Channa Masala # 1

Ingredients:

  Channa - 1 cup(soak in water overnight)
  Tomato - 1
  Onion - 1
  Cloves - 2
  Cinnamon stick - small piece
  Green chilly - 2 or Red chilly powder - 1tbsp
  Curd - 1/2 tbsp
  Cashews - 6
  Chat Masala - Pinch(optional)
  Salt, Water, Oil - As reqd.

Method:

• Pressure cook channa (add little salt) and set aside.
• Heat oil in pan and add cloves, cinnamon.
• Then add onion and tomato and saute.
• Add the chilly or chilly powder, cashews, salt.
• Let it cool and then  add few boiled channa to it and grind it.
• Heat oil in pan and add the grinded paste.
• Let it boil for few mins, then add curd and boiled channa.
• Cook for few mins. Add Chat masala.
• Garnish with coriander leaves(you can also garnish with finely chopped onions).
• Goes good with Parota, chapati and poori.

Variation #1:

• Instead of channa, you can add finely chopped cauliflower.
• Add turmeric powder, salt and boil cauliflower.
• Finely chop it and add to gravy.
• And that's Cauliflower chops gravy.

Variation #2:

• Instead of channa you can add paneer.
• Saute Paneer in oil and put in luke warm water.
• Add this to gravy.
• And that's Paneer Gravy.
• If you use butter instead of oil then its paneer butter masala.

Potato Masala

Ingredients:

  Potato - 3 (Boil & mash it)
  Green chilly - 2
  Turmeric powder - 1/2 tbsp
  Raw Rice flour - 1/2 tbsp (mix in water and keep aside)
  Onion - 1 (finely chopped)
  Tomato - 1 (finely chopped)
  Temper - mustard, cumin seeds, curry leaves.
   Oil, water, salt - As reqd

Method:

• Heat oil in a pan and add tempering items.
• Add onion, tomato and chilly and saute for a while.
• Then add salt, mashed potato and water.
• Add turmeric powder and let it boil for 5 mins.
• Now add the rice flour mix and mix it.
• Garnish with coriander leaves and serve.
• Goes good with poori.

Vegetable Kurma #1

Ingredients:

Carrot - 1
Beans - 3
Potato - 1-2
Onion - 1
Green Chilly - 3
Tomato - 1/2
Coconut - 1 cup(grated)
Garlic pods - 3 - 4
Ginger garlic paste - 1 tbsp
Roasted gram - 2 tbsp
Cashew - 4-5(optional)
Cloves - 2
Cinamon stick -small piece
Fennel seeds - 1 tbsp
Coriander powder - 1 - 2 tbsp
Salt, water - As reqd

Method:

• Heat oil in pan and add the garam spices.
• Then add chilly, tomato, onion, garlic and ginger garlic paste.
• Saute for a while and then add coconuts.
• Add required salt and cumin powder.
• Let it cool and then grind it to paste.
• Heat oil to pan and add the grinded paste.
• Add the boiled veggies and water.
• Let it boil.
• Goes good with chapati, poori, dosa and rice.

Variation #1:

• Instead of veggies you can add boiled eggs.
• And thats egg kurma.

Variation #2:

• Similarly you can add chicken pieces to it.
• Marinate chicken with ginger garlic paste, turmeic powder and little salt.
• Dont add ginger garlic paste to gravy as we have used for marination.
• And thats chicken kurma.

Avial

Ingredients:

  Boiled Veggies - Of your choice
  Green Chilly - 2
  Garlic pods - 6 (optional)
  Coconut - 1/2 cup (u can increase or decrease acc)
  Curd - 2 cups
  Cumin Seeds - 2 tbsp
  Salt - As reqd

Method:

• Grind coconut, green chilly and cumin seeds.
• Heat oil in pan and add the veggies and the grinded paste.
• Saute till raw smell goes.
• Add  salt and curd and cook in very low range.
• Serve it with Adai.

