Channa Masala





Ingredients:

Channa/ White chickpea/vellai kondakadalai - 1 cup
Onion - ½ medium sized - cut into cubes
Onion - ½ medium sized - cut lengthwise
Tomato - 2 medium sized 
Red chili - 4
Turmeric powder - ¼ tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Salt to taste
Cinnamon , cardamom, cloves powder - 1 pinch
or
Cinnamon stick - ¼ inch piece
Cardamom  - 1 piece
Cloves - 2 or 3

Preparation:

-  Soak Channa/ White chickpea/ vellai kondakadalai for 8-10 hrs or over night

Procedure:

1. Pressure cook soaked channa with salt for 3 whistles. Allow it to cool naturally.
2. In a pan, heat oil and add cloves, cinnamon, cardamom (as pieces or in powder form). As nice flavor comes out add the onions cut in cubes, ginger garlic paste. Saute until it becomes soft and gives nice flavor.

3. Then add tomato, salt, turmeric powder and red chili, saute until it becomes mushy. Cool this gravy for some time and grind it into smooth paste.

4. Again heat the pan with oil, and add onion that are cut length wise. Saute them until it becomes soft. Then add the paste, cooked chickpea, coriander powder, cumin powder and one cup of water. 
5. Close the lid and keep it in low flame for 3 min or gravy comes to desired consistency. It taste great with poori.

Chicken Egg kothu Parotta




Ingredients:

Multilayered parotta - 6
Egg- 3
Chicken salna - 1½  cup
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger garlic paste - 2 tsp
Turmeric powder - ¼ tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - ½ tsp
Pepper powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Cinnamon , cardamom, cloves powder - 1 pinch
or
Cinnamon stick - ¼ inch piece
Cardamom  - 1 piece
Cloves - 2 or 3

Procedure:

1.       Cut the multilayered parotta into small pieces.
2.       In a bowl, break and pour the eggs. Add salt and pepper, mix well.
3.       Heat oil in a pan, pour the beaten egg and make it into scramble and set aside.
4.       Again heat oil in the pan, add cinnamon, cloves, cardamom powder.
5.       When nice aroma comes out, add onion and saute until it becomes soft.
6.       Then add ginger garlic paste and saute for 1 min.
7.       To this add turmeric powder, chili powder, coriander powder, cumin powder, salt and mix well.
8.       Now add the tomatoes and saute until it turns mushy.
9.       Egg scramble, cut parottas, chicken salna are added one by one and mixed well.
10.   Mouth watering chicken egg kothu parotta are garnished with cilantro and ready to serve.

Chicken Pulav



Ingredients:

  • Basmathi rice - 2 cups
  • Onion - 1 medium sized - chopped lengthwise
  • Tomato - 1 medium sized - finely chopped
  • Green Chili - 2
  • Ginger garlic paste - 1 tsp
  • Cinnamon, Cardamom, Cloves, Star anise, bay leaf powder/ garam masala powder - 1 tsp
  • Coriander leaf - 1 tbsp
  • Curry leaf - 5-6 leaves
  • Mint leaf - 7 -8 leaves
  • Oil - 1 tbsp
  • Salt to taste

To marinate:

  • Chicken - 200 g
  • Turmeric powder - 1 pinch
  • Chili powder - 1 tsp
  • Salt to taste
  • Ginger garlic paste - 1 tsp
  • Lemon juice - 1 tsp
  • Coriander leaf - 2 tbsp
  • Mint leaf - 5-6 leaves
  • Curry leaf - 5-6 leaves
  • Curd - 1 tbsp

Procedure:

  1. Mix all the ingredients given in "to marinate" in bowl and allow it to rest for 15-20 min in refrigerator
  2. Place the pressure cooker in the stove and heat it with oil
  3. Add garam masala, onion, green chili and saute for 2- 3 min
  4. When the onion become soft add ginger garlic paste and saute for 2 min
  5. Add tomato and saute for 2 min
  6. Now add the marinated chicken pieces and mix for 3 min
  7. When the mixture is in gravy consistency, add 3 tumblers of water and add salt accordingly
  8. Finally add basmathi rice and allow it to boil
  9. As the rice become half cooked and is in semisolid state, add coriander leaves and mint leaves
  10. Close the pressure cooker lid and allow it to cook for one whistle

