LUNCH BOX RECEIPE 3-SIMPLE TOMATO BRIYANI

Ingredients

Basmati rice-1 cup
Onion-1
Tomato-2
Ginger-garlic paste-1 paste
Bay leaf-1
Cardamom-2
cinnamon-2 small stick
Cloves-2
Fennel seeds-1/2 tsp
Chilli powder-2 tsp
Garam masala powder-1/2 tsp
Mint leaves-1/4 cup
Coriander leaves-1/4cup
Coconut milk-1/2 cup
Salt-to taste
Ghee-1 tsp(Optional)
Oil-required amount

 

 

 

 

 

Method

 

 

1.Soak Basmati rice in 1 cup of water for 15-20 mins.

 

2.Heat oil,ghee in a pan.Add fennel seeds,cinnamon,cloves,cardamom,bay leaf.Saute it for few seconds,then add chopped onions,saute until it turns translucent.

 

3.Then add chopped tomatoes,ginger-garlic paste.Saute until the raw smell of the paste goes off and tomato gets cooked.

 

4.Now add chilli powder(add green chillies instead if you want),garam masala powder,mint leaves,coriander leaves,soaked basmati rice.Mix it well.

 

5.Now place this in a pressure cooker,add 1 cup of water+1/2 cup of coconut milk(normally basmati requires 11/2 cups of water).Let it be on the stove for 3 whistles.

 

6.Tasty and spicy Tomato Briyani is ready.

 

Note:You can also add vegetables,please use fresh ginger-garlic paste for good flavor.Tomato puree can also be used instead of chopped tomatoes.



 

 

LUNCH BOX RECEIPE 2-LEMON RICE WITH POTATO THOKKU

Ingredients

Lemons-2(squeeze the juice and keep it aside)
Cooked rice-21/2 cup
Kadala paruppu(chana dal)-1/2 tsp
Turmeric powder-1 tsp
Mustard seeds-1/2 tsp
Roasted peanuts-1 tsp
Asafoetida-1/4 tsp
Curry leaves-few
Salt-to taste
Sesame Oil-required amount

 

Method

1.Heat sesame oil in a pan,add mustard seeds.When mustard seeds splutter, add kadala paruppu(chana dal),roasted peanuts,asafoestida,red chillies.saute everything for few seconds.


2.Now add extracted lemon juice,required amount of water,turmeric powder,salt.Let it boil for 5-7 minutes.

3.Add this to already cooked&cooled rice and mix it well.

4.Serve this along with potato thokku which is a best side dish .Please refer potato thokku receipe which is already posted in this blog.

Note:Use basmati rice if required,turmeric powder must be used  as it igives a good colour and flavor..Add hot sesame oil while mixing rice  for better taste and flavor..

 

 

KADALA PARUPPU(CHANA DAL) CHUTNEY

Ingredients

Kadala paruppu(Chana dal)-3 tsp
Onion-1 Big size
Tomato-1
Coriader leaves-1/4 cup
Mustard seeds-1/4 tsp
Garlic-5 cloves
Curry leaves-few
Red Chillies-4 (according to your spice level)
Shredded Coconut-1/2 cup
Oil-required amount
Salt-to taste

Method

1.Heat  oil in a pan,add kadala paruppu .Fry this in a medium flame until it changes colour and keep it aside.

2.Now again heat oil in a pan,add chopped onion,saute the onion until it becomes translucent.

3.Then add chopped tomato,garlic,red chillies.Saute this for a few minutes till everything gets mixed well.

4.Now grind kadala paruppu,sauted onion-tomato ,garlic,red chillies,shredded cocunut,salt,fresh coriander leaves,required amount of salt  with enough water(add water according to consistency) and keep it aside.

5.For seasoing:Heat oil in a water,add mustard seeds,curry leaves.Saute this till mustard seeds splutter.

6.Finally,add this seasoning to the chutney.Serve the chutney with idli/dosa/roti.
 

