VEG SIDE DISH FOR TIFFIN ITEMS

RAJMA MASALA

RAJMA MASALA

                SOAK RAJMA(100g)  FOR OVERNIGHT---A

    BOIL A WITH HALF SALT AND RED CHILLI (1) AND WATER  --B (3 VISSLE ENOUGH)

    CARDAMON , CLOVE , ANISE , CUMIN , CINNAMON --CRUSH ------C

     GINGER +GARLIC(5) +G.CHILLI(1)---MASHED --D

     B.ONION -MASHED-----E

      TOMATO -BLEND --PUREE --F

 HEAT OIL +GHEE IN A BIG KADAI , THEN ADD THE C , D , E THEN SAUTE FINELY 

    THEN ADD CHILLI POWDER , TURMERIC POWDER , CUMIN POWDER , DHANYA POWDER ( little) ,  GARAM MASALA POWDER  SAUTE WELL AND ADD F THEN SAUTE FOR A MINUTE , NOW ADD A (WITH BOILED WATER ALSO) 

       THEN ALLOW EVERYTHING BOIL TOGATHER FOR 10 MIN IN SIMMER , OFF THE STOVE 

      ADD SOME CHOPPED CORRIANDER LEAVES  

   NOTE --IT TASTE GOOD , WHEN RAJMA LITTLE MASHY

Velasamy PEAS MASALA    

  BOIL PEAS WITH HALF SALT -A

--- COCONUT , POTTU KADALAI , PEPPER , CUMIN , KASAKASA , CARDAMON(1) -BLEND AS PASTE -B

          HEAT OIL IN A KADAI , SEASON ANISE , SAUTE G.CHILLI (1), FINELY CHOPPED B.ONION , GINGER +GARLIC PASTE , TOMATO FINELY SAUTE UNTIL EVERYTHING MASHED WELL , NOW ADD CHILLI POWDER (1s) , DHANYA POWDER(2s) , TURMERIC POWDER , SALT AND MIX -ADD WATER AND ALLOW TO BOIL -AFTER SOME TIME ADD A IN IT -WHEN EVERYTHING MIX TOGATHER AND B WITH IT -AND ALLOW FOR FEW MINUTES AND OFF THE STOVE

  COMBINATION -CHAPATI

NAVATHANAYAM  KURMA

           SOAK  ALL KINDS OF NAVATHANAYAM FOR 4 TO 5 HOURS, BOIL WITH HALF SALT -( DON'T RINSE THE BOILED WATER) - A

                          COCONUT, KASAK, G. CHIILI, BENGAL GRAM, ANISE  , PEPPER , CUMIN  - BLEND AS PASTE - B

        HEAT A KADAI, SEASON ANISE, CINNAMON, BAY LEAVES  , THEN SAUTE B. ONION, GINGER + GARLIC PASTE, TAMATO, THEN ADD A, AND B, TURMERIC POWDER,  DHANYA POWDER, SALT 

       THEN AGAIN MAKE IT BOIL IN SIMMER, AND OFF THE STOVE, ONCE IT GETS MASHED , ADD SOME CORRIANDER LEAVES 

      COMBINE WITH ROTI 

    

              

MINT DAL

           

    BOIL THOOR DAL WITH GARLIC -THEN FINELY MASH IT _A

       MINT LEAVES, G. CHILLI, CUMIN _BLEND FINELY AS PASTE _B

        HEAT A KADAI WITH LILLTE OIL, SAUTE CHOPED S. ONION, THEN ADD B ,  then ADD A WITH IT MIX WELL AND ADD SOME WATER AND ALLOW TO BOIL FOR SOME TIME OR UNTIL DAL CONSISTANCY COMES

DRUMSTICK  SESAME MASALA WITH PANNER

     

GROUNDNUT, SESAME, KASASA, GRATED COCONUT - DRY ROAST AND FINE PASTE _a

       Heat oil in a kadai, saute finely chopped b. Onion , gingeu+garlic paste, tomato, chilli powder, turmeric powder, dhanya powder, garam masala, salt and add a with it, once masala gets oil extract s and drumstick and mix for a minute

      Then add water and little needed salt,, once it's comes to gravy form and panner and allow to cook for a minute 

    Off the stove and taste with dosai

BROCCOLI MASALA

             

