Kaikari perattal

Ingredients :

2 nos - Potatoes
2 nos - Carrots
1 no - Onion
1 no - Tomato
1/2 Cup - Peas
1/2 Cup - Coconut (Grated)
2 flakes - Garlic
1 tsp - Fennel seeds
1/2 tsp - Poppy seeds
5 nos - Red chillies
1/2 tsp - Red chilli powder
1/2 tsp - Turmeric powder
1 tbsp - Roasted gram
Curry leaves
Salt to taste
Oil for frying

Cooking Instructions :

- Grind fennel seeds, poppy seeds, gram, red chillies and coconut to make a paste.
- Peel the potatoes and carrots.
- Cut potatoes, carrots, tomatoes and onion into pieces.
- Boil carrots and potatoes for 10 minutes one by one.
- Drain all the water.
- Heat the oil and add green curry leaves.
- Add onions and tomatoes.
- Mix peas and stir it.
- Add boiled carrots and potatoes.
- Mix turmeric powder, red chilli powder and salt.
- Now add grinded paste.
- Turn over the mixture well.
- Cook till the mixture turns thick like gravy.
- Vegetable Perattal can be served as accompaniment to meals.

Vendakkai More kozhambu

Ingredients :

15 Nos - Green okra (Ladies Finger)
1/4 Cup - Coconut grated
1/2 Cup - Curd
5 Nos - Green chillies
1 tsp - Cumin seeds
1 tsp - Mustard seeds
1/2 tsp - Turmeric powder
Salt to taste
Oil for frying

Cooking Instructions :

- Wash okra (Ladies fingers) and cut them into 2 inch pieces.
- Grind cumin seeds, chillies and ginger to make a paste.
- Heat the oil and fry okra pieces, sprinkle salt and keep separately.
- Heat the oil, Add mustard seeds and curry leaves, Mix fried okra pieces.
- Add turmeric powder and stir it well.
- Pour the coconut paste and water.
- Add salt to it and boil it for 15 minutes.
- Once cooled add curd and mix it well.
- Vendakkai More kulambu is usually served with rice.

Vella Mangai Pachadi

Ingredients :

2 Nos - Green Mangoes
1 Cup - Jaggery
1/2 Cup - Toor dal (cooked)
4 Nos - Red chillies
1 tsp - Mustard seeds
5 Nos - Curry leaves
Oil for frying

Cooking Instructions :

- Peel and Cut the mangoes into pieces.
- Boil the mango pieces for 5 minutes n sufficient water.
- Add cooked toor dal and jaggery as mangoes turn soft.
- Stir it well and boil till the mixture turns thick.
- In a seperate pan heat the oil, add mustard seeds, red chilies and curry leaves.
- As it splutters, pour this on cooked mango mixture and mix well.
- Vella Mangai Pachadi is ready and can be served as an accompaniment with spicy rice.

Seeyam

Ingredients :

1/2 Cup - Cooked Moong dal
3 tsp - Cashewnut pieces
1 Nos - Coconut grated
2 Tbsp - Ghee (Clarified Butter)
Brown sugar to taste
2 Tsp - Sugar
3 Nos - Cardamom
Oil for frying

Cooking Instructions :

- Coarsely grind moong dal without water.
- Melt 3 tsp of ghee and roast grated coconut till light brown.
- Add brown sugar and fry well.
- Add cashewnut pieces and cardamom.
- Take out from the flame and add half portion moong dal and stir to mix well.
- Make small balls.
- Add 2 tsp sugar to the second portion of the moong dal and mix well.
- Dip the prepared balls into the batter(moong dal).
- Heat oil and deep-fry the balls till golden brown.

