Murungaikkai Kuzhambu

Ingredients:
Drumstick - 2 or 3 nos ( cut into each 3'' pieces )
Onion - 1/2 ( cut into small pieces )
Red chillies - 2 nos
Curry leaves - few
Turmeric powder - 1 tsp
Mustard seeds - 1/ 2 tsp
Oil - 1 tbsp
Tamarind juice - 1 cup
Salt to tatse.
For the paste:

Small onion 15 nos or large onions - 1 ( cut into medium size )

Red chillies - 3 nos

Fennel seeds (sombu ) - 1 tbsp

Cumin seeds ( seerakam ) - 1/2 tsp
Poppy seeds - 1 tbsp

Pepper corns (milaku ) -1/2 tsp

Curry leaves - few

Cinnamon - 1 no

Coconut - 2 tbsp ( grated )

Corriander powder -3 tbsp.

In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Method:

• In a vessel, add ground masala paste along with drumstick pieces,tamraind juice,turmeric powder, salt and required water.mix well.
• Cook till the drumstick is cooked and desired consistency is reached.
• In a another pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, red chillis and curry leaves and saute till brown.
• Now transfer it to the kulambu.
• Allow to boil 2 minutes. Remove from flame.
• Murungakkai kulambu is ready.
  Serve with hot steamed rice.

Mutton Biryani With Seeraka Samba

Ingredients:

Goat meat/Mutton - 1.5 lb
Seeraka Samba Rice - 2 cups
Onion large - 1 ( thin sliced )

Green chillies -6 nos

Tomato - 1 ( chopped )

Ginger garlic paste - 3 tbsp

Chilli powder - 1 tbsp

Turmeric powder - 1 tsp

Mint - 20 leaves.

Corriander leaves - 1 handfull

Curd - 2 tbsp
Bay leaf - 3
Star anise - 1 no
Oil - 4 tbsp

Ghee 1 tbsp ( optional )

Salt to taste.
For powder:

Cinnammon stick - 1

Clove - 2

Cardomom - 2

Fennel seeds - 1 tsp

Poppy seeds - 1 tbsp
Grind them into a fine powder.
Method:

• Wash and soak the rice 15 minutes.
• Cut the mutton pieces into medium size & wash it nicely.
• In a pressure cooker, heat oil then add bay leaves, star anise& grinded masala powder.
• Now put in the sliced onions and green chillies & fry it till golden brown.
• Now add the ginger garlic paste & fry for 5 minutes.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add the mutton pieces along with turmeric, chilli powder and salt. and saute for 5 minutes.
• Now add mint leaves and corriander leaves and fry it for 1 minute.Then pour little water & mix it nicely.
• Now close the lid and pressure cook the mutton till it is tender. Now open the lid and and measure the gravy in the mutton. We need total 4 cups of water for 2 cups of rice including the gravy.( For example, if there is 1 cup of liquid in the mutton, add 3 cups of water.)
• Add the soaked rice along with the required amount of hot water to the mutton in the pressure cooker.mix it gently.
• Close the pressure cooker and cook till the first whistle or cook 10 minutes in medium flame.
• Switch off the stove and let stand till it cools down.
• Delicious mutton biryani is ready.

Serve with onion Raitha.

Roasted Salmon Fish

Ingredients:
Salmon Fillets - 2 or 3 pieces
Garlic - 3 cloves
Ginger - 1 small piece
Black Peppercorns - 1 tbsp

Paprika - 1 tbsp

Lemon Juice - 2 tbsp

Olive oil - 2 tbsp

Salt to taste
Salt and Pepper for seasoning.
Method:

• Crush the ginger & garlic and black peppercorns in a mixie till smooth. Add the paprika and salt and the lemon juice to make a paste.
• Apply this on the salmon fillet, marinate for at least 15 minutes.
• Place a lightly greased non-stick griddle or a frying pan on the stove.
• Once the pan is really hot, place the salmon fillet, cook for 6 to 7 minutes per side.

