ANDHRA CUISINE MENU IV 3RD SEMESTER PRODUCTION PRACTICALS

ANDHRA CUISINE

Andhra Pradesh is famous for its hot and spicy cuisine along with its rich cultural heritage. The cuisine of Andhra Pradesh includes both the original Andhra cuisine and the Hyderabadi cuisine, having a Mughlai influence. Out of these two cuisines, the former one is more hot and spicy. The traditional delicacies of Andhra are absolutely mouthwatering having a liberal use of spices. Every meal that is snacks, lunch, dinner, etc, has their own specialty. The eating habits are quite varied as there is a mixture of Hindu and Muslim styles of eating. The Andhra cuisine is mainly vegetarian and only in the coastal areas seafood is preferred. The staple food of Andhra Pradesh is Rice, which is served with sambar. It is also served with other lentil preparations along with vegetables.The Range of Traditional Andhra Cuisine Traditionally, Andhra cuisine is eaten on a banana leaf by people sitting on mats or small raised wooden seats. A little water is sprinkled around the banana leaf, depicting that food can now be served. Rice is served along with a little ghee. Along with the rice a dry curry is served. This meal consists of nearly five types of dishes. But a typical Andhra meal is characterized by the famous hot pickles, chutneys, powders etc. Curd is served as a cooling element that provides a respite from the hot spices.The DelicaciesThe main food of Andhra Pradesh is Pulihara, or tamarind rice along with green chillies adding spice to the cuisine. Green vegetables are cooked with various masalas (spices) that provide different flavors to the dish. Non-vegetarian dishes are also a part of traditional Andhra cuisine, spicy and hot. The pickles and chutneys are very popular and are an integral part of Andhra food. These can last for more than a year. There chutneys are made of almost every vegetable including Tomatoes and Brinjals. An aromatic green chutney called 'Gongura' is a specialty of Andhra cuisine. The mango pickle called 'Avakkaya' is very popular. The famous south Indian Tiffin's Idli, Dosa are found in many restaurants, but the 'Pesarattu' is more popular, having a filling of 'Upma'. The famous Andhra cuisine is dominated by vegetarian food but in the coastal areas seafood is preferred. Fish and Prawns are major seafood eaten here. They are mainly found with curry in sesame and coconut oils along with grounded pepper flavor and are eaten with rice.
Light BiteThe range of snack is also quite good here. Some of the snacks that can be enjoyed here are onion 'Pakodas', 'Vadas', 'Murku' (roundels of rice flour that are deep fried), and 'Appadams'. Some of the desserts that are a part of this cuisine are, 'Putharekulu', 'Kakinada Kaja', 'Bobbatlu', 'Booralu', and 'Bandhar Ladoo'. The Famous Hyderabadi CuisineThe highlight of the Andhra Pradesh cuisine is the Hyderabadi food. It is famous for its rich and aromatic nature. Its taste is very distinguishable having a liberal use of exotic spices and ghee. The Hyderabadi food uses fresh fruit instead of dried fruits. It is also famous for its non-vegetarian preparation and Lamb is the most widely used meat here.Biryani, one of India's most popular foods, is a flavored rice with meat or vegetables. It is an important part of Hyderabadi cuisine.The Mughlai DelicaciesHyderabadi cuisine is inspired by the Mughlai cuisine. This style of cooking is here since the Asaf Jahi period. Thus, the Hyderabadi cuisine is a perfect amalgamation of the typical Mughlai flavors with a blend of rich spices.Non-Vegetarian FoodThe cuisine of Hyderabad is famous for its non-vegetarian preparations. These dishes have a royal touch, prepared with exotic spices and seasoning. The various types of Biryanis are the major attraction of this cuisine. It is a preparation of rice and meat, having rich spicy flavor. Another popular non-vegetarian dish is 'Kababs', which is meat pieces or minced meat cooked in many different styles such as 'Boti Jhammi', 'Kalmi', 'Shikampur', 'Sheek', 'Lagan-ke-Kababs', 'Dum-ke-kababs'). 'Kormas' is yet another preparation which is either meat or vegetables cooked in rich with creamy gravy and 'Lukhmi', a pastry.The month of Ramzan is a special time, when a variety of exotic dishes are prepared. One of them is the 'Haleem', a pounded wheat and meat preparation. People who love home cooked food can taste Khichri, a rice and lentil preparation. Another specialty of this cuisine is 'Keema Methi' which is minced meat with fenugreek leaves.Then there is another dish called 'Nahari', which are lamb trotters. Apart form these dishes, 'Rumali Roti' which is bread as thin as a handkerchief and 'Chakna', a spicy dish of meat are also quite popular. During the festival day of Id-ul-Fitr, it is traditional to serve 'Sheer Korma', the delicious 'Kheer', made with 'Sevian', dried fruits and dates.Vegetarian FoodThe Hyderabadi cuisine also offers a lot of mouthwatering dishes for vegetarians. There is 'Bagara Baingan', a rich spicy preparation of brinjals and Mirch-ka-salan, a preparation of chillies in a creamy gravy. Apart form these; the 'Tomato Qoot' is an aromatic puree of tomato with flavorings and 'Shahi Dahi Vadas' which are lentil dumplings in Yoghurt sauce.Desserts: The cuisine of Hyderabad is equally famous for its desserts. There is a good range of sweet dishes available here; one of them is the 'Double-ka-Meetha', a bread and cashew nut pudding. Another popular sweet dish is the 'Qubani-ka-Meetha' which is a stewed apricot dessert. Then, the 'ande-ka-Piyosi' made with eggs, almonds and purified butter , 'Badam-ki-Jhab', a candy and 'Dil-e-Firdaus', a rich, milk-based sweet are the widely eaten desserts. Apart from these delectable desserts, one can also enjoy a wide variety of fruits like Mangoes, 'Anabshahi' grapes, custard apples, etc. After a wholesome Hyderabadi food, come to an end of your gastronomic journey with a 'Paan'.Many small hotels and restaurants around the Charminar area offer authentic Hyderabadi dishes. The Famous Chowki DinnerThe Chowki dinner of Andhra Pradesh is very famous. It is offered by the tourism department of the State. The typical Chowki dinner is served on a low table (Chowki) around which 8 people can sit. This is served in typical Nawabi style, where authentic Hyderabadi food is served course by course. Along with the exotic dinner, the majestic Deccan ambiance accompanied by traditional entertainment like Ghazals, add to the taste and enjoyment.

