CRAB CUTLET

When my son asked me to innovate something on crab other than making the usual Crab masala or crab kuzhambu, I have accepted the challenge. With the usual ingredients, I have also added a little quantity of white sauce along with the fresh bread crumbs to make it tastier. I got very tasty crab cutlets as a good result.


Tips: I have recently known that blue coloured crabs are tastier than the red and brown ones.

நண்டு கட்லட்

Ingredients:

Cooked crab meat- 1 big cup
cooked potato [medium]-1
Butter- 2 tbsp
Plain flour- 1 tbsp
Milk-100 ml
Finely chopped onion-1
Chopped coriander- 2 tbsp
Curry leaves- 1 arc
Salt to taste
Fresh bread slices-2
Turmeric powder- half tsp
Enough oil to fry

Grind the following to a coarse paste

Ginger- 1 tsp, small garlic flakes-5, fennel seeds- half tsp, a small piece cinnamon, green chillies-3

Procedure:

Mash the hot cooked potato.
Heat a small sauce pan and put the butter in it.
Add the plain flour and fry it to a slightly golden brown colour.
Pour the milk and cook on slow fire to a thickened mass.
Allow it to cool.
Hat a pan and add 3 tbsp of oil.
Add the chopped onion.
Fry it for a few minutes until it turns to golden brown.
Add the coarse paste with the turmeric powder and fry it for a few seconds.
Add the crab meat along with the potato, salt and the greens.
Cook for a few seconds until they are combined well.
Put off the fire.
Place the mixture in a bowl.
Add the white sauce.
Grind the bread pieces for a split of second.
Add these bread crumbs to the mixture.
Mix well, make small balls, flatten them and deep fry the cutlets to golden brown.
The delicious crab cutlets are ready!

BITTER GOURD PULI INJI:

When I submitted this link to a friend’s request in another website, this recipe tempted me
very much to try it immediately. The procedure is also simple but the taste is divine. Every one praised me in the home and finished the whole in to a few minutes. I am thinking to prepare it again. Long bitter gourd is suitable for this dish. Before cutting in to pieces, slit it first and remove all the seeds. This way, it tastes better always. I have changed a little bit in the ingredients as well as the procedure.

My heartiest thanks to the website which is in the following link:

http://www.ifood.tv/recipe/pavakka_puli_inji_bittergourd_tamrind_and_ginger_pickle

பாகற்காய் புளி இஞ்சி

Ingredients:

Large bitter gourd-1
Small slit green chillies-5
Finely chopped ginger - 1 tsp
Lemon sized ball of Tamarind
Jaggery- 4 tbsp
Pinch of Turmeric powder
Salt – As per taste

For tempering :

Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Dry red chillies 2 – 3 broken
A few Curry leaves

Procedure:Cut the bitter gourd into thin slices of around 1 cm length.
soak the tamarind in warm water and extract its thick juice.
Heat a spoon of oil in a pan.
Add the mustard seeds and when they splutter, sauté the dry red chillies and curry leaves.
Add the bitter gourd pieces with the ginger and the green chillies and fry until they are soft and half-cooked.
Add the tamarind extract, salt and the turmeric powder and cook for a few minutes
Add the jaggery and cook until the curry is thickened.
The delicious bitter gourd puli inji is ready now!

PUMPKIN FRY

With yellow pumpkin, we can prepare sambar, poriyal, sweet etc. But making fry with it is a different one.
This is a very simple fry but one can see it is delicious in taste. This is my daughter in law's favourite dish and she herself prepared for this photograph.

பரங்கிக்காய் வறுவல்

Ingredients:

Yellow pumpkin cut into small slices- 2 cups
Onion [thinly sliced] - 1
Finely chopped tomato- 1
Finely chopped coriander- 2 tbsp
Chilli powder- 1 tsp
Coriander powder- half sp
Turmeric powder- half sp
Salt to taste
Oil-3 tbsp

Procedure;

Heat a pan and pour the oil.
Add the onion and fry it to golden brown.
Then add the tomato and fry it until they are mashed to a paste and the oil floats on top.
Add all the powders, pumpkin pieces, salt and little water to cook.
When all the water is evaporated and the pumpkin is roasted, sprinkle the coriander leaves and mix well.
The delicious pumpkin fry is ready now!!

CURRY LEAVES KUZHAMBU

This is a very tasty kuzhambu. Also this can be prepared within a few minutes. Potato fry or any spicy chicken dish is very suitable for this preparation.

கறிவேப்பிலைக் குழம்பு

Ingredients:

Cumin seeds-1/2 sp
Fennel seeds- 1/2 tsp
Peppercorns- half sp
Shredded ginger- 1 tsp
Garlic flakes [small]-5
Sambar onions-8
Ripe tomato-2
Curry leaves- a handful
Oil-4 tbsp
Shredded coconut- 1 tsp
Poppy seeds- 1 tsp
Karuvadakam- 1 tsp
Crushed tomato- half cup
Coriander powder- 1 tsp
Chilli powder- 1 tsp
Turmeric powder- half sp
Salt to taste

Procedure:

Heat a pan and pour 2 tbsp of oil.
Add the fennel and cumin seeds, peppercorns and fry for a second.
Then add the ginger, garlic, curry leaves, sambar onions and the tomato pieces and fry them on slow fire until the tomatoes are mashed well.
When cooled, grind these ingredients with the poppy seeds and the coconut to a fine paste.
Heat the pan again and pour the remaining oil.
Add the karuvadakam and when they start to splutter, add the crushed tomato with the turmeric powder and fry them well to a paste.
Add the ground paste with little water, the powders and salt.
Let the kuzhambu boil for 5 minutes.
The delicious curry leaves kuzhambu is ready now to serve!!

