From Bessie's Kitchen...

Mutton Kuzhambhu

2011-11-10T17:01:00.001-06:00

Ingredients

Mutton - 1/2 kg
Turmeric - 1/4 sp
Cinnamon (1 inch piece) - 1
Cardomom - 1
Cloves - 3
Red chillies - 4
Cumin (Jeera) - 1/2 sp
Fennel (Perunjeeragam) - 1/2 sp
Whole peppercorns - 1sp
Coconut (cut to small bits) - 6 sp
Coriander powder - 1 sp
Poppy seeds (Kus kus) - 1/2 sp (soaked in warm water)
Ginger - 1 inch piece
Garlic - 7 pods
Gingelly oil - 4 sp
Mustard & Urad dhal - 1/4 sp
Curry leaves - 10 Nos.
Coriander leaves - 5 strings (chopped)
Big onion - 1/2
Tomato - 1
Potato - 2 / 3 (skin peeled & cut)
Red chilli powder - 1/4 sp (optional)
Salt - To taste
Coriander leaves - To Garnish

Method

Chop the mutton into bite - sized pieces and clean well with water (4 - 5 times).
Add the mutton pieces to a pressure cooker with turmeric, salt and water to cover the mutton pieces. Pressure cook for 5 - 10 whistles in a low - medium heat.
Place a frying pan on a low - medium heat. Add cinnamon, cardomom, cloves, red chillies, cumin, fennel, peppercorns all at the same time & dry roast till they change color and a nice aroma starts coming out of it. Keep them aside in a bowl.
Similarly, dry roast the coconut pieces (can use coconut gratings also) till the aroma of the coconut starts coming. Add this to the bowl.
Turn off the heat and add the coriander powder to the frying pan & roast for 2 min w/o burning it. Keep aside.
Grind the dry roast items of step 3 & step 4 along with the soaked poppy seeds, adding a little water in a mixer / blender.
Gring ginger & garlic to make a fine paste.
Peel the skin of potatoes, cut into big bite sized pieces and put them in a bowl of water.
In a pan in a medium heat , add gingelly oil.
When oil is hot, add mustard, urad dhal, curry leaves, coriander leaves and onion, one after the other.
When the onion turns transparent, add chopped tomatoes.
When tomatoes turn mushy, add ginger garlic paste & fry till the raw smell goes off.
Now, add the potato pieces and fry for 2 min.
Add the grind masala (from step 5), the coriander powder & the red chilli powder (optional).
Add the cooked mutton pieces along the water.
Add salt to taste & water, if necessary.
Let this simmer to the required consistency.
Garnish with coriander leaves.
Serve with white rice, idly, dosa, chappati and parotta.

Note

The number of whistles required to pressure cook mutton depends on the age of the goat. Young goat meat cooks faster whereas aged ones take more time to cook(may be 15 whistles in a medium - high heat)
Poppy seeds is a must for mutton kuzhambhu.
Potatoes are added to mutton kuzhambhu in Tirunelveli style recipe. This gives an unique taste to the curry. The same recipe can also be tried w/o potatoes.

Potato Idli Sambhar

2011-11-08T23:56:00.000-06:00

Ingredients
Toor Dhal - 2 (handful)
Big onion - 1 (medium)
Tomato - 1
Garlic - 5 pods
Hing / Asafoetida - 1/4 sp
Green Chilli - 2 (cut into two)
Turmeric - 1/4 sp
Potato - 2/3
Sambhar powder - 1/2 sp
Salt - To taste
Water - Sufficient to cook
Coriander leaves - To Garnish

For Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Red Chilli - 1
Curry leaves - 10 Nos.
Onion - 1 sp (optional)

Method

In a pressure cooker, add all the ingredients except potato, sambhar powder, salt, coriander leaves and the items for seasoning.
Add sufficient water to cover all the ingredients, so that after cooked, only very little water remains in the cooker, easy to mash.
Cook for 5 whistles in a low - med heat.
Mash the contents of the cooker with the back of a ladle/ spoon or "matthu"
Peel the skin of potatoes and cut then into small cubes.
Microwave the cut potatoes with a little water for 4 min. (OR) pressure cook for 1 whistle.
Add the cooked potatoes, sambhar powder along with the required salt.
Add sufficient water for the required consistency.
Do the seasoning and add to the cooker contents.
Let this boil in a low - med heat for 5 - 7 min.
Garnish with coriander leaves.
Goes well with Idli and dosa.

Note

Adding more water at the initial stage of cooking makes mashing the dhal very difficult.

Zucchini Pakoda

2011-10-27T12:58:00.000-05:00

One of my friends, once gave me 2 biggggggg sizedddddd zucchinis. I just wondered (????) what to do with them.....So made a sidedish, baked some in the oven and broiled some.....but nothing was good to eat....All my trials went to the trash only as a waste.

One day, for a potluck dinner.....simply thought of making onion pakoda.... but BOOM !!!! my zucchini came to my mind. So just modified the onion pakoda recipe & made zucchini pakoda..... the taste was awesome & everybody loved it....more than the other items I made for that potluck dinner.

Ingredients

Zucchini - 1 (medium sized)
Big onion - 1/2 (sliced lengthwise)
Green chillies - 4 (sliced lengthwise)
Ginger - 1 inch piece (sliced lengthwise)
Curry leaves - 15 Nos. (chopped)
Coriander leaves - few (chopped)
Besan (Gram flour / kadalai Maavu) - 1 cup + (1/2 cup, if required for final adjustments)
Rice flour - 1/2 cup
Jeera (Cumin) - 1/4 sp
Red chilli powder - 1/2 sp (optional)
Garam masala powder - 1/2 sp
Salt - To taste
Oil - 1/4 cup + for frying
Water - Never add water since zucchini oozes out more water

Method

Grate the zucchini along with the skin, with a mandoline slicer or a grater.
Mix the grated zucchini, onion, green chillies, ginger, curry leaves & coriander leaves in a separate bowl.
Mix the besan flour, rice flour, jeera, red chilli powder, garam masala powder, salt and 1/4 cup oil in another bowl.
Now, add the zucchini - onion mixture into the besan flour mixture and mix throughly with hand. (All ingredients need to be coated with flour)
Do not add water since zucchini oozes out more water & mix the ingredients.
Add besan flour & rice flour in the appropriate proportion, if the mixture is too watery.(whenever required)
Heat oil in a pan.
When the oil is medium hot, take small balls from the mixture and fry in oil.
Once they turn brown, take them out of the oil and place them on a paper towel to remove the excess oil.
Serve as an appetizer / side for variety rice.

