Chili Tofu

Cut the Tofu into cubes
In a bowl mix the following:
1tsp corn flour
1 egg (or egg white)
salt per taste
pepper powder
pour this mixture over tofu and let it soak for 5 mins
In a pan shallow fry this with little oil
Transfer to a plate. In the same pan, add 1 tbsp oil
splutter 1tsp cumin seeds
saute 1 green chilly, 2 finely chopped garlic cloves, 1tsp ginger-garlic paste, 1/2 onion finely chopped
when onions brown, add 1/2tsp of coriander powder, add 1/2 tsp sambal oelek - fry for a min
optional: add chopped bell pepper
Add 1/2tsp red chilly powder+ 1 tsp of soy sauce
1tsp of lime juice and add the tofu cubes. fry for couple more mins
and garnish with cilantro leaves.
serve as a side dish

Gobi Chops

1/2tsp fish fry masala
1/2tsp aachi chilly powder
1/4tsp coriander powder
pinch of turmeric
salt
make a concoction with little water
Coat the gobi (cauliflower) florets with this masala.
Gobi must be cut small
set aside fo4 5 mins

oil+cloves 4+ cinnamon+1/4tsp fennel seeds+ curry leaves+ 1 slit green chilly+1/4 medium chopped onions+1/2tsp ginger-garlic paste
saute until light brown+ godi florets -> fry for 4 mins+ sprinkle water as needed+ when gobi doesnt smell raw, add 3 tbsp of water and
cover and cook until water evaporates or gobis are tender. might be 5 mins or so.
sprinkle pepper. toss again and serve.

VadaKari

• Make Vadas and let them cool
• Break them into small bits and keep aside
• Heat 1 tsp of oil in a pan and splutter 1tsp of cumin seeds
• Add 1 spring of curry leaves, 1 onion finely chopped, very little salt
• As vadas also contribute some salt, add little salt to the gravy
• Fry until onion turns brown
• Add a pinch of turmeric powder
• Add 1 large finely chopped tomato and saute until oil leaves the sides
• Add 1tsp red chilly powder, 1 tsp coriander powder, 1/4tsp garam masala powder
• Saute for couple more minutes
• Add 1 cup of water and cook for 3 mins
• Add the vada bits and mix well
• Simmer for 10 mins or until gravy thickens
• Garnish with cilantro leaves
• Serve with Aappam, Dosa or Idli

Tomato Dosa

Soak 1.25 cups of Raw rice & 2 tbsp of Toor dhal for 1 hour
Drain and grind them along with
- 2 Tomatoes
- 3 red chillies
- 4 1-inch coconut pieces (or 2 tbsp of grated coconut)
- 2 tbsp of grated jaggery
- salt per taste

Do not add water as you are adding tomatoes.
Make it to the consistency of a dosa batter.
Add some cilantro leaves to the batter and make dosa.
The highlight of this dosa is that the batter need not ferment.
Serve with any chutney or vadakari masala.

Tomato Aloo Kurma

Wet Masala: 1tbsp dhalia
1/2tsp kasakasa
1/2tsp fennel
3 garlic
little ginger half inch
4 1-inch coconut pieces
4 cloves
1 inch cinnamon stick

oil+mustard seeds+cumin seeds+curry leaves+1 long green chilly+1/2 medium onion chopped+2 large tomatoes
+salt+turmeric+4 large boiled mashed (coarse) potatoes+ 1/2tbsp aachi chilly powder+ 1/2tbsp dhania powder
+ wet masala + 3 cups of water + cook for 15 mins on medium heat

Mango Lassi

Feel like being fried in a wok when it is piping hot during the summer?
I find this drink more relishing.

