Ingredients:

250 gms – Bitter gourd
1/4 tsp – Mustard Seeds
1/2 tsp – Urad Dhal
1/2 cup – Dhal
2 tsp – Thick Tamarind Pulp
1/4 tsp – Turmeric Powder
2 tsp – Chilly Powder
1/2 tsp – Vellam
Curry Leaves
Salt to Taste
Oil

Method:

Cook the dhal of water to a very soft consistency. Slice the bitter gourd into thin circular pieces. Heat the oil and pop the mustard. Add half the curry leaves and chopped vegetable and stir for few minutes. Add chilly powder, turmeric powder and salt and water. Simmer over a medium flame for until the vegetable is soft. Stir in the tamarind pulp and simmer over a medium flame for a few minutes. Add the remaining curry leaves and cooked dhal. Stir for a two minutes. If the gravy is too thick hot serve.

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Ingredients:

Any fish – 1/2 kg
brinjals – 100 gms
potatoes – 100 gms

For Frying:

Onions – 2 nos
4-6 – Green chillies
Few Curry leaves
Ginger and garlic paste – 3 tsp

Other Masalas required:

Chillie Powder – 1 tsp
Tamarind paste – 1/4 Cup
Salt to taste
Oil

Grind:

1/2 cup scraped coconut, 2-green chillies and half hand Green Coriander leaves – grind to a smooth paste and keep.

Method:

Fry the finely sliced Onions, Green chillies, a few Curry leaves, till onions are half brown now add the ginger and garlic paste and fry on low heat for golden brown colours. Add Chillie powder and fry till oil comes to the surface, now add the the ground green masala and continue for fry surface the oil. Add the vegetables and fry for few minutes, add salt, tamarind paste mix well and allow to bubble, when the brinjals and potatoes are cooked add the fish pieces, mix well and leave the curry to thick. When the gravy is thick enough remove and serve with plain white rice.

Serve hot along with plain rice

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Ingredients:

3 cups – paruppukeera
1 1/2 cup – Toor dal
3 Onion – Sliced
2 Toamto – Sliced
4 – Red chilly
2 tsp – Mustard seeds
2 tsp – Cumin seeds
2 tsp – Turmeric powder
2 tsp – Red chilly powder
1 tsp – Asefeotida powder
1 cup – Grated coconut
Salt To Taste
Oil

Method:

Grind together grated coconut and one tsp cumin seeds in to fine paste. Heat oil in pressure pan, add the mustard seeds, remaining cumin seeds, add the onions, dry chilly, asefeotida and heated at till transparent. Now add the tomatoes and heat for 2 mins. Add the dal and heat a min. Put the keera, turmeric powder, red chilly powder, salt and heat. Add water till the keera sink and close the lid. Put in high flame and cook for 2 whistles, simmer and cook for 1 whistle. After done, open the lid and adjust the taste and add the coconut paste and boil for 2mins till the curry consistency.

Serve hot with plain rice or chapathi

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Ingredients:

500 Kg – chicken
4 tbs – oil
1 – tomato
2 – tsp cumin seeds and musturd seeds
1 – tsp turmuric powder
salt

For Masala:

1 cup – chopped red onion
1/2 cup – grated coconut
curry leaves
3 tsp – pepper corns
2 tsp – fennal seeds
5 – cardamom pods
5 – cloves
2 inch – cinnamon stick
1 tsp – red chilli powder
1 tsp – coriander powder
2 tsp – oil

Method:

Heat pan add some oil add chopped onions roast on a low flame until brown. Now add cardamom pods, cloves, peppercorns, fennal seeds, cinnamon, curry leaves and fresh grated coconut to the above browned onion, roast everything on a low flame until coconut is brown, then add chilli powder and coriander powder fry for few minutes. Grind all the above browned masala, to a smooth paste and keep aside. Now heat 4 tsp oil in a preassure cookeradd cumin seeds and musturd seeds, then add chicken piecessalt and turmuric, mix everything and cook for 2min. Then add ground masala paste and chopped tomatoes to the chickenmix and cook on low flame for five min. Now add cup of water to the chicken mixturecover and cook for 2 whistles and gravy is thick.

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Ingredients:

1/2 Kgs - Chicken
1 - Tomato
1 tsp - Cumin Seeds
1 tsp - Mustard Seeds
1/2 tsp - Turmeric Powder
4 tsp - Oil
salt

Fry For Masala: 2 tsp oil

1/2 cup - chopped onion
1/4 cup - Grated Coconut
2 tsp - Pepper Corns
1 tsp - Fennel Seeds
4 - Cardamom
4 - Cloves
1 - Cinnamon stick
1 tsp - Red chilly Powder
1 tsp - Coriander Powder
Small - Curry Leaves

Method:

Grind all the above browned masala with half cup water and to a smooth paste and keep aside. Now heat oil in a cooker, add cumin seeds and mustard seeds,then add chicken pieces, salt and turmeric mix everything and cook for some time. Then add ground masala paste and chopped tomatoes to the chicken, mix and cook on low flame for five minutes. Now add one cup of water to the chicken mixture, cover and cook for two wistles and gravy is thick. Done, serve hot.

