Channa with Peanut Sundal

INGREDIENTS U NEED:

1.Channa/Garbenzo beans-2cup
2.Peanuts-1cup
3.Onions-1(Sliced)
4.Green chilli-2(Slit)
5.Seasoning-Mustard,Urad,Curry leaves
6.Coconut-1cup(Optional)
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• First Soak channa beans in water over night and Add 5 cups of water in a pressure cooker or vessel and pressure cook it  for 3 whistles or untill cooked and drain the water from the beans and keep it aside.
• Secondly soak peanuts for 1hr  and cook it untill done and keep it aside.
• Heat the pan with some oil. Add mustard,urad dhal  allow it to pop, add green chillis, and curry leaves.
• Then add onion saute it for few mins,now add boiled channa and peanuts,enough salt and saute it for few more mins.
• Finally add grated coconut and mix it well. and check for salt and add more if needed.

GOES WELL WITH:

     Curd rice

Bhel Mix

Bhel Mix is a very famous and tasty chat and a street food which can be find anywhere in India. Everyone has a different style of making bhel.Any version of this dish is delicious but this is how i make it very simple and easy .

INGREDIENTS U NEED:
1.Bhel mix-5 cup
2.Onion-1(Finely chopped)
3.Carrot-1(Grated)
4.Tomato-1/2(Finely chopped)
5.Green chillies-1(Finely chopped)
6.RoastedPeanuts -1/2cup
7.Corriander leaves-1/2cup(Finely chopped)
8.Bhel chutney-1/4cup  

METHOD OF PREPARATION:

• In a big wide vessel, mix all the ingredients thoroughly  and serve. 
• After mixing the bhel, serve it immediately otherwise it will become soft.

Sprouted Moong Dhal Curry with Coconut

Sprouted moong dhal in particular is very high in fiber and very easy to digest.Here is the recipe for simple and quick sprouted moong dhal curry..... 

INGREDIENTS:

1.Sprouted moong dhal
2.Onion
3.Seasoning-Mustard,Cumin,Curry leaves
4.Salt as needed
5.Oil

GRIND 1:
Onion-1
Tomato-1
Green chilli -2
Garlic-4cloves
Ginger-Little
Saunf-1/2tbs
Cinnamon-1
Cloves-1

GRIND 2:
Coconut-1/2cup

METHOD OF PREPARATION:

• Heat  oil in a pan,add mustard,cumin and curry leaves let it splutter,then add  onion saute it for few mins. 
• Now add grounded paste no.1 fry untill nice and brown.
• At this stage add sprouted moong,turmeric powder and salt let it cook in the medium flame for 5mins and then add enough water and cook it untill dhal is cooked.
• Finally add ground coconut and cook it for 5mins and garnish with corriander leaves and switch off the flame.

GOES WELL WITH:

    Dosa and Idly

KuzhiPaniyaram

Kuzhipaniyaram is made with leftover idly or dosa batter .It is my favorite teatime snack which my moms makes it all the time.My kids love this dish here is how my mom makes it...

INGREDIENTS U NEED:
1.Idly or Dosa Batter -5cups
2.Onion-1(Finely chopped)
3.Green chilli-2(Finely chopped)
4.Corriander leaves -1/2bunch(Finely chopped)
5.Seasoning-Mustard,Cumin,Channa dhal,Curry leaves
6.Salt as needed
7.Oil

UTENSIL:
Kuzhipaniyaram kadai

METHOD OF PREPARATION:

• First Mix the batter with,salt,water and keep it aside.
• Now heat oil in a pan,add seasoning let it crackle then add onion and saute it for few mins and let it cool down and add this to the batter.Let it be slightly thicker than the cake batter because Runny batter tends to absorb more oil.
• Heat the kadai and add few drops of oil into each hole. Fill 3/4th of each one with the  batter. Keep the flame steady to medium .
• Wait till the bottom turns golden brown for about 2-3 minutes.Turn each upside down, carefully.Trickle a few drops of oil if necessary.Cook for another 2-3 minutes to get them cooked and turn over again if you like them more crispy. Remove and repeat the same with the next batch. Serve warm.

GOES WELL WITH:

      Tomato Chutney

Chegodilu(Sailajasreceipes)

I tried this receipe from this blog but for some reasons i couldn't able to get the round shape so i made it  staright which tastes really so good.

INGREDIENTS U NEED:
1.Rice Flour-1cup
2.Water-1cup
3.Ghee-2tbs
(You can use oil instead of Ghee)
4.Salt as needed
5.Chili powder-1tbs
6.Moong dal-1tbs
7.Cumin seeds-1tbs
8.Oil for deep fry

METHOD OF PREPARATION:

Main task of this recipe is making the dough consistent enough to make the chegodilu.

Dough Preparation:
Boil water add salt, chili powder, ghee, moong dal. Once the water starts boiling reduce the flame add rice flour by stirring it. Turn off the heat cover it with lid for 5 mts till it cools down. Adjust the spices of the dough by tasting it. Knead the dough till it is smooth.

Chegodi Preparation:
Apply oil on to your hands and take a small piece of dough and roll it like a stick of 2 to 3 inch length and shape it like a round by closing the edges. Prepare the entire dough in this manner. Make sure to cover the chegodilu with lid or else they become dry and chegodi will break.

Deep Fry:
In a heavy bottomed vessel heat the oil. Once the oil is hot place the chegodilu one by one. Let the chegodilu fry in medium flame

Vazhakai/Raw Banana Poriyal

INGREDIENTS U NEED:

1.Plantain/Raw banana-2
2.Turmeric powder-pinch
3.Salt as needed
4.Seasoning-Mustard,Cumin,Cinnamon 1,Coves 1
5.Chilli powder-1tbs
6.Oil

UTENSIL:
Nonstick pan

METHOD OF PREPARATION:

• Peel the edges of the banana lightly,slice it in round shape with 1" thickness.Wash well and keep aside.
• Heat oil in a non stick pan,add Mustard seeds and wait till it splutters.Add the cumin,curry leaves,cinnamon,cloves and sliced banana stir now and then cover and cook till done.
• Now Add salt,chili powder,turmeric powder Stir a little,cover and let cook for some time.
• After its cooked well,remove the cover and let all the water dry out.Now it is ready.

