Mushroom Gravy

 

Ingredients:

Mushroom - 1 cup (washed,chopped)

Onion - 1 no (medium size)

Tomato - 2 nos (medium size)

Coconut - 2 tbs (shreded)

Green chillies - 2 nos (slitted)

Ginger garlic paste - 1 tbs

Red chilly powder - 2 tsp 

Coriander powder - 2 tsp 

Turmeric powder - 1 tsp 

Black pepper powder - 1 tsp

Pattai - 2 nos 

Lavangam - 2 nos 

Sombu - 1 tsp

Oil - 2 tbs 

Salt  to taste

Curry and coriander leaves to garnish

 Method:

 The whole process'll  do only at medium flame.

 Chop and Wash the mushrooms in warm water and keep aside.  

 Make a paste of  red chilly powder, coriander powder, turmeric powder,

 pepper powder and  salt in a small cup of water and Soaked the mushrooms in it.  

 Grind coconut , half of the onion , 1 tomato  and sombu.

 Chop the half onion ,  1 tomato and the green chilly.

 In a pan , put oil to heat add pattai and lavangam and a few curry leaves. 

 When the nice aroma comes out add the chopped onion and 

 ginger garlic paste , slitted green chilly , chopped  tomato one by one. 

 Saute well. Then add the mushroom, adjust salt and add  a cup of water and stir well.  

 Close with a lid and cook untill the mushrooms come soft.

 Finally add the ground coconut paste and  stir well. 

 When the gravy comes thick garnish with curry and coriander leaves.

 It is a  rich fibre content and nice match to chapatti and Ghee roast ...

                                                        

Coconut Rice

  

Ingredients:

 Rice -   2 cups

 Coconut-  1/2 cup (grated)

 Roasted ground nut - 2 tbs

 Ginger - 1 piece (medium size)

 Green chillies  -2 nos

 Cumin seeds - 2 tsp
 
 Bay leaf  - 2 nos 

 Pattai -  2 nos 

 Lavangam  - 2 nos 

 Dry red chillies  - 3 nos

 Asafoetida -  a pinch

 Curry leaves -  a handfull

 Coriander leaves - to garnish 

 Salt to taste.

 Oil  - 2 tbs.

  

  Method:

  Cook the rice with salt and drain it.

  Grind coconut, ginger, green chillies, coriander, cumin seeds adding a little water.

   In a pan  at medium heat put oil, add asafoetida, bay leaf, pattai , lavangam, 

  dry red chillies and curry leaves.

  Now add the ground coconut mixture,roasted ground nut, salt and 

  saute for 2-3 minutes.

  Mix this into the cooked rice. Serve after half an hour...

Vegetable Manchurian

 

Ingredients:

Cabbage  - 1 cup   (finely chopped)

Carrot  - 1/2 cup   (finely chopped)

 
Capsicum - 1/4 cup (finely chopped)

Beans - 1/4 cup (finely chopped)

Green chillies  -   2 nos (finely chopped)

Soya Sauce -  2 tsp

Ajinomoto - a pinch

Black Pepper - 1 tsp

  
Corn Flour -   4 tsp

Oil as you need

Salt to taste

Manchurian Sauce:

Corn Flour - 2-3 tbs 

Garli  -6 pods  (finely chopped)

Green chillies - 2 (split lengthwise)

Onion  - 1(chopped lengthwise)

  
Soya Sauce - 2 tbs

 
Green chilly sauce - 1 tsp

Tomato Sauce - 1 tsp

Vinegar - 1 tsp

Ajinomoto - a pinch 

Salt to taste

Method:

 In a   pan put  cabbage, carrots, beans and capsicum and saute without adding any oil. 

 Stir fry the vegetables  for a minute, and keep covered another minute to remove  the 

 moisture from the vegetables  , and also makes them 1/4 cooked. Don't burnt it 

 
 Remove from fire and transfer to a bowl. 

 Add all the remaining ingredients including the flours and knead to mix them well. 

 There will be enough moisture in the mixture to bind it well. 
 
 Now, make little balls  , and deep fry them on medium flame until golden brown.    

 For the sauce, Heat 2-3 tsp of oil and add the garlic, onions  and green chillies. 

 Meanwhile, add one and half cups water to cornflour, make a batter  

 When the onions turn pink in colour  , add the corn flour batter  , soya sauce, 

 chilly sauce, tomato sauce, vinegar, ajinomoto and salt to taste. 

 Let the mixture  to boil until it becomes thick as a sauce.

