MIXED VEGETABLE RICE (KUTTAN CHORU)

Ingredients

Rice 2 cups

Toor dal 1/2 cup

Cucumber 1/4

Raw banana 1

Snakegourd 1/4

Yam small piece

Brinjal 1

Carrot 1

Drumstick leaves 1/4 cup

Drumstick 1

Grated coconut 1/2 cup

Cumin seeds 1 tbsp

Garlic 2 cloves

Curry leaves 5 leaves

Red chilli powder 2 tbsp

Turmeric powder 1/2 tsp

Mustard seeds 1 tbsp

Urad dal 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut all vegetables into lengthwise and wash dal and rice.

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

3. To a cooker, add rice, toor dal, vegetables, drumstick leaves, turmeric powder, salt and 5 cups of water.

4. Turn on the heat, cover it and cook.

5. After 3 to 5 whistle, turn off the heat.

6. Heat another pan, add oil, mustard seeds, after it crackle, add urad dal, curry leaves, grinded coconut mixture and cooked rice, dal, vegetable mixture into it. Mix well continously.

7. Turn off the heat. Serve it with papad.

CRISPY MURUKU

Ingredients

Gram flour 2 cups

Rice flour 1 cup

Red chilli powder 2 tbsp

Onion 1

Butter or Ghee 2 tbsp

Cumin seeds 1 tbsp

Salt to taste

Oil for fry

Preparation

1. Grind onion finely.

2. To a bowl, add rice flour, gram flour, red chilli powder, cumin seeds, grinded onion and butter. Mix well.

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

4. Heat oil in a pan.

5. Take a small portion of the dough in a muruku presser and press it into a hot oil.

6. Turn the muruku and take out when it turns into golden brown.

SEEVAL

Ingredients

Gram flour 1 cup

Rice flour 1/4 cup

Red chilli powder 2 tbsp

Cumin seeds 1 tsp

Salt to taste

Butter 1 tbsp

Oil for fry

Preparation

1. To a bowl, add gram flour, rice flour, red chilli powder, cumin seeds, salt and butter. Mix well.

2. Make it into a thick dough by adding small amount of water.

3. Take the dough in a muruku machine. Use the flat opening for making seeval.

4. Heat oil in a pan, press the muruku machine and drop seeval in hot oil.

5. Fry till it turns golden brown.

BITTER GOURD KULAMBU

Ingredients

Bitter gourd (pavakai) 1

Onion 1

Tomato 1

Grated coconut 1/2 cup

Coriander powder 1 tbsp

Red chilli powder 1 tbsp

Cumin seeds 1/2 tbsp

Curry leaves 10 leaves

Jaggery small amount

Mustard seeds 1 tbsp

Gingelly oil 3 tbsp

Preparation

1. Heat a pan, add oil, coconut, coriander powder, red chilli powder, curry leaves and cumin seeds. Fry well till the colour of the coconut changes into brown colour.

2. Cool it and grind it into a fine paste by adding small amount of water.

3. Heat another pan, add gingelly oil, mustard seeds, after it crackle add chopped onion, chopped tomatoes and chopped bitter gourd.

4. Fry well till the bitter gourd changes into dark brown colour.

5. After that add grinded coconut mixture, salt and jaggery.

6. Serve it with rice.

(Note : The kulambu would tastes bitter if bitter gourd is not fried well.)

SPICY CHAPATI

Ingredients

Wheat flour 2 cups

Chopped coriander leaves 1/4 cup

Red chilli powder 1 tbsp

Garam masala powder 1 tbsp

Salt to taste

Oil

Preparation

1. To a bowl, add wheat flour, salt, coriander leaves, red chilli powder and garam masala powder. Mix well.

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

3. Divide the dough into eight equal parts and roll it.

4. Heat thawa, put chapathi into it.

5. Pour oil around its sides. Turn it when one side is cooked.

6. Take it when both sides are cooked.

7. Serve it with any pickle.

ERISERRY

Ingredients

Yam one medium piece

Moong dal 1/4 cup

Coconut 1/2 cup

Pepper 2 tbsp

Jaggery one small piece

Garlic 1

Urad dal 1 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Cut yam into big cubes. Wash moong dal.

2. To a cooker, add Moong dal , yam, salt and 1/2 cup water. Cover it.

3. After 3 whistle, turn off the heat.

4. Grind coconut and pepper coarsely.

5. Heat a thawa, add oil, mustard seeds after it crackle add urad dal, curry leaves, and grinded coconut and pepper. Fry well till it turns into slight brown.

