Vazhaikkai Bajji/Plantain Bajji

Ingredients

Vazhaikkai/Green Plantain-1

Besan Flour-1cup

Idly Batter-1/4cup

Chilly Powder-1tsp

Baking Soda-a pinch

Salt to taste

Method

1.Mix all the above ingredients except plantain…

2.Add water little by little and make it into a batter(Make sure the batter Is not thin)

3.Heat oil in a kadai..

4.Peel off the kin and Slice the plantain and dip it in the batter.

5.Deep fry it in oil.

6.Tasty bajji is ready…Serve hot with chutney…

Mutton Pepper fry

Ingredients

Mutton-1/4kg

Onion-1

Tomato-1

Green chilly-1

Turmeric Powder-1/4tsp

Ginger Garlic Paste-1tsp

Pepper corns-11/2tsp

Cumin Seed-1/2tsp

Cloves-1

Cinnamon-1

Coriander Leaves-few

Curry leaves-few

Salt to taste

Coconut oil-4 to 5 tsp

Method

1.Grind onion,tomato,cumin seed,green chilly,pepper,cloves,cinnamon and coriander leaves into a fine paste

2.In pan,pour coconut oil,fry the mutton pieces for few mints

3.Add ginger garlic paste,turmeric powder and salt..

4.Then add grinded masala and stir it well for few mints

5.Add some water and allow to boil…

6.Once cooked,add curry leaves and mix well

7.Garnish with coriander leaves..

Tandoori Chicken

Ingredients

Chicken Legs-4

For First marination

Chilly Powder-11/2tsp

Salt-1tsp

Lemon-1/2

Mix all the above and apply this on the chicken….Marinate for 30 to 45mints

For Second Marination

Curd-4tsp(1tsp for each piece)

Ginger Garlic Paste-11/2tsp

Chilly Powder-1tsp

Turmeric Powder-1/2tsp

Coriander Powder-1tsp

Pepper Powder-1tsp

Cumin Powder-1/2tsp

Salt to taste

Lemon-1/2

Red food color-a pinch(Optional one…I didn’t used)

Oil-2tsp

Chaat Masala-1/4tsp(Optional)

Mix everything above in broad vessel.Keep the chicken marinated for 4 to 5 hrs…

Method

1.Place the well marinated chicken on the grill.
Or
We can place it directly on a baking tray with aluminum foil…

2.Cook for 30 to 45mints till the chicken is tender..

3.Remove from oven…Drizzle chaat masala…Serve hot..

Peda in Microwave

Ingredients

Condensed Milk-1 tin/400g

Milk Powder-2cups

Butter-3 to 4 tsp

Method

1.In a microwave safe bowl, melt the butter for 30 seconds.

2.Add condensed milk and milk powder to it and mix well.

3.Keep the mixture in the microwave for 3 mins.

4.Take it out and stir it every 1minute

5. Take it out and pour the mixture in a greased plate.

6.After it gets set, cut doodh peda it into desired small pieces(Shape a per ur choice…).

Fish Chilly Roast

Ingredients

Fish-1/4kg

Onion-1

Ginger Garlic Paste-1tsp

Capsicum-1/4cup

Tomato-1

Green chilly-1

Turmeric Powder-1/2tsp

Pepper Powder-1tsp

Curry Leaves-1Spring

Coriander Leaves-few

Salt to taste

For Marination

Chilly Powder-1tsp

Salt

Turmeric Powder-1/4tsp

Mix everything and apply this on the fish…Marinate for half an hour

Method

1.Heat oil in a pan,add onions ,Green chilly and curry leaves..

2.Saute till it turns golden brown..Add ginger garlic paste and stir it till raw smell disappears

3.Then add tomatoes and capsicum. Saute till tomatoes are cooked and oil separates.

4.Add coriander powder and then add fish..Pour ½ cup of water/

5.Cover and cook till the fish Is done..

6.Roast till all the water gets evaporated and the masala gets coated on the fish

7.Serve hot..

