Samayal Vaasanai

Radish Sambar Mullangi Sambar

2010-07-19T13:43:00.002-04:00

Radish: 7 to 8 pieces(I used the red small round one.You can use the white ones also)

Pearl onions: 8

Tomato: 2(small)

Mustard Seeds: 1/4tspn

Cumin Seeds: 1/2tspn

Grated Coconut: 1tbspn

Sambar Powder: 1 1/2tspn

Garlic: 1

Curry Leaves: few

Coriander Leaves: few

Red Chilly: 2

Turmeric Powder: 1/4tspn

Tuvar Dhal: 1 cup

1. Cut the end of the radish and if it's too large,cut into two.or you can add the whole pieces.

2. Pressure cook the dhal and keep aside.

3. Slice the onions and the tomatoes. Crush the garlic.

4. Heat oil in a sauce pan. Add mustard seeds. When it pops,add the cumin seeds,red chillies and the crushed garlic.

5. Add the onions,tomatoes and the curry leaves and saute for 2 minutes.

6. Add the radish pieces,sambar powder and turmeric powder.

7. Add 3 cups of water and close the pan with a lid until the vegetable is half cooked.

8. After the vegetable is half cooked,add the cooked dhal,grated coconut and mix well.

9. Garnish with coriander leaves.

Bottleguord Sukarai Poriyal

2010-07-19T13:23:00.002-04:00

Surakai(Bottleguord): 1

Mustard Seeds: 1/4tspn

Urad Dhal: 1/4tspn

Red Chilly: 2

Curry Leaves: few

Grated Coconut: 1tbspn

Madras Hot Curry Masala: 1/4tspn

1. Remove the skin,inner white part and the seeds of the bottleguard. Cut into cubes.

2. Heat oil in a fry pan. Add the mustard seeds.

3. When it pops,add the red chilly,urad dhal and the curry leaves.

4. Add the sukarai cubes,salt and add 1/2cup of water and close the pan with a lid.

5. Cook for about 3 to 5 minutes.Don't overcook the vegetable.

6. Finally add the grated coconut and the hot madras curry masala and switch off the heat.

7. Mix well and serve hot.

Bisi bela bath -Spicy Sambar Satham

2010-07-14T10:46:00.004-04:00

Tuvar Dhal: 1cup

Rice: 1cup

Raw Peanuts: 1/2cup

Turmeric Powder: 1/4tspn

Pearl Onions: 5

Tomato: 1

Curry Leaves: few

Coriander Leaves: few

Cinnamon: 1inch

Tamarind Paste: 1/2tspn

Ghee: 1tbpsn

Vegetables: Green Peas,Beans,Carrots,Peas,Potato,Avarakai etc (Combined: 1 1/2cups).You can add any type of vegetables of your choice.

Cashews: 5

To Powder:

Grated Coconut: 2tbspn

PottuKadalai(Split Channa Dhal): 1tbspn

Channa Dahl: 1tbspn

Coriander Seeds: 1tbspn

Asatoetida: pinch

Red Chillies: 5

Cloves: 3

Fenugreek: 1/4tspn

Cardamon: 1

1. Pressure cook the tuvar dhal with turmeric powder and keep it aside.

2. Pressure cook the rice and the peanuts seperately.

3. Fry the TO POWDER things in a fry pan and grind it smooth.Don't add water. Just dry ground it to a powder.

4. Slice the onions,tomatoes and the vegetables.

5. Take a large wide open pan and add ghee. Fry the cashews and keep it aside.

6. In the same pan,add the cinnamon stick.Then add the sliced onions, tomato,curry leaves,grounded powder,vegetables and the tamarind paste.

6. Add 1/2 cup of water and close the pan with a lid and cook the vegetables. When the vegetables are half cooked,add the cooked tuvar dhal,rice and peanuts.

7. Mix well and cook this in low flame for about 3 minutes.

8. Finally add the cashews and coriander leaves.

Chow Chow Sambar

2010-07-14T10:42:00.006-04:00

Chow Chow: 2

Toor(Tuvar) Dhal: 1cup

Pearl Onion: 7

Garlic: 1

Tomato: 2

Sambar Powder: 1tspn

Turmeric Powder: 1/4tspn

Red Chilly: 2

Curry leaves: few

Corainder Leaves: few

Grated Coconout: 1tbspn

Cumin Seeds: 1/2tspn

Mustard Seeds: 1/2tspn

1. Pressure cook the tuvar dhal and keep it aside.

2. Slice the onions and the tomatoes. Grind the grated coconut and the cumin seeds to a smooth paste. Crush the garlic.

3. Remove the skin of the chow chow and cut into half. Remove the pit inside and cut into cubes.

4. Heat oil in a sauce pan. Add the mustard seeds. When it pops,add the sliced onions and saute for 2 minutes.

5. Now add the red chillies, the sliced tomatoes and the crushed garlic. Cover the pan with a lid for 3 to 4 minutes.

6. Now open the lid and add sambar powder,curry leaves and turmeric powder.

7. Add the chow chow cubes,3 cups of water and salt and close the lid.

8. Let this cook for about 8 minutes. Check periodically whether the vegetable is cooked.Don't overcook the vegetables.

9. Now add the cooked tuvar dhal and the grounded paste(grated coconut&cumin seeds)

10. Mix well and let this boil in low flame for 3 more minutes.

11. Finally add the coriander leaves and switch off the flame. Sambar is ready to serve.

Kothu Curry - Minced Meat Curry

2010-06-14T10:59:00.004-04:00

Minced Meat: 1/2lb (I used Lamb)

Cinnamon: 1 inch

Fennel Powder: 1tspn

Onion: 1

Ginger: 1inch

Garlic: 3

Green Chilly: 3 or according to your taste

Cabbage(Chopped): 1cup

Curry Leaves: few

Coriander Leaves: few

Red Chilly Powder: 1/2tspn or according to your taste

Coriander Powder: 1tbspn

1. Slice the onions finely. Grind the ginger,garlic and green chillies with little water.

2. Add oil in a pan. Add the cinnmon,fennel and onions and curry leaves.

3. Saute the onions for 2 minutes and add the ginger garlic paste.

4. Saute it until the raw smell goes away. Now add the minced meat.

5. Don't add water. Add the chilly and coriander powders and cook this in medium flame.

6. If needed,add little water. When the meat is completely cooked add the chopped cabbage and close the pan with a lid for 4 minutes.

7. Finally add the coriander leaves.This goes well with plain rice, dosas, chapathis etc.

Simple Idli Sambar

2010-06-14T10:56:00.002-04:00

This is a easy way of making idli sambar in just 20 minutes. No need to fry the onions etc. Simply add all the things to a vessel and pressure cook it and finally temper with mustard seeds.

Moong Dhal: 3/4cup

Toor Dhal: 1/4cup

Pearl Onions: 5

Tomato(Small): 2

Sambar Powder: 1tspn or substitute with (Red chilly Powder: 1/4tspn;Turmeric Powder: 1/4tspn)

Curry Leaves: few

Coriander Leaves: few

Cumin Seeds: 1/2tspn (Optional)

Grated Coconut: 1tspn (Optional)

1. Slice the pearl onions and the tomatoes.

2. Pressure cook the toor dhal,moong dhal,onions,tomato and keep it aside.

3. In a large pan, add oil and add the mustard seeds. Add the curry leaves and the pressure cooked items.

4. Add the sambar powder and allow it to boil for 3 minutes.

5. Chop the grated coconut and cumin seeds with a knife and add it for nice aroma. This is optional. You don't have to add this.

6. Finally add the chopped corainder leaves. Idly sambar is ready to serve.

Upma

2010-06-14T10:53:00.006-04:00

Rava: 1cup

Onion(Sliced): 1/2

Mustard Seeds: 1/4tspn

Urad Dhal: 1tspn

Channa Dhal: 1tspn

Curry Leaves: few

Green Chilly: 2

Ginger(Grated): 1tspn

Oil and Salt: as needed

1. In a wide open fry pan, add the rava and fry till the aroma comes out.Keep it aside in a bowl.

2. Add oil in a pan. Add the mustard seeds,urad dhal,channa dhal and the sliced onions.

3. Fry for a minute and add the grated ginger,green chillies and curry leaves. Add 2 1/2 cups of water and bring this to boil.

4. When the water comes to boil,add the rava and stir continously to avoid lumps. Close the pan with the lid for few minutes.

5. Wait till all the moisture is observed. Serve hot.

Paruppu Vadai

2010-03-23T17:53:00.009-04:00

Channa Dhal: 1 cup

Fennel Seeds(Crushed): 1/2tspn

Ginger(Grated): 2tspn

Curry Leaves: few

Coriander Leaves: few

Pearl Onions: 6

Green Chilly: 5(or according to your taste)

Salt: as needed

Oil: for deep frying

1. Soak Channa Dhal in sufficient water for about 3 to 4 hrs. Take about a tablespoon of soaked dhal and keep aside.

2. Grind the soaked dhal and salt without adding water. Grind it coarsely. Don't grind it very smoothly.

3. Cut the onions and green chillies. Take a bowl and mix everything together mentioned above with all other ingredients.

4. Heat oil in medium flame. Take a handful of batter and make medium size balls. Pat a little bit to make it flat and drop it in the oil. Fry in medium flame for about 3 to 5 minutes until both the sides are golden brown. Place it in a paper towel to remove extra oil and serve it hot with coconut chutney or simply ketchup.

Mysur Pak

2010-02-24T12:09:00.009-05:00

Gram flour : 1 cup
Sugar: 1 1/2 cups
Water: 3/4 cup
Ghee: 1 cup

1. Heat 2tbspn of ghee in a frying pan and add the gram flour. Roast till you get a nice aroma and the color starts to change. (Don't brown it. Just fry for some time till the original color starts to change it's color).
2. Combine sugar and water in another pan and bring this to boil. Boil this until you get a 1 string consistency. (To check the 1 string consistency, take water in a small boil and drop a single drop of the sugar-water mixture. It should form a string. It won't dissolve.This is the right way to check the string consistency).
3. Now add 5tbspn of ghee to this sugar-water mixture and add the roasted flour and stir well to avoid any lumps. Add the ghee in between and stir it continuously. Once the ghee starts to leave the pan,transfer it to a greased plate. You can grease the plate with ghee or cooking spray.

4. Cut it either square or rectangle when it's still hot with a small knife or a pizza cutter.

5. Cool it for 20 minutes . Store in a cool dry place.

Vegetable Briyani

2010-02-24T11:40:00.008-05:00

Basmati Rice: 1 cup
Cinnamon: 1 inch stick
Fennel Seeds: 1/4tspn
Vegetables: Green Beans, Carrot, Green Peas (Chopped): 1 cup
Garlic: 4
Ginger: 1 inch
Green Chilly: 7
Bay Leaves: 1
Cloves: 3
Cardamon: 1
Coconut Milk: 3/4cup
Onion: 1/2
Mint Leaves: 3tbspn(finely chopped)
Coriander Leaves: 1/2 cup(finely chopped)
Ghee: 4tbspn
Oil: 1tbspn

1. Soak the rice for 30 minutes. Drain the water and keep aside.Chop the vegetables. Cook them with little water for about 8 minutes. Keep the water from the cooked vegetables. Slice the onion finely.
2. Grind the ginger,garlic and green chillies to a fine paste by adding very little water.
3. Heat ghee in a pan. Add the cashews and fry them. Take the cashews from the pan and add 1tbspn of oil in the same pan.
4. Add the cinnamon stick,fennel seeds,bay leaves,cloves and cardamon .
5. Add the sliced onions and saute for about 2 minutes. Now add the ginger garlic paste and fry until the raw smell disappears.
6. Now add the mint and coriander leaves and fry for another 3 minutes.
7. In a rice cooker pot, add the soaked rice ,coconut milk. Take the vegetable water from the cooked vegetables and mix water to make 3/4 cup. Now add that to the cooker pot. Now add everything from the frying pan and mix well and set it to cook.
8. After the rice comes to boil,add the half cooked vegetables and salt and close the pot.
9. After it's completely cooked, add the cashews and mix well and serve hot.