KATHIRIKKAI TIFFIN SAMBAR

Ingredients

Kathirikkai/brinjal-4(cut this into small square shape and keep it aside).
Paasi paruppu/Moong dal-250 gms
Ulutham paruppu/urad dal-1/4 tsp
Onion-1
Tomato-1
Mustard seeds-1/2 tsp
Asafoetida-1/4 tsp
Turmeric powder-1/4 tsp
Curry leaves-few
Sambar Powder-2 tsp
Chilli powder-1 tsp
Salt-required amount
Oil-required amount


How to make sambar powder:
Red Chillies(Kundu milagai is best)-3 cups(Adjust according to your spice level)
Coriander seeds-2 cups
Kadalai paruppu(chana dal)-1/4 cup
Thuvaram paruppu(Toor dal)-1/4 cup
Fenugreek seeds-1 tsp
Black Pepper seeds-11/2 tsp
Turmeric(use Kombu manjal,if not you can also use turmeric powder)-1 piece

Sun dry all the ingredients separately or dry roast the ingredients in a pan one by one ,then grind together and store this in a air tight container.

Method.

1.Wash Paasi paruppu(Moong dal) and boil paruppu along with Turmeric powder,asafoetida,4 cups of water.

2.Once paruppu gets 3/4 boiled,add chopped brinjal,onion,tomato,Sambar powder,chilli powder,required amount of salt.

3.Let it be on the stove till all the vegetables gets cooked properly(add water if required for consistency).

4.For Seasoning:Heat oil in another pan,add mustard seeds.Once mustard gets splutter,add curry leaves,ulutham paruppu(urad dal),fry it for 30 seconds.

5.Finally add this seasoning to sambar.Sambar is ready to serve.

6.Serve sambar with pongal/idli/dosa.It is a best side dish for ven pongal.

 

KATHIRIKKAI KADALAI PARUPPU KOOTU

Ingredients:

Kathirikkai(Brinjal)-3-4(Cut this to small square shape and keep it aside)
Kadalai paruppu(chana dal)-1/2 cup
Onion-1
Tomato-1
Garlic-6 cloves
Curry leaves- 5-7 leaves
Mustard seeds-1/2 tsp
Chilli powder-2 tsp
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Oil-required amount
Salt-required amount

Method

1.Wash kadalai paruppu(chana dal),cook paruppu with turmeric powder and required amount of water(Pressure cook for 3 whistles).

2.Once paruppu gets 3/4 boiled, add chopped kathirikkai pieces,chopped onion,tomato,chilli powder,coriander powder,required amount of salt and let it cook for some time till the vegetables gets cooked(add water if required).Keep it aside.

3.For seasoning:Now,in another pan heat little amount of oil,add mustard seeds,crushed garlic,curry leaves.Let the mustard seeds splutter,fry it for 30 seconds.

4..Add this seasoning to the kathirikai-kadala paruppu kootu.

5.Serve hot with rice:it is a best side dish for rasam/kara kozhambu.

LUNCH BOX SPECIAL 1-PULIYODHARAI RICE WITH KARUNAI KIZHANGU FRY

After a long time i am blogging,was busy in other isssues,studying hard and am unable to post receipes..I want to post some lunch box recipes which will be useful..because normally we used to think what i have to cook for today's lunch????so i will try to give some receipes here which i heard,read and also learned from my mom&sisters.


Traditional temple style puliyodharai is a very famous,mouth-watering receipe.
The flavor and texture of puliyodharai  prasadam offerings at temples are extra-ordinaryand there is ,no words to explain.

Here is the receipe:

Ingredients:

To Grind
Cumin seeds-1 tsp
Coriander seeds-2 tsp
Channa dal/kadala paruppu-1 tsp
urad dal/ulutham paruppu-1 tsp
Fenugreek seeds-1/4 tsp
Black Pepper seeds-1 tsp

Dry roast the above ingredients in a pan without oil and grind it to a semi-coarse powder without adding water and keep it aside

Groundnut-1/2 cup
Mustard seeds-1/2 tsp
Curry leaves-5 -7 leaves
Tamarind extract-1 cup(soak 1 small lemon shape tamarind in slight hot water for 5-10 minutes,later squeeze the juice)
Turmeric powder-1/2 tsp
salt-required amount
Sesame oil-2 tsp
Red Chillies(coarsely powdered)-4 (according to your spice level)

Method

1.Heat oil in a pan ,add sesame oil ,musard seeds,1/4 tsp channa dal,groundnuts,curry leaves.Fry it for a minute.

