Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Mrs.Mano,
Thank u very much for ur reply.i've cooked idlies for 12 min and get soft idlies.thanks a lot again. since we r living here , i cann't make a call to my mother to clarify my doubts.appidiyae call pannalum micha kathaiyellam pesittu kekka nenachathai marathudivein.u r doing a great job.thanks a lot.bye.

Dear Mrs.Mano,
i'm having a lot of parrupu podi(bought from india).what to do with this?shall i use it in vegetables.pleasegive some suggestions.thanks in advance.bye.take care.

Dear Mrs Mano ,

How are you ? Thanks a lot for the Prawn recipes will make it next week .

Mrs Mano apperciation goes to you for sharing all your yummy and wonderful recipes with us , If not for you wont be able to cook yummy food for my family . This week I made Hyderabad Chicken and Kerala Spicy chicken masala and It turned out to be very spicy and yummy as we eat spicy food thanks once again for your wonderful recipes .

Mrs Mano I also want to make Idlis and Dosas , but my batter never comes out to be fine and Idlis dont turn out to be soft , Nor Dosas turn out to be crispy or golden , I use the measurment of 2 Cups Rice and 1 Cup Urad dal for Idli and same amount for Dosa with 1tsp Fenugreek seeds to soak with Rice and yet results are not good , Please let me know the right amount of Rice and Dal and the time to cook the Idlis . We are staying in Panama City Central America and we have heavy rains for 9 to 10 months of the year .

Thanks a lot ,
Regards ,

Sonia .

Hi Mrs. Mano,

I have a question that always occurs to me when i have to use coconut milk for any recipe. For me its more convenient to use canned coconut milk, which is very thick. But when a recipe calls for seperate 1st, 2nd and even 3rd extracts, how do i get that consistency with canned coconut milk. Here i even have the option of "Lite Coconut milk", which is not as thick as regular canned coconut milk. I have been postponing quite a few recipies just because of all that additional work.

Hope you had a wonderful trip to India!!!

Thanks a million
Rajshank

Dear Mrs.Mano,

I made my new batch of sambar powder today... this time it was using long chillies... measure as U've mentioned... This time the powder has a beautiful colour & the flavour too is differnt from what I made the previous time... The coriander smell isn't that dominating this time... The only concern is tht I'm not able to make a fine powder using my mixie... it's a bit coarse but still it tasted great last time...:) Thanks a lot for clarifying all my doubts... Will make sambar tomorrow & let U know how it turned out...

Also, thanks a lot for sharing the kollu masiyal recipe... We usually make kollu chutney & kollu rasam using horsegram... Masiyal is something new to me...:)

=== Mrs. Mano ===

Chutneys/Thuhaiyals


BRINJAL CHUTNEY:

Grill one big brinjal well until the outer skin is changed into black. Then peel it and keep the flesh. Soak a small gooseberry sized tamarind in quarter cup of water. Heat a kadai and pour 4tbsp gingelly oil. Add 1 cup of chopped onion, 6 red chillies, and 2 cups of chopped tomatoes. Fry them until the vegetables are well mashed and the oil comes on the surface. Grind them with the brinjal flesh, tamarind and enough salt to a slightly coarse mixture. Temper with mustard seeds, a few curry leaves and asafoetida powder.


PEERKANGAI THUKAIYAL:
Ingredients:

Peerkangai- 250 gms, 2 tbsp black gram, 2tbsps Bengal gram, asafotida- a pea sized, red chillies-3, green chillies-3, tamarind- a gooseberry sized, oil- 3tbsp, salt to taste

Procedure:
Heat a kadai and pour the oil. Fry the asafotida, and the dals to a golden brown colour. Then add the chillies and the peerkangai pieces and fry till the vegetable becomes soft. When cooled, grind the fried ingredients with the tamarind and enough salt to a coarse paste.

CHOW CHOW THUKAIYAL:

Ingredients:
Chow chow- 1 [medium sized], chopped tomatoes- ½ cup, lentils- 2 tbsp, black gram- 1 tbsp, asafotida- a pea-sized, tamarind- a marble sized, red chillies-3, green chillies-2, oil- 2 tbsp, salt to taste

Procedure:
Cut the chow chow in to small pieces. Heat a kadai and pour the oil. Add the dals and the asafotida. Fry them to a golden brown colour. Then add the chow chow pieces with the chillies and fry till the vegetable become soft. When cooled, grind all the ingredients with the tamarind and enough salt to a coarse paste.




PARUPPU THUKAIYAL:

Ingredients:
½ cup lentils, 1 cup- shredded coconut, peppercorns- ¼ tsp, red chillies-3, garlic flakes-3, salt to taste, 3 tbsp- oil

Procedure:
Fry the lentils in the oil to a golden brown colour. At the last stage add the peppercorns and the red chilies and fry for a minute. When cooled, grind the fried ingredients with the shredded coconut, garlic flakes and enough salt to a coarse paste.

GREEN CHILLI PICKLE:

Ingredients:

Green chillies- 100gms
Tamarind- a big lemon size
Fenugreek seeds- 1 tsp
White sesame seeds [ellu] - 1 tsp
Asafetida- a marble-sized piece
Turmeric powder- 1/2 tsp
Enough gingelly oil
Powdered Jaggerry- 1 tsp
Mustard seeds- 1 tsp

Procedure:

Slit all the green chillies slightly at the tail ends. Soak the tamarind in enough water for 30 minutes and then extract its juice.
Heat a kadai and roast the sesame seeds, fenugreek seeds and asofetida in a little oil and then powder them finely when cooled. Again pour the gingelly oil in the kadai and heat it. Add the mustard seeds and when they splutter, add the green chillies and fry them well on medium fire until they change their colour. Add the tamarind extract with the turmeric powder and enough salt. Cook the pickle until all the water is evaporated and is thickened like gravy. Now add the fried powder with the jaggery and cook for a few more minutes on a very slow fire.


KOTHAMALLI THOKKU.[CORIANDER THOKKU]

Ingredients:

Coriander leaves- 2 big handfuls.
Red chillies: 15nos.
Split black gram- 3/4 cup[150 gram]
Asafoetida- a small piece
Tamarind- a small lemon size
Gingely oil
Enough salt.


METHOD:

Remove the big stems and wash the coriander leaves well. Coriander leaves with short stems will give more delicious taste. If so, there is no need to leave away the stems. Dry the leaves on a paper or a cloth.
In a kadai, pour 1sp of gingely oil and fry the asafotida piece. Then fry the red chillies for a few seconds. Take away the red chillies. In the same oil, fry the black gram on slow fire to a golden brown colour. This thokku is especially prepared in a ural. But we couldn't get that nowadays. So we can make this in a mixie. Powder the fried ingredients. Take away the powder.
In the mixie, put the tamarind pieces and pour 2 tsp of gingely oil. Run the mixie in high speed for a minute. Open it and see whether the tamarind has been crushed. If not, add one or two spoons of gingelly oil and again grind for a minute. Now add the powder and again run the mixie for a minute. Then add the coriander leaves and run the mixie for 2 minutes. Then open it and add enough salt. Again run the mixie for a minute. Now Kothamalli thokku is ready to serve.

PEANUT PUNNAKKU CHUTNEY

Heat 2 Tbsp. oil in a pan. Add 6 dry red chillies, 1 Tbsp. urad dal and 1/4 tsp. asafoetida powder and fry a little. Then add 1/2 cup of peanut punnakku, 2 pods garlic, 2 Tbsp. grated coconut, then finally add little curry leaves, coriander leaves, salt, small gooseberry size tamarind. Fry a little , remove from stove . When cool grind to a fine paste, chutney is ready.


RED CHUTNEY:

Fry 3tbsp Bengal gram, 2tbsps black gram, 6 dry chillies in oil to LIGHT BROWN COLOUR. Grind them with a small gooseberry-sized tamarind, 5 peppercorns, 2tbsps shredded coconut, and 2tbsps chopped coriander leaves. Mix butter to the chutney in 8tbsps:50gms ratio.

TOMATO ONION CHUTNEY [RED CHUTNEY]:

Grind 2 onions, with 5 medium tomatoes, 1/2sp aniseed, 8 red chillies and enough salt to a fine paste. In a kadai, pour 4 tbsp of gingelly oil. When the oil becomes hot, add 1sp mustard seeds and when they splutter, add the ground masala. Cook it on a medium fire until all the water in it is evaporated and the oil comes on the surface. Pour a tsp of gingelly oil and mix well. Put off the fire.

TOMATO ONION CHUTNEY:

In 2tbsps oil, fry 2 handfuls of small onions and 1sp asafoetida powder nicely. Add 2 cups of crushed tomato and fry well. Fry separately one handful of black gram, one handful of Bengal gram and one handful of red chillies nicely. Grind these all with 1/2 coconut [shredded], gooseberry size tamarind and enough salt.

TOMATO PICKLE

Ingredients:
Ripe Tomatoes 1 kg
Tamarind 80 grms
Chilli Powder 70 grms
Mustard 2 tbsps
Fenugreek 2 tbsps
Asfoetida 1 teasp
Salt 2 tbsps - or to taste
Oil 250 ml - or 1 cup gingly oil
Mustard 1 teasp - for tampering

METHOD OF PREPARATION

Wash and wipe dry the tomatoes. Put them in a deep bowl, and steam it in a steamer, till the skin shrinks.
Remove the bowl from the steamer.
Remove the tomatoes with a perforated spoon.
When the tomatoes become cold, remove the skins and blend it in a blender.
There will be tomato juice in the bowl.
Soak the tamarind in the juice. (add little hot water if the juice is not enough )
Make a thick extract,remove all fibres and scum.
Roast the funugreek and mustard , and powder it.
Take a kadai , pour the oil and put mustard on low flame. When mustard starts to crackle, add the asfoetida, the tomato pulp, and the tamarind extract.
Let it boil, till the water evoparates.
Keep stirring all the time.
Now add the chillie , mustard, and fenugreek powders, and also the salt.
Stir till the oil starts leaving.
Remove it and let it cool. When cold, fill up in a clean bottle.
It keeps well in a fridge for about 2 months.


TOMATO THOKKU-1:

Fry 1sp fenugreek seeds and a pea-sized asafoetida in a tsp of oil to a golden brown colour and then powder them finely. Grind 4 big tomatoes with a gooseberry-sized tamarind and 7 red chillies to a fine paste. Pour this in a pan and heat it. Add 1sp turmeric powder and mix well. Cook until all the water is evaporated. Then heat a kadai and pour 6tbsp gingelly oil. When the oil become hot, add 1sp mustard seeds. When they splutter add 1 arc curry leaves, and 10 chopped garlic flakes and fry them on a slow fire for a few seconds. The colour of the garlic flakes should not be changed. Then add the cooked tomato paste and enough salt. Cook on slow fire for some minutes until the oil floats on the surface. Add the fried powder and mix well. Cook for a few minutes and then put off the fire.

TOMATO THOKKU-2:

Soak a big lime-sized tamarind in a cup of water for 1 hour and then extract its thick juice. Fry 1sp fenugreek seeds and a pea-sized asafoetida in a sp of oil to a golden brown colour and then powder them finely. Heat a kadai and add 6 to 7 tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter, add 1 and half cup of crushed tomatoes and 1 cup of finely chopped small onions with 1sp turmeric powder. Cook them until they are thickened. Then add the tamarind juice and mix well. Again cook until the paste is thickened. Add 2sp chilli powder, the fried powder and enough salt. Mix well and cook the thokku for 10 minutes on slow fire.

