Mushroom Kuruma

Ingredients:

Mushroom - 1 cup (cut into small pieces)
Onion - 1 Chopped
Tomato - 2 Chopped
Oil -2 tsp
Salt to taste
Coriander leaves

For grinding:
Ginger & Garlic paste - 1 tsp
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Coconut - 4 tsp
Poppy seeds(kasa kasa) - 2 tsp
Turmeric powder - 1/4 tsp
(Grind all above things to a smooth paste)

Method:

1. Heat oil in a pan
2. Fry onions till light brown
3. Add the ground masala & fry well till oil seperates
4. Add the tomatoes fry a bit, add the mushrooms
5. Cook the gravy till done, garnish it with coriander leaves

50th Blog :-)

Dear Friends,

Today i have completed posting 50 recipes. Thanks for all your support and encouragement.

I am gonna take  2 to 3 weeks break from blogging, as i am leaving to India. Very excited to return to my home town after a looong time :-) :-)

I will continue blogging from India. Keep watching out this space for more recipes.Thanks once again!!!

Regards,
Krithi

Stuffed Bhendi fry

Ingredients:

Okra /Bhendi - 1/4 kg
Corn flour - 3 tsp
Sambar pdr - 4 tsp
Oil - 4 tsp
Salt - to taste
Lemon juice - few drops

Method:

1.Wash & dry okra. Cut the head & slit open halfway through okra
2. In a bowl mix sambar powder, corn flour, salt, lime juice & few drops of water to make a paste
3. Stuff the mixture in the bhendi and set aside for 10 min
4. Heat oil in a pan and shallow fry the bhendi. Sprinkle little water and saute well till the bhendi is cooked well

Tomato Sevai

Ingredients:

Rice Sevai (Idiyappam) - 2 cups
Green chillies - 2
Onion - 1 chopped
Tomato - 3 chopped
Salt - to taste
Red chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Mustard - 1/4 tsp
Sombu - 1/4 tsp
Oil
Coriander leaves - chopped

Method:

1. In a pan add oil, splutter mustard and sombu
2. Add onion and gr chillilies. Saute well
3. Then add tomato and saute. Add chilli powder, garam masala, salt and saute well
4. Add the Sevai and mix well
5. Garnish with coriander leaves

Mor Kuzhambu

Ingredients:

Thick and sour butter milk - 2 cups

White pumpkin - 1 cup sliced

Turmeric powder -1/2 tsp
Salt- to taste
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Redchillies - 2
Curry leaves
Coriander leaves

Soak in water for 20 mins:
Toor dal - 2 tsp
Raw rice - 2 tsp

Grind:
Grated coconut - 2 tsp
Ginger - 1 small piece
Cumin seeds - 1/2 tsp
Green chillies - 4
Soaked dal and rice

Method:

1. Heat oil in a thick pan, splutter mustards and red chillies. Add curry leaves
2. Immediately add the ground paste and boil for 2 minutes in low flame to avoid any sticking to the bottom. Add turmeric powder and the veg. Add a little water if the paste gets too thick and bring it to a boil
3. Add the butter milk to the boiling paste. Add salt. Do not cook for long time
4. The curry should be semi-thick. Garnish with coriander leaves

Note:

Okra (Bhendi) can be fried and added instead of white pumpkin

Medhu Vadai

Ingredients:

Urad Dal - 1 cup
Green Chillies - 3 chopped finely

Onion - 1  finely chopped
Black pepper - 10
Coriander leaves - finely chopped
coconut (optional)- thin slices
carrot(optional) - finely chopped
Salt to taste
Oil - to fry

Method:

1. Soak urad dal in water for 1-2 hours
2. Grind them coarsely adding very little water
3. Add chopped onion, coriander leaves, black pepper, green chillies, coconut, carrot and salt as required
4. Mix them well together with hands.Make small lime sized balls and make a small hole in the center
5. Deep fry them in hot oil till they turn into golden brown colour

Pudalangai Kootu

Ingredients:

Snake gourd(Pudalangai) - 1
Channa dal - 1/2 cup
Onion - 1/2 chopped
Green chili - 3
Turmeric pdr -  ½ tsp
Mustard -  ½ tsp
Cumin seeds - ½ tsp
Salt - to taste
Oil - 2 tsp
Curry leaves

