Thursday 26 August 2010

ADA PRADHAMAN

Ingredients
Ada 200gm
Ghee 50gm
Jaggery 500gm
Grated coconut 1 cup
Cashewnuts 10
Raisins 10
Cardamom powder 1 tbsp
Preparation
1. Grind coconut finely with little water and then extract the first thick coconut milk. Keep aside.
2. Extract second coconut milk by adding water to the same ground coconut.
3. To a pan, add water and boil it. To the water, add ada and cook it.
4. Strain the water and wash the ada in cold water and keep aside.
5. To a pan, add 2 tbsp of ghee and fry cashewnuts and raisins.
6. Heat the reamining ghee in a pan, add powdered jaggery and 1 cup of water to it and boil it.
7. Then add cooked ada and stir occasionally in a low flame.
8. Add second coconut milk and low the flame till the pradhaman thickens.
9. Now add the first thick coconut milk. Turn off the flame in 3 mts.
10. Add cardamom powder, fried cashewnut and raisins.
11. Serve it hot.

Wednesday 4 August 2010

MYSORE PAK

Ingredients
Besan flour 1/2 cup
Sugar 1 cup
Ghee 1 cup
Water 1/2 cup
Preparation
1. To a non stick pan, add water and sugar and make sugar syrup (one string consistency).
2. Now add besan to the syrup and mix well so that the lumps will dissolve.
3. Quickly add ghee and keep on stirring.
4. Turn off the flame once the ghee starts seperating from the pak.
5. Transfer the pak quickly into a greased plate.
6. Allow it to cool.
7. Cut the pak into any shape as you wish.

PEPPER KULAMBU / MILAGU KULAMBU

Ingredients
Small onion 10
Garlic flakes 15
Pepper corns 1 tsp
Channa dal 1 tsp
Urad dal 1 tsp
Tamarind paste 1/4 cup
Pepper powder 2 tsp
Chilli powder 1tsp
Hing 1/2 tsp
Curry leaves 10 leaves
Cumin seeds 1 tsp
Mustard seeds tsp
Gingelly oil (Sesame oil) 2 or 3 tbsp
Salt to taste
Preparation
1. Heat a pan, add gingelly oil, mustard seeds, after it crackle, add channa dal, urad dal and curry leaves. Fry well.
2. Add cumin seeds, pepper corns, small onion, garlic and hing and fry.
3. Now add pepper powder, chilli powder and tamarind paste. Cook till oil starts leaving the sides.
4. When the gravy turns dark brown, add water.
5. Finally add salt and 1 tsp of gingelly oil.
6. Turn off the flame.
7. Serve it with hot rice.

Sunday 25 July 2010

SOMAS / KAJJIKAYA

Ingredients
For dough
Maida 1 cup
Ghee 1 tsp
For stuffing
Sooji (rava) 1 cup
Sugar 3/4 cup
Cashew nuts 10
Raisins 10
Cardamom powder 1 tsp
Grated coconut 1/4 cup
Ghee 2 tbsp
Milk 1 tsp
Oil for fry
Preparation
1. To a bowl, add maida and ghee. Mix well.
2. Make this into a dough by adding water.
3. Heat a pan, add ghee. cashew nuts and raisins. Fry them.
4. Add sooji and coconut and fry well till the colour of sooji turns into light brown.
5. Now add cardamom powder. Add sugar and turn off the flame.
6. Sprinkle some milk. Mix well.
7. Divide the dough into 6 or 8 equal balls.
8. Roll the balls, apply 2 tsp of the sooji stuffing inside.
9. Apply water around the edges and seal the edges. ( You can give any shape to the edges)
10. Fry them in medium hot oil till the colour changes into golden brown.

Thursday 10 June 2010

MUTTON CHUKKA

Ingredients
Mutton 250 gm
Small onion 100 gm
Tomato 50 gm
Chilli powder 2 tsp
Coriander powder 3 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Aniseeds 1/4 tsp
Curry leaves 5 leaves
Coriander leaves
Salt to taste
Oil 2 tbsp
Preparation
1. To a pressure cooker, add chopped mutton, turmeric powder and salt. Turn off the flame after 3 whistles.
2. Heat a pan, add oil, aniseeds and chopped onion. Fry well.
3. Then add chopped tomatoes. Fry well.
4. Now add turmeric powder, chilli powder and coriander powder. Fry in a low flame till the oil seperates from it.
5. Add cooked mutton and sprinkle hot water and mix well.
6. Add curry leaves and coriander leaves.
7. Serve it with rice or roti.

