Sunday, June 29, 2014

FRUIT CUSTARD

Ingredients:
Milk- 2 cups
Custard powder/corn flour(any flavour of your choice)-3-4 tsp
Sugar-to taste
Fruits-of your choice(I've used mango,banana,grapes,dates,apple)

Method:
1.Wash and cut the fruits to your desired size.Medium crunchy size goes well.
2.In a cup, add the custard/corn flour powder and add some cold milk and make it a paste.
3.Mix it well without any lumps and keep it aside.
4.In a pan,boil the milk.
5.Add sugar and stir it well.
6.Now add the custard mixture and stir it continuously without any lumps.
7.Let it cool for sometime.
8.Add all the fruits to it and mix well.
                or
   In a serving bowl,first add the fruits,then the mixture,then the fruits,then again the mixture.
9.Cool it and serve.

Notes:
1.When using corn flour,add any fresh fruit puree and essence to it for a better taste.
2.Do not directly add the custard powder to the hot milk,as it may form lumps and spoil the taste.
3.Add more or less sugar,according to the fruit's sweetness.

Friday, June 27, 2014

VEGETABLE STEW


Ingredients:
Onion-Big (cut into small cubes)
Vegetables-of your choice(I used beans,carrot,potato,cauliflower)
                   (cut lengthwise)
Ginger(grated)- 1 inch
Garlic-2-3 pods(cut thinly lengthwise)
Green chillies-3
Cardamom-2
Cloves-2
Cinnamon-1 inch
Pepper corns-6 (slightly crushed)
Bay leaves-1
Oil-3 tsp
Salt-to taste
Coconut milk-2 cups(1 cup thick+1 cup thin milk)

Coconut milk :
1.Grind the coconut with water and take the first thick milk.Filter and keep it aside.
2.Then add water again to the milk extracted coconut and grind it to get the thin milk.Filter and keep it aside.
3.Keep the thin and thick milk separately.
Method:
1.In a kadai,add oil and heat it.
2.To this,add cardamom,cloves,cinnamon,bay leaves and splutter.
3.Now add onion and green chillies and saute well.(do not make it golden brown).
4.When the onion becomes transparent,add garlic and ginger and saute well.
5.At once,add the vegetables and cook it with thin coconut milk and little water.
6.When its almost cooked,add the thick coconut milk and add salt.
7.Now reduce the flame to simmer and add crushed pepper corns.
8.Slightly boil and switch off the flame,as it will spoil the milk if u boil them too much.
9.Serve hot stew with aapam,idiyappam,idli,dosa etc...





HOMEMADE STRAWBERRY JAM

Ingredients:
Strawberry-250 gms
Sugar-250 gms
Lemon juice-3 tsp
Fruit pectin powder/liquid(thickening/jelling agent) -2-3 tsp

Method:

1.Wash and cut the strawberries and let it dry.
2.Make a juice from the strawberry or just crush the strawberries with some small chunks in it,however you wish.
3.Pour it in a kadai and let it boil.
4.When it starts boiling,add sugar,lemon juice and fruit pectin powder and mix well.
5.Boil all these together in medium heat until the liquid reaches 220 degree Fahrenheit.
6.This took exactly 15 minutes to reach the consistency.
7.Sterilize a glass bottle by putting it in the boiling water for 15 mins.
8.Remove it from water and keep it ready.
9.Now transfer the strawberry mixture into the sterilized bottle and close the lid.
(do not close the lid too tight)
10.In a big vessel,fill water and boil it nicely.
11.Place the bottle filled with the strawberry mixture into the water.
12.Fill the water into the vessel till where the jam is.or above the jam area.Not less than the jam area
13.Close it with the lid.
14.Let it boil in water for 10 mins exactly in medium heat.
(do not leave more than 10 mins.)
15.Remove it from the vessel and place it in a towel and let it rest for 24 hours or minimum 1 overnight.
16.Touch and check on top of the jam lid whether it is nicely pressed.
(If you press the jam lid,you should not hear any popping sound.If you hear it,then the jam bottle is not sealed well)
(if so,then again put it back in the boiling water for another 5 min. and recheck)
17.The top of the lid when pressed,should be tight and firm.
18.Do not open the bottle until it is nicely set.(leave unopened for 24 hours.)
19.Sweet strawberry jam is ready.

