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