Murungakkai Masala / Drumstick Masala

Ingredients:

Drum stick -5 ( cut into pieces )
Onion - 1 ( chopped )
Tomato-1 (chopped ) ,Green chilli - 1
Corriander powder - 2 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Fennel seeds - 1 tsp
Curry leaves few
Oil - 2 tbsp
Salt to taste.

Method:

• Heat oil in a pan and add the mustard seeds. When they pop, add Fennel seeds wait for few seconds.
• Then add the onions and fry until golden brown. Add the chopped tomatoes and sauté till the tomato pieces get cooked.
• Now put the drumstick pieces along with red chili powder, corriander powder , turmeric & salt.
• Mix until the drum stick is well coated with the mixture.
• Add 2 cups of water and allow to boil.
• Then lower the heat for 10-12 minutes or until the drumstick pieces are cooked soft.
• Garnish with corriander leaves and curry leaves.

Murukku - II

Ingredients:
Rice flour - 4 cups
Pottu kadalai - 1 cup
Sesame seeds - 2 tsp
Chilli powder - 1 tbsp
Ajwain seeds - 2 tsp
Butter - 1 tbsp
Oil for deep frying
Salt to taste.
Method:

•Grind the pottu kadalai into a fine powder.
•Mix rice flour, fried channa dhalia powder (pottu kadalai maavu ),chilli powder, sesame seeds, ajwain seeds, butter and salt. Add enough water and knead into soft dough.
•Put the dough into the murukku press and press it on a plastic sheet.
•Heat oil in a kadai. Now drop the murukku into the oil and deep fry both sides until crisp.

Drain in a paper towel. Cool and store in a air tight container.

Muttai Kuruma / Egg Kuruma

Ingredients :
Boiled eggs - 4 nos ( cut into half )
Big onion -1( chopped )
Tomato-1( chopped ) ,Green chillies - 1 or 2
Ginger - 1 tbsp ( chopped )
Garlic- 2 tbsp( chopped )
Chili powder -1 table spoon
Coriander powder-1 table spoon
Garam masala powder-1 teaspoon
Turmeric powder - 1/2 tsp
Salt to taste.

For the paste:
Cocunut - 2 to 3 tbsp
Fennel seeds-1 teaspoon
Cumin seeds-1 teaspoon
Poppy seeds - 1 tbsp
Cashews - 4 nos ( optional )
Method:

• Heat oil in a pan,.add Fennel seeds, onions, green chillies, curry leaves and saute, till they turn golden brown.
• Now add the chopped ginger and garlic pieces and sauté that too for few minutes.
• Add the chopped tomatoes and sauté till the tomato pieces get cooked.
• Now add the chili powder, garam masala ,corriander powder and turmeric powder.Mix well. Now add required water and the salt needed. Keep the stove in medium flame and allow the curry to boil and reduce to ½ the quantity.
• Now mix the coconut paste in half cup of water and add it to the curry. Cook for 5 minutes.
• Now add the boiled egg into the curry and cook for another 5 more minutes in medium flame.Garnish with corriander leaves. It goes well with idli,dosa,chapathi and rice.

Cauliflower kuzhambu

Ingredients:
Cauli flower - 1
Small Onion -1 ( chopped )
Ginger garlic paste - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Green chillies - 2 nos
Curry leaves - few
Oil - 2 tbsp
Salt to taste.
For the paste:
Small onion 15 nos or large onions - 1 ( cut into medium size )
Red chillies - 3 nos
Fennel seeds (sombu ) - 1 tsp
Poppy seeds - 1 tsp
Cumin seeds ( seerakam ) - 1/2 tsp
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 pan heat 1 tbsp of oil add mustard seeds after pops up add onion, green chillis and curry leaves and saute till brown.
• Now add ginger garlic paste fry 1 minute. then add cauliflower florets along with turmeric powder and salt. fry few more minutes.
• Now add the ground paste to the the pan and Pour about 1/2 cup 0r 1cup of water to make it more gravy-like.
• Let this cook for about 5 minutes on medium-high heat.
• Simmer the cauliflower in the sauce for 10 minutes.
• Sprinkle chopped corriander leaves on top.
  Serve with idli ,dosa or rice.

