MADHUR VADA

MADHUR VADA

INGREDIENTS

MAIDA/ ALL PURPOSE FLOUR- 1/4 CUP
WHEAT FLOUR- 1/4 CUP
RICE FLOUR- 1/4 CUP
BESAN- 1/4 CUP

RED CHILLY POWDER- 1 TABLESPOON
ASAFOETIDA POWDER- A PINCH

ONION- 1; CHOPPED
GREEN CHILLIES- 2
GINGER- 1 INCH PIECE
CURRY LEAVES
CORIANDER LEAVES

SALT
OIL

PREPARATION

MIX ALL THE INGREDIENTS EXCEPT OIL WITH LITTLE WATER TO FORM A DOUGH

MAKE SMALL DOUGH
PRESS 

DEEP FRY IN OIL

AN EASY GINGER PICKLE

AN EASY GINGER PICKLE

INGREDIENTS

GINGER- 100 G
GINGELLY OIL/ NALLENNA-

MUSTARD SEEDS- 1 TABLESPOON
FENUGREEK POWDER- 1/2 TABLESPOON
ASAFOETIDA POWDER- 1/2 TABLESPOON

PREPARATION

HEAT OIL
SPLUTTER MUSTARD SEEDS

ADD ASAFOETIDA POWDER AND FENUGREEK POWDER
FRY FOR A MINUTE

NOW ADD GRATED GINGER
FRY UNTIL MOISTURE GOES AND BECOMES NON STICKY

HEALTHY TOMATO SOUP

HEALTHY TOMATO SOUP

INGREDIENTS

TOMATOES- 3; CHOPPED
YELLOW MOONG  DAL-  1/4 CUP

ONION- 1; FINELY CHOPPED

CORN FLOUR- 1 TABLESPOON 
SUGAR- 1-2 TABLESPOONS
PEPPER POWDER

WARM MILK- 1/4 TABLESPOON
BUTTER- 1 TABLESPOON
SALT

PREPARATION

BOIL TOMATOES WITH MOONG DAL IN 2-3 CUPS OF WATER TILL COOKED

BLEND BOTH IN A BLENDER AND STRAIN IT

MELT BUTTER
ADD ONION AND FRY IT FOR 3-4 MINUTES IN HOT BUTTER

ADD STRAINED LIQUID

MIX CORN FLOUR WITH LITTLE WATER
POUR INTO SOUP
BOIL FOR 2 MINUTES STIRRING OCCASIONALLY

NOW ADD SUGAR, MILK, SALT AND PEPPER POWDER

MOONG SOUP WITH PANEER

MOONG SOUP WITH PANEER

INGREDIENTS

MOONG DAL- 1 CUP
PANEER- 2 TABLESPOONS ; FINELY CHOPPED

CUMIN SEEDS - 1 TABLESPOON
MUSTARD - 1 TABLESPOON
 ASAFOETIDA POWDER- A PINCH
PEPPER POWDER- 1/4 TABLESPOON

LEMON JUICE- 1 TABLESPOON
SUGAR- 2 PINCHES

GHEE- 2 TABLESPOONS
SALT

PREPARATION

SOAK MOONG DAAL FOR A FEW HOURS

COOK IN A PRESSURE COOKER BY ADDING 6 CUPS OF WATER

GRIND THE COOKED DAAL IN A BLENDER
STRAIN IT 

HEAT GHEE
SPLUTTER CUMIN SEEDS AND MUSTARD SEEDS
ADD ASAFOETIDA POWDER AND MOONG LIQUID

ADD LEMON JUICE, SUGAR , SALT AND PEPPER POWDER
BOIL FOR 2 MINUTES

ADD PANEER
COOK FOR 2 MINUTES

BENGALURU VADA

BENGALURU VADA

INGREDIENTS

RICE FLOUR- 1 CUP
ROASTED SEMOLINA- 1/4 CVUP

ONION- 1
GREEN CHILLIES-2

CORIANDER LEAVES
SODA POWDER- A PINCH

SALT
OIL

PREPARATION

CUT ONION, GREEN CHILLIES AND CORIANDER LEAVES FINELY

MIX RICE FLOUR AND ROASTED SEMOLINA WELL
NOW ADD SODA POWDER AND 1 TABLESPOON HOT OIL
NOW ADD CHOPPED ONION, GREEN CHILLIES, CORIANDER LEAVES AND SALT
MIX WELL AND KNEAD TO FORM A SMOOTH DOUGH BY ADDING LITTLE WATER