Note:
1.Take care when you handle with glass bottle,too much pressure or heat may cause the bottle to break.
2.Do not close the jam lid so tight or so loose.Close it medium tight.Use only metal lids,not plastic.
3.If pectin is not available,try using agar agar/china grass/kadal paasi.
 (For this,add 10 mg agar agar flakes to the strawberry juice and boil.
 Do not add sugar until the agar agar flakes are nicely cooked.
 All the other steps are the same as mentioned.)
4.If you do not want to try agar agar and pectin,just cook the strawberry and let it thicken on the stove top    for some more time.All the other steps are the same as mentioned.This jam will be little runny.
5.Do not add water in any of the steps.
6.You can try with gelatin powder too,but I'm not interested.
7.Unopened jams can be preserved up to 1 year in the refrigerator,opened or unsealed jams stays good for      3-4 months.
8.Try any fruits of your interest in the same method.Adjust sugar according to the fruit's sweetness.



Wednesday, June 25, 2014

NAVARATNA KURMA


Ingredients:
Onion-1 big (thinly sliced)
Tomato-1 medium (cut into small cubes)
Beans-1 cup (cut into 1 inch length)
Carrot-1/2 cup( cut into thick cubes)
Potato-2 medium(cut into thick cubes)
Peas-1/2 cup
Mint leaves-10 leaves 
Coriander leaves-1/2 cup
Cardamom-2
Cinnamon-1 inch
Cloves-2
Oil-2 tbsp
Salt- to taste
Water-1 cup

For grinding:
Coconut -1/2 cup
Saunf-1tsp
Cashew nut-5-6 pieces
Poppy seeds-1 tsp
Green Chillies-3-4
Ginger -1 inch


Method:
1.Cut all the vegetables and keep aside.
2.In a pressure cooker,add oil and add cardamom,cinnamon and cloves and let it splutter.
3.Add onion and saute well.
4.To this,add tomato and salt and mix well.
5.Now, add beans ,carrot,potato and peas and saute well.
6.Add mint leaves and coriander leaves to it.
7.Add water to it and pressure cook for 1 whistle.
8.Meanwhile,grind the items under 'for grinding' to a paste.
9.Release the pressure and add the grounded paste.
10.Cook till raw smell goes off.
11.Serve hot with chapati,parotta,idiyappam etc..

LAYERED CANTALOUPE JIGARTHANDA


Ingredients:
Cantaloupe- 1 fruit
China grass / Agar agar/ kadal paasi - 2 Tbsp
(Flakes or powder)
Milk- 200 ml
Edible Almond tree gum / Badam pisin - 2-3 pieces
Basil seeds/Tukmaria seeds -1/2 tsp
Sugar - 5-6 tsp(it should be added separately in each step)
Cardamom powder- 1 pinch(optional)
Water

Method:
For each layer,separate steps are involved

Step 1:
*Take the pulp from the cantaloupe and add 2 tsp sugar in a blender and grind it without water.
Step 2:
*Take 100 ml of cantaloupe juice and freeze it for garnishing on top of jigathanda.
Step 3:
*Soak edible almond tree gum and basil seeds each separately in 200 ml of water for 2-3 hours.
   (when soaked nicely,drain them and keep aside)
Step 4:
*Boil the milk in a milk boiler and reduce it to a thick cream.(like khova)
*Add 50 ml cantaloupe juice,cardamom powder,sugar to it and let it boil again.
*The consistency should be semi-solid,and not too liquid or too thick.
*You get a thick creamy cantaloupe khova.
Step 5:
*In a kadai, heat 200 ml water and when it starts to boil,add the china grass and let it cook until all flakes are dissolved.
*Add 2 tsp of sugar,only when the china grass flakes/powder is nicely dissolved.
*Add 100 ml cantaloupe juice to it and let it boil well.
*Pour it into a bowl or plate and do not touch until it becomes thick jelly.(then cut half of them into small cubes,and mash half of them)
Step 6:
*Chill all the items separately in the fridge.
Step 7:
*(ARRANGING LAYERS IN THE SERVING CUP)
   Add mashed china grass,soaked almond tree gum and cantaloupe juice one by one.
   Add creamy cantaloupe khova and add cut china grass jelly cubes.
   Finally scoop the frozen cantaloupe from the freezer on top of all layers.
   Garnish with cantaloupe pieces.
   Serve chill.

