Dindukkal Biriyani
Wash 1/2 kg. of JEERAGA SAMBA rice and soak for 30mins.
Clean 1/2 kg. mutton pieces.
Finely slice 1/4kg. of onions
chop 1/4 kg. of tomatoes.
Heat 100gm. cooking oil ( can also use some ghee , about 50gm. in addition to the
oil] in a heavy vessel, and splutter 2 sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae [ kadal paasi in tamil ] and one maraati moggu.
Add onions and saute till brown.
Add paste of 6 garlic and 50gm. ginger, and the tomatoes and cook till raw smell goes.
Add washed mutton, 4 chopped green chillies , 1/4 tsp. turmeric powder, 2 tsp. chilli powder, 3 tsp. dhania powder, 1/2 a bundle of mint leaves, chopped, 1/2 cup thick curds, and cook till oil floats on top.
Then add water twice the amount of rice , add required salt and cook the mutton.
When the mutton is 3/4th done, add the drained rice, mix, cover and cook. Do not disturb till you see small pits forming on top of the biryani.
Then add little red [kesari] food color dissolved in little water, mix well but lightly, and cook on 'dum' for half an hour.
Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd.
AMBUR BIRIYANI
BASMATHI rice - 500 gms. No kadalpasi, maratti moggu in this recipe. The rest of the ingredients required and their quantity is the same as the above recipe. But method of cooking is different.
Method: Take 1 1/2 litres of water in a heavy pan.
Add half the spices [clove,cardamom etc.] and boil the water.
Add washed rice, salt and cook till 3/4th. done and drain the water. Set the rice aside.
Meanwhile, clean the mutton. Mix it with curd, chopped tomatoes, mint leaves, coriander leaves, ginger garlic paste, turmeric powder and slit green chillies. Mix well and marinate for at least 30 mins.
Heat the oil/ghee in a heavy pan, splutter the remaining whole spices, and fry the onions till brown.
Then add mutton and cook till oil floats on top.
Then add coriander powder and chilli powder, salt, and sufficient water to cook the meat.
Once the mutton is cooked, and the mixture thickens, add the cooked rice, mix well and cook the biryani on 'dum' for 30mins.
Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].
8.07.2009
Karaikkudi Kurma (Suvaiyo Suvai)
Ingredients
Cauliflower ½
Carrot
Peas
Potato
Beans 20
Tomato 200 gms
Onion chopped fine 200 gms
Gg paste2 tsp
Red chilli pd 2tsp
Dhaniya 3 tsp
Turmeric ½ tsp
Coconut ½
Patte, lavanga, bay leaf 2 each
Saunf 1tsp
G chilli 3
Cashew 10 gms
Gasagase 4 tsp
Salt
Oil
Method
Soak gasagase in warm water for a while and grind it with coconut and cashew.
Heat oil. Fry saunf, Patte, lavanga, bay leaf.
Add onion, g chilli - fry till golden brown.
Add GG paste and fry till the smell disappears.
Add tomato and fry till pulpy
Add vegetables, masala pds, salt and cook.
Add some water and cook till done. If cooking in a cooker, cook till 2-3 whistles.
Garnish with cilantro and curry leaves.
Add the coconut paste and bring to a boil.
Can squeeze some lime or use some tamarind.
Cauliflower ½
Carrot
Peas
Potato
Beans 20
Tomato 200 gms
Onion chopped fine 200 gms
Gg paste2 tsp
Red chilli pd 2tsp
Dhaniya 3 tsp
Turmeric ½ tsp
Coconut ½
Patte, lavanga, bay leaf 2 each
Saunf 1tsp
G chilli 3
Cashew 10 gms
Gasagase 4 tsp
Salt
Oil
Method
Soak gasagase in warm water for a while and grind it with coconut and cashew.
Heat oil. Fry saunf, Patte, lavanga, bay leaf.
Add onion, g chilli - fry till golden brown.
Add GG paste and fry till the smell disappears.
Add tomato and fry till pulpy
Add vegetables, masala pds, salt and cook.
Add some water and cook till done. If cooking in a cooker, cook till 2-3 whistles.
