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

Era Thokku

Ingredients:

Prawns  -  1/2 kg (Deveined and tail removed)
Onion  - 1 chopped
Tomato - 2 chopped
Ginger garlic paste - 1 tsp
Coriander powder - 1 tsp
Chilly powder - 1 tsp
Turmeric powder - ½ tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Salt - to taste
Oil

Method:

1. Heat oil in a pan. Splutter mustard and cumin
2. Add chopped onion, ginger garlic paste, tomato and saute well for 5 minutes
3. Add coriander powder, chilly powder, turmeric powder, salt and saute till oil oozes out
4. Add the prawns and little water
5. Cook for 15-20 minutes on low flame till it becomes dry

This goes well with Sambar Sadham

Vazhakkai Varuval

Ingredients:

Plantain (Vazhakkai) - 1 cut into thin slices

Rice flour - 2 tsp
Turmeric pdr - 1/4 tsp

Chilli powder - 1 tsp

Salt - to taste
Lemon juice - few drops
Oil - for frying

Method:

1. Mix rice flour, turmeric pdr, chilli powder, lemon juice and salt in a bowl
2. Marinate the slices in the mixture and set aside for 15-20 min
3. Heat oil in a pan. Shallow fry the slices on both sides
4. Remove from heat and drain them

Chettinadu Pepper Chicken

Ingredients:

Chicken - 1/4 kg

Bay Leaves - 2
Cardamom - 2 pieces
Cinnamon - 2 sticks
Cloves - 2 pieces
Cumin seeds - 1 tsp
Coriander pdr - 1 tsp
Cumin pdr - 1 tsp
Crushed pepper - 1 tsp
Turmeric pdr - 1/4 tsp

Oil

Red chilli pdr - 1 tsp
Salt - to taste

Onion - 1 Chopped
Tomato - 1 Chopped
Green chillies chopped - 2
Curry leaves - 2 springs
Ginger garlic paste - 1 tsp
Coriander leaves - chopped

Method:

1. Heat the oil in a pan
2. Add cumin seeds, bay leaves, cardamom, 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 till it becomes soft
5. Add the coriander pdr, cumin pdr, red chilli pdr and saute till the oil oozes out

6. Add the chicken to the frying pan and mix well,  cover and cook over a low-medium heat for 10 minutes or until the chicken is cooked. No need to add water
7. When the chicken is almost done, add the crushed pepper into the mixture and mix well
8. Garnish with coriander leaves

Poondu Kuzhambu

Ingredients:

Garlic (Poondu) - 8 cloves cut into thin pieces

Onion - 1 chopped
Tomato - 1/2 chopped
Red chilly - 1
Coriander pdr - 1 tsp
Red chilly pdr - 1 tsp
Tamarind paste - 1 tsp
Salt - to taste
Sesame Oil (Nallennai) - 2 tsp

Turmeric pdr - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin - 1/4 tsp
Fenugreek pdr (Vendaya podi) - a pinch

Method:

1. Heat oil in a pan, splutter the mustard and cumin seeds. Add vendaya podi
2. Add the redchilly,onion, garlic and saute

3. Add tomato, redchilli pdr, coriander pdr, turmeric pdr, salt and saute well

4. Add the tamarind paste. Add little water
5. Cook till the oil oozes out

Serve with hot rice

Mushroom Biriyani

Ingredients:

Basmati Rice - 500 grams
Mushroom - 1 pack (cut in halves)
Ginger garlic paste  -1 tsp
Onion - 1 Chopped
Green Chillies - 4
Tomato - 1 Chopped
Mint Leaves - chopped

Coriander Leaves - chopped
Oil - 4 tsp
Curd - 3 tsp
Salt -  to taste
Whole garam masala (Cinnamon, cardomon & cloves)

Bay leaves
Chilli pdr - 1 tsp
Garam masala pdr -  1 tsp
Lemon juice - few drops

Method:

1. Wash and soak rice for atleast ½ hour
2. In a kadai heat the oil. Add the whole garam masala and bay leaves
3. Add the onions, saute until they become golden brown and add ginger garlic paste, gr chillies, mint, coriander leaves ,chilli pdr, tomato,garam masala pdr, curd and saute well
4. Add the mushrooms, pour little water and cook until the mushroom if 75% done
5. Add the soaked rice and mix well, add 1 &1/2 cups of water and cook covered till rice is done
7. Add few drops of lemon juice

