Lovely Blog Award

Dear Friends,
My friend Preethi from Indian Kitchen has shared me "Lovely Blog Award". She is such an enthusiastic blogger and her blog has a collection of wonderful recipes. I am really amazed on her speed of cooking and posting a recipe perfectly. Thanks Preethi for the award. I would like to nominate and share this award to my friends having less than 100 followers.

And also I am going for a vacation to my native and gonna enjoy there for a month.  As I was very busy in shopping and packing and cleaning my kitchen, I couldn't update much on blog. Will join abck on November mid. Happy Blogging friends. ..

My Second Guest Post - Tofu Balls

Dear Friends,
I did my Second Guest Post in one of my favourite Veg Blog - Random Ramblings by Meena..  Meena is organizing her first event - Be My Guest Chef at her space. That is how I got this chance to post my recipe at her space. Do vist her space and participate in the event.

I have shared a delicious Tofu Recipe which I made with bread - Tofu Balls. Recipe is explained at her space. Do visit her blog to know more. 

Meena has shared a participation cerficate to me. I am sharing the same here..

Vada Curry

Cooking Time : 30 mins
Serves             : 2

Vada Curry is one of the traditional south indian recipe. This is a simpler version of Vada Curry. Making vada and the gravy can be done parallelly. This goes well with Idli, Appam, Roti. I used to have with Rice and Papad.. I have prepared this as gravy. It can be prepared as semi gravy as well. Coming to the recipe. ..

For Vada :

Channa dal	1 cup
Onion	1 - Finely Chopped
Green Chillies	5
Curry Leaves	As Required
Fennel Seeds	1 tsp
Coriander Leaves	As Required
Salt	To Taste
Oil	To Fry

For Curry :

Vada	10 nos
Onion	1 - Finely Chopped
Tomato	1
Grated Coconut	2 tbsp
Turmeric Powder	1/4 tsp
Red Chilli Powder	1 tsp
Cumin Powder	1 tsp
Rice Powder	1 tbsp
Coriander Leaves	As Required
Salt	To Taste
Oil	1 tbsp

STEPS:

1. Soak Channa Dal for atleast 2 hrs. Drain the water completely and grind to a coarse paste. Mix all the other ingredients mentioned in "For Vada" Section except oil and keep aside. Ground Coconut, Turneric powder, Red Chilli Powder, Cumin Powder, Rice Powder to a fine paste.
2. In a deep bottomed pan, heat oil and take the small amount of batter and flatten it and drop it carefully. Fry vada till it turns light brown. 
3. In a cooker, heat oil and add Onion and fry till it becomes golden brown. Add Tomatoes and    stir well till it becomes tender. Add the ground paste and mix well. Pressure cook for 2 whistles and keep in simmer for 5 mins and emove from the flame.
4. Soak the vadas in the curry for an hr till it beomes soft. Garnish with Coriander Leaves.

Tips:

• Don't fry vada too crispy. I have soaked the vadas as such in curry. If you want you can cut into small pieces as well.

Medhu Vada / Urud Dal Vada

Cooking Time : 30 mins
Serves              : 15 no

Medhu Vada is a popular and favourite traditional south Indian Recipe. This Vada is one of the important menu in breakfast during weddings in Tamilnadu. It is also a part on the menu on festivals and Pooja. When I tried to make this Vada for the first time, I thought that it is a difficult task. Only the soaking time is more, making vada is very easy. My mom used to make this vada using Banana leaf or Plastic sheets to drop in Oil. But on practising, I learnt to drop batter in oil using my hand itself. It goes very well with Idli, Chutney and Sambar. Coming to the recipe...

INGREDIENTS:

Urud dal	1 cup
Raw Rice	1/4 cup
Onion	1 - Finely Chopped
Green Chillies	5
Curry Leaves	As Required
Ginger	1" Finely minced
Coriander Leaves	As Required
Pepper Corns	1 tsp
Salt	To Taste
Oil	To Fry

STEPS:

1. Combine and wash Urad Dal and Raw Rice thoroughly and soak  in water for minimum 1 hr. 
2. Drain the water and grind the mixture in grinder or blender. Don't add water unless it is required. 
3. Add the other ingredients- Onion, Green Chillies, Curry Leaves, Ginger, Coriander Leaves, Pepper Corns Salt to the batter and mix well.
4. Heat Oil in a deep bottomed vessel. Wet your palm and take some batter and make a doughnut shape and make a hole in the centre and drop carefully into the oil. Fry till vada becomes crispy on both sides. 
5. Serve hot with coconut chutney, Idli and Sambar.

