Manathakkali Vathal Pathiya Kuzhambu

Pathiya Samayal Contest entry by Rajeshwari Ganesh

Ingredients

Gingelly oil - 2 tablespoon
Tamarind - 1 gooseberry size
Mustard seeds - 1 teaspoon
Urdal - 1 teaspoon
Red Chilli - 2
Thur dal - 1 teaspoon
Manathakkali vathal - 1 teaspoon
Salt - To Taste
Ghee - 1 teaspoon
Curry leaves - few

Method:
Heat the tamarind in flame and soak in water and extract the tamarind juice and keep it aside
Heat ghee in a pan and fry the manathakkali vathal till it turns crisp. Take it in a plate and keep it aside
Heat oil in pan, add mustard seeds, when the mustard seeds starts to sputter, add urdal, broken red chilli, thur dal and fry till the dals turns golden brown color
To this add tamarind extract and salt and allow the vathakuzhambu to boil
When the raw smell of tamarind goes off, add the fried manathakkali vathal and curry leaves and remove from flame
Serve vathakuzhambu with hot rice and sutta appalam

Aingaya Podi by Rajeshwari Ganesh

Pathiya Samayal Contest Entry by Rajeshwari Ganesh

Ingredients :
Dhaniya (coriander seeds) - 2 tablespoon
Neem Flower - 2 teaspoon
Sundaikkai vathal - 2 teaspoon
Pepper - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Salt - To taste

Method :
Heat a heavy bottomed pan, and add all ingredients and dry fry the ingredients
Grind all the ingredients in a mixer to a nice powder
Serve the angaya podi with hot rice and ghee. This powder is good for stomach.

Rasam Using Kalathu Podi

Pathiya Samayal contest entry by Rajeshwari Ganesh

Ingredients

Tamarind - 1 gooseberry size
Kalathu powder - 2 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Ghee - 1 teaspoon

Method:
Heat tamarind in flame and soak in water and extract the juice in a vessel.
Along with the tamarind juice add the kalathu powder, salt and allow the rasam to boil
Heat ghee in a pan and when the ghee is hot, add mustard seeds and cumin seeds and allow it to sputter and then add this seasoned ingredient to the boiling rasam and remove the rasam from flame.
Serve the rasam with hot rice.

Veppam Poo Rasam by Usha Kumar

Pathiya Samayal Contest entry by Usha Kumar

Ingredients: 

veppamboo – 1/4 cup

Dal Stock – 2 cups (Pressure cook dal with lots of water and take the stock) 

Tomatoes – 4 

Tamarind – 1/2 tsp or to taste 

Rasam Powder – 1 tsp (or to taste) 

Turmeric – a pinch 

Salt 

Oil – 2 tbsp, approx. 

Coriander and Curry Leaves 

Mustard 

Asafoetida 

Method: 

Take 2 tbsp oil in a pan, when its hot, put the vepampoo in it and fry for a few minutes. (Care should be taken not to burn them. The entire vepampoo should be covered in oil, Fry until they turn a dark brown and when it starts smoking, take off heat and keep aside.) Boil together chopped tomatoes, tamarind, turmeric and salt. Add rasam powder and let boil for a few more minutes. Finally, add the fried vepampoo and curry and coriander leaves and keep for about 5 minutes on low flame. Temper with mustard and asafoetida. serve with roasted pappad,

Baingan Bartha by Usha Kumar

Brinjal Contest Entry Recipe by Usha Kumar

Ingredients:
1 medium Baigan (big kathrikai)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste

Chopped green coriander leaves for garnishing

Preparation of baigan ka bharta :
Brush baigan (kathrikai) with oil (refined oil or till oil) and roast it on a gas burner over medium heat.
Frequently turn the kathrikai upside down, until fully roasted.
Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
Mash the flesh.
Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Add green peas and mashed baigan /kathrikai. Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.Garnish the baigan bharta with green coriander leaves and serve hot.

Note:Green peas is yr choice..if you want you can add..otherwise leave it. A delicious side dish for chappathis, pulkas, tandoori items..even it goes wid plain rice..

