Valor Poriyal

Ingredients:
Valor - 1 lb ( cut into small pieces )
Onion - 1 ( chopped )
Red chillies - 3 nos
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Channa dhal - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1/2 tsp
Coconut ( grated ) - 2 tbsp
Oil - 1 tbsp
Salt to taste.
Method:

• Heat oil in a kadai, put mustard seeds, urad dhal and channa dhal.
• Then add chopped onion, red chillies and curry leaves.
• Saute them for a few minutes. Now add chopped vegetables ( Valor ) along with turmeric powder, sambar powder and salt.
• Drizzle the water. Mix well and close the lid.
• Cook until the vegetable becomes soft.
• Finally add coconut and mix well.

Beetroot Leaves Poriyal

Ingredients:
Beetroot leaves – 1 bunch
Onion – ½ chopped
Green chillies – 3 nos
Mustard seeds - 1/2 tsp
Urad dhal - 2 tsp
Grated Coconut – 2 tbs
Oil -1 tbsp
Salt to taste.

Method:

• Wash and chopped the beetroot leaves along with the stem.
• Take a pan, add oil. When oil is heated , add the mustard seeds, urad dhal , chopped onions, chillies and curry leaves.
• Fry till golden brown.Now add the chopped beetroot leaves. Don’t add water to it. Because the leaves itself leaves more water out.
• Now add salt. Once all the water from the leaves dried out add the grated coconut and mix well.
• Serve with rice.

Methi Chutney / vendhayakeerai Thuvaiyal

Ingredients:

Fresh Methi leaves - 1 bunch

Small Onion - 10 or large onion - 1( chopped into medium size )

Red chillies - 4 nos

Cumin seeds- 1 tsp

Channa dal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 1 tbsp

Salt to taste.

Method:

• Clean and wash the methi leaves.
• In a kadai put oil,onion,redchillies,cumin seeds,channa dal, urad dhal and fry all together.Fry till onion become golden brown.
• Now in the same pan add methi leaves and saute for 3 minutes.
• Add coconut and tamarind to that and fry for one more minute.
• Cool it. Add salt and grind it to a thick paste.

Serve with hot rice.

Hydrabadi Chicken Briyani

Ingredients:
Chicken - 2 lb ( Wash and cut into medium size pieces)
Basmathi rice - 3 cups
Onion - 2 ( cut into lengthwise & fried in oil til crisp )
Green chillies - 4 nos
Ginger garlic paste - 2.5 tbsp
Mint leaves - 3 tbsp ( chopped )
Corriander leaves 3 tbsp ( chopped )
Pepper corns - 1 tbsp
Black cumin seeds - 1 tbsp
Cumin powder - 3/4 tbsp
Chilli powder - 1 tbsp
Corriander powder - 1 tbsp
Turmeric powder - 1 tsp
Bay leaves - 3
Mace - 3
Cardomoms - 2
Cloves - 2
Cinnammon stick - 2
Curd / Yogurt - 1 cup
Oil -3 or 4 tbsp
Lemon juice - 2 tbsp
Food colour or saffron - a pinch
Milk 2 tbsp
Salt to taste.
Method:

• Marinate the chicken pieces with curd, slitted green chillies , mint leaves , coriander leaves ,ginger garlic paste , pepper corns, shajeera(black cumin) , chilly powder , turmeric , salt , cumin powder , coriander powder , bay leaves , mace , cardamoms , cloves ,cinnamon stick ,oil , half fried onions , and lemon juice . Mix all nicely.
• Marinate this for 24 hrs by storing this in refrigerator . If u dont have time marinate atleast an hour before u start cooking.
• Soak basmati rice in water for 30 mins.
• Boil 10 cups of water with 1.5 tbsp of oil,1tbsp cumin seeds and salt. add soaked rice and cook until they are half cooked. Drain excess water.
• Now take heavy bottomed pan and grease the bottom with ghee .
• Add marinated chicken and spread it evenly. On top of chicken add cooked rice and spread evenly.
• On top of rice sprinkle few mint leaves , coriander leaves and remaining fried onions.
• Pour saffron soaked milk or food colour with 2 tbsp of milk allover . Sprinkle some oil on top of it.
• Close the lid very tightly. Cook on a medium low flame for about 40-45mins.

