Chettinad Fish Curry

 https://www.youtube.com/watch?v=YIm5XLLvKDc

Chettinad Fish Curry Recipe: Fish - 500 grams Roast and Grind: Gingelly Oil - 2 tbsp Shallots - 1 Cup (130 grams) Garlic - 6 cloves Tomatoes - 3 nos Curry Leaves - 10 nos Red Chilli Powder - 5 tsp (Reduce to 3 TSP) Coriander Powder - 2 tbsp (Reduce to 1 TBSP) Turmeric Powder - ½ tsp Salt - ½ tsp Black Peppercorns - 1 tsp Cumin Seeds - 1 tsp Coconut (grated) - 6 tbsp Tamarind - ½ lemon sized ball Water - 1 Cup Other Ingredients: Gingelly Oil - ¼ Cup Mustard Seeds - ½ tsp Fenugreek Seeds - ¼ tsp Dried Red Chilli - 3 nos Curry Leaves - 15 nos Shallots (chopped) - ¼ Cup (30 grams) Ginger (thinly sliced) - ½ inch Garlic (thinly sliced) - 4 cloves Salt - 1 tsp Water - 3 Cups Coriander Leaves - 2 tbsp Cooking Instructions: 1. Wash and Clean the fish pieces with lemon juice, salt and turmeric powder. 2. In a pan, heat Gingelly oil, add the Shallots and Garlic. Saute until the shallots turn translucent . 3. Add chopped tomatoes and cook until the tomatoes are mushy. Add the curry leaves. 4. Add red chilli powder, coriander powder, turmeric powder and salt. Cook for 2 mins. 5. Add the black peppercorns, cumin seeds and mix well. 6. Add the grated coconut and continue to saute for 2 mins. 7. Add the tamarind and saute for a minute. 8. Remove from heat, allow it to cook and transfer it to a mixer grinder jar. Add 1 Cup of water and grind it into a smooth paste. 9. In another Kadai, heat Gingelly oil. Add mustard seeds, fenugreek seeds and allow the spices to splutter. 10. Add curry leaves, dried red chilli. 11. Add the chopped shallots, sliced ginger and garlic cloves. Add ½ tsp of salt and saute until the onions turn golden brown. 12. Add the ground masala paste, 3 cups of water and simmer for 15 mins or until the oil separates from the curry. 13. Add the fish pieces and cook for 5 mins or until the fish is cooked. 14. Add chopped coriander leaves and remove from the heat. 15. Serve hot with steamed rice.

PUT LESS SPICE IN THE RECIPE. IT WAS TOO SPICY EVEN AFTER 3 SPOONS OF CHILI

REDUCE MASALA AMOUNTS BY AROUND HALF

https://www.youtube.com/watch?v=DW7dgsW6y7g

Jeeva Fish Curry

https://www.youtube.com/watch?v=RURc9CdDrl8

Vini Amma Avasara Kulambu

 

Ingredients:

• small onion - 1 handful (small cube cut)
• Red Chilli - 4 (dry fry)
• Tamarind - 4 fingers measure
• Salt - 1/2 spoon
• coconut oil - 3 spoon

Directions:

• Mix everything with hand
• Add coconut oil 2 spoon
• Mix again
• Add 1/2 cup water
• Mix again
• Add little coconut oil again
• Mix it again
• Eat with Omelette or Papad

Spaghetti

 

Ingredients:

• Spaghetti for 3 people
• Onion - 2 medium
• Carrot - 2
• Cabbage - 1/8 of the size
• Green peas - 1/2 cup
• Corn - 1/2 cup
• Pepper powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Aachi powder - 1 tsp
• Pepper flakes - 3 packet
• parmesan cheese - 3 packet

Direction:

• Cook spaghetti in a separate stove with water + oil + salt
• In a frying pan, cook all the vegetables except cabbage 
• Once the vegetables cooked, add the spices
• Add cabbage
• Add spaghetti
• cook until the consistency and taste

Kodis Birthday Menu

 

1. White Rice
2. Paruppu Curry
3. Sambar
4. Rasam
5. Karakulambu
6. Mor kulambu
7. Avial
8. Cabbage poriyal
9. Carrot poriyal
10. Potato poriyal
11. Raitha
12. Ilavanga/squash kootu
13. Beans poriyal
14. Pavakka Poriyal
15. Mango pachadi
16. Mor
17. Pachapayaru Payasam
18. Ada pradhaman
19. Sundai vathal
20. Mor milagai
21. Apalam
22. Appam with coconut milk
23. Puttu

Appam - Lally recipe

Ingredients:

