Murk Shaki Kuruma

INGREDIENTS :

• Chicken                        - 200 g
• Onion small                  - 100 g
• Tomato                         - 50 g
• Cinnamom                    - 2
• Cardamon                     - 2
• Clove                            - 2
• Green chilly                  - 10
• Aniseed                         - 5 g
• Ginger & garlic paste  - 3 tsp
• Curd                              - 50 ml
• Grated coconut             - 1/2 cup
• Oil                                  - 50 ml
• Poppy                             - 20 g
• Badam                           - 20 g
• Cashew                          - 50 g
• Cream                           - 50 g
• Salt to taste

METHOD :

• Take a bowl add chicken, curd, and ginger garlic paste. Mix well, keep aside for 15 minutes.
• Heat a pan add Poppy, badam, cashew. Fry well.
• Grind the fried items.
• Grind coconut.
• Heat oil add onion, tomato, chilly, cinamom, cardamon, clove and aniseed. Fry well.
• Add chicken and ground items. Mix well.
• Add cream and salt.
• Allow it to boil for 20 minutes.

Kerala Prawn Curry

INGREDIENTS :

• Prawn                           - 250 g
• Coconut  Milk             - 1
• Onion small                 - 100 g
• Tomato                        - 1
• Ginger                         - 10 g
• Lemon                         - 1 small
• Garlic                          - 5 flakes
• Salt                              - 2 tap
• Coconut oil as required
• Green chilly                - 5

METHOD :

• Clean the prawn.
• Take a bowl, add prawn and lemon juice mix well. keep aside for 15 minutes.
• Grind ginger and garlic .
• Heat oil add onion, chilly, ground items, and tomato. Fry well.
• Add prawn, salt and coconut milk.
• Allow it to boil for 15 minutes.
• Garnish with coriander leaf.              

Chicken Kuruma

INGREDIENTS :

• Chicken                      - 1/2 kg
• Potato                         - 3
• Onion small                - 1/4 cup
• Tomato                       -1
• Ginger garlic paste    - 2 tsp
• Grated coconut          - 1/4 cup
• Green chilly               - 4
• Turmeric powder       - 1/4 tsp
• Garam masala powder- 1 tsp
• Red chilly powder         - 1 tsp
• Coriander leaf
• Salt to taste
• Oil for fry

METHOD :

• Clean the chicken.
• Cut chicken, potato and tomato into small pieces.
• Grind coconut and green chilly.
• Heat oil add chopped onion, tomato, and ginger garlic paste.
• Add all powders, ground items, potato, chicken and salt. Mix well.
• Allow it to boil for 20 minutes.
• Garnish with coriander leaf.

Mutton Radish Kuruma

INGREDIENTS :

• Mutton                         - 1/2 kg
• Radish                          - 1/4 kg
• Coconut milk                - 2 cup
• Tomato                         - 100 g
• Green chilly                  - 3
• Onion Bella                  - 2
• Aniseed                        - 1/2 tsp
• Coriander powder        - 3 tsp
• Red chilly powder        - 2 tsp
• Turmeric powder         - 1/4 tsp
• Ginger &garlic paste  - 2 tsp
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Cut mutton into small pieces.
• Heat oil add chopped onion, tomato, green chilly, aniseed, and ginger garlic paste. Fry well.
• Add all powders, mutton, coconut milk and salt. mix well.
• Allow it to boil for 30 minutes.
• Finally add curry leaf. 

Crab Kootu

INGREDIENTS :

• Crab                            - 1/2 kg
• Tomato                       - 2
• Onion small                - 1/4 cup
• Ginger garlic paste    - 2 tsp
• Red chilly powder      - 3 tsp
• Turmeric powder        - 1/2 tsp
• Coriander powder      - 2 tsp
• Aniseed powder         - 1 tsp
• Grated coconut          - 1/4 cup
• Salt to taste
• Oil for fry
• Curry leaf
• Coriander leaf

METHOD :

• Clean the crab.
• Grind coconut.
• Heat oil add chopped onion, tomato, and ginger garlic paste.
• Add all powders, ground items, crab and salt. Mix well.
• Allow it to boil for 20 minutes.
• Garnish with coriander leaf. 

Crab Fry

INGREDIENTS :

• Crab                            - 1/2 kg
• Ginger &garlic paste - 2 tsp
• Aniseed powder         - 1 tsp
• Lime juice                   - 1 tsp
• Red chilly powder       - 3 tsp
• Turmeric powder        - 1/2 tsp
• Salt to taste
• Oil for fry

METHOD :

• Clean the crab.
• Take a bowl add all powders, ginger garlic paste, crab, lime juice, and salt. Mix well.
• Keep a side for 30 minutes.
• Heat oil add crab and fry well.

Finger Fish Fry

INGREDIENTS :

• Vanjaram fish             - 1/2 kg ( boneless )
• Lime juice                   -  1 tsp
• Pepper powder           - 3 tsp
• Egg                              - 1
• Bread crumbs as required
• Salt to taste
• Oil for fry

METHOD :

• Cut fish in finger size.
• Take a bowl add fish, lime juice, pepper powder,  and salt. Mix well. Keep aside for 15 minutes.
• Beaten the egg. Dip the fish to the egg and roll it in the bread crumbs.
• Heat oil and fry well.

