Carrot poriyal

Ingredients:

Carrot - 1/4 kg
Grated/shredded coconut - Thuriviya thengai - 2 table spoons
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chillies - Kaintha milagai - 3 nos.
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

1. Wash and peel off the skin from vegetables and boil it till it becomes soft.
2. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, black gram dal, red chillies, curry leaves, asafoetida and grated coconut. Now add boiled vegetable to it. Add little salt. Mix them well.

Carrot poriyal is ready to be served. Serve it with any rice varieties. It can be served for 2 people. It takes 20 minutes to cook.

Note: Use fresh vegetables to make them tasty.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Carrot

Dyspepsia is the remorse of a guilty stomach

A.Kerr

Beetroot kuruma - Senkizhangu Kuruma

Ingredients:

Beetroot - Senkizhangu/Akkarakkizhangu 1 no.
Onion - Vengayam - 1 no.
Tomato - Thakkali - 2 nos.
Ginger - Inji - small quantity
Garlic - Poondu - 3 flakes
Grated/Shredded coconut - Thuriviya thengai - 1/2 cup
Green chillies - Pachai milagai - 3 nos.
Poppy seeds - Kasakasa - 1 table spoon
Cumin seeds - Jeeragam - 1 table spoon
Turmeric powder - Manjal podi - 1 tea spoon
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander leaves - Kothamali - small quantity
Garam masala powder - Garam masala thul - 1 tea spoon
Oil for frying
Salt to taste

Method:

1. Wash and peel off the skin from beetroot and cut into small pieces and boil it till it becomes soft. Boil it after adding a little salt. Grind ginger and garlic and make to a paste. Grind coconut, poppyseeds, cumin seeds and green chillies and make to a paste. Popppy seeds has to be either fried or soaked in water for some 10 minutes before grinding. Chopp onions, tomatoes and keep other ingredients ready.
2. Heat oil in a pan/kadai, add little garam masala, ginger-garlic paste, chopped onions, tomatoes and fry for some time. Then add red chilly powder, turmeric powder and salt and mix it well. Now add boiled vegetables to it and mix it well. Finally add grinded coconut paste and garnish with coriander leaves.

Beetroot kuruma is delicous and ready to be served. Serve with idly, chappathi or puri. It can be served for 4 people. It requires some 20 minutes to prepare.

Note: Always use fresh vegetables while cooking.

Optional: Ingredients can be added/removed

I take a vitamin every day. It's called a steak-Leo Benvenuti and Steve Rudnick

Guthi venkaya - Kathirikai masala

Ingredients:

Brinjal/Eggplant/Aubergine - Kathirikai - 1/4 kg
Onion - Vengayam - 1 no.
Tomato - Thakkali - 2 nos.
Groundnuts - Verkadalai - 1/2 cup
Cumin seeds - Jeeragam - 1 table spoon
Sesame seeds - Ellu (White) - 1 table spoon
Red chilly powder - Kaintha milagai thul - 1 table spoon
Corriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal podi - 1 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

1. Cut brinjal into four pieces, just make a cut dont cut fully. One brinjal should look fully with 4 cuts. Soak it in water immediately after cutting. Fry groundnuts, sesame seeds, cumin seeds and powder it. Grind onions and tomatoes and make a paste. Keep other ingredients ready.
2. Heat oil in a pan/kadai, splutter cumin seeds, add asafoetida, then add brinjals and fry till it becomes soft. Now add the grinded onion and tomato paste. Add red chilly powder, corriander powder, and finally groundnut paste. Add little salt. Mix them well.

Guthi venkaya is delicious and ready to be served. Serve it with hot rice. It can be served for 3 people. This takes 20 minutes to prepare.

Note: Brinjal should be cut into 4 and not into 4 pieces. It should look fully.

Optional: Ingredients can be added/removed

http://en.wikipedia.org/wiki/Brinjal

Worries go down better with soup

Jewish Proverb

Rice upma - Arisi upuma

Ingredients:

Raw rice - Pacharisi - 1 cup
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Red chillies - Kaintha milagai - 3 nos.
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

1. Break rice into uneven pieces using a mixie. Don't powder it, just turn on and off. A button is provided in mixie just to press and release for these kind of breaking.
2. Heat oil in a pan/kadai, splutter mustard seeds, black gram dal, bengal gram dal, curry leaves and add asafoetida and salt. Mix them well. Add 3 cups of water in a pressure cooker add the fried items and broken rice and mix well. Keep it for some 15 minutes.

