Apple Twist

Ingredient

All purpose flour

Mutton varuval

Ingredients

mutton - 1/2 kg

onion - 2(large)

sambar powder  - 8tsp

turmeric powder - 3/4tsp

curry leaves - a sprig

coriander leaves - few

oil - 4tbsp

salt - as per taste

mustard seed     - 1/2 tsp

fennel seed - 1/2 tsp

dry red chilly - 2 no
water                        -               2 cups

Method

clean the mutton.Pressurise the mutton with little bit amount of salt and water.Heat the kadaai  and pour oil in it,when the oil gets heated  add mustard seed, curry leaves ,fennel seeds and dry red chillies.After then fry the onion ,with ginger garlic paste and salt,continue it till it turns golden color,and then add pressurised mutton to it .After few seconds add the turmeric powder , sambar powder .continue the frying process until the oil comes out the gravy and it reach the semi gravy condition .Finally garnish with coriander leaves  and serve it with rice
or chapatti.

Chicken salna

Ingredients

Boneless chicken - 1/2 kg

onion - 1 large

tomato - 1 medium

coconut - 1/4 shell

fennel seed - 1 tbsp

cumin seed - 1 tbsp

dry red chillies - 4 no

pepper - 1 tbsp

cinnamon - 2 inch

red chilly powder - 2 tbsp

turmeric powder - 1/4 tsp

ginger garlic paste - 2 tbsp

coriander leaves - few

curry leaves - a sprig

salt - as per taste

oil - 2 tbsp

mustard seed - 1 tbsp

water - 3 cups

Method

Clean and cut the chicken pieces.Marinate the chicken piece with turmeric , little bit salt ,1 tbsp red chilly powder , 1 tbsp ginger garlic paste and set aside. Heat the pan and fry fennel seed,cumin seed,dry red chilly ,cinnamon until all items are roasted , leave them to cool and blend it.Chop the onion and tomato and set aside. Grind the coconut with little bit of water .Again heat the pan with oil ,when heated add mustard seed and curry leaves while seeds starts bursting add chopped onion ,ginger garlic paste and salt ,fry until they turns brown in color and then add tomato continue frying.Later mix chicken , grinded masala ,water,coconut paste and remaining chilly powder continue cooking until oil separates from gravy.At last garnish with coriander leaves.

Paruppu urandai kozambu

Ingrediants

Toor dal - 1 cup
onion - 1 large
tomato - 1 small
turmeric powder - 1/4 tsp

sambar chilli powder - 5 tbsp

coconut - 1/2 shell

cumin seed - 1 tbsp

tamarind - quarter coin size

coriander leaves -few

curry leaves - a sprig

salt - as per taste

oil - 2 tbsp

mustard seed - 1 tbsp

Method 

              Soak toor dal in water for an hour, blend it roughly.chop  the onion and tomato and keep aside.soak tamarind in 1 cup of water and extract juice from it .To the blended mixture add half chopped onion ,little bit of salt , few coriander leaves and mix well.Grind coconut with cumin seeds and keep aside.Heat the pan and pour oil,when oil gets heated add mustard seed ,mustard seeds starts getting bursted immediately add curry leaves,onion ,salt and fry until onion turns golden brown and then add chopped tomato continue frying ,while all get fried add juice extract ,1 cup of water, sambar chilly powder,turmeric powder mix well with the spoon and transfer to deep vessel and live them to boil.when bubbles come out,make small balls from blended toor dal and add it to the boiling mixture until bubbles stop ,wait for some time again the bubble will rise  add toor dal balls,continue this procedure until toor dal mixture is over.The balls will begin to float when they cooked at that time add coconut mixture and allow to boil for 5  minutes .At last sprinkle coriander   leaves and serve hot with rice and chapatti.

Mint Thokku

Ingredients

mint - 1 bunch

cilantro - 1/2 bunch

cumin seed - 1 tsp

dry red chilles - 6

ginger - 1/2 inch

garlic - 4 pieces

tamarind - 1 small lemon size

Bengal gram dal - 2 tbsp

urad dal - 1 tbsp

salt - as per taste

oil - 4 tbsp

Method

Wash the leaves and cut into pieces.heat the pan and pour 1 tbsp of oil and fry bengal gram dal ,urad dal ,red chilles,ginger and garlic .when they get fried add mint and cilantro leaves and continue frying.While frying leaves gets shrinked blend all the mixture with tamarind and salt add little amount of water while blending.Heat the pan and pour remaining oil ,when the oil gets heated add the blended mixture and stir continuously until the oil gets separated from the mixture.At last store it in air tight jar and serve when ever needed.

