Ammavin samaiyal

Clay Pot Fish Curry Ingredients

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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

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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

Method
1. Grind finely the masala to be blended 2. Add the seasoning ingredients followed by blended masala 3. Add in the fish once the curry is boiling

Village style Crab Masala

Ingredients
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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
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1 teaspoon Cumin seed 1/2 teaspoon Black pepper 1 teaspoon Fennel seed 5 cloves Garlic 5 tablespoon Coriander seed 10 Dry chilli

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Turmeric powder as needed 1 Tomato 5 Small onion

Method
1. 2. 3. 4. Grind ingredients for masala finely Add the seasoning ingredients followed by blended masala After the masala has thicken with spicy aroma, add in the crab until cooked well Squeeze in lime juice after the crab has cooked

Garlic prawn

Garlic prawn grawy ingredients

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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

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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

y Small piece Ginger y water as needed

Method
1. 2. 3. 4. Marinate prawns with garlic, ginger and turmeric powder for 15 minutes Fry and grind finely the masala to be blended fry the marinated prawns Add the seasoning ingredients followed by fried prawns and blended masala

Meen Masala Varuval

Ingredients
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kg fish

Corriander leaves ( as needed)

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1 teaspoon cumin Curry leave ( as needed) lemon fruit

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Turmeric powder (little bit) Oil Salt

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

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1 teaspoon papper 7 onion Water (as needed)

Method
1. 2. 3. 4. 5. 6. Firstly soak fish in turmeric powder and salt for half hour and then fry the fish Then blend dry chilli , cumin powder, tomato , garlic, pepper, onion and water for masala Heat oil and fry cumin , curry leave , turmeric powder salt and add on the blended masala After cooked add on fish in the masala and pore lemon juice on top of masala Then garnish with coriander leaves. Ready to serve

Uppu Milakai Chutney

Ingredients
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10 dry chillies

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6 small onion Curry leaves (as needed) Water (as needed) Salt (as needed)

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

Paal Kozhukattai

Ingredients
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Rice Flour - 250g Sugar (Gula Melaka) - 200g Salt - a pinch Ghee 150g Cardamom powder (elakkai) tsp

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Water 1 cup Cooked green gram (pasiparuppu) - 100g Coconut - shell

Method
1. Dough for Paal Kozhukattai : 1 cup of water with pinch of salt, add rice flour quickly and stir continuously to form the dough.

2. Paal Kozhukattai : make small oblong balls (cylindrical in shape) with the above dough withoiled finger and keep. 3. Boil 3 cup of water; add half of the rolled kozhukattais. 4. After few minutes, you can see then floating on the surface; it denotes they are cooked now; add remaining and cook in low flame till all float; stir occasionally not frequently. 5. Meanwhile boil jiggery (Gula Melaka) with one cup of water for 4 to 5 minutes or till raw smell leaves from jiggery. 6. Now filter and add jaggery-water in boiling kozhukattais; also add cardamom powder and boil few seconds. 7. Then add coconut milk and cooked green gram, boil for few seconds. 8. Atlast add 150g ghee into kozhukattais.

Kalani Mandi

Ingredients
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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 Ladys finger 2 Potato Oil as needed Water as needed

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Salt as needed

Seasoning Ingredients
1. 2. 3. 4. 1 teaspoon Mustard seed 1 teaspoon Fenugreek 1 teaspoon Cumin seed 1 teaspoon Urad dhal

Method
1. 2. 3. 4. Prepare two cups of rice water Cut the brinjal, ladys finger and potato Add the seasoning ingredients followed by vegetables After the vegetables are well cooked, add in the rice water and liquidized tamarind paste.

5. 6. As for my early dinner today...I invented my own recipe of GRILLED CHICKEN WITH BLACK PEPPER SAUCE..eating rice everyday makes me want to throw up..need to change menu sometimes..so I think about grilled chicken with black pepper sauce..I LOVEEE Kenny Rogers Roaster!!!..thats why Im trying to make my own mini Kenny Rogers Roasters restaurant at home..It started by making the GRILLED CHICKEN 7. 8. Ingredients 9. Chicken 10. Butter 11. Salt

12. Garlic 13. Black pepper 14. 15. First finely minced the garlic and and mix all the ingredients together (butter, salt, and black pepper)..pour all the ingredients on the chicken..and grilled it inside the oven for 30 minutes. 16. 17. For BLACK PEPPER SAUCE 18. 19. Ingredients 20. 1 Onion 21. 2 cloves garlic 22. 1 inch ginger 23. 1 tsp of Cumin seed ( jintan manis) 24. 2 tsp of black pepper 25. 1 cinnamon stick 26. 1/2 tsp of Salt 27. 1 tsp of sugar 28. 1 chicken cube 29. 2 tsp of butter 30. 2 tsp of corn starch 31. 32. Blend onion, garlic, ginger, cumin seed and black pepper.fried all blend ingredients with butter and cinnamon stick..pour some water and put corn starch..put chicken cube, salt and sugar and wait till it cooked..(Opinion: I think if I put some boiled patatos and blend it..put it together with this recipe it might making the taste more delicious..I better try it next time..) 33.