Wednesday 31 March 2010

MILAGA KICHADI

Ingredients
Small onion 15
Channa dal 1 tbsp
Red chilli 3 or chilli powder 2 tsp
Curry leaves 5 leaves
Tamarind paste 1/2 tsp
Hing pinch
Mustard seeds 1 tsp
Gingelly oil 1 tbsp
Salt to taste
Preparation
1. Heat oil in a pan, add 10 chopped small onion, red chilli and channa dal. Fry well.
2. Grind the above fried contents finely by adding water.
3. Heat another pan, add oil, mustard seeds, after it crackle, add curry leaves, chopped small onion and salt. Fry well.
4. To this add grinded paste, tamarind juice and water. Mix well.
5. Serve it with idli or dosa.

Monday 29 March 2010

CAPSICUM FRY

Ingredients
Capsicum 1
Onion 1
Chilli garlic sauce 2 tsp
Chilli powder 1 tsp
Mustard seeds 1 tsp
Salt to taste
Oil 2 tsp
Preparation
1. Chop capsicum and onion.
2. Heat a pan, add oil, mustard seeds, after it crackle, add onion. Fry well.
3. Add capsicum and salt. Fry well till it turns tender.
4. Add chilli garlic sauce and chilli powder. Mix well.
5. Turn off the flame.
6. Serve it with rice or roti.

Sunday 28 March 2010

MUSHROOM FRY

Ingredients
Mushroom 200 gm
Onion 1
Tomatoes 1
Garlic 3 flakes
Cumin seeds 2 tsp
Pepper corns 1 tsp
Curry leaves 5 leaves
Green chilli 2 slit in centre
Coriander powder 2 ts
Cumin powder 2 tsp
Chiili powder 1 tsp
Coriander leaves 1/4 bunch
Cinnamon 1/2 stick
Cloves 3
Bayleaf 1
Aniseed 1 tsp
Salt to taste
Oil 2 tbsp
Preparation
1. Cut mushrooms into small pieces.
2. Heat a pan, add oil, cinnamon, cloves, aniseed, bayleaf and green chilli. Fry well.
3. Add Chopped onion. Fry well till it turns into golden brown.
4. Then add chopped tomatoes and fry.
5. Now add mushrooms, salt and little water and cook.
6. Once the water gets evaporated, turn off the flame.
7. Grind garlic, cumin seeds and pepper coarsely.
8. Heat another pan, add oil, grinded garlic mixture and chopped coriander leaves. Fry well.
9. To this add chilli powder, cumin powder and coriander powder. Fry in medium flame.
10. To this, add cooked mushroom mixture. Mix well.
11. Turn off the flame. Garnish with coriander leaves.
12. Serve it with rice.

MUSHROOM BIRIYANI

Ingredients
Mushroom 250 gm
Long grained rice 2 cups
Onion 1
Tomato 1
Green chilli 2 slit in centre
Ginger garlic paste 2 tbsp
Chopped coriander leaves 3 tbsp
Chopped mint leaves 3 tbsp
Curry leaves 5 leaves
Cumin powder 1 tsp
Coriander powder 2 tsp
Garam masala powder 2 tsp
Chilli powder 1 tsp
Cinnamon 1 stick
Cardamom 2
Cloves 3
Aniseed 1 tsp
Bay leaf 1
Rose essence (optional) 1/2 tsp
Salt to taste
Oil 3 tbsp
Preparation
1. Wash and soak rice for 30 mts.
2. Chop onion and tomatoes finely.
3. Cut mushrooms into 4 equal parts.
4. Heat a cooker, add oil, cloves, cardamom, cinnamon, aniseeds and bay leaf. Fry well.
5. Add chopped onion, green chilli, curry leaves, salt and ginger garlic paste. Fry well.
6. Add tomatoes, mushroom, coriander leaves and mint leaves. Mix well.
7. Add chilli powder, cumin powder, coriander powder and garam masala powder. Mix well.
8. Add 2 cups of water. Cover it and cook.
9. After 1 to 2 whistle, Turn off the heat.
10. Transfer the biryani into a pan and add rose essence and mix.
11. Serve mushroom biriyani with raita or papad.

AVAL UPMA

Ingredients
Rice flakes (aval) 1 cup
Onion 1
Green chilli 1
Curry leaves 5 leaves
Grated coconut 1/4 cup
Mustard seeds 1 tsp
Urad dal 1 tsp
Salt to taste
Oil 2 tsp
Preparation
1. To a bowl, add rice flakes and sprinkle little water to make them soft.
2. Chop onion and green chilli into small pieces.
3. Heat a pan, add oil, mustard seeds, urad dal, curry leaves, green chilli, salt and onion. Fry well.
4. Add aval and grated coconut. Mix well.
5. Turn off the flame.
6. Serve hot.

