GREEN CHILLI MUTTON VARUVAL

INGREDIENTS
1/2 kilo mutton (Cut into small portion) 1/2 tbs turmeric powder 2 tbs garlic and ginger (ground) 2 big onions 5 cloves garlic Small piece of ginger 1 tbs white pepper (saute in medium heat without oil) 1 tbs cumin seed (saute in medium heat without oil) 4 cloves green chilli (blend as needed) 15 cloves of bird's eye chilli (cili padi) (blend as needed) 1 star anise 1 cinnamon stick Curry leaf as needed 1 tomato (cut into slices) 2 tbs lemon juice Salt as needed Oil as needed

METHOD
1. Boil 5 cups of water 2. Add in sliced mutton, turmeric powder, salt, ground garlic and ginger into boiled water 3. On a different pan, pour oil and mix star anise, cinnamon stick, curry leaf, tomato, big onion, garlic, ginger and blended chilli paste 4. Add on the mutton and salt as needed till it cooks well

KALKANDU VADAI
INGREDIENTS
150 gm or 1 cup of white urad dhal 150 gm or 1 cup of kalkandu (sugar candy) 150 gm or 1 cup of rice flour (saute it smoothly) Salt as needed Oil as needed

METHOD
1. 2. 3. 4. 5. Soak urad dhal for 30 min Grind the kalkandu (sugar candy) and white urad dhal Add rice flour and salt as needed Mash them together and keep it in the refrigerator for 10 minutes Fry till crispy and serve

VALLARAI THUVAYAL
INGREDIENTS
One tie of Vallarai Asafoetida as needed 2 tbs or urad 2 tbs of gram dhal 6 cloves of garlic 6 pcs small onions 6 pcs of dry chilli Tamarind as needed 3 tbs of coconut Oil as needed Salt as needed

METHOD
1. 2. 3. 4. 5. Pour oil, add asafoetida, urad and stir Add in gram dhal, small onion, garlic and dry chilli Keep stiring and add tamarind, coconut and vallarai Once cooked, wait for the thogayal to cool down Grind it thick and serve

CRAB GRAVY
INGREDIENTS
4 crabs (clean it well and cut the crabs in half) 1 big onion 1 tbs of fenugreek seeds 1/2 tbs fo cumin seeds 1 tomato (sliced) 2 tbs of garlic and ginger (ground) 6 cloves of garlic Curry leaves as needed 1 tbs of turmeric powder 1 tbs of chilli powder 1/2 tbs of black pepper 3 tbs of fish curry powder Tamarind water as needed Coriander leaf as needed Water as needed Salt as needed Oil as needed Grind the four items below together: 2 tbs of coconut 6 pcs of small onion 4 cloves of garlic 1 tbs of fennel seed

METHOD
1. Add oil in a pan as needed and stir the cumin seed, fennel seed, fenugreek seeds and onion. 2. Mix with garlic and curry leaves and stir. 3. Add the ground garlic and ginger, tomato, chilli powder, turmeric powder, fish curry powder, black pepper powder and salt as needed. 4. Add some water. 5. Add the crabs to the boiling curry. 6. Add the ground onion, fennel seed, coconut and garlic mix to the boiling curry. 7. Add in a little bit of tamarind water to the curry and let it cook for five minutes. 8. After the cury has boiled and the crab is cooked, add some chopped coriander leaves and your crab gravy is ready to be served.

CHETTINATTU CHICKEN GRAVY

INGREDIENTS
1/2 kilo chicken (cut into small pieces) 1/2 tbs turmeric powder 2 tbs ground garlic and ginger 2 pcs big onions Curry leaves as needed 1 pc tomato 2 tbs chilli powder Star anise, cinnamon leaves and cloves as needed Coriander leaves as needed Salt and oil as needed Ingredients to grind: 4 tbs grated coconut 1 tbs fennel seeds 1 tbs white pepper 1 tbs poppy seeds

METHOD
1. Heat oil in a pan, add star anise, cinnamon stick, curry leaves, tomato, ground garlic and ginger. Mix them together and stir. 2. Then add chicken, turmeric powder and salt. Mix and stir them together. 3. While it is half-cooked, add the ground items and chilli powder. 4. When the chicken is fully cooked, sprinkle coriander leaves over the dish.