TOMATO COCONUT KUZHAMBU:

Heat 2tbsps of oil. Add 1sp mustard seeds. When they splutter, add 1cup of chopped onion and 1 cup of chopped tomato. Fry well until they are mashed and oil floats on the top. Add 2sps chilli powder, 1sp coriander powder and 1sp turmeric powder and fry for a few minutes. Grind 1 cup of shredded coconut with 1sp ginger to a fine paste. Add this to the masala with 1 cup of water and enough salt. Cook until it is well blended.

DHANIYA TOMATO CHUTNEY:

In 1tbsp of oil, fry one handful of coriander seeds and 6 red chillies. Take them away. Again, in 2sps of oil, fry 1 cup of crushed tomato, 1 spring curry leaves, 10 garlic flakes, 1sp ginger and 10 small onions. Grind them to a fine paste with enough salt.


PEERKANGAI [RIDGE GOURD] KOTHSU:

Soak a lemon sized tamarind for half an hour and extract the thick juice from it. Cook 1 cup pf split green gram dhal in a kadai. When it is almost done, add 1/2 kilo peerkankai which are chopped very finely. Add 1sp turmeric powder and 4 slit green chillies also. When they are well cooked put off the fire and mash them with a potato masher. Heat 2 tbsps of oil and add 1sp of mustard seeds. When they splutter, add one onion and three tomatoes which are finely chopped. Cook until they are well mashed. Add the Tamarind juice and 1/2 cup of water. When they simmer for a few minutes, add the green gram gravy. Mix well. Add enough salt and water. Add 2tbsps of chopped coriander leaves and cook for a few minutes.

LADIES FINGER CHUTNEY:

Cut 4 ladies fingers into small pieces and fry them nicely in a tbsp of oil. Take them out. Add 1sp cumin seeds, 1 onion and 1 tomato [which are chopped nicely], 4 green chillies and 7 garlic flakes and fry them well until all are mashed well. Grind them all coarsely with a marble sized tamarind and enough salt.

RADISH CHUTNEY:

In a tsp of oil, fry a pea sized asafoetida and 4sps of black gram to a light brown colour. Grind them coarsely with one handful of shredded coconut, two handfuls of nicely cut radish, 7 green chillies, a small gooseberry sized tamarind and enough salt.

CABBAGE CHUTNEY:

In 2tbsps oil, fry 1sp of black gram, 1sp of Bengal gram, 1 onion, 1 tomato, 1sp ginger, and 2 garlic flakes. Add 1 cup of shredded cabbage and fry for a few minutes. Grind them all with a marble sized tamarind, 1tbsp shredded coconut and enough salt.

KATHTHARIKKAI AND POTATO KOTHSU

Ingredients:

Small brinjals-3[finely chopped]
Potato-1[cut into cubes]
Chopped tomatoes-1 cup
Slit green chillies-4
Big onion-2[chopped]
Turmeric powder-1sp
Mustard seeds-1sp
A small piece asafotida
Chopped coriander and curry leaves
Red chillies-4
Salt to taste
Oil-3tbsp
salt to taste

METHOD:

Place the brinjals, potato, tomato, onions and green chillies in a bowl, add enough water to cover the vegetables and pressure cook them to 5 or 6 whistles.
Then take the bowl out, and drain the water into another bowl.
Mash well the vegetables with the help of a potato masher.
Then again add the cooked water to it with 1 sp turmeric powder and enough salt.
Heat a kadai, and pour the oil.

When the oil becomes hot add the mustard seeds, the asafoetida , red chillies and the chopped leaves.
Pour this tempering to the prepared kothsu and let it simmer.
If the kothsu is too thick then you can add 1/2 to 1 cup of water for the right consistency.
Just let it simmer for 5 minutes only.
If this kothsu is simmered for a long time then its taste will not be the same.

KATHTHARIKKAI AND TOMATO KOTHSU

Ingredients:

Small brinjals-4
Red chillies-4
Coriander seeds-1sp
Gram dal-2sp
Mustards-1sp
Asafoetida powder-1sp
Curry leaves-1 spring
Onion-1[finely chopped]
Tomatoes-2 cup [finely crushed]
Turmeric powder-1sp
Chopped coriander leaves-2tbsp
Enough oil
Salt to taste

Method:

Grill the brinjals on a gas fire until they are well cooked.
Then remove the outer cover and take out the flesh.
In a little oil, fry the red chillies, and the coriander seeds to a golden colour and powder them with the gram dal.
Again in 2 or 3tbsps oil, toss the mustard seeds, asafotida, and curry leaves. Then add the onion and tomatoes.
Cook them until they are mashed well and the oil comes on the top.
Now add the katharikkai flesh and toss them for some minutes.
Add 1 cup or 2 cups of water, the powder, 1sp turmeric powder and enough salt.
Let it simmer until the gravy is thickened. Add the chopped coriander leaves and mix well.

CHICKEN MARINADE:

At first marinate the chicken with a little meat tenderizer or ground pappaya and lemon juice for half an hour. Then add ground ginger paste, ginger paste, beaten curd, chilli powder, roasted cumin powder and turmeric powder and mix well. Marinate for 2 hours before grilling.
Variations:You can add a little garam masala powder or powdered aniseed. You can imagine new variations. Ginger paste, garlic paste and curd are the important things for any marinade. Sometimes vinegar is used instead of yogurt and lemon juice. Soya sauce, chilli sauce and Worcestershire sauce are also used in some Chinese recipes.

FISH MARINADE:

There is no need for yogurt for the marinade. Instead of it, you must add lime juice. Just use chilli powder, turmeric powder, ginger and garlic paste, a little pepper powder and fennel powder. You can add a few small onions when grinding ginger and garlic.

[tscii]For all the Fellow Hubbers!
Enjoy Happy Cooking!


=== Mrs. Mano ===

--- Curry/Kulambu/Masala ---


ALOO GOBI MASALA:

Ingredients:

Diced potato- 2 cups
Cauliflower florets- 4 cups
Tomato juice- 1/2 cup
Chopped onion- 1/2 cup
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Chilli powder- 1 tsp
Ginger paste-1 tsp
Garlic paste- 1 tsp
Green chillies- 2
Garam masala powder- 1/2 tsp
Butter- 2 tbsp
Oil- 2 tbsp enough salt

Procedure:

Steam the vegetables until they are cooked firmly. Grind coarsely the onion with the green chillies, garlic and the ginger pastes. Heat a kadaia nd pour the oil and add the butter. Add the paste and fry it for a few minutes on slow fire until it turns in to a golden brown colour. Add the cooked vegetables with all the powders, tomato juice and enough salt. Let the gravy cook for some minutes until every thing is blended well and you get the desired consistency.


ARAITHTHU VITTA SAMBAR:
Ingredients:

Lentils- 1/4 cup
Tamarind- a small lime size
Small onions- a handful
Chopped tomatoes- 1 to 2 cups
Mustard seeds- 1 tsp
Oil- 4 tbsp
Asafotida powder- 1 tsp
Salt to taste
Turmeric powder- 1/2 tsp
Chopped coriander - 3 tbsp
Curry leaves- a handful

Roast the following ingredients in a spoon of oil and then grind them to a paste:

Red chillies-4, Bengal gram- 2 tsp, black gram- 1 tsp, coriander seeds- 3 tsp, fenugreek seeds- 1/2 tsp, shredded coconut- 3 tbsps

Procedure:

Pressure cook the lentils.
Soak the tamarind in enough water for an hour and then extract its thick juice. Heat a kadai and pour the oil. Add the mustard seeds and when they splutter, add the sambar onions with the A.Powder and fry them well. Add the tomatoes with the turmeric powder and fry them until the oil floats on the surface. Add the tamarind extract and let it boil for a few minutes. Then add the ground paste with enough salt and the cooked lentils and allow the sambar simmer for some minutes. Add the chopped coriander leaves and the curry leaves.

BABY CORN AND PALAK MASALA:

Ingredients:

Bay corns- 1/2 kilo
Chopped palak- 2 cups
Crushed tomato-2 cups
Chopped onion- 1
Turmeric powder- 1/2 tsp
Salt to taste
Chopped coriander leaves- 3 tbsp
Oil- 4 tbsp
Grind the following ingredients in to a fine paste:
Coriander powder-2 tsp
Chilli powder- 1 tsp
Cumin seeds- 1/2 tsp
Peppercorns- 10
Ginger- 1/2 tsp
Small garlic flakes-5

Procedure:

Blanch the spinach leaves in hot water. Remove, drain and puree in a food processor to a fine paste. Cut the baby corns into 1/2 inch pieces. Heat a pan and pour the oil. Saute the bay corns with the onion for a few minutes. Add the turmeric powder and the ground paste and fry for a few seconds. Then add the crushed tomatoes and fry for a few minutes. Add a little water and cook the bay corns until they become tender and the gravy is thickened. Add the ground palak with the coriander leaves. Cook the gravy until every thing is well blended.


BUTTER CHICKEN:

Ingredients: Chicken pieces- 1 kilo Curd- 1 cup Chilli powder- 2 tsp Garam masala powder- 1 1/2 sp Ginger paste- 1 tbsp Garlic paste- 1 tbsp Lime juice- 2 tbsp Butter- 8 tbsp Finely chopped onion- 1 cup Ginger paste- 1 tbsp Garlic paste- 1 tbsp Chilli powder- 2 tsp Tomato puree- 2 cups Garam masala powder- ½ sp Cream- 2tbsp Chopped coriander- 2tbsp Ginger juliennes- 1 tbsp Butter- 3 tbsp Procedure: Marinate the chicken pieces with the top 6 ingredients and enough salt for an hour. Then bake in a gas oven for 15 minutes at 150 deg. C. Heat a kadai and add the butter. Immediately add the onion and fry till brown. Then add the pastes and fry for a few minutes. Then add the tomato puree, and the chilli powder with the chicken and enough salt. Cook for some minutes. When the chicken is cooked well, keep the chicken gravy at low fire for 5 minutes. Pour the cream on it, and sprinkle the garam masala, ginger juliennes, and coriander leaves. Toss the butter in the center. Keep it on slow fire for 5 minutes again and put off the fire.

CAULIFLOWER SOUP:

Ingredients:

Cauliflower [chopped] - 250 kg
Plain flour- 2 tsp
Potato [chopped] - 1/2 cup
Milk- 1 1/2 cups
Chopped onion- 1/4 cup
Water- 2 cups
Butter- 1 tbsp
Sugar- 1 tsp
Pepper powder- 1/4 tsp
Grated cheese for garnishing
Salt to taste

Procedure:

Melt the butter in a pan over low heat. Add the onion and fry it for a few seconds. Add the flour and mix well. Add the vegetables and fry for a few seconds. Add the milk and water. Cook on medium fire till the vegetables are tender. Liquidize and pass through a sieve. Add the pepper powder, salt and the sugar to the soup. Add warm water if necessary. Garnish with cheese.

CHETTINADU CHICKEN GRAVY:


Powder finely 3 pieces chinnamon, 2 bay leaves, 2 coves and 2 cardamoms finely.
In a tsp of oil fry 2 red chillies, 1sp fennel seeds, 2sp poppy seeds, 1tbsp gram dal [pottukadalai] and a handful of shredded coconut to a golden brown color and then grind to a fine paste.

