Ingredients for Vellarika Pachadi Recipe

Cucumber(small) 1 no (grated or chopped finely) Salt - As reqd Curd 1 cup Coconut oil 1 tsp Mustard seeds tsp Curry leaves 1 sprig Grated coconut 3 tbsp Green chilly 1 no Mustard seeds 1 tsp

Preparation Method of Vellarika Pachadi Recipe

1)Grind together grated coconut, green chilly and mustard seeds to a smooth paste. 2)Add it to the cucumber and mix well. 3)Whisk the curd and add it to the curry. 4)Add salt to taste. 5)Heat oil in a pan. 6)Splutter mustard seeds and saute curry leaves. 7)Add it to the pachadi and mix well.

Ingredients for Chicken Chettinad Recipe

Chicken - 1 kg Poppy seeds(Khashakhasha) - 2 tsp Fennel seeds(Perinjeerakam) - 1 tsp Coriander seeds - 1 1/2 tsp Cumin seeds(Jeerakam) - 1/2 tsp Red chillies(Kollamulaku) - 5 - 8 nos Grated coconut - 1/2 of one Turmeric powder - 1/2 tsp

Red chilly powder - 1 1/2 tsp Ginger(chopped) - 2 tsp Garlic(chopped) - 2 tsp Tomatoes(medum) - 3 nos (chopped) Onions(medium) - 2 nos (chopped) Lemon - 1 no Cinnamon(Karugapatta) - 1" stick Green cardamom(Elakka) - 3 - 4 nos Cloves(Grambu) - 2 - 4 nos Curry leaves - 10 - 15 nos Fresh coriander leaves for garnishing Oil - As reqd Salt - As reqd

Preparation Method of Chicken Chettinad Recipe

1)Clean the chicken and cut into small pieces. 2)Roast the red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon and fennel seeds in oil. 3)Grind it to a paste along with ginger and garlic. 4)Heat oil in a large pan. 5)Fry onions, till golden. 6)Add curry leaves and the ground paste and saut for some time. 7)Add tomatoes, red chilly powder and turmeric powder. 8)Add chicken and mix well.

9)Cook for 5 mins. 10)Add 2 cups of water and lemon juice. 11)Cover and cook, till the chicken is done. 12)Garnish with coriander leaves. :- Serve hot with rice, chappathi and palappam. :- We can try this dish without cocunut too.

Ingredients for Chicken Varuval (Dry) Recipe

Chicken - 1/2 kg (small pieces) Onion(big) - 2 nos (chopped) Tomato - 2 nos (chopped) Curry leaves - 10 nos Dry chillies - 5 nos Turmeric powder - 1/2 tsp Chilly powder - 1 tbsp Coriander leaves for garnishing For the masala mix:Cinnamon(Karugapatta) - 1 piece Cloves(Grambu) - 4 nos Cardamom(Elakka) - 3 nos Coriander seeds - 2 tbsp Cumin seeds(Jeerakam) - 1 1/2 tbsp Fennel seeds(Perinjeerakam) - 1/2 tsp Dry coconut - 3 tbsp Dry chillies - 2 nos Ginger(sliced) Garlic(sliced)

Preparation Method of Chicken Varuval (Dry) Recipe

1)Heat 5 tbsp oil in a heavy bottom pan. 2)Fry onion till it becomes light brown. 3)Add curry leaf, dry chillies and tomatoes and stir for 5 mins. 4)Add turmeric powder, chilli powder and chicken and mix well. 5)Cover and cook for 10 mins. :- Do not add any water as there will be natural water coming out from the chicken once its been covered. 6)In the mean time, grind all the ingrediants under the masala mix without adding any water. 7)Add the masala once chicken is cooked until its dry and oil comes out. 8)Mix well and keep stirring the chicken until the raw masala smell goes away. 9)Garnish the chicken varuval with chopped coriander leaves.

( )- 1 - :

- 1/4

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Curd rice - Thayir satham

Ingredients: Raw rice - Pacharisi - 1 cup Yoghurt/Curd - Thayir - 1 cup For tempering: Oil - Ennai - 1 table spoon Mustard seeds - Kadugu - 1 tea spoon Bengal gram dal - Kadalai paruppu - 1 table spoon Black gram dal - Ulutham paruppu - 1 table spoon Curry leaves - Karuvepilai - small quantity Other items: Green chillies - Pachai milagai - 2 nos. Ginger - Inji - small quantity Hing/Asafoetida - Perungayam - a pinch Salt - Uppu - For taste Coriander leaves - For garnishing Method:

Wash and soak rice and pressure cook it adding 4 cups of water. Rice can be soaked for atleast 30 minutes to get softness. Keep other ingredients ready. Grind ginger and green chillies into paste. Now heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, bengal gram dal, black gram dal, hing, curry leaves and finally ginger-green chilly paste. Now add this content to curd and add little salt. Add this mixture to the rice, add milk/water if required. Garnish with coriander/cilantro. Curd rice is ready to be served. It can be served for 4 persons. Requires hardly 30 minutes to prepare. Note: Always use fresh yoghurt/curd/buttermilk. If ginger and green chillies are grinded into paste we won't have the problem of finding it spicy while eating. Also good for health. Optional: Ingredients can be added/removed. Grated carrots, pomegranate, cucumber, cashew nuts, Kara boondi can be added for garnishing.

Beans Dal fry - Beans paruppu usili

Ingredients: Beans - Beans - small quantity Bengal gram dal - Kadalai paruppu - 1/2 cup Red gram - Thuvaram paruppu - 1 table spoon Cumin seeds - Jeeragam - 1 tea spoon Red chillies - Kaintha milagai - 3 nos. Asafoetida - Perungayam - a pinch Curry leaves - Karuvepilai - small quantity Salt to taste

Oil for frying Method: For usili and seasoning please refer usili varieties. Wash and cut beans and boil it. Add to the usili. Beans paruppu usili is delicious and ready to be served. It can be served with any of the rice items. It takes hardly 20 minutes to cook. It can be served for 3 persons. Note: Cut beans into 1/4 inch size. Optional: Ingredients can be added/removed

Dal fry - Paruppu usili

Ingredients: Bengal gram dal - Kadalai paruppu - 1/2 cup Red gram - Thuvaram Paruppu - 1 table spoon Cumin seeds - Jeeragam - 1 tea spoon Red chillies - Kaintha milagai - 2 nos. Curry leaves Mustard seeds - Kadugu - 1 tea spoon Asafoetida - Perungayam - a pinch Salt to taste

Oil for frying Method:

1. Wash and soak both dals along with one red chilly and cumin seeds for an hour and grind them to a coarse paste. Add only little water. Pour the paste in idly plate and pressure cook it. 2. Then split into small pieces with hands. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, curry leaves, red chilly, add little asafoetida and add the dal. Mix them well adding little salt. Fry them for some 5-10 minutes.

Paruppu usili is delicious and ready to be served. It can be served with any rice item. Any vegetables can be cooked and added to this. It takes some 15 minutes to prepare other than soaking time. It can be served for 3 persons. Note: Since red gram will be more soft when grinded only a table spoon is more than enough. While keeping in idly cooker care must be taken so that it is not overcooked, else it will become too hard to break. It can be kept in microwave oven also. Then 3 minutes is more than enough if kept in oven. Some pour water in the cooker, place a stand/Piramanai and keep a plate, apply little oil and place the grinded dal and cook it. Anyways we can cook the dal. Optional: Ingredients can be added/removed.

