Chinese Okra (Peerkangai) Egg Poriyal

Ingredients:

Peerkangai 2 nos (remove the skin and cut into small pieces)
Egg 2 nos
Onion Big 1 no
Chilli Powder 1 tsp
Salt to Taste
Mustard Seed 1/2 tsp
Urad Dal 1/4 tsp
Oil 2 tsp
Curry leaves few

Method:
1.Pour oil in frying pan and add mustard seed, urad dal and curry leaf and allow to splutter.
2.Add the chopped onion and fry for a minute now add peerkangai and fry well by adding chili powder and salt( salt to be added for egg also).
3.dont add water (the vegetable itself will leave water) fry till it cooks completely.
4.Now break the 2 eggs and fry well so that egg and vegetable mixes well.

Note:
This is the best side dish with SambarRice. also the vegetable is soo healthy for our body.

Melagu Puli Kulambu

Ingredients:

To grind
Small Onions 10 nos
Garlic 6 Nos
Black pepper - 1 tsp
Cumin seeds - 3 tsp
Turmeric powder - 1/4 tsp
Chilli Powder 1 tsp
Coriander powder - 3 tsp

Tamarind Lemon size to make paste
Salt to taste
Oil 4 tsp
Curry leaves

Method:
1.Add a tsp of oil and fry the above said grind ingredients and make a fine paste by adding water.
2.Mix the grinded paste with tamarind water and add Salt to it.
3.In the frying pan add Oil and splutter mustard seeds and cumin seeds and curry leaves.
4.Now add the mixed tamarind water to it and allow it to boil till it becomes thick and oil comes out of the gravey.

Side Dish
You can mix this with white rice and eat with papad.which is the best combination.Its also very much gud for health because of garlic, and pepper.you can store it for a week and use it wont go bad easily.u can eat this with idly and dosa.

Fish Kulambu (Gravey)

Ingredients:
Fish 1/4 kg
Tamarind lemon size to prepare juice
Tomato 2 no
Oil 4 tsp
Curry leaves few no
Mustard seeds 1/4 tsp
Sombu 1/4 tsp
Turmeric Powder1/4 tsp
Chilli Powder 1tsp
Malli Powder 3tsp
Salt To taste

To grind
Small Onions 10 no
Green Chillies 1 no
Garlic 2 no
Ginger a small piece

Method:
1.Take the tamarind juice in a vessel and add salt turmeric powder,chilli powder and malli powder and dissolve well.
2.Now add tomatoes to the mixture and mix well.
3.Then add the grinded paste to the liquid and mix well the mixture.
4.Now keep the frying pan and pour oil to it.when oil gets heated add mustard and sombu and curry leaves let it splutter now add the mixed liquid to it and allow to boil well.
5.When it becomes thick add fish to it and allow to boil for few more minutes.

Note:
This method of preparing fish kulambu is really very tasty and easy to prepare.Fish fry is the best side dish.you can add the remaining oil from fish fry to this kulambu which adds extra taste to it.

Uluntha Vada(Urid dhal vada)

Ingredients:
Urid Dhal 1 cup
Onion finely chopped 2 nos
Green Chillies 4 Nos
Curry and Coriander leaves few
Salt to Taste
Oil to Fry

Method:
1.Soak the dhal for almost 3 hours in water.Drain the water and grind into fine dough with adding less amount of water, green chillies and salt.
2.Now mix the chopped onion and mix well.
3.take a small ball put a hole in middle and deep fry in oil till olden brown color.

Note:
Dont add much water for grinding then it will pull more oil while frying.
Side dish is sambar and chutney.u can dissolve this in sambar and prepare sambar vada and can try even for curd vada.both will be very tasty.

Parupu Vada(Masal Vada)

Ingredients:

Channa dal( Kadalai Parupu) 1 cup
Onion finely chopped 2 Nos
Green Chillies 4 Nos
Fennel Seeds (Sombu) 1/2 tsp
Curry and Coriander leaves Finely chopped few
Salt To Taste

Method:
1.Soak the dal for about 2 hours.
2.Grind it with green chillies, sombu and salt with less water. dont grind into soft mixture it should be grinded into one or two.
3.Now add chopped onions, curry and coriander leaves and mix well.
3.Make it into small balls and press it in middle to make flat and deep fry in oil.

