Its really very easy and tasteful recipe. It goes well with Paruppu rice, Curd rice, Rasam rice.


Ingredients 


  •    Arbi/ Colocasia/seppankizhangu - 500 grams
  •    Turmeric powder -1/4 tsp
  •    Chilli powder -1 tsp
  •    Coriander powder -2 tsp
  •    Cumin/jeera powder -1 tsp
  •    Oil - 6 tbsp
  •    Salt to taste

Method


  1. Cook seppankizhangu till soft. It should be cooked in such a way that it should be soft but not mushy (I pressure cooked for 1 whistle).
  2. Peel the skin, cut it into halves, sprinkle salt, chilli powder and mix well. Let it sit for 30 minutes.
  3. Now heat the oil in a pan, once heated, add the marinated kizhangu and roast on low flames.
  4. Cover it with a lid and roast evenly on all sides. Stir it in between to prevent it from getting burnt.
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Kovakkai Fry is very delicious with rice and roti. It is slightly crunchy and that is the highlight of this fry. I used sesame seed oil for this fry as it is good for health. 





Ingredients
  • Kovakkai (tindora) - 1/2 kg
  • Chopped onions - 2 nos.
  • Chilli powder - 1 tsp
  • Rice flour - 2 tsp
  • Mustard seeds - 1 tsp
  • Coriander leaves - 2 sprigs
  • Salt - as your taste
  • Oil - as required


Method
  1. In a pan, heat oil and add mustard seeds. When mustard seeds splutter, add chopped onions. Fry till onions turn light brown.
  2. Add chopped round kovakkai pieces and salt. Fry for three to four minutes.
  3. Add chilli powder and fry for two more minutes. 
  4. Do not add water as it will make the fry mushy. At one stage, kovakkai will become crispy. Close the pan and cook for two more minutes. It should be little crunchy. Finally, add coriander leaves.
Note: If you 1/2 tsp rice flour, fry become more crispy. Do not overcook kovakkai.
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Do give a try and am sure you will not go in for store bought ones after trying the homemade paneer.

  1. Heat the milk and bring to a boil. Stir occasionally so that the skin does not form on the surface.
  2. Once the milk rises, add the lemon juice / vinegar / curd. Usually i prefer lemon juice to curdle.
  3. Milk starts to curdle. If the milk has not yet begun to curdle than add somw more lemon juice. Milk should completely curdle.
  4. Stir the milk when its curdling so that the curdled milk does not stick to the base of the pan.
  5. Immediately in a cheesecloth / cotton kitchen napkin / white cloth drain the curdled milk.
  6. Keep a pan beneath the cheese cloth.
  7. Put some weight above this so that the liquid entirely drained off.
  8. Leave it for 3-6 hrs. Open the cheesecloth, you will see a beautiful block of cheese all set.
  9. Cut paneer into any shapes or sizes as your wish.


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Paneer - Favorite item for Kids now-a-days.







Ingredients
  • Paneer- 250 gms (Home made paneer)
  • Tomato- 2
  • Green Chilli- 3
  • Ginger- 1 inch in length
  • Curd- 2 tsp
  • Ghee - 2 tsp
  • Asafetida - 1 pinch
  • Cumin seed- 1/2 small tsp
  • Turmeric powder - 1/4 small tsp
  • Coriander Powder- 1 small tsp
  • Red chilli powder- 1/2 small tsp
  • Garam masala- 1/2 small tsp
  • Salt-  as required
  • Green coriander- 1tsp


Method

  1. Cut the paneer into 1.5 inch in width and 1.5 inch in length. Make paste of tomato, green chilli and ginger in a grinder. Pour the curd in this paste and churn it. Paste of curd and tomato is ready now.
  2. Heat the ghee in pan. Add asafetida and cumin seeds. After the cumin seed is properly fried, put coriander powder, red chilli powder into the pan and continue stirring.
  3. Add the paste of curd and tomato into the masala and fry it till the masala is released from oil.
  4. Pour 2 to 3 tablespoon of water into the masala, then add the paneer and garam masala in it.
  5. Continue stirring. Masala Paneer Recipe is ready to serve.
  6. We can prefer this recipe with bread, naan, chapatti and rice.
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 “Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovelier than fresh warm bread and a mug of sweet golden tea?”  - Frank McCourt, 'Angela's Ashes’ (1996)





