Green peas pulav

The difference between briyani and pulav is there is no masala added in the pulav.So pulav is plain and simple.You can fix it for lunch box very quickly in the morning.you can add any vegetable of your choice.

basmati rice- 1cup
green peas- 1/2 cup
water-1.5 cup
onions-1 finely chopped
green chillies-2 slit
ginger garlic paste- 1tbsp
ghee or butter- 1tbsp
garam masala- 1/2 tsp
clove-1
cinnamon-1
cardamom-1
Method:
Wash and soak rice for 15 min.
Heat ghee in a pressure cooker.When hot addclove,cinnamon and cardamom. Now onions.Saute well.
Now add ginger garlic paste, green chillies and green peas.Add rice and fry well for 1 min.
Add water ans salt. Give 1 whistle ans simmer it for 3 min.
Serve hot with any raita.
Note:
IF you want to enrich the taste, you can add 1/2 cup of coconut milk  and reduce 1/2 cup water.

Egg masala curry

This is a very thick gravy.It s best suited for dinner menu.

Boiled eggs- 4
onions- 2 medium sliced
tomatoes- 2 medium
ginger garlic paste- 1 tbsp
green chillies-2
red chilli pwd- 1 tsp
coriander pwd- 1tbsp
garam masala- 1tsp
turmeric pwd- 1/2 tsp
oil- 4tsp
Method:
Heat oil in kadai.When hot add onions.Fry until translucent.
Add ginger garlic paste,coriander pwd, red chilli pwd,garam masala pwd and green chillies.
Saute well .Now add tomatoes. Fry well for 5-6 minutes on medium heat.
It should have blended well.Cool it and grind into a paste.
Heat 2 tsp oil in the same kadai.Add this ground paste and some water.
Let it boil for 10 minutes on medium heat.
Add eggs and allow it to boil for 2-3 minutes. Garnish with coriander leaves .
serve hot with rotis or plain rice.

Garlic chutney

Garlic- 20 cloves
Red chillies- 9-10
tamarind -a small marble size
salt- to taste
mustard seeds- 1.4 tsp
curry leaves- 1 sprig
oil- 5tsp
Method:
Heat oil in kadai. add garlic and saute for few minutes until it turns light brown.
Now add red chillies and tamarind also.Fry for few minutes.Remove from the pan.Keep the remaining oil.
Let it cool. Grind this into a smooth paste.Heat the pan with the same oil.
When hot add mustard seeds and curry leaves.Mix with the chutney.
Serve with Dosa or idli.

Banana Fritters (pazham pori)

This is all time favorite of my husband and my daughter.This is a tea time snack in Kerala.Children  and Elders like it a lot.It takes only 15 minutes to make.Actually the bananas are cut into two and then sliced lengthwise. It would be too long for my daughter to hold it ...so I cut into round slices.This was also good in a way b'cos she eats  more this way.!!!!!!!!


Ripe plaintain- 3 (nendra pazham)
sugar- 1/4 cup
turmeric pwd- 1/2 tsp
wheat flour- 1 cup
salt - a pinch
oil- for deep frying


METHOD:
In a bowl mix wheat flour, salt, turmeric pwd, sugar with water.
The batter must be of medium this consistency i.e like idli batter.
Heat oil in heavy bottom kadai.Cut the banana into lengthwise or into round pieces.
When hot , dip these pieces into the batter and deep fry it. It will take only two minutes to cook.
Do not burn it.

Onion chutney

This is very spicy chutney. It is used as an accompaniment with idli or dosa in South India.
I used the purple onion avaiable in US groceries stores.Do not use yellow onions , it will be very sweet.

Red Onion- 1 big sliced

red chillies- 4
tamarind - a small marble size
salt -to taste
oil- 2tsp

METHOD:
Heat oil in a kadai.Add onions and fry well for 2 minutes.
Now add red chillies, tamarind, salt.
Saute well until onions are translucent
Grind into a smooth paste in a mixie.
Serve with Dosa or idli.

Banana Milkshake

ripe banana-1(Chiquita)
 chilled milk 1/2 cup
sugar -3 tsp
vanilla ice-cream- 2 scoops.


METHOD:
Blend all the above items in a blender. serve immediately.

Note:
For different flavors you can add any fruit along with this and make smoothie.

Rava kesari (sooji ka halwa)

Rava- 1 cup
water-2 cups
milk 1 cup
sugar- 1.5- 2 cups
ghee -1/4 cup
cashews- 15
raisins-15
cardamom pwd-a pinch.
saffron color - 1 pinch

METHOD:
Heat 2 tsp ghee in a tawa and roast cashews and raisins. Keep it aside.
In the same tawa roast rava. Do not brown it.Keep it aside.
In a kadai boil water and milk. When it boils add the color.
Reduce heat and add rava little by little so that no lumps are formed.
Let it cook for 5 minutes.Now add sugar and stir continuously.
Add remaining ghee and cardamom pwd.Keep stirring.
Let it cook for few minutes.
Garnish with cashews and raisins.

Note :
You can reduce the amount of ghee according to your taste.
Not necessary to add milk ,you can substitute water instead.

