Simple Moms Okra/Vendakkai Fry with Homemade Pepper Powder

Vendakaai poriyal is one of my favourite from my mom. This is her recipe and this recipe got a secret ingredient which is fresh homemade pepper powder.My mom always prepares this poriyal for me exactly before and on the day of my mathematics exams becos it is told that, on having ladies finger, you can score good marks in maths. Yes i am poor in the maths subject. but i managed to score good marks, all bcoz of Vendakaai i guess. Anyways here is the receipe.....

INGREDIENTS U NEED:
1.Ladies Finger / Okra / Vendakaai - 1 Kg
2.Homemade pepper powder-1tbs
3.Salt as needed
4.Oil -1/4cup

UTENSIL:
Nonstick bottomed pan

METHOD OF PREPARATION:

• Trim the head an tails of Ladies finger and slice the Ladies Finger very Finely.
• Heat Oil in a Pan add the finely chopped Okra/ Ladies finger and fry it. it first turns into dark green colour and then it becomes sticky. when it becomes sticky add salt to the ladies finger and saute them. fry it for atleast 4-5 mins in slow flame 
• Finally add pepper powder and fry it untill the ladies finger becomes crispy and brown and cooked.

GOES WELL WITH:

     Curd rice

Village style Okra /Vendakkai Fry

Okra also known as ladiesfinger in English, vendakkai in Tamil, bhindi in Hindi, bendakayi in Telugu has a lot of medicinal values. It is a good source of dietary fiber, Vitamin C, Folic Acid, essential B vitamins as well as magnesium, manganese and potassium.My husband and kids love this poriyal so i make it so often in my kitchen. It goes well along with curd rice or any kind of rice .This is a traditional method of preparing ladiesfinger curry for rice in South Indian households. Here is the receipe.....

INGREDIENTS U NEED:
1.Ladiesfinger - 1 lb
2.Green chillies - 2 slit lengthwise
3.Coconut-1/2cup(Optional)
4.Seasoning-Mustard seeds,Curry leaves
5.Oil - 5 spoons
6.Salt as needed

UTENSIL:
Deep pan

METHOD OF PREPARATION:

• Wash the ladiesfingers/okra and wipe them dry with a kitchen towel. If they remain wet they turn mushy while cooking. Slice the okra into small pieces .
• In a frying pan, heat the oil and add the mustard seeds ,Once they start spluttering, add the curry leaves followed by the green chillis. Saute till they turn slightly brown.
• Add the ladiesfinger/okra.Keep on medium flame and fry till the stickiness of the okra disappears and gets cooked well.
• Add the salt, coconut(optional)and mix well. Cook for two more minutes on a medium flame and remove from heat. 

GOES WELL WITH:

      Sambar,Curd and Rasam rice

Boiled Dry Peanuts

This is my favorite snack of all times which is very simple to cook.Its really easy to make, it makes for a great party snack too.Here it goes...

INGREDIENTS U NEED:

1.Dried peanuts- 2cup
2.Salt as needed

UTENSIL:
Big pot

METHOD OF PREPARATION:

• First soak the peanuts in water for 2hrs and drain the water 
• Now Fill a large pot of cold water and salt it liberally about 2tbsp. Add the 2 cups of raw peanuts to the cold water and place it on high heat. As soon as the water comes up to a boil, reduce the heat to medium-high.
• Let is gently boil for another 15-30 minutes or until the peanuts are completely cooked. It should have a bite to it yet be soft to bite into. Drain and let it cool to room temperature and its ready to eat.

Mango Pickle

Homemade pickles are a great way to cut down sodium in diets. These are much better than the store-brought ones loaded with salt, preservatives, and oil.My husband and kids love to have pickle with every meal, so I started making pickles like garlic,Lemon, tomato and mango pickle in batches and now we are having them instead of our usual ones. This chopped mango pickle is my MIL version . I love this pickle with mixed rice varieties, particularly with briyanis,curd rice etc.The pickle should be salty when it is made, as time passes, the pieces soak the salt and it also increases shelf life.Here how i made it....

INGREDIENTS U NEED:

1.Mango pieces-3big
2.Red chilli -50gm (Dry under the sun for 1hr and grind into powder) or Red chilli powder -1/2cup
3.Mustard seeds-1tbs
4.Methi seeds-2tbs
5.Asafoetida-1/4tbs
6.Turmeric powder-1/2tbs
7.Seasoning-mustard
8.Sesame oil or any oil-2Cups
9.Salt as needed

METHOD OF PREPARATION:

• Wash the mangos and Cut into medium pieces and put it into a big storage container.
• Now In a pan fry methi seeds and mustard seeds and Grind to a powder. 
• In a bowl add grinded chilli powder,asafoetida,turmeric powder,salt,mustard methi powder and mix it together well.
• Meanwhile add little more oil in a pan once its hot add mustard seeds let it splutter then add the mixed powder and switch of the gas immediately and let it cool down for couple of hours.
• Once its cool down pour  this mixture into mango pieces and mix well and leave it for couple of days untill it leaves the juice.

NOTE:
    Store in the air tight container.This pickle stays for 6-10months 

GOES WELL WITH:

      Any rice especially Curd rice

Spaghetti with Vegetables

Pasta is such a easy dish usually I  make it for a quick dinner.All the kids love pasta with sauce,cheese,meatballs etc but this dish i cooked with indian twist very simple to make and tastes yummy.Here I made my pasta this way..

INGREDIENTS U NEED:

1.Spaghetti -1small pack
2.Onion-1(Chopped finely)
3.Garlic-2cloves(Finely chopped)
4.Vegetables-Green pepper,Carrots,Yellow pepper(Chopped into cubes)
5.Chilligarlic sauce-2tbs
6.Tomato sauce-3tbs
7.Soya sauce-2tbs
8.Pepper powder-1/2tbs
9.Salt as needed
10.Scallions-1/2cup(Chopped finely)
11.Oil

UTENSIL:
Big pot
Frying Wok

METHOD OF PREPARATION:

• Boil water in a big pot,once its starts boiling add little salt and 2tbs of oil.To this add pasta and cook for 8 to 10mins or untill done and drain the water.
• In a mean time heat another pan add oil,add onion and  fry them untill they become traslucent and it takes about 5mins.
• Now to this add garlic and chopped veggies and fry them with pinch of salt for another 5mins
• Then add chilligarlic sauce,tomato sauce,soya sauce and pepper powder and mix together untill everything combined well.
• Now add cooked pasta and mix everything so that masala and veggies get mixed with pasta and serve hot by garnishing some chopped scallions.

