Usefule Cookery Tips n Recipes

8/2/2019 Usefule Cookery Tips n Recipes

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Carrot + Ginger + Apple -Boost and cleanse our system.

Apple + Cucumber + Celery - Prevent cancer, reduce cholesterol, and eliminate stomach upset and

headache

Tomato + Carrot + Apple-Improve skin complexion and eliminate bad breath

Bitter gou rd + Apple + Milk - Avoid bad breath and reduce internal body heat

Orange + Ginger + Cucumber - Improve Skin texture and moisture and reduce body heat

Pineapple + Apple + Watermelon -To dispel excess salts, nourishes the bladder and kidneyApple + Cucumber + Kiwi -To improve skin complexion

Pear & Banana - regulates sugar content

Carrot + Apple + Pear + Mango -Clear body heat, counteracts toxicity, decreased blood pressure and

fight oxidization .

Honeydew + Grape + Watermelon + Milk - Rich in vitamin C + Vitamin B2 that increase cell activity and

str engthen body immunity

Papaya + Pineapple + Milk-Rich in vitamin C, E, Iron. Improve skin complexion and metabolism

Banana + Pineapple + Milk-Rich in vitamin with nutritious and prevent constipation

1. Take an orange and after de skinning it the peels are dried in sunshine, when all the moisture hasbeen dried and these turn to be crispy make their powder and add in this powder the raw milk and

the paste is applied on face, after regular use the color must be turned to white.2. In oatmeal add yogurt and tomato juice and apply this on face.3. Mix one teaspoon of milk powder. One tea spoon of lemon juice, tea spoon of honey and tea

spoon of almond oil and paste is applied on face for 10 to 15 minutes on skin, then rinsed with coldwater.

4. Soak some almonds in water for overnight and at morning after peeling and crush them add in to itsome honey and rubbed on face for 20 minutes to get brighter and Skin Whitening surely.

5. Slices of potatoes when rubbed on face they will remove the blemish ness of skin and any darkscars.

6. In gram wheat powder add some raw milk and lime juice and wash your face with it, it will surelychange you to brighter and whitening skin

7. Apply 2-3 table spoons of grated tomatoes and add in to it 5-6 drops of lemon juice and the pulpremain on the Skin Whitening for 20 minutes and after that it is rinsed it will also give brighter look.With all this generous in take of fruits and raw vegetables, plenty of water and relaxed mind makeyour Skin Whitening brighter and radiant.

8. First of all cleans your face with good cleanser.9. Do exfoliation with homemade scrubber or any branded product which is suitable to your skin.10. Now boil the water with some herbs as chamomile, green tea, sandalwood, rose petals any of the

one may be boiled with water.11. Add in to it few drops of oil as lavender oil or any other according to the compatibility of the skin.12. When it gets boiled removes it from the fire and put the towel on your head and bends on the pot to

capture the steam.13. Keep your face away from the heat as 12 inches or according to your affordability.14. Set the timer and remain in this posture at least for five minutes.15. The face is immersed in the steam as long as you can tolerate so that the dirt trapped in pores

come out fully.16. Now dab with hand towel the face and the neck.17. Dry it with blotting towel or with towel or tissue paper.18. Now the open pores are tightened with the application of mask, generally the chocolate orange

mask works well to tighten the pores.19. Apply the rose water or any skin toner on the face.20. After all this the skin moisturizer is used on the neck and the face.21. This steam facial is very effective for soothing the skin and remove the dirt particles trapped inside

the pores.

Hands are of the key importance in feminine beauty. These are part of the body which has to bear all thewear and tear by the ill use of this part. The hands are exposed to all kinds of environmental factors, the


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persons who are doing the manual works or the house wives facing greatly the hazards and of all outerdamaging factors.

These are the organs which need the care as much as the face. The skin of the hands shows the signs ofaging and tearing more rapidly as compared to the face if not properly looked after. So the following stepsshould be followed for their care.

EXFOLIATION:

The skin of the hands should be exfoliated once in a week with suitable scrubber either home madeor chemically synthesized. It may be scrubbed by sugar or salt solution with lemon juice but theprocedure is not in harsh manner to loose skin especially at the finger joints.

MOISTURIZE THEM LAVISHLY:

At night before going to bed apply the moisturizing lotion and cover them with gloves. At morningwash those with mild soap .It will give the softness to your hands. After every wash, massage thehands with hand lotion so that they remain soft.The lotion of glycerin and rose water also works best for the youthful appearance of hands.

PREPARE YOUR OWN HAND LOTION FOR SOFTENING OF HANDS:

The hand lotion with cocoa butter and almond oil is good for the rejuvenating the skin of hands andfor nourishing the skin. It will be made by heating the bee wax with cocoa butter and by adding 4tabs of almond oil in it and made a smooth paste. This will be devoid of synthetic chemicals andworks well for the skin of hands because devoid of toxic ingredients.

Always do the manicure with consistency to get the fruitful results in form of soft beautiful hands.

Every one of us wants flawless and surprisingly smooth skin due to our exposure to public is much morethen previous. So not only females but males are conscious about skin care

White heads are tiny and white spots and are caused by the accumulation of hardened sebum or oil in the

pores of the skin. White heads are tiny cysts which are formed due to the improper elimination of oilsecreted from the grease glands. In teenagers the problems of skin appear more as compare to elders. Butonce its developing need special and regular care to cure.

These are mostly formed at nose sides cheeks and temples.

1. Make a paste of corn starch with vinegar and apply at effected area. Wash after drying andrubbing.

2. Apply fresh methi paste in water on white heads for 10-15 minute then wash it.3. A solution of raw milk with lemon juice also removes the whiteheads.4. Sandalwood powder with rose water is also effective.5. Grated potatoes also effective for spots of white heads.6. Powdered almond with rose water also help to remove white heads.7. Make a paste of roasted & powdered pomegranate skin with fresh lime juice and apply at whit

heads.8. Apply toothpaste at white heads when go to bed, leave it for night and then wash at morning.9. Apple is also effective. Squeeze an apple and add in to it10. Almost 3 table spoons of honey and apply at the effected area.11. Oatmeal paste not used only for cooking but also in cosmetic products as facial mask to remove

white, black heads.12. Tomato pulp also can be used to remove the white heads by the acids in it which works effectively

in penetrating in pores.13. Steaming is also effective, took some water in pot, boil it steam your face in this water for about 6-8

minutes. Cover your head with a towel while you are steaming. Steaming the face allows all the


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pores to open up. Look into the mirror and place the extractor loop right on the whitehead to beremoved and gently press; this will remove the whitehead completely.

14. Use of neem (PLANT have, ANTIBECTERIAL, GREAT MEDISCENAL IMPORTANCE) water orapply the paste of neem leaves after crushing and diluting with rose water have good effects.

15. In this disorder of skin cleansing with proper facial soap and exfoliating the skin with properscrubber is most important.

16. So in home we can do it with continuous care, but if needed dermatologist should be consulted, so

skin demand special attention.