Rice upma is delicious and ready to be served. Serve with any type of chutney. It can be served for 2 people. It requires 20 minutes to prepare.

Note: Rice should be broken by turning on the mixie and immediately switching off.

Optional: Ingredients can be added/removed

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them

Ralph Waldo Emerson

Rava/Semolina Pongal - Ravai Pongal

Ingredients:

Rava/Semolina - Ravai - 3/4 cup
Green gram dal - Pachai paruppu - 1/4 cup
Black pepper - Karuppu milagu - 1 table spoon
Cumin seeds - Jeeragam - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Ginger - Inji - small quantity
Cashew nuts - Munthiri paruppu - 6 nos.
Ghee - Nei - 1 table spoon
Butter - Vennai - 1 table spoon
Asafoetida - Perungayam - a pinch
Salt to taste

Method:

1. Add a tea spoon of oil in a pan/kadai and fry rava for some time. Wash and boil dal in pressure cooker for some 20 minutes adding 6 cups of water. Don't smash it too much. Let it be boiled and be visible. Now add fried rava to it and add finely chopped ginger, salt, asafoetida and boil it for some time.
2. Heat ghee and butter in a pan, when it is hot add black pepper, cumin seeds, curry leaves and cashew nuts. Now add this mixture to the already cooked rava-dal.

Serve hot with any of the chutney items. It can be served for 2 people. It requires 30 minutes to prepare.

Note: Rava has to be fried little and not too much. Use powdered rava and not the whole rava. Be careful while boiling dal as it will easily come out of the pressure cooker while boiling.

Optional: Ingredients can be added/removed

http://en.wikipedia.org/wiki/Semolina

Eat little, sleep sound

Iranian Proverb

Dal ball Kuzhambu - Paruppu urundai kuzhambu

Ingredients:

Red gram dal - Thuvaram paruppu - 1 cup
Red chillies - Kaintha milagai - 4 nos.
Tamarind - Puli - lemon size
Onion - vengayam - 1 no. (Large)
Tomato - Thakkali - 2 nos.
Red chilly powder - Kaintha milagai thul - 1 table spoon
Corriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal Podi - 1 tea spoon
Garlic - Poondu - 3 flakes (Medium)
Grated/Shredded coconut - Thuriviya thengai - 1/2 cup
Curry leaves - Karuvepilai - small quantity
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Sambar powder - Sambar podi - 1 table spoon
Salt to taste
Oil for frying

Method:

1. Wash and soak red gram dal for 2 hours alongwith red chillies and cumin seeds. Grind them to a smooth paste and now add sambar powder, little turmeric powder, little salt and keep it in idly plate and boil it for some 3 minutes if kept in oven and 10-12 minutes if kept in pressure cooker. Make them to small balls.
2. Heat oil in pan/kadai (Preferably sesame oil), splutter mustard seeds, cumin seeds, red chilly, curry leaves, garlic flakes, now fry onions, then tomatoes and tamarind paste (After removing dust particles). Now add red chilly powder, coriander powder, turmeric powder and little salt. Let it boil for some 10 mintues. Transfer the dal balls to this boiling kuzhambu. Finally add coconut paste to this.

Paruppu urundai kuzhambu is delicious and ready to be served. This can be served for 2 people. This requires 30 minutes to prepare.

Note: Always soak dal for 2-3 hours before preparation. Remove dust particles from tamarind

Optional: Ingredients can be added/removed

It's bizarre that the produce manager is more important to my children's health than the pediatrician

Meryl Streep

Dal Idly - Paruppu Idly

Ingredients:

Bengal gram dal - Kadalai paruppu - 1 cup
Green leaves - Keerai - 1 cup (Any kind)
Onion - Vengayam - 1 no.
Green chilly - Pachai milagai - 2 nos.
Ginger - Inji - small quantity
Garlic - Poondu - 2 flakes
Red chilly - Kaintha milagai - 2 nos.
Cumin seeds - Jeeragam - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying

Method:

Wash and soak bengal gram dal in water for 2-3 hours along with cumin seeds and red chillies. Grind them to a smooth paste after adding ginger-garlic, green chillies, green leaves (Chopped) and curry leaves. Grease idly plate and pour this batter and keep it for 3 minutes if kept in oven or 10-12 minutes if kept in Idly cooker.

