Kola Vadai

Ingredients:
----------------

Chopped Mutton - 100 gram
Red chillies - 3
Pori Kadalai - 2 spoons
Ginger paste - 1/2 spoon
Garlic paste - 1/2 spoon
Turmeric powder - 1/4 spoon
Salt - as required
Oil - as required
Egg -1
Onion - 1/2
Curry leaves - 1 stalk

Preparation:
==========

1) Pressure cook all ingredients except oil till 3 whistles
2) Cook it and grind well
3) Mix ground paste with onion and curry leaves pieces
4) Beat egg and keep aside
5) Make small oval balls with the mixture, dip it in beaten egg and deep fry in hot oil

Pori kadalai thuvaiyal

Ingredients:
----------------

1) Pori kadalai - 1/2 cup
2) Chillies - 2
3) Garlic - 2 pods
4) Salt - as required

Preparation:
-----------------

1) Mix everything, add required water and grind it.

Keerai Charu

Ingredients:

---------------

1) Red leaf Spinach (Thandu keerai) - 2 bunches

2) Red chillies - 3

3) urad dal - 1/2 spoon

4) Fenugreek seeds (Vendhayam) - 1 spoon

5) Asafoetida - 1/4 spoon

6) Curry leaves - 1 stalk

7) Turmeric powder - 1/4 spoon

8) Tamarind pulp - 3/4 spoon

9) Salt - as required

10) Oil - 2 spoons

Preparation:

----------------

1) Add oil to a pan. Add mustard and make it pop up.

2) Add urad dal, red chillies, fenugreek seeds, asafoetida, turmeric powder and curry leaves. fry well

3) Add tamarind pulp, required water and boil well

4) Add washed thandu keerai and boil until it cooks

5) Add salt to taste

Tips:

===

Pori kadalai thuvaiyal is the best side dish.

Ennai katharikai kulambu

Ingredients:
----------------

1) Brinjal (Katharikai) - 6 small same size brinjal split from 4 sides
2) Red chillies - 3
3) Cumin seeds - 1 spoon
4) Pepper (Milagu) - 1/2 spoon
5) Channa dal (Kadalai paruppu) - 2 spoons
6) Curry leaves (karuvaepilai) - 1 stalk
7) Mustard (Kadugu) - 1/2 spoon
8) Fenugreek seeds(Vendhayam) - 1/2 spoon
9) Pearl onion - 5
10) Garlic - 4 pods
11) Tamarind pulp - 1/2 spoon
12) Coconut - 5 spoons
13) Oil - 5 spoons
14) Salt - as required
15) Cumin seeds (Jeeragam) - 1/2 spoon

Preparation:
-----------------

1) Fry red chillies, Jeeragam, pepper, channa dal and curry leaves with 1/2 spoon oil. Cool and grind it.
2) Add oil to a pan. Add mustard and fenugreek seeds.
3) Add brinjal, onions, garlic pods and curry leaves. fry well.
4) Add the ground powder, salt and fry well. Add oil if required
5) Add the tamarind pulp, water and bring to boil
6) Grind coconut with cumin seeds and add to the mixture
7) Boil well. Ennai katharikai kulambu is ready to serve

Chicken Pepper masala

Ingredients:
----------------

1) Chicken - 1/2 kg
2) Pepper (Milagu) - 20 seeds
3) Red chillies - 3
4) Curry leaves - 1 stalk
5) Fennel seeds - 1 spoon
6) Coconut - 6 spoons
7) Onion - 1/2 (Grind it)
8) tomato - 1/2 (Grind it)
9) Ginger garlic paste - 1 spoon
10) Turmeric powder - 1/4 spoon
11) Coriander seeds - 15 seeds
12) poppy seeds - 1 spoon
13) Oil - 4 spoons
14) Salt - as required
15) Cinnamon - 1 stalk
16) Coriander leaves - as required

Preparation:
-----------------

1) Fry pepper, red chillies, curry leaves, Fennel seeds and
cinnamon with 1 spoon oil. Cool and grind this mixture
2) Soak poppy seeds with water for 10 mins
3) Fry coconut without oil. cool it and grind with soaked poppy seeds
4) Add oil to a pan
5) Add onion paste, ginger and garlic paste and fry well
6) Add tomato paste, turmeric powder, ground paste and salt. Fry well.
7) Add chicken to the pan and mix well.
8) Add enough water and bring to boil.
9) When chicken is cooked, add coconut poppy seeds paste to the gravy.
10) Bring to boil and sprinkle coriander leaves.