Tips:

• Batter can be stored in Refrigerator for 2 days before adding the other ingredients.
• Once you prepare the batter, Don't allow the batter to ferment, else it will absorb more oil during frying. Either use the batter or store it in refrigerator.
• Adding Raw rice makes more crispy, It can be optional also.

Idli Milagai podi / Idli Chilli Powder

Preparation Time : 15 mins

Whenever I face the power cut problem at my home or when I have less time to prepare breakfast, Idli podi is the only side dish which gives me a helping hand for breakfast to have with dosa and Idli. This serves such a super combination with idli or dosa when mixed with Gingelly oil. I got this recipe from my Grandmother. The below ingredients I mentioned is much spicier. You can add the Red chillies according to your taste.

INGREDIENTS:

Urud dal	1 cup
Channa dal	1/4 tsp
Dry Red Chillies	15 to 20
Curry Leaves	One Handful
Asafoetida	1/4 tsp
Sesame seeds	2 tbsp
Salt	To Taste
Oil	1 tsp

STEPS:

1. In a pan, heat oil and add Urud dal, Channa dal. Once, it becomes light brown color, add Sesame seeds. Once it splutters, add Red chillies, curry leaves, salt and Hing. Once these are dry roasted, remove from the flame.
2. Allow the mixture to cool and grind in a mixture to a dry powder
3. Serve with Dosa/Idli.

Channa Sundal / Kondakadalai Sundal - Vinayakar Chaturthi Special

Cooking Time  : 10 mins
Serves               : 2

Happy Vinayakar Chaturthi to all Friends.. Today I prepared my favourite Sundal - Channa Sundal. It is one of the popular sundal for Vinayakar chathurthi festival.  I like to have White channa/Brown channa. This can be made with white/brown channa. It is an easy to make recipe and also is flavourful one. Only the Soaking time is more, but the preparation can be done in minutes.

INGREDIENTS:

Channa	1/4 cup
Grated Coconut	2 tbsp
Salt	To Taste
Gingelly Oil	1 tbsp

TO TEMPER:

Mustard	1/4 tsp
Urad Dal	1/4 tsp
Dry Red Chillies	4
Curry Leaves	As Required
Asafoetida	a pinch
Onion	1 medium size

STEPS:

1. Soak Channa overnight and pressure cook for 5 whistles with salt and water. Drain the water and keep channa aside.
2. In a Pan, heat Oil and add all the items one by one as mentioned in "To Temper" Section. Don't fry Onion too much.
3. Add the Channa and stir for a minute and add the grated Coconut and stir well and remove from the flame. Delicious Sundal is now ready to be served. 

Tips:

• Green Chillies can also be added while tempering.
• I added salt while pressure cooking as the soaking time is more. This will prevent channa from overcooking. If your soaking time is less, then don't add salt. Else channa will not be cooked properly.
• Don't fry onion too much. 

Spicy Brinjal-Drumstick Curry / Kathirikka Murungakka Kaara kuzhambhu

Cooking time : 20 mins
Serves           : 3

My ever best combo for Kaara Kuzhambu is Brinjal and Drumstick. This is the basic Kaara Kuzhambu I usually make in my home. The Special ingredient that gives good taste to this curry is Sambar Powder. The same procedure can be followed to prepare ladies finger  curry as well. It goes well with Rice and Papad. I like to have this with Dosa as well. Coming to this delicious recipe...

INGREDIENTS:

Brinjal	4
Drumstick	1
Garlic Pods	6
Onion	1 medium size
Tomato	1
Tamarind	1/2 lemon size
Mustard	1/4 tsp
Fenugreek Seeds	1/4 tsp
Toor Dal	1/4 tsp
Curry Leaves	As Required
Asafoetida	a pinch
Turmeric Powder	1/4 tsp
Red Chilli Powder	1 tsp
Cumin Powder	1 tsp
Sambar Powder	2 tsp
Rice Powder (Arisi Podi)	2 tsp
Salt	To Taste

To Grind:

Grated Coconut	3 tbsp
Shallots	5

STEPS:

1.  Chop Onion and Tomatoes. Chop Brinjal Lengthwise. Chop Drumsticks to 1" Size. Soak Tamarind in warm water for 15 mins and extract tamarind juice.
2. In a pressure cooker, Heat Oil and add mustard seeds. Wait till it splutters and then add Fenugreek Seeds, Toor Dal, Asafoetida and curry leaves. Add Onion and Garlic and fry till it becomes golden brown. Add Brinjal and Drumsticks and fry for a min. Add tomatoes and Stir well.
3. Add Salt, Turmeric Powder, Red Chilli Powder, Cumin powder and stir well. Add Tamarind juice and allow it to boil for few minutes. Add Sambar Powder.
4. Add the ground paste to the mixture and Rice powder and  pressure cook with 1/2 cup water for 2 whistles and keep it in the sim for 3 mins and remove from the flame.

