Egg Kothu Parotta

Ingredients

Parotta-3

Onion-1

Tomato-1

Green chilly-2

Capsicum-1/2

Turmeric Powder-1/2tsp

Curry Leaves-1spring

Coriander leaves-few

Pepper Powder-1tsp

Chilly Powder-1/4tsp (U can use any spicy masala chicken masala or anything or use pepper powder only)

Chicken gravy-1/2 cup

Salt to taste

Cloves, Cinnamon or Fennel seeds

Method

1.Shred the parottas into irregular strips and keep it aside..

2.Beat the eggs with salt or u can add directly

3.Heat a oil in pan,add cloves,cinnamon followed by curry leaves.Then add onions and green chillies and sauté till it turns a golden brown

4.Add ginger garlic paste and stir it for few sec s and add tomato.Fry until tomato are smashed..

5.Add turmeric powder,chilly powder,pepper powder and salt…Saute for few mints

6.Add parotta and fry for a mint..Now add beated egg(or directly add egg).Mix everything together…

7.When the egg Is almost done add gravy (I didn’t add gravy).Mince by using two heavy iron spatulas until everything is well mixed.

8.Add Coriander leaves…

9.Server hot and enjoy!!!!

Chicken Gravy(Thanjavur Style)

Ingredients

Chicken -1/2kg

Onion-1 finely chopped

Tomato-1 finely chopped

Ginger garlic paste-11/2tsp

Turmeric Powder-1/2tsp

Chilly Powder-2 tsp

Coriander Powder-3tsp

Curry Leaves-1 Spring

Coriander Leaves-few

Bay leaves-1

Red chilly-1

Cinnamon-1”stick

Cloves-2nos

Salt to taste

Oil

To Grind

Cumin seeds-11/2tsp

Fennel seeds-1tsp

Kasa kasa -1tsp

Small onions-20 to 25

Curry leaves-1 Spring

Granted Coconut-1/4cup

Method

1.Take a pan,heat a oil(2tsp) and add all the above grind items one by one..Fry it few mints and allow to cool…Then grind it into a fine paste.Keep it aside.

2.Take a vessel add oil and add cloves,cinnamon,bay leaves and fry well…

3.Add onions and fry till it turns golden brown..Then add ginger garlic paste and saute it well until raw smell disappears

4.Add chopped tomatoes and add turmeric powder...Stir it well

5.Add Chilly Powder,coriander powder and salt…Stir it for few mints then add chicken

6.Saute them well for 10mints

7.Add grinded masala and add water n salt…Close the vessel and allow to cook chicken..

8.Heat a oil in another pan add 2tsp of oil,add mustard seeds,1whole red chilly and curry leaves…Then pour it over the gravy…

9.Garnish with coriander leaves..

10.Tasty and spicy chicken gravy was ready to serve…

Poori

Ingredients

Wheat flour/Maida-1cup

Water as req

Oil

Salt

Method

1.Take a bowl and make the dough with flour salt and water and knead to make a tight dough

2.Cover with a cloth or closed tightly for 15 min to rest

3.Knead the dough again

4.Make a small balls of the dough

5.Take one ball of dough and dip a corner of ball in oil..

6.Roll it out into 4 to5 inches round

7.Deep fry in hot oil and press with a spoon to puff the poori

Note

1.Poori dough should be harder than chappathi dough.If dough is soft,They soak up lot of oil

2.Dont keep the dough for a long time before making pooris,they soak up lot of oil

3.Dont add oil to the dough while kneading as the pooris will become soft soon.

4.Pooris have to be thin…If not,then the pooris wont puffup well

5.If the oil is not hot enough,the pooris will absorb oil and become soaked in oil

Fish Sukka

Ingredients

Fish-5 to 6 fried

Onion-1 finely chopped

Tomato-1 finely chopped

Green chilly-2

Curry leaves-1spring

Mint Leaves-few

Coriander leaves-few

Ginger garlic paste-1tsp

Chilly Powder-11/2tp

Coriander Powder-1tsp

Turmeric powder-1/4tsp

Soya sauce-1/2tsp(Optional)

Cloves-2nos

Cinnamon-2nos

Fennel Seed-1/4tsp

Salt to taste

Method

1.Shred the fried fishes into small pieces(Remove all bones)

2.Heat oil in a pan,add clove,cinnamon,feenel seeds.

3.Now add green chillies,onions and sauté it well,until it turns golden brown.

4.Add ginger garlic paste and stir it until raw smell disappears..Add tomatoes and sauté it for it gets smashed.