• Slice the mango and grind it to a pulp in a blender
• Add 2 tbsp of plain yogurt (curd)
• Add Salt per taste
• Blend them all again
• Add ice cubes and serve chilled

Pudhina Chutney

Makes 3 servings

• Wash 2 bunches of Pudhina (Mint) and pluck the leaves (about 1 cup)
• Heat 1 tsp of oil in a pan and saute these leaves along with 2 red chillies (seeds removed)
• After the leaves wilt (like about 3 or 4 mins of sauteing) add 5 one inch coconut pieces along with half inch tamarind (do not add more)
• Saute all for another 2 mins
• Add salt per taste and let it cool down for 5 mins
• Grind it to a fine paste adding very little water. Adjust salt.
• Serve with steaming Idi or Dosa or Rice
• You can add a little more tamarind if you intend to serve only with rice. Add sesame oil to the mint rice to add more Josh.
• To make kothamalli chutney (cilantro chutney) use cilantro leaves instead of mint leaves.

Suraikkai Peanut Yellow Curry

Makes about 4 to 5 servings
This is a recipe that Tamil formulated. :) By the way, Did I ever mention that I learnt cooking from my dear husband? But then I had to unlearn whatever he taught (and thought) as 'cooking' so as to really cook - thats a different story. ;)

This yellow curry has a little tinge of sweetness from the peanuts that makes it all the more delicious. The subtle taste of the vegetable is complimented with the heat of ground garam masala bringing out the perfect blend of flavors ever. This goes well with plain Rice or Chapathi.

• Fine ground the following with a little water: 10 cloves, 2 inch cinnamon stick, 1 tsp of fennel seeds, 2 tbsp of raw peanuts (preferably the brown skin peeled), 1 pinch of turmeric powder, 1tsp of red chilly powder
• Dice 2 medium size Suraikkai (Bottle Gourd) into small cubes
• Heat 1 tbsp of oil in a pan and season with curry leaves
• Saute 1 large chopped Onion until translucent
• Add salt per taste
• Toss the diced Suraikkai and saute until tender
• Add the ground masala
• Add water per desired consistency
• Cover and cook until veges are done and curry thickens
• Garnish with cilantro
• Serve with Rice or Chapathi

You can substitute 2 tbsp of grated coconut + 1 tsp of dhalia (pottu kadalai) in place of peanuts to make the masala paste. Ofcourse you would have to call it Suraikkai Coconut Yellow Curry in which case. :) We like the peanut version.

Disclaimer: All credits (or complaints) go to Tamil, my sweetheart.

Mushroom Chops

Makes 3 generous servings

• Heat 1 tbsp of oil in a pan
• Add 0.5tsp of cumin seeds, 2 cloves, half inch cinnamon stick
• When cumin seeds splutter, add 1 large finely chopped onion
• Add salt and saute the onions until light brown
• Add 1 tbsp of ginger-garlic-coriander paste. saute.
• Add 1 green chilly slit lengthwise (can chop too. But I prefer long slit so my son can easily discard it.)
• Add a spring of curry leaves and saute for few seconds
• Add a pinch of turmeric powder
• Add 1 large ripe Tomato - finely chopped
• Saute until oil leaves by the sides
• Add washed and quartered button mushrooms (around 15 or so)
• Fry for a min
• Cover and cook for 7 mins
• Need not add water as mushroom leaves water by itself. If you still wish to add water just add 1 or 2 tbsp
• While it cooks, coarsely crush the following: 3 garlic pods, 0.5tsp of peppercorns, 1tsp of cumin seeds. Use a pestel preferably. Do not fine grind it. It must be very very coarse.
• After the mushroom is done do the following:
• Heat a really wide mouthed pan [I mean it :) ]
• Add a dash of butter and 1 tbsp of oil . You can make it all butter.... but then the 'cholesterol cop' inside me, wont let me do that. ;)
• Add the crushed garlic-pepper-cumin coarse masala and fry until raw smell vanishes
• Add few curry leaves and few cilantro leaves
• Add 0.5tsp of red chilly powder, 0.5tsp of coriander powder, 0.25tsp of garam masala pdr
• Qucikly toss the mushroom gravy into this wide pan
• Fry until all the water eaporates and the gravy thickens
• The gravy will be coating the mushrooms real good
• Garnish with cilantro leaves and serve or relish
• This dish tastes heavenly with Rice, Chapathi or any Roti
• You can even beat an egg (or egg white if your 'cholesterol cop' is still around) with little soy sauce and scramble it and add to the dish for an extra notch

