Mrs - Mano Recipes

CHANNA MASALA [CHICK PEAS MASALA]:
Ingredients:
Cooked chickpeas- 2 cups
Mashed potato-half cup
Chopped onion- 1 cup
Crushed tomato- 2 cups
Chilli powder-1 tsp
Turmeric powder- half sp
Salt to taste
Chopped coriander- half cup
Chopped mint leaves- 2 tbsp
Shredded coconut- 1 cup
Poppy seeds- 1 tsp
Fennel seeds- 1 tsp
Coriander powder- 1 tsp
Oil- 5 tbsp
Grind the following to a coarse paste:
2 green chillies, 1 tsp shredded ginger, 8 small garlic flakes, 1 cardamom, 1 cinnamon, half sp
fennel seeds
Sliced onion- 2
Procedure:
Heat a pan and pour the oil. Add the onion and fry it for a few minutes. Then add the coarse
paste and fry for a few seconds on slow fire. Then add the tomato with the turmeric powder
and fry it till the tomatoes are mashed finely and the oil floats on the surface. Add the green
and fry for a few seconds. Then add the cooked chickpeas and 4 cups of water with enough
salt. Let it simmer for some minutes. Grind the coconut with the poppy seeds and the fennel
seeds to a smooth paste and add it with half cup of water. Add the powders and allow the
masala simmer for some minutes. When the gravy is slightly thickened, add the mashed
potato and mix well. Again allow the gravy to simmer for a few minutes on slow fire
IDIYAPPAM WITH RICE BATTER:
Ingredients:
Raw rice- 1 cup
Par boiled rice- 1 cup
Enough salt
Oil- 1 tsp
Procedure:
Soak the rice varieties in enough water for 3 hours. Then grind them with a little salt to a fine
batter. The batter must be a little thinner than the idli batter. Mix in the oil. Pour the batter in
idli plates and steam them for 15 minutes. When they are still hot, cut them into halves, and
pass them through the idiyappam press. This will not be very soft and flexible like the ones we
make with the rice flour.
I am starting the New Year with a sweet again. This time, it is a rice variety.
FRUIT RICE:
Ingredients:
Briyani rice- 1 cup

Thick coconut milk- 1 cup
Pomegranate juice- 1 1/2 cup
Orange juice- 1 tbsp
Cashew nuts- 1 tbsp
Raisins- 1 tbsp
Saffron- a pinch
Cardamom- 4
Salt to taste
Shredded carrot- 1 tbsp
Chopped pineapple- 1 tbsp
Chopped dates- 3 tbsp
Diced apple- 1
Ghee- 1/4 cup
Procedure:
Heat a small vessel and pour the ghee. Add the cardamoms, and cashew nuts. Fry them to a
golden colour. Add the raisins along with the apple, dates, pineapple and the carrot and fry for
a few seconds. Add the remaining ingredients with the rice and a little salt. Cook on medium
fire until the rice is 3/4th cooked and all the water is evaporated. Keep the rice in Dhum
either in the gas oven or by manual method for 20 minutes.
Layered Parotta (By Mrs Mano)

Sieve 1kg plain flour. Add 1 egg, cup oil, 2tbsp sugar, cup milk and cup ghee to the
flour and mix well. Knead to a smooth dough by adding enough water. Keep covered for three
hours. Pat and knead well again till the dough becomes very smooth and elastic in nature.
Make orange sized balls from the dough and roll out in to thin chappathi. In hotels, the
professional cooks will make it flip in the air to a very big transparent circular layer and then
they will fold it and roll into round balls again. We could do like that only if we are trained in it.
So we can fold the chappathi like saree pleats and then make it into a ball again. Spread to
1sp oil on the ball and keep them covered for some time. Then pat the ball gently on top and
flatten into thick parottas using the hands. Heat the tawa and cook the parotta on both sides.
After removing it from the tawa , press and pat on the sides to loosen the layers with a neat
white thin towel when it is hot.
CHICKEN CHUKKA:
Ingredients:
Chicken pieces- 1/2 kilo
Shredded coconut- a handful
Coriander seeds-3 tsp
Red chillies- 10
Fennel seeds- 1 tsp
Peppercorns- 2 tsp
Cinnamon- 2 pieces
Cloves-2
Curry leaves- 1 arc
Finely chopped onion-3
Finely chopped tomato- 1 cup
Ginger paste-1 tsp
Garlic paste- 1 tsp
Turmeric powder- 1 tsp
Enough oil and salt
Procedure:
Heat a kadai and pour 1tsp of oil. Add the shredded coconut and fry it on slow fire to a golden
brown colour. Take them away and again fry the remaining spices in a little oil. Grind the fried
ingredients to a paste. Add the turmeric powder, the ground paste and enough salt to the
chicken pieces and mix well. Heat a pan and pour 5 to 6 tbsp of oil. Add the onion with the
ginger and garlic pastes .Fry them well. Add the tomato pieces and fry them until they are well
mashed and the oil floats on the surface. Add the chicken and cook on medium fire until they
are well cooked and become dry.
HYDERABAD CHICKEN:
Ingredients:
Chicken pieces- 1 kilo
Finely chopped tomatoes- 2 cups
Onion-2
Ghee- 2 tbsp
Red chillies-10
Poppy seeds- 2 tsp
Fennel seeds-1 tsp
Curry eaves- 1 arc
Cinnamon- 1 piece
Cardamom-3
Shredded coconut- 2 cups
Enough salt
Procedure:
Grill the onions and remove the skins. Fry all the spices and the coconut in ghee to a golden
brown colour and then grind them with the onions to a fine paste. Cook the chicken pieces
with the tomatoes, turmeric powder, 1 cup of water and enough salt. When the chicken pieces
are half cooked, add the ground paste and cook the chicken until they are fully cooked and
the gravy is thickened.
PONGAL KUZHAMBU:
Pressure cook 3 handfuls of lentils. Soak a small orange size of tamarind in warm water.
Extract the juice after hour. Roast a handful of boiled rice, 1 tbsp of raw rice, 1sp of cumin
seeds, 1sp of peppercorns and 1sp of aniseeds in a dry pan to a nice brown colour. Grind
them to a nice powder. For this kuzhambu, 6 important vegetables are needed. Add a handful
of chopped tomatoes, a handful of avaraikkai[cut into 1 pieces], a handful of red pumpkin
pieces[cut into 1 pieces], 2 handfuls of sweet potatoes[cut into 1 pieces], a handful of brinjal
pieces[cut into medium pieces], 2 raw bananas[cut into cubes] and most importantly 2 cups of
mochaikkai in a cooking vessel and add enough water to cover it. Cook them with enough salt
and 1 tsp of turmeric powder. When the vegetables are half done, add the tamarind juice,
2tbsps of chilli powder and 1 tbsp of coriander powder. After cooking them for some minutes
add the dhal and mix well. Again cook for a few minutes. Now add the powder and mix well.
Add 1 cup of shredded coconut and mix well. Cook under slow fire for 5 minutes. Garnish with
curry leaves.
SARKKARAI PONGAL:
Fry 1/4 cup of split green gram dhal in a kadai in 1sp ghee to a light brown colour or until a
nice aroma floats on the air. Soak this dhal with 1 cup of raw rice in water for 1 hour. Soak
2tbsps of almonds in hot water and then remove the skins. Slice them nicely. Fry the almond
slices, 2tbsps of split cashew nuts, and 2tbsps of seedless raisins separately in ghee. Fry
2tbsps of shredded coconut in a tbsp of ghee. Soak a pinch of saffron in cup of warm milk.
Powder 2 cups of jaggery. Pour enough water to cover the jaggery. Let it boil. Make thin syrup
of it and put off the fire. Pour 3 cups of water and 2 cups of milk [full cream] in a cooking
vessel. Let it simmer on heat. When it starts to simmer, add the rice and the dhal. Cook under
medium flame. When they are almost cooked, add the jaggery syrup and mix well. Again cook
for a few minutes. Now add all the remaining ingredients and 1/4 cup of ghee. Mix well and
cook until the pongal is set well.
VEN PONGAL:
Soak 1 cup of raw rice for /2 hour. Boil 3 cups of water and 2 cups of full cream milk in a
cooking vessel. When it starts simmering, add the rice to it and cook on a medium flame until
the rice is almost cooked. Add 1 cup of shredded coconut and a little salt. Mix well and cook
until it is done.
[This ven pongal is eaten with sweet thick curd which is prepared from cows milk. In villages,
the remaining pongal is immersed in water and kept overnight in the same mud vessel. In the
morning it will be a heavenly taste to eat this with sweet curd and one day old pongal
kuzhambu. ]
CHILLI GARLIC PRAWN MASALA[CHINESE STYLE]
Ingredients:
Prawns [cleaned and washed] - 3 cups
Chopped spring onions- 1 cup
Diced capsicum- 1/2 cup
Slit green chillies-2
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Ajinomoto-1/4 tsp
Crushed tomato-1 cup
Chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Enough oil
Procedure:
Pour 2 tbsp of oil in a pan. Add the spring onion with the green chillies and the turmeric
powder and fry well. Then add the pastes and fry for a few minutes.
Add the tomatoes with the chilli powder, prawns, salt, capsicum and the aji-no-moto and cook
for some minutes until the gravy is thickened and the prawns are cooked well.
MALABAR PRAWN CURRY:
Ingredients:
Prawns- 1/2 kilo
Shredded ginger- 1/2 cup[fried in a little oil to golden brown colour]
Chopped onion-2
Crushed tomato- 1 cup
Salt to taste
Enough oil
Grind the following ingredients to a fine paste:
Green chillies-2
Curry leaves- 1 arc
Fennel seeds- 1 tsp
Chilli powder- 2 ts
Ginger paste- 1 tsp
Sambar onions-8
Procedure:
Marinate the prawns with the paste and enough salt for 30 minutes.
Then shallow fry them in enough oil. Keep them away.
Heat a kadai and pour the oil. Add the onion and fry well for a few minutes. Then add the
tomatoes and fry them for a few minutes until they are mashed well.
Add the fried prawns and the fried coconut and cook for a few seconds.
HORSEGRAM MASIYAL:
Ingredients:
HORSEGRAM- 1 CUP
Chopped tomato-1/2 cup
Green chillies-2
Coriander seeds- 1 tsp
Cumin seeds-1/2 tsp
Red chillies-1
Chopped sambar onions- 1/2 cup
Crushed tomatoes- 2 cups
Oil- 4 tbsps
Salt to taste
Procedure:
Pressure cook the horsegram with chopped tomatoes, green chillies, coriander seeds, cumin
seeds, red chilli, turmeric powder and 3 cups of water.
Drain the water and mash the cooked horsegram well to a coarse paste. Heat a pan and pour
the oil. Add the onions with the tomatoes and cook well until they are mashed well. Add this to
the kollu masiyal and mix well. Add chopped coriander leaves.
KORSEGRAM RASAM:
Soak a lime-sized tamarind in a cup of water for 1 hour and then extract its juice. Mix this to
the drain kollu water. The rasam should be measured to 5 cups.
Add 1 cup of mashed tomatoes, 1/2 tsp of turmeric powder and enough salt to the kollu water.
Pour the rasam in a pan and let it simmer for 5 minutes. Then add 1/2 tsp of sambar powder,
an arc of curry leaves and a handful of chopped coriander leaves. Let the rasam simmer
again for 2 minutes. Heat a small kadai and pour 2 tsp of gingelly oil. Add 1 tsp of mustard
seeds. When they splutter, add a small piece of asafoida and pour this tempering in the
rasam.
BRINJAL CHUTNEY:
Grill one big brinjal well until the outer skin is changed into black. Then peel it and keep the
flesh. Soak a small gooseberry sized tamarind in quarter cup of water. Heat a kadai and pour
4tbsp gingelly oil. Add 1 cup of chopped onion, 6 red chillies, and 2 cups of chopped
tomatoes. Fry them until the vegetables are well mashed and the oil comes on the surface.
Grind them with the brinjal flesh, tamarind and enough salt to a slightly coarse mixture.
Temper with mustard seeds, a few curry leaves and asafoetida powder.
PEERKANGAI THUKAIYAL:
Ingredients:
Peerkangai- 250 gms, 2 tbsp black gram, 2tbsps Bengal gram, asafotida- a pea sized, red
chillies-3, green chillies-3, tamarind- a gooseberry sized, oil- 3tbsp, salt to taste
Procedure:
Heat a kadai and pour the oil. Fry the asafotida, and the dals to a golden brown colour. Then
add the chillies and the peerkangai pieces and fry till the vegetable becomes soft. When
cooled, grind the fried ingredients with the tamarind and enough salt to a coarse paste.
CHOW CHOW THUKAIYAL:
Ingredients:
Chow chow- 1 [medium sized], chopped tomatoes- cup, lentils- 2 tbsp, black gram- 1 tbsp,
asafotida- a pea-sized, tamarind- a marble sized, red chillies-3, green chillies-2, oil- 2 tbsp,
salt to taste
Procedure:
Cut the chow chow in to small pieces. Heat a kadai and pour the oil. Add the dals and the
asafotida. Fry them to a golden brown colour. Then add the chow chow pieces with the
chillies and fry till the vegetable become soft. When cooled, grind all the ingredients with the
tamarind and enough salt to a coarse paste.
PARUPPU THUKAIYAL:
Ingredients:
cup lentils, 1 cup- shredded coconut, peppercorns- tsp, red chillies-3, garlic flakes-3, salt
to taste, 3 tbsp- oil
Procedure:
Fry the lentils in the oil to a golden brown colour. At the last stage add the peppercorns and
the red chilies and fry for a minute. When cooled, grind the fried ingredients with the shredded
coconut, garlic flakes and enough salt to a coarse paste.
GREEN CHILLI PICKLE:
Ingredients:
Green chillies- 100gms
Tamarind- a big lemon size
Fenugreek seeds- 1 tsp
White sesame seeds [ellu] - 1 tsp
Asafetida- a marble-sized piece
Enough gingelly oil
Powdered Jaggerry- 1 tsp
Mustard seeds- 1 tsp
Procedure:
Slit all the green chillies slightly at the tail ends. Soak the tamarind in enough water for 30
minutes and then extract its juice.
Heat a kadai and roast the sesame seeds, fenugreek seeds and asofetida in a little oil and
then powder them finely when cooled. Again pour the gingelly oil in the kadai and heat it. Add
the mustard seeds and when they splutter, add the green chillies and fry them well on
medium fire until they change their colour. Add the tamarind extract with the turmeric powder
and enough salt. Cook the pickle until all the water is evaporated and is thickened like gravy.
Now add the fried powder with the jaggery and cook for a few more minutes on a very slow
fire.
KOTHAMALLI THOKKU.[CORIANDER THOKKU]

