Chicken Kofta Curry

Palm Leaves Kozhukattai

Chicken Liver Pepper

Ingredients

Liver

Onion

Tomato

Ginger garlic paste

Turmeric powder

Cardamom

Cinnamon

Cloves

Bay leafs

Curry leaves

Chilly powder

Coriander powder

Pepper powder

Water as req

Coriander leaves

Lemon juice - 1tsp

Method

1.Heat the oil in pan.Add cinnamon,cardamom,clove and bay leaf,curry leaf

2.Then add onions and sauté till oil separates.

3. Add ginger garlic paste and turmeric powder.

4. Add tomato to it…Smashed well

5. Add chilly powder, coriander powder and salt.Mix well..Add some water into the masala

6. Cooked masala with oil on top…Add liver pieces,

7. Saute nicely…Allow to boil

8. Once the liver are cooked add the pepper powder/crushed pepper on top.Mix well

9. Add lemon juice after switch off

10.Garnish with coriander leaves..

Spicy Chicken Gravy

Ingredients

Chicken

Small onions

Ginger garlic paste

For Masala

Red chilly-8 to 10

Coriander seeds-1tsp

Cumin seeds-3/4tsp

Fennel seeds-1tsp

Pepper corns-1/4tsp

Preparation

Dry roast the above masala ingredients and make it into powder.

Method

Dosa

Ingredients

Idly rice-4 cup

Urad dal-1cup

Fenugreek seeds-2tsp

Salt

Method

To make batter

1.Soak the rice in water for about 3hrs..

2.Soak the urad dal and fenugreek seeds in water for about 3hrs..

3. First grind the urad dal into a fine smooth batter. While grinding just enough water to make it into a very very smooth batter. The batter will look fluffy.

4.Grind the rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter.

5. Adding too much water will make the mixture too watery.

6.The rice batter is a little coarser, but the urad dal batter is super smooth.

7.Combine the urad and rice batter, add salt to taste and mix again 4-5 times.

8.Keep the mixture in a warm place for fermentation.Overnight is best...

9.You will notice the batter would have risen in volume.

10. Before making dosa, once again mix the batter well 2-3 times...

To make dosa

1.Heat a dosa tawa,take a laddle full of batter and spread it thin.

2.Drizzle a tsp of oil and cook on both sides

3.Serve hot with spicy chutney or sambar

Mango Dal

Ingredients

Raw mango-1/2(peel the skin and chopp in to medium sized pieces)

Toor Dal-1 cup (u can use any type of dal)

Turmeric powder-1/4tsp

Salt as per req

Green chilly-1 finely chopped(optional)

Asafoetida –1/4tsp

Sugar-a pinch

Mustard seeds-1/2tsp

Cumin seeds-1/2tsp

Red chilly-2

Garlic-2

Curry leaves

Method

1.Pressure cook the dal along with raw mango, green chilly,turmeric,salt, sugar asafoetida and water..

2. Wait till pressure settles down and then mash it...

3.Heat oil add mustard seeds,urad dal,garlic and red chilli, curry leaves...

4.Add mango dal mixture.If u need water, add water and cook it till you get the consistency of ur choice.

5.Garnish with coriander leaves.

6.Serve hot with rice and pickle

Agra Petha

Ingredients

Ash gourd/White pumpkin

Baking soda-1/2tsp

Sugar

Water

Lemon juice-1tsp

Food color-a pinch (optional)

Method

1.Remove the skin and seeds.Cut into pieces of desied size,...

2.Prick all over with a fork.

3.Place the pieces in a large pan and pour sufficient water so as to just cover the pieces.Add baking soda and soak for 4 hrs,,,,

4.After 4 hrs,Drain it...Wash under clean running water...

5.Combine sugar with one cup of water and heat till sugar dissolves...Add 1tsp of lemon juice to remove scum...

6.After boiling,put drained pieces in syrup....Continue cooking till pieces get softened and till syrup becomes thick again.