Tomatillos (Raw) curry - Thakkali kai kootu

Ingredients: Tomatillos (Raw tomatoe) - Thakkali kai - 3 nos.

Red gram - Thuvaram paruppu - 1 cup Mustard seeds - Kadugu - 1 tea spoon Curry leaves - Karuvepilai - small quantity Black gram dal - Ulutham paruppu - 1 table spoon Asafoetida - Perungayam - a pinch Red chillies - Kaintha milagai - 3 nos. Grated/shredded coconut - Thuriviya thengai - 2 table spoons Salt to taste Oil for frying Method:
1. Wash and cook the dal and keep it aside. Cut tomatillos into small pieces. 2. Heat oil in a pan/kadai, fry bengal gram dal, asafoetida, red chillies and coconut gratings and grind them to a paste. 3. Cut tomatilloes and heat oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves, add asafoetida and add tomatilloes and little salt. Fry for some 5 minutes. Now add cooked dal and the paste and mix them well.

Tomatillos curry is delicious and ready to be served. It can be served with any rice item. It requires some 20 minutes to cook. It can be served for 3 persons. Note: Always use fresh vegetables.

Carrot Onion raita - Carrot Vengayam pachadi

Ingredients: Carrot - Carrot - 2 nos. (Medium size) Curd/Yoghurt - Thayir - 1 cup Onion - Vengayam - 1 no. (Small size) Green chillies - Pachai milagai - 2 nos. Mustard seeds - Kadugu - 1 tea spoon Black gram dal - Ulutham paruppu - 1 tea spoon Curry leaves - Karuvepilai - small quantity Oil for frying Salt to taste Method:
1. Wash and peel off the skin from carrots and immerse in hot water for some 3 minutes. Then peel it off as shown in the picture. 2. You will get the peeler readymade in shops. Chopp onions, green chillies and keep other ingredients ready. 3. Heat oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves and add this to the carrot. 4. Add curd and a little salt to it. Onions must be added to this. It is served along with lunch item.

Tasty carrot raita is ready to be served. It can be served for 3 people. It takes some 10 minutes to prepare.

Guthi venkaya - Kathirikai masala

Ingredients: Brinjal/Eggplant/Aubergine - Kathirikai - 1/4 kg Onion - Vengayam - 1 no.

Tomato - Thakkali - 2 nos. Groundnuts - Verkadalai - 1/2 cup Cumin seeds - Jeeragam - 1 table spoon Sesame seeds - Ellu (White) - 1 table spoon Red chilly powder - Kaintha milagai thul - 1 table spoon Corriander powder - Dhania thul - 2 table spoons Turmeric powder - Manjal podi - 1 tea spoon Asafoetida - Perungayam - a pinch Salt to taste Oil for frying Method: 1. Cut brinjal into four pieces, just make a cut dont cut fully. One brinjal should look fully with 4 cuts. Soak it in water immediately after cutting. Fry groundnuts, sesame seeds, cumin seeds and powder it. Grind onions and tomatoes and make a paste. Keep other ingredients ready. 2. Heat oil in a pan/kadai, splutter cumin seeds, add asafoetida, then add brinjals and fry till it becomes soft. Now add the grinded onion and tomato paste. Add red chilly powder, corriander powder, and finally groundnut paste. Add little salt. Mix them well.

Guthi venkaya is delicious and ready to be served. Serve it with hot rice. It can be served for 3 people. This takes 20 minutes to prepare. Note: Brinjal should be cut into 4 and not into 4 pieces. It should look fully.

Beetroot kuruma - Senkizhangu Kuruma

Ingredients: Beetroot - Senkizhangu/Akkarakkizhangu 1 no.

Onion - Vengayam - 1 no. Tomato - Thakkali - 2 nos. Ginger - Inji - small quantity Garlic - Poondu - 3 flakes Grated/Shredded coconut - Thuriviya thengai - 1/2 cup Green chillies - Pachai milagai - 3 nos. Poppy seeds - Kasakasa - 1 table spoon Cumin seeds - Jeeragam - 1 table spoon Turmeric powder - Manjal podi - 1 tea spoon Red chilly powder - Kaintha milagai thul - 1 table spoon Coriander leaves - Kothamali - small quantity Garam masala powder - Garam masala thul - 1 tea spoon Oil for frying Salt to taste Method: 1. Wash and peel off the skin from beetroot and cut into small pieces and boil it till it becomes soft. Boil it after adding a little salt. Grind ginger and garlic and make to a paste. Grind coconut, poppyseeds, cumin seeds and green chillies and make to a paste. Popppy seeds has to be either fried or soaked in water for some 10 minutes before grinding. Chopp onions, tomatoes and keep other ingredients ready. 2. Heat oil in a pan/kadai, add little garam masala, ginger-garlic paste, chopped onions, tomatoes and fry for some time. Then add red chilly powder, turmeric powder and salt and mix it well. Now add boiled vegetables to it and mix it well. Finally add grinded coconut paste and garnish with coriander leaves.

Beetroot kuruma is delicous and ready to be served. Serve with idly, chappathi or puri. It can be served for 4 people. It requires some 20 minutes to prepare.

Potato fry - Urulai kizhangu poriyal

Ingredients: Potatos - Urulai Kizhangu - 1/4 kg Red chilly powder - Kaintha milagai thul - 1 table spoon Corriander powder - Dhania thul - 2 table spoons Turmeric powder - Manjal podi - 1 tea spoon Mustard - Kadugu - 1 tea spoon Cumin seeds - Jeeragam - 1 tea spoon Asafoetida - Perungayam - a pinch Salt to taste Oil for frying Method: Wash and keep potatoes in pressure cooker or in oven. Peel off the skin and cut into small cubes. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, asafoetida and add boiled potatoes. Add red chilly powder, corriander powder, turmeric powder and little salt. Potato fry is ready to be served. It can be served with any rice item. Serve hot. It can be served for 3 people. This can be prepared in 20 minutes. Note: Always use fresh potatoes and don't select one with green dots. It should be soft to touch.

Brinjal/Eggplant/Aubergine-drumstick poriyal - Kathirikai Murungakkai poriyal

Ingredients: Brinjal/Eggplant/Aubergine - Kathirikai - 200 gms Drumstick - Murungakkai - 1 no. (Large) Onion - Vengayam - 1 no. (Medium) Tomato - Thakkali - 2 nos. (Small) Red chilly powder - Kaintha milagai thul - 1 table spoon Coriander powder - Dhania thul - 2 table spoons Turmeric powder - Manjal thul - 1 tea spoon Mustard - Kadugu - 1 tea spoon Cumin seeds - Jeeragam - 1 tea spoon Curry leaves - Karuvepilai - small quantity Asafoetida - Perungayam - a pinch Garlic - Poondu - 2 flakes Salt to taste Oil for frying Method: 1. Wash and cut brinjal and soak it in water. Cut drumstick to 3 inch size. Boil both of them for 5 minutes till it becomes soft. Take care that it is not over boiled. If kept in pressure cooker keep till 1 whistle comes. 2. Chopp onion, tomato and keep other ingredients ready. Heat oil in a pan/kadai, splutter mustard seeds, blackgram dal, curry leaves, asafoetida, onions, then tomatoes, red chilly powder, corriander powder, turmeric powder and little salt. Fry them well. Add garlic flakes and finally the boiled vegetables. Mix them well.

