CHICKEN BIRYANI / CHICKEN BIRYANI RECIPE

                               INGREDIENTS:

1.  Chicken - 1/2 kg
2.  Ginger garlic paste - 2 teaspoon
3.  Cooking oil - 50 ml
4.  Gold winner vanaspathi / dalda - 100 g
5.  Onion - 1
6.  Tomatoes - 3
7.  Salt to taste
8.  Curry leaves little
9.  Mint leaves little
10.Turmeric powder - 1 teaspoon
11.Red chilly powder - 2-3 tablespoon
12.Spices like cinnamon (IIlavanga pattai), cloves (Krambu), saunf (sombu), elaichi (yellakai) - each little
13.Basmathi rice - 1/2 kg

METHOD:
1.  Soak the rice in water for 1/2 an hour. When you start to cook filter the rice and keep it aside. Wash the chicken with some turmeric powder and keep it aside.

2.  Take a pressure cooker and keep it on flame pour cooking oil and dalda when they gets hot add the spices, ginger garlic paste, cut onion, mint leaves, curry leaves, onion, chicken pieces and fry them till golden brown.

3.  Now add the turmeric powder, chilly powder, green chillies, tomatoes and some salt to taste. Fry them till the water in the masala gets dry.

4.  Add the water and wait till the foam comes and add the soaked rice and stir them well and close the lid of the cooker and keep it for only 2 whistles.

5.  After 15 mins serve hot with onion raita.

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PEANUT SUNDAL / SUNDAL

INGREDIENTS:

1.  Peanuts - 1/4 kg

2.  Grated coconut - 1/4 cup

3.  Oil - 1 tablespoon

4.  Mustard - 1 pinch

5.  Perungayam/asafoetida - 1 pinch

6.  Red chillies - 4

7.  Curry leaves

METHOD:

1.   Soak peanuts in water for 2 hours,  drain the water and pressure cook with salt for 3 whistles.

2.  Heat oil in a pan, add mustard seeds, when mustard splutters, add perungayam, red chillies and curry leaves, then add cooked peanuts.

3.   Add grated coconut. Mix well and remove from flame.

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KADAMBAM RICE RECIPE/ KADAMBAM

INGREDIENTS:  Serves 5 people
1.  Rice - 1 cup
2.  Toor dal - 1/2 cup
3.  Tamarind small amount
4.  Mixed vegetables - 3 cups
5.  Paruppu urundais few
6.  Turmeric powder - 1/2 teaspoon
7.  Kondakadalai / channa dal - 1 tablespoon
8.  Dry sundakai - 1 tablespoon
9.  Gingelly oil - 3 tablespoon
10. Salt to taste

TO FRY AND POWDER:
1.  Coriander seeds - 3 tablespoon
2.  Methi seeds - 1/4 teaspoon
3.  Red chilly - 2
4.  Bengal gram - 2 teaspoon
5.  Urad dal - 2 teaspoon
6.  Pepper - 1/2 teaspoon
7.  Grated coconut - 2 tablespoon
8.  Asafoetida / perungayam - 1 pinch

All the above should be fried in oil and to be ground.

TO TEMPER:
1.  Ghee - 1 teaspoon
2.  Mustard - 1/4 teaspoon
3.  Curry leaves
4.  Red chilly - 2

TO MAKE PARUPPU URUNDAIS:
1.  Toor dal - 1/2 cup
2.  Red chilly - 2
3.  Salt to taste
4.  Cooking oil - 3 tablespoon

METHOD:
1.  Soak channa dal in water for 1-1/2 hours cook them in water and keep it aside.

2.  Soak toor dal and red chilly in water for 1 hour to make paruppu urandais.

3.  Pressure cook rice and dal with turmeric powder mash them and keep it aside.

4.  Grind the soaked toor dal and chilly with some salt to a coarse paste.

5.  Heat oil in a pan add the paste and cook by stirring till they become thick.

6.  Remove the pan from heat and make shapes.

7.  Steam cook them in idly cooker like this and keep it aside. Now paruppu urundai is ready to cook.

8.  Fry the sundaikai in ghee and keep them aside.

8.  Heat a pan pour some oil when they gets hot add the cut vegetables, turmeric powder and stir them well.

9.  Add salt and pour 1/4 cup of water and close the pan let them cook for 15 mins.

10. When they are half cooked add the tamarind juice and cook till

the raw smell goes.

