Andhra Style Idli Podi(Spicy Version)

INGREDIENTS: Yields around 200 to 250grams of podi

1. Coriander Seeds - 1/2 cup
2. Black Gram Dhal - 2.5 Tablespoons 
3. Bengal Gram Dhal - 1 tablespoon
4. Cumin Seeds - 1.5 teaspoon
5. Dry red chillies - 5 or 6 or more according to your spiciness.
6. Garlic pods - 4 to 5
7. Curry Leaves - 1/2 cup 
8. Tamarind - 1/2 lemon sized ball.
9. Asafoetida cube - 1/2 inch
10. Oil - To fry these.
11. Salt - To taste.

METHOD:

1. Add  a small drop of oil and roast all ingredients separately. Grind them together and store them in airtight container ! 
2. You can have this along with hot white rice or as a side dish for idlies/dosa/curd rice.

Kalyana Rasam

INGREDIENTS:  Serves 4 to 5

1. Tomato - 1
2. Toor Dal-Cooked - 2 tablespoon
3. Ghee - For tempering
4. Mustard seeds - 1/4 teaspoon
5. Turmeric powder - 1/4 teaspoon
6. Asafoetida - 1 small cube or 1/4 teaspoon
7. Coriander leaves - For seasoning
8. Tamarind - 1 small ball(Roughly half size of a lemon)

 TO ROAST AND GRIND:

1. Toor Dhal - 1 tablespoon
2. Black pepper - 1 teaspoon
3. Cumin seeds - 1 teaspoon
4. Curry leaves - one sprig
5. Red Chillies - 2 or 3 

METHOD:

1. Chop the 1/4 th tomatoes finely and keep them aside. Reserve the other 3/4th portion to grind with the roasted items.
2. Roast the ingredients under the “TO ROAST AND GRIND” table with 1/4 tsp of ghee.
3. Allow it to cool along with the 3/4 tomato and grind it into a fine paste by adding little water.
4.  Extract tamarind water and add turmeric powder, asafoetida and salt to this.
5. Add the ground paste to the tamarind water.Allow this to boil in a low flame for 8-10 minutes.
6. Meanwhile cook the toordal and add 1 to 1 and 1/2 cups of water to the dal and add this to the tamarind-tomato mixture.
7. When it comes to a froth switch off the flame and garnish with curry leaves and coriander leaves.
8. Temper the mustard seeds in ghee and add coriander leaves,finely cut tomatoes to the rasam and serve hot!You can add few cumin seeds and pepper seeds during tempering and add along with the mustard seeds.

Panakam/Panagam - Jaggery based energy drink

INGREDIENTS:

1. Water - 1 litre
2. Jaggery - 125 grams
3. Cardomom powder - 1/2 teaspoon
4. Dry Ginger (Sukku) powder - 1/2 teaspoon
5. Lemon/Lime juice - 1/2 teaspoon

METHOD:

1. Powder the jaggery /Take a bowl add all the ingredients. and mix well.
2. You can taste and add more jaggery if needed.
3. Finally filter and Serve ! 

NOTE: Jaggery is very rich in iron and is not fattening. All the ingredients are known for its medicinal properties and this provides a great shot of energy.Can be given to all ages. It is time to go back to our ancestors recipes:) to save our health:)

Coconut - Coriander leaves Chutney

INGREDIENTS: Serves 3 to 4

1. Coconut - 1/2 coconut shredded
2. Salt - To taste
3. Mustard seeds,urad dhal - for seasoning
4. Oil - 1 teaspoon for seasoning.
5. Coriander leaves - handful 
6. Pottu kadalai/Fried gram - 1 tablespoon
7. Green chillies - 2 medium sized(increase if you want spicy version)
8. Ginger - 1 inch piece peeled.
9. Tamarind(Optional) - peanut sized piece.

METHOD:

1. Grind the coconut,salt,coriander leaves,fried gram,green chillies,ginger,tamarind together using water.
2. Take a pan, add the oil ,and allow the mustard seeds to splutter and then add the urad dhal.Add this to the ground chutney and serve.
3. This goes best with any upma/dosa/idli varieties.

Lemon Rice

INGREDIENTS: Serves 3 to 4

1. Lemon - 1 
2. Peanuts - handful for seasoning.
3. Oil - 3 to 4 spoons for seasoning.
4. Mustard seeds - 1 teaspoon for seasoning.
5. Urad dhal - 2 teaspoons for seasoning.
6. Chana dhal - 2 teaspoons for seasoning.
7. Curry leaves -  for seasoning
8. Coriander leaves - for seasoning
9. Asafoetida powder  - 1/4 teaspoon
10. Turmeric powder - 1/4 teaspoon
11. Rice - 250 grams
12. Salt - As per taste

METHOD:

1. Wash the rice, and add 2.5 times of water(625ml) and cook in pressure cooker. Allow the rice to cool after cooking.
2. Take a pan, add the oil and add the items in the following order. Allow the mustard seeds to splutter.Add the peanuts,urad dhal,channa dhal,asafoetida powder,turmeric powder and curry leaves.
3. Remove from flame and add this to the cooked rice.Squeeze lemon and add salt to taste.Mix well and add the coriander leaves. Taste and add more salt or lemon if needed.

