Kola Urundai

Ingredients:-      

Kotthu kari (Minced mutton):-250 gms

Salt- To taste

To Grind:-

Shredded Coconut - 2tsp

Pottu kadalai(chana dal) - 2tsp

Small Onion - 4-5 nos

Garlic - 3-4 nos

Green Chilli - 2-3 nos

Coriander leaves - 4-5 twigs

Cloves-1

Cinnamon-1

Cardamon-1

Cashews - 10-15 pieces

Process:-

1. In a dry pan fry the minced mutton and salt just to change its color.

2. Grind the above items without adding water.

3. Now add the minced mutton to the grounded mixture and grind it again.

4. Make balls really smooth without any cracks and deep fry it in oil.

5. Tasty and yummy kola urundai is ready.

Nuts Burfi(Cashew burfi)

Ingredients:-

Cashew-1 Cup

Almonds-1/4 Cup

Pista-1/4 Cup

Sugar-1 1/4 Cup

Ghee-1 Spoon

Process:-

1.Grind  Cashews,Almonds and Pista  in a coarse form.

2.Fry Nuts mixture for 5 minutes and keep it aside.

3.Grease a plate with Ghee.

4.Prepare Sugar syrup to a thread consistency by adding water to Sugar and by boiling it.

5.Pour the sugar syrup to the nuts mixture and mix it well with a spatula.

6.Spread in the greased plate.

6.Wait for few minutes for the burfi to set and  make horizontal and vertical lines to make square shape.

7.Now the Burfi is ready.

Carrot Halwa

Ingredients:-

Grated Carrot-1 Cup

Milk-1/2 Cup

Ghee-1 Spoon

Cashews-5 pieces

Sugar-1/2 Cup

Process:-

1.Peel the carrot and grate it for the quatity of 1 cup.

2.Heat the pan and pour the Ghee.

3.Fry the cashews.

4.Add the carrot and stir it for 1 min.

5.Pour the milk and add Sugar.

6.Cook the mixture for 5-6 mins.

7.Stir on low heat till the mixture collects in a soft ball or till the ghee oozes out.

8.Can be served either hot or cool.

Wintermelon(Ash gourd) Salad

Ingredients:-

WinterMelon(Vellai pusani)-2 to 3 Pieces

Yoghurt-1/2 Cup

Ginger paste or Grated Ginger-1/4Spoon

Capsicum-1/4 piece

Salt-to taste

For Seasoning:-

Oil-1 Spoon

Mustard seeds-1/4 spoon

Urad dal-1/4 spoon

Curry leaves-10-15 leaves

Green chilli-1(small & chopped)

Process:-

1. Grate the Wintermelon in a bowl.

2.Mix Yoghurt and Salt with it.

3.Chop the Capsicum finely and mix it.

4.Heat the oil in a pan and add mustard seeds.

5.After it pops out add Urad dal,Curry leaves and Chilli.

6.Add this to the mixture and stir it well.

Note:-

It is good for health and can be replaced with curd rice.Best for Onion haters.

Cookie

Ingredients:-

All purpose flour-1/2 Cup

Wheat flour-1/4 Cup

Baking soda-1/4 Spoon

Sugar-1/2 Cup

Salt-2 pinch

Cinnamon powder-1/4 spoon

Eggs-2

Oatmeal-2 Spoons(optional)

Raisins-30 pieces(optional)

Oil-2 spoons

Process:-

1.In a bowl mix flours,baking soda,Cinnamon powder,Oatmeal and Raisins well.

2.Keep it aside.

3.In a large bowl beat the eggs.

4.Add Oil,Sugar and Salt to it and stir it well.

5.Now mix the flour mixture to the egg mixture and stir it until it is well combined.

6.Dough should be like Vada batter.

7.Preheat the oven to 325 deg.

8.Drop dough by spoon on a baking sheet.

9.Flatten slightly with your hand.

10.Bake it for 10 mins or until golden brown.

11.Wait till it cools down.

12.Now Cookie is ready.

Rava Cake

Ingredients:-

Rava-1 Cup

Sugar-1 Cup

Milk-2 Cups

Ghee-1 Spoon

Cashews-10 pieces

Raisins-10 -15 pieces

Process:-

1.Roast Cashew and raisins in ghee and keep it aside.

2.Fry Rava in a pan till it starts to change the color.

3.Add Sugar and stir it well.

4.Mix the milk and roasted nuts.

5.Keep stiring until it is thick in consistency.

6.Pour this on a plate greased with Ghee.

7.Cut into pieces with knife.

8.Rava cake is ready to serve.

Note:-

Tastes similar to Kesari.No need to serve in bowl.Can hold and eat.