Serve with Raita

Malabar Fish Moilee

Ingredients:

Fish (Tilapia) - 8 fillets
Coconut milk - 1 cup
Coriander powder - 1tsp
Curry leaves
Mustard - 1/2 tsp
Garlic cloves - 4 (crushed)
Ginger - 4 pieces (crushed)
Green Chillies - 4
Lime juice - few drops
Oil
Onion - 1 chopped
Pepper pdr - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Tomato - 1 cut into 4

Method:

1. In a bowl add turmeric, salt, pepper powder, lime juice, oil and mix them. Marinate the fish pieces and keep aside
2. To make coconut milk, peel the skin of the coconut and cut into small pieces and blend into a fine paste then pour one glass of boiling water and keep it a side for 30 min, then filter and take out the milk
3. Heat oil in a pan,  add marinated fish pieces cook for 5 min on both sides and remove the fish from heat
4. In the same pan add oil, splutter mustard, crushed ginger and garlic, onion, curry leaves, green chillies and salt. Saute well
5. Add coriander powder, coconut milk 1/2 the quantity, mix well and bring it boil then add fish pieces
6. Add tomatoes, cook for 2min, then add the other 1/2 of coconut milk and cook for 5 mins

Serve with hot rice

Note:
1. Pomfret fish or King mackerel can be used
2. I used vegetable oil for frying. Instead coconut oil can be used

Mutton Liver fry

Ingredients:

Liver - 1/4 kg
Milk - 1/4 cup
Whole garam masala (cinnamon, cardomom & clove)
Onion - 1 chopped
Turmeric pdr - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Ginger garlic paste - 1 tsp
Lemon juice - few drops
Salt - to taste
Oil - for frying
Coriander leaves - chopped

Method:

1. Take the liver pieces in a bowl, add some milk to it and soak for 30min

2. Wash the liver with water, then add pinch of red chilli powder, salt, 1 tsp of oil, ginger garlic paste and mix it

3. Take a pan add little oil, add mixed liver pieces into it and saute them and let it cook for 3 min and transfer it to a bowl
4. In the same pan add oil, garam masala, onion, ginger garlic paste, turmeric pdr, red chilli powder,coriander powder and saute them
5. Add little water and let it cook for 10 min in very low flame
6. Once masala is cooked add the cooked liver pieces into it and close with a lid cook for 3 min in slow flame
7. Add some chopped coriander leaves and lemon juice

Note:

Adding milk to the liver will remove the slight bitterness of the liver

Spicy Egg Gravy

Ingredients:

Eggs - 4 (Hard boiled and shelled)
Green chilly - 1
Curry leaves - 1 string
Red dry chillies - 3
Coriander powder - 3 tsp
Cinnamon - 1
Cloves - 1
Pepper - 1 tsp
Turmeric powder - 1 tsp
Ginger garlic paste - 3 tsp
Onion - 1 (finely chopped)
Tomato - 1(finely chopped)
Salt - to taste
Oil - for frying
Coriander leaves - chopped

Method:

1. Grind red dry chillies, coriander powder,cinnamon, cloves, pepper to a fine paste
2. Heat oil in a pan, saute the onions, green chilly, curry leaves, ginger-garlic paste for 3mins
3. Add the tomatoes, turmeric powder and saute till tomatoes are well cooked
4. Now add the ground masala, salt and saute till the dry smell goes off. Add little water and boil to a gravy
5. Put slits in the eggs and place in the curry and simmer for 5mins
6. Garnish with coriander leaves

Serve with hot chapathis/Roti

Chicken Drumstick fry

Ingredients:

Chicken drumsticks - 4
All purpose flour(Maida) - 1 tsp
Rice flour - 2 tsp
Corn flour - 2 tsp
Chilli powder - 1 tsp
Curd - 2 tsp
Ginger garlic paste - 1/2 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

Method:

1. Put slits in the chicken. Marinate the chicken with curd, ginger garlic paste, chilli pdr and salt. Keep it aside for 30 min
2. Pressure cook the marinated chicken (1 whistle)
3. Prepare a batter of all purpose flour, rice flour,corn flour, chilli powder,salt and water
4. Dip the chicken in the prepared batter and marinate this for 10 minutes
5. Heat 4 tsp of oil in a pan. Shallow fry the marinated chicken till the batter coating has turned golden brown
6. Remove from heat and drain them
7. Heat 2 tsps of oil in the pan. Add finely chopped onions, green chilies, soy sauce and tomato sauce and saute
8. Add the chicken and saute till it becomes dry

