Kadai Chicken

Ingredients :

Chicken - 1/2 kg (cut into pieces)
Onion - 2 (finely chopped)
Ginger Garlic paste - 2 tsp
Green Chilly - 6 (cut it lengthwise)
Coriander Powder - 1 tsp
Turmeric Powder - 1 tsp
Garam Masala - 2 tsp
Cumin Powder - 1 tsp
Aniseeds - 1 tsp
Bay leaves - few
Coriander - few (finely chopped)
Salt - to taste
Cooking Oil


Service For : 3 People
Cooking Time : 45 minutes

Cooking Instructions :


Heat oil in a shallow pan and saute it with aniseeds, bay leaves and green chilly. Add onion to it and cook until it turns golden brown. Add ginger garlic paste, coriander leaves, coriander powder, turmeric powder, cumin powder and garam masala to it and stir fry it for awhile in a simmer flame. Add chicken and stir fry until the gravy coat over it. Now add salt and a little water and close the pan. Let it to cook until chicken boils well.

Chicken Chilly Fry

Ingredients :

Chicken - 1/2 kg (cut into cubes)
Onion - 1/4 kg (finely chopped)
Chilly Powder - 1 tsp
Garlic Paste - 1 tsp
Turmeric Powder - 1/2 tsp
Vinegar - 1 tbsp
Salt -to taste
Cooking oil

Service For : 3 People
Cooking Time : 30 minutes

Cooking Instructions :


Mix chilly powder, turmeric powder, salt, garlic paste, and vinegar together in a bowl. Marinate the chicken in this mix for 1 hour.

Keep the chicken in an idli plate and let it to boil in the idli cooker in the steam itself. Steam it until the chicken is well cooked.

Heat oil in a pan and saute the onion until it turns golden brown and keep it aside.

Heat oil in a shallow pan and deep fry the chicken until it turns golden brown. Serve the chicken with the fried onions.

Ginger Chilly Chicken

Ingredients :

Chicken - 1 kg (cut into cubes)
Onion - 1 (grind it to paste)
Onion - 1 (finely chopped)
Pepper Powder - 1 tsp
Ginger - 1 piece (finely chopped)
Green Chilli - 4 (finely chopped)
Corn Flour - 3 tbsp
Raising Flour(Plain Flour) - 2 tbsp
Turmeric Powder - 1/2 tbsp
Ajinomoto Salt - 1/4 tsp
Soya Sauce - 1 cup
Vinegar - 1/2 cup
Salt - to taste
Cooking Oil

Service For : 4 People
Cooking Time : 30 minutes

Cooking Instructions :


Marinate the chicken with the onion paste, pepper powder, soya sauce, vinegar, ajinomoto, salt, and turmeric powder for about 30 minutes. Semi cook the chicken in a cooker and keep it aside.

Mix the corn flour and raising flour with required water to make it paste. Dip the boiled chicken pieces in this paste and deep fry it in oil in a shallow pan.

Season it with the chopped onions and green chilly fried in oil.

Chicken Manchurian

Ingredients :

Boneless Chicken - 1/2 kg (cut into cubes)
Onion - (finely chopped)
Chilly Powder - 3 tsp
Garlic Pods - 8
Soya Sauce - 1 tsp
Capsicum - 1 (small size) (finely chopped)
Raising Flour - 100 gms
Baking Power - 1 tsp
Pepper Powder - 1/2 tsp
Corn Flour - 50 gms
Egg - 1
Salt - to taste
Cooking Oil

Service For : 3 People
Cooking time : 40 minutes

Cooking Instructions :


Mix raising flour, baking powder, corn flour, pepper powder, egg and salt in a bowl with required water. Dip the chicken pieces in this mix and deep fry the pieces in oil.

Heat oil in a pan and saute it with onion, chilly powder, soya sauce, capsicum, garlic and salt for a while. Add a tsp of corn flour dissolved in water to the pan and bring it to boil in a simmer flame.

Now add the fried chicken pieces in this pan and stir fry it for 4 minutes.