Method:

1. Wash and scrape the skin off the snake gourd. Slit the gourd open and remove the seeds. Cut it into small pieces
2. Cook the dal with turmeric powder in a cooker for 3 whistles
3. Take a frying pan and heat oil. Splutter mustard and cumin seeds
4. Add the chopped onion, curry leaves and  green chili. Fry till the onions turn light brown. Add the snake gourd and salt
5. Once the veg is cooked, add the cooked dal. cook for 5 mins
6. Garnish with coriander leaves

Rava Kesari

Ingredients:

Rava (semolina) - 1 cup
Sugar - 1 cup
Cardomom pdr - 1/4 tsp
Cashewnuts - 10
Raisins - 10
Ghee - 5 tsp
Food color - a pinch

Method:

1. Heat 2 tsp of ghee in a pan, fry the broken cashews and raisins and keep aside
2. Add a tsp of ghee and fry the rava to a light pink color and keep aside
3. Heat 3 cups of water in a pan, add the coloring when it comes to a boil
4. Add the rava slowly, constantly stirring, and mix well. Allow the rava to be cooked at medium heat. The rava has to cook well
5. When it is fully cooked, add the sugar and stir well. Add the remaining ghee. Keep stirring until the rava starts leaving the sides of the pan
6. Garnish with the fried cashews, raisins and cardamom powder

Brinjal Fry

Ingredients:

Brinjal - 1/2 kg (cut lengthwise)
Onion - 1/2 chopped
Gr.chillies - 2
Sombu - 1/2 tsp
Mustard - 1/4 tsp
Red chilly pdr - 1 tsp
Oil - 4 tsp
Salt - to taste
Coriander leaves

Method:

1. Heat oil in a pan
2. Splutter mustard and sombu
3. Add onions, gr.chillies and fry well
4. Add the brinjal and add the redchilly pdr and salt and fry well till the brinjal is cooked. No need to add water
5. Garnish with coriander leaves

Fish fry

Ingredients:

Fish - 1/2 kg  

Ginger garlic paste - 1 tsp
Chilli powder - 2 tsp
Salt - to taste
Lemon juice - few drops
Oil - for frying

Method:

1. Mix ginger garlic paste, chilli powder, lemon juice, salt and water
2. Mix the fish pieces in the mixture and marinate this for 30 minutes
3. Heat Oil in a pan. Deep fry the marinated fish till it turns golden brown
4. Remove from heat and drain them

Strawberry Milkshake

Ingredients:

Fresh strawberry - 10
Fresh milk (cold) - 1 cup
Sugar as per taste

Method:

1. Wash the strawberries and chop them
2. In a blender put the strawberry, sugar and 1/4  cup of milk. Blend it to a smooth paste
3. Add the rest of the milk and blend it once again
Serve it in glasses

Note:
Can add a scoop of ice cream on the top

Vegetable Biriyani

Ingredients:

Basmati rice - 1 cup
Mixed veg (carrot, beans, peas, potato, cauliflower) - 1 cup chopped
Ginger garlic paste - 1 tsp
Onion - 1 sliced
Green Chillies - 4
Mint Leaves - 1/2 bunch chopped
Coriander Leaves - 1/2 bunch chopped
Oil - 4 tsp
Curd - 1/4 cup
Salt -  to taste
Whole garam masala, Bay leaves
Cumin seeds - 1/2 tsp
Chilli pdr - 1 tsp
Coriander pdr - 1 tsp
Garam masala pdr -  1 tsp

Method:

1. Wash and soak rice for atleast ½ hour. Pressure cook the rice with some oil (1 whistle).   Fluff the cooked rice with a fork and keep it aside
2. In a kadai heat the oil. Add the whole garam masala and bay leaves. Splutter cumin seeds
3. Add ginger garlic paste and onion and saute well
4. Add the vegetables, salt and saute well
5. Add gr chillies, mint, coriander leaves ,chilli pdr, coriander pdr, garam masala, curd, little water and cook
6. Add the cooked rice on top of the vegetables, cook on a low flame for 2-3 mins. Mix the rice and the masala

