Fish roast

Ingredients:

Garlic - 10 pods
White yolk of egg- 2 eggs
Red chillis - 15 nos
Fennel seeds - 1 teaspoon
Cornfloor powder - 1 table spoon
salt as required

Method:

1.Grind the above paste well except cornfloor powder.
2.Mix the mixture with cornflower powder.

3.Marinate fish with this paste and leave it for about 1 hour.
4.Deep fry the fish and serve it hot

Gulab jamun

This is such a delicious recipe and my favourite one.The name literally is gulab meaning rose and jamun- the only thing I can think of is a round fruit of the same name. (If anyone knows better let me know!).I ve made this in a traditional style using kova.We can also make this using instant mix which are available in all grocery stores.

Ingredients:

Whole dried milk (kova) -1 cup
Refined flour -2 tbsp
Sugar 1-1/2 cup

Cardamom powder- 2 teaspoon
Baking powder -1/4 tsp.
Water -3 cups
Oil as required


Method:

1. Mix sugar, water and cardamom powder and cook until the consistency becomes thick.

2. Mix kova, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough).

3. Make small balls of equal size. Be sure that the balls are smooth and no crack develops. Keep aside.

4. Heat oil in a deep frying pan.

5. Deep fry the balls over medium heat until golden brown.

6. Put the balls in hot syrup and keep aside for 10-12 minutes.

7. Gulab Jamuns are ready.

Vadakari kuzhambu

This is a special chennai based dish which goes very well with Idly, dosai and appam. Tired of making regular chutney’s and sambar’s?? try this delicious vada curry for a change!!

Ingredients:

Channa Dal - 2 Cups

Onions - 2 Medium

Green Chillies - 4 nos

Ginger garlic paste - 2 tablespoon

Tomato - 1 big

Cinnamon,bay leaves - a little

Salt - to taste

To make a paste:

small onions - 1/2 cup

Red Chilli powder - 1 tablespoon

shredded cocunut - 1/2 cup

Coriander seeds - 1 tablespoon

cumin seeds- 1 teaspoon

pepper corns - 1 teaspoon

Method:

Soak Channadal for 8-10 hours and grind it coarsely, add little salt and make small vadas (don't bother about the shape of the vadas) and keep aside.
Next in a broad saucepan add little oil, first add the cardamom and bayleaves. Next add the garlic.
Add the onions (cut lengthwise) and fry till it is brown.
Now add ginger-garlic paste and fry till the raw smell goes.
After this is done add the chopped tomatoes and red chilli powder, fry for 2 mins and close the lid for few mins till the tomatoes are cooked.
Now add the ground paste and 4-5 cups of water and let it boil. While the water starts boiling add coriander leaves
Take the vadas and add it to the boiling gravy.
Add salt and remove from fire. If the curry becomes very thick add some more water, the curry should ne neither too thick nor too liquid. Now your curry is ready to be served.

Obbutu(poli)

Opputu which is also known as Poli among many people is like a different kind of stuffed sweet chappathi made of maida /all purpose flour.In gounder's culture particularly in Erode dt, this dish is a must in all auspicious occasions.


Ingredients:
Grated cocunut - 1
Jaggery(karumbu chakkarai) - 200 gm
cardamom - 4 nos
All purpose flour(Maida) - 250 gm
Oil - 250 ml


Method for the stuffing:

1.Grind the grated cocunut.When it is half grinded,add the jaggery and cardamom.

2.Finely grind it and make it into small balls.

Method for making obbutu:

1.Knead maida, cooking oil, and water into a nice dough and keep it aside for 2 hours.

2.Make a chappathi with dough. Keep enough stuffing inside.Close it by pulling the edges together and press it with hand /palm to make it flat.

3.Make them similar to stuffed chappatis with the kneaded dough and the cocunut ball.3.Toast them in Tava using ghee and cook both sides.

Mutton kuzhambu

This mutton kuzhambu is basically originated from villages of Tamilnadu. If few variations are made in this recipe, we can make chettinadu masala curry out of this. The authentic Mutton masala is hand grinded. It also would have contributed much to taste. But these days we have to satisfy with the taste we get from the masala grinded in the mixie.

Ingredients:

Mutton-1/2 kg (with bones)
Tomatoes-2 nos
Curry leaves – few

To make a paste:

Small onions(shallots)- 15 nos Red chillies - 6 nos
Ginger garlic paste-2 teaspoon





Curry leaves- 4

Turmeric powder – 1 spoon
Kaskas-1 teaspoon
Coriander powder-2 tablespoon
Fennel seeds(Sombu) – 1 teaspoon
Pepper corns – 1 teaspoon

Method:

1. Cook the mutton with a pinch of turmeric powder and salt for 5 minutes and drain it.
2. Heat 4 spoons of oil in a pan and add mustard seeds to splutter. 3. Add the curry leaves and cut tomatoes and sauté it for 2 mins.
4. Add the mutton pieces, salt and the ground paste. Give a nice mix and close the lid.Let it cook for 20 mins.

Serve hot with rice or chappathis.

Mangai kulambu

As the name indicates this kuzhambu made with ripe mangoes will be little thick but with the consistency it will be in the midst of gravy and the sambar.I learnt this dish from my in-law who is an expert in village side cuisines.She makes a wonderful kuzhambu out of this, which pairs up with fried appalam .



Mangai kulambu




Ingredients:

Curry leaves-5
Mango-2
Turmeric-1/2 spoon
Jaggery or karuppatti – 2 spoon
Mustard seeds- ½ spoon
Oil-3 tsp
Salt to taste


To make a paste:


Shallots- 1 cup
Coconut shredded-1/2 cup
Coriander seeds -4 spoon
Cumin seeds ­-1 spoon
Pepper corns-1 spoon
Red chilli- 4
Curry leaves-4
Vendhayam-half spoon

Fry the above ingredients and grind it to a fine paste

Method:
1.Heat oil in a pan and add mustard seeds.
2.When it splutters, add curry leaves and the cut mangoes
3.Saute it for few minutes and add the ground paste
4. Add 1 cup of water to it. Cover it partly with a lid and keep in a medium flame.
5. Finally, add jaggery or karupatti .Remove from fire when oil floats on top.

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