Potato Masiyal

2010-01-10T21:47:00.004-05:00

Potato: 1 (I prefer white)
Onion(Sliced): 1tspn
Garlic(Minced): 1/2tspn
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn
Curry Leaves: 3
Green Chilly: 1
Coconut(Grated): 1/2tspn (Optional)

1. Boil the potato with little water and mash well and place it in a bowl.
2. Heat oil in a pan. Add the mustard seeds,urad dhal,curry leaves,green chilly,onion and garlic and saute it for a minute.
3. Add it to the mashed potatoes. Add grated coconut if needed.

Okra Sambar Vendaikai Sambar

2009-10-21T15:14:00.005-04:00

Okra: 10
Pearl Onions: 10
Tomato: 1
Curry Leaves: few
Coriander Leaves: few
Mustard Seeds: 1/2tspn
Cumin Seeds: 1/2tspn
Grated Coconut: 1tspn
Green Chilly: 3
Garlic: 1
Sambar Powder: 2tspn
Turmeric Powder: 1/4tspn
Tuvar Dhal: 1/2cup
Red Chilly: 1
Asafoetida: pinch

1. Chop the onions and the tomatoes. Grind the cumin seeds,grated coconut and green chillies to a paste.
2. Trim the end of the okras and keep it aside. Boil or pressure cook the tuvar dhal and asafoetida in sufficient water and keep it aside.
3. Heat oil in a pan. Add the mustard seeds,curry leaves,red chilly and the chopped onions. Saute for a minute and add the tomatoes.
4. Cover the pan in medium flame for 2 more minutes. After the tomatoes are well cooked,add the okras and add 2 cups of water.
5. Add the tumeric and the sambar powder and cover the pan with a lid until the okras are half cooked. Don't overcook the okras.
6. After 5 minutes,add the grounded paste and cover it for about 2 more minutes.
7. Now add the cooked tuvar dhal and mix well and leave the sambar for about 3 minutes in low flame.
8. Finally add the chopped cilantro and serve hot with rice.

Green Juice

2009-10-21T15:12:00.003-04:00

Green Apple: 2
Green spinach: 1bunch
Green Celery: few

1. Blend everything together using a blender or a juicer.

Vegetable Cutlet

2009-10-09T12:55:00.003-04:00

Onion(Medium): 1
Ginger: 1inch
Green Chilly: 5(or according to your taste)
Curry Leaves: few
Coriander Leaves: few
Garam Masala Powder: 1tspn(or Samosa Chaat Powder: 1tspn)
Vegetables: Green Beans(chopped),Carrot(Chopped),Green Peas[Combined]: 1cup
Potato: 4(Small)
All Purpose Flour: 1tspn
Bread Crumbs: 1/2cup(You can use ready to use bread crumbs.Or take 2 slices of bread and heat it in the microwave for 2 to 3 minutes and powder it finely)

1. Boil the potatoes. Remove the skin and mash it and place it in a large bowl.
2. Chop the vegetables and the onions. Mince the green chillies and the ginger finely. Make a paste with little water and all purpose flour and place it in a bowl. In another bowl,add the bread crumbs and keep it aside.

3. Heat little oil in a pan. Add the onions and the minced ginger-green chillies and saute for a minute.
4. Now add the chopped vegetables,curry leaves,corianderleaves,garam masala powder and the green peas and let it cook for 3 minutes.

5. Now turn off the heat and add this to the mashed potatoes and mix well. Add salt to this mixture.

6. Now made equal size balls and flatten it a little.(You can make any shape you want)
7. Now dip it in the all purpose flour batter and drop these cutlets in the bread crumb mix and coat it evenly on all sides.
8. Heat oil in a pan. Add these coated cutlets one by one and deep fry it.
Serve it with ketchup or any kind of sauce.

Kathirikai Kara Poriyal

2009-10-08T19:24:00.006-04:00

Kathirikai(Indian): 3 Japanese Eggplant: 1
Red Chilly: 5(Or according to your taste.If you want it more smoky hot,u can add 2 more red chillies) Corinader Seeds: 1tbpsn
Garlic: 3
Onion: 1/2
Grated Coonut: 1tspn(Optional)
Curry Leaves: few
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn

1. Grind the red chillies and the coriander seeds to fine powder.Slice the onions and the garlic finely. Cut the kathirikai into cubes.
2. Add oil in a pan. Add the mustard seeds,urad dhal,sliced onions,garlic and curry leaves.
3. Saute for a minute and add the cubes kathirikai. Add the grounded powder and add very little water and cook it till the kathirikai is tender.Don't overcook the kathirikai,otherwise it will cook like a gravy and it will taste different.
4. Garnish with grated coconut.

Vegetable Kurma

2009-10-08T19:18:00.003-04:00

Onion: 1
Tomato: 1
Grated Coconut: 1cup
Cinnamon: 1inch
Fennel Seeds: 1tspn
Garlic: 5
Ginger: 1inch
Green Chilly: 5(or according to your taste)
Curry Leaves: few
Coriander Leaves: few
Red Chilly Powder: 1/2tspn
Turmeric Powder: 1/4tspn
Coriander Powder: 1tbspn
Vegetable Curry Powder: 1tspn
Garam Masala Powder: pinch
Vegetables: Green Peas,Green Beans,Cauliflower,Carrot(combined): 3cups.You can add any kind of vegetable to this .

1. Grind the grated coconut with the green chillies and little water and keep it aside.
2. Grind the ginger and garlic to a paste.
3. Slice all the vegetables,onion and tomato.
4. Heat oil in a pan. Add the cinnamon and the fennel seeds.
5. Add the sliced onions. Saute for a 2 minutes and add the ginger garlic paste.
6. Saute for a minute and add the tomatoes. Add all the masala powders and cover the pan with a lid for 3 more minutes.If needed,add little water.
7. Now add the sliced vegetables and add the coconut and chilly paste to this and add 1 cup of water. Cover and cook until the vegetables are tender. Don't overcook the vegetables.
8. Finally garnish with coriander leaves.

Egg Dosa

2009-10-08T19:15:00.002-04:00

Dosa Batter: 2cups
Egg(Medium): 1
Salt and Pepper(Powder): pinch
Oil: as needed

1. Heat the dosa tava and add the dosa batter.
2. Spread it in circular direction.Make it thick than the regular dosa.
3. Add the egg in the center of the dosa and add salt and pepper only in the egg.
4. Add oil along the edges and cover it with a lid and wait for 1 to 2 minutes.
5. Take it carefully from the tava and serve it hot.

Kathirikai Murungaikai Poriyal

2009-09-24T19:22:00.004-04:00

Kathirikai(Indian): 3 or Japanese Eggplant: 1
Murungaikai(Frozen): 10pieces
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn
Red Chilly Powder: 1/2tspn
Coriander Powder: 1/2tspn
Sambar Powder: 1/2tspn
Curry Leaves: 5
Garlic: 3
Shallots: 1
Red Chilly: 1

1. Cut the kathirikai into pieces(according to your taste). Chop the shallots and the garlic finely.
2. Boil water in a small pan and cook the drumsticks with little salt.
3. Heat oil in a pan. Add the mustard seeds,urad dhal,curry leaves and the red chilly.
4. Add the chopped shallots and the garlic and saute for a minute.
5. Add the kathirikai pieces and very little water.Add the red chilly powder,coriander powder and sambar powder and close it with a lid and cook for 3 to 4 minutes.
6. Add the cooked drumsticks and salt and cook this for 3 more minutes or until the water evaporates completely.. Mix well and serve hot with rice.

Carrot Poriyal

2009-09-24T19:10:00.007-04:00

Carrot: 2 or grated carrot: 1cup
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn
Green Chillies: 2
Curry Leaves: 3
Salt: as needed

1. Grate the carrot using a grater and place it in a bowl. Slit the green chillies into two.
2. Heat oil in a pan. Add mustard seeds,urad dhal,green chillies and curry leaves.
3. Add this to the grated carrot.Add salt and mix well.(You don't have to cook the carrot,since it's grated and it will be crunchy)

Potato Pepper Poriyal

2009-09-24T19:04:00.004-04:00

Potato(Medium): 2
Pepper: 2tspn
Salt: as needed
Curry Leaves: 3
Oil: 2tbspn
Turmeric Powder: pinch

1. Cut the potatoes into cubes.
2. Heat oil in a fry pan in medium-high flame. Add the potato pieces carefully and leave it for 3 minutes.
3. Now bring the heat to medium-low flame and spray the pepper,salt,curry leaves and turmeric powder and mix well.
4. Don't add water. Cook this in low flame until the potaoes are soft.(The potaoes should be crispy on the outside and tender on the inside).

Tofu Lima Beans Poriyal

2009-08-09T07:01:00.006-04:00

Firm Tofu: 1 bar(I used Organic)
Lima Beans: 1/2 cup(Frozen)
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn
Red Chilly: 2
Curry Leaves: few
Sambar Powder: 1/2tspn

1. Cut the tofu pieces into cubes.
2. Heat oil in a pan. Add the mustard seeds,urad dhal and the red chilly.
3. Add the tofu cubes and the curry leaves and fry this in medium high heat for about 3 to 5 minutes without adding water.
4. Add the sambar powder and the lima beans and reduce the heat to medium low and cook for 2 more minutes.

Ginger Chicken

2009-08-09T06:59:00.004-04:00

Chicken Pieces: 5
Onions: 1
Corainder Leaves: few

To Grind:
Pepper: 1tspn
Red Chilly: 4
Ginger: 4inch
Fennel Seeds: 1/4tspn
Cinnamon: 1inch

1. Wash the chicken pieces and keep it aside. Slice the onions.
2. Grind the listed ingredients and add this to the chicken pieces and marinate this for 2 hours.
3. Heat oil in a pan. Add the sliced onions and fry for 2 minutes.
4. Now add the marianted chicken and fry it high flame for about 4 minutes. Add very little water and cook the chicken in medium low heat.
5. After the chicken pieces are completely cooked,garnish with freshly cut ginger and coriander leaves.

Fish Kulambu

2009-08-09T06:19:00.014-04:00

Fish Steak: 6 to 7 pieces( I used Tilapia fish)
Shallots: 1
Tomato: 1
Curry Leaves: 4
Corinader Leaves: few
Fenugreek Seeds: 1/4tspn
Cumin Seeds: 1/4tspn
Mustard Seeds: 1/4tspn
Tamarind Paste: 2tspn
Green Chillies: 2
Sesame Oil: 2tbspn

Fry and Grind:
Grated Coconut: 1/2cup
Fenugreek Seeds: 1/4tspn
Coriander Seeds: 3tbspn
Pepper: 1tspn
Red Chilly: 10
Shallots: 3

1. Wash the fish pieces and keep it aside. Slice the tomato and the shallots.
2. Fry the grind the ingredients given above.(First dry grind it and add little water to make a smooth paste.)
3. Mix the tamarind paste with 1 cup of water and slit the green chillies and add it to the tamarind juice.
4. Now add the grounded paste to this tamarind juice.
5. Take a wide open pan and add the oil. Add the mustard seeds,cumin seeds,fenugreek and the shallots.
6. Saute for a minute and add the curry leaves and the sliced tomato.
7. Now add the tamarind juice paste and add 1 cup of water and bring this to boil.
8. Add the fish pieces carefully and reduce the flame to medium. When the fish pieces are completely cooked,add the corainder leaves.
9. In a seperate pan, add the sesame oil in medium hot flame. After a minute, carefully add this hot sesame oil to the fish kulambu.(Be careful because the oil will be too hot)

Spicy Fish Fry

2009-07-16T16:19:00.012-04:00

Fish: 6pieces(You can use any kind of fish)
Red Chilly Powder: 1tbspn
Pepper(Grounded): 1/2tspn
Curry Masala Powder: 1tspn
Fennel Powder: 1/4tspn
Fish Masala Powder: 1/2tspn
Ginger Garlic Paste: 1tspn(Ginger 1inch;Garlic 4;Green Chillies 3.Grind these with veru little water to make a paste)
Salt: as needed

1. Wash the fish pieces and drain the water completely.
2. In a bowl add all the powders and mix well. In a large plate,place all the fish pieces and add the ginger garlic paste and rub it evenly on all the fish pieces.
3. Now sprinkle the mixed masala powders to each of the fish pieces and marinate this for 2 hours.
4. Heat oil in a pan. Add the fish pieces one by one gently and fry both sides until golden brown.