Kerala Porota

Maida- 1 lb
water - as required
salt - 1tsp
oil - 100 gms
powered sugar-2 tsp(sieve along with maida)
milk-1/2  cup

Method:
In a bowl mix maida and 2tsp oil.Mix till it looks like bread crumbs.
Now add salt, sugar, water and milk.Knead into a soft dough.
Divide the dough into even sized balls and roll them out like a chapathi .
Drizzle little oil on the chapathi, fold it into fan shape(like pleats) and curl them into spiral shapes.
Repeat for the divided portions of dough.Cover it with a muslin cloth.Let it be for 3 hrs.

Roll out the spiral balls like a roti. not so thin nor thick.
Heat a tawa put the porota and add oil on top or ghee along the edges
let it cook for 1 -2 min.Flip it and repeat the same.
The porota will split into layers.
After making 4 porotas, keep them on your kitchen top and beat them ...like clapping hands.
This will separate the layers.
Serve hot with some spicy chicken curry

Rava uppma (Sooji uppma)

Rava - 1cup
water- 2 and 1/4 cup
cashews- 7
onions- 1 medium chopped
green chillies-2 chopped
mustard seeds- 1/4 tsp
ginger- 1/2 tsp chopped
curry leaves- 1 sprig
coriander leaves- 1 tsp chopped.
channa dal- 1/2tsp
urad dal- 1/2 tsp
mixed vegetables- 1/4 cup(optional)

METHOD:
Roast rava for 3 minutes in a kadai on medium heat.Do not brown it.keep it aside.
Heat oil in the kadai. When hot add mustard seeds and cashews.
When they splutter add ginger, curry leaves, green chillies, onions.Saute well.
Now add mixed vegetables, coriander leaves and salt.
Let the water boil. Add rava slowly.
Now simmer heat and cook until all the water is absorbed.
Stir in between.Serve hot with coconut chutney .

Crunchy Teatime snack (sundal)

My friend and her family  suddenly dropped in for tea, and I had nothing except this soaked channa which I had kept for channa masala.And I immediately made a tea time snack which she and her husband  enjoyed a lot.


White chick peas- 2 cups
red chillies- 2-3
oil- 4 tsp
asafoetida- 1/4 tsp
dry/fresh grated coconut- 1/4 cup
curry leaves- a sprig.
mustard seeds- 3/4 tsp





METHOD:
Soak chick peas for 8 hrs.Pressure cook it with little salt.
In a mixie grind coarsely coconut and red chillies without water.
Heat oil in kadai. When hot add mustard seeds, curry leaves, asafoetida, coconut mixture.
Reduce heat and fry until the coconut is light brown in color.
Add a pinch of salt and hing.Now add channa and mix well.
Serve hot with tea or coffee.

Parippu rasam

Actually rasam never turns out properly when I make it.But this I learnt from my sister and it worked.
The main reason is slow covered cooking and never let rasam boil with bubbles.

cooked toor dal- 1/3 cup mashed
tamarind - 1 small marble size
tomato- 1
garlic -7 crushed
red chillies- 2 (broken into two)
jeera crushed- 1/4 tsp
mustard seeds- 1/4 tsp
asafoetida- 1/4 tsp
rasam powder- 1tbsp
pepper pwd- 1 tsp
oil - 1tbsp
curry leaves- 1 sprig
coriander leaves- 1 tsp chopped.
water- 1.5 cup
METHOD:
Soak tamarind in 1 cup of water and extract pulp.Cook toor dal and tomato in a pressure cooker along with  1 cup of water.
Mash it well. Add with tamarind water
Heat oil in kadai. When hot add mustard seeds.
When they splutter add garlic,curry leaves, red chillies, asafoetida, and jeera.Reduce heat.
Add tamarind-dal water, rasam pwd,turmeric pwd, coriander leaves.
Check salt and stir once.
Cover and simmer to low . Let it be for 7-8 min.
Put off the stove and serve hot with plain rice.

Note:
Check occasionally that bubbles are not formed.

Uralai Roast

This recipe is good when you use small potatoes (baby potatoes) but it is good with ordinary potatoes also.

potatoes- 1lb( cut into cubes)
oil- 2tbsp
onions -1 big chopped
tomatoes- 1 chopped
grated coconut- 1tsp
garam masala- 3/4 tsp
ginger garlic paste- 1tsp
green chillies-3 chopped
curry leaves- 1 sprig
turmeric pwd-1/4 tsp
red chili pwd- 1 tsp( adjust to taste)
pepper pwd- 1/2 tsp
dhania pwd- 1 tsp
water 1-/4 cup
coriander leaves- 1 tsp chopped

METHOD:
Boil potatoes with little in pan for 7-8 minutes. Take care not to over cook it.
Heat oil in  pan. When hot add onions. Saute well.
Add tomatoes,ginger garlic paste, green chillies. Fry until raw smells goes.
Add all the powders,coconut and  little salt. Pour water and cook until the paste thickens.
Add the potatoes. Cook for 3-4 min on high flame until dry.Garnish with coriander leaves.
Serve hot with rice.