Mandoline Slicer & Grater

Note

Since zucchini keeps oozing out water all through the preparation, besan flour & rice flour can be added in the right proportion every now and then.
Else, the grated zucchini can be kept for 10 min in a bowl and the excess water can be removed using a strainer, before adding to the onion mixture.

Onion Pakoda

2011-10-26T17:24:00.002-05:00

Ingredients

Big onion - 1 (sliced lengthwise)
Green chillies - 4 (sliced lengthwise)
Ginger - 1 inch piece (sliced lengthwise)
Curry leaves - 15 Nos. (chopped)
Coriander leaves - few (chopped)
Cashews - 15 Nos. (soaked in water for 10 min.)
Besan (Gram flour / kadalai Maavu) - 1 cup + (if required for final adjustments)
Rice flour - 1/2 cup
Jeera (Cumin) - 1/4 sp
Red chilli powder - 1/2 sp (optional)
Salt - To taste
Oil - 1/4 cup + for frying
Water - only if required

Method

Mix the onion, green chillies, ginger, curry leaves, coriander leaves & cashews in a separate bowl.
Mix the besan flour, rice flour, jeera, red chilli powder, salt and 1/4 cup oil in another bowl.
Now, add the onion mixture into the besan flour mixture and mix throughly with hand. (All ingredients need to be coated with flour)
Add little water (if required), & mix the ingredients.
Heat oil in a pan.
When the oil is medium hot, take small balls from the mixture and fry in oil.
Once they turn brown, take them out of the oil and place them on a paper towel to remove the excess oil.
Serve as an appetizer / side for variety rice.

Spicy Pineapple

2011-10-26T17:00:00.000-05:00

Ingredients

Pineapple - cut into slices / pieces
Honey
Lemon Juice
Pepper powder

Method

Peel the pineapple and cut into thin slices / cubes.
On each slice / cube, apply 3 drops of honey, 3 drops of lemon juice and spread little pepper powder.
Arrange these slices on a cookie tray lined with aluminium foil (else tray will be spoiled).
Take care not to overlap the slices.
Set the oven in broil mode at 500 degree F and broil for 30 min.
Serve warm.

Mushroom Masala

2011-10-26T16:38:00.001-05:00

Ingredients

Mushroom - 1 pack (cut to bite - size pieces)
Ginger - 2 (1 inch piece)
Garlic - 6 pods (large)
Oil - 3 sp
Mustard + Urad dhal - 1/4 sp
Cinnamon - 1 (1 inch piece)
Cardomom - 2
Cloves - 5
Bay leaf - 1
Curry leaves - 10 nos.
Big onion - 1 (medium)
Tomato - 1
Turmeric powder - 1/4 sp
Red chilli powder - 3/4 sp
Coriander powder - 3/4 sp
Cumin powder - 1/2 sp
Salt - To taste

Method

Cut mushroom just before cooking (else mushroom will turn brown. )Wash mushroom well and keep aside.
In a blender / mixie, grind the ginger & garlic to a fine paste.
In a large pan, add oil.
Add mustard, urad dhal and whole garam masala (cinnamon, cardomom, cloves & bay leaf).
When they splutter, add onion, curry leaves and deep fry at a medium heat.
Add tomatoes and fry them till mushy and oil starts separating out.
Add the blend ginger garlic paste and fry for another 2 min.
Add turmeric powder, red chilli powder, coriander powder, cumin (jeera) powder and salt and fry for a minute.
Add the chopped mushroom w/o any water. Mix throughly.
Mushroom oozes out lots of water which is sufficient to cook the contents.
Allow the contents to simmer to get a dry consistency.
Serve as a side.
Can be taken with dosa / chappati in its gravy consistency.

Pizza

2011-09-30T16:11:00.006-05:00

Which is the most famous food loved by almost all people all over the world? Idly / Sandwich / Pizza

Its PIZZA!!!

I love pizza soooo soooo much!!! I can eat it everyday, may be with the same toppings & lots and lots of cheese.

Just thought, why not I attempt to try, instead of buying from market, like once in a week.....So I started trying out a small sized thin pizza (not even enough for me & my hubby) with the veges available in my refrigerator....It turned out good!

Then I slowly increased the amount of dough so that I can make a larger pizza....but Oops....made all the following mistakes every now & then.....half - cooked pizza base, too much toppings, aroma of yeast in the baked pizza, lack of shape, imperfect oven temperature & much more....but all these mistakes made me to learn HOW TO MAKE AN EASY PIZZA DOUGH AT HOME with the perfect ingredients & method. Made an Indian style spicy pizza for some of our guests one day .....they said "Wow.....Nice Pizza"....hence thought of posting this recipe...

Make it Italian / American / Indian!!!

Basic Knowledge Required:

Buy "ACTIVE DRY YEAST" from the stores. This will come in bottles / packets. Bottle should be fine since we measure it in terms of spoons. Keep REFRIGERATED.

The warm water / luke warm water used for dissolving the yeast should be like the following: THE WARM WATER GIVEN TO A 6 MONTH - 1 YR OLD BABY (OR) In the kitchen sink, open the cold water tap fully.When water comes out extremely cold, close it. Now very slowly open the hot water tap. The outcoming cold water slowly turns into warm water and finally becomes hot water. Collect the water at the point at which the water turns from cold to warm.

The yeast dissolved in warm water must be bubbling in 5 - 10 min. Else yeast is dead & is of no use.(Refer photo)

Kneading the dough is very important & has to be done similar to the kneading of Parotta dough...atleast for 5 -7 min.(Refer video)

Apart from the measurements, little flour / little water can be added to make a soft dough.

The dough should be allowed to raise for 2 hours at room temperature.

This dough can be used immediately or can be refrigerated, but used within 1 - 1 1/2 days.

Always make small holes with a fork in the pizza dough base.

Always use pizza sauce very generously.

Always use limited toppings like 1 mushroom, 1/8 th of a green pepper, 1/ 16 th of a pineapple, 1/2 tomato, 1/8th of a big onion (sliced lengthwise)

Pizza should always be baked in 425 deg F preheated hot oven in the middle rack.

Cake pan can also be used to bake Pizzas.

After spreading the dough on the pan, let it rest for another 10 min before placing the toppings.
Always use Mozarella cheese which is best for pizza.

