Spicy Baby Potatoes

Baby potatoes /new potatoes – 15 nos
Onions - 2 medium sized ones, chopped
Garlic paste - 1 tsp (or 4 pods, minced)
Sambar powder - 2 tbsp (or 2 tsp coriander powder, 1 tsp jeera, 1/8 tsp fenugreek seeds, 2 tsp red chilli powder)
Turmeric powder - a pinch
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Oil - 2 tbsps
Salt - to taste

Method:

1. Wash the potatoes. Pressure cook for 3 whistles (or put in a heavy-bottomed pan with sufficient water and let cook on a medium fire). Cool, peel and set aside.

2. Add sambar powder, salt and turmeric to the potatoes with very little water and leave to marinate for half hour.

3. Heat oil and temper mustard seeds. Fry the urad dal next until golden brown and then add the onions and garlic. Fry well till the onions turn a dark brown (I like mine just short of burnt so that's how I made it).

4. Add the curry leaves and the potatoes. Add about 4 tbsp water and toss well.

5. Cook open for about 25 mins until the potatoes look yummy and you can't wait a single second longer to serve it already!
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Pooris

Ingedients:

Makes about a dozen pooris

Wheat flour/atta - 2 cups
Salt - 1 tsp
Warm water - approx. 1 cup
Oil - to deep fry



Method:

1. Mix salt into the atta and make a thick dough (than used for

chappathis) adding the warm water little at a time.

2. You can leave the dough to rest for an hour, covered, but

mostly when I make this for dinner, I don't get time to do this

and it comes out well anyway.

3. Divide the dough into 12-15 small balls and roll out with a

pin, making sure the thickness is even. Only then the pooris

will puff out when frying.

4. Deep fry in the oil till turning over until both sides are

golden brown.

Potato Masala

Ingedients:

Potatoes - 3, boiled, cubed and peeled
Onion - 1 small, or half of a big one, chopped
Green chillies - 3, slit
Grated ginger - 1/2 tsp
Jeera - 1 tsp (I powder it before use)
Turmeric - a pinch
Mustard seeds - 1/2 tsp
Urad dal/Channa dal - 1/2 tsp (optional)
Curry leaves - 10
Salt - to taste
Oil - 2 tsp



Method:

1. Heat oil in a pan and add mustard seeds and urad/channa dal.

Wait for them to splutter and then add the green chillies and

onions. Saute till translucent.

2. Now add the jeera, ginger and turmeric and fry for 10-15

seconds.

3. Finally add the potatoes. Mass a few of the pieces to form a

gravy, mix well with added salt and remove from fire.

Kathirikkai Poriyal Recipe

Ingedients:

3 cups brinjal, cubed
2 medium onions, finely sliced
1/2 tsp turmeric powder
Salt, to taste

Spice Powder

2 tsp + 2 tsp oil
1 tbsp coriander seeds
1/2 tsp asafoetida / hing
2 - 3 dry red chillies
2 tsp urad dal
2 tbsp grated coconut
A small marble-sized ball of tamarind
1/4 tsp salt

Tempering

1 tbsp oil
1 tsp mustard seeds
1 dry red chilly, halved
1 sprig curry leaves

Method:


1. Heat 2 tsp oil for spice powder in a pan over moderate heat.

Add coriander seeds, hing, red chillies and urad dal. Fry till

spices are fragrant and the dal turns golden. Remove and set

aside to cool.

2. Add 2 tsp oil to same pan and heat through. Add coconut and

fry over low heat until golden brown.

3. Combine coconut and the fried spices, tamarind and salt and

grind to a fine powder.

4. Heat oil for tempering in the same pan as above and add the

ingredients for tempering. When the mustard seeds start to pop,

add onions and saute for 1-2 mins.

5. Add the brinjal, turmeric, salt and 1/4 cup water. Lower

heat, cover pan and simmer for about 10 mins till brinjal is

tender and all water is absorbed.

6. Sprinkle the spice powder to the cooked brinjal and stir

gently to combine well. Serve hot with steamed rice or roti.

Cheeda

Ingredients :
Rice flour - 5cups
Fried white gram dal - 1cup
Green chillies - 20nos
Salt - to taste
Asafoetida powder - 1/4 tsp
Butter - 1 1/2 tbs
Coconut milk - to mix the flour
White gingelly seeds - 1tbs
Oil - as required


Preparation :

Grind green chillies, salt and asafoetida powder to a thick paste and mix it with the sieved flour. Knead the flour finely with butter, coconut milk and gingelly seeds. Make several small balls from the dough and spread it on a clean cloth for about 2 hours. Deep fry in oil.

