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...

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 ,th...

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 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 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 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 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 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.

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 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 pick...

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 asafoet...

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