Garnish with cilantro and curry leaves.
Add the coconut paste and bring to a boil.
Can squeeze some lime or use some tamarind.
Vendekkai Pakoda (Suvaiyo Suvai)
Ingredients
Vendekka ¼ kg slit diagonally
Besan 2 kai
Rice flour 1 kai
Gg paste 2tsp
Lemon 1/2
Oil 2 tsp for mixing
Chilli pd 1tsp
Jeera pd 1/2tsp
Salt
Soda
Curry leaves
Oil for frying
Mix all the above without water first and then sprinkle some water and mix it tight. And fry.
Vendekka ¼ kg slit diagonally
Besan 2 kai
Rice flour 1 kai
Gg paste 2tsp
Lemon 1/2
Oil 2 tsp for mixing
Chilli pd 1tsp
Jeera pd 1/2tsp
Salt
Soda
Curry leaves
Oil for frying
Mix all the above without water first and then sprinkle some water and mix it tight. And fry.
Pudina Sadam (Suvaiyo Suvai)
Ingredients
Pudina 1 bunch
Channa, urad, toor 1 kai
Pepper 2 tsp
Jeera 2 tsp
Mustard 1
Cashew 6
Curry leaves
Rice 1 cup
Oil
G chilli 2
Red chilli 2
Salt
Hing ½ tsp
Method
Heat 1 sp oil. Fry all dals, pepper for ½ min.
Add hing, curry leaves and fry till dals are red.
Add pudina, fry and cool and grind to a powder.
Heat oil in a vessel. Fry mustard, red chillies, curry leaves, cashew and fry.
Add g chillies. Add the above masala and salt and fry a minute.
Cook the white rice and add it to the above masala.
Garnish with cilantro and curry leaves.
Pudina 1 bunch
Channa, urad, toor 1 kai
Pepper 2 tsp
Jeera 2 tsp
Mustard 1
Cashew 6
Curry leaves
Rice 1 cup
Oil
G chilli 2
Red chilli 2
Salt
Hing ½ tsp
Method
Heat 1 sp oil. Fry all dals, pepper for ½ min.
Add hing, curry leaves and fry till dals are red.
Add pudina, fry and cool and grind to a powder.
Heat oil in a vessel. Fry mustard, red chillies, curry leaves, cashew and fry.
Add g chillies. Add the above masala and salt and fry a minute.
Cook the white rice and add it to the above masala.
Garnish with cilantro and curry leaves.
Murungakka, Karna Kelangu, Urale Kelangu Khara Kolumbu (Suvaiyo Suvai)
Ingredients
Murungakka 2
Karna kelangu pieces 150gms
Urle kelangu pieces with skin 150 gms
Onion 200 gms
Tomato 200 gms
G chilli 2
R chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric ½ tsp
Gg paste 1 tsp
Tamarind 1 lime size
Mustard 1 tsp
Curry leaves
Urad 1 tsp
Red chilli 2
Oil
Salt
Coconut ¼
Jeera ½ tsp
Pepper pd 2 tsp
Method
Heat oil. Fry mustard, red chilli, curry leaves, urad.
Fry onion – till ¾ fried, add gg and fry.
Add g chilli and tomato and fry for a minute.
Add all the vegetables and fry till half cooked.
Add chilli pd, turmeric, dhaniya and fry for a minute.
Add some water and cook with some salt.
Grind pepper pd, jeera and coconut to a paste.
Add the above masala once the vegetables are cooked.
Add tamarind juice and Cook for some time.
Add curry leaves and cilantro and turn off the stove.
Murungakka 2
Karna kelangu pieces 150gms
Urle kelangu pieces with skin 150 gms
Onion 200 gms
Tomato 200 gms
G chilli 2
R chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric ½ tsp
Gg paste 1 tsp
Tamarind 1 lime size
Mustard 1 tsp
Curry leaves
Urad 1 tsp
Red chilli 2
Oil
Salt
Coconut ¼
Jeera ½ tsp
Pepper pd 2 tsp
Method
Heat oil. Fry mustard, red chilli, curry leaves, urad.
