Ingredients:

1/2 kg – ladies finger

oil – for frying

salt – as required

pound coarsely:

1 big (chopped) – onion

4 or 5 – greenchillies

Method: Cut ladies finger into 11/2 inch pieces. Heat oil in a pan and fry the pieces till half cooked. Add pound mixture and fry till ladies finger become dark in colour. Sprinkle salt at the end, mix well and remove from fire.

Ingredients:?
?
? kg.? Chicken
1 tsp Turmeric powder
3/4 Inch ginger
1 tsp Ground coriander
6 Curry leaves
2 Onions
2 Garlic pods
2 teaspoon pepperpowder
2 tbsp oil
3/4 Cup chopped tomatoes
Salt to taste
?
?
Method:
Chop the chicken into pieces.?
Fry chopped onions, ginger and garlic in the vegetable oil.?
Add remaining spices and fry for a few minutes.?
Add tomato pieces and salt. Fry for another 5 minutes.?
Add chicken pieces and mix well to coat them with the gravy.?
Put the lid and simmer the contents for about half an hour.?
The mixture would turn almost dry. Occasionally add a little water if required.?
Chettinad chicken roast is ready to serve.

Ingredients:
1/4 kg – cluster beans
1/2 cup – thuar dhal
1 tsp – cumin seeds
10 – red chillies
2 Tbl.sps – grated fresh coconut
salt – as required
oil – for frying

Method:

?Cut cluster beans into 1/4 inch pieces and cook. till soft. Drain excess water.
?Soak thuar dhal in water for 1 hour.
?Grind it along with chillies, cuminseeds, coconut and salt to coarse paste.
?Heat oil in a deep curved pan, add mustard, curry leaves and fry cooked beans for 1 or 2 minutes.
?Add ground paste with more oil and cook in reduced flame till dry, stirring in between.

Ingredients:

200 gms – noodles
2 – carrots
2 – capsicums
100 gms – cabbage
100 gms – spring onions
100 gms – onion stem
3/4 tsp – Aji-no-moto
5 Tbl.sps – oil
1 tsp – soya sauce
11/2 Tsp.sp – tomato ketchup
11/2 tsp – worchestershire sauce
11/2 tsp – salt
1/2 tsp – white pepper powder

Grind together:
1/2 inch piece – ginger
5 flakes – garlic
5 – green chillies

Method:
Chop all the vegetables into thin strips (1 inch length).
Heat water in a broad vessel.
When it starts boiling add broken noodles with little oil and salt.
Cook for 2 to 3 minutes till noodles become just soft to touch. (Do not over cook).
Drain excess water in a colander and pour more cold water on top. (This prevents the
noodles from sticking to each other).
Heat oil in a ‘kadai’.
Add ground paste, fry well, and add chopped onions and carrots.
Fry for 2 minutes and then mix capsicums and cabbage.
Continue frying in high flame with Aji-no-moto.
When the vegetables are tender add onion stem with other sauces, salt and pepper.
Gently stir in cooked noodles and fry till noodles become steaming hot.

Ingredients

Eggs – 8
Big Onions – 3
Green Chilli – 3
Peas – 1/4 Kilo
Turmeric Powder – 1 teaspoon
Potato – 2
Ghee – 3 tablespoon
Curry Leaves – A few
Coriander Leaves – 1/2 Bunch
Salt – To taste
Black Gram Dhal – 2

Method

Cut onion and green chillies.
Beat the eggs well, add salt and turmeric powder and beat well.
Heat the ghee in a frying pan – fry the onion and chilli well.
Add the fried onions, add chillies to the beaten eggs beat well again.
Pour the eggs mixture to a shallow dish and steam cook it.
Cut the steamed egg mixture into small pieces.
Boil the potatoes, peel and cut into small pieces. Cook the peas and keep it aside.
Heat ghee in a frying pan, add curry leaves, and black gram dhal. Then add cut potato and peas. Stir well and fry till potatoes are slightly brown. Then add the cut eggs pieces, mix well and garnish with cut coriander leaves. Serve hot.

Ingredients
Crab – 5 Cut into 4 and legs removed
Grind to a paste
Red Chillies – 15
Pepper – 1 Teaspoon
Garlic – 1 Full Pod
Turmeric Powder – 1/2 Teaspoon
salt – To taste
Oil – 4 Teaspoon
Tamarind – 1 Lime size

Method

Wash the crabs well, cut into half remove the legs separately.
Heat the oil in a deep frying pan, add the crabs and cook well until the water content from the crabs is exhausted.
Mix the ground masala in 2 glasses of water. Add tamarind, salt and pour it on the crab and fry well till the crabs is cooked well, and if more water is required sprinkle water, if you feel it is too hot, add a cup of coconut milk and cook well and remove.

Ingredients
Crab – 5
Dried Red Chillies – 12
Grind together:
Pepper – 1
Garlic peeled – 1 Full Pod
Turmeric Powder – 1/2 Teaspoon
Oil – 3 tablespoon
Salt – To taste

Method

Wash the crabs well, cut each crab into 2 pieces, remove the legs separately.
Heat the oil in a deep frying pan, put the cleaned cut crabs along with the legs. Fry well till all the water from the crabs is absorbed.
Mix the ground masala in 1 glass of water, add salt to taste.
Mix well and fry well till the crabs are dry and all the water is absorbed. Remove from fire.

Ingredients

Crabs – 4 medium
Onions – 2 Cut into small pieces
Tomatoes – 2 Cut into small pieces
For Seasoning Mustard seeds – 1/2 A Teaspoon
Fenugreek – 1/2 A Teaspoon
Tamarind pulp – 3 Tablespoon
Curry leaves – A few
Salt – To taste
Oil – 4 Tablespoon

Grind to a paste the following:

Grated Coconut – 2 Tablespoon
Jheera – 1 Teaspoon
Pepper – 2 Teaspoon
Somph – 1 Teaspoon
Chilli Powder – 2 Teaspoon
Turmeric Powder – 1/2 Teaspoon
Garlic flakes peeled – 8 to 10

Method

Heat oil in a deep frying pan, when hot, add mustard and fenugreek. Then add cut onions. Fry for a few minutes, add cut tomatoes and cook till tomatoes are soft.
Add cleaned and cut crabs, fry for a few minutes.
Add the ground masala and mix well and fry for five minutes.
Add 11/2 glasses of water, mix well, cover the pan, keep stirring from time to time till most of the water is absorbed.
Now add the tamarind juice and salt to taste. Mix well, fry well for five minutes. Add cut curry leaves, mix well and remove from fire.