Aatukaal soup (Lamb soup)

Ingredients :
1. Lamb Leg (1/2 Kg or 4 legs)
2. Pepper (4 table spoon), Zeera (2 table spoon) and Somph (1/2 table spoon)
3. Garlic (Handful). The more you add, the more the taste.
4. Onion (one big size)
5. Tomato (2 big size)
6. Water (2 ltr)
7. Turmeric powder (1/2 table spoon) and salt
8. Coriander leaves.

Preparation :
1. Clean the legs by burning and removing the hairs. Clean with turmeric powder to remove the smell.
2. Finely chop the Onion, Tomatos
3. Grind the pepper, zeera and somph.
4. Add leg, water, turmeric powder, onion, tomato,garlic and grinded powder in a cooker
5. Cook for the mix until 7 to 8 whistle.
6. Leave it undisturbed until the pressure commes down.
7. Add coriander leave, close the lid and leave it for 10 mins.

 Soup ready,
Serve hot!!! 

CHICKEN FRY

INGREDIENTS:
 Chicken (boneless) - 1/2 Kg
Ginger & Garlic Paste - 3-4
Salt - As per taste
Chilly powder - 1 and 1/2 spoon

Garam masala - 1 spoon
Turmeric powder - 1/4 spoon
Rice flour - 4-5 spoon
Corn flour - 3-4 spoon
food colouring (red) - 1/4 spoon

Vinegar - 1 spoon

       (or)

yogurt - 2 spoon
Oil - To fry the chicken

PREPARATION :
* Cut the chicken into small cubes.

* Now add all the above mentioned item to the chicken and mix well.

* Keep it in fridge for 1/2 hr.

* Then heat oil in a pan and add the chicken and fry it.

Serve with lemon and onion

CAULIFLOWER 65

INGREDIENTS:Cauliflower- 1/2 Kg
Ginger & Garlic Paste - 3-4 Spoon
Salt - As per taste
Chilly powder - 1 and 1/2 spoon
Turmeric powder - 1/4 spoon
Rice flour - 4-5 spoon
Corn flour - 3-4 spoon
food colouring (red) - 1/4 spoon
Oil - To fry
PREPARATION :
* Cut the cauliflower into small pieces. Then , put it in a vessel of water and add some salt and boil for 15 -20 mins.

* Now add all the above mentioned item to the cauliflower and mix well, sprinkling some water.

* Keep it in fridge for 1/2 hr.

* Then heat oil in a pan and add the cauliflower one by one

NOW READY TO SERVE

Vegetable cutlets

Ingredients:

• 2 medium potatoes
• 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
• 2 tablespoons chopped coriander
• 2 finely chopped green chilies (adjust to your taste)
• 1 teaspoon chopped ginger
• 1 teaspoon salt (adjust to your taste)
• 1 teaspoon mango powder
• 3 tablespoon All Purpose flour (plain flour or maida)
• 1 cup breadcrumbs
• 1/2 tablespoon chat masala
• Oil to fry

Method:

1. Boiled the potatoes until they are tender.
2. Once cooked, drain the water and let the potatoes cool down.
3. Peel the skin off and mash the potatoes.
4. Steam the chopped mixed vegetables.
5. Make sure to squeeze the vegetables to take the excess water out and Pat dry.
6. Mix all the ingredients togather; adjust salt and pepper to your taste.
7. Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
8. With oiled hands, divide the mixture into 10 equal parts.
9. Shape into flat round patties about 1/2 inch thick.
10. Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
11. Heat the oil on medium high heat in a frying pan.
12. Fry a few cutlets at a time until they are golden-brown on both sides. 
13. Repeat this until all the cutlets are done. Serve hot.

Fish fry

INGREDIENTS:

*Fish- 1/2 Kg
*Ginger & Garlic Paste - 3-4
*Salt - As per taste
*Chilly powder - 1 and 1/2 spoon
*Turmeric powder - 1/4 spoon
*Rice flour - 4-5 spoon
*Corn flour - 3-4 spoon
*food colouring (red) - 1/4 spoon
*Oil - To fry the Fish


PREPARATION :

* Cut the fish into small thin slices.
* Now take a bowl and add all the above mentioned item together and make it into thick paste using water
* Now apply the paste evenly on each onto each and every slice and spread it on a plate.
* Keep it in fridge for 1/2 hr.
* Then heat oil in a pan and add the fish and fry it

vathal kulambu

Ingredients : 

Mustard Seeds - 1 tsp
Urad Dhal - 1 tsp
Small Onions - 10 numbers
Garlic - 10 numbers( peeled, and no need to chop)
Tamarind - Hand full ( soak in water to make tamarind paste)
Sambar powder - 3 tsp
turmeric powder - 1/4 spoon
Salt - As per taste.
Oil - To fry.

Preparation :

* Take a pan, add 3-5 spoon of oil. Then add mustard seed and urad dhal and fry it. * Now add the small onions and garlic and fry well, till the raw smell disappears. * After frying well, add the tamarind water to the vessel and leave it to boil well. * Went the content is half-cooked, add the sambar powder, turmeric powder and salt. * Wait to cook for some more time and let the mixture thicken. * At last add vathal and cook it * Serve hot with papad.

