MASALA CHICKEN

750g chicken
2tbsp olive oil
1 finely chopped onion
4tsp ginger garlic paste(2tsp ginger paste+2tsp garlic paste)
2tsp turmeric powder
1tsp fenugreek powder( ground)
2tbsp coriander leaves(chopped)
2tbsp chilli sauce(sweet)
1tbsp garam masala
1cup chicken stock
1/2cup coconut milk
salt to taste

Coat the chicken pieces with turmeric powder and leave for a few minutes.
Heat olive oil in a pan and saute the chicken for 2-3 minutes over medium heat,until the pieces turn brown.n
Heat some more oil in the same pan and saute the onion and ginger garlic paste for 4-5 minutes.
Add chopped coriander,mint leaves and the ground fenugreek.
Add chilli sauce, garam masala, chicken stock and the coconut milk.
Finally add the chicken pieces and simmer on a low flame for about 45minutes.
Add salt to taste.
Garnish with the remaining coriander leaves and serve with rice.

GARLIC SOUP

Soups were some thing I hated all my life, especially because of the corn flour in it. But alas! The time has come for me to maintain a strict diet as I am gaining weight beyond my BMI. I was suggested to try soups and broths with other stuff.
so I started with a simple soup recipe and it was garlic soup
so here is how I did it

8 garlic flakes
pepper powder as per taste
salt as per taste
few vegetable pieces
2cloves
1/2 tsp thyme
a few parsley sprigs
oil
4cups water

If you got an oven, you can preheat it to 350 degrees and when it is ready roast the garlic flakes in it and then peel their skins.
Or you can boil the garlic in some water for a minute or two, then rinse and peel the skins.
Or you can halve the whole garlic midway and place them in kadai dribbled with oil. When it has roasted, you will be able to remove the skin like a cap off your head.
So finally what I am trying to say is peel the skin, roast it or boil it to peel off the skin!!!!!!!!!!!
Next put the garlic into a large saucepan together with the cloves, thyme, parsley and oil. Saute for a while. At the same time mash the garlic with the spoon( potato riser).
[If that seems hard you could first run the roasted garlic pieces in a mixer and then proceed with the sauting in the oil part with the other ingredients as mentioned above] And then add water and salt to taste.
Bring to a boil and simmer for 30 minutes. Strain the soup and return it to the pan.
Add the mixed vegetables and simmer for another 20 minutes or until the vegetables are tender.
Remove from heat.
You could eat it with bread or toasted bread.
And if you dont have any diet limit like me you could garnish by sprinkling grated cheese over it.

KUZHI PANIYARAM

pacharisi-200g
puzhungal arisi-250g
urad dal-150g
small onion-15
green chilli-4
coconut-1/2
mustard,curry leaves,salt,gingelly oil-needed

soak the rice and urad dal for an hour
peel off the onion skin and grind it
grate the coconut
grind the rice and dal together to a coarse batter without adding much water
to this batter add the onion,coconut,green chilli,salt and mix well
heat some oil and saute the mustard and curry leaves and add this to the batter
mix the batter well
heat the vessel for making paniyarams
pour some oil into the holes and pour the batter
allow to cook and turn over til golden brown on both sides

FISH CURRY ( விரால் மீன் குழம்பு)

big size fish(peria viraal meen) 1kg
finely chopped big onion 1/2cup
finely chopped ripe tomatoes 2
garlic paste 1 tsp
chilli powder 3tsp
coriander powder 4 tsp
turmeric powder 1/2 tsp
salt as needed
curry leaves a bunch
sombhu 1 tsp
mustard 1/2 tsp
oil 1/2 cup
thick tamarind extract 1/2cup

clean the fish and piece it according to its size
as 1 or 2"pcs.
apply salt and turmeric and keep aside.
of the above ingredients, from onion to curry leaves,
grind all together and to this masala add the
tamarind extract.
heat oil in a kadai and saute sombu, mustard some curry
leaves.
then add the masala + tamarind extract mixture
and allow to boil.
add the fish pcs and cook in low flame for 10mins
remove from fire,serve with rice