Note:
*Grind the full fruit,as you will need this juice in most of the steps.(You can keep some pulp for garnishing)
*Sugar can be added more or less according to your taste.
*This recipe takes little extra time to do.
*All the items can be done and stored in the refrigerator the day before serving.This saves time.
*Layering takes only few minutes,this can be done at the time of serving.

SOYA 65


Ingredients:
Soya chunks-500 gms
Rice flour- 1  1/2 tsp
Corn flour-1 tsp
Chilli powder-1/2 tsp
Ginger garlic paste-1 tsp
Pepper powder-1/2  tsp
Cumin powder-1/2 tsp
Lime juice(optional)-1 tsp
Salt- to taste
Curry leaves- 1 stick
Red food colour(optional)-a pinch
Oil-for deep frying

Method:
1.In a kadai,add water and salt and let it boil.
2.Now add the soya chunks and cook for 5 mins or till the soya is soft.
3.Drain the water and keep it aside
4.In a bowl,add cooked and drained soya,and all the items listed,one by one except oil.
5.Marinate and leave for 1/2 an hour.
6.Deep fry them in hot oil  with curry leaves until crisp.
7.Crispy soya 65  is ready.

PRAWN GRAVY



Ingredients:
Prawn-1/4 kg
Onion- 1 big (cut into very small cubes)
Tomato-1 medium (cut into very small cubes)
Ginger garlic paste-1 tsp
Green chillies-1
Chilli powder-1tsp
Turmeric powder-1/2 tsp
Pepper jeera powder-1/2 tsp(recipe in notes)
Garam masala powder-1/4 tsp(recipe in notes)
Coconut milk- 1/2 cup
Oil-2 tbsp
Salt- to taste
Coriander leaves-for garnishing
Lemon juice(optional)-1 tsp

Method:
1.Peel the outer shell,devein the prawn,clean and set aside.
2.In a kadai,add oil and add ginger garlic paste,onion and saute well.
3.When onion turns nice golden brown,add tomato and green chilli.
4.Add salt and mix well.
5.Now add all the powders one by one except pepper jeera powder.
6.Let them all cook for sometime and the oil should separate from the gravy.
7.Now add the coconut milk and let it boil.
8.Finally add the prawns and cook for 5-10 mins
9.Add pepper jeera powder and mix well.
10.Garnish with coriander leaves and a squeeze of lemon juice.

Note:
1.Do not over-cook the prawns,as it will become rubbery.
2.Don't forget to devein the prawns,both the sides.
3.Pepper jeera powder recipe:
  For this powder,dry roast pepper and jeera (1:1 ratio)in a kadai and grind them to a fine powder.
4.Garam masala powder recipe:
 Cinnamon,cloves,cardamom 1 : 3/4 : 1/2 ratio.(Just grind them to a fine powder all together).
3.This powder is used in all the items where I have mentioned garam masala powder.
4.Both the powders has a longer shelf life when stored in a dry airtight container.

Thursday, June 19, 2014

MUSHROOM PEAS BIRIYANI


Ingredients:
Mushroom - 1 cup
Peas -1/2 cup
Basmati rice- 2 cups
Onion-1 medium (thinly sliced)
Tomato-1 small (cut into small cubes)
Green chillies-2-3 slightly slit
Ginger garlic paste -1 tsp
Curd -2 tsp
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp
Biriyani powder- 1 tsp(optional)
Mint leaves- 1/2 cup
Coriander leaves-1/2 cup
Cloves-2
Cinnamon-1 inch
Cardamom-2
Oil-3-4 tbsp
Salt-to taste
Water- 3 1/2 cup

Method:
1.Soak the rice in water for sometime.
2.In a pressure cooker,add oil and add cloves,cardamom and cinnamon and let it splutter.
3.Now add ginger garlic paste,onion and saute well.
4.When onion turns golden brown,add tomato and mix well.
5.Add green chillies,chilli powder,turmeric powder,biriyani powder,curd  to it.
6.Add the mint leaves and coriander leaves and saute.
7.Add mushroom and peas and mix well.
8.Add water and let it boil.
9.Now add rice and  salt.
10.Pressure cook for 3 whistles.
11.Serve hot with chips,raita

Note:
1.Add 1/2 to 1 cup extra water if you are cooking in an electric rice cooker.

