Shark Fish Putthu

Ingredients Shark Fish 500g Onion 250g Green chilli 4 Garlic 40g Ginger small piece Mustard seed 1/2 teaspoon Urid dhal 1/2 teaspoon Fennel seed 1 teaspoon Turmeric powder as needed Salt as needed Water as needed Oil as needed Coriander leaf as needed Curry leaf as needed

Method1. Bring to boil the shark fish with salt and turmeric powder and mash it2. Grind ginger and fennel seed separately3. Add the seasoning ingredients followed by other ingredients accordingly4. Add the fish together and fry like adai

Cumin Rice

Ingredients Cumin seed 1/2 teaspoon Rice 200g Curry leaves as needed Kismis fruit 10g Cashew nuts 10g Salt as needed Ghee as needed

Method1. Fry cumin seed in ghee and grind it2. Fry kismis fruit and cashew nuts in ghee3. Mix all ingredients together with rice

Plantain, brinjal onion bajji

Ingredients Gram dhal 250g Raw rice 100g Plantain 2 Big onion 1 Potato 1 Brinjal 1 Dry chili 10 Fennel seed 2 tablespoon Asafoetida powder 1 tablespoon Turmeric powder as needed Water as needed Salt as needed Oil as needed

Method1. Soak gram dhal and raw rice for 45 minutes and grind it2. Add fennel seed, asafoetida powder, dry chili and salt to the mixture. Grind it3. Cut the potato, onion, plantain and brinjal4. Dip the pieces into the mixture and fry in hot oil

Minced Chicken

Ingredients Chicken 1/2 kilo Small onion 150g Big onion 1 Garlic 5 cloves Cardamom as needed Ginger small piece Cinnamon stick 1 Turmeric powder as needed Pepper 1 tablespoon Fennel seed 1 tablespoon Cumin seed 1 teaspoon Curry leaves as needed Lime juice 1/2 piece Coriander leaves as needed Oil as needed Water as needed Salt as needed

Ingredients to be blend Coriander 2 tablespoon Dry chili 5

Method

1. Grind the ingredients to be blend2. Grind the chicken3. Add the seasoning ingredients followed by minced chicken4. Add pepper powder and cumin powder once the chicken is cooked

Chicken Liver Pepper Fry

Ingredients Liver 1/2 kilo Small onion 250g Garlic & Ginger paste 2 tablespoon Garlic 5 cloves Ginger small piece Chilli powder 1 tablespoon Cinnamon stick 2 Star anise 3 Fennel seed 1/2 teaspoon Oil as needed Salt as needed Water as needed Curry leaves as needed

Ingredients to be blend Pepper 3 tablespoon Fennel seed 2 tablespoon

Cumin seed 1 tablespoon

Method1. Mix liver with ginger and garlic paste, turmeric powder and salt2. Grind the ingredients to be blend3. Add the seasoning ingredients, other ingredients followed by liver4. Add the blended ingredients once the liver is cooked

Kuli Paniyaram

Ingredients (To be soaked) Raw rice 200g Boiled rice 100g Chana dhal 80g Moong dhal 80g Fenugreek 1 tablespoon

Ingredients (Things to add) Grated coconut 4 tablespoon Jaggery 350g Cardamom 10 Salt as needed

Ghee as needed

Method1. . Soak the ingredients for three hours and grind with jaggery2. Allow the flour mixture to ferment for eight hours3. Then add ingredients to fermented flour mixture4. Pour flour mixture into receptacles in 'kuzhi paniyaaram' pot and bake.

Banana Flower Vadai

Ingredients Banana Flower 1 Gram dhal 150g Big onion 2 Dry chilli 10g Grated coconut 2 tablespoon Fennel seed 1 tablespoon Turmeric powder as needed Turmeric powder as needed Curry leaves as needed Water as needed Salt as needed Oil as needed

Method1. Soak dhal for two hours2. Grind finely dhal with dry chilli, fennel seed, grated coconut and water3. Gring banana flower without water4. Mix all grinded items together and fry

Wheat Pudding

Ingredients Wheat flour 10g Coconut milk 20g Water as needed

Method1. Mix wheat flour with water2. Add coconut milk in boiling water3. Add in the wheat mixture into coconut milk at boiling stage