Cauliflower Peas Curry

2009-06-16T17:22:00.003-04:00

Cauliflower florets: 1/2cup
Grean Peas(Frozen): 1/4cup
Onion: 1/2
Tomato: 1/2
Garlic: 5
Ginger: 1inch
Green Chillies: 3
Curry Leaves: few
Coriander Leaves: few
Red Chilly Powder: 1/2tspn
Coriander Powder: 1tspn
Turmeric Powder: 1/4tspn
Curry Masala Powder: 1tspn
Garam Masala Powder: pinch

1. Chop the onions and the tomatoes finely.
2. Grind the ginger garlic and the green chillies to a smooth paste.
3. Heat oil in a pan. Add the onions,curry leaves and the ginger garlic paste.
4. Saute for a minute and add the tomatoes.
5. Add all the masala powders and the cauliflower florets and cook for about 3 minutes.
6. Add the frozen peas and add very little water and cook this in medium-low flame for about 4 minutes.
7. After the cauliflower is cooked,turn off the heat and garnish with coriander leaves.

Blueberry Celery Juice

2009-06-16T17:18:00.002-04:00

Blueberry(frozen): 1cup
Celery: 2
Ginger: 1inch

Blend it together in a blender or a juicer.
You can add an apple if you want it sweet.

Masala Parupu Urundai

2009-06-15T23:03:00.002-04:00

Channa Dhal: 1/2cup
Toor Dhal: 1/4cup
Urad Dhal: 1/4cup
Fennel Seeds(Crushed): 1tspn
Curry Leaves: few
Coriander Leaves: few
Green Chillies: 2
Shallots: 1
Red Chilly Powder: pinch(Optional)
Ginger(Grated): 1tspn

1. Wash and soak the dhals together for 2 hours. Grind it together with salt and green chillies.
2. Chop the shallots and the fresh ginger very finely.
3. Mix all the ingredients with the grounded dhal mixture and make small balls and place it in a plate.
4. Heat oil in a deep fry pan. Add the balls one by one carefully in hot oil and fry it evenly for 2 to 3 minutes in medium flame.
5. Serve hot with chutney,sambar or hot sauce.

Channa CoconutMilk Curry

2009-06-15T23:02:00.003-04:00

Chick Peas(Channa): 1can
Coconut Milk: 1/2cup
Onion: 1
Tomato: 1
Ginger Garlic Paste: 1/2tspn
Red Chilly Powder: 1/4tspn
Tumeric Powder: 1/4tspn
Garam Masala Powder: 1/4tspn
Curry Powder: 1/2tspn
Fennel Seeds: 1/2tspn
Curry Leaves: few
Coriander Leaves: few

1. Wash the chick peas thoroughly in cold water.
2. Chop the onions and the tomatoes finely.
3. Heat oil in a pan. Add fennel seeds.
4. Add the onions. Saute for a minute. Then add the ginger garlic paste.
5. Add the tomatoes and the curry leaves. Cover the pan with a lid for 2 minutes in low flame.
6. Add the coconut milk diluted with 1/4cup of water and add it to the mixture.
7. Add the chick peas and the masala powders and cook this for about 10 minutes in medium low flame.(Don't add extra water)
8. Finally add the chopped coriander leaves and turn off the heat.

Apple Blueberry Juice

2009-06-15T22:56:00.003-04:00

Apple: 3
Blueberry(Frozen): 1/2cup

Blend this together using a blender or a juicer.You can add whipped cream or icecream and enjoy it.

Coriander Coconut Chutney

2009-06-05T22:33:00.003-04:00

Coriander Leaves: 1bunch
Coconut(Grated): 1/2cup
Mustard Seeds: 1/2tspn
Urad Dhal: 1/4tspn
Red Chilly: 3 or according to your taste
Tamarind: little

1. Wash and chop the coriander leaves.
2. Heat oil in a pan. Add the mustard seeds,red chillies and the urad dhal.
3. Add the coriander leaves carefully and saute for about 3 to 4 minutes.
5. Finally add the coconut and turn off the heat and cool it down.
6. Blend this along with little tamarind paste and salt.

Bottle gourd Kootu

2009-06-02T17:25:00.004-04:00

Bottle gourd: 1
Coconut(Grated): 1/4cup
Cumin Seeds: 1/4tspn
Curry Leaves: few
Coriander Leaves: few
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn
Red Chilly: 2
Turmeric Powder: 1/4tspn

1. Wash and remove the outer skin and the seeds inside the bottle gourd.
2. Chop the bottle gourd into 1inch cubes.
3. Grind the grated coconut and cumin seeds into a smooth paste.
4. Boil water in a pan. Put the chopped bottle gourd pieces and allow it to cook for 5 to 8 minutes. Don't over cook the vegetable.
5. Heat oil in a pan. Add the mustard seeds,urad dhall,red chilly and the curry leaves. Add the grounded mixture and the turmeric powder and allow it to cook for 3 minutes.
6. Now add the cooked bottle gourd pieces into the mixture and keep the heat in low flame for about 5 minutes.
7. Finally turn off the heat and garnish with coriander leaves.

Chicken Kulambu(Stew)-2

2009-05-07T22:34:00.005-04:00

Chicken: 1lb
Onion(medium): 1/2
Tomato: 1/2
Garam Masala Powder: 1/4tspn
Red Chilly Powder: 1/2tspn
Turmeric Powder: 1/4tspn
Curd: 1/4cup
Coconut(grated): 2tbspn
Ginger: 2inch
Garlic: 4
Green Chilly: 4
Pepper: 4
Cloves: 3
Cumin Seeds: 1/4tspn
Cinnamon: 1inch
Coriander Seeds: 1/2tspn
Coriander leaves: few

1. Clean the chicken pieces. Chop the onions finely. Remove the skin of the toamto and blend it. Grind 2 piece of garlic and 1 inch of ginger and green chillies to a smooth paste.
2. Beat the curd for 1 minute and combine garam masala powder,turmeric powder,1/4tspn of red chilly powder,salt and the ginger garlic paste. Add this to the chicken pieces and marinate it for 30 minutes.
3. Fry pepper,cloves,cumin seeds,cinnamon,coriander seeds and grated coconut. Heat oil in a pan. Add the sliced onions and the remaining garlic and fry until the onions turns transparent. Grind the fried onions,garlic,remaining 1 inch of ginger and the spices to a very smooth paste by adding very little water.
4. Heat oil in a pan. Remove the chicken pieces from the marinated juice and add it to the pan. Keep the heat on high heat until the chicken pieces turns golden brown. Now remove the chicken pieces.
5. In the same pan,add little oil and add the grounded masala paste. Saute for 3 minutes and add the tomato juice and the marinated juice. Add the chicken pieces and add 1 cup of water.6. Add salt and cook for about 8 to 10 minutes or until the chicken pieces are completely cooked.
7. Garnish with coriander leaves.

Potato Peas Kurma MY 100th POST !!!

2009-05-07T22:29:00.006-04:00

Potato: 1
Green Peas(frozen): 1/4cup
Onion(medium): 1
Tomato: 1
Fennel Seeds: 1/4tspn
Cinnamon: 1 inch

To Grind:

Coconut(grated): 5tbspn
Coriander Seeds: 3tbspn
Turmeric Powder: 1/4tspn
Red Chilly Powder: 1/2tspn
Curry Masala Powder: 1/2tspn
Cumin Seeds: 1/4tspn
Garlic: 3
Ginger: 1inch

1. Chop the onions and the tomato finely. Cut the potatoes into cubes. Put the frozen in water for 30 minutes.
2. Grind all the ingredients mentioned above to a smooth paste.
3. Heat oil in a pan. Add the cinnamon and the fennel seeds.
4. Add the sliced onions and fry for 2 minutes. Add the grounded paste and fry for 4 minutes.
5. Add the sliced tomato and add 1/2cup of water.
6. After it comes to boil,add the potato cubes and the green peas and close the pan with a lid.
7. After the potatoes are completely cooked,trun off the heat and garnish with corainder leaves.

Snake Gourd(Pudalangai) Poriyal

2009-04-28T17:13:00.003-04:00

Snake Gourd(Pudalangai): 1
Shallots(Small): 2
Grated Coconut: 1tspn
Mustard Seeds: 1/2tspn
Urad Dhal: 1/2tspn
Red Chilly: 1
Curry Leaves: few
Salt and Oil: as needed

1. Wash and remove the seeds inside the snake gourd. Slice it like rings. Chop the shallots.
2. Heat oil in a pan. Add the mustard seeds. After it splatters,add the urad dhal,red chilly and the curry leaves.
3. Add the sliced pudalangai rings and saute for a while. Add salt and very little water and cook for a while.
4. After the pudalangai is completely cooked, turn off the heat and add the grated coconut.

Mango Icecream

2009-04-12T20:54:00.009-04:00

Mango Pulp Tin : 1
Condensed Milk Can(140z): 1
Whipped Topping Can(8oz): 1
Raw Mango: 1(Optional)

Mix everything together slowly and freeze this for about 2 hours. Then take it outside and add the chopped mangoes and mix everything well.Freeze for about 8 to 10 hours before serving. Serve with any kind of chopped nuts.

Lamb Vindaloo

2009-04-07T13:39:00.006-04:00

Lamb(boneless): 1lb
Tomato: 1/2
Garlic: 5
Ginger: 1inch
Baby Potato: 3
Coriander Powder: 1tspn
Turmeric Powder: 1/4tspn

To make Vindaloo Paste:

Onion(Medium): 1/2
Slice the onion very thinly. Heat oil in a pan. Add the sliced onions and saute until it becomes golden brown. The dark color of the vindaloo comes from the fried onions. So take time to brown it evenly. Cool this and grind to a smooth paste by adding little water.

To Grind(Spice Mix):

Cumin: 1tspn
Peppercorns: 1/2tspn
Cinnamon: 1 inch
Mustard Seeds: 1/2tspn
Fenugreek: 1/2tspn
Red Chilly: 4 or according to your taste
Grind the above to a fine powder.

Mix the onion paste and the spice mix with 1tspn of vinegar and salt. This is the Vindaloo Paste.

1. Grind the garlic and ginger to a smooth paste.
2. Heat oil in a pan. Add the ginger garlic paste and saute until the raw smell goes away.
3. Add the Coriander and the turmeric powder. Add the lamb pieces one by one and fry for 3 to 4 minutes.
4. Add the vindaloo paste and fry for 3 minutes. Add little water and potato and simmer this for about 20 minutes or until the meat is completely cooked.
5. Garnish with coriander leaves.