Yeast raising after 10 min

Note that the foams are upto an inch above the water level

Ingredients

All purpose flour - 3 1/2 cup (Enough for 2 people)
Oil - 3 sp
Warm water - 1 cup
Active Dry yeast - 1 sp
Honey / Sugar - 2 sp
Salt - To taste

Method

Take flour in a large bowl. Add oil to it.
In a small bowl (not in a cup since bubbling yeast may spill out), take warm water.
Immediately add yeast, sugar/ honey and salt. Mix them together.(Sugar is added to stimulate the bubbling process of yeast to make it active)
Let this rest for 10 - 15 min till the yeast mixture raises and foams.
Add this to the flour and make a soft dough.(Add little water/ flour if required)
Knead the dough for about 5 min.(better to knead on a clean counter - top)
Apply oil all over the dough and let this rest in a closed bowl for 2 hours at room temperature.
After 2 hrs, punch and knead the dough for a minute. Now the dough is ready for baking pizza.The dough can be used immediately (or) kept in a closed container in the refrigerator & can be used within 1 - 11/2 days. (i.e) Better to prepare the dough by 11 a.m, refrigerate and can be used for dinner the same day or the next day

Baking Pizza:

Preheat the oven to 425 deg F placing the rack in the middle of the oven.
Grease a pizza pan / cookie tray / round cake pan /oblong cake pan with little oil.
Spread the pizza dough on the pan with hands in the shape of your choice, making crust at the edges.
Let this rest for another 10 min.
With a metal fork, make small holes all through the pizza.
Spread pizza sauce all over the base (except the edges) very generously.
Arrange the toppings of your choice.
Spread shredded mozarella cheese to cover the toppings.
Apply 2 spoons of oil in circles over the cheese.
With a brush / spoon, apply oil on the edges of the pizza.
Place the tray in the middle rack of a 425 degree F preheated hot oven.
Bake till the cheese become brown. This is when the pizza is done. This may take around 20 - 30 min depending on the size & thickness of the pizza.
Using a pizza cutter / knife, cut into slices.
Enjoy with coke.

Variation

In a mixer / blender, grind 4 garlic pods, 1/4 sp cumin + fennel, a pinch of hing, 2/3 red chillies or red chilli powder, 1/4 sp garam masala along with very little water & add to the flour before adding yeast. This makes a spicy base pizza.
Replace some all purpose flour with wheat flour to make healthy wheat based pizza.
Divide the dough into small balls and make palm - sized pizzas. Kids will love them.
Can try out rectangular pizza, elliptical pizza too.

Note

Of all fruits, pineapple suits pizza the best. Other fruits like grapes, strawberry, blueberry, banana will not go well with pizza (have tried them already)
Better not to try too thick crust pizza at home because it may not get fully cooked inside.
Never give up. Keep trying till achieved.
The uploaded video is not a professional one. Kindly bear with that.

Oven roasted Corn on the cob

2011-09-29T15:30:00.002-05:00

Corn ......always the best in taste & for health...Tastes excellent when roasted than cooked in boiling water / steam.

Don't have a grill to taste BBQ corn??? No need to worry!!! Get the exact taste, simply with the oven in broiler mode....

Ingredients

Corn - 4 Nos. (all husks removed & cleaned)

Oil

Red chilli powder / Pepper powder

Salt

Broiler Tray (mostly comes with the oven)

Method

Set the oven to broiler mode with its maximum temperarure.(mine is 500 deg F)
Place the oven rack in the upper position, very nearer to the heat source (make sure the broiler tray can get inside w/o touching the heat source)
Dip fingers in oil and apply oil all over the corns.
With a paper tissue, spread chilli powder / pepper powder & salt all over the corns according to the required taste and spiciness.
Arrange the corns on the broiler tray with equal spacing (better to arrange big sized corns directly under the heat source. )
Cook for 30 - 40 min, turning the corn once every 5 min after the first 15 min.
Serve hot.

Broiler tray

Note

Step 4 can also be done once the corn is roasted, but "Be cautious...contents are hot."
The stem on the top of each corn may sometime catch fire. Have an eye on them in the last few minutes (OR) they can be removed initially too.

Apple Rice

2011-09-16T15:12:00.004-05:00

Need to finish all the apples got from APPLE PICKING or simply bought from the market??? Here is a spicy Indian style rice variety that is lovable to eat & to empty the apple basket too!!!

Ingredients

Green Apple - 1 (grated)

Oil - 4 sp

Mustard - 1/4 sp

Urad dhal - 1/4 sp

Curry leaves - 10 Nos.

Coriander leaves - 2 stems (chopped)

Ginger - 1 inch piece (grated)

Big Onion - 1/2 (chopped)

Tomato - 1/2 or 1

Coriander powder - 1/2 sp

Red chilli powder - 1/2 sp

Turmeric powder - less than 1/4 sp

Cumin powder (jeera powder) - 1/4 sp

Garam masala - 1/2 sp

Mutton masala (optional) - 1/4 sp

Salt - To taste

Basmati Rice - 1 cup

Water - 1 1/2 cups

Method

Grate the green apple using a grater(grate very fast else apple will change its color).
Cook for 4 min in a microwave adding a very few drops of water (or) cook in a pressure cooker (w/o whistle) with 1/4 cup water till steam starts releasing thro' the nozzle.
In a pressure cooker, add oil & when it is hot, add mustard, urad dhal, curry leaves, coriander leaves one by one.
When these splutter, add the grated ginger at a low - medium heat (since ginger sticks to the bottom & gets burnt easily)
Add onions and fry till they are transparent.
Add tomatoes and fry till they turn mushy.
Add the half cooked, grated apple and fry for 2 min.
Add all the masala powders and salt & fry for another 2 min.
Now add the basmati rice and water.
Cook for 2 -3 whisthes in a medium heat.
Serve with any vegetarian / Non - veg fries.

Note

Whole jeera can be added to the oil instead of cumin powder.
Never tried with red apples. Unripe red apples may go well for this recipe.