Ingredients:
Coriander leaves- 2 big handfuls.
Red chillies: 15nos.
Split black gram- 3/4 cup[150 gram]
Asafoetida- a small piece
Tamarind- a small lemon size
Gingely oil
Enough salt.
METHOD:
Remove the big stems and wash the coriander leaves well. Coriander leaves with short stems
will give more delicious taste. If so, there is no need to leave away the stems. Dry the leaves
on a paper or a cloth.
In a kadai, pour 1sp of gingely oil and fry the asafotida piece. Then fry the red chillies for a
few seconds. Take away the red chillies. In the same oil, fry the black gram on slow fire to a
golden brown colour. This thokku is especially prepared in a ural. But we couldn't get that
nowadays. So we can make this in a mixie. Powder the fried ingredients. Take away the
powder.
In the mixie, put the tamarind pieces and pour 2 tsp of gingely oil. Run the mixie in high speed
for a minute. Open it and see whether the tamarind has been crushed. If not, add one or two
spoons of gingelly oil and again grind for a minute. Now add the powder and again run the
mixie for a minute. Then add the coriander leaves and run the mixie for 2 minutes. Then open
it and add enough salt. Again run the mixie for a minute. Now Kothamalli thokku is ready to
serve.
PEANUT PUNNAKKU CHUTNEY
Heat 2 Tbsp. oil in a pan. Add 6 dry red chillies, 1 Tbsp. urad dal and 1/4 tsp. asafoetida
powder and fry a little. Then add 1/2 cup of peanut punnakku, 2 pods garlic, 2 Tbsp. grated
coconut, then finally add little curry leaves, coriander leaves, salt, small gooseberry size
tamarind. Fry a little , remove from stove . When cool grind to a fine paste, chutney is ready.
RED CHUTNEY:
Fry 3tbsp Bengal gram, 2tbsps black gram, 6 dry chillies in oil to LIGHT BROWN COLOUR.
Grind them with a small gooseberry-sized tamarind, 5 peppercorns, 2tbsps shredded coconut,
and 2tbsps chopped coriander leaves. Mix butter to the chutney in 8tbsps:50gms ratio.
TOMATO ONION CHUTNEY [RED CHUTNEY]:
Grind 2 onions, with 5 medium tomatoes, 1/2sp aniseed, 8 red chillies and enough salt to a
fine paste. In a kadai, pour 4 tbsp of gingelly oil. When the oil becomes hot, add 1sp mustard
seeds and when they splutter, add the ground masala. Cook it on a medium fire until all the
water in it is evaporated and the oil comes on the surface. Pour a tsp of gingelly oil and mix
well. Put off the fire.
TOMATO ONION CHUTNEY:
In 2tbsps oil, fry 2 handfuls of small onions and 1sp asafoetida powder nicely. Add 2 cups of
crushed tomato and fry well. Fry separately one handful of black gram, one handful of Bengal
gram and one handful of red chillies nicely. Grind these all with 1/2 coconut [shredded],
gooseberry size tamarind and enough salt.
TOMATO PICKLE
Ingredients:
Ripe Tomatoes 1 kg
Tamarind 80 grms
Chilli Powder 70 grms
Mustard 2 tbsps
Fenugreek 2 tbsps
Asfoetida 1 teasp
Salt 2 tbsps - or to taste
Oil 250 ml - or 1 cup gingly oil
Mustard 1 teasp - for tampering
METHOD OF PREPARATION
Wash and wipe dry the tomatoes. Put them in a deep bowl, and steam it in a steamer, till the
skin shrinks.
Remove the bowl from the steamer.
Remove the tomatoes with a perforated spoon.
When the tomatoes become cold, remove the skins and blend it in a blender.
There will be tomato juice in the bowl.
Soak the tamarind in the juice. (add little hot water if the juice is not enough )
Make a thick extract,remove all fibres and scum.
Roast the funugreek and mustard , and powder it.
Take a kadai , pour the oil and put mustard on low flame. When mustard starts to crackle, add
the asfoetida, the tomato pulp, and the tamarind extract.
Let it boil, till the water evoparates.
Keep stirring all the time.
Now add the chillie , mustard, and fenugreek powders, and also the salt.
Stir till the oil starts leaving.
Remove it and let it cool. When cold, fill up in a clean bottle.
It keeps well in a fridge for about 2 months.
TOMATO THOKKU-1:
Fry 1sp fenugreek seeds and a pea-sized asafoetida in a tsp of oil to a golden brown colour
and then powder them finely. Grind 4 big tomatoes with a gooseberry-sized tamarind and 7
red chillies to a fine paste. Pour this in a pan and heat it. Add 1sp turmeric powder and mix
well. Cook until all the water is evaporated. Then heat a kadai and pour 6tbsp gingelly oil.
When the oil become hot, add 1sp mustard seeds. When they splutter add 1 arc curry leaves,
and 10 chopped garlic flakes and fry them on a slow fire for a few seconds. The colour of the
garlic flakes should not be changed. Then add the cooked tomato paste and enough salt.
Cook on slow fire for some minutes until the oil floats on the surface. Add the fried powder
and mix well. Cook for a few minutes and then put off the fire.
TOMATO THOKKU-2:
Soak a big lime-sized tamarind in a cup of water for 1 hour and then extract its thick juice. Fry
1sp fenugreek seeds and a pea-sized asafoetida in a sp of oil to a golden brown colour and
then powder them finely. Heat a kadai and add 6 to 7 tbsp gingelly oil. When the oil becomes
hot, add 1sp mustard seeds. When they splutter, add 1 and half cup of crushed tomatoes and
1 cup of finely chopped small onions with 1sp turmeric powder. Cook them until they are
thickened. Then add the tamarind juice and mix well. Again cook until the paste is thickened.
Add 2sp chilli powder, the fried powder and enough salt. Mix well and cook the thokku for 10
minutes on slow fire.
TOMATO COCONUT KUZHAMBU:
Heat 2tbsps of oil. Add 1sp mustard seeds. When they splutter, add 1cup of chopped onion
and 1 cup of chopped tomato. Fry well until they are mashed and oil floats on the top. Add
2sps chilli powder, 1sp coriander powder and 1sp turmeric powder and fry for a few minutes.
Grind 1 cup of shredded coconut with 1sp ginger to a fine paste. Add this to the masala with 1
cup of water and enough salt. Cook until it is well blended.
DHANIYA TOMATO CHUTNEY:
In 1tbsp of oil, fry one handful of coriander seeds and 6 red chillies. Take them away. Again, in
2sps of oil, fry 1 cup of crushed tomato, 1 spring curry leaves, 10 garlic flakes, 1sp ginger and
10 small onions. Grind them to a fine paste with enough salt.
PEERKANGAI [RIDGE GOURD] KOTHSU:
Soak a lemon sized tamarind for half an hour and extract the thick juice from it. Cook 1 cup pf
split green gram dhal in a kadai. When it is almost done, add 1/2 kilo peerkankai which are
chopped very finely. Add 1sp turmeric powder and 4 slit green chillies also. When they are
well cooked put off the fire and mash them with a potato masher. Heat 2 tbsps of oil and add
1sp of mustard seeds. When they splutter, add one onion and three tomatoes which are finely
chopped. Cook until they are well mashed. Add the Tamarind juice and 1/2 cup of water.
When they simmer for a few minutes, add the green gram gravy. Mix well. Add enough salt
and water. Add 2tbsps of chopped coriander leaves and cook for a few minutes.
LADIES FINGER CHUTNEY:
Cut 4 ladies fingers into small pieces and fry them nicely in a tbsp of oil. Take them out. Add
1sp cumin seeds, 1 onion and 1 tomato [which are chopped nicely], 4 green chillies and 7
garlic flakes and fry them well until all are mashed well. Grind them all coarsely with a marble
sized tamarind and enough salt.
RADISH CHUTNEY:
In a tsp of oil, fry a pea sized asafoetida and 4sps of black gram to a light brown colour. Grind
them coarsely with one handful of shredded coconut, two handfuls of nicely cut radish, 7
green chillies, a small gooseberry sized tamarind and enough salt.
CABBAGE CHUTNEY:
In 2tbsps oil, fry 1sp of black gram, 1sp of Bengal gram, 1 onion, 1 tomato, 1sp ginger, and 2
garlic flakes. Add 1 cup of shredded cabbage and fry for a few minutes. Grind them all with a
marble sized tamarind, 1tbsp shredded coconut and enough salt.
KATHTHARIKKAI AND POTATO KOTHSU
Ingredients:
Small brinjals-3[finely chopped]
Potato-1[cut into cubes]
Chopped tomatoes-1 cup
Big onion-2[chopped]
Turmeric powder-1sp
Mustard seeds-1sp
A small piece asafotida
Chopped coriander and curry leaves
Red chillies-4
Salt to taste
Oil-3tbsp
salt to taste
METHOD:
Place the brinjals, potato, tomato, onions and green chillies in a bowl, add enough water to
cover the vegetables and pressure cook them to 5 or 6 whistles.
Then take the bowl out, and drain the water into another bowl.
Mash well the vegetables with the help of a potato masher.
Then again add the cooked water to it with 1 sp turmeric powder and enough salt.
Heat a kadai, and pour the oil.
When the oil becomes hot add the mustard seeds, the asafoetida , red chillies and the
chopped leaves.
Pour this tempering to the prepared kothsu and let it simmer.
If the kothsu is too thick then you can add 1/2 to 1 cup of water for the right consistency.
Just let it simmer for 5 minutes only.
If this kothsu is simmered for a long time then its taste will not be the same.
KATHTHARIKKAI AND TOMATO KOTHSU
Ingredients:
Small brinjals-4
Red chillies-4
Coriander seeds-1sp
Gram dal-2sp
Mustards-1sp
Asafoetida powder-1sp
Curry leaves-1 spring
Onion-1[finely chopped]
Tomatoes-2 cup [finely crushed]
Turmeric powder-1sp
Chopped coriander leaves-2tbsp
Enough oil
Salt to taste
Method:
Grill the brinjals on a gas fire until they are well cooked.
Then remove the outer cover and take out the flesh.
In a little oil, fry the red chillies, and the coriander seeds to a golden colour and powder them
with the gram dal.
Again in 2 or 3tbsps oil, toss the mustard seeds, asafotida, and curry leaves. Then add the
onion and tomatoes.
Cook them until they are mashed well and the oil comes on the top.
Now add the katharikkai flesh and toss them for some minutes.
Add 1 cup or 2 cups of water, the powder, 1sp turmeric powder and enough salt.
Let it simmer until the gravy is thickened. Add the chopped coriander leaves and mix well.
CHICKEN MARINADE:
At first marinate the chicken with a little meat tenderizer or ground pappaya and lemon juice
for half an hour. Then add ground ginger paste, ginger paste, beaten curd, chilli powder,
roasted cumin powder and turmeric powder and mix well. Marinate for 2 hours before grilling.
Variations:You can add a little garam masala powder or powdered aniseed. You can imagine
new variations. Ginger paste, garlic paste and curd are the important things for any marinade.
Sometimes vinegar is used instead of yogurt and lemon juice. Soya sauce, chilli sauce and
Worcestershire sauce are also used in some Chinese recipes.
FISH MARINADE:
There is no need for yogurt for the marinade. Instead of it, you must add lime juice. Just use
chilli powder, turmeric powder, ginger and garlic paste, a little pepper powder and fennel
powder. You can add a few small onions when grinding ginger and garlic.
ALOO GOBI MASALA:
Ingredients:
Diced potato- 2 cups
Cauliflower florets- 4 cups
Tomato juice- 1/2 cup
Chopped onion- 1/2 cup
Ginger paste-1 tsp
Garlic paste- 1 tsp
Green chillies- 2
Garam masala powder- 1/2 tsp
Butter- 2 tbsp
Oil- 2 tbsp enough salt
Procedure:
Steam the vegetables until they are cooked firmly. Grind coarsely the onion with the green
chillies, garlic and the ginger pastes. Heat a kadaia nd pour the oil and add the butter. Add the
paste and fry it for a few minutes on slow fire until it turns in to a golden brown colour. Add the
cooked vegetables with all the powders, tomato juice and enough salt. Let the gravy cook for
some minutes until every thing is blended well and you get the desired consistency.
ARAITHTHU VITTA SAMBAR:
Ingredients:
Lentils- 1/4 cup
Tamarind- a small lime size
Small onions- a handful
Chopped tomatoes- 1 to 2 cups
Oil- 4 tbsp
Asafotida powder- 1 tsp
Salt to taste
Chopped coriander - 3 tbsp
Curry leaves- a handful
Roast the following ingredients in a spoon of oil and then grind them to a paste:
Red chillies-4, Bengal gram- 2 tsp, black gram- 1 tsp, coriander seeds- 3 tsp, fenugreek
seeds- 1/2 tsp, shredded coconut- 3 tbsps
Procedure:
Pressure cook the lentils.
Soak the tamarind in enough water for an hour and then extract its thick juice. Heat a kadai
and pour the oil. Add the mustard seeds and when they splutter, add the sambar onions with
the A.Powder and fry them well. Add the tomatoes with the turmeric powder and fry them until
the oil floats on the surface. Add the tamarind extract and let it boil for a few minutes. Then
add the ground paste with enough salt and the cooked lentils and allow the sambar simmer
for some minutes. Add the chopped coriander leaves and the curry leaves.
BABY CORN AND PALAK MASALA:

Ingredients:
Bay corns- 1/2 kilo
Chopped palak- 2 cups
Crushed tomato-2 cups
Chopped onion- 1
Salt to taste
Chopped coriander leaves- 3 tbsp
Oil- 4 tbsp
Grind the following ingredients in to a fine paste:
Coriander powder-2 tsp
Cumin seeds- 1/2 tsp
Peppercorns- 10
Ginger- 1/2 tsp
Small garlic flakes-5
Procedure:
Blanch the spinach leaves in hot water. Remove, drain and puree in a food processor to a fine
paste. Cut the baby corns into 1/2 inch pieces. Heat a pan and pour the oil. Saute the bay
corns with the onion for a few minutes. Add the turmeric powder and the ground paste and fry
for a few seconds. Then add the crushed tomatoes and fry for a few minutes. Add a little
water and cook the bay corns until they become tender and the gravy is thickened. Add the
ground palak with the coriander leaves. Cook the gravy until every thing is well blended.
BUTTER CHICKEN:
Ingredients: Chicken pieces- 1 kilo Curd- 1 cup Chilli powder- 2 tsp Garam masala powder- 1
1/2 sp Ginger paste- 1 tbsp Garlic paste- 1 tbsp Lime juice- 2 tbsp Butter- 8 tbsp Finely
chopped onion- 1 cup Ginger paste- 1 tbsp Garlic paste- 1 tbsp Chilli powder- 2 tsp Tomato
puree- 2 cups Garam masala powder- sp Cream- 2tbsp Chopped coriander- 2tbsp Ginger
juliennes- 1 tbsp Butter- 3 tbsp Procedure: Marinate the chicken pieces with the top 6
ingredients and enough salt for an hour. Then bake in a gas oven for 15 minutes at 150 deg.
C. Heat a kadai and add the butter. Immediately add the onion and fry till brown. Then add the
pastes and fry for a few minutes. Then add the tomato puree, and the chilli powder with the
chicken and enough salt. Cook for some minutes. When the chicken is cooked well, keep the
chicken gravy at low fire for 5 minutes. Pour the cream on it, and sprinkle the garam masala,
ginger juliennes, and coriander leaves. Toss the butter in the center. Keep it on slow fire for 5
minutes again and put off the fire.
CAULIFLOWER SOUP:
Ingredients:
Cauliflower [chopped] - 250 kg
Plain flour- 2 tsp
Potato [chopped] - 1/2 cup
Milk- 1 1/2 cups
Water- 2 cups
Butter- 1 tbsp
Sugar- 1 tsp
Pepper powder- 1/4 tsp
Grated cheese for garnishing
Salt to taste
Procedure:
Melt the butter in a pan over low heat. Add the onion and fry it for a few seconds. Add the flour
and mix well. Add the vegetables and fry for a few seconds. Add the milk and water. Cook on
medium fire till the vegetables are tender. Liquidize and pass through a sieve. Add the pepper
powder, salt and the sugar to the soup. Add warm water if necessary. Garnish with cheese.
CHETTINADU CHICKEN GRAVY:
Powder finely 3 pieces chinnamon, 2 bay leaves, 2 coves and 2 cardamoms finely.
In a tsp of oil fry 2 red chillies, 1sp fennel seeds, 2sp poppy seeds, 1tbsp gram dal
[pottukadalai] and a handful of shredded coconut to a golden brown color and then grind to a
fine paste.
Heat a kadai and pour 4 to 5 tbsp oil.
When the oil becomes hot add 4 chopped onion and fry for a few minutes until it changes into
a light brown colour.
Then add 4 big tomatoes, which are finely chopped with 10 red chillies, 1tbsp ginger paste,
1tbsp garlic paste, and 1sp turmeric powder, and fry well until the tomatoes are changed into
a fine paste and the oil floats on the surface.
Add the pieces of 1 big chicken [1kg to 11/4kg], 3sp coriander powder, 3sp chilli powder, the
ground paste, powder and enough salt with 1 cup of water.
Cook on medium fire until the chicken is well cooked.
Garnish with coriander leaves and curry leaves
CHETTINADU CHICKEN VARUVAL:
Add 8tbsp fresh curd, 2sp ginger paste, 2sp garlic paste, 1 1/2 tbsp pepper powder[coarsely
ground], 2sp lime juice, 1sp cumin powder, 2sp fennel seed powder, 1sp turmeric powder, 1sp
coriander powder and 1tbsp chilli powder to 1 1/2 kg chicken pieces, mix well and marinate
them for 2 hours. In a big kadai, pour 6 tbsp oil. Add 6 finely chopped onions and fry well to a
golden brown colour. Add 2tsp ginger paste and 2sp garlic paste and fry well. Add 4 big
tomatoes [finely chopped] and fry until the oil floats on the top and the tomatoes are well
mashed. Add the chicken and enough salt. Mix well. Cover with a lid and cook under medium
fire. When the chicken is cooked and the gravy is thickened, add some chopped coriander
leaves. Heat a small kadai and pour 2tbsp oil. Fry 5 red chillies, 1/4 cup curry leaves and
1tbsp coarse pepper powder for a few seconds. Pour this on the chicken. Cook for a few
minutes.
CHETTI NADU SUNDAKKA CURRY
This is a famous recipe from Chettinad side...
1. Take a little oil in a kadai and add Mustard seeds and Urad dhal.
Let it splutter.
2. Add finely chopped onions (1 big onion) and garlic and stir till golden brown.
3. Add the sundakai (say 100gms, fresh ones without much seeds, cut them into 2 pieces)
and keep stirring. (The raw smell should disappear).
4. Add turmeric powder and salt and keep stirring.
5. Then add thick tamarind juice (squeezed for lemon size tamarind).
6. Let the sundakai boil in the juice and get into a thick gravy.
7. Add dhaniya powder, sambar powder / chilli powder and mix the gravy.
8. Add nicely boiled and smashed toor dhal (1/4 cup for 100gms sundakai) and mix in the
gravy.
9. Add asafoetida(hing) powder before putting off the stove.
The gravy should become like a thick pachadi.
This goes well with rice. You can also have it as a side dish by making it more thick
CHETTINADU CHICKEN
Here's the recipe for chettinadu chicken:
Wash 1 kg chicken and cut in to medium size pieces. Mince 20 cloves of garlic and 1 big
piece of ginger. Powder 2 tsp of peppercorns, 2 tsp of cumin seeds, 2 tsp of fennel seeds
together. Fry the powders lightly in 3 tsp of oil and keep aside. Season 6 cloves in 5 tsp of oil
in a frying pan, add 4 nos of chopped onions and fry till they are transparent and then add
minced ginger and garlic. Fry untill the raw smell goes off. Then add 4 nos of finely chopped
tomatoes and fry till the tomatoes are well mashed and oil comes out. Now add 1 tsp of
turmeric powder along with the chicken pieces and cook for 10 minutes. Add 3-4 tbsp of chilli
powder( to your taste), 2 tbsp of coriander powder, required salt and mix well. Now pour 4
cups of water and boil. When the chicken is half cooked, add the half fried pepper, cumin and
fennel seeds powder and mix well. When the gravy thickens to a paste, remove from fire.
Mrs.Mano, whenever you get time do try this recipe and let me know if you like it. Take care!
CHETTINADU CHICKEN GRAVY:
Powder finely 3 pieces chinnamon, 2 bay leaves, 2 coves and 2 cardamoms finely. In a tsp of
oil fry 2 red chillies, 1sp fennel seeds, 2sp poppy seeds, 1tbsp puffed Bengal
gram[pottukadalai] and a handful of shredded coconut to a golden brown color and then grind
to a fine paste. Heat a kadai and pour 4 to 5 tbsp oil. When the oil becomes hot add 4
chopped onion and fry for a few minutes until it changes into a light brown colour. Then add 4
big tomatoes which are finely chopped with 10 red chillies, 1tbsp ginger paste, 1tbsp garlic
paste, 1sp turmeric powder, and fry well until the tomatoes are changed into a fine paste and
the oil floats on the surface. Add the pieces of 1 big chicken[1kg to 11/4kg] , 3sp coriander
powder, 3sp chilli powder, the ground paste and enough salt with 1 cup of water. Cook on
medium fire until the chicken is well cooked. Garnish with coriander leaves and curry leaves.
CHETTINADU POTATO CUURY:
INGREDIENTS
Potatoes 350 gms
Tomato 2 nos
Onion 1 medium sized
Garlic 2 to 3 pods
Ginger 1/2 " piece
Fennel seeds (sombu) 1 .5 spoon
Coriander seeds 1.5 spoons
Jeera 3/4 spoon
Black pepper 1/2 spoon
Red chillies 3 to 4 nos
Cloves 2 to 3 nos
Cinnamon stick 1 piece (1" size)
Bay leaf (optional) 1 no.
Coconut grating 2 spoons
Gingly oil 2 ladles
GARNISHING
Curry leaves, 1 sprig
Dice potatoes and keep aside. Dry grind chillies, coriander seeds Fennel seeds, cumin seeds,
and Black Pepper . Grind coconut, with ginger, slice onion and cut Garlic in small pieces.
Take the oil in a Kadai and add cloves and cinnamon. When cloves puff up, add sliced onion
and Garlic. Fry till the onion turns brown. Remove from fire. When it turns slightly cooler , add
the dry masala you have ground and turn briskly for about 1 minute. Add coconut and ginger
paste and again slightly fry on a very low flame for another two minutes. Keep on turning the
masala. Add diced tomatoes now and on a low flame. Add salt now and let it come to a boil.
Ensure that the tomatos have left the juice. Set aside the masala. Pressure cook the potatoes
to only 50% and add the semi cooked Potatoes to the kadai having the masala. Add little
water and set the stove on a medium flame .cover the kadai and cook the curry till the
potatoes are fully cooked. Garnish with curry leaves and you may decorate with long sliced
Green chillies. If the tomatoes are not sour, you can add half a spoon of Tamarind extract
after the potatoes are fully cooked. This curry is neither dry nor it is with gravy. Serve piping
hot with rice or chappathi.
CHICKEN MASALA:
Clean and wash 2 kilo chicken pieces well. Marinate these chicken pieces with 8tbsp fresh
curd, ginger paste 2sp, garlic paste 2sp, coarsely ground pepper powder-1 tbsp, lime juice
2sp, cumin seeds powder-1sp, chilli powder-1tbsp, fennel seeds powder-3sp, coriander
powder-2sp, salt and 1sp turmeric powder for 2 hours. Heat a big kadai and pour 6tbsp oil.
When it becomes hot, add 3 cups of chopped onion and fry well until the color changes into
golden brown. Then add 2sp ginger paste and 2sp garlic paste. Fry well for a few minutes.
Then add 2 cups of finely crushed tomatoes with 1/2sp salt and cook well until they are well
mashed and the oil floats on the top. Then add the chicken and cook until the chicken pieces
are cooked and the gravy is thickened. Cook on medium fire and do not add any extra water.
Heat a small Kadai and pour 2tbsp oil. When it becomes hot, add 6 red chillies, a handful of
curry leaves and 1tbsp coarsely ground peppercorns. Pour this on the chicken masala and
mix well. Cook for a few minutes and then put off the fire. Garnish with chopped coriander
leaves
CHICKEN RASAM:
Heat a kadai and pour 1sp oil. Add 1 sp fennel seeds, 1 sp cumin seeds, peppercorns1sp
and 2 red chilies and fry them to a golden colour. When cooled down, grind the fried
ingredients into a fine powder. Again heat the kadai and pour 2tbsp oil and 1sp ghee. Add 1sp
cumin seeds and 1sp fennel seeds. Then add 20 chopped small onions, 1cup of chopped
tomatoes and 1sp turmeric powder. Fry well until the tomatoes are well mashed. Add 8 garlic
flakes and 2 handfuls of chopped chicken pieces. Fry on slow fire for a few minutes. Then
pour 6 to 8 cups of water, add the fried powder and enough salt. Let the rasam simmer for 5
to 10 minutes. Add chopped coriander leaves and curry leaves. Then put off the fire. Add the
juice of one small lime and mix well
THENGAIPAL RASAM [COCONUT MILK RASAM]
Extract 1 cup of thick coconut milk from1 cup of shredded coconut. Soak a lime-sized
tamarind in water for half an hour and then extract its thick juice. Heat a kadai and add 1tbsp
ghee and 1tbsp oil. When it becomes hot, add half cup of crushed tomatoes, 2 slit green
chillies, 5 garlic flakes, 2tbsp chopped coriander leaves, 1sp turmeric powder, a pinch of
cinnamon powder, 1sp aniseed powder, 1sp pepper powder and 1sp cumin powder. Cook
until the oil floats on the surface. Pour the tamarind extract with enough water and salt. Let
the rasam simmer for 2 minutes. Then put off the fire and add the coconut milk. Mix well.
CRAB LEGS SOUP:
Ingredients:
Crab legs -8
Tamarind- a lime size
Crushed tomato-1/2 cup