Thursday 25 March 2010

BEANS CARROT THORAN

Ingredients
Beans 10
Carrot 1 big
Grated coconut 1/2 cup
Cumin seeds 2 tsp
Garlic 3 flakes
Red chilli powder 1 tsp
Curry leaves 5 leaves
Mustard seeds 1 tsp
Urad dal 1 tsp
Salt to taste
Oil 2 tsp
Preparation
1. Chop carrot and beans.
2. Grind coconut, cumin seeds, garls and chilli powder coarsely.
3. Heat a pan, add chopped carrot, beans, salt and little water and cook.
4. Once the carrot and beans turn tender, add grinder coconut mixture. Mix well.
5. Take out the pan from the flame.
6. Heat another pan or thava, add oil, mustard seeds, after it crackle, add urad dal and curry leaves. Fry well.
7. Add this seasoning into cooked beans, carrot. Stir well.
8. Serve it with rice.

Wednesday 24 March 2010

ARAI KEERAI MASICHA (MASHED KEERAI) KULAMBU

Ingredients
Leaves of arai keerai 1 small bowl
Chopped garlic 4 tbsp
Green chilli 2 slit in centre
Curry leaves 5 leaves
Mustard seeds 1 tsp
Fenugreek seed 1/4 tsp
Red chilli 2
Salt to taste
Oil 2 tsp
Preparation
1. Chop arai keerai finely.
2. To a pan, add chopped arai keerai, green chilli, garlic, curry leaves, salt and little water.
3. Turn on the flame and cook arai keerai in medium flame.
4. After it cooked well, turn off the flame.
5. Mash the cooked keerai with a laddle.
6. Heat another pan, add oil, mustard seeds, after it crackle, add fenugreek seeds and red chilli. Fry well and add this seasoning into the keerai mixture. Stir well.
7. Serve it with rice.

Monday 22 March 2010

VENDAKKAI (OKRA) THORAN

Ingredients
Okra (vendakkai) 15
Onion 1
Grated coconut 1/4 cup
Cumin seeds 1 tsp
Garlic 3 flakes
Chilli powder 2 tsp
Mustard seeds 1 tsp
Urad dal 2 tsp
Curry leaves 5 leaves
Salt to taste
Oil 2 tbsp
Preparation
1. Blend coconut, cumin seeds, garlic and chilli powder coarsely.
2. Heat a pan, add oil, mustard seeds, after it crackle, add urad dal, curry leaves, chopped onion and okra. Fry well till the okra cooked well.
3. Now add salt and grinded coconut mixture. Mix well.
4. Turn off the flame.
5. Serve it with rice.

Sunday 21 March 2010

CHANNA FRY

Ingredients
Chick peas 2 cups
Red chilli 3
Pepper powder 2 tbsp
Grated coconut 1/4 cup
Mustard seeds 1 tsp
Curry leaves 5 leaves
Salt to taste
Oil 2 tbsp
Preparation

1. Soak chickpeas in water for about 6 hours.
2. Pressure cook chickpeas with salt and water for 4 to 5 whistles.
3. Heat a pan, add oil, mustard seeds, after it crackle, add red chilli, curry leaves and cooked chick peas.
4. Add pepper and salt. Mix well.
5. Finally add grated coconut.
6. Serve it as a tea snacks in the evening.

CHOW CHOW MASALA CURRY

Ingredients
Chow chow 1
Onion 1
Tomato 1
Ginger garlic paste 2 tbsp
Grated coconut 1/2 cup
Aniseeds 1 tbsp
Garam masala powder 2 tbsp
Chilli powder 1 tbsp
Cloves 2
Cinnamon 1/2 stick
Curry leaves 10 leaves
Chopped coriander leaves 3 tbsp
Oil 3 tbsp
Salt to taste
Preparation
1. Peel the skin and cut chow chow into medium pieces.
2. Heat a pan, add oil, cloves, cinnamon, diced onion, curry leaves and ginger garlic paste. Fry well.
3. Add chopped tomatoes and fry.
4. Now add chow chow, salt and water. Let it be cook.
5. Blend grated coconut and aniseeds finely.
6. Once the chow chow become tender, add grinded coconut, aniseed paste into it.
7. Add garam masala powder and chilli powder. Mix well.
8. Turn off the flame. Garnish with coriander leaves.
9. Serve it with Roti or rice.