Pesarattu / Green gram dosai

Ingredients:
----------------

1) Green gram - 3/4 cup (Soak for 5 hours)
2) Rice - 1/4 cup (Soak for 5 hours)
3) Chillies - 3
4) Ginger - 5 small pieces
5) Curry leaves - 1 stalk
6) Onion - 1/2
7) Coriander leaves - as required
8) Oil - as required
9) Salt - as required
10) Coconut pieces - as required (optional)

Preparation:
-----------------

1) Grind soaked green gram, rice and ginger together in batter form
2) Cut chillies, Onion, curry leaves and coriander leaves into small pieces
3) Add these pieces and coconut pieces to the dosai batter
4) Prepare dosai with the batter in dosa tawa

Rajma masala

Ingredients:
----------------

1) Rajma - 1 cup (soaked for 9 hours and pressure cook)
2) Onion - 1
3) Tomato - 1
4) Ginger garlic paste - 1 spoon
5) Chillies - 1
6) Chilli powder - 1/2 spoon
7) Turmeric powder - 1/4 spoon
8) Coriander powder - 3/4 spoon
9) Garam masala - 1/2 spoon
10) Fennel seeds - 1 spoon
11) Coriander leaves - as required
12) Pudhina leaves - 10 leaves
13) Oil - 3 spoons
14) Salt - as required
15) Butter - 1 spoon

Preparation:
-----------------

1) Add oil to a pan. Put Fennel seeds and fry
2) Grind Onion and add to the pan. Add ginger garlic paste and chilli pieces. fry well
3) Grind tomato and mix it to the pan mixture
4) Add turmeric, chilli, coriander and garam masala powder. mix well
5) Add pudhina and coriander leaves. fry well, add water and bring to boil
6) Add boiled Rajma and bring to boil
7) Add 1 spoon butter and sprinkle coriander leaves

Vellai puli kulambu

Ingredients:

-----------

1) Drumstick(Murungakai) - 1 full stem

2) Field bean (Mochaikottai -optional) - as required

3) Pearl Onion - 6

4) Tomato - 1

5) Garlic - 5 pods

6) Fenugreek (Vendhayam) - 3 spoons

7) Cumin seeds (Jeeragam) - 1 spoon

8) Mustard (Kadugu) - 1/2 spoon

9) Urad dal (ulundhu) - 1/2 spoon

10) Brinjal - 2

11) Curry leaves - 1 stalk

12) Turmeric powder - 1/4 spoon

13) Chilli powder - 1  spoon

14) Coriander powder - 2 spoons

15 ) Tamarind pulp - 1 spoon

16) Coriander leaves - as required

17) Oil - 3 spoons

18) Salt - as required

19) Coconut - 5 spoons

Preparation :

-------------

1) Add oil to a pan. Add mustard, once it pop up add urad dal, fenugreek seeds and cumin seeds. fry till golden colour

2) Add onion slices, garlic pods and curry leaves. fry well

3) Add tomota, brinjal and drumstick pieces. stir for 3 mins

4) Add turmeric powder, chilli powder and coriander powder. stir well. add oil if mixture is dry. Add water and bring it to boil.

5) Soak field bean for 6 hours. Pressure cook separately and add to the pan.

6) Grind coconut with Cumin seeds and add to the pan

7) Add required salt. Bring it to boil and sprinkle with coriander leaves.