Serve the salmon along with the veggies and lime/lemon wedges.

Chicken Briyani With Seeraka Samba Rice

Ingredients:

2 cups Seeraka Samba Rice

1.5 lb chicken with bones

4 tbsp ground ginger garlic paste

1/4 cup yogurt

1 big onion ( sliced thin )

5 green chillies

1 tomato ( chopped )

2 bay leafs
1Star anise

1 tbsp chilli powder

1/4 cup chopped mint leaves

1/2 cup chopped coriander leaves

water 4 cups

4 tbsp oil

2 tbsp ghee
Salt to taste.
For powder:
1 tbsp Fennel seeds

2 cloves

2 cardamoms1″ piece of cinnammon
2 tsp poppy seeds.
Grind them into a fine powder.
Method:

• Wash and soak the rice in water 15 minutes.
• Cut the chicken into medium sized pieces.
• Heat the oil in the cooker.Add the star anise, bay leafs and ground masala powder saute for a minute.
• Add sliced onions and green chillies and fry till they start to brown.
• Add the ginger garlic paste and saute for about 2 minutes.
• Now add chicken pieces along with the chopped tomatos and saute till the juice dries up.
• Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 7 minutes.
• Now add ghee and soaked rice, mix it very gently, then add 4 cups of water, mix well.(slowly)
• Cover and cook with the weight on, until you hear 1 whistle or 10 minutes.
• Switch off gas flame. Allow the cooker to cool naturally.

Serve chicken biryani with onion raita.

Murungakkai / Drumstick Sambar

Ingredients:

Toor dhal - 1 cup

Drumsticks / murungaikkai - 3 to 5 nos
Tomato - 1
Small onion - 6 to 9 nos ( cut into medium size pieces )
Tamarind - small 1/2 lemon sizeRed chillies - 3 nos
Curry leaves - few
Sambar powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Oil - 2 tsp
Salt to taste.
Method:

• Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
• Soak tamarind in water and squeeze out the juice.
• Cut tomato into medium size pieces.
• Cut drumstick into medium size pieces.
• Add drumstick pieces, tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the vegetable is soft.
• Add tamarind juice and allow to boil. Now add the cooked thuvar dhal.
• In a kadai put the oil and when it is hot add the mustard.
• When it pops up, add onions,Red chillies and curry leaves and fry for a while.
• Add the sambar to this. Mix well.
• Allow to boil 2 minutes. Remove from stove.
  Serve with Rice

Fish Cutlet

Ingredients:

Fish - 1 lb
Potato-2 nos

Onions- 1 ( finely chopped )

Green chilies- 6 (finely chopped )

Ginger garlic paste - 1 tsp

Black pepper- 2 tsp
Turmeric powder - 1/2 tsp
Garam masala- ½ tsp

Coriander leaves- 1/2 cup (chopped finely )

Oil-as needed for shallow fry
Egg or 1 Egg white–1

Bread crumbs - 1 cup
Method:

• Boil the fish with salt and turmeric powder in boiling water. Cook till tender, remove from the heat, remove all bones, and then mash it into flakes. Keep it aside.
• Boil potatoes separately till tender, peel off the skins and mash them with your hands/or the back of a spoon. There should be no lumps.
• Heat the oil in a shallow non-stick pan and add all the onions, green chilies. After a couple of minutes, add ginger garlic paste. Fry for a minute.
• Add the fish and potato mixture to it.
• Now add garam masala and add the chopped coriander leaves and salt.
• Saute for a minute. remove from heat. allow it to cool.
• Beat the egg (You can use just egg whites too) with a pinch of salt. Keep a plate with bread crumbs also ready.
• Dip each oval ball into the egg and then into the bread crumbs. Give it a final shaping.
• Heat oil in a pan and shallow fry the cutlets till brown on both sides.Serve it hot with corriander chutney or ketch up.Enjoy!