Moong dhal/Simple Pasipayaru sambhar.

 Ingredients:

• Moong dhal/Pasipayaru 1 1/2 cup
• Small onion 10 No
• Turmeric powder 1/4 Tsp
• Tomato 1 No
• Curry leaves 1 strands 
• Gingelly oil 2 Tsp
• Dry red chilly 4 No
• Mustard seeds 1/4 Tsp
• Astofedia
• Cumin seeds 1 Tsp 
• Salt
• Garlic 3 pods
• Oil 3 Tsp

Preparations :

• In a vessel add the moong dhal,Turmeric powder ,Gingelly oil, garlic and enough water. 
• Cook  the dhal until it become soft.
• Heat a kadai add the oil,when the oil become hot add mustard seeds ,cumin seeds ,curry leaves ,dry red chilly fry it well.
• Now add the onions and tomato cook well until tomatoes became mashy.
• Add the cooked moong dhal and salt.(don't discard the water of moong dhal add that water also).
• Let it boil for 5 minutes.
• Adding coriander leaves  and green chilly is optional.
• Now moong dhal sambhar is ready.

Mutton soup | Uppu Saaru | Mutton Stew

Mutton Soup is a soup or stew made from the mutton which is a very healthy soup recipe and popular in South Indian state of Tamil Nadu. For my kids I make this mutton soup often, We call it as Mutton Uppu Saaru in Tamil. This recipe is like watery (not too much water) with mild spices. Here I added bone and the mutton pieces, you can add as your choice. My 4 yr old little one loves non veg, but not spicy so i do in this way. This Mutton soup is a good source of calcium and good for growing kids and Pregnant Women.

Mutton soup | Uppu Saru | Mutton Stew - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins |
Total Time :45 min | Yield : 4 Servings |
Recipe Category: Main Dish | Recipe Cuisine: South Indian | Calories : 120 / serve

Ingredients :

• Mutton 250 gm.
• Ginger 2 inch piece.
• Garlic 5 pods.
• Small Onion 10 No.
• Tomato 1/2 cup.
• Coriander leaves 2 Tbsp.
• Salt to taste.
• Turmeric powder 1/4 Tsp.
• Pepper powder 1 Tsp.
• Coriander powder 1 1/2 Tsp.
• Sesame(Gingelly) oil 3 Tbsp.

Preparations

1. Clean and wash the Mutton pieces.
2. Grind the ginger ,garlic ,onion into paste and keep it aside.
3. In a pressure cooker add the gingelly oil,when the oil is hot add the grind paste fry until the raw smells goes.
4. Now add the chopped tomato,coriander leaves and fry it well.
5. Add the mutton pieces and add all above powders.
6. Fry the mutton pieces with the masala for 1 min then add enough water to it, close the lid and give 5 to 6 whistle or cook until the mutton became tender.

Tips
* You can add half gingelly oil and half sunflower oil.
* You can add 1 sliced green chilly also.
* Pepper powder is also depends upon to your taste.

For kids:
While Serving with rice add 1 tsp ghee to the rice mash the rice well and then add the soup to it.

Cauliflower Curry Recipe | Gobi Masala

Cauliflower Curry Recipe / Gobi Masala is a healthy and delicious Indian vegetarian recipe goes well with Roti,Chapatti, Naan, Paratha and Dosa. This curry comes out like a gravy consistency and this recipe is my favorite Cauliflower Recipe, Try this recipe and enjoy.

Health benefits of Cauliflower
Cauliflower is very low in calories, it comprises of several health-benefiting antioxidants and excellent source of Vitamins and Minerals in addition to be low in fat and zero cholesterol that help prevent overweight and diabetes.

Cauliflower Masala | Gobi Masala - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins |
Total Time :45 min | Yield : 3 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 105 / serve

Ingredients :
Cauliflower 300 gm.
Onion 1 No.
Tomato 1 No.
Ginger Garlic Paste 2 Tbsp.
Garam Masala 1 Tbsp.
Chilly Powder 2 Tsp.
Turmeric Powder 1/4 Tsp.
Cumin Powder 1 Tsp.
Oil 2 Tbsp.
Coriander Leaves 1/4 Cup.
Salt to taste.