2.Now add red chillies(powdered),turmeric powder,tamarind extract.Let the tamarind juice gets boiled for some mins.

3.Once the boiling stage comes,add the grounded powder,salt to it.Mix it well and let it boil until the gravy consistency becomes thick.

Note:For extra-ordinary taste you can also add hot sesame oil while mixing puliyodharai curry with rice.


Karunai Kizhangu fry


It's a very simple receipe and easy to prepare.



Ingredients:
Karunai kizhangu/yam-250 gms
Turmeric powder-1/2 tsp
Red chilli powder-11/2 tsp
Rice Flour-2 tsp
Oil-required amount
Salt -required amount
Coriander Powder-1/2 tsp

Method:
1.Remove the skin of karunai kizhagu/yam and cut ito slices(not too thin or thick).

2.Boil water along with turneric powder,add the karunai kizhangu slices to it.Let it cook until the slices becomes soft but it maintains the shape.keep it aside.

3.In a bowl,add red chilli powder,rice flour,coriander powder,salt,required amount of water to make a thick paste.

4.Apply this masala on both the sides of karunai kizhangu slices and let it marinate for say 10-15 minutes.

5.Heat oil in a pan,place the kizhangu slices and turn on both the sides until the kizhangu/yam gets golden brown colour.

6.Serve it hot with Puliyodharai receipe.

Note:you can also add garam masala powder if you want different flavour and taste.


 

POTATO THOKKU

Ingredients
Potato  - 3
Onion - 1
Tomato - 2
Ginger-garlic paste-2 tsp
Mustard seeds- 1 tsp
Green chilli - 2
Red chilli powder - 1 tsp
Coriander powder - 3 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - a few
Curry leaves - a few
Salt - as needed
Oil - as needed

Method

1. Boil potatoes, peel skin,cut into pieces and keep aside

2. Cut onion, tomato, coriander leaves,green chillies finely.

3. Heat oil in a thick bottomed vessel.

4. Add mustard seeds and when it splutters, add curry leaves,chopped green chillies.

5. Add onion, ginger-garlic paste and fry till onions are brown.

6. Add chopped tomatoes, chilli powder, coriander powder, cumin powder, turmeric powder and stir well.

7. When the tomatoes are cooked and the oil separates from the contents, add chopped potatoes,required amount of salt and water.

8.Remove the vessel from the stove after few minutes and garnish with coriander leaves .

9. Serve hot with chappathi or rice. 

MILAGU KUZHAMBU

Ingredients

Small Onions-8 to 10
Tomato-1
Garlic-5 cloves
Mustard seeds-1/2 tsp
Chilli Powder-2 tsp
Turmeric Powder-1/2 tsp
Tamarind Extract(soak 1 lemon sized tamarind in 2 or 3 cups of  hot water  for 5-10 mins and squeeze the juice)
Curry leaves-8-10 leaves
Sesame Oil-required amount
Salt-required amount


To Grind

Kadalai paruppu/Channa dal-2 tsp
Cumin seeds-1 tsp
Coriander seeds-1 tsp
Pepper Corns-2 tsp

Dry roast  all the above ingredients and grind into a coarse paste by using little amount of water and keep aside.

Method

1.Heat sesame oil in a pan,add mustard seeds.When mustard seeds splutters,add peeled small onions,saute it for a while say.. 2 mins until it gets half cooked.

2.Now add chopped tomato,garlic cloves,curry leaves.Give it a mix for some mins.

3.Now add turmeric powder,tamarind extract,chilli powder,grinded masala paste,salt as well as required amount of water.

4.Reduce the flame and let it be on the stove until the curry boils to a thick consistency.

5.Serve hot with rice.

