Neyyappam

Neyyappam

Ingredients:

1. rice flour -2cups
2. plain flour -1/4cups
3. Jaggery -500gm
4. Finely chopped fresh coconut-1/2cup
5. Banana mashed -1
6. Black sesame seeds -1/2tbsp
7. Cardamom powder -1/4tsp
8. water as required -
9. Ghee for frying

How to make Neyyappam:

• Take a pan over low heat and melt jaggery in 1/2 cup water.
• Strain it and set aside.
• Heat ghee in another pan and fry chopped coconut till it is golden brown, set aside.
• In a big bowl, combine rice flour, plain flour and mashed bananas.
• Add jaggery, fried coconut, sesame seeds,salt and cardamom powder, mix well.
• Add water to make a thick consistency mixture.
• Set aside for about 1 hour.
• Take a wok(APPAKKARA) and heat oil in it.
• Pour the mixture in small quantities into the wok and deep fry until they are dark brown
• Remove Neyyapam from the wok and serve.

Meen mulakittathu

Meen Mulakittathu

.fish - 6 nos(cut and cleaned)
.onion- 1big or Shallots(Kunjulli) - A handful
.Tomato(big) - 1 no
.Curry leaves - A few
.Salt - As reqd
.Coconut oil - 1 tbsp
.Turmeric powder - 1/2 tsp
.Chilly powder - 2 tsp
.Green chillies - 2 nos or as reqd
.Garlic pearls - 4 nos
.Tamarind(Puli) - A lemon sized ball or Raw mango(big) - 1 no

Preparation:

1)Soak tamarind in hot water and take the paste of about one tea cup.

2)Add another 1 1/2 cups of water.

3)Put all the powders, finely chopped or ground onion, tomato, salt, crushed garlic into it.

4)Cook till gravy turns thick.

5)Add fish and cook till done.

6)Add curry leaves and green chillies.

7)Pour coconut oil and remove from fire.

8)Keep covered.

Kakka roti(kunghi pathal)

Kakka roti(kunghi pathal)

.Onion sliced-3 big
.tomato chopped-2
.garlic – 1/2 tbsp
.ginger – 1 tbsp
.green chilly –2
.coconut – 1 cup
.fennel seed – 1/2 tsp(perum jeerakam)
.Rice powder – 1 cup (fine powder)
.oil – 1/2 cup
.salt to taste
.curry leaves – 2 stems
.coriander leaves

How to Prepare:

1.Cut chicken into required piece, wash and drain .marinate the chicken with chilli
powder-3tsp(those who like spicy can add more),coriander powder-2tsp,salt to taste,
Coarsely crush garlic,ginger sliced,green chillies,2sliced onions and tomatoes.and
set a side.

2.Heat ghee in a heavy bottomed pan and fry chopped onion along with coconut and fennel
seed and fry till golden brown.make a fine paste of it.

3.cook the marinated chicken on a low flame with enough water.

4.Make a dough of rice powder with 1 cup of warm water, salt ,coconut, onion and fennel
seeds. Make balls of small size and thump-press gently. steam untill cooked.let it
cool down.

5.When chicken is cooked well add the coconut paste and bring it to a boil.

6.Add the rice balls to the boiled curry, cover and cook on low flame When balls are
cooked well, add fried onion and garnish with chopped coriander leaves.

Rasam

Rasam

Ingredients

.tomatoes-2
.garlic-cloves crushed 2 or
.tamarind-1 lemon-sized ball
.mustard seeds-1 tsp
.curry leaves-10
.red chilli-2
.pepper corns-1tbsp
.coriander seeds-1/2tsp
.cuminseeds -1tsp
.oil-1tsp
.coriander leaves-to garnish
.asafoetida powder-1tsp

Recipe

1.Extract the pulp of tamarind by soaking it in a cup of hot water.

2. Boil the tomatoes

3.fry red chilli,pepper, cumin seeds,coriander seeds,garlic and asafoetida powder and grind it.
(but do not make a smooth powder)

4.boil tamarind pulp and tomatoes water and simmer for 15 minutes.