Pepper Chicken



Pepper Chicken

Ingredients:
  • Chicken - 500 g - cleaned and cut
  • Onion - 1 medium sized - finely chopped
  • Green chili - 2 
  • Ginger garlic paste - 1 tsp
  • Pepper powder - 2 tsp
  • Salt to taste
  • Oil - 2 tsp
 
To roast and grind:
  • Cardamom - 1
  • Cinnamon - 1/4 inch stick
  • Cloves - 2
  • Star anise - 1/4
  • Small onion - 2
  • Coconut flakes - 1 tbsp
  • Kuruma podi - 1 tsp
  • Coriander seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Oil - 1 tsp

Procedure:
  1. In a pressure cooker heat oil, add cinnamon, cloves, cardamom powder
  2. Then add onion and green chili   
  3. Saute for 2-3 min or until they become soft
  4. Then add ginger garlic paste and saute for 2 min
  5. Now add salt, turmeric powder and pepper powder and mix well
  6. Add the chicken pieces and mix well 
  7. Close the pressure cooker and allow it to cook for one whistle
  8. In meanwhile, heat a pan with oil and add the ingredients given in "to roast and grind" 
  9. Allow it to cool and grind it into smooth paste by adding little water
  10. Add the paste to the cooked chicken in the pressure cooker 
  11. Mix them well and allow it in low flame for 5 min or until the gravy gets thickened
  12. Pepper chicken tastes great with rice, chappathi, pulav.

Onion Paratha




Ingredients:

Paratha:


  • Wheat flour / Godumai maavu - 3 cup
  • Salt to taste
  • Water
  • Oil - few drops

Stuffing:


  • Onion - 2 medium sized
  • Cilantro - 1 cup
  • Turmeric powder 1 pinch
  • Chili powder - 1 pinch
  • Garam masala - 1 pinch
  • Coriander powder - 1 pinch
  • Cumin powder -1 pinch
  • Salt to taste

Procedure:

Stuffing:


  • In a mixing bowl, add all the ingredients given in " stuffing " and mix well

Paratha:


  1. Take the flour in a large bowl and add salt
  2. Pour water slowly and mix evenly to get a soft dough
  3. Apply few drops of oil over the outer surface of the dough and allow it to rest for 20 min
  4. Make big dough balls and make it to a thick flat roti
  5. Place a scoop of stuffing in the middle and seal from all side to make a ball
  6. Then roll again softly so that stuffing doesn't ooze out
  7. Now heat the pan and grease it with little oil
  8. Put the paratha in the hot pan
  9. Apply oil to the other side and then flip the paratha to cook on both sides
  10. Tasty paratha are ready to serve

Note: you can also sauté the stuffing for 2 min with little oil and cool it before using for stuffing the paratha

Kara Paniyaram


Kara Paniyaram

Ingredients:
  • Paniyaram maavu - 3 cup
  • Onion - 1 medium sized - finely chopped
  • Green Chili - 4 - finely chopped
  • Curry leaf - 10 - finely chopped
  • Ginger - small piece - Finely chopped
  • Salt to taste
  • Oil - as required

Procedure:

  1. To the paniyaram batter, add salt, onion, green chili, curry leaf and ginger.   
  2. Heat paniyaram pan. I used non-stick pan. Grease it with cooking oil. Pour a scoop of batter into the paniyaram pan pit. As the batter gets cooked it will become fluffy. So make sure that the batter does not overwhelm from the pits. 
  3. Keep in medium flame. When paniyaram gets fluffy and cooked on one side, turn to other side and cook. Poke paniyaram with the fork or a toothpick. If its completely cooked, batter will not get to the fork or toothpick.
Paniyaram goes great with coriander chutney, coconut chutney, spicy tomato chutney.

Plain / Flower Aappam




Ingredients:
  • Idly arisi - 2 cup
  • Pacharisi - 2 cup
  • Urad dhal - 1/2 cup
  • Fenugreek seeds - 1/2 tablespoon
  • Salt to taste
  • Oil

Preparation:

  1. Soak idly arisi, pacharisi, urad dhal with fenugreek seeds separately for 3 hrs
  2. Grind them to a dosa batter consistency and add salt
  3. Add salt and Allow the batter to rest for 10-12 hrs
Procedure:

Plain Aappam:
  1. Heat the aappam pan and coat with oil
  2. Pour a scoop of batter in the pan and rotate in a circular motion
  3. Close the lid and allow it to cook for 1 min in medium flame
Flower Aappam:
  1. Heat the aappam pan and coat with oil
  2. Pour a scoop of batter in the pan and move in 8 directions to form a floral pattern.
  3. Close the lid and allow it to cook for 1 min in medium flame. 

