Ingredients Basmati rice 3 cups Paneer 1 packet cut into cubes Fresh Peas 200 grams Onions 2 finely chopped Ginger garlic paste 2 tsp Mint leaves a handful Salt to taste Coconut milk 1 cup
For seasoning Clove 1 Cinnamon 1 Star anise 1 Cardamom 1 Bay leaves 1
Method Heat a pan add 3 tsp of ghee add all the spices saute them well then add onions allow it cook till tender add ginger garlic paste ,green chillies saute well add salt as required add peas and paneer saute them well add basmati rice give it a quick mix and add 6 cups of water and cook it when it boils keep in low flame close it with a lid and cook for 10 more minutes .
Kaja or surul poori Maidha 2 cups Sugar 1 cup Corn flour 1/4 cup Ghee 1/4 cup Flavourless oil to fry Pinch of soda bi carb Salt a pinch Cardamom powder little Saffron little
Method Take 2 cups of maidha add 2 tbsp of ghee, little salt and sodabicarb make it a soft dough by adding water . Allow it to rest for 10 minutes . Prepare sugar syrup with a cup of sugar adding 3/4 of water ,the consistency should be one strand squeeze half lemon in it to avoid crystallization. Back again to dough divide into equal portions and make rounds, flatten it like chappathis and keep aside. Keep the bigger one first grease with ghee add corn flour on top of it ,similarly do the other rounds too,then roll it well on the other side add water and stick it well. Cut into 1/2 an inch and press them well by index finger then by roll do the same with each one .
Heat a pan add oil fry these kaja in low flame till it becomes golden brown on both sides ,dip it in sugar syrup and serve it with sliched pistachios.
Boneless mutton 1/2 kg Onions 3 finely chopped Green chillies 2 slit Ginger garlic paste 2 tsp Salt to taste
Method Wash the mutton boneless nicely add onions ,ginger garlic paste , green chillies salt, 3 tsp of chillies powder and turmeric powder add a cup of water to it mix it well and pressure cook it for 8 to 10 whistles. After the mutton is cooked well ,heat a pan add 2 tsp of oil add spices ( Cinnamon, Clove, bay leaves Cardamom)to it and add the cooked mutton and simmer it well .
For Pav bhaji masala Red chillies 5 Coriander seeds 4 tsp Pepper 1 tsp Jeera 1 tsp Star anise 2 Bay leaves 2 Cinnamon 2 sticks Clove 2 Pepper 1 tsp Jeera 1 tsp
Method Pressure cook potatoes, carrots and peas together with little salt and mash it up well and keep aside. Dry roast red chillies, coriander seeds ,jeera ,pepper ,whole spices and grind them to a coarse powder . Now pav bhaji masala is ready . Now heat a pan add oil or ghee add saunf and add onions, tomatoes and capsicum add 2 tbsp of pav bhaji masala add Chilli powder turmeric powder salt and add the mashed potato,carrot ,greenpeas mixture to it and give it a quick mix .
Add coriander leaves and serve it with Pav with lemon juice .
Homemade chocolates Powdered sugar 1 cup Cocoa powder 3/4 cup Milk powder 3/4 cup Coconut oil 3/4 cup
Take a mixing bowl sieve the powdered sugar ,cocoa and milk powder together . Add half of this flour in a mixing jar add half the amount of coconut oil and blend it well .Then add the next half of the flour and coconut oil to the blended mixture once again blend them well .
Pour the smooth mixture in a mould and refrigerate it for 2 hours .
Bombay chutney or kadala maavu chutney Onions 2 finely chopped Tomatoes 2 finely chopped Green chillies 2 slit Ginger crushed 1/2 inch paste Garlic 6 pods crushed Curry leaves little Salt to taste Besan flour 3 tsp
Method Heat a pan add 2 tsp of oil add red chillies hing ,mustard ,urad dhall ,ginger ,garlic one by one and saute well then add onions salt and turmeric powder cook till the raw smell of the onions goes then add tomatoes, cook till it gets mushy add 2 cups of water and allow it to boil . When it boils well ,keep in low flame and add the besan powder mixed in water ,confirm there r no lumps in this . Cook till the raw smell of the besan flour goes .
