Mutton Kulambu

Ingredients:

Meat – 1/2 Kilo
Red Chilli Powder – 2 tsp
Dhaniya Powder – 3 tsp

Turmeric powder – ½ tsp

Garam masala – 1 tsp
Khus Khus – 1 Tablespoon
Coconut – 5 Tablespoon
Ginger and Garlic paste – 2 tsp

Small Onion – 100 grm (gring it)
Salt – To taste

Method.

Grind coconut and khus khus together.
Heat oil in a vessel, fry cinnamon, curry leaves, and cloves fry well.
Add the cleaned meat pieces and fry

Then add onion paste, ginger garlic paste and fry for 15 to 20 minutes.

Then add chilly powder, coriander powder and turmeric powder.

Then add the coconut mixture .

Pour adequate amount of water.
Add salt to taste and pressure cook.
When meat is well cooked remove and  do tempering with 1 tsp oil and curry leaves and serve with  rice, idly or dosa.

Mutton gravy, mutton kulambu, mutton curry.

Mutton sukka receipe

mutton fry, mutton varuval, mutton sukka

Ingredients:

To pressure cook:
mutton - 1/2 kg
Turmeric powder - 1/4 tsp
chilly powder – 2 tsp

To grind:

Ginger - 3 inch
Garlic - 6 pearls

Fennel seed (sombu) - 1 tsp
Black pepper - 2 tbsp
Cumin seeds - 1 tsp

Small onion - 100 grm

Cinnamon - 2 inch 
Clove - 5

Method:

1. Cut the meat into small pieces. Wash and clean the meat.
 Add mutton, turmeric powder and salt with  1 cup water and cook  till we get a 3 whistle.

  After the pressure gets released , check if the mutton is cooked.

2. Heat oil in a pan add cinnamon, clove and bay leaf.
Then add the grinded paste and  fry till  the raw smell disappear.

And fry till oil gets separated.

3.Now add the cooked meat and chilly  powder

 stir the mixture continuously till the masala becomes almost dry.

4.Then add the coriander leaves and serve with rice.

Keerai Masiyal Recipe

Ingredients: 

Keerai- 1 bunch -  Mulai Keerai (amaranth leaves) or Arai keerai

Small onion – 4nos

Tomato – 1 no

Cumin seeds – ½ tsp

Asafoetida – a pinch
Garlic flakes- 4 nos
Green chillies – 4 nos
Salt – ½ teaspoon

For seasoning:

Oil – 1 tsp

Mustard seeds – ½ tsp

Urud dal – ½ tsp

Small onion – 2 nos (chopped finely)

Curry leaves - few

Method:

1. Remove the roots and wash the keerai thoroughly.

2. Place the keerai in a thick bottomed vessel and add onion, garlic, green  chillies, cumin seeds, asafoetida and tomato with little water.

3. Cook the keerai in slow flame

4. When the keerai is cooked add salt and mash it finely with wooden matthu or use mixie, just grind for one round only.

5. Do seasoning the keerai and mix well.

        Serve it with rice.

Sesame(Ellu) thuvayal

Ingredients:

Sesame - 50 grm
Coconut - 1 cup
Dry Red chillies - 5
garlic - 2 pearl
salt - 1/2 tsp
Tamarind - 1 inch
Oil - 1 tsp

Method:

Dry roast the sesame seeds .
Add 1 tsp  oil in the pan and roast the dry red chillies.
Grind all the items together with little water.


  Ellu thuvayal is ready and serve with any Variety rice.

Urid dhal rice (Ulunthu saatham)

Ingredients:

Urid dhal split  with black skin – 200 grm

Rice – 100 grm

Fenugreek – 1 tsp

Cumin seeds – 1 tsp

Garlic - 10 pearls

Coconut – 1 cup

Curry leaves - few

salt - required

Method:

Wash and Soak the urid dhal  and rice for 30 min.

Add the urid dhal ,rice, fenugreek, cumin seeds, garlic, coconut, curry leaves and salt in 1:2 ratio water and pressure cook it for 3 whistles .

Urid dhal rice is ready and serve with Ellu(sesame) thuvayal and Egg curry.