Skin is the mirror of inner beauty. Every one either male or female wantsglowing skin with an attractivelook but if the skin gets dry, itchy and rough it is very irritable not only for looking but disturb us mentallydue to its painful effects. Usually skin gets dry in winter climate due to harsh wind low moisturizing effects.Some times it gets dry due to our working or living climate is crucial such as desert place or near furnace air.Sometimes it gets dry due to some hormonal unbalancing or by the use of medicines.

In all these cases it creates problem and we mostly find the solutions to moisturize it after every few hours.But its not the real solution How much moisturizer we can apply on it to keep it soft and smooth.

In order to make the skin like baby we can take following cautions before treating it in home:

First thing which is most essential is to keep your body hydrated, for this drink plenty of water inform of milk, juices, tea.

Apply the moisturizer when it is damp, not to rub it vigorously while applying something.

Exfoliate it properly so that dry cells of skin are removed as they build.

Use proper face wash which will not unbalance the PH of skin. Because mostly the improper use ofsoap cause dry rough skin.

Excessive use of such food stuffs which cause decrease in lipid layer of skin also create thisproblem if this is the case then use fruits and juices, water more then normal.

HOW TO MAKE IT SOFT AND SMOOTH:

1. Apply half tabs of vitamin E oil. In 2-3 drops of lime juice in half tabs of glycerin.

2. Make a mixture of warm olive oil half tbs, 2- drops of glycerin and half tabs of lime juice.

3. Simple milk before boiling gives good results when applied on damp skin 2-3 times.

4. In milk cream add few drops of lime juice, apply after every face wash.

5. Mixture of rose water glycerin and lemon juice in equal quantities when applied before going to bedand leave it till morning shows miraculous results.

6. Make a paste of papaya, banana, and avocado in equal quantities and apply for fifteen minutes andwash it.

7. Egg yolk with milk powder and honey paste when applied for 10-15 minutes make the skin soft.

8. Cucumber mask also shows good results.

9. Almond mask made by crunching and adding in it lime juice gives soft smooth skin

10. Apply yogurt before face wash for 5 min and then use mild soap to remove it and to avoid drynessskin.
http://www.awomensclub.com/glowing-skin.phphttp://www.awomensclub.com/glowing-skin.phphttp://www.awomensclub.com/glowing-skin.phphttp://www.awomensclub.com/glowing-skin.php


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11. Make up should be removed soon because it makes the skin dry and lifeless.

3. Exfoliate your hands every week with an enriched, oil-based scrub once a week to

allow even penetration of moisturizers

4. Apply SPF 30 (or higher) onto your hands just as you would to your faceeveryday

22. Take an orange and after de skinning it the peels are dried in sunshine, when all the moisture hasbeen dried and these turn to be crispy make their powder and add in this powder the raw milk andthe paste is applied on face, after regular use the color must be turned to white.

23. In oatmeal add yogurt and tomato juice and apply this on face.24. Mix one teaspoon of milk powder. One tea spoon of lemon juice, tea spoon of honey and tea

spoon of almond oil and paste is applied on face for 10 to 15 minutes on skin, then rinsed with coldwater.

25. Soak some almonds in water for overnight and at morning after peeling and crush them add in to itsome honey and rubbed on face for 20 minutes to get brighter and Skin Whitening surely.

26. Slices of potatoes when rubbed on face they will remove the blemish ness of skin and any darkscars.

27. In gram wheat powder add some raw milk and lime juice and wash your face with it, it will surelychange you to brighter and whitening skin

28. Apply 2-3 table spoons of grated tomatoes and add in to it 5-6 drops of lemon juice and the pulpremain on the Skin Whitening for 20 minutes and after that it is rinsed it will also give brighter look.With all this generous in take of fruits and raw vegetables, plenty of water and relaxed mind makeyour Skin Whitening brighter and radiant.

29. First of all cleans your face with good cleanser.30. Do exfoliation with homemade scrubber or any branded product which is suitable to your skin.31. Now boil the water with some herbs as chamomile, green tea, sandalwood, rose petals any of the

one may be boiled with water.32. Add in to it few drops of oil as lavender oil or any other according to the compatibility of the skin.33. When it gets boiled removes it from the fire and put the towel on your head and bends on the pot to

capture the steam.34. Keep your face away from the heat as 12 inches or according to your affordability.35. Set the timer and remain in this posture at least for five minutes.36. The face is immersed in the steam as long as you can tolerate so that the dirt trapped in pores

come out fully.

37. Now dab with hand towel the face and the neck.38. Dry it with blotting towel or with towel or tissue paper.39. Now the open pores are tightened with the application of mask, generally the chocolate orange

mask works well to tighten the pores.40. Apply the rose water or any skin toner on the face.41. After all this the skin moisturizer is used on the neck and the face.42. This steam facial is very effective for soothing the skin and remove the dirt particles trapped inside

the pores.

Hands are of the key importance in feminine beauty. These are part of the body which has to bear all thewear and tear by the ill use of this part. The hands are exposed to all kinds of environmental factors, the

persons who are doing the manual works or the house wives facing greatly the hazards and of all outerdamaging factors.

These are the organs which need the care as much as the face. The skin of the hands shows the signs ofaging and tearing more rapidly as compared to the face if not properly looked after. So the following stepsshould be followed for their care.

EXFOLIATION:


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The skin of the hands should be exfoliated once in a week with suitable scrubber either home madeor chemically synthesized. It may be scrubbed by sugar or salt solution with lemon juice but theprocedure is not in harsh manner to loose skin especially at the finger joints.

MOISTURIZE THEM LAVISHLY:

At night before going to bed apply the moisturizing lotion and cover them with gloves. At morningwash those with mild soap .It will give the softness to your hands. After every wash, massage thehands with hand lotion so that they remain soft.The lotion of glycerin and rose water also works best for the youthful appearance of hands.

PREPARE YOUR OWN HAND LOTION FOR SOFTENING OF HANDS:

The hand lotion with cocoa butter and almond oil is good for the rejuvenating the skin of hands andfor nourishing the skin. It will be made by heating the bee wax with cocoa butter and by adding 4tabs of almond oil in it and made a smooth paste. This will be devoid of synthetic chemicals andworks well for the skin of hands because devoid of toxic ingredients.

Always do the manicure with consistency to get the fruitful results in form of soft beautiful hands.

Every one of us wants flawless and surprisingly smooth skin due to our exposure to public is much morethen previous. So not only females but males are conscious about skin care

White heads are tiny and white spots and are caused by the accumulation of hardened sebum or oil in thepores of the skin. White heads are tiny cysts which are formed due to the improper elimination of oilsecreted from the grease glands. In teenagers the problems of skin appear more as compare to elders. Butonce its developing need special and regular care to cure.

These are mostly formed at nose sides cheeks and temples.