Kothamalli(Coriander) Rice with Mix Veg Raitha

INGREDIENTS:(Serves 3 to 4 )

1. Coriander leaves - 1 big bunch
2. Salt - to taste
3. Mustard seeds,cashews,urad dhal,bengal gram dhal - each one spoon for seasoning.
4. Cloves - 2 or 3 pieces
5. Cardomom - 1 piece
6. Ghee or Oil - 3 teaspoons
7. Onion - finely cut - 2 big sized
8. Ginger - 1 inch piece
9. Coconut - 1/4  of a coconut shredded
10. Green chillies - 4 or 5 big pieces
11. Rice - 250grams
12. Potato - 2 medium sized(Optional)

METHOD:

1. Wash the rice ,add 2.5 times of water(750ml) of water and cook in pressure cooker or rice cooker.Keep aside.
2. Remove the leaves from the bunch.Take the chillies,ginger,coconut and grind along with coriander leaves .You can add water when grinding if needed.
3. Take a deep bottomed vessel, add oil or ghee. Once its hot, add the mustard seeds and allow it to splutter. Add cashews,urad dhal,bengal gram,cardomom,cloves and the onions.
4. Once the onions get fried, add the potatoes and allow it to mix for 5 minutes.
5. Add the finely ground paste now.Allow this mixture to get cooked well for the raw smell to go.Add salt and check for it .
6. Once the raw smell leaves the mixture,add the cooked rice ,mix well and serve.

Kandathippili Rasam

INGREDIENTS: Serves 3 to 4

1. Tamarind - gooseberry sized ball
2. Curry leaves - for seasoning
3. Mustard seeds - for seasoning.
4. Red chillies - for seasoning
5. Jeera seeds - 1 teaspoon
6. Turmeric powder - 1/4 teaspoon
7. Asafoetida powder or cube - 1/4 teaspoon powder / small cube.
8. Salt  - As per taste.
9. Garlic - 5 to 6 pods finely cut(Optional)

TO DRY ROAST AND GRIND: You can store this for up to 3 months.

1. Kandanthippili - 2 pieces each of about 1 inch
2. Toor dhal - 2 tablespoons
3. Coriander seeds(Dhaniya) - 2 tablespoons
4. Jeera seeds - 3 teaspoons
5. Whole black pepper - 2 teaspoons
6. Red chillies - 2 or 3 pieces.

METHOD:

1.  Extract the tamarind water . Add salt, asafoetida cube or powder,garlic pods finely cut,turmeric powder and keep in the stove.
2. Dry roast the ingredients and grind to powder and keep in airtight container.
3. Take a pan to season the items given for seasoning. Add 2 teaspoons ghee, and allow the mustard seeds to splutter. Once they splutter, add the red chillies,curry leaves,jeera seeds and keep aside.
4. After the mixture gets boiled add the powder. This mixture can take 1 tablespoon of powder.Taste it and add more powder if needed. Switch off the stove and add the seasoning which is ready.

NOTE: Kandanthippili and garlic are very good for gas,bloating.Also taking this during cold will help a lot.

Semiya Payasam (Vermicilli Kheer) with Palm Sugar

INGREDIENTS: Serves 3 to 4

1. Vermicilli/Semiya - 200grams
2. Palm Sugar(Panam kalkandu) powder - 200grams . If you are using white or brown sugar take 400grams.
3. Cashews - 10 to 12 pieces for seasoning
4. Ghee - 2 teaspoons for seasoning
5. Dry grapes(Optional) - 2 teaspoons for seasoning
6. Milk - 500ml (half litre)
7. Cardomom powder - 1/2 teaspoon
8. Saffron strands - 2 or 3

METHOD:

1. Take a deep bottomed vessel . Add 1 teaspoon for ghee and fry the cashews. Once the cashews get roasted , add the dry grapes and roast for just 10 seconds and keep aside.
2. In the same pan add 1 teaspoon of ghee and roast the semiya well. 
3. Add 400 ml of water and allow the semiya to get cooked.
4. After the semiya gets cooked add the milk and allow the mixture to get thickened.
5. After the mixture becomes little thick add the sugar and mix well.
6. You can remove the kheer from stove according to the consistency needed by you.After switching off add the cardomom powder,roasted cashews,saffron strands and dry grapes and serve.

Green Peas Masala / Mutter Masala

INGREDIENTS: Serves 3 to 4

1. Green Peas - 500grams 
2. Onion -  2 big sized 
3. Curd - 1/2 table spoon
4. Jeera /cumin seeds - 2 teaspoons
5. Ginger - 1 inch piece
6. Garlic - 5 to 6 pods peeled.
7. Coconut shredded - 1 table spoon 
8. Cardomom - 1 piece
9. Cinnamon stick - 1 inch piece
10. Cloves - 2 pieces For seasoning.
11. Bay leaves - 2 leaves medium sized for seasoning.
12. Oil/Butter - For seasoning
13. Turmeric powder - 1/2 teaspoon
14. Rock salt/Salt - as per taste.
15. Cashews - 5 or 6 pieces
16. Dhaniya/Coriander Seeds - 1 teaspoon
17. Coriander leaves - for seasoning.
18. Garam masala - 1/2 teaspoon
19. Kasuri methi - 1/2 teaspoon

METHOD:

1. Make a paste out of 1 onion, cumin seeds,Ginger,garlic,coconut,cinnamon,cashews,dhaniya and keep aside.
2. Take a deep bottomed vessel ,add 4 to 5 teaspoons of oil or butter and add the cardomom,bayleaves,cloves .Cut the other onion finely.Add the onions and fry well.
3. Add the green peas now and add the salt,turmeric powder and little water if needed .Allow this to get cooked well.
4. Once the peas is half cooked add the ground paste and curd. You can add little water if needed at this stage. 
5. After the raw smell of the paste leaves , add kasuri methi ,garam masala powder and switch off the stove.
6. Cut the coriander leaves and garnish and Serve.

