Fish Coconut curry

Ingredients :

3 tbsp ghee

1 tsp finely chopped green chilli

1 tsp finely chopped garlic

1 tbsp peeled, finely chopped fresh ginger

10 curry leaves (options)

1 ½ cup halved and thinly sliced onion

2 ½ cups coconut milk

1 ½ tsp ground turmeric fillets of white fish, cut into 2-inch (5 cm) cubes

1 ½ tsp sea salt

1 cup peeled, cubed tomatoes

Method:

In a non-stick skillet, heat the ghee over medium-high heat.

Add the green chilli, garlic, ginger and curry leaves.

Stir Cook for a few seconds. Add the onion. Cook, stirring, until transparent.

Add the coconut milk and turmeric. Stir.

Add the fish cubes and salt. Stir gently. Cover and cook for 10 minutes.

Add the cubed tomatoes.

Cook for 2 minutes, Serve with rice.

Lamp curry

Ingredients

500 g (1 lb) Boneless shoulder or leg of lamb

100g (4 oz) ghee

1 large onion, peeled and sliced

2 cloves garlic, peeled and sliced

2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon ground cumin

½ teaspoon freshly ground black pepper

1 fresh green chilli, cored, seeded and chopped

½ teaspoon chili powder

300ml water

salt to taste

Methods

1. Cut the lamb into 2.5 cm (1 inch) cubes, being careful to trim away excess fat and gristle.

2. Melt the ghee in alarge, heavy-based saucepan, add the lamb and fry briskly until browned on all sides.

3. Remove from the pan with a perforated spoon and set aside.

Add the onion and garlic to the pan and fry gently for4 to 5 minutes until soft.
4. Stir in the spices, pepper, chilli and powder and fry for a further3 minutes, stirring constantly.
5. Return the lamb to the pan, add the water and salt, then simmer for 45 to 60 minutes or until the meat is tender. Cover the pan if a curry with plenty of sauce is preferred.
cook uncovered for a dry curry. Serve hot. Serves 4

Chemmen curry

Ingredients

king size prawn 400gm
vinegar 4tsp
onion chop 50gm
oil 200ml
Red chilly 4nos
Grated coconut 100gm
Mustard seed 1tsp
curry leaves 1sprg
Ginger garlic paste 50gm
turmeric powder 1tsp
coriander powder 2tsp
tomato chop 100gm


Methods
Sweat the onion in a little of the oil until very slightly golden brown colour.
Remove from Heat, add the chilly,coconut and mustard seed place in the stirring occasionally for
approximately 8 mins.
Heat the oil in a wok fry the curry leave, add ginger garlic and fry for a further one min. Now add the turmeric,coriander, chilliy powder and stir it well
Add the tomato, salt to taste, add water and Bring the boil simmer.
add Prawn finally cook for 10 mins.

Dosa

White gram dal/Urud Dal 2cups
Rice 4cups
Fenugreek 1tsp
Salt to taste

Method:

Grind the dal and rice separately with some water until it become a fine paste.Add salt to it and mix well. Keep it overnight for fermentation. (The batter should be little diluting than the idli flour so that dosa is made thinner.)In a flat frying pan the batter is poured and spread into a thin round like a pancake but much more thinner.Pour little ghee on both sides of the dosasWhen it turns golden brown, turn over to other side. In a few seconds it is ready to serve.Masala Dosa can be made by placing the potato masala inside the Dosa and folding it in half.

idly

Ingredients :

• Idly rice 2cups
  
• Urud dal 1cup
  
• Fenugreek seeds(Methi) 1/2 cup
  
• Salt to taste

Method :
Soak Idly rice and Methi together in water for about 5-6 hours.
Soak urud dal in water for 3 1/2 hours.Drain the water from urud dal and grind it in mixie with little water.Fine grind it until the mixture is frothy. Keep asideNow drain water from soaked rice and methi.Grind these along with cooked rice and little water in mixie.Now mix the ground items and add salt.Allow it to ferment for 16 - 18 hours. Then make idlys in the idly steamer. Steam the idlys on high for 10 minutes