PUDINA THUVAIYAL/MINT LEAVES THUVAIYAL

Ingredients

Pudina(Mint leaves)-2 cup
Ginger-1 small piece
Tamarind-1 gooseberry size
Garlic-6 cloves
Curry leaves(chopped)-1 cup
Coriander leaves(chopped)-1 cup
Mustard seeds-1 tsp
Urad dal-1 tsp
Green Chillies-3
Oil-required amount
Salt-required amount

Method

1.Heat oil in a pan.Add chopped&cleaned mint leaves,curry leaves,coriander leaves,green chillies,ginger,required amount of salt.(don't fry garlic as it alters the taste)

2.Fry all the ingredients for nearly 2-3 minutes.Then remove it from the stove,keep aside and allow it to cool.

3.Once cooled,add these in a mixer along with tamarind,garlic cloves.Grind this into a coarse paste(not a fine paste).Sprinkle water if required,don't add too much water.

4.Now add oil in a pan,add mustard seeds,urad dal.When mustard splutters,add the grinded pudina paste.Fry this for just 1 min

5.Store this thuvaiyal in a dried container sealed properly.So this thuvaiyal will be good for 4-5 days.
Add more oil if you want to store this for more days.

6.This thuvaiyal serves better along with rasam/sambar/vatha kuzhambu etc.

SUNDAKKAI KARA KUZHAMBU

Ingredients
Sundakkai-1 cup(smashed it,so the seeds gets burst out,remove the seeds)
Small Onion-10
Tomato-1
Tamarind Extract-(soak 1 lemon sized ball of tamarind in 3 cups of slight hot water and squeeze the juice)
Mustard seeds-1 tsp
Fenugreek seeds-1/2 tsp
Turmeric powder-1/2 tsp
Garlic-6 cloves
Green Chillies-2
Curry leaves-5 to 6 leaves
Oil-required amount
Salt-required amount


To grind
Kadalai paruppu/channa dal-2 tsp
Thuvaram paruppu/toor dal-2 tsp
Pepper seeds-1 tsp
Red Chillies-6
Cumin seeds-1 tsp
Coriander seeds-2 tsp

(Dry roast all the above ingredients and grind it to a fine powder.If you want  you can also  add grated cocunut-3 tsp )

Method

1.Heat oil in a pan,add mustard seeds,fenugreek seeds.When mustard seeds splutters,add small onions,saute onions  until it changes colour.

2.Now add finely chopped tomatoes,garlic,curry leaves,slited green chillies.Give it a mix for some mins.

3.Now add Sundakkai(you can also add vegetables like  brinjal,drumstick,potato)grinded powder,tamarind extract,turmeric powder,required amount of salt.

4.Let it boil until the gravy consistency becomes thick.

5.You can also add optional ingredient: required number of boiled eggs to the gravy before removing from the stove.Reduce the flame and let it boils for 2-3 minutes.

6.Serve hot with rice.

CHICKEN KURUMA

Ingredients

Chicken-1/2 kg
Medium sized Onion-2
Tomato-1
Fennel seeds-1/2 tsp
Cloves-2
Cinnamon-1 big stick
Cardamom-1
Bay leaf-1
Mustard seeds-1/2 tsp
Ginger-garlic paste-2 tsp
Turmeric Powder-1/2 tsp
Chilli powder-3 tsp
Coriander powder-2 tsp
Pepper powder-1 tsp
Cashewnut-5
Almonds(soaked)-5
Grated coconut-1 small cup
Curry leaves-few
Coriander leaves-required amount
Oil-required amount
salt-required amount

Method

1.Grind grated cocount,soaked almonds,cashew nut to a fine paste by adding water(you can also add poppy seeds-1 tsp if you want)

2.Heat oil in a pan,add fennel seeds,cloves,cinnamon stick,cardamom,Bay leaf,fry all this for a while.Then add chopped onions,saute the onions until it chages colour.

3.Now add chopped tomato,Ginger-garlic paste,curry leaves.Give it a stir
so that everything gets mixed evenly.

4.Now add cleaned&chopped chicken pieces,turmeric powder,chilli powder,coriander powder,required amount of water and salt to taste.

5.Let it be on the stove until the gravy comes to a little thick state as well as the chicken gets cooked.