Saturday 20 March 2010

JACKFRUIT PANIYARAM

Ingredients
Jackfruit 20 to 25 pieces
Powdered jaggery 250 gm
Rice flour 200 gm
Cardamom powder 1/2 tbsp
Banana leaf
Grated coconut 2 cups
Sugar
Preparation
1. Grind jackfruit, and jaggery finely.
2. Transfer the grinded mixture into a bowl, add rice flour and cardamom powder. Mix well.
3. The batter must not be too thick or too thin consistency.
4. Cut banana leaves into medium square pieces.
5. Take a spoonful of the batter and spread evenly on top of the banana leaf.
6. Mix coconut and sugar.
7. Sprinkle this coconut, sugar mixture on the top of the batter.
8. Fold the banana leaf and steam cook in a idli pan.
9. Now the paniyaram is ready to serve.

Monday 15 March 2010

VEGETABLE KURMA(KORMA)

Ingredients
Potato 1
Carrot 1
Beans 10
Green peas 1/4 cup
Tomato 1
Green chilli 2
Onion 1(big)
Ginger small piece
Garlic 3 flakes
Roasted gram (pottukadalai in tamil) 1 tbsp
Coconut 1/2 cup
Garam masala powder 1 tbsp
Chilli powder 1/2 tbsp
Aniseeds 1/2 tsp
Cloves 2
Cinnamon 1/2 stick
Curry leaves 5 leaves
Chopped coriander leaves 3 tbsp
Salt to taste
Oil 2 tbsp
Preparation
1. Chop potato, carrot, beans, tomato and onion finely.
2. Soak green peas over night.
3. Grind green chilli, ginger, garlic and roated gram finely.
4. Grind coconut and aniseed and keep aside.
5. Heat a pan, add oil, cloves, cinnamon, cumin seeds, curry leaves and onion. Fry well.
6. Add tomatoes and ginger garlic paste. Mix well.
7. Add all vegetables, salt and 2 cups of water. Cover it and cook.
8. Turn off the flame after 2 whistles.
9. Open the cooker and add garam masala powder, chilli powder and grinded coconut paste.
10. Heat it for 5 mts and garnish with coriander leaves.
11. Serve it with any roti.

Sunday 14 March 2010

FISH MOILEE

Ingredients
Onion 1 diced
Tomato 1 small
Coconut milk 1 cup
Curry leaves 5 leaves
Chopped coriander leaves 3 tbsp
Pepper powder 1/4 tsp
Coriander powder 1/2 tbsp
Green chilli 2 slit in centre
Crushed fenu greek seeds 1/4 tsp
Mustard seeds 1 tbsp
Ginger garlic paste 2 tbsp
Salt to taste
For marinate
Fish (rohu or pomfret or sheela fish) 1/2 kg
Chilli powder 1/2 tbsp
Turmeric powder pinch
Pepper powder 1/2 tbsp
Lemon juice 1/2 tbsp
Salt to taste
Coconut oil
Preparation
1. Marinate fish with the ingredients given for about 15 mts.
2. To a pan, add coconut oil and add fish and fry the marinated fish.
3. To the same oil, add mustard seeds, after it crackle, add ginger garlic paste, curry leaves, green chilli and onion. Fry well.
4. Add tomatoes, crushed fenugreek, coriander powder, pepper powder, salt, fried fish and 1/4 cup coconut milk.
5. Once the tomatoes are cooked well, add remaining coconut milk.
6. After 5 mts, turn off the flame. Garnish with coriander leaves.
7. Serve it with rice.

Tuesday 9 March 2010

TINDORA (KOVAKKAI) FRY

Ingredients
Kovakkai 10 or 15
Crushed green chilli 2 tbsp
Chilli powder 1 tbsp
Cumin powder 1/2 tbsp
Coriander powder 1/2 tbsp
Hing (asafoetida) pinch
Turmeric powder 1/4 tsp
Cumin seeds 1 tbsp
Mustard seeds 1 tbsp
Salt to taste
Oil 2 tbsp
Preparation
1. Cut Kovakkai lengthwise. (From one tindora we get 8 lengthwise pieces).
2. Heat a pan, add oi, mustard seeds, after it crackle, add cumin seeds, hing and turmeric powder. Fry.
3. Add crushed green chilli and kovakkai. Mix well.
4. Then add salt, cumin powder, chilli powder and coriander powder. Mix well.
5. Cover the pan and cook kovakkai in a low flame. Stir often.
6. Once the kovakkai turns tender, remove the lid and mix for about 4 mts.
7. Turn off the flame. Serve it with rice.