Palak gravy

Ingredient

spinach 1kg
oil 100ml
chop garlic 20gm
salt to taste
butter 100gm
sugar 1tsp

Method

Blanch the spinach and grand it well.
Heat oil add chop garlic
add the blended mixture.
add salt, sugar finally butter
granish with cream

White gravy

Ingredients :

ghee 250 ml
cardamon 3 nos
ginger garlic paste 150gm
cream 100ml
salt to taste
butter
cashew nut 300gm
onion 1kg
sugar 50gm
gova 100gm

PASTE

Boil the onion and cashew nut, cardamon and grand it well,

METHOD

Heat the pan add , add,cardamon
add ginger garlic paste , then,saute it.
add the, pasted mixture ,wait for until its boils
add the cashew nut paste, boil well gravy
add ,butter, gova cream.
add salt to taste

Red gravy

Ingredients :

oil 250 ml
cinnamon 3 nos
cardamon 3 nos
cloves 3 nos
ginger garlic paste 150gm
red chilliy powder 50gm
corinader powder 50gm
garam masala 25gm
cumin powder 25gm
honey 50m
cream 100ml
salt to taste
butter
cashew nut 300gm
onion 1kg
tomato 3kg

PASTE

Boil the tomato and grand it well, fry the sliced onion and paste it keep separate.
soak the cashew nut and paste nicely




METHOD

Heat the pan add oil, add cinnamon cloves , cardamon
add ginger garlic paste , then chilly powder , coriander powder , saute it little brown
add the grind tomato, wait for untill its boils add the cashew nut paste, boil well gravy add garam masala cumin powder,butter, honey cream.
add salt to taste

Yello gravy

Ingredients :

oil 250 ml
cinnamon 3 nos
cardamon 3 nos
cloves 3 nos
ginger garlic paste 150gm
yellow chilly powder 50gm
tumeric powder 50gm
corinader powder 50gm
garam masala 25gm
cumin powder 25gm
salt to taste
butter
cashew nut 300gm
onion 1kg
tomato 3kg

PASTE

Boil the tomato and grand it well, fry the sliced onion and paste it keep separate.
soak the cashew nut and paste nicely




METHOD

Heat the pan add oil, add cinnamon cloves , cardamon
add ginger garlic paste , then chilly powder , coriander powder , turmeric powder saute it little brown
add the grind tomato, wait for un till its boils add the cashew nut paste, boil well gravy add garam masala cumin powder,butter.
add salt to taste

Beef varutha curry

Ingredients :

Beef cubes 1kg
curry leaves 1 sprig
green chilli 4nos
ginger 50gm
garlic 20gm
onion slices 6nos
tomatoes 2nos
turmeric powder 10gm
chilli powder 25gm
black powder 40gm
gram masala 20gm
oil 250ml
coriander powder 50gm
coriander leaves 1 sprig


Methods :

Heat the oil in a pan, add curry leaves onion saute in golden brown.
Add ginger garlic paste, green chilli, turmeric powder ,chilli powder, coriander powder
saute for few sec.
Then add tomatoes saute untill tender.
Add beef saute for few mins then add black pepper,
Add water live it for 10 mins, finally add gram masala make it well dry,
garnish with coriander leaves.

chicken briyani

Ingredients :

onion slice 500gm
tomato slice 300gm
ginger garlic paste 1tsp
cinnamon 5nos
cardamon 5nos
bayleaves 4nos
cloves 5nos
curd 100gm
green chilli 5nos
oil 200ml
ghee 100ml
saffron 1gm
coriander few
mint leaves few
chilli powder 1tsp
turmeric powder 1tsp
coriander powder 2tsp
garam masala 1tsp
chicken 1kg
cashew nut 200gm
basmathi rice 1kg
water 1.5lit
no of person service 6-10

method :

heat the oil in a pan add cinnamon, cardamon,cloves & bay leaves .
add slice onion and saute untill gloden brown colour
add ginger garlic paste , green chilli,mint leaves, add slice tomato.
put the masala turmeric powder, chilli powder, coriander powder, garam masala
saute the masala until the raw flavour goes.
add this chicken in the gravy, add the soaked rice.
add water double amount of the rice ie, 1:2 (one cup of rice two cup of water )
reduce the heat and cover wait for 15-mins and garnish with coriander leaves and
cashew nut serve with raith.

