Ingredients
Chicken-3 lb(cut into bite-size pieces)
Olive oil-3 tblspn
Cardamom pods-5
Cinnamon stick-1
Cloves-4
Bay leaves-2
Onions-2 (chopped)
Garlic paste-2 tblspn
Chilli powder-½ tspn
Turmeric powder-½ tspn
Coriander powder-½ tspn
Garam masala-1 tspn
Salt to taste
Water as required
A few coriander leaves
Preparation
1.Heat oil in a deep pan. Add cardamon,cinnamon stick ,cloves and bay leaves.
2.Add onions and fry until it turns golden brown.
3.Add garlic paste and stir for a while.
4.Add chicken and stir well for 5 mins.
5.Add chilli powder,turmeric powder,coriander powder,garam masala and salt .stir for 10 mins.
6.Add water and bring to boil.
7.Keep the lid closed and let the chicken cook well about 35-45 mins in medium heat .stir it occasionally.
8.Remove from the heat and garnish with coriander leaves.
Ingredients
Cooked rice- 3 cups
Pine apple chunks-1 cup
Ginger garlic paste-1 tspn
Red chilli(crushed)-1 tblspn
Soy sauce-3 tblspn
Garlic clove - 3 (chopped)
Green chilli-2 (sliced)
Frozen peas-½ cup
Carrot(grated)-¼ cup
Turmeric powder-½ tspn
Redchilli,coriander, jeera(grind together)-1 tspn ( or use curry powder)
Raisins- 1 tblspn
Unsalted cashews-1 tblspn
Spring onions-3 (chopped)
Coriander leaves-1/4 cup
Preparation
1.Heat oil in a pan.
2.Add garlic,raisins and cashews.Roast for a while.
3.Add carrot ,peas,green chilli,crushed red chilli and pine apple chunks.stir well.
4.Add ginger garlic paste,turmeric powder and salt. Saute it.
5.Add soy sauce and stir well.
6.Add cooked rice and combine it.Add salt as needed.
7.Top with spring onions and coriander leaves.
Ingredients
Olive oil-2 tspn
Garlic clove(minced)-1 tblspn
Ginger(minced)-1 tblsn
Almond- 1 cup
Pepper- 1 tspn
Salt to taste
Preparation
1.Heat oil in a pan
2.Add garlic,ginger and salt.Roast for a while.
3.Add Almond and roast for 2-3 mins.
4.Add pepper and serve.
Ingredients
Toor dal -1/2 cup
Vegetables(drum sticks,potato,brinjal)
You can add any vegetables you like. - 2-3 cups
Onion(sliced)- 1
Tomato(diced)-1
Turmeric powder-¾ tspn
Tamarind - ½ lemon size (soaked in one cup water) to make pulp
Mustard seeds-1 tspn
Red chillies(broken into pieces)-2 nos
Asafoetida powder-a pinch
Salt to taste
Oil as required
Water as required
A few curry leaves
A few coriander leaves
For masala
Channa dal-1 tblspn
Urad dal-2 tspn
Fenugreek seeds-½ tspn
Asafoetida powder-¼ tspn
Jeera-1 tspn
Grated Coconut -3 tblspn
Red chillies-6-7 nos
Coriander seeds- 1 tblspn
Preparation
1.Heat 1 tspn oil in a pan.Add channa dal,urad dal,fenugreek seeds and asafetida powder.stir it for a while.Add the grated coconut and red chillies. Roast till it turns into golden brown and add coriander seeds and jeera. Stir for 2-3 mins.Cool this and grind it into a fine paste with little water.Keep it aside.
2.Cook the dal in pressure cooker along with salt, ¼ tspn turmeric powder and ½ tspn oil.
3.In a deep pan boil all the vegetables,onions and tomatoes along with salt,½ tspn turmeric powder about 10 mins.
4.Mix the cooked dal to it
5.Add the tamarind pulp and then add coconut masala(which kept early aside).
6.Add salt and water if needed.
7.Add the coriander leaves and boil for 5-10 mins.
8.Heat 2 tspn oil in a small pan.
9.Add mustard seeds.After seeds splutter add red chillies and curry leaves .
10.Add a pinch of asafoetida powder to this.
11.Pour this mixture over the cooked sambar.
