Athai's samaiyal

​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.

​urad dhal fry slowly in low flame 4 cups  Asafoetida add at last in hot dhal Curry leaves add atlast until crisp in hot dhal 1 cup channa dhal add w urad dhal Gaelic optional fry with dhal Tamarind one small gooseberry size Salt add at last Roast dhal for one hour on low flame 🔥 

​Varagu rice 2 cups Idli rice 2 cups Urad dhal 1 hand fist closed Fenugreek 1 tsp Soak for 6 hours Cooked rice 3 tablespoons  Grind and ferment Pour in AApam pan

In a cooker boil rajma with water and turmeric for 5 whistles Oil Pattai, cloves, green chillies  ​small onion 1 hand fry well Garlic 10 pods fry well Jeera 1/2 tsp add less to avoid bitterness  Sombu 1/2 tsp only add when onion is fry in Peppercorn 1/2 tsp Curry leaves  Tomatoes 3 fry well Coriander powder 1 tsp Cool and grind to fine paste Pour the ground mixture to boiled rajma and cook for 3 whistles or 20 minutes in sim.  Serve w coriander leaves. 

​ Girija Vidyasagar  From Tamil inter blog Pulikatchal Ingredients Tamarind -100 grams{approxi} soaked in hot water.(around-2 cups) Mustard -1tsp Chana dal -1tsp Urad dal -1tsp Fenugreek/vendhayam -1/4 tsp Red chilis -5- broken  Peanuts - 3 tbp Turmeric powder -1/2tsp Red chilli powder-1/2 tsp Cooking oil -1{kuzhi karandi} Gingely/nalennai for tempering To roast and grind ( powder should be coarse like) Chana dal -1tbp Urad dal -1tbp  Coriander/dhaniya -1 ½ tbp Methi seeds/Vendhyam -1/2 tsp  Red chilis -8 to 10 Curryleaves -1 sprig Method Extract tamarind pulp Take a kadai add oil and fry the peanuts. Then fry the items under table roast . Add a little more oil with musturd. Once it pops add the dals , red chillis, methi seeds and fry golden. Add turmeric , red chilli powder tamarind pulp,hing ,salt and little jaggery. Keep stirring every now and then without burning the bottom. Once the mixture comes to a halwa consistency oil leaving the sides switch off flame. Tak...