Coconut chutney

Ingredients:
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Coconut - 3/4 cup
Roasted Dhalia - 1/4 cup
Green Chili - 1
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Curry Leaves
Salt
Oil

1. Grind Coconut, Roasted dhalia, green chili, salt with required amount of water.
2. Add mustard, urad dhal, curry leaves for seasoning.

Kadalai curry ( Kala Chana kuzhambhu )

Ingredients:

-------------

Kala Chana (Soaked overnight) - 1/2 cup

Onion - 1/4 ( chopped )

Tomato - 1/2 ( chopped )

Eggplant - 2

Turmeric - 1/4 tsp

Chili powder - 1 tsp

Coriander powder - 1 tsp

Salt

Tamarind

Oil

Vadagam

Curry leaves

Garlic - 5 cloves ( Crushed )

Fennel - 1/4 tsp

Coconut - 2 tsp

Roasted dhalia - 2 tsp

1. Pressure cook chana, onion, tomato, eggplant for 5 whistles.

2. In a pan, add oil, fry vadagam, curry leaves, crushed garlic.

3. Now add cooked chana mixture, tamarind and let cook for 5 mins.

4. Grind coconut, fennel, dhalia and add to the chana curry at the end.

Shrimp Egg Pirattal

Ingredients:

---------------

Shrimp - 1 lb

Egg - 2

Ginger Garlic Paste - 2 tsp

Onion - 1/2 (chopped)

Tomato - 1/2 (chopped)

Oil

Mustard - 1/4 tsp

Green Chilies - 2 (chopped)

Turmeric - 1/4 tsp

Chili powder - 1 tsp

Salt

Cilantro

1. In a pan, add oil and fry mustard, green chili, onion, ginger garlic.

2. Add Tomato, turmeric, chili powder and saute.

3. Add Shrimp, salt and cook until the mixture is dry.

4. Finally Toss with beaten egg and cilantro

Spinach Poriyal

Ingredients:

--------------

Spinach ( Chopped ) - 2 cups

Garlic ( Chopped ) - 5 cloves

Onion ( Chopped ) - 1/2

Red Chili - 1

Oil

Salt

1. In a Wok, add oil and fry red chili, garlic.

2. Add Onion and saute till translucent.

3. Now add spinach, salt and cook for 10 mins.

Vendakkai Poriyal

Ingredients:

---------------

Okra (Vendakkai) - 1 cup

Onion ( julienned ) - 1/2

Tomato (chopped) - 1/2

Chili powder - 1 tsp

turmeric - pinch

salt

mustard - 1 tsp

cumin - 1 tsp

oil

1. In a wok, add oil and fry mustard, cumin.

2. Saute onion, tomato.

3. Add turmeric, chili powder, Okra, salt.

4. Sprinkle water and cook until Okra is well cooked.

poori kizhanghu ( Potato Masala )

Ingredients:

-------------

Potato - 3

Onion ( julienned) - 1/2

Carrot ( grated ) - 1

Peas - 2 tbsp

Channa Dhal - 2 tsp

mustard - 1 tsp

Green Chilies - 2

turmeric - pinch

Water

Oil

Salt

1. Boil Potato and mash it

2. In a wok, add oil and fry mustard, channa dhal, green chili.

3. Add grated carrot, peas, mashed potato, turmeric.

4. Add required amount of water, salt and cook until the desired consistency is obtained.

Chicken Curry

Ingredients:
-------------
Chicken pieces - 1 lb
Onion (chopped) - 2
Tomato ( chopped ) - 1
Chili powder - 1 tsp
Coriander powder - 2 tsp
Ginger Garlic Paste - 2 tsp
Turmeric - 1/4 tsp
salt
oil
Spices ( cinnamon, clove ) - 2 each

1. In a wok, add oil and spices.
2. Add Onion and saute till golden brown.
3. Add Ginger Garlic Paste, Tomato and saute.
4. Now add Turmeric, chili powder, coriander powder
5. Add Chicken pieces, salt. If required, add some water.
6. Cook until the mixture is thick and chicken is well coated with the masala.

