sound cookery

PANEER VEGETABLES CURRY

2011-01-24T14:49:00.002+05:30

PANEER VEGETABLE CURRY

PANEER CURRY
Ingredients
200 g paneer
200 g potatoes
2 carrots
100 green beans
200 g- 300 g califlower
200 g peas
2 large tomatoes
2 onion
10- 12 cashew nuts
2 green cardamoms
2 green chillis
1 piece of ginger
1/2 red chilli powder
1 stick cinamon
3 cloves
100 g gream
5 t butter
1/2 milk
salt and pepper powder to taste.

METHOD

Cut the paneer in to small cubes.
And fry in to golden brown.
Cut and chopped all the vegrtable (potatoes,carrots,beans,cauliflower,ginger ,,tomatoes,onion,greenchilli,.
Crushed the cashew nuts,cinnamon,cloves,.
Boil the vegitable potatoes,califlower,beans,and peas,with salt.till thay are tender
Heat the butter fry onion in golden brown and add green chilli,ginger and tomatos fry for few minutes,cook till it done . keep aside'and grind it to a fine paste.
Heat a pan add cinnamon,cloves,green cardamon, fry few minutes, add red chilli powder,pepper powder,grinded masala, salt,and chopped cashewnuts,fry for minutes and add the boil vegetablemix well and add panner and 1/2 cup milk bring to boil few minutes for 4-5 minutes. add the gream and keep slow fire few minutes ,sever hot

Manokaram

2011-01-23T19:32:00.001+05:30

Manokaram

Ingredients
1 cup besan
1/4 cup rice powder
4-5 t oil (dalda or ghee or butter)
1 cup sugar
water

METHOD

Sift the besan and rice .Mix both well (rice and besan)
Add 2-3 t ghee or butter and Rip in the oil with finger tips
use little water or milk to make a stiff dough.
Take hand full big sized ball of the dough in to the hand put in the murugu press .
Heat oil in the pan on the fire press the murugu press drop the few length dought in to the fire and fry few minutes and remove,like that prepared all the seve .And keep aside.
Prepare sugar syrup by boiling water and sugar together to get a syrup of 2 thread consistency .strain and keep aside.
Immediately put the fried seve in to the sugar syrup.dip few minutes.remove from syrup and arrange like all the seve.

This manokaram can be made jaggery syrup substitute sugar.

Manokaram-2
Incrediants:

1 cups : Besan
1 table spoon : rice flour
1 pinch salt
1/2 cup Jaggary
1 pinch of cardomam powder
oil for deep fry

METHOD

Mix the flour,besan and rice flour and pinch of salt ,little water to make dough.
Make thenkuzhal in oil with the help of thenkuzhal achu. or poondi carandi make a small long stick ,
Fry in a oil and keep side.
Then make thick jaggery syrup ,put cardomam powder and remove from the fire and put the thenkuzhal and mix well. remove from the syrup .the jaggery shoud be full coated .
Remove cool and serve.

Tomato Egg

2010-06-02T16:36:00.003+05:30

Tomato Egg
Ingredients
5 boiled egg
1 cup tomato's puree
2 onions
2 tsp garlic ,ginger paste
1/4 tsp black pepper corn
1 green capsicum
1-2 tomatoes
1/4 tsp turmeric powder
salt to taste
1 tsp sugar
a pinch of jeera (cumin seeds)
oil
METHOD

Peel the boiled egg skin and cut in to half,
Chop all the vegetable onion,tomatoes,and capsicum
Heat oil add the jeera,next the garlic ,ginger paste,turmeric powder ,and pepper corn and tomatoes puree and little water boiled for few minutes( 3-5 minutes)
Add the chopped onions,capsicum,and tomatoes cook for another few minutes when the vegetable cooked add salt,and sugar stir well .
the Gravy get thick remove and pour severing dish and arrange the boiled egg pieces
serve with rice or rodi

RAVA PANIYARAM

2010-02-05T23:14:00.001+05:30

RAVA PANIYARAM

1 cup rava(soogi)
1 cup maida
1 cup sugar
1 cup milk
1 egg
2 green cardamom
3-4 tsp fresh grated coconuts
oil for frying
METHOD
• Soak the rava in a little warm water for 10 - 20 minutes
• Add little milk and beat the egg for few minutes, powdered the cardamom
• Than add all the ingredients (the maida,milksugar,coconute,cardamom powder,)
Mix well.this mixer is in thick dasa better.
• Heat oil in a pan ,take one small spoon amount of the mixer pour in to the oil gently fry few minutes ,turn both side.the paniyarm get lightly brown around the corner
• Take out keep on tissue paper for few minutes. take out the oil,
• Serve hot with tea or coffee.
TIP
If you have a paniyaram vessal or pan make it rava paniyaram

MASALA EGG

2010-02-05T00:08:00.000+05:30

MASALA EGG

Ingredients
4-6 egg
2 onions
4-5 tomatoes
a pinch of turmeric powder
1 tsp chilly powder
1/4 tsp sambar powder
1 tsp ginger
4-5 garlic
2-3 tsp oil
salt to taste
METHOD
• Boil eggs and peel the skin and cut it in to square pieces
• Grind tomatoes and onions and ginger ,garlic a paste
• Heat oil add the garlic and ginger paste fry for few minutes and add the turmeric powder,salt,chilliy powder ,sambar powder and then add the tomatoes paste fry for few minutes and add 1 cup water ,boil the masala for 4-5 minutes when the masala thick .
Now add the egg pieces. keep on simmer for few minutes the gravy get thick .

• Garnish few coriander leaves serve with rice or rodi

chicken spinach soup

2010-01-17T23:58:00.000+05:30

chicken spinach soup
Ingredients
200 gram spinach
300 gram boneless chicken
1 green chilli whole
1 onion
2 tomatoes
1/2 tsp pepper
1/2 tsp saunf
1/2 tsp jeera
1 tsp coriander seeds
1 small stick cinnamon
1 clove
1/2 small bay leaves
salt to taste
few curry leaves and coriander leaves
METHOD

Clean and wash the spinch cut it small pieces
chop chicken,onion,tomatoes small pieces.
take pepper,saunf,jeera,turmeric powder,corinder seeds add little water and grind it paste
heat a pan add all ingredients chicken pieces,onion pieces,tomatoes,green chilli,turmeric paste and bay leaves .add 3-4 cup water and cook for 10 to 15 minutes when the chicken half cooked add the spinch and cook till the vegetable cooked
heat ghee add cinnamon and cloves and curry leaves fry little .pour to the soup.
garnish with coriander leves and serve with rice.

Curry Powder

2009-11-04T15:13:00.003+05:30

curry powder
1 cup channa dal
1/2 cup urud dal
8- 10 large red chillies whole
1/4 cup coriander seeds (dhaniya)
a pinch asafoetida
METHOD

Heat 1/4 tsp til oil fry all the ingredients on a low flame ,the masala get slightly luck warm .remove from fire .
Add 1 tsp salt and grind to a fine powder.

This masala powder is add to cooking any vegetable curry or koodu,or fry vegetable,Add 1 tsp of this curry powder

Chutney powder
1 tsp fenugreek seeds
10 - 15 large red chillies whole
1 tsp mustard seeds
1/4 tsp Asafoetida1
1 tsp salt
METHOD

Heat little oil and fry all the ingeredients expect salt in a low fire .when it get luck warm remove from heat
Grind with salt to a fine powder and store.

This powder is used to make all kinds of chutneys with tomatoes, egg plant, tamarind etc.

Chicken Mutton Masala Powder

2009-11-04T14:37:00.004+05:30

Chicken Mutton Masala Powder
Ingredients:
200 g Coriander seeds
25 g Cummin seeds
5- 8 Cloves
4 -5 black Cardamom ,
4-5 green cardamom,
10- 15 Red chillies whole
25 g Poppy seeds
1 tsp pepper corn
10 - 15 Cinnamon sticks-
25 g Saunf
1 /4 cup Curry leaves for flavor
METHOD

Heat a karai or pan ,Roast all ingredients one by one (except poppy seeds) till golden brown color. Grind all ingredients together to a fine powder and store .

Chicken Mutton Masala Powder-2
1 cup coriander powder
1/4 cup red chilli powder
1 tsp pepper corn
2 tsp saunf
2 tsp cummin seeds
1-2 tsp turmeric powder
4-5 green cardamon
3-5 black cardamon
2-3 cinnamon stick
2 tsp garam masala powder
5-10 garlic cloves
METHOD

Grind all the ingredients together to a fine powder and store.

MYSORE PAK

2009-10-13T20:27:00.006+05:30

MYSORE PAK
INGREDIENTS
1 cup basan
3 cup sugar
3 cup ghee +1/2 cup dalda
6-8 table spoon water
a pinch of cooking soda
METHOD

Take a large plate and one knife put 1 tsp ghee and greased the plate and knife ,(sprinkle 1 tsp sugar on the plate.)Keep aside.

Take heavy bottom pan or pressure cooker.Add water of to the sugar, mix well and prepare a sugar syrup .(pearl like consistency)
Meanwhile in heat another burner ,Heat the ghee keep on simmer in the pan.when the sugar syrup is this thick .
Sprinkle the basan and add 1 spoon of hot ghee at a time mix well and stir continuously. Stir .No any lumps.Add the ghee little by little and stir.( add all the remain flour and ghee little by little ).Donot stop stirring continuously to avoid lumps .keep the flame Little simmer .(very hot it spoil the sweet) .when it thick soil -like consistently add little ghee and a pinch of cooking soda .Mix well and take it out and pour on a greased plate.shake the plate gently so that the mysore pak spread evenly.when it half cooled ,cut it with a greased knife in to square required size and shape.

Making sugar syrup is very important

Add the water the sugar level 0r 1 to 1/2 inch bottom leavel of the sugar.donot add more water first mix well in the water and the sugar little melt,and keep the sugar in to the stove and make sugar syrup.keep on stirring look the sugar syrup consistency ,first it come 2 thread-like consistency and it come one thread -like consis tency .Take a small cup of water drop a little of syrup in the water or greased plate and roll it between the fore finger and thumb .Tt can rolled round and this thick syrup is called PEARL LIKE CONSISTENCY.This is the correct time add the basan and stir continuously.)

RAVA IDLI

2009-08-06T23:34:00.002+05:30

RAVA IDLI
Ingredients
2 cup suji
1/2 cup curds
1/2 tsp pepper
1/2 tsp cummin powder
4-8 cashewnut
1/4 tsp ginger very small pieces
2-4 tsp ghee
salt to taste
METHOD

Heat ghee and roasted the rava to a slightly reddish colour .
Add ,curd and salt beat well.
Chopped the ginger very small pieces
Heat little ghee fry the pepper,ginger,cashwnuts.remove add this mixture in to the rava mixture and add little enough water .make thick idli batter.keep on 5-1o minutes.
Pour idli-dough in an idli vessel.cook idlies in an idli vessel.
serve hot.

IDLI

2009-08-06T22:53:00.004+05:30

IDLI
Ingredients
4 cup rice (boiled rice,idli rice,Par boiled rice)
1 cup washed urad dal
1 tsp salt
METHOD

Wash and soak rice and dal separately for 8-10 hours or over night.
Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste).
Mix the two batter ,add salt and beat well with hand to a thick batter.
Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal.
Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one.
Serve with chutney or sambar.

IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK.

OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER.

USE 3 CUP RICE AND 1 CUP URAD DAL.

BOONHI LADDUS

2009-08-06T10:38:00.005+05:30

3 Cup Basan (Bengalgram powder)
5 cup sugar
10 - 15 cashewnuts and raisins
a pinch of saffron
a pinch of pachai karpuram
5-7 cloves
2-4 green cardamom and a pinch of green cardamom powder.
1/4 tsp kasari powder (orange food colour)
2-3 tsp diamond sugar candy
3-5 tsp ghee
oil for frying
METHOD

Heat 1 tsp ghee fried the cashewnuts ,cloves and raisins .keep aside
Add enough water to the basan powder and make a thick batter .keep aside
keep 1-2 cup hot water .
Heat a pan and add 2 cup of water and add to the sugar and make of sugar syrup of single thread like consistency .add kesari powder and mix well.
Keep this sugar syrup next to the stove .simmer the fire keep on fire.
Heat another flame heat oil in a deep frying pan .Fold the boondi spoon on the hot oil and pour a hand full ladle of basan batter on it and rup gently it vigorously with the bottom of the ladle. cook until it well cooked don't over cook (it hot and you will make round the laddu it will very hard .so half done and well cooked remove from fire and immediately ).Add to the boondhis to the sugar syrup coateded the sugar syrup and drain and take out the boondi keep on another vassal.
Like that prepare all boondhies with remaining batter as given above and add the sugar syrup.take it out collect all the boondies anothe vessal,mix well every time. .donot allow the sugar syrup very thick consistency .It became look like thick consistency add little hot water and keep on slow fire.
Collect all the sugar syrup boondes in a big vessal and add fried cashewnuts, cloves ,raisins, sugar and saffron,ghee,green cardamom ,a pinch of green cardamom powder,a pinch of pachai karpooram.mix well .
Roll in to small balls of required size.
At first the laddus may be slightly sticky .so dip your hand on Little milk or apply little milk in your hand.
After some time the sugar syrup will be completely absorbed by the boondies.

Mutton Curry

2009-08-02T21:41:00.010+05:30

MUTTON CURRY
Ingredients
1 kg Mutton
2-3 Tomatoes
2 green chilli
2-3 onions
3-4 garlic cloves
1 tsp red chilli powder
1/12 tsp coriander powder
1/4 tsp turmeric powder
4-5 pepper corn
1 tsp saunf
1/2 tsp jeera
1 long cinnamon stick
2 clove
1 green cardamom,
1 big blackcaramon
1 bay leaves
1/2 cup fresh coconut milk
few curry leaves,coriander leaves
oil
salt to taste
METHOD

clean meat ,wash and Stearn to remove all the water.
Cut the mutton in to small pieces
chop tomatoes ,onions,slice one green chilli
grind to gather turmeric powder,1/2 tsp saunf,1/2 tsp jeera,1 onion,1 green chilli,2 - 3 garlic clove ,4-5 pepper corn,few coriander leaves make a paste
bring to boil 4-5 cup of water add the mutton ,few tomato pieces,onion pieces,slice green chilli, turmeric paste ,red chilli powder,coriander powder,1/2 daj patta,cloves,and green and black cardamom,cook for 30- t0 40 minutes, or put it presser cooker 4-5 (10 to 20 minutes)whistle till the mutton cooked.
heat oil add cinnamon,1 green cardamom,block cardamom,few saunf,2 cloves,1/2 bay leaves chopped tomatoes, onions,curry leaves fry for few minutes
when done open the cooker and simmer ,pour to the mutton gravy and add coconut milk and salt simmer till the gravy is thick ,sprinkle chopped coriander leaves
serve hot

FENUGREEK MANGO

2009-07-17T00:19:00.002+05:30

FENUGREEK MANGO
Ingredients
4-6 raw Mango
2-3 Tsp fenugeek seeds(mathi seeds)
1/4 tsp turmeric powder
5-8 whole red chilli
3-4 tsp salt
1 tsp mustard seeds
1 pinch of asafoetide
3-4 tsp Til oil(Sesame oil)
METHOD

Wash and dry the mangoes
Cut the mangoes in to pieces
Roasted the fenugreek seeds and red chill
Add turmeric powder,fenugeek seeds,red chilli ,asafoetide and salt make a smooth powder
Heat oil add mustard seeds when they cracked add the chilli,fenugreek masala powder fry for few minutes and add the mango fry for while and add little salt and mix well .remove from fire.
This pickles can be kept 6-10 days.