MAKE BALLS
PRESS INTO VADA SHAPE

DEEP FRY IN OIL

PUTHARICHUNDA LEAVES / DOODHUVALAI / TRILOBATUM LEAVES VADA

PUTHARICHUNDA LEAVES / DOODHUVALAI / TRILOBATUM LEAVES VADA

INGREDIENTS

PUTHARICHUNDA LEAVES- 1 CUP; FINELY CUT

BOILED RICE- 1 CUP
OIL

TOOR DAL/ TUVARA PARIPPU / RED GRAM DAL- 2 TABLESPOONS
GRATED COCONUT - 1/4 CUP
DRIED RED CHILLIES- 2
SALT

PREPARATION

SOAK DAAL AND RICE IN WATER FOR AN HOUR SEPARATELY
GRIND ALL INGREDIENTS EXCEPT OIL COARSELY


MAKE BALLS 
PRESS IT IN VADA SHAPE

DEEP FRY IN OIL

CABBAGE VADA

CABBAGE VADA

INGREDIENTS

URID DAL/ BLACK GRAM- 1 CUP
CABBAGE- 1 SMALL; FINELY CHOPPED
SALT
OIL

PREPARATION

SOAK URID DAL FOR 1 HOUR IN WATER
GRIND INTO A THICK FINE PASTE

ADD CHOPPED CABBAGE AND SALT TO THIS AND MAKE SMALL BALLS 
FLATTEN IT 

DEEP FRY IN OIL

DESAI VADA - A GUJARATI VADA

DESAI VADA - A GUJARATI VADA

INGREDIENTS

WHEAT FLOUR- 1/2 CUP
JUWAR FLOUR/ WHITE MILLET FLOUR/ BARLEY POWDER- 1 1/2 CUP

SALT

GINGER- 1 INCH PIECE
GREEN CHILLIES- 3
OIL

FENUGREEK SEEDS- 1 TABLESPOON
BAKING SODA- A PINCH
ASAFOETIDA POWDER- A PINCH

CURD- 2 TABLESPOONS

PREPARATION

DRY ROAST FENUGREEK SEEDS IN A HOT PAN 
POWDER IT

MIX WHEAT FLOUR AND JOWAR FLOUR 

ADD FENUGREEK POWDER, SALT AND 1 TABLESPOON OIL
MIX WELL

ADD GINGER, GREEN CHILLIES ; BOTH CHOPPED; BAKING SODA;ASAFOETIDA POWDER  AND MIX WELL TO MAKE A THICK BATTER WITH LITTLE WATER
KEEP ASIDE FOR 8 TO 10 HOURS

NOW ADD THE CURD
KEEP ASIDE FOR AN HOUR

HEAT OIL IN  A KADAI
POUR 1 SPOONFUL OE BATTER INTO HOT OIL
DEEP FRY

PALAK/ SPINACH VADA

PALAK/ SPINACH VADA

INGREDIENTS

MOONG DAL/ CHERUPAYAR PARIPPU/ SPLIT GREEN GRAM- 1 CUP
CHANA DAL / BENGAL GRAM- 1/2 CUP

RICE FLOUR- 1/4 CUP (IF GRINDED DAAL WATERY )
SPINACH 1/2 BUNCH FINELY CHOPPED
GINGER- 1 INCH PIECE
GREEN CHILLIES- 3-4
ASAFOETIDA POWDER-A PINCH
SALT
OIL

