Ingredients: ( to make 6 servings – 120 ml each)

• Lemon – 1
• Mint leaves – 25
• sugar – 100g

Procedure:

1. Grind mint leaves with a little water in a mixer and filter the juice
2. Extract the juice of lemon and mix with mint juice
3. Add required amount of sugar and water to the juice mix to suit your taste
4. Add ice cubes and serve in a high glass with a slice of lemon/leaf of mint

Ingredients:

• Pumpkin (Parangi), Ash gourd (Poosani), Sweet Potato (sarkarai vallikkilangu), Potato, Beans, Brinjal, Raw banana (valaikkai), Broad/Fresh beans (avaraikkai/mochaikkai), Carrot, Colocasia (Seppankilangu), Green peas (pattani) –  each 50 g for four servimgs
• Small onions – 100 g
• Tomato 50 g
• Green chillies – 4 no
• Coriander leaves -finely chopped – half cup
• Curry leaves – half cup
• Red gram dhal (Tuar dhal-thuvaram paruppu) – 100 g
• Asafoedita Powder (Hing – Perungayam) – half tsp
• Red chillies powder – 1 tsp
• Coriander powder one & half tsp
• Turmeric powder – half tsp
• Salt – to taste
• Broken black gram (Urad dhal) – 1 tsp
• Oil & ghee – each 2  tsp

1. Clean and cut all vegetables (1″ square wherever possible)
2. Wash and slit green chillies
3. Wash and drain red gram dhal
4. Pour 6 cups of water in a pressure cooker and bring to boil
5. Add red gram dhal, all vegetables, red chillies powder, coriander powder, turmeric power, half tsp asafoedita, salt and allow it to boil for 5 m.
6. Cover the cooker and pressure cook for 3 whistles and reduce heat to  sim mode for 3 m
7. Remove from heat, release the pressure and open the cooker
8. Heat 3 tsp oil in a kadai, add urad dhal, mustard seeds, curry leaves and half tsp asafoedita. When mustard seeds splutter, add the  sambar and continue to boil for 3 m. If needed add water for required consistency
9. Add 2 tsp ghee and chopped coriander leaves

Ingrdients:

• Rava – 2 cups
• Rice Flour – 1.5 cup
• Maida – 1 cup
• Curd – 1 cup
• Red chilli powder – 1 tsp
• Salt to taste
• Water – 4 cups
• Big Onion – 1 -cut into thin 1″ slices
• Green Chillies -2 -cut into thin round pieces
• Ginger – 1″ – cut into tiny pieces
• Pepper – 2 tsp – crushed coarsely
• Jeera (cumin seeds) – 2 tsp
• Curry leaves – 10 – cut into pieces
• Coriander leaves cut into pieces – 2 tsp
• Ghee / sesame oil

Procedure:

1. Take Rava, rice flour, maida, curd, red chilli powder and salt in a bowl.
2. Add water to the above, mix throughly and keep aside for 1 hour.
3. Add onion, green chillies, ginger, pepper, cumin seeds, curry leaves and coriander leaves to the above barter and, if needed, add more water to have a thin consistency so that the barter will flow freely in a hot tava.
4. When tava is hot, stir the barter with a ladle and spread a thin layer starting from the outer edge to the centre. Do not press the barter with the ladle. Add a few drops ghee / sesame oil to the dosa. Remove when dosa is crispy and fully roasted. In case the dosa is thick add more water to the barter.
5. Seve hot with coconut chutney and sambar.

INGREDIENTS:

• Fish-500 gm-cleaned and thinly sliced
• Red chilli powder- 5 tsp
• Coriander powder -1 tsp
• Tumeric powder-half tsp
• Ginger(1″) and  garlic (2 gloves) paste
• Salt to taste
• Corn powder-1 tsp.

METHOD:

1. Mix all items into a thick paste and apply on both sides of fish slices. Marinate for 30 minutes.
2. Heat oil in a kadai and fry the fish slices in medium fire till golden brown. PLAIN FISH FRY IS READY.

INGREDIENTS:

• Fish-500 gm
• Small/big onion-100 gm-coarsely grind into thick paste
• Tamarind-half lemon size(25gm)-make thick paste of tamarind
• Coconut powder/scrapings half cup
• Sombu (aniseed) powder-1 tsp
• Red chilli powder-3 tsp
• Coriander powder 2 tsp
• Turmeric powder-half tsp
• Salt to taste
• curry-leaves

METHOD:

1. Clean and slice 500 gm of fish suitable for frying in tava.
2. Grind coconut and sombu into thin paste. Add all other items amd mix well into a thick paste.Dip fish slices in this paste for 30 minutes.
3. Heat a tava and add 1 tsp oil. Place the coated-slices of fish  on the tava and cover it with a lid for a minute and remove the lid. Continue to fry till golden brown and turn the slices upside down and fry till golden brown.

Ingredients:

Chenna kunni- 1 cup.

• Big onion- 2 nos-cut into fine pieces
• Tomato- 2 nos -cut into fine pieces
• Coconut powder/scrapings – 1 cup
• sombu-2 tsp
• chilli powder-2 tsp
• coriander powder-3 tsp
• turmeric powder-half tsp
• salt to taste
• curry leaves
• oil 4 tsp

Prep:

o Pour water over chenna kunni and wash gently to remove dirt and sand. Collect the clean floating chenna kunni. Repeat the wash 2 or 3 times until the sand settles down in water.

o Grind coconut and sombu into a fine paste and make up 150ml with water.

