Parotta

Ingredients:

• Maida - 2 cup
• Oil - 1/2 cup
• Salt - 1 sp
• Sugar - 1/2 sp
• Water

Method:

Add the sugar and salt to maida mix well. Kneed it to a dough with little water. Once you kneed the dough well (15 minutes). apply oil over the ball and cover it with a wet cloth.
Leave it for a couple of hours


Then make it into small balls.
With oil spread the ball of dough to a very thin sheet with the tip of the fingers.
Then take it by holding a tip and pleet it like saree.
Whirl it and leave it covered for half an hour.
After half an hour take each ball and spread it with your finger tip to a round parotta. toast it in thava on both sides.
Crush them from the sides to separate the layers and give it a flaky look.
serve it with kuruma

Naan

• Ingredients:
• Maida - 2 cups
• Curd - 3 tbsp
• Yeast - 1 tsp
• Salt - 1 tsp
• Sugar - 1 tsp
• Oil - 2 tb sp
• Baking powder - 1 sp
• Warm water - 3/4 cup

Method

In a cup put 1 tsp of yeast and pour the warm water mix and leave it closed.
In another bowl mix the maida, salt, sugar and baking powder.
Rub in the oil in it add the curd and mix with hand.
Now add the water with yeast and mix well. Kneed the dough well. If sticky apply oil in your fingers and palm and kneed for a minute and then leave it covered for about 3 hours. the dough will raise double.


Then make it into 6 to 8 balls dust the table with maida and roll it out with a rolling pin and toast the naan in the oven. or thava.
Apply butter and serve with paneer gravy or rajma or channa.

Parangikai puli kozhambu

Ingredients

• Yellow pumpkin - 250gm
• Small onions - 1/2 cup
• Garlic - 4 to 5 pods
• Red chilli - 2
• Pepper - 1 sp
• Fenugreek seed - 1 sp
• Split urudh dhal - 1 sp
• Asafoetida - 1/4 sp
• Tomato - 1
• Curry leaves - 2 strings
• Tamarind - 1 small ball
• Red chilli powder - 1 sp
• Coriander powder - 2 sp
• Oil - 2 tb sp
• Gingelly oil - 2 tb sp
• Salt to taste
• Jaggery - 1 sp

Method

Clean wash and cut yellow pumpkin into big pieces.
Peel small onions and garlic if they are big cut into two.
Heat both oil in a kadai season with pepper, fenugreek seed, split urudh dhal, red chillies, asafoetida and curry leaves. add small onions and garlic and sauté well on high flame.
Once the onion turns slight brown add the pumpkins and sauté well. Keep the flame in medium and toss well.
In a bowl make a solution of tamarind and salt. Filter and add chilli powder and coriander powder to the solution. Also smash a tomato and puree it into the tamarind solution.
Once the pumpkin is almost cooked pour this content and let it boil. Check for spices and salt. add the jaggery.
Boil till the oil comes out.
This will be a little thick. serve for rice.

Note: If you want a little thin kuzhambu add little water or add little dhal or the water in which the dhal was cooked. you can add little more of gingelly oil also. Hot idlys with gingelly oil and parangikkai kuzhambu is the best combination.... 

Pongal

Ingredients:

• Raw rice - 3/4 cup
• Green gram Dhal Paasi payaru - 1/4 cup
• Oil - 2 to 3 table spoon
• Milk - 1/2 cup
• Pepper - 1 sp
• Jeera - 1 sp
• Green chilli - 2
• Cashew nuts - few
• Ginger - 1 small piece
• Ghee - 2 sp
• Curry leaves
• Salt to taste

Method.

Pressure cook rice, dhal, salt and oil. (6 glass water for1 glass rice + dhal ). When well cooked open the cooker add the milk and keep stirring well.
Powder the pepper and jeera chop the green chillies and ginger.
Heat ghee fry cashew nuts add the powdered ingredients chopped ingredients and curry leaves  and mix it to the rice.
Serve with sambar Chutney

Note: Pongal is a heavy dish and to help digesting that we add ginger but some may not like to bite and chew ginger. so grate it and add or put the ginger in the rice while pressure cooking by slightly smashing it and then remove it once you open the cooker.

Sambar for Breakfast

Ingredients:
Green gram dhal - 1/2 cup
Small onions - 1/2 cup
Tomato - 1 big
Green chilli - 2 slit
Sambar powder - 2 sp (Any brand)
Turmeric powder - 1 sp
Asafoetida - 1/4 sp
Oil - 2 sp
Mustard - 1/2 sp
Split urudh dhal - 1/2 sp
Red chillies - 2
Curry leaves
Salt

Method:

Pressure cook the dhal in water with turmeric powder and asafoetida. Cook well and mash the dhal.
In a kadai heat oil season with mustard, split urudh dhal, red chillies and curry leaves.
Add the peeled shallots (Small onions), green chillies and tomato. Sauté well till the onions are well cooked.
Pour a glass of water add the add sambar powder and salt and bring it to a boil. Now add the cooked and mashed dhal.
Add water if necessary simmer and bring it to a boil.

Note: This can go with Idly, Pongal Rava upma etc. This will be a little watery, you can also add a spoon of Kadala mavu (bengal gram flour) dissolved in water which will make the sambar thick. Also can add well cooked yellow pumpkin a piece or two which will improve flavor as well as the thickness.

Uppu Kozhukattai

Ingredients:

•         Rice flour – 1 cup
•        Small onions - handfull
•        Coconut – 2 tbsp
•     Mustard – 1 tsp
•          Urud Dhal – 1 tsp
•          Green  Chillies  - 2
•          Curry leaves – 2 strings
•          Slat – 1 tsp
•          Oil – 1 tbsp

Method:

Peel and slice the onions. Chop the curry leaves.

Keep the idly vessel ready, start pre heating it.

In a kadai pour two spoons of oil. Add the mustard and urud dhal when it pops add the curry leaves and small onions and green chilies. Mean while Keep 2 glass of water to boil.  Sauté it for a minute and then add the rice flour and salt. Add the grated coconut. Sauté for two minutes. Pour the boiling water into the kadai over the flour stirring well to prevent lumps.

While it is hot itself make round kozhukattais with hand. Apply little ginglee oil over the plam so that it will not. Do not make smooth balls. As you do the round balls of kozhukattai arrange them in the idly tray and bake for 10 minutes.