Fish Pickle

Ingredients:

Flesh Fish (King Fish) 1 kg
Chili powder 5 Tablespoon
Garlic 250 gms
Ginger 100 gms
Gingerly oil 1/2 litre
Mustard 1 Teaspoon
Green Chili 5
Salt 1 n 1/2 Tablespoon
Vendhayam (Fenugrek) fry it and powder it 1/2 Teaspoon
Curry Leaves a bunch
Vinegar 50 ml

Method:

• Remove skin and bone from the fish and cut into small pieces.
• Marinate fish with 3 tablespoon of chili powder & salt for 1 hour.
• Fry the fish pieces in oil and keep aside.
  
• Peel the garlic and keep it aside.
• Cut ginger into small pieces.
• Add gingerly oil to a kadai.
• Add mustard when it splits add peeled garlic, green chili, ginger and curry leaves.
• Fry for few minutes.
• Add 5 tablespoon chili powder and salt to taste.
• Add fried fish and saute for few minutes.
• Add fried vendhayam powder.
• Finally add warm vinegar and off the stove.
  
• Soak one whole day then use the pickle.
  

Mysore Pak

Ingredients:

Gram Flour 1 cup (Sieve the gram flour)
Sugar 2 cup
Ghee 1 n 1/2 cup
Water 3/4 cup

Method:

• Add water to a pan keep the stove in low flame.
• Dissolve sugar in water.
  
• Add gram flour little by little(1 spoon each time) to the pan.
• Mix it well without lumps.
• Finally add ghee and stir well.
• When the mixture is not able to absorb any more ghee, the mixture becomes porous and starts leaving the edges of the vessel.
• Now pour the mixture to a greased plate.
• Allow it to cool and cut into pieces.

Spicy Toast

Ingredients:

Small onion (Shallots) 6
Green Chili 2
Garlic pod 2
Ginger 1/2 inch
Coriander or mint a handful
Curry leaves a handful
White Bread
Egg 2
Salt
Oil

Method:

• Beat the egg and salt well.
• Make a paste of small onion (Shallots), green chili, garlic pod, ginger, coriander or mint and
  curry leaves.
• Mix the paste with the egg.
• Dip the bread in the paste and toast it in the tawa.
• Add oil to bread sides.
• Turn bread and cook it.

A different quick snack, its very delicious.

• 
  

Appam

Ingredients:

Raw Rice (Pacha rice)2 cups
Cooked white rice 1/2 cup
Grated tender coconut 1 cup
Baking Soda 1/2 teaspoon
Dosa batter 1/2 cup
Salt to taste


Method:

• Soak raw rice for about two hours.
  
• Grind cooked rice, tender coconut, soaked raw rice and sufficient water, grind to a soft batter.
  
• Batter should be of pouring consistency.
• Add dosa batter and mix well.
  
• Ferment over night in a warm place.
  
• The next morning add baking powder and salt to taste.
• Heat the appam kadai.
• Pour a spoon of batter to the kadai and spread the batter in the kadai.
• Close the kadai with lid and cook appam.

Appam goes well with coconut milk.

Set Dosa

Ingredients:

Raw Rice (pacha arasi) 3 cups
Rice flake (aval) 1 cup
Urid dhal 1 cup
Fenugrek(vendhayam) 1 Tablespoon

Method:

• Soak the above ingredients in water for 4 hours.
• Grind it to a batter like dosa batter.
• Leave in over night for fermenting.
• Use the batter to make set dosa on a hot dosa tawa.

Set Dosa goes well with chutney.

Babycorn Fry

Ingredients:

Baby corn 10 (Slit into half)
Ginger n garlic 1 Teaspoon
Chili powder 1 Teaspoon
Salt
Corn Flour 1 Tablespoon
Gram Flour 2 Tablespoon
Rice Flour 2 Tablespoon
Oil to fry

Method:

• Boil water in a pan add baby corn and salt.
• Do not cover the pan and cook it.
• Filter water and use can use this water for making soup.
• Add salt, ginger n garlic paste, chili powder and mix well.
• Add all the flour and mix well with little water.
• Dip the corn in the batter and then fry it in oil.

Serve in with sauce.

• 
  

Rava Dosa

Ingredients:

Rava (Semolina) 1 Cup
Maida (Plain Flour) 1/2 Cup
Rice Flour 1 Cup
Jeera 1/2 Teaspoon
Whole Pepper 1/2 Teaspoon
Green Chili 1
Onion 1 (Finely Chopped)
Ginger crushed 1/2 Teaspoon
Chasewnut 10
Curry Leaves a bunch
Salt
Oil or Ghee

Method:

• Soak maida, rice flour, rava in water for 3 to 4 hours.
• Soak jeera in half cup of water for few minutes.
• Add the jeera to batter.
• Add green chili, whole pepper, curry leaves and salt to batter.
• The batter should be watery.
• Take the batter in a small cup and pour the batter from the corner in the dosa tawa.
  
• Sprinkle the cut onions and cahewnut over the dosa each time.
• Remove after they are nicely done and look crisp.

Rava dosa is good with steaming sambar and coconut chutney.

