PEAS MASALA:-

PEAS MASALA:-
NEEDED:-
DRIED PEAS - 1 CUP
BIG ONION - 1 NO (CHOPPED)
TOMATO - 1 NO ( CHOPPED)
GARLIC - 4 PODS ( OPTIONAL)
RED CHILLI POWDER - 1 TSP
CORRIANDER POWDER - 1 TSP
GARAM MASALA POWDER - 1/4 TSP
TURMERIC POWDER - 1 PINCH
SALT - 1/2 TSP
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
SOMPH - 1 /4 TSP
BAY LEAVES - 1
KALPASIP PUU - 1
CINNAMON - 1 INCH PIECE
OIL - 5 ML

METHOD :-
SOAK DRIED PEAS FOR 8 HOURS. DRAIN THE WATER AND COOK IT IN A PRESSURE COOKER FOR 3 ., 4 WHISTLES. HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTERS ADD URAD DHAL., AND SOMPH. WHEN THEY BECOME BROWN ADD BAY LEAF., CINNAMON., AND KAL PASIPPUU . THEN ADD ONION., TOMATO. , GARLIC AND SAUTE WELL. ADD CHILLI PWDR., CORRIANDER PWDR., TURMERIC PWDR AND GARAM MASLA. WITH SALT. LAST ADD THE COOKED PEAS AND STIRR WELL. COOK FOR 5 MINUTES TILL IT MINGLES WITH MASALA.. TAKE IT OUT AND SERVE IT WITH CURD RICE OR CHAPPATHIS.

LEMON RICE :-

LEMON RICE :-
COOKED RICE - 2 CUPS.
LEMON JUICE - 1 TBLSPN.
TURMERIC POWDER - 1 PINCH.
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
CHANNA DHAL - 1 TSP
RED CHILLIES - 2 HALVED.
GREEN CHILIES - 2 HALVED
CURRY LEAVES - 1 ARK
SALT - 3/4 TSP
OIL - 3 TSP
FRIED GROUNDNUT AND CASHEWS - 1 TBLSPN OPTIONAL.

METHOD:-
HEAT OIL IN A PAN ADD MUSTARD. WHENIT SPLUTTERS ADD URAD DHAL. WHEN IT BECOMES BROWN ADD CHANNA DHAL. THEN ADD RED CHILLIES .,GREEN CHILLY., CURRY LEAVES . THEN ADD TURMERIC POWDER AND SALT . ALONG WITH LEMON JUICE. SWICH OFF THE GAS.. ADD RICE IN IT STIRR WELL. IF DESIRES ADD FRIED GROUND NUT AND CASHEWS. ITS BEST WITH PAPPAD AND THEENGAYTH THUVAIYAL OR ANY KARAP PORIYAL.

RED CHILLI CHICKEN AND LEG PIECE..:-

RED CHILLI CHICKEN AND LEG PIECE..:-
NEEDED:-
CHICKEN - LEG PIECE AND SOME BONELESS PIECES
PAPAYA PASTE - 1 TSP.( TENDERIZER)
RED CHILLI POWDER - 3 TSP
CORN FLOUR - 2 TSP
GINGER GARLIC PASTE - 2 TSP
SALT - 1 TSP
EGG - 1 NO
RED FOOD COLOUR - 1 PINCH
DRIED METHI LEAVES - 1 TSP ( OPTIONAL)
OIL - 50 ML FOR FRYING

METHOD :-
WASH THE CHICKEN PIECES AND DRAIN WELL. ADD GINGER GARLIC PASTE ., PAPAYA PASTE., RED CHILLI POWDER., CORN FLOUR., SALT ., EGG., RED FOOD COLOUR DRIED METHI LEAVES AND MIX WELL.. COVER AND KEEP IT IN FRIDGE AND MARINATE FOR ONE HOUR .. HEAT OIL IN A TAWA AND FRY THE PIECES TILL GOLDEN BROWN . SERVE HOT WITH SLICED ONION AND GREEN CHILLIS WITH LEMON RINDS..

MACRONI:-

MACRONI:-
NEEDED :-
MACRONI - 1 CUP
BIG ONION - 1 CHOPPED
CARROT - 1 CHOPPED
OLIVE OIL - 2 TSP
SOYA SAUCE - 1 TSP
GREE CHILLI SAUCE - 1 TSP
HOT AND SWEET TOMATO CHILLI SAUCE - 1TSP
AJINO MOTO - 1 PINCH (OPTIONAL)

PREPARATION:-
BOIL 4 CUPS OF WATER IN A PAN AND COOK MACRONIS TILL TENDER.
STRAIN EXCESS WATER AND SPRAY 1 TSP OLIVE OIL.
HEAT 1 TSP OLIVE OIL IN A PAN ADD ONION AND CARROT.
ADD AJINO MOTO , SOY SAUCE ., GREEN CHILLI SAUCE AND HOT AND SWEET TOMATO CHILLI SAUCE.
ADD MACRONI AND STILL WELL.
SERVE HOT WITH OMLETTES AND LEMON RINDS.

