Ingredients:

Cauliflower – 1 medium (clean and break into big florettes)

Spring onion -1 small bunch finely chopped

Ginger finely chopped – 2 tsp

Garlic finely chopped – 1 tsp

Basin/gram flour – 1/4 cup

Corn flour – 3 tablespoon

Red chilli powder – 1/4 tsp

Dry red chillies – 2

Oil – 3 tablespoon

Water – 1 1/2 cup

Milk – 1 tablespoon

Salt-to taste

Method:

1. Boil the florettes for 3-4 minutes in plenty of water, to which add tablespoon of milk.

2. Drain and pat dry on a clean cloth.

3. Make thin batter out of basin flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.

4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

Fried Gobi or Cauliflower

5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

6. Add the salt and spring onions.

7. Stir fry for a minute. Add 1 1/2 cups water and allow it to  boil.

8. Add 1 tbsp cornflour to 1/4 cup water and dissolve well.

9. Gradually add to the gravy and stir continuously till it resumes boiling.

10. Boil till the gravy becomes transparent. Add the fried florettes and add soya sauce.

11. Boil for two minutes.

Gobi Manchurian

Serve hot with noodles or rice.

Ingredients:

Brinjal – 4

Pepper – 1/2 tsp

Jeera – 1/2 tsp

Coriander seeds – 1 tsp

Dried ginger – a small piece (sukku)

Tamarind – small lemon size

Garlic – 15 pods

Turmeric – a pinch

Coconut – 2 tsp

Tomato – 1

Gingely oil -5 tsp

Salt – to taste

Curry and coriander leaves – to garnish

Method:

1. Taka a pan add little oil and fry the sukhu and keep it separately.

2. Now fry the coriander seeds, pepper and jeera.

3. Grind the fried ingredients along with coconut and tomato.

4. Extract the tamarind juice .

5. Take a pan, add oil, sliced brinjal and garlic and fry for few min till the garlics raw flavour fades.

6. Now add the grinded material, turmeric, tamarind juice and allow it boil.

Pepper Sukku Kuzhambu

Garnish with curry and coriander leaves.

Ingredients:

Toor Dhal cooked – 1/2 cup

Lemon – 1 big

Green chilli -1

Curry and coriander leaves – to garnish

Pepper and jeera – 1/2 tsp each

Ginger – a small piece

Salt -to taste

Oil – 1 tsp

Mustard – 1/2 tsp

Method:

1. Take pepper, jeera, green chilli, ginger and curry leaves and keep them grinded slightly.

Ingredients ready to grind..

2. Smash cooked toor dhal adding water and drain the water and take 3 glass of the juice.

3. Add salt and grinded paste to the toor dhal juice extracted.

4. Add a pinch of asafoetida powder and allow it in stove for few mins.

Lemon Rasam in making..

5. When it starts boiling, turn off the stove and add lemon juice.

6. Roast mustard in little oil and garnish along with coriander leaves over the prepared lemon rasam.

Lemon Rasam

Tasty lemon rasam ready to be served. This rasam is rich in vitamin C. And since we add lemon at the end, Vitamin C is not degraded from this dish. This can be had as a soup if having cough or cold.

Ingredients:

Tomato – 1/4 kg or 4-5 nos

Madras onions or Small onions – a small cup

Garlic – 5 – 10

Ginger – 2 inches piece

Green Chilli – 2

Red Chilli – 4

Pottu kadalai or fried gram dhal – 2 tsp

Coconut scrapings – 2 tsp

Cinnamom(pattai) -two small pieces

Clove (Lavangam)- 2

Poppy seeds (kasa kasa) – 1 tsp

Fennel seeds( Sombu or perunjeeragam) – 1 tsp

Oil- 6 tsp

For seasoning:

Mustard -1 tsp

Channa and urad dhal – 1 tsp

Curry leaves – to garnish

Salt – to taste

Method:

1. Take a tawa, add little oil and fry red and green chilli; onion; tomato; ginger and garlic; clove, cinnamom, fennel seeds and poppy seeds; coconut scrapings and fried gram, each separately.

2. Allow it to come to room temperature.

3. Now grind all the ingredients to a fine paste adding little water.

4. Now take a tawa, heat 2 tsp oil and add mustard, urad, channa dhal and curry leaves.

5. Add the grinded gravy and add salt.

6. Allow it to boil for 5 mins and serve hot.

Tomato Gravy

This serves as a best side dish for blank items like idli, dosa and rice. This gravy will taste spicy.

Vazhakai Kootu or Vazhakai Poricha Kootu or Plantain Kootu

Ingredients:

Plaintain or raw banana – 2

Black eyed peas – 1 cup

Grated Coconut – 3 tsp

Red Chilli – 4

Coriander seeds – 1 1/2 tsp

Channa Dhal – 2 tsp

Coconut Oil – 1 tsp

Mustard, oil, urad dhal – 1 tsp each

Salt – to taste

Tamarind – a small piece

Turmeric – a pinch

Asafoetida – a pinch

Water – as required

Curry leaves – to garnish

Method:

1. Remove the skin and clean the plaintain and keep them chopped.

2. Do not leave it outside in air as it will turn black. Always cut the raw banana and place them inside water.

3. Get the black eyed peas or the white kaaramani cooked.

4. Take a tawa, add little oil and fry channa dhal, coriander seeds, red chilli and curry leaves.

5. Get them grinded along with coconut and asafoetida into a fine paste adding little water.

6. Add little water and prepare tamarind juice.

7. Take a tawa, add plantain and add sufficient water to get it cooked.

8. Add tamarind juice when its half cooked and add turmeric and kaaramani and mix well.

9. Leave it for few mins and add the grounded paste along with salt and allow it to boil for few seconds.

Vazhakai Kootu

10. Garnish with coconut oil and roasted mustard and urad dhal.

Note: Make sure the kootu is in a gravy consistency. If needed add little water while mixing the grinded paste.