Avial

2009-04-05T19:38:00.004-04:00

Vegetables:

Drumstick: 8 pieces(1 inch long)
Carrot: 2
Green Beans: 20
Lima Beans: 1/4cup
White Pumpkin: small portion
Potato: 1
Avaraikai: 15

Coconut(Grated): 1/4cup
Green Chillies: 5
Cumin Seeds: 1tspn
Coconut Oil: 1tbspn
Curry Leaves: few

1. Remove the skin and the inner seeds in the white pumpkin and cut it lengthwise. Remove the skin of the potato and cut it lengthwise. Slice the remaining vegetables lengthwise.
2. Grind the coconut,green chillies and cumin seeds with little water to make a smooth paste.
3. Add all the vegetables to a pot and add enough water to cover the vegetables and cook it. Don't over cook the vegetables.
4. Heat oil in a pan. Add the curry leaves and the grounded coconut mixture and saute for a minute.
5. Add the cooked vegetables and salt and simmer this for 10 minutes. Serve hot with rice,chapathi or any other bread.

Bass Fish Fry

2009-03-31T10:44:00.005-04:00

Bass Fish Steak: 4
Red Chilly Powder: 1tbspn
Pepper(Grounded): 1/4tspn
Salt: as needed
Oil: for deep frying

1. Clean the fish with little salt and remove the water completely with paper towel.
2. Rub the fish with red chilly powder and the pepper powder and leave it for about
1 hour.
3. Heat oil in a deep fry pan. Carefully add the fish to the hot oil and deep fry it.

Vegetable Coconut Milk Kurma

2009-03-31T10:32:00.010-04:00

Onion: 1
Tomato: 1
Ginger: i inch
Garlic: 3
Green Chilly: 3
Coconut Milk: 1/4cup
Fennel Seeds: 1/4tspn
Mustard Seeds: 1/4tspn
Curry Leaves: few
Coriander Leaves: few
Red Chilly Powder: 1/4tspn
Turmeric Powder: pinch
Coriander Powder: 1/2tspn
Curry Masala: 1/2tspn
Green Peas: 1/4cup
Green Beans(Chopped): 1/4cup
Carrot(Chopped): 1/4cup
Red Baby Potatoes: 3
Cabbage(Shredded): 1tbspn

1. Grind the ginger,garlic and green chillies to a smooth paste.
2. Slice the onions and the tomatoes finely. Cut the vegetables to your desired shape.
3. Heat oil in a pan. Add the mustard seeds.
4. Add the fennel seeds,sliced onions and ginger garlic paste. Saute for few minutes.
5. Add the tomatoes and curry leaves and fry for 4 minutes.
6. Add the vegetables. Add the red chilly powder,turmeric,coriander and curry masala powder and mix well. Let this cook for about 5 to 7 minutes in medium flame.
7. Add the coconut milk and 1/2cup of water. Close the pan with a lid until the vegetables are cooked well.
8. Garnish with coriander leaves.

Rava Dosa

2009-03-30T12:33:00.011-04:00

Rava: 1cup
Rice Flour: 1cup
All Purpose Flour: 1/4cup
Green Chillies: 3
Ginger(Grated): 1tspn
Curry Leaves: few
Coriander Leaves: few
Salt: as needed
Cumin Seeds: 1/2tspn

1. Chop the green chillies and the ginger finely.
2. In a large bowl,mix everything together and make a watery batter. The batter should be like water.
3. Heat the tava. Take a handful of batter and sprinkle it in the tava. Don't use laddle. Use your hand and sprinkle it.
4. It will take long to cook than regular dosa. Flip it and cook the other side. (You don't need to ferment the batter to make rava dosa)

For Onion Rava Dosa: You can add chopped onion to the bottom of the tava first and then sprinkle the batter to make onion rava dosa.

You can enjoy with any kind of chutney,sambar,kuruma etc ...

Mango Milk Shake

2009-03-27T10:35:00.004-04:00

Sweet Ripe Mango Pulp: 1/2cup
Milk: 1cup
Sugar: as needed
Walnuts: 3
Honey: little

1. Add the walnuts in honey and leave it for 30 minutes.
2. Remove the skin and the seed inside the sweet mango and cut it into small pieces. (You can substitute with mango pulp-tin available in supermarkets also)
3. Blend the mango,milk,sugar very smoothly and garnish with honey walnuts.

Dates Milk Shake

2009-03-27T10:33:00.003-04:00

Dates(Chopped): 1/2cup
Milk: 1cup
Water: 1/2cup
Cardamon Powder: pinch
Cashews: 1
Walnuts or any kind of nuts: 3

1. Boil milk in a pan. Add the chopped dates and keep the heat in low flame and simmer this for 5 minutes.
2. Cool this and blend along with water and cashews.
3. Garnish with chopped nuts of your taste.

Gulab Jamoon

2009-03-27T10:16:00.004-04:00

Milk Powder: 2cup
All Purpose Flour: 1/2cup
Butter(Unsalted): 6tbspn
Whole Milk: 1/2cup
Baking Soda: pinch

For Syrup:
Sugar: 1 1/4cups
Water: 1cup
Cardamon: few

1. Mix milk powder,all purpose flour and the baking soda in a bowl. Add the unsalted butter and mix it. Add the milk little by little and make a soft dough.(The milk and the butter should be in room temperature).Leave this for about 30 minutes.
2. Place a pan in heat. Pour water,cardamon and sugar and heat it for about 10 minutes until the sugar dissolves completely.Do not over heat.This will carmalize the sugar.Keep this aside.
3. Take the soft dough and make small round balls.Heat oil in a deep fry pan. Add the balls slowly and fry it.(The oil should be in medium heat ONLY.)
4. Drain the excess oil with a paper towel and leave it for 5 minutes.
5. Now add the balls to the WARM syrup and leave it for 30 minutes.
6. You can serve it warm or cold.

Bitterguord Poriyal

2009-03-20T18:44:00.007-04:00

Bitterguord-Pagarkai(medium): 3
Onion: 1
Tomato: 1
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn
Red Chilly: 1
Sambar Powder: 1tpsn
Curry Leaves: few

1. Remove the seeds inside the bitterguord chop it very little.
2. Chop the onions and the tomato very finely.
3. Heat oil in a pan. Add the mustard seeds and the urad dhal.
4. Add the finely chopped onions,red chilly,curry leaves and the tomatoes. Fry for 3 minutes.
5. Add the chopped bitterguords. Without adding water,saute it for 5 to 8 minutes in low-to-medium flame.
6. Add the sambar powder and fry until the bitterguord becomes crispy.

Saag Poriyal

2009-03-20T18:41:00.003-04:00

Saag: 1 bunch
Shallots: 1
Garlic: 2
Red Chilly: 1
Moong Dhal: 2tbpsn
Turmeric Powder: pinch
Grated Coconut: 1tbspn
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn

1. Remove the stem and the flower part from the saag leaves. Wash and chop the saag leaves.
2. Chop the Shallots and the garlic finely.
3. Boil the moong dhal with turmeric powder for 5 minutes and drain the water and keep it aside.
4. Heat little oil in a pan. Add the mustard seeds and the urad dhal.
5. Add the shallots and the garlic and saute for a minute.
6. Add the saag leaves and immedietely cover the pad with a lid in low flame. No need to add water,if cooked in low flame.
7. After 3 to 4 minutes,turn off the heat and add grated coconut and the cooked moong dhal.

Adai

2009-03-20T00:58:00.006-04:00

Rice: 1cup
Toor Dhal: 1/2cup
Channa Dhal: 1/2cup
Urad Dhal: 1/4cup
Red Chilly: 10
Grated Coconut: 1/4cup
Green Chilly: 3
Curry Leaves: few
Ginger: 1inch
Cumin Seeds: 1/4tspn
Salt: as needed

1. Soak rice,toor dhal,channa dhal and urad dhal for 3 to 4 hours.
2. Grind along with red chillies,salt,ginger,cumin seeds and grated coconut and make a smooth batter.
3. Chop the green chillies and curry leaves finely and add it to the batter.
4. Heat the dosa tava. Add a spoonful of batter in the middle.Spread the batter in a circular motion and add oil along the edges.

5. Turn to the other side and cook well.You can make thin adai or thick adai according to your taste.

Lamb Fry

2009-03-20T00:53:00.003-04:00

Lamb(boneless): 1/2lb
Onion(medium): 1
Tomato(Small): 1
Ginger: 1inch
Garlic: 3
Green Chilly: 5
Curry Leaves: few
Coriander Leaves: few
Red Chilly Powder: 1tspn or according to your taste
Turmeric Powder: pinch
Curry Powder: 1tspn
Cinnamon: 1inch
Fennel Powder: 1/4tspn

1. Clean and cut the meat into cubes. Grind the ginger,garlic and green chillies.
2. Marinate the lamb cubes along with ginger garlic paste,red chilly powder and curry powder for 1hour.
3. Chop the onions and tomatoes finely. Heat oil in a pan.Add the cinnamon and the fennel powder.
4. Add the chopped onions. Fry for 4 minutes on medium flame. Add the tomatoes,curry leaves and the marinated meat.
5. Fry on medium flame for 5 to 8 minutes without adding water.
6. After 8 minutes,it will become thick gravy. Now add little water and cook the meat completely.
7. After the meat is completely cooked,turn off the heat and add coriander leaves.

Sweet Potato Chip

2009-03-13T11:38:00.004-04:00

Sweet Potato: 2 (I used the light pink and the dark one)
Oil: for deep frying

1. Slice the sweet potato using slicer or by knife into thin round pieces.
2. Heat oil in a deep fry pan. Take a handful of potato and carefully put it in the oil.
3. Deep fry it and drain the extra oil with the paper towel.You don't have to add pepper or salt to taste. You can have it plain. It will taste good.

Spicy Potato Fries

2009-03-13T11:31:00.006-04:00

Potato: 2
Pepper(Grounded): 1/2tspn
Red Chilly Powder: 1/2tspn
Turmeric Powder: pinch
Garam Masala Powder: pinch
Dry Ginger Powder: 1/4tspn
Salt: as needed
Oil: for deep frying

1. Remove the outer skin of the potato and slice it lengthwise like potato fries shape or you can use fries slicer.
2. Add salt to the potatoes and leave it for 15 minutes. After that,drain the water that is collected from the bottom of the vessel. Dry the potatoes using paper towel.
3. Now add the red chilly powder,tumeric powder,dry ginger power,garam masala powder and the pepper powder and mix well until all the masala powders are coated well to each of the potato pieces.
4. Heat oil in a deep fry pan. Add the coated potato fries to the hot oil and deep fry it.
You can add pepper powder and salt,if you want more spicy.

Vaazhaikai(Green Plantain) Poriyal

2009-03-13T11:28:00.003-04:00

Vaazhaikai(Green Plantain): 1
Onion: 1/2
Curry Leaves: few
Coriander Leaves: few
Mustard Seeds: 1/4tspn
Green Chilly: 2
Urad Dhal: 1/4tspn
Turmeric Powder: pinch
Red Chilly Powder: 1/4tspn
Fennel Powder: 1/4tspn
Curry Powder: 1/4tspn

1. Cut the plantain into two. Cook the plantain in a vessel with enough water. Cool the plantain and remove the outer skin. Cut the plantain into small pieces or mash it well.
2. Heat oil in a pan. Add mustard and urad dhal. Add the onions,green chillies and saute for 3 to 4 minutes.
3. Add the cooked plantain and curry leaves.
4. Add the red chilly powder,turmeric powder and the curry powder.
5. Mix well in medium flame. Don't add water. Now add the fennel powder and keep in low flame for about 4 minutes.
6. Finally add the the coriander leaves and turn off the heat.
You can also add 1tbpsn of coconut also.