NOTE: If you do not have dhaniya you can add few coriander leaves to the items to grind.

My Kitchen Wonders: Badam Kheer With Palm Sugar (Non Fattening)

My Kitchen Wonders: Badam Kheer With Palm Sugar (Non Fattening): INGREDIENTS:Serves 3 to 4 Whole Milk - 500ml Almonds - 15 pieces to 20 pieces Cardomom - 4 or 5 pods Saffron Strands - 5 or 6 Pa...

Badam Kheer With Palm Sugar (Non Fattening)

INGREDIENTS:Serves 3 to 4

1. Whole Milk - 500ml
2. Almonds - 15 pieces to 20 pieces
3. Cardomom - 4 or 5 pods
4. Saffron Strands - 5 or 6
5. Palm Sugar(Panam kalkandu) - 1/4 cup 

METHOD:

1. Soak Almonds in hot water and peel the skin.
2. Take half of the almonds and cut finely for garnishing.
3. Take the remaining almonds and grind finely with cardomom,and palm sugar along with little milk.
4. Now add this with the whole milk and add 2 or 3 saffron strands and allow the mixture to boil well.
5. Once the milk is boiled you can garnish with the cut almonds and saffron strands and serve.
6. If you like cardomom flavour, you can increase the amount of cardomom and it will taste like cardomom flavoured milk when chilled.
7. This can be served hot or cold. Also,you can garnish with Pistachios if you like.

My Kitchen Wonders: Jeera Aloo(Potato with Cumin Seeds)

My Kitchen Wonders: Jeera Aloo(Potato with Cumin Seeds): INGREDIENTS:(Serves 3 to4 ) Potatoes - 5 medium sized(Cut them in cubes) Onions - 2 Finely cut Jeera seeds - 3 to 4 teaspoons Salt...

Jeera Aloo(Potato with Cumin Seeds)

INGREDIENTS:(Serves 3 to4 )

1. Potatoes - 5 medium sized(Cut them in cubes)
2. Onions - 2 Finely cut
3. Jeera seeds - 3 to 4 teaspoons
4. Salt - to taste
5. Coriander leaves,curry leaves - for seasoning
6. Red chilli powder - 1/2 teaspoon(Increase if you want it spicy)
7. Garam masala - 1 teaspoon(I used Everest Sabji Masala)
8. Turmeric powder -1/4 teaspoon
9. Oil - For seasoning
10. Mustard seeds - For seasoning
11. Kasuri methi - 1 teaspoon

METHOD:

1. Take a heavy bottomed pan and add oil.
2. Allow the mustard seeds to splutter and add the jeera seeds and curry leaves.
3. Add the onions and after 2 minutes add the cut potatoes.
4. Add the turmeric powder,salt,chilli powder and sprinkly little water and close the lid.
5. Keep the flame low and stir occasionally.
6. Once the mixture gets cooked well add the garam masala and coriander leaves and Serve!

NOTE: You can skip the onions and garam masala if you want to eat this during fasting or festival days.Adding fresh methi leaves makes this Aloo methi :)

My Kitchen Wonders: Peas & Aloo Pulao(Pulav)

My Kitchen Wonders: Peas & Aloo Pulao(Pulav): INGREDIENTS: Serves 3 to 4 Basmati Rice - 250g Green Peas(Fresh or Frozen) - 1 cup Aloo/Potato - 2 medium sized  Saunf(Fennel Seed...

Peas & Aloo Pulao(Pulav)

INGREDIENTS: Serves 3 to 4

1. Basmati Rice - 250g
2. Green Peas(Fresh or Frozen) - 1 cup
3. Aloo/Potato - 2 medium sized 
4. Saunf(Fennel Seeds)/Sombu - 1 teaspoon
5. Jeera seeds - 1 teaspoon
6. Biriyani Leaf - 1
7. Clove-2 pieces
8. Cinnamon - 1 inch piece
9. Elachi - 1 piece
10. White Pepper powder - 1 teaspoon
11. Lemon - 1 
12. Salt - to taste
13. Oil - 3 to 4 teaspoons 
14. Coriander leaves - for tempering.
15. Onion - 2 medium sized

METHOD:

1. Soak the basmati rice for more than 15 minutes.
2. Take a deep bottomed vessel and add the oil.
3. Add the items in step 4,5,6,7,8,9.
4. Add onion and after 2 minutes of frying, add peas and potato.Add the salt required,white pepper powder.
5. After 5 minutes we are ready to add the rice.Drain the rice and add to the vessel.The ratio of rice:water is 1:2.We have taken 250grams of rice, so 500ml of water should be fine.
6. Measure the water and add to the vessel.Add the lemon juice and mix well.
7. Now cover the vessel with a lid and keep the flame in low or medium.
8. After 15 minutes you can check and mix once.Then close the lid.
9. Keep in low flame now if it was medium earlier.After 15 minutes you can see the rice is ready when the lid is open.Cut the coriander leaves finely and add to the rice and Serve hot with Raitha.

