Shark Fish Putthu

Ingredients
Shark Fish 500g

Onion 250g

Green chilli 4

Garlic 40g

Ginger small piece

Mustard seed 1/2 teaspoon

Urid dhal 1/2 teaspoon

Fennel seed 1 teaspoon

Turmeric powder as needed

Salt as needed

Water as needed
 Oil as needed

Coriander leaf as needed

Curry leaf as needed

Method
1. Bring to boil the shark fish with salt and turmeric powder and mash it

2. Grind ginger and fennel seed separately

3. Add the seasoning ingredients followed by other ingredients accordingly

4. Add the fish together and fry like adai

Cumin Rice

Ingredients
Cumin seed 1/2 teaspoon

Rice 200g
 Curry leaves as needed

Kismis fruit 10g

Cashew nuts 10g

Salt as needed

Ghee as needed

Method
1. Fry cumin seed in ghee and grind it

2. Fry kismis fruit and cashew nuts in ghee

3. Mix all ingredients together with rice

Plantain, brinjal onion bajji

Ingredients
Gram dhal 250g

Raw rice 100g

Plantain 2

Big onion 1

Potato 1

Brinjal 1

Dry chili 10

Fennel seed 2 tablespoon

Asafoetida powder 1 tablespoon

Turmeric powder as needed

Water as needed

Salt as needed

Oil as needed
Method
1. Soak gram dhal and raw rice for 45 minutes and grind it

2. Add fennel seed, asafoetida powder, dry chili and salt to the mixture. Grind it

3. Cut the potato, onion, plantain and brinjal

4. Dip the pieces into the mixture and fry in hot oil

Minced Chicken

Ingredients
Chicken 1/2 kilo

Small onion 150g

Big onion 1
 Garlic 5 cloves

Cardamom as needed

Ginger small piece

Cinnamon stick 1

Turmeric powder as needed

Pepper 1 tablespoon

Fennel seed 1 tablespoon

Cumin seed 1 teaspoon

Curry leaves as needed

Lime juice 1/2 piece

Coriander leaves as needed

Oil as needed

Water as needed

Salt as needed

Ingredients to be blend
Coriander 2 tablespoon

Dry chili 5

Method
1. Grind the ingredients to be blend
 2. Grind the chicken

3. Add the seasoning ingredients followed by minced chicken

4. Add pepper powder and cumin powder once the chicken is cooked

Chicken Liver Pepper Fry

Ingredients
Liver 1/2 kilo

Small onion 250g

Garlic & Ginger paste 2 tablespoon

Garlic 5 cloves

Ginger small piece

Chilli powder 1 tablespoon

Cinnamon stick 2

Star anise 3

Fennel seed 1/2 teaspoon

Oil as needed

Salt as needed

Water as needed

Curry leaves as needed

Ingredients to be blend
Pepper 3 tablespoon

Fennel seed 2 tablespoon

Cumin seed 1 tablespoon

Method
1. Mix liver with ginger and garlic paste, turmeric powder and salt

2. Grind the ingredients to be blend

3. Add the seasoning ingredients, other ingredients followed by liver

4. Add the blended ingredients once the liver is cooked

Kuli Paniyaram

Ingredients (To be soaked)

Raw rice 200g

Boiled rice 100g

Chana dhal 80g

Moong dhal 80g

 Fenugreek 1 tablespoon

Ingredients (Things to add)

Grated coconut 4 tablespoon

Jaggery 350g

Cardamom 10

Salt as needed

Ghee as needed

Method
1. . Soak the ingredients for three hours and grind with jaggery

2. Allow the flour mixture to ferment for eight hours

3. Then add ingredients to fermented flour mixture

4. Pour flour mixture into receptacles in 'kuzhi paniyaaram' pot and bake.

Banana Flower Vadai

Ingredients
Banana Flower 1

Gram dhal 150g

Big onion 2

Dry chilli 10g

Grated coconut 2 tablespoon

Fennel seed 1 tablespoon

Turmeric powder as needed

Turmeric powder as needed

Curry leaves as needed

Water as needed

Salt as needed

Oil as needed
Method
1. Soak dhal for two hours

2. Grind finely dhal with dry chilli, fennel seed, grated coconut and water

3. Gring banana flower without water

4. Mix all grinded items together and fry

Wheat Pudding

Ingredients
Wheat flour 10g

Coconut milk 20g

Water as needed

Method
 1. Mix wheat flour with water

2. Add coconut milk in boiling water

3. Add in the wheat mixture into coconut milk at boiling stage

Mutton Gravy

Ingredients
Mutton 1 kilo

Green chilli 50g

Small onion 300g

 Garlic 100g

Ginger & garlic paste 2 tablespoon

Turmeric powder as needed

Curry leaves as needed

Coriander leaves needed

Cinnamon stick 1

Star anise 2 - 3

Briyani leaf 2

Fennel seed 1/2 teaspoon

water as needed

Salt as needed

Oil as needed

Method
1. Add the seasoning ingredients followed by other ingredients accordingly