Peas Pulav

Ingredients:

Basmati rice - 1 cup
Green peas - 1/2 cup (soaked overnight)
Bay leaves - 2
Cinnamon stick - 1

Cloves - 2

Cumin seeds - 1/2 tsp
Green chillies - 4 sliced
Onion - 1/2 chopped
Coriander leaves
Salt - to taste
Ghee - 2 tsp

Method:

1. Soak the rice for 1/2 hr
2. In a pan add ghee, bay leaves, cinnamon, cloves, cumin seeds, gr chillilies, onion, salt and coriander leaves. Fry well
3. Add the peas, 1/2 cup water and close the pan with a lid
4. When the peas is 75% cooked, add the soaked rice and add 1 & 1/2 cups of water
5. Close with a lid until the rice is cooked well

Gobi Manchurian goes well with this Pulav

Paruppu Usili

Ingredients:

Toor dal – 1/4 cup
Channa dal – 1/4 cup
Beans -  chopped – 1/2 cup
Urad dal – 1 tsp
Dry red chillies – 3 or 4
Asafoetida – a pinch
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 4 or 5
Oil – 3 tsp
Salt – to taste

Method:

1. Soak the Toor dal and Channa dal in water for 2 hours

2. Drain and grind the dal coarsely with dry red chillies, salt, and asafoetida3. Steam cook the ground mixture (in Idli cooker). Allow it to cool and crumble it using the fingers

4. Cook the beans with salt separately and drain out the excess water
5. Heat oil in a pan and saute the mustard seeds, urad dal, cumin seeds and curry leaves. Add the crumbled mixture and the cooked beans
6. Saute the mixture for 2 to 3 minutes

This goes well with any Kara Kozhambu

Note:

Kothavarangai can also be used instead of beans

Arachu vitta Sambar

Ingredients:

Toor Dal - 1 cup
Asafoetida pdr - a pinch
Tamarind Paste - 1 tsp
Turmeric pdr - 1/4 tsp
Sambar pdr - 1/2 tsp
Salt to taste
Vendaikkai (Okra) - 1/4 kg (Brinjal/Drumstick can be used)
Onion - 1/2 chopped
Tomato - 1 chopped
Oil - 2 tsp
Mustard - 1/4 tsp
curry leaves
coriander leaves
ghee - 2 tsp optional

Grind:
Fresh coconut - 3 tsp
Coriander pdr - 1 tsp
Channa dal - 2 tsp
Vendaya podi (Fenugreek) - a pinch
Red chillies - 4
cumin seeds - 1/4 tsp
pepper - 1/4 tsp

Method:

 1. First pressure cook the toor dal with a pinch of turmeric powder and Asafoetida.Fry the vendaikkai in a pan with little oil

2. In a pan roast channa dal, red chillies, coconut, cumin seeds and pepper3. Grind the roasted ingredients along with vendaya podi,coriander pdr to a fine paste

4. Heat oil in a pan, add mustard seeds when it splutters add onion, curry leaves, salt and fry well
5. Add the ground paste and fry till the raw smell goes off. Now add tomato and the veg
6. Add the cooked dal to this, add the tamarind paste and bring it to a boil
7. Garnish with coriander leaves. Adding ghee in the end gives a nice flavor

Sweet Kolukattai

Ingredients:

Idly rice - 1 cup
Salt - 1 pinch
Oil - 1 or 2 tsp

For filling:
Pottu kadalai (fried gram) - 1/4 cup (grind coarsely)
Peanuts - 4 tsp (grind coarsely)
Grated coconut - 3 to 4 tsp

Jaggery - 4 to 5 tsp
Ghee - 2 tsp

Method:

1. Soak Rice for 3 hours. Grind the rice into nice and thin batter. Add salt to the batter

2. Heat 1 or 2 tsp of oil in a pan. Pour the batter and stir till it turns into a smooth dough

3. Remove from heat and let the dough cools for 5 to 10 minutes

4. Mix grated coconut, pottu kadalai, peanuts, jaggery and ghee in a bowl

5. Shape the dough into any shape, place the filling, then seal the edges together

6. Steam cook the kozhukattais for 15 min in a idly pot