Serve with Raita

Apple Jam

Ingredients:

Apple - 3 
Sugar - 1 ½ cups
Lime juice(freshly squeezed) - 1 ½ tsp


Method:

1. Cut Apple into small cubes
2. Boil water in a pan. Add Apple cubes and cook for 15 minutes. Remove from heat and allow this to cool for 5 to 10 minutes.
3. Drain the water and grind the cooked apple cubes in a blender nicely
4. Heat the ground apple mix in a pan. Add sugar and lemon juice to it. Keep the stove in medium heat.
5. Stir this mix frequently to avoid burning the bottom. Stir this mix till it becomes thick(like jam). This may take 20 to 25 minutes.
6. Then remove from heat and let it cool completely. After that store the jam in sterilized jars and refrigerate

Vegetable Cutlet

Ingredients:

Vegetables (Carrot, Beans & Green Peas)  - 1 cup boiled
Potato - 2
All purpose flour (maida) - 2 tsp
Bread crumbs - 5 tsp
Cashewnuts - 10 pieces (optional)
Coriander leaves - 1 cup chopped
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1 tsp
Lemon juice - few drops
Oil - to fry
Chilli powder - 1 tsp
Coriander pdr - 1 tsp
Salt - to taste
Turmeric - pinch

Method:

1. Boil potatoes, remove the skin and mash them in a bowl. Drain water from the boiled vegetables
2. Take a pan add oil, splutter cumin seeds and add cashewnuts, turmeric and ginger garlic paste
3. Add the boiled vegetables to this and add coriander pdr, chill pdr, salt and saute till it becomes dry
3. Add this mixture to the mashed potato bowl, add lime juice and mix well
4. Make small dumplings and make it into any shape
4. Mix the maida with 1/2 cup water. Dip the cutlet into it and then dip in the bread crumbs
5. Now heat oil and fry the cutlets(Deep fry) till it becomes golden brown colour

Serve with ketchup

Note:
Instead of maida, egg can be used for dipping. Beat an egg and dip cutlets in it and then dip in bread crumbs

Paneer Capsicum Masala

Ingredients:

Paneer - 1 cup

Capsicum - 1 sliced
Onions - 2
Gr.chilly - 2
Tomatoes (pureed) - 2

Ginger- Garlic paste - 1 tsp
Jeera - 1 tsp
Red Chilli powder - 2 tsp
Coriander powder - 2 tsp
Garam Masala - 1 tsp
Milk - 1/4 cup

Method:

1. In a pan heat oil, and add jeera. When it splutters, add the grated onions and saute

2. Add the gr.chillies, ginger garlic paste and saute well
3. Add the sliced capsicum and fry for 2 minutes
4. Add all the powder masala and saute. Add the pureed tomatoes and salt and cook till the raw smell leaves

5. Add the Paneer and cook it in the masala
6. Finally add the milk. Cook for 5 minutes
7. Garnish with coriander leaves

Bisibela Bhath

Ingredients:

Broken cashew nuts - 10
Cardamom - 1
Cinnamon - 1
Cloves - 2
Chana dal - 1 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Coconut - 2 tsp
Dry red chillis - 4
Few curry leaves
Hing - 1 pinch
Mixed vegetables (carrots, beans, green peas, tomatoes, drum sticks, onions, brinjal) - 1 cup
Mustard seeds - 1/2 tsp
Oil
Salt - to taste
Rice - 1 cup
Toor dal - 1/2 cup
Tamarind juice - 3 tsp
Turmeric - 1/2 tsp
Urad Dal - 1/2 tsp
Ghee - 2 tsp

Method:

1. Wash the toor dal and rice. Add 3 cups of water to it. Pressure cook and keep aside

2. Dry roast cardamom, cinnamon, cloves, channa dal, coriander seeds, cumin seeds, red chillies. Mix with coconut, turmeric pdr and grind it to a powder form

3. Heat the oil in pan, splutter the cumin and mustard seeds. Add curry leaves, cashews and onions and fry till soft. Add all the chopped vegetables and saute

4. Add the rice, toor dal to the fried vegetables and add the powdered masala and tomatoes along with tamarind juice and salt, cook for 10 mins

