Pork Curry

Ing:
Boneless Meat (Chicken, pork or Beef) - 2lb (~1kg)
Corriander powder - 3 teaspoons
Chilli powder - 2 teaspoons (reduce it if you dont want it very spicy)
Turmeric powder - 1/4 teaspoon
Ground pepper - 1.5 teaspoon
Ground Jeera - 1.5 teaspoon
Ginger paste - 1.5 teaspoon
Garlic paste - 1.5 teaspoon
Onion - 1
Tomato - 1

Method:
1.Cut the meat in to medium to small size pieces
2.Mix Corriander powder, chilli powder, turmeric, pepper, jeera powders along with ginger paste and garlic paste and make it into a fine mix
3.Add the cut meat into that paste and mix it throughly and let it marianate for 1/2 hr
4. Heat oil in a kadai and add the marinated meat and saute for a while
5.Keep sauteing till the meat is cooked and browned
6.Just few mins before turning off the heat, add the fine cut onions and tomato and stir for 2 mins
7. Can be garnished with mint leaves or corriander leaves.

Avarakkai Poriyal

Ing:
AvarakkaiMoong dhal - 2tbsp
Turmeric -1 tsp
Salt - as needed

For Seasoning:
Mustard - 1tsp
Channa dhal - 1 tsp
urad dhal -1 tsp
curry leaves - 5 or 6
Whole red chili - 4

Method:
1. Heat oil in a kadai and add mustard seeds. Once the seeds spultter add channa dhal, followed by urad dhal,curry leaves and then red chilies
2. Once the sesoning turns golden brown add the avarakkai. Saute for some time and then add the washed moon dhal.
3. Add 1.5 cups of water and cook covered till the vegetable is cooked
4. Add turmeric and salt
5. Garnish with coconut shavings if needed.

Best eaten with Sambhar rice ,rasam rice or curd rice.

Vegetable fried rice

Ing:

Basmati rice-3 cups,

Beans cut diagonally

red and green bell pepper julienned,

carrot julienned,

Ajin-no-moto- 1 1/2 tsp

salt and pepper - as needed

Method:

1.Cook the basmati rice in 6 cups of water and cool it before hand

2.Heat about 4 tsps of oil in a kadai, add the beans ,carrot and ajin-no-moto

3.Sautee for some time and then add the capsicum

4.When the veggies look well sauteed add pepper and then slowly the rice.

5.Mix throughly and serve with any meat curry.

kuli paniyaram and Thenga chutney

Kuli paniyaram ing: idli/dosa batter,finely chopped onions,curry leaves,mustard,urad ,red chillies-4, and oil to season.

Method:
Mix finely chopped onions and curry leaves to the idli/dosa batter. Then heat a little oil splutter the mustard seeds , add urad and finally red chillies. Add this seasoning to the batter. Mix thoroughly and ladle spoonfuls into the kuli panyaram kal. Keep the kal on medium flame and after 5 mins turn the panayaram over and give another 5 mins on this side. Serve Hot with Thenga chutney. Recipe to follow.

Thenga chutney ing : Coconut -1 cup, ginger- 1"inch,greenchilies-5, roasted gram(pottu kadalai)- a handful ,salt and oil,mustard,urad , curry leaves for seasoning.

Method:
Scrape 1 cup of cocnut. To this add broken gram, ginger ,green chili and salt. Grind this to a coarse paste. Now heat oil and mustard and after it splutters add urad dhal and curry leaves. Add this seasoning to the chutney and pulse it in the blender for 5 seconds. Voila Thenga chutney is ready. This can be served with idli,dosa,adai,pongal etc.

Venddakai fry

Ing: Ladies finger,chilli power,turmeric and salt.

Method:
Heat about 4 tsp of oil in a kadai. Add finely chopped ladies finger and saute for some time on medium flame. The veg should be stirred every now and then till the stickiness almost goes. Now add turmeric,chilli poweder and salt. Kepp on low flame, Saute for some time . When the raw smell from the chilli powder leaves switch of the flame. Can be served with rice and sambhar.