pulee kulambu

Ingredient :

small onion 200gm
tomato 150gm
fenugreek 10gm
curry leave few
potato 100gm
egg plant 100gm
coriander few
oil 50ml
mustard 10gm
tamarind 100gm
chilli powder 1tsp
turmeric powder 1/2 tsp
coriander powder 2tsp
salt to taste

method :

Heat the oil add mustard seed, fenugeek,curry leaves
add small sliced onion saute still golden brown.
Add turmeric powder,chilly powder, coriander powder.
Add tomato, mash it well add the potato add small quantity of water egg plant,salt to taste.
Add tamarind juice. when its boil wait for 5 min garnish with coriander.

madras fish curry

Ingredients:

fish 500gm
small onion 500gm
oil 250 ml
tomato 250gm
green chilli 4 nos.
ginger garlic paste 1tsp.
musdard seed few
curry leaves few
coriander leaves few
turmeric powder 1tsp
chilli powder 1tsp
coriander powder 2tsp
fish masala 2tsp
fenugreek 1/2 tsp
salt to taste

Marination

fish 500gm
tumeric powder 1tsp
chilli powder 1tsp
fish masala powder 1tsp
salt to taste

methods:

Heat the oil add mustard, fenugreek seed in few second add curry leaves, green chilli, small onion make it golden colour.
add ginger garlic paste, tumeric powder, coriander powder chilli powder fish masala saute it well.
add water 2cups boil it add martinated fish in it add salt, tamarind garnish with coriander leaves

jeera pulao

Ingredients :

rice 1kg
oil 200ml
onion 300gm
cinnamon 5 nos
cardamon 5 nos
cloves 5nos
ginger & garlic paste -10 gm
ghee 100ml
jeera or cumin 10gm
salt to taste


method :
wash and soak the rice for 15'mins
Heat the oil add cinnamon, cardamon,cloves, jeera or cumin
sliced onions, make it gloden brown ,add 1 liter of water salt, sugar after water boiling add rice.
cover with silver foil and reduce the heat add ghee for 10mins
garnish with coriander

PURI

Ingredient :

1 1/2 cups refined wheat flour (white flour/maida)
1 tablespoon yogurt
1 tablespoon butter
1 pinch salt
Oil, to deep fry

method :


1. Mix thoroughly butter, flour, salt and yogurt in a bowl and then add sufficient water to make dough like that of bread. Knead for a few more minutes and make into walnut -sized balls. Flatten the balls into a circle with a rolling pin to about the size of an adult palm and keep aside.

2. In a deep skillet heat oil (about 2 inches deep). When the oil is hot put the puri in the skillet and spoon the hot oil on the puri continually until it puffs up or swells. Gently turn it upside down and repeat until the puri is golden yellow.

Tomato rasam

INGREDIENTS :

2 tomatoes

3 tsp ml cooking oil

2 slice onion

1/4 cup lemon juice/tamarind juice

1 pinch turmeric

1/8 teaspoon mustard seeds

1 long dried red chili, broken into two

1 very small piece asafoetida

coriander leaves

curry leaves few

Salt, to taste

SET ONE

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

6 black peppercorns

Methods :

1. Powder Set 1 and keep aside.

2. Heat oil in a skillet and when oil has got heated add dry red chili and mustard seeds. When mustard seeds start to pop add asafoetida, coriander leaves and curry leaves add slice onoin sliced tomatoes.

3. Fry for two minutes and then add 4 cups of water, salt, powdered Set 1 and turmeric.

4. Boil for 15 minutes on medium heat. Remove from heat and add lemon juice/tamarind juice.