Delightful Dinner Salads

Apple Pumpkin Dry Fruit Corn Salad

Apples Diced

Corn Boiled

Pomegranate

Badam/Walnut

Dates

Pumpkin Shredded

Mix all these together

To Grind:

Lemon Juice

4 pepper corns

a little sugar and salt

olive oil

Fruit ,Veg & Dry Fruit Salad

Apple Diced

Mango Diced

Banana Diced

Corn Boiled

Badam/Walnut

Carrot Shred

Dates

To Grind - Same as above

Nutty Carrot Salad

Peanuts and Corn Boiled

Carrot Shred

Pomegranate

Sprouts Optional Steamed

Finely Chopped

Ginger

Cilantro

Green Chilis

Curry Leaves

Salt to taste

Coconut

Simple Sprout Veg Salad

Sprouts - Steamed

Corn - Boiled

Carrot - Shred

Onion - Finely Chopped

Lemon Juice

Salt to Taste

Cucumber -Shred (Optional)

All about Sprouts

Sprouts - Raw

Lemon

Salt to taste

Optional Fruits : Pineapple or Grapes or Apples

Variation

Same as above with Sugar

Tricolor Salad

Papaya (Unripe) Shred

Snake Gourd (Very Tender)

Both cut into tiny pieces

Carrots Shred

Green Chillis

Cilantro

Salt

Honey / Jaggery Sauce

Relishing Veg Sprouts and Fruit Salad

Sprouts - Steamed

Cucumber

Carrot

Apple

Pomegranate

Salt

Season with Musturd , Chilli and Green Chillis

Ridge It Up with Carrots and Coconut

Shredded Ridge gourd

Carrot Shredded

1 Spoon Coconut

Cilantro

Salt

Honey/ Jagerry Sauce

Go Nuts with Beets and Carrots

Beetroot & Carrot Shredded

Cilantro

Salt to taste Badam/Walnut

Apple - Optional

For the sweet tooth - Nutty Fruity Salad

Apple

Pineapple

Pomegranate

Dry Grapes / Dates

Badam/ Walnuts

Grind as per ONE

Add finely chopped spinach to the above.

Note:

Peanuts can be added in place of the nuts but do not combine with other nuts.

Kozhambu Varieties

Moar Kozhambu

Soak N Grind
Tuvar Dhal
Kadala Paruppu
Dhaniya
Jeera
Coconut
Green Chillis
Rice

Boil Veg - Pumpkin, Okra, Chow Chow
Add sour curd mixed with Turmeric and bring to boil along with the paste
Take off the heat.
Season with Musturd, Vendhayam and Curry Leaves.

Kerala Moar Kozhumbu

To a pan add oil
Methi seeds, Dried Chilli, Rise and saute.

Add Coconut and Grind to paste.
mix the above with Sour curd and salt and boil. Garnish with mustard seeds and curry Leaves.

EggPlant Gotsu

Broil the Eggplant with oil
Remove the skin and mash well.
To a pan add oil and add finely chopped onions , tomatoes, green chilli, Tumeric.
Add water to cook well.
Add some red chilli powder for spice
Add tamarind extract and when it begins to boil add the Eggplant and a little Jaggery. Garnish with Cilantro.

Pepper Kozhambu

Fry & Grind
2 Table spoon Dhaniya
1.5 table spoon Uradhal
1 spoon Pepper
2 Bedage Chillis
1.5 Karam Chillis
Hing
Curry Leaves Rice.

Soak Tamarind and boil the extract well with salt. Add the ground paste and boil well. Add some jaggery and garnish with Mustard seeds.

Rasam Varieties

Pepper Rasam

Soak and Grind Coarse
Dried Chillis
Pepper
Jeera
Tuvar Dhal
Curry Leaves

Soak Tamarind

To the Tamarind Water add salt and curry leaves and boil well.
Add the ground paste and simmer when it boils and foams.
Season with Musturd and Curry leaves.

JEERA RASAM

Soak and Grind

Dried Chillies
Pepper
Jeera
Tuvar Dhal
Curry Leaves
Dhaniya

Same as above procedure.

LEMON RASAM

Tuvar Dhal Extract
Grind :Green Chilies, Ginger and Tomato
Hing and Salt to taste

Boil all the above.
Remove from heat add Lemon juice
Season with musturd, Jeera , Hing and curry leaves Garnish with Cilantro.

Mysore Rasam

Fry and Grind in Ghee
Tuvar dhal
Dried Chilli
Pepper
Curry Leaves
Dhaniya
Hing

Soak Tamarind
To the extract add Tomatoes , Salt curry leaves and boil.
Add Tuvar dhal extract and boil well
Add ground paste and a little jaggery. Season with Mustard, Curry Leaves and Garnish with Cilantro.

Garlic Rasam

Same as above but grind with garlic and do not add Tuvar Dhal.