Chicken Kuruma

Ingredients :

Chicken - 1/2 kg (cut into cubes)
Coriander - 2 tbsp
Cumin Seeds - 1/2 tbsp
Pepper - 1 tbsp
Dry Red Chilly - 6
Ginger Garlic Paste - 2 tsp
Tomato - 2
Onion - 1
Bay Leaf - 2
Cloves - 2
Cardamom - 2
Cinnamon - 2
Turmeric Powder - 1 tsp
Salt - to taste
Cooking Oil

Service For : 3 People
Cooking Time : 30 minutes

Cooking Instructions :


Heat a little oil in a pan and stir fry coriander, pepper, cumin, red chilly, turmeric powder. Add bay leaf, cloves, cardamom and cinnamon to it and fry for 2 minutes. Add onions and tomatoes and fry for 3 minutes and switch off the flame. Let it cool and grind it to a fine paste.

Add chicken pieces and the fine paste with required water in a pressure cooker with the salt and let it cook for about 20 minutes in a simmer flame or until the chicken is well cooked.

Serve it with rice, rotis and naan.

Chicken roast (Type 2)

Ingredients:

Chicken - 1/2 kg (cut into cubes)
Ginger Garlic Paste - 2 tsp
Red/ Orange Color Powder - a little
Chilly Powder - 2 tsp
Pepper Powder - 1 tsp
Salt - to taste
Cooking Oil

Service For : 3 People
Cooking Time : 40 minutes

Cooking Instructions :


Mix Chilly powder, pepper powder, red powder, ginger garlic paste and salt in a bowl with required water to make it a paste. Marinate the chicken in this paste for half an hour.

Heat oil in a shallow pan and deep fry the chicken pieces in a simmer flame.

Its a best side dish for rice and briyani.

Chicken Chukka

Ingredients :

Chicken - 1/4 kg (cut into cubes)
Pepper Powder - 2 tsp
Cumin Powder - 1/2 tsp
Chilly Powder - 1/2 tsp
Curry Masala - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Salt - to taste
Cooking Oil

Service For : 2 People
Cooking Time : 20 minutes

Cooking Instructions :




Heat oil in a pressure cooker and fry the pepper powder, chilly powder, cumin powder and curry masala and ginger garlic paste for a while until the raw smell leaves off.
Add the chicken pieces to it with required water and salt and close the lid. Let it to cook in a simmer flame until the chicken is well cooked. Open the lid and cook until the gravy becomes little dry.

It can be served with rotis, naan and rice and briyani.

Ghee Chicken

Ingredients :

Chicken - 1 kg (cut into pieces)
Pepper Powder - 1 tbsp
Ginger Garlic Paste - 2 tsp
Aniseeds - 1 tsp
Cloves - 2
Cardamom - 2
Small Onion - 100 gms
Tomato - 2 (grind it to fine paste)
Ghee - 50 gms
Red Chilly Powder - 1 tsp
Salt - to taste
Cooking Oil

Service For : 4 People
Cooking Time : 30 minutes

Cooking Instructions :


Heat ghee in a cooker and saute it with aniseeds, cloves and cardamom. Add onions, tomato paste and ginger garlic paste to it. Add pepper powder, chilly powder and chicken to it and stir fry it. Add salt and required water and close the lid and let it to cook until the chicken is well cooked.

Open the lid and let it to boil in a simmer flame and let it to cook until it attains gravy consistency. This can be served hot with rice, rotis and ghee rice.

Chicken Kolambu (Type 3)

Ingredients :

Chicken - 1 kg (cut into cubes)
Coconut - 1/2 ( grate it)
Onion - 1 (finely chopped)
Dry Chilli - 10
Pepper - 1/2 tsp
Cumin Seeds - 3 tsp
Coriander - 2 tsp
Cashews - 10
Turmeric Powder - 1/2 tsp
Salt - to taste
Cooking Oil

Service For : 5 People
Cooking Time : 40 minutes

Cooking Instructions :


Grind dry chilli, coriander, cumin, pepper, turmeric power and cashews to a fine powder. Grind the grated coconut with required water to take coconut milk.