MENU IV
Portions: 50 nos.

Minapapappu Vada / Kobari Chutney
Kandhi Pappu/Neii
Ulluva Rasam
Gongura Pappu /Chapatti
Venkaya Kotttimeera Kaaramkoora
Bendakaya Pulusu
Dhondakaya Vepadu
Kodi Koora / Annam
Tamata Perugu Pacchadi
Avakaya /Appadam/Sandigal/Songal
Chitla Podi/Nuvulla Podi/Kandhi Pappu Podi
Badam Kheer

MINAPAPAPPU VADA / KOBARI CHUTNEY
Ingredients:

· Whole urad dal 1 ½ kg
· Raw rice ¼ kg
· Pepper corns crushed 100 gms
· Ginger very finely chopped 100 gms
· Green chillies very finely chopped 100 gms
· Onion finely chopped ½ kg
· Corriander & Curry leaves 1 big bunch each
· Salt to taste
· Oil for deep frying
Method:

· Soak whole black (washed) gram dal and raw rice for 5-6 hours.
· Strain the water from the dal and grind to a paste sprinkling little water and salt.
· Do not grind all the dal at once, use small portions to grind batch wise as its easier to grind into a soft paste. Add salt while grinding to a fluffy paste.
· Then add chopped onions, crushed peppercorns, finely chopped ginger, coriander leaves, curry leaves and green chillies to the batter and mix well.
· Take a deep frying vessel and add enough oil for deep frying and the oil should be really hot.
· Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet or banana leaf.
· Make a hole in the centre of the vada or gare so that it cooks evenly all over.
· Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour. Serve hot with kobari chutney.


