Paal Kozhukattai

Ingredients

Rice Flour - 250g Sugar (Gula Melaka) - 200g Salt - a pinch Ghee – 150g

Cardamom powder (elakkai) – ¼ tsp

Water – 1 cup Cooked green gram (pasiparuppu) - 100g

Coconut - ¼ shell

Method1. Dough for Paal Kozhukattai : 1 cup of water with pinch of salt, add rice flour quickly and stir

continuously to form the dough.2. Paal Kozhukattai : make small oblong balls (cylindrical in shape) with the above dough withoiled

finger and keep.3. Boil 3 cup of water; add half of the rolled kozhukattais.4. After few minutes, you can see then floating on the surface; it denotes they are cooked now; add

remaining and cook in low flame till all float; stir occasionally not frequently.5. Meanwhile boil jiggery (Gula Melaka) with one cup of water for 4 to 5 minutes or till raw smell leaves

from jiggery.6. Now filter and add jaggery-water in boiling kozhukattais; also add cardamom powder and boil few

seconds.7. Then add coconut milk and cooked green gram, boil for few seconds.8. Atlast add 150g ghee into kozhukattais.9. Paal Kozhukattai is now ready to served.

Rava Ukkarai1

Ingredients 1 cup mong dhall ¾ cup butter ½ cup cashewnuts 1 cup coconut

2 cup gula Melaka

1 cup rava Elaka ( a bit ) Salt ( as need )

Water ( as need )

Method1. Dry fry green dal till smell arises and cook with water.2. When dal is cooked, switch off stove and strain excess water.3. Then, roasted the rava in pan and keep it aside.4. Next mix jaggery in half cup of water in a pan and boil.5. Strain impurities and set aside.6. Heat ghee in a frying pan.7. Add cashew, rava, semolina and fry till red.8. Add coconut and fry for 5 minutes.9. Add jaggery,dal and stir well.10. When all the water is absorbed, add cardamom powder and mix well.11. Ready to serve.

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Meen Masala Varuval

Ingredients ½ kg fish 1 teaspoon cumin Curry leave ( as needed)

½ lemon fruit

Corriander leaves ( as needed) Turmeric powder (little bit) Oil

Salt

Blended Masala 10 pcs dry chilli 1 table spoon cumin powder 1 tomato (cut in piece)

7 garlic clove

1 teaspoon papper 7 onion

Water (as needed)

Method1. Firstly soak fish in turmeric powder and salt for ½ half hour and then fry the fish2. Then blend dry chilli , cumin powder, tomato , garlic, pepper, onion and water for masala3. Heat oil and fry cumin , curry leave , turmeric powder salt and add on the blended masala4. After cooked add on fish in the masala and pore lemon juice on top of masala5. Then garnish with coriander leaves.6. Ready to serve

Koli Uppu Varuval3

Ingredients 1 kg chicken 50g dry chillies (cut in small pcs) 2 – 3 pcs kal passi Ginger (small pcs) 7 Garlic cloves 7 big onion (cut in small pcs) 1 bunch corriander leaves 7 small onion

3 cinomon stick

3 star anise 3 bay leaves 5 tomato finely chopped 1 table spoon turmeric powder 2 teaspoon chilli powder 1 bunch curry leaves Oil Salt

1 table spoon cumin

Method1. Firstly blend small onion,ginger and garlic finely2. Heat a tsp of oil and fry cumin,bay leaves,star anise,cinomon stick and kal passi in low flame.3. Then add on dry chilies,curry leaves,big onion,tomatoes and the blended ingredients.4. Later, add in chicken,turmeric powder,chili powder(necessary) and salt.5. Let it cook for 40 minits under low heats.6. Then garnish with corriander leaves. 7. Ready to serve.

Village style Crab Masala4

Ingredients 1 kilo Crab 1 Cinnamon stick 2 – 3 Star anise 2 Briyani leaf 1 teaspoon Fennel seed 1 Big onion Curry leaf as needed 1 Tomato Water as needed Oil as needed Coriander leaf as needed

Lime half piece

Blended Masala 1 teaspoon Cumin seed 1/2 teaspoon Black pepper 1 teaspoon Fennel seed 5 cloves Garlic 5 tablespoon Coriander seed 10 Dry chilli Turmeric powder as needed 1 Tomato

5 Small onion

Method1. Grind ingredients for masala finely

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2. Add the seasoning ingredients followed by blended masala3. After the masala has thicken with spicy aroma, add in the crab until cooked well4. Squeeze in lime juice after the crab has cooked

Milk poori

Ingredients 3 tablespoon Wheat flour 300g Atta flour ½ Grated coconut 100g Brown sugar 2 – 3 Cardamom Safron as needed Gingery oil as needed Water as needed

Salt as needed

Method1. Add in water and salt to Wheat flour and Atta flour and make a dough and leave it to set2. Add in cardamom and sugar to coconut milk and blend it3. Then from the dough, make small balls of flour and roll it as poori and fry it 4. Then pour the coconut milk on the poori, sprinkle saffron on it and serve