Tips:

• You can prepare this without coconut as well.
• If you have Puli Kuzhambu masala bought from stores, you can add that also.
• For Rice Powder, Dry Roast Raw rice and grindit to fine powder.

Maida Pakoras / Diamond Pakoras

Cooking time : 20 mins.

This is a simple recipe that can be prepared using Maida Flour. This has been one of my favourite that remembers my childhood. My Grandma used to prepare this so often and store it in an air tight container. It is so crispy and can be munched anytime. It goes very well with a cup of Tea/coffee esp during rainy days. It is very easy to prepare with the available ingredients to serve unexpected guests. Coming to the recipe...

INGREDIENTS:

Maida	2 cups
Onion	1 medium size
Green Chillies	3 - Finely Chopped
Red Chilli Powder	1 tsp
Salt	To Taste
Curry Leaves	As Required
Coriander Leaves	As Required
Oil	As Required

STEPS:

1. In a Vessel, Mix all the ingredients except Oil by adding necessary water slowly to form a dough.   Let it be for 10 mins.
2. Flatten the dough using Rolling pin and make Chapathis out of it. If the dough is bit sticky, dust with more flour while flattening.  Cut into diamond shapes using knife.
3. Heat oil in a deep bottom pan and fry till golden brown. Don't overcrowd the Pan.
4. Remove from the flame and place it in kitchen tissues to absorb excess oil.
5. Store it in a air tight container once it cools down.

Tips:

• Don't fry much as you won't get good taste and the maida with be so hard.

Spicy Egg Toast

Cooking time : 10 mins
Serves            : 2


This is yet another simple egg recipe which can be made in few minutes. Rather than having boiled egg  as such, egg can be toasted which gives such a taste. you won't even feel the taste of an egg. It can be prepared with the ready available ingredients at your kitchen in minutes. Addition of Pepper gives good flavour. Try this lovely recipe. Goes well with Biriyani, Fried Rice, Puli Kuzhambu. Can be taken Raw as well.

INGREDIENTS:

Boiled Eggs	2
Onion	1 medium size
Ginger	1 " - Finely minced
Garlic	3 pods - Finely minced
Green Chillies	3 - Finely Chopped
Turmeric Powder	1/4 tsp
Red Chilli Powder	1 tsp
Crushed Aniseeds	1/2 tsp
Pepper	To Taste
Salt	To Taste
Curry Leaves	As Required
Oil	As Required

STEPS:

1. Cut the Boiled eggs into halves carefully. 
2. In a pan, heat oil and add Ginger, Garlic, Aniseeds and saute for a min. Add Onion and Fry till it becomes golden brown. 
3. Add Turmeric Powder, Red Chilli Powder and little water. Allow the gravy to completely boil by increasing the heat. 
4. When the gravy starts reducing, add the boiled eggs carefully. Reduce the heat.Add Curry Leaves, Green Chillies and Cook till the masala gets mixed with eggs and the oil gets separated.
5. Remove from the flame and sprinkle pepper.Serve hot with your favourites.

Tips:

• Use Hard Boiled Eggs, So that the eggs won't break.

Tofu Masala

Cooking Time : 30 mins
Serves             : 2

I wanted to try Tofu Masala for a long time. I finally bought it and tried this recipe and it turned out great for Chapathis. Like Soya, it is also a substitute for meat. It has various health benefits like Soya as it is prepared from Soya milk. It is a great source of Calcium and Vitamin E, yet good for bones and lowers cholestrol. It also lowers the risk of cancer. I used fresh silken Tofu for this recipe.  It tastes similar to Paneer but still softer than paneer. So I tried the version similar to paneer butter masala but I didnot add butter. It goes very well with Roti. Coming to the recipe...

