Muttai Kulambu:

Onion 1 Egg 2 or 3 Tomato Cut the onion, tomato. Add oil and add kadugu, uluntham paruppu. Add onion to it and then tomato. Add manjal thool, milaga thool (chilli powder half spoon, coriander powder spoon) Add ginger garlic paste spoon. Add salt. Boil the egg and add it to kulambu.

Thakkali Kulambu:

Cut 1 or 2 tomato, onion 1. Pour oil. Add kadugu, ulunthu, onion and tomato. Add 2 spoon coriander powder(kothamalli podi), chilli powder(milaga thool) 1 spoon, manjal thool, salt. Add coconut, ginger garlic spoon. Add water.

Fried Rice:

Onion 1, Tomato 1, oil, ginger garlic , vegetables, Coriander powder spoon(1/2 of chilli powder), chilly powder spoon, salt, soya sauce, add rice.

Vengaya Kulambu:

Onion 2. Add kadugu, ulunthu, then add onion. Add chilli powder (1/2 spoon), coriander powder (1/2 spoon), ginger garlic paste spoon, add salt, coconut paste.

Vella kuruma for chapathy:

Onion 1, milaga 3, poondu 2, ginger garlic spoon. Onion (large pieces) , tomato 1 in oil mixie add onion(small pieces) kadugu ulunthu - add the paste add water after ginger garlic paste add salt add potato already baked & cut when boiling add coconut paste - add veg.

Ordinary Kuruma:

Cut one onion, add oil, kadugu, ulunthu, add tomato (1/2 or 1), ginger garlic paste spoon , chilli powder 1 or spoon, coriander powder 1 spoon, add salt. Add water, manjal podi, veg, coconut.

Thakkali Chutney:

Onion 1, tomato 2, dry chilli 3, black gram 2 spoon, oil, salt. Chop onion. Heat oil, fry chilli, black gram, tomato, add salt, coriander. Cook 3 mins. Grind red chilli and the rest.

Chicken 65:

Cut it, clean chicken. Take 4 spoons of chicken masala podi, add water and make paste. Mix chicken in it. Add salt, add plenty of oil in kadaay, keep in stove.

Chicken Masala gravy:

Cut the chicken pieces into medium size. Mix chicken masala powder, put in cooker, add water in cooker. Place the vessel with chicken pieces in water filled cooker. Wait for 2,3 whistles. Cut 1 onion into small pieces. Add oil in kaday, add kadugu, ulunthu, onion, add tomato, ginger garlic spoon, salt, water. Add the chicken pieces from cooker and let it cook for 5 mins. Grind the coconut in mixie, add it. Add masala podi. Keep stove in medium for 5 mins

Thakkali Rasam/Tomato Rasam

Ingredients Tomato-3 med Green chilly-2 Cumin seeds-1/4tsp Garlic-2pods Chilly Powder-3/4tsp Turmeric powder-1/4tsp

Pepper powder-1/4tsp Asafoetida powder-less than 1/4tsp Coriander leaves-1/4cup chopped Salt -to taste Tamarind-lemon size Mustard seeds-1/4tsp Oil-2tbsp

Method Heat oil in a kadai Splutter mustard seeds Add chopped tomato into this and saute . Stir well till the tomatoes are done Now add turmeric powder and chilly powder Saute until its raw smell goes Make a fine paste of garlic,green chilly and cumin seeds Add this paste to the tomato mix and saute Saute for 2-3 minutes in low flame,add salt Then add coriander leaves,pepper powder ,asafoetida powder(kayam) to this and saute If u want more garlic flavour u can add crushed garlic in this stage Finally add tamarind water and 1 cup of water(Soak tamarind in 1 cup of hot water and drain) Boil for few minutes Check the salt

Remove from the fire ,add more coriander leaves and close the kadai for few minutes .. So tomato rasam is ready to serve Serve with hot white rice and poriyal .

Another way:

Edit Ingredients

Medium goose berry sized Tamarind 1 medium size Tomato 1 tbsp pepper 1 tbsp cumin 3 medium sized red chili 4 garlic pieces Pinch of turmeric powder 2 tsp oil 1 tsp mustard 1 stem of curry leaves 3 stem of coriander leaves salt, to taste

Edit Steps
1. 1 Soak tamarind in one and half cup of water in a small bowl and add pinch of turmeric powder and little salt. 2. 2 Squeeze and filter the tamarind juice and keep aside. 3. 3 Smash the tomato add with the tamarind juice.

4. 4 Take pepper, cumin, garlic and one red chilly in chutney jar and give two three pulses so that it will turn to dry powder. 5. 5 In bowl, add oil to heat, then add mustard once it cracks add 2 chillies then curry leaves . 6. 6 Add prepared tamarind juice. 7. 7 Add ground powder and required salt to taste. 8. 8 Let the mixture boil. 9. 9 It is very important to turn off the stove with single boil because more boiling of rasam gives little bitter taste. 10. 10 Garnish with coriander leaves. 11. 11 Enjoy the Delicious rasam. Rasam:

Milagu 1 spoon Seeragam 1 spoon Poondu 4,5 Milagai 1,2

Kariveppilai Kothamalli ilia Thakkali 1 Rasam podi Add the puli mix spoon to water and dissolve it well. Grind the tomato by hand in the above mix. Add rasam podi 1 spoon. Add poondu, kariveppilai, milagu, kothamalli in mixie . Take the kaday, pour a spoon of oil, add the mixture from mixie and then add the rasam-puli mixture. Heat it well.

