ADA PRADHAMAN

Ingredients

Ada 200gm

Ghee 50gm

Jaggery 500gm

Grated coconut 1 cup

Cashewnuts 10

Raisins 10

Cardamom powder 1 tbsp

Preparation

1. Grind coconut finely with little water and then extract the first thick coconut milk. Keep aside.

2. Extract second coconut milk by adding water to the same ground coconut.

3. To a pan, add water and boil it. To the water, add ada and cook it.

4. Strain the water and wash the ada in cold water and keep aside.

5. To a pan, add 2 tbsp of ghee and fry cashewnuts and raisins.

6. Heat the reamining ghee in a pan, add powdered jaggery and 1 cup of water to it and boil it.

7. Then add cooked ada and stir occasionally in a low flame.

8. Add second coconut milk and low the flame till the pradhaman thickens.

9. Now add the first thick coconut milk. Turn off the flame in 3 mts.

10. Add cardamom powder, fried cashewnut and raisins.

11. Serve it hot.

MYSORE PAK

Ingredients

Besan flour 1/2 cup

Sugar 1 cup

Ghee 1 cup

Water 1/2 cup

Preparation

1. To a non stick pan, add water and sugar and make sugar syrup (one string consistency).

2. Now add besan to the syrup and mix well so that the lumps will dissolve.

3. Quickly add ghee and keep on stirring.

4. Turn off the flame once the ghee starts seperating from the pak.

5. Transfer the pak quickly into a greased plate.

6. Allow it to cool.

7. Cut the pak into any shape as you wish.

PEPPER KULAMBU / MILAGU KULAMBU

Ingredients

Small onion 10

Garlic flakes 15

Pepper corns 1 tsp

Channa dal 1 tsp

Urad dal 1 tsp

Tamarind paste 1/4 cup

Pepper powder 2 tsp

Chilli powder 1tsp

Hing 1/2 tsp

Curry leaves 10 leaves

Cumin seeds 1 tsp

Mustard seeds tsp

Gingelly oil (Sesame oil) 2 or 3 tbsp

Salt to taste

Preparation

1. Heat a pan, add gingelly oil, mustard seeds, after it crackle, add channa dal, urad dal and curry leaves. Fry well.

2. Add cumin seeds, pepper corns, small onion, garlic and hing and fry.

3. Now add pepper powder, chilli powder and tamarind paste. Cook till oil starts leaving the sides.

4. When the gravy turns dark brown, add water.

5. Finally add salt and 1 tsp of gingelly oil.

6. Turn off the flame.

7. Serve it with hot rice.

SOMAS / KAJJIKAYA

Ingredients

For dough

Maida 1 cup

Ghee 1 tsp

For stuffing

Sooji (rava) 1 cup

Sugar 3/4 cup

Cashew nuts 10

Raisins 10

Cardamom powder 1 tsp

Grated coconut 1/4 cup

Ghee 2 tbsp

Milk 1 tsp

Oil for fry

Preparation

1. To a bowl, add maida and ghee. Mix well.

2. Make this into a dough by adding water.

3. Heat a pan, add ghee. cashew nuts and raisins. Fry them.

4. Add sooji and coconut and fry well till the colour of sooji turns into light brown.

5. Now add cardamom powder. Add sugar and turn off the flame.

6. Sprinkle some milk. Mix well.

7. Divide the dough into 6 or 8 equal balls.

8. Roll the balls, apply 2 tsp of the sooji stuffing inside.

9. Apply water around the edges and seal the edges. ( You can give any shape to the edges)

10. Fry them in medium hot oil till the colour changes into golden brown.

MUTTON CHUKKA

Ingredients

Mutton 250 gm

Small onion 100 gm

Tomato 50 gm

Chilli powder 2 tsp

Coriander powder 3 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1 tsp

Aniseeds 1/4 tsp

Curry leaves 5 leaves

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. To a pressure cooker, add chopped mutton, turmeric powder and salt. Turn off the flame after 3 whistles.

