Kola Vadai

Ingredients:
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Chopped Mutton - 100 gram
Red chillies - 3
Pori Kadalai - 2 spoons
Ginger paste - 1/2 spoon
Garlic paste - 1/2 spoon
Turmeric powder - 1/4 spoon
Salt - as required
Oil - as required
Egg -1
Onion - 1/2
Curry leaves - 1 stalk

Preparation:
==========

1) Pressure cook all ingredients except oil till 3 whistles
2) Cook it and grind well
3) Mix ground paste with onion and curry leaves pieces
4) Beat egg and keep aside
5) Make small oval balls with the mixture, dip it in beaten egg and deep fry in hot oil

Pori kadalai thuvaiyal

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

1) Pori kadalai - 1/2 cup
2) Chillies - 2
3) Garlic - 2 pods
4) Salt - as required

Preparation:
-----------------

1) Mix everything, add required water and grind it.

Keerai Charu

Ingredients:

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

1) Red leaf Spinach (Thandu keerai) - 2 bunches

2) Red chillies - 3

3) urad dal - 1/2 spoon

4) Fenugreek seeds (Vendhayam) - 1 spoon

5) Asafoetida - 1/4 spoon

6) Curry leaves - 1 stalk

7) Turmeric powder - 1/4 spoon

8) Tamarind pulp - 3/4 spoon

9) Salt - as required

10) Oil - 2 spoons

Preparation:

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

1) Add oil to a pan. Add mustard and make it pop up.

2) Add urad dal, red chillies, fenugreek seeds, asafoetida, turmeric powder and curry leaves. fry well

3) Add tamarind pulp, required water and boil well

4) Add washed thandu keerai and boil until it cooks

5) Add salt to taste

Tips:

===

Pori kadalai thuvaiyal is the best side dish.

Ennai katharikai kulambu

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

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:
-----------------

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:
----------------

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:
-----------------

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:
-----------------

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:
-----------------

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