Saambaar Rice

Ingredients
Raw rice -3/4 cup
thuvar dhal - 1/3 cup
Tamarind - a small lemon sized ball
Turmeric powder - a pinch
Ghee -2 tsp
Vegetables
small onions -10 (Cut it into 2 pieces if it is big)
Carrot-1
Beans-7
Potato-1
radish-1
brinjal-5
ash guord-6or7pieces cut into square shape
bitter gourd-half piece

For the Masala

Channa dhal-1 tbsp
Coriander seeds-1 tbsp
Red chilli-5
Whole black pepper-5
Grated coconut-1/4 cup

Fry everything in a tsp of oil till dhal turns golden brown, adding coconut in the end. Grind it to a smooth paste. Keep it aside. Now your masala is ready.

For sauting
Asafoetida-a generous pinch
Mustard-1 tsp
Fenugreek seeds-1/2 tsp
Red chilli-1
Curry leaves-few

Method

Cook rice and thuvar dhal together with  water and keep it aside.(boil the rice and thuvar dhal litttle mushy)
Soak thuvar dhal in hot water (just enough water to soak the dal) for 15-20 minutes. Pressure cook dal with a pinch of turmeric powder. so that the dhal will boil with rice easily .
Soak tamarind in warm water and extract its juice (around 1 & 3/4 cup) and discard the pulp.
Peel onions and chop all the vegetables
Keep the vegetables ready.
Heat oil, and add asafoetida, mustard seeds, after mustard seeds splutter, add the other ingredients mentioned under seasoning. Then add small onions and saute till it turns pink.
After that, add the chopped vegetables. Saute for a few seconds. Add tamarind water, turmeric powder and salt needed. Close it and let it boil well till the raw smell of the tamarind goes.
Now add the grounded masala and cooked thuvarur dhal and rice
Add 1 1/4 cup of water and let it boil.  Simmer and cook for a few seconds so that it gets mixed well with the masala. Check for salt.
Add ghee and mix well. Garnish with coriander leaves and serve piping hot with onion raita.

EGG MASALA

INGREDIENTS:
Boiled eggs 2
Red onions
Ginger paste 1 tsp
Garlic Paste 1 sp
Tomato1 
Chilli powder 1 tsp
Corriander powder 1 tbsp
Curry leaves few
Garam msala powder 2 tsp
Few  tbsp oil
Salt to taste
A cup of water
METHOD
Boiled eggs 2  peel them and  give it few slashes so that the masala and go inside.
Heat oil in a pan add the onions, curry leaves and saute for few minutes. After that add ginger , garlic paste fry for few minutes or till the onions are brown.
Add the chilli powder, corriander powder, garam masala for few minutes .
Then add the tomatoes fry well atleast 5 minutes the sauce should look brown and also mushy.
Add water boil for few minutes. And when everything is thick add the boiled eggs and remove from the heat and serve.

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.