NOTE: You can skip potato if needed. Adding more vegetables like carrot/Beans/Broccoli/Cauliflower makes it vegetable pulav.

Vegetable or Kalyana Gotsu/Gothsu/Kothsu(Side dish for Idly/Dosa/Pongal)

INGREDIENTS:(Serves 4 to 5)

1. Mix Vegetables - Carrot,Potato,Peas,sweet potato - Any 2 or 3 veggies - 2 cups
2. Onions - 2 big sized finely cut
3. Mustard seeds,Urad dhal,Curry leaves,Bengal gram dhal,Oil,asafoetida powder(1/4 teaspoon) or cube(1 small cube) - For seasoning
4. Moong Dhal - 1.5 cups
5. Tamarind - 1 gooseberry sized ball
6. Bengal Gram dhal - 1/2 cup 
7. Dhaniya/Coriander Seeds - 1/2 cup
8. Salt - To Taste
9. Sambhar powder - 2 teaspoons
10. Turmeric powder - 1/4 teaspoon

METHOD:

1. Pressure cook the dhal and mash it and keep aside.
2. Take a deep bottomed vessel. Add 4 to 5 teaspoons of Oil and allow the mustard seeds to splutter.
3. Add the items in step 3 for seasoning.Add the onions and once they are half fried add the mix vegetables.
4. Fry for 5 to 10 mins and add 2 cups of water. Add salt,sambhar powder,turmeric powder and allow the mixture to cook well.
5. Dry roast the bengal gram dhal and Coriander seeds and grind well in mixie.
6. Once the vegetables get cooked well add the mashed moong dhal and add the powder made in step 5.
7. Add little water and keep stirring until you get the desired consistency and Serve!
8. This kothsu tastes best when gingelly oil is added to it.Add it on your plate and Enjoy!

Capsicum Raitha(Kodaimilagai Patchadi)

INGREDIENTS: Serves 2 to 3.

1. Green Capsicum - 1 big finely chopped
2. Mustard seeds, Urad dhal,Coriander leaves,asafoetida powder - For seasoning
3. Oil - 2 teaspoons
4. Salt - to Taste
5. Curd - about 200ml

METHOD:

1. Take a frying pan, add the oil and allow the mustard seeds to splutter.
2. Add the urad dhal,coriander leaves,asafoetida powder.Add the finely chopped capsicum and add rock salt or fine salt.
3. Once the capsicum is fried well,remove from flame.
4. Add curd and little water and mix well until you get the capsicum patchadi consistency and serve.

Bisibela bath - No onion(Marathi Style)

INGREDIENTS: Serves 3 to 4

1. Rice - 2 cups(around 250ml)
2. Toor Dhal - 1 cup
3. Peanuts - 1/2 cup
4. Mix Veg - carrot or beans or peas or potato or chow chow or sweet potato.(any of them can be added in single or in mix) - 1 cup
5. Chickpeas(Optional) - 1/4 cup
6. Tamarind - small gooseberry size
7. Curry leaves,mustard seeds,turmeric powder - for seasoning.
8. Gingelly oil - for seasoning
9. Salt - to taste
10. Small Onions - 15 to 20 peeled and chopped
11. Cloves - 3 pieces to season 
12. Elachi powder(1/4 teaspoon) or Whole elachi - 2 

TO DRY ROAST AND GRIND: 

1. Coconut shredded - 1 tablespoon 
2. Coriander seeds/dhaniya - 1 table spoon 
3. Chana dhal/bengal gram -  1 table spoon
4. Fenugreek/methi seeds/vendayam  - 1 teaspoon
5. Asafoetida cube - 1 small cube (To be roasted with a drop of oil)
6. Seasame seeds/ Ellu - 1 teaspoon
7. Red chillies (Dry) - 8 to 10. 
8. Marati moggu - take 2 inch pieces

METHOD:

1. Boil the peanuts and the veggies together and keep aside.
2. Extract the tamarind water from the tamarind.
3. Put the rice and dhal(after soaking together for 15 minutes or so) together in a pressure cooker and allow 5 to 6 whistles.Add additional cup of water to make the mixture get mashed in the cooker.For 3 cups(2 cups rice and 1 cup dhal) add 6 to 7 cups of water.
4. Dry roast the ingredients given in the section above and grind well.You can use water to grind if needed.
5. Take a pan for seasoning. Add 6 to 7 spoons of gingelly oil and allow the mustard seeds to splutter.Add the cloves and elachi .Add curry leaves and 1 teaspoon of turmeric powder and few peanuts (optional) and keep this aside.In the same pan roast the small onions and add this to the tamarind water.
6. Once the rice and dhal has been cooked, add the tamarind water,salt needed and stir well. After 5 minutes,add the boiled veggies with peanuts and stir well. After stirring well add the ground paste and mix well.Add water if needed in this stage as the rice will get thicken soon. Keep the flame in low.
7. After the raw smell goes ,add the seasoning prepared in step 5 and bisibela bath is ready to serve.

