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Long Grain rice 4 cups
Rice 2 cups
Urad dal whole 1 cup
Salt to taste. 

Soak the long grain rice for 6-7 hrs & urad dal for an hour. Dry grind the Converted rice. Grind the soaked rice to a coarse paste & urad to a fine paste. Mix all three, add salt & let it ferment at least for a day. Steam them & serve hot with Chutney or Sambhar. 



Long Grain rice 21/2 cups
Potatoes 3 nos boils - peeled & cubed
Rice 21/2 cups
Onions 1 no
Urad dal whole 1 cup
Chillies 2 nos
Methi seeds 1 tsp
Salt to taste
dal for seasoning
Besan 1 tsp
turmeric 1 tsp

Soak the long grain rice for 6-7 hrs & urad dal for an hour. Grind the soaked rice & urad along with methi seeds to a fine paste Mix both of them ,add salt & let it ferment at least for a day. For those of you who prefer to eat a little less sour, dosa can be made after fermenting for 2 hours. 

In a pan with oil season with seeds , chili, add onions. Fry for a couple of minute ,add potato, salt & turmeric. Cook for some time. mix the besan with water & add the same. Cook for a couple of minutes & garnish with cilantro. In a griddle or a non stick flat pan pour a ladle & make it round shape pour some oil around it & flip it after bubbling spots appear. Take a spoonful of Masala filling ,fill in the center & close the dosa. 



Rice flour 1 cup
Wheat Flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chilies 3 no finely chopped
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves few
Salt to taste .


Mix all the flours with salt, green chilies. Add enough water to get the semi-liquid consistency. Do the seasoning with mustard ,cumin & curry leaves & add it to the batter. Heat the griddle & proceed as in dosa.




Rice flour 1 cup
Wheat Flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chilies 3 no finely chopped
Mustard seeds 1 tsp
cumin seeds 1 tsp
curry leaves few
Salt to taste
Onion 2 no.


Chop the Onion into fine pieces & reserve. Mix all the flours with salt, green chilies. Add enough water to get the semi-liquid consistency. Do the seasoning with mustard, cumin & curry leaves & add it to the batter. Heat the griddle & proceed as in dosa. Sprinkle some Onion on top & let it cook. Add some oil on the other side & Flip & let cook on the other side. Serve hot with Chutney or Sambhar 




Long Grain rice 4 cups
rice 2 cups
Urad dal whole 1 cup
Salt to taste. 
Onion 1 no chopped finely
Green chilies 4 no chopped finely
Cilantro chopped finely.


Soak the long grain rice for 6-7 hrs & urad dal for an hour. Dry grind the Converted rice. Grind the soaked rice to a coarse paste & urad to a fine paste. Mix all three, add salt & let it ferment at least for a day. The main difference between dosa & Uttappam is the thickness. The more sour it is the better Uttappam tastes. Heat a griddle & make a round shape with 2 ladle full batter. Sprinkle Onion & Chili & apply little oil round the edges. After a couple of minutes flip them to the other side & let it cook. Serve hot with Chutney or Sambhar. 




Garlic Pods – 25-30 No’s; 
Oil – 2 tspns – for frying the Garlic Pods; 
Lime size ball of Tamarind; 
Salt to Taste. 

For Seasoning: 
Mustard Seeds – ¼-1/2 tspn;
A few Curry Leaves; 
2 Dry Chillies.

For Garnishing:
Chopped Coriander Leaves – 1 Tbspn.

Ingredients required for the Rasam Powder: 
Peppercorns – ¾ tsp.; 
Dry Red Chillies –4; 
2 tspns. Corriander Seeds; 
Channa Dhal (Bengal Gram) – 1 tspn.; 
¾ tspn Jeera Seeds; 
A few Curry Leaves; 
Oil – 2 tspns.

To prepare the Powder:
Broil the Peppercorns, Dry Red Chillies, Dhal & Coriander Seeds till a nice aroma arises & the Dhal is a golden brown in colour. Remove from fire & leave it to cool, add the Curry Leaves, & Jeera Seeds (raw, do not fry / roast / or broil it); now powder the ingredients to a fine powder in the dry grinder & keep aside. 

Method to prepare the Rasam: 
Soak Tamarind in 2 Glasses of warm water, extract the pulp & put in a vessel add salt, place on fire & let it bubble nicely till the raw smell goes, now add the ground masala powder, mix well, add 1 – 2 glasses of water if the rasam is too thick & bring to a boil. Fry the Garlic Pods in oil to a golden brown, add the Seasoning Ingredients & fry when Mustard Crackles & the Garlic too is a nice Golden brown, pour over the Rasam – mix well & again bring to a boil, so that it blends well with the Rasam. Garnish with Chopped Coriander 
Leaves. Serve Hot.