KANDHI PAPPU

Ingredients
Red gram dal 1 ½ kg
Turmeric 30 gms
Oil 50 ml
Salt & ghee to taste

Method
· Boil dal, turmeric and oil together, mash it well and salt to taste and serve hot with steamed rice with generous amount of pure ghee and avakaya pickle.

ULLAVA RASAM

Ingredients:

Horsegram dal ½ kg
Tomatoes 1 kg
Corriander & Curry leaves 1 big bunch
Garlic 100 gms
Tamarind 100 gms
Turmeric 10 gms
Red chillies 50 gms
Corriander seeds 50 gms
Bengal gram dal 100 gms
Cumin seeds 50 gms
Peppercorns 50 gms
Tempering
Oil 100 ml
Mustard seeds 30 gms
Urad dal 30 gms
Red chillies 10 gms
Asafetida 5 gms

Method
· Boil the horsegram dal with little oil and turmeric
· Strain the water and keep the dal aside or use it for some other dish
· Meanwhile roast the red chillies, coriander seeds and bengal gram dal and make a coarse powder and keep it aside
· Mix the horsegram dal water, tamarind extract, mashed tomatoes, half of the crushed garlic, salt and boil for 15 minutes.
· Temper the rasam and add the roasted powder, crushed cumin seeds and peppercorns mixture, boil for 5 minutes and garnish with coriander leaves and curry leaves and cover with a tight lid

VENKAYA KOTTTIMEERA KAARAMKOORA.
Brinjal 2 kgGreen chillies 100 gmsCoriander leaves a big bunch
Small onions 250 gms
Ginger, garlic paste 50 gms (optional)
Tomatoes 250 gmsDry or Fresh Coconut 1 big no.Turmeric powder 10 gms
Oil 200 ml
Salt to taste
Method
· Cut brinjals into 4 sections taking off the stems into water.
· Heat oil in a pan,add the brinjal pieces, sauté and keep it aside.
· Next sauté ginger, garlic paste till brown, add onions and tomatoes and fry for 10 minutes till soft
· Grind together green chillies, coriander leaves, salt, turmeric powder and coconut
· Add this paste to the brinjals and the above masala along with a little water, cover and cook until soft.
· Garnish with a little coriander leaves.Serve hot with rice.


GONGURA PAPPU

Ingredients:

· Gongura leaves 10 bunches
· Red gram ½ kg
· Small onions ½ kg
· Tamarind juice (optional) 100 gms
· Turmeric powder 10 gms
· Garlic pods 100 gms
· Oil 200 ml
· Asafetida 10 gms
· Mustard seeds 15 gms
· Black gram 15 gms
· Cumin seeds 15 gms
· Red chillies (broken) 10 gms
· Curry leaves 1 small bunch

Method:
· Wash the dal, add turmeric, garlic pods, oil and pressure cook for 20 minutes and remove from the flame
· Heat oil in a pan and put all the ingredients of tempering. Fry them for a few seconds.
· Add sliced shallots, cooked dal with cooked and mashed gongura leaves (avoid blending in the blender – use wooden masher) into it along with salt and tamarind juice (optional), cook well for 20 minutes.
· Adjust the consistency as per the requirement
· Add fresh curry leaves and serve hot with steamed rice
Bendakaya Pulusu
Ingredients:
Lady’s finger 2 kg
Grated ginger 100 gms
Garlic cloves, crushed 100 gms
Red dried chillies 25 gms
Fenugreek seeds 25 gms
Oil 150 ml
Mustard seeds 30 gms
Cumin seeds 20 gms
Curry leaves 1 small bunch
Shallots (finely sliced) ½ kg
Turmeric 15 gms
Chilli powder 100 gms
Corriander powder 50 gms
Tamarind (extract juice) 100 gms
Grated jaggery 100 gms
Salt to taste
Method
· Soak the tamarind in 2 cups of warm water for 10 mts. Extract juice and keep aside.
· Heat oil in a skillet and when hot, add the mustard seeds and let them splutter, add cumin seeds, ginger, garlic, fenugreek seeds, red dried chillies and curry leaves.
· Toss them for a few seconds, add the onions and saute till brown, add turmeric. Now add the lady’s finger pieces and fry for two minutes and cover with lid and cook on medium heat.
· Add dhaniya powder, chilli powder and salt Add the tamarind juice and grated jaggery and cover with lid and cook on medium heat.
· Cook till the lady’s finger turns soft and the sauce thickens
DHONDAKAYA VEPADU