Mutter Paneer Green peas 200 grams Paneer 1 packet cut into cubes Onions 3 finely chopped Tomatoes 3 finely chopped Ginger garlic paste 2 tsp Kasthuri methi little Bay leaves 1 Cloves 2 Cinnamon 2 Saunf 1 tsp Green chillies 1 slit Malai or fresh cream 2 tsp for garnishing
Method Boil peas and keep aside . Saute the paneer cubes in ghee and soak it in little water . Now heat a pan add oil or butter fry onions ,tomatoes, ginger garlic paste along with the spices ,allow it to cool and grind them into a smooth paste . Now heat tge same pan add 2 tsp of oil then saunf 1 tsp, a green chilli ,grounded mixture along with the boiled peas ,and paneer add 3 tsp of chilli powder ,turmeric powder and salt ,allow it to boil add a spoon of sugar to enhance the taste .Finally add crushed kasthuri methi and garnish with fresh cream.
Now mutter paneer is ready .
It goes well for roti ,paratha chappathis and parotta.
Ingredients Tomatoes 1 kg 2 tsp of mustard 2 tsp of fenugreek Gingely oil a cup Red chillies 20 to 25 Coriander seeds 2 tablespoons Salt to taste Turmeric powder a pinch Garlic 10 to 15 pods Tamarind a small lemon size
Method Dry roast fenugreek and mustard separately ,powder them in a pestel and keep aside . Heat a pan dry roast redchillies , coriander seeds ,salt, tamarind allow it to cool and grind them along with raw tomatoes in a mixie jar .
Heat the same pan add a cup of oil season it with mustard, garlic and curry leaves and pour the grounded mixture close it with a lid ,allow it to simmer for 10 minutes in a low flame .
When the required consistency comes as shown in the above video stop the stove allow tge mixture to cool and add mustard and fenugreek powder .
Now tomato thokku/pickle is ready to serve .
It goes well with idly ,dosa, adai and rice .
Can be used for a week kept outside and in fridge for a month .
Ingredients Sweetless koya 250 grams Sugar 2 cups Maidha 1/2 cup Ghee and flavourless oil little
Method In a mixing bowl add koya and maidha ,knead it to a soft dough ,cover it with a lid and keep aside . Meanwhile in a vessel add 2cups of water to the sugar and bring it to a boil . Strain it from impurities. Now sugar syrup is ready. Now take the kneaded koya into small portions and do it in required shape round or oval . Heat ghee and oil together in a pan and fry the koya 10 balls each time ,allow it to cool and add in the sugar syrup . Now Gulab jamun is ready . Let it soak in the sugar syrup for half an hour and it’s ready to serve .
Ingredients Onion 1 finely chopped Tomato 1 finely chopped Ginger garlic paste 1 tsp Green chillies 1slit Curry leaves little Potato 1 big cube cut Peas 100 grams
Method Heat a pan add 2 tsp of oil season it with jeera add Curry leaves, green chillies and ginger garlic paste and onions saute it well add salt and turmeric powder, when onions are half cooked add tomatoes cook it till it becomes mushy add potatoes and peas add 2 tsp of chilli powder and little water close with a lid and allow it to boil.
After 2 minutes open the lid by this time the water would have drained and the potatoes peas are cooked well fry till dry and serve it hot .
This goes well for rice ,sambar,rasam, curd ,and variety rice .
Method In a pan add 2 tsp of coconut oil and 2 greenchillies and add all the above mentioned vegetables that are cut into long strips with salt and turmeric powder .
Grind coconut ,5 green chillies along with a spoon of jeera coarsely .
When the vegetables are cooked well add the grounded mixture and season it with mustard and curry leaves.
Bring it to a boil .
Now Aviyal is ready to serve . It’s one of the main dish in Onam Sadya of Kerala.
Ingredients Raw rice 1 cup Par boiled rice 1 cup Toot dhall 1/2 cup Bengal gram dhall 1/2 cup Urad dhall 1tsp Moong dhall 1tsp Hing 1/4 tsp Garlic 8 Saunf 1/2 tsp Jeera 1 tsp Red chillies 5 Fenugreek 1tsp Salt to taste
Method Soak both the rice along with dhalls and Fenugreek for 1 hour . Then grind it along with the salt red chillies, hing, fenugreek, saunf garlic ,jeera and allow the batter to ferment for about 4 hours .
Suraputtu Sura fish 1/2 kg Onions 4 finely chopped Green chillies 4 finely chopped Garlic 15 pods finely chopped Curry leaves little
Method Wash and boil sura fish peel the skin and mash it taking out its bones and keep aside .