Dal idly is healthy and ready to be served. Serve it with any of the chutneys.

Note: Any kind of green leaves can be used.

Optional: Ingredients can be added/removed

Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter

Fran Lebowitz

Rice pudding - Arisi kanji

Ingredients:

Boiled rice - Puzhungalarisi - 1 cup
Water - Thaneer - 3 cups
Salt to taste

Method:

Fry rice in a pan/kadai and break it little using mixie. Then add water and keep it in pressure cooker for some 15 minutes.

Rice pudding/kanji is ready to be served. This is given to those who fall sick. But this is a healthy food and can be given to all kind of people. If desired curry leaves, chopped green chillies can be added to this. Add little salt and serve hot. This is usually had for breakfast and not for lunch as it is very light. It can also be served with any of the curry varieties or kuzhambu varieties.

Note: This is usually done in a vessel, but if kept in pressure cooker it takes hardly 15-20 minutes to cook.

Optional: Rosematti rice is very good for health and I will mention about the same in some more days. It can be used for making kanji and is very good for health.

A nickel will get you on the subway, but garlic will get you a seat

Old NewYork Proverb

Mango Jaggery - Mangai Pachadi/Manga vellam

Ingredients:

Mango (Raw) - Mangai - 1 no.
Jaggery - Vellam - 1 cup
Mustard - Kadugu - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Sambar powder - 1 table spoon
Red chilly powder - Kaintha milagai thul - 1 table spoon
Salt - a pinch
Oil for frying

Method:

1. Wash and peel off the skin from mango and grate finely. Boil it for some 5 minutes till it becomes soft to touch. Grate jaggery and boil it in water and filter all the dust particles. Add it to the mango.
2. Heat oil in a pan/kadai, splutter mustard seeds, curry leaves and add it to the mango-jaggery mix. Add a pinch of salt not more than that. Now add sambar powder, red chilly powder. Let it boil for some 10 minutes.

Mangai pachadi is ready to be served. This can be served with any of the lunch items. This can be preserved in bottle and kept refrigerated and used for 3 to 4 days.

Note: Always use fresh mangoes.

Optional: Ingredients can be added/removed

http://en.wikipedia.org/wiki/Mango

If organic farming is the natural way, shouldn't organic produce just be called "produce" and make the pesticide-laden stuff take the burden of an adjective

Ymber Delecto

Okra/Ladies finger sambar - Vendakkai sambar

Ingredients:

Red gram dal - Thuvaram paruppu - 1 cup
Okra/Ladies finger - Vendakkai - 200 gms
Pearl onion - Sambar vengayam - fistful
Tomato - Thakkali - 2 nos.
Tamarind - Puli - lemon size
Garlic - Poondu - 2 flakes
Green chillies - Pachai milagai - 2 nos.
Capsicum - Kudai milagai - 1 no. (Small)
Red chilly - Kaintha milagai - 2 nos.
Red chilly powder - Kaintha milagai thul - 1 table spoon
Corriander powder - Dhani thul - 2 table spoons
Turmeric powder - Manjal podi - 1 tea spoon
Sambar powder - Sambar podi - 1 table spoon
Grated/Shredded coconut - Thuriviya thengai - 1 table spoon
Mustard - Kadugu - 1 tea spoon
Cumin seed - Jeeragam - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 tea spoon
Asafoetida - Perungayam - a pinch
Curry leaves - Karuvepilai - small quantity
Corriander leaves - Kothamali - small quantity
Salt to taste
Ghee - Nei - 1 table spoon
Oil for frying

Method:

1. Wash and cut okra into small cubes and boil it in pressure cooker or oven adding a little salt. Wash and keep red gram dal in pressure cooker adding 3 cups of water, little turmeric powder, asafoetida and a drop of oil. Boil it for some 20 minutes.
2. Meantime soak tamarind in hot water and make a paste after removing dust particles. Chopp onion after peeling off the skin, chopp tomatoes and keep it aside. Cut green chillies into two lengthwise and keep other ingredients ready.
3. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, black gram dal, red chillies, green chillies, curry leaves, then add chopped onions, tomatoes, capsicum and fry them well. Add red chilly powder, corriander powder, turmeric powder, sambar powder and add the boiled vegetable.
4. Make tamarind paste and mix well. Let it boil for some 10 minutes. Meantime grind coconut, cuminseeds, 2 pearl onions and curry leaves to a paste. Now add boiled dal to the mixture which is boiling. Finally add the coconut paste, a table spoon of ghee, corriander leaves and mix them well and let it boil till sambar becomes thick.

