Ingredients
• Raw Rice – 1 Cup
• Mulai Kattiya Pachai Payaru – 1 Cup
• Onions – 1 (Finely Chopped)
• Carrot, Cabbage, Potato, Peas, Chow Chow, Beans, Cauliflower – 2 Cups (Finely Chopped)
• Mulai Keerai – 1 Cup (Cleaned and Finely Chopped)
• Green Chillies – 2
• Ginger Paste – 2 tsp
• Pepper – 50 Gms
• Cashew Nuts – 50 Gms
• Cooking Oil – 1 tbsp
• Ghee – 1 tbsp
• Asafoetida - 2 tsp
• Curry Leaves
• Salt to taste
Method
1. Add Cooking Oil & Ghee and Asafoetida & Pepper (2 tsp), in a cooker and heat.
2. Fry Curry Leaves and Cashew Nuts. Then add finely chopped onions and ginger paste and deep dry.
3. Now add the fine chopped vegetables (2 cups) and stir well.
4. Add Mulai keerai once you get a good aroma.
5. Then add Raw Rice (1 cup, rinsed and cleaned) along with the Mulai Kattiya Pachai Payaru (1 cup).
6. Add salt for taste and pour 5 tumblers of water and stir well.
7. Now close the cooker lid and wait for 3 whistles.
Kaai Kari Keerai Pongal is now ready to serve.
# Kaai Kari Keerai Pongal can be had with coconut chutney or sambar.
Tips:
Wash clean the peels of the vegetables used for the above Pongal. Add curry leaves to it and fry. Add little oil, Black Gram - 4tps, 4 Red chilies (Varamilakai), Asafoetida, White Sesame - 2tps and fry well. Then add Tamarind and Salt to it. Blend it in a mixer and you get a tasty Thuvayal.
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Raw Banana & Jackfruit Seed Curry (Valakkai & Palakottai Poriyal)
Ingredients
• Jackfruit Seeds – 25
• Raw Banana (valakkai) - 2
• Onion – 200 Gms
• Tomato – 200 Gms
• Ginger and Garlic Paste -2 tsp
• Chilli Powder – 1 tsp
• Coriander Powder – 2 tsp
• Masala Powder – 1 tsp
• Cooking Oil – 1 tbsp
• Curry Leaves – 1 Bunch
• Coriander Leaves– 1 Bunch
• Mango Powder – 1 tsp
• Mustard – 1 tsp
• Aniseed – 1 tsp
• Salt to taste
Method
1. Peel the skin of the Raw Banana and cut (length wise) them into 1 Inch pieces.
2. Coat it with Turmuric Powder and Salt and Boil it. Then distil it and keep it.
3. Then boil the Jackfruit seeds and peel of its skin. Cut them into pieces (into halves).
4. Next Fine chop the onions and tomatoes.
5. Pour 1 tbsp of cooking oil in a kadaai and heat it.
6. Once the oil is heated add Aniseed (1 tsp) and Mustard (1 tsp) to it. Then add the finely chopped onions to it and fry it to golden brown.
7. Add Ginger and Garlic Paste (2 tsp) and stir well. Then add curry leaves.
8. Now add finely chopped tomatoes and fry till the oil comes up. Then add Chilli Powder (1 tsp), Coriander Powder (2tsp), Masala Powder (1tsp), Salt and little water and fry well.
9. Add the *fried Raw Banana (valakkai) pieces and the boiled jackfruit pieces to this and stir well.
10. Now add the Coriander Leaves and Curry Leaves to garnish.
Valakkai & Palakottai Poriyal is ready to serve.
* Fry the Raw Banana (valakkai) (coated with Turmuric Powder and Salt) in a separate kadaai with little cooking oil and keep it.
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Thavalai Dosai
Ingredients
• Raw Rice – 2 Cups
• Bengal gram (Kadalai paruppu) 100 Gms + Black Gram (Ulutham Paruppu) 100 Gms – 1 Cup
• Carrot thuruval – ½ Cup
• Thengai thuruval – ½ Cup
• Cabbage thuruval – 1/4 Cup
• Arai Keerai (Finely Chopped) - ½ Cup
• Onion (Finely Chopped) - ½ Cup
• Curry Leaves – 1 Bunch
• Corriander Leaves (Finely Chopped) – 1 Bunch
• Asafoetida
• Cooking Oil – 2 tbsp
• Salt to Taste
Method
1. Soak the raw rice in water for 1 Hour.
2. Soak both Bengal gram (Kadalai paruppu) & Black Gram (Ulutham Paruppu) in water for ½ an Hour.
3. Then fine grind the soaked raw rice, Bengal gram (Kadalai paruppu) & Black Gram (Ulutham Paruppu) into a batter.
4. Add salt and Asafoetida – 1tsp to the batter (Aracha Maavu) and keep it.
5. Heat the frying pan with Cooking Oil, then add Mustard – 2 tsp, Black Gram (Ulutham Paruppu) - 2 tsp, Green Chillies (Finely Chopped), Onion (Finely Chopped). Let it deep fry and then add Curry Leaves to it and let it cool. Then mix this in the batter.
6. Next add carrot thuruval, thengai thuruval, cabbage thuruval, Arai keerai (Finely Chopped) to the batter and mix it thoroughly.
7. Now heat the Dosa Kadai with little oil. Once hot take 1 ladle batter and spread the butter on the kadai to make a dosa pattern. Close the kadai with a lid and leave the stove on simmer. Cook on both sides until it’s crisp and turns red.
