Spicy Chicken kulambu

Ingredients:

• Chicken- 1/2 kg
• Onion - Chopped finely - 2 cup
• Tomato - Chopped finely - 1 1/2 cup
• Ginger- Grlic paste - 2 tbsp
• Turmeric powder -1 /4 tsp
• Chilly powder- 2 tsp
• Coriander powder -2 tsp
• Garam masala-  1 tsp
• Coconut milk- 1 cup
• Olive oil- 2 tbsp
• Coriander leaves - a bunch
• Cinnamaon stick-1 "
• Cloves- 3
• Bayleaf -2
• Nutmeg ( Dry Roasted and crushed )
• Rice - 1 tbsp and cumin seed - 1 tsp (Dry  Roast them both and grind it to powder)
• Salt

Preparation Method:  

• Heat oil in a heavy bottomed pan, add cloves, cinnamon, bayleaf .
• Add onion and saute for a min
• Now add Ginger garlic paste and saute for a min.
• Then add all powder spices ( turmeric,chilli, coriander and garam masala) and saute well for 10 mins .( Keep on stirring to avoid burn in the pan bottom) The colour should be very dark ut should not burnt.
• Now add tomato and saute well till blend well with the masala.
• Add the chicken pieces with salt and allow it to cook for 5 mins covered.
• Now add the Rice,cumin powder and required water for gravy and cook covered for 10 mins.
• Now add nutmeg powder and remove from fire.
• Garnish with coriander leaves.
• Serve hot with plain rice.

Tomato Rice

 Ingredients:

• Basmati rice- 2Cup (Washed and soaked for 15 min)
• Tomato (Big )- 5 (Sliced)
• Onion (Big)- 1 (Sliced)
• Green Chilly -2 (Slited)
• Ginger Garlic paste - 1 tbsp
• Garlic- 5 (Sliced)
• Turmeric powder - 1/4 tsp
• Chilly powder - 1 tsp
• Coriander powder- 2 tsp
• Garam masala - 1/2 tsp
• Milk- 1 cup
• Coriander leaves- a small bunch
• Mint leaves-  15
• Cinnmon stick -2 "
• Cloves - 4
• Cardamom- 3
• Bayleaf - 2
• Fennel seed -1 tsp
• Cumin seed -1 tsp
• Nutmeg (Rosted and Powdered) - 1/2 tsp
• Olive oil - 1 2 tbsp
• Salt

Preparation Method:

• Heat oil in a pan, add cinnamon,cloves,cardamom,bayleaf,fennel seeds,cumin seeds and garlic.
• Now add onion,green chilly and then ginger garlic paste. Saute for 1 min.
• Add tomato and saute well for 2 mins on medium flame.
• Add all powder spices with salt.
• Then add coriander and mint leaves and saute for 3 mins till it blends well  and oil seperates.
• Now add 1 cup of milk and 3 cups of water and allow it to boil.
• Add the rice and transfer the contents to rice cooker and cook.
• When it cooked and changed to warm,add the nutmeg powder and keep it in warm for 15 mins.
• Serve hot with Onion raita.

Parotta Kurma

Ingredients:

Onion- Sliced - 1 cup
Tomato - Sliced - 1 cup
Garlic - 5 (sliced)
Ginger- 1 "
Green Chilly- 1 (slited)
Fresh grated Coconut - 1/2 cup
Poppy seed - 1 tbsp
Cashew nut - 5
Fennel seed - 1 tsp
Cinnamon stick - 2 "
Cloves- 5
Cardamom -1
Chilli powder- 1/2 tsp
Coriander powder - 1 tsp
Trmeric powder - 1/4 tsp
Garam masala - 1 tsp
Coriander leaves - a punch
Mixed Vegetables( Cauliflower,Green peas, potato)- Cubed - 1 cup
Salt- 1 tsp
Olive oil- 2 tbsp

Preparation Method:

To Grind:

Heat 1 tbsp oil in a pan, Add Cinnamon stick (1"),3 cloves, cardamom and fennel seeds.
When it pops, add 1/2 cup of Onion and saute for a min.
Then add ginger and garlic and saute .
Now add 1/2 cup of tomato and saute till it blend well.
Remove from fire and grind this along with coconut,poppy seeds,Cashew nuts.

