Cauliflower Masala thoran

Ingredients:
cauliflower-1/2
small onion-10-20
red chiily powder-1 tsp
coriander powder -1/2 tsp
turmeric powder-1/4 tsp
pepper-1/2 tsp
Fennel seeds(Perunjeerakam)-1/2 tsp
coconut-1/4-1/2 cup
Cinnamon(patta)- 2 piece
red chillies-2 or 3
mustard
urad dhal(udacha ulunthu)-1/2tsp
curry leaves
oil
salt

Method of preparation:
Take the cauliflower and cut it in to pieces(like a small amla size).Then in a pan add some water and let it boil after that add some salt and turmeric powder into it and then add the cauliflower..So that the cauliflower is cleaned and free from insects. Dont need to cook the cauliflower at that time..This is just to clean the cauliflower with boiled water.
Then in a pan add some oil and then add mustard then curry leaves.
Then add urad dhal and the red chillies .Then add the small onions(you can cut the small onion in to two pieces if necessary).Then keep on stirring. Then add the cauliflower to it. After stirring add the cinnamon, turmeric powder, red chilly powder and coriander powder ..Mean while boil some water in another pan..Then add the boiled water(1/4 cup is enough..This is just to cook the cauliflower ).Then close the pan with the lid and keep the stove in sim. In mixi grind the items-fennel seeds, pepper and coconut in to a coarse paste and add this to the cooked cauliflower.Again close the lid for 2 mins and stir in between to avoid burning..Now the spicy cauliflower masala thoran is ready to serve.. It goes well with rice..

Raw plaintain stir fry/ vazhakkai mezhukupuratti

Ingredients:
Raw banana/plaintain-2
Green chillies-2
Chilli powder-1/2 tspn
Turmeric powder-1/2 tspn
Onion-1 big onion
Mustard seeds-1/4tspn
oil-2 tbspn
curry leaves-1tsp
oil-2tbspn


Method of Preparation:
Take a pan and pour some water and then add salt and turmeric powder to it.
Cut the raw banana and into small sizes and put it in  the boiling water for half an hour.
Then take a pan and add some oil then add mustard seeds and then curry leaves and onion.
Add red chilly powder and saute well.
Then add the raw banana and then stir fry it..keep the lid close for a while and let it cook for sometime.
Then stir often to avoid burning.serve hot...

Tomato curry

Tomato - 4 nos
Turmeric powder - 1/2 tsp
Chilly powder - 3/4 tsp
Salt - As reqd
Water - 3/4 cup
Grated coconut - 1/2 cup
or
Coconut powder= 2 tsp
Shallots - 2 nos
Coconut oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 10 leaves

1)Place tomatoes in a vessel along with turmeric powder, chilly
powder, salt and water.

2)Boil it on a low flame til the tomatoes get mashed well.

3)Grind together coconut and small onions along with water.
If you are using coconut powder grind shallots and then add coconut powder.

4)Add it to the tomato gravy.

5)Allow it to boil for few more miniutes.

6)Heat oil in a small pan.

7)Splutter mustard seeds.

8)Add curry leaves and saute for a while.

9)Pour it into the tomato gravy and mix well.

10) Tomato Curry is ready.

Serve Tomato Curry with chapathy or rice.
courtesy:http://www.flickr.com/photos/deepapraveen/5436327332/

sakkarai pongal

Ingredients:
milk-2 litre
rice-1 1/2 cup
Moong dal-1/4 cup
cashew nuts-15 nos
kismis-30
Almonds- 15(optional)
Jagery-1 1/2 cup grated
saffron-1/4 tsp(optional)
cardamom powder-1 tsp
ghee-2-3tbsp

Achinga payar thoran

Method:
Chop finely the beans, onions and green chillies
Grind together coconut, turmeric powder, greenchillies and curry leaves in to a coarse form. Do not add water while grinding.
Mix together the chopped items along with the coconut mix and salt
Heat oil in a pan or a kadai
Splutter mustard seeds and saute dry red chillies and curry leaves
Add the beans mixture and mix well
Sprinkle a little water on top and cover it with a lid.
Cook on a low flame for 3-4 mins
Remove the lid and continue cooking till dont on a low flame itself
Cheers
Mrs.VidyaPraveen

Egg Curry

You can have this curry with chapathi, rice and appam.

