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
4 Eggs
1 Onion
1 Tomato (small)
6 Garlic flakes
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Red chilli powder
1/4 Cup coconut paste
1/4 tsp Fennel seeds
1/2 tsp Fenugreek seeds
2 tbsp Tamarind paste
?Cup water
Oil for cooking
Salt to taste

method:
Chop the onion, , tomato and garlic.?
Heat the oil.?Add fennel seeds and fenugreek seeds.?
Add the , onion? garlic.and tomato?
Saute till they turn brown
Cook till it turns tender.?
Mix turmeric powder, red chilli, coriander powder and salt.?
Fry the mixture for few minutes.?
Add coconut, tamarind paste and water. Bring it to boil.?
boil the eggs in the water and peel the shell and drop it in the above kuzhambu. .?
Cook it covered over medium flame for 10 minutes.?
Once the eggs are cooked properly, adorn the gravy with coriander leaves.?
Serve it with steamed rice.

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:

Big onions – 3
Tomatoes – 4
Turmeric powder – 1/4 tsp
Dhania Powder – 11/2 tsps
Diced & mixed vegetables (Carrots, cauliflower, cabbage, potatoes etc.) – 3 cups
Cooked green peas – 1/4 cup (fresh or Dry)
Chilli powder – 11/2 tsp
Fresh thick curds – 1 cup
geen chillies – 2
Salt – as required
Oil – 3 Tbl sps
Cardamom, Cinnamon, Cloves – few

Grind together:

Grated fresh cocunt – 3 Tbl sps (heaped)
Cashewnuts – 10
Poppy seeds – 2 tsps

Method:
?Slice chillies lengthwise, cut onions and tomatoes finely.
?Steam cook all the vegetables.
?Heat oil in a frying pan.
?Add cardamom, cloves, cinnamon, green chillies and then onions.
?Fry till golden and then and chopped tomatoes.
Stir till it becomes pulpy. Add dhania powder and fry for a minute.
?Add ground paste, cooked vegetables, salt turmeric powder and chilli powder.
?Cook till it becomes thick.
?Add whipped curds at the end.
Boil for a minute and remove from fire.
Garnish with chopped coriander and serve with Idiyappam.

Ingredients:

150 gms bengal gram dhal
2 nos onions Chopped

For the gravy:
4 nos onions Chopped
2 nos garlic flakes
4 nos tomatoes Chopped
Boil in hot water and remove the skin

Grind together:
1 no onion Chopped
1 inch ginger
4 flakes garlic Chopped
5 nos red chillies
5 – green chillies Chopped
1/2 tsp Cumin seeds
2 nos cardamoms
1 inch cinnamon piece
2 nos cloves
1 Tbsp roasted chutney gram dhal
To make vadai:
Soak dhal for 2 hours, drain and grind coarsely
Add required salt.
Mix finely chopped onions.
Heat oil in a pan, make the dough into small vadai shape and deep fry.
Keep aside. [Do not deep fry till brown].

To make gravy:
Heat 3 tbsp of oil in a pan and fry garlic and onions.
Add the ground mixture, fry till oil separates.
Mix tomato paste and fry till done.
Pour 500 ml water with turmeric powder and salt.
When it starts boiling add the fried vadas in it and let it boil.
If the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick.
When the gravy is thick remove from fire and garnish with cut coriander leaves.
This goes well with appam dosai and idlis.

Ingredients:

wheat flour – 2 cups (heaped)
salt – 3/4 tsp
ghee – 1tsp
water – for kneading the dough
oil – enough for frying

Method:

Mix salt and ghee with the flour in a mixing bowl.
Gradually add water and knead to a soft pliable dough.
Keep closed for 1 5 minutes.
Make small balls and roll out into discs.
Deep fry in hot oil till golden brown on both sides.

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.