Muttai Kulambu Recipe

Ingredients :
4 Nos - Eggs
1 No - Onion
1 No - Tomato (small)
6 Nos - Garlic flakes
1/4 tsp - Turmeric powder
2 tsp - Corriander powder
1 tsp - Red chilli powder
1/4 Cup - Coconut paste
1/4 tsp - Fennel seeds
1/2 tsp - Fenugreek seeds
2 tbsp - Tamarind paste
1/4 Tsp - Sugar
1 Cup - Water
Oil for cooking
Salt to taste

Cooking Instructions :

- Chop the onion, green chillies, tomato and garlic.
- Heat the oil, Add fennel seeds and fenugreek seeds.
- Add the chopped green chillies, onion and garlic.
- Saute till they turn brown and cook till it turns tender.
- Mix turmeric powder, red chilli, coriander powder and salt.
- Fry the mixture for few minutes.
- Add coconut, tamarind paste, sugar and water.
- Bring it to boil, drop the eggs in the gravy one by one.
- Cook it covered over medium flame for 10 minutes.
- Once the eggs are cooked properly, adorn the gravy with coriander leaves.
- Serve it with steamed rice.

Carrot Thayir Pachadi

Ingredients :

• 4 Fresh carrots
• 2 Cups curd (sour)
• 1 Onion
• 1 tsp Mustard seeds
• 4 Green chillies
• 1 Ginger
• Few curry leaves
• 1/2 tsp Hing
• Oil for frying
• Salt to taste

Cooking Instructions :


- Peel the carrots.
- Grate them by a food processor.
- Chop onion and ginger.
- Heat the oil.
- Add mustard seeds, hing and curry leaves.
- Now add chopped ginger, onions and green chillies.
- Mix grated carrots and salt.
- Stir it.
- Cook it over the medium flame for 5 minutes.
- Add curd and mix it.
- Serve it chilled.

Chettinad Biryani

Ingredients :

• 300 gms Basmati rice
• 600 gms Chicken
• 4 Cardamoms
• 6 Cinnamons
• 1 Ginger
• 3 Garlic flakes
• 2 Onions
• 10 gms Coriander leaves
• 10 gms Mint leaves
• 1 tsp Black pepper
• 1 tsp Coconut paste
• 2 tbsp Lemon juice
• 2 Cups parboiled rice
• Salt to taste
• Oil for frying

Cooking Instructions :

- Soak basmati rice in water for 30 minutes.
- Add salt, cardamom and cinnamon.
- Grind ginger and garlic to make a paste.
- Mix the paste with coriander and mint leaves.
- Add coconut, cardamom paste, lemon juice and black pepper.
- Mix it well.
- Now add red chilli powder, coriander powder and salt.
- Cut chicken into pieces.
- Marinate the chicken in this mixture.
- Heat the oil and fry the chopped onions.
- Add marinated chicken pieces.
- Cook over medium flame till done.
- Prepare a bed of parboiled rice in a handi.
- Sprinkle the fried onions.
- Put chicken pieces and cover it with rice.
- Cover it properly and cook for 10 minutes.
- Serve hot.

Karunai Kilangu Masiyal

Ingredients :

• Yam (10 medium)
• 2 Onions (medium)
• 6 Garlic flakes
• 1/2 Cup tamarind paste
• 1/2 tsp Mustard seeds
• 1/2 tsp Fennel seeds
• 1/4 tsp Turmeric powder
• Curry leaves

Cooking Instructions :


- Chop onions and green chillies.
- Cut garlic into pieces.
- Wash the yam and cook it for 10 minutes.
- Peel them and mash it properly.
- Add 1/4 cup of water to tamarind paste.
- Heat the oil.
- Add fennel seeds, mustard seeds and curry leaves.
- Now mix onions, garlic pieces and chillies.
- Stir it well.
- Now add mashed yams and turmeric powder.
- Pour tamarind paste and turn it well.
- Put it over medium flame till yams starts getting roasted.
- Karunai Kilangu Masiyal is ready.

Pal Paniyaram

Ingredients :

• 1 Cup urad dal
• 1 Cup raw rice
• 1 Coconut
• 3 Cup sugar
• Few cardamoms
• Oil to fry

Cooking Instructions :

- Soak urad dal and rice for about 3 hours.
- Add little salt and grind to make paste.
- Extract coconut milk and add cardamom and sugar.
- Heat oil and fry one tsp of the above paste in it. It should form round balls.
- Add them to the coconut mixture.
- Paal paniyaram is ready to serve.