Hotel samayal Tamil Hotel saravana bhavan sambar in Tamil style

Enjoy the recipe of hotel samayal Tamil Hotel saravana bhavan sambar in tamil style preparation. Hotel Sarvana Bhavan is famous for its mouth watering food recipes. The soft idlies, crispy dosas and puffy uttapams go well with tasty sambar we get here. The sambar which we get in Sarvana Bhavan is famous everywhere for its delicious taste. Here is the recipe of the famous saravana bhavan arachuvitta sambar.

Saravanabhavan idli sambar in tamil style

Saravana bhavan sambar ingredients 

Red gram dal: 250 gms

Brinjal: Two or three

Drumsticks: 2

Small samabr onions: 10 to 12

Tomatoes: 3 medium

Green chillies: 3 to 4

Coriander leaves: finely chopped

Salt as per need

Tamarind paste or thickly squeezed tamarind juice.

Ingredients for paste:

Roasted gram: 3 tsp

Tomatoes: 2 small

Thangai grated: 2 tsp

Homw made or aachi samabr podi: 4 tsp

Asafetida little

Mix and grind all the ingredients into fine paste.

For seasoning:

Mustard seeds: ½ tsp

Cumin seeds:  1tsp

Broken black gram:1 tsp

Red chilly pieces of 2 chillies

Curry leaves: few

Saravana bhavan sambar in Tamil style 

Cook red gram dal properly in pressure cooker by adding sufficient amount of water. Make medium sixe pieces of brinjal and drumsticks. Slit green chillies and keep aside.

After opening pressure cooker, add 1 cup of water in cooked dal and then add cut pieces of brinjal and drumsticks. Now add small onions (5 to 6), tomatoes cut in medium pieces and green chillies. Mix and cook the entire mixture again.

Now add ground paste in dal. Add tamarind juice or tamarind paste and mix well. Add salt as per taste. If the sambar is too thick then add required amount of water in it. Cook dal till all the vegetables are completely cooked. When vegetables are cooked your sambar is ready. Remove sambar from the heat.

Take a pan and heat oil in it. Add mustard seeds, cumin seed and broken black gram. Fry the ingredients till the mustard seeds spatter well. Add remaining small onions, dry red chillies, curry leaves and fry well. This seasoning will make the sambar tastier.

Add the seasoning ingredients in cooked dal. Add finely chopped coriander in dal and take a boil. Remove it from heat and serve with Idli, dosa and uttapam. If you like spicy taste, then add green chillies with red gram dal while cooking. You can prepare saravana bhavan tiffin sambar recipe by using the same ingredients but the consistency differs.

Tamil Brahmin samayal iyer recipes Khara pongal and Milagu rasam

Tamil Brahmin samayal iyer recipes Khara pongal and Milagu rasam

This is easy preparation of Iyer samayal Tamil brahmin samayal recipes Khara pongal and Milagu rasam.

1. Tamil Khara pongal

Pongal is one of the most famous and favorite recipes of south Indians. Let’s see how to make yummy khara pongal at home:

Ingredients needed for Tamil Khara pongal

Raw rice (pacharici): 1 cup

Split yellow moong dal (pachapayaru): ½ cup

Cashew nuts as per taste

Salt as required

Khara pongal seasoning ingredients

Oil as per your need

Ghee as per your need

Grated ginger 2 tsp

Garlic 4 (crushed)

Cumin seeds 2 tsp

Black pepper 2 tsp

Curry leaves little

How to make Khara pongal Tamil iyer style

• Dry roast rice and dal separately. Do not fry them or change the colour of the ingredients. Keep them aside
• Fry cashew nuts in ghee and keep aside. Mix dal and rice and cook them together in pressure cooker by adding salt and nearly 4 cups water.
• Take 2 whistles to the cooker. When the pressure goes off open the cooker and mash the ingredients when they are hot.
• Take a pan and add ghee and oil. Fry grated ginger and then add whole pepper, cumin seeds, curry leaves. When the ingredients are properly fried, pour the entire mixture over the mashed rice and dal.
• Mix properly, add fry cashew nuts and mix well. Heat the entire mixture for 2 to 3 minutes.
• Serve hot with lentil sambar or coconut chutney. Some people prefer to take ulundu vadai  (Medu-vada) along with hot pongal and sambar.