Brinjal Chutney by Sumangalee Dhandapani

Brinjal contest entry posted by Sumangalee Dhandapani

Ingredients

Brinjal 2 medium sized
Scraped coconut 1/2 a cup
Green chillies 4 or 5 (can add more if you want)
Garlic cloves 3
Tamarind half a lemon size
Corriander leaves
Salt for taste

For seasoning
1 teaspoon oil 
1/2 a teaspoon mustard seeds
1/2 a teaspoon urad dhal

Method
Apply oil on the brinjals and grill it or hold it on flame or fire to cook
Leave the brinjals to cool. When they become cool, remove the burnt skin and take the pulp
Grind the coconut, green chillies, garlic cloves, tamarind, corriander leaves and salt into a smooth paste
Add the brinjal pulp and run the mixer once
Season it and serve it with iddly or dosas

Baingan Partha by Vijaya Venkatesh

Brinjal Dishes contest entry by Vijaya Venkatesh

Ingredients:
Big Brinjal - 1
Green chillies - 6 to 8 ( chopped finely)
Coriander leaves - 1/4 bunch (chopped finely)
Dhaniya powder - 1 tea spoon
Haldi - 1 tea spoon
salt to taste
Wheat flour - 3 cups

Method:

Thoroughly roast the baingan , remove the skin and mash it well. Add all the ingredients with wheat flour along with baingan mash and make a soft dough , roll them and make paraths . You can add garlic paste to the flour also, if u like . Serve them with raitha .

Kathirikkai Gothsu by Bhooma Sudhakar

Brinjal Contest entry by Bhooma Sudhagar

Ingredients:

Brinjal – 5-6 pcs (medium size-finely diced)
Onion – 2
Tomato – 1
Tamarind extract - one cup (take a lemon size tamarind extract)
thuvar Dhal – cooked and smashed
Turmeric powder and salt as required.

Roast and coarse grind:-
Coriander seeds – 3 tsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Red chillies – 4 (round chillies)

For seasoning:-

Musturd seeds - ½ tsp
Curry leaves – 1 string.

How to make :-
Heat the kadai, pour 2 spoons of oil and add mustard seeds and curry leaves.
When the mustard splutters, add onions and allow to saute till soft. Now add the tomatoes and mix well.
Tap in a pinch of turmeric and cook till the tomato-onion mixture is mushy.
Now add the diced brinjals and mix well. Then add the tamarind extract.
Allow around 5-8mints for the brinjals also to cook in to the mixture and get soft.
When its a little thick add the smashed thuvar dhal, add salt and pour some more water depending on what you want the final consistency to be.
Lastly add the grinded powder and mix well. keep it just for a mintute .
Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
Garnish with chopped coriander leaves and serve hot with Venn Pongal.
I just added smash thuvar dhal to subside the sour taste of tamarind water and enhance the flavour..so it is optional..

Party Menu - 1 by Bhooma Sudhakar

Welcome Drink:

Masala Buttermilk, Watermelon Juice, Orange Juice

Starters:

Hara Bhara Kabab, Crispy Baby Corn, Green Salad, Thayir Vadai, Masala Pappad.

Soup:

Tom Yum Soup, Curry Leaves Soup

Main Dish

Mini Idlys/Dosas, Poori (For Kids), Plain Naan, Butter Naan, Onion/Garlic Kulcha, Bisibelabath, Veg/Peas Pulav, Curd Rice. 

Side Dish

Sambar/Chutney (Coconut, Coriander/Tomato), Vegetable Manchurian, Channa Masala, Dal Makhani, Onion/Cucumber Raitas, Roated pappad. 

Desserts:

Pineapple Kesari, Fruit Salad/ Gulab Jamum with Vannila Ice cream, Rasamalai

Brinjal Rasavangi by Sowpernica

Brinjal Contest entry by Sowpernica's Kitchen

Ingredients:

Brinjal – ½ kg (finely cut)
Jaggery – a small bit
Oil – 1 ½ teaspoon
Mustard seeds – 1 teaspoon
Salt – 1 ½ teaspoon
Tamarind – a small piece
Hing - ¼ teaspoon
Turmeric powder - ½ teaspoon
Roast & Grind:
Coriander seeds – 3 teaspoons
Channa dal – 3 teaspoons
Red chillies – 2
Curry leaves – 6
Coconut – ½ cup (grated)

Method:
Heat a teaspoon of oil in a kadai.
Add mustard seeds & allow spluttering.
Add cut brinjal pieces, salt, turmeric powder, hing & jaggery.
Soak tamarind in little water & prepare tamarind water. (approx ½ tumbler)
Sprinkle this water & keep closed.
Repeat step 5 until till the pieces look cooked.
Roast ingredients mentioned with ½ teaspoon of oil & grind to smooth paste.
Add the ground paste & mix well.
Allow boiling for 5 more minutes.
Garnish with curry leaves & serve hot with rice.

