Brinj or Veg Briyani

Ingredients:

  Carrot- 1 
  Beans - 2-3
  Green Chilly - 4-5
  Onion - 1
  Tomato - 1/2
  Cloves - 2
  Cinnamon stick - small piece
  Fennel seeds - 1/2 tsp
  Ginger garlic paste - 1 tbsp
  Turmeric powder - 1/2 tsp(optional)
  Salt, Oil - As reqd
  Curd - 1 tbsp
  Rice - 2 cups
  Bread - 4-6 pieces(cut it and roast and keep aside)

Method:

• First saute rice in ghee and keep aside.
• Heat oil in and add garam spices, chilly and ginger garlic paste and tomato.
• Saute and let it cool and then grind to paste.
• Heat oil and add onion and saute.
• Then add veggies and saute for a while.
• Now add salt, curd and turmeric powder.
• Add this to rice and cook for 10-15 minutes.
• Finally add roasted bread pieces.
• Serve with onion raita.

Coconut Rice

Ingredients:

  Coconut  - 1 cup (grataed)
  Green Chilly - 2 -3
  Cashews / peanuts  - fry and keep aside
  Temper - mustard, cumin and channa dhal
  Salt, Oil - As Reqd.
  Rice - 2 cups (boiled)
  Appalam - 3-4(crushed)

Method:

• Heat oil and add tempering items.
• Then add green chilly, coconut, salt.
• Add rice and mix well and turn off the fire.
• While serving crush the appalam and add rice.

Rasam Thool / Powder

Ingredients:

Dry Red Chilly - 20 
Coriander seeds - 2 cups / 80 g
Pepper corns - 1 cup / 70 g
Cumin Seeds - 1 cup / 60 g
Thoor dhal - 1/4 cup /
Turmeric powder - pinch

Method:

• Dry roast the above ingredients.
• Let it cool and then grind and store.

Idly Podi #1

Ingredients:

Urad dhal - 1 cup or 160 g
Chana dhal - 1 cup or 160 g
Coriander seeds - 1/2 cup or 26 g
Dry Red Chilly - 25 chilly or 27 g
White Sesamae seeds - 1/2 cup or 42 g
Hing - pinch(optional)
Salt - 17 g (app)
Oil - As reqd

Method:

• Heat oil in a pan and add urad dhal, channa dhal and coriander seeds.
• Saute this and transfer to plate.
• Add 1 spoon of oil and saute chillies and keep aside.
• Add oil,salt and hing and saute for few seconds.
• Now dry roast the sesamae seeds and when it splutters transfer it.
• Let the above items cool and then grind it and store the idly podi.
• Best combo for idly and dosa.

Note: 

   You can add extra chilly if you like it to be spicy

    Also salt you can adjust to your consistency.

Bisibellabadh Powder

Ingredients:

Cloves - 2
Cinnamon Stick - medium piece
Coriander seeds - 3 tbsp
Fenugreek seeds - 1/2 tsp
Dry Red Chilly - 10 
Coconut - 3 tbsp(grated)
Oil - As Reqd

Method:

• Heat oil and add the above ingredients.
• Roast it well and let it cool.
• Grind and store the powder.
• You can use this for bisibellabadh rice.

White Sesamae Seeds (Vellai Ellu) Rice

Ingredients:

  White Sesamae Seeds - 5-6 tbsp
  Dry Red Chilly - 2
  Temper - mustard, cumin, urad dhal and curry  leaves.
  Salt, oil - As reqd.
  Rice - 1 cup (boiled)

Method:

• Dry roast all the ingredients(other than tempering items) and store this powder.
• Add a spoon of this to rice and mix well.
• Heat oil and add tempering items.
• Add this to rice mixture and mix well.

Green Rice

Ingredients:

  Mint leaves - 1 cup  
  Coriander leaves - 1 cup
  Green chilly - 2 -3
  Garam spices - cloves (1), cinnamon(small piece), fennel seeds(1/2 tsp)
  Onion - 1 (sliced)
  Salt , Oil - As reqd
  Rice - 1 1/2 cups

Method:

• Other than onion grind all the ingredients.
• Now heat oil and add onion and saute.
• Then add grinded paste and saute for a while.
• Add salt, boiled rice and fresh mint leaves and mix well.
• Serve hot.

