Measurements These are the measuring cups & spoon used for measuring ingredients in my cooking. Spoons- 1tablespoon(tbsp) 1/2 tbsp 1teaspoon(tsp) 1/2tsp 1/4tsp 1/8tsp Cups - 1 cup(250 ml) 1/2 cup(125ml) 1/3 cup(80ml) 1/4 cup(60ml) 1/8 cup(30ml) You might also l Whole Masoor Dhal Dosa Ingredients Long grain rice-3 cups Whole masoor dhal-3/4 cup (soaked overnight) Uraddhal-1 cup Poha/Aval-1/4 cup Methi /fenugreek seeds-1tsp Salt to taste Method Soak all above ingredients together for 4 hrs.Then grind it to a smooth batter,add salt & ferment it overnight.Heat an iron griddle,pour a ladle of batter.Spread it evenly to a thin circle.Pour oil around the dosa,cook it till crisp.Serve it with any chutney. 5 Dhal Adai Ingredients Idly rice-1 cup Pinto beans-1/3 cup Whole green moongh dhal-1/3 cup White channa/chole-1/3 cup American lentils-1/3 cup Moth beans-1/3 cup Red chillies-5 Ginger-a small piece Chopped curry leaves-little Chopped onions-3tsp Hing-a pinch Salt to taste Grated carrot-1/2 cup Oil -to make adai Method Soak all the dhals together overnight & rice for 3 hrs separately.Grind both with ginger,onion,salt & hing to a semi coarse thick batter.Mix chopped curry leaves & carrot.Make adai as usual.Cook it till crisp & brown on both sides.Serve it hot with any chutney or Idly podi. Note:You can dilute the batter & even make it like dosa.You can use any other dhal of your choice to replace the above. Kollu (Horse Gram) Dosa Ingredients Kollu-1/2 cup (soaked overnight) Idly rice-1 cup (soaked for 3 hrs) Red chillies-3 Ginger-a small piece Hing-little Curry leaves-6 Salt to taste Oil-to make dosa Method Grind every thing together to a semi smooth batter.Fermentation is not required.Make dosas as usual. Masala Vegetable Kitchidi Ingredients Rawa(Semolina)-1 cup Semiya(vermicelli)-3/4 cup Mixed vegetables-1cup (carrot,beans,peas,corn,potato) Onion chopped-1 Slit greenchilles-3 Curry & Coriander leaves-little Mint leaves-5 Ginger chopped-1/4'' Garlic sliced-4 Tomato Chopped-1 Turmeric powder-1/2tsp Salt to taste Ghee-2tsp Water-3 & 1/2cups Tempering Fennel seeds-1/2tsp Cinnamon Cloves-1 Cardamom-1 Bay leaf-1 Mustard-1/4tsp Jeera-1/4tsp Urad dhal-1/4tsp Channa dhal-1/4tsp Oil-4tsp Method Heat oil in a pan & temper it.Add onion,green chilles,ginger,garlic,vegetables,tomato,mint,salt & turmeric powder.Fry till light brown.Now fry the rawa & semiya for 3mins.Pour boiling water ,close & cook it in low heat till done .Pour ghee & garnish it with curry & coriander leaves. Tips Coconut milk can also be added it gives good taste.Rawa & semiya should be fried well otherwise your dish will be sticky. Masala Vegetable Kitchidi Ingredients Rawa(Semolina)-1 cup Semiya(vermicelli)-3/4 cup Mixed vegetables-1cup (carrot,beans,peas,corn,potato) Onion chopped-1 Slit greenchilles-3 Curry & Coriander leaves-little Mint leaves-5 Ginger chopped-1/4'' Garlic sliced-4 Tomato Chopped-1 Turmeric powder-1/2tsp Salt to taste Ghee-2tsp Water-3 & 1/2cups Tempering Fennel seeds-1/2tsp Cinnamon Cloves-1 Cardamom-1 Bay leaf-1 Mustard-1/4tsp Jeera-1/4tsp Urad dhal-1/4tsp Channa dhal-1/4tsp Oil-4tsp Method Heat oil in a pan & temper it.Add onion,green chilles,ginger,garlic,vegetables,tomato,mint,salt & turmeric powder.Fry till light brown.Now fry the rawa & semiya for 3mins.Pour boiling water ,close & cook it in low heat till done .Pour ghee & garnish it with curry & coriander leaves. Tips Coconut milk can also be added it gives good taste.Rawa & semiya should be fried well otherwise your dish will be sticky. Mysore Pak Ingredients Besan/Kadalai mavu-1 cup Sugar-2 cups Water-just to immerse the sugar Ghee-2 & 1/2 cup Method Heat one cup of ghee in a non stick