Vegetable Briyani

Ingredients

Basmati Rice - 2 cups
Onion - 2
Tomato - 1
Ginger paste - 1 spoon
Garlic paste - 1 spoon
Carrot - 2
Peas - 1/2 cup
Potato - 2Beans - 10
Turmeric powder - 1/4 spoon
Aachi Briyani Masala - 2 spoon (If not available chilli powder - 1 spoon; coriander powder - 2 spoon; cumin powder 1 spoon can be used)
Aachi Kitchen king masala - 1/2 spoon (optional)
Coriander leaves - to garnish
Salt - as needed
Oil - 2 spoon
 
Seasoning

Bay leaves - 4
Pattai / Krambu - 3
Sombu - 1/2 spoon

Method

1. In Cooker, add oil and the items listed seasoning and fry for 30 seconds
2. Add onions, ginger paste, garlic paste and fry for 2 minutes (till onions turn transparent)
3. Add Tomatoes, turmeric powder and cook for 2 minutes
4. Add all the vegetables listed above and cook for 5 minutes; close with a lid and cook
5. Add Briyani masala, salt, Kitchen king masala and cook for 2 minutes
6. Add the Basmati rice and cook for 5 minutes
7. Add 3 cups of water (rice:water - 1:1.5 ratio); Add 0.5 cup of water for vegetables
8. Add coriander leaves and pressure cook till 3 whistles (not more than 3; then rice will get mashed)
9. Open the lid after the pressure is auto released

10. Tasty Vegetable Briyani is ready!!!

Mango Kara Kozhambu

Ingredients

Mango - 1 (Medium size pieces)
Onion - 1 (sliced)
Tomato - 1 (finely chopped)
Garlic - 2 pods
Turmeric powder - 1/4 spoon
Chilli powder - 1 spoon
Coriander powder - 2 spoon
Tamarind - a lemon size ball (extract juice)
Mustard - 1/4 spoon
Sombu - 1/4 spoon
Fenugreek - 1/2 spoon
Curry leaves - for seasoning
Salt - as needed
Coriander leaves - to garnish
Oil - 2 spoon

Method

1. In a Kadai, add 1 spoon oil, mustard, Fenugreek, Sombu and Curry leaves and fry for 30 seconds
2. Add Garlic and fry till the raw smell is off
3. Add onion and fry till transparent
4. Add Tomatoes and cook for 1 minute
5. Add Mango, salt and cook for 4 minutes. Keep in medium flame and close the kadai with a lid
6. Add Turmeric powder, chilli powder, coriander powder and cook for 3 minutes
7. Add Tamarind juice, and water as required and cook for 15 minutes till the kozhambu becomes thick
8. Garnish with Coriander leaves
9. Mango Kara Kozhambu is ready!!!

Note - Mango can be replaced with Potato; Or can be prepared without any vegetable too.

Green Peas fry

Ingredients

Green Peas - 1 cup
Onions - 1
Salt - as needed
Oil - 1 spoon
Turmeric powder - 1/4 spoon
Chilli powder - 1/2 spoon
Mustard - 1/4 spoon
Curry leaves - for seasoning

Method

1. Soak the Green peas in water for 30 minutes
2. In a Kadai, add oil, mustard, curry leaves and fry for 30 seconds
3. Add Onions and fry till transparent
4. Add Green peas, salt and cook for 5 minutes
5. Add turmeric powder, chilli powder and fry for 5 minutes
6. Grean Peas fry is ready!!!

Tangy Macaroni

Ingredients

Macaroni - 1 cup
Onion - 1 (sliced)
Capsicum - 1 (sliced)
Tomato sauce - 5 spoon
Chilli sauce - 2 spoon (or chilli flakes can be used)
Salt - as needed
Oil - 1 spoon

Method

1. Boil the Macaroni in water with half a spoon salt. Cook till soft and drain the water
2. In a Kadai - add oil, onions, capsicum and cook for 1 minute (till the raw smell of onions is off; no need to cook till its transparent)
3. Add Tomato sauce, chilli sauce, salt and cook for 2 minutes
4. Add Macaroni and mix it well so that the masala blends with it
5. Cook for 2 minutes
6.Tangy Macaroni is ready!!!

