Mummy's Chuku kaapi

Ingrediants:

Dried Ginger
Pepper (whole black)
Corriander seeds
Dried Tulsi leaves (in case where you dont get tulsi regularly)
Karupatti

Procedure:

Grind Dried Ginger,Pepper (whole black), Corriander seeds, and Dried Tulsi leaves. Have it always as a readymade mix.

loosen karupatti and allow it to heat, add the mix (little spoon) and allow it to boil.

Chuku kaapi is ready.

No more cold and suffering... only medicine i know to get relief from a bad cold, without side effects.

Travel's Bread Sandwich

Things Needed:

1. Minced Chicken
2. Onion - 3
3. Chili powder 1 tsp
4. turmeric - 1/4 tsp
5. Ginger Garlic - 1 tsp
6. Corriander and Mint leaves
7. Milk
8. Ghee
9. Egg

Procedure:

Chop 2, 5 and 6 very small. In a pan saute onion, Ginger garlic, mint and coriander leaves with masala's and Minced chicken. cover it well with a lid, so that the ingrediants are cooked well.
Let it cool, then in a mixer, make it a paste.

Take a Bread, dip it in milk, and with a knife, spread the masala, in side of the Bread and top it with 2 spoons of beated egg.

In a pan, heat Ghee and toast the bread, in a such a way that the masala side falls on the pan with ghee, toast and serve

Cheese rolls...

Things Needed:
1. Rava upma
2. cheese slices
3. Bread (mix 4- 8 with water to make a batter)
4. maida and corn flour
5. red chili flakes
6. salt
7. white pepper
8. corriander leaves
9. water
10. oil

Procedure:

make balls in rava upma. cover it with cheese slides. then roll it with a bread. Dip it in the batter and then fry it.

Keeari kulambu

Ingredients:

1. Keerai(Greens) - Wash well and chop (1 bowl),
2. Toor dal - 3/4 cup,
3. Onion - 1(Finely chopped),
4. Tomato - 11/2 (Finely chopped),
5. Mustard seeds - 1 tsp,
6. Cumin seeds - 1 tsp,
7. Curry leaves - 1 string(Optional),
8. Red chilly powder - 2 tsp,
9. Turmeric powder - 1/2 tsp,
10. Asefeotida powder - 1 tsp,
11. Coriander powder - 1 tsp,
12. Sambar powder - 1/2 tsp,
13. Tamarind paste - 1/2 tsp,
14. Salt - as per taste,
15. Red dry chilly - 1,
16. Oil - for frying,
17. Ghee - 1 tsp(just for taste).


To grind:

1. Grated coconut - 1/4 cup,
2. Cumin seeds - 1/2 tsp.

How to make Keerai kulambu:

1. In a pressure cooker, pour a tsp oil and add the mustard and cumin and let them to splutter.
2. Now add the asefeotida and dry chilly and add the onions, curry leaves and saute. And then add the tomatoes and saute a min.
3. Add the spice powders(chilly, turmeric, coriander, sambar powder) and saute well till the raw smell goes.
4. Add the keerai and toor dal and saute well for a min.
5. Now add enough salt and water, pressure cook for 2 whistles and cool.
6. Uncover and add the ginded coconut paste and tamarind paste and give a stir. Adjust salt and taste and boil till the required consisitency.
7. Transfer to a bowl and eave a drop of ghee on top.

Mm.. Curry is ready...

Aviyal, The Tamil kari

Ingrediants:

Raw banana - 1
Brinjal - 4
Drumstick - 2
Elephant Yam - 1/2 (senai kilangu)
Carrot - 3
Green chilies - 4
grated Coconut - 2 cups
Saunf - 1 spoon
Curd - 1 cup
Mustard, turmeric,curry leaves, oil and salt as needed

Procedure

Cut all vegetables into equal sizes, add water & turmeric, mix it and cook in a pressure cooker (3 whistles). Mean while grind the coconut along with the green chilies in a blender and keep it aside. Transfer the cooked vegetables in another bowl. In the same pressure cooker pour little oil,add saunf, vegetables and contents of the blender and salt as well. Allow it to boil until the coconut paste tastes cooked.Turn off the stove.

Now in another pan, pour little oil, add mustard and curry leaves. Once the mustard splatters transfer to the Aviyal prepared.

Two minutes before serving Aviyal add little curd wit it.

This is tradional and healthy. Also it tastes good.

Note - the image is taken from another site (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIncjaMu8HRCU5Qj0gsjC5Pa8oKWOpVX949IfSsWRMMVHL5AI9hKvPteEVhWb_H-S_MM-ghc9aP2ws_81FKGcCEMG9m7YZQkQ_bUTnANiHr6EvsIHq1r2smLjLwSGUUJBte1ZF44dLve6/s1600-h/Aviyal.jpg)

My Grand Mother's receipe

Cucumber Pachadi

Ingredients:

Cucumber - 1 big sized

Coconut - 6 spoons

Green Chillies - 2

Curd - 1 cup

Water & salt as required

Procedure:

Remove the skin of the cucumber and cut in into small pieces (need not be very small). Allow cucumber to boil for a while, until it gets halfcooked.

Meanwhile, in a blender (mixie) , grind the coconut and the green chillies to a fine paste. Add the grinded paste to cucumber, add some salt and let it to cook, till the coconut is cooked and mixes well with the cucumber.

Allow it to cool, add curd to the cucumber and coconut mix. The Cucumber Pachadi is ready.

It is very good for the summer to have a dish made out of Cucumber.

Some healthy food Stuff

Radish Poriyal

Ingrediants:
Radish - 2
Greeted Coconut - 1 cup
Green chili - 2
Tumeric, salt, curry leaves, mustard, sesame/ Olive oil as needed
Shallots - 50 grams
Dry Chilies - 2

Procedure:

Cut Radish in big pieces, Cook with tumeric and drain all its water. (let it be dry). Keep it aside.
Take a plate, put greeted coconut, chopped green chilies, little tumeric, chopped shallots, salt and mix well with hand. Now take a pan, pour little oil, add mustard, curry leaves and dry chilies. Add the coconut mixture and mix well. Add the chopped raddish and mix again.

Raddish poriyal is ready. Can be served with rice and curry.

Mutton Soup

Ingrediants:

Mutton Ribs - 100 grams

Potatoes - 1

Shallots - 250 grams

Tomato - 1

Green peas - 50 grams

Fresh mint leaves - chopped

bay leaf - 1

Cardomans - 2

Cloves - 3

Pepper whole - 6

Pepper powder - 1 tsp

Olive oil - 1 tsp

Turmeric, salt and water as needed

Procedure:

Clean ans throughly wash mutton bones/ Ribs. Peal, wash and cut vegetables. Pour oil in a cooker, fry bay leaf, cloves, pepper whole, cardomons. Then add vegetables and mint leaves with pepper powder, turmeric and salt. Add mutton bones and mix well on a medium flame for 10 minutes.

Add three cups of water, close the lid and along it to whistle 3 times.

The mutton soup is ready.