Carrot Kheer

Ingredients

1/2 cup Almonds
2 cups Carrots (grated)
1 tsp Ghee
1/4 tsp Cardamom powder
500 ml Milk
2 tsp Khoya
1/2 cup Sugar
Pinch of Salt

Method

• Soak almonds in water for 2 hours and pell the almond skin. Coarsely grind the almonds. Set aside.
• Heat ghee on a pan. Add grated carrots and saute on medium heat until it softens about 5 minutes. Allow it cool. 
• Divide the sauted carrots. Grind one half of the carrots in a blender.
• Boil milk in a heavy bottomed pan. As milk begins to boil, add sauted carrots, pureed carrots, ground almonds, sugar, cardamom powder, salt and khoya. Mix well. Cook for 5-8 minutes until the mixture starts to thicken.
• Refrigerate for 1-2 hrs. Serve chilled.

Lake Smelt Fish Fry

Ingredients

250 gms Lake Smelt Fish
1 tsp Ginger, Garlic & Cumin (1/2 tsp) paste
1/2 tsp or 4-5 Curry leaves (finely chopped)
5 tsp Corn Flour
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Pepper Powder
1/2 tsp Lemon Juice
Salt per taste
Oil for deep frying

Method

• Gently mix together fish, ginger & garlic paste, curry leaves, 3 tsp corn flour, red chili powder, turmeric powder, pepper powder, lemon juice and salt. Refrigerate for marination up-to 10 - 15 minutes
• Add remaining corn flour and mix well.
• Heat oil for deep frying. Gently drop the fish into the oil. Cook for 2-3 minutes on each side on medium heat until the masala coating around the fish is crusty.
• Serve hot with lemon wedges and onions.

Dried Peas Masala | Pattani Masala

Ingredients

1 cup of Dried peas (washed & soaked overnight in water)
5 tsp Oil
Salt per taste
For seasoning
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
6-8 Curry leaves
Dry Spice powders
1/4 Turmeric powder
1 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Garam masala

1 large or 2 cups of Onion (diced)
1 large or 2 cups of Potato (diced)
1/2 cup of Tomato (diced)

Method

• Cook peas in a pressure cooker for up to 3-4 whistles
• Heat oil in a heavy bottomed pan. Add the ingredients listed under seasoning - mustard seeds, cumin seeds and curry leaves.
• As the seasoning starts to splutter, add the onions. Saute onions until they are wilted.
• Add dry spice powder listed above - turmeric powder, red chili powder, coriander powder and garam masala. Saute for 10-15 sec. Make sure that they dont get burnt at the bottom of the pan
• Add potatoes and mix well. Also add 2-3 tsp of reserved water from cooked peas so that it doesnt get burnt at the bottom. Cook in low heat until potatoes are half cook about 5 minutes
• Add tomatoes and cook for 2-3 minutes.
• Add dried peas along with reserved water. Mix well. Cook for 5 minutes on low heat.
• Add salt and mix well for 2 minutes. Garish with cilantro and serve with steamed rice, roti and chapati.

Manchatti Chicken Chops

Ingredients

1 kg Chicken
6-8 Curry Leaves
1/2 tsp of Turmeric powder
1-2 cup of Water
For the masala
4-5 Garlic Cloves (chopped)
1 large or 2 cups of Onion (diced)
1 tsp whole Pepper corns

Method

• Heat 5 tsp of oil in an earthen pot or a heavy bottemed utensil. Add pepper corns. when it starts to splutter, add garlic and onion. Saute until onions starts to wilt. Tranfer it into a seperate plate and allow it to cool. 
• Grind the above masala to a smooth paste. Add 1 cup of water while grinding
• Add chicken, tumeric powder and curry leaves to the same earthen pot. Saute for 5 minutes. 
• Add ground masala to the chicken. Add small amount of salt and cook in low heat for 10-15 minutes stirring oasionaly. If needed, add water for more curry.
• Add salt per taste and cook for another 10 to 15 minutes until chicken is cooked completely.
• Garnich with cilantro and serve it with steamed rice.