CHILLI PAROTTA:

6 years back, I had this chilli parotta in an Indian restaurant. After returning back to home, I tried this with my ingredients as well as a little bit of imagination and to my delight, it turned out even better than the one I have tasted. In restaurants, they use stiff parottas without beating them to a fluffy texture. Soft parottas with nice layers yield a better dish.

சில்லி பரோட்டா

Ingredients:

Soft parottas-4
Thinly sliced Onions- 2
Finely chopped spring onions- 1 cup
Slit green chillies-6
Capsicum juliennes- 1 cup
Chilli sauce- 2 tbsp
Soya sauce- 1 tbsp
Ajinomoto- a pinch
Crushed tomato- 2 cups
Ginger-garlic paste- 1 tsp
Salt to taste
Turmeric powder- half sp
Oil- 3 tbsp
Butter- 1 tbsp
Finely chopped coriander- 2 tbsp

Procedure:

Cut the parottas in to small pieces.
Heat a pan and pour the oil.
Add the onions with the green chillies and fry them to golden brown.
Add the tomatoes then with the ginger garlic paste and the turmeric powder.
Cook them on medium fire until the tomatoes are mashed to a paste and the oil floats on the surface.
Lastly add the spring onions and the capsicum with the corianders and fry for a few seconds.
Add enough salt with the sauces and the Ajinomoto and fry for a minute.
Now add the pieces of parottas with the butter, and cook for a few minutes mixing continuously.

The delicious chilli parotta is ready now!

TOMATO KURMA

This is a different kurma with less spices. It will be delicious as an accompaniment for aappam and idiyappam varieties.

தக்காளி குருமா


Ingredients:

Tomatoes [medium size]-4[chopped]
Onion-1[sliced]
Finely chopped coriander-2 tbsp
Mint- 10 leaves
Split green chillies-4
Bay leaves-2
Cardamom-2
Cinnamon-1 piece
Fennel seeds- half sp
Oil- 3 tbsp
Shredded coconut- a handful
Cashew nuts-10
Salt to taste

Procedure:

Pour the oil in a pan and heat it.
Add the cardamoms, cinnamon, bay leaves and the fennel seeds.
When they start to splutter add the onion with the green chilies and fry them for a few minutes.
Add the tomatoes with the greens and cook them until they are mashed to a paste well and the oil floats on the surface.
Grind the coconut with the cashew nuts to a fine paste and add this to the tomato mixture.
Add enough salt and water and boil them for a few minutes up to desired consistency.
The delicious tomato kuruma is ready now!

CABBAGE PORIYAL

This is a simple poriyal. Adding capsicum juliennes will enhance the taste very much. This is a suitable side dish for Puli kuzhambu, vatral kuzhambu etc.

முட்டைக்கோஸ் பொரியல்

Ingredients;

Finely shredded cabbage-6 cups
Finely sliced onion-1
Finely copped green chillies-1 tbsp
Capsicum juliennes-half cup
Frozen green peas-half cup
Chopped coriander- 2 tbsp
Mustard seeds- 1 tsp
Split black gram-2 tsp
Green gram- 2 tbsp
Asafetida- half sp
Shredded coconut- half cup
Salt to taste
Oil- 2 tbsp

Procedure:

Pour the oil in a sauce pan and heat it.
Add the mustard seeds and when they splutter add the black gram, green gram and the asafetida.
Fry for a few seconds without browning them.
Add the onion with the green chillies and the coriander.
Fry them for a few seconds.
Add the cabbage with the capsicum and salt.
Fry them on slow fire until they are cooked.
Lastly add the coconut and put off the fire.
Mix well.
Cabbage poriyal is ready now to serve!

APPLE BASANTHI

This is a very delicious dessert. It is very simple to prepare! Apple makes all the difference. If the apple happens to be very sweet, then the dessert will be very tasty! Instead of thick milk, milk powder can also be mixed with water.

ஆப்பிள் பாசந்தி

Ingredients:

Big apples-2
Thick milk- 8 cups
Cardamom powder- 1 tsp
Almonds-8
Cashew nuts-10
Raisins-1 tbsp
Ghee- 2 tbsp
Sugar- ½ cup
Saffron- a pinch

Procedure:

Shred the apples finely.
Soak the almonds in hot water for 30 minutes, then peel off the skins and then cut them into thin pieces.
Fry them along with the raisins and cashew nuts in the ghee to golden brown.
Boil the milk on medium fire until it becomes half in quantity.
Then add the apple and cook for some minutes.
Now add the sugar with the saffron and cardamom and boil for some minutes.
Lastly add the fried ingredients and boil for a few seconds.
The delicious apple basanthi is ready now!!

BRINJAL PIRATTAL

I have learnt this recipe from a close friend of mine.
This is one of the finest recipes of Brinjal dishes. This suits well with Sambar, mor kuzhambu and mutton kuzhambu also.

கத்தரிக்காய் பிரட்டல்:

Ingredients:

Tender brinjals-8
Turmeric powder- half sp
Chilli powder- 2 tsp
Ground tomato- half cup
Gingelly oil- 4 tbsp
Salt to taste
Chopped coriander- 2 tbsp
Salt to taste
Curry leaves- a few
Chopped coriander- 2 tbsp


Grind the following to a coarse paste:

Shredded coconut- 1 tbsp, ripe tomato- half cup, small onion-8, garlic flakes-6, fennel seeds- half sp, curryleaves-15

Procedure:

Cut each brinjal into four pieces lengthwise.
Add the chilli powder, turmeric, salt and the ground paste to it and mix well.
Heat a kadai and pour the oil.
Add the ground tomatoes with the greens and fry them on slow fire until the oil floats on surface.
Add the brinjals and cook them on medium fire until they are done.
The tasty brinjal pirattal is ready now to serve!!

MIXED PULAO:

Very long time ago, I have learned this from a friend. It will be more delicious than any other pulao as it has so many ingredients in it like dal, sago, rice flakes, vermicelli and rice. It takes a little more time to arrange every thing but the final result will be very tasty and worthy.