Heat a mud pan add 2 tsp of gingely oil fry the onions, garlic, green chillies and curry leaves till the onions are half cooked.
Now add this to the mashed surafish add salt, turmeric powder and chilli powder and mix them evenly, again add 3 tsp of oil to the same pan and transfer the mixture and saute them well till the required consistency as shown in the above video .
For seasoning Hing little Red chillies 1 Green chillies 2 Curry leaves little Mustard 1 tsp Urad dhall 1 tsp Bengal gram dhall 1 tsp Cashews 10
Method Cook raw rice with double the amount of water and keep aside .
Season a pan with 2 tsp of oil add red chillies, hing ,mustard, urad dhall, Bengal gram dhall, cashews, green chillies, curry leaves and then finally grated coconut ,saute for a minute add required salt and mix it the cooked rice evenly .
Tiruvirkolam also known as Koovum is an ancient temple on the banks of the Koovam river in Tamil Nadu, India. It is located about 70 km from Chennai. The water, though sparkling clear over here, becomes polluted on the way and reaches the Bay of Bengal. Its said to be above 1500 years old temple .
The Thirupuranthaka Swami temple is located in Perambakkam and is dedicated to Lord Shiva . Once, three demons, Tharaka, Kamalakshan and Vidyunmali armed with the boons from God Brahma, began to torture the Devas. The Devas sought out God Shiva for protection. The God took a bow and began his battle against the demons. According to rules, anyone undertaking a task should first worship God Vinayaka. But God Shiva forgot this in his haste to destroy the demons. The Devas who knew the rule also intentionally failed to worship God Vinayaka as they thought that God Shiva Himself was backing them. An angry Vinayaka broke the axle – pin of the God’s chariot. Knowing that it was the act of Vinayaka, God asked him to set right the axle – pin which his son Vinayaka did. God Shiva rose as a Swayambu from the place where the Kooram (axle) of the chariot stuck. Hence the place was named Kooram which later changed as Coovum says the legend of the temple. Hence this temple has three Ganesha idols one at entrance ,one in kostam and in the Pragharam is named acharutha vinayagar. Achu means axle in Tamil .
The place is also called as Thiruvirkolam. Presiding Deity is called as Tripuranthaka Swami / Thiruvirkolanathar. This Shiva lingam is not touched by human hands, not even by the priests, as it is “Theenda Thirumeni”. The color of Shiva Linga changes on its own as per the seasons. When the country is flourishing its in white colour and during famine or any other mishaps in red colour . Goddess is called as Tripuranthaka Nayagi / Thiripurasundari.
The temple is situated at the origin point of the Coovum river with its sparkling and clear waters. Sambandhar has revered the temple in his verses in Devaram. This is one of the 276 Devara Paadal Petra Shiva Sthalams and 14th Shiva Sthalam in Thondai Nadu. There is separate set of Pancha Bootha Sthalams around Chennai and out of that, this is the “Agni” Sthalam.
Once we enter the temple first come the Goddess Thiripurasundari shrine next comes Lord Shiva’s shrine in front of Lord Shiva’s shrine is Lord Natarajar idol and when we enter inside to the right we see Nayanmars nand Urtsavars idols opposite to Lord Shiva is Nandi along with the dwajasthambam.
Lord Bhairavar has a seperate shrine in the Pragharam is without the dog his vahana.
The temple has a huge pond it is said no frog or snakes exists in this pond till date.
Unlike other Lord Shiva temples Goddess Thiripurasundari has a seperate shrine and is situated right side of Lord Shiva so first rituals are done to Goddess then to Lord Shiva meaning while we pray to the Goddess she herself conveys our prayers and offerings to the Lord Shiva . Sri Chakram has been installed before the Goddess idol hence its considered as a Parigara Sthalam people with matrimonial problems .
The kostam consists of Lord Vinayaka, Lord Dakshinamoorthy , lingothbavar here lingothbavar idol is different with swan on top , the vahana of Lord Brahma, center Lord Shiva and beneath is pig faced Varahar an avatar of Lord Vishnu ,then Lord Brahma, Chandikeswarar and Goddess Durga.
The outer pragharam consists of Achuratha Vinayagar , Lord Murugan with valli deivayanai and Lord Balamurugan sannidi and Goddess Meenakshi with Lord Sundareshwarar sannidhi (Sundhareswarar in linga form)
There is a faith those who attend 3 pradosam consequently will be relieved from their nuero diseases, do visit this temple if possible and get the blessings of the lord .
