FISH FRY

Ingredient


Measurement
Fish 1 lb
Chili powder 1 tsp
Oil 1/2 cup
Turmeric powder 1/2 tsp
Salt 1 tbsp



Method
When you buy the whole fish it is advisable to freeze it for a few

hours before cutting. It will be easier to cut and get those

nice,fine slices
Even if you are not going to fry it the same day,just cut them into

fine slices and marinate them with the ingredients above
The fish should be marinated for at least 2 hours before frying.
When frying heat the oil in a big hollow non-stick pan on medium heat
Heat and fry one fish first to taste and see if everything is okay

and then fry the remaining ones
This goes well with sambar, rasam or fish curry. Serve them hot

FISH KORMA

Ingredient


Measurement
Fish 1 lb
Onions 2 (1 chopped)
Green chillies 6
Tomatoes 1 chopped
Cinnamon 1 medium size
Cloves 1 piece
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Salt 1 tbsp


Method
Cut the fish into small pieces. Grind the first four ingredients
In a pan heat oil and season with cinnamon and clove
Add the onion and tomato and fry just a little bit(do not let it

brown)
Add the ground ingredients and fry well
Add 1 cup water, close and let it boil for 6 to 7 mts
Now add the fish pieces and let it cook on medium and heat for

another 5 minutes
Remove from the heat and here you can add 1/4 cup coconut milk and a

few drops of fresh lemon juice, sprinkle cilantro and serve hot

FISH CURRY

Ingredient


Measurement
Fish 1 lb
Onions 2 (1 chopped)
Garlic 5 cloves
Tomatoes 2
Cumin powder 1/2 tsp
Chili powder 1 tsp
Coriander powder 2 tsp
Turmeric powder 1 1/2 tsp
Salt 1 tbsp


Method
Marinate fish with chilli powder, turmeric powder and ½ tsp salt for

an hour
Grind one onion, tomatoes, cumin powder, chilli powder and coriander

powder
Heat oil in sauce pan and add mustard seeds
Once it starts popping, add chopped onion and garlic and almost

blacken it(do not burn). Reduce heat to low
Add the ground mixture from step 2, turmeric powder, salt and 2 cups

water. Let it boil well for 5-7 minutes
Add fish and let it boil in low heat until cooked for approximately 5

minutes. Do not over cook at anytime
Sprinkle cilantro for look and flavor and serve hot

Ginger curry (Inchi curry)

Description

Ingredients
Ginger 30-40 gm
Green chillies 2-3
Coconut 30-40 gm
Salt to taste
Coconut oil 20-30 ml
Mustard seed a pinch
Red chillies 10-20 gm
Fenugreek 2-3 gm
Tamarind 10-15 gm
Molasses or sugar 5-10 gm
Curry leaves a few

Preparation
Peel and chop the ginger finely and soak in a little hot water. Chop

the green chillies. Slice and chop coconut into small pieces. Drain

ginger.
Put ginger, chillies, curry leaves, coconut into a pan. Add a little

water and salt. Cook over a slow fire till dry. Roast red chillies

fenugreek seeds and powder fine. Soak tamarind in a little hot water.

Heat oil in a pan. Add mustard seeds; when they crackle add cooked

ginger mixture. Sauté as the mixture turns reddish brown, remove from

fire. Add red chilli and fenugreek powder. Add tamarind water. Return

to fire. Add salt. Add molasses and bring to boil.
Simmer for a few minutes. Remove from fire.

spicy channa masala

Ingredients

chenna - 500 gm.
onion -3
tomato -2
chilli powder -tea sp.
coriander powder -tea sp.
green chilli -3
ginger finely chopped -tea sp
garlic finely chopped -4 tea sp
coconut grated -cup
aniseed{saunf} -tea SP
cinnamon -1"pices
3nos
cardamom -3
mustard seeds -1 tea sp
curry leaf -two stems
coriander leaf enough to garnish.


oil -2table sp.
salt - to taste


Preparation
Method.