கதம்ப புலவு

Ingredients:

Rice flakes- half cup
Cooked basmati rice- half cup
Tuar dal- half cup
Finely sliced Onion-2
Chopped tomato—4 cups
vermicilli- half cup
Sago- half cup
Red chillies-3
Asafetida- half sp
Turmeric powder- half sp
Salt to taste
Shredded coconut- 1 cup
Cashew nuts-2 tbsp
Ghee- 2 tbsp
Oil- 4 tbsp
Mustard seeds- 1 tsp
Cumin seeds- half sp
Black gram- 1 tsp

Fry the following ingredients in a tsp of oil and then grind coarsely:

Green chillies-6
Coriander leaves- a handful,
Curry leaves-1/4 cup
Ginger- 1 tsp

Procedure:

Boil the sago in lots of water.
When it is ¾ th done add the vermicelli with enough salt.
When they are cooked, drain them in a colander.
Soak the dal in enough water for half an hour.
Then drain the water and grind it with the red chillies, asafetida and salt to a coarse paste.
Heat a pan and pour a tbsp of oil.
Add the coarse paste and fry them on slow fire until it turns like bread crumbs [usili].
Wash the rice flakes, drain the water thoroughly and keep it away.
In a pan pour a tbsp of ghee and fry the cashew nuts first and then add the coconut and fry for a few minutes until it turns golden brown.
Heat a big pan and pour the remaining oil and the ghee.
Add the mustard seeds and when they splutter add the cumin seeds and the black gram.
Fry them for a few seconds.
Add the onion slices and fry them to golden brown.
Add the tomato with the turmeric powder and fry them until they are mashed and the oil floats on top.
Add the rice flakes with a little salt and mix well.
Then add the cooked rice and mix well.
Cook for a few minutes.
Then add the dal mixture and cook again for a few minutes mixing well.
Add the ground mixture and mix well.
Lastly add the sago and the vermicelli.
Cook for a few minutes mixing them thoroughly.
Add the coconut and the cashew nuts.
Mix well.
The delicious mixed pulao is ready now!!

RADISH COCONUT CHUTNEY

This is a fine side dish for idli and dosa varaities! If the radish is fresh, no body will believe that the chutney has radish in it!

முள்ளங்கி தேங்காய் சட்னி

Ingredients:

Chopped radish pieces- 4 small cups
Shredded coconut- 2 cups
Tamarind- a marble size
Split black gram- 4 tsp
Green chillies-5
Asafetida- a small pea size
Salt to taste
Mustard seeds- 1 tsp
Curry leaves-a few
gingelly oil-2 tbsp

Procedure:

In a tsp of oil fry the black gram and the asafetida to golden brown.
Fry the green chillies for a few seconds.
Grind all the ingredients with salt to a coarse paste.
Heat the remaining oil in a sauce pan.
Add the mustard seeds and curry leaves.
When they splutter, pour the tempering in the chutney.
Mix well.
The delicious Radish chutney is ready now!

CHICKEN SUASAGE CURRY

This is a fine filling for a sandwich.

CHICKEN SUASAGE CURRY

Ingredients:

Chicken sausages- 8
Chopped onion-1 cup
Chopped green chillies-half sp
Chopped tomatoes- 1 cup
Chilli sauce- 1 tbsp
Soy sauce- 1 tsp
Chopped capsicum- 1 tbsp
Frozen corn-2 tbsp
Chopped mint- 2 tbsp
Salt to taste
Oil- 3 tbsp
Turmeric powder= half sp

Procedure:

Wash the sausages and keep it in water for 15 minutes.
Then microwave them in high for 1 minute.
When cooled, cut them into desired size.
Heat a pan and pour the oil.
Add the chopped onion with the green chillies and fry them to golden brown.
Then add the chopped tomato with the turmeric powder and cook until they become soft and mashed.
Add corn, capsicum, mint and salt.
Cook for a few seconds.
Then add the sausage chucks with the sauces and cook for a few minutes.
Now the chicken sausage curry is ready!!

ENNAI KATHTHARIKKAI CURRY

This is a famous side dish especially for the briyani varieties. Years back, I have learnt this from a Muslim friend who belonged to Salem area. In her area, Thalicha [Mutton kuzhambu with bones, dal and vegetables] and this ennai kathtahrikkai kuzhambu are the most famous side dishes for the Briyanis. Fresh and tender small brinjals will always enhance the taste.

எண்ணை கத்தரிக்காய் கறி

Ingredients:

Small tender brinjals-15
Chopped ripe tomatoes- 1 cup
Small onion- a handful
Small garlic flakes-10
Tamarind- a small lime size
Salt to taste
Gingelly oil-5 tbsp
Turmeric powder- half sp
Asafetida powder- half sp
Chilli powder- 2 tsp
Coriander powder- half sp
Chopped coriander- 3 tbsp
Curry leaves-a few
Peppercorns- half tsp
Slit green chillies-3

Fry the following ingredients to golden brown:

Groundnuts-2 tbsp, sesame seeds- 1 tsp, fenugreek seeds- 1 tsp, cumin seeds- half sp

Procedure:

Soak the tamarind in warm water for an hour and then extract its thick juice.
Heat a pan and pour a tbsp of oil.
Fry the onion, garlic and the tomatoes until they are cooked well and the oil floats on top.
When cooled grind them with the fried ingredients to a fine paste.
Cut the brinjals in to long fleshy stripes.
Add the powders, ground paste and salt.
Mix well and allow it to marinate for 15 minutes.
Pour 3 tbsp of oil.
Add the peppercorns and the slit green chillies along with the greens and fry them for a few seconds on slow fire.
Add the brinjals and cook for some minutes.
Add the tamarind extract and mix well.
Cook until the brinjals are done and the gravy is thickened.
Pour the remaining oil around it and put off the fire.
Ennai kaththarikkai curry is ready now to serve!

