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.

Pottukadalai Kulzhambu

Ingredients:

Pottukadalai-1 cup
Small onion-5
Tomato-2(small)
Cocunut-1/4 cup
Green chillies-5
Salt-Required
Corriondar Leaves-Little
water-1 cup
Oil-2 tsp

To season:

Mustard seeds-1 tsp

Cinnomon stick-1/2 inch

Clove-3 to 4

Preparation:

1. In a wide pan add 2 tsp of oil saute the Onion,tomatoes,pottkadalai,green chillies,cocunut.

2. Cool them and grind it into fine paste usig 1 cup of water.

3. In the same pan,using the left over oil season with the items given in"To season" and pour the grinded masala.

4. Add required salt. Let it boil for a minute .

5. Garnish with corriondar leaves.It goes well with dosa,idly.

Pappad Vathal Kulzhambu

Ingredients:

Pappad-2
Tamarind-Lemon size
Chilly powder-1 1/2 tsp
Turmeric powder-1/2 tsp
Oil-1/4 cup
Water-2 cups
Salt-required

To season:

Mustard seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
Curry leaves-little

To Dry roast:

Dry red chilli-4
Fenugreek seeds-1/4 tsp
Toor dal-1 tsp
Urad dal-1 tsp
Curry leaves-little

Preparation:

1. Soak tamarind in 2 cups of water for 10 mins.Squeeze it and filter the juice ouut of it.

2. Dry roast the items given and grind it into very fine powder.

3. In the same pan add 1/4 cup of oil,season the items given.saute the pappad for a while.

4. Add tamarind juice and let it boil for 2 mins.Then add the chilli powder,turmeric powder,salt.

5. Close the lid and let it boil for 10 mins until the raw smell is gone.

6. Open the lid,switch off the stove.Wow!I m pretty sure you wont wait for the rice to cook.You will have it as such!

Shrimp/Eral kulzhmabu

Ingredients:

Shrimp-32 oz

Onion-1(Big),10(small)

Tomato-2(medium)

Green chillies-3

Chilli powder-1 tsp(depends upon your taste)

Corriondar powder-3 tsp

Turmeric powder-1/2 tsp

Cocunut Milk-1/2 cup

Tamarind-very small ball(Soak and squeeze the juice)

Ginger garlic paste-3/4 tsp

Salt-Required

Oil-1 tsp

To season:

Feenal seeds-1/2 tsp

Clove-2

Bay Leaf-1

Cinnomon stick-1/2 inch

Curry leaves-little

To grind:

Raw shrimp-2 piece

Green chillies-3

Feenal seeds-1/2 tsp

Pottukadali-2 tsp/Cashewnut-4

Procedure:

1. Clean the shrimp using cold water.Chop the onion,tomatoes.

2.Prepare fresh ginger garlic paste,cocunut milk.

3. In a pan fry all the items given in "To grind" using very little oil and make it into a smooth paste in a mixer by adding little water.

4. In a pan add 1 tsp of oil and season all the items given in "To season".

5. Add the onion,tomatoes and fry until it turns brown.Pour the tamarind water.Add the ginger garlic paste,salt,Turmeric powder.

6. Add required amount of water.Add chilli powder,corriondar powder and check for taste.

7. Let it boil for 5 minutes,then add the cocunut milk and add the shrimp.

8. Close the lid and boil it until the shrimp is done.Check frequently.

9. After the shrimp is done switch off the stove and ganish with corriondar leaves.

10. Serve hot and enjoy your weekend!Yummy!

Mutton kulzhambu

Ingredients:

Meat/Mutton-2 lb
Onion-1(big),30(small)
Green chillies-2
Tomato-3
Ginger-1/2 inch
Garlic-5
Chilli powder-1/2 tsp
Oil-1 tsp
Salt-Required

To marinate:

Turmeric powder-1/2 tsp
Salt-1 tsp
Yoghurt-1 tsp
Lemon juice-3 drops(optional)

To grind:

Feenal seeds-1 tsp
cumin-1 tsp
Pepper-1/2 tsp
Corriondar powder-3 tsp
Cinnomon-1/2 inch
Clove-3
Pattai-1/2 inch

To Season:

Feenal seeds-1 tsp
Bay leaf-2
Cardomom-3
Clove-2
Podina-6 leaves
Curry leaves-Little
Corriondar leaves- little

Preparation:

1. Cut the onion,green chillies lengthwise.Chop the ginger,garlic,tomato.

2. Marinate the mutton/meat using the items given "To marinate".Marinate it for overnight and keep it in the refrigerator.