VAALAKKAAI PODIMAS
INGREDIENTS
3 raw bananas 2 big onions 6 dried round chillis Curry leaves as needed 3 tbs ground coconut Salt and oil as needed Ingredients to fry: 1 tbs mustard seeds 1 tbs urad dhal Ginger as needed

METHOD
1. Peel off the banana skin. 2. Heat oil in a pan, add mustard seeds, ginger and urad dhal. 3. Next, add the dried round chilli, ground coconut, onio and curry leaves. Stir them together. 4. Then, add the raw banana and salt as needed. Stir them together. 5. The dish is now ready to be served.

SQUID DRY CHILLI VARUVAL

INGREDIENTS
1/2 kilos of squid 10 gm ginger 8 cloves of garlic 2 tbs ground garlic and ginger 10 onions 10 dry chillis Curry leaves as needed 1 tomato 2 tbs meat curry powder 1 tbs turmeric powder Star anise, cinnamon leaves and clove as needed 1 tsp fennel seeds Coriander leaves as needed Salt and oil as needed

METHOD
1. Heat oil in a pan, add star anise, cinnamon stick, clove, fennel seeds, dry chilli, garlic, tomato and curry leaves. Stir and mix them together. 2. Next add squid, turmeric powder, meat cury powder and salt as needed. Stir and mix them together. 3. When the squid is cooking, sprinkle coriander leaves over it. 4. The dish is then ready to be served.

LADY FINGERS YOGURT PACHADI

INGREDIENTS
1/4 kilos of lady fingers 2 cups of yogurt 2 tbs fennel seed 1 big onion Curry leaves as needed 1 tie of coriander leaves 2 red chillis Salt and oil as needed

Items to grind
3 tbs of ground coconut 1 green chilli

METHOD
1. First, fry the lady fingers. 2. Then, put the fried lady fingers together with yogurt and the ground items into a bowl. Stir until it's mixed properly. 3. Add salt as required. 4. Heat oil in a pan until it's hot enough, then add fennel seeds, onion, curry leaves, red chilli and mixed lady fingers onto the hot pan. 5. The dish is then ready to be served.

PRAWN BRIYANI
INGREDIENTS
1/2 kilo of prawn 2 tbs ground ginger and garlic 2 big onions 4 to 5 small onions Garlic as needed 2 red chillis 2 tomatos 1 tsp turmeric powder 2 tbs briyani masala powder 2 tbs chilli powder 1/2 cup yogurt 3 cups water Mint leaves as needed Star anise, cinnamon and cloves as needed Bay leaves as needed Ghee as needed Salt and oil as needed

METHOD
1. 2. 3. 4. Heat the cooker and add ghee or oil. Add some star anise, cinnamon, clove, bay leaves and fry. Add onions, garlic, tomatoes, red chilli and stir. Add the ground garlic and ginger, turmeric powder, chilli powder, briyani powder and stir them together. 5. Add the prawn in the mix and stir. 6. Add the rice into the mix and stir. 7. Add 3 cups of water into the mix. 8. Pour in the yogurt and stir. 9. Finally, put in the mint leaves and cook the rice. 10. Prawn briyani is ready to be served once the rice is cooked.

RADISH USILI
INGREDIENTS
2 white radish (grated) 1 red chilli 2 onions Garlic as needed Ginger as needed 1 tsp turmeric powder 2 tbs ground coconut Salt and oil as needed Mustard seeds as needed 1 tbs white urad dhal 1/2 tsp Asafetida powder 1 tie curry leaves Coriander leaves as needed

INGREDIENTS TO GRIND
1 tbs gram dhal (soak in water for 30 minutes) 3 pcs dried chilli 1/2 tsp fennel seeds

METHOD
1. Heat oil in a pan, add urad dhal, mustard seeds, asafetida powder, curry leaves and fry them. 2. Then add the onions, garlic, ginger, red chilli and stir. 3. Add the grated radish and fry them. 4. Add turmeric powder and salt into the mix. 5. Then add the ground gram dhal, dried chilli and fennel seed items in the mix. 6. Sprinkle the ground coconut in the cooking mix. 7. Add the coriander leaves at the end and the radish usili is ready!

FRY CHICKEN MASALA

INGREDIENTS

3/4 chicken (cut into big pieces) 2 tbs turmeric powder 2 tbs ground garlic and ginger 4 pcs garlic 8 small onion (ground) 2 tomatoes (ground) 1 tbs chilli powder 1 cinnamon stick 1 star anise 1 bay leaf 2 tbs chicken masala powder Oil as needed Salt as needed
METHOD

1. 2. 3. 4. 5.

Put the cut chicken into a bowl, add turmeric powder, ground garlic and ginger, chilli powder and chicken masala powder, the ground items and mix together. Add salt as needed. Heat up oil and fry star anise, bay leaf and cinnamon stick and stir together. Add on the mixed chicken and stir. Leave it to boil for sometime. When it is half cooked, take it off from the fire and keep it separately.

