Vendhaya Kali(Fenugreek Breakfast)

Vendhayam or Fenugreek is good in medicinal values its good to have it in our food. It is good source of protein,Magnesium,Copper and good source of dietary fibre and Iron.

Ingredients:
Fenugreek - 2 spoons
Rice-1 cup
Grated Jaggery(black one)
Gingely oil-3 spoons
Water -3 cups

Cocunut scrappings-1 hand full
Salt -2 pinches(just for taste)

Preparation:

Soak rice and vendhayam for 3 to 4 hours and make it batter(it should not be thick). Grate the jaggery and keep it aside. Add 3 cups of water with the batter and keep stirring in medium flame. Add grated jaggery, coconut scrapings and gingely oil. When the pan sticks with batter put of the stove.

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Coriander leaf Chutney

Goodness of corriander leaf

High in calcium, iron, magnesium, vitamin A, vitamin B6, vitamin C, Zinc etc...

Ingredients:

Corriander leaf-1 bundle

Corriander seeds -1 table spoon

zeera - 1/2 table spoon

red chilli-3

tamarind- goose berry size

garlic- 4 pods

salt

oil to fry

Preparation:

Fry in a pan each ingredients seperately by adding oil. Also fry coriander leaf for 2 -3 minutes. Let its hotness reduce . then add everything along with salt in mixie and grind it.

You have have this chutney with curd rice, idli and dosa.

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Typical Tamil Nadu aatu kari kulambu(Goat Gravy)-My Mom's style

I'm Sure you will never be able to forget the taste of our authentic dish-Kari Kulambu(this is my mom's special.my friends,relatives and our guest every one don't forget the taste.I'll be adding one by one my mom's delicious recipe.)

Ingredients:

Mutton -1/2 kg

Small Onion-25-30

tumeric powder-1/2 tablespoon

Mustard seeds - 1 table spoon

Corriander seeds-1 hand full

feenel seeds(perumjeerakam in tamil)-half the quantity of coriander seeds

Red Chilli-6-7

Cocunut-half part fully

Oil -to fry

Salt to taste

Curry leaves-10 -15 leaves

Preparation :

Fry without oil the spices one by one coriander, fennel seeds and chilli(remember one by one)

And grind it finely and make it powder.

Gind the cocunut into paste in mixer.keep it aside

Add mutton,onion and tumeric with water till mutton is half sunk. keep this in cooker and wait for the first whistle, then keep it in low flame for 10 minutes.

Now add the prepared powder(prepared in the above mentioned way) and cocunut paste keep it in low flame for about 10-15 minutes.

Now in seperate pan add oil then put mustard seeds ,onion and curry leaves and fry for 1min and turn off the gas, add this to the gravy. Now the delicious aatu kari kulambu is ready.You can have this kulambu with rice and for side dish you can have some mutton or chicken or fish fry.

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Delicious Cauli flower Fry(tikka)

Ingredients:

Cauliflower cutted big-2 cups

Chilli powder-1 table spoon

Karam masala Powder(south indian spices)-1 table spoon

pepper powder- 1 table spoon

zeera powder- 1 table spoon

Corn flour powder-1 cup

curd -1/2 cup

lemon juice-1 table spoon

salt to taste

Oil to fry

Preparation:

In a bowl mix together cauliflower,salt,chilli powder,zeera powder,karam masala powder,lemon juice,curd and keep it aside for 4 hours.

Add corn flour to it and fry deep .Lip smacking snacks ready for tea time.

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Aatu kaal Soup and Aatu kaal Gravy

Ingredients:
Goat legs -5-6.
Onion -1(big).
Tomatoes -1(big).
Chili powder - 3/4 table spoon.
Black pepper -1 table spoon.
Garlic -1(full).
Coriander powder -1 table spoon.
Turmeric -1 table spoon.
For Gravy:
Cloves - 4-5(optional)
Cinnamon (optional)
Thick Coconut milk - 1cup

Preparation:
Boil goat legs with water, salt and turmeric powder and keep it aside when the goat legs are done.
Grind garlic and make it a paste

Fry Curry leaves, onion in a pan and add tomato and fry till tomatoes turn very thin and dry. Now add chili powder, salt, pepper powder, garlic paste, coriander powder and finally goat legs with water and allow to get it done

For Soups: You can filter it and have as hot soup.
For Gravy: Allow the contents to get thicker, you can also use coconut milk to get thicker and tastier. Serve hot with rice ,idlis dosa or chapatis.

Optional for Spicy Gravy: While adding curry leaves you can also add cloves and cinnamon to get typical south Indian spicy flavor.

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Chicken rice

Curried flavours work well serve chilled. This curried rice salad makes a satisfying midday meal.
Ingredients

• 3/4 cups brown rice
  
• 125g low-fat natural yoghurt
  
• 1/2 teaspoon curry powder
  
• 2 tablespoons mango chutney
  
• 2 skinless boneless chicken thighs, cooked, diced
  
• 1/4 punnet cherry tomatoes, halved
  
• 1/4 cup sultanas
  
• 1 spring onion, finely sliced
• 1/2 cup corn kernels
  

Instruction
Step 1 Cook rice until tender. Drain and leave to cool.
Step 2 Mix yoghurt with curry powder and mango chutney. Add chicken, sultanas and salad vegetables to rice and mix well.
Step 3 Stir through curry sauce. Transfer to sealed containers. Chill until ready to eat.

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South Indain(Chettinadu) Chicken Fry

Ingredients:

Chicken – 750 gms

For making paste:
Garlic – 4 pods Ginger – 1 inch Fennel – 1 Tbsp Cumin seeds – 1 tsp Coriander powder – 1tsp Chilli powder – 1 Tbsp Pepper – 1 Tbsp Lemon juice – 1 Tbsp Yogurt – 1 Tbsp Turmeric powder – ½ tsp Salt as required .

Grind and prepare the paste and keep it aside

Onion - 2 chopped

Tomato – 1 chopped

Ginger-Garlic paste – 1½ Tbsp

Curry leaves – 1 twig

Red chillies – 3

Pepper powder – 1 tsp

Preparation:

Marinate the chicken with the prepared paste for a couple of hours. Heat oil in a pan and fry half of onionsonions. When the onions are soft add the ginger-garlic paste and then the tomatoes. Fry until the tomatoes are soft and the oil comes out. To this add the chicken with very little water and cook until done and the water is evaporated and check whether chiken has been cooked soft.In another pan heat some oil and fry the red chillies, curry leaves and the sliced onions. When almost done add the pepper powder to the onion and mix it well. Add the fried onion to the cooked chicken and give it a stir.

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