5. Garnish the dish with coriander leaves and ghee

Serve hot with papad

Chow Chow Kootu

Ingredients:

Chow chow (Chayote) -1 diced
Moong dal - 1/4 cup
Channa dal - 1/4 cup
Turmeric powder -1/4 tsp
Salt - to taste
Chilly powder -1/4 tsp
Gr.chillies - 2
Ghee/Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves
Asafoetida - a pinch
Coriander leaves

Method:

1. Pressure cook the dals along with some salt, turmeric and asafoetida
2. Cook the chowchow with some salt and water
3. Heat ghee, splutter the mustard seeds. Add cumin seeds, gr.chillies, curry leaves
4. Add the cooked dal and the cooked vegetable. Bring it to boil
5. Garnish with coriander leaves

Sauteed Cauliflower

Ingredients:

Cauliflower - Cut into very small florets
Turmeric pdr - 1/4 tsp
Cumin powder (Jeera pdr) - 1 tsp
Chilli pdr - 1/2 tsp
Salt - to taste
Oil - 3 tsp

Method:

1. Heat oil in a pan
2. Add the cauliflower and saute
3. Add turmeric, cumin pdr, chilli pdr, salt and saute on a low flame till the cauliflower is cooked

Note:

Do not add water

Chilly Chicken

Ingredients:

Chicken pieces - 1/2 kg
Rice flour - 1 tsp
Corn flour - 1 tsp
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Curd - 2 tsp
Salt - to taste
Lemon juice - few drops
Oil - for frying

Method:

1. Prepare a batter of rice flour, corn flour, curd, ginger garlic paste, chilli powder, lemon juice, salt and water
2. Mix the chicken in the prepared batter and marinate this for 30 minutes
3. Heat Oil in a pan. Deep fry the marinated chicken till the chicken turns golden brown
4. Remove from heat and drain them

Palak Paneer

Ingredients:

Spinach (Palak) -1/2 bunch
Paneer - 250gms
Butter - 2 tsp
Cumin Seeds - 1/4 tsp
Onion - 1 finely chopped
Green chili - 3
Ginger Garlic Paste - 1/2 tsp
Turmeric powder - 1 pinch
Garam masala powder - 1/2 tsp
Tomato - 1 (pureed)
Salt - to taste
Milk - 1/4 cup

Method:

1. Cook the palak with water for 5 mins. Grind it with green chillies into a fine paste
2. Heat butter in a pan, fry paneer cubes till they are golden brown. Remove them and keep aside
3. Heat butter in the same pan. Splutter cumin seeds.Add onion and ginger garlic paste and fry till the raw smell goes
4. Add turmeric powder, garam masala powder and salt
5. Add tomato puree and cook for 5 mins. Add Spinach paste and cook for another 5 minutes
6. Add paneer cubes and milk, cover and cook for another 10 minutes

Note:

Cream can be used instead of milk

Almond/Badami Chicken

Ingredients:

Almonds(Badam) - 12
Chicken - 1/2 kg
Coconut - 4 tsp

Coriander leaves - chopped
Coriander powder - 1 tsp
Curd - 1/4 cup
Ginger garlic paste - 1 tsp
Garam masala - 1 tsp

Chilly pdr - 1 tsp
Green chillies - 2 chopped
Lime juice - few drops
Mint leaves - chopped
Oil
Onion - 1 finely chopped
Salt - to taste
Cumin - 1/2 tsp

Method:

1. Cut the chicken into small pieces
2. Grind almond and coconut into a paste
3. Heat oil in a pan, splutter cumin seeds. Add chopped onion, green chillies, ginger garlic paste and salt. Add almond and coconut paste and saute well

4. Once the masala is cooked, add coriander powder, chilly pdr, curd and mint

5. Add the chicken, close it with a lid and cook in a very slow flame till the chicken is tender
6. Add chopped coriander leaves and lime juice

Gongura Pickle

Ingredients:

Gongura (pulichakeerai) - 1 bunch
Coriander pdr - 1 tsp
Cumin seeds - 1 tsp
Methi pdr  - 1/4 tsp
Mustard seeds - 1/2 tsp
Garlic - 10 cloves chopped
Asafoetida - a pinch
Sesame oil  - 8 tsp (Nallennai)
Red chill dry - 2
Chilli powder - 3 tsp
Salt - to taste
Tamarind paste - 1 tsp
Turmeric - 1/4 tsp