Chicken Egg Kottu

Ingredients

Chicken-1/4kg

Egg-1

Onion-1

Tomato-1

Ginger garlic paste-2tsp

Curry leaves-1 spring

Cloves,cinnamon-1

Coriander Leaves-few

Green chilly-1

Salt to taste

Method

1.Boil the chicken along with turmeric powder,chilly powder,ginger garlic paste and salt.

2.After boiling,fry the chicken in oil

3.In pan,heat oil and add cloves,cinnamon…

4.Add onion and sauté till it turns little brown..Then add green chilly and ginger garlic paste

5.Stir it until raw smell removes…Then add tomatoes and sauté till it smahes..

6.Add salt, coriander leaves and curry leaves..

7.Beat the egg along with the mixture..Immediately add fried chicken.

8.Mix well…

9.Tasty chicken kootu was ready to eat…

Kadai Paneer

Ingredients

Paneer-10 to 15 cubes

Onion-2 finely chopped

Ginger garlic paste-1tsp

Turmeric Powder-1/2tsp

Red chilly Powder-1tsp

Capsicum-1/4cup

Coriander powder-1tsp or coriander seeds roasted n grounded

Pepper Powder-1tsp

Tomato puree-1cup

Cumin Powder-1/4tsp

Fenugreek Powder-1/4tsp

Coriander leaves- few

Butter-2tsp

Cloves-1

Cinnamon-2

Method

1.Heat butter in a pan,add cloves and cinnamon.

2.Add chopped onions and stir it until turns golden brown.Then add tomato puree .

3.Add turmeric powder,chilly powder,coriander powder ,pepper powder and stir it well

4.Add fried capsicum and paneer cubes…Fry it..

5.Sprinkle cumin powder,fenugreek powder.

6.Allow to cook until the paneer is cooked..

7.Garnish with coriander leaves…

Kadai Chicken

Ingredients

Chicken-1/2kg

Onion-1medium

Tomatoes-2

Ginger garlic paste-1tsp

Pepper corns-3

Cumin Seeds-1tsp

Coriander Seeds-1tsp

Capsicum-1/4 optional

Red chilly-3 (grind it into smooth paste)

Coriander Leaves-few

Salt to taste

Method

1.Dry roast cumin seeds,coriander seeds and pepper and grind to a coarse powder.

2.Heat oil in a pan,add onion and saute till it turns golden brown.

3.Add half the coarsely powder.Then add ginger garlic paste

4.Stir it well until raw smell removes…

5.Add red chilly paste and continue to sauté for few mints…

6.Add chopped tomatoes and capsicum.

7.Add salt.Saute it till the tomatoes become soft

8.Add chicken and stir it well

9.Add chopped coriander leaves…

10.Add remaining coarsely ground powder and mix well.

11.Add a cup of water and stir it well..

12.Allow to cook the chicken on medium flame..

13.Once chicken was cooked,garnish with coriander leaves..

14.Serve hot….

Simple Cabbage Rice

Ingredients

Boiled Basmati Rice/Normal Rice-1cup

Cabbage-3/4cup

Curry leaves-1 String

Coriander Leaves-few

Onion-1 medium

Green Chilly-1

Pepper-1tsp

Cumin seeds-1/2tsp

Salt to taste

Soya Sauce-1/2tsp(Optional)

Oil

Method

1.Heat oil in a pan,splutter cumin seed.Add curry leaves and fry for few mints

2.Add Chopped onions and green chilly.Fry it till onion turns golden brown

3.Add the cabbage (u can add peas,capsicum)and cook for a while.Add salt and pepper and mix well..

4.Add boiled rice and mix them well.Add soya sauce and mix well

5.Serve hot with raita….

Note

1.If u like spicy add turmeric powder and chilly powder instead of pepper powder…

2.U can add bay leaves,cloves.It gives more smell and taste..