5.Add curry leaves,coriander leaves and mint leaves.Fry it for few mints

6.Add turmeric Powder,chilly powder,coriander powder and salt.Stir it well until raw smell removes.Then add soya sauce and sauté it.

7.Add little water then add fried fish pieces…Mix well

8.Garnish with chopped coriander leaves…

9.Fish sukka is ready to serve with hot rice

Dry mutton Curry without onion

Ingredients

Mutton-1/2kg

Chilly powder-2tsp

Coriander Powder-3tsp

Turmeric Powder-1/2tsp

Ginger garlic Paste-1tsp

Salt to taste

Water-3/4glass

Coconut oil-2tsp

Fennel Seed-1/2tsp

Curry leaves-1spring

Coriander leaves-few

Pepper powder-1/2tsp

Cumin Powder-1/4tsp

Method

1.In cooker,boil the mutton along with chilly powder,turmeric powder,coriander powder,ginger garlic paste,salt and water for 4 whistles

2. In pan,heat a oil add fennel seeds,curry leaves and coriander leaves

3.Then add boiled mutton..Allow to dry

4.Finally,add pepper powder,cumin powder.Mix well..Garnish with coriander leaves

5.Dry mutton curry was ready to serve…

Egg Gravy For Chapathi

Ingredients

Eggs- 4

Onion- 1 (medium)

Garlic- 3 pods

Ginger- 1inch

Green chilly - 1

Corriander leaves- few

Curry leaves- 1spring

Mint leaves- few

Tomato- 1

Turmeric- 1/4 tsp

Chilly powder/Sambar Powder- 1/4 tsp

Chicken Masala- 1/2 tsp (If u need flavour)

Cloves- 2

Cinnamon stick - 1

Cumin Powder- 1/2 tsp

Salt to taste

Method

1.Boil eggs and peel off the shell. Cut them in halves and set aside.

2. Heat 2 tsp of oil in a vessel and fry the onions, ginger, garlic, green chilly, corrinader leaves, curry leaves and mint until the onion turns into a brown color and becomes soft.

3.Finally add the tomatoes and saute until completely smashed.

4.Switch off the stove and allow it to cool. Grind it all to a smooth paste.


5.Heat oil in a kadai and add cloves and cinnamon stick. Next add the ground paste , turmeric , chilly powder and Chicken masala. Add salt.

6. After 5 mins add the cumin powder and a cup or more of water. Bring to a nice boil.

7.Slip in the eggs slowly and carefully mix well .

8.Once the gravy reaches the desired consistency then switch off the stove.

9.Finally add some corriander leaves and mix well.

Egg Curry

Ingredients

Eggs-4 boiled

Small onions-25

Garlic-10pods

Green Chilly-1

Tomato-1

Ginger-2inch chopped

Turmeric Powder-1/2tsp

Chilly powder-1tsp

Coriander Powder-1tsp

Fennel Seed-1tsp

Curry Leaves-1spring

Coriander leaves-few

Salt to taste

To Grind

Coconut

Cumin seed

Kas kas

Method

1.Boil the eggs and split into two pieces.Grind the coconut paste

2.Heat oil in kadai,add fennel seed and curry leaves.

3.Add the onion and stir it until onion turns golden brown.

4.Add finely chopped garlic and ginger and sauté for a few mints.

5.Then add tomatoes and fry it till tomato smashed.

6.Add chillypowder,turmeric powder and coriander powder.Saute well

7.Add 2cups of water and add salt.Allow it to boil.

8.Then add coconut paste to the curry(add water if u need).Cook for few mints

9.Finally,add boiled eggs in to the curry.Cook for 5mints.

10.Now egg curry is ready to serve with hot rice

Oma Podi

Ingrediants

Besan flour– 2 cups

Rice flour – 1 cup

Salt to taste

Asafoetida – 1/2 tsp

Butter or ghee – 1 tsp

Chilly Powder-1/2tsp(Optional)

Oil for deep frying

Method

1.Mix besan , rice flour, asafoetida ,chilly powder and salt with water and make it into a thick paste like batter but a soft one.

2.Heat the oil in the kadai.Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.

3.In your muruku press place the oma podi plate and load
the dough and press it directly into the hot oil.

4.Fry it untill it is golden yellow and crispy.

5.Crispy omapodi is ready.

6.Allow it to cool and store it in an air tight container.

Rasgulla

Ingredients

Milk-1/2 ltr

Lemon Juice-2tsp

Sugar-1cup

Water-2cups

Cardamom powder-a pinch(Optional)

Method

1.Heat milk in a pan and bring it to boil for 10 to 15mints.