2. Heat a pan, add oil, aniseeds and chopped onion. Fry well.

3. Then add chopped tomatoes. Fry well.

4. Now add turmeric powder, chilli powder and coriander powder. Fry in a low flame till the oil seperates from it.

5. Add cooked mutton and sprinkle hot water and mix well.

6. Add curry leaves and coriander leaves.

7. Serve it with rice or roti.

MILAGA KICHADI

Ingredients

Small onion 15

Channa dal 1 tbsp

Red chilli 3 or chilli powder 2 tsp

Curry leaves 5 leaves

Tamarind paste 1/2 tsp

Hing pinch

Mustard seeds 1 tsp

Gingelly oil 1 tbsp

Salt to taste

Preparation

1. Heat oil in a pan, add 10 chopped small onion, red chilli and channa dal. Fry well.

2. Grind the above fried contents finely by adding water.

3. Heat another pan, add oil, mustard seeds, after it crackle, add curry leaves, chopped small onion and salt. Fry well.

4. To this add grinded paste, tamarind juice and water. Mix well.

5. Serve it with idli or dosa.

CAPSICUM FRY

Ingredients

Capsicum 1

Onion 1

Chilli garlic sauce 2 tsp

Chilli powder 1 tsp

Mustard seeds 1 tsp

Salt to taste

Oil 2 tsp

Preparation

1. Chop capsicum and onion.

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

3. Add capsicum and salt. Fry well till it turns tender.

4. Add chilli garlic sauce and chilli powder. Mix well.

5. Turn off the flame.

6. Serve it with rice or roti.

MUSHROOM FRY

Ingredients

Mushroom 200 gm

Onion 1

Tomatoes 1

Garlic 3 flakes

Cumin seeds 2 tsp

Pepper corns 1 tsp

Curry leaves 5 leaves

Green chilli 2 slit in centre

Coriander powder 2 ts

Cumin powder 2 tsp

Chiili powder 1 tsp

Coriander leaves 1/4 bunch

Cinnamon 1/2 stick

Cloves 3

Bayleaf 1

Aniseed 1 tsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut mushrooms into small pieces.

