Crab Pirattal

CRAB PIRATTAL
Ingredients:
2 large crabs
1 large tomato (cut into cubes)
1 cup diced onion
½ cup coconut paste
1½ tsp red chilli powder
1 tsp jeera powder
1/4 tsp garam masala powder
1 tsp turmeric powder
1 tsp lemon juice
Salt to taste
3 tbsp oil

Method:
- clean the crab.
- In a large pan, heat oil and sautee the onions till they are translucent
- add the tomatoes and fry well
- To this add the turmeric and roast for 30 seconds
- Add the all the powders and saute for a minute
- Add the crab legs and meat and mix well with the spices
- Add ground coconut and satue for a few minutes
- Add salt
- Cover the pan and let crab cook for a few more minutes. Keep in mind that the crab cooks pretty quickly.
- add the lemon juice and mix well before serving.


Thanks to:
Dhana.. this came out awesome!!!

Mutton Kheema Dosa

MUTTON KHEEMA DOSA
Ingredients:
Dosa batter

To marinate:
minced mutton - 250 gms
ginger garlic paste - 2 tsp
red chilli powder - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
coriander powder - 1/2 tsp
garam masala - 1/2 tsp

For the masala:
onions - 2
tomatoes - 2
oil - 5 - 6 tsp
cloves - 3
caradamom - 3
corriander leaves - 2 tsp
water - 2.5 cups
Juice of 1 lemon

Method:
To make the Kheema:
- marinate the minced mutton with all the ingredients
- leave it to marinate for 2 - 3 hours

- In a wok, add oil and wait until its hot
- add cloves and cardamom
- add the finely chopped onion and fry till they are transparent
- add the tomatoes and fry till the tomatoes form a paste.
- add the marinated mutton and fry
- fry for 5 - 7 minutes
- add the water and allow it to cook
- close the wok with a lid
- cook until the water is completely dried and the meat is cooked
- add the corriander leaves and lemon juice and serve

To make Kheema dosa:
- grease some oil in a tava
- pour a ladle full of dosa batter in a tava and make a thin dosa
- add a 2 – 3 tbsp of kheema to the dosa and spread them well
- add a tsp of oil on the sides of the dosa and then close the tava with a lid
- remove the dosa from the tava and serve while its hot


Thanks to:
Empire hotel. This hotel is run by malayalees. They are famous for this Kheema dosai which was my all time favourite after coming to Bangalore. I was so much carried away with this dosa when I decided to prepare the same recipe at home!!!! Though the taste was not the same as they make (as they use coconut oil) but still my hubby and I couldnot stop licking our fingers!!!!

Kathirikkai Fry (Brinjal)

KATHIRIKKAI FRY (BRINJAL)
Ingredients:
Brinjal (Eggplant) (sliced) - 2 cups
Onions (thinly sliced) - 1
Salt - as needed
Oil - 4 tbsp

To Powder:
Channal dal - 2 tbsp
Thur dal - 2 tbsp
Red chillies - 4
Dhania (coriander seeds) - 2 tbsp
Methi (fenugreek seeds) - 1 tsp
Jeera (cumin seeds) - 2 tbsp

Method:
- Boil the brinjal slices in water with a pinch of turmeric for about 5min.
- This helps to cook it faster when mixed with the powder.
- Dry roast the "to powder" ingredients and grind into a coarse powder.
- Heat oil in a pan and add sliced onions.
- Once the onions turn golden brown add the ground powder, salt and boiled brinjal slices.
- Fry in low heat till the brinjal is cooked and absorbs the masala.
- Serve with rice and sambar.
- This can also be made without boiling the brinjal first but it will require more cooking time and more oil.
Thanks to:
Deepz.. this was awesome!!!! Thanks for the recipe

Vendakkai poriyal

VENDAKKAI PORIYAL
Ingredients:
Vendakkai – ¼ kg – cut them finely
Mustard seeds – 1 tsp
Urad dal – 2 tsp
Channa dal – 1 tsp
Salt to taste
Green chillies – 2 finely chopped
Oil to fry