5.Add the ground spices and salt and boil for 5 minutes and add coriander leaves.

6. Heat the oil.

7. Splutter the mustard seeds.

Palak Paneer

PALAK PANEER

.paneer -250gm
.onion -2chopped
.ginger -2tbsp
.garlic -1tbsp
.green chilly-5 or 6
.tomato -1(skin removed and chopped)
.garam masala powder -1tsp
.coriander leaves -1cup(chopped)
.besan powder-apinch
.palak
.oil -4tbsp
.salt

1.steam the palak and grind in a mixy adding besan in to it.

2.marinate paneer with 1 tbsp ginger and 1/2 tbsp garlic,salt,garam masala powder
and steam it
3.add oil in a pan and fry onion along with the remaining ginger, garlic and add tomato
in to it.
4.now add coriander leaves, green chillies and garam masala.
5.add the grinded palak in to it.mix everything and cook in low heat for 5 minutes.

MUTTON STEW

Mutton stew

Ingredients:
500 gm cubed mutton 1/2 kg
sliced onion 2(sliced)
slit green chillies 4or5
ginger strips 1tbsp
pepper corns 1tsp
curry leaves 10
grated coconut 1
salt to taste
oil 3tbsp
cinnamon 1
cardamoms 4
cloves 4
cubed potatoes 2

Method:
Boil mutton along with ginger. Set aside.
Boil potatoes . Set aside.
Extract coconut milk twice.Heat oil and saute the garam masala,
onion, green chillies, ginger, curry leaves, peppercorns.Add boiled
mutton, potatoes and carrot along with second extract of coconut
milk and cook.
Stir first extract of coconut milk just before serving.

MEEN PATHIRI

MEEN PATHIRI

Ingredients:

Cooked rice - 250 gm
Roasted rice powder- 2 tablespoon

For Rice Dough:

Mix cooked rice and roasted rice powder and make a soft dough ( do not add water ).

Other ingredients

Grated coconut- 1 cup
Cumin seeds- 1/2 teaspoon
Aniseeds- 1/2 teaspoon
Cardamom- 1 pod
Shallots (small onions) - 4
Salt- to taste
Banana leaf- as required
Oil for greasing

For the filling:

Seer fish ( boneless ) - 250 gm
Onion- 1
Green chillies crushed- 4
Ginger crushed- 1” piece
Garlic crushed- 4 flakes
Chilly powder- 1/2 teaspoon
Coriander powder- 2 teaspoon
Turmeric powder-1/4 teaspoon
Coconut grated- 2 tablespoon
Cinnamon- 2 pieces
Cloves- 3
Cardamom- 1 pod
Aniseeds- 1/4 teaspoon
Coriander leaves chopped- 1 tablespoon
Oil- 1 tablespoon
Salt- to taste

Method

Marinate the fish with a little chilly powder, turmeric powder and salt. Shallow fry in hot oil and keep aside.Grind the coconut with cinnamon, aniseeds, cardamom and cloves into a smooth paste.Heat 1 tablespoon oil and sauté onion and crushed chillies, garlic and ginger. Stir for a while and add coriander powder, chilly powder and turmeric powder mixed with a little water. Add the ground coconut with masala and simmer for a while. Mince the fried fish and add to it. Stir well. Add the coriander leaves and remove from the fire.Oil your hands and the banana leaves. Shape the rice dough into small orange sized balls and flatten it into a pathiri on an greased banana leaf. Make one more pathiri in the same way.Place one tablespoon of the fish mixture on the first pathiri and cover it with the other. Press the edges well with oiled hands. Repeat the same with the remaining dough. Place it in a steamer and steam it for 10 minutes. Peel off the leaves and the delicious meen pathiri is ready to serve.