2. Heat a pan, add oil, cinnamon, cloves, aniseed, bayleaf and green chilli. Fry well.

3. Add Chopped onion. Fry well till it turns into golden brown.

4. Then add chopped tomatoes and fry.

5. Now add mushrooms, salt and little water and cook.

6. Once the water gets evaporated, turn off the flame.

7. Grind garlic, cumin seeds and pepper coarsely.

8. Heat another pan, add oil, grinded garlic mixture and chopped coriander leaves. Fry well.

9. To this add chilli powder, cumin powder and coriander powder. Fry in medium flame.

10. To this, add cooked mushroom mixture. Mix well.

11. Turn off the flame. Garnish with coriander leaves.

12. Serve it with rice.

MUSHROOM BIRIYANI

Ingredients

Mushroom 250 gm

Long grained rice 2 cups

Onion 1

Tomato 1

Green chilli 2 slit in centre

Ginger garlic paste 2 tbsp

Chopped coriander leaves 3 tbsp

Chopped mint leaves 3 tbsp

Curry leaves 5 leaves

Cumin powder 1 tsp

Coriander powder 2 tsp

Garam masala powder 2 tsp

Chilli powder 1 tsp

Cinnamon 1 stick

Cardamom 2

Cloves 3

Aniseed 1 tsp

Bay leaf 1

Rose essence (optional) 1/2 tsp

Salt to taste

Oil 3 tbsp

Preparation

1. Wash and soak rice for 30 mts.

2. Chop onion and tomatoes finely.

3. Cut mushrooms into 4 equal parts.

4. Heat a cooker, add oil, cloves, cardamom, cinnamon, aniseeds and bay leaf. Fry well.

5. Add chopped onion, green chilli, curry leaves, salt and ginger garlic paste. Fry well.

6. Add tomatoes, mushroom, coriander leaves and mint leaves. Mix well.

7. Add chilli powder, cumin powder, coriander powder and garam masala powder. Mix well.

8. Add 2 cups of water. Cover it and cook.

9. After 1 to 2 whistle, Turn off the heat.

10. Transfer the biryani into a pan and add rose essence and mix.

11. Serve mushroom biriyani with raita or papad.

AVAL UPMA

Ingredients

Rice flakes (aval) 1 cup

Onion 1

Green chilli 1

Curry leaves 5 leaves

Grated coconut 1/4 cup

Mustard seeds 1 tsp

Urad dal 1 tsp

Salt to taste

Oil 2 tsp

Preparation

1. To a bowl, add rice flakes and sprinkle little water to make them soft.

2. Chop onion and green chilli into small pieces.

3. Heat a pan, add oil, mustard seeds, urad dal, curry leaves, green chilli, salt and onion. Fry well.

4. Add aval and grated coconut. Mix well.

5. Turn off the flame.

6. Serve hot.

BEANS CARROT THORAN

Ingredients

Beans 10

Carrot 1 big

Grated coconut 1/2 cup

Cumin seeds 2 tsp

Garlic 3 flakes

Red chilli powder 1 tsp

Curry leaves 5 leaves

Mustard seeds 1 tsp

Urad dal 1 tsp

Salt to taste

Oil 2 tsp

Preparation

1. Chop carrot and beans.

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

3. Heat a pan, add chopped carrot, beans, salt and little water and cook.

4. Once the carrot and beans turn tender, add grinder coconut mixture. Mix well.

5. Take out the pan from the flame.

6. Heat another pan or thava, add oil, mustard seeds, after it crackle, add urad dal and curry leaves. Fry well.

7. Add this seasoning into cooked beans, carrot. Stir well.

8. Serve it with rice.

ARAI KEERAI MASICHA (MASHED KEERAI) KULAMBU

Ingredients

Leaves of arai keerai 1 small bowl

Chopped garlic 4 tbsp

Green chilli 2 slit in centre

Curry leaves 5 leaves

Mustard seeds 1 tsp

Fenugreek seed 1/4 tsp

Red chilli 2

Salt to taste

Oil 2 tsp

Preparation

1. Chop arai keerai finely.

2. To a pan, add chopped arai keerai, green chilli, garlic, curry leaves, salt and little water.

3. Turn on the flame and cook arai keerai in medium flame.

4. After it cooked well, turn off the flame.

5. Mash the cooked keerai with a laddle.

6. Heat another pan, add oil, mustard seeds, after it crackle, add fenugreek seeds and red chilli. Fry well and add this seasoning into the keerai mixture. Stir well.

7. Serve it with rice.

VENDAKKAI (OKRA) THORAN

Ingredients

Okra (vendakkai) 15

Onion 1

Grated coconut 1/4 cup

Cumin seeds 1 tsp

Garlic 3 flakes

Chilli powder 2 tsp

Mustard seeds 1 tsp

Urad dal 2 tsp

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Blend coconut, cumin seeds, garlic and chilli powder coarsely.

2. Heat a pan, add oil, mustard seeds, after it crackle, add urad dal, curry leaves, chopped onion and okra. Fry well till the okra cooked well.

3. Now add salt and grinded coconut mixture. Mix well.

4. Turn off the flame.

5. Serve it with rice.

CHANNA FRY

Ingredients

Chick peas 2 cups

Red chilli 3

Pepper powder 2 tbsp

Grated coconut 1/4 cup

Mustard seeds 1 tsp

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Soak chickpeas in water for about 6 hours.