Method:
- add oil in a pan
- fry the mustard seeds, urad dal, channa dal and the green chillies together
- add the salt and the vendakkai
- fry till they are cooked
- serve

Cabbage porriyal

CABBAGE PORRIYAL
Ingredients:
Cabbage – 1 small
Mustard Seeds – 1 tsp
Green chillies – 3 (finely chopped)urad dal - 1 tsp
Onions - 2
Curry Leaves – few
Salt – to taste
Cooking Oil – 3 tbsp

Method:
- chop the cabbage finely
- chop the onions finely
- in a pan add oil
- add the mustard seeds and urad dal
- fry until the dal changes its colour
- add the onions and green chillies
- fry until they change colour slightly
- add the cabbage and curry leaves and fry
- fry them till they are 3/4th cooked and serve

Options:
- if u add 2 tsp of grated fresh coconut, the taste would be awesome. Just that my hubby is allergic towards coconut, I didn’t add.

Masala vadai

MASALA VADAI
Ingredients:
2 cups bengal gram/chana dal
1/2 cup chopped onions
3 green chillis
1tbsp of chopped ginger
curry leaves
salt
oil for frying
Method:
- Soak chana dal in warm water for half an hour and then grind it without adding water such that it should not become a paste.
- Dal should be semi ground then add the rest of the ingredients just to fold them in with the dal.
- Don't grind them for long.
- May be only for a second or two.
- Deep fry them in oil after making small patties and serve them hot with tomato ketchup.

Thanks to:

Sharmi, from neivediyam.

Zucchini Kara kulambu

ZUCCHINI KARA KULAMBU
Ingredients:
Zucchini – 1 (peeled and cut into cubes)
Onion – 2 – ciut into long slices
Tomatoes – 2 – cut into cubes
Tamrind water – made from water and a lime sized tamarind
Channa dal – 1 tsp
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Salt to taste
Garlic -10 - 12
Hing (asafetida powder) -2 pinches
Kara kulambu powder - 1 tsp
Red chilli – 4 - 5
Turmeric powder – ½ tsp
Oil to fry
Method:
- in a pan add oil and wait until its hot
- add the mustard seeds, urad dal, channa dhal, red chillies and fry
- when the ingredients change their colour to golden brown add the onions and fry
- when the onions are transparent add garlic and tomatoes and fry
- fry until the tomatoes are smashed
- add the zucchini and fry
- add the salt, turmeric , kara kulambu powder, red chilli powder, coriander powder, hing anfd fry

- add water and close the pan with a lid

- serve after the recipe is cooked and thick

Kheema Kofta Curry

KHEEMA KOFTA CURRY
Ingredients:
Ground Lamb meat(Kheema): 1/2 Kg
Onions: 2
mincedTomato Puree: 1 cup
Green Chilles: 5, adjust acc. to your taste buds, slit length-wise
Cashew Nuts & waterMelon seeds: 1 cup, soak in water for 1 hr and grind to smooth paste
Jeera/Cumin seeds: 1 tsp
Cloves: 5
Cinnamon: 2 inch stick
Red Chilli Powder: 3 tsps
Garam Masala: 2 tsp
Lemon juice: 2 Tbsp
Ginger Garlic Paste: 2 Tbsp
Oil: 3 Tbsp + extra for frying
Kasuri Methi: 1 tsp
Sour Cream: 1 Tbsp
Water: 200 ml/ 2cups
Salt: to taste

Method:
- Marinate kheema with lemon juice, 1 tsp salt, half of Ginger garlic paste, red chilli powder. And keep aside for 2 to 3 hrs, or refrigerate overnight.
- Heat oil for frying in a kadai, shape the kheema into koftas, shape and size as desired and deep fry them. Keep aside for further use.
For the Gravy:
- Heat oil in a wide heavy bottomed saucepan.
- Add jeera, minced onions and green chillies and fry for few mins, till the raw smell of the onions disappears.
- Add ginger garlic paste and fry for few more mins.
- Add red chilli powder, garam masala and tomato puree and salt.
- Cook covered for 15 mins, stirring in between.
- Add cashewnut paste, and water. Cook again for 15 more mins, stirring in between.(be careful the gravy bloops up)
- Add kasoori Methi, cream and stir.
- Add the koftas and cook on low for 10 mins.
- Remove from heat, Serve hot with Ghee Rice or Rotis.

