Besibella Bath (Sambar Rice)

Rice - 1 cup
vegetables - 1 cup (drumstick,brinja,carrot,beans,potato,green peas)
Toor dhal - 1/2 cup
pearl onions - 1/4 cup
Tomato - 2-3 medium sized
Green chillies - 3 slit
turmeric powder- 1 tsp
tarmarind - lemon size
Sambar powder - 1 tsp
Kolambu masala powder - 1 tsp
Garam masala or curry masala - 1/2 tsp
oil - 3-4 tbsp
ghee - 2 tbsp
mustard and urud dal - 1 tsp for seasoning
curry leaves and coriander leaves - few


Method :
 1. Squeeze and filter turmarind water and keep aside.

2. In a pressure cooker  add rice, toordhal, all vegetables except drumstick,tomatoes.greenchillies, turmeric powder and a spoon of oil and add 3 1/2 cups of water and pressure cook it for 5-6 whistle.

3.In a vok, add oil and season it with mustard and urud dhall...now add onions and curry leaves to it and fry till it is cooked.

4. Add drumstick and stir it add half a glass of water and leave it to a boil and wait till drumstick is cooked.

5. When cooked add tarmarind water and above masala powders to it and leave it for a boil...for 2-3 mins...

6. Now add the cooked rice and vegetables to this  boiling mixture and keep stiring add salt as per taste. The cooking consistency should be watery only then if you eat it even after 2 hrs or so the rice is in the correct stage otherwise it will become very solid.

7. While the mixture is mixed well...add ghee and corainder leaves and stir again. switch off the stove and serve with papads.

Chicken 65

Boneless Chicken 100 gms
Chicken 65 Masala - 2 tsp
ginger garlic paste - 1 tsp
Curd - 1 tsp
vinegar 1 tsp
Corn flour - 2 tbsp
salt - 1/2 tsp or as required.
oil for deep frying


Method :

1. Marinate chicken with all the above ingredients and keep aside for 30 mins.

2. Heat oil in pan and now deep fry the marinated chicken batch by batch, Take it from oil when its fried well.

3. All kids will love to eat it and a good starter.,

Egg Fry

Boiled Egg - 4 cut into 2 halves
Mixed Chilli powder - 1 1/2 Tbsp ( Kulazhmbu milakai thool)
Ginger Garlic Paste - 1/2 tsp
Vinegar - 1 tsp
Salt and Oil as required.


Method :
1.In a bowl add chilli powder, Ginger Garlic Paste ,vinegar,salt and little water and make it into a paste.

2.On other end put tawa to the stove and heat it with 2 t0 3 tbsp of oil.

3. Dip the eggs in chilli batter and put into tawa when its heated up and wait for the sides to roast, then turn it around and wait for few more mins for the other sides to roast.

4. Serve with any Kind of Rice varieties.

Dry Fruits and Nuts cake

Maida - 1 cup
Sugar - 1/2 cup
butter - 1/4 cup
Egg - 1
dry fruits and nuts - 1/2 cup ( I used Dates,cashews, Badam, Pista and Raisins)
Elachi Powder - 1 tsp
Vanilla essence - 2 drops
Milk - 1/2 cup
Baking Powder - 1 tsp
Cooking soda - 1/2 tsp


1. Cream butter and sugar together, Add egg and milk and mix again.

2. Sieve flour, baking powder and cooking soda and add it to the the above mixture.

3.Add few drops of vanilla essence and mix again.

4. Add the chopped nuts and mix it.

5. Make a smooth batter, Greese a cake tin with butter and pour this mixture.

6. Keep it in the oven and again I used the tandoor to make it.

7. Then remove it from oven, slice it and serve.

Eggless Chocolate cake with Choco chips

Maida - 1 cup
Sugar - 1/2 cup
butter - 1/4 cup
Milk - 1/2 cup
cocoa powder - 1-2 tbsp
Baking Powder - 1 tsp
Cooking soda - 1/2 tsp
Choco chips - 1/4 cup

1. Cream butter and sugar together, gradually add milk and mix again.

2. Sieve flour, baking powder and cooking soda and add it to the the above mixture.

3. Make a smooth batter, Greese a cake tin with butter and pour this mixture.

4. I did this Cake in Electric tandoor in Baking Mode. You may try the same in your convection oven as per your Oven instructions. If Microwave then keep it for 3 mins on High.

