GREEN CHILLI MUTTON VARUVALINGREDIENTS

1/2 kilo mutton (Cut into small portion)1/2 tbs turmeric powder2 tbs garlic and ginger (ground)2 big onions5 cloves garlicSmall piece of ginger1 tbs white pepper (saute in medium heat without oil)1 tbs cumin seed (saute in medium heat without oil)4 cloves green chilli (blend as needed)15 cloves of bird's eye chilli (cili padi) (blend as needed)1 star anise1 cinnamon stickCurry leaf as needed1 tomato (cut into slices)2 tbs lemon juiceSalt as neededOil as needed

METHOD

1. Boil 5 cups of water2. Add in sliced mutton, turmeric powder, salt, ground garlic and ginger into boiled

water3. On a different pan, pour oil and mix star anise, cinnamon stick, curry leaf,

tomato, big onion, garlic, ginger and blended chilli paste4. Add on the mutton and salt as needed till it cooks well

KALKANDU VADAIINGREDIENTS

150 gm or 1 cup of white urad dhal150 gm or 1 cup of kalkandu (sugar candy)150 gm or 1 cup of rice flour (saute it smoothly)Salt as neededOil as needed

METHOD

1. Soak urad dhal for 30 min2. Grind the kalkandu (sugar candy) and white urad dhal3. Add rice flour and salt as needed4. Mash them together and keep it in the refrigerator for 10 minutes5. Fry till crispy and serve

VALLARAI THUVAYAL

INGREDIENTS

One tie of VallaraiAsafoetida as needed2 tbs or urad2 tbs of gram dhal6 cloves of garlic6 pcs small onions6 pcs of dry chilliTamarind as needed3 tbs of coconutOil as neededSalt as needed

METHOD

1. Pour oil, add asafoetida, urad and stir2. Add in gram dhal, small onion, garlic and dry chilli3. Keep stiring and add tamarind, coconut and vallarai4. Once cooked, wait for the thogayal to cool down5. Grind it thick and serve

CRAB GRAVYINGREDIENTS

4 crabs (clean it well and cut the crabs in half)1 big onion1 tbs of fenugreek seeds1/2 tbs fo cumin seeds1 tomato (sliced)2 tbs of garlic and ginger (ground)6 cloves of garlicCurry leaves as needed1 tbs of turmeric powder1 tbs of chilli powder1/2 tbs of black pepper3 tbs of fish curry powderTamarind water as neededCoriander leaf as neededWater as neededSalt as neededOil as needed

Grind the four items below together:2 tbs of coconut6 pcs of small onion4 cloves of garlic1 tbs of fennel seed

METHOD

1. Add oil in a pan as needed and stir the cumin seed, fennel seed, fenugreek seeds and onion.

2. Mix with garlic and curry leaves and stir.3. Add the ground garlic and ginger, tomato, chilli powder, turmeric powder, fish

curry powder, black pepper powder and salt as needed.4. Add some water.5. Add the crabs to the boiling curry.6. Add the ground onion, fennel seed, coconut and garlic mix to the boiling curry.7. Add in a little bit of tamarind water to the curry and let it cook for five minutes.8. After the cury has boiled and the crab is cooked, add some chopped coriander

leaves and your crab gravy is ready to be served.

CHETTINATTU CHICKEN GRAVYINGREDIENTS

1/2 kilo chicken (cut into small pieces)1/2 tbs turmeric powder2 tbs ground garlic and ginger2 pcs big onionsCurry leaves as needed1 pc tomato2 tbs chilli powderStar anise, cinnamon leaves and cloves as neededCoriander leaves as neededSalt and oil as needed

Ingredients to grind:4 tbs grated coconut1 tbs fennel seeds1 tbs white pepper1 tbs poppy seeds

METHOD

1. Heat oil in a pan, add star anise, cinnamon stick, curry leaves, tomato, ground garlic and ginger. Mix them together and stir.

2. Then add chicken, turmeric powder and salt. Mix and stir them together.3. While it is half-cooked, add the ground items and chilli powder.4. When the chicken is fully cooked, sprinkle coriander leaves over the dish.