Carrot Rice

Ingredients:
  
  Carrot - 1 or 2 (grated)
  Cloves - 1
  Cinnamon stick - small piece
  Chilly powder - 1/2 tbsp
  Cashews - 5-8 (fry and keep aside)
  Onion - 1 (finely chopped)
  Ginger garlic paste - 1 tbsp
  Garam Masala powder - 1/2 tsp
  Rice - 1 cup (boil and keep aside)
  Temper - mustard, cumin , coriander leaves
  Salt - As reqd

Method:

• Boil Rice by adding cloves and cinnamon sticks.
• After the rice is boiled remove it (it adds flavour).
• Heat oil in pan and add tempering items.
• Add fried cashews, carrot.
• When carrot color changes add salt, chilly powder and garam masala powder.
• Saute till raw smell goes.
• Then add cooked rice and mix well.
• Garnish with coriander leaves and serve.

Capsicum Rice

Ingredients:

  Capsicum - 1 (diced into small pieces - 1/2 cup)
  Coconut - 1 tbsp
  Roasted peanuts/cashew - optional
  Coriander leaves - finely chopped for garnish
  Salt, Oil-As reqd
  Temper - mustard, cumin seeds, curry leaves.
  
Special Powder: (grind this and you can store it)

  Cinnamon - small piece
  Red chilly -  2
  Cumin seeds - 1/2 tsp
  Coriander seeds - 1 and 1/2 tsp
  Urad dhal - 1 tsp
  Channa dhal - 1 and 1/2 tsp

Method:

• Boil rice and keep aside.
• Heat oil and add tempering items.
• Then add grated coconut, salt and capsicum.
• Saute for a while and add special powder.
• Saute for few seconds and add this to rice mixture.

Bisibellabadh - My Version

Ingredients:

  Carrot - 1(slit it length wise)
  Beans - 1(slit it length wise)
  Drumstick - 8 - 10 pieces
  Brinjal - 2 -3 (wash and cut)
  Tomato - 1 (sliced)
  Small Onion - 15-20 (cut it lenghtwise)
  Garlic - 4-5 (crushed)
  Tamrind water - lemon size (soak in water)
  Temper - mustard, cumin seeds, curry leaves and coriander leaves.
  Salt, Oil - As reqd.
  Thoor Dhal - 3/4 cups
  Rice - 2 cups
  Bisibellabadh Powder -  2 tbsp .

Method :

• Boil dhal by adding turmeric powder and hing and mash it.
• Heat oil in cooker and add tempering items.
• Then add onion, tomato and all veggies(you can also add garlic pods).
• Then add rice, dhal, tamrind water, salt and let it boil.
• When bubbles come add bisibellabadh powder and close and put wieght.
• Cook in medium range for 5 -10 mins(no whistle).

Tomato Rice #2 - My Version

Ingredients:

  Tomato - 3 (finely chopped)
  Onion - 1 (finely chopped)
  Garlic pods - 10-12
  Cloves - 2
  Cinnamon - small piece
  Green Chilly - 4
  Ginger - small piece
  Turmeric Powder - 1/2 tsp
  Temper - mustard , cumin seeds
  Salt, Oil, Water - As reqd
  Basmati Rice or Reg Rice - 2 1/2 cups

Method:

• Heat oil in a pan and add cloves, cinnamon, green chilly, ginger and 4 garlic pods.
• Saute this for a while and let it cool and then grind this to a paste.
• Now heat oil in pan and add onion, tomato, garlic pods.
• Saute this for a while.
• In a cooker add ghee and fry the rice, then the paste and above mixture.
• Then add salt, water and turmeric powder.
• Cook in medium range for 5-10 mins(no whistle).
• Serve with raita.

Lemon Rice

Ingredients:

  Lemon - 2
  Turmeric Powder - 1 tbsp
  Green Chilly - 3
  Salt - As reqd
  Temper - Mustard, cumin seeds, channa dhal and curry leaves.

