Crab Fry

Ingredients:

• Oil - 3 spoons
• Coriander Powder - 1/2 spoon
• Onion - 1 finely chopped
• Tomatto - 1 finely chopped
• Peper Powder - 2 spoons
• Crab Big - 2
• Ginger Garlic Paste - 1 spoon
• Turmeric Powder 1/2 spoon
• Water - 1 glasses
• Salt to taste

Method:

• Clean & Wash the crab thoroughly.
• Heat oil in a thick bottom pan.
• Add onion and fry till light brownish then add tomato.
• Add ginger garlic paste, turmeric powder and add crabs.
• Add coriander powder, pepper powder, water and salt to taste.
• Cook it for few minutes till it becomes thick.
• Garnish and serve hot.

Kothu Parotta

Ingredients:

• Parotta finely chopped- 4
• Onion finely chopped - 1
• Tomatto finely chopped- 1
• Curry Leaves - 15
• Chilli - 2
• Pepper Powder - 1
• Chilli Powder - 1/4 spoon
• Salt to taste
• Scrambled Eggs - 3
• Turmeric Powder - 1 pinch

Method:

• In a Pan pour 4 spoons oil and then Fry Curry Leaves.
• Put Onion and then fry.Once onion is fryed put tomatto and fry the same.
• Put chilli and fry after tomatto is fryed.Put Chilli Powder ,Pepper Powder, Turmeric Powder, Salt and fry the same.
• Then add the scarmbled eggs and then add Parotta and fry the same.Scramble if possible. Check for spice level. Now Kothu Parotta is ready.

Chilli Chicken

Ingredients:

• Chicken Boneless - 2lb cut into small pieces
• Corn Starch - 3/4 Cup + 1/4 Cup
• Maida Powder - 1/2 Cup
• Salt to taste
• Ajinamoto - 1/2 spoon + 1/4 spoon
• Soya Sauce - 3 spoons + 3 spoons
• White Pepper - 1 spoon + 1/2 spoon
• Coriander Leaves - 5 spoons finely chopped
• Green onion - 3 nos finely chopped
• ginger -1 spoon finely crushed
• garlic - 1 spoon finely crushed
• Green Chillies - 3 finely chopped
• Onion -1 Chopped Big(Not finely chopped)
• Vinegar - 1 spoon + 1 spoon
• Ginger Garlic Paste - 1 spoon
• Chilli - 5 Chopped

Method:
For Batter:

• Clean and cut the chicken in to small pieces
• Add One spoon of Ginger garlic paste and then add 1/4 cup corn starch along with 1/2 cup of maida , Salt , 1/2 spoon Ajinamoto , 1 spoon of white peper, 3 spoons of Soya Sauce , 1 spoon of Vinegar.Mix this well and let it be in fridge for 1/2 hr.
• Fry this chicken in oil until they become yellowish.

For Manchurian:

• Fry Ginger(1 spoon finely crushed) , Garlic(1 spoon finsely crushed) followed by Onion and Chilli.Now add Vinegar(1 spoon) , Soyasauce(3 spoons) , Ajinamoto(1/4 spoon), White Pepper(1/2 spoon),Salt and let it get cooked for 2 minutes.
• In 1/2 glass of water dilute Corn Starch(1/4 cup).Add this to the gravy and let it get cooked for 2 minutes.
• Now add the Fryed chicken to this and let it get cooked for 3 minutes.Now add Coriander Leaves and Green Onions.Chilli Chicken is ready.

Vada Curry

Ingredients:

• Bengal Gram Dal (Kadalai Parupu) - 1 cup
• Curry Leaves - 15 leaves
• Coriander leaves cut - 4 spoons
• Ginger - 10gms mashed
• Salt to taste
• Chilli Powder - 1 spoon
• Turmeric - 1/2 spoon
• Bayleaves - 2
• Cloves - 2
• Cinamon stic - 1/2
• Saunf - 1/2 spoon
• Oil to fry vada and 4 spoons to make vadacurry
• Onion - 1 finely chopped
• Tomatto - 1 finely chopped
• Green Chillies - 2

Method:

• Soak Bengal gram dal in water for 30 minutes and grind it to 3/4th.
• Note : Dont add anything like salt / spice
• Fry the stuff in oil as vadas.Dont mind the shape in which it comes.
• Pour oil in a pan.Fry Bayleaf,Clove,Cinamon Stic and roast it.Once this is roasted put Saunf and fry a bit.
• Put Ginger and fry it.Then add Onion to it and fry.
• Put Tomatto to stuff and then add green chillies and curry leaves.Once the raw smell went add turmeric powder , red chilli powder and then salt to it.
• Pour 2 glasses of water and once water boils.Put the Vadas and close the pan.
• Before closing the pan check for spice level.
• Garnish the stuff prepared in step 5 by using coriander leaves.Vadacurry is ready.