FISH TIKKA

வஞ்சரம் மீன் துண்டுங்களை முல் இல்லாமல் எடுத்து
தேவையான மசாலாவை இஞ்சி உடன் சேர்த்து அரிது தனியாக
வைத்து கொள்ளவும் .
செதில் இல்லாத மீன் துண்டுகளை தயாராக இருக்கும்
மசாலா கலவையில் கலந்து சுமார் 1/2 மணி நேரம் ஊற விடவும் .
பின்னர் அதை எண்ணையில் பொறித்து எடுத்தால் பொன் நிறமாக வஞ்சரம்
மின்னும் .கேக் போலவும் இருக்கும் .

FISH MASALA FOR ROTIS

500g surmai fish
400g onion
4tomatoes
3-4pods garlic
1"pc ginger
1tbsp garam masala powder
1tsp turmeric powder
1tbsp coriander powder
salt
1/2cup oil
coriander leaves chopped

peel and chop the onions,tomatoes,garlic and ginger into fine pcs
clean wash and cut the fish into fairly big pcs
take a big kadai and mix all the ingredients without putting it on the fire
mix the dish, onion,tomatoes and the spices and oil gently with your fingers in the kadai on fire and cook on a high flame for 2mins and cover with a lid and cook for 7-8mins until the fish is cooked
do not stir often so that the fish pcs do not break
when the fish is half done add the chopped coriander and cover with the lid once again
garnish with coriander leaves and serve hot with rotis

PEPPER VADAI (மிளகு வடை)

மிளகு வடை
உளுத்தம் பருப்பு -200g
மிளகு -1தேக்கரண்டி
உப்பு -1/2 1தேக்கரண்டி
சீரகம் -1/2 தேக்கரண்டி
அரிசி மாவு -1 கரண்டி
பருப்பை 1 மணி நேரம் ஊற வைத்து கெட்டியாக நறநறவென அரைத்து கடைசியில் மிளகு ,சீரகம் இவற்றை சேர்த்து சிறிது அரைத்து ஒரு பாத்திரத்தில் எடுத்து கொண்டு அரிசி மாவு ,ஒரு கரண்டி நெய் இவற்றை சேர்த்து நன்கு கலந்து கொண்டு ஒரு சுத்தமான ஈர துணியில் விரித்து அதில் வடையை மெல்லிதாக தட்டி காய்ந்த எண்ணையில் போட்டு பொறித்து எடுக்கவும்



PEPPER VADAI
urad dal - 200g
pepper - 1tsp
salt- 1/2 tsp
cumin-1/2 tsp
rice flour - 1 spoon

soak the dal for an hour
drain the water and grind it coarsely.
add pepper and cumin and grind.
take the batter in a vessel and add rice flour and 1spoon ghee and mix well.
spread a clean cloth and take some of the batter.
make round balls from the batter and pat it flat on the cloth with palm.
fry the flattened vadas in oil.

PEERKANGAAI THUVAYAL

peerkangai 1/4kg
tamarind a little
salt as needed
mustard 1sp
asafoetida a little
kadala paruppu 1sp
urad dal 1sp
dry chilli 6
oil 1/4cup
chopped coriander 1/2 cup

peel the skin and dice the vegetable
heat oil in kadai and temper mustard,asafoetida, urad dal and when its golden brown drain off from oil and keep
in the same oil fry the dry chillies
add little more oil and fry the vegetable pcs
grind the fried vegetable,salt,tamarind,dry chillies together.
add the roasted dhal items one by one and grind
serve with rice

KAARA CHUTNEY

kaara chutney

coconut 1
dry chilli 8 or 10
big onion 1
lime extract 1tbsp
salt as needed
grind all ingredients

