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…

Drumstick Kuzhambu

Ingredients

Small Onions-8

Tomato – 1

Drumstick -2

Curry Leaves- 1 spring

Red chilli Powder – 1 tsp

Coriander powder-1tsp

Turmeric Powder-1/2tsp

Fennel Seeds-1tsp

Coconut – as req

Salt to taste

Oil

Method

1. Grind coconut,onion,Jeera.Grind it fine paste

2. Heat oil in a pan,Add fennel seeds.When it spulters add drumstick..

3. Fry it for few minutes…Add Tomato and then add turmeric powder,red chilli powder and coriander powder and salt.Stir it well

4. Add water and close the lid..Drumstick kuzhambu is ready.

5. Suitable for rice n dosa

Ghee Ladoo/Besan Laddu

Ingredients

besan [gram flour]-1 cup

ghee-7-8tsp

powdered sugar-1/2 cup

cardamom powder-1/2tsp

8 halves of cashew nuts fried in a little ghee for decoration

Method

In Microwave

1. Mix the besan and tup (ghee) in a microwave safe bowl. Heat on high for 5 minutes (time may vary slightly for different microwave ovens).

2. Stir after a minute and continue heating. Keep checking and stirring after a minute.

3. Once the flour seems slightly darker in colour and richly aromatic, remove from oven and allow to cool completely. This will take upto half an hour.

4. Once cooled, add powdered sugar, with cardamom powder into the roasted flour. Knead well to mix and shape into 10 balls pressing a slice of fried cashew on top

5. If u realize that the ghee is not sufficient once u start making the dough,Just heat ghee and add to it…

In Stove

1.Heat ghee in a pan.

2.Add the gram flour and fry it on a low flame stirring continuously till brown.

3.Once it is brown, leave it to cool.

4.Add powdered cardamom and sugar. Mix well.

5.Add fried cashew nuts

6.Make Ladoo

Ghee Ladoo is ready to eat

Chicken Sambal

Ingredients

Chicken -1/4kg

Onion -1

Tomato-1

RedChilli -4

Cloves-2

Cardamom – asreq

Cumin-1tsp

Ginger garlic paste – 1tsp

Turmeric Powder -1/2tsp

Salt to taste

Method

1. Marinate Chicken pieces with turmeric powder and salt for halfan hour…Fry these chicken pieces and keep it aside

2.Soak Redchilli in hot water for 1hour…thn grind it

3.Heat a oil in the pan,Add cloves,cumin,cardamom and then add onions.

4.Fry it until it begins transparent.Then add ginger garlic paste stir it till raw smell removes

5.Add tomato and fry it…Add grinded chilli powder..

6.Stir it well….add littlebit water…thn add fried chicken…

7.Boil it for 10minutes…Garnish with coriander leaves..

Chicken Kuzhambu

Ingredients

Chicken -1/2kg

Small Onions-15

Tomato-1

Green chilly -2

Ginger Garlic Paste -1tsp

Pepper Powder – 1tsp

Cumin Powder – 1tsp

Chilli Powder -2tsp

Coriander Powder-2tsp

Coconut Grated – 6tsps

Salt to taste

For temper

Oil

Curry Leaves – 1spring

Onion -1/2

Mustard seed – ½ tsp


Method

1.Heat the pan with oil ,add chicken fry it for 2-3 minutes

2. Add Pepper Powder and cumin powder and stir it well.

3. Add small onions,tomato,green chilli and ginger garlic paste.mix well

4.Fry Red chilli powder without oil for 1-2 minute and fry Coriander powder without oil for 1-2 minute and add to chicken mix.Add Salt…

5.Mix well and then add water

6.Allow to boil…Finally, add grounded coconut mix.

7.Heat a oil in another pan add mustard seed,onion,curry leaves.Then add this to chicken kuzhambu…Garnish with coriander leaves.

8.Now kuzhambu was ready to serve with plain rice

Bread Upma

Ingredients

Bread Slice -4

Onion – 1

Tomato-1

Green chilli-2

Turmeric powder-1/2tsp

Sambar Powder-3/4tsp

Ginger Garlic paste-1/2tsp

Curry leaves-1spring

Coriander leaves- to Garnish

Salt to taste

Oil – 1tsp

Mustard Seed-1/2tsp

Vegetables(Optional)-as per choice

Method


1. Cut the bread slices into square sizes..Slice the onion,green chilli and chop tomato

2. Heat oil in the pan and add mustard seed

3. Fry Onions till transparent add the gingergarlic paste and stir it for a minute

4. Add tomatos,salt and fry it till tomatos turn soft.If vegetables used add boiled vegetables.(I didn't used any vegetables)

5. Add turmeric and sambar powder and stir it well

6. Sprinkle some water

7. Add bread pieces and mix well.If u desired ,add ghee keep it on low flame.

8. Cook for 2-3mints.Garnish with coriander leaves

Jangiri

This is a mouth watering sweet from South India. we may think that jangiris r really tough to prepare.But Its was quite easy n really yummy….