Hot, tasty okra sambar is ready and delicious to be served. It can be served for 3 people. It takes 30 minutes to cook.

Note: Remove dust particles from tamarind. Choose okra if is easy to break at the end. Else it won't be nice.

Optional: Ingredients can be added/removed

I don't think America will have really made it until we have our own Salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians

Pat McNelis

Potato fry - Urulai kizhangu poriyal

Ingredients:

Potatos - Urulai Kizhangu - 1/4 kgRed chilly powder - Kaintha milagai thul - 1 table spoon
Corriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal podi - 1 tea spoon
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

Wash and keep potatoes in pressure cooker or in oven. Amount of water for boiling potatoes is till all potatoes get immersed in water. Just leave for 2 whistles and simmer for 2 minutes then switch off the stove. Peel off the skin and cut into small cubes. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, asafoetida and add boiled potatoes. Add red chilly powder, corriander powder, turmeric powder and little salt.

Potato fry is ready to be served. It can be served with any rice item. Serve hot. It can be served for 3 people. This can be prepared in 20 minutes.

Note: Always use fresh potatoes and don't select one with green dots. It should be soft to touch. Boiling each vegetable is important and differs from each vegetable. For eg for cabbage we need to sprinkle water and not pour water. For brinjal - immerse level and just two whistles should be fine. For drumstick just one whistle should be fine. All we can learn only from experience. Even I have very few years experience I learn many things only by cooking.

Optional: Ingredients can be added/removed

http://en.wikipedia.org/wiki/Potato

In Mexico we have a word for Sushi:bait

Jose Simons

Brinjal/Eggplant/Aubergine-drumstick poriyal - Kathirikai Murungakkai poriyal

Ingredients:

Brinjal/Eggplant/Aubergine - Kathirikai - 200 gms
Drumstick - Murungakkai - 1 no. (Large)
Onion - Vengayam - 1 no. (Medium)
Tomato - Thakkali - 2 nos. (Small)
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal thul - 1 tea spoon
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Asafoetida - Perungayam - a pinch
Garlic - Poondu - 2 flakes
Salt to taste
Oil for frying

Method:

1. Wash and cut brinjal and soak it in water. Cut drumstick to 3 inch size. Boil both of them for 5 minutes till it becomes soft. Take care that it is not over boiled. If kept in pressure cooker keep till 1 whistle comes.
2. Chopp onion, tomato and keep other ingredients ready. Heat oil in a pan/kadai, splutter mustard seeds, blackgram dal, curry leaves, asafoetida, onions, then tomatoes, red chilly powder, corriander powder, turmeric powder and little salt. Fry them well. Add garlic flakes and finally the boiled vegetables. Mix them well.

Brinjal-Drumstick poriyal is ready to be served. This can be served with any of rice varieties. This can be served for 3 people. It takes 20 minutes to cook.

Note: Brinjals must always be soaked in water. Little curd or salt or lemon juice can be added to the water so that it wont turns brown or black.

Optional: Ingredients can be added or removed.

http://en.wikipedia.org/wiki/Brinjal

http://en.wikipedia.org/wiki/Drumstick_%28vegetable%29

It's difficult to think anything but pleasant thoughts while eating a home grown tomato

Lewis Grizzard

Drumstick leaves poriyal - Murungai keerai poriyal

Ingredients:

Drumstick leaves - Murungai keerai - 1 bunch
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Red chillies - Kaintha milagai - 3 nos.
Grated/Shredded coconut - Thuriviya thengai - 2 table spoons
Ground nut powder - Verkadalai thul - 1 table spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

1. Remove leaves, wash and keep them aside. Heat oil in a pan/kadai, splutter mustard seeds, black gram dal, red chillies, curry leaves and little salt and asafoetida.
2. Add green leaves and mix them well. Now add grated coconut. Mix them well.

Drumstick leaves poriyal is ready to be served. Serve with any of the rice item.

Note: This can be had for lunch and not for dinner as it will take some time for digestion.

Optional: Ingredients can be added/removed. Green gram dal can be cooked and added to this. It will give more taste. Care must be taken that it is not over cooked.