Keerai Puli Masiyal

Makes 3 servings

• Heat 1Tbsp of oil in a pan
• Season with a pinch of hing, 1tsp of mustard seeds
• When they crackle, add 0.5tsp of urad dhal, 0.5tsp of channa dhal, 0.5tsp of cumin seeds, 1 red chilly, 1 coarsely crushed garlic
• Add around 10 pearl onions and saute until tender
• Add salt and a pinch of turmeric powder
• Toss in 2 cups of very finely cut spinach
• Saute until leaves wilt
• Add 1 gooseberry sized tamarind extract
• Mash the spinach in tamarind juice using the back of a laddle while it is cooking
• The leaves may not get fully mashed..(I wish though) Its OK just try your best. :)
• When the tamarind doesnt anymore smell raw, add 0.5tsp of red chilly powder
• Add 3 to 4 laddles of cooked toor dhal (May be a cup)
• Add 1 cup of water
• Mix and bring it a boil (takes about 5 mins)
• Serve with hot rice. Kids love it

Onion Roast

This is a no biggie. The dosa needs to be little thicker than regular dosa. Pour the batter in the center of the pan and gently but swiftly make it into a circle. Quickly sprinkle some finely chopped raw onion on top. When sprinkled before the batter begins to cook, the onions will get well set into the dosa. Drizzle few drops of oil on the sides and when the bottom side gets golden brown, gently flip the dosa and leave it for 2 or 3 secs and roll it into the plate. Serve hot with Chutney and Udipi Sambar.

Udipi Sambar

This is restaurant style sambar. Goes well with Dosai or Idli. Might not suit white rice. And this is similar to the Arachuvitta Sambar

• In few drops of oil, roast the following until golden brown: 05 tbsp coriander
  0.5 tbsp channa dhal
  1 red chilly long
  0.5tsp methi (add it to the very last, else it will get bitter)
• Fry 1 inch coconut for few seconds along with the above
• Grind them to a fine paste adding little water. Set aside.
• Pressure cook 0.5 cup of Toor Dhal with a pinch of turmeric powder, 2 garlic cloves, 1tsp of castor oil for about 5 whistles
• The dhal:water ratio is 1:3
• Soak 2 inch tamarind piece in little water and extract the juice
• Precook all vegetables (Carrot, Radish, ChoCho, Pumpkin etc) with little salt and little water. Use stove top/microwave. Half cook them.
• In a pan heat 2 tbsp oil and saute thin long cut onions (1 large) until translucent
• Add salt per taste (go easy as the veges have some salt too)
• Add the tamarind extract and cook the onions until the tamarind no more smells raw
• Add 1 finely chopped ripen Tomato (need not saute)
• Add the ground masala
• Add 1tsp red chilly powder (I use Aachi brand - less spicy)
• Add the mashed Toor dhal
• Add the veges with any cooked water
• Add water per desired consistency
• Bring the sambar to a boil (like abt 10 mins)
• Do the tadka and add
• For tadka/seasoning, in few drops of oil, add the following and fry for few seconds : a pinch of hing, mustard seeds, cumin seeds, urid dhal, channa dhal, 2 red chillies, 5 pepper corns, 1 crushed garlic clove, few curry leaves.
• Garnish with cilantro leaves
• Serve hot with Dosa or Idli

Mini Idlies

Use the same batter as that of the regular ildy. But use the mini idly plates to steam the bite size feast. 6 or 7 mins in the steamer would do to make a batch of 72 teeny tiny treats. Gobble them down with little ghee and delicious Udipi Sambar.