Method:
 
1. Wash gongura leaves in water, dry them in a cloth and chop them
2. Take a pan heat 3 tsp of oil, add the Gongura leaves fry till oil oozes out
3. Heat the remaining oil in a pan. Splutter red chilli, cumin seeds,mustard seeds and chopped garlic
5. Switch of the flame, then add pinch of turmeric and asafoetida. Pour this mixture in to a bowl
6. To this add red chilli powder,salt,coriander and methi powder,then add the cooked gongura
6. Add tamarind paste and mix well

Serve with hot rice

Note:

This can be stored in a refrigerator for a month

Chilly Prawns

Ingredients:

Prawns - 1/4 kg (deveined and tail removed)
All purpose flour - 1 tsp
Rice flour - 2 tsp
Corn flour - 2 tsp
Ginger garlic paste - 1/2 tsp
Chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Green chili - 1 or 2 (finely chopped)
Garlic - 3 to 4 cloves (finely chopped)
Onion - 1/4 (finely chopped)
Soy sauce - 1 tsp
Tomato sauce - 1 tsp
Salt - to taste
Oil

Method:

1. Prepare a batter of all purpose flour, rice flour, ginger garlic paste, chilli powder, garam masala powder, salt and water

2. Mix the prawns in the prepared batter and marinate this for 30 minutes
3. Heat Oil in a pan. Deep fry the marinated prawns till the batter coating has turned golden brown
4. Remove from heat and drain them
5. Heat 2 to 3 tsps of Oil in another pan. Add finely chopped Green chilies, Garlic and saute them till they are light brown
6. Add chopped Onion and saute till they are transparent. After that, add all the sauces and little water. Bring this mix to boil once, then add deep fried prawns and saute till it becomes dry

7.Garnish with coriander leaves

Potato Podimas

Ingredients:

Potato - 2 (cut into thin slices)

Garlic - 2 cloves (cut into thin slices)

Chilly pdr - 1 tsp

Turmeric pdr - 1/4 tsp

Mustard - 1/4 tsp

Salt - to taste

Oil - 4 tsp

Method:

1. Heat oil in a pan. Splutter mustard.

2. Saute the garlic. Add the potato, chilly pdr, turmeric pdr and salt

3. Fry till the potato is cooked. Do not add water

Kothamalli Sadham/Coriander Rice

Ingredients:

Coriander Leaves - 1/4 bunch
Rice - cooked - 1 cup
Gr.chillies - 3
Ginger - a small piece
Broken cashewnuts - 10
Mustard - 1/4 tsp
Ghee - 2tsp
Salt to taste

Method:
1. Grind gr.chillies, coriander leaves and ginger into a smooth paste
2. Heat ghee in a pan
3. Splutter mustard, fry the cashews
4. Add the paste, salt & fry well till the raw smell goes off
5. Add the paste to the rice and mix well

Potato fry goes well with this rice

Chicken Salad

Ingredients:

Chicken - 100 gm boneless (cut into cubes)
Tomato - 1 (cut into cubes)
Capsicum - 1/4 (cut into cubes)
Cucumber - 1/4 (cut into cubes)
Lettuce - 1/4 bunch chopped
Ranch dressing - 1 tsp
Lemon juice - few drops
Red chilly pdr - 1/2 tsp
Soy sauce - 1 tsp
Tomato sauce - 1/2 tsp
Salt - to taste
Oil - 2 tsp

Method:

1. Heat oil in a pan. Add the chicken, redchilly pdr, salt, soy sauce, tomato sauce and fry well. Close it with a lid and let the chicken cook
2. In a bowl, add the tomato,capsicum,cucumber, lettuce and the cooked chicken
3. To this add a few drops of lemon juice and ranch and mix well

Chilly Mushroom

Ingredients:

Mushroom - 1/2 kg(cut into halves)
All purpose flour (Maida) - 1 tsp
Rice flour - 2 tsp
Corn flour - 2 tsp
Ginger garlic paste - 1/2 tsp
Chilli powder - 1 tsp
Green chili - 1 or 2 (finely chopped)
Onion - 1/2 (finely chopped)
Soy sauce - 1 tsp
Tomato sauce - 1 tsp
Salt - to taste
Oil
Coriander leaves