PREPARATION

SOAK THE DAALS FOR 1 HOUR IN WATER

COARSELY CRUSH GINGER, GREEN CHILLIES AND THE SOAKED DAALS
MIX IT WITH PALAK, SALT AND ASAFOETIDA POWDER

MAKE SMALL BALLS
DEEP FRY IN OIL

SWEET THUKADA

SWEET  THUKADA

INGREDIENTS

MAIDA/ ALL PURPOSE FLOUR- 1 CUP
SUGAR- 100 G
CARDAMOM  POWDER- A PINCH

BUTTER - 1 TABLESPOON
OIL - FOR FRYING

PREPARATION

MIX ALL PURPOSE FLOUR, CARDAMOM POWDER AND BUTTER WITH LITTLE WATER TO MAKE A SMOOTH DOUGH

MAKE SMALL BALLS

ROLL THEM INTO SMALL CHAPPATIS OR POORIS

CUT INTO SMALL SQUARES OR DIAMONDS

DEEP FRY IN OIL

MAKE SUGAR SYRUP OF 1 LINE CONSISTENCY

DIP FRIED THUKKADA IN THIS SUGAR SYRUP

SPICY THUKADA

SPICY THUKADA

INGREDIENTS

MAIDA/ ALL PURPOSE FLOUR- 1 CUP

CHILLY POWDER- 1/4 TABLESPOON

ASAFOETIDA POWDER- A PINCH

SALT- 1/2 TABLESPOON

BUTTER - 1 TABLESPOON

OIL - FOR FRYING

PREPARATION

MIX ALL THE INGREDIENTS EXCEPT OIL WITH LITTLE WATER TO MAKE A SMOOTH DOUGH

MAKE SMALL BALLS

ROLL THEM INTO SMALL CHAPPATIS OR POORIS

CUT INTO SMALL SQUARES OR DIAMONDS

DEEP FRY IN OIL

QUEEN VICTORIA MOCKTAIL/ GUAVA MOCKTAIL

QUEEN VICTORIA MOCKTAIL/
GUAVA MOCKTAIL

INGREDIENTS

GUAVA JUICE - 1 CUP
SUGAR/ HONEY -2 TABLESPOONS
CURD- 1 TABLESPOON

ICE CUBES- FEW

PREPARATION

MIX ALL THE INGREDIENTS IN A BLENDER

SERVE CHILLED

ETHAPAZHAM / BANANA ROAST

ETHAPAZHAM / BANANA ROAST

INGREDIENTS

RIPE BANANA-2
JAGGERY - 2-3
WATER-1 /4 CUP

PREPARATION

TAKE A STEAMER

PUT A BANANA LEAF ON IT
PLACE CUT BANANAS ON THE LEAF
OVER BANANA PIECES PLACE GRATED JAGGERY
NOW POUR WATER OVER IT 

NOW CLOSE STEAMER WITH LID

COOK FOR 45 MINUTES IN MEDIUM FLAME

BISCUIT NUT ROLL

BISCUIT NUT ROLL

INGREDIENTS

GLUCOSE BISCUIT- 200 G; POWDERED

BUTTER- 100 G
POWDERED SUGAR- 100 G

POWDERED CASHEW NUTS- 100 G
COCOA POWDER- 1 1/2 TABLESPOON
EGG-1

PREPARATION

MIX SUGAR AND BUTTER

NOW ADD EGG AND COCOA POWDER TO THIS AND MIX WELL

ADD BISCUIT POWDER AND POWDERED CASHEW NUTS 

POUR THIS MIXTURE TO ALUMINIUM FOIL PAPER AND ROLL IT 
ROLL THE SIDES LIKE THAT OF A SWEET

CHILL IT IN REFRIGERATOR

CUT INTO DESIRED SHAPES

LEMON AND MINT SMOOTHIE

LEMON AND MINT SMOOTHIE

INGREDIENTS

LEMON -1