Turmeric powder- tsp
Fennel seeds- 2 tsp
Red chillies-3
Peppercorns- 1/2 tsp
Cumin seeds- 1 tsp
Garlic flakes[small]- 8
Salt to tatse
Oil- 2 tbsp
Procedure:
Soak the tamarind in water and extract its juice. Mix water to it to make it as 4 to 5 cups.
Grind coarsely the red chillies with the peppercorns, garlic flakes, cumin seeds, and 1 tsp of
fennel seeds. Add this to the tamarind water with the turmeric powder, the crab legs and
enough salt. Let it simmer for 10 minutes on medium fire. Heat a kadai and pour the oil. Add
the remaining fennel seeds and curry leaves. Fry them for a few seconds and add this to the
simmering soup. Again let the soup simmers for another 5 minutes.
DHLACHA:
Ingredients:
Lentils- 200gms
Bengal gram- 2 tbsp
Mutton pieces with more bones- 250 gms
Finely chopped onion-1 cup
Finely chopped tomato-2 cups
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Chilli powder- 1 tbsp
Diced brinjals- 2 cups
A big mango [ottu mango is very suitable]
Enough salt
Procedure:
Soak the tamarind in enough water for 30 minutes and then extract its juice.
Pressure cook the dals and the mutton pieces with the tomato, onion, ginger and garlic pastes
separately. Then heat a kadai and pour the dals with the cooked mutton, powders and enough
salt. Cook for a few minutes. Add the vegetables with the tamarind extract. Cook for more
minutes until every thing is well cooked in the gravy.This dhalcha should not be thickened.
EGG BALLS CURRY:[ muttai paniyaara kuzhambu]Ingredients:
For the balls:
Small onions-3/4 cup
Green chillies-3
Shredded coconut- cup
Fennel seeds- 1 tsp
Cumin seeds- tsp
Gram dal- 1 tbsp
Poppy seeds- 1 tsp
Eggs- 4
For gravy:
Onions-2 [chopped finely]
Tomatoes [chopped] - 1 cup
Green chillies-3
Cumin powder- 1/2 tsp
Coriander powder- 3 tbsp
Tamarind- a gooseberry size
Shredded coconut- 1/2 cup
Oil- 4 tbsp
Salt to taste
Procedure:Beat the eggs well. Grind all the ingredients for the balls and add the paste to the
beaten eggs. Add enough salt and mix well. Heat a paniyara kal and pour 1/2 sp of oil in
every kuzhi. Pour the mixture to the 3/4th of the kuzhi. Like this, fill all the kuzhis and cook
them like paniyarams. Take them away.
Soak the tamarind in enough water for 1 hour and then extract its thick juice. Extract thick milk
and then a thin milk from the shredded coconut.
Heat a kadai and pour the oil. When the oil becomes hot add the chopped onion and fry well
to golden brown colour. Then add the tomatoes with the turmeric powder, slit green chillies
and the curry leaves. Fry them until the oil floats on the surface and the tomatoes are mashed
well. Add all the powers and fry for a few seconds. Then pour the tamarind juice and the light
milk with enough salt. Let it simmer for a few minutes. Then add all the balls and let it simmer
for a few seconds. Now pour the thick milk. Mix well. Put off the fire and pour in a serving
dish.
ENNAI KATHTHARIKAI CURRY
ingredients:
groundnuts-2tbsp,
kuskus-1sp,
methi seeds[fenugreek seeds]-1/2sp,
white sesame seeds-1sp,
cummin seeds-3/4sp,
small sambar onions-15.
tomato pieces-11/2 cups,
garlic flakes-6,
coriander powder-11/2sp,
chilli powder-1 tbsp,
turmeric powder-1sp
kaththarikai[brinjal]-8 to 10[small size],
gingelly oil- 4tbsp,
mustard seeds-1sp,
peppercorns-1sp,
green chillies-5,[slit them lengthwise]
tamarind-a lime size
enough salt to taste.
Method:
Dry roast groundnuts,cummin seeds,kuskus, sesame seeds,fenugreeks seeds to a golden
brown colour and grind them with onions, tomatoes and garlic without adding water.Add the
turperic powder,chilli powder, and the coriander powder and mix well. Cut each brinjal in to 8
pieces lengthwise, add enough salt and the mixed masala to this,mix well and keep them
covered for 1/2 hour.
Heat the oil in a kadai and add mustard seeds. When it splutters, add the green chillies and
the peppercorns and fry for two minutes. Now add the brinjal with masasla and cook on a
medium fire until the oil comes on the top. Extract a thick juice from the tamarind and add to
the brinjal.When all the water is absorbed and the oil floats on the top,put off the fire.The
gravy must be thick.
INJI KUZHAMBU:
In a tbsp gingelly oil, fry 1sp coriander seeds, 1sp fenugreek seeds, 1sp cumin seeds, 5
sambar onions, 1 handful of shredded coconut and 3tbsp shredded ginger to a light brown
colour. [These must be fried under slow fire] Grind them with 2 spring curry leaves. Soak a
lemon-sized tamarind in water and extract its juice. Mix the tamarind juice with the ground
masala. Add 1sp turmeric powder and mix well. Pour 2tbsp gingelly oil in a kadai and heat it.
Add 1sp mustard seeds and 8 red chillies. When they ssplutter add the prepared kuzhambu
with enough salt and let it simmer for some minutes until it thickens to a desired consistency.
JEERAKA RASAM
Soak 1tbsp thuar dal in a cup of water for 1 hour. Soak a small lime-sized tamarind in water
for 1/2 hour and then extract its juice. Grind the dal with 1 red chilli, 1sp cumin seeds, 1 1/2
cups of chopped tomatoes and a few curry leaves coarsely. Add the tamarind extract to this
ground masala with enough water, salt and 1sp turmeric powder. Heat a kadai and pour 1sp
ghee and 1sp oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter add
1 small piece of asafoetida and stir for a few seconds. Then add the prepared rasam and
allow it to simmer for 4 minutes.
JEERAKA RASAM. [CUMMIN RASAM]
Soak 1tbsp of lentils in a cup of water for hour. Soak a small lime-sized tamarind in water
for hour and then extract its juice. Grind the dal with 1 red chilli, 1sp cumin seeds, 1 cups
of chopped tomatoes and a few curry leaves coarsely. Add the tamarind extract to this ground
masala with 5 to 6 cups of water, salt and 1sp turmeric powder. Heat a kadai and pour 1sp
KADAPPA:
Ingredients:
Green gram- 1/4 cup
Medium sized potato-2
Chopped tomato- 2 cups
Cloves-2
Cardamom-2
Bay leaves-2
Salt to taste
Oil-4 tbsp
Green chillies-2
Fennel seeds-1 tsp
Shredded coconut- 2 tbsp
Cinnamon-1 piece
Procedure:
Cook the green gram and the potatoes in a pressure cooker and then mash finely. Heat a
kadai and pour the oil. Add the cardamom, bay leaves and the cloves and fry for a few
minutes. Add the onion with the green chillies and the tomatoes and fry well until they are
cooked and the oil floats on the surface. Add the mashed ingredients with the ground paste,
salt and 2 cups of water. Let it simmer for some minutes until every thing is blended well and
the gravy is slightly thickened.
KAIMAH THOKKU:[MINCED MUTTON THOKKU

Heat a kadai and add 500gms of minced mutton with 1sp turmeric powder, 1 cup of water,
1sp ginger paste, 1sp garlic paste, 8 finely chopped onions, 5 green chillies, 1/4sp pepper
powder, 1tbsp chilli powder and enough salt to it. Close with a lid and cook under medium fire
until the mutton is well cooked.
Heat another kadai and pour 4tbsp oil. When the oil becomes hot, add 4 chopped tomatoes
with turmeric powder, 1/4sp cinnamon powder, 1/4sp cloves powder, 1/2sp cardamom
powder, one handful of curry leaves, and one handful of chopped cashew nuts and fry for a
few minutes. Then add the cooked mince and fry for some more minutes until all the things
are blended well and the mince comes to a thokku consistency.
KARAMANI KARA KUZHAMBU [Chettinadu style]:
Ingredients:
Karamani paruppu- 1/2 cup
Tamarind- a big lime size
Fenugreek seeds- 1/2 tsp
Garlic fales-5
Small onions- 1 cup
Finely chopped tomatoes- 3/4 cup
Coriander powder- 2tsp
Drumstick pieces-8
Grind to a paste: shredded coconut-4tbsp, sambar onions-3, fennel seeds- 1/2 tsp
Enough gingelly oil
Salt to taste
Procedure:
Soak the Karamani paruppu for 4 hours and then drain the water.
Add 1 cup of fresh water and cook the karamani in a pressure cooker for 4 whistles. Soak the
tamarind in water for half an hour and then extract its juice.
Heat a kadai and pour enough gingelly oil.
Add the mustards seeds and when they splutter add the cumin seeds, fenugreek seeds and
the garlic flakes.
Then add the sambar onions with the tomatoes and cook under moderate fire until they are
well mashed.
Pour the tamarind extract, with the turmeric powder, chilli powder, coriander powder,
drumstick pieces and enough salt.
Let the kuzhambu simmer for 15 minutes.
Then add the ground paste to the kuzhambu and allow it to simmer for a few minutes.
KEERAI KUZHAMBU:
Cook 3 cups of finely chopped keerai in cup of milk with sp cumin seeds and a green
chilli. Mash the keerai finely. Soak a small lime-sized tamarind for 1 hour and then extract its
juice. In a sp of ghee fry 3 red chillies, 1sp coriander seeds, 1sp Bengal gram,4sp shredded
coconut , 1 small piece of asafoetida, 1sp black gram and sp peppercorns to a golden
brown color and then powder them finely. Heat a kadai and pour 4 tbsp gingelly oil. When the
oil becomes hot add 1sp mustard seeds. When they splutter add cup of chopped onions
and fry for a few seconds. Then add cup of chopped tomatoes and 1sp turmeric powder.
Cook well until the tomatoes are well mashed. Add the tamarind extract and the powder with
enough salt. Let the kuzhambu simmer for some minutes. Then add the mashed keerai and
allow it to simmer for only a few minutes.
KEERAI SAMBAR:
Soak a lime sized tamarind for 1/2 hour and then extract the juice out of it. Cook three handful
of lentils in a pressure cooker. Pour enough oil in a vessel and heat it. Add 1sp mustards and
when they splutter add 1 cup of chopped sambar onions, a small piece of asafoetida and 4 slit
green chillies. When they become slightly brown, add 1 or 2 cups of chopped tomatoes and
1sp turmeric powder. Cook until the tomatoes are well mashed. Add the tamarind extract and
allow it to simmer for some minutes. Then add the ooked dhal, finely chopped keerai with
enough salt.Let the sambar simmer for a few minutes. Add 2tsp sambar podi and mix well.
Turn the fire very low. Cook for a few minutes. Add curry leaves and chopped coriander
leaves.the keerai should not change its green colour fully.
Sambar podi: Fry one handful of red chillies, 1tbsp Bengal gram, 2tbsp coriander seeds, 1sp
fenugreek seeds, 8 peppercorn, 1/2 sp mustard seeds and 1 sp black gram for a few minutes
to a light brown colour. When cooled, powder them.
LAMB CURRY WITH BRUSSEL SPROUTS
Ingredients:
Oil - 2 tbs
Large onions - 3-4 finely chopped
Tomato - 1 large chopped
Whole spices - 1 & 1/2 tbs
(cumin, fennel, bay leaves, peppercorns, cloves, cinnamon..you can use ground spicesabout 1 tsp if you dont like picking out whole spices. But whole spices seem to work best for
me)
Curd - 1 cup beaten
Ginger-garlic paste - 1 tbs
Chilly powder - 2 tsp
Coriander powder (Dhania) - 4 tsp
Turmeric powder - 2 tsp
Pepper - 1/2 tsp
Salt - 1.5 - 2 tbs (I never use a spoon!)
Lamb or Goat meat (the stew-size is best. I prefer with bones) - 3 lbs
Brussel sprouts - 15 nos
Preparation Method
Heat oil in a large saucepan. Fry the whole spices until a light brown and add onions and
ginger garlic paste. Fry over medium until onion turns transparent. Add chopped tomato and
add turmeric, chilly, pepper and coriander powder and fry till tomato turns mushy and oil
separates.
Wash the meat and add to the masala along with salt and stir it in so meat is entirely coated
with masala. Add half-a-cup water and close lid and let cook on medium for about 5 minutes.
Add the beaten curd to the curry and stir it in and let cook again for 15 mins, stirring at regular
intervals until meat is cooked, the gravy thick and oil separates. Add the brussel sprouts,
whole and stir them in so they are coated in gravy. Close lid and cook for 5 minutes.
Note: Add the brussel sprouts at the very last because they tend to cook very quick and lose
their flavor if cooked to mush. They can either be halved or added whole, as they absorb the
flavor. All other English vegetables like carrots, peas, potato, cauliflower, Brocoli and turnips
work just fine too. Also, while adding the whole spices, an extra tsp of cumin (jeera) can be
added, for those who like it. This curry is thick and is great with rotis and rice!
MAMBAZHA MORKUZHAMBU:
Ingredients:
Mango pieces- 1 cup

Cumin seeds- 1 tsp
Green chillies-6
Small garlic flakes-6
Coconut oil- 2tbsp
Red chillies-4
Curry leaves- 1 arc
Curd- 1 cup
Salt to taste
Procedure:
Cook the mango pieces with a little water, chilli powder, turmeric powder and enough salt.
Grind the coconut with the green chillies, gralic and cumin seeds to a coarse paste and add
this to the mango mixture and cook for a few minutes. Heat a small kadai and pour the
coconut oil. When it becomes hot, add the mustard seeds and when they splutter, add the
fenugreek seeds with the curry leaves and red chilies. Fry them for a few seconds and add
this tempering to the mango mixture and mix well. Put off the fire and add the curd. Mix well.
MILAGU KUZHAMBU-III:
Soak a big lime-sized tamarind in water for 1 hour and then extract its thick juice. In a sp of
gingelly oil, fry 2sp peppercorns, 1sp cumin seeds, 1/2sp fenugreek seeds and 5 red chillies
to a golden brown color and then grind them with 5 garlic flakes, 1tbsp chopped coriander
leaves, 1 spring curry leaves and 1sp chopped ginger to a fine paste. Heat a kadai and pour 4
or 5 tbsp gingelly il. When the oil becomes hot, add 1sp mustard seeds and when they
splutter add cup of small onions and cup of tomatoes which are finely chopped. Cook
them until they are well mashed and the oil comes on the surface. Now pour the tamarind
extract with the ground masala, 1sp turmeric powder and enough salt. Let the kuzhambu
simmer on a medium fire until it thickens.
MURUNGAIKKAI RASAM:
Pressure cook cup of thuar dal with 3 cups of water and small pieces of one Big
murungaikkai. Soak a lime sized tamarind in water for 1 hour and then extract its juice. Boil
this juice with 1 cup of water, 1 tbsp chopped coriander leaves, cup of chopped tomatoes,
1sp rasam powder , 1sp turmeric powder, 1sp asafoetida powder and 1 cup of water for at
least 5 minutes. Then add the cooked dal and enough salt. When the rasam starts to boil
again, put off the fire. Heat a kadai and pour 1tbsp ghee. When the ghee becomes hot, add
1sp mustard seeds and when they splutter add curry leaves and pour this in the rasam.
MASHROOM CURRY:
Ingredients:Mushrooms- 250 kg
Salt to taste
Oil- 5 tbsp
Chopped onion-1 cup
Tomato juice- 3 tbsp
Chopped coriander- 2tbsp
Mint leaves-a handful
Coconut milk- 1/2 cup
Ground the following ingredients to a fine paste:
Green chilllies- 5
Cashew nuts-5
Almonds- 5
Poppy seeds- 1 tbsp
Fennel seeds-1 tsp
Garlic flakes-5
Shredded ginger- 1 tsp
Cinnamon-1 piece
Cardamom-4
Procedure:
Heat a pan and pour the oil. Add the onion and fry them until they become golden brown. Add
the mushroom with the ground paste, tomato juice, turmeric powder and enough salt. Cook
the mushroom until the masala is slightly thickened. Add the coconut milk with the greens.
Cook for a few seconds.
MUSHROOM CURRY -2
Ingredients
10 large button mushrooms, quartered
1 teaspoon ginger-garlic paste
2 tablespoons onion paste
1 teaspoon tomato puree
1/4 teaspoon chilli powder
3 tablespoons curds
1/4 teaspoon garam masala
1 tablespoon oil
Salt to taste
For garnish
2 tablespoons chopped coriander
Method
1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and saute for some
time.
2. Add the tomato puree and chilli powder and stir for some time.
3. Add the mushrooms and saute till they are tender.
4. Finally, add the curd, garam masala and salt. Mix well.
5. Garnish with coriander and serve hot with chapathi
Instead of onion paste,tomato paste & gin-gar paste i chopped everything & sauted
onion,gin ,gar in 1 tsp oil...& then added tomatoes..cooked for a min...took off the flame & let
cool...& the ground it with chilli powder & added back to the pan & let boil for a while with little
water & proceeded as given in the recipe. This way we can reduce the consumption of
oil.Remember not to cook for a long time afer adding the curd...just mix it & take off flame...
MASHROOM MASALA:
INGREDIENTS:
Mushroom- 250 gms
Coconut paste- 1/2 cup
Oil- 3 tbsp
Salt to taste
Grind the following ingredients in to a fine paste:
Red chillies-6
Peppercorns- 1 tsp
Cardamom- 2
Cloves- 2
Cinnamon pieces-2
Fennel seeds- 1 tsp
Sambar onions- a handful

