Beetroot Pachadi

Ingredients

Beetroot-2 small Cumin Seeds-1/4 tsp Water-1/2 cup Ginger-very very small piece(opt) Grated Coconut-1/2 of 1 Green Chilli-1 Mustard seeds-1/2 tsp Curd-1 cup Salt-to taste Coconut Oil-1 tbsp

For seasoning Dry Red Chilli-2 Mustard seeds-1/4 tsp Curry leaves-1 string Method Cut beetroot into medium size pieces and cook by adding 1/4 cup of water and salt in medium flame.If you are using a cooker 4 whistle is needed.When it cool ,take a blender and blend this cook beetroot for 1 sec ..(coarsely )Now grind cumin seeds,mustard seeds ,green chilli, ginger ,2 no of curry leaves ,coconut and enough water to a smooth paste ..If you want you can coarsely grind mustard seeds than making it to a paste..Add this ground paste to the cooked beetroot (ground ) and mix well..Allow to boil on low heat .Now pour 1 cup of thick curd to the blender and just blend .No need to make buttermilk consistency.. We just want to remove the lumps in the curd ..Pour this to the gravy and mix well and cook for 1 minute for 1 minute by stirring continuously..Check the salt..Then remove from the heat ..Finally splutter mustard seeds,dry red chilly and curry leaves .Add this to the curry and mix well..Cover with a lid for few minutes before serving ..If the curd is too sour you can add very small amount of sugar to balance the taste …

Semiya Payasam

Ingredients

Vermicelli – 2 1/2 hand full or 1 cup Ghee-2 tbsp Salt-one pinch Sugar -according to your taste or 14 tbsp Cashew nuts-handful Fresh milk-2 L(full fat) Water-1 L Raisins-10 (opt) Cardamom-5-6 Sabudana(chowari) -1/4 cup Water to cook sabudana-1 cup Method

Heat a deep bottomed kadai or cooker and add ghee ..Then add vermicelli and fry it till light brown..(don`t fry too much)..When done keep aside ..Boil 1 lit of water along with milk ..Cook for 15 to 20 minutes stirring occasionally ..Wash sabudana well and cook long with 1 cup water ..one whistle..Keep aside Then add sugar and salt..To this add fried semiya and mix ..To this add cardamom powder or cardamom..Cook for 15 minutes ..then add cooked sabudana..mix well ..and Switch off the fire and close the pan..Open after 30 minutes ..Then add fried cashew nuts..Our tasty Semiya payasam is ready .Can be served hot or cold ….(When cool if the payasam seems to be too thick then you can add boiled milk and adjust the sugar)

Ada Pradhaman

Ingredients

Ada -1 packet (200 gm)

1st extract of Coconut milk-1 1/2 cup 2nd extract of coconut milk-3 cup 3rd extract of coconut milk-4 cup Jaggery-400 gm Cashew nuts-100 gm Coconut pieces-few(cut in to small pieces) Dried ginger powder-1 tsp Salt-one pinch Ghee-50 gm Cardamom powder-1/4 tsp Method 1st step Grate 3 coconut and grind it in a mixer adding 1 cup of water and extract the first milk ….You will get 1 1/2 glass of thick milk(1st extract)..Then add 3 glass of water to the ground coconut and grind again and extract 3 cup of milk (2nd extract)..Now add 4 glass of water and grind it again and extract 4 cup of milk ( 3rd extract) ..Keep all the milk aside Now boil 1 cup of water and jaggery ..Keep on stirring till it get melt. 2nd step Add ada in 8 glass of boiling water and cook well. (If the ada is long in size cut into pieces by hand).Once it become very soft remove from the fire and drain them … or u can pressure cook ada in medium flame for one whistle .. Drain and pour cold water over them until the stickiness goes .. .Fry coconut ,cashews in 1 tbsp of ghee and keep it aside( fry them separately) . 3rd step Heat a thick deep bottomed pan or uruli and add melted jaggery ..Now add the cooked ada and sago together in to the jaggery and stir well .(Sometime u will find the ada to be hard and sticky ,don`t worry it will get separate and become soft while stirring ) ..Stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan..Now add 50 gm of ghee in to it and stir well.Then add the 3rd milk and mix well it till boils.Cook till it becomes thick.Add one pinch of salt.When it become thick, add the 2nd milk and stir well until it become thick again..Now add the 1st extract (onnam pal) and stir well..Don't boil..Remove from the fire and add the fried cashew nuts and coconut …Add the cardamom powder and dry ginger powder and close the pan with a tight lid for 5 minutes..Mix well…So ur tasty Ada Pradhaman is ready to serve …..If u feel your pradhaman to be too thick you can dilute it by adding more thick coconut milk or drinking milk.