11. Now add the mashed rice and dal, cooked kondakadalai, paruppu urundais, ground powder and some salt to taste.

12. Cook them for 5 mins and temper them and finally add gingelly oil and serve hot with appalam.

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MURANGAIKEERAI PORIYAL RECIPE/ EGG PORIYAL RECIPE

INGREDIENTS:
1.  Drumstick leaves small amount
3.  Onion - 1
4.  Red chilly - 2
5.  Salt to taste
6. Mustard - 1 pinch
7. Gingelly oil - 2 teaspoon
8. Cooking oil - 2 tablespoon
9. Water - 1 cup
10. Scraped coconut hand full

METHOD:
1.  Keep a pan on flame when it gets hot pour some gingelly oil and add mustard, onion, salt and egg and fry them in oil for 10 mins and keep it aside.

2.  Now keep another pan on flame and pour some cooking oil when they gets hot add mustard, onion, red chilly, drumstick leaves and add some water and salt to taste.

3.  After they gets cooked  mix both the egg poriyal and murungaikeerai poriyal it gives good taste.

4.  Garnish them with scraped coconut.

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PARIPPU CURRY/PARIPPU CURRY RECIPE

INGREDIENTS:
1.  Pasi paruppu / moong dhall - 1/4 kg
2.  Onion - 1
3.  Tomato - 3
4.  Curry leaves small amount
5.  Red chilly - 4
6.  Salt to taste
7.  Turmeric powder

TO BOIL:
1.  Pasi paruppu - 1/4 kg

METHOD:
1.  First fry the paruppu with oil in a kadai . Wait till it gets aroma of paruppu.

2.  Wash the paruppu with water and drain them out.

3.  Now pressure cook the paruppu with turmeric powder and garlic.

4.  Place a kadai on flame pour some oil when it gets hot add mustard, curry leaves and onion and fry them till golden brown.

5.  Add turmeric powder and mix the mashed pasiparuppu to it and some salt to taste

6.  Parippu curry is ready.

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EGG RECIPE/ EGG DOSA

INGREDIENTS:
1.  Egg - 3
2.  Onion - 1 big
3.  Green chilly - 1
4.  Turmeric powder - 2 pinches
5.  Chilly powder - 1 tablespoon
6.  Salt to taste
7.  Curry leaves
8.  Cooking oil

METHOD:
1.  First beat the egg and add cut onion, green chilly, and curry leaves and mix well.
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2.  Now add the turmeric powder, chilly powder and salt to taste and mix well.

3.  Then place a pan on a flame and pour 1 tablespoon of oil when it gets hot pour the egg liquid and make

like a dosa and turn the other side to come.

4.  Egg dosa is ready to eat with Thakkali sadam, sambar sadam.

FISH RECIPES/ FISH CURRY RECIPE

                                     

INGREDIENTS:

1.  Fish – ½ kg

2.  Onion – 2

3.  Tomato – 4

4.  Scraped coconut – 2 cups

5.  Mustard – 1 pinch

6.  Fenugreek – 4 seeds

7.  Curry leaves

8.  Pepper – 1 teaspoon

9.  Cumin seeds – 1 teaspoon

10. Saunf (sombu) – 2 teaspoon

11. Ginger garlic paste – 1 teaspoon

12.  Red chilly - 7

TO FRY:

1. Onion, tomato, red chilly, pepper, curry leaves, cumin seeds, sombu to be fried in oil separately.
2. Coconut to be fried separately.

TO GRIND:

1. Both the above ingredients to be ground separately.

METHOD:
1.  Take a pan and keep it on a flame when it gets hot pour some oil add mustard, fenugreek, curry leaves,

ginger garlic paste and onion fry them till golden brown.

2.  Add turmeric, chilly and coriander powder and add some water.

3.  Now add the ground (fried item No 1) paste to the pan.

4.  Stir them well and add the tamarind juice to it. Let them boil for some 15 mins.

5.  Add the fish into the pan and don’t stir within five mins  add the coconut paste to it and switch off the flame after 10 mins.

6.  Delicious Meen kulambu is ready to eat with fish fry.

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TOMATO THOKKU/ THAKALI THOKKU

INGREDIENTS:
1.  Tomatoes - 1/4 kg
2.  Onion - 1
3.  Cooking oil - 2 tablespoon
4.  Mustard - 1 pinch
5.  Turmeric powder - 1 pinch
6.  Chilly powder - 2 tablespoon
7.  Curry leaves small amount
8.  Salt to taste

TO GRIND:
1.  Tomatoes should be ground

METHOD:
1.  Place a kadai on flame, when it gets hot pour some oil and add mustard, onion and curry leaves.

2.  Stir them well and add the turmeric powder, chilly powder, and some salt to taste.
3.  Now add the ground tomatoes and add 1/4 cup of water to it and when they gets thick off the flame.

