DYNAMIC CULINARY CHEF FACTORY : SOUTH INDIAN TRADTIONAL COOK BOOK

STARTERS

Page Nos.
Baby Corn Pepper Fry
:
01
Fish Bafat Fry
:
02 - 03

Main Course : - Veg :

Tomato Pappu
:
04
Kalan Melagu Masala
:
05
Kathrikai Kara Kozhambu
:
06
Urulai Vathakal
:
07
Dharwad Pahani Masala
:
08
Makkacholam Keerai Kadayal
:
09
Poriyal of the Day
:
10
Pachakari Stew
:
11

Main Course : Non - Veg
:

Royal Igguru
:
12
kori gassi
:
13
Karaikudi Kozhi Kozhambu
:
14
Coorgu Erachi Curry
:
15
Karavalli Mutton Curry
:
16
Thanjavur Meen Kozhambu
:
17

BABY CORN PEPPER FRY

Ingredients
:
Qty

Baby Corn
:
300 Gms

Red chilly Paste
:
120 gms

Salt
:
To taste

Corn Flour
:
1 ½ tbsp.

Besan Flour
:
1 tbsp

Curry Leaves
:
Few

Melagu Masala
:
200 gms

Oil
:
To fry

METHOD :

- Cut the baby corn into diamonds and blanch then.

- Coat them with a marinade of the chilly paste, flours, water and salt

- Deep fat try till done

- Heat the melagu masala in a pan end salt the baby corn in the masala.

BAFAT MASALA : POWDER

INGREDIENTS :

Red chilly powder
:
175 gms
Coriander seeds
:
125 gms
Jeera
:
50 gms
Khas khas
:
50 gms
Cloves
:
25 gms
Cinnamon stick
:
25 gms

METHOD :

(i) Dry roast or sun - dry all the above ingredients individually.

(ii) Make a fine powder and store in

STEW POWDER

INGREDINTS :

Pepper corn
:
125 gms
Jeera
:
200 gms
Turmeric
:
25 gms
Cloves
:
25 gms
Cinnamon Stick
:
30 gms

(1) Sun-dry all the above ingredients and powder them.

FISH BAFAT MASALA FRY

INGREDIENTS :

Seer fish slices
:
8 slice
Bafat masala
:
3 tbsp
Stew powder
:
1 tbsp
Jeera
:
1 tbsp
Coriander seeds
:
1 tbsp
Poppy seeds
:
1 tbsp
Cloves
:
6 Nos.
Clnnamon
:
10 gms
Ginger
:
20 gms
Turmeric
:
1 tbsp
Garlic
:
30 gms
Salat
:
to taste
Lemon
:
2 Nos.
Oil
:
50 ml

Method :

· Clean wash and slice seer fish
· Grind ingredients 2 to 11 to a fine roste
· Apply the ground paste on the fish slices add lemon juice and salt cheek the seasoning and keep it side for ½ on hour.
· Shallow fry on the tawa and serve hot.

Colour : Brown
Garnish : Onion Rings lemon wdges .

TOMATO PAPPU

1. BASIC TOMATO DAL

ING :

Toor dal (lentil)
:
1 cup
Garlic
:
3 tbsp
Asotoetida
:
¼ tbsp
Oil
:
½ tbsp
Turmeric powder
:
½ tbsp

SEASONING :

Oil
:
1 tbsp
Ghpo
:
1 tbsp
Mustard seeds
:
1 tbsp
Cummin seeds
:
1 tbsp
Curry leaves
:
few
Onion (Chopped)
:
1 large
Green chilly (slit)
:
4Nos.
Tomatoes (red co lour) (cherry) (cup)
:

Salt to taste

To Garnish : chaffed coriander leaves

- Heat oil i n a pan and season with musterd seeds, cumin seeds and curry leaves, odd onion. and when transparent, add green chilies and tomatoes and try the ingredients till tomatoes.

- add this to the cooked, dal boil for 3 - 4 minutes and add salt to taste, add. Ghee in tbsp.

KALAN MELAGU MASALA

Ing. :

Mushroom (Alan)
:
500 gms
Onion chop
:
150 gms
Tomato chop
:
50 gms
Garam masala whole
:
6 gms
Fennel seeds
::
5 gms
Pepper cornwhole
:
50 gms
Cashunut
:
50 gms
Coconut pastor
:
50 gms ( ½ nos)
Dhaniya powder
:
2 tbsp
Turmaric pwder
:
1 tbsp
Lemon (for juice)
:
1 N.
Oil
:
50 gms
G.G. paste
:
2 tbsp
Curry leaves
:
few

Method :

- Heat oil add green masala whole and fennel seeds, chopped onion and cook well

- add the G.G. paste and tomato.

- Soak the cashew nut, pepper corn, G. Masala Fennel seeds, and grind to a rough paste

- After a while add the masala salt, and lemon juice, curry leaves and cook well.

