CURD CHICKEN

INGREDIENTS

• Chicken (Boneless Recommended) : 1/4 kg
• Chili Powder : 2 tsp (+/- according to taste)
• Pepper Powder : 2 tsp (+/- according to taste)
• Turmeric Powder : 1 tsp
• Curd : 2-3 tsp
• Ghee : 1 tsp
• Oil : 2 tsp
• Salt : as required

PROCEDURE

1. Clean chicken with 1/2 tsp turmeric powder.
2. In a mixing bowl, add salt, chili powder, 1/2 tsp turmeric powder and curd to the chicken. Mix well so that the mixture is evenly coated on the chicken pieces.
3. Let the chicken soak for minimum 30 mins.
4. Heat oil in a kadai/pan. Rotate the kadai so that oil gets evenly spread.
5. Add the chicken. Cook in high flame.
6. Saute till chicken leaves out water.
7. Reduce the flame and cook with a closed lid.
8. Occasionally stir the chicken.
9. Cook till the chicken becomes dry and well cooked.
10. Finally, after switching off the flame add ghee and pepper powder. And give a final stir.

TIPS

• Aachi or any chicken 65 masala can be used instead of chili powder.

ONION CHUTNEY

INGREDIENTS

• Big Onion (Chopped into big pieces) : 3 nos
• Chili Powder : 1 1/2 tsp (+/- according to taste)
• Mustard (Kadugu) : 1 tsp
• Urad dal (Ulundhu Paruppu) : 1 tsp
• Curry leaves : 2 Strings (Optional)
• Tamarind (Puli) : 2 small ball (+/- according to taste)
• Oil : 2 tsp
• Salt : as required

PROCEDURE

1. Heat oil in a tawa.
2. Add mustard, urad dal, curry leaves, onion and tamarind. Cook well till onion becomes transparent or brown.
3. Allow the content to cool.
4. Grind the content with salt and chili powder in a blender.
5. Pour the mixture in the same tawa and saute them for some time.

PEPPER CAULIFLOWER

INGREDIENTS

• Cauliflower : 1 cup
• Onion : 2 nos
• Pepper powder : 2 tsp
• Turmeric powder : 1 tsp
• Chili powder : 1 tsp
• Ginger garlic paste : 1 tsp 
• Oil  : as required
• Salt : as required

PROCEDURE

1. Boil the cauliflower florets in hot water with turmeric and salt. Cook till its moderate soft.
2. Drain the water.
3. Heat oil in a pan/kadai. Add onions and saute them, till they become soft and transparent.
4. Add ginger garlic paste and cook till the raw smell goes. 
5. Add turmeric and red chilly powder and saute.
6. Now add the boiled cauliflower and mix well. 
7. Add the pepper powder and saute.

TIPS

• If cauliflower leaves out water, cook with a closed lid till water evaporates and till the dish becomes dry.

MUTTON SUKKA VARUVAL

INGREDIENTS

• Mutton : 1/4 kg
• Rasam Powder : 2 tsp
• Garam Masala : 1/2 tsp
• Chili Powder : 1 tsp (+/- according to taste)
• Turmeric Powder : 2 tsp
• Red Chili : 3 nos
• Cumin Seeds ('Jeera' in Hindi & 'Seeragam' in Tamil) : 1/2 tsp
• Fennel Seeds ('Saunf' in Hindi & 'Soombhu' in Tamil) : 1/2 tsp
• Curry leaves : 2 Strings
• Ghee : 1 tsp
• Oil : 2 tsp
• Water : as needed
• Salt : as needed

PROCEDURE

1. Wash and clean the mutton with turmeric powder.
2. In a pressure cooker, initially fry mutton for 5-10 mins. Pressure cook the mutton by adding water, turmeric powder and little salt. After first whistle, lower the flame and cook for 8-10 mins.
3. Heat oil in a pan/kadai, add garam masala, sombhu, seeragam, red chili and curry leaves. Fry it for few seconds.
4. Then add the cooked mutton (along with the water). 
5. Add chili powder and rasam powder. Stir well.
6. Add salt. Note that salt has been already added while pressure cooking.
7. Cook with a closed lid till water evaporates and the correct consistency is obtained.
8. Finally before switching off the flame add ghee and give a final stir.

