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    shan
    The document contains recipes for several Indian dishes including mutton masala with chicken peas, tilapia fish sweet sour, kungfu chicken masala, murungge kire pirathal, katrhikai varuval, spicy potato perathal, bendhi curry, and tamarind rice. The recipes provide lists of ingredients and instructions for cooking each dish.

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    shan
    49 views5 pages
    The document contains recipes for several Indian dishes including mutton masala with chicken peas, tilapia fish sweet sour, kungfu chicken masala, murungge kire pirathal, katrhikai varuval, spicy potato perathal, bendhi curry, and tamarind rice. The recipes provide lists of ingredients and instructions for cooking each dish.

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    The document contains recipes for several Indian dishes including mutton masala with chicken peas, tilapia fish sweet sour, kungfu chicken masala, murungge kire pirathal, katrhikai varuval, spicy potato perathal, bendhi curry, and tamarind rice. The recipes provide lists of ingredients and instructions for cooking each dish.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    49 views5 pages

    Recipies

    Uploaded by

    shan
    The document contains recipes for several Indian dishes including mutton masala with chicken peas, tilapia fish sweet sour, kungfu chicken masala, murungge kire pirathal, katrhikai varuval, spicy potato perathal, bendhi curry, and tamarind rice. The recipes provide lists of ingredients and instructions for cooking each dish.

    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 5

    Mutton masala with chicken peas Mints cucumber onions raita

    ½ kg mutton 2 onions
    2 bay leaf 2 cucumber
    3 cardamon 2 red chilles
    1 cinnamon stick Salt
    Soak and cooked chickpeas Yogurt 3-4tbsp
    1tsp turmeric powder Handful chopped mint leaves
    Water Mix all well
    Salt
    4-5tbsp mutton masala powder
    Add chickpeas.
    1. in another pan, fry dried chilies and curry leaves
    2. add mutton and mix well
    Tilapia fish sweet sour Potato perathal with ikan bilis
    Fry fish with turmeric, salt and corn flour Potato 2
    Onion Fried anchovies
    Garlic Tomato 1
    Ginger Bawang kecil 4-5
    Bunga kantan Cili padi 2-3
    Carrot Garlic 3-4 ulas
    Capsicum 1. tumis
    Tomato 2. add potato and anchovies
    Cucumber Chilli powder 1 sudu
    Caramel masakan 1 sudu Turmeric ½ sudu
    Sos ikan 2 sudu Salt
    Sesame oil 1 sudu Curry leaves
    Oyster sauce 2 sudu
    Cuka hitam 2 sudu
    Chilli sauce 3-4 sudu
    Water 1 cup
    Serbuk cili kering 1 sudu
    Tomato sauce 2 sudu
    Sugar ½ sudu
    Corn flour 2 sudu
    Kungfu chicken masala Murungge kire pirathal
    Chicken Onion
    Onion Garlic
    Garlic Dried chilies
    Ginger Salt and coconut
    Lemongrass Done
    Add water and blend
    Cardamom 3 and cinnamon stick 2
    1. tumis
    2. add chicken
    3. add daun pandan and salt
    4. add garam masala, chilli powder, turmeric powder
    5. done
    Katrhikai varuval Spicy potato perathal
    Baby potatoes
    Long Kathrikkai add turmeric powder and salt Boil and cut into two, don’t peel off the skin
    Fried and keep aside Onion
    Mixed spices, dried chillies, curry leaves Cumin seeds
    Onion Dried chilies
    Chilli powder and salt Curry leaves
    done Add potatoes, turmeric powder, chilli powder (1 sudu), salt,
    curry leaves
    Bendhi curry Tamarind rice
    1. fry bendi in little oil and keep aside Dry roast Fenugreek, blend and keep aside
    2. tomato,garlic,ginger,chilli,cloves,cinnamon, cardamom put Tamarind juice
    all into blender, add 2tbsp yogurt/curd and blend
    Onion, dried chillies and curry leaves
    2 onions
    Uradhall -ulunthu and mustard seeds kadugu
    Bay leaf 1
    Add tamarind juice
    Coriander powder
    Add turmeric powder and salt
    Chili powder
    Add blended fenugreek
    Turmeric powder
    Add cooked rice
    Cumin powder
    Add blended items
    Add one cup of water
    Salt
    Add fried bendi
    Done

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