6. To the cooked yam and moong dal, add the above fried ingredients, slightly crushed garlic and jaggery.

7. Heat for about 3 mts and turn off the heat.

8. Serve it with rice.

RAW BANANA FRY

Ingredients

Raw banana 1

Masala powder 1 tbsp

Red chilli powder 1 tbsp

Mustard seeds 1 tsp

Curry leaves 10

Salt to taste

Oil 3 tbsp

Preparation

1. Peel off the skin and cut raw banana into small cubes.

2. Heat a pan, add oil and mustard seeds. After it crackle, add curry leaves and raw banana.

3. Add chilli powder, salt and masala powder.

4. Serve it with rice.

SWEET CHAPATI

Ingredients

Wheat flour 2

Almond 15

Cashew nut 15

Cardamom powder 2 tbsp

Sugar 3 tbsp

Salt 1/2 tsp

Ghee

Preparation

1. To a bowl, add wheat flour and salt and make it into a dough.

2. Grind almond and cashew nut finely.

3. Mix almond, cashew nut, sugar and cardamom powder.

4. Divide the dough into 8 equal parts.

5. Roll them and put one spoon of the powder in the centre and cover it.

6. Roll them again into thin chapati.

7. Heat thawa, put chapati and pour oil along its sides.

8. Turn the chapati and take the chapati when both sides are cooked.

ADAI DOSA

Ingredients

Rice 1 cup

Channa dal 1 cup

Urad dal 2 tbsp

Green peas 1 tbsp

Chickpeas 1 tbsp

Toor dal 1 cup

Red chilli 3

Coriander leaves

Curry leaves 10

Green chilli 3

Small onion 5 or Big onion 1

Drumstick leaves

Gingelly oil

Salt to taste

Hing 1/2 tsp

Preparation

1. Soak rice, red chilli, dal, green peas and chick peas for about 3 hours.

2. Grind them into a coarse batter.

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

4. Add hing and salt. Mix well.

5. Heat thawa, pour this batter and spread into a thick dosa.

6. Pour oil around its sides.

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

8. Serve it with any chutney.

CURD RICE

Ingredients

Boiled rice 2 cups

Curd ( yogurt) 1/2 cup

Milk 1/4 cup

Grated carrot 1/4 cup

Cashew nut 10

Raisin 10

Green chillie 3

Channa dal 1 tbsp

Mustard seeds 1 tsp

Curry leaves 5 leaves

Salt to taste

Oil 3 tbsp

Preparation

1. Heat a pan, add oil, mustard seeds, after it crackle add curry leaves, channa dal, cashew nuts, raisins, chopped green chillies and grated carrot. Fry for 3 mts.

2. To this add milk, salt and yogurt.

3. Turn off the heat. Add boiled rice to this and mix well.

4. Serve it with any pickle.

GRATED MANGO PICKLE

Ingredients

Peeled and grated mango 2 cups

Gingelly oil 1/4 cup

Fenugreek seeds 1 tsp

Hing 1/2 tsp

Red chilli powder 5 tbsp

Mustard seeds 1 tsp

Turmeric powder 1/2 tsp

Salt to taste

Preparation

1. Heat a pan add 2 tbsp of gingelly oil, fenugreek seeds and hing. Roast and grind.

2. Heat another pan, add remaining gingelly oil and mustard seeds, after it crackle add turmeric powder and chilli powder. Mix well.

3. To this add grated raw mango and salt. Mix well till the oil comes out.

4. Finally add the grinded fenugreek seeds.

5. Turn off the heat and serve it with curd rice.

CORIANDER GINGER CHICKEN

Ingredients

Chicken 500gm

Onion 1

Green chilli 2

Ginger 1 small piece

Coriander leaves a bunch

Soya sauce 1tbsp

Lemon juice 2 tbsp

Curry leaves 10 leaves

Pepper powder 2 tbsp

Ginger garlic paste 2 tbsp

Corn flour 3 tbsp

Salt to taste

Oil to fry

Preparation

1. To the chicken, add corn flour, soya sauce and lemon juice. Mix well.

2. To a pan, add oil and chicken and fry and keep aside.

3. Grind onion, coriander leaves, curry leaves and green chillies into a paste.

4. Heat another pan, add sliced ginger, ginger garlic paste. Mix well.

5. Now add the grinded paste into the pan and fry.

6. Add little water, salt and pepper powder.

7. After 3 mts turn off the heat.

8. Garnish with coriander leaves.

MOONG DAL SAMBAR

Ingredients

Moong dal 1/2 cup

Potato 1

Green chilli 2

Onion 1

Cumin seeds 1 tbsp

Curry leaves 5 leaves

Sambar powder 2 tbsp

Red chilli powder 1/2 tsp

Mustard seeds 1 tbsp

Fenugreek seeds 1/2 tsp

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. To a cooker, add chopped onion, washed moong dal, chopped potatoes, salt and chopped green chillies. Add 2 cup of water and cover it. After 3 to 5 whistles turn off the heat.