Ingredients

Urad dhal-3/4 cup

Food color (Orange)- A pinch

Salt –A pinch

Rice flour(Optional)-1tsp

Oil for deep frying

Thick cotton cloth or zip lock cover

For Sugar Syrup

Sugar-2cups

Water-11/2cup

Lemon Juice-1/2tsp

Cardamom pods-3

Method:

1.Soak urad dhal in water for minimum 3 to 5 hours.Grind them with very little water.

2.The batter should be smooth.Dont grind them watery

3.Mix a pinch of salt and food color,rice flour(if u need) and mix well

4.Heat sugar with water n turn them as syrup, syrup should be in one string consistency,add cardamom pods to the syrup.

5.Take a zip clock cover or thick cotton cloth and make a hole with a thin needle.

6.Hole should be very tiny

7.Fill half the cover with a batter..

8.Heat oil in a pan on a medium flame.

9.Once the oil is hot,then press tightly cloth or cover over the hot oil(draw jangiri in the oil).

10.Once the jangiri gets cooked and becomes light,turn over and cook till crisp.

11.Take out carefully and transfer to the sugar syrup.

12.Turn the jangiris well in both sides.

13.Jangiris will absorb the sugar syrup n get a beautiful color….

14.Tasty jangiris are ready to eat

Notes :

1.Dont worry about the shape, so make them as desired shapes..

2.The sugar syrup must not be too thin and also not too thick.

3.I dint used rice flour since my jangris were coming out nice without it

4.If batter is slightly watery can add rice flour a bit....

Rasam

Ingredients

Cumin Seeds - 1 teaspoon

Pepper -1 teaspoon

Garlic -2

Red Chilli -2

Tomato – half

Curry Leaves – few

Tamarind – 1 small Lemon size

Salt to taste

Mustard Seed – ½ teaspoon

Coriander Leaves – few

Method

1. Soak the tamarind in water and extract the juice.Add tomatos to the water.

2. Grind the pepper , cumin seeds,Garlic,curry leaves to a nice powder

3. Heat the oil in the pan,add the mustard seeds.When the mustard seeds begins to splutter.

4. Add red chilli and then add grounded power.Fry it for a minute

5. Now add the tamarind extract and add the salt.

6. When the rasam starts to boil switch off the flame

7. Add coriander Leaves

8. Rasam is ready to serve with rice

Sambar

Ingredients

Thurdhal - 1/2 cup

Brinjal - 2

Potato - 1

Carrot - 1

Tamarind - 1 small lemon sized

Garlic -2

Cumin Seed -1/2 teaspoon

Perungayam - 1/4spoon

Turmeric Powder -1/2 teaspoon

Chilli Powder -1 1/2teaspoon

Coriander Powder -11/2 teaspoon

Sambar Powder - 1 teaspoon [If u need]

Salt - To Taste

Coriander leaves – few

Fenugreek Powder - 1/2teaspoon

For Seasoning

Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry Leaves - few
Onion -1/2

Method

1. Cook the thurdal,Garlic,Cumin seed,perungayam in the pressure cooker and smash the dhal nicely.

2. Soak the tamarind in water and extract the juice

3. Cut all the vegetables and keep it aside

4. Heat the oil in the pan and once the oil is hot,add vegetables.

5. Fry it for a second .Add turmeric powder ,redchilli powder , coriander powder and Sambar powder [if u need].

6. Then add some water

7. When this begins to boil,add smashed dhal and water[tamarind water also]

8. Add salt…Finally add fenugeek powder and corinadar leaves.

9. Heat another pan add oil,mustard seeds,onion,curry leaves.Stir it well

10. Add this to Sambar

11. Serve with plain rice

Pudalangai & Dhal Kootu (Snake gourd & Dhal)

Ingredients

Snake gourd(Pudalangai) – 1 small gourd

Bengal gram dhal (kadalai paruppu) -75 gms

Onion - 1

Turmeric Powder -1/2 teaspoon

Cumin Seed - 1/2teaspoon

Oil - 2teaspoon

Curry leaves -few


For Grinding :

