Radish Podimassh (Mulangi Podimass) /Mullangi Poriyal

Radish, chopped – 250g

Small onion, chopped – 100g

Curry leaves a few

Coriander leaves a few

Green chillies, fine chopped – 5

Salt to taste

Fennel powder – 1 tsp

Fried gram (Pottukadalai) – 50g.

                                              

Method of Preparation

1.     Heat oil, add onion, curryleaves and green chillies. Fry till it transparent.

2.     Add the radish, fry till it soft. Add salt and fennel powder. Mix now.

3.     Once the flavours starts to spread, add the nicely broken fried gram. Stir gently in slow flame.

4.     Finally put some coriander leaves, mix and serve.

Malabar Fish Curry / Malabar Meen Curry

Coconut – 160g

Jeera seeds –1/2 tsp

Greenchillies – 5nrs

Garlic – 3 pods

Mango, cubes – 1

Fish – 500g     

Salt to taste

Turmeric powder – ½ tsp

For Tempering

Coconut oil – 30ml

Mustard seeds

Fenugreek

Shallots, chopped – 100g

Curry leaves

Ginger, chopped – 1 tsp

Method of Preparation

1.     Put coconut, jeera seeds, green chillies,garlic and turmeric powder in a mixie to fine paste.  Keep the finely ground coconut separately.

2.     Splutter mustard seeds, fenugreek, curryleaves and ginger. Add the shallots, fry it well.

3.     Add the coconut paste and stir well. Pour sufficient water and boil it.

4.     Add the salt and mango into the curry. Mix and boil it for 3 minutes, then add the fish pieces. Mix it.

5.     Simmer the fire and cook the fish in wonderful coconut masala. 

Chickoo (Sapotta) Ice cream

Vanilla Icecream – 2 scoop

Condensed Milk – 1 tin

Chickoo (Sapotta) – 100g

Method of Preparation

1.     Pour the condensed milk in a vessel and keep this vessel in freezer for 20 minutes.

2.     Take out the condensed milk from freezer and beat the condensed milk well with electronic beater.

3.     Add the chickoo into the condensed milk, beat it well again.

4.     Add the icecream in to the chickoo mixture. Once again beat it.

5.     Pour the mixture in the vessel and keep it in the freezer. Fold it gently with spoon for every 15 minutes.

6.     After one hour, take out the mixture from freezer and beat it again well.

7.     Pour it in the Icecream mould and keep this mixture in the freezer until it sets well.

Thalavainadu Mutton Sukha / Mutton Chukka m

Boiled Mutton – 500g

Chilli powder – 1 ½ tsp

Small onion, chopped – 220g

Pepper powder – 1 ½ tsp

Jeera Powder – ½ tsp

Turmeric Powder – ½ tsp

Ginger and Garlic paste – 1 tsp

Salt to taste

For Tempering

Mustard seeds

Urad dal

Dry Redchillies

Curryleaves

Method of Preparation

1.     After tempering, fry the onion till golden. Add the mutton, fry it.

2.     Add the ginger and garlic paste. Fry it. Add the masala powders one by one. Stir and add salt.

3.     Stir till the masala dried and binds with mutton.

Madurai Meen Kulambhu

Whole shallots – 230g

Green chillies, slitted – 6nrs

Tomato, sliced – 100g

Coconut – 80g

Cashewnuts – 35g

Turmeric powder – ½ tsp

Chilli powder – 2 tsp

Coriander powder – 3 tsp

Tamarind Extraction – 80ml

Water and salt as required

Fish – 500g

For Tempering

Refined oil – 50ml

Fenugreek – 2g

Saunf – 1g

Curryleaves – a few

Garlic pods – 50g

Method of Preparation

1.     Temper fenugreek, saunf and curryleaves in hot oil. Add garlic, shallots and green chillies, fry it nicely.

2.     Add tomato and stir it. Add the masala powders and stir. Add little water and salt, mix and add the tamarind extraction once the water starts boil.