INGREDIENTS:

Tofu	200 gms
Onion	2 medium size
Tomato	2
Green Chillies	4
Ginger Garlic Paste	1 tbsp
Cashew Nuts	8
Turmeric Powder	1/4 tsp
Coriander Powder	1 1/2 tsp
Red Chilli Powder	1 tsp
Garam Masala	1 tsp
Kasturi Methi	1 tsp
Ghee	1 tbsp
Oil	Ass Required
Salt	To Taste

   To Garnish :                                                                                                                                                                        

Green Chillies	2
Onion	1 (Finely Chopped)
Coriander Leaves	As Required

                                                                                                                                                          STEPS:

1. Cut the Tofu into small cubes and keep aside. Puree the Tomato and grind it. Split open the green Chillies. Grind the Onion into coarse paste. Grind the cashew nuts to a fine paste separately.
   
2. In a pan, heat Ghee and Oil and add Bay leaf. Add the ground onion paste and fry till it becomes golden brown. Add Ginger Garlic Paste and saute for a min.
3. Add Tomato  and little water and cook till the oil gets separated. 
4. Add Turmeric Powder, Salt, Red Chilli Powder, Coriander Powder and mix well.
5. Add Kasturi methi and water if required and allow to boil for 2 mins. Add Garam Masala.
6. Add cashew nut paste and stir well and add Tofu. Allow to boil for a min and remove from the flame.
7. Garnish with Coriander leaves, Chopped Green Chillies and Chopped Onion and Serve hot.  Tips:

• Don't cook Tofu more than 2 mins as it is very soft. 
• There are many types of Tofu available.Use  only Tofu for frying for this recipe. 

Nannari Sarbath

Preparation Time : 3 mins
Serves                 : 1 Person

Nannari Sarbath is one of the popular drink in Tamilnadu which is easily available on even road side shops. This is the favourite drink for me and my hubby. So I bought 2 bottles from my native.  Nannari is a special syrup for summer which reduces our body heat. Today i really had lot of works and I badly wanted to have one. I was really very happy to see a soda and lemon in my refrigerator. I made this Sarbat immediately and felt very much relaxed. It is really a good thirst quenching drink that cools our body.

INGREDIENTS:
Nannari Syrup - 3 tbsp
Water              - 3 tbsp
Soda                - 1 (Cooled)
Lemon              - 1

STEPS:

1. Mix all the ingredients except soda in a glass and mix well with a spoon. 
2. Add Soda to fill the glass.
3. Now the refreshing Drink is ready to quench our thirst.

Tips:

• If you don't have soda, add water. But adding soda gives excellent taste.

Star Fruit Juice / Carambola Fruit Juice

Preparation time : 5 mins
Serves                : 1 tall glass

Here is an easy juice recipe that can prepared with either raw fruit / Ripen ones. It can be eaten with Salt and Chilly powder as well.. These fruits are available from Sour to mildly sweet.. It looks green when raw and golden yellow when ripen. I really enjoyed this juice as it had different sweet and sour taste. Do try this juice and enjoy.

INGREDIENTS:
Star Fruit    - 2
Sugar          - As Required
Salt             - 1/2 tsp (Optional, but i added)
Water          - As Required

STEPS:

1. Wash the fruit and cut into half. Check the taste whether it is sour or sweet, so that salt and sugar can be added accordingly.
2. Peel off the skin and cut into pieces. you can see seeds inside. Remove them.
3. Add Star fruit to the blender along with sugar and 1 cup of water and puree it. You can add more water if required. 
4. Pour it into the glass and add salt if it is raw. Adding salt gave a different taste.
5. Serve it just like that or sieve it.

Chicken Pakora

Crispy Chicken Pakora is the hottest starter at my home. I used to make it so often on
Sundays either for lunch or during tea time. Here is the simple recipe for this delicious pakoras.

INGREDIENTS:
To Marinate:
Boneless Chicken       - 250 gms
Coriander powder      - 1 tsp
Turmeric Powder        - 1/4 tsp
Red Chilli Powder       - 1 tsp
Cumin powder             - 1/2 tsp
Garam Masala              - 1 tsp
Corn Flour                    - 1 tsp
Gram Flour                  - 2 tsp
Salt                              - To Taste
Lime juice                     - 1 tbsp

To Grind:
Ginger                          - 1 "
Garlic Pods                   - 3
Green Chillies                - 2 (According to your spicier taste)

STEPS:

1. Wash the Chicken pieces well. Grind the items mentioned in "To Grind" Section and Mix it with the ingredients mentioned in "To Marinate" Section and keep it in refrigerator for atleast 1 hr.
2. Heat Oil in a pan and deep fry the chicken and remove the excess oil using kitchen tissue papers and Serve hot.