Nadan chicken curry

Chicken - 4 legs or  boneless thighs- 1 lb
onion- 1 big chopped
green chillies-2 slit
thick coconut milk- 1cup
ginger garlic paste- 1tbsp
pepper- 1tbsp( add more if you want it spicy)
coriander pwd-1tsp
turmeric pwd-1/2 tsp
chicken masala- 1tbsp
oil- 4tsp
cloves-1
cardamom-1
cinnamon- 1 " stick
coriander leaves- a little
salt -to taste

METHOD:
Heat oil in kadai. When hot add cloves, cardamom, cinnamon,green chillies.
Now add onions and fry till translucent.Add ginger garlic paste.
Now add all the powders .Fry well until brown color.
Add chicken. Saute for 2-3 min.
Add 2 cups of water and allow it to boil.
Simmer the heat to medium and cook for 45 min. or until chicken is done.
Now add coconut milk. Let it boil for 2 minutes.Garnish with coriander leaves.
Serve hot with plain rice or porota.

Murungaikai curry(drumstick curry)

Drumstick-10-12 pieces
Onion -1 medium sliced lengthwise
Tomato- 1/2 sliced
3 cloves of garlic sliced thinly
2 green chilles slit
Curry leaves , coriander leaves
water- 1cup
Coconut oil or any veg oil-3tsp
Tamarind - size of a shallot
Mustard seeds-1/4 tsp
Salt to taste
TO GRIND:
8 tsp of coconut grated, 1/4 tsp jeera, 3/4 tsp dhania pwd, 1/2 tsp tumeric pwd,1/2 tsp rd chilli pwd, 1 tsp curry pwd. Grind all the ingredients into a fine paste.
METHOD:
 Heat oil in a pan, add mustard seeds, when it pops add sliced onions, saute for 3 min.now add drumsticks,green chillies,  tomato,coconut paste,water. salt.
Cover and cook for 15 min. or until drumsticks are cooked.
Add tamarind pulp and boil for 5- 8 min.
Add curry leaves and coriander leaves for garnish and remove form stove.
Serve hot with rice and papad.

Channa masala

white channa dal- 1cup
onion  finely chopped-1 medium
ripe tomato-1medium finely chopped
jeera-1/2 tsp
green chilli chopped-1
ginger grated- 1tsp
garlic chopped finely-1tsp
coriander leaves.- 2 tsp chopped
garam masala pwd-1 tsp
salt- to taste
oil -3tsp
METHOD:
Soak channa dal the previous night. Now pressure cook it  2 cups of water and little salt.
Do not drain the water.Keep it aside.
Heat oil in a pan add jeers,bay leaf.Now add onions, saute well add ginger and garlic. saute well.
Now add tomatoes and channa masala pwd, green chilli,cooked channa with the  little water.
Cover and cook for 10 min. stir occasionally.
Add water according to the consistency you want.This is a semi dry gravy.
Garnish with coriander leaves and serve hot with Chappati or puri.
I am sorry.... did not have coriander leaves ...
Note:
 if you want it dry then don't add too much water.

Peanut chutney

Roasted peanuts- 1cup

 red chillies-2

 tamarind paste-2tsp

 salt- to taste

curry leaves- 1 sprig

mustard seeds-1/4 tsp

METHOD:

Roast  redchilles and tamarind paste in little oil in a tawa.

Add this to the peanuts, add salt . grind into a paste.

Season this with little oil , mustard seeds, curry leaves.

Mix well.

Serve hot with dosa or pesarut.

Vendaikai puli kuzhambu

This is my daughter's favorite curry .She will eat this at time of the day.

Vendaikai (okra) Puli kuzhambhu

okra- 15 cut into pieces
onion- 1 medium sliced
Garlic- 3 cloves
tamarind - 1 small marble size
coconut milk- 1cup
mustard seeds -1 /4 tsp
fenugreek seeds-1/4 tsp
Coriander pwd- 1tsp
turmeric pwd-1/2tsp
red chillies-1
red chillii pwd-1tsp
sambhar pwd-1tsp
salt-to taste
oil-3tbsp

METHOD:
Fry okra in a pan with little salt and oil.
Soak tamarind in 1 glass water. Extract pulp
Heat oil in a kadai .When hot add mustard seeds,fenugreek seeds,curry leaves,red chillies,garlic,hing.
Add onions ,sambhar pwd, coriander pwd, turmeric pwd and red chilli pwd.Saute well.
Add tamarind water and salt. let it boil for 7 minutes.
Now add okra and coconut milk .Let it boil for 2 minutes.
Serve hot with plain rice.

Vendaikai Puli Kuzhambhu (okra)

Simple chickpea salad

1 cup of cooked chick peas

1 cup of mixed vegetables

1/2 onion chopped,1/2 tomato chopped, 3 cloves of garlic,

salt & pepper to taste

 1tsp oil

1 tsp lemon juice.

METHOD:

Heat oil in a pan, add garlic, mixed veggies, onions , tomatoes, stir fry for 2-3 min. 

Add salt and pepper. mix well .Remove from fire .