Heat a kadai and pour 4 to 5 tbsp oil.
When the oil becomes hot add 4 chopped onion and fry for a few minutes until it changes into a light brown colour.
Then add 4 big tomatoes, which are finely chopped with 10 red chillies, 1tbsp ginger paste, 1tbsp garlic paste, and 1sp turmeric powder, and fry well until the tomatoes are changed into a fine paste and the oil floats on the surface.
Add the pieces of 1 big chicken [1kg to 11/4kg], 3sp coriander powder, 3sp chilli powder, the ground paste, powder and enough salt with 1 cup of water.
Cook on medium fire until the chicken is well cooked.
Garnish with coriander leaves and curry leaves

CHETTINADU CHICKEN VARUVAL:

Add 8tbsp fresh curd, 2sp ginger paste, 2sp garlic paste, 1 1/2 tbsp pepper powder[coarsely ground], 2sp lime juice, 1sp cumin powder, 2sp fennel seed powder, 1sp turmeric powder, 1sp coriander powder and 1tbsp chilli powder to 1 1/2 kg chicken pieces, mix well and marinate them for 2 hours. In a big kadai, pour 6 tbsp oil. Add 6 finely chopped onions and fry well to a golden brown colour. Add 2tsp ginger paste and 2sp garlic paste and fry well. Add 4 big tomatoes [finely chopped] and fry until the oil floats on the top and the tomatoes are well mashed. Add the chicken and enough salt. Mix well. Cover with a lid and cook under medium fire. When the chicken is cooked and the gravy is thickened, add some chopped coriander leaves. Heat a small kadai and pour 2tbsp oil. Fry 5 red chillies, 1/4 cup curry leaves and 1tbsp coarse pepper powder for a few seconds. Pour this on the chicken. Cook for a few minutes.


CHETTI NADU SUNDAKKA CURRY

This is a famous recipe from Chettinad side...

1. Take a little oil in a kadai and add Mustard seeds and Urad dhal.
Let it splutter.
2. Add finely chopped onions (1 big onion) and garlic and stir till golden brown.
3. Add the sundakai (say 100gms, fresh ones without much seeds, cut them into 2 pieces) and keep stirring. (The raw smell should disappear).
4. Add turmeric powder and salt and keep stirring.
5. Then add thick tamarind juice (squeezed for lemon size tamarind).
6. Let the sundakai boil in the juice and get into a thick gravy.
7. Add dhaniya powder, sambar powder / chilli powder and mix the gravy.
8. Add nicely boiled and smashed toor dhal (1/4 cup for 100gms sundakai) and mix in the gravy.
9. Add asafoetida(hing) powder before putting off the stove.
The gravy should become like a thick pachadi.

This goes well with rice. You can also have it as a side dish by making it more thick

CHETTINADU CHICKEN

Here's the recipe for chettinadu chicken:
Wash 1 kg chicken and cut in to medium size pieces. Mince 20 cloves of garlic and 1 big piece of ginger. Powder 2 tsp of peppercorns, 2 tsp of cumin seeds, 2 tsp of fennel seeds together. Fry the powders lightly in 3 tsp of oil and keep aside. Season 6 cloves in 5 tsp of oil in a frying pan, add 4 nos of chopped onions and fry till they are transparent and then add minced ginger and garlic. Fry untill the raw smell goes off. Then add 4 nos of finely chopped tomatoes and fry till the tomatoes are well mashed and oil comes out. Now add 1 tsp of turmeric powder along with the chicken pieces and cook for 10 minutes. Add 3-4 tbsp of chilli powder( to your taste), 2 tbsp of coriander powder, required salt and mix well. Now pour 4 cups of water and boil. When the chicken is half cooked, add the half fried pepper, cumin and fennel seeds powder and mix well. When the gravy thickens to a paste, remove from fire.
Mrs.Mano, whenever you get time do try this recipe and let me know if you like it. Take care!


CHETTINADU CHICKEN GRAVY:

Powder finely 3 pieces chinnamon, 2 bay leaves, 2 coves and 2 cardamoms finely. In a tsp of oil fry 2 red chillies, 1sp fennel seeds, 2sp poppy seeds, 1tbsp puffed Bengal gram[pottukadalai] and a handful of shredded coconut to a golden brown color and then grind to a fine paste. Heat a kadai and pour 4 to 5 tbsp oil. When the oil becomes hot add 4 chopped onion and fry for a few minutes until it changes into a light brown colour. Then add 4 big tomatoes which are finely chopped with 10 red chillies, 1tbsp ginger paste, 1tbsp garlic paste, 1sp turmeric powder, and fry well until the tomatoes are changed into a fine paste and the oil floats on the surface. Add the pieces of 1 big chicken[1kg to 11/4kg] , 3sp coriander powder, 3sp chilli powder, the ground paste and enough salt with 1 cup of water. Cook on medium fire until the chicken is well cooked. Garnish with coriander leaves and curry leaves.


CHETTINADU POTATO CUURY:

INGREDIENTS

Potatoes 350 gms
Tomato 2 nos
Onion 1 medium sized
Garlic 2 to 3 pods
Ginger 1/2 " piece
Fennel seeds (sombu) 1 .5 spoon
Coriander seeds 1.5 spoons
Jeera 3/4 spoon
Black pepper 1/2 spoon
Red chillies 3 to 4 nos
Cloves 2 to 3 nos
Cinnamon stick 1 piece (1" size)
Bay leaf (optional) 1 no.
Coconut grating 2 spoons
Gingly oil 2 ladles

GARNISHING
Curry leaves, 1 sprig



METHOD OF PREPARATION

Dice potatoes and keep aside. Dry grind chillies, coriander seeds Fennel seeds, cumin seeds, and Black Pepper . Grind coconut, with ginger, slice onion and cut Garlic in small pieces.

Take the oil in a Kadai and add cloves and cinnamon. When cloves puff up, add sliced onion and Garlic. Fry till the onion turns brown. Remove from fire. When it turns slightly cooler , add the dry masala you have ground and turn briskly for about 1 minute. Add coconut and ginger paste and again slightly fry on a very low flame for another two minutes. Keep on turning the masala. Add diced tomatoes now and on a low flame. Add salt now and let it come to a boil. Ensure that the tomatos have left the juice. Set aside the masala. Pressure cook the potatoes to only 50% and add the semi cooked Potatoes to the kadai having the masala. Add little water and set the stove on a medium flame .cover the kadai and cook the curry till the potatoes are fully cooked. Garnish with curry leaves and you may decorate with long sliced Green chillies. If the tomatoes are not sour, you can add half a spoon of Tamarind extract after the potatoes are fully cooked. This curry is neither dry nor it is with gravy. Serve piping hot with rice or chappathi.


CHICKEN MASALA:

Clean and wash 2 kilo chicken pieces well. Marinate these chicken pieces with 8tbsp fresh curd, ginger paste 2sp, garlic paste 2sp, coarsely ground pepper powder-1 ½ tbsp, lime juice 2sp, cumin seeds powder-1sp, chilli powder-1tbsp, fennel seeds powder-3sp, coriander powder-2sp, salt and 1sp turmeric powder for 2 hours. Heat a big kadai and pour 6tbsp oil. When it becomes hot, add 3 cups of chopped onion and fry well until the color changes into golden brown. Then add 2sp ginger paste and 2sp garlic paste. Fry well for a few minutes. Then add 2 cups of finely crushed tomatoes with 1/2sp salt and cook well until they are well mashed and the oil floats on the top. Then add the chicken and cook until the chicken pieces are cooked and the gravy is thickened. Cook on medium fire and do not add any extra water. Heat a small Kadai and pour 2tbsp oil. When it becomes hot, add 6 red chillies, a handful of curry leaves and 1tbsp coarsely ground peppercorns. Pour this on the chicken masala and mix well. Cook for a few minutes and then put off the fire. Garnish with chopped coriander leaves

CHICKEN RASAM:

Heat a kadai and pour 1sp oil. Add 1 ½ sp fennel seeds, 1 sp cumin seeds, peppercorns1sp and 2 red chilies and fry them to a golden colour. When cooled down, grind the fried ingredients into a fine powder. Again heat the kadai and pour 2tbsp oil and 1sp ghee. Add 1sp cumin seeds and 1sp fennel seeds. Then add 20 chopped small onions, 1cup of chopped tomatoes and 1sp turmeric powder. Fry well until the tomatoes are well mashed. Add 8 garlic flakes and 2 handfuls of chopped chicken pieces. Fry on slow fire for a few minutes. Then pour 6 to 8 cups of water, add the fried powder and enough salt. Let the rasam simmer for 5 to 10 minutes. Add chopped coriander leaves and curry leaves. Then put off the fire. Add the juice of one small lime and mix well

THENGAIPAL RASAM [COCONUT MILK RASAM]

Extract 1 cup of thick coconut milk from1 cup of shredded coconut. Soak a lime-sized tamarind in water for half an hour and then extract its thick juice. Heat a kadai and add 1tbsp ghee and 1tbsp oil. When it becomes hot, add half cup of crushed tomatoes, 2 slit green chillies, 5 garlic flakes, 2tbsp chopped coriander leaves, 1sp turmeric powder, a pinch of cinnamon powder, 1sp aniseed powder, 1sp pepper powder and 1sp cumin powder. Cook until the oil floats on the surface. Pour the tamarind extract with enough water and salt. Let the rasam simmer for 2 minutes. Then put off the fire and add the coconut milk. Mix well.

CRAB LEGS SOUP:

Ingredients:

Crab legs -8
Tamarind- a lime size
Crushed tomato-1/2 cup
Turmeric powder- ½ tsp
Fennel seeds- 2 tsp
Curry leaves- a handful
Red chillies-3
Peppercorns- 1/2 tsp
Cumin seeds- 1 tsp
Garlic flakes[small]- 8
Salt to tatse
Oil- 2 tbsp

Procedure:

Soak the tamarind in water and extract its juice. Mix water to it to make it as 4 to 5 cups. Grind coarsely the red chillies with the peppercorns, garlic flakes, cumin seeds, and 1 tsp of fennel seeds. Add this to the tamarind water with the turmeric powder, the crab legs and enough salt. Let it simmer for 10 minutes on medium fire. Heat a kadai and pour the oil. Add the remaining fennel seeds and curry leaves. Fry them for a few seconds and add this to the simmering soup. Again let the soup simmers for another 5 minutes.

DHLACHA:

Ingredients:

Lentils- 200gms
Bengal gram- 2 tbsp
Mutton pieces with more bones- 250 gms
Finely chopped onion-1 cup
Finely chopped tomato-2 cups
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Turmeric powder- 1 tsp
Chilli powder- 1 tbsp
Coriander powder- 1 tsp
Tamarind- a lime size
Chopped coriander leaves- 3 tbsp
Diced brinjals- 2 cups
A big mango [ottu mango is very suitable]
Enough salt

Procedure:

Soak the tamarind in enough water for 30 minutes and then extract its juice.
Pressure cook the dals and the mutton pieces with the tomato, onion, ginger and garlic pastes separately. Then heat a kadai and pour the dals with the cooked mutton, powders and enough salt. Cook for a few minutes. Add the vegetables with the tamarind extract. Cook for more minutes until every thing is well cooked in the gravy.This dhalcha should not be thickened.


