Very simple mutton dish from my home town. . . . → Read More: Mutton Fry
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Fishes like Sankara and Vanjiram are good for this receipe. Cut and clean the fish. Marinate it with chilli powder, turmeric powder, salt and ground ginger and garlic and some cumin seeds(all ground with very less water) soak for a half hour and fry them on a pan one by one. If you prefer, may put cut lime or raw onions on top. . . . → Read More: FISH FRY CUTLETSCook 4- 5 large potatoes in a cooker and peel and mash them. Cook vegs. like peas, carrots and beans cut into small pieces with salt . Add this to the potatoes. Add small cut green chillies and mix them well together. Then form round shaped balls and then flatten them to get the cutlet shape. In the mean time, buy bread crumbs or powder any bread in a mixie and use it as crumbs. Beat two eggs and keep aside. Check the . . . → Read More: CUTLET (SNACK) KICHADIThe procedure is same as Uppma. First you season cinnamon, cloves, souf and curry leaves in ghee. Add onions, green chillies, two cloves of garlic and vegs. like carrot, peas and beans (cut into small pieces and small quantity) otherwise you will bite into vegs all the time. Then cook it with little water. Add tomatoes and cook. Add water 1 : 2 ratio and salt and when it bubbles, add turmeric powder and the roasted rava and stir until it is done. Y . . . → Read More: KICHADI (TIFFIN ITEM) ADAISoak half cup channa dhal,half cup urad dhal, half cup thur dhal and half cup pasi dhal. Soak them together for couple of hours. Also soak 1 cup of rice and grind rice seperately and then the dhals, with red chillies and mix them all with salt and leave it overnight. You may grind and make them immediately too. When making adai, add cut onions/coconut cuttings. To make it spicier, When you grind the dhal add cumin seeds, ginger, curry leaves and onions. . . . → Read More: ADAI (TIFFIN ITEMS) COCONUT RICEIn a pan, heat ghee and oil and then season mustard, urad dhal, channa dhal, dry chillies, asafoteda and grated coconut, curry leaves and ground nuts. Cook rice with less water and cool it. Put ghee, salt and the fried mixture and serve hot. . . . → Read More: COCONUT RICE MEENKOZHUMBUGrind curry leaves,coriander leaves, onion(small onion) about 6 of them, pepper, ginger, cumin seeds with water and keep aside. Use little of each. In a pot, use nallayennai and season mustard, methi seeds and cumin seeds and curry leaves, fry them and then add tomatoes. . . . → Read More: FISH KUZHAMBU (CURRY) CARROT HALWAGrate 4 -5 carrots and cook them with half a cup milk and some cardamoms in the inside vessel of a pressure cooker and cook for 3 pressures. Cool it and then in a pan, with ghee stir the fry the contents of the cooker until the carrots loose its shape and the content comes away from the vessel. (that is it should not stick to the vessel) Keep adding ghee little by little. Then add sugar to taste and keep stirring until it become . . . → Read More: CARROT HALWA  Spicy chutney made with Red Bell pepper / Red Capsicum. . . . → Read More: Red Bell Pepper Chutney  Ven Pongal is one of the breakfast item from South India, mainly popular in Tamil Nadu, prepared during Pongal Festival and also served as a special dish on auspicious occasions like wedding ceremonies. Fresh curry leaves and Ghee is a must for this dish. . . . → Read More: Ven Pongal |
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