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.

Shrimp / Prawn Curry

Ingredients:
Shrimp/ prawn - 1lb ( cleaned and deveined )
Sombu /fennel seeds - ½ tsp
poppy seeds - 1 tsp
Bay leaf - 2 nos
Big Onion - 1( chopped )
Tomato -1 ( chopped )

Green chilli - 1
Ginger-garlic paste - 1 tbsp
Coriander powder - 2 tbsp
Chilly powder - 1 tbsp
Turmeric powder - ½ tsp
Oil - 1 tbsp
Coconut : 2 tbsp
Curry leaves. – few
Coriander leaves for garnishing.
Salt to tatse.
Method:

• Heat the oil in kadai. Add sombu,Bay leaf and curry leaves.
• Add chopped onion,and Green chilli and fry well for 5 minutes. Then add ginger garlic paste, fry for 2 minutes.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add corriander powder, chilly powder, turmeric powder, salt and mix well.
• Add cleaned shrimp and little water and mix well.
• Cook for 15 minutes on low flame. Shrimp will be cooked soon.so cook in low flame.
• Grind coconut and poppy seeds into fine paste and add to curry.
• After 5 mins when its done garnish with Coriander leaves.

Serve with Idli ,Dosa and Rice.

Muttai Kuzhambu / Egg Curry

Ingredients:
Hard boiled eggs - 4 ( peeled and cut in half lengthwise)
Small Onion -1 ( chopped )

Tomato - 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

Split roasted gram ( pottu kadalai ) - 1 tsp.

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 pop ups add onion, green chillis and curry leaves and saute till brown.
• Now add ginger garlic paste fry 1 minute.
• Add tomato and fry 1 minute.
• Now add the ground paste to the the pan and Pour about 1/2 cup of water to make it more gravy-like.
• Let this cook for about 5 minutes on medium-high heat.
• Gently put the halved boiled eggs in the sauce.
• Simmer the eggs in the sauce for 10 minutes.
• Sprinkle chopped corriander leaves on top.Serve with idly and Rice.

Pepper Chicken Curry

Ingredients:

Chicken - 1 lb ( cut into medium size )

Onion large - 1 ( finely chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 1 tbsp

Green chillies - 1 no (slit )

Curry leaves - 1 string
Grated coconut - 3 tbsp

Corriander powder - 2 tbsp

Turmeric powder - 1 tsp

Chilli powder - 1/2 tsp

Freshly ground black pepper - 2 tbsp

Cinnamon - 1/2' piece

Clove - 1

Cumin seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Bay leaf - 1

Oil - 2 tbsp

Salt to taste.

Method:

• Grind the coconut and Keep the paste aside.
• Heat oil in a kadai, add cinnamon,cloves,cumin seeds,fennel seeds and bay leaves. Fry them a minute.
• Now add chopped onion.curry leaves and green chilli fry them until it turns into golden brown.
• Then add ginger galic paste and fry 2 to 3 minutes.
• Add chopped tomatoes, fry 2 minutes and add chicken pieces along with corriander powder, chilli powder,turmeric powder and salt.mix well.
• Fry them 5 minutes.
• Now add pepper powder and add cup of water and close the lid.
• After 5 minutes open up the lid and add the coconut paste.
• Cook them till the chicken becomes tender and fully cooked with covered lid.
• Garnish with corriander leaves.
  Serve with rice and chapathi.

Peerkkangai Poriyal ( Ridge Gourd )

Ingredients:

Ridgegourd (peerkkangai) - 1

Onion small size - 1

Green chillies -4 nos

Curryleaves - few

Mustard seeds - 1 tsp

Turmeric powder - 1 tsp

Oil - 1 tbsp

Salt to taste.

Method:

• Remove Ridge gourd skin.
• Cut Ridge gourd and Onion into small pieces.
• Heat Oil in a pan. Add Mustard seeds once it splutters add Onion,green chillies and Curry leaves, fry till Onion becomes light brown in color.
• Then add Ridge gourd, Turmeric powder and Salt. mix well.
• Cover with a lid. dont add water.
• Cook on a low flame and cook till Ridge gourd turns into soft .

Goes well with Rice.