Cabbage Thoran

Ingredients

Cabbage-1/2 of  1 small

Shallots-4

Ginger -a small piece

Green chilly-2

Grated coconut-handful

Curry leaves- 1 string

Mustard seeds-1 tsp

Dry red chilli-2

Turmeric powder- 2 pinch

Oil-2 tsp Method Add salt d turmeric to the chopped cabbage ..Mix and close for 10 minutes …Then squeeze the water and keep aside ..Crush ginger, green chilly, curry leaves, small onion together.Add this mixture  to the chopped cabbage  along with coconut.. Mix all these together well with hands …Heat oil in a non stick pan.Splutter  mustard seeds d dry chilli. Then add the cabbage mix.Stir thoroughly.If you want you can close and cook.So when cooked well remove from the fire.Our tasty cabbage thoran is ready to serve..

Parippu Curry

Ingredients

Cherupayar Parippu/Split Moong Daal-1 cup

Grated coconut- 3/4 cup Cumin seeds-1/2 tsp Garlic-1 clove(opt) Curry leaves-1 spring Green chilli-1 Turmeric powder-2 pinch Coconut Oil-1 tbsp Water-2 -2 1/2 cup Salt- Method Heat a kadai and add split moon dal and fry till raw smell goes..Then remove from the heat and wash well ..In a cooker add this dal along with ,salt ,turmeric powder and 2 cup of water ..Cook for 2 whistle .. Open the cooker mash well with back of a ladle ..Keep aside ..Make a fine paste of grated coconut ,cumin seeds and green chilli..Add this fine paste to the cooked dal and allow to boil ..Finally sprinkle some coconut oil and curry leaves ..Adjust the water level if u want the dal to be more loose .. If so always add hot water to the curry and make it loose .So our tasty parippu curry is ready to serve...

Vendakka Kichadi

Ingredients

Ladies Finger/Vendakka-15 Curd-2 cup/400 gm Salt- Grated coconut-1/4 of 1 Mustard seeds-1/4tsp Green chilli-2 Oil- for frying For Seasoning Dry red chilli-2 Curry leaves-1 string Mustard seeds-1/2tsp Method Thoroughly wash each ladies finger and wipe with a kitchen tissue.Cut into thin medium thin slices and sprinkle very small amount of salt ..Keep aside for 10 minute ..Then heat oil and fry this lady's finger along with one chilli(slits) till it become crisp .. (but take care not to burn )Remove from the oil and keep in a kitchen towel to remove the excess oil..Make fine paste of coconut ,one green chilli,and mustard seeds along with half cup or enough curd to grind ..In a wide bowl take rest of the curd and beat well with a spoon or fork..Into that add this fine paste and mix well .Add salt and combine well..Heat oil and splutter mustard seeds followed by red chilli slits and curry leaves ..Add this seasoning and mix ..Check the taste,Add salt if needed..Finally add fried ladies finger just before serving ,so that crispness will be there .. If you find the curd to be too sour you can add small amount of sugar to it . 

Dry Aviyal

Ingredients

Carrot-2 Raw Banana-1 Yam-medium piece Beans-5 Long Beans -8 Ash Gourd -medium Piece Drum Stick -3 Small Onion-3 Cumin seeds-1/4 tsp Coconut-1 Green Chilli-4 Turmeric Powder-1/4 tsp Salt- Curry Leaves - Coconut Oil - Method