Method:

1. Prepare a batter of all purpose flour, rice flour, corn flour, ginger garlic paste, chilli powder, salt and water
2. Mix the mushrooms in the prepared batter and marinate this for 30 minutes
3. Heat Oil in a pan. Deep fry the marinated mushroom till the batter coating has turned golden brown
4. Remove from heat and drain them
5. Heat 2 to 3 tsps of Oil in another pan. Add finely chopped onion, green chilies and saute them till they are light brown
6. Add all the sauces, then add deep fried mushrooms and saute till it becomes dry
7. Garnish with coriander leaves

Milagu Kuzhambu

Ingredients:

Black peppercorns(Milagu) - 2 tsp
Cumin seeds - 1 tsp
Toor dal - 1 tsp
Coriander seeds -2 tsp
Asafoetida  - 1 pinch
Curry leaves
Red chillies - 4
Tamarind paste - 1 tsp
Salt - to taste
Sesame oil - 1 tsp (Nallennai)
Ghee - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp


Method:

1. Heat 1 tsp oil in a pan, add the peppercorns, toor dal, cumin seeds, coriander seeds, turmeric powder, curry leaves, red chillies and fry
2. Grind the roasted ingredients to a fine paste
3. Heat the ghee in a pan, add the mustard seeds, urad dal, and asafoetida 
4. Add the ground paste and salt and fry until the raw smell goes off
5. Add the tamarind paste. Add water
6. Let the gravy come to a boil , then simmer on medium heat for 5 min

Serve hot with white rice

Mutton Fry

Ingredients:

Mutton - 1/2 kg
Onion - 2 chopped
Tomato - 1 chopped
Green chilli - 1 chopped
Ginger Garlic paste - 1 tsp
Cinnamon - 2 sticks
Bay leaves - 2
Cloves - 4
Pepper pdr - 1/2 tsp
Red chilly pdr - 1 tsp
Coriander pdr - 1 tsp
Cumin pdr - 1/4 tsp
Turmeric - 1/4 tsp
Garam masala pdr - 1 tsp
Oil - to fry
Curry leaves
Coriander leaves
Salt to taste

Method:

1. Pressure cook mutton with turmeric, ginger garlic paste and salt till the mutton becomes tender
2. Heat the oil in a pan. Add bay leaves, cinnamon and cloves
3. Add the onions, turmeric, salt, ginger garlic paste, curry leaves and green chillis and saute for a while
4. Add tomatoes and saute. Add the coriander pdr, cumin pdr, red chilli pdr, garam masala pdr and mix well
6. Add the cooked mutton to the frying pan and mix well,  cover and cook over a low-medium heat for 10-15 minutes
7. Garnish with coriander leaves

Spinach/Palak Pulav

Ingredients:

Basmati rice - 1 cup
Spinach - 1/2 bunch chopped
Bay leaves - 2
Whole garam masala
Green chillies - 4
Onion - 1 chopped
Ginger garlic paste - 1 tsp
Chilli pdr - 1/2 tsp
Garam masala pdr - 1/2 tsp
Coriander leaves
Salt - to taste
Oil - 2 tsp
lemon juice

Method:

1. Soak the rice for 1/2 hr
2. In a pan heat oil, add bay leaves,whole garam masala ,gr chillilies, ginger garlic paste, onion, salt, chilli pdr,garam masala pdr and coriander leaves. Fry well
3. Add the spinach, little water and close with a lid and cook for 5 mins. Add few drops of lemon juice
4. Add the soaked rice and add 1 & 1/2 cups of water
5. Close with a lid until the rice is cooked well

Serve with onion raita

Note:

Grated carrots can be added to this pulav while cooking

Prawn Biriyani

Ingredients:

Basmati Rice - 1/2 kg

Prawns - 1/2 kg
Ginger garlic paste  -1 tsp
Onion - 1 Chopped
Green Chillies - 4
Tomato - 1 Chopped
Mint Leaves - 1 bunch
Fresh Coriander Leaves
Oil - 4 tsp
Curd - 1/2 cup
Salt -  to taste
Whole garam masala (clove, cinnamon, cardomom) 