FRENCH TOAST

2009-07-14T20:00:00.002+05:30

FRENCH TOAST
Ingredients
100 ml Milk
3 Teaspoon sugar
4-5 slices of Bread
1 -2 Egg
1/4 tsp salt
2-3 tsp butter
few drops of vanilla essence
METHOD

Beat the eggs in a bowl till frothy.
Add sugar,salt,vanilla essence and milk ,mix well and beat the mixture very well till the sugar dissolves.
Heat tava over low flame add little butter in slightly,soak the slices of bread in above mixture for few minutes and take it out fry the slice of bread on the tava both the side till brown.
serve hot sprinkle honey or sugar syrup on the bread.

MUTTON CHOP WITH POTATO

2009-06-28T17:14:00.003+05:30

MUTTON CHOP WITH POTATO

Ingredients

500 g mutton chops

3-4 potato(boiled)

3 tomatoes

1 green chilli

1/2 tsp red chilli powder

1 tsp coriander powder

1/4 tsp turmeric powder

1 tsp saunf

1/4 tsp jeera

3-4 pepper corns

1 onion

3-4 garlic

1 small stick cinnamon

oil

1 tsp fresh coconut

salt to taste

1 tsp chutney dal or roasted channa dal

METHOD

Chean and washed the mutton chop.
Boiled the potato and cut Small pieces.
Chop tomatoes,slice the green chilli,cut the onion small pieces.
Take fresh ed coconut,1 garlic and chutney dal make a paste .
Take turmeric powder,red chilli powder,coriander powder,1/2 tsp saunf,1/4 tsp jeera ,pepper corn and garlic make a paste.
Heat oil add green chilli,cinnamon and onion fry for few minutes it get brown add the turmeric paste fry for few minutes, simmer the fire and add the tomatoes and mutton chop fry few minutes add 1 tsp oil cook for 5-8 minutes in the oil and add 2 cup water ,salt and cooked another 5-10 minutes till the mutton cooked .when the mutton cooked add the potatoes and the coconuts paste .simmer for another few minute s till the gravy get thick.
serve with rice or roti

COW PEAS CURRY

2009-06-28T17:13:00.005+05:30

1/4 cup Cow peas (karamani -tamil.Tel-Bobbarlu,Hindi-lobia,Marathi-Chavli,other name-Nishapana)
1 green chilli whole
2 tomatoes
1-2 onions
1 lime size tamarind
1/4 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp coriander powder
few curry leaves,coriander leaves.
1 tsp oil
water
salt to taste

METHOD

soak the tamarind in 1 cup water and extract the juice and add 1 cup water.
chopped the onions and tomatoes fine pieces.
heat a pan and roasted the cow peas for few minutes,little light brown.and put in to the pressure cooker ,boil the cow peas.(2 whistle)
take the tamarind juice add ,turmeric powder,red chilli powder,coriander powder,few chopped tomatoes,1 green chilli whole,and salt
heat oil in the pan add muster seeds when they cracked add urad dal ,and add chopped onions fry few minutes when onion browned add the chopped tamotoes fry for few minutes,
Add the tamarind juice mixture ,Cook for few minutes when it boiled add the cooked cow peas ,simmer the fire keep on another few minutes till the gravy get thick .Garnish with coriander leaves,sprinkle a pinch of garam masala.
serve with rice or rodi.

Dry Fish Curry

2009-06-28T17:12:00.006+05:30

Dry Fish Curry
Ingredients
Dry fish 100 gram (dried Anchovy)
2-4 egg plant
200 gram kabuli channa(chickpea)
1 tsp red chilli powder
1-1/2 tsp coriander powder
1/2 tsp sambar powder
1/4 tsp turmeric powder
1 lime size tamarind
few curry leaves
2 onion
1 green chilli whole
2 -3 tomatoes
oil
salt 1 tsp

METHOD

Soak the channa over night OR soak 6-8 hours.
Soak the tamarind 1 cup of water extract the tamarind juice .keep aside.
Next day boil the channa in a pressure cooker.
Chop the onions,tomatoes,egg plant,and green chilli in to small pieces
Heat big pan add the channa water and add all the vegetable cook till the vegetable cooked .
Now add all the masala powdered and tamarind juice and channa bring to cook 5 - 10 minutes.If nessery add water.
Heat oil in a pan add saunf and mathi seeds curry leaves and the dry fish fry for few minutes
Now add to the gravy keep on simmer till the dry fish cooked add 1/4 cup coconut milk keep few minutes .
Serve with rice.

PARUTHIPAL KANJI

2009-06-28T13:56:00.011+05:30

PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer )
Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery.
PARUTHIPAL KANJI
Ingredients
1 cup paruthi (cotton seeds)
1/4 cup rice
3-4 tsp cup fresh coconuts
1/2 cup coconuts milk
1 tsp dry ginger powder
1/2 tsp green cardamom powder
1-2 cup jaggery or karupatti
3-4 tsp coconuts pieces
a pinch of salt
METHOD

Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours,
Next day add water grind the cotton seeds and take out the juice(cotton seeds milk).
Grind the rice and fresh coconut on rava Constancy,
Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup.
Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside.
Take 2 piece of coconut cut it very small pieces and fry little ghee.(the coconut pieces are 3-4 tsp)
Heat a pan add the cotton juice and some water bring to boil the juice and simmer the fire ,stir .
Add the grind ed rice gradually in to the milk cook over simmering add little water stirring constantly with a wooden spoon ,cook the milk and rice mixture with constant string till it is of creamy consistency.till the keer thickens .
Add the jaggery syrup stir and give on one boil and add the coconut milk cook a minutes .remove from fire.
serve cold garnish with fryed coconutes.

This keer is good for cold and cough on the rainy season.cotton seeds gives body cool.

PARUTHIPAL KANJI-2

INGREDIENTS

1 cup cotton seeds

1 cup pannam kalkandu or jaggery

1/4 cup rice.

1/4 cup cow milk

2 tsp dry ginger powder

1/ tsp mathi seeds(fenugreek seeds)

3-5 pepper corn(val meelagu)

1-2 thipli

1 tsp tsp coriander seeds whole

athimaduram 1 small pieces

METHOD

Soak the rice .mathi seeds and cotton seeds separately on overnight
Next day grind the cotton seeds with little water take out of the juice,
Grind and powdered the (coriander seeds,green cardamom,pepper corn,athimathuram,thipuli,dry ginger )make a powder,
And grind the rice rava constancy.
Cook the cotton seeds milk bring to boil add and rice mixture ,fenugreek seeds and cook ,with constants string till it the rice and mathiseeds cooked and it is of creamy consistency.
Add pannam kalkandu and ginger masala powder and the cow milk .bring to one boil.
cool and serve.

Mutton Red Chill Fry

2009-06-28T11:31:00.003+05:30

Mutton Red chilli Fry
Mutton redchilli fry
Ingredients
500 mutton
15-20 small baby onions
8-10 whole red chillli
2 tsp jeera(cummin seeds)
1 /4 tsp red coriander powder
1 tsp curd
1/4 tsp turmeric powder
salt to taste
0il
METHOD

Wash and clean the mutton
Add coriander powder,turmeric powder,curd and salt.Keep on 15 to 20 minutes
Heat oil add jeera ,red chilli whole fry for few minutes and add the onions fry for few minutes and add the marinate mutton fry for few minutes ,simmer in the fire and add 1 tsp oil fry for 5 minutes ,when the mutton half cooked add 2- 3 cup water and cooked till the gravy get thicken.
serve with rice

PRAWN FRY

2009-06-24T16:01:00.004+05:30

Prawn fry
Ingredients

500 gram Prawn

8-10 whole red chilli

1 tsp saunf

3-4 small onions

1 tomato

1 green chilli whole

1 tsp salt

4-5 garlic

3 -4 tsp oil

METHOD

Clean and wash prawn
soak the red chilli and saunf in a warm water for 10 -15 minutes
put all the ingredients(soaked saunf,red chilli,garlic,onions,greenchilli,tomatos and salt) make a paste
heat oil add the masala fry for few minutes when this masala cooked and oil separate add the prawn, fry few minutes and add water(the prawn leavel +1 ") cook for 5-10 minutes when the prawn cooked simmer for another few minutes till the prawn get thick
serve with rice or roti

RAjMAH CURRY

2009-06-22T21:30:00.007+05:30

RAJMAH(RED BEANS)CURRY
Ingredients
500 g rajmah
2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp dry ginger powder
1/4 tsp garam masala powder
3 green cardamom
1-2 big black cardamom
4-5 cloves
1 small stick cinnamon
1 lime size tamarind or 2-3 tsp tamarind paste
1 tsp aniseed's (sanuf)
salt to taste
3-4 tsp oil or ghee
2-3 pinch of asafoetide

METHOD

Soak rajmah over night
Boil them in same water when the rajmah soaked
Drain the water and keep aside
Crushed the green cardamom,black cardamom,clove,cinnamon.
Heat oil in a pan add aniseeds ,asafoetide,crushed cinnamon cardamom powder,fry few minutes and add red chili powder,garam masala powder,dry ginger powder,and salt and little water fry for few minutes in simmer the oil separated add the drain water bring to boil .when it boil the grave get thick add tamarind paste and the rajmah keep on simmer another few minutes ,till the gravey cooked and get thick .
Serve with rice or roti.

BASUNDI

2009-06-21T15:49:00.003+05:30

BASUNDI (MILK KEER)
1 litter full cream milk
2 cup sugar
10- 15 raisins
10 cashew nuts
3-4 pistachios
2 -3 green cardamom
1 tsp ghee
METHOD

Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency.
Remove add sugar mix well,keep aside,
Crushed green cardamom seeds.
Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder,
Serve Basundi with hot puris

1 LITTER MILK FOR SERVE 3-4 PERSONS

CURRY LEAVES CHUTNEY

2009-06-21T14:17:00.003+05:30

CURRY LEAVES CHUTNEY
Ingredients
2 cup fresh currry leaves
2-3 red chilli whole
2-3 garlic cloves
2-3 pepper corn
A pit of tamarind
salt
1 tsp sugar or little jaggery
METHOD

Soak red chill,pepper ,garlic a warm water for few minutes .
Grind all the ingerideants to a fine paste .
Serve with idlly or dosa

neer dosa

2009-06-21T14:04:00.005+05:30

NEER DOSA

Ingredients
2 cup rice
1/4 cup fresh coconute
salt to taste
oil for shallow fry
METHOD

Soak the rice 3-4 hours

Grind the soaked rice with coconut and salt to make a fine paste.

(wash a 1-2 cup of water to the mix or grinder take out the water .)

bring to boil the washed rice water for few minutes( make Kanjii or brini)

add to the kanji to the dosa batter ,mix well .it gives dasa softness

heat dosa griddle ,pour 1 ladleful of mixture in centre

spread to make a round flat pancake shape, or alllow batter to spread thinly.(if you want springle little fresh coconutes or coconut slice)

when done flip over add little til oil cook 1 minutes flod in half and then quarter

serve hot with coconut chutney or red chilli chutney or green curry leaves chutney.

COCONUT MILK RICE

2009-06-21T13:31:00.005+05:30

COCONUT MILK RICE
2 cup basmati rice
1 cup coconut milk
1 cup water
4 tsp ghee
2 green cardamom
1 piece cinnamon
2-3 cloves
1 samll bay leaves
salt
1 tsp sugar
3-4 of saffron (soak in 2-3 tsp milk)
6-8 Cashewnuts and raisins

METHOD

Wash rice gently and remove all the water .
Heat 2 tsp ghee fry cashwanut and raisins take it out and remind ghee fry the rice gently few minutes.
Heat ghee in a deep heavy pan add cinnamon,bay leaves,cloves, sugar and salt fry few minutes and add the coconut milk and 1 cup water bring to boil when boil point add the rick cook for simmer 5-10 minutes still the rice cooked ,do not over Cook,
Sprinking the saffron on the rice when it cool ad cashwnuts and raisin mix gently
Serve with mutton fry.

HOW TO MAKE COCONUT MILK;
1 coconut
Grated the fresh coconut .

1 cup grater coconut you need 1 1/12 cup water .use warm water.or soak the coconut in the water for 5 - 10 minutes .Grind in a mixie using warm water or soak on the same water .Grind it few minutes,strain to extract the milk .the first milk you get thick white milk ,the some water and make juice it get little lighter thick and colour.Repeat this process with the residue twice.

TAMARIND CHUTNEY

2009-06-21T12:39:00.004+05:30

TAMARIND CHUTNEY
(SAUNTH)
INGREDIENTS
50 g Imli (Tamarind)
100 g jaggery
1/2 tsp roasted cumin powder
1/4 tsp red chilli powder
1/4 tsp dry ginger powder(sukku powder)
a pinch hing
salt
METHOD

Soak imli and jaggery in water overnight or soak on warm water 3- 5 hours
Mash with hand and strain through a sieve take the juice add a ping hing,
Cook over fire till thick,remove from fire
Add salt,roasted jeera powder(cumin seeds powder)red chilli powder,dry ginger powder .mix well
Serve with Dahi vada or Gunjias.

chicken fry

2009-06-20T01:03:00.004+05:30

chicken fry
Ingredients
500 g chicken
2 tsp red chilli powder
2 tsp coriander powder
1./4 tsp turmeric powder
3-4 pepper corn
2-3 small baby onion
2 garlic
salt
1 spoon curd
oil for frying
METHOD

Cut the chicken small pieces,and wash ,keep aside ,
Mix all the masala and add onion,garlic and salt add little water and 1 spoon curd make a paste
Marinate the masala to the Chicken .keep on 30 -40 minutes
Heat oil in a pan fry the chicken 5-10 still it brown in colour
Serve with rice or rodi

EGG PEAS OMELETTE

2009-05-26T22:23:00.004+05:30

EGG PEAS OMELETTE
Ingredients
4-5 egg
2 small onions
2 small tomatoes
2 potatoes
1/4 cup peas
1/2 tsp pepper powder
1/4 tsp jeera powder
little butter
salt to taste
METHOD

Shell peas and cook in a little water .keep aside
Wash and boil potatoes peel and cut it very small piece.
Chopped the onion and tomatoes very small piece.
Beat the egg white with an egg beater till stiff and add yolks ,tsp milk and the pepper powder, jeera powder ,salt and beat well .keep aside
Heat ,and melt the butter in a frying pan add the onions fry for few minutes it get brown in colour add the potatoes fry few minutes ,and add the cooked peas and tomatoes fry few minutes in simmer mix well ,it well cook spread the pan evenly and take the beaten egg ,Pour over the vegetable in the pan cook over low heat ,shaken the pan slightly or occasionally ,Until the under side of the egg mixture is lightly cooked and lightly even brown and the top side well set .
Remove from the fire .
Put of the fire and and slightly turn carefully it other side keep on the pan for few minutes
serve immediately with rice or bread.