INGREDIENTS FOR FRIED CHICKEN

1/2 tsp white pepper 200 gm corn flour 100 gm rice flour 50 gm gram ghall 1 onion Water as needed Curry leaves as needed 1/2 tsp turmeric powder Salt as needed
METHOD

1. 2.

Put the half-cooked chicken into a bowl and mix with the above prepared ingredients for fried chicken. Then fry them in hot oil and serve.

PIRANDAI THUVAYAL

INGREDIENTS

10 pcs pirandai 6 pcs small onions 6 cloves garlic 2 tbs urad dhal 1 tbs black mustard seeds 2 pcs green chilli 2 tbs tamarind water Curry leaves as needed 2 pcs red chilli 1 tbs asafetida seeds 3 tbs coconut Salt as needed Oil as needed
METHOD

1. 2. 3. 4. 5.

Heat oil in a pan, add black mustard seeds, urad dhal, onion and curry leaves. Stir together. Stir together with pirandai, tamarind water, garlic, asafetida seeds and add salt as needed. Add ground coconut and boil for a few minutes. Let it to cool down. Then take the cooled mixture and grind it with water as needed. End result is Pirandai Thuvayal.

CHAPPATHI CHICKEN ROLL

INGREDIENTS
6 chappathi 1/2 kg minced chicken 2 boiled potato Curry leaves as needed 2 big onion 2 tbs ground garlic and ginger 5 cloves chopped garlic 2 tomato 1 tsp turmeric powder Cumin seeds as needed 2 tbs chicken masala 2 tbs garam masala 1 cinnamon Salt and oil as needed

METHOD
1. Prepare pan with hot oil, add cinnamon stick, cumin seeds, big onion and curry leaves. Stir well. 2. Add on ground garlic, ginger and the chopped garlic. 3. Add tomato. 4. Add the turmeric powder and garam masala. 5. Add the chicken and add some salt as needed. 6. When the chicken is cooking, add potatoes. Mash the potatoes slightly when adding them in. 7. Add the garam masala and stir. The chicken filling is ready. 8. Now take out the chappathi and put the chicken filling in. 9. Use a toothpick to keep the roll together.

SPINACH KOOTU
INGREDIENTS
100 gm mung dhal 300 gm spinach 6 cloves chopped garlic Turmeric powder as needed Oil and salt as needed

INGREDIENTS FOR FRYING

Mustard seeds as needed 10 small onion 2 red chilli Cumin seeds as needed Garlic as needed 4 dry chilli

METHOD
1. First, boil the mung dhal with some turmeric powder until it becomes soft. 2. On a separate pan, add oil and wait until it is heated. 3. Add the mustard seeds, cumin seeds, onion, chopped garlic, dry chilli, red chilli and fry them together. 4. Next, add spinach into the dhal and add some salt. 5. Now, add the fried mix into the spinach and dhal mix. 6. Leave it to cook well for some time. 7. After a while, add garlic and add ghee as needed. 8. Let it cook until it blends together. 9. The dish is ready to be served.

QUAIL BIRD VARUVAL

INGREDIENTS
6 quail birds 2 tbs ground garlic and ginger 8 garlic curves Curry leaves as needed 8 round chilli 1 star anise and cinnamon leaves 2 tbs black pepper 1 tomato 1/2 tbs fennel seeds 2 tbs turmeric powder 8 small onions Salt and oil as needed

METHOD
1. Heat oil in pan, mix and fry star anise, cinnamon leaves, fennel seeds, garlic, round chilli, small onions and curry leaves. 2. Next mix the ground garlic & ginger, quail bird, turmeric powder and add salt as needed. 3. When it's fully cooked, sprinkle black pepper over it. 4. Quail bird varuval is ready to be served.

BEETROOT VADAI
INGREDIENTS
250 gm gram dhal 200 gm beetroot 2 big onion 2 red chilli 2 dry chilli 6 garlic 2 tbs fennel seeds Curry leaves as needed 1 tbs rice flour Salt and oil as needed

METHOD
1. Drain and separate the gram dhal into a basket, mix and grind with dry chilli, fennel seeds and salt as needed. 2. Then add into another bowl, onion, beetroot, curry leaves, garlic, rice flour, salt and knead them together. 3. Take the mixture and divide them into small portions. Smoothen the portions into the shape of a vadai. 4. Then fry the mixture. Once fried, they are ready to be served.

