Tomoto rasam

Ingredients (Serves 4 – 5)
1. Tomato – 2 medium-large, cubed

Green chilies – 2, slit

Rasam powder – 1 tsp heaped

Salt – To taste

Water – 1 – 1.5 cups

Tamarind – Small goose-berry sized (Soak tamarind in hot water for 10

minutes and extract its juice)

2. Toor dal – 2 tbsp

Water – Around 1/2 cup

To season
3. oil – 1- 2 tsp

4. Mustard seeds – 1/2 tsp

Cumin seeds –1/4 – 1/2 tsp

Dry red chilly – 1, broken

Curry leaves – A few

Method
1. Cook the tomato cubes along with all other ingredients numbered 1 for 6 – 8
minutes until frothy. Add cooked toor dal. Cook for 2 minutes and switch off.

2. In a small pan, heat ghee and splutter mustard seeds and cumin seeds. Fry
dried red chilly and curry leaves. Pour this seasoning over the curry. Serve with
rice and other side-dishes.
Chicken briyani
Ingredients (Serves 4 – 5)
1. Kaima rice / jeerakashala / jeeraga samba rice – 2 cups

2. Chicken – 3/4 – 1 kg, cut into medium pieces

Turmeric powder – 1/2 tsp

Salt – As required

3. Ghee – 3 – 4 tbsp

4. Onion – 2 cups, thinly sliced

Salt

5. Ginger-garlic paste – 1.5 tbsp

Green chilies – 3, slit

6. Turmeric powder – 1/4 tsp

Chilli powder – 2.5 tsp

Coriander powder – 2.5 tsp

7. Tomato – 1 medium, chopped

8. Garam masala powder – 1 tsp

9. Yoghurt – 1/2 cup

10. Mint leaves – 1/4 + 1/4 cup

Dania leaves– 1/4 + 1/4 cup, chopped

11. Hot water – 4 cups (Use 2 cups of water for 1 cup rice. Some varieties of rice may need only 1.5 cup water)

12. Ghee – 2 tsp

Garam masala powder – 1 – 2 pinches

13. Salt – To taste

Method
1. Marinate chicken pieces with 1/2 tsp turmeric powder and salt.

2. Heat ghee in a large pot over medium-high heat. Add onion, little salt and
saute until translucent. Add ginger-garlic paste, green chilies and saute until
lightly browned. Bring down the heat to low. Add turmeric powder, chilli
powder and coriander powder. Saute until their raw smell disappears. Add
chopped tomato and saute until mushy and oil separates. Add garam masala
powder and mix well.

3. Add chicken pieces and cook for a few minutes. Add 1/2 cup yoghurt and mix
well. Cook covered for a few minutes. Add 1/2 cup hot water. Cook covered until
chicken pieces are done, about 20 – 25 minutes. Add chopped mint and cilantro.
Mix well
Egg kurma
Ingredients
1. Eggs – 7, hard-boiled and halved

2. Tomatoes (medium sour) – 2 medium-large, blanched (step 2)

3. Oil – 2 tbsp

4. Fennel seeds – 1/4 tsp

5. Onion – 1/2 large, thinly sliced

Green chilies – 1 – 2, slit

Curry leaves – A few

6. Coconut milk, medium-thick – 1/3 cup

Hot water – 3/4 -1 cup or as required

7. Salt – To taste

8. Cilantro- 2- 3 tbsp, chopped

To grind to a paste
Ginger – 1/2 inch, roughly chopped

Garlic – 3 – 4 medium-small cloves

Fennel seeds – 3/4 tsp

Cloves – 3

Cardamom – 2

Cinnamon stick – 1/2 inch

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 – 3/4 tsp

Method
1. Grind all the ingredients numbered 8 to a fine paste

2 Boil water in a vessel. Put the tomatoes and boil for 3- 4 minutes until their skin
starts peeling off. Take them outside and peel their skin. Puree the tomato flesh.

3. Heat oil in a pan at medium-high heat. Add in fennel seeds and stir for a few
seconds. Add sliced onion, green chilies, curry leaves, pinch of salt and saute until
onion turns light golden. Add the ground paste and cook over medium-low heat
for 15 – 20 minutes, stirring in between. Add tomato puree, salt and cook for 5 – 6
minutes. Add coconut milk, hot water and cook for a couple of minutes. Add the
boiled egg halves and cook for about 4 minutes at low heat. Sprinkle dania
leavesand switch off.
 Ladies finger morkuzhalambu

1. Ladies finger / vendakka – 15 – 20,

small cut into 1.5 inch pieces

2. Yoghurt – 1.5 cup, beaten with 1/2 cup

water

3. Oil – 1.5 tbsp

4. Mustard seeds – 3/4 tsp

Fenugreek seeds – 1/4 tsp

Dried red chilies – 2, broken

Curry leaves – 1 sprig

5. Grated coconut – 1/2 cup

Turmeric powder – 1/2 tsp

Green chilies – 2 – 3 small

Cumin seeds / jeera – 1/2 tsp

6. Salt – To taste

Method
1. Wash the ladies finger well. Cut into 1.5 inch pieces. Heat 1 – 1.5 tbsp oil in a
pan. Add the ladies finger pieces and little salt. Saute for about 8 – 10 minutes,
stirring occasionally at medium heat until light brown.

2. Grind the grated coconut along with turmeric powder, green chilies and cumin
seeds to a very fine paste. Combine the beaten yoghurt and ground coconut
mixture.

