Egg roast

Boiled egg – 4

Onion – 3 (sliced)

Green chilly – 1

Ginger – 1 tsp (crushed) 

Garlic  – 1 tsp (crushed)

Tomato – 1 (chopped)

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala powder – ¼ tsp

Mustard seeds – ½ tsp

Curry leaves – 2 sprigs

Oil – 2 tbsp

Coriander leaves – a handful

Salt – to taste

1. Heat oil in a pan and splutter mustard seeds.

2. Then add onion, green chili, curry leaves, and saute till it turns translucent.

3. Add ginger and garlic and saute for few minutes.

4. Add chopped tomato and cooked well.

5. Add chilli powder, coriander powder, turmeric powder, garam masala and mix well till the raw smell goes.

6. Add half cup water and salt.

7. When the gravy starts to boil add eggs.

8. Cover the pan and cook for 5 to 10 minutes in low flame.

9. Garnish with coriander leaves.

Pachamanga thoran (Raw mango stir fry)

Raw mango – ½ cup (finely chopped)

Onion – 1 (finely chopped)

Green chili – 2 (finely chopped)

Ginger – a small piece (finely chopped)

Curry leaves – a few

Grated coconut – ½ cup

Turmeric powder – ¼ tsp

Mustard seeds – ½ tsp

Oil – 1 tbsp

Salt – to taste

1. Heat oil in a pan and splutter mustard seeds.

2. In a bowl mix mango, onion, green chilli, curry leaves, coconut, turmeric powder and salt.

3. Add this to the pan and sprinkle some water.

4. Cover and cook in a low flame.

Serve with rice.

Onion tomato raita

Onion – 1 (finely chopped)

Tomato – 1 (finely chopped)

Coriander leaves – a few (finely chopped)

Yogurt – 1 cup

Pepper powder – to taste

Salt – to taste

1. Beat curd till it takes a smooth consistency.

2. Add onion, tomato, coriander leaves, pepper powder and salt into the curd and mix well.

Serve cold with rice. 

Brinjal fry / Vazhuthananga mezhukkupuratti

Brinjal – 1 cup (remove the seeds & cut into medium size pieces)

Green chillies – 2 (split lengthwise)

Turmeric powder – ¼ tsp

Oil – 2 tbsp

Salt – to taste

1. Mix brinjal pieces with green chillies, turmeric powder and salt.

2. Heat oil in a pan and add the brinjal pieces.

3. Cook covered in low flame for 10 minutes.

4. Remove the lid and simmer for 2 – 3 minutes.

Serve with rice.

Chena thoran / Yam thoran

Elephant yam(chopped) – 1 cup

Shallots – 5

Green chillies – 2

Garlic pods – 3

Grated coconut – ½ cup

Turmeric powder – ½ tsp

Cumin seeds – ½ tsp

Mustard seed – 1 tsp

Curry leaves – 1 spring

Oil – 1 tbsp

Salt – to taste

1. Grind coconut, shallots, garlic, cumin seeds, green chilli and turmeric powder into a coarse paste.

2. Heat oil in a pan and splutter mustard seeds.

3. Add the chopped yam with little water. Cover and cook on low flame.

4. When the yams cooked then add the paste, salt and curry leaves and again cook for 2 minutes.

5. Remove the lid and simmer for a minute.

Serve with rice.

Cabbage thoran

Cabbage (chopped) – 1 cup

Onion – 1 (finely chopped)

Green chilli – 2 (finely chopped)

Ginger – ½ tsp (finely chopped)

Grated coconut – ½ cup

Cumin seed – ½ tsp

Turmeric powder – ¼ tsp

Dry red chillies – 2

Curry leaves – 1 spring

Mustard seeds – ½ tsp

Oil – 2 tbsp

Salt – to taste

1. Grind coconut, cumin seeds, turmeric powder and make a coarse paste.

2. Heat oil in a pan and splutter mustard seeds.

3. Add dry red chillies and curry leaves and sauté a minute.

4. Add cabbage, onion, green chilli, ginger, coconut paste, salt and mix well.

5. Cover and cook on a low flame. (Stirring occasionally)

6. Uncover and simmer for 2 – 3 minutes and remove from heat.

Serve hot with rice.

Bitter Gourd Fry / Pavakka Mezhukkupuratti

Bitter gourd - 2 nos.

Green chillies (split lengthwise) - 2 nos.

Coconut slices – 2 tbsp

Turmeric powder - ¼ tsp

Salt - to taste

Oil -2 tbsp

1. Clean and cut bitter gourd into thin slices.

2. Cover and cook bitter gourd in little water along with turmeric powder, green chilli, coconut slices and salt in 5 minutes on medium flame.