Garlic chutney

Ingredients

garlic - 1 pod

dry red chilles - 4

tamarind - 1 rupee coin size

coconut - 2 lengthwise in 6cm long

salt - as per taste

oil - 2 tbsp

mustard seeds - 1/4 tsp

curry leaves - sprig

Method

Heat the pan and pour 1 tbsp of oil and fry garlic and red chilles,fry until they get fried well.blend the fried mixture ,tamarind,coconut and salt with some water.Heat the pan and pour 1tbsp of oil .when the oil gets heated add mustard seeds and curry leaves while it starts bursting

add it to blended mixture and serve it with dosa and idily

Groundnut chutney

Ingredients

groundnut - 1/2 cup

dry red chilles - 5 number

tamarind - small lemon size

coconut - 2 piece lengthwise (6 cm )

salt - as per taste

oil - 1 tbsp

mustard seed - 1/4 tsp

curry leaves - a sprig

Method

Roast the groundnut in the hot pan with no oil,fry until the skin is removed.Clean the groundnut ,add groundnut,dry red chilles,tamarind ,coconut,salt to the blender and add some water and blend it . Heat the pan and pour oil,when the oil gets heated add mustard seed and curry leaves and it burst out.Add this oil mixture to blended mixture and serve with idiles and dosa.

Green Chicken

Ingredients

chicken - 1/2 kg

green chilles - 6 number

mint - 1/2 bunch

cilantro - 1/2 bunch

cumin seed - 1/2 tsp

ginger - 1 inch

garlic - 5 cloves

curd - 2 tbsp

oil - 4 tbsp

salt - as per taste

lemon juice - 1tbsp

Method

clean the chicken and wash mint and cilantro leaves.Blend all the mixture green chilles,mint ,cilantro,cumin seed ,ginger ,garlic,curd,salt.Marinate the chicken with mixture and keep aside for half an hour.Heat the pan with the oil and fry the chicken .when the chicken is cooked sprinkle lemon juice over chicken and serve hot.

Brinjal Palak

Ingredients

brinjal - 1/2 kg

palak leaves - 1/2 bunch

onion - 1

tomato - 1

turmeric powder - 3/4 tsp

ginger garlic paste - 1 tbsp

red chilli powder - 1 tbsp

coriander powder - 2 tbsp

coriander and curry - few

leaves

mustard seed - 1 tsp

salt - as per taste

oil - 2 tbsp

Method

Wash palak and brinjal and cut into pieces,chop the onion and tomato.pour oil in pan and heat it,when the oil gets heated add mustard seedand curry leaves.when mustard starts bursting add onion ,salt,ginger garlic paste fry untill the mixture turns golden brown color .Add then tomato,turmeric powder,red chilli powder ,coriander powder,palak and sprinkle some water continue frying.Later add brinjal and continue frying .when brinjal gets cooked at last season with coriander leaves.serve hot with chapatti and rice

Fish Finger

Ingredients

Fish - 1/2 kg

gram flour - 1/4 cup

garam masala - 1/2 tsp

turmeric powder - 1/4 tsp

red chilli powder - 1 tbsp

ginger garlic paste - 1 tbsp

coriander powder - 1 tbsp

seasoning - 1/4 cup

cumin powder - 1 tsp

salt - as per taste

chopped curry and - few

coriander leaves

lemon juice - 1 tbsp

oil - 1/2 lt

Method

Wash the fish and cut it in length wise.It will be easy if you buy flesh fish alone. Marinate fish with salt ,lemon juice ,turmeric powder,garam masala powder,ginger garlic paste,red chilli powder,coriander powder,cumin powder and chopped leaves .keep the mixture aside for half and hour.Pour oil in kadai and heat it.In mean time mix gram flour and seasoning (rush powder ) in plate.when the oil gets heated ,rub the marinated fish in the mixture in plate and dip it in oil .repeat it for all the fish piece and take it away from oil when it turns golden brown color .Finally serve hot with ranch.

Enghi Thokku

Ingredients

ginger - 250 gm

Dry Red chills - 15

tamarind - 1 lemon size

brown sugar - 2 tbsp

salt - as per taste

Asafoetida - 1 pinch

oil - 1/4 cup

mustard seed - 1 tsp

Method

Peel the skin from ginger ,wash it and cut into small slices.Keep the pan in stove and pour some oil in pan when the oil get heated add sliced ginger and red chills ,salt fry until it turns brown color .cool it and blend the mixture along with tamarind,brown sugar and some little amount of water to make paste .Again heat the pan and pour remaining oil,after oil gets heated

burst the mustard seed and asafoetida, add the blended mixture fry until the oil gets separated from the mixture.serve whenever with idly and dosa.

