Kakka roti(kunghi pathal)

Kakka roti(kunghi pathal)

.Onion sliced-3 big
.tomato chopped-2
.garlic – 1/2 tbsp
.ginger – 1 tbsp
.green chilly –2
.coconut – 1 cup
.fennel seed – 1/2 tsp(perum jeerakam)
.Rice powder – 1 cup (fine powder)
.oil – 1/2 cup
.salt to taste
.curry leaves – 2 stems
.coriander leaves

How to Prepare:

1.Cut chicken into required piece, wash and drain .marinate the chicken with chilli
powder-3tsp(those who like spicy can add more),coriander powder-2tsp,salt to taste,
Coarsely crush garlic,ginger sliced,green chillies,2sliced onions and tomatoes.and
set a side.

2.Heat ghee in a heavy bottomed pan and fry chopped onion along with coconut and fennel
seed and fry till golden brown.make a fine paste of it.

3.cook the marinated chicken on a low flame with enough water.

4.Make a dough of rice powder with 1 cup of warm water, salt ,coconut, onion and fennel
seeds. Make balls of small size and thump-press gently. steam untill cooked.let it
cool down.

5.When chicken is cooked well add the coconut paste and bring it to a boil.

6.Add the rice balls to the boiled curry, cover and cook on low flame When balls are
cooked well, add fried onion and garnish with chopped coriander leaves.

Rasam

Rasam

Ingredients

.tomatoes-2
.garlic-cloves crushed 2 or
.tamarind-1 lemon-sized ball
.mustard seeds-1 tsp
.curry leaves-10
.red chilli-2
.pepper corns-1tbsp
.coriander seeds-1/2tsp
.cuminseeds -1tsp
.oil-1tsp
.coriander leaves-to garnish
.asafoetida powder-1tsp

Recipe

1.Extract the pulp of tamarind by soaking it in a cup of hot water.

2. Boil the tomatoes

3.fry red chilli,pepper, cumin seeds,coriander seeds,garlic and asafoetida powder and grind it.
(but do not make a smooth powder)

4.boil tamarind pulp and tomatoes water and simmer for 15 minutes.

5.Add the ground spices and salt and boil for 5 minutes and add coriander leaves.

6. Heat the oil.

7. Splutter the mustard seeds.

Palak Paneer

PALAK PANEER

.paneer -250gm
.onion -2chopped
.ginger -2tbsp
.garlic -1tbsp
.green chilly-5 or 6
.tomato -1(skin removed and chopped)
.garam masala powder -1tsp
.coriander leaves -1cup(chopped)
.besan powder-apinch
.palak
.oil -4tbsp
.salt

1.steam the palak and grind in a mixy adding besan in to it.

2.marinate paneer with 1 tbsp ginger and 1/2 tbsp garlic,salt,garam masala powder
and steam it
3.add oil in a pan and fry onion along with the remaining ginger, garlic and add tomato
in to it.
4.now add coriander leaves, green chillies and garam masala.
5.add the grinded palak in to it.mix everything and cook in low heat for 5 minutes.

MUTTON STEW

Mutton stew

Ingredients:
500 gm cubed mutton 1/2 kg
sliced onion 2(sliced)
slit green chillies 4or5
ginger strips 1tbsp
pepper corns 1tsp
curry leaves 10
grated coconut 1
salt to taste
oil 3tbsp
cinnamon 1
cardamoms 4
cloves 4
cubed potatoes 2

Method:
Boil mutton along with ginger. Set aside.
Boil potatoes . Set aside.
Extract coconut milk twice.Heat oil and saute the garam masala,
onion, green chillies, ginger, curry leaves, peppercorns.Add boiled
mutton, potatoes and carrot along with second extract of coconut
milk and cook.
Stir first extract of coconut milk just before serving.

MEEN PATHIRI

MEEN PATHIRI

Ingredients:

Cooked rice - 250 gm
Roasted rice powder- 2 tablespoon

For Rice Dough:

Mix cooked rice and roasted rice powder and make a soft dough ( do not add water ).

