Madurai Parotta salna

Ingredients: boiled eggs -4 onion-2(medium finely chopped) tomato-2(medium finely chopped) green chilli-3(slited lengthwise) sambar powder-2 1/2 tsp oil-2 tbsp ghee 1 tbsp ginger&garlic paste-1tbsp For tempering: cinnamon-1/2 inch piece fennel seed-1/4 tsp elaichi-1 anistar-1 bay leaves-2 To grind: coconut-1/4 cup cashews-1 tbsp Procedure: In a deep skillet add one teaspoon of oil and ghee add thetempering items. when they turn brown add onion when it turns lil brown add tomatoes and green chilli,and finally add some ginger and garlic paste. add the sambar powder and salt.when the oil seperates add the grinded masala and one cup of water.let it boil for some minutes.add the remaining oil while it was boiling. finally add some coriander leaves and the boiled eggs.you cut the eggs into half or make some holes in whole egg using fork and add to it.let it stand for 2 min.

Thalapakattu Biryani
Thalapakattu Biryani * * * * * * * * Chicken - kg Biryani rice - kg Onion - 5 Tomato - 4 Green chilly - 7 Red chilly pwd - 1 tsp Cardomom, cloves - 6 Cinnamon - 2

* Cashew - 6 * Ginger - a small piece * Garlic - 10 * Curd - small cup * Garam masala - 1 tbsp * Thick coconut milk - cup * Lemon - 1 * Oil - 100 g * Ghee - 2 tbsp * Coriander and mint leaves * Salt to taste 1. Boil biryani rice and spread in separate bowl. 2. Chop onion, tomato to fine pieces. 3.Slit green chilli, grate ginger garlic. 4. Take 2 cups of thick coconut milk and keep aside ready 5. Heat 2 tbsp ghee, fry cashew to golden, keep aside. 6. Add cardomom, cloves,cinnamon and allow to splutter. 7. Add onion pieces, roast to golden brown. 8. Take half of the onion from this and keep aside ( can be used at the last) 9. Add ginger and garlic saut well, add curd, tomato, salt and green chilly. 10. Add garam masala pwd, red chilly pwd, chicken pieces and fry in medium flame for 5 mins. 11. Add coconut milk and allow chicken to cook covered. 12. Once the gravy thickens, add fresh lemon juice, combine well. 13. Add chopped coriander and mint leaves. Toss it well. 14. Add this chicken curry masala to the white rice and mix gently. 15. Add fried cashew, roasted onion, mix them, keep it closed for 10 mins. Serve hot with onion raita.

Andhra Chicken Pickle

Chicken(small even sized pieces including bones) 250g(washed and drained) Ginger-garlic paste 1/2 tbsp Turmeric 1/2 tsp Red chilly powder 1/2 tbsp Coriander seeds 3/4 tbsp Mustard seeds 1/2 tsp Poppy seeds(Kashakasha) 1 tbsp Cinnamon stick(Karugapatta) half inch piece Cloves(Grambu) 5 nos Cardamom(Elakka) 1 no Cumin seeds(Jeerakam) A pinch Lemon juice 1 lemon Oil As reqd Salt As reqd

Preparation Method of Andhra Chicken Pickle Recipe 1)For preparing Andhra chicken pickle, first mix together turmeric and ginger-garlic paste in a bowl.

2)Add washed and drained chicken pieces to this mixture and coat well. Marinate for a few minutes. 3)Heat enough oil in a wide bottomed pan and add the marinated chicken pieces. Reduce the heat and cover with a lid. Fry for 2 minutes. 4)Remove the lid and fry the chicken pieces to a golden brown color. Keep stirring so that all the chicken pieces are evenly colored and cooked. Do not remove the chicken pieces from oil. Take care that the chicken pieces are not over fried. Set the chicken pieces aside to cool. 5)Dry roast all the spices individually: coriander seeds, mustard seeds, poppy seeds, cinnamon, cloves, cardamom and cumin seeds until a nice aroma comes out. Take care that the spices are not burnt which will make the Andhra chicken pickle taste bitter. 6)Cool the spices and grind all the spices together to a fine powder. 7)Heat the squeezed lemon juice in low flame for a few seconds. Warming of lime juice is required in Andhra chicken pickle for preservation needs. 8)Now add the ground spice powder to the chicken pieces in small quantities and mix well. Adjust the addition of spices as per spice levels. 9)Add dried chilly powder and mix well. Add lemon juice and required salt. Check for oil and if dry, add some oil. 10)Leave the Andhra chicken pickle aside for an hour and later transfer into a closed glass jar. 11)Andhra chicken pickle stays fresh for a month without refrigeration. Serve with steamed rice, dosas etc.
Virudhunagar Mutton/ chicken Masala...

