Tomato Dosa - தக்காளி தோசை

Ingtredients:

• Rice 1 cup
• Red chillies 3
• Tomato 1[Big]

Method:

• Soak the Rice for 2hrs.
• Grind the rice with tomato and red chillies.
• Add salt and mix well.

Note: No Need of fermentation. Batter can be used to prepare dosa.

Onion Rava Dosa - வெங்காய ரவா தோசை

Ingredients:

• Semolina [Rava]
• Flour [Maida] 1 cup
• Rice flour 1 cup
• Baking powder 1/2 tsp
• Butter milk 1 cup
• Cumin 1 tbl
• Mustard
• Green chillies 4 [chopped]
• Onion 2

Method:

• Mix Semolina,rice flour,maida and baking powder with Butter milk.
• Leave the batter for 1 or 1 1/2 hr.
• Heat oil in a pan and season with mustard and cumin.
• Wait till it splutters and then add the green chillies and fry till raw smell leaves.
• Mix the seasonings to the batter.
• The batter should not be very thick,it should be little watery.
• Pour the batter on Hot Tawa and spread the chopped onion and add ghee or oil.

Rava Dosa - ரவா தோசை

Ingredients:

• Semolina [Rava]
• Flour [Maida] 1 cup
• Rice flour 1 cup
• Baking powder 1/2 tsp
• Butter milk 1 cup
• Cumin 1 tbl
• Mustard
• Green chillies 4 [chopped]

Method:

• Mix Semolina,rice flour,maida and baking powder with Butter milk.
• Leave the batter for 1 or 1 1/2 hr.
• Heat oil in a pan and season with mustard and cumin.
• Wait till it splutters and then add the green chillies and fry till raw smell leaves.
• Mix the seasonings to the batter.
• The batter should not be very thick,it should be little watery.
• Pour the batter on hot dosa tava [ Start from the edge and finish it in middle,since we cannot spread easily like ordinary dosa] and add ghee or oil.

Yam Fry - சேப்பங்கிழங்கு வருவல்

Ingredients:

• Yam 1/2kg
• Red chilli powder 2tbl
• Turmeric 1/2 tbl
• Salt
• Coconut shreded 1/2 cup
• Cumin 1 tbl
• Green chillies 4
• Oil

Method:

• Pressure cook the yam,remove the skin and cut into small cubes.
• Mix salt,turmeric,red chilli powder well with the cooked yam.
• Deep fry the yam in oil.
• Grind the coconut,cumin and green chillies together.
• Heat the kadai with 1tbl of oil and add the ground coconut paste.
• Fry for few minutes still the moistures is absorbed.
• Add the fried yam & salt and fry for few minutes.
• Remove from the flame and garnish with fried curry leaves.

Mutton Ball Curry - மட்டன் கோலா உருண்டை குழம்பு

Ingredients For Mutton balls:

• Minced Mutton 1/2 kg
• Ginger 1 inch piece
• Garlic 8 cloves
• Green chillies 5
• Onion 1[Big]
• Salt
• Turmeric 1tsp
• Red Chilli powder 1tsp
• Egg 1
• Corn Starch 1tbl
• Oil for deep fry

Method:

• Clean the minced mutton.
• Pressure cook the mutton with salt,turmeric and red chilli powder.
• Finely chop the onion ,green chillies,Ginger and Garlic.
• Heat the kadai with 1tbl of oil and add the chopped ginger and garlic.
• Fry till raw smell leaves and add the onion and green chilles.
• Fry till the onion turns golden brown and remove from flame.
• Mix the cooked mutton to the above fried ingredients.
• Add the egg to it and mix well.
• Add the corn starch to make it tight enough to make the balls.
• Make small balls and deep fry in oil.
• Remove when it turns golden brown.

Ingredients For Curry:

• Onion 2
• Tomato 1
• Green chillies 2
• Ginger 1 inch
• Garlic 5 cloves
• Coconut shreded 3/4 cup
• Anni seeds 1 tsp
• Cumin 1 tsp
• Cinnamon 1/4 inch piece
• Cloves 2
• Cardamom 2
• Turmeric 1 tsp
• Red chilli powder 1tbl
• Salt

Seasonings:

• Mustard 1tsp
• Cumin 1tsp

Method for Curry:

• Finely chop the onion and tomato.
• Slit the green chillies in to two.
• Fry the cinnamon and cloves.
• Grind the shreded coconut with anni seeds,cumin,cinnamin,cloves,cardamom,Ginger and Garlic.
• Heat the Kadai with 2 tbl of oil and add the seasonings.
• Wait till it splutters and add the onion.
• Fry till golden brown and add the tomato.
• Add the salt,turmeric and green chillies and fry till the tomato becomes soft.
• Add the ground coconut paste and fry for a while till the raw smell leaves.
• Add 2 cup of water and red chilli powder and let the curry to boil.
• Boil till the oil gets collected on top of the curry.
• Add the meat balls and boil for another 3 mins and remove from flame.

Calamari [Squid]Gravy - கடம்பான் தொக்கு

Ingredients:

• Calamari 1kg
• Onion 2[Medium]
• Tomato 2
• Ginger 1 1/2 inch piece
• Garlic 10cloves
• Coriander powder 1tbl
• Red Chilli powder 2 tsp
• Turmeric 1 tsp
• Cinnamon 1/2 inch stick
• Cloves 3
• Pepper Powder 1/2 tsp
• Corriander Leaves [chopped] 1 tbl
• Salt
• Oil

Seasoning:

• Mutard 1 tsp
• Cumin 1/2 tsp
• Anni Seeds 1/2 tsp
• Curry leaves 3

Method:

• Clean the calamari and cut into small even pieces.
• Finely chop the onion and tomato
• Fry the cinnamon and cloves and grind
• Make a fine paste of ginger and garlic.
• Heat the kadai with 1tbl of oil and add the seasonings.
• Add the Ginger Garlic paste and fry till the raw smell leaves.
• Add the chopped onion and fry till golden brown.
• Add the corriander powder and then add the chopped tomato.
• Fry till tomato becomes soft.
• Add the salt,turmeric and the powdered cinnamon & clove and pepper powder.
• Fry for a while and sprinkle some water.
• Add the calamari and fry for 3 mins and remove from flame, because overcooking or under cooking makes it into rubber.
• Garnish with chopped corriander leaves.

Note:
Squid must be cooked either a very short time or a very long time. Anything in between turns it into rubber. Two minutes over high heat is plenty. Beyond that will require at least 30 minutes to an hour to retenderize it.

Puttu - புட்டு

Ingredients:

• Raw Rice 250gm
• Grated coconut 1 cup
• Salt
• Water

Method:

• Soak the raw rice for 3 hrs.
• Drain the water and let it dry on a plate or cloth.
• Grind the raw rice into fine powder.
• Take the rice powder in a mixing bowl and add salt.
• Mix well and sprinkle some hot water.
• Mix the water and flour very carefully.Do not pour the water,just sprinkle till the entire flour becomes wet.
• Take a 2tbl of grated coconut and put in puttu maker and on top of it add the riceflour and again some grated coconut on top of rice flour.
• Close the lid of teh Puttu maker and steam cook for 5-6mins.

Serve hot with Jaggery and Banana or with kadala.