Brinjal-Drumstick poriyal is ready to be served. This can be served with any of rice varieties. This can be served for 3 people. It takes 20 minutes to cook.

Note: Brinjals must always be soaked in water. Little curd or salt or lemon juice can be added to the water so that it wont turns brown or black.

Drumstick leaves poriyal - Murungai keerai poriyal

Ingredients: Drumstick leaves - Murungai keerai - 1 bunch Mustard - Kadugu - 1 tea spoon Black gram dal - Ulutham paruppu - 1 table spoon Curry leaves - Karuvepilai - small quantity Red chillies - Kaintha milagai - 3 nos. Grated/Shredded coconut - Thuriviya thengai - 2 table spoons Ground nut powder - Verkadalai thul - 1 table spoon Asafoetida - Perungayam - a pinch Salt to taste Oil for frying Method: 1. Remove leaves, wash and keep them aside. Heat oil in a pan/kadai, splutter mustard seeds, black gram dal, red chillies, curry leaves and little salt and asafoetida. 2. Add green leaves and mix them well. Now add grated coconut. Mix them well.

Drumstick leaves poriyal is ready to be served. Serve with any of the rice item. Note: This can be had for lunch and not for dinner as it will take some time for digestion. Optional: Ingredients can be added/removed. Green gram dal can be cooked and added to this. It will give more taste. Care must be taken that it is not over cooked.

Okra/Ladies finger/Bindi Masala - Vendakkai masala

Ingredients: Okra/Ladies finger - Vendakkai - 1/4 kg Onion - Vengayam - 1 no. (Medium) Tomato - Thakkali - 1 no. (Medium) Mustard - Kadugu - 1 tea spoon Cumin seeds - Jeeragam - 1 tea spoon Besan flour - Kadalai mavu - 1 table spoon Red chilly powder - Kaintha milagai thul - 1 table spoon Corriander powder - Dhania thul - 2 table spoons Garam masala powder - Masala thul - 1 tea spoon Turmeric powder - Manjal podi - a pinch Asafoetida - Perungayam - a pinch Ginger - Inji - small quantity Garlic - Poondu - small quantity Curry leaves - Karuvepilai - small quantity Salt to taste Oil for frying Method: 1. Wash and cut ladies finger into 1 inch size. Chopp onions, tomatoes. Make ginger-garlic paste, cumin seeds powder and keep other ingredients ready. 2. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, curry leaves, ginger-garlic paste, besan flour, onions and fry them well. Now add tomatoes and mix well. Add red chilly powder, coriander powder, garam masala powder, turmeric powder, cumin seeds powder, salt and asafoetida. Finally add okra and mix them well. Fry for some 10 minutes.

Bindi masala is ready to be served. It can be served along with rice. This can be served for 3 people. It requires 30 minutes to cook.

Note: Cut okra into 1 inch cubes. We get ready-made besan flour in shops. Garam masala, I have mentioned in Podi varieties.

Cucumber onion raita - Vellarikkai vengayam pachadi

Ingredients: Cucumber - Vellarikkai - 1 no. (Small) Pearl Onion - Sambar vengayam - 6 nos. Curd/Yoghurt - Thayir - 1 cup Mustard - Kadugu - 1 tea spoon Green chillies - Pachai milagai - 2 nos. Curry leaves - Karuvepilai - small quantity Oil for frying Salt to taste Method: Wash and cut or grate cucumber into small pieces. Chopp onions, green chillies and keep it aside. Mix cucumber, onions and curd. Heat oil in a pan/kadai, splutter mustard seeds, green chillies, curry leaves and add to cucumber. Add little salt. Cucumber onion pachadi is ready to be served. This can be served with any rice item. Note: Use fresh curd. Optional: Onion (Regular) can be added instead of pearl onion.

Channa masala - Mookadalai masala

Ingredients: Gorbanzo beans - Konda kadalai/Mookadalai - 1 cup Onions - Vengayam - 1 no. (Medium size) Tomatoes - Thakkali - 2 nos. Cumin seeds - Jeeragam - 1 tea spoon Asafoetida - Perungayam - a pinch Green chillies - Pachai milagai - 2 nos. Ginger - Inji - small quantity Garlic - Poondu - 3 flakes Besan flour - Kadalai mavu - 1 table spoon Red chilly powder - Kaintha milagai thul - 1 table spoon Coriander powder - Dhania thul - 2 table spoons Turmeric powder - Manjal podi - 1 tea spoon Garam masala - Masala thul - 1/2 table spoon Curry leaves - Karuvepilai - small quantity Corinader leaves - Kothamali - small quantity Lemon juice - Elumichai pazham saru - few drops Salt to taste Oil for frying Method:
1. Wash and soak garbanzo beans in water for about 8 to 10 hours. Then keep it in pressure cooker adding water and a pinch of salt. Keep it for 15 minutes in a medium flame. Once it is cooked keep it aside.

2. Chopp onions, smash tomatoes in a blender, make ginger-garlic paste, grind green chillies and little curry leaves. 3. Now heat oil in a pan/kadai, add asafoetida, cumin seeds, besan flour, add onions fry them well, now add green chilly paste, ginger-garlic paste, little turmeric and salt and finally smashed tomatoes and fry them for some 5 minutes. 4. Now add boiled garbanzo beans. Add red chilly powder, corinader powder, garam masala powder and mix them well. Add little salt. Add curry leaves and garnish with corinader leaves. Squeeze little lemon juice over it. You can even decorate it with raw onions and tomatoes.

Tasty channa masala is ready to be served. It can be served with chappathis or pooris. It can be served for 2 people. It requires hardly 20 minutes to cook. Note: Garbanzo beans should not be boiled for too long time since it may get smashed. Add only little salt and little garam masala as it may spoil the entire food if we add more. Optional: Ingredients can be added/removed. Grated/Shredded coconut can be added if desired.

Tamarind rice - Puli satham

Ingredients: Tamarind - Puli - 4 lemon size (Qty) Raw rice - Pacharisi - 1 cup Red chillies - Kaintha milagai - 8 nos. Fenugreek - Vendayam - 2 table spoons Sesame seeds (White) - Vellai ellu - 1 table spoon Black gram dal - Ulutham paruppu - 1 table spoon

Bengal gram - Kadalai paruppu - 1 table spoon Mustard - Kadugu - 1 tea spoon Black pepper - Karuppu milagu - 1 tea spoon Cumin seeds - Jeeragam - 1 tea spoon Curry leaves - Karuvepilai Turmeric powder - Manjal podi - 1/2 tea spoon Cashew nuts - Munthiri paruppu - 4 nos. Ground nuts/Peanuts - Verkadalai/Nilakadalai - 1 table spoon Asafoetida - Perungayam - a pinch Salt to taste Gingely oil/Sesame oil - Nallennai - 5 table spoons Ghee - Nei - 1 table spoon Method:
1. Wash and keep rice in pressure cooker and add a drop of sesame oil and add 2 cups of water to it and keep it for some 20 minutes. Once it is cooked allow it to cool it off by spreading in a wide plate. 2. Prepare tamarind paste by soaking in hot water. Remove all the dust particles by filtering it using filter. Add a teaspoon of oil in a pan/kadai and fry red chillies (4 nos.), fenugreek seeds, curry leaves (little), sesame seeds, ground nuts, black pepper, cumin seeds and make it a powder. 3. Add 1 table spoon of ghee, 4 table spoons of oil, splutter mustard, red chillies (2 nos.), curry leaves, black gram dal, bengal gram, cashew nuts, tamarind paste, asafoetida and finally the powder which we have made. Mix them well. Mix the content to the boiled rice. Garnish with fried cashew nuts.

