Ennai katharikai kulambu

Ingredients:
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1) Brinjal (Katharikai) - 6 small same size brinjal split from 4 sides
2) Red chillies - 3
3) Cumin seeds - 1 spoon
4) Pepper (Milagu) - 1/2 spoon
5) Channa dal (Kadalai paruppu) - 2 spoons
6) Curry leaves (karuvaepilai) - 1 stalk
7) Mustard (Kadugu) - 1/2 spoon
8) Fenugreek seeds(Vendhayam) - 1/2 spoon
9) Pearl onion - 5
10) Garlic - 4 pods
11) Tamarind pulp - 1/2 spoon
12) Coconut - 5 spoons
13) Oil - 5 spoons
14) Salt - as required
15) Cumin seeds (Jeeragam) - 1/2 spoon

Preparation:
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1) Fry red chillies, Jeeragam, pepper, channa dal and curry leaves with 1/2 spoon oil. Cool and grind it.
2) Add oil to a pan. Add mustard and fenugreek seeds.
3) Add brinjal, onions, garlic pods and curry leaves. fry well.
4) Add the ground powder, salt and fry well. Add oil if required
5) Add the tamarind pulp, water and bring to boil
6) Grind coconut with cumin seeds and add to the mixture
7) Boil well. Ennai katharikai kulambu is ready to serve

Chicken Pepper masala

Ingredients:
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1) Chicken - 1/2 kg
2) Pepper (Milagu) - 20 seeds
3) Red chillies - 3
4) Curry leaves - 1 stalk
5) Fennel seeds - 1 spoon
6) Coconut - 6 spoons
7) Onion - 1/2 (Grind it)
8) tomato - 1/2 (Grind it)
9) Ginger garlic paste - 1 spoon
10) Turmeric powder - 1/4 spoon
11) Coriander seeds - 15 seeds
12) poppy seeds - 1 spoon
13) Oil - 4 spoons
14) Salt - as required
15) Cinnamon - 1 stalk
16) Coriander leaves - as required

Preparation:
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1) Fry pepper, red chillies, curry leaves, Fennel seeds and
cinnamon with 1 spoon oil. Cool and grind this mixture
2) Soak poppy seeds with water for 10 mins
3) Fry coconut without oil. cool it and grind with soaked poppy seeds
4) Add oil to a pan
5) Add onion paste, ginger and garlic paste and fry well
6) Add tomato paste, turmeric powder, ground paste and salt. Fry well.
7) Add chicken to the pan and mix well.
8) Add enough water and bring to boil.
9) When chicken is cooked, add coconut poppy seeds paste to the gravy.
10) Bring to boil and sprinkle coriander leaves.

Pesarattu / Green gram dosai

Ingredients:
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1) Green gram - 3/4 cup (Soak for 5 hours)
2) Rice - 1/4 cup (Soak for 5 hours)
3) Chillies - 3
4) Ginger - 5 small pieces
5) Curry leaves - 1 stalk
6) Onion - 1/2
7) Coriander leaves - as required
8) Oil - as required
9) Salt - as required
10) Coconut pieces - as required (optional)

Preparation:
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1) Grind soaked green gram, rice and ginger together in batter form
2) Cut chillies, Onion, curry leaves and coriander leaves into small pieces
3) Add these pieces and coconut pieces to the dosai batter
4) Prepare dosai with the batter in dosa tawa

Rajma masala

Ingredients:
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1) Rajma - 1 cup (soaked for 9 hours and pressure cook)
2) Onion - 1
3) Tomato - 1
4) Ginger garlic paste - 1 spoon
5) Chillies - 1
6) Chilli powder - 1/2 spoon
7) Turmeric powder - 1/4 spoon
8) Coriander powder - 3/4 spoon
9) Garam masala - 1/2 spoon
10) Fennel seeds - 1 spoon
11) Coriander leaves - as required
12) Pudhina leaves - 10 leaves
13) Oil - 3 spoons
14) Salt - as required
15) Butter - 1 spoon