Sunday 7 March 2010

CHICKEN 65

Ingredients
Boneless chicken 1/2 kg
Egg 1
Ginger garlic paste 3 tbsp
Chopped ginger 2 tbsp
Chopped garlic 2 tbsp
Cumin seeds 1 tbsp
Chopped curry leaves 2 tbsp
Green chilli 3 (slit in the centre)
Pepper powder 2 tbsp
Corn flour 2 tbsp
Chilli powder 1 tbsp
Cumin powder 1 tbsp
Red colour (optional)
Chilli garlic sauce 3 tbsp
Salt to taste
Oil for fry
Preparation
1. To a bowl, add chicken, 2 tbsp ginger garlic paste, 1 tbsp pepper powder, salt and corn flour. Mix well.
2. Now add egg and mix well and fry chicken in hot oil and keep aside.
3. Heat another pan, add oil, cumin sedds, chopped ginger and garlic. Mix well.
4. Add green chillies, curry leaves and ginger garlic paste. Fry well.
5. Then add, pepper, cumin powder, chilli powder, chilli garlic sauce and salt. Add little water.
6. Finally add fried chicken. Mix well.
7. After 4 mts, turn off the flame.
8. Serve it with any rotis or rice.

Thursday 4 March 2010

CHOW CHOW DAL CURRY

Ingredients
Chow chow 1
Toor dal 1/2 cup
Coconut 1/2 cup
Cumin seeds 2 tbsp
Garlic 2 flakes
Chilli powder 1 tbsp
Turmeric powder 1/2 tsp
Mustard seeds 1 tbsp
Curry leaves 5 leaves
Urad dal 1 tbsp
Salt to taste
Oil 2 tbsp
Preparation
1. Wash toor dal and pressure cook the same for 3 to 5 whistles.
2. Cut chow chow into medium pieces.
3. Grind coconut, cumin seeds, chilli powder and garlic finely.
4. Heat a pan, add oil, mustard seeds, after it crackle, add urad dal, curry leaves and chow chow. Fry for 2 mts and add water and salt. Allow it to cook.
5. Once the chow chow get cooked, add cooked toor dal and grinded coconut mixture. Mix well.
6. Adjust seasoning. Turn off the flame.
7. Serve it with rice.

Wednesday 3 March 2010

VARUTHARACHA MEEN(FISH) KULAMBU

Ingredients
Fish 1 kg ( blue tuna or sheela fish or king fish) Marinate fish by adding salt and turmeric powder for 10 to 15 mts
Drumstick 2
Curry leaves 5 leaves
Green chilli 2 slit in centre
Tamarind juice 1/2 cup or Sour mango 3 pieces
Salt to taste
For fry
Grated coconut 1 cup
Pepper corns 1/4 tsp
Curry leaves 10 leaves
Garlic 3 flakes
Coriander powder 2 tbsp
Red chilli powder 1 tbsp
Oil 2 tbsp
Preparation
1. Heat a pan, add oil, coconut, pepper, curry leaves, garlic, coriander and chilli powder. Fry till the colour of coconut turns into dark brown. Turn off the flame and allow it to cool.
2. Grind the coconut mixture into a fine paste.
3. To a pan, add fish, grinded coconut mixture, drumstick, green chilli, curry leaves, tamarind juice, salt and little amount of water.
4. Cook the fish in medium flame for 15 mts and low flame for 10 mts.
5. Once the fish get cooked, Turn off the flame. Cover it for 3 to 5 mts.
6. Serve it with hot rice.

Monday 1 March 2010

CHOLA TIKKI

Ingredients
Chickpeas 1 cup
Potato 2
Green chilli 2
Ginger small piece
Chopped coriander leaves 3 tbsp
Pepper powder 1/2 tbsp
Chilli powder (optional) 1/2 tbsp
Lemon juice 1 tbsp
Salt to taste
Oil for shallow fry
Preparation
1. Soak chickpeas over night.
2. Boil potatoes and chickpeas with salt. After they cooked, drain the water.
3. To a bowl, add potatoes and chickpeas amd smash with a laddle.
4. Add chopped green chilli, coriander leaves, chopped ginger, pepper, chilli powder and salt. Mix well.
5. Finally add lemon juice and mix.
6. Divide the potato, chickpeas mixture into 8 balls.
7. Make them into a small circle (tikkis) of about half inch thickness.
8. Heat thava, add oil and add tikkis and shallow fry tikkis until both sides of tikkis turns into golden brown.
9. Serve hot.