Vermicilli Masala Baath / Semiya Baath

Cooking Time: 30 mins
Serves           : 2
Vermicilli is one of the easiest and tastiest dish to prepare. The below is the version i used to prepare so often at my home.  Since vegetables are added to it, it is healthiest as well. Do try this simple nutritional breakfast.

INGREDIENTS:
Vermicilli               - 1 1/2 cups
Onion                    - 1
Tomato                 - 1
Vegetables            - 1 cup (Chopped Carrots + Beans + Peas)
Green chillies         - 3
Bay Leaves           - 1
Cinnamon Sticks   - 1
Cloves                  - 2
Ghee                     - 1 tbsp

To Grind:
Pepper            - 1 1/2 tbsp
Ginger             - 1/2 inch
Garlic Pods     - 3

STEPS:

1. In a Pan, heat oil and add water and allow the water to boil. Add the chopped Vegetables and allow to boil till the vegetables are cooked. Take the vegetables and keep it aside. Don't pour the water. we can use the same water to cook Vermicilli. Grind the items mentioned in "To Grind" Section. Split open the Green Chillies. 
2. In a pan, Heat Ghee and add Bay Leaf, Cinnamon Sticks, Cloves and once the aroma comes, Add Onions and Green chillies and fry till Onion becomes golden brown. 
3. Add the ground masala and mix well. Add the cooked vegetables and fry for a min. 
4. Add the vermicilli and 2 1/2 cups of water and allow the mixture to boil till the vermicilli is cooked.
5. Serve hot with Tomato sambar or it can be taken raw.

Peas Masala

I have got ample quantity of fresh green peas in Refridgerator. So thought of preparing this tempting masala that serves as a best combination for Roti, Poori and even we can have it along with Rice.. Peas are low in calories and no cholestrol. So, do try this tasty and easy dish.

INGREDIENTS:
Green Peas              - 1/4 cup
Onion                       - 1
Tomato                     - 1
Oil                            - As Required to fry

To Grind:
Coconut                   - 1 1/2 tbsp (Grated)
Coriander Seeds      - 1 1/2 tsp
Turmeric Powder     - 1/4 tsp
Red Chilli Powder   - 1 tsp
Cashew nuts             - 8 no
Ginger Garlic Paste  - 1 tsp
Fennel Seeds             - 1/4 tsp
Garam Masala           - 1 tsp
Salt                             - To Taste

STEPS:

1. Chop the onion and Tomato and keep aside. Grind all the items mentioned in the "To Grind" Section to a fine paste and keep aside.
2. In a Pressure Cooker, heat oil and add Onions. Saute it till it becomes golden brown color. Add Tomatoes and   keep stirring till oil gets separated. 
3. Add the ground masala and little water and allow to boil for 2 mins. Add Peas and mix well. Pressure cook for 2 whistles and keep in simmer for 5 mins and remove from the flame.

Tips:

• You can use Dried Peas (Kaanja pacha pattani) as well for this recipe. In that case, Soak the green peas atleast for 4-5 hrs and pressure cook before using it.
• If you want more gravy, then add water additionally.
• Use Freshly ground ginger garlic paste.

Spicy Onion Chutney

Dosas or Idlis are incomplete without Chutney. Chutney is a very good combo for breakfast. This chutney is one of my favourite and I used to prepare this so often for Idli as well as Dosa.

INGREDIENTS:
Onion                               - 2
Coriander Seeds              - 1 tbsp
Garlic pods                      - 2
Dried Red Chillies           - 5
Salt                                   - To Taste
Coconut (Grated)              - 1 tbsp
Fried grams                       - 1 1/2 tsp
Gingelly Oil                       - To Sauteo
Curry leaves                       - few

To Temper
Mustard Seeds                    - 1/4 tsp
Urad Dal                             - 1/4 tsp

STEPS:

1. In a small pan, heat 2 tsp Gingelly oil and add Onion. Saute it till it becomes light golden brown and keep aside. In the same pan, Repeat the same for Garlic pods, dried red chillies, Coriander seeds and curry leaves separately and allow it to cool.
2. Grind the above along with Coconut, Fried grams and salt.
3. For tempering, In a pan, heat oil and add Mustard seeds and once it splutters, add Urad dal and saute till light golden brown and remove from the flame. Add this to the ground chutney.
4. Serve with dosa/idli.

Tips:

• If you want the chutney to be less spicy, decrease the dried red chillies accordingly.
• If you don't have big onions, Shallots can be used and vice versa.