KARAIKUDI MUTTON KETTIKULAMBU

INGREDIENTS
1/2 kg mutton 2 tbs ground garlic and ginger 1 tbs turmeric powder 8 small onions 2 cloves garlic 1 tie of curry leaves Star anise, cinnamon leaves and cloves as needed 1 tbs fennel seeds 2 tomatoes 1 tbs chilli powder 3 tbs meat powder Water as needed 1 tbs coriander powder Salt and oil as needed

INGREDIENTS FOR GRINDING

3 tbs ground coconut 5 cashew nuts 1 tbs poppy seeds

METHOD
1. Heat oil in pan and add star anise, cinnamon leaves, clove, garlic, curry leaves, ground garlic and ginger, turmeric powder then add mutton, chilli powder, meat powder, coriander powder and water and mx them together. 2. Then add the ground items and leave it to be cooked for a few minutes. 3. When it is already cooked, sprinkle coriander leaves over it. 4. Now the dish is ready to be served.

RAAGI KAALI
INGREDIENTS
150 gm raagi flour 3 cups water 2 cups yogurt 5 small onions Curry leaves as needed 1 green chilli 1 tbs cumin seeds Salt and oil as needed

METHOD
1. 2. 3. 4. Mix the raagi flour with water and knead the mixture together. Stir the mixture in a hot pan and then add salt as needed. Once the mixture is hard, split the mixture into two portions. One portion is to be mixed with yogurt, green chilli, onion, curry leaves, cumin seeds and water. Stir the mixture. Raagi Kaali is ready to be served. 5. The other portion can be eaten with any other curry.

SPICY MACKEREL VARUVAL

To marinate
1/2 kg salmon fish 2 tbs ground garlic and ginger Turmeric powder as needed Salt as needed

For the dish

8 small onions 4 red chillis 2 tomatoes 2 big onions Ginger as needed 4 cloves garlic Curry leaves as needed 1 tbs squeezed lime juice 1 tbs chilli powder Coriander leaves as needed Salt and oil as needed

METHOD
1. Take a container, add some salt, turmeric powder, garlic and ginger. Mix them together. Put the mackerel in it and marinate. 2. In a grinder, add red chilli, small onions, garlic and some water. Grind and separate the paste. 3. Cut the tomatoes into small pieces, grind it and keep it separately. 4. Heat enough oil in a pan to fry the fish pieces that has been soaked. 5. Once the oil is heated up, fry the fish pieces. Take them out once they're half-cooked. 6. Heat oil in a pan, add ginger, curry leaves and onion. 7. Add some chilli powder and stir. 8. Add some salt and stir. 9. Add ground chilli and stir until it's cooked. 10. Add the ground tomato and stir. 11. Add a bit more salt and add the squeezed lime juice. Stir until it is mixed well. 12. Add the fried fish and mix. 13. Add the coriander leaves, close the pan and let it cook in low heat for a few minutes. 14. The spicy mackerel varuval dish is now ready!

MOOR KULAMBU
To be ground
1 1 5 4 1 tbs gram dhal (soak for 30 minutes) tbs coriander seeds (soak for 30 minutes) green chillis tbs ground coconut tsp cumin seed

For the dish

1/2 kg ash gourd (remove the skin) Turmeric powder as needed 150 gm yogurt (add 1 cup of water and grind) 5 dry chilli Cumin seed as needed Mustard seed as needed Asafetida as needed 5 onions 1 tbs rice flour Curry leaves as needed Coriander leaves as needed Salt and oil as needed

METHOD
1. 2. 3. 4. Heat some oil in a pan. Add mustard seed, cumin seed, dried chilli, curry leaves and onions. Stir them together. Add the ash gourd and stir. Add some water to the mix. Put a little bit of salt so that it will seep into the ash gourd. Put in turmeric powder as needed and stir well. 5. Close the mix and let it simmer. 6. Take a grinder, add in the soaked gram dhal, coriander seed, green chilli, coconut and a pinch of cumin seed. Add some water and grind it roughly. 7. Add the ground mix to the simmering ash gourd. 8. Add some water and salt to the mix and stir. 9. Let the mix simmer. 10. Add some rice flour to mix and stir. 11. Let the mix simmer. 12. Add some rice flour to make the curry thicker. 13. Add a bit more salt as deemed necessary so that it will accomodate the yogurt that will be mixed in later and stir. 14. Add the yogurt and stir. 15. Moor Kulambu is now ready!