1. Soak chenna in water 4-5 hr. Until it is tender.

2. cook in a pressure cooker.

3. chop tomato, onion

and green chilli

4.heat the oil, break mustard, add curry leaves

first, then chopped tomato, onion and
green chilli.mix it well.keep in a medium fire, stir occasionally

until golden brown.
5.in a frying pan fry coconut till golden brown, turn the fire to

low, add chilli power, coriander powder,aniseed,cinnamon mix well.

take out from fire, leave for few minutes and grind with water.



6.add this masala to the fried onion, mix well, when oil separates

add chenna,ginger,garlic and salt.boil for 5 minutes.

7. Sprinkle coriander leaves. Serve hot. enjoy.....

Kondaikadalai Pachadi

Ingredients
Kondaikadalai-1 cup
Mango ginger-150gm
Small onion-7-8
Tomato-1
Greenchilli-3
Tamarindjuice-1/4cup
Chillipowder-2tsp
Turmericpowder-1/2tsp
Salt-to taste
Mustard-1sp
Methi-1sp
Urad dal-1sp
Curryleaves-few
Oil-reqd

Preparation
Soak k.kadalai overnight andboil with salt & turmeric powder,drain &

keep aside.
Peel & slice mangoginger.
Slice onions & tomato.
Slit greenchillies.
Heat a kadai, put boiled kadalai, add

mangoginger,onions&tomato&chillies.mix well for few minutes.Add

chillipowder & tamarind juice,salt & little water.cover & cook till

ginger is tender & gravy is thick.Remove.
Season it with mustard,methi & urad dal &curry leaves.Serve with rice

or chappathies.

Gobi Manchurian

Ingredients

* 1 pcs: Cauliflower (medium, clean and broken into big florettes)
* 1/4 cup: Plain flour
* 3 tsp: Cornflour
* 1 small bunch: Spring onion (finely chopped)
* 2 tsp: Ginger (finely chopped)
* 1 tsp: Garlic (finely chopped)
* 1/4 tsp: Red chilli powder
* 2 no: Red chillies (dry)
* 1 tsp: Milk
* 3 tsp: Oil
* 1-1/2 cup: Water


Method

1. Boil the florettes for 3-4 minutes in plenty of water, to which a

tsp. of milk has been added. Drain and pat dry on a clean cloth.
2. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp.

each of ginger and garlic and red chilli powder and salt to taste.
3. Dip the florettes in the batter one by one and deep fry in hot

oil. Keep aside.
4. In the remaining oil, add remaining ginger, garlic and crushed red

chilli and fry for a minute. Add the salt and spring onions. Stir fry

for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp.

cornflour to 1/4 cup water and dissolve well. Gradually add to the

gravy and stir continuously till it resumes boiling. Boil till the

gravy becomes transparent.
5. Add florettes and soya sauce. Boil for two more minutes and

remove.
6. Serve hot with noodles or rice.
7. Variations:
1. Dry Manchurian can be made by omitting the gravy.
2. Make florettes as above and instead of adding water as above, add

fried florettes, spring onions and soya sauce at this stage.
3. Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2

minutes.
4. Serve piping hot with toothpicks or mini forks and chilli-garlic

sauce or tomato sauce.
5. Same procedure for veg. Manchurian (with gravy or dry), but

instead of using only cauliflower, use finely chopped minced

vegetables and bind with some cornflour or bread crumbs and make

small lumps the size of a ping-pong ball. Fry as above and proceed as

above.