VENTHAYA MANGAI PICKLE

This is one of the most favourite pickles for me. The season for raw mango as well as Mangoes has gone. But still I can get some Kerala raw Mangoes here which is sweet and fleshy. When I have seen them last week in a famous Indian Super market, I immediately grabbed them and the next day, I have made this venthaya mangai pickle. I prepared with 4 mangoes but it didn’t even last for a week. My family members finished it within a few days!

வெந்தய மாங்காய் ஊறுகாய்

Ingredients:

Raw mango- 2
Fenugreek seeds- 1 tsp
Chilli powder- 2 tsp
Turmeric powder- half sp
Salt to taste
Gingelly oil- half cup
Asafetida- a small marble size
Mustard seeds-1 tsp

Procedure:

Cut the mangoes in to small cubes.
In a tsp of oil, fry the asafetida and fenugreek seeds separately to golden brown.
When cooled, grind them to a fine powder.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the magoes with the turmeric powder and salt and fry them on slow fire for 5 minutes.
Then add the chilli powder and cook for 5 minutes.
Then add the fried powder and cook again for a few seconds.
Now venthaya mangai pickle is ready.
This goes well with Thayir sadham and sambar sadham.

CHINESE BREAD DOSAI

There are so many varieties of recipes we can cook on bread slices. This is a new innovative creation using Chinese ingredients with dosa batter! Fresh white bread slices with this batter would do miracles for one’s appetite!

சைனீஸ் பிரெட் தோசை

Ingredients:
Bread slices- 16
Butter to spread and use
Dosa batter- 4 cups
Finely chopped spring onion- half cup
Finely sliced onion-1
Finely chopped green chillies-4
Finely chopped capsicum-2 tbsp
Chilli sauce- 2 tbsp
Soya sauce- 1 tbsp
Procedure:

Cut off the crisp corners of the bread slices and spread slightly the butter on one side.
Mix in all the ingredients in the dosa batter.
Heat a dosa tawa and grease with little butter.
The fire should be medium.
Place one bread slice on it with buttered side facing down.
Spread the dosa batter evenly and thinly on it.
Immediately flip the bread slice to the other side.
Again spread the batter in the same way on it.
Slightly spread butter around it instead of pouring oil around it like we do for dosai.
When both sides are cooked to golden brown, take it away.
Tasty and delicious Chinese bread dosa is ready!!

VARIATION:

CHINESE CHEESE BREAD DOSA:

For this, we need cheese slices or shredded cheddar cheese.
When one bread dosa is being cooked, place either some cheddar cheese or place a cheese slice carefully on top of it.
Cover with another buttered slice.
Spread dosa batter on top.
This will be very delicious when both sides are cooked to golden brown and the cheese inside the bread slices is slightly melted!!

LADIES FINGER PACHADI

This is a very different pachadi and tasty too. More suitable for pulao varieties.

வெண்டைக்காய் பச்சடி

Ingredients

Ladies finger- 250 gm
Enough fresh curd
Finely chopped onion-1
Finely chopped tomato- half cup
Finely chopped green chillies-2
Shredded ginger- half sp
Cumin seeds-half sp
Asafetida pr- half sp
Turmeric powder- half sp
Finely chopped coriander- 2 tbsp
Sambar podi- half sp
Oil- 2 tbsp
salt to taste

Procedure:
Wash and cut the vegetable in to thin slices.
Heat a kadai and pour the oil.
Add the cumin seeds and when they start to splutter, add the ladies fingers and fry on slow fire.
After a few minutes, add the onions with the green chillies.
Fry them for a few minutes.
Then add the tomato with the powders and salt and cook until the ladies fingers become soft.
When the ladies fingers are still in green colour, sprinkle the sambar powder and cook for a few seconds mixing well.
Add the coriander.
When cooled, mix in with a liberal quantity of fresh curd.
Now the pachadi is ready for serving!!

CLUSTER BEANS PORIYAL:

This is a famous poriyal in the native place though there are some variations in the cooking. Fresh and tender cluster beans taste delicious when they are cooked as poriyal.

 
கொத்தவரங்காய் பொரியல்

Ingredients:

Cluster beans- 250 gm
Finely chopped onion-1
Finely chopped green chillies-2
Mustard seeds- 1 tsp
Black gram- 1 tsp
Curry leaves- 1 arc
Chopped coriander- 3 tbsp
Salt to taste
Oil- 2 tbsp
Turmeric powder- half sp
Shredded coconut- half cup
Asafetida- half sp

Procedure:

Cut the cluster beans into fine small pieces.
Boil them with salt, turmeric powder and enough water until they are ¾th cooked.
Drain off the excessive water.
Heat a kadai and pour the oil.
Add the mustard seeds and when they splutter add the black gram.
Fry it for a few seconds and add the onion with the green chillies, asafetida, curry leaves and the coriander.
Add a pinch of salt and cook for a few seconds.
Add the cooked cluster beans and fry them for a few seconds on a slow fire.
Lastly add the coconut, put off the fire and mix well.
Tasty cluster beans poriyal is ready now!!

TOMATO CHICKEN FRY:

This recipe is a very different version on chicken fry and tasty too! Even boned chicken pieces will have a more delicious taste !