Garlic flakes- 6
Procedure:
Add the ground paste, turmeric powder and enough salt with the mushrooms and mix well.
Pour the oil in a pan and heat it. Add the mushroom mixture and fry well on medium fire until
they are cooked. At the final stage, add the coconut paste and mix well. Fry for a few seconds
and put off the fire. Decorate with chopped coriander leaves.
MUTTER PANEER:
Ingredients:
Frozen peas- 2 cups
Mashed tomato- 2 cups
Diced paneer pieces- 1 cups
Fresh curd-1/2 cup
Sugar- 1 tbsp
Ghee- 1 tbsp
Oil-3 tbsp
Corn flour- 1 tsp
Milk- 1/4 cup
Salt to taste
Grind the following ingredients to a paste:
Big onion- 1
Coriander seeds- 2 tbsp
Poppy seeds- 3 tsp
Red chillies- 6
Roasted shredded coconut- 1 tbsp
Garlic flakes- 6
Ginger paste- 1 tsp
Cumin seeds- 1tsp
Powder the following:
Cloves-4
Cinnamon pieces-3
Fennel seeds- 1 tsp
Procedure:
Fry the paneer pieces in oil under slow fire till they become brown and then take them away.
Heat a kadai and pour the ghee and the oil. Add both the masalas and fry them until the oil
floats on top. Again add the curd and fry for a few minutes. Then add the peas and fry for a
few minutes. Add the tomatoes with enough salt and water. When it simmers for some
minutes, add the paneer pieces, and the sugar. Mix the corn flour in the milk and pout it in the
gravy. Let the gravy simmer for a few minutes. Garnish with chopped coriander leaves.
NAVARATHNA KURUMA:
Grind 2 big handfuls of shredded coconut with 1 onion, 2sp chopped ginger, 8 cloves of garlic,
3sp poppy seeds, 2tbsp coriander seeds, a pinch of cumin seeds, 10 red chillies to a fine
paste. Powder 4 cinnamon pieces with 6 cloves, 6 cardamoms and 10 peppercorns. Heat a
kadai and pour 3 to 5 tbsp ghee. Add the ground paste and fry it for some minutes. Then add
the half of garam masala powder and fry for a few minutes. When the ghee comes on top,
add 1 cup of beaten curd and fry until the masala is dry and the ghee comes on the surface.
Add 1 cup of boiled and cubed potatoes, 1 cup of boiled peas, and 1 cup of boiled
cauliflowers. Stir for a few minutes. Then add 2tbsp ground almonds, 1tbsp ground paste of
cashew nuts with a pinch of saffron. Mix well and add enough warm water to have gravy of
desired thickness. Add some fried cashew nuts and almonds with enough salt. Let the gravy
simmer for a few minutes. Add cup of cream and the remaining garam masala powder to
the gravy and cook for a few minutes on slow fire. Put off the fire and sprinkle a little lime juice
and chopped coriander leaves.
PALAK DHAL:
Split moong dhal 1 cup
chpped spinach 4 cups
Pressure cook the above well. Chourn well.
Grind 4 ts coconut with 1 ts cumin seeds and 4 to 5 peppercorns.
Heat oil in a pan,when hot add 2 broken redchilli,few curry leaves. Then add ground mixtrue.
Fry it for 30 sec. Add chourn mixture,required salt(less salt would be sufficient for this). Make
it to boil for 2 to 3 mins. Put off fire. This is very easy to prepare yet very delicious.
PALAKKAI KURMA:
Ingredients:
Small tender jack fruit- 1
Bengal gram- a handful
Cinnamon- 2 pieces
Cloves-2
Chopped onions- 1 cup
Crushed tomatoes- 1 1/2 cups
Oil- 5 tbsp+ 1 tsp
Chopped coriander leaves- 1/2 cup
Salt to taste
Fry the following ingredients in a tsp of oil to a light brown colour and then grind to a fine
paste:
Coconut- 1/2 [shredded]
Green chillies- 4
Gram dal- 1 tsp
Fennel seeds- 1 tsp
Poppy seeds- 1 tsp
Small onions- 8
Cashew nut- 5
Small Garlic flakes-6
Method:
Clean the tender jackfruit and cut into 1 inch cubes. Cook them with the Bengal gram. Drain
the extra water completely. Heat a kadai and pour 5 tbsp oil. When it becomes hot, add the
cloves and the cinnamon pieces and fry for a few minutes. Then add the chopped onion and
fry them until they become brown. Now add the tomatoes with the turmeric powder and the
coriander leaves and cook for a few more minutes until they are mashed and the oil floats on
the surface. Add the vegetables, cooked Bengal gram, ground vegetables and the coriander
powder with enough salt and 4 cups of water. Cook the kurma for some minutes until they are
well blended.
PAPPAYA TOMATO CURRY:
Ingredients:
Papaya- 250 gms
Onion-1
Garlic- 6 flakes
Cinnamon-1 piece

Coconut- `1/2 cup
Roasted gram dal- 2 tsp
Enough salt
Oil- 5 tbsp
Procedure:
Cut the papaya in to small pieces. Grind the ingredients from 2nd to 8th to a fine paste. Heat
a kadai and pour the oil. When the oil becomes hot, add the ground paste with the turmeric
paste and fry it on slow fire until it is well fried and the oil floats on the top. Add the papaya
pieces with 1 cup of water, the chopped tomatoes and enough salt. Cook the curry on
medium fire until it is well blended and the vegetable pieces are cooked well.
PARUPPU URUNDAI KUZHAMBU:
Soak a small orange sized tamarind for hour and then extract the thick juice out of it. Soak
1 cup of lentils with a handful of Bengal gram for 2 hours and then grind with 1sp fennel
seeds, 3 red chillies and 2 green chillies coarsely like we grind for Masal vadai. Add enough
salt when grinding the dhals. Add 1 cup of chopped onions, 2tbsp chopped garlic flakes, curry
leaves and cup shredded coconut. Mix well. Make lime sized balls. In a deep vessel. pour
gingelly oil. Add one cup of chopped sambar onions and 2 cups of crushed tomatoes. Cook
on moderate fire until they are well mashed and the oil floats on the surface. Powder 1sp
fennel seed and 1sp fenugreek seed coarsely. Add the powders and some curry leaves to the
tomatoes and fry for a few minutes. Pour the tamarind extract. Add 1sp turmeric powder,
2tbsp chilli powder and 3tbsp coriander powder. Add enough salt. Let the kuzhambu simmer
for a few minutes. Now add the balls 5 at a time and when they come on the surface, then
add the balls again. Thus complete all the balls. When dropping the balls in the kuzhambu,
the consistency of it must be watery. The fire should not be high. After completing the balls the
kuzhambu must simmer for a few minutes. The kuzhambu will thicken when we finish the
cooking. You can add pieces of drumstick and it will enhance the taste and the flavour. It must
be added and cooked well before dropping the balls.
JEERAKA RASAM. [CUMMIN RASAM]
Soak 1tbsp thuar dal in a cup of water for 1 hour. Soak a small lime-sized tamarind in water
for 1/2 hour and then extract its juice. Grind the dal with 1 red chilli, 1sp cumin seeds, 1 1/2
cups of chopped tomatoes and a few curry leaves coarsely. Add the tamarind extract to this
ground masala with enough water, salt and 1sp turmeric powder. Heat a kadai and pour 1sp
PARUPPU RASAM:
Soak a big lime-sized tamarind in water for 1/2 hour and then extract its thick juice. Cook 2 to
3tbsp of thuar dal in the pressure cooker. Pour this cooked dal in a small bowl. Add 2 crushed
tomatoes[1 cup], 5 crushed garlic flakes, 2 slit green chillies, a small piece of asafotida, 2tbsp
chopped coriander leaves, 1sp turmeric powder and a few curry leaves to the dal and crush
all these ingredients with yr fingers finely. Then add the tamarind extract with enough water
and salt. Heat a kadai and pour 1tbsp gingelly oil. When the oil becomes hot, add 1sp
mustard seeds. When they splutter pour the prepared rasam. When the rasam begins to
simmer, allow it to simmer only for a minute.
.
PEPPER CHICKEN-II:
Ingredients:
Chicken pieces-1 kilo
Chopped tomatoes- 1/2 cup
Coarse pepper powder-1/2 tsp

Salt to taste
Oil- 5tbsp+ 1 tsp
Fry the following ingredients in a tsp of oil and then grind them to a fine paste:
Garlic flakes [small] - 10
Peppercorns- 2 tsp
Fennel seeds- 1 tsp
Cinnamon pieces-1 tbsp,
Cardamom-5,
Cloves-5
Procedure:
Heat a kadai and pour the remaining oil. When the oil becomes hot, add the onion and the
tomato. Fry them well until they are mashed and the oil floats on the surface. Then add the
powders except pepper powder, ground masala and the chicken pieces with enough salt.
Cook the chicken on medium fire until they are cooked well. At the last stage add the pepper
powder and the curry leaves and cook for a few minutes.
PONGAL KUZHAMBU:
Cook 1 cup of red gram dhal in a cooker. Soak a small orange size of tamarind in warm water.
Extract the juice after hour. Dry fry 1 handful of boiled rice, 1 tbsp raw rice, 1sp cumin
seeds, 1sp peppercorns and 1sp aniseeds to a nice brown colour. Grind them to a nice
powder. For this kuzhambu, 6 important vegetables are needed. Add One handful of chopped
tomatoes, one handful of avaraikkai[cut into 1 pieces], one handful of red pumpkin pieces[cut
into 1 pieces], 2 handfuls of sweet potatoes[cut into 1 pieces], one handful of brinjal
pieces[cut into medium pieces], 3 raw bananas[cut into cubes] and most importantly 2 cups of
mochaikkai in a cooking vessel and add enough water to cover it. Cook them with enough salt
and 11/2 sps turmeric powder. When the vegetables are half done, add the tamarind juice,
2tbsps chilli powder and 11/2 tbsp coriander powder. After cooking them for some minutes
add the dhal and mix well. Again cook for a few minutes. Now add the powder and mix well.
Add 1 cup of shredded coconut and mix well. Cook under slow fire for 5 minutes. Garnish with
curry leaves
GARLIC RASAM:
Soak a lime-sized tamarind for half an hour and then extract its thick juice. Heat a kadai and
add 1sp oil. Fry 3 red chillies, quarter spoon fenugreek seeds, 1sp coriander seeds, 2sp thuar
dal, 1sp peppercorns and a pea-sized asafoetida to a golden brown colour and then powder
it. Again heat a kadai and add 2sp ghee and 1sp oil. Add 1sp Cummin seeds and some curry
leaves. When they splutter add 25 small garlic flakes. Fry them on a slow fire until the garlic
flakes become soft. Add the tamarind extract, 1sp turmeric powder, half cup of crushed
tomatoes, the powder, enough salt and water. Let the rasam simmer for 2 minutes.
PORITHTHA KUZHAMBU:[chettinadu style]
Cook 1 cup of lentils in a pressure cooker. In a tbsp
oil fry 10 red chillies, 1 sp black gram, 1 sp
cumin seeds, and shredded coconut to a brown colour
and then grind them to a fine paste. In a vessel cook
2 cups of diced peerkangai, 2 chopped onions and 1 cup
of chopped tomatoes with enough water, salt and 1sp
turmeric powder. When the vegetables are cooked add
the cook dhal, the ground paste and mix well. Cook for
a few minutes. In a small kadai pour 2tbsp oil and

add 1sp mustard seeds, curry leaves and 1sp black
gram. When the mustards splutter pour them in the
kuzhambu. Mix well and put off the fire. Cooked green
gram can be added instead of lentils.
PORITHTHA KUZHAMBU-II
Pressure cook cup of lentils well. Cook 1 cup of
diced peerkangai, cup of chopped tomatoes, and 1 cup
of diced avaraikkai, with enough water, 1sp turmeric
powder and enough salt. Grind cup of shredded
coconut, 1sp peppercorns and sp cumin seeds to a
fine paste. When the vegetables are cooked add the
cooked dhal, and the ground paste. Cook well. In a
small kadai pour 2tbsp oil and heat it. Add 1sp
mustard seeds and when they splutter add 1sp
asafoetida powder and curry leaves. Pour this on the
kuzhambu. Mix well.
POTATO MASALA:
Ingredients:
Potatoes- 1/2 kilo
Chopped onion- 2 cups
Chopped tomatoes- 1 cup
Green chillies- 4
Grated ginger- 1 tsp
Frozen peas- 1/2 cup
Chopped coriander
Enough oil and salt
Procedure:
Pressure cook the potatoes for 5 whisitles. After taking them out, mash them immediately.
Heat a kadai and pour 4 to 5 tbsps of oil. When the oil becomes hot, add the mustard seeds.
When they splutter, add the chopped onions and fry them until they become lightly golden
brown. Grind the green chillies with the ginger to a paste and add this with the turmeric
powder and fry well for a few minutes. Add the tomatoes and the peas. Cook until the
tomatoes are mashed well and the peas are well-cooked. Add the Mashed potatoes with the
coriander leaves and fry it on slow fire until every thing is combined well.
POTATO MASALA CURRY:
Ingredients:
Potato- 250 gms, Coconut- , Red chillies- 10,Coriander seeds- 2 tsp,
Gram dal[ Pottukkadalai]- 1 tbsp, Sambar onions- 6,Fennel seeds- 1 tsp, Poppy seeds- 1 tsp,
Cinnamon- 1 piece, Garlic flakes-10,Chopped ginger- tsp, Chopped coriander - 1 tbsp
Mustard seeds- 1 tsp, Chopped onion- 1 cup, Crushed tomatoes- 1 cup
Turmeric powder- tsp, Oil- 4 tbsp, Salt to taste
Procedure:
Boil the potatoes, then peel the outer skin and cut into cubes. Extract thick milk out of the
coconut. Grind the red chillies with the coriander seeds, poppy seeds, fennels seeds,
cinnamon, sambar onions, gram dal, garlic flakes, ginger, and coriander leaves to a fine
paste. Heat a kadai and pour the oil. When the oil becomes hot, add the mustard seeds.
When they splutter, add the chopped onions and the tomatoes with the turmeric powder. Cook
them until they are well mashed and the oil floats on the surface. Add the ground masala and
the potato pieces with enough salt. Cook for a few minutes till every thing is combined well.
Then add the coconut milk. Cook for a few minutes.
URULAIKKIZHANGU PAAL CURRY:
Ingredients:
Cubed potatoes- 3 cups
Onion slices- 1/2 cup
Green chilli-3
Shredded ginger-1 tsp
Garlic flakes- 4
Fennel seeds- 1/2 tsp
Cinnamon- a small piece
Mashed tomatoes without skin-1/2 cup
Turmeric powder- 1/2 tsp [optional]
Salt to taste
Ghee- 2 tbsp
Oil- 1 tbsp
Procedure:
Grind the onion with the ginger, garlic, cinnamon, green chillies, and fennel seeds coarsely.
Extract thick and thin milk from the shredded coconut. Heat a pan and add the ghee and the
oil. When they become hot, add the ground paste and fry well with the turmeric powder. Add
the potatoes with enough water, salt and also the thin milk. Cook well till they are almost
done. Add the tomato and cook until every thing is well blended and cooked well. Lastly, add
the thick coconut milk with the greens. When the milk starts to simmer, put off the fire.
PULIYITTA KEERAI
I think that you are asking for puliyita keerai(that is how we use to say). My mother use to
make just like other sambhars with mulai keerai or arai keerai, but here in US, since we dont
get them, use to make with methi, palak even with lettuce leaves.
Season in gingelly oil with mustard, cumin seeds and fenugreek seeds. Add tamarind water,
sambhar powder, salt, turmeric.
In the meantime, cook keerai with turmeric and mash them nicely. Add them to the sambhar,
let it boil well. Now add cooked thoor dhal. Once it is thick, switch the gas off.
Serve with paruppu usili and it tastes really good. Can mix directly with rice or try with
paruppu podi rice.
Modification: Some people fry onion and tomato for addl. taste after seasoning
SALEM SAMBARGARLIC SAMBAR[SALEM SAMBAR]
Ingredients
Tur dal - 100gms
Sambar powder - 3 tsp [heaped]
Drumstick - 3 (cut into desired pieces)
Medium Onion - 2 (chopped finely]
Curry leaves - 1 spring
Coriander leaves - 2 table spoon (chopped)