Hot and tasty tamarind rice is ready to be served. It can be served with chips. It can be served for 2 people. It requires hardly 30 minutes to cook. Yummy!! Yummy!!! Note: Always remove dust particles from tamarind. Avoid adding more sesame because it will create heat in the body.

Mango Pickle - Mangai Urukai

Ingredients: Mango (Raw) - Urukai/kilimooku mangai - 1 no. Red chilli powder - Kaintha milagai thul - 1 table spoon Coriander powder - Dhania thul - 2 table spoons Turmeric powder - Manjal Podi - 1 tea spoon Asafoetida - Perungayam - a pinch Fenugreek powder - Vendaya thul - 1 tea spoon Mustard - Kadugu - 1 tea spoon Salt to taste Gingely oil Method: Wash and cut mango into small pieces as shown in the picture. Add red chilly powder, coriander powder, turmeric powder, fenugreek powder and salt. Fenugreek must be fried for a minute and powdered in mixie. Heat oil in a kadai, splutter mustard seeds and asafoetida. Mix the seasoning to the mangoes. Mango pickle is ready to be served. Serve it with rice. It goes with curd rice. It can be preserved in bottle or air tight container and can be used for a week. It requires some 10 minutes to prepare. Note: Only orugai manga can be used for making this. All varieties cannot be used and won't be tasty.

Tomato rice - Thakkali satham

Ingredients: Tomatoes (Ripe) - Thakkali (Pazhuthathu) - 4 nos. Raw rice - Pacharisi - 1 cup Onion - Vengayam - 1 no. Pearl onion - Sambar vengayam - 1 no. Ginger - Inji - small quantity Garlic - Poondu - 3 flakes Grated/Shredded coconut - Thuriviya thengai - 1 table spoon Green chillies - Pachai milagai - 2 nos. Red chillies - Kaintha milagai - 4 nos. Red chilly powder - Kaintha milagai thul - 1 tea spoon Garam masala powder - Garam masala thul - 1 tea spoon Cumin seeds - Jeeragam - 1 table spoon Mustard - Kadugu - 1 tea spoon Curry leaves - Karuvepilai - small quantity Coriander leaves - Kothamalli - small quantity Black gram dal - Ulutham paruppu - 1 table spoon Bengal gram - Kadalai paruppu - 1 table spoon Asafoetida - Perungayam - a pinch Cashew nuts - Munthiri paruppu - small quantity Ghee - Nei - 2 table spoons Salt to taste Method:

1. Wash and keep rice in pressure cooker. For 1 cup of rice, 2 cups of water should be poured if kept in pressure cooker and 4 cups if kept in microwave oven. Add a drop of oil or a pinch of salt so that rice will not get smashed and be well cooked. Always spread the cooked rice in a wide plate so that the ingredients will be mixed well and the variety rice will look good. 2. Chopp onions and tomatoes. Smash tomatoes after peeling off the skin. This can be done if tomatoes are soaked in hot water. 3. Grind ginger and garlic and make a paste. Grind grated coconut, pearl onion, green chillies, cumin seeds and make to a paste. Grind and keep garam masala powder, I have mentioned how to prepare garam masala in podi varieties. Keep other ingredients ready. 4. Heat ghee in a pan/kadai, splutter mustard seeds, cumin seeds, add asafoetida, curry leaves, fry bengal gram and black gram dal, 4 red chillies, onion, now add ginger garlic paste, little salt mix them well and fry till it turns brown (in medium flame). Now add smashed tomatoes and little salt, chilly powder and garam masala powder. Mix them well. 5. The quantity should become half, we have to cook till it reaches that level. Now switch off the stove and mix with the boiled white rice. Garnish with coriander leaves and fried cashew nuts.

Hot tomato rice is delicious and ready to be served. This can be served along with onion/curd pachadi and potato chips. This can be served for 2 people. This requires only 30 minutes to cook. Note: Add only 1 tea spoon of garam masala powder not more than that. Optional: Ingredients can be added or removed. Tomato sauce can be added if required.

Mixed curry - Avial

Ingredients:

Raw Banana Plaintain - Vazhakkai - 1 no. (Small size) Drumstick - Murungakkai - 1 no. Carrot - Carrot - 1 no. Beans - Beans - 1 no. Potato - Urulai kizhangu - 2 nos. Snake guord - Pudalangai - 1 no. (Small size) Mango (Raw) - Mangai - 1 no. (Small size) Cucumber - Vellarikkai - 1 no. (Small size) Grated/Shredded coconut - 1 cup Curd/Yoghurt - Thayir - 1 cup Green chillies - Pachai milagai - 4 nos. Ginger - Inji - small quantity Cumin seeds - Jeeragam - 1 tea spoon Turmeric powder - Manjal Podi - 1 tea spoon Asafoetida - Perungayam - a pinch Cashew nuts - Munthiri parupu - 2 nos. Curry leaves - Karuvepilai - small quanity Coriander leaves - Kothamali - small quantity Salt to taste Oil for frying Method:
1. Wash, cut and boil all the vegetable separately in pressure cooker/microwave oven adding very little water. 2. Grind grated coconut, green chillies, ginger, cumin seeds and cashew nuts adding very little water. 3. Mix yoghurt with turmeric powder, asafoetida and little salt. 4. Mix all the boiled vegetables with yoghurt and coconut paste and allow to boil for 2 minutes, not more than that. Heat 1 tea spoon of oil, add curry leaves and add to the content. Garnish with corinader leaves.

Avial is ready to be served. Yummy! Yummy!!!! It can be served with rice. It can be served for 5 people. It requires 30 minutes to cook. Note: Boil vegetables separately and add only little water. After adding curd mix it should not be boiled for more than 2 minutes.

Tomato Gravy - Thakkali thokku

Ingredients: Tomatoes - Thakkali - 3 nos. Onion - Vengayam - 1 no. (Big) Ginger - Inji - small quantity Garlic - Poondu - 2 nos. Mustard - Kadugu - 1 tea spoon Cumin seeds - Jeeragam - small quantity Green chilly - Pachai milagai - 1 no. Chilli powder - Kaintha milagai thul - 1 tea spoon Coriander powder - Dhania powder - 2 tea spoons Turmeric powder - Manjal podi - small quantity Asafoetida - Perungayam - a pinch Curry leaves - Karuvepilai - small quantity Black gram dal - Ulutham parupu - 1 tea spoon Salt to taste Oil for frying Method:
1. Chop onions, tomatoes and keep other ingredients ready. Grind ginger, garlic and green chilli and make it to a paste. 2. Heat oil in a pan/kadai, splutter mustard, black gram dal, cumin seeds, ginger garlic paste, then deep fry onions, now add tomatoes, curry leaves, turmeric powder, asafoetida, chilli powder, coriander powder, salt, and fry them well till it mixes.

Tasty thakkali thokku is ready to be served. It can be served with chappathis, rice, idly, dosa. It can be served for 3 people. It requires 30 minutes to cook. Note: Onions and tomatoes should be cut into small pieces so that it can be fried well. Smash some tomatoes in a mixie and fry the remaining tomatoes which are chopped. Optional: Ingredients can be added or removed according to individuals choice.