Vegetable Pulao

Ingredients:

--------------

Rice ( Soaked 1/2 hr ) - 1 cup

Cumin seed - 2 tsp

oil - 6 tsp

ghee - 1 tsp

Vegetables - 2 cups ( carrot, beans, peas, potato, cauliflower, red/green bell pepper )

Soy chunks ( prepare as per package instructions ) - 1/2 cup

green chilies - 2 ( slit )

ginger ( minced ) - 1 tsp

cloves, cardamom, cinnamon - 2 each

bay leaf

salt

water - 2 cups

Cilantro

1. In a wok, add 3 tsp oil, 1 tsp cumin, cinnamon, clove, bay leaf, cardamom.

2. Add soaked rice , water, salt

3. when rice boils, close the lid and let cook.

4. In a separate vessel, add 3 tsp oil, ghee, cumin, green chilies, minced ginger.

5. Add vegetables and saute.

6. Sprinkle some water and cover the lid.

7. when the vegetables are half cooked, add salt and mix well.

8. If needed, sprinkle some more water and let cook.

9. Once the vegetables are cooked, mix the rice.

10. Garnish with cilantro.

Lettuce & Black Bean Salad

Ingredients:
-------------
Lettuce - 2 cups
Black Bean - 1/2 cup
Carrot - 1/2 cup
Lime juice - 1/4 cup
Pepper Powder - 1 tsp
Olive Oil - 2 tsp
salt - 1 tsp

For Salad dressing:
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Mix Lime juice, pepper powder, salt and olive oil

1. Soak Black beans overnight. Pressure cook for 5 whistles.
2. Combine Lettuce, Black beans, diced carrot.
3. Pour the lime juice dressing over the salad and mix well.

Vendakkai moar kuzhambhu

Ingredients:
-------------
Roast and Grind to a paste:
----------------------------
Toor Dhal - 1 tsp
Rice - 1 tsp
ginger - 1/2 inch
green chili - 2
red chili - 1
cumin - 1/2 tsp
coriander powder - 1/4 tsp
grated coconut - 1 tsp

Remaining ingredients:
-------------------------
Vendakkai ( Okra ) - 1 cup
Buttermilk or Yogurt - 1 1/2 cup
mustard - 1 tsp
hing - pinch
curry leaves - few
turmeric - 1/4 tsp
salt
oil

1. Mix the prepared paste in Buttermilk. Keep aside.
2. In a wok, add oil, mustard, hing, curry leaves, turmeric.
3. Add Okra and saute.
4. Now add buttermilk mixture and let cook till a foam deposits on top.
5. Take care not to overcook as the mixture would thin.

Mushroom Biriyani

Ingredients:

----------------

Oil - 1/4 cup
ghee - 1/4 cup
cinnamon, cloves - few
mint - 1 cup
coriander leaves - 1 cup
green chillies - 4
red chili paste ( 6 chilis soak in water and grind)
ginger + garlic + 2 green chillies + 1 cinnamon stick + 1 clove paste
Mushroom pieces - 2 cups
Jeera sambha/ Basmati rice - 2 cups
Water - 4 cups
Onion - 2
Tomato - 1

1. In a cooker, add Oil + ghee , cinnamon and cloves.
2. Saute Onion, mint, coriander, green chillies. Fry till the onion is golden brown.
3. Add mushroom pieces and fry
4. Add ginger + garlic + 2 green chillies + 1 cinnamon stick + 1 clove paste
5. Fry till there is no ginger garlic odour
6. Now add Red chili paste
7. Close the lid and let mushroom to cook.
8. Wait until the oil floats.
9. Then add water ( 1 cup rice : 2 cups water )
10. Add rice ( If the rice is soaked in water for 30 mins then add 1 cup rice : 1 3/4 cups water )
11. Close the lid and allow rice to cook.
12. wait until the rice is 3/4 th cooked. There should be no water on top of the rice.
13. Now add weight and simmer for 10 mins
14. squeeze little lime on top of the rice (optional)