Transfer into a bowl.

 Now add cooked chick peas and lemon juice. and stir it.

Garnish it with coriander leaves.

Serve it along with chapatis or eat as a healthy snack

Sambhar

Toor dal - 3/4 cup
drumsticks-6
carrot diced- 6
potato- 1 small cubed
tamarind- 1 small marble size.
onions- 1/2 sliced
jeera-1/4 tsp
garlic- 3 crushed
sambhar pwd- 2tsp
turmeric pwd- 1/2 tsp
red chillies-1
water 1 cup
curry leaves- 1 sprig
hing -1 pinch
salt - to taste
oil - 3tsp
METHOD:
Wash and soak dal for 1/2 hr.Then pressure cook it with 2-3 whistles.
Keep it aside.Chop all vegetables .
Soak tamarind in 1/2 cup water and extract pulp.
Heat oil in a pan when hot add mustard seeds, curry leaves .Reduce heat .
Add jeera, hing, garlic, onions, red chillies.Saute well.
Add sambhar pwd, turmeric pwd.Fry well
Add tamarind pulp, water,vegetables. Let it boil.
Cover and cook for 10 minutes. .
Add cooked dal. Adjust water according to your consistency.
Mix well. Let it boil for 7-8 minutes.
Garnish with coriander leaves .Serve hot with plain rice.
NOTE:
You can add any vegetables of your choice.

Puliyogare (Tamarind rice)

cooked rice - 1cup

gingely oil - 3tbsp
curry leaves- 1 sprig
peanuts roasted- 2 tsp
mustard seeds- 1/2 tsp
garlic- 4 cloves (whole)
red chillies- 6 (broken into two)
cashews- 7-8
urad dhal - 1tsp
channa dal- 1tsp
turmeric pwd-1/2 tsp
hing- 1/4 tsp
tamarind - a small marble size
salt - to taste
METHOD:
Cook rice as usual and keep aside.It could be previous day's rice also.
Soak tamarind in 1/4 cup water for 1/2 hr and extract pulp.
Heat oil in a kadai .When hot add mustard seeds,red chilies, curryleaves.
Reduce heat and add hing, garlic, urad dal, channa dal,peanuts, cashews.
Now add tamarind pulp. cook for about 12-15 minutes until raw smell goes.
Add salt and stir well.Oil should start floating on top.
Now add the cooked rice and mix well.
Serve hot with papad.

Grilled cheese toast

These are excellent anytime snacks or breakfast. It takes 20 minutes to make it !

bread slices- 10
grated cheese - 3 cups
cream - 6tbsp
tomato ketchup- 2tbsp
onion - 1big finely chopped
salt and pepper - to taste
coriander leaves - 2tbsp finely chopped.

METHOD:
Toast the bread slightly with crusts cut off.
Mix all the ingredients in a bowl and spread over each toast.
Preheat the oven to 350F .Arrange the toasts in baking pan and bake it for 10 min or until cheees melts.
Serve with orange juice.
NOTE:
If you don't have oven just put it on a tawa and toast it crisp or until cheese melts.

Red hot chicken

Chicken-2 lb (cut into pieces)
red chilli paste- 3/4 tbsp
ginger garlic paste- 2tbsp
vinegar-3tbsp
salt -to taste
oil- 5 tbsp
onion- 1 big chopped
tomato puree-1/2 cup
mint leaves- 1/2 cup chopped

METHOD:
Marinate chicken with red chilli paste, ginger garlic paste, vinegar and salt.
Heat oil in a pressure cooker ,add onions and cook till they change color.
Add chicken pieces and cook on medium flame till chicken changes color.
Add tomato puree and cook for 2 minutes on low heat.
Add 3/4 cup water and give 3 whistles.Keep aside for few minutes.
Open lid and put on the fire,add mint leaves.
Cook until masala coats on the chicken.
Garnish with coriander leaves and serve hot.
Note:
To make red chilli paste - soak red chilies in little water for few minutes and grind it.

Prawn curry

This is a Goan curry.I learnt it from one of my friends. I tried it at home and came out well.

It is somewhat similar to Kerala fish curry.

Prawns- 15

red chillies- 10

coconut oil - 2 tsp

green chillies- 1slit

hing- 1/4 tsp

mustard seeds-1/4 tsp  

thin coconut milk- 11/2 cup

thick coconut milk 1 cup

turmeric pwd- 1/2 tsp

salt-to taste

ginger- 1 "cut julienne

tamarind paste-3 tsp

METHOD:

Roast red chillies in 1 tsp coconut oil and grind it with tamarind paste.

Heat oil in a kadai add mustard seeds, green chilies,tamarind  paste, prawns , salt ,ginger,

turmeric pwd and thin coconut milk.

Now sprinkle hing.Let it boil for 10 -12 minutes. Now add thick coconut milk.

Let it boil for 1 minute.Garnish with coriander leaves.

Drizzle 1 tsp of coconut oil over this dish.

Serve hot with plain rice.

NOTE:
you can  add potatoes also.

Brinjal-peas rice

This is a rush hour recipe. It can be prepared within 20 minutes.