VAALAKKAAI PODIMASINGREDIENTS

3 raw bananas2 big onions6 dried round chillisCurry leaves as needed3 tbs ground coconutSalt and oil as needed

Ingredients to fry:1 tbs mustard seeds1 tbs urad dhalGinger as needed

METHOD

1. Peel off the banana skin.2. Heat oil in a pan, add mustard seeds, ginger and urad dhal.3. Next, add the dried round chilli, ground coconut, onio and curry leaves. Stir them

together.4. Then, add the raw banana and salt as needed. Stir them together.5. The dish is now ready to be served.

SQUID DRY CHILLI VARUVALINGREDIENTS

1/2 kilos of squid10 gm ginger8 cloves of garlic2 tbs ground garlic and ginger10 onions10 dry chillisCurry leaves as needed1 tomato2 tbs meat curry powder1 tbs turmeric powderStar anise, cinnamon leaves and clove as needed1 tsp fennel seedsCoriander leaves as neededSalt and oil as needed

METHOD

1. Heat oil in a pan, add star anise, cinnamon stick, clove, fennel seeds, dry chilli, garlic, tomato and curry leaves. Stir and mix them together.

2. Next add squid, turmeric powder, meat cury powder and salt as needed. Stir and mix them together.

3. When the squid is cooking, sprinkle coriander leaves over it.4. The dish is then ready to be served.

LADY FINGERS YOGURT PACHADIINGREDIENTS

1/4 kilos of lady fingers2 cups of yogurt2 tbs fennel seed1 big onionCurry leaves as needed1 tie of coriander leaves2 red chillisSalt and oil as needed

Items to grind

3 tbs of ground coconut1 green chilli

METHOD

1. First, fry the lady fingers.2. Then, put the fried lady fingers together with yogurt and the ground items into a

bowl. Stir until it's mixed properly.3. Add salt as required.4. Heat oil in a pan until it's hot enough, then add fennel seeds, onion, curry leaves,

red chilli and mixed lady fingers onto the hot pan.5. The dish is then ready to be served.

PRAWN BRIYANIINGREDIENTS

1/2 kilo of prawn2 tbs ground ginger and garlic2 big onions4 to 5 small onionsGarlic as needed2 red chillis2 tomatos1 tsp turmeric powder2 tbs briyani masala powder2 tbs chilli powder1/2 cup yogurt3 cups waterMint leaves as neededStar anise, cinnamon and cloves as neededBay leaves as neededGhee as neededSalt and oil as needed

METHOD

1. Heat the cooker and add ghee or oil.2. Add some star anise, cinnamon, clove, bay leaves and fry.3. Add onions, garlic, tomatoes, red chilli and stir.4. Add the ground garlic and ginger, turmeric powder, chilli powder, briyani powder

and stir them together.5. Add the prawn in the mix and stir.6. Add the rice into the mix and stir.7. Add 3 cups of water into the mix.8. Pour in the yogurt and stir.9. Finally, put in the mint leaves and cook the rice.10.Prawn briyani is ready to be served once the rice is cooked.

RADISH USILIINGREDIENTS

2 white radish (grated)1 red chilli2 onionsGarlic as neededGinger as needed1 tsp turmeric powder2 tbs ground coconutSalt and oil as neededMustard seeds as needed1 tbs white urad dhal1/2 tsp Asafetida powder1 tie curry leavesCoriander leaves as needed

INGREDIENTS TO GRIND

1 tbs gram dhal (soak in water for 30 minutes)3 pcs dried chilli1/2 tsp fennel seeds

METHOD

1. Heat oil in a pan, add urad dhal, mustard seeds, asafetida powder, curry leaves and fry them.

2. Then add the onions, garlic, ginger, red chilli and stir.3. Add the grated radish and fry them.4. Add turmeric powder and salt into the mix.5. Then add the ground gram dhal, dried chilli and fennel seed items in the mix.6. Sprinkle the ground coconut in the cooking mix.7. Add the coriander leaves at the end and the radish usili is ready!

FRY CHICKEN MASALAINGREDIENTS

3/4 chicken (cut into big pieces)2 tbs turmeric powder2 tbs ground garlic and ginger4 pcs garlic8 small onion (ground)2 tomatoes (ground)1 tbs chilli powder1 cinnamon stick1 star anise1 bay leaf2 tbs chicken masala powderOil as neededSalt as needed

METHOD

1. Put the cut chicken into a bowl, add turmeric powder, ground garlic and ginger, chilli powder and chicken masala powder, the ground items and mix together.

2. Add salt as needed.3. Heat up oil and fry star anise, bay leaf and cinnamon stick and stir together.4. Add on the mixed chicken and stir. Leave it to boil for sometime.5. When it is half cooked, take it off from the fire and keep it separately.