Maida Dosa (Indian Pancake)

Ingredients:
Maida (Plain flour) 1 and 1/2 Cup
Egg 1
Milk 1 and 1/2 Cup
Salt a pinch
Ghee 4 Teaspoon
Cardamom powder a pinch
Ghee or oil
Grated tender coconut 1/2 Cup

Method:

• Mix maida and salt, make a well in the middle.
• Add egg and whisk it, add milk gradually & mix evenly without any lumps.
• Add cardamom powder and mix well.
• Add the above to mixcy and beat it once to remove lumps.
• Heat a dosa tawa, then spread the maida mix in tawa.
• Pour ghee to oil to edges, and turn side and cook it.
• Sprinkle grated tender coconut and sugar.
• Fold the maida dosa.
  
• Serve hot.

Can spread jam or nutella or butter n sugar or honey as topping instead of coconut n sugar.

Poori

Ingredients:

Maida (Plain Flour) 1 Cup
Fine Semolina(Rava) 2 Tablespoon
Salt
Water to mix well
Ghee 2 Tablespoon
Oil to fry

Method:

• Mix maida (Plain Flour) , fine semolina (rava), 2 tbsp ghee, little salt to taste and knead it well by adding water little by little so that it becomes soft.
• Make this into small round balls.
• Using a roller flatten the balls one by one to make it round and flat of medium thickness.
• Deep fry this in hot oil till the poori pops fully and then remove it from the frying pan.

Poori is great with potato masala.......This is my favorite tiffin.

Chasew Vada

Ingredients:

Chasew nut 150 gms
Gram flour 4 Tablespoon
Rice Powder 2 Tablespoon
Maida(Plain flour) 1 Tablespoon
Chili Powder 1 Teaspoon
Turmeric Powder 1/4 Teaspoon
Salt
Oil to fry

Method:

• Heat 2 tablespoon of oil in a kadai.
• Mix gram flour, rice powder and maida with the hot oil 2 tablespoon of hot oil.
• Add chili powder, turmeric powder and salt.
• Mix the powder with 3 tablespoon of water.
• Add cashew and mix well.
• Fry the cashew in oil.

Its a great snack for chasew nut lovers.....

Moong Dhal (Pasi Paruppu) Vada

Ingredients:

Moong Dhal (Pasi Paruppu) 1 Cup
Onion 1 (finely chopped)
Green Chili 2
Coriander Leaves a bunch
Curry leaves a bunch
Rice flour 2 Tablespoon
Salt
Oil

Method:

• Soak in water for 1 hr and grind it in mixcy without adding water.
• Add chopped onions, green chili, curry leaves and coriander with the moong dhal paste.
• Add rice flour and salt mix well.
• Heat oil in a tawa.
• Make small vada and fry it in oil.

Taste is very good....Try and drop comments.

Sago (Javarisi) dosa

Ingredients:

Curd 1 Cup
Sago (Javarisi) 200 gms (Soak it in water for 1/2 hr)
Rice flour 1/2 cup
Onion 1 (finely chopped)
Green Chili 1
Coriander Leaves a bunch
Curry leaves a bunch
Ghee or oil

Method:

• Mix curd, salt and rice flour with the soaked sago.
• Add chopped onions, green chili, curry leaves and coriander.
• Heat the dosa tawa, take the sago mixer in a spoon and spread it flat with spoon (make small dosa shape).
• Pour oil to the edges and turn the side, cook it well.

It goes well with chutney, a simple snack to do when u get unexpected guests.

Idiyappam Vegetable Briyani

Ingredients:

Beans 5
Carrot 1
Potato 1
Peas 1/2 cup
Ginger and Garlic Paste 1 Teaspoon
Turmeric Powder 1/4 Teaspoon
Onion 1
Cinnamon 1
Cloves 1
Cardamom 1
Curry Leaves a bunch
Cooked Idiyappam 15(make it into small pieces)
Oil
Salt

To make Paste:

• Jeera 1 and 1/2 teaspoon, 2 tablespoon coconut and 1 green chili.

Method:

• Add oil to kadai, cinnamon, cloves and cardamom.
• Add onion, curry leaves, ginger and garlic paste and chopped vegetable.
• Add turmeric and paste.
• Add little water and cook it, make it dry.
• Add cooked idiyappam and mix well.

Its a very good evening snack.

Carrot Halwa

Ingredients:

Carrot grated 2 Cups
Sugar 3/4 to 1 Cup(As needed)
Milk 2 Cups
Cashew roasted in ghee a handful
Cardamom powder 1/4 Teaspoon
Ghee

Method:

• Add ghee to kadai, then add grated carrot and fry still raw smell goes.
• Add milk and cook the carrot well, make it thick.
• Add sugar and cardamom powder.
• Finally add fried cashew nut.
  