Kanava Fish Curry

INGREDIENTS :

• Kanava fish                        - 1/2 kg
• Tomato                           - 2
• Onion small                    - 1/4 cup
• Green chilly                   - 2
• Turmeric powder           - 1/4 tsp
• Coriander powder          - 2 tsp
• Red chilly powder          - 1 tsp
• Coconut milk                  - 1/2 cup
• Ginger & garlic paste    - 1 tsp
• Mustard                         - 1/2 tsp
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Clean the fish and cut into small pieces.
• Heat oil add chopped onion, mustard, curry leaf, tomato and green chilly. fry well.
• Add ginger & garlic paste, all powders, coconut milk and kanava fish. Mix well.
• Allow it to boil for 20 minutes.
• Garnish with coriander leaf. 

Kanava Fish Fry

INGREDIENTS :

• Kanava fish                  - 1/2 kg
• Ginger &garlic paste   - 1 tsp
• Turmeric powder          - 1/4 tsp
• Red chilly powder         - 2 tsp
• Corn flour                      - 1 tsp
• Lime juice                      - 1 tsp
• Salt to taste
• Oil for fry

METHOD :

• Clean the fish and cut into small pieces.
• Take a bowl add kanava fish, red chilly powder, turmeric powder, lime juice, salt, corn flour and ginger & garlic paste.
• Mix well. Keep a side for 30 minutes.
• Heat oil add fish and fry well.

Nutri Salad

INGREDIENTS :

• Cucumber             - 1/4 cup
• Pomegranate        - 1/4 cup
• Ground nut           - 1/4 cup ( cooked )
• Baby corn             - 1/4 cup
• Carrot                   - 1/4 cup
• Lemon juice          - 1 tsp
• Sesame                 - 1 tsp
• Fried ground nut  - 1/4 cup
• Salt to taste
• Lattuce leaf     Few

METHOD :

• Take a bowl add all ingredients and mix well.
• Carnish with coriander leaf.

Raw banana Bhaji

INGREDIENTS :

• Raw banana                - 2 ( peeled and slice very thin)
• Gram flour                  - 1/2 cup
• Raw rice flour             - 4 tsp
• Red chilly powder      - 1/2 tsp
• Cooking soda             - a pinch
• Asafotida                    - 1/2 tsp
• Salt to tsate
• Oil for fry

METHOD :

• Take a bowl add all flours, red chilly powder, , cooking soda, asafitida, and salt.
• Mix well with water.
• Make a thick paste.
• Dip banana to the paste.
• Heat oil add banana and fry well.

Chilly Bhaji ( milagai )

INGREDIENTS :

• Chilly                           - 5 ( bhaji milagai )
• Gram flour                   - 1/2 cup
• Raw rice flour             - 4 tsp
• Asafotida                     - 1/2 tsp
• Red chilly powder       - 1/2 tsp
• Cooking soda              - a pinch
• Salt to taste
• Oil for fry

METHOD :

• Cut chilly in two pieces.
• Take a bowl add all flours, red chilly powder, asafotida,cooking soda and salt.
• Mix well with water.
• Make a thick paste.
• Dip the chilly to the paste.
• Heat oil and fry well.

Egg Bhaji

INGREDIENTS :

• Hard boiled egg             - 4
• Gram flour                     - 1/2 cup
• Raw rice flour                - 4 tsp
• Red chilly powder          - 1 tsp
• Asafotida                        - 1/2 tsp
• Cooking soda                 - a pinch
• Salt to taste
• Oil for fry

METHOD ;

• Take a bowl add all flours, red chilly powder, asafotida, cooking soda and salt.
• Mix well with water.
•  Make a thick paste.
• Dip the egg to the paste.
• Heat oil and fry well.

Potato Bhaji

INGREDIENTS :

• Potato                          - 2
• Gram flour                  - 1 cup
• Maida flour                 - 1 tsp
• Asafotida                     - 1 tsp
• Red chilly powder         - 1 tsp
• Cooking soda               - a pinch
• Salt to taste
• Oil for fry

  METHOD :

• Wash and peel the potato. slice very thin.
• Take a bowl add all flours, red chilly powder, asafotida, cooking powder, and salt.
• Mix well with water.
• Make a thick paste.
• Dip potato slice to the mixture.
• Heat oil and fry well.

Onion Bhaji

INGREDIENTS :

• Onion bella                       - 3 ( peeled and slice very thin )
• Gram flour                        - 1 cup
• Raw rice flour                  - 1 tsp
• Red chilly powder            - 1 tsp
• Cumin                               - 1/2 tsp
• Cooking soda                   - a pinch
• Salt to taste
• Oil for fry

METHOD :

• Take a bowl add all flours, red chilly powder, cumin, cooking soda and salt.
• Mix well with water.
• Make a thick paste.
• Dip onion slice to the mixture.
• Heat oil and fry well.

Keerai Pakoda

INGREDIENTS :

• Keerai                          - 1 bunch Chopped ( any greens )
• Gram flour                   - 1 cup
• Raw rice flour              - 1/4 cup
• Cumin                           - 1 tsp
• Asafotida                      - 1/4 tsp
• Red chilly powder        - 1 tsp
• Green chilly                 - 2
• Salt to taste
• Oil for fry

METHOD :

• Take a bowl add all flours, greens, red chilly powder, asafotida, cumin, green chilly and salt.
• Mix well with little water.
• Heat oil add roughly make small fritters and deep fry in oil.

Cashew Pakoda

INGREDIENTS :

• Cashew                     - 100 g
• Gram flour               - 1 cup
• Raw rice flour          - 1/4 cup
• Red chilly powder    - 1 tsp
• Asafotida                  - 1/2 tsp
• Salt to taste
• Oil for fry

METHOD :

• Take a bowl Add cashew, all flours, red chilly powder, asafotida and salt.
• Mix well with little water.
• Heat oil add cashew and fry well.    