KATHRIKAI KARA KOZHAMBU

Ing:

Brinjals
:
250 gms

Tomato
:
1 large

Small onion
:
75 gms

Small red garlic
:
25 gms
To Grind
Red chillies
:
15 gms
:
Dhaniya seeds
:
15 gms

Grated coconut
:
½ Nos.
Seasoning :
Til oil
:
50 ml

fennel seeds
:
1 no.

Methi seeds
:
1 tbsp

Curry leaves
:
few

Musterd seeds
:
1 tbsp

Method :

- Heat oil temper with methi seeds one musterd seeds, fennel seeds.

- add sliced onions soute, add tomerind juice

- add turmeric, and add grind masala disolved in water

- Being it to boil and then simmer, cook till the row ness of the masala had gone.

- Add the bringjals and cook till the pieces are done add the seasoning.

URULAI VATHAKAL

Ingredients :

Potatoes Tersely
:
500 gms
Onion
:
250 gms
Tomatoes
:
150 gms
Chilly powder
:
25 gms
Turmeric
:
Pinch
Corriender powder
:
10 grms
Oil
:
100 mil
Jeera
:
1 tbsp
Musters
:
1 tbsp
Red chilly whole
:
7 Nos.
G.G. Paste
:
15 gms
Salt
:
To taste

Method :

- Boil the pototoes separately

- Heast oil and add the muster, jeera and red chilly whole

- Add the chopped onion and brown

- Add the G.G. Pste, and add the tomatoes

- Add the spicps and dry the masala

- add the potatoes and dry the mixture.

- Add the coriander leaves and curry leaves frud.

MAKKACHOLAM KEERAI KADAYAL

Ingredient :
Spinach and Cotn Curry

Mollai xeerai (greens) chopped
:
1 bunch (3 cups)
Makkacholam (corn (corn frath)
:
½ cup
Red gram dal
:
½ cup
Turmeric powder
:
½ tbsp
Garlic
:
3 Flokes
Asatoctia
:
½ tbsp
Oil
:
½ tbsp
Onion (chopped)
:
1
Green chilly
:
4
Tomato
:
2
Salt
:
to taste
Tamarind jute
:
1 tbsp
Seasoning :

2 tbsp
:
ghee
1 heard tss
:
Vadagam

Method :
- Wash the dal, add turmeric powder, garlic asafoetida, oil and water, and cook for 20 min.

- - Add green keerai and lorn half of the chop onions. of chillies chop tomatoes. salt and tamarind privad cook for another 5 minutes.

- Heat ghee i n a trying pan and add vadagm and the rest of the chopped onion, when, the valagan crackles, and when the onion turns light brown,

- and the seasoning i nto the spinach mixture.

PORIYAL OF THA DAL

SAUTED GREENS : PORIYAL

SEASONING :

1 tbsp
:
Oil
½ tbsp
:
Mustard seeds
½ tbsp
:
Split black green dal
Flakes
:
Garlic
L
:
Red chillyes (broken)
1 Small
:
Onion chopped
Few
:
Curry leaes
Salt to taste

To Garnish

geated coconut
Corrionder leaves .

- Heat oil in a kadai , and season with mustered seeds black green dal garlic and red chilly when it crockel add chopped onio n and curry paves g. chilly and saute till it turns teans parent.

- Add the greens and the salt and cover with a lid cook o n low heat til l water is absarbed and the greens are cooked.

PACHAKAR STEW

Ingredients :

Coconut oil
:
25 gms
Sliced onion
:
125 gms
Slit green chilly
:
25 gms
Curry leaves
:
Few
Ginger tulienne
:
25 gms
Corrot batons
:
100 gms
Green peace
:
50 gms
Coconut Milk
:
1 ltr.
Potato tubes
:
100 gms
Becons
:
80 gms

Method :

- Heat the coconut oil and soute the onion ginger curry leaves and slit. Green chilly.

- Cover with water and allow to look.
- Add the Potato dues and salt.
- When the potatoes are ¾ th done add the removing vegetables and cook them.
- Coconut milk and season.

APPAM
Ingredients :

Row rice
:
1 kg.
Sugar
:
10 gms
Salt
:
20 gms.

Method : Soak the rice and grind to a smooth paste,

- Take out 100% of the ground paste and add 10 ports of water to it.
- Cook an a five till a starely launders terms.
- And this to the batter and allow to ferment
- Dilute that batter with wastes and season it.

ROYYAL IGGURU

Ingredients :

Prawns
:
1 Kg
Onion
:
100 gms
Tomato
:
100 gms
Green chilly
:
4 Nos
G.G. Paste
:
1 tbsp
Coconut Paste
:
2 tbsp
Curry leaves
:
few
Cinnamon
:
½ pinch
Claves
:
½ tbsp
Ceridian
:
½ kg
Coriander leaves
:
Spring
Oil
:
20ml
Red chilly powder
:
1 tbsp
Turmeric

Pinch
Coriander powder
:
1 tbsp

Method :

- Heat oil and add half the onion and tomato south till brown.

- Add the Green chillies, curry leaves, Ginger Garlic Paste, Garam masala powder and add a little water .

- Make a paste or the remaining onion and tomatoes.

- Add this paste to the masala and look well.

