Ingredients:

4 – Appalam
4 tsp – Thick tamarind pulp
1/2 tsp – Mustard seeds/Rai
1/2 tsp – Fenugreek seeds/Methi
2 tsp – Sambhar powder (Pg-119)
1/2tsp – Asafoetida/Hing powder
A few Curry leaves
Salt To Taste
oil

Method:

Tear the Appalam into tiny bits. Heat the oil and pop the mustard. Add the fenugreek and stir for few seconds until brown. Add the pappad pieces and stir until they puff up. Add a cup of water, tamarind pulp, sambhar powder, asafoetida powder, salt and half the curry leaves. Cover and simmer over a medium heat for ten minutes. When the gravy thicknes, take it off the flame. Add the remaining curry leaves and the sesame oil.

Appalam Vatha Kulambu is ready.

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Ingredients:

100 g – Kara Boondhi
2 cups – Curd
1/4 tsp – Mustard Seeds
Salt to Taste
Oil

Method:

Heat oil and pop the mustard. Add the mustard and salt to the curd. Garnish boondhi generously on the curd just before serving.

Boondhi Curd Pachadi is ready.

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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:

250 gms – Bitter Gourds
1/4 tsp – Pepper or Chilly Powder
2 cups – Curd
1/4 tsp – Mustard Seeds
Oil
Salt To Taste

Method:

Chop the bitter gourd into small circular pieces. Heat the pan add some oil add mustard seeds and heat the vegetable and Pepper or Chilly Powder over a medium heat for few minutes until it turns brown and crispy. Heat the pan add some oil pop the mustard. Add the stirred vegetable, salt, popped mustard to the curd and mix well.

Tasty Bitter Gourd Curd Pachadi is ready.

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Ingredients:

200 gms – Pooshinikkai
1 1/2 cups – curd
1/4 tsp – Mustard seeds
1/4 teaspoon – Asafoetida
Curry leaves
Salt to taste
Oil

Paste:

1 1/2 tsp – Rice powder
1/2 cup – Coconut
2 medium – Green chillies

Method:

Vegetable skin and cut into medium cubes. Blend rice powder with coconut and green chillies into a fine paste. Heat of water with salt and cook the vegetable for until soft and done. Heat oil in a pan and mustard seeds. Remove from flame and stir in the curry leaves. Add mustard, cooked vegetable and the paste to the curd and cook over a low flame for few minutes until it comes to boil.

Serve hot along with plain rice.

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Ingredients:

Beetroot – 1/4 kg
Prawns – 1/2 kgs
Onions – 2
Coconut – 1/4 Cup
4 – Green Chillies
Mustard Seeds – 1 tsp
Turmeric Powder – 1/2 tsp
Curry Leaves
Salt to taste
1/2 – Lime
Oil

Method:

Beetroot skin has to be removed and proceed, clean, wash, cut and keep aside. Use small Prawns, clean, devein, wash well and keep aside. chopped Onions, green chillies and fry till onions are brown add mustard seeds, curry Leaves and fry and add the prawns, salt a pinch of turmeric powder and mix well, let it cook some time a little water if necessary. When dry scraped coconut mix well and serve.

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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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Nethily Fish – 500 gms
Mango – 1
Onions – 2
Tomatoes – 2
Green Chillies – 1
Turmeric Powder – 1/4 tsp
Curry leaves
Salt to taste
Vinegar little
Oil
Ginger,Garlic, Green Chillies for grinding
Corrianderleaves
Grind Coconut keep separately.

Method:

Slice Onions fry to a g golden brown colour, add the slit green chillies curry leaves and continue to fry for a minute now add the ground green masala and turmeric Powder, fry on low heat till raw smell goes, add the chopped tomatoes and fry till soft, add the Coconut paste mix well and fry for 2 minutes on low flame till oil comes to the surface add required quantity of water, the Mango pieces, salt cover and let it bubble nicely when the Curry has reached its thickness add the Nethiyle Fish lift the vessel and shake it to mix do not use a spoon as this will break up the fish cover and cook until a good smell comes Remove add vinegar and serve the Curry. Fish is done remove add vinegar and 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:

1 – Mashed potato
8 – cooked peas
1 – onion chopped
1 – green chilli chopped
1 tsp – Garam masala
1 tsp – chilli powder
dried grapes – 5og
2 tsp – Lemon juice
2 tsp – coriander
18 – slices of white bread.

Method:

Mix together all the ingredients except for the bread slices and put aside to rest for 5 minutes.
Meanwhile cut all off the bread. Soak each slice in warm water for few minutes. Roll the bread around the filling and put to one side ready for cooking. Heat some oil in a deep frying pan and gently deep fry the rolls until golden brown.

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