Basmati rice- 1cup

brinjal - 1cup sliced

peas- 1/4 cup

potatoes- 1/2 cup cubed

green chillies- 1 slit

red chillies- 1 -2

garam masala- 1 1/2 tsp

turmeric pwd- 1/2 tsp

coriander leaves - to garnish

hing- a pinch

mustard seeds- 1/4 tsp

 water 1 .5 cups

 salt- to tatse

oil - 3tsp

METHOD:

Wash and soak rice for 20 minutes

Heat oil in a pressure cooker, when hot add mustard seeds.

When they pop add chillies and hing.

Stir in brinjal and potatoes.Saute for 5 minutes.

Add peas,garam masala, turmeric pwd and salt.Fry well.

Add rice and water.Allow 1 whistle and simmer completely for 3 minutes.

Serve hot with coconut chutney.

Do not open for 20 minutes or until the cooker is cool.

NOTE:

you can even make this recipe with sona masuri rice or ponni boiled rice.Water measure must be 1: 2.

Cabbage-peas poriyal

This recipe I learnt from my Mother in Law .I love the way she makes thorans especially with cheera (keerai).
She never adds water to any of the thorans and cooks in very low fire.

Cabbage - 1cup
green peas- 1/4 cup
onion- 1 chopped
oil- 3tsp
salt- to taste
mustard seeds- 1/4 tsp
red chilli -1 (broken into two)

To Grind:
garlic- 2 cloves
green chillies -1
curry leaves
jeera- 1/4 tsp
coconut- 2- 3 tsp grated
Grind these coarsely.Keep it aside.

METHOD:
Heat oil in kadai.When hot add mustard seeds, red chilli.
Add onions. fry well
Add cabbage, green peas.Mix well.
Simmer the heat .Cover and cook for 10 min.
Now add the coconut mixture and mix well .Let it cook for 5 minutes.
Serve hot with sambhar or rasam rice.

Mushroom kuzhambhu

Mushroom - 10 -12 cut into cubes
onions-1 chopped
tomato- 1 chopped
ginger garlic paste- 1tsp
green chillies- 2 slit
coriander pwd- 2tsp
red chilli pwd-1
pepper pwd- 1/2 tsp
garam masala pwd- 3/4 tsp
curry leaves- 1 sprig
coriander leaves- 1tsp chopped
oil- 3tbsp
salt

To Grind:
cashews- 7-8
coconut-6-7 tsps
Grind the above into fine paste.keep it aside.

METHOD:
Heat oil in kadai, when hot add onions ,green chillies,curry leaves, ginger garlic paste.fry well.
Add tomatoes, all powders, fry for a minute. Now add the mushrooms.
Saute well for 3-4 minutes.Add salt.
Add the coconut mixture and 2 cups water.Let it boil.
Reduce heat to medium flame, cover and cook for 13minutes. Garnish with coriander leaves .
Serve hot with plain rice .
Note:
If you want this curry for chapati or rotis just reduce the water to 1 cup.

Semiya uppma (vermicelli uppma)

This is a very simple and easy breakfast recipe.It will be ready in 20 minutes. Nowadays we get the roasted semiya at the Indian Stores in US.If not you can roast it in kadai for 3 -4 minutes with 1 tsp oil

Best for office-goers.It can be done in a variety of methods.

You can use cashews or peanuts to garnish it.You can even add mixed vegetables to it.

I have done without using vegetables.

Semiya - 1cup (roasted one)

water- 2 1/4 cups

onion chopped - 1 big

tomatoes- 1/2 chopped (optional)

curry leaves

green chillies -1 slit

red chillies- 2 broken

channa dal- 3/4 tsp 

urad dal -3/4 tsp

ginger finely chopped - 1/2 tsp (optional)

salt

mustard seeds- 1/4 tsp

jeera -1/4 tsp

oil- 3stp

METHOD:

Heat oil in a kadai , when hot add mustard seeds,curry leaves, jeera,channa dal, urad dal,

 ginger,green chillies, red chillies.

(Add peanuts or cashews if needed)

Now add onions.Saute well. Then add tomatoes and salt.(Now add mixed vegetables if needed)

Saute well for 3-4 minutes.Add water. check salt.

Allow the water to boil.When it boils simmer the fire completely and add semiya (vermicelli).

Stir once well.Cover ad cook until all the water is absorbed or the semiya is done.

Serve hot with bananas or curd.

Do not use more water , otherwise is well get mashed and sticky..

This is using vegetables. Just add 1/2 cup of mixed vegetables while sauteing the onions.
Rest of the recipe is the same as follows.

Vermicelli with Vegetables

Kadai chicken

This is a very easy and simple dish.It can be prepared within 25 minutes.