Potato fry - Urulai kizhangu varuval

Ingredients: Potatoes - Urulai kizhangu - 4 nos. (Medium size) Onion - Vengayam - 1 no. (Medium) Tomatoe - Thakkali - 2 nos. (Medium) Green peas - Pachai pattani - small quantity Ginger - Inji - small quantity Garlic - Poondu - 2 nos. Mustard - Kadugu - 1 tea spoon Cumin seeds - Jeeragam - 1 tea spoon Black gram dal - Ulutham paruppu - 1 tea spoon Chilli powder - Kaintha milagai - 1 table spoon Coriander powder - dhani thul - 2 table spoons Turmeric powder - Manjal thul - a pinch Asafoetida - Perungayam - a pinch Salt to taste

Oil for frying Method:

1. Peel off the skin and boil potatoes and green peas in pressure cooker or microwave oven. Cut onions, tomatoes, ginger, garlic and keep other ingredients ready. 2. Heat oil in a pan/kadai, splutter mustard, black gram dal, cumin seeds, asafoetida, onions followed by tomatoes, add chilli powder, coriander powder, turmeric powder and little salt. Mix the content well and allow it to fry. Now add boiled vegetables and green peas. Fry the contents well.

Potato fry is delicious and ready to be served. It can be served for 3 persons. It requires 20 minutes to cook. Note: If the chilli powder is grinded along with coriander powder just add 2 table spoons. Optional: Ingredients can be added or removed if desired.

Curd rice - Thayir satham

Ingredients: Raw rice - Pacharisi - 1 cup Curd/Yoghurt - Thayir - 2 cups Milk - Pal - 1 cup Butter - Vennai - 1 tea spoon

Green chillies - Pachai milagai - 3 nos. Black gram dal - 1 table spoon Bengal gram dal - 1 table spoon Curry leaves - Karuvepilai - small quantity Coriander leaves - Kothamali - small quantity Ginger - Inji - small quantity Mustard - Kadugu - small quantity Asafoetida - Perungayam - a pinch Salt to taste Oil for frying Method:
1. Keep rice in pressure cooker. 1 cup of rice requires 6 cups of water. Rice should be smashed after cooking. 2. Mix curd, milk and butter and keep ready in one bowl. Add required amount of salt. Heat oil in a pan/kadai, splutter mustard, black gram dal, bengal gram dal, curry leaves, add asafoetida, ginger, green chillies and fry them well. Mix all the contents to the curd mix, add these to the smashed rice. Garnish with coriander leaves.

Tasty curd rice is yummy yummy!!!! It can be served for 3 people. It requires hardly 20 minutes to cook. Note: Curd should not be sour. Mix the rice when it is in medium heat, not too heat as soon as you take out from the stove. Optional: Carrot, cucumber, raisins, cashew nuts, tomatoes, kara bundi can be added to the rice if desired. Butter can or cannot be added.

Semolina Kitchadi - Rava Kitchadi

Ingredients: Rava - Ravai - 1 cup Onion - Vengayam - 1 no. (Small) Tomatoe - Thakkali - 1 no. (Medium) Garlic - Poondu - 3 nos. Black gram dal - Ulutham parupu - small quantity Bengal gram dal - Kadalai parupu - small quantity Green Peas - Pachai Pattani - small quantity Turmeric powder - Manjal podi - small quantity Curry leaves - Karuvepilai Mustard - Kadugu - small quantity Salt to taste Oil for frying Method:
1. Heat 1 tea spoon of oil in a kadai/pan and fry rava for 5 minutes. Keep it aside. 2. Add 3 table spoons of oil in the same kadai/pan, splutter mustard, black gram dal, bengal gram dal, curry leaves, then fry onion followed by tomatoe and green peas (Boiled), fry for some time, add turmeric powder, salt, garlic, fry for some time, add 2 cups of water to it and close it with a lid. Allow to boil till bubbles come. 3. Then add fried rava to this and keep mixing so that it mixes well, everything is even.

Hot rava kitchadi is delicious and ready to be served. It can be served for 2 people. It requires some 20 minutes to cook.

Note: Green peas should be boiled separately for 5 minutes and then added. Rava should be fried before cooking. These type of breakfast items requires more oil, else it won't be nice to taste. Optional: This can be cooked with all kinds of vegetables like carrot, beans... if desired.

Mirchi kuzhambu - Kara kuzhambu

Ingredients: Tamarind - Puli - lemon size Pearl onion - Sambar vengayam - 5 nos. Tomatoes - Thakkali - 2 nos. (Medium size) Garlic - Poondu - 5 nos. Curry leaves - Karuvepilai - small quantity Black gram dal - Ulutham paruppu - small quantity Bengal gram dal - Kadalai paruppu - small quantity Mustard - Kadugu - small quantity Fenugreek seeds - Vendayam - small quantity Chilli powder - Kaintha milagai thul - 1 table spoon Coriander powder - Dhania thul - 2 table spoons. Red chillies - Kaintha milagai - 4 nos. Turmeric powder - Manjal podi - small quantity Asafoetida - Perungayam - small quantity Sesame oil - Nalenai - 3 tabel spoons Salt to taste

Method:
1. Soak tamarind in hot water for 10 minutes, then filter all the dust particles and make it a paste. 2. Cut onions, tomatoes, garlic and keep other ingredients ready. Fry fenugreek for a minute and make it powdered. 3. Heat oil in kadai, splutter mustard, fry red chillies, curry leaves, black gram dal, bengal gram dal, onions followed by tomatoes, garlic, then add red chiili powder, coriander powder, asafoetida, turmeric powder, and little salt. 4. Pour tamarind paste to this mixture. Mix them well. The content has to boil and come to half. It has to be boiled atleast for 30 minutes. Finally add fenugreek powder and mix it well.

Mirchi kuzhambu is hot and delicious. Yummy!!! Yummy!!! It can be served for 3 persons. It takes some 45 minutes to cook. Note: Tamarind will have dust particles which must be removed before cooking. Any vegetables can be boiled and added to this. Optional: Ingredients can be added or removed according to individuals choice.

Vada curry - Vadai curry

Ingredients: Bengal gram dhal - Kadalai paruppu - 1 cup Onion - Vengayam - 1 no. (Big size) Tomato - Thakkali - 2 nos. (Medium size)

Curry leaves - Karuvepillai - small quantity Coriander leaves - Kothamali - small quantity Turmeric powder - Manjal thul - small quantity Green chillies - Pachai milagai - 2 nos. Grated/shredded coconut - 1 cup Ginger - Inji - 2 tea spoons Garlic - Poondu - 3 nos. (Large) Cumin seeds - Jeeragam - small quantity Mustard - Kadugu - small quantity Chilli powder - Kaintha milagai powder - 2 tea spoons. Oil for frying Salt to taste Method:
1. Soak bengal gram dhal for 3 hours. Grind adding very little water, to make pakkodas. Add chopped coriander leaves to the mixture and little salt and fry them in oil as you do pakkodas. Turn around and take them away while it is slight brown. Not even brown when it is just fried and white in colour so that it will be easy to break and add to the curry. 2. Grind ginger, garlic and make a paste. Grind green chillies and grated coconut and make it a paste. 3. Heat oil in a kadai, splutter mustard, cumin seeds, curry leaves, then fry onions, followed by tomatoes, add little salt, turmeric powder, chilly powder and pour some water and then add the ginger paste and green chilly paste and allow it to boil for some 10 minutes. Once it looks like gravy add the broken pakkodas into the this and mix well.