2. Once the gravy is cooked add in mutton

Mutton balls Kuruma

Ingredients
300g Boneless mutton

3 small onion

ginger small piece

4 cloves garlic

10g Dry chilli

2 tablespoon Grated coconut

2 tablespoon Roasted gram

Turmeric powder as needed

1 teaspoon White pepper

1 tablespoon Fennel seed

1 tablespoon Poppy seed

1 Egg

Coriander leaf as needed

 1 Cinnamon stick

Oil as needed

Salt as needed

Kuruma Ingredients
1 Cinnamon stick

1 Star anise

1 cardamom

3 cashew nut

1/2 teaspoon Poppy seed

1/2 teaspoon White pepper

1 teaspoon Fennel seed

1 teaspoon Roasted gram

3 Green chilli

1 Big onion

20g Coconut milk

1 tomato

Coriander leaf as needed

2 garlic

2 small onion
 water as needed

30g Grated coconut

2 3 drops Lime

Coriander leaf as needed

Oil as needed

Ghee as needed

Salt as needed

Method
1. Grind mutton with the blended masala

2. Make the grinded mixture into small mutton balls fry the mutton balls

3. Grind finely ingredients for kuruma

4. Add the seasoning ingredients followed by blended masala for kuruma

5. Add the mutton balls once the kuruma is cooked

Rava Ukkarai

Ingredients
1 cup mong dhall
1 cup rava
cup butter
Elaka ( a bit )
cup cashewnuts
Salt ( as need )
1 cup coconut
Water ( as need )
2 cup gula Melaka

Method
1. Dry fry green dal till smell arises and cook with water.

2. When dal is cooked, switch off stove and strain excess water.

3. Then, roasted the rava in pan and keep it aside.

4. Next mix jaggery in half cup of water in a pan and boil.

5. Strain impurities and set aside.

 6. Heat ghee in a frying pan.

7. Add cashew, rava, semolina and fry till red.

8. Add coconut and fry for 5 minutes.

9. Add jaggery,dal and stir well.

10. When all the water is absorbed, add cardamom powder and mix well.

11. Ready to serve.

Mutton Kola Urandai

Ingredients

Urundai/Meat Balls

1 kg mutton keema 1 teaspoon turmeric powder

100g onion, finely chopped 10 cashew nuts

5 green chilies, finely chopped 1 tablespoon split gram/ pottu kadalai

50g ginger 1 tablespoon kasakasa

50g garlic teaspoon cumin

 2 tomatoes chopped black paper

10 dry red chilies 2 small cinnamon

1 white egg 2 cloves

1 spring curry leaves 2 tablespoon oil

bunch coriander leaves Salt to taste

Kozhambu

2 tablespoon kuruma powder 2 small pieces cinnamon

5 tablespoon mutton curry powder teaspoon sombu

2 tablespoon granted coconut 2 tomatoes, finely chopped

5 cashew nuts Curry leaves

5 small onion, finely chopped 2 teaspoon garlic and ginger paste

1 cloves Salt to taste

Method

Urundai/Meat Balls

1. Heat 2 tablespoon oil in kadai. Fry the cloves, cinnamon, black paper
,cumin ,sombu ,kasakasa ,cashew nuts. Fry them until they are brown in
colour.

2. Then follow by turmeric powder, coriander leaves, curry leaves, dry red
chilies, tomatoes, garlic, ginger, green chilies, onion and at last mutton
keema.

3. Cooked until the keema are fully cooked.

4. Blend all these ingredients well in a mixer and make balls.

5. Then deep the mutton balls in white egg.

6. Heat oil in kadai. Deep fry the mutton keema balls till they are golden brown
in colour.
Kozhambu

1. Blend the cashew nuts and coconut.

2. Heat oil in kadai. Fry the cloves, small pieces of cinnamon, sombu, tomatoes,
curry leaves, garlic & ginger paste, mutton curry powder, kuruma powder.

3. Add above mix with 2 3 cup of water.

4. Allow it to boil for 5 minutes.

5. Then add the mutton balls and allow it to cook for 10 minutes

6. Then add the blended cashew & coconut and mix it.

7. Then garnish with coriander leaves.

8. Ready to serve.

Meen Masala Varuval

Ingredients

kg fish Corriander leaves ( as needed)

1 teaspoon cumin Turmeric powder (little bit)

Curry leave ( as needed) Oil

lemon fruit Salt

Blended Masala

10 pcs dry chilli

1 teaspoon papper
1 table spoon cumin powder
7 onion
1 tomato (cut in piece)
Water (as needed)
7 garlic clove

Method

1. Firstly soak fish in turmeric powder and salt for half hour and then fry the
fish

2. Then blend dry chilli , cumin powder, tomato , garlic, pepper, onion and water
for masala

3. Heat oil and fry cumin , curry leave , turmeric powder salt and add on the
blended masala

4. After cooked add on fish in the masala and pore lemon juice on top of masala

5. Then garnish with coriander leaves.

6. Ready to serve

Koli Uppu Varuval

Ingredients
1 kg chicken 3 star anise

50g dry chillies (cut in small pcs) 3 bay leaves

2 3 pcs kal passi 5 tomato finely chopped

Ginger (small pcs) 1 table spoon turmeric powder

7 Garlic cloves 2 teaspoon chilli powder

7 big onion (cut in small pcs) 1 bunch curry leaves

1 bunch corriander leaves Oil

7 small onion Salt

3 cinomon stick 1 table spoon cumin

Method
1. Firstly blend small onion,ginger and garlic finely

2. Heat a tsp of oil and fry cumin,bay leaves,star anise,cinomon stick and kal passi in low
flame.
 3. Then add on dry chilies,curry leaves,big onion,tomatoes and the blended ingredients.