17. Make a paste of corn starch with vinegar and apply at effected area. Wash after drying andrubbing.

18. Apply fresh methi paste in water on white heads for 10-15 minute then wash it.

19. A solution of raw milk with lemon juice also removes the whiteheads.20. Sandalwood powder with rose water is also effective.21. Grated potatoes also effective for spots of white heads.22. Powdered almond with rose water also help to remove white heads.23. Make a paste of roasted & powdered pomegranate skin with fresh lime juice and apply at whit

heads.24. Apply toothpaste at white heads when go to bed, leave it for night and then wash at morning.25. Apple is also effective. Squeeze an apple and add in to it26. Almost 3 table spoons of honey and apply at the effected area.27. Oatmeal paste not used only for cooking but also in cosmetic products as facial mask to remove

white, black heads.28. Tomato pulp also can be used to remove the white heads by the acids in it which works effectively

in penetrating in pores.29. Steaming is also effective, took some water in pot, boil it steam your face in this water for about 6-8

minutes. Cover your head with a towel while you are steaming. Steaming the face allows all the

pores to open up. Look into the mirror and place the extractor loop right on the whitehead to beremoved and gently press; this will remove the whitehead completely.

30. Use of neem (PLANT have, ANTIBECTERIAL, GREAT MEDISCENAL IMPORTANCE) water orapply the paste of neem leaves after crushing and diluting with rose water have good effects.

31. In this disorder of skin cleansing with proper facial soap and exfoliating the skin with properscrubber is most important.

32. So in home we can do it with continuous care, but if needed dermatologist should be consulted, soskin demand special attention.


6/27

Skin is the mirror of inner beauty. Every one either male or female wantsglowing skin with an attractivelook but if the skin gets dry, itchy and rough it is very irritable not only for looking but disturb us mentallydue to its painful effects. Usually skin gets dry in winter climate due to harsh wind low moisturizing effects.Some times it gets dry due to our working or living climate is crucial such as desert place or near furnace air.Sometimes it gets dry due to some hormonal unbalancing or by the use of medicines.

In all these cases it creates problem and we mostly find the solutions to moisturize it after every few hours.

But its not the real solution How much moisturizer we can apply on it to keep it soft and smooth.

In order to make the skin like baby we can take following cautions before treating it in home:

First thing which is most essential is to keep your body hydrated, for this drink plenty of water inform of milk, juices, tea.

Apply the moisturizer when it is damp, not to rub it vigorously while applying something.

Exfoliate it properly so that dry cells of skin are removed as they build.

Use proper face wash which will not unbalance the PH of skin. Because mostly the improper use ofsoap cause dry rough skin.

Excessive use of such food stuffs which cause decrease in lipid layer of skin also create thisproblem if this is the case then use fruits and juices, water more then normal.

HOW TO MAKE IT SOFT AND SMOOTH:

1. Apply half tabs of vitamin E oil. In 2-3 drops of lime juice in half tabs of glycerin.

2. Make a mixture of warm olive oil half tbs, 2- drops of glycerin and half tabs of lime juice.

3. Simple milk before boiling gives good results when applied on damp skin 2-3 times.

4. In milk cream add few drops of lime juice, apply after every face wash.

5. Mixture of rose water glycerin and lemon juice in equal quantities when applied before going to bedand leave it till morning shows miraculous results.

6. Make a paste of papaya, banana, and avocado in equal quantities and apply for fifteen minutes andwash it.

7. Egg yolk with milk powder and honey paste when applied for 10-15 minutes make the skin soft.

8. Cucumber mask also shows good results.

9. Almond mask made by crunching and adding in it lime juice gives soft smooth skin

10. Apply yogurt before face wash for 5 min and then use mild soap to remove it and to avoid drynessskin.

11. Make up should be removed soon because it makes the skin dry and lifeless.

3. Exfoliate your hands every week with an enriched, oil-based scrub once a week toallow even penetration of moisturizers

4. Apply SPF 30 (or higher) onto your hands just as you would to your faceeveryday
http://www.awomensclub.com/glowing-skin.phphttp://www.awomensclub.com/glowing-skin.phphttp://www.awomensclub.com/glowing-skin.phphttp://www.awomensclub.com/glowing-skin.php


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Honey + Lemon5 to 10 minsGlowing skin

CurdApply and massage for 10 minsGood Moisturiser

Bengal gram flour (besan) + mixed with curd - daily on face Glowing skin

Tomato + Cucumbet juice apply and leave for dry

Rub a slice of papaya Leave for 15 to 20 mins

Apply Almond oil / Olive Oil or Coconut oil on face and leave for 0.5 hour

Grate cabbage juice + apply face, dry and wash with cold water. This will helpprevent occurring of wrinkles and will tighten your skin as well.

Take juice of one carrot after grinding and apply it on your face. After it dries up

wash with cold water. This will make your skin younger.

The skin of apple is also a bestskin cleanser.

Mash one ripe banana + 1 teaspoon of honey to it.

one teaspoon of milk cream, add few drops of olive oil and a pinch of turmeric. Apply

on your face and wash when dry.

Applying raw milk in upward direction also helps rejuvenatedry skin.

Honey + Lemon5 to 10 minsGlowing skin

CurdApply and massage for 10 minsGood Moisturiser

Bengal gram flour (besan) + mixed with curd - daily on face Glowing skin

Tomato + Cucumbet juice apply and leave for dry

Rub a slice of papaya Leave for 15 to 20 mins

Apply Almond oil / Olive Oil or Coconut oil on face and leave for 0.5 hour

Grate cabbage juice + apply face, dry and wash with cold water. This will help

prevent occurring of wrinkles and will tighten your skin as well.

Take juice of one carrot after grinding and apply it on your face. After it dries upwash with cold water. This will make your skin younger.

The skin of apple is also a bestskin cleanser.

Mash one ripe banana + 1 teaspoon of honey to it.
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one teaspoon of milk cream, add few drops of olive oil and a pinch of turmeric. Apply

on your face and wash when dry.

Applying raw milk in upward direction also helps rejuvenatedry skin.

How to make Oats IdliMakes 7 idlis

Ingredients needed

Oats -3/4 cup,Rava/Sooji - 1/2 cup,Curd - 1 cup,Baking soda - little less than 1/2tsp,Salt as required

For the seasoning

Oil -2 tsp,Mustard -1 tsp,Jeera/cumin seeds -3/4 tsp,Urad dal - 1/2 tsp,Hing - a

generous pinch,Whole black pepper (crushed) -1/4 tsp,Ginger - 1 inch piece(finely chopped),Green chilli - 1 (finely chopped),Carrot -1 grated,Corianderleaves -little (finely chopped),Curry leaves - few

Preparation

Dry roast oats till it becomes slightly hot to touch.Powder it and keep it aside.Dry roast rava also till it becomes slightly hot.

Method Heat 2 tsp of oil, add mustard seeds, when it splutters, add the rest ofthe ingredients mentioned under seasoning. Fry till the raw smell of the carrotgoes.In a bowl, mix powdered oats, rava, curd, salt,baking soda, the seasoningand needed water to make a batter similar to idli batter. Let it sit for 15 minutes.(The batter should neither be thick nor thin but should be of drippingconsistency.)Bring water to boil, grease idli moulds with oil and pour a smallladle of batter into the idly mould. Steam for 15-20 minutes andserve hot withany chutney or sambar of your choice.Note-Tastes best when it is hot.

