Ingredients:

250 gms – Wash and clean Crabs
1 – Onions
4 – Green Chillies
1 – Tomatoes
1/4 tsp – Turmeric Powder
1/2 – Lime
Curry Leaves
Salt to Taste
Oil

Grind : Garlic, Ginger and Coriander leaves. Grind Coconut separately and keep.

Method:

Take the pan add some Oil in a fry the sliced Onions, Curry Leaves and Green Chillies when the Onions are getting brown colour add the ground masala, salt, turmeric Powder and fry nicely till the oil comes to the surface, now add tomatoes and continue to fry the masala till the tomatoes are soft, now add the ground coconut paste, mix well, add the crabs, water and cook till Crabs are done, the Crab has reached its thickness and flavour escapes, finally add lime juice. Remove from fire and garnish with the coriander leaves.

Serve hot along with Plain rice, curd rice

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Ingredients:

Mushroom – 200 gram
Mustard seeds – 1 tsp
Cumin powder – 1 tsp
Onion – 2
Tomato – 2
Garlic – 4
Green chili – 1
Chili powder – 1/2 tsp
Coriander powder – 1 tsp
Pepper powder – 1/4 tsp
Garam masala powder – 1 tsp
Turmeric powder – 1/4 tsp
Chicken powder – 1/2 tsp
Butter
Salt

Method:

Clean and cut the Mushroom, Onion and Green chilies. Heat Butter in a pan. Add Mustard seeds, Cumin powder and Garlic. Fry for few seconds. Add Onion, Green chili and fry till it turns in to brown in color, add Tomato and fry till it becomes soft. After that add Chili powder, Pepper powder, Coriander powder, Turmeric powder, Garam masala powder, Chicken powder, Salt and fry till the raw smell of masala goes off. Then add Mushroom, heat it for few minutes and then cover the pan with a lid. Keep the stove in low flame and cook until the mushrooms are cooked.

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Ingredients :

Mushroom – 200 Gms
1 tsp – Tamarind Paste
Salt to taste
Coriander

For tempering:

1 tsp – Mustard Seeds
1 tsp – Chana dal
5-6 – Black Pepper
2- Red Chillies
Curry leaves
Oil

Method :

Roast all the ingredients for the spice mixture. Cool and grind in a grinder to a fine powder. Set aside. Take a pan add some oil put mushroom fry for few minutes and add little water cook well, then add tamarind paste and salt. Finally put the grinded powder. Chettinadu mushroom is ready.

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Ingredients:

Potato boiled – 2 cup cut in to cubes
Methi chopped – 2 cup
Cumin seed – 1/2 tsp
Chilly powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Asafoetida powder – 1 pinch
Fennel seed powder – 1 tsp
Sugar – 1/4 tsp
Lime juice – 2 tbsp
Salt to taste
Oil

Method:

Heat oil in a kadai and add cumin seeds, when it starts spluttering, add asafoetida powder along with boiled potato cubes. Next add turmeric powder, chilly powder and coriander powder. Mix well. Add methi and keep close it with a lid for 2 minutes. Sprinkle sugar and serve hot.

Potato Methi Fry is Ready.

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Ingredients:

Idli – 5
Chilly chicken powder – 1/2 tsp
Tomato sauce – 2 tsp
Soya sauce – 1 tsp
Onions – 1

Method:

Cut the idliy into small pieces and deep fry it. In a pan add 2 tsp oil heat muster seeds and then add onions. After heating onions add salt, Chilly chicken powder, tomato sauce and soya sauce add little water and cook for 2 min. Add the fried idlies and serve hot.

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Ingredients:

Brinjal – 4
Onion – 2
Cumin powder – a pinch
Turmeric powder – 1/2 tsp
Tamarind – Small size
Mustard seeds – 1/2 tsp
Curry leaves
Oil
Salt To Taste

paste:

Grated coconut – 4 tsp
Garlic – 2
Red chilies – 4

Method:

Brinjal and Onion cut into small pieces. Prepare a paste by grinding Grated Coconut, Red chilies and Garlic with little water in blender. Soak the Tamarind. Take the pulp out from the Tamarind. Heat Oil in a kadai and add Mustard seeds. Once it splutters add Onion and Curry leaves to the pan. Fry the Onions till it turns into golden brown in color. Add Brinjal, Turmeric powder and fry for brown colours. Then add the Tamarind pulp and fry for 2 minutes. Finally add the ground Coconut paste and cumin Powder. Fry till it turns into thick.

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Ingredients:

5 – eggs hard boiled
4 – chopped onions
5 – chopped tomato
10 – garlic cloves small
1 – piece Ginger
4 – Green chillis
1/2tsp – Fennel seed
2 tsp – Coriander Powder
2 tsp – Chilli Powder
1/2 tsp – Turmaric Powder
4 tsp – Pepper Powder
1/2 tsp – Garam Masala Powder
2 cup – coconut grated
oil
Curry leaves
Coriander Leaves
Taste to Salt

Method:

Blend coconut very well in enough water to get thick solution. Grind garlic,ginger,green chillies and fennel seeds togethere. Heat oil in a pan add onion untill transparent. Then saute with the ground paste. After 2 minutes, put tomatos, curry leaves and all the powders. Add salt. Stire Untill the mixture is thick and tomatos are cooked. Add coconut blended solution and coriander leaves. De shell eggs, cut in to halves. When it boils put egg pieces,continue cooking for a while. When the mixture become thick,check salt and remove from the fire.

Roasted Egg is ready Serve Hot with plain rice.

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Ingredients:

250 gms - Brinjal
1 - Onion
1/2 tsp - Mustard seeds
1/2 tsp - Urad dal
1 tsp - Masala powder
Salt - To Taste
Curry leaves
Oil

Method:

Thinly slice Brinjals and Onion. Heat the pan add some Oil, add Mustard seeds and Urad dal then add Curry leaves and Onion, fry till the Onion are brown colour. Add Brinjals and fry till they are half cooked. Then add Masala powder and Salt, fry till the Brinjals are completed cooked.

Serve hot along with curd rice, sambar sadam

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