Matar Paneer

Ingredients:
Paneer - 1 cup cubed
Fresh peas (matar) - 1 cup
Fresh cream - 1/4 cup to 1/2 cup
Onion - 1 ( chopped )
Tomato - 2 nos
Cumin seeds - 1/2 tsp
Corriander powder- 1 tbsp
Chilli powder -1/2 tbsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste
Grind to Smooth Paste:
Small Onion - 1
Green Chillies - 3 to 4
Ginger - 1/2 inch
Garlic - 4 pieces
Jeera/Cumin Seeds - 1 tsp
Cinnamon Stick - 1 inch
Cloves - 2
Cardamoms - 2 nos
Milk - 1/4 cup
Cashews - 4 nos
Poppy seeds - 1 tsp
Method:

• Soak cashew and poppy seeds in ¼ cup warm milk and leave aside for 10 minutes.
• Blend these soaked ingredients with onion, green chillies, ginger, garlic, green chillies, cinnamon stick,cumin, cloves,and cardamoms to smooth paste.
• Blanch tomatoes in hot water for 10 minutes. Remove the skin and blend to a smooth puree.
• Heat ghee/oil and shallow fry paneer cubes till they turn golden brown. Take them and put it in a warm water.
• Heat oil in a kadai add cumin seeds let them splutter. Add chopped onions,kastoori methi and fry till golden brown.
• Add the masala paste and fry well till the raw smell disappears.
• Now add the pureed tomatoes,chilli powder, turmeric powder and corriander powder and fry.
• Now add peas and fry for few minutes. Add salt and cup of water. Cook 5 minutes.
• Now add paneer and cook for 2-3 mins.
• Add fresh cream and cook covered till thick and saucy.

Garnish with corriander leaves.

Serve hot, with naan or parotta.

Methi Matar Malai

Ingredients:
Fresh fenugreek leaves (methi) - 1 cup ( chopped )
Fresh peas (matar) - 3/4 cup
Fresh cream - 1/4 cup to 1/2 cup
Onion - 1 ( chopped )
Tomato - 1
Cumin seeds - 1/2 tsp
Corriander powder- 1 tbsp
Chilli powder -1/2 tbsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste.
Grind to Smooth Paste:
Small Onion - 1
Green Chillies - 3 to 4
Ginger - 1/2 inch
Garlic - 4 pieces
Jeera/Cumin Seeds - 1 tsp
Cinnamon Stick - 1 inch
Cloves - 2
Cardamoms - 2 nos
Milk - 1/4 cup
Cashews - 4 nos
Poppy seeds - 1 tsp
Method:

• Soak cashew and poppy seeds in ¼ cup warm milk and leave aside for 10 minutes.
• Blend these soaked ingredients with onion, green chillies, ginger, garlic, green chillies, cinnamon stick,cumin, cloves,and cardamoms to smooth paste.
• Wash methi leaves, add ½ tsp of salt in hot water leave aside for 15 minutes and then sqeeze out of water.
• Blanch tomatoes in hot water for 10 minutes. Remove the skin and blend to a smooth puree.
• Heat oil in a kadai add cumin seeds let them splutter. Add chopped onions and fry till golden brown.
• Add the masala paste and fry well till the raw smell disappears.
• Now add the pureed tomatoes,chilli powder, turmeric powderand corriander powder and fry.
• Now add one after another, first fenugreek leaves then peas. do a quick stir-fry until the leaves wilt.
• Add salt and cup of water. Cook 5 to 7 minutes.
• Now add fresh cream and cook covered till thick and saucy.
• Serve hot.
  

Senai Kizhangu / Suran Poriyal

Ingredients:
Senai Kizhangu / Suran - 1 lb
Onion - 1 ( chopped )
Red chilli - 3
Green chilli - 2
Curry leaves - few
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Grated coconut - 2 tbsp
Turmeric powder - 1 tsp
Oil 1 tbsp
Salt to taste.

Method:

• Remove the skin from senai kizhangu, wash and cut into small size pieces & put it into the water.
• Cook the vegetable in water with turmeric powder and salt. Cover the vegetable. Cook till the vegetable is soft. Drain the excess water.
• Heat the oil add mustard seed,urad dhal,channa dhal after few seconds,add onion ,chillies and curry leaves.
• Fry until golden brown.Now add cooked senai kizhangu ( suran ) then stir for few minutes in low heat.
• Now add grated coconut and remove from flame.
  Garnish with corriander leaves.

It goes well with sambar,rasam and curd rice.

King Fish / Vanjaram fish Fry

Ingredients:
King Fish - 1/2 kg (5 pieces)
Chilli powder - 2 tbsp
Turmeric powder - 1 tsp
Pepper powder - 1/2 tbsp
Ginger garlic paste - 1 tbsp
Lemon juice - 1 tbsp
Oil - 4 0r 5 tbsp
Salt as required.

Method:

• Mix all the ingredients except oil and make a paste with some water.
• Rub the paste on the fish and leave it to marinate for at least 2 or 3 hours.
• Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides.

Fish fry ready.

Serve hot as a side dish with steamed white rice, curry, sambar rasam etc.