Heat a pan with 1 tbsp oil, add cinnamon ( 1") and cloves (2) and then green chilly and 1/2 cup of onion and saute well .
Then add 1/2 cup of sliced tomato and saute.
Now add turmeric, chilli and coriander powder and saute well for 2 min.
Now add the vegetables and put salt.
Cook with 1 cup of water in low flame covered for 5 mins.
Now add the ground masala and put the garam masala powder and cook for 10 more mins covered.

Garnish with coriander leaves and Serve with parotta / Chapathi.

Idly sambar

Ingredients:

Toor dal - 1/4 cup
Moong dal- 1/4 cup
Bengal gram - 2 tsp
Shallots- 8 no.s - sliced
Tomato - 1 mediem - chopped
Garlic - 2 no.s crushed
Green chilly - 1 -slited
Curry leaves- 10
Coriander leaves - 1/8 cup
Turmeric powder - 1/4 tsp
Hing - a pinch
Mustard seed - 1tsp
Fenugreek seed - 1 tsp
Cumin seed - 1 tsp
Olive oil- 1 tbsp
Pepper powder- 1/2  tsp
Sambar powder - 1 tsp
Salt -  1tsp

Preparation method:

Wash all dal and add all the ingredients till hing with that in a pressure cooker and add 2 cup of water  and cook till 2 whistle.

In a pan, heat the oil and add mustard seed, fenugreek seed and cumin seed.
When it splutters, add pepper powder and then add 1/2 cup of water .
Now add sambar powder.
When it boils,add the pressure cooked dal into this and add salt and mix well.
Remove from heat ,After it boils for 5 mins.

Serve hot with Idly/Dosa.

Tomato chutney

Ingredients:
Onion - 1 chopped
Tomato- 2 medium - chopped
Garlic- 3- sliced
Curry leaves - 10
Red chilly - 3Mustard seed - 1 tsp
Urid dal- 1 tbsp
Oilve oil- 1 tbsp
Salt -1 tsp

Preparation method:

Heat oil in a pan, add mustard seed, urid dal. When it splutters add curry leaves.
Then add garlic and then onion and saute for 2 mins.
Now add tomato and saute till it blend well.
Remove from heat.
Grind it to paste with salt and serve with Idly/Dosa.

Vegetable Kurma

Ingredients:
Califlower, carrot,potato(washed and cubed )  - 1/2 cup each
Frozen peas - 1/2cup
Onion (Sliced ) - 1 big
Tomato ( Sliced ) - 4 big
Garlic - 10no.s sliced
Green chilly - 3 Slited
Turmeric powder - 1/4 tsp
Olive oil
Salt - 2 tsp
Fennel seed - 1 tsp
Ginger - 1 "
Cinnamon stick -1 "
Cloves- 3

For paste:

Garlic - 5 no.s slited2
Ginger - 1 "
Green chilly - 1
Coriander powder - 1 tsp

Heat 1 tsp oil in a pan,then add garlic, ginger and green chilly and saute for 30 sec.
Remove from heat and add the coriander powder.
Grind this along with 1/2 cup grated coconut, 1 tsp fennel seed and 1 tbsp roasted gram.

Kurma Preparation Method:

Heat 1 tbsp oil in a heavy bottomed pan, add Cinnamon stick,cloves.Now add the garlic, green chilly and onion and saute for 2 min.Now add tomatoes and saute till it blends.Add turmeric powder and add all the vegetables and saute for a min.
Now add 2 cups of water and cook covered for 10 mins.
Then add the ground paste and mix well and cook further for 10 mins.
Garmish with coriander leaves and Serve hot with rice.