Preparation:
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1) Add oil to a pan. Put Fennel seeds and fry
2) Grind Onion and add to the pan. Add ginger garlic paste and chilli pieces. fry well
3) Grind tomato and mix it to the pan mixture
4) Add turmeric, chilli, coriander and garam masala powder. mix well
5) Add pudhina and coriander leaves. fry well, add water and bring to boil
6) Add boiled Rajma and bring to boil
7) Add 1 spoon butter and sprinkle coriander leaves

Vellai puli kulambu

Ingredients:

-----------

1) Drumstick(Murungakai) - 1 full stem

2) Field bean (Mochaikottai -optional) - as required

3) Pearl Onion - 6

4) Tomato - 1

5) Garlic - 5 pods

6) Fenugreek (Vendhayam) - 3 spoons

7) Cumin seeds (Jeeragam) - 1 spoon

8) Mustard (Kadugu) - 1/2 spoon

9) Urad dal (ulundhu) - 1/2 spoon

10) Brinjal - 2

11) Curry leaves - 1 stalk

12) Turmeric powder - 1/4 spoon

13) Chilli powder - 1  spoon

14) Coriander powder - 2 spoons

15 ) Tamarind pulp - 1 spoon

16) Coriander leaves - as required

17) Oil - 3 spoons

18) Salt - as required

19) Coconut - 5 spoons

Preparation :

-------------

1) Add oil to a pan. Add mustard, once it pop up add urad dal, fenugreek seeds and cumin seeds. fry till golden colour

2) Add onion slices, garlic pods and curry leaves. fry well

3) Add tomota, brinjal and drumstick pieces. stir for 3 mins

4) Add turmeric powder, chilli powder and coriander powder. stir well. add oil if mixture is dry. Add water and bring it to boil.

5) Soak field bean for 6 hours. Pressure cook separately and add to the pan.

6) Grind coconut with Cumin seeds and add to the pan

7) Add required salt. Bring it to boil and sprinkle with coriander leaves.

Pal kolukattai

Pal kolukattai:
===========

Ingredients:
---------------

Rice flour - 1 cup
coconut - 1 cup
Elaichi - 3
Shredded coconut - small amount
Jaggery - 1/2 cup
Ghee - small amount
water - required amount

Preparation:
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1) Mix hot water with rice flour.
2) Make out small ball shaped balls (any small shapes) with rice flour
3) Put rice balls inside the hot water, little by little amount and remove from the hot water after it get cooked
4) Take coconut milk from 1 cup coconut. put Jaggery, Elaichi, little ghee in coconut milk and keep for boil
5) Add the boiled rice balls into the coconut milk mixture and bring it to boil
6) Add shredded coconut to the mixture. Pal kalukattai is ready

Mutton Biryani

Ingredients:
=========

Mutton - 1/2 kg
Rice - 1 1/2 cup
Ginger and garlic paste - 3 spoons
Onion - 1(Big-Sliced)
Pearl Onion - 9 count
Green chillies - 4 (Splitted)
Tomato - 2 (Sliced)
Mint leaves - 1 bunch
Coriander leaves - 1 bunch
Turmeric powder - 1/4 spoon
Biryani powder (Sakthi Biryani Masala) - 4 spoons
Ghee - 1/2 cup
bay leaf - 3
Cardamom - 4
Cinnamon and Cloves - few
Cashews - few
Salt - as required

Preparation:
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1. Dry roast the rice and soak for 15 mins.
2. Wash the mutton well and marignate with ginger garlic paste, turmeric powder, chilli powder and salt
3. Pressure cook the marignated mutton till 3 whistles
4. Pour oil and ghee  in a pan. Add bay leaf, cardamom, cinnamon and cloves
5. Add onion, ginger and garlic paste, pearl onion, green chillies, Cashews. fry well.
6. Add tomato, mint leaves and coriander leaves. fry well
7. Add the half cooked mutton and biryani masala. mix and fry well.
8. Add the rice and pour water on 1:2 basis. here pour 3 cups of water. Add 2 spoons of curd.
9. Add required salt and pressure cook in electric cooker.