Preparations

1. Clean And chop the Cauliflower into small pieces.
2. Wash and cut the Onions and Tomato's.
3. In a Kadai add oil,when the oil is hot add chopped Onions and Ginger Garlic paste,fry until the raw smell goes.
4. Now add the chopped Tomato's,fry until it became mashy.
5. Now add the Cauliflower,Salt and Turmeric Powder,give a gentle mix leave it for 2 Minutes,the water in the Cauliflower will comes out.
6. At this stage add the Chilly Powder ,Cumin Powder,Coriander Leaves and Garam masala Powder,mix it well for 1 Minute
7. Now add water and cook the Cauliflower well.

Cooking Tips :
Give it a stir from time to time. Add water if you feel needed..

Serving Tips :
Garnish with some Coriander leaves and serve hot.

Egg Omelet Curry | Muttai Omelette Kuzhambu

Egg Omelet is a very common recipe but Omelet in a Curry is sounds different. Egg Omelet curry or Muttai Omelette Kuzhambu is a yummy and simple to make recipe. The combination of South Indian style curry with Egg Omelet gives delicious taste. This curry serves as the main course and combine it with anything i.e. Rice, Roti, Idli, Dosa and Bread. Let us see How to make Egg Omelet curry or Muttai Omelette Kuzhambu.

Egg Omelet curry | Muttai Omelette Kuzhambu - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins |
Total Time :35 min | Yield : 4 Servings |
Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories : 223 / serve

Ingredients for Curry :
Onion - 1
Ginger Garlic paste - 1 tbsp
Tomato - 1
Coriander leaves
Garam masala - 2 tsp
Red chilli powder - 2 tsp
Tsp Turmeric powder - 1/4 tsp
Cashew nut - 5
Grated Coconut - 1/2 cup
Salt to taste
Water
Oil 2 tbsp

Ingredients for Omelet :
Egg - 3
Onion - 2 tbsp
Chopped Coriander leaves - 1 tbsp
Salt a pinch

How to make Omelet

Preparations For Omelet

1. In a bowl add the Egg, finely chopped Onion, Coriander leaves and Salt.
2. Whisk the Eggs until well mixed.
3. In a pan add oil and pour the beaten Eggs.
4. Turn the omelet to cook it on another side.
5. Cut the omelet into big pieces.

How to make Curry

Preparations for curry

1. Grind the Coconut and Cashew nuts.
2. Wash and Chop the Onion and Tomato
3. In a kadai add oil, when the oil become hot add Ginger Garlic paste and Onion
4.  Saute until the Onion become transparent, then add  the Tomato
5. When the Tomato mashed well add the Salt, Grinded paste, Garam masala, Red Chilli powder, Turmeric powder and Water
6. Keep the flame slow for 15 minutes, boil it well
7. Now add the Omelet into the curry and Cook for 2 minutes without stirring much in low flame.

Cooking Tips :

You can keep this curry as base and Instead of Omlet you can add Paneer( Cottage Cheese ) or Mushroom or any Vegetables like Potato, Peas.
Serving Tips :
Garnish with finely chopped coriander leaves and Serve Hot.

4 stars

Buttermilk Curry | More Kuzhambu | Moar Kulambu Recipe

Buttermilk Curry - More Kuzhambu or Moar Kulambu is a simple and healthy recipe and popular in Tamil Nadu, Buttermilk is called as More or Moar in Tamil. It is a traditional recipe of South India with different variations in different areas. Buttermilk blend with some Indian spices gives good aroma and taste, Let's see How to make More Kuzhambu.

