Creamy mashed Cauliflower with Butter

Preparation time : 10 mintues
Total cooking time : 25 mintues
Serves : 6

Ingredients:

• 1 Medium fennel bulb
• 1 large cauliflower, trimmed
• 90g Butter
• 1 Tablespoon cider vinegar or white wine vinegar
• 1 Teaspoon salt
• 1/4 Teaspoon sugar

Method :

1. Reserving the fronds, trim the fennel and finely chop the bulb and thin green stems. Set the stems aside. Cut the cauliflower into florets.
2. In a large saucepan, melt 60g of the butter and gently fry the chopped fennel bulb for 5 minutes, stirring occasionally. Add the cauliflower, toss to coat and cook for 1-2 minutes, then add enough water to just cover.
3. Add the vinegar, salt and sugar, and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the cauliflower is very tender. Drain thoroughly, then transfer to a food processor and blend to a smooth puree. Stir in the rest of the butter and the chopped  fennel stems. Season to taste and garnish with fennel fronds.

                                                                

Gems - நவரத்தினங்கள்

மாணிக்கம், கெம்பு, சிவப்புக்கல்	Carbuncle, Ruby
பவளம்	Coral
வைரம்	Diamond
மரகதம், பச்சை	Emerald
வைடூரம்	Lapis, Lazuli
முத்து	Pearl
நீலக்கல்	Sapphire
கோமேதகம்	Sardonyx
புஷ்பராகம்	Topaz

Vegetable curry

Vegetabale curry

Preparation time : 25 minutes
Total cooking time : 30 minutes

Serve 8

Ingredients:
250g potatoes, cut into 2cm cubes
200g cauliflower,broken into florets
150g yellow squash,quartered
250g pumpkin,cut into 2cm cubes
2 tablespoons oil
2 onions, chopped
3 tablespoons Indian curry powder
400g can crushed tomatoes
1 cup vegetable stock (broth)
150g greenbeans, cut into 4cm lengths
100g plain yoghurt
40g golden raisins

Method:

1.Cook the potato and pumpkin in a saucepan of boiling water for 6 minutes, then remove. Add the cauliflower and yellow squash,cook for 5 minutes, then remove.
2. Heat the oil in a large saucepan, add the onion and cook, stirring, over medium heat for 9 minutes, or untill starting to brown.
3.Add the Indian curry powder and stir for 1 mintue, or until fragrant. Stirin the crushed tomato and vegetable stock and combine well.
4. Add the chopped potato, pumpkin, cauliflower and yellow squash, and cook for 5 minutes, then add the green beans and cook for a further 3-4 minutes, or until the vegetables are just tender.
5. Add the yoghurt and raisins,and stir to combine. Simmer for 3 minutes, or until thickened slightly. Season to taste with salt and black pepper,and serve with lemon wedges. 

Madras Beef Curry

Preparation time : 20 minutes
Total cooking time : 1 hour 45 minutes
Serves : 4

Ingredients :

• 1 tablespoon oil / ghee
• 1 onion, chopped
• 3-4 tablespoons  Madras curry paste
• 1 kg skirt or chuck steak, cut into 2.5cm cubes
• 1/4 cup (60g) tomato paste
• 1 cup (250ml) beef stock

                                                  

     
Method:

1. Heat the oil in a large frying pan, add the onion and cook over medium heat for 10 minutes, or until browned.
2. Add the curry paste stir for 1 minute, or until  fragrant.
3. Then add the meat and cook, stirring, until coated with the curry paste.
4. Stir in the tomato paste and stock (broth).
5. Reduce the heat and simmer, covered, for 1 1/4 hours, and then uncovered for 15 minutes, or until the meat is tender.

Kitcheree

Preparation time : 15 minutes
Total cooking time : 30 minutes
Serves : 6
                                                                        

Ingredients :

• 1 1/2 cups (300g) basmati rice
• 1 1/2 cups split mung beans (mung lentils)
• 2 tablespoons oil
• 1 onion, sliced
• 3 bay leaves
• 1 teaspoon cumin seeds
• 2 pieces cassia bark
• 1 tablespoon cardamom seeds
• 6 cloves
• 1/4 teaspoon black peppercorns

                                                       

Method:

1. Wash the rice and beans, then drain and set aside.
2. Heat the oil in a frying pan, add the onion, bay leaves and spices, and cook over low heat for 5 minutes, or until the onion is softened and the spices are fragrant.
3. Add the rice and  beans, and cook, stirring, for 2 minutes.
4. Pour in 1.25 liters water, and season with salt. Bring to the boil, then reduce the heat to low and cook, covered, for 15 minutes.
5. Stir gently to avoid  breaking the grains and cook, uncovered, for 3 minutes, or until all the moisture has evaporated.
6. Serve hot with Indian curries.    