INGREDIENTS FOR FRIED CHICKEN

1/2 tsp white pepper200 gm corn flour100 gm rice flour50 gm gram ghall1 onionWater as neededCurry leaves as needed1/2 tsp turmeric powderSalt as needed

METHOD

1. Put the half-cooked chicken into a bowl and mix with the above prepared ingredients for fried chicken.

2. Then fry them in hot oil and serve.

PIRANDAI THUVAYAL

 

INGREDIENTS

10 pcs pirandai6 pcs small onions6 cloves garlic2 tbs urad dhal1 tbs black mustard seeds2 pcs green chilli2 tbs tamarind waterCurry leaves as needed2 pcs red chilli1 tbs asafetida seeds3 tbs coconutSalt as neededOil as needed

METHOD

1. Heat oil in a pan, add black mustard seeds, urad dhal, onion and curry leaves. Stir together.2. Stir together with pirandai, tamarind water, garlic, asafetida seeds and add salt as needed.3. Add ground coconut and boil for a few minutes. Let it to cool down.4. Then take the cooled mixture and grind it with water as needed.5. End result is Pirandai Thuvayal.

CHAPPATHI CHICKEN ROLLINGREDIENTS

6 chappathi1/2 kg minced chicken2 boiled potatoCurry leaves as needed2 big onion2 tbs ground garlic and ginger5 cloves chopped garlic2 tomato1 tsp turmeric powderCumin seeds as needed2 tbs chicken masala2 tbs garam masala1 cinnamonSalt and oil as needed

METHOD

1. Prepare pan with hot oil, add cinnamon stick, cumin seeds, big onion and curry leaves. Stir well.

2. Add on ground garlic, ginger and the chopped garlic.3. Add tomato.4. Add the turmeric powder and garam masala.5. Add the chicken and add some salt as needed.6. When the chicken is cooking, add potatoes. Mash the potatoes slightly when

adding them in.7. Add the garam masala and stir. The chicken filling is ready.8. Now take out the chappathi and put the chicken filling in.9. Use a toothpick to keep the roll together.

SPINACH KOOTUINGREDIENTS

100 gm mung dhal300 gm spinach6 cloves chopped garlicTurmeric powder as neededOil and salt as needed

INGREDIENTS FOR FRYING

Mustard seeds as needed10 small onion2 red chilliCumin seeds as neededGarlic as needed4 dry chilli

METHOD

1. First, boil the mung dhal with some turmeric powder until it becomes soft.2. On a separate pan, add oil and wait until it is heated.3. Add the mustard seeds, cumin seeds, onion, chopped garlic, dry chilli, red chilli

and fry them together.4. Next, add spinach into the dhal and add some salt.5. Now, add the fried mix into the spinach and dhal mix.6. Leave it to cook well for some time.7. After a while, add garlic and add ghee as needed.8. Let it cook until it blends together.9. The dish is ready to be served.

QUAIL BIRD VARUVALINGREDIENTS

6 quail birds2 tbs ground garlic and ginger8 garlic curvesCurry leaves as needed8 round chilli1 star anise and cinnamon leaves2 tbs black pepper1 tomato1/2 tbs fennel seeds2 tbs turmeric powder8 small onionsSalt and oil as needed

METHOD

1. Heat oil in pan, mix and fry star anise, cinnamon leaves, fennel seeds, garlic, round chilli, small onions and curry leaves.

2. Next mix the ground garlic & ginger, quail bird, turmeric powder and add salt as needed.

3. When it's fully cooked, sprinkle black pepper over it.4. Quail bird varuval is ready to be served.

BEETROOT VADAIINGREDIENTS

250 gm gram dhal200 gm beetroot2 big onion2 red chilli2 dry chilli6 garlic2 tbs fennel seedsCurry leaves as needed1 tbs rice flourSalt and oil as needed

METHOD

1. Drain and separate the gram dhal into a basket, mix and grind with dry chilli, fennel seeds and salt as needed.

2. Then add into another bowl, onion, beetroot, curry leaves, garlic, rice flour, salt and knead them together.

3. Take the mixture and divide them into small portions. Smoothen the portions into the shape of a vadai.

4. Then fry the mixture. Once fried, they are ready to be served.

KARAIKUDI MUTTON KETTIKULAMBUINGREDIENTS

1/2 kg mutton2 tbs ground garlic and ginger1 tbs turmeric powder8 small onions2 cloves garlic1 tie of curry leavesStar anise, cinnamon leaves and cloves as needed1 tbs fennel seeds2 tomatoes1 tbs chilli powder3 tbs meat powderWater as needed1 tbs coriander powderSalt and oil as needed