PANEER FRIED RICE

Ingredients
Long grained rice 1 cup
Onion 2
Cooked green peas 1/2 cup
Tomata 1
Ginger garlic paste 2 tbsp
Gree chilli 2
Cashew nut 10
Yogurt 2 tbsp
Coriander powder 1 tbsp
Cumin powder 1/2 tbsp
Chilli powder 1 tbsp
Garam masla powder 1/2 tbsp
Aniseeds 1 tbsp
Cardamom 3
Cinnamon 1 stick
Cloves 3
Chopped coriander leaves 3 tbsp
Salt to taste
Oil 3 tbsp
For marainate
Paneer 1 cup
Coriander power 1/2 tbsp
Chilli powder 1/4 tbsp
Cumin powder 1/4 tbsp
Garam masla powder 1/2 tbsp
Yogurt 1 tbsp
Salt to taste
Oil 1 tbsp
Preparaion
1. Marinate paneer with all the ingredients mentioned for about 1 hour.
2. To a cooker add long grained rice, 1.5 cups of water, oil and cardamom. Turn off the flame after 2 whistles.
3. Heat a pan, add oil and fry marinated paneer. Take out the paneer into a kitchen paper towel.
4. To the same oil, add aniseeds, cinnamom and cloves and fry.
5. Add chopped cashew nuts, green chilli, ginger garlic paste, salt and finely sliced onion. Saute till the colour of onion changes into golden brown.
6. Add chopped tomatoes and fry.
7. Once the tomatoes get cooked, add all the powders mentioned in ingredients section. Mix well.
8. Finally add cooked green peas and chopped coriander leaves.
9. After 4 mts turn off the flame.
10. Mix the cooked rice with this mixture and transfer it into a serving dish.
11. Top the rice with fried paneer and garnish with coriander leaves.
12. Serve paneer biryani with raita or any vegetable dish.

Wednesday 24 February 2010

TADKA DAL FRY

Ingredients
Toor dal 1/4 cup
Channa dal 1/4 cup
Moong dal 1/4 cup
Onion 2
Turmeric powder 1/2 tsp
Asafoetida (hing) pinch
Garam masala powder 1 tbsp
Coriander powder 2 tbsp
Chilli powder 1 tbsp
Cumin powder 1 tbsp
Lemon juice 2 tsp
Salt
Ghee
For tadka (seasoning)
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Green chilli slit in centre
Curry leaves 5 leaves
Chopped ginger 2 tsp
Chopped garlic 2 tsp
Ghee
Preparation
1. Wash toor, moong and channa dal. Pressure cook the dals with salt and 3 cups of water.
2. Heat a pan, add ghee, turmeric powder and hing. Fry well.
3. Add chopped onion and fry till it turns into golden brown.
4. Add cumin, coriander, chilli and garam masala powder and fry for 3 to 4 mts.
5. Add the cooked dal to this pan. Mix well for 5 mts and turn off the flame. Transfer this into a serving dish.
6. Heat another pan, add ghee, mustard seeds, after it splutter, add cumin seeds, curry leaves, green chilli, chopped ginger and garlic. Fry well.
7. Top the dal with this tadka. Finally add lemon juice.
8. Serve tadka dal with roti or rice.

VENDAIKAI (OKRA) AVIYAL

Ingredients
Vendakai (okra) 10
Onion 1
Green chilli 2
Coconut 1/2 cup
Cumin seeds 1 tbsp
Mustard seeds 1 tsp
Curry leaves 5 leaves
Yogurt 1 tsp
Turmeric powder 1/2 tsp
Coconut oil 1 tsp
Salt to taste
Oil 2 tbsp
Preparation
1. Chop okra and onion lengthwise.
2. Grind green chilli and cumin seeds finely.
3. Grind coconut coarsely.
4. Heat a pan, add oil, mustard seeds and curry leaves. Add chopped onion, okra, turmeric powder and grinded green chilli mixture. Fry it.
5. Cover it and cook in a low flame. Stir okra once in 3 mts.
6. After it cooked, add grinded coconut, salt and curd. Mix well.
7. Finally add coconut oil.
8. Serve it with rice.