CLEAN AND HALF BOIL BROCCOLI WITH HALF SALT -A

       PEPPER, CUMIN, R. CHILLI, GINGER AND GARLIC DRY ROAST AND POWDER IT -B

  HEAT A KADAI WITH OIL, SAUTE MASHED ONION, TOMATO PUREE, THEN ADD B, A, NEEDED SALT - MIX AND ADD SOME WATER UNTIL EVERYTHING COMES AS GRAVY

       If needed add some boiled peas with it

 BABY CORN CASHEW MASALA         

CASHEW + KASAKAS -SOAK TOGATHER FOR 20 MIN, THEN BLEND AS PASTE --A

           GINGER, GARLIC, G. CHILLI -MASH TOGETHER -B

B. ONION AND TAMATO -SAUTE AND BLEND AS PUREE -C

     COCONUT, G. CHILL, BENGAL GRAM -BLEND AS PASTE -D

              HEAT OIL IN A KADAI SEASON BAY LEAVES, CARDAMON, THEN SAUTE B, C THEN SAUTE CHOPPED BABY CORN, CARROT 🥕, CHILLI POWDER, SALT, A AND D -MIX TOGATHER AND LITTLE WATER 

        ONCE IT COMES  to gravy form off the stove

     Taste it with chapati or dosa

SOYA BEANS MASALA        

  Coconut, cardamon (1), cumin pepper, anise, kasaaa -blend as paste -A

  Boil soya beans with half salt (3vissel) -B

       Heat a kadai with little oil, season bay leaves and spicy items upto ur taste, saute mashed onion, ginger +garlic paste, corriander and mint leaves, tamato puree, chilli powder, saute until oil separtes + now add B with boiled water also, once it starts boiling and A  with it and add salt

     Once it comes to gravy form taste it with chapati or dosa

      Note : Soya taste good, when it comes little mash by boiling

MUSHROOM MASALA

mushroom masala

                

   CLEAN AND CUT THE MUSHROOMS -A
    PEPPER AND ANISE -- DRY ROAST AND POWDER IT -B
 HEAT A KADAI WITH OIL SEASON BAY LEAVES , SAUTE B.ONION , TOMATO , G.CHILLI , GINGER + GARLIC PASTE , THEN ADD CHILLI POWDER , DHANYA POWDER , TURMERIC POWDER , SALT , ADD A WITH IT
           MIX WELL , ADD REQUIRED WATER , ONCE MASALA RAW SMELL GOES ADD  B WITH IT 

        IF NEEDED AS SOME CASHEWNUT PASTE WITH IT
  COMBINATION : FOR CHAPATHI

MUSHROOM MASALA 1

mushroom masala

         
 CUT AND CLEAN MUSHROOMS --A

HEAT OIL , SEASON ANISE , SAUTE G.CHILLI , MASHED S.ONION , GINGER + GARLIC  PASTE , CURRY LEAVES , TOMATO PUREE --SAUTE UNTIL RAW SMELL GOES  , THEN ADD CHILLI POWDER AND GARAM MASALA --MIX AND ADD A WITH IT 

       ONCE MASALA STICK TO THE MUSHROOM ADD ANISE POWDER AND CUMIN POWDER , NEEDED SALT AND MIX TOGATHER AND ADD LITTLE WATER FOR BOILING 

          ONCE GRAVY FORM ARRIVES ADD A SPOON OF CORN STRACH

   OFF THE STOVE IN A MINUTE , GARNISH WITH CORIANDER LEAVES

KOVAIKAI GRAVY

               

 Coconut and  cashewnuts -roast and make it paste -A

             HEAT A KADAI WITH OIL , SAUTE B.ONION , G.CHILLI(1) , GINGER + GARLIC PASTE , TOMATO , CHOPPED KOVAIKAI  , CHILLI POWDER , DHANYA POWDER , TURMERIC POWDER ,  GARAM MASALA , SALT , MIX TOGATHER 