GOES WELL WITH:

    Rice with Dhal

Pepper Chicken Fry(Life is beautiful)

INGREDIENTS U NEED:
1.Chicken- 1/2 kg(Cut into small pieces)
2.Onions - 1(Sliced)
3.Green chillies-3(Finely chopped)
4.Black pepper corns - 2 tbspn
5.Turmeric powder- 1/4 tspn
6.Salt to taste
7.Oil- 4 tbspns 
 
METHOD OF PREPARATION:

• Heat oil in a pan. When the oil is hot enough add the onions, green chillies, salt and turmeric powder. Simmer the flame. Saute the onions until they become soft.
• Now add the chicken pieces and mix well. Let the chicken cook in a low flame. Mix the onion, chicken mixture frequently.
• When the chicken is cooked add the coarsely powdered black pepper and mix well. Remove from fire after 2 minutes. A very tasty pepper chicken will be ready.

 

GOES WELL WITH:
      Sambar rice

Chicken Biryani with Coconut Milk ~ MIL Version

Chicken biryani with coconut milk is one of the best biryani my MIL makes at home.Here is how she makes it...

INGREDIENTS:

1.Chicken-2lbs
2.Onion-2(Sliced)
3.Tomato-1(Chopped)
4.Green chilli -5(Sliced)
5.Coconut milk-3cup
6.Curry leaves-2strings
7.Mint leaves-1/2bunch(Chopped)
8.Corriander leaves for garnish
9.Salt as needed
10.Oil

GRIND:
Ginger-2inch
Garlic-6cloves
Cinnamon-2
Cloves-4

METHOD OF PREPARATION:

• Heat oil in a big heavy bottomed pan ,add oil,add grinded masala ,chopped onion saute it for few mins then add green chilli,curry leaves,mint leaves and mix it for few more mins.
• Then add tomato,salt and turmeric powder and saute it well for 5mins
• Now add chicken and let it cook for 5-10mins
• Then add coconut milk and let it boil well.
• Add washed rice mix well and cover with a lid and  cook it on the medium flame.
• Once its done switch off the gas and serve hot by garnishing chopped corriander leaves.

GOES WELL WITH:

    Raita

Simple Egg Poriyal

Egg fry is very simple and easy receipe which can be prepared within 5 to 10mins.This is a good side dish for rasam or sambar rice and also goes well with chapthi too.I make this dish whenever i don't have any vegetables left in the fridge.This is one of mine and husband favorite side dish.Here it is...

INGREDIENTS U NEED;

1.Egg-2
2.Onion-1(Finely chopped)
3.Green chilli-2(Finely chopped)
4.Turmeric powder-1/4tbs
5.Salt as needed
6.Pepper powder-1/4tbs
7.Oil

METHOD OF PREPARATION:

• Heat oil in a pan,add chopped onion, green chilly  and fry them till the onion becomes golden brown colour.
• Add turmeric Powder and salt and fry it for few mins.
• Then break the eggs and mix everything together and cook untill the egg is done or untill dry. The egg poriyal is ready.

GOES WELL WITH:

   Rasam and Sambar rice

Kathrikai/Brinjal Puli Kuzhambu(Ensamayalarayil)

This kathrikai puli kuzhambu is my favorite dish which goes very well with hot rice with little ghee on top.

INGREDIENTS U NEED:
1.Brinjal - small 5 to 6
2.Onion - 1 medium ( sliced)
3.Coconut - 1/2 cup
4.Garlic - 1 clove
5.Cumin Powder - 1 tsp
6.Chili Powder- 1 tsp
7.Turmeric Powder - 1/4 tsp
8.Tamarind - Big Lemon Size (Soak it in water and extract the juice)
9.Seasoning-Mustard seeds ,Fenugreek seeds,Curry leaves - 1 sprig
10.Oil
11.Salt - to taste

GRIND:
Coconut
Turmeric powder
Cumin powder
Garlic

METHOD OF PREPARATION:

• Cut the brinjal length wise into pieces.
• Heat oil in a kadai and shallow fry the brinjals.Remove it and place in a tissue paper.
• Heat oil in another kadai and add mustard seeds and when they pop add the fenugreek seeds and curry leaves.
• Add the sliced onions and saute it.When the onions become soft ,add the chilli powder and mix it well. Add the tamarind juice( 2 cups) and allow it cook.
• After 5 min add the brinjal. Close it with a lid and allow it to cook for 10 - 15 min.
• Add the grounded paste to the brinjal and allow it cook for 10 more min or until done.  

 GOES WELL WITH:

    Rice

RATING:
****

Rava Kesari

Rava or sooji kesari is a simple sweet dish that can be made in jiffy. Here is how i make it...

INGREDIENTS U NEED:

1.Rava-1cup
2.Sugar-1cup
3.Water-3cup
4.Cashew nuts -15
5.Raisins-10
6.Cardomom-2(Crushed)
7.Orange food color -Pinch
8.Ghee

METHOD OF PREPARATION:

• Heat 2tbs of ghee in a pan, fry the broken cashews and raisins and keep it aside. 
• Now Add another tbsp of ghee and fry the rava to a light pink color and keep aside. 
• Heat 3 cups of water in the another pan when it comes to boil , add the rava slowly, constantly stirring, and mix well. Allow the rava to be cooked at medium heat. The rava has to cook well. 
• When it is fully cooked, add the coloring and add sugar and stir well. When the sugar is fully dissolved, add the boiled ghee or oil. Keep stirring until the rava starts leaving the sides of the pan. 
• Garnish with the fried cashews and raisins and cardamom powder mix well and serve hot or cold.

Chickpeas/Channa Kurma

Channa kurma is very tasty dish made by my MIL.This dish goes very well with chapathi and poori. Definetly try it out...

INGREDIENTS:

1.Chick peas - 300 grms ( Soak the channa overnight and pressure cook it for 2 whistle)
2.Onions - 1 ( chopped)
3.Chilli powder - 1 tsp
4.Corriander powder - 1 tsp
5.Turmeric powder - 1/4 tsp
6.Seasoning -Mustard,Cumin,Curry leaves
7.Salt as needed
8.Oil

GRIND 1:
Onion-1
Tomato-1
Ginger-little
Garlic-4cloves
Saunf-1/4tbs
Cinnamon-1
Cloves-1

GRIND 2:
Coconut-1/2tbs with little water

METHOD OF PREPARATION:

• Heat oil in a pan add mustard and cumin once it starts to crackle add curry leaves and chopped onion fry it for few mins
• Then add grinded masala let it fry for about 5-10mins or untill the raw smell goes.
• Then add turmeric powder,salt and boiled channa and close it with the lid for about 5mins.
• Now add the chilli powder, corriander powder and add enough water mix well and cook it for 5mins
• Finally add grinded coconut and cook till the gravy becomes thick and garnish with corriander leaves.

GOES WELL WITH:

     Chappathi

Coconut Balls

Coconut comes in dried  and powdered forms as well as fresh.For this receipe i used fresh grated coconut which tastes the best.This dish is very easy and can be made instantly and  served as a dessert or anytime snack which i learnt it from my MIL.Here is the receipe....

