Indian delicacies

PRAWN CURRY

2011-04-07T02:25:00.000-07:00

Ingredients

Prawn 250 gm (cleaned)

Onion 2 nos

Tomato 1

Ginger garlic paste 2 tbsp

Garam masala powder 1 tsp

Chilli powder 2 tsp

Cinnamon 1 stick

Cloves 3

Cardamom 3

Coriander leaves for garnish

Salt to taste

Oil 2 tbsp

Preparation

1. Chop onion and tomato finely.

2. Heat oil in a pan, add cinnamon, cloves, cardamon, onion and salt. Saute till onion turns into golden brown.

3. Add tomatoes and fry well.

4. Add prawn, mix well. Sprinkle some water. Cover it and cook for 10 mts.

5. Add garam masala powder and chilli powder. Mix well.

6. Garnish with coriander leaves.

7. Serve it with rice.

ADA PRADHAMAN

2010-08-26T20:39:00.000-07:00

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.

MYSORE PAK

2010-08-04T19:32:00.000-07:00

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

2010-08-04T19:20:00.000-07:00

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.

SOMAS / KAJJIKAYA

2010-07-25T18:55:00.000-07:00

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.

MUTTON CHUKKA

2010-06-10T18:45:00.000-07:00

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.

MILAGA KICHADI

2010-03-31T06:04:00.000-07:00

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.

CAPSICUM FRY

2010-03-29T19:29:00.000-07:00

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.

MUSHROOM FRY

2010-03-28T19:30:00.000-07:00

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

2010-03-28T19:07:00.000-07:00

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

2010-03-28T18:59:00.000-07:00

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.

BEANS CARROT THORAN

2010-03-25T18:56:00.000-07:00

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.

ARAI KEERAI MASICHA (MASHED KEERAI) KULAMBU

2010-03-24T18:45:00.000-07:00

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.

VENDAKKAI (OKRA) THORAN

2010-03-22T17:07:00.000-07:00

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.

CHANNA FRY

2010-03-21T18:41:00.000-07:00

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

2010-03-21T18:27:00.000-07:00

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.

JACKFRUIT PANIYARAM

2010-03-20T17:46:00.000-07:00

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.

VEGETABLE KURMA(KORMA)

2010-03-15T17:11:00.000-07:00

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.

FISH MOILEE

2010-03-14T17:39:00.000-07:00

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.

TINDORA (KOVAKKAI) FRY

2010-03-09T16:06:00.000-08:00

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.

CHICKEN 65

2010-03-07T19:59:00.000-08:00

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.

CHOW CHOW DAL CURRY

2010-03-04T16:06:00.000-08:00

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.

VARUTHARACHA MEEN(FISH) KULAMBU

2010-03-03T16:17:00.000-08:00

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.

CHOLA TIKKI

2010-03-01T17:06:00.000-08:00

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

2010-03-01T16:12:00.000-08:00

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.

TADKA DAL FRY

2010-02-24T16:32:00.000-08:00

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

2010-02-24T16:06:00.000-08:00

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.

CHICKEN GRAVY WITHOUT COCONUT

2010-02-23T16:23:00.000-08:00

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.

CHICKEN SOUP

2010-02-22T16:16:00.000-08:00

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.

SPICY PEPPER CHICKEN

2010-02-21T17:49:00.000-08:00

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.

GAJAR PARATHA

2010-02-17T16:22:00.000-08:00

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

2010-02-17T16:05:00.000-08:00

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.

ONION CUCUMBER RAITA

2010-02-16T18:33:00.000-08:00

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

2010-02-16T18:26:00.000-08:00

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

2010-02-16T18:09:00.000-08:00

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

2010-02-16T16:07:00.000-08:00

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.

MURUNGAI KEERAI (DRUMSTICK LEAVES) THORAN

2010-02-07T17:22:00.000-08:00

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.

TOMATO JAM

2010-02-03T19:36:00.000-08:00

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.

NENTHRAM PALAM ROAST

2010-01-31T20:27:00.000-08:00

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.

FISH FRY

2010-01-24T19:13:00.000-08:00

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

2010-01-24T18:51:00.000-08:00

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.

SUNDAKKAI VATHAL KULAMBU

2009-12-21T03:46:00.000-08:00

Ingredients

Slightly crushed sundakai (turkey berry) 1 cup

Chopped small onion 1 cup

Chopped tomato 1 cup

Chopped garlic 1/2 cup

Grinded coconut 1/2 cup

Red chilli powder 2 tbsp

Curry leaves 5 leaves

Tamarind juice 1/2 cup

Fenugreek seeds 2 tbsp

Cumin seeds 1 tbsp

Mustard seeds 1 tbsp

Salt to taste

Gingelly oil 1/4 cup

Preparation

1. Heat a pan, add oil, mustard seeds, fenugreek seeds, curry leaves, cumin seeds, garlic, salt and onion and fry well till the color of the onion turns into a golden brown.