Fish Kuzhambhu

2011-09-16T14:40:00.004-05:00

Ingredients

Fish pieces - 6 to 8 Nos.(Any choice of fish)
Tamarind - 1 1/2 pods
Coconut - 1/4 of a whole coconut
Red chillies - 2
Cumin - 1/4 sp
Big onion - 1/2 (or) equivalent small onions
Coriander powder - 1 sp
Red chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - To taste
Tomato - 1
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Fenugreek seeds (vendhayam) - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Method

Grind coconut, red chillies and cumin to a fine paste along with necessary water.
To this, add big onion and grind to a fine paste.
Soak tamarind in hot water for 10 min and extract tamarind juice.
Cut the fish pieces and keep them aside.
In a pan, add the grind masala, tamarind extract, the masala powders,salt and tomato (cut into four) along with necessary water to cook the masala.
When the masala is half cooked, turn the stove to a low - medium heat (else fish pieces will get dissolved in the kuzhambhu) and add the fish pieces one by one.
When the kuzhambhu is 3/4th done, do the seasoning and add to the kuzhambhu.
Let this simmer for about 5 - 10 min in a low heat till the required consistency is reached.
Serve with white rice. Goes very well with Idli. Can also be taken with dosa occasionally.

Note

Fish kuzhambhu is generally prepared with more sourness & tartness compared to other kuzhambhu varieties. Hence the tamarind quantity can be increased to 2 pods (if desired).
Fish kuzhambhu tastes better if kept in the same pan in which it was prepared, till the time of serving.
Tastes excellent when eaten later than taken immediately after preparation.(i.e) tastes excellent for dinner than that for lunch.
Tastes extremely awesome if prepared in a sand pot.

Chettinad Spicy Chicken

2011-08-19T16:28:00.004-05:00

Need a spicy chicken recipe that goes excellent with rice & all tiffin varieties.......Stop here.... Read below............Proceed to the kitchen.

Ingredients

Chicken - 1/2 kg (cut into small bite - sized pieces)

Ginger - 2 inch piece

Garlic - 6 pods

Green chilli - 2

Gingelly oil (Nallenai) - 3 sp

Cinnamon (Pattai) - 1 inch piece - 4 Nos.

Cardamom (Elachi / Elakkai) - 3 Nos.

Cloves (Kirambhu) - 5 Nos.

Bayleaf - 1 (medium sized)
Whole Pepper (slightly crushed) - 1/2 sp

Big onion (very finely chopped) - 1 large

Tomato - 3 (very finely chopped)

Coriander powder - 1 sp

Red chilli powder - 3/4 sp

Turmeric powder - 1/4 sp

Garam masala powder - 1/2 sp

Chicken masala powder -3/4 sp (optional)

Salt - To taste

Method

Cut the chicken into small pieces (so that the masala gets incorporated into it), wash throughly and keep aside.
Grind ginger, garlic and green chillies to a fine paste adding necessary water.
In a pressure cooker under medium heat, add oil.
When oil is bubbling hot, add cinnamon, cardamom, cloves, bay leaf and crushed pepper.
When these start to splutter, add onions (very finely chopped so that it gets nicely fried).
When the onions are deep fried but not brown, add the tomatoes.
Fry well till the tomatoes turn mushy. (make sure the onion & tomatoes got mixed with eachother and oil starts oozing out)
To this add the grind paste and fry for another 3 min till the raw flavor goes off.
To this, add the the masala powders and salt. Fry for another 2 min in a low - med heat. Don't burn.
Add the chicken pieces and mix them together with the whole masala.
Add sufficient water (this quantity of water determines the final gravy consistency. So care needs to be taken).
Check for salt & chilli powder.
Close the cooker & cook in a medium heat for 5 - 8 whistles.
Serve with white rice / Idli / Dosa / Chappati / Parotta.

Note

The taste of this recipe lies in ' how patiently the ingredients are fried in a medium heat'.
Never burn the ingredients while frying.
Pepper can be added as whole (20 Nos.) instead of crushed.
Chicken oozes out lots of oil. So better check on the oil added.
Tastes excellent when the gravy thickens. So if found too watery, simmer (don't boil) in a low - medium heat till the required consistency is reached.

Biryani

2011-08-19T15:27:00.001-05:00

A traditional, mouth-watering rice variety of the festival season.........Biryani. This can be found as the main food on the table on all ocassions.....but, now-a-days, people crave for biryani on regular weekdays / weekends. The spicy effect & the beautiful aroma of biryani.......yummy yummy!!!!

A single recipe ............ make mutton biryani / chicken biryani / vegetable biryani / mushroom biryani whenever you feel like eating biryani.

Ingredients

Non - veg / veg main ingredient - REFER Table below

Ginger - 2 inch piece

Garlic - 12 pods

Fennel(perunjeeragam) - 3/4 sp

Green chilli - 4/5

Coriander powder - 1 sp

Red chilli powder - 1/2 sp

Turmeric powder - 1/2 sp

Garam masala powder - 3/4 sp

Mutton masala powder (can be added to all biryani varieties) -1/2 sp (optional)

Salt - 3/4 sp (only for Non - veg Biryani)

Ghee - 5 to 8 sp

Cinnamon (Pattai) - 1 inch piece - 4 Nos.

Cardamom (Elachi / Elakkai) - 3 Nos.

Cloves (Kirambhu) - 5 Nos.

Bayleaf - 1 (medium sized)

Big onion (sliced lengthwise) - 1 large

Tomato - 3 (very finely chopped)

Coriander leaves (chopped) - 1 handful

Mint leaves (chopped) - 1/2 handful

Basmati Rice - 2 cups

Water - 3 cups (for 1 cup basmati rice, add 1 1/2 cups of water )

Salt - To taste

Lemon Juice - few drops (optional)

Varieties

Name of the Biryani	Main Ingredient	Quantity	Special conditions
Mutton Biryani	Mutton	½ - ¾ kg	Cut into big pieces. Previously cooked with all masalas before adding
Chicken Biryani	Chicken	½ - ¾ kg	Cut into big pieces. Previously cooked with all masalas before adding
Vegetable Biryani	Carrot, Beans, Peas / Green peas, Potato, Cauliflower, Mushroom (optional), Kondakadalai / mochakottai (optional)	Carrot – 2 Nos. Beans - 10 Peas / Green peas – 1 handful Potato - 2 Cauliflower – 10 florets Mushroom – 1 handful (chopped) Kondakadalai - ½ handful Mochakottai - ½ handful	Peas, Kondakadalai and mochakottai should be soaked in water overnight and pressure cooked. Other veges can be added directly.
Mushroom Biryani	Mushroom	½ - ¾ kg	Cut into big pieces. Can be added directly