Bisi bella bath

Ingredients:

• Rice -1 cup thick avalakki(poha) available at Indian supermarkets
• Toor dal - 1/4 cup + 2 spoon
• Tamarind - Small lemon size 
• 3 cups mixed vegetables cut lengthwise(carrots, beans, potato, peas, lima beans)
• 3 tablespoons bisi bele bath powder (Recipe follows)
• 2 teaspoons salt
• 5  and 1/2 cups water
• Small onion - 7 shallots
• Tomato - 1 
• Oil - 5 tablespoons
• Mustard seeds - 1/2 tablespoon
• Urad dal - 1/2 tablespoon
• Fenugreek seeds - 1/4 tablespoon

For Bisi Bele Bath Powder:

The powder can be made ahead and stored in an air tight container.

The powder is also readily available at Indian supermarkets by popular brand names like MTR.

• 2 tablespoons urad dal
• 2 tablespoons chana dal
• 1/4 cup coriander seeds
• 1/4 cup dried red chillies
• 1/2 teaspoon methi(fenugreek) seeds
• 1/4 teaspoon hing(asafetodia)
• 1 inch piece cinnamon
• 2 cloves
• 2 cardamoms
• 1/2 teaspoon turmeric powder
• 1 teaspoon oil

Fry all the above ingredients in oil. When the dals are golden brown turn off the stove. Mix well and allow it to cool completely and powder in a mixer or spice mill.

For Seasoning: (Optional)

• 1 tablespoon ghee(clarified butter)
• 1 teaspoon mustard seeds
• 1/4 teaspoon hing(asafetodia)
• 2 tablespoons peanuts
• 1 tablespoon cashew nuts
• 1 spring curry leaves

Method:

• Pressure cook toor dal in 1 cup of water with a pinch of turmeric and 1/2 spoon oil.
• Soak tamarind in 1/2 cup water for 15 minutes. Squeeze out the juice and set aside. If using ready tamarind paste measure 1/2 tablespoon.
• Soak rice for about 30 minutes in water. 
• Heat oil in a pan and add mustard seeds after it splutters add urad dal and fenugreek seeds. Then add shallots and tomato fry till it reaches golden brown color.
• After that add all the vegetables and fry them for 3 minutes and then add the sambar powder, now fry the whole mixture for 2 minutes.
• Now add the mixture to the pressure cooker along with pressure cooked toor dal.
• Then add rice, tamrind water, salt, a pinch of turmeric powder and 1/2 tablespoon rasam powder (optional). Finaly add remaining water and close the pressure cooker.
• Pressure cook for 7 whistles.
• In a small kadai heat ghee(clarified butter).
• Add mustard seeds and hing. When they splutter add cashew nuts, peanuts and curry leaves.
• When the cashew nuts are golden brown and peanuts open up, pour the seasoning over the bisi bele bath.

Vazhai Poo (Banana Flower) Vada

Ingredients:

• Vazhai Poo (Banana flower) – 1 No
• Bengal Gran Dhal – 2 cups
• Red Chillies – 4 Nos
• Asafotida powder – a pinch
• Sombu (aniseeds) – 1 teaspoon
• Fresh ginger – small piece
• Onion – 1 No
• Green chillies - 2 Nos
• Curry leaves - few
• Salt – 1 teaspoon or as per taste
• Oil – for deep frying
• Buttermilk – ½ cup (for soaking the florets)

Method:

• Soak bengal gram dhal for two to three hours.
• Chop onion, green chillies and curry leaves finely.
• Remove the big skin (bract) and take out the florets found underneath. In the florets, you will find a string in the middle and a rubbery skin outside. Remove both from each floret. Then chop all the floretss into tiny bits and put in water mixed with butter milk. This will avoid discolouration of the florets.
• Wash well and put the chopped florets in a vessel and add little salt and mix well. Keep it aside.
• Wash and drain the water completely from soaked dhal. Mix soaked dhal, red chillies, ginger, sombu, asafotida and salt together and grind to a coarse paste. Remove it.
• Take out a handful of florets and squeeze out the excess water and add it to the dhal paste. Add chopped onions, green chillies, curry leaves and mix well.
• Heat oil in a kadai. Take out a lemon size dough and flatten it. Deep fry in oil till it become golden brown.

