Kovaikai(Tindora) Varuval

Ingredients

• Kovaikai - 3 1/2 cups (chopped into thin round slices)
• Onion - 1 big (Cubed) (optional)
• Garlic - 5 nos
• Curry leaves - 1 spring
• Mustard & urad dal - 1/2 tsp
• Sambar powder or chilly powder - 1 tsp
• Oil - 3 tbsp
• Salt for taste

Method

• Heat the pan with oil on High medium flame.
• Splutter mustard & urad dal.
• Add curry leaves, garlic & onions one by one.
• Fry for 30 seconds.
• Add the chopped vegetable.
• Add salt & saute well.
• Reduce the flame to medium.
• Do not cover the vegetable.
• Keep stirring often.
• When it is 3/4 done, add the sambhar powder & continue frying.
• Let it fry till it becomes completely dry & dark brown in color.

Tips for the recipe - You can also cover the vegetable & cook till it is done.Then remove the lid & increase the flame. Then add the sambhar or chilli powder & fry till gets roasted.

Brinjal & Drumstick Poriyal

Ingredient

• Brinjal - 6 nos(Chopped lengthwise)
• Drumsticks - 15 - 20 pieces (Chopped into 1 inch length)
• Onion - 1 (chopped lengthwise)
• Curry leaves - 1 spring
• Tomato - 1 (Chopped)
• Mutard & Urad dal - 1/2 tsp
• Sambhar powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Coconut (fresh or dry) - 1 1/2 tbsp
• Ani seeds - 1 1/2 tsp
• Oil - 2 tbsp
• Salt for taste

Method

• Coarsely grind aniseed with coconut (without adding water) & keep aside.
• Heat oil in the kadai on high medium flame.
• Splutter mustard, urad dal, & curry leaves one by one.
• Add onions and fry till it becomes brown in color.
• Add in the tomatoes & fry till it becomes mashy.
• Now add the vegetable and fry well.
• Add the dry masala powders(sambar powder, coriander powder, turmeric powder)
• Add salt & saute well.
• Stir in 1/2 cup of water & reduce the flame to medium.
• Cover & cook till the brinjals are tender.
• Check there is no excess water.
• Now add the grinded coconut masala & mix well.
• Remove from heat & serve hot.

Tips for the recipe - This poriyal is not very dry. So you can allow the vegetable to cook till they are tender.

Menthi Kuzhambhu

Ingredients

• Menthi - 1 bunch(washed & cleaned)
• Toor dal - 1/4 cup
• Onion - 1/2 medium side( chopped)
• Mustard & Urad Dal - 1/2 tsp
• Garlic - 2
• Hing - a pinch
• Cumin seeds - 1/4 tsp
• Oil - 1tbsp
• Salt as needed

To grind (masala)

• Coconut- 2 tbsp
• Tomato - 1/2 medium size.

Method

• Boil the dal till it becomes mashy & keep aside.
  
• Grind the masala ingredients & keep aside.
• Heat the pan with oil on medium flame.
• Splutter mustard, urad dal & cumin seeds.
• Add hing, garlic & onions one by one.
• Add salt & fry till the onion becomes golden brown in color .
  
• Now add the grinded masala & saute well.
• Add the sambhar powder & the mashed dal.
• Add water if needed.
  
• Let it cook for 2 minutes.
• Now add the washed menthi.
• Cover & cook till it is done.
• Remove it from the flame, when the curry is slightly thick.
• Serve it with rice.

Tips for the recipe - You can also use shallot for good taste. Do not over cook the menthi leaves.

Menthi Poriyal

Ingredients

• Menthi - 1 big bunch( cleaned & washed)
• Onion - 1 medium size ( chopped)
• Curry leaves - 1 spring
• Green chillies - 4 (slitted)
• Garlic - 3 (crushed)
• Mustard & urad dal -1/2 tsp
• Oil - 1tbsp
• salt for taste

Method

• Heat the pan with oil on medium flame.
• Splutter mustard & urad dal.
• Add curry leaves, green chillies , garlic & onions one by one.
• Add salt & saute well.
• Now add the washed menthi & mix well.
• Do not add water.
• Cover & cook the menthi by reducing the flame to low, till it is done.
• Now remove the lid & saute the menthi, till it absorbs all the water & looks dry.
• Mix the shredded coconut & serve hot.

