Patel mutton

1. fry chopped onion (1 small onion), garlic (4-6), ginger (equal to garlic) in oil, and grind that into a coarse paste.
2. add oil in a cooker, and fry the mutton till the color changes
3. add chilli powder, coriander powder, mutton masala (optional), turneric, salt and fry for a few minutes
4. then add the ground paste, and add tomato puree (chopped tomatoes can also be added).
5. cover teh cooker with the lid, and cook until 8 whistles.
6. when the pressure is released, open the lid and add chopped mint and coriander leaves...and saute until the oil oozes from the sides of the pan.

keerai rice

1. clean the keerai - spinach / agathi keerai is preferable
2. take a wide pan and take enough water to immerse the keerai, cook for 2 mins, and then let it cool and blend into a paste.
3. heat oil, ghee in a rice cooker
4. add mustard seeds, cumin seeds and all the whole garam masala ingredients
5. add green chillies, finely chopped onions, ginger garlic paste and cook until the raw smell is gone
6. add finely chopped tomato and cook until mushy
7. now add the spinach paste, and mix gently.
8. add 2 cups of water (for 1 cup of rice), and add salt to taste
9. when the water starts to boil, add the rice and cover the cooker with the lid, let it cook until 3 whistles.

veg kuruma

1. heat oil in a pan, add the whole garam masala ingredients
2. add slit green chillies, mint leaves, onions and ginger garlic paste, fry until the raw smell of ginger garlic paste is gone.
3. add chopped tomato and fry and until the tomato becomes mushy
4. add turmeric powder, chilli powder, garam masala powder and salt to taste
5. add finely chopped vegetables (carrot, capsicum, cauliflower, beans, peas, potato)
6. add enough water to cover the vegetables and let it cook for a while
7. take coconut, saunf and poppy seeds in a mixer and grind into a smooth paste
8. when the vegetables are cooked, add this mixture and simmer for a few minutes.

molagushyam

ingredients

gingelly oil
cumin seeds
mustard seeds
curry leaves
methi seeds
tamarind

to roast and grind:

cumin seeds
pepper corns
toor dal
urad dal
coconut
curry leaves
red chillies

1. roast all the above said ingredients in a little oil and then cool down and grind to a smooth paste.
2. heat gingelly oil in a pan, add mustard seeds, methi seeds and curry leaves.
3. now add the extracted tamarind juice
4. add the paste and let them boil and let the gravy thicken a little and then switch off the flame.

Coconut milk rice

1. wash the basmati rice and drain all the water, and keep aside.
2. heat ghee + oil in a rice cooker, add the whole garam masala ingredients and cashews (be sure not to burn them).
3. now add green chillies, ginger garlic paste, sliced onions, and fry until the onions are soft
4. now add coconut milk - 3/4 cup for 1 cup rice
5. add salt according to taste, when the water starts to boil add the basmati rice
6. cover the cooker with the lid (no need to use the whistle)
7. switch off after about 10 minutes.

Vandi vaazhakai

1. add oil in a pan, add mustard seeds, urad dal, cumin seeds and red chillies.
2. then add curry leaves, and sliced pearl onions, saute till the onions become soft
3. add turmeric powder and chilli powder, salt to taste
4. add the sliced plantain pieces, and cook until the veg is cooked.
5. add little grated coconut and turn off the flame.