Keerai Kootu

Ingredients:

Amaranth - 1 bunch ( Wash and cut coarsely )
Moongdal- 1/4 cup
Green chily -1 (Chopped)
Onion - 1 (Chopped)
Tomato - 1 (Chopped)
Garlic- 4 (Crushed)
Mustard seed-1 tsp
Urid dal- 1 tsp
Salt - 1/4 tsp
Oile oil - 1tbsp

Preparation Method:

Cook the moongdal in the pan with 1 cup of water.
When it 3/4 th done,add chopped Green,Onion, tomato, green chilly, garlic and add salt.
Cook for 10 mins.covered.
Heat oil in another pan, add mustard seed and urid dal.
After it splutters, add the keerai kootu in this.

Serve with Rice.

Potato-Peas Fry

Ingredients:

Potato ( Boiled and cubed ) - 2 cup
Green peas - 1/2cup
Ginger ( minced )  - 1"
Garlic ( Crushed ) - 5 no.s
Onion ( Sliced ) - 1 big
Mustard seed - 1 tsp
Urid dal - 1 tsp
Coriander leaves for garnish
Salt - 1/2 tsp
Chilli powder - 1tsp
Coriander powder - 1 tsp
Turmeric powder -1/4 tsp
Garam masala - 1/2 tsp
Olive oil - 1tbsp

Preparation Method:

Heat the kadai with 1 tbsp of oil, add mustard seed and urid dal.
When splutters, add minced ginger and crushed garlic and then onion and saute till onion become translucent.
Now add the cubed potatoes and peas .
Add all powders ( chilli,coriander, turmeric and garam masala ) and salt.
Mix well and cook covered for 5 mins.
Garnish with coriander leaves.

Serve hot with sambar/ rasam /curd rice.

Spicy Mushroom Curry

Ingredients:

Button Mushroom (Sliced) - 200 gm
Onion (Chopped) - 1 cup
Tomato (Chopped)- 1/2 cup
Ginger garlic paste - 1 tbsp
Green pepper (Cubed) - 1 cup
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Pepper powder - 1/2 tsp (Optional)
Coriander powder - 1 tsp
Salt - 1/2 tsp
Olive oil
Mustard seed - 1 tsp
Jeera- 1 tsp
Fennel seed - 1 tsp

Preparation Method:

Heat  1 tbsp of oil  in a pan, Put mustard seed and Fennel seed, jeera.
Add ginger garlic paste after that splutters.Now add the onion and saute till translucent.
Now add all powders(turmeric,chilli,coriander and peeper) and salt and saute well till it blend with the gravy.
Now add the green pepper and mushroom and saute and pour 1/2 cup of waterand cook with pan covered for 10 mins.

Remove the pn from heat and garnish with coriander leaves.

Serve hot with rice/roti.

Simple Fish Fry

Ingredients:

Fish slices- 5
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriamber powder - 1 tsp
Salt- 1/2 tsp
Oil

Preparation Method:

Mix all the powders with salt and apply on the fish slices. Marinade for 30 mins.
Deep fry in 1 cup of oil or roast in the tawa using 1 tbsp oil.

Serve hot with sambar rice.

Ven pongal

Ingredients:

Raw rice - 1 cup (washed and soaked for 10 mins)
Moongdal - 1/2 cup
Water- 4 1/2 cup
Ginger (Grated ) - 1 tsp
Peppercorn- 1 tsp
Cumin seed - 1 tsp
Curry leaves - 10
Salt
Ghee - 1 tsp
Olive oil 1 tbsp
Cashewnuts- 10

Preparation Method:

Heat the oil in the pan, Add the pepper corn, cumin seed ,curry leaves,ginger and moong dal and saute for 2 mins.
Add this to the soaked rice and pour 4 1/2 cup of water into it and add the required salt.
Cook it in the rice cooker.

Meantime Fry the cashewnuts in the ghee and kept aside.
Add this fried cashews with the ghee to the cooked pongal .