Coconut - 2 pieces
Cumin seed - ½ teaspoon
Green Chilli - 2

Method

1. Wash and scrape the skin off the snake gourd. Slit the gourd open and remove the seeds. Cut it into small pieces.

2. Soak the dhal in water for 10 minutes.Chop onions and green chili.

3. Cook the dhal with turmeric powder and cumin adding enough water.

4. Heat oil in a pan.Add the aniseed,chopped onion.Fry till the onions turn light brown.

5. Then add the curry leaves with the cooked dhal and the snake gourd pieces.

6. Keeping on medium heat,add water.

7. When the snakegourd is cooked add the grated items with salt and stir it for a few minutes.

8. Now kootu is ready to serve

Channa Masala

Ingredients

Channa - 1 cup

Cumin Seed - few

Onion - 1 chopped n grind it

Tomatos - 1chopped n grind it

Ginger Garlic Paste -1tea spoon

Coriander leaves –few

Turmeric Powder -1/2 spoon

Chilli Powder - 11/2Tea spoon

Coriander Powder – 2 tea spoon

Chicken masala - 1 tea spoon [if u need flavour]

Salt to taste

Butter - 1 Tea spoon

Method

1.Heat the oil in the pan until hot.Add cumin seeds and watch them pop and fizzle for around 20secs

2. Add grinded onions and fry until they are lightly browned.

3. Add Ginger Garlic paste.Stir fry on medium heat

4. Then add grinded tomatos and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture.add coriander leaves.

5. Then add turmeric powder,red chilli powder and coriander powder and salt and chicken powder[If u need non veg flavour]

6. Stir it all on medium flame

7. Then add some water and add boiled channa and small amount of grated channa.

8. Finally add half spoon of butter.

9. Garnish with coriander leaf.

10. Now, channa masala was ready to serve

11. Suitable for poori or chappathi.

Vegetable Briyani

Ingredients

Rice - 2cups

Vegetables (Beans,carrot,green peas,potato,cauliflower) - 1 cup


Onion -1 finely chopped


Curd -1/4 cup

Bay leaf – 1nos

Ginger garlic paste - 1 tea spoon

Mint leaves - few chopped

Coriander - few chopped

Green Chillies -1

Tomatoes - 2 Chopped
Turmeric powder – 1tsp

Coriander powder - 1/2 tsp

Red chilli powder - 1 tsp

Briyani Powder – 1 tsp

Ciammon stick - 1

Cardamoms - 2

Chopped cashewnuts - 1 tea spoon

Cloves - 2

Salt to taste

Procedure

1. Wash the basmati rice well before cooking.

2. Cut all the vegetables into small thin pieces

3. Take 1 tblsp oil in a pan and add clives,bay leafs, green chilli, cinnamon

4. Then add onions and saute them for a minute or till they get Goldenbrown in color.

5. Add Ginger Garlic paste fry until raw smell removes..add coriander leaves and mint leaves

6. Add all vegetables and add salt and turmeric powder, red chilli powder and coriander powder and briyani powder and add curd

7. Stir it well and allow to boil vegetables…

8. Add 4 cups of water and finely add washed rice…

9. Take this vegetable biryani out in a rice serving dish.

10. Garnish with cashewnuts and green coriander leaves.

11. Serve the vegetable (veg ) biryani hot with raita

Coconut Rice

Ingredients

Basmati Rice – 500gms

Onions - 200gms

Tomatos - 1 small

Green Chilly - 3

Clove - 4

Cinnamon - 1

Ginger Garlic paste - 1 Spoon

Bay Leaves - 2

Mint Leaves – few springs

Coriander leaves - few

Coconut -1 Small

Oil – 1 spoon

Salt – As required


Method

1 . Grind grated coconut using a blender and extract 2 cups of thick coconut milk. For each cup of rice, use double the amount of coconut milk for cooking.

2. Slice onion, green chilly.

3.Heat a pan adding the oil. First add the clove and cinnamon and then add the chopped onions, green chilly and fry till the onions turn golden brown. Add tomatos.Dont boil tomatos fully

4 .Then add the ginger garlic paste and mint leaves and coriander leaves.

5. Add coconut milk and salt…after 3mints finally add washed rice….

6..Bring to full process on medium heat

7. Garnish with some coriander leaves.

Carrot Halwa

Ingredients

Carrot - 2cups

Milk - 1cup

Sugar - 1cup(as needed)

Ghee - 3 tablespoons

Cardamom Powder - 1/2 teaspoon

For Garnishing:

Cashew nuts -15 gms

Raisins/Dry grapes-15gms

Procedure

1. First of all wash the carrots with clean water.

2. Then peel off the skin with a knife or a vegetable peeler

3. Grate the carrot

4. Add ghee to kadai, then add grated carrot and fry still raw smell goes.

5. Add milk and cook the carrot well, make it thick.

6. Add sugar and cardamom powder.

7. Garnish with cashews and raisins roasted in ghee

Note :

1. Always heat the halwa on low flame.

2. Reduce the sugar if the carrot is too sweet