6.Finally add pepper powder,grinded coconut paste to the curry.Reduce the flame and let it be on the stove for just 2 mins.

7.Garnish it with corainder leaves and serve hot with rice/roti/idly/dosa/pulao etc.

KARUVADU KUZHAMBU/DRIED FISH CURRY

Ingredients

Karuvadu/Dried fish(Any)-6 to 8 pcs
Medium sized Onion-2
Tomato-1
Chilli Powder-3 tsp(pls use home made chilli powder for good taste and flavour...if not possible you can use kuzhambu chilli powder available in stores or else dry roast red chillies-6 to 8,coriander seeds-3 tsp,cumin seeds-1 tsp,Black pepper -1 tsp,Toor dal-2 tsp.Grind all these ingredients to a fine powder)
Curry leaves-5 to 7 leaves
Mustard seeds-1 tsp
Turmeric Powder-1/2 tsp
Brinjal-3
Boiled Eggs-3
Potato-2
Drumstick-1
Mochakottai-1 small cup
Tamarind-1 cup(soak 1 lemon sized ball of tamarind in slight hot water)
Salt-required amount
Oil-required amount

Method

1.Wash  karuvadu in medium hot water properly  and keep aside.

2.Heat oil in the pan.Add mustard seeds splutters,add finely chopped onions,saute the onions until it changes colour.

3.Now add finely chopped tomato,curry leaves.Saute it for few mins.

4.Add tamarind extract,chilli powder,turmeric powder,chopped potatoes,drumstick,brinjal,mocha kottai, required amount of salt(karuvadu already contains salt,so pls take care while adding salt),little amount of water.Let  it boil until the gravy consistency becomes little thick as well as the vegetables cooked properly.

5.Now add cleaned karuvadu pieces to the pan.Let the gravy boils until the added karuvadu pieces gets cooked.

6.Reduce the flame,finally add boiled eggs to the curry.Let it be on the stove for 2-3 mins,so the eggs added gets the curry flavour.

7.Serve hot with rice.

CHETTINAD MEEN KUZHAMBU(Fish Curry)

My mom usually cooks Mudpot fish curry in the night and keeps aside overnight,so that all the flavours get absorbed and taste really delicious to have it the next day

Ingredients
Fish-1/2 kg
Small Onions-250 gms
Tomato-2
Chilli Powder-3 tsp
Coriander Powder-4 tsp
Coriander leaves-1/2 cup(chopped)
Thick Tamarind extract-Soak 1 lemon size ball of tamarind in hot water and squeeze the juice
Green Chillies-3
Pepper powder-3 tsp(grind pepper into a coarse powder)
Mustard seeds-1 tsp
Garlic-6-7 cloves
Cumin seeds-2 tsp
Fenugreek seeds-1 tsp
Turmeric Powder-1/2 tsp
Sesame oil-required amount
Salt-required amount

Method

1.Heat sesame oil in a pan(i used satti/mudpot-if you can,use this for best flavour and taste).Add mustard seeds ,cumin seeds,fenugreek seeds,pepper powder,curry leaves.

2.Now add peeled small onions,saute it until it gets cooked half.Now add chopped tomatoes,slited green chillies,garlic cloves.saute it for some mins.

3.Now add tamarind extract,chilli powder,coriander powder,turmeric powder.Let it boil until the raw smell of all the added powders goes off.

4.While boiling,add cleaned and chopped fish pieces to the mudpot,required amount of salt.Let it boil until fish gets cooked properly.

5.Before removing the curry from the stove,add little sesame oil,chopped curry leaves for best flavour and taste.

PACHA MILAGAI KATHIRIKKAI SAMBAR

Pacha milaga sambar suits best only for idli/dosa.It is easy to prepare and taste delicious too.

Ingredients

Thuvaram Paruppu/toor dal-1 cup
Big sized Onion-1
kathirikkai/Brinjal-3
Tomato-1
Green Chillies-5
Garlic-1 pod
Curry leaves-6 leaves
Asafoetida-1/4 tsp
Turmeric powder-1/4 tsp
Salt-required amount
oil-required amount

Method

1.Boil Toor dal,chopped onion,tomato,6-7 garlic cloves,turmeric powder,green chillies,chopped brinjal along with required amount of water in a pressure cooker for about 3 whistles.