கோழி தக்காளி வறுவல்

INGREDIENTS:

Boneless chicken pieces- 750 gms
Turmeric powder- half sp
Big onion-1
Shredded coconut- 3 tbsp
Red chillies-10
Cinnamon- 1” piece
Curry leaves- 3 arc
Fennel seeds- 1 tbsp
Poppy seeds- 1 tbsp
Cardamom- 5
Ripe tomato-2
Peppercorn- half sp
Small Garlic flakes- 15
Chopped coriander- half cup
Salt to taste
Oil- 3 + 1tbsp

Procedure:

Bake the onion with the skin on slow fire until the skin becomes black and nice aroma fills in the air.
Let it cool down.
Remove the skin, wash and cut it into big pieces.
Heat a pan and pour a tsp of oil.
Add the cardamom, fennel seeds, cinnamon, curry leaves, red chillies and the poppy seeds.
Fry them to golden brown.
Then add the coconut and fry for a few seconds.
Let them cool down.
Grind them to a paste along with the onion.
Mix this with the chicken pieces adding enough salt.
Let it stand for 15 minutes.
Mash the tomatoes coarsely with the garlic and the peppercorns.
Heat a pan and pour 1 tbsp of oil.
Add the tomato mixture with the turmeric powder and cook until the tomato becomes a paste and the oil oozes out.
Allow this to cool off.
Pour the remaining oil in a pan and heat it.
Add the chicken and cook until it is almost done.
Then add the tomato mixture and cook for a few minutes until every thing is mixed well and slighted roasted.
Add the coriander and mix well.
The delicious tomato chicken fry is ready now!
This is a nice sdie dish for sambar sadham, kurma, briyani varieties etc.

COCONUT MASALA CHUTNEY

There are so many varieties in coconut chutneys. This one is very different chutney using onion and tomato for the tempering.

தேங்காய் மசாலா சட்னி

Ingredients:

Shredded Cococnut-1
Tamarind- a small gooseberry size
Green chillies-6
Gram dal- 3 tbsp
Salt to taste
Finely chopped small onions- half cup
Finely chopped tomato- one cup
Finely chopped coriander leaves- 2 tbsp
Fennel seeds- half sp
Gingelly oil- 3 tbsp

Procedure:

Grind the coconut with the green chillies, tamarind and gram dal with enough salt to a coarse paste.
Heat a pan and pour the oil.
Add the fennel seeds and when they splutter add the onion and fry well.
Add the tomatoes with the coriander leaves.
Fry them until the tomatoes become soft ands the oil floats on top.
Pour this on the coconut chutney and mix well.
Tasty coconut chutney is ready for the break fast now!

MANATHAKKAALI VATRAL KUZHAMBU

Vatral kuzhamvu can be prepared with either chili and coriander powder or sambar powder. In chetti nadu and Brahmin cooking, only sambar powder is used. But in most of the houses in south, chilli powder and coriander powders are used. In some places around Mayuram, Chidhambaram and Cuddalore area, they use ‘kuzhambu podi’ for all the kuzhambu varieties. It is prepared with red chillies, coriander seeds, thuar dal, Bengal gram and a little quantities of other spices like fennel seeds, cumin seeds etc. Here I am posting a simple version of vatral kuzhambu using sambar powder. It tastes divinely with hot rice and ghee!

மணத்தக்காளி வற்றல் குழம்பு

Ingredients:

Manathakkali vatral- quarter cup
Gingelly oil- 2 tbsp+ 1 tsp
Mustard seeds- half sp
Cumin seeds- half sp
Fenugreek seeds- half sp
Asafetida- half sp
Curry leaves- 1 arc
Bengal gram- 2 tbsp
Red chillies-5
Turmeric powder- half sp
Sambar powder- 11/2 tsp
Tamarind- a big lime size
Salt to taste

Procedure:

Soak the tamarind in warm water for half an hour and extract its juice.
Heat a pan and pour the 2 tbsp of gingelly oil.
Add the mustard seeds and when they splutter add the cumin seeds and fenugreek seeds.
When they start to turn golden brown add the Bengal gram, red chillies and the manathakkali vatral along with the curry leaves and asafetida powder.
Fry them for a few minutes.
Add the tamarind juice with the sambar powder and salt.
Le it boil for a few minutes.
When the kuzhambu is thickened, pour the remaining oil.
Keep it on slow fire for 2 minutes.
Serve this with hot rice, melted ghee, pappads and chips!

TOMATO THOKKU

There are always so many side dishes for 'pepper pongal'. Coconut chutney, brinjal kothsu, and green gram sambar are very famous combinations for milagu pongal. But this one is a delicious and tastiest side dish for the 'milagu pongal'. It seems simple to prepare. But the result will be fantastic!!

தக்காளி தொக்கு

Ingredients:

medium sized tomatoes-5
turmeric powder- half sp
chilli powder- half sp
fenugreek seeds- 1 tsp
asafoetida- a pea-sized piece
gingelly oil- 1/4 cup
mustard seeds- 1 tsp
salt to taste

Procedure:

soak the ripe tomatoes in hot water for half an hour.
Then remove the skins.
Mash the tomatoes in a mixi.
Fry the fenugreek seeds and the asafoetida in a tsp of oil to golden brown.
When cooled powder them finely.
heat a pan and pour the oil.
When they splutter add the tomato with the turmeric powder.
let it cook on medium fire.
When the tomato mixture in thickened add the powders with enough salt.
Let the tomato thokku cook for a few more minutes.
The tasty tomato thokku is ready now!!

PANEER CHICKEPEAS CURRY

This is one of the delicious side dishes for chapathi. Other than white chickpeas, brown small chickpeas are more suitable for this gravy. Chickpeas must be soaked overnight in lots of water. In the morning the water must be drained, washed again twice in lots of water and pressure cooked with enough water before cooking.