3. Dry saute the items given in "To grind".Cool it and grind it into fine powder without addition of water.

4. In a wide pan add 1 tsp of oil ,saute the onion,tomato,green chillies,garlic,ginger at a low flame until the onions turns brown.

5. Cool the sauted items and grind it into fine paste by addition of very little water.

6.In the same pan,with the left over oil season it with items given in "To season".

7. Saute the marinated meat for 2 minutes.Add 3-4 cups of water.

8. Add chilli powder,required salt,grinded powder,grinded gravy.Check for taste.

9.If you are cooking in a pan,then cook for 10 mins.Inbetween check wheather the chicken is cooked and the gravy comes to desired consistency.

10.If you are using pressure cooker,then pressure cook for 1 whistle.wait for the pressure to get released .Garnish with corriondar leaves.

Mutton curry

Ingredients:

Mutton-1/2 kg/1 lb
Small onion-10
Tomato-1
Turmeric powder-1/2 tsp
Sambar powder-1 tsp/Chilly powder-3/4 tsp/Non-veg curry powder-1 tsp
Corriondar powder-1 tsp(Not used when sambar powder is used)
Cocunut paste-2 tsp(prepared from 2 tsp of cocunut)
Brinji leaves-1
Cinnomon-1 inch piece
Water-3 cups
Salt-Required


To grind:

Cumin seeds-1/2 tsp
Clove-3
Cardomon-1
Onion-10
Garlic-2

Preparation:

1. Chop the mutton into 1 inch pieces.Wash the pieces nicely in hot water.

2. Heat 1/2 tspof oil,Saute the items given in "To grind".Let them cool.Grind into very fine paste in the mixer.

3. In the pressure cooker add 1/2 tsp of oil saute the mutton pieces nicely for about 3 mins. until the water oozes out.It is very important to saute the mutton pieces,In this way the raw smell will get away.

4. Add chopped onion,tomato along with chilli powder and corriondar powder (or) Sambar powder (or) Non-veg curry powder and corriondar powder,Turmeric powder,Salt into sauted mutton pieces in cooker.

5. Mix all the items well.Pour 3 cups of water,Check for taste and close the lid.Pressure cook for 6 whistles in medium flame.

6. Let the pressure get released.

7. Heat another pan ,Add 1/2 tsp of oil add mustard seeds,After popping add the brinji leaf,cinnomon.

8. Add the grinded massala along with 1/2 cup of water.Then add the cooked mutton along with gravy.

9. Cook until half of the water evaporates.Add the cocunut paste and cook for other 3 mins. until all the water gets evaporated and saute dry.

11.Transfer it ito serving bowl and garnish using corriondar leaves.

Chicken 65

Ingredients:

Chicken – 1/2 kg(Boneless),cut into 1 inch pieces
Yogurt – 1 tablespoons
Corn flour – 2 tablespoons
All purpose flour – 1 tablespoons
Ginger Garlic paste-1 tsp
Red chilli powder – 2 teaspoon
Lemon juice - 1 teaspoon
Egg – 1 (optional)
Salt –Required(May be 1/2 tsp)
Vinegar-1/2 tsp
Oil – for deep frying

For Garnishing:

Big Onion-cutted as swrills(3 pieces)
Tomato-cutted as swrills(3 pieces)
Corriondar leaves-little

Prepration:

1. Mix well all the ingredients given in a shallow vessel.

2. Add the chicken pieces to this marinade and mix it again evenly.

3. Marinate it covered for 2-4 hours in a refrigerator.

4. Heat oil in a fry pan and when the oil is very hot, deep fry the chicken pieces until it turns reddish brown.

5. Serve it hot garnished with onion rings, lemon wedges, tomato slices.

Chicken Kulzhambu

Ingredients:

Chicken-1/2 kg/2 lb
Small onion-10
Garlic-5
Tomato-2
Sambar powder-2 tsp/Chilli powder-1 tsp/Non-veg curry powder-2 tsp
Corriondar powder-1 tsp(Not required while using sambar powder)
Oil-1 tsp
Water-3 cups


To grind:

Feenal seeds-1 tsp
Cashewnut-4
Clove-2
Cardomom-2
Small Onion-10
Garlic-5
Giger-a small piece
Mint Leaves-5

To season:

Mustard seeds-1 tsp
Brinji Leaves-1
Cinnomon stick-1
Curry leaves-little
Oil-1/2 tsp

For marination:

Sambar Powder/chilli powder/Non-veg curry powder-1 tsp
Turmeric powder-1/2 tsp
Salt-1 tsp
Curd-1 tsp

Preparation:

1. Wash the chicken pieces and marinate the chicken using the items given in "For marinating" for 1 hour.

2. Cut the onion,garlic,tomato(chop).Make ready all the items given in for grinding.

3. Heat 1/2 tsp of oil(less than that will be good).Saute the items in order(as given in "To saute") one by one.Let them cool for a while.