2.Mash the dal into a coarse paste(not a fine paste) and keep it aside.

3.Heat oil  in a pan,add mustard seeds,asafoetida,crushed remaining garlic cloves,curry leaves.

4.Now add the mashed dal to the pan,salt and required amount of water if you want sambar to be little watery.Let it boil for about 5-7 minutes.

5.Sambar is ready to serve.

VAZHAIPOO VADAI

Ingredients

Kadalai paruppu(channa dal)-1cup
vazhaipoo(cleaned,sliced)-1 cup
Fennel seeds-2 tsp
Green chillies-4
Onions-2
Ginger- 1 small piece
Curry leaves-6 or 7 leaves
Corainder leaves-few
Salt-required amount
Oil-required amount

Method

1.Soak Channa dal in water for 1-2 hours and keep it aside.

2.Now grind channa dal,fennel seeds,ginger to a semi coarse paste (not a fine paste)without adding water and transfer this to a bowl.

3.To the channa dal paste add finely chopped onions,chopped green chillies,finely chopped vazhai poo,chopped curry leaves,chopped coriander leaves,required amount of salt and mix everything properly.

4.Heat oil in a pan.Make vadas out of the channa dal mixture and deep fry it in the oil until both the sides of the vada turns golden brown colour.

5.Serve hot with chutney or ketchup.

(Vada curry can also prepared from this vada.Please see vada curry receipe for preparation method)

THENKAI ARACHA ENNAI MEEN KUZHAMBU

This is the receipe i have read somewhere...tried ..it came out very well..nowadays it's a frequent menu whenever i wish to cook fish...so i would like to share this here..

Ingredients

Fish(Any type)-1/2 kg -- i used sheela meen (cleaned and head is removed)
Coconut grated-1 1/2 cup
small onions -100 gms
Tomato-2
Mustard seeds-1/2 tsp
Fennel seeds-1 tsp
Curry leaves-5 to 6 leaves
Chilli Powder-2 tsp
Turmeric Powder-1/2 tsp
Coriander Powder-3 tsp
Tarmarind Extract-1 cup(Soak 1 lemon sized tamarind in slight hot water and squeeze the juice)
Oil-2 tsp
Salt-required amount

Method

1.Grind fennel seeds,grated cocount to a fine paste adding little water and keep it aside.

2.Heat oil in a pan,add mustard seeds.When seeds splutters,add curry leaves,finely chopped small onions.,tomatoes.Saute it for some mins until everything gets mixed evenly.

3.Then add chilli powder,coriander powder,turmeric powder,required amount of salt,tamarind extract .When tamarind juice starts boiling add grinded concount paste to the pan.

4.Once the added paste mixed properly as well as the raw smell goes off,add cleaned fish pieces to the pan.Reduce the flame and let it be until gravy becomes thick.

5.When the curry consistency becomes thick,oil separates and comes out.Gently stir the pan without disturbing fish pieces or else fish will be broken.

6.If required before removing the curry from the stove,you can add little bit oil to the pan,it increases the taste and flavour.

7.Serve hot with rice.

CARROT - BEANS PORIYAL

Ingredients

Carrot(finely chopped)-1 cup
Beans(finely chopped)-1 cup
Cabbage(finely chopped)-1 cup
Medium Onion-1
Chilli Powder-1 1/2 tsp(or u can add chopped green chillies instead of chilli powder)
Urad dal-1 tsp
Mustard seeds-1/2 tsp
Turmeric powder-1/4 tsp
Coconut grated-3 tsp
Curry leaves-4 to 6 leaves
Oil- 1 tsp
Salt-required amount

Method

1.Heat oil in a pan,add mustard seeds,urad dal,curry leaves.When mustard seeds splutters,add finely chopped onion,saute it until onion changes colour.

2.Now add chopped carrots,beans,cabbage,turmeric powder,chilli powder,required amount of salt.Saute it until everything get mixed evenly.

3.Add required little amount of water to the pan,let it be on the flame until all the vegatables cooked properly.

