PRAWN CURRY

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

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.