Jeera Kuzhambu

Ingredients:


Cumin seeds (Jeera) - 2 teaspoons

Tamarind - size of a lemon

Red chillies - 2

Pepper - 10

Garlic - 7 flakes

Turmeric- 1/4 teaspoon

Oil - 2 teaspoon

Ghee - 1/2 spoon

Mustard - 1/2 spoon

Salt - to taste


Preparation :

Soak tamarind in warm water ( 60ml ) for half an hour and strain the juice. Fry jeera and pepper in ghee and powder them.Heat oil in a pan, season mustard. When it splutters, add chopped garlic, fry for 2 minutes, add tamarind juice, turmeric powder and salt. Boil for 10-15 minutes until the gravy thickens. Add the powdered cumin and pepper just before removing the dish from fire. Garnish with curry leaves and coriander leaves.

Payasam

Ingredients :


Moong dal (green gram lentil) - 1 cup

Powdered jaggery - 1/2 cup

Gram dal - 1 tsp

Milk - 1cup

Preparation:

Cook moong dal and gram dal in plain water in a pressure cooker. Mix jaggery in a little water and bring to boil. Add the cooked dal mixture and let it cook for a while so that the entire ingredients mix well. Then remove from flame and add boiled milk and cardamom powder. Garnish the cooked dal payasam with cashew nuts roasted in ghee and serve hot or cold.

Vanilla Ice cream recipe

Ingredients
4 cups milk
1 cup milk powder
1/2 tsp. gelatin
1/2 cup sugar
2 tsp. cornflour
2-3 drops vanilla essence
1 tsp. butter

Preparation
Boil 3 cups of milk. Keep aside 1 cup of milk. Mix milk powder, gelatin, sugar and cornflour in 1 cup of milk which is kept aside. Pour it into the boiling milk. Cool it. Add butter and vanilla essence. Keep it in the freezer and take it out only after 1/2 an hour. Put it in the mixer and again in the freezer.

Garlic Chicken recipe

Ingredients
2 chicken breasts, cut into chunks
8 cloves garlic, crushed
1 tablespoon oyster sauce
1 tablespoon vinegar
1 tablespoon black soy
1 teaspoon salt
5 tablespoons oil
1 tablespoon sesame oil
1/2 cup water

Preparation
Heat oil and fry garlic until brown, remove. In remaining oil fry chicken until cooked.
Add oyster sauce, vinegar, soy sauce, salt, water, garlic and sesame oil and simmer for 10 minutes

Avial recipe

Ingredients
3/4 kg Vegetables
1/2 teaspoon Turmeric powder
1/2 teaspoon Red chilli powder
6-8 nos. Green chillies
2 large Onions
1 cup Grated coconut
1 tablespoon Tamarind paste
2 tablespoons Oil
5-6 nos. Curry leaves

Preparation
Vegetables:Drumsticks, Brinjals, Yam, String beans, Raw banana, Ash gourd, Ridge gourd.
Peel and cube the vegetables. Slightly boil the drum sticks with salt. Grind the coconut to a fine paste.
Boil some water and add cubed vegetables to it. Add the red chilli and turmeric powders. When the vegetables are almost cooked add green chillies and salt. Add the tamarind extract and coconut paste. Simmer on a low flame for 15 minutes.
Heat oil in a small pan and add the curry leaves. When the leaves change colour pour over the cooked vegetables.
Serve hot with rice and pickle.

Red Bean Curry

Ingredients

Red beans- 1 pack
Onions-1 finely chopped
Chilli powder- 1 tsp
Coconut gratings- 3 tsp
Saunf-1/2 tsp to
Khus khus-3/4 tsp
Mustard seeds-little
Curry leaves – few
Oil-4 tsp
Salt to taste

Method

Pressure cook the red beans with salt for 1 whistle.
Grind coconut , saunf and khus khus into a fine paste.
Heat oil in a pan and add mustard seeds. When it splutters add onions and curry leaves. Saute till turns transparent and add the ground paste and chilli powder.saute for a minute and then add the cooked beans. Add salt to taste and add ¼ cup of water. Cook till it becomes thick and dry.
Serve hot with rice and sambar.