Tur Dhal – ½ Cup (Pressure Cook till soft & keep aside- 
Open Cooker when it has cooled down & strain away the Dhal Water & keep for the Rasam – You could use the Dhal for Sambar or for any other Preparation of your’s). Tamarind as big as a lime size ball –(soak in 2 cups warm water & extract the pulp & keep aside); Salt to Taste; Tomatoes 2 no’s (medium size) – chopped & kept; Asafotedia Powder - ¼ tspn; Rasam Powder 1 Tbspn.

Seasoning Ingredients required:
2 tspns. Oil; 
2 Red Chillies; 
Mustard Seeds ½ tspn; 
Curry Leaves few; 
Jeera Seeds ¼ tspn. 

For Garnishing: 
Chopped Corriander leaves – 1 tbspn. 


In a vessel add the Tamarind Water (extract), Chopped Tomatoes, Asafetida Pwd., Salt, Rasam Pwd. & 1 – 2 Glasses of water, mix well & place on fire, let it bubble nicely till the raw tamarind smell goes – now add the Dhal Water & if necessary another 2 glasses of water & bring to a boil, it will froth up – remove from fire & keep aside. Fry your seasoning ingredients 
& pour over the Rasam. Garnish with chopped Coriander leaves. Serve Hot 
with Plain Rice, Pappads, Kootu, & Poriyal. 

PN: When you are using Tomatoes also for the Rasam check on the quantity of tamarind you are using. 

PN: Tsp. Means teaspoon. Tbsp. Means Tablespoon. Pwd. Means powder. 




Sundakkai or Manathakkali or any vegetable Vatral or you could use fresh 
Brinjals cut into cubes & used; Lady’s fingers could be fried nicely & add’d 
to the Kuzhambu, Tomatoes could be used. Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; 

Sambar Powder 1 1/2 - 2 tspn.

For Seasoning:
Mustard Seeds 1/2 tspn; 
Methi Seeds-1/2 tsp.;
Dry Red Chillies-4 de seeded & broken & kept;
Channa Dhal 1 tspn.; 
Asafoetida Powder - a big pinch; 
Curry Leaves - few
Oil 4-6 tbspns.
Salt to taste

Soak the tamarind in water & extract the pulp (juice). Add salt to taste 
- & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind  water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice.

You could roast/broil 2 tspns of rice & powder the same mix in a little 
water & add to the Vatral Kuzhambu to thicken faster.

Vatral Kuzhambu method 2 :

For Masala:
Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4 nos; asafetida a 

Fry the above ingredients in a little oil until golden brown & grind 
to a smooth paste. To the the Tamarind juice add the paste & prepare the 
Vatral Kuzhambu.




Potato (small & round) - 1/2 kg. 
Oil - for frying 
Salt - to taste 
Onion Paste - 125 gms. 
Ginger Paste - 30 gms. 
Curd - 50 gms. 
Red Chili Powder - 1 1/2 tsp. 
Clove - 6 Nos. 
Cinnamon - 2 sticks 
Cardamom - 5 Nos. 
Cumin Seed - 1 tsp. 
Turmeric Powder - 1 1/2 tsp. 
Garam Masala Powder - 1/2 tsp 
Sugar - 1/2 tsp. 
Lemon Juice - 1 lemon 
Green Chili - 5 Nos. 
Fresh Coriander Leaves - 25 gms.


Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in oil till golden brown and firm. Keep aside. Take oil in a handi and crackle the cloves, cinnamon and cardamom. Add the onion paste. Stir for about 5-6 minutes till oil comes to the sides. Add the ginger paste and stir for another 2 minutes. Add red chili powder and turmeric powder. Bhunno (simmer). Broil cumin seeds in a dry pan and grind them to a powder. Add sugar and broiled cumin powder and stir for 2 minutes. Beat the curd and add to the handi. Lower the temperature and immerse the fried potatoes for simmering. Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape. Add garam masala powder and close the lid. Take off the fire. Serve hot garnished with slit green chilies and chopped coriander leaves




Basmati rice 350 gms. 
Potatoes 200 gms. 
Carrots 200 gms. 
Cashewnuts 50 gms. 
Almonds 50 gms. 
Raisins 25 gms. 
Glazed Cherries 25 gms. 
Onions 100 gms. 
Green chilies 4 nos. 
Ginger 30 gms. 
Garlic 20 gms. 
Turmeric powder ½ tsp. 
Red chili powder 1 tsp. 
Curd 1 cup. 
Saffron 1 tsp. 
Milk 2 tbsp. 
Mint ( Pudina leaves ) 1/3 cup 
Coriander leaves 1/3 cup 
Rose water 4 tsp 
Ghee 120 gms. 
Salt To taste 

1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add half the whole garam masala and salt. 
2.Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies.

4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves.

5.Soak the almonds in water, peel and keep aside.

6.Beat the curd in a bowl and divide into two equal portions.

7.Dissolve saffron in warm milk and add it to one portion of the curd mixture.

8.Heat ghee in a handi, add the remaining garam masala and sauté over medium heat until it begins to crackle.

9.Add onions, sauté until golden brown, add green chilies, ginger, garlic and sauté for a minute.