Appam

Ingredients

* 3 cup: Rice-soak in water with daal
* 1 cup: Urad daal dhuli-soak for 4 hours
* 1 cup: Coconut-grated
* 1 tbsp: Methi dana
* Salt to taste
* An appam maker or a small, shallow kadahi- 6”-8” diameter on top

Oil to cook


Method

1. Drain the water out of the daal mixture and grind together with

the coconut and salt.
2. Leave to ferment 6-7 hours, or overnight.
3. When fermented, add enough water to make it a pouring consistency.
4. Heat a tablespoon of oil in the kadahi/appam maker, swirl it

around and pour off extra oil.
5. When hot, pour about L cup batter in the kadahi.
6. Turn the kadahi around swiftly, to let a thin layer rise up to

cover the sides of the kadahi also. The center is thicker.
7. Cover, lower the heat and cook, till the edges start lifting

(about a minute).
8. Uncover, ease out the appam thus formed and transfer on to a

serving plate.
9. Continue thus with the rest of the batter.
10. You might have to grease again only after 3-4 appams

Kesari Bhath (Dessert)

* 1 cup: Semolina (rava)
* 1 cup: Sugar
* 5 pcs: Almonds, slivered
* 5 pcs: Pistas, slivered
* 10-12 : Raisins
* 1/4 tsp: Cardamom powder
* 2 pinches: Saffron, soaked in 1 tbsp warm milk
* Few drops yellow colour (optional)
* 3 tbsp: Ghee
* 2 1/2 cups: Water

Method

1. Heat ghee in a large heavy pan, add rava.
2. Stir and roast on low for 7-8 minutes or till aroma exudes.
3. Side by side, put water to boil, add sugar, bring to a boil.
4. Add boiling water to the rava, little at a time stirring

continuously. Take care to protect hands from the spluttering.
5. When well mixed, check rava grain between fingers and taste for

sweetness.
6. Adjust sweetness, and add more boiling water if grain is hard.
7. Add the remaining ingredients, cover and simmer till ghee

separates. Save a small amount of almonds and pistas for garnishing.
8. Add colour if desired and mix well.
9. Grease a katori or steel cup. Press hot bhath inside it, and

unmould onto a plate.
10. Garnish with a few slivers of almonds and pistas, serve hot

Pasiparuppu payasam

Ingredients

Moong dal/Pasi paruppu – 1/2 cup
Sabudana (SAGO)/Javarisi -1/4 cup
Milk- 1/2 cup
Jaggery as per your taste
Grated coconut- 2tbsp
Raisins and cashews- 15 each
Cardamom – 2

Method

1. Boil 3 cups of water and add the sabo/Javarisi and cook it until

it is done.
2. In another pan cook the moong dal.
3. Now add the Sabo/javarisi and moong dal together and add the milk

and bring it to boil. And also add the cardamom powder.
4. Add the jaggery and grated coconut.
5.Fry the raisins and cashews in little ghee and add it finally .
6. The mouth watering Pasi paruppu payasam is ready.

Cashew nuts Onion Pakoda

Ingredients
Cashew nuts / Mundiri Paruppu – 1 cup
Red onion – 1 Sliced
Channa dal / Kadalai mavu – 1 1/2 cups
Rice Flour – 3 tbsps
Butter / Ghee – 3 tbsps
Green Chilly – 3 chopped
Garlic – 3 pods crushed
Baking Soda – a pinch
Curry leaves few
Salt

Method
1. Combine the flours and all other ingredients together, sprinkle

little water and make a crumble mixture.
2. Heat enough oil in a frying pan and (in high temperature) drop

small pieces into the oil and fry until brown and crispy.

Poondu satham

Ingredients:

Cooked rice – 2 cups

Small onion- 1/2 cup

Garlic pods – 1 cup

Ginger- 1/4 inch piece

Roasted and ground black pepper- 1/2 tsp

Raosted and ground cumin seeds- 1 tsp

Method:

An important thing in making any mixed rice variety is that the rice

has to be cooked well but must be separate grains. Normally this can

be achieved by roasting the raw rice in little ghee before cooking or

adding a little sesame oil while it is cooking. Once the rice is

cooked, cool it well in a wide pan/ plate.

Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee

in a wide skillet, add mustard seeds, cumin seeds , dried chillies

(3-4 numbers) and curry leaves. Add the onion, garlic and ginger

pieces and fry them on low heat.Add pepper powder and cumin powder.

Add salt to taste and mix the rice , turning off the heat.