How to make Oats DosaMakes 4 Dosas

Oats -100grams(I used saffola oats),Rice flour - 2 tbsp,Rava/Sooji - 2tbsp,Buttermilk - 1/4 cup,Green Chilli - 1 finely chopped,Coriander leaves - 1 tbsp

finely chopped,Cumin/jeera seeds - 1 tsp,Pepper powder - 1/4 tsp,Salt as required

Sesame seed oil for making dosa

PreparationDry grind the oats just for a few seconds.
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Method

1.Mix all the above ingredients except oil, to a dosa batter consistency addingneeded water. Let is sit for 15 minutes.2.Heat a non stick tawa, pour a ladle of batter and spread it in a circular motionas you do for normal dosa. Drizzle oil around the dosa.When it is cooked, flip it over to the other side. Do it carefully as this dosa will bevery soft. After it is cooked, remove from heat. Serve hot with anychutneyorsambar.

Oats with Banana and dates in milkServes-1

Ingredients needed

Oats - 1/4 cup,Milk - 1 cup,Banana - 2 small or 1 big,Dates - 3 chopped,PowderedJaggery - 1 tbsp

Preparation

Blend bananas and dates with little milk separately and keep it aside.

Method:Combine oats with little water and cook till it reaches a thickconsistency.Add jaggery to taste. Leave it to cool.Then add the remaining milk,grounded banana and dates paste. Mix well and enjoy.Believe me, it tastes great. I have added dates not only for additional healthbenefits but also to avoid adding sugar. A great breakfast for kids. My daughterloves this very much.

Variations- You can add any dry fruits of your choice.

Mixed Bean GravyIngredients needed

Onion - 2 finely chopped,Tomatoes - 2 finely chopped,Ginger - 1 inch piece finelychopped,Garlic cloves - 4 finely chopped,Green chillie - 2 finely chopped,Mixedbeans - 1/2 cup,Turmeric powder- a pinch,Salt as required,Oil - 1 1/2 tbspSpice PowderChillie Powder -1/2 tsp,Coriander Powder - 1 1/2 tsp,Jeera/Cumin Powder -1
http://www.padhuskitchen.com/2010/09/chutney-recipes-chutney-varieties.htmlhttp://www.padhuskitchen.com/2010/09/chutney-recipes-chutney-varieties.htmlhttp://www.padhuskitchen.com/2010/09/sambar-recipes-sambar-varieties-south.htmlhttp://www.padhuskitchen.com/2010/09/sambar-recipes-sambar-varieties-south.htmlhttp://www.padhuskitchen.com/2010/09/sambar-recipes-sambar-varieties-south.htmlhttp://www.padhuskitchen.com/2010/09/sambar-recipes-sambar-varieties-south.htmlhttp://www.padhuskitchen.com/2010/09/sambar-recipes-sambar-varieties-south.htmlhttp://www.padhuskitchen.com/2010/09/sambar-recipes-sambar-varieties-south.htmlhttp://www.padhuskitchen.com/2010/09/chutney-recipes-chutney-varieties.html


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tsp,Garam Masala Powder -1/2 tsp

For the seasoningCumin seeds/jeera -1 tspPreparationSoak beans for 5-6 hours or overnight. Pressure cook beans with salt till soft.

MethodHeat oil, add cumin seeds, when they sizzle, add finely chopped onions and sautetill they turn translucent.Then add finely chopped chillies, ginger and garlic.Saute for some more time.Add turmeric powder, all the spice powder and finelychopped tomatoes and cook till tomatoes become mushy.Now add the cookedbeans, needed salt, a cup of water and simmer for 6-7 minutes till everything getsmixed well. ( since we have already added salt to the beans while cooking ,addless salt now)You can adjust the consistency of the gravy as you prefer.

Black Eyes Pea Gravy:-Ingredients needed

Black eyed peas 1 cup,Finely chopped onions 1 cup,Finely chopped tomatoes -1 cup,Ginger finely chopped -1 tsp,Garlic finely chopped 3 cloves,Turmeric

powder

a pinch,Chillie powder

tsp (or as required),Cumin seeds/jeerapowder 1 tsp,Coriander powder 2 tsp,Garam masala 1 tsp,Salt as requiredOil 1 tbsp

For the seasoning

Cumin seeds -1/2 tsp

Method

Soak the black eyed peas/karamani overnight or for 5 hours.Pressure cook with

salt needed till soft. (3 whistles are enough). Blend a tbsp of black eyed peas andkeep aside.Heat oil in a pan, when oil gets heated, add cumin seeds .When itsizzles, add onions and saut till it turns transparent.Then add ginger, garlic andsaut for a few more minutes.Add tomatoes, turmeric powder, chillie powder,cumin seed powder, coriander powder and salt . Add less salt as it had beenadded to the black eyed peas.Cook till tomatoes turn mushy.Now add garammasala, cooked black eyes peas, grounded black eyes peas and th cup of waterand simmer for 10 minutes.The consistency of the gravy should neither be thick


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nor thin. So adjust water accordingly.Garnish with coriander leaves and serve itwith roti or chapatti or rice or have it hot with evening tea.

Aloo Gobi Masala recipe

Ingredients needed

Cauliflower Florets -250 grams,Potatoes -3 medium sized,Onion -1/2 cup finelychopped,Tomato - 1 cup finely chopped,Ginger/garlic paste -1 tsp,Turmericpowder - a pinch,Chillie powder -1 tsp,Coriander powder -2 tsp,Garam masala -3/4 tsp

For the seasoning

Oil - 1 1/2 tbsp,Jeera/cumin seeds -3/4 tsp,Bay leaf -1

Preparation

Wash and peel potatoes.Cut it into cubes. Heat a little oil in a pan and shallow frypotatoes till golden brown, add a pinch of turmeric powder and salt to thepotatoes.Cut cauliflower into florets and blanch it it hot water.ReferCauliflowerrice recipeif you want to know - How to blanching cauliflowers. Keep it aside.

Method

Heat 1 1/2 tbsp of oil in a pan, add jeera/cumin seeds and bay leaf. When jeerasplutters, add finely chopped onions.Fry well till it turns brown. This is a veryimportant step.Add ginger-garlic paste and saute for a few more minutes.Add finely chopped tomatoes.Then add turmeric powder,chilli powder, corianderpowder and garam masala powder.Saute continuously till tomatoes turns mushyand leaves oil.Then add the blanched cauliflowers, shallow fried potatoes and halfcup of water. Add salt needed .(add less as we have already added to thepotatoes)Cover and cook till potatoes and cauliflowers become soft andeverything gets blended well. You can adjust the consistency of the as per yourpreferences.Garnish with coriander leaves.You aloo gobhi gravy/aloo gobi masalais ready to be served. It taste good not only withrotibut also withvegetablebiryani
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Chettinad Mutton Kuzhambu or Chettinad Attukkari kuzhambu (Chettinad

Mutton Curry)

Ingredients

Mutton-1/2 kg (with bones)

Small onion-30

Tomatoes-2

Garlic-10 pods

Ginger garlic paste-1 teaspoon

Coconut grated- 2 to 3 tablespoons

Kaskas-1 teaspoon or cashews-6

Kuzhambu Milagai Thool-2 tablespoon or (freshly grinded masala)

Coriander powder-1 tablespoonLime juice-2 teaspoon or tamarind paste-1 teaspoon

To grind (If you want fresh masala)