5. Then remove it from oven, slice it and serve.

Carrot Halwa

Grated Carrot - 2 cups
sugar 1/2 cup
milk maid - 1/4 cup
Milk - 1 cup
Elachi powder - 1 tsp
Cashews - 10-15 nums
ghee or vanaspathi - 3-4 tbsp

Method :

1. Grate the carrot finely. In a Vok add a tbsp of ghee and keep stirring it until raw smell goes out and color changes.
2. Add milk and leave it for a boil..wait for the milk to thicken, carrot should absorb the milk fully.
3. At this stage add sugar and milk maid, add extra ghee and stir continuously.
4. Fry cashews in ghee and add it, add elachi powder and check sugar if you want more sweet add extra sugar.
5. Keep stirring until it blends well and is smooth. Garnish with cashews and serve.

Potato Masala

Potatos - 2 Big
1 Onions finely chopped
1/2 inch ginger finely chopped
3 green chillies slit
curry leaves few
Turmeric powder - 1/2 tsp
Gram dhall - few
mustard and urud dhall few for seasoning
salt, oil and water as required.

Method :

1. Boil potatoes and smash them and keep aside.
2. In a vok add oil and season it with mustard, urud dhal and gram dhal and wait for it to spultter.
3. Add onions, ginger and green chillis with curry leaves and wait for it to cook transparent.
4. Add turmeric powder, salt and 2 cups water and leave it for a boil, when boils add potatoes and cook well.
5. When cooked stop the flame and serve with poori or dosai.

Home Made Soup Powder

Black Pepper Corn - 50 Gms
Jeera - 50 Gms
Sombu (Aniseeds) - 50 Gms
Thoor Dhall - 100 gms
Dhania (coriander seeds) - 100 gms

Method: Roast and Grind them into a Fine powder by giving it in the mill. You can also measure it in terms of spoon and grind them and use it then and there when you make soup. It can be used for all veg and non veg soups. Just add 1 tsp to 2 tsp depending on quantity of soup made at home.

Palak paneer

Palak - 1 Bunch
Paneer - 200 gms
1 Onions finely chopped
2 tomatoes finely chopped
3 green chillies slit
Ginger garlic paste - 1-2 Tbsp
Chilli powder 1 Tsp
Dhania Powder 1 Tsp
Turmeric powder 1/4 Tsp
Garam Masala Powder 1/2 tsp(optional)
Jeera Powder 1/2 tsp
Milk 1/4 cup or fresh cream - 1 tbsp
Oil as required
Water as required
salt to taste

Method :

1. Clean palak and Boil it and take the palak separately and grind it into a paste and keep aside.

2. In a vok, add oil and add little jeera wait for it to splutter, then add onion, green chillis and cook it for few mins.

3. When onion is cooked add ginger garlic paste and tomatoes, add a pinch of salt and keep mixing it..then close it with a lid and wait for the onion,tomato and Ginger garlic paste to blend well and wait for oil oozes from it.

4.Then add the above masalas and salt to this and mix it with little water and wait again for it to come to a boil.

5. Now add ground palak and mix well add water if u need more gravy and leave it for a boil.

6. When it boils add paneer cubes and check salt and spice, if u need more spice then u can add more.

7. When the mixture is cooked well add milk and mix again and leave it for few min and stop the flame.

8. Serve with chapathi, naan etc...

Avaraikai Poriyal

Avaraikai - 2 cups chopped
Onion - 1 small Finely Chopped
Curry leaves few
Chilly powder - 1/2 Tsp
Grated Coconut - 3 Tbsp
Poriyal Powder - 1 1/2 tsp
Salt and Oil as required.
Little Water

For seasoning
Mustard and urud dhall - 1 Tsp
Red chilly 2 nos

Method:

1.Chop the avaraikai and Keep aside. In a Vok, Add oil and season it with mustard urud dhall and chilly when it splutters, add onion and curry leaves to this.

2. When onion is cooked add the avaraikai and mix well, after 1 min add salt and chilly powder to this and Mix well.

3. Sprinkle some water or pour 1/4 cup of water to this mixture and close the lid of Vok and simmer the flame.

4. After few mins open the flame to see the vegetables are cooked, Make sure to stir them again and wait for the water to evaporate completly.

5. Ones its fully cooked add the grated coconut and Mix again and then add the poriyal powder to this and give it a stir wait for a min and switch of the flame.

6. Serve with Rice.

Scrambled Egg For Kids

Onion - 1 finely chopped
Egg - 3 eggs
Pepper - 1 tsp
Mustard - 1/2 tsp for seasoning
Salt and oil as required

Method :

In a pan add oil and mustard seeds to this, after splutters add the onion and saute it.In a bowl beat the eggs with salt and keep ready. When onion is cooked add the beaten egg to the pan and keep stirring to give you a scramble. Wait till cooked, when cooked add some pepper and curry leaves. I have not added it as my son doesn't like it.Serve hot with any rice or use it for sandwich. Its fast and easy.