Kappa Biriyani

Kappa biriyani

Ingredients:
Beef - 1/2 kg
Onion - 1
Crushed ginger & garlic - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Garam Masala - 1 tsp
Kappa - 1/2 kg
Scraped coconut - 1cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Small onion - 5
Mustard seeds - 1 tsp
Salt to taste
Oil to taste
few Curry leaves

Method:

1. Cook kappa with salt till it becomes soft.
2. Mash kappa & keep it aside.
3. Marinate the cleaned beef with onion, ginger garlic, masala powders and salt.
4. Cook the marinated beef till it becomes tender.
5. Add the mashed kappa to beef & mix well.
6. Meanwhile fry scraped coconut with chilli powder & coriander powder till it becomes golden brown.
7. Grind it. Add ground coconut mix to beef & kappa & mix well.
8. Heat oil in a pan & splutter mustard seeds.
9. Add small onion & saute for 3-4 mins
10.Add beef tapioca mix & stir for 4-5 minutes. Garnish with curry leaves.

Veggie Mix

VEGGIE MIX

1.Carrots 1
2.potatoes 1
3.french beans (cut into tiny cubes) 2
4.Couliflower 1/4
5.Peas (frozen) 1/4 pack
6.Onions(finely cut) 1 cup
7.Tomatoes 2-3
8.Ginger-garlic (finelly chopped) 1 tbsp
9.Red chilli powder 1/4 tsp.
1o.Turmeric Powder 1/4 tsp.
11.Garam Masala Powder 1/4 tsp.
12.coriander powder 1 tbsp
13.chicken BBQ masala 2 tbsp
14.Vegetable oil 4 tbsp.
15.coconut milk 1 cup
16.Salt to taste
17.Coriander leaves chopped


Method:
1. Boil all the vegetables in a pressure cooker adding garam masala powder
and turmeric powderand set aside.
3. Heat oil in a pan.
4. Fry chopped onions,ginger and garlic till light brown and add all the spices.
5. Add tomato and saute until oil separates.
7. Add salt.
8. Add the vegetables and cook on low flame for 5 minutes.
9. Add coconut milk and cook for 2 more minutes


Garnish with coriander leaves and serve hot. Can be served with rice or chappathi.

Simply Daal

SIMPLY DAAL

Ingredients:

1.Toor dal -1cup
2.onion -1
3.tomato -1
4.chillies -3
5.coriander leaves -1/2 cup
6.chilli powder -1tsp
7.turmeric powder -1/4tsp
8.salt -for taste
9.musturd -1/4 tsp
10.red chillies - 4(whole)

mix all the ingredients except coriander leavesin to a cooker and pressure cook
till the daal is cooked.now add coriander leaves .
take a small pan and put oil and musturd and when spluttering put it in the daal.

Mathi Porichathu (Sardines pepper fry)

MATHI PORICHATHU(Sardines pepper fry)

Ingredients:

1.Mathi(sardines) -8small
2.pepper -1tbsp
3.chilli powder -a pinch
4.turmeric powder -a pinch
5.salt -1tsp
6.curry leaves -10
7.oil(preferably coconut oil) -3tbsp

marinate all the ingredients with sardines and keep it for 1 hour and shallow fry.

Bread Pudding

BREAD PUDDING

1.milk -1cup

2.eggs -4

3.sugar -8tbsp

4.vanilla extract -1tbsp

5.shugar syrup(brown) -3tbsp(heat the shugar until brown and add 3tbsp water

and boil)

6.bread -4 slices

Directions

Mix together granulated sugar, eggs,bread and milk in a mixture and add vanilla.

Take a pot fit for steaming.Pour half of the shugar syrup and the mixture in to

the pot and steam for half an hour.decorations can be done with the other half of

the syrup.

serve warm or cold.

