TOMATO ONION CHUTNEY

Required:
Tomato-2
Small onion-15
Green chilly-3
Oil-2 tsp
Salt-for taste

Preparation:
Heat oil in a fry pan and saute whole green chilly, whole shallots and whole tomato. After the green chillies become pale and onion become translucent, remove them and saute tomato for another few minutes until the skin starts to peel. Allow to cool and grind with salt. Tastes good with idly, dosa varieties.
Tastes yummy with ghee roast.

JACKFRUIT KUZHIPANIARAM

Required:
Jackfruit-20 pieces
Raw rice-200 gms
Cardamom-2
Jaggery-150 gms
Ghee-4 tsp

Preparation:
Soak rice for 1 hour. Grind the rice with jackfruit and cardamom without water. Boil the jaggery with 150 ml water and make jaggery syrup.(If more sweet is needeed 200 gram jaggery can be used with 200 ml of water). Filter the jaggery syrup. Add to the rice paste and mix well. Heat paniara kal (a vessel for making paniaram). Add little ghee in each pit and add 1 tbsp batter. Cook in low flame for 5 minutes on both the sides. Serve hot.

CHICK PEAS / CHANNA GRAVY

Required:
Channa-1/2 cup
Chilly powder-3/4 tsp
Coriander powder-1/2 tsp
Turmeric powder- 1/4 tsp
Coconut scrapping-1 cup
Salt-for taste
Big onion-1
Oil-for seasoning
Fennel-1/4 tsp
Clove-1
Cinnamom-1 small piece

Preparation:
Soak dry channa for 8 hours. Pressure cook soaked channa with diced onion for 5 minutes after first whistle. This is soaked and cooked channa.



Meanwhile grind coconut, chilly powder, coriander powder and turmeric powder into a fine paste.

Add the ground masala and salt to cooked channa. Allow to cook for another 5 minutes.


If necessary add a small piece of tamarind.
Now season with fennel, clove and cinnamon.


Serve with idly, dosa, chapathi, poori, aappam or so. I served with kambu mini idly.