pan,add the besan & fry it till raw smell disappears & changes its colour to light brown( make sure you don't burn it).Switch off the gas & keep it aside.In another pan add sugar, pour water just to immerse,let it give a boil,switch off the gas.Pour this mixture into the fried besan mixture.Stir it well & now switch on the stove.In medium flame keep stirring.At one stage you will feel that the mixture is getting thicker.Now reduce the flame & pour the remaining ghee in intervals & keep stirring.The last stage is, the mixture will start leaving the sides of the pan & the bubbles would have completely stopped(you can see very tiny pores in the mixture).Put a small amount in the greased plate & see whether it forms to a small ball then thats the time to pour it on a tray.Immediately pour it on a greased tray,while still warm cut into desired shapes. Note:Try to use a non stick pan because its less mess & easy to know the stage for removing the mixture.This is a sweet which really requires patience & more focus.Otherwise your sweet will form into rocks or crumble down in a minute if you miss the stage....This also requires some practice,so new comers pl. try with small quantity 1st. Couscous,Vermicelli & Vegetable Idly Ingredients Vermicelli-1/2 cup White rawa/Semolina-1/2 cup Couscous-1 cup Salt to taste Finely chopped capsicum-1/2 Finely grated carrots-1/2 Finely chopped green chillies-2 Chopped curry & coriander leaves-little Finely grated ginger-1/4tsp Curd-2 cups Water-1 cup ENO fruit salt-1/4tsp Tempering Oil-3tsp Mustard,Urad dhal,Channa dhal-each-1tsp Jeera-1/2tsp Method Heat oil in a pan temper it.Fry onion,vegetables,chillies & ginger till transparent.Add the turmeric powder,salt, rawa,couscous & vermicelli fry for 2 minutes.Switch off the gas & let it cool completely.Now add the water,curd, curry & coriander leaf,mix it well & rest it for 10 minutes.Just before steaming the idlys mix in the ENO,pour it on greased idly plates & steam.Serve it with any chutney you like. Murungaikai(Drumstick) Poriyal Ingredients ground to a smooth paste Coconut-1 & 1/2 tbsp Turmeric powder-1/4tsp Salt to taste Onion-1tbsp Jeera-1tsp Garlic-2 Green chillies-2 Other ingredients Drumstick-2 (cut into finger size) Tempering Oil-2tsp Mustard,Urad dhal-each 1/2tsp Curry leaves-little Red chillies-2 Method Heat oil in a pan temper it.Add the drumsticks & the ground masala,fry for 2 minutes.Add little water & cook it till done & dry.Garnish it with curry leaves & serve as side dish for rice. Tamatar Ka Salan Ingredients for masala Onion cubed-1/2 (sauteed in 1tsp of oil till light pink) Coriander seeds-1/2tbsp Sesame seeds-1 & 1/2 tbsp Poppy seeds-1tsp Peanuts-1/8 cup Red chilly powder-2tsp Ginger & Garlic paste-1/4 tbsp Methi seeds-less than 1/8tsp Turmeric powder-1/4tsp (In a mixi grind all above ingredients to a smooth paste with little water) Other ingredients Roma tomatoes-6 (make a cross on top & fry it in 2 tsp of oil till slightly roasted on all sides) Tamarind juice semi thick-1 cup Salt to taste Curry & Coriander leaves-little Tempering Oil-1/2 cup (You can reduce the oil if you are diet conscious) Jeera-1tsp Method Heat oil in a pan temper it.Add the ground masala & cook it in medium flame till oil separates the pan.Now add the salt,tamarind juice & enough water for the gravy,cook till it is thick.Add the tomatoes give a boil,switch off the gas & garnish it with curry & coriander leaves.Excellent with pulao, plain rice or roti. Paruppu Urundai Kuzhambu Ingredients for paruppu urundai Soaked masoor dhal-1/2 cup (you can use thur dhal instead) Soaked channa dhal-a hand full Red chillies-2 Jeera-1tsp Fennel seeds-1/2 tsp Salt to taste (grind all above ingredients to a thick coarse paste without adding water.Mix 3tsp of chopped onions.Shape it into small balls.Steam them till 3/4th cooked.Keep it aside). Ingredients for gravy ground to a smooth paste Cinnamon -a small bit Cloves-2 Onion chopped-1/2 Grated coconut-3tsp Fennel seeds-1/4tsp Coriander powder-1tsp Chilly powder-1 & 1/2tsp Salt to taste Tomato-1 Other ingredients Oil-4tsp Mustard,jeera,methi -little for tempering Curry & coriander leaves Tamarind juice-2 cups Method Heat oil in a pan temper it.Add the ground paste & fry a bit.Pour the tamarind juice,boil it till all raw smell disappears.Add the paruppu urundai & cook it in low flame till cooked & gravy is thick.Switch off the gas & garnish it with curry & coriander leaves.Serve it hot with hot rice. More kuzhambu(Iyengar style) Ingredients cook in water & keep it aside Pumpkin chopped-2 cups Salt to taste Hing-1/2tsp Turmeric powder-1/2tsp Other ingredients Beaten curd-1 & 1/2 cup Water to dilute it Roasted in 1/2tsp of oil & ground to a smooth paste Coriander seeds-1 & 1/2 tsp Channa dhal-1 & 1/2 tsp Red chillies-4 Coconut-3tsp Methi-1/2tsp Thoor dhal-3tsp(soaked,do not fry.Just grind it along with the above ingredients) (I used masoor dhal) Tempering Oil-3tsp,Mustard-1tsp,Curry leaves-little,Red chillies-2 Method Mix the ground paste with the diluted curd.Heat oil in a pan temper it.Pour the curd mixture & the vegetable & boil it for 8 to 10 minutes or till the raw smell disappears.Garnish it with curry leaves.Serve it with rice Molagu Kozhambu Ingredients fried in 1tsp of oil & ground to a smooth powder. Pepper-1tsp Urad dhal-2tsp Red chillies-2 Masoor dhal or Thur dhal-1tsp (I used masoor dhal) Hing -little Curry leaves-little (fry all ingredients till light brown) Other ingredients Oil-3tsp Mustard-1/2tsp Salt to taste Tamarind juice-2 tea cups Method Heat oil in a pan temper it with mustard.Pour the tamarind juice ,add salt & cook it till raw smell goes off.Now add the ground powder & give a nice boil till thick.Garnish it with curry leaves & serve it with hot rice. Sweet Potato Paratha Ingredients Whole wheat flour-1 cup Mashed sweet potato-1/2 cup Salt to taste Curry powder-1/2tsp Chilly powder-1/2tsp Black sesame seeds-1tsp Oil to make parathas Method Mix all above ingredients together.Sprinkle very little water & make a soft dough.Roll it out into slightly thick circles.Cook it on tawa applying oil on both sides till done.Serve it hot with raita or any side dish. Methi Paratha Ingredients Whole wheat flour-2 cups Besan-4tsp salt to taste Methi leaves chopped-1 bunch Turmeric powder-1/4tsp Jeera,Dhania-each 1/2tsp (dry roasted & powdered) Chille powder-1tsp Method Make a dough with all above things.Rest it for 10 mins,if you have time.Make small balls ,roll it into parathas & cook it on a hot griddle with little oil smeared both the sides.Serve it with raita or try my Kadai Tofu with it. Chettinadu Vellai Paniyaram Ingredients Rice-1 cup (I used basmati rice) Urad dhal-1/8 cup (the measurement says 1/4 cup) Salt to taste Milk-1/4 cup Cooking soda- a generous pinch Soaked channa dhal-3tbsp Chopped ginger,onion,green chillies,curry leaves-little Method Soak rice & dhal together for 2 hrs.Grind it with salt,water & milk to a semi thick batter.Add all the chopped ingredients & soaked channal dhal to the batter & mix it well.Add cooking soda just before pouring the batter in the panniyaram pan.Pour 1tsp. of oil in each hole of the pan,pour a ladle of batter in it.Cook it till light brown & crisp on all sides.Serve it with any chutney you Batura (Version 2) Ingredients Maida-2 cups Salt-1/2 tsp Cooking soda-3 pinch Curd-1/2 cup Milk-1/4 cup (I used fat free milk) Oil-1 & 1/2 tbsp Oil-to deep fry Method Mix maida,salt,cooking soda & oil in a bowl.Slowly add curd & milk & knead to a soft dough.Keep it covered for 2 to 3 hours.Take a small ball roll it out into thick poori.Deep fry it both sides in hot oil till light brown.Serve it with any side dish you desire. Wheat Aapam(Kerala Style) Ingredients Wheat flour-3 cups Salt to taste Sugar-3tbsp Yeast-1/2tsp Coconut milk-1/2 cup Egg-1 Warm water-required quantity Method Mix wheat flour,yeast,1tbsp sugar & salt in a bowl.Slowly add the warm water & make a thick batter without any lumps.Let it ferment for at least 8hrs.Now mix the coconut milk,egg & remaining sugar.Heat an appam pan & grease it.Pour a ladle of batter and slowly turn the pan round so that a thin layer forms on the sides and the middle remains thick. Cover with a lid and cook on a low heat till the edges resembles crisp lace with light brown colour and centre soft.When the appam is ready, remove gently.Serve it with any side dish. Vellai Paniyaram(Chettinad Special) Ingredients Long grain rice-1/2cup Urad dhal-1tbsp Salt to taste Sugar a pinch Milk-1/8cup Cooking soda-a pinch(optional) Oil-to shallow fry Method Soak rice & dhal together for 2 hrs.Grind it with salt,sugar & milk to a fine smooth batter.Add cooking soda & enough water to make a semi thick pouring consistency.Heat oil in a kadai while hot pour a ladle of batter in the middle.Spoon the hot oil over the paniyaram until it floats on top. Flip and allow it to cook for one minute.Remove at once,drain on kitchen paper.Enjoy it with spicy milagai chutney............. Sweet Potato Kara Paniyaram Ingredients Idly batter-2 cups Cooked & mashed sweet potato-1/2 cup Chopped onion-1tbsp Chopped coriander leaves-little Jeera-1/2 tsp Chilly powder-1/4tsp Salt to taste Oil-to fry paniyaram Method Mix all above ingredients together.Heat a paniyaram pan pour 1/2 tsp of oil in each hole.Pour a ladle of the batter in it.Cook it in low flame till brown on both sides.Serve it with any spicy chutney. Tomato Soup Ingredients Big tomatoes-2 Chopped celery-2tsp Chopped onion-2tsp Garlic-2 Salt & pepper to taste Butter-1tsp Maida-1/2 tsp Milk-3tbsp Jeera Rice Ingredients Basmati rice-1 cup Salt to taste Tempering Ghee-1tsp Oil-1tsp Jeera-1tsp Cloves-1.Cardamom-1,Cinnamon-a small piece. Sliced onion-1tsp Method Heat oil & ghee in a pan tempet it.Add rice ,salt & water.Cover & cook it in medium flame till done.Serve it Lemon Rice Ingredients Cooked Rice-2 cups (Rice must me separate) Lemon juice-2tbsp or more according to your taste Salt to taste Tempering Oil-2tsp Mustard-1/2tsp Urad & Channa dhal -each 1tsp Jeera-1/4tsp Hing-1/4tsp Peanuts-1tbsp Curry leaves-little Chopped green chillies-2 Turmeric powder-1/4tsp Method Mix salt & lemon juice in the rice & keep it aside.Heat oil & temper it.Put the rice & mix it well.Garnish it with some peanuts & curry leaves Vegetable Egg Fried Rice Ingredients Basmati rice-1 cup (cooked 3/4 with salt & 1 tsp of oil) Chopped Mixed vegetables-1/2cup ( I used frozen) Egg scrambled -2 Spring onions chopped-1 bunch Soy sauce-3tsp Salt & pepper to taste Oil-3tsp Chopped garlic & ginger-2tsp Chopped onion-1/4 Method Heat oil in a pan add onions ,ginger & garlic fry it till light brown.Add vegetables,egg,seasoning & sauce,saute till its cooked.Add the rice fry a bit .Serve it hot with spring onions on top. Variation Vegetarians can omit Eggs & just follow the instuctions. Cracked Wheat Ven Pongal Ingredients Cracked Wheat-1/2 cup Yellow moongh dhal-1/3 cup Water-3 & 1/2 cup Salt to taste Grated ginger-1tsp Tempering Ghee-2tsp Slightly crushed pepper-1/4tsp Slightly crushed Jeera-1/2 tsp