GOES WELL WITH:

    Gobi manchurian

Bobattu/Puran Poli with Moong dhal

Bobbattu or poli are prepared in almost every Telugu home during ugadi festival.This is One of my favourite sweet which we prepare every year during the festival.Bobattu which is also known by the name of Puran Poli in Tamil or Bhakshalu in Telugu.Its basically a bread with sweet-lentil stuffing prepared with refined flour,sugar or jaggery and Moong dhal or split bengal gram lentil.My MIL makes excellent bobattulu and here i am posting her recipe on how to prepare them….

INGREDIENTS U NEED:

1.Moong dhal or chana dal -2cups soaked in water for 2 hours and drained
(split gram lentil)
2.Jaggery -1cup(you can adjust the sugar or jaggery according to your choice)
3.Maida or All purpose flour-2 cups
4.Turmeric powder-1/4tbs
5.Baking soda-Pinch(Optional)
6.Cardamom powder -1/4tbs
7.Salt as needed
8.Oil

UTENSIL:
Tawa or Flat pan 

METHOD OF PREPARATION:

• First Mix maida flour,pinch of salt,turmeric powder,soda,2 tbsps oil and enough water to make a very soft and sticky dough.Knead well and leave it and let it sit down for couple of hours.
• Secondly Cook moong dhal  with enough water in a pan or pressure cooker till it becomes soft and mushy.Cool.Grind to a fine paste with jaggery and pinch of salt till they blend and form a lump such that you can prepare small balls for stuffing.
• Add cardamom powder and pinch of salt and mix well.Turn off heat and cool.Prepare small lemon sized balls with this lentil mixture and keep aside.
• Now Grease your hands with oil to knead the dough and take a small portion of dough and flatten it into a disc of the size of your palm. Place a ball in the centre and draw the edges of the dough from all sides to cover the lentil ball completely.
• Take a sheet of transparent plastic wrap or a plaintain leaf and gently flatten each ball carefully with your fingers to form a 6″ to 8″ diamater flat circular bobattu/poli (grease your hands while flattening).
• Fry it on low flame on a hot griddle or tawa.Roast both sides till brown spots appear.
• If u want Smear with ghee on both sides when done.Serve warm or cold.

Note:
  You can store the ‘bobattulu’ for a few days in an air tight container or in the refrigerator. 
 

 
GOES WELL WITH:
    Banana mixed with ghee

Simple Coconut Chutney

The breakfast of South Indians will normally be either idli with chutney, dosa with chutney or sambar, ven pongal or uppuma. Some also include urad dhal vada or methu vada in their regular breakfast like 2 idli, 1 vada or 2 dosa with 1 vada.Here is the simple coconut chutney receipe...

INGREDIENTS U NEED:
1.Grated coconut - 2cups
2.Red chilli - 2
3.Garlic-1clove

4.Salt to taste

5.Seasoning-Mustard seeds,urad,curry leaves,asafoetids a pinch
6.Oil - 1 teaspoon

METHOD OF PREPARATION:

• First Grind coconut,red chilli, garlic to a fine paste in a blender.
• Now Heat oil in tava. Spurt mustard seeds, curry leaves, asafoetida and pour it in paste. Add enough salt and mix well. Chutney is ready.  

NOTE:
The red chilli can be replaced by green chilli also and ginger can also be replaced by garlic.

GOES WELL WITH:
   Idly ,dosa and pongal

Onion Chutney(Premascookbook)

I tried this onion chutney with dosa it tastes really so good so try it out .......

INGREDIENTS U NEED:
1.Red onions- 3
2.Garlic- 5 cloves
3.Red chilli-2
4.Tamarind- 1 inch piece(small)
5.Salt to taste
6.Seasoning-Mustard seeds,Split urad dal,Curry leaves
7.Oil- 4 tsp

METHOD OF PREPARATION:

• Peel, wash and cut the onions into cubes.
• Heat 2 tsp oil in a pan and add the onions and peeled garlic.
• Fry in oil till onions turn golden brown. Remove from fire and cool.
• Grind the onion mixture with tamarind,Red chilli and salt.
• Heat the remaining oil in a pan and season it with mustard seeds , urad dal and curry leaves. Add this to the ground onion paste. 

GOES WELL WITH:

      Idly or Dosa

RATING:
***

Omellette Curry

Omellette curry is a yummy sidedish for fried rice.First time i tried it and i fall in love with it.It is very simple and quick receipe so try it out.... 

INGREDIENTS U NEED:
1.Egg-4
2.Onion-1(Chopped Finely)
3.Tomato-1(Chopped Finely)
4.Green chilli-3(Slit)
5.Gingergarlic paste-2Tbsp
6.Turmeric powder-Pinch
7.Garam masala-Cinnamon,Cloves
8.Seasoning-Mustard,cumin
9.Salt as needed
10.Oil

UTENSIL:
Dosa maker
Small deep pan

METHOD OF PREPARATION:

• First In a dosa pan add a spoon of oil crack one egg and cook it both sides untill its done and do the same with rest of other eggs and keep it aside.
• Now Heat the oil in a frying pan, add mustard, cumin seeds when its begins to splutter, add the whole garam masala.
• Add the onion  fry it for few mins and then ginger garlic paste and sauté for two minutes.
• Add the tomato,salt,turmeric powder and sauté everything for two minutes. Now add the cooked omelette's and mix it well together so that all the masala will coat nicely and switch off the flame.
• Finally Garnish with some corriander leaves .

GOES WELL WITH:

     Fried rice and roti

RATING:
****

Brinjal/Kathrikai Rice

I love anything with eggplant in it. Roasted, grilled, fried, sauteed, curried etc...I don't remember liking Brinjal/kathirikkai so much as a kid but now, I pick it up every week during grocery shopping. The basic recipe i took it from tv and made with little different .Try it out... 