Mor Kozhambu

Ingredients:

  Coriander seeds - 1 tbsp
  Channa dhal - 1 tbsp
  Raw Rice - 1/2 tbsp
  Coconut -2 tbsp(grated)
  Butter milk - 1 1/2 cups
  Turmeric powder - 1 - 2 tsp
  Green Chilly - 5
  Temper - mustard, cumin, curry leaves and red chillies
  Salt, Oil, water - As reqd

Method:

• Soak the first 3 ingredients in water for 1/2 an hour.
• Grind the soaked ingredient with coconut and chilly.
• Heat the pan and add the grinded paste and cook in low range.
• Then add salt, turmeric powder and butter milk.
• When butter milk raises turn off the range.
• Heat oil in pan and add tempering items.
• Add this to the gravy.
• Goes good with rice and idly.

Note: 

• I have boiled and added chau chau.
• You can add white pumpkin or bindhi or broad beans.

Tomato Kurma #1

Ingredients:

  Tomato - 3 (Roughly chopped)
  Onion - 1 - 2 (sliced)
  Coriander powder - 2 tbsp
  Coconut - 1 tbsp(small pieces)
  Green chilly -3
  Temper - Mustard, Cumin and curry leaves
  Garam Spices - fennel seeds(1/2 tsp) , cloves (2), cinnamon (small piece) - OPTIONAL
  Oil, water, slat - optional

Method:

• Heat oil in pan and add garam spices.
• Then add tomato, little onion, chilly, coconut.
• Saute for a while and then add coriander powder and salt.
• Let it cool, then grind it to paste and keep aside.
• Heat oil in pan and add tempering items.
• Then add onion and saute.
• Add the grinded paste and required water.
• Let it boil for few minutes.
• Goes good with idly and dosa.

Tiffin Sambar #1

Ingredients:

  Moong dhal - 3/4 cups
  Thoor dhal - 1/4 cups
  Onion - 1 (sliced)
  Tomato - 1 (fine chop)
  Green Chilly - 3
  Sambar powder - 1 tbsp
  Chilly powder - 1/2 tsp
  Turmeric powder - 3/4 tsp
  Hing - pinch
  Temper - Mustard, cumin seeds, curry leaves, small onion (6)
  Salt, Oil, Water - As reqd

Method:

• Dry roast moong dhal.
• In a bowl add moong dhal and thoor dhal and required water.
• Add turmeric powder and hing and pressure cook(6 whistles).
• Once pressure releases, mash the dhal and keep aside.
• Heat oil in pan and add items under temper.
• Then add onion, after a while add tomato and chilly.
• Saute for a while and then add sambar powder,chilly powder and salt.
• Now add the mashed dhal and required water.
• Let it boil for 5-8 mins.
• Best combo for idly and dosa.

Idiyappam

Ingredients:

  Idiyappam flour - 225 g
  Oil - 1 tbsp
  Water - 170 ml
  Milk - 1 1/2 tbsp
  Salt - As Reqd

Method:

•   Heat water in a vessel.
•   Add milk, salt and oil.
•   Let it boil. Then turn off the range.
•   Add hot water to flour and mix well using spatula.
•   Grease the idiyappam make and put the dough in.
•   Grease the idly plate and make idyappams.
•   Steam it for 8-10 mins.
•   Yields 16 idly size idiyappams.
•   Serve it with kurma or any side dish of your choice.

Rava Dosa Mix

Ingredients:

Rava - 1/2 kg
Rice(Maav Pacharisi / RawRice Flour) - 1kg
Urad dhal - 1/4 cup / 1 handful
Salt - 1 tbsp

Method:

• Mix all these items and grind it and store it.
• When needed we can water and required ingredients and make Rava Dosa.

Rava Dosa

Ingredients:

  Rava - 1/2 cup
  Rice flour - 1 cup
  Maida - 2 cup
  Water  - 2-3 cups
  Salt,oil - As reqd

 Temper:

  Onion - 1 (finely chopped)
  Mustard & Cumin seeds, curry leaves
  Pepper corns - 1 tbsp(crushed)
  Green Chilly - 2 (finely chopped)

Method:

• Add salt and mix all the ingredients and keep aside.
• Heat oil and add tempering items.
• Saute this and add to the rava dosa mixture.
• Make roast rava dosa and serve with chutney.

Note: We can also make instant Rava Mix and store it.

