PRAWNS KUZHAMBU
COCONUT ( 2s grated ) , GARLIC (4) , GINGER (little) , S.ONION (1) , CUMIN (1s) , ANISE (1s) , PEPPER (5) --BLEND EVERYTHING --FINE PASTE --A
HEAT OIL , SEASON FENUGRUK , ANISE , CUMIN - THEN SAUTE S.ONION (7) , TOMATO , CURRY LEAVES , NOW ADD PRAWNS AND SAUTE
THEN ADD TURMERIC POWDER (1/4 s) , CHILLI POWDER (2s) , DHANYA POWDER (4s), A , SALT --NOW SAUTE EVERYTHING UNTIL OIL RAW SMELL GOES -- THEN ADD TAMARIND WATER
ALLOW EVERYTHING TO BOIL AND GETS KUZHAMBU CONSTIANCY --TASTE IT WITH RICE OT TIFFIN ITEMS
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| PRAWNS KUZHAMBU |
HEAT OIL , SEASON FENUGRUK , ANISE , CUMIN - THEN SAUTE S.ONION (7) , TOMATO , CURRY LEAVES , NOW ADD PRAWNS AND SAUTE
THEN ADD TURMERIC POWDER (1/4 s) , CHILLI POWDER (2s) , DHANYA POWDER (4s), A , SALT --NOW SAUTE EVERYTHING UNTIL OIL RAW SMELL GOES -- THEN ADD TAMARIND WATER
ALLOW EVERYTHING TO BOIL AND GETS KUZHAMBU CONSTIANCY --TASTE IT WITH RICE OT TIFFIN ITEMS
MUTTON LEAVES KUZHAMBU
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| MUTTON LEAVES KUZHAMBU |
Mutton (1/4kg) , s.onion (15) , curry leaf (i bunch) , corriander leafs (i bunch) , g.chilli (3) , turmeric powder(1/4s) , salt ----make everything to boil until mutton half boiled ---A
cardomon (1) , clove (2) , star anise (1 pinch) , cumin (1s) , anise (1s), cinnamon (i pinch) --roast and powder it --B
coconut paste (2s) --C
tomato (1/2) - D
ginger + garlic paste (1s)--E
now heat oil in a pan , saute E , D ,C , chilli powder (2s) , dhanya powder(2s) , salt , B , now mix evrything until raw smell goes , then add A
once mutton boils and evrything comes in gravy form taste it with rice , and its good for tiffin items also
THIRUKAI KARAVADU KUZHAMBU
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| THIRUKAI KARUVADU KUZHAMBU |
Grated coconut (4s) , black pepper (5n) , cumin (1s) ---blend everything ----B
Heat kadai , once it get heated add cooking oil (5s) , season fenugreek and anise , sauté chopped s. Onion (10) , chopped tomato (1) , garlic (10) , curry leaves, when onion comes to golden brown color add A , Chilli powder (1s) , dhanya powder (2s) , turmeric powder(1/4s) , and B ------sauté everything until raw smell goes , then add tamarind water and salt ( already karuvadu have salt , so have that in mind for salt measurement)
This kuzhambu should be in little gravy form
If needed you can add boiled eggs also
MUTTON KUZHAMBU (WITHOUT OIL
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| MUTTON KUZHAMBU (WITHOUT OIL |
Heat oil in a pan , saute anise , b.onion , tomato , g.chilli
then add A , add chilli powder , dhanya powder , anise powder , cumin powder , pepper powder , ginger + garlic paste ,salt ---B -- ONCE powders raw smell goes add coconut paste , in few mintues off the stove -------powder measurements are upto our taste
this kuzhambu is good for briyani and tiffin iTEMS
THALICHA (MUTTON SAMBAR)