The main gopuram Lord Vinayagar at the entrance Lord Tirupuranthaka Swami Lord Vinayagar in kostam Lord Dakshinamoorthy in kostam Lord achiratha Vinayagar Lord shanmughanathan with His consortsChandikeswarar Lord Brahma in kostam Goddess Durga in kostamLingothbavar in kostamIn front of Goddess Thiripurasundari shrine which comes first while entering the templeGoddess Thiripurasundari Lord Bhairavar Meenakshi Sundhareswarar sannidhi The temple pond
Ingredients Green gram dhall 1 cup Onions 2 finely chopped Tomatoes 2 finely chopped Green chillies 6 slit Ginger 1 inch piece crushed Garlic 6 to 8 cut into small pieces Salt to taste Tamarind little
Method Pressure cook Green gram dhall with double the amount of water for 6 whistles.
Soak the tamarind in water.
Heat a pan add 2 tsp of oil add red chillies, hing ,mustard, urad dhall ,green chillies, curry leaves ,ginger ,garlic saute them well add onions in this stage add turmeric powder and salt fry till the raw smell goes then add tomatoes saute them well till it becomes mushy then add water ,bring it to a boil .
Then add tamarind water finally the Pressure cooked Green gram dhall and boil for 2 more minutes .
Now payatham parupu sambar is ready to serve .
It goes well with idly ,dosa and especially pongal .
Karamani kozhambu or masala without coconut and tamarind.
Ingredients Karamani 250 grams Onions 2 finely chopped Tomatoes 2 finely chopped Green chillies 2 slit Ginger garlic paste 1 tsp Salt to taste Saunf 1 tsp Curry leaves little Kasthuri methi 1 tsp
Method Soak Karamani overnight and pressure cook for 6 whistles ,mash them little and keep aside.
Heat a pan add 1 tsp of oil add saunf , greenchillies ,ginger garlic paste saute well then add onions along with salt and turmeric powder saute them well till the onions become tender then add tomatoes saute it well till it becomes mushy add chilli powder add water and boil it with closing a lid for 2 minutes. Then open it add the half mashed Karamani to it and boil it for another 2 minutes finally add crushed kasthuri methi to it .
Now Karamani masala is ready to serve .
It goes well with pulav, paratha ,roti chappathis and rice .
Ingredients Brinjal 1/4 kg Ground nuts 2 tbsp Bengal gram dhall 2 tbsp Sesame 2 tsp Red chillies 6 Salt to taste Onions 1 big finely chopped Ginger garlic paste 1 tsp Tamarind little Mustard 1tsp Curry leaves little Jaggery little optional Gingely oil 5 tsp
Method Slit brinjal into four at one end put it in salt water . Dry roast red chillies, groundnuts ,channa dhall, sesame, add little tamarind and salt to it and grind it well .
Stuff the grounded mixture in the brinjal and keep aside .
Heat a pan add 5 tsp of gingely oil season with mustard seeds, then finely chopped onions ,ginger garlic paste saute them well add turmeric powder , salt and the stuffed brinjal . Cook them with a lid on low flame, when one side is done flip the brinjal to the other. Those who like the jaggery taste add to it now .Cook well on both the sides and it’s ready to serve if needed dry .
If needed gravy add water to the remaining grounded mixture and add to the cooked brinjal .
Now gutti vankaya is ready to serve .
It’s a Andra delicacy goes well with rice ,lemon rice ,coconut rice ,dosas and idly.
Ingredients Raw mango 1 Green chillies 3 Turmeric powder little Salt to taste
For seasoning Coconut oil 1tsp Red chillies 1 Hing little Mustard 1 tsp Jeera 1tsp Curry leaves little
Method Take a pressure cooker pan add raw mango cut into cubes along with salt ,turmeric powder, and green chillies add 2 cups of water and pressure cook it for a whistle.
Then strain the water add it to a mixie jar and grind to a smooth paste .
Add it to the pan again along with the strained water and season it with 1tsp of coconut oil added h8ng red chillies mustard and curry leaves. Bring it to a boil .
Now Mavinikaya saaru is ready. If diluted can also have it as a soup .
Surameen kuzhambu Sura 1/2 kg Onions 3 , 2 finely chopped 1 crushed Tomatoes 2 made into a smooth pulp Garlic pods 10 to 15 Curry leaves little Salt to taste Tamarind small lemon size
Method Wash and boil the sura fish ,peel the skin and make them in to small pieces .