Mix the rice gently and serve it hot with onion raitha.

Prawn Fried Rice / Shrimp Fried Rice

Ingredients:
Medium shrimp- 1/2 lb (shelled & deveined )
Cooked basmathi rice ( For 2 people )

Cabbage ( cut into thin strips ) -1 cup
Beans (cut into thin strip ) - 1 cup
Carrot (cut into thin strip ) - 1/2 cup
Onion - (cut into thin slice ) - 1cup

Green chillies ( cut into thin slice ) -3

Ginger and Garlic ( crushed ) - 1 tbsp

Corriander leaves (chopped ) - 1/2 cup

Oil -3 tbsp

Egg - 1

Soy sauce - 1 tbsp

Ajino motto - 1 pinch

Pepper powder- 1 tbsp

Salt to taste.
Method:

• Heat oil in a pan. when the oil is hot put the crushed ginger and garlic .fry 1 minute.
• Add shrimp / prawn pieces with salt fry 3 to 5 minutes.
• when the prawn is sealed,add onion fry for a minute.
• Then add green chillies,carrot, and beans. fry 2 minutes.
• Finally add cabbage fry for a minute and then add the soy sauce. saute them 2 minutes.
• Lastly add the cooked rice. Fry it 1 minute.
• Heat oil in another pan, add eggs, pepper powder and salt and mix well to get scrambled eggs.
• Add the above shredded eggs and pepper powder to the rice and mix well.
  Garnish with corriander leaves. .

Lollipop Chicken

Ingredients:
Chicken wings - 4 ( From one chicken wing we can get 2 lollipops pieces )
Ginger garlic paste - 1 tbsp
Chilli powder - 1.5 tbsp
Corn flour - 3 tsp
All purpose flour - 2 tsp
Food colour - 1/2 tsp
Soy sauce - 1 tbsp
lime juice - 1 tbsp
Bread crumbs - 6 tbsp
Oil - for deep fryiyng
Salt to taste.

Method:

• Clean the chicken.
• In a large bowl, combine the ginger-garlic paste, all purpose flour, corn flour, soy sauce, red chili powder,food colour, lemon juice and salt.
• Add enough water and mix it like thin consistency. Add the chicken and refrigerate for 2 to 4 hours.
• Dip the marinated chicken in the bread crumbs and deep fry the chicken on medium heat until crisp and golden brown.
• Remove the chicken pieces and place on a paper towel to drain the excess oil.

Serve hot with onion rings.

Happy Deepavali !

Murukku - I

Ingredients:
Rice flour - 4 cups
Urad dal- 1 cup
Pottu kadalai / split chik peas - 2 tbsp
Sesame seeds - 2 tsp
Ajwain seeds - 2 tsp
Butter - 1 tbsp
Asafoetida- a pinch
Oil for deep frying
Salt to taste.
Method:

• Dry roast the urad dhal for 2 minutes.grind it into a fine powder.
• Grind the pottu kadalai into a fine powder.
• Mix rice flour, roasted urad dhal powder,chik peas flour,asafoetida, sesame seeds, ajwain seeds, butter and salt. Add enough water and knead into soft dough.
• Put the dough into the murukku press and press it on a plastic sheet.
• Heat oil in a kadai. Now drop the murukku into the oil and deep fry both sides until crisp.
• Drain in a paper towel.Cool and store in air tight container.
  

Corriander Chutney / Kothamalli chutney

Ingredients:

Fresh Corriander leaves - 1 bunch

Small onion - 10 or large onion - 1

Red chillies - 4

Cumin seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 2 tspSalt to taste.