2. Turn on the heat, add sambar powder and chilli powder and mix well.

3. Heat another pan, add oil and mustard seeds, after it crackle, add fenugreek seeds, cumin seeds and curry leaves.

4. Add this to the sambar and turn off the heat.

5. Garnish with coriander leaves.

6. Serve it with idli or dosa.

SEMIYA RAVA IDLI

Ingredients

Semiya 1 cup

Sooji 1 cup

Onion 1

Green chilli 2

Channa dal 1 tbsp

Mustard seeds 1 tsp

Curry leaves 10 leaves

Yogurt 1/4 cup

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan, add oil and mustard seeds, after it crackle, add channa dal, chopped curry leaves, chopped green chillies and chopped onion. Fry well till the colour of the onion changes slightly. Turn off the heat. Allow it to cool.

2. To a bowl, add semiya, sooji, fried ingredients, yogurt and salt.

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

4. Heat idli pan, pour this batter into it. Cover it and cook it.

5. Serve this with moong dal sambar and coconut chutney.

GOBI FRY

Ingredients

Gobi 1 cup

Maida 1/2 cup

Corn flour 3 tbsp

Ginger garlic paste 1 tbsp

Tomato sauce (optional)1/2 tbsp

Salt to taste

Oil for fry

Preparation

1. To a bowl, add maida, corn flour, ginger garlic paste, tomato sauce and salt. Add water t0 this and make a thick batter.

2. Heat oil in a pan.

3. Dip cauliflower florets in the batter and put it into the hot oil.

4. Deep fry in oil till it turns into crisp and golden brown.

GOBI CURRY

Ingredients

Gobi 1 cup

Onion 1

Tomato 1

Ginger garlic paste 1 tbsp

Chilli powder 1 tbsp

Masala powder 1 tbsp

Cinnamon 1/2 stick

Cloves 2

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Heat oil in a pan, add cinnamon, cloves, ginger garlic paste and chopped onion. Fry well till the colour of the onion changes into golden brown.

2. Now add chopped tomatoes and fry.

3. Add gobi and salt. Fry well. Cover it and cook.

4. Add chilli powder and masala powder.

5. After gobi is cooked well, turn off the heat. Garnish with coriander leaves.

6. Serve it with rice or chapati.

PANEER TIKKA MASALA

Ingredients

Paneer 250 gm

Onion 1

Tomato 1

Green chilli 2

Ginger garlic paste 2 tbsp

Yogurt 3 tbsp

Lemon juice 3 tbsp

Kasoori methi leaves 2 tbsp

Cumin seeds 1 tsp

Bay leaf 1

Cardamom 2

Milk 1/4 cup

Turmeric powder 1/2 tsp

Chilli powder 1 tbsp

Coriander powder 2 tbsp

Coriander leaves

Tomato sauce 2 tbsp

Sugar 1/2 tsp

Salt to taste

Ghee 2 tbsp

Preparation

1. Marinate paneer by adding lemon juice, ginger garlic paste, 1 tbsp coriander powder, 1/2 tbsp chilli powder and salt in a bowl. Cover it and marinate for an hour.

2. Heat ghee in a pan, add cumin seeds, bay leaf, cardamom, chopped green chillies and chopped onion. Fry well till it turns golden brown.

3. Add chopped tomatoes and fry well.

4. Add turmeric powder, coriander powder, chilli powder and yogurt. Mix well.

5. Add tomato sauce, kasoori methi powder, salt and milk. Stir for few mts till the sauce thickens.

6. Now add the marinated paneer into the sauce.

7. After 5 mts, turn off the heat. Garnish with coriander leaves.

8. Serve it with naan or chapati.

CHETTINAD PEPPER CHICKEN

Ingredients

Chicken 500 gm

Onion 1

Tomato 1

Ginger garlic paste 2 tbsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Cinnamon 1/2 stick

Cloves 2

Cardamom 2

Coriander powder 2 tbsp

Red chilli powder 1 tbsp

Cumin powder 1 tbsp

Crushed pepper 3 tbsp

Green chilli 2

Coriander leaves

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, mustard seeds, after it crackle add cumin seeds, cardamom, cloves, cinnamon, finely chopped onion and salt.

2. Fry until it turns golden brown.

3. Add ginger garlic paste, chopped green chillies, curry leaves, chopped tomatoes, coriander powder, red chilli powder and cumin powder. Mix well and cook in a medium heat.

