Beef and Bell pepper

Ingredients:
Beef Bell Pepper (cut in cubes)
Sweet onions (cut in cubes)
Oyster Sauce
Pepper Garlic

Sautee garlic and add onion Add beef and oyster sauce When beef is done, add bell pepper and season with pepper Cook until bell pepper is half-cooked Serve immediately

kovakka curry

Ingredients
Tindora(Kovakkai) ½ kg
Red chilli powder 1 tsp
Salt to taste
Turmeric powder a pinch
Oil 2 tsp
Mustard seeds ½ tsp
Urad dhall ½ tsp

Wash and finely chop the kovakai as small round.Heat oil in a pan add mustard seeds and urad dhall and fry till golden brown .Add the chopped kovakkai, turmeric powder, salt and red chilli powder and mix well . Add half a cup of water and cover the pan and cook on a medium flame till the water drains out completely and the pieces are cooked . Add a tsp of oil and fry on a medium flame till the pieces turn crispy.serve with rice.

Minced Meat Curry

Ingredients
Lean Ground Beef – 1 lb
Fresh or Frozen Green Peas – 1/2 cup
Finely diced Potatoes – 1 medium
Diced Onions – 1 large
Diced Tomatoes – 2 medium
Meat Masala Powder – 2 tbsp
Coriander Powder – 1 tbsp
Red chilly powder – 1 tsp
Pepper Powder – 1/2 tsp
Garam Masala Powder – 2 tsp
Ginger Garlic Paste -1 tbsp
Oil – 2 tbsp
Salt – to taste
Water – As needed

For Marinating
Beef Meat Masala Powder – 1 tbsp
Coriander Powder – 1 tbsp
Turmeric Powder – 1/2 tsp
Pepper Powder – 1/2 tsp
Red chilly powder – 2 tsp
Salt – to taste

Wash the minced meat thoroughly in a colander atleast 4 or 5 times and allow it to drain. Marinate the ground meat with the above ingredients and keep it aside for around 15-20 minutes. Meanwhile, heat oil in a wok and add onions. Saute till the onions become translucent. Add the diced tomatoes along with salt and allow it to cook until pulpy. Reduce heat and add ginger garlic paste. Stir fry for 2 minutes. Add chilly powder, meat masala powder, coriander powder, garam masala powder and saute for a minute. Add the marinated ground meat to the pan. Sprinkle the pepper powder. Mix everything well. Cover and cook on medium heat for around 10 minutes. Open the pan and add potatoes. You will notice the gravy that has formed in the pan. Cover and continue cooking for another 10 minutes. Open the pan and add green peas. If the gravy has reduced, add water to the pan and mix well. Cover and cook for another 10-15 minutes and switch off the stove. Open the pan after half and hour and stir everything well. The Minced Beef would have absorbed most of the gravy. Serve this Spicy Meat Kheema along with any Bread.

Note The cooking time varies depending on the type of meat used. For Minced Beef, I cooked it for 35 minutes and then kept it covered. Chicken requires only 20-25 minutes of cooking time. You can also Pressure Cook the Meat but you will have to cook potatoes and green peas separately, or else it will get mashed.

Chicken and mango stir fry

Ingredients
3/4 lb (375 g) boneless chicken breast, sliced
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
pinch white pepper
1 teaspoon cornstarch
2 teaspoons cider vinegar
1 1/2 teaspoons ketchup
1 1/2 teaspoons sugar
2 tablespoons water
1 tablespoon canola oil
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1 tablespoon grated ginger
1 teaspoon garlic
1 large shallot, chopped
2 large mangoes thinly sliced
16 toasted pecan halves
2 sprigs cilantro

Combine chicken and marinade ingredients (soy sauce,salt,white pepper,cornstarch) and marinate for 30 minutes.
Combine sauce ingredients (vinegar,ketchup,sugar,water) and set aside.
In non-stick wok, heat oil and Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.
Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.
Garnish with pecans and cilantro and serve.

Pumpkin Tomato Subji

Ingredients
Pumpkin - Cut into long rectangles
Tomatoes - 4-5
Onion - chopped - 1 large
Green chilly sliced - 1
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Cumin seeds powder - 1 tsp
Coriander powder - 1/2 tsp
Urad Dal - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 strand
Oil - 1 tbsp
Salt - to taste

Method:
Heat oil in a heavy bottomed pan, temper mustard seeds, add green chilly, ginger, and curry leaves. Add the Urad dal and stir until light brown. Toss in the onions, and keep stirring on low flame until light brown.
Add the tomatoes, a pinch of salt, mix well, and cook covered on low flame until tomatoes are cooked and mash-able
Add the pumpkin pieces, turmeric, red chilly, cumin seeds, and coriander powders, and mix well
Keep covered (DO NOT add water), and cook on low flame for 5-8 minutes, stir, and continue process until pumpkin is fork tender. The pumpkin pieces will release enough water and the steam in the covered pan will help in the cooking process. Ensure that the pumpkin pieces don't break while stirring, and are cooked evenly
Pumpkin Tomato Subji is ready!