Method

Mutton / Chicken biryani

Cut the mutton / chicken into large pieces, wash throughly and keep aside.
Grind ginger, garlic, fennel and green chillies to a fine paste adding necessary water.
Add the mutton / chicken pieces to the pressure cooker.
To this add the grind paste, all the masala powders, the 3/4 sp salt and 1 cup water. Mix throughly.
Let this be cooked in a medium heat till the mutton / chicken is well cooked but not mashed.
In a pressure cooker under medium heat, add ghee.
When ghee is bubbling hot, add cinnamon, cardamom, cloves & bay leaf.
When these whole garam masala items start to splutter, add onions.
When the onions are deep fried but not brown, add the tomatoes.
Fry well till the tomatoes turn mushy.
To this add the coriander and mint leaves, fry for another 3 min till the nice aroma of the leaves come out.
To this, add the cooked mutton / chicken along with the masalas and the water.
Wash the basmati rice and add to the pressure cooker along with the balance 2 cups of water.
Add necessary salt and red chilli powder if required(optional).
Add a few drops of lemon juice.(may be 1/4 th of a lemon)
When the rice begins to boil, close the cooker and cook for 2 whistles in a medium heat.
Once the steam gets released, very gently loosen the biryani with a scoop.
Serve with onion or cucumber raita / chicken fry.

Chicken Biryani

Vegetable / Mushroom biryani

Cut the vegetables / mushroom into bite - sized pieces, wash throughly and keep aside.
Grind ginger, garlic, fennel and green chillies to a fine paste adding necessary water.
In a pressure cooker under medium heat, add ghee.
When ghee is bubbling hot, add cinnamon, cardamom, cloves & bay leaf.
When these whole garam masala items start to splutter, add onions.
When the onions are deep fried but not brown, add the tomatoes.
Fry well till the tomatoes turn mushy.
To this add the coriander and mint leaves, fry for another 3 min till the nice aroma of the leaves come out.
To this, add the vegetables / mushroom along with the masala powders, grind paste and salt.
Wash the basmati rice and add to the pressure cooker along with the 3 cups of water.
Add necessary salt and red chilli powder, if required. (optional).
Add a few drops of lemon juice.(may be 1/4 th of a lemon)
When the rice begins to boil, close the cooker and cook for 2 whistles in a medium heat.
Once the steam gets released, very gently loosen the biryani with a scoop.
Serve with onion or cucumber raita / chicken fry.

Mushroom Biryani

Note

The onions & tomatoes should be well fried. Here lies a secret for a tasty biryani. Else they will appear scattered in the biryani which will not be nice to eat.
Taste of biryani also depends on the quality of mutton / chicken used. Tastes better with fresh than frozen meat........and better with young goat than matured daddy / mommy goats.
Make sure the whole garam masala splutters.
Masala powders can be increased / decreased depending upon the need for a more / less spicier biryani.

Kathirikai Kara Kuzhambhu

2011-08-18T00:41:00.002-05:00

Ingredients

Brinjal - 2
Tamarind - 1 pod
Tomato - 1
Ginger - 1 inch piece
Garlic - 3 pods
Red chillies - 2
Cumin - 1/4 sp
Big onion - 1/2 (or) equivalent small onions
Coriander powder - 3/4 sp
Red chilli powder - 1/4 sp
Turmeric powder - less than 1/4 sp
Salt - To taste
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Method

Grind tomato, red chillies, cumin, ginger & garlic to a fine paste.
To this, add big onion and grind to a fine paste.
Soak tamarind in hot water for 10 min and extract tamarind juice.
Cut the brinjal into big bite - sized pieces.
Do the seasoning. Add the brinjal and let this fry in the oil at a medium heat till half cooked.
Add the grind masala, tamarind extract, masala powders and salt.
Let this simmer in a low - medium heat till the required consistency is reached.
Serve with white rice.

Sambhar

2011-08-18T00:21:00.001-05:00

Sambhar is a traditional recipe prepared all over TamilNadu, but with very slight modifications. The following sambhar recipe was taught to me by the hubby (since I know nothing about cooking) the very first day I entered my kitchen. Since then, it has become very popular among our guests and some of our friends crave for this sambhar.Easy to make........lovable to eat........ dish.

Ingredients

Toor Dhal - 1 handful
Garlic - 5 pods
Hing - 1/4 sp
Tamarind - 1 1/2 pods
Choice of vegetables - REFER Table below
Tomato - 1
Small onions - 5
Sambhar powder (Aachi / Sakthi) - 1 1/2 to 2 sp
Coriander leaves - To garnish
Salt - To taste
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Red chilli - 1 (optional)
Onion - 2 sp
Curry leaves - 10 Nos.

Method

Soak tamarind in hot water and extract the tamarind juice.
Add toor dhal, garlic and hing to a pressure cooker along with water sufficient enough to fully cover the ingredients.
Cook for 5 whistles till the ingredients are well cooked.
Mash them with a 'mathu' so that the dhal is totally mashed.
Add the tamarind juice, vegetables of choice (REFER BELOW), tomato, sambhar powder and salt to the mashed items in the pressure cooker with necessary water.
Do the seasoning and add to the cooker.
Let this boil in a medium heat for about 15 min till the vegetables are cooked.
Garnish with coriander leaves.
Serve with white rice. Can be taken with dosa also.

Varieties

Name of the Sambhar	Basic vegetable / Ingredient	How to add
Katharikai Sambhar	Brinjal - 3 Nos.	Cut into big pieces & add as such
Urulaikilangu Sambhar	Potato - 2 Nos. medium sized	Cut into big pieces & add as such
Vendaikkai Sambhar	Okra (Ladys finger) - 10 Nos.	Cut into big pieces, dry roast in low heat for 5 min & add
Mullangi Sambhar	Radish - 1 No. medium sized	Cut into thin round slices, dry roast in low heat for 5 min & add
Mochakottai Sambhar	Mochakottai - 1/2 cup	Soak in water overnight, pressure cook & add
Mochakottai Katharikai Sambhar	Mochakottai - 1/4 cup Brinjal – 1 No	Soak mochakottai in water overnight, pressure cook & add. Cut brinjal into big pieces & add as such
Kadhamba Sambhar	Brinjal – 1 Potato – 1 Carrot – 2 (medium) Beans - 5	Cut into big pieces & add as such
Murungaikai Sambhar	Drumstick - 2	Cut into finger lengths & add as such

Kadhamba Sambhar

Urulaikilangu Sambhar

Kathirikai Sambhar

Note

Never prepare the sambhar too thick or too watery.
Sambhar powder can be replaced by (1 sp coriander powder + 1/ 2 sp red chilli powder + 1/4 sp turmeric powder ). But the taste will be little different compared to using sambhar powder.
Garlic is pressure cooked along with toor dhal to ensure even distribution of the garlic, so that everybody gets the garlic effect to avoid any gastric troubles. Also the mashed garlic gives a nice texture to the sambhar.