Anybody who believes that the way to a man's heart is through his stomach flunked geography

Robert Byrne

Dal Payasam - Pachai paruppu payasam

Ingredients:

Green gram dal - Pachai paruppu payasam - 1/2 cup
Jaggery - Vellam - 1 cup
Grated/Shredded coconut - Thuriviya thengai - 1/2 cup
Cashew nuts - Munthiri paruppu - 2 table spoons
Raisins - Dratchai - 1 table spoon
Cardamom - Elakkai - 2 nos.
Milk - Pal - 1 cup
Ghee - Nei - 2 table spoons

Method:

1. Wash and boil green gram dal in pressure cooker adding 1 cup of water. Mean time grate jaggery and keep it aside. Fry cashew nuts, raisins in ghee and keep it aside. Make cardamom powder adding little sugar.
2. Once the dal is boiled add grated jaggery and grated coconut to it. Finally ad ghee and fried cashew nuts and raisins and add cardamom powder. Add milk to this and allow to boil for some 5 minutes.

Dal payasam is ready to be served. It can be served for 6 people. It requires some 30 minutes to prepare.

Note: Green gram dal will be more in quantity after boiled, hence 1/2 cup is more than enough. Always boil this dal in medium or low flame as it will come out easily when kept in pressure cooker.

Optional: Ingredients can be added/removed.

Great eaters and great sleepers are incapable of anything else that is great

Henry IV of France

Okra/Ladies finger/Bindi Masala - Vendakkai masala

Ingredients:

Okra/Ladies finger - Vendakkai - 1/4 kg
Onion - Vengayam - 1 no. (Medium)
Tomato - Thakkali - 1 no. (Medium)
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Besan flour - Kadalai mavu - 1 table spoon
Red chilly powder - Kaintha milagai thul - 1 table spoon
Corriander powder - Dhania thul - 2 table spoons
Garam masala powder - Masala thul - 1 tea spoon
Turmeric powder - Manjal podi - a pinch
Asafoetida - Perungayam - a pinch
Ginger - Inji - small quantity
Garlic - Poondu - small quantity
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying

Method:

1. Wash and cut ladies finger into 1 inch size. Chopp onions, tomatoes. Make ginger-garlic paste, cumin seeds powder and keep other ingredients ready.
2. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, curry leaves, ginger-garlic paste, besan flour, onions and fry them well. Now add tomatoes and mix well. Add red chilly powder, coriander powder, garam masala powder, turmeric powder, cumin seeds powder, salt and asafoetida. Finally add okra and mix them well. Fry for some 10 minutes.

Bindi masala is ready to be served. It can be served along with rice. This can be served for 3 people. It requires 30 minutes to cook.

Note: Cut okra into 1 inch cubes. We get ready-made besan flour in shops. Garam masala, I have mentioned in Podi varieties.

Optional: Ingredients can be added/removed

http://en.wikipedia.org/wiki/Okra

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat

Fran Lebowitz

Paneer Butter Masala

Ingredients:

Paneer Cubes - Paladai katti - 1 packet (Readymade)
Butter - Vennai - 2 table spoons
Onion - Vengayam - 1 no. (Medium)
Tomato - Thakkali - 2 nos. (Small)
Cashew nuts - Munthiri paruppu - 1/2 cup
Ginger - Inji - small quantity
Garlic - Poondu - small quantity
Fresh cream - Pal edu - 1/2 cup
Red chilli powder - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Garam masala powder - Garam masala thul - 1 tea spoon
Turmeric powder - Manjal podi - a pinch
Salt to taste
Oil for frying

Method:

1. Fry paneer in oil or if it is already fried paneer keep it aside. Grind onion (Raw) and keep it aside. Grind tomato and make puree. Soak cashew nuts for 1 hour and grind to a smooth paste. Peel off the skin from ginger and garlic and grind to a smooth paste. Keep other ingredients ready.
2. Heat butter in a pan/kadai, add ginger-garlic paste, onion paste, fry for some time. Now add tomato paste and add little salt, turmeric powder, red chilly powder, coriander powder, garam masala powder and mix well. Add fried paneer to it. Now add fresh cream. Stirr well. Finally add cashew nut paste and mix well.

Paneer Butter masala is delicious and ready to be served. Yummy!!!!!!!!!!!!! It can be served for 3 people. This requires 30 minutes to cook apart from soaking cashew nuts. This can be served with chappathis puri or nan.

Note: Add only little garam masala as it will spoil the entire content if added more.

Optional: Milk can be added instead of fresh cream.

http://en.wikipedia.org/wiki/Paneer

Never work before breakfast; if you have to work before breakfast, eat your breakfast first.