INGREDIENTS U NEED:

1.Coconut grated-2cup
2.Sugar-11/2cup
3.Cardomom-2
4.Podukadali-2tbs
5.Ghee as needed

UTENSIL:
Deep pan

METHOD OF PREPARATION:  

• First grind pottukadalai with cardomom together untill smooth and keep it aside.
• In a pan add ghee,add grated coconut fry untill smooth for about 10-15mins.
• Add sugar and keep stirring untill it starts melting and becomes thick .When the mixture leaves the sides of the pan,remove from flame and let it cool down for about 5-7mins.Don't let the coconut mixture cool completely as it hardens quickly and it will be difficult to roll into balls.
• When it is still warm to touch, apply ghee on your palm,take small portions and roll into a ball, dip into the grinded powder,so that the dry powder coats well on it.
• Finally Place on a plate to dry.

Tomato Serva

My MIL makes this delicious Tomato serva for breakfast.These serva taste the best, when had with Idlis, but with dosa, it is less tasty.This dish doesn't taste good with rice though.Here is how she makes this tasty dish.....

INGREDIENTS:

1.Onion-1(Chopped)
2.Tomato-2(Chopped)
3.Green chilli-3(Slit)
4.Garlic-4cloves(Don't remove the skin)
4.Seasoning-Mustard,Cumin,Cinnamon 1,Cloves 1,Curry leaves
5.Salt as needed
6.Oil

GRIND:
Coconut with little water

METHOD OF PREPARATION:

• Heat oil in a pan and add the seasoning once it starts to crackle add crushed garlic, onions and curry leaves. Saute till the onions turn translucent. 
• Now Add the tomatoes and sprinkle some salt to help the tomatoes cook faster. When the tomatoes are done, add the turmeric powder and let it cook for few mins.
• Add ground coconut and some more salt and Add about 2 cups of water and cover the pan, simmer for about 5 mins. 
• Finally Garnish with some corriander leaves and serve hot.

GOES WELL WITH:

     Dosa and Idly

Peanut Chutney

 This is how my MIL makes peanut chutney  in our village......

INGREDIENTS U NEED:
1.Peanuts-1cup
2.Red chilli-3 adjust ur taste
3.Onion -1
4.Garlic-2cloves
5.Curry leaves -1string
6.Tamarind-little
7.Salt to taste
8.Seasoning -mustard,cumin,urad dhal,curry leaves
9.Oil

METHOD OF PREPARATION:

• Roast the peanuts in a pan for few minutes. Cool it and remove the skin.
• Combine the peanuts,red chilli,onion,tamarind,garlic,curry leaves and grind it in a blender by adding enough water untill smooth.
• Heat oil in a pan. Add the mustard seeds,cumin,urad dal and curry leaves. Once the mustard crackles, remove from heat and pour it to the chutney.

GOES WELL WITH:

     Dosa and Idly

How to make Idly Batter/Mavu?

This is how My MIL makes these fluffy pillows called Idlis and eating them with spiced Idli podi and coconut chutney used to be my favorite way of starting the day since it mostly featured only during the breakfast or sometimes dinner.Here is the receipe for real fluffy idly batter......

INGREDIENTS U NEED:
1.Parboiled rice/Puzhungalarisi-4cup
2.Urad dhal-1cup

UTENSIL:
Grinder

METHOD OF PREPARATION:

• Soak the Urad dhal and par boiled rice separately for at least 6-8 hrs. I have used Wet grinder to make my batter but you can do the same with your Blender.
• First In the grinder add the lentil and grind it untill fluffy. You need to keep adding little water now and then since it doubles up in volume when ground. When the batter is smooth , remove and pour it in a large bowl and set it aside. 
• Secondly add the rice in your grinder and grind it well. The batter will not be smooth but little coarse-grained now remove it and add it the grinded urad dhal.
• Add salt, mix well and set aside in the warm place.The next day, after fermenting, stir the batter well and use it to make idlis.

GOES WELL WITH:

   Sambar and chutney

Mini Idly for Kids

Mini idly with sambar and ghee is my kids favorite and they love to eat it.Here is how i make it...

INGREDIENTS U NEED:
1.Idly rice-4cup
2.Urad dhal-1cup
3.Fenugreek seeds-1/2tbs

UTENSIL:
Mini idly plates

METHOD OF PREPARATION:

• Soak the rice,dhal and fenugreek seeds together for 8 hours and then grind smoothly.
• Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment and Then lightly mix the fluffed batter gently.
• Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 10-20mins.
• Then switch off the stove and remove the moulds from cooker and leave them alone for another  few mins.
• Now dip a spoon in cold water and run it around the idles in the mould and flip them out using a spoon. 

GOES WELL WITH:
      Moong dhal sambar with Ghee

Plain Dhal or Pappu for Kids

Plain pappu or mudha pappu is very healthy dish for kids which is mixed with ghee and sambar.My kids love this dish and  they will eat every single day .I prefer this plain pappu with tamarind rasam.Here is the simple receipe.....

INGREDIENTS U NEED:
1.Toor dhal or Moong dhal -1cup
2.Turmeric powder-Pinch
3.Salt as per taste

UTENSIL:
Pressure cooker

METHOD OF PREPARATION:

• In a pressure cooker add sufficient water, dal and pinch of turmeric powder. Cook the contents until 3-5 whistles.
• Let the pressure release, remove the lid, add salt as per your taste and mash it using masher and  mix well. Take into a serving dish.

GOES WELL WITH:

      White rice with any kind of kuzhambu

Thalicha Adai(Easy2cook)

I tried this receipe from the other blog it came out ok.....

INGREDIENTS U NEED:

1.Idly Rice or Ponni Rice-2Cups

2.Bengal gram/ Kadalai Paruppu-1/2cup

3.Toordal/ Thoovaram Paruppu-1/2cup

4.Urad dal-3tbsp

5.Garlic cloves-7

6.Whole red chilly-7

7.Coconut shredded-1/4cup

8.Salt to taste

9.Oil

UTENSIL:

Dosa pan

METHOD OF PREPARATION:

• Wash and soak dals and rice together for about 4-6 hours. Grind them in a blender to a fine coarse batter along with garlic and red chilly. 
• Transfer the adai batter to deep vessel and mix in the salt and shredded coconut. Set aside the adai batter for about 2 hours.
• After 2 hours, heat 1-2tsps of oil in a kadai on high heat.
• Pour laddle full of batter to the hot oil and simmer the heat, cover with a lid and allow to cook on one side. Remove the lid and turn the adai on the next side and cook without the lid ( each adai will take about 3-4 mins). 
• Cook on both sides until golden brown and crisp and Serve hot.

