Mushroom Muttor Malai

Ingredients:

1. Mushroom - 1 cup (cut as shown)
2. Muttor - ½ cup
3. Onion - 1 big (chopped)
4. Tomatoes - 2 (chopped)
5. Karipatha leaves
6. Ginger and garlic paste - 2 sps
7. Red chili powder - 3 sps
8. Daniya powder - 1 sp
9. Jeera powder - ½ sp
10. Garammasala powder - ½ sp
11. Fresh Malai/fresh cream - 3 to 4 sps
12. Kaju - 4 to 5
13. Khuskhus - 2 sps
14. Thill - 2 sps
15. Cooking oil - 2 tbsps
16. Salt to taste

Method:

1. Blend kaju, fresh malai, khuskhus and thill to a paste.
2. In a pan heat oil and fry chopped onions, karipatha and gingergarlic paste for 5 mins.
3. Add tomatoes and fry till the tomatoes are cooked.
4. Now add the above blended paste and fry till the oil separates.
5. Add red chilli powerd, daniya powder, jeera powder, garammasala powder and salt. Fry for 2 mins and add mushrooms and mutter.
6. Fry for 5 mins and add req. water. Boil for 15 mins and garnish with fresh coriander.
7. Best with roti, pulav and naan.

Mutton Kheema Capsicum Curry

Ingredients:

1. Mutton kheema - ½ kg
2. Capsicum - ¼ kg (chopped)
3. Tomatoes - 2 (chopped)
4. Onion - 2 (chopped)
5. Red chili powder - 3 sps
6. Turmeric powder - 1 sp
7. Daniya powder - 1 sp
8. Garam masala powder - ½ sp
9. Ginger and garlic paste - 2 sp
10. Cooking oil - 3 sps
11. Salt to taste
12. Karipatha and fresh coriander leaves

Method:

1. Heat oil in a pressure cooker and fry onions, karipatha and ginger garlic paste for 3 to 4 mins.
2. Add mutton kheema and fry for 10 mins.
3. Add red chilli powder, turmeric powder and dhaniya powder. Fry for 2 mins and add capsicum. Fry for 5 mins.
4. Add tomato and fry till the tomato cook a bit.
5. Now add water 2 glasses, garam masala and salt as per ur taste. Pressure cook for 20 mins.
6. Garnish with fresh coriander leaves.
7. Best with roti, naans, steamed rice. If u wish add boiled eggs to the curry for an awesome combination.

Masala Egg Fry

Ingredients:

1. Boiled eggs - 4
2. Red chili powder - 2 sps
3. Black pepper powder - ½ sp/ black pepper whole - ½ sp
4. Jeera - 2 sps
5. Garlic flakes - 6 to7
6. Salt to taste
7. Cooking oil - 2 tbsps
8. Turmeric powder - ½ sp
9. Lemon juice - 3 sps
10. Fresh coriander leaves and karipatha

Method:

1. Boil the eggs and cut them into half pieces.
2. Blend red chilli powder, black pepper, jeera, garlic flakes and salt together.The powser should be coarse. DO NOT add any water.
3. Apply this masala to the boiled eggs as shown.
4. Heat oil in a pan and place these eggs and karipatha.
5. Fry for a new minutes and serve. Great with roti, bread or pav.

Karipatha Powder/Curry Leaves Powder

Ingredients:

1. Karipath leaves - 1 big bowl full
2. Chanadal - 4 tbsps (roasted slightly)
3. Daniya seeds - 4t bsps (roasted slighty)
4. Udit dal - 2 tbsps (roasted slighty)
5. Jeera - 2 tbsps (roasted slighty)
6. Red chili - 4 to 5 (roasted slighty)
7. Garlic paste - 2 tbsps
8. Salt to taste
9. Cooking oil - 3 tbsps

Method:

1. Wash and dry karipatha (after washing, place the leaves in a dry thin cloth under the fan or in the sun)
2. Roast the leaves as shown till they become crispy.
3. Blend karipatha leaves into powder adding some salt in it.
4. Blend all the roasted ingredients as shown.
5. Mix together karipatha powder and roasted dals powder. Add salt if necessary.
6. In a pan, heat cooking oil and mix with the mixture above. Mix evenly.
7. Multi purpose karipatha powder is ready. Best with hot steamed rice with ghee, idly, dosa. And also very very good for health and hair.

Rice Churma

Ingredients:

1. Whole garam masala - as shown
2. Kaju - optional
3. Red chilli - 2
4. Green chilli - 2
5. Onion - 1 (sliced)
6. Pudina leaves - hand full
7. Karipatha - few
8. Tomato - 2 (chopped)
9. Paneer - 1cup
10. Red chilli powder - 1 or 2 sps
11. Turmeric powder - 1sp
12. Daniya powder - 1sp
13. Curd - 1 cup
14. Ghee/cooking oil - 3 tbsps
15. Salt to taste
16. Rice - 2 cups

 Method:

1. Cook rice adding ½ sp of sajeera, salt to taste and 1 sp of ghee (as shown)
2. Heat ghee in a pan add whole garam masala, kaju and red chili. Fry for 2 mins.
3. Now add onions, green chili and karipatha leaves. Fry till the onions are cooked.
4. Ones the onions are light brown add tomato and fry till the tomatoes are cooked.
5. Now add paneer cubes fry for 2 mins and add red chili powder, turmeric powder and dhaniya powder fry for 2 mins.
6. Add curd and boil for 2 mins and add cooked rice. Mix well and garnish with fresh coriander leaves and pudina leaves.
7. Serve hot. No need of any curry or chutney.

Coconut Chutney

Ingredients:

1. Wet coconut - 1 cup (cut in to pieces)
2. Putanadal - more than ½ cup
3. Green chilli - 2 or 3
4. Garlic flakes - 3 to 4
5. Fresh coriander leaves and pudina leaves - ½ cup
6. Salt to taste

 Method:

1. Blend all the above ingredients to paste by adding ½ or more glass of water.
2. For tadka: Cooking oil - 1 tbsp, rai - 1 sp, jeera - 1 sp, udit dal - 1 sp and karipatha leaves 5 to 6
3. Heat oil and add all the above ingredients into it and fry for 2 mins.
4. Mix tadka with the blended coconut paste.
5. Tasty coconut chutney is ready to serve. Goes best with idly, dosa, appam, pesarettu.