Coconut Chutney

• Grated coconut......... 1cup
• Green chili...................5
• Tamarind.....................1/2tsp
• Asafoetida.................... a pinch
• Dalia /Porikadalai........ 1tsp
• Curry leaves................. few
• Salt to taste
  

Method

• Grind all together in a blender coarsely.
  
• Heat a pan with oil add mustard seeds and curry leaves.
• When it splutters add to the chutney.

Gotsu(Kathrikai/Egg plant Gotsu)

Ingredients

• Eggplant( big )……………......... 1
• Big Onion(chopped)………….....1
• Tamarind Extract (lemon size ) …..1cup
• 6 hot green chillies, slit and cut into pieces
• Mustard Seeds………………….1 tsp
• Chana Dhal……………………..1 tsp
• Urad Dhal………………………1 tsp
• Red Chilies……………………  2
• Curry Leaves…………………..few
• Hing……………………………1/2 tsp
• Sambar Powder………………  2 tsp
• Jaggery Powder........................... 2 tsp
• Salt to Taste

Gotsu

Method

• Keep the brinjal on the gas stove and burn it. .
• ( Apply little oil on the Kathirikkai 
• Turn the sides and make it burn. 
• Cool it and peel the skin. Eggplant/brinjal and bake them in the oven at 250 degrees for 30 minutes..
• Mash the eggplant into pieces.
• Heat a pan with oil add mustard seeds chillies, urad dhal and chana dhal.
• When the mustard seeds crackle add onions and fry.
• Then add tamarind water, mashed eggplant, turmeric powder, hing, jaggery powder, sambar powder and salt. Let it boil for 5 minutes. Add curry leaves 
• Eat this gotsu with ven pongal.
• Heat a pan with oil add mustard seeds, urad dhal, chana dhal, chillies and hing.
• Add the onion and fry well. 
• Pour the tamarind extract, turmeric powder, sambar powder, curry leaves ,salt, the mashed eggplant, jaggery  mix well, and boil for 5 more minutes.
• Tomatoes(more) can be substituted instead of the eggplant for a tomato- onion gotsu. 
• Add more chillies.This gotsu can be eaten with rice and pappad.
• It can be the side dish for Pongal and idli.

Moru Kozhambu(Morukuttaan)

Moru kozhambu(Morukuttaan) Very easy to prepare and goes well with sevai, idli, dosa and rice

Mor Kozhambu

 Ingredients

• Grated Coconut…. .....1cup
• Green Chili………......2
• Red Chili………….....2
• Cumin Seeds.............. 1tsp
• Mustard Seeds…….. 1tsp
• Curry Leaves...............few
• Methi Seeds................1 tsp
• Butter Milk……........ 3cups

Method

• Grind the coconut, chillies, cumin seeds into smooth paste. 
• Add this paste to the butter milk. Heat a pan with oil. 
• Add mustard seeds , methi seeds and 1 red chili .
• When the mustard seeds crackle, add curry leaves, butter milk and salt.
• Only heat the kozhambu – do not boil.
• Serve with coconut sevai/lemon sevai/ rice.

Badam/Kaju/Walnut Burfi( My 100th recipe)

This is my 100th recipe. So I want to write a sweet recipe even though I have a sweet recipe blog www.thithippu.blogspot.com.

Badam,Kaju,Walnut Burfi (Almond,Cashew nut,Walnut Burfi)

This is very easy to prepare.

Ingredients

• Badam...............................1/2cup
• Cashew nuts......................1/2 cup
• Walnuts.............................1/2 cup
• Sugar................................1and1/2 cup
• Cardamom Powder...........1/2tsp

Method

Badam Burfi

• Powder coarsely  all the nuts in food processor.
• Roast the mixture in low flame for about 5 to 8 minutes.
• Remove and keep it in a bowl. 
• Heat a pan with 1/2 cup water add the sugar and make one thread syrup.(about 8to 10 min)
• Add the hot syrup into the bowl with cardamom powder and mix well till it becomes soft. 
• Spread it  into a greased plate and cut into pieces.

Mathan Pulp Thogayal (Yellow Pumpkin Pulp Chutney

This is unique and healthy chutney. My mother used to make this chutney. Pumpkin seeds are very good for health.

Ingredients

• Mathan pulp.......................... 1cup
• Red Chilies.............................6
• Urad Dhal...............................2tsp
• Chanadahal.............................2tsp
• Asafoetida..............................1tsp
• Tamarind.paste.......................1tsp
• Mustard seeds.........................1tsp
• Salt to Taste

Method

• Remove the skin of the Mathan(yellow pumpkin) and take only inside pulp with seeds.
• Fry the chilies, dhal till it becomes golden
• Then add the pulp and fry 5more minutes then grind with tamarind,salt,asafoetida into coarse paste.
• Heat a pan with 1tsp oil add mustard seeds and when it splutters add to the chutney
• It is very tasty chutney and serve with hot rice.