VEG AND EGG NOODLES


Ingredients:
Egg noodles/plain noodles-1 cup
Onion-1 medium (cut into very small cubes)
Beans-1/2 cup ( thinly cut lengthwise)
Carrot-1/2 cup ( thinly cut lengthwise)
Cabbage-1/2 cup ( thinly cut lengthwise)
Capsicum -1 ( thinly cut lengthwise)
Egg-2
Green chillies-2
Chilli powder-1/2 tsp
Tomato sauce-1 tbsp
Soya sauce-1 tsp
Chilli sauce-1 tsp
White/black pepper powder-2 tsp.
Oil-3 tsp
Salt-to taste

Method:
1.Boil water nicely and add 1 tsp oil and salt and cook the noodles.
2.Strain the water and keep aside.
3.In a pan,add oil and scramble the eggs with salt and pepper and keep aside.
4.In the same kadai,add oil and onion and saute.
5.Then add beans,carrot,green chillies and saute well.
6.Now add chilli powder,soy sauce,tomato sauce,salt and mix well.
7.Add capsicum and cabbage.
8.Now add the cooked noodles to it and add pepper powder for extra spiciness and saute well.
9.Add scrambled egg,spring onions/coriander leaves of your choice.
10.Garnish and serve hot with ketchup.

Note:
1.Be careful while cooking noodles,cook till it is 3/4 th done. Otherwise it will become sticky.
2.Don't forget to put oil while cooking noodles,this will prevent noodles from sticking.

Wednesday, June 18, 2014

CHANNA KURMA


Ingredients:
Channa- soaked for 6-8 hours
Onion-1 big (thinly sliced)
Tomato-1 medium (cut into small cubes)
Green Chillies-2
Ginger garlic paste-2 tsp
Mint leaves-1/2 cup
Coriander leaves-1/2 cup
Coconut -1/2 cup
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Chilli powder-1 tsp
Garam masala powder-1/4 tsp
Chicken masala powder-1tsp (optional)
Oil-2 tbsp
Salt- to taste

Method:
1.Pressure cook the channa for 3 whistles and keep it aside.
2.In a kadai,add oil and add onion and ginger garlic paste and saute.(keep some onion for grinding).
3.Then add tomato and salt and saute well.(keep some tomato for grinding).
4.Now grind the onion and tomato,green chillies kept aside with 2-3 tsp cooked channa.
5.Grind this nicely to a paste and add to the kadai mixture.
6.Add mint leaves,turmeric powder,coriander powder,chilli powder,garam masala powder and chicken    masala powder.
7.Cook well till raw smell goes off.
8.Now add the cooked channa and mix well.
9.Add water to it and let it boil.
10.Grind the coconut to a paste with water and add to it.
11.Let it boil and garnish with coriander leaves.
12.Serve this rich kurma with chapati,parotta,puri etc..

Note:
1.You can even omit coconut if your kurma is too thick.
2. Kurma will still taste good without coconut,as you add tomato,onion and channa ground mixture.



Tuesday, June 17, 2014

OATS NONBU KANJI (OATS PORRIDGE) RAMADAN SPECIAL


Ingredients:
Oats-1 cup
Moong dal(optional)-1/4 cup
Onion-1 medium(thinly sliced)
Tomato-1 small (cut into medium cubes)
Green chillies-3
Ginger garlic paste-1 tsp full
Mint leaves- handfull
Coriander leaves-handfull
Coconut milk-1/2 cup
Oil- 2 tsp
Salt- to taste

For Tempering:
Cardamom-1
Cloves-2
Cinnamon-1 inch
Cumin seeds-1 tsp
Fenugreek seeds- 1 tsp

Method:
1.In a pressure cooker,add oil and add all items under tempering.
2.Leave till nice aroma comes from it.
3.Now add ginger garlic paste and onion,green chillies and saute well.
4.Add tomato to it and cook well.
5.Now add mint leaves and coriander leaves.
6.Add water and salt and let it boil.
7.Now add moong dal,oats and cook for 2 whistles.
8.Open and add coconut milk and let it boil.
9.Serve it hot.