For kadala recipe Black Chick Peas Gravy - கருப்பு கொண்டக்கடலை க்ரேவி

Chettinadu Chicken Fry - செட்டினாடு சிக்கன் வருவல்

Ingredients:

• Chicken 300 gm
• Onion 2
• Tomato 1 [optional]
• Ginger Garlic paste 1 1/2 tsp
• Turmeric 1 tsp
• Salt
• Red chilli powder 2 tsp
• Green chilli 3

For Chettinadu Masala:

• Corriander Seeds 2tbl
• Whole Red chilli 15
• Aniseed 1 tsp
• Cinnamon 5 inch
• Cloves 4
• Cardamom 4
• Cumin Seeds 1 tsp
• Whole Pepper 1 tsp
• Fenugreek 1/2 tsp
• Seaweeds (Kadal Paasi) - 2 tsp
• Mace 2

Method:

Masala Powder:

• Heat a heavy skillet on a medium flame and gently roast all the grind together ingredients,till they turn a few shades darker.
• Stir occationally.Do not speed up the process by turning up the heat as the spices will burn on outside and remains raw on inside.
• When the spices are roasted turn off the flame and let it cool.
• Grind them to a fine powder.
• Store it in a air-tight container.Can be used for 3-4 months.

Chicken Fry:

• Clean the chicken and cut into small even pieces.
• Finely chop the onion,tomato,green chillies.
• Heat the Kadai with 2 tbl of oil and add the seasonings.
• Wait till it splutters and then add the chopped onion and fry till golden brown.
• Add the ginger garlic paste and fry till raw smell leaves and then add the green chillies.
• Add the chopped tomato[optional], salt,turmeric and fry till the tomato becomes soft.
• Add 2tsp of Chettinadu masal powder and fry for a while.
• Add the cut chicken pieces and fry till the color of the chicken changes.
• Add 1/4 of cup water and cook by covering the kadai.
• Stir occationally.Once the chicken is well cooked remove the kadai lid.
• Stir - fry till the chicken gets roasted.[If needed add another tbl of oil]
• Garnish with choped corrinader leaves or Fried cashewnuts.

Chilli Egg fry - சில்லி முட்டை வருவல்

Ingredients:

• Egg 4
• Red chilli powder 1 tsp
• Pepper powder 2 tsp
• Green chillies 3
• Salt
• Oil

Method:

• Beat the egg with 1tsp of pepper and salt.
• Pour the beaten egg on hot pan and scramble.
• Remove the scrambled egg and keep aside.
• Heat the pan with 1/2 tbl of oil.
• Add the chopped green chillies and fry till raw smell leaves and add the scrambled egg.
• Add the red chilli powder,1 tsp of pepper powder,salt
• Stir - fry for few mins.
• Spicy chilli egg fry is ready.

Chennai special chicken gravy - சென்னை ஸ்பெசல் சிக்கன் குழம்பு

Ingredients:

• Chicken 500gm
• Onion 2
• Tomato 2
• Ginger garlic paste 1 1/2 tsp
• Corriander powder 2 tsp
• Cumin pwder 1/2 tsp
• Turmeric 1 tsp
• Red chilli powder 2 tsp
• Asafotedia 1/2 tsp
• Coconut shreded 1/2 cup
• Poppy seeds 2 tbl
• Cashews 8
• Almonds 4

Seasoning:

• Mustard 1/2 tsp
• Cumin 1/2 tsp
• Aniseeds 1/2 tsp
• Fenugreek 1 tsp

Method:

• Clean the chicken and cut into small even pieces.
• Finely chop the onion and tomato.
• Soak the poppy seed,cashews,almonds in warm water for 15 mins.
• Grind the shreded coconut,soaked poppy seeds,cahews,almonds into fine thick paste.
• Heat the kadai with 2 tbl of oil and add the seasonings.
• Wait till it splutters and add the chopped onion.
• Fry till golden brown and the add the ginger garlic paste and fry till the raw smell leaves.
• Add the chopped tomato,salt,turmeric and corriander powder and fry till tomato becomes soft
• Add the cumin and red chilli powder.
• Add the chicken pieces and fry till the color of the chicken changes.
• Add 1/2 cup of water and asafotedia and bring the gravy to boil.
• Boil till the chicken is well cooked.
• And now add the ground mixture and another 1 cup of water.
• Boil on high flame for another 10 mins.
• Boil till gravy thickens or till oil gets collected on top.
• Garnish with corriander leaves or fired curry leaves.
• Serve hot for Rice or paratha or chapathi.

Raitha - பச்சடி

1. Okra (Ladies Finger) Raitha - வெண்டக்காய் பச்சடி

Okra (Ladies Finger) Raitha - வெண்டக்காய் பச்சடி

Ingredients:

• Okra 200gm
• Curd 1 cup
• Coconut 1/2 cup
• Cumin 1/2 tsp
• Green chillies 3
• Salt
• Oil

Seasoning:

• Mustard 1/2 tsp
• Cumin 1/2 tsp

Method:

• Clean and cut okra into small even pieces.
• Grind the coconut,cumin seeds,gren chillies into a fine paste.
• Heat pan with 1 tbl of oil and add the seasonings.
• Wait till it splutters and then add the cut okra and salt.
• Fry untill it gets cooked.Stir -fry untill the stickyness goes.
• Let the okra fry cool.
• Mix the ground mixture with the curd.
• Mix the okra with curd.

Note:For better taste mix the okra with curd just before the serving.

Elephant Yam Fry - சேன்க்கிழங்கு வருவல்

Ingredients:

• Elephant Yam 250gm
• Red chilli powder 1tbl
• Corriander powder 1/2 tbl
• Cumin powder 1/2 tbl
• Turmeric 1/2 tsp
• Salt
• Cumin Seeds 1tsp
• Black gram 1 tsp
• Bengal Gram 1tsp
• Oil

Method:

• Clean the yam ,remove the skin and dice it into small pieces.
• Pressure cook the yam for 2 whistle.
• Drain the water and let it cool.
• Heat the pan with 2 tbl of oil and add the cumin seeds.
• Wait till it splutters and then add the grams and fry till golden brown.
• Add the cooked yam pieces and stir fry.
• Add the corriander,cumin powder, salt,turmeric and red chilli powder and stir fry till raw smell goes.
• Add another 1 tbl of oil and toast the yam.Fry till it get roasted.
• Garnish with fried curry leaves.

Black Gram Bonda - மெது போண்டா

Ingredients:

• Black gram 2 cup
• Whole pepper 4
• Ginger 1/2 inch piece
• Green chillies 5
• Asafotedia 1/2 tsp
• Onion 1
• Curry leaves 4
• Corriander leaves chopped 1tbl
• Salt
• Oil

Method:

• Soak the black gram for 3hrs.
• Grind the black gram in a blender into thick batter along with ginger and whole pepper.
• Batter should be thick. So add less water.
• Finely chop the onion ,green chillies and curry leaves.
• Mix the chopped onion,green chillies,curry leaves,corriander leaves, salt and asafotedia to the batter.
• Heat the kadai with enough oil to deep fry the bonda.
• Take a spoon full of batter and drop it in oil and deep fry till golden brown.

Potato capsicum gravy - உருழைகிழங்கு கொடைமிளகாய் க்ரேவி

Ingredients:

• Potato 2
• Capsicum 1
• Onion 2
• Tomato 1
• Coriander powder 1tsp
• Cumin powder 1tsp
• Cumin sesds 1tsp
• Salt
• Turmeric 1/2 tsp
• Sesame seeds 2tbl
• Almonds 5
• Ginger Garlic paste 1 tsp
• Red chilli powder 1 tsp

Method:

• Dice the potato and capsicum into small pieces.
• Finely chop the onions.
• Blanch the tomato in hot water,remove the skin and grind.
• Grind the sesame seeds with almonds.Make a thick fine paste.
• Heat the kadai with 2 tbl of oil and add cumin seeds.Wait till it splutters.
• Add the finely chopped onion and fry till golden brown.
• Add the ginger garlic paste and fry till raw smell goes.
• Add the tomato puree and fry till the moisture is absorbed.
• Add the corriander powder,cumin,turmeric,salt and fry till raw smell leaves.
• Add the diced potato and capsicum and saute for few mins.
• Add the ground mixture and red chilli powder and stir-fry for a while.
• Add 1 cup of water and let the gravy to boil.
• Boil till potato gets cooked and the gravy thickens.
• Garnish with fried cashewnuts.