Thattai

Ingredients:

Raw rice – 200 grm
Urad dal – 50 grm
Asafetida powder – ½ tsp
chilli Powder - 1½  tsp
Gram dal - 2 tsp

Garlic (crushed)– 4 cloves

Coconut – 4 tsp(cut into small pieces)

Curry leaves - few

Sesame – 1 tsp
Salt - to taste
Butter – 2 tsp

Oil - for frying

Method:

Wash and clean the rice well and soak for 3 hrs. Let it out to dry and once it has dried completely, powder it nicely. Fry the urad dal and powder it and keep it aside. Let the gram soak in water for one hour.

Take the rice flour, urad dal flour, soaked gram dal, asafetida powder, chilli powder,garlic,Curry leaves,sesame,salt, butter and mix well. Sprinkle water and mix all these ingredients to make it a thick dough.

Heat oil in a kadai.Take a small sized ball of the dough and flatten it in plastic sheet and make it into a circular shape. Drop it gently into the hot oil and fry golden brown.

Keep flipping the sides till the thattai is done.

Store in an air tight container.

Toor daal rice

Ingredients:

Rice - 200 grm
Toor daal - 100 grm
Small onion -3 nos
Chopped Garlic -2 tsp
Cumin - 1/2 teaspoon

Shredded coconut - 5 tsp
Salt - required
Turmeric powder - 1/4 tsp

For Tempering:

Red Chillies -5 nos

Mustard seed – 1 tsp
Curry leaves

Oil- 2 tsp
Hing – a pinch

Method:

Soak rice and Dhal for 20 min.

In pressure cooker add rice, toor daal, cumin seed, onion,garlic,turmeric powder and salt. Pour water in 1:2 ratio and close the lid.

After 3 whistle give standing time and open the lid.

In kadaai temper mustard seed, red chillies, hing and curry leaves. Add this to rice and  add  shredded coconut.

         Serve with potato and pickles.

Sukku malli coffee

Ingredients:

Coriander seed - 2 tsp
dry ginger - 2 inch
black pepper - 2 tsp
karuppatti ( palm jaggery) - 50 grm
 Grind them together coarsely.

Method:

Heat 3 cups of water  along with above ingredients. 
Boil it upto  2 cups of coffee.Filter the clear liquid and serve with hot.  

Murukku

Ingredients:

Raw rice – 400 grms

Urud dhal – 100 grms

Omam – 1 tsp

(Dry roast and powder it)

Sesame – 20 grm

Hing – ½ tsp

Butter – 4 tsp

Salt - required

Method:

1)Wash and clean the rice well and soak for 3 hrs. Then leave it to dry. 2)Once it has dried completely, powder it nicely. 3)Fry the urud dhal and powder it.. 4)Mix together the powdered rice, powdered dhal, sesame seeds, omam powder,   asafoetida powder, butter and salt.  5)Add enough water to bring this mixture to dough-like consistency.  6)Make circular shapes of the Murukku by rolling the dough. 7)Deep fry these in heated oil to golden color and crispy.         Store in an air tight container.

Coconut Milk Rice

Ingredients:
Rice - 2 cups

Coconut - 1  1/2 cups

Onion- 1 

Tomato - 1

Green chillies - 4 nos

Ginger garlic paste - 1 tbsp

Cloves - 2
Cardamom - 1
Cinnamon - 1 inch
Bay leaf - 2
kasa kasa paste -1 tsp
Mint and coriander leaves - a handful
Ghee and oil - 2 tbsp

Method:

Chop the onion into thin long slices and chop the tomato.

Heat ghee and oil in a pressure cooker then add cloves,cardamom,cinnamon and bay leaf.

Add the onions, ginger-garlic paste, tomato, green chillies and mint leaves. 

Saute for a few minutes.

Measure water using the same cup. The water should be twice the quantity of rice. Use this water to extract milk from coconut.

When it starts to boil, add kasa kasa paste, soaked rice and close the lid.

Cook, till it`s done. 

 Serve with hot and spicy gravy.

Chocolate cake

                                                                                      

 

Ingredients:

Maida - 100 gm
Powdered sugar - 80 gm
Butter - 75 gm
Eggs - 2 nos
Baking powder -1 tsp
Chocolate essence- 1 tsp
Cocoa powder -2 tbsp
Chopped almonds - 3 tbsp

Method:

1.Sieve maida and baking powder.
2.In a bowl add powdered sugar and butter and beat well.
3.Add essense and egg and beat again
4.Add maida,chopped almonds and coco powder and beat well. For spoon dropping add milk and beat well.
5.Pour the mixture in greased bowl.
6.Preheat  the microwave oven and bake for 20 - 25 minutes.