பனீர் கொத்துக்கடலை மசாலா

Ingredients:

Paneer- 250 gm
Small brown chickpeas- 1 cup
Cumin seeds- half sp
Curry leaves- 1 arc
Chopped coriander-half cup
Turmeric powder- half sp
Sliced onion-2
Chopped tomato- 2 cups
Salt to taste
Oil- 4 tbsp

Grind the following ingredients in to a fine paste:

Small garlic flakes-5
Shredded coconut- 1 cup
Fennel seeds- 1 tsp
Shredded ginger- half sp
Chilli powder- 1 tsp

Procedure:

Soak the paneer pieces in warm water for 20 minutes and then drain the water.
Soak the chickpeas overnight, discard the water in the morning, pour fresh water and pressure cook them.
Heat a kadai and pour the oil.
Add the cumin seeds and when they start to splutter add the onions with the turmeric powder and the tomatoes.
Cook well until they are mashed and the oil floats on surface.
Add the greens and cook for a few seconds.
Add the chickpeas with enough salt and 2 cups of water.
When the chickpeas are absorbed in the gravy pour the ground paste with the paneer pieces.
Let the gravy boil for some minutes until it is thickened to desired consistency.
Hot paneer chickpeas curry is ready for chappathies as well as parottas.

CHETTINADU CHICKEN FRY:

This chicken preparation is special in a way as it has not much ground spices. With aromatic spices, it gives out a delicious taste.
Boneless chicken pieces are more suitable than the chicken with bones.

செட்டிநாடு கோழி வறுவல்

Ingredients:

Ghee- 1 tbsp
Oil- 1 tbsp
Broken cashew nuts-3 tbsp
Fennel seeds- half sp
Cinnamon- 2 pieces
Black gram- 1 tsp
Red chillies-5
Chopped small onions-2 cups
Finely chopped tomatoes- half cup
Turmeric powder- half sp
Small garlic flakes- quarter cup
Ginger and garlic paste- 2 tsp
Lime juice- 1 sp
Chilli powder- 1 tsp
Chilli sauce- 1 sp
Curry leaves- 3 arcs
Boneless chicken pieces- 750 gms
Salt to taste
Coarse pepper powder- 1 sp
Coarse fennel powder- 1 tsp

Procedure:

Heat a big kadai and pour the oil and the ghee. Add all the spices and fry well with the cashew nuts.
When they turn to golden brown add the chopped onion with the ginger-garlic paste and fry well.
Then add the tomatoes and the garlic flakes with the turmeric powder and cook well until the tomatoes are mashed and the oil floats on the surface.
Add the lime juice along with the chicken pieces, chilli powder and the curry leaves. Add enough salt.
Cook well on medium fire.
When the chicken pieces are cooked well, sprinkle the coarse powders and mix well.
Cook the chicken on slow fire for 5 minutes.
Delicious Chettinadu chicken fry is ready to serve!

SAMBAR PODI

In this also there are so many versions and measurements. But I am following this measurement only for the past 25 years and I simply love this! I never prefer any other version. This sambar podi and the samabr using this powder has yearned me so many appreciations among my friends, viewers and relatives!

சாம்பார்ப்பொடி


Ingredients:

Red chillies [ long and fully red one]- a handful
Coriander seeds-2 tbsp
Bengal gram- 1 tbsp
Fenugreek seeds- 1 tsp
Mustard seeds- half sp
Peppercorn-10
Cumin seeds- a pinch
Black gram-half sp

Procedure:

Dry roast all the ingredients on slow fire until an aroma floats on air.
There is no necessity to fry these in oil or to golden brown.
If possible, after frying these, keep them under the heat of the sun for a day to get better results.
Then powder them finely.

PULI AVAL


I always like this delicious snack. This is an ideal dish for the breakfast and a different one. For this, we have to use hand made rice flakes, not the machine made one. There are so many dishes like aval upma, aval pongal, aval apayasam, aval pulav we can prepare with rice flakes. But I think this is the tastiest of all!

புளி அவல்

Ingredients:

Rice flakes-4 cups
Tamarind- a big lemon size
Gingelly oil- 4 tbsp
Ghee- 1 tsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Red chillies-6
Bengal gram- 2 tbsp
Groundnuts- 2 tbsp [optional]
Shredded coconut- half cup
Curry leaves- 2 arc
Chopped coriander- 3 tbsp
Fried cashew nuts- 3 tbsp
Asafetida- half sp
Turmeric powder- half sp
Salt to taste

Procedure:

Wash the rice flakes and drain all the water thoroughly.
Soak the tamarind in 2 cups of water for half an hour in warm water and then extract its juice.
Heat a big pan and pour the oil.
Add the mustard seeds and when they splutter add the grams, asafetida, curry leaves, ground nuts and red chillies.
Fry them on slow fire until they turns to light golden brown.
Add the curry leaves with the turmeric powder and fry for a minute.
Then add the tamarind juice and allow it to boil.
When the gravy thickens add the salt.
When the gravy thickens almost to a paste and the oil floats on top add the drained rice flakes with enough salt.
Mix well on slow fire for a few minutes until the rice flakes are coated well with the tamarind paste.
Add the ghee and a tsp of gingelly oil and cook for a few seconds.
Lastly add the fried cashew nuts and the coconut.
Mix well for once and now the tasty puli aval is ready!

TOMATO BRIYANI

It will be very tasty if we make this briyani with ripe red tomatoes. Everybody has a different method to make this briyani. But I add a little lime juice in the process to enhance its taste.

தக்காளி பிரியாணி

Ingredients:

Tomatoes [medium size]-4
Basmati rice- 2 1/2 cups
Onion-2
Slit green chillies-6
Ginger garlic paste- 2 tsp
Mint leaves- a handful
Chopped coriander- half cup
Lime juice- 2 tsp
Salt to taste
Oil-4 tbsp
Ghee-3 tbsp
Turmeric powder- half sp

Powder the following coarsely:

Fennel seeds- half sp, cardamom-3, cinnamon-1 inch piece, cloves-2

Procedure:

Wash and soak the rice in enough water.
Heat a vessel and pour the oil and a tbsp of ghee.
Slice the onions thinly and add them to the oil and fry to golden brown.
Then add the ginger garlic paste and fry them for a few minutes on slow fire.
Then add the chopped tomato with the greens and fry them until the tomatoes are mashed and the oil floats on top.
Lastly add the powder and fry for a few seconds.
Pour 5 cups of water and add the rice.
When the rice is half cooked, add the lime juice and salt.
When the water is evaporated and the rice is cooked to 3/4th, cover it with a lid and keep it in ‘ dhum ’ in the gas oven to 160 degree C for 20 minutes.
Mix once in interval and pour the remaining ghee around the corners.
The delicious tomato briyani is ready now!