• Boiled Rice - 2 cup
• Raw Rice - 2 cup
• Cooked Rice - 1 cup
• Sugar - 2 spoon
• Baking Soda - 1/2 spoon
• Salt - 1/2 spoon
• Fenugreek - 12 count

Direction:

• Grind everything and ferment

Ginger kootu - Inji Kootu

Ingredients:

• Ginger (100 gram)
• Coconut - 2 big spoon
• Small onion - few (1/2 medium big onion)
• Oil
• Salt
• Turmeric - little
• Coriander powder - little
• Tamarind - little

Direction:

• Slice ginger as small pieces and fry it in oil
• Fry coconut
• Grind Ginger and Coconut
• Oil + mustard + cummin + ground mix + turmeric + chilli + coriander + tamarind + salt
• fry until the consistency arrives

Idli Podi

 Ingredients:

• Urad Dal - 500 grms (fry until roasted - light brown)
• Red Chilli - 17 count
• Garlic - 1 whole
• Asafoetida Powder - 2 spoon
• Salt - 2 1/2 spoon
• Cummin - 3 spoon

Direction:

• Dry fry each one separately
• Grind the mix
• Mix everything and leave it to cool down

Vini Amma Chicken Gravy

 

Ingredients:

• Chicken - 1 Costco chicken packet
• Onion - 2 large onion
• Ginger + Garlic paste
• Potato - 1
• Water - 3 cups
• Chilli powder - 1 spoon
• Coriander powder - 1/2 spoon
• Chicken masala - 1 spoon
• Coconut - 1 cup
• Salt
• Turmeric powder

Roast:

• Coconut until golden brown
• Add Chilli powder
• Add Coriander powder
• Add Chicken masala
• Grind the content

Directions:

1. Oil + non veg seasoning
2. Add Onion and saute until golden brown
3. Add cut chicken pieces and fry for 5 mins
4. Add 1 cup water and cook
5. Add ginger and garlic paste
6. Add Potato and cook for 5 mins
7. Add turmeric powder
8. Add 1 cup water and cook
9. Add roasted ground mix
10. Add 1 cup water
11. Stop when the consistent comes

Vini Amma Menu

 

List of Amma's favorite items:

• Food Items
• Red Rice
• Rasam
• Chicken Curry
• Mango Verum curry (Turmeric, Chilli, Coconut, Cumin)
• Mango Kootu (Methi, Asafoetida, Chilli, Salt)
• Avial
• Pavakka fry
• Narthanga kootu
• Inji kootu
• Moon dal kanji with Thovaiyal (samanthi with Karuveppilai)
• Mixed vegetable sambar
• Kizhanghu with fish curry
• Paruppu payasam
• Fruits
• Guava
• Mango
• Banana, red banana, etham banana
• Plums
• Pineapple spread with sugar
• Tomato with sugar
• Custard apple
• Sweets
• Badusha
• Sompapadi
• Gulab Jamun
• Laddu
• Mysore pak - ghee
• Ice cream
• Kuchi Ice
• Plum Cake
• Groundnut mittai

Idli/Tiffin Sambar

 

Ingredients:

• Daal (Moong dal or small sambar dal) - 1/2 cup
• Garlic - 5 pods
• Green Chilli - 2
• Vegetables (Onion, Potato, Carrot, Beans, Brinjal etc.)
• Salt - 1 spoon
• Seasoning (Oil + mustard + cummin + moong daal + 1 red chilli broken)
• Sambar powder - 3/4 spoon
• Tamarind paste - 1spoon
• Turmeric - 1/4 spoon
• asafoetida powder - little
• Pepper powder - pinch
• Cummin powder - pinch

Preparation:

• Mix Daal + garlic + green chilli + vegetables + salt in the cooker with 4 cups water
• Cook for 5 whistles
• In a pan + oil + seasoning
• Add cooker content
• Add turmeric
• After boil, add tamarind water
• After boil, add Sambar powder
• Salt for taste

Homemade Coconut Oil

 Ingredients:

• 2 Large Coconuts
• Water as needed

Pre

Appam with Yeast

 

Ingredients:

• Raw Rice - 4 cup
• Coconut - 1 cup
• Aval - 1 cup 
• Cooked Rice - 1 cup
• Sugar - 4 spoon
• Yeast - 1 tsp
• Salt - 1.5 spoon

Instructions:

• Soak Raw rice (3 hrs)
• Add coconut
• Add cooked rice
• Soak for 30 mins
• Add Aval
• Soak for 30 mins
• Grind it with sugar
• Ferment yeast (1 tsp yeast + 1 tsp sugar - 1/2 cup warm water)
• Add it to the above mix
• Ferment for 4 to 8 hrs
• Add salt 1 hr before making appam