Method:

• Clean and wash the corriander leaves.
• In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal.
• Same pan add the corriander leaves and saute for 2 mins till they wilt.
• Add coconut and tamarind to that and fry altogether for one more minute.
• Cool it. Add salt and grind to a thick paste.
  Serve with rice, idli or dosa.

Brinjal & Potato Poriyal

Ingredients:

Brinjal - 5 nos
Potato - 1
Onion - 1 medium size
Red chillies - 4 nos
Curry leaves - few
Mustard seeds - 1 tsp
Turmeric powder - 1 / 2 tsp
Sambar powder - 1 tsp
Oil - 2 tbsp
salt to taste.
Method:

• Chop the onion into small size. Cut the brinjal in to medium size pieces ( length wise ) and put it into the water.
• Remove the potato skin and cut in to medium size pieces.
• In a kadai put the oil and when it is hot add mustard. When it pops up add onion, red chillies and curry leaves.and fry for a while.
• Then add brinjal and potato.Add sambar powder, turmeric and salt.
• Sprinkle a handful of water.Mix well and Keep the flame in low.
• Cook for few minutes.

Serve with rice.

VIJAYA DASAMI SPECIAL - WHEAT PAYASAM

Ingredients:
Broken Wheat – 1 cup
Jaggery – 3/4 cup powdered or 6 or 7 pieces
Water - 4 cups
Milk – 4 cups
Cardamom Powder – 1 tsp
Ghee – 2 tbsp
Cashew Nuts – 6 nos
Raisins - few
Method:

• Heat Ghee in a frying pan, add Cashew Nuts, Raisins and fry till Cashews turn golden brown and keep it aside.
• Pressure cook the broken wheat with 4 cups of water up to 2 whistles.
• Pour the milk in a heavy bottomed pan and bring it to boil.
• Reduce the flame and add cooked cracked wheat and let this simmer for about 10 to 15 minutes. keep stirring every 2 to 3 minutes.
• Then add jaggery and stir this mixture and cook for about 10 minutes. or until it thickens up a little.
• Finally add fried cashews,raisins and cardamom powder.mix well.
• payasam ready.

Serve hot or chilled.

I have to say thanks to my friend Suganthi for sharing this recipe.

Idli / Dosa / Milagai podi

Ingredients:
Urad dhal - 1 cup
Channa dhal - 1/2 cup
Peanuts - 2 tbsp ( optional )
Seasame seeds - 1/4 cup
Red chillies - 20 nos
Asafetida powder - 1 tsp
salt to taste.
Method:

• Roast the urad dhal,channa dhal,seasame seeds, and peanuts until slightly golden and remove from heat.
• In the same pan add 1/2 tsp of oil and roast the red chillies.
• Cool all the ingredients and Grind them to a coarse powder along with salt, and the asafetida.
• Allow to cool and store them in airtight container. Serve with idli,dosa and rice.

Paruppu Vadai / Masal vada

Ingredients:
Channa dhal - 1 cup (soak for an hour and drain completely)
Ginger - small piece
Sombu / Fennel seeds - 2 tsp
Coriander leaves - few (chopped )
Curry leaves - few( chopped )
Onion - 1/2 ( chopped )
Green Chillies - 2 (chopped)
Red Chillies - 3 nos
Oil - for deep frying.
Salt to taste.
Method:

• Grind channa dal,ginger, fennel seeds and red chillies coarsely without adding any water.
• Add chopped Onion,green chilies, corriander leaves, curry leaves and salt. mix everything well.
• Heat oil for deep frying.Take a small amount of mix, flatten it lightly and shape them into round.
• Put it into hot oil and fry them until they turns brownish and crispy.

Serve hot with hot tea.