2. Pressure cook chickpeas with salt and water for 4 to 5 whistles.

3. Heat a pan, add oil, mustard seeds, after it crackle, add red chilli, curry leaves and cooked chick peas.

4. Add pepper and salt. Mix well.

5. Finally add grated coconut.

6. Serve it as a tea snacks in the evening.

CHOW CHOW MASALA CURRY

Ingredients

Chow chow 1

Onion 1

Tomato 1

Ginger garlic paste 2 tbsp

Grated coconut 1/2 cup

Aniseeds 1 tbsp

Garam masala powder 2 tbsp

Chilli powder 1 tbsp

Cloves 2

Cinnamon 1/2 stick

Curry leaves 10 leaves

Chopped coriander leaves 3 tbsp

Oil 3 tbsp

Salt to taste

Preparation

1. Peel the skin and cut chow chow into medium pieces.

2. Heat a pan, add oil, cloves, cinnamon, diced onion, curry leaves and ginger garlic paste. Fry well.

3. Add chopped tomatoes and fry.

4. Now add chow chow, salt and water. Let it be cook.

5. Blend grated coconut and aniseeds finely.

6. Once the chow chow become tender, add grinded coconut, aniseed paste into it.

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

8. Turn off the flame. Garnish with coriander leaves.

9. Serve it with Roti or rice.

JACKFRUIT PANIYARAM

Ingredients

Jackfruit 20 to 25 pieces

Powdered jaggery 250 gm

Rice flour 200 gm

Cardamom powder 1/2 tbsp

Banana leaf

Grated coconut 2 cups

Sugar

Preparation

1. Grind jackfruit, and jaggery finely.

2. Transfer the grinded mixture into a bowl, add rice flour and cardamom powder. Mix well.

3. The batter must not be too thick or too thin consistency.

4. Cut banana leaves into medium square pieces.

5. Take a spoonful of the batter and spread evenly on top of the banana leaf.

6. Mix coconut and sugar.

7. Sprinkle this coconut, sugar mixture on the top of the batter.

8. Fold the banana leaf and steam cook in a idli pan.

9. Now the paniyaram is ready to serve.

VEGETABLE KURMA(KORMA)

Ingredients

Potato 1

Carrot 1

Beans 10

Green peas 1/4 cup

Tomato 1

Green chilli 2

Onion 1(big)

Ginger small piece

Garlic 3 flakes

Roasted gram (pottukadalai in tamil) 1 tbsp

Coconut 1/2 cup

Garam masala powder 1 tbsp

Chilli powder 1/2 tbsp

Aniseeds 1/2 tsp

Cloves 2

Cinnamon 1/2 stick

Curry leaves 5 leaves

Chopped coriander leaves 3 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Chop potato, carrot, beans, tomato and onion finely.

2. Soak green peas over night.

3. Grind green chilli, ginger, garlic and roated gram finely.

4. Grind coconut and aniseed and keep aside.

5. Heat a pan, add oil, cloves, cinnamon, cumin seeds, curry leaves and onion. Fry well.

6. Add tomatoes and ginger garlic paste. Mix well.

7. Add all vegetables, salt and 2 cups of water. Cover it and cook.

8. Turn off the flame after 2 whistles.

9. Open the cooker and add garam masala powder, chilli powder and grinded coconut paste.

10. Heat it for 5 mts and garnish with coriander leaves.

11. Serve it with any roti.

FISH MOILEE

Ingredients

Onion 1 diced

Tomato 1 small

Coconut milk 1 cup

Curry leaves 5 leaves

Chopped coriander leaves 3 tbsp

Pepper powder 1/4 tsp

Coriander powder 1/2 tbsp

Green chilli 2 slit in centre

Crushed fenu greek seeds 1/4 tsp

Mustard seeds 1 tbsp

Ginger garlic paste 2 tbsp

Salt to taste

For marinate

Fish (rohu or pomfret or sheela fish) 1/2 kg

Chilli powder 1/2 tbsp

Turmeric powder pinch

Pepper powder 1/2 tbsp

Lemon juice 1/2 tbsp

Salt to taste

Coconut oil

Preparation

1. Marinate fish with the ingredients given for about 15 mts.

2. To a pan, add coconut oil and add fish and fry the marinated fish.

3. To the same oil, add mustard seeds, after it crackle, add ginger garlic paste, curry leaves, green chilli and onion. Fry well.

4. Add tomatoes, crushed fenugreek, coriander powder, pepper powder, salt, fried fish and 1/4 cup coconut milk.

5. Once the tomatoes are cooked well, add remaining coconut milk.

6. After 5 mts, turn off the flame. Garnish with coriander leaves.

7. Serve it with rice.

TINDORA (KOVAKKAI) FRY

Ingredients

Kovakkai 10 or 15

Crushed green chilli 2 tbsp

Chilli powder 1 tbsp

Cumin powder 1/2 tbsp

Coriander powder 1/2 tbsp

Hing (asafoetida) pinch

Turmeric powder 1/4 tsp

Cumin seeds 1 tbsp

Mustard seeds 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut Kovakkai lengthwise. (From one tindora we get 8 lengthwise pieces).