LIEBSTER AWARD

I would like to thanks Priya from  Food Lovers to recieve this award - " LIEBSTER AWARD " . Dear Friends, Do visit her space and check her user friendly recipes. Do explore her blog for the favourites..

As per the Rule,

1.  Each Person Must post 11 things about themselves.
I have already sharing things about me on my first award. So, skipping this step....
 2. Answer the Questions the tagger has set for you.
1.  What was the inspiration behind your blog ?  - My Husband and my mom.
2.  Which one would you prefer : A vacation trip to the Mountains or Islands ? - A well planned vacation will make me more happy.. whether it is Mountains/Islands, i dont mind, i can enjoy anywhere happily..:)..
3.  What is the craziest thing you've ever done ? - When me and my sister crazily roamed and roamed in the same place  without knowing the correct destination to go out for nearly 2 hrs.. :)..
4.  Whos is your favorite Blogger ? - I cant specify a particular blog.. I am learning new things from all the blogs..
5.  If you were given a chance to undo one thing from your life what would it be and why ? - There is nothing to undo.. everything is happening for a good purpose only.. we should accept good or bad and try to find the way that makes us happy.. Just move on..:)
6.  What is your idea of a perfect Breakfast ? Chapathi with tomato gravy or idiappam..
7.  What quality do you most like in yourself and why? - My love and care to my husband and kid..
8.  Have you accomplished any goals recently..Tell us about it. - Reached a few milestone.. yet to reach more.. 
9.  What do you prefer : Heels or Flats ? - I love flats.
10. If given an opportunity to be on the cover of a magazine...Which one would you choose and why? - Aval Vikatan as an achiever.. my fav magazine ever which gives a good encouragement and will power to all ladies..
11. If you had to describe yourself in 3 words..What would they be? - Caring
Broad minded
Simple
3. Choose 11 People and Link them in your post.
I would like to dedicate this award to all the bloggers who have less than 100 followers. 


4. Create 11 questions for the people you've tagged to answer.

Passing the same 11 questions to above Blogger's.

5. Go to their pasge and tell them. - Finished.

6. Remember, No tag backs!!!

Scrambled Egg Biriyani

Cooking time : 20 mins
Serves           : 2

This is my favourite biriyani and  is a very easy to make tasty  Biriyani. Whenever I want to cook Biriyani fast, I prefer this method. So far, I have posted Biriyani in which i used ground masala. But this time, I used only powders. So, it is simple to make. Do try this Muttai Podimas Biriyani. I used Basamthi Rice.

INGREDIENTS:
Eggs                                                               - 4 no
 Seeraga Samba Rice/Basmathi Rice             - 1 1/2 cups
Onion ( chopped lengthwise)                         -  1
Tomato                                                           -  2  
Ginger Garlic Paste                                        - 2 tsp                          
Ghee                                                               -  2 tbsp
Green chillies                                                 - 4
Turmeric Powder                                            - 1/4 tsp
Red Chilli Powder                                          - 1 1/2 tsp

Coriander Powder                                           - 2 tsp
Pepper Powder                                                - 2 tsp
Garam Masala                                                  - 1 tsp

cloves                                                               -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                  -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Prepare Scrambled Eggs:
Onion                           - 1              
Salt                               - To Taste
Pepper                          - 1 tsp
Red Chilli Powder        - 1 tsp

METHOD:

1. Initial Preparation : Soak Rice in warm water for 10 mins and drain the water completely. Dont soak more than that. 
2.  In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water. Now, Add Turmeric Powder, Salt, Red Chilli Powder, Coriander Powder, Pepper, Garam Masala and stir well.
3.  At this stage, add Rice and 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.Pressure cook for 2 whistles in medium flame and keep in simmer for 5 mins and remove from the flame.
4. Now, add the scrambled eggs to the biriyani and mix well and Serve hot with Raitha.

Preparing Scrambled Eggs:

1. In a bowl, break and add the eggs one by one. Add Salt, Red Chilli powder, Pepper to this mixture and beat thoroughly. 
2. In a small Pan, heat 1 tbsp oil and fry onions till it becomes golden brown. Add the mixture from step 1 and let it cook for a minute.
3. Break the egg into small pieces using spatula.

Chilli Prawns

Here is a simple tasty spicy Prawn recipe. I don't eat Prawns, but I do cook for my husband. I mostly cook Prawns fry for him. This time, he wanted it more spicier and I tried this recipe and I got appreciation. Addition of Sambar powder enhances the taste to this recipe. This goes well with Fried rice or starter dish.

