1 CHICKEN BIRYANI



Chicken pieces - 4 leg pieces or few big breast pieces chopped
Basmati rice - 2 cups
Onion - 1 medium
Tomato - 2
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Dhaniya powder - 1 tbsp
Turmeric powder - 1/2 tbsp
Garam masal powder or Biryani masal powder - 1/2 tbsp
Yogurt - 2 tbsp
Mint leaves - few
cilantro - few chopped
lemon juice - 3 or 4 drops
Spices - Jeera,bay leaf, cardamom, clove, cinnamon - all few


1. Clean and wash chicken pieces and pat dry...marinate the pieces with all the powders,ginger garlic paste and yogurt for at least one hour.
2.Wash and soak rice for 15 minutes.


Heat oil in a cooker and add the spices..when they splutter add the onions and fry till they are transculent...now add tomatoes and cook till they are mashed and pulpy...next add mint leaves and the marinated chicken pieces with masala...reduce flame and cook for 5 to 10 minutes..stirring in between...add rice and water( 2 :1 ratio)...when they start to bubble up add salt, cilantro and lemon juice...cover the cooker and cook for one whistle or cover and cook in low flame for upto 15 minutes without the whistle.....enjoy your biryani with chicken gravy or raitha....

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0 PANEER BUTTER MASALA


Fried Paneer - 10 or 12 cubes
Onion - 2 medium
Tomato paste - 2 tbsp or
Tomato - 3 -4 medium
Ginger garlic paste - 1 tbsp
Cashew paste - 1/4 cup ( use kashmiri chilli powder for bright color)
Chilli powder - 1tbsp
Dhaniya powder - 1 tbsp
Garam masala powder - 1 tsp
Kasturi methi - 1 tbsp
Clove - 2
Cinnamon - a small piece
cardamom - 2
Cumin seeds - 1 tsp
Fennel seeds - 1tsp
Butter - 1 tbsp
Salt as needed


In a dry mixer powder cumin seeds, fennel seeds, clove, cinnamon and cardamom finely... keep it aside.


1.Chop onions into big pieces and immerese them in very hot water for 5 to 10 minutes( or can add water just enough for filling 3/4th and microwave on high for 4 - 5 mts... remove and cool)... grind to a paste.
2. If using fresh tomatoes..then immserse them in hot water for few minutes( or keep them in a microwave and cook for 4 mts)...take out and grind to a paste...then put them in a vessel and switch on to a medium/low flame and allow it get thicker and reduce its volume...you can see that the colour will change to a bright red.
3. Soak cashew pieces in water for 30 minutes and make a paste..can substitute with fresh cream if needed. I always use cashew paste.


Heat butter in a kadai and add clove,cinnamon and cardamom, cumin and fennel seeds powder ( 1 - 1 1/2 tsp)..then add ginger garlic paste...saute for few seconds and immediately add onion paste...reduce flame and let it cook for 10 to 15 minutes...you will see the oil floating up...now add all the powders and mix...next add tomato paste/puree ...cover and cook for another 5 or 10 minutes...next step is add cashew paste or cream, salt and kasturi methi...let this also cook together for an other 5 minutes...If you want the colour to be more reddish..then you can add some food colour too at this point...just before removing add the fried paneer and enjoy with any type of chapathi/paratha/poori/ palav's...

For variations..you can add some cooked peas at the end or fry a handful of thickly chopped onions and capsicum and add to the gravy just before removing.


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2 CHAPATHI FRY


This is a simple dish that can be prepared with leftover chapthis and very few vegetables prefereably capsicum/bell pepper to get a new good taste. Even if the chapathis get dried, you can make much use of them with this simple dish.
Chapathi - 4 or 5(usually left over)
Onion - 1 medium
Capsicum - 1
( Green or mixed colours)
Ginger garlic paste - 1 tbsp
Chilli powder - 1/2 tbsp

Coriander leaves - some chopped
Salt as needed
Oil - 1/2 tbsp


Cut onion and capsicum into thin lengthwise...can use carrot and cabbage also...same cut them into into slices...also cut chapathis( usually left over chapathis) into small squares or thin strips.




Heat oil in a kadai and add onions...fry till light brown...next add ginger garlic paste and saute...now add the vegetables and fry till they are soft ..but yet firm...add salt and chillipowder and stir...finally add chapathi pieces and mix. Garnish with some chopped coriander leaves.


PS:- Can add one or two tomatoes after adding ginger garlic paste and fry till they mashed and pulpy.