 While serving, assemble the balls in a dish and pour the sauce over them. 

 Alternately, when the sauce thickens, you may add all the veg balls at a time 

 and stir until the sauce coats the balls. 

 Garnish with coriander leaves and chopped onions. 

  

Pakoda Mor kulambu

   

  Ingredients For Pakoda :

   Kadalai maavu - 1 cup

   Curry leaves - 1 tbs (chopped)

   Coriander leaves - 1 tbs (chopped)

  

   Red chilli powder - 1 tsp

   Oil - For deep fry

   Salt - to taste

  Method of making Pakodas :

   Make a thick batter with this ingredients.

    

   Make small balls from the mixture. 

   Deep fry in oil. 

  Ingredients for Mor Kulambu :

  Thick buttermilk - 1 cup 

  Kadalai maavu  - 2 tbs

  Green chillies  - 2 nos

  Red chillY - 1 no

  Cumin seeds - 1/2 tsp

  Curry leaves - a handfull

  Asafoetida - a pinch

  Ginger garlic paste - 1 tsp

  Coriander leaves - to garnish

  Turmeric - a pinch 

  Oil - as you need

  Salt to taste

  

 Method:

 

 In a bowl, mix buttermilk and kadalai maavu

 Heat oil and add cumin seeds. When they start popping, 

 add green chillies, red chilli, curry leaves, ginger-garlic paste and asafoetida.

 Add the buttermilk mixture, turmeric, salt and cook till it comes to   thick consistancy.

 Before serving , add pakodas to the gravy, garnish with coriander leaves.

 Serve hot with rice.. 

                          
   

Peas Pulao

Ingredients:

 Basmathi rice - 1 cup

 Green Peas - 1 cup

 Onion – 1 (medium size,chopped)
 
 Ghee  – 2 tbs

 
 Lavangam – 3

 Pattai – ½ inch

 Cardamom - 2 nos (crushed)

 
 Bay leaf – 1

 Green chillies -  2 ( slitted)

 Ginger Garlic paste  – 1 tbs

 Coriander leaves - to garnish

 Coconut milk - 1/2 cup 

Method:

Soak rice in 1 cup of water and a half cup of coconut milk 

half an hour before start cooking.

Boil the green peas smoothly with a pinch of salt.

Heat Ghee in a Pressure Cooker add pattai , lavangam , 

bay Leaf, crushed cardamom, ginger garlic paste , 

slitted green Chillis and chopped Onion. 

Sauté until the Onion turns pink in colour. 

Add the Peas, then Salt and stir. 

Add the Basmathi rice with its water stir well with the masala and 

   

closed the lid and allow to 1 whistle  

Open the lid after 10 minutes. 

Finally add 1 tbs ghee and garnish with fresh Coriander leaves.

Potato podimas

 

 

Ingredients:

Potato - 1 cup

Mustard seeds - 2 tsp

Channa dal - 2 tsp 

Urad dal - 2 tsp 

Onion - 1 (medium size, finely chopped)

Green chillies - 4 (finely chopped)

Ginger pieces  - 1 tsp (crushed)

Coconut  - 2 tbs (shreded)

Curry leaves -  a handfull 

Coriander leaves - to garnish

Oil - 2 tbs

Method:

  Boil the potatoes with a pinch of salt.

  After cooked, peeled the skin and washed and  mashed and keep it aside.

  In a pan at medium flame  put oil to heat 

  first fry the curry leaves and keep it aside.  

  In that oil add channa dal, urad dal , mustard seeds, 

  crushed ginger , turmeric powder and then chopped onion ,

  chopped green chillies saute well. Don't burnt. 

  After the onion comes to pink in colour 

  add the mashed potatoes and adjust salt. 

  Stir well and add the shreded coconut and put off the flame.

  Finally add  the fried curry leaves and garnish with coriander leaves.

  

Chicken Leg Piece Fry

 

Ingredients :

Chicken leg pieces - 5 nos

Ginger garlic paste - 1 tbs

Red chilly powder - 2 tbs 

Pepper powder - 2 tsp

Turmeric powder - 1 tsp

Orange food colour - 1 tsp

Curry leaves - a handfull

Coriander leaves - to garnish

Oil - to deep fry

Salt - to taste

Thick curd - 2 tbs

Lemon juice - 1 tbs

Method:

   Wash the leg pieces and half cook it with salt and turmeric powder. 

   After cook the pieces drain the water  

    In curd add ginger garlic paste, salt , red chilly powder, pepper powder, 

  

   orange food  colour, one tablespoon oil and lemon juice. 

