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

Coconut Rice

Ingredients

Rice - 1\2 kg ( wash and keep)

Coconut milk -500 ml (1 measure rice : 2 measure coconut milk diluted)

Onion - 2 (big,finely chopped)

Ginger & Garlic paste - 1 cup

Cardamom - 8

Cinnamon - 4

Elachi - 6

Green chilly - 8 -10(slit,remove seeds)

Tomato - 2 (medium,finely chopped)

Corriander - 1 cup (finely chopped)

Pudinah - 1 cupTurmeric powder - 1\2 tsp

Salt

Ghee - 2 tbsp

Oil

Cooking Method

Heat oil in a vessel and fry cardamom,cinnamon and elachi.

Add the chopped onions and fry till translucent.

To this add the ginger garlic paste and fry till oil comes up.

Add slit green chillies,corriander,pudinah and tomatoes and fry on slow flame.

After a couple of minutes add turmeric powder,salt and fry

 till the raw smell goes.

Add the rice and fry.

Heat the diluted coconut milk and bring to boil.

When the milk is boiling add it to the vessle, mix well and close the lid.

Allow it to cook on slow flame, when done mix well and add the ghee.

Serve hot with vegetable kurma

Cooking Time - 40 minutes
Serves - 5-6

Yennai Katharikai (Baingan ka Bhartha)

Ingredients
Brinjal - 1\2 kg (wash,cut bottom,stalk and slit into 4)
Coconut - 1\2 (grind to a fine paste)
Onion - 1 (big,finely chopped)
Curry leaves
Corriander - 1 cup (wash,finely chopped)
Chilly powder - 2 -3 tsp
Turmeric powder - 1\2 tsp
Tomato - 2  (wash,finely chopped)
Salt
Oil

Make a fine paste of
Onion - 1
Ginger -1 cup
Garlic - 1 cup

Cumin seeds - 1 tsp

Mustard - 1\2 tsp

Cooking Method

Heat oil in a kadai,add the brinjal and fry till it changes colour.

Remove the brinjal and keep it aside.

Add the onions,curry leaves and fry.

When the onions are translucent add the ground masala and fry till the raw smell has gone.

Add the chilly powder,turmeric powder and fry for a couple of minutes.

To this mix add the ground coconut paste,corriander and fry till the oil comes up.

Add the fried brinjal,salt,tomatoes close the lid and allow it to cook on slow flame till done.

Serve hot with roti or rice.

Cooking time - 30 minutes

Serves - 4

Cluster Beans Poriyal (Kothavaranga Poriyal)

Ingredients
Cluster beans -1\4 kg
Onion - 1(big,finely chopped)
Mustard - 1 tsp
Curry leaves
Chilly powder - 1 tsp
Turmeric powder - 1\4 tsp
Coconut - 1\2 cup(scraped)
Salt
Oil

Cooking Method
Wash,cook,strain,peel the veins and cut the cluster beans into 2 insh pieces.
Heat oil in a kadai,add mustard and curry leaves.
As it sputters add the onions and fry till translucent.
Add chilly powder, turmeric powder, salt and fry.
When the raw smell has gone add the cooked cluster beans and fry on slow flame.
Add the scraped coconut when the masala has stuck to the cluster beans and fry till its dry.

Note - Water used for cooking cluster beans can be used for making rasam or any other curry.

Serve hot with roti or rice.

Cooking time - 40 minutes
Serves - 3

Baby Corn Pakoda

Ingredients
Baby corn - 200 gms (cut to half or any other shape depending on the size)
Besan flour - 2 cups
Chilly powder - 1tsp
Turmeric powder -  a pinch
Salt
Oil

Cooking Method
Pour oil in a kadai and heat.
Mix all the ingredients except oil into a fine batter.
Dip the baby corn in the batter and deep fry.

Serve as starter or an evening snack with sauce.

Cooking time - 15 - 20 minutes
Serves 4

Capsicum Poriyal ( Shimla Mirch ki Sabzi)

Ingredients
Capsicum - 1\4 kg(wash,chop into small cubes)
Onion - 1 (big,finely chopped)
Curry leaves
Mustard - 1 tsp
Urad dal - 1 tsp
Channa Dal - 1 tsp
Chilly powder - 1\2 tsp
Turmeric powder - 1\4 tsp
Oil
Salt

Cooking Method
Heat oil in a kadai,add curry leaves and mustard.
When the mustard sputters add the channa dal, urad dal and fry for a minute.
Add the chopped onions and fry till translucent.
To this add turmeric powder, chilly powder, salt and fry.
Add the chopped capsicum and mix well.
Cover the kadai and cook on slow flame till done.

Serve with rice or roti.

Cooking time - 20 minutes
Serves - 2

Malida (Maida sweet dish)

Ingredients
Maida - 2 cups
Salt
Coconut - 1\2 (grated)
Elachi - 1seeds powdered(for additional flavour)
Sugar - 4 - 5 tsp

Cooking Method
Mix a pinch of salt in the maida and make a soft dough.
Add sugar to the grated coconut,elachi powder if desired and keep aside.
Heat water in a vessel and allow it to boil.
Take a small ball of dough and roll it into a small,thin roti.
Put this roti into the boiling water and leave it for a couple of minutes on slow flame.
Carefully take out the roti from the water with the help of a ladle that will drain the water.
Place the roti on a plate, add the coconut and sugar mix and make it into a roll.

Cooking time - 20 minutes
Serves - 4

Cabbage Poriyal

Ingredients

Cabbage - 1\4 kg(wash and chop finely)

Onion - 1(big,finely chopped)

Curry leaves

Corriander

Green chilly - 3 -4 (slit)

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Turmeric powder - 1\2 tsp

Salt

Oil

Cooking Method

Heat kadai and add oil.