Note:
1.Oats can be cooked in open vessel too.
2.The same recipe can be done with broken rice.

THOOL BAJJI (ONION FRITTERS)



Ingredients:
Onion- 1 cup (thickly sliced)
Besan flour-1/2 cup
Rice flour-3-4 tsp
Turmeric powder- 2 pinches
Chilli powder-1/2 tsp
Pepper powder-1/2 tsp
Salt- to taste
Hing-2 pinches
Baking soda (optional) - a pinch
Red food colour- optional
Oil - for deep frying
Method:
1.Heat oil in a kadai until it is nicely hot.
2.Till then mix all the items listed except oil.
3.Spread and put the mixture here and there in the oil,so that it does not stick too much to each other.
4.Leave it in medium flame for sometime.
5.Turn it and leave for sometime until it is nicely done and crisp.
6.Thool bajji/Onion fritters are ready for evening snack.

Note:
1.You can add cabbage instead of onion or together with onion.
2.Any other vegetables of your choice can also be added.








POTATO PODIMAS


Ingredients:
Potato-3 nos.
Peas-1/2 cup
Onion-1 big (Thinly sliced)
Green chillies-2
Grated coconut-1/4 cup
Coriander leaves- for garnishing
Salt-to taste
Turmeric powder-1/2 tsp
Chilli powder-1/4 tsp
Hing(asafoetida)-2-3 pinch

For Tempering:
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Saunf-1/4 tsp
Curry leaves-1 stick
Red chillies-1
Chana dal-1 tsp
Oil-3 tsp

Method:
1.Boil the potatoes with salt and peel off the skin and cut into big cubes.
2.In a kadai,add oil and add items under tempering and let it splutter.
3.Now add onion,green chillies and saute till golden brown.
4.Add boiled peas and potatoes and mix well.
5.Add turmeric powder and salt and blend well.
6.Cover the lid and let it cook for sometime.
7.Now add grated coconut and coriander leaves and stir well.
8.Serve hot with sambar rice,curd rice etc..

Note.:
1.You can even make a white podimas without adding turmeric powder and chilli powder.
2.Add more chillies to add spiciness.
3.Try the same recipe with cauliflower,raw banana,cabbage etc..




CARROT RICE

Ingredients:
Rice-1 cup
Carrot- 3 thinly grated
Onion-1 big
Green chillies-4
Ginger garlic paste-1/2 tsp
Turmeric powder-1/4 tsp
Chilli powder-1/2 tsp
Oil-2 tbsp
Salt-to taste
Water- 2 cups
Coriander leaves

For Tempering:
Cardamom-2
Cloves-2
Cinnamon-1 inch
Bay leaves-1-2
Saunf-1/2 tsp

Method:
1.Soak rice in water for sometime.
2.In a pressure cooker, add oil and add all items under tempering one by one.
3.Let the aroma come out from it.
4.Now add onion,green chillies and ginger garlic paste and saute until it turns golden brown.
5.Add grated carrot,turmeric powder and chilli powder and saute until raw smell goes off.
6.Add coriander leaves.
7.Now add water and salt and let it boil.
8.Add rice and cook for 3 whistles.
9.Hot carrot rice is ready to serve.

Note:
1.Even left over rice can be used.
2.For this,from 2nd- 6th step is the same procedure and then add the cooked rice and saute well.Close the lid and leave for sometime.
3.Ginger garlic paste is optional.

Monday, June 16, 2014

STUFFED CHAPATHI

Ingredients:
For Chapati:
Wheat -1 cup
Milk-2 tbsp
Salt- to taste
Oil- 1 tsp
Water- as needed

For Stuffing:
Onion-1 medium (cut into thin slices)
Vegetables-any veg. of your choice.(Broccoli,Boiled mashed potatoes,peas,mushroom,beans,carrot etc.)
Green chillies-1(cut into very tiny pieces)
Turmeric powder-1/4 tsp
Chilli powder-1/2 tsp
Cumin powder-2-3 pinch
Garam masala powder-2-3 pinch
Salt- to taste
Ginger garlic paste-1/2 tsp
Oil- 1 tsp
Saunf-1/2 tsp
Coriander leaves - for flavour

Method:
For Chapati:
1.In a bowl,put the wheat flour,salt and blend well.
2.Now add the milk and oil and slightly mix with your fingers.
3.Add water little by little and knead the dough gently.
4.Dough should not be too thick nor too thin.
5.Make a soft dough and leave it aside for sometime.