INGREDIENTS FOR GRINDING

3 tbs ground coconut5 cashew nuts1 tbs poppy seeds

METHOD

1. Heat oil in pan and add star anise, cinnamon leaves, clove, garlic, curry leaves, ground garlic and ginger, turmeric powder then add mutton, chilli powder, meat powder, coriander powder and water and mx them together.

2. Then add the ground items and leave it to be cooked for a few minutes.3. When it is already cooked, sprinkle coriander leaves over it.4. Now the dish is ready to be served.

RAAGI KAALIINGREDIENTS

150 gm raagi flour3 cups water2 cups yogurt5 small onionsCurry leaves as needed1 green chilli1 tbs cumin seedsSalt and oil as needed

METHOD

1. Mix the raagi flour with water and knead the mixture together.2. Stir the mixture in a hot pan and then add salt as needed.3. Once the mixture is hard, split the mixture into two portions.4. One portion is to be mixed with yogurt, green chilli, onion, curry leaves, cumin

seeds and water. Stir the mixture. Raagi Kaali is ready to be served.5. The other portion can be eaten with any other curry.

SPICY MACKEREL VARUVALTo marinate

1/2 kg salmon fish2 tbs ground garlic and gingerTurmeric powder as neededSalt as needed

For the dish

8 small onions4 red chillis2 tomatoes2 big onionsGinger as needed4 cloves garlicCurry leaves as needed1 tbs squeezed lime juice1 tbs chilli powderCoriander leaves as neededSalt and oil as needed

METHOD

1. Take a container, add some salt, turmeric powder, garlic and ginger. Mix them together. Put the mackerel in it and marinate.

2. In a grinder, add red chilli, small onions, garlic and some water. Grind and separate the paste.

3. Cut the tomatoes into small pieces, grind it and keep it separately.4. Heat enough oil in a pan to fry the fish pieces that has been soaked.5. Once the oil is heated up, fry the fish pieces. Take them out once they're half-

cooked.6. Heat oil in a pan, add ginger, curry leaves and onion.7. Add some chilli powder and stir.8. Add some salt and stir.9. Add ground chilli and stir until it's cooked.10.Add the ground tomato and stir.11.Add a bit more salt and add the squeezed lime juice. Stir until it is mixed well.12.Add the fried fish and mix.13.Add the coriander leaves, close the pan and let it cook in low heat for a few

minutes.14.The spicy mackerel varuval dish is now ready!

MOOR KULAMBUTo be ground

1 tbs gram dhal (soak for 30 minutes)1 tbs coriander seeds (soak for 30 minutes)5 green chillis4 tbs ground coconut1 tsp cumin seed

For the dish

1/2 kg ash gourd (remove the skin)Turmeric powder as needed 150 gm yogurt (add 1 cup of water and grind)5 dry chilliCumin seed as neededMustard seed as neededAsafetida as needed5 onions1 tbs rice flourCurry leaves as neededCoriander leaves as neededSalt and oil as needed

METHOD

1. Heat some oil in a pan.2. Add mustard seed, cumin seed, dried chilli, curry leaves and onions. Stir them

together.3. Add the ash gourd and stir. Add some water to the mix.4. Put a little bit of salt so that it will seep into the ash gourd. Put in turmeric

powder as needed and stir well.5. Close the mix and let it simmer.6. Take a grinder, add in the soaked gram dhal, coriander seed, green chilli,

coconut and a pinch of cumin seed. Add some water and grind it roughly.7. Add the ground mix to the simmering ash gourd.8. Add some water and salt to the mix and stir.9. Let the mix simmer.10.Add some rice flour to mix and stir.11.Let the mix simmer.12.Add some rice flour to make the curry thicker.

13.Add a bit more salt as deemed necessary so that it will accomodate the yogurt that will be mixed in later and stir.

14.Add the yogurt and stir.15.Moor Kulambu is now ready!

