Roasted Gram( Pottukadalai) Vada- பொட்டுகடலை வடை

Ingredients:

• Roasted gram 1cup
• Rice flour 1 tbl
• Onion 1
• Green chilly 4
• Curry leaves 4
• Asafoetida 1/2 tsp
• Salt
• Oil

Method:

• Powder the roated gram in blender.
• Chop the onions,curry leaves,green chillies.
• To the powdered roasted gram add the rice flour,salt,asafoetida,onion,curry leaves and green chillies.
• Add some water and mix all the ingredients well.
• Make small balls and flaten them into vada shape.
• Deep fry till golden brown.

Note: Do not grind the gram into fine powder,it can be little coarse.

Egg Thokku - முட்டை தொக்கு

Ingredients:

• Egg 4
• Onion 3
• Green chilies 4
• Turmeric powder 1tsp
• Red chilli powder 1tbl
• Black Pepper powder 1/2 tsp
• Garam Masala 1/2 tsp
• Coriander powder 1 1/2tbl
• Salt
• Oil
  

Seasoning:

• Mustard 1tsp
• Jeera 1tsp
• Aniseed 1/2 tsp
• Curry Leaves

Method:

• Boil the egg and cut it into 4 pieces each.
• Finely chop the onion and green chillies.
• Heat the Fry pan with 2 tbl of oil and add the seasoning.
• Add the finely chopped onion and fry till golden brown .
• Add the turmeric,red chilly powder, garam masala and finely chopped green chillies.
• Add the corriander powder,salt and fry well
• Pour 1/2 cup of water and cover the pan and cook in medium flame for 5 mins
• Add the egg pieces ,pepper powder and boil till the gravy thickens (i.e) till it comes to thokku (thick Gravy) consistency.
• Garnish with finely chopped corriander leaves and fried curry leaves.

Chicken Thokku - கோழி தொக்கு

Ingredients:

• Chicken 1 kg
• Onion 3
• Tomato 3
• Green chilies 4
• Turmeric powder 1tsp
• Red chilli powder 1tbl
• Black Pepper powder 1tsp
• Garam Masala 1 1/2 tsp
• Coriander powder 1 1/2tbl
• Salt
• Oil
  

Grind Together:

• Cinnamon 1 small piece
• Cardamom 2
• Cloves 3
• Ginger !/2 inch piece
• Garlic 5 flakes

Seasoning:

• Mustard 1tsp
• Jeera 1tsp
• Aniseed 1/2 tsp
• Fenugreek 1 tsp
• Curry Leaves

Method:

• Cut the Chicken in to medium pieces and clean it.
• Finely chop the onion, tomato and green chillies.
• Heat the Fry pan with 2 tbl of oil and add the seasoning.
• Add the finely chopped onion and fry till golden brown .
• Add the ground masala and fry well till the raw smell leaves.
• Add the turmeric,red chilly powder, garam masala and finely chopped green chillies.
• Add the corriander powder,tomato ,salt and fry till tomato becomes soft and comes to gravy consistency.
• Add the chicken peices and fry it for few min till the skin color changes.
• Pour 1/2 cup of water and cover the pan and cook in medium flame until the chicken is well cooked.
• Add the Pepper powder and boil till the gravy thickens.
• Garnish with finely chopped corriander leaves and fried cashewnuts.

Variation:

• Thick fine paste of coconut and aniseed can also be added after the chicken is cooked.
  

Mutton Thokku - மட்டன் தொக்கு

Ingredients:

• Mutton 1/2 kg
• Onion 2
• Tomato 2
• Green chilies 4
• Ginger Garlic Paste 1 tbl
• Turmeric powder 1tsp
• Red chilli powder 1tbl
• Black Pepper powder 1tsp
• Garam Masala 1 1/2 tsp
• Coriander powder 1 1/2tbl
• Cinnamon 1 small piece
• Cloves 3
• Salt

Seasoning

• Mustard 1tsp
• Jeera 1tsp
• Aniseed 1/2 tsp
• Fenugreek 1 tsp
• Curry Leaves

Method:

• Cut the mutton in to medium pieces and clean it.
• Finely chop the onion, tomato and green chillies.
• Powder the cinnamon stick and cloves together.
• Heat the cooker with 2 tbl of oil and add the seasoning.
• Add the finely chopped onion and fry till golden brown .
• Add the ginger garllic paste and fry well till the raw smell leaves.
• Add the powdered cinnamon,cloves , turmeric,red chilly powder, garam masala and finely chopped green chillies.
• Add the corriander powder,tomato ,salt and fry till tomato becomes soft and comes to gravy consistency.
• Add the mutton peices and fry it for few min till the skin color changes.
• Add 1 1/2 cup of water and pressure cook until the mutton gets cooked well.
• After pressure cooked add the pepper powder& bring the gravy to boil for another 5 mins or untill the excess water gets evaporated and comes to thokku(Thick Gravy) consistency.
• Garnish with finely chopped corriander leaves and fried cashewnuts.
  

Variation:

• Thick fine paste of coconut can also be added after the mutton is pressure cooked.

Note:

• Do not add more water as the mutton will leave some water when pressure cooked.
• Boiling time increases, when more water is added.
• In case of more water,thick fine paste of coconut can be added.