Thanks goes to: Cinnamon Trail, the website by Cinnamon. Thanks this recipe came out too well!!!

Chicken briyani

CHICKEN BRIYANI

Ingredients:
Chicken – ¼ kg
Rice – 1 cup
Water – 2 cups
Onions – 2
Tomatoes – 2
Curd – ½ cup
Salt to taste
Green chillies - 2
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – ½ tsp
Pepper powder – ½ tsp
Mint leaves – 1 handful
Coriander leaves – 1 handful
Ginger garlic paste – 2 tsp
Oil to fry
Cloves – 2
Cinnamon – 2
Cardamom – 2
Bay leaf – 1

Method:
- soak rice in water for 1 hour - Marinate the chicken for 1 hour by adding curd, red chilli powder, salt, turmeric powder, coriander powder, pepper powder and ginger garlic paste. - Chop the onions into long slices
- Chop the tomatoes into cubes
- Slit the green chilies

- In a pan add oil

- Add cloves, cinnamon, cardamom, bay leaf

- Add the onions and fry until golden brown

- Add the chicken and fry for 5 minutes

- Now add the soaked rice and fry for 2 – 3 minutes
- Add 1.5 cups of water

- Add 1 tsp of ghee, chopped coriander and mint leaves

- Add the juice of 1 lemon

- Mix well and steam the rice until cooked

- Serve!!!

Mutton Kheema Briyani

MUTTON KHEEMA BRIYANI
Ingredients:
Mutton kheema – 1 cup
Rice – 1 cup
Water – 2 cups
Onions – 2
Tomatoes – 2
Curd – ½ cup
Salt to taste
Green chillies - 2
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – ½ tsp
Pepper powder – ½ tsp
Mint leaves – 1 handful
Coriander leaves – 1 handful
Ginger garlic paste – 2 tsp
Oil to fry
Cloves – 2
Cinnamon – 2
Cardamom – 2
Bay leaf – 1

Method:
- soak rice in water for 1 hour
- Marinate the kheema for 1 hour by adding curd, red chilli powder, salt, turmeric powder, coriander powder, pepper powder and ginger garlic paste.
- Chop the onions into long slices
- Chop the tomatoes into cubes
- Slit the green chilies
- In a pan add oil
- Add cloves, cinnamon, cardamom, bay leaf
- Add the onions and fry until golden brown
- Add the kheema and fry for 5 minutes
- Now add the soaked rice and fry for 2 – 3 minutes
- Add 1.5 cups of water
- Add 1 tsp of ghee, chopped coriander and mint leaves
- Add the juice of 1 lemon
- Mix well and steam the rice until cooked
- Serve!!!

Soya Meal Maker Briyani

SOYA MEAL MAKER BRIYANI
Ingredients:
Rice – 1 cup
Water – 2 cups
Onions – 2
Tomatoes – 2
Salt to taste
Potato – 2
Green chillies - 2
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – ½ tsp
Pepper powder – ½ tsp
Ginger garlic paste – 2 tsp
Soya granules – ½ cup
Oil to fry
Cloves – 2
Cinnamon – 2
Cardamom – 2
Bay leaf – 1

Method:
- soak rice in water for 1 hour
- add the Soya in warm water and squeeze
- Repeat it thrice.
- Chop the onions into long slices
- Chop the tomatoes into cubes
- Slit the green chilies
- Cut the potatoes into cubes after removing the skin
- In a pan add oil
- Add cloves, cinnamon, cardamom, bay leaf
- Add the onions and fry until golden brown
- Add the tomatoes and fry until they are smashed
- Add the salt and ginger garlic paste
- Add the soya granules and fry
- Add the potatoes and fry
- Add the red chili powder, coriander powder, turmeric powder and pepper powder
- Now add the soaked rice and fry for 2 – 3 minutes
- Add 1.5 cups of water
- Add 1 tsp of ghee, chopped coriander and mint leaves
- Add the juice of 1 lemon
- Mix well and steam the rice until cooked
- Serve!!!

