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 !!

Indian Style Vegetable Pasta

Samayal :

Pasta - 200 gms

Onion - 2

Green Chilli - 4

Cumin Seeds - 2 teaspoon

Tomato Sause or 4 Tomato

Ginger - 2 teaspoon Chopped

Garlic - 2 teaspoon Chopped

Green Peas - 1 cup

Brocolli - 50 gms

Capsicum - 50 gms

Olive Oil - 5 teaspoon

curry leaves and corriander leaves

Seimurai [Method]:

* In a pan, bring water to boil

* Add Pasta and salt. Let it boil for 10-15 minutes

* Once the pasta is cooked, drain excess water

* Heat a pan with olive oil and add Garlic to fry

* Add Cumin seeds, curry leaves and fry

* Add chopped chilli and onion to fry till golden brown

* Add chopped Ginger

* Add Tomato Sause, let it cook for 3 minutes with occasional stir

* Add the cut vegetables, sprinkle water and close the lid and let the vegetables cooked to become soften

* Add salt to taste

* Add the cooked pasta and mix well for 5 minutes with constant stir

* Garnish with corriander leaves and the Pasta is Ready

Rava Dosai

Samayal :

Rava - 200 gms

Maida - 100 gms

Rice Flour - 100 gms

Mustard - 1 teaspoon

Black Pepper - 1 teaspoon

Green Chilli - 3

Jeeragam - 1 teaspoon

Curry Leaves, Salt as necessary

Seimurai [Method]:

* Fry Rava in a non-stick pan without oil and cool down

* Add Maida, Rice flour, salt, 4 Cups of water and mix the contents

* Make sure the mixed content is not thicken, add more water as necessary

* In a frying pan, add oil and fry mustard, black pepper, green chillis, Jeeragam and Curry leaves

* Add the Contents to the above Mix

* Allow the contents for 30 mins

* Rava Dosai mix is ready, Mix the contents again, add water whenever necessary

* With medium heat, Place the dosa mix, make sure you sprinkle the dosai mix around (not in center like dosa)

* Wait, Wait and Wait untill the dosa bottom becomes golden brown and turn it over and wait (it requires a lot of patience for a good rava dosai)

* Rava Dosai is ready. Serve with Chutney

Happy Cooking !! Happy Tasting !!

Half-Boil Egg

Samayal :

Egg - 1/2

Salt, Pepper - as necessary

Seimurai [Method]:

* Heat a tawa and put 3 drops of oil to spread

* Once heated, break and egg and put the content in the tawa

* Sprinkle salt and pepper over the egg

* Wait for 1 minute and transfer the contents to a place

* Half boiled or otherwise called Soft boiled egg is ready

* Flip-over the egg in the tawa for full-boil

Absolutely Quick Side Dish :)

Happy Cooking !! Happy Tasting !!

Simple Mushroom Biryani

Samayal :

Mushroom - 1/2

Big Onion - 2

Ginger Garlic Paste - 2 teaspoon

Green Chilli - 4 [dont chop it, need in whole]

Biriyani Masala - 1 teaspoon

Chilli Powder - 1 teaspoon

Corriander Powder - 1 teaspoon

Patta, Brinji Leaf, Krambhu, Ghee, Jeeragam, Salt, Mint Leafs, Oil - as necessary

Rice - 250 gms

Seimurai [Method]:

* Chop Mushroom and Onion.

* Heat Oil in a pressure cooker and fry Patta, Brinji Leaf, Krambhu and Jeeragam

* Put the whole Green Chillies

* Add chopped Onion and fry till golden brown

* Add Ghee

* Add chopped mushroom and mix for less than a minute

* Add Water as necessary for the rice content

* Add Chilli powder, corriander powder and biriyani masala and cook the content till water boils

* Add Rice and mint leaves mix well, close the lid and allow for 3 whistle

* Mushroom Biriyani is Ready

Happy Cooking !! Happy Tasting !!

Gobi Manchurian Dry

Samayal :

Cauliflower - 1/2

Onion - 1 hand

Garlic- 3 pieces

Corn flour - 1 hand

Maida flour - 2 hand

Rice flour - 1/2 hand

Tomato sauce - 2tbsp

Soya sauce - 2 tbsp

Red chillie powder - 2 tbsp

Sugar - 1/2 tbsp

Curd - 1 tbsp

Red food color, salt, oil as necessary

Seimurai [Method]:

* [NO WATER] Mix maida flour, corn flour, rice flour, curd(instead of egg), soya sauce, sugar, garlic, salt, cauliflower

* After mixing the above, sprinkle little water and mix

* Heat oil and deep fry the cauliflower in oil untill its 3/4th cooked

* In a pan fry onion, garlic, red chillie powder, soya sauce and tomato sauce

* Add salt, pepper, sugar, spring onion, red food colour

* Mix the fried cauliflower now and its all ready to serve

Happy Cooking !! Happy Tasting !!

Pineapple Kesari

Samayal :

Rava/Sooji – 150 g

Pineapple - 100 g

Sugar - 200 g [300 g for increased sweetness]

Kesari powder - pinch as necessary

Ghee - as necessary

Cashew, Cardamom, dry grapes - as necessary

Seimurai [Method]:

* Fry the rava with little ghee till quite brown in simmer for 5-10mins.

* Spread the rava in a plate and allow it to cool.

* Boil the Water in a non-stick pan and add 2-3 cardamom.

