MINT KURUMA

Ingredients:

Peas-1 cup

Big Onion-2 (Medium size)

Cilantro-little

Lemon juice-2 tsp

To season:

Mustard seeds-1 tsp

Clove-2

Cardomon-1

Oil-2 tsp

To grind:

Mint leaves-1 bunch

Cocunut-1 cup

Green chillies-6

Pottukadalai-2 tsp

Cashewnuts-6

Ginger-1 inch

Garlic-3 pods

Preparation:

1. Chop the onion into fine pieces.Boil the grean peas seperatly in 3 cups of water with required salt and keep seperatly.

2. In a tsp of oil add the items given in "To grind" and fry until the raw smell of mint leaves goes away.Cool down and grind it into fine paste.

3.In the same pan add one more tsp of oil and season the items given.Add the onion and saute it until turns brown.Add required salt.

4. Now add the grinded masala along with 3 cups of water.Let it boil for 5 minutes.

5. Add the already boiled peas at this stage and let it cook.Check for taste.

6.Switch off the stove after 2-3 minutes.Squeese lemon and serve.

7.It goes well for chappathi or rice.

Chettinad Kuruma

Ingredients:

Brinjal-5

Potato-2

Big onion-2(Medium size)

Tomato-4

Curry leaves-little

Cilantro-little

Garlic-2 pods

Salt-required

Oil-3 tsp

To season:

Mustard seeds-1/2 tsp

Feenal seeds-1/2 tsp

Brinji leaf-1

Clove-2

To grind:

Cocunut-1/2 cup

Red chillies-6 or 7

Corriondar powder-1 tsp

Cumin -1 tsp

Feenal seeds-1 tsp

Preparation:

1.Cut brinjal,potato,onion,tomato into small pieces.Crush the garlic pod.

2.In a wide pan,pour 3 tsp of oil and season the items given.Add onion,fry until it turns brown.

3.Then add brinjal,potato,tomato and grinded masala one by one and saute for few seconds in a medium flame until the raw smell goes.

4.Now add the crushed garlic pod,curry leaves,cilantro along with 3 cups of water.

5. Let it boil in the medium flame for 10 minutes.When the gravy turns out switch off the stove.

6.This dish goes well with dosa,idly or chappathi.

Sezhuvan Noodles

Ingredients:

Noodles(Rice/Wheat)- 7 oz,Approximately 3 packets

Onion-1 cup

Garlic-5

Cauliflower-1 cup

Carrot-1(medium)

Cabbage-4 florets

Beans-8

Peas-1/2 cup

Corn-1/2 cup(Optional)

Sprouts-2 cups(You can bye in a Chinese grocery shop)

Chilli powder-1 tsp

Salt- Required

Tomato sauce-2 tsp

Soy sauce-2 tsp

Ajinamoto-1/4 tsp

Oil-3 tsp

Spring Onion-For garnishing

Procedure:

1.In a wide pan,heat the required water with 1tsp of oil and 1 tsp of salt.

2. Add the noodles after the water reaches boiling temperature.Let it cook for 3 minutes.If the noodles get tender transfer into a drainer.Let the water gets drain.

3.In the meanwhile,In the same pan,add 2 tsp of oil .Add the onion,garlic,vegetables(In the order given in ingredients) along with salt and Chilli powder.

4. Saute until its half done.Never cook too much.(Don't add water to let the vegetables cook)

5. At this time add the Tomato sauce,soy sauce,ajinamoto.Add the noodles which is kept aside.Toss it and switch off the stove.

6. Garnish with spring onions and serve it with a ketchup.

Ginger Chicken - Dr Damodaran - Tamil

Muttai Kulzhambu

Ingredients:

Egg-4

Small onion-8/Big onion-1(medium)

Garlic-5

Tomato-2

Corriondar powder-1 tsp

Chilli powder-1/2 tsp/Sambar powder-1 1/2 tsp

Turmeric powder-1/4 tsp

Garam masala powder- 1/2 tsp

Salt-Required

Oil-3 tsp

Cilantro-for garnishing

To Grind:

Onion-8(small)/1(Big)

Garlic-5

ginger-1 inch

Green chillies-2

For seasoning:

Feenal seeds-1/2 tsp

Cumin seeds-1/2 tsp

Pottukadalai-1 tsp(optional)

Ginger-1 inch

Green chillies-1

Curry leaves-little

Preparation:

1. Boil the eggs,rempve the shell. Make a small split in the middle.

2. Grind the items given in "To grind" into a very fine paste.

3. In a pan add 3 tsp of oil .season with the items given in "For seasoning".

4. Add the onion and garlic pieces which is chopped finely and sauté well.

5. After the browning of onion,add the chopped tomatoes along with the turmeric powder and saute till the tomato pieces get cooked.

6. Now add the chili powder, garam masala and coriander powder. Mix well.

7. Now add 2 cups of water and the salt needed. Keep the stove in medium flame and allow the curry to get cooked and reduce to desired consistency.

8. Now mix the grindded paste in a cup of water and add to the curry. Cook for 5 minutes. You will find the gravy thickening due to the grinded masala.

9. Now add the boiled egg into the curry and cook for 5 more minutes in medium fire.

10. Finally garnish with corriondar leaves.