Liver Fry

INGREDIENTS 

Chicken liver 200 gms

Ginger garlic paste 1 tspoon

Turmeric 1 pinch

Chilli powder 1 spoon

Pepper 2 spoon

Salt as required

Oil

METHOD

Take a large pan and add oil.

Once it gets hot add freshly ground ginger garlic paste, fry till it gets golden brown.

Now add chicken liver , salt and turmeric.

Once the liver turns pale add chilli powder and pepper.

Fry the liver for few minutes and serve hot. 

Beetroot Poriyal

INGREDIENTS 

Beetroot 1(diced)

Green chillies 2

Chilli powder 1 teaspoon

Turmeric powder 1/2 teaspoon 

Salt (as required)

Mustard seeds 

Urad dhal

Curry leaves

Shredded coconut

METHOD 

Add oil to the pan nd once it get hot add mustard seeds.

When the mustard seeds splitters add urad dhal and curry leaves.

Now add diced beetroot with turmeric nd salt. After few minutes of stirring add chilli powder.

Stir fry beetroot in the medium flame till it gets perfectly cooked.

Garnish the beetroot with shredded coconut. 

Rasmalai

INGREDIENTS

For making paneer

Milk 1 litre

Lemon extract/Vinegar 1 spoon

For making rabadi

Milk 1 ltr

Sugar as required

Cardamon powder a pinch

METHOD

PANEER 

Heat 1 ltr of milk and when it starts boiling add lemon extract so that the milk gets curdle. 

Now take thin soft cloth and drain the curdled milk. Then hang it for atleast half an hour.

After half an hour of draining kneed the paneer to soft dough. 

TO PREPARE RABADI

Take a pan and boil another litre of milk in a slow flame at occasional stirring for atleast an hour. 

when the milk starts thickening add required amount of sugar to your taste.

RASMALAI

Take 6 cups of water along with 1 cup sugar and make it to boil to make sugar syrup.

Then make the soft knead dough to small balls. 

Flatten the small balls and add to boiling sugar syrup so that the paneer gets cooked.

Carefully take the cooked paneer and press it softly so that it oozes out the water in it.

Now add the cooked paneer to the rabadi. Let it soak for a while. Add little saffron and almonds.

Keep it in fridge and serve chill.

Paruppu Keerai Masiyal

INGREDIENTS

Onion   1
Tomato 1
Garlic 2 cloves
Green Chillies 2
Spinach
Toor Dhal 1/2 cup
Asafoetida
Turmeric powder a pinch

 For tempering

Mustard seeds
Urad dhal
Dry red chillies
Curry leaves

METHOD

Pressure cook toor dhal along with turmeric powder, little asafoetida and a spoon of oil.

Boil washed spinach leaves with onion, tomatoes, garlic and green chillies.

Now grind both cooked dhal and spinach coarsely. Add salt to taste.

Temper the mixture with mustard seeds, urad dhal, dry red chillies and fresh curry leaves.

Paruppu keerai masiyal goes well with steamed rice..

Onion Chutney

INGREDIENTS

Small Onion (Shallot)  1 cup
Dry red Chillies 3 nos
Tamarind
Mustard
Urad dhal
Curry leaves
Oil


METHOD

In a pan add oil and dry red chillied.

Add peeled and chopped shallots to the pan.

Saute until it turn golden brown color(this gives nice color to the chutney) .

Now grind the onion along with little water, salt and a little amount of tamarind.

Now add mustar urad dhal tempering to the Chutney. 

Scrambled Eggs

INGREDIENTS

Eggs 3 large
Butter 1Tspoon
Salt
Pepper

METHOD

 

Heat the non stick pan and add butter to it.

Allow it to melt and then break the egg.

Carefully scramble the egg continously with out sticking to the pan immediately after dropping the egg inside.

Add salt and freshly groud pepper as per taste.
(This version can be used along with salads)

Eeral Gravy

INGREDIENTS

Liver 150 gms

Onion 1 big

Chilli powder 1Tspoon

Garam masala 1tspoon

Coconut milk 2Tspoon

Ginger garlic paste

Salt

Curry leaves

METHOD

Heat the oil in a pan and add freshly groud ginger garlic paste.

When the ginger garlic paste separates from the oil add the finely chopped onions and curry leaves.

Saute the onions until it get transparent.

Now add the chopped liver pieces and a pinch of turmeric powder along with required amount of salt.

When the colour of the liver changes add chilli powder and coconut milk.

Add a cup of water and simmer for few mins.

When the gravy gets thicken add garam masala and stir for few minutes and remove the pan.

Eeral gravy goes well with dosa and chappathi.

Mullangi Poriyal

INGREDIENTS

Radish
Onion 1/2 Big (finely chopped)
Curry leaves
Chilli powder 1 tspoon
Corriander pdr 1Tspoon
Garam masala 1/2 tspoon
Bengal gram 2 Tspoon
Mustard seeds
Urad dhal
Grated coconut
Salt
Oil

METHOD

Soak bengal gram in water for atleast 15 mins.

Heat oil in the pan add mustard seeds. When it splitters add urad dhal curry leaves.

Add finely chopped onion and saute until it gets transparent.