Carrot Beans Cabbage Poriyal

Ingredients:

Cabbage – 150 gms
Beans – 150 gms
Carrot – 150 gms
Grated coconut – 6 tbsp
Mustard Seeds – 1 tsp
Broken Black Gram – 1 tsp
Red Chilly – 3 (Broke it to small pieces)
Curry Leaves – few
Salt – to taste
Cooking Oil – 3 tbsp

Cut all the three vegetables into small pieces. Now add all the chopped vegetables into a pressure cooker with a little amount of water (approx. 50 to 100ml) and just 2 tsp of salt and close the lid of the cooker and wait for one whistle in a high flame. Now release the pressure of the cooker voluntarily and drain the excess water.

Heat oil in a pan and add mustard seeds, broken black gram, and red chilly and curry leaves and fry a while. Add cooked vegetables to it and sauté a while until water is evaporated. Transfer this dish now to a serving bowl and let it cool for 5 minutes. Now add the grated coconut to it and mix it well.

Potato Capsicum curry

Ingredients
potato 3-4(diced)
Green Bell pepper 1Big (diced)
onion 1no. (chopped)
curry leaves few
Fennel seeds 1/2 tsp
turmeric powder 1/4 tsp
chilli powder 1tsp
cumin powder 1tsp
garam masala powder 1tsp
oil 3-4 tsp
salt as needed


First fry the capsicum lightly with a tsp oil and keep aside.Take a non stick pan heat oil add few mustard seeds and fennel seeds,when they pop add chopped
onions and curry leaves.sprinkle little salt and saute it , fry the onions lightly.
Add the potato and turmeric powder,mix it well and fry .Turn the heat to low,close it with a lid and cook.Open the lid for every 1-2 minutes ,give it a stir and fry well.once the potato get half cooked or becomes little soft add the fried capsicum and all dry powders, salt as needed and mix well.
Close the lid and cook till the raw smell of the masala goes .
no need to add water ,cooking in low heat with closed lid will make the potato soft and tastier.At last add the chopped coriander leaves and serve hot .
It goes well with chapathi,dosa,sambar rice,curd rice.

Cabbage Poriyal

Ingredients
Cabbage 1/4 kg(chopped)
Onion 1 medium size (chopped)
Green chillies 3-4no.s (half slit open each)
Curry leaves few
Coriander leaves few(chopped)
Turmeric Powder 1/4 tsp
Mustard seeds 1/2 tsp
Channa dal 1tbsp
Oil 3tsp
Salt as needed

Heat oil in an available vessel,add mustard seeds when it pop add Channa dal fry Golden brown.
Add chopped onions,curry leaves and green chillies,saute till onion get light transparent.
Now add the chopped cabbage,turmeric powder and enough salt,mix well.
Sprinkle little water ,close it with a lid and cook for 3-4 minutes .
Open the lid and stir well,cook in medium heat keep stirring till cabbage get soft and cooked.At last add few chopped coriander leaves ,stir well and remove from the stove.If u want u can also add some shredded coconut along with coriander leaves.
Now the cabbage poriyal is ready.
It suits well with sambar rice,rasam sadham,curd rice and etc.

Radish Sambhar

Ingredients
Radish(sliced)
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.
Now set this dal aside. In a large crock pot, heat ghee. Add onions and fry till it is translucent.
Then add tomatoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.
Now stir-in sliced radish and stir-fry for 2 minutes. Maybe till the oil coats. Add cooked thoor dal now. Cover and cook till the veggies are done.
When the veggies are done, add tamarind paste, sambar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.
In a separate pan, heat oil and fry the tempering items in it. Then run this seasoning over the sambar prepared.

