VAZHAIKKAI CHIPS

INGREDIENTS:

Vazhaikkai - 2 medium size

Chilli powder - 4 taps

Turmeric powder - 1 tsp

Hing 1/2 tsp

Salt to taste.

METHOD OF PREPARATION:

1) Slice the vazhaikkai as thin slices.

2) Add turmeric powder, chilli powder, hing and salt. Mix it up well.

3) Deep fry them in olive oil till crispy and crunchy.

Serve hot.

BUTTER MUSHROOM

INGREDIENTS : 

Mushroom -- 200 gms 

Chilli powder - 1 tsp

Garam masala powder - 1 tsp

Turmeric powder -- 1 tsp 

Kasturi methi-1 tsp

Fresh cream - 1 tbsp

Butter as required

Salt to taste

To grind:

Tomato --1 

Onion -- 1 

Ginger- small piece

Garlic - 5 cloves

Fennel seeds- 1 tsp

Kusa kusa- 1 tsp

METHOD OF PREPARATION : 

 1) Heat oil . Once hot,add the grinded  masala. Saute till the raw smell leaves.

2) Add chillipowder, turmeric powder, garam masala, kasturi methi and salt.

3) Add chopped mushroom. Cook gravy is thick. Finally mix cream to it.

POONDU KARA KULAMBHU

Poondu Kulambhu ( Garlic Curry) is one of the traditional recipes of Tamilnadu followed for decades, considered as one of the best curry with medicinal values. Garlic has antibiotic and anti-fungal properties, cleans the digestive system, builds the immunity against common cold and prevents heart diseases by clearing up blocked arteries. Pearl onion or Sambar onion or Shallots are rich in Iron and copper, boosts circulation in the body by stimulating the production of red blood cells.

My grandmother used to prepare it in a very authentic style, click here for the recipes : Poondu Kulambhu (with Coconut Milk) and Poondu Venkaya Kulambhu.

INGREDIENTS:

• Sambar onion/ Shallots - 1 cup
• Garlic cloves - 1 cup
• Tamarind - a big lemon size
• Mustard,Jeera and Methi seeds - 1 tsp
• Turmeric powder - 1 tsp
• Curry leaves
• Asafoetida as required
• Salt to taste

To Grind: 

• Tomato - 1 (medium)
• Dried red chillies - 10
• Coriander seeds - 1 tsp
• Jeera - 1 tsp
• Coconut pieces - 6

METHOD OF PREPARATION:

1) Heat oil in a kadai. Add mustard,jeera , 2 red chillies and methi seeds.When it splutters,add onion, garlic cloves and curry leaves. Saute till tender.

2) Add thick tamarind extract and bring it to boil. 

3) Add the grinded masala , turmeric powder, salt and Asafoetida. Cook in slow flame till the oil separates out.

Serve hot with rice.

KATHIRIKKAI PORIYAL - MOM'S SPECIAL

Today, I am sharing a simple yet tasty Brinjal with the flavour of coconut. 

INGREDIENTS : 

Brinjal - 100 gms 

Channa dal - 1 tsp

Curry leaves 

Mustard- 1 tsp 

To grind : Coconut pieces- 4 and Green chillies - 4

Salt to taste 

METHOD OF PREPARATION : 

1) Heat oil in a pan . Add mustard and channa dal . When it splutters , add onion , red chillies and curry leaves .Saute till tender. 

2) Add sliced brinjal and little water.Cover with a lid and cook till tender. 

3) Add a pinch of turmeric powder , salt, grinded masala  and mix it well . Cook till the raw smell leaves and 

flavour rules out .

 Serve hot with Rice .

CHICKPEAS MASALA SUNDAL

INGREDIENTS :

• Chickpeas - 1 cup
• Onion - 1
• Tomato - 1 big
• Curry leaves
• Ginger-garlic paste - 1 tsp
• Garam masala - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder -1 tsp
• Salt to taste
• Mustard and Jeera - 1 tsp each

METHOD OF PREPARATION :

1) Soak peas overnight.Pressure cook for 3-4 whistles and keep aside.
2) Heat oil in a kadai.Add mustard and jeera. Once it splutters, add chopped onion and saute till tender.

3) Add Kasturi methi, turmeric powder, garam masala, chilli powder, ginger-garlic paste and Salt. Saute it well for few minutes.

4) Drain the stock and add cooked peas. Cook till it gets mixed well and dry.

Serve hot with Sambar rice or rasam rice.A perfect combo with curd rice.

PAAL KOZHUKATTAI

INGREDIENTS:

Rice Flour- 1 cup( Red rice flour)

Country Sugar - 2 cups

Grated coconut - 2 tbsps
Milk - 1 cup
Cashew/Elachi powder - 1 tsp each

METHOD PREPARATION:

1) Knead rice flour with warm water.

2) Make small balls of it.

3 ) Meanwhile , boil water, when it starts to boiling add Milk. Then add country sugar and grated coconut, cook for 3 minutes .

4)Followed by adding steamed dumplings to the milk and stir them slowly.Simmer to slow flame .

5) Add cashew and elachi powder before removing from flame.

 Serve hot  .

MUTTON LIVER SUKKA

INGREDIENTS :

• Mutton Liver - 200 gms
• Onion - 1 big (finely chopped)
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1 tsp
• Mutton masala - 2 tsps
• Salt to taste
• Coriander leaves -few

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, saute onion till soft and tender

2) Add green chillies and saute it well.

3) Then add chopped liver to it and saute for few minutes. It leaves out water.

4) Add Turmeric powder, Mutton masala. Add 2 tbsps of oil. Cover with a lid and cook till the oil leaves out and liver is well cooked.

Garnish it with Coriander leaves. Serve hot with Rice.

MUTTON LIVER GRAVY

INGREDIENTS :

• Mutton Liver - 200 gms
• Onion - 1 big (finely chopped)
• Tomatoes - 2 big
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1 tsp
• Chicken masala - 2 tsps
• Salt to taste
• Coriander leaves -few

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, saute onion and tomato till soft and tender.

2) Then add ginger-garlic paste, chicken masala, turmeric powder and mix it well till the raw smell leaves.

3) Then, add the cleaned chopped liver to it. The liver leaves out little water.Cover with a lid and cook till the oil separates out.

Serve hot with Rice.

HAGALAKAYI PALYA (Karnataka Style Bittergourd Fry)

INGREDIENTS :

• Bittergourd - 200 gms
• Mustard - 1 tsp
• Channa dal - 1/2 tsp
• Turmeric powder - 1 tsp
• Dried Red chillies - 2
• Urad dal -1tsp
• Curry leaves
• Tamarind juice - 2 tbsps
• Rasam powder - 1 1/2 tsp
• Grated Coconut - 3 tbsps
• Powdered jaggery-1 tsp
• hing
• Salt to taste

• 
  
  METHOD OF PREPARATION : 
  
  
  1) Cut the bitter gourd in slices, removing the centre seeds.
  
  
  
  
  
  2) Heat oil in a pan. Once hot, add mustard, channa dal, urad dal, red chillies and curry leaves. When it splutters add the sliced gourd to it and sauce it for few minutes. Then sprinkle tamarind water, mix in powdered jaggery.
  
  
  
  
  
  3) Then, add rasam powder, turmeric powder and Salt. Cook till gets cooked and softens. Add grated coconut and hing to it, mix it well for 5 minutes and remove from the flame.
  
  

Serve hot with Rice.

Online Recognitions or Awards Received

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