Tamil New Year Recipes / Tamil Varusha Pirappu Recipes / தமிழ் புத்தாண்டு
1. Aravanai Payasam / Nei payasam / அரவணை பாயசம்
2. Mangai Pachadi ( Sweet)
3. Malabar Avial Recipe / Mixed Vegetables In Coconut
4. Mixed Vegetable Stir Fry / Kathamba Curry
5. Raw Banana Chips ( Nenthirangai chips)
6. MURUNGAKKAI SAMBAR / DRUMSTICK SAMBHAR
7. Tomato Rasam
8. Ulundu Vadai / Medhu Vadai / உளுந்து வடை
9. Instant Mango Pickle / Raw Mango Pickle / மாங்காய் ஊறுகாய்
10. Mixed Vegetable Masala Vadai / Paruppu vadai
11. Pal Poli
இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துகள்
2. Mangai Pachadi ( Sweet)
3. Malabar Avial Recipe / Mixed Vegetables In Coconut
4. Mixed Vegetable Stir Fry / Kathamba Curry
5. Raw Banana Chips ( Nenthirangai chips)
6. MURUNGAKKAI SAMBAR / DRUMSTICK SAMBHAR
7. Tomato Rasam
8. Ulundu Vadai / Medhu Vadai / உளுந்து வடை
9. Instant Mango Pickle / Raw Mango Pickle / மாங்காய் ஊறுகாய்
10. Mixed Vegetable Masala Vadai / Paruppu vadai
11. Pal Poli
இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துகள்
Bengal gram dal & Urad dal Vadai
Ingredients
Bengal gram dal : 5 cups
Urad dal : 1 cup
Red chilly : 4
Green chilly : 4
Chopped onion : 3/4 cup
Curry leaves
Salt
Asafoetida
Oil
Method
Wash and soak bengal gram dal and urad dal for 1 hour.
In a mixie jar add the dals , red chilly ,green chilly , salt .
Grind it coarsely with little water.
The batter should be thick.
Transfer the mixture to a bowl , add curry leaves , chopped onion , asafoetida and mix everything well.
Heat oil in a pan , make balls from the batter and deep fry till it turns golden brown.
Serve hot.
Mixed Vegetable Kothu Parotta (Version 2)
Ingredients
Parotta : 4
Chopped onion : 1/2 cup
Chopped Tomato : 1/4 cup
Vegetable Salna : 1 cup ( Recipe here )
Green chillies : 2
Ginger - Garlic paste : 1/2 tsp
Ginger - Garlic paste : 1/2 tsp
Garam masala powder : 1/2 tsp
Salt
Oil
Coriander leaves
Method
Roll the Parottas & cut them into pieces and keep aside.
Heat oil in a pan,add the onions,fry well.
Add ginger - garlic paste,tomatoes and stir.
Add slitted green chilles and salt to it.
Add chopped parotta pieces ,vegetable salna , garam masala powder , 1 tsp oil , mix well and cook on high flame for 2 minutes.
Garnish with coriander leaves and serve Hot...
Salt
Oil
Coriander leaves
Roll the Parottas & cut them into pieces and keep aside.
Heat oil in a pan,add the onions,fry well.
Add ginger - garlic paste,tomatoes and stir.
Add slitted green chilles and salt to it.
Add chopped parotta pieces ,vegetable salna , garam masala powder , 1 tsp oil , mix well and cook on high flame for 2 minutes.
Garnish with coriander leaves and serve Hot...
Version 1 - Click here
Classic combo - 37
Milagu kuzhambu + Paruppu thogayal + Potato curry + Paal payasam
Milagu kuzhambu recipe - http://www.vidhuskitchen.in/2010/07/milagu-kuzhambu-pepper-curry.html
paruppu Thogayal recipe - http://www.vidhuskitchen.in/2018/01/paruppu-thogayal.html
Paal payasam recipe - http://www.vidhuskitchen.in/2012/11/paal-payasam-milk-rice-pudding.html
Potato curry recipe - http://www.vidhuskitchen.in/2018/01/simple-potato-stir-fry-potato-curry.html
Simple Potato stir fry / Potato curry
Ingredients
Potato : 3
Red chilly powder : 1 tbsp
Turmeric powder
Asafoetida
Salt
Oil
Mustard seeds
Curry leaves
Method
Wash and cut the potatoes into cubes and put it in water.
Heat 2 tbsps oil in a pan,add mustard seeds and curry leaves.
Add chopped potatoes,salt and mix well.
Add turmeric powder,red chilly powder asafoetida mix and let it cook on low flame.
Cook until potato gets fully cooked.
Switch off the flame .
Serve hot.
