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:

Mutton – 1 kg
Cloves – 2
Cinnamon stick – 2
Fennel seeds – 2 tsp
Chilli powder – 4 tsp
Turmeric powder – 1 tsp
Curd – 4 cups
Coconut – 6 tsp
Onion – 4
Ginger Garlic paste – 2 tsp
Curry leaves – few
Salt To Taste
Oil

Method:

Wash and clean Mutton pieces. Heat a pan, add curd, mutton pieces, salt, Onion, turmeric powder, chilli powder, ginger garlic paste and allow mutton to cook well. Then heat Oil in a pan. Add Cinnamon, Cloves, Fennel seeds, Curry leaves and add this to the gravy. Grind Coconut in to a paste and add this to the gravy. Bring to boil once and remove from heat.

Mutton gravy is ready for serve.

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Ingredients:

200 Gms – Mushrooms
2 tsp – Tamarind Paste
2 tsp – Mustard Seeds
2 tsp – Channa Dal
5 – Dry Red Chillies
2 tsp – Pepper
2 tsp – Coriander Leaves
2 tsp – Oil
Salt to taste
Few Curry Leaves

Method:

Wash, pat dry and chop mushrooms into small pieces and keep them aside. Dry roast channa dal, dry red chillies and peppercorns in a low medium flame till dal turns golden brown. Cool and grind them to smooth powder and keep aside. Meanwhile, heat oil in a pan and add mustard seeds. When they start to pop and splutter, add curry leaves and few seconds. Now mix in chopped mushrooms and medium heat. When they start to sweat add salt to taste, ground spice powder and mix well. Saute gently on a medium flame for 1-2 minutes making sure that spice mixture doesn’t stick to bottom of the pan. Add tamarind paste and sprinkle little water if necessary and mix well. Cook for another minute or so on medium flame sauteing in between.

Garnish with chopped coriander leaves and serve hot with Chapatti.

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Ingrediants:

1/2 kg - Chicken
2 - Onions
2 - Green Chilly Chopped
1 - Tomato
1 tsp - Garlic Paste
1 tsp - Ginger Paste
2 tsp - Soya Sauce
1 tsp - Fish Sauce
1 - Cardamom
2 - Cloves
1 piece - Cinnamon Stick
3 tsp - Pepper Powder
1/4 tsp - Turmeric Powder
1 Tbsp - Cornflower
oil
salt
Few Coriander Leaves Chopped

Method:

Cut and clean chicken. Chop onions and tomato.Just crush cardomam, clove and cinnamon.Cook chicken pieces with salt, turmeric powder and garlic ginger paste with water. When it is cooked remove chicken pieces and keep aside. Add corn flour to the water remained after cooking chicken.Heat oil add onion until brown colour add green chillies and chopped ginger and saute until the aroma spreads. Add tomato, crushed spices, pepper powder and enough salt. Saute well and add chicken pieces and the mixed with cornflour. Stir well until it is thick.Add soya sauce and fish sauce. Stir well and remove from fire. Garnish with coriander leaves.

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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:

Tomato - 1 cups
Onion - 1/2 cup
Green Chillies - 2
Garlic Flakes - 2 tsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Curry leaves - small
Coriander leaves - small
Salt - to taste
Oil

Method:

Heat oil in a tava or kadai, add mustard, urad dal, green chillies, garlic and chopped onion for five minutes. Add chopped tomatoes, salt, curry leaves and make it boil for eight minutes. Garnish with Coriander leaves.

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Ingredients:

500gm Tomatoes
250gm Onions
1 piece Ginger
1 tsp Jaggery
1 tsp Chilly powder
4 Eggs
Oil

Methods:

Blanch and chop tomatoes. Peel and chop onions. Grind ginger. Heat oil. Brown chopped onions. Add all ingredients except eggs and jaggery and cook till sauce thickens. Add jaggery. Mix well and cook for 5 minutes. Spread the pulp in a shallow pan or pie dish. Make slight dents. Break eggs one at a time into wet cups and pour one in each dent. Cover and cook with live coal on top of lid, or in an oven, till eggs are fairly hard.

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Ingredients:

4 Eggs
8 bunches Fenugreek leaves
25 Small onions
6 Green chilies
A small pieces Ginger
A few flakes Garlic
¼ tsp Turmeric
½ Lime juice
1 tsp Sugar
6 tsp Fat

Methods:

Heat fat. Saute sliced onion. Add washed and chopped fenugreek leaves, green chilies, ginger, peeled and chopped garlic, and turmeric. Fry for a few minutes. Add lime juice and sugar. Spread in a shallow pan. Beat eggs well and pour over fenugreek leaves. Cover and cook on a gentle heat till the eggs set. Sever hot, cut into pieces.

N.B. The small variety of fenugreek leaves should be used.

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Ingredients:

250gm Curds
350ml Water
4 tsp Bengal gram flour
Curry leaves
A pinch Turmeric
1tsp Cumin and fenugreek
3 tsp Ghee
4 Green chilies
A small piece Ginger
4 flakes Garlic
To taste Salt
1 tsp Sugar (optional)
Coriander leaves

Method:

Add enough water to curds and beat well. Strain to remove butter, leaving buttermilk. Make a paste with a little cold buttermilk and gram flour. Add salt and turmeric to remaining buttermilk and heat without boiling. Add gram flour paste, stirring all the time. Grind green chilies, ginger, and garlic together. Add curry leaves and ground spices and cook to the right consistency. Heat fat. Add cumin and fenugreek. When seeds crackle, pour over kadhi. Garnish with chopped coriander leaves.

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