Karaikudi Mutton Masala

Ingredients:
Mutton - 1/2 kg (1 lb)

Onion Chopped - 1/2 cup

Tomato small sized chopped 1
Ginger Garlic 2 tbsp
Curry Leaves - 1 string
Chilly powder- 1 tsp
Coriander powder - 2 tsp
Fennel seeds powdered - 1/2 tsp
Garam masala -1/2 tsp
Turmeric -1/4 tsp
Oil - 2 tbsp
Water - 1/2 cup
Coriander leaves chopped for garnish
Black Pepper powdered - 1/2 tsp

Salt to Taste
Method

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 Chicken
Chicken (type of dish)
Ingredients
8 oz. boneless and skinless chicken breast (cut into bite-size cubes)
1 red and yellow bell pepper (seeds removed and cut into squares)
Pineapple
1 stalk Spring onion (cut into 2-inch lengths)
2 cloves garlic (finely chopped)
Oil for frying
Sweet and Sour Chicken Recipe
Onions 2 chopped
Coriander leaves to Garnish
White Vinegar
Batter:
4 tablespoons all-purpose flour
4 tablespoons corn starch
1/2-cup water
1/2-teaspoon baking soda
Sweet and Sour Sauce:
3 tablespoons Tomato ketchup- KNP
3 tablespoons chili sauce
1 teaspoon plum sauce
1/2-teaspoon Lea and Perrins Worcestershire sauce
1/4 teaspoon Chinese rice vinegar
1/2-teaspoon oyster sauce
3 tablespoons water
1/2-teaspoon cornstarch
3 dashes white pepper powder -KNP
2 tablespoons oil
Cooking 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 flour
4 tablespoons corn starch
1/2-cup water
1/2-teaspoon baking soda
Cut 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 3
Episode 2 - Lebanese Spicy Shrimps
Seafood (type of dish)
Ingredients

12 x To 18 jumbo shrimp
1/2 cup Pumpkin seeds
1 sm Onion, cut into chunks
3 x Garlic cloves
1/2 bn Fresh cilantro, leaves only
1 lrg Tomato, peeled, cut into chunks
3 x To 4 dried hot chilis *
1 x Red bell pepper, cut into chunks
1/2 tsp Coriander seeds
4 tbs Olive oil
Clam juice, if needed
Juice of 1 lemon
Cooking Method
1) 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 Samaiyal
MYSORE CHICKEN
Chicken (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

Chicken
Oil
Bay leaf
Cardamom
Cinnamon
Star anise
Onions chopped
Curry leaves
Ginger garlic paste
Tumeric powder
Chilli powder
Coriander powder
Garam masala
Cumin Powder
Cashew nuts
Salt
Athiradi Samaiyal Sr 2
CHETTINAAD PRAWN MASALA
Seafood (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:
Prawns
Fenugreek
Cinnamon
Fennel
Onions
Curry leaves
Tomatoes
Chilli powder
Turmeric powder
Cumin powder
Coconut milk
Water