Puli Milagai

Puli milagai (with capsicum & green chillies)
Capsicum 3 de seed and cut into cubes. I used red & green
Green chillies 5 chopped
Tamarind paste 4 tbsp 
Hing a small piece
Salt 1 1/2 tsp
Turmeric 1/2 tsp
Jaggery 1/4 cup
Oil 1 tbsp 
Water 1 tbsp 
In the pressure cooker add oil, capsicum,chillies,tam paste,hing,salt,jaggery,turmeric water and cooked in medium flame for 3 whistles. When the pressure subsides open the PC,puli milagai is ready!

Elumichangai oorugai

Elumichangai oorugai (lemon pickle)

Lemon 8 cut remove seeds & make it into 8 pieces

Green chillies 3 cut into small pieces

Ginger 2” piece chopped into small pieces

Chillie powder 4 tsp

Salt 3 ½ tsp

Hing ½ tsp

Turmeric powder ½ tsp

Sesame oil 3 tbsp

Mix everything together, rest for 10 minutes. Take a  pressure cooker, add the mixture

And cook in medium flame for 4 whistles. Allow the steam to settle.

 Open the cooker and the pickle is ready to use! 

Pottukkadalai thenkuzhal

pottukadalai  thenkuzhal

Rice flour 2 cups

Pottukadalai (fried gram) - 1/4 cup

Dry red chillies 3

Hing ½ tsp

Hot oil  2 tbsp

Salt 1 tsp

Omam  1 tsp

Oil for frying

Grind pottukadalai with red chillies, hing and salt to a nice flour.

Mix rice flour, pottukadalai flour & omam, to this add hot oil add mix it to

Bread crumbs texture. Then add water little by little to make a smooth dough.

Choose the design you want & make thenkuzhal as usual.

Once the oil becomes hot, keep the flame in medium throughout.

Pottukadalai thenkuzhal

Rice flour 2 cups

OPOS podi 3 tbsp

Hot oil  2 tbsp

Omam  1 tsp

Oil for frying

Mix rice flour, OPOS podi & omam, to this add hot oil add mix it to

Bread crumbs texture. Then add water little by little to make a smooth dough.

Choose the design you want & make thenkuzhal as usual.

Once the oil becomes hot, keep the flame in medium through out.

Thinai thenkuzhal

Thinai thenkuzhal 

Thinai flour - 1 cup ( foxtail millet flour. Readily available in the stores)

Rice flour - 1 cup ( store bought)

Cashews - 1 cup

Jeera - 1 tsp

Salt - 1 tsp

Hing - 1/2 tsp

Oil for frying 

Grind cashew to a smooth paste with jeera.

Now is the two flours with the paste,hing and salt. Add extre water if needed to make a soft dough. Make thenkuzhal in any shape you want and deep fry in oil. Keep in medium flame.

Thenkuzhal will be slightly darker in shade due to thinai flour.

Oats & carrot kheer

Oats & carrot kheer
Quick cooking oats 1/4 cup
Carrot 1 grated
Ghee 3 tbsp
Milk 1cup
Sugar 1/2 cup
Saffron
Edible camphor
Ghee fried cashews & almonds for garnishing
In a 3lt pressure cooker add ghee fry carrot for few minutes then add oats and fry till you get good aroma. Now add 1 cup milk, sugar, saffron, edible camphor and cook for 2 whistles in medium flame.
After opening the cooker add more milk for desired consistency.

Nellikai rasam

Nellikkai (amla) rasam - (Nellikkai - Amla, gooseberry)
Nellikai 6
Tomatoes 2
Tamarind paste 1/2 tbsp
(Can be adjusted according to sourness)
Pepper jeera powder 1 tsp
Rasam powder 1/2 tsp
Ginger 1inch piece
Salt 1 &1/2 tsp
Hing a small piece
Turmeric powder 1/2 tsp
Put everything in pressure cooker add a cup of water and cook in medium flame for 3 whistles.
Let the pressure come down, open & blend with a hand blender.
Dilute the rasam with water or dhal water.
Add tadka if you want.
Garnish with coriander leaves

Wheat rava & fried gram idlies

Wheat rava & fried gram idlies 

(Fried gram - pottu kadalai or udaicha kadalai)

Broken wheat rava, urad dhal, idli rice, fried gram each half cup.

Wash and soak together urad, rice & fried gram for 4 hours.

Add enough water to soak wheat rava. 

Grind the dhal rice mix in a mixie to a smooth consistency.

Then add the wheat rava & give it a whrr.

Add salt to taste & allow it to ferment overnight.

We get soft fluffy idlies.