Method:
Boil some water and cook the egg(3 eggs).
Then in a pan add oil then cinnamon(patta), cloves(krambu) and curry leaves.
Slice 2 or 3 onions and add it and saute well and now keep the stove in sim
Then add 1 sliced tomato and saute well
Then add some grinded fennel seed( perunjeerakam that is powdered using mixi without adding water)
Then add little bit turmeric powder
Then add chilly powder(1-2 tsp as per your taste)
Now add 1 cup of water
Then add the sliced egg...let it boil for some time..now u can serve the egg curry
cheers
Mrs.VidyaPraveen

sakkarai pongale

Ingredients:
milk-2 litre
rice-1 1/2 cup
Moong dal-1/4 cup
cashew nuts-15 nos
kismis-30
Almonds- 15(optional)
Jagery-1 1/2 cup grated
saffron-1/4 tsp(optional)
cardamom powder-1 tsp
ghee-2-3tbsp
Method of preparation:
Chop the almonds and cashews and keep it aside and then clean the kismis.
Pour milk in the earthern pot and keep it on fire
Wash the rice and dal and add it to the boiling milk
As soon as the rice and dal is cooked add jaggery and let it cook
Then add the almond , saffron, cashews and cardamom powder
Then add the kismis and keep it in low fire and cook
Now sweet pongal is ready to serve..

Uzhunnu vada

Ingredients:
Urad dal-1 cup
Ginger chopped - 1 piece
Green chillies chopped - 2 to 3 nos
shallots/kunjulli-6-8 nos
Black pepper-7-10
curry leaves -1 spring
salt
oil
water
Method of Preparation:
Wash and soak the urad dal for 3-4 hours
Drain the water and grind (add 2 tsp water if required)
Add ginger, shallots, green chillies, pepper corns, curry leaves and salt to the grounded paste and mix well.
Keep it aside for 30-40 mins
Heat oil in a wok .
Wet your palm in cold water and take the dough and make this in to small ball.. Then flaten it and make a hole using your finger and slip this into the hot oil(keep the stove in medium fire). cook the vada till it turns in to golden brown. serve hot with coconut chutney

Kerala style simple chicken fry

Ingredients:
Chicken
Pepper powder
Chilli powder
turmeric powder
salt
garam masala
garlic pods
green chillies
curry leaves




Method of preparation:

Clean the chicken and mix it with pepper powder, chilli powder, turmeric powder and salt and little bit garam masala and keep it aside for 10 mins. Then deep fry it with whole garlic pods, green chillies and curry leaves.

courtesy:http://www.flickr.com/photos/deepapraveen/5729602929/in/set-72157625741798699/

Kesari

Ingredients:
semolina(roasted)-100gm
1 1/2-2 cup milk
100gm sugar
2 cups of coconut milk
5tbspn ghee
few raisins and cashewnuts
salt- little

Method of Preparation:
Take a pan and roast the semolina for few mins.
Take another pan and heat some ghee and fry the cashewnuts and raisins for 5 seconds.Add coconut milk, sugar and salt and stir until sugar dissolves.Put in the roasted semolina and continue stirring until the mixture turns in to thicker.Transfer it to a vessel and press and add ghee at the top. Let it be cool
Then cut the kesari as required shape.

courtesy:http://www.indian-tamil-recipe.com/kesari-2

Restaurant style Chicken stew

Ingredients:
1 kg chicken (cut and marinated in turmeric and salt)
2 medium sized potatoes- diced
1tbspn ginger garlic finely chopped
2 medium sized onions, thinly sliced
100 ml thick coconut mil
1 tbspn cashew paste
1/2 stick cinnamon
4 green cardamoms
5 cloves
4-5 green chillies
6-7 curry leaves
Coconut or sesame oil
salt to taste
2tbspn Oyster sauce
1 tbspn garlic minced
1 tsp ground b
lack pepper
1 tbspn salt
40 ml soy sauce
Method of preparation:
Fry the diced potato and keep aside. Crush cardamom, cloves and cinnamon, and crackle in hot oil. Add sliced onion and saute.Add ginger garlic , curry leaves and green chilly to this and cook.
Cook until onions go soft but dont brown. Add chicken pieces, salt and potato. Mix well . Add a little coconut milk and a little water. cover and cook
Pouir in the rest of the thick coconut milk when chicken is almost done. Adjust this accordinng to the desired thickness of gravy. Serve hot with appams.

Strawberry shake

Ingredients:
Fresh strawberries-5-6
Milk 1 1/4 cup
Ice cubes
Sugar to taste


Method of Preparation
Wash the strawberries well and remove the stem.
Blend strawberries with little milk to get a smooth paste.
Add the remaining milk and then add sugar
Blend well and add Icecubes and serve.