2. Tamil brahmin milagu rasam

milagu rasam recipe in tamil style is with hot rice is the best combination loved by every south Indian for every day meal.

It is a medicinal recipe for cold and cough. It is very easy to make recipe made with cumin seeds, pepper and garlic.

This recipe is healthy and helps to digest the food easily. Here is the recipe of tasty pepper rasam.

Ingredients needed for Tamil milagu rasam

Tomatoes: 4 medium

Tamarind one middle finger length

Black pepper: 2 tsp

Cumin seeds: 2 tsp

Garlic: 4-5 cloves

Turmeric powder ¼ tsp

Rasam powder: 1 tsp if required

Curry leaves

Jaggery or sugar a pinch

Salt needed

Tamil nadu milagu rasam seasoning Ingredients:

Ghee 2 tsp

Mustard seeds 2 tsp

Red chillies 2

Curry leaves

Finely chopped coriander leaves for garnishing.

How to make Tamil milagu rasam  

• Soak tamarind in warm water and extract juice in a cup. You can also use tamarind paste.
• Dry roast jeera and pepper and then grind them together along with garlic in grinder. Do not make a fine paste, just crush the ingredients.
• Now mix tamarind juice, jaggery, finely chopped tomatoes, rasam powder (optional), turmeric powder, ground paste of jeera/pepper/garlic, salt and curry leaves.
• Add required amount of water and boil the mixture of low flame. Boil the mixture till the raw smell of tamarind goes off.
• Now add 2 cups water more in rasam and let it to come to foam state (just before boil) then remove it from heat and garnish with finely chopped coriander leaves.
• Take a pan and heat ghee in it. Add mustard seeds in it. Add red chilli pieces, curry leaves. Pour the ingredients on ready rasam. Serve hot with rice and enjoy its yummy taste and aroma.

How to Make hotel Saravana Bhavan masala dosa recipe

Saravana Bhavan masala dosa

 This is hotel saravana bhavan masala dosa recipe preparation. Masala Dosa is the special, mouth watering recipe of south India. Normally you can make masala dosas with regular dosa batter and stuff it with potato filling or here you can see the same recipe with little changes. It is a high calorie food,  saravana bhavan masala dosa calories  with side dish: 415

Hotel saravana bhavan masala dosa recipe Preparation

Ingredients for saravana bhavan masala dosa batter:

Idli rice – 3 cups

Raw rice – 1 cup

Urad dal – 1 cup

Methi seeds- 1 tsp

Channa dal – 3 tsp

Tur dal – 3 tsp

Salt.

Ingredients for potato stuffing:

Steam cooked Potatoes – 1 kg (boil, peel and mash the potatoes and keep aside)

Onions – 3

Ginger- 2 inch piece

Green chilli – 4 finely chopped

Tomatoes - 2 small

Turmeric powder – ½ tsp

Curry leaves – few

Salt as per your taste

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Channa dal – 1 tsp

Asafetida a pich

How to make saravana bhavan masala dosa

 Preparation for dosa batter:

Soak idli rice, raw rice, urad dal, methi seeds, channa dal, tur dal in water for

minimum of 5 to 6 hours.

Thoroughly wash and grind the ingredients and make a smooth batter. Use water as required to make a batter. Add salt and keep it overnight for fermentation.

Morning add 1 tsp of sugar with little water and mix it well for few minutes. Now your masala dosa batter is ready for crispy and tasty dosas.

Preparation for potato filling:

Wash and boil potatoes in pressure cooker. After cooking peel off and then mash the potatoes properly. Try to avoid the lumps but don’t make a paste out of it.

Cut onions into thin slices, chop the green chillies finely and cut the ginger small pieces.

Heat oil in a pan and add mustard seeds in it. When they crackle add hing, urad dal and chana dal in oil.  When the dals are well fried in golden colour, add sliced onion and fry well.

When the onion becomes transparent, add green chillies, grated ginger and curry leaves. Fry the mixture for few minutes.

When the onion will start changing the colour add, turmeric powder and chopped tomatoes. Mix it well by adding required amount of salt.