Serve hot with Coconut chutney/sambar

Easy Dosa

Ingredients:

Gram Flour - 1 cup
Wheat Flour - 1 cup
Rice Flour - 1/2 cup
Green chilly -1 finely chopped
Cumin seed - 1 tsp
Salt
Olive Oil

Preparation Method:

Mix all the flours,Green chilly and cumin seed with required salt and water to make dosa batter consistency.
Heat the tawa, pour a ladleful of batter and spread to a circle and spread 1 tsp of oil over the dosa.
Cook on both sides.
Serve hot with Coconut chutney/ Egg curry.

Egg Curry

Ingredients:

Onion- Finely chopped- 1 cup
Tomato - Finely chopped -  1 cup
Ginger garlic paste  2 tsp
Garam masala powder- 1 tsp
Chilli powder- 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/8 tsp
Salt
Olive oil - 1 tbsp
Coriander leaves
Cumin seed
Egg 2

Preparation Method:

Heat Oil in a pan, add cumin seed when oil hot.
After it splutters,add ginger garlic pasteand saute for few sec.
Then add the chopped onion and saute till it become translucent.
Now add the tomato and saute till it blends well.
Add turmeric,chilli,coriander and garam masala powders and saute for 2 mins.
Add 2 cups of water and add salt.
Let it boil for 5 mins.
Now crack and pour the egg in this gravy and mix well for a min.( Don't cook for more time ,then egg and water will seperate)


Remove the pan from heat and garnish with coriander leaves.
 
Serve hot with Chapathi/instant besan dosa.

Cabbage poriyal

This is a very simple and delicious recipe.

Ingredients:

Cabbage - shredded  -  2 cups
Shallots - chopped - 1/2 cup
Green chilly- Chopped - 1
Mustard Seed - 1 tsp
Urid dal - 1 tsp
Curry leaves -10
Oil
Salt.
Grated coconut - 1/2 cup

Preparation Method:

Heat oil in a pan, when the oil is hot,add  mustard seed ,Urid dal and curry leaves.
When it splutters,add the onion and green chilly and saute.
Then add the cabbage and required salt.
Cook for 5 mins and remove the pan from the stove and add the grated cocnut and mix well.

Serve with Sambar rice.

Pumpkin puli kulambu

Ingredients:

Pumpkin- Peeled and cubed - 1 cup
Shallots- sliced - 1 cup
Tomatoes - sliced - 1 cup
Garlic - sliced - 10
Chilli powder- 2 tsp
Corinder powder - 2 tsp
Turmeric powder - 1/4 tsp
Tamarind juice - 1 cup (Extracted from 1 lemon size ball)
Coconut (Grated )- 1/2 cup
Jeera - 1 tsp
Olive oil - 2 tbsp
Mustard seed - 1 tsp
Fenugreek seed -  1tsp
Curry leaves - 10

Preparation method:

Coconut gravy- Grind grated coconut and the jeera to a paste.

Heat Oil in a pan, add mustard,fenugreek seeds and curry leaves.
Add the shallots and saute till it becomes light pinkish color.
Now add the tomatoes and saute till it blend well.
Add the chilli powder, coriander powder and turmeric powder and saute well till it raw smell goes.

Now add the tamarind extract,pumpkin and salt.Let it boil.
After it boils,add the cocnut paste and boil for 10 more mins.

Serve hot with White Rice and pappad.

Fish Kulambu

Ingredients

Fish - 1/2 kg
Shallots (Chopped) - 1 cup
Tomato (Chopped) - 1 cup
Garlic- 8 ( sliced)
Tamarind - 1 lemon size ( Soak in warm water and squeeze the juice  to 1 cup)
Chilli powder - 2 tsp
Corainder powder -  2 tsp
Cumin seed powder - 1 tsp
Pepper powder- 1 tsp
Hing - a pinch
Salt - as required
Gingelly/Olive oil - 2 tbsp
Curry leaves - 10
Mustard seed- 1 tsp
Fenugreek seeds - 1 tsp
Cumin seed - 1 tsp
Coconut milk - 1 cup
Mango - 1 ( cubed )