Vegetable Biryani

Ingredients:

2 cups - Basmati rice
1 lb - Vegetables (Carrot,Beans,Potato,Green peas )
3 tbsp - Ginger garlic paste
1 tbsp - Yogurt / Curd
1 - Big onion ( sliced thin )
5 - Green chillies
1 - Tomato ( chopped )
1 - Star anise
1 - Clove
1 - Cardamoms
2 - Bay leafs
1″ - piece of Cinnammon
1 - tbsp - Chilli powder
1/2 cup - Chopped mint leaves
1/2 cup - Chopped coriander leaves
3.5 cups - water
3 tbsp - Oil
1 tbsp - Ghee
Salt to taste.
Method:

• Wash and soak the rice in water 15 minutes.
• Wash and cut the vegetables into medium sized pieces.
• Heat the oil in the cooker.Add the star anise, cloves, cardamon,cinnammon and bay leafs and saute for a minute.
• Add sliced onions and green chillies and fry till they start to brown.
• Add the ginger garlic paste and saute for about 2 minutes.
• Now add vegetables along with the chopped tomatos and saute till the juice dries up.
• Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 5 minutes.
• Now add ghee and soaked rice, mix it very gently, then add 3&1/2 cups of water, mix well.(slowly)
• Cover and cook with the weight on, until you hear 1 whistle.
• Switch off gas flame. Allow the cooker to cool naturally.
  Serve hot with raitha.

Spicy Chicken Gravy

Ingredients:
Chicken - 1 kg ( clean and cut into medium size pieces )
Cloves - 3 nos
Cinnamon - 1/2 " stick -2
Bay leaves - 3
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Onion - 2 ( cut into lengthwise)
Tomatoes - 3 (Finely chopped)
Ginger and garlic paste : 3 tbsp
Curd - 3 tbsp

Oil - 4 tbsp
Curry leaves : 10
Corriander leaves - few
Turmeric powder : 2 tsp
Garam masala - 1 tbsp
Red chili Powder : 1 tbsp
Coriander powder : 2 tbsp
Black Pepper Powder : 3 tbsp
Salt to taste.

Method:

• Heat oil in a kadai.
• Add cloves, cinnamon, bay leaves cumin seeds and fennel seeds.
• when its sputter add onions. Fry the onions until it turns into golden brown .
• Now add ginger garlic paste fry them up to few minutes.
• Now add chicken and mix it well with ginger garlic paste and cook for 5 minutes.
• Then add curry leaves,chili powder, garam masala,corriander powder, turmeric powder and salt one by one and mix well .
• Fry them for 5 minutes.
• Now add curd and chopped tomatoes. Mix it well.
• Finally add the black pepper on top of it. Now add a cup of water and close the lid.
• Cook till the chicken is cooked thorough and desired consistency is reached.
• Garnish with coriander leaves.

It goes well with rice,chapathi ,idli and dosa.

Tamarind Rice / Puli Sadham

Ingredients:
Rice - 2 cups
Tamarind - 1 lemon size
Small onion - 10 nos ( cut into medium size )
Red chillies - 5 nos
Garlic - 5 pieces
Curry leaves - few
Urad dhal - 2 tsp
Channa dhal - 2 tsp
Mustard seeds - 1/2 tsp
Peanuts - 1 tbsp
Turmeric powder - 1/2 tsp
Asafoedida powder - 1/2 tsp
Fenugreek / Methi seeds - 1 tbsp ( fry the methi seeds without oil till get nice aroma.Cool and powder it)
Seasame oil - 3 tbsp
Salt to taste.
Method:

• Cook the rice with required water. Spread the cooked rice in a wide plate and let it cool.
• Heat the oil in a kadai.Add mustard, wait till it pops.
• Add urad dhal,Channa dhal, red chillies ,curry leaf, onion and peeled garlic and stir till the garlic starts turning golden.
• Extract juice from tamarind using 1 cup of water and pour the juice into the kadai.
• Now put the turmeric powder ,asafoedia powder, salt and boil till the oil starts showing.
• Then add the freshly grind fenugreek powder. Turn off heat.
• Puli kaachal is ready.
• Add the gravy to the rice and mix well. You can keep the rest of the gravy in the refrigerator. Serve rice with papad and curd.