4. Later, add in chicken,turmeric powder,chili powder(necessary) and salt.

5. Let it cook for 40 minits under low heats.

6. Then garnish with corriander leaves.

7. Ready to serve.

Uppu Milakai Chutney

Ingredients
10 dry chillies

6 small onion

Curry leaves (as needed)

Water (as needed)

 Salt (as needed)

Method
1. Put all ingredients in the grinder and grind until to a smooth paste.

2. Ready to serve.

Clay Pot Fish Curry

Clay Pot Fish Curry Ingredients

Fish 1kilo

Garlic 100g
 Fenugreek 1 tablespoon

Turmeric powder as needed

Cumin seed 1 teaspoon

Fennel seed 1 teaspoon

Green chilli 100g

Tomato 2

Tamarind 20g

Curry leaves as needed

water as needed

Salt as needed

Oil as needed

Blended masala ingredients

Coriander seed 10g

Cumin seed 1 tablespoon

Fennel seed 1/2 tablespoon

Grated coconut 30g

5 Small onion

Small onion 5

Garlic 20g
 Tomato 1

Dry chilli 200g

Method
1. Grind finely the masala to be blended

2. Add the seasoning ingredients followed by blended masala

3. Add in the fish once the curry is boiling

Kambu ragi putthu

Ingredients
Kambu 200g

Ragi 200g

Grated coconut 100g

cardamom 2 3
 ghee as needed

Oil as needed

Water as needed

Salt as needed

Method
1. Fry kambu and ragi and grind it

2. Add in water and salt to the grinded flour and mix it well. Steam it in low heat

3. Mix the grated coconut and steam it for two minutes

4. Add brown sugar, ghee and cardamom once the putthu is ready

Garlic prawn

Garlic prawn grawy ingredients

1/2kilo Prawn
 1 Big onion

1 Tomato

Small teaspoon Turmeric powder

Curry leaves as needed

Oil as needed

Water as needed

Salt as needed

Coriander leaf as needed

Blended masala ingredients

20g Grated coconut

5 Cashewnut

5 Green chilli

1 White pepper

5 Small onion

1 tablespoon Fennel seed

1 tablespoon Cumin seed

1 teaspoon Poppy seed

500g Garlic

Small piece Ginger

water as needed
Method
1. Marinate prawns with garlic, ginger and turmeric powder for 15 minutes

2. Fry and grind finely the masala to be blended

3. fry the marinated prawns

4. Add the seasoning ingredients followed by fried prawns and blended masala

Kalani Mandi
Ingredients
2 cups Rice water

6 pcs Small onion

4 pcs Dry chili

4 pcs Green chili

2 pcs Hot chili (chili padi)

2 pcs Tomato

Curry leaves as needed

Tamarind water as needed

2 pcs Brinjal

2 pcs Ladys finger

2 Potato

Oil as needed

Water as needed
 Salt as needed

Seasoning Ingredients
1. 1 teaspoon Mustard seed

2. 1 teaspoon Fenugreek

3. 1 teaspoon Cumin seed

4. 1 teaspoon Urad dhal

Method
1. Prepare two cups of rice water

2. Cut the brinjal, ladys finger and potato

3. Add the seasoning ingredients followed by vegetables

4. After the vegetables are well cooked, add in the rice water and liquidized tamarind paste.
Milk poori

Ingredients
3 tablespoon Wheat flour
 300g Atta flour

Grated coconut

100g Brown sugar

2 3 Cardamom

Safron as needed

Gingery oil as needed

Water as needed

Salt as needed

Method
1. Add in water and salt to Wheat flour and Atta flour and make a dough and leave it to set

2. Add in cardamom and sugar to coconut milk and blend it

3. Then from the dough, make small balls of flour and roll it as poori and fry it

4. Then pour the coconut milk on the poori, sprinkle saffron on it and serve

Attha Paniyaram
Ingredients
2 cup of rice

cup gram dhall

3 cup gula Melaka

2 tablespoon urad dhall

1 teaspoon fennel (halba seeds)

1 cup coconut

A pinch of soda powder

3 pcs cardamom (to be blended)

Method
1. Soak the rice,gram dhall,urid dhall and fennel seeds for 2 3 hours.

2. Finally,add jaggery(gula Melaka) and the powdered elachi and grind till jaggery nicely
mixes.
3. Heat the kadai in the stove, pour the required amount of oil. Once oil gets heated, keep
the flame on simmer and using a small spatula. Slowly pour 1 spatula of batter into the oil
& wait for a second

4. When the appam raises slowly pour the heated oil on top of the appam 2 or 3 times to
cook the appam faster.

5. Ready to serve.