7.Remove pieces from syrup and keep aside

8.Serve when cool

Note

In original recipe they used alum powder,,,

Spicy Chicken Curry Andra Style

Ingredients

Chicken-1/4kg

Onion-1 finely chopped

Tomato-1 finely chopped

Curry leaves-few

Fennel seeds-1/2tsp

Chilly powder-1tsp

Coriander powder-1tsp

Ginger garlic pase-1tsp

Coriander leaves for garinshing

Salt to taste

Oil

Cinnamon stick-1inch

Cloves-3

Curd-11/2tsp

Preparation

Dry roast cloves and cinnamon..Then make it powder.

Method

1.Heat oil in a pan,add fennel seeds.When seeds starts spluttering add chopped onions..Saute it they become transparent...

2.Then add ginger garlic paste.Saute it well..

3.Now add chicken,salt and turmeric powder..Cook for 5 to 10 mints with cover.Then add chopped tomatoes.Saute well.

4.Now add all dry masalas and saute it well so that it gets mixed with chicken.Add curd and mix well,,,

5.Add water and allow the chicken to cook.

6.When the chicken is done,increase the flame for all the moisture to get evaporated.Cooked till the gravy is really thick.

7.Garnish with coriander leaves,,,

8.Spicy chicken curry was ready to serve.Serve with chapathi or rice....

Plantain Chips

Ingredients

Plantain-1

Salt as per taste

Oil for deep frying

Turmeric Powder -1/4tsp

Method

1.Mix the turmeric, salt and water in a small bowl, until the salt dissolves completely in the water and set aside.

2.Peel the plantain and slice it thin...Silce it directly into above bowl of water.keep it for 5mints.

3.After 5mints,remove the plantain from water.

4.Heat the oil in a kadai over mediium heat.

5.Put the slices into a oil.Deep fry it.

6.Drain it from oil to paper towel.

7.Crispy chips was ready to eat...:-):-):-)

Eggless Chocolate Cake In Pressure Cooker

Ingredients

Maida/All purpose flour-11/2cup

Milk-1cup

Baking Powder-1/2tsp

Baking Soda-1/4tsp

Refined Oil-2tsp

Sugar-3/4 or 1 cup

Vanilla Essence- few drops

Cocoa Powder-1/2 tsp or 2tsp

Preparation

1.Mix the maida,cocoa powder,baking powder and baking soda.

2.Sieve them ensure even mixing.keep aside...

Method

1.Mix milk and sugar.Make sure the sugar gets dissolved.

2.Add the sifted flour,oil and vanilla essence and mix well..

3.Grease bottom and the sides of the pan with oil and dust with some flour.

4.Then pour batter into the greased pan.

5.Pour water into cooker upto 1inch high.Place a stand or someother vessel in cooker.Now place pan with batter on the stand.

6.Close the cooker with lid.Do not put whistle.

7.Steam for 30mints on a medium flame.

8.Open lid and allow steam to escape.Heat without lid for another 5mints.

9.Cake is done when knife or toothstick inserted in the cake comes out clean.

10.After done,cool down the cake for 10-15mints.Then invert into another plate or wire rack.

11.Let it get cooled completely and cut into pieces.

Coriander Coconut Chutney

Ingredients



Coconut

Coriander leaves

Ginger

Garlic

Green chilly

Tarmarind

Salt

Method 1.Put above all the ingreidents in a blender with little water and grind it...

2.Make it smooth paste and add some more water if u need...

3.Transfer it into a bowl.

4.For tempering,heat oil in a pan add mustard seeds.when mustard seeds splutters add curry leaves.

5.Pour it over the chutney...

6.Chutney was ready to serve...

Coriander Paratha/Green Paratha/Chapathi

Ingredients

Wheat flour-1cup

Oil

Water

Coriander leaves-1/2cup

Green chilly-1 or 2

Salt

Preparation

Grind coriander leaves,greenchilly and salt by adding little amount of water.