              THEN ADD A WITH IT , THEN MIX IT AND ADD NEEDED WATER AND KEEP 3 TO  4 VISSELS IN PRESSURE COOKER

                   OFF THE  STOVE  , OPEN THE COOKER AFTER 10 MIN , IT COMES TO GRAVY FORM 

                  Taste it with chapatis



CHALNA 

         
                             COCONUT (5s),   POTTUKATALI (1s) , CUMIN (1/2s) , ANISE (1/2s)  ,KASAKAS(1s) -- BLEND AS FINE PASTE --A

           HEAT A KADAI , ADD OIL , ONCE OIL COMES HOT , SEASON ANISE , STAR ANISE , BRICHI LEAVES  , CURRY LEAVES 

    THEN SAUTE MINT LEAVES , THEN B.ONION , GINGER + GARLIC PASTE , CHILLI POWDER , TURMERIC POWDER , SALT , FINELY TOMATO --ONCE EVERYTHING MASHES ADD WATER FOR MASALA BOILING

              AFTER IT STARTS BOILING ADD A WITH  IT , THEN GARAM MASALA 

       ONCE ALL COMES TOGATHER , OFF THE STOVE , ADD CHOPPED CORRIANDER LEAVES

          COMBINATION --PARATHA AND CHAPPATI


MIXED GRAVY

         G.PEAS , MUSHROOM , CAULIFLOWER --BOIL AND KEEP -A

mixed gravy

               HEAT GHEE , SAUTE CHOPPED ONION , TOMATO (PUREE) , GINGER +GARLIC PASTE , G.CHILLI , CAPSICUM 

    CHILLI POWDER , GARAM MASALA , SALT AND ADD A WITH IT , ADD SOME WATER FOR EVERYTHING MIX TOGATHER

          ONCE IT COMES AS GRAVY , ADD CORN STRACH WITH IT



 Ladiesfigure masalas
         

  HEAT MORE OIL , FRY LADIES FIGURE UNTIL VALVAL GOES -A -KEEP IT ASIDE
      AGAIN HEAT SOME OIL - SAUTE GINGER +GARLIC+G.CHILLI-PASTE , B.ONION , CAPSICUM , TOMATO PUREE , IN THIS ADD SOME SAMBAR POWDER , CHILLI POWDER , GARAM MASALA , SALT - SAUTE WELL  UNTIL RAW SMELL GOES -ADD LIILE WATER - WHEN IT REACH GRAVY FORM ADD A WITH IT
            GARNISH WITH CORIANDER LEAVES

BABY CORN MUCHURIAN

BABY CORN MUCHURIN

           MAKE BABY CORNS TO BOIL FOR A WHILE THEN FILTER THE WATER --A

     IN A BIG BOWL ADD CORN FLOUR (2s) , RICE FLOUR (2s) , BENGAL GRAM FLOUR(1s) , CHILLI POWDER , GINGER + GARLIC PASTE (1s)  , SALT --MIX EVERYTHING AND ADD A WITH IT

      MARINATE FOR 30 MIN -THEN DEEP FRY IT  --B

 HEAT OIL IN A KADAI , SAUTE B.ONION , CAPSICUM , TOMATO , CHILLI POWDER , TURMERIC POWDER , SALT THEN 

     ADD WATER AND MAKE IT GRAVY FORM , WHEN IT COMES SEMI GRAVY ADD B WITH IT , AFTER REACHING GRAVY FORM ADD CHILLI SAUCE AND TOMATO SAUCE

VEGETABLE STEW

VEG STEW

       HEAT A SPOON OIL IN A KADAI , SEASON CINNAMON , ANISE THEN SAUTE B.ONION , CHOPPED GARLIC , GINGER , G.CHILLIES (MORE)
      THEN ADD CHOPPED POTATOES , CARROT , BEANS AND ADD THIN COCONUT MILK
    MAKE IT TO BOIL FOR 15 MIN IN SIMMER 
   THEN ADD THICK COCONUT MILK AND KEEP IT SIMMER FOR ANOTHER 5 MIN
THEN ADD CHOPPED CURRY LEAVES AND CORIANDER LEAVES

DAL BROCOLI     

DAL BROCOLI

                  TAKE 3/4 BOILED MOONG DAL , -- IN OIL FRY B.ONION , TOMATO ,CURRY LEAF , G.CHILL ,CHOPPED GARLIC , 
         CHILLI POWDER , TURMERIC POWDER ,SALT ,FRY AND ADD MOONG DAL BOILED WATER ALONE , WITH THIS ADD HALF BOILED BROCOLI 
          AFTER WATER LEVEL DECREASES ADD 3/4 BOILED MOONG DAL