Cut vegetables into medium thick long sticks .. Wash them with salt and strain for 10 minutes .. In a heavy bottom pan heat 2 tbsp of coconut oil .Add all veg one by one and sauté for 10 minutes in medium flame .. Now add chilli powder,turmeric powder ,chilli slits ,and salt along with some curry leaves .. Mix

well …. Close the pan ,lower the flame and cook until done stirring occasionally .. Then add tamarind juice ..(amount of sourness is purely depending up on ur choice ,so increase or decrease ) Slowly mix well and cook for 5 more minutes ..Now check the taste ,add salt if needed .. In between ,crush both cumin seeds and shallots together and mix with grated coconut and mix well with your hand.. Or u can just whip for a second in mixie ..We don’t want our coconut to grind ,just mix with cumin-shallot that's all..To that add little salt and mix .. Now add this coconut mix in our cooked vegetables and slowly mix until the coconut and vegetables join together … Now press with aviyal with a spoon to the bottom and close for few minutes in medium flame till u can see the steam coming …Give a taste test ,add salt or tamarind if necessary …Finally add crushed curry leaves and sprinkle coconut oil and mix and close .. Remove from the stove and allow to sit for few minutes before serving .The amount of coconut oil is giving that authentic smell and taste ..In sadya they add generous amount of coconut oil to get that oily finish .. So its your choice to add more or less oil …. So our simple tasty dry sadya aviyal is ready to serve....

Mathanga Erissery

 Ingredients

Red moong beans(van payar)-1 cup Yellow Pumpkin -1cup Chilli Powder-1/2tsp Turmeric powder-1/4 tsp Grated coconut -1 cup Grated coconut 1 1/2 cup Cumin seeds(jeerakam)-1/4tsp Coconut OIl-3tbsp Mustard seeds-1/2tsp Urad dal-1/4tsp Dry red chilli-2 Curry Leaves-2 string Water-1 1/4 cup

Method Add washed moong beans , chilly powder ,turmeric powder,salt and water to a pressure cooker and cook in medium flame 4 whistle (water level should be higher than beans) Then remove it from fire and keep aside to settle down the pressure ..When pressure is settled open the cooker and add pumpkin pieces and again pressure cook (1 whistle).In the meanwhile grind grated coconut with cumin seeds and to a paste..No need to grind so finely.Then open the cooker and add this paste and allow it to boil for few minutes ..In between taste the curry and add salt or chilly powder if needed.. Boil till it attain its consistency (semi medium gravy.Neither too thick nor too thin)..For seasoning heat coconut oil in a pan and add dry chilly, mustard seeds,urad dal and curry leaves.Then add coconut and fry till golden colour .Then add cooked payar mathanga to the coconut mix .. ...Now our tasty eriserry is ready to serve ..

Kurukku Kalan

Ingredients

Raw Plantian/Nentra Kaya-1

Yam/chena-one medium piece Pepper powder-3/4 tsp Water-2 cup Fenugreek Powder-2 pinch Turmeric powder-1/2 tsp Salt-to taste Curd/Yogurt -500 gm Ghee-1/4 tsp Curry Leaves- 1 string Grated coconut-1 Cumin seeds-1/4 tsp Green chilli-2 For Seasoning Mustard seeds-1/4 tsp Fenugreek seeds-2 pinch Coconut Oil-2 tbsp Curry leaves -1 string Dry red chilli-3 Method Peel and cut the plantain and yam into medium pieces ..Wash these pieces thoroughly ..In a bowl add pepper powder and to this add 2 cup of water..Let it soak for 5 minutes..Then strain this to a kadai..Add cut vegetables to this pepper water along with turmeric powder and let it cook until done.Then add salt and curd to this ..Mix well and add curry leaves ,and continuously stir the mixture till it start boiling ...Then allow to thicken ..cook in medium heat.In between make a fine paste of coconut ,cumin seeds and green chilli..When the curd become thick you can add this super fine coconut mix to this and mix well...Check the salt and allow the curry to boil for 2 minutes ..

Then sprinkle ghee and fenugreek powder and mix well .

Finally splutter mustard seeds ,dry red chilli ,fenugreek seeds and curry leaves and mix .. Close the kadai for 5 minutes. So the tasty kurukku kalan is ready to serve ..

Achinga Payar Kaya Mezhukkupuratti

Ingredients

Plantain(Kaya) -2 Long Beans-20 Crushed Chilli-2 tsp Shallots-15 Oil-2 tbsp Water-3/4 cup Turmeric Powder-2 pinch Salt- Curry leaves- Method

In a kadai add plantain and long beans ..Add water salt and turmeric powder.Close and cook .Crush small onions and chilli flakes .Heat oil a kadai add crushed chilli-shallots mix and saute .Add curry leaves ..When the raw smell goes add cooked vegetables and mix well.Check the salt ..Cook for another 5 minutes ..Finally, sprinkle coconut oil and curryleaves.Our tasty Achinga Payar Kaya Mezhukkupuratti is ready to serve...