2. Then add tomatoes and red chilli powderand fry well.

3. Then add tamarind juice and cook.

4. Finally add coconut and little water.

5. After 5 mts turn off the flame.

6. Serve it with hot rice.

CAULIFLOWER (GOBI) SUBZI

2009-12-17T11:24:00.000-08:00

Ingredients

Cauliflower florets 1 cup

Cashew nuts 15

Broken almond 5 tbsp

Raisin 10

Chilli powder 1 tbsp

Turmeric powder 1/2 tbsp

Cumin seeds 1 tbsp

Milk 1 cup

Oil 3 tbsp

Salt to taste

Preparation

1. Heat a pan, add oil, cumin seeds and cauliflower and fry well.

2. Add water to that and cook well.

3. Add salt, cashew, almond, raisins and milk.

4. Mix well. Add chilli powder and turmeric powder.

5. Let the water content reduce so that it becomes a thick gravy.

6. Turn off the heat.

7. Serve it with any rotis.

TOMATO DOSA

2009-12-16T04:00:00.000-08:00

Ingredients

Rice 1 cup

Channa dal 1 tbsp

Cumin seeds 1 tbsp

Tomato 2

Pepper 1 tbsp

Red chilli 3

Curry leaves 10 leaves

Salt to taste

Oil

Preparation

1. Soak rice, channa dal and red chilli for about 2 hours.

2. Grind rice, channa dal, red chilli, cumin seeds, tomatoes and pepper finely.

3. Add salt and chopped curry leaves. Mix well.

4. Heat thava, add the batter and spread.

5. Pour oil along its sides.

6. Turn the dosa when one side is cooked and take out the dosa when both sdes are cooked.

7. Serve it with any chutney.

BUTTER CHICKEN

2009-12-16T03:05:00.000-08:00

Ingredients

Chicken breast 500 gm

Chopped onion 1/2 cup

Chopped tomato 1 cup

Tomato sauce 2 tbsp

Coriander powder 2 tbsp

Chilli powder 2 tbsp

Garam masala powder 2 tbsp

Butter 50 gm

Kasoori methi leaves 2 tbsp

Ginger garlic paste 2 tbsp

Milk 1/2 cup

Saffron colour (optional)

Salt to taste

Oil to fry

Preparation

1. Cut chicken breasts into small pieces.

2. To a bowl, add chicken, chilli powder and salt. Mix well.

3. Heat a pan, add oil and fry chicken.

4. To same pan, add onion and ginger garlic paste. Fry well.

5. Add chopped tomatoes, tomato sauce, kasoori methi leaves, coriander powder, chilli powder, salt and garam masala powder. Mix well.

6. Cool and grind the above into a fine mixture.

7. To another pan, add butter and grinded ingredients and fried chicken. Mix well.

8. Finally add milk. Mix well. Turn off the heat.

9. Serve it with any rotis.

APPLE HALWA

2009-12-01T01:29:00.000-08:00

Ingredients

Peel and grated apple 2 cups

Sugar 1 cup

Ghee 3 tbsp

Milk 1/4 cup

Cardamom powder 1 tbsp

Powdered almond and cashew nuts 1/2 cup

Sliced almond 2 tbsp

Preparation

1. Heat a pan, add ghee and grated apple. Mix well.

2. Add milk and sugar and cook apple.

3. After it gets thicken, add powdered nuts and cardamom powder. Mix well.

4. Put this halwa in a greased plate.

5. Garnish with sliced almonds.

RASGULLA

2009-11-30T04:48:00.000-08:00

Ingredients

Milk 1 litre

lemon juice 3 tbsp

Sugar 1.5 cups

Preparation

1. To a pan, add milk and bring it to boil.

2. Add lemon juice and mix gently until paneer seperates.

3. Filter in a cloth and wash the paneer with cold water.

4. Then dry the paneer by twisting the cloth.

5. Knead the paneer and make it into a smooth dough.

6. Make small equal balls and keep aside.

7. To a cooker, add sugar and 3 cups of water and bring it to boil.

8. Add the small balls into the boiling syrup and cover it.

9. After 2 whistle turn off the flame.

10. Refrigerate and serve chilled.

EGG FRY

2009-11-24T01:33:00.000-08:00

Ingredients

Boiled egg 3

Chilli powder 3 tbsp

Pepper powder 1 tbsp

Salt to taste

Oil 3 tbsp

Preparation

1. Cut egg into equal parts.

2. To a plate, add chilli powder, pepper powder and salt. Mix well.

3. Spread this powder above the egg.

4. Heat a pan, add oil and fry the egg.

5. Serve it with rice.

SNAKE GOURD DAL CURRY

2009-11-24T01:21:00.000-08:00

Ingredients

Snake gourd 1 piece

Toor dal 1/2 cup

Coconut 1/2 cup

Cumin seeds 1 tbsp

Chilli powder 1 tbsp

Garlic 2 flakes

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Cut snake gourd and cook toor dal.

2. Grind cocont, cumin seeds, garlic and chilli powder coarsely.

3. Heat oil in a pan, add mustard seeds, after it crackle, add curry leaves and snake gourd and fry well.

4. Add little water and cook snake gourd.

5. Then add toor dal and grinded coconut and salt. Mix well.

6. Turn off the heat. Serve it with rice.

OKRA / LADYSFINGER / VENDAKAI YOGURT PACHADI

2009-11-23T01:56:00.000-08:00

Ingredients
Ladysfinger 10
Coconut 1/2 cup
Green chilli 2
Cumin seeds 1 tbsp
Yogurt 1/2 cup
Mustard seeds
Curry leaves 5 leaves
Salt to taste
Oil 2 tbsp
Preparation
1. Cut okra into small pieces.
2. Grind coconut, cumin seeds and green chilli finely.
3. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves and ladysfinger and fry well.
4. Add grinded coconut and salt. Mix well.
5. Add yogurt just before serving.

RICE CRACKERS / CHEKKALU / THATTU VADA

2009-11-22T06:25:00.000-08:00

Ingredients

Rice flour 2 cups

Ginger 1 piece

Green chilli 2

Curry leaves 5 leaves

Butter 2 tbsp

Red chilli powder 1 tbsp

Channa dal 3 tbsp

Salt to taste

Oil for fry

Preparation

1. Grind ginger, green chilli and curry leaves.

2. Soak channa dal in water for 30 mts.

3. To a bowl, add rice flour, grinded mixture, channa dal, red chilli powder and butter. Mix well.

4. Sprinkle little water and mix well. (Dont add large amount of water)

5. Make small balls and spread balls into small discs.

6. Fry in hot oil.

7. Put it into tight containers

KAJA (SWEET MAIDA ROLLS)

2009-11-19T02:58:00.000-08:00

Ingredients

Maida 1 cup

Sugar 1 cup

Butter 2 tbsp

Rice flour 3 tbsp

Ghee 5 tbsp

oil for fry

Preparation

1. To a bowl, add maida, butter and water and make it into a thick dough.

2. Mix rice flour and ghee and keep aside.

3. To a pan, add sugar and water and make into one string consistency.

4. Divide the dough into 8 parts.

5. Roll it to 1" thickness disc and apply rice flour, ghee mixture on the top and repeat the same for the remaining balls.

