TAMIL NEW YEAR SPECIAL MENU - தமிழ் புத்தாண்டு அறுசுவை விருந்து

அனைவருக்கும் இந்த இனிய புத்தாண்டு ஒரு இனிய

சிறந்த துவக்கமாக இருக்கட்டும்.

இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துகள்

MENU:

Rice papad

Mango pickle

Bitter gourd fryum

Moor Milagai fryum 

Matta rice

Homemade Ghee

Sambhar 

Paruppu (dal tadka)

Broadbeans poriyal 

Potato varuval

Vazhaipoo vada

Veppam poo rasam

Semiya payasam

Homemade curd

HOME GARDEN PRODUCT USED IN THE MENU:

Red chilli

Coriander leaves

Bitter gourd fryum

Broadbeans

Special menu can be prepare with in 2 hrs without difficulties by following the below procedure.

PREPARATIONS: 

• To make special and variety of lunch menu without any difficulties , the preparation is very important. 
• Cleaning of house and pooja items should be completed a day before. 
• The breakfast menu should be simple like idli. I made idli with simple coriander coconut chutney.
• After finishing breakfast, relax for sometimes. (Since we need energy for cooking).
• Soak split channa dal for vada, soak toor dal for simple Paruppu, sambhar and veppam poo rasam.
• Soak matta rice for around half hour for easy cooking. 
• Soak tamarind in hot water for sambhar and rasam. 
• Soak small onion in water for easy peeling which need for sambhar.

COOKING PREPARATIONS:

• Pressure cook soaked toor dal 1:2 ( dal: water) by placing vessel inside the pressure cooker and cook potatoes along with dal by placing plate over the dal vessel.
• Meanwhile chop broadbeans for poriyal.
• Peel small onion and chop into medium size which needed for Paruppu and sambhar.
• Chop big onions , which needed for broad beans poriyal, potato varuval and vada.
• Chop tomatoes for sambhar and rasam.
• Slice carrot and cut beans(medium size) for Sambhar.
• Clean and finely chop vazhaipoo and soak in buttermilk.

COOKING PROCEDURE:

SAMBHAR:

      In a vessel, add coconut oil and add tadka items (red chilli, mustard seeds ,urad dal, hing and curry leaves). Then add small onion,green chili,tomato . Saute until tomato mash. Then add in the chopped veggies (beans carrot). Then add sambhar powder salt and water and allow the veggies to cook. Then add in the smashed cooked toor dal and tamarind extract and allow to boil for 5- 10 minutes . Then add coriander leaves, hing and switch off the flame. Flavorful sambhar is ready.

BROADBEANS PORIYAL:

     In a pan,add in the oil and tadka items (red chilli, mustard seeds ,urad dal, hing and curry leaves).Then add in chopped onion, salt,saute for a minute.Add the chopped avarrakai, saute and add little water and cook with lid on . Once the veggie cook , add the grated coconut and switch off the flame. Superb poriyal is ready. (Poriyal can be done while making sambhar)

                               

VEPPAM POO (NEEM FLOWER) RASAM: (கசப்பு) 

   In a vessel, add in coconut oil and tadka items (red chilli, mustard seeds ,urad dal, hing and curry leaves). The add coarse ground mixture ( garlic with skin, mustard,pepper, green chili, curry leaves, cumin).Then add tomato saute until it smash. Then add the tamarind extract  ,cooked toor dal water , rasam powder and coriander leaves. Allow the rasam to cook in medium low flame with lid on untill the foam formation. Meanwhile roast dried veppam poo in ghee and pour over the frothy rasam and switch off the flame. Flavorful veppam poo rasam is ready.

MATTA RICE:

Cook soaked matta rice with 1:3 ratio (rice: water) in electric cooker.

POTATO VARUVAL:(காரம்)

  

    In wide pan ( iron pan), add in coconut oil and tadka items (red chilli, mustard seeds ,urad dal, hing and curry leaves). Then add in  turmeric powder, chili powder, sambhar powder and saute the masalas in oil. Then add in the chopped onion, salt and saute for a minute. Now it's time to add the roughly chopped peeled cooked potatoes and toss until the masalas coat well with potatoes. Finally roast the potato in high flame for 2 minutes and switch off the flame. Tasty potato roast is ready.( Potato roast can be done while making rasam)

                                     

PARUPPU: 

 It's simple recipe , goes well with ghee and rice. Smashed the cooked toor dal and keep aside .Heat tbsp of oil or ghee, add in the tadka items (red chilli, mustard seeds ,urad dal, hing and curry leaves).Then finely chopped small onion and saute with salt . Add the tadka mixture at the top of the dal and mix well. Simple Paruppu is really. ( It can be done while making rasam).

                                    

SEMIYA PAYASAM: (இனிப்பு) 

 

   In a vessel, roast Semiya with ghee, and keep aside. Then add full fat milk and allow to boil, then add in the roasted Semiya and allow to cook in medium flame with occasional mixing. Once the Semiya cooked, add in sugar (unbleached). Allow to boil for 2 minutes. Roast the broken cashew and raisin in tbsp of ghee and until golden brown. Add to the top of the payasam and sprinkle freshly crushed cardamom and switch off the flame. Yummy Payasam is ready.

VAZHAIPOO VADA : (துவர்ப்பு)

 

   Grind garlic , red chilli or green chili, cumin seed, funnel seeds and soaked split channa dal into a coarse batter. Then add in salt, chopped onion,  coriander leaves, curry leaves, ginger, vazhaipoo, hing and mix well. Fry the vada in hot oil ( wood pressed ground nut oil) in medium flame. Crispy vazhaipoo vada is ready. (It can be done while making payasam).

                              

RICE PAPAD & VATHAL: (உவர்ப்பு)

 In medium hot oil, add rice papad, bitter gourd fryum, moor vathal until golden brown. ( It can be fry before frying vada).

CURD:(புளிப்பு )

 

 Freshly fermented homemade curd.

MANGO PICKLE :(புளிப்பு )

 TASTY MENU IS READY TO SERVE IN BANANA LEAF