MINT LEAVES- 5

SUGAR -3 TABLESPOONS
GINGER- 1/2 INCH PIECE
WATER

ICE CUBES- 1/2 CUP

PREPARATION

FIRST MIX MINT LEAVES, SUGAR  NAD GINGER
BLEND WELL

NOW ADD LIME JUICE . WATER, AND ICE CUBES

BLEND AGAIN

SERVE CHILLED

RAVA/ SEMOLINA APPAM

RAVA/ SEMOLINA APPAM

INGREDIENTS

ROASTED SEMOLINA- 1 CUP
EGG-1

JAGGERY- 2 -4
THICK COCONUT MILK- 2 CUPS

CARDAMOM POWDER- 1/2 TABLESPOON
GHEE- 2 TABLESPOONS

PREPARATION

DISSOLVE JAGGERY IN LITTLE WATER

MIX IT WITH SEMOLINA AND EGG

POUR INTO A HEAVY BOTTOMED PAN GREASED WITH BUTTER
COOK IN LOW FLAME

ADD CARDAMOM POWDER

WHEN IT FORM A SOFT LUMP, REMOVE FROM FLAME

SPREAD INTO A GREASED PLATE

DECORATE WITH RAISINS AND NUTS

HASEENA MILK SHAKE

HASEENA MILK SHAKE

INGREDIENTS

DATES- 10
SUGAR-4 TABLESPOONS

CASHEW NUTS- 6

CHILLED MILK- 1 CUP
FROZEN MILK- 1 CUP

PREPARATION

MIX ALL THE INGREDIENTS WELL IN A BLENDER

SERVE CHILLED

STEAMED CHOCOLATE CAKE -A CHOCOLATE CAKE WITHOUT OVEN

STEAMED CHOCOLATE CAKE
-A CHOCOLATE CAKE WITHOUT OVEN

INGREDIENTS

MAIDA/ ALL PURPOSE FLOUR- 1 CUP
COCOA POWDER- 4 TABLESPOONS
POWDERED SUGAR- 1 CUP
BAKING POWDER- 1 TABLESPOON
SODA POWDER- 1 TABLESPOON

MILK- 1 CUP
VINEGAR- 2 TABLESPOONS

EGG- 1

BUTTER- 1 TABLESPOON
VANILLA ESSENCE- 1 TABLESPOON
SALT- A PINCH

PREPARATION

POUR VINEGAR IN MILK
KEEP IT ASIDE FOR 15 MINUTES
NOW IT BECOMES SOUR MILK

MIX MAIDA , COCOA POWDER, BAKING POWDER, SALT AND SODA POWDER
SIEVE THIS TWICE

NOW MIX EGG AND SUGAR USING A BLENDER 
MIX WELL

ADD ESSENCE TO THIS

NOW ADD BUTTER

MIX SOUR MILK AND MAIDA MIXTURE ALTERNATELY LITTLE BY LITTLE
MIX WELL WITHOUT FORMING LUMPS TO FORM A SMOOTH CAKE BATTER

STEAM IT IN A CAKE TRAY COVERED WITH BUTTER PAPER OR ALUMINIUM FOIL FOR 45 MINUTES IN HIGH FLAME

CUT INTO DESIRED SHAPES

WHITE PUMPKIN-CARROT-FRENCH BEANS THORAN

WHITE PUMPKIN-CARROT-FRENCH BEANS THORAN

INGREDIENTS

WHITE PUMPKIN-1/2
CARROT-1 OR 2
FRENCH BEANS- 1/2 CUP

GREEN CHILLIES-5, CUT LENGTHWISE

GRATED COCONUT-1/4 CUP

ONION-1, CHOPPED

TURMERIC POWDER-1/4 TABLESPOON

MUSTARD- 1 TABLESPOON

CURRY LEAVES-8

COCONUT OIL- 2 TABLESPOONS 

SALT

PREPARATION

CUT VEGETABLES INTO FINE PIECES.  