EGG BALLS CURRY:[ muttai paniyaara kuzhambu]Ingredients:

For the balls:
Small onions-3/4 cup
Green chillies-3
Shredded coconut- ½ cup
Fennel seeds- 1 tsp
Cumin seeds- ¼ tsp
Gram dal- 1 tbsp
Poppy seeds- 1 tsp
Eggs- 4
For gravy:
Onions-2 [chopped finely]
Tomatoes [chopped] - 1 cup
Green chillies-3
Curry leaves- a handful
Chilli powder- 1 tbsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 3 tbsp
Tamarind- a gooseberry size
Shredded coconut- 1/2 cup
Oil- 4 tbsp
Turmeric powder- 1 tsp
Salt to taste
Procedure:Beat the eggs well. Grind all the ingredients for the balls and add the paste to the beaten eggs. Add enough salt and mix well. Heat a paniyara kal and pour 1/2 sp of oil in every kuzhi. Pour the mixture to the 3/4th of the kuzhi. Like this, fill all the kuzhis and cook them like paniyarams. Take them away.
Soak the tamarind in enough water for 1 hour and then extract its thick juice. Extract thick milk and then a thin milk from the shredded coconut.
Heat a kadai and pour the oil. When the oil becomes hot add the chopped onion and fry well to golden brown colour. Then add the tomatoes with the turmeric powder, slit green chillies and the curry leaves. Fry them until the oil floats on the surface and the tomatoes are mashed well. Add all the powers and fry for a few seconds. Then pour the tamarind juice and the light milk with enough salt. Let it simmer for a few minutes. Then add all the balls and let it simmer for a few seconds. Now pour the thick milk. Mix well. Put off the fire and pour in a serving dish.

ENNAI KATHTHARIKAI CURRY

ingredients:
groundnuts-2tbsp,
kuskus-1sp,
methi seeds[fenugreek seeds]-1/2sp,
white sesame seeds-1sp,
cummin seeds-3/4sp,
small sambar onions-15.
tomato pieces-11/2 cups,
garlic flakes-6,
coriander powder-11/2sp,
chilli powder-1 tbsp,
turmeric powder-1sp
kaththarikai[brinjal]-8 to 10[small size],
gingelly oil- 4tbsp,
mustard seeds-1sp,
peppercorns-1sp,
green chillies-5,[slit them lengthwise]
tamarind-a lime size
enough salt to taste.
Method:
Dry roast groundnuts,cummin seeds,kuskus, sesame seeds,fenugreeks seeds to a golden brown colour and grind them with onions, tomatoes and garlic without adding water.Add the turperic powder,chilli powder, and the coriander powder and mix well. Cut each brinjal in to 8 pieces lengthwise, add enough salt and the mixed masala to this,mix well and keep them covered for 1/2 hour.
Heat the oil in a kadai and add mustard seeds. When it splutters, add the green chillies and the peppercorns and fry for two minutes. Now add the brinjal with masasla and cook on a medium fire until the oil comes on the top. Extract a thick juice from the tamarind and add to the brinjal.When all the water is absorbed and the oil floats on the top,put off the fire.The gravy must be thick.

INJI KUZHAMBU:

In a tbsp gingelly oil, fry 1sp coriander seeds, 1sp fenugreek seeds, 1sp cumin seeds, 5 sambar onions, 1 handful of shredded coconut and 3tbsp shredded ginger to a light brown colour. [These must be fried under slow fire] Grind them with 2 spring curry leaves. Soak a lemon-sized tamarind in water and extract its juice. Mix the tamarind juice with the ground masala. Add 1sp turmeric powder and mix well. Pour 2tbsp gingelly oil in a kadai and heat it. Add 1sp mustard seeds and 8 red chillies. When they ssplutter add the prepared kuzhambu with enough salt and let it simmer for some minutes until it thickens to a desired consistency.

JEERAKA RASAM

Soak 1tbsp thuar dal in a cup of water for 1 hour. Soak a small lime-sized tamarind in water for 1/2 hour and then extract its juice. Grind the dal with 1 red chilli, 1sp cumin seeds, 1 1/2 cups of chopped tomatoes and a few curry leaves coarsely. Add the tamarind extract to this ground masala with enough water, salt and 1sp turmeric powder. Heat a kadai and pour 1sp ghee and 1sp oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter add 1 small piece of asafoetida and stir for a few seconds. Then add the prepared rasam and allow it to simmer for 4 minutes.

JEERAKA RASAM. [CUMMIN RASAM]

Soak 1tbsp of lentils in a cup of water for ½ hour. Soak a small lime-sized tamarind in water for ½ hour and then extract its juice. Grind the dal with 1 red chilli, 1sp cumin seeds, 1 ½ cups of chopped tomatoes and a few curry leaves coarsely. Add the tamarind extract to this ground masala with 5 to 6 cups of water, salt and 1sp turmeric powder. Heat a kadai and pour 1sp ghee and 1sp oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter add 1 small piece of asafoetida and stir for a few seconds. Then add the prepared rasam and allow it to simmer for 4 minutes.

KADAPPA:

Ingredients:

Green gram- 1/4 cup
Medium sized potato-2
Chopped onion- 1/2 cup
Chopped tomato- 2 cups
Cloves-2
Cardamom-2
Bay leaves-2
Slit green chillies-3
Salt to taste
Oil-4 tbsp
Grind the following ingredients to a fine paste:
Green chillies-2
Fennel seeds-1 tsp
Shredded coconut- 2 tbsp
Cinnamon-1 piece

Procedure:

Cook the green gram and the potatoes in a pressure cooker and then mash finely. Heat a kadai and pour the oil. Add the cardamom, bay leaves and the cloves and fry for a few minutes. Add the onion with the green chillies and the tomatoes and fry well until they are cooked and the oil floats on the surface. Add the mashed ingredients with the ground paste, salt and 2 cups of water. Let it simmer for some minutes until every thing is blended well and the gravy is slightly thickened.

KAIMAH THOKKU:[MINCED MUTTON THOKKU

Heat a kadai and add 500gms of minced mutton with 1sp turmeric powder, 1 cup of water, 1sp ginger paste, 1sp garlic paste, 8 finely chopped onions, 5 green chillies, 1/4sp pepper powder, 1tbsp chilli powder and enough salt to it. Close with a lid and cook under medium fire until the mutton is well cooked.
Heat another kadai and pour 4tbsp oil. When the oil becomes hot, add 4 chopped tomatoes with ½ turmeric powder, 1/4sp cinnamon powder, 1/4sp cloves powder, 1/2sp cardamom powder, one handful of curry leaves, and one handful of chopped cashew nuts and fry for a few minutes. Then add the cooked mince and fry for some more minutes until all the things are blended well and the mince comes to a thokku consistency.

KARAMANI KARA KUZHAMBU [Chettinadu style]:

Ingredients:

Karamani paruppu- 1/2 cup
Tamarind- a big lime size
Mustard seeds- 1 tsp
Cumin seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Garlic fales-5
Small onions- 1 cup
Finely chopped tomatoes- 3/4 cup
Turmeric powder- 1/2 tsp
Chilli powder- 1 tsp
Coriander powder- 2tsp
Drumstick pieces-8
Grind to a paste: shredded coconut-4tbsp, sambar onions-3, fennel seeds- 1/2 tsp
Enough gingelly oil
Salt to taste

Procedure:

Soak the Karamani paruppu for 4 hours and then drain the water.
Add 1 cup of fresh water and cook the karamani in a pressure cooker for 4 whistles. Soak the tamarind in water for half an hour and then extract its juice.
Heat a kadai and pour enough gingelly oil.
Add the mustards seeds and when they splutter add the cumin seeds, fenugreek seeds and the garlic flakes.
Then add the sambar onions with the tomatoes and cook under moderate fire until they are well mashed.
Pour the tamarind extract, with the turmeric powder, chilli powder, coriander powder, drumstick pieces and enough salt.
Let the kuzhambu simmer for 15 minutes.
Then add the ground paste to the kuzhambu and allow it to simmer for a few minutes.

KEERAI KUZHAMBU:

Cook 3 cups of finely chopped keerai in ½ cup of milk with ½ sp cumin seeds and a green chilli. Mash the keerai finely. Soak a small lime-sized tamarind for 1 hour and then extract its juice. In a sp of ghee fry 3 red chillies, 1sp coriander seeds, 1sp Bengal gram,4sp shredded coconut , 1 small piece of asafoetida, 1sp black gram and ½ sp peppercorns to a golden brown color and then powder them finely. Heat a kadai and pour 4 tbsp gingelly oil. When the oil becomes hot add 1sp mustard seeds. When they splutter add ¼ cup of chopped onions and fry for a few seconds. Then add ½ cup of chopped tomatoes and 1sp turmeric powder. Cook well until the tomatoes are well mashed. Add the tamarind extract and the powder with enough salt. Let the kuzhambu simmer for some minutes. Then add the mashed keerai and allow it to simmer for only a few minutes.

KEERAI SAMBAR:

Soak a lime sized tamarind for 1/2 hour and then extract the juice out of it. Cook three handful of lentils in a pressure cooker. Pour enough oil in a vessel and heat it. Add 1sp mustards and when they splutter add 1 cup of chopped sambar onions, a small piece of asafoetida and 4 slit green chillies. When they become slightly brown, add 1 or 2 cups of chopped tomatoes and 1sp turmeric powder. Cook until the tomatoes are well mashed. Add the tamarind extract and allow it to simmer for some minutes. Then add the ooked dhal, finely chopped keerai with enough salt.Let the sambar simmer for a few minutes. Add 2tsp sambar podi and mix well. Turn the fire very low. Cook for a few minutes. Add curry leaves and chopped coriander leaves.the keerai should not change its green colour fully.
Sambar podi: Fry one handful of red chillies, 1tbsp Bengal gram, 2tbsp coriander seeds, 1sp fenugreek seeds, 8 peppercorn, 1/2 sp mustard seeds and 1 sp black gram for a few minutes to a light brown colour. When cooled, powder them.

LAMB CURRY WITH BRUSSEL SPROUTS

Ingredients:

Oil - 2 tbs
Large onions - 3-4 finely chopped
Tomato - 1 large chopped
Whole spices - 1 & 1/2 tbs
(cumin, fennel, bay leaves, peppercorns, cloves, cinnamon..you can use ground spices- about 1 tsp if you dont like picking out whole spices. But whole spices seem to work best for me)
Curd - 1 cup beaten
Ginger-garlic paste - 1 tbs
Chilly powder - 2 tsp
Coriander powder (Dhania) - 4 tsp
Turmeric powder - 2 tsp
Pepper - 1/2 tsp
Salt - 1.5 - 2 tbs (I never use a spoon!)
Lamb or Goat meat (the stew-size is best. I prefer with bones) - 3 lbs
Brussel sprouts - 15 nos

Preparation Method

Heat oil in a large saucepan. Fry the whole spices until a light brown and add onions and ginger garlic paste. Fry over medium until onion turns transparent. Add chopped tomato and add turmeric, chilly, pepper and coriander powder and fry till tomato turns mushy and oil separates.
Wash the meat and add to the masala along with salt and stir it in so meat is entirely coated with masala. Add half-a-cup water and close lid and let cook on medium for about 5 minutes. Add the beaten curd to the curry and stir it in and let cook again for 15 mins, stirring at regular intervals until meat is cooked, the gravy thick and oil separates. Add the brussel sprouts, whole and stir them in so they are coated in gravy. Close lid and cook for 5 minutes.

Note: Add the brussel sprouts at the very last because they tend to cook very quick and lose their flavor if cooked to mush. They can either be halved or added whole, as they absorb the flavor. All other English vegetables like carrots, peas, potato, cauliflower, Brocoli and turnips work just fine too. Also, while adding the whole spices, an extra tsp of cumin (jeera) can be added, for those who like it. This curry is thick and is great with rotis and rice!