Garlic - 1 teaspoon (chopped)
Dried red chilli - 2 [Cut into pieces]
Tomatoes - 3 (medium sized -cut into pieces)
Tarmarind - size of a lime soaked in 1/2 cup water
Methi Seeds - 1/4 tablespoon
Vegetable oil - 1 table spoon
Ghee-1tbsp
Asafoetidia (Optional) - 1 tablespoon
Mustard Seeds - 1 teaspoon
Turmeric powder-1sp
Enough salt
Preparation
Heat a deep kadai and pour the oil and the ghee. When they become hot, add the onions and
the tomatoes with the turmeric powder. Cook well until the tomatoes are cooked and mashed
well and the oil floats on the surface. Then pour the tamarind extract and add the drumstick
pieces and enough salt. When the vegetable is cooked add the sambar powder and let the
sambar simmer for just a few seconds. In another pan heat oil and add mustard seeds. When
they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and
curry leaves. Fry for two minutes and then add to sambar and boil it for 1 minute. Finally add
chopped coriander leaves on the top.
SAMBAR:
Soak a lime sized tamarind for hour and then extract the juice out of it. Cook three handful
of lentils in a pressure cooker. Pour enough oil in a vessel and heat it. Add 1sp mustards and
when they splutter add 1 cup of chopped sambar onions, a small piece of asafoetida and 4 slit
green chillies. When they become slightly brown, add 1 or 2 cups of chopped tomatoes and
1sp turmeric powder. Cook until the tomatoes are well mashed. Add the tamarind extract and
when it is simmering add the vegetables and enough salt. After the vegetables are being
cooked, add the cooked dhal and a little salt. Let the sambar simmer for a few minutes. Add
2tsp sambar podi and mix well. Turn the fire very low. Cook for a few minutes. Add curry
leaves and chopped coriander leaves.
Sambar podi: Fry one handful of red chillies, 1tbsp Bengal gram, 2tbsp coriander seeds, 1sp
fenugreek seeds, 8 peppercorn, sp mustard seeds and sp black gram for a few minutes
to a light brown colour. When cooled, powder them.
SIMPLE RASAM
Ingredients
garlic 2 cloves
green chilli 1 big
pepper 1/2 tsp
cumin 1/4 tsp
thalippu vadagam 1 tsp
tomato 1
termarind 5 to 10 gms
termaric powder 1/2 tsp
salt to taste
sugar little
cooked toor dhall water 100 ml
oil musturd
curry and coriander leaves
Microwave cut tomato in high power for 3 mins. pound garlic, chilli separatly, powder pepper
and cumin. Get the juice from the microwaved tomato, add salt and sugar. add in dhall water.
In a kadai heat oil. when the oil is hot add vadagam and let it fry for few second. add chilli,
garlic fry well add pepper powder, termaric powder, fry. add in the tomato juice and dhall
mixture and termarind juice 1 cup. if you want you can add more water. let it boil. add curry
and coriander leaves. serve hot.
SOYA BALLS VEGETABLE MASALA:
Soak 1 cup of soya balls in hot water for 15 minutes. Then drain the water completely.
Squeeze the water out of the soya balls with the help of yr fingers. Then pour cold water on it
and again soak for 5 minutes. Then again drain the water completely and squeeze out the
extra water. Heat a kadai and pour 4 or 5 tbsp oil. When the oil becomes hot, add 1sp cumin
seeds, 1 cup of chopped onions, 2 cups of chopped tomatoes and 1sp turmeric powder. Fry
the vegetables until the tomatoes are mashed finely and the oil oozes on the surface. Now
add 1 cup of diced potato, 2 handfuls of diced cauliflower and the soya balls with 4 cups of
water. Add enough salt to it. When the vegetables are half-cooked, grind 1 cup of shredded
coconut with 1sp fennel seeds, 3 garlic flakes and 4 green chillies into a paste and add this to
the masala. Also add 1sp chili powder and mix well. Let the gravy simmer until you get the
desired consistency. Add 2tbsp chopped coriander leaves and mix well.
SPICY EGG CURRY:
Ingredients:
Eggs-2
Green gram- 1/2 cup
Onion-2 [finely chopped]
Fennel seeds- 1 tsp
Chopped coriander leaves- 1/2 cup
Chopped green chillies- 2 tsp
Oil- 3 tbsp
Salt to taste
Procedure:
Wash the green gram in water and boil it with 4 cups of water and the turmeric powder. When
the dal is cooked to its 3/4th, add the chopped onion, tomato, green chilies, chilli powder and
the coriander leaves. Cook for 10 minutes on a medium fire. Heat a small kadai and pour the
oil. Add the mustard seeds and when they splutter add the fennel seeds. When they become
lightly brown, add this to the vegetables. Add the shredded coconut and cook for a few more
minutes. The curry should not be thick. It must be a little watery. Now break the eggs and add
them to the curry one by one in a circular motion. Close with a lid and cook for 10 minutes on
medium fire. Now mix the curry well and spicy egg curry is ready to serve.
You can see a fine explanation about Ricotta cheese in the following link. You can substitute
soya bean curd [Tofu] which is fat-free and healthier.
SPINACH SOUP:
Ingredients:
Spinach [palak]- 1/2 kilo
Potato [medium size]-1
Butter- 2 tbsp
Corn flour- 3 tbsp
Nutmeg powder- a pinch
Pepper powder- a pinch
Milk- 2 cups
Cream- 3 tbsps
Chopped onion-1
Croutons- 1 cup
Salt to taste
Procedure:
Heat a kadai and melt butter in it. Add the onion and fry it for a few minutes. Then add the
palak leaves with 2 cups of water and enough salt. Let it cook till the palak is tender. Do not
over cook the plak leaves. When cooled, liquidize the palak leaves and pass it through a
sieve. Blend the corn flour and the milk finely and add it to the strained soup. Add the
powders and mix well. Serve hot topped with a tbsp of cream and a few croutons in each cup.
STEW ITSU CURRY
My stew or istu curry is a bit different from what you mentioned, Pa!! But yes, it goes well with
idiappam or puris.
Okay, your ingredients are simple : 3 extractions of 1/2 a coconut, few fresh green chillies (5),
bombay onions (abt 2 ), a couple of potatoes(diced small), curry leaves and a bit of mustard
seeds for tempering.
Boil the potatoes in the the 3rd extraction of coconut milk. Halfway, add the 2nd one and the
bombay onions(diced) and chillies, slit lengthwise.
At last add the 1st, thick extraction of milk and separately done, the tempering in a small wok
with curry leaves, added on.
Do not make it too watery, otherwise it normally turns out well.
THANNEER KUZHAMBU:
Pressure cook one handful of split green gram and one handful of Arhar dhal with enough
water. Soak a gooseberry sized tamarind in water for hour and then extract its thick juice. In
a kadai, pour the cooked dhal with 1 chopped onion, 2 chopped tomatoes, 2 garlic flakes,
sp chilli powder, sp coriander powder, 1sp turmeric powder, tamarind extract, and 2tbsp
chopped coriander with enough salt. Add 2 cups of water to it. Let the kuzhambu simmer for
some minutes. Then heat a small kadai and pour 2tbsp cooking oil. When it becomes hot, add
1sp mustard seeds and when they sputter add 1sp asafoetida powder, 1sp black gram, 1sp
fennel seeds, and 5 red chillies and fry for a few seconds. Pour this tampering into the
kuzhambu. Mix well and put off the fire. This kuzhambu must be watery when it is prepared.
THAKKALI KUZHAMBU:{Tomato kuzhambu}
Soak a gooseberry sized tamarind in water for hour and then extract its thick juice. Heat a
kadai and pour 3 or 4 tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds.
When they splutter, add 1sp black gram, 1sp fenugreek seeds, 1sp Bengal gram, 3 red
chillies and some curry leaves. When they change their colour slightly, add cup of chopped
sambar onions and fry for a few minutes. When they change into golden brown color, add 2
cups of crushed tomatoes and 10 garlic flakes. Fry well until the tomatoes are mashed well
and the oil floats on top. Pour the tamarind extract, add 2tsp sambar powder, and 1sp
turmeric powder with enough salt. Allow the kuzhambu simmer for some time until it is
thickened.
TOMATO MASALA:
Ingredients:
Big ripe tomatoes-3
Chopped small onions- 1/2 cup
Red chillies-5
Coriander seeds- 1 tbsp
Bengal gram-1 tbsp
Black gram- 1 tsp

Asafoetida- a pea-size
Gingelly oil- 2 tbsp
Ghee- 2 tbsp
Curry leaves- a few
Salt to taste
Procedure:
In a tsp of oil, roast the coriander seeds, Bengal grams, black grams, fenugreek seeds,
asafoetida and the red chillies to a golden brown colour and then powder them finely when
they are cooled. Soak the tomatoes in hot water for 20 minutes and then remove the skins.
Mash the tomatoes. Heat a kadai and pour the oil and the ghee. When the oil becomes hot,
add the mustard seeds. When they splutter, add the small onions and fry for a few seconds
until they become golden brown. Add the tomato with the turmeric powder and cook well until
the gravy is thickened. Add the fried powder with the curry leaves, coriander leaves and salt
to taste. Mix well and cook for a few minutes until the oil floats on top. This masala will be
delicious with the rice.
TOMATO SOUP:
Ingredients:
Lentils[thuar dal]-1/2 cup, 10 green chillies, tomatoes-200 gms[finely crushed], chopped
onion-1, a few curry leaves, coarsely ground cummin powder-1/2sp, coarsely ground fennel
powder-1sp, ghee-2sp, cardamom-1, clove-1, small piece of cinnamon-1, bay leaf-1, star
anise-1, a marble sized asafoetida-1 piece, half lime, turmeric powder-1sp, salt to tase.
Method:
Cook the dal in the pressure cooker. Then take away the dal and pour it in a vessel. Add the
tomatoes, anion, gren chillies, curry leaves, turmeric powder and the powders to the dal with
enough salt and 4 cups of water. Let it simmer for 5 minutes. The heat a small kadai and add
the ghee. Add the spices and fry them for a few seconds. Add this to the soup and let it
simmer for another 3 minutes. Put off the fire and add the lime juice.
ULUNTHU KUZHAMBU:
Heat a kadai and pour 1sp gingelly oil. Fry 1 handful of split blackgram to a light brown colour
on medium fire. Then pressure cook it with 1 tsp turmeric powder and enough salt. Grind 5
red chillies, 1sp cumin seeds and 2tbsp shredded coconut to a fine paste. Again heat the
kadai and pour 3tbsp gingelly oil. When it becomes hot, add 1sp mustard seeds and when
they splutter, add 1 spring curry leaves, and 10 small onions which are finely chopped. Stir
well and cook until the onions brown slightly. Add the cooked dhal, ground paste and enough
salt. Let the kuzhambu simmer for some minutes until it is slightly thickened.
VADAI CURRY
Ingredients:
Onions-3[nicely sliced]
Tomatoes-1/2 kilo [crushed]
Garlic flakes-12
Garlic paste-1sp
Ginger paste-1sp
Turmeric powder-1sp
Enough salt to taste
Shredded coconut-1 cup
Cardamom-1
Clove-1
Oil-3 or 4 tbsps
FOR VADAI:
Bengal gram-1/2 cup
Thur dal-1/2 cup
Red chillies-2
Green chillies-2
Aniseed-1/2 sp
Sliced onion-1 cup
Coriander leaves and curry leaves-1/4 cup
METHOD:
Soak the dhals for an hour and grind coarsely with the chillies, enough salt and the aniseeds.
Do not add much water. The batter should be thick.
Mix the onions, curry leaves and the coriander leaves with the batter.
Pour the batter in an oil coated idli plate and steam them for 15 minutes. Let it cool for some
time and then cut it into small, even pieces.
Grind the coconut with the cardamom, clove and 2 cups of water, and then extract the milk
from it.
In a hot pan, pour the oil. When it is heated, add the onions, ginger and garlic pastes, garlic
flakes and the tomatoes.
When they are cooked and the oil floats on the surface, add the coconut milk, turmeric
powder, enough salt and 3 cups of water.
When the gravy is thickened slightly, add the vadai pieces and cook for some more minutes.
VATHTHAL KUZHAMBU-III:
Soak a big lime-sized tamarind in water for 1 hour and then extract its thick juice. Heat a
kadai and pour 4tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When
they splutter, add1sp black gram, 4 red chillies, and 1 spring curry leaves and fry well. Then
add 1 cup of small onions and 4 slit green chillies. Fry for a few minutes and when the onions
become soft, add a handful of mixed vathals like sundaikkai, avaraikkai, manaththakkaali,
katharikkai etc. and fry for a few seconds. Pour the tamarind extract and add 2tsp
chillipowder, 1sp turmeric powder, 4sp coriander powder and enough salt. Mix well. Let the
kuzhambu simmer for sometime until it thickens fairly. Add cup of cooked thuar dal and
1tbsp chopped coriander leaves to the kuzhambu and mix well. Put off the fire.
VATHAL KUZHAMBU:
Soak a big lime sized tamarind in water for 1 hr and then extracts its thick juice. Heat a kadai
and pour 2tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds and when they
are spluttering, add 1sp black grams, 2tbsp Bengal gram, 3 red chillies and some curry
leaves. Fry for a few seconds and then pour the tamarind juice, half a spoon turmeric powder,
2tsp vathal kuzhambu podi and enough salt. Mix well and allow the kuzhambu to simmer for
some minutes until the raw flavour disappears and the kuzhambu is slightly thickened.
VATHTHAL KUZHAMBU-III:
Soak a big lime-sized tamarind in water for 1 hour and then extract its thick juice. Heat a
kadai and pour 4tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When
they splutter, add1sp black gram, 4 red chillies, and 1 spring curry leaves and fry well. Then
add 1 cup of small onions and 4 slit green chillies. Fry for a few minutes and when the onions
become soft, add a handful of mixed vathals like sundaikkai, avaraikkai, manaththakkaali,
katharikkai etc. and fry for a few seconds. Pour the tamarind extract and add 2tsp
chillipowder, 1sp turmeric powder, 4sp coriander powder and enough salt. Mix well. Let the
kuzhambu simmer for sometime until it thickens fairly. Add cup of cooked thuar dal and
1tbsp chopped coriander leaves to the kuzhambu and mix well. Put off the fire.
VEGETABLE KURUMA:
Heat a kadai and pour 5tbsp oil. When the oil becomes hot, add 1 cup of chopped onions and
fry for a few minutes. Then add 1 cup of chopped tomatoes, 1sp turmeric power, a pinch of
cardamom powder, a pinch of of cinnamon powder, a pinch of cloves powder, 1sp ginger
paste, and 1sp garlic paste and fry well until the tomatoes are well mashed. Add 3 cups of
water, 1 cup diced potaoes and 1cup peas. Grind 3tbsp shredded coconut with 1sp poppy
seeds, 1sp aniseed, 3 cashew nuts, 1sp puffed Bengal gram [pottu kadalai] and 4 green
chillies to a fine paste. When the vegetables are half-cooked, add the ground masala to the
kuruma with 1sp coriander powder and enough salt. Mix well and let the kuruma simmer until
you get the desired consistency. Add a cup of thick coconut milk and when the kuruma starts
simmering again, put off the fire and then add 1sp lime juice, 1tbsp chopped coriander leaves,
some curry leaves and mix well.
VENTHAYA RASAM [FENUGREEK RASAM]:
Soak a lime-sized tamarind in water for an hour and then extract its thick juice. In a sp of
gingelly oil, fry 1/2sp fenugreek seeds, 2 red chillies, 10 peppercorns and 11/2sp shredded
coconut to a golden brown colour and then powder them. Heat a kadai and pours 2sp gingelly
oil and 1sp g
VENTHAYA RASAM [FENUGREEK RASAM]:
Soak a lime-sized tamarind in water for an hour and then extract its thick juice. In a sp of
gingelly oil, fry 1/2sp fenugreek seeds, 2 red chillies, 10 peppercorns and 11/2sp shredded
coconut to a golden brown colour and then powder them. Heat a kadai and pours 2sp gingelly
oil and 1sp ghee. When it becomes hot, add 1sp mustard seeds. When they splutter add a
pea-sized asafoetida, 1/2 cup chopped tomatoes, and 1sp turmeric power and fry well under
medium fire until the tomatoes are well mashed. Add the tamarind extract, the powder, 1tbsp
chopped coriander, curry leaves, with enough salt and water. When the rasam starts
simmering, put off the fire.
VEPPAMPOO RASAM: [Neem flower rasam]
Ingredients:
Tamarind-a lime size
Red chillies- 3
Cooked dal- cup
Asafetida- a marble size
Veppampoo- 2 tbsp
Ghee- 2 tbsp
Curry leaves- 1 arc
Mashed tomato- cup
Rasam powder- 1 tsp
Enough salt
Procedure:
Soak the tamarind in 2 cups of water for half an hour and then extract its juice. Pour it in a
kadai with 2 more cups of water with enough salt, tomatoes, rasam powder turmeric powder
and the cooked dal. Let it simmer for 3 minutes. Heat a small kadai and pour the ghee. Add
the mustard seeds and when they splutter, add the red chillies, curry leaves and asafetida.
Then add the veppampoo and fry to a brown colour and add these to the simmering rasam
with the coriander leaves. Let the rasam simmer for a few minutes.
HANDI CHICKEN
Ingredients
Green Chili paste- 2 tsp
Garlic paste- 1 tbsp
Ginger paste- 1 tbsp
Lemon juice- 2 tsp
Sliced onion- 1 cup
Cashew nuts- 1/4 cup
Coriander leaves- 1 cup
Chilli powder- 1 1/2 tsp
Finely chopped tomatoes- 1 cup
Freshly ground garam masala powder- 1 tsp
Bay leaves- 3
Bay Leaves-2
Curd- 3 tbsp
Ghee- 3 tbsp
Oil- 2 tbsp
Salt to taste
Procedure:
Marinate the chicken pieces with the pastes, lemon juice and enough salt for 30 minutes.
Fry the sliced onions in a little ghee to a brown colour and grind it with the curd, coconut and
the cashew nuts to a fine paste.
Heat the ghee and the oil. Add the marinated chicken and cook in low flame for a few
minutes. Add the ground paste with the powders and the tomatoes and cook on medium fire
until the chicken is cooked well. Add the coriander leaves and sprinkle the garam masala
powder. Cook for a few minutes on slow fire.
CHICKEN CHUKKA:
Ingredients:
Chicken pieces- 1/2 kilo
Red chillies- 10
Fennel seeds- 1 tsp
Peppercorns- 2 tsp
Cinnamon- 2 pieces
Cloves-2
Curry leaves- 1 arc
Ginger paste-1 tsp
Garlic paste- 1 tsp
Enough oil and salt
Procedure:
Heat a kadai and pour 1tsp of oil. Add the shredded coconut and fry it on slow fire to a golden
brown colour. Take them away and again fry the remaining spices in a little oil. Grind the fried
ingredients to a paste. Add the turmeric powder, the ground paste and enough salt to the
chicken pieces and mix well. Heat a pan and pour 5 to 6 tbsp of oil. Add the onion with the
ginger and garlic pastes .Fry them well. Add the tomato pieces and fry them until they are well
mashed and the oil floats on the surface. Add the chicken and cook on medium fire until they
are well cooked and become dry.
HYDERABAD CHICKEN:
Ingredients:
Finely chopped tomatoes- 2 cups
Onion-2
Ghee- 2 tbsp
Red chillies-10
Poppy seeds- 2 tsp
Fennel seeds-1 tsp
Curry eaves- 1 arc
Cinnamon- 1 piece
Cardamom-3
Enough salt
Procedure:
Grill the onions and remove the skins. Fry all the spices and the coconut in ghee to a golden
brown colour and then grind them with the onions to a fine paste. Cook the chicken pieces
with the tomatoes, turmeric powder, 1 cup of water and enough salt. When the chicken pieces
are half cooked, add the ground paste and cook the chicken until they are fully cooked and
the gravy is thickened.
TOMATO CHICKEN GRAVY:
Ingredients:
Peppercorns- 1 tsp
Red chillies- 12
Garlic flakes-8
Fennel seeds- 2 tsp
Cardamom-2
Cinnamon- 1 piece
Cloves-2
Oil- 1/4 cup
Salt to taste
Red chilli powder-2 tsp
Chopped tomatoes- 3 cups
Procedure:
Heat a kadai and pour a table spoon of oil. Fry 1 tsp of fennel seeds, peppercorns, red
chillies, garlic flakes, cardamom, cinnamon, cloves, and the shredded coconut to a golden
brown colour. Then grind them to a fine paste. Again heat the kadai and pour the remaining
oil. Add the remaining fennel seeds with the curry leaves and fry them for a few seconds.
Then add the tomato pieces with the turmeric powder. Fry them until they are well mashed
and the oil floats on the surface. Then add the chicken pieces with the chilli powder and the
ground paste. Cook the chicken well until you get the desired consistency.
TOMATO PICKLE
INGREDIENTS
Ripe Tomatoes 1 kg
Tamarind 80 grms
Chilli Powder 70 grms
Mustard 2 tbsps
Fenugreek 2 tbsps
Asfoetida 1 teasp
Salt 2 tbsps or to taste
Oil 250 ml or 1 cup gingly oil
Mustard 1 teasp - for tampering
Wash and wipe dry the tomatoes. Put them in a deep bowl, and steam it in a steamer, till the
skin shrinks.
Remove the bowl from the steamer.
Remove the tomatoes with a perforated spoon.
When the tomatoes become cold, remove the skins and blend it in a blender.
There will be tomato juice in the bowl.
Soak the tamarind in the juice. (add little hot water if the juice is not enough )
Make a thick extract,remove all fibres and scum.
Roast the funugreek and mustard , and powder it.
Take a kadai , pour the oil and put mustard on low flame. When mustard starts to crackle, add
the asfoetida, the tomato pulp, and the tamarind extract.
Let it boil, till the water evoparates.
Keep stirring all the time.
Now add the chillie , mustard, and fenugreek powders, and also the salt.
Stir till the oil starts leaving.
Remove it and let it cool. When cold, fill up in a clean bottle.
It keeps well in a fridge for about 2 months.
This tomato pickle is very famous among our relatives
Our new friends after tasting, would definitely ask for the recipe.
Try it once. Goes well with anything.
PARUPPU PODI TOMATO RICE:
Ingredients:
Cooked rice- 2 big cups
Paruppu podi- 4 heaped spoons
Chopped coriander leaves- cup
Chopped onion- 2
Mustard seeds 1 tsp
Split black gram- 1 tsp
Curry leaves- 1 arc
Asafoetida powder- 1 tsp
Turmeric powder- 1/ tsp
Enough salt
Oil- 2tbsp
Ghee- 2 tsp
Procedure:
Heat a pan and pour the oil. Add the mustard seeds and when they splutter, add the black
gram and curry leaves and fry for a few seconds. Then add the onion with the tomatoes and
the coriander leaves and fry them till they are well mashed and the oil floats on the surface.
Add the coconut with the asafoetida powder and turmeric power. Fry for a few minutes. Add
the rice with the paruppu podi, enough salt and ghee. Mix them well on slow fire for a few
minutes.
PARUPPU PODI DOSAI:
Ingredients:
Dosai batter-2 cups
Paruppu podi- 5 tsp
Finely chopped onion- a handful
Finely chopped coriander leaves- 2 tbsp
Red chillies-2
Garlic flakes-4
Enough salt
Procedure:
Fry the red chillies and the garlic flakes in a little gingelly oil for a few seconds. Do not allow
the garlic flakes change its colour and then grind them to a fine paste. Add this paste with all
the other ingredients to the dosai batter and mix well. You can prepare dosa immediately. This
is like an instant adai.
Kollu Chutney:
Soak kollu(around 175 gms) overnight & cook until done... The excess water can be drained
to make kollu rasam... Now heat some oil in a pan... add some jeera(1/2 tsp), coriander
seeds(1/2 tsp), chopped onions(one medium onion), garlic(1 or 2), dry chillies(2-3) & curry
leaves(10 leaves), asafotida(can add it now or cook along with dhal)... fry until the onions turn
transparent...let cool... grind this along with the kollu mixture & salt to a bit coarse paste... the
ground mixture should be of idli batter consistency...not too thick nor too watery... can use the
water in which the dhal was cooked or plain water too...but it tastes better if the former is
used) tastes heavenly with rice & a bit of coconut oil or ghee...ghee & coconut oil are optional)
IDLI SAMBAR:
Ingredients:
Lentils- cup
Chopped tomatoes- cup
Asafetida powder- 1 tsp
Mustard seeds- 1tsp
Chopped sambar onions- 1 cup
Crushed tomatoes-1 cup
Powdered jabbery- 1tsp
Enough gingelly oil
Salt to taste
Roast in a spoon of oil and then grind the following:
Cumin seeds- tsp
Peppercorns- tsp
Curry leaves- 2 tbsp
Black gram- 1 tsp
Fenugreek seeds- tsp
Bengal gram- 1 tsp
Shredded coconut- 2tbsp
Procedure:
Pressure cook the lentils with cup of chopped tomatoes and the asafoetida powder.
Soak the tamarind in water for hour and then extract the juice.
In a kadai pour 4tbsp oil.
When it becomes hot, add 1sp mustard seeds and when they splutter add the chopped
sambar onions and fry well.
Then add 1 cup of chopped tomatoes with the of turmeric powder.
Fry until the tomatoes are mashed well and the oil floats on the top.
Then add the cooked dal[lentils] with enough water and salt.
Let the sambar simmer for a few minutes.
Then add the tamarind extract and the ground powder.
Mix well and again let the sambar simmer for a few minutes.
Add the powdered jaggery and 2sp gingelly oil.
Mix well and put off the fire.
MYSORE RASAM:
Ingredients:
Lentils- a handful [cooked]
Tomato- 1 cup [crushed]
Coriander leaves- a handful
Salt to taste
Ghee and oil- 1 tbsp
Fry the following ingredients in a spoon of ghee to a golden brown colour and then powder
them coarsely:
Lentils- 1 tsp
Bengal gram- 1/2 tsp
Peppercorn- 1 tsp
Cumin seeds-1/2 tsp
Red chilli-1
Curry leaves- 1 arc
Shredded coconut-1 tbsp
Asafoetida- a pea-size
Procedure:
Soak the tamarind in a cup of water for an hour and then extract its juice. Add
enough water to make it to 5 cups. Add turmeric powder, tomato and enough salt to it and let
it simmer for a few seconds. Add the cooked dal and the rasam powder and again allow it to
simmer for 2 minutes. Heat a small pan and pour the oil and ghee. Add the mustard seeds
and when they splutter add this with the coriander leaves to the rasam. Use it after half an
hour.
VENGHAYA CHUTNEY-I
Ingredients:
Onion-2
Tomato[size of an onion]-1
Tamarind- a gooseberry size
Sambar onions-10
Gingelly oil-3 tbsp
Black gram- 1 tsp
Salt to taste
Procedure:
Grind the onions with the tomato, tamarind and enough salt. Chop the sambar onions finely.
Heat a kadai and pour the oil. Add the mustard seeds and when they splutter add the black
grams, curry leaves and sambar onions and fry them well with a pinch of salt. Add this to the
ground chutney.
VENGHAYA CHUTNEY-II
Ingredients:
Sambar onions- 1 cup
Black gram- 1/4 cup
Asafoetida-a pea size
Tamarind- a small gooseberry size
Red chillies-10
Salt to taste
Enough gingelly oil
Procedure:
Fry the asafoetida, black gram, sambar onions, red chillies separately in little oil and then
grind all of them with the tamarind and enough salt to a coarse paste. Mix with a spoon of
gingelly oil and serve.
BLACK EYE BEANS KURMA:
INGREDIENTS:
Black eye beans- 2 cups
[soak over night, drain the water and then cook with enough fresh water in the pressure
cooker for 3 or 4 whistles. If you sprout them, the taste will be delicious and there is no need
to cook them in the pressure cooker. Just cook them with lots of water and salt to 3/4th. Then
drain the water. ]
Chopped onions-1 cup
Enough salt
Fry the following ingredients in 2 tsp of oil till they change to a golden brown colour:
Green chillies-3
Red chillies-2
Cashew nuts-6
Gram dal- 2 tsp
Fennel seeds- 2 tsp
Poppy seeds- 2 tsp
Sambar onions-8
Shredded ginger-1 tsp
Garlic pearls-8
POWDER THE FOLLOWING INGREDIENTS COARSELY:
2 cardamoms, 2 cloves, 2 pieces of cinnamon, 1/2 tsp of fennel seeds
PROCEDURE:
Heat a kadai and pour 5 or 6 tbsp of oil. When it becomes hot, add the ground powder and fry
for a few seconds. Then add the onions with the tomatoes and the turmeric powder and fry
them well until the oil floats on the top and the vegetables are cooked thoroughly. Grind the
fried spices to a fine paste and add this with enough water, salt and the cooked black eye
beans. Cook the gravy until it is thickened and add chopped coriander leaves finally.
MILKY GREEN GRAM GRAVY:
Ingredients:
Whole green gram- 2 cups
[soak in enough water for a few hours, then pressure cook them for 2 whistles.
Ghee- 2 tbsp
Oil-2 tbsp
Warm milk- 2 cup
Enough salt
Lime juice- 1/2 tsp
Coriander leaves- 1 cup
Green chillies-5
Fresh coconut- 1/2 cup
Cardamom-1
Cinnamon-1 piece
Clove-1
Peppercorn-6
Garlic flakes-6
Sambar onions-6
PROCEDURE:
Heat a kadai and pour the oil and the ghee. Add the ground paste with the turmeric powder
and fry it on slow fire for a few minutes until the oil floats on the surface. Add the green gram
with a cup of water, enough salt and the milk. Cook the gravy until it is thickened. Add
chopped coriander leaves and the lime juice finally and mix well.
SPROUTED MOONG AND CASHEW NUT MASALA:
Ingredients:
Sprouted and cooked whole green gram- 2 cups
Enough salt
Oil- 4 tbsp
Cashew nuts-1/2 cup
Thick coconut milk- 2 cups
Tomato juice-1/2 cup
Grind the following to a fine paste:
Green chillies-5
Coriander leaves-1/2 cup
Garlic flakes-5
Onion-1
Coriander powder- 1 tbsp
Poppy seeds- 1 tbsp
Fennel seeds- 1 tsp
Grind the following in to a coarse powder:
2 cardamom, 2 cloves, cinnamon- 1 piece

