Cabbage Kari Kozhambu (Cabbage Mutton Curry) Green Masala

Ingredients
Mutton - 1\2kg(washed)
Cabbage - 1\2kg(washed,finely chopped into small cubes)
Onion - 1(big,finely chopped)
Coconut -1\2 (grind to a fine paste)
Tomato - 2(washed ,finely chopped)
Green chilly - 4-6(slit,remove seeds)
Turmeric powder -1\2 tsp
Salt
Oil

Grind to a fine paste
Ginger - 1 cup
Garlic - 1cup
Onoin - 1
Cloves - 6-8
Green chilly - 8-10
Corriander -1cup
Mint leaves(Pudinah) - 1 cup

Cooking Method
Pressure cook mutton,onion and salt for 2 steams.
Heat oil in a kadai,curry leaves,onion and fry on slow flame.
When the onions are translucent add the ground masala and fry till oil comes up.
Add turmeric powder and fry for 2 minutes.
To this add the coconut paste and fry well.
Add the chopped cabbage,close the lid and cook.
When the cabbage is half cooked add the cooked mutton, tomatoes and cook.
Check salt and allow to cook till done.

Serve with roti or rice

Cooking Time - 30 minutes
Serves - 6

Chicken Vindaloo

Ingredients
Chicken - 1kg (washed)
Onions - 2 (big,finely chopped)
Fenu greek leaves(methi) - 1\2 cup(wash,finely chopped)
Corriander leaves - 3\4 cup(wash,finely chopped)
Chilly powder - 2-3 tsp
Turmeric powder - 1\2 tsp
Tomato - 2(wash,finely chopped)
Curry leaves
Salt
Oil

Make a fine paste of
Ginger - 1 cup
Garlic - 1 cup
Cumin seeds(Jeera) - 1 tsp
Cloves - 6
Onion - 1

Cooking Method
Heat oil in a kadai,add curry leaves and fry till it sputters.
Add the chopped onions and fry till translucent.
To this add the finely ground paste and fry on slow flame till the oil comes up.
Add chilly powder,turmeric powder and fry.
When the raw smell has gone add methi,corriander leaves and fry.
As you get the aroma of fried methi add the chicken pieces,salt,close the lid and allow it to cook.
When the chicken is half cooked add the chopped tomatoes and cook till done.

Serve with roti or rice.

Cooking Time - 30 minutes
Serves - 6

Paneer Pakoda

Ingredients
Paneer - 250 gms
Besan - 2 cups
Chilly powder - 1tsp
Jeera powder - 1\2 tsp
Salt
Oil

Cooking Method
Slice the paneer into 2 inch rectangular pieces.
Mix all the ingredients except oil and paneer into a fine thick batter.
Heat oil in a kadai, dip the paneer pieces into the batter and deep fry on slow flame.
Remove when the pakodas are golden brown in colour.

Serve hot with sauce.

Cooking Time - 20 minutes
Serves - 4

Mutton Cutlet

Ingredients
Mutton mince - 1\2 kg (washed and strained )
Onion - 2 (big,finely chopped into cubes)
Potato - 1 big(cooked and mashed)
Green chilly - 5(slit,remove seeds and chop finely)
Curry leaves - finely chopped
Ginger - 1 inch (finely chopped)
Garlic - 8 pearls (finely chopped)
Cardamom - 4 (finely powdered)
Corriander leaves - 1 small cup (finely chopped)
Turmeric powder - 1\2 tsp
Salt
Oil
Egg - 1(only white)

Cooking Method
Pressure cook the mince with salt for 2 steams and allow it to dry on slow flame.
Heat oil in a kadai,add chopped onions,curry leaves,cardamom powder and fry on slow flame.
When the onions are translucent add the chopped ginger,garlic and fry for a minute.
Add the chopped chilly,corriander,turmeric powder and fry.
Remove and keep aside in a bowl.
Add the cooked mince,mashed potato to the bowl and mix it well.
Keep the egg white in a small bowl.
Make medium sized balls of the mix and then slightly flatten it.
Heat oil in a frying pan,dip the flattened cutlets in the egg white and place it on the pan.
Shallow fry on slow flame,turning the cutlets so that it is fried on both sides.

It can be served as a starter as well as a side dish along with rice.

Cooking time - 30 minutes
Serves - 6

Katharikai Fry (Brinjal fry)

Ingredients

Brinjal - 1\2 kg (big,make thin slices)

Chilly powder - 3 tsp

Turmeric powder - 1\2 tsp

Salt

Oil

                                     

                                              

Cooking Method

 Mix the chilly powder,turmeric powder,salt with a little water to make a fine paste.

Apply the paste onto the sliced brinjal and allow it to marinate for 15 - 20 minutes.

Heat oil in a frying pan and fry the slices on slow flame.

Turn the brinjal slices so that both the sides get fried well.

Serve with rice.

Cooking Time - 10 minutes

Serves - 4

                

Keerai Kozhambu

Ingredients
Palak - 250 gms(wash,finely chopped)
Toor dal - 2 cups (wash)
Onion - 1 (cut to small pieces)
Garlic - 8-10 pearls
Green chilly - 8(slit,remove seeds)
Tomato - 3 (medium,finely chopped)
Pressure cook all these for three steams.

Onion - 1(finely chopped)
Curry leaves
Dry chilly - 4(break into medium sized pieces)
Turmeric powder - 1\2 tsp
Salt
Oil

Cooking Method
Heat oil in a vessel,add curry leaves,onions and fry.
When the onions are translucent add the turmeric powder, dry chilly and fry well
Add the cooked dal and palak to the vessel along with a little water and salt.
Allow it to boil well and then switch off the stove.

Cooking Time - 25 - 30 minutes
Serves - 6

Moong Dal Kootu

Ingredients
Moong dal - 2 cups(washed)
Onion - 1(big,finely chopped)
Garlic - 4 pearls
Ginger - 1 inch (finely chopped)
Cardamom - 4
Cinnamon - 3
Chilly powder - 2 flat tsp
Turmeric powder 1\2 tsp
Corriander - for garnishing(finely chopped)
Salt
Oil

Cooking Method
Heat oil in a pressure cooker,add cardamom,cinnamon and fry.
Add the chopped onions and fry.
When the onions are translucent add the ginder,garlic and fry for a couple of minutes.
Add chilly powder,turmeric powder and fry.
When the raw smell has gone add the moong dal and fry for a minute.
Add 1 cup water,salt and mix well.
Close the lid of the pressure cooker and allow it to cook for 2 steams.
When the pressure has released,open and allow the excess water if present to evaporate.
Take it out of the cooker and garnish with corriander.

Serve hot with roti.

Cooking Time - 20 minutes
Serves - 4