FISH CURRY

2009-05-15T23:15:00.006+05:30

FISH CURRY
INGREDIENTS
500 g fish
3-4 tomatoes
8 t0 10 small baby onions
1 green chilli
5-8 garlic cloves
Tamarind 100 gram or one big lime size
1 small raw mango
few curry leaves and coriander leaves
3 tsp red chilli powder
2 tsp coriander powder
1/4 tsp turmeric powder
4-5 pepper corn
1/4 tsp jeera
1/4 tsp saunf
1 tsp fenugreek seeds
2 tsp oil

METHOD

Clean and wash the fish and cut 2-3 '' inch pieces
Soak the tamarind in a cup of water and extract the juice
Chop the tomatoes,Mango ,garlic and onions in a small pieces
Slite the green chilli
Take all the masala powder(Red chilli powder,coriander powder,tamaric powder,few pepper corn,few saunf,jeeera,2-3 onions,2-3 garlic,salt,) put in a blender add little water and make a paste and add 2 tsp curd and mix well,
Marinate this masala to the fish .keep on few minutes
Heat a pan in the oil and add the mustard seeds,mathi seeds,few saunf fry for few minutes and add garlics and onions fry for few minutes and add tomatoes fry few minutes and add curry leaves ,and coriander leaves ,mango pieces and add the marinate fish ,keep on simmer ,close lid cook for few minutes ,when the masala cooked ,slightly turn the fish and add the tamarind juice and water ,and salt cook the fish for 5-10 minutes and simmer for another 5 -10 minutes still the gravy thick and fish cooked.
serve with rice.

MINCED CHICKEN BALLS

2009-04-12T20:57:00.010+05:30

Minced Chicken/Mutton Balls (Kola Urundai)
Ingredients
500 g minced Chicken or Mutton
1 Big tsp (1/2 cup )chutney dal or frayed channa dal or soaked and cooked channa dal
1 green chilli
1 tsp sanuf
1 small piece ginger
3-5 garlic cloves
1 cup fresh coconuts
4-5 cashwnuts
1 small piece cinnamon stick
1-2 cloves 4-5 pepper corns
few curry leaves
1 egg
2 t bread crumbs
oil for fry
salt to taste
METHOD

Grind the minced chicken /mutton to a fine texture ,remove and keep aside.
Take the egg yolk and keep aside.and beaten the egg white ,keep aside
Now grind dal,greenchilli,saunf,ginger,cloves,fresh coconuts,cashwenuts,cinnamon,cloves,garlic ,few curry leaves,pepper and salt coarsely and put the grind ed chicken or mutton and grind few minutes .
Take out and add the egg yolk to the mixture , mix well,(if you want now you add few chop coriander leaves or mint leaves or 1/4 tsp garam masala powder and salt .)Mix well and make small balls.
Take one balls and dip in the egg white and coat with bread crumbs
Deep fry in hot oil till golden brown serve hot rice or serve with onion ring or chetney

MINCED CHICKEN BALL CURRY
Ingredients
2-3 onions
2-3 tomatoes
1/2 piece ginger
3-4 garlic cloves
1/4 tsp turmeric powder
1 /2 tsp red chili powder
1/4 tsp garam masala
1 /4 cup curds
ghee or fat ,dalda
salt to taste
METHOD

Grind onion,ginger.and garlic to a fine paste
Take a pan boil the tomatoes few minute and blanch the tomatoes and reduce to a puree
Beat the curds very well
Heat a ghee in a pan and fry the ginger,onion,garlic paste to a golden brown until the oil separates out
Now add the red chilli powder,turmeric powder,and tomatoes puree fry for few minutes and add little water cook till the masala cooked and the fat separates out
And now add the beaten curds and cook for few minutes till the masala tone and oil separate out now add sufficient water and salt and cook for few minutes when the gravy boiled , simmer the fire and cook covered the gravy for few minutes till the gravy get thick and is done .
Take this gravy and put the chicken balls or mutton bolls( covered )and keep on anther few minutes when the ball get soft

Serve hot sprinkle with garam masala and coriander leaves

BLACK GRAM KABAB

2009-04-03T01:00:00.005+05:30

BLACK GRAM KABAB
Ingredients
2 cup black gram(urad dal)
1 tsp red chilli powder
1 tsp mango powder
1/4 tsp garam masala powder
1 tsp roasted cumin seeds powder
1 small pieces ginger
2 garlic cloves
few coriander leaves or mint leaves
1 tsp fresh coconuts
salt to taste oil for fry
METHOD

Soak the grams over night
Chop the ginger and garlic and coriander leaves
Roasted the cumin seeds in a pan with out oil and powdered it
Drin the water in the grams and Grind the soaked black gram with out water,along with the ginger,garlic.
And add all the masala powder(red chilli powder,mango powder,garam masala .cumin seeds powdered,coconut ,coriander leaves and little salt and mix well the mixture
Take little hand full mixture and shape a kabab
Deep fry in a pan till the kabab get it brown .
Serve with sauce or chutneys

RED CHILLY,GARLIC CHUTNEY

2009-04-02T20:22:00.003+05:30

Red chilly,garlic chutney
Ingredients
10 - 15 red chilli whole
1 lime size tamarind
8- 10 garlic cloves
1 tsp mustard seeds
1 tsp urad dal
few curry leaves
1-2 tsp til oil or ghee
METHOD

Roasted the red chilli whole and salt in a pan with out oil for few minutes and remove, soak in a water for few minutes
Add soaked red chilli,garlic,tamarind and little salt to make a paste in a mixer grinder
Heat oil in a pan add muster seeds when they crackled add urad dal and curry leaves and add the red chilli paste ,remove and mix well
Serve with idlli or dosa

VEN PONGAL

2009-03-05T17:44:00.004+05:30

VENN PONGAL(MUNGDAL RICE)
Ingredients
1 cup rice
1/4 cup moong dal (washed)
1/4 tsp pepper corn
1/4 tsp jeera seeds
1 green chilli
1 small size ginger
6-8 cashewnuts
4 tsp ghee and 2 tsp dalda
1 tsp salt or salt to taste
a pinch of turmeric powder
5-6 cup water and 1 cup milk
METHOD

Heat a pan roasted the dal little while it get light Brown ,remove and clean rice and fried dal and soak in a little water
Add little ghee in the pan fry the cashewnutes in it little golden brown ,keep aside
Heat pan in a oil (ghee,dalda)add pepper corn,jeera ,chopped ginger,and green chilli ,and curry leaves fry for few minutes ,keep aside
Bring to boil the water in a large pan add the rice ,dal,a pinch of turmeric powder,when half done add salt and the friyed season pepper ginger mixture ,simmer on low fire for few minutes when the rice and dal cooked well, add the milk and keep on another few minutes in simmer till the pongal cooked well
remove and sprinkle fried cashew nuts and ghee mix well
serve hot with sambar and chutney

DOSA,IDLI POWDER

2009-03-05T14:16:00.006+05:30

DOSA/IDLI POWDER; This chilli powder used with dosa and idli,this powder should be slightly coarsed .The quantity of chillis and dals can be increased or decreased according to taste
Make large quantity and store in a bottle ,when it used take 2-3 tsp this chilli powder and add 1 -2 tsp sesame oil or ghee ,or 1/4 tsp lime juice,serve with dosa or idli.
DOSA /IDLI POWDER
Ingredients
100 gram red chilli whole
5-6 tsp black urad dal(blackgram dal)
3-4 tsp channa dal(Bangalgram)
1 tsp musterseeds
1 pinch of asafoetide
1 tsp seasame oil
METHOD

Heat oil and fry red chilli whole,keep aside and add dals fry for few minutes it get reddish in colour add asafoetide ,fryed red chilli ,and salt ,remove and cool it
Make a powder in a mixer in a slightly coarsed form.
Serve with dosa /idli

Dosa-Idli powder -2
Ingredients
1 cup red chilli whole
1/4 cup urad dal
2 tsp Channa dal
1 tsp asafoetide (HING)
1 lime size tamarind
1 cup curry leaves
salt to taste
3 tsp
til oil
METHOD

Heat a pan and first roasted the Channa dal and urad dal till it golden brown,remove and cool it
Add oil in the pan add hing ,tamarind and red chilli whole fry for few minutes and add the salt and curry leaves when the curry leaves fry ed very well ,simmer the fire and add the roasted dals mix very well .remove from fire cool and put it in a mixer powder it in a core as form
Serve with dosa /idli .

Dosa powder -3
INGREDIENTS
1 Cup urad dal
1/4 cup chutney dal
5-6 red chilli whole
1 tsp red chilli powder
2 tsp coriander powder
few curry leaves
METHOD

Heat pan roasted the urad dal and red chilli whole and curry leaves fry for few minutes and add red chilli powder.coriander powder,salt and dal mix well fry few minutes ,remove and cool it and grind a powder in a mixer
Serve with dosa /idli servings time add 1-2 tsp til oil or ghee

DOSA POWDER-4
INGERIDIENTS
10 to 12 red chilli whole
1/2 cup urad dal
1/4 cup til seeds
1 tsp muster seeds
salt to taste
1 tsp asafoctide
METHOD

Heat pan roasted the til seeds first and add little oil fry hing,red chill whole,urad dal and salt
Grind it in a mixer in a powder form
Serve with dosa /idli

DOSA POWDER-5
Ingredients
10 to 12 red chilli whole
1/4 cup urad dal
1/4 cup channa dal
1/4 cup til seeds
3-4 pepper corn
1-2 garlic clove
1 lime size tamarind
1/4 cup dry coconut powder
1 tsp asafocdide
1 small lime size jaggery
2-4 tsp til oil
METHOD

Add oil first fry the dals and add red chilli whole ,pepper corn,tamarind,hing,and coconut powder,and salt fry for few minutes and add the til seeds

Mix well remove and cool it

Add garlic gloves and jaggery ,grind it in a powder in a mixer

Serve with dosa /idli

ONION CHUTNEY

2009-03-01T21:41:00.004+05:30

ONION CHUTNEY
Ingredients
1 cup small onions
3-4 red chilli whole
1 lime size tamarind
1/2 tsp mustard seeds
1/2 tsp urad dal
1 tsp jeera
1 tsp oil
salt to taste
few curry leaves
METHOD

Heat a pan roasted the jeera .
Add oil in the pan fry the red chilli few minutes and remove it and add the onion and fry for few minutes
Grind fried onion,red chilli,roasted jeera,tamarind,a pinch of suger and salt to a paste
Now heat pan add 1/4 tsp oil add mustard seeds when they cracked add urad dal and curry leaves ,add the onion paste and little water cook for few minutes
Serve with idly,dosa

GARAM MASAL POWDER

2009-01-21T08:34:00.004+05:30

Garam masala powder

Ingredients
50 g jeera (cummin seeds)
15 g cinnamon (dal seeni,patthai)
10 g black cardamom (Yelakkai)
10 g cloves( Lavangam/Krambu)
10 g bay leaves
5 g black pepper corns (milagu)

METHOD
sun light or heat all the ingredients slightly so that they do not have any moisture

Heat kadai roast all the ingredient's till it becomes brown .keep the flame simmer and roast all till it become brown not black. remove and cool

Grind together all the ingredients to a fine powder.

MINT THUVAIYAL OR CURRY LEAVES THUVAIYAL

2009-01-16T01:14:00.009+05:30

Mint thuvaiyal or curry leaves thuvaiyal
INGREDIENTS
2-3 cup Mint leaves(pudina) OR curry leaves OR Coriander leaves
1 /4 cup urad dal
1/2 cup fresh grated coconut
2-3 green chilli
1 lime size tamarind
salt to taste

METHOD

Clean the leaves
Heat little oil fry the urad dal the urad dal get brown in colour and add green chilli,and mint leaves fry for few minute,then add the coconut's ,tamarind and salt fry for a while and remove
Grind to a smooth paste

MINT LEAVES THUVAIYAL OR CURRY LEAVES THUVAIYAL-2
Ingredients
3 -4 or (2-3 small bundle of leaves)cup mint leaves or curry leaves or coriander leaves
3 red chilli whole
1/4 t pepper corns
2-3 t urad dal
1 small marble size tamarind
a pinch of asafoetide
1/2 t oil
salt to taste
METHOD

Wash and cleane the leaves
Heat oil roast the urad dal in a little oil and add the red chilli whole ,asafoetide ,pepper fry for few minutes and add the leaves fry for a few minutes and remove
Grind with tamarind and salt to a smooth paste.