Serve hot with Parathas or Poori or Chapathi.

Ridge Gourd skin chutney - பீர்கங்காய் தோல் தொவயல்

Ingredients:

• Ridge gourd skin 1 cup
• Bengal Gram 1tbl
• Black Gram 1tbl
• Cumin 1/2 tsp
• Whole Red chillies 5
• Coconut shreded 1/4 cup [optional]
• Tamarind extract 1 1/2 tbl
• Salt

Seasoning

• Mustard 1/2 tsp
• Cumin 1/2 tsp
• Curry leaves 5

Method:

• Heat the pan with 1tbl of oil and add the black gram,bengal gram,cumin and red chillies.
• Fry till golden brown and then add the ridge gourd skin and saute them for 5 mins or until it turns soft.
• Add the shreded coconut[optional] and fry for another few mins and remove from flame and keep aside to cool.
• Grind the mixture with tamarind extract and salt.
• Season it with the listed ingredients.

Serve with Idli or dosa or rice

Vegetable Fried Rice - வெஜிடபிள் பிரைட் சாதம்

Ingredients:

• Cabbage 200gms
• Beans 10
• Carrot 2
• Sprouted Green Gram 1/2 cup
• Green chillies 4
• Peas cooked 1/2 cup
• Spring onion chopped 1/4 cup
• Salt
• Aji-no-moto 1/4 tsp
• Soya Sauce 1/2 tsp
• Green chili sauce 1/2 tsp
• Basmathi Rice cooked 2 cup

Method:

• Boil the Rice and keep aside.
• Cut the cabbage into thin long pieces and finely chop the beans.
• Peels the skin of the carrot and cut it into thin long pieces and slit the green chilli into two pieces.
• Finely chop the spring onions.
• Heat the pan with 1 tbl of oil and add the cabbage,beans and carrot.
• Fry the vegetables till soft and add the peas.
• Add the aji-no-moto, soya sauce,green chilli sauce and fry for a while.
• Add the sprouted green gram and salt.
• Stir - fry the vegetables and add the spring onions and mix well.
• Add the boiled rice and mix them well together.
• Instead of basmathi rice any rice can be used.

Sproted Beans:

Soak the green gram for one full day and tie it in wet cloth.Then and then keep spraying some water.Within two days you can see gram sprouting.Wash them before you cook.

Black Chick Peas Gravy - கருப்பு கொண்டக்கடலை க்ரேவி

Ingredients:

• Black Chick peas 1cup
• Onion 2
• Tomato 1
• Coconut shreded 1/2 cup
• Corriander seeds 1tbl
• Whole red chillies 6
• Ginger Garlic Paste 1tsp
• Turmeric 1/2 tsp
• Salt
• Red chilli powder 1 tsp
• Oil

Seasoning:

• Cumin 1/2 tsp
• Aniseed 1/4 tsp

Method:

• Soak the peas overnight and pressure cook.
• Retain the water of the cooked peas.
• Finely chop the onion and tomato.
• Fry the corriander seeds,whole red chillies and coconut with 1/2 tsp of oil.
• Make a fine thick paste of the fried mixture.
• Heat the kadai with 1tbl of oil and add the seasonings.
• Add the finely chopped onion and fry till golden brown.
• Add the ginger garlic paste and fry till the raw smell leaves and then add the tomato.
• Add the salt,turmeric and red chilli powder and fry till the tomato becomes soft.
• Add the ground mixture and stir for a while or till the raw smell leaves.
• Add the boiled peas with one cup of peas water.
• Let the Gravy to boil.
• Boil till the gravy is thick enough to serve or untill the oil collects on top.
• Garnish with finely cut onion and lemon pieces.

Serve hot for Puttu or Bhatura's or Poori or Chapathi.

Kootu - கூட்டு

Ingredients:

• Bengal Gram 1 cup
• Onion 2
• Chow Chow 1
• Green Chilli 3
• Turmeric 1/2 tsp
• Salt
• Red chilli powder 1tsp
• Coconut shreded 1/2 cup

Seasoning

• Mustard 1 tsp
• Cumin 1tsp
• Curry Leaves 4

Method:

• Pressure cook bengal bram and keep aside.
• Dice the chow chow and slit the green chilles into two.
• Grind coconut with 1/2 tsp jeera.Make a thick fine paste.
• Heat the kadai with 1tbl of oil and add the seasoning.
• Add the chopped onion and fry till brown.
• Add the green chillies and fry till raw smell goes.
• Add the diced chow chow and add salt, turmeric and red chillies powder.
• Add the pressure cooked gram with one cup of water.
• Boil till the vegetable soften and add the ground paste.
• Boil till good smell comes.
• Garnish with fried red chillies.

Variation: Vegetables like Ridge gourd (Peerkangai), Snake gourd(Podalangai) can also be used.

Gram Ball (Parupurundai) Kuzhambu - பருப்பு உருண்டை குழம்பு

Ingredients:

• Bengal Gram (Chenna dhal) 1/2 cup


• Red Gram (Tuar dhal) 1/2


• Aniseed 1 tsp


• Cloves 3


• Cinnamon 1 inch piece


• Red chillies 5


• Garlic 8


• Ginger 1 1/2 inch piece


• Onion 2


• Tomato 1


• Tamarind Extract 1/2 cup [optional]


• Asafoetida 1/2 tsp


• Turmeric 1/2 tsp


• Red chilli Powder 2 tsp


• Coconut shreded 1/2 cup


• Cumin seeds 1tsp


• Mustard 1/2 tsp


• Curry Leaves 5


• Salt


• Oil
  

Method:

• Soak the bengal gram and red gram together for 3 hrs and drain water.


• Grind the bengal gram with aniseeds,cloves,cinnamon,red chillies,ginger 1 inch piece and garlic 4.


• Grind it coarsely without water and mix well with salt and asafoetida 1/4 tsp.


• Make this mixture into small balls and steam cook.


• Heat the kadai with 2 tsp of oil and add mustard and cumin seeds and wait till it splutters.


• Add chopped oinion, ginger 1/2 inch and garlic 4 and fry till golden brown.


• Add tomato,salt and turmeric and fry till tomato becomes soft.


• Add the tamarind extract and red chilli powder and let it to boil.


• Boil till the oil collects on top and add the ground coconut paste.


• Boil till good smell comes and then add asafoetida 1/4 tsp and steam cooked gram ball.


• Bring it to boil for another 5 mins.


• Garnish with fried curry leaves.

Variation: Gram balls can be fried in oil.

Note:Before adding the gram balls the curry should boil well,else the ball will absorb all the water.

Chole - வெள்ளை கொண்டை கடலை கிரேவி

Ingerients:

• Chick Peas (Whole Bengal Gram) 1 cup


• Onion 2


• Tomato 2


• Ginger Garlic paste 1 tsp


• Tamarind Extract 1/2 cup


• Jaggery 1tbs


• Green chillies 2


• Chilli powder 2 tsp


• Cardamom 3


• Cinnamom 1 inch piece


• Cumin Seeds 1/2 tsp


• Salt


• Oil

Method:

• Soak chenna overnight and pressure cook with salt.


• Grind onion,cardamom,cloves,cinnamon.


• Blanch tomato in hot water,remove skin and grind.