Pal kolukattai

Pal kolukattai:
===========

Ingredients:
---------------

Rice flour - 1 cup
coconut - 1 cup
Elaichi - 3
Shredded coconut - small amount
Jaggery - 1/2 cup
Ghee - small amount
water - required amount

Preparation:
----------------

1) Mix hot water with rice flour.
2) Make out small ball shaped balls (any small shapes) with rice flour
3) Put rice balls inside the hot water, little by little amount and remove from the hot water after it get cooked
4) Take coconut milk from 1 cup coconut. put Jaggery, Elaichi, little ghee in coconut milk and keep for boil
5) Add the boiled rice balls into the coconut milk mixture and bring it to boil
6) Add shredded coconut to the mixture. Pal kalukattai is ready

Mutton Biryani

Ingredients:
=========

Mutton - 1/2 kg
Rice - 1 1/2 cup
Ginger and garlic paste - 3 spoons
Onion - 1(Big-Sliced)
Pearl Onion - 9 count
Green chillies - 4 (Splitted)
Tomato - 2 (Sliced)
Mint leaves - 1 bunch
Coriander leaves - 1 bunch
Turmeric powder - 1/4 spoon
Biryani powder (Sakthi Biryani Masala) - 4 spoons
Ghee - 1/2 cup
bay leaf - 3
Cardamom - 4
Cinnamon and Cloves - few
Cashews - few
Salt - as required

Preparation:
==========

1. Dry roast the rice and soak for 15 mins.
2. Wash the mutton well and marignate with ginger garlic paste, turmeric powder, chilli powder and salt
3. Pressure cook the marignated mutton till 3 whistles
4. Pour oil and ghee  in a pan. Add bay leaf, cardamom, cinnamon and cloves
5. Add onion, ginger and garlic paste, pearl onion, green chillies, Cashews. fry well.
6. Add tomato, mint leaves and coriander leaves. fry well
7. Add the half cooked mutton and biryani masala. mix and fry well.
8. Add the rice and pour water on 1:2 basis. here pour 3 cups of water. Add 2 spoons of curd.
9. Add required salt and pressure cook in electric cooker.

Pooranae Kolukattai

Poorana kolukkatai:
=============

Ingredients:
---------------

Patchai Arisi mavu (Rice flour) - 2 cups
Kadalai paruppu (Channa dal) - 1/2 cup (1hr soaked)
Mandavallam (Jaggery) - 1 cup
Coconut - 1/2 cup (pieces)
Ghee - 2 spoons
Elaichi - 3

Preparation:
----------------

1) Mix hot water with Arisi mavu
2) Grind saoked kadalai paruppu
3) Add ghee to a pan. add coconut pieces and elaichi. Put ground mixture to this
4) Heat jaggery in a separate vessel. Add this mixture and bring it to semi solid consistency
5) Bring Arisi mavu in a cup shape. Keep this jaggery mix in middle and close the cups to bring as ball shape
6) Keep these balls in a idly cooker and boil

Addition:
------------
Instead of Kadalai paruppu, we can use Pachai Payiru(Green gram)

Poori Masala

Poori Masala :
===========
Ingredients:
---------------

Potato - 2 (Boiled and mashed well)
Onion - 1
Chillies - 5
Ginger - (Sliced 3 spoons)
Curry leaves - as required
Cilantro - as required
Oil - 2 spoons
Kadugu (Mustard) - 1 spoon
Ulundhu (Urad dal) - 1 spoon
Kadalai paruppu (Channa dal) - 1 spoon
Ghee - 1 spoon
Cashewnuts - as required
Fresh Green peas - 50 gms (half boiled)
Turmeric powder - 1/2 spoon
Salt - as required

Preparation:
-----------------

1) Put oil and ghee in a pan. Add kadugu, ulundhu, Kadalai paruppu and curry leaves
2) Add onion, ginger, chillies and cashewnuts
3) Add turmeric powder and salt as per taste
4) Add green peas and mashed potato
5) Add required water and boil well
6) Add chopped Cilantro.

Beans Usili

Beans usili :
=========
Ingredients:
---------------
Beans - 3 cups
Kadalai paruppu(channa dal) - 1 cup
Red chillies - 5
Kadugu(Mustard) - 1 spoon
Ulundhu (Urad dal) - 1 spoon
Oil - 1/2 cup
Salt - as required

Preparation:
-----------------
1) Boil cutted beans with little salt and keep aside
2) Grind 1 hour soaked kadalai paruppu with red chillies
3) Add 1/2 cup oil to a pan. Put ground paste and fry till mix turns golden brown
4) Add 2 spoons of oil to another pan. Add Kadugu, ulundhu and ground mixture
5) Add boiled beans and dry boil well.