BOMBAY/FRENCH TOAST

INGREDIENTS

• Milk Bread : 4 nos
• Milk (Boilded and c): 1/2 cup
• Egg : 2 nos
• Sugar : 4 tsp (+/- according to taste)
• Ghee : as required

PROCEDURE

1. In a bowl, add milk and to it add sugar. Stir well till all the sugar dissolves in the milk.
2. Add the eggs to the milk and mix well.
3. In a frying pan, add little ghee. When pan is heated, dip the bread in the milk mixture and place it in the pan. The bread must be evenly coated with milk-egg mixture.
4. Cook the bread with a closed lid. Cook on both the sides, till golden brown.

TIPS:

• Boiled milk can also be used. If boiled milk is used, allow the milk to cool down.
• Do not dip the bread for a longer time in the milk, bread will become too soft and starts breaking.
• When the bread is placed in the pan, pour some milk mixture on it using a spoon, to getting spongy toast

BUTTER MILK

This is a special recipe of my Patti (Granny). A healthy drink for all ages.

INGREDIENTS

• Curd : 1 cup
• Water : 1/2 cup
• Salt : as required
• Mint Leaves (Pudina) : a hand full (+/- according to taste)
• Coriander Leaves ('Hara Dhania' in Hindi & 'Kothumalli Thalai' in Tamil):  a hand full (+/- according to taste)
• Curry Leaves ('Kadi Patta' in Hindi & 'Karuvepilai' in Tamil) :  a hand full (+/- according to taste)
• Small Onion : 4 nos

PROCEDURE

1. Grind mint leaves, onions, coriander leaves and curry leaves first.
2. Then to it add curd, water and salt. And grind them using a blender.
3. Filter the liquid to remove the course particles .
4. Serve it chill.

TIPS

• Add more curd if a thick consistency is needed.
• Add more water if a thin consistency is needed.

BADAM MILK/ ALMOND SHAKE

INGREDIENTS

• Badam/Almond : 20-25 nos
• Milk : 1/2 ltr
• Sugar : 7 tsp (+/- according to taste)
• Rose Essence : 2 drops
• Saffron : a few (optional) 
• Cardamon Powder : a pinch (optional)

PROCEDURE

1. Soak almond for 2 hrs. And then remove the skin.
2. Grind the almond with sufficient milk into a fine paste using a blender.
3. Boil the remaining milk. When the milk starts boiling, pour the almond paste and stir well.
4. Crush the saffron add it to the milk.
5. Cook in moderate flame and stir occasionally. 
6. Cook till the milk reduces to half of the original quantity.
7. Switch off the stove, add rose essence, cardamon powder and sugar. Stir well till sugar dissolves.
8. Serve it chill.

TOMATO CHUTNEY

INGREDIENTS

• Big Onion : 3 nos
• Tomato : 1
• Chili Powder : 1 tsp (+/- according to taste)
• Mustard (Kadugu) : 1 tsp
• Urad dal (Ulundhu Paruppu) : 1 tsp
• Curry leaves : 2 Strings
• Salt : ½ tsp (+/- according to taste)

PROCEDURE

1. Peal the skin and cut the onions into big pieces
2. Grind onion, tomato, salt and chili powder in to a fine paste. Do not add water. If required just add a few drops
3. Heat oil in a kadai. When oil is hot, add mustard, when it splutters add urad dal and curry leaves.
4. Pour the grounded mixture into the kadai. Stir the contents well.
5. In a moderate flame boil for 5 mins. Cook it with a closed lid.
6. If you require a thick consistency, cook  for some more time.

TIPS:

• Do not add water for this recipe.

VAZHAIPAZHAM (BANANA) SUZHIYAM

INGREDIENTS

• Maida (All purpose flour) : 1 cup
• Banana : ½ or 1 
• Sugar : 4 tsp (+/- according to taste)
• Salt : a pinch
• Soda Powder : a pinch (Optional)
• Water : as required
• Oil : For deep frying

PROCEDURE

1. In a mixing bowl add maida, sugar, soda powder and salt and mix evenly.
2. Mash the banana in hand and mix well with the flour.
3. Sprinkle water to the flour and make it to a thick batter.
4. Heat oil in a deep frying pan. When the oil is hot, pick small amounts of batter and drop it into the oil. 
5. Fry the till golden brown, drain and place on a paper towel.

TIPS

• Dip you fingers occasionally in water, to avoid the stickiness of the batter.