INGREDIENTS U NEED:
1.Brinjal-5-6(Criss-cross cuts into it from the base almost upto the stalks)
2.Cooked rice-3cups
3.Onions-1(Finely choped)
4.Garlic-5cloves
5.Tamarind-lemon size
6.Dry or fresh coconut-5tbs
7.Turmeric powder-Pinch
8.Seasoning-mustard,urad dhal,curry leaves
9.Salt as needed
10.Oil

GRIND:
Corriander seeds
Fenugreek seeds
Red chilli
Khus Khus
Cinnamon
cloves
Coconut
Fry the above items in a little oil and grind with onion,garlic,turmeric powder,salt,tamarind and dry or fresh coconut

METHOD OF PREPARATION:

• First stuff the brinjal with the grinded mixture and keep it aside.
• Meanwhile in a pan add oil,seasoning,onions and saute it for few mins
• Then add stuffed brinjal and fry it for 5-10mins and add little water and mix it well and let it cook untill it becomes thick and oil seperates on top and let it cool down .
• Now in a cooked rice add little oil and mix it to get rid of the stickyness and then add the brinjal mixture and mix it together well ,adjust the salt as per the taste.
• Finally garnish with corriander leaves.

GOES WELL WITH:
      Omellet Curry

Simple Potato Curry For Chapathi

Potato Curry that is usually served with chapathi or puri is a simple recipe and almost like a dry saute and curry consistency.Try it out...

INGREDIENTS U NEED:
1.Potato-4
2.Onion-1(Thinly sliced)
3.Green chilli-2(Slit)
4.Turmeric powder-Pinch
5.Seasoning-Mustard,urad dhal,chana dhal,curry leaves
6.Corriander leaves-To garnish
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• First boil the potato and peel the skin and crumble with hand
• Heat oil in a cooking vessel, add mustard seeds and let it splutter. Add urad dal and channa dal fry till they turn red. Add fresh curry leaves and  green chillis and saute for a few secs.
• Add the sliced onions and saute on medium heat for 4-5 mts or till the onions turn transparent. Add the turmeric pwd and combine. Add the crumbled boiled potatoes and adjust salt. Place lid and cook for 3 mts.
• Add a cup of water to the potatoes and increase flame, cook for 2 mts. Reduce flame and place lid and cook for 4-5 mts.
• Remove lid and give a good stir until the curry slightly thickens and Garnish with coriander leaves .

GOES WELL WITH:
      Chapathi and Puri

Peanut chutney with Raw Mango

Peanut chutney with mango is a simple chutney and makes great accompainment to any breakfast items like idly, dosa, upma and pongal. It is all of our favourite chutney and i make it very often.Here it follows...

INGREDIENTS U NEED:
1.Fried Peanuts- 1cup(Skin removed)
2.Mango-1cup(Remove the skin and chopped)
3.Green chilli or Red chilli-2or3
4.Garlic-2cloves
5.Curry leaves-2strings
6.Salt as needed
7.Seasoning-Mustard,cumin,urad dhal,curry leaves
8.Oil

METHOD OF PREPARATION:

• First grind all the ingredients from 1 to 6 with little water untill smooth in a blender.
• Now heat a tablespoon of oil in a pan ,add seasoning once its starts spluttering pour it into the grinded chutney and serve.

GOES WELL WITH:

     Idly and Dosa

Homemade Drumstick sambar

Drumstick sambar is our all time favorite sambar which goes with breakfast like dosa,idly,pongal etc and hot steamed rice very easy  and simple to cook.Drumsticks can be substituted by almost any veg of your choice.You can try with a combination of potatoes,carrots and beans,brinjal,noolkol etc....Here goes the receipe

INGREDIENTS U NEED:
1.Drumstick/Murunkai-2-3fresh or frozen
2.Thuar dal-1cup
3.Tamarind pulp-1/2cup

4.Onion-1(Chopped)

5.Tomato-1(Chopped)
6.Homemade sambhar powder or chilli and corriander powder -2tbs
7.Turmeric powder
8.Seasoning- mustard, uraddal,hing, green chillies,curry leaves
9.Salt-to taste
10.Cilantro  - To garnish

11.Oil

METHOD OF PREPARATION:

• First Pressure cook dal in enough water with turmeric powder for 3-4whistle and mash it untill smooth.
• Heat oil in a deep pan,splutter mustards and brown the urad dal, hing.onions and green chillies , sauteing continuously,Add the curry leaves and tomatoes and salt fry it.
• Add the drumstick pieces saute it for few mins,add homemade sambar powder and the mashed dhal with little water to the pan.when it boils  close the pan with a lid and simmer till they are almost cooked.
• Finally addd the tamarind extract and let it simmer for a 10 minutes.
• Check salt and the consistency of the sambhar,as it should not be too thick or too watery.Garnish with chopped cilantro and serve hot with rice.

GOES WEL WITH:
     Hot rice

Rava dosa

Rava dosa is tastiest and easiest dosa to make and its very simple delicious breakfast to start the day.This is my kids favorite food. Here  is the receipe....

INGREDIENTS U NEED:
1.Rava-2cup
2.Rice flour-1/2cup
3.Maida-1/4cup
4.Onion-1(Finely chopped)
5.Green chilli-2(Finely chopped)
6.Pepper-1tbs(Crushed)
7.Ginger-1inch(Finely chopped)
8.Corriander leaves-1/2bunch(Finely chopped)
9.Salt as needed
10.Oil

UTENSIL:
Dosa Maker

METHOD OF PREPARATION:

• Mix all the ingredients from 1 to 9 very well with enough water and make a lump free watery mix.
• Heat the Dosa pan in medium flame, when hot, spill the mix all over, just spill them all over the pan in any shape, make sure you don’t spread them out like you make ordinary Dosa. Add some oil on top and allow it to cook for at least 5 min – 10 min or till they turn golden brown on the first side in medium flame and turn the other side and cook properly till they turn golden brown on the first side before turning over.  

 GOES WELL WITH:
    Coconut Chutney

Plain Tomato Pickle ~ MIL VERSION

This tangy pickle from Andhra Pradesh (in South India) is so tasty it can be eaten with just plain boiled rice! Store it in the refrigerator and it will keep for a while.