2. Heat a pan, add oi, mustard seeds, after it crackle, add cumin seeds, hing and turmeric powder. Fry.

3. Add crushed green chilli and kovakkai. Mix well.

4. Then add salt, cumin powder, chilli powder and coriander powder. Mix well.

5. Cover the pan and cook kovakkai in a low flame. Stir often.

6. Once the kovakkai turns tender, remove the lid and mix for about 4 mts.

7. Turn off the flame. Serve it with rice.

CHICKEN 65

Ingredients

Boneless chicken 1/2 kg

Egg 1

Ginger garlic paste 3 tbsp

Chopped ginger 2 tbsp

Chopped garlic 2 tbsp

Cumin seeds 1 tbsp

Chopped curry leaves 2 tbsp

Green chilli 3 (slit in the centre)

Pepper powder 2 tbsp

Corn flour 2 tbsp

Chilli powder 1 tbsp

Cumin powder 1 tbsp

Red colour (optional)

Chilli garlic sauce 3 tbsp

Salt to taste

Oil for fry

Preparation

1. To a bowl, add chicken, 2 tbsp ginger garlic paste, 1 tbsp pepper powder, salt and corn flour. Mix well.

2. Now add egg and mix well and fry chicken in hot oil and keep aside.

3. Heat another pan, add oil, cumin sedds, chopped ginger and garlic. Mix well.

4. Add green chillies, curry leaves and ginger garlic paste. Fry well.

5. Then add, pepper, cumin powder, chilli powder, chilli garlic sauce and salt. Add little water.

6. Finally add fried chicken. Mix well.

7. After 4 mts, turn off the flame.

8. Serve it with any rotis or rice.

CHOW CHOW DAL CURRY

Ingredients

Chow chow 1

Toor dal 1/2 cup

Coconut 1/2 cup

Cumin seeds 2 tbsp

Garlic 2 flakes

Chilli powder 1 tbsp

Turmeric powder 1/2 tsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Urad dal 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Wash toor dal and pressure cook the same for 3 to 5 whistles.

2. Cut chow chow into medium pieces.

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

4. Heat a pan, add oil, mustard seeds, after it crackle, add urad dal, curry leaves and chow chow. Fry for 2 mts and add water and salt. Allow it to cook.

5. Once the chow chow get cooked, add cooked toor dal and grinded coconut mixture. Mix well.

6. Adjust seasoning. Turn off the flame.

7. Serve it with rice.

VARUTHARACHA MEEN(FISH) KULAMBU

Ingredients

Fish 1 kg ( blue tuna or sheela fish or king fish) Marinate fish by adding salt and turmeric powder for 10 to 15 mts

Drumstick 2

Curry leaves 5 leaves

Green chilli 2 slit in centre

Tamarind juice 1/2 cup or Sour mango 3 pieces

Salt to taste

For fry

Grated coconut 1 cup

Pepper corns 1/4 tsp

Curry leaves 10 leaves

Garlic 3 flakes

Coriander powder 2 tbsp

Red chilli powder 1 tbsp

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, coconut, pepper, curry leaves, garlic, coriander and chilli powder. Fry till the colour of coconut turns into dark brown. Turn off the flame and allow it to cool.

2. Grind the coconut mixture into a fine paste.

3. To a pan, add fish, grinded coconut mixture, drumstick, green chilli, curry leaves, tamarind juice, salt and little amount of water.