Coriander seeds-2 table spoons

Red chillies-8

Fennel seeds-1 teaspoon

Cumin seed-1 teaspoon

Cinnamon-1 small piece

Cardamom-2

Clove-2

Dry roast all these items and dry grind them

Coconut paste

Grind the coconut,Kas kas and fennel seed 1 teaspoon to a smooth paste

To season

Cinamon-1/2 inch piece-2

Cardamom-2

Clove-2Bay leaf-a small piece

Maruthani mokku-a small piece

curry leaf-little


Procedure


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Wash and cut the mutton into small pieces. Cut the onion, garlic and

tomatoes also into small pieces. Keep the cooker in the stove. Heat 2

tablespoons of cooking oil. Add the items given in To season. Then add the

ginger garlic paste and stir well. Now add the chopped onion, garlic and

tomatoes one by one and saut nicely. Add the mutton pieces along with

turmeric powder now and saut for 5 minutes. This sauting is very

impotant.In chettinad they call this as Thirakkirathu.I have heard my

grannies instructing the servants to saut nicely till water oozes out from

mutton. Now add the kuzhambu milagai Thool and coriander powder. Mix

that also well. Add 3 cups of water and the salt needed. Mix well and close the

cooker. Once the steam starts coming, Put the weight . Keep the flame in

medium. After the first whistle comes, reduce the flame and cook for 12

minutes. Wait for the pressure to release. Once the pressure is released, open

the cooker and add the grinded coconut paste. Check for the consistency and

taste. If you find the gravy thick, a cup of water can be added. Salt or milagaithool can be added in this stage according to taste. Cook for another 5

minutes without closing the cooker. If found too watery even after adding

cocunut paste,It can be made thick by adding a spoon of corriander powder.

If you are adding tamarind extract, add it and bring the gravy to a boil else

switch off the stove and add the lemon juice. The gravy can be garnished with

coriander leaves.

Today my mutton gravy turned awesome as I was little careful in adding the

ingredients. I always make sure that my preparation is perfect using the

ingredients mentioned before writing a blog on that.

Labels: Chettinad special(non-veg)

LADIES FINGER MASALA SEMI GRAVY

Ingredients

Ladies finger (tender ones) -1/4 kg

Chopped onion -1

Chopped tomato -1

Sambar powder- 2 teaspoons

Turmeric powder -1/2 teaspoonCurry leaf-little

Curd-2 teaspoons

Coriander leaves-little

For seasoning

Mustard seed-1 teaspoon

Broken urudh dhal-1 teaspoon


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Small jeera-1 teaspoon

Curry leaf-little

Procedure

Keep the kadai in the stove.

In 1 table spoon of oil season the curry with items given for seasoning.

Now add the onions and saut well.

After the onions get sauted, add the tomatoes and saut for 2 to 3 minutes.

Add the sambar powder, turmeric powder and the salt needed and mix well.

When there is not much of water content (water from tomato ) add the cut

ladies finger pieces.

Mix everything well.

Keep the stove in medium fire.

When you feel that the ladies finger has reduced in qty add the curd and mix

well.Cook for 5 minutes stirring regularly.

Now sprinkle 2 table spoons of water and mix well.

Cook for another 3 to 4 minutes.

Check for the taste now.

If anything is missing, it can be added now

Again add 2 table spoons of water and mix well.

Cook for a minute.

Now you will find that your curry is like a masala.

Keep in mind that the flame should be in medium all the time else the curry

will get burnt.When the curry is in desired consistency, switch off the stove

Garnish with coriander leaves

Vendakkai Pachadi (ladies finger or okra gravy)Ingredients

Ladies finger-250 gms(15 medium sized ones)

Small onion-15 or big onion-1

Green chilli-2Tomato-1

Sambar powder-1 teaspoon

Turmeric powder-1/2 teaspoon

Thoor dhal-2 to 3 table spoons (1 hand full)

Coriander leaves-little

Curry leaf-little


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Procedure

Cut the ladies finger into small pieces like in the picture. Chop the onion and

tomatoes also.Split the chilli in the centre lengthwise Cook the thoor dhal 1

whistle less than you cook for sambar(switch off the stove 5 minutes after the

first whistle in medium fire).Once the dhal is cooked open the cooker and

take the water on top of the dhal (if there is not much water add a cup of

water to the dhal and take out that water and keep aside.)

Keep the kadai in the stove. In 1 table spoon of oil season the pachadi with a

teaspoon of mustard seed, cumin seed, broken urudh dhal and little curry

leaf. First add the onion pieces then the tomatoes and green chili and saut

for a while. When there is not much water content add the ladies finger pieces

and saut in medium fire for 5 to 6 minutes without it getting burnt. If you

find it difficult to saut add few drops of oil. Once the pieces are sauted well

add the water from the dhal kept aside. Add turmeric powder, sambar powderand the salt needed also. Cook for 10 minutes in medium fire. If water is less

add little more. Once the pieces are cooked fine add the dhal also (dont

overcook the dhal).Cook for 5 minutes more. Let the consistency be semi

solid. Garnish with coriander leaves. Coriander leaves will add to the taste. So

if you have stock, be little liberal in adding coriander leaves

Chettinad Mutton ChopsIngredients (to cook the mutton first)

Mutton-1/2 kg

Small onion-30 or big onion-1

Tomato-1

Garlic paste-1 teaspoon

Chili powder-1 table spoon

Coriander powder-1 1/2 table spoon

Fennel seeds-1 teaspoonKeep the cooker in the stove. In one teaspoon of oil season the mutton with a

teaspoon of fennel seeds and curry leaf. Add the minced onion and tomato

pieces. Saut for a while. Add the mutton pieces and the ginger garlic paste.

Saut for 3 minutes i.e., till water oozes out. Now add the chili powder,

coriander powder and turmeric powder. Mix well. Add just one cup of water

and half the salt needed. Close the cooker. Cook in high flame till first whistle


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come. Now reduce the flame to medium and switch off the stove after 5

minutes. The mutton pieces now will be 3/4 cooked

Ingredients for Coconut paste

Cocunut-3 table spoons

Cashew -8 or Kas Kas-1 teaspoon


Grind the above items to a smooth paste

Ingredients for the Chops

Minced onion (big)-1

Tomato minced-1

Garlic-10

For seasoning

Cinamon-2 pieces

Clove-2

maruthani mokku-1Annasi poo-1 small piece

curry leaf little

Procedure

Keep the kadai in the stove. In 1 to two tablespoons of oil, season the chops

with the items given in 'to season. Add the onion and tomato pieces and saut

till the tomato pieces get smashed. Now add the coconut paste, little chili

powder and salt. Mix everything well. Add the cooked mutton along with the

gravy in it. Mix every thing well and cook in medium fire till you get the

desired consistency. In between check for the salt and hot taste and add if

needed. When the gravy gets almost evaporated it will start getting burnt .Sobe very careful now and go on stirring. Switch off when it gets to your desired

consistency. Add 1 teaspoon of lemon juice and mix well. Garnish with

coriander leaves

Labels: Chettinad special(non-veg)