GOES WELL WITH:

      Coconut chutney

RATING:
***

Chayote/Chow chow Kootu

Chow chow or chayote is from squash family and it has lot of medicinal uses like for kidney stones,hypertension etc.This kootu tastes wonderful and i got this receipe from my MIL here is how she makes it...

INGREDIENTS U NEED:

1.Moong dhal-1cup
2.Chow chow/bangalore kathrikai/Chayote-1(Chopped)
3.Onion-1(Chopped)
4.Tomato-1(Chopped)
5.Garlic-3cloves(Crushed with skin on)
6.Seasoning-Mustard,cumin,saunf
7.Red chilli -2
8.Salt as needed
9.Oil

UTENSIL:
Deep vessel

METHOD OF PREPARATION:

• Boil moong dhal in a vessel with 2cups of water with a pinch of turmeric powder and let it cook untill done and set it aside .
• Meanwhile  heat oil in a pan,add mustard,cumin,saunf let it splutter,then add red chilli , chopped onion,crushed garlic and saute it for few mins.
• Then add chopped tomatos and let it cook for 2mins.
• Now add the vegetable and salt and saute it for 5-10mins.
• At this stage add already cooked moong dhal and bring it to boil and take off from the heat.
• Finally add corriander leaves for garnishing.

GOES WELL WITH:
     White rice

Urad dhal mixed with Channa dhal Vada

Urad dhal vada is very good evening snack.This is how i make my urad dhal vada which i am sharing with you all.... .

INGREDIENTS U NEED:

1.Urad dhal-11/2cup
2.Channa dhal-1/2cup
3.Onion-1(Chopped finely)
4.Green chilli-2(Finely chopped)
5.Curry leaves -2string(Finely chopped)
6.Salt as needed
7.Corriander leaves-1/2bunch(Finely chopped)
8.Oil for deep fry

UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• Soak urad dal and channa dhal together  for 3hrs and drain the water completely and Grind the batter with enough salt to a smooth paste,add little water while grinding.
• Then in that add chopped onion, green chillies, curry leaves, salt, corriander leaves to it and mix well together.
• Dip your hands in water and take a small ball sized batter and keep it on the palm or using wet cloth and pat it to form a circle and Make a hole in the center of the patted batter.
• Now put the batter in the hot oil and Fry the patted batter till golden brown on both sides.
• Now the vadas are ready to serve hot.

GOES WELL WITH:

     Fried rice or any rice dish and Chutney

Avarakai/Broadbeans Curry with Peanuts

Avarakai or chikudukai in telugu made with peanuts is our familys favorite dish and it goes and tastes very well with rice .Here is the receipe for it...

INGREDIENTS U NEED:
1.Avarakai/broadbeans-1/2lb
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Roasted Peanut -1cup
5.Garlic -4cloves(Don't peel the skin)
6.Chilli powder-1tbs
7.Corriander powder-1/2tbs
8.Turmeric powder-1/4tbs
9.Seasoning-Mustard,cumin,curry leaves or vadagam
10.Salt as needed
11.Oil

UTENSIL:
Deep vessel

METHOD OF PREPARATION:

• First grind the roasted peanut and garlic into powder and keep it aside .
• Now In a pot add 2cups of water ,add avarakai,salt,chilli powder,corriander, turmeric powder and chopped onion  and let it cook untill the vegetable is 3/4th cooked.
• Now add the chopped tomato and powdered peanuts and mix it well together and let it cook untill little thick.
• Meanwhile heat oil in a pan,add mustard,cumin,curry leaves or vadagam and pour it into the cooking curry and let it cook for few mins and mix well and switch off the stove and finally garnish with corriander leaves.

GOES WELL WITH:

      Plain White rice

Beetroot Poriyal

Beetroots are very nutritious  and knowing its health benefits i love to eat and include on my diet once every month.This poriyal is very easy to make except chopping and it is my kids favorite dish with curd rice.Here is how i make it...

INGREDIENTS U NEED:

1.Beetroot-2(Cut into medium pieces)
2.Onion-1(Sliced)
3.Red chilli-2
4.Seasoning-Mustard,channa dhal,curry leaves
5.Salt as needed
6.Oil

METHOD OF PREPARATION:

• Heat oil in a pan add mustard once they starts spluttering add chann dhal, red chilli ,curry leaves and onion fry till the onions becomes translucent.
• Then add the chopped beetroot and mix well and season with salt(Do not add water) and cook untill they turn tender in a medium heat once its done switch off the stove.

GOES WELL WITH:

    Sambar rice and Curd rice

Egg Kurma(Sailus food)

I tried this receipe it came so so good...

INGREDIENTS U NEED:

1.Boiled eggs-5
2.Onions-1(Finely chopped)
3.Ginger garlic paste-1tbs
4.Tomato-1( Chopped)
5.Red chilli powder-1tbs
6.Turmeric powder-1/4tbs
7.Corriander powder-1tbs
8.Salt to taste
9.Curry leaves-2strings
10.Fresh mint leaves-3strings
11.Oil
12.Corriander leaves for garnish

Dry roast for 2 mts and grind to a paste:
3/4 tsp saunf
1 tsp khus khus
1″ cinnamon
1 cardamom
2 cloves
4-5 tbsp grated fresh coconut
5-6 cashew nuts

METHOD OF PREPARATION:

• Heat oil in a heavy bottomed vessel, add chopped onions and fry till transparent. 
• Now Add ginger-garlic paste and mint leaves and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, corriander pwd and salt and combine.
• Add the chopped tomatoes and fry for 4-5 mts.
• Add the ground paste and cook for 7-8 mts, stirring so that it does not stick to the vessel.
• Add the boiled eggs and combine. Cook without lid for 3-4 mts. Add 2 cups of water and cook with lid on simmer till the gravy thickens. 
• Finally Garnish with chopped corriander leaves. Turn off heat.

GOES WELL WITH:

       White rice

RATING:
*****

Brinjal and Karamani Kuzhambu with Coconut

INGREDIENTS:

1.Karamani/Blackeyepeas-2cup
2.Small Onion-7
3.Brinjal-3(Cut into medium pieces)
4.Turmeric powder-1/4tbs
5.Chilli powder-2tbs
6.Corriander powder-1tbs
7.Tamarind extract-1cup
8.Seasoning-mustard,cumin,asafoetida,curry leaves
9.Salt as needed
10.Oil

GRIND 1:
Saunf-1tbs
Tomato-1
Onion-1

GRIND 2:
Coconut-1/4cup

METHOD OF PREPARATION:

• First soak karamani for about 5hrs and cook it untill done and keep is aside. 
• In a pan add ,oil,seasoning once its starts spluttering add onion fry it untill translucent and add grinded masala no.1 and fry it for few mins untill brown.
• Add brinjal  fry it for few mins and add salt cook for 5mins
• At this stage add chilli powder,salt,turmeric powder and corriander powder saute for few mins
• Now add tamarind extract when the contents is getting thickenened,add the grinded masala no.2 and mix well.
• Finally add chopped corriander leaves and serve.