Tips for the recipe - Red onions or shallots works well for the recipe. Fresh coconut in this recipe tastes goods than the frozen.

Sweet Sevai

Ingredients

• Par boiled rice - 1/2 kg
• Coconut - 1/2 cup
• Salt for taste
• Sugar for taste

Method

• Soak rice for 2 hours and grind to a smooth batter by adding little salt.
• The consistency of the batter should be watery.
• Prepare idlies of out this batter.
• Press 2 idlies at a-time using the idiyapam instrument.
• Now the idiyapam is ready.
• Mix coconut & sugar to the idiyappam.
• Sweet idiyappam is ready.

Tips for the recipe - Press the idilies when it is hot or warm. It is difficult to press once it is cool. Take care while mixing the idiyapam that it should not get mashed. Cool down the idiyapam completely before mixing it to the lemon mixture.

Lemon sevai (Idiyappam)

Ingredients

• Par Boiled rice - 1/4 kg
• Ginger - 1 inch (chopped)
• Turmeric powder - 1/2 tsp
• Coconut - 1/2 cup (shredded)
• Lemon - 2
• Green chillies - 7
• Curry leaves - 2 spring
• Onions - 1 big (chopped)
• Channa dal - 1 tsp
• Oil - 2 Tbsp
• Mustard & urad dal- 1 tsp
• Coriander leaves - 3 tbsp (Chopped)
• Salt for taste

Method

• Soak rice for 2 hours and grind to a smooth batter by adding salt.
• The consistency of the batter should be watery.
• Prepare idlies of out this batter.
• Press 2 idlies at a-time using the idiyapam instrument.
• Now the idiyapam is ready.
• Squeeze juice out of the lemons & keep aside.
• Heat oil in the pan and add mustard, urad, channa dal, curry leaves, green chillies, ginger & onions one by one.
• Add turmeric powder,salt & saute well.
• Now add the lemon juice & fry for 1 minute.
• Add the idiyappam & mix well till it incorporates with the lemon mixture.
• Finally add coconut & coriander leaves.
• MIx well & serve hot.

Tips for the recipe - Press the idilies when it is hot or warm. It is difficult to press once it is cool. Take care while mixing the idiyapam that it should not get mashed. Cool down the idiyapam completely before mixing it to the lemon mixture.

Coconut Milk Pumpkin Curry

Ingredients

• Red Beans(Karamani) - 1/2 cup
• Pumpkin - 3 full cups(medium sized cubes)
• Coconut Milk(thick) - 225 ml(approximately)
• Coconut Oil - 1 tbsp
• Green Chillies - 5(Slitted)
• Curry Leaves - 2 Strings
• Hing - a pinch
• Cumin Powder - a pinch
• Salt - for taste

Method

• Boil the pumpkin with little salt and keep aside.
• Wash and clean the red beans thoroughly.
• Pressure cook the red beans (approximately 5 whistles in high flame)till it is tender and half broken.
• Wash the cooked beans with running water and take care that it should not become mashy.
• Boil coconut milk and pumpkin for 10 minutes in a sauce pan.
• Add the cooked beans , salt and mix evenly.
• Add cumin powder, hing, curry leaves and green chillies.
• Allow it to boil till the gravy thickens.
• Remove it from flame by adding coconut oil at desire consistency.
• Serve it with rice or chappati.

Tips for the recipe - Both Pumpkin and Red beans should be tender for good taste. Chaokoh tin coconut milk is the one which i use for my recipes. It is really thick and tasty.

White Pumpkin Curd Pachidi

Ingredient

• Pumpkin - 1 1/2 cup ( medium size cubed)
• Curd - 1/4 liter
• Cumin - 2 pinches
• Curry leaves - 1 string
• Red Chillies - 2
• Urad dal & Mustard- 1/4 tsp
• Coconut oil - 1 tbsp
• Salt for taste

Group II

•  Coconut - 1/4 cup
• Green Chilly - 1
• Cumin Seeds - 2 pinches

Method

• Boil the pumpkin with little salt.
• Grind all the group II ingredients together.
• Whip the curd & keep it aside.
• Heat oil in the pan & add mustard.
• Allow it to splutter.
• Add urad dal, cumin, curry leaves and red chillies.
• Stir in the ground paste & saute well for few seconds or till it becomes slightly thick.
• Add the pumpkin & mix well & switch off the stove.
• Allow it to cool for few minutes & then add curd. Mix well &serve it with rice.