Heat oil in a cooker and saute it with onions until it turns golden brown. Add chicken pieces, coconut milk, grinded powder and salt with requied water in the cooker and close the lid. Let it to cook until the chicken is wll boiled.

This dish can be served hot with rice.

Bengal Gram (channa dal) chutney

Ingredients :

Bengal Gram (channa dal) – 6 tbsp
Tomatoes – 2
Dry Red Chilly – 6
Curry Leaves – 1 tbsp
Asafoetodia – 1 tsp
Salt – to taste
Mustard Seeds – 1 tsp
Cooking Oil




Cooking Time : 10 minutes

Cooking Instructions :






Heat oil in a pan and sauté with Bengal gram and wait till it turns golden brown. Add tomatoes, dry chilly, asafoetodia, curry leaves and salt. Stir fry it in a simmer flame for 5 minutes. Now grind it to a fine paste with required water.

Heat oil in a pan and season it with mustard seeds and add the chutney. Simmer the flame and let it cook till it comes to boiling state. This chutney can be served with idli and dosa.

Peanut/ Ground Nut Chutney

Ingredients:

Peanuts - 50 gms
Dry Red Chilly - 6
Tamarind - a small size
Curry Leaves - few
Garlic - 4 pieces
Salt - to taste
Mustard Seeds - 1 tsp
Splitted Black Gram (Urad Dal) - 1 tsp
Cooking oil

Cooking Time : 10 minutes

Cooking Instructions :


Fry the peanuts in a pan for a while an peel it off. Grind peanuts, curry leaves, garlic, tamarind, dry chilly and salt with required water.

Heat oil in a pan and season it with mustard seeds and urad dal. Groundnut chutney taste great with idli and dosa.

Mint / Pudhina Chutney

Ingredients :

Mint Leaves/Pudhina - 50 gms
Green Chilly - 4 (finely chopped)
Onion - 1 (finely chopped)
Tamarind - small size
Salt - to taste
Cooking Oil
Mustard Seeds - 1 tsp

Cooking Time : 5minutes

Cooking Instructions :


Heat oil in a pan and stir fry all the ingredients (except mustard seeds) for about 5 minutes in a simmer flame. Grind it with required water. Season it with mustard seeds.

It taste great with idli, dosa, samosa and bread sandwiches.

Sesame / Ellu Chutney

Ingredients :

Sesame Seeds - 50 gms
Grated Coconut - 3 tsp
Dry Red Chilly - 6
Tamarind - small size
Curry Leaves - few
Salt - to taste
Cooking Oil

Cooking Time : 10 minutes

Cooking Instructions :


Stir fry sesame seeds in a pan till it smells good without oil. Heat oil in a pan and fry red chilly, tamarind, curry leaves and grated coconut in a simmer flame for about 5 minutes. Grind it with sesame seeds with required water.

This chutney taste good with idli.

Tomato Kolambu

Ingredients:

Tomato - 6 (chop it)
Onion - 1 (finely chop it)
Green Chilly - 4 (lengthwise chopped)
Kolambu Podi(check out Ready Mix Powder/ Podi recipes) - 4 tbsp
Salt - to taste
Cooking Oil
Ghee - 1 tbsp



Cooking Time : 15 minutes

Cooking Instructions :





Heat 3 tbsp of oil in a shallow pan. Stir fry onions till it turns golden brown. Add green chilly, tomatoes and salt to it. Let it to cook until oil separates from it.

Add 1/2 litre water and kolambu podi to it and mix it well so that no lumps found. Let it to boil in a simmer flame for 10 minutes. This tomato kolambu will taste delicious with idli and dosa.

Roasted Gram / PottuKadalai / Porikadalai Chutney

Ingredients :

Roasted Gram - 50 grams
Tomato - 2
Dry Red Chilly - 4
Curry Leaves - few
Salt - to taste
Asafoetodia - 1/4 tsp
Cooking Oil

Cooking Time : 5 minutes

Cooking Instructions :


Grind roasted gram, red chilly, and curry leaves to a fine powder. Now add tomato, asafoetodia and salt to it and grind well with required water.