VALAITHANDU KUTTU WITH CHAPATI

       

 BOIL MOONG DAL WITH ONE GARLIC , THEN MASH IT, ADD CHOPPED VALAITHANDU, CHOPPED ONION, GREEN CHILLI, COCONUT PASTE, (ANISE POWDER, CHILLI POWDER, DHANYA POWDER, CUMIN POWDER, TURMERIC POWDER )  - ADD ALL THESE POWDER NOT MORE THEN OFF SPOON

     ALLOW TO BOIL, THEN SAUTE WITH CURRY LEAVES


PEAS CAPSI 

PEAS CAPSI

              BOIL GREEN PEAS WITH HALF SALT --A
  HEAT OIL IN A KADAI -SAUTE B.ONION , TOMATO PUREE , CHOPPED GARLIC AND GINGER --ADD CHILLI POWDER , TURMERIC POWDER , DHANYA POWDER , GARAM MASALA POWDER , SALT WELL --ONCE RAW SMELL GOES ADD CAPSICUM AND MIX --ADD WATER FOR BOILING -ONCE GRAVY GETS THICKES ADD A 
   THEN ALLOW EVRYTHING TO COME AS GRAVY 

CHAPATI SAMBAR

CHAPATI SAMBAR

                          TOOR DAL (1/2cup) , MOONG DAL (1/2cup ) , GARLIC (5) , TURMERIC POWDER (1/4s) , HING (1/4s) , WATER (1cup) --ALLOW EVERYTHING TO BOIL --A
        WHEN A BOILS -DO LITTLE MASHING AND ADD LITTLE WATER AND AGAIN STARTS BOILING --B
                   HEAT A KADAI , ADD OIL , ONCE OIL HEATED SEASON CUMIN AND MUSTARD SEEDS , SAUTE B.ONION , TOMATO , G.CHILLI - ONCE IT SAUTED - OFF THE STOVE AND ADD WITH B 
          THEN ADD CHILLI POWDER (1/4s) , SAMBAR POWDER (1/2s) AND SALT
             ONCE EVERYTHING BOILS AND GOT THICK ADD FEW DROPS OF TAMARIND JUICE 
                GARNISH WITH CURRYLEAF AND CORIANDER LEAVES 


PALAK PEAS
          PALAK LEAVES (15) + G.CHILLIES(3) + WATER(50ml) ---MAKE IT BOIL --AFTER HEAT REDUCES --BLEND NICELY WITH SALT --AS PUREE FORM ----A

PALAK PEAS

           B --BOILED PEAS WITH SALT

        HEAT A PAN WITH LITTLE OIL , SAUTE B.ONION (1), G.CHILL (2) , CHOPPED GARLIC(4) , CHOPPED GINGER(1/2) , TOMATO (1) --THEN ADD CHILLI POWDER (1/2s)  , DHANYA POWDER(1/4s) , TURMERIC POWDER (1pinch ) , BABY CORN (3) , SALT -- GENTLY MIX  EVERYTHING -THEN ADD WATER 
      WHEN HALF BOILING ADD B THEN ADD A
   AFTER ADDING A --DONT ALLOW TO COOK MORE THAN 3 MINUTES 

    SWITCH OFF THE STOVE  , ADD FEW DROPS OF CURD           


GREEN PEAS MASALA

GREEN PEAS MASALA

                 CUMIN(1s) , G.CHILLI(2) , GINGER -BLEND -A
   GREEN PEAS -BOIL WITH SALT -B
               HEAT A KADAI WITH OIL -SEASON A THEN SAUTE B.ONION , TOMATO PUREE , 
                   ADD CHILLI POWDER , TURMERIC POWDER , CUMIN POWDER , GARAM MASALA POWDER , SALT  THEN ADD B --ADD LITTLE WATER FOR MASALA  BOILING 
                     THEN ADD CORN STRACH AND MIX
 SWITCH OFF THE STOVE ADD TOMATO SAUCE (1s) AND MIX WEL 