Preparation Method:

Tamarind Gravy:  Put all powders ( Chilli,coriander,cumin seed and pepper) , Hing and salt to the tamarind juice and mix well.
In a pan, heat the oil and put Mustard seeds,Fenugreek seeds,Cumin seed and then curry leaves. After those splutters, add the garlic and saute.
Then add the shallots and saute till it become translucent.Now add the chopped tomatoes and saute till it blends well.
Now add the prepared tamarind gravy to this and add the mangoes.
Close the lid and let it boils.
After it boiled for 5 mins add the fish pieces and close the lid , Cook for 10 mins.

Serve hot with White rice and Fish Fry.

Muttai Parotta

Ingredients:

Frozen Parotta- 2

Onion ( chopped ) - 1 cup

Tomato ( chopped )- 1/2cup

Ginger- Garlic paste- 1 tbsp

Garam masala powder- 1 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/8 tsp

Salt- 1/4 tsp

Curry leaves - 10

Coriander leaves- a fistful

Egg-2

Olive oil- 1 tbsp

Preparation Method:

Cook the parotta and cut into small pieces using knife.

In a heavy bottomed pan, heat the oil and put the curry leaves when the oil is hot.

Now add the chopped onion and saute for a min.

Add the ginger garlic paste and saute for 2  mins.

Then add the chopped tomatoes and saute for a min.

Now add the chilli,coriander,turmeric and garam masala powders and mix well till the raw smell goes.

Sprinkle the salt over this and mix again.

Pour the egg over this and saute for a while and put parotta pieces and mix it well and mince it using the spatula.

Switch off the stove after egg cooked well.

Garnish with coriander leaves and Serve hot with Onion raita.

Vegetable Noodles

Ingredients:

Noodles-150g

Onion chopped- 1/2 cup
Cut all Veg lengthwise:
Carrot -1/2Cup
Beans - 1/2Cup
Beetroot-1/2Cup
Cabbage - 1Cup
Olive Oil- 2 tbsp
Chilli powder- 1 tsp
Garam masala - 1 tsp
Salt - 1/2 tsp
MSG (Ajinomoto) - 1/4tsp
Soy Sauce- 1 tsp
Tomato Sauce- 1 tbsp

Preparation Method:

Heat 2 cups of water and add the noodles after it boils.
Cook for 3 mins.Switch off the stove and wash with cool water and drain fully.
Now add garam masala and 1 tbsp oil and mix welland keep aside.
Heat remaining oil in a heavy bottom pan, when oil is hot,add the onion and all veg. and saute for 3 mins.
Now add 1 tsp Chilli powder,and salt and MSG and saute well.
Then add the prepared noodles and mix well.
Now add Soy sauce and tomato sauce.
Mix well that Noodles are welll coated with masala.
Yummy Veg noodles ready now.
Serve hot.

Variation: If u want ,can add an egg after sauting the vegetables / before adding chilli powder.

Potato Masala

Ingredients:
Potato- 2 big size ( boiled and slightly mashed)
Onion- 1 ( Cut lengthwise )
Green chilly- 2 ( Slit lengthwise)
Ginger garlic paste - 1 tbsp
Tomato - 1 ( Cut lengthwise)
Curry leaves- 10
Coriander leaves- handful
Mustard Seed- 1 tsp
Urid dal- 1 tsp
Turmeric powder- 1/4 tsp
Oil and Salt as required.

Preparation:
Heat 2 tsp oil in a pan, add the mustard seed in the hot oil. When it splutters , add the urid dal and curry leaves.
Add the ginger garlic paste and saute
Now add the onion and green chilly and saute for 2 mins.
Then add the chopped tomatoes and saute for a min.
Now add the turmeric powder and salt. Saute for 1 min.
Then add the smashed potatoes and 1/2 cup water.Adjust the salt .
Switch off the stove when the gravy boils and Garnish with coriander leaves

Serve with Poori/Chapati.