Mullangi Poriyal

Radish-1
onion- 3 tbsp(chopped)
red chilli-1
moong dal- 1 tbsp
coconut- 1 1/2 tbsp(grated)

Heat oil in kadai and fry mustard seeds,urad dal,Channa dal and red chilli. Then add onions,moong dal and turmeric. Now add radish ,salt and little water. When radish is almost cooked, remove lid from pan and allow all the water to evaporate. When dry add coconut and coriander leaves.

bottlegourd Gravy

Ingredients
ridge gourd - 3
bottle gourd - small - 1
shallots - 8
tomato - 2
garlic - 8 pieces
chilli - 1-2 on your taste
turmeric powder - 1 tsp
sambar powder - 3 tsp
salt to taste
gingerly oil - 4 tsp
Tamarind pulp - 50 ml
coconut milk - 5 tsp

To Tamper
gingerly oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method
Peel the skin of ridge gourd and bottle gourd, remove its seeds, rinse off and cut into tiny pieces. Cut shallots , garlic and tomato also into tiny pieces. Slit chilli into two. Heat oil in tava. Add shallots and garlic. allow shallots to slit and then add tomato. Add salt and allow tomato to get smashed. Now add turmeric powder, sambar powder. Mix well and allow till oil separates and now add the vegetables. Add little water as ridge gourd itself will let out water. Close the lid. Stir then and then till the vege gets cooked. Add tamarind pulp. Leave for 2-3 boils and add coconut pulp. again leave for 2-3 boils. Check the salt and then tamper it. This gravy stands on the flavour of ridge gourd and is very tasty as a side for Idli and also rice.

Note: Bottle gourd can be replaced by prawns also.

Bitter Gourd Kootu

Ingredients:

Bitter Gourd 300 grams
Thoor/ Moong/ chana dal 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Garlic 6 cloves chopped
Ginger 2" peeled and chopped
Tomatoes 1-2 finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.

Method:
Cook any one of these dal(thuvar/moong/chana dal) in a pressure cooker.
Trim the ends of the gourd and finely chop them. One could deseed and scrape the serrations as well.
In a large wok/handi, heat oil. Add chilies, let it crackle well.
Then add ginger and garlic, fry real good...till its raw odour leaves.
Add onions and salt. Fry till onions turn to golden color.
Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely chopped vegetables.Fry for few minutes, maybe till the vegetables coats oil. Add cooked dal(lentils).
Cover and cook over medium heat.
When the vegetable is done soft and much of the moisture is absorbed, remove from heat.Heat oil, in a separate pan...add mustard, cumin, asafoetida and curry leaves to it.
Allow it to crackle well. Now run this seasoning over the 'kootu' prepared above.
Garnish with finely chopped cilantro leaves.
Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti.

Bitter Gourd Fritters

Ingredients:
Bitter gourd - 4
Gram flour 2-4 spoons
Rice flour 2-4 spoons
Salt
Chili powder 1 spoon
Oil for deep frying.

Thinly slice down bitter gourd into rings. In a wide bowl, add bitter gourd. Sprinkle gram and rice flour. Sprinkle salt and chili too.
Mix well with its own water. Do not add any water. Now heat oil. When it is smoky hot. Maintain the heat.
Fry few at a time till crispy. Serve warm as an appetizer.

Bitter Gourd Mor-Kuzhambu

Ingredients:

Bitter Gourd/Bitter Melon 4-6 sliced
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:
Wash and clean bitter gourd. Pat dry them. Trim their ends off. Slice them to thin rings.Heat oil, in a shallow pan. Fry few bitter gourd till crisp and dark. Leave over kitchen tissues for a while. Repeat the same for remaining vegetable too.
Heat a deep heavy bottomed vssel. Add oil and wet ground paste to it. Fry them till they loose their raw smell.
Further add asafoetida, salt, turmeric and yogurts. Mix them well. Let them come to 1-2 boil.
Now stir-in fried bitter gourd and bring it to boil as well.
In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Now run this seasoning over the gravy made above.
Serve warm along with plain steam cooked rice.

Bitter Gourd - Dry Coconut Fry

Ingredients:
Bitter gourds 4, de seed and diced
Onion 1 large chopped
Dry coconut - grated 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Garam masala 1 pinch
Sesame oil few spoons
Mustard seeds 1/4 spoon.

Method:
In a wide wok, heat oil. Add the tempering spices followed by onions and fry real good.Add diced vegetables, salt, turmeric, chili and garam masala powder. Cover and cook till tender.Then add the coconuts and stir-fry over high.
Once oil separates, remove from heat.
Serve to go with your meals.

Raddish Kootu_ Mullangi Kootu.

Ingredients:
White Radish 2-3 grated
Moong 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Ginger-Garlic paste 1 spoon
Tomatoes 1-2 finely chopped
Salt
Turmeric powder 1/4 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.