10.Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.

11.Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

12.Once the vegetables are done add the dry fruits and nuts.

13.In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.

14.Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

15. Place a moist cloth on top, cover the lid tightly.
16.Put the sealed handi on dum in a pre-heated oven for 15-20 minutes. 




Rava – 2 cups – fried to a golden brown in 2 tbspns of oil – keep aside; 
Oil – 2thspns – for frying the Rava; 
4 cups Curd – (use the same cup for measurement); 
2 tspn Baking Pwd. 
Salt to Taste, 
2-3 Green Chillies – finely sliced);
Water as required; 
¼ cup fried Cashew nuts-broken half & half;
Chopped finely -Coriander leaves 1 – 2 tbspns; 
shredded Ginger 1-2 tspns;
For the Seasoning: Mustard Seeds – 1level tspn;
a few Curry Leaves (if fresh chopped - if dry crushed; 
Channa Dhal (Kadalai Parappu) – 1tspn; 
Oil for seasoning 1tbspn. 

Mix the Rava, Curds & salt, add the ginger, chillies coriander leaves, fried cashew nuts & mix well, fry the seasonings (Mustard seeds, Curry leaves & Channa Dhal) & add to the batter mix well & leave it to stand for ½ an hour then pour in greased Iddly Moulds & steam as per Iddly’s. Serve with Chutney’s & Sambar or Iddly Mulagai Podi.

P.N:  The Batter should be of thick pouring consistency



This dish is used with Kallai. 

Vegetables Required:
Sweet Potato, 
Green Pumpkin, 
Yellow Pumpkin, 
Cooking Cucumber, 
Runner Beans, 
Kurkankalangu – all vegetables ¼ Kg each – or as desired. Clean, wash & cut Vegetables into cubes par boil with Turmeric Pwd ¼ tspn, & Salt to taste – Keep aside.

Additional Items Required:
Syra Paruppu-1/4 Cup (should be cooked) & kept.

Grind to Paste: 
¾ Cup Coconut Scraping; & 6-8 Green Chillies or as desired- should 
be ground coarsely & kept. 
Mustard Seeds – 1tspn; 
Curry Leaves (few); 
3-4 Dry Red Chillies, 
Oil 3-4 Tbspns. 

Take a Vessel add 
the cooked Vegetables, the cooked Dhal, & the ground Masala, Mix well without breaking the Vegetables, & put it on low heat – let it cook for a while. When the Kootu is ready remove from Flame & keep aside; season with Mustard Seeds, Curry Leaves & Dry Red Chillies – pour over the Kootu & serve. 



1 Lb Mango
1 Cup Sugar
0.25 Tsp Salt
1 Tsp (grated) Ginger
1Tsp Panch-Phoron
2 Whole Whole Red Chili
3 Cup Water
2 Tbsp Raisins
Conversion Chart


Green mangoes are preferable but half rip mangoes can also be used. Peel off the skin and cut in small pieces. Heat oil in a non stick pan, add panch-phoron and red chili till splutters. Ensure not to burn. Add mango, ginger, raisins and cook for one minute. Add sugar, salt and water and bring to boil. Reduce heat and simmer till thickens. Remove, cool and serve. 



Easy to make sweet


2 pints milk
4 1/2 tbsp sugar
A drop of lemon juice / a pinch of citric acid
5 - 6 pieces of cardamom


1. Boil milk on a low flame by stirring continuously.

2. After 15 minutes, slowly add the /citric acid dissolved in hot water.

3. Stir continuously while adding it. When the mixture thickens (paste consistency), add sugar.

4. Remove from fire after 5 minutes and transfer the content evenly on a greased vessel.

5. When cool, cut into desired shapes.

Paneer Simla Mirch

A deadly combination of paneer and capsicum

150 gms. paneer
1 long sliced onion
1 green capsicum thinly sliced
1 tomato diced
1/2 tsp grated ginger
1/2 tsp garlic paste
2 green chilies slit vertically
coriander leaves finely chopped
2 tbsp. oil
salt to taste
red chili powder to taste
garam masala to taste
1 tsp dhania (coriander seeds) powder
1/4 tsp turmeric powder
1/2 or 1 tsp lemon juice as per taste

For the Garam masala:

1 tsp black cumin seeds
1 tsp cloves
1 tbsp cardamom seeds, shelled
1/3 nutmeg, whole
2 cinnamon stick
Grind the spices very fine in a coffee grinder or spice grinder.

Preparation Method

1. Cut Paneer into medium size rectangle pieces.

2. Just before serving heat the oil in a kadhai and add garlic paste and ginger and stir for a moment.

3. Add onions & green chilies and stir fry till onions are tender.

4. Add capsicum and fry a little

5. Now add tomatoes stir for some time.

6. Add all the spices and stir fry for a moment.

7. Add paneer and sauté for 2 to 3 minutes.

8. Garnish with coriander leaves. Serve hot with tandoori roti or parantha.

(Serves: 4)

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