Chicken -1lb cut into pieces
onion- 1 chopped
tomato - 1 chopped
ginger garlic paste- 1tbsp
green chillies-2 slit
clove-1
cardamom-1
cinnamon- 1piece
chicken masala pwd- 1tsp
coriander pwd- 1 /12 tsp
red chilli pwd- 1tsp
pepper pwd- 1/2 tsp
turmeric pwd- 1/2 tsp
salt
oil- 4tsp
curry leaves
coriander leaves- 2 tsp chopped

METHOD:


Heat oil in kadai, when hot add clove , cardamom, cinnamon.
Now add curry leaves, onions, green chillies.Saute well.
Add ginger garlic paste.Fry for 1 min.
Add tomatoes and all powders.
Saute well for 3-4 minutes.
Add chicken and salt . Mix well.
Sprinkle 1/2 cup water.
Cover and cook for 20-25 minutes or until chicken is done.
Garnish with coriander leaves.
Serve hot.

Onion raita

Thick curd - 1cup
onion -2 tsp chopped
tomato - 1 tsp chopped
cucumber 2 tsp chopped
carrot grated -2 tsp
coriander leaves -1tsp chopped
salt - to taste
METHOD:
Whip curd for 10 seconds.
In a bowl add all the ingredients and curd. Mix well.
Check salt.Keep it in fridge.
Serve chilled with briyani .

Vendaikai-uralai fry(Lady'sfinger-potato fry)

Lady's finger- 1 cup cut into small pieces
potato -1 cut into same size pieces.
onion -1 chopped
tomato 1/2 chopped
Garlic- 2 chopped
curry leaves
mustard seeds- 1/4 tsp
coriander pwd- 1 tsp
turmeric pwd- 1/4 tsp
 red chilli pwd- 1/2 tsp
garam masala- 1/2 tsp
 oil- 4 tsp
salt
METHOD:
Heat 1 tsp oil in kadai and add lady's finger, little salt and fry until it is crisp under medium heat.
It will take about 10 min.Keep it aside.
Meanwhile peel potato and boil it with little salt for 5 minutes.Drain and keep it aside.
Heat oil in a kadai, when hot add mustard seeds, curry leaves, garlic, onions. Saute well.
Now add tomatoes and saute well for 3-4 minutes.
Now add coriander pwd, turmeric pwd, garam masala, red chilli pwd, little salt.
When it has blended well add potatoes and lady's finger and fry for 5 minutes under medium heat.
There must be no water.
Serve as a side dish for sambhar , rasam or curd rice.

Pachai payiru kuzhambu (Green moong dal)

This is the real taste of Tamilnadu.


Green moong dal- 1cup
onion - 1small chopped
tomato- 1/2 chopped
 jeera -1/2 tsp
hing - a pinch
garlic cloves -3 chopped and crushed
coriander pwd -1/2 tsp
salt
 oil- 3tsp
curry leaves- 1sprig
green chillies- 2 chopped
METHOD:
Fry the moong dal slightly for 2-3 min.Remove from fire.
Pressure cook the dal with salt and water upto 3-4 whistles.
Mash with a laddle .Do not make it into a fine paste.
Heat oil in a pan, when hot add mustard seeds, hing,  curry leaves,jeera, garlic , green chillies, onions.
 Saute well. Now add tomatoes, coriander pwd. turmeric pwd. Saute well
Add the mashed moong dal and mix well.Let it cook for 3-4 minutes.
Drizzle it with 1 tsp coconut oil at the end.
Serve hot with plain rice and papad.
Note:
You can make it in a other way also.
Grind coconut- 2 tsp, jeera -1/2 tsp, green chillies.Add this paste into the mashed dal when boiling.

Snack with crackers

This is a simple evening snack .It can be had with tea , coffee or juice.
It is a great snack for kids too.

Crackers- 20

For mix:
mayo -1/2 cup
carrot- 4 tbsp grated
tomato- 1/4 cup
green onions - 1/4 cup
cheddar cheese-1/2 cup
cut mango- 1/4 cup or fresh pineapple- 1/4 cup
coriander leaves-1tsp
pepper- 1/2 tsp

METHOD:
Mix mayo, carrot, tomato,green onions,cheese, mango  in a bowl.
Spoon the mango mixture on  top each cracker and serve immediately.

Egg curry (with coconut milk)

This is also a simple recipe which will be ready within 15 minutes.

Very delicious and filling.

boiled eggs -3

onion - 1 big chopped finely( or ground  into paste)

ginger garlic paste-1 tsp

tomatoes-2 chopped

coriander pwd- 1tsp

jeera -1/2 tsp

curry leaves

coconut milk- 1cup 

green chillies-2 

garam masala- 1/2tsp

coriander leaves chopped - 2tsp

METHOD:

Heat oil in pan add onions, saute well

If adding onion paste wait until it gets brown ( don't burn it).

Add jeera, ginger garlic paste, curry leaves,  tomatoes.

Cook until oil separates.Now add  coriander pwd, salt, garam masala.

Add 2 cups water and eggs. Cook on low heat until gravy thickens.

Now add green chillies, coconut milk and cook for 5 minutes.

Garnish with coriander leaves and serve hot with rice.

Tomato dal

This is a very easy recipe. Anybody who has no time for cooking can make this recipe .It takes 10 minutes to cook.It is very tasty also.

