Mutton Elumbu Soup

Ingredients:

• Mutton elumbu - 1/4 kg
• Onion - 1
• Tomato - 1
• Green chillies - 2
• Turmeric powder - 2 tsp
• Oil - 2 tb sp
• Split urudh dhal - 1 tsp
• Pepper - 1 tsp
• Fenugreek - 1 tsp
• Somph - 1 tsp
• Bay leaf - 1
• Salt to taste
• Curry leaf

Method:

Heat oil fry split urudh dhal, somph, fenugreek seed, pepper, bay leaf and curry leaf. saute sliced onion, tomato and slit chillies. Once cooked add the bones pieces and saute well. Add turmeric powder. Pour two glass of water and close and cook well till the bones get softer. now add salt and garnish with coriander leaves.

Chicken Curry

Ingredients

Chicken - 1 kg
Small onions - 1 cup
Onion - 1
Tomato - 1
Garlic - 8 to 10 clove
Green chillies - 2
Chilli powder - 3 tsp
Coriander powder - 4 tsp
Turmeric powder - 2 tsp
Tamarind paste - 2 tsp
Salt to taste
 Oil - 2 tbsp

For seasoning

Split urudh dhal - 1 tsp
Fenugreek seeds - 1 tsp
Pepper - 1 tsp
Bay leaf - 1
Cinnamon stick - 1"
Red Chillies - 3
Curry leaves - 3 strings

To grind

Coconut - 1 cup
Somph - 1 tsp
Cumin seeds - 2 tsp
Pepper - 1 tsp
Small onions - 5 to 8

Method

Clean the chicken and marinate it with salt and turmeric powder.
Peel and halve the small onions and the garlic. slit the green chillies.
Chop one big onion into small squares. chop the tomato.
Heat oil in a cooker pan and add the ingredients under seasoning, wait a minute for the flavor to impart in oil.
Add both the onions, garlic and green chillies. When the color changes and the onion is almost cooked add the tomato and saute well.
When the tomato is cooked well add the chicken. The chicken will start letting out water. In a minute add red chilli powder, coriander powder and turmeric powder. Add a glass of water.
Close the cooker and keep for a whistle. If the meat is not so tender keep for a couple of whistles.
Grind all the ingredients. there are two ways either you can fry all that in a spoon of oil and grind or grind directly.
Opne the pressure cooker and let the gravy boil. Check for spice and salt. If you are adding chilli powder add and let it boil for 5 minutes minimum till the raw smell evaporates.
Add the ground paste and stir well. If the gravy is too thick add a little water and boil as per your need.
Garnish with coriander leaves.
Thick gravy can be served with chapathi, parotas and fried rice.
A slightly thin gravy can be served for lunch with rice.

Vengaya kos

Ingredients

• Onion - 2
• Tomato - 3
• Green chillies - 6 to 10
• Turmeric powder - 1 tsp
• Mustard - 1 tsp
• Split urudh dhal - 1 tsp
• Cumin seed - 1 tsp
• Somph - 1 tsp
• Red chillies - 3
• Curry leaves - 2 strings
• Oil - 2 tbsp
• Salt to taste

Method

Heat oil in a cooker pan, season withall the ingredients add onion and saute till color changes, add green chillies and tomato and saute till well cooked. Add two cups of water salt, and turmeric powder. close the cooker and keep for a couple of whistle.
open and let it boil check for spices.
Dissolve a table spoon of batter in half glass ofwater and add to it. bring it to boil and garnish with coriander leaves.

Note: If idly batter is not there use a spoon of cornflour.

Pineapple Curry

Ingredients:

• Pineapple - 1 cup
• Small onions - 5 to 6
• Curd - 1/2 cup
• Green chillies - 8 to 10
• Coconut - 1/2 cup
• Turmeric Powder - 1 tsp
• Cumin seeds - 1 tsp
• Mustard - 1/2 tsp + 1/2 tsp
• Red Chillies - 4
• Coconut oil - 1 tbsp
• Jaggersy - 1tbsp
• Curry leaves - 2 strings

Method.