Note:
Most important snacks in tamilnadu.it goes gud with coconut chutney.every one likes the flavour of this vada.

Chicken Fry

Ingredients:

Chicken 1/2 kg (Boneless)
Maida flour 1 cup
Corn flour 1 cup
Chilli Powder 1 tsp
Ginger Garlic paste 1tsp
Salt to taste
Oil to fry
leamon juice 1/2 tsp(optional)

Method:
1.Mix the above said ingredients except chicken and oil and make it into fine paste by sprinkling some water.
2.Now add the chicken pieces and mix well so thatthe paste touches in every part of chicken.
3.keep it aside for 30 min and then deep fry in oil.

Note:
Very easy and simple to prepare and also gives the taste of hotel.
Serve with Cut Onions and small piece of lime and sprinkle some fried curry leaves.

Spicy Rasam

Ingredients:

Tamarind lemon size
Tomato 2 small size
Mustard seeds 1/4 tsp
Methi seeds 1/4 tsp
Dry chillies 1 No
Oil 1tsp
Hing 1/2 tsp
Curry and Coriander leaves
Salt to taste

To grind
Black Pepper(Melagu) 1 tsp
Cumin seeds (Seragam) 1tsp
Garlic 4 Nos
Green chillies 2 nos

Method:
1.Soak the tamarind in water for 20 mintues.now dissolve the tomatoes in the tamarind and add 2 cups of water and salt to it.
2.grind the above said ingredients and mix with the above dissolved water.
3.heat a pan and pour a tsp of oil and add mustard and methi seeds when they splutter add curry leaves and one dry chilli and hing now add the mixed water in to this pan.
4.dont allow it to boil wait till the stage it comes to boil and turn off the stove and add coriander leaves.

Tips:
This the most spicy rasam and taste gud and helps for gud digestion also.
all poriya, kutu and fry items will be gud for this.

Lemon Rice

Ingredients:

Boiled Rice 1 cup
Lemon 3 no remove the seed and take Juice
Turmeric Powder a pinch
Green/red Chillies 3 No
Mustard seeds - 1/4 tsp
Urad dal/Uzhundhu - 1/4 tsp
Peanuts 1 tsp
Channa Dal/Kadalai Parupu 1/4 tsp
Curry leaves few nos
Oil 3 tsp
Salt to taste

Method:

1.Mix turmeric powder and salt in leamon juice and keep aside.
2.In a frying pan add oil and then add mustard, urad,kadalai parupu , peanuts,curry leaves,chillies and allow to splutter.
3.Now add the leamon juice and allow to boil till the oil comes out seperately.
4.Now Mix this with white rice.

Note:
It is an easy tiffen box lunch.takes only 5-10 min to prepare.All fry items suite with this.

Peas Pulav

Ingredients

Rice 1 cup
Onion Big 1 No cut into long pieces
Fresh Green Peas 1/2 cup
Fresh Carrot 1/2 cup cut into small pieces
Ginger Garlic Paste 1 tsp
Oil/ghee 2 tsp
Salt to Taste

Method:

1.Soak the rice in water for half an hour , drain water and keep aside.
2.Now add Oil/ghee to the frying pan and add Onion and cook well till it turns golden brown color.and add ginger garlic paste and cook well till the smell goes out.
3.Now add peas and carrot and leave it for half cooked.
4.Now add Rice and pour water and add salt.when it comes to boil close the lid and cook well.

Coconut Milk Rice

Ingredients:

Rice 1 cup
Coconut Milk 2 cup
Onion Big 1 No cut into long pieces
Garlic 5 nos cut into long pieces
Coriander Leaves small quantity
Oil 2 tsp
Salt To Taste
Green Chillies 3 No
Cloves - 1 nos
Cinnamon Stick - 2 inch
Cardamom(Elaichi) - 1 nos
Bay leaves - few or 2

Method:
1.Soak the rice for half an Hour.
2. In the cooking pan add oil add cloves, cinnamon sticks, cardamom, bay leaves and let it splutter.Now add Onion and fry well and then add green chillies,Garlic and coriander leaves and fry well.
3.now add coconut milk and salt and allow to boil when it starts boiling add rice and cook well.