Tuesday 23 February 2010

CHICKEN GRAVY WITHOUT COCONUT

Ingredients
Chicken 1/2 kg
Onion 1
Tomato 2
Ginger 1 piece
Garlic 3 flakes
Cashew nut 10
Green chilli 2 slit in centre
Turmeric powder 1/2 tsp
Chilli powder 2 tbsp
Garam masala powder 2 tbsp
Pepper powder 1 tbsp
Curry leaves 5 leaves
Cinnamon 1 stick
Cloves 3
Aniseed 1 tbsp
Salt
Oil
Preparation
1. Grind ginger, garlic and cashew into a paste.
2. Chop onion and tomatoes.
3. Heat a pan, add oil, cinnamon, cloves, aniseed and curry leaves. Fry for a minute.
4. Add chopped onion and salt. Fry till onion turns into golden brown.
5. Add green chilli, ginger garlic cashew paste and tomatoes and fry well.
6. Add chicken pieces. Mix it. Cover it and cook.
7. Add all turmeric, chilli and garam masla powder. Mix well.
8. Finally add pepper and turn off the flame. Cover the pan with a lid for 5 to 10 mts.
9. Serve it with rice or roti.

Monday 22 February 2010

CHICKEN SOUP

Ingredients
Chicken with bones 1/4 kg
Small onion 4
Aniseeds 1 tbsp
Coriander seeds 2 tbsp
Ginger small piece
Garlic 2 flakes
Turmeric powder 1/2 tbsp
Pepper powder 1 tbsp
Salt to taste
Preparation
1. To a blender, add small onion, coriander seeds, ginger, garlic and aniseeds finely.
2. To a cooker, add chicken, grinded onion paste, turmeric powder and salt. Add 2 cups of water and turn off the flame after 2 whistle.
3. Add pepper on the top and serve hot.

Sunday 21 February 2010

SPICY PEPPER CHICKEN

Ingredients
Chicken 1/2 kg
Onion
Black pepper powder 3 tbsp
Turmeric powder 1/2 tsp
Ginger one small piece
Green chilli 2 slit in centre
Curry leaves 10 leaves
Salt to taste
Oil
Preparation
1. To a bowl, add chicken, salt, turmeric powder and salt. Marinate for about 30 minutes.
2. To a pan add chicken and cook in low flame with a tight lid.
3. Turn off flame once the chicken gets cooked.
4. Heat another pan, add oil, pepper powder, green chilli and curry leaves. Fry and add chopped ginger and chopped onion and fry well.
5. Add cooked chicken pieces and fry well.
6. Serve it with rice.

Wednesday 17 February 2010

GAJAR PARATHA

Ingredients
Grated carrot (gajar) 1 cup
Wheat flour 2 cups
Chopped green chilli 2 tbsp
Chopped curry leaves 2 tbsp
Cumin seeds 1 tbsp
Chilli powder 1 tbsp
Masala powder 1 tbsp
Salt to taste
Oil
Preparation
1. To a bowl, add wheat flour, carrot, green chilli, curry leaves, cumin seeds, chilli powder and masala powder and salt. Mix well.
2. Add water to it and make it into a dough.
3. Apply oil to it. Cover it for about 15 mts.
4. Make 10 balls out of it.
5. Spread each balls into thin sheets with the help of a roller.
6. Heat a thava, add chapathi, apply oil.
7. Cook both sides and take out the chapathi.
8. Serve it with raita or any veg curry.

VEGETABLE FRIED RICE

Ingredients
Cooked long grained rice 1 cup
Carrot 1
Beans 5
Onion 1
Peas 1/2 cup
Ginger garlic paste 1 tbsp
Soya sauce 1 tbsp
Pepper powder 1 tbsp
Cinnamon 1 piece
Cloves 2
Ajinamoto pinch
Salt to taste
Oil 2 tbsp
Preparation
1. Cut carrot and beans into small lengthwise pieces. Chop onion finely.
2. Heat a pan, add oil, add cinnamon, cloves and onion. Fry well.
3, Add ginger garlic paste and all vegetables. Fry well.
4. Add little water and salt and cook the vegetables. (Dont over cook the veggies)
5. Now add soya sauce and ajinamoto and mix well.
6. Add cooked rice and pepper. Mix well.
7. Serve it with any meat.

Tuesday 16 February 2010

ONION CUCUMBER RAITA


Ingredients
Finely chopped onion 1 cup
Chopped cucumber 1/2 cup
Chopped green chilli 1
Yogurt 1/2 cup
Salt
Preparation
1. To a bowl, add onion, salt, cucumber, green chilli and salt. Mix well.
2. Add yogurt and mix.
3. Serve it with biryani or roti.

ONION RAITA

Ingredients
Finely chopped onion 1 cup
Yogurt 1/2 cup
Green chilli
Salt to taste
Preparation
1. To the onion add salt and mix well.
2. After 15 mts and yogurt. Mix well.
3. Garnish with green chilli.
4. Serve it with biryani or roti.
You can also add cumin seeds.