Ribbon Pakoda

Ingredients:

Rice flour - 4 cups

Besan flour / pottukadalai mavu - 1 cup

Butter - 1 tbsp

Asafoetida powder - 1/2 tsp

Chilli powder - 1 tbsp
Cumin seeds - 1 tbsp
Seasame seeds - 1 tbsp

Salt to taste

Oil for deep frying.
Method:

• Mix all the flours, powders and seasame seeds & cumin seeds. Rub the butter into the mixture with your fingers.
• Add water to make a soft dough.
• Heat the oil in a kadai.
• Put a small portion of the dough into a murukku press and squeeze into hot oil into a big circle.
• Deep fry till golden brown.Leave to drain and cool on a paper towels.
• Store them in air-tight containers.

Enjoy with tea.

Ven Pongal

Ingredients:
Raw rice - 1.5 cups
Split moong dhal - 1/2 cup
Ghee - 3 tbsp
Cumin seeds - 2 tsp ( crushed )
Pepper corns - 1 tbsp ( crushed )
Cashews - few
Curry leaves - few
Salt to taste.
Method:

• Wash the rice and dhal .
• Add 6 cups of water,salt and pressure cook for 5 whistles.
• In a kadai, put 3 tbsp of ghee. When it is hot add cashew nuts, pepper and jeera powder & curry leaves and fry for a while.
• Once the pressure is released add this to the cooked rice. Mix well.

Serve hot with sambar.

Sardine Fish Curry / Matthi Meen Kuzhambu

Ingredients:
Sardine Fish - 6 pieces

Onion - 1 (chopped)

Tomato - 1 (chopped)

Garlic - 3 pods

Curry leaves - 2 string

Tamarind - small lemon size

Chilli powder -3 tbsp

Corriander powder -3 tbsp

Turmeric powder - 1 tsp
Cumin seeds - 1 tsp

Methi seeds - 1 tsp

Mustard seeds -1 tsp

Seasame oil - 4 tbsp

Salt to taste.
Method:

• Clean the fish and rub it with 1/2 tsp turmeric powder, 1 tbsp chilli powder , and salt and leave it for half an hour
• Soak tamarind in water and squeeze out the juice.
• Heat the oil in a pan. add mustard seeds after pops up, add methi seeds,cumin seeds & fry till brown.
• Now add chopped onion,garlic pods and curry leaves & fry till golden brown.
• Then add tomatoes fry till the oil separate from the gravy.
• Now add corriander powder,chilli powder,turmeric powder,pepper powder, salt and fry 2 to 3 minutes.
• Now add tamarind juice.mix well .if it is too thick add enough water.close the lid and bring to boil. Allow to boil 5 minutes.
• Now add fish pieces one by one.close the lid and keep the heat in low flame 7 to 10 minutes.
• Fish curry is ready.

Serve with steamed rice.

Paruppu Kuzhambu

Ingredients:

Toor Dal - 3/4 Cup

Green Chili - 2nos

Garlic pods - 3

Crushed cumin Seeds - 2 tsp

Asafoetida - a pinch

Turmeric powder - 1 tsp

Small onions - 4 nos

Tomato - 2 ( cut into pieces )

Sambar powder - 1 tbsp

Mustard seeds - 1/2 tsp

Dry Red Chili - 2 nos

Curry leaves - few

Oil - 1 tbsp

Salt to taste.
Method:

• To a Pressure cooker add toor dal, chopped tomato, small onions, asafoetida, turmeric powder, garlic pods,cumin seeds,sambar powder, salt,green chili and add 2 cup of water. Pressure cook it.
• Open the cooker and mash the dal.
• In a small frying pan add oil when its hot add mustard. Allow them to splutter.Add dry red chili and curry leaves.
• Add this to the dal.
  Serve with steamed rice along with ghee.