8. Thavalai Dosai is ready to serve.
# Thengai Chutney Is the best combination for Thavalai Dosai.
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Vegetarian Fish Kolambu
Ingredients
1. Gram Dal – 50 Gms
2. Red Gram – 50 Gms
3. Red Chilli – 7
4. Aniseed – 1/2 tsp
5. Onion – 5 (Chopped into small pieces)
6. Tomato - 5 (Chopped into small pieces)
7. Garlic – 20 pieces
8. Green Chilli – 2 (sliced vertically)
9. Nachukotta Green Leaves - 6
10. Tamarind (Lemon Sized Soaked inwater)
11. Red Chilli Powder - 2 tsp
12. Coconut – ½ (Grinded paste)
13. Sunflower Cooking Oil – 1 Ladle
14. Mustard Seeds – 1 tsp
15. Fenugreek – ½ tsp
16. Red Chilli – 4
17. Curry Leaves
18. Coriander Leaves
19. Salt – Add for taste.
Method
1. Soak Gram Dal and Red Gram in water for one hour.
2. Then filter the Gram Dal and Red Gram, add 3 Red Chilies, 2 Pinches of Salt, and Aniseed to it.
3. Now grind them to make paste*.
4. Wash and clean the Nachukotta Green Leaves and then remove the center vein of the leaves.
5. Spread oil on the leaves. Put the paste on the leaves and roll them and steam it.
6. Then cut the leaves in round shapes and keep it.
7. Using a pan fry the Mustard Seeds, Aniseed, and 4 Red Chiilies using Sunflower Cooking Oil.
8. Add finely chopped onion, green chillies, garlic and curry leaves and fry until oil rises up.
9. Then add salt and turmeric powder to it.
10. Now add chopped tomatoes to it until the oil separates.
11. Add Red Chilli Powder, Tamarind water and Salt with 2 tumblers of water and boil it 10 minutes.
12. Now add the Nachukotta Green Leaves (Cut in rounded shapes) to it.
13. After 5 minutes add Coconut paste and boil for another 5 minutes.
14. Finally add Coriander Leaves and Curry Leaves to garnish.
Vegetarian Fish Kolumbu is ready to serve.
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Soyabite Kurma
Ingredients
1. Soyabite – 25 pieces
2. Onion – 200 Gms (Chopped into small pieces)
3. Tomato - 200 Gms (Chopped into small pieces)
4. Curry Leaves
5. Green Chilli – 2 (sliced vertically)
6. Aniseed – 1/2 tsp
7. Tamarind Powder – ½ tsp
8. Karam Masala - 1 tsp
9. Red Chilli Powder - 2 tsp
10. Sunflower Cooking Oil – 1 Ladle
11. Mustard Seeds – 1 tsp
12. Coconut – ½ (Grinded)
12. Coriander Leaves
13. Salt – Add for taste.
Method
1. Soak Soyabite in hot water for 5 mintues.
2. Then filter Soyabite and rinse in cold water and let dry.
3. Next put the Soyabite in a blender to churn it.
4. Using a pan fry the Mustard Seeds, Aniseed, Chopped Onions, using Sunflower Cooking Oil.
5. Add chopped Tomatoes, Turmeric Powder, and Salt and fry.
6. When the oil separates add churned Soyabite and fry.
7. The add Red Chilli Powder, Karam Masala, Salt and deep fry.
8. Add 2 tumblers of water to it and let boil.
9. Then add coconut (grinded) paste and ½ tumbler water and fry.
10. Now add Coriander Leaves and Curry Leaves to garnish.
Soyabite Kurma is ready to serve.
#Soyabite Kurma is a very good combination with Chappathi and Dosa.
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Soyabite Podimas
Ingredients
• Soyabite – 2 Cups
• Onion – 3 (Chopped into small pieces)
• Green Chilli – 3 (Chopped into small pieces)
• Garlic – 15 (Chopped into small pieces)
• Mustard Seeds – 1 tbsp
• Black Gram – 2 tbsp
• Aniseed – 1 tsp
• Tamarind Powder – ½ tsp
• Sunflower Cooking Oil – 1 Ladle
• Salt – Add for taste.
To Fry and Made Into Powder*
• Gram Dal – 50 Gms
• Red Gram – 50 Gms
• Red Chillies – 4
• Aniseed – 1 tsp
• Corainder Seeds – 1 tsp
• Asafoetida – 1 tsp
Method
• Soak Soyabite in hot water for 5 mintues.
• Then filter Soyabite and rinse in cold water and let dry.
• Next put the Soyabite in a blender to churn it.
• Using a pan fry the Mustard Seeds, Black Gram, Aniseed using Sunflower Cooking Oil.
• Add finely chopped onion, green chillies, garlic and curry leaves and fry until oil rises up.
• Then add soyabite along with salt and turmeric powder to it.
• Now add the fried powder* and deep fry for 5 minutes.
• Soyabite Podimass is ready to serve.
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2 Minute Recipes
Sweet Potato Kheer
Boil 1/2 litre milk and let it cool down. Take 100 gms of steamed (skin peeled) Sweet Potato and 1/2 cup Sugar and blend it in a mixer. Then add this paste and food colour to the boiled milk. Sweet Potato Kheer to ready to taste.
7 Cup Sweet
Ingredients: Soya Flour – 1 Cup ~ Oats Flour – 1 Cup ~ Milk – 1 Cup ~ Ghee – 1 Cup ~ Sugar – 3 Cups ~ Cardamom – 5 (Powdered) ~ Food Color – 1 Pinch ~ * Optional – Add Sugarless Kova 2 spoons.
Mehod: Mix all the ingredients and heat well. When it gets into a consistency pour the mixture on a plate greased with ghee. Let it cool down and cut it out into cakes of desired shapes.
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