Chow chow kootu

Chow chow kootu 

Cubed chow chow 1 1/2 cups

Moong dhal 1/4 cup

Salt 1 tsp

Turmeric powder 1/4 tsp

Hing a small piece

Onion 1 grated

Green tomato 1 grated

To grind

Grated coconut 4 tbsp

Urad dhal 2 tbsp

Green chillies 3 or 4

Jeera 1 tsp

In a kadai, add a little oil and fry urad dhal & green chillies.when it is cool grind it to a paste with coconut & jeera adding little water. Keep aside.

Soak moong dhal in hot water for half hour.

Take a pressure cooker, add all the ingredients & the ground paste, cook for 3 whistles in medium flame.

If needed can do tadka with mustard, urad dhal and curry leaves in coconut oil.

Kalakkai pickle ( thokku)

Kalakkai pickle ( thokku)

Kalakkai 2 cups

Chilli powder 3 tsp

Salt 2 1/2 tsp

Hing 1/2 tsp

Turmeric powder 1/2 tsp

Oil 1/4 cup

Method 

Wash and dry kalakkai. Cut then into halves. Now mix all other ingredients with the kalakkai. Put this mix in the pressure cooker and cook for one whistle in low flame.

Pickle is ready. 

Green tomato & green chillies pickle

Green tomato & green chillies pickle 

Green tomatoes  8

Green chillies 10

Salt 1 1/2 tsp

Hing 1/2 tsp

tamarind paste 2 tbsp

Turmeric powder 1/2 tsp

Sesame oil 4 tbsp

Jaggery a small piece 

In the pressure cooker, add oil, then sliced chillies, sliced green tomatoes,

Salt, hing,turmeric powder and tamarind paste. Close the pressure cooker and cook in low flame for 6 whistles.

MW thirattu paal

MW thirattu paal as given by Chithra Viswanathan 
Ready in 6 mins.
1 tin condensed milk
1 tbsp curd
2 tsp ghee
Put everything in a MW bowl & MW HI for 3 mins.
take it out beat nicely & MW again for anothe 3mins HI
Viola thirattupaal is ready!!!!

Upma in a Jiffy!

Upma made in a jiffy!

Potato & Samai lemon upma - OPOS ( One Pot One Shot)
1 Cup - Samai,
 cubed potato -1,
 lemon pickle - 3 tsps, 
2 & 1/4 cup water. drop everything in a pressure cooker & cook for 2 whistle.

Kudhiraivali adai

Kudhiraivali adai

Kudhiraivali - 1 cup
Thuvar dhal - 1/2 cup
Gram dhal - 1/2 cup
Urad dhal - 1 tbsp
Red chillies - 6
Salt - 1 tsp
Hing - 1/4 tsp

Wash and soak the millet & dhals for 2 hours.
Then grind it to a grainy paste along with the chillies, salt, hing.
I have added shredded cabbage, carrot & thinly sliced green chilly to the batter.

Avial with tamarind

Avial with tamarind 

Ingredients:
Raw Banana 1 
Beans 4
Carrot 1
Ash Gourd 1 small piece
Potato 1
Drumstick 1
Pink rajma 1/2 cup
Salt To Taste
Tamarind Small Gooseberry size

For Grinding:
Grated Coconut 1/2 cup
Green Chilies 5
Cumin Seeds 1tsp

For Seasoning:
Coconut Oil 3 table spoon
Curry Leaves 

Spicy cut mango pickle

Spicy cut mango pickle
Kili mooku mango -1
Salt - 2 tsp
Chilli powder - 2 tsp
Hing - 1/4 tsp ( S.S.P perungayam ) 
Mustard powder - 1 tsp
Methi powder - 1 tsp
Gingely oil - 3 tbsp
Turmeric powder - 1/2 tsp
Heat the oil in a Kadai add all the ingredients except mango.
Switch it off & add the cut mango pieces. Mix thoroughly. Pickle is ready.

Nellikai rasm (another version)

Nellikai rasam 
Fry in oil - 1 tsp urad dhal,
 1/2 tsp pepper,
 1/2 tsp jeera and
 4 red chilly.
 Powder.
Add this powder to pressure cooked Thuvar dhal,water, tomatoes,turmeric, salt, cut nellikkkai - 
.Season with mustard & curry leaves. Put everything in Pressure Cooker & cook for 1 whistle. Garnish with coriander.

Tomato Mint rasam

Tomato mint rasam
Tomato 2
Mint 1 fistful
Garlic 2
Tamarind paste 1 tbsp
To powder
Red chillies 7
Dhania 2 tsp
Jeera 1 tsp
Put everything in PC with 2 cups of water & cook for 2 whistles.
Open, mash & strain completely. Add dhal water as needed.
Season with mustard & jeera in ghee.
This tastes like soup.