Paruppu Kuzhambhu

2011-08-12T16:52:00.001-05:00

Ask anyone from any location in / around Tirunelveli about paruppu kuzhambhu...... they will say 'wow..... I love that'. Atleast one person per house will be called as 'paruppu chatti' because they love to eat and drink it all thro' the day. Such an amazing, mouthwatering yet, easy to prepare kuzhambhu. Add in more quantities to rice and taste.....With less tamarind add to dosa and eat.......With no tamarind add to idly and say 'hmmm hmmm yummy'. Idli / dosa easily gets soaked in this kuzhambhu and hence can be given to infants / kids very easily.

Ingredients

Toor Dhal - 1 handful
Brinjal - 2 (cut to bite size pieces)
Drumstick - 1 (optional)
Tomato - 1 (cut to bite size pieces)
Small onions - 5 to 10 Nos.
Garlic pods - 5
Hing (Asafoetida) - 1/4 sp
Turmeric powder - 1/4 sp
Coconut - 1/8th of a whole coconut
Cumin - 1/4 sp
Green chilli - 2
Tamarind - 1 1/2 pods
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Red chilli - 1 (optional)
Onion - 2 sp
Curry leaves - 10 Nos.
Coriander leaves - To garnish
Salt - To taste

Method

Soak tamarind in hot water and extract the tamarind juice.
Grind coconut, cumin and green chillies to a fine paste adding sufficient water.
Add toor dhal, brinjal, drumstick, tomato, small onions, garlic, hing and turmeric powder to a pressure cooker along with water sufficient enough to fully cover the ingredients.
Cook for 5 whistles till the ingredients are well cooked.
Mash them with a 'mathu' so that all the vegetables are totally mashed and can't be separated.
Add the tamarind juice, grind masala, salt to the mashed items in the pressure cooker with necessary water.
Do the seasoning and add to the cooker.
Let this boil in a medium heat for 5 - 7 min (not more than that.... the taste will change) till the masala is well cooked.
Garnish with coriander leaves.
Serve with white rice. Normally this kuzhambhu is added in more quantities to rice...which will taste even better.

Note

This kuzhambhu should never be in a thick consistency. It should be kind of little watery.
Never boil the kuzhambhu for an increased time. This will totally spoil the taste of the kuzhambhu.
Some people boil the kuzhambhu for just 2 min. This can also be done if you don't feel that the kuzhambhu has a raw flavour.
The tamarind can be reduced to 3/4th pod or totally avoided, and the kuzhambhu can be served with idly / dosa.
In general, prepare the kuzhambhu in large quantities w/o tamarind, serve for breakfast. Then add tamarind juice, allow it to boil for 3 min and serve with rice.

Tips

The toor dhal in this recipe may cause gastric troubles in some people. This can be avoided by adding more garlic pods and hing to the kuzhambhu.
Else, after lunch, eat some hing along with a glass of warm water.

Pepper (Milagu) Kuzhambhu

2011-08-12T15:30:00.002-05:00

Ingredients

Whole peppercorns - 1/ 4 (handful)
Tamarind - 1 pod
Coconut - 1/8 of a whole coconut
Red chillies - 2
Cumin (Jeera) - 1/2 sp
Big onion - 1/2
Coriander powder - 1/2 sp
Red chilli powder - 1/4 sp
Turmeric powder - less than 1/4 sp
Salt - To taste
Tomato - 1
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Method

Grind coconut, red chillies, cumin to a fine paste adding necessary water.
To this, add onion and again grind to a fine paste.
Soak the tamarind in hot water for 10 min and extract the tamarind juice.
Add oil to a pan under medium heat and do the seasoning.
Add whole pepper (at the same time of adding onions) and fry it till it is starts to splutter & burst.
By the time the onions turn brown, the pepper will start bursting out. (Be careful not to burn yourself because of the bursting peppercorns.)
To this add the grind masala, tamarind extract, the masala powders, tomato and salt with necessary water.
Simmer to get a thick consistency.
Serve with white rice.

Note

Even with little kuzhambhu, lots of rice can be eaten. So take utmost care with the quantity of coconut and tamarind.
If the peppercorns are preferred to be eaten along with rice, make sure not to add too much red chilli powder, since pepper will be spicy hot by itself.

Poondu Kuzhambhu

2011-08-10T14:18:00.001-05:00

Call this poondu kuzhambhu (or) vengaya kuzhambhu (or) vendhaya kuzhambhu since this kuzhambhu contains all these three as main ingredients. This can be named any one of the three varieties depending upon which of the three ingredients is added in additional quantities.

Ingredients

Gingelly oil - 3 sp
Fenugreek seeds (vendhayam) - 1/2 sp
Garlic - 1 handful (each pod cut into half )
Small onions - 1 handful (each onion cut into half)
Tamarind - 1 1/2 pods
Coconut - 1/4 of a whole coconut
Red chillies - 2
Cumin - 1/4 sp
Big onion - 1/2 (or) equivalent small onions
Coriander powder - 1 sp
Red chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - To taste
Tomato - 1 / 2
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Method

Grind coconut, red chillies and cumin to a fine paste along with necessary water.
To this, add big onion and grind to a fine paste.
Soak tamarind in hot water for 10 min and extract tamarind juice.
Heat gingelly oil in a pan.When the oil is hot, add fenugreek seeds.
When the fenugreek seeds start to splutter, add the garlic & small onions and fry this in a medium heat.
When the garlic & onions start to brown, add the grind masala, tamarind extract, the masala powders,salt and tomato (cut into four) along with necessary water to cook the masala.
When the kuzhambhu is 3/4th done, do the seasoning and add to the kuzhambhu.
Let this simmer for about 5 - 10 min in a low heat till the required consistency is reached.
Serve with white rice. Can also be taken with idli / dosa occasionally.