Paruppu Thogayal
Paruppu Thogayal
Ingredients
Toor dal ; 1/2 cup
Red chillies : 3
Whole pepper corns : 3
Grated coconut ; 1 tbsp
Asafoetida
Salt
Oil
Method
Fry dal with red chillies and pepper in little oil till golden brown.
Add asafoetda to it and let it cool.
Grind with salt,grated coconut to a coarse paste .
Masala Paal / Madras Masala Paal / மசாலா பால்
Ingredients
Milk : 3 cups
Sugar : 3 1/2 tbsps
Badam : 10
Saffron : a pinch
Edible camphor : little pinch
Saara paruppu : 2 tbsps
Cardamaom : 2
Cloves : 2
Cinnamon stick : 1
Cashewnuts : 5
Ghee
Method
Soak badam in hot water for 1/2 an hour , peel the skin and grind to a smooth paste.
Boil milk with sugar , saffron , cloves , cinnamon stick, edilble camphor , cardamom and mix.
Add the badam paste , saara paruppu , mix and let it boil on low flame.
Once the milk reduces to 3/4 quantity remove from flame.
Fry cashew nuts in 1 tsp ghee till they turn into brown colour and add it to the milk. ( this is optional )
Serve hot.
Kathirikai Mochai Curry / கத்தரிக்காய் மொச்சை மசாலா
Ingredients
Brinjal : 4 nos
Fresh Mochai : 1/2 cup
Onion : 1
Tomato : 1
Sambar powder : 2 tsp
Turmeric powder : 1/4 tsp
Mustard seeds
Cumin seeds
Salt
Coriander leaves
Curry leaves
Method
Pressure cook mochai with little salt for 2 whistles.
Chop the brinjals and put them in water.
Heat 1 1/2 tbsp oil in a kadai , add mustard seeds , cumin seeds, curry leaves and let them splutter.
Add chopped onion and fry.
Add chopped tomato ,salt , turmeric powder and mix.
Add chopped brinjal , sambar powder and mix.
Now add boiled mochai , 1/4 cup water and mix.
Let it cook on medium flame until the curry becomes dry.
Add chopped coriander leaves , mix and remove from flame.
Serve with any kuzhambu or rasam.
Homemade Pav Bhaji Masala Powder recipe
Ingredients
Coriander seeds : 5 tbsps
Fennel seeds : 2 tbsps
Cumin seeds : 2 tbsps
Pepper corns : 1 1/2 tbsp
Cardamom : 3
Cinnamon stick : 4
Cloves : 1 tsp
Red chilly : 6
Nutmeg : a pinch
Method
Dry roast the ingredients in low flame till it becomes golden brown.
Switch off the flame and let it cool.
Grind to a coarse powder , cool it and store in an air tight container.
Aravanai Payasam / Nei payasam / அரவணை பாயசம்
Ingredients
Raw rice : 1/4 cup
Jaggery : 3/4 cup
Coconut pieces : 1 1/2 tbsp
Ghee : 3 tbsps
Nutmeg powder : a pinch
Dry ginger powder : a pinch
Method
Wash and soak rice in water for 10 minutes.
Strain and pressure cook the rice with 3/4 of water for 4 whistles.
Powder the jaggery ,add 1 1/2 cups of water and bring it to a boil.
Strain it for impurities.
Heat a heavy bottom pan ,add jaggery water and let it boil on medium flame till it becomes thick .
Add the cooked rice to the jaggery syrup , mix well.
Add 1 tbsp ghee and let it boil on low flame for 5 minutes.
Add , nutmeg powder , dry ginger powder , 1 tbsp ghee and mix well.
When the payasam starts leaving the sides , switch off the flame.
Heat 1 tbsp ghee , fry coconut pieces till golden brown and add it the payasam , mix well .
Serve hot
Enjoy....
Iskcon style Khichdi / Khichuri
Ingredients
Raw rice : 1 cup
Green moong dal : 1/2 cup
Black urad dal : 1/4 cup
Cumin seeds : 1 tsp
Pepper : 1/4 tsp
Grated ginger : a pinch
Asafoetida ; a pinch
Curry leaves
Ghee
Salt
Method
Wash & pressure cook the dal and rice with 4.5 cups for 5 whistles.
Add required salt to the rice - dal mixture and mix.
Heat 3 tbsps ghee in a pan , add whole pepper , cumin seeds , grated ginger , curry leaves and asafoetida and fry.
Pour these over the rice mixture and mix.
Serve hot
Seppankizhangu Fry
Ingredients
Seppankizhangu : 1/4 kg
Red chilli powder : 2 tsp
Turmeric powder : 1/4 tsp
Rice flour : 4 tbsps
Asafoetida
Oil
Salt
Method
Pressure cook the seppankizhangu for 2 whistles.