Mysore Dosai

Uses the same batter made for Idli. The consistency should be little watery than that for Idli.

Make Crispy Dosa and on the inner side spread the Tomato chutney (preferably spicy) and roll the dosa and serve hot.

Tomato Chutney

Makes 2 cups of chutney

This is a slight variation from the Onion Chutney.
Basically add tomato to the ingredients list and you got it. ;)
I usually make Onion chutney and divide them into 2 portions. I saute 1 large Tomato along with some pre sauted onions and grind along with one portion of the Onion Chutney. Clear as mud?! :-) Well let me give you the separate instructions anyway.

• Roast the following in very little oil:
  2tbsp Channa dhal
  1tbsp Urid dhal
  2 long red chillies
• Grind the above to a fine powder along with
  3 half inch coconut pieces (I use the bare minimum, can go liberal)
  very little ginger
• Fry the following until onions turn slight brown:
  2 medium chopped onions
  2 chopped garlic cloves
  salt per taste
  half inch tamarind piece
• Add 1 large Tomato and fry until oil leaves
• Transfer the contents and cool down to room temperature
• Grind them to a fine paste
• Mix the dhal powder to this paste and grind all to mix them evenly
• Adjust salt
• Optional: season a little oil with curry leaves, red chilly, mustard seeds, cumin seeds if you wish
• Serve with Idli or Dosai

Onion Chutney

Makes 2 cups of chutney

1. Roast the following in very little oil:

• 2tbsp Channa dhal
• 1tbsp Urid dhal
• 2 long red chillies

2. Grind the above to a fine powder along with

• 3 half inch coconut pieces (I use the bare minimum, can go liberal)
• very little ginger

3. Fry the following until onions turn slight brown:

• 2 medium chopped onions
• 2 chopped garlic cloves
• salt per taste
• half inch tamarind piece

4. When onions cool down to room temperature, grind them to a fine paste

5. Mix the powder (got from step 2) to this onion paste and grind all to mix them evenly

6. Adjust salt

7. Optional: season a little oil with curry leaves, red chilly, mustard seeds, cumin seeds if you wish

8. Serve with steaming Idli or Dosai

Idli

Ratio of Idli Rice: Urid dhal -> 4:1

Slightly wash rice and dhal individually. Soak the rice and dhal separately in a wide mouthed vessel in non-chlorinated water. Use just enough water. You will be using this water for grinding the next day. Add 0.5tsp of unwashed methi seeds to each vessel. Leave them overnight uncovered in any open place. The next day morning grind them separately using the saoked water. Fine grind dhal. Coarse grind rice. Mix them both with your clean hands. Add Kosher salt or non-iodised salt per taste.

Use just enough water to mix with the batter and make it to idli consistency. The batter should not be very thick or very thin. If poured, it should go drip.. drip.. The fact that you make the batter to the right consistency well before fermenting is key..

This avoids you to again alter the batter consistency after fermentation.
And why avoid that? there is a chance that if you overmix it, you may lose all the aeration formed overnight while fermentation. It is this aeration that is one key factor that makes the idly soft like maligapoo..

Transfer the batter to 2 wide mouthed vessels and leave them covered in a warm place overnight. You may leave them inside the electric oven (if you live in cool place, then you may leave the oven lights on) or may be in your patio when it is sunny..
The next day morning, you will see the batter fermented to its fullest. If you follow the above meticulous steps, you wont go wrong. :)


Grease the idly plates with oil or if you use the traditional idli vessel, drape the vessel with damp cloth and pour batter into the cups. Steam the idlis for about 8 mins or until the toothpick comes out clean when inserted into the delicious fluffy idlies..
Serve with any gravy or Idli kurma or Chutney or Udipi Sambar.

NOTE: If you are not up for a battle with the batter (believe me, it is not as hard as it sounds..),
resort to this easy method of ready ildies..