Frying the garlic & onions till they start to brown

Note

The more the garlic & small onions are fried in the oil, the more tastier will be the kuzhambhu.
Never brown the garlic and onions.
The small onions can be replaced by equal quantity of big onion...but the kuzhambhu may taste a bit sweet because of the big onion.

Thakkali (Tomato) Kuzhambhu

2011-08-10T13:34:00.001-05:00

Ingredients
Coconut - 1/4 of a whole coconut
Red chillies - 2
Fennel (perunjeeragam) - 1/4 sp
Ginger - 1/2 inch piece
Big onion - 1/2 (or) equivalent small onions
Coriander powder - 3/4 sp
Red chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - To taste
Tomato - 4
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Method

Grind coconut, red chillies, fennel and ginger to a fine paste along with necessary water.
To this, add big onion and grind to a fine paste.
Add the grind masala, the masala powders,salt and tomatoes (cut into four) along with necessary water to cook the masala.
When the kuzhambhu is 3/4th done, do the seasoning and add to the kuzhambhu.
Let this simmer for about 5 - 10 min in a low heat till the required consistency is reached.
Serve with white rice. Can also be taken with idli / dosa occasionally.

Note

The main differences between thakkali kuzhambhu and other puli kuzhambhu varieties are:No tamarind here. The sourness of tamarind is replaced here by adding more number of tomatoes.Cumin is replaced by fennel.Ginger is added which totally changes the taste of the kuzhambhu from other varieties.

Puli Kuzhambhu

2011-07-29T15:16:00.000-05:00

Puli Kuzhambhu is a traditional south TamilNadu curry which is prepared atleast once (may be twice or thrice) in a week in almost all the houses. This kuzhambhu can be of different varieties depending upon the veges added.

Ingredients

Choice of vegetable - Refer 'varieties section' below
Tamarind - 1 1/2 pods
Coconut - 1/4 of a whole coconut
Red chillies - 2
Cumin - 1/4 sp
Big onion - 1/2 (or) equivalent small onions
Coriander powder - 1 sp
Red chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - To taste
Tomato - 1 / 2
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Method

Grind coconut, red chillies and cumin to a fine paste along with necessary water.
To this, add big onion and grind to a fine paste.
Soak tamarind in hot water for 10 min and extract tamarind juice.
Cut the vegetable into big bite - sized pieces.
Transfer the diced veges to a pan and add water just to cover the veges and cook in a mediun heat. (Some veges need not be cooked at the beginning. They need to be added later. REFER - 'varieties')
When the veges are half cooked, add the grind masala, tamarind extract, the masala powders,salt and tomato (cut into four) along with necessary water to cook the masala.
If the veges are to be added later, add them once the kuzhambhu starts to boil.
When the kuzhambhu is 3/4th done, do the seasoning and add to the kuzhambhu.
Let this simmer for about 5 - 10 min in a low heat till the required consistency is reached.
Serve with white rice. Can also be taken with idli / dosa occasionally.

Varieties

Name of the Kuzhambhu	Basic vegetable / Ingredient	How to add	When to add	Special Ingredients / Conditions
Katharikai Puli Kuzhambhu	Brinjal - 3 Nos.	Cut into big pieces & add as such	In the beginning with water till half cooked	-
Urulaikilangu Puli Kuzhambhu	Potato - 2 Nos. medium sized	Cut into big pieces & add as such	In the beginning with water till half cooked	-
Vendaikkai Puli Kuzhambhu	Okra (Ladys finger) - 10 Nos.	Cut into big pieces, dry roast in low heat for 5 min & add	When Kuzhambhu starts to boil	-
Paagarkai Puli Kuzhambhu	Bittergourd - 1 No. medium sized	Cut into thin round slices & add as such	When Kuzhambhu starts to boil	-
Mochakottai Puli Kuzhambhu	Mochakottai - 1/2 cup	Soak in water overnight, pressure cook & add	When Kuzhambhu starts to boil	Do not overcook the mochakottai in the pressure cooker
Mochakottai Katharikai Puli Kuzhambhu	Mochakottai - 1/4 cup Brinjal – 1 No	Soak mochakottai in water overnight, pressure cook & add. Cut brinjal into big pieces & add as such	Add brinjal in the beginning with water till half cooked & Mochakottai when kuzhambhu starts to boil.	Do not overcook the mochakottai in the pressure cooker
Cauliflower Potato Puli Kuzhambhu	Cauliflower florets – 10 Nos. (big size) Potato – 1 No.	Cut into big pieces & add as such	Add potato in the beginning with water till half cooked & cauliflower when Kuzhambhu starts to boil	Grind 3 pods of garlic and ½ inch of ginger along with coconut masala. Reduce the tamarind to 1 pod only.

Urulaikilangu Puli Kuzhambhu

Vendaikkai Puli kuzhambhu

Cauliflower Potato Puli kuzhambhu

Vathal Kuzhambhu (vatha kuzhambhu)

2011-07-29T11:49:00.000-05:00

Ingredients

Sunda vathal / Manathakkali vathal - 1/ 2 (handful)
Tamarind - 1 pod
Coconut - 1/8 of a whole coconut
Red chillies - 2
Cumin (Jeera) - 1/2 sp
Big onion - 1/2
Coriander powder - 3/4 sp
Red chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - To taste
Tomato - 1
Seasoning:
Oil - 3 sp + optional 2 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Sundavathal

Manathakkali vathal

Method

Grind coconut, red chillies, cumin to a fine paste adding necessary water.
To this, add onion and again grind to a fine paste.
Soak the tamarind in hot water for 10 min and extract the tamarind juice.
Add oil to a pan under medium heat.
Add either one of the vathal and fry it till it is well cooked w/o getting burnt. Keep aside.
To the same pan, add the additional oil (if required) and do the seasoning.
To this add the grind masala, tamarind extract, the masala powders, tomato and salt with necessary water.
When this starts to boil, add the vathal (roasted) and cook in a medium heat so that the vathal gets incorporated within the masala.
Simmer to get a thick consistency and the oil separates out.
Serve with white rice.

Sundavathal Kuzhambhu

Manathakkali vathal kuzhambhu

Note

The store - bought vathals will usually be soaked in a mixture of buttermilk & salt and finally dried. So they will normally taste salty. Hence care needs to be taken while adding salt to the kuzhambhu.
Sunda vathal kuzhambhu may taste bitter. But these are good to be taken in the diet asleast once in two weeks atleast for its medicinal properties.
The more quantity of vathal added, the more tastier the kuzhambhu will be.
Never crush the vathal to small pieces before adding. This is sure to spoil the kuzhambhu.
Even with little kuzhambhu, lots of rice can be eaten. So take utmost care with the quantity of coconut and tamarind.