Josh Billings

Cauliflower fry - Pookosu fry

Ingredients:

Cauliflower - Pookosu - 1 no. (Small flower)
Besan flour - Kadalai mavu - 2 table spoons
Rice flour - Arisi mavu - 2 table spoons
Red chilly powder - Kaintha milagai thul - 1 table spoon
Salt to taste
Oil for frying

Method:

Wash and cut floretts and soak in hot water. Boil it for some 5 minutes. Mix besan flour, rice flour, red chilly powder and little salt. Heat oil in a pan/Kadai and leave florettes one by one. Turn till it becomes golden brown.

Cauliflower fry is ready and delicious to be served. This can be served for 2 people. This requires hardly 20 minutes to prepare.

Note: Cauliflower should always be soaked in hot water because it may contain some germs in it. Remove that water, add fresh water and boil again.

Optional: Kesari colour (Red) can be added to this.

http://en.wikipedia.org/wiki/Cauliflower

All happiness depends on a leisurely breakfast

John Gunther

Brown Garbanzo beans - Karuppu mookadalai/Kondakadalai sundal

Ingredients:

Brown Garbanzo beans - Karuppu mookadalai/Kondakadalai - 1 cup
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham Paruppu - 1 table spoon
Red chillies - Kaintha milagai - 3 nos.
Grated/Shredded coconut - Thuriviya thengai - 2 table spoons
Curry leaves - Karuvepilai - small quantity
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

Wash and soak garbanzo beans in water for 8-10 hours. Boil it in pressure cooker for 10 minutes. Heat oil in a pan/kadai, splutter mustard seeds, urad dal, red chillies, curry leaves and add grated coconut. Add little salt and asafoetida. Mix them well.

Brown mookadalai sundal is ready to be served. This can be offered to God and is very good for health. This can be served as evening snack item.

Note: Sprouted garbanzo beans are much healthier than normally soaked.

Optional: Grated coconut can be added/removed.

http://en.wikipedia.org/wiki/Garbanzo_beans

The poets have been mysteriously silent on the subject of cheese

G.K. Chesterton

French toast - Rotti

Ingredients:

Bread - Rotti - 4 slice (Wheat or sandwich or any bread)
Milk - Pal - for dipping
Sugar - Sarkarai - 1 table spoon

Method

Dip bread in milk adding little sugar, remove it immediately as soon as you soak as it will become too soft and roast it in a tawa or pan. Turn both sides till it become golden brown. This can be roasted using bread toaster. This is a read made food item which can be done quickly.

Bread roast is ready to be served. Serve with jam or it can be had like that also.

Note: Bread toast made manually in pan will be very tasty

Optional: This can be had as it is or with jam or sauce or butter.

http://en.wikipedia.org/wiki/Bread

If only it was as easy to banish hunger by rubbing the belly as it is to masturbate

Diogenes the cynic

Carrot Onion raita - Carrot vengayam pachadi

Ingredients:

Carrot - Carrot - 1 no.
Pearl onion - Sambar vengayam - 6 nos.
Curd/Yoghurt - Thayir - 1 cup
Mustard - Kadugu - 1 tea spoon
Green chillies - Pachai milagai - 2 nos.
Curry leaves - Karuvepilai - small quantity
Oil for frying
Salt to taste

Method:

Wash and cut/grate carrots. Chopp onions and green chillies and keep it aside. Mix carrot, onions and curd. Heat oil in a pan/kadai, splutter mustard seeds, green chillies and curry leaves and add to the carrot. Add little salt.

Carrot onion pachadi is ready to be served. It can be served along with any rice items.

Note: Carrots can be cut into small pieces or grated. Usually this will be grated.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Carrot

We are all dietic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy

William Osler

Cucumber onion raita - Vellarikkai vengayam pachadi

Ingredients:

Cucumber - Vellarikkai - 1 no. (Small)
Pearl Onion - Sambar vengayam - 6 nos.
Curd/Yoghurt - Thayir - 1 cup
Mustard - Kadugu - 1 tea spoon
Green chillies - Pachai milagai - 2 nos.
Curry leaves - Karuvepilai - small quantity
Oil for frying
Salt to taste

Method:

Wash and cut or grate cucumber into small pieces. Chopp onions, green chillies and keep it aside. Mix cucumber, onions and curd. Heat oil in a pan/kadai, splutter mustard seeds, green chillies, curry leaves and add to cucumber. Add little salt.