Egg Paniyaram


Egg Paniyaram

Ingredients

Procedure

  1. Break the eggs and pour it into a bowl
  2. Whisk them well and add it to the paniyaram batter
  3. Heat the paniyaram pan and pour the batter
  4. When one side of paniyaram is cooked, turn to other side and cook

Vegetable Biriyani - Dindigul Style

Ingredients:

1.     Basmati rice - 2 cup
2.    Onion - 1 medium sized
3.    Tomato - 1 medium sized
4.    Carrot - ½ cup
5.    Beans - ½ cup
6.    Green peas - ½ cup
7.    Green chili - 2
8.    Coriander leaf - ¼ cup
9.    Turmeric powder - 1 teaspoon
10.  Coriander powder - 2 tablespoon
11.  Cumin powder - 1 tablespoon
12.  Chili powder - 1 teaspoon
13.  Garam masala - ½ tablespoon
14.  Curd - 2 tablespoon
15.  Salt to taste
16.  Ginger garlic paste - 2 teaspoon
17.  Mint - 5-8 leaves
18.  Cashew nuts - 4-8 pieces
19.   Cinnamon - 1 inch stick
20. Cardamom - 2
21.  Cloves -2
22. Bay leaf -2
23. Star anise -1
24. Oil - 1 tablespoon

Preparation:

1.     Soak basmati rice for 15 min
2.    Clean and cut all the vegetables. In a bowl mix curd, salt, turmeric powder and vegetables and set aside for 15 min
3.    Grind onion, tomato, coriander leaf, mint leaf, ginger garlic paste, cashew nuts into a smooth paste

Procedure
:

1.     In a pressure pan, heat oil, add Cinnamon, Cardamom, Cloves, Bay leaf, Star anise
2.    When nice aroma comes out of it, add the onion tomato paste and saute for 2 min in medium flame
3.    Then add the marinated vegetables and stir for 2 min
4.    Add chili powder, coriander powder, cumin powder and garam masala and mix well
5.    Now add the basmati rice and stir well
6.    Add 2½ cup of water and keep in high flame
7.    As the water begins to boil, add salt to taste and keep stirring
8.    When rice is half cooked and is in semisolid state, close the lid and cook for one whistle
9.    Yummy biriyani is ready to serve

Paruppu Payasam with Coconut milk





Ingredients:

  • Moong dhal / paasi paruppu - 1 cup
  • Jaggery - 3/4 cup
  • Coconut milk - 1 cup
  • Ghee
  • Cashew nuts
  • Dry grapes
  • Almonds

Procedure:

  1. In a pan, add ghee. When the ghee melts add cashew nuts, dry grapes, almonds and keep aside
  2. Roast moong dhal/ paasi paruppu seperately in same pan
  3. Pressure cook the roasted moong dhal until mushy
  4. Boil jaggery with 1/4 cup of water in a pan until it dissolves
  5. Filter the syrup and add it to the cooked moong dhal
  6. Add a cup of coconut milk to the payasam 
  7. When it begins to boil, add the roasted cashew nuts, dry grapes and almonds and switch off the stove

Paneer Butter Masala



Ingredients:

1.     Paneer - 200g
2.    Butter - 3 tablespoon
3.    Cream - 2 tablespoon
4.    Tomato - 4 medium sized
5.    Ginger garlic paste - 2 teaspoon
6.    Chili powder - 2 tea spoon
7.    Garam masala - 1 pinch
8.    Turmeric powder - 1 pinch

Preparation:

Clean and cut the paneer cubes. In a bowl, put the paneer cubes, then add salt, chili powder, ginger garlic paste. Mix well and set aside for 20 min

Procedure:

1.     In a pan, add a tablespoon of butter.
2.    When the butter melts and aroma comes out, add the marinated paneer cubes.
3.    Fry them until it turns light golden brown stirring occasionally and transfer it to a bowl
4.    Grind tomato and cashew nuts into a smooth paste
5.    In the same pan, add butter.
6.    When butter melts, add the tomato puree, cream, chili powder, garam masala, turmeric powder
7.    Add the paneer cubes and salt to taste
8.    Close the lid and keep it in low flame for 7 min
9.    Transfer it to a bowl, and garnish with cream and butter