BOIL DAL (100g) WITH MUTTON (bone 5g) , AFTER BOILING ADD S.ONION (5), TOMATO (1/2) , G.CHILLI (3) , CHILLI POWDER (1/2s) , TURMERIC POWDER (1/4s) , DHANYA POWDER(1/4s) , SALT , GINGER AND GARLIC PASTE(1 pinch) , CORIANDER AND MINT LEAF (2 pinch) ---THEN MAKE EVERYTHING TO BOIL , THEN ADD BRINJAL (1) , MANGO (2 pcs) AND SOAKED BENGAL GRAM DAL (1s) ---WHEN EVRYTHING BOILS AND COMES AS GRAVY FORM ADD TAMARIND WATER (1s) ----THIS IS A GOOD COMBINATION ONLY FOR BRIYANI
Chicken ILLAI KUZHAMBU
CHICKEN (1/4kg) , s.onion (15) , curry leaf (i bunch) , corriander leafs (i bunch) , g.chilli (3) , turmeric powder(1/4s) , salt ----make everything to boil until chicken half boiled ---A
cardomon (1) , clove (2) , star anise (1 pinch) , cumin (1s) , anise (1s), cinnamon (i pinch) --roast and powder it --B
CLEAN AND KEEP CHICKEN -1/2KG
EGG OMELETTE KUZHAMBU
EGG (3) , S.ONION (7 finely chopped ) , GARLIC (2 finely chopped ) , CURRY LEAF , CORIANDER LEAF , CHILLI POWDER (1/2s) , SALT , PEPPER POWDER (1s) , CUMIN POWDER (1/2s) -------- BEAT EVERYTHING WELL ---PREPARE OMELETTE -------A
----- HEAT OIL SEASON FENUGRUK , CUMIN , SAUTE ONION (3) , GARLIC (7) , TOMATO (1/2) , CURRY LEAF , DRUM STICK , ADD CHILLI POWDER (3s) , DHANYA POWDER (6s) , TURMERIC POWDER (1/4s) , SAMBAR POWDER (1/4s) SALT , ADD TAMARIND WATER -----NOW MAKE EVERYTHING TO BOIL , WHEN OIL SEPARATES AFTER RAW SMELL GOES ADD A , COCONUT MILK (1s) - MAKE EVERYTHING TO BOIL FOR A MIN , THEN OFF THE STOVE
Chicken Village KUZHAMBU
R.CHILLI (8) , FULL DHANYA (4s) , ANISE (1/4s) , CUMIN (1/4s) , PEPPER (10) , CARDAMON (3) , CLOVE (4) , CINNAMON (1/2inch) , COCONUT (5s) , KAASAA (1/4s) , S.ONION (1) , GINGER , GARLIC (4) ---- BLEND TOGETHER ---- A **CHICKEN (1/2s) , SALT , TURMERIC POWDER (1/4s) ---- MAKE THIS TO BOIL -----B ***
---------HEAT OIL , DALDA ,THEN S.ONION (4) , CURRY LEAFS , A , FRY UNTILL MASALA RAW SMELL GOES , THEN ADD B---------NOW ALLOW ALL TO BOIL AND REACH GRAVY FORM
Chicken KUZHAMBU
HEAT OIL , SEASON METHI (1s) , CUMIN (1s) , ADD S.ONION (15) , TOMATO (1) ,CURRY LEAF , CHICKEN (1/2 kg) , GINGER PASTE (1/2 s ) , GARLIC PASTE (1 s) , ANISE POWDER (1 s) , CUMIN POWDER (1 s) , PEPPER POWDER (1/2 s) , TURMERIC POWDER (1/4 s) , CHILLI POWDER (2 s) , DHANYA POWDER (3 s) , SALT , MIX EVERYTHING UNTILL OIL SEPARATES FROM CHICKEN , NOW ADD WATER , ONCE CHICKEN BOILED ADD COCONUT PASTE (2 s) , WHEN GRAVY COMES THICKER , ADD TAMARIND WATER (1 s) , ALLOW TO BOIL FOR FEW MINUTE ,OFF THE STOVE
GOAT LEG KUZHAMBU
DRIED GOAT LEG 2 - CUT AS 3 PIECES --- IN WATER ADD THE GOAT LEGS WITH SALT AND TURMERIC POWDER ,
ADD GINGER + GARLIC PASTE - 1s , S,ONION - 7 , TOMATO -1 , G.CHILLI - 5 , ANISE POWDER -1s , CUMIN POWDER - 1s , PEPPER POWDER -1/2s -- WHEN GOAT LEGS BOILED (MINUMUM 15 -20 VESSILE ) ADD COCONUT MILK OFF THE STOVE , ----------- A