* Cut the pineapple into small cubes and add to the boiling water.

* After some time, add the sugar to dissolve.

* After the pineapple is cooked (you will smell the flavour of pineapple), slowly add the rava and keep mixing.

* Keep mixing keep mixing untill rava is well cooked.

* In a small pan, heat ghee as necessary. Fry Cashew and dry grapes to quick brown.

* Add the contents to Kesari and mix.

The tasty kesari is ready.

Happy Cooking !! Happy Tasting !!

Boiled Egg

Samayal :

Egg – as needed

Seimurai [Method]:

* Boil the Water.

* When water bubbles, immerse the eggs slowly and boil for 11 mins.

* Carefully break the egg shell and peel it off.

Happy Cooking !! Happy Tasting !!

Tomato Chutney

Samayal :

Onion – 1

Red Tomato – 5

Garlic – 4 pods

Red Chilli – 6

Mustard, Urad dal, Curry leaves, Salt, Oil

Seimurai [Method]:

* Chop onion,tomato,garlic.

* Heat Oil, fry red chilli, curry leaves

* Add onion and fry till golden brown

* Add tomato and fry till it is cooked well and allow it to cool.

* Grind the content with garlic adding salt to a fine paste.

* Heat a pan, do the seasoning and add the ground paste; mix well.

* Cook in a low flame, till oil separates from the mix.

Happy Cooking !! Happy Tasting !!

Chilli Prawns

Samayal :

Prawns - 1/4 kg
Onions - 3Green chillies -5
Jeeragam - 1 tbl spoon
Garam Masala - 1 tbl spoon
Ginger Garlic paste - 1 to 1 1/2 tbl spoon
Red chilli powder - 1 tbl spoon
Turmeric Powder - a pinch
Salt - to taste
Coriander leaves - as needed

Seimurai [Method]:

* Grind jeeragam and onion pieces.

* Heat oil and add onion/jeeragam paste, green chillies. Cook till the raw smell goes off.

* Add ginger garlic paste, garam masala and mix it.

* Add Prawns and fry it for sometime. Add red chillipowder, turmeric powder, salt and mix well.

* Now close with cap (if you close the cap of that pan prawn will boil soon) and fry it until the prawn boiled.

* Now garnish with coriander leaves. And serve with hot rice.

Happy Cooking !! Happy Tasting !!

Lemon Rice

Lemon Rice is a delicious South Indian dish you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with mango pickle.

Samayal :

Mustard

Curry Leaves

1 Dried Red Chilli

1 tsp Channa Daal

1 tbsp Raw Peanuts

1 tbsp Cashews

1 tsp Urad Daal

¼ tsp Turmeric Powder

1 tsp Finely Chopped Ginger

2-3 Green Chilli

Lemon Juice

Salt

Cilantro , to garnish

Seimurai [Method]:

* Add lemon juice and salt to the cooled down cooked rice and give it a toss. Match your taste.

* Heat oil and add one whole dried red chilli and mustard.

* Once you hear it pop, add channa daal, peanuts and Cashew. Cook till Cashew turns golden brown.

* Add Urad daal, finely chopped ginder, green chillies and curry leaves.

* Add turmeric powder, mix them nicely.

* Sim/Off the burner. Add the rice and mix well till all rice turn yellow. Toss gently without smashing the rice.

* Lemon rice is ready, garnish with cilantro and serve.

Happy Cooking, Happy Tasting !!

Plain Dosa

Dosa is one of the most popular south Indian breakfast. Made of rice and Urad Daal, making dosa is not difficult at all, however its preparation takes a little time as the batter for Dosa requires fermentation. It is an ideal breakfast item for every body. Dosa is served hot along with sambar and chutney.

Samayal :

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White gram dal 2 cups

Rice 4 cups

Fenugreek 1 tsp

Salt to taste

Seimurai [Method]:

* Grind the dal and rice separately with some water until it become a --fine paste.

* Add salt to it and mix well. keep it overnight for fermentation. [ The flour should be little dilute than the idli flour so that dosa is made thinner]

* In a flat frying pan the flour is poured and spread into a thin round.

* Pour little ghee on both sides of the dosas, when it turns golden brown it is ready to serve.

* Masala Dosa can be made by keeping potato masala inside the Dosa.

Tips & Tricks: Try topping with Idli podi / Egg / finely chopped onions / peas

Happy Cooking, Happy Tasting !!

Madurai Idli

Idli is one of the most popular south Indian breakfast. Made of rice and Urad Daal, making Idli is not difficult at all, however its preparation takes a little time as the batter for Idli requires fermentation. It is a steamed food with minimum oil and no spices, it is an ideal food item for every body. Idli is served hot along with sambar and chutney.

Samayal :

Idly rice 2 cups (Ponni rice preferrable)

Urud dal 1 cup

cooked rice 1/2 cup

Fenugreek seeds(Methi)

1/4 tsp Salt as per taste

Seimurai [Method]:

* Soak Idly rice and Methi together in water for about 5-6 hours.

* Soak urud dal in water for 3 1/2 hours.

* Drain the water from urud dal and grind it in mixiewith little water.

* Fine grind it until the mixture is frothy. Keep aside

* Now drain water from soaked rice and methi.

* Grind these along with cooked rice and little water in mixie.

* Now mix the ground items and add salt.

* Allow it to ferment for 16 - 18 hours. Then make idlis.

Happy Cooking, Happy Tasting !!