Mutton Gravy

Ingredients Mutton 1 kilo Green chilli 50g Small onion 300g Garlic 100g Ginger & garlic paste 2 tablespoon Turmeric powder as needed Curry leaves as needed Coriander leaves needed Cinnamon stick 1 Star anise 2 - 3 Briyani leaf 2 Fennel seed 1/2 teaspoon water as needed Salt as needed Oil as needed

Method1. Add the seasoning ingredients followed by other ingredients accordingly2. Once the gravy is cooked add in mutton

Mutton balls Kuruma

Ingredients 300g Boneless mutton 3 small onion ginger small piece 4 cloves garlic 10g Dry chilli 2 tablespoon Grated coconut 2 tablespoon Roasted gram Turmeric powder as needed 1 teaspoon White pepper 1 tablespoon Fennel seed 1 tablespoon Poppy seed 1 Egg Coriander leaf as needed 1 Cinnamon stick Oil as needed Salt as needed

Kuruma Ingredients 1 Cinnamon stick 1 Star anise 1 cardamom 3 cashew nut 1/2 teaspoon Poppy seed 1/2 teaspoon White pepper 1 teaspoon Fennel seed 1 teaspoon Roasted gram

3 Green chilli 1 Big onion 20g Coconut milk 1 tomato Coriander leaf as needed 2 garlic 2 small onion water as needed 30g Grated coconut 2 – 3 drops Lime Coriander leaf as needed Oil as needed Ghee as needed Salt as needed

Method1. Grind mutton with the blended masala2. Make the grinded mixture into small mutton balls fry the mutton balls3. Grind finely ingredients for kuruma4. Add the seasoning ingredients followed by blended masala for kuruma5. Add the mutton balls once the kuruma is cooked

Rava Ukkarai

Ingredients 1 cup mong dhall 1 cup rava

¾ cup butter ½ cup cashewnuts 1 cup coconut 2 cup gula Melaka

Elaka ( a bit ) Salt ( as need ) Water ( as need )

Method1. Dry fry green dal till smell arises and cook with water.2. When dal is cooked, switch off stove and strain excess water.3. Then, roasted the rava in pan and keep it aside.4. Next mix jaggery in half cup of water in a pan and boil.5. Strain impurities and set aside.6. Heat ghee in a frying pan.7. Add cashew, rava, semolina and fry till red.8. Add coconut and fry for 5 minutes.9. Add jaggery,dal and stir well.10. When all the water is absorbed, add cardamom powder and mix well.11. Ready to serve.

Mutton Kola Urandai

IngredientsUrundai/Meat Balls

1 kg mutton keema 100g onion, finely chopped 5 green chilies, finely chopped

1 teaspoon turmeric powder 10 cashew nuts 1 tablespoon split gram/ pottu kadalai

50g ginger 50g garlic 2 tomatoes chopped 10 dry red chilies 1 white egg 1 spring curry leaves ¼ bunch coriander leaves

1 tablespoon kasakasa ¼ teaspoon cumin ½ black paper 2 small cinnamon 2 cloves 2 tablespoon oil Salt to taste

Kozhambu 2 tablespoon kuruma powder 5 tablespoon mutton curry powder 2 tablespoon granted coconut 5 cashew nuts 5 small onion, finely chopped 1 cloves

2 small pieces cinnamon ½ teaspoon sombu 2 tomatoes, finely chopped Curry leaves 2 teaspoon garlic and ginger paste Salt to taste

MethodUrundai/Meat Balls

1. Heat 2 tablespoon oil in kadai. Fry the cloves, cinnamon, black paper ,cumin ,sombu ,kasakasa ,cashew nuts. Fry them until they are brown in colour.

2. Then follow by turmeric powder, coriander leaves, curry leaves, dry red chilies, tomatoes, garlic, ginger, green chilies, onion and at last mutton keema.

3. Cooked until the keema are fully cooked.4. Blend all these ingredients well in a mixer and make balls.5. Then deep the mutton balls in white egg.6. Heat oil in kadai. Deep fry the mutton keema balls till they are golden brown in colour.

Kozhambu

1. Blend the cashew nuts and coconut.2. Heat oil in kadai. Fry the cloves, small pieces of cinnamon, sombu, tomatoes, curry leaves, garlic

& ginger paste, mutton curry powder, kuruma powder.3. Add above mix with 2 3 cup of water.‐4. Allow it to boil for 5 minutes.5. Then add the mutton balls and allow it to cook for 10 minutes6. Then add the blended cashew & coconut and mix it.7. Then garnish with coriander leaves.8. Ready to serve.