MAMBAZHA MORKUZHAMBU:
Ingredients:

Mango pieces- 1 cup
Turmeric powder- 1/2 tsp
Chilli powder- 1 tsp
Shredded coconut- 1/4 cup
Cumin seeds- 1 tsp
Green chillies-6
Small garlic flakes-6
Coconut oil- 2tbsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Red chillies-4
Curry leaves- 1 arc
Curd- 1 cup
Salt to taste

Procedure:

Cook the mango pieces with a little water, chilli powder, turmeric powder and enough salt. Grind the coconut with the green chillies, gralic and cumin seeds to a coarse paste and add this to the mango mixture and cook for a few minutes. Heat a small kadai and pour the coconut oil. When it becomes hot, add the mustard seeds and when they splutter, add the fenugreek seeds with the curry leaves and red chilies. Fry them for a few seconds and add this tempering to the mango mixture and mix well. Put off the fire and add the curd. Mix well.

MILAGU KUZHAMBU-III:

Soak a big lime-sized tamarind in water for 1 hour and then extract its thick juice. In a sp of gingelly oil, fry 2sp peppercorns, 1sp cumin seeds, 1/2sp fenugreek seeds and 5 red chillies to a golden brown color and then grind them with 5 garlic flakes, 1tbsp chopped coriander leaves, 1 spring curry leaves and 1sp chopped ginger to a fine paste. Heat a kadai and pour 4 or 5 tbsp gingelly il. When the oil becomes hot, add 1sp mustard seeds and when they splutter add ½ cup of small onions and ½ cup of tomatoes which are finely chopped. Cook them until they are well mashed and the oil comes on the surface. Now pour the tamarind extract with the ground masala, 1sp turmeric powder and enough salt. Let the kuzhambu simmer on a medium fire until it thickens.

MURUNGAIKKAI RASAM:

Pressure cook ¼ cup of thuar dal with 3 cups of water and small pieces of one Big murungaikkai. Soak a lime sized tamarind in water for 1 hour and then extract its juice. Boil this juice with 1 cup of water, 1 tbsp chopped coriander leaves, ½ cup of chopped tomatoes, 1sp rasam powder , 1sp turmeric powder, 1sp asafoetida powder and 1 cup of water for at least 5 minutes. Then add the cooked dal and enough salt. When the rasam starts to boil again, put off the fire. Heat a kadai and pour 1tbsp ghee. When the ghee becomes hot, add 1sp mustard seeds and when they splutter add curry leaves and pour this in the rasam.

MASHROOM CURRY:

Ingredients:Mushrooms- 250 kg

Turmeric powder- 1/2 tsp
Salt to taste
Oil- 5 tbsp
Chopped onion-1 cup
Tomato juice- 3 tbsp
Chopped coriander- 2tbsp
Mint leaves-a handful
Coconut milk- 1/2 cup
Ground the following ingredients to a fine paste:
Shredded coconut- 1 cup
Green chilllies- 5
Cashew nuts-5
Almonds- 5
Poppy seeds- 1 tbsp
Fennel seeds-1 tsp
Garlic flakes-5
Shredded ginger- 1 tsp
Cinnamon-1 piece
Cardamom-4

Procedure:

Heat a pan and pour the oil. Add the onion and fry them until they become golden brown. Add the mushroom with the ground paste, tomato juice, turmeric powder and enough salt. Cook the mushroom until the masala is slightly thickened. Add the coconut milk with the greens. Cook for a few seconds.

MUSHROOM CURRY -2

Ingredients
10 large button mushrooms, quartered
1 teaspoon ginger-garlic paste
2 tablespoons onion paste
1 teaspoon tomato puree
1/4 teaspoon chilli powder
3 tablespoons curds
1/4 teaspoon garam masala
1 tablespoon oil
Salt to taste
For garnish
2 tablespoons chopped coriander

Method
1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and saute for some time.
2. Add the tomato puree and chilli powder and stir for some time.
3. Add the mushrooms and saute till they are tender.
4. Finally, add the curd, garam masala and salt. Mix well.
5. Garnish with coriander and serve hot with chapathi

Instead of onion paste,tomato paste & gin-gar paste i chopped everything & sauted onion,gin ,gar in 1 tsp oil...& then added tomatoes..cooked for a min...took off the flame & let cool...& the ground it with chilli powder & added back to the pan & let boil for a while with little water & proceeded as given in the recipe. This way we can reduce the consumption of oil.Remember not to cook for a long time afer adding the curd...just mix it & take off flame...

MASHROOM MASALA:

INGREDIENTS:

Mushroom- 250 gms
Coconut paste- 1/2 cup
Turmeric powder- 1/2 tsp
Oil- 3 tbsp
Salt to taste
Grind the following ingredients in to a fine paste:
Red chillies-6
Peppercorns- 1 tsp
Cardamom- 2
Cloves- 2
Cinnamon pieces-2
Fennel seeds- 1 tsp
Sambar onions- a handful
Garlic flakes- 6

Procedure:

Add the ground paste, turmeric powder and enough salt with the mushrooms and mix well. Pour the oil in a pan and heat it. Add the mushroom mixture and fry well on medium fire until they are cooked. At the final stage, add the coconut paste and mix well. Fry for a few seconds and put off the fire. Decorate with chopped coriander leaves.

MUTTER PANEER:
Ingredients:

Frozen peas- 2 cups
Mashed tomato- 2 cups
Diced paneer pieces- 1 ½ cups
Fresh curd-1/2 cup
Sugar- 1 tbsp
Ghee- 1 tbsp
Oil-3 tbsp
Corn flour- 1 tsp
Milk- 1/4 cup
Salt to taste
Grind the following ingredients to a paste:
Big onion- 1
Coriander seeds- 2 tbsp
Poppy seeds- 3 tsp
Red chillies- 6
Roasted shredded coconut- 1 tbsp
Garlic flakes- 6
Ginger paste- 1 tsp
Cumin seeds- 1tsp
Powder the following:
Peppercorns- 1/2 tsp
Cloves-4
Cinnamon pieces-3
Fennel seeds- 1 tsp

Procedure:

Fry the paneer pieces in oil under slow fire till they become brown and then take them away. Heat a kadai and pour the ghee and the oil. Add both the masalas and fry them until the oil floats on top. Again add the curd and fry for a few minutes. Then add the peas and fry for a few minutes. Add the tomatoes with enough salt and water. When it simmers for some minutes, add the paneer pieces, and the sugar. Mix the corn flour in the milk and pout it in the gravy. Let the gravy simmer for a few minutes. Garnish with chopped coriander leaves.

NAVARATHNA KURUMA:

Grind 2 big handfuls of shredded coconut with 1 onion, 2sp chopped ginger, 8 cloves of garlic, 3sp poppy seeds, 2tbsp coriander seeds, a pinch of cumin seeds, 10 red chillies to a fine paste. Powder 4 cinnamon pieces with 6 cloves, 6 cardamoms and 10 peppercorns. Heat a kadai and pour 3 to 5 tbsp ghee. Add the ground paste and fry it for some minutes. Then add the half of garam masala powder and fry for a few minutes. When the ghee comes on top, add 1 cup of beaten curd and fry until the masala is dry and the ghee comes on the surface. Add 1 cup of boiled and cubed potatoes, 1 cup of boiled peas, and 1 cup of boiled cauliflowers. Stir for a few minutes. Then add 2tbsp ground almonds, 1tbsp ground paste of cashew nuts with a pinch of saffron. Mix well and add enough warm water to have gravy of desired thickness. Add some fried cashew nuts and almonds with enough salt. Let the gravy simmer for a few minutes. Add ¼ cup of cream and the remaining garam masala powder to the gravy and cook for a few minutes on slow fire. Put off the fire and sprinkle a little lime juice and chopped coriander leaves.

PALAK DHAL:

Split moong dhal 1 cup
chpped spinach 4 cups

Pressure cook the above well. Chourn well.
Grind 4 ts coconut with 1 ts cumin seeds and 4 to 5 peppercorns.

Heat oil in a pan,when hot add 2 broken redchilli,few curry leaves. Then add ground mixtrue. Fry it for 30 sec. Add chourn mixture,required salt(less salt would be sufficient for this). Make it to boil for 2 to 3 mins. Put off fire. This is very easy to prepare yet very delicious.

PALAKKAI KURMA:

Ingredients:
Small tender jack fruit- 1
Bengal gram- a handful
Cinnamon- 2 pieces
Cloves-2
Chopped onions- 1 cup
Crushed tomatoes- 1 1/2 cups
Turmeric powder- 1 tsp
Oil- 5 tbsp+ 1 tsp
Coriander powder- 1 tsp
Chopped coriander leaves- 1/2 cup
Salt to taste
Fry the following ingredients in a tsp of oil to a light brown colour and then grind to a fine paste:
Coconut- 1/2 [shredded]
Green chillies- 4
Gram dal- 1 tsp
Fennel seeds- 1 tsp
Poppy seeds- 1 tsp
Small onions- 8
Cashew nut- 5
Small Garlic flakes-6
Shredded ginger- 1 tsp
Method:
Clean the tender jackfruit and cut into 1 inch cubes. Cook them with the Bengal gram. Drain the extra water completely. Heat a kadai and pour 5 tbsp oil. When it becomes hot, add the cloves and the cinnamon pieces and fry for a few minutes. Then add the chopped onion and fry them until they become brown. Now add the tomatoes with the turmeric powder and the coriander leaves and cook for a few more minutes until they are mashed and the oil floats on the surface. Add the vegetables, cooked Bengal gram, ground vegetables and the coriander powder with enough salt and 4 cups of water. Cook the kurma for some minutes until they are well blended.


PAPPAYA TOMATO CURRY:

Ingredients:
Papaya- 250 gms
Onion-1
Garlic- 6 flakes
Cinnamon-1 piece
Peppercorns- 1/2 tsp
Cumin seeds- 1/2 tsp
Chilli powder- 1 tsp
Coconut- `1/2 cup
Roasted gram dal- 2 tsp
Turmeric powder- 1 tsp
Chopped tomato- 2 cups
Enough salt
Oil- 5 tbsp
Procedure:
Cut the papaya in to small pieces. Grind the ingredients from 2nd to 8th to a fine paste. Heat a kadai and pour the oil. When the oil becomes hot, add the ground paste with the turmeric paste and fry it on slow fire until it is well fried and the oil floats on the top. Add the papaya pieces with 1 cup of water, the chopped tomatoes and enough salt. Cook the curry on medium fire until it is well blended and the vegetable pieces are cooked well.

PARUPPU URUNDAI KUZHAMBU:

Soak a small orange sized tamarind for ½ hour and then extract the thick juice out of it. Soak 1 cup of lentils with a handful of Bengal gram for 2 hours and then grind with 1sp fennel seeds, 3 red chillies and 2 green chillies coarsely like we grind for ‘Masal vadai’. Add enough salt when grinding the dhals. Add 1 cup of chopped onions, 2tbsp chopped garlic flakes, curry leaves and ½ cup shredded coconut. Mix well. Make lime sized balls. In a deep vessel. pour gingelly oil. Add one cup of chopped sambar onions and 2 cups of crushed tomatoes. Cook on moderate fire until they are well mashed and the oil floats on the surface. Powder 1sp fennel seed and 1sp fenugreek seed coarsely. Add the powders and some curry leaves to the tomatoes and fry for a few minutes. Pour the tamarind extract. Add 1sp turmeric powder, 2tbsp chilli powder and 3tbsp coriander powder. Add enough salt. Let the kuzhambu simmer for a few minutes. Now add the balls 5 at a time and when they come on the surface, then add the balls again. Thus complete all the balls. When dropping the balls in the kuzhambu, the consistency of it must be watery. The fire should not be high. After completing the balls the kuzhambu must simmer for a few minutes. The kuzhambu will thicken when we finish the cooking. You can add pieces of drumstick and it will enhance the taste and the flavour. It must be added and cooked well before dropping the balls.