INGREDIENTS U NEED:
1.Tomato-1kg(washed and cubed)
2.Tamarind-golf-ball sized lumps 
3.Green chilli  or  Red chilli -8-10
4.Fenugreek powder-1tbs(Fry and make powder)
5.Turmeric powder
6.Seasoning-mustard,asafoetida
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• First grind tomato,tamarind and green chilli untill smooth.
• Now in a big pan boil the grinded tomato with enough salt untill it  becomes thick or untill all the water evaporates
• Now heat little more oil in a pan,add mustard,asafoetida,turmeric powder,fenugreek powder and boiled tomato and let it cook in the medium flame untill oil floats up

GOES WELL WITH:
    Everything

Tamarind Rice with Leftover Rice

Tamarind rice is my all time favorite dish since childhood,its like a biryani for me but anyways this rice can be made with leftover rice or freshly cooked rice but it tastes so good and better with leftover rice.Try it at home....

INGREDIENTS U NEED:
1.Boiled rice or Left over rice - 4cup
2.Tamarind pulp-l cup
3.Raw Peanuts-1/2cup
4.Seasoning-Mustard,Cumin,Urad dhal,Fenugreek seeds,Curry leaves
5.Oil
6.Salt as needed

METHOD OF PREPARATION:

• In a bowl add boiled rice and mix it together with tamarind pulp ,salt and turmeric powder and keep it aside.  
• Heat oil in a pan,add seasoning,peanuts saute it for few mins.
• Then add rice and fry it for 5 mins or until hot enough to eat and garnish with corriander leaves and adjust salt according to the taste.

GOES WELL WITH:
      Potato fry

Potukadalai with Coconut Chutney

Potukadalai chutney is very easy to make and it doesn't take much time at all and it tastes very good with any breakfast items and even for appetizers.Try it out...

INGREDIENTS U NEED:
1.Pottu kadalai – 1cup
2.Green Chillies – 2 Nos
3.Coconut-1/2cup

4.Tamarind-little

5.Salt as needed
6.Seasoning-Mustard,Urad dhal,Jeera,curry leaves
7.Oil

METHOD OF PREPARATION:

• First  grind pottu kadalai, green chillies, coconut, tamarind and salt together to a fine paste.
• In a small kadai put the oil and when it is hot add mustard. When it pops up add urad dhal, jeera and curry leaves and fry till the urad dhal turn light brown. Pour this seasoning over the chutney.
• Chutney is ready now. 

GOES WELL WITH:
      Dosa and Idly

Vermicelli/Sevai noodles

Vermicelli noodles is very easy to make and mostly kids love this food and its my favorite dish too which i make it so often.Here i am with the receipe....

INGREDIENTS U NEED:
1.Vermicelli- 1 packet
2.Big Onion- 1(chopped)
3.Green Chili -5(Slit into two)
4.Raw Peanuts-1/2cup
5.Seasoning-Mustard,Urad Dhal,Channa Dhal,Curry Leaves 
6.Turmeric powder-1/4tbs
7.Lemon juice-4tbs
8.Salt as needed
9.Oil 

UTENSIL:
Big pan

METHOD OF PREPARATION:

• In a vessel boil some water with little salt,add Vermicelli and boil it according to the package or untill it becomes soft. Filter the water using a food strainer and keep it aside in a plate.
• Meanwhile, heat oil in a pan. When hot, add mustard, urad dhal , channa dhal. When mustard splutters, saute onion, green chili, , curry leaves and fry for 2 min and add peanut and fry till it becomes golden brown.
• Now add salt,turmeric powder and lemon juice leave it for a min.
• Finally Add the cooked Vermicelli and mix them together gently. If required add salt. 

GOES WELL WITH:
     Pickle

Broadbeans/Avarakai Poriyal with Peanut

Avarakkai cooked with peanuts tastes so good and goes very well as a sidedish for sambar or rasam rice.In our hometown we cook most of the vegetables fry  with peanuts tastes delicious. Here is the receipe....

INGREDIENTS U NEED:
1.Avarakkai / Broad beans-5cups
2.Seasoning-Mustard Seeds,Urad Dhal,Curry Leaves,cumin seeds
3.Red chilli powder-1tbs
4.Salt to taste
5.Roasted Peanuts powder-1cup
6.Garlic-5cloves
7.Onion-1(chopped)
8.Oil

METHOD OF PREPARATION: 

• Heat oil and add mustard seeds, urad dhal ,cumin seds and curry leaves. Fry till mustard splatters. 
• Add onion fry it for few mins and then add avarakkai and salt. Cook till its done. 
• Now add the ground peanut mix and red chilli powder and crushed garlic. Cook for another 2 minutes mixing in between and switch of the stove.

GOES WELL WITH:

    Rasam and Sambar Rice

Pepper Kuzhambu

Pepper Kuzhambu is called as Mirayalu Pulusu in telugu .We make this kuzhambu whenever somebody is suffering from severe cold.If u eat this curry with hot steamed rice for couple of days the cold will be gone.So try this and see whether it works for u...

INGREDIENTS U NEED:

1.Pepper-3tbs(Make as powder)
2.Onion-1(Chopped )
3.Tamarind Pulp-lemon size
4.Garlic-1cup
5.Turmeric powder-1/4tbs
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• Soak tamarind in 1 cup water for 15-20mins, extract the tamarind water/juice and keep aside.
• In a pan heat oil add mustard seeds and allow it to crack, curry leaves and garlic and onion saute for few mins
• Then add pepper powder,crushed ginger let it fry untill smell comes
• Then add tamarind pulp,salt and turmeric powder and let it cook for 5mins and switch of the gas

GOES WELL WITH:

    Hot Steamed rice

Tandoori Chicken with Garlic bread

Tandoori chicken with garlic bread is good combination which i make it so often especially in summer i grill it during winter i bake it and this a baking method. This chicken with garlic bread is mine and my daughters favorite food.Here i am with the recipe...

