Athirasam

Ingredients
Raw rice : 1 cup (Jasmine rice, Pacha arisi)
Jaggery (Vellam) : 1/2 cup
Water : 1/4 cup
Ghee : 1 tsp
Cardamom : 2

To make Athirasam flour

• Soak the rice for 4 hours 
• Then make it dry by spreading the rice in cloth

• Grind it in the mixi
• Filter the grinded flour using flour mesh( challadai)

To make jaggery mix

• Heat the water in container or vessel.
• Mix the powdered jaggery in hot water.

• Stir it until it is proper proportionate. The proportionate can be checked using below method.
• To find the jaggery mix is ready take 2 tsp water in plate.
• Take one drop of hot jaggery mix and add in to the water 
• If the drop becomes as soft ball and does not mix with water, then the jaggery mix is ready.

To make athirasam

• Cook in low heat.
• Once the jaggery mix is ready, the rice flour should be added little at a time and mix it while adding.
• After all the rice flour is added mix it well for 5 minutes and then switch it off
• Without changing the mix to another vessel, apply ghee on the surface of the mix and close it with a cloth for the heat to escape without water-vapour.
• Leave it in the vessel for a day with cloth covered.

Next day

• Heat the oil in a pan.
• Take the mix as a small round ball (like the ball for Chappathi). Flat the ball with hand.
• Fry it in the oil at low-medium heat, by turning both the sides.
• Take out the athirasam after it turns to brown.

Masala Cheeyam

     Ingredients
Raw rice (Jasmine rice, Pullungal arisi) : 1 cup
Urud dal : 3/4 cup
Javarisi ( pearl tapioca) : 1 tsp
Coconut : 1/4 cup
Onion : 1/4 cup chopped
Green chilli : 1/2 chopped for spicy chilli (If not spicy chilly: 1)
Coriander : little chopped

To make Masala Cheeyam

• Soak the raw rice, urud dal,  javarisi all together for 2 hours
• Grind it in the mixi or grinder like vada, idly batter
• Heat the oil in pan add mustard, green chilli, onion and fry it.
• Add coconut, mix it well and switch it off
• Add this mixture in to the batter and mix it well
• Heat the oil in pan.
• Take little batter in hand and drop it in oil as a ball and fry it
• Serve it hot with tomato chutney, kaara chutney

Rajma (Red kidney beans) masala

  Ingredients
Rajma : 2 cup
Onion : 1 chopped
Tomato : 1 chopped
Garlic : 5 chopped
Ginger : 1 inch
Green chillies : 3
Coriander powder : 1 tsp
Red chilli powder : 1 tsp
Garam masala powder : 1/2 tsp
Coriander leaves : little

To make Rajma masala

• Soak the rajma over night 
• Boil the rajma in pressure cooker, after 4 whistles switch it off
• Heat the oil in a pan. Add ginger, garlic, green chillies fry it 
• Flame should be in medium
• Add onion fry it untill its turn brown 
• Add tomato and fry it until oil separates
• Add salt, boiled rajma and mix it well
• Add Red chilli powder, coriander powder and garam masala powder stir it
• After thick gravy has formed switch it off 
• Garnish rajma with coriander leaves
• Serve hot with chapattis, Variety Rice

Chettinad Egg kurma

 

     Ingredients
Onion  : 1/2 medium size
Tomato : 1/2 medium size
Bay leaves : 1
Egg : 2

To make Coconut paste
Cashew : 6
Fennel seeds : 1 tsp
Garlic : 3
Coconut: 1/4 cup
Red chilli powder : 2 tsp
Water : little

To make Egg kurma 

• Boil the Egg an keep it aside
• Grind all the coconut paste ingredients and make it as paste 
• Heat the pan and add bay leaves, fennel, urud dal onion fry it for 3 minutes
• Add tomato and fry it
• Add grinded paste with little water and mix it well
• After the kurma starts boiling, add boiled egg and switch it off
• Serve it hot with Idly, Dosa, Chapatti

Kaara Chutney

Ingredients
Onion : 1/2 medium size
Tomato : 1 full medium size
Chana dal (kadala paruppu) : 3 tsp
Red chilli : 6
salt : 1/4 tsp
Coconut : 1/4 cup

To make kaara chutney

• Fry all the above mentioned ingredients and grind it in mixi

• If need more spicy can add red chilli
• Heat the pan add little mustard and urud dal and mix it in chutney
• Serve it for Idly, dosa

Chettinad Sambar Milagai Thool

Cup measurement, grinded in the mixi 

   Ingredients
Red chilli : 5 cups
Coriander seeds : 3 cups
Pepper corns (milagu) : 1 cup
Thoor dal : 1 cup
Fennel seeds : 50 gm
Cumin seeds : 1/2 cup
Fenugreek seeds : 1/2 cup
Turmeric : 3 tsp

To make Sambar powder

• Fry all the ingredients together in big pan to make it dry and get it smooth powder
• Grind it in Mill, or grind it in the mixi  
• This cup measurement powder will come for 3 months for 2 persons

Same ingredients in Kgs

Red chilli : 2 kg

Coriander seeds : 1 kg

Pepper corns (milagu) : 50 gm

Thoor dal : 1/4 kg

Fennel seeds : 100 gm

Cumin seeds : 100 gm

Fenugreek seeds : 50 gm

Turmeric : 3 tsp

Paal paniyaram

   Ingredients
Raw rice (jasmine rice or pacha arisi) : 1 cup
Urud dal : 3/4 cup
Coconut : 1 full coconut  (can make it in coconut powder, cow milk also)
Sugar : 1 cup
Cardamom : 1

To make Coconut milk

• Cut the coconut in to small pieces 
• Grind it in the mixi with 4 to 5 cups of water
• Filter the coconut milk in separate bowl 
• Add sugar and cardamom mix it well and keep it aside

                      or

To make coconut milk from Coconut powder

• Mix the 1/2 cup of coconut powder in 1 1/2 cup of warm water
•  Add sugar and cardamom mix it well and keep it aside

                      or
To make from Cow milk 

• Boil the milk, add sugar and cardamom  

To make paal paniyaaram

• Soak the rice and urud dal for 3 hours
• Grind it in mixi or grinder like Idly batter

• Heat the oil in kadai
• Keep the flame in low to medium
• Make sure oil should not get over heated
• Take the batter in hand and put in the oil like small round balls
• Once the paniyaram balls has cooked, take it out of the oil and place it immediately in the warm water.
• Filter it warm water and take the paniyaram out. 
• Add the paniyaram to the coconut milk and serve it

Note : If paal paniyaram is made with coconut milk, complete it soon as it may get spoiled quickly.