Tomato Kurma (Aha Enna Rusi)

Ingredients

Tomato ¼
Kadale 2 tbsp
Turmeric ¼ tsp
Channa, urad ½ tsp
Mustard ½ tsp
Red Chilli 2
Green Chilli 2
Cinammon 2
Clove 4
Cardamom 3
Saunf 1 tsp
Poppy 1 tsp
Garlic 10 pods
Ginger 2”
Sambar onion 100 gms
Grated Coconut 3 tbsp
Cilantro
Curry leaves 1 bunch
Oil 6 tbsp
Salt.

Heat little oil in kadai, add onion & Cury leaves. Fry and keep it aside.

Fry both chillies some oil. Keep aside

Fry garlic, ginger some oil. Keep aside.

Fry tomato with some oil & salt till mushy keep aside.

Fry cinnamon, clove, cardamom, keep aside

Fry Kadale, keep aside

Fry coconut, fry aside

After everything cools, grind in mixie.

Season with oil, mustard, channa,urad. Add ground tomato and add salt to taste.

Cook covered for 5 mins, add cilantro

Kotthu Kari Biriyani (Aha Enna Rusi)

Ingredients

Ground Meat – ½ kg
Ponni Rice ½ kg
Cinnamon – 3
Cardamom – 4
Cloves – 6
Kongu Masala 2 tbsp (black sesame – 2tbsp, roasted peanuts peanut – 50gms, red chili, - 6, Sukku 2 pieces)
Saunf pd – 1 tbsp
Garam masala 1 tsp
Turmeric ¼ tsp
Tamarind paste 1tbsp
Small onions 150 gms
Coconut milk pd 100 gms
Cilantro 2 tbsp
Ghee 3 tbsp
Salt

Soak rice for 20 mins – till meat is done.

In a cooker add 2 tbsp ghee, add cinnamon, cardamom, cloves. Fry.

Add sambar onions and fry till brown

Add Saunf pd and kongu masala pd.

Add garam masala, turmeric and ground meat and fry till the color of the meat changes.

Add salt and ½ cilantro and fry with some water and pressure cook.

To the cooked meat, add tamarind paste, coconut milk pd and cook for a while.

Add the water required to cook the rice and salt. Add remaining cilantro and bring to a boil.

Add the soaked rice and cook. At the end, add ghee and mix well.

Ram's Pavakai Piltlai

Ingredients

Asafoetida 1 tsp
Black Pepper 1/2 tsp
Channa Dal 1 tsp
Coconut 3 tsp
Dhaniya 1 tsp
Jaggery 1tbsp
Karela 5
Oil 1 tbsp
Red Chilli 4
Salt
Tamarind 1 small lemon size
Toor Dal 1/4 cup
Turmeric Pd 1/4 tsp
Urad Dal 1 tsp

Method:

Soak the tamarind in 1/2 cup warm water

Wash and cut karela into small round pieces removing all seeds

Soak it in water for about 10 mins. Drain the water to avoid bitterness.

Add Jaggery to the tamarind water so it liquifies

Now cook karela that has been sitting for 10 mins in tamarind water. Add turmeric pd to it.

Fry Dhaniya, Channa Dal, Urad Dal, Red Chilli, Black Pepper, Asafoetida and coconut in oil for about 5 mins and grind them

Pressure cook Toor Dal while Karela is still boiling

Once Toor dal is done, add the dal and the ground mixture from step 6 to boiling karela

Boil till it becomes thick