Method:
Cook the dal in a pressure cooker.Trim the ends of radish and finely grate them.
In a large wok/handi, heat oil. Add chilies, let it crackle well.
Then add ginger-garlic paste, fry real good...till its raw odour leaves.
Add onions and salt. Fry till onions turn to golden color.Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely grated veggie.
Fry for few minutes, maybe till the veggies coats oil. Add cooked dal(lentils).
Add salt and turmeric too.
When the vegetable is done soft and much of the moisture is absorbed, remove from heat.Heat oil, in a seperate pan...add mustards, cumin, asafoetida and curry leaves to it.Allow it to crackle well. Now run this seasoning over the 'kootu' prepared above.
Garnish with finely chopped cilantro leaves.
Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti.

Porichcha Koottu

Ingredients.
chopped koththavarangai – 4 cups
moong dal – 2 cups
haldi powder – 1/2 tsp
salt to taste
For Kootu masala:
Urad dal – 2 tbsp
red chillies – 6 or 7
Milagu – 1/2 tsp
Jeera – 1 tsp
fresh coconut scrap - 2 tbsp
Hing - a pinch

For the seasoning:
Oil - 2 tsp
kadugu – 1 tsp
urad dal - 2 tsp
hing - a pinch
Kariveppilai leaves - a few

METHOD:
In a heavy bottomed pan, add the moong dal and about 3 cups of water; cook till dal is half-cooked.Add the chopped koththavarangai, haldi, salt. Mix well. Cook till the kaai and the dal is well-cooked.
In a pan, roast the chillies, milagu, urad dal, with 1/2 tsp of oil until the dal is golden brown.Remove from heat and allow to cool.
Add these roasted ingredients and jeera in a mixie and grind coarsely.
Add the coconut and some water to the above and grind it to a fine paste.
Add this paste to the cooked vegetable+moong dal. Cook for 7 to 10 minutes on a low flame, until the kootu comes together to a thick gravy.
Season with the seasoning ingredients.
Serve hot with Rice / Chappati etc.

Potato Masala Curry

Ingredients
Potatoes - 2 or 3
Onion (medium) - 1/2
Tomato - 1
Green chilli - 1
Mustard seeds - 1/4 tsp
Besan flour - 2 tbsp
Curry masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt
Oil

Pressure cook the potatoes, mash them and keep aside.
Heat oil in a pan, and add mustard seeds. When they start to splutter, add chopped onion and green chilli and fry till onion turns golden brown.
Add chopped tomato and turmeric powder and fry till tomatoes are soft. Add 1 cup of water and bring it to a boil.
Add besan flour, curry masala powder and fry for a couple of minutes. Then add the mashed potatoes, salt and enough water to bring it to consistency.
Boil the masala for 5 minutes. This potato masala can be served with roti or naan.

Devil Chicken

INGREDIENTS:
1kg chicken thighs (whole)
4 fresh red chillies (chopped)
8 dried red chillies (soaked)
1/2 large onion (chopped)
40g fresh ginger (chopped)
1 lemon grass stalk (chopped)
4 cloves garlic (chopped)
2 tablespoons vinegar
2/3 cup coconut milk
1/4 cup coconut milk (mixed with 3/4 cup water)
2 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons mustard powder
pepper
1/3 cup vegetable oil


To make the paste:
In a food processor or with a hand blender. Blend till very smooth the fresh and dried chillies, onion, garlic, ginger and lemon grass.
Season the chicken with a little of the salt and some pepper. Heat the oil in a wok until just hot. Add the paste mix and fry over a moderate heat for 3-4 minutes adding a little of the diluted coconut milk during this time until the oil separates slightly. Now add the mustard powder, sugar, vinegar and salt and then the remaining diluted coconut milk. Bring this to the boil then add the chicken pieces. Once this begins to boil again, reduce the heat to low and cover. Gently simmer the chicken for 10 minutes, then add the remaining coconut milk and 1 cup of water. Simmer uncovered for 40 minutes stirring occasionally. The oil will separate then you can skim a little off before you eat it, or it’s not there by stirring it in.

Cabbage Sabzi

1 medium head cabbage, shredded
2 tbs vegetable oil
2 tsp cumin seed
1 tsp mustard seed
1 onion, sliced into half-rings
2 tbs ginger, minced
4 cloves garlic
3 Serrano peppers, slit down the sides
1/2 tsp turmeric
1 1/2 tsp salt
1 cup water

Heat the oil over medium-high heat in a large saute pan. Add the mustard and cumin seeds and cook until they pop, just a few seconds. Reduce the heat to medium and saute the onion until it begins to brown. Add the ginger, garlic and peppers. Cook until aromatic, then add the cabbage, turmeric, salt and water. Bring to a boil and simmer until the cabbage is cooked and the water has mostly boiled off. Remove the peppers if desired.