INGREDIENTS U NEED:

1.Chicken-2lbs
2.Curd(yogurt)-1/2cup
3.Ginger garlic paste-3tbs
4.Lemon juice-3tbs
5.Red chilly powder-2tbs
6.Garam masala powder-2tbs
7.Butter-5tbs
8.Oil-as needed
9.Salt to taste
10.Red food color 

METHOD OF PREPARATION:

• Cut the chicken into small pieces and make slits in them.
• Take a big bowl and put the chicken in it. Now add the red chilly powder, lemon juice and salt. Mix it all up and let the chicken marinate for at least an hour. 
• Now in another bowl pour the curd , add the ginger garlic paste, lemon juice, garam masala and food color. Beat it nicely so that all the ingredients blend well and there should be no lumps. 
• Now add this to the chicken and mix it well. Now with the help of a fork make as many tiny holes as you can in the chicken. This will help the masala to keep into the chicken.
• Marinate it for another hour and then refrigerate it over night.
• Preheat your oven to 350F. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.
• Bake for approximately 15-20minutes, then turn pieces and bake for another 20 minutes. Test chicken to see if cooked.
• Garnish with onion roundels and lemon juice and serve hot

GOES WELL WITH:

    Garlic bread

RATING:
****

My version of Mutton Biryani

Mutton biryani is one of my favorite dish.I make this biryani atleast one every month which tastes very well with raita and chicken fry.Here is the receipe  

INGREDIENTS U NEED:
1.Goat or lamb meat cut into medium sized pieces - 2lbs
2.Gingergarlic paste -3tbs
3.Onion thinly sliced -3cups
4.Tomato - 2
5.Mint leaves -1bunch
6.Corriander leaves-1/2bunch
7.Basmati Rice-4cups
8.Chilli powder-2tbs
9.Corrinader powder-1tbs
10.Cumin powder-1/4tbs
11.Garam masla powder-1tbs
12.Salt to taste
13.Curd-2tbs
14.Lemon juice-2tbs
15.Seasoning-Cinnamon,fennel seeds,cardamom,cloves,star anise,bay leaves
16.Oil

METHOD OF PREPARATION:

• Wash and soak the rice in cold water for at least 30 minutes.
• In a pan, heat some oil , add all the seasoning and onion and saute it for few mins,then add gingergarlic paste,mint leaves and corriander leaves fry it for few mins
• Then add tomatoes,mutton pieces,chilli powder,corriander powder,cumin powder,garam masala powder and salt  let it cook untill the pieces are half cooked
• Then add water(1cup rice:11/2water),lemon juice and curd let it boil for 5mins
• Then add rice and slow down the stove and cook it for 30-45mins
•  Switch off the stove and let stand till it cools down.
• Delicious mutton biryani is ready. Garnish with coriander leaves, squeeze a fresh lime over the biryani and serve it

 GOES WELL WITH:
       Mint chutney and Raita

Batura(Kavyasnaimish)

This is my favorite dish which i tried it from kavyasnaimish it came out perfectly good.

INGREDIENTS U NEED:

1Maida(All Purpose Flour):2 cups

2.Sooji:1/2 tbspn

3.Sour Curd:1 cup

4.Salt:acc to ur taste

5.Water:Only if needed

6.Oil:for frying Bathuras

METHOD OF PREPARATION:

• Take Maida, sooji, salt in a bowl and mix it well with sour curd.Knead it well n smooth.
• If u need add little water and make it into a soft dough and cover it wid a lid and set it aside for 15 mins and knead it well.
• Divide the dough into equal portions and make them into round pooris.
• Dont make the Bathura very thin,this make make your bathura's turn crisp.
• Pour oil in a skillet and let it heat(check whether the oil is ready for frying or not)
• Now fry the bathuras and put them on a paper towel so that it will absorb the excess oil.

GOES WELL WITH:

    Channa masala

RATING:
*****

Channa Masala (Kavyanaimish)

I tried this channa masala with batura it tatses so so good.
 
INGREDIENTS U NEED:
1.Chick Peas: 1.5 cup(I used canned Chick Peas)
2.Onion:2 medium(finely chopped)
3.Ginger Garlic Paste:1 spn
4.Coriander Powder:1 spn
5.Cumin Seeds:1 spn
6.Cloves:3-4
7.Cinnamon Stick:1/4 inch
8.Elachi:1
9.Oil:3 spns
10.Green Chillies:2
11.Red Chilli Pwder:1 spn(adjust to taste)
12.Salt:To taste

METHOD OF PREPARATION:

• Heat a pan,add oil,when hot add cumin seeds and let them splatter,now add in the cinnamon,cloves,elachi and fry till done.
• Now add the finely chopped onions,fry till transculate,add salt,green chilli and now fry till onions turn light brown color,at this time add the ginger garlic paste and till it leaves it raw smell.
• Add the coriander powder,chilli powder and mix well,add half cup of water and cook on medium flame for 5 mins.
• Check for the seasonings and add the chick peas(rinse and wash them in cold water and just microwave for 3 mins),mix well and let them cook along with the spices for 5-8 mins.
• Finally add chopped coriander leaves and serve it hot with Pulka/Chapathi or any rice.

GOES WELL WITH:
     Batura

RATING:
*****

Chettinadu Muttai Kuzhambu(Solaiachikitchen)

I tried this chettinadu muttai kuzhambu it tastes very good with white rice.Definetely try it out..... 

INGREDIENTS U NEED:
1.Boiled egg-4
2.Small onion-20 or big onion chopped-1
3.Tomato-1
4.Chopped ginger-1 teaspoon
5.10 pods Chopped garlic
6.Chili powder or sambar powder-1 teaspoon
7.Corriander powder-1 table spoon
8.Garam masala powder-1 teaspoon

For grinding:
Cocunut-2 to 3 table spoon
Fennel seeds-1 teaspoon
Cumin seed-1 teaspoon
Cashewnut-8 or Kas Kas-1 teaspoon

METHOD OF PREPARATION:

• Boil the eggs. Make a small split in the middle. Grind the coconut paste. Keep the kadai in the stove. In a teaspoon of oil season the curry with a teaspoon of fennel seed, a green chili and curry leaf.
• Add the onion and garlic pieces and sauté well. Now add the chopped ginger and garlic pieces and sauté that too for few minutes.
• Finally add the chopped tomatoes and sauté till the tomato pieces get cooked. Now add the chili powder, garam masala and coriander powder. Mix well. Be careful that the powder doesn’t get burned. Now add 2 cups of water and the salt needed. Keep the stove in medium flame and allow the curry to get cooked and reduce to ½ the quantity.
• Now mix the grounded coconut in a cup of water and add to the curry. Cook for 5 minutes. You will find the gravy thickening due to the cashews in the masala.
• Now add the boiled egg into the curry and cook for 5 more minutes in medium fire.  