Chicken 65

CHICKEN 65

1.Boneless skinless chicken thighs -2 cut in to small cubes

2.Garlic paste -1/2 tsp

3.Ginger paste -1/2 tsp

4.Red chilies powder -1/4 tsp

5.tomato ketchup -3tbsp

6.soya sos -2tbsp

7.pepper powder -a pinch

8.salt -for taste

9.yoghurt -3tbsp

10.oil -for frying

Prepration:

Take a bowl and mix all the ingredients from 2 to 9. add chicken pieces to the

batter and marinate for about one hour.Deep fry the marinated chicken pieces till

they are brown.

Pal Payasam

PAL PAYASAM

1.Milk – 1 ltr

2.Water – 1 cups

3.Rice – 1 cups red rice(basmati rice can be used)

4.Sugar – 1 cup

5.Cardamom – 1tsp(powdered)

6.Cashewnuts – 10 (roasted in ghee)

Clean the rice and drain water completely. Add milk, sugar, rice and cardamom powder into the

pressure cooker and cook on a low flame for 45 minutes.Switch off after that and let it rest for

another 30 min-1 hr.

garnish with roasted cashew nuts.

Can be served as such or chilled.

Pomfret fish

POMFRET

Ingredients:

1.Pomfret fish -2 washed and cleaned

2.lemon juice -4tbsp

3.chilli powder -1tbsp

4.turmeric powder -a pinch

5.salt -for taste

6.coconut oil -2tbsp -

How to make Pomfret Fry:

• Wash and clean the fish properly.

• Chop off the tail end and make 3-4 incisions on each, set aside.

• Make a fine paste of chilli powder, lemon juice, turmeric powder and salt

• Apply the paste on both sides of the fish and set aside to marinate for about

30 minutes.

• Heat water and mix oil in the pan and carefully, place the fish into the hot

boiling water till all the masalas catches.

• add the lemon juice in to this thick gravy and mix it well without breaking

the fish

Garnish Pomfret with lemon wedges, green chillies and onion rings.

Paneer Burji

PANEER BURJI

Ingredients:

1.Paneer -200gm

2.Oil -1tbsp

3.Cumin seeds -1/4tsp

4.Green Chillies -4

5.Small Onion -1

6.turmeric Powder -a pinch

7.Ginger -1tsp(smashed)

8.Tomato -1

9.curry leaves -10

10.Salt -for taste

11.pepper powder -a pinch

12.coconut -3tbsp(scrapped)

Preparation:

Chop the onions, tomatoes and chillies finely.Heat oil in a deep bottomed pan, add the

cumin seeds and when starts to splutter add chopped onions and ginger, fry till the

onions become transperent.Add the chillies and tomatoes and fry till they are soft and

pulpy. Add turmeric powder, salt and little water so that all the masalas are well combined.

Add grated paneer and fry for 5 minutes till the paneer blends into the masala and add

curry leaves and coconut and stir fry.

Chicken Lollipop

CHICKEN LOLLIPOP

Ingredients

1.Chicken Wings -8

2.garlic paste -1tsp

3.ginger paste -1tsp

4.green chillies -4 or 5

5.Soy sauce -1tbsp

6.Vinegar -1/2tsp

7.red chilly sauce -1tsp

8.corn flour -1/2 cup

9.eggs -2

10.Red food color -if required.

Salt to taste

Oil to fry

Procedure

First you need to make lollipops out of the chicken wings available at the market.

Cut each wing in half,along the movable bone joint. Of the two parts left,

one part will have two parallel bones, and the other part will have a single bone.

remove the extra bone from one part of each wing. You will get two lollipops from

each chicken wing.for each lollipop, cut the ligaments near one end of the bone and

strip the flesh to the end that the muscle separates from the bone. The flesh will

thus remain hanging, and can be rolled over to form a lollipop.Mix all the ingredients

mentioned above to form a thick paste.you must take care not to let it form any lumps.

Marinate the chicken and leave for several hours.

When ready to serve, deep fry the lollipops and serve hot with tomato sauce.

Tips

When serving, wrap the bone end in aluminium foil to make it easy for your guests to eat

this appetizer without soiling their hands.kids especially like the convenient way of

eating it -- meat with a handle.