Tips for the recipe - Pumpkin should be tender. Thick curd works good.

Tomato Rasam

Ingredients

• Tomatoes - 2
• Tamarind - Gooseberry size
• Green chillies - 2 or for taste
• Garlic - 5
• Curry leaves - 1 string
• Mustard - 1/4 tsp
• Pepper corn - 1/2 tsp
• Cumin - 1/2 tsp
• Oil - 1 tbsp
• Fenugreek seeds - 2 pinches
• Hing - 2 pinches
• Coriander leaves - 2 tbsp( chopped)
• Salt for taste

Method

• Boil the tomatoes with salt, till it is tender & allow it to cool.
• Then grind it to a smooth paste.
• Soak tamarind in the hot water & keep aside.
• Make a coarse powder of cumin & pepper.
• Add garlic, green chillies, curry leaves to the coarse powder of cumin & crush it togather.
• Keep this aside.
  
• Now filter the tamarind water & mix it with the blended tomato.
• Add salt & check for the taste.
• Add more water if needed.
• Heat oil in the pan & splutter mustard.
• Add fenugreek seeds & wait for it to become light brown in color.
• Now pour in the tomato water.
• Allow it to boil.
• When the water starts bubbling, add the crushed garlic mix along with the hing.
• Allow it to boil for 1 more minute.
• Sprinkle the chopped coriander leaves & serve it with rice.

Tips for the recipe - Country tomatoes are the best tomatoes for this recipe. If your tomatoes are very sweet then you can add more tamarind to get good taste.Even after adding the tomato water into the oil pan, you can check for salt & tamarind.You can add more if needed.

Brinjal Curry (Tamil Nadu Cuisine)

Ingredients

• Brinjals - 12 small size
• Tamarind - big gooseberry size
• Tomato - 1 big
• Shallots - 1/2 cup (Chopped)
• Curry leaves - 1 string
• Red Chillies - 2
• Mustard -1/4 tsp
• Urad Dal - 1/4 tsp
• Cumin - 1/2 tsp
• Sambhar Powder - 1 tsp
• oil - 5 tbsp
• Salt for taste

To Fry & Grind (for the masala)

• Cumin Seeds - 1 tsp
• Corriander seeds - 1 1/2 tsp
• Garlic - 4
• Shallot- 10 medium size 0r 15 small size
• Curry leaves - 1 stings
• Red Chillies - 5
• Pepper Corns - 1/2 tsp
• Chana Dal - 1/2 tsp
• Coconut - 1/4 Cup+2 tbsp

Method

• Fry all the masala ingredients with little oil and grind it.
• Slit the brinjals into quarter by keeping the bottom in tact
  
• Soak the tamarind in hot water & keep aside.
• Heat oil in kadai on high medium flame.
• Splutter mustard, urad dal, cumin, red chillies, curry leaves one by one.
• Add shallots and fry for a minute.
• Now add the brinjals and fry till it is half cooked and the onions become brown in color.
• Add in the tomatoes & fry till it becomes mashy.
• Add salt & sambhar powder.
• Stir in the tamarind water & allow it to cook for 5 minutes.
• Add the grinded masala & mix well.
• Add water if needed.
• Cover & cook till the raw smell leaves the gravy.
• Remove it from flame when the gravy becomes thick.

Tips for the recipe - Instead of using refined oil you can also use gingerly oil.This kind of curry taste good when you give more oil & more frying. Don't over fry the masala ingredients.

Veg - Fried Rice

Ingredients

• Basmathi rice - 2 cups
• Mixed vegetables - 1 cup(carrot, beans, peas, corn)
• ginger garlic paste - 1 1/2 tsp
• onion - 1 big( chopped)
• green chillies - 5(silted)
• oil - 2 tbsp
• pepper - 1/2 tsp or adjust as per taste (optional)
• Salt for taste.