Mutton ChukkaIngredients

Mutton-350 gms

Minced onion-Big(2) Small -30

Tomato-1


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Ginger garlic paste-1 teaspoon

Corriander powder-3 teaspoon

Kuzhambu milagai Thool-3 teaspoons

Turmeric powder-1/2 teaspoon

Garlic Chopped-5 pods

To grind

Grated cocunut-2 tablespoons(As little as you can grind in a mixie)

Kas kas or cashews- 1 teaspoon or 5

fennel seeds-1 teaspoon

To season

Cinamon-2 small pieces

Clove-2

Bay leaf-a small piece

Curry leaf-little

Fennel seed-1 teaspoon

Procedure

Wash and cut the mutton into uniform pieces.Keep a pressure pan or small

cooker in the stove.In one teaspoon of oil add 1 tablespoon onion,little

garlic(qty shown in the plate with mutton) and saute.Add the mutton pieces

and saute for 2 minutes.Add the coriander powder and 1 spoon kuzhambu

milagai thool or chilli powder.Put 1/2 the qty of salt needed(1 teaspoon).Pour

1 cup of water.Mix everything well.If you think your mutton is not good and

will take time to cook add 1/2 cup more water.Close the cooker.Once thepressure starts coming Sim the stove and switch off after 12

minutes.Meantime grind the items given in'to grind'.

Keep a sauce pan or kadai in the stove and in 2 table spoons of oil season the

chukka with the items given in 'to season' and saute the ginger garlic paste,

onion,tomatoes shown in the small plate.Now add the grounded masala and

saute nicely.Open the cooker separate the mutton pieces.Add the gravy left

into the kadai along with the remaining kuzhambu milagai thool and salt and

go on stirring It will very fast become thick.Now add the mutton pieces and go

on stirring till you get the desired consistency.(if you stop stirring,the masalwill get burnt).So be careful.It will take only 5 to 10 minutes.Garnish with

fresh coriander leaves

Egg Korma Recipe


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Ingredients:

5-6 boiled eggs

2 onions, finely chopped or sliced

1 tsp ginger garlic paste

1 large tomato, chopped

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1 tsp coriander pwd

salt to taste

few curry leaves

8-10 fresh mint leaves

2 tbsps oil

chopped coriander leaves for garnish

Dry roast for 2 mts and grind to a paste:

3/4 tsp saunf

1 tsp khus khus

1 cinnamon

1 cardamom


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2 cloves

4-5 tbsp grated fresh coconut

5-6 cashew nuts

1 Heat oil in a heavy bottomed vessel, add chopped onions and fry till transparent. Addginger-garlic paste and mint leaves and saute for 3 mts. Add curry leaves, red chilli pwd,

turmeric pwd, coriander pwd and salt and combine. Add the chopped tomatoes and fry

for 4-5 mts.2 Add the ground paste and cook for 7-8 mts, stirring so that it does not stick to the

vessel.

3 Add the boiled eggs and combine. Cook without lid for 3-4 mts. Add 2 cups of water

and cook with lid on simmer till the gravy thickens. Garnish with chopped corianderleaves. Turn off heat.

4 Serve withpulao,biryani,coconut riceor rotis.

Vankaya Bataani Kura Recipe

Ingredients:

1/2 kg white brinjals, washed, cubed and soaked in water

1 cup green peas

pinch of turmeric

salt to taste

1 tsp mustard seeds

1 tsp cumin seeds

1 1/2 tbsp finely grated ginger
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20/27

6-8 garlic cloves, slightly crushed

2-3 dry red chillis, tear

12-15 curry leaves

3 medium onions, grated

3-4 green chillis, crushed

1 1/2 tbsp oil

1 Par-boil the cubed brinjals and green peas adding a little salt, turmeric powder and

about a big cup of water. Strain any left over water once the vegetables are par-boiled.

Discard the strained water if you feel the brinjals might be bitter.2 Heat oil in a cooking vessel and add the mustard seeds and let them splutter. Next add

the cumin seeds, dry red chillis, curry leaves, garlic and ginger and toss them about for afew seconds.

3 Now add the green chillis and onions and saute them till transparent.4 Add the par-boiled vegetables and salt, combine and cook uncovered for 5-7 mts on

medium heat. Add a few tbsps of water, reduce heat and cook covered for another 12-15

mts or till the curry is done.6 Garnish with fresh coriander leaves and serve with hot chapatis or white steamed rice.

Note:

If you feel the brinjals might be bitter, discard the strained water in which the veggies are

boiled

Saagu Recipe

Ingredients:

2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes, capsicum)

1 onion, finely sliced

few curry leaves

1/2 tsp mustard seeds


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salt to taste

1/2 tbsp oil

coriander leaves for garnish

For the wet masala:

1 tbsp grated coconut

small piece ginger

1 tbsp coriander leaves

3-4 green chillis

For the dry masala:

1 tbsp poppy seeds

1 tbsp coriander seeds

1 cinnamon stick

2 cloves

1 1/2 tbsps roasted channa dal

1 Heat oil in a vessel, add the mustard seeds and let them splutter. Add the onions and

curry leaves and saute till transparent.

2 Add the mixed vegetables and combine well. Add salt and turmeric pwd and cook onmedium heat for 3-4 mts. Add one-fourth cup of water and pressure cook till half cooked.

While its pressure cooking, prepare the wet masala.

3 Once is half-cooked, add the ground masala paste and combine and let it cook for 1-2mts. Add a cup of water and bring to a boil. Reduce flame and add the ground masala

powder and cook further for another 4-5 mts or it forms a thick gravy consistency.

Garnish with fresh coriander leaves.

4 Serve hot with dosas, rotis or puris.

Pudalangai VaruvalIngredients : Snake gourd 2 ( Lengthy ) or 4 ( small )

Oil 1 tsp , Mustard 1/2 tsp , Urad dhal 1 tsp , Curry Leaves 1 Strand , Red Chili 1 no

Onion 1 no ,Home made Sambar Powder 2 tsp , Salt to taste

Directions:

Step


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1Cut Snake Gourd in to small pieces and Keep it aside. Chop Onion.

Step2In a pan heat oil. When hot, add mustard, urad dhal. When mustard splutters, add curry

leaves, chopped onion, red chili and fry till onion is translucent. Add the cut snake

Gourd, Sambar Powder and required Salt. Add 1/2 cup of water and allow it to cook in

Medium flame for 20 minutes. Stir often in the middle.Tips :

Adding home made sambar powder is the key difference.

Grated Coconut can also be added at the end and fried for 2 min.(*) This goes good with White Rice. Recipe from my Moms Kitchen and Mother-in-

laws.

Avarakkai PoriyalIngredients :

Broad Bean / Avarakkai 1 lb , Oil 2 tsp , Mustard 1/2 tsp , Split Urad dhal 1 tsp , Channa

dhal 1/2 tsp , Curry Leaves 1 strand , Red Chili 4 , Big Onion 1/2 no , Sambar Powder 1tsp , Peanut Masala Powder 5 tbsp , Salt to taste , Water 2 cups , Peanut Masala Powder :

Peanut 1/2 cup , Cumin 1 tsp , Black Pepper 10 nos , Red Chili 4 , Coriander Seed 1 tspSalt to taste

Directions:To Prepare Peanut Masala Powder :

Fry the Peanut separately until it turns to brown, approximately for 5 min. Heat oil in a

small pan, and fry cumin, coriander seeds, red chili, black pepper for 2 min in low flame.

