madrasi kadhi

cooking time : 15 minutes
 preparation time : 15 minutes
 serve:4


 












ingredients :


prom-fret                     2

grated fresh coconut          2 tbsp
lemon juice                 4 atbsp
salt to taste
vinegar                 1 tbsp
chopped ginger  garlic 1 tbsp
chopped tomato            300 grams
turmeric powder           1 tsp
poppy seeds                     1 tbsp
mustard seed                 1 tsp
curry leafs            1 tsp
onion paste 1 cup
coriander powder    1 tsp

red chilly powder       2 tsp
oil                             1/2 cup



 method :

•  marinate fish with salt vinegar and 3 tbsp  for 20 minutes . 

• in a blender jar take chopped tomato , grated coconut , chopped ginger garlic , poppy seeds and blend well . 

• heat oil in a pan add curry leaf , red chilly powder , coriander powder , mustard seed, turmeric and chopped garlic . along with blended mixture . 
• add fish and mix well . 
• now add a cup of water . and cover and cook for 10 minutes . 
• remove in a platter serve with rice .

cheesy capsicum gravy /shimla mirch paneer

cooking time : 20 minutes
preparation time : 15 minutes

ingredients :

cottage cheese ( paneer )           1/2 kg
salt to taste
onion                            1 finely chopped
capsicum green               1 cup chopped in cubes
garlic grated                    1 tsp
red chilly powder           1 tsp
pepper powder              1 tsp
turmeric powder              3/4 tsp
chopped tomatoes              2
green coriander             1/2 cup
garam masala                 1/2 tsp
oil                             5 tbsp
ketchup                                2 tbsp

method :  

• cut the cottage cheese/paneer in bite size pieces , and stir fry it in oil for 1 minute only . remove in a platter and set aside . 

• heat 3 tbsp oil in same pan add grated garlic and chopped onion and saute till onion get nice golden color , now add tomatoes , salt , red chilly powder , turmeric powder , pepper powder ,1/2 cup of water  cover and cook on slow flame for 5 to 7 minutes till oil comes out and tomato get fully cooked . 

• now add green capsicum fried cottage cheese ,ketchup and garama masala and again cover and cook on high flame for 4 minutes and slow flame on 7 minutes . 

• remove in a platter and garnish it with green chopped coriander serve with rice . 

note : you can add chicken in it if you like . 

kerala chicken curry

cooking time : 20-30 minutes

preparation time : 10 minutes 

ingredients :

skinless chicken pieces            1 kg
salt to taste 
coconut milk                      2 cups
chilly flakes                      1 tsp
fennel powder                    1 tsp
red chilly powder              1 tsp
whole black pepper             3 -7
garam masala powder          1/2 tsp
coriander powder                     1 tsp
grated ginger                             2 tbsp
chopped tomato                 4 -6
oil                                             1/2 cup
tamarind paste                            2 tbsp
green chillies                                 3




method :

• in a bowl salt coconut milk ,chilly flakes , 1 tsp fennel powder ,1 tsp turmeric powder , add chicken mix well marinate all the ingredients well .

• place on flame and cook the chicken in coconut milk . 

• in another pan heat up oil add grated ginger . and sauté , ad blended tomato , red chilly powder , tamarind paste , coriander powder , whole black pepper , sauté .cook and sauté for 3 to 5 minutes . till oil comes out . 

• add cooked chicken , garam masal powder , green chilly , coriander leaf and cover and cook for 5 to 7 minutes .

• remove in serving platter and serve with plain rice , or with zeera rice . 

tadka Dal / daal fry

cooking time : 15 minutes preparation time : 10 minutes .










ingredients :


split yellow lentil ( ahrhar dal )              1 cup
turmeric powder                                      1 tsp
salt                                                        1 tsp
green chilies                                           4 chopped 
tomato                                                       2 chopped 

for tempering .:
curry leaves                       2 
mustard seeds                          1 tsp
oil / butter                                    2 tbsp
dried red chilly                  3 

method :

• in a cooker take 2 cups of water add yellow lentil (arhar daal ), turmeric powder , chopped green chilly , chopped tomatoes , salt to taste , cover and cook for 1 whistle . 
• after that stir it well . so that all get mix well . 
• in a different tempering pan heat oil add mustard seeds , garlic , curry leaf , and whole red chilly , when seeds start cracking pour this over cooked daal . 
• serve . 

nariyal chutney (coconut chutney )

cooking time : 10 minutes preparation  time : 10 minutes 











ingredients :


coconut grated                 1 cup 
curd                                   2 tbsp
ginger                                     1 tsp
peanuts                               2 tbsp 
salt                                   1/2 tsp
green chillies                      2 tsp chopped 
water                                 1/2 cup

tempering :

oil                                   1 tbsp
mustard seeds                1/2 tsp
curry leaves                       10

method :

• to prepare nariyal chutney (coconut chutney ) take grated coconut in grinder jar , put curd , chopped ginger , chopped green chillies , roasted peanuts , salt ,water & run it for a while .