Ingredients

Dhondakaya 1 ½ kg
Onion ½ kg
Tomatoes ½ kg
Chilli powder 50 g
Corriander powder 50 g
Corriander leaves 1 bunch
Turmeric 10 g
Salt to taste
Tempering
Oil 100 ml
Mustard seeds 30 gms
Cumin seeds 20 gms
Curry leaves 1 small bunch

Method
· Cut the dhondakaya in lengthwise, slice the shallots and chop the tomatoes
· Heat oil in a kadai, temper and then add the shallots and tomatoes, sauté for few minutes, add the dhondakaya, turmeric, chilli and coriander powder and sprinkle some water and cook on a medium flame, till the vegetable is done and all the liquid has been absorbed
· Saute dry and garnish with curry and coriander leaves and serve hot with rice.
TOMATO PERUGU PACCHADI
Tomato 2 KgsOnion (big) 500 gmsGreen chillies 100 gmsCurd/Yoghurt 2 litresCurry leaves 1 bunchCoriander leaves 1 bunch
Oil 100 ml
Salt As required
TemperingOil 100 ml Mustard seeds 30 gmsFenugreek(Uluva) seeds 15 gmsAsafoetida(Kayam) 5 gms
Preparation Method
· Wash the tomatoes and cut them into small cubes.
· Chop the onion finely
· Heat oil in a vessel. Put all the ingredients of tempering in oil and fry them for 2 min
· Add onions and fry them till they become tender.
· Add tomatoes and fry them for 2 mins followed by green chillies and salt.
· Mix well and cover it with a lid. Cook till it becomes soft
· Remove from the flame and allow it to cool
· Pour yoghurt into the cooked tomato chutney and mix well
· Sprinkle the curry leaves and coriander leaves.Serve with hot rice.



MIRIYALA ANNAM (PEPPER FLAVOURED RICE)
Ingredients:Rice 2 kgGhee (clarified butter) 150 gmsCumin seeds 25 gmsMustard seeds 25 gmsPeppercorns 100 gmsSesame seeds 100 gmsCurry leaves (fresh leaves only) 1 bunchSalt to taste

Method:

· Dry roast the black pepper corns, sesame seeds and curry leaves in a pan for a few minutes on medium heat tossing them around till the flavors come out.
· Once the sesame seeds change color you can turn off the heat and make a coarse powder.
· Heat ghee in a pan and add the mustard seeds and let them pop.
· Add the cumin seeds and let them brown.
· Add the cooked rice and combine it with the tempering.
· Now add the ground spice powder and salt and combine the rice with it such that the spices coat the rice well. The full flavor of the pepper is obtained when freshly ground pepper corn which enhances the taste of the rice giving it a sharper, more lively flavor than the pre-ground pepper powder and also by adding it towards the end of the cooking process which further enhances its taste.Serve hot with any gravy curry or plain rasam, appadam (papad) and curds.

KODI KOORA

Ingredients:

· Chicken 8kg
· Green chillies 250 g
· Onions 2kg
· Tomatoes 1/2kg
· Ginger garlic paste 250g
· Green chillies 250 g
· Coconut 2 nos.
· Coriander leaves 2 big bunches
· Coriander powder 100g
· Turmeric powder 20g
· Garam masala powder 100g
· Poppy seed paste 50 g
· Cardamoms 20g
· Cloves 20g
· Cinnamon 20g
· Yoghurt 2l
· Oil 1/2kg


Method:

· Whisk yoghurt with ginger, garlic paste, green chilli paste, salt, turmeric powder and coriander leaves paste. Pour over chicken. Set aside for 3-4 hours.
· Heat oil, add bay leaves, cinnamon, cardamoms and cloves sauté, add onions and fry until colored.
· Add chicken with marinade and cook until liquid has been absorbed.
· Add chopped tomatoes, coriander powder, fry for few minutes, add the coconut and poppy seed paste and continue frying for 10 minutes.
· Sprinkle in garam masala, pour in water to cover and simmer until chicken is tender.
· Serve with hot rice or chapattis.

