VADA CURRY

Ingredients:
1) Onions(sliced) - 1 medium size big red onion
2) Tomatoes - 2 medium size
3) 1 sprig curry leaves
4) 1 tsp mustard seed
5) Fried Vadas (Break into small pieces) - 7
6) Ginger/Garlic paste - 1 tsp
7) Cumin powder - 1 tbsp
8) Corriander powder - 1 tbsp
9) green chillies - 4-5
10) red chilli powder - 1 tsp
11) coconut milk - 1/4 cup
12) water - 1 cup
13) oil - 1 tbsp
14) salt to taste
15) corriander leaves(chopped) for seasoning -1/4 cup

Method:
1) Heat oil in kadai and add mustard seed. When it pops, add curry leaves and green chillies. saute it.
2) Add onions and fry till it becomes golden colour.
3) Add tomatoes and let it cook for few minutes.
4) Add ginger/garlic paste and salt. saute it.
5) Add all masala powder & cook it for few minutes.
6) Add coconut milk, water and salt to taste.
7) When this mixture boils, add vada pieces and cook till the curry becomes to semi-solid consistency.
8) Add corriander leaves for seasoning and serve with dosas and idllis.

MUSHROOM KURMA

Ingredients:
1)mushrooms - 225 gms
2)mustard seeds - 1 tsp
3)cinnamon - 1" stick
4)cloves - 6-8 nos.
5)fennel seeds - 1 tbsp
6)poppy seeds - 1 tbsp
7)cardamom - 1 nos
8)ginger/garlic paste - 1 tbsp
9)sliced red onion - 1
10)small onion - 6 nos.
11)red chillies - 2 nos
12)curry leaves - 1 sprig
13)corriander leaves - 1/2 cup
14)corriander/cumin powder - 2 tbsp
15)garam masala - 2 tbsp
16)mutton masala - 2 tbsp
17)turmeric powder - 1 tbsp
18)shredded coconut - 1/4 cup
19)water as required
20)oil as required

Masala preparation:
1) Heat the pan and add 1 tbsp oil.
2) When the oil gets heat, then add cinnamon sticks,cloves,fennel seeds, poppy seeds, cardomom and saute it.
3) Add onions and red chillies. mix well. Add oil if needed.
4) Fry the above ingredients till it turns to light golden brown color.
5) Add corriander/cumin powder & garam masala & saute well.
6)When it turns golden brown color, add coconut and switch off the gas after 2 mins. keep it aside and cool.
7) Grind the masala by adding little water to coarse texture.

Method:
1) Wash mushroom and cut to halves.
2) Add water & boil the mushroom in microwave for 7-8 mins. Filter the water and keep it aside.
3) Heat the pan and add oil.
4) When the oil gets heated, add mustard seed. After it pop up, add curry leaves & small onions.
5) Add mushroom and saute it.
6) Add ground masala, turmeric powder,ginger/garlic paste and mutton masala. mix it.
7) Add water to required consistency and salt as required. mix well amd close the pan with lid.
8) When the kurma starts boiling, check for taste. if needed add mutton masala.
9) When mushroom gets cooked well, switch off the gas & granish with corriander leaves.
10) Serve with white rice.

MOR KULAMBU

Ingredients:
1)Curd - 2 cups
2)White pumpkin(remove skin & cut into cubes) -2 cups
3)Channa dal -1 tsp
4)Rice - 1 tsp
5)Toor dal -1 tsp
6)Green chillies-3
7)Ginger-Garlic paste - 1 tsp
8)Cumin seeds-1 tsp
8)Turmeric powder-1/4 tsp
9)coconut(shredded)-1/4 cup
10)Corriander leaves-1/4 cup
10)Salt to taste

For Tempering:
1)Oil-1 tbsp
2)Mustard seeds-1/4 tsp
3)Red chillies-2
4)1 sprig of curry leaves
5)small red onions(chopped)- 5
6)pinch of hing powder