For 1/2 kg chicken/ mutton. 1.) 2.) 3.) 4.) 5.) 6.) 7.) 8.) Add oil in Cooker. Add 4 Chopped tomatos. Add Chicken/ Mutton. Add Ginger/Garlic paste. Add salt to taste. Add chilli powder to taste. Close the lid. Wait for 4/5 whistles. After add corrainder leaves.

This will be good with Chappathi, Parota... If you need more gravy you can add some coconut milk also. Ambur Biryani Ingredients Mutton - 500 gm Basmati rice - 500 gm Cinnamon, cardamom and clove each - 2 Biryani leaf - 1 Garlic - 6 flakes Ginger - 50 gm Oil - 100 ml Ghee - 50 ml Tomatoes - 250 gm Onions - 250 gm Green Chillies - 4 slit Chilli powder - 2 tsp Coriander powder - 3 tsp Turmeric - 1/4 tsp Mint and coriander leaves each 1/2 bunch Curd 1/2 cup Salt as required Methods 1. Heat one and a half litre of water and add 1 cinnamon, one clove and 1 cardamom and 1/2 a bay leaf. 2. Add rice and add enough salt and allow to boil. Once 3/4 boiled drain the water. 3. Clean mutton and to it add curd and sliced toms and chilli and coriander leaves and mint leaves and ginger garlic paste and mix well and marinade for 1/2 an hour. 4. Heat oil and ghee in a wok and add the remaining cardamom, cinnamon and cloves and bay leaf. Add onion and saute well. 5. Add the mutton mixture and fry till the oil separates. then add the powder items and then add salt and water till it immmerses the mutton and bring to a boil. 6. Once the mutton boils and the gravy gets thick add the rice and cover the vessel with a plate and spread hot glowing charcoal over it.(Dum). 7. After half an hour remove and mix the biryani well.

Tradional Tanjore Recipes

First We Start with A Sweet... Asoka sweet is very famous in Tanjore.... Ingredients: Payatham Paruppu/Moong Dal - 1cup Sugar - 2cups Cardamom - a pinch Kesari Powder - a pinch Ghee - 1cup wheat flour - 2 tsp Ghee - 2tsp to roast the wheat flour Cashews - 6

Ghee - 2 tsp to roast the Cashews Raisins - To garnish Asoka Things to keep ready: --Pressure cook the moong dal with 2 cups of water for 3 whistles.. --Take a pan,add 2 tsp of ghee and roast the wheat flour till it turns very light brown.. --Turn off the flame and immediately transfer it to a small bowl.. Next Step: --After u open the pressure cooker..Smash the moong dal well --In a heavy bottomed pan,Add 5 tsp of ghee and add the well smashed moong dal --Add 2 cups of sugar to the content and mix well --Add ghee little by little and keep stirring continously --Cook well until the ghee starts to leave the sides of the pan and the mixture starts to thicken without sticking to the pan --Roast the cashews in 3 tsp of ghee and add it to the asoka and sprinkle some cardamom powder.. --Garnish the asoka with ghee roasted cashews,Raisins

Hotel sambar recipe

Sambar Ingredients Oil 1 tbsp Ghee 1 tbsp Mustard seeds 1/2 tbsp Curry leaves a sprig Green Chillies 2 nos Small onions (peeled skin) 10 nos Thuvar dal 1 cup Moong dal 1/4 cup Asafoeitida - a pinch Turmeric powder 1 tsp Drumstick (cutted in to pieces) - 1 nos Tamarind Lemon size Salt to taste Coriander (finely chopped) 2 tbsp Sambar Powder ingredients Oil 1 tbsp Coriander seeds 2 tbsp Bengal gram dal 2 tbsp Dried red chillies 5 nos Raw rice 1 tbsp Fenugreek seeds 1/2 tbsp Grated coconut 4 tbsp Red onions (finely chopped) 2 nos Tomato (finely chopped) 1 nos Method 1. Heat oil and roast sambar powder ingredients except onions and tomato 2. Now grind this in a mixer jar with onion and tomato to a fine paste.

