Ingredients :

• Raw Rice (Pacharisi)-1 cup
• Urad dhal-2 Table Spoon
• Salt-As required
• Oil-2 cups

Method :

• Soak rice and dhal together for 3hrs.
• Grind them finely in grinder/mixi with less water.
• Add salt to the dough the consistency of the dough should be like dosa dough.
• Heat oil in tawa now with small karandi pour the dough into the oil
• when the paniyaram starts coming up pour oilonit from the tawa it will come like poori.
• Now turn to the next side leave it for few seconds and take it from oil and place it in kitchen tissue
• Tomato chutney best side dish for vellaipaniyaram

Ingredients :

• Mango-12 kg
• Chilli powder-8 cups
• Ground mustard-4 cups
• salt-2 kg
• Fenugreek heated and powdered-1/2 cup
• Asafoetida sauted in gingelly oil and powdered-4 dsp
• Gingelly oil (boiled and cooled)-16 cups
• Sodium benzoate-1/4 tsp

Method :

• Clean the mangoes and cut each into 8 pieces without the removing the skin.
• Keep it in sunlight for one day. Mix all the ingredients except sodium benzoate.
• Keep for sometime and take 1/2 cup gravy oozing from the mixed ingredients.
• Add sodium benzoate in it and mix with the pickle.
• Store the pickle in mud vessels.
  Note : The oil should be seen on top. This pickle can be stored for a year.

Ingredients :

• Garlic flakes -1/4 kg
• Red chilli powder – 1 1/2 tbs
• Turmeric powder – a pinch
• Fenugreek – 2 pinch
• Cumin – 2 pinch
• Gingelly oil – 2tbs
• Fenugreek – a pinch
• Warm water – 1/2 cup
• Vinegar – 1/2 cup (it should be boiled and cooled)
• Sugar – 1/2 tsp
• Mustard – 1 tsp (Heat the mustard and remove its covering)
• Salt – to taste

Method :

• Steam the garlic till soft and wipe out the water.
• Heat a pan and pour 1tbs gingelly oil. Sauté the garlic in it.
• Do not allow garlic to break and change colour. Take it out from the oil and keep aside.
• Soak the 2nd ingredients in 1/4 cup of vinegar and grind well.
• Season 1/4 tsp mustard in 2tbs oil. Add fenugreek and sauté well.
• Lower the flame and add the ground ingredients. Sauté well by stirring continuously.
• Pour boiled and cooled water into it. When it boils, add the other ingredients and the garlic.
• Remove from fire and when cool, store in a bottle.

Ingredients:

• Button Mushroom – 8 oz (225 Grams)
• Mustard seeds and Urad dal – 1 teaspoon
• Red chili – 2
• Curry leaves – few
• Garlic – 5 to 6 pieces
• Onion – 1/2
• Turmeric powder – a pinch
• Chili powder – 1/2 spoon(Depends on how spicy you want)
• Coriander powder – 1 spoon
• Chicken or mutton masala powder – 1/2 to 1 spoon
• Salt and oil – as required

Method:

• Cut each Mushroom into 4 pieces.Thinly slice the Onion length-wise. Crush the garlic clove using a knife. Keep all this aside.
• Heat 3 to 4 teaspoons of oil in a pan. Add Mustard seeds and Urad dal. Once it splutters add curry leaves and Red chilies. Fry this for a second. Then add crushed Garlic and fry till it turns into light brown color.
• Add thinly sliced Onion and fry till it turns into brown color. No compromise on this. Fry well.
• Then add cut Mushroom and fry well for 4 to 5 minutes. Add oil if required.
• Cover the pan with a lid. Keep it in low flame for 2 to 3mins.
• Sauté it for a minute. Then add Turmeric powder, Chili powder, Coriander powder, Chicken or Mutton masala powder and Salt. Fry till the smell of masala goes. Add oil if necessary.
• Once the smell of masalas goes, add a cup of water and cover the pan with a lid.
• Keep the stove in medium flame and cook for 3 to 4 mins or until the mushrooms are cooked. The oil oozes out of the curry and it will be thick. You can prepare it as either gravy or dry.

Ingredients:

• Chana dal (Kadalai paruppu)- 1 cup
• Onion- 1
• Small onion- 7 to 10
• Green chili- 2
• Curry leaves- few
• Cloves- 2
• Cinnamon- 1 small piece
• Cumin seeds- 1/2 tsp
• Fennel seeds- 1/2 tsp
• Salt- to taste
• Oil- to fry

Method:

• Soak Chana dal for 2 hours. Cut Onion, Small onion and Green chili. Keep all this aside.
• Grind Chana dal, Cloves, Cinnamon, Cumin seeds, Fennel seeds and Salt without adding any water.
• Mix Onion, Small onion,Green chili and Curry leaves with ground items.
• Take a small amount of mix, flatten it lightly and shape them into round.
• Drop it carefully into hot oil, turning once in a while, deep fry till golden brown