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4.  Delicious tomato thokku is ready to eat with rice.

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LEMON RICE/ LEMON RICE RECIPE

INGREDIENTS:
1. Lemon – 2
2. Red chilli – 2
3. Turmeric powder – 2 pinches
4. Asafoetida (perungayam)  – 1 pinch
5. Cooking oil – 3 tablespoon
6. Curry leaves
7. Salt to taste

METHOD:
1.  Take a kadai and keep it on a flame when it gets hot pour some oil.
2.  Add mustard, red chilli, asafoetida, turmeric, curry leaves and salt to taste.

3.  Switch off the flame and add the cut lemon juice and mix them well and stir with a fresh rice and serve hot. 

POTATO MASIYAL:

INGREDIENTS:
1. Boiled potatoes – 3
2. Turmeric powder – 1 pinch
3. Chilli powder – 1-1/4 teaspoon
4. Ginger garlic paste – 1 teaspoon
5. Cooking oil – 1-1/2 tablespoon
6. Salt to taste
7. Curry leaves

8. Mustard – 1 pinch

METHOD:
1.  Cut the potatoes into small pieces and keep it aside.

2.  Keep the kadai on flame and pour some oil. When it gets heated add mustard , curry leaves , ginger garlic paste and  onion .Fry them in oil for two mins.

 3.  Now add the turmeric powder, chilly powder, salt and the cut potatoes in the oil and stir them well until it forms thick.

Yummy potato masiyal is ready to eat with puliyotharai.

More to come from Grace Dishes.

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SAMBAR RICE RECIPE

SAMBAR PODI

Making sambar with samabar podi is a different method than the traditional one.  First, we are going to see how to make sambar podi (powder)

INGREDIENTS:

1. Toor dal – 100 g
2. Coriander – 100 g
3. Cumin seeds – 50 g
4. Curry leaves small amount
5. Pepper – 50 g
6. Red chilly – 15 pieces
7. Asafoetida (perungayam) – 2-1/2 pieces
8. Salt to taste
9. Dry ginger - 5 pieces
10. Cooking oil - 2 tablespoon
11. Saunf (sombu) - 20g
12. Fenugreek - 20g
13. Mustard - 20g
14. Turmeric - 3 pieces

METHOD:

1.  Fry all the above ingredients together in kadai with cooking oil.

2.  Now put all the ingredients in the mixer with some salt and grind them well.

3.  Fine sambar podi is ready to make sambar.

SAMBAR

Now let us see how to make sambar using the above sambar podi.

INGREDIENTS:   To serve 5 people

1. Brinjal – 250g
2. Drumstick – 2
3. Small onion – 50g
4. Raw mango – 1
5. Tomato – Big – 3 or small – 4
6. Tamarind small amount
7. Turmeric powder – 2 pinches
8. Chilli powder – 2 tablespoons
9. Coriander powder - 1 tablespoon
10. Sambar podi – 2 tablespoon
11. Red chilli – Big – 2 or small – 4
12. Mustard – 1 pinch
13. Fenugreek – 4 pieces
14. Curry leaves
15. Cooking oil – 3 tablespoon
16. Salt to taste

TO BOIL:

1. Toor dal – 300g
2. Turmeric powder – 1 pinch
3. Garlic – 1 full
4. Water – 4 cups
5. Asafoetida – 1 pinch

METHOD:

1.  Put the toor dal into the cooker add water , turmeric powder, garlic and asafoetida and pressure cook them for four whistles and keep it aside.

2.  Now keep a vessel on flame pour oil and add mustard, red chilli, curry leaves and onion and stir them well till golden brown.

3.  Add the cut vegetables and spill turmeric powder, chilli powder, sambar powder, coriander powder and some salt to taste.

4.  Then stir them well till the masalas get mixed and add tomatoes and water and leave them to boil till the vegetables get cooked.

5.  When they get thick add some tamarind juice and the boiled well mixed toor dal to it and stir them well.

6.  Let them boil for 10 mins.

7.  Decorate with curry leaves.

SAMBAR RICE

Let us see how to make this Saravana Bhavan style sambar sadam

INGREDIENTS: To serve 5 people

1. Ghee – 6 tablespoons
2. Sambar as needed

METHOD:

1.  Now take a kadai and keep on flame when it gets hot pour the ghee and add the prepared sambar into it and stir them well.

2.  After this you can mix the fresh cooked rice to it and add sambar to the rice whenever it gets thick for 5 to 6 times.

3.  Wait and stir the sambar rice till it becomes like saravana bhavan style.

4.  Now sambar rice is ready to eat with mixed vegetable.

More to come from Grace Dishes!

Happy Cooking!