Other ingredients

Grated coconut- 1 cup
Cumin seeds- 1/2 teaspoon
Aniseeds- 1/2 teaspoon
Cardamom- 1 pod
Shallots (small onions) - 4
Salt- to taste
Banana leaf- as required
Oil for greasing

For the filling:

Seer fish ( boneless ) - 250 gm
Onion- 1
Green chillies crushed- 4
Ginger crushed- 1” piece
Garlic crushed- 4 flakes
Chilly powder- 1/2 teaspoon
Coriander powder- 2 teaspoon
Turmeric powder-1/4 teaspoon
Coconut grated- 2 tablespoon
Cinnamon- 2 pieces
Cloves- 3
Cardamom- 1 pod
Aniseeds- 1/4 teaspoon
Coriander leaves chopped- 1 tablespoon
Oil- 1 tablespoon
Salt- to taste

Method

Marinate the fish with a little chilly powder, turmeric powder and salt. Shallow fry in hot oil and keep aside.Grind the coconut with cinnamon, aniseeds, cardamom and cloves into a smooth paste.Heat 1 tablespoon oil and sauté onion and crushed chillies, garlic and ginger. Stir for a while and add coriander powder, chilly powder and turmeric powder mixed with a little water. Add the ground coconut with masala and simmer for a while. Mince the fried fish and add to it. Stir well. Add the coriander leaves and remove from the fire.Oil your hands and the banana leaves. Shape the rice dough into small orange sized balls and flatten it into a pathiri on an greased banana leaf. Make one more pathiri in the same way.Place one tablespoon of the fish mixture on the first pathiri and cover it with the other. Press the edges well with oiled hands. Repeat the same with the remaining dough. Place it in a steamer and steam it for 10 minutes. Peel off the leaves and the delicious meen pathiri is ready to serve.

Kappa Biriyani

Kappa biriyani

Ingredients:
Beef - 1/2 kg
Onion - 1
Crushed ginger & garlic - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Garam Masala - 1 tsp
Kappa - 1/2 kg
Scraped coconut - 1cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Small onion - 5
Mustard seeds - 1 tsp
Salt to taste
Oil to taste
few Curry leaves

Method:

1. Cook kappa with salt till it becomes soft.
2. Mash kappa & keep it aside.
3. Marinate the cleaned beef with onion, ginger garlic, masala powders and salt.
4. Cook the marinated beef till it becomes tender.
5. Add the mashed kappa to beef & mix well.
6. Meanwhile fry scraped coconut with chilli powder & coriander powder till it becomes golden brown.
7. Grind it. Add ground coconut mix to beef & kappa & mix well.
8. Heat oil in a pan & splutter mustard seeds.
9. Add small onion & saute for 3-4 mins
10.Add beef tapioca mix & stir for 4-5 minutes. Garnish with curry leaves.

Veggie Mix

VEGGIE MIX

1.Carrots 1
2.potatoes 1
3.french beans (cut into tiny cubes) 2
4.Couliflower 1/4
5.Peas (frozen) 1/4 pack
6.Onions(finely cut) 1 cup
7.Tomatoes 2-3
8.Ginger-garlic (finelly chopped) 1 tbsp
9.Red chilli powder 1/4 tsp.
1o.Turmeric Powder 1/4 tsp.
11.Garam Masala Powder 1/4 tsp.
12.coriander powder 1 tbsp
13.chicken BBQ masala 2 tbsp
14.Vegetable oil 4 tbsp.
15.coconut milk 1 cup
16.Salt to taste
17.Coriander leaves chopped


Method:
1. Boil all the vegetables in a pressure cooker adding garam masala powder
and turmeric powderand set aside.
3. Heat oil in a pan.
4. Fry chopped onions,ginger and garlic till light brown and add all the spices.
5. Add tomato and saute until oil separates.
7. Add salt.
8. Add the vegetables and cook on low flame for 5 minutes.
9. Add coconut milk and cook for 2 more minutes


Garnish with coriander leaves and serve hot. Can be served with rice or chappathi.