JEERAKA RASAM. [CUMMIN RASAM]

Soak 1tbsp thuar dal in a cup of water for 1 hour. Soak a small lime-sized tamarind in water for 1/2 hour and then extract its juice. Grind the dal with 1 red chilli, 1sp cumin seeds, 1 1/2 cups of chopped tomatoes and a few curry leaves coarsely. Add the tamarind extract to this ground masala with enough water, salt and 1sp turmeric powder. Heat a kadai and pour 1sp ghee and 1sp oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter add 1 small piece of asafoetida and stir for a few seconds. Then add the prepared rasam and allow it to simmer for 4 minutes.

PARUPPU RASAM:

Soak a big lime-sized tamarind in water for 1/2 hour and then extract its thick juice. Cook 2 to 3tbsp of thuar dal in the pressure cooker. Pour this cooked dal in a small bowl. Add 2 crushed tomatoes[1 cup], 5 crushed garlic flakes, 2 slit green chillies, a small piece of asafotida, 2tbsp chopped coriander leaves, 1sp turmeric powder and a few curry leaves to the dal and crush all these ingredients with yr fingers finely. Then add the tamarind extract with enough water and salt. Heat a kadai and pour 1tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter pour the prepared rasam. When the rasam begins to simmer, allow it to simmer only for a minute.
.
PEPPER CHICKEN-II:

Ingredients:
Chicken pieces-1 kilo
Chopped onion- 1 cup
Chopped tomatoes- 1/2 cup
Coarse pepper powder-1/2 tsp
Salt to taste
Oil- 5tbsp+ 1 tsp
Chilli powder- 1 tbsp
Turmeric powder- 1/2 tsp
Curry leaves- a handful
Fry the following ingredients in a tsp of oil and then grind them to a fine paste:
Garlic flakes [small] - 10
Shredded ginger- 1 tsp
Peppercorns- 2 tsp
Cumin seeds- 1/2 tsp
Fennel seeds- 1 tsp
Powder the following:
Cinnamon pieces-1 tbsp,
Cardamom-5,
Cloves-5
Procedure:
Heat a kadai and pour the remaining oil. When the oil becomes hot, add the onion and the tomato. Fry them well until they are mashed and the oil floats on the surface. Then add the powders except pepper powder, ground masala and the chicken pieces with enough salt. Cook the chicken on medium fire until they are cooked well. At the last stage add the pepper powder and the curry leaves and cook for a few minutes.

PONGAL KUZHAMBU:

Cook 1 cup of red gram dhal in a cooker. Soak a small orange size of tamarind in warm water. Extract the juice after ½ hour. Dry fry 1 handful of boiled rice, 1 tbsp raw rice, 1sp cumin seeds, 1sp peppercorns and 1sp aniseeds to a nice brown colour. Grind them to a nice powder. For this kuzhambu, 6 important vegetables are needed. Add One handful of chopped tomatoes, one handful of avaraikkai[cut into 1” pieces], one handful of red pumpkin pieces[cut into 1” pieces], 2 handfuls of sweet potatoes[cut into 1” pieces], one handful of brinjal pieces[cut into medium pieces], 3 raw bananas[cut into cubes] and most importantly 2 cups of mochaikkai in a cooking vessel and add enough water to cover it. Cook them with enough salt and 11/2 sps turmeric powder. When the vegetables are half done, add the tamarind juice, 2tbsps chilli powder and 11/2 tbsp coriander powder. After cooking them for some minutes add the dhal and mix well. Again cook for a few minutes. Now add the powder and mix well. Add 1 cup of shredded coconut and mix well. Cook under slow fire for 5 minutes. Garnish with curry leaves


GARLIC RASAM:

Soak a lime-sized tamarind for half an hour and then extract its thick juice. Heat a kadai and add 1sp oil. Fry 3 red chillies, quarter spoon fenugreek seeds, 1sp coriander seeds, 2sp thuar dal, 1sp peppercorns and a pea-sized asafoetida to a golden brown colour and then powder it. Again heat a kadai and add 2sp ghee and 1sp oil. Add 1sp Cummin seeds and some curry leaves. When they splutter add 25 small garlic flakes. Fry them on a slow fire until the garlic flakes become soft. Add the tamarind extract, 1sp turmeric powder, half cup of crushed tomatoes, the powder, enough salt and water. Let the rasam simmer for 2 minutes.

PORITHTHA KUZHAMBU:[chettinadu style]

Cook 1 cup of lentils in a pressure cooker. In a tbsp
oil fry 10 red chillies, 1 ½ sp black gram, 1 ½ sp
cumin seeds, and ½ shredded coconut to a brown colour
and then grind them to a fine paste. In a vessel cook
2 cups of diced peerkangai, 2 chopped onions and 1 cup
of chopped tomatoes with enough water, salt and 1sp
turmeric powder. When the vegetables are cooked add
the cook dhal, the ground paste and mix well. Cook for
a few minutes. In a small kadai pour 2tbsp oil and
add 1sp mustard seeds, curry leaves and 1sp black
gram. When the mustards splutter pour them in the
kuzhambu. Mix well and put off the fire. Cooked green
gram can be added instead of lentils.


PORITHTHA KUZHAMBU-II

Pressure cook ½ cup of lentils well. Cook 1 cup of
diced peerkangai, ½ cup of chopped tomatoes, and 1 cup
of diced avaraikkai, with enough water, 1sp turmeric
powder and enough salt. Grind ½ cup of shredded
coconut, 1sp peppercorns and ½ sp cumin seeds to a
fine paste. When the vegetables are cooked add the
cooked dhal, and the ground paste. Cook well. In a
small kadai pour 2tbsp oil and heat it. Add 1sp
mustard seeds and when they splutter add 1sp
asafoetida powder and curry leaves. Pour this on the
kuzhambu. Mix well.

POTATO MASALA:

Ingredients:

Potatoes- 1/2 kilo
Chopped onion- 2 cups
Chopped tomatoes- 1 cup
Green chillies- 4
Grated ginger- 1 tsp
Mustard seeds- 1 tsp
Turmeric powder- 1/2 tsp
Frozen peas- 1/2 cup
Chopped coriander
Enough oil and salt

Procedure:

Pressure cook the potatoes for 5 whisitles. After taking them out, mash them immediately. Heat a kadai and pour 4 to 5 tbsps of oil. When the oil becomes hot, add the mustard seeds. When they splutter, add the chopped onions and fry them until they become lightly golden brown. Grind the green chillies with the ginger to a paste and add this with the turmeric powder and fry well for a few minutes. Add the tomatoes and the peas. Cook until the tomatoes are mashed well and the peas are well-cooked. Add the Mashed potatoes with the coriander leaves and fry it on slow fire until every thing is combined well.

POTATO MASALA CURRY:
Ingredients:
Potato- 250 gms, Coconut- ½ , Red chillies- 10,Coriander seeds- 2 tsp,
Gram dal[ Pottukkadalai]- 1 tbsp, Sambar onions- 6,Fennel seeds- 1 tsp, Poppy seeds- 1 tsp, Cinnamon- 1 piece, Garlic flakes-10,Chopped ginger- ½ tsp, Chopped coriander - 1 tbsp
Mustard seeds- 1 tsp, Chopped onion- 1 cup, Crushed tomatoes- 1 cup
Turmeric powder- ½ tsp, Oil- 4 tbsp, Salt to taste
Procedure:
Boil the potatoes, then peel the outer skin and cut into cubes. Extract thick milk out of the coconut. Grind the red chillies with the coriander seeds, poppy seeds, fennels seeds, cinnamon, sambar onions, gram dal, garlic flakes, ginger, and coriander leaves to a fine paste. Heat a kadai and pour the oil. When the oil becomes hot, add the mustard seeds. When they splutter, add the chopped onions and the tomatoes with the turmeric powder. Cook them until they are well mashed and the oil floats on the surface. Add the ground masala and the potato pieces with enough salt. Cook for a few minutes till every thing is combined well. Then add the coconut milk. Cook for a few minutes.


URULAIKKIZHANGU PAAL CURRY:

Ingredients:

Cubed potatoes- 3 cups
Shredded coconut- 2 cups
Onion slices- 1/2 cup
Green chilli-3
Shredded ginger-1 tsp
Garlic flakes- 4
Fennel seeds- 1/2 tsp
Cinnamon- a small piece
Mashed tomatoes without skin-1/2 cup
Turmeric powder- 1/2 tsp [optional]
Salt to taste
Ghee- 2 tbsp
Chopped coriander leaves- 3 tbsp
Curry leaves- a handful
Oil- 1 tbsp

Procedure:

Grind the onion with the ginger, garlic, cinnamon, green chillies, and fennel seeds coarsely. Extract thick and thin milk from the shredded coconut. Heat a pan and add the ghee and the oil. When they become hot, add the ground paste and fry well with the turmeric powder. Add the potatoes with enough water, salt and also the thin milk. Cook well till they are almost done. Add the tomato and cook until every thing is well blended and cooked well. Lastly, add the thick coconut milk with the greens. When the milk starts to simmer, put off the fire.

PULIYITTA KEERAI

I think that you are asking for puliyita keerai(that is how we use to say). My mother use to make just like other sambhars with mulai keerai or arai keerai, but here in US, since we dont get them, use to make with methi, palak even with lettuce leaves.

Season in gingelly oil with mustard, cumin seeds and fenugreek seeds. Add tamarind water, sambhar powder, salt, turmeric.

In the meantime, cook keerai with turmeric and mash them nicely. Add them to the sambhar, let it boil well. Now add cooked thoor dhal. Once it is thick, switch the gas off.

Serve with paruppu usili and it tastes really good. Can mix directly with rice or try with paruppu podi rice.

Modification: Some people fry onion and tomato for addl. taste after seasoning


SALEM SAMBAR-

GARLIC SAMBAR[SALEM SAMBAR]
Ingredients
Tur dal - 100gms
Sambar powder - 3 tsp [heaped]
Drumstick - 3 (cut into desired pieces)
Medium Onion - 2 (chopped finely]
Curry leaves - 1 spring
Coriander leaves - 2 table spoon (chopped)
Garlic - 1 teaspoon (chopped)
Dried red chilli - 2 [Cut into pieces]
Tomatoes - 3 (medium sized -cut into pieces)
Tarmarind - size of a lime soaked in 1/2 cup water
Methi Seeds - 1/4 tablespoon
Vegetable oil - 1 table spoon
Ghee-1tbsp
Asafoetidia (Optional) - 1 tablespoon
Mustard Seeds - 1 teaspoon
Turmeric powder-1sp
Enough salt
Preparation
Heat a deep kadai and pour the oil and the ghee. When they become hot, add the onions and the tomatoes with the turmeric powder. Cook well until the tomatoes are cooked and mashed well and the oil floats on the surface. Then pour the tamarind extract and add the drumstick pieces and enough salt. When the vegetable is cooked add the sambar powder and let the sambar simmer for just a few seconds. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to sambar and boil it for 1 minute. Finally add chopped coriander leaves on the top.