4. After the tomatoes are cooked, add chicken. Cover it and let it cook for 10 mts.

5. Add crushed pepper to the cooked chicken. Mix well.

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

7. Serve it with rice or roti.

KASHMIR PULAO

Ingredients

Long grained rice 2 cups

Green peas, chopped carrot, potato, cauliflower 1 cup

Big onion 2

Tomato 2

Ginger garlic paste 2 tbsp

Cinnamon 2 piece

Cloves 4

Cardamom 6

Butter 50 gm

Yogurt 1/2 cup

Coriander and mint leaves one handful

Green chilli 4

Cashew nut 15

Turmeric powder 1/2 tsp

Salt to taste

Oil 2 tbsp

Preparation

1. Wash and soak rice for one hour.

2. Grind cinnamon, cloves and cardamon finely and keep aside.

3. In a cooker, add oil, chopped green chillies, chopped onion and cashew nuts. Fry well.

4. Add butter, coriander leaves, mint leaves, chopped tomatoes, ginger garlic paste and grinded paste. Mix well.

5. Now add turmeric powder, vegetables and yogurt. Mix well.

6. Add rice, salt and 3 cups of water.

7. Cover it and after 1 whistle reduce the flame and turn off the heat after 3 mts.

8. Serve it with raita, chicken curry etc.

POTATO CHANNA MASALA

Ingredients

Chickpeas 1 cup

Potato 2

Onion 1

Tomato 1

Ginger garlic paste 2 tbsp

Masala powder 1 tbsp

Red chilli powder 1/2 tbsp

Cinnamon 1/2 stick

Cloves 2

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Soak chickpeas over night.

2. Heat a pressure cooker, add oil, cinnamon, cloves, chopped onion and ginger garlic paste. Fry well.

3. Add chopped tomatoes, chopped potatoes, chickpeas and salt. Mix well.

4. Add 1 cup water, cover it and after 5 whistle turn off the heat.

5. Turn on the heat, add masala powder and red chilli powder to it.

6. After 5 mts turn off the heat.

7. Garnish with coriander leaves.

8. Serve it with poori, chapati and battura.

PANEER BUTTER MASALA

Ingredients

Paneer 1 cup

Onion 1

Coriander powder 1 tbsp

Garam masala powder 1/2 tbsp

Tomato paste 2 tbsp

Tomato ketchup 2 tbsp

Red chilli powder 1/2 tbsp

Butter 3 tbsp

Ginger garlic paste 1 tbsp

Kasoori methi powder 1 tbsp

Milk 1/2 cup

Coriander leaves

Salt to taste

Preparation

1. To a bowl add coriander powder, garam masala powder, chilli powder, tomato ketchup, tomato paste, milk and kasoori methi powder. Mix well.

2. Heat a pan, add butter and melt it.

3. Add ginger garlic paste and finely chopped onion and fry well till it turns golden brown.

4. Now add the mixture in the bowl to the pan.

5. Cover it and cook for 3 mts in a slow flame.

6. Add milk and salt. Mix well.

7. Now add paneer and coriander leaves.

8. If you want colour add red colour.

9. Turn off the heat and serve.

YAM FRY

Ingredients

Finely sliced yam 1 cup

Finely chopped onion 1/2 cup

Ginger garlic paste 2 tbsp

Coriander powder 1 tbsp

Red chilli powder 1 tbsp

Garam masala powder 1/2 tsp

Coriander leaves

Green chilli 2

Curry leaves 5 leaves

Mustard seeds 1 tsp

Salt to taste

Oil 2 tbsp

Preparation

1. Put sliced yam in boiling water for 5 mts.

2. Heat a pan, add mustard seeds, chopped curry leaves, chopped green chillies, ginger garlic paste and onion. Fry well.

3. Add coriander powder, chilli powder, salt and little water. Mix well.

4. To this add boiled yam.

5. If one side turns brown turn the yam.

6. Sprinkle garam masala powder and turn off the heat.

7. Garnish with coriander leaves.

8. Serve it with rice.

VEGETABLE BIRYANI

Ingredients

Long grained rice 2 cups

Onion 1

Carrot 1

Potato 1

Beans 5

Cauliflower 1/2 cup

Green chilli 3

Ginger garlic paste 2 tbsp

Yogurt 1/4 cup

Cinnamon 1/2 stick

Cardamom 3

Cumin seeds 1 tsp

Bay leaf 1

Oil 2 tbsp

Salt to taste

Preparation

1. To a pan add oil, cinnamon, cardamom, bay leaf, cumin seeds, chopped green chillies, ginger garlic paste and chopped onion. Fry well.

2. Now add chopped vegetables and half cook the vegetables. Then add yogurt and salt. Mix well.

3. To a pan add rice, water, oil, salt and cardamom. Half cook the rice.

4. To another pan spread half cooked vegatable as one layer.

5. Then spread half cooked rice as second layer

6. Again spread vegatables as third layer and rice as fourth layer.

7. On the top of the rice sprinkle some fried onions. Cover it tightly and cook in a medium flame.

8. After 15 mts turn off the heat.

9. Serve it with raita or any vegatable curry.

GREEN CHUTNEY (PUDINA CHUTNEY)

Ingredients

Mint (pudina) leaves a bunch

Coriander leaves a bunch

Green chilli 3

Tamarind 1 tbsp

Onion 1/2

Coconut 3 tbsp

Mustard seeds 1 tsp

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, mustard seeds, after it crackle add chopped onion, tamarind and chopped green chillies. Fry well.

