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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