Paruppu Usili

Ingredients:
Green Beans - 2 cup (cut)
Tuvar dhal - 1/2 cup
Channa dhal - 1/2 cup
Whole dry red chilli - 4
Asafoetida - 1/4 tsp
Turmeric powder - 2 pinch
Salt

Seasoning:
Mustard seeds, Cumin seeds, Urad dhal, oil

Method:
Soak tuvar dhal & channa dhal in hot water for 2 hours.
Grind these dhals in a mixer with red chilli, asfoetida, salt, turmeric powder coarsely.
Steam this mixture in idli cooker for 10 - 12 minutes.
Let it cool. Then crumble the cooked dhals.
Meanwhile boil the green beans in water with little salt. Drain the water from beans.
In a kadai heat the oil, then add crumbled dhals and fry till golden crispy.
Stir continously in medium flame .
Then in another kadai add oil,mustard seeds,cumin seeds,urad dhal.
When mustard seeds crackle add the boiled beans and stir for 2 minutes. Then add the golden crumbled dhals and stir.

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Keerai Masiyal

Ingredients:
Amaranth greens - 1 bunch
Moong dhal (paassi paruppu) - 50gm
Onion - quater diced
Garlic - 1 clove
Tomato - half
Cumin - 1/4 tsp
Salt

Seasoning:
Mustard seeds
Black gram (Urad dhal)
Asafotida
Whole red chilli - 2

Method:
Remove the leaves from the stalk and wash the leaves. Heat moong dhal in water.
When moong dhal is half cooked add onion, garlic, tomato.
After 4 mts add the greens, cumin seeds and cook.
Add this mixture with salt in a mixie and grind coarsely.
For seasoning take a small kadai and add oil, to the oil add mustard seeds, urad dhal, asafotida. When mustard seeds crackle add whole red chilli and fry. Add this to the Greens.

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Cauliflower and Peas Fry

Ingredients:

Whole cauliflower - 1 (cut into florets)

Onion - 1 (cut into pieces)

Ginger - 1 inch (grated)

Garlic - 1 clove ( crushed )

Green chilli - 2 (slit)

Turmeric powder-2 pinch

Cumin seeds-1/4 tsp

Salt

Oil

Coriander leaves

Green Peas - 25 gms

Method:

Wash the florets in the warm water with salt.

Take oil in a kadai.

Add cumin seeds, onion and fry.

Add Ginger and garlic followed by green chilli. Stir.

Add cauliflower, salt, turmeric powder.

Let the florets cook in low flame atleast 10 to 15 mts by stirring every 3 minutes.

Turn off the flame.

Add peas and coriander leaves and stir.

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Chicken Curry

Ingredients:

Whole Chicken - 1 (cut into pieces)
Onion (large) - 1 ( cut into tiny pieces)
Ginger - 2 inch (grated)
Garlic -4 cloves ( grated in to fine)
Tomatoes - 2 (cut into fine pieces)
Mint leaves - 10
Green chilli - 1
Curry leaves - 6
Red chilli powder - 1tsp
Paprika - 1 tsp
Coriander powder - 3 tsp
Turmeric powder - 1pinch
Salt
Oil

Masala for grinding:

Clove - 2
Saunf - 1/4 tsp
cinnamon - 1
cardomon - 2
cumin seeds - 1/4 tsp
Peppercorn - 6

Method:
Marinate the chicken with paprika, and salt.
Heat oil in kadai.
Add ground masalas.
Add onions. Fry till onion and masalas are fried.
Add ginger garlic. Fry.
Add mint leaves, and green chillies. Fry.
Add tomatoes, and little salt. Fry.
Add chicken and fry.
Add red chillies, corainder, and turmeric powders. Mix everything together.
Cover and Cook in medium flame for 15 - 20 minutes. Every three minutes stir the chicken curry to avoid burning.
Garnish to your liking.

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Mutton Briyani

Ingredients:
Mutton - 1/2 kg
Basmati rice - 2 cups
Onion - 2 (large size cut into pieces)
Ginger paste -1 tsp
Garlic paste -1 tsp
Tomato - 2 (large cut into pieces)
Yogurt - 2 tsp
Red chilli powder - 1/2 tsp
Green chilli - 3
Clove - 2
Javanthiri - 2
Bay leaves - 3
Cinnamon stick -2
Cardamom - 2
Saffron - 2 pinch
Nutmeg powder - 1 pinch
Ghee - 4 tsp
Oil
Salt to taste
Coriander leaves
Milk -4 tsp

Method:
Soak the rice with one cup of water and keep aside.
In the cooker add 3 tsp of oil and add dry spices, onion. fry the onion till it becomes translucent. Then add ginger, garlic paste, green chilli and stir.
Then add tomatoes and cook till the tomatoes are done.
Add the mutton and stir.
Add salt, 2 tsp ghee and stir.
Add 2 tsp of yogurt and stir for 1 minute.
Add chilli powder,stir and let the meat cook till tender by adding little water.
When the meat is done add the rice which is soaking including the water.
Add one more cup of water.
Let it cook under pressure in medium flame till a whistle.
Remove from heat .
Once the pressure has decreased remove the lid.
Spread the briyani in a tray.
Now add the saffron with milk which should be soaked in warm milk earlier.
Add the remaining 2 tsp ghee and mix gently.
Garnish as you wish and enjoy the briyani.

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Mutton Kurma

Ingredients:

Mutton - 1/2 kg
Onion - 2 (cut into pieces)
Ginger paste - 3 tsp
Garlic paste - 2 tsp
Tomato - 2 (cut into pieces)
Chilli powder - 1 tsp
Coriander powder -1 and 1/2 tsp
Turmeric powder - 1/4 tsp
Grated coconut - 1/4 cup
Green chilli - 2
Saunf - 1/4 tsp
Clove - 2
Cinnamon - 2
Poppy seeds - 1/4 tsp
Bay leaves - 2
Curry leaves - few
Corainder leaves
Salt
Oil

Method:
Pressure cook the mutton pieces with little bit salt, turmeric powder, and 1tsp ginger paste.
Add oil in a kadai on medium heat.
When oil is heated, add saunf, clove, cinnamon, bay leaves, onions, green chillis, and curry leaves.
Add ginger, garlic paste and fry.
Add tomatoes and stir till the tomato is boiled.
Add mutton pieces and stir.
Add chilli powder, coriander powder, and turmeric powder. Stir again.
Add salt and water. Let it boil for 3 minutes.
Grind the coconut and poppy seeds into a paste by adding required water.
Add the above coconut paste in the kadai.
Cook for 4 minutes.
Remove from burner.
Garnish as you wish.

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