4.Finally add grated coconut,give it  a mix for some mins.Poriyal is ready to serve.

VADA CURRY

Ingredients

Channa dal/Kadalai paruppu-1 cup
Onion-2
Tomato-2
Fennel seeds-1/2 tsp
Cinnamon-1 small piece
Cloves-2
Bay leaf-1
Ginger-1 small piece
Green Chillies-3
Chilli Powder-2 tsp
Corainder Powder-1/2 tsp
Garlic-6 nos
Curry leaves-5 to 7 leaves
Coriander leaves-required amount
Oil-2 tsp
Salt-required amount

Method

1.Soak dal in water for 3-4 hours,drain water and grind it to a coarse paste(paste should not be too fine or too rough ) using little amount of water if required, like we do for vada.

2.Make vadas/pakodas out of the grinded coarse paste,steam the vadas in a idli cooker until it is cooked(vadas can also be fried in oil).

3.Remove the idli cooker from the flame.Once vadas gets cooled tear vadas into small pieces and keep it aside.

4.Heat oil in a pan,add fennel seeds,cinnamon,cloves,Bay leaf, finely chopped onions,saute it until onion changes colour.

5.Grind green chillies,ginger,garlic together to a paste.Now add this paste,finely chopped tomatoes,curry leaves,required amount of salt.Saute it for 5 mins until everything gets mixed evenly.

6.Then add chilli powder,coriander powder ,mix it all together in a medium flame and let it be for 2-3 minutes.

7.Now add vada pieces to the pan,give it a mix.Add required amount of water to the pan,let it be on the slow flame for about 5-7 minutes until it become thick.

8.Garnish it with coriander leaves,remove the pan from the flame and serve hot with idli/dosa.



AMMA'S CHICKEN CURRY

This is my mom's  special chicken curry.It's really simple to prepare and delicious too.This is one of the receipe i learned from her when i was trying to cook Chicken.
Method is very simple and here it is....

Ingredients
Chicken-1/2 kg
Onion-2
Tomato-2
Drumstick-1(Cut into 2 1/2 inch each)
Potato-3
Mustard seeds-1/2 tsp
Ginger-garlic paste-2 tsp
Green Chillies-3
Pepper Powder-2 tsp
Chilli Powder-3 tsp
Curry leaves-5 to 7 leaves
Oil-required amount
Salt-required amount



Method

1.Heat oil in a pan, add mustard seeds.Once seeds splutter add chopped onions,saute it well until raw smell of the onion goes off.

2.Now add chopped tomatoes,saute it for some mins.Then add ginger-garlic paste,curry leaves,slited green chillies,chopped drumstick,potatoes,chicken pieces,chilli powder,required amount of salt.

3.Then add required amount of water to the pan.Let it boil until the chicken& vegetables gets cooked.

4.Once the gravy consistency becomes thick,add pepper powder.

4.Serve chicken curry along  with rice.It taste better along with idli/dosa too.

VILLAGE STYLE CHICKEN CURRY/NATTU CHICKEN KUZHAMBU

Ingredients
Chicken-1/2 kg
Onion-2(finely chopped)
Tomato-2(finely chopped)
Chilli Powder-2 tsp
Corainder Powder-3 tsp
Pepper Powder-1 tsp
Turmeric Powder-1/2 tsp
Brinji leaf-1
Lemon juice-1/2 tsp
Oil-required amount
Salt-required amount

For Grinding
Coconut grated-1 cup
Red chillies-4
Green chillies-4
Cumin seeds-1 tsp
Fennel seeds-1 tsp
Black Pepper -1 tsp
Curry leaves-5 to 7 leaves
Ginger-small piece
Garlic-8 cloves

Grind all the above said ingredients like a thick paste without adding water and keep it aside.



Method

1.Clean chicken,cut into small pieces,slightly pierce it using knife in different sides and keep aside.

2.Now in a bowl,add pepper powder,chilli powder,coriander powder,turmeric powder,required salt,lemon juice and mix it well.

3.Now add the chicken pieces into this bowl and let it be marinated for some time say 15 mins.