Cheera Parippu Thoran

Ingredients

Spinach-2 bunches Small Onion-15 Crushed red chilli flakes -2 tsp Curry leaves - Coconut Oil-1-2 tbsp Dry red chilli-1 Green Chilli-2 Toor Dal-6 tbsp Salt- Method Wash the spinch in salt water and then in normal water thoroughly ..Then keep in a strainer and allow the water to go completely ..Wipe with a clean cloth or tissue ..Then seperate stem and leaves ..chop finely .. Crush small onion and chilli flakes ..In a kadai add coconut oil and add dry red chilli.. Then add green chilli and curry leaves .Now add crushed small onion-chilli mix and saute till raw smell goes ..Then add whipped coconut and mix well..add salt ..cook till raw smell goes ..Now add spinach and mix well..Close for 2-3 minutes stir occasionally ..Then open and stir well until the water goes.. Finally add cooked daal (cook daal along with water, turmeric powder,salt and pinch of chilli powder )Mix well . Adjust the taste ..So the tasty spinach dal stir fry is ready to serve ….  

Pavakka Pal Curry

Ingredients

Bitter gourd -1 medium Big onion-1 small Shallots-5 Green chilli-3 Ginger-1 tsp Curry leaves- Hot Water-1 cup Tamarind water-1 tsp Tomato-1 Chilli powder-1/2 tsp Turmeric powder-1/4 tsp Coriander powder-1 tsp Coconut pieces-few Coconut oil- Thick Coconut Milk-1 cup Mustard seeds-1/4 tsp Fenugreek seeds-one pinch Dry red chilli-2 Jaggery - Salt- Tamarind water - Method Cut and remove seeds and white parts from the bitter gourd .. Cut into small pieces and soak in tamarind + salt water for 15 minutes .Then strain and keep aside ..Heat oil in kadai and roast coconut pieces ..Then to the same oil and bitter gourd and roast for 10 minutes ..Now heat coconut oil ,splutter mustard seeds, fenugreek seeds and red chilli.Then add curry leaves and green chilli.Saute for a minute Now add onion and shallots along with ginger ..Saute till it transparent. Then add add powders and saute till raw smell goes .Now add tomato and cook well..To that add tamarind water and mix Now add fried bitter gourd d coconut piece ..mix well .. cook for 2 minutes ..Then add hot water and close the kadai and cook for 5 minutes.Open the kadai and add jaggery and thick coconut milk .No need of boiling the curry ..Finally sprinkle coconut oil and curry leaves.Close the kadai for 10 minutes and serve...

Karkkidaka Kanji

 Ingredients

Unakkalari /Payasam rice Or Njavara Ari(Red Raw Rice)-1/2 cup Cumin seeds-1 tsp Fenugreek seeds-1 tsp Chada kuppa-1 tsp Mustard seeds-1 tsp Turmeric powder-1/4 tsp Asaali-1 tsp Water-4-5 cups Grated Coconut -3 tbsp Method

Soak everything for 20 minutes except coconut and turmeric powder and soak kakkum kaya for 7-8 hours..Wash everything well..Grind fenugreek seeds ,mustard seeds, cumin seeds ,Chadu kuppa ,coconut,turmeric powder and kakkum kaya by adding water to fine paste ..Soak and wash the rice and cook by adding water for one whistle in medium heat ..When the rice is cooked well add the ground paste and mix well.. boil for 10 minutes and off the flame .. Finally sprinkle some asaali and serve mild hot.So the tasty and healthy karkkidaka kanji is ready...

Kovakka Mezhukkupuratti

Ingredients

Kovakkka (Tindora) -1/2 kg Green chilli-5-6 Big Onion-2 small Turmeric Powder-1/2 tsp Kashmiri chilli powder-1/2 tbsp Salt- Curry leaves - Coconut Oil-2 tbsp Method

Clean and wash kovakka well.. Wipe them well..Cut into long strips .. Heat oil add curry leaves ,onion ,green chilli and fry..When the onion become translucent and salt ..Then add kovakka and mix well.. Then add turmeric powder and chilli powder ,mix well..Fry until the raw smell of the chilli goes..Then close and cook the kovakka till 3/4th cooked..When done open and roast till kovakka and well cooked.Our tasty kovakka mezhukkupuratti is ready to serve..