AMARANTH FRY:-

AMARANTH FRY:-
NEEDED:-
AMARANTH - 1 BUNCH (WASHED ., CLEANED ., CHOPPED)
BIG ONION - 1 NO ( FINELY CHOPPED)
RED CHILLY - 1 NO
MUSTARD - 1 TSP
URAD DAHAL - 1 TSP
SALT - 1/4 TSP
OIL - 1 TSP.
DESICATED COCONUT ( OPTIONAL) - 2 TSP

METHOD:-
HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTERS ADD URAD DHAL. WHEN IT BECOMES BROWN ADD HALVED RED CHILLY AND ONIONS. SAUTE FOR ONE MINUTE AND ADD AMARANTHS. SAUTE FOR 3 MINUTES IN A SLOW FLAME.. ADD SALT AND FURTHER COOK FOR 5 MINUTES. IF DESIRES ADD COCONUT AND REMOVE FROM FIRE AND SERVE IT WITH SAMBAR RICE OR VATHAKKUZAMBU RICE.

CARROT BEANS PORIYAL ;-

CARROT BEANS PORIYAL ;-
NEEDED :-
CARROT. - 1 NO
BEANS - 10 NOS.
SALT - 1/4 TSP.
OIL - 1 TSP.
MUSTARD - 1/4 TSP
URAD DAL - 1 TSP
RED CHILLI - 1 NO
CURRY LEAVES..- I ARK.

PREPARATION:-
PEEL N WASH N DICE THE CARROT AND BEANS.
PARABOIL THEM. (IN A PRESSURE PAN OR IN MICRO WAVE).
HEAT OIL IN A PAN N ADD MUSTARD . AFTER IT SPLUTTER ADD URAD DAL. WHEN URAD DL BECOME BROWN ADD HALVED RED CHILLI N CURRY LEAVES AND PARABOILED VEGETABLES.
ADD SALT N STIRR FOR 2 MIN., AND REMOVE FROM HEAT.
ITS BEST WITH PUUNDUK KUZAMBU RICE.

CURD RICE :-

CURD RICE :-
COOKED RICE :- 1 CUP
CURD - 100 ML
SALT - 1/4 TSP
GREEN CHILLY - 1 CHOPPED
CURRY LEAVES - 1 ARK
GINGER CHOPPED - 1/4 TSP
OIL - 1 TSP
MUSTARD - 1 TSP
JEERA - 1/2 TSP
ASAFOETIDA - 1 PINCH

PREPARATION :-
SMASH COOKED RICE ADD CURD ., N SALT.
FRY MUSTARD., JEERA., ASAFOETIDA., N ADD CURRYLEAVES ., GINGER N GREEN CHILLIES ,.
ADD THIS TO CURD RICE N MIX WELL N SERVE WITH POTATO FRY.

BUTTER FISH GRAVY.

BUTTER FISH GRAVY.

BUTTER FISH GRAVY :-
NEEDED:-
BUTTER FISH - 250 GRAMS
SMALL ONION - 10 NOS
GARLIC - 8 NOS
TOMATO - 1
CURRY LEAVES - 1 ARK
TURMARIND - 1 LEMON SIZE BALL
SALT - 2 TSP.
CHILLI POWDER - 1 /2 TBL SPN
CORRIANER POWDER - 1 TBLSPN
TURMERIC POWDER - 1/4 TSP
SOMPH - 1 TSP
FENUGREEK - 1/2 TSP
OIL - 20 ML


METHOD :-
WASH CLEAN AND CUT THE BUTTER FISH INTO SLICES. PEEL AND CUT THE SMALL ONION., GARLIC AND TOMATOES. HEAT OIL IN A PAN ADD SOMPH AND FENUGREEK. WHEN IT SPLUTTERS ADD ONION., GARLIC AND TOMATOES., CURRY LEAVES. TAKE THE TURMARIND PULP IN 2 TUMBLERS OF WATER., ADD SALT. ADD THIS PULP IN THA PAN WITH TURMERIC POWDER., CHILLI POWDER AND CORRIANDER POWDER. BRING TO BOIL FOR SOME TIME. WHEN IT BECOMES LITTLE THICK ADD SLICED FISHES IN THE GRAVY.. COOK FOR 5 MIN AND SERVE IT WITH PLAIN RICE

KING FISH FRY..

KING FISH FRY.. 

 KING FISH FRY:-
NEEDED:-
KING FISH - HALF KILO SLICED AND WELL WASHED
RED CHILLI POWDER - 1 TABLE SPN
TURMERIC POWDER - 1 TSP
SALT - 2 TSP
OIL - FOR FRYING.

METHOD :- MIX RED CHILLI POWDER., TURMERIC POWDER., SALT IN A PLATE AND SPREAD IT AROUND THE FISH WELL. FRY IN A TAWA WITH LOW OIL AND LOW FLAME.. SERVE IT WITH SAMBAR RICE OR CURD RICE .

EGG GARLIC MASALA:-

EGG GARLIC MASALA:-
NEEDED:-
BOILED EGGS - 2 NOS
CHOPPED ONION - 1 CUP
CHOPPED TOMATO - 1 CUP
GARLIC PEELED - 20 PODS.
RED CHILLI POWDER - 1 TSP
TURMERIC POWDER - 1 PINCH
MUSTARD - 1 TSP
ORID DHAL - 1 TSP
OIL - 3 TSP.

METHOD :-
HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTRS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ONION., GARLIC AND TOMATO. SAUTE WELL. ADD CHILLI POWDER AND TURMERIC. ADD EGGS. STIR WELL AND COOK TILL OIL SEPERATES AT THE SIDES. SERVE HOT WITH ROTI., NAAN., CHAPPATHI., BARATHA., PLAIN RICE ., SAMBAR RICE., OR PULAO.