GREEN CHUTNEY

2009-01-16T00:39:00.005+05:30

Ingredients:
2 cup coriander leaves
3 green chilli
1/4 inch Ginger
1 small marble size tamarind
1/2 tbs Lemon juice
Salt to taste
METHOD

Grind coriander leaves,ginger,green chilli,tamarind
If the paste is too thick add little water
Take this paste in a vessel and then add lime juice and salt .
Mix well and serve

CHICKEN KADAI

2009-01-15T23:32:00.005+05:30

Chicken Kadai
Ingredients
500 g chicken
1-2 Medium Onion
3-4 tomatoes
2-3 garlic
1 1/2 tsp Ginger
2 -4 tbsp ghee or Oil
1 tsp Turmeric
2 tsp Garam Masala
1 tsp red Chili Powder
2 tbsp Grated Coconut
1 tbsp Lemon Juice
1 tsp Salt
2 tsp Chopped Cilantro (for garnish)
METHOD

clean and cut the chicken small pieces.
Chopped very finely onion,garlic,ginger,cilantro and tomatoes
Heat oil , first Fry the onion with the garlic & ginger in the oil until it becomes translucent and brown.
Add the chopped tomato fry for few minutes and add turmeric powder,red chilli powder,garam masala powder simmer the fire fry few minutes and add the grated coconuts ,chicken and salt ,mix well and fry for few minutes if needed add little oil cook the chicken until the masala is coated with spices.
The chicken mixed the masala spices very well add little water cover the lid cook over on low heat for 10 - 20 minutes till the chicken cooked very soft and the gravy get thicken.
Add lemon juice and garnish with cilantro and serve

YELLOW CHICHEN

2009-01-03T00:17:00.004+05:30

YELLOW CHICKEN
INGREDIENT'S
500 g chicken
1 t turmeric powder
1 tsp saunf
1 tsp jeera
1 tsp pepper
1 onion
2-3 garlic
1 tsp ginger
3 tsp grated fresh coconut or 2 tsp coconut thick milk
salt to taste
2 oil
METHOD

Clean and cut the chicken very small pieces
Add all the turmeric powder,saunf,jeera,pepper,garlic.ginger and onion put it in the mixer make a paste
Marinate the chicken in the turmeric paste ,keep for few minutes
Heat oil and add the marinate chicken fry for few minutes the chicken cooked the oil and coated the masala
The masala well cooked and coated ,add water ,coconut milk or coconut and salt cook the chicken 10 to 20 minutes till the chicken well cooked and all the water dry up ,
Sprinkle lime juice and serve with rice

CHICKEN RASAM

2009-01-03T00:14:00.008+05:30

CHICKEN RASAM (KOZHI SARU)
Ingredients
500 g chicken (bone with wings,thigh,head,bone with leg)
2-3 onion or(5-10 small baby onion )
3 -4 tomato's
1 t red chilli powder
2 t pepper corn
2 t jeera
1 t saunf
4-5 garlic clove
2 green chilli whole
1/2 t turmeric powder
1 tsp lime juice
few curry leaves
few coriander leaves
1 tsp ghee
salt to taste
METHOD

Clean and wash the chicken cut it in large piece
Chopped the onion and tomatoes and slice the green chilli
Crashed the 2 garlic,1 tsp jeera and pepper .keep aside
Grind 1 tsp pepper,1tsp jeera,turmeric powder,3 garlic,1/4 t saunf, few coriander leave a smooth paste.
Add water and heat cooker add chicken,chopped tomato's,chopped onion ,slice green chilli and turmeric paste bring to boil the chicken and cook for few minutes
Add red chilli powder and cook to another 10 -15 minutes till the chicken cooked and tender.
heat ghee add 1/4 t saunf,crashed jeera and pepper and garlic and add curry leaves fry few minutes and add to the chicken rasam and remove
garnish with coriander leaves cool and add the lime juice and serve.

THIS RASAM GOOD FOR HEALTH COLD &COUGH

Paruppu urundai kuzhambu

2009-01-03T00:06:00.005+05:30

Paruppu urundai kuzhambu
Ingredients
1 cup thur dal
4-6 red chilli whole
1 big lime size tamarind
1 tsp sambar powder
1/4 tsp turmeric powder
1/2 t coriander powder
1/2 tsp red chilli powder
1 tsp jeera
1/2 tsp saunf seeds
2 green chilli
1 tsp mustard seeds
1/2 tsp urad dal
2-3 tsp coconut(cut and slice the coconuts very small peas size pieces)
3 tsp freshed coconuts
few curry leaves and coriander leaves
salt to taste
2 tsp oil
METHOD

Soak the dal in water for 2-3 hours
grind the coconuts fine paste
soak tamarind and extract juice and add more water about 1 litre
add sambar powder,a pinch of asafoetide,red chilli powder,coriander powder,turmeric powder,green chilli,and salt ,tomatoes in to the tamarind juice ,keep aside
take the dal,strain the water completly and add red chilli whole,jeera,saunf,1 green chillli ,a pinch of asafoetide and salt grind thic paste like vada
heat oil add 1/4 tsp mustard seeds put the dal paste fry few minutes when the mixture thick not stick to the pan leave and make small lime size balls.
heat oil in a thick bottom pan or cooker when the oil heat add mustard seeds when they creaked add urad dal ,and curry leaves and add the masala mixded tamarind juice and bring to boil the tamarind juice.when it starts boiling for few minutes ,simmer the fire and add the dal balls one by one first put 2-3 balls wait few minutes and add another balls one by one ,let it simmer for few minutes,when the dal ballls cooked it start to come up ,keep on slow fire when the dallballs cooked and the gravy get thick ,and add the sliced coconuts pieces and coconut paste cook for few minutes .add curry leaves and coriander leaves

DRY FISH CURRY

2009-01-03T00:01:00.008+05:30

DRY FISH CURRY(KARUVADU KULAMBU)

INGREDIENTS
200 g Dry fish
1 big lime size tamarind
1 green chilli
1 cup chopped tomatoes
1 tsp red chilli powder
3 tsp coriander powder
1/2 tsp turmeric powder
1 tsp sambar powder
4-5 garlic gloves
2-3 onions (chopped)
1 tsp jeera powder
1/2 t saunf seeds
1 t fenugeek seeds
few curry leaves
2-3 oil (gingelly oil,til oil)
salt to taste
METHOD

Clean and wash the dry fish 2 - 3 time in a warm water because it have more salt ,the fish have more salt keep on light hot water few minutes and Darin the water and use for curry.
Soak the tamarind in a warm water and extract thick juice.
Heat oil in a pan add fenugreek seeds it get brown in colour add saunf seeds and add curry leaves,garlic cloves,onion ,fry the onion few minutes and add all the masala powder(sambar powder,turmeric powder,coriander powder.chilli powder) and chopped tomatoes fry few minutes add little water the masala cooked oil separated add the dry fish fry few minutes ,keep on slow fire
Add the turmeric juice ,green chilli,and salt cook the fish for 5 - 10 minutes (dont mix or put spoon on the gravey because the boiling time the fish will broken so cook on slow fire)the curry get thick gravy remove form fire
serve with rice

RAVA LADDU

2009-01-02T23:56:00.010+05:30

RAVA LADDU

Ingredient
2 cups semolina(rawa)
2 cup sugar (powdered sugar )
1 cup ghee or (1/2 cup ghee or 1/2 cup dalda)
4-6 Cloves,
10 -15 cashewnuts, fried
15 raisins, fried
4-5 green cardamom
METHOD

Heat a pan and roast the rawa until lightly (not brown) red or pink in colour with out oil.
Take the cardamon and remove the skin and powdered the green cardamon .keep aside
Heat little ghee break the cashewnuts in to small piece and fry the cashwnuts and raisins,and cloves and keep aside.
Grind the rawa and suger in to a nice powder .grind first to the rava and add the sugar in a mixer and grind to a fine powder(grind to plate Laval, grind little by little,)
Last grind the amount you add the green cardamon powder.
Heat ghee or dala in a pan.
Take it all powdered rawa and add friyed cashwnuts,raisins put in a large pan mix well and add the(heat ghee) hot ghee ,mix it well in a spoon,Mix thoroughly it became still warm make to a small balls (It does not come to balls shape take Little ghee or milk thought the milk make the hand wet and make a balls)
Cool and store in a air tight container.

SUGIYAN

2008-12-25T04:59:00.004+05:30

SUGIYAN
Ingredients
1 cup Maida flour
1 tsp rice flour
a pinch of turmeric powder
a little salt
FOR FILLING
1 Cup channa dal
1/2 cup grated fresh coconut
1 cup grated jaggery
a pinch of turmeric powder
4-6 cashewnuts
1/4 tsp cardamom powder
2-4 tsp ghee
a little salt
METHOD

Cook the dal adding water .After dal cooked well drain the water completely.Mash well like a paste.
Add jaggery,cardamom powder,grated coconut
Heat ghee add the mixture ,keep on this mixture in a slow fire and stir well for 3-6 minutes ,keep until it gets as thickened as leave the pan and remove from fire and cool it .
Grind the mixture with out water in a smooth paste for few minutes,add the cashwnuts and mix well.
This is the filling

FOR BATTER

Prepare a thick batter using maida flour,rice flour,a pinch of turmeric powder,and little salt .add water little by little when the batter get thick dosa batter.

Heat oil in a karai

Take little lime size channa dal filling round the filling and dip in the maida batter ,the filling is fully cover with the batter ,fry this sugiyan well in a deep frying pan or karai .the sugiyan get golden brown in colour .Remove and drain the oil

serve hot

COCONUT SUGIYAN

Ingeridients

1 cup maida

2 tsp rice powder

1/2 cup grated fresh coconuts

1/2 cup grated jaggery

1/4 tsp caradamom powder

a pinch of turmeric powder

a pinch of salt

METHOD

Prepare a batter as given above the sugiyan 1(add maida,turmeric powder,1 tsp rice flour ,water and salt)
Take bowl add coconut,jaggery,cardamom powder and a pinch of salt mix well
Heat a little ghee in a pan and put this coconut mixture ,in a slow fire ,stir well ,When the mixture gets thickened sprinkle a tsp rice flour mix well and the mixture get thick remove from fire
take a marble size coconut mixture round like small lime size dip in the maida batter deep fry in a oil until the sugiyan get golden brown in colour
serve hot

VEGETABLE THUVAIYAL

2008-12-22T04:58:00.004+05:30

VEGETABLE THUVAIYAL

Vegetable thuvaiyal the use of vegetable is Ridge courd,chow chow,tomato,onion ,brinjal,,pirandai,carrot
The vegetable Ridge courd,snake courd,chow chow cut the vegetable in to cubes and cook in a little water ,to not cook soft.Drain the water and used,

The onion,tomato ,pirandai,carrot,brinjal,cut the vegetable in to cubes and fry in to a little oil and grind with the ingredients
Ingredients
2 tsp urad dal
1 tsp channa dal
3-6 pepper
2-3 red chilli whole
a marble size Tamarind and jaggery
2-3 tsp grated coconuts
salt to taste
METHOD

Fry all the above ingredients in to little oil and add the cooked vegetable grind in to a paste ,slightly coarsed .
serve with rice or idli ,dosa

GINGER THUVAIYAL

2008-12-22T04:48:00.002+05:30

GINGER THUVAIYAL
Ingredients
50 g Ginger
1/2 tsp musterd seeds
1 small marble size Tamarind and jaggery
1/2 t pepper
1/2 tsp gingly oil(til oil)
a pinch of asafoetide
salt to taste
METHOD

heat oil in a pan fry muster seeds,peppervand asafoetide and add the ginger pieces.
fry for few minutes
Grind with jaggery,tamarind and salt
serve with rice or idli,dosa
H

COCONUT THUVAIYAL

2008-12-22T04:21:00.002+05:30

COCONUT THUVAIYAL
Ingredients
1 cup Grated coconut
1 small marble size seedless Tamarind
1 green chilli
1 red chilli
2 tsp urad dal
1 tsp channa dal
a pinch of asafoetide
salt to tast
METHOD

Heat pan fry the urad dal.red chilli ,channa dal .hing in a little oil
add all above ingredints (dals,coconuts,tamarind.greenchilli,redchilli,,hing,and salt )grind these in to paste slightly coarsed form
add little water while grinding
serve with rice or idli,dosa

COCONUT THUVAIYAL-2

Ingredients

1 cup Grated coconuts

1 green chilli

1 marble size tamarind

taste to salt

METHOD

Grind all these ingredients in to a slightly coarsed paste ,sprinkle a little water while grinding

CORIANDER LEAVES THUVAIYAL

2008-12-22T04:01:00.004+05:30

CORIANDER LEAVES THUVAIYAL
Ingredients
1 big bundle of coriander leaves
1 small lime size tamarind
3-4 red chilli whole
1/4 cup urad dal
a pinch of asfoetide
salt to taste
METHOD

Clean and wash the coriander leaves and remove the roots and cut the leaves in to small piece
Heat pan roast or fry the uraddal,red chilli whole ,asafoetide in a little oil and add the coriander leaves fry for few minutes and add the tamarind and salt fry few minutes
Remove from fire grind with lightly sprinkle water while grinding ,grinding in to a paste slightly coaresed.
serve with rice or idli,dosa.

MINT THUVAIYAL ,CURRY LEAVES THUVAIYAL is also prepared in this method substitute mint or curry leaves

PARUPPU THUVAYAL

2008-12-22T03:41:00.004+05:30

PARUPPU THUVAYAL
Ingredients
1/2 cup thur dal (red gram dal)
1/2 cup grated coconut
2-3 redchilli whole
2 garlic flakes
salt to taste
METHOD

Heat karai roast the thur dal in slow fire when the dal get reddish colour remove and keep aside
And roast the red chilli in little oil .
Grind the all above ingredients ,dal,redchilli,2 garlic,coconut and salt sprinkling little water while grinding.
Grind these in to a paste slightly coarsed.
Serve with rice

BRINJAL THUVAIYAL

2008-12-22T01:43:00.004+05:30

BRINJAL THUVAIYAL

Ingredients
1 big size brinjal (200g ,1 medium size)
2 tsp urad dal
1 t channa dal
2 -3 red chilli whole
A small lime size tamarind
a pinch of asafoetide

salt to tast

METHOD

Roast the brinjal on an open flame or bake in an oven till soft and browned from outside

Peel skin and mash well

Fry the red chillies,urad dal,channadal,and asafoetide in a little oil

Add all the above ingredients (roasted dals,hing,red chilles,mash brinjal,tamarind and salt) and salt and grind them lightly with little water.

PANAGAM

2008-12-22T01:25:00.004+05:30

PANAKAM
Ingredients
1 big size jaggery(100 g)
1 small size lime
1 small bit dry ginger (chukku)
2 cardamom
2 cup water
a pinch of salt
METHOD

Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice.
Powered the cardamam and dry ginger.
Add the cardamom powder and dry ginger powder in the juice
Cool in a refrigerator and add ice cube and serve.

MANGO PICKLE

2008-11-13T23:32:00.003+05:30

MANGO PICKLE
Ingredients
4-6 green raw mangoes
1 t salt 2 t red chilli powder
2 green chillies
1/2 t muster seeds
a pinch of asafoetide
1/4 t turmeric powder
3-4 t til oil
METHOD

Take the green mangoes .wash and wipe dry the mangoes and cut them in to small pieces and remove the seeds
spread them on a clean cloth to dry
Take a vessel put all the mangoes pieces and add half the quantity of salt and 1/4 t turmeric powder keep on the mangoes pieces covered over night.
Next day take out the mangoes and keep the juice another vessel
Grind green chilli,a red chiilli powder,a pinch of asafoetide,,1 pinch of turmeric powder,1/4 t muster seeds ,of salt in to a smooth paste
Heat til oil add 1/4 t muster seeds when they cracked add the chilli paste fry for few minutes and add the mango juice keep on slow fire few minutes ,when it three forth add the mangoes pieces keep simmer cook the mangoes for few minutes when the mango mixture leaves the side and thick form remove from fire.
This mango pickle can kept only for few days.