Egg Curry (Muttai Kuzhambhu)

2011-07-25T15:11:00.000-05:00

Ingredients

Eggs - 4

Coconut - 1/4 of a whole coconut
Red chillies - 3
Cumin (jeera) - 1/4 sp
Fennel (perunjeera) - 1/4 sp
Ginger - 1 inch piece
Garlic - 4 pods
Big onion - 1/4
Tamarind - 1 1/2 pods
Tomato - 1
Coriander powder - 1 sp
Red chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - To taste
Seasoning:
Gingelly oil - 5 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion ( finely chopped) - 2 sp
Curry leaves - 10 Nos.

Method

Soak the tamarind in hot water for 10 min and prepare tamarind extract.
Grind coconut, red chillies, cumin, fennel, ginger and garlic to a fine paste adding required water.
To this add the onion and again grind to make a paste.
Transfer the masala paste to a vessel adding sufficient water.
Add the tamarind extract, coriander powder, red chilli powder, turmeric powder, salt and tomato.
Let this boil in a medium heat till the masala and masala powders are well cooked.
Keeping in a low heat, break open the egg shells and add the eggs to the curry one by one. This will give the original egg flavor to the curry.(OR) The eggs can also be boiled previously, removed from shells and can be added (if the smell of break - open egg is not preferred).
Allow the eggs to cook in the masala for 5 min.
Do the seasoning and add to the curry. Let this simmer for another 5 min to reach the required consistency.
Serve with white rice or with idli, dosa / bread varieties.

Note

If raw eggs are added directly to the curry, they tend to dissolve so easily into the curry. Hence avoid frequent use of ladle / spoon in the vessel.
Slits can be made in the boiled eggs before adding, to enable the masalas to penetrate to the inside of the egg.
Egg curry w/ any indian bread variety is not tried so far (by me).

Pongal Sambhar

2011-07-24T17:20:00.000-05:00

This sambhar tastes awesome with venpongal.
Ingredients

To pressure cook:
Moong dhal - 1 (handful)
Big onion - 1/2 (medium sized) or equivalent small onions
Tomato - 1
Brinjal / Eggplant - 2 (medium sized)
Green chillies - 2
Turmeric - 1/4 sp

To dry roast & blend:
Fenugreek seeds (venthayam) - 1/4 sp
Coconut (cut into small pieces) - 3 sp
Hing - 1/4 sp
Coriander powder - 3/4 sp

Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Red chilli - 1
Curry leaves - 10 Nos.

Salt - To taste
Coriander leaves - For garnishing

Method

Pressure cook the above mentioned ingredients and mash them with a "mathu" or the back of a ladle.
Add the roasted & blend ingredients, with necessary water for the required final consistency.
Add required salt.
Do the seasoning and add to the pressure cooker.
Let this boil for about 10 min in a medium heat or until required consistency is reached.
Garnish with coriander leaves.
Serve with hot venpongal.

Note

This sambhar may appear tasteless during preparing. But when added to venpongal..... it tastes awesome... yummy.
This goes well only with venpongal and not with any other tiffin varieties like idli / dosa.

Ven Pongal

2011-07-22T00:13:00.000-05:00

This recipe serves 2 - 3 people.

Ingredients

Raw Rice (Pacharisi) - 1/2 cup
Moong dhal (Pasi paruppu) - 3/4 cup
Ghee - 5 to 10 sp
Whole pepper - 1 1/2 sp
Cumin - 1/2 sp
Hing - 1/4 sp
Curry leaves - few (optional)
Water - 4 cups
Salt - To taste

Method

Wash rice & dhal together and keep aside.
In a pressure cooker over medium heat, add ghee.
When ghee is hot, add pepper, cumin, hing and curry leaves.
Once peppercorns start to burst, add water. (Take care not to burn yourself while adding water to hot ghee.)
Add washed rice and dhal along with the required salt.
Cook in a medium heat (for any number of whistles) till there is no water in the pressure cooker (may be 10 - 15 min).
Serve with Pongal sambhar / coconut chutney / vada.

Note

Never cook in a high heat since water tends to spill out during cooking (since we add more water to get mashy rice)
The dhal can be dry roasted before adding which gives an increased texture and aroma to the venpongal.

Chicken 65

2011-07-21T23:49:00.000-05:00

Ingredients

Chicken pieces - 10 (big size w/ bones)
Red chilli powder - 2 sp
Turmeric powder - 1/4 sp (optional)
Chilli chicken 65 powder - 1 sp (optional)
Salt - To taste

Method

Wash the chicken pieces and place them in a bowl.
Add the other ingredients and mix well so that the masala spreads all over the chicken pieces.
Keep the bowl closed, in the refrigerator for 1 - 2 hrs (marination).
Deep fry in oil over medium heat until crisp and brown.
Serve hot with chicken curry / variety rice / sambhar or simply as an appetizer.

Note

Chicken w/ bones suits this recipe well. But chicken w/o bones can also be used.
The marinated chicken can be kept in the freezer (stays good for 2 -3 days) and can be fried whenever required.

Oven Roasted Cauliflower

2011-07-21T23:29:00.000-05:00

Ingredients
Cauliflower (big) - 1 (separated into florets of uniform size)
Red Chilli powder - 1 sp
Turmeric powder - 1/4 sp
Sambhar powder - 2 sp
Oil - 3 sp
Corn flour / corn starch - 1 sp
Salt - To taste

Method

Separate the cauliflower into florets and let them rest in hot water for about 5 min just to kill any worms present.
Cut the florets into pieces, if required, so that they all are same in size so as to cook evenly.
Drain the water completely and keep aside.
Mix all ingredients in a large bowl along with the cauliflower florets.
Make sure the florets are completely coated with the masala.
Grease a cookie sheet with oil and arrange the florets in such a way they don't overlap.
Bake in a 425 deg F oven for 20 - 25 min.
When done, turn the oven to broil mode and let the florets stand for another 5 min so as to become crispy.
Serve with any variety rice / sambhar / paruppu kuzhambhu / dhal.

Arrangement of florets in cookie sheet

Note

Serve immediately, else it will turn soggy.
Will crispen up again, once placed in the oven in broil mode.