Aloo Baingan by Malliga Shivaram

INGREDIENTS:

Potato-----1/4 kg

Small round brinjals ¼ kg

Oil for frying

garam masala pow—1/2tsp

finely cut onions ¾ cup or3 onions cut

fresh cream—1 tbsp

salt, finely cut coriander leaves

thick tamarind extract—2 tbsp

chopped tomato—1/4 cup or two tomatoes,

DRY ROAST AND POWDER

Dhania---1 tbsp

Poppy seeds—1tbsp

White sesame seeds or til seeds---1bsp

Roasted peanuts—1 tbsp

last

And 2 onions grind coarsely last

METHOD:

1]slice brinjal lenghtwise.

1. ]Cook potato peel and cut lengthwise.

2. Deep fry both in oil separately and keep aside.

3. Heat add onions and fry golden

4. Add chopped tomatoes and stir for a few mins

5. Add ground paste and fry till oil separates

6. Add garam masala, salt,chilli powder and tamarind.

7. Add potatoes and brinjal cook covered for few minutes---till a nice aroma comes remove, garnish with coriander and fresh cream on top[optional]

Stuffed Brinjal Fry by Sowpernica

Ingredients:

Kathirikkai [small sized] – ¼ kg

Besan – 5 teaspoons

Special masala powder – 5 teaspoons

Salt – 1 ½ teaspoon

Hing – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Oil – 5 teaspoons

Method:

1. Wash brinjals & let them dry completely.
2. Slit them without cutting fully
3. Mix besan, special masala powder, salt, hing & turmeric powder.
4. Add a tablespoon of water & make a paste of the powder mixture.
5. Stuff the masala into the slits
6. Heat oil in a shallow non-stick pan.
7. Arrange the stuffed pieces.
8. Keep closed till golden brown.
9. Turn sides & fry till golden brown.

Samba Rawa Vegetable Upma

Ingredients:

Roasted Samba rawa - 1 cup 

Mixed vegetables - 

Potato,beans,carrots and peas. 

ginger- few cut finely 

green chillis-2(small) 

red chillies-2 

Onions- 1 big 

Tomatoes-2 medium 

curry leaves-few sprigs 

coriander -for grarnishing 

salt- as req. 

water-2 to 2 1/2 cups 

For seasoning- mustard, urad dal and chana dal( kadala parupu) 

Method: 

In a pan add little oil and when slightly hot, add mustard,then urad dhal, chana dhal and chilies (to suit to your taste) add ginger and curry leaves. Then add onions and saute . when onions turn translusent add tomatoes. Then add 2 cups of water and salt . when water begins to boil. add steamed vegetables( can be done in microwave or cook first keep aside) add turmeric.and mix well. simmer for a few minutes till the water gets fully absorbed . add a teaspoon ghee and mix well. 

Add coriander for garnishing. This is a very nutritious receipe and suits well for the diabetics.

Party Menu - 1 by Rameshwari Bansood

Party Menu 

Welcome Drink :- Jal Jeera and Fruit Punch 

Starter :- Corn Munch and Grilled masala panner tikka with tamarind Chutney

Soup :- Tomato Soup with croutons and Mix Veg. Healthy soup

Main Course:- Russian Salad, Tomato, Beat root, Carrot, Onion and Lemon (finely chopped) and Cut Coriander leaves, Mix pickle, Roasted papad, Sprouted green gram, Sprouted whole mung dal, Salt & purify water must

Kofta Curry, Rajwadi Gobi-Aloo ki sabji, Mix Veg Tava Fry Sabji and Special Dal Tadka, 

Roti- Puri and Nan with butter 

Rice- Jeera Rice

Chinese noodle with Manchurian (special for kids) and Pani Puri

Masala Dosa with Coconut Chutney

Dessert- Rasmalai & RajBhog, Vanilla Ice Cream with Chocolate, Mango & Strawberry Crush (special for kids) and Masala Pan.