LIME PICKLES

2008-11-13T02:38:00.003+05:30

LIME PICKLES
Ingredients
10 lime
1 tsp red chilli powder
2 -3 t dil oil(gingelly oil,sesame oil)
2 t salt
1/2 t mustard seeds
10 green chillii
1 t fenugreek seeds (mathi seeds)
1/4 t turmeric powder
METHOD

wash and clean all the lime dry for few minutes under the sun light or fan and wipe and cut the lime in to small 4 pieces
take 2 lime make a lime juice add little salt and keep aside
cut the green chillies lengthwise add little salt keep aside
keep n a vessel or pan add salt and a pinch of turmeric powder .mix well with help of wooden spoon
pour a cup or 2 cup water so as the water immerse the lime pieces
cook the lime simmer in a slow fire ,do not cook the Lime so soft cook for few minutes
remove from fire,don't drain the water .keep on cool place
next day fry the fenugreek seeds in a kadai with out oil roasted the seeds little brown and add 1 /2 t muster seeds and powdered it.
add this fenugreek powder to the cooked lime
heat oil add muster seeds when they cracked add asafoetide and redchiili powder and salt fry for few minutes and add the lime mixture and green chillies mix well .simmer the fire and fry for few minutes add little til oil and lime juice
remove from fire store in a air tight container.

This pickle can kept only for 10 to 15 day. keep on refrigerated for 1 month

SUNDRY LIME PICKLE

Ingredients

10 to 20 lime (the lime should not juice the skin should thick and young once)

1/2 cup salt (sea salt is gives good taste)

1 /2 t fenugreek seeds

1/2 t muster seeds

1/4 t asafoetide

5-6 whole red chilli

3 t til oil

METHOD

Wash and clean and wipe all the limes ,take one lime cut length wise 4 side don't cut the end add little salt in the centre keep aside do all the lime fruits keep this all fruit in a air tight container or jar or class bottle and add salt close the lid keep on sundry.
mix well the lime everyday keep on sundry for few day when the lime become soft (10 to 15 days)
roasted or fry the whole red chili make a powder
fry the fenugreek for a while and make a nice powder
heat oil add muster seeds and asafoetide add to the lime mixture and add the redchilli powder a the roasted fenugreek powder
mix well store in a airtight container

THIS LIME PICKLE IS KEEP ON LONG TIME.

TOMATO DAL

2008-11-07T23:59:00.002+05:30

TOMATO DAL
Ingredients
1 cup Thur dal
1-2 onion
4-5 tomatoes
2 green chilli
a pinch of Turmeric powder
a pinch of asafoetide powder
1/4 t muster seeds
1/4 t urad dal
2 t oil
salt to taste
few curry leaves and coriander leaves
METHOD

Add turmeric powder in to the dal and cook in a presser cooker until the dal very smooth
when the dal cooked remove from fire and mash well add little water and salt
chopped onion,tomatoes and green chilli very finely
heat oil in a pan add muster seeds when they cracked add urad dal ,green chilli fry for few minutes add little salt and add onion fry for few minutes till the onion get little brown add a pinch of asafoetide and curry leaves and chopped tomatoes fry for few minutes when the tomato cooked remove from fire add to the dal ,mix well.Garnish with coriander leaves
serve with rice or poories
remove from fire add to the dal

COCONUT RICE

2008-10-06T23:05:00.010+05:30

COCONUT RICE
Ingredients;
1cup basmati rice
1/2 cup fresh Grated coconuts
1 cup coconut milk
1 cup water
1 cinnamon stick
1 small fresh ginger(1 tsp)
1/4 t sanufe
1 small onion
2 cloves
2-3 t ghee
1 small bay leaves
few curry leaves
2-3 green chilli
4-5 cashewnuts
salt to taste
METHOD

Clean and wash the rice and soak few minutes in water and remove the water and keep aside
Chop the onion ,and ginger very fine piece and slice the Green chilli long wise .
Heat ghee add saunfe ,cinnamon stick,cloves,and bay leaves fry few minutes
Add green chilli ,chopped onion fry the onion get brown in colour and add curry leaves and chopped ginger
Now add the fresh Grated coconuts fry few minutes add little ghee and salt and a pinch of sugar and soaked rice fry few minutes and keep aside .
Pour 1 cup water and 1cup coconut milk into pressures cooker and bring to boil the water and add the rice mixture ,Bring to full pressure on high heat the steam comes put whistle and Reduce heat and cook 1 whistle
Remove cooker from heat allow to cool naturally
open cooker add fried cashewnuts
serve with curd ,raitha or boiled egg.

COCONUT RICE -2

Ingredients

1 cup basmati rice

1 cup fresh grated coconuts

1 cup coconut milk

1 green chilli

1/4 t mustered seeds

2 t urad dal

2 t channa dal

2 red chilli whole

a pinch of asafoetide

5-8 cashew nutes

few curry leaves and coriander leaves

METHOD

Add 1 cup water and 1 cup coconut milk ,1/2 t ghee and 1/4 t salt in the rice and cook the rice in a rice cooker
spread on a plate and cool and keep aside
Heat little ghee fry the cashew nuts and keep aside ,and fry 1 t urad dal 1 t channa dal and 2 red chilli fry keep aside
Take the red chilli and fryed uraddal and channa dal should be fried and powder it keep aside
heat ghee add mustard seeds when they cracked add uraddal,channa dal,a pinch of asafoetide ,1 redchilli ,whole and 1 green chille fry for few minutes and add curry leaves and simmer the fire and add 1 cup fresh grated coconuts and fry few minutes add 1 t ghee.Remove from fire.
Now add the cooked rice and fry ed cashenutes.
sprinkle the redchill ,uraddal powder over the rice and mix well and garnish with curry leaves and chopped coriander leaves
serve with papadum or curd

http://en.wikipedia.org/wiki/Papadum

VATRAL KULAMBU

2008-09-25T03:29:00.005+05:30

VATRAL KULAMBU

Ingredients

2-3 Tsp sundakkai vatral,or Manathakkali vatral

or any vegetable(vegetable like brinjal,onion,garlic cloves,ladies finger)
1 small lime size Tamarind
1/2 tsp mustard seeds
1/2 tsp Fenugreek seeds
1/4 t sp urad dal
a pit of Asafoetide powder
1/4 tsp turmeric powder
1/2 tsp redchilli powder
1 1/2 tsp dania powder(coriander powder)
1/4 tsp sambar powder
few curry leaves
1 small red chilli
salt to taste
METHOD

Soak the Tamarind in 1 cup of water and extract the tamarind juice.add little some water,salt,all the masala powder (redchilli powder,coriander powder,turmeric powder,sambar powder and few curry leaves),mix well and keep aside.
Heat oil in a pan and add mustard seeds ,when they crackle add urd dal,fenugreek seeds, broken red chilli and the vatral(sundakkai vatral or manathakkali vatral or vegetable),fry for few minutes
Add this to the tamarind juice and bring to boil and allow to simmer for 5 to 10 minutes
The gravy get thick ,dissolve a teaspoon of rice powder in a little water and add to the boiling kuzhambu keep simmer for 1-2 minutes and remove from the fire.

MOONG DAL WITH SPINACH

2008-07-25T15:49:00.003+05:30

MOONGDAL WITH SPINACH
Ingredients
300 g fresh Spinach
1 cup Moong dal
1 -2 tomato
2 -3 garlic cloves (crushed)
1 small piece ginger ( crushed)
1 red chili powder
1/2 turmeric powder
1/2 t coriander powder
1/4 t roasted cumin powder
1 /4 t cumin seeds
1 lemon juice
2 t oil
1 t sugar
Salt to taste
METHOD

Wash Moong Dal and add water and (1 cup dal -3 cup water)cook in a pressure cook for 5 minutes or 3 whistles.
clean the spinach and chop finely
crushed the ginger and garlic,chop the tomatoes very small piece
heat pan in oil and add cumin seeds and let them splutter.
Add crushed garlic and ginger, chopped tomatoes and saute for few minutes well.
add red chilli powder,coriander powder,turmeric powder and suger , salt and choped spinach fry and cook for few minutes and add the cooked moong dal and add little water ,bring to boil for few minutes.
keep on simmer add some water cook for 5-7 minutes till the spinach cook tender and the dal get thick.srinkle the roasted jeera powder ,cool it, add lemon juice or coconut milk,stir well.
serve with rice or roti.

DEEPAVALI LEGIYAM

2008-07-19T14:58:00.011+05:30

DEEPAVALI LEGIYAM
Ingredients
25 g dry ginger(sukku in tamil,saunth in hindi)
25 g seetarathai
4-5 tsp ajwain(omum)
4-5 tsp jeera
2-3 cinamon(dalchini)
2-3 tsp poppyy seeds(khas-khas)
2-3 tsp saunf
4-5 cloves
2 tsp g pepper
1 big pices of ginger or 1/4 cup ginger juice
2 tsp long pepper (kandan thipli)
2 tsp g rice tybe long pepper(Aresi thipli)
1/4 t turmeric power or turmeric root(verali manjal)
25 g ghee
25 g til oil
1 -2 cup jaggry (250 g to 400 g )
50 g honey
1/4 cup mosambi juice or lime juice
METHOD
Clean and sundry all the herbs

Dry the all above ingredients separately and fry them separately (without any oil)until it get dark brown.
Grind all herbs well in a blender or on a stone till very fine smooth powder.
wash and extract the ginger juice by grinding it with little water.
extract lime juice or mosambi juice
Take the ginger juice and mosambi juice add this juices to jaggery and keep on slow fire,when the jaggery dissolves add little water and filter to remove the dust and heat again ,ginger juice,mosambi juice and jaggery to a syrup of one thread consistency (do not add water) simmer the fire.when a thick syrup is got .
Simmer the fire add the herbs powder to syrup and stir well cook for few minutes and add ghee and til oil and cook with constant stirring till the lahiyam thicken and starts leaving the sides of karahi and when the mixture is noon sticky remove from fire. add honey and mix well.
let it cool and mix well store dry container or store air tight bottle or jar
This lahiyam is very good for digestion and very good appatiser and also use for Delivered Mother .

DEEPAVALI LEGIYAM -2

Ingredient

50 g dry ginger

2-3 tsp ajwain (omam)

3 sticks cinnamon
2-3 tsp poppya seeds
2 tsp saunf
1-2 tsp pepper
1-2 tsp jeera
50 g fresh Ginger
1 lime
2 big tomato
3-4 tsp ghee
2 tsp til oil(Gingelly oil)
200-300 g jaggery
METHOD

Wash ginger,tomato,lime and extract the ginger juice,tomato juice,and lime juice and keep aside.

Dry all the dry ingredients separately and fry them with out oil in a karahi until it get dark brown.

Make a smooth powder and keep aside

heat a pan add the ginger juice,lime juice,tomato juice to jaggery and keep on slow fire,when the jaggery dissolves and keep on slow fire when the syrup get thick ,add and sprinkle the lahiyam powder,stir well and add ghee and gingelly oil.

When the mixture get thick and it non sticky remove from fire .

Add Honey and mix well .let it cool and store in a container.

DEEPAVALI LEGIYAM-3 (Simple method)

Ingredients

2 -3 tsp pepper

2-3 tsp jeera

2-3 tsp coriander seeds

1/4 cup ajwain(omam,thyme)

5-8 stick long pepper

1 small piece dry ginger or 1/2 cup ginger juice

2-3 green cardamom

1/4 cup cup ghee

100 g jaggery

3-4 tsp honey

METHOD

Smash the dry ginger or make powdered the dry ginger and powdered the jaggery.
soak all the ingredients(pepper,long pepper,coriander seeds,jeera,omum,green cardamom.dry ginger) in a little water for 5 - 10 minutes
add ginger juice and grind very smooth paste and add 1/2 cup water
Take this mixture heat in a karahi or pan bring to boil and simmer the fire stir well cook on slow fire stirring continuously when the mixture get thick add the jaggery powder,stir well and add the ghee stirring continuously when the lehiyam leaves the sides ,remove from fire and add the honey
store in a bottle or container .

POTATOES CHIPS

2008-07-18T14:13:00.004+05:30

Potatoes chips
Ingredients
500 g small potato
oil for frying
1 t red chilli powder
1/4 t pepper powder
1/4 t jeera powder
dry curry leaves or dry pudena leaves
METHOD

Wash and clean all potatoes
slice all potatoes
soak on water overnight
next day remove all the water
bring to boil a water in a pan add 1 t salt and add the potatoes boil for 2-3 minutes ,immediately strain all the water ,dry the potatoes under the fan or sundry
heat oil in a pan fry the potatoes and keep aside .
Add redchilli powder,jeera powder,pepper powder and curry leaves mix well
store in airtight container

TAMARIND RICE

2008-07-17T15:11:00.006+05:30

TAMARIND RICE
Ingredients
1 cup rice
1 lemon size tamarind
1/4 small piece of asafoetide
1/2 t fenugreek seeds
1 t urad dal
1 t channa dal
1/2 t muster seeds
3-4 cashwnuts
4-6 peanutes
5-6 dry red chilli whole
1/4 t turmeric powder
few curry leaves
1/4 t small Asafoetida
salt to taste
1 t ghee
2-3 t til oil(gingelly oil ,sesame oil)

METHOD

Add 2 drop of til oil and salt to the rice and prepare rice as for boiled rice and keep aside
Soak tamarind in 1 /2 cup water and Extract juice.and add a pinch of turmeric and salt keep aside
Heat little ghee fry the cashwnuts and peanuts golden brown .remove and keep for garnishing ,In the same oil roast fenugreekseeds,asafoetide,channa dal and uraddal fry for few minutes and remove from fire and powdered it .keep aside
Heat 1 t til oil fry 1/4 t channadal,5 red chill whole it get golden colour add turmeric powder and curry leaves fry few minutes .remove and pour this seasoning over the rice and mix well
Heat remaining til oil add mustard seeds when they splutter add one red chilli whole and a pinch of turmeric powder ,a pinch of hing (asafoetide)and pour the tamarind juice in to the seasonings and cook the tamarind till thick and the oil separate.
Add the rice in this mixture and add sprinkle the fenugreek masala powder and mix well .keep on simmer on fire for few minutes and remove
Garnish with cashwnuts and peanute serve hot with potato chips

TAMARIND PULP
You make this tamarind pulp and keep on refrigerator ,when mix in to the leftover rice you make ready to make tamarind rice.
Ingredients
one big lemon size Tamarind
1/2 t fenugreek seeds
4-6 red chilli whole ,2-3 pepper corns
1 t urad dal
1 t channa dal
1/4 t mustard seed
2-3 pinch of asafoedida
salt to taste
METHOD

Soak tamarind in 1/2 cup water and Extract juice and add a pinch of turmeric powder and a pinch of asafoetida and salt keep aside
roast fenugreek seeds,pepper corns golden brown and keep aside
heat little oil in a pan add the 4 red chilli whole fry for few minutes ,remove and add the roasted fenugreek seeds , little salt ,pepper corns and powdered it
heat oil add mustard seeds when they splutter add uraddal,channa dal and remain red chilli whole,asafoetide fry for few minutes and add the Tamarind juice bring to boil for 10 minutes till the tamarind thicken and add the fenugreek powder mix well simmer for few minutes till the tamarind cook and oil separate and get thick paste.keep on airtight bottle.