BABY POTATO AND CAPSI MASALA

baby potato capsi masala

      HEAT A KADAI , SEASON MUSTARD SEEDS , R.CHILLI (2)  , CURRY LEAVES , THEN SAUTE
                  B.ONION (1) ,  GINGER + GARLIC PASTE (1s) , TOMATO (1) , 
       ADD BABY POTATO (5) , CHILLI POWDER (2s) , DHANYA POWDER (1s) , TURMERIC POWDER (1/4s) , AND ADD WATER  AND ALLOW TO BOIL
               WHEN POTATO HALF BOILED AND CAPSICUM 
  WHEN IT REACH GRAVY FORM OFF THE STOVE.
 GARNISH WITH CORIANDER LEAVES



PALAK BABY CORN

palak baby corn

                    SPINACH LEAVES (15) + G.CHILLIES(3) + WATER(50ml) ---MAKE IT BOIL --AFTER HEAT REDUCES --BLEND NICELY WITH SALT --AS PUREE FORM ----A
        HEAT A PAN WITH LITTLE OIL , SAUTE B.ONION (1), G.CHILL (2) , CHOPPED GARLIC(4) , CHOPPED GINGER(1/2) , TOMATO (1) --THEN ADD CHILLI POWDER (1/2s)  , DHANYA POWDER(1/4s) , TURMERIC POWDER (1pinch ) , BABY CORN (3) , SALT -- GENTLY MIX  EVERYTHING -THEN ADD WATER 
     ONCE BABY CORN BOILS AND REACH GRAVY FORM --ADD A WITH IT 
     AFTER ADDING A --DONT ALLOW TO COOK MORE THAN 3 MINUTES 

    SWITCH OFF THE STOVE  , ADD FEW DROPS OF CURD           INSTEAD OFF ADDING BABY CORN -YOU CAN ADD POTATO OR PANEER 



 KADAL CURRY

KADAL CURRY

           SOAK CHANNA OVERNIGHT -  BOIL  WITH HALF SALT AND R.CHILLI --A
  COCONUT + ANISE =BLEND - PASTE --B
HEAT A KADAI WITH OIL -SEASON ANISE , BAY LEAF , CINNAMON , CLOVE THEN SAUTE B.ONION , G.CHILL , TOMATO 
      THEN ADD CHILLI POWDER , DHANYA POWDER , TURMERIC POWDER , SALT , GARAM MASALA POWDER , NOW ADD A AND B 
    POUR LITTLE WATER AND PRESSURE COOK FOR 2 VISSLE 
     COMBINATION : APPAM (KERALA STYLE )
   

      
GOPI HYDERABADI

GOPI HYDERABADI

      MEDIUM SIZE CHOPED CAULIFLOWER --FRY PLAIN (WITHOUT SALT) --A
 HEAT A KADAI WITH OIL AND SAUTE THE FOLLOWING 
     MASHED ONION 
     CURRY LEAVES
     GINGER PASTE
     TOMATO PUREE
     CHILLI POWDER
     GARAM MASALA
     CURD
     CASHEW NUT PASTE
     FRIED CAULIFLOWER
     SALT 
           ONCE THESE RAW SMELL GOES ADD WATER FOR BOILING 
         WHEN IT GOT GRAVY FORM TASTE IT 
           IF MORE GRAVY NEEDED ADD SOME CORN STRACH
      


CHAPATI DAL

CHAPATI DAL

                           -  TAKE 3/4 BOILED MOONG DAL , -- IN OIL FRY B.ONION , TOMATO ,CURRY LEAF , G.CHILL , CHILLI POWDER , TURMERIC POWDER ,SALT ,FRY AND ADD MOONG DAL BOILED WATER ALONE , AFTER WATER LEVEL DECREASES ADD 3/4 BOILED MOONG DAL

BENDI CAPSI MASALA

BENDI CAPSI MASALA

     
 CUT LADIESFIGURE IN SMALL SHAPES AND SAUTE IN EMPTY HEAT PAN UNTIL IT STICKY GOES --A
   HEAT OIL IN A KADAI , SAUTE LITTLE CINNAMON , B.ONION (1) , G.CHILLI (2)  , GINGER+GARLIC PASTE (1s) , TOMATO (1/2) , CHILLI POWDER (2s) , DHANYA POWDER(1s) , TURMERIC POWDER (1/4s) ,  GARAM MASALA (1/4s) , SALT , CASHEW NUT PASTE (1s) , CUTTED CAPSICUM --SAUTE UNTIL RAW SMELL GOES
             ADD WATER , WHEN EVERYTHING STARTS BOILING ADD A
WHEN BOILING COMPLETED ADD CORN FLOUR STARCH
           GOOD COMBINATION FOR DOSA

