CHICKEN GRAVY

INGREDIENTS

Translation

elachi -1

kirambu - 1

brinj leaf - 1

onion - big 2

garlic - 6 or 7 big

ginger - 50 pisa size

jeera powder - 1/4 normal spoon

pepper powder -1/4 normal spoon

dhanya powder - 1 normal spoon

garam masala - 1/2 noraml spoon

red chilli powder - 1/4 small spoon or half depends your taste.

tomatoes or tomatoe puree or tomato sauce ( needed, see the gravy colour and pour needed )

salt needed

Preparation

1. grind ginger and garlic

2. in the frying pan pour oil , once it get heated put elachi, kirambu, brinch leaf then fry onion, pour ginger garlic paste once it get fried, squeeze tomatoes and fry , then put red mirchi powder, dhanya powder, garam malasa powder, jeera powder, pepper powder, salt and put chicken , dont add water let it to boil itself.

3. Chicken gravy is ready to serve now.

FISH OUNTY / FISH KULAMBU

Ingredients

Translation

tamarind water - 1 glass

tomatoes - 2

amti bhurka - 2 normal spoon

needed salt

MIXI ITEMS

sombu - 1/2 normal spoon

milagu - 1/4 small spoon

seeragam - 1/2 normal spoon

red milga - 1/2 if needed can try 1

garlic - 6 big pieces

onion - 12 small onions

Preparation

1. put mixi items in mixi and grind , if needed fry onion and garlic alone before frying.

2. pour oil in the vessel , once it get heated put mustard and then pour mixi gravy and boil till the raw small goes away.

3. squeeze tomatoes over step 2 and pour tamarind water and put salt, kulambu podi / amti bhurka let it boil till the raw smell goes, at last put fish and boil till fish get boiled.

4. Fish kulambu is ready to serve now.

GOPI 65

INGREDIENTS

Translation

Big cauliflower pieces - 2 cup

curd - 1/4 cup

chilli powder - 1 teaspoon

turmeric powder - 1/4 teaspoon

maitha flour , corn flour - 1/4 cup

rice flour - 1 tea spoon

onion (cut) - 1/4 cup

ginger garlic paste - 1 teaspoon

corriander leaves - little

salt and needed oil

Preparation

1. Put cauliflower in the water for 15 minutes with turmeric powder and salt

2. In the boiling water, put cauliflower.

3. with that mix maitha flour, rice flour, corn flour, onion, mirchi powder, ginger garlic paste and salt without adding water.

4. add little by little curd and soak for half an hour.

5. In the frying pan, pour oil and fry masala mixed cauliflower and garnish with corriander leaves and serve.

PANEER DIKKI

INGREDIENTS

Translation

square shape cut paneer - 10

onion ( cut )

red milaga - 5

lemon juice

tomato sauce - 1 teaspoon

oil and salt

PREPARATION

1. pour oil and fry onion.

2. In the hot water put red chilli and soak for 10 minutes.

3. In the mixi, put step 1 and 2 items with lemon juice and tomato sauce and salt and grind

4. Take step 3 mixture in a vessel and mix panner with that and leave for half an hour.

5. In the dosai kada, fry that paneer pieces by pouring oil.

MAITHA BONDAA

INGREDIENTS

Translation

maitha flour - 1 cup

curd - 1/2 cup

rice flour - 2 teaspoon

coconut thuruval- 1 tablespoon

green mirchi - 3

hing - 1/4 tea spoon

oil and salt

Preparation

1. mix maitha flour and curd, rice flour, coconut thuruval, cut green mirchi, hing, salt and soak for 10 minutes.

2. In the frying pan pour oil , take karandi, and pour flour like vadai.

ONION BARATAA

INGREDIENTS

Translation

maitha flour - 1 and half cup

round shape cut onion - 1 cup

dhaniya powder - 1 teaspoon

chilli powder - 1/2 teaspoon

green chilli (cut into small pieces) - 1 teaspoon

corriander - little

oil and needed salt

PREPARATION

1. pour oil and onion in the frying pan then fry green chilli, corriander ,dhaniya powder, chilli powder and salt.

2. when step1 becomes cold, mix with maitha flour with little water and batter like chapaathi flour and now u can make round shape as u do to chapaathi and fry in the chapaathi pan itself.

3. Onion paratto is ready to serve now.

2.

CHANNA CUTLET

INGREDIENTS

Translation

white channa - 1/2 cup

onion ( cut )

grated carrot - 1/4 cup

puthina (cut)

corriander - little

green chilli (cut)

ginger - little

garam masala powder

chilli powder - 1/2 teaspoon

potitha bread - 1/2 cup

oil and needed salt

Preparation

1. soak the channa in the water previous day itself.

2. cook channa 3/4 th and grind in mixi.

3. In the frying pan pour oil and fry green chilli, ginger, puthina, corriander then fry onion, carrot then fry mirchi powder and garam masala and salt and add channa powder and bread thugal fry all till it becomes together.

4. take little by little from the above and make your own shape to make cutlet and fry in the dosa kal with pouring oil both sides or else can fry in the frying pan itself.

BREAD PANIYAARAM

INGREDIENTS

Translation

rice - 1/2 cup

bread thool - 1 cup

onion (cut ) - 1/4 cup

corriander - little

mustard - 1/4 teaspoon

urad dhal - 1/4 teaspoon

green chilli (cut) - little

coconut grated (thuruval) - 1 tablespoon

salt

Translation

1. soak rice in water for 2 hours and grind nicely.

2. make bread into pieces. ( uthirthu kol).

3. mix grinded flour and bread pieces with water like idly flour thickness.

4. In the frying pan, pour oil and fry the following one by one, mustard, urad dhal, green chilli, coconut, onion, corriander, salt and mix this with flour in step 3.

5. pour the step 4 flour in the paniyaaram pan with oil in the both hollow side of the pan.

BREAD BALLS

Ingredients

Translation

bread slice - 8

corn flour - 1/4 cup

cooked potatoes - 1/2 cup

grated carrot ( thuruval)

grated cabbage

cut onion - 1/4 cup

cut puthina

corriander - little

ginger (cut)

green chilli - 1/2 tea spoon

garam masala - 1/4 tea spoon

oil and salt

Preparation

1. pour oil in the frying pan, fry with ginger, green chilli, onion, then fry cabbage and carrot, puthina, corriander, garam masala, mirchi powder and salt one by one.

2. then mix and fry battered cooked potatoes with step 1.

3. have this mixture in smaller ball shapes.

4. cut the corner of bread pieces and soak in the water

5. now round the malasa balls with this soaked bread and slightly dip that ball in the corn flour. Like this make for all balls.

6. Now pour oil in the frying pan and fry that ball in step 5.

7. Bread Balls are ready to serve now.