NOTE: When switching off the stove the rice should be in semi solid state so that it thickens after some time.

Vepampoo Rasam(Neem Flower Rasam)

INGREDIENTS:

• Vepampoo(Dried Neem Flower ) - 2 teaspoons
• Salt - To taste
• Curry leaves - to season
• Mustard seeds - for seasoning
• Dry Red chillies- 3 or 4 
• Tamarind - size of 3 gems(button size)
• Ghee  - 1 teaspoon
• Asafoetida cube or powder

METHOD:

• Extract the tamarind juice from the tamarind
• Take a seasoning pan and add the ghee. Add mustard seeds, asafoetida cube or powder ,2 red chillies(Break into 2 pieces) , curry leaves and at last add the vepampoo. 
• Remove from flame after adding the vepampoo and keep it aside.
• Take a deep bottomed vessel and add the tamarind juice.Add the salt needed and spilt the red chillies (1 or 2) and allow this mixture to boil well.
• Once the raw smell of the tamarind goes well,remove from flame and add the already seasoned vepampoo.
• I have added this under medicine category since vepampoo kills all the germs in stomach.Having this weekly once will keep your stomach clean.
• NOTE: If the vempampoo is added when the rasam is in stove the rasam will be very bitter.

Moong Dhal Laddoo(Payatha Laddu)

INGREDIENTS:Makes around 15 medium sized laddoos

1. Moong dhal(Payatham paruppu) - 250g
2. Sugar- 250g
3. Cardomom(powdered) - 1/2 teaspoon
4. Cashews - 10 
5. Ghee - around 100 to 150gms

METHOD:

1. Dry roast the moong dhal until the flavour comes out well and allow it to cool.
2. Fry the cashews in a pan using a teaspoon of ghee and keep aside.
3. Grind the moong dhal to a fine powder using a mixer.Also grind the sugar finely using  a mixer.
4. Take a mixing bowl and add the roasted cashews,cardomom powder,powdered sugar and powdered moong dhal.
5. Take  deep vessel and heat the ghee. Remove from fire and add it to the mixing bowl. 
6. Once the ghee cools down a little,start mixing and start making ladoos.This is my first attempt in making a laddoo and I have achieved an Oval shaped laddoo not a round one:).Also,I dint want to use more ghee just to give it a better shape:). If you are not able to make laddoo , heat some more ghee and add to this mixture and keep making laddoos.:)

Pepper & Jeera Aval Upma(Poha)

INGREDIENTS:(Serves 2)

1. Aval - Thick or thin variety - around 400g
2. Peanuts - handful
3. Mustard seeds,coriander leaves,urad dhal,bengal gram dhal,Asafoetida powder,Green or Red chillies - For seasoning
4. Jeera seeds - 3 teaspoons
5. Pepper powder - 1 teaspoon
6. Salt - To taste
7. Onion finely cut - 2 medium sized
8. Oil - 2 teaspoons

METHOD:

1. Take a heavy bottomed vessel and add cooking oil.Add the mustard seeds and allow them to splutter.Add the other items in step 3 for seasoning.
2. Add the jeera seeds,peanuts,cut onions and salt to taste.
3. Once the onions are fried you can add the soaked aval to the onions.
4. In case of thin aval, 2 to 3 mins is enough. Take a separate vessel, and sprinkle a cup of water and leave for 2 minutes.You can do this after the onions are fried well.
5. In case of thick variety you can soak the aval in water and leave it for 10 to 15 minutes.You can check by pressing a piece of aval. 
6. After adding the aval,switch off the stove ,add the pepper powder ,mix well and serve.

Milagu(Pepper) kozhambu with curry leaves base

INGREDIENTS:(Serves 4)

1. Pepper - around 3 to 4 teaspoons
2. Curry leaves - 1 cup (around 2 handful)
3. Salt - to taste
4. Dhaniya/Coriander Seeds - 2 teaspoons
5. Bengal Gram dhal - 2 teaspoons
6. Urad dhal - 2 teaspoons
7. Red chillies - 1 or increase if you need spicy version.
8. Asafoetida cube - 1 small
9. Jeera seeds - 1 teaspoon
10. Gingelly oil - for seasoning
11. Mustard seeds, bengal gram dhal,urad dhal - for seasoning
12. Tamarind - about the size of half gooseberry

METHOD:

1. Extract the tamarind water from the tamarind.
2. Dry roast all the items - Pepper,dhaniya,urad dhal,jeera seeds,bengal gram dhal,Red chillies,Asafoetida with a pinch of oil.Grind all these along with curry leaves and keep aside.You can used water if needed.
3. Take a heavy bottomed pan, add 5 to 6 teaspoons of gingelly oil.Add mustard seeds and allow it to splutter. Add the urad dhal and bengal gram dhal.Add asafoetida powder if you are using the powder version.
4. Add the extracted tamarind water and once it boils well and the raw smell leaves add the ground paste.
5. Allow this mixture to boil for 5 to 10 minutes and serve with piping hot rice.
6. This kozhambu helps to clear out stomach bloating or loss of appetite and hence including this once in a week will be well appreciated by your stomach:)

Kothamalli Rice/Coriander Leaves Rice

INGREDIENTS: Serves 2 to 3.