Kurukku Kalan

KURUKKU KALAN

1.Elephant yam(chena) -100g

2.Raw banana(ethakka) -1

3.Turmeric powder -1/2tsp

4.Pepper powder -1/2tsp

5.Ghee -1tsp

6.Green chillies -3

7.Coconut -1

8.Coconut oil -1tbsp

9.Cumin seeds(Jeerakam) -1/2tsp

10.Curd -1cup

11.Mustard -1tsp

12.Fenugreek(uluva) -1tsp

13.Red chillies -4nos

14.Curry leaves -Few

15.Salt - as required

Preparation:

Remove the skin of vegetables and cut into small pieces.Cook the vegetables

with turmeric powder ,ghee, some curry leaves, pepper powder and water.

Allow to cook the vegetables and become dry. Then add curd and salt.Mix it

well in low flame and stir well continuously. Allow to dry.Make thick fine

paste with coconut, cumin seeds and green chillies.Add this paste to the

vegetables and mix well.cook for 3 minutes

.Heat a pan and put some coconut oil. Fry mustard seeds, uluva, red chillies and curry leaves.Add this to kalan and serve hot.

Tips:

Add salt only after vegetables are cooked.

Red Chilli Mutton

RED CHILLI MUTTON

The trick to getting this right is in the pressure cooking

process where the mutton becomes really tender and juicy.

Ingredients:

1.Mutton - 1kg

2.Onion - 2(sliced)

3.Tomatoes - 2 (cut in to small pieces)

4.Ginger& Garlic Paste - 3 tbsp

5.Oil - 4 tbs

6.Turmeric Powder - 1/4tsp

7.Curry leaves - 6 to 8

8.Red Chili Powder - 1tbsp

9.green chillies few - (for garnishing)

Method Of Preparation:

Heat 4 spoon oil in a pressure cooker add ginger garlic (smashed) till it becomes brown.

Add onion and fry,when onion starts to change its colour Add tomatoes and fry them all

together for about 5 minutes. add the mutton and mix it all well. Fry the mutton

with the masala for 5 to 8 minutes in medium flame.Now add the red chili powder, turmeric

powder,garam masala powder and salt. Stir it well so that all the ingredients mix together

and and half cup of water into it. close the lid of the pressure cooker.Pressure cook it

until the whistle goes off 4 times.If the gravy is little watery, leave it in a medium

heat untill it becomes a bit thick in consistency and remove from heat.Garnish it with

green chillies.

this goes well with all types of roties.

Carrot Cake

CARROT CAKE

Ingredients:

1.Eggs -3

2.Vegetable Oil - 1 & 1/4 cup

3.sugar -2cups

4.maida - 2cups

5.grated carrots - 3cups

6.vanila essence - 2tbsp

7.baking powder -2tbsp

8.soda - 2tbsp

9.salt -1/2 tsp

10.cinnamon powder -2 tsp

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.

Combine the sugar, flour, salt, cinnamon, soda, oil.With an electric mixer beat

in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter

in to the prepared baking pan.Bake at 350 degrees F (175 degrees C) for 1 hour

20 minutes.(as the timing may be different in different oven check the catalogue

of your oven for the exact baking timing)

Pav Bhaji

PAV BHAJI

For the pav:

1. pavs -10 (small squares of white bread)

2. butter-4tbsp

3. pav bhaji masala - 1 tspn (optional)

For the bhaji:

1.potatoes- 1/2 cups boiled and mashed

2.cauliflower - 1 cup finely chopped

3.green peas -1/2 cup

4.carrots -1/2 cup chopped

5.onion - 1 cup chopped

6.capsicum -1/2 cup finely chopped

7.tomatoes - 1/2 cups chopped

8.turmeric powder -1/2 teaspoon (haldi)

9.pav bhaji masala- 1 1/2 tablespoons

10.butter - 4 tablespoons

11.ginger garlic paste -2 table spoon

For serving

1 large onion, chopped

4 lemon wedges

1 tablespoon chopped coriander

Preparation 

For the bhaji

1. Boil the cauliflower, peas, capsicum and carrots till they are soft.

( with turmeric powder and garam masala powder)Drain out the excess water.