Milk kollukadhai6

Ingredients 200 g Rice flour water as needed

Salt as needed

Syrup Ingredients 200g jaggery 100g Coconut milk 50g moongdhal 3 cardamom

water as needed

Method1. Bring to boil the moong dhal2. Mix rice flour with water and roll it into small pieces. 3. Add the rolled pieces into boiling water mix the boiled pieces with jaggery, coconut milk, cardamom

and moong dhal

Garlic prawn

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Garlic prawn grawy ingredients 1/2kilo Prawn 1 Big onion 1 Tomato Small teaspoon Turmeric powder Curry leaves as needed Oil as needed Water as needed Salt as needed

Coriander leaf as needed

Blended masala ingredients 20g Grated coconut 5 Cashewnut 5 Green chilli 1 White pepper 5 Small onion 1 tablespoon Fennel seed 1 tablespoon Cumin seed 1 teaspoon Poppy seed 500g Garlic

Small piece Ginger water as needed

Method1. Marinate prawns with garlic, ginger and turmeric powder for 15 minutes2. Fry and grind finely the masala to be blended

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3. fry the marinated prawns4. Add the seasoning ingredients followed by fried prawns and blended masala

Clay Pot Fish Curry

Clay Pot Fish Curry Ingredients Fish 1kilo Garlic 100g Fenugreek 1 tablespoon Turmeric powder as needed Cumin seed 1 teaspoon Fennel seed 1 teaspoon Green chilli 100g Tomato 2 Tamarind 20g Curry leaves as needed water as needed Salt as needed

Oil as needed

Blended masala ingredients Coriander seed 10g Cumin seed 1 tablespoon Fennel seed 1/2 tablespoon Grated coconut 30g 5 Small onion Small onion 5 Garlic 20g

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Tomato 1

Dry chilli 200g

Method1. Grind finely the masala to be blended2. Add the seasoning ingredients followed by blended masala 3. Add in the fish once the curry is boiling

Minced Chicken

Ingredients Chicken 1/2 kilo Small onion 150g Big onion 1 Garlic 5 cloves Cardamom as needed Ginger small piece Cinnamon stick 1 Turmeric powder as needed Pepper 1 tablespoon Fennel seed 1 tablespoon Cumin seed 1 teaspoon Curry leaves as needed Lime juice 1/2 piece Coriander leaves as needed Oil as needed Water as needed

Salt as needed

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Ingredients to be blend Coriander 2 tablespoon

Dry chili 5

Method1. Grind the ingredients to be blend2. Grind the chicken3. Add the seasoning ingredients followed by minced chicken4. Add pepper powder and cumin powder once the chicken is cooked

Kuli Paniyaram

Ingredients (To be soaked) Raw rice 200g Boiled rice 100g Chana dhal 80g Moong dhal 80g

Fenugreek 1 tablespoon

Ingredients (Things to add) Grated coconut 4 tablespoon Jaggery 350g Cardamom 10

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Salt as needed

Ghee as needed

Method1. . Soak the ingredients for three hours and grind with jaggery2. Allow the flour mixture to ferment for eight hours3. Then add ingredients to fermented flour mixture4. Pour flour mixture into receptacles in 'kuzhi paniyaaram' pot and bake.

Shark Fish Putthu

Ingredients Shark Fish 500g Onion 250g Green chilli 4 Garlic 40g Ginger small piece Mustard seed 1/2 teaspoon Urid dhal 1/2 teaspoon Fennel seed 1 teaspoon Turmeric powder as needed Salt as needed Water as needed Oil as needed Coriander leaf as needed

Curry leaf as needed

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Method1. Bring to boil the shark fish with salt and turmeric powder and mash it2. Grind ginger and fennel seed separately3. Add the seasoning ingredients followed by other ingredients accordingly4. Add the fish together and fry like adai

Mutton Gravy

Ingredients Mutton 1 kilo Green chilli 50g Small onion 300g Garlic 100g Ginger & garlic paste 2 tablespoon Turmeric powder as needed Curry leaves as needed Coriander leaves needed Cinnamon stick 1 Star anise 2 - 3 Briyani leaf 2 Fennel seed 1/2 teaspoon water as needed Salt as needed

Oil as needed

Method1. Add the seasoning ingredients followed by other ingredients accordingly

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2. Once the gravy is cooked add in mutton

Chana Dhal Boli

Ingredients Chana dhal 1 cup Water 4 cup Butter 150g Jaggery 1 1/2 cup Cardamom as needed Wheat flour 4 cup grated coconut 150g Turmeric powder as needed

Salt as needed

Method1. Add water to chana dhal and bring it to boil2. Add turmeric powder and salt to wheat flour and leave it to set for four hours3. . Mix grated coconut, jiggery and chana dhal together4. Roll the mixture together with the flour and fry

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