LEMON IDIYAPPAM SEVAI

Ingredients
Idiyappam prepared from  rice flour
take out the strings and loosen it
lemon juice
Salt as required
Oil - 2 tsp
Mustard - 1 tsp
Red Chilli - 1
Green Chilli - 1
asafoetida - a generous pinch
channa dal - 1 tsp
Turmeric powder - 1/4 tsp
Curry leaves - little

Method
In a  vessel, add lemon juice and salt. Keep it aside.
Heat oil in a kadai, add mustard seeds, when they splutter, add asafoetida, red chilli, channa dhal,  turmeric powder,curry leaves and green chilli.
Saute for a few seconds till dhal turns golden brown.
Add the seasoning to the lemon juice mix.
Add plain idiyappam to the above and mix well. Adjust salt and lemon juice according to your taste.
Serve it with hot.

Nutricious Onion Raitha

Ingredients:-
2-3 cups Yogurt
1 big onion chopped finely
2 green Chilies chopped finely
few Coriander leaves chopped finely
Salt to taste
thick coconut milk half cup
sweet corn tinned
cucumber finely chopped
carrot finely chopped

Method:-
Wash & dry the Coriander. Chop finely.
Finely Chop onions and green chillies .
Then pour little lemon juice in then onion and green chilies set aside for 20 minutes.
In a bowl beat the yogurt with the salt ,coconut milk
Add the onions ,chillies ,chopped coriander,sweetcorn,cucumber,carrot
Garnish with coriander
Serve cold.
This is a perfect combo for kacchi briyani and tomato rice ....

Tomato Rice

INGREDIENTS:
Basmathi Rice- 1 cup
Water – the ratio is for one cup one and hal cup water needed.
Ripe red sour varietied tomatoes – 4 medium or 5 small sized, sliced
Oil ,ghee – 2 tbsp
2 pcs each of cinnamon, cardamom and clove
Big Onion- 1 - sliced lengthwise
Green chillies- 5 slit lengthwise
Ginger garlic paste- 2 tsp
Fresh coriander and mint leaves – one stalk each
garam masala -half tspn

METHOD:
Wash and soak rice in water for 30 minutes
Heat oil + ghee in your pressure cooker and add the spices cardomom,cinnamon,bayleaves then little garam masala to that.
Saute the onions till translucent followed by the green chillies, ginger-garlic paste and tomatoes in order.
Let the tomatoes turn a bit mushy Stir in the herbs which are coriander leaves,mint leaves and curry patha leaves
Pour the measured water and bring to a boil.
Add rice and stir in salt.
Cook until 3 whistles.
Let the steam went off by itself.
Open the cooker and fluff the rice gently with a fork.
Transfer to a serving dish and serve hot with onion raitha.

Chicken Kacchi Briyani

Ingredients
1 kg Chicken
400 gms. Rice (basmati)
1 cup Yoghurt
5 .Onion(medium)
1. Red Chilies(powdered)
1 .Garlic(whole)
2 .Ginger(small)
4 .Cloves
5 .Cardamom
2 .Bay leaves
2 .Cinnamon(sticks)
1 cup Vegetable Oil
6 .Green Chilies(chopped)
7. Coriander leaves for garnishing
8. bunch Saffron.
9. milk half glass
METHOD
Fry the onions to golden brown and keep aside.
Prepare a mixture of yoghurt,garlic,ginger,red chilli powder,salt,greenchillies and oil.
Marinate the chicken in the mixture prepared above for atleast 3hours
Take a separate vessel and boil the rice along with cinnamon,cloves, bayleaves,cardamum and salt till the rice is half cooked.
In a big pot spread one layer each of rice and marinated chicken.
on the top put the remaining fried onions and green chopped chillies, and some oil.
Sprinkle the saffron powder mixed with milk 2 or 3 places on top of rice.
Cover the pot tightly and put something heavy on it.
Initially cook on high flame for 5-6 min , later simmer and continue cooking for another 30 minutes..
Biryani is ready... serve hot with raitha...

Kuli Paniyaaram

Ingredients
1. Idli batter -3 cups (see Idli recipe to learn how to make batter)

2. Big Onion -1

3. Green Chillies - 4

4. Curry and Corinder Leaves as required

5. Mustard seeds - 1/4 tsp

6. Channa dhal - 2 tsp

7. Urad dhal - 1 tsp


Preparation

1. Finely chop onion,green chllies,curry leaves and corriander leaves

2. Heat oil in a kadai, add mustard seeds and saute it

3. Add channadhals and  uraddhals fry till it becomes golden brown in color

4. Add curry leaves, corriander leaves

5. Then add the chillies and onions and fry till onions are light brown

7. Add this sauted mixture to the idli batter and mix well.

8. Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
    of batter in each hole.