Soak tamarind in 3 cups of water.
Heat a mud pan add 6 tsp of oil temper it with mustard jeera fenugreek and pepper saute them well then add the garlic along with the crushed onions ,followed by finely chopped onions add salt and turmeric powder then add tomato pulp . After the raw smell of the tomatoes are gone add 6 tsp of chilli powder saute them well and add tamarind water .
When it boils allow it to simmer then add the sura fish to it and boil for 2 more minutes by closing it with a lid .
Ingredients Refined oil 1 cup naattu sakkarai 1 cup Cocoa powder 4 tsp Wheat flour 1 cup Baking powder 1/2 tsp Soda bi carb 1/4 tsp Cashews and badhams sliced little Egg 3 Vanilla essence 1 lid
Method First of all pre heat cooker with a stand inside close it with lid ,let tye flame be high. Secondly grease the baking vessel with butter or ghee and dust it with wheat flour . Beginners use butter paper for a safer side. Grease and dust on the butter pepper too . Take a mixing bowl add oil in it add naattu sakkarai and blend well in the same direction next take sieve wheat flour along with cocoa powder, baking powder and soda bi carb to it ,then add egg one by one to it finally vanilla essence .All should be blended in the same direction to avoid air bubbles .
Pour the mixture to the greased plate .Tap them well to clear the air bubbles and keep it in the pre heated cooker .
Now keep the flame to medium bake for 10 minutes open and add the nuts and bake it for more 20 minutes.
After 30 minutes open and prick the cake with a fork to confirm its cooked well.
If done the cake is ready if not done cook for 10 more minutes.
After it cools, turn it upside down in a plate and then turn the cake such that nuts are on the top .
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Left over rice cutlet
Ingredients Left over rice 1 cup Potatoe 1 big Onions 2 finely chopped Green chillies 3 slit Curry leaves little Coriander leaves little Corn flour 4 tsp Salt to taste Ginger 1/2 inch finely chopped Bread crumps 4 tbsp
Method Mash the Potatoes and the Left over rice together well add salt, turmeric powder, chilli powder, then add onions, ginger ,green chillies, curry leaves and coriander finally corn flour and blend them all well . Make small rounds and flatten them in to required shapes like round or square toss them in bread crumps and shallow fry in oil
Now rice cutlet is ready . Serve it hot with tomato sauce .
Ven pongal Ingredients Raw rice 1and 1/2 cup Green gram 1/2 cup Peppercorns 1 tsp Jeera 1tsp Ginger 1 inch Hing little Salt to taste Curry leaves little Cashews 10
Method Wash rice along with green gram dhall add 6 cups of water to it add salt, crushed ginger and hing pressure cook it for 6 whistles.
Beat well the rice n green gram dhall mixture well and season it with 1 tsp of ghee and 5 tsp of flavour less oil with peppercorns jeera cashews and curry leaves. Pour them and mix well in the rice green gram mixture.
Ingredients Raw mango 1 big Onions 2 diced Tomatoes 1 Green chillies 4 Curry leaves little Toor dhall 1 cup Ghee 3 tsp for seasoning
Method Pressure cook toor dhall . In a vessel add Raw mangoes ,onions diced , tomatoes, salt and turmeric powder add little water to it and pressure cook these for 2 to 4 whistles . Now add tge cooked raw mangoes in a mud pot and mash it slightly add dhall to it blend them well together . Take a pan add 3 tsp of ghee season with mustard , urad dhall, if needed red chillies and curry leaves add the blended mixture cook for a minute and serve it hot .
This is an Andra delicacy called mavidikaya pappu .
Ingredients Raw rice 1 cup Idly (par boiled) rice 5 cups Urad dhall 1 1/2 cup Fenugreek 2 tsp
Method Wash both the rice together 2 times and soak it for 3 hours . Similarly wash urad dhall along with fenugreek 2 tsp 2 times n soak for 3 hours.
First put urad dhall in grinder add water little by little grind it till it becomes a fluffy and smooth , now remove it from grinder add rice grind it to a smooth batter and add it to the urad dhall batter and blend both the batter together well .
Keep it outside for 5 to 6 hours . By this time it ferments well. If storing in fridge store half filled batter in vessels .
Now the batter is ready to make idly as well as dosa .
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