WASH WITH WATER.  DRAIN WATER WELL

MIX VEG WITH GRATED COCONUT, GREEN CHILLIES, CHOPPED ONION AND 

SALT AND TURMERIC POWDER

HEAT OIL IN A KADAI.  SPLUTTER MUSTARD AND CURRY LEAVES

ADD VEGETABLE  MIX

COVER WITH A LID

WHEN  VEGETABLES ARE COOKED REMOVE FROM FLAME

PINEAPPLE- SAGO SEED PAYASAM

PINEAPPLE- SAGO SEED PAYASAM

INGREDIENTS

PINE APPLE- 1/2
SUGAR- 1/2 CUP
SAGO SEED- 1/2 CUP
THICK COCONUT MILK- 2 CUPS
KESARI COLOUR/ YELLOW FOOD COLOUR- A PINCH

CARDAMOM POWDER- 1/2 TABLESPOON
CONDENSED MILK- 1/2 CUP

WATER
NUTS

PREPARATION

COOK SAGO SEEDS WITH 1/2 CUP WATER

COOK CHOPPED PINEAPPLE PIECES
WHEN THREE- FOURTH COOKED ADD SUGAR, COLOUR AND COOKED SAGO SEEDSCOOK FOR 5 MIUTES

ADD THICK COCONUT MILK AND BOIL
NOW ADD CONDENSED MILK AND CARDAMOM POWDER
REMOVE FROM FLAME

COCONUT CUSTARD

COCONUT CUSTARD

INGREDIENTS

EGGS-3 

THICK COCONUT MILK- 1 CUP

SUGAR- 100 G

PREPARATION

BEAT EGGS

MIX IT WITH THICK COCONUT MILK AND SUGAR

MIX TILL WHOLE SUGAR DISSOLVES

STEAM IT WELL FOR 20 MINUTES TIGHTLY CLOSED

PUDINA MORU CURRY / MINT-BUTTERMILK CURRY

PUDINA MORU CURRY / MINT-BUTTERMILK CURRY


INGREDIENTS


MINT LEAVES-3 TABLESPOONS

GREEN CHILLIES -3

SALT

RED CHILLY POWDER-1/4 TABLESPOON

TURMERIC POWDER-1/4 TEASPOON

GRATED COCONUT-1/2 CUP

SHALLOTS-2

DRIED RED CHILLIES-2

GINGER- 1 INCH PIECE

CUMIN SEEDS- 1 TABLESPOON(OPTIONAL)

FOR SAUTING

MUSTARD- 1 TABLESPOON

DRIED RED CHILLIES-2

CURRY LEAVES- 1 SPRIG

FENU GREEK SEEDS-ഉലുവ-1/4 TABLESPOON

COCONUT OIL- 3 TABLESPOONS

BUTTERMILK- 1 CUP OR ACCORDING TO TASTE

PREPARATION

 GRIND COCONUT, SHALLOTS, DRIED RED CHILLIES-2, GINGER, CUMIN SEEDS,AND MINT LEAVES WITH LITTLE BUTTERMILK

GRIND INTO A FINE PASTE

 BOIL BUTTERMILK
ADD GRINDED PASTE

WHEN THE CURRY THICKENS, SAUTE IT WITH MUSTARD, DRIED RED CHILLY, CURRY LEAVES AND FENUGREEK SEEDS IN COCONUT OIL.

MURINGAKKAI/ DRUMSTICK THEEYAL

MURINGAKKAI/ DRUMSTICK THEEYAL

INGREDIENTS

DRUMSTICK-3; CUT INTO PIECES

SHALLOTS- 10
GREEN CHILLIES - 2
TAMARIND- 1 INCH PIECE

THICK COCONUT MILK- 1/2 CUP

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON


SALT
WATER
OIL

MUSTARD- 1 TABLESPOON
DRIED RED CHILLY- 3
CURRY LEAVES- 2 SPRIGS

PREPARATION

GRIND 8 SHALLOTS, GREEN CHILLIES, POWDERS WELL
COOK DRUMSTICK WITH THIS PASTE, WATER AND SALT

WHEN HALF COOKED ADD TAMARIND WATER

WHEM THREE- FOURTH OF TAMARIND WATER GOES,  ADD THICK COCONUT MILK
WHEN MILK BOILS; REMOVE FROM FLAME

 CUT 2 SHALLOTS INTO SMALL PIECES

HEAT A PAN
SPLUTTER MUSTARD IN HOT OIL
ADD FRY CHOPPED SHALLOTS, DRIED RED CHILLIES AND CURRY LEAVES
ADD THIS TO COOKED THEEYAL