Uppu Urundai - Kara Kozhukattai

Ingredients:

• Parboiled Rice 1 cup
• Raw Rice 1 cup
• Salt as per taste

Batter Preparation:

• Soak both the rice togather for 1 and a 1/2 hours.
• Then wet grind it to thick coarse batter.
• Add salt to this thick batter and mix them well.

For Sesonning:

• Cashew nuts 10 slitted or chopped
• Chana dal 1/2 cup
• Urad dal 1/2 cup
• Asafoetida 1/4 spoon
• Mustard seeds 1/2 spoo
• Black pepper 1 spoon
• Cumin seeds 1 spoon
• Dry red chilies 8 sliced into bite size
• Coconut finely chopped 1/2 cup
• Curry leaves 1 cup
• Salt
• Ghee/Sesame oil 1 cup
• Ghee or sesame oil few spoons.

Method:

• Heat ghee/oil in a wok. Add mustard, pepper, cumin, asafoetida, dry red chilies and curry leaves. Let them pop and splutter well.
• Now add chana dal, urad dal and cashewnuts to this. Fry them till they turn to reddish color. One may add little salt here if needed.
• Now add the thick batter to the above. Still over the stove. Now fry this batter for a while. Maybe till the batter leaves its moisture and becomes like adough. It should be in dough consistency now at the same time.the rice dough, should not be crispy.
• Greeze your palm/either wearing a gloves or without it. While the dough is still warm.try to make equal parts out of it. Like small lemon sized balls.
• In a pressure cooker, heat 2 cups of water. Let it to boil over medium heat.
• Then drizzle little ghee/sesame oil in the Idly plate. Smear the oil well in idly plate. Place these kozhukkatai/ rice balls over this greezed plate.
• Steam cook them for 10-15 minutes.
• Once it is done.maybe check with a wooden toothpick or bamboo schewer sticks. If the kozhukkatai is not sticky, its done.
• Serve them warm with coconut and tomato chutney. This kara-kozhukkatai tastes good, as such without any side dish too.

Passiparuppu Payasam - Greengram Dhal Payasam

Ingredients:

• Green gram Dhal (pasi paruppu) – ½ cup
• Raw Rice (pacharisi) – 2 spoons
• Jaggery (vellam) – ½ cup
• Grated Coconut – ¼ cup
• Cashew nuts – 5
• Dry grapes – 5
• Cardamom – 3
• Ghee

Method:

• Cook Green gram dhal and raw rice in pressure cooker.
• Heat a pan. Add Water and Jaggery(vellam). Make sure that the Jaggery melts well with water.
• Then add cooked Green gram dhal and raw rice.
• Fry Cashew nuts, Dry grapes and Cardamom in Ghee.
• Finally add Grated coconut, fried Cashew, Dry grapes and Cardamom.

Egg Curry - Thokku

Ingredients:

• Small onion- 200g
• Egg - 5
• Garlic- 4
• Ginger- equal to garlic
• Tomato- 1
• Mustard seeds and Urad dal- 1/2 tsp
• Curry leaves- few
• Chili powder- 1 tsp
• Coriander powder- 1 tbsp
• Chicken powder- 2 tbsp
• Turmeric powder- 1/4 tsp
• Salt and Oil- to taste

Method:

• Boil Egg for 5 mins. Then remove the shells.
• Peel and semi grind the Small onion.
• Grind Garlic, Ginger and make a paste. Kept this aside
• Chop the Tomato into small pieces.
• Heat Oil in a pan. Add Mustard seeds and Urad dal fry till it splutters.
• Add Curry leaves,Ginger and Garlic paste and fry for a min.
• Then add Onion and fry till it becomes light brown in color.
• Add Tomato and fry till it turn into soft. Then add Chili powder,Coriander powder, Chicken powder and Turmeric powder fry till raw smell goes.
• Once the raw smell goes add a cup of Water and Salt.
• Finally add boiled Eggs. Let the curry boil once.

Serve hot with rice and chappati.

Maida Biscuit - Gala Gala

Ingredients:

• All purpose flour(Maida) - 1 cup
• Chili powder - 1 tbspn
• cumin seeds - 1/4 tbspn
• Salt - to taste
• Water - 1/2 cup
• Oil - 1 or 2 tspns

Method:

• Mix All purpose flour, cumin seeds and Salt in a mixing bowl. Add water and start kneading till it turns into firm and soft dough.
• Make dough into round shape and apply Oil over the dough.
• Divide the dough into lemon size balls.
• Roll each ball into flat and round shaped sheets.
• Apply flour if the dough sticks while rolling.
• Cut them into small squares using a knife and deep fry them in oil till golden brown.