Kadai chicken

Ingredients :

Chicken - 1 kg ( With bone) ( Washed and cleaned , and chopped in medium sized piece)

Big Onion - 2 ( Chopped )

Tomatoes - 3 - 4 ( Chopped )

Chilly powder - 1 and half tsp

Salt - To taste

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Garam Masala - 1/2 tsp

Oil - 3 - 5 tsp

Coriander leaves - To garnish

Ginger and Garlic paste - 3 -4 tsp

Green Capsicum - 1/2 ( cut into small squares ) ( Optional)

Masala items :

Cloves - 2

Green Cardamons - 3

Cinnamon sticks - 2 - 3 ( small pieces )

Preparation :

* First clean the chicken, cut it into small medium pieces.

* Marinate the chicken with 1/4 chilly powder, pinch of turmeric, and 2 tsp ginger and garlic paste, and 1/4 tsp of salt. Now tranfer it in a pressure cooker and add 1/2 cup of water and pressur cook it . ( Remember , don't add lot of water). Pressure cook it for 2 whistles.

* In the mean time, take a pan, add oil, add chopped onion and fry till golden brown.

* Add the tomatoes and fry well, and then add the ginger and garlic paste.

* Now grind the mixtrue to paste ( Dont grind it to very fine paste thou)

* Then take a another kadai, add oil , and add the masala items.

* If you are adding capsicum then add it now and cook for 3 -5 mins, till they become soft.Then add the grinded mixture , and mix well.

* Now add the chilly powder, coriander powder, turmeric powder and cook for few mins.

* Now add the steam cooked chicken pieces. ( If you have any water left in the pressure cooker, then add that water also to the mixture, it will really add up the taste)

* Now check for salt and add some more if needed.

* Keep cooking , by carefully mixing gently.

* Cook until all the oil starts to come out.

* At this stage add the garam masala.

Finally add the coriander leaves and serve hot.

kuruma

  

INGREDIENTS:

Potato	1 no.
carrot ,small	1 no.
beans	10 nos.
cauliflower	small portion
peas	1 fist full
onion	2 nos.
tomato	2 small sized
ginger garlic paste	2 tsp
turmeric	1/8 tsp
redchilli powder	1 tsp
garam masala	1/2 tsp
curry leaves	1 sprig
coriander leaves,chopped	2 tblsp
salt	as needed

To Temper:

Elachi	1 no.
Clove	1 no.
Cinnamon	1 inch piece
Bay leaf	1 no.
Jeera	1 tsp
Oil	2 tblsp

To grind:

Coconut	2 tblsp
Fennel	3/4 tsp
Khus khus	3/4 tsp
cashew nuts	5-8 nos.
Fried gram dal(pottu kadalai)	1 tsp

Chop the veggies to fine cubes,also chop the onions and tomatoes finely.METHOD:Grind the ingredients under the table “To grind”  to a  smooth paste.After the cumin splutters,add curry leaves .

1. Heat a small pressure cooker/pan with oil and add the tempering items in the table “to temper”.
2. Add onion and fry for a minute and add the ginger garlic paste and fry in low flame till the raw smell of the ginger garlic paste disappears.Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.
3. Add the ground paste,followed by the red chilli powder,garam masala powder and turmeric powder.Fry in low flame till the raw smell goes off(3-4 minutes approx.)
4. Add the veggies and a cup of water and mix well.Check the salt.
5. Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.
6. Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and mix well.               Serve with poori/parotta or chapathi!

SWEET PANIYARAM

Idly rice	1 cup
Thoor dhal/Thuvaram paruppu	2 tblsp
Fenugreek seeds/Vendhayam	3/4 tsp
Urad dal	1 tblsp
Jaggery	1/2 cup
Salt	As needed
Water	As needed for grinding
Elachi	1 no.
Cooking soda(optional)	1 pinch
Coconut grated(optional)	2 tblsp
Ghee/oil	As needed

METHOD:

1. Soak rice,thoor dal,urad dal and fenugreek seeds for minimum 3 hours and grind to a smooth paste.(consistency like idly dosa batter)
2. Set aside for Minimum 2-3 hours.
3. At the moment you are going to make,add powdered jaggery,elachi,salt and coconut gratings(if desired) and mix well.
4. Wait for 10 min for jaggery to get mixed well.(or you can make jaggery syrup and mix apparently)
5. Heat the paniyaram pan and grease it with ghee or oil.(I use 1 or 2 tsp altogether for the 7 kuzhis/hollows)
6. Pour the batter careful in each hollow and cook covered in medium low flame.
7. Then turn and cook for another 2 minutes or till golden brown.
8. Serve hot as evening snack!!

Handmade murukku (Kai murukku)

Ingredients:

Rice Flour – 200 grm
Urad dal flour – 50 grm

Butter – 1/2 cup

 Sesame seed – 1 tbsp
Salt
Oil for deep frying

Method:

1. Combine rice flour and urad dal flour , add salt,butter, sesame seeds and mix   together with water   . 

2. Take a small lemon size dough and use your index and thumb fingers and sprial in circular motion.

3. Heat enough oil for deep frying in a frying pan.

4. Place carefullly the murukku in the oil and deep fry both the sides and enjoy.

   Store in air container box.