1. Coriander Leaves - 1 bunch
2. Coconut shredded - 1 tablespoon
3. Mustard seeds,Bengal gram dhal,urad dhal,asafoetida powder,Cashews(optional) - For garnishing
4. Ghee/Oil - 2 teaspoons
5. Onion finely cut - 2 medium sized
6. Rock salt - To taste
7. Green chillies - 3 (increase if you need spicy version)

METHOD:

1. Grind the coriander leaves after taking the leaves from the bunch along with salt,green chillies,coconut.
2. Take a heavy bottomed pan,add 2 teaspoons of oil and splutter the mustard seeds.Add the items in step 3 for seasoning.
3. Add the cut onions and fry well.
4. Once the onions get fried, add the ground paste and allow the mixture to fry well. 
5. Once the raw smell of the coriander leaves goes,add the paste to rice and mix well and serve.
6. Optional step is to add boiled potatoes or boiled channa along with this.
7. Coriander leaves cures many liver problems and hence i have tagged it as a medicine from your kitchen:).Most often we do not swallow the leaves used in garnishing, this is the best way to make your kids eat coriander leaves:)

Avial (Mix veg stew)

INGREDIENTS: Serves 4

1. Mix veggies - Carrot,Beans,Potatoes,Peas,Groundnuts,Sweet potato - Any 3 or more of your choice.
2. Rock Salt - As per taste
3. Curry Leaves ,Jeera seeds - For garnishing
4.  To Grind - Coconut(About half of a coconut), jeera seeds - 2 teaspoons , Green chillies - 2 medium sized. 
5. Cooking Oil - 1 teaspoon
6. Red chillies - 2 medium sized

METHOD:

1. Grind using mixer all the items given in "To Grind" list using little water and make it a paste and keep aside.
2. Boil all the veggies after adding required salt in a cooker.
3. Take a heavy bottomed pan add a spoon of oil and add jeera seeds,red chillies,curry leaves for seasoning.
4. Add the boiled vegetables,ground paste and after it reaches the desired consistency switch off the stove.
5. Optional is - Adding 1 teaspoon of coconut oil after switching off stove will increase the taste. 
6. Another option is adding 1 tablespoon of curd after switching off the stove.

Aloo Gobi Curry

INGREDIENTS:

1. Potato - Medium sized - 4
2. Gobi/Cauliflower - 1 medium sized 
3. Sambhar powder - 2 teaspoons 
4. Rock Salt - to taste
5. Mustard seeds,urad dhal,curry leaves,coriander,Red or Green chillies,Bengal gram dhal - For temepering
6. Oil - 2 teaspoons
7. Turmeric powder - 1/4 teaspoon

METHOD:

1. Soak the cauliflower in hot water with rock salt and turmeric powder.Leave it for 15 mins or more to remove the insects.Cut the cauliflower and potato and keep it ready.
2. Take a heavy bottomed kadai , add oil and once it is hot ,splutter the mustard seeds.Add urad dhal,bengal gram dhal,curry leaves,red chillies in order.
3. Add the cut potato and cauliflower florets .
4. Add rock salt,turmeric and sambhar powder and close it after adding 1/2 cup water.
5. Stir occaasionally. Once the curry gets cooked switch off the stove and add the coriander leaves and serve!

Rasa Podi

Rasam Powder: Makes around 200g and can be stored for upto 1 month or more in clean dry airtight container.

1. Toor dhal - 1.5 cup(100g)
2. Dhaniya/Coriander seeds - 1 cup(100g)
3. Asafoetida cube - around 1/4 inch
4. Jeera seeds - 2 teaspoons
5. Black pepper - 1 teaspoon(Increase this if you want spicy version)
6. Red chillies - 2 medium sized

Dry roast all the above ingredients and add a drop of oil and fry the asafoetida cube.Grind all these ingredients in mixer and keep it in a airtight container.

Rasam with Rasapodi(No dhal,No tomato version)

INGREDIENTS:Serves 4. Whenever you are affected by cold or heavyness this is a wonderful medicinal rasam.It has ginger,garlic,pepper,jeera,turmeric,redchillies - All of them combats in fighting cold.You can even take it as soup 2 or 3 times a day when you have heavy cold.

1. Tamarind - Less than lemon size
2. Red chillies -1 big size
3. Mustard seeds - to temper
4. Jeera seeds - to temper
5. Pepper seeds - 5 or 6 whole
6. Curry leaves and coriander leaves - to temper
7. Ginger - 1/2 inch piece(Optional)
8. Garlic pods - 3 or 4 (Optional)
9. Turmeric powder - 1/2 teaspoon
10. Rock salt/salt - to taste
11. Hing/Asafoetida - 1 small cube that is fried or powder 1/4 teaspoon
12. Rasam powder - 5 teaspoons 

I make my own rasam powder.This is the recipe for that. You can even use store bought but this powder gives authentic taste.

Rasam Powder: Makes around 250g and can be stored for upto 1 month or more in clean dry airtight container.