When it become cold, grind all these together with salt to a coarse powder.

Preparation of Broad Bean Poriyal :

Cut onion, Red chili. Chop the indian broad bean into small pieces.

Heat 2 cups of water in a vessel or pan and add the chopped green bean, salt1 tsp andallow it to cook. Drain the water using food strainer and keep the bean ready.

In an another pan heat remaining oil, when hot add mustard, split urad dhal, channa dhal,

curry leaves and red chili. Add Chopped onion and fry till it turns brown. Add the cookedbean, sambar powder and if needed add salt. Fry this for about 2-3 min. Add the ground

peanut masala powder and mix gently.

Tips :

Adding peanut masala powder is optional, instead grated coconut can be added to makevariation.

(*) A good combo with white rice, curd rice and Chapathi. Recipe from my Moms

Kitchen and which my grand-mother makes often.

Kathirikai VaruvalIngredients :

Brinjal (small) 20 nos , Oil 3 tbsp , Mustard 1/4 tsp , Split Black Gram 1/2 tsp , Channa

dhal 1/4 tsp , Red Chili 4 nos , Curry Leaves Chili 1 strand , Asafoetida 1 pinch


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Sambar Powder 1 1/2 tsp ,Turmeric 1/4 tsp ,Coriander Powder 1 tsp ,Red Chili Powder 1

tsp ,Salt to taste

Directions:

Clean brinjal and cut them into bite size pieces.

In a pan heat oil, add mustard, split urad dhal and channa dhal. When mustard spluttersadd the red chili, curry leaves. Add asafoetida and fry for 2-3 seconds.

Add the brinjal, sambar powder, red chili powder, coriander powder, turmeric and salt.

Fry this in slow flame for 20-30 min until its done, no need to add or sprinkle water. Stirit often so that the masala gets mixed evenly.

Kara Chutney/ Spicy Tomato ChutneyIngredients :

Oil 1 tsp ,Big Onion 1 no (little bigger size) ,Vine tomato 2 no (Medium) ,Red Chili 5-6

nos ,Green Chili 2 nos (Optional) ,Grated Coconut 3-4 tbsp (Optional) ,Asefoetida pinch

(Optional) ,Salt to tasteTo season: (Optional)

Sesame Oil 1 tsp , Mustard 1/4 tsp ,Split black gram 1/4 tsp ,Channa dhal 1/4 tspRed Chili 1 no ,Curry Leaves 1 strand

Directions:Chop Onion and tomato separately.

In a non-stick pan heat oil, add green chili and red chilies and saute it for 5-10 seconds.

Immediately add chopped onion, fry till onion is translucent. Add the chopped tomato

and fry till they are cooked well and becomes a thick gravy and add the salt. Allow this tocool down completely.

Grind the above with coconut, asefoetida with no water and make it thick.

In a tempering pan heat oil, add mustard and urad dhal when mustard splutters add the

red chili and curry leaves. Add this seasoning to the ground paste.

Add garlic while sauteing red chili if you like garlic taste.

Same way ginger can also be added while sauteing red chili.

Add or reduce ingredients according to your taste.

Adding sesame oil while tempering gives a nice smell and taste.

If you can tolerate onion smell, this can be ground in raw without sauteing them.

(*) Enjoy this with rice Idili, dosa, Paniaram, Rava dosa and Ven pongal.

Muttai ThokkuIngredients :

Egg 4 nos ,Oil 1 tbsp ,Curry Leaves 1 strand ,Big Onion 2 nos ( medium ) ,Tomato 3 nos( medium ) ,Garlic Pod 6 no ,Chili Powder 3/4 tsp ,Coriander Powder 1/4 tsp ,Turmeric

1/4 tsp ,Water 1/4 cup ,Salt to taste ,Coriander Leaves 3 tbsp

Directions:

Cook the egg, boiling in water for 10 -15 min and remove the shell. With the knife just

make slits in the egg. Do not split open in to pieces, use as a whole egg. Chop


24/27

Onion,tomato and garlic.In a pan heat Oil. When hot add curry leaves, garlic and onion.

Fry till the onion is translucent. Add chopped tomatoes and fry till they are cooked. Addcoriander powder, turmeric powder, red chili and salt. Fry for 2 min. Add water and

allow it to boil.Add the egg and let the gravy become dry and well coated on egg say

around 5-10 min in medium flame. Add the coriander leaves at the end.

(*) Can be accompanied with steamed white rice, chapathi and poori.

Pudalangai Pal Kulambu

Ingredients :Podalangai / Snake Gourd 1 lb ,Pasi Paruppu / Moong dhal 1/2 cup ,Ghee 3 tsp ,Mustard

1/2 tsp ,Urad dhal 1 tsp,Curry leaves 1 strand

Milk 1 cupTo Grind :

Urad dhal 1 tbsp ,Cumin 1/2 tsp ,Green Chili 4 nos ,Grated Coconut 3 tbsp ,Oil 2 tsp

Directions:

Cook Moong dhal with 2 cups of water in a vessel and keep it aside. Chop Snake Gourdin to semi circle pieces. Add 1/2 cup water and required salt, pressure cook in a Cooker

for 1 whistle. Fry Urad dhal, Cumin in To Grind Section for 2 minutes and add the rest

of the items in To Grind Section and fry for a minute . Grind this into fine paste. Afterthe Snake Gourd is cooked, add cooked Moong dhal and the ground paste.

In a pan, add ghee, Mustard, Urad dhal and curry leaves and add the Snake Gourd mix.Allow it to boil for 2 minutes. Add milk and cook for 1 minute.

Cabbage fry

Ingredients :Cabbage 1 nos ( small ) ,Oil 2 tsp ,Mustard 1/2 tsp ,Split Urad dhal 1/2 tsp ,Channa dhal

1/2 tsp ,Green chili 4 nos ,Onion 1/2 no ,Curry Leaves 1 strand ,Salt to taste

Directions:Cut the cabbage into small pieces length wise. Chop Onion, split open green chilies.

In pan heat oil and when hot, add mustard, urad dhal, channa dhal and curry leaves.

Immediately add green chili and onion. Saute Onion till it turns golden brown. Add thecabbage and required salt. Fry in medium flame for about 10-15 min until they are soft.

Add 1/4 cup water. Stir often while cooking.

Tips :

Add grated coconut at the end to enhance the taste and leave it cooked for 2-3 times.

I dont add water while cooking cabbage fry.