Let it cool and remove the skin.
Cut it into roundels add rice flour, red chilli powder, salt , turmeric powder and asafoetida and mix well.
Heat oil in a pan and deep fry it till golden brown.
Serve hot.
Sabudana Khichidi / ஜவ்வரிசி உப்புமா
Ingredients
Sabudana : 1 cup
Boilded poato : 1
Green chilly : 3
peanuts : 2 tbsps
Ghee : 1 1/2 tbsp
Cumin seeds : 1 tsp
Lemon juice : 1 tsp
Salt
Method
Wash and soak sabudana in water for 2 hours.
Drain in a colander.
Roast peanuts , peel the skin and powder it coarsely.
Heat ghee in a pan , add cumin seeds, green chillies and fry.
Add chopped potato and mix.
Add drained sabudana , salt and mix everything well.
Reduce the flame, add peanuts powder and mix.
Let it cook for few minutes
Remove from flame , add lemon juce , mix .
Serve hot.
Lemon Dal / Nimmakaya pappu
Ingredients
Toor dal ; 1/4 cup
Lemon juice : 1 1/2 tsp
Green chilly : 1
Red chilly :1
Turmeric powder : 1/2 tsp
Mustard seeds
Curry leaves
Salt
Asafoetida
Oil
Method
Wash and pressure cook the toor dal with 3/4 cup water and turmeric powder till 4 whistles.
Let it cool , remove from cooker and mash it well.
Add lemon juice , salt to the dal and mix.
Heat oil in a small pan , add mustard seeds , chopped reen chilly , red chilly , asafoetida , curry leaves and let them splutter.
Add this to the dal , mix well and serve with hot rice.
Brinjal Thokku / கத்திரிக்காய் தொக்கு
Ingredients
Brinjal : 1 (big)
Chopped onion : 1/2 cup
Chopped tomato : 1/4 cup
Ginger - Garlic paste : 1 tbsp
Red chilly powder : 1 1/4tsp
Coriander powder : 1 tsp
Garam masala powder : 3/4 tsp
Green chilly : 1
Turmeric powder
Salt
Mustard seeds
Fenugreek seeds
Coriander leaves
Oil
Method
Heat 3 tbsp gingely oil in a cooker , add mustard seeds , fenugreek seeds and fry.
Add chopped onion , 1 green chilly and fry.
Add ginger garlic paste , tomatoes and fry.
Add turmeric powder, red chilly powder , coriander powder , salt and mix everything well.
Now add garam masala powder ,chopped brinjal and mix.
Cover the pressure cooker , cook for 2 whistles on medium flame and remove from flame.
Let it cool.
Open the cooker ,mix , saute for few more minutes to thicken the thokku.
Garnish with coriander leaves , remove from fire .
Serve hot with poori / Chapathi..
Vegetable Salna - Side dish for Parotta
Ingredients
Mixed vegetables - 2 cups ( carrot,cauli flower, beans,peas, potato)
Onion - 2
Tomato - 2
Ginger- garlic paste - 2 tbsp
Cinnamon - 1 piece
Cardamom - 2
Cloves - 3
Coconut - 1 cup
Cashewnuts - 2 tbsp
Khuskhus - 1 tbsp
Green chillies - 4
Salt
Oil
Coriander leaves
Method
Grind Coconut, green chillies with soaked cashew mixture to a very smooth paste.
Chop the vegetables.
Heat 2 tsp oil + 1 tbsp ghee in a 2 litre / 3 litre pressure cooker ,add cinnamon, cloves onions and stir well.
Then add tomato ,ginger-garlic paste, salt and fry for sometimes.
Heat 2 tsp oil + 1 tbsp ghee in a 2 litre / 3 litre pressure cooker ,add cinnamon, cloves onions and stir well.
Then add tomato ,ginger-garlic paste, salt and fry for sometimes.
Now add the chopped vegetables , coconut paste and mix .
Cover the cooker with lid and cook for 2 whistles.
Let it cool for 5 minites.
Open the cooker ,mix well and garnish with coriander leaves.
Serve hot.
Peanut Onion Tomato Chutney - Side dish for Idli / Dosa
Ingredients
Peanuts : 1/4 cup
Onion : 3 nos
Tomato : 3 nos
Red chillies : 5
Tamarind : a pinch
Salt
Asafoetida
Oil
Method
Dry roast peanuts in a pan for few minutes on low flame , remove from flame , let it cool and remove the skin off.
Heat 1 tbsp oil in a pan , add chopped onion , chopped tomato , red chillies , tamarind and fry them until the onions turn a medium brown colour.
Switch off the flame , let it cool .
Grind to a paste and serve with dosa / Idli
Enjoy....
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