Buttermilk Curry | More Kuzhambu - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins |
Total Time :30 min | Yield : 4 Servings |
Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories per serve :150

Ingredients for Curry
Buttermilk - 400 ml
Shallots(Small Onion) - 5
Curry leaves - 1 Strand
Mustard seeds(kadugu) - 1/4 tsp
Black gram(Urad dhal) - 1/4 tsp
Asafoetida(Hing) a pinch
Coriander leaves - 2 tsp
Ginger chopped - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp

Ingredients to Grind
Raw rice - 1 tsp
Split Yellow Lentils(Toor dhal, Tuvaram Parupu) - 1 tsp
Chickpeas(Chana dhal, Kadalai parupu) - 1 Tsp
Cumin seeds(Jeeragam) - 1 tsp
Grated coconut - 1 Tbsp
Green chilly - 2

Preparation Method:

1. Soak the Rice, Toor dhal and Chana dhal for 15 minutes.
2. In a mixer grinder add the soaked Rice, Toor dhal, Channa dhal, Cumin seeds, Grated coconut and Green chilly grind into fine paste.
3. In kadai(pan) add the Oil when the oil is hot add the Mustard seeds, Urad dhal, while spluttering add the Hing and curry leaves.
4. Then add the chopped Onion and ginger fry it well.
5. Add the Grinded paste mix it well.
6. Finally add the Buttermilk mix it well and switch off the stove.
7. Buttermilk Curry - More Kuzhambu is ready for serve.

Cooking Tips
Before adding the paste you can add Boiled Bottle-guard, white Pumpkin.
You can also add Okra(Ladies Finger) fry it in oil and add it. 
Instead of Buttermilk you can use Yogurt diluted with water.


Serving Tips
Serve with Rice for lunch with some Pappads and Pickles .


4 stars

Spicy Egg Curry Recipe | Muttai Puli Kulambu

Muttai Puli Kulambu (Kuzhambu) or Egg Curry is a popular recipe in South Indian which is a good combination for rice in lunch time, There is different variations in Preparation of this recipe, This type I learned from my Mother-in-law, The combination of Sour and spicy gives mouthwatering taste.

Spicy Egg Curry - Muttai Puli Kulambu  - Ingredients

Preparation Time : 20 mins | Cooking Time : 20 mins | Yield : 4 Servings
Recipe Category: Lunch | Recipe Cuisine: South Indian

Egg - 4 no's
Shallots (Small Onion) - 10
Onion - 1
Tomato - 2
Tamarind small lemon size
Red Chilli powder 2 - tsp
Sambar powder 1/2 - tbsp
Coriander Powder 2 - tsp
Turmeric Powder 1/4 - tsp
Curry leaves - 1 strand
Coconut Powder / Grated Coconut 1 - cup
Mustard seeds 1/4 tsp
Urad Dal splitted 1/4 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/4 tsp
Fenugreek seeds(Vendhayam) 1/4 tsp
Sesame oil 1 tbsp
Sunflower Oil 1 tbsp
Pinch of Astofodia/Perungayam
Salt - to taste
Water

Preparation Method:

1. Soak the tamarind in a cup of water.
2. Grind the grated coconut into paste.
3. In a kadai(pan) add the Sesame oil, Sunflower oil, when the oil is hot add the Mustard seeds, splitted urad Dal, Cumin seeds, Fenugreek seeds/vendhayam
4. After spluttering add the big Onion lengthwise chopped, Small Onion's, chopped Tomato, Curry leaves and Astofodia/Perungayam.
5. Add chopped coriander leaves mix well.
6. Fry till the tomato get cooked, then add the tamarind water, Red chilli powder, Sambhar Powder, Turmeric Powder, Coriander powder, Coconut paste, Salt and 3 cups of water
7. leave the curry to boil for 10 min.
8. crack the Egg one by one pour it into the curry carefully, simmer the stove for 5 min to cook the Eggs.
9. Tasty Egg Curry Recipe / Muttai Puli Kulambhu is ready, Serve hot with rice for Lunch.

Cooking Tips
Add the Eggs carefully otherwise the eggs will be spread with curry.

Serving Tips
Serve hot with White Rice for Lunch.

4 stars

Aloo Poori Masala / Potato Gravy

Aloo Poori masala also called Uralai kilangu masala in Tamil is one of the Traditional  and Famous breakfast Recipe in all over India with some small variations but here I have Prepared Aloo Masala in South Indian style. This masala is a perfect side dish for Poori ( Deep Fried Chapati ).