Vada curry is delicious to be served. Yummy!!!!!! It can be served with idlis, dosas, chappathis and pooris. It can be served for 4 people. It requires some half and hour to cook (Apart from soaking dhal). Note: Pakkodas shouldnt be fried deep brown as this will be difficult to break and add to the gravy. Optional: Instead of coconut, coconut milk can be made thick and thin and both can be added to the gravy. Soya oil can also be added according to taste. Pakkodas content can be reduced if the gravy content required is more.

Raw Banana/Plaintain - Vazhaikai varuval

Ingredients: Raw banana/Plaintain - Vazhaikai - 2 nos. (Medium) Onion - Vengayam - 1 no. Tomato - Thakkali - 1 no. Garlic - Poondu - 3 nos. Curry leaves - Karuvepilai - small quantity Mustard - Kadugu - small quantity Black gram - Ulutham paruppu - small quantity Bengal gram - Kadalai paruppu - small quantity Turmeric powder - Manjal thul - small quantity Chilli powder - Milagai thul - 1 table spoon Coriander powder - Dhania thul - 2 table spoons Asafoetida - Perungayam - a pinch Salt to taste Oil for frying Method:
1. Peel off the skin and cut raw bananas as shown in the picture and soak in warm water adding little salt and curd. Boil it for some 5 minutes either in pressure cooker or microwave oven. 2. Heat oil in a pan/kadai, splutter mustard, black gram, bengal gram, asafoetida, curry leaves, then onions followed by tomatoes and raw bananas, turmeric, chilly powder, coriander powder and little salt. Fry the vegetables nicely for some 20 minutes. Turn around all the curry so that the ingredients mixes well and the vegetable becomes crispy. Sprinkle little water if necessary.

Hot and tasty raw banana is ready to be served. It can be served for 3 people. It requires some 25 minutes to cook. Note: Raw banana should not be ripen as it will not be nice to cook. Bananas must be soaked in water before boiling because it will become dark in colour if kept outside after peeling the skin. Optional: Vegetable can be cut in any shape, in round or into small pieces. Its all individuals choice.

Bitter guord curry - Pagarkai varuval

Ingredients: Bitter guord - Pakarkai - 1/2 kg Sesame oil - Nallenai - 4 table spoons Chilly powder - Milagai thul - 1 table spoon Coriander powder - Dhania thul - 2 table spoons Salt to taste Asafoetida - Perungayam - a pinch Mustard - Kadugu - 1 tea spoon Turmeric - Manjal podi - small quantity Method:
1. Wash and cut bitter guord after removing all the seeds. Boil it for 10 minutes (Either in pressure cooker or microwave oven).

2. Heat oil in a pan/kadai and splutter mustard, add asafoetida and then bitter guord. Add chilli powder, coriander powder, turmeric powder and salt to taste. Fry for some 20 minutes.

Hot and tasty bitter guord is ready to be served. It can be served with any rice varieties. It can be served for 3 people. It requires some 30 minutes to cook. Note: Bitter guord can be cut lenghwise into two so that all the seeds can be removed in one stretch. For bitter guord there is no need to peel off the skin. Add a pinch of salt while the vegetable is boiling. Vegetable has to be always boiled for some 10 minutes and then fried since it will be easy to fry and it will be well cooked and tasty to eat. Optional: Onion, tomatoes and grated/shredded coconut can be added according to individuals choice.

Vegetable fried rice - Vegetable Biriyani

Ingredients: Raw rice - Pacharisi - 1 cup Carrot - Carrot - 1 no. Beans - Beans - 200 gms Potato - Urulai kizhangu - 200 gms Cauli flower - Pookosu - small flower Green Peas - Pachai pattani - 2 table spoons Mint/Mentha leaves - Pudhina - small quantity Onion - Vengayam - 1 no. (Big size)

Ginger - Inji - Small quantity Garlic - Poondu - 2 nos. (Medium size) Green chillies - Pachai Milagai - 4 nos. (Medium size) Grated/Shredded coconut - Thuriviya thengai - 2 table spoons Cinnamon - Pattai - 1 piece Cloves - Lavangam - 3 pieces Cardamom - Elakkai - 2 pieces Turmeric - Manjal Podi - 1 tea spoon Salt to taste Oil for frying Method:
1. Wash and cut vegetables and keep them in a plate. Boil each vegetable separately. Cauliflower has to be soaked in hot water, then remove the water and boil it again with fresh water so that insects if any would die. 2. Grind ginger and garlic and make it to a paste. Grind coconut and green chillies and make it to a paste. Cut onions and keep it aside. 3. Heat oil in a pressure cooker, add dry spicy items, cinnamon, cloves, cardamom, then add ginger garlic paste, fry onion, then add all vegetables followed by turmeric, salt and mint leaves. Mix all the contents, finally add coconut paste, add rice to it mix it well. 4. Finally add 1 and 1/2 cups of water for 1 cup of rice. Cook for 15 minutes.

Hot and delicious vegetable fried rice is ready to be served. It can served with onion salad, potato chips or kuruma. It can be served for 3 people. It takes 30 minutes to cook. Note: Rice requires only one and a half cup of water. For variety rice we should use only little water. Each vegetable has to be boiled separately as beans requires comparatively a large time than other vegetables. Optional: Bread roast can be added to this rice. We can decorate with cashew nuts before serving. A little ghee can be added if necessary before frying all the ingredients. Ingredients can be added or removed according to individuals choice.

Roti - Chappathi

Ingredients: Wheat flour - Kothumai Maavu - 1 cup Butter - Vennai - 1 tea spoon Milk - Paal - 1/2 cup Oil - 1 tea spoon Salt to taste Oil for frying Method:
1. Take wheat flour in a bowl, add butter, salt, milk, oil and a little water. Make it a dough. Don't add too much water, it will become dilute. 2. Heat chappathi in tava adding oil around the chappathis. Turn both sides well.

Hot chappathis are ready to be served. It can be served with potato or any other dishes according to your choice. It can be served for 2 people. It requires some 20 minutes to cook. Note: Mix the flour and set aside before 2 hours you fry them. This will make the dough very soft.

Potato Smash - Urulai kizhangu puttu/masiyal

Ingredients: Potato - Urulai kizhangu - 5 nos. (Medium size) Onion - Vengayam - 1 no. (Big size). Green chillies - Pachai milagai - 3 nos. Ginger - Inji - small quantity Garlic - Poondu - 2 nos. (Medium size) Curry leaves - Karuvepilai - small quantity Coriander - Kothamali - small quantity Mustard - Kadugu - 1 tea spoon Black gram - Ulutham paruppu - 1 tea spoon Bengal gram - kadalai paruppu - 1 tea spoon Asafoetida - Perungayam - a pinch Turmeric - Manjal podi - small quantity Salt to taste Oil for frying Method:
1. Wash and boil potatoes and peel off the skin and smash it to some extent. 2. Cut onions, garlic, ginger (After peeling off the skin) and keep other ingredients ready. 3. Heat oil in a pan, splutter mustard, add black gram, bengal gram, curry leaves, then fry onion followed by ginger, garlic, add turmeric, asafoetida, little salt and finally smashed potatoes and coriander leaves. Mix it well. Sprinkle little water to smash it.