Adai

Ingredients:

  Idly rice(pulungal) - 1 cup
  Toor dhal - 1/2 cup
  Channa dhal - 2tbsp
  Dry Red chilly - 5 
  Fennel seeds - 1 tbsp
  Temper - Onion (1 finely chopped), mustard and cumin seeds, curry leaves)
  Salt, Oil, Water - As reqd

Method:

•   Soak all the ingredients other than temper for an hour.
•   Grind it and keep aside.
•   Heat oil and add tempering items.
•   Add this to adai mix and make hot adai.
•   Best combo for this is Avial.

Nenjelumbu (Mutton) Soup

Ingredients:

  Mutton (Nenjelumbu) - 1/4 kg
  Small Onions - 6-7 (finely chopped)
  Tomato - 1 (finely chopped)
  Turmeric Powder - 1 tbsp
  Ginger Garlic paste - 1 tbsp
  Coriander powder - 1-2 tbsp
  Temper - Mustard, Cumin and curry leaves
  Salt, Oil, Water - As reqd

  To Grind:
   Thoor Dhal - 2 tbsp
   Pepper corns - 2 tbsp
   Cumin Seeds - 1 tbsp 

Method:

• Grind the items under "to grind" coarsely and keep aside.
• In a bowl add the mutton pieces, onions, tomato, ginger garlic paste.
• Also add grinded powder, turmeric powder and salt and mix well.
• Add 1 1/2 cups of water and pressure cook for 7 whistles. 
• Heat a pan add oil/ghee and add items under temper.
• Now add the pressure cooked items. 
• Check for spice and add if you need more spice.
• Add 1 cup of water and let it boil.
• Add coriander powder and coriander leaves.
• Healthy soup.

Mutton Dalcha #1

Ingredients:

Toor Dhal - 2 tbsp

Channa Dhal - 2 tbsp

Cloves - 1

Cinamon stick - small piece

Brinji leaf - 1

Ginger and garlic - 1-2 tbsp(crushed)

Onion - 1 (finely chopped)

Tomato - 2 (finely chopped)

Brinjal - 2 (sliced)

Sambar thool -  2 tbsp

Tamrind water - 2tbsp

Coriander powder - 1 tbsp

Mangoes - Few sliced pieces

Mutton bone pieces - few

Salt, Oil, Water - As reqd

Method:

Soak dhal for 10 minutes.
In a pan add oil and add garam spices.
Then add crusrhed ginger and garlic.
Add onion, tomatoes, brinjal and saute for a while.
Then add sambar powder, salt and soaked dhal.
Add reqd water and pressure cook for 4 whisltes.
Then open and add curry leaves, coriander powder and tamrind water.
Let it boil and after a while add mangoes and bone pieces.

Note :

You can increase or decrease spice level to your taste. 

Thanks LakshmiDevi for this recipe.

Chapati Roll

Ingredients:

  Wheat flour - 3 cups
  Water - 1 1/4 cups
   Salt - 1 tsp
   
   Stuffing:

   Onion - 1 (thin slices)
   Tomato - 1 ( remove seeds and make thin slices)
   Yellow Capsicum - 1 (thin slices)
   Green Capsicum  - 1  (thin slices)

   Ginger Garlice paste - 1 tbsp

   Garam Masala - 1/2 tsp
   Tumeric powder - 1/2 tsp
   Red Chilly powder - 1/2 tsp
   Pav Masala - 1/2 tsp
   Coriander powder - 1 tbsp
   Paneer - 250 gms (grated)
   Tomato sauce - 1/2 tbsp(optional)
   Salt, oil - As reqd


Method:

• Make dough and knead it and make chapatis and keep aside.
• Heat oil in pan and add onion and saute,
• Then add tomato, capsicum and salt and saute  for few mins
• Add all the  masala and saute till raw smell goes.
• Now add the paneer and mix well.
• Garnish with coriander leaves.
• Take a spoon of this mixture and place it in one corner of chapathi and roll it.
• Yummy rolls ready.

Variation #1: You can use chicken or any veggies for stuffing.
Variation #2: You can use tortilla sheets as wrap.
Variation #3: You can use maida and make dough and used for wrap. It is Frankie.