GOES WELL WITH:

      Hot rice

RATING:
****

White Pumpkin/Kumadakai Halwa

Halwa made with this white pumpkin is very good for health.In back home my MIL used to make it all the time. Here I come with this lovely Pumpkin recipe/Halwa recipe to make your tongue want more!

INGREDIENTS U NEED:
1.Grated Pumpkin-1 cup
2.Ghee/clarified butter-1cup
3.Sugar-1cup
4.Few fried cashews and raisins -1/2cup

METHOD OF PREPARATION:

• Remove the skin of the pumpkin and grate it and squeeze all the water .
• In a pan,add ghee and grated pumpkin fry untill the moisture content in the pumpkin becomes dry which will take upto 10 min.
• Add the sugar, mix well and cook.
• Now add the ghee and mix well until the ghee oozes out and floats on top. This will take another 5 min.
• Now add the fried cashews and raisins. Mix well and switch of the stove.
• This Halwa can be served hot or cold. Either way, it tastes divine.

 GOES WELL WITH:
      Vada 

BlackeyedPeas/Karamani and Potato Kara Kuzhambu

Karamani  is also called as Black Eyed Beans. Karamani is also used to prepare Sundal. As it is cooked as whole and dry dal, it is very rich in fibre.It is our familys favorite dish goes very well with rice and appalam.Definetely try it out....

INGREDIENTS U NEED:

1.Blackeyedpeas/Karamani-2cups
2.Potato-2
3.Onion-1(Chopped)
4.Tomato-1(Chopped)
5.Tamarind pulp-1cup
6.Chilli powder-2tbs
7.Corriander powder-1tbs
8.Turmeric powder-1/4tbs
9.Salt as needed
10.Oil

METHOD OF PREPARATION:  

• Soak Karamani for 4 hours and pressure cook it till soft.
• Heat oil in a pan. Add mustards seeds, cumin,add onions and fry well. Add tomatoes,salt,chilli powder,turmeric powder and  corriander powder cook till it gets mashed.  
• At this stage add potato ,add little water let it cook for few more mins 
• Now add cooked karamani and tamarind pulp let it cook and simmer untill oil comes up  
• Finally garnish with corriander leaves.

GOES WELL WITH:

     Hot Rice

MTR Rava idly

I made this idly with MTR - Rava Idly,Ready made MIX MTR rawa idly packets. Bangalore is famous for this rava idly.It is very quick fix during dinner or breakfast doesn't take long time.Try it and enjoy it...

INGREDIENTS U NEED:

1.MTR Rava idly packet-1  packet
2.Butter milk or Curd-3cup
3.Green chilies 3 finely chopped
4.Cilantro leaves finely chopped.
5.Oil few spoon.

METHOD OF PREPARATION:

• Mix MTR rawa mix with buttermilk or curd , chilies and chopped cilantro leaves to it and mix it together without any lumps .
• Let this stand for a about 15-30mins. When rava mix sucks in all the moisture and comes to heavy batter like consisteny its ready.
• Add a cup of water to your steamer/idly cooker. Greese the idly mold and fill the laddles with the batter. Never overflowing...
• Steam cook for about 20 minutes. Perfect, nice aromatic idlies are ready.

GOES WELL WITH:

   Coconut chutney

Veg Hakka Noodles(Homecookreceipes)

I tried this receipes it can out fine.Give it a try.....

INGREDIENTS U NEED:
1.Veg. Hakka Noodles - 1/2 Packet
2.Vegetables - [1 cup] of finely sliced Carrot, Beans, Cabbage, Capsicum(in different colours).
3.Chilli Sauce - 1/4 ts p
4.Soy Sauce - 1/4 tsp
5.Vinegar - 1/4 tsp
6.Tomato Sauce - 1 tsp
7.Aji-no-moto - a small pinch
8.Spring Onions - 3 (finely cutted with scissors)
9.Oil - 2 tbsp
10.Tomato Thokku / Tomato Pickle - 1 tbsp (this is the surprise ingredient)

METHOD OF PREPARATION:

• Boil the Half pack of Hakka Noodles in 2 cups of water for about 3-4 mins. Drain the noodles and pour some water over the noodles and drain again.
• Heat 1/2 tbsp oil in a Pan and fry the finely sliced vegetables for just 1- 2 mins. add a slight pinch of aji-no-moto and mix. set this aside.
• Heat Oil in a Iron Skillet. Add Tomato Pickle / Thokku to the oil and Stir well.
• Add all the Sauces to the Skillet and give a Stir.
• Add the Fried Vegetables to the Skillet and give a Stir.
• Now add boiled and drained Noodles to the skillet and mix well with sauces - pickle and vegetable mix with Chopsticks or just Toss the Noodles.
• Switch off the flame and add chopped Spring Onions to the Noodles.

GOES WELL WITH:

       Gobi manchurian

RATING:
***

Mixed Vegetable Kurma(Cookingforallseasons)

I tried this kurma with chapathi it tastes fine.

INGREDIENTS U NEED:
1.Mixed Vegetables (peas, cauliflower, Double beans, carrot, beans, potato) - 1 & 1/2 cup
2.Onions - 2 medium
3.Tomatoes - 2 medium
4.Ginger Garlic paste - 3/4 tsp
5.Dry methi leaves - 3/4 tsp
6.Cloves, Cinnamon & Cardamon powder - 1 tsp
7.Chili powder - 1 tsp
8.Coriander powder - 1 tsp
9.Salt to taste
10.Oil - 2 tsp
11.Coconut milk - 3/4 cup
12.Water as required

METHOD OF PREPARATION:

• Chop all vegetables to medium size peices. Heat a pressure cooker with oil. Saute chopped onions, when they start turning brown, add the ginger garlic paste. Fry well.
• Then add the tomatoes and cook in sim till they get soft, then add all the vegetables and beans. Cover with lid and cook in sim for 10 mins for the vegetables to get evenly cooked.
• Add all the spices along with the dry methi leaves. Once they are done, add the coconut milk and water. Cover with lid and pressure cook till they are done.

