KADAMBAM RICE RECIPE/ KADAMBAM

INGREDIENTS:  Serves 5 people
1.  Rice - 1 cup
2.  Toor dal - 1/2 cup
3.  Tamarind small amount
4.  Mixed vegetables - 3 cups
5.  Paruppu urundais few
6.  Turmeric powder - 1/2 teaspoon
7.  Kondakadalai / channa dal - 1 tablespoon
8.  Dry sundakai - 1 tablespoon
9.  Gingelly oil - 3 tablespoon
10. Salt to taste

TO FRY AND POWDER:
1.  Coriander seeds - 3 tablespoon
2.  Methi seeds - 1/4 teaspoon
3.  Red chilly - 2
4.  Bengal gram - 2 teaspoon
5.  Urad dal - 2 teaspoon
6.  Pepper - 1/2 teaspoon
7.  Grated coconut - 2 tablespoon
8.  Asafoetida / perungayam - 1 pinch

All the above should be fried in oil and to be ground.

TO TEMPER:
1.  Ghee - 1 teaspoon
2.  Mustard - 1/4 teaspoon
3.  Curry leaves
4.  Red chilly - 2

TO MAKE PARUPPU URUNDAIS:
1.  Toor dal - 1/2 cup
2.  Red chilly - 2
3.  Salt to taste
4.  Cooking oil - 3 tablespoon

METHOD:
1.  Soak channa dal in water for 1-1/2 hours cook them in water and keep it aside.

2.  Soak toor dal and red chilly in water for 1 hour to make paruppu urandais.

3.  Pressure cook rice and dal with turmeric powder mash them and keep it aside.

4.  Grind the soaked toor dal and chilly with some salt to a coarse paste.

5.  Heat oil in a pan add the paste and cook by stirring till they become thick.

6.  Remove the pan from heat and make shapes.

7.  Steam cook them in idly cooker like this and keep it aside. Now paruppu urundai is ready to cook.

8.  Fry the sundaikai in ghee and keep them aside.

8.  Heat a pan pour some oil when they gets hot add the cut vegetables, turmeric powder and stir them well.

9.  Add salt and pour 1/4 cup of water and close the pan let them cook for 15 mins.

10. When they are half cooked add the tamarind juice and cook till

the raw smell goes.

11. Now add the mashed rice and dal, cooked kondakadalai, paruppu urundais, ground powder and some salt to taste.

12. Cook them for 5 mins and temper them and finally add gingelly oil and serve hot with appalam.

More to come from Grace Dishes

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SAKARAI PONGAL/ SWEET PONGAL RECIPE

INGREDIENTS:
1.  Raw rice - 2 cups
2.  Green gram dal roasted lightly - 1 cup
3.  Jaggery - 4 cups grated
4.  Ghee - 5 tablespoon
5.  Cashew- nuts - 10
6.  Raisins - 10
7.  Cardamom powder - 1 teaspoon
8.  Water - 10 cups
9.  Kesari powder - 1 teaspoon(optional)

METHOD:
1.  Combine dal and rice and keep it aside.

2.  Wash them well and drain the water.

3.  Pressure cook them and leave it for 4 whistles.

4.  Meanwhile add little water to jaggery and cook till it dissolves.

5.  Strain the syrup.

6.  Heat a pan and add the syrup and cook till it reaches soft ball consistency which means when a drop of jaggery is dropped in water it forms a soft ball.

7.  Add the rice and dal and stir them.

8.  Fry the cashews, raisins in ghee.

9.  Pour them over pongal.

10.Add cardamom powder and stir. if u want the pongal to be dark in co-lour you can add the kesari powder.

11.Cook till the pongal gets thick and serve hot.

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MURANGAIKEERAI PORIYAL RECIPE/ EGG PORIYAL RECIPE

INGREDIENTS:
1.  Drumstick leaves small amount
3.  Onion - 1
4.  Red chilly - 2
5.  Salt to taste
6. Mustard - 1 pinch
7. Gingelly oil - 2 teaspoon
8. Cooking oil - 2 tablespoon
9. Water - 1 cup
10. Scraped coconut hand full

METHOD:
1.  Keep a pan on flame when it gets hot pour some gingelly oil and add mustard, onion, salt and egg and fry them in oil for 10 mins and keep it aside.

2.  Now keep another pan on flame and pour some cooking oil when they gets hot add mustard, onion, red chilly, drumstick leaves and add some water and salt to taste.

