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INGREDIENTS Potatoes - 3 nos coconut paste -1tablespoon or coconut milk 2 glass Onions - finely chopped curry leaves - little Green chillies -3 nos Cloves - 3nos Bay leaf - a small piece Cinnamon -a small stick Curry powder -1 teaspoon Oil -1/2 table spoon Method Cook the potatoes and mash it well,with little lumps. Heat a kadai, put some oil in it and add the cloves,bay leaf,cinnamon stick to it. now add the sliced chillies to the oil.let it to fry for 10 seconds. Now add the chopped onions and curry leaves to it and fry till it comes out in brown colour. Now add the curry powder,and fry and then add the coconut milk or the coconut paste along with the mashed potatoes.add salt to it.let it boil till it comes out as semisolid gravy.remove it from the stove and serve along with chapatti,poori,aapam,idiyappam. Note 1.Adding coconut milk gives a rich look and taste to the dish. if health conscious add coconut paste. 2. Apart from the regular poori masal this tastes different.

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UNNI APPAM Ingredients Raw rice-2 cups jaggery -1/2 kg bananas -if small in size 7 nos. soda bi carbonate - a pinch Elaichi powder-1/4 teaspoon Method soak the rice for two hours,wash well and drain out the water. now dry grind it in the mixie without adding water,to a fine powder transfer it to a bowl. keep it aside. powder the Jaggery so that there is no lumps. add a hand full of water to it and bring it to boil. now filter the jaggery onto the rice flour kept in the bowl Add the bananas to it. combine it well. I used an electric beater to combine well. Now let it stay still for 24 hours. Next day Heat a paniyara kadai ,pour refined oil so that all the areas in the kadai is filled with oil.let it to heat. Now pour in the prepared batter{with added soda bicarbonate} with a table spoon into the holes in the paniyara kadai.The flame should be medium.let it to cook,and turn the unniappam so both the sides get cooked.now drain it from the oil and let it cool and it is ready to eat.you g...

Maintaining the freshness in coriander leaves. Storing coriander leaves in the fridge is easy. by storing it in this way it lasts for 15 days and stays fresh Method Clean the coriander leaves,by removing the roots.now wash it thoroughly by soaking it in water. let it to drain by keeping it in a strainer. now spread the leaves in a clean towel or cloth. let it dry in it.the excess water gets absorbed in the towel. Now take a fridge container,or tupperware box,spread a newspaper underneath. keep the coriander leaves in it,and spread another bit of newspaper on top of the leaves.Now close the lid and put it away into the fridge. We can use the leaves directly taking it from the fridge. we can store curry leaves, mint leaves in the same way.

This is a regular chilli chicken recipe,but many of us never know to prepare it.there is an easy way out to prepare this dish. Ingredients First step Bone less chicken pieces-250grams cornflour-2tablespoons egg-1 nos soy sauce-2teaspoons salt. Wash the chicken pieces and drain out the water.take a bowl,and put the cornflour,beaten egg,soy sauce and mix well.The batter becomes a little watery.now add the chicken pieces and combine well. Now heat oil in a kadai,and deep fry the chicken pieces one by one,into the oil.you can add four to five pieces at the first round.cook the chicken pieces in medium flame. drain it from the oil when the pieces becomes brown and cooked.do it the same way with the remaining chicken pieces. Second step Green chillies-4nos finely chopped garlic pods-8nos finely chopped chilli sauce-2teaspoons tomato sauce-2teaspoons vinegar-1teaspoon ajinomotto-2 pinches chilli powder-half teaspoon soy sauce-3teaspoon oil- use the remaining oil used for deep frying the chick...

This chicken dish is very spicy, and very tasty. Ingredients; Chicken pieces- half kg Small onions- 200 grams. Ginger and garlic paste- 1 teaspoon full. Garam masala powder- 2 pinch full Curry powder- 1 teaspoon. Chilli powder- half teaspoon. Red chilli flakes- 1 teaspoon. curry leaves- Oil- 4 tablespoon Method; Wash the chicken pieces and put it in a strainer for five minutes. now take a wide bowl ,put the chicken pieces, and add ginger garlic paste,chilli powder,curry powder, garam masala powder,salt to it.mix it evenly.Transfer the mixed chicken to a pressure cooker and cook for five minutes. No need to add water as the chicken itself lets out moisture within it. Cut the small onions length wise. Heat a kadai,pour oil into it put the curry leaves and the onion to it.let it to saute for a few minutes. slow the flame and add the cooked chicken along with the gravy to the onions and let it to boil.wait till the water evaporates and slow down the flame and close it with a lid. mix well ...

Lamb legs are either prepared as soup or paaya. This lamb legs are very high in cholesterol and this diet can be given to patients who have leg fractures or arm fractures.. Ingredients: Lamb legs - 4 nos Pepper-1 teaspoon Cumin seeds-1 teaspoon Tomato-medium size,2nos Small onion-a hand full Method; Clean the lamb leg thoroughly.This can be done by heating it directly on a grill,this helps to clean the tiny hairs sticking to it.the outer layer of skin should not be removed,as this skin is very tasty. Break the lamb legs into pieces,this can be done with the help of a hammer as the legs are very hard.wash it by applying turmeric powder to it. Now grind,pepper,cumin seeds,tomato,small onions,to a paste. Using a pressure cooker put the lamb leg pieces into it and pour 600ml of water,now add the paste to it. Close the lid and pressure cook for 10 minutes in high flame. Now reduce the flame and let it cook for another 15 minutes. switch off the flame and let it cool,and add salt to it.There...