6. Take the first disc, and place it on the second disc. (Rice flour, ghee mixture of the first disc is on the top side)

7. Fold it like a mat.

8. Cut into small pieces and again roll them.

9. Fry in oil and drop them in sugar syrup and take them after 2 minutes.

SPICY CHICKEN CURRY

2009-11-19T02:49:00.000-08:00

Ingredients

Chicken 1 kg

Onion 2

Tomato 3

Ginger garlic paste 1 tbsp

Red chilli powder 2 tbsp

Thick coconut milk 2 cups

Coriander

Mint

Cinnamon 2

Curry leaves 5 leaves

Cardamom 2

Cloves 3

Salt to taste

Oil 1/4 cup

Preparation

1. Heat a pan, add cloves, cinnamon, cardamom and ginger garlic paste. Fry well.

2. Add chopped onion and fry till it turns into golden brown.

3. Add chopped tomatoes and fry well.

4. Add chicken, salt, chopped coriander, mint leaves, curry leaves and coconut milk and cook the chicken.

5. Now add chilli powder.

6. After 5 mts turn off the stove.

7. Serve it with rice.

POTATO FRY

2009-11-17T04:21:00.000-08:00

Ingredients

Potato 2

Ginger garlic 2 tbsp

Red chilli powder 1 tbsp

Cinnamon 1 stick

Cloves 2

Cumin seeds 1 tbsp

Salt to taste

Oil 3 tbsp

Preparation

1. Heat a pan, add oil, cinnamon, cumin seeds, cloves and ginger garlic paste. Fry well.

2. Add chopped potato and salt. Fry well.

3. Add little water. Cover it and cook.

4. Now add chilli powder and mix well.

5. Serve it with rice.

OLIVE PICKLE

2009-11-16T02:12:00.000-08:00

Ingredients

Green olive soaked in salt 1 cup

Fenu greek seeds 2 tbsp

Red chilli 3

Gingelly oil 3 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Salt to taste

Preparation

1. Fry curry leaves, red chilli and fenugreek seeds and grind them.

2. Heat pan, add oil, mustards seeds after it crackle, add olive, grinded ingredients, and salt. Mix well.

3. Serve it.

FISH CUTLET

2009-11-15T10:03:00.000-08:00

Ingredients

Boneless fish 1

Onion 1

Boiled and mashed potato 1/2 cup

Chilli powder 1 tbsp

Garam masala powder 1 tbsp

Chopped coriander leaves 3 tbsp

Green chilli 1

Curry leaves 5 leaves

Egg 2

Bread crumbs

Salt to taste

Oil for fry

Preparation

1. Make fish into small pieces.

2. Cut onion, green chilli and curry leaves into small pieces.

3. To a bowl, add egg and beat it and keep aside.

4. To another bowl, add fish, onion, curry leaves, coriander leaves, mashed potato, green chilli, red chilli powder, garam masala powder and salt. Mix well.

5. Make small balls of this mixture and dip this in beated egg and then in bread crumbs.

6. Put this in hot oil and fry well.

7. Serve this with tomato sauce.

PRAWN BIRYANI (CHEMMEEN BIRYANI)

2009-11-13T02:36:00.000-08:00

Ingredients

Long grained rice 2 cups

Cleaned prawn 1 cup

Ginger garlic paste 2 tbsp

Onion 2

Tomato 2

Green chilli 2

Yogurt (curd) 3 tbsp

Curry leaves 5 leaves

Coriander leaves

Mint leaves

Bay leaf 1

Cloves 5

Cinnamon 2 stick

Cardamom 2

Red chilli powder 1 tbsp

Garam masala powder 2 tbsp

Turmeric powder 1/2 tbsp

Salt to taste

Oil 3 tbsp

Preparation

1. To a pan, add rice, salt, oil, cloves, cardamom and water. Cook rice to about 70% and keep aside.

2. To another pan, add oil, cardamom, cinnamon, cloves, bayleaf, ginger garlic paste, green chilli and chopped onion. Fry well till the colour of onion changes into golden brown.

3. Add turmeric powder and chopped tomatoes. Fry well.

4. Now add cleaned prawn and salt and cook it in medium flame.

5. Add chilli powder, garam masala powder, chopped coriander leaves, mint leaves and yogurt. Mix well.

6. To this thick gravy, add rice. Mix well and cover it with a tight lid and cook in a medium flame for about 5 mts.

7. Serve it with raita.

CARROT THORAN

2009-11-12T02:45:00.000-08:00

Ingredients

Carrot 3

Coconut 1/2 cup

Cumin seeds 1 tbsp

Garlic 2 flakes

Chilli powder 1 tbsp

Mustard seeds 1 tbsp

Urad dal 1 tbsp

Salt to taste

Oil 1 tbsp

Preparation

1. Cut carrot into small pieces.

2. Grind coconut, cumin seeds, garlic and chilli powder coarsely.

3. Heat a pan, add oil, mustard seeds, after it crackle, add urad dal, carrot and fry.

4. Add salt and small amount of water and cook carrot.

5. To this add grinded coconut and mix well.

6. Serve it with rice.

SOOJI HALWA ( RAVA KESARI)

2009-11-11T02:37:00.000-08:00

Ingredients

Sooji (rava) 1 cup

Sugar 1.5 cups

Water 4 cups

Cardamom powder 1/2 tbsp

Cashew nuts 10

Raisins 10

Saffron colour

Ghee or butter 3 tbsp

Preparation

1. Heat a pan, add ghee and fry cashew nuts and raisins and keep aside.

2. To the same pan add sooji and roast it and keep aside.

3. To the pan, add water, sugar and saffron colour and mix well.

4. When the water starts boiling, add sooji little by little and keep stirring.

5. Add cardamom powder and mix well.

6. Turn off the flame when all the water gets evaporated.

7. Transfer the halwa into a ghee coated plate.

8. Garnish with fried cashew nuts and raisins.

COCONUT MILK RICE (THENGAPAAL SATHAM)