Rava Kichadi

Ingredients:

Rava(Semolina) 1 Cup
Onion 2
Tomato 2
Green Peas 1/2 Cup
Mustard 1/2 Teaspoon
Curry Leaves a bunch
Turmeric Powder 1/4 Teaspoon
Oil or Ghee
Salt

To make Paste:

Garlic 4 pods
Cinnamon 1
Cloves 1
Cardamon 1
Soombu(Fennel Seeds) 1/4 Teaspoon
Green Chili 2

Method:

• Fry rava in ghee
• Add mustard and curry leaves to oil in a pan.
• Add onion and fry till it turns golden brown.
• Add tomato, peas and turmeric powder and fry it for 4 minutes.
• Add 3 cups of water, salt and boil it.
• Add rava little by little to the pan and mix without lump.
• Close the pan.
  
• Keep the flame in sim for 10 mins.
• Garnish with coriander leaves.

Goes well with sambar and chutney.

Medu Vada (Urid dhal vada)

Ingredients:

Urid dal 1 Cup(Soak in cold water for 1 hr)
Big Onion 1 (Finely chopped)
Whole Pepper 1/4 Teaspoon(grind it coarsely)
Salt
Oil

To make a paste:

Green Chili 3
Curry Leaves a bunch
Ginger little

• Grind and make a coarse paste.

Method:

• Grind the urid dal adding little water. It must be thick.
• Add finely chopped onion, coarsely grinded whole pepper and grinded paste.
• Add salt as needed.
• Take water in a bowl.
• Take small amount of batter, make a ball first and make a hole in the middle. It will look like a small donut.
• Heat the oil and deep fry the donut shaped vada, turn it on the other side until it becomes golden brown on both the sides.
• It goes well with coconut chutney.

Mutton Coconut Korma

Ingredients:

Mutton 1/2 kg
Onion 2
Cloves 2
Cardamom 2
Cinnamum 1 Inch
Ginger and Ginger Paste 1 Teaspoon
Salt
Oil

Masala:

• Dry red chili 10, Sombu(Fennel seeds) 3 Teaspoon, Jeera 3 Teaspoon, Grated Coconut 1 cup and little Cashew nut. Grind it into a paste.
  

Method:

• Add oil to pressure cooker add cloves, cinnamum and cardamom.
• Add onion, ginger and garlic paste, saute for 3 minutes.
• Add mutton, salt and add masala paste, fry for 3 to 4 minutes.
• Add little water and close the cooker lid, cook the mutton.

Goes well with tiffin and chappati.

Mutton Kulambu (Gravy)

Ingredients:

Mutton 1/2 kg
Small Onion(Shallots) 8 to 10
Ginger and Ginger Paste 1 Teaspoon
Chili Powder 1 1/2 Teaspoon
Dhannia Powder 1 Teaspoon
Garam Masala Powder 1/2 Teaspoon
Grated coconut 1/4 Cup ( Fry it in pan without adding oil and grind it)
Curry Leaves a bunch
Oil

Method:

• Add oil to pressure cooker add onion, ginger and garlic paste and curry leaves, saute for 3 minutes.
• Add mutton, salt and all the masala powders, fry for 3 to 4 minutes.
• Add little water and close the cooker lid, cook the mutton.
• Add coconut paste and bring to boil.

Red Chilli Mutton fry

Ingredients:

Mutton 1/2 kg
Jeera seeds 1 Teaspoon
Dry Red Chili 15
Urid dhal 3 Tablespoon
Curry Leaves a bunch
Small Onion(Shallots) 5 to 6
Oil (Nalla ennai (gingely oil))
Salt

Method:

• Add oil to pressure cooker and add jeera, urid dhal, dry red chili and curry leaves, saute for 2 minutes.
• Add onion and saute for 3 minutes.
  
• Add mutton andsalt and fry for a while.
• Add little water close the lid and cook the mutton.
• Fry the mutton dry.
  

Yummy mutton fry this one is my favorite....Try it out and drop comments

Mutton Fry

Ingredients:

Mutton 1/2 kg
Sombu (Fennel Seeds) 1/2 Teaspoon
Dry Red Chili 3
Urid dhal 2 Tablespoon
Chili Powder 1 1/2 Tablespoon
Dhanni powder 1 Tablespoon
Jeera Powder 1/2 Tablespoon
Curry Leaves a bunch
Oil (Nalla ennai (gingely oil))
Salt

Method:

• Add oil to pressure cooker and add fennel seeds, urid dhal, dry red chili and curry leaves, saute for 2 minutes.
• Add mutton and all the masala powder to mutton, salt and fry for a while.
  Add little water close the lid and cook the mutton.
• Fry the mutton dry.
  
• Garnish with coriander leaves.
  

Very tasty and easy to make....

Mutton Chukka

Ingredients:

Mutton 1/2 Kg (Wash mutton with little turmeric powder)
Jeera 1 Teaspoon
Dry Red Chili 4
Small Onion(Shallots) 6 to 8
Chili Powder 1 Teaspoon
Pepper Powder 1/2 Teaspoon
Jeera Powder 1/2 Teaspoon
Garam Masala 1/2 Teaspoon

Method:

• Add oil to pressure cooker add jeera and dry red chili saute for 2 minutes.
• Add onion and saute for 3 minutes.
• Add mutton, salt and all the masala powders, fry for 3 to 4 minutes.
• Add little water and close the cooker lid, cook the mutton.
• If mutton is watery, make the water to evaporate to make it thick.
  
• Finally garnish with coriander leaves.