3.  After they gets cooked  mix both the egg poriyal and murungaikeerai poriyal it gives good taste.

4.  Garnish them with scraped coconut.

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PARIPPU CURRY/PARIPPU CURRY RECIPE

INGREDIENTS:
1.  Pasi paruppu / moong dhall - 1/4 kg
2.  Onion - 1
3.  Tomato - 3
4.  Curry leaves small amount
5.  Red chilly - 4
6.  Salt to taste
7.  Turmeric powder

TO BOIL:
1.  Pasi paruppu - 1/4 kg

METHOD:
1.  First fry the paruppu with oil in a kadai . Wait till it gets aroma of paruppu.

2.  Wash the paruppu with water and drain them out.

3.  Now pressure cook the paruppu with turmeric powder and garlic.

4.  Place a kadai on flame pour some oil when it gets hot add mustard, curry leaves and onion and fry them till golden brown.

5.  Add turmeric powder and mix the mashed pasiparuppu to it and some salt to taste

6.  Parippu curry is ready.

More to come from Grace Dishes

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THORAN/ THORAN RECIPE

INGREDIENTS:

1.  Cabbage - 1/4 kg

2.  Onion - 1

3.  Red chilly - 2

4.  Curry leaves

5.  Coconut scraped - 1/4 cup

6.  Salt to taste

7.  Cooking oil - 2 tablespoon

8.  Turmeric powder - 1 pinch

9.  Mustard - 1 pinch

10.Water 1/4 cup

METHOD:
1.  Cut the cabbage and keep it aside.

2.  Place a kadai on flame when it gets hot pour some oil and add mustard, curry leaves, red chilly, onion and fry them till golden brown.

3.  Now add the cut cabbage into it and fry in oil for 2 mins and add the turmeric powder and some salt to
taste.

4.  Cook them for 15 mins when the water has been absorbed add the coconut scrape and stir well and off
the flame.

5.  Thoran is ready.

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FISH RECIPES/ FISH CURRY RECIPE

                                     

INGREDIENTS:

1.  Fish – ½ kg

2.  Onion – 2

3.  Tomato – 4

4.  Scraped coconut – 2 cups

5.  Mustard – 1 pinch

6.  Fenugreek – 4 seeds

7.  Curry leaves

8.  Pepper – 1 teaspoon

9.  Cumin seeds – 1 teaspoon

10. Saunf (sombu) – 2 teaspoon

11. Ginger garlic paste – 1 teaspoon

12.  Red chilly - 7

TO FRY:

1. Onion, tomato, red chilly, pepper, curry leaves, cumin seeds, sombu to be fried in oil separately.
2. Coconut to be fried separately.

TO GRIND:

1. Both the above ingredients to be ground separately.

METHOD:
1.  Take a pan and keep it on a flame when it gets hot pour some oil add mustard, fenugreek, curry leaves,

ginger garlic paste and onion fry them till golden brown.

2.  Add turmeric, chilly and coriander powder and add some water.

3.  Now add the ground (fried item No 1) paste to the pan.

4.  Stir them well and add the tamarind juice to it. Let them boil for some 15 mins.

5.  Add the fish into the pan and don’t stir within five mins  add the coconut paste to it and switch off the flame after 10 mins.

6.  Delicious Meen kulambu is ready to eat with fish fry.

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TOMATO THOKKU/ THAKALI THOKKU

INGREDIENTS:
1.  Tomatoes - 1/4 kg
2.  Onion - 1
3.  Cooking oil - 2 tablespoon
4.  Mustard - 1 pinch
5.  Turmeric powder - 1 pinch
6.  Chilly powder - 2 tablespoon
7.  Curry leaves small amount
8.  Salt to taste

TO GRIND:
1.  Tomatoes should be ground

METHOD:
1.  Place a kadai on flame, when it gets hot pour some oil and add mustard, onion and curry leaves.

2.  Stir them well and add the turmeric powder, chilly powder, and some salt to taste.
3.  Now add the ground tomatoes and add 1/4 cup of water to it and when they gets thick off the flame.

.
4.  Delicious tomato thokku is ready to eat with rice.

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JAVVARISI PAYASAM RECIPE/PAYASAM

INGREDIENTS:

1. Javvarisi – ½ cup
2. Sugar – ½ cup
3. Cardamom powder – 1 teaspoon
4. Cashewnuts – 7
5. Kismis (Raisins) - 5
6. Milk – 2 cups
7. Water – 1 cup
8. Salt - 1 pinch
9. Ghee - 2 tablespoon

 METHOD:

1.  Soak javvarisi in water for 1 hour when it becomes to look smooth drain the water.

2.  Now take fresh water in a bowl and javvarisi and boil them with salt.

3.  When they are boiled well add milk ,sugar and stir them well.Meanwhile fry cashews and cardamom in ghee.

4.  Within 10 mins they get ready and add with cardamom and fried cashewnuts.

More to come from Grace Dishes.

Happy Cooking!