Kadalai Parupu Pakoda

INGREDIENTS :

• Kadalai parupu          - 1 cup
• Onion                          - 1/2 cup
• Green chilly                - 2
• Ginger & garlic paste - 1 tsp
• Mint leaf                      - few
• Coriander leaf              - few
• Curry leaf                     - few
• Aniseed                        - 1/2 tsp
• Salt to taste
• Oil for fry

METHOD :

• Soak kadalai parupu in water for 1 hour .
• Grind kadalai parupi.
• Take a bowl add kadalai parupu, mint leaf, coriander leaf, curry leaf, aniseed, green chilly. onion,  ginger & garlic paste, and salt . Mix well.
• Heat oil add roughly make small fritters and deep fry in oil.

Lady's Finger Pakoda

INGREDIENTS :

• Lady's finger               - 1/4 kg
• Gram flour                   - 1 1/4 cup
• Red chilly powder       - 1 tsp
• Asafotida                     - 1/4 tsp
• Salt to taste
• Oil for fry.

METHOD :

• Cut lady's finger into small pieces.
• Take a bowl add lady's finger, gram flour, Chilly powder. asafitida and salt.
• Mix well with little water.
• Heat oil add lady's finger and fry well. 

Onion Pakoda

INGREDIENTS :

• Onion bella               - 4 ( peeled and chopped into tine strips )
• Gram flour                - 1 cup
• Raw rice flour           - 1/4 cup
• Red chilly powder     - 1 1/2 tsp
• Cumin                        - 1 tsp
• Green chilly              - 2
• Salt to taste
• Oil for fry.

METHOD :

• Take a bowl add all flours, onion, red chilly powder, green chilly, cumin, and salt.
• Mix well with little water.
• Heat oil add onion and deep fry in oil.

Methu Pakoda

INGREDIENTS ;

• Gram flour                - 1 cup
• Raw rice flour           - 1 cup
• Butter                        - 1/2 cup
• Red chilly powder      - 2 tsp
• Salt to taste
• Oil for fry

METHOD :

• Take a bowl add butter, all flours, red chilly powder, and salt .
• Mix well.
• Heat oil add roughly make small fritters and deep fry in oil.           

Masala Kadalai

INGREDIENTS :

• Ground nut               - 2 cup
• Gram flour                - 1 1/2 cup
• Raw rice flour          - 1/4 cup
• Red chilly powder     - 2 1/2 tsp
• Asafotida                  - 1 tsp
• Salt to taste
• Oil for fry

METHOD :

• Take a bowl add ground nut, all flours, red chilly powder, asafotida, and salt.
• Mix well with little water.
• heat oil add ground nut and fry well.

Mint - Coriander Leaf Pakoda

INGREDIENTS :

• Mint                        - 1 bunch ( Chopped )
• Coriander leaf        - 1 bunch        "
• Gram flour              - 1 cup
• Ginger                     - 1 small piece
• Onion small             - 10
• Green chilly            - 3
• Aniseed                   - 1 tsp
• salt to taste
• Oil for fry

METHOD :

• Take a bowl add gram flour, coriander leaf, mint leaf, Ginger, chopped onion, green chilly, aniseed, and salt.
• mix well with little water.
• Heat oil add roughly make small fritters and deep fry in oil.  

Potato Pan Cake

INGREDIENTS :

• Potato                     - 1 ( cooked )
• Maida                    - 3 tsp
• Egg                        - 1
• Garam masala      - 1 tsp
• Red chilly powder - 1/2 tsp
• Turmeric powder  - 1/4 tsp
• Salt to taste
• Oil for fry

METHOD :

• Take a bowl add potato, maida, egg yolk, garam masala, red chilly powder, turmeric powder, and salt . mix well.
• Heat a pan  with little oil and pour the mixture.
• Cook both side.

Mutton Kola Urundai Kulampu

INGREDIENTS :

• Mutton                       - 200 g
• Fried ground nut        - 50 g
• green chilly                - 4
• cashew                       - 10 g
• poppy seeds              - 10 g
• Aniseed                     - 2 tsp
• Pepper                       - 1 tsp
• Cinnamon                  - 2 g
• Coriander leaf           - 1/2 bunch
• Egg                             - 1
• Oil                              - 3 tsp
• Salt to taste

KULAMPU MASALA :
INGREDIENTS :

• Tamarind                       - 20 g
• Onion small                    - 100 g
• Tomato                           - 50 g
• Green chilly                    - 3
• Coriander powder           - 2 tsp
• Turmeric powder            - 1/4 tsp
• Oil                                   - 50 ml
• Fenugreek                      - 1/4 tsp
• Mustard                         - 1/4 tsp
• Ginger & garlic paste   - 2 tsp
• Curry leaf
• Oil for fry

METHOD :

• Take a pan add mutton, ground nut, green chilly, cashew, poppy, aniseed, pepper, cinnamon, coriander leaf, egg, oil, salt and little water. Cook well.
• Grind the cooked items.
• Make them in small size balls.(kola urundai is ready )
• Soak tamarind in water.
• Heat oil add mustard, fenugreek, curryleaf, chopped onion, tomato and green chilly. fry well.
• Add ginger &garlic paste and tamarind extract.
•  Add all powders, salt and kola urundai.
• Allow it to boil for 20 minutes.
• Garnish with coriander leaf.