3. Pressure cook thuvar dal, moong dal and drumstick with a tsp of turmeric powder and a pinch of asafoeitida 4. Heat oil add mustard seeds, add splited green chillies, add curry leaves and now add small onions. 5. Fry the onion till it turns to golden colour. 6. Now add the tamarind extract and make it to boil till the raw smell goes. 7. Now add the cooked dhal and grounded paste and water as needed. 8. Cook for 5-7 minutes, now add ghee and mix it well. 9. Garnish with cilantro and serve hot with Idli, Dosai, Methu Vada etc. This sambar tastes like a hotel sambar and key is in the sambar powder ingredients. Don't grind and store, just grind it before you make sambar to get good aroma and taste. MINI VEG.UTTHAPPAM

Ingredients: 1.Idly/dosai batter(measurement: 4cup parboiled &1cup uradhal, soak it with few fenugreeks seeds,grind it after 5-6hrs nicely, add salt,allow to ferment it over night). 2.Finely chopped Onion,greenchillies,grated Carrot. 3. Mustard, Jeera, split urad dhal, Curry leaves Method: 1. First season Mustard, Jeera, Split urad.dhal,curry leaves in little oil. 2. Add this and chopped Onion, green chillies and Carrot to the batter. 3.Check the salt and Pour just small size on hot dosai pan.(I poured 3 mini Utthappam at one time) 4.Drizzle little oil on the sides, so that it comes cripsy. 5. If you wish garnish with chopped Corriander, before you turn Utthappam to the other side for cooking.

6. Serve hot with you favourite chutney.

Kerala special - non veg

Simple Pepper Chicken Ingredients Chicken -1 kg Onions- 2 big Garlic- 5/6 Ginger- 1/2 inch pc Powdered Pepper- 5 tspns or more depending on how spicy you would want it to be. Oil- 4tbspn Method Heat the oil and saute the onions, chopped ginger and garlic. Once the onions get a glassy appearance add the pepper and saute for 2 minutes. Add the chicken and stir. Add salt to taste and cover the vessel. Cook for 10 minutes until chicken is tender. Serve hot. Kerala Mutton Curry Ingredients 1.Mutton-1/2 k.g 2.Chilli pdr-1tspn, coriader pdr-1dsrt spn, turmeric pdr-1/2 tspn, pepper pdr-1/2 tspn 3.cloves -12 nos, cinnamon-1 inch, elaichi-4 nos[powdered] 4.yoghurt or curd-1/2 cup 5.onion-2nos quartered 6.ginger &garlic paste -2tblspn 7.tomato-2 nos quartered 8.capsicum-2nos quartered 9.potatoes-2 nos quartered[ previously cooked] 10.oil 1/4 cup 11.salt-as needed 12.green chillies slit -2 nos 13.cuury&coriander leaves-a handful

Method of Preparation 1.Marinate mutton with the 2nd,3rd &4th ingredients with salt and 1 tblspn of ginger garlic paste and leave it in a refrigerator for an hour.Then cook in a pressure cooker with little water[ 1/4th cup] for 5 whistles[you can choose how many ever whistles as per your cooker] &keep aside. 2.In a frying pan add oil and fry capsicum till it is cooked and keep aside. 3.In the same oil fry onion till transparent,then add the remaining 1 tblspn of ginger ,garlic paste and saute. 4.Put tomatoes and fry for a while 5.Now add the cooked mutton pieces in to it and the potatoes, green chillies and curry leaves and allow to cook for some time till it blends well. 6.There should be enough gravy to coat the mutton pieces. 8.Garnish with chopped coriander leaves. 9.Serve it with rice or pathiri or chapathi. Tip:you can fry the cubed potatoes to add more taste Simple Chicken Curry Ingredients 1 Onion 2 medium 2 Green Chelly 8 pcs 3 Ginger small pc 4 Garlic 4 pcs 5 Tomatto 2 medium 6 oil 1/4 tea spoon 7 chicken 1 kg 8 red chelly powder 1 to 6 tea spoon 9 coriand pwdr 2 to 8 spoons 10 turmaric pwdr 1/2 teaspoon Method Cut items from 1 to 7 and and mix well by hand then keep on the low fire after 5 minuts put the items no 8-10 and mix again then cover the pot stirr every 10 minutes cook for 30 minuts total and serve adding coconut milk if required change the amount of chilly powder and coriander powder to change taste this is better for Gulf Malayalees & heart patients, for mutten and beef add hot cumin water every 15 minuts and cook 1 1/2 hours Dry Chicken Curry Ingredients 1.Chicken - 1 Kg 2.Coconut,grated - 2 tsp 3.Coriander Seeds - 2 tsp 4.Cinnamon - 4 5.Cloves - 6 Nos. 6.Onion (Big) - 3 Nos.

