Chicken Noodles - சிக்கன் நூடுல்ஸ்

Ingredients: 

1. Any type of noodles one pack.
2. Chicken breast cubed 1 cup
3. Onion 1
4. Garlic 4
5. Green chilies 4
6. Soy Sauce 2 tbs
7. Green chili sauce 2tbs
8. Chili Sauce 4tbs
9. Cabbage long thin sliced 1/2 cup
10. Oil 3tbs
11. Salt for taste
12. Green Onion 

Method :

1.  Finely chop the onion and green onion.
2. Cook the noodles as per the instruction.
3. With help of pestel  mince the onion and green chilies.
4. Heat the wok and add the oil.  Add the chicken and stir fry with the half the quantity of all the sauces.
5. Once the chicken is cooked remove from the wok and set aside.
6. Add another 1 tbs of oil and add the finely chopped onion and sliced cabbage and stir fry with salt.
7. When the onion is translucent and  the minced garlic and chili and fry till the raw smell goes.
8. Add the remaining sauces and stir fry.
9. Now add the cooked noodles and the chicken and mix well
10. Garnish with chopped green onion.
11. Yummy spicy noodles ready

மசாலா பட்டாணி சுண்டல் - Spicy Peas

 

Ingredients:

• Dry white Peas (Not chickpeas) 1 cup
• Curry leaves 
• Cumin seeds 1tsp
• Onion 2 big
• Tomato 1 medium sized
• Garlic pods 5
• Ginger 1/2 inch piece
• Coriander powder 1 tbs
•  Cumin powder 1tsp
• Turmeric powder 1/2 tsp
• Curry Powder 1 tsp
• Fennel powder 1/2 tsp
• Red chilli powder 1/2 tbs
• Salt
• Corriander leaves finely chopped for garnishing 

For Vada:

• Split Bengal gram 1 cup
• Whole red chillies 6 -8
• Fennel seeds 1tsp
• Oil for frying
• Salt

Method: 

For vadai:

• Soak  the bengal gram for few hours and drain the water and set aside.
• Coarsely grind the bengal gram with the red chillies, fennel seeds.
• Add salt and finely chopped coriander leaves and mix well.
• Heat the kadai with oil and make equal sized balls from the vada mix and flatten it in your palm  and deep fry it till golden brown.
• yummy vada ready:

Gravy :

• Soak dry peas for over night or for 8 hours and pressure cook the peas. The white peas should be well cooked and soft.
• Finely chop the onion,tomato. Mince the garlic and ginger.
• Heat the pan with oil and season with cumin seeds and curry leaves and add the minced ginger and garlic.
• Add the chopped onion and fry until translucent.
• Add all the powder ingredients and fry until the raw smell goes.
• Add the chopped tomato and fry until soft, and add the cooked peas with one cup of boiled water.
• Cover and cook for ten minutes on medium flame and stir in between.
• Once the oil collects on top garnish with chopped coriander leaves.
• Now in a plate pour one ladle full of peas gravy and  break the vada and add it on top of it.
• Garnish with finely chopped onion and coriander leaves.

Yummy Madras beach  style vada peas gravy ready.

Pineapple Chicken Fried Rice/கோழி-அன்னாசி கலவை சாதம்

Happy to share this recipe because its my husband favorite fried rice, though he is not a huge fan of fried rice.  We happened to taste this rice in an authentic Thai  Restaurant in New York. From then we all are a huge fan for this simple elegant tasty fried rice. Easy and quick to make. So lets get into the recipe...

Ingredients  / தேவையான பொருட்கள் ;

1. Chicken thin sliced / கோழி   1 cup
2.  Pineapple chunks / அன்னாசி பழம் 1 1/2 cups
3. Cooked rice/ சாதம் 3 cups
4. Egg /  முட்டை 2
5. Garlic Minced / பூண்டு 1tsp
6. Green chilies / பச்சமிளகாய்  3 
7. Onion diced  / வெங்காயம் 1/2 cup
8. Green Bell Pepper  / கொடமிளகாய்  1/3 cup
9. Shrimp paste  / ஈரல் விழுது1 tsp (optional)
10. Fish Sauce / மீன் சாஸ் 2tsp
11. Dark Soy Sauce /  ஸோய் ஸாஸ்1 tsp
12. Chilli paste / மிளகாய் விழுது  1 tsp
13. Oil 1 / எண்ணெய் tbs
14. Salt to taste / உப்பு
15. Cashews roasted / முந்திரி வருத்தது
16. Coriander leaves / கொத்தமல்லி இலை to garnish.