Mutton Chukka is ready and goes well with rice and rasam

Cabbage Rice

Ingredients:

Basmati Rice 1 Cup
Cabbage finely choped 3/4 Cup
Onion 1
Cinnamon 1 Inch
Cardamon 2
Cloves 2
Sombu(Fennel Seeds) 1 Teaspoon
Cashew nut little (Fry it in ghee or oil)-Optional
Salt
Oil

Grind to Paste:

Coriander Leaves a handful
Green Chilies 3 to 4
Grated coconut 1/4 cup

• Grind all the above to a paste.

Method:

• Add oil to pressure cooker and add cinnamon, cardamom, cloves and fennel seeds.
• Add onion and saute for 3 to 4 minutes.
• Add cabbage and fry for 2 to 3 minutes.
• Add the grinded paste and fry for 2 minutes.
• Add rice and 2 cups water cook the rice.
• Garnish with fried cashew nuts and coriander leaves.
  

Pudina (Mint) Rice

Ingredients:

Rice 1 Cup
Cashew nut little (Fry it in ghee or oil)-Optional
Turmeric powder 1/4 teaspoon
Salt
Oil

Make a Paste:

• 1 bunch pudina(Mint) grind it to paste and keep it aside.

Garlic Pods 3
Ginger 1 inch
Green Chilies 4
Grated Coconut 1/4 Cup
Sombu (Fennel Seeds) 1 Teaspoon

• Grind the above ingredients into a pate.

Method:

• Add oil to vessel and add the grinded paste and fry for 2 minutes.
• Add the pudina paste and turmeric powder fry for 3 to 4 minutes.
• Add rice, water 2 cups and salt.
• When rice is cooked garnish it with fried cashew nuts.

Simple healthy pudina rice is ready to eat. It is good with potato sabji and raita

Bisibelebath (Sambar Sadham)

Ingredients:

Rice 2 Cup
Toor Dhal 1 Cup
Turmeric Powder 1/4 Teaspoon
Asafoetida Powder 1/4 Teaspoon
Potato 1 small
Carrot 2
Beans 8
Peas 1/2 Cup
Drumstick 1
Small Onion 12 to 14
Tomato 4
Dry Red Chilies 6
Mustard 1 Teaspoon
Tamarind Lemon size (make a pulp)
Ghee 4 Teaspoon
Cashew nut little(Fry it in ghee)
Oil

Masala Powder:

Channa Dhal 2 Teaspoon
Dhania Seeds 3 Teaspoon
Fenugrek(Methi seeds) 1 Teaspoon
Dry Red Chilli 14
Cinnamon 1 Inch
Cloves 1
Grated Coconut 3 Table spoon

• Fry all the above ingredients in a fry pan.
  
• When it cools add to mixcy and powder it.

Method:

• Add rice, toor dhal, asafoetida powder, salt, turmeric powder and add 5 cups water to pressure cooker and cook it.
• Leave it aside.
  
• Add oil to a pan and add mustard when it splits add 6 dry red chilies and curry leaves.
• Add small onions and fry for 3 to 4 minutes.
• Add tomato, vegetables and salt fry for 2 to 3 minutes.
• Add 5 to 6 spoon of masala powder fry for 2 minutes.
• Add water and cook the vegetable.
• Add tamarind pulp and boil it.
• Note this gravy should be watery.
• Add this gravy to cooked rice and dhal.
  
• Mix well, add ghee and fried cashew nuts.
• Garnish with coriander leaves.

Goes well with potato chips.

Coconut Rice

Coconut rice is one of the dishes that can be prepared in no time, but tastes deliciously.

Ingredients:

Rice 2 Cup
Grated Coconut 1 Cup
Mustard 1/2 Teaspoon
Urid Dhal 1 Teaspoon
Channa Dhal 1 Teaspoon
Curry Leaves a handful
Dry Red Chili 4 to 5
Ghee 1 Teaspoon
Salt
Oil


Method:

• Cook rice with salt.
• Add oil to pan and add mustard, urid dhal, channa dhal, dry red chilies and curry leaves and fry for 2 to 3 minutes.
• Add the grated coconut and fry for 1 to 2 minutes.
• Add rice to the pan and mix well in low flame.
• Add salt if needed.
• Add ghee and mix well.
  

Masala Rice

Ingredients:

Basmati Rice 1 Cup
Onion 1 big
Tomato 2 Big
Green chili 3 to 4
Curd 2 Tablespoon
Chili Powder 1 Teaspoon
Cinnamon 1 Inch
Cardamon 2
Cloves 2
Sombu(Fennel Seeds) 1 Teaspoon
Ginger and Garlic Paste 1 Tablespoon
Garnish with coriander leaves
Salt
Oil

Method:

• Add oil to pressure cook and add cinnamon, cardamon, cloves and fennel seeds.
• Add ginger and garlic paste, onion and fry for 2 to 3 minutes.
• Add tomato, green chili, chili powder and curd fry for 3 to 4 minutes.
• Add rice, salt and add 2 cups of water after 2 whistle off the stoves.
• Garnish with coriander leaves.
  