Simple Moru Curry

Ingredients

Curd-2 cup Or Buttermilk-1/2 L Turmeric powder-1/4 tsp + 2 pinches Small Onions-2 Ginger -small piece Garlic-2 Green chilli-2 Curry leaves -few Coconut Oil-1 1/2 tbsp Water-1 cup Salt- Sugar-one pinch

For Seasoning

Coconut oil-1 1/4 tbsp Mustard seeds-1/2-1 tsp Fenugreek seeds-1 pinch

Green chilli-1 Dry red chilli-2 Chilli powder-1/4 tsp

Fenugreek powder-1 pinch

Cumin powder-1/4 tsp

Method In a jar whip curd and make buttermilk..To that add water and mix..In a kadai heat oil and add onion,ginger ,garlic ,curry leaves and green chilli. Saute for few seconds ..Then add turmeric powder and saute ..Add butter milk and mix well.. add salt and sugar .. don't boil just make it hot ..Then in a saucepan heat oil and add everything for seasoning ..Pour that to the buttermilk and mix well ..Close for 5 minutes and then serve ..

Masala Tea

Ingredients

Cardamom-1

Clove-1

Cinnamon -small piece

Ginger small piece

Tea powder -2 tsp

Sugar- 1 1/2 tbsp

Water-3/4th cup

Milk -1 cup

Method

Wash all the spices  and crush them.Then add the crushed masala to a pan where you are making tea.Then add  the 3/4 th cup of water and boil well kept it on medium flame.After it boil add tea powder  let this boil well.Add 1 cup of hot milk  and   sugar as per your taste.Let this boil well.Now let's strain it. Bubble the tea well.Our tasty masala tea is ready to serve....

Mysore Masala Dosa

Ingredients for dosa

Idli Rice-2cups Urad dal-1/2cup Parboiled rice-2tbsp Poha-3/4cup Fenugreek seeds-1/2tbsp Salt- Sugar-1tsp Ghee/sesame oil Ingredients for potato masala Potato-3 boiled d mashed Onion-2 Ginger-1 tbsp Green chilli-2 Chilli Powder-2pinch Asafoetida Powder-2pinch Curry leaves - Turmeric powder-1/4tsp Salt- Oil- Mustard seeds-1/tsp Urad dal-1tsp Chana dal-1tsp Dry red chilli-2 Hot water - Lemon juice-1tsp Coriander leaves Ingredients for chutney Kashmiri whole chilli-4 Dry red chilli-4to 7 Shallots-3 Garlic-7 Chana dal-3tbsp Salt- Water Method

Wash and soak all items except poha for at least 4 hours ..Then again wash thoroughly and strain ..Soak poha for 10 minutes and keep aside ..Grind urad dal and fenugreek seeds into fine paste by adding ice water ..Grind both type of rice and poha into coarse paste ..I took 1 3/4 cup of water to grind everything..Mix everything together and add salt ..Close and keep the batter in a warm place for fermentation for at least 15-16 hours ..Then add 1tsp of jaggery or sugar and mix well.. Keep aside. For making masala

Heat oil in a kadai .Splutter mustard seeds followed by chana dal, dry red chilli,urad dal and curry leaves.Then add onion ,ginger and green chilli and saute for few minutes in medium flame .Add salt and mix.Then add turmeric powder, chilli powder and saute until raw smell goes ..Now add hot water and allow to boil .Then add mashed potato and mix well .. After the masala got dry add asafoetida powder ,lemon juice and coriander leaves ..Mix well..check the Taste ..Allow to cool..For making chutney ,roast everything ,in a jar add all along with salt and water ..Grind to a smooth paste ..Now heat a tawa to medium heat ..Pour one ladle of batter and spread in circular motion and make dosa ..Keep the heat into low ..after some time spread ghee or sesame oil ..Allow the dosa to get crispy ..Then spread 1 table spoon of chutney ..Then add some potato masala ..Fold and enjoy this Mysore masala dosa with sambar ,chutney etc..