Mutton Kozhambu

Mutton - 250 gms
Potato - Big Diced
1 Onions finely chopped
2 tomatoes finely chopped
3 green chillies slit
Ginger garlic paste - 1-2 Tbsp
Coriander leaves - 1/4 cup
Chilli powder 1 Tbsp
Dhania Powder 2 Tbsp
Turmeric powder 1 Tsp
Garam Masala Powder 1 tsp(optional)
Coconut 1/4 cup
Oil as required
Water as required
salt to taste

Sombu and few chopped onion for seasoning at the end

Coconut and 1/2 onion with 1 tsp of sombu - to be grind into a paste.

Method: In a pressure cooker add mutton, onion,tomato,green chilli,ginger garlic paste, potato and masala powders, salt and water and close the lid and leave it to cook for 5-6 whistle.
Now open the cooker and add the ground paste to this and leave it to boil. Check salt and spice add if necessary. Then when its done in a tadka pan add oil and when it heats add sombu and onion and fry it till golder brown and pour into the gravy and mix well. Switch of flame and add coriander leaves and mix it. Serve hot with chapathi, idly,doasai, idyampam,poori or rice. It goes well with all food.

Mutton Soup

Mutton With bones - 100 gms
Rasam Powder - 1 tsp
Tomato - 1 Medium chopped
Garlic - 4 to 5 cloves crushed
Onion 1 small chopped finely
Soup powder - 3 tsp
pepper - 2 tsp
turmeric powder 1/2 tsp
water and salt as per taste

Method : In a pressure cooker put all the above ingredients except soup powder and pepper and pressure cook it for 5-6 whistle.For the Mutton bones to cook soft.
Now transfer it into a bowl and add more water and leave it for a boil. While boiling add pepper and soup powder to this let it boil. Check salt. When its boiled nicely switch off the flame add coriander leaves and serve hot. You can also eat this with rice like rasam.

Nethili Fry

Nethili - 100 gms
Corn Flour - 1 Tbsp
Rice Flour - 1 Tsp
ginger garlic paste - 1 tsp
Chilli Powder - 1 Tsp
Dhania Powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Vinegar - 1 tsp ( or lemon juice)
Salt, water as required
Oil for deep frying

You can also use Fish masala powders available ready made.

Method :
1. Clean Nethili fish nicely and marinate it with the above masalas and ingredients with salt and little water. Leave for 10 to 20 mins.
2. Deep fry in oil
3.Serve hot with sambar,rasam, fish curry or you can eat it like a snack too.

Nethili Mean Kuzhambu

Nethili - 150 gms
Onion - 1 Big Cut into 4 or 6 pieces
Tomato 2 medium into 4-6 pieces
Green chilli - 4 to 5
Garlic Pods - 5 to 6 cloves
curry leaves few
Coconut grated - 1/2 cup
ani seeds - 1 tsp
turmeric powder - 1 tsp
chilli powder - 1/2 tsp (optional if you want more spice)
mustard and urud dhall for seasoning 1 tsp
salt and water as required

Method :

1. In a pan add 1 spoon of oil and put aniseeds when it spluters add onion, tomato, green chilli and garlic to this and saute it until its half cooked.cool it and add grated coconut and grind it to a smooth paste.

2.Now in a another pan add oil and put mustard and urud dhall to it and when it spluters add few chopped onion and curry leaves, saute it when its cooked add the ground paste.

3. Add turmeric powder and required salt and water to this and leave ot to a boil. if you think the spice is less you can add little chilli powder.

4. Bring it to a boil when its raw smell leaves add the nethili fish to this and leave it to boil again and stop the flame.

5. Serve hot with white rice.

Mango Mousse

Pulp taken from 2 mangoes
1/2 box of Amul fresh cream
3 tbsp of powdered Sugar
1 tsp gelatin

Method

1. In a bowl add 3 tbsp of powdered sugar and Fresh cream to this and keep whipping it until it gives you a thick cream. This will take a lot of time to get cream but keep doing it until u get the cream consistency.When you lift the whipping instrument cream should not fall bring it to that consistency.

2. Cut the mangoes and put it in a mixer and make it a pulp.

3. In a cup add 1 tsp of gelatin and 4-5 tsp of water and dissolve the gelatin. Add this gelatin to Mango Pulp mixture and keep it on a pan and heat it until its warm.

4. Now cool it. Mix the cream and mango pulp together and fold it nicely until the mixture blends nicely.You will see a melted icecream kind of consistency.