Bay leaves
Chilli pdr - 1 tsp
Garam masala pdr -  1 tsp

Method:

1. Wash and soak rice for atleast ½ hour
2. Marinate the prawns with ginger garlic paste, chilli pdr and salt and leave it for 30 min
3. Shallow fry the prawns and keep it aside
4. In a pan heat the oil. Add the whole garam masala and bay leaves
5. Add the onions until they become golden brown and add ginger garlic paste, gr chillies, mint, coriander ,chilli pdr, tomato, garam masala, curd and cook
6. Add the prawns to the pan and mix well
7. In the same masala measure 1 1/2 times the amout water to rice and bring it to boil
8. Add soaked rice and mix well and cook covered till rice is done

Serve with Raita

Chilly Gobi

Ingredients:

Cauliflower florets - 1/2 kg
All purpose flour - 1 tsp
Rice flour - 2 tsp
Corn flour - 2 tsp
Chilli powder - 1 tsp
Ginger garlic paste - 1/2 tsp
Soy sauce - 1 tsp
Salt - to taste
Oil

Method:

1. Prepare a batter of all purpose flour, rice flour, corn flour, chilli powder, ginger garlic paste, soy sauce, salt and water
2. Mix the cauliflower in the prepared batter and marinate this for 30 minutes
3. Heat Oil in a pan. Deep fry the marinated cauliflower till the batter coating has turned golden brown

Paruppu Vadai/Dal vada

Ingredients:

Chana Dal - 1 cup
Red chillies - 4
Cumin seeds - 1/4 tsp
Sombu (Aniseed) - 1/4 tsp
Curry leaves - 1 stem
Onion - 1 chopped
Green chillies - 2 chopped
Chopped coriander leaves
Asafoetida powder - 1 pinch
Salt - to taste
Oil for frying

Method:

1. Wash and soak dal for 3 hours
2. Drain the dal. There should be hardly any water left on the dal
3. Grind the dal with red chillies, cumin seeds, salt and make a paste
4. Add chopped onion, gr.chillies, chopped curry leaves, chopped coriander leaves, asoefetida and sombu to the mixture
5. Shape into patties and deep fry till the vada  become golden brown

Chicken Frankie

Ingredients:

Atta - 1/2 cup
Maida (All purpose flour) - 1/2 cup
Chicken (boneless - small pieces) - 250 grams

Chilli pdr - 1 tsp
Coriander pdr - 1 tsp
Garam masala -  1/2 tsp
Cumin seeds - 1/2 tsp
Egg - 1 beaten
Ginger garlic paste - 1/2 tsp
Lemon juice - few drops
Oil - to fry
Onion - 1 chopped
Gr.chillies - 1 chopped
Tomatoes -  1 chopped
Coriander leaves - chopped
Salt - to taste

Method:

1. Take a bowl add maida, atta, salt, oil 1 tsp. Add water to make a soft dough and keep it aside
2.  Heat oil, splutter cumin seeds, add ginger garlic paste, onion and saute
3. Add tomatoes, chill pdr, coriander pdr and garam masala
4. Add chicken and cook well, add lemon juice and coriander leaves
5. Take the dough make into a chapati, then fold it(like parotta fold)
6. After 10min roll it again into a chapati add it to tava, apply oil one side then spread beaten egg on top and turn it over
7. Once it is cooked transfer it to a plate, add the chicken mixture, add sliced onions,tomatoes and roll the chapati as frankie

Pavakkai/Bitter gourd Fry

Ingredients:

Bitter gourd - 2 (cut into thin slices)
Chilly pdr - 1 tsp
Turmeric pdr - 1/2 tsp
Coriander pdr - 1/2 tsp

All purpose flour - 2 tsp
Bread crumbs - 4 tsp
Oil for frying
Salt - to taste

Method:

1. Wash bitter gourd and drain the water completely

2. Add chilly pdr, turmeric pdr, coriander pdr,bread crumbs, salt and 2 tsp oil to the bitter gourd pieces and mix well

3. Heat oil in a pan. Shallow fry the bitter gourd pieces on a low flame, till they turn crispy & light brown in colour

Note:
Bake this for 20 mins at 450 degrees instead of frying

Ennai Kathrikkai Kuzhambu/Stuffed Brinjal curry

Ingredients:

Small brinjals - 8
Oil - 6 tsp
Tamarind paste - 1 tsp
Mustard - 1/4 tsp
Fenugreek pdr(Vendaya podi) - a pinch
Onion - 1/2 chopped
Garlic - 2 cloves
Salt to taste

For masala:
Coriander seeds - 1 tsp
Cumin - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Pepper - 1 tsp
garam masala pdr - 1 tsp
Red chillies - 8
Coconut - 3 tsp

Method:

1. Roast cumin, coriander seeds, urad dal, channa dal, red chillies, pepper
2. Grind all the above ingredients with coconut, garam masala pdr and a little salt
3. Make criss-cross cuts into the brinjals from the base almost upto the stalks
4. Stuff the brinjals with the masala and keep the remaining masala aside
5. Fry the stuffed brinjals in 4 tsp of oil
6. Now heat 2 tsp of oil in a pan, add mustard and vendaya podi. Add onion,garlic,curry leaves followed by the fried brinjals
7. Add the remaining masala and fry till the raw smell goes off. Add tamarind paste
8. Add little water and cook till oil comes out of the gravy

Serve with white rice

Mushroom Pepper Fry

Ingredients:

Mushroom - 1/2 kg (cut into small pieces)
Bay leaves - 1
Cinnamon - 2 pieces
Cumin seeds - 1/2 tsp
Onion - 1 chopped
Tomato - 1 chopped
Green chillies - 2 chopped
Curry leaves - 1 spring
Pepper pdr - 1 tsp
Chilli powder - 1/4 tsp
Cumin pdr - 1 tsp
Turmeric - 1/4 tsp

Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Salt - to taste
Coriander leaves

Method:

1. Heat oil in a pan
2. Add cinnamon, bay leaves, cumin seeds and when they splutter add onions, salt, turmeric ,ginger garlic paste, curry leaves and gr chillies
3. Add tomatoes and cook for few min
4. Add mushrooms, chilli powder, pepper pdr, cumin pdr and cook till they are soft
5. Garnish with chopped coriander leaves

Kathrikkai Sadham/Vaangi Bhath

Ingredients:

Basmathi rice - 1 cup(Soak for 1/2 hr)
Ghee -1 tsp
Brinjal  -  8 sliced
Salt - to taste
Turmeric pdr - 1/4 tsp
Lemon juice - 1 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves few
Oil

Dry roast and Grind:
Coriander seeds - 2 tsp
Chana dal - 2 tsp
Urad dal - 2 tsp
Peanuts - 2 tsp
Dry red chilies 6
Fenugreek seeds 1 tsp
Black pepper - 1/2 tsp
Cinnamon - 2 sticks
Cloves - 3
Cumin seeds - 1/2 tsp
Coconut grated - 3 tsp
Asafoetida - a pinch

Method:

1. Cook rice with 1 1/2 cups water along with salt and 1 tsp of oil. When it is done,spread the rice in a wide tray. Fluff the rice with fork
2. In a heavy bottomed pan, heat oil. Stir in brinjals, salt, turmeric and lemon juice. Fry them till the egg-plants are tender
3. Add the ground paste. Fry well till the raw smell goes off
4. Mix this spicy eggplants with rice
5. In a pan, heat ghee. Splutter mustard, cumin, 1 red chilly and curry leaves. Add this seasoning to the rice and mix well

Serve hot with raita and papad

Spinach Egg Fry

Ingredients:

Eggs - 2
Spinach (palak) - 1 bunch chopped
Onion - 1/2 chopped
Red chillies - 3
Oil - 2 tsp
Mustard - 1/4 tsp
Cumin seeds - 1/4 tsp
Pepper pdr - 1/4 tsp
Salt - to taste

Method:

1. Heat oil in a pan, splutter mustard, cumin seeds and red chillies
2. Saute onion, add the chopped spinach. Add salt and few drops of water and fry well
3. Beat the eggs along with salt and pepper
4. Add the egg mixture to the spinach and saute well till it becomes dry