2. Heat the butter in a large pan, add the onion and sauté for 2 minutes.

Then, add the prepared ginger -garlic paste and sauté till the onion softens.

3. Add the tomatoes and simmer till the oil separates.

4. Add the pav bhaji masala, and salt and cook for 2 to 3 minutes.

5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher,

adding ½ cup of water if required.

For the pav

1. Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle

with a little pav bhaji masala, if desired.

2. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed

1. Serve the hot bhaji on 4 individual plates and top with the onion and coriander.

2. Serve with the hot pav and lemon wedges.

Tips

Pav bhaji masala is a spice blend which is readily available at most grocery stores.

I am sure even children who don't want to eat vegetables will love to eat this

Rice Mussels Fry or Ari Kadukka

ARI KADUKKA

Rice Mussels Fry or Ari Kadukka Ingredients:

1. Mussels – 20 numbers

2. Raw rice flour – 2 cups

3. Grated coconut – ½ of a coconut

4. Fennel – 1 tea spoon

5. Onion – 10

6. Chilly Powder – 2 tea spoon

7. Turmeric powder – ¼ tea spoon

8. Salt – adjust to taste

9. Oil – as required

Roast the rice flour. Mix the rice flour with salted boiled water.

Grind the ingredients 3,4,5,6,7,8, together and mix with the rice flour mix.

Wash the Mussel, tear it half and fill with the rice flour mix. Cook that in

steam and take out. Remove the outer shell

. Mix ingredients 6,7,8, together and make it a thick liquid. Dip the cooked Mussels in that and then fry them

in boiling oil and take out.

Chicken Sukka

Chicken sukka

Ingredients:

1.Chicken - 500 gm

2.Ginger - 1 small inch ginger

3.Garlic - 3 cloves

4.Onion - 2 onions (cut in to 4 pieces)

5.Capsicum - 1 (cut in to big pieces)

6.Tomato - 1 (cut in to big pieces)

7.Chilli - 1 tsp

8.Turmeric - 1/4 tsp

9.Salt

10.Oil

11.Lemon

Preparation:

Clean the chicken, cut into small pieces and deep fry it.

Make a paste of ginger, garlic,red chili powder, turmeric

powder with little oil & salt and marinate the chicken for

about 1 hour. Fry tomatoes, onions and capsicum separately

and add fried chicken into this and stir fry in high flame

until done. Garnish with lime and onion pieces.This is one

of the easiest method of making a chicken.

Mushroom Masala

MUSHROOM MASALA

INGREDIENTS:

1.Mushroom      - 6 Big
2.Onion       - 1 No
3.Ginger       - 1 Spn
4.Garlic        - 4 Pcs Chopped
5.Curry Leaves     - As Required
6.Coconut    - 4 Spns
7.Oil    - 4 Spns
8.Coriander Powder - 3 Spns
9.Chilli Powder     - 1/2 Tspn
10.Pepper Powder - 1 Spoon
11.Turmeric Powder    - 1/4 Tspn
12.Salt For Taste

PREPRATION:

Cut Mushrooms In To Small Pieces. Add Sliced Onions, Ginger, Garlic And Curry Leaves. Fry Ingredients 8,9,10 &Amp; 11 In A Spoon Of Oil And Marinate The Mushrooms With Salt And Keep It For 1/2 An Hour. Add 2 Cups Of Water And Boil It. Fry Coconut In A Spoon Of Oil Until Golden Brown. Grind The Coconut To Fine Paste. Now Add The Paste And A Pinch Of Garam Masala Powder In To The Boiling Gravy And Stir Well. You Can Add Fried Onions In To This Curry For A Better Result. Decorate The Curry With Some Coconut Milk. This Curry Goes Well With Dosa, Roti, Rice Etc.