• transfer prepared nariyal chutney (coconut chutney ) in serving bowl .and set aside . 

• to prepare tempering (tadka ) for coconut chutney heat oil in small pan add mustard seeds , curry leafs , cook for 1 minute on slw flame . pour this into prepared coconut chutney . and serve with any meal , or any south indian dish.

Masala dosa

cooking time : 10 minutes 
preparation time : 15 minutes 








ingredients :

rice                              1 cup soaked water
black gram soaked             1/2 cup
yellow gram soaked              1 tbsp
fenugreak seeds soaked           pinch 
salt                                           1 tsp
oil                                                2 tbsp
mustard seeds                                1/2 tsp
cumin seeds                                 1/2 tsp
onion                                         1 finely chopped 
curry leafs                                  12
green chilly chopped                  2 
turmeric
powder                          1/2 tsp
red chilly powder                          1/2 tsp
coriander powder                       1 tbsp
garam masala                             1/2 tsp
water                                       4 tbsp
potato boiled                            6 
coriander leaf                         2 tbsp chopped 

other things :

piece of onion            1 
wet piece of cotton cloth             1 

method :

to prepare dosa batter :

• to prepare dosa batter take soaked rice in grinder jar and run it for a while . transfer this prepared batter into separate bowl . 

• there after take soaked black gram and soaked yellow gram and soaked fenugreak seeds and run it . mix it with prepared batter of rice keep this batter to ferment  for 8 to 9 hours on room temperature . 

• after that at the time of preparing add salt 

to prepare filling :

• for filling heat oil in a pan , put mustard seeds , cumin seeds , chopped onion , curry leafs , chopped green chillies , turmeric powder , red chilly powder , coriander powder , garam masala , boiled mashed potato , salt , chopped coriander leaf , water mix all the ingredients well .

• to prepare dosa heat little oil in a griddle and spread it with the help of onion . 

• drop some water and wipe it off with cotton cloth . 

• there after smear prepared batter in circular motion , on heated griddle and stuffed it with prepared filling . 

• roll it and serve with chutney .

Upma (spicy semolina )

cooking time : 15 minutes
preparation time : 10 minutes 









ingredients :


oil                             2 tbsp
red chilly                  3
mustard seeds             1/2 tsp
cumin seeds                  1/2 tsp
yellow gram                      1 tbsp ( soaked water for 30 minutes)
onion chopped                    1 
ginger chopped                     1 tbsp
water                                    3 cups
curry leafs                           10
lemon juice                  1 tbsp
peas boiled ( optional )             1 tbsp
salt to taste 


to garnish : 
curry leafs           7



method :

• to prepare upma heat oil in a pan add dry red chilly , mustard seeds , cumin seeds , yellow gram,and stir this for some time .

• add chopped onion chopped ginger and cook it till onion get light golden color . 
• add semolina . curry leafs and roast this mixture on slow flame . 

• there after boil 3 cups of water in other pan add lemon juice and salt and allow this to boil . when it starts boiling pour this water into semolina mixture . 
• add boiled peas and stir for a while cover and cook for 5 minutes . 
• remove in a platter garnish it with curry leaf and serve .

chicken chettinad

cooking time : 30-40 minutes
preparation time : 10 minutes 







ingredients : 


skinless chicken                           750 gram
oil                                             3 tbsp
coconut grated                                 2 tbsp
coriander seeds                                 1 tsp
red dry chilly                                    2 -4
fennel seeds                                        1 tbsp
cinnamon stick                                        3 one inches 
black pepper powder                             1 tsp
green cardamom                                   5
turmeric powder                            1 tsp
clove                                             3
ginger garlic paste                              3 tsp
cashew nuts                                           12-15
poppy seeds                                            1 tbsp
onion                                                     2 finely chopped 
green chilly                                        2 chopped 
curry leafs                                        4 roughly chopped 
tomato grind-ed                                                3
salt   to taste 


to garnish                     

curry leaf                           5 to 8
green coriander leaf              1 tbsp
green chilly slices                       2 


preparation :

cashew and poppy seeds :

• take cashew nuts along with poppy seeds in a small pan add 2 to 3 tbsp of water and and place it on fire and allow it to get warm . then put it as it is for 10 minutes . drain the water and set aside .

to prepare chettinad paste :

• in a frying pan dry roast , red chilly , grated coconuts ,clove , black pepper powder , cinnamon stick , fennel seeds , coriander seeds , green cardamom .roast them on very slow flame for 2 minutes . remove it into grinder jar . 