LEMON RICE

2008-07-17T14:46:00.002+05:30

LEMON RICE
Ingredients
1 cup Basmati rice
water double the amount of rice by volume
1 Lemon
1/4 t turmeric powder(haldi)
1 whole dry red chilli
1 green chilli whole
2-3 t peanuts
1/2 t mustard seeds
1/4 t urad dal
1/4 t channa dal
ginger (optional)
1/2 t mathi seeds(fenugreek seeds)
few curry leaves
1 t oil
salt to taste
METHOD

Prepare rice as for boiled rice and cool
roasted the fenugeek seeds in little oil and powdered it keep aside
take a bowl add lemon juice,salt and turmeric powder mix well keep aside
heat oil in a pan add mustard seeds ,when they splutter add urad dal,channadal,brokened whole red chilli and chopped green chilli and fry for few minutes and add curry leaves fry for few minutes and add peanuts fry for 2 minutes .remove from fire and add the lemon juice and boiled rice mix well ,and sprinkle the fenugreekseeds powder,cover and keep over a hot tawa for few minutes for simmer fire (if you want ginger taste add chopped 1 t ginger )
cool and add 1/4 t lemon juice ,mix well and serve

CURD RICE

2008-07-17T14:12:00.003+05:30

CURD RICE
Ingredients
1 cup rice
1 cup curd
1 cup milk
2 pinch of Asafoetida (HING)
1/4 t mustard seeds
1 green chilli whole
1- 3 t chop mango piece
1 dry red chilli whole
1/4 t chop ginger small pieces
few curry and coriander leaves
2 1/2 cup water
salt to taste
1 t til oil
1/2 t channa dal
1/2 t urad dal
METHOD

Cook the rice with 2 1/2 cup water and mash and remove
add hot 1 cup milk and a pinch of asafoetida and salt, and keep in simmer few minutes,cook and stirring constantly until smooth and slightly thickened.
remove and cool and add curd mix well
heat til oil and add mustard seeds ,when they splutter add a pinch of asafoetide,urad dal,channadal,,chopped greenchilli,chopped ginger and broken whole red chilli fry for few minutes and add curry leaves
pour the seasoning over the rice,mix well.
garnish with chopped mango pieces and coriander leaves.

If used the curd rice any picnic or travel are to be eaten later ,reduce the amount of curd and use more milk to the rice and only add 2 t curd as a starter.IN summer you prepared this method.

LEHIYAM

2008-07-16T14:40:00.006+05:30

LEGIYAM
HINDI(Awaleha,chooran) is good medicine for indigestion and acidity.This ayurvedic preparations are simple home use masala like pepper corns,aniseeds,dry ginger,peepal,thippli,long pepper,ajwan,arathai,kanda thippli,aresi thippli,asafoeitida,mill seeds,liquorice,garlic,ginger juice,gingelly oil,butter,ghee ,jaggery and honey are used.
Mostly home made lehiyam are Aniseesd lehiyam.(omam lehiyam)it good for stomack problem.
Prasava lehiyam this lahiyam given to the woman who have delivered baby.(for the after delivery )
Ginger lehiyam and Asafoetida lahiyam,it good for gastric problem and indigestion and acidity.
Deepavali lahiyam this lehiyam prepared on the festival deepavali .
NUTMEG(jaatikkai)
NUTMEG
MACE
http://www.indianetzone.com/1/mace_nutmeg.htm">MACE

Ajwain (Carum copticum)(omam,tamil)
Ajwain

http://www.allayurveda.com/herb_month_june2003.htm">Ajwain

Alpina calcarata (siddharathai)

siddharathai
http://www.uni-graz.at/~katzer/engl/spice_photo.html#alpi_gal">

LONG PEPPER (THIPLI)
cubeb pepper(val meelagu)
val meelagu,cubeb pepper
The rhizome of Alpinia officinarum Hance, a perennial plant, of the family Zingiberaceae. It is much like ginger, its use into curry's, stew and every dish where ginger is used.In China, it is mainly produced in Guangdong, Guangxi, Taiwan, etc.
Harvested at the turn of summer and autumn, the rhizome that has grown for 4 to 6 years is dug up and picked for use. Procedure: Remove the stems, fibrous roots and remaining scales above the ground from the rhizome, wash it clean, cut it into lengths and dry it in the sun for use when raw.
(The Galanga minor, Kaempferia galanga, is mostly used in Malaysia and Indonesia. Its aroma is less pleasant, stronger, more aromatic and 'medicinal')
Etymology: Lat. Alpinia, in memory of the Italian botanist Prospero Alpino (1533¨C1617); Lat. galanga, from Arabic khalangian, from Chinese liang-kiang, mild ginger.
Acorus calamus,Sweet flag(vasambu,)Flag root

Hindi-Bacc,Gorbacc
Kannada-Baji
Malayalam-Vayampu
Tamil-Vasambu,pillai valarppan,uraippan
Telugu-Vasa
This lehiyam can also be made using readymade powders that are available in many naatu marundu shop ,local medicine shops.
Mix the powder with two times the water and cook in a heavy bottom vessel. Add jaggery and ghee until the lehiyam comes together and the ghee is separated.
Deepavali lehiyam this lehiyam is perepared for the festival period .This lehiyam good for indigestion ,and some powdered are prepared for indigestion and acidity.
Angaiya powder,jeerana powder and til seeds powder.

Ajwain Legiyam (Awaleha)

Ingredients
1 cup Thyme seeds(Ajwain)
2--4 tsp Pepper
1 cup Cumin seeds
2-3 tsp Coriander seeds
Dry Ginger (chukku)a small piece
1/2 cup fresh ginger juice
2-3 Cloves
1-2 cup Jaggery
2 tsp Ghee
2 tsp gingly oil
Method

Fry all above ingredients together without oil until it get golden brown,( except jaggery and ghee and gingly oil.)
Make a nice Finely powder them in a mixer. Mix with ¾ cup of water and make a pulp. Boil the pulp in a thick-bottomed vessel. Keep stirring continuously till it becomes thick. Add jaggery and ginger juice and stir again. Add ghee and gingly oil ,stiring continusly for another 5 minutes when the mixture leaves the side remove from fire and add honey,store in a bottle orcontainer.

Eat a small ball of lehiyam This lehiyam is very good for digestion and very good appetiser.

OMAM LEGIYAM
Ingredients:
1 cup Aniseed (Ajwain,Omam)
1 tsp Cumin seed -

1 tsp Black cumin seed
2 tsp Black pepper
Dry Ginger - 100 gm
Ginger - small piece
1-2 cup Jaggery
METHOD
1-Wash aniseed well,soak all the ingredients except jaggery and ghee in water .
2-Drain the water,grind them nicely into a paste .
3-Keep jaggery in a pan on fire , allow jaggery to dissolve,remove and strain it .
4-Keep the strained jaggery juice in a pan on fire and add the ground paste .
5-Stir well while adding ghee till the lehiyam leaves the sides of the vessel .
6-Remove it from the pan,store in a dry container.
This preparation is good for digestion

Siththarathai -Alpina calcarata (galangal) is also known as rasna in Sanskrit, kulainjan in Hindi,

http://www.rightawareness.com/legiyam.htm

CHICKEN SOUP

2008-07-15T11:30:00.003+05:30

CHICKEN SOUP
Ingredients
100 g chicken with bones
1 carrots
2 small onion
1/2 cup chicken stock
1 bay leaves
3-4 peppercorns
1 cloves
few coriander leaves
1/2 t egg white
METHOD

cut chicken into small piece along with bones.add stock and let it stand for 15-20 minutes.
chop the onion and carrots
add chop onion,carrots ,bay leaves,peppercorns,cloves except egg white .and bring to boil and simmer for 30 minutes
strain the soup .remove fat by straining it 2-3 times through wet muslin cloth (or it can also be done by keeping it in the fridge .the fat form a thick layer on the top can be easily removed)
keep the soup on simmer again in the fire and when it boils add the lightly beaten egg white
Strain into soup bowl and serve hot garnish with coriander leaves.

ALU METHI

2008-07-11T15:54:00.004+05:30

ALU METHI(POTATO METHI)
4-5 Small potatoes
200 g methi(Fenugreek leaves)
1/2 small piece ginger
2 garlic
2 green chilli
1 t red chilli powder
a pinch of turmeric powder
few coriander leaves
1.4 t garam masala powder
salt to taste
oil 1 t
METHOD

Wash and peel the potatoes and cut in to very small cubes
Pick and wash methi throughly and chop finely
Chop ginger and green chilli add garlic and grind them together to a paste
Heat oil in a pan add the ginger paste fry for few minutes
And add the chopped methi fry for few minutes and add the red chilli powder and garam masala powder and a pinch of turmeric powder mix and fry for few minutes .saute for 3-4 minutes
Add the potatoes cubes and sautes for few minutes and cover with a lid and reduce the flame simmer for few minutes till the vegetable cook till tender
Serve hot garnish with coriander leaves

GAJAR METHI

2008-07-11T15:42:00.003+05:30

GAJAR METHI
Ingredients
200 g carrot
100 g methi leaves
1 small piece of ginger
1 green chilli whole
1/4 t redchilli powder
1/4 t garam masala powder
salt to taste
oil 1 t
METHOD

Wash,scrape and dice the carrots
pick and wash the methi leaves and chop finely
chop ginger and green chilli very small pieces and grind them together to a finely paste
heat oil in a pan first add the ginger ,green chilli paste fry and stir for few minutes
and add the chopped methi leaves and saute for 3-4 minutes
add the redchilli powder and garam masala powder fry for few minutes
now add the diced carrot and saute for few minutes and add salt mix well
cover with a lid and reduce the flame simmer for another few minutes till the vegetables cook till tender.
serve hot sprinkled with a pinch of garam masala.

CHANNA DAL VADA

2008-07-09T20:42:00.006+05:30

CHANNA DAL VADA
Ingredients
1 cup channa dal
3-4 t Arhar dal
2 -3 t moong dal
1-2 small onion or 10 baby small onion
2 green chilli
few curry leaves
salt to taste
1/4 piece ginger
oil for frying
METHOD

Wash and soak the dal for 3-4 hours
Chop onion,green chilli,and ginger very small pieces
Remove all the water from dal .
Grind the dal coarsely with out any water and add the chopped onion,green chilli,ginger grind few second.Remove take in a bowl add salt and curry leaves mix well .The dal should in thick form .(if it watery add 1 t rice powder)
Take one lime size dal mixture roll it round and slightly press ,shape in to vada
deep fry slowly till golden brown colour.
serve hot with coconut chutney

Suji Shahi Halwa

2008-07-06T15:52:00.002+05:30

Suji Shahi Halwa
Ingredients
1 cup suji(rava,semolina)
1 cup sugar
3/4 cup ghee
water same volume as suji
1-2 green cardamom
3-5 almonds
METHOD

Soak suji in equal amount volume of water
crush cardamom seeds
heat ghee in a karahi .add the crushed cardamom and sugar ,cook till the sugar melts and turns medium brown in colour(.keep flame simmer)
remove excess water from soaked suji and add immediately to browned sugar
stir quickly with wooden spoon and taking care that no lumps form .cook till halwa leaves the side of pan
serve hot garnised with chopped almonds

Suji Carrot Vada

2008-07-06T15:15:00.004+05:30

SUJI CARROT VADA
Ingredients
1 cup suji(rava,semolina)
1 cup grated carrots
1/4 cup curd
salt to taste
oil for frying
METHOD

Sieve the suji .
add suji,grated carrots,salt,and curd in a bowl.mix well .keep this mixture covered for 5- 10 minutes.
heat oil in a karahi ,make small vada of suji mixture and deep fry till the vada golden brown in colour.
serve hot with coconut chutney.

Semolina Porridge

2008-07-06T15:08:00.005+05:30

Semolina Porridge
Ingredients
1/4 cup suji(rava,semolina)
2 - 3 cup milk
sugar (3-4 t)to taste
METHOD

Roast suji in a pan till golden brown in colour
add milk to it and bring to boil in simmer flame,cook with constant strring , when the suji cooked add sugar (if necessary add some milk.)cook for few minutes.
Give it a boil and remove from fire .
serve hot.

SUJI PANIYARAM

2008-07-06T14:38:00.005+05:30

SUJI PANIYARAM
Ingeredients
1 cup suji(rava,semolina))
1cup maida
1 cup sugar
2-3 green cardamom
3-4 t coconut grated)
a pinch of salt
few cashwnuts
oil for frying
METHOD

Soak the suji in a warm water for 10- 20 minutes.Powdered the green cardamom
And add the maida,sugar,a pinch of salt,powdered green cardamom,broken cashwnut ,grated coconutes and 2 t milk,Mix well .the batter shoud thick dosa batter.
Heat oil in a thick bottom pan and take the one spoonful small amount of mixer and pour in to the oil and deep fry in simmer flame.
serve hot .

ALOO GOBHI

2008-07-01T17:35:00.003+05:30

Aloo Gobhi (potato cauliflower)
Ingredients
4-5 potatoes
300 g cauliflower
1 small piece ginger
2 green chili whole
1/2 t red chilli powder
1/4 t turmeric powder
1/4 t garam masala powder or pepper powder
fat
salt to taste
few coriander leaves
METHOD

Wash and peel potatoes and cut in to cubes
wash and cut the cauliflower into flower lets.
chop green chilli,and ginger
heat 1 t fat in a karahi add the potato cubes and fry the potato till light pink in colour and remove from karahi
now saute chopped ginger and chopped green chillies in the same oil and add the cauliflower .fry for few minutes
now add the redchilli powder,turmeric powder,garam masala powder and salt mix well and cover and cook the vegetable on a slow flame.
cook till cauliflower half done,stirring occasionally.
add fried potatoes ,cover and cook for few minutes till tender.
serve hot garnished with chopped coriander leaves and a pinch of garam masala.

BRINJAL SABJI

2008-07-01T12:18:00.004+05:30

Brinjal sabji
2 big round brinjal
1 cloves
1/2 piece bay leaves
1 t red chilli powder
11/4 t coriander powder
few coriander leaves
1/4 t garam masala
a pinch of turmeric powder
4 tomatoes
2-3 onion
1/4 t muster seeds
oil

METHOD

Peel brinjal skin and cut in to small cubes.
chop onion and 2 tomatoes finely.
blanch 2 tomato and reduce in to puree.
heat 1 t oil in a pan and add bay leaves and cloves and chop cubed brinjal fry the brinjal till the brinjal get golden brown colour.remove from fire
cook the brinjal in a pressure cooker for 3-5 minutes.(one whistle.)
cool and open the lid and remove the bay leaves and cloves and mash the brinjal very well
heat 1 t ghee in a pan ,add mustard seeds when they start cracking ,add onion fry for few minutes till the onion get brown in colour add the chopped tomatoes fer few minutes add red chilli powder,coriander powder,turmeric powder and garam masala powder fry for few minutes add 2-t water and tomato puree cook few minutes the oil separate add the mashed brinjal add some little water cook the brinjal 5 minutes in simmer the brinjal get thick
serve hot garnish with coriander leaves and chopped onions with roti or rice.