Experimental mahanikizhangu

Experimental mahanikizhangu
2 handful mahanikizhangu pieces
5 cut gooseberries
5 cut lime
Put everything into the PC,add salt,chilly powder & mustard powder.
Cooked for 2 whistles. Pickle is ready!! Tasty too

Tomato rasam (shorba)

Tomato rasam (shorba)
Tomato 5
Tamarind a small piece
Hind 1/2 tsp
Turmeric powder 1/2 tsp
Salt to taste
Pound coarsely
Green chillies 4
Small onions a few
Garlic pod 2
Dhania 1 1/2 tsp
Jeera 3/4 tsp
Cinnamon a small piece
Add chopped tomatoes, tamarind,salt , hing, turmeric to a PC with a little water and cook for 2 whistles. After it cools grind it to a smooth paste & strain.
Add the pounded ingredients, add water to dilute and boil for few mins.
Heat a tsp of ghee & season with curry leaves add it to rasam.
You can strain the rasam & serve as soup.
If needed you can add dhal water for diluting

Chinnavengayam + Garlic pickle

Garlic + Chinna vengayam pickle 
1/2cup garlic
1/2 cup small onions
1/4 cup gingelly oil
1 tbsp salt
1 1/2 tbsp chilli powder
1/2 tbsp jaggery
1/2 tbsp dhania powder
1/2 cup vinegar
Put everything in pressure cooker, cook in medium heat for 3 whistles

Chow Chow kootu by Revathi Shanmugam

Chow chow kootu
Chow chow - I cup cubed
Small onions - 5 chopped
Tomato -1 shredded
Moong dhal - 1/4 cup
For grinding fry in a little oil
Urad dhal 1 tbsp
Green chillies / red chillies - 4
Jeera 1 tsp
Shredded coconut 1 tbsp
Tempering
Coconut oil + ghee 1 tbsp
Urad dhal
Mustard
Curry leaves
Soak dhal for 15 mins. Add dhal, chow chow, onion, & tomato in a PC & cook for 3 whistles.
Meanwhile fry & grind the ingredients given foe grinding.
Open PC, add the ground paste mix & do the tempering. Cook in low flame foe a few mins. Tastes great!

This is a recipe given by Mrs. Revathi Shanmugam 

Shanmugam

Carrot rasam

Carrot rasam

Carrots 2 shredded
Lime & salt according to taste
To powder
Dhania 2 tsp
Jeera 1 tsp
Red chillies 6
Grind it to a powder
.In Pressure Cooker add the shredded carrots ( save some for tadka)Coriander leaves,powder, salt, little hing &. 3 cups of water. Cook for 2 whistles.When it's cool open & strain nicely. Add lime juice. Do tadka with mustard,carrot & 2 red chillies.

Nellikai rasam (Amla rasam)

Nellikai rasam
Nellikai 6
Tomatoes 2
Tamarind paste 1/2 tbsp
(Can be adjusted according to sourness)
Ginger 1 inch piece
Pepper jeera powder 1 tsp
Rasam powder 1/2 tsp
Salt 1 &1/2 tsp
Hing a small piece
Turmeric powder 1/2 tsp
Put everything in pressure cooker add a cup of water and cook in medium flame for 3 whistles.
Let the pressure come down, open & blend with a hand blender.
Dilute the rasam with water or dhal water.
Add tadka if you want.
Garnish with coriander leaves.

Thinai adai

Thinai adai
Thinai - 1 cup
Thuvar dhal - 1/2 cup
Gram dhal - 1/2 cup
Urad dhal - 1 tbsp
Hing - 1/2 tsp
Salt as required
Red chillies - 6
Wash & soak the grains for 2 hours. Grind it with salt,hing & red chillies.
Then make adais
Shredded cabbage,carrots,onions could be added to the dough.

Samai puliyotharai

Samai puliyotharai

Samai – 1 cup 

Tamarind – gooseberry size

 Red chillies – 6 

Fenugreek – 1/4 tsp 

Dhania – 2 tsp

Black pepper – 1/2 tsp

Fry all the ingredients on after the other except tamarind. Mix it with 3 cups of water. Let it cool & grind to a powder along with the tamarind. Take a pressure cooker, put 2 tbsp of gingilly oil and season with Bengal gram dhal,urad dhal,mustard and hing. If you like add little groundnuts. When it’s done add the water mixed with the ground powder. Let it come to boil,add the Samai. Mix it thoroughly. Once it starts boiling close the pressure cooker & switch off after 2 whistles.

‪#‎OPOS‬ Cinnamon Orange Marmalade

 ‪#‎OPOS‬ Cinnamon Orange Marmalade - By Rama Krishnan
Layer 250 gms deseeded & finely chopped/ sliced oranges with peel,

500 gms sugar,

1 stick cinnamon.

Pressure cook on medium heat for 2 whistles (15 mins). Let cool and solidify.

Wash and clean cooker well immediately to avoid 

sugar syrup clogging up vents / gasket !

