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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Ingredients:

1/4 Kgs - Vegetables
1 - Tomato
2 tsp - Kulambu powder
2 tsp - Tamarind
To Taste - Salt
Oil

Fry with 2 tsp oil and grind:

1 tsp - Fennel seeds
1 tsp - Cumin seeds
1/2 tsp - Pepper
1tsp - Kasa Kasa
1 tsp - Channa Dal
1/2 cup – coconut
3-4 nos - Green Chilly
Small Piece - Ginger
4 flakes - Garlic
1/4 tsp - Mustard Seeds
1/4 tsp - Fennel Seeds
1/4 tsp - Urad Dal

Method:

Mix salt, tamarind, kulambu powder, tomato in required amount of water in a pressure cooker along with vegetables and ground masala and cook for two or three whistle. Then heat a pan add some oil and then add mustard, urad dhal and fennel, when it splutters add this to the kuruma.

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Ingredients:

2 - Onion
15 nos – Red Chilly
1 tsp – Cumin seeds
1 1/2 tsp – Tamarind paste
To Taste – Salt

Method:

Add all ingredients in a mixer together. Grind to a fine paste without adding any water. Chilly chutney is ready. Serve along with idly and dosa.

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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 - Potato-boiled
1 Cup - Methi Chopped
1/4 tsp - Cumin Seed
1/2 tsp - Chilly Powder
1/2 tsp - Coriander Powder
1/4 tsp - Turmeric Powder
1/2 tsp - Fennel Seed Powder
1 pinch - Asafoetida Powder
1/4 tsp - Sugar
2 tsp - Lime Juice
To Taste - Salt
Oil

Method:

Heat the pan add some oil and add cumin seeds, when it starts spluttering, add asafoetida powder, salt to taste along with boiled potato cubes. Next add turmeric powder, chilly powder, fennel seed powder and coriander powder. Mix well. Add methi and keep close it with a lid for two minutes then add lime juice. Sprinkle sugar and serve hot along with curd rice, fried rice, sambar rice.

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Ingredients:

500 Kgs - Fish
1 - Onion
3 - Garlic
2 - Green Chillies
1 - Potato boiled and mashed
1/2 Cup - Peas
1 tsp - Garam masala and Pepper
Salt - To taste
2 eggs - Beaten well
Bread crumbs

Method:

Fry the fish in some oil, till slightly brown, with some salt and garam masala and keep aside. Then add some oil fry the onions till brown. Add the ginger and garlic and fry for a while. Add the salt and garam masala and fry some more.Then add the green chillies, onion masala, peas and the mashed potato to the fish and mix well. Shape into cutlets. Heat oil in a deep frying pan. Take one cutlet at a time, dip in egg, then dip in the bread crumbs. Deep fry the cutlets. Serve hot with an onion salad, mint and tamarind chutney.

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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:

250 gms - Peerkangai or Ridgegourd
1 - Onion
1 - Tomato
5 - Green chillies
1 Cup - Boiled Moong Dal
1/2 Cup - coconut
1/1/2 tsp - Cumin seeds
Salt - To Taste

Method:

Wash and cook moong dal with enough water and turmeric. You can either steam cook it or boil it. Next grind coconut and cumin with some water to a fine paste. Meanwhile scrap out the skin off the ridgegourd. Cut the gourd into small pieces and boil it with very little water with some turmeric and salt. The gourd cooks very fast so don’t boil for long time.Next heat the pan add some oil and splutter mustard seeds, urad dal and curry leaves,onions,chillies and saute for five minutes. After that add tomato and cook till it’s oily. Now add the cooked Peerkangai and dal. Add salt, ground coconut and bring it to a boil.

Serve hot along with rice and chappati.

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Ingredients:

500 gms - Fish
3 tsp - Red chilly Powder
1 tsp - Turmeric Powder
1/4 cup – Grated Coconut
1 tsp - Fennel Seeds
1 - Small Onion
Salt – To Taste
Oil for frying

Method:

Clean the fish pieces well and keep aside. Crush the fennel seeds and keep aside. Grind the coconut, onions in to a fine paste and keep aside. Put the fish pieces in a bowl, add the coconut paste, crushed fennel seeds, turmeric powder, red chilly powder, salt. Marinate this for half an hour in refrigerator. Heat the pan add some oil, put the fish pieces and keep in medium flame. Add oil on sides and Cover cook for fry. Uncover and turn the fish to the other side, add oil on the sides and cover cook for deep fry. Remove the lid and roast till golden brown.

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