Serve with Rice,Idli,dosa and pongal.
Ingredients
Channa dal-½ cup
Yam,Pumpkin,Ash guard(cubed)-1 lb (Either one or any)
Jaggery-½ piece
Grated coconut-1 cup
Cumin seeds-2 tspn
Pepper corns-1 tspn
Turmeric powder- ½ tspn
Chilli powder- 1 tspn
Oil-1 tblspn
Mustard seeds-1 tspn
Red chilli(broken into two)-2 nos
Salt to taste
A few curry leaves
Preparation
1.Cook channa dal until it is ¾ done.
2.Add yam,ash guard,pumpkin,turmeric powder and salt.cook for 15 -20 mins
3.Add chilli powder and jaggery and mix well.
4.Grind ½ cup coconut with cumin seeds and pepper corns using water.
5.Add the grinded coconut paste and saute for sometime, till the water dries up.Switch off the flame.
6.Heat oil in another pan and splutter mustard seeds.
7.Add red chillies,remaining ½ cup grated coconut and curry leaves.Saute it until coconut becomes golden brown.
8.Add this to the above vegetable curry and mix well.
Serve with rice.
Ingredients
Broccoli-1 bunch ( cut into florets)
Oil-1 tspn
Garlic (minced)-4 pods
Ginger(minced)-2 tspn
Onion(chopped)-1
Turmeric powder-½ tspn
Soy sauce-2 tblspn
Orange pepper(sliced)-1 ( you can also use Red pepper,yellow pepper and capsicum)
Pepper-1 tspn
Salt to taste(it should be very less because soy sauce also contains salt)
Preparation
1.Heat oil in a shallow pan.
2.Add ginger ,garlic and onion.Saute for a while.
3.Add orange pepper and turmeric powder.Stir well for 2 mins.
4.Add broccoli florets,salt and soy sauce.stir well.
5.keep the lid and cook for 5 mins in low heat.
6.Add pepper and again cook for 3 mins in low heat.
Serve with Rice,noodles and pasta.
Ingredients
Asparagus- 1 bunch
Oil - 2 tblspn
Cumin seed- 1 tspn
Ginger (minced)-1 tblspn
Lemon juice-1 tspn
Pepper-½ tspn
Salt to taste
Preparation
1.Discard the hard portion of asparagus and cut the remaining asparagus into 2 inch pieces.
2.Heat oil in a pan.Add cumin seeds and let it crack.
3.Add asparagus,ginger,lemon juice,pepper and salt.
4.Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
Serve hot with rice,fried rice and paratha.
Ingredients
Ladies finger(cut into rings)- 1 lb ( Wash it & pat them dry .Then cut).
Onion(chopped) - 1
Oil -2 tspn
Mustard seeds-1 tspn
A few curry leaves
Red chilli powder-1 tspn
Turmeric powder-½ tspn
Coriander powder-½ tspn
Asafoetida powder- a pinch
Salt to taste
Preparation
1.Heat oil in a frying pan.
2.Splutter mustard seeds.
3.Add onion and curry leaves.Saute for 3-4 mins.
4.Add ladies finger and stir well.
5.Add Red chilli powder,Turmeric powder,coriander powder,Asafoetida powder and salt.Fry it until the stickiness disappears from okra.
6.Shake the pan frequently and fry till soft in a medium heat.( about 5mins).
Serve with rice and paratha.
Ingredients
Cooked rice - 1 cup
Lemon juice -1 tblspn
Oil/ghee- 2 tblspns
Mustard seeds -1 tspn
Channa dal -1 tspn
Split black gram -1 tspn
Dry roasted peanuts- 1 tspn
Roasted cashew- 1 tspn
Red chillies- 2 nos
Curry leaves -10 -12
Ginger - 1' inch piece finely chopped
Green chillies -2 nos
Green peas-2 tblspn
carrot(chopped)-½ piece ( if you like)
Asafoetida powder- a pinch
Turmeric powder -½ tspn
Salt to taste
Coriander leaves
Preparation
1.Heat oil/ghee in a shallow pan.
2.Add mustard seeds and let it crackle.
3.Add channa dal,split black gram,dry roasted peanuts,roasted cashew,ginger and curry leaves.
4.Add dried red chillies broken into two.