Lemon Rasam recipe

Measurement
Thoor Daal 1/4 cup cooked
Lime 2
Cilantro(coriander) 1/2 bunch
Asafoetida 1/2 tbsp
Green chilies 2 medium size
Red chilies 2 medium size
Turmeric 1/2 tbsp
cumin powder 1/2 tsp
Tomatoes 2 medium size
Curry leaves a few
Garlic 5 cloves with skin
Salt and papper to taste
oil, urid dal, mustard seeds to season
water 2 cups


Steps Method
1 Cook the toor dal (pressure cooker is fine)
2 Take a wide vessel pour two cups of water, add salt, pepper, garlic with skin, green

chili,Asafoetida, turmeric and cumin powder. In a seperate pan cut tomato into small

pieces and half cook it for a few minutes
3 Now add the half cooked tomato to the larger vessel with the other ingredients and

hand crush them all together. See that the garlic skins peel and float, if not peel it

and crush them but add the skins into the mixture for flavor
4 Now add the toor daal and cook all in high flame for about five minutes. In a frying

pan add oil heat it and season with mustard, urid dal, red chili and curry leaves. Pour

this into the cooking rasam vessel. Now squeeze the lime into it and reduce flame let

it boil for about a minute
5 Turn off the heat, garnish it with cilantro(corriander leaves) and serve it hot with

white rice


Make Your own Rasam powder or buy it from any Indian store
For one serving of Rasam: 1 tsp of the following: Ingredients : Dry red pepper(1

measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor

daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp) Make sure these are dry.

Grind into a smooth powder. Add 4 tsp turmeric powder and mix well.
You can make large quantities and keep it for months. Moisture will spoil it. Keep it

dry and air tight.

MYSORE CHUTNEY

Ingredient

Measurement

Split Bengal gram (chana dal) 1/2 cup
Split black gram (urad dal) 1 Tbsp
Red Chili 3 medium broken pieces
Tamarind pulp or paste 1/2 Tbsp
Peppercorns (kali mirch) 1/2 Tsp
Grated jaggery (gur)or brown sugar 1 Tbsp
Grated coconut (urad dal) 3/4 cup
Sesame seeds (til) 2 Tbsp
Oil 3 Tbsp
Salt 1 Tbsp or to தச்டே

Steps Method
1 Heat the oil in a pan and roast the chana dal and urad dal till they become golden

brown.
2 Add the red chillies and fry for 2 minutes.
3 Add the tamarind, peppercorns, jaggery and coconut and fry for a while. Cool for some

time.
4 When cool, grind with salt to a smooth paste, adding a little water if needed.
5 This chutney is used to make Mysore Dosa. A thin layer is spread on the inside of the

dosa

Veg-Biryani Recipe

Ingredient


Measurement

Basmati Rice 5 regular tea cups
Mixed வேகெடப்ல்ஸ்1 lb
Onion 6 large
Tomato 4 meduim
Mint 1 small bunch
Cardamom, Cinnamon, Cloves 15 pieces together
Cilantro 1 small bunch
Green chilies 20 med. pieces
Oil 1 cup
Ginger/Garlic paste 2 tsp
Salt 1 tbsp or to taste

Steps Method:

1 Grind the green chilies, ginger, garlic, mint and cilantro

2 Pour oil in the Pressure Cooker heat it and add the 15 pieces of spices(Cardamom,

Cinnamon, Cloves) and onions till light golden brown

3 Then add the tomatoes and the ground ingredients (step 1) and fry well

4 Add the vegetables and fry. Add rice and (1:2 ratio) water and let it cook for 5

minutes on high and then another 5 minutes on low without placing the weight

5 Do not open till the steam is all gone and then mix

6 It is always better to transfer the biryani to a wider serving bowl to mix it really

well

7 Serve with yogurt patchadi consisting of onions, tomatoes green chiily and cilantro


Vegetables I recommend peas, carrots, chunks of potatoe and green beans. These will

flavor with their juices. You will love it! It really brngs the vegetable flavor into

the briyani. Most vegetable briyani we taste are bland. It even begs the question,

"What is it made of ?". So go ahead and let all the parts contribute to the whole

vegetable flavor!