Method

1.Take a bowl,mix wheat flour,salt,oil and above grinded coriander.Make a dough.Dough should be soft.Let it rest for 30mints.



2.Make small balls from dough.



3.Roll it into chapathi.



4.In a pan,cook the chapathi with the desired amount of oil or ghee on both sides...



5.Serve them hot with any choice of side dish...

Note U can use ginger and garlic also...

Parppu Vadai / Masala Vadai

Kolhapuri Chicken

Ingredients

Chicken-1/4kg

Onion-1 small finely chopped

Ginger garlic paste-1tsp

Salt to taste

Coriander leaves-few

Oil

To kolhapuri Masala

Coconut-1/4cup grated

Cumin Seeds-1tsp

Cardamom-1 or 2

Cinnamon-1

Pepper corns-1tsp

White sesame-1/2 tsp

Poppy seeds-1/2tsp

Mustard Seeds-1/2tsp

Cloves-1 or 2

Red chilly - 4 to 5 or according to ur taste.

Star aniseed-1

Preparation

Dry roast the above masala ingredients.Allow to cool.Then grind it.Now masala was ready to cook.

Method

1.Marinate the chicken with grinded masala and salt..Keep aside for 15 to 30mints....

2.Heat oil in a pan,add chopped onions.Saute it till turns golden brown..

3.Add ginger garlic paste and salt to it.Stir it well.

4.Now add marinated chicken and mix well.Allow to cook for 5 to 10mints.

5.Then add remaining grinded masala,coriander leaves and water.

6.Let it cook for 15 to 20mints.Adjust the consistency by adding water.

7.Now reduce the flame to low and let it simmer for 5-10mints.Spicy chicken was ready.

8.Serve this spicy chicken with parathas or chapathi or rice.

Pavakkai Fry/Bitter Gourd Fry

Ingredients

Pavakkai/ Bitter Gourd -2big

Ginger garlic paste-1tsp (optional)

Rice flour-2tsp

Corn flour-2tsp

Chilly powder-11/2tsp or adjust according to ur taste

Turmeric Powder-1/2tsp

Coriander Powder-1tsp

Pepper Powder-1tsp (optional)

Asafotida-1/4tsp

Salt to taste

Oil for deep frying

Water

Method

1.Wash and slice pavakkai into circles.Remove seed or keep it.



2.Mix all the above ingredients to pavakkai and sprinkle little water.Mix evenly.Keep aside for 15 to 30mints.


3.Heat oil in a kadai,when it is hot drop them in sprinkled way and deep fry it till crispy golden brown.Drain it in a paper towel.

4.Crispy and tasty side dish is ready...Serve with rice...

Laccha Paratha

Ingredients

Wheat flour-1cup (take 1/4 cup for dusting)

Maida -1cup

Salt as req

Milk to knead dough or u can use warm water

Oil

Method

1.Take a bowl mix maida,wheat flour,salt and 1 tsp of oil.Make a dough by adding little by little milk.Dough should be soft.



2.Cover the dough with wet cloth.



3.Close with lid also.Keep aside for 1hr..



4.After that again knead the dough and make a small ball from dough.



5.Roll it into big circle.Apply a tsp of oil evenly on the top.Sprinkle a tsp of flour and spread it evenly..Start folding from one end like saree pleats.



6.Then slightly tap the dough by holding the ends so that it would elongate more.



7.Next again fold it like a swiss roll.





8.Repeat the same for remaining balls.



9.Place it on a plate and cover it with a wet cloth for 30mints.



10.After that dust it with dry flour and roll it gently.

11.Put this on heated tawa.When small bubbles will appear on the top sides of paratha,then flip it and apply oil on that side.Cook on medium flame..

12. Then again turn it to the other side and apply oil.

13.Cook thoroughly...

14.Serve with any curries.I made kolhapuri chicken...