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
|
|
:
| |
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.
No comments:
Post a Comment