Veppampoo Rasam/Goddu Rasam

Ingredients Needed:
Veppampoo (cleaned ) 2 table spoons
Diluted Tamarind water 1-1/2 cups or (Soak small marble size tamarind andtake out the pulp)
Salt to taste
Gud - Little (Jaggery)
Hing
Water
Turmeric Powder 1/4 tsp

For tempering:
Mustard seeds
Toor dal 2 tsp
Curry Leaves one sprig
Broken Red Chillies 4
Oil or Ghee 1+1 tsp

Method:
Heat the ghee in a Kadai, add Mustard seeds and when it splutters add Toor dal, Dry red Chillies andCurry leaves.
When Toor dal turn golden, add diluted Tamarind Water, Salt, Turmeric, Gud and bringit to a boil.
When the raw smell of Tamarind goes, add 1/2 cup water and cook on slow fire.
When it is about to boil, Switch off. (Stopped at this stage is Goddu Rasam - Simple Rasam without any Dal.).
Fry Veppampoo in another spoon of Ghee and Pour over Rasam. (Addition of the Neem flower makes this Veppampoo Rasam)
Close with a lid. [Else the taste the Rasam will go out with its vapours. :-( ]

Serve Piping hot with Steamed rice.

Pongal Curry

Ingredients
Potato, Raw Banana, beans, Cluster beans, Broad beans, Chow chow, Yam, Carrot
Chick peas, green peas, lima beans
(All vegetables and beans – 3 cups)
Toor dal – 1/2 cup
Turmeric – 1/2 tsp
Tomato -2 small
Tamarind Paste 1/4 tsp

To grind
Red Chilly – 4
Corriander seeds – 1 1/2 tsp
Channa dal – 1/2 tsp
Urad dal – 1/2 tsp
Cumin – 1/2 tsp
Asafoetida a pinch
(fry all the above ingredients without oil and grind them into paste adding coconut)
Coconut – 1/4 cup

Method
Wash and cut all the vegetables equally. If using dried beans saok them for 5 to 6 hours before cooking.
Mix all the vegetables, beans, chopped tomato,toor dal, turmeric and add enough water and pressure cook it. ( leave 2 to 3 whistles)
Open the lid after the pressure is released, add the tamarind juice and cook it for few mins.
Finally add the ground paste and cilantro and allow it to boil for further few mins.
This goes well with ven pongal, tomato rice, kushka.

Pongal Curry

Ingredients
Potato, Raw Banana, beans, Cluster beans, Broad beans, Chow chow, Yam, Carrot
Chick peas, green peas, lima beans
(All vegetables and beans – 3 cups)
Toor dal – 1/2 cup
Turmeric – 1/2 tsp
Tomato -2 small
Tamarind Paste 1/4 tsp

To grind
Red Chilly – 4
Corriander seeds – 1 1/2 tsp
Channa dal – 1/2 tsp
Urad dal – 1/2 tsp
Cumin – 1/2 tsp
Asafoetida a pinch
(fry all the above ingredients without oil and grind them into paste adding coconut)
Coconut – 1/4 cup

Method
Wash and cut all the vegetables equally. If using dried beans saok them for 5 to 6 hours before cooking.
Mix all the vegetables, beans, chopped tomato,toor dal, turmeric and add enough water and pressure cook it. ( leave 2 to 3 whistles)
Open the lid after the pressure is released, add the tamarind juice and cook it for few mins.
Finally add the ground paste and cilantro and allow it to boil for further few mins.
This goes well with ven pongal, tomato rice, kushka.

Dry Prawns

Ingredients :

Prawns(Shrimp) - 1 Pound
Curry Leaves - 10 Leaves Cleaned and cut into small pieces
Coriander Leaves(Cilantro) - Bunch Clean and cut into small pieces
Chilli Powder - 3/4 spoon
Coriander Powder - 1/2 spoon
Saunf Powder - 3 spoons
Ginger Garlic Paste - 2 spoons
Oil - 2 spoons
Turmeric Powder - 1/4 spoon
Salt to taste

Method

Clean the shrimp in running water with little bit of turmeric powder
Pour Oil in a pan and once the oil is heated add curry leaves

followed by ginger garlic paste and fry till the ginger garlic smell

is gone.Add Shrimp to this followed by Coriander Powder , Saunf ,

Chilli Powder,Turmeric Powder,Salt and little bit of water and mix it

well and then close the pan with a lid.Let all get cooked for 10 to

15 mins.Check for Spice level and salt.Add coriander leaves before

serving.

Kothu Parotta

Ingredients

Parotta finely chopped- 4
Onion finely chopped - 1
Tomatto finely chopped- 1
Curry Leaves - 15
Chilli - 2
Pepper Powder - 1
Chilli Powder - 1/4 spoon
Salt to taste
Scrambled Eggs - 3
Turmeric Powder - 1 pinch

Method

In a Pan pour 4 spoons oil and then Fry Curry Leaves.

Put Onion and then fry.Once onion is fryed put tomatto and fry the

same.

Put chilli and fry after tomatto is fryed.Put Chilli Powder ,Pepper

Powder , Turmeric Powder,Salt and fry the same.