RAVA DOSA

Ingredients
Rava (sooji) 1 cup
Rice flour 1 cup
Maida 1/2 cup
Onion 1 (finely chopped)
Grated ginger 2 tbsp
Black pepper 1 tbsp
Cumin seeds 1 tbsp
Chopped green chilli 1
Curry leaves 5 leaves
Salt to taste
Oil
Preparation
1. To a dish, add all the ingredients except oil.
2. Add water and make it into a batter slightly thinner than dosa batter.
3. Heat thava, add batter and spread.
4. Pour oil along its sides.
5. Turn dosa when one side is cooked and take off when both sides are cooked.
6. Serve it with chutney and sambar.

KEERA THANDU THORAN


Ingredients
Red keera thandu (amaranth tender) 1 bunch
Coconut 1/2 cup
Red chilli powder 1 tbsp
Turmeric powder 1/2 tsp
Cumin seeds 1 tbsp
Garlic 2 flakes
Salt to taste
Preparation
1. Chop the leaves and stem of keera thandu finely.
2. Grind coconut, cumin seeds, chilli powder and garlic coarsely.
3. Cook keera thandu with little salt, turmeric powder and water.
4. After it cooked well, add grinded coconut. Mix well.
5. Serve it with rice.

Sunday 7 February 2010

MURUNGAI KEERAI (DRUMSTICK LEAVES) THORAN

Ingredients
Drumstick leaves 1 bunch
Onion 1
Coconut 1/2 cup
Cumin seeds 1 tbsp
Garlic 2 flakes
Red chilli powder 1 tbsp
Mustard seeds 1 tbsp
Curry leaves 5 leaves
Salt to taste
Oil 3 tbsp
Preparation
1. Grind coconut, cumin seeds, garlic and red chilli powder coarsely.
2. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves and chopped onion. Fry well.
3. After the onion turns into golden brown, add drumstick leaves and mix well.
4. After the leaves get cooked, add grinded coconut. Mix well.
5. Serve it with rice.

Wednesday 3 February 2010

TOMATO JAM


Ingredients
Red tomatoes 5
Sugar 1 cup
Ghee 5 tbsp
Cashew nut 10
Raisins 10
Cardamom 3
Saffron colour optional
Preparation
1. Boil tomatoes and remove the skin.
2. Grind them finely in a blender.
3. Heat a pan, add ghee and fry cashew nuts and raisins.
4. Heat another pan, add grinded tomatoes, sugar and 3 tbsp of ghee. Stir continuously till it gets thicken.
5. Finally add cardamom and nuts.
6. Serve it with any biryani.

Sunday 31 January 2010

NENTHRAM PALAM ROAST

Ingredients
Small nenthram palam 2
Beaten rice (avul in tamil) /2 cup
Sugar 1/4 cup
Cardamom powder pinch
Maida 1 cup
Saffron colour pinch
Oil for fry
Preparation
1. Mix maida, saffron colour, 5 tbsp salt and water. Mix well and make into a batter similar to bajji batter.
2. Mix beaten rice, cardamom powder and 3 tbsp sugar.
3. Cut nenthram palam in the centre and stuff the beaten rice mixture in the centre and press the sides.
4. Dip the nenthram palam in the maida batter and fry in hot oil.
5. Serve it as a evening snacks.

Sunday 24 January 2010

FISH FRY

Ingredients
Any fish 10 pieces
Chilli powder 1 tbsp
Masala powder 1 tbsp
Pepper powder 1 tbsp
Salt to taste
Oil to fry
Preparation
1. Clean the fish.
2. Mix all the powders and salt.
3. Apply the powder on each fish and keep aside for 30 mts.
4. Heat a pan, add oil and fry the fish till they turns into golden brown.
5. Serve it with rice.

CASSAVA (MARAVALLI KILANGU) CURRY

Ingredients
Cassava (Maravalli kilangu) 2
Grated coconut 1/2 cup
Cumin seeds 2 tbsp
Garlic 2
Chilli powder 1 tbsp
Pepper powder 1/2 tbsp
Curry leaves 5 leaves
Mustard seeds 1 tbsp
Salt to taste
Oil 2 tbsp
Preparation
1. Peel the skin and cut maravalli kilangu into small pieces.
2. Cook the kilangu.
3. Grind coconut, garlic, cumin seeds and chilli powder coarsely.
4. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves, boiled maravalli kilangu and grinded coconut. Mix well.
5. Finally add pepper. Adjust the seasoning.
6. Serve it with rice and fish curry.