Chow Chow Kootu

2009-03-13T11:18:00.018-04:00

Chow Chow: 2
Channa Dhal: 1/2cup
Asafotida: 1/4tspn
Onion: 1
Tomato: 1/2
Red Chilly Powder: 1/2tspn
Turmeric Powder: 1/4tspn
Curry Leaves: few
Coriander Leaves: few
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn

To Grind:

Grated Coconut: 1/4cup

Cumin Seeds: 1tspn

Green Chilly: 3

1. Cook the dhal with asafotida and turmeric powder and keep it aside.

2. Chop the onions and tomatoes finely. Grind the coconut,cumin seeds and green chillies with little water to make a smooth paste.

3. Remove the skin and the pit inside the chow chow and cut into pieces. Cook the chow chow in a pan with enough water to cover the vegetable. Do not overcook.

4. Heat oil in a pan. Add the mustard seeds and the urad dhal. Then add the chopped onions,tomatoes and curry leaves and fry for 2 to 4 minutes.

5. Then add the grounded mixture,salt and the cooked chow chow.

6. Add the cooked dhal and mix well. Simmer this for about 10 minutes and garnish with coriander leaves.

Spinach Poriyal

2009-03-13T11:16:00.003-04:00

Spinach: 1 bunch
Shallots: 2
Garlic: 2
Red Chilly: 2
Grated Coconut: 1tbspn
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn

1. Wash and chop the spinach along with little stem.
2. Chop the shallots and the garlic finely.
3. Heat oil in a pan. Add the mustard seeds and the urad dhal.
4. Add red chilly and the chopped spinach.Don't add water. Cover the pan with a lid in low flame and let it cook for about 4 minutes.
5. Finally add the grated coconut.

Chicken Kulambu

2009-03-11T15:19:00.010-04:00

Chicken with bones: 1lb
Shallots: 5
Tomato: 1
Ginger: 1 inch
Garlic: 5
Green Chillies: 5
Red Chilly Powder: 1tspn
Chicken Curry Powder: 1tspn
Coriander Powder: 1tbspn
Turmeric Powder: pinch
Curry Leaves: few
Coriander Leaves: few
Cinnamon Stick: 1inch
Fennel Seeds: 1/4tspn

To Grind:

Grated Coconut: 1/4cup
Pepper: 1tspn
Cumin Seeds: 1/4tspn
Red Chilly: 1
Split Channa Dhal(PottuKadalai): 1/4tspn

1. Fry grated coconut,pepper,cumin seeds,red chilly and pottukadalai seperately and grind it to a smooth paste.
2. Chop the shallots and tomatoes finely. Grind ginger,garlic and green chillies to a smooth paste.
3. Clean and cut the chicken with bones into medium pieces. Add red chilly powder and tumeric powder to this and marinate for 1/2 hour.
4. Heat oil in a pan. Add the cinnamon stick and the fennel seeds.
5. Add the chopped shallots and fry for 2 minutes. Now add the tomatoes and saute for 2 more minutes.
6. Now add the ginger garlic paste and fry until the raw smell completely goes away.
7. Add the marinated chicken and fry in medium flame without adding water for 3 to 4 minutes or until the chicken pieces becomes thick and golden brown.
8. Now add the chicken curry powder,coriander powder and enough water and allow it to boil for 5 minutes by closing the pan with a lid.
9. Add the grounded mixture and reduce the flame and simmer it for another 10 minutes.
10. Finally add the curry leaves and coriander leaves and turn off the heat.

MurungaiKai(Drumstick) Sambar

2009-03-07T19:29:00.006-05:00

DrumStick(Murungaikai-frozen): 10

Tuvar Dhal: 1/2cup

Asafoetida: 1/4tspn

Small Onions: 5

Tomato: 1

Tamarind: 1/4tspn

Red Chilly Powder: 1/2tspn

Turmeric Powder: 1/4tspn

Sambar Powder: 1tspn

Mustard Seeds: 1/2tspn

Red Chilly: 2

Curry Leaves: few

Coriander Leaves: few

Oil/Ghee: 1tbpsn

To Grind:

Cumin Seeds: 1tspn

Grated Coconut: 1tspn

Pepper: 1/4tspn

Fenugreek Seeds: 1/4tspn

1. Boil the tuvar dhal and asofoetida with sufficient water and keep it aside.

2. Chop the onions and the tomato finely.

3. Fry the cumin seeds,grated coconut,pepper and fenugreek in a pan and grind it.

4. Heat oil/ghee in a pan.Add the mustard seeds and the red chillies.

5. Add the onions and fry for 2 minutes.Add the tomato and the curry leaves.

6. Add the tamarind and fry this for about 3 minutes.

7. Now add the red chilly powder,turmeric powder,sambar powder and add 3 to 4 cups of water.

8. After this comes to boil,add the drumstick and the grounded powder.

9. After the drumsticks are cooked well,add the cooked tuvar dhal and mix well.

10. Boil for 5 more minutes and turn off the heat and garnish with coriander leaves.

Bajji

2009-03-07T19:26:00.002-05:00

Gram Flour: 1cup
Rice Flour: 1/4cup
Asafoetida: pinch
Cumin Powder: 1/4tspn
Red Food Color: pinch
Potato: 1
Green Plantain: 1
Onion: 1

1. Cut the vegetables to your desired shape.
2. Mix gram flour,rice flour,asafotida,cumin powder,red food color and salt in a bowl and make a thick batter(dosa batter consistency).
3. Heat oil in a kadai. Dip the sliced vegetables into the flour mixture and deep fry it.
4. Drain the extra oil with a paper towel and serve it hot.

You can use cauli flower,brinjal,okra,bread pieces also.

Keerai Masiyal

2009-03-07T19:23:00.004-05:00

Spinach: 1bunch

Small Onion: 1

Garlic: 1

Red Chilly: 1

Tamarind: 1/4tspn

Mustard Seeds: 1/2tspn

Urad Dhal: 1/4tspn

Salt: as needed

1. Wash and chop the spinach finely.

2. Boil the spinach with very little water and cool it down.Grind it along with tamarind paste and salt without adding water.

3. Heat oil in pan.Add the mustard seeds.After it splatters,add the urad dhal and pour it into the keerai masiyal.

Onion Sambar

2009-03-07T19:14:00.006-05:00

Tuvar Dhal: 1/2cup

Asafoetida: 1/4tspn

Small Onions: 20

Tomato: 1

Tamarind: 1/4tspn

Red Chilly Powder: 1/2tspn

Turmeric Powder: 1/4tspn

Sambar Powder: 1tspn

Mustard Seeds: 1/2tspn

Red Chilly: 2

Curry Leaves: few

Coriander Leaves: few

Oil/Ghee: 1tbpsn

To Grind:

Cumin Seeds: 1tspn

Grated Coconut: 1tspn

Pepper: 1/4tspn

Fenugreek Seeds: 1/4tspn

1. Boil the tuvar dhal and asofoetida with sufficient water and keep it aside.

2. Chop the onions and the tomato finely.

3. Fry the cumin seeds,grated coconut,pepper and fenugreek in a pan and grind it.

4. Heat oil/ghee in a pan.Add the mustard seeds and the red chillies.

5. Add the onions and fry for 2 minutes.Add the tomato and the curry leaves.

6. Add the tamarind and fry this for about 3 minutes.

7. Now add the red chilly powder,turmeric powder,sambar powder and add 3 to 4 cups of water.

8. After this comes to boil,add the grounded powder.

9. Boil this for 10 minutes and add the cooked tuvar dhal and mix well.

10. Boil for 5 more minutes and turn off the heat and garnish with coriander leaves.

Chicken Fry

2009-03-06T19:42:00.004-05:00

Chicken(whole): 1 or Cornish Hen: 1
Onion: 1(medium)
Ginger: 1inch
Garlic: 5
Green Chillies: 7
Red Chilly Powder: 1tspn
Chicken Curry Powder: 1tspn
Black Pepper(Grounded): 1/4tspn
Lemon Juice: 1tspn
Salt: as needed

1. Clean and cut the chicken/hen into pieces.Chop the onions well.Grind the ginger,garlic and green chillies into a smooth paste.
2. In a large bowl,add the chicken pieces along with red chilly powder,ginger garlic paste,chicken curry powder,black pepper powder.lemon juice and salt and mix well.Marinate this for aboout 45 minutes.
3. Heat oil in a pan.Add the chopped onions and fry for 2 minutes.Add the chicken pieces one by one and fry it in medium heat for about 10 minutes without adding water.
4. Now add 1cup of water and close the pan with the lid and allow the chicken pieces to cook well.
5. After it's cooked,open the lid until all the water is evaporated and the gravy becomes very thick and dry.
6. Garnish with coriander leaves.

Coconut Milk Rice

2009-03-06T18:23:00.005-05:00

Rice: 1cup

Coconut Milk: 1cup

Water: 3/4cup

Shallots: 3(big)

Ginger: 1inch

Garlic: 5

Green Chilly: 7

Cardamon: 1

Cinnamon: 1inch

Fennel Seeds(powder): 1/4tspn

Bay Leaves: 2

Cloves: 3

Cashews: 5

Ghee: 2tbspn

Coriander Leaves: few

Salt: as needed

1. Soak the rice for 30 minutes. Chop the shallots finely. Grind the ginger,garlic and green chillies into a smooth paste.

2. Heat ghee in a pan.Fry the cashews and keep it aside. In the same pan,add the cinnamon,fennel seeds,bay leaves,cardamon and cloves.

3. Add the chopped shallots and fry for 2 minutes.Now add the ginger garlic paste and saute until the raw smell goes away.

4. Inside the rice cooker,add the soaked rice,water,coconut milk and the fried contents.

5. Add salt and close the rice cooker and allow it to cook.

6. After the rice is cooked,keep it warm for about 5 minutes and add coriander leaves and cashews.

Ribbon Pakoda

2009-03-05T18:43:00.005-05:00

Rice Flour: 2cups
Gram Flour: 1cup
Asafotida: pinch
Red Chilly Powder: 2tspn
Sesame Seeds: 1tspn
Oil: for deep frying

1. Mix all the ingredients with little water to make a very soft dough.
2. Place the ribbon pakoda plate in the muruku press.
3. Heat oil in a deep fry pan. Place a handful of dough in the muruku press and press it directly in hot oil and make small circles. Fry well on both the sides and drain the excess oil in a paper towel.Store in a air tight container.

Jalebi

2009-03-05T18:38:00.003-05:00

All Purpose Flour: 1/2cup
Gram Flour: 1tspn
Sugar: 1/2tspn
Oil: 1/2tspn
Yeast: 1/2tspn
Red Food Color: pinch
Water: little less than 1/2 cup
Oil: for deep frying
Ketchup bottle: 1 or Jalebi cloth

For Syrup:
Water: 1/2cup
Sugar: 1cup
Cardamon Powder: 1/4tspn
Lemon Juice: 1tspn

1. Mix the yeast in 1tbspn of water in a bowl. To this add the all purpose flour,gram flour,sugar,oil,food color and add water little by little to make a thick paste.(If you take little batter in a spoon,it should flow freely.This is the right consistency).
2. Place it in a warm place for 1 hour.The batter will raise lightly.
3. In the meantime,prepare the syrup. Mix 1/2cup of water and 1cup of sugar in a pan and bring it to boil.Add the cardamon powder and the lemon juice and bring it to 1 string consistency.Turn off the heat and keep it aside.
4. Heat oil in a pan.Add the raised batter to the ketchup bottle and do small circles directly in the oil. After the jalebi is cooked on both the sides,drain the excess oil with the paper towel and put the jalebi's in the hot syrup for few minutes.
5. Repeat the same process to all the fried jalebi's.