INGREDIENTS:

To Marinate:
Prawns                                    1/2 kg
Ginger garlic paste                  1tbsp
Turmeric powder                    1/2 tsp
Red chilli powder                     1 tsp
Coriander powder                     2 tsp
Corn flour                                1 tsp
Maida/all purpose flour              1 tbsp
Sambar powder                         1.5 tsp
Thick Tamarind juice                 2 tsp
Red Food Color                        a small pinch (Optional)
Lemon juice                              2 tsp
Salt                                           To taste

To Cook:
Onion                              1 no
Green Chillies                 8
Garlic                               2 tsp (Finely chopped)
Soya Sauce                       2 tsp
Chilli Sauce                      2 tsp
Spring Onion                     To Garnish

METHOD:

1. Remove the shell and clean Prawns very well. Finely chop the onions and spring onions. Split the green chillies.
2. Mix all the ingredients mentioned in "To Marinate" Section with  Prawns and mix well. Allow it to marinate for atleast 1 hr.
3. In a kadai, heat oil and fry the prawns till it becomes brown and keep aside.
4. In a Pan, heat Oil and saute Onion till it becomes golden brown. Add Garlic and Green Chillies. Now add the Prawns and stir it for 2 mins in medium flame. 
5. Add Chilli Sauce and stir well in high flame. Add Soya Sauce and stir well. Garnish with Spring Onion and remove from the flame.                                                                                                                                                          

Tips:

• Ajinamotto and Vinegar can be added in Marination step for more taste, but it is highly optional.
• Don't cook Prawns much in Step 4 as it will becomes rubbery since Prawns will be cooked faster.
• Add more green chillies according to your taste as adding sauces will have sweet flavour..

Chettinad Chicken

Cooking Time : 30 mins
Serves            : 2

Dear Friends,  This is my first blog entry for Chettinad items. I always become happy whenever i try chettinad items.. Such a yummy taste they have. I am making this Chettinad gravy for the third time in my home and it is our favourite. I have taken notes for this gravy long back from Vijay Channel and tried it in my home also and it now became a routine to cook this atleast once a month. This is purely a chettinad special recipe and it doesnot require much ingredients. It is very easy to make with the available ingredients. Do try this recipe.

INGREDIENTS:
Chicken (wit bones)            - 300 gms
Onion                                - 1 (big size)
Tomato                              - 1
Fennel Seeds                       - 1/2 tsp
 Dry Red Chillies                 - 6
Curry Leaves                      - To Garnish
Salt                                     - To Taste
Oil                                      - As Required

To Grind:
Grated Coconut                  -  4 tbsp
Poppy Seeds                      - 1 tsp
Turmeric Powder                -  1/4 tsp
Fennel Seeds                      -  1 tsp
Pepper                               -  1 tsp
Red Chilli Powder               - 2 tsp
Coriander Powder                - 2 tsp
Fried Grams (Pottu kadalai)  - 2 tsp
Ginger Garlic Paste               - 2 tsp

STEPS:

1. Clean the chicken well. Grind all the items mentioned in "To Grind" Section.
2. In a Pan, heat oil and add fennel seeds. Once the aroma comes, add Curry Leaves, Dry Red Chillies and saute well.
3. Add Onion and fry till it becomes golden color. Add chicken pieces and let it become whitish. Now, add the ground masala and stir well. Add tomatoes and stir well for 2-3 mins in low flame. Add Salt and water and cover the pan and let it cook in low flame till the chicken is cooked.
4. Now, open the lid and cook in medium flame till the gravy becomes semi gravy. You can even wait till it becomes dry.
5. Serve hot with Rice, Biriyani, Roti, Dosa.

Mutton Biriyani

Cooking time : 30 mins
Serves           : 2

Sunday with  Biriyani cooked for lunch.. hmmm.. no one will neglect it. The aroma that spreads the home will make us hungry.. I made this Easy Mutton Biriyani last sunday and sharing the same to all Biriyani lovers. Just give a try..