3.     Add the coconut milk and mix it well. It is a time to add fish pieces, boil it.

4.     Once the fish is half done, add the cashewnut paste. Stir well and cook it in simmer fire.

Milagu Jeeraga Sadham (Pepper Jeera Rice)

Onion, sliced – 150g

Ginger paste – 2 tsp

Garlic Paste – 1tsp

Mint leaves – 50g

Coriander leaves – 30g

Chilli powder – 1tsp

Coriander powder – 1 tsp

Salt to taste

Basmathi Rice – 1 kg

Pepper corns - 15g

Jeera seeds – 5g

Water as required

For Tempering

Refined oil – 50g

Ghee – 50g

Cinnamon – 1g

Cardamom – 3nrs

Bay leaves - 1

Method of Preparation

1.      Fine powder the jeera and pepper corns.

2.     After the tempering is done, add onion. Fry the onion till golden colour.

3.     Add the jeera and pepper corns mix powder. Stir it well.

4.     Add the ginger and garlic paste. Stir and add the mint & coriander leaves.

5.     Now add the masala powders, stir all together.

6.     Add water and salt, stir and add the basmathi rice in the boiling water. Gently stir and close the vessel with lid. Keep the fire in simmer.

7.     Keep the vessel in dum after the water is evaporated.

This rice recipe is highly good for the health and absolutely the new variant in rice preparation.

Chickoo Payasam

 Chickoo Payasam

Chickoo – 200g

Thick Coconut Milk – 150g

Jaggery as required

Broken Cashewnut – 10g

Ghee – 1/4 tsp

Cardamom Powder – a pinch

Method of Preparation

1.     Put the chickoo in mixie and paste it in slow speed. Pour the chickoo mixture in vessel; add the remaining ingredients into it. Mix well.

2.     Now the Chickoo Payasam is ready. You can substitute chicken with other available fruits like apple, Mango, Pappaya, banana etc.,

Mutton Kurma

Onion, Sliced – 250g

Tomato – 30g

Lime juice –

Mint leaves – 100g

Coriander leaves – 50g

Garam Masala powder – 1 tsp

Salt to taste

Mutton – 1 Kg

To grind

Coconut – 350g

Khus Khus – 20g

Ginger and garlic paste – 3tsp

Cashewnuts – 50g

Jeera seeds – 2g

Saunf – 2g

For Tempering

Refined oil – 50ml

Ghee – 20ml

Cardamom - 3nrs

Star anise – 1

Bay leaf – 2

Saunf – 1g

Curry leaves - a few

Green chillies, slitted – 7nrs

Method of Preparation

1.     Fry the ingredients slightly in kadai and grind it as fine paste (to grind).

2.     After the tempering is done, add onion. Fry till the onion soft and add tomato.

3.     Add mint leaves and coriander leaves. Mix it slightly and add the ground coconut masala. Stir all together.

4.     Add salt and mutton, stir and add water.

5.     Close the vessel and keep it in simmer. After Kurma get reach the consistency and the mutton is cooked, add the lime juice and garam masala powder. Stir it and put little ghee and coriander leaves in Mutton Kurma. Turn off the flame. Cover it for few minutes, Stir and serve.

Badam Kulfi - Almond Kulfi

Kulfi

Badam (almonds) – 250g

Bread slices (Medium) – 6 nrs

Milk – ½ litre

Glucose Powder – 65g

Saffron – a pinch

Method of Preparation

1.     Soak the badam in hot water for half an hour, peel the skin of badam and grind it nicely with little water in mixie.

2.     Remove the crust of bread slices, Pour little milk over bread slices and drench it for half an hour. Boil the remaining milk in vessel. After 15 minutes boiling, add the glucose powder, mix it and boil. Take out the drenched bread slices and paste it in mixie.

3.     Add the saffron,bread and badam paste in boiling milk. Stir it continuously.

4.     Simmer it for another 10 minutes. Take out of fire, let the kulfi mixture to get cool.

5.     After that mix and pour the kulfi mixture into the kulfi moulds. Keep it in the freezer for a day and it is now ready for your celebration.

Poori Masala - Urulaikizhangu Masala

Onion, sliced – 120g

Boiled and slightly mashed Potato – 350g

Turmeric powder – ½ tsp

Salt to taste

Coriander leaves

Garam Masala powder – ¼ tsp

Water as required

Lime juice – 2nrs

For Tempering

Refined oil

Mustard seeds

Bengal gram

Cumin seeds

Curry leaves

Green chillies, slitted – 5nrs

Method of Preparation

1.     After tempering, add the onion. Stir the onion until soft. Add salt and turmeric powder. Mix it.

2.     Add little water that should only cover the onion. Let the water to boil.

3.     Add garam masala powder and potato. Stir it. Boil till it reaches consistency.

4.     Add coriander leaves and lime juice. Mix it and serve.

Sweet Spicy Beetroot Mix

Beetroot – 450g

Seedless Dates – 450g

Mint leaves – 2g

Curry leaves – 4leaves

Cinnamon – 1

Cardamom – 4

Green chillies – 3nrs

Salt a little

Oil and ghee – 4tbsp each

Garlic – 3 pods

Method of Preparation

1.     Peel and cut the Beetroot into pieces. Boil beetroot with mint leaves, curryleaves, garlic, green chillies, cinnamon and cardamom. After boil the beetroot, you do not throw out the water.