Curd Rice

Curd rice is one of the most popular finishing course in South India. There are lots of recipe around. But I found the following simple and tasty....... Believe me u will become fan of this curd rice once u taste it.

Ingredients:

Rice 2 Cups
Mustard 1/2 Teaspoon
Urid Dhal 1 Teaspoon
Channa Dhal 1 Teaspoon
Curry Leaves a handful
Green Chili 2 or 3
Ginger 1 Inch
Curd 3 to 4 Cups
Milk 1 Cup
Carrot grated 1/4 Cup (Optional)
Oil
Salt

Grind:

• Add ginger, green chili's and curry leaves to mixcy and grind coarsely.
  

Method:

• Cook rice with salt(rice should be soft).
• Add milk and curd to rice and mix well.
• Add more curd and salt if needed.
  
• Add oil to kadai and add mustard, when it slits add urid dhal and channa dhal.
• Add the coarsely grinded paste to the kadai and fry for 2 to 3 minutes.
• Add this to curd rice and mix well.
• Garnish with grated carrot and coriander leaves.

Yummy curd rice ready......

Chicken Fry

Ingredients:
Chicken Boneless 1/2 kg
Corn Flour Powder 3 Tablespoon
Gram Flour 3 Tablespoon
Curry Leaves a bunch
Salt
Oil to fry

To make a paste:

Red Dry Chili 15
Garlic Pods 3
Ginger 1 inch
Lemon juice 3 Tablespoon

• Add dry red chili to boiling water and cook it.
• Allow it to cool.
• Drain the water and add to mixcy.
• Add garlic, ginger and lemon juice and grind to make a paste.

Method:

• To the chicken add the grinded paste, corn flour and gram flour powder.
• Add salt as needed and curry leaves.
• Leave it for 1/2 to 1 an hour.
• Fry the chicken in oil.
  

Pepper Pork

Ingredients:

Pork 1/2 kg (Cut into chunks and wash it)
Turmeric Powder 1/2 Teaspoon
Pepper Powder 2 Teaspoon
Small Onions(Shallots) 3 to 4
Salt
Oil

Method:

• Add oil then to pressure cooker, add small onions and saute for 3 to 4 minutes.
• Add pork, turmeric powder, pepper powder and salt.
• Close the cooker and cook for 30 minutes (5 to 6 whistles)
• When pork is cooked, fry it dry and garnish with coriander.

Spicy Pork

Ingredients:

Pork 1 kg (Cut into chunks and wash it)
Turmeric Powder 1/2 Teaspoon
Tamarind Lemon Size(Take thick pulp)
Small Onions(Shallots) 3 to 4
Salt
Oil

To make Paste:

Mustard 1 Teaspoon
Whole Pepper 1/4 Teaspoon
Jeera 1/4 Teaspoon
Chili Powder 2 Teaspoon
Small Onions(Shallots) 3 to 4

• Grind all the above ingredients to a fine paste.

Method:

• Add oil then to pressure cooker, add small onions and saute for 3 to 4 minutes.
• Add pork, grinded paste, tamarind pulp and salt.
• Close the cooker and cook for 30 minutes (5 to 6 whistles)
• When pork is cooked, garnish with coriander.
  

Spicy Chicken Gravy

Ingredients:

Chicken 1/2 kg
Small onion(Shallots) 6 to 7
Garlic Pods 3 (Cut into small pieces)
Ginger 1 inch(Press it)
Coconut Milk 1/2 Cup
Potato 2 Small(Optional)
Oil

Roast and make a Powder:

Chili Powder 2 Tablespoon
Coriander Powder 2 Tablespoon
Soombu(Fennel seeds) 1/4 Teaspoon

• Fry each ingredients separately in a pan in medium heat.
• Then make a powder.

Method:

• Add oil to pan and add ginger and garlic, then add onions and fry for 4 to 5 minutes.
• Add chicken, prepared masala powder and add water.
• When chicken is half cooked add cut big pieces of potato.
  
• When chicken is done, add coconut milk.
• Garnish with coriander leaves.
  

Chettinad Chicken Curry

Ingredients:

Chicken 1 kg, washed and cut into medium sized pieces
Small onions(shallots onions) 1 Cup
Tomato 1
Turmeric Powder 1/2 Teaspoon
Curry Leaves a handful
Coconut Milk 1 Cup
Coriander Leaves to garnish
Salt
Oil

Make a paste:

Green chili 2
Garlic pods 8
Ginger 1 inch
Poppy seeds (soak in warm water for 10 mts) 1 Teaspoon

• Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.

Roast and make a powder:

whole Pepper 1/2 Teaspoon
Jeera seeds 1/2 Teaspoon
Soobu(fennel seeds) 3/4 Teaspoon
Coriander seeds 1 and 1/2 Tablespoon
Dry red chillies 6 to 8
Cardamoms 2
Cinnamon 1 Inch
Curry Leaves a handful
Oil 1/2 Teaspoon

• Add oil to a pan and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 minutes. Remove from fire, cool and grind to a powder.

Method:

• Add oil to a pan, add the small onions and curry leaves and saute till transparent.
• Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 minutes and do stir the chicken once in a while.
• Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 minutes, uncovered.
• Now add the coconut milk and cook the chicken.
• Finally add the ground masala powder and cook for 3 minutes.
  