Method / செய்முறை:

1.  Heat a wok with oil and add the beaten eggs and scramble &transfer in a separate bowl and keep aside.
2. Add oil int wok and add minced garlic &green chilies and fry for few min.
3. Add the onion and Bell Pepper and sir fry until it  becomes soft.
4. Time to add the  chicken and fry until its cooked.
5. Add all the sauce and paste one by one and fry till the aroma comes.
6. Crush half the cup of Pineapple stir well.
7. Add the cooked rice and the scrambled egg and mix and then add the remaining one cup of pineapple and stir.
8. Garnish with roasted cashews & finely chopped coriander leaves.
9. Easy simple yummy Pineapple friend rice is ready.

Non-Veg Curries - அசைவ கொழம்புகள்

1. Egg Gravy - முட்டை மசால்
2. Mutton Thokku - மட்டன் தொக்கு
3. Chicken Thokku -கோழி தொக்கு
4. Egg Thokku - முட்டை தொக்கு
5. Chicken Kurma - கோழி குருமா
6. Chennai special chicken gravy - சென்னை ஸ்பெசல் சிக்கன் குழம்பு
7. Calamari [Squid]Gravy - கடம்பான் தொக்கு
8. Mutton Ball Curry - மட்டன் கோலா உருண்டை குழம்பு
9. Chilli Chicken Gravy- மிளகாய் கோழி மசியம்
10. Coconut Milk Fish Curry - தேங்காப்பால் மீன் குழம்பு
11. Chettinadu Peper Chicken -செட்டினாடு மிளகு கோழி பெரட்டல்
12. Fenugreek Chicken Curry - வெந்தய கீரை கோழி கரி
13. Field Beans chicken Curry - மொச்சை கோழி பெரட்டல்
14. Pineapple Chicken Fried Rice/கோழி-அன்னாசி கலவை சாதம்
     

Field Beans Chicken Curry - மொச்சை கோழி பெரட்டல்

Ingredients / தேவையான பொருட்கள் ;

1. Chicken  /  கோழி    1/2 kg
2. Field Bean cooked  / மொச்சை   1cup
3. Onion  / வெங்காயம்  2
4. Tomato medium  / தக்காளி  2
5. Green chilies / பச்சை மிளகாய் 4
6. Ginger & Garlic paste  / இஞ்சி பூண்டு விழுது   1 1/2  tbs
7. Oil / எண்ணெய்  2  tbs
8. Salt as required / உப்பு
9. Turmeric powder  / மஞ்சள் தூள்  1 tsp
10. Red chilli powder  / மிளகாய் தூள்   1tbs 
11. Coriander powder  / தனியா தூள்  1/2 tbs
12. Coriander leaves chopped / கொத்தமல்லி இலை 1/4 cup

To Grind /  அறைக்க வேண்டிய பொருட்கள் ;

1. Coconut Shredded  / தேங்காய்  1/2 cup
2. Cumin see / சீரகம் 2 tsp
3. Fennel seeds  /  சோம்பு  2 tsp
4. Peanut /  வேர்கடலை 1/4 cup
5. Poppy seeds  / கச கசா 3tbs
6. Cloves / லவங்கம் 4
7. Cardamom / ஏலக்காய் 3
8. Peppercorn   / மிளகாய் 2tsp

Seasonings /  தாலிக்க வேண்டிய பொருட்கள் ;

1. Mustard seeds /  கடுகு  1/2 tsp
2. Cumin Seeds  / சீரகம்  1tsp
3. fennel  Seeds   /  சோம்பு  1/2 tsp
4. Curry leaves  / கருவேப்பிள்ளை  10

Method /  செய்முறை;

1.  Clean and cut the chicken into medium sized pieces
2.  Pressure cook the chicken with  half the quantity of Salt, Turmeric & Red chilli powder with one cup of water until its 3/4 th cooked.
3. Heat a pan with oil and add the seasoning and let it splutter.
4. Finely chop the onion and tomato. Slit the green chillies,
5. Once the seasonings have spluttered add the finely chopped onion. Fry on a medium flame until the onion becomes translucent.
6. Add the ginger garlic paste and fry until the  raw smell leaves.
7. Now add the slit green chillies and chopped tomato. Even the tomato has to cooked on a medium flame preferably covered. So it gets cooked and becomes soft and comes together to a gravy consistency.
8. Add the salt, turmeric and red chilli powder and fry for the raw smell to go.
9. Its time to add the ground paste and fry without adding water. Because the Spices was not roasted before grinding.
10. Fry for few minutes until the oil is seen on the sides.
11. Add the cooked chicken  along with the broth and the cooked field bean. Stir well and cook covered until the chicken is completely cooked in other words soft and tender.
12. This  Curry has to be thick, so do not add more water. Cook until the oil collect on top of the gravy.
13. Garnish with chopped coriander leaf or with  fried cashews or onions & curry leaves.
14. Mouth watering chicken field bean curry is ready to be enjoyed with rice, chapathi, paratha.