Date and Peanut Ladu

Date and Peanut Ladu

Ingredients

• Dates....................................1cup
• Peanuts.................................1cup
• Sesame Seeds........................1cup
• Jaggery..................................1/2 cup
• Dry Ginger Powder................1tsp
• Ghee......................................2tbsp
• Dry Coconut Powder.............1/2 cup

Method

• Powder the peanuts. Chop the dates and fry them in ghee till it becomes soft.
• Add jaggery into the mixture and stir continuously.
• Add peanut powder and sesame seeds. 
• Mix well. When it becomes thick, remove it in a plate to cool down.
• Apply ghee on your hands  and make small ladus. 
• Roll them in dry coconut powder

Bisibele Bath

Ingredients

• Rice…………...................................1cup
• Tur Dhal……….................................1cup
• Vegetables(cut)Carrot,potato 
• beans and peas…….......................... 2cups
• Turmeric powder……………………½ tsp
• Green Chilies………………………..3
• Tamarind Juice……………………½ cup
• Cashew nuts………………………..6
• Curry leaves………………………..few
• Asafotida…………………………1tsp
• Chopped Coriander leaves…
• Ghee…………………………….2tbsp
• Salt to taste

For the paste

• Dhania……………….2tbsp
• Methi seeds………………1tsp
• Chana Dhal……………..2tsp
• Urad Dhal………………2tsp
• Red Chili…………………6
• Cloves……………………3
• Cinnamon……………small piece

Method

• Fry the above spices and grind into paste
• Pressure cook the dhal. Heat a pan with oil add all the vegetables and fry them. 
• Add turmeric, salt, asafoetida and masala. 
• Now add the rice, tamarind juice, cooked dhal and 4cups of water. 
• Let cook in slow flame. If needed add some more water. 
• When the rice becomes soft add roasted cashews, curry leaves and coriander leaves.. 
• Mix well and serve hot with pappads.

Ginger Chutney(Inchi Thogayal)

Ginger chutney. Inchi Thogayal (Adarak Chutney)

Inchi Thogayal (Ginger Chutney)

Ingredients

• Ginger………………2” long
• Tamarind…………....small ball size
• Urad Dhal…………..2tsp
• Chana Dhal…………2tsp
• Dhaniya…………….2tbsp
• Mustard Seeds…… 1tsp
• Cumin Seeds………1tsp
• Curry Leaves………few
• Jaggery…………….2tbsp
• Red Chili…………..6,
• Salt to Taste

Method

• Wash and clean the ginger and chop into pieces
  
• Heat a pan with oil add cumin seeds, chana dhal, urad dhal, dhania and red chili and fry them till the dhals change into golden.
  
• Grind all the ingredients with ginger, jaggery , tamarind and salt.. Add little water if needed.
  
• Heat a pan with oil add mustard seed and curry leaves. When the mustard splutters add to the chutney.
  
• Serve with idli/dosa/upma/rice.

Cabbage Kofta

• Shredded Cabbage................2cups
• Besan....................................1cup
• Cumin Seeds.........................1/2tsp
• Ginger...................................1tsp
• Green Chili............................2tsp
• Coriander Leaves...................few
• Salt to taste

Gravy

• Tomatoes...............................2
• Asfoetida...............................1tsp
• Ginger....................................1/2 inch
• Green Chili.............................1
• Turmeric Powder....................1/2tsp
• Chili Powder..........................1tsp
• Chopped Coriander leaves.....3 tbsp
• Coriander Powder................1tsp
• Chick Peas. flour..................1tsp
• Yogurt..................................2tsp...

Method

• Mix all the ingredients for kofta and make a dough to fry.
• Heat a pan with oil and  drop small ball of dough into the hot oil .
• Fry the koftas.till they become golden brown..
• Make a tomato puree with ginger and green chili 
• Heat a pan with oil add cumin seeds, When it fried add besan,  for 2minutes.
• Add the tomato puree,turmeric powder,chili powder,coriander powder and asfoetida. Cook at medium flame until the tomato mixture starts leaving the oil.
• Add yogurt,water and salt and cook for 3 minutes then add the koftas.Let it in simmer for about 5 minutes
• Add coriander leaves.
• Same way you can make this kofta with lauki

Carrot Chutney

Prepare Time.......5 min
Serve.....................5

This chutney is very tasty and goes with chapati/rice/dosa and idli.

Carrot Chutney

Ingredients

• Carrot...........................3
• Red Chili........................5
• Urad Dhal......................3tsp
• Asafotida.....................1tsp
• Ginger............................small piece
• Garlic (Optional)............2
• Grated Coconut.............3tbsp
• Coriander Leaves...........few
• Mustard seeds..............1tsp
• Curry leaves..................few
• Tamarind......................1"small ball size
• Salt to Taste

Method

• Heat a pan with oil add urad dhal, chili, tamarind, ginger and garlic. 
• When the dhal become red, add the chopped carrots and fry. 
• The raw smell should go.Grind all together with coconut, salt , asafoetida and coriander leaves. 
• Grind into coarse paste.. Heat a pan with little oil add mustard seeds and curry leaves. 
• When it splutters add to the chutney.