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0 3 COLOURED SANDWICH


Bread slice - 4
Tomato sauce/ketchup - 1 tbsp
Butter - 1/2 tbsp
Green chilli chutney/mint chutney/sandwich spread - 1 tbsp

Cut all the sides/edges of the bread... on top of one bread apply on just one side tomato sauce... on the other bread apply green chutney just on one side and on the other butter on just one side.

For arranging:-
Place one bread with the application on top and place the other bread on top of it with the applied portion on top and the third bread ..with the applied portion on top...place the non applied bread on top of the sandwich to cover...cut into half and serve.


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0 MASALA / PARUPPU VADA

Masala / Paruppu Vada( Vade/Vadai)


Yellow split peas - 1 cup
( this is not channa dhal..but called as battaani pappu/paruppu)
Toor dhal - 1 tbsp
Onion - handful chopped fine
Garlic - 3 pods
Red chillies - 2 or 3
Fennel seeds - 1/4 tbsp
Curry leaves - few broken
Cilantro - few chopped
Salt as needed
Oil for deep frying


Wash and soak dhals together for 2 hours...drain water completely and grind in a mixer in small batches...just add and turn on the mixer for few seconds only..this should not be ground to a fine paste...but coarsely and few dhal should be seen wholly. Transfer everything in a mixing bowl and to it add chopped onions, curry leaves, fennel seeds and salt ...if needed the variations( spinach or dill leaves)..crush coarsely red chillies and garlic pods and add ...mix well and take small balls and flatten with finger tips...


heat oil in a kadai and transfer the flattened balls one by one...cook both sides by turning till they are brown.


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0 DRUMSTICK KOOTTU

Murungakkai poricha kootu:

Drumstick - 4 or 5 Nos
Moong Dhal - 1/2 cup
Turmeric powder - 1/4 tbsp
Mustard seeds
Curry leaves - few
Chopped cilantro - few
Oil - can use coconut oil

Grind together :-

Coconut - 1/4 cup
Jeera - 1/2 tbsp
Red chillies - 5

Cook moong dhal till they are soft. Keep it aside.
Cook drumstick with turmeric powder in 2 cups of water..cook till they are soft...now add the cooked moong dhal and the ground paste...add salt and reduce flame ...cook for 5 or qo minutes. Season with the mustard seeds and curry leaves in a tbsp of oil( can use coconut oil). Garnish with chopped cilantro. This goes well with rice and a spicy dry curry.

Got this recipe from a friend named Gayathri.




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0 GREEN PEAS CURRY

Pattaani kuzhambu
Green peas - 1 cup
Onion - 1 big chopped fine
Tomato - 2 chopped fine
Chilli powder - 1 tbsp
Dhaniya powder - 1 tbsp
Jeera powder - 1/2 tbsp
Turmeric powder - 1/2 tbsp
Coconut - 1 cup grated
fennel seeds - 3/4 tbsp

Tempering :-
Mustard seeds, urad dhal, curry leaves
Optional can also use cardamom clove and cinnamon for masala flavor

If you are using dry green peas, then soak over night and pressure cook for just one whistle.

Grind together coconut and fennel seeds to a fine paste.

Heat oil in a kadai and add onions...fry till light brown...then add tomatoes and mash to cook till pulpy..next add the powders and saute ..add the coconut paste and reduce flame to cook..finally add the cooked peas and salt...allow it cook for an other 5 or 10 minutes...remove and do the seasonings.
Heat oil in a small kadai and add mustard seeds, urad dhal and curry leaves and can also add the optional ingredients for masala flavor...this curry goes well with rice and also with chapathis.


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3 BEETROOT PORIAL

Beetroot Porial/Poriyal/Stir Fry


Beetroot - 2
Onion - 1 medium chopped fine
Chilli powder - 1/2 tbsp
Jeera/cumin powder - 1/4 tbsp
Mustard seeds - few
urad dhal - few
Curry leaves - few
Grated coconut( optional) - 1 tbsp
Salt as needed
Oil - 1 tbsp

Peel and cut beetroot into small pieces.


1. Heat oil in a kadai/pan and add mustard seeds, urad dhal and curry leaves...when they splutter add onions and fry till light brown..now add beetroot and saute for a minute and add 2 cups of water ...cover and reduce flame and cook till they are done ..keep stirring in between...finally add salt...powders and grated coconut...mix and remove.


2. Cook beetroot in a vessel with very little water on stove top or cook them in a microwave with just sprinkling some water for 8 minutes ....keep aside. Heat oil in a kadai and add mustard seeds, urad dhal and curry leaves...when they splutter add onions and fry till light brown...add the cooked beetroot, salt and powders and mix..finally add grated coconut..mix and remove.