ALMOND CARROT PAYASAMIngredients

200 grams Almond (soak in water overnight)200 grams Boiled carrot200 grams Milk7 Cashew nuts1 handful Raisins 250 grams Sugar 2 tablespoon GheeCardamom powder as neededA pinch of salt

METHOD

1. Make sure that the almond skins are peeled off.2. Add water and grind the almond finely. Set aside.3. Blend the boild carrots to a smooth consistency. Set aside.4. In a pan, heat ghee and fry the cashew nuts. Add in raisins and continue frying

ntil golden brown. Set aside.5. In another pan, pour in the almond milk. Add some water and let it to boil.6. While the almond milk starts to boil, add in the carrot puree. Mix well.7. Bring to a boil again. At this poit, lower the heat, pour in the milk, sugar and salt.8. Stir well until the sugar melts. Sprinkle cardamom powder and throw in the fried

cashew nuts and raisins.9. Stir for a while and Almond Carrot Payasam is ready to be served.

MUTTON BLOOD KOOTUIngredients

250 grams Mutton blood 150 grams Mutton Lungs 250 grams Gram dhal 2 Big onion 1 Tomato 6 Garlic Cloves 6 Dry chilies 2 tablespoon Ginger garlic paste2 teaspoon Turmeric powder 2 tablespoon Chili powder 2 tablespoon Meat powder2 tablespoon Grated coconut

Tempering

1 Star anise1 Bay leaf1 Black stone flower ( Kal passi in Tamil)1 Teaspoon cumin 1 Teaspoon fennel seeds1/2 Teaspoon fenugreek seedsCurry leave and coriander leave as neededSalt as needed

METHOD

1. Boil the mutton blood and lungs with ginger-garlic paste and salt.2. Cut them into small pieces and keep aside.3. Boil the gram dhal until half cooked. Set aside.4. Heat a pan; pour in the half cooked dhal and the blood and lung pieces.5. Add 1 tablespoon of ginger-garlic paste.6. Continue to add turmeric powder and salt. Pour in 1 cup of water and stir.7. Add in chili powder and meat powder. Mix well.8. Close the pan with a lid and let the mixture to cook.

9. In a separate pan, heat oil and add star anise, bay leaf and black stone flower. Fry for a few seconds.

10.Throw in fenugreek seeds, fennel seeds and cumin. Stir for a few seconds.11.Add in the chopped onions, followed by the curry leaves. Stir.12.Add the dried chilies and the balance of ginger-garlic paste. Fry for a while.13.Lastly add the chopped tomatoes. Continue to fry until the onion and tomatoes

are cooked.14.Pour in the fried onion, tomato and spice mix into the mutton mixture.15.Stir well and add the grated coconut. Stir again until the coconut is well mixed.16.Garnish with coriander leaves.

FRIED CHILLI PRAWNIngredients

1/2 kilo Cleaned Prawns 1 tablespoon ginger garlic paste 1/2 teaspoon turmeric Powder 1 tablespoon chili powder3 tablespoon corn flour3 tablespoon fried fish masala 1 egg whiteSalt as needed

Add all the ingredients in a bowl. Mix well until the prawns are well coated. Marinate for 30 minutes.

Mint Chutney

1 cup yogurt 1 bunch mint leaves2 birds eye chilies 3 to 4 small onions Salt as needed

Blend all the ingredients. Mint chutney is ready.

METHOD

1. Heat oil in a pan, place the soaked prawns one by one into the oil.2. Fry until golden brown. Serve with mint chutney.

SEMIYA KESARIIngredients

150 grams Vermicelli (Semiya in Tamil)150 grams Sugar6 tablespoon Ghee1 teaspoon Cardamom powder1 tablespoon Semolina (Rava in Tamil) Kesari powder as needed4 cups WaterRaisins as neededCashew nuts as needed Pinch of Salt

METHOD

1. Heat 2 tablespoons of ghee in a pan, fry the vermicelli (semiya) until it turns to light golden-brown. Set aside.

2. Add another 2 to 3 tablespoons of ghee, fry the cashews until golden brown. Throw in the raisins and continue to fry for a few seconds. Set aside.

3. In the same pan, add the water. Bring to a boil.4. Add a pinch of salt and kesary powder. Stir.5. Continue by adding the fried vermicelli. Stir again.6. Add 1 tablespoon of semolina and keep stirring until the mixture is 3/4 thick.7. Then add 2 tablespoon of ghee and sugar and keep stirring.8. Add cardamom powder, fried cashews and raisins.9. Mix well and semiya kesari is ready to be served.