2. Remove the stalks of the curry leaves and crush the leaves using the blender for a few seconds
3. Add two cups of water to the chicken pieces, turmeric powder, salt and the crushed currry leaves pulp
4. Boil over medium heat for 5 minutes and then add the chopped onions, ginger-garlic paste, chili powder and coridander powder.
5. Allow to boil for another 5 minutes.
6. In another skillet heat a little cooking oil and stir fry the aniseed, clove and cinnamon pieces.
7. Add this to the boiling chicken gravy along with the coconut paste.
8. Bring to simmer for a couple of minutes and take off the stove and serve.
2. Slice green chili and onions.
3. In a blender, grind one cinnamon piece, 3 cloves, ginger and garlic to a paste and set aside (paste 1).
4. Separately grind grated coconut, khus khus, and cashew nut to a smooth paste and set aside (paste 2).
5. In a pressure cooker add oil and heat. Add 2 cloves and one cinnamon piece along with sliced onion and green chili and sauté till the onions turn translucent.
6. Add the marinated mutton and fry till the curd is absorbed. Now add the chopped coriander leaves and coriander powder along with paste 1.
7. Raise the flame to high and close the lid after adding enough water to cook the mutton. Putting on the weight (steam stopper), you can reduce the heat to low and cook for 15mts.
8. When the cooker is cold enough to open, bring it back on low heat, add the paste 2 and stir for a couple of minutes.Finally just before taking off from the stove, squeeze in lime juice.
Meen Columb(Fish Curry)Ingredients
2. Soak tamarind in warm water and squeeze the pulp.
3. Coconut gratings must be ground to a fine paste. Chop onion finely.
4. Heat a pan and pour oil. First add the mustard seeds and when it splutters, add fennel seeds
5. Then add the finely chopped onions and whole garlic. When the onions turn golden yellow, add the curry leaves and chopped tomatoes and fry for 5 minutes.
6. Add the turmeric powder, chilly powder, coriander powder and the tamarind pulp.
7. Add a cup of water and half a teaspoon salt and allow the curry to boil a few minutes.
8. When the curry is boiling, add the cleaned fish pieces along with the coconut paste.
9.After adding the fish, allow the curry to simmer for a few minutes.
Coconut milk RiceIngredients
2. Then add red chilli powder, corriander powder,coconut milk ,salt.
3. Add required water and add basmati rice and allow it to boil.
4. Then fry cashew nuts and dried grapes in ghee and garnish before serving.
Ponnanganni keerai RiceIngredients
2. Add chopped onion, chopped tomato and curry leaves and saute them one by one.
3. Add salt and little water, so that the kerrai will get cooked.
4. when the keerai is cooked, add little oil to make it crispy.
5. Add groundnuts and cooked rice and stir well. Keep it in simmer for 2 mins.
6. Garnish it with corriander leaves and serve hot.
2. Saute the onions till they get transparent. Then, add the brinjals also.
3. Add the spice powders and saute the curry for 4-5 minutes.
4.Cook the rice in the quantity.Do not overcook.
5. Allow it to cool and then mix it with the curry just prepared above taking care to see that u do not mash them up.
6. Garnish with finely chopped coriander leaves. Serve hot.
katti parupu(Dal Curry)Ingredients
2. In a pan, pour oil and when it is hot, add the mustard seeds.
3. When they splutter, add the chopped onion, red chilly, asafetida and curry leaves.
4. After frying for a couple of minutes, add the mashed dhal with salt and let this curry to simmer for a couple of minutes.
5. Serve hot.
Kathirikai puli kuzhambu (Egg plant tamarind curry)Ingredients
2. Cut onion, green chili into fine pieces. Soak the puli or tamarind in a cup of water and get the juice.
3. In pan heat oil. Add the mustard seeds, split urad dal, when the mustard seed start to splatter.
4. Add the cut onion, green chili, garlic, curry leaves and cook until the onion turns golden brown.
5. Add the curry powder and cook for 1 to 2 minutes.Add the Kathirikai and fry for 1 to 2 minutes.
6. Add the coconut milk and puli or tamarind juice and bring to boil.
6. Simmer and cook until the oil floats on the top and serve.
2. Heat oil in a pan, add onion and cook until it turns golden brown.
3. Now add mustard seed, green chili, curry leaves and cook for 2 min.
4. Now add the chana dal and cook for 1 min. Add water and bring to boil.
5. Now add the vermicelli and ghee. Cook until the vermicelli is cooked.
6. Now serve the kichadi.
Fried Raw PlantainsIngredients
2. Chop Onion and garlic fine and set aside.
3. Squeeze the tomato and extract pulp.
4. Mix all the ingredients except oil and marinate the cut plantain pieces in it for 15 minutes.
5. Heat the oil in a frying pan and fry the marinated pieces of plantain on a low heat for 15 minutes, stirring carefully till they slices turn golden yellow and crisp
2. Heat oil and fry onions, red chillies, green chillies, curry leaves and ginger garlic paste.
3. Add turmeric powder, garam masala, tomatoes and salt.
4. Fry well till the oil and the ingredients seperates.
5. Mix this into rice and garnish with spring onions and Coriander leaves.
2. Then add the finely chopped tomatoes, finely chopped green chilly, chopped garlic, cumin seeds, tamarind juice, turmetic powder and salt.
3. Pressure cook the mixture again for a single whistle.
4. Heat a pan. Add oil. Then add the mustard seeds, urad dhal, curry leaves and few garlic pods.
5. Add this seasoning to the paruppu.
Pavakkai Puli khuzambuIngredients
2. Squeeze tamarind pulp adding some water to it.
3. Heat a vessel with one tablespoon of oil and fry the 10 remaining shallots along with the cut tomatoes and 3 cloves of garlic for 5 minutes over medium heat.
4. Add red chili powder, coriander powder and the grated coconut and saute for a couple of minutes.
5. Allow the fried ingredients to cool and then make into smooth paste in a blender.
6. In the same frying pan, add two tablespoons of oil over medium heat.
7. Add the mustard seeds, then fenugreek and then the chopped onion.
8. Then add 3 cloves of garlic along with the curry leaves. Next, add the sliced pavakkai pieces and fry for 10 minutes.
9. Then add the turmeric powder. Stir often so that the vegetable is cooked evenly.
10. When the vegetable is almost cooked, add the ground paste with salt, tamarind pulp and two cups of water.
11. Allow this to simmer till the curry thickens to your required consistency.
2. Add cumin seeds and grind them together to a powder.
3. In a separate bowl, soak the tamarind in 4 cups of warm water for 15 minutes and draw the pulp and strain.
4. Add salt and Asafoetida, boil the water for a few minutes.
5. Add powdered spices and boil for about 5 minutes.
6. Season mustard seeds in little oil and add curry leaves.
7. Transfer this to the rasam. Serve hot with steamed rice or as a soup.
2. In a heavy-bottomed vessel add ¼ cup water and the brown sugar and keep it on a low flame.
3. When the brown sugar melts completely, strain and remove any impurities etc.
4. Add the mashed rice and dhal mixture to the brown sugar syrup stirring slowly.
5. Then add grated coconut and crushed cardamom.
6. Heat another vessel with ghee. Fry the cashew first and then add the raisin.
7. Add this fried cashew, raisin and rest of the ghee to the above mixture.