Restaurant style channa gravy

This is the very easy version of channa masala.

U NEED

To grind

1. cooked White channa- 1 tsp

2. Medium tomato-1

3. Onion(half)

4. Green chillies-4 no.

5.Ginger-2 inch piece

6.Garam masala, chilli powder, turmeric powder, coriander p0wder- each 1 tsp

7.jeera and fennel seed-1/2 tsp each

for gravy

1.Garam flour-1 tsp

2.Curry leaves - a bunch

3.Salt to taste

4.jeera-1/2tsp

5. finely chopped coriander leaves

6.White channa-1 cup ( cooked with salt and soda)

Method of Preparation

1. In a blender , grind all the ingredients given above to a smooth paste.

2. In a large pan heat 2 tsp oil add jeera seeds, curry leaves,garam flour and saute for a minute till the raw smell goes.then add chopped onions and saute well .

3. add the grinded paste ,enough water , channa, and cook for more than 15min till the oil separates.

4.When the oil separates, continue to stir for 5 min till the gravy shrinks a lot , this step is important to get a good tasting gravy.

5. Add a cup of water again and cook for 2 min. garnish with coriander leaves

Okra fry- வெண்டைக்காய் வருவல்

U NEED

1.Okra-1/4kg

2.Medium sized Onion -1

3.Tomato-1

4.Chilli powder-1tsp

5.Coriander pwdr-1/4tsp

6.Garam Masala-1/4tsp

7.Ginger Garlic paste-1tsp

8.Salt

9.Curry leaves

10.saunf powder/whole-1/2tsp

Method of Preparation.

1.Wash and dry okra , cut them into length pieces

2.In a pan heat 2tsp oil , shallow fry the okra's and keep aside.

3.In another pan put some oil and add saunf , chopped onions, ginger garlic paste ,tomato, curry leaves and saute them well.

4. When onion and tomato are fried well ,add chilli powder, coriander powder, garam masala, salt and saute for 2min.

5. Add shallow fried okra to onion masala and cook for 2 more minute.

6.If you like them crispy, add a spoon of rice flour at the end and cook.

Kobbari Laddu-Coconut laddu

Entry for RCI-Karnataka hosted by Asha of Foodies Hope

U Need

1.Shredded coconut-3 cups

2.Milk -1cup

3.Sugar -2cups

4.Rava-1/4cup

5.Cardamom powder

6Any nuts grated -1tsp

Method of Preparation

1.Fry rava and nuts in ghee and keep aside.Boil the milk in a pan.

2.When it becames half add grated coconut and mix well.

3.When the milk gets absorbed in coconut, add rava, nuts and the sugar.

4.Stir continuously on medium flame until the mixture starts leaving the sides of the pan.

5. Remove from heat and make balls.

6.Coconut laduus are ready to serve.

Badanekaayi masala- Brinjal masala

Entry for RCI -Karanataka hosted by Asha of Foodies Hope

U Need:

1. Small Brinjal-4

2. Onions-1

3. Tomatoes-1/2

4. Dhania seeds: 1/2 tsp

5. Cumin seeds (Jeera): 1/2 tsp

6.Grated Coconut-6tsp

7.Curry leaves

8. Chana Dal: 1 tap

9. Urad Dal: 1 tap

10. Turmeric powder: 1/2 teaspoon

11. Red chilly powder: 1 tsp

12. Oil -3tsp

13. Salt to taste

Method of preparation:

1. Wash Brinjal & cut into any shape as u like, deep fry them in oil and keep aside

2.Chop onions, and tomato

3. Take a pan and heat up the oil in it then add mustard seeds, Jeera Chana Dal and Urad Dal,and Dhania seeds to it.

4 Then add onions and tomatoes.

5. Cook it till the onions starts to turn transparent.

6. Put off the heat and let the Masala cool for few minutes(1-2) and then grind it into paste

7. After making paste again put this into the pan and on the medium heat and add turmeric powder,chilli powder and salt.

8. Now add Brinjal to it and cover it and cook it till the Brinjal are cooked.

9. Add oil if needed and deep dry in low heat.

Pillayar Chathurthi

Vinayaka Chathurthi is dedicated to Lord Ganesh son of Shiva, the elephant -headed god of all good beginnings and success. This Festival is celebrated on the month of avani during chathurthi thithi following new moon day.


During this festival event clean the house and frontage with water and draw kolams with kavi. Draw kolams on pooja room and also on the small plank,place idol of lord ganesh made of clay and perform pooja.Pooja room will be decorated with thoranams,plaintain saplings ,neem leaves etc.

For pooja we may require a small flower garland made of villva leaves and arugam pullu,we can also use erukampoo garland if available. Some will worship home made ganesh idols, many will buy moulded one from shops. Small decorated umbrella's are kept behind the idol, to make lord more decorative.In some houses,special small towels (pillayar thundu) will be placed around ganesh idol.


Main offerings for the lord ganesh is kozhukattais, five varieties of kozhukattai's (coconut,Black gram,Gingelly seeds, modakam, round),raw rice idlis,vadai,payasam,and maha neivedyam 'cooked rice with ghee on the top' ,Appam,Gingelly seed balls are the usual items to be prepared.

Pooja also requries betel leaves, betel nuts, coconut,plaintain fruits,guava, country apple,navan fruit, tender cumcumber and wood apple for neivedhyam.


On the next day you have to do punar pooja with betel leaves,fruits etc as offering's then remove ganesh idol and immerse in well or river as per the family tradition.

Popular Tamil slogam to pray lord ganesh is ,

Vaakundam Nalla Manamundam, Maa MalaraalNokundam,
Meni Nudangaadu Pookondu,Thuppar Thirumeni
Thumbikaiyaan Paadham,Thappamal Saarvaar Thamakku.


Kozhukattai Recipe




U need

1.Rice flour-1 cup

2.Water-2cup

3.Sesame oil-1tsp

4.Grated coconut-1 cup

5.Powdered jaggery-1/4 cup

6. Bengal gram dhal-1cup

7.Powdered cardamon-1/2tsp

8.Salt

Method of Preparation

Making outer layer

1. Boil water in a kadai, add salt for the dough and few drops of sesame oil.

2.Add little by little rice flour to the boiling water, without forming any lumps.

3.knead finely,keep it aside and allow to cool.

Making Filling /poranam

1. cook bengal gram dhal in cooker adding enough water, do not over cook , when it is done, spread over a cloth and let it to dry.

2. In a mixer first mash cooked dhal then add cardamom, jaggery,coconut and mash for a minute.

3. Make out small balls out of this grinded stuff.

then to make kozhukattai, smear your hands with sesame oil, take a little dough, make small balls,press the balls to form a round,shape them into cup like shell and fill the shell with poranam. steam these balls in cooker for 10 minutes till the dough does not stick into Ur hands.