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

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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.

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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

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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.

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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. 
   

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Egg Paniyaram

Ingredients

• Paniyaram maavu
• Egg - 2

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

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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

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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

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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

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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

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