2. Now add chopped coriander and mint leaves and fry.

3. Finally add coconut, mix well and turn off the stove.

4. Cool it and grind it by adding salt.

5. Serve it with dosa, idly etc.

COCONUT RICE

Ingredients

Freshly grated coconut 1 cup

Boiled rice 2 cups

Cashew nut 10

Raisin 10

Green chilli 2

Channa dal 1 tbsp

Urad dal 1 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Coriander leaves

Ghee 2 tbsp

Oil 2 tbsp

Sugar 1 tsp

Salt to taste

Preparation

1. Fry raisins, cashew nuts and coconut in ghee and keep aside.

2. Heat oil in a pan, add mustard seeds, after it crackle add channa dal, urad dal, curry leaves, chopped green chillies and coriander leaves. Fry well.

3. To this add fried coconut, raisins, cashew nuts, sugar and salt. Mix well.

4. Turn off the stove. Mix it with boiled rice.

5. Serve it with chicken curry.

RASAM

Ingredients

Tamarind juice 1/2 cup

Onion 1

Tomato 2

Chopped coriander leaves 2 tsp

Green chilli 2

Curry leaves 5 leaves

Garlic 5 cloves

Cumin seeds 1 tsp

Fenugreek seeds 1/2 tsp

Pepper corns 1 tsp

Coriander powder 1 tbsp

Red chilli powder 1/2 tbsp

Cumin powder 1 tbsp

Turmeric powder 1/2 tsp

Hing a pinch

Sugar 1/2 tsp

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan add water, add chopped onion, chopped tomatoes, chopped green chilli, chopped garlic (3), chilli powder, coriander powder, cumin powder, salt, sugar, coriander leaves and tamarind juice.

2. Boil for about 10 mts.

3. Grind cumin seeds, garlic (2) and pepper corns coarsely.

4. Heat another pan, add oil, mustard seeds after it crackle add red chilli, fenugreek seeds, urad dal, hing, curry leaves, turmeric powder and grinded garlic mixture. Fry it.

5. Add the above to the rasam.

6. After 5 mts turn off the heat.

7. Serve it with rice.

MANGO RICE

Ingredients

Grated mango 1 cup

Boiled rice 2 cups

Red chilli 2

Channa dal 1 tbsp

Urad dal 1 tbsp

Green chilli 2

Mustard seeds 1tsp

Curry leaves 5 leaves

Coriander leaves

Turmeric powder 1/2 tsp

Hing pinch

Cashew nut 5

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, mustard seeds after it crackle add red chilli, channa dal, urad dal, curry leaves, chopped green chillies, turmeric powder, broken cashew nuts and coriander leaves. Fry well.

2. Now add hing, salt and grated mango. Mix well.

3. Turn off the stove.

4. Mix it with rice and garnish with coriander leaves.

5. Serve it with tomato chutney.

SNAKE GOURD CURRY ( PUDALANGAI KUTTU)

Ingredients

Chopped snake gourd 1 cup

Chopped onion 1 cup

Coconut 1/2 cup

Green chilli 2

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Urad dal 1 tsp

Curry leaves 5 leaves

Red chilli powder 1 tsp

Garlic 2 cloves

Salt to taste

Oil 3 tbsp

Preparation

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

2. Heat pan, add oil, mustard seeds after it crackle add urad dal, curry leaves, chopped green chillies, onion and snake gourd. Fry well.

3. After they are cooked, add grinded coconut mixture. Mix it well.

4. Turn off the heat.

5. Serve it with rice.

ALOO GOBI

Ingredients

Aloo 1

Gobi 1 cup

Onion 1

Tomato 2

Green chilli 2

Ginger garlic paste 1 tbsp

Red chilli powder 1 tsp

Coriander powder 2 tsp

Turmeric powder 1/2 tsp

Hing a pinch

Cumin seeds 1 tsp

Kasoori methi 1 tbsp

Garam masala 1 tsp

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Heat oil in a pan, add cumin seeds, finely chopped onion, tomatoes and green chillies. Fry well.

