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.

Dosas & Adai - தோசை மற்றும் அடைகள்

Variety of Dosas & Adai

1. Mutton Adai - மட்டன் அடை
2. Rava Dosa - ரவா தோசை
3. Onion Rava Dosa - வெங்காய ரவா தோசை
4. Tomato Dosa - தக்காளி தோசை

Mutton Adai - மட்டன் அடை

Ingredients:

• Ground Mutton 1/4 kg
• Small onions 1/4 kg
• Green chilies 6
• Bengal gram flour 3tbl
• Salt
• Corriander Leaves
• Lime juice 1 tsp
  

Grind together:

• Ground Mutton 1/4 kg
• Onion 1 (Big)
• Shreded Coconut 1/2 cup
• Poppy seeds 1 tbl
• Corriander seed 1tbl
• Aniseed 1/2 tsp
• Cinnamon 1 piece
• Cloves 4
• Cardamom 3
• Red chilli 6
• Garlic 5 flakes
• Ginger 1 inch piece

Method:

• Clean the ground mutton and grind it with the other ingredients.
• Its better to grind in grinder instead of blender.
• Finely chop the small onions,green chilles and corriander leaves.
• To the grounded mixture add all the other ingredients and mix well.
• Make small balls and flatten it directly on hot thava and toast it.
• Toast untill the mutton gets well cooked.
• Frequently keep changing the sides.

Vadai Curry - வடைகரி

Ingredients:

• Bengal Gram (Chenna dhal) 1 cup
• Red chilli 4
• Salt
• Onion 2 (big)
• Tomato 2 (medium)
• Bay Leaves
• Turmeric 1/2 tsp
• Red chilli powder 1/2 tsp
• Green chillies 3

Seasoning:

• Mustard 1/4 tsp
• Jeera 1/4 tsp
• Curry Leaves

Grind together:

• Ginger - 1 inch piece
• Garlic - 4 flakes
• Cardamom - 3
• Cinnamon - 1 inch
• Aniseed 1/4 tsp
• Cloves - 3
• Dry red chillies 3
  

Method:

• Soak bengal gram for 2 hrs.
• Drain water and grind coarsely with salt and red chilli.
• Make the dough into small balls and flatten it into vada shape.
• Deep Fry in oil (or) Toast it in a pan till it turns golden brown.
• Finely chop the onion,tomato and green chillies.
• Heat the kadai with 2tbl of oil and add the seasonings.
• Add the bay leaves and onion.
• Fry the onion till golden brown and add ground mixture.
• Fry till the raw smell goes and add green chillies and tomato.
• Add the salt,turmeric,red chilli powder (if required) and fry for few mins.
• Pour 3 cups of water and let it to boil.
• Smash the vada in hand and add it to the curry and let it boil for few mins.
• If the water is not enough add another 1/2 cup of water.[Else vada will absorb the water]
• When the gravy is thick enough remove from flame.
• Garnish with chopped corriander leaves.
  

Serve with hot idli,dosa and appam.

Note:

• Before adding the vada, the curry should boil,else the vada will absorb all the water.
• Vadai curry should not be very thick nor too liqiud.So remove from the flame when it comes to the consistency.