sound cookery

PANEER VEGETABLE CURRY PANEER CURRY Ingredients 200 g paneer 200 g potatoes 2 carrots 100 green beans 200 g- 300 g califlower 200 g peas 2 large tomatoes 2 onion 10- 12 cashew nuts 2 green cardamoms 2 green chillis 1 piece of ginger 1/2 red chilli powder 1 stick cinamon 3 cloves 100 g gream 5 t butter 1/2 milk salt and pepper powder to taste. METHOD Cut the paneer in to small cubes. And fry in to golden brown. Cut and chopped all the vegrtable (potatoes,carrots,beans,cauliflower,ginger ,,tomatoes,onion,greenchilli,. Crushed the cashew nuts,cinnamon,cloves,. Boil the vegitable potatoes,califlower,beans,and peas,with salt.till thay are tender Heat the butter fry onion in golden brown and add green chilli,ginger and tomatos fry for few minutes,cook till it done . keep aside'and grind it to a fine paste. Heat a pan add cinnamon,cloves,green cardamon, fry few minutes, add red chilli powder,pepper powder,grinded masala, salt,and chopped cash...

  Manokaram Ingredients 1 cup   besan 1/4 cup rice powder 4-5 t oil ( dalda or ghee or butter) 1 cup  sugar water   METHOD   Sift the besan and rice .Mix both well (rice and besan ) Add 2-3 t ghee or butter and Rip in the oil with finger tips use little water or milk to make a stiff dough. Take hand full big sized ball of the dough in to the hand put in the murugu press . Heat oil in the pan on the fire press the murugu press drop the few length dought in to the fire and fry few minutes and remove,like that prepared all the seve .And keep aside. Prepare sugar syrup by boiling water and sugar together to get a syrup of 2 thread consistency .strain and keep aside. Immediately put the fried seve in to the sugar syrup.dip few minutes.remove from syrup and arrange like all the seve . This manokaram can be made jaggery syrup substitute sugar. Manokaram-2 Incrediants: 1 cups : Besan 1 table spoon : rice flour 1 pinch salt 1/2 c...

Tomato Egg Ingredients 5 boiled egg 1 cup tomato's puree 2 onions 2 tsp garlic ,ginger paste 1/4 tsp black pepper corn 1 green capsicum 1-2 tomatoes 1/4 tsp turmeric powder salt to taste 1 tsp sugar a pinch of jeera (cumin seeds) oil METHOD Peel the boiled egg skin and cut in to half, Chop all the vegetable onion,tomatoes,and capsicum Heat oil add the jeera,next the garlic ,ginger paste,turmeric powder ,and pepper corn and tomatoes puree and little water boiled for few minutes( 3-5 minutes) Add the chopped onions,capsicum,and tomatoes cook for another few minutes when the vegetable cooked add salt,and sugar stir well . the Gravy get thick remove and pour severing dish and arrange the boiled egg pieces serve with rice or rodi

RAVA PANIYARAM 1 cup rava(soogi) 1 cup maida 1 cup sugar 1 cup milk 1 egg 2 green cardamom 3-4 tsp fresh grated coconuts oil for frying METHOD  • Soak the rava in a little warm water for 10 - 20 minutes • Add little milk and beat the egg for few minutes, powdered the cardamom • Than add all the ingredients (the maida,milksugar,coconute,cardamom powder,) Mix well.this mixer is in thick dasa better. • Heat oil in a pan ,take one small spoon amount of the mixer pour in to the oil gently fry few minutes ,turn both side.the paniyarm get lightly brown around the corner • Take out keep on tissue paper for few minutes. take out the oil, • Serve hot with tea or coffee. TIP If you have a paniyaram vessal or pan make it rava paniyaram

MASALA EGG Ingredients 4-6 egg 2 onions 4-5 tomatoes a pinch of turmeric powder 1 tsp chilly powder 1/4 tsp sambar powder 1 tsp ginger 4-5 garlic 2-3 tsp oil salt to taste METHOD • Boil eggs and peel the skin and cut it in to square pieces • Grind tomatoes and onions and ginger ,garlic a paste • Heat oil add the garlic and ginger paste fry for few minutes and add the turmeric powder,salt,chilliy powder ,sambar powder and then add the tomatoes paste fry for few minutes and add 1 cup water ,boil the masala for 4-5 minutes when the masala thick . Now add the egg pieces. keep on simmer for few minutes the gravy get thick . • Garnish few coriander leaves serve with rice or rodi

chicken spinach soup Ingredients 200 gram spinach 300 gram boneless chicken 1 green chilli whole 1 onion 2 tomatoes 1/2 tsp pepper 1/2 tsp saunf 1/2 tsp jeera 1 tsp coriander seeds 1 small stick cinnamon 1 clove 1/2 small bay leaves salt to taste few curry leaves and coriander leaves METHOD Clean and wash the spinch cut it small pieces chop chicken,onion,tomatoes small pieces. take pepper,saunf,jeera,turmeric powder,corinder seeds add little water and grind it paste heat a pan add all ingredients chicken pieces,onion pieces,tomatoes,green chilli,turmeric paste and bay leaves .add 3-4 cup water and cook for 10 to 15 minutes when the chicken half cooked add the spinch and cook till the vegetable cooked heat ghee add cinnamon  and cloves and curry leaves fry little .pour to the soup. garnish with coriander leves and serve with rice.

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