Mutton Sandwich

Ingredients
8 bread slices
Butter for applying on slices
1/4 kg boneless mutton,boiled
1/2 cup cheese, grated
1/2 tsp black pepper powder
1/2 tsp salt
1 tbsp butter (for sauting)
1/4 cup finely chopped onion
1 tsp ginger paste
1 tsp garlic paste
Method:
Heat 1 tbsp butter in a pan
Add onion, and fry till transparent
Add ginger-galic and saute for 2 min.
Add mutton, salt and pepper
Fry till light brown
Remove from fire and let it cool
Slice the mutton into thin strips
Apply butter on bread slices Between two slices of bread:
Arrange mutton pieces
Spread fried onion
Sprinkle cheese
Cut the sandwich into two trinagular sandwiches each
Serve with tomato ketchup

Egg Sandwich

Ingredients
3 hard boiled eggs
1/4 cup chopped coriander leaves
1/2 cooked meat pieces (approx 1/4")
1/2 cup mayonnaise
1/2 tsp black pepper powder
salt as per taste
1/4 cup chopped capsicum
2 green chillies, chopped finely
1/4 cup grated cheese
1 onion, sliced thinly
4 bread rolls
butter
Method
Mix cheese and mayonnaise well. Chop coarsely the eggs.
Mix it with meat pieces, pepper powder and salt. Add capsicum, chilli and coriander leaves.
Add cheese-mayonnaise mixture. Mix it well.
Halve the rolls and butter both the sides. Top 4 halves with egg mixture.
Layer it with onion slices. Cover with remaining halves.
Bake it at 400o F for 10-15 mins. (till cheese melts)
Serve with raw vegetable slices / lettuce leaves.

Chicken Sandwich

Ingredients
8 slices bread (white or brown)
1 cup cooked chicken (small pieces)
1 onion, chopped finely
1/2 cup corriander leaves
3 green chillies, chopped finely
Salt as per taste
1/4 cup mayonnaise
1/4 cup sour cream
Butter as required
Method:
Butter the breads
Mix all the ingredients except bread and butter well
Spread the mixture evenly on top of one bread slice
Cover it with one bread slice
Repeat the same with all breads (it will make 4 sandiwches)
Toast the sandwiches in the toaster till golden brown
Serve hot with lettuece and carrot slices

Parrupu Thuvayal

Ingredients:

Toor dal- 1/2 cup
coconut- 2 tbsps
red chilli- 1
peppercorns- 3
garlic pods- 2
curry leaves- 3 or 4
salt- according to taste

Procedure:
Heat a tsp of oil in a pan and roast the dal, coconut, red chilli, pepper, curry leaves and garlic. Do this until the dal turns golden brown. Don't burn the dal. Switch off the gas and transfer to a plate and allow it to cool. When it has cooled down grind it with salt to a coarse- smooth paste using very little water. Serve it with steaming hot rice, sesame oil and papad.

Kovakkai Kadalai Curry

Ingredients:
Kovakkai/Tindora- 20 (cut lengthwise) (half steamed)
Kadalaikkai/Boiled peanuts- 1 cup
Onion- 1 (finely chopped)
cashewnut paste- 3 tbsp
elachi-2
cloves- 2
cinnamon- 1" piece
chilli powder- 1 tsp (original recipe called for 2 tsp. But 1 was ok for me) turmeric- 1/4 tsp
curry leaves- 1 twig (finely chopped) salt- as required
Garam masala- 1/2 தசப்
Procedure:
Heat pan until it's very hot. Then add the spices and saute them .Remember .....NO OIL. The cardamom will plump up a bit due to heat. Now add onions and some salt. Saute until it is light brown in color. You have to keep on sauteing every now and then as it does not have any oil and it might stick to the pan after a while.Now add curry leaves,ginger garlic paste and turmeric. Saute for a min. Then add chilli powder and saute for 2 more mins. Now add 1/2 a cup of water and mix well. Close and cook for 5 mins. After that the gravy will be a little thick. Now add kovakkai , peanuts and salt. Add nother cup of water and boil for 5 more minutes. Finally add garam masala and cashew paste. Mix well and boil to desired consistency.

This gravy goes very good with white rice, dosa and rotis

Kothavarangai parrupu usili

Ingredients:

Gawar beans- 2 cups

onion- 1/2 (finely chopped)

channa dal -3/4 th cup

green chillies- 8

red chillies- 2 (broken)

ginger- 1 " piece

turmeric- 1/2 tsp

curry leaves- few

salt- as reqd

sugar- 2 pinchesப்ப்
Procedure:

Trim the ends of gawar beans and cut it into little pieces. Usually, cut mine 1/2 " pieces.
. But I felt it small cut ones are much better. Steam cook this in rice cooker with some salt and sugar.

