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.