Poori

Ingredients:

All purpose flour - 1 cup
Wheat flour - 1 cup
Rava - 1 tsp
Warmwater and salt as required
Oil for deep fry

Preparation method:

Mix all flour with required salt and warm water to make the dough. Add 1 tsp of oil into the dough and knead it well .
Make into small lemon size balls and keep it for 15 mins.
Take each ball and Roll into circle using rolling pin.
Put the poori in the hot oil and press slightly on the top side over the poori using a spatula to puff. Turn and cook the otherside also .

Serve hot with potato masala.

Rava Dosa

Ingredients:

Rava- 2 cups
Rice flour- 1 cup
Maida/All purpose flour - 1/2 cup
Ginger- 1 tbsp - finely chopped
Green chilly- 2- finely chopped
Whole pepper- 1 tsp
Cumin seed- 1 tsp
Coriander leaves- handful - chopped
Salt- as required
Water - as required
Oil

Preparation method:

Mix all the ingredients with required salt and water.
Consistency should be watery ( than dosa batter)
Heat the tawa and pour the batter in circular motion from outside to inner.
Put oil over the dosa and cook both side
Serve hot with coconut chutney / Sambar.

Fish Pulav

Ingredients:
Basmati Rice- 2 cups
Whole Garam masala- Brinji leaves,cinnamon,cloves,cardamom,staranis,jathipathiri
Onion- 2 big (sliced long and thin)
Tomato- -3 big (sliced )
Ginger and garlic paste- 1 1/2 tbsp
Green chilly- 2 (slitted)
Coriander leaves and mint leaves - each handful
Chilli powder- 1 tsp
coriander powder-1 tsp
turmeric powder-1/4 tsp
garam masala powder-1/2 tsp
curd-2 tbsp
Milk-1 cup
lemon juice- 2 tsp
Ghee- 1 tbsp
Oil- 1 tbsp
salt- as required
For fish fry:
Fish (Salmon)- 1/2 kg (pieces)
Chilly powder-1 tsp, coriander powder-1 tsp,turmeric powder-1/4 tsp,garlic paste-1 tsp, salt as reqd.- Mix these and taste the salt and adjust as required. Put Fish pieces in this masala and marinate for 1/2 hr.

Preparation:

In heavy bottom pan, put oil and ghee.When the oil become hot, put all whole garam masala and then add the ginger garlic paste and saute for a min.
Then add the chopped onion and green chillies and saute for 2 mins.
Now add he chopped coriander and mint leaves and saute for a min
Add all the powders(chilli,turmeric ,coriander and garam masala) and saute well
Now add the chopped tomato and 1 tsp salt and saute till tomato blend well with the masala.
Then add the curd and mix well
Now add 1 cup of milk and 3 cup water and let it boil.
After the liquid boils, add the rice( washed and soaked for 10 mins) and check and adjust the salt.
Now add the lemon juice and cook in the rice cooker.

Meantime, fry the marinaded fish pieces .
After the rice cooked, add the fried fish pieces and mix well and keep it in warm for 10 mins
Serve with Onion raita and Enjoy.

Oats Dosa

Easy and healthy Oats Dosa recipe.Ingredients:
Oats- 1 cup
Wheat flour-1 tbsp
Onion-1 ( chopped)
Ginger-1 "
Green chily-1
Oil
Salt
Preparation Method:Soak the oats in water(1 1/2 cup) for 10 mins.
Add the cpped onion,ginger and green chilly with the soaked oats and grind it .
Add the wheat flour to the ground oats and add required salt and mix it. Adjust the water to get dosa batter consistency.
Now the dosa batter is ready
Put the tawa in medium flame, when the dosa tawa is hot,
pour one ladleful of batter and spread to circle. pour a tsp of oil over the dosa.
Turn the dosa and cook on both sides.

Serve hot with coconut /tomato chutney.