- Finish with the prawns and chapped. Corriander leaves..

KORI GASSI

Ingredients :

Chicken
:
1 Kg
Coriander seeds

15 gms
Red chilly (whole)
:
15 gms
Cumin (jeera)
:
01 gms
Mustered seeds
:
01 gms
Pepper corn
:
08 gms
Coconut (grated)
:
01 Nos.
Garlic
:
10 Nos.
Onion
:
200 gms
Tomato
:
100 gms
Coconut milk
:
½ Nos.
Curry leaves
:
Few
Coconut oil
:
25 gms
Fenugreek seeds (Powder)
:
12.5 inch
Salt
:
to taste

Method :

- Dry rosast all items from No. 2 to No. 7 individually.

- Add ½ th of Onion and garlic to the roasted items. grind to a fine paste and kopp it asids .

- Slice rest of the onions and chop the tomatos clean and with a chicken into m.k. pieces

- Heat little coconut oil in a vessel add onion and curry leaves try til l golden brown colour tomatoes and cook for a few minutes.

- Add chicken and saute it for sometime, add the ground masala and cook , it finally add coconut milk.

- Adjust seasoning and finish with a pinch of fingered seeds powder.

KARAIKUDI KOZHI KOZHAMBU

Ingredients :

Chicken tikka
:
1 Kg.
Small onion
:
150 gms
Tomatoes chopped
:
150 gms
Curry leaves
:
Few
Chilly powder
:
2 tbsp
Dhaniya powder
:
1 tbsp
Jeera powder
:
½ tpsp
(Femol) sound powder
:
½ tbsp
Turmericc
:
Pinch
Garam Masala powder
:
1 tbsp
Garam masala whole
:
5 gms
Coconut paste
:
40 gms
Xhus Xhus Paste
:
10 gms
Cashew paste
:
10 gms
Curiender leaves
:
spring
Oil
:
20 ml
Ginger - garlic paste
:
1 ½ tbsp

Method :

- Heat oil add Garam masala whole, chopped onion and cook well.
- Add the ginger garlic paste and add the chicken pieces.

- After a while add the tomatoes, salt and turmeric.

- Add the spices and cook well.

- Finish with the pastes and chopped coriender leaves.

COORGU ERACHI CURRY

Ingredients :

Mutton
:
1 kg.
Onion, chop
:
5 Nos.
Tomato chop
:
5 Nos.
Garam masala aholp
:
2 tbsp
Garlic chilies
:
5 Nos.
Turmeric powder
:
1 tbsp
Chilly powder
:
For flavor
Dhaniya powder
:
For flavor
Salt
:
To taste
Oil
:
50 ml
Garam masala powder
:
2 tbsp
Coorgh vinegar (Black vinyl)
:
50 ml

Method :

- Boil the mutton with salt and G.G . Pasto

- Heat oil add the garam masala whole and c.l. chopped onion, Garlic chilly , and cook till brown.

- Add the tomatoes and boiled mutton with the masala powders, and vinegar.

KARAVALLI MUTTON CURRY

Ingredients :

1 Kg. Mutton
:

Masala : 1

Coriender powder
:
1 tbsp
Chill powder
:
2 tbsp
Turmeric powder
:
1 tbsp

Masala : 2

Jeera seeds, cummin
:
1 tbsp = Poppy seeds : 1 tbsp
Fennel seeds
:
1 tbsp
Mustord seeds
:
1 N.
Oil Garam masala whole

Oninon (Chopped fiind)

Tomato (chep)

Salt to taste

Tamrind

G.G. Paste

Method :

- Broil the ing; listed under msala : xond grind to a time paste.

- Try chopped onions and tomatoes i n oil and G.G.

- Add the boy locups and the ground masala paste cook for a few minute and then.

- Add the mutton piece, look for about half n hour or until the mutton is looked.

Garnish : Corionder leves :
Curry lives : (Typad)

THANJAVUR MEEN KOZHAMBU
Ingredients :

25- gms Fish (Sear or Pomtret)
To Grind :

1 Cup
:
Grated coolonut

2 cup

Onion small
6 cups

Pepper corn
8 cup

Red chilly
1 tbsp

Coriender seeds
10 Floakes

Garlic
1 long
:
tomato

Seasoning : Mustered seeds : mithi seeds :

2 tbsp
:
Jingelly oil
2 tbsp
:
Vadagam
1
:
Onion finely chopped
8 tbsp
:
Garlic
1 tbsp
:
Salt to taste

Method :
- Dry roast half the quantity of colonut in a feedin

- Heat oil add methi seeds and mushrad seed and add whole garlic and drop onion and vadagam curry leaves add grind masala, til l cook

- Add tomato pure and tamrid pure look. T.. a while and add thee fish cubes.
- Cook till done and season.

Method :
- Heat oil gently in a ehavy vessel, addvordagam 1 chopped onion and garlic. fry til l light brown, and add the ground masala and try till the masala is blended and the oil rises to the surface. Add temrind extract, turmeric powder sait and 4 cups of water, simmer on low heat till the curry becomes thick , add the fish pieces.