3. Heat 2 – 3 tsp ghee/oil in a pan. Splutter mustard seeds and fry fenugreek
seeds, dried red chilies and curry leaves.

4. Add the yoghurt mixture, stirring continuously at medium-low heat. Cook for a
few minutes. Add the fried okra and cook for a few more minutes until heated
through (do not boil) . Serve with hot rice after 10 minutes.
 Vegetable kurma

Ingredients (Serves 8)

1. Potato – 1 medium-small, chopped Cauliflower – 1/2 small, cut into

medium-small florets Carrot – 1 medium, cut into small cubes Green beans – 10
– 12, chopped2. Ghee /oil – 1.5 – 2 tbsp.3. Cumin seeds – 1/4 tsp

Whole spices – Cardamom- 3, cinnamon stick – 1/2 inch, cloves – 5, bay leaf – 1

Onion – 1.5 cup, thinly sliced

Ginger-garlic paste – 1.5 tsp

Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1 tsp

Coriander powder – 1.5 tsp

Tomato – 2 small

Hot water – 1.5 cup

Garam masala powder – 1/2 – 3/4 tsp

Curd / fresh cream – 1.5 tbsp (optional)

Mint – 2 – 3 leaves, chopped

Dania leaves– Few sprigs, chopped

Salt – To taste

To grind to a smooth paste

Grated coconut – 1/4 cup + 2 tbsp
Cashews – 8 White poppy seeds – 1 tsp

Roasted chana dal ( chutney dal)– 1 tsp

Fennel seeds – 1/2 tsp

Green chilies – 2
Method
1. Grind the grated coconut along with the remaining ingredients numbered 12 to a smooth
paste. Set aside.

2. Boil or steam the vegetables numbered 1 for 3 – 4 minutes. Switch off.

3. Heat 1.5 – 2 tbsp oil/ ghee in a

heavy-bottomed pan at medium-high heat. Splutter cumin seeds and stir the whole spices
until fragrant. Add onion, little salt and ginger-garlic paste. Sauté until onion starts to
change color. Add turmeric powder, chilly powder and coriander powder. Cook until their
raw smell leaves. Next add chopped tomatoes. Saute until mushy. Add 1.5 cup hot water,
boiled vegetables and enough salt to taste. Bring to a boil. Add ground coconut paste. Cover
and cook at medium-low heat for 4 – 5 minutes until the vegetables are done. Add garam
masala powder and mix well. Finally add fresh cream, chopped mint leaves and cilantro.
Mix well and switch off. Serve with idiyappam, appam or chapathis.
 Radish poriyal
Ingredients (Serves 4)
1. Radish – 1 large, chopped

2. Mung dal – 2.5 tbsp (soaked in enough water

for 15 mts) (small yellow dall)

3. Oil – 1 tbsp

4. Mustard seeds – 1/2 tsp

Dried red chilly – 2, broken

Curry leaves – A few

5. Urad dal – 1/2 tsp (white dall)

Chana dal – 1/2 tsp (gabbage dall)

6. Turmeric powder – 1/4 tsp

Salt to taste
Method
Heat oil in a pan at medium heat. Splutter mustard seeds and fry dry red chilies and curry
leaves. Next add urad dal and chana dal and fry until golden. Add chopped radish and drained
mung dal. Sprinkle 1 – 2 tbsp water and cook covered for 6 – 8 minutes stirring occasionally.
Open the lid and cook until the poriyal is completely dry. Add grated coconut and lemon juice.
Mix well and switch off the flame. Serve hot with rice and other side-dishes.
Chicken Kuzhambu

Ingredients
1. Chicken – 1/2 kg ( I used 5 – 6 chicken drumsticks, halved)

2. Turmeric powder – 1/4 tsp

Kashmiri chili powder – 3/4 tsp

Ginger-garlic paste – 3/4 tsp

Salt – As required

3. Oil – 2 tbsp

4. Cloves – 3, Cardamom – 2, Cinnamon stick – 1/2 inch

5. Onion – 1 cup, finely chopped

6. Ginger-garlic paste – 1 tsp

Curry leaves – A few

7. Turmeric powder – 1/4 tsp

Kashmiri chilly powder – 1 tsp

Coriander powder – 2 tsp

Garam masala powder – 1/2 tsp

8. Tomato – 1 medium-small, cubed

9. Hot water – 1.5 – 2 cups

10. Dania leaves– Few sprigs

11. Salt – To taste

To grind to a fine paste

12. Grated coconut – 1/4 cup

Cashews – 5 – 6

Fennel seeds – 1/2 tsp

Method
1. Marinate chicken pieces with the ingredients numbered 2. Set aside for 15 minutes.

2. Heat 2 tbsp oil in a pan. Add the whole spices numbered 4. Stir for a few seconds.
Next add finely chopped onion and little salt. Saute until onion turns transparent. Add
ginger-garlic paste and few curry leaves. Stir until their raw taste leaves and onion
starts to change color. Bring down the heat to low. Add the spice powders numbered 7.
Stir for a few seconds until their raw smell leaves. Add tomato cubes and cook for 3 –
4 minutes until mushy.

3. Add chicken pieces and mix well. Cook for 3 – 4 minutes stirring occasionally. Add
1.5 – 2 cups of hot water and a few cilantro sprigs. Mix well. Cover and cook for about
10- 15 minutes until chicken is half-done. Open the lid and add ground coconut paste.
Mix well. Again cover and cook until the chicken pieces are completely done and curry
is medium-thick. Check for salt. Sprinkle fresh chopped cilantro. The gravy will
thicken over time.