Kalaan Poriyal (Mushroom Fry)

Kalaan Poriyal (Mushroom Fry)

     

                                                             

Ingredients

1. Button Mushrooms -12
2. Onion-1
3. Tomatoes-1
4. 1 teaspoon of curry powder
5. 1/2 teaspoon Tumeric Powder
6. 1/2 teaspoon cumin seeds
7. 1/2 teaspoon fennel seeds
8. 2 tablespoon of oil.
9. Some curry leaves

Method

1. Cut the mushroom into thin pieces.
2. Dice the onion & tomatoes
3. Heat the oil in the frying pan
4. Add cumin & fennal seeds
5. Add curry leaves
6. Add onion and  fry well. Add the mushrooms.
7. Then add turmeric & curry powder
8. Mix we'll then add tomatoes & salt.
9. Cook until mushroom becomes tender brown
10. Ready to be served for 2-3 persons.

Thayir Pachadi (Yoghurt Salad)

 Thayir Pachadi (Yoghurt Salad)

Thayir Pachadi (Yoghurt salad dip) is  usually served along with lunch dishes like briyani or rice dish varieties. It can also served with snacks such as chips and Bhajis. Coriander leaves offer a great relief from stomach indigestion problems and the like. Yoghurt also have a healthy amount of ''good'' bacteria and made using active, good bacteria which aids in digestion.

Ingredients

1. One Pomegrande (peeled and seeds separated)
2. 1 onion finely chopped

3.1.cucumber.

4. 2 cups of yogurt

5.1/2Tea spoon salt ( add more to individual taste requirement)
6.1/2 teaspoon of oil.
7.coriander leaves.
Method

1.Wash the coriander leaves thoroughly-especially the root areas of sand, cut the roots off and  then finely chopped.
2.Heat up a thali or frying pan and add oil
3.Fry the onion till golden brown.
4.Let it cool for 10 minutes.
5.add yogurt and cucumber pome grande and fried onion and coriander and salt
Mix we'll and keep inside the-refrigerator. 
Let it cool.


   

Mullangi Sambar (White Radish Curry)

Mullangi Sambar (White Radish Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 2 pcs of  White Radish (Mullangi)
2. 1 big onion
3. 2 Tomatoes
4. 5g of Tamarind
5. 1/2 cup Thoor Dhal
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Wash and boil the thoor dhal  with tumeric powder in 2 cups of water (pressure cooker or normal stove)
2.Mix well tamarind, tumeric, curry powder and salt separately
2.Wash the white radish and cut into pieces
3. Cut the onion and tomatoes
4. Heat oil in the saucepan
5. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
6. Fry the onion and radish for five minutes
7. Add the tomatoes
8. Add the tamarind mixture and boiled dhal
9. Boil till the vegetables become tender.
10. Serve with Rice or Chappathi

Pavakkai Puli Kuzhambu (Bittergourd Tamarind Curry)

Pavakkai Puli Kuzhambu (Bittergourd Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 2 pcs of bittergourd (Pavakkai)
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 3 cups of water
2.Wash the bittergourd and cut into pieces
3. Cut the onion and tomatoes
4. Heat oil in the saucepan
5. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
6. Fry the onion and bittergourt for five minutes
7. Add the tomatoes
8. Add the tamarind mixture
9. Boil till the vegetables become tender.
10. Serve with Rice or Chappathi

Katthirrikkai Puli Kuzhambu (Eggplant Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 250 g of eggplant (Katthirrikkai)
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 2 cups of water
2.Wash the eggplants and cut into splits
3. Cut the onion and tomatoes
4. Add the tamarind mixture and the diced vegetables in a cooking pot
5. Boil till the vegetables become tender.
6. Heat oil in the saucepan
7. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
8. Fry till golden brown then add this to the thickened curry.

Parangikkai Puli Kohzhambu (Pumpkin Tamarind Curry)

Parangikkai Puli Kohzhambu (Pumpkin Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 250g of Pumpkin
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin,Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 2 cups of water
2.Wash the pumpkin and dice into cubes
3. Cut the onion and tomatoes
4. Add the tamarind mixture and the diced vegetables in a cooking pot
5. Boil till the vegetables become tender.
6.Heat oil in the saucepan
7.Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
8.Fry till golden brown then add this to the thickened curry.

Kathirikkai/Murungakai Sambar (Eggplant/DrumStick Curry)

      

Kathirikkai/Murungakkai Sambar (Eggplant/Drum Stick Curry) 

Sambar (curry) is traditionally used in South Indian meals for breakfast and lunches.It is mainly an accompanying side dish for Idlis, Dosas and Rice dishes. Sambar can be made with

Ingredients

1.Fresh Drumsticks-3 otherwise Frozen drumsticks as required
2.Brinjal-Small 4 (Eggplant)
3.Potatoes -Medium size 3
4.Tomatoes-2
5.Green Chillies-2
6.Onion-1 Big
7.Thoor Dhal-1/2 Cup
8.Tumeric Powder-1/2 teaspoon
9.Sambar Powder -1 Tablespoon (Home Made or Ready Made)
10.Tamarind- 1 pinch
11.Salt-1 teaspoon

Garnishing
1.Curry Leaf
2.Urid Dhal- 1/2 Teaspoon
3.Mustard Seed-1/2 Teaspoon
4.Fenugreek -1/4 Teaspoon
5.Asofoetida Powder (Perungayam)- Sprinkle
6.Oil -2 Tablespoon

Method

1.Wash and boil the Thoor Dhal in 2 cups of water.
2.Add tumeric powder and a bit of oil. You could use pressure cooker for time saving (4 whistles)
3.Then add the Drumsticks, Brinjals, Onion, Green chillies and Tomatoes
4.Cook for 10 minutes on normal heat
5.Mix tamarind and salt in 1 cup water.Then add Sambar powder
6.Pour this mixture to the boiling sambar.
7.Leave to boil for another 5 minutes in low heat

For garnishing-
8.Pour oil in a small frying pan (Tava)
9.Once heated put all the garnishing ingredients and fry till golden brown.
10.Then pour this into the cooked Sambar.
11. Now it is ready to be served
12.Serves at least 6 people

Kavanarisi (Black Glutinous Rice)

Kavanarisi (Black Glutinous Rice- Sweet Dessert) 

This traditional rice pudding is served in South Indian Chettinad breakfast as a side dish and in wedding receptions. It is easy to cook and serve as a delicious sweet dessert.

Ingredients

1. One cup Black Glutinous Rice (Kavanarisi)
2. Sugar-half cup
3. Cardamon - 4 pcs crushed
4. Shredded coconut-2 tablespoons

Method

1.Soak the black glutinous rice in water for at least two hour.
2.Wash 3 times and drain the water.
3.Add 3 cups of water to the washed rice
4.Use a pressure cooker to cook the rice- at least 5 whistles.
5.Let it cool for 10 minutes, release the pressure and
   open the lid.
6.If pressure cooker is not available, cook it in your traditional
   method until the rice becomes sticky and soft to touch.
7.Add more water if it is not cooked to tender as required
8.Add the sugar and stir it with a ladle/spoon
9.Then add the crushed cardamon and shredded coconut and
   stir well.
10. Now it is ready to be served
11.Serves at least 6 people