Courtesy:http://www.flickr.com/photos/deepapraveen/5415227115/in/set-72157625741798699/

Puttu

Ingredients:
Raw rice-2 cup
Grated coconut-1/2 cup
Water
Salt

http://www.flickr.com/photos/deepapraveen/5550525984/

Method of preparation:
soak the rice for 3-4  hours.Leave it to drain.Spread it in a cloth and drain it well.
Grind the drained rice in to powder.
Cook the rice powder for few mins keep on continuous stirring.
You can also skip the above steps by using the puttu powder which you can buy in shops.
Add 1 tsp of coconut , salt and mix well with the rice powder.Sprinkle water to the mixture and make it wet. The mixture should be like bread crumbs.
Put 2tsp of grated coconut in to the puttu maker and transfer the mixed powder in to the puttu maker.
again at the top add few tsp of grated coconut .
If you like coconut mixture u can add in the middle of the puttu also.
Then steam cook for 5 -10 mins..till steam come out of the puttu maker.
Serve hot with kadala curry or banana or payaru pappadam.

Idiyappam

Ingredients:
Raw rice(pachari)-1 cup
Grated coconut-1/2 cup
warm water-1 cup
Ghee-1 tsp
salt-1tsp


http://www.flickr.com/photos/deepapraveen/5634439944/in/set-72157625741798699/

Method of Preparation:
Take a vessel and add raw rice, ghee and salt and mix well by adding little warm water. Knead it well.
The mixture should not be too watery.
cover this dough and allow it for half an hour.
Make this dough in to balls with little oil on top and fill it in the idiyappam presser/maker .
You can use idli cooker ...In the idli  cooker sprinkle some coconut and make idiappam with the pressure in the shape of round(idli shapes).
Then steam cook it for 10-15 mins.
Serve hot with stew or egg curry

VenPongal

Ingredients:-
Rice-1cup(uncooked ..u can use pachari)
Green gram dal(split)-1/2 cup( roast the dhal until light brown)
Salt
Ghee and oil- 2 to 3 tsp
Water- 4 cups
For seasoning:
Cashewnuts-10-12
Red Chillies-2
Hing (Asafoetida)-1/4tsp
Cumin seeds-2tsp
Peppercorns-1 1/2 tsp
Curry leaves- a spring


Method of preparation:
Heat little ghee or oil in a pan .
Add split green ggram dal and fry till light brown.
Remove from heat.
Wash rice and roasted dhal in water . cook the rice and dal together with salt in pressure cooker or in a vessel.
To cook in pressure cooker add 3 1/2 to 4 cup of water and leave it for 3 whistles.
Then season by heating oil and ghee in a pan and then adding the items.
Add cashew nuts and fry till lightbrown and add red chillies, cumin seeds peppercorns, Hing and curry leaves and fry for 1 mins
Pour the seasoned items to the cooked pongal and mix well.
Serve with pongal chutney

Chettinad chicken kulambu/chicken curry

Ingredients:
Chicken-750gms
Small onion-25 -30 or Big onion -2
Tomato-2
Garlic-20 pods

To grind 1

Ginger 1 1/2 inch
Small onion-10
Garlic-10
Green Chilli-2
Chilli powder - 1 tbspn
Coriander powder- 2 tbspn

To grind 2
Coconut grated - 5 tbspn
Cashewnut-5 ( you can use kas kas also -2tsp kasa kasa)
Fennel seed - 1 tsp

To season

cinnamon - 2pcs
Fennel seeds - 1 tsp
Clove -2 cloves
Cardamom- 2
Brinji leaf(bay leaves)- little
Mint leaves -handful
Curry leaves


Method of preparation:

Marinate the chicken with 1 tspn kulambhu milagai thool( if you dont have kuzhambhu milakai thool add chilli powder or chicken masala powder)
salt-1 tspn
curd little
Ginger garlic paste- 1tsp

Finely chop the onion garlic and tomato.
Keep kadai and pour 2 tbspn of oil and then season with the above seasoning items.
Then add onion and saute for few mins add salt
When the onion becomes transparent add the garlic and fry
Then add the chopped tomatoes
Then add the grinded paste 1
Then add the chicken pieces and mix all the masala and leave it for 10- 15 mins
When the chicken is cooked or water coming out from chicken add the grind paste 2
Cook for 5 mins..garnish with coriander leaves..
Chettinad chicken curry is ready to serve...

Keerai Masiyal

Ingredients:
Keerai- 1 bunch
moong dhal(split)-1 cup
sambar onion-10 nos
Tomato-1
Green chillies-2
Tamarind- a goose berry size
Turmeric powder-1/4 tsp
Garlic-4 pods
salt-as per taste
oil- 2tsp
coriander seeds - 1 tbspn(optional)
Whole dry red chillies-2
Cumin seeds-1 tsp
Asafoetida-2 pinch
Method of preparation:
Finely chop the greens, onion, greenchillies, tomatoes, garlic pods.
Combine chopped items, moong dhal, tamarind , turmeric and salt .
Then pressure cook the items for 2 whistles  with enough water( 1 to 2 cup water is needed )
In a kadai heat oil and then add cumin seeds, red chilly, coriander seeds and asafoetida and then transfer it to the cooked items..
Mash them well. You can add little bit ghee for better taste.
serve hot

