Paneer subji

Paneer subji
#Pot in pot 
2.5ltr pressure pan
Layer 1: 100gms butter
Layer2: chopped onions 2
Layer 3: chopped tomatoes 2
Layer 4: 1 tsp of ginger garlic and green chilli paste
Layer 5: 1 tsp dhania jeera powder, chilli powder and salt
Mix paneer cubes with 1/4 cup curd, ggc paste,salt and chilli powder
In a vessel and place it in the cooker over the layers.
Close and cook on high flame for 3 whistles. Release pressure 
Take out the vessel, blend the cooked onion and tomato masala 
Now add the paneer to this. I added 3/4 cup hot water to the base to get desired consistency. 

Kathirikkai kalyana gothsu

kathirikkai kalyana gothsu and green grapes pickle
Gothsu - pot in pot

1)Green grapes pickle - Wash grapes, add salt,chilly powder,hing mix well. Do tadka with mustard!
In a 2.5 ltr pressure pan
2) Kalyana gothsu
Layer 1: 1/4 cup water, 2 tsp oil
Layer 2: cubed brinjal 1 1/2 cup
Layer 3: chopped tomato 1
Layer 4: sambar podi 3 tsp, salt 1 1/2 tsp, a small piece hing.
Take smaller vessel, add the soaked 1/4 cup mung dhal and 1 tbsp Channa dhal with enough water to cover the dhal.
Place this over the layered vegetables, close and cook on high for 3 whistles.
Allow the pressure to settle, open, mash the dhal and mix with vegetables.
Add enough water to get desired consistency.

Thiruvadhirai kali and Ezhuthaan kuzhambu

OPOS Thiruvadhirai Kali recipe :
Mix 1.5C jaggery with 3C water & filter. Add 1/4C (grated coconut, ghee, ch cashew), 1/2tsp cardamom powder & 1/4tsp salt. Cook for 1 whistle on high heat. Release pressure. Mix in 1C well roasted rice grits. Close and serve after 20 mins.

Ezhuthaan kuzhambu
Fry in a tsp of oil and grind it to a paste
Channa dhal 1 tbsp
Dhania 2 tbsp
Red chillies 12
Grated coconut 1 cup
4 ltr PC
Layer 1: 4 tsp oil, 1 cup water
Layer 2: 5 cups of vegetables cut into big chunks ( raw banana,brinjal, sweet potato,carrot, avarakkai, beans,mochai, both poosanikkai )
Layer3: ground paste,salt, a big piece of hing
Layer 4: cooked dhal 1 cup, curry leaves, 3 slit green chillies
Closed the PC and cooked for 4 whistles. Allowed the pressure to settle.
Opened and mixed, added little more hot water for the desired consistency.

Watermelon rasam

2 ltr pc 
layer 1: cut fruits 2 cups
layer 2: tam paste 2 tbsp
layer 3: rasam powder 1 1/2 tsp, salt 1 1/2 tsp,hing a small piece,and 1/4 tsp turmeric powder
closed and cooked in high for 3 whistles. Released pressure,blended and strained the rasam
added the my special rasam powder, gave tadka in ghee with mustard and jeera. Garnished with coriander leaves
My special rasam powder
This my amma makes, she taught me. She used it in pineapple rasam and lemon rasam. I grind this and store.
dhania 2 tbsp
jeera 2 tsp
red chillies 6
no need to roast, just grind it into a coarse powder.

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.