4. Cook the fish in medium flame for 15 mts and low flame for 10 mts.

5. Once the fish get cooked, Turn off the flame. Cover it for 3 to 5 mts.

6. Serve it with hot rice.

CHOLA TIKKI

Ingredients

Chickpeas 1 cup

Potato 2

Green chilli 2

Ginger small piece

Chopped coriander leaves 3 tbsp

Pepper powder 1/2 tbsp

Chilli powder (optional) 1/2 tbsp

Lemon juice 1 tbsp

Salt to taste

Oil for shallow fry

Preparation

1. Soak chickpeas over night.

2. Boil potatoes and chickpeas with salt. After they cooked, drain the water.

3. To a bowl, add potatoes and chickpeas amd smash with a laddle.

4. Add chopped green chilli, coriander leaves, chopped ginger, pepper, chilli powder and salt. Mix well.

5. Finally add lemon juice and mix.

6. Divide the potato, chickpeas mixture into 8 balls.

7. Make them into a small circle (tikkis) of about half inch thickness.

8. Heat thava, add oil and add tikkis and shallow fry tikkis until both sides of tikkis turns into golden brown.

9. Serve hot.

PANEER FRIED RICE

Ingredients

Long grained rice 1 cup

Onion 2

Cooked green peas 1/2 cup

Tomata 1

Ginger garlic paste 2 tbsp

Gree chilli 2

Cashew nut 10

Yogurt 2 tbsp

Coriander powder 1 tbsp

Cumin powder 1/2 tbsp

Chilli powder 1 tbsp

Garam masla powder 1/2 tbsp

Aniseeds 1 tbsp

Cardamom 3

Cinnamon 1 stick

Cloves 3

Chopped coriander leaves 3 tbsp

Salt to taste

Oil 3 tbsp

For marainate

Paneer 1 cup

Coriander power 1/2 tbsp

Chilli powder 1/4 tbsp

Cumin powder 1/4 tbsp

Garam masla powder 1/2 tbsp

Yogurt 1 tbsp

Salt to taste

Oil 1 tbsp

Preparaion

1. Marinate paneer with all the ingredients mentioned for about 1 hour.

2. To a cooker add long grained rice, 1.5 cups of water, oil and cardamom. Turn off the flame after 2 whistles.

3. Heat a pan, add oil and fry marinated paneer. Take out the paneer into a kitchen paper towel.

4. To the same oil, add aniseeds, cinnamom and cloves and fry.

5. Add chopped cashew nuts, green chilli, ginger garlic paste, salt and finely sliced onion. Saute till the colour of onion changes into golden brown.

6. Add chopped tomatoes and fry.

7. Once the tomatoes get cooked, add all the powders mentioned in ingredients section. Mix well.

8. Finally add cooked green peas and chopped coriander leaves.

9. After 4 mts turn off the flame.

10. Mix the cooked rice with this mixture and transfer it into a serving dish.

11. Top the rice with fried paneer and garnish with coriander leaves.

12. Serve paneer biryani with raita or any vegetable dish.

TADKA DAL FRY

Ingredients

Toor dal 1/4 cup

Channa dal 1/4 cup

Moong dal 1/4 cup

Onion 2

Turmeric powder 1/2 tsp

Asafoetida (hing) pinch

Garam masala powder 1 tbsp

Coriander powder 2 tbsp

Chilli powder 1 tbsp

Cumin powder 1 tbsp

Lemon juice 2 tsp

Salt

Ghee

For tadka (seasoning)

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Green chilli slit in centre

Curry leaves 5 leaves

Chopped ginger 2 tsp

Chopped garlic 2 tsp

Ghee

Preparation

1. Wash toor, moong and channa dal. Pressure cook the dals with salt and 3 cups of water.

2. Heat a pan, add ghee, turmeric powder and hing. Fry well.

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

4. Add cumin, coriander, chilli and garam masala powder and fry for 3 to 4 mts.

5. Add the cooked dal to this pan. Mix well for 5 mts and turn off the flame. Transfer this into a serving dish.

6. Heat another pan, add ghee, mustard seeds, after it splutter, add cumin seeds, curry leaves, green chilli, chopped ginger and garlic. Fry well.

7. Top the dal with this tadka. Finally add lemon juice.

8. Serve tadka dal with roti or rice.

VENDAIKAI (OKRA) AVIYAL

Ingredients

Vendakai (okra) 10

Onion 1

Green chilli 2

Coconut 1/2 cup

Cumin seeds 1 tbsp

Mustard seeds 1 tsp

Curry leaves 5 leaves

Yogurt 1 tsp

Turmeric powder 1/2 tsp

Coconut oil 1 tsp

Salt to taste

Oil 2 tbsp

Preparation

1. Chop okra and onion lengthwise.

2. Grind green chilli and cumin seeds finely.

3. Grind coconut coarsely.

4. Heat a pan, add oil, mustard seeds and curry leaves. Add chopped onion, okra, turmeric powder and grinded green chilli mixture. Fry it.