Heat oil in a pan and season it with mustard seeds and add the chutney and bring it to boil. This chutney can be served with idli and dosa.

Bread Bajji

Ingredients :

Bread Slices - 4
Gram Flour - 2 cups
Rice Flour - 1/2 cup
Chilly Powder - 2 tsp
Orange/Red Color - a pinch
Salt - to taste
Cooking Oil

Service For : 3 People
Cooking Time : 10 minutes

Cooking Instructions :


Mix all the ingredients except bread together with required water to dosa flour consistency.

A bread can be cut into four triangle pieces. Cut all the four breads like that.
Dip each piece of bread in the flour and deep fry it in the oil.

Bread Bonda

Ingredients :

Bread Slices - 5
Boiled Potatoes - 3 (peel off the skin)
Green Peas - 1 tbsp
Onion - 1 (finely chopped)
Green Chilly - 2
Turmeric Powder - 1/2 tsp
Curry Leaves - few
Salt - to taste
Cooking Oil
Mustard Seeds - 1 tsp

Service for : 3 People
Cooking Time : 20 minutes

Cooking Instructions :


Heat oil in a pan and saute it with mustard seeds and stir fry finely chopped onions and green chilly for a while. Add fresh green peas to it and turmeric powder, salt and curry leaves and cook for a while. Add mashed potatoes to it and stir fry it for a while.Potato masala is now ready.

Dip each piece of bread in water and drain the excess water and stuff it with a little of potato masala and deep fry it in the oil.

Bread Veg Omlette

Ingredients :

Bread Slices - 6
Gram Flour - 1 cup
Finely Chopped Onions, carrot, capsicum - 1/2 cup
Chilly Powder - 1 tsp
Salt - to taste
Cooking Oil

Service For : 2 People
Cooking Time : 10 minutes

Cooking Instructions :


Mix all the ingredients together except bread with required water to dosa flour consistency.

Heat oil in a tawa and toast one side of the bread and on the top of the bread apply 1 tbsp of flour mix and let it cook for few seconds. Turn the bread now upside down and let the flour mix cook well. Repeat this procedure for all bread slices.

Sweet Bread Toast

Ingredients:

Bread Slices - 6
Egg - 4
Boiled Milk - 200ml(lukewarm)
Sugar - 6 tbsp
cooking oil

Service for : 1 people
Cooking Time : 5 minutes

Cooking Instructions:

Beat all the eggs with milk and sugar. Dip the breads one by one in this mixture and toast it in a tawa with a little oil. Toast the bread on both sides. Sweet bread toast is now ready to eat.

Spicy Bread Toast

Ingredients:

Eggs - 4
Bread Slices - 6
Chilly Powder -1/2tsp
Salt - 1/4 tsp
Ginger Garlic Paste - 1/2 tsp
onion -1(finely chopped)

Service for : 2 people
Cooking Time : 10 minutes

Cooking Instructions:


Beat all the eggs with salt, chilly powder, onion and ginger garlic paste. Dip the breads one by one in this egg mixture and toast it in tawa.

Tasty spicy bread toast is ready to eat.

Egg Dosa

Ingredients :

Dosa batter - 1/2 cup
Egg – 3
Salt – to taste

Service for : 1 People
Cooking Time : 10 minutes

Cooking Instructions :


Spread dosa batter thinly with a ladle on a tawa/flat pan.

Beat an egg in a bowl with a pinch of salt and spread it on the dosa. Flip the dosa if one side turns to little brown. Let it to cook for a minute and serve it.

Egg Bonda

Ingredients :
Boiled Eggs - 2
Gram Flour – ½ cup
Rice Flour – 8 to 10 tsp
Chilly Powder - 2 tsp
Sodium bicarbonate – ¼ tsp
Salt to taste
Cooking Oil

Service For : 1 People
Cooking Time : 5 minutes

Cooking Instructions :


Mix the gram flour, rice flour, chilli powder, sodium bicarbonate, and salt with water in a bowl. The flour should be of coating consistency. Cut the eggs lengthwise into two halves.