Chicken Finger Fries

2009-03-05T18:33:00.006-05:00

Chicken Breast: 1

All Purpose Flour: 3tbpsn

Rice Flour: 1tspn

Bread Crumbs: 1/4cup

Red Chilly Powder: 1/4tspn

Curry Powder: 1/2tspn

Pepper(Grounded): 1/2tspn

Turmeric Powder: pinch

Ginger Garlic Paste: 1tspn

Salt: as needed

Oil: for deep frying.

1. Cut the chicken breast into thin pieces of 2 inch long.(just like potato fries)

2. Marinate the chicken pieces with ginger garlic paste and little salt for 1/2hour.

3. Mix the red chilly powder,curry powder,pepper,turmeric powder,pinch of salt and the bread crumbs in a wide bowl.

4. In another wide bowl,add the all purpose flour and the rice flour.Add water little by little to make a loose batter.

5. Heat oil in a deep fry pan. Take one chicken piece and dip this in the loose batter.Immedietely put this in the spiced bread crumbs and spread it well on all the sides.Do it to all the chicken pieces and place it in a plate.

6. Add each piece in hot oil and deep fry it.Drain the excess oil with a paper towel.

Peas Kurma Rice

2009-03-05T18:29:00.003-05:00

Rice: 1cup
Green Peas: 1cup(frozen)
Coconut Milk: 1/4cup
Shallots: 2
Ginger: 1inch
Garlic: 3
Green Chillies: 5
Red Chilly Powder: 1tspn
Curry Powder: 1tspn
Coriander Powder: 1tspn
Mango Powder: 1tspn
Turmeric Powder: pinch
Garam Masala Powder: pinch
Coriander Leaves: few
Cinnamon: 1
Fennel Seeds: 1/4tspn

1. Cook the rice with 2 cups of water and spread it in a large bowl and cool it.
2. Chop the shallots finely. Grind the ginger,garlic and the green chillies to a smooth paste.
3. Heat oil in a pan. Add the cinnamon stick and the fennel seeds. Add the shallots and the ginger garlic paste.
4. After the raw smell goes away,add the coconut milk and let it comes to boil.
5. After it comes to boil,add all the masala powders except the garam masala and close the pan with a lid.
6. After 5 minutes,add the green peas and allow it to cook for 10 minutes.
7. After the kurma becomes thick,add the cooked rice and allow it to cook in low flame for few more minutes.Finally add the garam masala powder and coriander leaves and mix well.

Ginger Tea

2009-03-05T18:23:00.007-05:00

Ginger: 2inch

Cardamon: 1

Milk: 1/4cup

Water: 3/4cup

Tea: 1bag or 1tspn

Sugar: 1tspn

1. Grate the ginger. Heat water in a pan.Add the grated ginger and cardamon and bring it to boil.

2. Add the tea and again boil for 3 minutes.Finally add the milk.3. Turn off the heat and filter this and add sugar and serve it hot.

Masala Peanuts

2009-02-27T16:08:00.003-05:00

Peanuts: 11/2cups
Gram Flour: 1/2cup
Rice Flour: 1/4cup
Coriander Powder: 1tbspn
Turmeric Powder: 1/2tspn
Red Chilly Powder: 1tbspn or as needed
Black Pepper: 1/2tspn
Green Chilly(Finely Chopped): 1tbspn
Ginger Powder: 1/4tspn
Mango Powder: 1/2tspn
Water: 1cup or as needed
Salt: as needed
Red Food Color: pinch

1. Dry roast the peanuts in a pan.Don't roast it too much because later when you put it in hot oil for deep frying,it will burn the peanuts.Just heat the peanuts for a while and turn off the heat and cool it.
2. In a broad pan,add all the ingredients and the peanuts and add water little by little to evenly coat the masala all through the peanuts.
3. Heat oil in a deep fry pan. Add the peanuts loosely in the oil.Deep fry it and drain the extra oil with the paper towel.

Watercress Poriyal

2009-02-27T09:50:00.003-05:00

Watercress: 1bunch
Shallots: 2
Garlic: 2
Red Chilly: 1
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn
Grated Coconut: 1/2tspn

1. Wash and chop the watercress along with the stem. Chop the shallots and the garlic finely.
2. Heat oil in a pan.Add the mustard seeds. When it pops,add the urad dhal and the red chilly.
3. Add the shallots,garlic and fry for a minute.Add the chopped watercress and mix well.Don't add water.
4. After the watercress is cooked,garnish with grated coconut.

Dry Chicken Fry

2009-02-27T09:48:00.004-05:00

Chicken Breast(big): 1
Shallots: 2
Ginger: 1inch
Garlic: 3
Green Chilly: 2
Red Chilly Powder: 1tspn
Curry Masala Powder: 1tspn
Garam Masala Powder: pinch
All Purpose Flour: 1/2tspn
Corn Flour: 1/2tspn
Lemon Juice: 1tspn
Food Color(any color): pinch
Salt: as needed
Curd: little
Oil: for deep frying

1. Wash the cut the chicken breast into bite size pieces.
2. Grind shallots,ginger,garlic and green chilly without adding water.
3. Take a large bowl and mix all the ingredients above with the chicken pieces.Marinate this for about 2 to 3 hours.
4. Heat oil in a deep fry pan. Add each pieces of marinated chicken and deep fry it.
You can take this with rice or add the pieces to any of the salad.

Green Beans Poriyal

2009-02-27T09:45:00.005-05:00

Green Beans: 2cups
Mustard Seeds: 1/2tspn
Urad Dhal: 1/4tspn
Red Chilly: 1
Asafoetida: pinch
Grated Coconut: 1tbspn
Salt: as needed

1. Chop the green beans finely.
2. Heat oil in a pan. Add the mustard seeds.After it pops,add the urad dhal,asafotida and the red chilly.
3. Add the chopped green beans and fry for few minutes.Add little water and salt and close the pan with a lid.
4. After the green bean is completely cooked,add the grated coconut and mix well.

Avaraikai LimaBeans Poriyal

2009-02-27T09:41:00.002-05:00

Avaraikai: 1cup
Baby Lima Beans: 1/2cup(frozen)
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn
Red Chilly: 1
Onion: 1/2
Garlic: 1
Sambar Powder: 1tbpsn
Grated Coconut: 1tspn

1. Chop the Avaraikai ,onion and garlic finely.
2. Heat oil in a pan. Add the mustard seeds. After it pops,add the urad dhal and the red chilly.
3. Add the chopped onions and garlic and fry for a minute.Add the chopped avaraikai and the lima beans and mix well.
4. Now add the sambar powder and water and let it cook for about 5 to 8 minutes or until the avaraikai is completely cooked.
5. Add the grated coconut and mix well.

Badam Milk

2009-02-27T09:25:00.004-05:00

Milk: 1cup

Badam: 8pieces

Pista: 2

Cashew: 2

Shaffron: 1(optional)

Cardamon: 3

Rice: 1tspn

1. Soak badam,pista,rice and cashews in hot water for 10 minutes. Remove the skin and grind this with cardamon to a smooth paste.

2. Boil milk in a pan.Add the smooth paste and sugar.

You can drink this hot or place in the refridegerator for 30 minutes and have it cold.

Kushkha

2009-02-25T09:34:00.003-05:00

Rice: 1cup
Onion(Shallots): 4
Ginger: 1 inch
Garlic: 5
Green Chilly: 8
Curry Powder: 1tspn
Coconut Milk: 1cup
Water: 1cup
Mint Leaves: few
Coriander Leaves: few
Turmeric Powder: pinch
Ghee: little
Cashews: 5
Bay Leaves: 2
Lemon Juice: 1tspn

1. Wash and soak the rice for half an hour.
2. Grind ginger,garlic and green chillies to a smooth paste.
3. Chop the onions,mint leaves and the coriander leaves.
4. Fry the cashews with little ghee.
5. Heat oil in a pan. Add the bay leaves.Now add the onions and fry for 2 minutes.
6. Add the ginger garlic paste and saute until the raw smell goes away.
7. Add the mint leaves and coriander leaves and fry this for 3 minutes in medium flame.
8. Turn off the heat.In tha rice add the rice,coconut milk,turmeric powder,lemon juice,water and the sauted mixture and allow it to cook.
9. After the rice is cooked,garnish with cashews.

OnionCucumber Pachadi

2009-02-25T09:32:00.004-05:00

Onion: 1
Cucumber: 1
Curd: 5tbspn

1. Chop the onions and the cucumber lengthwise.
2. Beat the curd with little water and add it to the onion and cucumber.
3. Add salt and mix well and keep it aside for 30 minutes before serving.

Beetroot Leaves Poriyal

2009-02-25T09:29:00.006-05:00

Beetroot Leaves: 1bunch

Mustard Seeds: 1tspn

Urad Dhal: 1tspn

Moong Dhal: 2tbspn

Garlic: 1

Grated Coconut: 1tspn

1. Wash and chop the beetroot leaves along with the stem.

2. Chop the garlic finely.Boil the moong dhal(don't over cook it) with little water and drain it.

3. Heat oil in a pan. Add the mustard seeds and the urad dhal.

4. Then add the garlic and add the chopped leaves and cover the pan with the lid in low flame.Don't add water.

5. Allow it to cook for few minutes and open the lid and add the cooked moong dhal.

6. Mix well and add the grated coconut.

Curry Leaves Podi

2009-02-25T09:26:00.004-05:00

Curry Leaves: 1cup
Pepper: 1tspn
Red Chilly: 2
Asafotida: pinch
Tamarind: little
Salt: little
Urad Dhal: 1tspn
Coconut Oil: 1/2tspn
Coriander Seeds: 1tspn

1. Heat coconut oil in a pan and fry everything except curry leaves,tamarind and asafotida.
2. Turn off the heat and add the curry leaves.
3. Mix everything well and grind it and store it in air tight container.

Idli Milagai Podi

2009-02-25T09:20:00.003-05:00

Sesame Seeds: 1/2cup
Urad Dhal: 1 1/2cup
Channa Dhal: 1/2cup
Red Chilly: 1 cup
Salt: 1tbspn
Tamarind: Small gooseberry size
Asafotida: pinch
Curry Leaves: 5

Fry each ingredient seperately and grind it.Store it in air tight container.
If you want more hot and spicy,add 1/4cup of red chilly and grind it.

Sambar Powder

2009-02-24T14:40:00.003-05:00

Red Chillies: 1/2cup
Coriander seeds: 1/4cup
Black Pepper: 1tbspn
Jeera: 1tbspn
Fenugreek seeds: 1tspn
Channa Dhal: 1tbspn
Thuvar Dhal: 1tbspn
Asafotida: 1tspn
Turmeric Powder: 1/2tspn
Ghee or oil: 1tspn

1. In a pan,heat oil/ghee and fry all the ingredients individually except turmeric and asofoetida.
2. Cool it and grind it together and store it in a air tight container.

Chicken Kothu Parota

2009-02-24T14:32:00.006-05:00

Ingredients:

Chicken breast: 1 big piece

Parota(Small): 3

Onion: 1/2

Tomato: 1/2

Ginger and Garlic(Minced): 2tbpsn

Mint Leaves: few

Coriander Leaves: few

Curry Leaves: few

Red Chilly Powder: 1tspn

Coriander Powder: 1tspn

Cinnamon: 1inch

Curry Powder: 1tspn

Garam Masala Powder: pinch

1. Heat 1tbspn of oil in a pan.Fry the whole chicken breast in medium heat for 5 minutes.Turn off the heat and cool it. Chop it and keep it aside.

2. Chop the parota into small pieces.Chop the onion and tomato finely. Mince the ginger and garlic into fine pieces. Chop the mint and coriander leaves.

3. Heat oil in a pan. Add the cinnamon stick and the onions. Saute for 2 minutes and add the minced ginger and garlic.

4. Fry for few minutes until the raw smell goes away. Then add the tomatoes,mintleaves,coriander leaves and the curry leaves and fry for 5 minutes without adding water in low flame.