• Heat the kadai with 1 1/2 tbl oil and add cumin seeds and wait till it splutters.


• Add the Ginger garlic paste and fry till the raw smell goes.


• Add the onion paste and fry till the raw smell goes or till the oil seperates.


• Add the tomato paste and fry for few mins and add salt,chilli powder.


• Add the tamarind extract and jaggery and stir well.


• Add the chenna with the boiled water and bring the gravy to boil.


• Boil till the oil is collected on top of the gravy.


• Garnish with corriander leaves.

Moorkuzhambu - மோர் குழம்பு

Ingredients:

• Curd 1 1/2 cup (sour)
• Coconut 1/2 cup
• Green chillies 8
• Ginger 1/2 inch piece
• Roasted Gram 1 tbl
• Onion 1
• Turmeric 1/2 tsp
• Salt
• Oil
  

Seasoning

• Mustard 1/2 tsp
• Cumin seeds 1/2 tsp
• Curry Leaves 4

Method:

• Cut the onion into long thin pieces.
• Grind the coconut, green chillies,ginger and roasted gram into fine paste.
• Heat the kadai with 1 tbl of oil and do the seasoning.
• Add the onions and fry till brown.
• Add the turmeric,salt and fry for few seconds and add the ground paste.
• Fry for few mins and add1/2 cup of water and let it boil in high flame for 5 mins.
• Add the beaten curd and boil in reduced flame for another 3 mins or untill the oil gets collected on top of the gravy.
• Garnish with fried red chillies and serve.
  

Variation:
Colocasia or ladies finger can be fried in oil with some salt & red chilli powder and added to the Kozhambu.

Tiffin - சிற்றுண்டி

• Puttu - புட்டு
• Dosas & Adai - தோசை மற்றும் அடைகள்
• Panniyaram - குழிப்பணியாரம்
• Spicy Peas - மசாலா பட்டாணி சுண்டல்  

Panniyaram - குழிப்பணியாரம்

Ingredients:

• Boiled Rice 2 cup
• Raw Rice 2 cup
• Black Gram 1 cup
• Fenugreek 1/2 tsp
• Onion 2
• Green chillies 4
• Curry Leaves 4
• Mustard
• Black gram 1/2 tsp
• Bengal gram 1/2 tsp
• Salt
• Oil.

Method:

• Soak theboiled rice and raw rice together for 4 hrs.
• Soak black gram and fenugreek together for 4 hrs.
• Grind the rice and black gram seperatly and mix them with salt and let it for fermentation.(Minimum 6 hrs)
• Finely chop the onion and green chillies.
• Heat the Pan with oil and add the mustard and wait till it splutters.
• Add the curry leaves ,black and bengal gram and fry till brown.Add the chopped onion and green chillies and fry till raw smell goes.
• Add all these to the fermented batter and mix well.
• Heat the Paniyaram pan and pour the batter and make tasty paniyaram.

Chicken Kurma - கோழி குருமா

Ingredients:

• Chicken 1/2 kg
• Onion 2 [Big]
• Tomato 2
• Green chillies 4
• Ginger 1 inch piece
• Garlic 5 flakes
• Coconut 1/2 cup
• Corriander Seeds 1 tbl
• Red chillies 6
• Cinnamon
• Cloves 2
• Cardamom 1
• Turmeric 1/2 tsp
• Salt
• Oil
  

Seasoning:

• Mustard
• Jeera
• Curry Leaves
• Fenugreek 1/2 tsp

Method:

• Cut the chicken into medium pieces and clean.
• Finely chop onion,tomato and slit the green chillies.
• Fry corriander seeds, red chillies and coconut for a while without oil.
• Grind the fried ingredients with cinnamon,cloves ,cardmom, ginger and garlic into thick fine paste.
• Heat the kadai with 2 tbl of oil and add the seasonings.
• Add the onion and fry till golden brown.
• Add the green chilleis,turmeric,tomato and salt.
• Fry till the oil seperates from the gravy.
• Add the ground mixture and fry in medium flame till the raw smell goes.
• Add the chicken pieces and stir-fry till the skin color changes.
• Add 1/2 cup of water and bring the gravy to boil.
• Boil till the chicken is well coooked.
• If the gravy is thick add some more water and let it boil till the oil gets collected on top of the gravy.
• Garnish with corriander leaves and fried green chillies.

Serve hot for rice or idli or dosa.

Dosas & Adai - தோசை மற்றும் அடைகள்

Variety of Dosas & Adai

1. Mutton Adai - மட்டன் அடை
2. Rava Dosa - ரவா தோசை
3. Onion Rava Dosa - வெங்காய ரவா தோசை
4. Tomato Dosa - தக்காளி தோசை

Mutton Adai - மட்டன் அடை

Ingredients:

• Ground Mutton 1/4 kg
• Small onions 1/4 kg
• Green chilies 6
• Bengal gram flour 3tbl
• Salt
• Corriander Leaves
• Lime juice 1 tsp
  

Grind together:

• Ground Mutton 1/4 kg
• Onion 1 (Big)
• Shreded Coconut 1/2 cup
• Poppy seeds 1 tbl
• Corriander seed 1tbl
• Aniseed 1/2 tsp
• Cinnamon 1 piece
• Cloves 4
• Cardamom 3
• Red chilli 6
• Garlic 5 flakes
• Ginger 1 inch piece

Method:

• Clean the ground mutton and grind it with the other ingredients.
• Its better to grind in grinder instead of blender.
• Finely chop the small onions,green chilles and corriander leaves.
• To the grounded mixture add all the other ingredients and mix well.
• Make small balls and flatten it directly on hot thava and toast it.
• Toast untill the mutton gets well cooked.
• Frequently keep changing the sides.

Vadai Curry - வடைகரி

Ingredients:

• Bengal Gram (Chenna dhal) 1 cup
• Red chilli 4
• Salt
• Onion 2 (big)
• Tomato 2 (medium)
• Bay Leaves
• Turmeric 1/2 tsp
• Red chilli powder 1/2 tsp
• Green chillies 3

Seasoning:

• Mustard 1/4 tsp
• Jeera 1/4 tsp
• Curry Leaves

Grind together:

• Ginger - 1 inch piece
• Garlic - 4 flakes
• Cardamom - 3
• Cinnamon - 1 inch
• Aniseed 1/4 tsp
• Cloves - 3
• Dry red chillies 3
  

Method:

• Soak bengal gram for 2 hrs.
• Drain water and grind coarsely with salt and red chilli.
• Make the dough into small balls and flatten it into vada shape.
• Deep Fry in oil (or) Toast it in a pan till it turns golden brown.
• Finely chop the onion,tomato and green chillies.
• Heat the kadai with 2tbl of oil and add the seasonings.
• Add the bay leaves and onion.
• Fry the onion till golden brown and add ground mixture.
• Fry till the raw smell goes and add green chillies and tomato.
• Add the salt,turmeric,red chilli powder (if required) and fry for few mins.
• Pour 3 cups of water and let it to boil.
• Smash the vada in hand and add it to the curry and let it boil for few mins.
• If the water is not enough add another 1/2 cup of water.[Else vada will absorb the water]
• When the gravy is thick enough remove from flame.
• Garnish with chopped corriander leaves.
  

Serve with hot idli,dosa and appam.

Note:

• Before adding the vada, the curry should boil,else the vada will absorb all the water.
• Vadai curry should not be very thick nor too liqiud.So remove from the flame when it comes to the consistency.