Heat Oil in a shallow pan. Dip each piece of egg into the batter and fry it in pan.
Stir fry it until the batter coated on the egg turns to golden brown.

Delicious egg bonda is ready.

Omlette

Ingredients :

Egg - 4
Onion – 1 (finely chopped)
Pepper Powder – 1 tsp
Turmeric Powder – ½ tsp
Salt - to taste
Cooking Oil

Service For : 2 People
Cooking Time : 5 minutes

Cooking Instructions
:

Beat all the eggs with salt, pepper powder, turmeric powder and onions in a bowl. Heat 1 tsp of oil in a flat pan/tawa. Pour half of the egg mixture in the pan. Slowly shake the pan so that the mixture spread evenly on the pan. When one side is cooked well, flip the omlette to the other side. When both sides are cooked well remove it from pan.

Repeat the same procedure for the other portion of the egg mixture.

Omlette is now ready to serve.

Carrot Juice

Ingredients :

Finely Chopped Carrots - 2 cups
Milk - 1/2 cup
Ice Cubes - 2 cups
Grated Ginger - 2 tsp

Preparation Method :

Beat all the ingredients in a mixie jar/juicer and strain it in a bowl. Serve it cool in glass tumblers.

Kiwi / Sapota Juice

Ingredients :

Kiwi/ Sapota Fruits - 2 cups
Ice Cubes - 2 cups
Sugar - to taste

Preparation Method :

Peel off the skin of sapotas and deseed it. Beat all the ingredients and strain it and serve it in juice glasses.

Mutton Kolambu (type 1)

Ingredients :

Mutton - 1/2 kg
Onion - 1
Dry Chilly - 5
Cumin Seeds - tbsp
Coriander Leaves - 50 gms
Turmeric Powder - 1/2 tsp
Salt - to taste
Cooking Oil

Service For : 3 People
Cooking Time : 30 minutes

Cooking Instructions :


Grind red chilly, cumin, coriander to a fine paste.

Heat oil in a cooker and saute it with finely chopped onions. Add turmeric powder, mutton, fine paste and required salt and water and close the lid of the cooker.
Let it to cook until the mutton boils well. Open the lid and let it to boil until the oil separates from kolambu.

It can be served with hot rice and rotis.

Mutton Chalna

Ingredients :

Mutton - 1/2 kg [cut into cubes]
Tomatoes - 200 gms [finely chopped]
Small Onion - 100 gms
Coconut - 1/2
Dry Red Chilly -
Cumin Seeds - tbsp
Turmeric Powder - 1/2 tsp
Salt - to taste
Cooking Oil

Service For : 3 People
Cooking Time : 30 minutes


Cooking Instructions :

Grind onion, cumin seeds, red chilly to a fine paste. Grate the coconut and grind it with required water and strain the coconut milk from it.

Heat oil in a cooker and saute it with tomatoes, and the paste and stir fry it for a while. Add mutton, coconut milk and salt and turmeric powder and close the lid. Let it to cook until the mutton is well cooked.

Serve this with hot rice and briyanis.

Mutton Kuruma

Ingredients :

Mutton - 1/2 kg
Grated Ginger - 2 tsp
Garlic Pods - 6
Onion - 2 (finely chopped)
Tomatoes - 4
Coconut - 1/2
Coriander Powder - 2 tbsp
Red Chilly Powder - 3 tsp
Turmeric Powder - 1 tsp
Garam Masala - 2 tsp
Coriander Leaves - few (finely chopped)
salt - to taste
Cooking Oil

Service For : 3 People
Cooking Time : 40 minutes

Cooking Instructions :


Grind ginger, garlic and coconut to a fine paste.

Heat oil in a pressure cooker and saute with onions, tomatoes until the water separates from it. Add coriander powder, turmeric powder, chilly powder, garam masala, salt and fine paste to it. Add mutton and required water and salt to it and close the lid of the cooker. Let it cook until mutton is well cooked. Open the cooker and bring it to boil until it gets a thick consistency.