7.Garlic - 12 Flakes 8.Ginger - 1 Inch Piece 9.Red Chillies - 10 Nos. 10.Coriander Leaves - A handful 11.Onions, cut finely - 2 Nos. 12.Tomatoes,Chopped - 2-3 Nos. 13.Ghee (For Frying) - as required 14.Salt - To Taste Method 1.Fry the grated coconut till brown in colour in a little ghee. 2.Grind together fried grated coconut,Coriander seeds, cinnamon, cloves, onions, garlic, ginger, red chillies, coriander leaves to a fine paste without water. 3.Remove the masala,pass water in the mixer jar and keep water aside. 4.In a vessel heat 2 tsps ghee and fry onions till brown. 5.Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes. 6.Then add the ground masala and masala water. 7.Cook the chicken curry until quite dry. Spiced Chicken Fry Ingredients: Chicken (cut into big pieces preferebly with no bones) 1 kg Chopped Onions 1/2 cup Green Chillies 5 Ginger Garlic Paste 2-3 teaspoon BlackPepper corns 8-10 Cumin seeds 1/2 teaspoon Cashwenuts 4-5 coriander powder 1-2 teaspoon chilli powder 1-2 teaspoon Ghee 1/2 cup green cardamon 2-3 lavanga 2-3 coriander leaves 1 bunch(small) Mint leaves double of coriander leaves Tulisi leaves 8-10 greenchilles Chicken Masala 1-2 teaspoon Preparation: In a pan heat ghee fry green chillies cardomon lavanga peppercorns then add cumin seeds and cashewnuts. Then add onions fry till very light brown add then coriander powder and chilli powder. Switch off. Grind into paste when cools down with a very small quaninty of water and salt according to taste. Marignate it with chicken for 1-2 hrs. Heat in a pan remaining ghee and start frying the marignated chicken. Stir regularly on a madium flame. Keep the flame on high and add 1 cup or less amount of water when the

water starts to boil bring dowm the flame to low and close with lid. Now add the chopped coriander mint and tulsi leaves and chicken masala.tir very well to see all the picecs do cook. fry the chicken till cooked and see all the water evopartes. you may add 1/2- 1 lemon juice when the dish is switched off if u like to have a khatta flavour. Kerala Special Kozhi Curry Ingredients 1.One whole chicken ,cleaned and cut in to curry sized pieces. 2.Coriander leaves [malli illa]- 1whole bunch chopped. 3.onions-4 sliced. 4.garlic- 6 cloves sliced. 5.ginger-1big piece finely chopped. 6.lime- 1/2 a piece. 7.coconut-1 fresh grated. 8.oil & salt to taste. Grind together to a smooth paste: 12 red chillies, 1&1/2 tbspn of poppy seeds [khus-khus], 2 tbspn of coriander seeds, 1/2 tspn of cumin seeds [jeera],1/2 tspn of turmeric powder or whole turmeric 1 -inch piece, 1 tspn of garam masala [optional] & 6 nos of cashew nuts. Method of Preparation 1.Soak the grated coconut in 1/4 cup of hot water and extract thick milk. 2.Then add1 glass of hot water and extract the thin milk [2nd milk]. you can use the mixer and remove the thin milk. 3.Add 1/2 cup of hot water and extract the 3rd milk. Grind and extract. 4.Heat oil and fry the onions ginger, garlic, and coriander leaves. 5.Add the ground masala and fry for few minutes till the raw smell evaporates. 6.Now put the chicken pieces and fry ,cook over a low flame till the chicken is well browned ,stir in the 3rd milk and cook. keep adding the 2nd milk simmer for a while. [As chicken cooks fast be careful while adding the coconut milk, if you find the water is more in the curry don't add any more of coconut milk, and keep the lid open and evaporate the water.] 7.After the chicken is cooked, remove from fire. Let there be enough gravy. 8.Finally add lime juice and the first extracted coconut milk. [Never boil after the thick coconut milk is added] 9.Serve hot with parotta or rice. Do let me know how the curry turned out to be. Ingredients Chicken (boneless) - 500 gms Soya Sauce - 2 tbsps Egg - 1 Cornstarch - 1/2 cup Garlic - 4 to 5 cloves Green chillies - 2 to 3 Pepper power - 1 tsp