Cucumber onion pachadi is ready to be served. This can be served with any rice item.

Note: Use fresh curd.

Optional: Onion (Regular) can be added instead of pearl onion.

When baking, follow directions. When cooking, go by your own taste.

Laiko Bahrs

Lemon juice (Sweet) - Elumicham pazham charu

Ingredients:

Lemon (Ripe) - Elumicham pazham - 1 no. (Small)
Sugar - Sarkarai - 1 table spoon

Method:

Wash and cut lemon into two halves (Horizontally not vertically). Squeeze the lemon using squeezer or by hand. Take care to remove the seeds. Add plain or cold water and ice cubes if desired. Add sugar and mix well. Serve chill.

Lemon juice is ready to be served.

Note: Always make sure that you remove the skin and other particles which have to be filtered. Cut in proper way since there is a wording that says not to cut into the other way.

Optional: Can add little salt

http://en.wikipedia.org/wiki/Lemon

My favourite animal is steak

Fran Lebowitz

Cucumber carrot salad - Vellarikkai Carrot Pachadi

Ingredients:

Cucumber - Vellarikkai - 1 no.
Carrot - Carrot - 1 no.
Lemon - Elumichai pazham - to squeeze
Pepper powder - Milagu thul - for dressing
Salt - Uppu - for dressing

Method:

Wash and peel off the skin from cucumber and carrot and cut into round shape or any shape you desire. Squeeze lemon juice and dress with pepper and salt.

Cucumber carrot salad is ready to be served. Its very good for health. Carrot is good for eyes. Cucumber removes heat from the body. Cucumber can be cut and kept on eyes to remove eyes dark circles.

Note: This can be cut into any shapes, round, lengthwise or square.

Optional: Onions, tomatoes, red chilli powder can be added to this.

http://en.wikipedia.org/wiki/Cucumber
http://en.wikipedia.org/wiki/Carrot

You can say this for ready-mixes-the next generation isn't going to have any trouble making pies exactly like mother used to make

Earl Wilson

Methi Dal - Vendaya Keerai Masiyal/Kadayal

Ingredients:

Fenugreek leaves - Vendaya Keerai - 1 bunch
Red gram dal - Thuvaram Parupu - 1/2 cup
Onion - Vengayam - 1 no. (Medium)
Tomato - Thakkali - 1 no. (Medium)
Green chillies - Pachai milagai - 2 nos.
Red chilli powder - Kaintha milagai thul - 1 tea spoon
Tamarind - Puli - lemon size
Garlic - Poondu - 2 flakes (Small)
Grated/Shredded coconut - Thuruviya thengai - 2 table spoons
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying

Method:

1. Wash and cut fenugreek leaves and keep it aside. Wash dal and keep it in pressure cooker along with green leaves, chopped onion, tomatoes, garlic, tamarind paste, green chillies, red chilly powder, grated coconut and little salt. Pour 1 cup of water and boil it for some 15 minutes. Smash it.
2. Heat oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves and add it to the boiled dal.

Methi dal is ready to be served. It can be served along with white rice, chappathi or roti. It can be served for 2 people. It requires 30 minutes to cook.

Note: Remove dust particles from tamarind. Peel off the skin from garlic, onions.

Optional: Ingredients can be added/removed

http://en.wikipedia.org/wiki/Methi_leaves

The bagel, an unsweet ened doughnut with rigor mortis

Beatrice & Ira Freeman

Okra/Ladiesfinger fry - Vendakkai varuval

Ingredients:

Okra/Ladies finger - Vendakkai - 1/4 kg
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chilly powder - Kaintha milagai thul - 1 tablespoon
Corriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal thul - 1/2 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

Wash and cut okra and keep other ingredients ready. Heat oil in a pan/kadai, add mustard, when it pops up, add cumin seeds and okra. Fry for a minute. Now add red chilly powder, corrinader powder and little salt. Fry well. If required add oil in between.

Okra/Ladies finger is ready to be served. It goes well with rice. It can be served for 2 people. It requires some 20 minutes to cook.

Note: Use fresh vegetables and if the tail of the vegetable is sharp and easily breakable it can be selected. Else the quality wont be nice.

Optional: Ingredients can be added/removed.

You can say this for ready-mixes-the next generation isn't going to have any trouble making pies exactly like mother used to make

Earl Wilson