Soak channa dal in 2 cups water for one or two hours. Drain and grind into coarse paste with salt, green chillies and ginger.

Heat oil in pan. Fry mustard seeds, urad dal and jeera seeds. Then add onions, red chillies, turmeric and curry leaves. After a few mins add the ground channa dal mixture and saute for 15 mins. Now add the steamed vegetable and mix well. check for salt. Serve with plain rice and puli kuzhambu.

Beef Roast

Ingredients:
Beef 1 kg (boneless rump pc)
Cloves 6-8 nos
Cinnamon 2" pc
Dry Chillies 8-12 nos
Pepper corns ½ level
Tbspn Garlic Pods 8-12 nos slightly crushed
Curry Leaves Oil - 4-6 tbspns
For marinating the Meat Ginger / Garlic paste 1 ½ tbspn
Lime Juice or Vinegar 2-3 tbspns
Turmeric pwd 1 level tspn
]Salt to taste For GarnishFried Onions - 3 big onions
Finely cut in circles and fried brown and crisp Fried Potato Wedges - 4-6 big - Potatoes par boiled, peeled and each potato cut in 4 lengthwise and fried to a golden brown and crisp.
Method:
Wash the Chunk of meat nicely- drain - then prick nicely with a fork all over marinate with the ingredients given under marination for atleast 2-3 hrs or over night in the fridge.Next day, take the Pressure Pan add oil when hot add the whole spices (Cloves, cinnamon, dry chillies, Pepper corns, Garlic pod, Curry leaves) & fry on Med.Heat till the cloves, peppercorns pop up & the garlic is brown - now put the marinated meat chunk & fry turning it all over to seal the juices, fry to a light brown on all sides.Add ½ cup of water along with the marination juices cover the cooker, put the stopper & leave to cook after the first whistle lower flame to min. & leave to cook for 20 mins. when done put off gas & leave the cooker to cool down on it's own.Open the lid & put back on the gas & continue cooking till all the soup has been absorbed by the meat - remove from heat & let the meat cool down a little - cut into thin slices & keep.In the same pressure cooker pan add a little more oil - to the whole spices still in the cooker - when hot fry the meat slices on med.
Heat to a light brown - (don't fry it too much then it will become hard) & remove. Arrange the meat slices in the center of a platter, & decorate the sides with fried Potato wedges & fried onions.Serve with Tomato Ketchup.
If you want to make a sauce to pour over the roast slices then when you remove the chunk of meat for slicing - strain the soup - & keep aside.Discard the spices.
Put the pressure cooker pan back on to the gas on medium heat add 2-3 tbspns of butter when the butter has melted add 2 tbspns of maida flour & fry till the flour turns a golden brown now add the soup + ¼ - ½ cup of water & keep on stirring - remove any lumps if any - continue stirring for 2 mins on low flame or till the sauce thickens - remove & serve over sliced roasted beef along with your fried Potatoes, Onions & Ketchup.
If the sauce becomes too thick add ¼ cup water & stir till the thickness is achieve

Beef Stew

Ingredients:
1 lb. russet potatoes - peeled and cut into 4 to 5 pieces each
1/3 lb. beef - thinly sliced
2/3 lb. yellow onions - sliced (about 1/3 inch wide)
1 tablespoon vegetable oil
400 cc water (about 1 1/2 cups)
3 tablespoons or more soy sauce (to taste)
3 tablespoons or more brown sugar (to taste)
2 tablespoons sake or white wine,
Direction:
Prepare vegetables as described above. Heat a deep pan and add oil and beef. Sauté for a couple of minutes, then add onion and potato. Continue sautéing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine. Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.

Fried Meat Balls

Ingredients :
½ kg mince meat
1 tsp red chilli powder
½ tsp haldi powder
½ tsp coriander powder
1 tsp garam masala
1 cup fried channa
2 bunches coriander leaves
¼ coconut
Salt to taste
Oil for பிர்யிங்
Method :
1. Grind the red chilli powder, haldi powder, coriander leaves, coriander powder, garam masala, coconut and the fried channa in a mixer to make a fine paste.
2. To this mixture add the meat and mix it well.
3. On medium heat, add the meatballs in a non stick pan with some water.
4. Coook till all the water dries up.
5. Fry the meat balls in oil on medium heat till it turns golden brown.Ready to serve hot.

Curry Leaves Chutney

Ingredients
curry leaves - 1 bunch
onion - 2 medium size
tomato - 1 large size
red chillies - 2 or 3
tamarind - a small piece
oil - 2 tea spoon
mustard seeds - half teaspoon
urid dal - half teaspoon
bengal gram - half teaspoon
salt as per taste
Method
Heat oil in a pan.
Add mustard seeds, wait until it splutters then add urid dal & bengal gram.
Add the chopped onions & green chillies, saut until golden brown.
Add the tomatoes and tamarind and continue to stir.
Now add the curry leaves and stir-fry for 5-7 minutes.
Leave it to cool & then grind.
Serve with idli, dosa or hot steaming rice.