ALMOND CARROT PAYASAM

Ingredients
200 grams Almond (soak in water overnight) 200 grams Boiled carrot 200 grams Milk 7 Cashew nuts 1 handful Raisins 250 grams Sugar 2 tablespoon Ghee Cardamom powder as needed A pinch of salt

METHOD
1. 2. 3. 4. 5. 6. 7. 8. 9. Make sure that the almond skins are peeled off. Add water and grind the almond finely. Set aside. Blend the boild carrots to a smooth consistency. Set aside. In a pan, heat ghee and fry the cashew nuts. Add in raisins and continue frying ntil golden brown. Set aside. In another pan, pour in the almond milk. Add some water and let it to boil. While the almond milk starts to boil, add in the carrot puree. Mix well. Bring to a boil again. At this poit, lower the heat, pour in the milk, sugar and salt. Stir well until the sugar melts. Sprinkle cardamom powder and throw in the fried cashew nuts and raisins. Stir for a while and Almond Carrot Payasam is ready to be served.

MUTTON BLOOD KOOTU

Ingredients
250 grams Mutton blood 150 grams Mutton Lungs 250 grams Gram dhal 2 Big onion 1 Tomato 6 Garlic Cloves 6 Dry chilies 2 tablespoon Ginger garlic paste 2 teaspoon Turmeric powder 2 tablespoon Chili powder 2 tablespoon Meat powder 2 tablespoon Grated coconut

Tempering
1 Star anise 1 Bay leaf 1 Black stone flower ( Kal passi in Tamil) 1 Teaspoon cumin 1 Teaspoon fennel seeds 1/2 Teaspoon fenugreek seeds Curry leave and coriander leave as needed Salt as needed

METHOD
1. 2. 3. 4. 5. 6. 7. 8. 9. Boil the mutton blood and lungs with ginger-garlic paste and salt. Cut them into small pieces and keep aside. Boil the gram dhal until half cooked. Set aside. Heat a pan; pour in the half cooked dhal and the blood and lung pieces. Add 1 tablespoon of ginger-garlic paste. Continue to add turmeric powder and salt. Pour in 1 cup of water and stir. Add in chili powder and meat powder. Mix well. Close the pan with a lid and let the mixture to cook. In a separate pan, heat oil and add star anise, bay leaf and black stone flower. Fry for a few seconds. 10. Throw in fenugreek seeds, fennel seeds and cumin. Stir for a few seconds. 11. Add in the chopped onions, followed by the curry leaves. Stir. 12. Add the dried chilies and the balance of ginger-garlic paste. Fry for a while. 13. Lastly add the chopped tomatoes. Continue to fry until the onion and tomatoes are cooked. 14. Pour in the fried onion, tomato and spice mix into the mutton mixture. 15. Stir well and add the grated coconut. Stir again until the coconut is well mixed. 16. Garnish with coriander leaves.

FRIED CHILLI PRAWN

Ingredients
1/2 kilo Cleaned Prawns 1 tablespoon ginger garlic paste 1/2 teaspoon turmeric Powder 1 tablespoon chili powder 3 tablespoon corn flour 3 tablespoon fried fish masala 1 egg white Salt as needed Add all the ingredients in a bowl. Mix well until the prawns are well coated. Marinate for 30 minutes.

Mint Chutney
1 cup yogurt 1 bunch mint leaves 2 birds eye chilies 3 to 4 small onions Salt as needed Blend all the ingredients. Mint chutney is ready.

METHOD
1. Heat oil in a pan, place the soaked prawns one by one into the oil. 2. Fry until golden brown. Serve with mint chutney.

SEMIYA KESARI
Ingredients
150 grams Vermicelli (Semiya in Tamil) 150 grams Sugar 6 tablespoon Ghee 1 teaspoon Cardamom powder 1 tablespoon Semolina (Rava in Tamil) Kesari powder as needed 4 cups Water Raisins as needed Cashew nuts as needed Pinch of Salt

METHOD
1. Heat 2 tablespoons of ghee in a pan, fry the vermicelli (semiya) until it turns to light golden-brown. Set aside. 2. Add another 2 to 3 tablespoons of ghee, fry the cashews until golden brown. Throw in the raisins and continue to fry for a few seconds. Set aside. 3. In the same pan, add the water. Bring to a boil. 4. Add a pinch of salt and kesary powder. Stir. 5. Continue by adding the fried vermicelli. Stir again. 6. Add 1 tablespoon of semolina and keep stirring until the mixture is 3/4 thick. 7. Then add 2 tablespoon of ghee and sugar and keep stirring. 8. Add cardamom powder, fried cashews and raisins. 9. Mix well and semiya kesari is ready to be served.