Varatharacha Chicken Kuzhambu

Ingredients

1 kg Chicken
2 cups Tomato puree
1/2 tsp Turmeric powder
1 tsp Red Chili powder
3 tsp Curry powder
Cilantro for garnish
1/2 tsp Kasturi methi
Salt per taste
5 tsp oil
For Masala
        1 small piece of cinnamon
        4 Cloves
        2 Cardamom

        1 tsp Fennel

        1/2 tsp Cumin Seeds
        8 Garlic Cloves
        1 inch piece of Ginger (diced)
        3 cups or 1 large Onion (finely chopped)
        8 whole Red Chilies
        1 Cup Grated coconut
        2 cups of water

Method

• Heat 2 tsp of oil in a heavy bottomed pan. Saute the ingredients listed under "masala" - cinnamon, cloves, cardamom, fennel, cumin seeds, ginger, garlic, onion and red chilies. Allow it to cool
• Grind sauted ingredients with coconut with 2 cups of water into a creamy sauce
• In the same pan, heat remaining oil. Add chicken and turmeric. Mix well and cook for 5 minutes in low heat
• Now add the masala, turmeric powder, red chili powder, curry powder and tomato puree. Add 1/2 tsp of salt and mix well. Continue to cook in low heat for 20 minutes
• Add kasturi methi and salt. Mix well. Continue to cook for another 10 minutes
• As oil starts to separate form rest of the ingredients, add cilantro and turn of the heat
• Serve it with rice, chapati, idli or dosa

Manchatti Chicken Kuzhambu | Chicken curry made in earthen Pot

Ingredients

500 gm Chicken
5 tsp Oil

Whole dry spices
1 Bay Leaf
1 inch Cinnamon Stick
2 Cardamom
5 Cloves
1/2 tsp Fennel seeds

Dry spice powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 1/2 tsp Red chili powder

10 Curry leaves
8 Green Chilies (cut lengthwise)
3 tsp Ginger-garlic paste
1 Large or 2 cups onion (diced)
1 Large or 1 cup Tomatoes (diced)

For masala
1 cup Coconut
1 cup Cashew nut (soaked in water for 1 hr)

2 tsp Salt

Method

1. Heat oil in a earthen pot. Add whole dry spices bay leaf, cinnamon, cardamom, cloves and fennel seeds. Saute for 10-15 sec
2. Add curry leaves and green chilies. Saute for 10-15 sec
3. Add onions and saute for 2-3 minutes. Then add ginger-garlic paste and continue to saute for a minute
4. Add dry spice powders - turmeric powder, coriander powder and red chili powder. Saute for a minute.
5. Add tomatoes. Continue to saute. Cook for 2 minutes
6. Then add chicken and mix well. Make sure that all the masala is evenly coated around the chicken. Cook for 5 minutes. And then add 1/2 tsp salt. Continue to cook for 10-15 minutes on medium heat.
7. Make a smooth paste of coconut powder and cashew paste with 1 cup of water. Add this to the chicken. Add remaining salt. Cook for another 10-15 minutes.
8. Sprinkle cilantro. Serve with rice varieties, breads, idli or dosa

Chow Chow Poriyal | Chayote Squash Fry

Ingredients

2 Chayote Squash | Chow Chow  (peeled, seeds removed & diced)
1/2 Red Onion (finely chopped)
1/4 tsp Mustard seeds
4-5 Curry leaves
4 Green Chillies (finely chopped)
1/4 tsp Turmeric powder
1 tsp oil
Salt per taste

Method

1. Heat oil in a heavy bottomed pan. Add mustard seeds. When it starts to splutter, add green chilies and curry leaves. Saute for 10-15 sec
2. Next, add onions. Saute for 30 sec. When onions starts to wilt, add turmeric powder. Then saute for 5 sec
3. Add chow chow squash and mix well. Add 1/4 cup of water prevent burning at bottom of the pan. Cook on low heat for 10-12 minutes. When it softens, add salt. Continue to cook for another 2 min and then turn off the heat
4. (optional) garnish with grated coconut and cilantro for addiotnal flavor.
5. Serve it as an accompaniment with curries and chapati

