Paal Kozhukattai

Ingredients

Rice Flour - 250g Sugar (Gula Melaka) - 200g Salt - a pinch Ghee 150g Cardamom powder (elakkai) tsp

Water 1 cup Cooked green gram (pasiparuppu) - 100g Coconut - shell

Method
1. Dough for Paal Kozhukattai : 1 cup of water with pinch of salt, add rice flour quickly and stir continuously to form the dough. 2. Paal Kozhukattai : make small oblong balls (cylindrical in shape) with the above dough withoiled finger and keep. 3. Boil 3 cup of water; add half of the rolled kozhukattais. 4. After few minutes, you can see then floating on the surface; it denotes they are cooked now; add remaining and cook in low flame till all float; stir occasionally not frequently. 5. Meanwhile boil jiggery (Gula Melaka) with one cup of water for 4 to 5 minutes or till raw smell leaves from jiggery. 6. Now filter and add jaggery-water in boiling kozhukattais; also add cardamom powder and boil few seconds. 7. Then add coconut milk and cooked green gram, boil for few seconds. 8. Atlast add 150g ghee into kozhukattais. 9. Paal Kozhukattai is now ready to served.

Rava Ukkarai

Ingredients

1 cup mong dhall cup butter cup cashewnuts 1 cup coconut 2 cup gula Melaka

1 cup rava Elaka ( a bit ) Salt ( as need ) Water ( as need )

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.

Meen Masala Varuval

Ingredients

kg fish 1 teaspoon cumin Curry leave ( as needed) lemon fruit 10 pcs dry chilli 1 table spoon cumin powder 1 tomato (cut in piece) 7 garlic clove

Corriander leaves ( as needed) Turmeric powder (little bit) Oil Salt

Blended Masala

1 teaspoon papper 7 onion Water (as needed)

Method
1. 2. 3. 4. 5. 6. Firstly soak fish in turmeric powder and salt for half hour and then fry the fish Then blend dry chilli , cumin powder, tomato , garlic, pepper, onion and water for masala Heat oil and fry cumin , curry leave , turmeric powder salt and add on the blended masala After cooked add on fish in the masala and pore lemon juice on top of masala Then garnish with coriander leaves. Ready to serve

Koli Uppu Varuval

Ingredients

1 kg chicken 50g dry chillies (cut in small pcs) 2 3 pcs kal passi Ginger (small pcs) 7 Garlic cloves 7 big onion (cut in small pcs) 1 bunch corriander leaves 7 small onion 3 cinomon stick

3 star anise 3 bay leaves 5 tomato finely chopped 1 table spoon turmeric powder 2 teaspoon chilli powder 1 bunch curry leaves Oil Salt 1 table spoon cumin

Method
1. 2. 3. 4. 5. 6. 7. Firstly blend small onion,ginger and garlic finely Heat a tsp of oil and fry cumin,bay leaves,star anise,cinomon stick and kal passi in low flame. Then add on dry chilies,curry leaves,big onion,tomatoes and the blended ingredients. Later, add in chicken,turmeric powder,chili powder(necessary) and salt. Let it cook for 40 minits under low heats. Then garnish with corriander leaves. Ready to serve.

Village style Crab Masala

Ingredients

1 kilo Crab 1 Cinnamon stick 2 3 Star anise 2 Briyani leaf 1 teaspoon Fennel seed 1 Big onion Curry leaf as needed 1 Tomato Water as needed Oil as needed Coriander leaf as needed Lime half piece

Blended Masala

1 teaspoon Cumin seed 1/2 teaspoon Black pepper 1 teaspoon Fennel seed 5 cloves Garlic 5 tablespoon Coriander seed 10 Dry chilli Turmeric powder as needed 1 Tomato 5 Small onion

Method
1. 2. 3. 4. Grind ingredients for masala finely Add the seasoning ingredients followed by blended masala After the masala has thicken with spicy aroma, add in the crab until cooked well Squeeze in lime juice after the crab has cooked

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. 2. 3. 4. Add in water and salt to Wheat flour and Atta flour and make a dough and leave it to set Add in cardamom and sugar to coconut milk and blend it Then from the dough, make small balls of flour and roll it as poori and fry it Then pour the coconut milk on the poori, sprinkle saffron on it and serve

Milk kollukadhai

Ingredients

200 g Rice flour water as needed Salt as needed

Syrup Ingredients

200g jaggery 100g Coconut milk 50g moongdhal 3 cardamom water as needed

Method
1. Bring to boil the moong dhal 2. Mix rice flour with water and roll it into small pieces. 3. Add the rolled pieces into boiling water mix the boiled pieces with jaggery, coconut milk, cardamom and moong dhal

Garlic prawn
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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 8

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

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 9

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

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 10

Ingredients to be blend

Coriander 2 tablespoon Dry chili 5

Method
1. 2. 3. 4. Grind the ingredients to be blend Grind the chicken Add the seasoning ingredients followed by minced chicken Add pepper powder and cumin powder once the chicken 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 11

Salt as needed Ghee as needed

Method
1. 2. 3. 4. . Soak the ingredients for three hours and grind with jaggery Allow the flour mixture to ferment for eight hours Then add ingredients to fermented flour mixture Pour flour mixture into receptacles in 'kuzhi paniyaaram' pot and bake.

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

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Method
1. 2. 3. 4. Bring to boil the shark fish with salt and turmeric powder and mash it Grind ginger and fennel seed separately Add the seasoning ingredients followed by other ingredients accordingly Add the fish together and fry like adai

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 13

2. Once the gravy is cooked add in mutton

Chana Dhal Boli

Ingredients

Chana dhal 1 cup Water 4 cup Butter 150g Jaggery 1 1/2 cup Cardamom as needed Wheat flour 4 cup grated coconut 150g Turmeric powder as needed Salt as needed

Method
1. 2. 3. 4. Add water to chana dhal and bring it to boil Add turmeric powder and salt to wheat flour and leave it to set for four hours . Mix grated coconut, jiggery and chana dhal together Roll the mixture together with the flour and fry

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