Fry onion – till ¾ fried, add gg and fry.
Add g chilli and tomato and fry for a minute.
Add all the vegetables and fry till half cooked.
Add chilli pd, turmeric, dhaniya and fry for a minute.
Add some water and cook with some salt.
Grind pepper pd, jeera and coconut to a paste.
Add the above masala once the vegetables are cooked.
Add tamarind juice and Cook for some time.
Add curry leaves and cilantro and turn off the stove.
Madras Sambar
Ingredients For Masala:
Red Chilli with stem 10
Dhaniya 50 gms
Jeera, Pepper, 1 tbsp each
Methi 1 tsp
Sambar onions 100 gms
Curry keaves 1 bunch
Shredded coconut ½
Oil 2 tbsp
Heat oil in kadai, fry well in the following sequence:
Red Chilli, Dhaniya, pepper, jeera, methi, onions, curry leaves, coconut. Cool and grind.
Sambar Ingredients:
Toor Dal 150 gms cooked with turmeric and jeera.
Turmeric 1 tsp
Chilli pd 3 tsp
Jeera, mustard 1 tsp eac
Hing
Drumsticks 1, Red pumpkin 2 piece
Tomato 3
Small Onion 50gms
Garlic 15 pods
Tamarind juice 1 cup
Curry leanves
Oil 2 tbsp
Salt
In oil, fry mustard, hing, garlic, onion.
Add vegetables and cook till almost done.
Add cooked dal, tomato and cook till done.
Add the ground masala, tamarind, red chilli pd., salt and cook.
Red Chilli with stem 10
Dhaniya 50 gms
Jeera, Pepper, 1 tbsp each
Methi 1 tsp
Sambar onions 100 gms
Curry keaves 1 bunch
Shredded coconut ½
Oil 2 tbsp
Heat oil in kadai, fry well in the following sequence:
Red Chilli, Dhaniya, pepper, jeera, methi, onions, curry leaves, coconut. Cool and grind.
Sambar Ingredients:
Toor Dal 150 gms cooked with turmeric and jeera.
Turmeric 1 tsp
Chilli pd 3 tsp
Jeera, mustard 1 tsp eac
Hing
Drumsticks 1, Red pumpkin 2 piece
Tomato 3
Small Onion 50gms
Garlic 15 pods
Tamarind juice 1 cup
Curry leanves
Oil 2 tbsp
Salt
In oil, fry mustard, hing, garlic, onion.
Add vegetables and cook till almost done.
Add cooked dal, tomato and cook till done.
Add the ground masala, tamarind, red chilli pd., salt and cook.
Arai Keerai Kolambu (Suvaiyo Suvai)
Ingredients
Keerai
Cooked moong 1 cup
Onion 200gms
Tomato 200gms
R chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric
Curry leaves
Mustard
R chilli 2 tsp
Coconut 1/4
G chilli 2 tsp
Jeera 1 tsp
Pepper 1 tsp
Tamarind
Garlic pods 1 kai
Oil
Salt
method
Grind coconut, g chilli, pepper and jeera.
Heat oil, fry mustard, r chilli, curry leaves, onion, garlic and fry well.
Add tomato, turmeric, chilli pd, dhaniya pd.
Add keerai and fry till wilted. Add salt and water.
Add water.
Add dal and Tamarind and cook.
Add ground paste, season with curry leaves and cilantro.
Keerai
Cooked moong 1 cup
Onion 200gms
Tomato 200gms
R chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric
Curry leaves
Mustard
R chilli 2 tsp
Coconut 1/4
G chilli 2 tsp
Jeera 1 tsp
Pepper 1 tsp
Tamarind
Garlic pods 1 kai
Oil
Salt
method
Grind coconut, g chilli, pepper and jeera.
Heat oil, fry mustard, r chilli, curry leaves, onion, garlic and fry well.
Add tomato, turmeric, chilli pd, dhaniya pd.
Add keerai and fry till wilted. Add salt and water.
Add water.
Add dal and Tamarind and cook.
