Athai's samaiyal

​2 kg mango 300 grams salt 100 grams mustard seeds powdered Castor oil 3 tablespoons  Turmeric 50 grams

Coconut 1/2 cup pottu kadalai 1 cup green chillies 8 jeera 1/4 sp grind in pulse mode

Juice of 2 Mozambique 1/2 glass) equal amount of wayer sugar 3 tsp water

Juice of 1 lemon (1/4 glass) 3/4 water sugar 2 tsp salt 1/4 tsp

Toor dhal 1 cup water 2 inches above toor dhal add turmeric and 1 tsp castor oil boil in mud pot, keep in high until it boils and add 2 tomatoes to dhal after you put in high then simmer for 15 minutes until dhal is flowered. After 15 minutes mash dhal. Pan, oil, mustard, urad dhal, fenugreek, curry leaves, small onions cut in minute pieces, fry until it is dark brown in sim and then add veggies (avarakkai) w 2 tsp Sambhar powder, and water 1 cup, salt, keep in simmer for 15 minutes until water is absorbed in veggies to thick consistency and there is no more water, then mash dhal in mud pot and then add this to mud pot at the 15 minute and keep in simmer for 10 minutes, lastly add tamarind (small gooseberry size soaked in water) pulp and simmer for another 5 minutes and keep in mud pot. serve in mud pot tip: add tomato to mud pot while ordeal is cooking. add tamarind pulp at last in mud pot 5 minutes before switch offf when all Sambhar is done mash toor dhal before adding onion veggie ...

Idli rice 2 cups, 6 hours, red chilly 10 soak 1 hour hot water soak, pottukadalai 2 cups grind and sieve, if maavu is 3 parts put 1 part pottukadalai sieve and mix, butter 🧈 25 grams, hot oil 1/21 ladle, sesame 3 tsp’s, not too thick maavu,

Rice 1 T and make maavu per Kara kozhukattsi. podi jaggery 1/4 tumbler mix and steam pooranam kadalai paruppu 3/4 tumbler for 1 tumbler rice, cook, mash and then add mandai vellum 1/4 tumbler powdered do not filter and drain elaichi 2 grind and mix make discs w maavu and stuff Inside and steam

Idli or sapotta Rice 2 tumbler soak 3 hours or overnight Drain and grind in mixie dry then add 1/2 tumbler water (1:0.25 water) oil 1/2 karandi medium heat mix thicker than idli batter (murukku padham) add salt and mix it must not be thicker too much pasiparuppu 1/2 tumbler oil, mustard, onion, green chillies, coconut, curry leaves, pasiparuppu mix and steam for 7 minutes in idli that I

Rice 3 Tumbler toor dhal 1 tumbler water 6 tumbler onion 2 garlic 10 pal vara multi 4 jeera 2 tsp tomato 1 water fry and whistle for 3 and sprinkle coconut

​kadalai paruppu 1 tsp Coriander seeds 1 tsp Vara Milagai 10 Fry  in oil and add 1 onion to same pan after it gets fir 5 min Keep aside Another pan  Tomato 10 Sauté Add pudina Curry leaves  Cook for 10 minutes  Grind separately and mix w above

​oil Red chilly Coriander seeds Kadalai paruppu  Ginger slices  Sauté Grind w jaggery  Oil mustard, and vendhayam, put ground ginger stuff and saute taste w rice

​Oil Coconut 1 tsp Garlic Onion Vegetables (carrot, beans, potatoes, peas) Ginger and green chillies grind and add  Sauté  With little water cover and cook 5 minutes. Take coconut milk think milk (second paal) and put in sim for 5 minutes w veggies Along w 1/2cup roasted and cooked moong dhal, cook for 5 minutes First paal pour and simmer switch off After it cools add Peter powder otherwise it will separate Also only in sim in two paals. Do not cook after final paal. It will separate. 

​ponnankanni Kerri 1 kattu Paruppu thuvaram 1 cup Onion 1 Tomato 3 Garlic 10 Curry leaves Jeera 1 tsp Boil Kerri’s in water in separate pan and save water Boil Thurman paruppu in open flame and get is cooked 3/4 th save the water Oil, saute one onion, three tomatoes, 1 tsp coriander powder and 1 tsp Sambhar thool Grind, and add raw garlic 10, jeera, some raw Kerri, paruppu 2 tsp and grind. Oil, kadugu, Urad dhal and ground ingredients, salt and remaining water from Kerri and dhal, boil and ready Oil, onion, Kerri and paruppu 23/4 cooked, mix and add coconut serve as poriyal.

​urad dhal 1 cup  Pasiparuppu 2 tsp Red rice 2 tsp Sombu  Pepper Chilles Curry leaves Grind and fry as small balls No onion

​rice: 300 grams 1 big tumbler Pottukadalai 3 tsp powder to be mixed only at final stage Butter one small amla size or 1 tsp Chilly powder 2 tsp Omam Perungayam 1/2 tsp Ellie soaked in water otherwise it will separate in oil 1 smal ladle of hot oil Too much pottukadalai will break murukku Too much butter will break and bubble up or dissolve murukku If dough is too thick it will be hard Only use butter not ghee for flavor Mix butter well otherwise it will bubble up and dissolve in oil

​ puli  Small onions Garlic Coriander seeds Jeera Inji Garlic Curry leaves Fry in oil well and grind

​puli  Small onions Garlic Coriander seeds Jeera Inji Garlic Curry leaves Fry in oil well and grind

​boil 1 cup channa 1/4 kadalai paruppu W soda UPI Boil w 1 tsp ghee Dry masala Jeera 2 tsp Elaichi 1 Pattai 1 inch Cloves 2 Fry dry w coriander powder w 1 tsp tea powder Pudina, coriander leaves, HC, inji poondu, tomato 1 1/4 cup grind Ghee, onion 1 sauté, fry powder, and wet masala and oil separates, kasooru methi 1 tsp Oil separates Sunday and mango powder 1 tdp

​paneer do pay a Paneer cubes 1 inch Capsicum 1 inch Tomato take juice out  Onion medium layers 12 to 15 layers cut in 4 and layer ghee, onion, sauté, keep side Cashew nut hot water 12 to 15 10 min grind Tomatao2, inji, poonudu 2 (grind) Onion -1, ghee, oil, onion cut into small pieces, salt, chilly powder coriander powder 1 tsp, 1/4 tsp jeera powder, Garam massla1/4  Sauté, off and put 4 tsp water Gas on, grind tomato juice and inji poondu fry w cashe paste sim, 5 to 7 minutes until smooth oil separated  Sautéed paneer and onion  2 2 tablespoons pal Acadia 1 tbdp tomato ketchup 2 to 3 minutes in simmer. If you need gravy put only milk novwater

​pappai Athai garlic chutney China onion 15, tomato 2, coriander seeds, 4 tsps, pepper, 1 tsp, jeers, 1 tsp, fenugreek 1/4 tsp, garlic, 1 build one for grinding. Coconut 1/2 moodi, curry leaves grind 3 bulbs for frying Oil, mustar, curry, onion onion 6, tomatoes 1, fry well, sesame oil, garlic, gravy from Mixie, one boil, puli, one small amla, size, 10 minutes boil slow, 10 min, oil floats on top.