The solidification depends on the amount of pectin in your orange.

If it is too low, it might never solidify completely.

If so, mix in gelatin/ pectin to solidify it 

or simmer it in an open pot for a few minutes

Mango curry leaves chammanthi

Mango curry leaves chammanthi -
curry leaves - 1cup,
grated coconut - 3/4 cup
green chillies - 5,
de skinned mango pieces - 1 cup.
ginger - 1 small piece
Grind it without adding water. 
Tasted so well with hot rice!

Curd based amla pickle

Curd based amla pickle
Nellikkai 10
Green chillies 5 cut into small pieces
Salt to taste
Hing
Turmeric powder
Chili powder 1 tsp
Mustard 1tsp
Curd 1 cup
Vinegar 1/4 cup
Tadka
Gingelly oil 2 tsp
Mustard seeds
Wash & cook nellikkai in a PC with little water & salt.
After it cools gently take out the seeds.
Add green chillies, mustard powder, hing, turmeric powder,
Little salt to the curd & whisk. Then add it to the nellikkai, gently mix it.

Pickle sadham

Pickle sadham
Rice 1/2 cup
pickle of your choice 2 tbsp
I added manga thokku
Paneer cubes a few
sundakkai vathal a few
water 1 cup
In a pressure cooker add everything and cook in medium flame 
for 3 whistles.Tasty sadham is ready in 15 minutes!
Thanks to OPOS and Rama Krishnan

Mooli moong dhal

Mooli Mung Dal
Half cup Moong dhal, 
one cup cubed or grated radish,
 turmeric powder1/4 tsp
 asafoetida, 1/4 tsp
 chilly powder 1 tsp
salt as required
 water  2 cups
 Pressure cook 3 whistles.
Do tadka with oil or ghee, mustard, urad dhal & curry leaves.
A good side dish for parathas, or can be used as kootu!

Mixed thokku

Mint,coriander & curry leaves thokku
 I added 6 tbsp gingelly oil,1 cup each of curry leaves,coriander & mint leaves + small piece of ginger, 2 cloves garlic, 2 1/2 tsp chilli powder, 1/2 tsp hing, 2 tbsp tamarind paste, 11/2 tsp salt, 1/4 cup water. 4 whistle. Then grind it to a thokku! Mmmm enna oru vasanai! Veede manakkarathu! 

This thokku os based on Rama Krishnan's OPOS Karivepilai thokku

Instant Mango Pickle

Instant Mango Pickle
Take a 2 L Stainless Steel Pressure Cooker.
Add 50 ml Sesame Oil.
Add 2 chopped (with or without skin) sour mangoes.
Add 4 teaspoonsful each of salt and chilli powder.
Add half teaspoonful each of turmeric powder and asafoetida powder.
Close, place the whistle and pressure cook for 8 minutes (or, one whistle, whichever is earlier) on medium heat. Thanks Rama Krishnan. Vaazhga OPOS!

Beans,peas,moong dhal curry

This is NO Water cooking method. #NOW

I made beans,peas & moong dhal dry curry
In a 2 litre pressure cooker layered washed green peas,beans mix salt with the vegetables.Then add moong dhal ( soak moong dhal in hot water for 15 minutes)

Close the cooker and cook in  low flame for 2 whistles.
Dhal cooked perfectly ( killupadham) Did tadka with a tsp of oil with urad dhal,mustard & red chillies. Thanks to Rama Krishnan 

Vadumangai

Vadumangai 

Vadumangai - 3 kilos

 Salt - 2 1/2 cups ( powder rock salt) 

 Haldi - 3 tsp 

 Castor oil - 1 tbsp 

 Mustard seeds - 1/4cup ( powder fine) 

 Red chilli powder - 1/4 cup

Mix the salt with 3 cups of water. Boil cool ,mix with other ingredients & mix throughly with vadumangai.

Keep mixing everyday for a week.

Moplah dates pickle

Heat a spoon of sesame oil. Add three pinches of mustard, a pinch of asafetida, two pinches of chopped ginger & 2 chopped garlic cloves. Add three pinches each of chili powder, salt and a pinch of turmeric powder. Stir and cook for a minute. Add a handful of chopped dates and a cup of vinegar. Mix well. Remove from fire, let cool and bottle. 
Malabar Muslim (Moplah) Thali by Rama Krishnan

Avakkai

Avakkai

Mango pieces – 4 cups

Rock salt  - 1 cup (ground)

Red chilli powder – 1 cup

Mustard powder – 1 cup

Fenugreek seeds -  a handful

Chickpeas – a handful

Gingelly oil – 2 cups

Mix all the powders together. Mix it with the mango pieces & add the oil.

If you like the taste & flavour of garlic, add a fistful of peeled garlic.