ROLLED BREAD OMELETTE

INGREDIENTS :

Bread slices

Eggs - 2

Onion - 1 small

Green chillies - 2

Jeera - 1/2 tsp

Turmeric powder - a pinch

Salt to taste

METHOD OF PREPARATION:

1) Beat Eggs well with onion, chillies, jeera, salt and turmeric powder.

2) Spread butter in the pan. Pour in the egg and spread it well. Add some cheese to it.

3) Slice the toasted bread in halves and pace over the egg. Roll the bread in the egg. Cook till done.

Serve hot with Sauce.

 

BRINJAL RAVA FRY

INGREDIENTS :

Brinjal - 1 big

Rava - as required

Chilli powder - 1 tsp

Jeera powder - 1 tsp

Turmeric powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Slice brinjal in circles.

2) Mix chilli powder, turmeric powder, jeera powder and salt with little water and make a paste.

3) Dip brinjal slices in the paste and coat it with rava.

4) Heat oil in a pan and shallow fry the pieces till golden brown.

Serve hot.

PALAK POORI

INGREDIENTS:

Palak/ Spinach - 1cup

Green chillies -3

Wheat flour - 1 cup

Turmeric powder- a pinch

Jeera powder-1 tsp

Salt to taste

METHOD OF PREPARATION:

1. Wash the leaves well and blend it with green chillies finely in a blender.

2) Knead a soft dough with the blended mix, turmeric and jeera powder and wheat flour with little salt

3) Roll out poori and deep fry them till done.

Serve Hot.

 

CAULIFLOWER PEAS PORIYAL

INGREDIENTS :

• Peas - 250 gms
• Cauliflower florets - 1 1/2 cups
• Onion - 1
• Urad dal - 1 tsp
• Mustard - 1
• Chilli powder - 1 tsp
• Turmeric powder -1 tsp
• Salt to taste
• Curry leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai. Add mustard and urad dal. Once it splutters, add chopped onion and saute till tender.

2) Add Peas and cauliflower florets with little water .Cover with a lid, cook till the it is cooked. Then add turmeric powder, chilli powder and salt. 

3) Cook till dry. Serve hot with Rice or Roti.

 

PEAS PORIYAL

INGREDIENTS :

• Peas - 250 gms
• Onion - 1
• Urad dal - 1 tsp
• Mustard - 1
• Chilli powder - 1 tsp
• Turmeric powder -1 tsp
• Grated coconut - 2 tbsps
• Salt to taste
• Curry leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai. Add mustard and urad dal. Once it splutters, add chopped onion and saute till tender.

2) Add Peas with little water .Cover with a lid, cook till the it is cooked. Then add turmeric powder, chilli powder, grated coconut and salt. Cook till dry.

 

MUTTON BIRYANI (with Coconut Milk)

INGREDIENTS:

Mutton - 700 g
Basmati Rice - 1 1/2 cups 

Biriyani masala powder - 1 1/2 tsps

Coconut milk -- 1 cup
Split green chillies - 6
Onion - 1
Cinnamon - 3
Cloves - 1

Rajapatri - few

Phool - few
Chilli powder - 2 tsp

Tomato - 2 medium size

Handful of  pudina leaves. 

Salt to taste 

To Grind :

Ginger - small piece

Garlic cloves - 6

Coriander seeds - 1 tsp

Fennel seeds - 1 tsp

METHOD OF PREPARATION :

1) Marinate Mutton with chilli powder, salt, turmeric powder and curd for 30 minutes.

2) Heat oil or ghee in pressure cooker . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till half brown .

3) Then add tomato and green chillies . Saute it till tender . 

4) Add the grinded masala and saute till the raw smell leaves.

5) Add in the mutton and saute for few minutes, till it leaves out water.

6) Add rice and coconut milk with 1 cup of water and pressure cook for 2 whistles.

6) Remove from the flame. Allow the steam to leave. 

Serve hot with Onion Raitha and Pudina Chutney .