3. Add oil and mix well and fry until it turns to golden colour.

Serve with rice.

Tuna thoran

Canned tuna – 1 can

Onion (chopped) – 1

Green chillies (chopped) – 2
Garlic (chopped) – 1 tbsp
Ginger (chopped) – 1 tbsp
Tomato (chopped) – 1

Grated coconut – ½ cup

Fish masala powder – 1 tsp
Turmeric powder - ½ tsp
Black pepper powder - ¼ tsp
Garam masala powder - a pinch
Curry leaves - 1 sprig

Coriander leaves – a few
Salt - As reqd

Oil – 2 tbsp

1. Remove the water in the can and set aside.

2. Heat oil in a pan.
3. Add mustard seeds and when they start to splutter, add onion, garlic, ginger, green chillies and curry leaves.
4. Sauté for 2 -3 minutes and then add chopped tomato and again sauté for 2 minutes.

5. Add the turmeric powder, pepper powder & fish masala powder sauté for a few seconds.
6. Add tuna and coconut to this and mix well and add salt to taste.
7. Sprinkle a little water, close the pan and cook for 5 minutes on low flame.
8. Remove the lid, add a pinch of garam masala and simmer for 2 minutes.

9. Garnish with coriander leaves.

Serve warm.

Beans thoran

Beans (finely chopped) – 1 cup

Onion (finely chopped) – 1  

Green chillies (finely chopped) – 2

Grated coconut – 1/2 cup
Turmeric powder – 1/4 tsp

Curry leaves – A few
Mustard seeds – 1 tsp
Oil – 1 tbsp

Salt – As reqd.

1. Heat oil in a pan and splutter mustard seeds.
2. Then add beans, onion, green chilli, coconut, curry leaves, turmeric powder and salt and mix well.

3. Sprinkle a little water and cover the pan with a lid.

4. Cook 10 minutes in low flame.
5. Remove the cover and simmer for 2 minutes.
Serve with rice.

Bitter gourd thoran / Pavakka thoran

Bitter gourd (finely chopped) – 2 nos.
Onion (finely chopped) – 1no.
Grated Coconut – ½ cup
Green chillies (finely chopped) – 1 or 2 no.
Turmeric powder – 1/2 tsp
Mustard seeds – 1 tsp
Salt – to taste
Curry leaves – A few

Oil – 1 tbsp

1. Heat oil in a pan and splutter mustard seeds.
2. Add bitter gourd, onions, green chillies, grated coconut, turmeric powder, curry leaves and salt and mix well.
3. Sprinkle some water; cover and cook on a low flame.
4. Stir occasionally.
5. When it cooked, remove the lid and simmer for 2 – 3 minutes.

Serve with rice.

Potato Pachadi / Potato in Yogurt

Small Potatoes - 2

Yogurt - 1 cup

Small Onion, chopped - 2

Green Chilli - 1

Ginger (chopped fine) – a small piece

Grated coconut – 3 tbsp

Dry red chilli – 2

Mustard seeds – 1 tsp

Turmeric powder - A pinch

Curry leaves – 1 spring

Oil – 1 tbsp

1. Cook the potatoes and mash well and keep aside.

2. Grind coconut, green chili and turmeric.

3. Mix potato, yogurt and the paste.

4. Heat oil in a pan, add onion, red chilies, ginger and curry leaves and sauté well.

5. Add this to the yogurt and mix well and add salt to taste.

Enjoy with rice.

Pineapple pachadi

Pineapple – 1 cup (cut into small pieces)

Green chili – 1 (cut into small pieces)

Ginger – 1 tsp (sliced)

Shallot – 3

Dried red chili – 2

Grated coconut – ½ cup

Cumin seeds- ¼ tsp

Mustard seeds- ½ tsp

Curry leaves – 1 spring

Thick yogurt- ½ cup

Sugar – 1 tsp

Salt – As reqd.

1. Boil the pineapple by adding ½ cup of water along with turmeric powder and salt until soft.

2. Grind the coconut and cumin seeds.

3. Add the ground paste into the pineapple and cook for a minute.

4. Heat oil in a pan and splutter mustard seeds.

5. Add ginger, and shallot, green chili, red chili and sauté well.

6. Add curry leaves before it removes from heat and add into the pineapple.

7. Add yogurt and sugar into the pineapple and mix well.

Fish fry

King fish – 4 medium sizes

Ginger & garlic paste – 1tbsp
Chili powder – 1 tsp
Turmeric powder – 1/2 tsp
Pepper powder –1/2 tsp
Lime juice – 1 tbsp
Salt – to taste

Oil – 2-3 tbsp

1. Mix red chili powder, pepper powder, turmeric powder , ginger garlic paste, lime juice ,salt and make a paste.

2. Apply to the fish pieces and marinate for 30 minutes.

3. Heat oil in a pan, add the fish pieces and fry both sides till done.

Mushroom stir fry

Mushroom – 1 cup (cut into small pieces)

Shallots – 15

Grated coconut - 1 cup
Green chilies - 2 nos.
Cumin seeds- 1/2 tsp
Garlic pods - 3 nos.
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - A few
Salt - As reqd
Oil - 2 tbsp

1. Grind together coconut, green chilies, garlic, shallot, cumin seeds and turmeric powder into a coarse paste.

2. Heat oil in a pan and splutter mustard seeds.
3. Add the ground mixture, curry leaves, mushroom and salt and mix well.