Chicken Pepper Gravy:

1 onion, 1 tomato, 4 chilli, ginger ,garlic, coriander ------ fry it. manjal thool. Chicken 2 spoon of coriander powder Add salt Half glass of water 1 or 2 whistle Add 2 spoon pepper powder.

Puli kulambu: Puli, vengayam, poondu, milaga, turmeric powder, kadugu, ulunthu, venthayam, perungaya thool, masala thool (kothamalli, milaga)

Sambar: Toor dal, veg, tamarind paste, onion, tomato, sambar powder, chilly powder, turmeric, salt, red chilly, oil. Kuruma: Poondu, potato, tomato, onion, garam masala, coriander powder, ginger garlic paste, coconut, kadugu, ulunthu, chilly powder, frozen veg

Gobi Manchurian Ingredients needed Cauliflower florets - 3 cups Ginger garlic paste -1 tsp Salt & Chilli powder to taste Oil for deep frying For the batter All purpose flour/Maida -1/2 cup Cornflour -1/4 cup Rice flour -2 tbsp Salt and chilli powder to taste For the sauce Oil -1 tbsp Garlic -1/4 cup Green chilli - 1 tbsp Ginger -2 tbsp Onion -1 Chilli powder - 3/4-1 tsp Spring onion green -3 tbsp Tomato sauce - 3 tbsp Soya sauce - 1 tbsp For the gravy Cornflour - 1 tbsp Water - 1 cup

For garnishing Spring onions greens Preparation Cut cauliflower into bite size florets and put them in boiling salt water for a 3-4 minutes. Drain the water and pat it dry with a kitchen towel. Marinate the cauliflower (gobi) with ginger garlic paste, little salt and chilli powder. Let it sit for 15 minutes. Finely chop onion, chilli, garlic, ginger and spring onion greens. (very important step) Preparation of batter Mix maida, cornflour, rice flour, salt and chilli powder ( since we have already added salt & chilli powder while marinating the gobi- add less now) with little water to make a paste first.Then add more water and make a thin batter. The batter should coat the cauliflower, so it should not be too thin. Dip the Gobi florets in the batter completely and deep fry them until golden brown. Drain the oil and spread them on a paper towel. Preparation of sauce Heat oil, fry garlic, followed by chilli, ginger and onions in high heat. Add spring onion greens, chilli powder, tomato sauce, soya sauce and need salt. Then add the fried gobi and mix well. This is dry version of manchurian. Preparation of gravy Mix 1 tbsp of cornflour in 1 cup of water without lumps. Now add this to the above and cook till you get your desired consistency. Garnish with spring onions. Note -Once it cools, it will thicken further.

Vegetable fried rice: Ingredients needed

Basmati rice - 1 cup Oil -1 tsp for cooking rice Beans - 1/4 cup finely chopped Carrot - 1/4 cup finely chopped Cabbage - 1 cup shredded Capsicum -1/4 cup finely chopped Spring onion greens - 2 1/2 tbsp finely chopped Garlic -1 1/2 tbsp Ginger - 1 inch piece Olive oil/Any refined oil - 2 1/2 tbsp Vinegar - 1 tsp Soya sauce -2-3 tsp Salt and Pepper powder to taste (I used white pepper powder) Preparation Soak Basmati rice for 15 minutes and cook adding 1 1/2 cups of boiling water and a tsp of oil. Fluff it with a fork and spread it on a plate to cool.The cooked grains should be separate. Finely chop beans, carrot, capsicum and spring onion greens. Mince garlic and ginger Shred cabbage into thin fine strip. Method

Heat oil in a pan, when the oil is very hot, add garlic and ginger, saute for a few seconds.Then add beans and fry for a few seconds, followed by carrot, cabbage, capsicum and spring onion greens. (Add vegetables in the same order) All the vegetables should be sauteed on high flame and continuous stirring is necessary as we want the vegetables to be crunchy and not fully cooked. Add cooked rice, soya sauce, vinegar, needed salt and pepper. Mix well and serve hot.

Note The whole procedure should be done on high flames. Chopping the vegetables finely is very important. I did not add soya sauce as I prefer to have without it but you can add soya sauce according to your taste to make it more Chinese.

Adding finely chopped mushrooms along with vegetables makes it even more delicious. Using olive oil adds more flavor but you can also use any refined oil. Buy Olive oil which is meant for cooking purpose.

Gobi Manchurian

Ingredients:Cauliflower - 1 cup Egg - 1 Corn flour - 1 1/2 tbsp Ginger garlic paste - 1 tsp Chilli powder - 1 1/2 tsp Salt to taste For sauce Onion- 1 Ginger - a small piece

Garlic - 3 cloves Tomato sauce - 2 1/2 tbsp Chilli sauce - 1 1/2 tsp Soy sauce - 1 tbsp Spring onion - 1/2 cup Coriander leaves - few ( optional Salt - a pinch

Preparation:-

1. In a bowl, mix together egg, corn flour, GG paste, chilli powder and salt. Make a light thick paste.

2. Marinate cauliflower and set it aside for 1/2 to 1 hr.

3. Heat oil in a wok and shallow fry gobi till it changes the colour. After that, take it and filter the excess oil by spreading it on the tissue paper.

4. For making sauce, heat oil in a pan ,add chopped ginger,saute it for few seconds,then add onions.

5. When onion becomes translucent,add all sauces and mix well. Adjust salt to taste. Cook it for 2 minutes. Stir continuously.

6. Add gobi to the sauce and saute well. Sprinkle chopped spring onion and cook it for 3 minutes and turn off heat.

Gobi Machurian is ready to serve... Serve it hot.. Enjoy... :)