Bread Kofta Gravy - பிரெட் கோஃப்தா கிரேவி

Ingredients for Kofta:

• Beans 12
• Carrot 2
• Potato 2 Bread 5
• Onion 1
• Oil
• Salt
• Red Chilli powder 1tsp
• Turmeric 1tsp
• Jeera 1tsp

Method for Kofta :

• Finely chop the onion, beans, 1 potato and carrot.
• Heat the kadai with 1tbl of oil and add jeera, onion and fry till golden brown.
• Add the beans, carrot, potato and fry for few minutes.
• Add salt, turmeric,red chilli powder and stir fry untill cooked.
• Remove from flame and let it cool.
• Cook the other potato and mash it with salt.
• Dip the bread in 1 cup of water and squeze it.
• Mix the bread and potato (Should be well mixed)
• Make a small ball and flaten it in hand and stuff it with vegetables and roll into a ball.
• Deep fry in oil till golden brown.

Ingredients for gravy

• Onion 1
• Tomato 2
• Ginger Garlic Paste 1tsp
• Cashewnuts 6
• Poppy seeds 2tbl
• Curd 1/4 cup
• Red chilly powder 1 1/2 tsp
• Garam Masala 1tsp
• Salt
• Corriander Powder 2tsp
• Jeera 1/2 tsp
  

Method for gravy :

• Finely chop the onions.
• Blanch the tomatoe in hot water ,remove the skin and make a paste
• Make a fine paste of the poppy seeds and cashews.
• Heat the pan with 2 tbl of oil, add jeera and then finely chopped onion.
• Fry onion till it turns golden brown and then add ginger garlic paste.
• Fry till raw smell goes.
• Add the tomatoe paste and all the masala powder& salt.
• Fry then for few mins and then add the ground mixture.
• Pour some water to the gravey and let it boil in high for 6 mins and then add the curd.
• Cook till gravey thickens.
• Add the Koftas and let the gravy boil for few mins.
• Garnish with finely chopped corriander leaves.

Idly bonda - இட்லி மாவு போண்டா

Ingredients:

• Idly batter 1 cup
• Mustard seeds 1/2 tsp
• Jeera 1/2 tsp
• Bengal Gram (Channa dhal) 1tsp
• Broken black gram (Urad dhal) 1tsp
• Salt
• Onion 1
• Green Chilly 4
• Rice flour 1tsp
• Oil
  

Method:

• Finely chop the onion and green chillies.
• Heat the kadai with 1 tsp of oil and add mustard, jeera.
• Add bengal gram,broken black gram and fry till golden brown.
• Add onion, green chillies and fry till raw smell goes.
• Mix the rice flour to the idly batter and add the fried ingredients.
• Heat the kadai with enough oil for deep fry.
• Pour a spoon full of batter and deep fry in oil till Golden Brown.

Chicken Noodles - சிக்கன் நூடுல்ஸ்

Ingredients:

• Noodles 1 pack
• Chicken Breast 1
• Carrot 2 - Diced
• Beans 10 - Chopped
• Cabbage 1cup - Shredded
• Capsicum 1 - Sliced
• Spring Onions 2 - Chopped
• Egg 1
• Salt
• Pepper powder 1tbl
• Ajinomotto (or) Chineese salt 1/2 tsp
• Ginger Garlic Paste 1tsp.

Optional Ingredient:

• Chilli Paste or sauce 1tsp
• Soy Sauce 1tsp
  

Method:

• Boil the noodles, drain the water and spread the noodles on a flat surface and toss 1tsp of oil.
• Clean the chicken breast and cut into small pieces.
• Cook the chicken with salt and keep aside.
• Heat the pan with 1tbl of oil and add the cabbage,beans fry for few mins and then add Ajinomoto, carrot,capsicum.
• Add the ginger garlic paste and stir them for a while & add chicken,Scrambeld egg,salt,optional ingredients,Pepper powder,spring onions and stir-fry.
• Add the noodles and stir-fry on high flame for few mins.
  

Note:

• Chings Hakka Noodles can be used for better and great taste.
• After boiling the noodles drain the hot water and run some cold water on it, to prevent sticking.
• Noodles should not be over cooked.It should be partially cooked to taste good.
• Chicken can be replaced with other vegetables for veg noodle

Vegetable Bonda - வெஜிடபிள் போண்டா

Ingredients:

• Carrot 1
• Beans 10
• Potato 1 [small]
• Peas 1/2 cup
• Onion 1
• Green chilly 4
• Salt
• Turmeric 1/4 tsp
• Red chilli powder 1 tsp
• Garam Masala 1/2 tsp
• Lemon Juice 1tsp
• Jeera 1tsp
• Gram flour 1 cup
• Rice flour 1tbl
• Asafoetida 1/4 tsp
  

Method:

• Chop the carrot, beans, patato.onion,green chilly.
• Heat the pan with 2tsp of oil add the jeera and onion.
• Fry till translucent and add green chilies and all the vegetables.
• Add salt,turmeric,1/2 tsp of chilly powder,garm masala and the lemo juice.
• Fry until vegetables are cooked.
• Remove from the flame and let it cool.
• Mix the Gram flour,rice flour,salt,red chilly powder with water
  and make the batter (neither too thick nor too loose).
• Make small balls of the vegtables and dip them in gram flour batter.
• Deep fry in oil until golden brown.

Carrot Fry - கேரட் பொரியல்

Ingredients:

• Carrot 1/2 kg
• Mustard seeds 1/2 tsp
• Jeera 1/2 tsp
• Bengal Gram (Channa dhal) 1tsp
• Broken black gram (Urad dhal) 1tsp
• Salt
• Chilli powder 1/2tsp
• Turmeric powder 1/4 tsp
• Shreded coconut 1/4 cup
  

Method:

• Clean and cut the carrot into small even pieces.
• Heat the kadai with 1tbl of oil and add the mustard seeds,jeera,broken gram and broken black gram.
• Fry the gram till golden brown.
• Add the carrot,salt,turmeric,chilli powder.
• Fry for a while and add 1/4 cup of water and cover the kadai.
• Cook until the carrot becomes soft or until well cooked and add the shreded coconut.

Beans Fry - பீன்ஸ் பொரியல்

Ingredients:

• Beans 1/2 kg
• Onion 1 {optional}
• Mustard seeds 1/2 tsp
• Jeera 1/2 tsp
• Bengal Gram (Channa dhal) 1tsp
• Broken black gram (Urad dhal) 1tsp
• Salt
• Chilli powder 1/2tsp
• Turmeric powder 1/4 tsp
• Shreded coconut 1/4 cup

Method:

• Clean and cut the Beans into small even pieces.
• Heat the kadai with 1tbl of oil and add the mustard seeds,jeera,broken gram and broken black gram.
• Fry the gram till golden brown and add the onion and fry till tranlucent.
• Add the beans,salt,turmeric,chilli powder.
• Fry for a while and add 1/2 cup of water and cover the kadai.
• Cook until the beans becomes soft, stir-fry until the water gets drained and add the shreded coconut.

Roasted Gram( Pottukadalai) Vada- பொட்டுகடலை வடை

Ingredients:

• Roasted gram 1cup
• Rice flour 1 tbl
• Onion 1
• Green chilly 4
• Curry leaves 4
• Asafoetida 1/2 tsp
• Salt
• Oil

Method:

• Powder the roated gram in blender.
• Chop the onions,curry leaves,green chillies.
• To the powdered roasted gram add the rice flour,salt,asafoetida,onion,curry leaves and green chillies.
• Add some water and mix all the ingredients well.
• Make small balls and flaten them into vada shape.
• Deep fry till golden brown.

Note: Do not grind the gram into fine powder,it can be little coarse.