Simple Chicken fry

Ingredients:-

Chicken-250 gms

Onion-1 (finely chopped)

Cumin seeds-1 Spoon

Turmeric powder-1/4 spoon

Dry red chillies-4 nos(break into small pieces)

Oil-3 Spoon

Salt-to taste

Process:-

1.Heat oil in the pan and add the broken red chillies.

2.Saute onion till it turns to light brown color.

3.Add Cumin seeds and fry for few mins.

4.Bring Chicken to fry and mix turmeric powder.

5.Stir it occasionally till chicken cooks.

6.Fry it till the water evaporates.

7.Chicken is ready and goes well with Rasam rice.

Note:-

Small onion gives good taste.

Spicy Prawns Curry

Ingredients:-

Prawns(Shrimp)-200 gms

Onion-1(finely chopped)

Tomato-1(finely chopped)

Green chilli-2

Cumin seeds-1/4 Spoon

Garlic paste-1 Spoon

Curry leaves-10 leaves

Turmeric powder-1/4 Spoon

Salt-to taste

Oil-2 Spoons

Coriander leaves-10-15 leaves

Masala powder-3 Spoons(Coriander powder-2 Spoon and Chilli powder-11/2 spoon)

Process:-

1.Wash Prawns carefully and make sure that there are no veins left over.

2.Marinate with turmeric powder and salt and keep it aside.

3.Heat oil in a pan and add cumin seeds.

4.Slit green chillies and fry it.

5.Saute onion till it turns brown.

6.Add tomato and fry it till they become soft and mushy.

7.Add Garlic paste and fry it till the smell changes.

8.Mix the masala powder and stir for 2 mins only.

9.Add Prawns and stir it for few mins.

10.Mix required water and cook it for the required consistency.

11.Garnish with Coriander leaves and serve with Rice.

Murukku

Ingredients:-

Parboiled rice(Pulungal arisi)-1 Cup

Pottu kadalai(Dalia Split)-1/4 Cup

Urad dal-Slightly less than 1/4 cup

Cumin seeds-1/4 Spoon

Seasame seeds(optional)-1/4 Spoon

Ghee or Dalda or Butter-1 Spoon

Salt-to taste

Oil-200ml

Process:-

1.Soak the rice for minimum an hour.

2.Fry Urad dal in a dry pan to slight brown color.

3.Grind it to a fine powder and keep it aside.

4.Grind pottu kadalai to a fine powder and keep it aside.

5.Grind the rice by adding necessary water.

6.Rice should be finely ground.

7.Prepare dough by adding Urad dal powder and Pottu kadalai powder with rice batter.

8.The dough should be neither hard nor soft.

9.Add Cumin seeds,Seasame seeds,Salt and Ghee with the dough.

10.Fill the Murukku press with dough and make the desired shape.

11.Deep fry in oil to golden brown color and drain in tissue paper.

12.Crispy murukku is ready to eat.

Note:-

We can use star disc or round disc or 3 round disc in murukku press.I used star disc in press.

Idiyappam

Ingredients:-

Rice flour-1 Cup

Warm water-1 Cup

Salt-1/4 spoon

Process:-

1.Fry the Rice flour for 1-2 mins.

2.When smell starts coming switch off the stove.

3.Add salt and pour the warm water.

4.Mix with wooden spatula.

5.When it slightly cools down mix with your hands and make a soft dough.

6.Take a part of dough and place in the idiyappam presser.

7.Squeeze on the oiled idli plates to form idiyappams.

8.Cook in the steamer for 8-10 mins.

9.Serve Idiyappam with Coconut milk or with kurma.

Vegetable Kurma

Ingredients:-

Onion-1(finely chopped)

Carrot-1(Chopped)

Beans-5 to 10 (Chopped)

Cauliflower-5-10 pieces

Turmeric powder-a pinch

Yoghurt-1 spoon

Salt - to taste

Oil-2 spoons

Cinnamon-1

Coriander leaves-15 leaves

Masala powder-2 spoons(Chilli powder-1 spoon,Coriander powder-2 spoons)

Coconut milk-1/4 Cup(lesser amount is also ok)

To Grind:-

Green chilli-1

Cinnamon,Clove-1 each

Fennel seeds(Sombu)-1 /2 spoon

Garlic-2 pieces

Ginger-a small piece

Cashew-5 pieces

Grind the above to a fine paste by adding water.

Process:-

1.Heat oil in the pan and add cinnamon.

2.Saute onion till they turn translucent.

3. Fry Carrot and beans for few mins.

4.Add the ground mixture and stir it till the smell changes.

5.Fry Cauliflower and mix water after smell changes.

6.Mix turmeric powder,Salt and masala powder and cook for 5 mins.

7.Once the vegetables are cooked add yoghurt and mix well.

8.Add coconut milk and stir well and cook for 2 mins.

9.Swith off the stove and leave it for few mins for the flavors to fuse together.

10.Garnish with Coriander leaves and serve hot.

