வழக்கங்கள்

SUKKA KARI (Mutton Curry) INGREDIENTS Mutton (Boneless) – ¾ Kg. Pepper Corns Cumins – 30 gms Snuff Red Chilies Whole Garam Masala – 10 gms. Ginger & Garlic Paste – 10 gms. Curd – 3 TBSP. METHOD : 1. Wash & cut the mutton very small pieces. 2. Marinate the…

MATTAKAZHAPPU BIRIYANI INGREDIENTS Basmati Rice – 1 Kg. Tomato – 400 Gms. Green Peas – 1 Cup. Ginger – 50 Gms. Ghee – 150 Ml. Green Chilies – 5 No. Onion – 300 gms. Coriander Leaves- 1 Bunch. Garlic – 50 gms. Salt – T.T. METHOD : 1. Make a…

MEEN PORIYAL KUZHAMBU (Fish Fry Curry) INGREDIENTS Seer Fish – 6 Slice Red Chilie Powder – 1 ½ TSP. Ginger Garlic Paste – ½ TSP. Lime – 1 Coriander Leaves – Few. Whole Garam Masala– 5 Gms. Salt – T.T. Coconut & Poppy Seed Paste – 5Gms. Green Chilies –…

MULL SALNA (Bone Salna) INGREDIENTS Lamb Breast Bone – ¼ Kg. Potato – 150 gms. Tomato – 100 gms. Fried Grams – 25 gms. Coconut – 1 (Small Piece) Poppy Seed – 10 gms. Ginger and Garlic Paste – ½ TBSP. Whole garam masala – 5 gms. Mint & Coriander…

THOVAI / AKKARAA PULIPPU (Rice Pudding) INGREDIENTS Cuppi ( Rice Flour ) – 250 gms. Coconut – 2 Nos. Sugar – ½ Kg. Cardamom Powder – ¼ TSP. Lime – 1 ½ No. METHOD : 1. Grate and extract the 1st, 2nd and 3rd milk from the coconut 2. In…

JAVVARISI KANJI (Sweeted Sago Milk) INGREDIENTS Sago – ¼ Kg. Coconut – 2 Big Size. Sugar – 300 gms. Cardamom Powder – ¼ TSP. Raisins – 10 gms. Cashew nut + Pista & Almonds Chopped- 25 Gms. Rose Essence – Few Drops. METHOD : 1. Grate and extract the 1st,…

VENDAIKAI SUNDAL (Ladies Finger Fry) INGREDIENTS Ladies finger – ¼ Kg. Onion – 150 gms. Green Chilies – 1 No. Grate Coconut – 2 TBSP. Curry Leaves – Few. Turmeric – ¼ TSP. Dried Red Chilies + cumin + snuff – 1 TSP. (Roast and powder) Ghee + Oil –…

KARI KANJI (Mutton Porrige) INGREDIENTS Mutton (Boneless) – ¼ Kg. Raw Rice – 350 gms. Moong Dal – 150 gms. Garlic – 1 No. (small) Asafoetida – ¼ TSP. Tomato – 200 gms. Carrot – 200 gms. Onion – 200 gms. Rambai Leaves – Few. Whole garam masala – 5…

KUDAL KARI (Intestine Curry) INGREDIENTS Lamb Intestine – 1 No. Chilie Powder – 3 TBSP. Ginger & Garlic Paste – 50 Gms. Shallots – 25 Gms. Green Chilies – 2 Nos. Curry Leaves – Few. Tomatoes – 2 Nos. (Big Size) Salt – T.T. Ghee & Oil – 150 Gms.…

MOOLAI PORIYAL (Brain Fry) INGREDIENTS Lamb Brain – 3 Nos. Turmeric Powder – 1 TSP. Salt – T.T. Ghee – 100 gms. Red Chilie Powder – ½ TBSP. METHOD : 1. Carefully wash the brain without damage. Cook the brain with salt & turmeric powder. Little water for 10 minutes…