Meen Masala Varuval

Ingredients ½ kg fish 1 teaspoon cumin Curry leave ( as needed) ½ lemon fruit

Corriander leaves ( as needed) Turmeric powder (little bit) Oil Salt

Blended Masala 10 pcs dry chilli 1 table spoon cumin powder 1 tomato (cut in piece) 7 garlic clove

1 teaspoon papper 7 onion Water (as needed)

Method1. Firstly soak fish in turmeric powder and salt for ½ half hour and then fry the fish2. Then blend dry chilli , cumin powder, tomato , garlic, pepper, onion and water for masala3. Heat oil and fry cumin , curry leave , turmeric powder salt and add on the blended masala4. After cooked add on fish in the masala and pore lemon juice on top of masala5. Then garnish with coriander leaves.6. Ready to serve

Koli Uppu Varuval

Ingredients 1 kg chicken 50g dry chillies (cut in small pcs) 2 – 3 pcs kal passi Ginger (small pcs) 7 Garlic cloves 7 big onion (cut in small pcs) 1 bunch corriander leaves 7 small onion 3 cinomon stick

3 star anise 3 bay leaves 5 tomato finely chopped 1 table spoon turmeric powder 2 teaspoon chilli powder 1 bunch curry leaves Oil Salt 1 table spoon cumin

Method1. Firstly blend small onion,ginger and garlic finely2. Heat a tsp of oil and fry cumin,bay leaves,star anise,cinomon stick and kal passi in low

flame.3. Then add on dry chilies,curry leaves,big onion,tomatoes and the blended ingredients.4. Later, add in chicken,turmeric powder,chili powder(necessary) and salt.5. Let it cook for 40 minits under low heats.6. Then garnish with corriander leaves. 7. Ready to serve.

Uppu Milakai Chutney

Ingredients 10 dry chillies 6 small onion Curry leaves (as needed) Water (as needed) Salt (as needed)

Method1. Put all ingredients in the grinder and grind until to a smooth paste.2. Ready to serve.

Clay Pot Fish Curry

Clay Pot Fish Curry Ingredients Fish 1kilo Garlic 100g Fenugreek 1 tablespoon Turmeric powder as needed Cumin seed 1 teaspoon Fennel seed 1 teaspoon Green chilli 100g Tomato 2 Tamarind 20g Curry leaves as needed water as needed Salt as needed Oil as needed

Blended masala ingredients Coriander seed 10g Cumin seed 1 tablespoon Fennel seed 1/2 tablespoon Grated coconut 30g 5 Small onion Small onion 5 Garlic 20g Tomato 1 Dry chilli 200g

Method1. Grind finely the masala to be blended2. Add the seasoning ingredients followed by blended masala 3. Add in the fish once the curry is boiling

Kambu ragi putthu

Ingredients Kambu 200g Ragi 200g Grated coconut 100g cardamom 2 – 3 ghee as needed Oil as needed Water as needed Salt as needed

Method1. Fry kambu and ragi and grind it2. Add in water and salt to the grinded flour and mix it well. Steam it in low heat3. Mix the grated coconut and steam it for two minutes4. Add brown sugar, ghee and cardamom once the putthu is ready

Garlic prawn

Garlic prawn grawy ingredients 1/2kilo Prawn 1 Big onion 1 Tomato Small teaspoon Turmeric powder Curry leaves as needed Oil as needed Water as needed Salt as needed Coriander leaf as needed

Blended masala ingredients 20g Grated coconut 5 Cashewnut 5 Green chilli 1 White pepper 5 Small onion 1 tablespoon Fennel seed 1 tablespoon Cumin seed 1 teaspoon Poppy seed 500g Garlic

Small piece Ginger water as needed

Method1. Marinate prawns with garlic, ginger and turmeric powder for 15 minutes2. Fry and grind finely the masala to be blended 3. fry the marinated prawns4. Add the seasoning ingredients followed by fried prawns and blended masala

Kalani Mandi

Ingredients 2 cups Rice water 6 pcs Small onion 4 pcs Dry chili 4 pcs Green chili 2 pcs Hot chili (chili padi) 2 pcs Tomato Curry leaves as needed Tamarind water as needed 2 pcs Brinjal 2 pcs Lady’s finger 2 Potato Oil as needed Water as needed Salt as needed

Seasoning Ingredients1. 1 teaspoon Mustard seed2. 1 teaspoon Fenugreek3. 1 teaspoon Cumin seed4. 1 teaspoon Urad dhal

Method1. Prepare two cups of rice water2. Cut the brinjal, lady’s finger and potato3. Add the seasoning ingredients followed by vegetables4. After the vegetables are well cooked, add in the rice water and liquidized tamarind paste.