3.Use butter or ghee to add flavour

4.U can use cheese

Rava Kesari

Ingredients

Rava-1cup

Sugar-1cup

Milk-1cup

Water-11/2cup

Ghee-4 to 5 tsp

Orange Colour-a pinch

Cashews-few nos

Raisins-few nos

Cardomom Powder-1/2tsp(Optional)

Method

1.In a pan heat 1tsp of ghee and fey cahews and raisins.

2.In the same pan roast the rava for a few mints till a nice aroma comes out…Keep it aside

3.Same pan add water and milk…Allow to boil….

4.When the water and milk gets boil add the color and sugar mix well

5.Now add roasted rava little by little and stir well…

6.Make sure no lumps are formed…

7. Add the remaining ghee and mix well..

8.Stir it continuously till it becomes little thick…

9.Finally,add cahews and raisins….If u use cardamom powder,now sprinkle it and mix well(I didn’t used cardamom powder)

10.Yummy rava kesari was ready to serve

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…

Mutton Briyani

Ingredients

Mutton-1kg

Basmati rice-4 cups

Onion-6 or 7 chopped

Tomato-2 or 3 chopped

Ginger garlic paste -2tsp

Turmeric Powder-1/2tsp

Chilly Powder-2tsp

Coriander Powder-2tsp

Briyani Powder-2tsp

Curd-1cup

Coriander leaves

Mint leaves

Cinnamon-3nos

Cardamom-2no

Cloves-3nos

Bay leaves-2

Salt to taste

Oil

Ghee-3tsp

Water

Method

1.Cut mutton into small pieces and wash it.Boil this with chilly powder,turmeric powder,coriander powder and salt

2.Wash the basmati rice and keep it soaked under water for 30 mints…

3.Take a heavy bottom vessel ,heat oil and ghee,when hot add cardamom,cloves,cinnamon,bay leaves.

4.Add green chilly and then add onions and sauté well till it turns golden brown.

5.Add ginger garlic paste and stir it until raw smell disappears…Add the tomatoes and stir it..

6.Add coriander leaves and mint leaves.Stir fry for 2mints..

7.Add curd..Add briyani masala and saute it well.Then add boiled mutton…Saute for few mints

8.Add water.Let it boil..Add the soaked rice and add the salt.

9.Allow it to cook.Briyani s ready to serve.

10.Serve with raita..

Vegetable Cutlet

Ingredients

Potato-2

Carrot-1

Beans-5 to8

Cauliflower-few florets optional one…(It gives nice flavour to cutlet)

Peas

Bread-3 slices

Chilly Powder-1tsp

Gram Powder-1/2tsp

Coriander Leaves

Maida-2 or 3 tsp

Salt to taste

Oil


Method

1. Boil the potatoes..Chopped the other vegetables together in another bowl.In oven 5 to 8 mints enough to boil the veggies..Just sprinkle a tsp of water in the vegetable

2. Peel off the potatoes and mash it..Then add other boiled vegetables…Make sure there is no water

3. Tear the bread pieces and crumble it by grinding

4. Add chilli powder,gram masala and salt,coriander leaves to the vegetable mix..Mix well

5. Make a thick paste by using maida with water.(Like idly batter)

6. Make equal and desired shapes from vegetable mix.Dip it in the maida paste

7. Coat both sides with the bread crumbs

8. Drizzle some oil in a non stick pan.Put it into pan.

9. Cook in a medium flame both sides,until crisp

10. Cutlet was ready to eat

Chicken Curry

Ingredients

Chicken-1/4kg

Small onions-10 to 15

Tomato-1 medium

Garlic-10pods

Cinnamon-1piece

Fennel seed-1/2tsp

Clove-1

Cinnamon-2

Cardamom-1

Bay leaf-1

Curry Leaves-few

Salt to taste

Coriander Leaves-few

To Grind No.1

Ginger – 1/4inch piece

Small onions -5

Garlic-5pods

Green chilly-1

Chilli powder-11/2tsp

Coriander Powder-2tsp

To Grind No.2

Coconut-2pieces

Kasa kasa-1tsp

Fennel seeds-1tsp

To marinate

Chilli powder-1/2tsp

Coriander Powder-1/2tsp

Pepper powder-1/2tsp

Cumin Powder-1/2tsp

Fenugreek Powder-1/2tsp

Salt-1/2tsp

Curd-11/2tsp

Ginger garlic paste-1/2tsp

Method

1.Marinate the chicken with given ingredients for 30 to 45mints

2.Chop the onions,garlic,tomato…

3.Heat oil in pan,add cinnamon,fennel seeds,colve,,cardamom,bay leaf and curry leaves

4.Add the onions and stir it until onions turn transparent.