Add ground paste, season with curry leaves and cilantro.
Baby Potato/China Urale Kelangu Varuval (Suvaiyo Suvai)
Ingredients
Whole China Urle kelangu ¼ kg
Jeera pd 2 tsp
Saunf pd ¼ tsp
Dhaniya 3
Chilli pd 2
Finely chopped Onion 1kai
Rice flour ½ kai
Cashew 10
Coconut 1 kai
Ginger & garlic paste 1 tsp
Tamarind
Oil
Curry leaves.
Boil potato.
Mix all the powdert in a bowl with finely chopped onion, rice flour, cashew, gg, curry leaves, 1 tsp oil, salt, tamarind and little water.
Marinate the potato with above masala for few mins and shallow roast them.
Take the potatoes in a plate and garnish it with cilantro.
Whole China Urle kelangu ¼ kg
Jeera pd 2 tsp
Saunf pd ¼ tsp
Dhaniya 3
Chilli pd 2
Finely chopped Onion 1kai
Rice flour ½ kai
Cashew 10
Coconut 1 kai
Ginger & garlic paste 1 tsp
Tamarind
Oil
Curry leaves.
Boil potato.
Mix all the powdert in a bowl with finely chopped onion, rice flour, cashew, gg, curry leaves, 1 tsp oil, salt, tamarind and little water.
Marinate the potato with above masala for few mins and shallow roast them.
Take the potatoes in a plate and garnish it with cilantro.
Baby Corn, Mushroom, Capsicum, Paneer Masala (Suvaiyo Suvai)
Ingredients
Baby Corn, Mushroom, Capsicum, Paneer 150 gms each
Onion 200 gms
G chilli 4
Gg paste 1 tsp
Pepper pd 3 tsp
Dhaniya 2 tsp
Cinnamon, clove, bay leaves 2 each
Curd ½ tbsp
Oil
Curry leaves
Salt
hing
Heat oil, fry Cinnamon, clove, bay leaves.
Add onion and fry 3/4th
Add gg and g chilli and fry.
Add curd and fry.
Add dhaniya pd, pepper pd.
Add vegetables and mix well. And add salt, sprinkle little water, mix and cook till
done.
Add pepper and some hing and cook till the color changes.
Garnish with cilantro.
Baby Corn, Mushroom, Capsicum, Paneer 150 gms each
Onion 200 gms
G chilli 4
Gg paste 1 tsp
Pepper pd 3 tsp
Dhaniya 2 tsp
Cinnamon, clove, bay leaves 2 each
Curd ½ tbsp
Oil
Curry leaves
Salt
hing
Heat oil, fry Cinnamon, clove, bay leaves.
Add onion and fry 3/4th
Add gg and g chilli and fry.
Add curd and fry.
Add dhaniya pd, pepper pd.
Add vegetables and mix well. And add salt, sprinkle little water, mix and cook till
done.
Add pepper and some hing and cook till the color changes.
Garnish with cilantro.
Prawn 65 (Suvaiyo Suvai)
Ingredients
Prawn/Shrimp ½kg – add turmeric and cook till half done.
Rice flour 1 kai
Corn flour 1 kai
Maida flour 1 kai
Egg 1
Ginger & garlic paste 1tsp
Red chilli paste 3 tsp (fry 10 red chillies, 1” ginger, 6 pods garlic in oil and grind)
Method
Mix all the above, salt, color (optional), g&g paste, lime uice, curry leaves.
Heat oil and deep fry. Make sure not to overcook.
Prawn/Shrimp ½kg – add turmeric and cook till half done.
Rice flour 1 kai
Corn flour 1 kai
Maida flour 1 kai
Egg 1
Ginger & garlic paste 1tsp
Red chilli paste 3 tsp (fry 10 red chillies, 1” ginger, 6 pods garlic in oil and grind)
Method
Mix all the above, salt, color (optional), g&g paste, lime uice, curry leaves.
Heat oil and deep fry. Make sure not to overcook.