PEAS MASALA

PEAS MASALA

       HEAT OIL SEASON BAY LEAF , SAUTE B.ONION (1)  , TOMATO (1) , G.CHILLI (4) , R.CHILLI (1) , CURRY LEAF ,  GINGER AND GARLIC PASTE (1/2s) , MASHED GARLIC (5) , ADD CHILLI POWDER (1/4s) , DHANYA POWDER (1 pinch) , TURMERIC POWDER (1 pinch) , GARAM MASALA (1/4s)  , COCONUT PASTE (2s) , SALT  THEN MIX WELL UNTIL OIL COMES OUT , THEN ADD WATER ,,WHEN MASALA RAW SMELL GOES , ADD BOILED PEAS ---WHEN IT COMES TO GRAVY FORM SPRINKLE BRIYANI MASALA (2s)  ---THEN GARNISH WITH CORIANDER LEAFS



TOMATO GRAVY

TOMATO GRAVY

            CHOPED TOMATOES (2)  , SALT , COCONUT PASTE (1s) , ANISE POWDER (1/4s) , TURMERIC POWDER (1/4s)  , CHILLI POWDER (2) -----MARINATE FOR 10 MIN --A
          HEAT OIL , SEASON CURRY LEAF, ADD A, FRY A MINUTE , ADD WATER --WHEN REACHES GRAVY FORM TASTE IT WITH DOSAI , IDLY OR IDIYYAPPAM










DHABA KADAI                                     

DHABA KADAI

             
 CARDOMAN  , CLOVE ,  FULL DHANYA , ANISE , CUMIN --- FRY THEN POWDER ----A        -----------                        HEAT  BUTTER  SAUTE  B.ONION (2) , TOMATO (1)  -----BLEND IT ----B----
               HEAT BUTTER ADD B ,  SAUTE THEN ADD (GINGER AND GARLIC PASTE - 1s ) , G.CHILLI (5)  , B.ONION ( 5 big pieces ) , CAPSICUM ( 5 pieces ) , SALT ADD LITTLE WATER FOR BOILING , THEN ADD BOILED POTATO / PANEER , THEN ADD A (1s) --- COMBINATION FOR CHAPATI











BABY CORN PAAYA

BABY CORN PAAYA

                          IN EMPTY PAN ADD CLOVE , CARDOMON , C.CHILL , B.ONION , TOMATO , CURRY LEAF , CHILLI POWDER , TURMERIC POWDER , DHANYA POWDER , GINGER PASTE , GARLIC PASTE , BABY CORN , SALT , WATER THEN MAKE EVERYTHING BOILS , LATER ADD COCONUT PASTE , WHEN GRAVY FOAM COMES ADD CASHEWNUT PASTE OFF THE STOVE ,SEASON IT WITH ANISE , THEN ON THE STOVE ALLOW  EVERYTHING TO MIX , GARNISH WITH CORRIANDER LEAFS , IF NEEDED ADD LILLTE PEPPER POWDER



  GOBI MANCHURIAN

GOBI MUHCHERIAN

      CAULIFLOWER , -  MAKE IT TO BOIL FOR FEW MIN ,

          THEN ADD CHILLI POWDER(2) , TURMERIC POWDER(1/4) ,CORN FLOUR(1) ,SALT, KESARI COLOUR, RICE FLOUR(1),MIX EVERYTHING THEN SOAK FOR 30 MIN , THEN FRY IT,-- KEEP IT ASIDE

  ---------THEN IN OIL ,PUT B.ONION, TOMATO,CAPSICUM , CHILLI POWDER, TURMERIC POWDER,SALT ,AND POUR LITTLE WATER ,WHILE BOILING ADD FRIED CAULIFLOWER,WHEN EVERYTHING COMES AS GRAVY FORM , OFF THE STOVE THEN ADD CHILLI SAUCASE(1/2)MIX WELL