Now add the soaked bengal gram and again saute for few minutes.

Then add the chopped radish to the pan and required amount of salt.

Add chilli powder, corriander powder to the radish and fry until the radish get cooked.

Sprinkle little amount of water inbetween so that it helps radish to cook quickly.

Add garam masala and saute for few more minutes.

Finally add freshly grated coconut to it and remove the pan from heat.

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Egg Curry/Muttai Kulambu

INGREDIENTS

Onion  3/4 Big(finely chopped)
Tomato 1 Big(finely chopped)
Ginger Garlic Paste
Curry leaves
Egg 4
Chilli powder 1 Tspoon
Corriander Pdr 1 Tspoon
Jeera Pdr 1/2 Tspoon
Garam Masala  1/4 Tspoon
Coconut milk
Salt
Corriander leaves

METHOD

Heat the oil in the pan and add finely chopped onion,curry leaves,green chillies and saute for few mins until the onion turns transparent.

Then add freshly ground ginger garlic paste to it and saute.

Now add finely chopped tomato to the pan.

Add chilli powder, corriander powder, jeera powder, a pinch of turmeric and required amount of salt.

When the oil separates from the masala add coconut milk.

Add some water to the masala, when it start boiling drop out the egg into the gravy.

Allow it to boil until the egg gets cooked.

Finally add garam masala to the gravy and keep in flame for few minutes.

Garnish the curry with corriander leaves.

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Samosa

INGREDIENTS

For Flour

All purpose flour(Maida)  1 cup
Rawa  2 Tspoon
Salt (as required)

For Stuffing

Fennel seeds
Curry leaves
Potato 2 medium size
Green peas 1/4 cup
Green chillies 2(finely chopped)
Corriander pdr 1Tspoon
Garam masala  1Tspoon
Chilli powder(as per taste)
Corriander

Oil

METHOD

Make smooth dough with maida and rawa. keep it aside for 15 mins.

Step 1

Boil the potatoes and mash it.

Meanwhile in a pan add some oil and add fennel seeds chopped curry leaves.

Saute green peas until it get cooked.

Now add boiled potatoes and coriander powder, Garam masala, chopped corriander and salt as per required.

Saute the mixture for few minutes.

Step 2

Make the dough into small balls.

Knead a ball of dough, divide into four portions and keep them under a cloth to avoid drying.

Take one portion and roll it into a circular shape and cut it into halves.

Take one half and fold it into cone shape. Apply water the edge so the overlapping of the cone can be stick together.

Now fill the cone with the potato filling and seal the cone by applying the edges with water.

Meanwhile heat oil in a pan and and deep fry the samosas until it get golden color and crispy outside.

Thengai Chutney

INGREDIENTS

½ Coconut (cut into 1" cubes)
2 Green Chillies
1 Garlic clove
Salt to taste

To Temper:

A few sprigs of Curry Leaves
2 tablespoons Mustard Seeds
Oil for frying 

METHOD

1. Grind 

2. Temper with mustard & curry leaves. 

Malli Chutney

INGREDIENTS

2 bunches fresh Coriander Leaves
4 Green Chillies
8 teaspoons fresh grated Coconut
Salt to taste
2 teaspoons Sugar
3 teaspoons Lemon juice 

METHOD

1. Trim most of the stalks off the coriander & place the leaves in the Jar first. 

2. Grind 

3. Use either as an accompaniment or as required in other recipes.

Lemon Rice

INGREDIENTS

Lemon 2 (medium size)
Turmeric pdr
Jeera pdr  1/4 tspoon
Mustard seeds

Curry leaves
Bengal gram/peanuts
Dry red chilli 3
Salt
Steamed rice.
Oil

METHOD

Cook one cup of rice and keep aside. 

In a kadai add oil then add mustard seeds. Once it get splitter add dry red chillies, bengal gram and saute in the low flame.

Meanwhile take lemon extract in a bowl,  add a pinch of turmeric powder, jeera powder and required amount of salt to the lemon extract. 

No add the lemon extract to the tawa.,wait until it get boils.

Atlast add the steamed rice to the lemon extract in the tawa and mix well. 

Garnish it with coriander. 

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Vathal Kulambu

INGREDIENTS

Tamarind (lemon size)
Onion (small) 6 nos.
Sundaikai Vathal
Mustard Seeds
Urad dhal
Curry Leaves
Sesame Oil
Salt
Chilli Powder 1tspoon
Corriander Powder 1tspoon
Jeera Powder 1/2 tspoon

METHOD

Soak the tamarind ball in water for few mins.

Add 3 tspoon of sesame oil in a tawa.

Once it get hot add mustard seeds.

As it splitters add urad dhal curry leaves and Sundaikai vathal. Roast the sundaikai vathal in the oil.

After it get nicely roasted add the finely chopped onions.

Once the onion turn into golden brown color add the tamarind water.

Now add the above mentioned masalas to the taws.

Allow it to boil for few mins.

To thicken the vathal kulambu add a little bit of rice flour(say 1 tspoon).

This goes well with rice and appalam.