2009-11-11T01:10:00.000-08:00

Ingredients

Long grained rice 2 cups

Small onion 10 or Big onion 1

Thick coconut milk 2 cups

Green chilli 2

Ginger one small piece

Garlic 2 cloves

Cashew nuts 10

Butter 2 tbsp

Cloves 2

Cardamom 2 pieces

Salt to taste

Preparation

1. Cut onion into small pieces and cut green chilli in the centre.

2. Heat cooker, add butter, cloves, cinnamon, cardamom, ginger, chopped garlic, green chilli and onion. Fry well.

3. Add rice, coconut milk, 1 cup water and salt.

4. Cover it and after 1 whistle turn off the heat.

5. Serve it with chicken gravy.

EGG COCONUT VARUVAL

2009-11-08T01:22:00.000-08:00

Ingredients

Egg 3

Coconut 1/2 cup

Onion 1

Cumin seeds 1 tbsp

Mustard seeds 1 tbsp

Garlic 2 cloves

Red chilli powder 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut onion into small pieces.

2. Grind coconut, cumin seeds, garlic and chilli powder coarsely.

3. Heat a pan, add oil, mustard seeds, after it crackle, add onion and salt. Fry well.

4. Add egg and mix well.

5. Then add grinded coconut and fry well in medium flame.

6. After 4 mts turn off the heat.

7. Serve it with rice.

CHICKEN LOLLYPOP

2009-11-05T00:53:00.000-08:00

Ingredients

Chicken leg 5 pieces

Ginger garlic paste 2 tbsp

Soy sauce 1 tsp

Egg 1

Tomato chilli garlic sauce 2 tbsp

Chilli powder 1 tbsp

Corn flour 1 tbsp

Bread crumps

Salt to taste

Oil to fry

Preparation

1. Marinate chicken with ginger garlic paste, soy sauce and tomato chilli garlic sauce for 1/2 an hour.

2. Beat egg in a bowl and add salt, chilli powder and corn flour and mix well.

3. Pour this into the marinated chicken and spread evenly.

4. Coat this chicken in bread crumps and fry in medium oil.

5. Serve it with rice.

IDLI

2009-11-02T01:12:00.000-08:00

Ingredients

Urad dal 1 cup

Rice 4 cups

Salt to taste

Preparation

1. Soak urad dal and rice for about 6 hours.

2. Grind seperately and mix them.

3. Add salt and mix well and rest the batter for over night.

4. Next day stir the batter and cook in idli plate.

5. Serve it with any chutney or sambar.

BEETROOT HALWA

2009-11-02T00:41:00.000-08:00

Ingredients

Grated beetroot 2 cups

Sugar 1.5 cup

Ghee 3 tbsp

Cardamon powder 1 tbsp

Cashewnut 1o

Preparation

1. Pressure cook beetroot without whistle for about 15 mts.

2. Heat another pan, add ghee, cooked beetroot, sugar and water. Mix well.

3. Stir well till water completely evaporates.

4. Add cardamom powder and mix well.

5. Turn off the heat.

6. Garnish with cashew nuts.

EGG DOSA

2009-11-02T00:20:00.000-08:00

Ingredients

Dosa batter

Egg 1

Gun powder (idli chutney powder) 2 tbsp

Oil

Preparation

1. To a bowl, add egg and whisk it

2. Heat thava, pour dosa batter and spread.

3. Pour beaten egg on the top of the dosa and spread.

4. Sprinkle gun powder on the top.

5. Turn dosa and take out.

6. Serve it with any chutney or sambar.

ONION DOSA

2009-11-02T00:14:00.000-08:00

Ingredients

Dosa batter

Chopped onion 1 cup

Green chilli 2

Oil

Preparation

1. Heat thava, pour dosa flour and spread.

2. Sprinkle chopped onion and green chilli on the top and pour little amount of batter on the onion.

3. Pour oil along its sides and centre.

4. Turn dosa and take out.

5. Serve it with chutney or sambar.

PLAIN DOSA

2009-10-31T02:22:00.000-07:00

Ingredients

Rice 3 cups

Urad dal 1 cup

Fenugreek seeds 1 tbsp

Salt to taste

Preparation

1. Soak urad dal, fenugreek seeds and rice for about 6 hours.

2. Grind urad dal and fenugreek seeds seperately and rice seperately.

3. Add salt and mix well.

4. Keep it aside for overnight. (Till it is fermented).

5. Heat thava, pour dosa batter and spread.

6. Pour oil along its sides.

7. Turn dosa when one side is cooked and take out when both sides are cooked.

8. Serve it with any chutney or sambar.

BADAM HALWA

2009-10-31T01:08:00.001-07:00

Ingredients

Badam (Almond) 1 cup

Milk 1/4 cup

Sugar 1 cup

Ghee 3 tbsp

Broken almond 2 tbsp

Cardamom powder 1 tbsp

Preparation

1. Soak almond in water for about 30 mts and peel the skin.

2. To a blender, add almond and milk and grind it into a coarse paste.

3. Heat a pan, add 2 tbsp ghee, grinded badam and sugar.

4. Stir it continuously otherwise it will burn.

5. Pour 1 tbsp ghee and stir.

6. Turn off the heat when oil starts leaving its sides.

7. Add cardamom powder and mix well.

8. Garnish with broken almond.

BREAD DOSA

2009-10-30T02:49:00.000-07:00

Ingredients

Bread 2 slices

Maida or rava 1/4 cup

Rice flour 1 tbsp

Yogurt 1 tbsp

Mustard seeds 1 tbsp

Urad dal 1 tbsp

Onion 1

Green chilli 1

Oil 2 tbsp

Preparation

1. Remove corners in bread and soak bread in water and make it into small pieces.

2. Heat a pan, add oil, mustard seeds, urad dal, after it crackle, add green chilli and chopped onion. Fry well.

3. To a bowl, add bread, maida, rice flour, yogurt and fried onion and make it into a batter by adding water.

4. Heat thava, pour the batter and spread like dosa and pour oil around its sides.

5. Turn dosa when one side is cooked and take out when both sides ared cooked.

6. Serve it with coconut chutney or tomato chutney.

BRINJAL TOAMTO CURRY

2009-10-30T02:39:00.000-07:00

Ingredients

Brinjal 2

Onion 1

Tomato 1

Red chilli powder 1 tbsp

Masala powder 2 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Cut brinjal, tomato and onion into small pieces.

2. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves, chopped onion and salt and fry well.

3. Then add tomato and brinjal and fry well.

4. After they fried well, add chilli powder and masala powder.

5. After 5 mts turn off the heat.

6. Serve it with rice.

SIMPLE MAIDA MURUKU

2009-10-30T02:21:00.001-07:00

Ingredients

Maida 2 cups

Butter 25 gm

Sesame 2 tbsp

Red chilli powder 1 tbsp

Cumin seeds 1 tbsp

Salt to taste

Oil for fry

Preparation

1. Steam cook maida for abour 30 mts in low flame.

2. To a bowl, add cooked maida and butter and mix well.

3. Add chilli powder, sesame, cumin seeds and salt.

4. Mix well and make it into a thick dough.

5. Take small portions of the dough in a cooking presser and press in hot oil.

6. Take out the muruku when both sides are cooked.

7. Place it into a closed container.

BREAD PAKODA

2009-10-30T02:08:00.000-07:00

Ingredients

Bread 3 slices

Gram flour 1/2 cup

Salt to taste

Oil to fry

For potato masala

Boiled and mashed potato 2 cups

Onion 1

Green chilli 2

Turmeric powder 1/4 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Salt to taste

Preparation

1. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves, chopped green chilli and chopped onion. Fry well.

2. Add potato, turmeric powder and salt. Mix well.

3. Add little water and make thick masala.

4. Cut the corners of the bread and cut diagonally.

5. To a bowl, add gram flour and salt.

6. Add little water and make it into a thick batter as bajji batter.

7. Stuff potato masala in between 2 bread slices and dip bread into batter.

8. Heat oil in a pan and put bread in oil and fry.

9. Take out pakoda when both sides are cooked.

10. Serve it with tomato chutney.

BEETROOT CURRY

2009-10-30T01:09:00.000-07:00

Ingredients

Beetroot 1

Grated coconut 1/2 cup

Cumin seeds 1 tbsp

Red chilli powder 1 tbsp

Garlic 1 clove

Mustard seeds 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Grind coconut, cumin seeds and garlic coarsely.

2. Cut beetroot into small pieces.

3. Heat a pan, add oil, mustard seeds, after it crackle, add beetroot and salt. Fry well.

4. Add little amount of water and cook beetroot.

5. Add grinded coconut and chilli powder. Mix well.

6. Turn off the heat.

7. Serve it with rice.

CAPSICUM CURRY

2009-10-29T02:45:00.000-07:00

Ingredients

Capsicum 2

Onion 1

Tamarind juice 1/4 cup

Coriander powder 2 tbsp

Red chilli powder 1 tbsp

Cumin powder 1 tbsp

Mustard seeds 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut capsicum and onion into small pieces.