Once Step C is done add the scarmbled eggs and then add Parotta and

fry the same.Scramble if possible.Check for spice level.

Paneer Butter Masala

Ingredients

Paneer- 1 pack
Onions- 2 medium
Tomatoes-3 big
Ginger garlic paste- 1 1/2 tsp
Cashews- 10 whole
Milk- 1/2 cup
Turmeric powder- 1/4 tsp
Chilli powder- 1 tsp
Coriander powder- 2 tsp
Jeera powder- 1/2 tsp
Garam masala - 1/2 tsp
Everest kitchen king masala- 1/2 tsp
Kasoori methi - 1/4 tsp
Oil+ butter -3 tbsp (1:2)
Cinnamon- 1 small piece
Cloves- 2
Cardomom-1
Coriander leaves- a few chopped finely
Salt to taste

Method

Peel the onions and boil them in hot water for sometime until it

becomes soft. When cooled ,grind it to a smooth paste. Blanch the

tomatoes and puree them.
Heat oil and ghee in a pan and add cinnamon,cloves and cardomom. Add

the ground onion paste and fry for some time. Then add the ginger,

garlic paste and fry for some time.
Then add the tomato puree. fry till the oil seperates and then add

turmeric, chilli, dhania and jeera powders.Grind the cashews into a

fine paste and add to the masala.
Add the milk , cover with a lid and cook in a slow flame till the

masalas are well cooked .
Chop the paneer into cubes or strips . Add this along with garam

masala powder, kasoori methi,salt and kitchen king masala . cook for

5 - 10 minutes or till the oil comes on top.
Garnish with finely chopped coriander leaves and serve hot with

parathas/roti/naan.

Poondu Kozhambu

Ingredients

- half a medium sized onion chopped
- 6 cloves of garlic whole
- two medium sized vine ripe tomatoes
- 1 and half tsp sambar powder
( Use 1 tsp chilli powder and half tsp dhaniya powder if you dont

have sambar powder )
- For tempering, 1 tsp cumin, half tsp mustard, half tsp fenugreek, 6

curry leaves
- 1/4 tsp turmeric
- Puree extracted from tamarind which is size of a lime
- salt to taste
- 2 tsp gingely oil (Gingely oil adds a special flavour)


Method
Heat the chatti, add oil and when the oil is hot, temper with cumin,

mustard, fenugreek and curry leaves

After the mustard splatters, add whole garlic cloves and saute for a

couple of minutes.

Add chopped onion and chopped tomato with a couple of minute

intervals.

Now add the sambar powder (or chillipowder & coriander powder),

turmeric and salt.

After all the water comes out from the tomato ( may be 5 minutes )

add the tamarind puree and continue to cook till the sauce thickens

and the garlic become soft.

Njoy over curd rice, dhal rice, plain rice or even chappathis and

idlis.

Kollu Rasam

Ingredients
1. 1 1/2 cups of tamarind pulp
2. 1 1/2 cups of the Kollu paruppu cooked water and chutney water.

(Do not clean out the blender when you are done with the chutney,

wash out the sticking bits of chutney with a little bit of water)
3. 2 Red chillies split and seeds removed
4. 1 tbsp of mashed onion (substitute with cut onions)
"mom: thatti pota nalla irukkum"
5. 2 pods of garlic mashed
6. 1 tomato roughly chopped (optional)
7. seasoning, mustard cumin,curry leaves

To Powder
1. 2tsp corriander seeds
2. 1tsp cumin
3. 1/4 tsp pepper (or per taste)
4. 1/4 tsp methi seeds
dry roast the above and make it into a powder. Use a coffee grinder.

Method:
Heat about a tsp oil/ghee in a pan and season with mustard, cumin

and curry leaves
Add the onions and saute followed by the garlic and red chillies.
Tomatoes should be added now and sauted till soft.
Reserve about a tsp of the powder and add the rest.
Now add the tamarind and paruppu water.
Let it boil till you see white forth and switch off heat

immediately. At this stage add the tsp of reserved powder for a great

aroma.

Kollu Chutney

Ingredients
1. 1 Cup of kollu paruppu cooked for 3 whistles. Add some extra

water, so you have enough of the paruppu water for the rasam. Drain

the water out into a separate
container and save. Leave a little bit of the water maybe 2-3 tbsp so

the chutney is not too solidy.

2. 1/4 onion chopped roughly
3. 4 pods garlic
4. 2 red chillies
5. 1 tsp corriander seeds
6. 1/4 tsp cumin
7. 1/4" piece tamarind

Method
Saute 2 thru 7 in a little bit of oil, and pour it over the paruppu

with salt.
Let it cool and blend roughly in a food processor or blender.

It should not be made into a smooth paste.