GOES WELL WITH:

     Plain rice

Homemade Ghee/Clarified Butter

Ghee or clarified butter has many health giving properties.Ghee is the most easily digestible of the cooking fats and oils.Ghee is used in India and throughout the South Asia in daily cooking. A good quality ghee adds a great aroma, flavor and taste to the food.According to the ancient Ayurveda, a moderate amount of ghee is the best cooking oil.It is very good especially for kids.Here is how i make ghee at home... 

INGREDIENTS U NEED:
1.Unslated Butter-1box(1sticks)
2.Fresh Curry leaves-2strings

UTENSIL:
Deep heavy bottomed vessel

METHOD OF PREPARATION:

• Heat butter in a heavybottomed pan in high-medium heat until it boils or bubbles and stir it every 2mins .
• Reduce heat to medium-low and cook uncovered until butter turns to a clear golden color.
• It usually begins to boils with lots of bubbles. When it is done, it will have foams on top of it indicating that ghee is nearly done.
• At this stage add fresh curry leaves.
• Cool it and store it in dry container. 

GOES WELL WITH:
       Plain dhal,Sambar or rasam etc

Urad dhal Chutney(Easy2cook)

I tried this receipe it tastes good...

INGREDIENTS U NEED:
1.Urat dal - 1/2 cup
2.Coconut pieces - 3
3.Asafoetida - 1 tsp
4.Red Chillies - 3
5.Curry leaves and Coriander leaves - few
6.Salt to taste
7.Seasoning- Mustard,Urat dal,Red Chillies
8.Oil

METHOD OF PREPARATION:

• Roast the above said ingredients with a spoon of oil till the flavour rules out and allow it to cool .
• Then grind them with little water and salt .
• Temper it with mustard , urat dal , red chillies . 

GOES WELL WITH:
     Adai or Dosa

RATING:
***

Blackeyed Pea/Karamani Sundal or Poriyal

Blackeyed pea or karamani  stir fry or poriyal is one of my favorite side dish and it is very healthy beans high in fiber very simple and easy to cook.Here it is....

INGREDIENTS U NEED:
1.Dried blackeyedpeas-2cups
2.Onion-1(Chopped)
3.Green chilli or red chilli-2-3(Slit into two)
4.Seasoning-Mustard,cumin,urad and chana dhal
5.Salt as needed
6.Oil

UTENSIL:
Deep pan

METHOD OF PREPARATION:

• Soak the dry beans overnight and cook it in the vessel untill 3/4th cooked or pressure cook it for 1-2whistle and drain the water and keep it aside.
• Heat oil in a pan,add seasoning when it starts crackle add chopped onion and green chillis and fry it until brown.
• Now add the cooked beans and enough salt and stir for 2-5mins on a medium flame.Its ready to eat now.

GOES WELL WITH:
        Sambar Rice

Easy Boiled Egg Roast

Boiled egg fry is a quick stir fry which i make it whenever i make biryani or pulav  .It is simple to make and here is the receipe....

INGREDIENTS U NEED:
1.Boiled egg-4
2.Turmeric powder-1/4tbs
3.Pepper powder-1tbs
4.Salt as needed
5.Oil

UTENSIL:
Flat pan

METHOD OF PREPARATION:

• First peel and quarter boiled egg
• Pour 1/2tbs of oil in a a pan,add turmeric powder,pepper powder,salt and fry it for a min.
• Then add the boiled egg and combine carefully and cook them on a low flame for few mins and mix it again and switch of the stove. 

GOES WELL WITH:
       Biryani

Turnip/Noolkhol Sambar

Turnip or Noolkhol is very healthy Vegetable.This is how i make this sambar...

INGREDIENTS U NEED:
1.Turnip -1(Peeled and chunked)
2.Toor dhal-1Cup
3.Onion-1(Chopped)
4.Tomato-1(Chopped)
5.Chilli powder-1tbs
6.Corriander powder-1tbs
7.Tamarind pulp-1cup
8.Seasoning-Mustard,cumin,curry leaves
9.Salt as needed
10.Oil

UTENSIL:
Pressure cook
Deep Pan

METHOD OF PREPARATION:

• In a pressure cooker add toor dhal and pinch of turmeric powder,pressure cook till tender for about5-6whistles and now set it aside.
• In a large pan,heat oil,mustard,cumin seeds,curry leaves,onion fry till it is translucent.
• Then add chopped turnip stir fry for few mins,then add tomato,salt let it cook for few more mins.
• Now add chilli powder,corriander powder and mashed toor dhal cover and cook till the veggies are done.
• After they are done,add tamarind pulp or paste and let it cook for few mins and garnish with corriander leaves.

GOES WELL WITH:  
           Plain white rice

Pizza Dip ~ Charlie

Pizza dip is a very side dish for chips which is very simple to make but the taste is delicious.This dip receipe i got it from my coworker who is a very good cook.Here is the receipe how he makes it..... 

INGREDIENTS U NEED:
1.Mayo-1/4cup
2.Sour cream-1/2cup
3.Cream cheese-8oz
4.Seafood cocktail sauce
5.Mini shrimp-1can
6.Tomato-1
7.Green pepper-1
8.Chives-1string
9.Shredded cheese-1cup

MIX WITH ELECTRIC MIXER:
Mayo
Sour cream
Cream cheese

CHOP INTO SMALL PIECES:
Tomato
Green pepper
Chives

SPREAD:
The mix on a pizza pan
Cocktail sauce over white mix

SPRINKLE ON TOP:
Shrimps
Green pepper
Tomato
Chives
Top off with shredded cheese

Sorakkai with Chana dhal Kootu(Salttotaste)

I tried this kootu with rice it tastes good.Here is  the receipe .....

