BRINJAL DRUMSTICK MASALA
HEAT OIL IN A KADAI , SEASON MUSTARD SEEDS , SAUTE B.ONION , TOMATO , DRUMSTICK , AND THEN BRINJAL (FULL WITH CROSS CUT ) THEN ADD DHANYA POWDER , CHILLI POWDER ,TURMERIC POWDER , SALT , R.CHILLI , CURRY LEAVES , MIX IT , ADD WATER FOR BOILING
THEN ADD PASTE (COCONUT + ANISE) -ALLOW FOR MINUTE
WHEN IT COMES GRAVY , OFF THE STOVE
PUMPKIN CURD CURRY
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BRINJAL DRUMSTICK MASALA |
THEN ADD PASTE (COCONUT + ANISE) -ALLOW FOR MINUTE
WHEN IT COMES GRAVY , OFF THE STOVE
PUMPKIN CURD CURRY
Boil pumpkin with little salt, add paste (coconut+2 green chillies) allow to boil for some min, then season mustard seeds in coconut oil
Then allow few minutes and off the stove, once heat reduces add few spoon curd
AVIYAL (KERELA)
AVIYAL (KERELA)
Cut needed vegetables in long shape, boil for one vissle with needed salt, once vissle comes, immediately open by removing pressure, and filter, then add cold water, for colour retaing -A
Coconut, cumin, green chilli - blend as paste -B
HEAT OIL IN KADAI, SAUTE MUSTARD SEEDS, ASFODIEDA, CURRY LEAVES, THEN ADD A and B mix togather with some more water
Cook for a minute, off the stove, once heat completely goes add more curd
PUMPKIN PULI KARI
HEAT A KADAI WITH OIL , SAUTE ONION , TOMATO , CURRY LEAVES , A THEN ADD
TURMERIC POWDER (1/4s) , CHILLI POWDER (1s) , SAMBAR POWDER (2s) , SALT - MIX WELL UNTILL MASALA MIX TOGATHER
THEN ADD TAMARID WATER ( LITTLE WATER IS ENOUGH )
ONCE IT COMES TO GRAVY ADD LITTLE JAGGERY POWDER AND GRATED COCONUT
MIX TOGATHER AND OFF THE STOVE
PODI POTTA POTATO
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PODI POTA POTATO |
BOIL POTATO -PEEL SKIN - CUT INTO 4 PIECES -B
HEAT OIL IN VESSEL , SAUTE GARLIC , G.CHILL , GINGER , CURRY LEAVES , ONION , CHILLI POWDER , TURMERIC POWDER , SALT , B , MIX WELL AND PUT IN HEAT FOR ANOTHER FEW MINUTES UNTIL MASALA STICKS IN POTATO
THEN SPRINKLE A WITH IT --MIX EVENLY AND TASTE I WITH RASAM RICE
KERALA LADIESFIGURE PACHADI
COCONUT, CUMIN, G. CHIILI, MUSTARD SEEDS - BLEND AS FINE PASTE -B
HEAT LITTLE OIL IN A KADAI, SEASON MUSTARD SEEDS, ADD B AND MIX FOR FEW MINUTES, THEN ADD SALT AND LITTLE WATER - ONCE IT HEATED ADD A and mix togather, off the stove in a minute
Once heat reduces add curd with it
CAULIFLOWER GROUNDNUT FRY
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CAULIFLOWER NUTS FRY |
ONCE IT GETS DRY ADD FRIED GROUNDNUTS , SOME MORE CORIANDER LEAVES , PEPPER POWDER (2s)
MIX WELL AND ALLOW IN HEAT FOR ANOTHER 2 MIN , THEN OFF THE STOVE
CAULIFLOWER BROCOLI FRY
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CAULIFLOWER BROCOLI FRY |
HEAT OIL IN A KADAI -SEASON ANISE , SAUTE B.ONION , CURRY LEAVES , R.CHILL , THEN ADD A WITH IT
ADD TURMERIC POWDER , PEPPER POWDER , CUMIN PEPPER , SALT , MIX WELL AND SPRINKLE LITTLE WATER
ONCE EVERYTHING MIXES WELL - OFF THE STOVE
COMBINATION : SAMBAR RICE
VALAITHANDU FRY
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VALAITHANDU FRY |
HEAT OIL IN A PAN , SEASON MUSTARD SEEDS AND CUMIN , SAUTE B.ONION , R.CHILL , CURRY LEAVES , THEN ADD TURMERIC POWDER , CHILLI POWDER -SAUTE A MIN AND ADD CHOPPED VALAITHANDU - ADD WATER AND SALT -ONCE IT BOILS ADD GRATED COCONUT