COCONUT CHUTNEY

INGREDIENTS

• Coconut (Grated/ cut in small pieces) : 1 cup
• Split Roasted Gram (Pori/Pottu Kadalai) : ½ cup
• Green Chilies : 3 nos (+/- according to taste)
• Ginger (Chopped) : Few
• Tamarind (Puli) : a small ball
• Small onion : 2 nos
• Mustard (Kadugu) : 1 tsp
• Urad dal (Ulundhu Paruppu) : 1 tsp
• Hing  (Perungayam powder)
• Curry leaves : 2 Strings
• Salt : as required
• Water : as required

PROCEDURE

1. Grind all the above said ingredients into a paste using a blender. Taste and add the needed ingredients if required. Once done transfer it into a bowl.
2. Heat oil in a kadai. When oil is hot, add hing and mustard, when it splutters add urad dal and curry leaves.
3. Pour the seasonings to the bowl containing grounded mixture and stir well.

TIPS

• Add more water if chutney needs to be in liquid consistency. 

KERALA PAROTTA

INGREDIENTS

• Maida (All purpose flour) : 2 cups
• Egg : 2 nos
• Soda powder : a pinch
• Sugar : A little (Optional)
• Oil : as required
• Salt : as required
• Water : as needed

PROCEDURE

Beat the eggs. Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough. Coat the dough with oil evenly. Let it rest for an hour.

Divide the dough into equal portions of size a little less than tennis ball (Here i have reduced the size of the dough ball as i used a smaller surface, chappathi rolling board).

If you prefer medium size parotta's use the chappathi rolling board, else use a bigger flat surface like a table.Take a dough ball and apply some oil on it.In a flat surface apply oil again and using a rolling pin, roll out the portion to the maximum. Make it as thin as possible both length wise and width wise. No need to be worried about the shape. Apply a little more oil over the rolled dough.

Using both hands make pleats on the rolled dough(just like saree pleats) starting from one end.

Then holding at one end of the pleated dough, beat hard the other end. Then hold the beated end and beat the other end.

Then holding at one end,  rotate it just like a spiral. Keep aside.

Roll out the dough just like roti,but not so thin. You can even press by hand evenly on all sides. Porotta should be a medium thick. You can apply some oil/ghee if you like.

Heat tawa in a medium flame.Cook each parotta with a little butter/ghee/oil for 2mins,turning frequently,until speckled brown and firm. Press the parottas if required.

When 3 or 4 porottas are done,place them in a flat surface and holding them between hands, beat the hands together.(Just like clapping).do not beat them so hard such as you break the porottas. This will separate the different layers.

Serve hot with any non-veg gravy or any veg korma.


Special thanks to my hubby for taking the photos :)

POTATO MASALA

INGREDIENTS

• Potatoes ( Boiled ) : 4 nos
• Onion (Sliced) : 1 nos
• Tomato  (Chopped) : 1 nos
• Ginger : few bits
• Green Chilies (chopped) : 5 nos
• Turmeric Powder : 1/4 tsp
• Curry Leaves : 2 strings
• Mustard Seeds ('Kadugu' in Tamil) : 1/2 tsp
• Urad Dal ('Ulundhu Paruppu' in Tamil) : 1 tsp
• Channa Dal ('Split chick peas' in English & 'Kadalai Paruppu' in Tamil) : 1 1/2 tsp
• Water : as required
• Salt : as required

PROCEDURE

1. Boil the potatoes. Peal the skin and cut them into big pieces once they are cool.
2. Heat oil in kadai and splutter mustard seeds, urad dal and channa dal.
3. Add onions,chilies,ginger,turmeric powder and curry leaves. Saute them.
4. Then put tomatoes and cook till soft.
5. Now add potatoes,required salt and water. Mash the potatoes.
6. Bring to a boil. 
7. This masala can be served with poori or for dosa (Masala Dosa)

PEPPER EGG

INGREDIENTS

• Egg : 3 nos
• Pepper Powder : 1/2 tsp
• Garam Masala : 1/2 tsp
• Masala Powder : 1 tsp (+/- according to taste)
• Turmeric Powder : a pinch
• Oil : 1 tsp
• Ghee : 1/2 tsp
• Salt : as required

PROCEDURE

1. Boil the eggs. 
• In a pan or kadai, place the eggs and fill the vessel with water. Till the eggs are completely immersed in the water.
• Cook in high flame, once the water starts to boil, lower the flame and cook in simmer for 10 mins
• Allow the eggs to cool down and peel off the shell.
2. In a small bowl add all the powders and mix well.
3. Heat oil and ghee in a kadai. Don't not over heat. Once heated, switch off the flame and add the powders and mix well.
4. Now cut the eggs into 2 halves and add them into the kadai and mix well so that the masala is evenly spread.