5.Add green peas and carrot(optional).
6.Add a pinch of asafoetida powder.
7.Cook until dals change colour to light brown.
8.Mix turmeric powder in this. Stir it for half a minute
9.Add cooked rice, salt and lemon juice.Stir it for a while.
Garnish with coriander leaves.
Tastes well with Sambar,coconut chutney,parippu vada and yogurt.
Ingredients
Cauliflower-1 medium size
Chilli powder-1 tspn
Coriander powder-1 tspn
Turmeric powder-½ tspn
Cumin powder-½ tspn
Garam masala-½ tspn ( optional)
Salt to taste
Oil for frying
Preparation
1.Wash and clean cauliflower and separate the florets.
2.Boil the cauliflower florets in salted water for 5 mins. Drain it.
3.Take cauliflower florets in a pan and add chilli powder,coriander powder,turmeric powder and cumin powder.
4.Add salt to taste and mix well.
5.Add oil and place the pan in stove.stir well.Fry till soft in a medium heat.
6.Shake the pan frequently to brown cauliflower on all sides
7.Remove excess oil.
Serve with Rice,fried rice and chappathi.
Ingredients
Ladies finger(cut into small pieces)- 500 gm
Onion(chopped)-½ no
Tomato(chopped)-1
Tamarind -1 lemon size (soaked in one cup water) to make pulp
Grated coconut-150 gm
Oil-2 tblspn
Chilly powder- 1 tspn
Turmeric powder- ¾ tspn
Coriander powder-¾ tspn
Mustard seeds- 1 tspn
Red chillies-2 nos
Green chillies-2nos
Salt to taste
A few curry leaves
Preparation
1.Grind the coconut with cumin seeds and keep aside.
2.Heat oil in a pan and add mustard seeds.After seeds splutter add red chillies,green chillies,onions and curry leaves .saute for a while.
3.Add the ladies finger and fry for 5 mins or until the stickiness disappears.
4.Add chilly powder,coriander powder and turmeric powder.
5.Add the tomatoes and saute it
6.Add the tamarind paste and salt .
7.Add the coconut paste(which kept early aside) and required water if necessary. And let it boil for 10 mins .
Serve hot with rice and chappathi
Ingredients
Rice- 1 cup
split/yellow moong dal- 1/2 cup
cashews-a few broken into small pieces or halved
cumin-seeds- 1tspn
Pepper corn - 1 tspn
green chillies(slited) - 1
ginger - a small piece chopped finely
Asafetida powder(Hing)- a couple of pinches
curry leaves- a few
salt to taste
oil-1tblspn
ghee- 1 tblspn
Water to cook (5 cups)
Preparation
1.Take a Pressure cooker put the Rice, dal,salt and oil together and cook to get 4-5 whistles.
2.Take another pan and put Ghee,Cashew nuts and ginger . Roast till it turns into golden colour.
3.Add green chilies, Cumin seeds, Peppercorns, asafetida powder ,and Curry leaves, stir for 1 or 2 minutes.
4.pour this mix to cooked ven pongal and mix well.
Tastes well with Sambar,chutney and vada.
Ingredients
Cherupayar -1 cup
Onions(chopped) - 1
Tomato(chopped)-1
Few curry leaves
Mustard seeds- 1 tspn
Red chillies- 4 nos
Ginger-Ginger -2' inch piece (finely chopped)
Garlic - 4-5 cloves ( crushed)
Chilli powder- 1 tspn
Coriander powder- ½ tspn
Turmeric powder-½ tspn
Coconut milk(or grinded coconut paste)- 1 cup
Coriander leaves
Oil- 2 tblspn
Water as required
Salt to taste
Preparation
1.Cook chirruper with salt and keep aside.
2.heat oil in a pan
3.Add mustard seeds and let it crackle.
4.add the chopped ginger ,crushed garlic,red chillies ,curry leaves and stir it.
5.Add chopped onions. Sauté till the onions turn golden brown.Then add chopped tomatoes.
6.add turmeric powder,chilli powder and coriander powder and saute it
7.Add the cooked chirruper and mix well
8.Once it starts boiling, add coconut milk and let boil for 5 minutes.
Garnish with coriander leaves
Serve it hot with puttu,chappathies,rice and bread.