METHOD:

1. Add Chilli powder,  coriander powder, turmeric powder,  salt to taste, curry leaves to the coconut-sombu juice
2. Heat oil in a kadai, when hot add onion and fry until light brown, add tomato pieces and fry for 2 minutes. Add chenna kunni and fry for 1 minute.
3. Add kulambu mix (1) and cook for 10 minutes in medium fire until it thickens into gravy consistency.

Note: This gravy goes well with rice

Ingredients:

1. Nethili dry fish-20 nos. Remove head and tail, dip in water for 5 minutes, rub with hands to remove scales and dust and drain out water.
2. Tamarind-lemon size. Soak in water for 10 minutes, squeeze out juice and make up 3 tumblers of juice with water.
3. Onion big size 1- cut into half inch cubes
4. Garlic-5  gloves- smash thinly
5. Pepper powder-1 tsp, Chili powder 3 tsp, coriander powder- 4 tsp, turmeric powder-half tsp, any one vegetable: 1 Drumstick/ 2 pieces of mango/ 2 no Brinjal/ 1 plantain – cut into small pieces.
6. Fenugreek -1 tsp
7. Oil-4 tsp
8. Salt to taste
9. Curry leaves

METHOD:

• Mix all items in (5) in tamarind juice.

• Heat oil in a kadai, add fenugreek. When it splutters, add onion, garlic and  fish one after the other. Fry for 2 minutes in medium fire.

• Pour the kulambu mix in (1) and cook for 10 minutes in medium fire until the vegetables get cooked and thick consistency is obtained

• Remove from fire, add curry leaves.

Note: This dry fish gravy goes very well with rice and curd rice

Ingredients:

• Prawn/crab
• Coconut powder/scrapping – 1 cup with 2 tsp
• Sombu 2 tsp
• Fenugreek 1 tsp
• Chili powder 4 tsp
• Coriander powder 3 tsp
• Turmeric powder half tsp
• Salt to taste.
• Big onion 2 – cut into small pieces
• Tomato 1- cut into small pieces

Prep:

o Clean 500 gm prawn/crab pieces

o Grind coconut with  sombu and add  chili powder,  coriander powder,  turmeric and salt to taste.

o Chop 2 big onions and 1 tomato into fine pieces.

Method:

1. Heat 6 tsp of oil in a kadai and add 1 tsp fenugreek and allow it to splutter. Add onion pieces and fry for a minute, add tomato pieces and fry for another 1 minute. Add prawn/crab pieces and fry in oil for 1 minute.
2. Add coconut-masala paste, curry leaves, adequate water and cook for 10 minutes till raw smell disappears. Cook in slow fire till oil separates.

Note: It goes well with rice, idly or dosa.

Ingredients:

• Chicken 500g (1 lb) cut into small pieces
• garlic 6 cloves, crushed
• ginger 2 inch piece, crushed
• turmeric powder 1 tsp
• coconut – 3/4 cup
• pepper 3/4 tsp
• fennel seeds (sombu) 1/2 tsp (for grinding with coconut)
• cumin seeds (jeera) 1 tsp
• fennel seeds (sombu) 1 tsp
• cinnamon 1″
• cardamom 4
• cloves 4
• chili powder 2 tsp
• coriander powder 2.5 tsp
• Pearl onions – 1 cup, cut into big pieces
• Pearl onions – 1/4 cup, cut into thin, small pieces
• tomato 1/2 cup – cut into fine pieces
• curry leaves 1/2 cup

Prep:

o Grind coconut with pepper, fennel (1/2 tsp), cumin into fine paste with adequate water

Method:

1. Boil 6 cups of water in a pot
2. Add the chicken, the pearl onions that were chopped into big pieces, tomatoes, turmeric, chili powder, coriander powder, little bit of salt, half the crushed ginger
3. Cook in medium flame till the chicken is cooked; about 10 minutes
4. Add the rest of the crushed ginger and the rest of the salt
5. Add the ground coconut-pepper-fennel-cumin paste
6. Once the gravy starts to boil add the garnish (look below for garnish) and turn off the stove
   • Garnish:
     • Heat 6 tsp of oil in a pan (use half cooking oil and half sesame seed oil for better taste)
     • Add cinnamon, cardamom, cloves, crushed fennel seeds, half the curry leaves to the oil and let it splutter
     • Add the finely chopped pearl onions and try till they start to turn light brown
     • Add the crushed garlic and rest of the curry leaves and pour into the gravy
7. Once garnished boil the gravy for 2 minutes and then turn off the stove

Note: This dish goes well with rice, idly, dosa, Puri, chappathi, biriyani

Ingredients:

• Pasiparuppu (broken green-gram dhal)-2 tsp
• beans/cabbage-250g-finely chopped
• Green chilli 2 no – finely chopped
• Coconut powder/scrapping – half cup
• mustard 1 tsp
• urad (blackgram) dhall –1tsp
• curry leaves 10
• turmeric powder half tsp
• salt to taste

Method:

1. Heat 150 ml water in a kadai. Wash pasiparuppu and add to boiling water and cook for 3 minutes. Add beans/cabbage, turmeric powder and salt to taste. Allow the water to boil off and remove from heat.
2. Heat 2 tsp oil and roast mustard and urdu dhall till they splutter. Add green chilli and curry leaves. Add cooked vegetables and mix coconut powder. Througly mix and cook for a minute and remove from fire.