SUNDAKKAI VATHAL KULAMBU

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

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

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

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

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

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

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

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

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

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)

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

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

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

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

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)

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

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)

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)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.