Now add ½ cup hot water in the mixture and boil it well. After taking a boil add mashed potatoes and mix well. Cook the entire filling for 5 minutes.

When you can see that all the ingredients are mixed well, remove the stuffing from heat. Avoid adding more water in potato stuffing.

Make saravanaa bhavan masala dosa

Heat a non stick dosa tawa and rub oil and cut onion on it. Put and spread dosa batter on tawa in circular direction. Sprinkle some oil from all directions and allow dosa to cook for a couple of minutes by closing it with lid.

When the dosa changes the colour to brown, sprinkle ghee, add potato stuffing in the centre of the dosa. Fold the dosa from both sides, again add ghee as per your taste and remove from tawa to serve.

Serve your crispy and mouth watering home prepared hotel saravana bhavan masala dosa recipe with red chutney, coconut chutney, mint chutney  and sambar!

Weight loss recipes in tamil Cooking

Weight loss recipes in tamil

This is weight loss recipes in tamil style cooking. Weight loss should be in a natural way without losing any nutrients which is necessary for our body. Here are some easy and tasty recipes tamil language samayal, which can help you to reduce and maintain weight easily. Mostly known green tea for weight loss recipe in tamil ayurvedha gives good result.

Tamil foods for weight loss

1. Tasty veg roti roll:

• Make a regular roti from wheat flour. Prepare the rotis to make desired quantity of rolls. Make chutney with pudina leaves, coriander leaves, a piece of ginger, 1 tsp jeera and salt.
• Finely chop vegetables like capsicum and spring onion. Finely slice onion and keep aside. Peel off 3-4 garlic pods and chop them. Heat little oil in pan and fry chopped garlic in it.
• Now add all vegetables and fry well. When the vegetables are well cooked, now add salt as per requirement and black pepper powder for taste. When all vegetables are well cooked remove the pan from heat.
• Take a roti and spread some chutney on it. Then spread vegetables on it and make a roll of roti. Serve rolls hot with sauce or chutney. This low calorie recipe is very tasty and easy to make.
• oats recipes for weight loss in tamil

2. Healthy Cabbage pulav:

• Cabbage is always considered good for losing weight rapidly. Heat little oil in pan and put mustard seeds in it. When they will spatter, add 1 tsp urad dal, a pinch of asafoetida, curry leaves and red chilli pieces in oil for seasoning.
• Fry the mixture well until urad dal changes colour and then add finely sliced onion and turmeric powder in pan. Add shredded cabbage, 3 tsp boiled chana dal and required water.
• Cook the vegetable well on low flame. When the cabbage turns tender, remove it from heat and mix boiled rice in cabbage mixture.
• Add few drops of fresh lemon juice on rice and mix well. You can also use tamarind juice instead of lemon juice. Add tamarind 1 tsp tamarind juice while frying cabbage and chana dal.
• Cook the rice on low flame for nearly 5 minutes. Remove rice from heat and garnish with chopped coriander leaves. Serve hot with chutney. This tasty rice is less in calories and high in taste.

Egg samayal Egg Fried Rice Tamilnadu Style Recipe

Egg samayal 

Egg samayal in tamil language is something special in taste. This is the preparation of egg fried rice Tamil style recipe. Egg fried rice is one of the easiest and tasty recipes. You can cook yummy egg fried rice with very few ingredients and less time. Prepare simple egg fried rice in tamil nadu style. Chef damu egg fried rice recipe in tamil language video gives you the exact preparation in south Indian style.

Tamil nadu egg fried rice Ingredients

Eggs -3

Boiled Basmati rice – 400 gms

Finely sliced capsicum

Finely sliced onion – medium size

Finely chopped green chillies

Vinegar 1⁄2 tsp

Ajinomoto -1 tsp

Pepper powder – 1 tsp

Salt as per taste

Oil (preferably olive oil)