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4 KOTHAMALLI / PUDINA RICE

Pudina Kothamalli Sadham/ Mint and Coriander leaves Rice


Basmati rice or any other eating rice - 2 cups
Onion - 1 medium chopped
Green chillies - 5 or 6 (depending on spice)
Garlic - 4 pods
Ginger - a small piece
Cilantro - half bunch cleaned and washed
Mint leaves - half bunch cleaned and washed
Jeera/Cumin seeds - 1 tbsp
Clove - 3
cardamom - 2
Cinnamon - small piece
Salt as needed
Oil - 1 1/2 tbsp


1. Wash and soak rice for 15 minutes and cook seperately on stove top or rice cooker...cool and keep aside.

2. Grind together fresh cilantro/kothamalli, mint leaves, ginger, garlic and green chillies to a smooth paste with very little water.


3. Heat oil in a kadai/pan and add jeera, cardamom, clove and cinnamon...when they start to splutter add onions and fry till light brown, next add the ground paste and cook till the raw smell leaves...add salt...if needed can add some cooked vegetables like carrot, peas or potatoes...when done switch off flame and add rice and mix very gently...allow it to absorb the flavor and set aside for atleast 15 minutes and then serve. You can prepare this rice with just mint leaves alone ...but adding cilantro will give a good colour and additional flavor.


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0 AKKI / RICE ROTTI

Rice flour - 2 cups
Onion - 1 medium chopped fine
Green chillies - 2 or 3 chopped fine
Jeera/cumin seeds- 1/2 tbsp
Ingu/hing - a pinch(optional)
Grated coconut - 4 to 5 tbsp
Curry leaves - few broken
Chopped cilantro - few
salt as needed

Also can use some grated carrot.

Take a mixing bowl and add rice flour, onion, green chillies.jeera,ingu, salt, curry leaves, cilantro and grated coconut...mix well smoothly. To it add warm water slowly to make a soft dough ... not too thick or soft(loose) ...Cover and set it aside for 15 minutes.

Heat tawa in a stove and apply some oil on it...take a handful of dough and press as small dosas directly on the tawa..don't worry it might stick to your fingers and lift up..just add few drops of water and press back to seal...try to press as thin as possible...apply oil on all sides and turn to cook both sides till light brown. If you are not able to press directly on the tawa, then take a plastic sheet/banana leaf ... spread some oil and now take a handful of the mixture and press thinly and transfer carefully to the tawa...if it breaks , don't worry that will make your rotti more crispy or just add few drops of water and seal ... this goes well with any type of chutney and chutney podi or tomato chutney/tomato gojju.

Usually mom uses 2 tawas to make this...since when the tawa is hot you may not get good shapes... so make rotti's on the cooled one and then place on the stove... this will also help in slow cooking , when done remove and place the other tawa with the rolled rotti. I love to have this with tomato thokku/gojju :)


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2 SEMIYA UPMA

Semiya/Vermicelli/Sevai/Shavige Upma/Uppittu


Bambino vermicelli - 2 cups
Onion - 1 medium chopped
Green Chillies - 3 chopped or slit long
Ginger - a small piece chopped fine
Curry leaves - few
Cilantro - few chopped
Water - 3 cups
Mustard seeds - few
Urad dhal - few
Oil - 2 tbsp
Salt


Dry roast semiya in a kadai under low flame till light pink /brown remove and keep aside.

In the same kadai/pan heat oil and add mustard, urad dhal( can also add a 1tbsp of channa dhal) and curry leaves...when they splutter add onions and fry till transculent, next add green chillies, ginger and saute for a minute. Add water and salt and allow it to boil well and bubble up. Now add semiya/vermicelli and chopped cilantro...reduce flame and cover to cook stirring now and then for 3 or 4 minutes. Swtich off flame and allow it to set for an other 5 minutes...serve with pickle and enjoy.



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0 DHAL FRY

Masoor Dhal - 1 cup
Onion - 1 medium chopped
Tomato - 2 chopped fine
Ginger and garlic - paste /or few small pieces crushed
Turmeric powder - 1/2 tsp
Chilli powder - 1 tbsp
Dhaniya powder - 1 tbsp
Jeera - 1/2 tsp
Clove -2
Cinnamon - a small piece
kasturi methi - few
Cilantro - few chopped
Lemon juice - 1 tbsp


Cook dhal seperately with enough water till they are very soft.
Heat oil in a kadai and add jeera, clove and cinnamon..next add onion and fry till light brown....then add crushed ginger and garlic or paste....saute and add chopped tomatoes...mash to cook till they are pulpy. Now add the powders and the cooked dhal...finally add salt, kasturi methi (
Can use some fresh methi leaves instead of kasuri methi, but add them after frying tomatoes... and fry till they are cooked and then add all the powders and dhal). and chopped cilantro leaves..just before removing add lemon juice. This dhal goes well with rice and also chapathis.