மரங்கள் - Trees

Acacia	வேலமரம்
Ash	அசோகு
Alexandrian laurel	புன்னை மரம்
Almond tree	வாதுமை மரம்
Arecanut	கமுகு பாக்கு மரம்
Babool tree	வேல மரம்
Bamboo	மூங்கில்
Banyan tree	ஆலமரம்
Bay tree or laurel tree	புன்னை மரம்
Beed tree	மலைவேம்பு
Bhir tree	இலந்தை மரம்
Casuarina tree	சவுக்கு
Cocoanut tree	தென்னை மரம்
Country – fig tree	அத்தி மரம்
Curry – leaf tree	கறிவேப்பிலை
Goose- berry tree	நெல்லி மரம்
Guava tree	கொய்யா மரம்
Jack tree	பலா மரம்
Jambu, Jambolana tree	நாக மரம்
Mango tree	மா மரம்
Margosa tree, neem tree, nimb	வேப்ப மரம்
Mulberry tree	மல்பரிமரம்
Nux- vomica	எட்டி மரம்
Oak	ஓக்மரம்
Olive tree	ஆலிவ் மரம்
Palm tree, Palmyrah	பனை மரம்
Peepul, pipal tree	அரச மரம்
Plantain tree	வாழைமரம்
Portia	வரசு
Rain tree	காட்டுவாகை மரம்

புஷ்பங்கள், மலர்கள், பூக்கள்- Flowers

Camomile	சாமந்தி
Common sweet basil	திருநீற்றுப் பத்தி
Holy- basil, tulsi	துளசி
Jasmine	மல்லிகைப் பூ
Lotus	தாமரை
Millingtonia	மரமல்லிகை
Oleander	அலரி அரளி
Patchoully	கதிர்ப்பச்சை
Rangoon creeper	ரங்கூன் மல்லிகை
Rose	ரோஜாப் பூ
Sunflower or Jasper	சூரிய காந்தி
Water - lily	அல்லி
water solder	நந்தியாவட்டை

பலசரக்குகள்- Kitchen Provisions

Acorus	வசம்பு
Anise	சோம்பு
Areca nut	பாக்கு
Asafoetida	பெருங்காயம்
Bishop's weed	ஓமம்
Butter	வெண்ணெய்
Butter milk	மோர்
Cardamom	ஏலம்
Cheese	பாலடைக்கட்டி
Chillies	மிளகாய்
Cinnamon	லவங்கப்பட்டை
Cloves	லவங்கம்
Coriander	கொத்தமல்லி விதை
Cubebs	வால்மிளகு
Cumin / Cummin	சீரகம்
Curd	தயிர்
Fennel	பெருஞ்சீரகம்
Fenugreek	வெந்தயம்
Gallnut	கடுக்காய் / மாசிக்காய்
Garlic	உள்ளிப்பூண்டு
Ghee	நெய்
Ginger	இஞ்சி
Grits	நொய்யரிசி
Honey	தேன்
Incense, Myrrah, Gumbenjamin	சாம்பிராணி
Jaggery	வெல்லம்
Joss -stick	ஊதுவத்தி
Licorice	அதிமதுரம்
Linseed	ஆளிவிதை
Mace	ஐாதிபத்திரி
Milk	பால்
Musk	கஸ்துாரி
Mustard	கடுகு
Nigella - seeds	கருஞ்சீரகம்
Nutmeg	ஜாதிக்காய்
Onion	வெங்காயம்
Pepper	மிளகு
Poppy	கசகசா
Rolong	கோதுமை நெய்
Rose water	பன்னீர்
Sago	ஜவ்வரிசி
Saffron	குங்குமப்பூ
Salt	உப்பு
Sarsaparilla	நன்னாரி
Sugar	சீனி / சர்க்கரை
Tamarind	புளி
Turmeric	மஞ்சள்

Saffron Rice

Preparation time : 10 minutes + 30 minutes soaking time
Total cooking time : 25 minutes
Serves : 8

Ingredients:

• 3 cups (400g) basmati rice
• 25g butter
• 4 bay leaves
• 1/4 teaspoon saffron threads
• 2 cups (500ml) boiling vegetable stock (broth)

             

                  
Method :

1. Wash the rice thoroughly, cover the cold water and soak for 30 minutes. Drain
2. Heat the butter gently in a frying pan until it melts.
    
3. Add the bay leaves and washed rice, and cook, stirring, for 6 minutes,or until all the mositure has evaporated.
4. Meanwhile, soak the saffron in 2 tablespoons hot water for a few minutes.
5. Add the saffron, and its soaking liquid, to the rice with the vegetable stock (broth), 1 1/2 cups (375ml) boiling water and salt, to taste. Bring to the boil, then reduce the heat and cook, for 12-15 minutes, or until all the water is a absorbed and the rice is cooked.
6. Serve with Indian curries.               