2. Add hing, ginger garlic paste and turmeric powder. Mix well.

3. Now add coriander powder, red chilli powder, kasoori methi and salt.

4. Add chopped potatoes and gobi. Sprinkle some water. Cover it and cook.

5. Add garam masala and coriander leaves.

6. Turn off the heat when they are cooked.

7. Serve it with chapati.

TUNA FISH CURRY

Ingredients

Tuna fish( canned) 1

Onion 1

Tomato 1

Curry leaves 5 leaves

Mustard seeds

Ginger garlic paste 1 tbsp

Masala powder 1tbsp

Red chilli powder 1 tsp

Salt to taste

Oil 2 tbsp

Preparation

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

2. Fry well till it turns into golden brown.

3. Add ginger garlic paste, chopped tomatoes. Fry well.

4. Now add tuna fish, salt, masala powder and red chilli powder.

5. Mix well and turn off the heat.

6. Serve it with rice or chapatis.

CHICKEN KOTHU PAROTA

Ingredients

Parota 5

Onion 1

Tomato 1

Chicken kulambu 1 cup

Ginger garlic paste 1 tbsp

Cinnamon 1/2 stick

Cloves 2

Bay leaf 1

Green chilli 1

Masala powder 1 tsp

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Make parota into small pieces.

2. Heat a pan add oil, cinnamon, cloves, bayleaf, chopped green chilli, ginger garlic paste and chopped onion.

3. Fry well till it turns golden brown.

4. Add chopped tomatoes and fry well. Add salt and masala powder.

5. Now add parota, coriander leaves and chicken kulambu.

CHICKEN KULAMBU

Ingredients

Chicken 500 gm

Onion 2

Tomato 1

Green chilli 2

Ginger garlic paste 2 tbsp

Coconut milk 1 cup

Coriander powder 2 tbsp

Red chilli powder 1 tbsp

Masala powder 2 tbsp

Pepper powder 1 tbsp

Cinnamon 1/2 stick

Bay leaf 1

Cloves 2

Curry leaves 5 leaves

Coriander leaves 5 spoon

Salt to taste

Oil 2 tbsp

Preparation

1. Heat oil in a pan, add cinnamon, bay leaf, cloves, curry leaves and chopped onion. Fry well till the colour of the onion changes into golden brown.

2. Add ginger garlic paste, chopped tomatoes and green chillies. Fry well.

3. Now add chicken and salt, mix it. Cover it and allow it to cook.

4. After it cooked add coriander powder, chilli powder and masala powder.

5. Add coconut milk. Mix it. Add chopped coriander. Sprinkle pepper powder on the top.

6. Turn off the stove. Serve it with rice, roti, dosa etc.

BANANA DOSA

Ingredients

Ripe banana 2

Maida 2 tbsp

Rice flour 1/4 cup

Cashew nut 10

Raisin 10

Sugar 3 tbsp

Ghee

Cardamom powder 1/2 tsp

Preparation

1. Grind banana into a paste.

2. Add maida, rice flour, broken cashew nuts, raisins, cardamom powder and sugar. Mix like a dosa dough.

3. Heat a thava pour one spoon of dough and add ghee.

4. Turn it and take it when both sides are cooked.

BROWN BREAD UPMA

Ingredients

Brown bread 5 slices

Onion 1

Green chilli 3

Urad dal 1 tsp

Mustard seeds 1tsp

Curry leaves 5 leaves

Coriander leaves to garnish

Salt to taste

Oil 2 tbsp

Preparation

1. Make bread into very small pieces.

2. Heat a pan, add oil, musatard seeds after it crackle add urad dal, curry leaves, chopped green chillies and onion.

3. Fry well till the colour of the onion changes golden brown.

4. Now add bread pieces and salt. Mix well

5. After 2 mts turn off the heat.

6. Garnish with coriander leaves.

TOMATO BREAD UPMA

Ingredients

Bread 4 slices

Onion 1

Tomato 2

Sambar powder 1 tbsp

Green chilli 2

Mustard seeds 1 tsp

Coriander leaves

Oil 2 tbsp

Preparation

1. Cut bread into small pieces.

2. Heat a pan, add oil, mustard seeds after it crackle add chopped green chillies, coriander leaves, chopped onion, chopped tomatoes, salt and sambar powder.

3. Fry well till they are cooked.

4. Now put bread pieces into it and fry for 2 mts.

5. Turn off the heat.

GHEE RICE

Ingredients

Long grained rice 2 cups

Onion 1

Cardamom 2

Cinnamon 1/2 stick

Cloves 2

Ginger garlic paste 2 tsp

Bay leaf 1

Ghee 5 tbsp

Salt to taste

Preparation

1. To a pan add ghee and rice. Fry the rice and keep aside.

2. To a pressure cooker add ghee, cloves, cinnamon, cardamom, bayleaf, ginger garlic paste and finely sliced onion. Fry well till the colour of the onion turns golden brown.