5. Now add the chicken pieces and fry it for few more minutes. Now with the help of the wooden laddle,try to break the chicken pieces and fry well.Fry till the chicken pieces are completely cooked and break into small pieces.

6. Now add all the powders and garam masala and salt and fry in medium heat.

7. Finally add the chopped parota and mix well.Fry in low flame to see the masala gets blended in the parota pieces.

Mixture

2009-02-17T14:14:00.004-05:00

For Karaboondhi:
Gram Flour: 2cups
Rice Flour: 1/2cup
Salt: as needed
Red Chilly Powder: 1tspn

For OmaPodi:
Gram Flour: 2cups
Rice Flour: 1 cup
Salt: as needed

Poha(Aval): 1/4cup
Chutney Dhal(Pottu Kadalai): 1/4cup
Peanuts and Cashews: 1/4cup
Oil: for deep frying
Ghee: 2tbspn
Curry Leaves: few
Red Chilly Powder: 1/2tspn
Salt: little

1. To make karaboondhi,mix gram flour,rice flour,salt and red chilly powder.Add water little by little and make a loose
paste.(like dosa batter)
2. To make Omapodi,mix gram flour,rice flour and salt. Add water little by little to make a thick paste. Take about 1/2 cup of batter and keep it seperately.
3. Heat oil in a pan.First take the boondhi plate/laddle and pour handful of batter through the laddle.Fry the boondhi's till crisp.Finish all the batter by doing the same process and keep the boondhi's aside.

4. Now take the muruku press.Using the omapodi plate,make omapodi and keep it aside.Crush the omapodi into little pieces.

5. Using different kinds of plates like single star plate,ribbon pakoda plate,make murukus with the remaining 1/2 cup of thick batter(which we kept seperately).Crush the murukus into little pieces.

6. Heat ghee in a seperate pan. Fry cahews,curry leaves and peanuts and keep it seperately. Fry the aval in the same pan until crisp.(If you want you can add a pinch of turmeric and red chilly powder to the aval and fry it)

7. Now mix all the contents in large bowl and add the red chilly powder and salt.

You can store this in air tight container and use it for several days.

Rava Kesari

2009-02-12T21:14:00.004-05:00

Rava: 1 1/2cups
Sugar: 2cups
Water: 2cups
Kesari Powder: pinch
Cardamon Powder: 1/2tspn
Cashews: 10
Raisins: 10
Ghee: 1/4cup and 2tbspn

1. Heat 2tbspn of ghee in a pan. Fry the cashews and raisins and keep aside.Dilute the kesari powder with little water.
2. Fry the rava in a pan. Boil 2 cups of water in a heavy bottomed pan.
3. Add the rava little by little and stir continuously without forming lumps.
4. Add the sugar and the ghee and stir it. Add the diluted kesari powder and stir it again.
5. Now add the cardamon powder and stir it until the rava is completely cooked.
6. Turn off the heat and garnish with raisins and cashews.

Tindora Potato Fry

2009-02-12T19:17:00.004-05:00

Tindora(Kovakkai): 15
Potato(Big): 1
Onion: 1
Tomato: 1/2
Mustard Seeds: 1/2tspn
Urad Dhal: 1/2tspn
Peanuts: 1tspn
Curry Leaves: few
Coriander Leaves: few
Sambar Powder: 3tspn
Turmeric Powder: 1/4tspn

1. Cut the tindora lengthwise. Chop the onions and the tomato finely. Chop the potato lengthwise(about 2inch)
2. Heat oil in a pan. Add the mustard seeds. After it splatters,add the urad dhal and the peanuts.
3. Add the onions and fry for 2 minutes.Add the curry leaves and the tomato.
4. Add the tindora pieces and fry it for about 3 minutes.
5. Now add the potato pieces,tumeric and the sambar powder.
6. Add 1/2cup of water and close the pan. After 5 minutes,check if the potatoes are cooked.
7. Add more water if needed.After the potatoes are fully cooked,saute it for few more minutes in medium heat until it becomes golden color.
8. Turn off the heat and garnish with coriander leaves.

Cashew Diamond

2009-02-12T19:15:00.004-05:00

Cashew: 1cup

Water: 1/4cup

Sugar: 3/4cup

Cardamon: 1tspn

Milk: 3tbspn

Ghee: little

1. Grind the cashews in a blender.

2. Mix water,sugar and milk in a pan and boil it until one string consistency.(Take water in a bowl.If u drop the syrup in the water,it should not dissolve in the water. It should stay there like a string.This is the right consistency)

3. Add the cashew powder and mix it well to form a dough.If u take the dough and roll it in between your finger,it should form a ball)

4. Now grease a plate with little ghee and roll the cashew dough.

5. Using a pizza cutter or a knife,cut it into diamond shape.

Keerai Paruppu Kootu

2009-02-12T19:12:00.004-05:00

Spinach: 1 bunch
Channa or Tuvar Dhal: 1cup
Asafoetida: pinch
Onion: 1
Tomato: 1/2
Sambar Powder: 2tspn
Turmeric Powder: 1/4tspn
Red Chilly Powder: 1tspn
Garlic: 1
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn
Red Chilly: 2

1. Boil the dhal with asafoetida in sufficient water and mash them a little and keep aside.
2. Cut the onions,garlic and tomato finely.Wash the spinach well and shop it along with the stem finely.
3. Heat oil in a pan. Add the mustard seeds.
4. After it splatters,add the urad dhal,red chilly,curry leaves and the onions and saute for a minute.
5. Add the tomato,garlic and the sambar powder and tumeric powder.
6. Now add the chopped spinach and cover the pan with the lid and wait for 5 minutes.
7. After 5 minutes,open the lid and add the cooked dhal and salt.
8. Boil for 5 to 8 minutes and turn off the heat.
You can take this with rice or chapathi.

Mullangi Sambar

2009-02-11T17:28:00.005-05:00

Mullangi: 1
Shallots(medium): 4
Tomato: 1
Curry Leaves: few
Mustard Seeds: 1/4tspn
Sambar Powder: 1tspn
Red Chilly: 1
Tamarind Paste: 1/4tspn
Tuvar Dhal: 1/2cup
Asafoetida: pinch

To Grind:
Cumin Seeds: 1/4tspn
Pepper: 1/4tspn
Red Chilly: 2
Grated Coconut: 1tspn
Coriander Seeds: 1tspn

1. Boil the tuvar dhal and asafoetida with sufficient water and keep aside.
2. Fry the cumin seeds,pepper,red chilly,grated coconut and coriander seeds and grind all the ingredients.
3. Chop the onions and the tomato. Cut the mullangi into round pieces.
4. Heat oil in a pan. Add the mustard seeds.
5. When it splatters,add the onions,red chilly and curry leaves and fry for few minutes.
6. Add the tomato and close the lid for few minutes in medium-low flame.
7. Add the tamarind paste and the mullangi pieces and fry for a minute.
8. Add Sambar Powder,salt and water and let it boil for 5 to 8 minutes.
9. Now add the grounded powder and mix well.
10. If the mullangi pieces are fully cooked,add the boiled tuvar dhal and allow it to boil for 5 more minutes.
11. Turn off the heat and garnish with coriander leaves.

Onion Thool Pakoda

2009-02-11T17:24:00.002-05:00

Gram Flour: 1/2cup
Rice Flour: 1tbspn
Red Chilly Powder: 1tspn
Ginger(Grated): 1/4tspn
Garlic(Grated): 1/4tspn
Curry Leaves: few
Coriander Leaves: few
Onion: 1
Fennel Seeds: 1/2tspn
Oil: for deep frying

1. Crush the fennel seeds coarsely.
2. Chop the onions lengthwise. In a bowl,seperate the chopped onions and sprinkle some salt and keep it aside for 15 minutes.
3. After 15 minutes,add the ginger,garlic,fennel seeds(crushed),curry leaves,rice flour,red chilly powder and corainder leaves and mix well.
4. Now add the gram flour little by little and mix well.(Don't add water.The moisture in the mixture will absorb the gram flour well)
5. Heat oil in a deep fry pan. Take a handful of mix and add it loosely in the oil.
6. Deep fry the onions until golden brown.

Chicken Soup

2009-02-10T15:29:00.003-05:00

Chicken Pieces(with bones): 1/2lb
Onion: 1
Tomato: 1
Garlic: 5
Ginger: 1inch
Cumin Seeds: 1tspn
Pepper: 2tspn
Turmeric Powder: 1/4tspn
Curry Leaves: few
Coriander Leaves: few

1. Boil the chicken pieces with 4 cups of water for 5 mintes.Seperate the chicken pieces from it and save the stock.
2. Grind the garlic,ginger,cumin seeds and pepper without adding water.
3. Heat oil in a pan. Add the onions. Fry for few minutes.
4. Add the curry leaves and the grounded paste and fry for 3 minutes.
5. Now add the chicken stock and boil the soup for 5 minutes.
6. Add the chicken pieces and boil the soup until the chicken pieces are very tender.
7. Finally turn the heat down. Garnish with coriander leaves and grated fresh ginger.

Okra Poriyal-2

2009-02-10T15:21:00.005-05:00

Ingredients:

Okra: 25 pieces.

Onion: 1/2

Cumin Seeds: 1/4tspn

Curry Leaves: few

Sambar Powder: 1/2tspn

Madras Curry Masala Powder: 1/4tspn

1. Cut the okra pieces lengthwise.

Chop the onions finely.
2. Heat oil in a pan.Add cumin seeds.

3. Add the onions and the curry leaves and saute for few minutes.

4. Add the okra pieces.Don't add water.Reduce the heat to medium-low and fry the okra pieces.

5. Add the Sambar Powder and salt and keep frying the okra.

6. After it's half cooked,add the curry masala powder and keep frying.

7. Finally after the okra pieces are cooked,turn down the heat.

Idiyappam

2009-02-10T15:17:00.004-05:00

Ingredients:

Rice Flour: 1cup
Salt: as needed
Water: little

1. Boil water in a pan. Add salt.
2. Turn off the heat and add rice flour little by little,stirring constantly to make a dough.Mix well to avoid lumps.
3. Add handful of idiyappam dough inside the idiyappam press and press it directly on the idly plate.
4. Steam it for 5 to 8 minutes.
5. Serve with coconut milk,sugar or grated coconut.

Tomato Rice

2009-02-06T10:26:00.004-05:00

Ingredients:

Onion: 1
Tomato: 3
Rice: 1cup
Ginger :1inch
Garlic: 3
Green Chiily: 4
Red Chiily Powder: 1/2tspn
Coriander Powder: 1tspn
Curry Powder: 1/4tspn
Cinnamon: 1inch
Fennel Seeds: 1/4tspn
Coriander Leaves: handful
Curry Leaves: few
Lemon Juice: 1tspn
Cashews: 5
Ghee: little

1. Soak the rice for 30 minutes.
2. Grind the ginger,garlic and green chillies with little water and make a smooth paste.
3. Heat oil in a pan. Add the cinnamon and the fennel seeds.
4. Add the onion and fry for 3 minutes.
5. Add the ginger garlic paste and saute until the raw smell goes.
6. Add the tomato and fry for 5 minutes.
7. Chop the curry leaves and coriander leaves and add it.
8. In the rice cooker,add 2cups of water.Add the soaked rice and the sauted mixture.
9. Add the lemon juice and close the lid.
10. After the rice is cooked,open the lid and mix well.
11. Heat little ghee in a pan and fry the cashews.
12. Garnish the tomato rice with cashews and coriander leaves.