5.Add Garlic and tomato.Saute till for it gets smashed.

6.Add grinded paste(grind no.1) to it and sauté it…

7.Add chicken and mix all the masala over the chicken pieces.Reduce the flame…

8.Once chicken are cooked and increase the flame so that the gravy becomes thick.

9.Once the curry gets thick add the grinded paste(grind no.2).Mix well

10.Cook for a minute..Now tasty chicken curry was ready to serve

11.Garnish with coriander leaves

Thenkuzhal Murukku

Ingredients

Rice flour-1cup

Urad dhal-3/4cup(Whole white )

Butter-1tsp

Cumin seeds or sesame seeds-1tsp

Perungayum-a pinch

Salt to taste

Oil for deep frying

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 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)


Notes

1.If your murukku breaks while making, try sprinkling more water and knead and try again.

2.If u like spicy,add chilli powder

Tomato Rice

Ingredients

Onion-1 medium

Basmati cooked Rice-1cup

Tomato-3

Green chilly-1

Ginger garlic paste-1 tsp

Chilli powder-1/2tsp

Turmeric Powder-1/4tsp

Coranider Powder-1/2tsp

Briyani Powder-1/2tsp

Salt to taste

Oil or ghee

For seasoning

Cumin seeds-1/2tsp

Fennel Seed-1/2tsp

Cloves-2

Pepper-1/2tsp

Bay leaves-1

Method

1.Cook rice.Separated well and not so sticky

2.Chop the onions,tomatoes,green chilly and coriander leaves

3.Heat a oil in pan,add cumin seed,feenel seed,cloves,pepper and bay leaves.Stir it until the whole things starts spluttering

4.Add onion and sauté it.Then add ginger garlic paste and sauté until raw smell disappears

5.Add the tomatoes and sauté well until tomatoes are soft and mashed

6.Add turmeric powder,chilly powder,coriander powder and briyani powder.Then add salt

7.Stir it well until raw smell removes.After that add boiled rice.

8.Mix well.

9.Garnish with Chopped coranider leaves…

10.Delicious tomato rice s ready to serve with raita

Paneer butter masala

Ingredients

Paneer-250gm

Butter-2tsp

Green chilly-2

Gram masala-1/2tsp

Salt to taste

Cashew paste-2tsp(soak cashew in hot water and grind it)

Curryleaves-few

Fennel seeds-1tsp

Bay leafs-2

Chilli powder-1tsp

Coranider powder-1tsp

Turmeric powder-1/4tsp

cloves-2

Cumin seed-1tsp

Lime juice-1tsp

Method

1.Cut paneer in cubes and fry.Soak in warm water so that they become soft

2.Heat butter in a pan,add cloves,Fennel seed and sauté it for few mints

3.Add green chilly and fry it.

4.Add onion and fry it until turns golden brown.Add ginger garlic paste and sauté it

5.Then add tomatoes and fry for few mints.Add curry leaves.

6.Add chilli powder,coranider powder and turmeric powder,gram masala.Saute it well

7.Add cashew paste.Then add some water.