Dum Aloo

Dum Aloo

INGREDIENTS:

1. Baby potatoes - 6 nos.

2. Onion - 2 sliced

3. Ginger - 1 spoon - chopped

4. Garlic - 1/2 spoon - chopped

5. Tomato - 1 sliced

6. Coriander leaves - 2 spoon - chopped

7. Kashmiri chilli powder - 1 tblspn

8. Turmeric powder - 1/4 tsp

9. Oil - 3 spoon (any oil)

10.Garam masala powder - a pinch

11.Salt - for taste

Prepration:

Boil potatoes and peel its skin. Heat the oil in a pan to fry onions. When it

start to change the colour, add ginger then garlic and stir well. Add tomatoes

and stir well for some time then put chilli powder, turmeric powder and stir until

it becomes a paste. Now take the potatoes, prick 4 sides with a tooth pick and add

mix it with the paste and cook covered until the paste covers the potatoes. Now add

a cup of water and cook for 5 more minutes. Garnish with coriander leaves.

This curry goes well with chappathies or nan. Butter nan will be ideal

Vegetable Pulav

Ingredients

Basmati Rice - 1 cup

Chopped Onion - 1 cup

Ginger Paste - 1 tsp

Chilli Paste - 1 tsp

Mix Vegetables - 1 cup

Garam Masala - 2 tsp

Water - 2 cups

Oil - 3 tsp

Preparation

Soak basmati rice for 1/2 an hour, then drain the water and keep it aside. In a pressure cooker heat oil to add the chopped onion and fry till the color changes golden brown then add the drained basmati rice till it pop up. Add the mix vegetables, ginger paste, chilli paste, salt and 1/2 tsp garam masala in the pressure cooker to mix it well with water. Close the cooker and put the weight on the lid when steam starts coming. Wait for half an hour to open the cooker lid. Now you can serve the Pulav after garnishing.

Chettinad Pepper Chicken

Chettinad Pepper Chicken

Ingredients:

1 Chicken : ½ kg
2 Oil : 5 tspn
3 Garam masala (whole) : 2 spoon
4 Urud dal : 2 spoon
5 Curry leaf : 10-15 leaves
6 Onion : 1 cup - finely chopped
7 Tomato : 1 cup - finely chopped
8 Jeera : 1 tspn
9 Fennel seed : 1 tspn (perum jeerakam)
10 Red chilly (whole) : 4-5
11 Coriander powder : 3 tspn
12 Pepper : 1 tspn
13 Ginger : 1 tspn finely chopped
14 Garlic : 1 tspn finely chopped
15 Turmeric powder : ½ tspn
16 Grinded masala (grind ingredients from 8-15 to make a thick paste)
17 Salt

Preparation:
· Heat oil in a pan and add all the garam masalas (whole) one after the other
· Put urud dal, curry leaves and fry them for a minute.
· Roast onion till they are light brown.
· Add tomato, stir it for a minute then add the grinded paste. Now add the chicken, mix well and pour a cup of water. Close the pan with a lid to cook in medium flame until the chicken is cooked well.
· Garnish with a tomato and curry leaf and serve

This chicken curry has lot of gravy and goes well with rice, dosa, aappam, chappathi etc.

Pineapple Pudding

PINEAPPLE PUDDING:

Ingredients:

1. Pineapple slices - 4 slices (crushed to small pieces - can use tinned pineapple)
2. Milk cream - 170 gm
3. Condensed milk - 400 gm
4. Pineapple jelly powder - 150 gm

Preparation:
To make jelly, add pineapple jelly powder in two cups of boiling water and stir it well till it is dissolves completely and then mix it with cold water

· Put pineapple jelly, milk cream, and condensed milk in a mixer and mix it well.
· Pour the half of the above mixture in a tray and add the pineapple pieces (thinly chopped) as middle layer and the balance of the mixture on top
· Keep it in the refrigerator for half an hour and garnish it with cherry .
· Pineapple pudding is ready to serve