Note: You can make home made dry methi leaves by simply shade drying the fresh methi and storing it in an air tight container. The taste it leaves in a dish is simply awesome!

And vegetables are versatile, you can add or omit as you wish!

GOES WELL WITH:
    Dosa and Rice
 
RATING:
***

Chicken Salna(Veetusamyal)

I tried this chicken salna with parotta it turned out fine.

INGREDIENTS U NEED:

Marinade:

chicken-1lb

salt-required

chilli powder- 3/4 tsp

turmeric powder

lemon juice
 

DryRoast & Grind:

sombu- 1tsp

jeera- 1 tsp

peppercorns- 3/4 tsp

red chillies- 4

pattai- 1/2"

Masala:

roughly chop everything and roast in 2 tsp oil.

Onion- 1

garlic- 5 pods

ginger- 1/2"

tomato- 1

coconut- 1/4 to 1/2 cup

METHOD OF PREPARATION:

• Heat oil in a kadai and fry coconut until color changes. set aside. 
• Roast the rest of the ingredients under masala until soft. grind this along with the coconut until smooth.
• Heat oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas. Add required salt. 
• Mix well and pressure cook for 2 whistles. 
• Finally add corriander leaves.
• Chicken chalna is ready.

GOES WELL WITH:

      Parotta

RATING:
***

Mint Chutney(Solaiachi kitchen)

Mint chutney will taste excellent with dosa and idly too. The procedure for mint, coriander and curry leaf chutney is almost the same.I tried it which came fantastic...

INGREDIENTS U NEED:

1.Coriander or mint or curry leaves-1 cup ( 1 kattu)
2.Raw chillies-6 (if big use less)
3.Small onion -20(if not available big onion-1 or 2)
4.Grated coconut 4 table spoons
5.Tamarind-a very small piece
6.Salt to taste

METHOD OF PREPARATION:

• Keep the kadai in the stove. Pour 1 spoon oil. When the oil gets heated first add the onions and chilies .Let it cook for a minute. 
• Then add the grated coconut allow this also to cook for a minute. Finally add the coriander. Mix everything well twice or thrice with the spatula. Switch off the stove.
• Coriander need not get cooked much. If you are using mint or curry leaf instead of coriander allow those also to cook for 2 minutes. Coriander tastes good without much cooking. After the mixture gets cooled add the salt and tamarind and grind it in the mixie. It is not a must that you should season it after grinding, as everything is put in the stove before grinding. But if you are having guests then seasoning will make it more attractive and tasty. 
• Season it with ½ spoon mustard and urud dhal.

GOES WELL WITH:

   Biryani

RATING:
*****

Peanut Chutney with Roasted Onion and Tomato(Cooking for all seasons)

I tried this chutney with dosa it tastes so so yummy.

INGREDIENTS U NEED:
1.Roasted Groundnut - 1 cup (100 gms)
2.Green chillies - 3-4
3.Onion, medium - 1/2
4.Tamarind - marble size
5.Tomatoes - 1 medium
6.Salt to taste
7.Garlic pods - 5-6
8. Seasoning (optional)
9.Mustard seeds + Urud dal - 1/4 tsp
10.Curry leaves few
11.Oil - 1/2 tsp

METHOD OF PREPARATION:

• Chop the green chillies to small bits, peel the onions, soak the tamarind to make it soft.
• Heat a pan, add 1 tsp of oil, saute green chilies, onions, tomatoes until they become light brown. Allow it to cool.
• Then take all the roasted ingredients along with peanuts in a mixer and grind to coarse consistency but not to coarse. This should not be a smooth paste and do the seasoning and pour into the chutney.

GOES WELL WITH:
    Dosas and Idlis.

RATING:
*****

Tomato Biryani(Vikis Kitchen)

Thakkali briyani served with onion raitha and potato fry tastes really good.Definetely give it a try...

INGREDIENTS U NEED:
1.Basmathi rice / Jeeraga samba raw rice - 2 cups
2.Tomato - 4 (200 gm)
3.Ginger garlic paste - 1 tsp
4.Turmeric powder - 1/8 tsp
5.Red onion - 1 (medium size)
6.Green chillis - 3 (slit).
7.Red chilly powder - 1 tsp
8.Garam masal powder / biryani masal powder - 1 tsp
(I used Shakthi biryani masala powder)
9.Cilantro- 10 stems
10.Mint leaf -1 handful.
11.Ghee - 2 tbsp (to add at the end)

To temper:
Fennel - 1 tsp
bay leaves - 2
star aniseed - 1,
cinnamom stick - 2 inch
cardamom - 2
cloves - 4
Any cooking oil - 3 tbsp
cashew nuts -10
salt - to taste

METHOD OF PREPARATION:

• First Wash the rice and soak it for 1/2 an hour. Add 1/2 tsp salt. Add excess water and cook the rice to firm stage (100% cooked , but not mushy). Strain and remove the excess water using a colander. Keep open and let it cool.
• Secondly Wash and clean the tomatoes. Puree them. Keep aside.
• Now Heat 2 tbsp oil in a thick flat bottom vessel.
• Add fennel ,star aniseed , cinnamon stick,cardamom ,cloves, bay leaf , cashew and saute for a few seconds.
• Put the chopped onion . Fry it till golden brown and add the ginger garlic paste and stir well till the raw smell goes. Then add the chopped chillies, chopped cilantro + mint and stir well.
• Now add the tomato paste along with red chilly powder and biryani masala powders.
• Add salt to taste. Cook till oil oozes out.
• Mix with the cooked rice without breaking the grains.
• Tomato biryani is ready!

GOES WELL WITH:

     Fish fry and Raita

RATING:
****

Ribbon Pakoda

Ribbon pakoda is my MIL special snack which she makes during diwali time which is crunchy,thick and crispy to eat.Sometimes she used to make it even on other days just because we like it.Anyways this is healthy snack because  it doesn't consume too much oil so try it out...