For Stuffing:
1.In a kadai,add oil and when hot,add saunf and splutter.
2.Add onion and green chillies,ginger garlic paste and saute till slight golden brown.
3.Now add the vegetables and stir well.
4.Add chilli powder,turmeric powder,cumin powder,garam masala powder and salt.
5.Cook well till all the vegetables are soft.
6.No moisture should be left and the stuffing should be thick.
7.Add coriander leaves and mix well and remove from the stove.
8.Let it cool for sometime.

For Stuffed Chapathi:
1.Make balls from the chapati dough and the stuffing.
2.Take one chapati ball and give a press in the center and place the stuffing.
3.Now cover the dough fully with the stuffing inside,so that no filling comes out.
4.Add little dry wheat powder in the chapati maker and place the stuffed dough and roll it into circular          shapes.
5.Put it in a hot dosa tawa and sprinkle oil and flip it to cook on both sides.
6.Hot stuffed chapatis are ready to serve with raita,kurma etc..

Note:
1.If you are using potatoes,dont mash them too much.Chunks of potatoes gives a good taste.
2.If veggies take a long time to cook,steam cook them before adding in the kadai.



Saturday, June 14, 2014

BROCCOLI MUSHROOM MANCHURIAN (DRY)


Ingredients:
Mushroom,Broccoli - 1 cup(cut into florets and wash)

For batter:
Maida-2 tsp
Rice flour-1 tsp
Corn flour-1 tsp
Soy sauce-1/2 tsp
Pepper powder-1/2 tsp
Salt-to taste
Water-to make batter
Oil- for deep frying

For sauteing:
Ginger-1 inch (cut in thin slices)
Garlic -3 (cut into small cubes)
Green  chillies-3(cut into small pieces)
Onion-1 medium (cut into small cubes)
Soy sauce-1/2 tsp
Tomato sauce-2 tbsp
Chilli sauce-1 tsp
Spring onion-for garnishing
Red food colour- a pinch
Oil - 2 tsp

Method:
1.In a bowl,mix all the items under 'for batter' with water.
2.The batter should be like dosa batter consistency.
3.Heat oil in a kadai.
4.Dip the broccoli and mushroom one by one and deep fry them.
5.Fry the entire veggies and keep it aside.
6.In a wide pan,add 2 tsp of oil and add ginger,garlic,onion, green chillies and saute till nice golden brown.
7.Add all the sauces,food colour and cook them with little salt.
8.Now add the fried veggies to it and mix well.
9.Let them rest in simmer flame for sometime.
10.Blend them well as all the sauces mixes in the veggies.
11.Garnish with spring onion and serve.

Note:
1.Don't make the batter too thick,as it will make the fried vegetable more chewy.
2.Use only less soy sauce,it will make the manchurian too tangy.
3.Can use any non-veg varieties,cauliflower,and mixed veggies for the same recipe.

BREAD UTHAPPAM


Ingredients:
Bread slices-5
Rice flour-2 tsp
Maida-1 tsp
Rava(Sooji)-2 tbsp
Onion-1 medium (cut into small cubes)
Tomato-1/2 (cut into small cubes)
Green chillies-2
Carrot-1 (cut into small cubes)
Capsicum-1/2 (cut into small cubes)
Baking soda-1 pinch(optional)
Salt-to taste

Method:
1.Cut the bread into small pieces and grind it in mixer with water.
2.Pour it in a bowl and add all the items listed,one by one.
3.Mix them well.
4.Make the batter little thinner than idli batter.
5.In a dosa tawa, sprinkle little oil and pour a scoop of batter.
6.Leave it for sometime.
7.Turn it and let it cook for sometime.
8.Serve with hot chutneys.