IN ANOTHER VESSEL HEAT LILLTE OIL , SEASON ANISE , CINNAMON , CLOVE , B.ONION (1) , MASHED GARLIC ( 1 ) , CURRY LEAF , THEN FRY TURMERIC POWDER , CHILLI POWDED (2s) , DHANYA POWDER (3s ) , FRY WELL UNTILL RAW SMELL GOES THEN ADD A
WHEN EVRYTHING MIX TOGETHER , OIL SEPARATES FROM KUZHAMBU , NOW OFF THE STOVE
MUTTON SAMBAR
BOIL MUTTON WITH DAL (2s) , LATER ADD DRUM STICK , POTATO , BRINJAL , ONION , TOMATO , CHILLI POWDER (2s) , DHANYA POWDER (1s) , TURMERIC POWDER (1/4s) , SALT , COCNUT PASTE (1/4s) , SALT - MIX IT , WHEN EVERYTHING BOILS , SEASON IT WITH BAY LEAF , CINNAMON , CURRYLEAF
MUTTON KUZHAMBU
- MAKE MASALA(COCONUT, ANISE,G.CHILL,PEPPER , CUMIN,GARLIC, GINGER,ONION)-BLEND WELL,
- IN EMPTY VESSEL PUT ,MASALA , CHILLI POWDER, TURMERIC POWDER ,SALT , THANYA POWDER , TAMARIND WATER - MAKE IT AS KUZHAMBU WATER
- MAKE OIL HEATED IN BIG PAN ,THEN FRY FENUGRUK , CUMIN , S.ONION ,TOMATO ,CURRY LEAF, NANDU , FRY UNTILL NANDU COLOUR CHANGES ,THEN ADD KUZHAMBU WATER , MAKE IT BOIL,,WHEN OIL SEPARATES ,OFF THE STOVE
NANDU KURUMA
---COCONUT , ANISE ,G.CHILLI, BENGAL GRAM , S.ONION(1), GARLIC(3), GINGER(1/2) --- FRY THEN BLEND-- PASTE
- Stephanie, DHANYA powder (1 / 2s), Salt, Water ------ whine Water
-IN OIL FRY ,ANISE ,CINNAMON,BAY LEAF , GLOVE , B.ONION , TOMATO ,CURRY LEAF , NANDU , FRY UNTIL COLOUR CHANGES THEN ADD KUZHAMBU WATER, MAKE IT TO BOIL UNTIL RAW SMELL GOES
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| THALICHA |
Chicken ILLAI KUZHAMBU
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| CHICKEN ILLAI KUZHAMBU |
cardomon (1) , clove (2) , star anise (1 pinch) , cumin (1s) , anise (1s), cinnamon (i pinch) --roast and powder it --B
coconut paste (2s) --
tomato (1/2) - D
tomato (1/2) - D
ginger + garlic paste (1s)--E
now heat oil in a pan , saute E , D ,C , chilli powder (2s) , dhanya powder(2s) , salt , B , now mix evrything until raw smell goes , then add A
once chicken boils and evrything comes in gravy form taste it with rice , and its good for tiffin items also
CHICKEN MASALA
--MASALA -- GRATED COCONUT, ANISE, CUMIN, PEPPER, CARDAMON (1) , RED CHILLI, DHANY A, CURRY LEAVES ( MORE) , CASHEWNUT (2) , BAY LEAVES, star anise, kadal pasi, cinnamon - pour oil in kadai, saute above items and grind as fine paste --A
CHOPPED ONION, TAMATO, CURRY LEAVES - GINGER + GARLIC PASTE - , then chilli powder and dhanya powder, in same ratio, then chicken and grind masala , turmeric powder, salt finely saute chicken untill water comes out from chicken, then add little water, and make it boil
Finely garnish with corriander leaves
EGG OMELETTE KUZHAMBU
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| EGG OMELETTE KUZHAMBU |
----- HEAT OIL SEASON FENUGRUK , CUMIN , SAUTE ONION (3) , GARLIC (7) , TOMATO (1/2) , CURRY LEAF , DRUM STICK , ADD CHILLI POWDER (3s) , DHANYA POWDER (6s) , TURMERIC POWDER (1/4s) , SAMBAR POWDER (1/4s) SALT , ADD TAMARIND WATER -----NOW MAKE EVERYTHING TO BOIL , WHEN OIL SEPARATES AFTER RAW SMELL GOES ADD A , COCONUT MILK (1s) - MAKE EVERYTHING TO BOIL FOR A MIN , THEN OFF THE STOVE