8.Add paneer and salt…Finally add little ghee…

9.Paneer butter masala ready to serve

Capsicum Curry

Ingredients

Capsicum-2 chopped

Onion-1 Chopped

Tomato-2 finely chopped

Turmeric powder-1/4tsp

Chilly Powder-1tsp

Coriander Powder-1tsp

Oil

Salt to taste

Method

1. Heat a oil in pan,Add onions and fry it until turns golden brown

2. Then add capsicum along with tomatoes.Fry it for few mints

3. Add turmeric powder,chilli powder and coriander powder..Mix well

4. Cook it for 10-15mints

5. Garnish with coriander leaves.

6. Serve with chappathi

Carrot Poriyal

Ingredients

Carrot -1/4kg

Onion-1/2 finely chopped/grated

Green chilly-2

Curry Leaves-few

Mustard seed-1tsp

Oil

Salt to taste

Coconut-1/2 grated (Optional)

Method

1. Peel and chop the carrots

2.Heat oil in a pan. Splutter the mustard seeds

3.Add curry leaves. Add onion and green chillies and saute till it turns golden brown.

4.Add the carrot and salt and Allow to boil

5.If necessary add some water and cook for about 2 min.

6.Then Add the grated coconut and mix well.

7.Serve hot with rice

Potato Fry

Ingredients

Potato-1

Mustard seed-1tsp

Red chilli powder-1tsp

Turmeric Powder-1/4tsp

Salt to taste

Oil

Method

1.Cook the potatos with salt and turmeric..

2.Drain the potato and keep aside

3.Heat a oil in pan,add mustard seeds and let it pop

4.Add chilli powder and add potato..Keep flame on low

5.Mix well

6.Cook for 2-3mints

Tomato Dosa

Ingredients

Dosa Batter-2cups

Tomato-1

Garlic-3(Optional)

Coconut-3pieces(U can also use more coconut,if u need)

Red Chilly-3

Cumin seed-1tsp

Curry Leaves-few

Onion-1/2(Optional)

Oil


Method:

1. Saute the tomatoes in a tsp of oil until raw smell disappears.

2. Saute the onions with tomatos.Allow to cool and grind the tomatoes,onions with coconut, garlic and red chillies to a fine paste with little water.

3. Now add cumin seeds, curry leaves and tomato coconut paste to the dosa batter and mix well.

4. The batter consistency should be like the normal dosa batter so add water according to that

5. Heat a dosa tawa, take a laddle full of the batter and spread it evenly.Spread the batter thin to get a crispy dosa

6. Drizzle some oil along the edges and cook for 2mins

7. Cook until done

8. Serve hot with coconut chutney or any cutney of ur choice

Egg Fried Rice

Ingredients

Basmati Rice-1cup

Onion-1/2 finely chopped

Egg-3

Ginger garlic paste-1tsp

Carrot-1/4cup

Peas-1/4cup

Beans-1/4cup

Pepper powder as req

Soya sauce-1tsp

Green onions-1bunch chopped(Optional)

Oil-1tsp

Salt to taste

Method

1.Wash the rice..Cook rice separately and cool it well

2.Boil the carrot and peas.(In microwave 5-8mints)

3.Take a bowl beat the eggs with salt and pepper .Keep aside

4.Heat oil in a pan.Add onions fry it until turns golden brown

5.Add ginger garlic paste.Fry it till raw smell removes

6.Add carrot and peas.Fry it for 3-4 mints

7.Keep this separately

8.Same pan add eggs and fry it..Dont break into very small pieces

9.Then add cooked rice and onion,carrot,peas mix and mix well..Add soya suace…

10.Egg fried rice s ready to serve…

Note

I didn’t used green onions…If u used,add it along with soya sauce

Pasi Paruppu payasam(Moong Dhal Payasam)

Ingredients

Green gram Dhal – 3/4 cup

Sago (jav varisi) – 1/4cup

Jaggery (vellam) – ½ cup (as per req)

Grated Coconut – ½ cup (optional)

Cashew nuts – 8

Raisin – 8

Cardamom – 2

Ghee

Method

1.Take a cooker,Add enough water and add sago.Boil it 5 to 8mints.


2.Then add green gram dhal.Allow to boil well.


3.Fry cashews n raisins in ghee and add to it..