Ingredients :

• 3 medium sized potato's
• 1 onion
• 1 small tomato
• 2 green chillies
• 1 dry red chilli
• Few Curry leaves
• 1/4 tsp turmeric powder
• 1/4 tsp mustard seeds
• 1/4 tsp urad dhal
• 1/4 tsp Bengal gram
• Coriander leaves
• Salt to taste

Preparation :
Boil the potato and mash it well, In a kadai(Pan) add Oil, when the Oil is hot add the Mustard seeds, Urad dhal and Bengal gram fry it well Now add  green chillies, dry red chilli, curry leaves and coriander leaves Add the chopped onion and tomato, fry well until the tomato's are well cooked, Now add peeled and mashed Potato and Turmeric powder, mix it well. 
Serve with Poori or Chapati

Pakistani Kadai Chicken or Karahi Chicken

Kadai Chicken Recipe is the most popular spicy and delicious recipe in Pakistan and North Western region of India. This recipe is also known as Karahi Chicken or Chicken Karahi because the name Karahi is a type of Vessel used to cook, which is a thick bottomed circular and deep bowl like pan. This recipe is nowadays popular in South India also. Let us see how to prepare delicious Kadai Chicken Recipe.

Cooking Time :40 Min | Servings :3 Persons

Ingredients

½ kg Chicken

1 big Onion

2 medium sized tomato's

3 tsp of ginger garlic paste

¼ tsp Turmeric powder

1 tbsp red chili powder

½ tbsp coriander powder

¼ tsp cumin powder

Salt

Water

5 tbsp Oil

Coriander leaves

Preparation

Wash the chicken then add turmeric powder and some salt and keep aside.

In a thick bottomed kadai/Pan add oil and then add chopped onion, note that Onion is the main ingredient for Kadai Chicken. When the onions become transparent add finely chopped tomato, fry the tomato until it become mashy. Now add the chicken pieces and fry for two min then add ginger garlic paste, red chili powder, coriander powder, cumin powder and salt then fry it well, Add required water to the chicken and allow it to boil for around 10 minutes and you may see the oil starts separated and comes to top, garnish with coriander leaves and you may feel the aroma of the gravy.

Serve the Kadai chicken hot with Rotti, Paratha or Nan.

Karanai kizhangu Puli Kulambu / Yam Ordinary Curry

Karunai kizhangu is called Yam Ordinary in English and  Karanai kizhangu Puli Kulambu is a popular recipe in Tamil Nadu which is a good combination for rice in lunch time.
  

Ingredients:

3 No. (Big size) Karanaikelangu
1  Big Onion(lengthwise chopped)
10 Small Onion
2 Tomato (chopped)
3 No. Garlic
Curry leaves
Pinch of Astofodia/Perungayam
1 Lemon size Tamarind
¼ tsp Mustaed seeds
¼ tsp Splitted urad dal
¼ tsp Cumin seeds
¼ tsp Fengreek seeds/venthayam 
1 tsp Red chilli powder
1 tsp Sambhar Powder
1/2 tsp Coriander Powder
¼ tsp Turmeric Powder
Salt
Seasame oil
Sunflower oil
1 cup Coconut powder / Grated coconut 

Preparation:

• Wash and boil the Karunai kizhangu separately, add some lime juice while boiling.
• Soak the tamarind in a cup of water.
• Grind the grated coconut into paste.
• In a kadai/pan add the Seasame oil, Sunflower oil, add the Mustaed seeds, Splitted urad dal, Cumin seeds, Fengreek seeds/vanthayam
• After spluttering add the Big Onion lengthwise chopped, Small Onion, Chopped Tomato, Garlic, Curry leaves and Astofodia/Parungayam.
• Fry till the tomato boil,then add the tamarind water, Red chilli powder,Sambhar Powder, Turmeric Powder, coriander powder, coconut paste and boiled Karunai kizhangu
• Add salt, boil the kulambhu for 10 min.
• Tasty Karunai kizhangu Pulli Kulambhu is ready, this will goes with rice.