Karamani Karakulambu

Ingredients:
Karamani- 1/2 -1 cup
small onion-6-7 sliced
Tomato-1 chopped
Garlic pods 4-5
Tamarind paste- one lemon size tamarind diluted in 1 cup water
hing(asafoetida)- little
Red chilly powder-1 1/2 -2 tsp
Coriander powder-1 1/2 -2tsp
sambar powder-1/2tsp
Turmeric powder-1/4 tsp
For grinding:
coconut 1 tbsp or coconut milk 1 tssp
poppy seeds- 1/2 tsp(optional )
For seasoning:
oil-2tsp
mustard seeds-1/2 tsp
cumin seeds- 1/4 tsp
fenugreek seeds-1/4 tsp
fennel seeds- 1/4 tsp
urad dal and channa dal-1/2 tsp
curry leaves
Method of preparation:
Soak the karamani overnight and pressure cook for 1 whistle.
If not soaked pressure cook for 2-3 whistels .Do not over cook.
Then heat oil in a pan and season with the above listed ingredients and then add and  fry onion and garlic till golden brown.
Now add the chopped tomato and fry till it becomes pulp and then add the  cooked karamani and stir well.
Add the asafoetida little bit
Now in the tamarind paste add all other spice powders( chilly powder, coriander powder, turmeric powder,sambar powder) and mix well
Then add it to the cooking pan..
Bring it to boil, till oil floats on tops and the karamanis are cooked.
Then add the grinded coconut and bring to boil for few mins.
Now karamani karakulambu is ready to serve.

egg curry

Ingredients:
Egg -4
Potato-2
Coconut-1/2 -1 cup
chilly powder-1 1/2 tsp
coriander powder -1 tsp
garam masala - 1 spn
trumeric powder - 1/2 tsp
green chilly -3
shallots- 1/2 cup
pepper-1/2 tsp
oil-3 tbspn
tomato-2
mustard
salt
curry leaves
Method of Preparation:
Boil the egg by adding little bit salt in the water.
In a pan add fry coriander powder , chilly powder , turmeric powder ,  masala  powder and pepper powder without oil
Then grind the fried items
Then grind the coconut separately
In a pan add some oil and add mustard and curry leaves.Then add shallots and fry a min.. then add green chilly potato tomato and salt
Let it cook by adding some water..
Then add the ground masala...Let it boil ..
check the potato is well cooked and the add the coconut ground and then  atlast add the sliced egg.
Cover it and wait for 2 mins..
Now yummy egg curry is ready to serve.

Prawns Biryani / Chemmen Biryani

Ingredients:

1. Prawns: 250 gm.
2. Rice : 1 cup.
3.Cinnamon /cloves/cardamom crushed - 1 tsp.
4.Bay leaf- 1
5.Butter - 1 tsp
6.Lime juice - 2 tsp
7.Water - 2cup
8.Onion thinly sliced - 2 medium ones
9.Green chili - 1
10. Ginger and Garlic paste- 1 1/2 tsp
11.Tomato small chopped - 1
12.Yogurt - 4 tsp
13.Chili powder - 4/3 tsp
14. Coriander powder - 1/2 tsp
15. Turmeric powder - 1/4 tsp
16.Garam masala - 1 tsp
17. Coconut milk thin - 1/4 cup.
Oil

Method:

1.Marinate the prawns with chilli powder, coriander powder, turmeric powder, garam masala, lemon juice tsp, salt leave in room temperature for 30 mnts.

2.Soat rice for 15 mnts and drain.

3. Heat butter in a pan and add bay leaf and powdered spices. After one or two mnt add the rice and fry for 3-4 mnts.

4. Add water (preferably boiling water) then add one tsp lime juice and bit salt cook this covered till done.

5. Once it is cool keep this refrigerated for 2 hours. (optional)

6. Heat oil in a pan and fry the marinated prawns for 3- 6 mnts. Remove the prawns then add onion and saute for 3 mnts, then add crushed ginger, garlic paste fry for 2 mnts, then add chopped tomatoes fry for another 4 mnts or then add the fried prawns back to it and mix well for further 2 mnts or till the masala is dry. Once it is dry mix yogurt with coconut milk and add this to the masala.

For baking.

a) Microwave: Layer the masala first in a bowel then add spread rice as next layer repeat the process till rice and masala is over and microwave in high for 4 mnts.

b) Pan : Heat 1 tsp gee in a pan Layer rice and masala. Cover it with lid and cook in low flame for 4 mnts stir once.

Garnish with fried onions,raisins, nuts.

courtesy:http://www.flickr.com/photos/deepapraveen/6059219380/in/photostream/