4.Once dhal was cooked,add powdered jaggery to it


5.Boil in low flame for 2-3mints…Add water as per need to adjust the consistency


6.Finally,add grated coconut to payasam.It is an optional one..I didn’t used coconut…


7.Add cardamom…Payasam ready to eat


Notes:

1. Add Some milk along with water it gives rich taste

2. You can use milk instead of water,It gives more rich taste,,

Onion Tomato Curry

Ingredients

Onion-2

Tomatoes-3

Green Chilly-2

Cumin Seed-1tsp

Chilli powder-1tsp

Turmeric powder-1/4tsp

Oil

Salt to taste

Coriander eaves to garnish

Method

1.Heat oil in a pan

2.Add cumin seeds and greenchillies

3.When cumin crackles,add onions and fry it until it turns golden brown

4.Add tomatoes,salt,turmeric powder ,chilli powder and cook till tomates turn soft.And oil starts to separate

5.Garnish with coriander leaves

6.Ready to serve.Serve with hot chappathi

Chettinad pepper chicken fry

Pepper has medical quality that helps fight the common cold.The main flavors that stand out in this are pepper.

Ingredients

Chicken-1/4 kg

Onion -1

Tomato-1

Ginger garlic paste-2 tsp

Chili powder-1 tsp

Coriander powder-1 tsp

Pepper Powder/pepper crushed-2tsp

Lemon juice-1 table spoon

Cinnamon-2sticks

Cardamom-2

Clove-1

Bay leaf-little

Fennel seeds-1 teaspoon

Curry leaf-little

Coriander Leaves for garnishing


Method

1. Marinate the chicken with chili powder , turmeric powder , ginger garlic paste(1/2tsp) and add salt for 30-45 mints

2. Heat the oil in pan.Add cinnamon,cardamom,clove,fennel seed and bay leaf,curry leaf

3. Then add onions and sauté till oil separates.

4. Add ginger garlic paste and turmeric powder.

5. Add tomato to it…Smashed well

6. Add coriander powder and mix well..Add some water into the masala

7. Cooked masala with oil on top…Add marinated chicken pieces,

8. Saute nicely then add water in the chicken…Allow to boil

9. Add salt if u need…

10. Once the chicken are cooked add the pepper powder/crushed pepper on top.Mix well

11. Add lemon juice after switch off

12.Garnish with coriander leaves..

Poori Masala

Ingredients

Potato – 2nos

Oil-1tsp

Mustard seed-1/2tsp

Urad dhal-1tsp

Channa dhal-1tsp

Green chilli-2 or 3

Ginger garlic paste -1tsp

Onion – 2

Curry Leaves-1spring

Turmeric Powder-1/2tsp

Salt to taste

Coriander Leaves for garnishing


Method:

1. Cook the potatoes..Chop onion n green chilli

2. In a pan heat oil.Add mustard seed,urad dhal,chann dhal.When mustard crackles

3. Add green chilly,curry leaves.

4. Add the chopped onions and fry it till translucent.

5. Add Ginger garlic paste and fry it few minutes

6. Add Turmeric,salt.

7. Add cooked potato along with water…Add coriander leaves

8. Potato masala was ready to serve with poori

Note:

Use Coconut milk instead of Water…It gives rich taste

Butter Beans Curry

Ingredients

Butter beans - 1 1/2 cups

Onion - 2

Tomato – 1

Ginger-garlic paste - 1 tsp

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin seeds-1tsp

Oil - 3 tbsp

Water - 1/2 cup

Coriander leaves for garnishing

Salt to taste

Method

1.Boil the butter beans.

2.Heat the oil in a pan.Add cumin seed fry it for few minutes

3.Add the chopped onions and fry it until they turn light brown

4.Add ginger garlic paste and fry for 2-3mints

5.Add tomatos and fry it…Then add turmeric powder,chilly powder and coriander powder.Fry it until raw smell removes

6.Add the butter beans and some water and salt

7.Cook for about 5 mins till the gravy thickens.

8.Garnish with chopped coriander leaves.