Salt - to taste Oil - 1 tbsp and to fry Red chillies whole - 4 to 6 Vinegar - 1 tbsp Method of Preparation Wash and dry chicken pieces and cut into one-inch sized cubes. Marinate in a mixture of one tablespoon soya sauce, salt, egg and one tablespoon cornstarch for 10 minutes. Peel and crush garlic finely. Remove stems, wash and chop green chillies finely. Heat sufficient oil in a kadai and deep fry chicken in hot oil till light brown. Drain and keep aside. Destern and break red chillies into two. Grind into a paste using vinegar. Keep aside. Heat one tablespoon oil in a wok. Add garlic and green chillies and stir fry for a few seconds. Add soya sauce and mix. Add black pepper power and red chilli paste. Add one cup water and stir. Add fried chicken pieces and mix well. Add rest of cornstarch after dissolving it in half cup of water, stir well. Konju (Prawns) Theeyal Ingredients: Fresh Prawns -- 500gm Small Onions -- 150gm ginger -- small piece garlic -- 5 petals green chilli -- 4 tomato -- 1 medium brinjal -- 1 medium Drumstick -- 1 coconut --- 1 cup (scrapped & Fried) cooking oil --- 2 tablespoon curry leaves -- little Chilli Powder - 1 teaspoon coriander powder - 1/2 teaspoon turmeric -- 1/4 teaspoon tamarind - 1 tablespoon (juice) salt for taste Method of Preparation Cook prawns, vegetables, onion , chopped ginger/ garlic, green chilli n curry leaves in oil till the water in prawns becomes dry. By the time make paste of fried coconut , chilli , coriander n turmeric powder with 2 cups of water and add the mixture to prawns also add tamarind juice n salt and make it boil in simmer for 10 minutes so gravy will be tight and ready to serve. Prawns Fry Ingredients:

prawns - 1 kilo big onion - 6 numbers turmeric powder - 1/2 teaspoon red chilli powder - 3 teaspoon coconut oil - 1 cup Method: Clean and wash the prawns...first grind the big onion to make it a paste..mix the onion paste with red chilli powder, turmeric powder and prawns...keep it for 20 minutes....after that heat oil in a deep fry pan and add all ingredients...and deep fry till it become golden brown....serve hot....this can be use with chapathy, rice etc.....the taste will be very nice... Fishermans Spicy Prawn Ingredients: 1/2 kg cleaned prawns (can also use with skin on, this gives more flavour and helps to keep the juices intact) 250 grams baby shallots crushed 2 to 3 teaspoons chillipowder (for those who like it very spicy), can diminish according to taste 1/2 cup coconut oil coconut slivers from 1/2 a coconut salt to taste Method of Preparation Heat oil on medium heat in a pan and add the crushed shallots and chilli powder and saut it till the shallot and chilli powder bind together and the shallots look cooked not burnt. Add the coconuts slivers and prawns and salt , Keep stirring till everything blends together and the prawns and the coconut are cooked through. Make sure the coconut is still a bit crunchy not overcooked. This dish is delicious with plain cooked basmati rice. Enjoy.

Ground pastes and powders

Ground pastes and powders Garlic Ginger Paste: Grind garlic and ginger (3:1 proportions) adding with 1 tsp water and some salt, store it in the refrigerator for a month. You can also add 1 table spoon of Khus Khus which will give added taste. Grind dry coconut, salt, chillipowder and garlic to a coarsely powder can be used as curry masala. Seeds and Nuts powder Roast Ground nuts and grind them along with salt, cumin and red chillies can be used in curries and gravies.

 Roast sesame seeds and grind coarsely along with slightly roasted dry red chillies, cuminseeds & salt. It can be used in yam curry and Tamarind Rice. Roast the fenugreek seeds (venthayam) and cumin seed (seeragam) to brownish red cool them and grind to a fine powder. It can be used in curries, tamarind rice, sambar etc. Seeds and Nuts powder can be added lastly in recipes.