Kamarkat

Ingredients:

• Coconut - 1 cup ( freshly grated)
• Jaggery - 1 cup
• Elachi - 2 pod
• Oil - 1 tsp

Method:

• Heat the jaggery in the pan. Allow it melt and change into dark golden color (260 degrees F).
• Add the coconut and cook it until it comes together.
• Remove from flame and spoon the mix on to a tray coated with some oil. Shape them into balls.
• When it drys up pop one into your mouth and experience true delight.

Paruppu Urundai Kuzhambu

Ingredients Needed for Paruppu Urundai:

• Toor Dhal - 1 Cup (soaked for 1/2 hr)
• Onion - 1/2 Cup (Chopped)
• Garlic - 10 Cloves (Chopped)
• Coconut - 1/4 Cup (Chopped pieces)
• Red Chilly - 3
• Asafoetida - 1/2 tsp
• Curry Leaf - Small Qty
• Salt - 1/2 tsp

Method to prepare Urundai:

• Grind thoor dhal (without water) with red chilly and salt.
• To the ground thoor dhal,add the chopped onion,garlic,coconut and curry leaf.
• Mix well and make the balls (Urundais) out of the ground dhal.
• Steam cook them in oil greased idly plates.
• Keep aside once the cooking is done. 

Ingredients Needed for Kuzhambu:

• Sambar Thool - 3 tbs
• Tamarind - Lemon sized (Soak for 30 min and extract juice)
• Onion - 1/4 Cup (Chopped)
• Coconut - 3 tsp (grated)
• Poppy Seeds - 2 tsp (soaked for 20 min)
• Salt - Needed qty
• Urid dhal - 1 tsp
• Mustard - 1 tsp
• Oil - 2 tbs
• Curry leaf - Small qty

Method to prepare Kuzhambu:

• Heat oil in a pan, pop mustard and then add urid dhal.
• Then add onion and fry till golden brown.
• Add the extracted tamarind juice.
• Add salt and keep the flame in medium for 15 minutes.
• Close the pan with lid.
• Now,grind the poppy seeds and coconut in a mixer to paste.
• Add this to the contents in the pan.
• When the contents are getting thickened add the lentil balls.
• Garnish with curry leaf.
• Serve hot over cooked rice

Mochai (Dry Beans) Kootu

Ingredients:

• Mochai - 1 Cup (Fresh)
• Bengal Gram - 1/2 tsp
• Thoor Dhal - 1 tsp
• Red Chilly - 2
• Jeera - 1/2 tsp
• Coconut - 4 tsp
• Pepper - 1/2 tsp
• Turmeric powder - 1/2 tsp
• oil - 1 tsp
• Mustard - 1/2 tsp
• Urid dhal - 1/2 tsp
• Salt - Needed qty
• Curry leaf - Small qty

Method:

• Cook mochai ( field bean) and keep aside.
• Now in a pan, dry roast all other ingredients except turmeric powder.
• Grind the roasted ingredients well along with turmeric powder.
• In a pan, add oil and pop mustard. The add urid dhal and when it turns golden brown add the cooked mochai,salt and little water.
• Add the powdered ingredients the mochai and Keep in medium flame for another 15 minutes.
• When the contents get thickened, add curry leaf.

Pal (Milk) Kolukattai

Ingredients :

• Rice flour – 1 cup
• Powdered jaggery – 1/2 cup
• Milk – 1 cup
• Coconut gratings – ½ cup
• Cardamom Powder – ½ teaspoon
• Salt – a pinch

Method:

• In a kadai put the rice flour and fry till it is hot to touch.
• Boil two cups of water along with salt and pour over the fried rice flour and mix using a wooden spoon. When it is hot enough to touch, make a dough.
• In a thick bottomed vessel pour 4 cups of water and bring to boil.
• When it starts boiling, put lemon size dough into Murukku Press (Using Murukku Acchu) and press on to the boiling water (like making murukku in oil).
• Allow to cook for three to four minutes. Do not stir until it is cooked. Then gently stir. Again take little dough and press on the same boiling water.
• Allow to cook again. Repeat this process till you finish all the dough. Add milk and allow to cook for five more minutes.
• Add ¼ cup water to the jaggery powder and bring to boil . When it completely melts and starts boiling, take out from stove and strain it. Add this to the kozhukattai. Stir gently.
• When all mixed well, add cardamom powder and coconut gratings. Mix well and remove. It will thicken when it is cooled.

Note: The quantity of the jaggery may be increased if you require more sweet. If you do not mind calories, then you can add coconut milk instead of ordinary milk. It will be very tasty.