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Ingredients
- White sesame seeds - 1/2 tbsp
- Soak the channa dal in water for an hour. Grind urad dal into powder. Then add all the ingredients together.
- Add water slowly while making the dough.
- Grease a plastic sheet with ghee. Make small balls from the dough and place it on the sheet.
- Press the balls with your fingers into thin flattened thattai.
- Heat oil in the pan, gently remove the flattened thattai from the sheet and drop it gently in the oil.
- Cook thattai until it turns golden yellow color.
- You can store this thattai in air-tight container for days.
Ingredients:
- Chilled milk - 1cup
- Chilled condensed milk - 1/2 cup
- Almonds - 1/2 cup
- Pistachios - 1/2 cup
- Cardamom powder - 1 pinch
- Crushed ice as required
Method:
- Soak almonds and pista in water for one hour.
- Then chop half the almonds and pistachios finely.
- In a blender add other half of almonds and pista, milk, condensed milk, cardamom powder and ice.
- Blend it nicely and garnish it with sliced almonds and pista.
Ingredients:
- Nethili meen / anchovies - 500gm
- Maida - 3 tbsp
- Shallot onion - 10
- Garlic pods - 6
- Ginger - small piece
- Sambar powder/ Chilli powder - 1 or 11/2 tbsp
- Coriander powder - 1 tbsp
- Turmeric powder - 1/2 tbsp
- Pepper - 1/4 tbsp
- Salt as required
- Oil for frying
Method:
- Clean and pinch off the fish head. If not sure, clean it in the fish shop itself.
- Grind shallot, ginger, garlic, pepper, sambar powder, turmeric powder, and coriander powder into a smooth paste. Mix this paste with the fish and keep it aside for 1 hour.
- Just before frying. mix maida with the fish.
- Heat oil in a pan and fry fish nicely until it turns brown.
Here is a list of few chutney recipes.
Ingredients:
- Orange - 6
- Lemon - 1
- Salt a pinch
- Sugar - 1 tsp
- Cool Water - 2 cup
Method:
- Cut the orange into two halves and extract the juice.
- In a bowl add a pinch salt, sugar and squeeze a lemon.
- Pour the orange exact into the bowl and add cool water.
- Mix well and serve immediately.
Ingredients:
- Tomatoes - 8-10
- Tamarind - grape size
- Red Chilly Powder/Sambar powder - 2 tbsp
- Turmeric Powder - 1/4 tbsp
- Fenugreek - 1/2 tsp
- Mustard powder - 1/2 tbsp
- Salt - 2 tblsp
- Mustard Seeds - 1 tsp
- Curry Leaves - few
- Asafoetida/hing - 1/4 tsp
Method
- Wash and chop the tomatoes.
- Heat oil in a pan and add chopped tomatoes, tamarind pulp, fenugreek, sambar powder, mustard powder and salt to it.Cover the pan, let it cook for 10 minutes in medium flame.
- Let the mixture cool, and grind it in the mixer(grind it coarsely).
- In a small pan, heat oil, add mustard seeds, curry leaves for seasoning. Pour it over chutney.
- You can even store this in a bottle and refrigerate it for later use
- This is an excellent side dish for rice, roti, dosa, idli, kuzhipaniyaram, paratha, and even you can use this as a bread spread.
- Mix one tbsp of this chutney in 1/4 of yogurt, this serves as the excellent dip for chips.
Ingredients:
- Peanut - 1/2 cup
- Urad dal - 1 tbsp
- Red chillies - 4
- Onion - 1
- Tamarind - blueberry size
- Salt as required
- few Curry leaves
- Mustard seed - 1/2 tbsp
Method:
- Roast peanut nicely without adding oil. In a pan, heat oil and roast red chillies, urud dal, and chopped onions.
- Allow the roasted ingredients to cool.
- Grind all the roasted ingredients along with tamarind and salt. Add little water while grinding.
- Heat oil and add mustard seeds and curry leaves, pour it over chutney.
- Serve this chutney with idli or dosa.