Goes well with Barotta,Chappathi and Idiyappam.

Plain Parotta

Ingredients:-

All purpose flour(Maida flour)-1 Cup

Salt-to taste

Warm water-1/2 cup

Butter-2 spoons

Process:-

1.Mix flour,salt with warm water to form a smooth dough.

2.Knead nicely for 10 mins and keep it aside for 10 mins.

3.Make small balls and make into large rounds(like chapathi) using rolling pin.

4.Apply a thin layer of butter on top of the chapathi.

5.Roll it up into a long roll.

6.Now coil the rolled up dough with no gaps between circles and keep it aside for 10mins.

7.Lightly press by touching butter in fingers to make small rounds.(chapathis) Or rolling pin can be used.

8.Deep fry on the Tava by turning both sides.

9.Parotta is ready to serve.

Simple Mutton/Chicken Curry

Ingredients:-

Mutton/Chicken-500gms

Large Onion-2(finely chopped)

Cumin seeds-1 spoon

Ginger Garlic paste-1 1/2 spoon

Turmeric powder-1/4 spoon

Salt-to taste

Oil-2 spoons

Masala powder-2 spoons(Chilli powder-1 spoon,Coriander powder-2 spoons)

Coriander leaves-15 leaves

Process:-

1.Wash the Mutton/Chicken well.

2.Mix with salt and turmeric powder and keep it aside.

3.Heat oil in pressure cooker.

4.Add Onion and fry it till it turns brown.

5.Add Cumin seeds and fry it for few mins.

6.Fry Ginger garlic paste till the smell changes.

7.Bring Mutton/Chicken and mix it well.

8.Add masala powder and stir it well.

9.Add enough water and leave it for 4 whistles for Chicken and 7 whistles for mutton.

10.After steam releases,open it and boil it for the required consistency.

11.Goes well with rice,Chapathi,Barotta,Dosai and idli.

Egg (Muttai) Parotta

Ingredients:-

Fried(cooked) Parotta-3

Onion-2(finely chopped)

Tomato-1(finely chopped)

Green chilles-2(finely chopped)

Curry leaves-10 leaves

Coriander leaves-15 leaves

Turmeric powder- a Pinch

Oil-4 tea spoon

Salt-to taste

Cashew-5 pieces

Chicker or mutton curry-Small quantiy(2 table spoons)

Carrot-1(optional-for decoration)

Eggs-4

Process:-

1.Break or Tear the parotta into tiny pieces.

2.Heat the oil in pan and fry Cashew,Chilles and Curry leaves.

3.Add Onion and fry till it turns brown.

4.Add Tomatoes and fry it.

5.Then mix turmeric powder.

6.Add the parotta to it and fry it for 3mins.

7.Break and pour the eggs and mix it well and add salt.

8.Add Chicken/Mutton curry and fry it till curry mixes well with parotta.

9.Garnish with coriander leaves.

10.Decorate with carrot and coriander leaves and serve hot.

Note:-

U can prepare Egg barotta with leftover curry.No need to prepare curry specially for this.Taste will be delicious.

Simple Semiya Payasam

Ingredients:-

Semiya(Vermicelli)-1/4 Cup

Sugar-1/4 Cup(depends on taste)

Water-2 Cups

Milk-1/2 Cup

Ghee-1/2 Spoon

Cashew and Raisins-10-15 piece each

Cardamon-1

Process:-

1.Fry Cashews,Raisins and Cardamon in a pan and keep it aside.

2.In the same pan fry Semiya(Vemicelli) till it turns light brown.

3.Add water and boil it till semiya cooks.

4.Add Sugar and stir well.

5.Mix milk and boil for few mins in sim flame.

6.Add Cashews,Raisins and Cardamon.

7.Payasam is ready.It can be served hot or cold.

Aval(Poha) Lemon Bath

Ingredients:-

Thick Aval(Poha)-100gms

Raw peanuts-10 pieces

Mustard seeds-25 seeds

Urad dal and channa dal-1/4 Spoon

Red chilli-1

Curry leaves-10-15 leaves

Coriander leaves-1o-15 leaves

Lemon-1/2 slice or 1 spoon lime juice

Turmeric powder-a pinch

Salt-to taste

Process:-

1.Soak the raw peanuts in water for 10 mins.

2.Sprinkle water over Aval(Poha).

3.Keep it aside for 2 mins or until it becomes soft.

4.In a pan heat oil and add mustard seeds.

5.After it pops add Urad dal and Channa dal and fry it till it turns brown.

6.Add Curry leaves, red chilli and peanuts.

7.Add lime juice and turmeric powder.

8.Add the Aval(Poha) and mix it well.

9.Add salt depends on your taste.

10.Garnish with Coriander leaves and serve it.