Cut pine apples into small cubes. Slice the small oniones. Slit 2 green chillies.
Take all the above in a kadai add 1/2 to 1 glass of water, just enough to cook along with turmeric powder and salt.
Grind remaining green chillies, coconut, mustard (1/2 tsp), cumin seeds and turmeric powder to a paste.
When the pineapple is 3/4th cooked add this ground paste. Bring it to boil.
Add the jaggery. Beat the thick sour curd well and add to the kadai and turn off the stove.
In another laddle or kadai heat coconut oil season with mustard red chillies and curry leaves and add to the curry. Serve it with rice.

Note: Do not let the pineapple to cook completely. do not boil for long after adding the coconut paste, just bring to boil. SWITCH OFF the stove and then mix in curd.

Paneer peas Masala

Ingredients:

• Paneer - 1 pack
• Peas - 1/2 cup
• Onion - 1
• Tomato - 3
• Ginger - 1' piece
• Chilli powder - 3 tsp
• Garam masala - 1 tsp
• Cinnamon stick - 1" piece
• Methi Leaves - 2 tsp
• Butter - 1 tbsp
• Fresh cream - 1/4 cup
• Salt to taste
• Corriander leaves 

Method

Grind onion, tomato and ginger to a paste.
Boil the peas and keep aside. cut the paneer into small pieces.
In a kadai heat the butter fry the cinnamon pieces and the methi leaves add the ground paste and cook till the raw smell goes and water evaporates. Add the chilli powder and salt. When the raw smell of chilli powder vanishes add little water if needed. Now add the paneer pieces and the cooked pieces. Let it cook for a while till the gravy becomes thick. Now check for salt and spicy. Have it a little spicier, coz the fresh cream that we have to add now will reduce the spiciness.
Once the fresh cream is added mix well and turn off the stove. Add the chopped coriander leaves.

This can be served with Chapathi or Basmathi Rice.

Note: If you do not have fresh cream substitute with normal thick milk. Aslo if you want to avoid butter use cooking oil.

kadala curry

Ingredients:

• Channa - 1 cup
• Onion - 2
• Tomato - 1
• Garlic - 5 to 8
• Bay leaf - 1
• Cinnamon stick - 1" piece
• Curry leaves -  2 strings
• Oil - 2 spoons
• Pepper - 1 tsp

To grind

• Coconut oil - 2 sp
• Cinnamon stick - 1/2" piece
• Pepper - 1 tsp
• Chilli powder - 2 sp
• Corriander powder - 3 sp
• Garam masala powder - 1 sp
• Turmeric powder -  1 sp
• Coconut - 1/4 cup

Method:

Soak channa overnight, pressure cook with salt.
Heat coconut oil and fry all the ingredients and grind it to a smooth paste with little water.
Slice onion, garlic and tomato. Heat little coconut oil in a kadai fry the spices, curry leaves,  followed by onion, garlic and tomato. Once it is cooked well add the cooked channa and let it boil well.
Add the ground paste and boil for a minute, check for salt and spices.

Serve it hot with puttu, idly or rice.

Inippu Kuzhi Paniyaram

Ingredients:

• Raw rice - 2 cup
• Parboiled rice - 2 cups
• Urudh dhal - 1 cup
• Fenugreek seeds - 2 tsp
• Karuppatti - 300 gm
• Coconut - 1/2
• Cardamom - 4 poda
• Oil

Method:

Clean, wash and soak bothe the rice together.
Clean, wash and soak urudh dhal along with fenugreek seeds. Soak them for atleast 3 hours.
Grind them seperately and beat them together well. and let it to ferment for 6 to 8 hours.
Grate the coconut. powder the cardamom.
Make a syrup out of karuppatti with very little water.
To the fermented batter, add the karuppatti syrup, grated coconut and cardamom powder. Check for sweet and make Kuzhi paniyarams.

Note: Excess of karuppatti will tend to brown early on the outer layer and uncooked inner layer. Also it may not come out of the vessel. So this is not a dish too sweet. You can also alter it with jaggery.