Addition:
------------
Instead of beans, we can use Valaippu or Chenaraikkai

Pitla

Pitla:
====

Ingredients:
---------------

Kondakadalai - 1 cup (Soak overnight and pressure cook it)
Thuvaram paruppu (Toor dal) - 1/2 cup (soak for 4 hours and pressure cook it)
Brinjal or Bitter guard - 200 gms
Tamarind juice - small amount
Jeeragam - 1 spoon
Vendhayam - 1/2 spoon
Kadalai Paruppu (Channa dal) - 3 spoons
Coriandar seeds - 3 spoons
Red Chillies - 5
Onion - 1
Oil - 3 spoons
Mustard seeds - 1 spoon
Urad dal - 2 spoons
Kayam - 1/4 spoon
Turmeric powder - 1/2 spoon
Salt - to taste

Preparation:
----------------

1) Fry Jeeragam, Vendhayam, Kadalai paruppu, Coriandar seeds and red chillies without oil and grind it.
2) Add oil to another pan. Add mustard seeds, urad dal, kayam and fry it.
3) Add brinjal or Bitter guard with turmeric powder and salt. fry it well.
4) Add tamarind juice, ground paste, boiled kondakadalai and thuvaram parupppu.
5) Bring it to boil. Add coriandar leaves. Pitla is ready now.

Tirunelveli Sambar

Sambar:
=======

Ingredients:  
---------------

Vegetables (Brinjal or Drumstick or Potato or Carrot or Beans or Mango) - as required
Chopped Onino - 1/2
Small Onion - 5
Tomato - 1
Turmeric powder - 1/4 spoon
Chillies - 5
Sambar powder - 3 spoons
Thuvaram paruppu (Toor Dal) - 1 cup
Jeeragam - 1 spoon
Garlic - 3 pods
vendhyam - 1/2 spoon
Kayam - little amount
mustard seeds - 1 spoon
Curry leaves - 1 bunch

Preparation:
----------------

1) Add oil, mustard seeds, Jeeragam and vendhyam in a pan and fry
2) Add kayam, garlic and curry leaves to the mix
3) Add chopped onion, small onions and chillies. Fry till golden brown
4) Add chopped tomato, vegetables, turmeric powder, sambar powder and salt
5) fry well, add water and bring it to boil
6) Pressure cook the toor dal with salt, turmeric powder and few drops of oil till 5 whistles
7) Add the cooked toor dal and tamarind juice
8) Bring it to boil and add the chopped coriandar leaves
9) Sambar is ready

Addition:
------------
If required, grind coconut with jeeragam and add to the sambar. Gives more taste.

Nellai Avial

Avial:
====

Ingredients:
---------------

Vegetables (beans, Carrots, Plaintain, Potato, Drumstick, peas, Brinjal, etc) - 3 cups
Turmeric powder - 1/2 spoon
Coconut - 1/2 cup
Jeeragam - 1 spoon
Chillies - 5
Onion - 1
Garlic - 5 pods
Curry leaves - 1 bunch
Salt - to taste
Oil - 3 spoons

Preparation:
----------------

1) Add turmeric powder and salt with cutted vegetables. Pressure cook it as half done.
2) Grind coconut, jeeragam, chillies, onion, garlic and curry leaves
3) Add oil, mustard seeds, curry leaves and fry it.
4) Add the half cooked vegetables and ground mixture
5) Add coconut oil and curd.
6) Bring it to boil. Avial is ready.