BADAM KHEER - ALMOND DESSERT (DRINK)
Ingredients:
· Almonds (Badam Pappu) ½ Kg
· Milk 5 Ltr
· Sugar 3 Kgs
· Crushed Green Cardamoms 20 Gms
· Saffron Soaked In Warm Milk 2 Gms
Method:

· Soak almonds in hot water for 15 minutes and peel the skin and grind the half the almonds to a paste by adding half a cup of water and the other half to a coarse paste.
· Bring the milk to a boil in a heavy bottomed vessel and then on low heat keep stirring once in while till the milk is reduced to 3/4th of its quantity. Add the sugar and almond paste. Ensure that you stir so that it doesn’t burn. Add the condensed milk (3 tins) if required.
· Add the powdered cardamom and stir well. Turn off heat.
· Soak saffron strands in some warm milk and stir it well and add it to the kheer.
· Garnish with silvered almonds and serve chilled.

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Menu 1 III Sem 2007 11.06.07 TN Cuisine

TAMIL NADU CUISINE

Tamil Nadu provides the visitor with a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most food in Tamil Nadu consists of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste.
Breakfast or Tiffin includes idly (steamed rice cakes), dosa (a pancake made from a batter of rice) and lentils crisp fried on a pan, vada (deep fried doughnuts made from a batter of lentils), pongal (a mish mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cumin seed), uppuma (cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils.)
There are several variations of the dishes mentioned above which are eaten with coconut chutney, sambar (seasoned lentil broth) and mulaga podi (a powdered mix of several dried lentils eaten with oil).
Lunch or meals consists of cooked rice served with an array of vegetable dishes, sambar, chutneys, Rasam (a hot broth made with tamarind juice and pepper) and curd (yogurt). For a non-vegetarian lunch, curries or dishes cooked with mutton, chicken or fish is included. The meal is incomplete without crisp pappads or appalam.
Chettinad cuisine is a specialty in Tamil Nadu and will be a delight for those who like hot and spicy non-vegetarian food. This type of food has several variations of fish, mutton, and chicken dishes of which the Chettinad Pepper Chicken is a specialty. The Tamil style of Mughlai food can be savoured in the Biryanis and paya. The latter is a kind of spiced trotter’s broth and is eaten with either parathas or appam. Tamil Nadu, especially Chennai, is famous for its filter coffee as most Tamils have a subtle contempt for instant coffee.
The making of filter coffee is almost a ritual, for the coffee beans have to be first roasted and then ground. The powder is put into a filter set and boiling hot water is added to prepare the decoction and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The final drink is poured from one container to another in rapid succession to make the ideal frothy cup of filter coffee. The last process makes one wonder whether the brew could be bought by the yard.
The Ingredients and The Cuisine Tamil Nadu has a wide range of vegetarian and non-vegetarian delicacies to offer. The food here gets its flavor from a host of spices and condiments used in Tamil Nadu. Coconut, tamarind and asafetida are a must for almost all vegetarian recipes. Garam masala is avoided in Tamil cuisine. In Tamil Nadu Coconut oil is normally used as the medium of cooking. Chutneys and mixed spice are served in the lunch and enhance the taste of the meal. In Tamil Nadu, a typical meal consists of rice (mostly steamed), lentils, grains and vegetables. Chettinad cuisine of Tamil Nadu is particularly famous all over the country. This cuisine is hot and spicy and provides delectable variety in mutton, chicken and fish dishes. Chettinad Pepper Chicken is one of the most famous dishes in Tamil Nadu. The Tamil style of Mughlai food can be tasted in the Biryanis and Paya. Paya is a type of spiced trotter’s broth and is eaten with either Parathas or Appam. Delectable Tamil MealsIn Tamil Nadu cuisine, breakfast or Tiffin includes idly (steamed rice cakes), dosa (a pancake made from a batter of rice) and lentils crisp fried on a pan, vada (deep fried doughnuts made from a batter of lentils), pongal (a mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cumin seed), uppuma (cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils). Most of the dishes in Tamil Nadu are eaten with coconut chutney, sambar (seasoned lentil broth) and mulaga podi (a powdered mix of several dried lentils eaten with oil). The Tamil Lunch or meals consists of cooked rice served with different kinds of vegetable dishes, Sambar, chutneys, Rasam (a hot broth made with tamarind juice and pepper) and curd(yogurt). The non-vegetarian lunch includes curries or dishes cooked with mutton, chicken or fish. Tamil meals are incomplete without crisp Pappads or Appalam. Refreshing Tamil DrinksTamil Nadu, especially Chennai, is famous for its filter coffee. Most Tamils have a subtle disliking for instant coffee; therefore filter coffee is more popular. The preparation of filter coffee is almost like a daily chore, the coffee beans have to be first roasted and then ground. The coffee powder is then put into a filter set and hot boiled water is added to prepare the boiling and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The drink thus prepared is then poured from one container to another in rapid succession to make the perfect frothy cup of filter coffee. An exotic drink that refreshes you and the taste that lingers.Treat Your Taste Buds The cuisine of Tamil Nadu is counted among the popular cuisines in India. It is enjoyed by the people of the country and equally relished by the foreigners coming to India. Dishes like Idli, Dosa, Sambar and Rasam are the most exotic dishes among the south Indian cuisine. The south Indian platter or Thali is also very popular, comprising various vegetables, along with dominant coconut flavor. Another highlight of south Indian cuisine is, Pongal, a sweet dish prepared during the harvest festival 'Pongal'. Every visitor coming to India makes sure that he does not miss tasting this mouth watering cuisine. So, just look for restaurant that serves south Indian cuisine and taste some of the recipes and drinks from Tamil Nadu, after which you won’t be able to resist tasting other delicious dishes of this state also.