Fenugreek Chicken Curry - வெந்தய கீரை கோழி கரி

Ingredients / தேவையான பொருட்கள் :

1. Chicken / கோழி  500gm
2. Fenugreek Leaves 1 cup or Dried leaves 3 tbs / வெந்தய கீரை
3. Bay leaves / பிரியானி இலை 3 
4. Mustard seeds / கடுகு 1/2 tsp
5. Cumin Seeds / சீரகம் 1 ts
6. Chilli powder / மிளகாய் தூள் 1/2 tbs
7. Turmeric powder / மஞ்சள் தூள்1/2 tsp
8. Coriander powder / தனியா தூள் 1 tbs
9. Cumin powder / சீரக தூள்1/2 tsp
10. Garam Masala powder 1/2 tbs / கரம் மசாலா தூள்
11. Green chillies / பச்சமிளகாய் 4
12. Onion / வெங்காயம் 2 
13. Tomato / தக்காளி 2 
14. Ginger garlic paste / இஞ்சி பூண்டு விழுது1 tbsp
15. Oil / எண்ணெய் 2 tbsp
16. Curry leaves / கருவேப்பிள்ளை 6
17. Salt / உப்பு

 Method /செய்முறை :

1. Clean and cut the chicken into small medium pieces.
2. Wash the Fenugreek leaves and drain the excess water and keep aside.Dry Fenugreek leaves can also be used.
3. Finely Chop the onion and tomatoes. Slit the green chillies.
4. Heat the Saucepan with 2 tbs of oil.When the oil is hot add the seasoning ingredients 7& 8 when the seeds splitter add the curry leaves and Bay leaf.
5. Add the finely chopped onion and add the salt and cover the pan and let the onion sweat and fry till it becomes translucent.
6. Add the green chillies and the Ginger Garlic paste and fry till the raw smell leaves.
7. Then add the coriander powder,turmeric powder,cumin powder & chilli powder  and fry on medium flame so the masala powder doesn't get burned.
8. Add the chopped tomato and cook covered for 2 mins on medium flame.
9. The tomato will become soft and will be well mixed with the onion and all the spices and would come to a thick gravy consistency.This is one of the main part of the preparation.
10. Now add the chicken pieces and mix well so all the pieces are well coated with the spices.
11. Add the garam masala powder on top of chicken and mix well.
12. If required add 1/2 cup of water and cook covered on medium flame for 10 -15 mins.
13. Remove the lid and add the Fenugreek leaves. If you are using the dried fenugreek leaves take them in your hand and crush it and spread it on the gravy.
14. Cover the pan with the lid and cook for another 2 mins. Before removing the pan from flame make sure the chicken is well cooked.
15. Once the oil collects on top remove the pan from the flame and garnish with chopped coriander leaves.

Yummy Fenugreek chicken curry is ready.Enjoy with hot rice or chapathi or parata.

Vegetable Spring Roll - ஸ்பிரிங் ரோல்

Ingredients / தேவையான பொருட்கள் :

1. Shallots 7 or Onion / வெங்காயம் 1
2. Jicama 1/2
3. Spring Onions/ வெங்காய்த்தாள்  2
4. Beans / பீன்ஸ்  7
5. Ginger grated / இஞ்சி துருவியது1/2 tbs
6. Garlic Minced / பூண்டு1 tsp
7. Green chillies / பச்சமிளகாய் 2
8. Salt / உப்பு
9. White Pepper Powder / வெள்ளை மிளகு தூள் 1 tsp
10. Soy Sauce / ஸோய் ஸாஸ் 1 tsp
11. Green chilli sauce / பச்சமிளகாய் ஸாஸ் 1 tsp (Optional)
12. Egg / முட்டை 3
13. Oil / எண்ணைய் 1 tbs
14. Spring Roll wrappers

Method / செய்முரை :

1. Cut the onion into thin long slices, shred the jicama and finley chop the spring onions and green chillies.
2. Trim the ends of the beans and finely chop it.
3. Beat the 2 eggs and keep aside.
4. Heat the pan with 1 tbs of oil, when the oil is hot add the minced garlic,grated ginger  andfry till the raw smell goes and then add the sliced shallots and fry.
5. Add the shredded jicama and beans,green chillies,salt and white pepper powder and stir fry.
6. Add all the sauces and stir fry till all the veggies are well cooked.
7. Add the beaten eggs and fry till they are cooked and remove the pan from heat and let it cool.
8. In a bowl add 1 tsp of water and beat the egg.
9. Place the spring roll on a flat surface and take the veggie filling in the corner of the wrapper, and then roll the edges and fold the two sides corner towards the middle,using the pastry brush or with hand apply the egg & water mixture and wrap well.
10. Heat the pan with oil and deep fry the spring roll.

