Tamilar Samayal

Ingredients:

100 gms Potato
20 gms Cabbage
50 gms Peas
100 gms Beans
1/2 Cup Coconut
Ginger Small Pieces
5 Green Chillies
1 Onion
1/4 tsp Fennel
2 Cardamom
2 Cloves
2 Cinnamom
1/2 tsp Lime Juice
Coriander Leaves
Salt to taste

Method:

Peel potatoes and cut into cubes and wash, dice remaining vegetables. Saute vegetables in a little oil. Add water to cook vegetables. Grind together ginger, green chilles, coriander leaves, fennel, half the onions and grated coconut. Roast and powder garam masala. Heat oil and ry remaining sliced onions. Add garam masala and ground ingredients. Add potatoes and vegetables, and a little hot water and cook for five minutes. Add salt and lime juice mix well and serve hot.

Ingredients:

4 Capsicums
4 Potato
1 Onoin
2 Cinnamom (Roast and Powder)
2 Cloves (Roast and Powder)
2 Cardamom (Roast and Powder)
1/4 Cup Ghee
Salt to taste

Method:

Remove seeds and slice capsicums and wash, apply salt inside and keep upside dowm on a rack. Boil potatoes. Peel and dice. Chop onion. Heat ghee and fry onion,

add diced potatoes and spices and salt and saute. Fill capsicums with potato mixture. Arrange on a baking tray. Pour worcester sauce over and bake in a slow oven

till capsicums are tender.

Ingredients:

4 Eggs
1/2 Cups Coconut
1/2 Cups Small Onoin
3 Red Chilly
Salt to taste

Method:

Grate coconut, crush red chillies, slice onions. Break eggs, beat well, add coconut, onions, chillies and salt. Heat oil in a fry pan and add egg mixture. As it starts setting, stir. Remove when cooked and serve immediately.

Ingredients:

250 gms Beans
5 Red Chilly
1 Onion
Salt to taste

Method:

Cut String beans into small pieces. Crush chillies coarsely and mix together chillies, beans, salt and enough water to cook the beans. Heat oil , fry chopped onions when brown, add cooked beans. Fry well and serve hot.

Ingredients:

100 gms Potato
100 gms Pumpkin
50 gms Peas
1 Onion
1 tsp Sugar
6 Green Chillies
1/4 tsp Turmeric
1/4 tsp Cummin Seeds
Ginger Small Pieces
2 Flakes Garlic
Salt to taste

Method:

Peel and cut potatoes pumpkin into cubes. Shell peas. Peel and slice onions. Slit green chillies, grind the rest of the spices. Heat oil fry pumpkin and potato cubes. Add sliced onions and ground spices fry well. Add peas, a little water, salt and green chillies. Bring to boil and add potatoes. When nearly cooked and pumpkin. Simmer till ready. Garnish with a tsp of Raita Refresher and the chopped mint. Remove and serve hot.

Ingredients:

500 gms Mutton
2 Onions
6 Flakes Garlic
1 Pieces Ginger
1 tsp Chilly Powder
Salt to taste

Method:

Soak mutton in vinegar, sliced garlic, finely chopped ginger and chilli powder. Set aside for three hours in fridge. Remove from the marinade, add salt. Heat ghee fry the chops over a quick fire for a few minutes, on either side. Reduce heat Sprinkle over with salt and pepper and cook for another ten minutes. Remove on to a hot plate. Fry roundels of onions in remaining fat and place over the chops. Prepare a gravy by adding about half a cup of warm water to the dripping, add more seasoning abd cook till gravy is brown and fairly thick.

Ingredients:

1/2 Cauliflower
100 gms Peas
1 Onion Sliced
1 Tomato Sliced
1 tsp Chilly Powder
1 tsp Coriander Powder
1/4 tsp Turmeric Powder
Coriander Leaves
Salt to taste

Method:

Wash and cut the cauliflower into small florets. Heat oil fry chopped onion till transparent. Add chilly powder, turmeric and coriander powder. Fry for few minutes. Add cauliflower and shelled peas. Fry for five minutes. Add chopped tomatoes and a little stock or water and salt. Cook on a very slow fire till vegetables are well cooked. Serve hot, garnished with coriander leaves.

Ingredients :

500 gms Potato
2 Onions
2 tsp Chilly Powder
1/4 tsp Tamarind Paste
1 tsp Grated Coconut
Coconut Oil
Salt to taste

Method :

Cut potatoes into square pieces and boil in water with a little salt and turmeric added and peel. Fry chopped onions in coconut oil till ligh brown. Add potato to fried onions and add salt. Grind chilli powder, tamarind and grated coconut to a fine paste using water. Add ground spices to potatoes and cook in a slow fire till gravy is thick. Now Spicy Potato is ready to serve.

Ingredients:

250 gms Brinjal
100 gms Potato
1 Onion
1 Tomato
1/2 tsp Chilly Powder
1/4 tsp Turmeric Powder
3tsp Oil
Salt to taste

Method:

Wash brinjals and cut into medium size quarters. Chop tomatoes and onions. Peel and cut potatoes into cubes. Heat oil, fry brinjals and add turmeric powder, chilly powder, remaining vegetables and salt. Cook on a very slow fire, covered, till all vegetables are well cooked. Stir occasionally to see that the curry does not catch at the bottom.

Ingredients:

1 Cauliflower
2 tsp Flour
3 tsp Milk
1 Eggs
1/2 tsp Chilly Powder
Oil to Fry
Salt to taste

Method:

Wash and parboil cauliflower in salted water. Break into flowerettes. Make a smooth batter with flour, egg yolk, milk, salt and chilly powder stand for half an hour. Add stiffly beaten whites of eggs. Dip cauliflower in batter and deep fry.