MENU

Masala Vada / Coconut Chutney
Drumstick Sambar
Tomato rasam
Keerai Masiyal
Uralaikhizhangu Varuval
Cabbage Poriyal
Vengaya Pacchadi
Chettinad Chicken / Steamed Rice
Pappad/Pickle
Pal Payasam


MASALA VADA:

Ingredients:
· Onion, finely chopped
· 4 Green Chilies
· Chopped coriander
· Curry leaves few
· 15 gms somph powder
1 tsp Ginger-Garlic paste
1tsp Garam masala powder
Oil for deep fry

Method:
Clean, wash and soak dhal for at least 2 hours.
Grind it to a coarse paste.
To this add onions, green chilies, ginger-garlic paste, chopped coriander leaves, curry leaves, crushed somph, salt and garam masala. Mix well.
Add salt.
Shape into Wada on plastic wrap and fry in the oil till golden brown.

COCONUT CHUTNEY
Ingredients:
· 1 cup shredded fresh coconut
· 1/3 cup gram dal
· 4-5 green chillies
· 1 tsp. salt
· 1/4 tsp. Chopped garlic and 2 shallots
For tempering:
· 1 tsp oil
· ¼ tsp mustard seeds
· ¼ tsp split black gram dal (washed)
· 4-5 curry leaves finely chopped
· 1 pinch asafetida
Method:
· Grind all the ingredients (except those for seasoning) together.
· Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.
· Stone ground chutneys will always give a better flavour and texture.
· Grind till coarse
· Heat oil and add the tempering ingredients. Pour hot oil over the chutney. Mix gently.
· Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.
DRUMSTICK SAMBAR

Ingredients:

1 cup tur dal
1/2 tsp. turmeric powder
1 tsp. oil
5 drumsticks, cut into 3-inch pieces
1-2 tsp. tamarind juice
2 tbsp. grated, coconut
100 gms sambar onions
150 gms country tomatoes
1-1/2 tbsp Sambar Powder
1 long spring curry leaves
Salt to taste

For Tempering:
2 tsp. oil
1/2 tsp mustard seeds
2gms cumin seeds, fenugreek seeds and black gram dal split each
2gms asafoetida
2 nos broken red chillies
Few curry leaves

Method:

Cook toor dal in a pressure cooker with water, turmeric, oil and keep aside.
Grind sambar powder, coconut and little water to a fine paste.
Put drumsticks, water into a pan and bring to the boil until tender.
Add onions, cut tomatoes and cook for 5-8 minutes.
Now add salt, ground paste, tamarind, cooked dal and curry leaves.
Bring it to the boil. (If necessary add little water)
Simmer for 10-15 minutes until the sambar thickens. Remove from the heat.
Heat the oil in a pan, add the tempering into the sambar and boil for five minutes.
Serve hot with rice.



Tomato Rasam
Ingredients
Ripe tomatoes - 4Whole pepper - 10Jeera - 2 tspsGarlic flakes - 3Chopped Coriander leaves - 2 tspsSaltOil - 1 tspsCurry leaves - 5Rasam powder - 1tsp (optional)Jaggery - 1 tsp (optional)

Method

1. Blanch tomatoes in hot water, take out the skin and mash or grind the pulp.2. Add required amount of water (700ml) to the pulp, salt, rasam powder and jaggery (optional)3. Powder Pepper, jeera, garlic coarsely.4. For tempering, heat oil, add mustard seeds, curry leaves, once they crackle add powdered pepper, jeera, garlic. Fry little and add it to the tomato rasam.5. Boil well for 5-10 minutes, add fresh curry leaves and corriander leaves.6. Server hot with rice or even drink as a soup
Tips: You can add 1/2 cup boiled toor dal water to the rasam

Keerai Masiyal

Amaranth Leaves (Mulai Keerai) - 2 bunchesGreen gram dal - 1 tbspOnions - 3Urad dal - 4 tspMustard - 2 tspRed Chillies - 5 or 6 (or to taste)Asafoetida - 1/2 tsp (or to taste)Til Oil - 1 tspSalt - to tasteSugar - a pinch

Method:

Wash the Amaranth leaves, seperate the leaves from the stalk and chop the leaves finely. Finely chop the onions also. Cook the chopped Amaranth leaves, onions and green gram dal with just enough water and a pinch of sugar for about 5 minutes. Then add required salt and asafoetida and continue cooking till it becomes soft. Keep stirring the mixture as it cooks and keep adding a little water if it seems to dry up. The greens should not become dry as this dish should be in a semi-solid state. Mash the cooked Amaranth leaves (do not grind it, just mash with a masher or with the back of a round ladle). Heat oil in a kadai, splatter the mustard, simmer the stove and then add the urad dal and fry till it starts becoming red, then add the red chillies and fry for around 10 seconds. Top the mashed mixture with the seasoning and serve hot. Mix in the seasoning just before serving, so that it will remain crispy. This tastes best when served with rice and dal. It can also be served with roti.

Tips:
This is a traditional South Indian recipe and is very healthy because it needs very little oil. A pinch of sugar is added while cooking the leaves in order to retain the fresh green colour.
Mashed tur dal and grated or ground coconut can be added for taste and quantity.Do not add too much water while cooking the Amaranth leaves as draining the water later will lead to a loss of nutrients. Just add enough water to cover the greens and to maintain a semi-solid state


Cabbage Poriyal:
Ingredients:
lb or ¼ kg Cabbage
1 whole onion small size Onion
2 green chillies
½ teaspoon Mustard seeds
5 Curry Leaves
1/2 teaspoon Urad Dhal
50 gm Grated Coconut
¼ teaspoon Turmeric powder
1/2 teaspoon or as required
2 gm asafoetida
3 teaspoons Oil

Method:

Wash and shred the cabbage leaves.
Finely cut the onion.
.Chop the green chillies finely.
Heat 3 teaspoons of oil in a tawa.
Add the mustard seeds, urad dhal, chopped green chillies and curry leaves in that order and allow them to splutter.
Add the onions and sauté well.
Now add the cabbage shreds, turmeric powder and salt and cook gently for 5 minutes.
After 2 minutes, add the grated coconut and turn over.
Transfer to a serving dish and serve hot.

