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.