Potato smash is delicious and ready to be served. It can be served with Puri, chappathi. It can be served for 4 people. It requires 20 minutes to cook. Note: Potatoes should be fresh, soft to touch. If it has green dots don't buy. There are various varieties in potato, big one (regular), red colur potato, baby potato........... Optional: Red chillies can be added instead of green chillies.

Lemon rice - Elumichai satham

Ingredients: Lemon - Elumicham Pazham - 1 big size Raw rice - Pacharisi - 1 cup Turmeric - Manjal - 1 tea spoon

Asafoetida - Perungayam - a pinch Salt to taste Oil for frying Cashew nuts - Munthiri paruppu - small quantity Mustard - kadugu - small quantity Green chillies - Pachai millagai - 4 nos. (Medium size) Bengal gram - kadalai paruppu - 2 spoons Black gram - Ullutham paruppu - 1 spoon Ground nuts - Verkadalai - small quantity Corriander leaves - Kothamalli - small quantity Curry leaves - Karuvepilai -small quantity Method:
1. Keep raw rice in cooker, mean while squeeze lemon in a small bowl and mix turmeric, asafoetida and required salt to it. Keep it aside. 2. Heat oil in a pan and fry the following: Mustard, bengal gram, black gram, green chillies, ground nuts, cashew nuts, curry leaves and then once all these are fried pour the lemon juice into this and let it boil for some 2 minutes. 3. Then add these contents to the boiled rice. Decorate with corriander leaves.

Lemon rice is delicious and tasty to be served. Serve with potato chips/mint thuvayal. It can be served for 2 people. Requires some 20 minutes to cook. Note: After adding lemon it should be boiled only for 2 minutes and not more than that. Red chilles can be added if required. Remove the seeds from lemon and add only juice.

Green Beans fry - Beans poriyal

Ingredients: Beans - Beans - 1/2 kg Grated coconut - Thuruviya thengai - 2 spoons Red chillies - kaintha milagai - 4 number Black gram - Ullutham paruppu - 1 spoon Mustard - kadugu - 1/2 spoon Salt - Uppu to taste Oil - Ennai for frying Curry leaves - Karuvepilai - small quantity

Method:
1. Wash and cut the vegetables into small pieces as shown in the picture and boil it for around 15 minutes after adding required water and a pinch of salt. 2. Pour some oil in a pan and fry mustard, black gram, red chillies and curry leaves and then add boiled vegetable and fry for some 5 minutes, then add salt and grated coconut and fry for some 2 minutes.

Enjoy beans fry with rice (any kind). It can be served for 2 people. Requires some 15 minutes to cook.

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Ingredients:

Green Peas - 1 cup (I used dried variety) Jeera - 1/2 tsp Ginger garlic paste - 1 tsp Onion - 1/2 medium sized chopped finely Turmeric powder - a pinch Chilli powder - 1 tsp Coriander powder - 1/2 tsp Garam masala powder - 1/2 tsp Coriander leaves - 1 tsp finely chopped Oil -2 tsp Salt - as required

To grind :

Onion - 1 medium sized Tomato - 2 medium

Method: 1.Soak dried peas overnight or for 8 hrs(Just leave this step if you are using fresh / frozen peas). Pressure cook peas for 3 whistles until soft, drain water and keep aside.

2.Grind tomato onion to a fine paste and keep aside.Heat oil in a pan, add jeera allow it to crackle. Add ginger garlic paste and fry for a minte. Then add onions and fry until golden brown.

3.Now add the ground tomato onion paste fry until raw smell leaves, it may take atleast 3-4mins.Then add turmeric powder, chilli, garam masala, coriander powder and required salt.Mix well until the masalas are well blended.Sprinkle little id it becomes very dry.

4.Add cooked peas at this stage, mix well.Cook in low flame for 5mins, Garnish with coriander leaves and switch off.

Serve hot or warm with rotis or even rice. THis is semi dry curry so goes well even for rice.

My Notes:

I have used dried peas here, you can use fresh/frozen peas too. Adding little coconut while grinding will give a nice flavour to the gravy. If you want more gravy then add 3 tomatoes in total. You can serve it as a gravy for rotis or a dry curry for rice. As the dried peas has a creamy texture the gravy tends to thicken up fast so add very little water for the gravy to be slightly runny.

This is a simple gravy which goes well with both rice and rotis. I feel dried peas suits well for this gravy though have tried with green peas also.

Kerala Green Peas Masala

Serves a small family

Ingredients: 200 gms / 1 cup green peas- shelled fresh / frozen 1 1/2 - 2 tbsps coconut oil (yes, you need a bit more for the onions and the masalas to get sauted)

2 large sized big onions. minced 1 ripe red tomato, chopped fine 1 tsp ginger-garlic, julienned or 1/2 if minced or in the paste form 2 green chillies- sliced lengthwise 2 tsps of coriander powder (yes, more of this among all the powders) 1/2 tsp chilly powder 1/4 tsp jeera powder 1/4 tsp turmeric powder 1/2 tsp garam masala 1/2 cup of thick coconut milk Curry leaves- a sprig

Method: Cook peas separately in just enough salted water.

Heat the 2 tbsp oil and saut onions until golden brown in colour. Add ginger-garlic paste, green chillies, curry leaves and the chopped tomatoes. Saut well till the raw smell disappears and the tomatoes turn pulpy.Turn off fire when the oil separates. Add the powders, coriander, chilly, jeera and turmeric. Now, put on fire, to the minimum. Do not burn the powders, just see to it they get heated up well and let not change their colours. (that's the reason we put off fire earlier. The heat of the oil would be just enough to heat up the powders at that stage).

Go to the next step immediately! Dumb peas along with water in which it was cooked (not more than 1/2-3/4 cup) and combine. Simmer for 8-10 minutes until you see the oil separating and the gravy thickens. Put off fire and stir in coconut milk. Drizzle a tsp of raw coconut oil for the authentic taste. I do this everytime but is purely optional.

Serve warm for Indian breads or steamed rice

Note: Braun mini chopper makes my work sooper eazy. I mince ginger-garlic put together at first, remove from the jar, mince the onions, remove and the tomatoes lastly.

I had used spring onion greens instead of curry leaves, in this recipe.

Green Peas Masala - Restaurant Style Recipe - Ingredients Recipe Reference : Prats Corner

Fresh or Frozen Peas - 1 cup Onion - 1 small chopped finely Chana/ chole masala - 1.5 tsp Red chilli powder - 1/2 tsp Sugar - 1/2 tsp Kasoori methi - a generous pinch Coriander leaves - 1 tbsp Salt - to taste

To saute and grind:

Tomatoes - 4 medium sized Onion - 2 Ginger - 1/4 inch piece Garlic - 5 pearls Green Chillies - 2

To grind (for the cashewpaste) :

Whole Cashews - 5 Curd - 2 tbsp

To temper:

Cloves - 2 Cinnamon - 1/4 inch piece Jeera - 1/2 tsp Butter - 1 tbsp Oil - 2 tsp

Method:

1.Pressure cook peas for 2 whistles and set aside. First grind cashews with curd to a smooth creamy paste, set aside.

2.Add a tsp of oil and add the ingredients under 'to saute and grind' and saute till tomatoes turn mushy. Cool down and grind it a fine paste.