Chicken Biriyani in Instant Pot

Ingredients:

• Chicken 1/2 Kg
• Ginger - 2 inch
• Garlic - 6-7 pod
• Cumin - 1/2 tsp
• Black cumin - 1/4 tsp
• Pepper - 4-5
• Green Chili - 2 (slit into half)
• Onion - 1 large (long cut)
• Tomato - 1 medium (long cut)
• Turmeric - 1/4 tsp
• Chilli Powder - 1 spoon
• Biriyani Masala - 1 spoon
• Yogurt - 1/2 cup
• Fried onion - 1 handful
• Salt - 2 1/2 spoon
• Basmati Rice (2.5 Red cup)
• Water ( 1 white cup + 3.5 Red cup)
• Oil - 3 spoon
• Ghee - 2 spoon
• Cashew 
• Raisin

Dry Roast (grind)

• Cardamom - 2
• Fennel seeds - 1/2 spoon
• Bay leaf - 1/2
• Cinnamon stick - 1 inch
• Clove - 4

Marination (minimum 1 hr)

• Chicken
• Ginger paste
• Garlic paste
• Cumin
• Black cumin
• Pepper
• Turmeric
• Chilli Powder
• Biriyani Masala
• Yogurt
• Fried onion - 1/2 handful
• Salt

Soaking (1 hr)

• Basmati Rice

Cooking Instruction:

1. Turn on Instant pot in Saute mode 
2. Pour oil + add spices for smell
3. Add Green Chilli
4. Add Onion and saute until golden brown
5. Add Tomato and saute until it smashes
6. Add Marinated items and mix well
7. Add 1 white cup water and mix well
8. Select Pressure cooker option (Normal + Medium pressure with sealed setting (6 mins)
9. Remove vent
10. Add soaked and filtered water and mix well
11. Add the rest of the water and mix well
12. Add 1 spoon ghee
13. Add Fried onion - 1/2 handful
14. Select Pressure cooker option (Normal + High pressure with sealed setting (6 mins)
15. Remove vent
16. Fry Cashew and Raisin with 1 spoon ghee
17. Gently mix it and serve

Mutton Kuzhambu / Goat Curry

 

https://www.youtube.com/watch?v=lMZGixC0OzY&list=PLpeBMin6LxWCuK1kMwLEj57QwmSYdFXWa&index=3

Mutton Kuzhambu/ Goat Curry/ Mutton Gravy/Mutton Kulambu This is a traditional way of making mutton curry by dry roasting and grinding coconut along with spices. It is a very special dish of south India, it is served in many christian marriage houses in kanyakumari district. This goes well with idly, dosa, chapathi, appam, idiyappam, white rice, paratha etc. Do make this mutton gravy and enjoy it with your favorite meal. Ingredients: For Dry Roasting Coconut gratings - 1 cup Coriander seeds - 4 tbspn Fennel seeds - 1 tsp Cumin seeds - 1 tsp Black pepper - 1 tsp Dried red chilli - 10 Garlic cloves - 2 Shallots - 5 Curry leaves - 10 Curry masala - 3 tsp Turmeric - A pinch For Gravy: Mutton - 1 kg Onion - 1 big thinly sliced Green chilli - 2 Ginger Garlic Paste - 2 tbspn Tomato - 1 big Salt - to taste Chilli powder - 1 tsp Coriander powder - 1 tsp Curry masala - 1 tsp For seasoning: Oil - 2 tbsp mustard seeds - 1 tsp Curry leaves - 10 Follow the instructions as per the video and make this tasty mutton curry.

Medhu Vada

 

https://www.youtube.com/watch?v=qmf2ENhUabY

Ingredients:

• Urad Dal (6 times 1/2 cup)
• Raw Rice (1 time 1/2 cup)
• Cumin - 1/4 tsp
• Black Pepper - few
• Green Chilli - 3
• Red Onion - 2-3
• Ginger - 1 spoon small pieces
• Ice cubes
• Salt
• Frying oil

Instructions:

• Soak Urad and Raw rice together (4 hrs)
• Grind it in grinder ONLY by adding ice cubes
• Add salt and mix well
• Ferment for 3 to 4 hrs
• Add onion
• Add Green Chili
• Add Cumin
• Add Black Pepper
• Add Ginger
• Mix well
• wet whole hand palm and start making the vada
• Heat oil in the medium flame

Kovil Puliyodharai / Temple style Puliyodharai / Iyengar style Puliyodharai / Tamarind Rice

 

https://www.youtube.com/watch?v=9NiLhBVrgWc