Crispy yummy Spring Roll is ready.

Chettinadu Peper Chicken -செட்டினாடு மிளகு கோழி பெரட்டல்

Ingredients / தேவையான பொருட்கள் :

1. Chicken / கோழி  500gm
2. Bay leaves / பிரியானி இலை 3 
3. Cinnamon / பட்டை 2 
4. Cloves / கிரம்பு 5
5. Cardamom  / ஏலக்காய் 5 
6. Mustard seeds / கடுகு 1/2 tsp
7. Coriander seeds /  தனிய விதை 1 tbs
8. Cumin Seeds / சீரகம் 1 ts
9. Pepper / மிளகு2 tbs
10. Shredded coconut / துருவிய தேங்காய்  1/2 cup 
11. Chilli powder / மிளகாய் தூள்1 tbs
12. Turmeric powder / மஞ்சள் தூள்1/2 tsp
13. Coriander powder / தனியா தூள் 1/2 tbs
14. Cumin powder / சீரக தூள்1/2 tsp
15. Green chillies / பச்சமிளகாய் 4
16. Onion / வெங்காயம் 2 
17. Tomato / தக்காளி2 
18. Ginger garlic paste / இஞ்சி பூண்டு விழுது1 tbsp
19. Oil / எண்ணெய் 2 tbsp
20. Curry leaves / கருவேப்பிள்ளை 6
21. Salt / உப்பு

 Method /செய்முறை :

1. Clean and cut the chicken into medium pieces.
2. Finely chop the onions and tomato.And slit the green chillies.
3. Heat the pan with 1 tsp of oil.When the oil is hot add the coriander seeds and whole pepper and fry for few minutes and then add the shredded coconut and fry for 1 minute.
4. Let it cool and put it in the blender to make a fine paste and keep it aside.
5. Heat the Pan with remaining oil and add Mustard seeds,cumin seeds and wait till the seeds splitter.
6. Then add the curry leaves and all the raw garam masala.
7. Add the onion and fry till the onion becomes translucent. Now add the salt and the ginger garlic paste.
8. Fry until the raw smell of the ginger and garlic paste goes, and now add the turmeric powder, Cumin powder,coriander powder. Keep the flame on medium heat so the masala powder doesn't get burned.
9. Add the chopped tomato &slit green chillies and mix well with the other ingredients and cover the pan with the lid and leave it for few minutes.
10. Now add the chicken & chilli powder and mix well.If needed add some water and cook covered for 10minutes on medium flame.
11. Once the chicken is almost cooked add the Masala paste and stir well and again cover and cook for another 5-8 minutes.
12. After 5-8 minutes the chicken must be completely cooked and the nice pepper masala aroma comes from the gravy.If needed add some water.
13. Once the oil collects on the top switch off the flame and garnish with chopped coriander leaves.

Yummy mouth watering Chettinadu Pepper chicken is ready,Enjoy with rice or idly or dosa.

Simple Spinach Chicken Fry-எளிமையன பசலை கீரை கோழி வருவல்

This is a simple and healthy spinach chicken fry.Its too tasty and easy to make.And goes great as side dish.

Ingredients/ தேவையான பொருட்கள் :

• Boneless Chicken / எழும்பு நீக்கிய கோழி   500gm
• Spinach chopped / பசலை கீரை2 cup
• Onion / வெங்காயம்  2
• Green Chillies / பச்சமிளகாய் 3
• Ginger Garlic Paste / இஞ்சு பூண்டு விலுது 2 tsp
• Turmeric Powder/ மஞ்சள் தூள் 1 tsp
• Salt/ உப்பு
• Pepper Powder / மிளகு தூள் 2 tsp
• Chilli Powder / மிளகாய் தூள் 1 tsp
• Curry Powder / கரிமசாலா தூள் 2 tsp
• Oil / எண்ணெய் 2 tbs

Seasoning / தாளிப்பு:

• Cumin seeds / சீரகம் 1 tsp
• Curry Leaves / கருவேப்பிலை 6 nos
• Fennel seeds / சோம்பு 1 tsp

Method / செய்முறை:

• Cut the chicken into medium sized cubes.
• Clean the chicken and drain the excess water and keep it aside.
• Roughly chop the spinach. And slit the green chillies.
• Thinly slice the onions.
• Heat the pan with 2 tbs of oil, when the oil is hot add the seasonings.
• When the seeds splitter add  the sliced onion and fry untill it turns golden brown.
• Add the turmeric powder,salt and stir them and now add the green chillies and fry till the raw smell goes.
• Add the ginger garlic paste and fry until the raw smell goes and will start smelling the nice aroma of the ginger and garlic.
• Now add all the spice powder and mix well and then add the cubed chicken and mix well so all the masala gets well coated on the chicken.
• Stir fry until the chicken is fully cooked.
• Add the roughly chopped spinach and fry till the green sweets.Do not over cook them.
• Remove from the flame and garnish with chopped coriander and the finely chopped Spinach.

Yummy and very easy,simple and healthy Spinach chicken fry is ready.

Creamy Spinach Curry - பாலாடை நிறைந்த பசலை கீரை குழம்பு

This is a creamy,nutty spinach curry.Tastes great with rice.

Ingredients (தேவையான பொருட்கலள்):

• Spinach 1bunch / பசலை கீரை 1 கட்டு
• Onion 1 / வெங்காயம் 1
• Garlic 4 cloves / பூண்டு 4 பல்
• Dry Red Chilli 5 /கான்ச மிளகாய் 5
• Sunflower seeds  / சூர்ய்காந்தி பூ விதை 1 1/2 tbs
• Heavy cream  / பாலாடை 1/2 cup
• Whole Milk  / பால் 1/3 cup
• Oil  / எண்ணெய் 1 tbs
• Cumin  / சீரகம் 1 tsp
• Salt / உப்பு
• Cooked Red Gram/ துவரம் பருப்பு 1 cup

Seasoning(தாளிப்பு):

• Mustard / கடுகு 1tsp
• Cumin seeds /சீரகம்1 tsp
• Asafoetida / பெருங்காயம் 1/2 tsp
• Curry Leaves / கருவேப்பிலள்ளை 5 nos

Method (செய்முறை):

• Clean and roughly cut the spinach and finely chop the onion.
• Heat the kadai and add 1/2 tbs of oil . Once the oil is hot add the cumin seeds.
• When the cumin seeds splitters add the garlic and chopped onion, salt and fry till the raw smell goes.
• Add the red chillies and the chopped spinach and fry for 2 mins  on medium flame.
• And now add the cooked red gram and the sunflower seedsand let it cook for another 2 mins and remove it from the flame.
• Let it cool and then blend it into fine paste.
• Heat the pan and add the another 1/2 tbs of oil and add all the seasoning ingredients and add the milks and let it to  boil.
• When the milk bubbles up add the ground spinach and mix them well.
• Let it cook for another 5 mins on medium flame.

Yummy creamy spinach curry is ready. Taste it with hot rice with 1 tsp of ghee.

Note: Instead of sunflower seeds you can use pumpkin seeds or peanuts or cashew.

Coconut Milk Fish Curry - தேங்காய் பால் மீன் குழம்பு

This is a creamy Fish Curry. Not too hot but delicious.

Ingredients ( தேவையான பொருட்கள் ):

• Fish / மீன் 500 gm
• Onion / வெங்காயம் 1
• Green chillies / பச்சைமிளகாய் 7
• Coconut Milk /  தேங்காய் பால் 3 cup
• Cumin Power / சீரகத்தூள் 1 tsp
• Coriander Powder / தனியா தூள்  1 tbs
• Pepper Powder / மிளகு தூள் 1 tbs
• Turmeric Powder / மஞ்சள் தூள் 2tsp
• Salt / உப்பு
• Oil / எண்ணெய் 2 tbs

Seasonings ( தாளிப்பு):

• Mustard Seeds / கடுகு 1tsp
• Cumin Seeds / சீரகம் 1 tsp
• Curry Leaves / கருவேப்பிலை  5-7 nos.

Method (செய்முறை):

• Finely chop the onion and  slit the green chillies.
• Cut the fish into medium pieces and clean it well.
• Take 1tsp of Turmeric Powder and salt to taste and mix it well with the fish.
• Heat the pan with 2 tbs of oil and sear the fish and keep it aside.
• The same pan can be used if its big enough to make the curry or use a Kadai.
• Heat the kadai and use the same oil that's left out after searing the fish.
• When the oil is hot add the seasonings. Once the seeds splitters add the finely chopped onion.
• Fry the onion on medium heat an add the salt, turmeric powder and pepper powder. Fry till the onion becomes translucent.
• Now add the Coriander powder and green chillies stir for 1 minute.
• Add the coconut milk and stir well often.[Because if we don't stir often, the coconut milk curdles. This will not change the taste, but the texture of the milk changes.So by stirring often the milk will not curdle].
• If needed add 1/2 - 1 cup of water.
• Once the oil collects on top add the fish and cook it for another 3mins on medium flame.