Tips:
This rice will be heavy for lunch but very tasty and easy to prepare.
It goes gud with panner/mushroom gravey, potato fry and chips.

Tamarind Rice( Puliyogara)

Ingredients:

Boiled Rice 2 Cups
Tamarind lemon size to prepare thick juice
Turmeric powder a pinch
Peanuts 2 spoon
Channa Dal/Kadalai parupu 1/2 tsp
Kadugu 1/2 tsp
Curry leaves small quantity
Dry Red Chillies 7 No
Oil 5 table spoon
Salt To taste

To Grind
Dry Chillies 4 no
Venthayam 1/2 spoon

Method:
1.In the frying pan add a teaspoon of oil and fry the to gring items and make it into powder and keep it aside.
2.In the Tamarind juice mix turmeric powder and salt and keep aside.
3.Now add remaining oil and splutter Kadugu, channa dal, peanut, remainng 3 chillies and curry leaves and roast well till peanut becomes crispy.
4.Now add the tamarind water and allow it to boil till the oil comes out and becomes a thick paste
and now add the grind ingredients and leave to boil for a min.
5.Now Mix this with white Rice.

Tips:
You can store the paste in fridge and use long days it wont go bad.
for better taste add oil while mixing with rice.
Its goes gud with potato chips,chicken fry and brinjal gravey.

Chicken Gravey I

Ingredients:

Chicken 1/2 kg
Turmeric Powder a pinch
Coriander leaves small
Oil 3 table spoon
Ani Seed(sombu) 1/4 spoon
Salt to taste

To Grind
Ginger 1 inch small piece
Garlic 5 Nos
Black Pepper(melagu) 1/2 spoon
Cumin seeds(Seragam) 1/2 spoon
Dry Chilli 5 Nos
Onion Big 1 no
Tomato 1 no
Coconut a small piece

Process:
1.Add oil to the pressure cooker and add sombu leave till it splutter now add the chicken and finely grinded paste and mix well.
2.Now add Turmeric powder and salt.Pressure it until chicken cooks well.
3.Sprinkle the chopped coriander leaves over the chicken.

Note:
This Gravey is very much suitable for Idly, dosa, Chappathi,and Rice varities.
it takes only 15 mintues to prepare and taste wise it is very gud.

Prawn Masala

Ingredients:

Prawns 1/2 kg
onions 1/4kg
Tomato 2 nos
Chilli powder 1 teaspoon
Turmeric Powder a pinch
Coriander Powder 3 teaspoon
Ginger& Garlic Paste 1 teaspoon
Sombu 1 teaspoon
Coriander leaves few
Oil 3 table spoon
Salt to Taste

Preparation:

1.First wash the prawns well.then keep a frying pan and add oil to it.when oil gets heating add sombu and then add finely chopped onions and deep fry till onion changes to golden brown color.
2.Now add Ginger Garlic paste and fry well till the smell goes out.now add chopped tomatos and fry well till all mixes well and comes like a gravey.
3.Now add chilli, turmeric, coriander powder, and salt stir well until the smell goes out, now add prawns to the gravey and mix it well so that the masala mixes well with all prawns.
4.sprinkle some water and allow the prawns to cook well and leave till the water dries out.
5.Switch of the stove and add coriander leaves.

Note:
This is very easy to prepare and taste also come well.If you want you can add grated coconut at last which gives u another different taste.u can have this with idly,dosa, roti and plain white rice

Mango(Green) Pachadi

Ingredients Required:

Green Mango 1 no
Jageery 1 cup
Chillie Powder 1 spoon
Salt to taste
Onion 1 no
Kadugu 1/2 table spoon
Oil 1 table spoon
Turmeric Powder a pinch
Curry Leaves Few no

Method:
1.Peel the skin from mango and make it into small slices(not so big and not so small)
2.Boil it with turmeric powder and salt.when it has cooked well add jagery , chillie powder and allow to boil till jaggery disolves and mixes well with mango.
3.Now put a frying pan add a spoon of oil then add kadugu, curry leaves and onion and fry them for a min and add with the pachadi.
4.Now tasteful mango pachadi is ready