5. Cover it and cook in a low flame. Stir okra once in 3 mts.

6. After it cooked, add grinded coconut, salt and curd. Mix well.

7. Finally add coconut oil.

8. Serve it with rice.

CHICKEN GRAVY WITHOUT COCONUT

Ingredients

Chicken 1/2 kg

Onion 1

Tomato 2

Ginger 1 piece

Garlic 3 flakes

Cashew nut 10

Green chilli 2 slit in centre

Turmeric powder 1/2 tsp

Chilli powder 2 tbsp

Garam masala powder 2 tbsp

Pepper powder 1 tbsp

Curry leaves 5 leaves

Cinnamon 1 stick

Cloves 3

Aniseed 1 tbsp

Salt

Oil

Preparation

1. Grind ginger, garlic and cashew into a paste.

2. Chop onion and tomatoes.

3. Heat a pan, add oil, cinnamon, cloves, aniseed and curry leaves. Fry for a minute.

4. Add chopped onion and salt. Fry till onion turns into golden brown.

5. Add green chilli, ginger garlic cashew paste and tomatoes and fry well.

6. Add chicken pieces. Mix it. Cover it and cook.

7. Add all turmeric, chilli and garam masla powder. Mix well.

8. Finally add pepper and turn off the flame. Cover the pan with a lid for 5 to 10 mts.

9. Serve it with rice or roti.

CHICKEN SOUP

Ingredients

Chicken with bones 1/4 kg

Small onion 4

Aniseeds 1 tbsp

Coriander seeds 2 tbsp

Ginger small piece

Garlic 2 flakes

Turmeric powder 1/2 tbsp

Pepper powder 1 tbsp

Salt to taste

Preparation

1. To a blender, add small onion, coriander seeds, ginger, garlic and aniseeds finely.

2. To a cooker, add chicken, grinded onion paste, turmeric powder and salt. Add 2 cups of water and turn off the flame after 2 whistle.

3. Add pepper on the top and serve hot.

SPICY PEPPER CHICKEN

Ingredients

Chicken 1/2 kg

Onion

Black pepper powder 3 tbsp

Turmeric powder 1/2 tsp

Ginger one small piece

Green chilli 2 slit in centre

Curry leaves 10 leaves

Salt to taste

Oil

Preparation

1. To a bowl, add chicken, salt, turmeric powder and salt. Marinate for about 30 minutes.

2. To a pan add chicken and cook in low flame with a tight lid.

3. Turn off flame once the chicken gets cooked.

4. Heat another pan, add oil, pepper powder, green chilli and curry leaves. Fry and add chopped ginger and chopped onion and fry well.

5. Add cooked chicken pieces and fry well.

6. Serve it with rice.

GAJAR PARATHA

Ingredients

Grated carrot (gajar) 1 cup

Wheat flour 2 cups

Chopped green chilli 2 tbsp

Chopped curry leaves 2 tbsp

Cumin seeds 1 tbsp

Chilli powder 1 tbsp

Masala powder 1 tbsp

Salt to taste

Oil

Preparation

1. To a bowl, add wheat flour, carrot, green chilli, curry leaves, cumin seeds, chilli powder and masala powder and salt. Mix well.

2. Add water to it and make it into a dough.

3. Apply oil to it. Cover it for about 15 mts.

4. Make 10 balls out of it.

5. Spread each balls into thin sheets with the help of a roller.

6. Heat a thava, add chapathi, apply oil.

7. Cook both sides and take out the chapathi.

8. Serve it with raita or any veg curry.

VEGETABLE FRIED RICE

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

5. Now add soya sauce and ajinamoto and mix well.

6. Add cooked rice and pepper. Mix well.

7. Serve it with any meat.

ONION CUCUMBER RAITA

Ingredients

Finely chopped onion 1 cup

Chopped cucumber 1/2 cup

Chopped green chilli 1

Yogurt 1/2 cup

Salt

Preparation

1. To a bowl, add onion, salt, cucumber, green chilli and salt. Mix well.

2. Add yogurt and mix.

3. Serve it with biryani or roti.

ONION RAITA

Ingredients

Finely chopped onion 1 cup

Yogurt 1/2 cup

Green chilli

Salt to taste

Preparation

1. To the onion add salt and mix well.

2. After 15 mts and yogurt. Mix well.

3. Garnish with green chilli.

4. Serve it with biryani or roti.

You can also add cumin seeds.