Egg Thokku - முட்டை தொக்கு

Ingredients:

• Egg 4
• Onion 3
• Green chilies 4
• Turmeric powder 1tsp
• Red chilli powder 1tbl
• Black Pepper powder 1/2 tsp
• Garam Masala 1/2 tsp
• Coriander powder 1 1/2tbl
• Salt
• Oil
  

Seasoning:

• Mustard 1tsp
• Jeera 1tsp
• Aniseed 1/2 tsp
• Curry Leaves

Method:

• Boil the egg and cut it into 4 pieces each.
• Finely chop the onion and green chillies.
• Heat the Fry pan with 2 tbl of oil and add the seasoning.
• Add the finely chopped onion and fry till golden brown .
• Add the turmeric,red chilly powder, garam masala and finely chopped green chillies.
• Add the corriander powder,salt and fry well
• Pour 1/2 cup of water and cover the pan and cook in medium flame for 5 mins
• Add the egg pieces ,pepper powder and boil till the gravy thickens (i.e) till it comes to thokku (thick Gravy) consistency.
• Garnish with finely chopped corriander leaves and fried curry leaves.

Chicken Thokku - கோழி தொக்கு

Ingredients:

• Chicken 1 kg
• Onion 3
• Tomato 3
• Green chilies 4
• Turmeric powder 1tsp
• Red chilli powder 1tbl
• Black Pepper powder 1tsp
• Garam Masala 1 1/2 tsp
• Coriander powder 1 1/2tbl
• Salt
• Oil
  

Grind Together:

• Cinnamon 1 small piece
• Cardamom 2
• Cloves 3
• Ginger !/2 inch piece
• Garlic 5 flakes

Seasoning:

• Mustard 1tsp
• Jeera 1tsp
• Aniseed 1/2 tsp
• Fenugreek 1 tsp
• Curry Leaves

Method:

• Cut the Chicken in to medium pieces and clean it.
• Finely chop the onion, tomato and green chillies.
• Heat the Fry pan with 2 tbl of oil and add the seasoning.
• Add the finely chopped onion and fry till golden brown .
• Add the ground masala and fry well till the raw smell leaves.
• Add the turmeric,red chilly powder, garam masala and finely chopped green chillies.
• Add the corriander powder,tomato ,salt and fry till tomato becomes soft and comes to gravy consistency.
• Add the chicken peices and fry it for few min till the skin color changes.
• Pour 1/2 cup of water and cover the pan and cook in medium flame until the chicken is well cooked.
• Add the Pepper powder and boil till the gravy thickens.
• Garnish with finely chopped corriander leaves and fried cashewnuts.

Variation:

• Thick fine paste of coconut and aniseed can also be added after the chicken is cooked.
  

Mutton Thokku - மட்டன் தொக்கு

Ingredients:

• Mutton 1/2 kg
• Onion 2
• Tomato 2
• Green chilies 4
• Ginger Garlic Paste 1 tbl
• Turmeric powder 1tsp
• Red chilli powder 1tbl
• Black Pepper powder 1tsp
• Garam Masala 1 1/2 tsp
• Coriander powder 1 1/2tbl
• Cinnamon 1 small piece
• Cloves 3
• Salt

Seasoning

• Mustard 1tsp
• Jeera 1tsp
• Aniseed 1/2 tsp
• Fenugreek 1 tsp
• Curry Leaves

Method:

• Cut the mutton in to medium pieces and clean it.
• Finely chop the onion, tomato and green chillies.
• Powder the cinnamon stick and cloves together.
• Heat the cooker with 2 tbl of oil and add the seasoning.
• Add the finely chopped onion and fry till golden brown .
• Add the ginger garllic paste and fry well till the raw smell leaves.
• Add the powdered cinnamon,cloves , turmeric,red chilly powder, garam masala and finely chopped green chillies.
• Add the corriander powder,tomato ,salt and fry till tomato becomes soft and comes to gravy consistency.
• Add the mutton peices and fry it for few min till the skin color changes.
• Add 1 1/2 cup of water and pressure cook until the mutton gets cooked well.
• After pressure cooked add the pepper powder& bring the gravy to boil for another 5 mins or untill the excess water gets evaporated and comes to thokku(Thick Gravy) consistency.
• Garnish with finely chopped corriander leaves and fried cashewnuts.
  

Variation:

• Thick fine paste of coconut can also be added after the mutton is pressure cooked.

Note:

• Do not add more water as the mutton will leave some water when pressure cooked.
• Boiling time increases, when more water is added.
• In case of more water,thick fine paste of coconut can be added.

Chinese food - சீன உணவுகள்

1. Egg Noodles - முட்டை நூடுல்ஸ்
2. Chicken Noodles - சிக்கன் நூடுல்ஸ்
3. Vegetable Fried Rice - வெஜிடபிள் பிரைட் சாதம்
4. Hot & Sour Chicken Soup
5. Vegetable Spring Roll - ஸ்பிரிங் ரோல்
6. Chicken Noodles - சிக்கன் நூடுல்ஸ்

Non-Veg Fries - அசைவ வருவல்கள்

Non-Veg Fries

1. Chicken 65 - சிக்கன் 65
2. Chilli Egg fry - சில்லி முட்டை வருவல்
3. Chettinadu Chicken Fry - செட்டினாடு சிக்கன் வருவல்
4. Quick Chilli Chicken Fry - எளிய மிளகாய் கோழி வருவல்
5. Malai Chicken Kabab -மலாய் கோழி கபாப்
6. Sweet & Spicy Chicken
7. Simple Spinach Chicken Fry-எளிமையன பசலை கீரை கோழி வருவல்
    

Field Bean Chicken Curry / மொச்சை கோழி பிரட்டல்

Ingredients / தேவையான பொருட்கள் ;

1. Chicken  /  கோழி    1/2 kg
2. Field Bean cooked  / மொச்சை   1cup
3. Onion  / வெங்காயம்  2
4. Tomato medium  / தக்கால்ளீ    2
5. Green chilies / பச்சை மிளகாய் 4
6. Ginger & Garlic paste  / இஞ்சி பூண்டு விழுது   1 1/2  tbs
7. Oil / எண்ணெய்  2  tbs
8. Salt as required / உப்பு
9. Turmeric powder  / மஞ்சள் தூள்  1 tsp
10. Red chilli powder  / மிளகாய் தூள்   1tbs 
11. Coriander powder  / தனியா தூள்  1/2 tbs
12. Coriander leaves chopped / கொத்தமல்லி இலை 1/4 cup

To Grind /  அறைக்க வேண்டிய பொருட்கள் ;

1. Coconut Shredded  / தேங்காய்  1/2 cup
2. Cumin see / சீரகம் 2 tsp
3. Fennel seeds  /  சோம்பு  2 tsp
4. Peanut /  வேர்கடலை 1/4 cup
5. Poppy seeds  / கச கசா 3tbs
6. Cloves / லவங்கம் 4
7. Cardamom / ஏலக்காய் 3
8. Peppercorn   / மிளகாய் 2tsp

Seasonings /  தாலிக்க வேண்டிய பொருட்கள் ;

1. Mustard seeds /  கடுகு  1/2 tsp
2. Cumin Seeds  / சீரகம்  1tsp
3. fennel  Seeds   /  சோம்பு  1/2 tsp
4. Curry leaves  / கருவேப்பிள்ளை  10

Method /  செய்முறை;

1.  Clean and cut the chicken into medium sized pieces
2.  Pressure cook the chicken with  half the quantity of Salt, Turmeric & Red chilli powder with one cup of water until its 3/4 th cooked.
3. Heat a pan with oil and add the seasoning and let it splutter.
4. Finelyஅ chop the onion and tomato. slit the green chillies,
5. Once the seasonings have spluttered add the finely chopped onion. Fry on a medium flame until the onion becomes translucent.
6. Add the ginger garlic paste and fry until the  raw smell leaves.
7. Now add the slit green chillies and chopped tomato. Even the tomato has to cooked on a medium flame preferably covered. So it gets cooked and becomes soft and comes together to a gravy consistency.
8. Add the salt, turmeric and red chilli powder and fry for the raw smell to go.
9. Its time to add the ground paste and fry without adding water. Because the Spices was not roasted before grinding.
10. Fry for few minutes until the oil is seen on the sides.
11. Add the cooked chicken  along with the broth and the cooked field bean. Stir well and cook covered until the chicken is completely cooked in other words soft and tender.
12. This  Curry has to be thick, so do not add more water. Cook until the oil collect on top of the gravy.
13. Garnish with chopped coriander leaf or with  fried cashews or onions & curry leaves.
14. Mouth watering chicken field bean curry is ready to be enjoyed with rice, chapathi, paratha.