Method:

• Heat oil and add tempering items.
• Then add chilly powder, salt and turmeric powder and cook in low range.
• Add this to boiled rice.
• Squeeze lime juice(remove seeds) and add it to rice and mix well.
• You can also add grated carrot to this.

Parota

Ingredients :

  Maida - 4 cups
  Water -1 cup
  Oil - 4 tbsp
  Salt -  To Taste

Method: 

• Add adequate and knead hard and keep it aside for atleast for an hour.
• Make small balls.  Then role it lengthy as long as possible.
• Take the rolled thin dough & beat, it should elongate then make spirals.
• Keep it aside.
• Finish for all and start rolling again like chapathi.
• In a tawa, add oil n cook both sides.
• Make three or four, keep one over the other, when it not very hot to touch.
• Have to beat around the sides of parotas, this way the layers will slightly come out.

Note: you can make dough and you can knead and do parotas immediately.

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Coconut Thuvayal #1

Ingredients:

Coconut - 1/2 cup
Dry Red chilly - 2-3
Urad dhal - 1 tbsp.
Tamrind - small piece(cherry size)
Ginger - small piece
Salt - to taste
Oil - For temper
Temper - mustard, cumin, curry leaves.

Method:

• Dry roast red chilly, urad dhal.
• Grind all ingredients to a fine paste.
• Heat oil and add tempering items,
• Add it to grinded paste.
• Goes good with rice, idly, dosa , milagu upma and avvusu.

Corriander Mint Thokku

Ingredients:

Coriander leaves - a bunch(washed).
Mint Leaves - a bunch
Dry Red Chilly - 3-4
Tamrind - small piece(cherry size)
Urad dhal - 2 tbsp.
Oil - 2-3 tbsp.
Salt - to taste.

Method:

• Wash coriander and mint leaves and keep aside.
• Heat the pan and dry roast urad dhal and transfer to a bowl when it turns in brown color.
• Then dry roast chilly and add it to the same bowl.
• Now sauté coriander and mint leaves for few second and add it to the bowl.
• Bring it to room temperature and add salt, tamrind and grind to fine paste(if you want it in chutney consistency add more water).
• Heat oil in pan and add this paste and sauté in low range.
• You can try the same only with coriander and only with mint.

Coconut Chutney

Ingredients:

Coconut - 1/2 cup
Green chilly - 2 No
PottuKadalai(Roasted gram) - 1 tbsp
Salt - to taste
Water - as reqd
Oil - 1 tbsp
Temper -  Mustard, cumin seeds, urad dhal, curry leaves.

Method:

• Grind all ingredients by adding reqd water.
• Heat oil and add items under temper.
• Add this to chutney.
• You can also add coriander leaves while grinding.

Prawns Briyani

Ingredients:

Prawns - Divine wash prawns and marinate with chilly powder, salt and ginger garlic paste.

Salt, oil, water - As Reqd.

Ginger garlic paste - 1 tbsp

Mint leaves - few

Onions - 2 (sliced)

Tomato - 1 (finely chopped)

Green chilly - 1 

Chilly powder - 1 tbsp(add accordingly as we add chilly powder for marination too).

Coriander powder - 1 tbsp

Rice - 200 g

Method:

In cooker, heat oil and fry onions. 
Now add ginger garlic paste, mint and tomato and saute well.
Then add  add chilly powder and coriander powder.
Once it attains gravy consistency, add in the prawns.
After adding prawns don't fry too much it will become rubbery.
Add water, let it boil then add rice, close the lid and pressure cook for three whistles.

Thanks Sumathy for this recipe.

Chicken Gravy #1- Oriya Style

Ingredients:

 Chicken - 200 gms

 Potato  - 4-5 (peel it, cut it and fry and keep aside)

 Garam Masala - 1 tbsp

 Bay leaf - 1

 Cumin seeds - 1tsp

 Onion - 1 (finely chopped)

 Tomato - 1 or 2 (Finely chopped)

 Turmeric powder - 1/2 tsp

 Chilly powder - 1-2  tbsp

 Coriander powder - 1 tbsp

 Salt, Oil - As reqd.