Ginger benefits

Ginger helps digestion, relieves stomach aches. It is used in small doses for preventing morning sickness and motion sickness. It is also said to have a calming effect.The ginger promotes perspiration.

Gramathu mutton cravy

Ingredients

mutton - 1/2 kg

onion - 1 chopped

tomato - 1 chopped

potato - 1 cutted into pieces

cashews - 1/4 cup

peas - 1/4 cup

ginger garlic paste - 1 tbsp

turmeric powder - 1 tsp

sambar chilli powder - 4 tbsp

garam masala powder - 1/2 tsp

coconut milk - 1/4 cup (optional )

mustard seed - 1/2 tsp

curry leaves - few leaves

oil - 2 tbsp

salt - as per taste

water - 1 cup

coriander leaves - few to garnish

Method

clean and wash the mutton .Put the mutton in pressure cooker and add cashews , turmeric powder and pour water until mutton is covered by water , pressurize for 5 t0 6 whistle .Place the pan in stove and pour the oil,after oil gets heated add mustard seed , curry leaves.when mustard seeds starts bursting add onion , ginger garlic paste,salt fry until it turn golden brown color.later add tomato continue fry when it turns into gravy form add quantity from pressure cooker ,sambar chilly powder, garam masala powder, water,potato,peas, coconut milk and continue frying .when it turns into gravy ,remove from heat and garnish with chopped coriander leaves and serve hot.

chicken schezwan fried rice

Ingredients

chicken - 1/2 kg
basmathi rice - 1 cup( 250 gm )

onion - 1 large
Beans - 1/2 cup
carrot - 1/2 cup
peas - 1/4 cup
capsicum - 1/2 cup
spring onion - 2 tbsp
mushroom - 1/2 cup
garlic - 4 flakes
ginger garlic paste - 1 tbsp
dry red chilles - 4 chilles
red chilly powder - 1 tbsp
soy sauce - 2 tbsp
red chilli sauce - 1 tbsp
vinegar - 2 tbsp
Worcestershire sauce - 2 tbsp
ajinomoto - 1 tsp
salt - as per taste
oil - 1/4 cup
water - 500 ml


Method

Fry the basmati rice with 1 tbsp of oil , fry until the rice gets heated reasons for this is rice can't break soon. clean the chicken and cook the chicken with 500ml water.After cooked separate chicken and water and measure water should be 500ml if greater use it for soup ,to the chicken add ginger garlic paste and 1/2 red chilli powder and keep aside.Heat the pan pour some little amount of oil , after the oil is heated add dry red chilles ,onion , mushroom ,ajinomoto and salt and fry until it turns golden color .Again heat the pan with little amount oil , after heated add garlic and chicken fry well until garlic flavour smells and then keep aside. Add the mixture to rice and pour the water , add remaing red chilly powder and cook .In the mean time heat the pan with 2 tbsp of oil , to heated oil add all vegetables and little amount of salt and fry until it gets cooked.After rice is cooked , heated the pan add little amount of oil and add the rice and vegetables ,spread sauce all over and mix well in medium flame.At last sprinkle spring onion over the rice and serve hot.

chicken 65

Ingredients

chicken - 1/2 kg

red chilly powder - 1 tbsp

cumin powder - 1/2 tbsp

ginger garlic paste - 1tbsp

egg - 1

rice flour - 2 tbsp

corn flour - 1 tbsp

red food color - 1 pinch

salt - as per taste

oil - 1/4 cup

Method

In a bowl add chicken pieces ,powders,paste,flours,food color,salt,egg mix well and keep aside for 1/2 an hour and more.Pour the oil in pan and heat it in medium flame . After oil gets heated add some pieces and fry until it gets fried and turn into red color .At last serve with lemon .

Pothina and onion chutney

Ingredients

pothina - 1/2 cup
onion - 1 large sliced
tomato - 1 medium sliced
tamarind pulp - 1/2 tsp
red chilles - 3-4 chilles
garlic - 2 flakes
mustard seed - 1/2tbsp
urad dhal - 1/2 tbsp
curry leaves - 5 leaves
oil - 3 tbsp
salt - as per taste

Method

Wash pothina leaves and keep aside.Keep pan in flame and pour 2 tbsp of oil. when oil gets heated add red chilles,as they fried add garlic,onion and salt keep frying .Add tomato and pothina when onion turns brown color .when they are fried allow them cool for some time.Blend all the mixture including tamarind pulp , add some water while blending to make smooth paste.Pour remaining oil in the pan and burst mustard seed, urad dhal,curry leaves.Add the bursted mixture to the paste and serve with Idily and dosa.