Toor dal -1 cup
 tomatoes - 2 medium
green chillies-2
tamarind- a marble size
turmeric pwd- 1/4 tsp
red chili pwd- 1tsp

For seasoning:

garlic-3 crushed
curry leaves
hing - a pinch
red chillies-1
mustard seeds-1/4 tsp
jeera 1/4 tsp

METHOD:
Wash and soak dal for 10 minutes( so that it will cook fast).
In a pressure cooker add dal, green chillies,tamarind,tomatoes turmeric pwd, red chili pwd.
And give 4-5 whistles.let it cook well
Remove the lid and mash it with a laddle so that all the tomatoes, tamarind must get blended well.
Now heat oil in a pan, when hot add mustard seeds, hing, red chillies, curry leaves, garlic, jeera. Saute well .
Pour the mashed dal into this .Add salt. Let it boil for 1-2 min.
Serve hot with pain rice and papad.

Layered chicken briyani (Oven Baked)

This is the Briyani which I went to a class and learnt how to make it.It is a very long procedure but worth making. It came out very well. But for most of us it never tastes the same every other time we make.

Basmati rice- 3cups
Water- 8 cups
salt -little
ghee-1 tsp
Soak rice for 20 minutes.Boil  water until it is bubbling , add washed rice and cook it for 8 minutes.
That's 75% cooked only.Drain it and keep aside.

For Garnishing:
Sliced onion- 1 big
cashews -1/4 cup
raisins- 1/4 cup

Heat ghee in a kadai and saute cashews.Remove when they turn golden brown.
In same ghee saute raisins. Remove and keep aside.
Now saute onions until dark brown (Don't burn).



For Chicken Marination:
Chicken- 1 lb cut into pieces
ginger garlic paste- 1tbsp
lemon juice- 1tsp
pepper pwd-1/2 btsp
coriander pwd- 1 tbsp
red chilli pwd- 1tbsp
Chicken masala pwd- 1tbsp.
salt- little

Mix all the above ingredients in a bowl along with chicken and marinate for 1/2 hr in fridge.

For Briyani Masala
onions -2 big cut lengthwise
tomatoes-2 cut lengthwise
green chillies - 5 slit
ginger garlic paste- 2 tbsp
cloves- 3
cardamom- 3
bayleaves-2
cinnamon- 1inch
Briyani masala pwd- 3 tsp
Red chilli pwd- 1 tsp
chopped coriander leaves- a handful
chopped mint leaves - a handful
curd 1/2 cup
lemon juice- 2 tsp
salt
oil- 1/4 cup

METHOD:
Heat oil in a kadai.When hot add all spices. Now add onions, green chillies, saute well until onions turn pink.
Now add ginger garlic paste, saute until raw smell goes.
Now add tomatoes,Cook until tomatoes are completely mashed and the oil starts to ooze out.
Now add briyani masala pwd ,red chili pwd, mint, coriander leaves. mix well.
Add curd and salt.
Now add marinated chicken. mix well
Let it cook for about 15-20 minutes until chicken is done.
Remove from fire and keep it aside.

In the oven:

Now preheat the oven to 350 F. Spray some oil or apply ghee on the baking dish so that rice
 does not stick to the pan.
Arrange the layers now.Add one layer of half cooked rice.
Sprinkle some coriander leaves, lemon juice and chicken gravy
Repeat the same procedure.At last decorate it with fried onions raisins and cashews.
Cover the baking pan with a aluminium foil and bake for 30 minutes.
Put off the oven.Allow it to stand for 1 hr.Remove from oven only when you are ready to serve.
Mix well and serve with curd raita.

Potato fry

This is a dish liked by all ,especially by children. They can eat potatoes in any form.
Very simple and easy dish.

Potatoes-2 medium
red chilli pwd- 1tsp
turmeric pwd- 1/2 tsp
channa dal 1/2 tsp
jeera- 1/4 tsp
hing - a pinch
urad dal- 1/2 stp
curry leaves- 1 sprig
salt
oil- 3tsp
coriander leaves- 1tsp chopped
METHOD:
Wash and cube potatoes. pressure cook them with 2 whistles.
See to it that it does get squishy.(mashed).
Heat oil in a kadai, add mustard seeds, hing, jeera urad dal, channa dal.
when it pops add red chilli pwd and turmeric pwd ( DONT BURN THE CHILLI PWD).
Saute it well. simmer it and let it roast for 9-10 min.
Garinsh it with coriander leaves.Serve hot with  Sambhar , Pulissery etc.

Chicken kathi roll

This is easy to make but a little time consuming.

And no need of side dishes. good to take for parties and while travelling.you can even take it for box for lunch.

Chappati dough- for 6 chapptis

 eggs-2

 shredded chicken- 1cup

 salt- to taste

 pepper- 1/4 tsp

 onion chopped finely - 1/2

 tomato -1/2 chopped

 carrot - 1 tsp grated

 cabbage - 1 tsp shredded

 ginger garlic paste -1 tsp

 Garam masala- 1tsp

 lemon juice- 1/2 tsp

 coriander leaves chopped - 2tsp

katti roll

stuffing

METHOD:

Heat oil in a pan, add onions, saute well. Add ginger garlic paste, then add tomato.