TIPS

1. Do not over heat the oil, this will burn the masala.
2. Add a pinch or two of salt as egg already has some salt in it.

BESAN VADAI (THAVALA VADAI)

INGREDIENTS

• Small Onion (Chopped) : 15-20 nos
• Green Chilly (Minced/Chopped) : 2 nos
• Curry Leaves (Chopped) : 2 Strings
• Coriander Leaves (Chopped): 2 tsp 
• Besan Flour('Chickpea flour' in English & 'Kadalamavu' in Tamil) : 1/2 cup
• Baking soda - a pinch
• Red Chili Powder : 1tsp (+/- according to taste)
• Salt : as required
• Water : as required
• Oil : to deep fry

PROCEDURE

1. In a deep bowl mix in the besan flour, baking soda, red chilly powder and salt. Mix them evenly.
2. To this add the chopped onion, curry leaves, coriander leaves, green chilly. Mix them well.
3. Sprinkle water and mix evenly, till u get a thick batter consistency.
4. Note that the vadai batter should be thick, you should be able to pick with your hand. 
5. Now heat oil in a deep frying pan or use a deep fryer.
6. When the oil is hot, pick small amounts of batter and drop it into the oil.
7. Fry the vadai till golden brown, drain and place on a paper towel. 
8. Serve hot with sauce or chutney of your choice.

TOMATO RICE

INGREDIENTS

• Basmathi Rice : 1 Cup
• Onion (Chopped): 1 (Big)
• Tomato : 2 (Big)
• Ginger-Garlic Paste : 1 tsp
• Cinnamon (‘Dalchini’ in Hindi & ‘Pattai’ in Tamil) : 2 nos
• Bay leaf (‘Tej Patta’ in Hindi & ‘Biriyani Ilai’ in Tamil) : 1 no 
• Cloves (‘Lavang’ in Hindi & ‘Kirambu’ in Tamil) : 14 nos
• Chili Powder : 1 tsp (+/- according to taste)
• Coriander Powder : 1 tsp
• Salt : as required
• Oil : 2 tsp
• Ghee : 1 tsp
• Water : 2 Cups
• Coriander Leaves: Few

PROCEDURE

1. Wash the basmathi rice. Soak it in 2 cups water for 1/2 hour.
2. Grind tomatoes. Filter the tomato juice and keep it aside, this is to eliminate the seeds. Use minimal amount of water for this process.
3. In a pressure cooker, add oil, once oil is headed, add bay leaf, cinnamon and cloves and stir for 1/2 a second.
4. Add chopped onions and fry till it becomes transparent.
5. Add ginger-garlic paste and fry till the raw smell leaves
6. Add the tomato juice and stir well. Cook till, oil separates from the tomatoes. i.e the water must be evaporated and tomato juice must be thickened.
7. Add chili powder, coriander powder and salt. Mix well
8. Separate the rice from the water. Add the rice to the onion-tomato mixture and mix well.
9. Add the water and mix well.
10. Do taste, and add chili powder or salt as required.
11. Add a tsp of ghee and few coriander leaves.
12. Close the lid and cook in high flame.
13. Switch off the stove after the first whistle.
14. Serve hot with onion raitha.

TIPS

1. For one cup basmathi rice use one cup water.
2. For one cup basmathi rice use two tomatoes.

ONION SAMBAR

INGREDIENTS

• Toor dal (Thoovaram Paruppu) / Moong dal (Paasi Paruppu) : 1/2 Cup
• Small Onions : 5-6 nos
• Tomato : 2 nos
• Mustard (Kadugu) : 1 tsp
• Urad dal (Ulundhu Paruppu) : 1 tsp
• Hing  (Perungayam powder) 
• Curry leaves : 2 Strings
• Masala Powder/Sambar Powder : 2 tsp
• Coriander leaves (Kothamalli) : as needed
• Ghee : 1 tsp
• Salt : as needed
• Water

PROCEDURE

1. Clean the dal with water.
2. Pressure cook the dal with double or triple the quantity of water.
3. After the first whistle, lower the flame and cook in simmer for 5 mins.
4. After the gas is released, smash the dal well.
5. Heat oil in a vessel (kadai), to it, add perungayam powder, kadugu, Ulundhu Paruppu, small onions and curry leaves.
6. When onion becomes transparent, add the tomatoes and cook till tomatoes are smashed.
7. Add sambar powder and stir for 2 seconds. Note that the flame should be low.
8. Pour the dal into the kadai.
9. Add salt as required
10. Add water and sambar powder if needed.
11. Add a tsp of ghee and stir well. This increases the aroma of sambar.
12. Finally before switching of the stove add coriander leaves.