Coriander leaves

How to make egg fried rice Tamil style recipe

• Add few drops of oil in rice while cooking, so that rice grains will remain separate after cooking.
• Beat eggs by adding salt and black pepper powder in it. Take a pan and heat oil in it.
• Add beaten eggs and continuously stir and fry. When the eggs are half ready, add sliced onion and fry them along with eggs.
• When the onions are well fried, add finely sliced capsicum and green chilly with that. Fry the mixture for 2 minutes.
• Put lid on the pan to cover it for few minutes to allow all the vegetables to cook well.
• After 5 minutes remove the lid and add black pepper powder in the eggs mixture and stir well to mix it.
• Now it’s time to add boiled rice in the pan. Avoid using hot rice in the mixture, as it can make the egg fried rice sticky and spoil the taste entirely.
• Add rice and slowly mix it with vegetables and eggs mixture. You need to do this work gently so that the rice grains won’t break.
• Add ajinomoto and salt as per your requirement. Continue stirring the rice until all the vegetables and eggs mixture is mixed evenly with rice. For tangy taste you can add lemon drops in rice.
• You can add more vinegar, salt or pepper powder if required as per your taste.
• Decorate your egg fried rice with finely chopped coriander leaves. 
• Egg samayal egg fried rice Tamilnadu style recipe is ready. Serve hot!
• You can also add some more vegetables for extra taste and spice in this egg fried rice. Vegetables like mushrooms, cabbage, carrot, paneer cubes go very well with egg fried rice.
• In many recipes soya sauce is used along with vegetables to give special taste to the rice.

Vijayadasami Special Recipes Tamil Ayudha Pooja Festival Recipes

Vijayadasami special recipes in Tamil prepration

One of the simplest Vijayadasami festival recipes is Moongdhal payasam. Most commonly prepared vijayadasami special recipes in tamil nadu is sweet Puttu recipe. Ayudha pooja special recipes in tamil nadu is Sundal. Here are the preparation methods.

This is vijayadasami special recipes in Tamil nadu style preparation.

 Moongdhal payasam: It is also known as ‘Payatham Parupppu Pradhaman’. Make thin and small pieces of coconut and keep aside. Grate the remaining coconut and squeeze out coconut milk by adding sufficient amount of water in it. Again add water in coconut extract and take out milk. Take a heavy bottom pan and dry fry 1⁄2 cup of moong dhal in it until it changes colour. Now cook moong dhal and javvarasi in pressure cooker and smash it after cooling down. In a pan add smashed dal mixture and add jaggery powder in it. Add little water and take boil to the mixture for few minutes. Now add second coconut milk in the pan and mix properly. Take a boil and add first coconut milk in it. remove from the heat and decorate with fried cashew nuts and chopped and fried coconut pieces. Add a pinch of cardamom powder for taste and aroma.

Tamil Puttu Recipe: soak 1 cup rice in water for 20 minutes and then dry it by spreading on cloth. Make a fine powder of this rice by grinding in mixer. Heat a pan and roast this rice powder until it changes its colour into light brown. Take another pan and heat 1⁄2 cup of water in it. Add a pinch of turmeric powder and salt in it. After cooling down add roasted rice powder

in water and mix it well with hands. Do not make dough of it. Do not leave any lumps in the mixture. Now again cook this flour in pressure cooker for ten minutes. Break this cooked flour into rawa with the help of ladle. Take a heavy bottom pan and add jaggery and water to make thick jaggery syrup. Add cardamom powder and grated coconut in it. Remove jaggery syrup from heat and add rice flour rawa in it. Mix properly and add fried cashew nuts and raisins for garnishing.

 Tamil style sundal recipe – peanut sundal: Soak overnight and cook the peanut in the morning and keep them aside. Take a pan and heat oil in it. Add mustard seeds and few curry leaves in oil and fry well. Now add red chilli pieces and again fry well. Add cooked peanuts in pan and mix it well with other ingredients. Finally add sundal powder and grated coconut on peanut sundal and serve it on festive occasions.

Saraswati Puja Tamil Recipes in Tamilnadu Samayal

Saraswati Puja Tamil Recipes in Tamilnadu Samayal

This is saraswati puja tamil recipes in tamilnadu.

Saraswati puja tamil nadu 2014: Navaratri is the combination of nine days and the tenth and final day is Dasara or Vijayadasami. This is the most auspicious festival of Hindus and celebrated all over in India. 