3. Now add rice and 3 cups of water and salt.

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

5. Serve it with chicken curry.

TAMARIND RICE

Ingredients

Boiled rice 2 cups

Tamarind lemon size

Channa dal 2 tsp

Red chilli 3

Turmeric power 1/2 tsp

Sesame oil 3 tsp

Curry leaves 5 leaves

Mustard seeds 1 tsp

Peanuts 3 tsp

Salt to taste

Hing pinch

Preparation

1. Extract the juice from tamarind.

2. To a pan add mustard seeds, after it crackle add channa dal, red chilli, curry leaves and peanuts. Fry well.

3. To this add tamarind juice, turmeric powder and hing.

4. Stir well till the amount reduces to half.

5. Turn off the heat when you see an oil layer around the edges.

6. Mix it with rice.

POTATO PEAS CURRY

Ingredients

Potato 2 large

Green peas 1/2 cup

Onion 1

Tomato 1

Ginger garlic paste 2 tsp

Green chilli 2

Coconut milk 1 cup

Red chilli powder 1/2 tsp

Masala powder 1 tsp

Cinnamon 1/2 stick

Cloves 2

Coriander leaves

Salt to taste

Oil 3 tsp

Preparation

1. Heat a cooker and add to it oil, cinnamon, cloves, chopped green chillies and chopped onion. Fry well till it turns golden brown.

2. Add ginger garlic paste and chopped tomatoes and fry.

3. Now add chopped potatoes and green peas.

4. Cover it and allow it to cook. After 3 whistle turn off the heat.

5. After 10 mts open the cooker and turn on the heat. To the contents, add coconut milk, red chilli powder and masala powder.

6. Mix well and after 5 mts turn off the heat and garnish with coriander leaves.

7. Serve it with rice or chapati.

CABBAGE CURRY

Ingredients

Chopped cabbage 2 cups

Chopped onion 1/2 cup

Coconut 1/2 cup

Cumin seeds 1 tsp

Garlic 2 cloves

Red chilli powder 1 tsp

Turmeric powder pinch

Curry leaves 5 leaves

Mustard seeds 1 tsp

Urad dal 1 tsp

Salt to taste

Oil 3 tsp

Preparation

1. To a pan add cabbage, salt, turmeric powder and small amount of water. Cover it and cook the cabbage.

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

3. Heat oil in a pan add mustard seeds, urad dal, curry leaves and chopped onion. Fry till the colour of the onion turns slight brown.

4. Now add cooked cabbage and grinded coconut and salt. Mix well.

5. After 3 mts turn off the heat.

6. Serve it with rice.

GOBI PARATHA

Ingredients

Shreded gobi 2 cups

Wheat flour 2 cups

Green chilli 2

Chopped coriander leaves 3 tsp

Red chilli powder 1/2tsp

Salt to taste

Oil

Preparation

1. Make chapati dough and divide it into 8 equal parts.

2. Squeeze out extra moisture in the shreded gobi.

3. To a bowl add shreded gobi, coriander leaves, chopped green chilli, red chilli powder and salt mix well.

4. Roll the balls with the help of dry flour and put 2 tsp of gobi in the centre and cover it.

5. Place the close part on the top and roll it very slowly.

6. Heat thava put the paratha wait till paratha changes colour.

7. Now turn the paratha apply oil along its edges.

8. When both sides turn brown colour take out the paratha.

9. Serve gobi paratha with tomato chutney.

SPINACH DAL CURRY

Ingredients

Spinach 1 bunch

Moong dal 1/2 cup

Onion 1

Tomato 1

Coconut 1/2 cup

Cumin seeds 1 tsp

Red chilli powder 1 tsp

Garlic 1 clove

Mustard seeds 1 tsp

Curry leaves 5 leaves

Salt to taste

Oil 3 tsp

Preparation

1. Cook moong dal and keep aside.

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

3. To a pan add oil, mustard seeds, curry leaves and onion. Fry well.

4. Now add tomato and fry well.

5. Add spinach and cook.

6. Add cooked moong dal and grinded coconut and mix well.

7. After 5 mts turn off the heat.

8. Serve it with rice.

AVIYAL

Ingredients

Brinjal 1

Cucumber 1/2

Raw banana 1

Drumstick 2

Yam 5 pieces

Snake gourd 1/4

Mango 2 piece

Green chilli 2

Cumin powder 1 tsp

Turmeric powder 1/2 tsp

Freshly grated coconut 1/2 cup

Coconut oil 2 tsp

Mustard seeds 1 tsp

Curry leaves 5 leaves

Salt

Preparation

1. Cut all vegetables into lengthwise.

2. Grind green chillies.

3. Heat a pan add oil, mustard seeds, curry leaves, all vegetables, salt and grinded green chillies. Mix well.

4. Add little water and cover it and cook.

5. After the vegetables are cooked add grated coconut, cumin powder and coconut oil.

6. Mix well and turn off the heat.

7. Serve it with rice.

INJI PACHADI

Ingredients

Chopped ginger 1/4 cup

Small onion 3

Green chilli 2

Coconut 1/4 cup

Coriander powder 1 tsp

Red chilli powder 1/2 tsp

Hing 1/2 tsp

Mustard seeds 1 tsp

Curry leaves 5 leaves

Jaggery small amount

Salt to taste

Oil 3 tsp

Preparation

1. Heat oil in a pan add chopped ginger, small onion, chopped green chillies and coconut. Fry till they turn brown colour.