INGREDIENTS U NEED:

1.Channa Dhal - 1/2 cup
2.Sorrakai - 1
3.Onion - 1( Chopped)
4.Tomato - 1(Chopped)
5.Green Chillies - 3, slit length wise
6.Asafoedita - 1/2 tsp
7.Ginger - 1" piece, finely chopped
8.Red Chilli powder - 2 tsp
9.Corriander powder - 1 tsp
10.Turmeric pwd - 1/4 tsp
11.Salt to taste
12.Seasoning-Red chillies,Mustard seeds,Cumin seeds
13.Oil - 2 tbsp

METHOD OF PREPARATION:

• Wash the dhal and add it to the pressure cooker with around 3 or 4 cups of water.
• Add the chopped onions, tomatoes, green chillies, ginger and the sorrakai.  Now add the Red Chilli pwd, Dhania pwd, Turmeric pwd and the required salt.  Pressure cook it for about 3 to 4 whistles .
• In a seperate pan, add the oil.  When hot, add the dry chillis, mustard seeds and the cumin seeds.
• When the pressure subsides, open the cooker and add the tempering to it.  Allow it to boil for another 5 mins, till the raw smell of the chilli powder goes away.  Keep boiling till it reaches the required consistency.
• This kootu is a good combination for the kara kuzhambu.

GOES WELL WITH:

     White rice

RATING:
***

Javvarisi Semiya Payasam

Payasam or pudding as you will read is a universal dessert cooked in every part of the world. Payasam has been one of my favorite desserts especially this paysam which is made with vermicelli and javarisi that you will definetely enjoy....

INGREDIENTS U NEED:

1.Javvarisi/sabudana/saggubiyyam – 1 cup
2.Semiya-1/2cup(Fried in ghee)
3.Milk – 1 cup
4.Ghee – 2 tsp
5.Cardamom powder – a pinch
6.Sugar – 11/2 cup or as per to taste
7.Cashew nuts – 10
8.Dry grapes/Kismis – 8

METHOD OF PREPARATION:

• First in a vessel add javaarisi with 4cups of water  and let it boil untill half cooked .
• When the javvarisi looks sticky add sugar and stir until sugar dissolves,Stir constantly to prevent it from sticking to the bottom of the pan.
• Now add fried semiya  and let it cook , Lower the heat and leave it for 5 minutes. Stir occasionally.
• Meanwhile Heat the ghee in a pan. Fry the cashew nuts ,raisins in it.
• Add this to the Boiling javarisi. Stir for few mins.  
• Then add hot milk and bring it to boil Stir well and cook for few mins.
• Finally add cardamom powder and Remove from heat.
• Payasam is ready,Serve hot.

GOES WELL WITH:

    Urad dhal vada

Beetroot Potato Kurma with Boiled Egg

Kurma is actually a side dish goes well with chapathi,puri, dosa etc....This kurma can be made with any vegetables like cauliflower,beans,carrot,peas etc but now i am making with beetroot,potato and boiled egg.This Kurma is a quick solution when you need something easy and quick as accompaniment.The receipe is as follows.....

INGREDIENTS:
1.Beetroot-2(Cut into medium pieces)
2.Potato-2(cut into medium pieces)
3.Onion-1small(Chopped finely)
4.Seasoning-Mustard,cumin
5.Turmeric powder-Pinch
6.Salt as needed
7.Oil

GRIND 1:
Green chilli-4
Fennel seeds/Sombu-1/4tbs
Cinnamon-1
Cloves-2
Garlic-4cloves
Ginger-1inch
Tomato-1
Onion-1

GRIND 2:
Coconut-1/2cup with little water

METHOD OF PREPARATION:

• Heat oil in a pan ,add seasoning let it splutter,add chopped onion saute it for few mins
• Then add ginded masala no.1 fry it let it cook untill  brown and nice aroma.
• Then add potato,beetroot, turmeric powder and salt and close the lid let it cook for 5-10mins or untill the vegetables are cooked well.
• Now add grinded coconut no.2 and let it cook for few mins and switch off the stove.
• Finally garnish with corrinader leaves.

GOES WELL WITH:
      Dosa Puri and Chapathi

Murukku with Parboiled Rice

Murrukku a favorite snack which i learned from my MIL.It is a favorite snack of my family.This murrukku is made with grinded parboiled rice so its healthy and tastes delicious. Here comes the recipe as given by MIL.....

INGREDIENTS U NEED:
1.Parboiled rice/Puzhungalarisi-6cup
2.PottuKalai-4cup
3.Peanut-1cup
4.Garlic-1
5.Red chilli-6-8
6.Cumin seeds-4tbs
7.Salt as needed
8.Oil

UTENSIL:

Deep frying pan

METHOD OF PREPARATION:

• First Powder the fried gram dhal/pottukadalai and the  raw peanuts in the blender till smooth.
• Secondly grind cumin and garlic with little water.
• Thirdly grind parboiled rice with red chilli,salt and little water untill thick.
• Meanwhile mix the grinded kalai and peanut powder  with half cup of boiled oil and mix well and then add grinded rice and grinded garlic with cumin and mix all together well add water if needed. Dough shouldn’t be too stiff. 
• Take small portion of dough and make a cylindrical shaped log and  Load the dough into a murukku press. 
• In a deep fry pan, heat the oil to hot. With your hands, press the muruku mold over the hot oil, making concentric circles, so that the coils of dough come out and drop into the hot oil in circle shape.
• Fry both sides till golden, and then remove. It takes approximately 5 minutes to fry one batch. Repeat till all the dough is used. 
• Let them cool and store in an airtight container. 

GOES WELL WITH:

     Tea or Coffee

Kathrikai with Peanuts Kara Kuzhambu (Chettinadthruminu)

Kathrikai with peanuts is a very good combination .We all love peanuts so i try new receipes with peanuts this is one of them i tried from other blog it came out really good.Here is the receipe.....

INGREDIENTS:

1.Brinjals -6

2.Dry Peanuts-1/4cup

3.Onion-1(Chopped)

4.Tomato- 1(Chopped)

5.Sambar Powder or Chilli and Corriander powder- 1 Tbsp

6.Tamarind paste-1 Tbsp

7.Salt to taste

8.Oil

9.Seasoning-Mustard,Urad dal,Fenugreek ,Curry leaves 

GRIND TO PASTE :

Coconut -2 Tbsp

Poppy seeds- 1 tsp

Cumin -1/2tsp

Onion-1

METHOD OF PREPARATION:

• Soak peanuts overnight. Wash and drain the soaked peanuts.
• Pressure cook with 1 cup water for 1 whistle.
• Trim and slit the brinjals. Drop in salted water for 10 minutes. Drain. Add salt and sauté in little oil until half cooked.
• Heat remaining oil and splutter mustard. Add urad dal, fenugreek and curry leaves. Then add onions  and sauté for few minutes.
• Add tomatoes, sambar powder and salt. Sauté until oil separates. Add cooked peanuts and stir fry for a minute. Add in the brinjals. Stir fry for 1 minute.
• Add tamarind paste and enough water Bring to a boil and simmer for 4mins add ground paste and simmer till well blended.