Kavalai Meen, Kathirikkai, Murungukka Kolambu (Suvaiyo Suvai)
Ingredients
Fish ½ kg
Brinjal ¼ kg
Drumsticks 2
Onion 200gms
Tomato 200gms
R chilli 2
Mustard 1tsp
Curry leaves
Methi 1tsp
G chilli 4
Pepper 2tsp
Jeera 2tsp
Chilli pd 2tsp
Dhaniya 3tsp
Turmeric 1/2tsp
Tamarind
Coconut ¼
Oil
Salt
Method
Grind coconut, jeera and pepper.
Heat oil, Fry mustard, methi, curry leaves, red chillies
Add onion, can add garlic pods (optional).
Add tomato and fry till pulpy.
Add chilli pd, dhaniya nd turmeric.
Add brinjal and drumstick and salt and cook till done with water.
Add tamarind and bring to a boil.
Add fish and cook for 2 mins.
Add ground masala, curry leaves and green chilli and cook till done.
Fish ½ kg
Brinjal ¼ kg
Drumsticks 2
Onion 200gms
Tomato 200gms
R chilli 2
Mustard 1tsp
Curry leaves
Methi 1tsp
G chilli 4
Pepper 2tsp
Jeera 2tsp
Chilli pd 2tsp
Dhaniya 3tsp
Turmeric 1/2tsp
Tamarind
Coconut ¼
Oil
Salt
Method
Grind coconut, jeera and pepper.
Heat oil, Fry mustard, methi, curry leaves, red chillies
Add onion, can add garlic pods (optional).
Add tomato and fry till pulpy.
Add chilli pd, dhaniya nd turmeric.
Add brinjal and drumstick and salt and cook till done with water.
Add tamarind and bring to a boil.
Add fish and cook for 2 mins.
Add ground masala, curry leaves and green chilli and cook till done.
Khara Podi Karuvattu Kolambu (Suvaiyo Suvai)
Ingredients
Karuvattu ¼ kg
Brinjal ¼ kg
Sambar Onion 250 gms
Tomato 250 gms
Chilli pd 3 tsp
Dhaniya 4tsp
Turmeric 1/2tsp
G&g paste 2tsp
Mustard
R chill 2
Curry leaves
Methi 1tsp
Nallenne 1 tbsp
Tamarind
Pepper pd 2tsp
Jeera pd 1 tsp
Salt
Method
Heat oil, season with mustard, curry leaves, jeera, red chilli, onion (chopped well).
Add gg paste.
Add tomato and fry till pulpy. Add vegetables and fry till half done.
Add chilli pd, turmeric, dhaniya, pepper & jeera pd and fry.
Add karvattu, salt, water and cook.
Add tamarind water, curry leaves, g chilli and cook.
Optional – add mango, drumsticks.
Karuvattu ¼ kg
Brinjal ¼ kg
Sambar Onion 250 gms
Tomato 250 gms
Chilli pd 3 tsp
Dhaniya 4tsp
Turmeric 1/2tsp
G&g paste 2tsp
Mustard
R chill 2
Curry leaves
Methi 1tsp
Nallenne 1 tbsp
Tamarind
Pepper pd 2tsp
Jeera pd 1 tsp
Salt
Method
Heat oil, season with mustard, curry leaves, jeera, red chilli, onion (chopped well).
Add gg paste.
Add tomato and fry till pulpy. Add vegetables and fry till half done.
Add chilli pd, turmeric, dhaniya, pepper & jeera pd and fry.
Add karvattu, salt, water and cook.
Add tamarind water, curry leaves, g chilli and cook.
Optional – add mango, drumsticks.
Kathirikkayi, Murungakka, Vellai Mullangi Melagu Masala (Suvaiyo Suvai)
Ingredients
Brinjal ¼kg
Drumsticks 2
Moolangi 200 gm
Pepper pd 4 tsp
Onion 200 gms
G&g paste 2 tsp
G chilli 2
Dhaniya 3 tsp
Chilli pd 1 tsp
Red chilli 2
Turmeric ½ tsp
Cilantro, curry leaves
Peanut pd 1 kai
Tamarind small lime size
Oil, salt
Method
Heat oil, season with mustard, curry leaves, red chilli
Fry onion ¾. Add g&g paste. G chilli and fry
Add vegetables and fry till color changes
Add turmeric, chilli pd, dhaniya pd. Add salt and little water and cook till almost
done.
