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Rice (2 people)

• Place a cooker on the stove
• Pour 2.25 tumbler water (if 1 person then 1.5 tumbler)
• Add 1/4 rock salt to the cooker
• Turn on the stove
• After the water starts to boil, add 3/4 tumbler ponni boiled rice (if 1 person then 1/4 tumbler)
• Close the cooker lid and wait for 5m until the steam goes off
• Put the cooker whistle and turn off the stove after 2 whistles (7-10m)

Dosa Batter

• Take a big tumbler
• Take 2 tumbler idly rice and put it in a wide vessel
• Take 3/4 tumbler urad dal and put it in the vessel
• Put 3-4 tsp fenugreek in the vessel
• Wash all the ingredients in the vessel thoroughly
• Soak them for 6 hours in filter water (1-1.5cm above the ingredients); if unable to grind after 6 hours, then refrigerate the vessel
• Take a tall vessel, add 2 tsp sea salt, and add 4-6 tsp water
• Add some of the soaked ingredients until less than half of the mixi is filled
• Add 1/4 to 1/2 tumbler water to the mixi
• Grind the mixi for 5m only until the batter texture is hoarse (don’t wait till it’s fully smooth); if the mixi is turned off, wait for 5m and turn on the switch at the mixi bottom before turning on the mixi
• Add the batter to the tall vessel until 3/4 of the vessel is filled (to avoid overflow)
• Every 2-3 hours, beat the batter well (to mix air and batter for fluffiness)
• Let the batter ferment for 5-7 hours in summer and 9-10 hours in winter until bubbles are spotted (not too much); if the batter is too thick, add water bit by bit to dilute it a little
• After the batter is soft and fluffy, refrigerate the batter immediately for 2 days

Vatha Kuzhambu

• Wash and peel 4-5 garlic bulbs and a handful of small onions
• Soak a tamarind (size of a big lemon) for 30m
• Grate 1/4th of a coconut
• Wash and chop 1 big onion and 5 tomatoes
• Deep fry 3 tsp vathal (or) fry okra (or) cook sundal
• Mix the water with tamarind to dissolve it and remove the tamarind chunks
• Filter out the tamarind juice and put it in a cup.

…

• Turn on the stove and place aluminium Kadai 1
• Pour 4 tsp oil and wait until it gets hot
• Add 1/4 tsp asafoetida powder and wait for 1m until it changes color
• Add 3-5 tsp urad dal and wait until it turns light golden brown
• Add 3-5 tsp chana dal and wait until it turns light golden brown
• Add 1.5 tsp fenugreek and wait for 30-40s until it turns light golden brown
• Add 1.5 tsp jeera and wait for 20-30s until it pops with sound
• Add 1 red chilli at last
• Turn off the stove
• After all these turn cool, put them into the dry mixi, grind for 5-7m (to make fine dry powder), and put into Cup A

…

• Take aluminium Kadai 2
• Pour 4 tsp oil and wait until it gets hot
• Add the peeled garlic and small onions and stir for 5m until it’s cooked
• Add the grated coconut and stir for 2m (to avoid spoiling)
• Add chopped tomatoes, 1/2 tsp turmeric, and 2-3 tsp coriander powder
• Stir for 7m until it’s cooked in oil
• After all these turn cool, put them into the chutney mixi, grind for 5-7m (to make fine paste), and put into Cup B
• Put Cup A and Cup B in the chutney mixi and grind them together for 5-7m (to make fine paste)

…

• Turn on the stove
• Pour 4 tsp oil in Kadai 2 and wait until it gets hot
• Add 1 tsp mustard seeds & urad dal and wait until mustard seeds start popping and urad dal turns light golden brown
• Add 1/2 tsp jeera
• Immediately add the chopped big onions and stir for 5m until it turns light brown
• Add the deep fried vathal (or) fried okra (or) cooked sundal
• Add the tamarind juice, add 1.5 tsp table salt, add 1.5 tsp sambar powder, keep the stove in sim/medium, and boil for 10m until the raw smell is gone
• Add the grinded Cup A + Cup B
• Pour 10 tsp oil
• Stir for 10m until it’s boiled
• Turn off the stove
• After the kuzhambu cools down completely, refrigerate it immediately for 4 days (half in fridge and half in freezer)

Sambar

• Wash and peel 1-2 garlic bulbs and a handful of small onions
• Soak a tamarind (size of a small lemon) for 30m
• Wash and chop 1 big onion, 3-4 tomatoes, and any vegetables
• Mix the water with tamarind to dissolve it and remove the tamarind chunks
• Filter out the tamarind juice and put it in a cup.