POTATO CALIFLOWER SABJI

2008-07-01T12:17:00.003+05:30

Potato cauliflower sabji
Ingredients
250 g cauliflower
3-4 potato
100 g peas
ginger
1 green chiil
1-2 small tomatoes
1/2 t red chilli powder
1/4 t coriander powder
1/4 t turmeric powder
1/4 t pepper powder
1/4 t jeera(cumin seeds)
1 pinch og garam masala powder
few fresh coriander leaves
salt to taste
oil
METHOD

Wash and peel potatoes and cut in to cubes
wash and cut cauliflower in to flowerlets
chop green chilli and ginger and tomatoes
heat 1 t oil in a pan add jeera ,green chilli and onion fry till the onion get brown in colour and add the chopped tomatoes and add the potato fry for few minutes and add the cauliflower fry few minutes and add the peas ,mix well and add turmeric powder,pepper powder,redchilli powder,coriander powder mix well and add salt add 1 cup or enough water cook the vegetable for 2-3 minutes
reduce flame and cover with lid ,and cook for another few minutes,stirring occasionally till the vegetable are tender.
serve hot garnished with chopped coriander leaves and a pinch of garam masala.

RIBBON POKODA

2008-07-01T12:15:00.003+05:30

RIBBON POKODA
1ngredients
2 cup Besan(Bengalgram flour)
1/2 cup rice powder
1-2 tsp red chilli powder
3 tsp ghee or butter
salt to taste
few curry leaves
METHOD

Mix besan ,redchilli powder,rice powder and salt.
fry curry leaves in little oil.
sieve this mixture i a bowl.Make a well in the centre ,add butter or ghee and little wateri n to it and knead well into a firm dough,and cover for few minutes,
heat oil in a pan and take a hand ful dough put it in a murrugu press ,Fill the ribbon pokoda mixture press with the dough.and press out of the dough little amount ,fry well and remove from fire ,fry all the dough little by little and remove ,break all the pokoda and sprinkle fryed curry leaves
store in a container.

PEA POTATO CURRY

2008-07-01T12:07:00.006+05:30

Pea potato Curry
Ingredients
200 g peas( mutter)
3-4 potatoes
2 onion
2-3 tomato
1 small piece ginger
3-5 garlic cloves
1 green chill
1/2 t red chilli powder
1/4 t turmeric powder
1/4 t garam masala
1/4 t mustard seeds
1/4 t jeera and saunf
few coriander leaves
oil
salt to taste
METHOD

Boil and peel potatoes and cut in to small piece.
chop onion and tomatoes,green chilli and ginger finely
crushed the garlic cloves
heat fat in a karahi add add the mustard seeds when they stared crackling add jeera and saunf and add choped green chilli and onion fry for few minutes and add chopped ginger and tomatoes fry few minutes and now add the peas ,redchilli powder,turmeric powder,garam masala powder,crushed garlic and little water cook the peas for few minutes till the peas cooked add the boiled potato pieces and salt.Mix well , add 1/4 cup or enough water cook for another few minutes the and keep simmer for few minutes gravy thicken. Remove .
serve garnish with coriander leaves with rodi or rice.

BRIJAL

2008-07-01T12:03:00.003+05:30

BRINJAL RICE
Ingredients
2 cup rice
1/2 kg brinjal
10 cloves
20 g cinnamon
8-10 red chilli whole
2-3 t channa dal
1/2 t urad dal
1/4 t turmeric powder
1/2 t mustard seeds
a small piece of asafoetide
10 - 14 cashwenuts
1 cup dry coconut grating
1 lame size tamarind
1/2 nutmug
few coriander leaves
3-4 t gingli oil (til oil)
3-5 t ghee
2 t salt
METHOD

Cut the brinjal in to small pieces.
cook rice separately and keep aside.
heat 1t ghee fry the cashewnuts and fry for few minutes till it golden brown in colour.keep aside.
soak the tamarind in a cup of water and extracted the tamarind thic juice
heat a pan roast cloves,cinnamon,dry whole red chilli,channadal,urad dal and nutmug to a light brown in colour
cool and add the grated coconut powder and grind it to a powder
heat gingli oil in a pan add mustard seeds when they started crackling add turmeric and asafoetide fry for few minutes
now add the brinjal pieces fry few minutes sprinkle little salt and add the chopped coriander leaves .sprinkle little water and cook some time till the brinjal cooked and tender.now add the powered masala .mix well and add salt and tamarind pulp or juice.mix well .cook for few minutes for simmer flame.
remove from stove and add to the cooked rice add ghee and fryed cashewnut .
serve hot garnish with fresh coconuts.

TOMATO DAL SOUP

2008-06-26T17:37:00.003+05:30

TOMATO DAL SOUP
Ingredients
1/4 cup arhar dal
3-4 tomatoes
2 green chilli
5-8 bay small onion
3-4 garlic cloves
1/4 t t coriander powder
1/4 t red chilli powder
1/4 t turmeric powder
1 small bay leaves
1-2 cloves
1 small piece Cinnamon
1/4 t jeera
1/2 t saunf
2 green cardamon
black pepper corn 4-5
salt and pepper powder to taste
few curry leaves and coriander leaves
1-3 drop of rose water or 1 drop of rose essence
1 t butter or ghee
METHOD

Chop the tomatoes and onions ,slightly cut the green chilli,
Grind turmeric,pepper corn,few onion piece,1/4 t saunf and jeera to a paste ,
Pick and wash the arhar dal add the turmeric paste and salt and cook with enough water till the dal is very soft,
now add the chopped tomatoes,few onion piece.green chilli and crashed garlic bring to boil till the vegetable cooked very well and add the red chilli powder and coriander powder cook for few minutes
remove green chill ,mash well,remove fire and strain , keep the dal stock,and mix the vegetable soup in a blender and pass through a sieve and add the dal stock,mix well.
heat fat in a pan add saunf,green cardamon,bay leaves ,cloves and curry leaves, pour over the soup.add rose water.mix well.
Strain into soup bowl and serve hot garnish with coriander leaves .

TOMATO SOUP

2008-06-26T17:17:00.003+05:30

Tomato soup
Ingredients
2-4 tomatoes
1 small onion
1-2 carrots
water or vegetable stock
1 bay leaves
1 small cinnamon piece
3-4 pepper corn
1 bread slice
fat
salt and pepper powder to taste
METHOD

Chop the vegetable carrots,onion,and tomatoes small piece
Take a pan along with a water or stock
Cut the bread in a small cubes and deep fry in a fat to golden brown.keep aside
Bring to boil the vegetable for 5 minutes and add the bay leaves,pepper corns,1 cinnamon, cook for 10 - 20 minutes on slow fire.
Remove from fire and remove the bay leaves,peppercorn and cinnamon and mix in a blender
Pass through a sieve
Add little water and again to bring to boil for few minutes
Serve hot garnish with fryed bread cubes.

PHIRNI

2008-06-26T10:59:00.003+05:30

Phirni
Ingredients
2 cup milk
2-3 t rice
2-3 t sugar
2-3 almond
0ne drop of kewra essence
METHOD

Soak the rice for 30 -40 minutes .
grind the rice with little water or milk.
add little water and cook the rice mixture with constant stirring till it is of creamy consistency.
add sugar and mix well cook for few minutes.remove from fire
add essence and keep in the fridge to set .if require add cold milk.
serve cool in a long class garnish with shredded almonds.

BRINJAL BHURTHA

2008-06-26T10:20:00.004+05:30

Brinjal Bhurtha
Ingredients
2 medium size round big brinjal
2-3 onion
1 small piece ginger
2 green chilli
2 -3 tomatoes
1/2 t red chilli powder
1/4 t garam masala powder
few coriander leaves
salt to taste
1 t ghee
METHOD

Apply one drop of oil on the brinjal and roast the brinjal on an open flame or bake in an oven all the side till the brinjal soft and browned in colour from all the outside.

Put in gold water and peel the skin and mash well.

Chop onion ,green chilli,ginger and tomatoes finely.

Heat fat in pan fry onion it get browned add chopped green chilli,chopped ginger and tomatoes fry for few minutes and add the red chilli powder,garam masala powder and salt .mix well fry for few minutes and add the mashed brinjal and mix well cook for continue to fry till the mixture blends and fat separates.simmer for few minutes.

Serve hot with chopped coriander leaves and a pinch of garam masala.

Kadhi

2008-06-24T17:38:00.006+05:30

Kadhi is a North Indian recipe.This curry that can be served with rice and parathas.It is simple to prepared.
Ingredients
100 g Besan (Chick pea flour)
1 cup curds
1/4 t turmeric powder
a pinch of hing(asafoetide)
1/2 t jeera
1/2 t coriander seeds
3 whole red chilli
few curry leaves
2 -3 onion
50 g spinach or methi leaves
1/4 t red chilli powder
1/4 t garam masala powder
salt to taste
water
oil
METHOD

MAKE A PAKORAS

Pick ,wash and chop the methi or spinach leaves
Chop onions very fine pieces
Make a thick batter of besan (50 g besan) add the chop ed leaves,chopped onion,redchilli powder,garam masala powder and salt .make a thick batter .beat well
Heat oil in a karahi ,fry a spoonful of the batter in a hot oil make a small pakodas.
Make all pakoras drain on a brown paper and keep aside.

make a kadhi

Beat the curd .add besan(50 g )turmeric powder,salt and water and mix well.
Heat oil in a pan add hing fry few minutes and add whole red chilli,cumin seeds,coriander and methi seeds, fry for few minutes and add curry leaves and chili powder and stir add the besan batter and 1 cup water bring to boil the batter and cook the mixture with constant stirring till it starts boiling.
Reduce the heat and continue cooking with occasional stirring for 15 -20 minutes.
Now add the fry ed pokoras and cook for few minutes in simmer fire .remove from fire.
Serve hot garnish with coriander leaves with rice.

CHICKEN CURRY

2008-06-24T10:07:00.005+05:30

CHICKEN CURRY
Ingredients
1 kg chicken
5-8 red chilli whole
1/4 cup coriander seeds
1/2 t turmeric powder
1/2 t pepper corn
1 t jeera
1 t saunf
6-18 baby small onion
4-5 tomatoes
2-3 green chiil whole
1-2 cinnamon
3- green cardamon
4-5 cloves
1 bay leaves
3 t khas-khas
5-8 cashwnut
few curry leaves and coriander leaves
1 cup fresh coconuts
1-2 t curd
1 small piece of ginger
5-8 garlic cloves
2-3 t oil
METHOD

Clean and wash the chicken and cut in to pieces
Chop or grind onion
Chop the tomatoes or blanched and slightly cut center in the green chilli,
Grind turmeric powder,pepper corn,1/2 t jeera.1/4 t saunf,3-4 baby onion,4 carlic cloves,ginger 1 cinnamon together to a fine paste
Grind the red chilli and coriander to a fine paste
Grind coconuts,khas khas,and cashwnuts to a fine paste
Heat fat in a thick bottom pan ,add 1 cinnamon ,2 green cardamon,,bay leaves,1/4 t saunf,cloves,curd and onion paste fry till the onion get brown in colour and add the green chilli,chopped tomatoes fry few minutes and add curry leaves and add chicken cook for few minutes and add the turmeric paste ,cook for 5 minutes .
And add the red chilli ,coriander paste ,stir cook for few minutes add little water cook for few minutes ,fry till the masala is done and fat separates out add sufficient water cook 5 - 10 minutes to make the gravy and cook over slow heat till done and a thick gravy is formed .
Now add the coconuts paste and simmer for another 3-5 minutes.
Serve hot garnished with coriander leaves. and a pinch of garam masala.

CHICKEN KURMA

2008-06-23T18:00:00.008+05:30

CHICKEN KURMA

Ingredients
500 g chicken
3-4 small potato's
5-8 small baby onion
2-3 tomatoes
2 green chilli whole
1/2 t ginger
5-8 garlic cloves
1/2 t saunf
1/4 t jeera
3-4 cloves
1 stick Cinnamon
2 -3 green cardamon
few curry leaves and coriander leaves
1/4 t turmeric powder
1/2 t red chilli powder
1 1/2 t coriander powder
1/2 t pepper corns
1 cup fresh coconuts
1 t khas-khas(poppy seeds)
5-8 cashwnuts
1 Small bay leaves
2 t ghee
METHOD

Clean and wash the chicken and cut into pieces
Boil the potatoes and peel the skin and cut it small cubes
Grind turmeric powder,pepper corns,2 small onion,jeera,1/4 t saunf,2 garlic cloves to a pastes
Grind coconuts,khas-khas and cashwnuts to a fine paste.(roast the kashkash and soak some time and grind the kash kash it grint finely)
chop onion,tomatoes ,slightly cut lengthwise green chilli,ginger and garlic
Heat ghee in a pan add 1 Cinnamon,saunf ,bay leaves,2 green cardamon,cloves,fry few minuets and add chopped onions and ginger pieces,and garlic pieces ,green chilli,fry few minutes and add the tomatoes,fry few minutes add curry leaves.
add the chicken pieces fry for few minutes and add the turmeric paste,red chilli powder,coriander powder add little water cook for 5 minutes.the gravy thicken ,add enough water and cook 5-10 minutes till the chicken cooked tender ,now add the boiled potatoes cubes .keep simmer for 3- 5 minutes
add coconuts kash ksah paste and stir well keep simmer for 3- 5 minutes .
serve hot garnish with coriander leaves.

FISH CURRY -2

2008-06-23T14:00:00.005+05:30

FISH CURRY-2
Ingerdients

3-4 ( 500g)Fish

1 lime size tamarind (10 - 20 g)

1 onion

2-3 tomatoes

1/4 t turmeric powder

1 t red chilli powder

2 1/2 t coriander powder

1/4 t pepper corn

1/4 t saunf

1/4 t jeera

1/4 t ginger

4-6 garlic cloves

few curry leaves

1/4 t mustard seeds

1/4 t fenugreek seeds

3 t til oil

1 /2 cup coconut milk

METHOD

Clean ,wash and marinate the fish with lemon juice and salt for 1 hour
Soak tamarind in 1 cup of water.and extract the tamarind juice in 2 cup of water
grind together turmeric powder,pepper corn,ginger,garlic,2-3 baby onion,1/4 t saunf,1/4 t jeera, to a paste
Chop the onion,tomatoes,and green chilli
Heat oil in a pan add muster seeds when they start crackling add the fenugreek seeds and saunf fry few minutes and add chop onion fry till onion get brown in clour and add the tomatoes and green chilli .and now add the turmeric paste fry few minutes and add the red chilli powder ,coriander powder ,salt and curry leaves fry till the masala cooked oil separate now add the fish keep simmer for few minutes ,cook both the side for few minutes and add the tamarind juice and add enough water .bring to boil the gravy for 5-8 minutes and simmer the fire keep on anther few minutes when the oil floated ,add coconut milk .keep simmer for few minutes in the fire and remove.
Serve hot .garnish with coriander leaves.