5. Pour it to the cups you wish to server and refrigerate it overnight.

6. Serve with mangoes or nuts and raisins on it (optional)

Mani kolukatai

This is mostly done on the festival times during Krishna Jeyanthi and Vinayagar Chaturthi.

Rice Flour - 1 cup
Water 1/2 tumbler
salt 2 pinch
cooking oil

For Poornam:
Urud Dhall- 1/4 cup
Toor dhall - 1 1/2 tbsp
Dry chilies - 2-3

For seasoning :
Mustard adn urud dhall
Red chillies - 2
curry leaves
cooking oil
salt and hing

Method :
1. For poornam : Soak urud dhall and toor dhall for 20 mins and grind them with red chilli and salt. Now pour this to a idly plate and steam and cool it. scramble it into podimas and keep aside.

2. In a Vok, add water, salt and 2 spoon of oil and wait for it to boil, when its boiling add the rice flour gradually and mix it to form a dough in slow flame.Now cool it and make small balls and steam once again it.

3. Heat oil in a kadai, temper the curry leaves, mustard seeds, red chilly and hing and put the poornam and saute it.then Add the kolukattais and mix well. keep stirring for few mins and serve.

Mixed Vegetable Kurma

This kurma is more like the one we get from hotels.After finding a lots of sites and references I managed to get this and have tried cooking for the last 3-4 yrs now. And everyone in my family likes this kurma with parota and other tiffins

Requirements :
2 cups of Vegetables (Beans, carrot,Potato, peas)
1 onion chopped finely
1 big tomato
Ginger garlic paste - 2 tsp
Whole garam masala like Cinnamon,bay leaf,cloves etc
Salt and Oil as required.
Garam masala - 1 tsp
Mint leaves - few

To Grind into Paste

Green Chillies - 4-6 according to taste
Coriander seeds - 1 tsp
Jeera - 1 tsp
saunf or Aniseeds - 1 tsp
cashews - 6 (soak for 30 mins along with khus khus)
khus khus - 1 tsp
coconut - 1/4 cup
coriander leaves 1 tsp finely chopped

Method:
1. Heat a vok with 2 tbsp of oil and add the whole garam masalas to this.

2. Add onion and saute it, then add ginger garlic paste and saute until the raw smell goes.

3. Add tomatoes and wait for it to cook well and blend with onions. Add the vegetables to this and saute..sprinkle some water and close the lid, wait for the vegetables to cook well.

4. when its cooked add the ground paste to the vok and add required amount of water, salt, garam masala powder and mix it. wait for it to boil well.

5. When its boiled add the mint leaves to this and stir it and stop the flame and serve hot with parota.It also goes well with dosai,idly,chapathi, poori etc.

Squid Fry (Sea Food)

Squid - 200 gms
Chilli Powder - 1 tsp
coriander powder - 1 tsp
garam masala powder - 1/2 tsp
turmeric powder - 1/2 tsp
Mustard and urud dhall for seasoning
salt and oil required

Method :

This is a very simple process of frying squid.

1. Make sure to clean squid and cut them into rings and heads keep aside. Drain all water when you clean it.
2. In a Vok, Add oil and season it and Add the squid rings and saute it.
3. Add all the above masalas and salt and saute it. Dont add water as squid automatically leaves water. Close the vok with a lid and leave it for 5 mins.
4. It will boil and get cooked with the water and the water evaporates to give you Fried squid.
6 Serve with sambar rice or Any rice. Its very tasty.

Vangi Bath (Brinjal Rice)

Brinjal - 200 gms
Boiled Rice - 4 cups
ground nuts - 1/2 powdered - 2 to 3 tbsp
Turmeric powder - 1 tsp
Salt and oil - as required

For seasoning :
Mustard and Urud dhall- 1 tsp
Red Chilli - 2 to 3
curry leaves - few

To fry and grind into powder

Red Chilli - 4 nos
Corriander seeds- 1 tbsp
Channa Dal - 1 tbsp
Khus Khus - 1/2 tsp
hing 1 pinch
sesame seeds - 1 tsp
garam masala - 1 tsp
coconut - 2 tsp grated

Heat a pan and fry each of them separately in a drop of oil cool it and grind it into a powder.For sesame and khus khus no need oil.

Method :

1. Add oil and do the seasoning with the seasoning items above.
2. Add brinjals and allow it to cook until it becomes soft.
3. Add turmeric powder to this and mix it. Now add the ground powder to this and saute until it mixes well.
4. Add salt and oil if required and allow it to cook until raw smell goes. Switch of the flame.
5. Add this to the Boiled Rice and add ground nuts and Mix well.( You can heat a spoon of ghee and fry cashews and add them this, its optional)
6. Serve Hot