THEN ITS READY

    SRILANKAN SAMBAL

SRILANKAN SAMBAL

- HEAT THE OIL IN PAN ,THEN PUT B.ONION (1)NICELY CHOPPED , TOMATO ,FRY WELL ,THEN ADD GARLIC(10),CHILL POWDER(11/2 S), TURMERIC POWDER(1/4s),SALT, FRY WELL , WHEN RAW SMELL GOES ,ADD WATER , MAKE IT BOIL , WHEN EVERYTHING COME TO GRAVY FORM ADD 2 FULL SPOON OF GRANTED COCONUT,MIX WELL OFF THE STOVE

VEGETABLE MAKAN WALA

VEGETABLE MAKAN WALA

----IN OIL FRY BAY LEAF ,CLOVE , MASHED ONION , MASHED TOMATO , NEEDED VEGETABLES ,TURMERIC POWDER , CHILLI POWDER ,SALT ADD WATER FOR BOILING 

ONION TOMATO

ONION TOMATO

HEAT MORE SESAME OIL , SEASON MUSTARD SEEDS , FRY B.ONION , TOMATO  , G.CHILL , CHILLI POWDER , TURMERIC POWDER , SALT -- FRY WELL UNTIL RAW SMELL GOES , AND OIL SEPARATES FROM WELL FRIED ONION , OFF THE STOVE
 COMBINATION --- DOSA

THATTAPAYIR WITH GOBI

THATTAPAYIR WITH GOBI

  BOIL THATTA PAYIR WITH LITTLE SALT --A , BOIL CAULIFLOWER FOR A MINUTE -- B ---NOW HEAT OIL , SEASON CINNAMON , BAY LEAF , THEN  SAUTE  B.ONION (1)  , TOMATO (1/2) , G.CHILLI (2)  , MORE MASHED GARLIC (10)  --NOW ADD A AND B -- MIX WELL ---THEN ADD CHILLI POWDER (2s) , GARAM MASALA (1/2s) , TURMERIC POWDER (1/4s) , SALT , COCONUT PASTE (2s) -- MIX WELL --ADD LITTLE WATER FOR MASALA 'S TO BOIL --WHEN COMES AS GRAVY -- TASTE IT WITH CHAPPATI OR DOSA  ,-- ITS GOOD COMBINATION FOR RASAM RICE ALSO

NEYVELI  KADAPA

NEYVELI KADAPA

BOIL MOONG DAL , ADD BEANS,CARROT,B.ONION MAKE IT BOIL WITHOUT SALT , AFTER BOIL ADD SALT AND PASTE     ----- (COCONUT, ANISE, G.CHILL, BENGAL GRAM, GARLIC, GINGER, S.ONION) - BLEND PASTE ,------PUT INSIDE THE DAL, MIX WELL , ALLOW UNTIL FOAM COMES - THEN SEASON WITH NEEDED SPICES, MASHED GARLIC(6), MINT , CURRY LEAF , CORIANDER LEAFS

  PAASIPARUPU SAMBAR

PASIPARUPU SAMBAR

       PASIPARUP -  1 CUP ,SHOULD BE BOILED, WHILE FULL BOILED ADD CARROT, BEANS,CAPISCUM , G.CHILLES , TOMATO,ONION, MAKE IT BOIL WITH SAIT,CHILLI POWDER,SAMBAR POWDER,,WHEN EVERYTHING BOILS, FRIED FENUGRUK,AND MUSTARD SHOULD BE ADDED-  MEASUREMENTS UPTO YOUR TASTE                

 POORI  MASALA

POORI MASALA

-- - IN OIL FRY GRAM ,MUSTARD SEEDS, B.ONION , TOMATO , CURRY LEAF ,G.CHILL ,TURMERIC POWDER ,SALT , FRY WELL ,POUR WATER FOR BOILING ,LATER ADD MASHED BOILED POTATO , WHEN IT COMES TO GRAVY FORM ADD CORIANDER LEAFS

 

BAVU BAJI

BAVU BAJI

             
--- POTATO AND CARROT  --BOIL - MASH-A

-----HEAT THE OIL ADD B.ONION(MASHED) , A  , ADD TURMERIC POWDER , CHILLI POWDER, CUMIN POWDER  , GARAM MASALA POWDER ,SALT POUR WATER FOR BOILING , AFTER FEW MIN ADD TOMATO JUICE ,LIVE IT UNTIL THE RAW SMELL GOES  , OFF THE STOVE 