2. Heat oil in a pan, add mustard seeds, after it crackle, add onion and fry well.

3. Add capsicum and mix well.

4. Add tamarind juice and cook capsicum.

5. Then add coriander powder, chilli powder, salt and cumin powder.

6. After 5 mts turn off the heat.

7. Serve it with rice.

RIBBON PAKODA

2009-10-28T01:47:00.000-07:00

Ingredients

Gram flour 1 cup

Rice flour 1 cup

Corn flour 1 tbsp

Sesame 2 tbsp

Red chilli powder 2 tbsp

Butter 3 tbsp

Hing pinch

Salt to taste

Oil to fry

Preparation

1. To a bowl, add gram flour, rice flour, corn flour and butter. Mix well.

2. Add chilli powder, sesame, salt and hing.

3. Make it into a thick dough by adding water.

4. Take small part of the dough in the presser and press in the hot oil like ribbon.

5. Take out when they turn golden brown.

6. Repeat the process.

DRUMSTICK FRY

2009-10-28T01:34:00.000-07:00

Ingredients

Drumstick 3

Chilli powder 2 tbsp

Mustard seeds 1 tbsp

Curry leaves

Salt to taste

Oil 3 tbsp

Preparation

1. Heat a pan, add drumstick, salt and little water and cook.

2. Once drumsticks are cooked, turn off the heat.

3. Heat oil in a pan, add mustard seeds, after it crackle, add curry leaves, drumsticks and chilli powder. Fry well.

4. Serve it with rice.

GINGER PICKLE

2009-10-27T03:08:00.000-07:00

Ingredients

Ginger 1 piece

Small onion 5

Chilli powder 3 tbsp

Gingelly oil 1/4 cup

Mustard seeds 1 tbsp

Tamarind water 1/4 cup

Jaggery small piece

Salt to taste

Preparation

1. Grind or grate ginger.

2. Cut small onion finely.

3. Heat oil in a pan, add mustard seeds, after it crackle add onion and fry well.

4. Add grinded ginger and mix well.

5. Add tamarind water, chilli powder and salt. Stir well.

6. Add jaggery and turn off the heat when oil starts leaving its sides.

7. Serve it with rice.

YELLOW KOLUKATTAI

2009-10-26T08:36:00.000-07:00

Ingredients

Rice 3 cups

Urad dal 1 cup

Small onion 1 cup

Grated coconut 1/4 cup

Turmeric powder 1 tbsp

Salt to taste

Preparation

1. Grind small onion and keep aside.

2. Soak urad dal and rice for about 5 hours.

3. Grind urad dal and rice coarsely into a thick batter.

4. To the batter, add grinded onion, coconut and salt and make it into a thick batter.

5. Heat a pan, add water and turmeric powder and allow it to boil.

6. Make small ball of the batter and put in hot water.

7. Take out when it is cooked well.

8. The water is also a healthy drink.

9. Serve it with channa masala and chicken kulambu.

EGG PAKODA

2009-10-26T03:47:00.000-07:00

Ingredients

Egg 2

Gram flour 1/4 cup

Bread crumbs 1/4 cup

Red chilli powder 2 tbsp

Salt to taste

Oil to fry

Preparation

1. To a bowl, add egg and whisk it.

2. To this add gram flour, bread crumbs, chilli powder and salt. Mix well.

3. Heat oil in a pan.

4. Pour this batter in the hot oil with the help of a spoon.

5. Take the pakoda when both sides are cooked.

6. Serve it with tomato sauce.

ONION PAPAD CURRY

2009-10-23T02:06:00.000-07:00

Ingredients

Onion 3

Fried papad 3

Coconut 1/2

Cumin seeds 2 tbsp

Mustard seeds 1 tbsp

Garlic 2 cloves

Red chilli powder 2 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Grind coconut, cumin seeds, red chilli powder and garlic coarsely.

2. To a pan, add oil, mustard seeds, after it crackle, add chopped onion and salt. Fry well.

3. Now add grinded coconut and mix well.

4. Turn off the heat.

5. Mix it with papad.

6. Serve it with rice.

TOMATO RASAM

2009-10-22T00:52:00.000-07:00

Ingredients

Tomato 2

Tamarind juice 1/4 cup

Coriander powder 1 tbsp

Cumin powder 1 tbsb

Red chilli powder 1 tbsp

Pepper corns 1 tbsp

Cumin seeds 1 tbsp

Fenu greek seeds 1/2 tbsp

Garlic 2 cloves

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Coriander leaves to garnish

Oil 2 tbsp

Preparation

1. Grind tomato into fine paste.

2. Grind garlic, pepper corns and cumin seeds coarsely and keep aside.

3. Heat a pan, add oil, mustard seeds, after it crackle, add fenu greek seeds, curry leaves and tomato paste.

4. Add coriander powder, cumin powder and chilli powder. Mix well.

5. Add tamarind juice and grinded pepper corn mixture, water and salt.

6. After 5 mts turn off the heat.

7. Garnish with coriander leaves.

KEERA VADA

2009-10-21T02:08:00.000-07:00

Ingredients

Urad dal 1 cup

Chopped onion 1/4 cup

Green chilli 2

Coriander leaves 1/2 bunch

Chopped curry leaves 1/4 cup

Drumstick leaves 1/4 cup

Salt to taste

Oil to fry

Preparation

1. Soak urad dal for about 3 hours.

2. Grind it into a thick batter by adding small amount of water.

3. To this batter, add chopped onion, chopped green chilli, chopped coriander leaves, curry leaves, drumstick leaves and salt. Mix well.

4. Heat oil in a pan, add small amount of this batter and fry.

5. Serve it with chutney.

SNAKE GOURD FRY

2009-10-21T01:48:00.000-07:00

Ingredients

Snake gourd 1/2 piece

Onion 1

Grated coconut 1/4 cup

Channa dal 2 tbsp

Cumin seeds 1 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Red chilli powder 2 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut snake gourd into small pieces.

2. Heat a pan, add oil, snake gourd and salt and fry.

3. Cover it and cook and keep aside.

4. Heat another pan, add oil, mustard seeds after it crackle, add channa dal, curry leaves and chopped onion.

5. Fry well till onion turns golden brown.

6. Now add fried snake gourd, coconut and chilli powder. Mix well.

7. Turn off the heat.

8. Serve it with rice.

MASOOR DAL CURRY

2009-10-21T01:34:00.000-07:00

Ingredients

Masoor dal 1 cup

Potato 1

Onion 1

Tomato 1

Ginger garlic paste 2 tbsp

Red chilli powder 1 tbsp

Garam masala powder 1 tbsp

Cinnamon 1/2 stick

Cloves 2

Salt to taste

Oil 2 tbsp

Preparation

1. Soak masoor dal for about one hour.

2. To a cooker, add oil, cinnamon, cloves, chopped onion and ginger garlic paste.

3. Fry well till onion fry well.

4. Add chopped tomato, chopped potato and masoor dal. Mix well.

5. Add water and salt.

6. Cover it and cook masoor dal and potato.

7. After they cooked add chilli powder and masala powder.

8. After 5 mts turn off the heat.

9. Serve it with chapati.

MILK KESARI

2009-10-21T01:22:00.000-07:00

Ingredients

Sooji 1/2 cup

Sugar 2 cups

Milk 4 cups

Ghee 3 tbsp

Sliced almond 1/4 cup

Preparation

1. To a pan, add ghee and fry sooji.

2. To another pan, add milk, sooji, almond and sugar.

3. Heat the pan and stir continuously till the water evaporates.

4. Garnish with almond.

BRINJAL THOKKU

2009-10-19T06:03:00.000-07:00

Ingredients

Brinjal (egg plant) 2
Onion 1

Tomato 1
Tamarind lemon size

Curry leaves 10 leaves

Green chilli 2

Mustard seeds 1 tsp

Grated coconut 3 tbsp

Red chilli powder 2 tsp

Salt to taste

Sugar 1/2 spoon

Oil for fry

Preparation

1.Cut brinjal into lengthwise and fry in oil. Extract juice from the tamarind.

2.Heat a pan add oil, mustard seeds, curry leaves, chopped green chilli and chopped onion.

3.Fry till it turns golden brown. Add chopped tomatoes and salt and fry.
4.Now add fried brinjal, chilli powder, grated coconuttamarind juice and sugar.

5.Add little amount of water.

6.Turn off the heat. Serve it with rice.

