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.

Mutton Masala / Mutton Gravy

Ingredients:
Goat meat/Mutton - 1/2 kg
Onion large - 1 ( chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 2 tbsp
Corriander powder - 2 tbsp
Chilli powder - 2 tbsp
Turmeric powder - 1 tsp
Curry leaves - few
Corriander leaves - few
Curd - 2 tbsp
Cinnammon stick - 1
Clove - 1
Fennel seeds - 1 tsp
Oil - 2 tbsp
Salt to taste.
Method :

• Cut the mutton pieces into medium size & wash it nicely.
• Marinate the mutton pieces with turmeric powder,curd & salt. Keep it aside for 15 minutes.
• In a pan heat oil then add cinnamon sticks & cloves ad fennel seeds.
• Now put in the chopped onions & fry it till golden brown.
• Now add the ginger garlic paste & fry for a minute.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add corriander powder,chilli powder,fresh pepper powder and salt & fry for 2 minutes.
• Now put the mutton pieces and saute for 5 minutes and pour little water & mix it nicely.
• Now close the lid and pressure cook the mutton till it is tender.
• Now open the lid and add curry leaves and let it simmer for 10 minutes.or Cook till the gravy is thick.
• Garnish with corriander leaves.

Serve with Rice, roti ,idli ,dosa etc etc,,,

Poori and Potato Masala

Ingredients for poori:
Wheat flour - 2 cups
Oil - 1 tsp
Salt - as required
Water.
Method:

• Mix all with required water and knead until get soft and thick dough.
• Cover with a lid and keep it for at least half an hour.
• Make small balls from dough and roll it to small circle.
• Heat oil in a kadai,put the poori in the hot oil and fry till fluff well and change into light yellow.
  Serve hot with potato masala.

Ingredients for potaoto Masala:

Potato - 4 nos
Onion - 1 ( thin sliced )
Tomato - 1 ( chopped )
Green chillies - 4 ( chopped )
Curry leaves - few
Ginger - 1 tsp ( grated )
Corriander leaves - few
Urad dhal - 1 tbsp
Channa dhal - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp
Salt to taste.
Method:

• Boil the potatoes and mash them roughly.

• Heat oil in a kadai add mustard seed,when it pops, add urad dhal and channa dhal.
• Add sliced onion,green chillies,ginger and curry leaves.
• Fry them until onions are pale.Then add tomato cook till soft.
• Now add turmeric powder and salt saute them few seconds.
• Then add mashed potatoes with required water. Bring to boil.Remove from flame.

Serve with hot poori.

Chettinadu Chicken Masala

Ingredients:
chicken - 1 kg
onion - 3 ( chopped )
Tomato - 3 ( chopped )
Green chillies - 2
Ginger Garlic paste 2 tbsp
Lime juice - 4 tbsp
Turmeric powder - 1 tbsp
Chilli powder - 1 tbsp
Bay leaf - 2
Black stone flower - few
Curry leaves - 1 string
Corriander leaves - 4 tbsp ( chopped )
Oil - 5 tbsp
Salt to taste.
For Masala powder:
Corriander seeds (dhania) -6 tbsp
Cumin seeds - 1 tsp
Fennel seeds (sombu ) - 1 tbsp
Poppy seeds (khus khus ) - 2 tbsp
Split roasted gram ( pottu kadalai) -2 tbsp
Cinnammon - 2 nos
Cloces -2 nos
Cardamon - 3 nos
Red chillies - 10
Mace - 2 nos
Star anise -1
Black peppercorns ( milaku ) - 2 tbsp
Grated coconut -2 tbsp (optional )

• Marinate the chiken with lime juice, turmeric powder and salt atleast 1 hour.
• Heat a heavy pan on a medium flame and dry roast all ingredients.
• Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• Marinate the chiken with lime juice, turmeric powder and salt atleast for 1 hour.
  Method:
• Heat oil in a pan add bay leaf,black stone flower,and curry leaves.Add chopped onions and green chillies and fry till they are golden brown.
• Now add ginger garlic paste fry 2 minutes.
• Add tomatoes, marinated chicken,chilli powder and salt. Fry 5 minutes.
• Now add Ground masala powder and stir well to mix all the ingredients.
• Add little water cover and simmer till it is tender.
• When the chicken is done add curry leaves mix well.and turn off the flame.
• Garnish with fresh corriander leaves.

Mushroom kuzhambu

Ingredients:
Mushroom - 1/4 kg
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 tbsp
Cumin seeds ( seerakam ) - 1/2 tsp
Pepper corns (milaku ) -1/2 tsp
Curry leaves - few
Cinnamon - 1 no
Split roasted gram ( pottu kadalai ) - 1 tbsp.
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:

• Wash the mushroom and cut it small pieces.
• 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.
• Then add mushroom pieces along with turmeric powder and salt.and saute till they start to leave water.
• Now add ground paste and mix well. add required water.
• Stir well. cook till the mushroom is cooked through and desired consistency is reached.
• Garnish with corriander leaves.

t goes well with Rice and Idly.