FISH CURRY

2008-06-23T13:10:00.005+05:30

FISH CURRY
Ingredients
250 g fish
5 -6 baby onion
2 green chilli whole
3- 4 tomatoes
1 small onion
1 lime size tamarind (10 g-15 g)
1/4 t turmeric powder
1 t t redchilli powder
3 t t coriander powder
1/2 t saunf
1/4 t jeera
1 cup fresh coconuts or 1 cup coconut milk
few curry leaves
1/4 t fenugeek seeds (mathi seeds)
3-4 til oil
METHOD

Clean and wash the fish pieces.(cut the fish 2-3 pieces)
Rup salt and lime juice on fish and keep aside for half an hour .
Greate 1 small onion
Grind turmeric powder,jeera,1/4 t saunf and baby onion to a paste
Soak the tamarind in 1 cup of water and extract the tamarind juice in 1-2 cup water.
Chop 2 tomatoes.
Take the tamarind juice in a bowl add the tamaric masala paste,2 tomatos,2 green chiil whole, (crushed the tomatoes,and green chiili in the tamarind juice,)add red chilli powder,coriander powder, and salt.
Heat til oil in a pan add the fenugreek seeds and 1/4 t saunf fry for few minutes and the chopped onion and chopped tomatoes,curry leaves fry till the vegetable cooked and add the tamarind juice
Bring to boil the tamarind when the curry boiled add the fish cook for 5 - 8 minutes and add enough water ,simmer the fire cooked for till the gravy get thick.
Now add the coconut milk or coconut paste.

SABUDANA MANGO KEER

2008-06-23T12:41:00.002+05:30

SABUDANA MANGO KEER
Ingredients
1/2 cup sabudana (sago)
3-4 ripe mango
3 green cardamom
1 cup sugar
1/2 litter milk
2 cup warm milk
2-3 string of saffron
5-6 cashewnuts
10 raisins
5-8 almonds
2 drop mango essence(optional)
METHOD

Clean ,and wash sabudana and soak in a water for 20 minutes.
peel and Grete mangoes.crushed green cardamom,blanched almonds
boil the1/2 litter milk add 1 cup of water and add the soaked sabudana to the milk and cook for some time in slow fire till the sabudana cooked and is soft and transparent.when the mixture starts thickening add 1 cup warm milk and keep on slow fire and keep on stirring when it becomes half its quantity remove form fire.
Add the grate mango,sugar,powdered cardamom,and saffron ,mix well when the sugar mixed well.
Fry the cashwnuts and raisins in a 1 t ghee add to the keer.freeze on 2-3 hour and serve cool with decorate blanched almonds.

TOMATO CHUTNEY

2008-06-20T17:56:00.003+05:30

Tomato chutney
Ingredients
6 -8 Tomato
10 -15 baby onions or 4-5 small onions
2-3 Red chili whole
1/2 T Mustard seeds
1/2 T Urad dal
Curry leaves
Salt to taste
Oil
METHOD

Chop the tomatoes and onions small pieces.
Heat oil in a pan add red chilli whole and fry for few minutes and add the chopped onion fry few minutes and add the chopped tomatoes fry few minutes ,cook for till the tomatoes cooked soft ,remove from fire and grind it with salt to a paste.
Add 1 t til oil add the mustard seeds , urad dal when the muster seeds start crackling add the curry leaves and add the ground tomatoes paste cook for 2-3 minutes in simmer till the chutney thicken.
serve with idli or dosa.

CHICKEN BRIYANI

2008-06-20T12:46:00.021+05:30

CHICKEN BRIYANI

Ingredients
3 cup rice Basmati rice
500 g g boneless chicken
3-4 onion
10 -15 baby small onion
3-4 tomatos
2-3 green chilli whole
1/4 cup curds
1/2 t zeera
1 t saunf
2 small stick cinnamon
5-8 pepper corns
1/2 t chilli powder
1/2 t coriander powder
2 bay leaves
1/4 t khuskhas
3-5 cloves
1 small lime size ginger piece
8-10 garlic cloves
1 t saffron
2 t milk
1 cup fresh coconut
3-4 green cardamom
1 small savithri (OPTIONAL)
5-8 cashewnute and 10 15 raisins
1/2 t turmeric powder
8 T fat (Dalda and ghee)
few curry leaves
1 cup coriander leaves and mint leaves(pudina)
salt to taste
METHOD

Clean ,wash and soak the rice. soak saffron in 1 t -2t milk
Chop the baby onion small piece,cut the big onions lengthwise . Cut slightly lengthwise the green chill whole
Grind 2 green cardamom powdered
Chop the ginger and garlic very small pieces
Add water grind freash coconut in a grinder ,Take coconut milk( juice) in the one cup fresh coconut( 2-3 cup milk)
Cleane the budina , curry leaves and coriander leaves take only leaves
Chop the tomatoes small pieces
Fried the cashwnuts and raisan in a little ghee
Grind turmeric powder,red chilli powder,coriander powder,pepper corn,1/4 T khus-khus,1/4 T 1/4 t zeera and saunf,2-3 baby onion and few piece garlic cloves and ginger piece to a paste.
Marinate the chicken in this turmeric masala paste and 1/2 cup curds for 1-2 hour or over night in the refrigerate.
Heat ghee in a heavy bottomed pan add 2 green cardamom,4 cloves,cinnamon,bay leaves ,1/4 t saunf ,(savithri optional) fry for few minutes and add 2 green chilli,and baby onion fry the baby onion get brown in colour and add the ginger and garlic pieces fry few minutes and add chopped sliced big onion fry till golden brown in colour and add chopped tomatoes. Fry few minutes.
Add coriander leaves,budina leaves,and curry leaves fry for few minutes and add the marinate chicken, fry mix well and cook till the chicken cooked and tender for 10 -25 minutes .
Now add the soaked rice mix well take care the rice shout not broken.The rice get slightly sticky ,remove from fire.put in the chicken rice in a cooker add 3 cup coconut milk and 3 cup water and salt add cardamon powder few coriander leaves ,1 t ghee and 1 t saffron milk.
Cover with a lid and cook in the cooker ,cook for 5 minute only (2 whistle.) Remove from fire cool and sprinkle the saffron milk . serve hot garnish with coriander leaves Fried dry nuts(cashwnuts,raisins,and Almond.)

Black Channa Dal Curry

2008-06-18T18:22:00.005+05:30

Black channa dal curry
Ingredients
1 cup Black channa dal
200 g small young brinjals
1 drumsticks
2 small tomatoes
3-4 garlic cloves
1/2 t red chilli powder
1 1/2 t coriander powder
1/4 t turmeric powder
1/4 t jeera
1 lime size tamarind
1/4 t saunf
3-4 pepper corn
4-5 baby small onion
2 green chilli whole
few curry leaves,coriander leaves
1 Cinnamon
2 t til oil
1 small bay leaves
Few curry leaves and coriander leaves,
1/4 T fresh coconuts paste or 1/4 cup coconut milk
water
salt to taste
METHOD

Pick and wash the Channa .Soak overnight in water.
Chop brinjals and , drumsticks and tomatoes small pieces.
Add about 2-3 cup water and 1/4 t salt to the soaked channa and pressure cook in the same water for 30 minutes .use the water in which Channa's were soaked.
grind turmeric powder,jeera,saunf,peppercorn,2 baby onion,2 garlic and 1 green chilli to a fine paste.
soak tamarind in 1/2 cup of water and Extract the tamarind juice 1n 1 cup .And keep side.
open the pressure cooker .Heat a heavy bottom pan add the cooked Channa dal with water (in which Channa's were boiled)and 1 cup of water to bring to boil for few minutes add the turmeric paste and chopped brinjal,drum stick,tomatoes,1 green chilli whole,chopped onion bring to boil for 5 minutes till the vegetable cooked and add redchilli powder,coriander powder and salt cook for another few minutes when the Aroma comes . .Add tamarind juice cook for 3-5 minute when the gravy get thick..
Heat a oil in a pan add 1 cinnamon stick,saunf ,bay leaves fry for few minutes and add the chopped baby onion fry till the onion get brown in colour add curry leaves .add the coconuts milk or coconut paste keep simmer for few minutes .
serve hot with rice

EGG CHAT

2008-06-17T14:26:00.004+05:30

EGG CHAT
Ingredients
6 hard-boiled Egg
1-2 onion
4-5 green chilles
few coriander leaves
1/2 cup tomato ketchup
1/2 t red chilli powder
1/2 t chat masala
salt to taste
1 lime size tamarind
1 lime size jaggery
METHOD

Soak the tamarind in a 1/2 cup water and extract tamarind juice .
Choped onion,green chill,coriander leaves.
Boil the tamarind juice and jaggery in a little water for 4-5 minutes and strain.keep aside
Cut the boiled egg in to quarter pieces.
Take a large bowl mix all the in bowl
serve sprinkle with a pich of Garam masala and chopped coriander leaves.

EGG BEATEN CURRY

2008-06-16T18:41:00.004+05:30

EGG BEATEN CURRY
Ingredients
3 egg
1 onion
2 tomatoes
1/2 t fennugreek seeds
2- 3 tomatoes puree
1/2 t red chiili powder
1/4 t garam masala powder
1/4 t coriander powder
salt and pepper powder to taste
1/2 Cup coconuts milk
oil
METHOD

Chop the onion and tomatoes
Heat a oil in a pan add the fennugreek seeds fry for few minutes add the chopped onion fry till the onion get brown in colour
And add the tomatoes fry for few minutes and add the masala powder,redchilli powder,coriander powder,garam masala powder,pepper powder and salt fry for few minutes when the aroma come out add little water fry for few minutes and add 2 - 3 cup water and bring to boil in the simmer fire for 5 minutes till the gravy thicken .
Now add salt and coconut milk bring to boil for few minutes and add break the egg in the gravy taking care not to distrup the yolk and drop it in the boiling gravy.
Let the egg cook till the white is coagulated and yolk is firm for 2-3 minutes.
serve hot with rice

Scrambled Onion Egg

2008-06-16T18:17:00.002+05:30

Scrambled Onion Egg
Ingredients
2 egg
1 t milk
1 t butter
8-10 baby onion
1 -2 small green chilli whole
pepper and salt to taste
METHOD

Beat the egg lightly ,add milk .mix well
Chopped the onion and green chiili very fine pieces
Melt butter in a frying pan ,add the chopped onion and green chilli fry for few minutes when the onion and green chilli cooked ,pour beaten egg and cook with slight stirring in simmer, till it starts setting separate ,sprinkle the salt and pepper ,stirring well for few minutes .Remove.
serve hot with butted toast.

ONION OMELETTE

2008-06-16T17:57:00.004+05:30

Onion Omelette
Ingredients
2 egg
5-6 baby onion
1 green chilli whole
a pinch of turmeric powder
1 t milk
2 t butter or fat
salt and pepper to taste
METHOD

Separate the egg white from the yolks
Beat the egg whites with an egg beater till stiff.
Add yolks,milk pepper powder,turmeric powder and salt
Chop the onion and green chilli very finely.
Heat butter or fat in a frying pan ,add the chopped onion and green chilli fry few minutes remove and add to the beaten egg and pour the beaten egg in the pan and let it set around the side.
when one side is set ,fold and cook till well browned on all sides.
serve hot with butter toast.

The follwing stuffings can be used for stuffed omelettes.

Chopped onion and tomatoes,grated carrot,boiled peas,grated cheese,grated mush rooom.grated califlower,chopped ham.

Plain Omelette

2008-06-16T17:47:00.003+05:30

Plain Omelette
Ingredients
2 eggs
1 t milk
2 t butter
salt and pepper to taste
METHOD

Separate the egg whites from the yolks.
beat the egg whites with an egg beater till stiff.
add yolks,milk and seasoning and beat well.
heat butter in a frying pan,pour the beaten egg in the pan and let it set around the sides
when one side is set ,fold and cook till well browned on all sides.
serve hot with bread toast.

FRIED EGG

2008-06-16T17:32:00.003+05:30

FRIED EGG
Ingredients
1 egg
1/2 t butter
pepper and salt to taste
METHOD

Heat the butter in a frying pan
Break the egg carefully in the pan,taking care not to break the yolk.
Cover the pan with lid and let the egg cool for 2 minutes on slow fire,For double fried egg ,turn the egg over with a flat spoon and cook the other side also for 1-2 minutes .
Lift the egg with a slotted spoon,taking care not to break the yolk.sprinkle the pepper and salt.
Serve along with hot buttered toast.

Egg Tamarind curry

2008-06-16T16:25:00.005+05:30

Egg Tamarind Curry Ingredients
3 Egg
10 g a lime size tamarind
5-6 baby onion
1 small onion
6-10 garlic clove
2 green chilli whole
1/4 t turmeric powder
1/2 t red chilli powder
1 1/2 coriander powder
1 tomato
1/4 t mustard seeds
1/4 t urad dal
a ping of asafoetide
1/4 t fenugreek seeds
1/4 jeera
1/4 t saunf
4-5 pepper corn
oil
salt to taste
METHOD

Soak tamarind in 1 cup of water.Extract tamarind juice 2 cup of water.Add salt keep aside
chop tomato,and small onion .
peel the baby onion,and garlic skin .keep aside
grind termeric powder,red chilli powder,coriander powder,pepper corn,jeera,sounf,one onion,2 garlic to a paste.
add in to the tamarind juice , ground masala paste,salt,chopped tomato,2 green chilli,and salt.
heat oil in a pan add mustard seeds ,when they start crackling add urad dal,asafoetide,fenugreek seeds,whole garlic cloves and baby onion,few chop onion fry for few minutes.
now add the tamarind juice masala mixer .bring to boil for 5 minutes till the onion,and garlic cooked .
To slightly below the boiling point add the break the egg in cravey taking care not to disturb the yoke.
led the egg cooked in a simmer fire till the white is coagulated and yolk is firm ,the gravey get thic and the oil come up.remove and serve
Serve with rice or roti

Capsicum Peas Rice

2008-06-13T15:25:00.003+05:30

Capsicum Peas Rice
Ingredients
1 cup Rice
2 -3 Tomato
3-4 Capsicum
1-2 spring onion
1/2 cup mutter( peas)
1 Stem celery
1/2 t pepper powder
1-2 ghee
salt to taste
METHOD

Clean,wash and soak rice .
Chop onion,capsicum,spring onion,tomatoes and celery.
Retain few strip capsicum and tomatoes for garnishing.
Heat ghee saute onion fry for few minutes add capsicum,and celery.
Add peas and tomatoes fry few minutes.saute well.
Add the soaked rice ,sprinkle pepper and salt ,fry few minutes .Pour double amount of water and cook till done.
serve hot garnish with long strip capsicum and tomatoes.