• Garnish with fresh coriander leaves.

Serve hot with white rice, chapatis or dosas.

Chicken Pakoda 1

Ingredients:

Boneless Chicken 1/2 kg
Corn Flour powder 1 and 1/2 Cup
Maida powder 3 Tablespoon
Ginger and Garlic paste 1 Teaspoon
Curd 6 Tablespoon
Food Colour Optional
Chili Powder 2 Tablespoon(as required)
Salt
Egg 1
Oil for frying

Method:

• Marinate Chicken with corn flour powder, maida powder, ginger and garlic paste, curd and
  chili powder.
• Marinate the chicken for 2 or more hours.
• Add egg to the marinated chicken and mix well, before frying the chicken in oil.

Chicken bakoda is a great snack.

Chicken Roast

Ingredients:

Chicken 1/2 kg
Chilli powder 1 Tablespoon(as required)
Ginger and Garlic paste 1 Teaspoon
Curd 2 Tablespoon
Food colour 2 drop (optional)
Butter or Ghee 3 Tablespoon
Cinnamon 1

To Marinate:

• Mix chicken with chilli powder, curd, ginger and garlic paste and salt.
• Marinate for 1 hour or more.

Method:

• Cook the chicken in pressure cooker.
• Add butter to the frying pan and add the cooked chicken.
• Fry it well.

Chicken roast is ready.

Chicken Korma

Ingredients:

Chicken 500 gms
Small Onion 12( cut into small pieces)
Tomato 2 small
Garlic and Ginger paste 1 Tablespoon
Jeera 1 Tablespoon
Soombu 1 Teaspoon
Whole Pepper 1 Teaspoon
Garam masala Powder 1 Teaspoon
Chicken masala Powder 1 Tablespoon
Desiccated coconut 1/4 cup or Handful
Curry Leaves a Bunch
Corriander Leaves to Garnish
Oil

Make Masala Paste:

• Add 1 Tablespoon of oil to a pan and add 6 small onions and fry for 3 minutes.
• Add jeera, whole pepper, soombu and curry leaves and fry for 2 to 3 minutes.
• Then grind it in a mixer and make a paste.

Coconut Paste:

• Grind the coconut in a mixer and make coconut milk.
  

Method:

• Add oil to pan, add the remaining small onion, ginger and tomato, saute it for 3 to 4 minutes.
• Add chicken masala powder and garam masala powder.
• Add Chicken and fry for 3 minutes.
• Add the masala paste and add water.
• Close the lid and cook the chicken.
• when chicken is done add coconut milk and bring it to boil.
  
• Garnish with coriander leaves.

Chicken Cutlet

Ingredients:

Chicken 1/2 kg (Boneless)
Big Onion 4
Green chillies 8
Ginger and garlic paste 1 teaspoon
Pepper powder 1 tablespoon
Garam masala powder 1/2 tablespoon
Potato 3 small
Coriander Leaves a handful
Egg 1
Bread crumbs or Rava(Semolina)
Oil

Method:

• Cook chicken with salt in a pan of boiling water.
• When the chicken is done, grind it in the mixer and keep it aside.
• Boil the potato separately with salt and mash it.
  

• Add oil to kadai and add onion and saute it.
• Add green chillies, ginger and garlic paste and add pepper and garam masala powder.
• Add the grinded chicken amd mix well, if needed add salt.
• Add mashed potato, coriander leaves and mix well.
• Now the cullet filling is ready.
  

• Beat egg in a bowl.
• Take bread crumbs in a bowl.
• Make small balls of the chicken fillings and press it flat.
• First dip in egg, then on bread crumbs or semolina.
• Finally deep fry in oil.

Yummy cutlet snack is ready.... goes well with sauce or mint cutney.....

Chilli Chicken

Ingredients:

Chicken 1/2 kg
Onion 2 nos(chop it finely)
Green chillies 2 to 4
Oil

To marinate:

Red chilly powder ½ tablespoon
Soy sauce 2 tablespoon
Ginger-garlic paste 1 tablespoon
Black pepper 1 teaspoon
Corn Flour powder 1 tablespoon
Turmeric powder 1/4 teaspoon
Salt As needed

Method:

• Marinate chicken for about 30 mins.
  
• Saute onions and green chillies about 5 mins.
• Add chicken along with the remaining marinade and saute, until gravy is thick.
• Garnish with coriander leaves.
  

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Jeera Chicken

Ingredients:

Chicken 500 gms
Small Onion 2 Cups or Big Onion 2
Tomato 2 small
Garlic pods 6 (Cut into small pieces)
Ginger 1 inch (Cut into small pieces)
Jeera 2 Teaspoon
Chilli Powder 1 Teaspoon
Curry Leaves a Bunch
Corriander Leaves to Garnish
Oil

Method:

• Add oil to kadai, add jeera.
• Add onion, finely chopped garlic and ginger and curry leaves, saute it for 3 to 4 minutes.
• Add the tomato to the kadai and saute for 2 to 3 minutes.
• Add chilli powder and chicken.
  