Milk- 3 tbsp
Corn flour- 1 tbsp
Procedure:
Heat a kadai and pour the oil. Add the ground masala and fry it for a few minutes on slow fire
until the oil floats on top. Add the green gram and the cashew nuts with the coconut milk,
enough salt and the tomato juice. Cook until the gravy is slightly thickened. Then mix the corn
flour with the milk and add this to the gravy. Mix well. Sprinkle the powder. Cook for a few
minutes.
GREEN GRAM KADAIYAL:
Ingredients:
Whole green gram- 1 cup [cook in the pressure cooker with 2 cups of water.]
Garlic flakes-3
Red chillies-3
Cumin seeds- 1 tsp
Sambar onions-8 [chop finely]
Curry leaves- a few
Oil- 2 tbsp
Enough salt
Procedure:
Pour the oil in a kadai and heat it. Fry all the ingredients and then grind them coarsely. Again
heat the same kadai and add the ground masala, cooked gram, 1 tsp of ghee and enough
salt. Heat them and then put off the fire. Mash them with a masher. Eat it with hot rice and
ghee.
PAAL PAAYASAM:
Ingredients:
Raw rice- a handful
Milk- 2 liters
Saffron- a pinch
Cardamom powder- 1/4 tsp
Sugar to taste
Cashew nuts
Raisins
Ghee- 1 tbsp
Procedure:
Fry the raw rice in 1 tbsp of ghee on slow fire to a light golden colour. When cooled add it to
the milk with the saffron and cardamom powder and pressure cook it for 3 whistles and then
continue to pressure cook it on slow fire for 15 minutes. Then open it and pour the cooked
rice in a kadai. Add sugar according to taste and allow it to cook to the desired consistency.
Lastly add the fried cashew nuts and raisins.
KOTHAMALLI THOKKU.[CORIANDER THOKKU]
Ingredients:
Coriander leaves- 2 big handfuls.

Red chillies: 15nos.
Split black gram- 3/4 cup[150 gram]
Asafoetida- a small piece
Tamarind- a small lemon size
Gingely oil
Enough salt.
METHOD:
Remove the big stems and wash the coriander leaves well. Coriander leaves with short stems
will give more delicious taste. If so, there is no need to leave away the stems. Dry the leaves
on a paper or a cloth.
In a kadai, pour 1sp of gingely oil and fry the asafotida piece. Then fry the red chillies for a
few seconds. Take away the red chillies. In the same oil, fry the black gram on slow fire to a
golden brown colour. This thokku is especially prepared in a ural. But we couldn't get that
nowadays. So we can make this in a mixie. Powder the fried ingredients. Take away the
powder.
In the mixie, put the tamarind pieces and pour 2 tsp of gingely oil. Run the mixie in high speed
for a minute. Open it and see whether the tamarind has been crushed. If not, add one or two
spoons of gingelly oil and again grind for a minute. Now add the powder and again run the
mixie for a minute. Then add the coriander leaves and run the mixie for 2 minutes. Then open
it and add enough salt. Again run the mixie for a minute. Now Kothamalli thokku is ready to
serve.
EGG FRIED RICE:
Ingredients:
Raw rice [which is cooked to its 3/4th with enough salt and drained] - 2 cups
Carrot [chopped finely] - 1/2 cup
Beans [chopped finely] - 1/2 cup
Frozen peas- 1/2 cup
Capsicum juliennes- 2 tbsp
Sliced onions- 1/2 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Eggs- 3
Sugar- 1 tsp
Ajinomoto- 1/2 tsp
Soya sauce- 1 tbsp
Spring onion [chopped finely] - 1/2 cup
Salt to taste
Oil- 3 tbsps
Procedure:
Beat the eggs well. Heat a wok and pour the oil. Add the sliced onions and fry well. Then add
the pastes and fry them for a few minutes. Then add the carrot, beans and peas with a little
salt. Fry them until they are cooked. Add the capsicum and fry for a few seconds. Add the
beaten eggs and fry well until they are finely scrambled. Then add the cooked rice and fry for
a few minutes. Now add the soya sauce, pepper powder, sugar and the ajinomoto. Mix well
for a few seconds. Then add the spring onion and mix it with the rice for a few seconds. Put
off the fire.
TOMATO CORIANDER CHUTNEY:
Ingredients:
Chopped tomato- 1 cup

Chopped coriander- 1 1/2 cups
Fennel seeds- 1/2 tsp
Red chillies-4
Curry leaves- 1 arc
Garlic flakes-2
Salt to taste
Procedure:
Grind all the ingredients with salt. Heat a pan and add the ground paste. Cokk until all the
water is evaporated. Then add the gingelly oil. Cook on slow fire until the chutney is blended
with the gingelly oil well. If it is dry, you can add gingelly oil more.
COCONUT CORIANDER CHUTNEY:
Ingredients:
Chopped tomato= 1 cup
Green chillies-7
Tamarind- a small goosdeberry size
Shredded ginger= 1 tsp
Shredded coconut- 2 handfuls
Chopped coriander - 3 handfuls
Bengal gram- 1 tsp
Black gram- 2 tsp
Salt to tatse
Enough oil to fry
Procedure:
Fry all the ingredients in little oil except tamarind and then grind them with the tamarind
coarsely with enough salt
CABBAGE TOMATO PROYAL:
[this is a very simple poriyal which I have learnt from a restaurant.]
Ingredients:
Cabbage [chopped finely]- 5 cups
Onion[chopped finely]-1
Tomato [chopped finely][big]- 1
Mustard seeds- 1/2 tsp
Turmeric powder-1/2 tsp
Chilli powder- 1/2 tsp
Shredded coconut- 2 handfuls
Chopped coriander- 3 tbsp
Cooked Bengal gram- 3 tbsp
Oil- 3 tsp
Finely chopped ginger- 1/2 tsp
Asafotida powder- 1/2 tsp
Salt to taste
Procedure:
Heat a pan and pour the oil. Add the mustards and the cumin seeds. When they splutter, add
the asafetida powder and fry for a few seconds. Add the chopped onion with the ginger and
fry for a few seconds. Then add the tomato with the turmeric powder and the chilli powder.
Cook well until the tomato is mashed well. Add the cabbage and cook on slow fire. Sprinkle
water in intervals if needed. When it is almost cooked add the coconut, Bengal gram and the
coriander. Cook the poriyal until it is done. If the cabbage is cooked fully and has become soft
and soggy, then the taste will decrease a little.
CHICKEN PARUPPU SOUP:
Ingredients:
Finely chopped chicken- 1/2 cup
Ginger-garlic paste- 1/2 tsp
Garlic flakes-4
Sambar onions-5[chopped finely]
Slit green chilli=1
Chilli powder- 1/4 tsp
Chopped Coriander leaves- a handful
Mashed tomatoes- 1 cup
Cooked lentils- 1/4 cup
Curry leaves- 1 arc
Mint leaves-a few
Salt to taste
Oil-2 tsp
Lime juice- 2 tsp
Ghee- 1 tsp
Fry the following ingredients in a spoon of ghee and then powder them finely:
2 cloves. 2 cinnamon pieces, 2 cardamoms, 1 tsp fennel seeds, 1/2 tsp cumin seeds,
peppercorns- 1/2 tsp
Procedure:
Heat a pan and pour the ghee with the oil. Add the onion with the ginger -garlic paste and fry
well. Add the tomatoes with the garlic flakes, turmeric powder, chicken and the chilli powder
and cook them until the tomatoes are well mashed. Add the powder and fry for a few seconds.
Add the cooked dal with 8 cups of water and the greens. Let it boil for 2 to 3 minutes. Put off
the fire and add the lemon juice
RADISH MASALA CURRY:
INGREDIENTS:
Radish- 250gms
Green gram-3 tbsp [cook it until it is almost cooked]
Sambar onions-10
Crushed tomato- 1/2 cup
Curry leaves- a few
Black gram- 1 tsp
Chopped garlic- 1 tsp
Oil- 2 tbsp
Salt to taste
Dry roast these ingredients and grind them into a fine powder:
Red chillies-a handful, cinnamon- 3 pieces, fennel seeds- 2 tsp, poppy seeds- 2 tsp, cloves10, cardamom-10, star anise- 1 , coriander seeds- 4 tbsp
Procedure:
Either shred or chop the radish finely. Steam them for 10 minutes. Squeeze out the excessive
water. Heat a pan and pour the oil. Add the mustard seeds and the black gram. When they
splutter add the chopped sambar onions and fry them until they change their colour lightly.
Add the tomatoes with the garlic, turmeric powder and the ginger and fry them till they are
well cooked. Add the radish and fry for a few minutes. Add the coconut, the greens, green
gram and 1 tsp of ground masala powder. Cook the curry on slow fire until it is well done. You
can reduce the quantity of masala powder according to yr taste.
RADISH CHUTNEY:
Ingredients:
Radish [diced finely] - 2 cups
Sambar onions- 10
Green chillies- 7
Black grams- 1/4 cup
Tamarind- a marble size
Enough oil and salt
Procedure:
In a little oil, fry the sambar onions, black gram and the green chillies. Then grind them
coarsely with the tamarind, coconut and the radish.
THENKUZHAL:
Ingredients:
Raw rice- 4 cups
Black gram- 1 cup
Butter- 1 tbsp
Cumin seeds- 2 tsp
White sesame seeds- 1 tsp
Enough salt and oil
Asafotida powder- 1 tsp
Procedure:
Soak the rice in plenty of water for 1 hour and then drain it in a colander. Then pound the rice
into fine flour. Sieve it twice. Roast the rice flour on slow fire until it changes colour. If you try
to draw lines with the flour, it must flow freely from yr fingers. That is the correct texture. When
cooled sieve again. Roast the black gram on slow fire again on a dry pan to a light brown
colour. When it is cooled, powder it finely. Sieve this flour also. The fried rice and black gram
flours must be in the ratio of 4:1. Mix these flours and add all the ingredients in a bowl. Add
enough warm water to make soft dough. Immediately make thenkuzhals with the help of
murukku press.
VIVIKA:
Ingredients:
Raw rice- 300gms
Coconut-1
Cardamom powder- 1/2 tsp
Soda bi carbonate- 1/2 tsp
Sugar- 1/4 cup to 1/2 cup
Salt- a pinch
Procedure:
Soak the rice in plenty of water for 1 hour and then drain it in a colander. Then pound the rice
into fine flour. Sieve it twice. Take the left over coarse rice rawa in a bowl and add 1 or 2 cups
of water. Mix well. Heat it in a pan. Let it cook until it changes like a kanji. Add this to the flour
when it is still hot. Mix well. Keep it covered over night. In the morning add the sugar,
shredded coconut, salt, sugar and c.powder and make a batter like idli batter. Pour the batter
in idli moulds and steam them for 15 minutes.
SEMOLINA HALWA
Ingredients:
1 cup semolina
1 cup milk powder
1 cup sugar
Ghee- 1/2 cup
Procedure:
Mix the above three ingredients in a nonstick deep-bottomed pan.
Add the ghee to the semolina and mix well. Keep the pan on a medium flame and start
roasting the mixture slowly, constantly stirring and making sure that it does not burn. Continue
stirring and roasting till the mixture appears golden brown. Turn down to low flame. In another
frying pan take some more oil/ghee/butter and roast nuts of your choice and add it to the
golden brown mixture. Then add 1 full tin of sweetened condensed milk and stir well. Keep
stirring on a low flame and add little water or milk (with saffron optional) and stir till the mixture
begins to leave the sides of the pan. Grease a serving dish with oil/ghee and pour the mixture
into it, allow the halwa to cool and cut into pieces.
WHEAT APPAM:
Ingredients:
Wheat flour- 1 cup
Rice flour- 2 tbsp
Powdered jaggery- 1/4 cup
Small ripe banana-1
Cardamom powder- 1 tsp
Soda bi carbonate- 1/4 tsp
Salt- a pinch
Ghee to fry
Procedure:
Mix all the ingredients with enough water to make a smooth thick batter. Pour 1 cup of ghee in
a pan. When it becomes hot, pour a big spoon of batter. When it is fried on one side, turn it on
the other side and fry it to golden brown colour. The fire should not be high. Thus make all the
appams.
Vazhaippoo cutlet:
Ingredients:
Vazhaipoo-1 [chop it finely, and steam it for 15 minutes]

