SEMIYAN PAYASAM

Sewai 200G           

Milk 800G  

Sugar 150G          

Almonds 20G       

Raisin 20G  

Ghee 25G

PROCEDURE

                    

1.    Saute sewai in ghee.

2.    Boil the milk.

3.    Add sugar. Now add sewain and boil. 

4.    Now add dry fruits and let it cool.

SAMBHAR MASALA

Corainder seeds 10G                                       

Cumin seeds 7G                                                    

Black peppercorn 9G                                       

Mustard seeds 5G                                              

Fenugrreek seeds 5G                                       

Whole red chillies 8G                                      

Turmeric 10G                                                        

Garlic 15G                                                              

Chana dal 15G                                                      

Urad dal 15G                                                         

Hing 6G                                                                     

PROCEDURE

1.    Dry roast all the ingredient and blend to make powder.

THENGAI THOVIYAL(COCONUT CHUTNEY)

Grated Fresh coconut 200G    

Green chillies 20G            

Chana dal 25G                     

Salt To taste                        

Coconut water 40G         

Mustard seeds 5G             

Whole red chillies 8G     

Oil 15ML

PROCEDURE

                                          

1.    Put green chillies, grated coconut, roasted chana dal, salt and coconut water into blender and make paste.

2.    For tempering: Add oil in sauté pan allow to heat. Add mustard seeds, curry leaves and whole red chillies and cook. 

3.    Add this tempering to the coconut paste and serve.

THAKKALI THOVIYAL(TOMATO CHUTNEY)

Oil 25ML                                                                                                                               

Tomato 150G                                                                                                                     

Chana dal  30G                                                                                                                  

Chop onion  20G                                                                                                                

Whole red chillies  5G                                                                                                  

Hing  5G                                                                                                                                  

Salt to taste                                                                                                                      

Mustard seeds 10G

PROCEDURE                                                                                                  

1.    In sauté pan add oil and allow to heat.

2.    Add chana dal, chop onion and sauté. Add hing, turmeric, salt, chop tomatoes and curry leaves and cook it nicely.

3.    Blend this entire mixture into smooth puree. Add lemon juice if required

4.    For tempering: Add Oil in separate pan, add mustard seeds, curry leaves and whole red chilies and cook. 

5.    Add this tempering to the puree and serve.

MASALA DOSAI

Rice 600G              

Urad dal 200G    

Salt To taste       

Potatoes 250G   

Chop coriander 100G   

Turmeric 5G          

Onion 25G             

Oil 30ML

PROCEDURE

                             

1.    Soak rice and urad dal together overnight.

2.    Blend both ingredient together in blender to form thick batter.

3.    Heat flat griddle, apply oil and pour over a small bowl of batter on griddle and spreading the mixture evenly from all sides into thin circular disc.

4.    For stuffing: In sauté pan add jeera, boiled mashed potato, turmeric, green chillies and salt. Cook till potatoes are cooked properly.

Put the stuffing into the centre and roll the dosa and serve hot with sambhar

ARCHUVITTA SAMBHAR

Boiled Toor dal 200G

Drumstick 50G           

Carrot 50G                  

Potatoes 50G             

Tamarind pulp 80G   

Red chilli powder 10G    

Sambhar Masala10G        

Turmeric powder 5G         

Salt To taste              

Oil 50ML                        

Mustard seeds 5G    

Curry leaves 5G        

Whole red chillies 8G     

Ginger 15G                   

Garlic 15G                    

Onion 25G

PROCEDURE

                                   

1.    Make ginger and garlic paste.

2.    In separate handi add oil and allow to heat.

3.    Add mustard seeds, curry leaves, whole red chillies and allow to crackle.

4.    Add sliced onion and ginger garlic paste and cook.

5.    Now add red chilli powder, turmeric powder and vegetables cut into dices.

6.    Add salt and sambhar masala.

7.    Add tamarind pulp and boiled toor dal. Cook it nicely 

8.    Garnish with grated coconut or chop coriander.

VENDAKAI MOR KOLUMBHU

Okra /ladyfinger 250 G          

Fresh grated coconut 100G                                                                                   

Green chilli 15 G             

Ginger 10 G                         

Garlic 10 G                          

Cumin powder 12 G         

Salt To taste                     

Turmeric powder 10 G  

Rice Soaked 20 G             

Curd 80 G                            

Mustard seeds 5 G          

Curry leaves 5 G              

Asafoetida 3 G                   

Whole red chilli 3 G      

Oil 50 ML

PROCEDURE

                                         

1.    Fry the ladyfinger in oil in sauté pan separately and keep aside.

2.    Mix grated coconut, green chilli, ginger garlic paste, cumin powder, salt, turmeric powder, soaked rice and blend it.

3.    Add curd to this mixture and blend it again.

4.    Now cook the curd mixture add salt as you required.

5.    Now add fried okra to this gravy.

6.    For tempering: In sauté pan add oil, mustard seeds, red chillies, curry leaves and hing and cook.

7.    Add this tempering to the curd gravy, Serve hot and with chop coriander.

RASAM

Tomato 100 G             

Onion 50 G                    

Tamarind 60 G             

Onion 50 G                    

Salt To taste              

Red chilli powder 10 G   

Toor dal water 30 G        

Turmeric 10 G             

Curry leaves 5 G       

Green chillies 10 G 

Ginger 10 G                  

Garlic 10 G                   

Corainder powder10 G  

Asafoetida 4 G            

Cumin seeds 5 G         

Mustard seeds 5 G   

Whole red chilli 5 G

PROCEDURE          

1.    Chop the tomatoes and onion.

2.    In vessel take water and add all above ingredient and keep it for boiling.

3.    Adjust the seasoning.

4.    For tempering: In sauté pan add oil allow to heat.

5.    Add hing, cumin seeds, mustard seeds and whole red chillies and add this tempering to liquid. 

6.    Crush the garlic, peppercorn and cumin seeds roughly and add to liquid.

7.    Serve hot and garnish with chop coriander