Navarathan Kurma

2009-02-06T10:21:00.004-05:00

Ingredients:

Carrots: 1/2cup

Green Peas: 1/2cup

Cauliflower: 1cup

Green Beans: 1cup

Okra,Celery,Potato,lima beans and corn: 4tspn(combined)

Capsicum: 1/2cup

Onion: 1/2

Ginger(Grated): 1tbpsn

Cumin Seeds: 1/2tspn

Green Chillies: 2

Bay Leaves: 2

Red Chilly Powder: 1/2tspn

Corinader Powder: 1tspn

Garam Masala Powder: 1/2tspn

Amchoor Powder(Mango Powder): 1/2tspn

Heavy Cream: 1cup

Corn Starch: 1tspn

1. Chop the green chillies finely. Add little water to ginger,red chilly powder,coriander powder and green chillies and make a paste.

2. Chop all the vegetables. Add oil in a pan.

3. Add the cumin seeds and the bay leaves.

4.Add the onions and saute for few minutes.

5. Add the mixed paste and fry for few minutes.

6. Now add the carrots,green peas,green beans,cauli flower,okra,celery,potato,corn and the lima beans.

7. Close the lid for 3 minutes and cook well.(If you want add little water)

8. When the vegetables are half cooked,add the capsicum and cook for a minute.

9. Mix the corn starch in 1 cup of heavy cream and add it to the mixture.

10. Let it boil for 2 minutes. Now add the garam masala powder and the amchoor powder and close the lid for 3 minutes.

11. Once all the vegetables are fully cooked,garnish with coriander leaves.

Creamy Egg Kulambu

2009-02-06T10:17:00.003-05:00

Ingredients:

Egg: 3
Onion: 1/2
Tomato: 1/2
Ginger: 1/2inch
Garlic: 3
Green Chillies: 3
Curry Powder: 1tspn
Garam Masala Powder: 1/4tspn
Red Chiily powder: 1/4tspn
Coriander Powder: 1tspn
Half and half Cream: 1cup (You can use heavy cream also)
Fennel Powder: 1tspn
Coriander Leaves: few

1. Grind the ginger,garlic and green chillies to a smooth paste.
2. Boil the egg with sufficient water.
3. Heat oil in a pan. Add the fennel powder.
4. Add the onions and saute for 3 minutes.
5. Add the ginger garlic paste and saute until the raw smell goes.
6. Add the curry masala powder,red chilly powder and the coriander powder.
7. Add 1 cup of water and close the lid.
8. After 5 minutes,open the lid and pour 1cup of cream(half and half or heavy cream) into this.
9. After 3 minutes add the garam masala powder and the salt.
10. Finally add the boiled eggs and garnish with coriander leaves.(You can slice the eggs into pieces or just add the whole egg)

Cashew Pakoda

2009-02-06T10:15:00.006-05:00

Ingredients:

Cashews: 1cup
Gram Flour: 1cup
Rice Flour: 1/2cup
Red Chilly Powder: 1tspn
Curry Leaves: few
Salt: as needed
Oil: for deep frying
Asafoetida: pinch

1. Mix cashews,gram flour,rice flour,red chilly powder and the curry leaves in a bowl.
2. Sprinkle little water and make it to a thick paste.
3. Heat oil in a pan. Take some paste and put it loosely in the oil.
4. Deep fry the pakoda until golden brown.

Instead of cashews,u can add peanuts or almonds also.

Lamb Pepper Fry

2009-01-29T21:07:00.005-05:00

Ingredients:

Onion: 1
Tomato: 1
Ginger Garlic Paste: 1 1/2tspn
Meat Masala: 2tbspn
Curry Powder: 1tspn
Coriander Powder: 1/2tspn
Pepper(Grinded): 3tspn
Lamb(Leg): 1lb

1. Cut the lamb into cubes.Remove all the bones and wash the lamb pieces with little turmeric and keep aside.
2. Slice the onions and tomato finely.
3. Heat oil in a pan. Add Onions and the ginger garlic paste.
4. Saute for few minutes and add the tomato.
5. Add all the masala powders and fry for few more minutes.
6. Add the lamb pieces and the grounded pepper.
7. Sprinkle little water and cook the lamb with the masala.
8. After the lamb pieces are cooked garnish with coriander leaves.

Egg Kothu Parota

2009-01-29T20:58:00.005-05:00

Ingredients:

Parota: 3
Onion(Medium): 1/2
Tomato: 1/2
Ginger Garlic Paste: 1tspn
Mixed Vegetables(Carrot,Peas,Okra,Green Beans,Potato,Corn,Celery)combined: 1cup
Curry Leaves: few
Cucumber(Chopped): 3tspn
Capsicum(cut into lenghtwise): 1/2cup
Egg: 1Cinnamon: 1 inch
Fennel Seeds: 1/2tspn
Red Chilly Powder: 1/2tspn
Coriander Powder: 1tspn
Curry Masala Powder: 1tspn
Meat Masala Powder: 1/2tspn

1. Slice the onions and the tomato finely

2. Cut the parota into pieces and chop it finely.

3. Heat oil in a pan.Put the cinnamon and fennel seeds.

4. Put the onion,ginger garlic paste,curry leaves and tomato and fry for few minutes.

5. Add the mixed vegetables into this and add all the masala powders.

6. Fry for few minutes in low flame.

7. Beat one egg and add this to the masala.

8. When the egg is half cooked,add the minced parota and mix well until the egg masala coats all over the parota pieces.

9. Garnish with coriander leaves and cucumber.

Poori

2009-01-29T19:08:00.004-05:00

Ingredients:

Wheat Flour: 1cup
Lukewarm water: 1/2cup
Salt: as needed
Oil: for deep fry

1. Combine wheat flour and salt in a vessel.
2. Add water little by little and make a dough.(If the dough gets sticky,add few drops of oil in the palm of the hand)
3. Cover this dough with damp cloth for 15 minutes.
4. After 15 minutes,divide the dough into 10 equal parts.
5. Take the chapathi roller and roll one at a time.(Make the roll into circular shape and thick at the edges.)
6. Roll all the dough like above.
7. Heat oil in a deep fry fan and put all the rolled dough one by one.
8. Fry both sides until golden brown and place in a tissue paper to extract the excess oil.
9. Serve with kilangu

Poori Kilangu

2009-01-29T18:46:00.006-05:00

Ingredients:

Potato(medium): 2
Shallots(Big): 2
Garlic: 2
Mustard Seeds: 1/4tspn
Urad Dhal: 1/4tspn
Curry Leaves: few
Coriander Leaves: few
Turmeric Powder: pinch
Salt: as needed

1. Pressure the potatoes and cut into small pieces and keep them aside.
2. Slice the shallots and the garlic finely.
3. Heat oil in a pan. Put the mustard seeds and urad dhal.
4. After it splatters,put the sliced onion and garlic and fry for 1 minute.
5. Add the curry leaves and add 1/2 cup of water.
6. Add the potatoes,turmeric powder and salt and close the lid and allow it to cook for 8 to minutes.
7. Open the lid and mash the potatoes gently.Garnish with coriander leaves.

BellPepper Cutlet

2009-01-14T09:29:00.003-05:00

Ingredients:

Bell Pepper(Red,Yellow,Green): each 1
Potato(medium): 2
Green Peas: 1/4cup
Carrot(chopped): 1/3cup
Onion(medium-chopped): 1/2
Ginger(grated): 1tspn
Coriander Leaves: few
Garam Masala Powder: 1/2tspn
Coriander Powder: 1/4tspn
Red Chilly Powder: 1/4tspn

1. Boil the potatoes and mash well and keep it aside.
2. Heat little oil in a pan. Add the onions.
3. Saute the onions for few minutes and add the ginger,green peas,carrots and the masala powders and fry for few minutes in low flame.
4. Now add the coriander leaves and switch off the heat.
5. Mix this with the mashed potatoes and add salt.
6. Take the bell peppers and cut into desires shape so that you can stuff the filling inside.
7. Place the tava in heat. In medium-high flame,place the stuffed peppers one by one in tha tava and cook both the sides for 1 minute or until it turns golden brown.
8. Serve with any jam or tomato sauce.

Chicken Briyani

2009-01-14T09:11:00.003-05:00

Ingredients:

Basmati Rice: 2 cups
Chicken : 1lb
Onion(Small) : 15sliced
Ginger Garlic Paste: 3tspn
Mint Leaves : 3tbspn(Chopped)
Coriander Leaves : 5tbspn(Chopped)
Cocunut Milk: 3/4cup
Cinnamon Stick: 1 inch
Fennel Seeds: 1/2tspn
Red Chilly Powder: 1tspn
Turmeric Powder: 1/2tspn
Curry Masala Powder: 1tspn
Salt:as needed
Ghee: 2tbspn
Cashews: 10

1. Soak the basmati rice in water for 30 minutes.
2. Grind half of the onions,mint leaves and coriander leaves nicely.
3. Fry the cashews with little ghee.
4. Heat ghee in a frying pan,put cinnamon stick,fennel seeds and add the remaining onions.
5. Fry for 3 minutes and add the ginger garlic paste.
6. Now add the grounded mixture and fry for another 5 to 6 minutes until the raw smell goes away.
7. In the rice cooker,add this mixture,coconut milk,3 cups of water,chicken pieces and the rice.
8. Close the lid and allow it to cook for 8 to 10 minutes. Open the lid and check if the chicken pieces are completely cooked.
9. Finally after the rice is cooked,garnish with coriander leaves and cashews.

Chilli Chicken

2009-01-13T21:51:00.008-05:00

Ingredients:

Onion(medium): 1
Tomato: 1/2
Bell Pepper: 1/2
Coriander Leaves: few
Lemon wedge: 1/2
For marinating:

Chicken Breast: 1lbs(cut into bite size pieces)
Chilli Sause: 1tspn
Tomato Sause: 1tspn
Corn Flour: 1/4tspn
Red Chilly Powder: 1/4tspn
Pepper Powder: 1/3tspn
Ginger Garlic Paste: 1tbspn (Grind ginger: 1/2inch + Garlic: 3 + Green Chilly: 4)

1. Marinate the chicken pieces for 4hours.
2. Heat oil in a pan. Slice the onions,bell pepper and the tomato and add it.
3. Saute for few minutes and add the marinated chicken and fry on high heat for 2 minutes.
4. Bring the heat to medium and simmer it for 5 to 8 minutes.
5. Ganish with coriander leaves and lemon wedges.

Egg Kulambu

2009-01-13T19:29:00.010-05:00

Ingredients:

Eggs(Boiled): 2

Eggs(Raw): 2

Red Chilly Powder: 1/2tspn

Turmeric Powder: 1/4tspn

Coriander Powder: 1tbspn

Curry Leaves: few

Coriander Leaves: few

To Grind:

Onions(Pearl): 6

Tomato: 1

Ginger: 1/2inch

Garlic: 3

Green Chilly: 3

Pepper: 1/2tspn

Cocunut(Grated): 1/4cup

Fennel Seeds: 1tspn

Cinnamon: 1

Grind all the ingredients above to a smooth paste.

1. Heat oil in a pan. Add the grounded mixture and add 1 cup of water and wait until it gets to boil.

2. Now add all the masala powders and the curry leaves.

3. After 10 minutes, add the boiled eggs one by one and heat for 1 minute.

4. Then bring to simmer and add the raw eggs one by one and heat this in medium flame.

5. Finally add coriander leaves and switch off the stove.

Chapathi

2009-01-13T14:35:00.004-05:00

Ingredients:

Wheat Flour: 1/2cup
Luke warm water: 1/4cup
Salt: pinch
Oil and ghee: little

1. Mix wheat flour,luke warm water amd salt to make dough.If necessary,add some oil to your palms.
2. Leave the dough wrapped with warm cloth for for 15 minutes.
3. Seperate the dough into 4 equal parts. Now roll the chapathi into flat.
4. Put it in the pan,until both the sides are cooked and grease with very little ghee on top of the bread.