2. Grind them by adding coriander powder, chilli powder and hing into a fine paste.

3. To a pan add oil, mustard seeds, curry leaves, salt, grinded mixture and finally add jaggery.

4. After 3 mts turn off the heat.

5. Serve it with rice.

PANEER

Ingredients



Milk

Lemon juice or vinegar



Procedure



1. Bring milk to boil. Add lemon juice and stir well.

2. Milk will curdle. Turn off the heat.

3. Pour this curdle milk into any thin cloth.

4.Drain the water and twist the cloth and add some weight on top of the cloth.

5. After an hour take the paneer from the cloth and cut into cubes.

6. Paneer is ready.



(Note: Don't put heavy weight on the paneer, that will make your paneer hard.)

PAAL KOLUKKATAI

Ingredients

Rice flour 2 cups

Grated coconut 1/2cup

Cashew nut or almond powder (optional) 5 tsp

Sugar 1 cup

Milk

Preparation

1. To a bowl add rice flour, freshly grated coconut, 1/2 cup of sugar, powdered nuts and mix well by adding required amount of water.

2. Make it into a thick dough and make small balls.

3. Boil milk, add powdered nuts and remaining sugar, stir well.

4. Now add balls one by one without breaking.

5. Keep it in a low flame till all the balls get cooked.

6. Turn off the heat and serve.

PARUPPU KULAMBU

Ingredients

Toor dal 1 cup

Coconut 1/2 cup

Cumin seeds 1tsp

Mustard seeds 1 tsp

Coconut oil 2 tsp

Red chilli powder 1 tsp

Turmeric powder 1/2 tsp

Hing 1/2 tsp

Garlic 1 clove

Curry leaves 5 leaves

Salt to taste

Preparation

1. In a pressure cooker add toor dal, hing and turmeric powder and cook it.

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

3. Heat oil in a pan add mustard seeds, curry leaves and cooked toor dal and salt.

4. Add coconut oil finally.

5. Serve with rice.

CHANNA MASALA

Ingredients

Chickpeas 1 cup

Onion 1

Tomato 1

Ginger garlic paste 2 tsp

Cumin seeds 1 tsp

Garam masala 1 tsp

Cinnamon 1/2 stick

Cloves 2

Bay leaf 1

Green chilli 2

Curry leaves 5 leaves

Coriander leaves 3 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Turmeric powder 1/2 tsp

Lemon 1 tsp

Salt to taste

Oil 3 tsp

Preparation

1. Soak chickpeas over night. Boil it.

2. Heat oil in a pan, add cinnamon, cloves, bay leaf and cumin seeds. Fry well.

3. Add chopped onion,salt and fry till it turns golden brown.

4. Add turmeric powder, ginger garlic paste, chopped tomatoes and green chillies. Cook well.

5. Add cumin powder, coriander powder, red chilli powder and garam masala powder.

6. Now add cooked chickpeas and add lemon juice.

7. Turn off the heat. Serve it with battura, poori or chapati.

VADA CURRY

Ingredients

Drumstick 2

Brinjal 2

Masala vada 5

Coconut 1/2 cup

Cumin seeds 1 tsp

Red chilli powder 1 tsp

Curry leaves 5

Garlic 1 clove

Mustard seeds 1 tsp

Salt to taste

Oil 3 tsp

Preparation

1. Grind coconut, cumin seeds, garlic, red chilli powder finely.

2. Cut masala vada into pieces.

3. Heat a pan add oil, mustard seeds, curry leaves, drumstick and brinjal.

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

5. After they cooked, add grinded mixture. Mix well.

6. Finally add vada to these and off the stove.

7. Serve it with rice.

VATHA KULAMBU

Ingredients

Drumstick 3

Onion 1

Coconut 3 spoon

Urad dal 2 tsp

Channa dal 2 tsp

Coriander seeds 2 tsp

Fenugreek seeds 1/2 tsp

Curry leaves 10 leaves

Garlic 10 cloves

Tamarind lemon size

Hing 1/2 tsp

Red chilli 6

Sesame oil 3 spoon

Preparation

1. To a pan add oil, urad dal, channa dal, coriander seeds, red chilli, cumin seeds, fenugreek seeds, curry leaves and coconut. Fry well till they turn brown colour.

2. Cool and add small piece of garlic and hing. Grind them into a fine paste.

3. Soak tamarind in water and extract tamarind juice.

4. Heat a pan add sesame oil, mustard seeds, 2 red chilli, curry leaves, garlic and onion.

5. Fry them till the onion turns into golden brown.

6. Now add drumstick, water add salt. Cook them.

7. Now add grinded ingredients. After 5 mts turn off the heat.

8. Serve it with rice.