3.Heat saute.

butter,add

the items under 'to temper' add onion and saute till slightly browned. Then add the tomato paste and

4.Saute for 3-5mins then add channa masala,red chilli powder and required salt. Add water as required to bring it a running consistency. Allow it to boil for 2 mins. Then add the cashew paste and give a quick

stir.

5.Add cooked peas, sugar and cook in low flame for 5mins.Then add kasoori methi and coriander leaves and switch it off.

Serve

hot

with

rotis

or

with

mild

pulaos.

We

loved

it

with

soft

hot

rotis.

My Notes:

You can even add curry leaves while tempering which gives a nice flavour too. Use kashmiri red chilli powder for a dark red color as in restaurants.

Channa masala powder gives a great flavour to the gravy. This is medium spicy , adjust chilli powder according to your taste. For the peas or any green vegetable to stay green, after pressure cook release the pressure manually and open it. This way the veggies will stay green while adding in gravies - Got this tip from my cousin and it worked too.

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Ingredients for marinating the chicken o 1 Kilo Chicken on the bone cut into 12-16 pieces o 1/2 Teaspoon turmeric powder o 1 Tablespoon of ginger garlic paste o 1 Teaspoon of coriander powder o A little salt

Mix all of the above ingredients and let the chicken marinate for 6-12 hours, more the better.

Herbs, spices and condiments used are as follows o 8 cloves o 1 Cinnamon stick o 6 green Cardamoms o 2 Bay leaves o 1/2 Teaspoon shahi jeera (caraway seeds) o A few pinches grated nutmeg and mace each o 1 Teaspoon Coriander powder o 1 Teaspoon red Chili powder (to taste) o 5-6 Tablespoon of chopped fresh mint o 2-3 chopped green Chilies o 4-5 chopped Tomatoes o A whole bunch of fresh coriander leaves For fried onions o About 8-9 medium size onions Other Ingredients o Oil for deep frying and 3-4 tablespoon for cooking o 1 Tablespoon of ginger garlic paste o 1/2 cup of milk o A few strands of Saffron (kesar) o Desi ghee (clarified butter) about 6-7 Tablespoons o Cashew nuts ( a few or as many as you want) o Raisins and almonds are optional o Salt to taste

Alternative authentic ingredients o 1 tablespoon Gram Masala Powder o 1 tablespoon or less of Green Cardamom Powder o 1 teaspoon turmeric powder o 1 teaspoon coriander powder o a pinch of red chilli powder(Optional) o a pinch of green chilli(Optional) o 2 - 3 teaspoon garlic powder o 2 -3 teaspoons of onion powder o 2 - 4 teaspoons ginger powder o 1 kilo basmati, jasmine or ganador rice o 1 cup tomato paste(not tomato sauce) o 1 cup milk or cream o Yogurt o Salt to taste o Coriander leaves o Saffron o Egg o Potato

Edit Steps
1. 1 Deep fry the onions: While the chicken is marinating, slice the onions very thin. You can use a food processor for this or a slicer. Now heat oil and fry these sliced onions in batches. The heat should be medium. Definitely not high, otherwise the onions will get burned. Stir the onions continuously for uniform browning. When they become light brown, drain them on kitchen paper. Keep them aside. They will get nice crispy as they cool down.

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Glutathione Skin Whitening Caps Best Quality And Authentic Results Magicproducts.in/skin-whitening 2. 2 Cook the Chicken: Take a deep, wide mouth vessel and heat 3-4 tablespoons of oil in it. In this add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle. Now add a tablespoon of ginger garlic paste and stir a little. Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry powders(coriander, chili), and salt. Cook till the chicken is cooked and the gravy (masala) is not watery. Add one third of the fried onions. Mix well. Keep aside.

3. 3 Parboil the rice: Boiling rice is one of the most important part of cooking a biryani. The rice needs to be parboiled. Meaning, it should be three fourth cooked. The rest of it gets cooked on dum (when we layer the chicken and rice, seal it and put on a very slow fire). Take a big deep wide mouth vessel, add lots of water (at least 10 times more than rice). Add ample salt (this is very important because the rice needs to be salty when cooked). Also add a cinnamon stick, a couple of green cardamoms, a few cloves and the rest of caraway seeds (shahi jeera), for flavoring the rice. Now boil all this for a few minutes on a high flame (7 minutes or so). This is how to check if the rice is done. Without burning your fingers, take a few grains of rice (use a clean spoon to take some out of the boiling water), break a grain, if it breaks into 3 parts easily, your rice is done. Strain the rice and spread it on a clean surface (a tray or something), so that it cools faster. If you want to pick out the whole spices which you added, you can do that now. Or else just let them be.

4. 4 Keep all these ready: Now that the rice and chicken are cooked. Fried onions are ready. You just need to get a few more things organized, so that the layering can be done.

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Chop the coriander leaves Boil the milk and add crushed saffron in it. Give it a stir. In desi ghee, fry the cashew nuts till golden brown. Also the almonds and raisins, if using. Keep aside. Keep some melted desi ghee aside.

5. 5 Layering the biryani:

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Take a heavy bottom pan with a lid (non stick is best). Take some melted ghee and grease the bottom of the pan with it. Then Put a layer of rice,

Then a layer of chicken

followed by a layer of fried onions

then a layer of chopped coriander.

Repeat and finish off with the rice layer. Lastly, sprinkle the leftover fried onions (if any), cashews and other nuts. Pour the saffron milk on top. Also pour some desi ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.

6. 6 Yep, you are done. Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place this pot on a very slow flame. Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source.

7. 7 Leave for one hour. When you open it, what you get is the magical, flavorsome and aromatic chicken biryani. Please dig in. Don't forget to prepare a riata while your biryani is cooking. Enjoy hot biryani with a cold raita.

Ingredients:

Paneer cubes : 2 cups Oil : 2tbsp Garlic : 2 tbsp (finely chopped) Ginger : 1 tbsp (finely chopped) Green Chilies : 4 (finely chopped) Lime juice : 1 tbsp Coriander Powder : 2 tsp (optional) Onion : 1 (Medium and finely chopped) Corn flour : 3tbsp Maida (all purpose flour) :1 tbsp Salt : according to your taste Coriander Leaves : 2 tbsp (for garnishing) Curry leaves : 4-5 Bell Peppers : 1 1/2 cup (Ive used red and yellow peppers cut into cubes)

Combination of Sauce :

Soy sauce : 1 1/2 tbsp Red chili sauce : 2 tbsp Red wine vinegar or Regular vinegar : 1 tbsp Tomato sauce : 2tbsp

Method Of Preparation: 1. 2. 3. 4. 5. 6. Combine the corn flour and maida in 2 tbsp of water to make a loose paste. Marinate the paneer with corn flour paste and green chilies. Shallow fry the paneer till it becomes brown in color. Heat oil in a pan add chopped garlic and sautee for a few minutes. After that add ginger. Fry it for 4-5 minutes in simmer heat. Now add chopped onions and curry leaves, fry them for 3-4 minutes or till the onion becomes translucent. 7. And add the coriander powder fry them for few minutes by adding little water. 8. After that add the bell peppers and let them sit in the heat for 4-5 minutes.

9. Now, add all the sauces and fried paneer. Cook them for 3-4 minutes in high heat. 10. Finally add the remaining corn flour paste in to the mixture. 11. Let the mixture gets thicken and garnish it with coriander leaves and lime juice. 12. Remove from heat and serve it hot with chapathi or naan.