Vegetable Kuruma

Samayal:

2 bay leaves

1 green chili

1 tablespoon ginger-garlic paste

1 cup milk

1/2 tablespoon maida flour

1/2 teaspoon jeeragam / cumin seeds

1 tablespoon coriander powder

1/2 teaspoon garam masala

pinch teaspoon turmeric

200gms chopped vegetables as you want - cauliflower, green peas, carrot, beans

Seimurai:

and set aside.

* Mix Maida with milk and set aside.

* Heat the oil in a (non-stick) pan and add cumin seeds and the bay leaves when ready.

* In a bowl, mix the ginger-garlic paste, chopped chili, coriander powder, turmeric with 2 tablespoons of water and add to the pan.

* Fry for a few seconds until the spices start separating from the oil.

* Add the vegetables. Mix well and cover the pan.

* Let the vegetables cook on medium heat for 10 minutes.

* Add milk and cook until the vegetables are almost cooked.

* Add the garam masala and mix well. Cook in simmer till vegetables are tender.

* Garnish with fried curry leaves and fried onion.

Happy Cooking ! Happy Tasting !!

Prawn Drumstick Curry

Samayal:

Small Onion : 1 cup
Tomato : 2 medium size
Drumstick : 2 medium size
Prawns: 250gm

Tamarine juice: 2 cup
Chilli Power : 1 teaspoon
Corriander Powder: 2 teaspoon
Garam Masala, Oil, Mustard, Curry leaves, Salt as needed

Seimurai [Method]:

* Cut drumstick to finger length piece
* Wash, Clean and peel skin of prawns, add turmeric powder and keep aside
* Make tamarine juice, add chilli powder, corriander powder and keep aside
* In a pan, heat oil and splutter mustard and curry leaves
* Add onion and fry till golden brown
* Add tomato and fry till well cooked
* Add drumstick and fry for few minutes (add garam masala as required)
* Add water and boil till drumstick is 3/4 cooked (close the pan to cook faster)
* Add tamarine juice mix and boil till drumstick is fully cooked (close the pan to cook faster)
* Add Salt as required
* Add prawns and boil untill cooked well (cook with lid open)

Note: Prawns will be done in 2-4 minutes, so do not add first, it will start shrinking if cooked too much

Happy Cooking !! Happy tasting !!

Masala Pori

Samayal :

Pori / Puffed Rice - 2 cups

Pottu Kadalai - 1/2 cup

Ground nuts - 1 cup

Curry leaves - 2 strings

Chilli powder - 1/4 tsp

Turmeric powder - 1/4 tsp.

Salt - as necessary

Seimurai [Method]:

* In a nonstick pan add few drops of oil and fry ground nuts and keep it aside

* Fry pottu kadalai separately with few drops of oil and add it to the plate with groundnuts

* Now add few drops of oil, fry curry leaves

* Add pori, chilli powder, turmeric powder, and salt

* Add the groundnuts, pottukadalai

* Mix well and switch off the gas

* Happy Cooking ! Happy Tasting !

Verkadalai Peanut Chutney

Samayal :

Peanut - 1½ cup

Onion - 2

Garlic - 1 clove

Salt - to taste

Tamarind - small gooseberry size

Dry red chilli - 3

Curry leaves - few

Mustard seeds - 1/4 tsp

Urad dal - 1/4 tsp

Oil - 2 tbsp

Seimurai [Method]:

* Heat Oil in a pan.

* Fry chopped Onion till golden brown

* Add Peanuts and fry until it turns golden brown

* Cool down the contents

* Grind the above content with Tamarind, Salt, Red chilli and Garlic together. Chutney Ready !

* Heat Oil in a pan. Add Mustard seeds, Curry leaves and Urad dal. Add this to to the chutney.

* Happy Cooking ! Happy Tasting !

Simple Chicken Biryani

Samayal :

Chicken - 1/4 kg

Rice - 250 gm

Big Onion - 2

Chicken Masala - 1 tbsp

Chilli Powder - 1 tbsp

Corriander Powder - 1/4 tbsp

Brinji Leaf, Cinnamon sticks, Annis, Ginder Garlic paste - as necesary

Turmeric powder, Food color - a pinch

Salt - as necessary

Seimurai [Method]:

* Marinate Chopped chicken with chicken masala, chilli powder and salt for 30mins

* Add water to fill rice in a separate bowl when you start cooking

* In a non-stick pan, heat oil and add Brinji leaf, cinnamon stick and annis

* Add chopped onion and fry till golden brown

* Add Ginder Garlic paste and fry till the raw smells out

* Add the marinated chicken and cook till the chicken in 3/4th cooked

* Add corriander powder, food color and turmeric powder and cook till the content is mixed well

* Add water and salt and bring it to boil by closing the lid on pan

* When boiling, check the taste for salt and add corriander leaves

* Filter rice from water and add it to the pan

* Stir occationally to mix the rice with the content and close the lid

* When water is absorbed completely, simmer the gas and close the lid for 10mins

* Tasty Chicken Biriyani is Ready, Serve with Raitha

Happy Cooking, Happy Tasting !!

*

Tamil Nadu Style Meen Kulambu / Fish Curry

Samayal :

Fish - 1/2 kg (I used Tilapia)

Onion - 3

Tomato - 5

Pepper powder - 4tbsp

Green Chillie - 4

Shredded Coconut - 2-3 teaspoon

Turmeric powder - 1/2 tbsp

Chillie powder - 2 tbsp

Corriander powder - 3 tbsp

Ginger Garlic Paste - 1 tbsp

Oil, salt, fennel seeds and curry leaves as necessary

Seimurai [Method]:

* In a bowl, add turmeric powder, salt to the cut fish with sprinkling water and allow it to marinate for 30 mins

* In a pan, heat oil to add curry leaves, and add onion, green chillies to fry until golden brown

* Add ginger garlic paste and fry till the raw smells away

* Add tomato and cook till it smashes

* Add Pepper powder, Coriander powder, Chilli powder and mix well

* Add the marinated fish and water and allow it to cook till the fish is cooked (2-3 mins)

* Grind shredded coconut and fennel seeds and add it to the mix

* Cook for 4-5 mins and garnish with coriander leaves

Happy Cooking !! Happy Tasting !!

Coconut Chutney

Samayal :

Mixie Contents:

Tamarine - size of a lollypop

Garlic - 2 pieces

Coconut - half of a coconut

Green Chilli - 3

Pottu Kadalai (Bengal Gram) - 3 teaspoon

Salt - to taste

Seimurai [Method]:

To Fry:

Curry Leaves

Mustard

Urad dal

* Grind the mixie contents, add water as necessary

* Heat a pan with little oil and add mustard, urad dal and curry leaves

* Switch off the gas and mix it with the mixie contents

* The coconut Chutney is ready

Happy Cooking !! Happy Tasting !!