sound cookery

curry powder 1 cup channa dal 1/2 cup urud dal 8- 10 large red chillies whole 1/4 cup coriander seeds (dhaniya) a pinch asafoetida METHOD Heat 1/4 tsp til oil fry all the ingredients on a low flame ,the masala get slightly luck warm .remove from fire . Add 1 tsp salt and grind to a fine powder. This masala powder is add to cooking any vegetable curry or koodu,or fry vegetable,Add 1 tsp of this curry powder Chutney powder 1 tsp fenugreek seeds 10 - 15 large red chillies whole 1 tsp mustard seeds 1/4 tsp Asafoetida1 1 tsp salt METHOD Heat little oil and fry all the ingeredients expect salt in a low fire .when it get luck warm remove from heat Grind with salt to a fine powder and store. This powder is used to make all kinds of chutneys with tomatoes, egg plant, tamarind etc.

Chicken Mutton Masala Powder Ingredients: 200 g Coriander seeds 25 g Cummin seeds 5- 8 Cloves 4 -5 black Cardamom , 4-5 green cardamom, 10- 15 Red chillies whole 25 g Poppy seeds 1 tsp pepper corn 10 - 15 Cinnamon sticks- 25 g Saunf 1 /4 cup Curry leaves for flavor METHOD Heat a karai or pan ,Roast all ingredients one by one (except poppy seeds) till golden brown color. Grind all ingredients together to a fine powder and store . Chicken Mutton Masala Powder-2 1 cup coriander powder 1/4 cup red chilli powder 1 tsp pepper corn 2 tsp saunf 2 tsp cummin seeds 1-2 tsp turmeric powder 4-5 green cardamon 3-5 black cardamon 2-3 cinnamon stick 2 tsp garam masala powder 5-10 garlic cloves METHOD Grind all the ingredients together to a fine powder and store.

MYSORE PAK INGREDIENTS 1 cup basan 3 cup sugar 3 cup ghee +1/2 cup dalda 6-8 table spoon water a pinch of cooking soda METHOD Take a large plate and one knife put 1 tsp ghee and greased the plate and knife ,(sprinkle 1 tsp sugar on the plate.)Keep aside. Take heavy bottom pan or pressure cooker.Add water of to the sugar, mix well and prepare a sugar syrup .(pearl like consistency) Meanwhile in heat another burner ,Heat the ghee keep on simmer in the pan.when the sugar syrup is this thick . Sprinkle the basan and add 1 spoon of hot ghee at a time mix well and stir continuously. Stir .No any lumps.Add the ghee little by little and stir.( add all the remain flour and ghee little by little ).Donot stop stirring continuously to avoid lumps .keep the flame Little simmer .(very hot it spoil the sweet) .when it thick soil -like consistently add little ghee and a pinch of cooking soda .Mix well and take it out and pour on a greased plate.shake the plate gently so that the mysore pak spread even...

RAVA IDLI Ingredients 2 cup suji 1/2 cup curds 1/2 tsp pepper 1/2 tsp cummin powder 4-8 cashewnut 1/4 tsp ginger very small pieces 2-4 tsp ghee salt to taste METHOD Heat ghee and roasted the rava to a slightly reddish colour . Add ,curd and salt beat well. Chopped the ginger very small pieces Heat little ghee fry the pepper,ginger,cashwnuts.remove add this mixture in to the rava mixture and add little enough water .make thick idli batter.keep on 5-1o minutes. Pour idli-dough in an idli vessel.cook idlies in an idli vessel. serve hot.

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.

3 Cup Basan (Bengalgram powder) 5 cup sugar 10 - 15 cashewnuts and raisins a pinch of saffron a pinch of pachai karpuram 5-7 cloves 2-4 green cardamom and a pinch of green cardamom powder. 1/4 tsp kasari powder (orange food colour) 2-3 tsp diamond sugar candy 3-5 tsp ghee oil for frying METHOD Heat 1 tsp ghee fried the cashewnuts ,cloves and raisins .keep aside Add enough water to the basan powder and make a thick batter .keep aside keep 1-2 cup hot water . Heat a pan and add 2 cup of water and add to the sugar and make of sugar syrup of single thread like consistency .add kesari powder and mix well. Keep this sugar syrup next to the stove .simmer the fire keep on fire. Heat another flame heat oil in a deep frying pan .Fold the boondi spoon on the hot oil and pour a hand full ladle of basan batter on it and rup gently it vigorously with the bottom of the ladle. cook until it well cooked don't over cook (it hot and you will make round the laddu it will very hard .so half done and we...

MUTTON CURRY Ingredients 1 kg Mutton 2-3 Tomatoes 2 green chilli 2-3 onions 3-4 garlic cloves 1 tsp red chilli powder 1/12 tsp coriander powder 1/4 tsp turmeric powder 4-5 pepper corn 1 tsp saunf 1/2 tsp jeera 1 long cinnamon stick 2 clove 1 green cardamom, 1 big blackcaramon 1 bay leaves 1/2 cup fresh coconut milk few curry leaves,coriander leaves oil salt to taste METHOD Clean meat ,wash and Stearn to remove all the water. Cut the mutton in to small pieces Chop tomatoes ,onions,slice one green chilli Grind to gather turmeric powder,1/2 tsp saunf,1/2 tsp jeera,1 onion,1 green chilli,2 - 3 garlic clove ,4-5 pepper corn,few coriander leaves make a paste Bring to boil 4-5 cup of water add the mutton ,few tomato pieces,onion pieces,slice green chilli, turmeric paste ,red chilli powder,coriander powder,1/2 daj patta,cloves,and green and black cardamom,cook for 30- t0 40 minutes, or put it presser cooker 4-5 (10 to 20 minutes)whistle till the mutton cooked. Heat oil add cinnamon,1 green ca...

FENUGREEK MANGO Ingredients 4-6 raw Mango 2-3 Tsp fenugeek seeds(mathi seeds) 1/4 tsp turmeric powder 5-8 whole red chilli 3-4 tsp salt 1 tsp mustard seeds 1 pinch of asafoetide 3-4 tsp Til oil(Sesame oil) METHOD Wash and dry the mangoes Cut the mangoes in to pieces Roasted the fenugreek seeds and red chill Add turmeric powder,fenugeek seeds,red chilli ,asafoetide and salt make a smooth powder Heat oil add mustard seeds when they cracked add the chilli,fenugreek masala powder fry for few minutes and add the mango fry for while and add little salt and mix well .remove from fire. This pickles can be kept 6-10 days.

FRENCH TOAST Ingredients 100 ml Milk 3 Teaspoon sugar 4-5 slices of Bread 1 -2 Egg 1/4 tsp salt 2-3 tsp butter few drops of vanilla essence METHOD Beat the eggs in a bowl till frothy. Add sugar,salt,vanilla essence and milk ,mix well and beat the mixture very well till the sugar dissolves. Heat tava over low flame add little butter in slightly,soak the slices of bread in above mixture for few minutes and take it out fry the slice of bread on the tava both the side till brown. serve hot sprinkle honey or sugar syrup on the bread.

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...