sound cookery

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 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.

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 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 ci

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 (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

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 l

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 th

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 ghe