SPINACH SALAD

There are so many salad varieties we are serving as a side dish for the briyani and pulao varieties. But this salad is a rich one compared to others by its sheer colorfulness as well as its delicious taste! Mulaikeerai and ponnangkanni keerai can also be used instead of spinach [palak] keerai!

கீரை சாலட்:

Ingredients:

Spinach- a small bunch
Finely chopped green chillies-2
Finely chopped ripe tomato-a small one
Finely chopped Sambar onions-15
Finely chopped ginger- half sp
Cumin seeds- half tsp
Asafetida- half sp
Gingelly oil- 2 tbsp
Finely chopped coriander- 1 tbsp
Enough curd
Salt to taste

Procedure:

Wash the spinach leaves and chop them finely.
Heat a kadai and pour the oil.
Add the cumin seeds and when they splutter add the chopped onion with the ginger and the green chillies.
Fry them finely.
Add the finely chopped tomato with the asafetida and fry them nicely until the tomato is finely mashed and the oil floats on top.
Add the finely chopped spinach along with the coriander.
Cook on medium fire.
In the half way add one or two pinches of salt according to the taste and the quantity of the spinach.
Put off the fire when the spinach is cooked well and still in the green colour.
When cooled mix with a liberal quantity of fresh curd.
Enjoy with a hot pulao!

RADISH KURMA

There are so many side dishes are cooked for chappathi. Kurma varieties, curry varieties and dal curries are there to enhance the taste of chapathies. Up course, there are non-veg dishes too. This radish curry is a mouth-watering recipe which goes well with parottas and chappathies. This I have learned recently from my friend. Until that minute, I never believed that radish can be cooked so deliciously as a kurma variety.

முள்ளங்கி குருமா

Ingredients:

Big tomatoes-3
Oil- 3 tbsp
Cinnamon- 1
Cloves-2
Cardamom-2
Finely chopped small onions- 1 cup
Small garlic flakes-15
Chopped coriander- half cup
Medium sized radish-2
Chilli powder- half sp
Coriander powder- half sp
Turmeric powder- half sp
Salt to taste

Grind the following ingredients to a paste:

Shredded coconut- 3 tbsp
Fennel seeds- half sp
Poppy seeds- half sp

Procedure:

Put the tomatoes in full of hot water for some minutes and then remove the outer skins.
Grind the tomatoes in to a paste.
Heat a kadai and pour the oil.
Add the cinnamon, cloves and the cardamom and fry for a few seconds.
Add the sambar onions with the coriander and the garlic flakes.
Fry for a few minutes.
Then cut the radishes in to small cubes and add to the frying mixture.
Fry for a few seconds.
Add the powders with the tomato paste.
Pressure cook this mixture for 1 whistle.
When cooled, again pour the radish gravy in the same pan and add the ground paste with enough salt.
Cook for a few minutes.
The delicious radish curry is ready to serve now!

POTATO 65

Potato can be roasted, fried and made as a gravy in so many ways! Every one likes to have this always as a side dish with the food! Especially the children always love to eat this! This is a very grand and delicious recipe to serve in a feast! The hung curd makes this potato 65 very special and tasty!

உருளைக்கிழங்கு 65

Ingredients:

Big potatoes-4
Chilli powder- 1 tbsp
Gram flour- 1 tbsp
Baking powder- 1 tsp
Enough oil to fry
Salt to taste
Onion-4
Slit green chillies-6
Fresh curd- 1 cup
Ajinomoto- 2 pinches
Garam masala powder- half sp
Curry leaves- a handful

Procedure:

Pour the curd on a thin white cloth and tie it tightly with a rubber band.
Hand it on the tap of the sink.
The water will drip in the sink and all the water will be drained out and we can get the fresh hung curd within half an hour.
Slice the onions finely.
Cut the potatoes in medium cubes and mix them with the powders and enough salt except the garam masala and ajinomoto.
Cook them in a micro oven in high for only 10 minutes.
Deep fry them in batches to golden brown.
Drain them in a kitchen paper towel.
Heat a kadai and pour 2 tbsp of oil.
Add the onions with the green chilles and curry leaves and fry them to golden brown.
Add the hung curd and fry it mixing well.
Sprinkle the garam masala and ajinomoto and mix well.
Add the cooked potato and cook them on medium fire for 10 minutes mixing in intervals.
Or it can be cooked again in the micro oven in High for 10 minutes.
The delicious potato 65 is now ready with its richness!

CHICKEN BALLS GRAVY

This is a rare and delicious recipe. This is an ideal side dish for pulav varieties as well as parottas, chappathies etc. I always prepare this with jeera pulao and vegetable curd salad.

கோழி உருண்டைக்குழம்பு

Ingredients for the balls:

Boneless chicken pieces-750gms
Shredded coconut-2 tbsp
Shredded ginger- 1 tsp
Small garlic flakes-15
Chopped small onion- 10
Turmeric powder- half sp
Chilli powder- half sp
Coriander powder- half sp
Cinnamon powder- a pinch
Cloves powder-a pinch
Fennel powder- half sp
Green chillies-2
Curry leaves- a handful
Chopped coriander- half cup

Procedure:

Grind all the ingredients with salt except the greens.

Then add the greens, mix well and make small lime-sized balls.

Keep aside.