Mutton Arai Keerai Kaima

INGREDIENTS :

• Mutton                      - 200 g
• Arai keerai               - 1 bunch ( chopped)
• Onion small              - 200 g
• Tomato                     - 250 g
• Green chilly              - 10 g
• Aniseed                     - 1/2 tsp
• Garam masala          - 1 tsp
• Ginger& garlic paste - 3 tsp
• Red chilly powder      - 2 tsp
• Coriander powder      - 3 tsp
• Turmeric powder       - 1/4 tsp
• Oil                              - 100 ml
• Salt to taste.

METHOD :

• Cut mutton into small pieces.
• Heat oil add aniseed, garam masala, and onion. fry well.
• Add tomato, green chilly and ginger &garlic paste.
• Add mutton and all powders.Mix well.
• Allow it to boil for 15 minutes.
• Add keerai and salt. Mix well.
• Again allow it boil for 15 minutes.
• Mutton keerai kaima is ready.

Coconut Sweet

INGREDIENTS :

• Grated coconut     - 1 cup
• Sugar                    - 1/2 cup
• Milk powder        -  5 tsp
• Ghee                    - 3 tsp
• Food color           - a pinch (orange)

METHOD :

• Heat a pan add sugar and little water. Allow it to boil, the sugar completely dissolve.
• Add milk powder and food color.
• Add coconut, and ghee mix well.
• Keep aside for 20 minutes.
• Make them in small size balls. 

Green Gram Stuffed Balls

INGREDIENTS :

• Green gram flour      - 1/2 cup
• Raw rice flour           - 1/2 cup
• Jaggery                     - 1/2 cup
• Cardamom                - 5
• Fried gram flour       - 1/4 cup
• Maida                       - 1/4 cup
• Oil for fry
• Salt to taste

METHOD :

• Dissolve maida in little water with pinch of salt.
• Heat a pan add cardamom and fry well.
• Grind cardamom.
• Heat a pan add jaggery with little. allow it to boil the jaggery completely dissolved.Then filter the syrup.
• Once the syrup cool add green gram flour, raw rice flour, fried gram flour and ground items. Mix well.
• Make them in round shape.
• Then dip in dilute maida.
• Heat oil and fry well. 

Susiyam ( sweet stuffed balls )

INGREDIENTS :

• Maida                   - 1/4 cup
• Grated coconut    - 1/4 cup
• Channa dal           - 1/2 cup
• Jaggery                - 200 g
• Oil for fry
• Salt to taste

METHOD :

• Dissolve maida in little water with pinch of salt.
• Cook channa dal well.
• Grind channa dal and jaggery.
• Heat a pan add coconut and fry well.
• Mix coconut and ground items well.
• Make them in round shape.
• Soak it in dilute maida.
• Heat oil and fry well.

Dal Poli

INGREDIENTS :

• Maida                      - 1/2 cup
• Grated coconut       - 1 cup
• Channa dal             - 1/4 cup
• Jaggery                  - 200 g
• Ghee                      - 2 tsp
• Oil for fry
• Salt to taste

METHOD :

• Cook channa dal.
• Take a bowl add maida, salt, oil and little water. Mix well.
• Keep aside for 4 - 5 hours.
• Heat a pan add ghee and coconut. Fry well.
• Grind channa dal and coconut.
• Take maida dough and make them in round shape.
• Fill the sweet filling and cover completely using the maida dough.
• Roll it round using the rolling spin.
• Heat a pan with little oil and place the poli.
• Cook both the side.

Sweet Poli

INGREDIENTS :

• Maida flour             - 1/2 cup
• Grated coconut       - 1cup
• Jaggery                   - 200 g
• Ghee                       - 2 tsp
• Oil for fry
• Salt to taste.

METHOD :

• Take a bowl add maida, oil, salt and little water. Mix well.
• Keep aside for 4 - 5 hours.
• Heat a pan add ghee and coconut. Fry well.
• Then add jaggery mix well.
• Keep aside for 15 minutes.
• Take maida dough and make them in round shape.
• Fill the sweet filling and cover completely using the maida dough.
• Roll it round using a rolling spin.
• Heat a pan with little oil and place the poli.
• Cook both the side.

Rawa Lattu

INGREDIENTS :

• Rawa                             - 1/2 cup
• Sugar                             - 3/4 cup
• Grated coconut             - 1/2 cup
• Ghee                             - 1 spoon
• Water                           - 1cup
• Cardamom                   - 5

METHOD :

• Heat a pan add cardamom and fry well.
• Then add coconut fry well.
• Grind cardamom.
• Boil the water add rawa, ground items, coconut and ghee.
• Mix well, keep aside for 20 minutes.
• After the rawa cool, make them in small size balls. 

Ginger Pickle

INGREDIENTS :

• Ginger                          - 1/4 kg
• Green chilly                 - 3
• Tamarind juice            - 1/4 cup
• Jaggery                       - 1/4 cup
• Chilly powder              - 3 tsp
• Garlic                          - 5 flakes
• Salt & oil as required

METHOD :

• Clean ginger and cut into small pieces.
• Heat oil add ginger and green chily. Fry well.
• Grind ginger and green chilly.
• Heat oil add garlic flakes, tamarind juice, jaggery and red chilly powder. Fry well.
• Add ground items and salt mix well.

Garlic Pickle

INGREDIENTS :

• Garlic                          - 1/4 kg
• Lime juice                   - 6 tsp
• Coriander powder      - 2 tsp
• Mustard powder        - 1 tsp
• Fenugreek powder     - 1/4 tsp
• Cumin powder            - 1/4 tsp
• Red chilly powder      - 2 1/2 tsp
• Turmeric powder        - 1/4 tsp
• Asafotida                    - 1/4 tsp
• Jaggery                       - 3 tsp
• Salt as required
• Gingelly oil as required.