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0 RAWA/RAVA DOSA

Rawa( sooji fine/ semolina) - 3 tbsp ( multilply by number of person)
Maida - 2 tbsp ( multiply ")
Rice flour - 1 1/2 tbsp (multiply ")
Mustard seeds - 1 tsp
Green chillies - 1 or 2 chopped very fine
Jeera/cumin seeds - 1 tsp
Ginger - very little chopped fine/ grated
Ingu/hing - a pinch
Curry leaves - few broken
Crushed black pepper - few
Oil - 1 tbsp
Salt as needed

That is the proportion of rawa/maida and rice flour is 3 : 2 : 1 1/2


Mix all the powders and add salt along with water( it has to be little dilute- so add almost 2 cups of water). Heat oil in a frying pan/kadai and add mustard seeds, chopped green chillies, jeera, pepper ,chopped ginger,ingu, curry leaves - wait for few seconds and pour in the mixed batter(..you can add all of these or omit the ones that you do not want).

Keep aside for sometime atleast 30 minutes and make dosas .. just pour thinly as dosas in all sides as you cannot spread this batter ... takes a little more time to cook than ordinary dosas ... so leave it alone for few minutes to become crispy and then turn or roll to cook the other side. When you want to pour the next dosa then first mix the batter well and pour as the all the seasonings will be settled on top and the powders would have settles down and so you won't get good dosas. So for each dosas mix the batter well and pour in as dosas.

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0 RADISH/MULLANGI SAMBAR

Toor dhal - 1 cup
Radish - 1
Red Onion - 1 chopped into thin long pieces
Tomato - 2 small chopped fine
Tamarind - a small 2 inch piece
Sambar powder - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Cilantro chopped
salt as needed
Oil - 2 tbsp

Seasonings :-
Mustard seeds, urad dhal , methi seeds, curry leaves, ingu.


1. Soak tamarind in water before you start this sambar.
2. Pressure cook toor dhal in enough water for 2 whistles.
3. In a thick vessel add water,turmeric powder, sambar powder and radish( peeled and chopped big...if it is thin then chop in thin round shapes)....cook till the radish is 3/4 th cooked. In a different kadai fry onions and tomatoes and add to the radish cooking vessel.. also add cooked toor dhal and tamarind pulp ... allow everything to boil for 5 to 10 minutes....finally add salt.
4. In a small kadai heat a tbsp of oil and add mustard seeds, urad dhal, curry leaves,ingu and methi seeds( in the end) and add to the sambar. Garnish with chopped cilantro.



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0 ONION BHAJJI / FRITTERS

Onion - 2 medium
Besan/ Gram flour - 2 cups
Rice Flour - 1 - 2 tbsp
Chilli powder - 1/2 tbsp
Pepper powder - few sprinkles
Salt as needed
Cooking soda - a pinch (just optional use)
Oil for frying


Remove skin from onion and cut thinly into round shape.
Mix besan flour, rice flour, salt, chilli powder and pepper powder add some water to mix to a dipping consistency.
Heat oil in a kadai and dip each onion slice one by one and drop in oil...fry both sides till light brown...serve with chutney or tomato ketchup.


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1 POTATO BHAJJI / FRITTERS


OPTION 1
Potato - 2 medium
Besan/ Gram flour - 2 cups
Rice Flour - 1 tbsp
Chilli powder - 1/2 tbsp
Pepper powder - few sprinkles
Salt
Oil for frying

Cut potatoes into thin round shapes and keep them immersed in water.
Mix besan, rice flour, salt, chilli powder and pepper powder....Heat oil in a kadai for frying...just when it is heating up add water to mix to a dipping consistency. Drain water from potatoes and dip each slice so that the batter sticks to both sides and add one by one to deep fry in oil ..fry till light brown...Serve with chutney or tomato ketchup.
OPTION 2
This version of potato bhajji is when you don't have gram flour/besan ... My son Prithvi wanted bhajji very badly and I had no flour with me... getting groceries at my place was tough... since we had to travel a long distance... so as per my mom's instructions I did this recipe

Channa dhal - 1 cup
Raw rice - 2 tbsp
Salt as needed
CHilli powder
Pepper powder

The method to dip and frying being the same, I just soaked dhal and rice together for 3 hours and grinded in a mixer to a fine paste with very little water... added the rest of the ingredients and dipped potato slices and deep fried in hot oil.


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