Chutney - சட்னிகள்

1. Coriander Chutney - கொத்தமல்லி சட்னி
2. Ridge Gourd skin chutney - பீர்கங்காய் தோல் தொவயல்

Vegetable Fries - சைவ பொரியல்கள்

1. Cauliflower Fry - காலிஃபிலவர் வருவல்
2. Ladies Finger Fry - வெண்டக்காய் பொரியல்
3. Beetroot Poriyal - பீட்ரூட் பொரியல்
4. Beans Fry - பீன்ஸ் பொரியல்
5. Carrot Fry - கேரட் பொரியல்
6. Elephant Yam Fry - சேன்க்கிழங்கு வருவல்
7. Yam Fry - சேப்பங்கிழங்கு வருவல்
8. Elephant Yam Fry - சேனைக்கிழங்கு வருவல்

Vadas - வடைகள்

1. Methu/Ulunthu Vadai - மெது வடை
2. Roasted Gram( Pottukadalai) Vada- பொட்டுகடலை வடை
3. Vegetable Bonda - வெஜிடபிள் போண்டா
4. Idly bonda - இட்லி மாவு போண்டா
5. Black Gram Bonda - மெது போண்டா
6. Mysore Bonda - மைசூர் போண்டா
7. Onion Rings - வெங்காய சுருள் பஜ்ஜி
8. Tapioca Vada - ஜவ்வரிசி வடை
9. Bread Bonda - பிரெட் போண்டா

Sweets - இனிப்பு வகைகள்

1. Sweet Pongal - சர்கரை பொங்கல்
2. Puran Poli - போலி
   

Vegetable Curries - சைவ கொழம்புகள்

1. Fried Brinjal Curry - பொரித்த கத்திரிக்காய் கொழம்பு
2. Palak(Spinach) Masiyal- பசலக்கீரை மசியல்
3. Bread Kofta Gravy - பிரெட் கோஃப்தா கிரேவி
4. Vadai Curry - வடைகரி
5. Moorkuzhambu - மோர் குழம்பு
6. Chole - வெள்ளை கொண்டை கடலை கிரேவி
7. Gram Ball (Parupurundai) Kuzhambu - பருப்பு உருண்டை குழம்பு
8. Kootu - கூட்டு
9. Black Chick Peas Gravy - கருப்பு கொண்டக்கடலை க்ரேவி
10. Potato capsicum gravy - உருழைகிழங்கு கொடைமிளகாய் க்ரேவி
11. Kongu Chenna Masala - கொங்குனாட்டு ஷென்னா மசாலா
12. Brinjal Curry - எண்ணை கத்திரிக்காய்.
13. Garlic Curry -பூண்டு குழம்பு
14. Vegetables coconut Kurma - தேங்காபால் குருமா
15. Creamy Spinach Curry - பாலாடை நிறைந்த பசலை கீரை குழம்பு
     

Fried Brinjal Curry - பொரித்த கத்திரிக்காய் கொழம்பு

Ingredients:

• Brinjal 4
• Onion 2
• Tomato 2
• Coconut 1/2 cup
• Anise 1/2 tsp
• Mustard 1/4 tsp
• Jeera 1/4 tsp
• Salt
• Turmeric 1/2 tsp
• Red Chilli powder 1 1/2 tsp
• Corriander powder 1/2 tsp
• Oil 2 tbl

Method:

• Split brinjal by making 4 cuts.
• Grind coconut and Anise to fine thick paste.
• Heat fry pan with 1 tbl of oil.
• Mix brinjal with salt, 1/4 tsp of turmeric and 1/2 tsp of red chilli powder.
• Stir fry brinjal in oil till its well cooked.
• Remove brinjal from flame.
• Add 1tbl of oil and season with mustard and jeera.
• Add onion and fry till golden brown.
• Add turmeric, salt, corriander powder, red chilli powder and tomato.
• Fry till it becomes thick gravy.
• Add coconut paste and one cup of water.
• Boil it for 7 minutes.
• Add fried brinjal.
• Boil in medium flame until oil get collected on top.

Cauliflower Fry - காலிஃபிலவர் வருவல்

Ingredients:

• Cauliflower 1
• Onion 1
• Garlic 4 cloves
• Mustard seeds 1/2 tsp
• Jeera 1/2 tsp
• Salt
• Chilli powder 1/2tsp
• Turmeric powder 1/4 tsp
• Pepper powder 1tsp
• Ginger Garlic Paste 1tsp
• Garam Masala 1/2 tsp
• Coconut shreded 2tbl
• Aniseed 1/2 tsp
• Oil 2tbl

Method:

• Clean and cut the cauliflower into small pieces.
• Grind the Coconut with aniseed.Make a fine thick paste.
• Heat the kadai with 1tbl of oil and season with mustard & jeera.
• Add finely chopped garlic,onion and fry till golden brown.
• Add ginger garlic paste fry till the raw smell goes and then add salt,turmeric,garam masala,chilli powder.
• Fry them together for few minutes.
• Add cauliflower and stir-fry until it gets cooked.
• Add the coconut paste,pepper powder and 1tbl of oil and fry them on high for 4 mins.

Ladies Finger Fry - வெண்டக்காய் பொரியல்

Ingredients:

• Ladies finger 1/2 kg
• Mustard seeds 1/2 tsp
• Jeers 1/2 tsp
• Bengal Gram (Channa dhal) 1tsp
• Broken black gram (Urad dhal) 1tsp
• Salt
• Chilli powder 1/2tsp
• Turmeric powder 1/4 tsp
• Pepper powder 1tsp

Method:

• Clean and cut the ladies finger into small even pieces.
• Heat the kadai with 1tbl of oil and add the mustard seeds,jeera,broken gram and broken black gram.
• Fry the gram till golden brown and add the ladies finger,salt,turmeric,chilli powder.
• Fry them for few mins in medium flame.Stir ocationally in between by adding some oil .
• Fry the ladies finger till the stickyness goes& then add the pepper powder and fry on high for 4 mins.

Note:After cleaning the ladies finger toss them on the paper towel or normal cloth to remove the water so it prevents the stickiness.
And also helps in reducing the frying time.

Beetroot Poriyal - பீட்ரூட் பொரியல்

Ingredients:

• Beetroot 2
• Bengal Gram (Channa dhal) 1tsp
• Broken black gram (Urad dhal) 1tsp
• Whole red chilli 3
• Mustard seeds 1/2tsp
• Jeera 1/2 tsp
• Salt
• Chilli powder 1tsp
• Coconut shredded 1/4 cup

Method:

• Dice the beetroot.
• Heat the kadai with 2tsp of oil, add the mustard seeds ,jeera,whole red chilli, broken gram and broken black gram.
• Fry till golden brown and add the diced beetroot,chilli powder & salt.Stir-fry till the beetroot is cooked.
• Garnish with shredded coconut,Fried curry leaves.