METHOD :

• Peeled outer skin and cut into small pieces.
• Heat oil add garlic and fry well.
• Add all powders, asafotida and salt. Mix well.
• Add lime juice, and jaggery.
• Keep it in stove for 5 - 10 minutes.

Lime Pickle

INGREDIENTS :

• Lime                        - 1 kg
• Green chilly            - 10
• Asafotida                - 1 tsp
• Mustard                 - 1 tsp
• Fenugreek             - 1/2 tsp
• Red chilly powder - 5 tsp
• Salt as required
• Gingelly oil as required

METHOD :

• Cut lime into small pieces.
• Take a jar put lime, green chilly and salt. Mix well.
• Keep aside for 5 - 6 days. Till the lime becomes tender.
• Heat oil add mustard, fenugreek, asafotida and red chily powder.
• Add lime and mix well.

Mango Pickle

INGREDIENTS :

• Raw mango              - 3
• Mustard powder      - 3 tsp
• Red chilly powder    - 4tsp
• Fenugreek powder   - 1 tsp
• Garlic                        - 15 flakes
• Salt as required
• Gingelly oil as required

METHOD :

• Cut mango into small pieces.
• Take a bowl add mango pieces and salt. Mix well.
• Keep aside for 5 hours.
• Heat gingelly oil add garlic flakes and all powders.
• Add mango and mix well.

Ridge Gourd

INGREDIENTS :

• Ridge Gourd            -- 1/2 cup
• Onion small              -  6
• Grated coconut        - 4 spoon
• Cumin                       - 1/4 tsp
• Dry red chily powder - 2 spoon
• Turmeric powder       - 1/4 tsp
• Mustard                     - 1/4 tsp
• Curry leaf
• Oil for fry
• Salt to taste

METHOD :

• Peel outer skin and cut ridge gourd into small pieces.
• Grind cumin and coconut.
• Heat oil add mustard, chopped onion and curry leaf.
• Add ridge gourd, red chilly powder and turmeric powder.
• Add ground items and salt.
• Allow it to boil for 15 minutes.

Bottle Gourd Kootu

INGREDIENTS :

• Bottle gourd             - 1/2 cup
• Grated coconut        - 4 spoon
• Cumin                       - 1/4 tsp
• Green chilly             - 2
• Mustard                   - 1/4 tsp
• Onion small              - 5
• Curry leaf
• oil for fry
• Salt to taste

METHOD :

• Cut bottle gourd in small pieces.
• Grind coconut, cumin and green chilly.
• Heat oil add mustard, onion, and curry leaf.
• Add bottle gourd and little water. cook well.
• Add ground items and salt.
• Allow it to boil for 10 minutes 

Mango - Papaya Fruti

INGREDIENTS :

• Mango              -  1/4 cup
• Papaya              - 1/4 cup
• Lime juice         - 2 tsp

METHOD :

• Put mango, papaya and lime juice in a blender and blent it well.
• keep it in refrigerator for 15 minutes.

Oats Milk

INGREDIENTS :

• Milk                - 250 ml
• Oats                - 4 spoon
• Badam            - 1 spoon ( crushed )
• Cashew           - 1 spoon ( crushed )
• Sugar as required

METHOD :

• Boil the water , add oats and mix well.
• Allow it to boil for few minutes . (Slow flame)
• Add milk and boil well.
• Finally add crushed badam, cashew and sugar. Mix well.

Lemon Oats

INGREDIENTS :

• Oats                   - 1/2 cup
• Lemon juice       - 2 spoon
• Mustard             - 1/4 tsp
• Green chily        - 1
• Red chilly powder - 1/2 tsp
• Cumin                 - 1/4 tsp
• Curry leaf
• Salt to taste
• Oil for fry.

METHOD :

• Heat a pan add oats and fry well.
• Heat oil add mustard, cumin, green chilly, red chilly powder and curry leaf.
• Add lemon juice, oats and salt.
• Mix well and garnish with coriander leaf.

Oats kichadi

INGREDIENTS :

• Oats                   - 1/2 cup
• Tomato              - 1
• Green chily       - 1
• Onion small      - 5
• Mustard           - 1/4 tsp
• Ghee                - 2 spoon
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Heat a pan add oats and fry well.
• Heat oil add mustard, chopped onion, green chilly, tomato and curry leaf. Fry well.
• Add water and allow it to boil.
• Add oats and salt. Mix well.

Mutton Sukka

INGREDIENTS :

• Mutton                        - 1/4 kg
• Red chilly powder       - 2 spoon
• Coriander powder       - 1 spoon
• turmeric powder          - 1/4 tsp
• Onion small                 - 100 g
• Tomato                        - 1
• Cinnamon                    - 2
• Cardamom                   - 2
• Clove                            - 2
• Aniseed                         - 1/4 tsp
• dry red chilly                 - 2
• Ginger & garlic paste   - 1 spoon
• Salt to taste
• Oil for fry
• Coriander leaf

METHOD :

• Heat a pan add clove, cinnamon, cardamom, aniseed and dry red chilly. fry well.
• Grind the fried items.
• Heat oil add chopped onion, tomato, and ginger & garlic paste.
• Add mutton, all powders, ground items, and salt. mix well.
• Add little water and allow it to boil for 15 minutes.
• Garnish with coriander leaf.