BRINJAL POTATO FRY
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BRINJAL POTATO FRY |
BRINJAL ,POTATO --PUT IN WATER WHILE CUTTING --THEN HALF BOIL POTATO ALONE WITH LITTLE SALT --A
B.ONION , G.CHILLI , GARLIC , GINGER , TOMATO --CHOPE IN SAME SHAPE -C
HEAT MORE OIL IN A KADAI ---SEASON ANISE --SAUTE C ONE BY ONE , THEN ADD POTATO THEN SAUTE FOR MINUTE
THEN ADD BRINJAL AND SAUTE --THEN ADD MASALA TO REQUIRED RATION
SPRINKLE RASAM POWDER , SAMBAR POWDER , SALT ,MIX WELL AND ADD TAMARIND WATER (4s sprinkle ) --THEN CLOSE THE LID FOR FEW MINUTES OR UNTIL VEGETABLE BOIL
THEN ADD MORE PEPPER POWDER AND CUMIN POWDER AND MIX WELL
SWITCH OFF THE STOVE --ADD CHOPPED CORRIANDER LEAVES AND CURRY LEAVES
VALAIKAI FISH FRY
VALAIKAI FISH FRY |
Heat oil in the kadai , saute finely chopped s.onion , garlic , curry leaf , then add A , turmeric powder , chilli powder , cumin powder , pepper powder , coconut paste , salt ---now mix it then add little water for boiling
when masala sticks in valaikai taste it with sambar , rasam rice
PONNANGANNI KEERAI KOTTU

BOIL MOONG DAL (1s) -B
MASH B FINELY AND ADD LITTLE WATER --ONCE IT STARTS BOILING AND A WITH CHOPPED B.ONION , CHILLI POWDER (1/2s) , TURMERIC POWDER (1/4s) , SALT -- C
WHEN C IN HALF BOIL CONDITION ADD COCONUT PASTE(1/2s) AND CUMIN POWDER (1/4s)
WHEN EVERYTHING MIX TOGETHER SEASON IT WITH MUSTARD SEEDS
TINDORA MASALA
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TINDORA MASALA |
HEAT OIL IN A PAN , SEASON ANISE , SAUTE B.ONION , TOMATO , G.CHILL (1) , GINGER +GARLIC PASTE (OPTIONAL) ,
CHILLI POWDER , DHANYA POWDER , TURMERIC POWDER , SALT -
MIX EVERYTHING BY ADDING CHOPPED TINDORA , THEN ADD WATER FOR BOILING
IF NEEDED SPRINKLE SOME PEPPER POWDER AFTER TINDORA BOILS
DRUMSTICK KOOTU
Heat oil season mustard seeds , then sauté b.onion , tomato , curry leaf , drumstick --in this add chilli powder , turmeric powder , salt --fry well add water --once drumstick half boiled add boiled moong Dal( 2spoon) , coconut paste ( 1spoon) , mix it -- when it comes as gravy remove from heat
BRINJAL PEPPER FRY
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BRINJAL PEPPER FRY |
HEAT OIL IN A KADAI , SEASON ANISE THEN SAUTE B.ONION , CURRY LEAVES , CHOPPED BRINJAL AND TURMERIC POWDER , CHILLI POWDER (little ) , SALT , PEPPER POWDER , CUMIN POWDER (little)
SAUTE WELL AND ALLOW TO BOIL IN OIL ITSELF (SIM COOKING )
LADY POTATO MASALA
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LADY POTATO MASALA |
THEN ADD CHOPPED POTATOES AND LADIES FIGURE AND SPRINKLE SOME WATER AND SALT
ALLOW TO BOIL FOR LITTLE TIME AND THEN ADD CHILLI POWDER , DHANYA POWDER , TURMERIC POWDER , PEPPER POWDER AND AGAIN LITTLE SALT
MIX EVERYTHING AND ADD LITTLE TAMARIND WATER
ONCE IT BOILS AND REACH GRAVY -TASTE IT WITH RICE ITEMS
PALAMUSU FRY
In A add chilli powder , turmeric powder , anise powder , dhanya powder ( little) , coconut paste , salt --mix well soak for 5min ---------B
Heat oil sauté b.onion , tomato , curry leaf , mashed garlic , then add B --- sauté until raw smell goes then add little water --once it became semi gravy taste it with rice