1. Toor dhal - 1.5 cup(100g)
2. Dhaniya/Coriander seeds - 1 cup(100g)
3. Asafoetida cube - around 1/4 inch
4. Jeera seeds - 2 teaspoons
5. Black pepper - 1 teaspoon(Increase this if you want spicy version)
6. Red chillies - 2 medium sized

Dry roast all the above ingredients and add a drop of oil and fry the asafoetida cube.Grind all these ingredients in mixer and keep it in a airtight container.

METHOD:

1. Extract the tamarind water and add the salt,turmeric powder,asafoetida,cut ginger and cut garlic.
2. Take a small frying pan and add 1/2 teaspoon oil. Splutter the mustard seeds and add jeera,pepper,curry leavesand red chillies and keep aside. 
3. Once the raw smell of the tamarind goes add the rasam powder and little water .You can check the taste and add water and powder accordingly.After adding rasam powder keep the stove in low flame,once you get white froth like bubbles switch off and remove from flame.
4. Add coriander leaves and the already tempered items from step 2. Rasam is ready to serve!

Ginger Juice for Digestive problems/Inji Sorasam

INGREDIENTS: To make around 250ml

1. Ginger - about index finger length - 2 big pieces
2. Dhaniya seeds/Coriander seeds - 1.5 tea spoon
3. Honey(Optional)
4. Salt
5. Lemon

METHOD:

1. Peel the ginger and cut into pieces.Add the dhania seeds,ginger and grind in mixer .Add water of about 1/2 cup.
2. Strain the mixture and add some more water to the residue and grind in mixer again.Strain the decotion again and add it to the first decotion.
3. Now this decotion can be taken raw with salt & lemon juice or with honey if you cannot bear the tangy taste. Another option is to heat this solution before adding lemon and honey and then drink it with lemon/honey.
4. It is a very good digestive and it clears the stomach infection. My mum used to give this to me whenever I complain about loss of appetite/Stomach bloating.Also, this needs to be taken in empty stomach in mornings.Do not have this more than once per week.

Thengai Thogayal

INGREDIENTS:

1. Shredded coconut - 1 cup
2. Red chillies - 2
3. Mustard seeds - 1/2 spoon
4. Black or white urad dhal - 2 teaspoons
5. Asafoetida cube - 1 small 
6. Tamarind - button sized ball
7. Salt 
8. Curry leaves - few (optional)

METHOD:

1. Take a pan and add a teaspoon of oil.Allow the mustard seeds to splutter and add the urad dhal and red chillies.After they get fried roast the asafoetida,curry leaves,coconut and tamarind and remove from stove.
2. After they get cooled add salt and all the above items.Add little water and grind it well in mixie.Thengai thogayal is ready to serve with hot rice!

Adai/Lentil Dosa

INGREDIENTS:

1. Toor dhal - 1 cup
2. Bengal gram dhal/kadalai paruppu - 1 cup
3. Boiled rice/puzhungarisi - 1 cup
4. Raw rice/pacharisi - 1/2 cup
5. Urad dhal(Black gives more taste) - 1/2 cup
6. Asafoetida - Powder (1/2 spoon) or solid roasted piece 
7. Red chillies - 7 to 8
8. Curry leaves(optional) - few sprigs
9. Salt to taste
10. Jeera/cumin seeds- 2 spoons
11. Finely chopped onions/murungai keerai (Optional)

METHOD:

1. Soak all the dhals for 3 to 5 hours .
2. Add the other items and add enough water to make it a batter.
3. Do not add too much water.The batter should be slightly thicker than idli/dosa batter.
4. Adding finely chopped onions/murugai keerai to the batter makes it more tasty.
5. Take a tawa and take the dough and make it like a dosa.
6. Make a small hole in the centre and add little oil in the hole.
7. Adai needs little more oil than dosa/idli .Also it will take more time to get cooked on both sides.Yummy adai is ready to serve!

Vatha Kozhambu/Kara Kozhambu

INGREDIENTS: (Serves 4)

1. Tamarind - gooseberry sized ball
2. Onion(Big or small) - 1 big onion or 10 small onions
3. Mustard seeds,urad dhal,bengal gram,pepper,toor dhal - 1 teaspoon each
4. Red chillies -2 nos
5. Salt
6. Gingelly oil - 1 table spoon
7. Sambhar powder - 1 table spoon
8. Manathakkali kai & Sundakkai - 1 teaspoon each
9. Asafoetida powder - 1/4 teaspoon
10. Curry leaves - few
11. Turmeric powder -1/4 teaspoon
12. Drumstick -1 

NOTE: You can make this kozhambu with onions or drumstick or manathakkali kai or sundakkai alone. Since I had everything in stock I have added all of them:)

METHOD:

1. Extract the tamarind water from the tamarind.
2. Take a heavy bottomed vesses, add the oil and splutter the mustard seeds
3. Once the seeds splutter, add the urad dhal,bengal gram , pepper, toor dhal,asafoetida powder,manathakkali kai,sundakkai,red chillies,curry leaves,onions,drumstick and fry well.
4. Add salt,sambhar powder,turmeric powder,tamarind extract and allow to boil well.
5. Once the raw smell of the tamarind goes,remove from flame and serve with hot rice:)
6. If the kozhambu does not become thick in the end, you can add a paste made of 1 teaspoon rice flour and water and add at the last.This thickens the kozhambu. 
7. Also,adding a pinch of jaggery will reduce the spice and tangy taste of tamarind.

