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 ...

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

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...