9. Cook them by flipping both sides.

Kothamalli thuvayal(coriander Chutney)

Ingredients

• Coriander 1Bunch
• Urad dhal 1Tbs
• Red chillies Few
• Tamarind Small piece
• Asafoetida 1/4spoon
• Salt To taste
• Coconut scraped 1Tbs 

Method

1. Heat oil in a pan and roast urad dhal and red chillies till golden brown.
2. allow it to cool.add tamarind,salt and asafoetida to it.
3. With the rest of the oil in the pan saute the washed coriander ,scrapped coconut and tamarind .
4. let it fry for 3 minutes.
5. Cool this also and grind the ingredients that is in the mixer.
6. Then grind the coriander,scrapped coconut ,redchillies and tamarind ,salt together.
7. let it grind properly.
8. Atlast add the roasted urad dhal and asafoetida .just make it one round and stop the mixer.
9. This is great combo with rice..

Egg Kothu Chappathi

Egg kothu chappathi
Ingredients for Kothu Roti: 
 chapathi 5 
 large onion finely chopped
 green chillies  
 eggs 2
 ginger garlic paste 1teaspoon 
 few curry leaves  
 tbsp of oil 1
 Salt to taste

METHOD:

Stack the rotis and cut into half. Cut each half into quarters and then chop those into thin long strips.
Heat oil in a pan and add the chopped onions.
When it begins to brown  add the greenchillies cut into halves, curry leaves, and ginger garlic paste.   fry for another 3 mins
Break and add the 2 eggs.
Gently scramble without breaking the egg pieces too small. Cook until the eggs are cooked yet soft. Add salt and mix well.
Add the  chappathi strips to this.
Mix well and cook  until the chappathis are heated through .
Serve it hot.

Chicken Gravy

Chicken Gravy
This ia an authentic South Indian  gravy. 
The recipes prepared with chicken are excellent in taste. 
Whether it isgravy or fry it tastes extraordinary one 
This was our sunday lunch  it gives a wonderful flavour to this dish.

• Ingredients
•  
• Chicken                              1kg
• Cinnaman ( Pattai )              3 small pieces
• Fennel Seeds ( Sombu )       1tsp
• Star anise ( Annasi poo )      1
• Curry leaves                        2 springs
• Onion                                  2 sliced
• Tomato                                3 Small sized Chopped
• Garlic Cloves                       3 Chopped
• Tuurmeric Powder               1/2tsp
• Chilli Powder                       1 tspn
• Salt as needed
• Onion                                  1 sliced
• Oil                                       1 tbsp
• Fennel Seeds ( Sombu )       1 tsp
• Curry Leaves                       1 Spring
• Coconut Slices                     2  or 1 cup grated coconut
• Corriander Powder               2 tbsn
• coconut should be grind finely with fennel seeds.
• Preparation of  Gravy
• Heat oil in a kadai.Splutter  fennel seeds and add curry leaves and fry for a min.
• Add the onions .And fry till they turn golden .
• Clean the chicken properly in lots of water.Heat sesame oil in the Kadai.Add Cinnamon,Fennel Seeds and Star anise.Add the curry leaves .
• Throw the onions and garlic cloves fry for few mins.Add the tomato,ginger garlic paste and cook till mushy.
• Add the chicken and fry till colour change.Add turmeric powder, chilli powder,coriander powder,little garam masala and mix well.
• Let it boil for 10 mins . Atlast add the grinded coconut with fennel seeds allow it boil for ten minutes till raw smell goes.
• Cover the lid and simmer the flame and cook till the meat gets tender and Oil floats on the top.
• This is perfect combo with chappathi.

Potato Fry Dry

 DRY POTATO FRY
Ingredients:
Potatoes- 2 or 3(cut into medium thick cubes)
Mustard seeds- 1tsp
Urad dal-1 tsp
Cumin seeds-1tsp
Turmeric powder-1/4 tsp
Red chilli powder- 1tsp
Salt -to taste
Oil - for frying

Method
1. Pour some oil in a pan.
2. When it becomes hot put the urad dal and stir until it becomes brown in color .
3. Then add cumin seeds and mustard seeds.
4. When it pops up add the potato pieces and stir well so that it get mixed with dal and seeds.
5. The add the powders and salt and stir it well.Stir gently.
6. Cook until it becomes semi crispy which is in golden colour.

Potato Gravy

Ingredients:
1. Cook potatoes in pressure cooker till one whistle sound. (Half cooked)
2. Peel outer skin and dice into big cubes.

Potato, Boiled and cubed – 3
Onion, chopped -1
Garlic, chopped – 6
Curry leaves – 10
Chilly powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Salt to taste
Ginger garlic paste – 1 tsp
tomaytoes      2
fennel seeds       half table spoon
Method:

1) Heat oil in a pan, add fennel seeds and curry leaves.
2) Add chopped onions and cook till it turns pink. Add chopped garlic and sauté well.
3) Then add the ginger garlic paste and sauté to remove the raw flavour of the ginger and garlic.
4) Add the Peanuts, chilly powder, turmeric powder, coriander powder and salt.
5) Sprinkle little water and then add the boiled potato. Mix well.
6) Cook till the masalas coat the potatoes and while removing from the flame add the lime juice and mix well.
7) Garnish with chopped coriander.