2.When milk starts boiling,add lemon juice

3.Wait for the milk to curdle.Remove from the heat.Pour over a thin cotton cloth and
tie it with a tight knot

4.On straining this milk,the curd Is obtained is called paneer.

5.Wash paneer well uing cold water to remove lemon juice flavour.Twist the cloth that
was used for straining to extract water

6.Knead the paneer to make smooth dough.(Knead this as much as u can abt 5 to 6 mints to make rasgullas without crack)

7.Make small balls(by using palm) of the dough and keep aside.

8.Put 2 cups of water and 1 cup of sugar in a cooker…Place the cooker on the stove

9.Let the sugar dissolve.Put the paneer ball in the syrup

10.Cover the cooker.wait for 3 to 4 whistles.

11.Let it cool down…

12.Take out the rasgullas and syrup in a bowl.Soft rasgulla r ready to eat..

Notes

1.U can use 1tsp of maida flour while making dough

2.If u add more maida flour,rasgulla will be hard.I didn’t used maida bt it comes well

3.U can use baking powder to make rasgullas soft and puffy..

4.U can use open pan or vessel instead of cooker and cook for 15 to 20mints,,,

5.Entire process on medium heat..

6.If u have curdled milk,u can use that…

Chicken Kuzhambu using coconut milk

Ingredients

Chicken-750gms

Coconut milk-1to 2 cups

Onions-2 to 3(finely chopped)

Green chilly-2 chopped

Tomatoes-1 finely chopped

Turmeric Powder-1/2tsp

Chilly Powder-4 to 5 tsp

Coriander Powder-3tsp

Cloves-2

Cinnamon-2

Bay leaves-1

Curry Leaves-1spring

Coriander leaves-few

Mint Leaves-few

Salt to taste

Method

1.Heat oil in a pan,add cloves,cinnamon,bay leaves and green chilly

2.Add chopped onions and sauté it until it turns golden brown.Then add ginger garlic paste and fry it for few mints(until raw smell disappears)

3.Add tomatoes and saute it well…

4.Separately roast the chilly powder and coriander powder without oil and add to the above preparation

5.Add turmeric powder..stir it well..Add coriander leaves,mint leaves and curry leaves.Add little water.

6.Add chicken pieces and mix well

7.Allow to boil for 15 to 20 mints.Then add coconut milk to it .Add salt

8.Cook covered at medium heat until the chicken I cooked and the gravy thickens as needed.

9.When the chicken Is cooked.switch off the stove and garnish with coriander leaves..

10.Spicy chicken kuzhambu was ready to serve

Note

Entire cooking is done on a medium heat

Chapathi

Ingredients

Wheat flour-3cups

Salt

Oil

Warm water to knead the dough

Method

1.Mix wheat flour with salt well..

2.Add warm water little by little and knead a dough..Dough should be soft.Keep it for 30mints or u can to make chapathi immediately

3.Make balls from the dough….Dip it in dry wheat flour and start rolling out into thin circles

4.Toast in tawa on both sides

5.Soft chapathi is ready to eat

Note

1.U can use cold water instead of warm water while kneading the dough..

2.If u use cold water,slightly coat the ball with oil and then roll it..

3.Alwayz use separate tawa for chapathi making…

Fish Fry Method 2

Ingredients

Fish

To Grind

Small onions-10 to 12

Garlic-8

Cumin Seeds-1tsp

Fennel Seeds-1tsp

Turmeric Powder-1/2tsp

Chilly Powder-1tsp or as req

Coriander Powder-1tsp

Salt to taste


Method

1.Grind all the items with little water.

2. Wash the fish once, drain all water and apply the masala on the fish pieces carefully

3.Marinate it for 1-2hrs

4. In a flat pan, add oil and shallow fry the fish on both sides, for about 5-10 minutes.

5.Spicy fish fry is ready to eat

Cauliflower sukka

Ingredients

Cauliflower-1

Onion-1 finely chopped

Tomato-1 finely chopped

Green chilly-2

Curry leaves-1spring

Mint Leaves-few

Coriander leaves-few

Ginger garlic paste-1tsp

Chilly Powder-11/2tp

Coriander Powder-1tsp

Turmeric powder-1/4tsp

Soya sauce-1/2tsp(Optional)

Cloves-2nos

Cinnamon-2nos

Fennel Seed-1/4tsp

Salt to taste

Method

1.Cut cauliflower into small florets

2.Put these pieces in boiling water along with salt…

3.After boiling,remove from flame.Drain the water and keep it aside

4.Deep fry them in hot oil…

5.Heat oil in a pan,add clove,cinnamon,feenel seeds.