Adai


Ingredients:
  • Arisi - ¼ cup
  • Channa dhal - ¼ cup
  • Pacha payaru - ¼ cup
  • Thuvaram paruppu - ¼ cup
  • Onion - 1 medium sized
  • Green chilli - 3
  • Cilantro
  • Curry leaf
  • Asafetida
  • Pepper
  • Ginger
  • Fenugreek seeds
  • Salt

 

Preparation:

Soak arisi channa dhal, pacha payaru, thuvaram paruppu separately for 3 hrs

 

Procedure:

  1. Add the soaked ingredients along with onion, green chilli, cilantro, curry leaf, asafetida, pepper, ginger, fenugreek seeds, salt in a mixie and grind them into a coarse batter.
  2. Heat a dosa tawa and grease it with oil
  3. Pour the adai batter in dosa shape
  4. When it is cooked on one side , flip it to the other side and cook well
  5. Hot adai taste delicious with aviyal

Meen Kolambu / Fish Curry


Ingredients:
  • Fish - ½ kg
  • Tamarind - lemon size
  • Chilli powder - 2 teaspoon
  • Coriander powder - 2 tablespoon
  • Cumin powder - 1 tablespoon
  • Small onion - 5 
  • Coconut - 2 tablespoon

To temper:
  • Oil
  • Mustard
  • Green chilli - 3
  • Curry leaf

Procedure:
  1. Clean the fish and cut them into pieces of required size
  2. Soak tamarind in hot water and extract 1½ cup juice from it
  3. Heat oil in a kadai. When the oil is heat, add mustard and allow it to sputter. Then add green chilli and curry leaf
  4. When they crackle add turmeric powder, chilli powder, tamarind juice, coriander powder and cumin powder
  5. Add coconut and small onion in a mixie and grind it into a smooth paste
  6. Extract juice from the paste if kolambu is required in small quantity or add the paste as such if kolambu is required in large quantity 
  7. When kolambu begins to boil and oil gets separated,  add the fish pieces and close the lid in a low flame for 2 min
  8. Meen kolambu is ready to serve

Sweet Paniyaram


Ingredients:

Procedure:

  1. Heat 1/4 cup of water in a pan
  2. mix jaggery and stir well so that jaggery gets completely dissolved
  3. filter the syrup and add it into the paniyaram batter
  4. Pour the batter into the paniyaram pan
  5. When one side of paniyaram is cooked, turn to other side and cook
  6. Sweet paniyaram is ready to be served hot

Fish Fingers

Fish fingers is a tasty and an easy appetizer. I usually have in restaurants and i like that lot. Wow...!! And now i prepare them in home. Try this once..!! and you will never go to restaurants again ;-)

Fish FIngers

Preparation Time: 15 min
Cooking Time: 20 min
Serves: 2

Ingredients:
 
To marinate:
  • Fish- cleaned and cut - 1/2 kg
  • Turmeric powder - 1 teaspoon
  • Chilli powder - 2 teaspoon
  • Garam masala - 1 teaspoon
  • Coriander powder - 2 tablespoon
  • Cumin powder - 1 tablespoon
  • Ginger garlic paste - 1 tablespoon
  • Lemon juice - 1 tablespoon
  • Salt - to taste

To fry:
  • Gram flour
  • Bread crumbs
  • Oil - to fry

Procedure:
  1. Put all ingredients given in "to marinate" in a large mixing bowl. Mix them well and keep aside allowing it to marinate for 30 min.
  2. In a plate, mix gram flour and bread crumbs in equal proportion. Roll the marinated fish pieces in the bread crumbs, gram flour mix.
  3. Heat oil in a kadai for frying. Fry the rolled fish pieces. Fish gets cooked faster. So fry in medium-high flame for 3-4 min to have a soft fish fingers.
Note: Roll the fish piece gently on the bread crumbs to make a layer. Hold the piece in hands and keep pressing for seconds to get the crumbs coat well on the fish pieces, roll them in hands to remove the extra crumbs. this note helps to avoid oil becoming black while frying.

