Coconut

 

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cauliflower curry

peas pulav

Egg Caspicum kurma masala

Ingredients:
egg- 4
onion- 1 sliced and grinded to fine paste
ginger garlic paste- 1 tsp
tomato- 2 ( fine paste)
capsicum- 1 sliced to square shaped
Garam masala powder-  1/2 tsp
chilli powder- 1 tsp 

Turmeric powder - 1/2 tsp

coriander powder - 2 tsp coconut- 1/4 cup - grated finely
corriander leaves-few

Method
Heat oil in kadai and fry the onion paste until golden brown.

Add ginger garlic paste, then caspicum and saute for 5 mts.

Then add tomato paste, garam masala powder, chillit powder, turmeric powder, coriander powder and water and cook for 10 to 15 mts. with salt added and bring to boil. 

Add the grounded coconut and again Bring to a boil. check for seasonings. 

Finally add the boiled eggs and add corriander leaves and serve hot.

( Tips: You can put the eggs fully or you can cut them in to half so that the masala enters into the eggs properly and it will be more tasty ).

Prawn 65

Ingredients

Prawns - 1/2 kg
Ginger garlic paste - 1/4 tspn
Red Coloring- a pinch
Coriander powder - 1/4 tspn
Chilli powder - 1/4 tspn
garam masala - 1/4 tspn
turmeric powder - 1/4 tspn
Corn flour - 1 tbspn

Rice flour - 2 tbspn

curd - 1 tbspn
Egg white - 1 no
Salt - acc to taste
Oil - 1/2 to 3/4 cup of oil for frying
Curry leaves - few


Method

• Heat a pan(no oil needed) and add the prawns and turmeric powder and saute the prawns for 5 to 7 mts and keep them aside and let it cool.
• in a bowl add the prawns , ginger garlic paste, curd, egg white, turmeric powder, coriander powder,garam masala powder,chilli powder,salt n red food color, corn flour, rice flour and maida and leave it for atleast 3 hrs to get marinated. ( Alternatively u can keep in freezer for 30 mts, if you want to cook it quickly)
• Heat oil in a pan and then fry the prawns.
• Finally add the curry leaves and fry for few minutes and serve them hot. 

Idli podi (Idli milagai Podi)

Ingredients

1/2 cup thuvaram paruppu

1/2 cup kadalai paruppu

1 cup ulutham paruppu

8 dry red chillies

curry leaves(pleanty)

ellu (5 tsp cup) 

perungayam (1 tsp)

salt - as per taste

Method

dry roast the three paruppu's separately and dry roast the other ingredients.

grind in the mixer ( by adding salt according to taste )to a coarse powder.

store in a air tight container.

used for idli's and dosa's.

Rasam Powder

Ingredients

Jeeragam (1/2 cup)

milagu (1/4 cup)

thuvaram paruppu 3 tsp

red chilli (5 nos)

curry leaves

thaniya (1/4 cup) gives nice aroma.

oil (2tsp)

Method

First dry roast the thuvaram paruppu with oil and then add the other ingredients and grind in the mixie to fine powder.

store it in a air tight container.

Prawn Fry ( Eral Varuval)

 

Ingredients

• Prawns - 1/2kg
• Red Chilly powder -1 1/2tsp
• Turmeric powder -1 tsp
• Green Chilly-3
• Ginger-small piece
• Curry leaves - more
• Coconut Oil
• Salt-to taste

Method 

• Grind the chilly powders, turmeric powder, green chillies, ginger and curry leaves and make a fine paste.
• In a pan, cook the prawn for 10 minutes and add the masala paste and salt and again cook the prawn till the water goes off and masala sticks to the prawns.
• Add the oil and curry leaves and fry it again.
• Serve the dish hot.