Paruppu Vadai

INGREDIENTS

Bengal gram 1 cup
Big Onion 1/2 (finely chopped)
Green chillies 3 (finely chopped)
Fennel seeds 1/2 tspoon
Curry leaves
Corriander
Salt
Oil

METHOD

• Soak the bengal gram in water for atleast 2 hours.
• Keep small amount of soaked gram aside and grind the remaining channal dhal coarsely.
• Need not add any extra water for grinding the soaked gram.
• Add the finely chopped onions, green chillies, fennel seeds, corriander, curry leaves and salt to taste.
• Make the mixture into a dough.
• Heat the oil in the tawa.
• Now make small balls from the bengal gram mixture and flatten it.
• Roast it in the oil in low flame until it becomes golden color.
• Serve hot with coconut chutney.

Dhal / Paruppu

INGREDIENTS

Toor dhal (or moong dhal)
Garlic (fresh) 1
Asafoetida
Sesame oil 1tspoon
Mustard seeds
Urad dhal
Dry red Chilli
Cumin seeds
Curry leaves
Salt
Oil


METHOD

Pressure cook the toor dhal along with crushed garlic, a pinch of asafoetida and add a spoon of sesame oil. ( it will take at least 4 - 5 whistle in the low flame )

Pre heat a pan and add oil. Now add mustard seeds. Once it get splitter add urad dhal, dry red Chilli, cumin seeds and curry leaves.

Now add the cooked dhal to the pan. Allow it to boil for 2 mins.

Serve dhal with rice along with a spoon of ghee.

Adai Dosai

INGREDIENTS

Rice - 1 cup
Thoor dhal+urid dhal+channa
Dhal+moong dhal - 1 cup
Onion (small size)- 1 no
half for grinding and half for the batter)
Garlic - 2 cloves
Green chillies - 3 nos
Dry red chillies - 3 nos
Cummin seeds - 1 tsp
Aniseed - 1 tsp
Peppercorn - 1/2 tsp
Coriander - 1 handful
Curry leaves
Asafoetida - 1 pinch
Salt - as needed
Oil - as required
Water - as needed

METHOD

1)Soak rice and all the dhals together for 2 or 3 hours.

2)Wash well and grind it in a mixture or a grinder with the items from Onion to Curry Leaves.
Dont grind too soft it should be little bit coarse.

3)After grinding it, add the half onion cut into very small pieces, salt ,asafoetida powder and mix well.

4)The batter should be like the one we make dosas.

5)Heat the Dosa tawa and apply very little oil.
:- The tawa sholud not be too hot.

6)Pour 1 laddle of dosa batter and spread lightly and make sure to keep the flame in the medium.

7)After a minute flip the dosa to the other side.

8)After a minute remove from the tawa.

Egg Fried Rice

INGREDIENTS

Onion big 1/2
Green peas
Ginger Garlic Paste
Carrot 1(chopped)
Green beans 4nos(chopped)
Paprika red color 1/2
Basmati rice 2cups
Egg 4nos
Oil
Salt
Cinnamon 3-4
Coconut milk 1/2 cup
Water 3 1/2 cups

METHOD

Add oil to the rice cooker. Once it get hot add cinnamon sticks and the basmati rice.

Fry the rice for few minutes then add half a cup of coconut milk and 3 1/2 cups of water.

Add required amount of salt. When the rice is ready keep it aside.

Now add oil in a pan and saute the sliced onion when it get half cooked add paprika beans and peas. Cook the vegetables until it is half done.

Add salt and little white pepper to the vegetable.

Now make scrambled egg in another pan.

Now fry the done rice in a big pan and add the half done vegetables and the scrambled eggs.

Now add little amount of white pepper to the rice.

Garnish it with corriander leaves.

(Adding coconut milk to the rice will give nice white color to ur fried rice )

Egg Pepper Gravy

INGREDIENTS

Big Onion 1
Corriander powder 1 tspoon
Chilli powder 1 tspoon
Black Pepper powder 1 tspoon
Egg boiled 2
Mustard seeds
Oil
Curry leaves
Salt

METHOD

Heat the pan and add oil. Add mustard seeds and curry leaves.

As mustard seeds splitters add finely chopped onion.

After the onion get transparent add coriander powder, Chilli powder and pepper powder and a pinch of turmeric powder and required amount of salt.

Add little amount of water and allow it to cook until the raw smell goes.

Now cut the boiled eggs into half pieces and add to the cooked masala.

Cook until the masala turns to thick gravy.

Garnish the gravy with Corriander. It goes well with chappathi.

Beef Curry

INGREDIENTS

Beef 250 gms
Onion 1 big(finely chopped)
Ginger paste
Garlic paste
Curry leaves
Chilli powder 1tspoon
Corriander powder 1table spoon
Meat masala 2 spoon
Green chilli 2 nos
Turmeric powder
Salt
Oil

METHOD

• Take all the above ingredients in a pressure cooker except onion and meat masala.
• And add 1 cup of water to it. Pressure cook it for 10 mins.
• Now saute the finely chopped onion in a pan.
• Add the cooked beef and 2 spoon of meat masala.
• Cook in the slow flame for 10 to 15 mins.
• (Add a little amount of rice flour to thicken the gravy)