LADIESFINGER MASALA
Again heat oil , sauté b.onion , tomato, ginger and garlic paste , g.chilli , turmeric powder , chilli powder , salt --mix well until raw smell goes , then add water
When masala starts boiling add A -- when it reach gravy form taste it
CAPSI MURUKAI
CAPSI MURUKAI |
VALAIKAI ROAST
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VALAIKAI ROAST |
CHOW CHOW KUTTU
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CHOW CHOW KUTTU |
BOIL MOOG DAL (2s) , WHEN HALF BOILED ADD CHOPPED CHOW CHOW , CHOPPED B.ONION , G.CHILLI , SALT , ONCE CHOW CHOW BOILS----SEASON IT WITH MUSTARD SEEDS AND ADD GRATED COCONUT--- MIX EVERYTHING AND TASTE IT WITH ANY SPICY KUZHAMBU RICE
VALAIKAI KUTTU
VALAIKAI KUTTU |
CUT VALAIKAI IN CUBE SHAPE -- HEAT OIL SEASON MUSTARD SEEDS , FRY ONION , G.CHILLI , CURRY LEAF , MASHED GARLIC , ADD VALAIKAI THEN ADD TURMERIC POWDER , ANISE POWDER , CUMIN POWDER ,SALT - MIX IT ADD LITTLE WATER FOR BOILING , AFTER VALAIKAI BOILS ADD GRATED COCONUT
CAULIFLOWER POTATO PEPPER FRY
CAULIFLOWER POTATO PEPPER FRY |
BABY POTATO CAPSICUM MASALA
BABY POTATO WITH CAPSICUM |
TINDORA PEPPER FRY
TINDORA PEPPER FRY |
DRUM STICK FRY
DRUM STICK FRY |
CUT DRUMSTICK , ADD CHILLI POWDER (3s) , TURMERIC POWDER (1/4s) , COCONUT PASTE (1s) , ANISE POWDER (1/4s) , SALT --MIX IT -- SOAK FOR 10 MIN ----A------ HEAT OIL FRY CURRY LEAF , A ,FRY ADD WATER FOR BOILING
POTATO FRY
POTATO FRY |
BOILED POTATO , ANISE POWDER , CHILLI POWDER , TURMERIC POWDER , SALT ---------> MIX WELL --- SOAK FOR 5 MIN ---->(A) ,,-------------> HEAT OIL FRY ANISE , B.ONION , MASHED GARLIC , CURRY LEAF , (A) , FRY WELL UNTIL POTATO COLOUR CHANGES
POTATO PODIMAS
POTATO PODIMAS |
---- HEAT OIL , FRY ANISE , B.ONION , G.CHILLI , CURRY LEAF , A , SALT -- MIX WELL IN HEAT , ALLOW FOR FEW MIN , ADD COCONUT (1s) , MIX OFF THE STOVE
IT IS GOOD COMBINATION FOR GARLIC KUZHAMABU
KERALA AVIYAL
KERALA AVIYAL |
MARVALLI KIZHANGU KUTTU
MARAVALI KIZHANGU KUTTU |
BOIL LESS WATER , ADD CUTTED MARAVLLI KIZHANGU , SALT , WHEN HALF BOILED ADD COCONUT - WHEN EVERYTHING MIX TOGETHER OFF THE STOVE
YAM FRY
YAM FRY |
--- HEAT MORE SESAME OIL , FRY MUSTARD SEEDS , ANISE , CUMIN , GRAM DAL , R.CHILL , CORIANDER LEAF , CURRY LEAF , G.CHILL , TURMERIC POWDER , CHILL POWDER , DHANYA POWDER (1/4s) , SALT , MIX WELL ADD BOILED YAM , LEMON JUICE , GINGER + GARLIC PASTE -- MIX WELL -, WHEN THIS COLOUR COMES OFF THE STOVE , COOK IN SIM ONLY
LADIES FINGER PULLI KARI
LADIES FINGER PULLI KARI |
VEGE WHITE FRY
VEGE WHITE FRY |
----COCONUT ,G.CHILLI , BENGAL GRAM ,ANISE , KASKASA -- BLEND AS PASTE---- HEAT THE OIL FRY ANISE ,B.ONION , CURRY LEAF ,POTATO ,CAULIFLOWER , FRY ADD PASTE ,SALT ,POUR WATER FOR BOILING ,
BITTER GROUND FRY
BITTER GROUND FRY |
---- IN OIL FRY ONION ,TOMATO , BITTER GROUND , TURMERIC POWDER , CHILLI POWDER , DHANYA POWDER(1/2s),SALT ,ADD LITTLE TAMARIND JUICE , AND WATER-MAKE DEEP FRY
YAM FRY
YAM FRY |
-- IN a KADAI POUR MORE OIL , AFTER HEATED ADD TINY CUTED YAM , CHILLI POWDER, TURMERIC POWDER , SALT , MIX WELL , SIMMER THE STOVE , UNTILL YAM SMELL COMES, THEN READY
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