• add poppy seeds and cashew nuts , ginger garlic paste and little water and run it . make fine paste set aside .

method :

• in a pan heat oil add chopped onion and fry it till onion get golden color , add grind-ed  tomato and stir for some time on medium slow flame till oil comes out from mixture .

• add chicken pieces , prepared chettinad paste, salt  and turmeric powder and mix well . and keep cooking on medium slow flame for 10 minutes . keep stirring while cooking occasionally .

• pour 1 cup of water and cover and cook for 30 minutes on slow flame . 
• mix curry leafs , coriander leafs and green chilly slice in the end . 
• remove in a plater and garnish it with coriander leaf chilly slices and curry leafs . 
• serve with naan , roti , tortilla or rice .

Lemon Rice

cooking time : 10 minutes 
preparation time : nil 





ingredients :

rice boiled  (or left over rice )                  1 cup
mustard seeds                                           1/2 tsp
curry leaf                                                    6-8
oil                                                         2 tbsp
salt to taste
dried red chilly                                       2
ginger                                                      1 tsp chopped
peanuts                                                         1 tbsp
yellow gram                                               1 tbsp ( soaked in water for 15 minutes and drained )
lemon juice                                           2 tbsp
turmeric powder                              1/2 tsp
red chilly powder                                 1/2 tsp
cumin powder                                       1/2 tsp
fresh coriander leaf                              1 tbsp chopped
garam masala                                         pinch

to garnish :

curry leaf                     2 chopped


method :

• heat up oil in a pan add mustard seeds , dried red chilly , peanuts ,chopped ginger , yellow gram , and stir on slow flame for 1 minute . 

• add red chilly powder , turmeric powder , cumin powder and stir for a while add lemon juice and then rice . and toss all the ingredients together . 

• add fresh coriander leafs / parsley and again mix well . 
• in the end add pinch of garam masala and mix well , 

• remove in a serving platter and serve immediately .

Rawa idli

                                                                            cooking time : 15 minutes 
                                                                           preparation time : 15 minutes 
 
ingredients :



oil                                         2 tbsp
mustard seeds                            1/2 tsp 
curry leafs                               6 
mix vegetables chopped            1/2 cup
semolina                                  1 cup
idli molds                             3
curd                                         1 cup
water                                    1/2 cup
tomato sliced                            3
cashew nuts fried                        12-15 
fruit salt                                     1 tsp
coriander leafs                              1 tbsp
salt to taste . 



method :

• to prepare idlies heat oil in a pan add mustard seeds , curry leafs , semolina , vegetables and stir for 2 to 3 minutes . remove in a bowl and allow it to cool down .

• to steam idlies heat water in a pan . 

• mix water & curd in semolina mixture and convert it into smooth batter .
• Greece idli molds with oil and place fried cashew , and tomato slice .
• in batter add fruit salt and mix well .

• pour prepared batter of semolina into molds .

• place molds into boiling water and cover and cook on steam for 15 minutes . 
• allow it to come on room temperature . remove in a platter and serve with any chutney , sauce 

chicken 65

cooking time :15-20 minutes 

preparation time : 10 minutes 







ingredients :


skinless boneless chicken breast             300 grams 
salt                                                  1 tsp
garam masala                                  1/2 tsp
cumin powder                                   1/2 tsp
garlic grated                                       1 tsp
ginger grated                                        1 tsp
red chilly powder                                    1/2 tsp
orange food color                                pinch 
refined flour                                           1 tbsp
cornflour                                                 1 tbsp
egg                                                            1
vinegar                                                     1 tsp
oil to fry                                       about 2 cups


for tempering :

oil                                  1 tbsp
curry leafs                         1 tbsp
mustard seeds                        1/2 tsp
red chilly paste                      1 tsp
curd                                         1/2 cup 
refined flour                             1 tsp


method :

• to marinade the chicken pieces in a large mixing bowl take chicken breast pieces , salt , cumin powder , garam masala , grated garlic , grated ginger , food color , refined flour , corn flour , red chilly powder , egg &vinegar and set aside to marinade for 1 hour .
  
  
  
  

• after that in a pan heat up two cups of oil and deep fry the chicken pieces on slow medium heat for about 6 to 8 minute.
• heat 1 tbsp oil in a different pan add mustard seeds , curry leafs , dried red chillies , chilly paste , and cook on slow flame for 1 to 2 minutes . 

• in a small bowl take curd add 1 tsp of refined flour mix well then pour this into spices being cooked .
• mix fried chicken and salt in the end . 
• remove in a platter and serve immediately .