Chappathi Cheese Gujiya

Ingredient 

For Stuffing - 

250 gm boiled potato, 

2 medium size onions, 

100 gm green peas, 

150 gm Amul Cheese, 

1 tea spoon garlic paste, 

1 tea spoon ginger paste, 

1 tea spoon Jeera, 

1 tea spoon mustard, 

½ tea spoon red chili powder, 

½ tea spoon turmeric powder, 

1 ½ tea spoon chat masala, 

3 table spoon refined ground nut oil, 

2/3 green chili, 

50 gm green coriander leaves, 

1 ½ tea spoon or as per taste salt

For frying - 250 gm refined ground nut oil 

For dough - 

100 gm rava, 

100 gm maida, 

2 tea spoon amul butter, 

salt as per taste, 

water so as make dough

Method

Peel of the boiled potato skin and then cut it into fine pieces neither thick nor thin medium size.

Finely chopped onions.

Take a frying pan on moderate flames and 3 table spoon of refined oil.

Heat oil then add mustard, jeera then add onion, cut green chili till golden brown.

Add ginger – garlic paste, red chilies powder, turmeric powder.

Then add boiled potato and salt stir this well make subji.

Remove the subji from gas and keep aside and then add chat masala, finely chopped coriander leaves and finely chopped amul cheese.

Take a small lump of dough and make a small less than saucers shape or puri shape roti of this.

In this Puri stuff the above mention potato sabji and give shape of gujia.

Take a deep frying pan on moderate flame add refined ground nut oil and fry all chatpati cheese gujia until light golden brown. 

Serve hot gujia with tomato sauce or chutney. This yummy dish definitely like by all age groups. 

Wheat Rawa Pulav by Sripriya Ayyangar

Wheat based contest entry by Sripriya Ayyangar.

Ingredients:

Oil - 3 tbsp

Ghee - 3 tbsp

Mustard - 2 tsp

Jeera - 2 tsp

Red Chilly - 2 nos

Cloves - 2 nos

Cinnamon - 1' piece

Cardamom - 2 nos

Bay leaf - 1 no.

Wheat Rawa - 2 small cups

Water - 5 small cups

Vegetables:

Potato - 2 nos

Carrot - 2 nos

Beans - 5 to 8 nos

Cabbage - 100 gms

Capsicum - 1 No

Green Peas - 150 gms

Tomato - 2 nos

Curry Leaves - 2 Sprigs

Coriander leaves - 1 handful

Mint leaves - 1 hand ful

Lemon Juice - 2 tsp

Green Chilly - 3 nos

Ginger Garlic Paste - 2 tbsp

Grated Coconut - 2 tbsp

Method:

Cut all the vegetables to desired shape and size. Wash the greens well and cut them seperately and keep them ready for dressing. Take little ghee (1 tbsp) in a pan. Roast the rawa well till golden brown colour. By doing this we can separate the lump formation. Spread it in a plate.  

Now heat oil and ghee in a pan. Add all dry masalas to it. Fry them till they become golden brown colour. Now add all the vegetables and ginger garlic paste to them. Saute them for 5 to 10 mins till all the dry masalas and veggies are mixed well Now add 1 tsp of turmeric and salt as per your need to it. Mix them well and pour water to this rawa and vegetable mix. Add lemon juice and mint leaves to it. After it starts boiling close the pan and steam them till rawa and vegetables are cooked well. Garnish them with freshly cut coriander and little of coconut shreads. Serve hot. 

Wheat Rawa Puliyogare by Suresh Balaraman

Ingrdients:

Wheat Rava- 1cup

Ghee 4 tablespoon

salt to taste

cashew 5 nos roasted in ghee

puliyogaray mix

Method: 

Dry roast wheat rava flour.add salt to taste with 1 1/2 cup of water and cook in medium heat.stir well.add puliyogaray mix as needed (mtr ready made paste) mix well.add cahew raosted before with coriander garnish. takes 25 minutes for preparation.