This festival of Navaratri is known as Kolu or Navaratri Golu festival in Tamil nadu and it is celebrated by decorating dolls in the corner of the house. Among the many other Sundal is the most popular recipe for this navaratri festival. Here are some easy saraswati puja samayal recipes to make variety of sundals and other delicious dishes on the occasion of Navaratri

1. Sakarai Pongal: This is saraswathi pooja tamil Brahmin recipe. Sweet pongal or sakarai pongal is one of the famous naivedyam dishes for navaratri. Heat a pan and fry dry moong dal in pure ghee until it changes colour. Wash raw rice and add fried moong dhal in it. Cook the mixture in pressure cooker by adding enough quantity of water. 

Mash the mixture well once cooked properly. Take a pan and heat 1 tsp of pure ghee in it. Fry cashew nuts and raisins and keep them aside. In a heavy bottom pan add the mixture of jaggery and water and start heating the mixture. When the jaggery is fully dissolved, add dal and rice mixture in it and mix properly. Add sufficient amount of ghee in the mixtue bu continuously stirring the pongal. 

When the ghee is separated from the mixture, remove the pan from heat and garnish with friend cashew nuts and raisins.

2. Pottukadalai sweet recipe: It is very easy and quick recipe to prepare. Take a heavy bottom pan and heat water in it, add grated jaggery in it. Allow jaggery to get completely dissolved. Boil the mixture until the jaggery turns thicker. Add cardamom powder in jaggery and remove from heat. 

Now add roasted gram or pottukadalai in jaggary and mix well. Now wet your hands and take the mixture in your palms to make small balls from it. Your delicious pottukadalai are ready to eat!

3. Navaratri sundal recipe: Soak overnight and cook the chickpeas in the morning and keep aside. Take a pan and heat oil in it. Add mustard seeds, perungayam, red chilli pieces in it and fry well. 

Now add cooked chickpeas along with required quantity of salt in it and mix well. Add grated coconut on the sundal and mix well before removing from the heat.

Navratri puttu recipe Sweet vella puttu Samayal

Navratri puttu recipe 

This is the preparation of navratri puttu recipe Sweet vella  puttu Samayal. Navratri samayal is something special.  There are many navratri recipes tamil  nadu style in that navratri puttu recipe is always special. It is also called vella puttu

Navratri sweet recipes

Sweet puttu or vella puttu is generally prepared for navaratri festival or any auspicious occasion. It is a traditional south Indian recipe prepared with rice flour and jaggery. Here is the traditional recipe to prepare tasty sweet puttu.

Ingredients needed for navratri puttu recipe:

Raw rice: 1⁄2 cup

Jaggery: 1⁄2 cup

Pure ghee: 1⁄2 tsp

Handful of cashew nuts

1⁄4 tsp cardamom powder

A pinch of turmeric powder or yellow food colour

Navratri Sweet vella  puttu Preparation:

1. Soak raw rice in water for 25 to 30 minutes. Remove it from water and spread rice on thick cloth to dry it for nearly half an hour.
2. When the rice is completely dry grind it in mixer and make a fine powder from it. grind it twice if needed.
3. Now roast this rice flour in a dry heavy bottom pan until it changes colour into light brown. When the flour gets cooled, sprinkle some water on it to give it consistency.
4. Tie the flour in a thin cotton cloth and steam it in a steamer or idli cooker for 15 minutes. Take out the rice flour from cooker and after cooling break the flour with the help of back portion of the ladle. Be careful that you do not leave lumps in flour.
5. The broken flour should be soft and fine. It will be like fine rice rawa. Take a heavy bottom pan and add jaggery powder in it. Add and mix 1⁄2 cup of water to dissolve jaggery. Heat the mixture on medium flame and take a boil.
6.  Add cardamom powder in it. To check whether jaggery is ready, put few drops of jaggery in bowl of water. If jaggery can be turned into a solid ball, then your mixture is ready to take out from heat. Otherwise allow it to boil for few more minutes.
7. Take a big vessel and add rice flour in it. Slowly add jaggery syrup in it and continuously mix it well with back portion of ladle.
8. Fry cashew nuts in pure ghee and spread them over vella puttu to decorate it. Your tasty vella puttu is ready to serve and enjoy!