RAVA DOSA

Ingredients

Rava (sooji) 1 cup

Rice flour 1 cup

Maida 1/2 cup

Onion 1 (finely chopped)

Grated ginger 2 tbsp

Black pepper 1 tbsp

Cumin seeds 1 tbsp

Chopped green chilli 1

Curry leaves 5 leaves

Salt to taste

Oil

Preparation

1. To a dish, add all the ingredients except oil.

2. Add water and make it into a batter slightly thinner than dosa batter.

3. Heat thava, add batter and spread.

4. Pour oil along its sides.

5. Turn dosa when one side is cooked and take off when both sides are cooked.

6. Serve it with chutney and sambar.

KEERA THANDU THORAN

Ingredients

Red keera thandu (amaranth tender) 1 bunch

Coconut 1/2 cup

Red chilli powder 1 tbsp

Turmeric powder 1/2 tsp

Cumin seeds 1 tbsp

Garlic 2 flakes

Salt to taste

Preparation

1. Chop the leaves and stem of keera thandu finely.

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

3. Cook keera thandu with little salt, turmeric powder and water.

4. After it cooked well, add grinded coconut. Mix well.

5. Serve it with rice.

MURUNGAI KEERAI (DRUMSTICK LEAVES) THORAN

Ingredients

Drumstick leaves 1 bunch

Onion 1

Coconut 1/2 cup

Cumin seeds 1 tbsp

Garlic 2 flakes

Red chilli powder 1 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Salt to taste

Oil 3 tbsp

Preparation

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

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

3. After the onion turns into golden brown, add drumstick leaves and mix well.

4. After the leaves get cooked, add grinded coconut. Mix well.

5. Serve it with rice.

TOMATO JAM

Ingredients

Red tomatoes 5

Sugar 1 cup

Ghee 5 tbsp

Cashew nut 10

Raisins 10

Cardamom 3

Saffron colour optional

Preparation

1. Boil tomatoes and remove the skin.

2. Grind them finely in a blender.

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

4. Heat another pan, add grinded tomatoes, sugar and 3 tbsp of ghee. Stir continuously till it gets thicken.

5. Finally add cardamom and nuts.

6. Serve it with any biryani.

NENTHRAM PALAM ROAST

Ingredients

Small nenthram palam 2

Beaten rice (avul in tamil) /2 cup

Sugar 1/4 cup

Cardamom powder pinch

Maida 1 cup

Saffron colour pinch

Oil for fry

Preparation

1. Mix maida, saffron colour, 5 tbsp salt and water. Mix well and make into a batter similar to bajji batter.

2. Mix beaten rice, cardamom powder and 3 tbsp sugar.

3. Cut nenthram palam in the centre and stuff the beaten rice mixture in the centre and press the sides.

4. Dip the nenthram palam in the maida batter and fry in hot oil.

5. Serve it as a evening snacks.

FISH FRY

Ingredients

Any fish 10 pieces

Chilli powder 1 tbsp

Masala powder 1 tbsp

Pepper powder 1 tbsp

Salt to taste

Oil to fry

Preparation

1. Clean the fish.

2. Mix all the powders and salt.

3. Apply the powder on each fish and keep aside for 30 mts.

4. Heat a pan, add oil and fry the fish till they turns into golden brown.

5. Serve it with rice.

CASSAVA (MARAVALLI KILANGU) CURRY

Ingredients

Cassava (Maravalli kilangu) 2

Grated coconut 1/2 cup

Cumin seeds 2 tbsp

Garlic 2

Chilli powder 1 tbsp

Pepper powder 1/2 tbsp

Curry leaves 5 leaves

Mustard seeds 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Peel the skin and cut maravalli kilangu into small pieces.

2. Cook the kilangu.

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

4. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves, boiled maravalli kilangu and grinded coconut. Mix well.

5. Finally add pepper. Adjust the seasoning.

6. Serve it with rice and fish curry.