Panniyaram - குழிப்பணியாரம்

Ingredients:

• Boiled Rice 2 cup
• Raw Rice 2 cup
• Black Gram 1 cup
• Fenugreek 1/2 tsp
• Onion 2
• Green chillies 4
• Curry Leaves 4
• Mustard
• Black gram 1/2 tsp
• Bengal gram 1/2 tsp
• Salt
• Oil.

Method:

• Soak theboiled rice and raw rice together for 4 hrs.
• Soak black gram and fenugreek together for 4 hrs.
• Grind the rice and black gram seperatly and mix them with salt and let it for fermentation.(Minimum 6 hrs)
• Finely chop the onion and green chillies.
• Heat the Pan with oil and add the mustard and wait till it splutters.
• Add the curry leaves ,black and bengal gram and fry till brown.Add the chopped onion and green chillies and fry till raw smell goes.
• Add all these to the fermented batter and mix well.
• Heat the Paniyaram pan and pour the batter and make tasty paniyaram.

Chicken Kurma - கோழி குருமா

Ingredients:

• Chicken 1/2 kg
• Onion 2 [Big]
• Tomato 2
• Green chillies 4
• Ginger 1 inch piece
• Garlic 5 flakes
• Coconut 1/2 cup
• Corriander Seeds 1 tbl
• Red chillies 6
• Cinnamon
• Cloves 2
• Cardamom 1
• Turmeric 1/2 tsp
• Salt
• Oil
  

Seasoning:

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

Method:

• Cut the chicken into medium pieces and clean.
• Finely chop onion,tomato and slit the green chillies.
• Fry corriander seeds, red chillies and coconut for a while without oil.
• Grind the fried ingredients with cinnamon,cloves ,cardmom, ginger and garlic into thick fine paste.
• Heat the kadai with 2 tbl of oil and add the seasonings.
• Add the onion and fry till golden brown.
• Add the green chilleis,turmeric,tomato and salt.
• Fry till the oil seperates from the gravy.
• Add the ground mixture and fry in medium flame till the raw smell goes.
• Add the chicken pieces and stir-fry till the skin color changes.
• Add 1/2 cup of water and bring the gravy to boil.
• Boil till the chicken is well coooked.
• If the gravy is thick add some more water and let it boil till the oil gets collected on top of the gravy.
• Garnish with corriander leaves and fried green chillies.

Serve hot for rice or idli or dosa.