Matter Paneer Masala (Green peas - Paneer Masala)

Ingredients


1 cup amul panner cubes
2 cup frozen green peas (matter)
2 tomato ( fine paste)
2 onions (fine paste)
2 tsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder (or according to taste)
2 tsp coriander powder
1 tsp garam masala powder
1/4 cup cream of milk
salt according to taste
2 tsp oil or ghee
coriander leaves for garnishing

Method

Fry the paneer cubes in ghee or oil until golden brown and soak in warm water for 3 mintues ( it will not become hard if you do so) and keep it aside.


Now in the same oil or ghee, put ginger-garlic paste, onion paste and saute till onions becomes soft.


Add the tomato paste and cook for 2 minutes.


Add the turmeric powder, chilli powder, coriander powder, garam masala powder .


Now add the peas and water and cook untill the peas gets cooked.


Add the cream of milk, paneer and salt and cook for 5 minutes.


Serve hot with chappathi, roti or naan.

PAASI PARUPPU SAATHAM

Ingredients

1. Paasi paruppu


2. kadugu (mustard)


3. ulutham paruppu (urud dhal)


4. vengayam (onion)


5. kanja milagai (red chilli)


6. thakkali (tomato)


7. karuveppillai (curry leaves)


8. oil - 2 tsp


9. manjal thool (turmeric powder - 1 pinch)


10. uppu (salt) for taste.
    

Method

• Boil the paasi paruppu and keep it aside.
• In kadai, put oil, mustard seeds, urud dhall and add onions and fry till golden brown.
• Add red chilli and curry leaves and fry for 1 minute.
• Add tomato to the above and cook for 3 minutes.
• Now add the boiled paruppu, turmeric powder, salt and cook for 5 minutes.
• Serve with boiled rice and ghee.

MUTTON PEPPER FRY

INGREDIENTS

1/2 kg mutton
1 tsp garlic-ginger paste
1 big onion
1 big tomato
1 tsp cumin seeds
2 red chilli
1 tsp pepper powder (according to taste)
1 tsp salt
1 tsp vinegar
pinch of turmeric powder
4 tsp oil
curry leaves and cilantro leaves


1. Add salt, turmeric powder to the mutton and boil it to nearly 5 to 6 whistles in cooker.
2. Take oil in a non-stick pan. Put onion and garlic-ginger paste and Fry it in simmer for few minutes.
3. Add tomato and again fry it.
4. Mean while make a paste with chilli, pepper and cumin.
5. Put mutton and add paste in it and let it boil for 3 minutes.
6. Garnish with curry and cilantro leaves and serve hot.

It tastes good with white rice, chappathis, dosas.

Tomato Chatni (Thakkali Chatni)

Ingredients:

Tomato (Thakkali) 3 no.(big ones)
Onion (vengayam) 1 no. (big one)
Garlic (Poondu) 6-8 Pieces
Curry leaves (karuveppilai) 6nos.
Cilantro (Kothamalli) small amount
Chilli powder 1tsp (or according to taste)
Turmeric Powder 1/4 tsp
Salt according to taste
Kadugu 2 pinches
Urud dhall (ulutham paruppu) 1/2 tsp
oil



1. Cut tomato, onion, garlic, curry leaves, cilantro into small pieces.
2. Take a Pan or kadai, pour little oil, kadugu, urud dhall, onion and garlic pieces. When these turn into brown colour, put tomato pieces.
3. When the above things, comes to soft (vathangiya piragu), Add, turmeric powder, chilli powder and salt.
4. Now add curry leaves and cilantro and cook for 2 min and switch off the stove.

The above made chutni, can serve 4 persons. if needed to serve for more, u can add 1 cup water. it gets dilulted.

Channa Masala

Channa masala

Ingredients I:

Beans(Konda kadalai) 1 cup or 1 can
Salt Acc to taste
Yogurt/curd (thayir) 1/2 cup
Tamarind juice (Puli karaisal) 1/4 cup(optional)
Garam masala 1 tsp
Oil 1 Tbsp.
Lemon juice (elumichai saaru) 1 Tbsp or to taste.

