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.