Now for the little details and the reasons behind them:
Why non-chlorinated water..and why kosher salt?
Chlorine and Iodine are not friends with yeast. They retard yeast growth and hence fermentation is not at its best. Tap water might contain chlorine and regular table salt might be fortified with iodide. And Kosher salt in Tamil is Kal Uppu.
Why soak them uncovered..why use methi seeds?
Methi seeds are good at gathering wild yeast - the one that makes the batter ferment. When left incovered, the seeds and urid dhal can collect more yeast.
Why use the same water for grinding?
You dont want to waste the hard collected yeast..or do you?!
Why use hands to mix the batter?
Your fingers and palm have the heat index that assist in yeast growth
Why place in a warm place or with oven lights on?
Warmth nurtures the yeast

Potato Idli Kurma

This Kurma goes well with Idli or Dosai. Some may like it with rice too.

• Boil 4 potatoes (I prefer pressure cooker)
• Peel and mash them into big pieces.
• Fine grind the following: 6 1-inch coconut pieces (or just add 2 tbsp of coconut paste), 2 cloves, 1 half inch cinnamon, 2 garlic pods, little ginger, 0.5tsp poppy seeds, 0.5 tsp fennel seeds
• Heat 1tbsp of oil in a pan
• Season the oil with a pinch of hing, 2 cloves, 2 cinnamon sticks, 0.5tsp cumin seeds, 0.5tsp fennel seeds, few curry leaves, 1 slit green chilly
• Add 1 large chopped onion and fry until slightly brown
• Add salt per taste and a pinch of turmeric powder
• Add 1 large finely chopped tomato and fry until oil leaves by sides
• Add 1tsp of red chilly powder and stir for few seconds
• Add the mashed potatoes
• Add the ground paste and fry for a min
• Add 2 cups of water & cook for 10 mins or until raw smell wades off
• Garnish with cilantro
• Serve hot with Idli or Dosai or Rice

Vegetable Kachori

Makes about 10 Kachories

Kachories are Gujarati snack - it is a dumpling with typically bean stuffing. I go wild and encourage you to use pretty much anything that you can stuff into the dough. I mean anything..even if you have some left over vegetables or thick chutneys.. Today I used just my left over carrot poriyal and kollu chutney as stuffing.

Stuffing:

• Heat very little oil and season it with mustard seeds, hing, curry leaves
• Fry 1tsp of ginger-garlic paste
• Add 0.5tsp chilly powder, 0.25tsp coriander powder, pinch of turmeric, salt per taste
• Add any vegetable you like.
• Preferred veges would be peas, carrots, any beans etc
• if adding beans, pre cook them
• Fry the veges until raw smell goes away and they go little dry
• if your veges are big chunks, coarse grind them for a second
• set this stuffing aside

Dough:

• Mix 0.5cup of maida(all purpose) flour with few drops of oil
• Soak 0.5tsp of rava and add to the mix
• Add a pinch of salt and little water
  
• Knead to a soft dough
• Set aside for 15 mins

Kachori:

• Make small balls out of the dough
• Spread the ball in your slightly wet palm
• Put 1tsp of stuffing in the center
• Stretch the ends to wrap the stuffing
• Pinch excess dough and make a sphere
• The stuffing should be well trapped inside the ball
• Repeat the procedure for all the balls
• Deep fry in oil for 8 to 9 seconds or until the balls are golden brown
• Fry in medium heat
• Serve with chutney or as is

Grated Carrot

Makes about 3 servingsThe simplest of all but delicious recipe

• Scrape the outer skin of 4 long carrots slighlty to remove the dead skin
• Grate the carrots using a grater (It would come to about 3 cups of carrot)
• Heat 1tbsp of oil in a pan
• Temper with 1tsp of mustard seeds, 1tsp of urid dhal, 1tsp of channa dhal, 1tsp of cumin seeds, few curry leaves, a pinch of hing
• Optional: add 1 red chilly
• Add finely chopped onions (half medium size onion)
• Fry until onions turn translucent
• Add salt per taste and 0.5tsp of turmeric powder
• Add the grated carrot
• Fry for 10 mins or until carrot gets tender
• Optional: Add 0.5tsp of red chilly powder
• Optional: Add 1tbsp of grated coconut
• Serve with hot rice and Rasam or curd

