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.