Puli Inji/Inji Thokku/Ginger thokku

INGREDIENTS: Yields about 200g of thokku/pickle

1. Ginger - half a kilo - Peeled,cut and grounded
2. Salt
3. Red chillies - 4 or chilli powder - 1 teaspoon
4. Jaggery - 1 teaspoon
5. Gingelly Oil - 100ml or 2 tablespoons 
6. Asafoetida powder or cubes - Cube is better for flavouring
7. Turmeric powder or Turmeric cube if available.
8. Mustard seeds - for seasoning
9. Tamarind - gooseberry sized ball

METHOD:

1. Take a heavy bottomed pan , heat a dollop of oil and roast the asfoetida cube,red chillies and turmeric cube and powder them in mixer.If you are going to use them in powder form skip this step.
2. Peel ,mince and grind the ginger into paste in a mixer.
3. Take the tamarind extract out of the gooseberry sized tamarind.
4. Take the pan,add 3/4th of gingelly oil and allow the mustard seeds to splutter.Add 1 or 2 red chillies for seasoning.
5. Add the ginger paste after the seeds splutter and add salt, chilli powder,asafoetida powder,turmeric powder,tamarind extract and allow the mixture to boil well. Check for taste and add salt/chilli powder/tamarind in this stage itself.
6. Once the mixture comes to thick paste like consistency add jaggery and the remaining 1/4th oil and allow the mixture to cool
7. This can be stored in refrigerator for upto 3 weeks.

Vegetable Semiya Upma

INGREDIENTS: Serves 4

1. Semiya/Vermicelli - 2 cups
2. Salt- As per taste
3. Beans chopped- 1/2 cup
4. Tomato - 1 chopped
5. Onion - 4 chopped
6. Peas - 1/2 cup
7. Carrot - 2 medium sized chopped
8. Capsicum - 1 chopped
9. Ginger,Coriander leaves&curry leaves,Green chillies - for garnishing
10. Potato - 2 chopped
11. Sambhar powder - 1 teaspoon
12. Mustard seeds, Urad dhal, Bengal gram, Cooking Oil - For Seasoning

METHOD:

1. Dry roast the vermicelli and keep aside.
2. Add few spoons of oil , splutter the mustard seeds and after that urad dhal,bengal gram and roast for few seconds.
3. Add chopped onions,ginger,chillies,tomato and roast them.
4. Once they get roasted add other vegetables and allow them to cook well.
5. Once they get cooked,add the semiya,add salt,sambhar powder and add 4 cups of water
6. Allow the mixture to cook well and once cooked serve hot:)

Aval Upma with Veggies

INGREDIENTS:
1. Onions - 1
2. Carrot - 1
3. Few Peanuts ,Coriander leaves,Curry leaves - For seasoning
4. Peas / Beans - Optional
5. Mustard seeds,Urad dhal,Chana dhal - For seasoning
6. Poha/Aval - Thin or Thick variety - 3 cups
7.Oil & Salt - As needed
8. Asafoetida - A pinch
9.Tomato -1
METHOD:
1.Take a frying pan , add 5 to 6 spoons of oil. After the oil becomes hot add the mustard seeds and allow them to splutter.
2. Add the urad dhal,few pinch of asfoetida,chana dhal,curry leaves and peanuts.
3. Add the onions,tomato and once they get fried add the carrots,peas,beans or any other veggies you have.
4.Add the salt needed for the veggies and add sambhar powder and fry well.
5.For thick variety poha allow the poha to get immersed in water for 15 mins.For the thin variety just 2 to 3 mins would be enough.Add the salt needed for the poha in this water and then add poha to this water.We have already added the salt needed for the vegetables so make sure you add the necessary salt.
6.Once all the vegetables get cooked add the marinated poha and mix well.Finally add the coriander leaves and serve.
7. Lemon can be used after switching off the stove if you like tangy taste.Instead of tomato,tamarind juice can also be used.

Chocolate Burfi

INGREDIENTS:

1. Cocoa powder 1/4 cup or Drinking chocolate 1/2 cup
2. Maida(All purpose flour) - 2 cups
3. Sugar - 2 cups if you use cocoa powder. 1.5 cups if you use drinking chocolate
4. Water
5. Nuts of your choice
6. Ghee - 1 cup


METHOD:

1. Take few spoons of ghee and grease a plate
2. Take the remaining ghee and once its hot,put the maida and fry for 5 mins. It will become as a lump do not worry.
3. Take the sugar and pour water just to immerse the sugar and once the sugar reaches one string consistency level switch off the stove.
4.Add the cocoa powder or the drinking chocolate powder and maida and stir briskly.
5.Once the lumps are dissolved keep in low flame and keep stirring.
6. The mixture will reach a consistency of thick batter with few bubbles.Switch off the stove and pour it in the plate.
7.After 5 mins, if the mixture does not thicken keep it in the fridge. After refrigerating for 15 mins take the plate outside and cut into pieces and decorate and allow it to cool and then cut into pieces to serve.
8.The consistency of the mixture when removing from the stove is very important and the trick here:)