4.Heat oil in a pan,add fennel seeds,brinji leaf,chopped onions.Saute the onions until it changes colour.

5.Then add chopped tomatoes,saute it .Once tomatoes gets cooked,add marinated chicken and let the chicken be cooked without adding water.Cover the pan with a lid.

6.Once 3/4 part of chicken gets cooked,add the grinded masala paste. Now sprinkle little amount of water and let it be cooked.

7.Finally garnish it with corainder leaves.Serve hot with rice/dosa/idly/chappathi.

ARACHU VITTA SAMBAR

Ingredients

Drumstick-2
Thuvaram paruppu/Toor dal-1/2 cup
Ulutham paruppu/urad dal-1/4 tsp
Onion-2
Tomato-2
Tamarind juice(soak 1 lemon size ball of tamarind in hot water and squeeze the juice)
Salt-to taste
Oil-required amount
Mustard seeds-1/4 tsp
Curry leaves- 5 to 6 leaves

To Grind
Corainder seeds-1 tsp
Red chillies-6
Kadalai paruppu/channa dal-2 tsp
Fenugreek seeds-1/4 tsp

Fry all the above ingredients in oil and grind along with 1/4 cup coconut paste and keep it aside.

Method

1.Boil toor dal along with requied amount of water,turmeric powder in a cooker for 3 whistles.Once cooked,drain the water,mash it and keep the dal aside.Boil chopped drumstick(cut into 2 1/2 inch pieces) and keep aside.

2.Heat oil in the pan,add mustard seeds.Once seeds splutter,add chopped onions.Saute onions until the raw smell goes off.

3.Now add chopped tomatoes,tamarind extract,grinded paste,mashed dal,required amount of salt to the pan.Let it boil until the sambar becomes thick.

4.For seasoing:fry curry leaves,urad dal in the oil.Pour this over the sambar.

5.Serve hot with rice/dosa/idly.

CHICKEN THOKKU

Ingredients

Chicken-250 gms
Mustard seeds-1/2 tsp
Aniseeds-1/2 tsp
Onion-1
Tomato-1
Ginger-garlic paste-1 tsp
Green chillies(finely chopped)-2
Cumin powder-1/2 tsp
Red chilli powder-2 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Corainder leaves-few for garnishing
Salt-to taste
Oil-2 tsp

Method

1.Heat oil in the pan .Now add mustard seeds-once mustard seeds splutter add aniseeds,chopped onions to the pan.Saute onions until it changes colour.

2.Then,add chopped tomatoes,ginger-garlic paste,green chillies,curry leaves to the pan.Saute it for 2-3 mins.

3.Now add chicken,turmeric powder,red chilli powder,coriander powder,cumin powder and required amount of salt.Mix it well and fry for few seconds.

4.Now sprinkle little amount of water(If you want loose curry you can add more water).Cover the pan with a lid.Let it be on the stove until chicken gets cooked properly.Finally add few chopped coriander leaves.

5.Serve hot with rice/roti/dosa/poori.

ARACHA RASAM

Ingredients

Tomato puree-1 cup(Chop 2 tomatoes and grind)
Cumin seeds-1/2 tsp
Black Pepper-1 tsp
Turmeric Powder-1/2 tsp
Red chillies-3
Mustard seeds-1/2 tsp
Asafoetida-1/4 tsp
Tamarind Extract-1 cup(soak 1 lemon sized ball of tamarind in slight hot water and squeeze the juice)
Curry leaves-5 to 6 leaves
Coriander leaves-for garnishing
Garlic-6 nos
salt-required amount
oil-required amount

Method

1.Grind cumin seeds,whole pepper seeds,garlic,red chillies into a coarse paste.

2.Heat oil in the pan,add mustard seeds,asafoetida,tomato puree.saute it well until the raw smell goes off.

3.Now add tamarind extract,turmeric powder,required amount of salt  to the pan.Reduce the flame,let it be until the rasam starts to boil.(don't let the rasam to boil as it reduce the flavour and taste).

4.Finally add curry leaves,corainder leaves for garnishing and remove from the stove.

5.Serve hot with rice.