Lime Chicken Fry

LIME CHICKEN FRY
Ingredients:
Boneless chicken – ¼ kg
Salt – 1 tsp
Lemon – 2
Ginger garlic paste – 1 tsp
Pepper – ½ tsp
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Oil – 2 – 4 tsp
Orange colour – 1 pinch

Method using Grill oven (OTG):
- wash and clean the boneless chicken
- marinate the chicken for 1 hour by adding salt, turmeric powder, red chilli powder, pepper powder, ginger garlic paste and juice of 2 lemon
- Mix well and leave it in room temperature for 1 hour or in the freezer for ½ an hour
- Place an aluminum sheet on the grill.
- Arrange the chicken slices on it leaving some gap between the pieces.
- Then brush the chicken slices with oil and grill them at 220 degree for 15 mins
- remove from the grill. Turn them the other side and then brush the slices with some oil
- grill them for another 15 minutes
- Serve with some lemon juice sprinkled on the slices.

Method using Tava:
- wash and clean the boneless chicken
- marinate the chicken for 1 hour by adding salt, turmeric powder, red chilli powder, pepper powder, ginger garlic paste and juice of 2 lemon
- Mix well and leave it in room temperature for 1 hour or in the freezer for ½ an hour
- Grease the tava with oil. Arrange the chicken slices on it leaving some gap between the pieces. Then add 1tsp of oil and close the tava with a lid
- The chicken by itself will let water and the lid will also give the steam water for the chicken to cook
- Leave them in simmer for 5 mins and then turn them over. Add oil in between
- Serve

This is for the Event:

Priyas Kitchen

Aloo Methi Fry

ALOO METHI FRY

Ingredients:
potato - 4 (big)
methi leaves - cleaned - 1.5 cups
onions - 2
tomatoes - 2
ginger garlic paste - 2 tsp
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1.5 tsp
oil - 4 - 5 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp

Method:
- chop the onions and tomatoes finely
- boil the potatoes and peel their skin
- cut the potatoes into cubes and keep them aside
- in a pan add oil and add mustard seeds
- when they splutter add the urad dal and wait until they turn golden brown
- add the onions and fry till they are trasnsparent
- add the tomatoes and fry
- add the salt, turmeric powder and fry
- add the ginger garlic paste and fry
- to this add the methi leaves and fry
- fry them till they get cooked.
- add the red chilli powder and fry
- add 1/2 a cup of water and then fry now and wait till come to a boil
- add the boiled potato cubes and wait until the water completely evaporates
- serve with chappathi or rice as a side dish


Thanks goes to:
Nalini Aunty. The credit goes to her again. This recipe made me fall in love with the methi taste. Thank you Aunty.

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This is for the EVENT: CREATIVE SAGA

Ladies Finger Poriyal (Simple method)

LADIES FINGER PORIYAL

Ingredients:
Ladies finger - 1/4 kg
grated coconut - 2 tbsp
green chillies - 5
salt to taste
oil to fry
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 10 - 15

Method:
- cut the ladies finger as shown, not too small or not too big
- in a pan add oil and wait until it gets hot
- add mustard seeds, urad dal and curry leaves and fry
- now cut the green chillies in between
- add the ladies finger and fry
- add salt
- fry until the stickness disappears and the ladies finger fries too well.
- add the grated coconut and remove from fire.
- mix well and serve with rice or chappathi.

Thanks to:
To my close friend's mother - in - law. I had this recipe on 2nd nov when I had been to her home for lunch. My hubby never touches ladies finger just because of its stickyness. But he had on that day and asked me to learn the recipe. This came out too well. Thanks to Jeeva aunty.