Note:
The speciality of this dish is it combines the taste of salt, sweet and karam with mango which is sour.It is the best side dish for Sambar.You alos try and enjoy the taste of this pachadi

Rava Dosai

Ingredients:

Rava Roasted 1 Cup
Maida Flour 1 cup
Rice Flour 1 cup
Dosa Batter 1 cup
Cashew Nuts 10 No
Black Pepper 1 spoon
Cumin Seeds 1 spoon
Curd 1 cup
Salt To taste
Curry Leaves few

Method:
1.First mix all the flour salt and roasted rava by adding water and curd.
2.The batter should be very thin like water consistency.
3.Now add the remaining ingredients pepper, cumin seeds,cashew nuts and curry leaves.and leave the batter for half an hour so that every thing mixes well and batter becomes smooth.
4.Now heat the dosa pan and pour a ladle of batter and spread across the pan, add oil around the dosa and leave till turns golden brown color.
5.Flip dosa to the other side and add oil again and leave for few more minutes.
6.now tasty rava dosa is ready.

Note:
Instead of eating in hotels you can prepare very easily in home and the taste is awesome.
You can have this for Breakfast and Dinner with Coconut/Coriander Chutney

Ven Pongal

Ingredients:

Rice (Pachai Arici) 1 Cup
Mong Dal 1/4 Cup
Black Pepper(Melagu) 1 table spoon
Cumin seeds (Seragam) 1 table spoon
Green Chillies 2 No(cut one into 2 pieces)
Curry Leaves small quantity
Ghee/Oil 4 Table spoon
Cashew Nuts 50 grams
Ginger finely chopped a small piece
Salt to taste

Method:

1. Wash rice and dal together and add salt and water and pressure cook well.(for one cup of rice add 2 cup of water)
2.Now add 2 spoon of Ghee/Oil in frying pan and add pepper,then cumin seeds, green chillies,ginger and cumin seeds fry well for 2 mins and add this to cooked rice.
3.In the same pan add remaining 2 spoon of ghee/oil and fry the cashews and add it to the rice.
4.Now mix the rice well with all these fried items so that it mixes well with rice.
5.Now Tasteful ven pongal is ready add more ghee to taste better.

Side Dish
The best combination is Both Sambar and Coconut Chutney.

Adai

Ingredients:

Rice - 1 cup
Toor dal (thuvaram paruppu) 1/2 cup
Moong dal (pasi paruppu) - 1/4 cup
Bengal gram (kadalai paruppu) 1/4 cup
Big Onion Finely chopped 1 No
Dry Chillies 5 No
Corriander Leaves Finely chopped 2 teaspoon
Sombu(Fennel seed) 1 tablespoon
Kadugu 1 tablespoon
Perungayam 1/2 table spoon
Salt To Taste


Procedure:

1. Soak the rice and dal for 1 hour.
2.Grind it with dry chillies, sombu and salt with some water and make it as thick batter.
3.Now pour 2 spoons of oil in a cooking pan and add kadugu then add onion and fry well then add perungayam and corriander leaves and mix this with batter well.
4.Now you can make tasteful adai in dosa pan add a teaspoon of oil on both sides.

Note:
Serve this with Avial (made of all vegetables and coconut) the best combination and my hubbys favourite dish
Its also goes good with sugar, or chutney.

Aappam

Ingredients:

Rice(Pachai Arisi) one cup
Ulundu(Urudu dal) 1/4 Cup
Vendayam 2 table spoon
Salt required amount

Procedure:

1.Soak the above ingredients except salt for 4 hours.
2.Then grind it to make batter by adding salt and keep it aside for a night.
3.Now heat the appam pan and pour a big spoon of batter and and roll it all the sides of the pan and close it with a lid so that appam cooks well.
4. Add a teaspoon of oil while cooking. now appam is ready to eat.
5.You can even add egg while cooking and spread some pepper powder to make it as Egg Appam

Note :
It goes well with coconut milk, Paya ( made of mutton), or any kara chutney.
You can make Egg Appam, Onion Appam annd some more according to your taste