Uralai kizhangu fry
Ingredients
Potatoes - 2 medium sizeOnion - 2 medium sizeRed chillie powder – 15 gms nos (according to how spicy you want it)Curry leaves - 1 stripTurmeric powder - 1/2 tspMustard seeds - 1 tspSalt To tasteOil - 2 tbspCorriander leaves
Method
· Boil the potatoes and cook it for 10 minutes
Meanwhile chop the onions, green chillies, and ginger.
Heat the oil in a pan on the stove and crackle some mustard seeds.
Add the chopped onions, chillie powder, turmeric powder and curry leaves to it.
Saute for 5 minutes in high flame.
Meanwhile peel the cooked potato and cut into medium sized cubes.
Once the onion is cooked add the potato, salt and chillie powder and little water and fry till golden brown and dry and serve hot with chopped coriander leaves.

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(Onion) Vengaya Pachadi
Ingredients :1 onion, finely chopped2 cups yogurtChopped coriander leaves 2 green chillies, finely chopped½ tsp salt¼ tsp mustard seeds½ tsp cooking oil
Method :Mix onion, green chilles, salt, coriander leaves and yogurt together.Temper mustard seeds in little oil and add it to above
CHETTINAD CHICKEN
Ingredients:
1 kg chicken (you can use a whole chicken cut into bits or leg or breast pieces)
2 large onions sliced fine
2 tomatoes chopped fine
2 tsp ginger paste
2 tsp garlic paste
10-15 curry leaves
1 tsp chilli powder (optional)
1 star anise
2 tsp lime juice
Salt to taste
1 tbsp poppy seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp aniseed/fennel seeds
3 dry red chillies
1" piece of cinnamon
2 cardamom pods
3 cloves
1/2 cup grated coconut
2-3 tbsp vegetable/sunflower/canola oil or ghee
Chopped coriander leaves to garnish

Method:
Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow it to cool.
Grind the mixture into a coarse powder in a clean, dry coffee grinder.
Mix the ginger and garlic pastes with this powder and keep aside.
In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
Add the spice paste and star anise and fry for another 2-3 minutes.
Add the tomatoes and chilli powder and stir well to mix all the ingredients.
Add the chicken, cover and simmer till it is tender.
When the chicken is done add lime juice, mix well and turn off the flame.
Garnish with coriander leaves and serve.

Pal Payasam

Ingredients:1 litre milk1 cup broken rice1/2 cup sugar1/4 tsp. cardamom powder1/2 cup condensed milk15-20 raisins
Method:
1. Cook the rice
2. Add milk, condensed milk and sugar to rice
3. Mix well
4. Let is boil till payasam thickens
5. Add cardamom powder and raisins
6. Stir the payasam
7. Serve hot or cold
Makes: 4 servingsSheflife: Best fresh

PASIPARUPPU PAYASAM

Ingredients:

1 cup moong dal ( slightly roasted)
1 spoon gram dal
1 cup powdered jaggery
· 15 no’s Cashews & Raisins
· 5 gms cardamom powder
5tsp melted butter / Ghee
500ml milk
A few toasted coconut pieces

Method:

· Fry the cashews and raisins in melted butter until it becomes golden brown and keep it aside.
· Roast and cook moong dal and gram dal together in a vessel until it becomes soft.
· Add powdered jaggery to 1/2 cup boiling water until it dissolves and mix it with cooked dal.
· Heat this mixture in a thick bottomed vessel, add 500ml of milk and simmer for 10 minutes.
· At the end, add the grounded cardamom and fried cashews and raisins and serve it hot.
· Garnish with toasted coconut pieces.