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Vallarai Keerai Sambal

VALLARAI KEERAI SAMBAL

Ingredients:
vallarai keerai - 1 bunch
small onions - 5 - 10
grated coconut - 2 -3 tbsp
salt to taste
juice of 1 lemon
green chillies - 2

Method:
- remove only the l eaves from the stem, wash and chop them finely
- chop the onions and green chillies finely
- add the keerai, green chillies, onions, salt and grated coconut together and mix well with hand
- smash well for 5 minutes
- now add the lemon jucie a nd keep it aside for around 30 mins
- mix well and serve

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This is for the EVENT: CREATIVE SAGA

Baby Potato Fry using Dal Powder

BABY POTATO FRY

Ingredients:
Baby potatoes - 1 cup
garlic - 12- 15 pods
salt to taste
oil to fry
turmeric powder - 1/ 2 tsp
red chilli powder - 1 tsp
dhal powder - 2 tsp
curry leaves - 10 - 15

Method:
- boil the baby potatoes
- peel them and keep them aside
- crush the garlic well as shown in the picture
- add oil in a pan
- to that add the garlic and the boiled potato, add the curry leaves
- add salt, turmeric powder and red chilli powder
- fry well
- when the masala is fully coated to the potatoes add the dal powder and stir well
- leave the potatoes to roast in low flame until the dal powder forms golden brown colour and gets coated to the potatoes.

Serve hot as a side dish

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Sprouts Kulambu

SPROUTS KULAMBU

Ingredients:
peanut - 2 tbsp
mochakottai - 2 tbsp
soya - 2 tbsp
channa - 2 tbsp
horse gram - 2 tbsp
peas - 2 tbsp
Onions - 2
tomatoes - 2
tamarind - size of half lemon
turmeric - 1 tsp
red chillie powder - 1.5 tsp
cardamom - 2
cloves - 2
curry leaves - 10 - 15
oil to fry
coconut - 5tbsp
saunf - 1/2 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
salt to taste

Method:
- soak peanut, mochakottai, soya, channa, peas, horse gram for 10 hours
- then tie them in a cloth and leave them in a closed area for 2 days
- the sprouts would have formed on the dals
- grind tomato, cardamom and cloves seperately
- grind coconut and saunf seperately
- make a paste with tamarind
- cut the onions into squares
- in a pressure pan add oil
- when the oil is hot add the mustard seeds and urad dal
- add the onions and fry until golden brown
- add salt to taste
- add the ground tomato paste and the tamarind paste
- add the curry leaves and turmeric powder
- add red chilli powder and the then add the coconut paste
- fry well and then presssure cook for three whistles
- serve for chappathy, dosa or rice

Sorrakkai Peanut Kootu

SORAKKAI PEANUT KOOTU

Ingredients:
sorrakkai - 1
onions - 2
tomatoes - 2
coconut - 5 - 6 tbsp
green chilies - 5 - 6
cinnamon - 1/2"
cardamom - 1
oil to fry
curry leaves - 10 - 15
mustard seeds - 1 tsp
peanut - 1/2 cup
salt to taste

Method:
- cut the sorrakkai into fine cubes.
- cut the tomatoes and onions finely.
- grind peanuts, cinnamon and cardamon into a coarse powder
- grind coconut and green chillies together
- in a pan add oil and then when the oil is hot add the mustard seeds
- add onions and fry
- add tomatoes and fry
- add the sorrakkai and then the coconut paste
- add salt to taste
- add the curry leaves and fry
- now leave it to simmer
- allow it to boil for 4- 5 mins and when you are about to remove from fire add the peanut powder
- mix well and remove from fire

Kovakkai Fry

KOVAKKAI FRY

Ingredients:
Kovakkai - 1/4 kg
red chilli powder - 1 tsp
oil - 3 - 4 tbsp
turmeric - 1/4 tsp
salt to taste
dhal powder - 2 tsp
curry leaves - 10 - 12

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Method:
- cut the kovakkai as indicated in the picture (i.e length wise)

- add salt, turmeric and chilli powder to the kovakkai and mix well

- leave it to marinate for 10 mins
- in a pan add oil and add the kovakai
- fry

- fry till they turn golden brown
- it would take a time, so to make the process easier add water (1/2 cup) and cover the pan with a lid.