2.     Fine paste the beetroot and dates separately by using the water which used for boiling beetroot.

3.     Heat oil and ghee in heavy bottomed kadai, add both the paste mixture. Stir it continuously and careful about the spluttering bubbles while stirring. Add little salt.

4.     Stir till the water in the mixture dried and the oil appears on the top.

5.     This is a superb combination for Biriyani and Rotis. This item has the taste of sweet and spicy. It could be used with Biriyani to improve the taste .

Noodles Bonda

Noodles – 250gms

Coriander leaves – 50gms

Chilli powder – 1tbsp

Salt to taste

Garam masala powder – 11/2 tbsp

Oil for deepfrying

Gram flour – 500g

Rice flour – 50g

Turmeric powder – ½ tsp

Water as required

Method of preparation

1. Boil the noodles in enough water with chilli powder, garam masala, coriander leaves and salt.
2.  Once the noodles are done, strain and let the noodles for next three hours.
3. Prepare the bonda batter with gram flour, rice flour, salt, chilli powder, turmeric powder and water.
4. After three hours, make the noodles into small balls and dip it well in the batter.
5. Deep fry the batter coated noodles balls in hot oil.

This noodles bonda is the alternative bite for the snack lovers in the evening time. You can use the tastemaker which is attached to the noodles packet. Let the boiled noodles to drain and before shaping the noodles leave it to dry for three hours.

How to make Mutton Dum Biriyani with Chef Raj Mohan

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Gonkura Mutton Curry

Mutton  - 1 kg

Refined oil – 50ml

Cumin seeds – ½ tsp

Cinnamon – 1/2 stick

Cardamom - 4

Cloves  - 4

Green chillies, slitted

Gonkura leaves (Sorrel leaves), boiled & mashed – 500g

Salt to taste

Onion ,chopped – 2nrs

Chilli powder – 4 tbsp

Coriander powder – 2tbsp

Turmeric powder – ½ tsp

Garam masala powder – 1 tbsp

Coriander leaves, chopped

Khus Khus powder – 1 tbsp

Ghee – 3 tbsp

Method of Preparation

1.     In a pressure cooker, add mutton, coriander leaves, chilli powder, Turmeric powder, salt, and coriander leaves, in this also add enough water to boil the mutton.  Cook the mutton and keep it aside.

2.     Heat oil in a hundi, splutter cumin seeds, cinnamon, cardamom, cloves and green chillies. Add onion and sauté till soft. Add ginger and garlic paste. Stir it for few seconds.

3.     Add the masala powders one by one, mix it all together. Add the water and bring it to boil.

4.     Add gonkura leaves and salt, stir and then add boiled mutton and khus khus powder. Once the masala is merged with mutton, you could reduce the flame.

5.     Finally add garam masala powder, ghee and coriander leaves. Mix it well and serve hot.

Mushroom Biryani

Refined oil – 100 ml

Bayleaves- 5

Cinnamon – 1

Mushroom, diced – 500g

Small onion, chopped – 250g

Tomato, chopped – 3nrs

Ginger and Garlic paste – 3tbsp

Chilli powder – 4 tbsp

Turmeric powder – 1tsp

Mint leaves, chopped – 100gms

Coriander leaves, chopped – 50gms

Curd – 100ml

Basmathi Rice – 1 Kg

Garam Masala powder – 2tbsp

Greenchillies, chopped – 2nrs

Ghee – 100ml

Water as required
Salt as needed

Method of preparation

1.  Heat oil, splutter bayleaves and cinnamon. Add onion, green chillies and tomato. Saute all together.

2.  Add mintleaves and coriander leaves. Mix it well and add ginger and garlic paste now.

3.  Add Masala powders; stir it in slow flame for few seconds. Add mushrooms. Stir it till mushroom get tender.

4.  Add Curd and ghee into it. Add salt, stir and add the basmathi rice. Mix well and ensure the masala mix with the basmathi rice.

5.  Add water now (1 part of basmathi rice you would use 2 part of water). Once the added water evaporated, close the vessel with tight lid. Open it after 20 minutes.

6.  Mix it with remaining mint leaves and ghee. Serve Hot.