MANATHAKALI KERAI KUTTU

MANATHAKALI KEERAI KUTTU

--MAKE MOONG DAL TO BOIL , IN THAT ADD KERAI(LEAF), B.ONION, CHILLI POWDER (1/2s) , TURMERIC POWDER , COCONUT PASTE , CUMIN POWDER , SALT ,AFTER BOILING SEASON WITH MUSTARD SEEDS

POTATO PALEYA

POTATO PALEYA

- --- BOIL THE POTATO AND MASH IT

------- IN OIL FRY B.ONION , TOMATO , G.CHILLI , GINGER+GARLIC PASTE, COCONUT PASTE , AND SALT  MIX WELL ,POUR WATER FOR BOILING ,LATER ADD MASHED POTATO--

GARNISH WITH CORIANDER LEAF 

CHANNA MASALA

CHANNA MASALA

-- BOIL THE CHANNA WITH SALT -- HEAT THE OIL FRY MASHED ONION , MASHED TOMATO , BOILED CHANNA , CHILL POWDER , TURMERIC POWDER , CUMIN POWDER , GARAM MASALA , SALT IF REQUIRED , MIX WELL ADD LITTLE WATER , WHEN IT COMES IN GRAVY FOAM ADD CORIANDER LEAF










MOONG CAULI

MOONG CAULI

BOIL MOONG DAL , AFTER BOILING ADD CAULIFLOWER , B.ONION , CHILL POWDER (2s) , TURMERIC POWDER , SALT ---WHILE BOILING ADD COCONUT PASTE - MIX WELL --- SEASON IT WITH CURRY LEAF











COCONUT POTATO

COCONUT POTATO

 --  HEAT THE OIL IN PAN ,ADD ANISE , C.LEAF , R.CHILL , POTATO , GINGER + GARLIC PASTE , SALT , DHANYA POWDER (2s) , ADD WATER FOR BOILING , LATER ADD COCONUT PASTE , LEAVE IT FOR FEW MIN , THEN TASTE IT BY GARNISHING CORIANDER LEAFS









ALOO CAPSICUM MASALA

ALOO CAPSICUM MASALA

-- FRY ALOO AND CAPSICUM SEPARATELY --- A
---- HEAT OIL FRY ONION , TURMERIC POWDER , CHILL POWDER , GARAM MASALA , AFTER 2 MIN ADD GINGER + GARLIC PASTE , CUMIN POWDER , DHANYA POWDER , TOMATO PUREE , CASHEW NUT PASTE , SALT , POUR LITTLE WATER FOR BOILING , WHEN RAW SMELL GOES ADD A ---  WHEN IT COMES TO GRAVY FORM OFF THE STOVE

KADAPA

KADAPA

-- COCONUT (5s)  , ANISE (1/2s) , BENGAL GRAM (1/4s)  , G.CHILLI (5) , GINGER , GARLIC (2) , S.ONION (1) , KASASA (1/4s)  --- BLEND NICELY ---- A----

 -- HEAT OIL FRY CARDAMON , CLOVE , CINNAMON , BAY LEAF , B.ONION , TOMATO , CURRY LEAF , FRY ADD A , FRY, WELL  RAW SMELL GOES ADD WATER AND SALT FOR BOILING , WHEN IT COMES TO GRAVY FORM TASTE IT WITH IDLY OR IDIYAPAM

BABY CORN GRAVY

BABY CORN GRAVY

--CINNAMON , CLOVE , BAY LEAF -- POWDER IT ,---> A-------  HEAT OIL + GHEE , FRY ONION , TOMATO ,  BABY CORN , A , CHILLI POWDER , TURMERIC POWDER , SALT ADD WATER FOR BOILING , ADD CORIANDER LEAF

( FOR MORE GRAVY ADD A SPOON OF CORN FLOUR STARCH ) BEFORE SWITCH OFF THE STOVE

BEETROOT SABJI  

              

BEETROOT SABJI

    COCONUT (3s) , ANISE (1/2s) , G.CHILL (3) , BENGAL GRAM (1s) -----BLEND AS PASTE - A

    CARROT , BEANS , POTATO , BEETROOT -LET ALL THIS VEGETABLES BOIL TOGETHER WITH SALT , WHEN HALF BOILED ADD A , WHEN EVERYTHING MIX WELL AND REACH GRAVY FORM , SEASON IT WITH CUMIN AND CURRY LEAF