RAVA LADDU

2009-10-18T01:55:00.000-07:00

Ingredients

Sooji (rava) 1 cup

Sugar 3/4 cup

Ghee 3 tbsp

Grated coconut 1/4 cup

Milk 1/4 tbsp

Cashew nuts 10

Raisins 10

Cardamom powder 1/2 tsp

Preparation

1. Heat a pan, pour ghee and fry cashew nuts and raisins in medium flame.

2. To the fried nuts, add coconut and mix well.

3. After 2 mts add sooji and fry for about 10 mts (Fry till you get nice roasted sooji smell)

4. At this time add sugar and mix well.

5. Add milk slowly and mix well.

6. Turn off the heat and add cardamom powder.

7. Make small balls.

NOTE: If you didnt get small balls, sprinkle some milk on it and make rava laddu.

FISH BIRYANI

2009-10-15T07:30:00.000-07:00

Ingredients

Boneless fish 10 pieces

Long grained rice 2 cups

Fried onion 1/2 cup

Green chilli 3

Biryani masala powder 4 tbsp

Turmeric powder 1/4 tbsp

Chilli powder 1 tbsp

Chopped coriander leaves 5 tbsp

Chopped mint leaves 5 tbsp

Aniseeds 1 tbsp

Ginger garlic paste 2 tbsp

Cinnamon 1/2 stick

Lemon juice 2 tbsp

Cloves 3

Cardamom 2

Bay leaf 2

Cumin seeds 1 tbsp

Yogurt 1/4 cup

Salt to taste

Oil 3 tbsp

Preparation

1. Soak rice for about half an hour.

2. To the rice, add salt, cinnamon, aniseeds, cardamom, cloves, bay leaf and cumin seeds.

3. Cook the rice to about 70% and drain excess water.

4. To the fish, add chilli powder, turmeric powder, 2 tbsp biryani masala, lemon juice and salt and keep aside for 30 mts.

5. Heat a pan, add 3 tbsp of oil and fry the fish carefully without breaking.

6. To the same oil, add yogurt, 2 tbsp of biryani masala, mint, coriander leaves, ginger garlic paste, chopped green chillies, lemon juice and half of the fried onion. Mix well.

7. Take small part of this mixture and keep it with fish fry

8. To the remaining mixture, spread the boiled rice and at the top, place the fried fish, masala mixture and fried onion.

9. Cover it with a tight lid and cook for about 15 mts in a medium flame.

10. Turn off the heat and serve hot.

TOMATO COCONUT GRAVY

2009-10-14T01:14:00.000-07:00

Ingredients

Tomato 1

Onion 1

Grated coconut 1/4 cup

Cumin seeds 1 tsp

Red chilli powder 2 tbsp

Mustard seeds 1 tsp

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Grind coconut and cumin seeds coarsely.

2. Heat a pan, add oil, mustard seeds, after it crackles, add chopped onion. Fry well.

3. Add chopped tomatoes. Mix well.

4. Add little water and salt. Let it cook for 5 mts.

5. After they cooked, add grinded coconut mixture and chilli powder.

6. Turn off the heat and garnish with coriander leaves.

7. Serve it with chapati.

NENTHARAMPALAM APPAM

2009-10-13T01:08:00.000-07:00

Ingredients

Maida 1 cup

Ripe banana 2

Rice flour 2 tsp

Saffron colour pinch

Sugar 3 tsp

Oil to fry

Preparation

1. To a bowl, add maida, rice flour, saffron and sugar. Add water and make it into a batter like bajji batter.

2. Cut banana into small pieces.

3. Dip banana in the flour and put it into the hot oil.

4. Fry till it turns into golden brown.

CHETTINAD CHICKEN GRAVY

2009-10-11T22:57:00.000-07:00

Ingredients

Chicken 5oo gm

Onion 1

Tomato 2

Ginger garlic paste 3 tbsp

Turmeric powder 1/4 tsp

Coriander powder 1 tbsp

Red chilli powder 1 tbsp

Garam masala powder 1 tbsp

Yogurt 4 tbsp

Cinnamon 1/2 stick

Cloves 2

Salt to taste

Oil 5 tbsp

To make masala

Small onion 10

Red chilli 5

Pepper 1 tbsp

Cumin seeds

Preparation

1. Wash chicken and marinate chicken with yogurt, chilli powder, ginger garlic paste and salt for about 30 mts.

2. Grind chopped big onion, chopped tomatoes finely.

3. Heat a pan, add oil, cumin seeds, red chilli, pepper and small onion. Fry and grind them.

4. Heat a pan, add oil, cinnamon, cloves, onion-tomato paste, turmeric powder, coriander powder, garam masala powder, ginger garlic paste, salt and grinded red chilli-small onion mixture. Mix well and cook it.

5. Heat another pan, add oil, marinated chicken and fry it.

6. To this fried chicken, add the cooked masala.

7. Once oil starts leaving its sides, turn off the heat.

8. Serve it with rice.

BISI BELA BHATH

2009-10-10T00:30:00.000-07:00

Ingredients

Rice 2 cups

Toor dal 3/4 cup

Brinjal 1

Carrot 1

Drumstick 1

Snake gourd 1/2 piece

Potato 1

Cucumber 1/4 piece

Onion 1

Tomato 1

Green chilli 3

Hing 1/4 tsp

Turmeric powder 1/4 tsp

Tamarind juice 3 tbsp

Curry leaves 10 leaves

Coriander leaves

Salt to taste

Oil 2 tbsp

To make powder

Red chilli 5

Cinnamon 1 stick

Fenugreek seeds 1/4 tsp

Cumin seeds 1 tsp

Cloves 3

Coriander seeds 2 tbsp

Channa dal 1 tsbp

Urad dal 1 tbsp

Grated coconut 2 tbsp

For seasoning

Mustard seeds 1 tsp

Red chilli 3

Cumin seeds 1 tsp

Preparation

1. Wash and cut all vegetables in cubes.

2. Dry roast the ingredients which are mentioned in 'to make powder' and grind them coarsely.

3. Heat a pan, add oil, mustard seeds, red chilli, cumin seeds, curry leaves, chopped green chillies and chopped onion. Fry well.