Pacha Payaru Curry


Picture  Ingredients:

pacha payaru - 1 cup
Onion - 1 medium sized
- Tomato - 1 medium sized
- Tumeric powder - ¼ teaspoon
- Chilli powder - ½ teaspoon
- Corriander powder - 1 teaspoon
- Garam masala - ½ teaspoon
- Salt to taste

Procedure:

& Pressure cook pachapayaru with little salt.
& In a pan, heat oil and add onion and saute until it becomes soft
& Then add chilli powder, turmeric powder, salt
& Now add tomato and saute it for 3 min in medium flame
& when the tomato become mushy, add corriander powder and cooked pachapayaru
& Close the lid and cook for 2 min
& Then add garam masala, stir occasionaly and cook for 1 min
& Pachapayaru curry can be served for chapathi

Kondakadalai Kolambu




Ingredients:

Kondakadalai - 1 cup
Onion - ½ finely chopped
Tomato - ½ finely chopped
Turmeric powder - ¼ teaspoon

To grind:

Coconut - ¼ cup
Kuruma podi - 1 table spoon
Green chilli - 2
Salt to taste

To temper:

Mustard
Urad dhal
Cummin seed
Red chilli - 2
Curry leaf

Procedure:

* Soak kondakadalai for 8-10 hours
* Cook the soaked kondakadalai in a pressure cooker with little salt
* Then put all the items mentioned in "to grind" in a mixie, add little water and grind it into a smooth paste
* In a pan heat oil and add the ingredients given in "to temper"
* Add the chopped onion and saute until it becomes soft
* Then add turmeric powder and tomato
* Saute till the become mushy, then add the coconut paste
* Add ¼ cup of water and salt
* When it begins to boil add the cooked kondaladalai and leave it in low flame for 5 min with the lid closed
* Kondakadalai kolambu can be served for rice, chappathi

Aviyal






Ingredients:


  • Potato - 1 cup 
  • Carrot - 1 cup
  • Beans - 1 cup 
  • Coconut - 1/2 cup
  • Kuruma podi - 2 table spoon
  • Green Chilli - 2
  • Curd - 2 tablespoon
  • Salt to taste

To temper:


  • Oil
  • Mustard
  • Urad dhal
  • Curry leaf

Procedure:


  1. Finely chop all the vegetables and half-cook them with little salt and turmeric powder
  2. In a mixie grind coconut, green chilli and kuruma podi in to a smooth paste
  3. Heat a kadai and pour oil in it
  4. Add mustard seeds, urad dhal, allow it to sputter and  add curry leaves
  5. Pour the mixie paste and saute for a minute 
  6. Then add the half cooked vegetables and salt to taste
  7. Close the lid and keep the stove in low flame for 3 min
  8. Switch off the stove and add curd giving a quick stir
  9. Aviyal can be served for adai

Mint Chutney



Ingredients:

v  Mint - 1 bunch
v  Onion - 1 medium sized
v  Tomato - 1 medium sized
v  Urad dhal - ¼ teaspoon
v  Channa dhal - ¼ teaspoon
v  Red chilli - 2
v  Coconut - ½ cup
v  Oil - 2 teaspoon

To temper:

v  Oil
v  Mustard - ¼ teaspoon
v  Urad dhal - ¼ teaspoon
v  Cummin seed - ¼ teaspoon
v  Curry leaf - 5

Procedure:

1.    Clean the mint leaves and keep aside
2.   Heat oil in a pan, add urad dhal and channa dhal
3.   Fry until it turns golden brown, then add red chilli
4.   Then add coconut flakes and fry for  1 min
5.   Now add the cleaned mint leaves and cook until the leaves shrink
6.   Place the mixture in a plate and allow it to cool down for sometime
7.   Meanwhile heat a pan and pour little oil
8.   When the oil becomes hot, add chopped onion
9.    Saute until it turns soft, then add tomato and saute until it becomes mushy
10.  In a mixie, put onion tomato paste and mint mixture
11.   Grind and then transfer it to a bowl
12.   To temper, heat little oil in a pan and add mustard, urad dhal, cummin seeds and curry leaf
13.   Then add it in to the mint chutney

Vegetable Fried Rice


Preparation Time: 30 min
Cooking Time: 25 min
Serves: 2
Ingredients:

Cooked basmati rice
Onion - 1 medium sized
Carrot - 1 cup
Beans - 1/2 cup
Capsicum - 1/4 cup
Cabbage - 1/4 cup
Green peas - 1/4 cup
Pepper powder - 1 teaspoon
Chilli sauce - 1 teaspoon
Soya sauce - 2-3 drops
Salt - to taste

Procedure:

1. Heat oil in a pan
2. Add onion sauté for 2 min
2. Keep in medium flame and add all vegetables (carrot, beans, capsicum, cabbage, green peas) one by one and saute
3. Add little salt
4. When vegetables are cooked, add pepper powder, chili sauce and few drops of soya sauce
5. Mix well and reduce to low flame
6. Add cooked basmati rice
7. Keep stirring slowly until its completely mixed

Ragi Dosa

Ragi is rich in proteins and minerals. Ragi has numerous health benefits like weight loss, strengthen bones, reduce the risk of diabetics, bring down cholesterol, excellent source of iron etc. Ragi dosa can be prepared with urad dhal (Ragi dosa with urad dhal) and ragi roti is another exciting dish.





Preparation Time: 20 min
Cooking Time: 20 min
Serves: 2

Ingredients:
  • Ragi flour - 2 cups
  • Small onion - Finely chopped - 1/2 cup
  • Green chilli - 3
  • Water - 1 1/2 cup
  • Salt to taste
  • Oil - 1 teaspoon
  • Mustard - 1/4 teaspoon
  • Urad dhal - 1/4 teaspoon
  • Cummin seeds - 1/4 teaspoon
  • Split channa dhal - 1/4 teaspoon
  • Curry leaf - 4

Procedure:

  1. Mix ragi flour with chopped onion, green chilli and salt
  2. Add water to the mixture and mix well so that no lumps are formed
  3. Now heat a pan and pour oil
  4. When the oil is heat, add mustard and allow it to sputter 
  5. Then add cummin seeds to sizzle and urad dhal and channa dhal
  6. Saute them till they turn golden brown
  7. Pour them into the batter and give a stir
  8. This mixture will be like dosa batter consistency
  9. Now heat dosa tawa in the stove in medium flame and apply little oil
  10. Pour the ragi dosa batter in the pan
  11. When one side of the dosa is cooked, it is turned the other side
  12. Yummy ragi dosa are ready to serve

Rava Kichedi

Rava Kichedi is a very tasty, yummy, easy breakfast or dinner recipe. It is very easy to prepare. 



Preparation time: 20 min
Cooking time: 15 min 
Serves: 2


Ingredients:
  • Rava or Sooji - 2 cups
  • Onion - 1/2 cup
  • Carrot - 1/2 cup
  • Beans - 1/4 cup
  • Green peas - 1/4 cup
  • Green chilli - 2
  • Mustard - 1/2 teaspoon
  • Urad dhal - 1/2 teaspoon
  • Cummin seeds - 1/2 teaspoon
  • Split channa dhal - 1/2 teaspoon  
  • Cashew nuts - 1/2 teaspoon
  • Curry leaf - 5
  • Salt to taste
  • Oil - 2 teaspoon
  • Water - 5 cups
Procedure:

  1. Place a kadai on the stove and add a teaspoon of oil
  2. Add mustard and as it sputters, add urad dhal, cummin seeds. cashew nuts, split channa dhal. Fry until it turns golden brown
  3. Then add curry leaf and onion and saute for 3 min 
  4. When onion become soft, add all the vegetables
  5. Add little salt and sprinkle some water, so that the vegetables get cooked
  6. Now add water and salt
  7. When the water gets boiled, reduce the flame of stove
  8. Start adding sooji or rava and keep stirring, so that no lumps are formed
  9. Switch off the stove and close the kadai with a lid for 1 min
  10. Pour a teaspoon of oil and give a quick stir
  11. Rava kichedi is ready to be served with pickles 

Egg Puff


Preparation Time: 10 min
Cooking Time: 45 min
Serves: 6

I always like these puffs and now I make them in home. Crispy puffs looks yummy. Hot Crispy Puffs are always a perfect evening snack. Before preparing, keep the puff pastry sheet at room temperature for 30-45 min. Sprinkle all-purpose flour while separating puff pastry sheets into layers.