Method:
1)Whisk curd with turmeric powder & keep it aside.
2)Soak channa dal,toor dal & rice for 20 minutes.
3)Grind coconut,green chillies,ginger-garlic paste,cumin seeds,soaked rice & dal to a fine paste.
4)Add 2 cups of water in a pan & cook the pumpkin till its half cooked.Add the ground paste & salt and cook till the raw smell disappears.
5)Add the curd to it & mix well. After a minute,switch off the flame.
6)Heat oil in a pan, add the tempering ingredients as in the above & fry.
7)Add the tempering ingredients & corriander leaves to the curd mixture.
8)Serve with rice.

Note:Vegetables like Okra & Bottle gourd can also be used.

EGG GRAVY

Ingredients:
1)3 eggs (boiled & peel the skin)
2)1 cup tamarind juice
3)corriander leaves(chopped)
4)pinch of sugar
5)salt to taste

For Tempering:
1)1/2 tsp mustard
2)1 tsp fenugreek seeds.
3)1 tsp cumin seeds
4)2 cups onion(chopped)
5)2 red chillies
6)3 green chilles(chopped)
7)2 sprigs curry leaves
8)1/2 tsp turmeric powder
9)1 tbsp cumin powder
10)1 tbsp corriander powder
11)1 tbsp coconut powder
12)1 tsp ginger-garlic paste

Method:
1)Heat oil & add the tempering ingredients one by one as in the above order.
2)Saute well & add a cup of water.
3)Add tamarind juice & mix well.
4)Add pinch of sugar & salt to taste.
5)Close the lid & let it boil for 7-8 mins.
6)Add boiled eggs & cook it for 3-4 mins.
7)Garnish with corriander leaves.
8)Serve with rotis.

BRINJAL TOMATO CURRY

Ingredients:
1)3 brinjal (cut to medium size)
2)1 tomato(chopped)
2)1 red chilli
3)1/4 tsp mustard seeds
4)1/4 tsp cumin seeds
5)1 cup onion(chopped)
6)1 sprig curry leaves
7)2 green chillies
8)1 tsp ginger-garlic paste
10)1/4 tsp turmeric powder
11)2 tsp corriander powder
12)2 tsp cumin powder
13)1 tsp chilli powder
14)1-2 tbsp peanut powder (roast & grind)
15)1/4 tsp sesame seeds(roast & grind)
16)salt to taste
17)corriander leaves(for garnishing)

Method:
1)Deep fry bringal in oil till it becomes soft & drain the oil.
2)Heat oil in a pan.Add mustard seed,cumin seed,red chillies,green chillies,ginger-garlic paste,curry leaves & onions.saute well.
3)Add turmeric powder,tomatoes,corriander powder ,cumin powder & salt.
4)Cover the pan and cook till tomatoes becomes soft. Add water if needed.
5)Add the fried brinjal and saute it.
6)Before turn off the heat,add peanut & sesame powder.
7)Garnish with corriander leaves.
8)Serve with rice or roti.

SPINACH CURRY

Ingredients:
1)1 bunch of spinach,washed.
2)6-8 small red onions,chopped
3)1 tbsp cumin seeds
4)5-7 curry leaves
5)4 green chillies
6)salt to taste

Method:
1)Cut off the thick stems of the spinach and discard.
2)Add the spinach to the pan,add cumin seeds & small amount of water.
3)Cover the pan and cook till spinach is fully cooked.
4)Grind to smooth curry.
5)Add seasonings and salt.mix well.
6)Serve with hot rice.

Seasonings:
1)Heat oil.Add cumin seeds.
2)When it splutters,add the onions,curry leaves,green chillies and saute.

