sound cookery

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 tu...

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 minu...

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 bre...

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 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

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 ...

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 roas...

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 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