Yummy creamy coconut milk fish curry is ready.Serve with hot rice and enjoy.

Note: In this curry i have used Pom-fret( வவ்வால் மீன்) fish. You can use any fish you like but fishes like tuna and salmon may not be best for this.

Alternate:

•  If you don't want to sear the fish in oil, you can add the raw fish  and let it cook for 5 mins on medium heat.
• If you don't want to use 3 cups of coconut milk, the third cup can be substituted with plain milk.

Brinjal Curry [ennai kathirikai] - எண்ணை கத்திரிக்காய்.

This is a spicy and tangy curry made out of Brinjal. It's predominantly made as a side dish to Briyani. Tanginess complements briyani very well.

Ingredients (தேவையான பொருட்கள்):

• Eggplant/Brinjal / கத்திரிக்காய் - 500 gm
  
• Ginelly Oil 1 / நல்லெண்ணை - 1 Cup
  
• Onion / வெங்காயம் - 2
• Green chillies / பச்சை மிளகாய் - 4
• Turmeric powder / மஞ்சள் தூள் -  1 tsp
• Coriander powder / தனியா தூள் - 1tbs
• Salt to taste - உப்பு
  
• Tamarind thick puree - புளி கரைச்சல் 1cup
• Sesame seeds / எள் - 3/4 cup
• Chilli powder / மிளகாய் தூள் - 0.5 - 1 tbs

Seasoning (தாளிப்பு):

• Mustard seeds / கடுகு - 1tsp
• Cumin seeds / சீரகம் - 1tsp
• Curry leaves / கருவேப்பிலை

Method (செய் முறை):

• Wash and cut the eggplants in to medium pieces and put it into bowl of water .
• Finely chop the medium sized two onions and the green chillies.
• Fry the white sesame seeds and grind it in to fine powder.
• Heat the kadai and add the 1 cup of oil.
• When the oil is hot add all seasoning ingredients.
• Once when the seeds splitters add the finely chopped onion.
• Fry the onion well until it becomes soft and translucent.
• Add the green chillies and fry for few mins and add turmeric powder,salt to taste and coriander powder & chilli powder and fry well until the raw smell goes.[Depending on ur spice level u can add the chilli powder].
• Now drain the water from the bowl and add the eggplants and fry till it becomes soft and well cooked.
• And now add the tamarind puree and let it boil on medium for 5-8 mins or until oil collects on top.
• Add the ground sesame powder and mix it well and let it cook for another 3- 5 mins.
• Once the oil collects on top of the gravy its ready to serve.
• Remove from flame and serve hot with rice.

Elephant Yam Fry - சேனைக்கிழங்கு வருவல்

Ingridents:

• Elephant yam 500 gm
• Coriander Powder 2 1/2 tbs
• Chilli Powder 1 tbs
• Turmeric Powder 1 tsp
• Salt to taste
• Cumin Powder 1 tsp
• Asafetida (hing)1/2 tsp
• Oil 4tbs

Seasonings:

• Mustard Seeds 1 tsp
• Cumin seeds    1 tsp
• Bengal gram ( Chenna dhall)   1 tbs
• Black gram   ( urad dhall)   1 tbs
• Curry Leaves 8 nos
• Dry red chillies 3-4 nos

Method:

• Clean and cut the yam in  to small cubes.
• Pressure cook the yam with some salt. 
• Heat the fry pan with 2 tbs of oil.
• Add all the season ingredients and asafetida fry till the grams turn golden brown.
• Now add the yam and stir fry for few minutes, and then add salt and turmeric powder.
• Stir fry and add all the remaining powders. and fry well with another 2 tbs of oil.
• Keep the flame on medium heat and cook the yam covered.
• At regular interval stir  fry until they are golden brown and crisp.

Yummy and crispy elephant yam fry is ready. it can be enjoyed with sambar rice or with plain curd rice.

Bread Bonda - பிரெட் போண்டா

Ingredients:

• Bread slices 5
• Semolina (Rava) 1/2 cup
• Onion 1 medium
• Chilli Powder 1 Tsp
  
• Green chillies 3
• Ginger 1/2 inch
• Curry Leaves 5
  
• Coriander Leaves 1/4 cup
• Salt to taste
• Oil to fry
  

Method:

• Cut the edges of the bread and crush them into small pieces.
• Finely chop the onion,green chillies,curry leaves and coriander leaves.
• Grate the ginger.
• Take a mixing bowl and mix the bread and semolina well and then add all the other chopped ingredients and mix them well.
• Sprinkle some water and mix them well like the chapathi atta.
• Make them into small balls and deep fry in the medium hot oil.
• Yummy and easy bread bonda in ready.
• Serve hot with chutney or with sauce.