Iyer Puliyotharai

Iyer Puliyotharai:
============

Ingredients:
---------------

Kadalai paruppu (Channa dal) - 5 spoons + 2 spoons
Ulundhu (urad dal) - 4 spoons + 1 spoon
Dry red chiily - 5
Vendhyam - 1 spoon
Full pepper - 2 spoons
Gingelly oil - 4 spoons
Kadugu (mustard) - 1 spoon
Kayam - 2 spoons
Kadalai (ground nut) -2 spoons
Curry leaves - 1 bunch
Tamarind pulp -1 cup
Turmeric powder - small amount
Salt - to taste

Preparation:
----------------

1) Fry kadalai paruppu, ulundhu. vendhyam, pepper and red chilly with little oil in a pan
2) Grind the fried items except chillies into rough powder. make rough powder of chillies using hand
3) Add oil, kadugu, kayam, kadalai paruppu, ulundhu, kadalai, curry leaves and fry in a separate pan
4) Add turmeric powder, salt, grinded powder and tamarind pulp to the pan. Bring this to boil.
5) Take cooked rice, add required amount of above puliyotharai mix and mix well. Puliyotharai is ready. serve hot with pori kadalai thovaiyal and boiled egg

Addition:
-----------

Adds extra taste by adding fried Ellu and cashew nuts to the mixture.

Paruppu Satham: (Ulundhu)

Paruppu Satham: (Ulundhu)
=====================

Ingredients:
---------------

Rice - 1 cup
Ulundhu (Urad dal) - 3/4 cup
Garlic - 7 pods
Shredded coconut  - 1/2 cup
Vendhayam - 1/2 spoon
Coconut oil - 3 spoons
Curry leaves - 1 bunch

Preparation:
----------------

1) Boil coconut oil. Add Jeeragam, Vendhayam, garlic and curry leaves. Fry for few mins.
2) Add the above fried items and shredded coconut  to the washed rice and ulundhu.
3) Add 3 cups of water and pressure cooker it
4) Once done, Mix well and paruppu satham is ready.
5) Best to eat with avial for vegetarians and Mutton kulambu for Non veggies.

Mutton Chukka

Mutton Chukka:
============

Ingredients:
---------------

Big onion - 2
Tomato - 2
Small onion - 5
Ginger paste - small amount
Garlic paste - small amount
Turmeric powder - 1/2 spoon
Kadugu (mustard) - 1 spoon
Perunjeeragam - 1 spoon
Pattai - small amount
Kirambu - small amount
Elaichi - 2
Coriandar leaves - small amount
Pudhina leaves - small amount
Chilli powder - 3 spoons
Coriandar powder - 1 1/2 spoons
Oil - 5 spoons
Salt - as needed
Mutton - 400 gms

Preparation:
----------------

1) Grind big onion and tomato. Make it a consistent paste
2) Add ginger garlic paste, turmeric powder, 1/2 spoon chilli powder, salt with Mutton and pressure cook til 5 whistles.
3) Add required oil, kadugu, perunjeeragam, pattai, kirambu, elaichi.
4) Add small onion, coriandar leaves, pudhina leaves, ground paste and fry
5) Add chill powder, turmeric powder, coriandar powder and salt to taste.
6) Add the boiled mutton and make it cook
7) Put the cutted coriander leaves. Mutton Chukka is ready.

Addition:
------------

If needed in a gravy consistency, add the ground coconut with kasa-kasa to the mutton and boil for 10 mins

Kootanchoru

Kootanchoru:
==========

Ingredients:
---------------

Thuvaram paruppu (Toor Dal) - 1 cup
Rice - 2 cups
Vegetables(Beans, Carrot, butter beans, peas, potato, Plaintain, Drumstick, mango) - 5 cups
Tamarind - small lemn size
Kayam - small amount
Tomato - 1
Coconut - 1/2 cup
Jeeragam - 2 spoons
Garlic - 5 pods
Turmeric powder - small amount
Chilli powder - 3 spoons
Salt

Seasoning items:
-----------------------

oil
Kadugu (mustard)
curry leaves
ulundhu (urad dal)
cashew nuts

Preparation:
----------------

1) Add all the ingredients in pressure cooker or electric cooker with required water and cook.
2) Add all seasoning items in separate pan and fry. Add this seasoning to the cooked rice and mix well
3) Kootanchoru is ready. Best to eat with Ellu thovaiyal, pickle and pappad