Peanut chutney ( kalakka chutney )

Ingredients:

------------

Peanut - 1/2 cup

Red Chilli - 1

Tamarind - small piece

salt

water

1. Roast Peanuts and discard skin.

2. Combine peanuts, tamarind, red chili, salt, water and grind to a fine paste.

3. If needed, season with mustard, curry leaves, hing.

Dhal Panchratan

Ingredients:

-------------

Moong Dhal ( Split) - 1/4 cup

Toor Dhal - 1/4 cup

Urad Dhal - 1/4 cup

Channa Dhal - 1/4 cup

Black-eyed peas ( Karamani ) - 1/4 cup

Tomato - 3

Green Chilies - 4

Pepper Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Garlic ( finely chopped) - 1 tsp

lime juice - 1 tsp

Cumin - 1/2 tsp

Salt

Oil

Cilantro

1. Soak karamani for 5 hours .

2. Combine all dhal and pressure cook for 5 whistles.

3. In a wok, add oil and fry cumin, green chilies, garlic.

4. Add Tomato, dhal, pepper powder, cumin powder, salt, lime juice, cilantro.

5. Cook till the mixture is thick.

Chili chicken

Ingredients:
-------------
For chicken fry:
-----------------
Chicken ( cut into small pieces ) - 1 lb
corn flour - 4 tsp
salt
pepper or chilli powder - 1 tsp
egg - 1
Oil

Remaining ingredients:
------------------------
Oil
Ginger Garlic Paste - 1 tsp
Red chili paste - 2 tsp
Onion ( diced ) - 1/2
Green Bell Pepper ( diced ) - 1/2
Tomato Ketchup or Suagr - 1 tsp
salt
water
corn flour paste ( corn flour mixed with water ) - 2 tsp (optional)

1. Combine egg, corn flour, salt, pepper or chili powder.
2. Marinade chicken pieces in the above mixture for ~ 15 mins
3. Deep Fry in Oil . Keep aside.
4. In a wok, add oil, ginger garlic paste, red chili paste.
5. Saute onion, green bell pepper.
6. Now add Tomato ketchup or sugar , salt, water.
7. Add fried chicken pieces and let cook for 5 mins.
8. If sauce need to be thickened, add corn flour paste.

Brinjal chalna ( Side dish for biriyani )

Ingredients:
-------------
Brinjal - 5
mustard - 1 tsp
pepper corn - 1 tsp
cumin - 1 tsp
Onion (julianed)- 1
Green Chili - 2
Garlic - 2
Ginger Garlic paste - 1 tsp
Tamarind water - 1/4 cup
Chili powder - 2 tsp
Turmeric - pinch
sugar - pinch
fenugreek - 1/4 tsp
salt
oil

1. Dry Roast cumin , fenugreek and powder it. Keep aside.
2. Fry Brinjals in Oil and keep aside.
3. In the same oil, add mustard, cumin, pepper corn,onion, green chili, garlic, ginger garlic paste.
4. Saute till onion is golden brown.
5. Now add tamarind water, chili powder, turmeric, salt and let cook for 10 mins.
6. Add roasted fenugreek/cumin powder, brinjal, sugar
7. Cook until the mixture is thick and the oil floats on top.

Carrot Puttu

Ingredients:
-------------
Carrot - 5
Roasted Channa Dhal Powder - 4 tsp
Red Chilli - 1
Garlic ( chopped ) - 6 cloves
Mustard - 1 tsp
Onion - 1/4 cup
Oil
Salt

1. Grate carrots.
2. In a Pan, add oil , mustard, red chilli, garlic.
3. Add Onion and saute till translucent.
4. Add carrots and cook for ~ 10 min.
5. Finally add Roasted Channa Dhal Powder.