Creamy Polenta With Parmesan

Preparation time : 10 mintues
Total cooking time : 10 mintues
Serves : 5

Ingredients:

• 1 teaspoon salt
• 3 garlic, crushed
• 1 cup (150g) instant polenta (cornmeal)
• 1/2 cup (125ml) cream
• 40g butter, chopped
• 1/3 cup (35g) grated fresh parmesan
• 1/4 teaspoon paprika, and extra to garnish 
• Parmesan shavings, to garnish

                               

Method :

1. Bring 3 1/2 cups (875ml) water to the boil in a large, heavy -based saucepan.
2. Add the salt and crushed garlic.  Stir in the polenta  with a wooden spoon, breaking up any lumps.
3. Cook over medium heat for 4-5 minutes, or until smooth, stirring often.
   
   
4. Add half the cream and cook for 2-3 minutes, or until the polenta  is thick and comes away from the pan.
    
5. Stir in the butter.  Remove from the heat and stir in the Parmesan, paprika and remaining cream.
6. Transfer to a warm serving bowl and sprinkle with paprika.  Garnish with Parmesan shavings and serve at once.    

                                  

Creamy Potato And Parsnip Mash

Preparation time : 10 mintues
Total cooking time : 20 mintues

Serves : 4-6

Ingredients:

• 3 Large potatoes
• 6 parsnips
• 40g butter
• 2 tablespoon milk
• 3 tablespoon sour cream
• chopped fresh chives, to garnish

Method :

1. Peel the potatoes and parsnips, then chop into even -sized pieces.
2. Cook them in a large saucepan of lightly salted boiling water for about 20 minutes, or until soft.
3. Drain well, transfer to a bowl and mash with the butter, milk and sour cream until smooth and fluffy. Season generously with salt and freshly ground pepper.
4. Sprinkle with chives and serve at once.

Spicy Seafood curry

Preparation time: 30 minutes + 15 mintues

Total cooking time: 1 hour

Serves 4-6

Ingredients:

• 1 kg Raw medium prawns (shrimp ),peeled and deveined, tails intact (reserve shells and heads)  
• 1 teaspoon ground turmeric
• 1/4 cup (60ml) oil
• 2 Onions, finely chopped
• 4-6 Cloves garlic ,finely chopped
• 1-2 small fresh green chillies, seeded and chopped
• 2 teaspoons ground cumin
•  2 teaspoons ground coriander
• 1 teaspoon paprika
• 1/3 cup (90g) plain yoghurt
• 1/3 cup (80ml) thick cream
• 1/3 cup (20g) chopped fresh coriander leaves

Method:

1.  Bring 1 litre water to the boil in a large saucepan. Add the reserved prawn shells and heads, reduce the heat and simmer for 2 minutes. Skim any  scum that forms on the surface during cooking with a skimmer or slotted spoon. Drain, discard the shells and heads, and return the liquid to the pan. you will need 3 cups (750ml) liquid. Make up with water ,if necessary. Add the turmeric and cook for 1 minute, or until the prawns and set the stock aside.
   
   
2. Heat the oil in a large saucepan. cook the onion, stirring, for 8 minutes,or until light golden brown. Take care not to burn the onion. Add  the garlic and chilli, cook for 2 minutes, then add the cumin, coriander and  paprika, and cook, stirring, for 2-3 minutes, or until fragrant.
3. Gradually add the reserved prawn stock bring to the boil and cook, stirring occasionally, for 35 minutes, or until the mixture has reduced by half  and thickened.
4. Remove from the heat and stir in the yoghurt. add the prawns and stir over low heat for 2-3 minutes, or until the prawns are warmed through, but do now allow the mixture to boil.
5. stir in the cream and coriander leaves. cover and leave to stand for 15 minutes to allow the flavors to infuse. Reheat  gently and serve with rice.    

Channa Masala

Preparation time: 10 minutes + overnight soaking
Total cooking time: 1 hour 15 minutes
Serves : 6

Ingredients:

1 Cup (220g) dried chickpeas
2 tablespoons oil
2 onions, finely chopped
1/2 teaspoon ground  cumin
2 large ripe  tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon chilli powder
1/4 teaspoon ground turmeric
1 tablespoon Channa masala
20g ghee or butter
1 small white onion, sliced
fresh mint and coriander leaves, to garnish

Method:

1. Place the chickpeas in a bowl, cover with water and leave to soak overnight. Drain, rinse and place in a large saucepan. Cover with plenty of water and bring to the boil, then reduce the heat and simmer for 40 minutes, or until soft. Drain.
2. Heat the oil in a large saucepan, add the onion and cook over medium heat for 15 minutes, or until golden brown. Add the tomato, ground coriander and cumin chilli powder, turmeric, channa masala and 2 cups (500ml) cold water, and cook for 10 minutes, or until the tomato is soft.
3. Add the chickpeas season well with salt and cook for 7-10 minutes, or until the sauce thickens. Transfer to a serving dish.
4. Place the ghee or butter on top and allow to melt before serving. Garnish with sliced onion and fresh mint and coriander leaves.