…

• Turn on the stove, keep in sim, place a cooker, and pour 3 tumbler water
• Add 1/2 tumbler tur dal
• Add the peeled garlic, 2 tsp jeera, 1/4 tsp turmeric, and 1 tsp oil (if needed, add tomatoes in this step itself)
• Close the cooker lid and wait for 5m until the steam goes off
• Put the cooker whistle and turn off the stove after 2 whistles (7-10m)

…

• Keep the cooker aside and place an aluminium kadai
• Pour 4 tsp oil and wait until it gets hot
• Add 1 tsp mustard seeds & urad dal and wait until mustard seeds start popping and urad dal turns light golden brown
• Add 1/2 tsp fenugreek and wait for 30-40s until it turns light golden brown
• Add 1 tsp jeera
• Immediately add 1/4 tsp asafoetida powder and wait for 30s until it changes color
• Add the chopped big onions and stir for 5m until it turns light brown
• Add 1 red chilli
• Add the chopped vegetables, add 1/2 tsp table salt, and stir for 5m until the raw smell is gone
• Add the chopped tomatoes along with 1/4 tsp turmeric, 2 tsp coriander powder, and stir for 7m until it’s cooked in oil
• Keep the kadai aside and place back the cooker
• Put them all into the cooker along with the peeled small onions and wait for 1 whistle (5m)
• Turn off the stove
• After the sound comes down, remove the cooker lid
• Add water (if sambar is thick), 3/4 tsp table salt, add 1 tsp sambar powder, and add the tamarind juice (optional for taste: add fried urad dal, chana dal, jeera, and small onions before adding sambar powder)
• Turn on the stove and boil for 5m
• Turn off the stove
• After the sambar cools down completely, refrigerate it immediately for 1-2 days (half in fridge and half in freezer)

Thakkali Bachi

• Keep 1/4 tsp table salt and 1/8 tsp chilli powder ready in a bowl
• Wash 3-5 tomatoes and chop each tomato into 4 pieces
• Put the chopped tomatoes into the juicer mixi and turn it on
• Turn on the stove and place an aluminium kadai
• Pour 2-4 tsp oil and wait until it gets hot
• Add 1/4 tsp mustard seeds & urad dal and wait until mustard seeds start popping and urad dal turns light golden brown
• Keep the juicer mixer in left hand
• Add 1-1.5 tsp jeera, immediately add the bowl ingredients (salt and chilli powder), and immediately add the tomatoes
• Add 1/4 tsp turmeric powder
• Boil the kadai for 5-10m (boil well for an extended time to avoid spoiling)
• Turn off the stove
• After the bachi cools down completely, refrigerate it immediately for 2-3 days

Getti Thakkali Bachi

• Keep 1.5 tsp jeera, 1/4 tsp table salt, 1/4 tsp turmeric powder, and 1/8 tsp chilli powder ready in a bowl
• Wash 10-12 tomatoes and chop each tomato finely
• Wash and chop 1 big onion and 6-7 small onions
• Turn on the stove and place an aluminium kadai
• Pour 6 tsp oil and wait until it gets hot
• Add 1/4 tsp mustard seeds & urad dal and wait until mustard seeds start popping and urad dal turns light golden brown
• Add 1.5 tsp jeera
• Immediately add the chopped onions and stir for 10m until it turns golden light brown
• Sim the stove and add the bowl ingredients to the kadai
• Immediately add the chopped tomatoes, stir for 3m, remove the karandi, and put the lid
• Boil the kadai for 15-20m until the tomatoes are cooked and dissolved; if needed, add oil
• Turn off the stove
• After the bachi cools down completely, refrigerate it immediately for 3 days