SAMBAR:

Soak a lime sized tamarind for ½ hour and then extract the juice out of it. Cook three handful of lentils in a pressure cooker. Pour enough oil in a vessel and heat it. Add 1sp mustards and when they splutter add 1 cup of chopped sambar onions, a small piece of asafoetida and 4 slit green chillies. When they become slightly brown, add 1 or 2 cups of chopped tomatoes and 1sp turmeric powder. Cook until the tomatoes are well mashed. Add the tamarind extract and when it is simmering add the vegetables and enough salt. After the vegetables are being cooked, add the cooked dhal and a little salt. Let the sambar simmer for a few minutes. Add 2tsp sambar podi and mix well. Turn the fire very low. Cook for a few minutes. Add curry leaves and chopped coriander leaves.
Sambar podi: Fry one handful of red chillies, 1tbsp Bengal gram, 2tbsp coriander seeds, 1sp fenugreek seeds, 8 peppercorn, ½ sp mustard seeds and ½ sp black gram for a few minutes to a light brown colour. When cooled, powder them.


SIMPLE RASAM

Ingredients
garlic 2 cloves
green chilli 1 big
pepper 1/2 tsp
cumin 1/4 tsp
thalippu vadagam 1 tsp
tomato 1
termarind 5 to 10 gms
termaric powder 1/2 tsp
salt to taste
sugar little
cooked toor dhall water 100 ml
oil musturd
curry and coriander leaves

Microwave cut tomato in high power for 3 mins. pound garlic, chilli separatly, powder pepper and cumin. Get the juice from the microwaved tomato, add salt and sugar. add in dhall water. In a kadai heat oil. when the oil is hot add vadagam and let it fry for few second. add chilli, garlic fry well add pepper powder, termaric powder, fry. add in the tomato juice and dhall mixture and termarind juice 1 cup. if you want you can add more water. let it boil. add curry and coriander leaves. serve hot.

SOYA BALLS VEGETABLE MASALA:

Soak 1 cup of soya balls in hot water for 15 minutes. Then drain the water completely. Squeeze the water out of the soya balls with the help of yr fingers. Then pour cold water on it and again soak for 5 minutes. Then again drain the water completely and squeeze out the extra water. Heat a kadai and pour 4 or 5 tbsp oil. When the oil becomes hot, add 1sp cumin seeds, 1 cup of chopped onions, 2 cups of chopped tomatoes and 1sp turmeric powder. Fry the vegetables until the tomatoes are mashed finely and the oil oozes on the surface. Now add 1 cup of diced potato, 2 handfuls of diced cauliflower and the soya balls with 4 cups of water. Add enough salt to it. When the vegetables are half-cooked, grind 1 cup of shredded coconut with 1sp fennel seeds, 3 garlic flakes and 4 green chillies into a paste and add this to the masala. Also add 1sp chili powder and mix well. Let the gravy simmer until you get the desired consistency. Add 2tbsp chopped coriander leaves and mix well.

SPICY EGG CURRY:

Ingredients:
Eggs-2
Green gram- 1/2 cup
Onion-2 [finely chopped]
Chopped tomatoes- 1 cup
Chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Fennel seeds- 1 tsp
Mustard seeds- 1 tsp
Chopped coriander leaves- 1/2 cup
Chopped green chillies- 2 tsp
Oil- 3 tbsp
Shredded coconut- 1/4 cup
Salt to taste
Procedure:
Wash the green gram in water and boil it with 4 cups of water and the turmeric powder. When the dal is cooked to its 3/4th, add the chopped onion, tomato, green chilies, chilli powder and the coriander leaves. Cook for 10 minutes on a medium fire. Heat a small kadai and pour the oil. Add the mustard seeds and when they splutter add the fennel seeds. When they become lightly brown, add this to the vegetables. Add the shredded coconut and cook for a few more minutes. The curry should not be thick. It must be a little watery. Now break the eggs and add them to the curry one by one in a circular motion. Close with a lid and cook for 10 minutes on medium fire. Now mix the curry well and spicy egg curry is ready to serve.
You can see a fine explanation about Ricotta cheese in the following link. You can substitute soya bean curd [Tofu] which is fat-free and healthier.

SPINACH SOUP:

Ingredients:

Spinach [palak]- 1/2 kilo
Potato [medium size]-1
Butter- 2 tbsp
Corn flour- 3 tbsp
Nutmeg powder- a pinch
Pepper powder- a pinch
Milk- 2 cups
Cream- 3 tbsps
Chopped onion-1
Croutons- 1 cup
Salt to taste

Procedure:

Heat a kadai and melt butter in it. Add the onion and fry it for a few minutes. Then add the palak leaves with 2 cups of water and enough salt. Let it cook till the palak is tender. Do not over cook the plak leaves. When cooled, liquidize the palak leaves and pass it through a sieve. Blend the corn flour and the milk finely and add it to the strained soup. Add the powders and mix well. Serve hot topped with a tbsp of cream and a few croutons in each cup.

STEW ITSU CURRY

My stew or istu curry is a bit different from what you mentioned, Pa!! But yes, it goes well with idiappam or puris.

Okay, your ingredients are simple : 3 extractions of 1/2 a coconut, few fresh green chillies (5), bombay onions (abt 2 ), a couple of potatoes(diced small), curry leaves and a bit of mustard seeds for tempering.

Boil the potatoes in the the 3rd extraction of coconut milk. Halfway, add the 2nd one and the bombay onions(diced) and chillies, slit lengthwise.

At last add the 1st, thick extraction of milk and separately done, the tempering in a small wok with curry leaves, added on.

Do not make it too watery, otherwise it normally turns out well.

THANNEER KUZHAMBU:

Pressure cook one handful of split green gram and one handful of Arhar dhal with enough water. Soak a gooseberry sized tamarind in water for ½ hour and then extract its thick juice. In a kadai, pour the cooked dhal with 1 chopped onion, 2 chopped tomatoes, 2 garlic flakes, ½ sp chilli powder, ½ sp coriander powder, 1sp turmeric powder, tamarind extract, and 2tbsp chopped coriander with enough salt. Add 2 cups of water to it. Let the kuzhambu simmer for some minutes. Then heat a small kadai and pour 2tbsp cooking oil. When it becomes hot, add 1sp mustard seeds and when they sputter add 1sp asafoetida powder, 1sp black gram, 1sp fennel seeds, and 5 red chillies and fry for a few seconds. Pour this tampering into the kuzhambu. Mix well and put off the fire. This kuzhambu must be watery when it is prepared.

THAKKALI KUZHAMBU:{Tomato kuzhambu}

Soak a gooseberry sized tamarind in water for ½ hour and then extract its thick juice. Heat a kadai and pour 3 or 4 tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter, add 1sp black gram, 1sp fenugreek seeds, 1sp Bengal gram, 3 red chillies and some curry leaves. When they change their colour slightly, add ½ cup of chopped sambar onions and fry for a few minutes. When they change into golden brown color, add 2 cups of crushed tomatoes and 10 garlic flakes. Fry well until the tomatoes are mashed well and the oil floats on top. Pour the tamarind extract, add 2tsp sambar powder, and 1sp turmeric powder with enough salt. Allow the kuzhambu simmer for some time until it is thickened.

TOMATO MASALA:

Ingredients:

Big ripe tomatoes-3
Chopped small onions- 1/2 cup
Red chillies-5
Coriander seeds- 1 tbsp
Bengal gram-1 tbsp
Black gram- 1 tsp
Asafoetida- a pea-size
Fenugreek seeds- 1 tsp
Turmeric powder- 1/2 tsp
Gingelly oil- 2 tbsp
Ghee- 2 tbsp
Chopped coriander leaves- 1 tbsp
Curry leaves- a few
Mustard seeds- 1 tsp
Salt to taste

Procedure:

In a tsp of oil, roast the coriander seeds, Bengal grams, black grams, fenugreek seeds, asafoetida and the red chillies to a golden brown colour and then powder them finely when they are cooled. Soak the tomatoes in hot water for 20 minutes and then remove the skins. Mash the tomatoes. Heat a kadai and pour the oil and the ghee. When the oil becomes hot, add the mustard seeds. When they splutter, add the small onions and fry for a few seconds until they become golden brown. Add the tomato with the turmeric powder and cook well until the gravy is thickened. Add the fried powder with the curry leaves, coriander leaves and salt to taste. Mix well and cook for a few minutes until the oil floats on top. This masala will be delicious with the rice.


TOMATO SOUP:

Ingredients:
Lentils[thuar dal]-1/2 cup, 10 green chillies, tomatoes-200 gms[finely crushed], chopped onion-1, a few curry leaves, coarsely ground cummin powder-1/2sp, coarsely ground fennel powder-1sp, ghee-2sp, cardamom-1, clove-1, small piece of cinnamon-1, bay leaf-1, star anise-1, a marble sized asafoetida-1 piece, half lime, turmeric powder-1sp, salt to tase.
Method:
Cook the dal in the pressure cooker. Then take away the dal and pour it in a vessel. Add the tomatoes, anion, gren chillies, curry leaves, turmeric powder and the powders to the dal with enough salt and 4 cups of water. Let it simmer for 5 minutes. The heat a small kadai and add the ghee. Add the spices and fry them for a few seconds. Add this to the soup and let it simmer for another 3 minutes. Put off the fire and add the lime juice.

ULUNTHU KUZHAMBU:

Heat a kadai and pour 1sp gingelly oil. Fry 1 handful of split blackgram to a light brown colour on medium fire. Then pressure cook it with 1 tsp turmeric powder and enough salt. Grind 5 red chillies, 1sp cumin seeds and 2tbsp shredded coconut to a fine paste. Again heat the kadai and pour 3tbsp gingelly oil. When it becomes hot, add 1sp mustard seeds and when they splutter, add 1 spring curry leaves, and 10 small onions which are finely chopped. Stir well and cook until the onions brown slightly. Add the cooked dhal, ground paste and enough salt. Let the kuzhambu simmer for some minutes until it is slightly thickened.

VADAI CURRY

Ingredients:
Onions-3[nicely sliced]
Tomatoes-1/2 kilo [crushed]
Garlic flakes-12
Garlic paste-1sp
Ginger paste-1sp
Turmeric powder-1sp
Enough salt to taste
Shredded coconut-1 cup
Cardamom-1
Clove-1
Oil-3 or 4 tbsps

FOR VADAI:
Bengal gram-1/2 cup
Thur dal-1/2 cup
Red chillies-2
Green chillies-2
Aniseed-1/2 sp
Sliced onion-1 cup
Coriander leaves and curry leaves-1/4 cup

METHOD:
Soak the dhals for an hour and grind coarsely with the chillies, enough salt and the aniseeds. Do not add much water. The batter should be thick.
Mix the onions, curry leaves and the coriander leaves with the batter.
Pour the batter in an oil coated idli plate and steam them for 15 minutes. Let it cool for some time and then cut it into small, even pieces.
Grind the coconut with the cardamom, clove and 2 cups of water, and then extract the milk from it.
In a hot pan, pour the oil. When it is heated, add the onions, ginger and garlic pastes, garlic flakes and the tomatoes.
When they are cooked and the oil floats on the surface, add the coconut milk, turmeric powder, enough salt and 3 cups of water.
When the gravy is thickened slightly, add the vadai pieces and cook for some more minutes.