4. After that grind the sauted items into very fine paste.

5. Heat the pressure cooker/same pan(depends upon your cooking method).Add less than 1/2 tsp of oil and seaso the items given i"To season".

6. Saute the onion,garlic,tomato in order for about 1 minute each.Now add the marinated chicken and saute for 3 minutes.

7. Then add the grinded paste to it.Put the sambar powder required.If you are adding sambar powder,No need of addition of corriondar powder.If you are adding chilli powder/Non-veg curry powder add corriodar powder along with it.

8. Add salt and check for taste.Note:There is aldready some salt have been added while marination,so add little by little and check taste.

9. Close the lid and put weight,If everything is all set.

10. Let them pressure cook for 1 whistle,And wait till the pressure get released.If you are using pan with a lid.cook for about 15 mins in medium flame.check constantly while cooking in pan.

11. Serve hot after this step itself.Or else grind 3 tsp of cocunut into a fine paste and add to the gravy and make them boil for another 3 mins.

12.Transfer it into the serving pan and serve hot.

Note:Sambar powder tastes good for chicken kulzhambu.After cooking you can find so much of oil (especielly if you are using thighs)floating,You can better remove that lighty using the laddle before serving,because it is not good for health.

Potato Carrot masiyal

Ingredients:

Potato-2
Carrot-2
Onion-1
Tomato-1
oil-1 tsp
Mustard seeds-1 tsp
Salt-Required
Corriondar leaves-For garnishing
Curry Leaves-Little

To grind:

Cocunut-1 1/2 tsp
Red chillies-4
Green chillies-1
Feenal seeds-1/2 tsp
Cumin seeds-1/2 tsp
Cashewnut-3/Pottukadalai-1 tsp/Kas kas-1/2 tsp

Preparation:

1. Grind the items given in "For grinding" into very fine paste.

2. Cut the potato,tomato,carrot,onion ito very small pies as shown.

3. Heat 1 tsp of oil,Add mustard sees,after popping add curry leaves.

4. Add the onios.Saute until it get transparent.Add tomato and fry until get smashed.

5. Put potatoes,carrot and saute for 2 minutes.Pour the grinded masala along with 2 cups of water.

6.Add required salt.check for taste.Let them cook for 10 mins.Check constantly for water.

7.Cook until it is done.Transfer it into serving bowl.Garnish with corriondar leaves and serve hot.

Kathirikkai Kottukary

Ingredients:

Brinjal-3
Moong Dal-1/2 cup
Small Onion-7
Tomato-1
Sambar powder-1 tsp
Salt-Required
Oil-1 tsp

To season:

Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry Leaves-little

Preparation:

1. Chop the onions,tomato.Cut the brinjal into small pieces.After cutting of brinjal ad the

2. Take a pressure cooker,Add the ingredients:brinjal,moong dal,onion,tomato,sambar powder,salt in 2 cups of water.

3. Pressure cook for 3 whistles.Let the pressure release.

4. In a seperate pan,heat 1 tsp of oil season the kootukary using the items "To season"

5.Transfer it into servig bowl and serve hot.

Beetroot Vadai

Ingredients:

Beetroot-1(Large)
Small Onion-10
Oil-Required for frying
Curry Leaves-Little
Hig-1/4 tsp
Salt-Required


To soak:

Toor dal-1/4 cup
Channa dal-1/4 cup
Red Chillies-3
Feenal seeds-1 tsp

Preparation:

1. Scratch the beetroot in the scratcher.squeeze out the water in the beetroot using hand by a press.As excess water will spoil the vadai.

2. Soak the toor dal,chana dal,feenal seeds,Red chillies for about 30 mins.

3. Grind into coarse as for vadai with less addition fof water.Care should be taken while grinding.It should not be too watery.

4. Now mix the grided paste,beetroot,Onion,curry leaves,Hing,salt and mix well until all get mixedup.

5. Heat the oil required for frying.The heat should be in the medium as high flame will burn the vada.At the same time dont put it in a low fire,it will take much time and the vadas will drink the water.so put it in medium flame.

6. Make small vada's out of the mixture and slowly add for frying.fry on both sides until it is cooked.

7.Serve hot.It goes well with sambar rice.Else you can have it is a snack.