Masala Pori

Samayal :

Pori / Puffed Rice - 2 cups

Pottu Kadalai - 1/2 cup

Ground nuts - 1 cup

Curry leaves - 2 strings

Chilli powder - 1/4 tsp

Turmeric powder - 1/4 tsp.

Salt - as necessary

Seimurai [Method]:

* In a nonstick pan add few drops of oil and fry ground nuts and keep it aside

* Fry pottu kadalai separately with few drops of oil and add it to the plate with groundnuts

* Now add few drops of oil, fry curry leaves

* Add pori, chilli powder, turmeric powder, and salt

* Add the groundnuts, pottukadalai

* Mix well and switch off the gas

* Happy Cooking ! Happy Tasting !

Verkadalai Peanut Chutney

Samayal :

Peanut - 1½ cup

Onion - 2

Garlic - 1 clove

Salt - to taste

Tamarind - small gooseberry size

Dry red chilli - 3

Curry leaves - few

Mustard seeds - 1/4 tsp

Urad dal - 1/4 tsp

Oil - 2 tbsp

Seimurai [Method]:

* Heat Oil in a pan.

* Fry chopped Onion till golden brown

* Add Peanuts and fry until it turns golden brown

* Cool down the contents

* Grind the above content with Tamarind, Salt, Red chilli and Garlic together. Chutney Ready !

* Heat Oil in a pan. Add Mustard seeds, Curry leaves and Urad dal. Add this to to the chutney.

* Happy Cooking ! Happy Tasting !

Simple Chicken Biryani

Samayal :

Chicken - 1/4 kg

Rice - 250 gm

Big Onion - 2

Chicken Masala - 1 tbsp

Chilli Powder - 1 tbsp

Corriander Powder - 1/4 tbsp

Brinji Leaf, Cinnamon sticks, Annis, Ginder Garlic paste - as necesary

Turmeric powder, Food color - a pinch

Salt - as necessary

Seimurai [Method]:

* Marinate Chopped chicken with chicken masala, chilli powder and salt for 30mins

* Add water to fill rice in a separate bowl when you start cooking

* In a non-stick pan, heat oil and add Brinji leaf, cinnamon stick and annis

* Add chopped onion and fry till golden brown

* Add Ginder Garlic paste and fry till the raw smells out

* Add the marinated chicken and cook till the chicken in 3/4th cooked

* Add corriander powder, food color and turmeric powder and cook till the content is mixed well

* Add water and salt and bring it to boil by closing the lid on pan

* When boiling, check the taste for salt and add corriander leaves

* Filter rice from water and add it to the pan

* Stir occationally to mix the rice with the content and close the lid

* When water is absorbed completely, simmer the gas and close the lid for 10mins

* Tasty Chicken Biriyani is Ready, Serve with Raitha

Happy Cooking, Happy Tasting !!

*

Tamil Nadu Style Meen Kulambu / Fish Curry

Samayal :

Fish - 1/2 kg (I used Tilapia)

Onion - 3

Tomato - 5

Pepper powder - 4tbsp

Green Chillie - 4

Shredded Coconut - 2-3 teaspoon

Turmeric powder - 1/2 tbsp

Chillie powder - 2 tbsp

Corriander powder - 3 tbsp

Ginger Garlic Paste - 1 tbsp

Oil, salt, fennel seeds and curry leaves as necessary

Seimurai [Method]:

* In a bowl, add turmeric powder, salt to the cut fish with sprinkling water and allow it to marinate for 30 mins

* In a pan, heat oil to add curry leaves, and add onion, green chillies to fry until golden brown

* Add ginger garlic paste and fry till the raw smells away

* Add tomato and cook till it smashes

* Add Pepper powder, Coriander powder, Chilli powder and mix well

* Add the marinated fish and water and allow it to cook till the fish is cooked (2-3 mins)

* Grind shredded coconut and fennel seeds and add it to the mix

* Cook for 4-5 mins and garnish with coriander leaves

Happy Cooking !! Happy Tasting !!

Coconut Chutney

Samayal :

Mixie Contents:

Tamarine - size of a lollypop

Garlic - 2 pieces

Coconut - half of a coconut

Green Chilli - 3

Pottu Kadalai (Bengal Gram) - 3 teaspoon

Salt - to taste

Seimurai [Method]:

To Fry:

Curry Leaves

Mustard

Urad dal

* Grind the mixie contents, add water as necessary

* Heat a pan with little oil and add mustard, urad dal and curry leaves

* Switch off the gas and mix it with the mixie contents

* The coconut Chutney is ready

Happy Cooking !! Happy Tasting !!

Indian Style Vegetable Pasta

Samayal :

Pasta - 200 gms

Onion - 2

Green Chilli - 4

Cumin Seeds - 2 teaspoon

Tomato Sause or 4 Tomato

Ginger - 2 teaspoon Chopped

Garlic - 2 teaspoon Chopped

Green Peas - 1 cup

Brocolli - 50 gms

Capsicum - 50 gms

Olive Oil - 5 teaspoon

curry leaves and corriander leaves

Seimurai [Method]:

* In a pan, bring water to boil

* Add Pasta and salt. Let it boil for 10-15 minutes

* Once the pasta is cooked, drain excess water

* Heat a pan with olive oil and add Garlic to fry

* Add Cumin seeds, curry leaves and fry

* Add chopped chilli and onion to fry till golden brown

* Add chopped Ginger

* Add Tomato Sause, let it cook for 3 minutes with occasional stir

* Add the cut vegetables, sprinkle water and close the lid and let the vegetables cooked to become soften

* Add salt to taste

* Add the cooked pasta and mix well for 5 minutes with constant stir

* Garnish with corriander leaves and the Pasta is Ready

Rava Dosai

Samayal :

Rava - 200 gms

Maida - 100 gms

Rice Flour - 100 gms

Mustard - 1 teaspoon

Black Pepper - 1 teaspoon

Green Chilli - 3

Jeeragam - 1 teaspoon

Curry Leaves, Salt as necessary

Seimurai [Method]:

* Fry Rava in a non-stick pan without oil and cool down

* Add Maida, Rice flour, salt, 4 Cups of water and mix the contents

* Make sure the mixed content is not thicken, add more water as necessary

* In a frying pan, add oil and fry mustard, black pepper, green chillis, Jeeragam and Curry leaves

* Add the Contents to the above Mix

* Allow the contents for 30 mins

* Rava Dosai mix is ready, Mix the contents again, add water whenever necessary

* With medium heat, Place the dosa mix, make sure you sprinkle the dosai mix around (not in center like dosa)

* Wait, Wait and Wait untill the dosa bottom becomes golden brown and turn it over and wait (it requires a lot of patience for a good rava dosai)

* Rava Dosai is ready. Serve with Chutney

Happy Cooking !! Happy Tasting !!