SERVE IT HOT

CHERUPAYAR PUZHUKKU

CHERUPAYAR PUZHUKKU

INGREDIENTS

CHERUPAYAR- 1 CUP

ONION- 1, FINELY SLICED
GREEN CHILLIES- 3
GARLIC- 2 CLOVES
CUMIN SEEDS- 1/2 TABLESPOON

THICK COCONUT MILK- 1/2 CUP

TURMERIC POWDER- 1/4 TABLESPOON

SALT

OIL

MUSTARD SEEDS- 1 TABLESPOON
DRIED RED CHILLIES- 3
CURRY LEAVES - 2 SPRIG


PREPARATION

COOK CHERU PAYAR IN A PRESSURE COOKER WITH SALT AND TURMERIC POWDER
CRUSH CUMIN SEEDS AND GARLIC 

HEAT OIL IN A PAN
SAUTE MUSTARD , CURRY LEAVES DRIED RED CHILLIES

NOW FRY CRUSHED CURRY LEAVES AND GARLIC TILL RAW SMELL GOES

NOW ADD ONION, GREEN CHILLIES AND TURMERIC POWDER

WHEN ONION BECOMES FRIED ADD COOKED CHERU PAYAR AND THICK COCONUT MILK

COOK FOR 5 MINUTES

SERVE HOT

CABBAGE-CAPSICUM MASALA

 CABBAGE-CAPSICUM MASALA


INGREDIENTS


CABBAGE-1/2 FINELY CHOPPED
CAPSICUM - 1

ONIONS-2
TOMATOES-2
GARLIC-6 CLOVES
GINGER-2 INCH PIECE
GREEN CHILLIES-6
CURRY LEAVES-8

SALT
RED CHILLY POWDER-1/4 TABLESPOON
CORIANDER POWDER-1 TABLESPOONS
TURMERIC POWDER- A PINCH
ALL SPICES POWDER-1/4 TABLESPOON

OIL- 4 TABLESPOONS

PREPARATION

HEAT OIL IN A KADAI
ADD ONIONS AND FRY TILL GOLDEN BROWN COLOUR
ADD GINGER GARLIC PASTE AND FRY FOR 2 MINUTES

ADD SLICED TOMATOES AND GREEN CHILLIES. FRY FOR 1 MINUTE

ADD CURRY LEAVES AND SALT

ADD ALL POWDERS AND FRY TILL THE RAW SMALL GOES

ADD CHOPPED CABBAGE AND CAPSICUM

COOK IT WELL FOR 5 MINUTES  AND CLOSE IT WITH A LID

GARNISH WITH CORIANDER LEAVES

RAW BANANA CURRY WITH TAMARIND

RAW BANANA CURRY WITH TAMARIND

INGREDIENTS

RAW BANANA- 2 , CUT INTO PIECES

TAMARIND -1 INCH, (PUT IN WATER AND MADE TAMARIND WATER)
SALT

RED CHILLY POWDER-1/2 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
CORIANDER POWDER- 2 TABLESPOONS

COCONUT MILK- THICK 1 CUP

CURRY LEAVES-6
MUSTARD-1 TABLESPOON
DRIED RED CHILLY -2

COCONUT OIL- 2 TABLESPOONS


PREPARATION

BOIL CUT RAW BANANA , TAMARIND WATER AND SALT IN A VESSEL/ EARTHERN POT
MEANWHILE FRY RED CHILLY POWDER, TURMERIC POWDER AND CORIANDER POWDER FOR TWO MINUTES IN MEDIUM FLAME IN A FRY PAN AND ADD IT TO THE CURRY

WHEN THE THREE-FOURTH OF TAMARIND WATER GOES, ADD THICK COCONUT MILK

SAUTE WITH MUSTARD, RED CHILLY AND CURRY LEAVES IN COCONUT OIL

GREEN PEAS TOMATO CURRY

GREEN PEAS TOMATO CURRY

INGREDIENTS

GREEN PEAS - 1 CUP -COOKED

TOMATO -3 - CHOPPED

ONION- 2- FINELY SLICED
GREEN CHILLIES- 1; SPLIT LENGTH WISE

THICK COCONUT MILK -1/2 CUP

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1/2 TABLESPOON

CORIANDER LEAVES- 1/4 CUP; FINELLY CHOPPED

SALT
WATER
OIL


PREPARATION

HEAT OIL IN A PAN

FRY ONIONS AND GREEN CHILLY

WHEN RAW SMELL GOES , ADD ALL POWDERS
FRY TILL RAW SMELL OF POWDERS DISAPPEARS

THEN ADD TOMATOES
FRY FOR 2 MINUTES

NOW ADD GREEN PEAS AND WATER ALMOST 1 1 /2 CUP WATER
BOIL IT

WHEN THE GRAVY THICKENS ADD THICK COCONUT MILK AND CORIANDER LEAVES
COOK IT IN LOW FLAME FOR 2 MINUTES

SERVE IT HOT