Add chicken and saute well.Add garam masala, salt.Let it cook well.

Allow it to cook for 8 -10 min. Now add carrot, cabbage, pepper, lemon juice, coriander leaves.

Mix well.Remove from fire.Beat eggs in a bowl and add a little salt. keep it aside.

Now roll the chappatis .Heat a tawa, drizzle some butter and cook lightly on both sides.

On one side apply 2 tsp of egg and cook on that side.

Remove from tawa and place it on a plate.

Put 2 tsp of stuffing in that and roll it tightly.

Wrap it in a aluminium foil if need to take for box.

Podlangai poriyal (snake gourd thoran)

snakegourd- 1 cup chopped
onions -1 chopped
channa dal - 2-3 tsp
mustard seeds- 1/4 tsp
garlic - 2 cloves
jeera -1/4 tsp
red chillies -1-2
Coconut grated- 3tsp
turmeric pwd- 1/4 tsp
To Grind:
Coconut , red chillies, jeera , garlic. grind these without water.
METHOD:
Soak channa dal in hot boiling water for 1/2 hr.
Heat oil in a pan .add mustard seeds, curry leaves, onions and saute well .
Add soaked channa dal. Now add snake gourd.
Stir well. Add turmeric pwd, coconut mixture, salt.
Sprinkle little water , cover and cook on low heat for 20 min.
Keep stirring in between.
Serve as a side dish.

Arachuvitta sambhar

This sambhar tastes like the one we get in hotels.you can make this with or without vegetables.I have made this with brinjal and drumstick in it.This goes well with dosa , idli,and uttappam. Only some will like it with rice.

drumsticks pieces- 5
brinjal-2 cut into 8 pieces.
shallots- 5 chopped.
tamarind - a small marble size
hing-a pinch
turmeric pwd- 1/4 tsp
curry leaves
oil
salt
To Grind
Coconut grated- 3 tsp
 toor dhal- 2tsp
red chillies- 3-4
methi seeds/vendhayam- 1/4 tsp
Dry roast the above ingredients and make a paste.
METHOD:
Extract pulp from tamarind with 1 cup water. cook the vegetables separately with little salt.
Heat oil in a kadai, add mustard seeds, curry leaves,when they pop add onions.
Now add tamarind water, salt and turmeric pwd.
Let it boil for 2 min.
Now add the ground paste and 2 cups water.
Let it boil and now reduce fire and allow it to cook for 3 -4 min.
It will start becoming thick.  Adjust the consistency according to how you want.
Add veggies and boil for 1 more min.
Garnish with coriander leaves and serve hot with dosa or ildi.

Pepper chicken fry (Semi dry)

This is my all time favorite recipe.So refreshing!My kid loves this !

Chicken thighs- 1/2 lb
onion -1/2 medium chopped
pepper pwd - 3tsp
coriander pwd-2 tsp
curd -1tbsp
saunf- 1/2 tsp
green chillies- 3 chopped
ginger garlic paste- 2 tsp
salt, oil- 3-4 tsp
curry leaves- 1 sprig

METHOD:
Wash and chop chicken into pieces.
Heat oil in kadai. When hot add saunf, green chillies, curry leaves,onions ,pepper pwd.(2 tsp)
Now add ginger garlic paste and chicken.Saute for 4 minutes.
Then add coriander pwd, pepper pwd(1 tsp), salt, curd .
Mix well. Masala must coat well on the chicken.
Sprinkle a little water.(3-4 tsp).
Let it boil well.Now simmer it to low heat and cover and cook for 25 -30 min.
If any gravy is there, increase heat and let all the gravy coat on the pieces.
Garnish with coriander leaves and serve hot with any rice.

Vegetable briyani

This is a very easy ans simple briyani. My daughter loves this.
This can be made within 30 min.

Basmati rice- 2 cups
water 3 cups
mixed vegetables- 1cup
onion -1 medium sliced

tomato-1 sliced
clove-2
cinnamon-1 inch piece
cardamom-2
coriander pwd- 3 tsp
green chillies-2 slit lengthwise
red chilli pwd- 1 tsp
ginger garlic paste- 2tsp
curd- 2tsp
lemon juice-1 tbsp
coriander leaves- a handful
mint leaves- a handful
oil or ghee- 3tbsp

METHOD:


Wash and soak the rice for  10 min.
Heat oil in a pressure cooker add cloves, cinnamon, cardammom.
Then add green chiilies, onions. Saute well.
Add ginger garlic paste.stir well.
Add tomatoes, coriander leaves ,mint leaves, vegetables.
Saute well for 3 minutes.
Now add coriander pwd, red chilli pwd, salt.
Add curd. mix well.Let it cook for 2-3 minutes.
Now add rice and water.Check for salt.
Add lemon juice.Mix slowly otherwise rice will break.
Close the lid and let 1 whistle.
Now simmer it completely and let it sit for 3 min.
Remove the cooker from stove and keep it aside for 20 min atleast.
Serve hot with curd Raita.

IF YOU OPEN IMMEDIATELY IT WILL BE SQUISHY.