INGREDIENTS U NEED:

1.Parboiled rice-3cup
2.Pottukadalai /Chutney kalai-2cup
3.Red chillis-5
4.Cumin-2tbs
5.Salt-as needed
6.Oil for deep fry

METHOD OF PREPARATION:

• First soak the parboiled rice for 2-3hrs and  strain the water and grind with red chillis and enough salt with little water until thick
• Second grind the pottukadalai untill as a smooth powder and sift the flour and crush the cumin mix it together
• Now mix this powder with the grinded rice untill its not stick anymore and it is well mixed with the flour,add some water and mix it till it  becomes a thick dough,the lesser the water the better the result.
• Use the ribbon pakoda disc in the murukku maker and make flat ribbon like designs in the hot oil. Drain on paper towels. Leave it out for 20 mins let it cool down and store in airtight container.

GOES WELL WITH:

   Sambar and rasam rice

NOTE:
Keeps well for almost a month container.

Moongdhal with Lemon Sambar(Andhraspicy)

One more tried recipe......  

INGREDIENTS U NEED:
1.Split Moongdal-1cup (Roast for 5 minutes on low flame)
2.Turmeric powder-Pinch
3.Lemon juice-1tbs
4.Tomato-1(Chopped)
5.Garlic-2Cloves(Finely Chopped)
6.Corriander leaves to garnish
7.Seasoning-Mustard,Cumin,Red chilli,Green chilli,Curry leaves
8.Salt as needed
9.Oil

METHOD OF PREPARATION:

• Take the roasted moongdal in cooker, add water and turmeric powder, pressure cook the dal for 1 whistle and let it cool completely.
• When it cool completely then add lemon juice, mix it properly.
• For tempering, heat oil, add jeera and mustards, let them pop, add garlic, dry red chillies and green chillies, saute for few seconds, add chopped tomato and curry leaves, mix, covered, cook for 5 minutes on low heat.
• Then add above lemon mixed moongdal to above tempering, add salt, mix well (If necessary add 1/2 cup water), bring to a boil, turn off the heat and garnish with chopped coriander leaves.

GOES WELL WITH:
     Hot rice.

RATING:
***

Yennai Kathrikai Kuzhambu (TastySouthIndianDishes)

This is my favorite receipe which i tried from this blog it came out good.

INGREDIENTS U NEED:
1.Tamarind paste -- 1/2 cup
2.Sambhar onions - 1 cup (finely chopped)
3.Garlic -- 1 cup
4.Tomatoes -- 2 (finely chopped)
5.Kathirikai - 5 or 6 ( cut only in the centre)
6.Grated coconut -- 1/4 cup
7.Chilly powder -- 4 tsp
8.Coriander powder -- 4 tsp
9.Turmeric powder -- 1 tsp
10.Curry leaves -- a few
11.Salt -- to taste
12.Oil -- 1 cup
13.Water -- 2 cups
14.Vadagam -- 1 tsp or mustard seeds,cumin seeds,asafoetida,fenugreek seeds 

METHOD OF PREPARATION:

• Heat oil in a thick-bottomed vessel,add kurry vadagam .
• Instead of that use mustard seeds,cumin seeds,fenugreek seeds,asafoetida.
• When the seeds splutter,reduce the heat and add onions,garlics,tomatoes and kathirikai one by one and stir-fry for 5 minutes .
• Add water,tamarind paste,chilly powder,coriander powder,turmeric powder and salt and cover and simmer for 10 minutes.
• In the mean time grind the coconut into a fine paste.
• After 10 minutes add the coconut paste and curry leaves and simmer for another 10 minutes. The excess oil released from the kuzhambhu,stop the flame and transfer the kuzhambhu into a bowl.

GOES WELL WITH:
      Hot with rice

RATING:
***

Aloo Parotha(Spicyturnovers)

This aloo paratha which i tried is very easy and quick receipe to make and it turns out good.

INGREDIENTS:

For the dough :
1.Whole wheat flour : 2 cups
2.Salt : as needed
3.Water : to knead the dough
4.Oil : 2 tsp

Mix together the flour and salt. Add water little by little and knead it into a soft pliable dough. In the end, add the oil and knead for 2 to 3 min. Keep it covered for 30 min.

For the filling :
1.Potato : 1 cooked and mashed
2.Green chillies : 1
3.Red chilli powder : 1 tsp
4.Corriander powder : 1 tsp
5.Garam masala powder : 1/2 tsp
6.Turmeric : a pinch
7.Grated ginger : 2 tsp
8.Salt : as needed
9.Corriander leaves : 2 tsp chopped

Cook and mash the potato nicely. Then add all the remaining ingredients and mix everything together.

METHOD OF PREPARATION:

• Divide the dough into 6 equal balls. Take one ball and dust it in flout. Roll it into a small disc. Take 1 tblsp of the filling and place it in the center of the disc. Bring all the sides of the disc together, so that it completely closes the filling. Place the closed side facing down in a lightly dusted rolling surface. Roll it gently to make a chapathi while dusting as needed. Now transfer it to a hot tawa and cook both sides till it turns brown. Add oil on the sides as needed. Repeat the above process for the remaining dough

GOES WELL WITH:
   Pickle,onion raita and curd.

RATING:
***

Garlic Pepper Curry(Homecookreceipes)

I tried this curry last night with white rice it came out really good and tastes so so awesome.Definetely try this receipe out....

INGREDIENTS U NEED:
1. Garlic-1 cup
2.Shallots/Small onions-1 cup
3.Curry leaves
4.Salt
5.Sesame oil-1/2 cup
6.Fenugreek seeds/vendhayam-1/4 spoon
7.Tomatoes-2
8.Turmeric powder- 1/4 spoon
9.Urad dal-1 spoon

For Grinding:
1.Red chilli-2
2.Pepper-2 spoons
3.Corriander seeds/dhania-1 spoon
4.Cumin/jeera-1 spoon
5.Cashews-8

METHOD OF PREPARATION:

• Have a spoon of oil in a skillet and fry all the items except cashew-nut mentioned for grinding. make a paste by adding cashews and little water. keep aside. also prepare tamarind water. 
• Now in a kadai..have 1/2 cup of oil,add mustard,when it crackles,add fenugreek seeds, urad dal(1 spoon) and curry leaves. when they turn brown, add the garlic and small onion. fry them..till they are well cooked. 
• Now add the grinded paste. now add sliced tomatoes and turmeric powder. fry them till tomatoes are cooked and add the grinded paste. mix well,add salt and tamaraind water. now allow it to boil..till the oil seperates and comes above.

GOES WELL WITH:
     Hot rice,idli and dosa.
 
RATING:
*****