VENDAKKA PULI KUZHAMBU

Ingredients:
1)Vendaikai/Okra/Ladys finger-10 small size
2)1/2 cup sliced onion
3)1/2 cup tomato
4)2 tbsps sambar powder
5)1 cup tamarind puree
6)4-5 tbsps Grated coconut/coconut milk

Seasoning:
1)1/4 tsp mustard seed
2)1/4 tsp cumin seed
3)1/4 tsp Fenu Greek/Vendayam
4)5-7 curry leaves

Method:
1)Wash and cut the okra into 1/2 inch pieces.
2)Heat little oil and fry the okra pieces and keep it aside.
3)Heat oil, pop mustard,cumin,fenu greek.
4)Add the sliced onion and saute until it becomes soft.
5)Add the chopped tomato and cook until the tomato is done.
6)Add the sambar powder and fry.
7)Add the tamarind juice and a cup of water and bring it to boil.
8)Once the raw smell goes off and gets little thicker add the grated coconut(grind it into smooth paste)/coconut milk.
9)Add water if necessary.Cover it and cook.
10)Finally add the fried okra and salt and cook until veggie is done.
11)Serve with white rice.

FISH GRAVY

Ingredients:
1)Tilapia fish (6 pieces)
2)1 cup sliced onion
3)5-6 curry leaves
4)1 tomato(finely chopped)
5)1 tsp garlic
6)pinch of hing
7)8-10 mustard seeds
8)1 tsp turmeric powder
9)2 tbsp tamarind paste

Masala ingredients:
1)1" cinnamon stick
2)4-6 cloves
3)2 tsp toor dal
4)2 tsp channa dal
5)1 tsp cumin seeds
6)4-6 black pepper corns
7)3-4 red chillies
8)1 tbsp dhania powder
9)2 tbsp shredded coconut
10)1 cup sliced onion

Method:
1)Wash fish with turmeric powder and keep it aside.
2)Heat oil in a pan and fry methi seeds,cinnamon sticks,cloves,red chillies,Toor dal,channa dal,pepper,cumin seeds,coconut,dhania powder,onions.keep it aside & cool.
3)Grind to get masala.keep it aside.
4)Heat oil in a pan.Add mustard seeds,after it pop-up add curry leaves,onions and saute till it becomes golden yellow.
5)Add garlic,hing powder,tomato & turmeric powder.fry till raw smell goes off.
6)Add tamarind paste,ground masala,salt and required amount of water.
7)Bring to boil.check for seasonings.
8)Add fish when the gravy is boiling.
9)Close and cook for 10 mins.
10)Open the pan and reduce gravy to desired consistency.
11)Serve with plain rice and fish fry.

Note:
Do not over cook and break the fish.

TOMATO CURRY

Ingredients:
1)3 chopped tomatoes
2)1/4 tsp Mustard seeds
3)1/4 tsp cumin seeds
4)1/2 tsp urad dal
5)4-5 sliced green chilles
6)1 medium size sliced onion
7)1/4 tsp turmeric powder
8)1/4 cup shredded coconut
9)salt to taste

Method:
1)Heat oil and fry mustard seeds,urad dal and cumin seeds.
2)Add onions,green chillies and turmeric powder.saute it.
3)Add tomatoes and salt.
4)Add 1/4 cup of water and boil till tomatoes get cooked.
5)Allow gravy to dry to desired consistency. Add coconut & mix it.
6)Serve with hot dosas and chapathi.

PALAK PANEER

Ingredients:
1)1/2 kg of Spinach
2)100 grams of paneer
3)1 tsp cumin seeds
4)1 tsp turmeric powder
5)1 tsp red chilli powder
6)1 tbsp ginger paste
7)4-5 red chillies
8)2 tbsp oil
9)2 medium sized tomato
10)salt to taste

Method:
1)Heat oil in a pan.Fry the paneer pieces on 'medium' heat till they turn slightly brown.keep it aside.
2)Heat 2 tbsp of oil. Add cumin seeds,turmeric powder,chilli powder,ginger paste,red chillies
and tomato puree.Stir well.
3)Add cooked spinach(grinded).Mix well.
4)Add salt & water and let it cook for 10 mins.
5)Add the paneer cubes.Mix them with spinach(palak).
6)Let simmer for 2 or 3 mins and then turn off the heat.
7)Serve the curry hot with chapatis(rotis) or with rice.