Method:

Heat oil in pan. Add bayleaf, whole garam masala.
Add cumin seeds,after they splutter add onions.
Then add ginger garlic paste and add all the masala powders and make sure it is cooked well. 
Now add the tomatoes,till it is mashed up.
Add salt, potatoes and the chicken.
Reduce the flame.
This will cook and the chicken will leave enough water that you don't have to add any. 
You can add some at the very end if you want it little lighter.

Thanks Elizabeth for the recipe.

VadaCurry #1

Ingredients :

  Onion - 1 (finely chopped)
  Tomato - 1 (finely chopped)
  Coconut - 2 tbsp
  Green Chilly - 4
  Garlic Pods - 6
  Ginger - small piece (peel & clean)
  Clove - 2
  Cinnamon - small piece
  Fennel Seeds - 1/2 tsp
  Salt - Add accordingly as we add in vada too.
  Oil, Water - As reqd

  For Vada: (soak in water for an hour and strain water and keep aside)
   Channa dhal - 1/4 cups.
   Red Chilly - 1
   Fennel Seeds - 1/2 tsp
   Salt - Little 

Method:

• Heat sufficient oil and fry the pakodas/vadas and keep asdie.
• Crush these into small pieces.
• Now heat a spoon of oil and add cloves, cinnamon, fennel seeds, ginger, garlic, chilly and coconut.
• Saute for a while, bring it to room temperature and then grind it to a paste.
• Heat oil in pan add onion,tomato, turmeric and saute for a while.
• Now add grinded paste and water.
• Add salt and let it boil for 5-8 minutes.
• Now add crushed pakodas/vada and boil for 3-4 minutes.
• Garnish with corriander leaves.
• Goes good with dosa, idly and rice.

Note: They make this gravy out of left over pakodas/vada. I make fresh vada/pakodas for this recipe

Peerkankaai / Ridgegourd Bajii

Ingredients:

  Ridgeguard - 1 (remove the nerve and cut into pieces)
  Thoor Dhal - 2 tbsp (handful)
  Green Chilly - 2
  Onion -1 (finely chopped)
  Tomato - 1(finely chopped)
  Tamrind pulp - soak small piece in water.
  Sambar Thool - 1 tbsp
  Salt, Water, Oil - As reqd.
  Temper: Mustard, cumin, curry leaves

Method:

• Heat a pan and dry roast thoor dhal and transfer to a bowl.
• Add a spoon of oil to pan and fry the ridgeguard for few seconds and transfer to same bowl,
• Add little water and pressure cook for one whistle.
• Bring it to room temperature and grind and keep.
• Now add 2 spoons of oil and add items under temper, let it splutter.
• Now add onion, tomato, chilly, sambar thool, salt, tamrind pulp.
• Add the grinded paste and little water.
• Let it boil for few minutes.
• Garnish with fresh corriander leaves.
• Goes good with rice, dosa and idly.

Drumstick Chicken #1

Ingredients:

  Chicken - 250gms

  Salt, oil - As reqd

 Tandoori marination:(Increse or decrease spice level to your taste)

  Chilly powder - 1 tbsp

  Coriander powder - 1 tbsp

  Turmeric  powder - 1/2 tsp

  Ginger garlic paste - 1 tbsp

  Green chilly paste - 1/2 tbsp

  Lemon juice - 1 lemon

  Curd - 1 tbsp

  Food color (optional)

  Crushed kasori methi - 1tsp

Method:

Marinate and keep aside for 2 hours.


Heat oil in pan and add the chicken pieces


After 20 minutes turn sides and brush with butter or oil totally the chicken juice should drain out in 30 to 40 minutes.


For better finishing taste, While brushing with oil or butter mix some tandoori masala in oil.

Thanks Ishwarya for this recipe. 

Tomato Rice Recipe #1

Ingredients:

  Tomato - 4 

  Fenugreek - Dry roast and grind croasely

  Rice - 1 cup

  Water - Acc

  Chilly powder - 1 tbsp

  Coriander powder - 2 tbsp

  Oil, Salt - As Reqd

  Temper - mustard, cumin, urad dhal

Method:

Dry roast fenugreek and grind coarsely.
In pressure cooker heat oil, add items under temper.
Then add tomatoes, red chilli powder, coriander powder.
Then salt, measured water & rice.
Finally add the fenugreek powder according to taste.
Cook till three whistles.