Navratri Sweet Recipes Tamil Navarathri Golu Naivedyam

Navratri Sweet Recipes Tamil Navarathri Golu 

This is Navratri Sweet Recipes Tamil Navarathri Golu Naivedyam details. We celebrate the tenth and the last day of Navaratri as Vijayadasami. navratri Celebration tamil nadu for Hindus it is one the most auspicious day to start new endeavors. This day is considered to be very good to start education for the small kids. Navarathri tamil bhajans are sung on each day of the pooja. On this propitious day the main sweet dish prepared in Tamil nadu, South India is Payasam, which is offered to goddess as naivedhyam. Here are some easy navratri recipes for fast payasam recipes which are especially prepared on the occasion of Vijayadasami.

Try the below given navratri golu dishes and recipes for this navratri festival 2014.

1. Vermicili or Semiya Payasam: This payasam is a mouth watering recipe of south India prepared on all festivals and good occasions. Heat 1 tsp pure ghee in a pan and fry cashew nuts in it, till they change golden brown in colour. Fry raisins and keep the both aside. Now in a heavy bottom pan add ghee and roast one small cup of vermicelli on minimum heat. When the aroma comes out and the vermicelli change colour slightly, add 2 ltr of milk in it. Stir the mixture well and take a boil on a high heat. After one boil reduce the heat and cook till the semiya are fully cooked. Add one cup of sugar and 1⁄2 tsp of cardamom powder in payasam. Stir well to melt the sugar completely. Add a pinch of saffron for taste and colour. Cook the payasam till you get the desired thickness. Take out from heat and decorate with fried cashew nuts and raisins.

2. Paruppu payasam: It is considered as one of the traditional payasam made with coconut milk and dry coconut pieces. Take a pan and fry 1⁄2 cup of dry moong dhal in it till it changes colour. Now mix this dal with 3 tsp of raw rice and cook it by adding sufficient water. Take a heavy bottom pan and add rice-dhal mixture and small bowl jaggery. Add little water to melt the jaggery. Boil the mixture until the jaggery is boiled completely. Take out coconut milk from grated coconut and keep it aside.  Add some quantity of coconut milk and take a boil for 1 or 2 minutes. Now add remaining coconut milk and remove it from the heat. Decorate this delicious payasam with fried cashew nuts and raisins.

3. Paal Payasam: Paal or milk payasam is speciality of Tamilnadu. Take a pan and heat pure ghee. Fry cashew nuts and raisins and keep them aside. Take 2 litres milk and boil it along with 1 cup of raw rice. Stir the mixture so that it should not stick to the bottom. Heat this mixture on medium heat until the rice is fully cooked. When the milk is thicken into half in quantity add 1 cup sugar in it and mix properly. Reduce the heat to minimum and add cardamom powder in it. When you receive your desired quantity of thickness, remove it from the heat and decorate with fried cashew nuts and raisins. 

Fish Samayal Meen Kulambu Tamil Village Style Preparation

Fish Samayal Meen Kulambu Tamil 

• This is fish samayal meen tamil village style Preparation.  Fish samayal in tamil language style is something special. The taste of fish kuzhambu in Tamil nadu is very delicious. This is popularly called samayal fish curry or gravy. The recipes prepared are fish curry, fish fry and fish kulambu.
• Cut and clean 1 kg of fish pieces. Take a bowl and mix turmeric powder, coriander powder, pepper powder and salt in it.
• Add 1 tsp of garlic coriander paste in the bowl. Now gently coat the fish pieces with these spice powders and paste and keep aside for marinating for 10 minutes.
• Take a pan and add sufficient amount of oil in it. Heat the oil on high flame. Cook coated fish in oil from both sides until they change colour.
• Now remove fish from pan and remove the extra oil from it. Grind 1 bowl coriander leaves, 10 garlic cloves and 4 green chillies.
• Heat oil and fry one finely chopped onion in the pan. Make a paste of one small onion. Fry these both pastes in a pan along with onion till it separates oil from all sides.
• Once the masala is completely fried, and onions turn golden brown, add 3 medium sized finely chopped tomatoes in masala and fry well.
• When tomatoes become tender and pulpy, add 1⁄2 tsp of fenugreek seeds, 1 tsp of coriander powder and 1⁄2 tsp of turmeric powder in mixture. Add salt as required.
• When the masala is finely fried, add 1 cup of water in the gravy. Take a boil to the gravy. Now add fish pieces in gravy and cook for 5 minutes on low flame.
• Fish samayal meen Tamil village style kulambu Preparation is ready to taste.
• Decorate the curry with chopped coriander leaves and serve hot with rice or roti.