POORI MASAL (Potato Masala)

Ingredients:
1)4 medium size boiled & peeled potatoes
2)1 medium size onion,sliced
3)1 medium chopped tomato
4)1 tbsp channa dal
5)1/2 tsp mustard seeds
6)1 tsp ginger
7)3-5 chopped green chillies
8)4-5 curry leaves
9)pinch of hing/asafoedita
10)1 tbsp Besan/chickpea flour
11)1/4 tsp turmeric powder
12)1 1/2 cups water
13)1 tbsp chopped corriander leaves
14)salt to taste

Method:
1)Heat oil in a pan.Add mustard seed.when seeeds begin to pop, add channa dal & fry till golden brown.
2)Add onions,green chillies,curry leaves,ginger,hing and saute till onion become translucent.
3)Add tomatoes and cook till soft.
4)Add potatoes and turmeric powder.saute for a few seconds.
5)Mix besan with water and add this to potato mixture.
6)Add salt and bring to boil.
7)Serve with hot poori.

BUTTER CHICKEN

Ingredients:
1)1/2 kg boneless skinless chicken
2) 1 medium size onion chopped
3)3-5 Cashew nuts
4)seeds from 3-4 pods of cardomum
5)1" stick of cinnamon sticks
6)5 small tomatoes
7)1 tsp Garam masala
8)1 tsp chicken masala
9)1 tsp coriander powder
10)2 tsps Garlic paste
11)1 tsp ginger paste
12)2 tbsps Butter
13)Keshar(optional)
14)salt to taste
15)coriander leaves to garnish

Method:
1)Boil tomatoes in water for 5 mins and remove skin.keep it aside.
2 Add little oil and fry chicken.add 2 tbs of water and heat for 5 mins.
3)Add garam masala,chicken masala,coriander powder and salt.cook for 10 mins.keep the fried chicken aside.
4)Heat the oil in a pan and add cinnamon,cashew,cloves,cardamon and roast it.
5)Add the chopped onions and fry till golden brown, add skin removed boiled tomatoes and fry.Allow to cool and grind to get masala.keep it aside.
6)Add butter and fry curry leaves.Add the fried chicken,masala,ginger and garlic paste.Add a cup of water and cook till the chicken is done.
7)Garnish with coriander leaves.
8)Serve hot with naan, roti & parathas.

SPICY CHICKEN CURRY

Ingredients:
1)1/2 kg chicken
2)1 /2 cup sliced coconut
3)1-medium size grated onion
4)2-green chillies
5)1/2 tbs chicken masala
6)2 tbs mutton masala
7)coriander leaves to garnish

Masala ingredients:
1)1"cinnamon sticks
2)1/2 tsp aniseed
3)6-7 cloves
4)1/4 tsp poppy seed
5)3-4 tbs dhania powder
6)ginger garlic paste
7)1/4 cup shredded coconut

Method:
1)Fry cinnamon,cloves in small amt of oil.
2)Add aniseed & fry till golden colour(couple of minutes).
3)Add chopped onions & fry till light golden colour.Reduce the flame to low.Add ginger garlic paste. 4)Add dhania powder & mix properly.
5)Add shredded cocount.mix it for 1 mins.
6)Allow it to cool & grind well[to make masala]
7)In a preheated oil, fry green chillies,curry leaves & chopped onions.add sliced coconut.
8)Add chicken & fry it for few minutes(to prevent chicken sticking to the pan add small amount of masala as & when required).
9)Add little amount of chicken masala,salt & keep frying.
10)After chicken is half coocked,add all the ground masala.add mutton masala & salt as required.
11)Add small amount of water & fry till chicken is well cooked & gravy is formed.
12)Garnish with corriander leaves.
13)Serve hot with parathas.