Curry leaves-little Cashew nut broken into small pieces-12 Method Heat a pressure cooker & fry the moongh dhal till nice smell comes out.Add the ginger,cracked wheat,salt & water.Cook it till done.Temper it,mix well & serve it with chutney. Simple Dhal Ingredients Masoor dhal- 1 cup Salt to taste Turmeric powder-1/2tsp Tempering Ghee-1tsp Jeera-1tsp,Mustard-1/2tsp,Hing-1/4tsp,Crushed garlic-3,Curry leaves-little. Method Pressure cook dhal with salt & turmeric powder.Temper it.Serve it with rice or roti. Vazhlai Thandu Kootu I am a lucky person to get Vazhlai Thandu in USA.I must thank my friend!!!!!! Ingredients Vazhlai Thandu chopped-2 cups Yellow Moongh dhal -1 cup Turmeric powder-1/4tsp Salt to taste For Grinding Coconut-2tbsp Jeera -1tsp (grind it to a smooth paste) For Tempering Coconut oil-3tsp Mustard-1tsp Uraddhal & Channa dhal -1tsp each Curry leaves-little Hing-1/2tsp Method Pressure cook dhal,thandu & turmeric powder.Mash it while its hot .Add the ground paste & salt, give a boil.Temper it & serve it with hot rice. Manathakkali keerai Masiyal Manathakkali keerai has lot of vitamins in it. Is good for mouth & stomach ulcers. I should thank my friend for plucking it from her beautiful garden & given to me.we usually don't find in USA.If you get a chance to use it please try this recipe. Ingredients Manathakkali keerai-2 cups Masoor dhal-1/2 cup Turmeric powder-1/2tsp Salt to taste Garlic-4 Onion-1/2 Tomato-2 Tamarind-little Tempering Oil-2tsp Mustard-1/2tsp Jeera-1tsp Uraddhal-1/2tsp Red chilles-3 Hing-1/2tsp Method Pressure cook all the ingredients.Mash it well.Temper it.Serve it with rice. Mixed Vegetable Sambar Ingredients Thoor Dhal-1cup Turmeric powder-1tsp salt to taste Mixed Veg. of your choice-1cup. (Drumstick,Carrot,Beans,Chayote,Bottle gourd) Tamarind paste-1/2tsp Onion diced-1/2 Tomato-1 Curry & Corriander leaves-little Sambar powder-2tsp Hing-1tsp Oil-3tsp For tempering Mustard-1/2tsp Jeera-1/4tsp Uraddhal-1/4tsp Methi-1/4tsp Method Boil thoor dhal with turmeric,mash it well keep it aside.Heat oil in a pan add the tempering .Now add the onion,tomato ,veg and all dry masalas.Fry it well,add the tamarind paste.Pour water & cook the vegetables.Once its cooked pour the dhal,give a boil.Garnish it & serve it as desired. Chakkara Pongali Chakkara Pongal Ingredients: Raw Rice 1/2 cup Split Moong Dal 1/4 cup Sugar 1 cup Fresh Coconut 3 (2 x 2 pieces) Green Cardamom 1 Raisins 4 Cashews 5 Ghee 1 tbsp Method of preparation: Chop fresh coconut into very small pieces or grate it on thick side. Bruise the cardamom, remove the seeds and crush them into fine powder. Heat 3 – 4 cups of water in a sauce pot on medium flame. Add moong dal and boil till its more than half cooked. Now add rice, cardamom powder and cook by stirring occasionally until rice turns soft and breaks apart. Increase the flame and stir continuously to evaporate any excess water. Stir in sugar and let the syrup thicken a bit. Heat ghee in a pan, add chopped cashews, raisins, fresh coconut and fry until golden brown. Add this to above rice pot and cook for a minute. Serve hot or cold. Rasam Ingredients: Tuar dal 1/4 cup tomatoes 1 green chilli 1 curry leaves tamarind juice 2 tbsp urad dal 1tbsp mustard seeds 1tsp cumin seeds 1tsp red chilli 2 asofotida 1 pinch turmeric powder 1 pinch oil water 4 cups salt Method of preparation: Cook tuar dal with sufficient water. keep aside Heat oil in pan, add urad dal, mustard seeds, cumin seeds, red chilli, asofotida. add water and cooked tuar dal and chopped tomatoes and green chillies. add tamarind juice, salt, rasam powder, turmeric powder, redchilli powder. Garnish with curry leaves and serve hot with rice.