VATHTHAL KUZHAMBU-III:

Soak a big lime-sized tamarind in water for 1 hour and then extract its thick juice. Heat a kadai and pour 4tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter, add1sp black gram, 4 red chillies, and 1 spring curry leaves and fry well. Then add 1 cup of small onions and 4 slit green chillies. Fry for a few minutes and when the onions become soft, add a handful of mixed vathals like sundaikkai, avaraikkai, manaththakkaali, katharikkai etc. and fry for a few seconds. Pour the tamarind extract and add 2tsp chillipowder, 1sp turmeric powder, 4sp coriander powder and enough salt. Mix well. Let the kuzhambu simmer for sometime until it thickens fairly. Add ¼ cup of cooked thuar dal and 1tbsp chopped coriander leaves to the kuzhambu and mix well. Put off the fire.

VATHAL KUZHAMBU:

Soak a big lime sized tamarind in water for 1 hr and then extracts its thick juice. Heat a kadai and pour 2tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds and when they are spluttering, add 1sp black grams, 2tbsp Bengal gram, 3 red chillies and some curry leaves. Fry for a few seconds and then pour the tamarind juice, half a spoon turmeric powder, 2tsp vathal kuzhambu podi and enough salt. Mix well and allow the kuzhambu to simmer for some minutes until the raw flavour disappears and the kuzhambu is slightly thickened.

VATHTHAL KUZHAMBU-III:

Soak a big lime-sized tamarind in water for 1 hour and then extract its thick juice. Heat a kadai and pour 4tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter, add1sp black gram, 4 red chillies, and 1 spring curry leaves and fry well. Then add 1 cup of small onions and 4 slit green chillies. Fry for a few minutes and when the onions become soft, add a handful of mixed vathals like sundaikkai, avaraikkai, manaththakkaali, katharikkai etc. and fry for a few seconds. Pour the tamarind extract and add 2tsp chillipowder, 1sp turmeric powder, 4sp coriander powder and enough salt. Mix well. Let the kuzhambu simmer for sometime until it thickens fairly. Add ¼ cup of cooked thuar dal and 1tbsp chopped coriander leaves to the kuzhambu and mix well. Put off the fire.

VEGETABLE KURUMA:

Heat a kadai and pour 5tbsp oil. When the oil becomes hot, add 1 cup of chopped onions and fry for a few minutes. Then add 1 cup of chopped tomatoes, 1sp turmeric power, a pinch of cardamom powder, a pinch of of cinnamon powder, a pinch of cloves powder, 1sp ginger paste, and 1sp garlic paste and fry well until the tomatoes are well mashed. Add 3 cups of water, 1 cup diced potaoes and 1cup peas. Grind 3tbsp shredded coconut with 1sp poppy seeds, 1sp aniseed, 3 cashew nuts, 1sp puffed Bengal gram [pottu kadalai] and 4 green chillies to a fine paste. When the vegetables are half-cooked, add the ground masala to the kuruma with 1sp coriander powder and enough salt. Mix well and let the kuruma simmer until you get the desired consistency. Add a cup of thick coconut milk and when the kuruma starts simmering again, put off the fire and then add 1sp lime juice, 1tbsp chopped coriander leaves, some curry leaves and mix well.


VENTHAYA RASAM [FENUGREEK RASAM]:

Soak a lime-sized tamarind in water for an hour and then extract its thick juice. In a sp of gingelly oil, fry 1/2sp fenugreek seeds, 2 red chillies, 10 peppercorns and 11/2sp shredded coconut to a golden brown colour and then powder them. Heat a kadai and pours 2sp gingelly oil and 1sp g

VENTHAYA RASAM [FENUGREEK RASAM]:

Soak a lime-sized tamarind in water for an hour and then extract its thick juice. In a sp of gingelly oil, fry 1/2sp fenugreek seeds, 2 red chillies, 10 peppercorns and 11/2sp shredded coconut to a golden brown colour and then powder them. Heat a kadai and pours 2sp gingelly oil and 1sp ghee. When it becomes hot, add 1sp mustard seeds. When they splutter add a pea-sized asafoetida, 1/2 cup chopped tomatoes, and 1sp turmeric power and fry well under medium fire until the tomatoes are well mashed. Add the tamarind extract, the powder, 1tbsp chopped coriander, curry leaves, with enough salt and water. When the rasam starts simmering, put off the fire.

VEPPAMPOO RASAM: [Neem flower rasam]
Ingredients:

Tamarind-a lime size
Red chillies- 3
Cooked dal- ¼ cup
Turmeric powder- 1 tsp
Asafetida- a marble size
Veppampoo- 2 tbsp
Ghee- 2 tbsp
Chopped coriander leaves- 2 tbsp
Curry leaves- 1 arc
Mashed tomato- ½ cup
Rasam powder- 1 tsp
Mustard seeds- 1 tsp
Enough salt

Procedure:

Soak the tamarind in 2 cups of water for half an hour and then extract its juice. Pour it in a kadai with 2 more cups of water with enough salt, tomatoes, rasam powder turmeric powder and the cooked dal. Let it simmer for 3 minutes. Heat a small kadai and pour the ghee. Add the mustard seeds and when they splutter, add the red chillies, curry leaves and asafetida. Then add the veppampoo and fry to a brown colour and add these to the simmering rasam with the coriander leaves. Let the rasam simmer for a few minutes.

HANDI CHICKEN

Ingredients

Chicken pieces- 1 kilo
Green Chili paste- 2 tsp
Garlic paste- 1 tbsp
Ginger paste- 1 tbsp
Lemon juice- 2 tsp
Sliced onion- 1 cup
Cashew nuts- 1/4 cup
Shredded coconut- 1/4 cup
Coriander leaves- 1 cup
Chilli powder- 1 1/2 tsp
Finely chopped tomatoes- 1 cup
Turmeric powder- 1 tsp
Freshly ground garam masala powder- 1 tsp
Bay leaves- 3
Bay Leaves-2
Curd- 3 tbsp
Ghee- 3 tbsp
Oil- 2 tbsp
Salt to taste

Procedure:

Marinate the chicken pieces with the pastes, lemon juice and enough salt for 30 minutes.

Fry the sliced onions in a little ghee to a brown colour and grind it with the curd, coconut and the cashew nuts to a fine paste.
Heat the ghee and the oil. Add the marinated chicken and cook in low flame for a few minutes. Add the ground paste with the powders and the tomatoes and cook on medium fire until the chicken is cooked well. Add the coriander leaves and sprinkle the garam masala powder. Cook for a few minutes on slow fire.


CHICKEN CHUKKA:

Ingredients:

Chicken pieces- 1/2 kilo
Shredded coconut- a handful
Coriander seeds-3 tsp
Red chillies- 10
Fennel seeds- 1 tsp
Peppercorns- 2 tsp
Cinnamon- 2 pieces
Cloves-2
Curry leaves- 1 arc
Finely chopped onion-3
Finely chopped tomato- 1 cup
Ginger paste-1 tsp
Garlic paste- 1 tsp
Turmeric powder- 1 tsp
Enough oil and salt

Procedure:

Heat a kadai and pour 1tsp of oil. Add the shredded coconut and fry it on slow fire to a golden brown colour. Take them away and again fry the remaining spices in a little oil. Grind the fried ingredients to a paste. Add the turmeric powder, the ground paste and enough salt to the chicken pieces and mix well. Heat a pan and pour 5 to 6 tbsp of oil. Add the onion with the ginger and garlic pastes .Fry them well. Add the tomato pieces and fry them until they are well mashed and the oil floats on the surface. Add the chicken and cook on medium fire until they are well cooked and become dry.

HYDERABAD CHICKEN:

Ingredients:

Chicken pieces- 1 kilo
Finely chopped tomatoes- 2 cups
Onion-2
Ghee- 2 tbsp
Red chillies-10
Poppy seeds- 2 tsp
Fennel seeds-1 tsp
Curry eaves- 1 arc
Cinnamon- 1 piece
Cardamom-3
Shredded coconut- 2 cups
Turmeric powder- 1 tsp
Enough salt

Procedure:

Grill the onions and remove the skins. Fry all the spices and the coconut in ghee to a golden brown colour and then grind them with the onions to a fine paste. Cook the chicken pieces with the tomatoes, turmeric powder, 1 cup of water and enough salt. When the chicken pieces are half cooked, add the ground paste and cook the chicken until they are fully cooked and the gravy is thickened.

TOMATO CHICKEN GRAVY:

Ingredients:

Chicken pieces- 1 kilo
Peppercorns- 1 tsp
Red chillies- 12
Garlic flakes-8
Shredded coconut- 1 cup
Fennel seeds- 2 tsp
Cardamom-2
Cinnamon- 1 piece
Cloves-2
Curry leaves- a handful
Oil- 1/4 cup
Salt to taste
Red chilli powder-2 tsp
Turmeric powder- 1/2 tsp
Chopped tomatoes- 3 cups

Procedure:

Heat a kadai and pour a table spoon of oil. Fry 1 tsp of fennel seeds, peppercorns, red chillies, garlic flakes, cardamom, cinnamon, cloves, and the shredded coconut to a golden brown colour. Then grind them to a fine paste. Again heat the kadai and pour the remaining oil. Add the remaining fennel seeds with the curry leaves and fry them for a few seconds. Then add the tomato pieces with the turmeric powder. Fry them until they are well mashed and the oil floats on the surface. Then add the chicken pieces with the chilli powder and the ground paste. Cook the chicken well until you get the desired consistency.

Dear Noodles,
The recipe Tomato pickle was given by my late M.I.L. Mrs.Soma.
It was posted in the Tamilnadu Delicacies by my co- sister Indera Sitham 10th March 2004. Thanks. Kavitha Ravi





From: Indera Sitham (@ j55.jrc32.jaring.my) on: Wed Mar 10 02:40:26 EST 2004


TOMATO PICKLE
INGREDIENTS
Ripe Tomatoes 1 kg
Tamarind 80 grms
Chilli Powder 70 grms
Mustard 2 tbsps
Fenugreek 2 tbsps
Asfoetida 1 teasp
Salt 2 tbsps – or to taste
Oil 250 ml – or 1 cup gingly oil
Mustard 1 teasp - for tampering

METHOD OF PREPARATION

Wash and wipe dry the tomatoes. Put them in a deep bowl, and steam it in a steamer, till the skin shrinks.
Remove the bowl from the steamer.
Remove the tomatoes with a perforated spoon.
When the tomatoes become cold, remove the skins and blend it in a blender.
There will be tomato juice in the bowl.
Soak the tamarind in the juice. (add little hot water if the juice is not enough )
Make a thick extract,remove all fibres and scum.
Roast the funugreek and mustard , and powder it.
Take a kadai , pour the oil and put mustard on low flame. When mustard starts to crackle, add the asfoetida, the tomato pulp, and the tamarind extract.
Let it boil, till the water evoparates.
Keep stirring all the time.
Now add the chillie , mustard, and fenugreek powders, and also the salt.
Stir till the oil starts leaving.
Remove it and let it cool. When cold, fill up in a clean bottle.
It keeps well in a fridge for about 2 months.

This tomato pickle is very famous among our relatives
Our new friends after tasting, would definitely ask for the recipe.
Try it once. Goes well with anything.
Dear Manasi, try this tomato pickel,or thokku.

Dear Mrs.Mano,
i tried ur idli sambar for rava idlies yesterday.it is very very nice.my husband likes it very much.thanks a lot for sharing very tasty receipes.bye.take care.