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TOMATO CHUTNEY WITH COCONUT Ingredients: Tomato - 6 nos without slicing Coconut - Half, cut into pieces Small onions - two handful Chili powder -  two teaspoon Oil, Salt. Method: Heat a kadai. pour oil, add the sliced coconut and saute ,till it becomes dark brown color, When you saute, a nice aroma arises. Keep it aside. Using the same oil saute the onions till it changes color and becomes soft. Keep it aside. Now add the tomatoes and close the kadai and saute in slow heat. When done, let it cool. Now grind it in a mixer. Heat a kadai, pour half cup oil, now add the ground mixer. Add Chili Powder and salt. Stir it well and close the kadai with a lid, let it cook in slow heat. Since  the gravy is thick, while boiling the gravy will splatter around. Stir now and then, when oil oozes out or the chutney thickens, remove from heat, whichever is early.                                 Roast coconuts                                       Roast Onions          

GARLIC TAMARIND CURRY Ingredients: Small onions - a handful Peeled garlic -  2 handfuls Tamarind - soak and extract water Curry leaves - few Sambhar powder - 2 tsp Coconut milk - one and half cups Crushed small onions - 4nos Method: In a 2 ltr pressure cooker [without heating}  add 1/2 tamarind extract 1 tbsp oil, second layer add peeled onions, next add the peeled garlic, top of the garlic add sambar powder, turmeric powder, salt, curry leaves.Now keep it on high flame, let it for 4 to 5 whistles. Release the pressure manually In this stage add coconut milk, and bring it to boil for 1minute. Simmer it for a few seconds and serve.

BIRIYANI MASALA Cinnamon sticks(pattai)-160 gm     Red chilies-10 gm or 5 numbers Anistar or annasi poo -25 gm Cloves-35 gms Cardamom -35 gms. As whole before grinding-275 gm After grinding -250 gm Method Combine everything, saute it in a kadai for a few seconds. Grind it in a mixer to get a fine powder. Store it in an airtight container. This is my MIL recipe.

LEMON PICKLE Ingredients: Lemon 5 nos: cut into small pieces Dry chilies 10 Salt..Rock salt grinded in a mixer to a powder Methi {vendhayam} dry roasted powder 5 pinches Pressure cooker A small stainless steel bowl with lid METHOD Wash the lemon before cutting and wipe it dry. Cut the lemon into small pieces. Grind dry chilies and keep it aside. Take a bowl, keep the cut lemon in it, add rock salt ground to a fine powder and add to the lemon bowl, close the lid. Now double boil it in a pressure cooker for 10 whistles. Release the pressure manually, and open the cooker lid. Slowly remove the lid of the bowl, you can see the salt melted, the lemon pieces finely cooked, and resemble watery. But its not water, its melted salt. Let it cool. Now add the dry chilies powder, little methi powder, asafoetida, and mix well. It has a shelf life up to six months without refrigerating

RAVA SEMIA IDLY     Ingredients: 1. Rava one cup-160 gms 2. Semia one cup-86 to 95 msgs 3. Mint leaves a handful 4. Coriander leaves a handful 5. Three green chilies 6. A small piece of ginger. 7. Curd 2 cups Method Roast Rava and semia adding a teaspoon ghee. Keep it aside. Roast and grind mint, coriander, green chillies and ginger. Now, add the ground batter to the rava semia mixture, add salt, and curd 2 cups to it. Let it rest for 45 minutes. Add little more water if needed. Now, prepare idly.

Mambala Kulambu Ingredients: Ripe Mangoes -                     6 Nos. Shredded Coconut -              3 tbs Dry Chillies -                         5 Nos Cumin Seeds-                        1 tsp Turmeric Powder -               1/4 tsp Curry Leaves -  Coconut Oil -                         2 tsp Small Onions -                      3 Nos Finely Chopped. Fenugreek -                           8 Nos. Mustard      METHOD          Peel the skin of the ripe mangoes. Take a cooker, add one glass of water, add the peeled mangoes to it and pressure cook it.  In a mixie jar add the shredded coconut, cumin seeds, turmeric powder, dry chillies, and grind it to a smooth paste.  Now ,when the pressure has subsided, open the cooker and add the ground paste to it by mixing the paste with          required water, and add salt. Bring it to boil, and switch off the flame.  In a frying pan, add coconut oil and when the oil gets heated, add the mustard and fenugreek seeds, c