Quality Give careful attention to the cooking time and amount of water. These important

factors will help you turn out the best briyani in town. Enjoy and serve my special

vegetable briyani recipe!

Idly Koottu

Ingredients:

idlies - 6
oil - to deep fry
oil - 2 tbsp
fennel (saunf) - 1 tsp
cloves - 2
cinnamon - 1 piece
green chili - 1, slit
curry leaves - few
onion - ½ cup, sliced
ginger - garlic paste - 1 tsp
chili powder - ½ tsp or to taste
turmeric powder - ½ tsp
coriander powder - 1 tsp
tomato - ½ cup, chopped
salt - to taste
coriander leaves - 1 tbsp, chopped

Instructions:

Cut each idly into 6 pieces. Deep fry in hot oil till golden brown.
Heat 2 tbsp of oil and add fennel, cloves and cinnamon. Fry for few seconds.
Add green chili, curry leaves and onion. Fry till onion is light brown.
Add ginger garlic paste and all the powders. Fry for 1/2minute.
Add tomato and simmer till it is reduced to a pulp.
Add idly pieces and salt. Mix well and remove from fire Serve hot garnished with coriander
leaves.]

Mutton Fry

Ingredients:
Mutton -1/2kg
onions 2
ginger crushed
garlic 2 or 3 crushed
curry leaves a few
coriander leaves-a few.
turneric powder a pinch
chilly powder 1 tbsp
coriander powder 2 tbsp
pepper powder 2 tbsp
cumin seeds 1/2 teaspoon
aniseed 1/2 teaspoon
salt to taste.
Oil 3-4 tbsp

Instructions
1: Clean the mutton nicely.
2: In the pressure cooker add the mutton pieces,onion,ginger,garlic,turmeric powder,chilly

powder,coriander powder,pepper powder,salt and water .
3: pressure cook for 10-to 15 minutes.
4: In a kadai add oil,when the oil is heat add curry leaves,cumin seeds,aniseed,saute them

well.
5: add the pressure cooked items,saute well and close it for 10 min.
6: The mutton pieces would be in a dry form.saute well,if in case one needs spicy sprinkle

pepper powder.
7: Garnish it with coriander leaves.
8: It is now ready to serve

CHICKEN ROAST

Chicken Drumsticks 12pieces
Ground Black Pepper 2tsp
Turmeric Powder ½ tsp
Ginger/Garlic paste 1 Tbsp
2 Eggs
Salt to taste

Remove the fat from the chicken pieces and make slits into them with a knife.
Wash well and drain all the water.
Marinate the pieces with the ingredients above and leave it in the fridge to soak overnight

The next day( for lunch or dinner)

Heat oil in a big hollow frying pan
Beat the 2 eggs adding very light pepper and salt to it
Dip the chicken pieces in the egg batter and fry in deep oil turning them often and poking

with a fork to see it is well cooked on all sides.
Serve it hot with fried rice or noodles

Masala Vada

Ingredients
Masala Vada

* 1/2 cup: Toor Dal
* 1/2 cup: Channa Dal
* 1 tbsp: Urad Dal
* 1 large: Onions (finely chopped)
* 5-6: Red Chillies
* 1" inch piece: Ginger
* A few: Curry leaves
* Oil for deep frying
* Salt to taste


Method

1. Soak all dals together for an hour.
2. Grind all ingredients except onions to a coarse paste.
3. Heat oil for deep frying.
4. Add onions to the paste.
5. Shape like Vada and deep fry.
6. Serve hot with ketchup or chutney.

Masala Vada

Ven Pongal

Ven pongal is spicy version of pongal, the popular dish from South Indian cuisine.