Add pepper pd, tamarind juice, peanut pd and fry for ½ min and turn off the stove
Brinjal ¼kg
Drumsticks 2
Moolangi 200 gm
Pepper pd 4 tsp
Onion 200 gms
G&g paste 2 tsp
G chilli 2
Dhaniya 3 tsp
Chilli pd 1 tsp
Red chilli 2
Turmeric ½ tsp
Cilantro, curry leaves
Peanut pd 1 kai
Tamarind small lime size
Oil, salt
Method
Heat oil, season with mustard, curry leaves, red chilli
Fry onion ¾. Add g&g paste. G chilli and fry
Add vegetables and fry till color changes
Add turmeric, chilli pd, dhaniya pd. Add salt and little water and cook till almost
done.
Add pepper pd, tamarind juice, peanut pd and fry for ½ min and turn off the stove
Chicken Palak (Suvaiyo Suvai)
Ingredients
Chicken 1/2 kg
Onion 200 gms
Tomato 200 gms
Curd 1 cup
Cinn, clove,bay, card 2 each
Red chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric 1/2 tsp
Ginger garlic paste 2 tsp
Curry leaves
Oil, salt
Palak paste – 2 bunches
Method
Heat oil, fry garam masala
Add onion, gg paste, tomato, g chilli, curd.
Add chilli pd, turmeric, dhaniya
Add chicken, salt, water cook till done.
Add cashew paste (optional)
Add palak paste. And bring to a boil.
Garnish with cilantro and curry leaves.
Chicken 1/2 kg
Onion 200 gms
Tomato 200 gms
Curd 1 cup
Cinn, clove,bay, card 2 each
Red chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric 1/2 tsp
Ginger garlic paste 2 tsp
Curry leaves
Oil, salt
Palak paste – 2 bunches
Method
Heat oil, fry garam masala
Add onion, gg paste, tomato, g chilli, curd.
Add chilli pd, turmeric, dhaniya
Add chicken, salt, water cook till done.
Add cashew paste (optional)
Add palak paste. And bring to a boil.
Garnish with cilantro and curry leaves.
Murungakka, Mocche Kotte, Manga Thokku (Suvaiyo Suvai)
Mocche kotte 1 cup
Drumsticks 2
Mango 1
Onion 50 gms
Tomato 200 gms
ginger & garlic paste 2 tsp
turmeric ½
dhaniya 3
chilli pd 2
cashew 10
saunf 1 tsp
cuury leaves
pudina
coconut ¼ grated
salt
oil - nallenne
g chilli 2
Grind coconut, saunf, cashew and g chilli(optional) to a paste.
Heat oil and season with curry leaves, saunf
Fry onion and then g&g paste till the smell goes.
Add tomato and fry till pulpy. Add mocche and drumsticks.
Add all the pds (dhaniya, turmeric, chilli) and g chilli
Add pudina. And cook till the veg are done with little water and salt.
Add the ground paste. Cook for few mins.
Add mango and bring to a boil and turn off the stove.
Garnish with cilantro and curry leaves.
Drumsticks 2
Mango 1
Onion 50 gms
Tomato 200 gms
ginger & garlic paste 2 tsp
turmeric ½
dhaniya 3
chilli pd 2
cashew 10
saunf 1 tsp
cuury leaves
pudina
coconut ¼ grated
salt
oil - nallenne
g chilli 2
Grind coconut, saunf, cashew and g chilli(optional) to a paste.
Heat oil and season with curry leaves, saunf
Fry onion and then g&g paste till the smell goes.
Add tomato and fry till pulpy. Add mocche and drumsticks.
Add all the pds (dhaniya, turmeric, chilli) and g chilli
Add pudina. And cook till the veg are done with little water and salt.
Add the ground paste. Cook for few mins.
Add mango and bring to a boil and turn off the stove.
Garnish with cilantro and curry leaves.
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