- when the water is fully evaporated and when the oil oozes out, add curry leaves and the dhal powder.
- fry till the dhal powder forms a nice coating to the kovakkai and turns brown in colour.
- serve with sambar or as a side dish.

Thanks goes to:
Sozlai aunty. I got this recipe from her website and this is the second time Im trying this. It came out too lovely and I had this with curd rice...Dont ask.. the taste was awesome!!!!!
Thanks Aunty!!!!!

Avarakkai Pirattal

AVARAKKAI PIRATTAL

Ingredients:
avarakkai (broad beans) - 1/4 kg
onions - 2
tomatoes - 2
curry leaves - 10
corriander leaves - 1 tsp
mustard seeds - 1tsp
urad dal - 1 tsp
hing - 2 pinches
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
corriander powder - 1 tsp
salt to taste
oil to fry

Method:
- cut broad beans finely
- cut onions and tomatoes finley
- add oil in a pan
- add mustard seeds and urad dal and fry until they turn golden brown
- add curry leaves and then add the onions and fry till golden brown
- now add the tomatoes and fry until they are fully smashed
- add salt, turmeric, corriander powder, chilli powder, hing and fry well
- now add the avarakkai and fry well
- add little water and allow it to cook
- leave it to cook and wait until all the water has dried up
- add the corriander leaves and serve

Paneer Butter Masala

PANEER BUTTER MASALA

Ingredients:
paneer - 200 gms
onions - 2
tomatoes - 2
butter - 2 tbsp
salt to taste
orange colour - 2 pinches
red chilli powder - 1 tsp
corriander powder - 1 tsp
garam masala - 1/4 tsp
ginger garlic paste - 1 tsp
cumin powder - 1/2 tsp
corriander leaves to garnish
water - 2 cups
oil to fry

Method:
- cut paneer into cubes
- add oil to a pan and fry the paneer till they turn golden brown
- add fried paneer to water and then leave them to rest in water for 5 minutes
- squeeze the water and keep them aside
- make a thick paste using onions
- make a thick paste with tomatoes
- in a pan, add butter and add the onion paste and fry
- fry them ubtil its leaves its raw smell and til the oil starts seperating
- to it add the ginger garlic paste, salt and tomato paste
- fry
- now to this add the colour, red chilli powder and corriander powder.
- add garam masala and fry well
- if necessary add a little water to this
- close the pan with a lid and leave it to simmer for 10 minutes
- to this add the paneer and the corriander leaves and leave it in low flame for another 3 - 4 minutes
- add the cumin powder to this now and mix well
- the masala and the colour will get coated to the paneer and then it will taste too great

Note:
- tastes good with chappathi and fried rice

Arai Keerai Kulambu

ARAI KEERAI KULAMBU
Ingredients:
arai keerai - 1 bundle
pasi parupu - 1/2 cup
onion - 2
tomatoes - 2
garlic - peeled - 1 hand ful
mustard seeds - 1tsp
urad dal - 1 tsp
oil - 2 tbsp
curry leaves - 10
turmeric - 1/4 tsp
green chillies - 4
hing - 2 pinch

Method:
- clean and wash the keerai
- cut them finely
- cut onions finely
- cut tomatoes and green chillie finely
- in a pressure pan add pasi parrupu, chopped green chillies, tomatoes, garlic, turmeric, hing and add water
- add sufficient water and cook for 3 whistles
- smash them well until they form a paste
- add oil in a pan
- add mustard seeds and urad dal and fry till golden brown
- then curry leaves and add the onions
- fry till they turn golden brown
- add the dal mixture and add some water if necessary
- close the pan with a lid and leave it to simmer for 5 - 7 minutes and depending upon the thickness you can remove from fire.
- goes well with rice and chappathi's

This is for the EVENT: CREATIVE SAGA