6.Now add green chillies,onions and sauté it well,until it turns golden brown.

7.Add ginger garlic paste and stir it until raw smell disappears..Add tomatoes and sauté it for it gets smashed.

8.Add curry leaves,coriander leaves and mint leaves.Fry it for few mints

9.Add turmeric Powder,chilly powder,coriander powder and salt.Stir it well until raw smell removes.Then add soya sauce and sauté it.

10.Add little water then add fried florets…Mix well

11.Garnish with chopped coriander leaves…

12.Cauliflower sukka is ready to serve with hot rice

Ribbon Pakoda

Ingredients

Besan – 2 cups

Rice flour – 1 cup

Chilly powder – 11/2tsp

Asafoetida -1/2 tsp

Butter – 1 tsp

Salt to taste

Oil for deep frying


Method

1.Take both flours in a bowl,add butter

2.Add chilly powder,salt and asafetida.

3.Mix well…Add water.Make a dough without crack..Dough should be soft

4. In your murukku press, place the pakoda plate.

5. Load the dough and press it directly into the hot oil.

6.Fry it until it is golden brown and crispy.

7. Hot and spicy ribbon pakoda is ready.

Green Curry leaves Thenkuzhal Murukku

Ingredients

Rice flour-2cups

Urad dhal(white)-1/2cup

Butter-1tsp

Cumin Seed or sesame seed-1tp

Perungayum-a pinch

Salt to taste

Curry leaves

Green chilly-1 or 2

Ginger –small piece

Oil for deep frying

Preparation

Make Green water

In a mixer add curry leaves,green chilly and ginger.Make a smooth paste with very little water.

If needed u can also strain with strainer

I strain and extract juice out of it

Method

1.Soak raw rice for 2to 3 hrs,wash it and dry it in the sun.Then powder it finely

2.Roast the dal slightly in a dry tawa until an aroma arises or till slight golden brown.Grind it into fine powder and sieve it

3.Take a bowl add rice flour,urad dhal flour,cumin seeds,perungayam,salt and butter.Mix it well

4.Add some green water slowly and mix all together to the dough consistency

5.The dough should not be too sticky or too hard

6.Take the 3 round holes or star holed plate in the murukku press and fill it with the dough

7.Heat oil in the kadai. (To check if the oil is hot, just drop a small piece of murukku dough in the oil, if it raises to the surface immediately, it is an indication that the oil is hot).

8.Turn the heat to medium and fry the murukku both sides till golden brown.

9.Drain it from oil to paper towels

10.Crispy murukku ready to eat..Store in an airtight container(When it cools completely)

Note

If water is not sufficient,then add some more water to ground mixture and strain and add while preparing dough

Thakkali Kuzhambu

Ingredients

Tomato-2

Turmeric Powder-1/4tp

Chilly Powder-1/2 tsp or as req

Coconut-1/4cup

Small onion-5

Cumin seed-1/2tsp

Mustard seed-1/2tsp

Curry Leaves-1Spring

Oil

Salt to taste

Method

1.Boil the tomatoes with turmeric powder,chilly powder along with cup of water to two whistles in cooker

2.Remove the skin and mash the tomato with hand

3.Grind coconut,onion and cumin seed to a fine paste

4.Mix the coconut paste with tomato mixture.Bring it to a boil.

5.Allow to cook for 3 minutes.Then add salt

6.Heat oil,splutter the mustard and fry the curry leaves.

7.Pour over the boiling curry…Tasty tomato kuzhambu Is ready to serve

Parotta

Ingredients

Maida-1cup

Milk-1cup or a req

Baking Powder-a pinch

Salt

Oil 1tp,while kneading the flour

Method

1.Knead the maida using milk,salt,oil,baking powder to a dough

2.Dough should be soft

3.Knead with beating and punching to get a smooth dough

4.Close the bowl with it lid and keep it for 30-45mins



5.Make a balls from dough(without any cracks) and roll it.

6.After rolling,brush the top of the rolled dough with little more oil and then brush the top with little maida

7.Using a knife,slit into long ribbon like strips.

8.From centre strip is long strip.Take left strip and placed upon the center then right…



9.Fold it.Then roll it Softly

10.Heat the pan and apply a little oil over the surface.Peel off the parotta and place it on the hot tawa

11.Flip it again and again to get it cooked evenly

12.Take out.After taking from the pan,beat the parotta with both hands for releasing the layer of parotta.

13.Serve hot with any gravy…