• 2 Cups raw rice
• 2 1/2 Cups urad dal
• 1 Large onion chopped
• 4 Green chilies
• Salt to taste
• 2 Cups oil

How to make Medu Vada:
• Put dal and rice in water and leave it for 5 hrs.
• Drain it and grind it to make a paste.
• Now add chopped onion, green chilies and salt and make it like a batter.
• Heat the oil in pan.
• Take small portions of the batter in ball like shape and deep fry it.
• Fry it till it turns golden brown.
• Medu Vada is ready

• 1 Mango
• 1 Spoon methi powder
• 1/2 tsp Mustard seeds
• 1 Cup red chilies
• 1/4 Cup Jaggery
• Oil
• Salt to taste

How to make Mango Thokku:
• Grate the Mango.
• Mix it with jaggery, red chilies and salt.
• Grind to make fine paste.
• Heat oil in a pan.
• Add methi powder, mustard seeds, turmeric powder and the mango paste.
• Boil till it becomes thick.
• Oil should be separated from the gravy.
• Mango Thokku is ready.

• 2 cups Rice
• 2 to 4 (depending on the juice) Lemons
• 2 tbsp Peanuts
• 1 tsp Turmeric
• 2 tbsp Chana dal
• 1 tbsp Urad dal
• 10 Red chilies
• 5 to 7 Green chilies
• 2 tbsp Mustard seeds
• 1 tsp Jeera
• 1 small bunch of Curry leaves
• 1/2 cup Oil
• Salt

How to make Lemon Rice:
• Cook rice and keep it aside.
• Add to the rice (not very hot) little oil, turmeric, salt and mix it well.
• Now squeeze lemon juice and add it (according to taste) to rice and mix well.
• Heat oil in a pan, add chana dal, green chilies, urad dal, peanuts, red chilies, curry leaves, mustard and jeera to fry.
• When the ingredients turn brown and mustard starts to splutter, add this to the above prepared rice.
• Now your Lemon Rice is ready.

• 1 Cup potatoes
• 1 Onion
• 1 Tomato
• 10 Garlic flakes
• 1/2 Cup tamarind pulp
• 1/4 Cup coconut milk
• 1/2 tsp Turmeric powder
• 2 tsp Sambhar powder
• 1 tsp Gram
• 1 tsp Black gram
• 1/2 tsp Fenugreek seeds
• 2 tsp Chilli powder
• 1/4 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• Few curry leaves
• Salt to taste
• Oil for frying

How to make Kara Kuzhambu:
• Cut onion and tomato into slices.
• Crush the garlic flakes.
• Heat the oil.
• Fry the black gram, gram and cumin seeds till they turn brown.
• Grind this fried mixture to make a fine powder and keep it aside.
• Heat the oil again.
• Add curry leaves, crushed garlic and sliced onion.
• Saute for few minutes.
• Add potatoes and fry it.
• Mix sliced tomatoes, turmeric powder, chilli powder and sambhar powder.
• Add tamarind pulp, salt and water.
• Boil it for 5 minutes.
• Now add dal powder and coconut milk.
• Cook it over low flame.
• Kara Kuzhambu is ready.

• 1/2 Cup coconut
• 4 tsp Channa dal
• 2 tsp Urad dal
• 1/4 tsp Hing
• 1/4 tamarind paste
• 1/4 Mustard
• 2 Red chillies
• 2 Green chillies
• 1/2 tsp Salt
• 2 tsp Oil
• Few curry leaves

How to make Coconut Thokayal:
• Take a pan and heat little oil.
• Fry urad dal, channa dal, mustard, red chillies, green chillies, hing, tamarind paste and curry leaves.
• Add coconut and wet grind this with salt.

• 1 Chicken
• 1 tsp Turmeric powder
• 1 tsp Cayenne pepper
• 3/4 Inch piece ginger
• 1 tsp Ground coriander
• 6 Curry leaves
• 2 Onions
• 2 Garlic pods
• Black peppercorns
• 2 Ounces Kurumulaku
• 2 tbsp Vegetable oil
• 3/4 Cup peeled and chopped tomatoes
• Salt to taste

How to make Chettinad Chicken:
• Chop the chicken into pieces.
• Fry chopped onions, ginger and garlic in the vegetable oil.
• Add remaining spices and fry for a few minutes.
• Add tomato pieces and salt. Fry for another 5 minutes.
• Add chicken pieces and mix well to coat them with the gravy.
• Put the lid and simmer the contents for about half an hour.
• The mixture would turn almost dry. Occasionally add a little water if required.
• Chettinad chicken is ready to serve.

• 1 Cup basmati rice, cooked
• 1 Cup fresh carrot, grated
• 1 Onion
• 2 Green chilies
• 1/2 Cup boiled peas
• 1 tbsp Urad daal
• 1 tbsp Cashew nuts
• 1 tsp Mustard seeds
• Salt to taste
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 4 tsp Lemon juice
• Coriander leaves, for garnish
• Oil, for cooking

How to make Carrot Rice:
• Heat one tbsp oil in a shallow pan and add mustard seeds.
• When they splutter, add urad daal and cashew nuts.
• When the cashew nuts are brown, add chopped onion and green chilies.
• Fry till the onions are golden.
• Add turmeric, salt and red chili powder. Fry for a minute.
• Mix in the grated carrots and sprinkle little water.
• Keep the pan covered, on a low flame, till the carrots are done.
• Add boiled peas.
• Mix in the rice.
• Add lemon juice.
• Garnish with finely cut coriander leaves.
• Carrot Rice is ready.

• 2 Cups cabbage, shredded
• 1/2 tsp Urad dal
• 1 tsp Mustard seeds
• 2 Dry red chillies, broken
• 1 Green chilli, slit
• 8 to 10 Curry leaves
• 1/4 Cup fresh coconut, grated
• A pinch turmeric powder
• 2 tsp Oil
• Salt to taste

How to make Cabbage Poriyal:
• Take a frying pan and heat oil.
• Add mustard seeds and urad dal. Let the seeds crackle.
• Add green chilli, dry red chillies, curry leaves and turmeric powder.
• Stir the mixture for few seconds.
• Add cabbage, salt and 1/4 cup of water.
• Cook over medium heat until the cabbage is tender.
• Mix grated coconut with it and serve hot.

• 1 Cup whole milk
• 1 tbsp Cream of tartar or lemon juice

How to make Buttermilk:
• Add cream of tartar or lemon juice to the milk
• Stir and allow it to stand at room temperature for about 15 minutes.
• When milk starts to curdle, stir well.
• Buttermilk is ready to serve

• 4 Raw bananas
• 1 Cup soaked chana dal
• Chopped onions
• Coriander
• 2 Spoons of rice flour
• 3-4 Green chilies
• Salt to taste
• Ginger
• Oil

How to make Banana Vada:
• Peel off the raw bananas and cook in a pressure cooker.
• Mash them and leave aside.
• Mince the soaked chana dal, green chilies and ginger into fine paste without using water.
• Add banana paste, chopped onions, rice flour, salt and coriander.
• Mix properly and give it the shape of cutlets.
• Deep fry till golden brown.
• Banana Vada is ready.
• Serve with tomato ketchup