Mutton Pulav

INGREDIENTS :

• Mutton                   - 1/4 kg
• Basmathi rice        - 1 cup
• Curd                       - 1 cup
• Clove                     - 2
• Cinnamom             - 1
• Bay leaf                 - 2
• Ghee                      - 4 tsp
• Onion bella            - 2
• Green chilly           - 4
• Cardamon             - 2
• Ginger& garlic paste - 1 spoon
• Mint leaf               - few
• Coriander leaf      - few
• Oil for fry
• Salt to taste

METHOD :

• Soak rice in water for 30 minutes.
• Heat oil add chopped onion, green chilly, bay leaf, clove, cinnamom, cardamon and ginger garlic paste. fry well.
• Add mint leaf, coriander leaf and and curd.
• Add mutton, salt and rice mix well.
• Add 1 1/2 cup of water. Allow it to boil for 5 minutes.
• Cover and cook for sometimes on slow fire.
• Finally add ghee and mix well.

Nithili Fish Curry ( Kulampu )

INGREDIENTS :

• Nethili fish                    -  1 cup
• Onion small                   - 1/4 cup
• Tomato                          - 1
• Green chilly                  - 2
• Coconut milk                - 1 cup
• Red chilly powder        - 2 spoon
• Coriander powder        - 1 1/2 spoon
• Turmeric powder         - 1/4 tsp
• Tamarind extract         - 1/4 cup
• Garlic flakes                - 6
• Mustard                       - 1/4 tsp
• Oil for fry
• Salt to taste

METHOD :

• Clean the fish.
• Heat oil add chopped onion, green chilly, mustard, and garlic.
• Add tomato and salt. Fry well.
• Add all powders, coconut milk, and tamarind extract.
• Allow it to boil for 10 minutes.
• Add nethili fish . allow it to boil for 5 minutes.

Fish Curry ( kulampu )

INGREDIENTS :

• Fish                            - 6 pieces
• Tomato                      - 1
• Green chilly              -  2
• Onion small               - 10
• Red chilly powder     - 2 spoon
• Fenugreek                 - 1/4 tsp
• Coriander powder     - 1 1/2 spoon
• Turmeric powder      - 1/4 tsp
• Tamarind                  - lemon size
• Mustard                   - 1/4 tsp
• Grated coconut        - 5 spoon
• Curry leaf
• Coriander leaf
• Oil for fry
• Salt to taste

METHOD :

• Clean the fish.
• Grind  the coconut.
• Heat oil add chopped onion, green chilly, mustard, tomato, fenugreek and curry leaf. Fry well.
• Add all powders, ground items and tamarind extract. Mix well.
• Allow it to boil for 10 minutes.
• Add fish and salt.
• Allow it to boil for 5 minutes.
• Garnish with coriander leaf.

Fish Fry

INGREDIENTS :

• Fish              -    5 pieces
• Red chilly powder  - 1 spoon
• Lime juice              - 1 spoon
• Salt as required
• Oil for fry

METHOD :

• Take a bowl Add fish, red chilly powder, and salt. Mix well.
• Finally add lime juice and keep a side for 15 minutes.
• Heat oil add fish and fry well.

Potato - Brinjal Kootu

INGREDIENTS :

• Potato                   - 2
• Brinjal                   - 2
• Drum stick            - 1
• Tomato                  - 1
• Grated coconut     - 5 spoon
• Cumin                    - 1/4 tsp
• Red chilly powder - 2 tsp
• Onion small           - 10
• Mustard                - 1/4 tsp
• Curry leaf
• Salt to taste 
• Oil for fry 

METHOD

• Cut vegetables into small pieces.
• Grind coconut and cumin.
• Heat oil add chopped onion, mustard, tomato and curry leaf. Fry well.
• Add all vegetable, ground items and salt.
• Allow it to boil for 15 minutes.

Simple Mutton Curry ( kulampu )

INGREDIENTS :

• Mutton              - 1/2 kg
• Onion small       - 1/4 kg
• Tomato              - 2
• Ginger               - 1 piece
• Garlic                - 4 flakes
• Red chilly powder - 2 tsp
• Coriander powder - 3 tsp
• Turmeric powder   - 1/2 tsp
• Grated coconut      - 1/2 cup
• Aniseed                  - 1 spoon
• Salt to taste
• Oil for fry
• Curry leaf
• Coriander leaf

METHOD :

• Heat oil add chopped onion, tomato, ginger and garlic paste. fry well.
• Grind coconut and aniseed.
• Add mutton, and all powders.
• Add ground items, salt and 1 1/2 glass water.
• Allow it to boil for 20 minutes.
• Garnish with coriander leaf.

Chicken Curry ( Kulampu)

INGREDIENTS :

• Chicken                - 1/2 kg
• Tamarind              - lemon size
• Turmeric powder  - 1/2 tsp
• Green chilly          - 4
• Onion small           - 1/2 cup
• Tomato                  - 1
• Aniseed                 - 1/2 tsp
• Clove                     - 2
• Cardamon              - 2
• Cinnamom             - 1
• Pepper                   - 2 tsp
• Cumin                    - 2 tsp
• Coriander              - 6 tsp
• Dry red chilly        - 8
• Fenugreek             - 1/4 tsp
• Tuvar dal               - 4 tsp
• Grated coconut     - 1/2 cup
• Salt to taste
• Oil for fry
• Curry leaf

METHOD :

•   Heat a pan add pepper, cumin, coriander, dry red chilly, fenugreek and tuvar dal.fry well.
• Grind the fried items and coconut.
• Heat oil add chopped onion, green chilly, Clove, cinnamom, cardamon and curry leaf.fry well.
• Add tomato, Turmeric powder, and salt.
• Add chicken and ground items. Mix well.
• Allow it to boil for 20 minutes.
• Finally Add tamarind extract.
• Garnish with coriander leaf.

