Karaikudi Mutton MasalaIngredients: Mutton - 1/2 kg (1 lb)

Onion Chopped - 1/2 cup

Tomato small sized chopped 1Ginger Garlic 2 tbspCurry Leaves - 1 stringChilly powder- 1 tspCoriander powder - 2 tspFennel seeds powdered - 1/2 tspGaram masala -1/2 tspTurmeric -1/4 tspOil - 2 tbspWater - 1/2 cupCoriander leaves chopped for garnishBlack Pepper powdered - 1/2 tsp

Salt to TasteMethod

1. Wash Mutton thoroughly in water and drain it.

2. Saut Onion and ginger and garlic together in oil till the onion turns nicely brown.

3. Add Tomato to it and saut for another minute.

4. Add the mutton pieces and saut it for a minute.

5. Add Chili powder, coriander powder, Garam masala, turmeric, salt and saut it for another couple of minutes so that the mutton pieces will coated with all the masalas.

6. Add the water (1/2 cup) and let it cook for 15 -20 minutes.

7. Let it cook on simmer for another 15 minutes till most of the water is evaporated.

8. Garnish it with Coriander leaves, curry leaves, Fennel seeds powder and black pepper

9. Serve it with Chapati, Rice or with Dosa.Asai Asaiyai Sr 3 Episode 1 - Sweet and Sour ChickenChicken (type of dish)Ingredients8 oz. boneless and skinless chicken breast (cut into bite-size cubes)1 red and yellow bell pepper (seeds removed and cut into squares)Pineapple1 stalk Spring onion (cut into 2-inch lengths)2 cloves garlic (finely chopped)Oil for fryingSweet and Sour Chicken RecipeOnions 2 choppedCoriander leaves to GarnishWhite VinegarBatter:4 tablespoons all-purpose flour4 tablespoons corn starch1/2-cup water1/2-teaspoon baking sodaSweet and Sour Sauce:3 tablespoons Tomato ketchup- KNP 3 tablespoons chili sauce 1 teaspoon plum sauce1/2-teaspoon Lea and Perrins Worcestershire sauce1/4 teaspoon Chinese rice vinegar1/2-teaspoon oyster sauce3 tablespoons water1/2-teaspoon cornstarch3 dashes white pepper powder -KNP2 tablespoons oilCooking Method

Pre-Method:

Slicing:

1) Chop the onions and garlic finely.

2) Cut the Bell pepper into square sized cubes.

3) Slice the Spring onion and set aside.Sec Method: 1) Batter:4 tablespoons all-purpose flour4 tablespoons corn starch1/2-cup water1/2-teaspoon baking sodaCut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of White Vinegar for 10 minutes- keep ready.2) Mix: Mix the batter in a bowl and add the chicken cubes into the batter.

3) Mix the sweet and sour sauce in a small bowl and set aside.4) Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil.Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.5) Cut and add garlic and onions until light brown and then followed by the green bell peppers. Stir-fry until you smell the aroma.6) Remove a portion of the garlic and onion mixture turned brown and keep aside.7) Add the sweet and sour sauce into the wok and bring it to boil. 8) Toss in the chicken, add the chopped scallions, do a few quick stirs,9) Use the remaining garlic and onion mixture fried 10) Garnish with Coriander and dish out.

Asai Asaiyai Sr 3Episode 2 - Lebanese Spicy ShrimpsSeafood (type of dish)Ingredients

12 x To 18 jumbo shrimp1/2 cup Pumpkin seeds 1 sm Onion, cut into chunks3 x Garlic cloves1/2 bn Fresh cilantro, leaves only1 lrg Tomato, peeled, cut into chunks3 x To 4 dried hot chilis *1 x Red bell pepper, cut into chunks1/2 tsp Coriander seeds4 tbs Olive oilClam juice, if neededJuice of 1 lemonCooking Method1) Such as pequin, coarsely crushed (or 1 or 2 fresh chiles, such as jalapeno or Serrano, coarsely chopped, with the seeds, if you like your food hot)

2) Clean, peel and devein the shrimp. Set aside.

To make the sauce

1) Prepare the pumpkin seeds first.If they are unroasted,put them in a heavy skillet with out oil or butter and toast them for a few minutes until they are crackly but not browned.* Put them in a food processor or blender and reduce to a fine powder.

2) Add the onion,garlic,cilantro,tomato,chilies,bell pepper,coriander seeds, and salt and pepper. Puree until smooth.

3) Heat 2 tablespoons of the olive oil in a skillet, add the pureed pumpkin seed mixture, and cook gently for a few minutes, stirring from time to time, until it is well blended. If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistency.

4) Heat the remaining 2 tablespoons olive oil in a large skillet, add the shrimp, and saute over moderate heat until just beginning to turn pink. Using a slotted spoon, remove from the pan to a heated platter.

5) Add the sauce to the pan. Add the lemon juice and adjust the seasoning. Return the shrimp to the pan, turning to coat them with the sauce. Serve immediately.

Athiradi SamaiyalMYSORE CHICKENChicken (type of dish)Heat oil and add in bay leaf, cardamom, cinnamon, star anise.

After 2 mins, add in onions and curry leaves and fry till golden brown (abt 5 mins).

Add ginger garlic paste and chicken soon after.

Once cooking, add in salt to taste, tumeric powder, chilli powder, coriander powder, garam masala and cumin powder.

Add cashew nuts last.Ingredients

ChickenOilBay leafCardamomCinnamonStar aniseOnions choppedCurry leavesGinger garlic pasteTumeric powderChilli powderCoriander powderGaram masalaCumin PowderCashew nutsSaltAthiradi Samaiyal Sr 2CHETTINAAD PRAWN MASALASeafood (type of dish)Heat oil in a pan, add fenugreek, cinnamon, fennel, onions and curry leaves. Fry till fragrant. Add tomatoes and fry till mixture is a golden brown.

Add prawns and stir fry the mixture.

Add chilli powder, turmeric powder, coriander seed powder, salt, cumin powder and fry.

Add water and let prawns cook.

Finally add the thick coconut milk, allow to simmer for 5 minutes and serve hot.Ingredients: PrawnsFenugreekCinnamonFennel OnionsCurry leavesTomatoes Chilli powderTurmeric powderCumin powder Coconut milk Water