Kitchen and Home Making

Ingredients: Fish – ½ kg (cut into cubes) Coriander Powder – 1 tbsp Red Chilly Powder – 2 tbsp Tamarind – lemon size (soak it in water and extract the juice) Small / Baby Onion – 50 gms Tomato – 2 (finely chopped) Coconut – 1 piece Aniseed – 1tbsp Pepper – 1 tbsp Garlic – 5 pods Cumin Seeds – 2 tsp Fenugreek Seeds – 2 tsp Salt – to taste Cooking Oil Service For: 3 People Cooking Time: 20 minutes Cooking Instructions: Heat a tbsp of oil in a pan and sauté it with baby onion, aniseed, pepper and garlic pods. Now transfer this to a mixie jar along with tomatoes and coconut piece and grind it to a fine paste. Heat oil in a deep pan and sauté it with cumin and fenugreek seeds. Add the grinded paste to this and fry it for a while. Now add tamarind juice, chilly powder, coriander power and required salt and water to it and bring it to boil. When the gravy starts to thicken, add fish pieces to it and bring it to boil. Switch off the stove when the fish is well cooked. Fish will be cooked withi...

Ingredients: Fish – ¼ kg (clean it and cut into small pieces) Tomato – 3 (finely chopped) Onion – 1 (finely chopped) Green Chilly – 6 (cut it lengthwise) Tamarind – 50 gms (soak it in water and extract the juice from it) Garlic – 10 pieces Coriander Powder – 5 tbsp Red chilly Powder – 3 tbsp (if u need more, you can add it) Cumin Powder – 1 tsp Turmeric Powder – 1 tsp Mustard Seeds – 1 tsp Fenugreek Seeds – 1 tsp Salt – to taste Cooking Oil Service For: 3 People Cooking Time: 15 minutes Cooking Instructions: Heat oil in a pan and add mustard seeds and fenugreek seeds and when it starts to splutter, add onions to it and fry it till it turns golden brown. Now add tomatoes to and green chilly to it and fry it till it is well mashed. Add turmeric powder, coriander powder, cumin powder and red chilly powder to it and mix it well. Add tamarind water to it and bring it to boil. Now add salt and required water and let it to cook well. When the kolambu is cooked well and when it attains to a li...

Ingredients: Basmati Rice - 1/4 kg Onion – 1 should be big in size (finely chopped) Beans – 100 gms (finely chopped) Carrot – 100 gms (finely chopped) Cabbage – 100 gms (finely chopped) Spring Onion – ½ bunch (finely chopped) Egg – 4 (beat the eggs well in a cup) Pepper Powder – 1 to 2 tbsp (according to your taste) Salt – to taste Cooking Oil Service For: 2 People Cooking Time: 20 minutes Cooking Instructions: Measure the rice in a cup. For 1 cup of rice, take 1 ¾ cups of water. Wash the rice well and drain the excess water. Soak the rice in measured cup of water for 15 minutes. If the rice is soaked like this, it will look little lengthier when cooked which gives a good look for basmati rice. After 15 minutes of soaking, add the rice along with soaked water in a pressure cooker and bring them to boil. When it starts to boil, add required salt and close the lid of the cooker and wait for about 9 minutes. Open the cooker after pressure is released. Let the rice to cool for about 5 minu...

Ingredients: Grated Coconut – 2 cups Jaggery – 2 cups Water – 1 cup Cooking Instructions: Add water and powdered jaggery in a deep pan and let it cook until it starts to boil. Now add grated coconut slowly to the dish and keep stirring continuously until the syrup is thickened well and the water content is completely reduced.

Ingredients: Gram Flour / Kadalai Maavu – 1 cup Sugar – 2 cups Ghee – 3 cups Water – 1 cup Cooking Instructions: Fry the gram flour in a tablespoon of ghee until it smells well. Add sugar and water in a deep pan and keep stirring it continuously and let it cook until a string consistency is formed. Now add the gram flour slowly in regular intervals and keep stirring it until the flour is cooked well. Meanwhile, add ghee in regular intervals and keep stirring continuously. When the ghee starts to form bubbles and come on the top of the dish in the pan, switch off the stove and immediately transfer it to the plate greased by ghee. Cut it into equal number of rectangle shape and let it cool down for a while.

Ingredients: Peeled Broken Green Gram – 1 cup Bengal Gram – 1 cup Red Rice – ½ cup Grated Coconut – 1 cup Jaggery – 300 gms Cardamom Powder – ¼ tsp Cashews – few ( fry it in ghee) Cooking Instructions: Do not wash the rice. Coarsely grind the rice and grated coconut together with a little water. Add both the gram in a cooker with required amount of water and wait for 3 whistles in high flame. Add the grinded powder to this and keep stirring continuously. Now add powdered jaggery, cardamom powder and cashews and keep stirring it. When the dish attains thick consistency, switch off the stove and serve it.

Ingredients: Red Rice / Pacharisi – ½ kg Sesame / Ellu – 100 gms Mustard Seeds – 1 tbsp Broken Black Gram – 1 tbsp Bengal Gram / Kadalai Paruppu – 2 tbsp Dry Red Chilly – 8 Curry Leaves – few Asafoetodia – 1 tsp Salt – to taste Cooking Oil Service For: 3 People Cooking Time: 20 minutes Cooking Instructions: Measure the rice in a cup. For 1 cup of rice, take 2 cups of water. Clean the ice with water. Add the rice in a pressure cooker with measured amount of water and required salt. Close the lid of the cooker and let it to cook for 10 minutes in a simmer flame. When the pressure is completely reduced, open the cooker and let the rice to cool for 5 minutes in a large size plate. Soak the sesame seeds in water for 5 minutes and drain the water. Fry this soaked sesame seeds in a pan and let it splutter and switch off the flame. Grind this to a fine powder. Heat oil in a pan and sauté it with mustard seeds, broken black gram, Bengal gram, curry leaves, red chilly, and asafoetodia. Add the p...