Party Menu 1 by Laxmi

Welcome drink: Bhangra pepsi,

 Apple cinnamon juice,

Pineapple pinacolada (mocktail)

 

Soups: cream of potato soup

Murungakkai soup

 

Starters: vegetable shawarma

Pani poori

Corn cheese balls

Masal vadai

 

Salads:  chick peas salad

Macaroni salad

 

Separate counters for Kids: Chocolate fountain

Cotton Candy

Pop Corn – salted and sweet

 

 

Main course:  Chilli garlic rice (Chinese)

Spinach Lasagna

Vegetable augratin

Pasta with Arrabiata sauce

Plain phulkas, onion kulchas

Bisi bela bath

Rawa Idly

Idiyappam

Curd rice

 

Main course side dishes

Baby corn Manchurian for chilli garlic rice

Vegetable Jalfraize, Kadai Paneer and Dum Aloo  for phulkas

Potato chips for bisibela bath

Coconut chutney for rawa idli

Vada curry for idiyappam

Cut mango Pickles and vetha kuzhambu for curd rice

 

Deserts: carrot halwa and Baskin and Robbins icecream (black currant and butterscotch flavours)

Cut fruits

Chocolate mousse

Paalaadai pradaman

Ras malai

 

Last but not the least separate counter for Pan beeda (different varieties)

As the contest rules do not demand own recipes, I am not giving them for each and every thing…

 

I wanted to see to it that the menu should have atleast a few items to each category of people in the party…bcoz in many families I have seen that elder people( like my mom) who are reluctant to even taste anything other than their own cuisine, they infact deem anything other than that equal to non-veg…

 

I may probably name it as KADAMBA MENU…bcoz it is a combo of many cuisines – right from our south Indian chettinadu, north Indian, continental and Chinese

 

Maybe I can explain one or two which might be unheard of…like Bhangra Pepsi…

 

And then regarding Shawarma, you must all have heard that it is quintessentially Arabic and hence non-vegetarian…but recently I found at one of the Chennai restaurants (called Veg Nation) that they serve the vegetarian version of it for the first time…I went and tasted it, it was awesome…no wonder youngsters go ga-ga over shawarmas…so I included it in my starters’ list.

 

All the other items in my menu are famous ones and hence no need for briefing, I guess

Party Menu 2 by Rohini Ranganathan

Welcome Drink :

Pineapple Melody , Strawberry Vanila Float, Banana Chocolate Smoothie

Starters:

Mattar(mini) kachori, Mysore Bondas, Paneer Pakoda

[All this can be served with dates or green chutney]

 

Soup:

Almond-and-Broccolli soup, Veg-noodle-soup

 

Main Dishes

For kids:Mini Pizza, Desi Pasta, Chole-Bature

 

For Adults:Phulka,  Brown Rice Peas Pulav, Ghee Rice,  Veg Makhanwala, Grilled Gobi65,Kadi Pakoda , Salad, Roasted pepper papad,  Holi-Curd Rice, Avakkai.

Dessert

Kesar Rasmalai, Badam-Pista Phirni ,Shahi Tukda, Vanilla Eggless Cake

Party Menu - 2 by Shripriya

Welcome Drinks::

 Mango  Lassi 

 Lemonade 

 Coffee & Tea 

 Soups::

 Hot and Sour Soup 

 Brocoli Cheddar 

Starters ::

 Fried Idli - Tomato Sauce 

Tortilla Chips - Salsa 

Jalapeno and Cheese Samosa - Tomato sauce 

Main Course ::

 Pidi kozhukattai - Side dish molaga podi and coconut chutney. 

Mini Oothappam  with different toppings like carrot, onion, molagapodi etc., Side dish coconut chutney and onion chutney.

 Mango Rice 

Avial 

Semia pulav 

Pudina-Coriander leaves raitha 

Thayir aval 

Pickles and Vadam

Kids Special:: 

Vegetable hakka noodles 

 Poori - Potato 

 Bread Pakoda Sandwich 

 Desserts:: 

 Kasi Halwa 

Jeera Boli 

Carrot Kheer 

Fruit Salad with icecream