Enjoy this easy bonda.Made quick. Try with different breads for different variations.

Chicken Briyani - சிக்கன் பிரியானி

Ingredients:

• Chicken 250 gm
• Onion 2 medium
  
• Tomato 1 small
• Ginger Garlic paste 2 tbs
• Green chilies 5
• Chopped coriander leaves 1/2 cup
• Chopped Mint leaves 1/2 cup
• Curd 1/4 cup
• Salt to taste
• Turmeric powder 1/2 tsp
• Chili Powder 1 tbs
• Black Pepper Powder 1 1/2 tbs
• Garam Masala 1 tbs
• Cumin seeds 1 tsp
• Fennel Seeds 1tsp
• Cardamom 4
  
• Cinnamon 1 stick
• Cloves 3
  
• Basmathi Rice 2 cup rice
• Bay Leaves 4
• Saffron 1/4 tsp
  
• Food color red 1/2 tsp
  
• Milk 1/2 cup
  
• Lemon juice 1 tbs

Method:

• Clean the Basmathi rice and soak the rice for 45mins.
• Clean the chicken and cut into medium pieces and drain the water.
• Soak the Saffron in 1/2 cup milk.
  
• Cut the onions into thin long slices.Finely chop the green chilies and the tomato.
  
• Marinate the chicken with Salt,turmeric,Garam Masala,Chili powder 1/2 tbs and curd for at least one hour.
• Take a Heavy bottom Vessel and add 3tbs of oil.
• Once when the oil is hot add all the whole Garam Masala items. When they splitters add the onion.
• Fry the onion until they turn golden brown.Now add the Ginger garlic paste and fry till the raw smell goes.
• Add the chopped tomato and the green chilies.And fry till tomato becomes soft.
• Add all the masala powder, 2 Bay leaves and fry well.Now add 1/2 cup of chopped coriander and mint leaves.
• Once when the oil gets collected on top of the masala it time to add the marinated chicken.
• Mix well so the masala will get well coated on the chicken.
• Reduce the flame and cook the chicken covered.
  
• Mean time boil the water in a seperate vessel and add 2 bay leaves and 2 crushed cardamom and little salt.
  
• When the water bubbles add the basmathi rice.
• Once the basmathi rice is 50% cooked remove from flame and drain the water and keep aside.
• When the chicken in completely cooked switch off the flame.
• Now remove half the amount of the chicken gravy into an another vessel.So we can make a layer of chicken and half cooked basmathi rice.
• On the top of the chicken layer add the remaining chopped coriander and mint leaves and top it with layer of rice.
• On top of the rice pour the saffron milk.Do mot mix just pour.
• Sprinkle fried onions on top [optional]
• Cover the vessel.The vessel cover needs to be heavy so the steam will not escape from the vessel.
• If the vessel cover is not heavy take the chapatti atta and roll it on the rim of the vessel and keep the lid on top of it.So the steam will not lift the cover.
• Cook for 30 -45 mins on low flame.
• Yummy chicken briyani is ready to serve.
• Enjoy with boiled egg and raitha.
  

Sweet & Spicy Chicken

Ingredients:

• Boneless Chicken 1/4 kg
• Corn flour 2 tbs
• Rice flour 1/2 tbs
• Salt to taste
• Egg 1
• Sweet & spicy sauce 2-3 tbs
• Whole Red chillies 3
• Onion 1 medium
• Green bell Pepper 1/2
  
• Red chilli sauce 1tbs
• Oil
  

Method:

• Cut the chicken into medium sized pieces.
• Dice the onion and green pepper.
• Take the chicken in a bowl and add the corn flour ,rice flour and some salt.
• Mix it well and then add the egg and mix well.
• Heat the oil in a pan and deep fry the chicken and keep it aside.
• Heat a pan and add 1 tbs oil,when the oil is hot add the red chillies ,onion & green pepper and fry on a medium flame for few minutes.
  
• Add all the sauces and stir fry and add salt & black pepper powder to taste[only if required]
• Now add the fried chicken and stir them well, so the chicken gets a good coat of the sauces.
• Serve hot.
  