Orange Juice

INGREDIENTS :

• Orange             -  2
• Sugar as required
• water desire quantity

METHOD :

• Peel outer skin and remove the seeds.
• Put orange, sugar and water in a blender and blend well.
• Filter the juice and keep it in refrigerator for 15 minutes.

Milk Kolukattai

INGREDIENTS :

• Rice flour             - 1 cup
• Sugar                    - 1/4 cup
• Grated coconut    - 1/4 cup
• Cardamon            - 5
• Milk                     - 1/4 L

METHOD :

• Take a bowl add rice flour and water mix well.
• Make them into round shape kolukattai.
• Boil the milk. when it is boiling add the kolukattai one by one without breaking.
• Add sugar, grated coconut, and cardamon powder. Mix well.
• Allow it to boil for 15 minutes in low flame.
• Milk Kolukattai is ready.

Moong Dal Kolukattai

INGREDIENTS :

• Raw rice flour        - 1 cup
• Sugar                      - 3/4 cup
• Moong dal              - 5 spoon
• Grated coconut      - 1/4 cup
• Cardamon              - 5

METHOD :

• Heat a pan add moong dal and fry well.
• Take a bowl add raw rice flour, sugar, moong dal, grated coconut and cardamon powder.Mix well.
• Take the rice flour and make them kolukattai shape.
• Use the idly plate and align the kolukattai into the cooker.
• Steam for 10 minutes.
• Kolukattai is ready. 

Sugar Kolukattai

INGREDIENTS :

• Raw rice flour    - 1 cup
• Sugar                  - 3/4 cup
• Grated coconut  - 1/4 cup
• Cardamon powder - 1 tsp          

METHOD :

• Take a bowl add rice flour, sugar, grated coconut, cardamon and water. Mix well.
• Take the flour and make them kolukattai shape.
• Steam for 10 minutes.
• Kolukattai is ready. 

Kara Kolukattai

INGREDIENTS :

• Raw rice flour         - 1 cup
• Urad dal                  - 1 cup
• Dry red chilly         - 10
• Asafotida               - 1/4 tsp
• Mustard                - 1/4 tsp
• Oil for fry
• Salt to taste
• Curry leaf

METHOD :

• Soak urad dal in water for half an hour.
• Grind urad dal, dry red chilly and salt.
• Cook the grind items in cooker for 5 minutes (with out weight)
• Heat oil add mustard, curry leaf and cooked items. Mix well. Poornam is ready.
• Take the rice flour and make them kolukattai shape.
• Fill the kara poornam into the desire shape kolukattai.
• Use idly plate and align the kolukattai into the cooker.
• Steam for 10 minutes.
• Kolukattai is ready. 

Sweet Kolukattai

INGREDIENTS :

• Raw rice               - 1 cup
• Jaggery                - 1/4 kg
• Grated coconut    - 1 cup
• Cardamon            - 10

METHOD :

• Soak rice in water for 1 hour.Strain the water.
• grind the rice nicely.
• Boil 2 1/2 cup of water add rice flour and mix well. Remove from fire.
• Rice flour cool down for sometimes.
• Heat a pan add grated coconut and fry well.
• Add jaggery and cardamon. Mix well. Poornam is ready.
• Take the rice flour and make them kolukattai shape.
• Fill the sweet poornam into the desire shape kolukattai.
• Use idly plate and align the kolukattai into the cooker.
• Steam for 10 minutes.
• Kollukattai is ready.

Mixed Sundal

INGREDIENTS :

• White channa, peas, green gram, karamani, channa dal, Soya peans, ground nut, Rajma,  - 2 tsp (mixed )
• Mustard               - 1/4 tsp
• Urad dal               - 1/4 tsp
• Coriander            - 2 tsp
• Dry red chily       - 2
• asafotida              - 1/4 tsp
• Grated coconut   - 4 tsp
• Cumin powder    - 1/4 tsp               
• Oil for fry
• Salt to taste
• Curry leaf

METHOD :

• Soak all dal in water for 7 hours.
• Cook all dal.
• Heat a pan add coriander and dry red chily. Fry well.
• Grind the fried items.
• Heat oil add mustard, urad dal, asafotida, cumin powder and curry leaf.
• Add all dal, ground items and salt.
• Add grated coconut and mix well.
•  

White Channa Sundal

INGREDIENTS :

• White channa         - 1/2 cup
• Grated coconut      - 1/4 cup
• Onion small            - 8
• Dry red chilly         - 6
• Mustard                 - 1/4 tsp
• Asafotida               - 1/4 tsp
• Oil for fry
• Salt to taste
• Curry leaf

METHOD :

• Soak White channa in water for over night.
• Cook white channa in cooker.
• Heat oil add chopped onion, mustard, dry red chilly, asafotida and curry leaf.
• Add white channa and salt.
• Add grated coconut and mix well.

Channa Dal Sundal

INGREDIENTS :

• Channa dal          - 1/2 cup
• Grated coconut   - 1/4 cup
• Onion small         - 8
• Mustard              - 1/4 tsp
• Dry red chilly     - 5
• Oil for fry
• Salt to taste
• Curry leaf

METHOD :

• Cook channa dal well.
• Heat oil add chopped onion, mustard. dry red chilly and curry leaf.
• Add channa dal and salt.
• Add grated coconut and mix well.