   Mix well and soak the cooked leg pieces into the curd masala and  

   refrigerate  it for one hour. 

   In a pan put oil to heat at medium flame fry the curry leaves first and 

   keep it aside for garnish.

   Fry the leg pieces all sides slowly compulsorily at medium heat.

   Garnish with the fried curry leaves and coriander leaves.

   

Chicken Briyani

   

Ingredients:

 Chicken Pieces - 1/2 kg

 Basmati Rice - 2 cups

 Onion -   2+1 nos (medium size)

 (1 for grind , 2 for chopped)

 Tomatoes - 2+2 nos (medium size) 

 (2 for grind , 2 for chopped)

 Green chillies - 2 + 2  nos

 (2 for grind , 2 for slit)

 Ginger Garlic  paste - 1 tbs

 Pepper powder - 1 tsp

 Red chilly powder -1tsp  

 Coriander powder- 1tsp  

 Pattai -  6 nos 

 Lavangam - 6 nos 

 Cardamom - 6 nos

 Thick curd - 1 cup

 Coriander leaves - 2 tbs (washed and chopped)

 Mint leaves - 2 tbs (washed and chopped)

 Coconut milk - 1 cup

 Ghee - 2 tbs

 Oil - 2 tbs

 Salt - to taste

  
 Fried Cashew - 2 tbs

 Lemon juice - 1 tbs 
 

Method:

  First prepare masala to marinate the chicken. 

  Wash the chicken pieces and keep it aside.  

  Grind 1 onion , 2 tomatoes , 2 green chillies , half of ginger garlic paste, 2 pattai , 

   2 lavangam , 2 cardamom, pepper powder, salt , 1 tsp lemon juice and 

   a little mint and coriander leaves.

   Mix  the ground paste with the curd and add it to 

   the chicken pieces thoroughly and 

   keep this set-up for half an  hour.  

  Wash the basmati rice and soak it in 1 cup of coconut milk +2 cups of water

   half an hour before start cooking.

   In a cooker, heat oil, add pattai , lavangam, cardamom, 

  onions (cut in length wise), ginger garlic paste, 

  chopped tomatos, red chilly powder,  

  coriander powder , mint and coriander leaves one by one. 

    

  Cook at medium heat till it gets cooked. 

  Now add the marinated chicken and allow to cook at medium flame 

  till the oil in the masala separates. And then add the rice with its water , 

  adjust salt and  stir well and close it with its lid and cook  it for 2 whistles.

  After air releases, slowly open the lid add ghee, fried cashews, mint , 

  coriander leaves ,  lemon juice and close it for another 5 minutes.(Not in flame)
  
  Delicious chicken Briyani is ready. 

  Serve with onion pachadi...

Katharikka - Murungai - Maangaa Sambar

 

Ingredients:

 Kathirikai - 2 nos

 Murungakkai - 1 no

 Mangai - 1 no  (medium size)

 Thuvaram paruppu - 1 cup

 Onion -  1 cup

 Tomato -   2 nos.

 Green chillies -  2 nos.

 Red chilly - 2 nos.

  

 Sambar podi - 2 tbs 

 Turmeric powder  - 1 tsp 

 Asafoetida -  a pinch

 Tamarind juice - 2 1 tbs

 Mustard   - 1 tsp 

 Fenugreek seeds -   1 t sp 

 Curry leaves   -  a handfull

 
 Coriander leaves -  a handfull 

 
 Garlic  - 1 no.

 Cumin seeds - 1 table spoon

 Ghee  - 1 tbs 

Method:

    Wash and keep dal in pressure cooker adding a pinch of asafoetida, turmeric powder

    1tsp  of oil, peeled garlic and two cups of water to cook.  

    Wash and cut brinjals, drumsticks and mango.   

    Peel and chop  onions, and chop  tomatoes and keep ready. 

    Soak tamarind in hot water, filter all dust particles and keep it aside 

    Heat oil in a pan  , splutter mustard seeds, cumin seeds,  fenugreek, 

    add curry leaves, green chillies, red chillies and fry them. 

    Now add chopped onions and fry them well. 

    Add tomatoes and a little salt and fry them well.

    Now add all the vegetables and add salt and  sambar powder, 

    let it to cook at medium flame till the vegetables come soft  .

    Now add tamarind juice and mix them well. 

    Finally add smashed dal and ghee and allow it to cook 

    for another 5 minutes. 

    Garnish with coriander leaves.