NOODLES PAKKODA

INGREDIENTS

• Plain Noodles (Cooked & Drained) : 1/2 packet
• Onion (Thinly Sliced) : 1 nos
• Green Chilly (Minced/Chopped) : 3
• Ginger (Minced/Chopped) : 1" (Optional)
• Garlic (Minced/Chopped) : 4 (Optional)
• Curry Leaves : 2 Strings
• Coriander Leaves - 2 tsp (Optional)
• Beasan Flour('Chickpea flour' in English & 'Kadalamavu' in Tamil) : 1/4 cup
• Rice Flour ('Arisimavu' in Tamil) : 1/4 cup
• Baking soda - 1/2 tsp (Optional)
• Red Chili Powder : 2tsp (+/- according to taste)
• Turmeric Powder : 1/2 tsp (Optional)
• Salt : as required
• Water : as required
• Oil : to deep fry

PROCEDURE

1. In a deep bowl mix in the sliced onion, curry leaves, coriander leaves, pounded green chilly, ginger and garlic.
2. To this add the rice flour, besan flour, baking soda, red chilly powder, turmeric powder and salt.
3. Mix them well, now add the cooked & drained plain noodles and mix till the ingredients are well bound( if required sprinkle little water).
4. Note that the pakkoda batter should be thick, you should be able to pick with your hand. 
5. Now heat oil in a deep frying pan or use a deep fryer.
6. When the oil is hot, pick small amounts of batter and drop it into the oil.
7. Fry the pakkodas till golden brown, drain and place on a paper towel. 
8. Serve hot with tomato sauce or chutney of your choice.

Courtesy : http://myerecipecorner.blogspot.in/2010/06/noodles-pakora-noodles-fritters.html

GARAM MASALA

INGREDIENTS

• Cinnamon (‘Dalchini’ in Hindi & ‘Pattai’ in Tamil) : 2 nos (Big)
• Cardamom (‘Elaichi’ in Hindi & ‘Ellakaai’ in Tamil) : 5 nos 
• Cloves (‘Lavang’ in Hindi & ‘Kirambu’ in Tamil) : 10 nos
• Fennel Seeds (‘Saunf’ in Hindi & ‘Soombhu’ in Tamil) : 3 tsp
• Mace (‘Jathipathri’ in Tamil) : 1 tsp
• Black stone flower (‘Jeevanti’ in Hindi & ‘Kalpasi’ in Tamil) : 3 tsp

PROCEDURE

1. Fry all the ingredients into a kadai till they are heated evenly.
2. Allow the roasted ingredients to cool down.
3. Grind all the ingredients into a fine powder.

Note: If the powder is course, use a sieve to get the fine powder and the remains in the sieve can be collected in a vessel. Once done with sieving, the remains collected can be again ground in a mixer to make it much finer.

CHILI POWDER

INGREDIENTS

• Red Chili (‘Sivappu Milagai’ in Tamil) : 4 cup (or as required)

PROCEDURE

1. Dry roast red chilli in the kadai till they are heated to tolerable temperature. Set them aside and allow them to cool.
2. Once the ingredients are cool, grind them into a fine powder

Note: If the powder is course, use a sieve to get the fine powder and the remains in the sieve can be collected in a vessel. Once done with sieving, the remains collected can be again ground in a mixer to make it much finer.

CORIANDER POWDER

INGREDIENTS

• Coriander Seeds (‘Kothamalli’ in Tamil & ‘Dhania‘ in Hindi) : 4 cup (or as required)

PROCEDURE

1. Dry roast coriander seeds in the kadai till they are heated to tolerable temperature. Set them aside and allow them to cool.
2. Once the ingredients are cool, grind them into a fine powder

Note: If the powder is course, use a sieve to get the fine powder and the remains in the sieve can be collected in a vessel. Once done with sieving, the remains collected can be again ground in a mixer to make it much finer.