Add mustard, curry leaves and fry.

As it sputters add the urad dal, channa dal and fry for a minute.

Add the chopped onions, corriander, chillies and fry.

When the onions are translucent add turmeric powder and fry for a minute.

Add the chopped onions, salt and mix well.

Close the lid and cook on slow flame till done.

Serve with rice or roti.

Cooking time - 20 minutes

Serves - 4

Mutton Chops ( green masala)

Ingredients
Mutton -1 kg(wash,cook 2 steams with onion and salt)
Onion - 1 (big,finely chopped)
Potatoes - 2 (wash,peel and make thin slices)
Tomatoes - 2(medium,finely chopped)
 Curry leaves
Oil

Make a fine paste of
Onion - 1(big)
Ginger - 1 cup
Garlic - 1 cup
Pudinah - 1 cup
Corriander - 1 cup
Green chilly - 8-10
Cloves - 8

Cooking Method
Heat kadai and add oil.
Add curry leaves, chopped onions and fry.
When the onions turn translucent add the ground masala and fill till oil seperates.
Add turmeric powder and fry for a minute.
To this add the cooked muton and bring to boil.
Add tomatoes,potatoes and salt .
Cover the lid ans cook on slow flame till done.

Serve with rice or roti.

Cooking time - 30 minutes
Serves - 4

Mutton biryani (green masala)

Ingredients
Mutton - 1\2 kg (wash,cook for 2 steams with onion and salt)
Onion - 3 (medium,finely chopped)
Tomato - 2(big,finely chopped)
Green chilly - 4-5(slit)
Cloves - 10
Cinnamon - 5-6
Cardamom - 5-6
Pudinah - 1 handfull
Coconut milk - 500 ml(1 measure rice : 2 measure diluted coconut milk)
Turmeric powder - 1\2 tsp
Rice - 1\2 kg
Lime -1 (juice)
Salt
Oil
Ghee - 2 tbsp

Make a fine paste of
Onion - 1(big)
Garlic - 1 cup
Ginger - 1cup
Green chilly - 8-10
Corriander - 1 cup(chopped finely)

Cooking Method
Heat a vessel,add oil.
When the oil is hot add the cloves,cardamom and cinnamon and fry.
Add the onions and fry till it turns golden brown,then add the ground masala and fry till oil seperates.
To the above mix add turmeric powder and fry.
Add the slit green chillies,tomatoes,pudinah and fry
To this add the cooked mutton and allow it to boil.
Add the rice and fry for a couple of minutes.
Side by side bring to boil the diluted coconut milk.
Add the boiling milk and salt to the rice and stir till it boils.
Check salt,close the lid and cook on slow flame till done.
When almost done add lime juice as required and mix well.
Finally add ghee,mix well and close the lid.

Serve with curd and raitha.

Cooking time - 30 - 40 minutes
Serves - 4

Mutton shred

Ingredients

Mutton - 1\2 kg (wash, pressure cook for 3 -4 steams,dry,cool and shred in mixie)

Onions - 2 Medium (finely chopped)

Ginger - 1inch (finely chopped)

Garlic - 4- 5 cloves (finely chopped)

Green chilly- 5 -6 (finely chopped)

Corriander -  finely chopped

Curry leaves - finely chopped

Cloves - 4 (finely powdered)

Turmeric powder - 1\4 tsp

salt
Oil

Cooking Method

Heat kadai and add oil.

Add the curry leaves,powdered cloves  and onions and fry till onions turn translucent.

Add the chopped ginger,garlic,chilli ,corriander and fry.

To this add the shreded mutton any fry for 2-3 minutes.

Cooking time - 30 minutes

Serves - 4

Cauliflower Poriyal

Ingredients

Cauliflower - 1(medium, wash and chop)

Onion - 1(big, finely chopped)

Mustard - 1 tsp

Curry leaves

Tomato - 1(medium size)

Chilli powder - 1 1\2 tsp

Turmeric powder - 1\4 tsp

Salt

Oil

Cooking Method

Heat kadai,add oil.

Add mustard,curry leaves and when it sputters add the onion,fry till translucent.

Add chilli powder, turmeric powder and fry for 1 minute.
Add the chopped tomato,salt and cook till tomato turn soft.
To the above mixture add cauliflower cover and cook  on slow flame till cauliflower is done.

Serve with rice or roti.

Cooking time - 20 Minutes

Serves - 4

Palak Paneer

I learnt cooking very late in my life, and one of the first few dishes i learnt was this palak paneer as my sister is very fond of this dish. She could finish an entire box of palak paneer... And to see her enjoy this dish was a delight to all of us. When i learnt it and cooked it for her...  I still can remember the happiness on her face.

Hope all of you will enjoy this dish as much as we did.

Ingredients

Palak - 500 gms (Cooked and ground to a smooth paste)

Paneer - 250 gms (Cut into bite size pieces)

Onions - 2 (Medium, Sliced)

Ginger Garlic Paste - 2tsp

Cumin Seeds -1tsp

Chilli Powder - 11/2tsp

Garam masala powder - 1\2 tsp

Salt

Ghee

Oil

Cooking Method

Heat kadai, add oil, fry ginger garlic paste and cumin seeds. Once the raw smell goes, add Onions.

Fry onions till translucent.Add the garam masala powder and fry.

Then add the pureed palak and salt, Fry for 4-5 minutes, Add paneer pieces, cover and cook for a couple of minutes.

In an other pan, heat ghee and add chilli powder, once the raw smell goes add it to the palak mixture.

Mix well serve hot with rotis.

Note : Be careful not to burn the chilli powder while frying.

Cooking time : 20 Minutes

Serves : 4-5