Broccoli Stir Fry

Ingredients
250 gms Broccoli florets
1/2 Onion, finely chopped
3 Garlic Cloves crushed
1/2 tsp Sambar powder
Salt
3 tsp Oil

Method

• Heat oil in a heavy bottomed pan
• Add crushed garlic and onions. Saute until onions softens.
• Then add sambar powder. Saute for few seconds
• Add broccoli florets. Saute in low heat for 10-12 minutes
• Add salt and saute for another 2 minutes 
• Turn off the heat. Serve as a side dish 

Veg Palak Pulav | Spinach Pulav

Ingredients
3 cups Basmati Rice
200 gms Spinach
1 cup Meal maker
1/4 cup Peas
4 Curry leaves
4 Green Chilies
1 Red Onion, thinly sliced
1/2 Tomato, diced
2 tsp Ginger & Garlic paste
Oil
Salt
4 cups of Water

For tempering dry whole spices
1 Bay leaf
8 Cloves
1 inch piece Cinnamon
4 Cardamom
1/4 tsp Fennel


Method

• Wash and soak basmati rice in water for 10 minutes
• Make spinach pure with 1/2 cup of water
• Boil meal meaker (soya chunks) seperately in water for 10 minutes and drain excess water
• In a pressure cooker pan, heat 4 tsp of oil. Add all the whole dry spices-bay leaf, cloves, cinnamon, cardamon, fennel
• Add curry leaves, green chilies and onions. Saute until onions softens
• Then add cooked soya chunks, peas and tomato. Saute for 5 minutes
• Then add spinach pure and water. Bring it boil. Add salt per taste
• Then add soaked basmati rice. Mix well. Pressure cook for 2-3 whistles
• Serve hot with yogurt or raita

Pomfret Fish Tawa Fry

Ingredients
2 Whole Pomfret Fish
Oil for frying

For masala
2 tsp of Red Chili Powder
1/2 tsp Turmeric powder
3/4 tsp Salt
1 tsp Rice Flour
1/4 cup tamarind pulp
3 Garlic Cloves
1 inch Piece of Ginger
1/2 tsp Fennel seeds
2 Green Chilies

Method

• Make a fine paste of ginger, garlic, fennel seeds and green chilies
• In a bowl, mix together above ground masala paste, red chili powder, turmeric powder, salt, rice flour and tamarind pulp

• Make gashes on both the sides of fish

• Gently apply the marinade all over the fish and massage will. Marinade for atleast 30 minutes

• On a flat pan, heat 3-4 tsp of oil. Gently place the fish on the pan. Cook on medium-low heat for atleast 8-10 minutes on each side

• Serve hot with onions and lemon wedges

Simple Pongal Recipe

Ingredients
1/2 cup Moong Dal
1 cup, Sonamasoori Rice
5 cups of Water
1/2 tsp Whole Pepper Corns
Salt

For tempering
3 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp Grated Ginger
4 Green Chilies, cut lengthwise
5 Curry leaves

Method

1. Wash and soak rice in water for 15 to 30 minutes
2. Dry roast moong dal in a  pressure cooker on low heat until it starts to turn to aromatic light brown color. Set aside
3. Now add 4 cups of water. To this add rice, roasted moong dal and whole pepper corns. Pressure cook up to 4-5 whistles 
4. Heat oil in a seasoning pan. Add mustard seeds, cumin seeds, ginger, green chiles and curry leaves. Pour tempering on cooked pongal
5. Add salt and remaining 1 cup of water. Mix well. Turn on the heat and cook for 3-4 minutes in low heat
6. Serve hot with chutney