Thanks Sumathy for your recipe.

Apple Pie

Ingredients:

Pastry crust 1 cup flour 2 or 3 tsp sugar crushed 60 grams chilled butter

Fillings:

4 medium apples, peeled,cored and sliced
Half tsp cinnamon powder
10or12 spoons sugar
1 egg yolk, beaten

Method:

• Preheat oven to 200 c.

• Mix flour,sugar, a pinch of salt and butter gently, sprinkle five tablespoonof chilled water and make a dough.

• Wrap in cling film and refrigerate for half an hour.

• For the filling cook the apples in half a cup of water till all the moisturehas evaporated.

• Add the sugar, cinnamon powder and two tablespoons of flour.

• Roll out the dough and line the pie dish easing carefully so that it does not stretch.

• Trim off the excess dough. Spread the apple mix.

• Roll out the remaining and cover the pie or cut it into strips and cover in a crisscross pattern.

• Brush the pastry strips with egg yolk and bake for 45 mins.

Thanks Sumathy for this recipe.

Easy Panniyaaram

Ingredients:

  Idly Maav - Fresh 4 cups
  Onion - 1 (finely chopped)
  Carrot - 1 (grated)
  Temper - Mustard, Cumin, Crushed pepper corns, curry leaves.
  Rava - 1 tbsp
  Salt - a pinch
  Oil - for panniyaaram and tempering

Method:

• In a bowl take 4 cups of maav.
• Heat oil in a pan and add tempering items.
• Then add onion and saute and then add grated carrot.
• Add this to idly maav.
• Then add salt and rava and mix well.
• Heat panniyaara kal and add 3/4 of this in each hole.
• Boil both sides and serve hot with kaara chutney

Kaara Chutney #1

Ingredients :

Onion - 2 (finely chopped)
Dry Red Chilly - 5
Tamrind - small piece(cherry size)
Garlic Pods - 3 - 5
Salt, Oil - As reqd
  
Method:

• Heat oil in  pan and add onion and saute till color changes.
• Now add chilly and saute. Then let it cool.
• In a jar add these and then tamrind, garlic pods, salt.
• Grind it.
• Excellent combo with panniyaaram.

Ridgeguard (Peerkangaai) Chutney

 Ingredients:

Ridgeguard - 1 (remove nerves and cut it)
Red Chilly powder - 1 tbsp
Tamrind - small piece(cherry size)
Salt, oil - As reqd
Temper - Mustard, cumin and urad dhal

Method:

• Heat oil in a pan and add ridgeguard and saute for a while.
• Then add chilly powder, tamrind and salt, let it cool.
• Grind it to a paste.
• Heat oil and add tempering items and let it splutter.
• Now add grinder paste and cook in low range for few minutes.

Tomato Thokku

Ingredients :

  Tomato - 8 
  Chilly powder - 1 tbsp
  Coriander powder- 1 tbsp
  Salt - As reqd.
  Oil - 1 tbsp
  Water - To blanch tomatoes

Method:

• Heat water in a pan.
• When it boils add tomatoes and let  it boil for 8 minutes.
• Now strain water and peel the skin and blanch it.
• Now heat the pan and add blanched tomatoe to it.
• Saute it in low range and till raw smell goes.
• Now add chilly powder, coriander powder and salt.
• Finally add oil and take from range and serve it.
• Goes good with dosa, idly, upma and chapathi.

Tomato & Onion

 Ingredients:

Small onions - 6

Tomato - 3

Channa dhal - 3 tbsp(dry roast and keep aside) 

Red chilly powder - 1 tbsp

Tamrind - small piece(cherry size)

Salt, Water, oil - As Reqd.

Temper - Mustard 1/2 tbsp, cumin - 1 tbsp

Method:

Heat pan and add a spoon of oil.
Then add onion,tomato, chilly powder, salt and tamrind.
Saute till raw smell goes and let it cool.
Add dhal and above mixture in jar & add water and grind it.
Now heat pan and add 3 spoons(kuzhi karandi) oil.
Add items under temper, let it splutter.
Then add grinded one and let it boil few minutes.
Delicious chutney ready.