Bengal gram- 1/2 cup
Boiled and mashed potato- 1 cup
Ginger paste- 1/2 tsp
Garlic paste- 1/2 tsp
Green chilli paste- 1 tsp
Onion- 2
mint leaves- a handful
Salt to taste
Enough oil to fry
Procedure:
Soak the Bengal gram for 2 hours and then grind it coarsely. Heat a pan and pour 2 tbsp of
oil. Fry the onion till it turns to a golden colour. Then add all the pastes with the turmeric
powder and fry well. Add these with the greens, mashed potato and the steamed vazhaippoo
to the ground paste. Mix well with enough salt.Make small balls, flatten them and fry the
cutlets in hot oil to a golden colour.
FISH CUTLET:
Ingredients:
Steamed and mashed fish- 5 cups
Onion-3
Chopped coriander- 1/4 cup
Mashed tomato- 1/2 cup
Boiled and mashed potato- 1 cup
Salt to taste
Eggs-2
Fresh breadcrumbs- 2 cups
Enough oil to fry
Grind these ingredients coarsely with water:
2 tsp fennel seeds, 1 piece cinnamon, 8 garlic flakes, 1 tsp shredded ginger
Procedure:
Heat a pan and add 3 tbsp of oil. Add the onion and fry well. Then add the tomato with the
turmeric powder and fry for a few minutes until the tomatoes are mashed well and the oil
floats on top. Add the ground paste and fry for a few minutes. Add the mashed fish with
enough salt and cook for sometime till every thing is blended well. Put off the fire. Add the
coriander and the mashed potato. Mix well. Make small balls and flattened them. Dip them in
to the beaten eggs and coat them finely with the fresh bread crumbs. Fry them in hot oil to
golden brown colour.
BISI BELE BATH:
Ingredients:
Raw rice- 2 cups
Lentils- 1 cup
Diced mixed vegetables [carrot, brinjal, potato, beans, and drumstick]- 2 cups
Curry leaves- 1 arc
Green chillies-2
Diced sambar onions- 1 cup
Salt to taste
Ghee-3 tbsp
Oil- 2 tbsp
Roast the following ingredients in little oil and powder them finely:
Red chillies-6, coriander seeds-3 tsp, black gram- 1 tsp, Bengal gram- 1 tsp, fenugreek
seeds- 1 tsp, fennel seeds- 1 tsp, cinnamon-1, cardamom-1, clove-1, maratti mokku-1,
shredded coconut- 3 tbsp
Procedure:
Steam the vegetables. Soak the tamarind in enough water for 1 hour and then extract its
juice. Wash the rice and the lentils and pressure cook them with enough salt. Heat a pan and
add the ghee and the oil. Add the mustards and when they splutter, add the sambar onions,
green chillies and the tomatoes. Fry well until the vegetables are cooked and the oil floats on
the surface. Add the vegetables with enough salt, and the turmeric powder. Fry for a few
minutes. Then add the tamarind extract and let it simmer for a few minutes. Add the ground
powder and cook the gravy until it is thickened. Now add the cooked rice and lentils with the
greens. Mix well and cook for a few minutes on slow fire until it is well blended. Pour some
ghee on top.
SURAIKKAI PAAL KOOTU:
Ingredients:
Mustard seeds-1 tsp
Red chilllies-5
Black gram-1 tsp
Curry leaves
Coriander leaves
Bottle gourd-a small one
Fennel seeds-1/2 tsp
Thick milk- half cup
Enough salt
Oil- 2 tbsp
Procedure:
Heat a pan and pour the oil. When it becomes hot, add the mustards. When they splutter, add
the black gram, red chillies, curry leaves and chopped coriander leaves and fry for a few
minutes. Cut the bottle gourd in to small pieces and add them to the pan. Fry them for a few
seconds. Extract thick milk from the coconut and add this to the bottle gourd with enough salt.
Powder the fennel seeds and add it to the pan. When the vegetable is cooked well, add the
milk and allow it to simmer for a few minutes until it is blended well with the vegetable.
MOR RASAM:
Ingredients:
Thin buttermilk- 2 cups
Cumin seeds- 1/2tsp
Gingelly oil- 2 tsp

Fry the following ingredients to a golden brown colour and powder them finely:
1/2 tsp fenugreek seeds, red chilli-1, asafoetida- a pea size, coriander seeds- 1/2tsp, lentils1/2 tsp
salt to taste
Procedure:
Add the turmeric powder, salt and the fried powder to the butter milk and mix well. Heat a pan
and pour the oil. Add the cumin seeds and when they splutter add the buttermilk. When the
butter milk starts to simmer, put off the fire. Mix well.
CHICKEN KUZHAMBU-II: (Malabar Chicken Kuzhambu)
[This is a dish from kerala and will be delicious with rice, and aappaam varieties.]
Ingredients:
Red chillies-15
Coriander seeds-2tbsp
Peppercorns-1sp
Cumin seeds-1/2sp
Cardamom-4
Crushed Cinnamon-1sp
Cloves-4
Fennel seeds-2sp
Chilli powder-2sp
Bay leaves-2
Chopped small onion-1 cup
Chopped tomatoes-3/4 cup
Shredded coconut-2 handfuls
Garlic flakes-8
Ginger and garlic paste-2tbsp
Curry leaves-a handful
Enough oil
Salt to taste ; Chicken 1kg
Method:
Heat a kadai and pour enough oil to fry. When the oil becomes hot add half of the chopped
onions and fry to a golden brown colour. Then add add the shredded coconut and fry it to a
gold colour. the add all the spices one by one and fry well. Then add the powders and fry for a
few minutes. Grind this to a fine paste. Again heat a big akdai and pour enough oil. When the
oil becomes hot, add the remaining onions and fry for a few seconds. Then add the pastes
and the tomatoes. Fry them until they are all well cooked. Add the ground paste with the
chicken pieces , enough water and salt and the curry leaves. Let the kuzhambu simmer until
the chicken is well cooked and the required thickness is obtained.
VANGHI BATH [BRINJAL RICE]:
Ingredients:
Small fresh brinjals[diced]-6
Rice cooked with salt- 4 to 5 cups
Sliced onion-1 cup
Shredded coconut-1 cup
Bengal gram- 1 tsp
Black gram-1 tp
Asafoetida-a marble size

Red chillies-3 to 5
Cinnamon- 1 piece
Ghee- 1 tbsp
Enough oil and salt
Procedure:
Soak the tamarind in enough water for 1 hour and then extract its juice. Fry the Bengal gram,
black gram, fenugreek seeds, asafoetida, coriander seeds and the red chillies in a little oil and
then powder them finely. Fry the coconut in the ghee to a golden brown colour. Heat a kadai
and pour 3 tbsp of oil. Add he mustard seeds and when they splutter add the onion and fry
them till they become golden brown. Add the brinjals with the turmeric powder and fry for a
few minutes. Then add the tamarind juice with enough salt. When the gravy is thickened, add
the fried powder and mix well. Let it cook for a few minutes. Add this to the rice along with the
curry leaves and the fried coconut. Mix well.
MORKUZHAMBU:
Ingredients:
This recipe is my favourite which always receives appreciation from my guests. I have already
posted this recipe. But I am again posting this with a few alterations.
Ingredients:
Fresh curd- 2 cups
Slightly sour curd- 1/2 cup
Extra curd-1 cup
Lentils[thuar dal]- 1 tbsp
Fenugreek seeds- 1/2tsp
Black gram- 1 tsp
Green chillies-7
Shredded ginger-1/2 tsp
Chopped tomato-2 cups
Red chillies-4
Mustard seeds- 1tsp
Asafoetida- a pea size
Ladies finger- 250 gram
coriander leaves- 1/2 cup
Enough oil
Procedure;
Soak the lentils in water for 1/2 hour. Cut the vegetable in to small pieces and then fry them in
a dry pan until their colour slightly changes. Take them away. In little oil fry the fenugreek
seeds, cumin seeds, and the black gram until they changes into light brown. Then add the
lentils and fry for a few seconds. Then fry the green chillies for a few seconds. Then add the
coconut with the ginger and fry for a few minutes until they become slightly brown. Then grind
them coarsely with the sour curd. Add the remaining curd and mix well. Heat a pan and add 3
tbsp of oil. Add the mustards and when they splutter add the tomato with the turmeric powder,
asafoetida and the red chillies.
Fry well on slow fire until the oil floats on top and the tomatoes are mashed. Add the
vegetable with a little salt and cup of water. Cook them till the vegetable is cooked and the
gravy is thickened. Add th greens and fry for a few seconds. Now add the prepared
morkuzhambu gravy with enough salt. when the morkuzhambu starts to simmer add the extra
fresh curd, mix well and put off the fire.
MUSHROOM FRIED RICE:
Ingredients:
Shredded carrot-1
Diced onion-1
Cauliflower florets-1/2 cup
Chopped tomato-1 cup
Garlic flakes-6
Shredded ginger- 1 sp
Fennel seeds- 1 tsp
Briyanai rice- 2 cups
Button mushroom-2 cups
Sliced onion- 1 cup
Thinly sliced capsicum- 1/2 cup
Chopped spring onion-1 cup
Aginomoto-1/2 tsp
Soya sauce- 2 tsp
Chilli sauce- 1 tsp
Salt to taste
Enough oil
Procedure:
Put the first seven ingredients in a pressure pan with 3 cups of water. Pressure cook for 3
whistles. Drain out the vegetable soup. Cook the rice in this water with enough salt. Heat a
pan and pour 3 to 4 tbsp of oil. Add the onion with the green chillies. Then add the capsicum
with the mushrooms, the spring onions and a little salt. Fry for some minutes until everything
is well blended and cooked. Add the cooked rice. Sprinkle the sauces and the ajinomoto. Mix
well on slow fire for a few seconds. As the rice is cooked in a vegetable soup, the taste will be
very different
THAVALAI VADAI:
There are a few varieties on Thavalai vadai. This is my favourite.
Ingredients:
Lentils- 1 cup
Black gram-1 cup
Bengal gram- 1 cup
Raw rice- 1/2 cup
Par boiled rice- 1/2 cup
Green gram- 1.21/2cup
Sag0- 1/2 cup
Chopped coconut-1 cup
Peppercorns- 2 tbsp
Red chillies-6
Salt to taste
Procedure:
Soak the rice varieties and other dal varieties separately in enough water for 2 hours. Grind
all the ingredients with the red chillies and enough salt to a thick dough. Add the coconut, and
the curry leaves. Heat a small pan and pour the gingelly oil. Add the mustard seeds and the
peppercorns. When they splutter add this to the vadai dough. Mix well. Take a big ball, flatten
it, make a hole in the centre and fry it in the hot oil to golden brown colour. Thus finish all the
dough.
MANGO THOKKU:
Ingredients:
Raw mangoes- 6[for this ottu mangoes or oorukai mangoes are suitable]
Gingelly oil- 400gm to 1/2 liter
Chilli powder- 8 to 10 tbsps according to the taste
Turmeric powder- 1 full tsp
Jaggery- 2 tbsp
Asafotida- 2 tsp
Salt to taste
Procedure:
Remove the outer skins of all the mangoes and slice them very thinly into inch pieces. Heat
a big pan and roast the fenugreek seeds in a tsp of oil to a golden brown colour. Then
remove them away and pour half of the oil in the pan. When the oil becomes hot, add the
mustard seeds. When they splutter add the mangoes with the asafotida powder and fry them
on slow fire. Add the turmeric powder. When the mango pieces are mashed and cooked add
the chilli powder. Cook again for some minutes. Then add the salt and the jaggery. Add the
remaining oil gradually. Finally add the fried fenugreek powder. Mix well. Cook for a few
minutes until every thing is combined well.
VENGKAYA THOKKU [ONION THOKKU]
Ingredients:
Small onions- 1 cup [grind coarsely without adding water]
Gingelly oil- 1/2 cup
Chilli powder- 1 to 2 tbsp
Fried fenugreek powder- 1 tsp
asafoetida powder- 1 tsp
Salt to taste
Procedure:
Soak the tamarind in 1 cup of warm water for an hour and then extract its thick juice. Heat a
pan and add the gingelly oil. When the oil becomes hot, add the mustard seeds. When they
splutter add the onion with the turmeric powder. Fry it on slow fire until it is cooked well. Add
the tamarind extract and mix well. Cook it until the thokku is thickened. Now add the chilli
powder, fenugreek powder, asafoetida powder and the salt. Cook on slow fire until the thokku
is turned into a dark red colour and the oil floats on top.
CHETTI NADU ADAI DOSAI:
Ingredients:
Raw rice- 1/2 cup
Par boiled rice- 1/2 cup
Black gram- 1/2 cup