Chilli Chutney

Ingredients:
20 red chillies
50 ml lemon juice
2" piece peeled ginger
1 tbsp peeled garlic cloves
3 tbsp sugar
salt to taste
Method:
Grind all ingredients to a paste.
Season and serve at room temperature

Brinjal Chutney

Ingredients
1 big brinjal
a big ball of tamarind
2 tsp grated jaggery or sugar
a pinch of turmeric powder
2 tsp chopped coriander leavesFor the seasoning
2 tsp oil
1 tsp urad dal (black gram dal)
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
a pinch of asafoetida
4 red chillies
4 green chillies
salt to தச்டே
Method
1. Smear the brinjal with oil and roast over a direct flame till cooked.
2. Remove the skin and mash the brinjal.
3. Heat oil and fry ingredients for the seasoning.
4. Grind the tamarind, grated jaggery, turmeric and the fried ingredients with the mashed brinjal and the chopped coriander leaves thoroughly.
5. Serve garnished with chopped coriander leaves.

Tomato and Coconut Kurma

Ingredients:
1 kg tomatoes
500 gm potatoes
1 large onion, thinly sliced
4 green chillies, slit
1 small piece ginger, chopped
handful of chopped coriander
1 cup shelled peas (optional)
1 large coconut, grated
1/2 tsp mustard seeds
1/4 tsp turmeric powder
2 cloves
1/2 tsp cumin sees
2 cinnamon sticks
2 cardamoms
3 tbsl ghee
salt to taste
Method:
1. Boil the potatoes and peas. Cut the potatoes into thick pieces, tomatoes into fours and set aside.
2. Add one cup of boiling water to the grated coconut and take out thick milk by squeezing the gratings and straining the resultant mixture. Set aside. Add some more water and extract as much thin milk as you can. Strain. Keep the 'milks' separate.
3. Heat the ghee, and add the whole spices, mustard and cumin seeds, then the slit chillies, ginger and onions. Fry till the onions turn light brown in colour. Do not allow to brown too much.
4. Add the tomatoes and fry until they turn soft. Add the potato pieces and fry for some time. Now add the turmeric powder.
5. Add the thin milk, salt and cook for 3-5 minutes or until the gravy is thick. Then add the thick milk, peas, some of the chopped coriander, and cook for a minute or two. Remove from fire.
6. Serve garnished with the rest of the chopped coriander.

Red Kurma

Ingredients:
Onions - 2 large
Tomatoes - 3
Carrots - 4 (medium)
Beetroot - 1
Fresh peas shelled - 1/4 cup
Potatoes - 2
Red Cabbage - 1/2
Oil - 2 tbl sps
Coriander, Curry Leaves - to garnish
Thick Coconut Extract - 1/2 cupGrind together:
Grated fresh coconut - 1/2 cup
Poppy seeds - 1 tbl sp
Cashewnuts - 10
Roasted gram - 1 1/2 tbl sp
Green chillies - 3
Red chillies - 6
Dhania - 1 tbl sp
Salt - as required
Method:
1. Peel and chop onions finely. Cut all the vegetables into fine pieces.
2. Pour just enough water to cook the vegetables (except tomatoes) and pressure cook till one whistle.
3. Heat oil in a deep pan and fry onions till golden brown.
4. Add chopped tomatoes and stir till it turns pulpy.
5. Mix ground paste with this and stir for few minutes.
6. Strain water from cooked vegetables (use it for soup or for grinding the masala)
7. Add the vegetables to the fried paste and stir for few minutes.
8. Pour coconut extract and cook till boiling point. Remove from fire.
9. Garnish with coriander and curry leaves. Serve hot with idlies or pulkas.

Kurma for Idiyappam

Ingredients for Idiyappam
Big onions - 3
Tomatoes - 4
Turmeric powder - 1/4 tsp
Dhania powder - 1 1/2 tsps
Diced mixed vegetables - 3 cups (carrots, cauliflower, cabbage, potatoes etc...)
Cooked green peas - 1/4 cup (fresh or dry)

Chilli powder - 1 1/2 tsp
Fresh thick curds - 1 cup
Milk - 1/2 cup
Green chillies - 2
Salt - as required
Oil - 3 tbl sps
Cardamom, Cinnamom, Cloves - fewGrind together:
Grated fresh coconut - 3 tbl sps
Cashewnuts - 10
Poppy seeds- 2 tsps
Method:
1. Slice chillies lengthwise, cut onions and tomatoes finely.
2. Steam cook all the vegetables.
3. Heat oil in a frying pan.
4. Add cardamom, cloves, cinnamon, green chillies and then onions.
5. Fry till golden and then add chopped tomatoes.
6. Stir till it becomes puply. Add dhania powder and fry for a minute.
7. Add ground paste, cooked vegetables, salt, turmeric powder and chilli powder.
8. Cook till it becomes thick.
9. Add whipped curds at the end.
10. Boil for a minute and remove from fire. Mix 1/2 cup milk with this.
11. Garnish with chopped coriander and serve with idiyappam.