Fish Fry

Ingredients

Fish – 1/2kg

Chilli powder - 1-2 tsp (as required)

Coriander powder - 1 tsp

Ginger, garlic paste - 1 tsp

Turmeric powder - 1 tsp

Pepper Powder-1tsp

Lemon juice - 1/2 tsp

Salt to taste

Oil - 2-3 tablespoons

Method

1.Mix all other ingredients and prepare a thick paste with little water.

2.Wash the fish once, drain all water and marinate in the above paste for 1-2 hours.

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

4.Fish fry is ready to serve.

Fish Kuzhambu Method 2

Ingredients

Fish-1/2kg

Ginger – small piece

Fenugreek Powder-1/2tsp

Chilli powder-11/2tsp

Coriander powder-1tsp

Turmeric powder-1/2tsp

For Grinding

Coconut-4-5pieces

Tamarind-small amount

Garlic -3 to 4 pieces

Cumin seeds -1/2 tsp

Cooriander leaves –few

Tomato-1 medium

For seasoning

Fennel seeds-1/2 tsp

Oil

Method

1.Heat the pan with oil,add ginger then add grinded masala..Stir it well for few minutes

2.Add turmeric powder,chilli powder and coriander powder…

3.Add water..Allow to boil…After boiling add fish pieces slowly.



4.Whole process on low flame only.

5.Finely add fenugreek powder..It s an optional one…

6.Heat another pan,add oil and fennel seed

7.Add it to kuzhambu..

8.Ready to serve

Fish Kuzhambu Method 1

Ingredients

Fish – 1/2kg

Tamarind – lemon sized,soaked in water n juice extracted

Tomato-1medium

For Grinding

Coconut-1/2

Small onions-8

Pepper-1/2tsp

Cumin Seed-1/2tsp

Turmeric powder-1/2tsp

Chilli powder-2tsp

Coriander Powder-11/2tsp

Fish masala -1tsp (optional)

For Seasoning

Oil

Fennel seed-1/2tsp

Curry leaves-1spring

Onion-1/2

Method

1.Wash the fish in water and keep aside

2.Heat a pan,add grinded masala.Then add tomato and tamarind extract…

3.Add required salt.Allow to boil until thickened to desired consistency

4.Now,gently place the fish pieces in the gravy..

5.Allow to simmer until the fish is cooked.

6.Heat another pan,add oil,onion,fennel seeds,curry leaves..add it to gravy…

7.Fish kuzhambu was ready to serve with plain rice…

Fish kuzhambu (Chettinad style)

Ingredients

Fish -1/2 kg

Small onion-20

Garlic-15 pods

Chilly powder -1 spoon

Fennel seed -1/2 tsp

Turmeric Powder-1/2tsp

Coriander powder-1 tp

Tomato-1

Curry leaf- little

Tamarind-A small lime size

Method

1. Marinate the fish with Chilly powder(1tsp),Turmeric powder(1/2 tsp),Lemon juice(1 tsp),Salt(1tsp).Keep aside for 1 – 2 hrs


2. Soak the tamarind in the water and juice extracted.

3. Heat a oil in pan,add fennel seeds,curry leafs.

4. Add onions,garlic and tomato sauté it for few minutes.

5. Then add tamarind water.Add chilli powder,turmeric powder and coriander powder and also salt…

6. Allow to boil..

7. Once it starts boiling keep the flame on low.

8. Till the gravy has reduced to half..Now,add fish slowly.Cook for 5-10minutes

9. Tasty fish kuzhambu s ready to eat with rice

Kara Sev

Ingredients

Gram Flour-1cup

Rice Flour-1/2 cup

Pepper Powder or Pepper crushed coarsely-11/2 tsp

Cumin seeds-1tsp

Butter-2tsp

Salt to taste

Asafotida powder-1/2 tsp

Oil for frying

Method

1.Take both flours in a bowl and add melted butter.

2. Add crushed pepper and jeera,salt and then add asafetida.

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

4.Take a murukku press.Fill the press with dough and press it in hot oil.

5.Fry in medium flame on both sides…