Ingredients II:

Onions              1 NO
Tomatoes            2 Nos
Ginger              1'inch piece
Garlic              1 No
Cumin               1 tbsp
Chilli powder       Acc to taste

Ingredients III : (for Garnishing)

Cilantro (kothamalli)          1/4 Finely Chopped.
Onion small (vengayam)         1 No
Tomato  (thakkali)             1 NO   

Method :

1. If using Fresh Beans soak it overnight or for 5-6 hrs. 

2. Pressure cook it with 3 whistles with little amount of salt added.

3. Heat oil in a pan & add the II ingredients and make it as a paste. Allow it to cook for few minutes. Add Yogurt & tamarind extract 

& let it cook till the oil floats on top.

4. Add the Beans & 1/2 Cup of water & let it cook till it reaches the boiling point. Add the garam masala or channa masala powder & let boil for another 2 minutes.

5. Mix the lemon juice. Garnish with Cilantro, Tomato & Onion before Serving.

carrot banana juice

My Paati always asks me to eat carrots and bananas daily. But in my childhood days, i dont like banana that much. But now, i ask my children to eat them, but they refuse as i refuse in my school days. So i tried this one day and came out good and my children like them too. U also try and tell your comments.

Ingredients

Fresh Carrots - 5
Sweet Bananas - 2
Milk - 1 lt
sugar as required.

Method

Boil the milk and cool it for 2 hours.
Now peel the banana and cut carrots into small pieces.
Mix it well in the blender or mixer. again add the milk and sugar and blend it for 30 seconds and serve cool.

Carrot Halwa

Ingredients

Carrots - 3
milk - 1 lt
sugar
cardamon powder (elakai powder)
ghee
raisins
cashew nuts/badam nuts

Method

Make the carrots into very small pieces.
Wash and pressure cook the carrots for 5 minutes with milk.
In a tawa, put the carrot, milk, sugar and stir well under low flame until it becomes somewhat thick.
Add ghee and stir again until the ghee starts coming out.
In the meantime, roast the nuts and raisins with 1 tsp of ghee
Add them now to the carrot halwa and serve hot.

Carrot Juice

Ingredients

2 medium sized Carrots
!/2 Litre milk
sugar

Method

Boil the milk and keep refrigerate it for 2 hours, untill it becomes cool.
Cut the carrots in to small pieces
Mix the carrot pieces, cold milk, and sugar and grind in mixie.
Filter and serve it cool.

Cumin Powder (Seeraga thool)

Ingredients

Cumin seeds

Method

Choose brown, aromatic cumin seeds.
Dry them in sunlight for 1 hr.
Grind them in a mixer, untill it becomes a fine powder.
Store in airtight jar.

Note: Cumin powder looses its flavor in 8 to 10 days. So grind the approximate quantity as necessary.

Cardamon Powder (Elakai powder)

Ingredients

Cardamom (Elakai)

Method

Separate the Cardamon skin and seeds.
Dry the seeds in sunlight for 1 hr.
Grind them to a fine powder.

Note: Some may grind the skin also. But we grind only seeds. You may use the cardamon skins in tea ( like elakai tea).

Coriander Powder (Dhania thool)

Ingredients

Corriander seeds

Method

Choose crispy green coriander seeds.
Place in hot sunlight for half a day.
Grind to a fine powder and store in airtight jar.

Turmeric Powder

Turmeric Powder (Manjal thool)

Ingredients

dry turmeric

Method

Buy thick firm and dry turmeric and wash with plenty of water.
Drain the water and dry in hot sun .
Break them into small ones, with mathu and grind in mixie to a fine powder and store in airtight container.

Red Chilli Powder (Milagai thool)

Red Chilli Powder (Milagai thool)

Ingredients

1 kg red dry chilli (ularntha sivapu milagai)
1 tsp oil (nallennai)
small blocks of asafoetida (perungayam)

Method

Choose long shiny thick dried chillies.

Break off stalks, and discard.

Add a tsp. oil to a kg. of chillies.

Grind them till nice powder in mixie.

Preserve it in a airtight container with small blocks of asafotida.