• Fry the chicken and cook it without adding water.
• Close the lid and cook the chicken.
• Garnish with coriander leaves.

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Pepper Chicken

Ingredients:

Chicken 250 gms(Boneless)
Small Onion 1 cup
Pepper 3 Teaspoon
Green Chillies 3(Slit it) or Capsicum 1
Curry Leaves a bunch
Oil

Method:

• Cut chicken into small pieces, mix it with pepper and salt and leave the marinated chichen for 1 hour or more.
• Add oil to kadai, fry onion ( Note: More onion the taste is good) and curry leaves.
• Add the marinated chicken to the kadai.
• Fry the chicken and cook it without adding water.
• Close the lid and cook the chicken.
• When the chicken is cooked add the slitted green chillies(or capsicum) and mix well.
• And garnish with coriander leaves.

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Butter Chicken Masala

Ingredients:

Boneless chicken 1/2 kg
Big Onion 1
Tomato 1 ( Boil it in water and peel the skin and mash it to paste)
Chasew nut 6
Chilli powder 1 teaspoon
Turmeric powder little
Jeera 1/4 teaspoon
Butter 1 tablespoon
Ginger and garlic paste 1/2 teaspoon

Make a Paste:

• Fry onion in little oil and add to mixer.
  
• Add cashew nut and grind it to paste.

Method:

• Add butter to kadai, when butter melts add jeera.
• Add onion paste, ginger and garlic paste and fry for 2 to 3 minutes.
• Add chicken, chilli powder, turmeric powder and fry for 2 minutes.
• Add tomato paste and saute it.
• Cook till chicken is done.
• Garnish with coriander leaves

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Tomato Rice

Ingredients:

Basmati Rice 1 Cup
Tomato 5
Onion 1 small
Ginger and Garlic paste 1 Tablespoon
Cardamom 2
Sombu 1 Teaspoon
Cinnamom 2 small pieces
Cloves 2
Peas 1/2 Cup
Dhania Powder 1 Teaspoon
Chilli Powder 1 and 1/2 Teaspoon
Jeera Powder 1 Teaspoon
Coconut Milk 2 Cup
Coriander Leaves
Curry Leaves

Method:

• Add oil to pressure cooker, then the spices and saute for 2 minutes.
• Add onion, when it turns golden brown add tomato, curry leaves and ginger and garlic paste fry for 2 minutes.
• Add peas, chilli powder, dhania powder and jeera powder.
• Fry for 3 to 4 minutes.
• Add rice, salt and 2 cups of coconut milk, leave 2 whistle.
• Open the cooker after 20 minutes and garnish with coriander leaves.

Serve with raita or egg curry.

Jeera Rice

Ingredients:

Jeera 2 Tablespoon
Rice 1 Cups
Oil 1 Tablespoon
Red Chillies 2
Salt
Curry leaves

Method :

• Heat the oil in a pan, add red chillies, jeera.
• Once jeera splutters turn off the stove and add curry leaves.
• Add rice , add some salt(according to your taste) and 2 cups water.Turn on the cooker.
• Garnish with coriander leaves.
  

Simple isn’t it….yet tasty with fry (any veg fry goes well with this).

Ghee Rice

Ingredients:

Basmati Rice 1 Cup(Soak in water for 1/2 to 1 hour)
Onion 1 Big
Cinnamom 2 small pieces
Cloves 2
Cardamom 2
Green Chillies 4
Whole Pepper 1 Teaspoon
Cashew nut Little
Ginger and Garlic paste 1 Tablespoon
Coriander Leaves
Ghee

Method:

• Add ghee to pressure cooker.
• Add the cloves, cinnamom, cardamom and whole pepper, fry for 2 minutes.
• Add onion and green chillies, when it turns golden brown colour add ginger and garlic paste, fry for 2 to 3 minutes.
• Add 2 cups of water, rice and salt.
• Close the cooker. Do not put weight.
• When steam comes from cooker, note the time and leave it for 7 minutes.
• Then switch off the stove.
• After 15 minutes open the cooker.
• Garnish it with fried cashew nut and coriander leaves.

Serve hot with raita.

• 
  

Mushroom Briyani

Ingredients:

Basmati Rice 2 Cups
Onion 2
Tomato 2 Big
Dhania Powder(Coriander Powder) 1 and 1/2 Teaspoon
Jeera Powder 1 Teaspoon
Cloves 8
Cardamom 2
Cinnamom 2
Green Chillies 10(Cut it length wise)
Ginger and Garlic paste 2 Teaspoon
Little Coriander, Pudina(Mint), and Curry Leaves
Mushroom(Closed Cup or Button) 250 gms
Oil

Method:

• Add oil to pressure cooker, then the spices and saute for 2 minutes.
• Add onion, when it turns golden brown add tomato, green chillies and ginger and garlic paste fry for 2 minutes.
• Add coriander, pudina and curry leaves.
• Add mushroom, turmeric powder, dhania powder and jeera powder.
• Fry for 3 to 4 minutes.
• Add rice, salt and 2 cups of water, leave 2 whistle.
• Open the cooker after 20 minutes and garnish with coriander leaves.

Serve with any spiced curry or any raita.