GOES WELL WITH:

    White rice

RATING:
****

Bottleguard/Sorakkai Kootu with Peanuts

Bottleguard kootu with chana dhal and peanuts is a perfect way to cook.The channa dhal and peanut adds a nutty flavour and offers a bite to the texture.This curry can be made on the stovetop or using the pressure cooker. I prefer the stove top method because it won't be overcooked.Here is how my MIL makes it...

INGREDIENTS U NEED:
1.Sorakkai/Bottleguard-1small(Chopped into medium pieces)
2.Onion-1(Chopped)
3.Tomato-1(chopped)
4.Channa dhal-1cup
5.Roasted Peanuts-1/2cup
6.Garlic-4cloves
7.Chilli powder-2tbs
8.Corriander powder-1tbs
9.Seasoning -Vadagam
10.Salt as needed
11.Oil

UTENSIL:
Big pot

METHOD OF PREPARATION:

• First grind the roasted peanuts with garlic coarsly and keep it aside.
• Now In a small pot cook chana dhal untill half cooked.
• In this add chopped sorakai,onion,tomato,salt,chilli powder and corriander and turmeric powder let it cook untill the vegetable are well done.
• At this stage add grinded peanut powder and mix well.
• Meanwhile in a another small pan do the seasoning with vadagam with little oil and pour it into the cooked vegetable gravy and garnish with corriander leaves.

GOES WELL WITH:

     White rice and chapathi

My Style of Dry Gobi Manchurian

Cauliflower/Gobi manchurian is my all time favorite appetizer. This receipe is a dry version usually serve with noodles and fried rice.This is how i make it....

INGREDIENTS U NEED:
1.Gobi/Cauliflower-1medium(Chopped into medium pieces)
2.Maida-2cups
3.Corn Flour-1tbs
4.Salt to taste
5.Green chili-3(Chopped finely)
6.Garlic -3cloves(Finely chopped)
7.Ginger -1inch(Finely chopped)
8.Onion -1 (Finely chopped)
9.Corriander Leaves-1/2bunch(Finely chopped)
10.Ajinomoto-pinch
11.Soya Sauce-2tbs
12.Tomato sauce or Ketchup-4tbs
13.Red chilli sauce-2tbs
14.Hot and sweet sauce-2tbs
15.Vinegar-1tbs
16.Oil
 
UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• First Make a paste of maida, corn flour and salt using water little thick.
• Then cook the cauliflower in the water for 5mins in the micro-oven or stove top and drain the water completely.
• Dip the gobi florets in the flour paste and deep fry till golden brown and Keep it aside.
• Heat oil in another pan and add the chopped onion ,ginger,garlic paste and green chili to it fry it for few mins.
• Then add tomato sauce,hot and sweet sauce,red chilli sauce,soya sauce, aginomoto and vinegar to it.
• Now Add fried Gobi kept aside and mix well nicely . Garnish it with chopped corriander leaves. and serve  hot.

GOES WELL WITH:
       Noodles and Fried rice

Cluster Beans/Kothavarangai Porriyal with Peanuts

Cluster beans is one of my favourite vegetable.I make this poriyal so often which is made with roasted peanuts which is our village style method. It takes more time to chop the vegetable into very tiny pieces. This poriyal is so good if you cut them into really small pieces.Here is how i make it.....

INGREDIENTS U NEED:
1.Cluster beans / Kothavarakkai – 1/2 lb(Finely chopped)
2.Peanuts-1cup(Roasted)
3.Onion – 1(Sliced)
4.Red chilli – 2
5.Garlic – 1 pod
6.Seasoning-Mustard,cumin
7.Salt as needed
8.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• First Grind roasted peanuts with Red chilly and garlic coarsely and keep it aside.
• Heat oil in a pan add the seasoning let it splutter ,then add onion saute it for few mins.
• Then add the cluster beans and fry it for few mins and add little water cook the beans untill it is done or its almost dry. 
• At this stage add the ground mixture ,salt and allow to cook for few more minutes and switch off the stove. 

GOES WELL WITH:
      White rice

Kothu/Egg Parotta(Veetusamayal)

Egg parotta is all of our favorite dish.I tried this receipe it came out delicious...

INGREDIENTS U NEED:

1.Cooked or Frozen parotta- 3
2.Onion- 1(Chopped)
3.Ginger garlic paste- 1tsp
4.Tomato-1(Chopped)
5.Green chillies-3
6.Turmeric- 1/4 tsp
7.Curry leaves
8.Eggs-2
9.Chalna- 1 cup(Optional)
10.Seasoning-Cinnamon,cloves
11.Oil

METHOD OF PREPARATION:

•  Heat oil in kadai and fry pattai and cloves.
• Then add onions, ginger garlic paste, chillies,turmeric & curry leaves.When the onion gets cooked add tomato. saute for sometime.
• Then add parotta and fry for a minute. Now add eggs,salt and pepper. Blend everything together.
• When the egg is almost done add chalna and break eveything into small pieces using two spatulas. Check for seasonings.
• Finally garnish with corriander leaves.

GOES WELL WITH:
    Onion Raita

RATING:
****

Raw Banana/Vazhakai poriyal(Salt to Taste)

I tried this vazhakai poriyal with sambar it tastes good.Here is the receipe which i tried....

INGREDIENTS U NEED:

1.Plantains/vazhakai - 2

2.Chilli powder - 3 tsp

3.Dhania powder - 2 tsp

4.Turmeric powder - 1/4 tsp

5.Tamarind juice of a 1" ball

6.Salt to taste

7.Oil to shallow fry

UTENSIL:

Frying pan

METHOD OF PREPARATION:

• Peel the plantains and make thin round slices of it. Soak in water immediately to prevent it from coloring. 
• Mix all the powders in a wide vessel or a plate along with the tamarind extract. Add water if needed. Take care not to make it too watery otherwise it will not coat the pieces. Add the plantain pieces to this mixture and let it soak for 15 to 20 mins.
• Heat oil in a pan. Once hot add the plantain pieces to it. Keep turning till it becomes brown and crisp. Add little oil if needed. Take care to separate pieces as they stick together and serve hot.

GOES WELL WITH:

      Hot sambar rice

RATING:
***

Drumstick with Mango Sambar

Sambar is a popular south indian recipe  made with yellow lentil called toor dal and any vegetable. You can include vegetables like potato, brinjal, drumsticks, raddish, carrot, chow chow, turnips etc. My first choice is always drumstick with mango for sambar that gives you more flavour and tastes more than the other vegetables and also i prefer shallots to prepare this that gives an extra taste to sambar. Here i am sharing Our familys all time favorite sambar ....