4. Add all vegetables, turmeric powder, hing, tomatoes, rice, salt, toor dal and water.

5. Mix well. Cover it and allow to cook.

6. After they cooked well, add the grinded powder and tamarind juice. Mix well.

7. Turn off the heat and garnish with coriander leaves.

BREAD ROLLS

2009-10-09T11:21:00.000-07:00

Ingredients

Bread 5 slices

Smashed potato 1 cup

Onion 1

Green chilli 2

Chopped coriander leaves 2 tbsp

Chilli powder 1 tbsp

Garam masala power 1 tbsp

Turmeric powder pinch

Maida 3 tbsp

Salt to taste

Oil for fry

Preparation

1. Heat a pan, add chopped onion, chopped green chillies and coriander leaves. Fry well.

2. Add smashed potatoes, masala powder, chilli powder, turmeric powder and salt.

3. Mix well and after 5 mts turn off the heat.

4. Cut the corners of the bread, sprinkle water on the bread.

5. Place potato mixture in the centre of the bread and fold it to close the ends.

6. Apply maida on the hand while folding the breads so that the closure is good.

7. Fry in hot oil.

Good to have as a evening snacks.

VERMICELLI VEGETABLE BIRYANI (UPMA)

2009-10-09T00:36:00.000-07:00

Ingredients

Semiya (semolina) 2 cups

Onion 1

Tomato 1

Chopped carrot and potato 1/2 cup

Ginger garlic paste 2 tbsp

Green chilli 2

Chilli powder 1 tbsp

Garam masla powder 2 tbsp

Cinnamon 1/2 stick

Cloves 2

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, cinnamon, cloves, chopped green chillies and chopped onion and ginger garlic paste.

2. Saute till golden brown.

3. Add chopped tomatoes and vegetables. Mix well.

4. Add 2 cups of water, salt, masala powder and chilli powder.

5. After the vegetables are cooked, add semiya and mix well.

6. After 3 mts turn off the heat.

IDIYAPPAM

2009-10-08T23:54:00.000-07:00

Ingredients

Rice flour 2 cups

Salt to taste

Preparation

1. To a bowl, add rice flour and salt. Mix well.

2. Add hot water to it and make it into a thick dough with the help of a ladle.

3. Take a small portion of the dough in a idiyappam presser.

4. Press it into a idli pan and steam cook it.

5. Serve it with potato channa masala.

GREEN PEAS CURRY

2009-10-08T01:58:00.000-07:00

Ingredients

Green peas 1 cup

Grated coconut 1/4 cup

Aniseed 1 tsp

Masala powder 2 tsp

Chilli powder 1 tsp

Coriander leaves

Cinnamon 1/2 stick

Cumin seed 1 tsp

Cloves 2

Salt to taste

Oil 2 tbsp

Preparation

1. Soak green peas in water for about 3 hours.

2. Grind coconut and aniseeds coarsely.

3. Cook green peas with salt.

4. Heat a pan, add oil, cinnamon, cloves, cumin seeds, cooked peas and grinded coconut mixture. Mix well.

5. Add masala powder, chilli powder and water.

6. After 5 mts turn off the heat.

7. Garnish with coriander leaves.

8. Serve it with chapati.

KARA KULAMBU

2009-10-08T00:19:00.000-07:00

Ingredients

Brinjal 1

Onion 1

Tomato 1

Garlic 10 flakes

Tamarind lemon sized

Red chilli powder 2 tbsp

Coriander powder 1 tbsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Curry leaves 10 leaves

Salt to taste

Gingelly oil 2 tbsp

Preparation

1. Heat a pan, add gingelly oil, mustard seeds, after it crackle, add curry leaves, chopped garlic and chopped onion.

2. Saute till the onion turns into golden brown.

3. Add red chilli powder and coriander powder and fry.

4. Add chopped tomatoes and chopped brinjal and mix well.

5. Add water and salt. Allow it to cook.

6. Turn off the heat when brinjal is cooked well.

7. Serve it with rice.

COCONUT KOLUKKATAI

2009-10-07T02:07:00.000-07:00

Ingredients

Urad dal 2 cups

Sooji 1/2 cup

Grated coconut 1 cup

Fenugreek seeds 1 tsp

Sugar 5 tbsp

Salt to taste

Preparation

1. Soak urad dal for about 3 hours.

2. Grind it into a thick paste by adding little amount of water.

3. To this add sooji and salt and mix well.

4. To a plate, add coconut and sugar. Mix well.

5. Heat idli pan, take small portion of the batter and coat the batter in coconut-sugar mixture and place it in a idli pan.

6. Repeat the same for the remaining batter.

7. Steam cook it and serve it with idli podi.

KHEER ( SEMIYA MILK PAYASAM)

2009-10-05T00:28:00.000-07:00

Ingredients

Semiya ( vermicelli) 1 cup

Sago 1/4 cup

Milk 2 cup

Sugar 1 cup

Cardamom powder 1 tsp

Ghee 3 tbsp

Cashew nut 10

Raisin 10

Preparation

1. Heat a pan, add ghee, fry cashew nuts and raisins.

2. To a pan, add milk, semiya, sago and sugar.

3. Allow it to boil.

4. Stir it continuously.

5. Add cardamom powder. After semiya and sago are cooked, turn off the heat.

6. Add fried cashew nuts and raisins.

EGG ROAST

2009-10-04T11:46:00.000-07:00

Ingredients

Boiled eggs 3

Onion 1

Tomato 1

Ginger garlic paste 1 tbsp

Green chilli 2

Red chilli powder 2 tbsp

Garam masala powder 1 tbsp

Cloves 2

Cinnamon 1/2 stick

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, cloves, cinnamon, chopped onion, green chillies, salt and ginger garlic paste.

2. Fry well and then add chopped tomatoes and fry.

3. Add red chilli powder, masala powder and coriander leaves.

4. Make small cuts in eggs.

5. Finally add these eggs into the tomato mixture and turn off the heat.

6. Serve it with rice.