• 
  

Lemon Rice

Ingredients:

Rice 1 Cup
Green Chillies 6(Cut into small pieces)
Ginger 1/2 Inch(Cut into small pieces)
Urid dal 1 Teaspoon
Channa dal 1 Teaspoon
Mustard 1 Teaspoon
Lemon 2(Squeeze it in a small bowl)
Water 1 Cup
Curry Leaves
Turmeric Powder 1 Teaspoon
Ghee 1 Teaspoon
Oil

Method:

• Cook rice with salt and keep a side.
• Add oil to a saucepan, then add mustard.
• When it splits add urid dal, channa dal, curry leaves.
• Add turmeric powder, ginger and green chillies. Fry it for 2 to 3 minutes.
• Add lemon juice and 1 cup of water.
• Boil the content till all the water evaporates and oil separates.
• Add the rice to the saucepan and add ghee and mix well.

The lemon rice is now ready to serve.

Fried Rice

Ingredients:

Basmati Rice 1 Cup
Carrot 1
Peas 1/2 Cup
Beans 1/2 Cup
Cabbage 1/2 Cup
Spring Onion 1 Bunch
Green chili 1 Small (Cut into small pieces)
Garlic 2 Pods (Cut into small pieces)
Ginger 1/2 Inch (Cut into small pieces)
Soya Sauce 1 Teaspoon
Ajenomoto( Chinese Salt) 1 Teaspoon
Pepper 1 and 1/2 Teaspoon
Oil

Method:

• Cook rice with salt, add drain it.
• Add oil to kadai, then add green chili, garlic and ginger. Saute it well.
• Then add all the vegetables and sprinkle some water & cover it for 2 to 3 minutes.
• Add finely chopped spring onion and fry well.
• Sprinkle pepper and ajenomoto.
• Add cooked rice and soya sauce, mix well.
  
• Add pepper and salt if needed.

If needed add scrambled egg(with pepper and salt) to the rice and mix well.
Fried rice ready, Drop your comments.

Spinach Dal

Ingredients:

Spinach One bunch(washed and cut or tiered into big pieces)
Toor Dal 1 cup
Tomato 1 medium sized
Onion 1 medium sized
Green chillies 7 or 8
Turmeric 1/2 Teaspoon
Tamarind Lime size (Soak in water)
Water 1 Glass

For Seasoning:

Oil or ghee 1 teaspoon
Cumin 1 teaspoon
Mustard seeds 1 teaspoon
Minced garlic 1 teaspoon
Chana dal 1 teaspoon
Urad dal 1 teaspoon
Few pieces of curry leaves
Dried red chilli pieces

Method:

• Add all the above ingredients and pressure cook it.
• Then add 1 tsp of salt and with a whisk or a wood masher make a paste of spinach dal.
• In a saucepan, add one tsp of oil or ghee and lightly fry the minced garlic, urad dal, chana dal, cumin and mustard seeds, red chilli pieces and curry leaves.
• Add the spinach dal to the saucepan and combine them together.
  
• Serve the dal with rice or with chapati/roti.

Vegatable Briyani

Ingredients:

Rice 1 Cup
Onion 2
Tomato 2 Small
Sombu 1 Teaspoon
Garam masala 1/2 Teaspoon
Green chillies 4 to 6 ( Slit it lengthwise)
Turmeric powder 1/2 Teaspoon
Beans 1/2 Cup
Carrot 1/2 Cup
Potato 1
Peas 1/2 Cup
Salt
Oil or Ghee

To grind:

Garlic 3 Pods
Ginger 1/2 Inch
Pudina(Mint) A handful
Coriander A handful

Grind coarsely, Dont make it into a fine paste.

Method:

• Add oil or ghee to pressure cooker and add sombu.
• Then add onion, when it turns golden brown add the grinded paste.
• Now add turmeric powder and garam masala and saute it.
• Add the vegetables and tomato and saute it.
• When oil separates, add water and leave it to boil.
• Add rice and salt, close the cooker.
• After two whistle rice is done.
• Garnish with coriander leaves and add little ghee for flavor.

Now delicious vegetable briyani is ready. Enjoy it.

Mutton Briyani

Ingredients:

Basmati Rice 1 Cup ( Soak in water for half an hour)
Mutton 200 gms
Onion 2
Tomato 2 Small
Curd 1/2 Cup
Ginger n Garlic paste 2 Teaspoon
Cloves & Cardamom for seasoning
Few Pudina(Mint) Leaves
Few Coriander Leaves


To make a Paste:

Green Chillies 8
Cloves 2
Little Cashew nut
Little Pudina(Mint) Leaves

Method:

• Add oil or ghee to Pressure Cooker.
• Add cloves, cardamom and few pudina leaves.
• Then saute onions , then tomato & add ginger n garlic paste.
• Saute the above well.
• Add the grinded paste and saute till pudina smell goes.
• Add mutton, curd and salt after it blends add little water and pressure cook.
• The add rice to the pressure cooker and pour water( 1:2 ratio) and salt and leave for one whistle.
• Open the Pressure Cooker after 20 mins and add little ghee and garnish with coriander leaves.

Do enjoy and drop comments.