sound cookery

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

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 minut

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  cotton seeds kheer 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 p

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 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(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 (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 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 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 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 t

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 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