Chicken Village KUZHAMBU
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| Chicken Village KUZHAMBU |
---------HEAT OIL , DALDA ,THEN S.ONION (4) , CURRY LEAFS , A , FRY UNTILL MASALA RAW SMELL GOES , THEN ADD B---------NOW ALLOW ALL TO BOIL AND REACH GRAVY FORM
Chicken KUZHAMBU
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| Chicken KUZHAMNU |
HEAT OIL , SEASON METHI (1s) , CUMIN (1s) , ADD S.ONION (15) , TOMATO (1) ,CURRY LEAF , CHICKEN (1/2 kg) , GINGER PASTE (1/2 s ) , GARLIC PASTE (1 s) , ANISE POWDER (1 s) , CUMIN POWDER (1 s) , PEPPER POWDER (1/2 s) , TURMERIC POWDER (1/4 s) , CHILLI POWDER (2 s) , DHANYA POWDER (3 s) , SALT , MIX EVERYTHING UNTILL OIL SEPARATES FROM CHICKEN , NOW ADD WATER , ONCE CHICKEN BOILED ADD COCONUT PASTE (2 s) , WHEN GRAVY COMES THICKER , ADD TAMARIND WATER (1 s) , ALLOW TO BOIL FOR FEW MINUTE ,OFF THE STOVE
GOAT LEG KUZHAMBU
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| GOAT LEG KUZHAMBU |
ADD GINGER + GARLIC PASTE - 1s , S,ONION - 7 , TOMATO -1 , G.CHILLI - 5 , ANISE POWDER -1s , CUMIN POWDER - 1s , PEPPER POWDER -1/2s -- WHEN GOAT LEGS BOILED (MINUMUM 15 -20 VESSILE ) ADD COCONUT MILK OFF THE STOVE , ----------- A
IN ANOTHER VESSEL HEAT LILLTE OIL , SEASON ANISE , CINNAMON , CLOVE , B.ONION (1) , MASHED GARLIC ( 1 ) , CURRY LEAF , THEN FRY TURMERIC POWDER , CHILLI POWDED (2s) , DHANYA POWDER (3s ) , FRY WELL UNTILL RAW SMELL GOES THEN ADD A
WHEN EVRYTHING MIX TOGETHER , OIL SEPARATES FROM KUZHAMBU , NOW OFF THE STOVE
MUTTON SAMBAR
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| MUTTON SAMBAR |
MUTTON KUZHAMBU
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| MUTTON KUZHAMBU |
----HEATED OIL ADD BAY LEAF , CLOVE , CINNAMON , CURRYLEAF , ONION , FRY ,ADD MUTTON,SALT(LITTLE) , TURMERIC POWDER , GINGER + GARLIC PASTE ,FRY WELL ,ADD PEPPER POWDER(1/4s), CUMIN POWDER(1/2s) , ANISE POWDER(1/2s) , MIX WELL ,POUR WATER , AFTER HALF BOILED ADD TOMATO , CHILLI POWDER ,DHANYA POWDER , SALT ,COCONUT PASTE ,MAKE EVERYTHING TO BOIL, ONCE GRAVY FORM COMES ADD TAMARIND JUICE (1s),
NANDU KUZHAMBU |
| NANDU KUZHAMBU |
- IN EMPTY VESSEL PUT ,MASALA , CHILLI POWDER, TURMERIC POWDER ,SALT , THANYA POWDER , TAMARIND WATER - MAKE IT AS KUZHAMBU WATER
- MAKE OIL HEATED IN BIG PAN ,THEN FRY FENUGRUK , CUMIN , S.ONION ,TOMATO ,CURRY LEAF, NANDU , FRY UNTILL NANDU COLOUR CHANGES ,THEN ADD KUZHAMBU WATER , MAKE IT BOIL,,WHEN OIL SEPARATES ,OFF THE STOVE
NANDU KURUMA
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| NANDU KURUMA |
- Stephanie, DHANYA powder (1 / 2s), Salt, Water ------ whine Water
-IN OIL FRY ,ANISE ,CINNAMON,BAY LEAF , GLOVE , B.ONION , TOMATO ,CURRY LEAF , NANDU , FRY UNTIL COLOUR CHANGES THEN ADD KUZHAMBU WATER, MAKE IT TO BOIL UNTIL RAW SMELL GOES
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