Ingredients for the gravy:

Coarse cardamom, cloves and cinnamon powder- 1 tsp
Curry leaves- 1 arc
Chopped coriander- half cup
Finely chopped big tomatoes-2
Finely sliced onion-1
Ginger-garlic paste- 1tsp
Medium sized potato cubes- 1 cup
Salt to taste
Chilli powder- 1 tbsp
Coriander powder- 1 tbsp
Turmeric powder- half sp
Oil- 4 tbsp
Grind the following to a fine paste:

Small onions-10, garlic flakes-8, green chilli- 2
Shredded coconut- 4 tbsp
Fennel seeds- 1 tsp

Procedure for the gravy:

Heat a big kadai and pour the oil.
Add the coarse ground powder with the sliced onion and fry for a few minutes on slow fire.
Then add the chopped tomatoes with the turmeric powder, the greens and the ginger garlic paste. Fry them until they are mashed well and the oil floats on top.
Add the potato cubes with 2 cups of water and let the gravy boil well..
When the potatoes are cooked, add the ground paste with enough water, powders and salt.
Let the gravy boil for some minutes.
Now add the chicken balls two at a time.
When the chicken balls are cooked and rise to the top, add another batch of chicken balls.
Thus finish all the balls.
Now the delicious chicken balls gravy is ready!

FRUIT KESARI

This kesari is a very special sweet as it has pieces of delicious fruits in it. This is a very fine dessert to serve the guests after a grand meal.

பழ கேசரி

Ingredients:

Semolina- 2 cups
Sugar- 4 cups
Warm water – 4 cups
Cardamom powder- half tsp
Saffron- a pinch
Warm milk- 3 tbsp
Apple-1
Ripe banana-1
Mango-1
Pineapple slices-4
Dates-10
Cashew nuts-20
Raisins-3 tbsp
Rose essence- a few drops
Ghee- half cup

Procedure:

Cut all the fruits in to tiny bits.
Soak the saffron in the milk.
Heat a kadai and pour the half of the ghee.
On medium fire fry the cashew nuts and raisins at first to golden brown.
Then remove them away keep aside.
Fry the semolina in the same ghee until the aroma floats on air.
In a big kadai pour the warm water.
When it starts boiling add the semolina and cook it until all the water is evaporated.
Add the sugar and cook on slow fire mixing continuously and pouring the remaining ghee in intervals.
Pour the saffron milk and sprinkle the cardamom powder.
Mix well.
When the kesari is cooked well, add all the fruits and fried nuts and raisins with the essence.
Mix well on slow fire for 5 minutes.
Pour a tsp of ghee on top and put off the fire.

MASAL VADAI

This is one of my most favourite snacks. This is also called as ‘ aamai vadai ’. Still I do not know the reason for it. With simple ingredients, this has a divine taste!

மசால் வடை

Ingredients:

Bengal gram- 2 cups
Finely chopped green chillies-2 tsp
Finely sliced onion-3
Curry leaves- 2 arc
Finely chopped coriander- 2 tbsp
asafoetida powder- half tsp
Salt to taste
Enough oil to fry

Procedure

Wash and soak the Bengal gram for an hour.
Then drain the water thoroughly.
Grind the dal with enough salt to a coarse texture.
Add all the ingredients to it and mix well.
Heat the oil.
The fire should be medium.
Take a small amount of the ground Bengal gram, make a small ball and flatten them to a vadai.
Toss it in the oil and fry it to golden brown.
Thus finish all the ground mixture.
The hot and tasty vadais are ready now!!

KOZHI AVARAI PORIYAL

This kozhi avarai belongs to the avaraikkai family. When we cut it, it resembles like a star. This is a rare vegetable. I have seen it when I was a young girl. Now after a long time, I have purchased this in the local market here. This vegetable can be cooked as poriyal and also used in sambar, mutton kuzhambu etc.

கோழி அவரை பொரியல்

Ingredients:

Kozhi avarai- 250 gms
Finely chopped onion-2
Green gram- 2 tbsp
Black gram- 1 tbsp
Mustard seeds- 1 tsp
Turmeric powder- half sp
Salt to taste
Chopped coriander- 2 tbsp
Oil- 2 tbsp


Grind the following ingredients coarsely:

Red chillies-3
Asafetida- half sp
Fennel seeds- half sp
Small garlic flakes-3
Shredded coconut- 3 tbsp

Procedure:

Heat a kadai and pour the oil.
Add the mustard seeds and when they splutter add the grams and fry them to golden brown.
Then add the onion and fry them for a few seconds.
Add the chopped kozhi avarai with the turmeric powder and salt.
Cook on medium fire.
After 5 minutes, add the ground paste and mix well.
When the vegetable is cooked well add the coriander.
Mix well and put off the fire.
NB: For viewers, I am publishing the photograph of Kozhi avarai [winged bean] here! This is very famous in Thai cooking!

VEGETABLE OMELETTE

There are so many varieties of omelettes in every body’s kitchen. This vegetable omelette is a very tasty dish which is a suitable filling for a delicious sandwich. Other than this, this vegetable omelette can be used in gravies and kuzhambu varieties to enhance the flavour as well as taste. For sandwiches, toast the bread slices, spread the butter on them and fill the slices with this vegetarian omelette and a few pieces of cucumber and tomatoes. Even without toasting and the addition of cucumber and tomatoes, this vegetable omelette sandwich tastes divinely!

Ingredients:

Sieved gram flour- 2 cups
Chilli powder- 1/4 sp
Finely chopped spring onion- 1/4 cup
Finely chopped onion- half cup
Finely chopped tomato- half cup
Finely chopped coriander- 2 tbsp
Finely chopped green chillies- 1
Salt to taste

Procedure:

Add the flour in a bowl.
Again add the vegetable mixture with salt.
Mix well with the fingers.
Then add enough water to mix it to a dosai batter consistency.
Heat a tawa and pour 1 tbsp of this batter.
Spread thinly.
Sprinkle a little oil around it.
Butter is a good substitute for the oil.
When one side is cooked to golden brown, flip the other side to cook.

NB:

The fire must be low to cook this to a golden brown colour.