Dal Rice

• Wash and peel 2 garlic bulbs
• Wash 1 tomato and chop it finely
• Keep 3/4 tsp sea salt, 1/4 tsp turmeric powder, and 1/8 tsp chilli powder ready in Bowl A
• Put 1/2 tumbler rice and 4-5 tsp tur dal in Bowl B and wash them thoroughly
• Turn on the stove and place a cooker
• Pour 6 tsp oil and wait until it gets hot
• Add 1/4 tsp mustard seeds & urad dal and wait until mustard seeds start popping and urad dal turns light golden brown
• Add 1.25 tsp jeera
• Add the garlic cloves to the cooker and wait for 3m
• Sim the stove and add Bowl A ingredients to the cooker
• Immediately add the chopped tomatoes and add 1-2 tumbler water
• High the stove and let the water boil for 7m
• Add Bowl B ingredients to the cooker
• Taste the water and check if the salt is sufficient; if not, add some more salt
• Close the cooker lid and wait for 5m until the steam goes off
• Put the cooker whistle and turn off the stove after 2 whistles (7-10m)
• Turn off the stove

Vegetable

• Wash and chop 1 big onion and any vegetables
• Turn on the stove and place a cooker
• Pour 3 tsp oil and wait until it gets hot
• Add 1/4 tsp mustard seeds & urad dal and wait until mustard seeds start popping and urad dal turns light golden brown
• Add 1/4 tsp jeera
• Immediately add the chopped onions and stir for 5m until it turns light brown
• Add 1/6 tsp table salt, 1/4 tsp turmeric powder, and 1/8 tsp chilli powder
• Add the chopped vegetables and stir for 5m (for flavour)
• Add 1/4 tumbler water
• Close the cooker lid, put the cooker whistle, and turn off the stove after 1 whistle (3m)
• Turn off the stove

Sundal

• Wash 1/2 tumbler sundal 2-3 times
• Soak the sundal in drinking water for 8 hours
• Drain the water completely from the sundal
• Put the sundal inside a sambadam and refrigerate for 4 days until it’s sprouted
• Turn on the stove and place a cooker
• Add 3/4 tumbler water, 1/4 tsp turmeric powder, and the sprouted sundal to the cooker
• Sim the stove, close the cooker lid, and wait for 5m until the steam goes off
• Put the cooker whistle and turn off the stove after 5-6 whistles (20m) until the smell comes
• After the sound goes down, remove the cooker lid
• Add 1/4 tsp sea salt and 1/4 sambar powder
• Turn on the stove in sim and wait until the water is evaporated completely
• Turn off the stove

Coconut Chutney

• Grate 1/4 piece of coconut
• Keep 1/4-1/2 tumbler pottukadalai, 1/4 red chilli, and ginger of size 2 pepper balls (optional) ready
• Wash, peel, and chop 2 garlic cloves
• Add all these dry ingredients to the grinder mixi
• Add 1/4 tsp sea salt and 1/4 red chilli
• Turn on the mixi and grind for 5m (to make fine dry powder)
• Turn off the mixi, add 1/4 water, turn on the mixi, and grind for 5m (to make fine paste)
• Transfer the paste in mixi to a chutney vessel (add water in the mixi 2-3 times to remove all ingredients and avoid touching with hand)
• Turn on the stove and place the seasoning kadai
• Pour 1 tsp oil and wait until it gets hot
• Add 1/4 tsp mustard seeds & urad dal and wait until mustard seeds start popping and urad dal turns light golden brown
• Add 1/2 tsp jeera
• Add 10 coriander leaves, 6 curry leaves, and 4 pudina leaves
• Turn off the stove
• Transfer all these to the chutney vessel and mix well

Pottukadalai Chutney

• Wash, peel, and chop 1-2 garlic cloves
• Take a grinder mixi
• Add 1/4 tumbler pottukadalai in the mixi
• Add 1/4 tsp table salt in the mixi
• Add the chopped garlic cloves in the mixi
• Add all these dry ingredients to the grinder mixi, turn it on, and grind for 3m (to make fine dry powder)
• Turn on the stove and place the seasoning karandi
• Add 1 tsp oil and wait until it gets somewhat hot
• Add 1/4 tsp mustard seeds and wait until mustard seeds start popping
• Add 1-1.5 tsp jeera, mix it well with spoon, and wait for 1s until it turns golden light brown
• Turn off the stove
• Transfer all these ingredients to a vessel (add water in the seasoning karandi to remove all ingredients)
• Transfer the chutney in mixi to the vessel (add water in the mixi 2-3 times to remove all ingredients and avoid touching with hand)
• Mix everything well
• Refrigerate the chutney immediately for 1-1.5 days