Bharwa Bhindi | Whole Stuffed Okra Fry

Ingredients
500 gms Okra, trim edges & slit in the middle

For stuffing
1 Onion, cut into cubes
1/2 tsp Chili powder
1/2 tsp Roasted Cumin Powder
1/4 tsp Turmeric powder
1/4 tsp Chaat masala
Salt
4 tsp Oil, divided

Method

1. Heat 2 tsp oil in a heavy bottomed pan. Fry onions until it is wilted. Add the dry ingredients red chili powder, roasted cumin powder, turmeric powder, chaat masala and salt. Mix well and turn off the heat. 
2. Grind the above masala to a smooth paste.
3. Stuff the masala paste inside okra
4. In the same pan. Heat 2 tsp of oil. Add okra. Saute in medium-low heat for 15 minutes until it is cooked completely. 
5. Tip: add additional 2tsp of oil, if you like to brown and soften Okra
6. Serve as a side dish for roti and pulav

ಅವರೆಕಾಯಿ Usli | Mochakottai Sundal

Ingredients
200 gms Avarekayi
Salt

For tempering
2 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Hing
3 Green Chilies, cut lengthwise
4-5 Curry leaves

For garnish
Cilantro
Grated coconut

Method

• Boil Avarekayi in a pressure cooker upto 3 whistles. Drain the water
• Heat oil in a heavy bottomed pan. Add mustard seeds, hing, green chiles and curry leaves. When oil starts to splutter, saute for just a few sec
• Add cooked avarekayi, salt, cilantro and grated coconut
• Have it as a snack, starter or a side dish

Tindora sabji with Peanuts | Kovakkai Poriyal | Ivy Gourd Fry

Ingredients
500 gms Tindora, trim edges & cut lengthwise
1 Onion, finely chopped
1/2 tsp Sambar powder
3 tsp Grated coconut
1/4 cup Peanuts
Salt
3 tsp Oil

For tempering
2 tsp oil
1/2 tsp Mustard seeds
1 tsp Channa Dal
A sprig of curry leaves

 Method

• Heat oil in a heavy bottomed pan. Fry peanuts until it turns to light brown color and set aside
• Add another 2 tsp of oil. Then add mustard seeds, channa dal and curry leaves. When oil starts to splutter, add onions. Fry until it is wilted
• Add sambar powder and saute for few seconds 
• Add tindora. Mix well. Cover the pot and cook in low heat for 15-20 minutes with occasionally mixing
• Add salt and grated coconut. Cook for 2 more minutes
• Garnish with peanuts. Serve with roti

Horse Gram Dosa :: Kollu Dosai :: Hurali Kaalu Dose

Ingredients
2 cups Sona Masoori Rice
2 cups Idli Rice
1 cup Urad Dal
1 cup Horse gram
1 tsp Fenugreek seeds
3-4 cups of water to grind batter

For Dosa
Salt per taste 1 1/2 tsp - 2tsp
Oil for frying
1 tsp Eno Fruit Salt  or 1/3 tsp Baking Soda

Method

• Soak all the ingredients separately in water for 4-6 hours. But horse gram needs to soak for atleast 12 hrs
• Wash the grains for atleast 2 times
• Urad dal and fenugreek seeds goes first in wet grinder. Add 1/2 cup of water. Grind for 10 mins until it is fluffy. Add sona masoori rice or idli rice with 1 cup of water. Grind for another 10-12 mins until the batter is smooth. Transfer the batter to another container for fermentation
• Next add the remaining rice grind for another 10 min to a smooth mixture. Add 1 cup of water. Transfer the batter to the same container for fermentation.
• Mix the batter well and ferment for 6 to 10 hours. 

For making dosa

• Mix either eno fruit salt for soft dosa or baking soda for crispy dosa and salt. Add water to adjust the consistency of batter (should not be too thick or too thin. Batter should stick to the ladle when dipped). Mix well
• Take a scoop of batter, pour on a hot griddle. Make a swirl all the way to the edge of the pan. Cook on medium-high. Add few drops of oil to the edges. Cook for a minute in each side
• Slowly take of from flame and serve hot with chutney, sambar or potato masala