Egg Noodles - முட்டை நூடுல்ஸ்

Ingredients:

• Noodles 1 pack
• Carrot 2 - Diced
• Beans 10 - Chopped
• Cabbage 1cup - Shredded
• Capsicum 1 - Sliced
• Spring Onions 2 - Chopped
• Egg 2
• Salt
• Pepper powder 1tbl
• Ajinomotto (or) Chineese salt 1/2 tsp
• Ginger Garlic Paste 1tsp.

Optional Ingredient:

• Chilli Paste or sauce 1tsp
• Soy Sauce 1tsp

Method:

• Boil the noodles, drain the water and spread the noodles on a flat surface and toss 1tsp of oil.
• Heat the pan with 1tbl of oil and add the cabbage,beans fry for few mins and then add Ajinomoto, carrot,capsicum.
• Add the ginger garlic paste and stir them for a while & then the scrambled eggs,salt,optional ingredients,Pepper,spring onions and stir-fry.
• Add the noodles and stir-fry on high flame for few mins.

Note:

• Chings Hakka Noodles can be used for better and great taste.
• After boiling the noodles drain the hot water and run some cold water on it, to prevent sticking.
• Noodles should not be over cooked.It should be partially cooked to taste good.
• Egg can be replaced with other vegetables for Veg Noodles.
  

Chicken 65 - சிக்கன் 65

Ingredients:

• Chicken 1kg
• Ginger Garlic paste 2 tsp
• Salt
• Chilli Powder 2 1/2 tsp
• Dhania Powder 1tsp
• Garam Masla 1/2 tsp
• Curd 2 tsp
• Lime Juice 1tbl
• Red color powder 1/2 tsp

Garnish:

• Fried Cashews
• Sliced onion
• Lemon
• Fried Curry leaves

Method:

• Cut the chicken into medium pieces and clean.
• Drain the water and add all the ingredients to the chicken.
• Marinate for atleast 3 hrs.
• Heat the shallow fry pan with 1 tbl of oil and add the marinated chicken.
• If there is any masala pour it on top,cover and keep it on a low flame.
• Fry the chicken in reduced flame till the chicken gets cooked completly.
• Gradually increase the flame and stir in between so the masala & chicken does not stick to the pan.
• Remove from the flame and garnish with any of the garnishing ingredients

Note:If the pan is non-stick then 1tbl of oil will do.Else it may need some more oil.
No need to deep fry in oil,this method consumes less amount of oil and taste great.

Egg Gravy - முட்டை மசால்

Ingredients:

• Egg 4
• Onion 2 big
• Tomato 2
• Ginger, Garlic paste 1tbs
• Turmeric 1tsp
• Chilli Powder 1 1/2 tsp
• Coriander powder 2 tsp

Grind Together:

• Cashews 6
• Poppy Seeds 2 tbl

Seasoning:

• Mustard
• Jeera

Method:

• Boil the eggs and remove the shell and cut it into 2 half.
• Finely chop the onions.
• Blanch the tomato in hot water ,remove the skin and make a paste
• Heat the pan with 2 tbl of oil, add seasonings and then finely chopped onion.
• Fry onions till it turns golden brown and then add the ginger garlic paste.
• Add tomato paste and all the masala powder& salt.
• Fry then for few mins and then add the ground mixture.
• Pour some water to the gravy and let it boil in high for 6 mins and then add the boiled egg
• Cook till gravy thickens.
• Garnish with coriander leaves.

This gravy can be served with chapati , poori and rice.

Variation:

1. Little grated coconut can also be added along with poppy seeds and cashews.
2. Potatoe,Cauliflower or Chicken can also be used instead of Egg

Note: To grind the Poppy seeds in a blender soak it in hot water for 15 mins.Drain the water and then grind it with other ingredients.

Palak(Spinach) Masiyal- பசலக்கீரை மசியல்

Ingredients:

• Spinach 1bunch
  
• Green chilly 6
  
• Garlic 5 cloves
  
• Onion 1
  
• Cooked Red gram (Thoor dhal) 1 cup
  
• Coconut 1/2 cup
  
• Mustard 1tbs
  
• Jeera 2 tbs
  
• Salt
  
• Oil
  
• Curyy Leaves

Method:

• Cut and clean the spinach.
  
• Grind the coconut with 1tbs of jeera
  
• Heat the pan with 1 tbs of oil and add Garlic,green chillies & onion and fry till the raw smell goes.
  
• Then add the half cup of cooked red gram and spinach.
  
• Let it boil for 7 mins or until the spinach is cooked.
  
• Remove the mixture and let it cool and mince it in blender.
  
• Heat the pan with 1tbs of oil and add mustard,jeera and curry leaves.
  
• To this seasoning add the another half cup of red gram,salt and coconut paste.
  
• Let it boil for 5 mins and then add the minced palak .
  
• Bring them to boil together for another 3mins.

Note: For seasoning Ghee can be used instead of oil. Or 1tbs of ghee can be added at last before removing from flame.

Delicous Palak masiyal is ready.Easy to prepare and good for health.

Coriander Chutney - கொத்தமல்லி சட்னி

Ingredients:

• Coriander
• Salt
• Tamarind juice 2tbs
• Coconut 1cup
• Green chilly 6
• Urad dhal 1tbs
• Curry leaves
• Mustard Seeds 1tbs
• Red chilly 3

Method:

• Blend the coriander,salt, tamarind juice,coconut and green chillies in a blender with one cup of water.
• Heat some oil in kadai and add the mustard seeds,curry leaves ,red chillies and urad dhal.
• Add this seasoning to the chutney.

Tasty coriander chutney is ready to serve with Hot Dosa or Idly.

Methu/Ulunthu Vadai - மெது வடை

Ingredients:

• Black gram (Ulunthu) 1 cup
• Pepper 5
• Salt
• Onion 2
• Oil
• Green chilly 5

Method:

• Soak ulunthu for atleast 2 hrs (If the Black gram is skinned soak and remove the skin).
• Grind the ulunthu with pepper and salt.(Better to grind in grinder instead of mixie)
• Take the batter in a Broad vessel and beat it with the egg beater at high for 5 mins.
• Finely chop the onion,green chillies,coriander(optional), ginger(optional) and add to the batter.
• Heat the kadai and pour enough oil for deep fry.
• Wet your hand and make the batter into lemon sized ball and flatten it into vada shape with the hole in center.
• Toss the vada in the oil and fry it at medium flame.
• Remove the vada from oil once it turns into golden brown.

Note:
Beating the batter incorporates air and makes the Vadas fluffy. Instead of egg beater u can also use hand and beat it for 15 mins.
While grinding add less amount of water.This helps to make vada more fluffy.

Sweet Pongal - சர்கரை பொங்கல்

Ingredients:

• Rice 1 cup
• Moong dhal 1/2 cup
• Milk 2 cup
• Water 1 1/2 cup
• Jaggery 1 1/2 cup
• Cashews 12
• Raisins 6
• Ghee 2tbls
• Cardamom 3
  

Method:

• Fry Moong dhal at medium flame for about 5 mins.
• Pressure cook the dhal and rice with milk and water.
• Dilute the Jaggery with 1 cup of water and heat it with the powdered cardamom.
• Filter the Jaggery with thin muslin cloth to remove any residual impurities.
• Fry the cashews and raisins with 1 tbls of ghee.
• Pour the jaggery and fried cashews over the boiled rice & dhal mixture.
• Mix them well with another 1tbls of ghee.

Hot and Delicious Sweet Pongal Ready