Method

• Soak the rice for half an hour.Wash the rice & drain the water.
• Add 4 cups of fresh water to the rice in the pressure pan.
• Bring it to boil.
• When the water starts bubbling, cover the lid, reduce the heat to medium & cook it for 15 mints.
• Allow the rice to cook.Each grain of rice should be separate.
• Heat oil in a pan.
• Add garlic and ginger paste in oil.
• Fry till the oil separates.
• Add onions & green chillies.
• Saute it for till it becomes slight brown.
• Stir in & fry all the chopped vegetables.
• Add salt & saute it.
• Take care that vegetables are not overcooked, they should be little crunchy.
• Now add the cooked rice & mix well.check for salt.
• Finally add the pepper & serve hot.

Tips for the recipe - You can add very few drops(app.1/4 tsp) of lemon juice or butter while cooking the rice so that it helps the grains to look separate.

Buttermilk Rice

Ingredients

• Cooked rice - 1cup ( even any yesterdays left over plain rice at room temperature works good)
• Butter milk - 2cups or more as needed.
• Mustard - 1/2 tsp
• Urad dal - 1/2 tsp
• Curry leaves - 1 string
• Oil - 1 tbsp
• Salt for taste

Method

• Mash the boiled rice using spatula or give a quick mix using your blender.
• Remove the rice from the blender and add the buttermilk in & mix will.
• Add salt.
• Heat pan with oil.
• Add mustard & urad dal. Let it splutter.
• Now add the curry leaves.
• Allow it to become black in color.
• Remove it from fire as soon as it becomes black & pour it in to the buttermilk rice.

Tips for the recipe - This type of buttermilk rice taste good only when the curry leaves becomes black color. You can add more buttermilk even later if the rice becomes very thick. The consistency of the buttermilk rice should be little watery.

Jeera Rice

Ingredient

• Basmathi rice - 1cup
• Ghee - 1tbsp
• Jeera - 1tsp
• Salt for taste

Method

• Heat the pressure pan with ghee in normal heat.
• Add the cumin seeds & allow it to splutter.
• Now add 2 cups of water.
• Add salt & rice.
• when the water starts bubbling, reduce the heat to low, cover the lid, & cook it for 15 mints.
• Serve hot with any spicy curry.

Tips for the recipe - You can also use any heavy bottom pan with tight lid. You can also add few fried cashews in before serving.

Chicken Fry I

Ingredients

• Chicken - 1/4 kg(medium size pieces)
• Red onion - 1 big size( chopped).
• Cumin - 3/4 tsp
• Cinnamon - 2 pieces
• Cloves - 3
• Tomato - 1
• Ginger garlic paste - 1 1/2 tsp
• Coriander power - 1 1/2 tsp
• Garam masala powder - 3/4 tsp
• Homemade sambhar powder - 1 tsp or adjust as per your spice level (Sambhar powder is a mixture of south Indian spices.If the Homemade sambhar powder is not available then you can substitute it with plain chilly powder but not with any other sambhar powder available in the market.)
• Turmeric powder - 1/4 tsp
• Mustard -1/4 tsp
• Urad dal - 1/4 tsp
• Curry leaves - 1 string
• Salt for taste
• Coriander leaves - handful
• oil - 4 tbsp

To Marinate

• Peppercorns - 3/4tsp
• Coriander powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Gingergarlic paste - 1 1/2 tsp
• Chopped coriander leaves - 2 handfuls
• Salt

To Grind for masala

• Coconut - 2 tbsp
• Ani seeds - 1 1/2 tsp
• Cloves - 3
• Cardamon - 3
• Cinnamon - 1/2 inch

Method

• Grind all the ingredients for marination together.
• Marinate the chicken in it for at least 1/2 an hour.
• Grind all the ingredients for masala & keep aside.
• Now heat oil in the pan.
• Add mustard, urad dal & cumin.
• Allow the mustard to splutter.
• Add cinnamon & cloves.
• Now add onions & curry leaves.
• Saute it till becomes brown.
• Add ginger garlic paste & saute till the oil separates.
• Now add tomato & fry for 1 minute.
• Add all the masala powders(Coriander pwd, Garam masala pwd, Sambar pwd,Turmeric pwd)
• Add salt & saute well till the tomatoes become mashy.
• Now add the marinated chicken pieces.
• Mix well till it incorporates with the masala.
• Cook it for 5 to 10 minutes.
• Add the grinded masala & some water.
• Let it boil.Cover & cook the chicken for 15 minutes.
• Then remove the lid & cook.
• The gravy will start thickening.
• Keep stirring for every 5 minutes till it becomes thick.
• Add the chopped coriander leaves & serve.