INGREDIENTS:
Muton (Preferably with bones)                       - 500 gms
 Seeraga Samba Rice                                     - 1 1/2 cups
Onion (medium sized, chopped lengthwise)        -  2
Tomato                                                           -  2                                
Ghee                                                               -  3 tbsp
Oil                                                                   -  3 tbsp
cloves                                                              -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                 -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Mint Leaves                                                       - To Temper
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Grind:
Cashew nuts                                                     - 10
Fennel seeds                                                     - 1/2 tsp
Green chillies                                                     - 6
Poppy seeds                                                      - 1/2 tsp
cloves                                                                - 2
Coriander Powder                                              - 2 tsp
Onion                                                                 - 1/2 piece (if Shallots, use 5 no)
Ginger                                                                 - 1 "
Garlic                                                                  -  6

To Marinate:
Curd                                                                  - 2 tbsp
Ginger Garlic paste                                              - 1 tsp
Salt                                                                    - 1/2 tsp
Chilli powder                                                       - 1 tsp

                         

METHOD:

1. Initial Preparation : Soak Rice in warm water for 10 mins and drain the water completely. Dont soak more than that. Grind all the items mentioned in "Items to grind" section. Wash the Mutton well and Mix the Mutton with the ingredients given in "To Marinate" section and keep in fridge for 1 hr or overnight marination can also be done.
2.  In a pressure cooker, Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water. Now, Add Mutton pieces, and the ground masala and stir well. Pressure cook for 7-8 whistles in medium flame and remove from the flame.
3. In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add the Cooked Mutton along with masala from Step 2 and mix well and let it boil for 2 mins.
4. At this stage, add Rice and 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.
5. Pressure cook in medium flame for 2 whistles and leave it in low flame for 10 mins. Remove from the flame and allow it to cool.
6. Serve hot with Raitha.

IF YOU ARE USING RICE COOKER, FOLLOW THE BELOW STEPS:

1. In a pressure cooker, heat oil and fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
2. Add Mutton pieces, curd and cook for 3 mins. Add the ground masala and stir well.
3. Pressure cook for 7-8 whistles and allow the cooker to cool.
4. Meanwhile, in a rice cooker, Remove the plate that is present inside the cooking pan. This will avoid the sticking of masala to the plate and the masala will get mixed properly. Add the rice and 2 cups of water and allow it to boil for 5 mins.
5. Add the Mutton with masala from the pressure cooker to the rice cooker.
6. In a seperate pan, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add these contents to the rice cooker.
7. Add salt, Lemon, coriander leaves and close the lid.
8. Once cooking is done, serve hot with Raitha.

Tips:

1. Always use mutton with bones while cooking biriyani which enhances the flavour.
2. Overnight marination gives more taste.
3. Dont add much water because the mutton will leave some water.
4. Soak Biriyani rice in hot water so that rice wont be sticky.
5. Use freshly ground ginger garlic paste.
6. Use mint leaves and coriander leaves to get nice aroma.
7. Biriyani cooked in rice cooker has a wonderful taste than in pressure cooker since the masala gets mixed well. It is essential to remove the plate inside the cooking pan of rice cooker to avoid sticking of masala.
8. Adding shallots (small onion) gives more taste while grinding masala.

Mutton Vathakal / Mutton Masala

Cooking Time  : 30 mins
Serves              : 3 no


Dear Friends, I am back from my long vacation and I am very happy to blog again. I have missed blogging so much all these days.. To start up with my blogging again, i thought of sharing this spicy Mutton Recipe which is popular in our side. I got a chance to cook this flavourful recipe in my inlaw home and it turned out spicy and tasty. It is very simple to make without much ingredients. It is very easy to make as it does not even include tomato,ginger garlic paste, yet tasted good.It goes well with Rice, Dosa, Roti. Just give a try and you will definitely fall in love with it..

INGREDIENTS:
 Boneless Mutton       300 gm
Big Onions                2 no
Shallots                    12-15 no (1 cup chopped)              
Cumin powder           1 tsp
Coriander powder      2 tsp
Chilli powder             1 1/2 tsp
Pepper powder          1 tsp
Salt                          To Taste
Coriander Leaves       To Garnish

METHOD:

1. Cut mutton into small pieces and wash well. Chop Onions. In a pressure cooker, add Mutton, salt and cook for 15 mins so that the mutton will become soft. Once the cooker is cool, open it and keep aside.
2. In a kadai, heat oil and Add chopped onions, Shallots and fry till it becomes light brown color. Add mutton, salt and cook in sim.
3. Add Red chilli powder, Cumin powder,Coriander powder and cook till the gravy is dried. Add pepper powder and take off from the stove.
4. Garnish with coriander leaves and Serve hot with rice.

Tips:

• Add more onions to get great taste.
• Pressure cook the mutton well at the first step to remove the hardness