Curry Leaves Powder/ Karivepillai Podi

Ingredients :

Curry Leaves - 10 gms
Dry red Chilly - 8
Bengal Gram (channa Dal) - 1/4 cup
Broken Black Gram (urad dal) - 1/4 cup
Pepper - 2 tsp
Salt - to taste

Cooking Instructions :

Fry the curry leaves in a pan without adding oil till it is crispy and keep it aside. Fry the urad dal and channa dal in a pan until it turns golden brown. Fry the red chilly and pepper in a pan withou oil for a while. Grind all the ingredients with salt to a fine powder.

Store this powder in an air tight container.

You can mix this powder in hot rice with a tbsp of ghee.

Garam Masala Powder

Ingredients :

Cardamom - 10 gms
Aniseeds - 10 gms
Bay Leaf - 10 gms
Cinnamon - 10 gms
Cloves - 10 gms
Cumin Seeds - 10 gms

Cooking Instructions :

Stir fry all the above ingredients in a pan in a simmer for a while. Grind it to a fine powder and preserve in an air tight container.

You can use this powder to the required level in tomato rice, Briyani ,Pulao and Gravies.

Chat Masala Powder

Ingredients :

Dry Mango Powder - 10 gms
Coriander Seeds - 10 gms
Dry Red Chilly - 8
Pepper Corns - 5 gms
Cumin Seeds - 5 gms
Salt - to taste

Cooking Instructions :

Stir fry all the ingredients to a fine powder.

You can use this powder for all chat items.

Chicken / Mutton Masala Powder


Ingredients:


Coriander Seeds - 50 gms
Dry Red Chilly - 50 gms
Cinnamon - 25 gms
Cloves - 25 gms
Turmeric Powder - 25 gms
Pepper - 25 gms
Salt - to taste

Cooking Instructions:

Stir fry all the ingredients in a pan without oil. Grind it to a fine powder and preserve it in a container.

This masala can be used for all non vegetarian and vegetarian items.

Dal Powder / Parupu Podi

Ingredients :

Roasted Gram (Pottukadalai) - 25 gms
Bengal Gram (Channa Dal) - 25 gms
Red Gram (Tuar Dal) - 50 gms
Pepper - 10 gms
Dry Red Chilly - 10 gms
Salt - to taste
Cooking oil/ Ghee - 1 tbsp

Cooking Instructions :

Heat oil in a pan and add tuar dal, channa dal and let it cook till it turns golden brown. Add Pottukadalai to it and fry for a while. Add pepper, dry chilly and salt and fry for a while. Grind it to a fine powder.

This powder can be mixed with hot rice with a tbsp of ghee.

Curry Masal Powder

Ingredients :

Coriander - 50 gms
Aniseeds - 10 gms
Cinnamon - 5 gms
Cumin Seeds - 10 gms
Dry Red Chilly - 20 gms
Cardamom - 10 gms
Pepper - 10 gms
Bengal Gram - 25 gms

Cooking Instructions :

Stir fry all the ingredients in a pan and grind it to a fine powder.

This masala can be used in tomato rice, vegetable briyani, khuska, ghee rice and in non veg briyanis.

Venpongal

Ingredients:

Rice - 1 cup
Water - 3 cups
Peeled Broken Green Gram(Moong Dhal/Paasi Paruppu) - 6 tbsp
Cashewnuts - 10
Curry Leaves - few
Pepper - 1 tbsp
Cumin Seeds - 2 tbsp
Asafoetida - 1/2 tsp
Salt - to taste
Cooking oil

Service for : 2 people
Cooking Time : 10 minutes

Cooking Instructions:






Heat oil in a pressure cooker and saute pepper, cumin seeds, asafoetida, cashews and curry leaves.Add moong dhal to it and fry a little.Add measured water and rice in the cooker.Add required salt to it.

Close the lid of the cooker and dont reduce the flame and let it whistle for ten times.Open the lid after pressure is completely released.

Side Dish : Coconut Chutney, sambar, Eggplant Chutney