VELLAI(WHITE) KOZHUKATTAI

vellai kozhukattai
ulutham paruppu 100g
pacharisi 300g
pepper 1 tbsp
jeeragam 1tbsp
salt, oil as needed
green chilli 6
ginger and curry leaves a little

clean and sun dry the rice and get it powdered and sift it and keep
soak the urad dal in water for some time and grind it like for making idlis.
add the powdered rice to this dhal batter
add salt to it and leave it covered for 30 minutes
then add the ginger, green chilli, curry leaves(all finely chopped) and keep.
further add pepper, jeeragam and mix well.
heat oil in a kadai nad pour the batter with a small spoon, turn it over and allow to fry till golden brown

SEMIA IDLIS

semia idli

cashew-50g
mustard 1tsp
urad dal 1tsp
jeera a little
asafoetida a small pc
sevai 250g
ravai 1 aalaaku
curd 1/4padi
salt, green chillies. ginger, curry leaves

roast cashews,mustard,urad dal,jeera,asafoetida till reddened
roadt sevai and rava till golden
mix salt, green chilli, ginger, curry leaves with curd and add all the roasted items
leave to soak for 1hours
then pour it in idli holes and steam them
serve with coconut chutney

ROTI UPMA

rotti-4-5pcs
mustard 1/2tsp
ulutham parupppu-1/2tsp
red chilli-3
onion-2
salt-1/2tsp

tear the rotis into small pieces.
hear oil in a kadai and temper the mustard, dhal(paruppu),chilli.
add finely chopped onions and salt and saute
add 2spoons of water.
when the onion is cooked add the roti pieces and mix

PARUPPU KEERAI ADAI

arisi 2 alakku
ulutham paruppu 1/2alakku
kadali paruppu 1/2alakku
vatral 10
thengai 1/2moodi
uppu, malli ilai, karuveppilai
paruppu keerai 1kattu
peria vengayam 2

mudhalil arisi, paruppugalai nangu kalaindhu 1 mani neram oora vaikkavum
pin adhudan thengai, vatral serthu kora korapaga araikavum
araitha mavil podiyaga arindha vengayam,parupu keerai, karu vepilai, malli elai, uppu serthu nangu kalakavum
pin thosai kallil ennai ootri satru kanamana thosaigalaga ootri edukavum
ellu milagai podi thottu saapidalam

PIDI KOZHUKATTAI

pidi kozhukattai

pulungal arisi 500g
grated coconut 1
mustard, kadala paruppu, ulutham paruppu
a little of each
chopped ginger, green chilli, curry leaf, a little

soak and clean the rice and grind it to a coarse paste.
heat oil in a kadai and add mustard, kadala paruppu, ulutham paruppu,grated coconut, ginger, chilli, curry leaf and saute well
add the rice batter and mix well for some time.
when it thickens, make small balls and place in idli pans and cover cook it

MASALA APPAM

masala appam

urad dal 100g
pacharisi maavu 300g
kadala maavu 100g
chilli powder 2tbsp
green chilli 6
kadala paruppu 1/2 cup
salt,asafoetida, oil, curry leaf as needed

soak the dal and grind to a fine paste
add the rice flour,gram flour, chilli powder,salt and mix to an idli batter consistency.
leave it covered for 30mins
soak the kadala paruppu, drain the water and add it to the above batter.
finely chop the green chillies, curry leaves.
temper mustard, urad dal and add chopped chillies and curry leaves and asafoetida and add this mixture to the rice batter.
heat oil in a kadai and pour the batter in small amounts with a small spoon and fry on both sides.
poke 2,3 places and allow to cook and then take it out of oil and allow the oil to absorb

KAARA APPAM

kaara appam

payitham paruppu 1/4kg
dry chilli 6
lime 1/2
maida 1/2kg
dalda 1 tbsp
oil, asafoetida as needed

soak the dhal.
add the dry chilli and grind it coarsely
add salt and leave it covered for 30mins
saute mustard, urad dhal,
add the payitham paruppu batter and mix well
add asafoetida and lime extract and mix well and remove from fire.
when it cools a bit, make small balls with it.
sift the maida, and add dalda,salt and make a dough with it.
make maida balls,put a hole in it and stuff it with the dhal masala mixture, and seal the hole
flatten the stuffed ball well
heat oil in a kadai and fry these like pappad on both sides till golden brown