4. Cover and cook for 10 minutes in low flame.

Sardine fry

Sardine – 6

Red chili powder – 1 tsp

Pepper powder – ½ tsp

Turmeric powder – ¼ tsp

Ginger garlic paste – 1tbsp

Lemon juice – 1 tbsp

Salt – to taste

1. Wash and clean the sardine.

2. Marinate sardine with above ingredients and keep aside for half an hour.

3. In a pan heat oil and fry in a medium/low flame.

Serve with rice

Potato thoran

Potato – 3

Onion – 1

Green chili – 2

Ginger – A small piece

Garlic pods – 4

Tomato – 1

Curry leaves – 1 string

Coriander leaves – A little

Red chili – 2

Cumin seeds – 1/ 2 tsp

Turmeric powder – ½ tsp

Chili powder – 1 tsp

Oil – 2 tbsp

Salt – As redq

1. Boil the potatoes.

2. Peel the potatoes and cut into small pieces.

3. Cut onion, green chili, ginger, garlic, tomato into small pieces.

4. Heat oil in a pan add cumin seeds, red chili, curry leaves and stir well.

5. Then add ginger and garlic and stir when it turns into golden colour.

6. Add turmeric powder, potato, onion, green chili, chili powder, salt and mix well.

7. Cover and cook for 2 minutes.

8. Then add tomato and coriander leaves and cook for again 5 minutes.

Serve with rice

Ivy gourd fry / Kovakka fry

Kovakka - 25
chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Coconut (Cut into small pieces) – 1tbsp

Crushed garlic - 2 cloves

Curry leaves – 1 spring
Salt - to taste
Oil - for deep fry

1. Cut kovakka into small round pieces.

2. Mix all the ingredients add 2 tbsp of water except oil.

3. Heat oil in a pan and add the marinated kovakka into the pan.

4. Cover with a lid and stir occasionally.

5. Cook in medium heat until the kovakka become crispy.

Serve warm.

Ladies finger-egg thoran / Vendakka-mutta thoran

Ladies finger / Vendakka – 15

Onion – 1

Green chili – 2

Grated coconut – ½ cup

Egg – 2

Turmeric powder – ½ tsp

Mustard seeds – ½ tsp

Curry leaves – 1 spring

Salt – to taste

Oil – 1 tbsp

1. Clean and cut ladies finger, onion and green chili into small pieces.

2. Heat oil in a pan and add mustard seeds.

3. When its splutter add lady finger, onion, green chili, curry leaves, grated coconut, turmeric powder, salt and mix well.

4. Cover and cook for 5 minutes.

5. Add the beaten egg to this and stir well.

6. Cook for another 5 minutes.

Potato fry

Potato – 2

Green chili – 1

Turmeric powder – ½ tsp

Red chili powder – 1 tsp

Oil – 3 tbsp

Salt – As reqd

1. Cut the potatoes into one inch long pieces.

2. Add chili powder, turmeric powder and salt to the sliced potatoes and keep for 5 - 10 minutes.

3. Heat oil in a pan.

4. When the oil is hot add the marinated potatoes and green chilly into the pan.

5. Stir in between so that it won’t stick to the pan.

6. Cook in medium heat until the potatoes become crispy.

Carrot Pachadi

Carrot -1 (large)

Ginger – A small piece
Green chilly -2 (chopped)

Shallot – 3

Red chilly -2
Grated Coconut - 1/4 cup
Mustard seeds - 1 tsp
Curry leaves - A string
Oil - 1 tbsp

Thick Yogurt -1/2 cup
Salt – As reqd

1. Cut carrot, ginger, shallot and green chilly into small pieces.
2. Grind the grated coconut. 
3. Heat oil in a pan, add mustard seeds when its starts to splutter add shallot, ginger, green chili, curry leaves and red chili and keep stirring frequently over moderate heat. 
4. Add the grounded coconut and carrot into it and cook for 2 -3 minutes.

5. Remove from heat.

6. Add this to the yogurt and mix well.

7. Add salt as per taste.
 Serve with rice.