Puran Poli

Ingredients:

1. Jaggery 3/4 cup
2. Split chickpeas (Chana dal) 1cup
   
3. Maidha (All purpose flour) 1 cup
   
4. Salt
5. Ghee or Butter 1/4 cup
   
6. Cardamon powder 1tsp
7. Oil 1/2 cup

Method:

1. Wash the split chick peas in water and pressure cook the chickpeas until soft.
2. Drain the water and spread it on a plate so it becomes dry.
3. Grate the jaggery and add the cardamon powder and mix well.
   
4. Mix the cooked chickpeas and jaggery with hand or with the blender.So the chickpeas breaks down and get well mixed with jaggery and becomes soft.
5. Take maidha in a mixing bowl and add pinch of salt and 1tbs melted butter.
6. Add enough water and mix well to make a nice dough. Brush the dough with 1 tsp of oil.
   
7. Divide the dough into number of equal sized balls.
8. Grease the rolling surface and your palm with oil,take the one ball and flatten it in your hand and place 1tsp of chickpeas mix and try to roll it into a ball again.So the dough covers the chickpeas well.
9. On the greased rolling surface roll the balls like the way we roll chapati.Try to roll them as thin as you could.
10. At the same time the chickpeas mix should not show up much.This part could be little tricky.In that case use some dough to cover that patch.By doing so the jaggery mixture will not slide out much and will be easy to cook.And also looks good.
11. Heat the pan on medium heat and cook the poli by turning their sides frequently.Add some ghee on both sides while cooking.
12. Take the Poli from the pan and brush some butter on both the sides.
13. Serve hot.
    

Rice Varities

1. Chicken Briyani - சிக்கன் பிரியான
   
2. Pineapple Chicken Fried Rice / கோழி-அன்னாசி கலவை சாதம்
   

Vegetables coconut Kurma - தேங்காபால் குருமா

Ingredients:

• Onion 3
• Potato 2
• Carrot 2
• Beans chopped 1/2 cup
• Peas 1/2 cup
• Panner cubes 1/2 cup
• Coconut milk 1 1/2 cup
• Corriander powder 2 tbs
• Turmeric powder 1 tsp
  
• Poppy Seeds 2 tsp
• Roasted Peanut 6 count
• Salt
  
• Red chilli Powder 1 tbs
• Cumin Powder 1 tbs
• Curry Powder 1/2 tbs
• Curry Leaves 5
• Chopped coriander leaves.
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
  

Method:

• Finely Chop the onions and clean and cut all the vegetables.
• Heat the pan and add 1 tbs of oil and the cubed panner and fry till it becomes golden brown on all sides.
• Soak the Poppy seeds in warm water for 10 mins and then drain the water.
• Grind the soaked poppy seeds and roasted peanut into fine smooth paste.
• Heat the Kadai and add 2 tbs oil and do the seasoning with mustard and cumin seeds.
• Add the chopped onion and fry till it becomes soft and golden brown.
• Add all the vegetables except paneer and curry leaves and fry well.
• Add the salt and turmeric powder and fry until the vegetables becomes soft or until its half cooked.
• Add all the masala powders and fry till it raw smell leaves.
• Add the poppy seed and the peanut paste and fry for few minutes on a medium flame and then add 1/2 cup of water and let it boil for 5 mins or until the oil gets collected on top.
• This gravy will be thick since we have not added much water, so keep stirring frequently.
• Add the fried paneer and mix well.
  
• Keep the flame on medium and then add the coconut milk and loosen the gravy.
• Bring it to boil for only few minutes say 2-3 minutes on medium flame.
• Garnish with chopped coriander leaves.
• Serve hot with rice or paratha or chapathi.
  

Veg Creamy Curry

Ingredients:

1. Onion (1medium)
2. Tomato paste 1 tbs
3. Tomato Ketchup 1/2 tbs
4. Sour cream 1/2 cup
5. Coconut Powder 2 tbs
6. Mixed vegetables 1 cup
7. Salt to taste
8. Turmeric powder 1/2 tsp
9. Cumin powder 1/2 tbs
10. Coriander powder 1 tbs
11. Chilli powder 1/2 to 1 tbs

Method:

1. Finely chop the onions.
2. Heat the pan and add 2 tbs of oil and add the onions and fry till onion until it becomes golden brown.
3. Add salt,turmeric powder,cumin powder,coriander powder,chilli powder and fry till the raw smell goes.
4. Add the tomato paste and the ketchup and stir well.
5. Add the mixed vegetables and fry for few minutes and the add 1/2 cup of water and cover the pan.
6. Keep it covered until the vegetables are almost cooked.
7. Then add the coconut powder to 1/4 cup of water and add it to the gravy.
8. Add the sour cream and mix well and let it boil on medium flame.
9. Once the oil is collected on top switch of the flame .
10. Garnish with chopped coriander leaves.