Lamb leg lima beans gravy

Ingredients 4 pcs Lamb legs 1 cup Lima beans 1 teaspoon Black pepper 1 teaspoon Turmeric powder 1 teaspoon Fennel seed 1 teaspoon Cumin seed 2 sticks Cinnamon Small piece Ginger 5 cloves Garlic Fenugreek as needed

5 Small onion 1 Tomato Curry leaves as needed Oil as needed Water as needed Salt as needed Tamarind water as needed

Blended masala ingredients1. 5 tablespoon Coriander seed 2. 15 pcs Dry chili

Method1. Bring to boil the lamb leg pieces with lima beans2. Grind the masala ingredients finely3. Add in the pounded onion, garlic, ginger and cumin seeds in the lamb leg mixture4. After the lamb leg gravy is well cooked, add in the liquidized tamarind paste and other

ingredients.

Milk poori

Ingredients 3 tablespoon Wheat flour 300g Atta flour

½ Grated coconut 100g Brown sugar 2 – 3 Cardamom Safron as needed Gingery oil as needed Water as needed Salt as needed

Method1. Add in water and salt to Wheat flour and Atta flour and make a dough and leave it to set2. Add in cardamom and sugar to coconut milk and blend it3. Then from the dough, make small balls of flour and roll it as poori and fry it 4. Then pour the coconut milk on the poori, sprinkle saffron on it and serve

Village style Crab Masala

Ingredients 1 kilo Crab 1 Cinnamon stick 2 – 3 Star anise 2 Briyani leaf 1 teaspoon Fennel seed 1 Big onion Curry leaf as needed 1 Tomato Water as needed

Oil as needed Coriander leaf as needed Lime half piece

Blended Masala 1 teaspoon Cumin seed 1/2 teaspoon Black pepper 1 teaspoon Fennel seed 5 cloves Garlic 5 tablespoon Coriander seed 10 Dry chilli Turmeric powder as needed 1 Tomato 5 Small onion

Method1. Grind ingredients for masala finely2. Add the seasoning ingredients followed by blended masala3. After the masala has thicken with spicy aroma, add in the crab until cooked well4. Squeeze in lime juice after the crab has cooked

Attha Paniyaram

Ingredients

2 cup of rice ½ cup gram dhall 3 cup gula Melaka 2 tablespoon urad dhall 1 teaspoon fennel (halba seeds) 1 cup coconut A pinch of soda powder 3 pcs cardamom (to be blended)

Method1. Soak the rice,gram dhall,urid dhall and fennel seeds for 2 – 3 hours.2. Finally,add jaggery(gula Melaka) and the powdered elachi and grind till jaggery nicely

mixes.3. Heat the kadai in the stove, pour the required amount of oil. Once oil gets heated, keep

the flame on simmer and using a small spatula. Slowly pour 1 spatula of batter into the oil & wait for a second

4. When the appam raises slowly pour the heated oil on top of the appam 2 or 3 times to cook the appam faster.

5. Ready to serve.

Carrot Cake

Ingredients 6 ounce Butter 1 1/3 Cup Brown Sugar 3 Eggs

8 ounce Self Raising flour ½ tea spoon Bicarbonate Soda ½ Cup Ground Hazelnut ½ Cup Chopped Walnut ½ Cup Salt 3 Cups Grated Carrot 1 – ½ tea spoon Orange Juice 1 tea spoon Golden Syrup / Honey A pinch of Ground Cinnamon

Method1. Mix together the butter, sugar and eggs2. Fold in the flour, bicarbonate soda, Ground Hazelnut, Chopped Walnut and salt.3. Lastly stir in the carrots, orange juice, golden syrup and cinnamon4. Bake at 180°c. for 40 to 45 minutes

Frosting Ingredients 80 Grams Philadelphia cream cheese 30 Grams Butter 1-2 tea spoon lemon juice 1½ cup icing sugar

Method1. Cream butter and cheese till smooth2. Add 1½ cups icing sugar mix well3. Add lime juice4. Just apply on top and ready for cutting