Egg Kuzhambu

Ingredients:

Egg - 3 (boiled)
Onion - 1 (finely chopped)
Temper - cinnamon stick (small piece), Fennel seeds (1/2 tsp), Curry leaves
Salt, Oil - As Reqd

Masala:
Coconut - 2tbsp(grated)
Pepper - 1/2 tsp
Fennel seeds - 1tsp
Garlic pods - 3
Tomato - 2
Red Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp

Method:

• Grind the items under masala to fine paste.
• Slice the eggs and keep aside.
• Heat oil in pan and add items under temper.
• Now add onion and grinded paste and saute.
• Add reqd water and let it boil for few mins.
• Add the eggs and boil for few seconds.

Variation #1:

We can prepare kolambu in regular style and at final stage beat the egg and add.

Kozhi Muttai Piratal

Ingredients:

  Chicken - 200gms(cut into small pieces)
  Red Chilly powder - 1 tsp
  Coriander powder - 2 tbsp
  Turmeric powder - 1tsp
  Ginger garlic paste - 1 tbsp
  Curd - 1/2 tbspa
  Curry Leaves - fry and keep aside
  Pepper powder - 1 tbsp
  Egg - 2
  Salt, Oil - As reqd

Method:

• Marinate chicken with turmeric, chilly, coriander powder, ginger garlic paste, half salt and curd and set aside.
• Heat oil in pan and fry the chicken pieces.
• In other pan beat the eggs and add to it.
• Then add pepper powder, salt.
• Heat oil and add chicken pieces and scrambled egg and saute for few mins,
• Garnish with curry leaves and serve.

Meen Kolambu #1

Ingredients:

Sankara Meen - 4 pieces
Tamrind water - soak lemon size tamrind in water and filter it and keep.
Onion - 1 (finely chopped)
Garlic pods - 10 (finely chopped)
Sambar thool - 2 tbsp
Red chilly powder - 1/2 tbsp
Coriander powder - 1 tbsp
Temper - mustard, cumin, curry leaves.
Coriander leaves - handful for garnish
Salt, Oil, water - As reqd

Method:

• Wash the fish and add little tamrind water, turmeric, chilly and coriander powder and let this marinate for a while.
• Heat oil in pan and add tempering items.
• Now add onion and garlice and saute.
• Add sambar thool, salt,tamrind water and water.
• Let this boil for a while and when it reduces in consistency add fish.
• Dont stir. Let this boil for 5-8 mins.
• Garnish with coriander leaves.

Chettinad Chicken Masala

Ingredients:

Chicken - 1 kg
Cloves - 4
Cinamon stick - 2 small pieces
Onion - 2 (finely chopped)
Tomato - 1 (finely chopped)
Turmeric powder - 1 tsp
Salt, oil - As reqd

Spl Masala:
Ginger - 2 small pieces
Garlic pods - 4
Pepper corns - 2 tbsp
Dry Red Chilly - 3
Fennel seeds - 1 tsp
Cumin seeds - 1 tbsp

Method:

• Fry the masala ingredients and grind it to a paste.
• Heat oil in pan and add garam spices.
• Then add onion, tomato and saute for a while.
• Add turmeric powder, salt and chicken and saute.
• Add the grinded paste and saute for a 10 mins.

Note: Add water if you want gravy.

Chicken Gravy #3

Ingredients:

Chicken - 1/4 kg
Onion - 1
Tomato - 1
Ginger Garlic paste - 1 tbsp
Curd - 1 tbsp
Chilly powder - 1  tbsp
Turmeric powder - 1/2 tsp
Chicken masala powder - 2 tbsp
Curry leaves - for tempering
Garam Spices - cloves, cinnamon
Salt, oil, water- As reqd

Method:

• Marinate chicken  with salt and turmeric powder.
• Heat oil in pan and add garam spices.
• Add finely chopped onion and tomato.
• Then add ginger garlic paste.
• Now add chicken and other ingredients.
• Add little water and cook for 5-8 mins.

Pepper Chicken

Ingredients:

  Chicken - 250 gms(cleaned and cut into small pieces)
  Pepper Powder - 2 tbsp (increase or decrease to your taste)
  Onion - 1 (finely chopped)
  Salt,Oil - As reqd

Method:

• Heat oil in pan and add onion and saute well.
• Then add curry leaves.
• Now add chicken, pepper powder and salt.
• Mix well and sprinkle water.
• Pepper chicken is ready.