Thakkali Kuzhambu

• Wash and chop 1 big onion and 5-6 small onions
• Wash 3-5 tomatoes and chop each tomato into 4 pieces
• Wash, peel, and chop 1-2 garlic cloves
• Take 1 small cinnamon, 2 cloves, 1/4 tsp sombu, 1/2 tsp kasakasa, 1/4 tsp jeera, ginger of size 3 pepper balls (optional), grated coconut (optional), and 1/4 tumbler pottukadalai
• Add all these dry ingredients to the grinder mixi, turn it on, and grind for 5m (to make fine dry powder)
• Add 1/4 tumbler water, chopped tomatoes, chopped onions, and chopped garlic cloves to the grinder mixi, turn it on, and grind for 5m (to make fine paste); if the paste is thick and concentrated, add water to dilute it
• Turn on the stove and place an aluminium kadai
• Add 4 tsp oil and wait until it gets somewhat hot
• Add 1/4 tsp mustard seeds & urad dal and wait until mustard seeds start popping and urad dal turns light golden brown
• Add 1/2 tsp jeera
• Immediately add the chopped onions and stir for 5m until it turns light brown
• Add 1/4 tsp table salt, 1/4 tsp turmeric powder, and add 1/4 tsp chilli powder
• Stir for 1s, add 1/2 tumbler water, place the kadai lid, and wait for 5m until the onions are cooked and water starts boiling
• Transfer the paste in mixi to the kadai and boil for 10m
• Turn off the stove
• Add coriander leaves (optional)
• After the kuzhambu cools down completely, refrigerate it immediately for 2-3 days (half in fridge and half in freezer)

Thakkali Thokku

• Wash, peel, and chop 4-5 garlic bulbs
• Wash 5-6 tomatoes and chop each one into 4 pieces
• Take 1 small cinnamon, 2 cloves, 1/4 tsp sombu, and 6-7 tsp coriander seeds
• Turn on the stove and place the seasoning karandi
• Add all these dry ingredients to the seasoning karandi and fry them for 5m until smell comes
• After they are cooled down, add them to the grinder mixi, turn it on, and grind for 5m (to make fine dry powder)
• Add chopped tomatoes, chopped garlic cloves, 1/4 turmeric powder, and 1/4 tsp chilli powder to the grinder mixi, turn it on, and grind for 5m (to make fine paste)
• Turn on the stove and place an aluminium kadai
• Add 10-15 tsp oil and wait until it gets somewhat hot
• Add 1/4 tsp mustard seeds & urad dal and wait until mustard seeds start popping and urad dal turns light golden brown
• Add 1/4 tsp jeera
• Immediately add the mixi ingredients and stir for 15-20m until oil is separated
• Turn off the stove
• After the thokku cools down completely, refrigerate it immediately for 1 week (half in fridge and half in freezer)

Tomato Rice

• Wash and chop 1 big onion
• Turn on the stove and place an aluminium kadai
• Add 4 tsp oil and wait until it gets somewhat hot
• Add 1/4 tsp mustard seeds & urad dal and wait until mustard seeds start popping and urad dal turns light golden brown
• Add 1/4 tsp jeera
• Immediately add the chopped big onions and stir for 10m until it turns golden brown
• Add 10 pudina leaves and stir for 2m
• Add 1-2 karandi thakkali thokku and stir for 10m
• Add cooked rice and stir for 5-10m
• Turn off the stove

Lemon/Vegetable Rice

• Cook 3/4 tumbler rice
• Wash, peel, and chop 7-8 small onions
• Turn on the stove and place an aluminium kadai
• Add 6 tsp oil and wait until it gets somewhat hot
• Add 1/4 tsp mustard seeds & urad dal and wait until mustard seeds start popping and urad dal turns light golden brown
• Add 2 tsp chana dal and wait until it turns light golden brown
• Add 1/4 tsp jeera
• Immediately add the chopped small onions and stir for 5m until it turns golden brown
• Turn off the stove
• Squeeze 2 big lemons (if lemon rice)
• Add the cooked rice, 4 tsp oil, and lemon juice (or vegetable) to the kadai
• Stir well for 2m