Egg Samayal Tamil Muttai Kulambu

Egg Samayal  Tamil Muttai Kulambu

The taste of Tamil nadu Egg gravy is unique in taste. This is egg tamil samayal muttai kulambu. The specialty of Tamil language samayal recipes is its malala. There are more than samayal egg varieties Preparation.

• Hard Boil 4 eggs and remove the shells and keep aside. Make a fine paste of 1 big size onion, 2 green chillies, 1 small piece of ginger, 4 to 5 garlic pods, 2 to 3 cloves, one small piece of cinnamon and 1⁄2 tsp of fennel seeds.
• Make a paste of 2 medium size tomatoes separately. You can also use tomato puree instead of fresh tomatoes.
• Take a pan and heat oil in it. Fry a small bay leaf and 1 tsp of cumin seeds in oil. Now add 2 finely chopped onions and fry until they turn golden brown.
• Add 1tsp of red chilli powder, 1 tsp of coriander powder and 1⁄2 tsp of turmeric powder and mix well. Add paste of tomatoes and fry for few minutes.
• When the mixture will start leaving oil from sides, add ground masala and again fry well for five minutes. Add salt as per your taste. Fry the gravy until you feel the delicious aroma.
• Add water into the mixture and take a boil. When your curry starts boiling add eggs in it. Before adding, give four slits on eggs.
• Slitting the eggs will allow the masala to reach inside the eggs and give you more taste while enjoying them.
• Carefully stir the curry and cook it for 5 to 7 minutes on medium flame. Add some more water if you want curry little watery.
• Add 1⁄2 tsp of dry mango powder for extra tangy taste and add little amount of kasuri methi in the gravy. Boil egg curry for 5 minutes more.
• In the end add kitchen king masala or garam masala in the gravy for spicy taste, stir gently and simmer for few minutes.
• To decorate add finely chopped coriander leaves and sliced onion.
• Egg Samayal  Tamil Muttai Kulambu is ready to taste and serve with Roti, naan or hot jeera rice. 

Chettinad Mutton Kuzhambu in Tamil Nadu style

Chettinad Mutton Kuzhambu in Tamil Nadu style

Chettinad mutton kuzhambu in Tamil nadu is very famous. This recipe is also called chettinad mutton curry in tamil. Here is the ingredients and preparation method of mutton kulambu.

chettinad mutton gravy Tamil Ingredients: 

Mutton pieces – 1⁄2 kg (Small pieces)

Mustard seeds -1/4 tsp

Finely chopped onion – 1 big

Few curry leaves

Sliced tomatoes – 1 big

Salt – as per taste

Oil – as required.

chettinad mutton kuzhambu  - Grind for masala: 

Ginger – 1⁄2 inch piece

Garlic – 4 cloves

Cinnamon – 1 small piece

Cloves – 2

Fennel seeds (saunff)- 1⁄4 tsp

Jeera – 1⁄4 tsp

Black pepper – 2-3

Chilli powder- 1 tsp

Coriander powder 1 tsp

Turmeric powder 1⁄4 tsp

Big onion – 4 

Grind these all ingredients finely.

chettinad mutton gravy in Tamil style  Preparation: 

·         Wash mutton pieces and apply ground masala and salt on mutton pieces and allow it to marinate for 45 minutes.

·         Heat two tablespoon oil in pressure cooker and add marinated mutton pieces to cook it. Take 5-6 whistles to cook mutton tenderly.

·         If you are not using pressure cooker then allow mutton to cook for nearly 1 hour. Heat some oil in fry pan and crackle mustard seeds. Add curry leaves and finely chopped onion.

·         Fry till the onion turns golden brown. Add sliced tomatoes in pan and fry well. Now add cooked mutton and fry for few minutes.

·         Add little quantity of water in curry. You can also use coconut milk instead of water. When you see the oil is separating from mutton, take out from heat and garnish with coriander leaves and fried slices of onion.

·         Enjoy tasty Chettinad mutton with roti or dosa. You can also add 2-3 tsp of coconut in grinded masala for more taste.