Vanjaram(Seer) Fish Fry #1

Ingredients:

  Fish - 1 big piece(cleaned)
  Lemon juice - 1 tbsp
  Ginger Garlic paste - 1 tbsp
  Chilly powder - 1 tbsp
  Curd - 1/2 tbsp
  Turmeric powder - 1/2 tsp
  Coriander powder - 1 tbsp
  Curry leaves - few (fry and keep)
  Salt, Oil - As reqd


Method:

• Take fish in a bowl.
• Add all the ingredients mix well.
• Let this marination be for 10-15 mins,
• Heat oil in pan and deep fry it.
• Garnish with fried curry leaves and serve.

Note:
You can dust the fish in coarsely grinded groundnut and then fry.

Fried Rice

Ingredients:

  Vegetables - 1 part (cabbage, corn, mushroom, carrot, beans into tiny pieces)
   Rice - 1 part
   Egg - 1 (100 gms of rice)
   Pepper Powder - 1 tbsp
   Soya sauce - 1/2 tsp
   Sugar - a pinch
   Ginger, garlic & spring onions - finely chopped
   Salt, Oil & water - As reqd.

Method:

• Soak basmati rice for 20 mins and cook for 4 whistles and keep aside.
• Heat oil in pan and add ginger, garlic and veggies and saute.
• Add cooked rice and mix.
• Then add pepper powder, salt, sugar and soya sauce.
• Mix well and garnish with spring onions.
• Goes good with egg pepper masala or veg balls manchurian.

Variation #1:
You can add scrambled eggs and thats egg fried rice.

Chilly Paneer

Ingredients:
  
  Paneer - 200 g
  Onion - 1 (roughly chopped)
  Capsicum - 1 (roughly chopped)
  Ginger & Garlic - Few (finely chopped)
  Soya sauce - 1 tsp
  Tomato ketchup - 3 tbsp
  Red Chilly sauce - 3 tbsp
  Red Chilly powder - 1/2 tsp
  Spring onions - finely chopped
  Vinegar - 1 tsp
  Sugar - 1 tsp
  Salt, Water, Oil - As Reqd

Batter:
  Maida - 3 tbsp
  Corn flour - 1 tbsp
  Pepper - 1 tbsp
  Ajinomoto - pinch
  Soya Sauce - 1/2 tsp
  Salt - to taste

Method:

• Make a batter with maida, cornflour, pepper, soya sauce and half salt.
• Cut paneer into small cubes and soak in this.
• Heat oil in pan and fry this and keep aside.
• Heat oil in pan and add ginger and garlic and saute till brown.
• Then add onion, capsicum and saute.
• Then add sauces, chilly powder and vinegar and a pinch of sugar and mix well.
• Then add salt accordingly as sauce and fried paneer has salt.
• Add the fried paneer and give a toss.
• Garnish with spring onions and serve.

Note: 

• Increase or decrease spice level to your taste.
• I didn't use ajinomotto.

Chocolate Fudge

Ingredients:

  Semi Sweetened chocolate morsels - 2 cups (12 oz)
  Sweetened Condensed milk - 1 tin (14 oz)
  Walnuts - 1 cup (chopped)
  Vanilla extract - 1 tsp


Method:

•  Heat pan and add morsels and condensed milk and cook in very low range.
•  Stir it until smooth.
•  Remove from heat and add walnuts and vanilla extract and mix well.
•  Take 8-9 inch square baking pan with foil.
•  Now transfer the content to pan and evenly spread it.
•  Refrigerate it for 2 hours or until firm..
•  Remove the foil and cut into pieces.

Masal Vadai

Ingredients:

  Channa dal - 2 cups
  Dry Red Chilly - 5 
  Fennel seeds - 1 tbsp
  Small onion - 10 (finely chopped)
  Coriander & Curry leaves - finely chopped
  Ghee - 1 tbsp
  Salt, Oil - As reqd

Method:

•   Soak dhal, chilly for 2-3 hours.
•   Drain the water. 
•   Add salt, fennel seed, salt and grind coarsely.
•   Transfer this to bowl.
•   Add onion, curry leaves and coriander leaves.
•   Add a spoon of ghee and mix well.
•   Make it to vada shapes and fry.

Note: 

• You can boil and add finely chopped banana flower(vazhaipoo) and make vazhaipoo vada.