Ingredients:
  1. Puff pastry sheets - 3 sheets
  2. Boiled Egg - 3
  3. Onion - 2 medium sized 
  4. Tomato - 1 medium sized
  5. Turmeric powder
  6. Chilli powder
  7. Salt to taste
  8. Oil
Preparation:
Keep the puff pastry sheets at room temperature for 30 min

Procedure:
  1. In a pan, heat a teaspoon of oil
  2. When the oil is heat, add onion and saute for 3 min
  3. Add turmeric powder and chilli powder
  4. When onion become soft, add tomato and saute for 4 min
  5. As the gravy gets thicker and leaves out oil, switch off the stove 
  6. Boil 3 eggs with little salt in a pan for 20 min or pressure cook the egg with salt in a pressure cooker for 1 whistle
  7. When the egg cools down peel off its shell and cut it into two half 
  8. The stuffing for the puffs is ready
  9. Now cut open the puff pastry sheets and cut them to the desired size based on the shape (rectangle,triangle) 
  10. Then keep the stuffing along with a half slice of egg and fold the sheets diagonally for a triangle shape or horizontally for a rectangle shape
  11. Close the edges with the fork or apply few drops of water along the inner edges of the sheets and stick them
  12. Arrange the puffs in a oven tray
  13. Preheat the oven to 375 degree Fahrenheit for 10 min and then place the tray and bake them for 15-20 min
  14. Once the puffs get ready, take out the tray and allow it to cool for 10 min
  15. Delicious egg puffs are ready for snack

Chicken Manchurian - Dry

Indian Chinese Recipe

Chicken Manchurian is a delicious starter or appetizer and its also perfect side for fried rice. Its loved by all. I prepared this chicken manchurian - dry as a lunch with egg fried rice and chicken manchurian gravy.... It is easy to prepare and a very tasty, attractive dish.

Preparation time: 45 min
Cooking time: 15 min
Serves : 2

Ingredients:

Marinate:
  1. Chicken - 500gm
  2. Egg - 1
  3. Pepper - 1 tsp
  4. Ginger-garlic paste - 1 tbsp
  5. Corn flour - 1 tbsp
  6. All-purpose flour - 1 tbsp
  7. Salt to taste
for dry:
  1. Chopped ginger  - 1 tsp
  2. Chopped garlic - 1 tsp
  3. Onion - 1 medium sized - Finely chopped 
  4. Hot & sweet tomato sauce - 3 tbsp
  5. Chilli sauce - 2 tsp
  6. Soya sauce - 1 pinch
  7. Pepper - 1 pinch
  8. Salt to taste
  9. Oil - to fry
Procedure:
1.   In a mixing bowl, add egg, pepper, ginger garlic paste, salt and whisk for a min. Add clean and cut chicken pieces to the mixture.
2.   To this add corn flour and all-purpose flour. Mix them well so that no lumps are formed and allow it to marinate for 30 min.

3. Place a heavy bottomed kadai in the stove and add oil to fry the marinated chicken. Then deep fry the chicken pieces and keep aside.

4. In a pan, add oil. I used the same oil that i used for frying marinated chicken pieces. When the oil is heat, add chopped ginger and garlic. As nice aroma comes out add onion and saute for 5 min.

5.   Then add hot and sweet tomato sauce, chilli sauce, soya sauce. Add pepper powder and salt to taste. When the gravy get thickened, add fried chicken and mix well.

6.  Garnish with cilantro. "Dry chicken manchurian" is ready to serve.

Kuruma Podi

Ingredients

Fennel seeds - 500 gm
Poppy seed - 250 gm
Roasted gram/pottu kadalai - 250 gm
Cinnamon - 2 inch piece
Cashew nuts - 250 gm

Procedure
             
o   Roast all the ingredients separately and allow it to cool
o   Then grind them in to a coarse mixture

Modhagam

Preparation time: 15 min
Cooking time: 20 min
Serves: 20

Ingredients:
  • Raw rice - 1 cup
  • Jaggery syrup - 1 cup
  • Ghee - 1 tbsp
Preparation:
  • Soak raw rice for 30 min

Procedure:
  1. Grind soaked rice without adding water. It should be coarse like rava.
  2. Add coarse rice, ghee, jaggery water and 1/2 cup of water. Pressure cook for one whistle.
  3. Grease hand with oil or ghee and form balls like laddoo. Press them gently and firmly.