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Ingredients:

1/2 Kgs - Capsicum
2 - Onions
3 - Green Chilly
1/4 tsp - Mustard Seeds
1/2 tsp - Turmeric Powder
Salt - To Taste
Curry Leaves
Oil

To Powder:

3 - Red Chilly
3/4 tsp - Urad Dal
3/4 tsp - Channa Dal
1 1/2 tsps - Coriander Seeds
1/4 Cup - Coconut

Method:

Cut Capsicum, Onion, green chilly into small pieces. Dry fry red chilly, urad dal, channa dal, coriander seeds and coconut. Grind them above. Heat the kadai add some oil, splutter mustard seeds, onion, curry leaves, turmeric powder, green chilly fry for golden brown. Add cut capsicum pieces and add the ground powder and taste to salt. Fry until capsicum it is cooked and water disappears.

Serve hot along with rice and chappati.

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Ingredients:

500 Kgs. - Chicken
2 - Onion
2 - Tomato
1/2 tsp - Cumin Seeds
1/2 tsp - Fennel
3 tbs - Ginger-Garlic Paste
pepper - 10-ground alongwith the Ginger, Garlic Paste
1/2 tsp - Turmeric Powder
1 tsp - Garam Masala Powder
4 tbsp - Curd
4 tbsp - Lime Juice
salt - To Taste
Coriander leaves
Curry leaves
Oil

Method:

Add ginger,garlic,peppercorn paste, curd,turmeric,lime juice to the chicken pieces and marinate for half an hour. Heat oil in a kadai fennel with curry leaves, cumin. Now add the onions for fry till golden. Then add the ground paste, tomato, coriander leaves, turmeric, garam masala powder and salt to taste and fry three minutes. Add the chicken alongwith its marinade for two minutes. Now add little water and cover and cook till the chicken is done. When the gravy has thickened a little bit & the oil begins to float on top, remove from flame. Finally garnished coriander leaves.

serve hot along with rice,chappati and dosa.

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Ingredients:

Masala Powder:

5 nos - Red Chilly
2 tsp - Coriander Seeds
1 tsp - Pepper
1 tsp - Cumin Seeds
1/2 tsp - Fennel Seeds
1 tsp - Poppy Seeds
1 tsp - Raw rice
1/2 Inch - Cinnamon stick
2 nos - Cloves
1 no - Cardamon
1 tsp - Split roasted grams-pottukadalai
1 tsp - Dry coconut

Kulambu:

1 Kgs - Chicken
2 nos - Onions-finely chopped
1 no - Tomato-chopped
1 no - Green chilly
4 clove - Garlic-crushed
1 inch - Ginger-crushed
1/2 tsp - Turmeric powder
1 tsp - Coconut paste
2 no - Bay leaf
2 no - Red chilly
1/2 tsp - Mustard Seeds
Salt - To Taste
Oil
Small Coriander leaves
Small Curry leaves

Method:

Masala Paste:

Dry roast all the ingredients from Red chili, coriander seeds, raw rice, pepper, cumin seeds, fennel seeds,poppy seeds, split roasted ram,cinnamon,cloves, cardamon, coconut until slightly brown. Grind to powder and keep aside.

Kulambu:

Heat the kadai add some oil and toast bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chillis, crushed ginger and garlic. Fry them for five minutes. Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for two minutes. Then add the turmeric powder, ground masala powder and saute. Fry till the masala browns well, add salt and keep frying. Now add some water and coconut paste, cover with lid, bring the flame to low. Let it simmer for another ten minutes, the oil should separate as the kulambu boils. Garnish with coriander leaves.

Serve Hot along with Rice and chapati.

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Ingredients:

Chicken - 1/2 Kgs
Egg - 1
Coriander leaves - 1/2 Cup
Mint leaves - 1/2 Cup
Green chillies - 2 nos
Oil - to fry
Maida - 1 Cup
Salt - to taste
Bread crumbs - to require

Method:

Cut chicken into small parts. Chilly, mint and coriander leaves grind them. Make a marinating with egg, flour, little water add grind paste and salt. Soak the chicken for 30 to 45 minutes. Crum the chicken pieces and immediately deep fry till golden colour in a pan with oil.

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Ingredients:

1kg Fish
A small pieces Ginger
4 flakes Garlic
4 Red chillies
3 tsp Tamarind
¼ tsp Cumin
Salt to taste
Oil

Method:

Clean and wash fish. Cut into slices, if small fish, keep whole, but make gashes. Grind together the spices and salt. Smear fish with this paste. Keep aside for a while. Shallow fry till cooked.

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