Tips for the recipe - Marinate the chicken overnight for good result. After adding cloves in the oil wait for it to increase in size. Add fully ripe tomato so that it tastes good.

Capsicum Egg Fry

Ingredient

• Capsicum - 1 big or 2 small in size.(cut into medium size cubes)
• Eggs - 2
• Homemade sambhar powder or chilly powder - 1 tsp or adjust as per your spice level (Sambhar powder is a mixture of south Indian spices.If the Homemade sambhar powder is not available then you can substitute it with plain chilly powder)
• Onion - 1 big size(chopped)
• Garlic - 2(chopped)
• Curry leaves - 1 string
• Mustard -1/4 tsp
• Urad dal - 1/4 tsp
• Garam masala - 1/2 tsp
• Chopped coriander leaves - 2 or 3 tbsp
• Oil - 2 tbsp
• Salt as per taste.

Method

• Chop the capsicum into medium size cubes.
• Heat oil in the pan & add mustard.allow it to splutter.
• Add Urad dal & wait for it to turn golden brown.
• Now add onions,garlic & curry leaves.
• Fry for 2 to 3 mints.
• Stir in the chopped capsicum & fry till it is cooked, not too tender but little crunchy.
• Now add salt,sambhar powder & garam masala & fry for 1 minute.
• Add half of the chopped coriander leaves & give a quick mix.
• Last step is to break in the raw eggs & fry till it is done.
• Add the remaining coriander leaves & remove from fire.

Tips for the recipe - Don't saute the coriander leaves too much. Do not over fry the eggs( for any recipe unless the recipe calls for over frying). Just remove from fire once it is done. Then it tastes good.

Egg Parotta

Ingredients

• Parotta - 4 medium size (Shredded)
• Eggs - 2
• Onion - 1 big (chopped)
• Garlic - 2 (chopped)
• Tomato - 1 big
• Curry leaves - 2 string
• Mustard - 1/4 tsp
• Urad dal - 1/4 tsp
• kuruma - 1/4 cup ( Even any yesterdays left over kuruma works good)
• Chilly power - 1/2 tsp or for taste
• Pepper powder - 1/2 tsp or for taste
• Garam masala - 1/2 tsp
• Coriander leaves - handful(chopped)

Method

• Heat oil in the pan & add mustard.allow it to splutter.
• Add Urad dal & wait for it to turn golden brown.
• Now add onions, garlic & curry leaves.
• Fry for 2 to 3 mints.
• Stir in the chopped tomato & fry till it is mashy.
• Now add salt,chilly powder & garam masala & fry for 1 minute.
• Add the shredded parottas & mix well.
• Stir in the kuruma & fry till all the water get absorbs.
• Break in the raw eggs & fry till it is done.
• It looks soft, little dry & not soggy.
• Add the Pepper, coriander leaves & remove from fire.

Tips for the recipe - You can add any kuruma even non-veg kuruma but preferably dry peas kuruma tastes good.

Egg Chops

Ingredients

• Eggs - 4(at room temperature)
• Cinnamon Stick – 1 inch
• Cloves – 4
• Onion – 1 large, finely chopped
• Curry leaves - 1 string
• Tomato - 1 big
• Ginger garlic paste – 2 tsp
• Red Chili Powder - 1 tsp
• Coriander Powder – 1 tsp
• Cumin seeds– 1 tsp
• Cilantro – 1 or 2 tbsp (chopped )
• Garam masala - 1/2 tsp
• Salt to taste
• Oil - 2 tbsp

Method

• Add enough water to cover the eggs in the vessel & switch on the flame to high.
• Switch it off after 10 minutes.
• Cool it.Peel the shells & chop the eggs into medium size pieces and keep aside.
• Heat oil in the pan , add mustard seeds & urad dal.
• Let it splutter. Add cinnamon & cloves.
• Now add onions & curry leaves.
• Saute till it becomes golden brown.
• Now add ginger garlic paste & saute till the oil separates.
• Add the tomatoes & saute well till becomes mashy.
• Mix in all the spice powders( chilly,coriander & garam) & salt.
• Add the eggs & coriander leaves & mix well.
• Serve hot with roti or rice.

Tips for the recipe - Do not hard boil the eggs. Use fully ripe tomato. Use plain red chilly powder. It will enhance the color of the dish.