Green Gram Sundal

INGREDIENTS :

• Green gram         - 1/2 cup
• Grated coconut   - 1/4 cup
• Mustard              - 1/4 tsp
• Dry red chilly      - 5
• Onion small         - 8
• Oil for fry
• Salt to taste
• Curry leaf.

METHOD :

• Cook green gram well. strain the water.
• Heat oil add chopped onion, mustard, dry red chilly and curry leaf.
• Add green gram and salt.
• Finally add grated coconut and mix well.

Peas Sundal

INGREDIENTS :

• Peas                    - 1/2 cup
• Grated coconut   - 1/4 cup
• Dry red chilly     - 5
• Onion small        - 8
• Mustard             - 1/4 tsp
• Coriander leaf
• Oil for fry
• Salt to taste
• Curry leaf

METHOD :

• Soak peas in water for over night.
• Cook peas in pressure cooker.
• Heat oil add chopped onion, mustard, dry red chilly and curry leaf. fry well.
• Add peas and salt.
• Finally add grated coconut and mix well.
• Garnish with coriander leaf.

Ground Nut Sundal

INGREDIENTS:

• Ground nut    - 1 kg
• green chilly   - 5
• Ginger          - 1 piece
• Grated coconut  - 1 1/2 cup
• Sesame              - 1/4 tsp
• Poppy seeds      - 1 tsp
• mustard             - 1/4 tsp
• Dry red chilly   - 2
• Asafotida          - 1/4 tsp
• Salt to taste
• Oil for fry
• Curry leaf

METHOD :

• Soak ground nut in water for 2 hours.
• Cook ground nut in pressure cooker.
• Heat a pan add sesame and poppy seeds. Fry well.
• Grind the fried items.
• Grind ginger, green chilly, and grated coconut.
• Heat oil add mustard, dry red chilly, asafotida and curry leaf. Fry well.
• Add ground nut, ground items and salt. Mix well.
• Sundal is ready.

Idly Upma

INGREDIENTS :

• Idly                       - 4
• Mustard               - 1/4 tsp
• Urad dal               - 1/4 tsp
• Green chilly         - 2
• Onion small         - 5
• Turmeric powder - 1/4 tsp
• Oil for fry
• Salt to taste
• Curry leaf

METHOD :

• Powder the idly with hand.
• Heat oil add chopped onion, mustard, urad dal, green chilly and curry leaf.
• Add powdered idly, turmeric powder and salt. mix well.
• Idly upma is ready.

Chilly Idly

INGREDIENTS :

• Idly                             - 4
• Tomato                       - 1
• Maida                         - 1/4 cup
• Onion bella                 - 1
• Red chilly powder      - 1 spoon
• Cashew                       - 5
• Ginger& garlic paste - 1 spoon
• Green chilly                - 2
• Capsicum                    - 1
• Onion small                - 5
• Oil for fry
• Salt to taste
• Coriander leaf

METHOD :

• Cut idly into small pieces.
• Dissolve maida in little water.
• Dip the idly pieces in maida.
• Heat oil and fry the idly.
• Heat oil add chopped onion bella and tomato. fry well.
• Grind fried items and cashew.
• Heat oil add chopped onion, green chilly, ginger and garlic paste and capsicum. fry well.
• Add ground items, fried idly, red chilly powder and salt. Mix well.
• Garnish with coriander leaf.

Vermicelli Idly

INGREDIENTS :

• Vermecelli              - 150 g
• Curd                        - 150 ml
• Green chilly            - 2
• Ginger                     - 1 piece
• Mustard                  - 1/4 tsp
• Cumin                     - 1/4 tsp
• Asafotida               - 1/4 tsp
• Salt to taste
• Oil for fry
• Curry leaf  - few
• Coriander leaf

METHOD :

• Take a bowl add vermecelli, curd and salt. Mix well.
• Heat oil add mustard, cumin, asafotida and curry leaf.
• Add green chilly and ginger. Fry well.
• Add all fried items into vermecelli mixture.
• Then add little water. Keep it for 15 minutes.
• Smear the idly cup with little oil. pour the mixture.
• Steam for around 15 minutes in a idly cooker.
• Idly is ready.

Papaya Juice

INGREDIENTS :

• Papaya            - 1/4 cup
• Sugar as required
• Ice cubes
• Water desired quantity.

METHOD :

• Cut papaya into small pieces.
• Blend papaya, sugar, ice cubes and water. blend well.
• Papaya juice is ready.

Grapes Juice

INGREDIENTS :

• Grapes            - 1 cup
• Sugar as required
• Ice cubes

METHOD :

• Blend grapes in a blender to extract the juice.
• Add sugar and ice cubes. Blent it well.
• Grapes juice is ready.

Dates Milk Shake

INGREDIENTS :

• Dates       - 1/4 cup
• Milk         - 1/2 L
• Sugar as required
• Ice cubes

METHOD :

• Cut dates inti small pieces and remove the seeds.
• Blend dates, sugar, milk and ice cubes.
• Dates milk shake is ready.

Water Melon Juice

INGREDIENTS :

• Water melon        - 1/4 cup
• Sugar as required
• ice cubes

METHOD :

• Cut water melon into small pieces and remove the seeds.
• Blend water melon and extract the juice.
• Add sugar and ice cubes. Blend well.
• Water melon juice is ready .

Mango Juice

INGREDIENTS :

• Mango            - 1
• Milk                - 1/4 cup
• Sugar as required
• Ice cubes

METHOD :

• Cut mango into small pieces and remove the seed.
• Blend mango and sugar.
• Add milk and ice cubes. Blend it well.
• Mango juice is ready.