Mutton Briyani

Ingredients:-

Basmati Rice-2 Cups

Mutton-400gms

Ghee-4 Spoons

Bay leaf-3 leaves

Clove,Cardamon,Cinnamon-1

Green Chillies-5

Cashew-10-15pieces

Onion-2

Tomato-1

Coriander leaf,Mint leaf-a Small bunch

GingerGarlic paste-2 Spoons

Chilli powder-1 Spoon

Garam masala powder-1/4 Spoon

Salt-to taste

Turmeric powder-a pinch

Water-4 1/2 Cups

Process:-

1.Half cook the mutton in a pan with Salt and a pinch of turmeric powder.

2.In a pressure cooker heat Ghee and add Bay leaves,Cinnamon,Clove, Cardamon and Cashews.

3.Slit the green chillies and add it.

4.Cut the onions vertically and fry it till it turns brown.

5.Chop the tomato and fry it with onions.

6.Add Coriander leaves and mint leaves.

7.Fry Ginger Garlic paste till the smell changes.

8.Add Garam masala powder and Chilli powder.

9.Add Mutton to this and stir it well.

10.Mix Basmathi rice ,Salt and water.(For 1 cup rice, add 2 and a quater cup of water)

11.Close the cooker and sim the flame.Sim Flame is must. If u r using electric stove then turn the knob to number 5.

12.Let it cook for 15 mins and turn off the flame.

13.Open after the steam releases.

14.Briyani is ready.

Note:-

Similarly Chicken Briyani can be prepared.For Chicken Briyani, quit Step 1.Instead marinate Chicken in Yoghurt,Salt and turmeric powder for 10 mins.

For Vegetable briyani quit step 1 and add Carrot,beans,Cauliflower and peas at step 9.

Thalicha

Ingredients:-

Mutton-200 gms

Toor Dal-100 gms

Green Chilli-2

Onion-1

Tomato-1

GingerGarlic paste-1 Spoon

Turmeric powder-1/4 Spoon

Brinjal-2

Carrot-50 gms

Tamrind-1 lemon size

Salt-to taste

Garam masala powder-1Spoon

Chilli powder and Coriander powder-1 Spoon each

Coriander and Curry leaves-a Small bunch

Clove,Cinnamon,Cardamon-1(small piece)

Process:-

1.Heat oil in pressure pan.

2.Add Cinnamon,Clove and Cardamon.

3.Slit the green chillies and fry it.

4.Cut the onion vertically and fry in the oil till it turns brown.

5.Add ginger garlic paste and fry it.

6.Add turmeric powder,Chilli powder,Coriander powder and Garam masala powder.

7.Add mutton to it.

8.Wash the Toor dal and add to the mutton.

9.Chop the tomato and Coriander leaves and add to it.

10.Pour 2 Cups of water and close the pan.

11.Leave it for 4-5 whistles.

12.After the steam releases transfer the mutton masala to another pan.

13.Soak the tamrind in water and extract the juice.

14.In Pressure pan boil the vegetables and add the mutton masala.

15.Pour the tamrind juice and leave it for 2-3 whistles.

16.Thalicha is ready.

Note:-

It goes well with Briyani,Fried rice and Ghee rice.

Mutton Soup

Ingredients:-

Mutton-200 gms(preferably Chest bone)

Cumin seeds-1 Spoon

Pepper-1/2 Spoon

Turmeric powder-1/4 Spoon

Garlic-6 pieces(Chop 3 pieces)

Cashew-5-6 pieces(optional)

Onion-1(chopped)

Tomato-1(chopped)

Coriander leaf-a small bunch

Salt-to taste

Process:-
1.Grind Cumin seeds,Pepper,turmeric powder,3 Garlic and Cashew to fine paste by adding water.

2.Heat the pressure cooker and add mutton.

3.Stir it with spatula.

4.Add the paste and mix it.

5.Add 3 cups water.

6.Depends on the consistency ,add more water.

7.Add chopped onions,tomato, coriander leaf and salt.

8.Leave it for 5-6 whistles.

9.Open after the steam releases and boil it if thicker consistency is required.

10.Serve hot.

Note:-

Similarly Chicken Soup can be prepared. Replace Mutton with Chicken.

Paruppu Vadai

Ingredients:-

Split Channa dal-1 Cup

Onion-1(chopped)

Green Chillies-3(Chopped)

Curry leaves-20 leaves

Coriander leaves-25 leaves

Sombu-1tbsp

Salt-to taste

Process:-

1.Soak Split Channa dal atleast for 30 mins.

2.Drain the water and grind it into a coarse form.

3.Add Onion,Green Chillies,Curry leaves ,Coriander leaves and Sombu.

5.Add salt and mix it well.

6.Make balls and flatten them in the shape of Vadas.

7.Deep fry in the oil and drain them in tissue paper.

8.Serve it hot and it is a wonderful combination when having tea or coffee in the evening.