Friday, June 13, 2014

CHICKEN KURMA


Ingredients:
Chicken-500 gms
Ginger garlic paste-3 tsp
Green chillies-2 (slightly slit)
Onion-2 big (thinly sliced)
Tomato-1 big(cut into small cubes)
Curd-2 tsp
Chilli powder-2 tsp
Coriander powder-2 tsp
Mint leaves-1/2 cup
Coriander leaves-1/2 cup
Lemon juice-2 tsp
Garam masala powder-1/2 tsp
Oil-3 tbsp

For grinding:
Coconut-1/2 cup
Poppy seeds-1 tsp
Cashew nuts-optional

Method:
1.Wash the chicken and keep it aside.
2.Pour oil in a pressure cooker and add onion and ginger garlic paste and saute well.
3.To this add green chillies and when onion turns golden brown,add tomato.
4.Add chilli powder,coriander powder and garam masala powder.
5.Now add salt,mint leaves,coriander leaves,lemon juice and curd and mix well.
6.Let it cook well till the oil comes out from the masala.
7.Now add the chicken to it and mix well.
8.Add little water and pressure cook for 1 whistle.
9.Grind the items under grinding to a fine paste.
10.Add the grounded paste to the chicken and let it boil for 4 to 5 minutes.
11.Serve it hot with chapati,parotta,Ghee rice,Idiyappam etc.

Note:
1.If tomato and curd itself is sour,do not add lemon juice.
2.Garam masala powder is a grounded powder, home-made with cinnamon,cloves,cardamom with
1 : 3/4 : 1/2 ratio.(Just grind them to a fine powder all together).
3.This powder is used in all the items where I have mentioned garam masala powder.
4.It has a longer shelf life when stored in a dry airtight container.
5.Can try the same recipe with mutton too.
6.Vegetarians can substitute with potatoes.

DAL BIRIYANI (PARUPPU RICE)


Ingredients:
Basmati rice or biriyani rice-1 cup
Moong dal-1/3 cup
Onion-1 big(thinly sliced)
Tomato (optional)-1/2 (cut into small cubes)
Green chillies-2-3 slightly slit
Garlic-8 pods (peeled and thinly sliced)
Turmeric powder-1/2 tsp
Mint leaves- 1/2 cup
Coriander leaves-1/2 cup
Cloves-3
Cinnamon-1 inch
Cardamom-2
Oil-3-4 tbsp
Salt-to taste
Water-2 1/4 cup (for dal and rice included)

Method:
1.Soak the rice in water for sometime.
2.Dry roast the dal in a tawa till you get a nice aroma and slightly golden brown.
3.Now wash and drain the dal.
4.In a pressure cooker,add oil and add cloves,cardamom and cinnamon and let it splutter.
5.Now add onion and saute well.
6.When onion turns golden brown,add tomato and mix well.
7.Add green chillies,garlic slices,turmeric powder to it.
8.Add the mint leaves and coriander leaves and saute.
9.Add water and let it boil.
10.Now add the roasted and washed dal and rice together.
11.Add salt.
12.Pressure cook for 3 whistles.
13.Serve hot with spicy gravies or curries.

Note:
1.Add 1/2 to 1 cup extra water if you are cooking in an electric rice cooker.




FRIED TOOR DAL RASAM


Ingredients:
Toor dal -1/2 cup
Onion - 1 medium(cut into small cubes)
Garlic-6-7 pods (just peeled)
Turmeric powder-1/4 tsp
Tamarind-lemon size
Oil-2 tsp
Kulambu milagai podi-1 1/2 tsp
Salt-to taste
Water-drained from washed rice
Method:
1.In a kadai add 2 tsp of oil and fry the toor dal till you get a nice aroma from it.
2.Slightly wash the dal and put it in a pressure cooker.
3.Add water(water drained from washed rice-kalani thanni) to it.
4.Add turmeric powder,onion and garlic to it.
5.Pressure cook for 2 whistles and leave the cooker without opening for sometime.
6.In a separate bowl,take the tamarind paste and add kulambu milagai thool,salt and mix it with water.
7.Now open the cooker and add the tamarind mixture and add more water if needed.
8.Off the stove when it starts to boil in the corners like normal rasam.
9.Hot fried toor dal rasam is done.
Note:
1.Toor dal should only be cooked and not mashed.
2.Toor dal should be seen in the rasam.
3.Don't allow the rasam to boil for a long time.
4.Add kulambu milagai podi more or less to adjust spiciness.