Naranga Curry

Ingredients
One ripe lemon deseeded and chopped into small pieces - 200 gm
Finely Chopped Green Chillies - 25 gm
Red Chilli Powder - 50 gm
Asafoetida - half a teaspoon
Fenugreek Powder - half a teaspoon
Salt to taste
Coconut Oil - one tablespoon
Mustard Seeds - one teaspoon
Red Chillies - three (chopped into three pieces each)
Curry Leaves - two sprigs
Method
Mix the chopped lemon, green chillies, red chilli powder, asafoetida, fenugreek powder and salt, well with your hands and keep aside for an hour.Heat the coconut oil and add the mustard seeds.When they splutter, add the red chillies and the curry leaves and add them to the lemon mix.If you feel that the pickle is too dry, then add a little water at room temperature.Do not cook the lemon.Choose one that is not too bitter.

Coconut Milk Rasam

Ingredients
Coconut - 1/2
Tomatoes - 3
Curry Leaves - 10
Coriander - as desired
Red Chilies - 2
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Turmeric
Salt - to taste
Red Chili Powder - pinchCumin Powder - 1/4 tspMethi Powder - pinch (or) rasam பவுடர்

Method
Take chopped coconut with one glass of water and grind then separate milk and keep aside.
In a pan take cut tomatoes, coconut milk, coriander, powders or rasam powder, turmeric, salt, chili powder and boil on medium for 10 minutes.
In a separate pan take oil, cumin seeds, mustard seeds, curry leaves and let it to splutter and then add to boiled rasam.
Serve with rice.

Sweet Chutney

Ingredients
2 cups Pineapple Pieces (approx 1/2")
1/2 cup Water
Salt as per taste
3 tbsp Sugar
1/2 tsp Turmeric Powder
1/4 tsp Mustard
1 Red Chilli
1 tsp Cumin Seeds
3/4 cup Grated CoconutFor Seasoning:
2 tsp Oil
1/4 tsp Mustard Seeds
2 Green Chillies, slit
1/4 tsp Urad Dal4-5 Curry Leaves
MethodGrind together mustard, chilli and cumin seeds.
Grind coconut into fine paste.
Mix coconut and chilli paste.
Boil pineapple pieces in water with turmeric and salt.
Cook till the pieces are tender.
Add sugar and stir well.
Cook till required consistency (like a syrup).
Add coconut mixture.
Remove from fire.
Heat oil.
Add urad dal and then mustard seeds.
After seeds splutter add green chillies and curry leaves.
Put the seasoning in the pineapple mixture.
Put on gas, and cook for 1-2 mins.
Remove from fire and garnish with chopped coriander leaves.

Vadai Curry

Ingredients :

Bengal gram dhal - 1 cup
Onions - 2 (cut finely)

For the gravy
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove the skin and make it into a paste).

Grind together :
Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Dhania - 2 tbsp
Jeera - 1/2 tsp

For making Vadai :
1. Saok dhal for 2 hours.
2. Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3. Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).

Method :
1. Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2. When it turns into gloden brown in colour, add the ground mixture, fry till oil separates.
3. Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4. When it starts boiling add the fried badas in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick).
5. Remove from fire and garnish with cut coriander leaves. Serve with appam doasai or idlis.

Curd Kurma

Ingredients :
Potatoes - 1/4 kg
Fresh butter beans or broad beans - 1/4 kg (seeds)
Onions - 3
Fresh curd - 1 1/2 cups
Salt - ta taste
Garam masala powder - 1/4 tsp

Grind together :
Coconut - 1/2
cashew nuts - 10
Poppy seeds - 2 tbsp
Green chillies - 7
Method :
1. Cut onions into long thin pieces.
2. Dice potaties into one inch square pieces and cook in pressure cooker along with butter beans using just ehough water to cover it.
3. Do not over cook. (if you are cooking in pressure cooker just cook till one whistle). Drain the water completely after cooking the vegetables. (use it for rasam or soup).
4. Grind the other ingredients with enough water.
5. Heat ghee and fry the onions till translucent.
6. Add the ground masala, cooked vegetables (without water) and whipped curd to it.
7. Add salt and boil it in a low flame.
8. Add garam masala powder just before removing from fire. Serve with puri or chappathi.