Prepared with rice, milk, green gram dal as main ingredients Ven Pongal is an ideal

breakfast. Easy to cook and ready to serve, the recipe
of Ven pongal is here

Ingredients
Ven Pongal

* 1 cup: Raw rice
* ½ cup: Milk
* 1/3 cup: Green gram dal
* 11/2 tsp: Black pepper
* 1 tsp: Cumin seeds
* 1 tbs: Broken cashew nuts
* 1 tbs: Finely cut ginger (optional)
* A few: Curry leaves
* 2 tbs: Ghee
* 5 cup: Water
* Salt to taste


Method

1. Wash rice and dal and cook them together in five cups of water for 10 minutes.
2. Add salt, curry leaves and ginger with half a cup of milk. Simmer for a minute and

remove from fire.
3. Fry cashew nuts, pepper and cumin seeds in ghee.
4. Pour this over the rice-dal mixture.
5. Mix well and serve steaming hot with ghee on top.
Ven Pongal

Masala Dosa

Ingredients
For Dosa Masala Dosa

* 2 cup: Rice - preferably parboiled
* 1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours
* 1/2 tsp: Fenugreek Seeds
* Oil to smear the pan for cooking the dosas
* 2 tsp: Salt

For Masala

* 500 gm (3 cups): Potatoes - boiled, peeled and cubed
* 1 1/2 cups: Onions - sliced not very thin
* 1/4 tsp: Powdered Turmeric
* 2-3: Green chillies - chopped coarsely (optional)
* 6-7 : Curry leaves or 1/2 tsp dried curry leaves
* 2 tbsp: Oil
* 1 tsp: Mustard seeds
* 2 tsp: Salt
* 1/2 cup: Water


Method

1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to

make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little

spongy.

2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over

it. When really hot, splash a little water over it, and immediately pour batter onto it,

spreading it thin, with a circular motion. This will have to be very swift and will need

a bit of practice.

3. After spreading the batter, lower the heat and dribble a little oil around the edges

so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under

it to ease the dosa off the pan.

4. Put desired filling in the centre and fold the two edges over. Serve accompanied with

sambhar and chutney


For the Masala Filling

1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves

and green chillies, and sauté over high heat till the onions are a little transparent.

2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the

potatoes around till well mixed and add the water and let it simmer for 2-3 minutes

Tamil Recipes: Hot Pepper Chicken

Tamil Recipes: Hot Pepper Chicken

Hot Pepper Chicken

Ingredients:

• Chicken- 1kg pieces with bones.
• Fine Grounded black pepper -100gm Increase as per your Taste
• Onion - 2 chopped finely
• Tomato-2 and ripe one chopped
• Coriander leaves
• Curry leaves
• Ginger and garlic paste-3 tspn smooth paste
• Salt to taste,
• Turmeric a 1/2 tspn
• Oil
• Little vinegar for a tangy taste.

Preparation:

1. Heat oil and when hot, add the onions and fry well till golden brown.
2. Then add in the ginger and garlic paste
3. Sprinkle water to avoid burning.
4. Then add in tomatoes, and curry leaves.
5. Add turmeric powder, and pepper powder as per Your taste.
6. Then add in salt and mix well.
7. The tomatoes should become soft and smashed.
8. You should see the oil come to the surface and it should look dark in colour, not too black.
9. Add the chicken pieces and very little water just sufficient to cook the chicken.
10. At the end when the chicken is done, add little vinegar if u desire a tangy taste.
11. Add in the coriander leaves and stir well.
12. You can remove the pepper chicken masala with a little gravy or let it get a bit dry.
13. serve it hot and enjoy.

Tamil Recipes: Red Rice Payasam

Tamil Recipes: Red Rice Payasam

Red Rice Payasam

Ingredients

• 1 litres: Milk
• 250 gm: Sugar
• 50 gm: Dried red rice

Method

1. Boil the milk.
2. Add sugar and mix well.
3. When it boils again, add the washed rice in it. Simmer in medium flame.
4. Cook till the rice is done.
5. Serve hot.

Tamil Recipes: Puttu Recipe

Tamil Recipes: Puttu Recipe