Hotel Vegetable KurmaIngredients :

Onion 2 nos ( Medium ) ,Green chili 3 nos ,Ginger garlic paste 1/2 tsp ,Mixed vegetables

1 cup ( Carrot, Beans, etc ) ,Curd 2 tbsp ,Milk 1/4 cup ,Coriander powder 2 tsp ,Salt totaste ,Bay leaf 2 nos ,Black stone flower 2 nos ,Cumin seed 1/4 tsp ,Fennel seeds 1/4 tsp

Curry leaves 8 nos ,Coriander leaves 2 tbsp ,Oil 3 tsp ,Ghee 1 tsp

To Grind: :


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Cloves 2 nos ,Cinnamon stick 2 ( small ) ,Cardamom 1 no ,Cashew 2 nos ,Poppy seeds

2tsp ,Roasted Channa dhal 2 tsp ,Green chili 1 no ,Coconut 5 tbsp ( grated )

Directions:

Grind the To Grind Section in to fine paste.Cut the vegetables into the same size or thedesired size. Chop the Onion finely. Split open the green chili. Beat the curd into a

creamy paste. Chop the Coriander Leaves finely.In a non-stick pan heat oil and ghee

together. When hot, add bay leaf, curry leaves, black stone flower, cumin and fennelseeds. Immediately add the chopped onions, green

chilies and saute the onion till it turns golden brown. Add the ginger garlic paste and fry

this well till the raw smell leaves. Add the vegetables, coriander powder and 1 cup waterand allow the vegetables to cook in medium flame for sometime.

Add Curd, ground paste , salt and allow it to boil for 3 min.Add the milk, coriander

leaves and turn off the the stove.

Tips :

Cardamom adds nice aroma to the Gravy. Coconut Milk can be added instead of grated Coconut to enhance the richness.

Annapoorna Kurma masala 1 tsp can also be added to enhance the taste.(*) A nice combo with Chapathi, Idiyappam and any Variety rice.

Cabbage GravyIngredients :

Cabbage 1/2 ( small ) ,Coriander Leaves 2 tbsp

To Fry and Grind : :

Big Onion 1 1/2 ,Tomato 1 no ,Coriander Seeds 1 tsp ,Poppy Seeds 1/4 tsp ,Fennel Seeds1/2 tsp ,Pepper 1/4 tsp ,Red Chili 2 no ,Garlic 2 no ,Home made Curry Masala Powder 3

tsp ,Sakthi Chicken Masala 1 tsp ,Garam Masala 1 tsp ,Oil 1 tsp

For Seasoning :

Oil 1 tsp ,Green Chili 2 no ,Curry Leaves 1 strand ,Big Onion 1/2 ( Finely Chopped ) ,Tomato 1/2 no ,Turmeric 1/4 tsp ,Salt as required.

Directions:

Chop the onions. Chop cabbage into leangth wise. Chop coriander leaves.

Use the ingredients in To Fry and Grind Section. In a pan pour oil, add corianderseeds, chopped onion and fry till onion is translucent. Add the Poppy Seeds, Fennel

Seeds, Pepper, Red Chili, Garlic and fry for few minutes.

Add the Home made Curry Masala Powder, Chicken Masala, Garam Masala and fry for 1

min, you get nice aroma. Add the tomato and switch off the stove. Allow it to cool down.

Grind it into a fine paste.Use the ingredients in For Seasoning Section. In a pan pourOil, add green chili, Curry Leaves, Onion and fry till onion turns golden brown. Add

Cabbage, turmeric and salt. Fry for a min. Add the ground paste, water 1 cup and allowit to cook for 1015 min. Taste for salt and add if required. Garnish with coriander

leaves.

Tips :


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Dont over cook the cabbage.

If you are looking for the authentic taste, use home made chicken masala.(*) This goes good with White Rice,Chapathi. Recipe from my Cousin.

Ladies Finger Fry

Ingredients :Ladies Finger/ Okra 1 lb ,Oil 3 tbsp ,Red Chili Powder 1 tsp ,Sambar Powder 1 tsp

Salt

Directions:

Step

1Chop the ladies finger in to very small pieces and allow it to stay open for 1 hr.In a pan heat oil. When hot add chopped ladies finger and salt. Fry for 10 min. Add Red

Chili Powder, Sambar Powder and fry till it becomes crispy.

Tips :

Ladies finger can be fried in a seperate pan with 1tsp of Oil to remove the stickyness and

can follow the above procedure.(*)Good combo for Curd Rice. Recipe from my Moms Kitchen.

Ladies Finger Fry IIIngredients :

Okra / Ladies Finger/ Vendaikkai 20 nos. ,Oil 3 tsp ,Mustard Seeds 1/2 tsp ,Urad dhal 1tsp ,Curry Leaves 1 strand ,Onion 1 ( Medium ) ,Home Made Sambar Powder 3 tsp

Salt required

Directions:Chop the onion. Cut the ladies finger in to small pieces. Add oil-2tsp to the pan, fry the

ladies finger with salt. It becomes slimy when cooked. Keep frying till they are cooked.

Sliminess sticks to the bottom of the pan and burns the bottom but thats ok. Keep stirring

often to avoid over burnt. It takes about 15 min to get cooked. Once its done keep itaside. In a pan, add oil, mustard, urad dhal and when mustard crackles add onion, curry

leaves and fry till onion is translucent. Add Sambar powder and little salt ( as we added

some while cooking okra ) and fry for a minute. Add cooked okra and stir well.

Onion Chutney

Ingredients :Big Onion 1 no ,Red Chilli 10 nos ,Tamarind 1 inch ,Salt to taste ,Sesame Oil 2 tbsp

Mustard 1/2 tsp ,Split Urad dhal 1/2 tsp ,Curry Leaves 1 strand

Directions:Step

1Soak Red chilli & Tamarind in water for 30 min. Grind Onion, Red chilli, Tamarind,

Salt in Mixi with less water. In a pan pour oil. When hot, add mustard, split Urad dhaland Curry Leaves. After Mustard splutters add the ground paste. Allow it to boil and add

oil little in middle if necessary. Stir often to avoid over burn. When the oil segregates

take off from the Stove.


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Tips :

Use Sesame Oil for better taste.

Chutney would be little spicy, if you want you can reduce the number of red chili.

Soya Chunks Kaima

Ingredients : Soy Chunk 20 nos(medium) ,Green Peas 1/2 cup ,Cinnamon 2 stick Cloves3 no ,Big Onion 1 ,Tomato 1 no ,Curry Leaves 1 strand ,Salt to taste ,Coriander Leaves

1/4 cup

To Grind :Coconut 2 tsp ,Ginger 1 small piece ,Garlic 6 nos , Fennel Seeds 1/2 tsp ,Chili Powder 2

and 1/2 tsp , Coriander Powder 1 tsp ,Cashew nut 6 nos

Directions:

Step

1Soak Soy chunk in the hot water 5 min. And soak in the cold water for about 2 min.

Drain out and squeeze the water. Cut these chunks or grind in a Blender for 2 seconds.

Chop the Onion and Tomatto. In a pan add Oil, Onion, Cinnamon, Cloves and little Salt.Fry for 10 min till the onion is translucent. Add green Peas, tomato and ground mix. Fry

till the raw smell leaves. Add little water to make it little watery and allow it to boil for 5-10 min in medium flame. Add the soya chunks and mix well. Keep it on flame for 2-3

min. Add Chopped Coriander Leaves and Curry Leaves.

(*) This can be accompanied with Chapathi, Idilli and Idiyappam.

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