Lentils[ thuar dal]- 1/2 cup
Fennel powder- 1 tsp
Small onions- 1 cup[chopped finely]
Finely chopped tomato- 1/2 cup
Asafotida pr- 1 tsp
Curry leaves, coriander leaves
Salt to taste
Procedure:
Soak the dals and the rice varieties separately in enough water for 3 hours. Grind the rice
varieties smoothly. Grind the dals coarsely. Mix together and add all the ingredients to them.
Mix well. Make thin adai Dosais.
TOMATO OOTHTHAPPAM:
Ingredients:
Boiled rice-1 1/2 cups
Raw rice- 1/2 cup
Lentils- 2 tbsp
Bengal gram- 1 tsp
Tomato [chopped] - 1 cup
Red chillies- 5
Salt to taste
Procedure:
Soak the rice varieties with the fenugreek seeds and the lentils in enough water for 4 hours.
Then grind them to a fine batter with the tomatoes, red chillies and tamarind. Add enough salt
and allow the batter to ferment for 5 hours. Now you can make ooththappams as usual. You
can add finely chopped onion[ 1 cup] as optional.
KADALAIPARUPPU PAYASAM:
Ingredients:
Kadalaipparuppu- 1 cup
Jaggery- 2 cups
Cardamom powder- half sp
Saffron-a pinch
Thick milk- 2 cups
Thick coconut milk- 1 cup
Cashew nuts fried in ghee- 2 tbsp
Raisins fried in ghee- 2 tbsp
Coconut chunks[thengkai pallu]fried in ghee- 2 tbsp
Salt- a pinch
Procedure:
Soak the saffron in hot milk for half an hour. Cook the Bengal gram to a soft texture in enough
water and then drain the unwanted water completely. Prepare jaggery syrup with one thread
consistency [kambi paagu]. Pour this to the cooked-coarsely mashed Bengal gram with the
milk, a cup of warm water and the salt. Cook for some time until every thing is well combined.
Add the raisins, cashew nuts and the coconuts. Lastly add the coconut milk and the
cardamom powder. Mix well and cook for a few minutes on slow fire.
MASALA PEANUTS:
Ingredients:
Peanuts- 1 cup
Gram flour- 1 cup
Rice flour- half cup
Soda bi carbonate- quarter spoon
Chilli powder-1 tsp
Asafoetida powder- 1 tsp
Coarse Garlic paste- 1 tsp
Ghee- 1 tbsp
Salt to taste
Oil to fry
Procedure:
Slightly fry the peanuts in a dry pan and then remove the skins. Add all the ingredients to it.
Mix with a little water to make a thick mixture. Heat the oil. Put 2 tbsp of peanuts masala in it.
Wait for a second. Then spread the peanuts with the help of a flat spoon. Allow the peanuts to
fry into golden brown. Thus complete all the peanuts. You may add extra gram flour or lessen
the quantity according to the texture of the peanuts.
ADHIRASAM
Soak 1/2 kilo raw rice in the water for 1/2 hour and then drain the rice in a colander. You can
grind the rice even when the water is not fully drained up.
Then grind it to a nice flour.
Sieve the flour only once.
Then immediately make syrup from 300gms of jaggery to a pearl-like consistency.
When the syrup is simmering, reduce the flame to low heat. Drop a little syrup in a cup of
water. If we could form the syrup into a smooth ball, [not a stiff ball] then put off the fire.
Sprinkle the rice flour little by little in the syrup and mix well.
Sprinkle 1/2 sp of cardamom powder and mix well.
The batter must not be very thick. If we make a small ball from it, then it must be a very
smooth ball.
It must not break.
That is the correct consistency for adhirasam.
Keep the batter in a greased bowl[greased with ghee]and pour and spread 11/2 tbsps of ghee
on top of the batter and cover it.
The next day you can prepare the adhirasams.
When you prepare the adhirasams, heat the oil on a medium fire and make adhirasams
WHEAT HALWA
Ingredients needed:
Whole wheat-100gms
Sugar-300gms
Ghee-200gms
Orange or red food Colour
Procedure:
Soak the wheat in enough water for 12 hours. Then grind it well and extract thick milk from it.
Keep it covered for 12 hours. Drain out the excessive water that stored on top of the thick
milk. Heat a broad pan and add the sugar with a small quantity of water to make a single
thread consistency. Then add the wheat milk and cook on medium fire. When the mixtures
turns glossy, add the ghee gradually. Add the food colour also. Cardamom powder can be
added slightly. When the mixture leaves the sides of the pan, put off the fire. Pour it on a
greased plate.
EGG ADAI:
Ingredients:
Eggs-3
Thuar dal- half cup
Bengal gram- 2 tbsp
Red chillies-4
Fennel seeds-1 tsp
Small onions- 1 cup
Curry leaves- 2 arcs
Chopped coriander leaves- half cup
Salt to taste
Procedure:
Beat the eggs well with a tsp of water and enough salt. Soak the dals with the chillies and the
fennel seeds in enough water for 1 hour. Then grind them with the coconut to a fine paste.
Add this to the beaten eggs. Add finely chopped onions, coriander leaves, and curry leaves.
Mix well. Make small adais on a hot dosa pan.
This side dish goes well with all types of rice varieties.
VELLAI APPAM:
Ingredients:
Raw rice- 200gms
Whole black gram- 50 gm
Soda bi carbonate- a pinch
Coconut milk-1 tbsp
Sugar- 1 tsp
Procedure:
Soak the rice and the black gram for 2 hours. Then grind them to a fine paste. Mix in the
coconut milk, soda bi carbonate, and sugar with enough salt. The batter should be like dosa
batter. Heat a pan and pour 2 tbsp of oil. Pour a tbsp of the batter. The fire should be medium.
When the appam is cooked and comes on top, turn it to the other side and allow it to cook for
a few seconds.
SAMBAR POWDER:
Ingredients:
A big handful of dry red chillies, 2 tbsp of coriander seeds, 1 tbsp of Bengal gram, 1 tsp
fenugreek seeds, tsp peppercorns, 2 pinches of black gram, 2 pinches of mustard seeds
Method:
Roast all these ingredients in a dry pan for a few minutes. There is no need to fry them to a
golden brown colour. When cooled, powder them finely.
SATHTHU MAAVU:
Ingredients:
Brown chick peas-100 gms
Ragi- 100gms
Gram dal [pottukkadalai]- 100gms
Sago-100gms
Whole green gram-100gms
Soya beans-100gms
Wheat-100gms
Maize [makka cholam]-100gms
Procedure:
Keep all the ingredients in separate plates under the heat of the sun for a whole day. Then fry
each ingredient in a dry pan for a few minutes. There is no need to brown them. When
cooled, pound them to a fine powder. If they are sprouted and then fried, then a most
nutritious saththu maavu can be obtained.
For sproutingRagi must be soaked in lots of water for 8 hours and then must be sprouted for 2 days.
Soya beans must be soaked for 30 hours and then sprouted for 3 days.
Chick peas must be soaked for 12 hours and sprouted for 2 days.
All these sprouts must be sun-dried well and then fried before pounding to a fine powder.
For children, mix 1 tsp of this saththu maavu with 1 tsp of almond powder. Mix this with a cup
of hot milk with enough sugar.
SATHTHU MAAVU [FOR CHILDREN]
Ingredients:
Fried maize flour-30gms
Green gram flour-20gms
Fried groundnuts powder- 10gms
Gram dal powder-10gms
Fried wheat flour-50gms
Jaggery to taste
Mix all these powders and add jaggery according to the taste. This can be given to children
directly or make small flat vadais with the help of little water. Then roast them on a hot tawa
with enough ghee.
For a cup of tasty tea:
Boil one cup of water. When it starts simmering, add 1 heaped teaspoon of tea powder. Also
add 2 crushed cardamoms, 4 to 5 curry leaves and half teaspoon of fresh shredded ginger.
Let it boil for 2 minutes. Then keep it covered for 15 minutes. Add this to enough hot milk with
sugar.
CAPSICUM PULAU:
Ingredients:
Basmathi rice- 1 cup
Diced capsicum- 1 cup
Frozen peas- 1 cup
Ghee- 2 tbsp

Fried cashew nuts- 2 tbsp
Salt to taste
Turmeric powder- half spoon
Grind the following to a paste:
Cinnamon- 1 piece
Aniseed- half spoon
Cumin seeds- half spoon
Big tomato- 1
Cardamom-1
Procedure:
Marinate the capsicum and the peas with the masala and the turmeric powder for 30 minutes.
Prepare the rice with enough salt. Heat a pan and add the ghee. When the ghee becomes
hot, add the mustard seeds. When they splutter, add the vegetables with a little salt and the
coriander. Fry the vegetables until they are cooked well. Add these to the rice with the cashew
nuts and mix well.
IDLI PODI:
Ingredients:
Red chillies- 2 cups
Black gram- 3/4 cup
Curry leaves- 1 cup
Asafetida- a small piece
Salt to taste
Procedure:
Chop the tamarind into small piece and fry them in a little oil. Fry the remaining ingredients
with the curry leaves in a teaspoon of oil to golden brown colour. Grind them with enough salt
to a fine powder.
CHETTINADU CHICKEN FRY:
Ingredients:
Finely chopped tomato- 3 cups
Finely chopped onion- 1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Cinnamon- 2 big piecesBat leaves-2
Salt to taste
Oil- 4 tbsp
Chopped coriander leaves- half cup
Fry the following ingredients in a tsp of oil to a golden brown colour
and then grind them little coarsely:
Coriander seeds- 1 tbsp, red chillies- 10, peppercorn- 1 tbsp, cumin seeds- half tbsp,
aniseed- 1 tbsp
Procedure:
Heat a broad pan and pour the oil. When it becomes hot, add the cinnamon, bay leaves and
curry leaves. Fry them a few seconds, and then add the chopped onion and fry them to a
golden brown colour. Add the tomatoes with the turmeric powder and the pastes. Fry them
well until they are mashed and the oil floats on the surface. Add the chicken pieces and fry
them for a few seconds. Sprinkle the powder and cook the chicken in slow fire without adding
any water. Add enough salt and mix well. Lastly add the coriander leaves and fry for a few
minutes.
MICROWAVE EGG PORIYAL:
Ingredients:
Eggs-4
Chopped tomatoes-half cup
Ginger paste- half sp
Garlic paste- half sp
Fennel powder- half sp
Pepper powder- half sp
Cumin powder- half sp
Salt to taste
Chopped green chillies- 1 tsp
Chopped coriander- half cup
OIL- 2 TBSP
Procedure:
Take a small broad microwave bowl. Pour the oil and add the chopped onion, garlic and
ginger pastes and the green chillies. Mix well and cook on HIGH for 3 minutes. Then add the
tomatoes with the turmeric powder. Mix well and cook on HIGH for 4 minutes. Beat the eggs
with enough salt. Add the powders and again beat for a few seconds. Pour the egg in to the
bowl. Cook on HIGH for 2 minutes. Then take the bowl out and mix well like breadcrumbs.
Add the chopped coriander. Again cook till it is done.
KOFTHA PULAO:
Ingredients:
Basmathi rice- 3 cups
Coconut milk- 2 cups
sliceded onion-3
Ginger paste- 2 tsp
Garlic paste- 2 tsp
Cinnamon- 2 pieces
Cloves-2
Garlic flakes -1/2 cup
Mint leaves- a handful
Cumin seeds- 1 tbsp
Salt to taste
Turmeric powder- half tsp
Slit geen chillies-8
enough breadcrumbs
beaten eggs
or cornflour mixture
[equal quantity of corn flour and plain flour with a little chilli powder and salt]
Ghee- half cup
For koftas:
Cooked and mashed potato- 2 cups
Green chilli paste- 1 tsp
Ginger paste- 1 tsp
Mixed vegetables- 1 cup
Chopped onion- 1
Turmeric powder- half tsp
Salt to taste
Oil- 2 tbsp
Enough oil to fry the kofthas
Procedure:
For koftas, pour the oil in a pan and heat it. Add the onion and fry well. Add the mixed
vegetables with the pastes and the turmeric powder. Cook for some minutes until the
vegetables are cooked. Then add the mashed potato and cook on slow fire until the mixture is
well combined. Allow it to cool for a while and then prepare small balls out of it. Dip the balls
either in beaten eggs or cornflour mixture and coat with fine breadcrumbs. Deep fry them to
golden brown in hot oil. In another broad pan, pour 3 tbsp of oil and heat it. Add a handful of
sliced onion and fry it on slow fire for a few minutes. Then add the tomato, garlic flakes,
turmeric powder, a tsp of garlic paste and a tsp of ginger paste. Cook well until the tomatoes
are mashed and the oil floats on top. Add enough salt and cook for a few more minutes on
slow fire. The gravy must be thick. Now heat a big vessel and pour the ghee. Add the
remaining sliced onion with the pastes, cloves, cummin seeds and cinnamon and cook for
some minutes. Add the coconut milk and 2 1/2 cups of water. Add the rice and cook on
medium high fire. Add enough salt. When all the water is evaporated,place the balls evenly on
top and pour the gravy on it. Sprinke the chopped coriander and mint leaves. Pour some
more ghee on top. Place the vessel in a pre-heated oven for 20 minutes for 'dhum'.
AATTUKKAAL PAAYA:
Ingredients:
Aattukkaal-4
Shredded ginger- 1 tbsp
Onion-2
Tomato [big]-2
Green chillies-8
Lemon juice- 1 tbsp
Fennel seeds- 1tsp
Gram dal- 1 tsp
Poppy seeds- 1 tsp
Peppercorn-1 tsp
Cummin seeds- 1 tsp
Chopped mint- 2 tbsp
Chilli powder-1 tsp
Cloves-2
Cardamom-2
Cinnamon-1
Garlic flakes-15
Cashew nuts-5
Salt to taste
Oil- 3 tbsp
Procedure:
Grind coarsely the onion, tomato, ginger and the garlic. Grind the coconut with the fennel
seeds, cumin, pepper, gram dal, cashew and poppy seeds to a fine paste.
Boil the aattukkaal well in the pressure cooker with enough water and turmeric powder after
having cleaned them thoroughly. Heat a broad vessel and pour the oil. Add the cloves,
cardamom and cinnamon. Then add the coarse paste and fry well. When the oil floats on top,
add the cooked aattukkal with the ground paste, powders and enough water. When the kurma
is cooked well, add the greens and the lemon juice finally and mix well. The gravy should not
be thick.
MUTTON PODIMAAS:
Ingredients:
Boneless mutton- 100 gms
Garlic paste - half sp
Gram dal- 2 handful
Finely chopped tomato- half cup
Finely chopped coriander- half cup
Turmeric powder- 1 sp
Oil- 4 tbsp
Salt to taste
Garlic flakes [small]- half cup
Ginger paste- 2 sp
Cloves-2
Cinnamon-2 pieces
Cardamom-2
Onion-3
Fennel seeds- 1 sp
Procedure:
Cut the mutton into very small pieces. Powder the gram dal finely. Heat a pan and pour a cup
of water. Add the muttons pieces along with garlic paste, 1sp ginger paste, half of the ground
powder and shredded coconut with enough salt. Cook the mutton on slow fire. When the
water is evaporated completely, put off the fire. When cooled, mash the mutton pieces with
the help of a mixi. Add the gram dal powder and mix well. Again heat the pan and pour the oil.
Add the chopped onion and fry well. Then add the ginger paste and the garlic flakes and fry
them on slow fire until they are cooked. The colour of the garlic should not be changed.
Otherwise the taste will be changed. Then add the tomato with the turmeric powder and cook
until the tomatoes are well mashed and the oil floats on top. Add the remaining ground
powder and cook for a few seconds. Then add the mutton with the chopped coriander leaves
and mix well. Cook it for a few minutes. I
CHICKEN KOFTA PULAO:
Ingredients:
Basmati briyani rice- 5 cups
Boneless chicken pieces- 500gms
For Kofta:
Grind the following ingredients:

1sp cumin seeds, 1sp peppercorns, 1tsp fennel seeds, red chillies-8, shredded ginger- 1tsp, 5
garlic flakes, 1 tbsp poppy seeds, cinnamon-1, cardamoms-2.
Then add the chicken with enough salt and mince it. Make small balls out of it and fry them all
in hot oil to golden colour.
For Kofta Gravy:
Chopped onion-1 cup,
Chopped tomato- 2 cups,
Salt to taste
Turmeric powder-half sp
Ghee-2tbsp
Oil- 1 tbsp
Powder the following ingredinets:
Cloves-4, cardamom-3, peppercorn- half sp,
Heat a pan and pour the oil and the ghee. Add the chopped onion and cook until they turns
golden brown. Then add the tomatoes with the turmeric powder and salt. Cook well until the
tomatoes are mashed well and then add the powder and mix well. Now add the koftas and
cook on slow fire for a few more minutes.
FOR BRIYANI:
Cloves-3
Cardamom-2
Cinnamon-2 pieces
Shredded ginger- 1 tbsp
Garlic flakes-10
Chopped Onion- 2 cups
Chopped tomatoes-2 cups
Thick coconut milk- 2 cups
Mint leaves -a handful
Curry leaves - a handful
Lime juice- 1 tbsp
Salt to taste
Ghee- half cup
Green chillies-8 [slit]
Procedure:
Soak the briyani rice for 30 minutes. Heat a vessel and pour the ghee. Add the spices and fry
for a few seconds. Then add the onion and the green chillies. Fry them until the onions turn
golden brown. Then add the tomatoes with the turmeric powder, the greens, ginger and the
garlic. Fry well till all the ingredients are blended well and ghee floats on surface. Then add
the coconut milk and 7 cups of water. Add the rice and cook until all the water is evaporated.
Pour the kofta gravy on top and spread evenly. Add more ghee. Sprinkle the lime juice. Cook
on Dhum for 20 minutes.
YAM ROAST:
Procedure:
Yam- 500gm
Gram flour- 1 tbsp
Gram dal [pottukkadalai] flour- 1 tbsp

Salt to taste
Enough oil to fry
Small onions-8, fennel seeds- 1 tsp, shredded ginger- 1 tsp garlic flakes- 8
Procedure:
Clean the yam well and cut into big pieces. Pressure cook them without water for 3 whistles.
Remove the outer cover and slice them into 1 to 11/2 pieces with a quarter inch thickness.
Coat them with the powders, salt and the ground paste. Let them marinade for 30 minutes.
Then shallow fry them in oil. When they become golden brown on one side turn them on to
the other side and fry them well.
GREEN GRAM IDLI:
Ingredients:
Green gram- 1 cup
Semolina- 1 cup
Black gram- 1 cup
Finely chopped green chillies- 1 tsp
Salt to taste
Procedure:
Soak the dals for 3 to 6 hours. Then grind them to a smooth batter. Add enough salt and mix
well. Let it ferment for 6 hours. Then add the semolina, green chillies and the ginger and mix
well.
Pour the batter in the idli moulds and steam them for 10 minutes. Shredded coconut coriander
leaves and onion can be added. This is a very good food for the diabetics.
CURRY POWDER:
Dry roast each and every spice separately and then grind them to a fine powder:
Coriander seeds- 1 kilo, cinnamon- 50 gm, cloves- 50 gm, fennel seeds- 50 gms, cumin
seeds- 50 gm, peppercorns- 100gm, poppy seeds-100gm, ragi-1oogm, Bengal gram- 100gm,
par boiled rice- 100gm, black gram with skin-50gm, annasi poo- a handful, maratti mokku- a
handful, curry leaves- a handful, nutmeg-1
To make this kuzhambu a special curry powder will be needed. The recipe for that curry
powder is here.
CURRY POWDER:
Dry roast each and every spice separately and then grind them to a fine powder:
Coriander seeds- 1 kilo, cinnamon- 50 gm, cloves- 50 gm, fennel seeds- 50 gms, cumin
seeds- 50 gm, peppercorns- 100gm, poppy seeds-100gm, ragi-1oogm, Bengal gram- 100gm,
par boiled rice- 100gm, black gram with skin-50gm, annasi poo- a handful, maratti mokku- a
handful, curry leaves- a handful, nutmeg-1
Ingredients:
Finely chopped small onion- 1 cup

Curry powder- 4 tsp
Salt to taste
Oil- 4 tbsp
Dry roast the following ingredients and then grind them to a fine powder.
Cinnamon-1, clove-2, fennel seeds- 1 tsp, poppy seeds- 1 tsp, peppercorns- 1 tsp, cumin
seeds- 1 tsp, curry leaves- 1 arc
Shredded coconut- 3 cups, fried sambar onions-10, 1` arc curry leaves
Procedure:
Heat the oil in a broad pan and add the chopped small onions and the tomatoes with the
turmeric powder and the curry leaves and fry them well until they are mashed and the oil
floats on the top. Add the fried powder and fry for a few minutes. Now add the chilli powder,
curry powder and the chicken pieces with enough salt. Cook the chicken for 20 minutes.
When they are almost done, add the ground paste and cook for further 15 minutes.
CURRY POWDER:
Roast the following ingredients in medium heat to a light golden color. . After having
cooled them, grind to a fine powder.
INGREDIENTS: 20 green cardamom pods, 2 cinnamon sticks which are broken into
small pieces, 5 bay leaves, tsp cloves, tsp grated nutmeg, 2tbsp aniseed, 1sp
peppercorns, 10 dried curry leaves, 5 red chillies, 6tbsp coriander seeds, 3tbsp
cunnin seeds, 3tsp turmeric, 1tbsp fenugreek seeds, 2tbsp black mustard seeds.

Mrs - Mano Recipes

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Mrs - Mano Recipes

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CHANNA MASALA [CHICK PEAS MASALA]:

Briyani rice- 1 cup

Layered Parotta (By Mrs Mano)

KOTHAMALLI THOKKU.[CORIANDER THOKKU]

BABY CORN AND PALAK MASALA:

Crushed tomato-1/2 cup

KAIMAH THOKKU:[MINCED MUTTON THOKKU

Chilli powder- 1 tsp

Sambar onions- a handful

Chilli powder- 1 tsp

Coarse pepper powder-1/2 tsp

a few minutes. In a small kadai pour 2tbsp oil and

Coriander leaves - 2 table spoon (chopped)

Black gram- 1 tsp

2 cardamom, 2 cloves, cinnamon- 1 piece

Coriander leaves- 2 big handfuls.

Chopped tomato- 1 cup

Vazhaipoo-1 [chop it finely, and steam it for 15 minutes]

Gingelly oil- 2 tsp

Asafoetida-a marble size

Black gram- 1/2 cup

Mustard seeds- 1 tsp

Grind the following ingredients:

Gram dal [pottukkadalai] flour- 1 tbsp

Finely chopped small onion- 1 cup

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