INGREDIENTS U NEED:

1.Drumstick/Murungaikai - 2 Fresh or Frozen(cut into medium pieces)
2.Mango - 1 small(Cut into medium pieces)
3.Onion-1(Chopped)
4.Thuvar dhal – 1 cup
5.Sambar powder or Chilli and Corriander powder – 1 tablespoon
6.Turmeric powder – ¼ teaspoon
7.Salt – as needed
8.Seasoning-Mustard,Cumin,asafoetida and Curry leaves
9.Oil

UTENSIL:
Pressure cooker
Pan

METHOD OF PREPARATION:

• Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft and mash it using masher and keep it aside.
• Heat oil in pan,add the seasoning one by one let it splutter,now add chopped onions and saute it for few mins
• At this stage add drumstick and mango saute it for few mins,then add chilli powder,corriander powder and salt and cook on medium flame for five to six minutes.
• Then add the cooked thuvar dhal  let it cook untill the vegetables are done and Remove from stove.
• Finally garnish some chopped corriander leaves.

GOES WELL WITH:

      Hot steamed rice

Onion Raita

Raitas are made with yogurt which offer a cooling contrast to spicy Indian dishes, are simple to prepare.Stir the yogurt until creamy, then flavor it with some combination of raw or cooked vegetables, herbs, fruit and spices but this is the simple version. Add salt just before serving to prevent the ingredients from getting watery. Here is how i make it...

INGREDIENTS U NEED:
1.Plain Yoghurt- 2 cup
2.Onion- 2( Chopped lengthwise)
3.Tomatoes-1 optional (Chopped)
4.Green chilies- 1 (finely chopped)
5.Corriander-1/2bunch(Finely chopped)
6.Salt as needed
7.Sugar-Pinch

METHOD OF PREPARATION:

• Whisk the yoghurt with little water. Add onion, tomato and green chili . Season with salt and sugar.
• Garnish with chopped corriander leaves.

GOES WELL WITH:

      Biryani,Pulav and Chapathi

Traditional Villagestyle Chicken Curry

Traditional chicken curry cooked here in our village in most homes is very simple.The traditional style of cooking here involved the natural spices.This chicken recipe is a basic chicken gravy curry.Simple,easy and tasty!

INGREDIENTS U NEED:

1.Chicken - 1/2 kg(Cleaned and cut into pieces)
2.Onion - 2(Finely chopped)
3.Tomato - 2(Finely chopped)
4.Chilli powder-2tbs
5.Corriander powder-1tbs
6.Pepper powder-2tbs
7.Turmeric powder - 1/4tbs
8.Curry leaves - 1 strings
9.Cilantro for garnish
10.Oil - as needed
11.Salt - as per taste

TO CRUSH:
Ginger-1inch
Garlic-6cloves
Cinnamon-1
Cloves-3

UTENSIL:
Heavy bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan,add chopped onions saute till the onions turn translucent,then crushed add ginger garlic paste and saute it untill raw smell goes or untill brown
• Now add chicken,turmeric powder and salt and saute well till the pieces turn white on the outer for about 5-10mins
• Then add tomatos,chilli powder,corriander powder cover and cook untill the chicken are tender.
• Finally add pepper powder and curry leaves and garnish with corriander leaves and switch off the stove.

GOES WELL WITH:
      White rice

Villagestyle Arachuvitta Chicken Kuzhambu

cken curry is one of the famous recipe in all non veg restarants. Its mine and my husband all time favorite dish because the awesome thing about this recipe is that you grind all of the required masala. If i make chicken curry, i generally need to keep more rice than usual. It will go very well with plain rice or a side dish for fried rice or dosa or chapathi.There are always different people preaparing in differrent style. This particular is that i learnt from my MIL. My grand parents are from a small village in south india and there is always a liking for us towards the village recipes. The reason behind that is the taste,They always taste the best, because the ingredients and the masala, that they use are freshly prepared. Well,The recipe of my favorite chicken curry is here........

INGREDIENTS :
1.Chicken - 2lbs(Cleaned and cut into pieces)
2.Big Onions - 3 ( Chopped)
3.Tomatoes - 2 ( chopped)
4.Turmeric powder - 1/4 tsp
5.Salt - To taste
6.Corriander leaves - 1 hand full
7.Vadagam-2
8Oil - To fry

GRIND 1:
Fry the below ingredients in a pan untill nice aroma and grind smoothly with little water
Red chilli-6
Corriander Seeds-3tbs
Cumin-1tbs

GRIND 2:
Ginger-small piece
Garlic-8clovesCinnamom-1
Cloves-3

UTENSIL:
Heavy bottomed pan

METHOD OF PREPARATION:

• Take a heavy bottomed  add oil, add the grinded masala no.2 paste and fry till golden brown
• Now add the onions , fry till golden brown, then add the chopped tomatoes,turmeric powder and salt and fry it for few mins.
• Now add the chicken pieces and let it cook for 10mins,
• Now add the grinded masala no.1 and fry it for 5 mins,Then add little water to it  and mix well.
• Close the vessel and cook for 15-20 mins by Stiring it inbetween
• Finally do the vadagam seasoning and pour into the chiccken curry and mix well.

GOES WELL WITH:

       Hot steamed rice

Appam with Coconut Milk

Appam with coconut milk is a famous South Indian dish originated from kerala. Appam are bowl-shaped rice pancakes cooked on one side only in a curved iron pan. They are typically served with a sweetened coconut milk . A well-fermented batter will form small holes like a lace all over the appam while cooking. This makes the appams very light.Here is how my MIL make it....

INGREDIENTS U NEED:
1.Raw rice-3cup
2.Urad dhal-1/2cup
3.Fenugreek/Methi seeds-2tbs
4.Boiled rice-1cup
5.Baking soda-pinch
6.Salt as needed
7.Oil

UTENSIL:
Appam maker

METHOD OF PREPARATION:

• Rinse and soak rice,dal together for minimum of 4-6hrs in water and Grind them by adding enough water and boiled rice, Add salt and keep it aside for 8 hours for fermentation.
• Now Before making appam, mix  baking soda and salt  to batter and stir well.
• Heat Appam maker or kadai ,pour one spoon of batter and take kadai in hand and give on full rotation so that batter will spread on kadai and cover it with lid and  Don’t flip .Now its ready
• Serve hot with coconut milk or chutneys.

 GOES WELL WITH:

       Coconut milk and Chicken curry

COCONUT MILK PREPARATION:
                Grind grated coconut by adding water and extract only the coconut milk by filtering, Add required sugar to that milk and serve.