Masaal Vadai

Makes about 10 small vadas

• Soak 0.5 cup of Channa Dhal for about 5 hours
• Drain the dhal completely
• In a mixie, put 1tsp of cumin seeds, 1 small red chilly, soaked dhal
• Coarse grind the mix without adding any water
• In a bowl add a quarter of a medium size onion, 1 small green chilly (chopped), few cilantro leaves, few curry leaves, salt per taste
• Toss the dhal and mix well
• Make small balls and flatten them in the vada shape
• Deep fry in hot oil for about 7 mins or until the vadas turn golden brown
• Tips: You have to coarse grind the dhal so that few dhals remain whole.
• Serve as is or with some chutney and chai

Manathakkali Vathal Kolambu

• Pour 1tbsp oil in a hot pan
• Temper the oil with mustard seeds, cumin seeds, fenugreek seeds (methi), urid dhal, channa dhal - 0.5tsp each
• Add a pinch of hing, few curry leaves, 1 red chilly
• Add 2tbsp of any vathal - I used Manathakkali Vathal
• Add 3 chopped garlic cloves
• Add 1 medium chopped onion
• Add salt to taste and fry untill onions brown slightly
• Add a pinch of turmeric
• Add 1 large Tomato - finely chopped
• Fry till oil leaves the sides
• Add 1tbsp of any store bought Vathal kolambu powder
• I used Sakthi brand
• (You can also use Sambar powder)
• Fry for few seconds
• Optional: Add 1 tsp of coconut powder (I don't)
• Add 1 cup tamarind juice
• Let it boil for 2 mins
• Add 2.5 cups of water and let it cook for another 30 mins
• You can adjust the water and cooking time per your desired consistency
• If using Sambar powder, to thicken the curry, you may add 1 tsp of rice flour mixed with little water and cook it till the curry thickens
• Add 0.5tsp of sugar or little jaggery and simmer for 2 mins
• Toss couple of curry leaves and serve with hot rice and appalam/chips
• This curry keeps well in fridge for 1 week if no coconut is added

Urulai Kilangu Kara Kurma

Aloo Masala Kulambu with no coconut

Beetroot Pulav

Egg Puli Curry

Makes about 3 servings

• Hardboil eggs and set aside
• Squeeze a lemon sized tamarind and extract the juice - set aside
• In a hot pan, add 1 tbsp of oil and temper with 1tsp mustard seeds, 0.5tsp cumin seeds, 0.25tsp fennel seeds, 0.25tp methi seeds, 1 red chilly, a pinch of hing, a spring of curry leaves
• Add 1 large onion - finely chopped and fry till slightly brown
• Add salt to taste
• Fry 1 tbsp ginger-garlic paste until raw smell vanishes
• Add 1 chopped green chilly
• Add curry leaves
• Add 0.5tsp turmeric powder and fry all for a min
• Fry 1 large Tomato (preferably tomato puree) until oil leaves by the side
• Add 1.5 tbsp coriander powder, 0.25tsp cumin powder, 1tsp red chilly powder
• Optional: Add 1 tbsp coconut powder/paste (I generally dont)
• Keep stirring for a min
• Add the tamarind juice
• Cook for 5 mins
• Add 1tsp of sugar and mix for few seconds
• Add 1 to 2 cups of water as per the desired consistency
• Let the curry simmer in medium heat for about 15 mins
• Make slits along the hard boiled eggs and add them to the curry
• Simmer for another 3 to 5 mins
• Garnish with cilantro and serve hot with rice