 

SOYA BIRYANI

 

INGREDIENTS :

Rice- 1 1/2 cups
Soya chunks - 2 handful
Veggies - 1 cup
Tomato - 2 small
Onion -2 small
Green Chillies - 4
Cinnamon - 2
Cloves - 1
Bay leaves - 1
Salt to taste
Chilli powder - 2 tsps
Garam masala powder -- 1 tsp
Turmeric powder -- 1 tsp

Salt to taste

To grind :

Fennel seeds, ginger, garlic, coriander seeds. 

Soak Soya chunks in hot water for 10 minutes, squeeze the soaked chunks and keep it aside. Add in the vegetables with the chunks and marinate it with a spoon of curd for 20 minutes.

1) Heat oil in a pressure cooker . Once hot, add cinnamon ,cloves, annals and bay leaves.

2) Add chopped onion and fry till transparent.

3) Add chopped tomato, green chillies, phool and fry till it mixes well with onion.

4) Add the grinder masala, garam masala, chilli powder, turmeric powder and salt. Saute till the raw smell leaves.

5) Add in Soya chunks, vegetables to it. Mix it well.

6) Add in Rice, stir it once. Add 1 cup of water and 1/2 cup of Coconut Milk. Add few mint leaves. Cook for 2 whistles. Remove from the flame. Allow the steam to leave. Serve hot with Raitha.

KAIKARI KULAMBHU (Pongal Kulambhu)

PONGAL is celebrated in Tamilnadu as the harvest festival. It is celebrated with full fun in all the villages of TamilNadu. Kaikari Kulambhu is one of the most prepared special recipe on the day of Pongal with all the countryside grown vegetables.

INGREDIENTS :

Naatu Kaikari (Raw banana (Vazhaikkai), Elephant Yam(Senai kilangu), Sepang kilangu, Broad beans(Avaraikkai), Field beans(Mochai), Drumsticks(Murangaikkai), Peas(Naatu patani), Raw Mango(Mangkai)) - 2 cups

Onions - 2 

Tomato - 2 small

Green Chillies - 3

Chilli powder - 2 tsps

Turmeric powder - 1 tsp

Coriander powder - 1 tsp

Tamarind water - 1 cup

Salt to taste

Curry leaves - few

METHOD OF PREPARATION:

1) Heat oil in a kadai. Once hot, add Mustard and Jeera. When is splutters, add onion and saute till tender.

2) Add in the Tomato and saute it till tender.

3) Add in the vegetables and green chillies. Saute for few minutes, add little water and cook till the vegetables are cooked. Then add in the tamarind water , turmeric powder, chilli powder, coriander powder and salt. Cook till the oil separates out. Garnish with curry leaves.

 

CHICKEN CLEAR SOUP

INGREDIENTS : 

Chicken boneless- 150 gms

Pepper powder - 2 tsp 

Turmeric powder - a pinch 

Coriander leaves - few

Cumin powder - 1 tsp 

Ginger powder - 1 tsp 

Salt to taste 

METHOD OF PREPARATION : 

1) Wash the chicken with turmeric powder. 

2) Heat Pressure cooker. Add 2 tsps of gingelly oil. Once hot, add chopped chicken. 

3) Add turmeric powder, ginger powder, cumin powder, few mint leaves and coriander leaves, 3 cups of water and cook for 5 whistles. Allow the steam to leave and garnish it with pepper powder.

Hot soup is ready to be served.

STEAMED WHEAT FLOUR KARUPATTI IDIYAPPAM

INGREDIENTS :

Steamed Wheat flour - 1 cup

Karupatti/ Palm Sugar - 250 gms

METHOD OF PREPARATION:

1) Prepare Karuppatti syrup and filter the impurities.

2) Knead the flour with Warm water and of proper consitency, a little soft for easy pressing.

3) Stuff Idiyappam presser, and press gently. Steam cook the Idiyappam in Idli pot.

Once done, remove from the pot and Serve Hot.