Tomato Rasam
Boil Tuvar Dhal

Soak Tamarind in Hot water
Grind to Smooth Paste cilantro, curry leaves and Tomatoes
Add paste To the extract and Rasam Powder Salt and Hing
Add the Dhal Extract and Season with Musturd seeds Jeera and Curry Leaves.

Traditional South Indian Cooking

Porichu Kozhumbu

To fry & Grind

Urad Dhal - 2 teaspoons
Pepper - 3/4 Teaspoon
Molaga Vatthal -3-4
Curry Leaves
Coconut
Hing
Add Jeera without frying

Boiling Cabbage/Drumstick/Snakegourd/Brinjal/Beans carrot Peas with Moong or Tuvar

Add Salt & Ground Paste

Season with - Urad dal, Musturd, Curry Leaves



Plain Kootu

Grind Raw
Coconut, Molaga Vathal, Jeera

Cut Veggies - Pumpkin, Chow Chow boil with Moong/Tuvar and Turmeric
Add Paste
Season with Mustard and Curry Leaves

Aviyal

Grind Coconut
Green Chilis
Add sour curd

Boil with Turmeric

Raw Bananas
Yam
Pumpkin
Red Pumpkin
Drumstick
Carrot
Beans

Mix the paste and Veggies boil with a little Salt
Garnish with Curry Leaves and Coconut Oil

Rasavangi

Saute - Kadala Paruppu , Urad Dhal, Dhaniya Molaga Vathal Hing and Curry Leaves

Add Oil to a Pan
Fry Onions, Brinjal and Turmeric
Add Tamarind Extract, Salt and boil well.

Boil Tuvar Dhal
Add the paste to the Pan and once the tamarind smell no longer exisits add Tuvar Dhal and Jagerry
Add boiled Kabuli Channa

7 Kari Kozhumbu

White Pumpkin
Red Pumpkin
Snake Gourd
Peas
Beans
Cluster Beans
Cucumber

Fry & Grind to paste
Coconut, Dhaniya, Dried Chillis , Kadala Paruppu, Methi Seeds and Hing.

Add Gingelly oil to the pan add all the vegetables with some turmeric and Cook it for 1 whistle. Add Tamarind Extract, salt and the Ground paste and cook well. Garnish with Cilantro.

Vegetable Stew

Vegetables
Cabbage
Carrot
Beans
Onion
Tomato
Pease

To Grind:
Pottu Kadalai
Green Chilli
Ginger
Milk

Add oil to pan, Fry Fenel Seeds, Elaichi, Clove, Onions and Saute.
Add the vegetables and Saute with Garam Masala
Add Milk and boil. Add the ground paste and cook well. Garnish with Cilantro.

OLAN

Red Pumpkin
Green Chillis
Boil together with Milk in the pressure cooker.
Dissolve Rice powder in milk and add to the vegetables till it thickens.
Turn off the Gas add Salt, coconut oil and curry leaves.

Ethidbele Saaru

Coconut Scrapes
Garlic
Onion
Tomatoes 2
Garam Masala
Karapudi
Dhaniya
Cilantro Leaves

Fry all the above in oil and Grind to paste.
Fry the dhal in oil and cook well with water and add the ground paste.

Ten Sensational Salads for a lovely evening Dinner

Salad Varieties

ONE

Apples Diced
Corn Boiled
Pomegranate
Badam/Walnut
Dates
Pumpkin Shredded
Mix all these together

To Grind:
Lemon Juice
4 pepper corns
a little sugar and salt
olive oil

TWO

Apple Diced
Mango Diced
Banana Diced
Corn Boiled
Badam/Walnut
Carrot Shred
Dates

To Grind - Same as above

THREE

Peanuts and Corn Boiled
Carrot Shred
Pomegranate
Sprouts Optional Steamed

Finely Chopped
Ginger
Cilantro
Green Chilis
Curry Leaves
Salt to taste
Coconut

FOUR

Sprouts - Steamed
Corn - Boiled
Carrot - Shred
Onion - Finely Chopped
Lemon Juice
Salt to Taste
Cucumber -Shred (Optional)

FIVE

Sprouts - Raw
Lemon
Salt to taste
Optional Fruits : Pineapple or Grapes or Apples

Variation

Same as above with Sugar

SIX

Papaya (Unripe) Shred
Snake Gourd (Very Tender)
Both cut into tiny pieces
Carrots Shred

Green Chillis
Cilantro
Salt
Honey / Jaggery Sauce

SEVEN

Sprouts - Steamed
Cucumber
Carrot
Apple
Pomegranate
Salt

Season with Musturd , Chilli and Green Chillis

EIGHT

Shredded Ridge gourd
Carrot Shredded
1 Spoon Coconut
Cilantro
Salt
Honey/ Jagerry Sauce

NINE

Beetroot & Carrot Shredded
Cilantro
Salt to taste Badam/Walnut
Apple - Optional

TEN

Apple
Pineapple
Pomegranate
Dry Grapes / Dates
Badam/ Walnuts

Grind as per ONE
Add finely chopped spinach to the above.

Note:

Peanuts can be added in place of the nuts but do not combine with other nuts.