Coconut Chutney

INGREDIENTS:
Coconut - 8 slices
Fried Gram or Odacha Kadalai - 4 spoons
Green Chilly - 2
Ginger - Half inch
Garlic - 2 Cloves
Small onion - 3 nos.
Coriander and Curry leaf
Salt to taste

To Garish:
Oil, Mustard, Urud Dhall, Curry leaf, Coriander

METHOD:
     Grind all the items in "Ingredients" by pouring some water. Pour the mixture in a vessel. Keep a frying pan, pour some oil and put garnish item and allow it to fry for a while. Then pot the items into chutney to add more flavour.

Vaazhaikai or Raw Banana Poriyal

INGREDIENTS:
Raw Banana - 2 Nos.
Urud Dhall - 1 or 2 spoons
Chopped Green chilly - 2
Coriander and Curry leaf
Mustard
Grated Coconut - Few
Chilly powder - 1/2 spoon
Turmeric powder - a Pinch
Ginger 1 inch
Garlic - 2 03 3 Cloves
Oil and Salt to taste

METHOD:
    Cut raw banana into small pieces, boil it in cooker or vessel along with chilly powder, Turmeric powder, water and salt. Filter the extra water content and keep aside.
Keep pan and pour oil and add mustard, allow it to splutter. Add Urud dhall, chopped green chilly, smashed ginger and garlic, curry leaf and coriander. Allow it to fry for a while. Then add boiled raw banana, mix it with fried items by pouring some oil. Add grated coconut at the final stage, to add additional flavor to the poriyal.

Instant Tomato Chutney

INGREDIENTS:
Ripen Tomato - 3
Chilly powder - 1 1/2 spoon
Mustard
Ginger Garlic Paste - 1/2 spoon
Sesame Oil and Salt to taste
Curry leaf

METHODS:
    Grind tomatoes. Keep pan and pour oil. Add mustard allow it to splutter. Add curry leaves and ginger garlic paste, fry it until the raw smell goes off. Pour grinded tomato into the pan, add 1 and half a spoon of chilly powder. Mix it well. Add salt to taste, allow it to boil for 5 mins to evaporate the raw smell of chilly powder.
Now the tasty and instant tomato chutney READY !!!

Cabbage Kootu - I

INGREDIENTS:
Cabbage - 1/4 kg
Bengal Gram or Kadalai paruppu - 4 to 5 spoons
Coconut - 4 to 5 pieces
Cumin Seeds - 1/2 spoon
Green chilly - 2 or 3
Chopped Onion - 1
Chopped Tomato - 1
Mustard
Coriander and Curry Leaf
Oil and Salt to taste



METHOD:
    Boil cabbage in cooker along with Bengal gram and salt for 5 to 7 mins. Keep pan, pour 2 spoons of oil, add mustard and allow it to splutter. Fry chopped onion, tomato, curry leaf and coriander. Meantime, grind the items coconut, cumin seeds and green chilly finely. Pour the grinded item into the pan, allow it to boil until the raw smell of chilly and cumin seed evaporates. Add boiled cabbage into the mixture along with salt as per the taste.

Snake Gourd or Podalangai with Fried Gram Poriyal

INGREDIENTS:
Snake Gourd / Podalangai - 1/2 kg
Chopped Onion - 2
Green Chilly - 2 or 3
Coriander and Curry Leaf
Fried Gram or Odacha Kadalai powder- 5 spoon
Mustard
Oil & Salt


METHOD:
    Cut Snake gourd into small cubes and pressure it with salt in cooker for 3 mins. Keep pan pour 2 or 3 spoons of oil and add few mustard, allow it to splutter. Put chopped onion, curry leaves, coriander and chopped green chillies, allow it to fry nicely. Then add Snake gourd to the pan. Allow it to mix with fried items. Add Fried gram powder and fry the snake gourd along with fried gram powder until it reaches the crispy consistency. To make it crispy pour some oil.

Masala Vadai or Kaara Vadai

Sending this to Srivalli's SNACKS MELA

INGREDIENTS:
Kadalai Parupu or Bengal Gram - 2 Tumblers Red/Green chilly - 4 to 5 Fennel Seeds - 2 spoon Coriander/Curry leaf - 1 Handful Asafoetida powder or Hing - Small pinch Ginger - 1" Garlic - 5 Cloves salt - To taste Oil - Deep Fry

METHOD:
    Soak Bengal gram for 3 hours in water. After 3 hours drain the water completely to avoid the oil absorption. Grind the above ingredients except Coriander/Curry Leaf and Fennel Seeds. Content should be grinded partially to enable the crispy taste. Once grinded, mix coriander/curry leaf and Fennel seeds and make the mixture into lemon sized balls. Take each ball and press it to get a vadai shape and make a deep fry.

Paal Kolukattai

INGREDIANTS:
Rice Flour - 1 or 2 small Tumbler
Milk - 1 liter
Cardamom - 2
Grated coconut
Sugar - To taste



PREPARTION OF KOLUKATTAI:
    Steam the Rice flour in an idly pan for 10 to 15 mins. Take a pan and replace the flour into it and stir gently by sprinkling hot water. It should come to a thick consistency and allow it to cool for a while. Make the flour into a small balls and keep it aside.



    Boil 1 liter milk nearly for 25 mins till it reach 1/2 liter by adding sugar as per ur taste. Put the prepared flour balls into the milk along with cardamom powder and grated coconut. Mix all the ingredients gently to avoid the breakage of flour balls and Serve with hot.