Tomato Rice / Thakkali sadam

Ingredients:
Basmathi Rice-2 cups
Tomato- 3(medium size)

Onion - 1 ( cut into length wise )
Green chillies - 2 nos

Mint leaves-10
Corriander leaves - few ( chopped )

Ginger garlic paste- 2 tbsp

Red chilly powder-1 tbsp

Ghee-1 tbspOil-2 tbsp
Bay leaf - 2

Water - 4 cups

Salt to taste.
For powder:
Cinnamon-1inch

Cardamom-2

Cloves - 2
Fennel seeds - 1 tbsp
Poppy seeds - 1 tsp
Method:

• Wash & soak the rice 15 minutes.
• Heat oil & ghee in the pressure pan and fry all the spice powder and bay leaves.
• Add sliced onions,green chillies and saute it. Put the ginger garlic paste and fry it nicely..
• Add the chopped tomatoes and fry it well.
• Now add the chopped mint leaves and give it a stir.
• Add the red chilly powder and fry it until the raw smell disappears. Put the finely chopped corriander leaves and mix it.Now pour 4 cups of water and allow to boil.
• Now add the soaked rice and pressure cook it for 2 whistles in medium heat.
• Remove the cooker from stove.
• Allow the cooker to cool naturally.

Serve with onion raita.

Spicy Mutton Curry

Ingredients:

Goat meat/Mutton - 1/2 kg

Onion large - 1 ( chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 2 tbsp
Green chillies - 2 nos

Fresh ground black pepper powder - 2 tbsp

Corriander powder - 2 tbsp

Chilli powder - 1 tsp
Garam masala powder - 1 tsp
Cumin powder - 1 tbsp

Turmeric powder - 1 tsp

Curry leaves - few

Corriander leaves - few
Curd - 2 tbsp

Mustard seeds - 1 tsp
Cumin seeds - 1 tsp

Oil - 2 tbsp

Salt to taste.
Method:

• In a pressure cooker heat the oil on a medium flame.
• Add the mustard and cumin seeds and wait till mustard seeds start splattering.
  Add the onions and sauté till golden brown.
• Add ginger, garlic paste and green chillies and sauté for about 1 minute.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add the chilli powder ( optional ), cumin powder,coriander powder, pepper powder, garam masala and sauté for about 1 minute.
• Now add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside.
• Now add the yoghurt, and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
• Now add the water and curry leaves and stir well. Now close the lid and pressure cook the mutton till it is tender.
• Now open the lid and add curry leaves and let it simmer for 10 minutes.or Cook till the gravy is thick.
  Garnish with corriander leaves and serve warm.
  

100 th Post - Tomato & Mint From Our Garden

My daughter's Tomato Plant

Homemade cheese pizza

Ingredients:
All purpose flour - 4 cups
Warm water - 1 1/2 cups
Sugar - 2 tbsp
Salt - 1 1/2 tsp
Yeast powder - 2 1/4 tbsp
Olive oil - 2 tbsp
Mozzerella cheese - 1 pkt
PIzza sauce
Pizza pan.
Method:

• Pour warm water into a bowl.





• Add the sugar and salt. Mix it until well blended. Add the yeast and mix some more. Let this mixture sit for about 5 minutes.


• Add 4 cups of flour and the olive oil and mix until well blended. knead well.
• The dough should turn into a ball.Once dough no longer sticks to your hands lightly coat dough ball with olive oil and place into a lightly oiled mixing bowl.
• Cover bowl with plastic wrap or foil and set aside to rise for 1 hour.
• After about 45 minutes the dough should have about doubled in size.. Let it rise for another haf an hour.
• The dough is now ready to be rolled out.
• Then punched down (deflated) the dough, dumped it out and cut it in two pieces.
• Knead them a little more and balled them up again.
• Put dough ball on a lightly floured cutting board, flattened it out,You could also just roll it out with a rolling pin too.
• Now we're ready for the other ingredients like pizza sauce and mozzarella cheese.
• Placed the dough on pizza pan,apply pizza sauce and spread it around.Then add layer of mozzerlla cheese.







• Preheated the oven to 450° F and then baked the pizza on the middle rack for a little over ten minutes or so.

Now the delicious pizza ie ready to enjoy!