Ingredients
  • Eggs - 3
  • Onion - 1 medium sized
  • Ginger garlic paste - 1 tsp
  • Red Chilli powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - a pinch
  • Salt - to taste
  • Seasoning:
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
Egg Masala - To grind
  • Tomato - 1 big
  • Dry Red Chillies - 2 to 3
  • Small Onion - 10
  • Coriander seeds - 1 tsp
  • Cinammon - 1/4 inch piece
  • Green cardamom - 1/2
  • Fennel seeds - 1/2 tspp
  • Poppy seeds - 1/2 tsp
  • Black Pepper - 1/2 tsp 
  • Oil - as required
 Method
  1. Boil eggs for 10 mins in medium flame. After boiled, remove the shell carefully. Cut the eggs into 2 pieces with a knife. Set aside.
  2. Heat oil in a pan - add the ingredients under "To grind" saute till onions turn golden brown and tomatoes turn mushy and raw smell leaves.
  3. Cool down and grind to a semi fine paste.set aside. Heat oil in pan - add mustard seeds and curry leaves let the mustard seeds crackle.Add ginger garlic paste , onion fry till golden brown.
  4. Add the masala paste and fry for 2 mins.Then sprinkle little water, add required salt and allow it to boil until it forms a gravy.
  5. To this add the eggs and mix well so that curry gets coated on the eggs.
  6. Cover and cook for 5 minutes and then uncover it to let any excess water dry up.
  7. Garnish with chopped coriander and serve it.  
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Briyani never completes without Dalcha.


Ingredients
  • Mutton - Only Bone pieces 4-5
  • Toor Dal - 1/4 cup heaped
  • Chana Dal - 4 tbsp
  • Big Onion - 1 chopped finely
  • Ginger Garlic Paste - 1.5 tsp
  • Brinjals - 5 (each cut into four)
  • Raw Mango - 1 small
  • Tomato - 1 chopped roughly
  • Red Chilli powder- 1 tsp
  • Coriander powder - 2 tsp
  • Tamarind paste - 1 tbsp
  • Coriander leaves - just to garnish
  • Salt - taste
  • Oil - 2 to 3 tsp
Seasoning
  • Oil - 2 tsp
  • Fennel seeds - 1 tsp
  • Curry leaves -1 sprig
  • Green Chillies - 1 slitted
  • Cinnamon - 1/2 inch piece
  • Cloves - 2
  • Bayleaf - 1/2
  
Method 
  1. Heat oil in a pressure cooker - add the items under Seasoning then add onion, ginger garlic paste saute till slightly browned.Then add chopped tomato saute till mushy and raw smell leaves.Then add red chilli,coriander powders, required salt and mix well.
  2. Add the dals, give a quick stir add about 1 cup of water and pressure cook 4-5 whistles.The dals should be mushy.Keep aside.
  3. In a pan heat oil, saute the brinjals and mutton bone until golden brown and is halfcooked., set aside. Transfer the dal mixture to a pan and heat it up. Add water if the mixture is too thick...Once it starts boiling add the brinjals.
  4. Cook covered until both turns soft. Once cooked add tamarind water and let it for one boil then garnish with coriander leaves and switch off.
  5. Dalcha ready to serve for your Hot Briyani.  
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 Ingrediants
  • 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

 Seasoning
  • Cinamon-1/2 inch piece-2
  • Cardamom-2
  • Clove-2
  • Bay leaf-a small piece
  • Maruthani mokku-a small piece
  • curry leaf-little
  • Fennel seeds-1 teaspoon

 Method
  1. Wash and cut the mutton into small pieces.
  2. Cut the onion, garlic and tomatoes also into small pieces.
  3. Keep the cooker in the stove. Heat 2 tablespoons of cooking oil. Add the items given in ‘To season’.
  4. Add the ginger garlic paste and stir well. Now add the chopped onion, garlic and tomatoes one by one and sauté nicely.
  5. Add the mutton pieces along with turmeric powder now and sauté for 5 minutes. 
  6. Add the kuzhambu milagai Thool and coriander powder. Mix that also well.
  7. 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.
  8. 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.
  9. Cook for another 5 minutes without closing the cooker.
  10. Add the lemon juice as final touch. The gravy can be garnished with coriander leaves.
  11. Mutton Kuzhambhu ready to serve.

 Note: If Gravy becomes watery, add coconut paste.

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