Note - Macaroni can be replaced with Penne Pasta!!!

Instant Egg masala

Ingredients

Egg - 3
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Curry leaves - 6
Turmeric powder - 1/4 spoon
Chilli powder - 1/4 spoon
Coriander powder - 1/2 spoon
Coriander leaves - to garnish
Salt - to taste
Oil - 1 spoon

Method
1. In a broad Kadai, add oil; When oil is warm, add curry leaves and onions and fry till it turns transparent
2. Add tomato, turmeric powder and fry for 1 minute
3. Add Chilli powder, coriander powder, salt and fry for 1 minute
4. Add half cup water and cook for 5-7 minutes
5. When it boils, break the eggs and add it to the masala; choose a broad kadai, so that there is enough space for the three eggs
6. Close the kadai with a lid and cook for 2 mins
7. Open the lid, and turn the eggs; eggs will be half cooked by this time; cook for another two minutes
8. Now the eggs are fully cooked; Cut them to medium size pieces within the kadai to get it fully mixed with the masala and cook it becomes thick
9. Instant Egg masala is ready; It goes well with Chapathi or dosa!!

Meen Kozhambu

Ingredients

Fish - 10 pieces
Onion - 1 (chop as long slices)
Tomato -1 (finely chopped)
Garlic pods - 3
Turmeric powder - 1/2 spoon
Red chilli powder - 1/2 spoon
Coriander powder - 1 spoon
Cumin powder - 1/4 spoon
Sombu - 1/2 spoon
Fenugreek - 1/4 spoon
Mustard - 1/4 spoon
Curry leaves - for seasoning
Tamarind - a small lemon size (or 1/2 spoon paste)
Coriander leaves - to garnish
Salt - as needed
Oil - 2 spoon

Method
1. Wash the fish and remove the fins. Cut into medium size pieces
2. In a kadai, add oil; When oil is warm - add Mustard, fenugreek, sombu, curry leaves and fry for 30 seconds
3. Add Onions and Garlic pods and fry till onion turns transparent
4. Add tomato and turmeric powder and fry for 1 minute
5. Add chilli powder, coriander powder, cumin powder and add water till the ingredients are slightly immersed
6. Let it boil for 3 minutes
7. Add the tamarind juice and let it boil for 5 mins
8. Add the fish pieces and ensure that the masala is spread on the pieces; Keep it closed for 10 mins
9. slowly turn the fish pieces once; it might break if handled rough
10. Cook for 5 minutes / till the curry becomes slightly thick
11. Yummy Meen kozhambu is ready!!!

Vegetable dosa

Ingredients

Dosa batter - 2 cups
Onion - 1 (finely chopped)
Tomatoes - 1 (finely chopped)
Peas - 1/4 cup
Carrot - 1
Beans - 1/4 cup
Curry leaves - 1/4 cup
Coriander leaves - 1/4 cup
Mustard - 1/2 spoon
Turmeric powder - 1/4 spoon
Chilli powder - 1/2 spoon
Coriander powder - 1/2 spoon
Salt - as needed
Oil - as needed

Method
1. Cook the vegetables in water (approx 20 mins in stove; and 5 mins in microwave)
2. In a kadai, heat oil; add mustard and curry leaves and fry for 30 seconds
3. Add onion and fry till transparent
4. Add tomatoes, turmeric powder and fry for 1 minute
5. Add the cooked vegetables and fry for 2 minutes
6. Add all the masala powder, coriander leaves and salt; cook for 10 minutes (add little water if needed)
7. Cool this masala and add it to dosa batter
8. Heat the dosa tawa and prepare dosa in the shape you wish
9. Yummy vegetable dosas are ready!!!

Banana Dosa

Ingredients

Wheat flour - 1 cup
Maida flour - 1/4 cup
Rice flour - 1/4 cup
Jaggery - 1/2 cup
Sombu - 1/4 spoon
Jeera - 1/2 spoon
Banana - 1 (ripe)
Oil - as needed

Method
1. Sieve all the flours in a vessel
2. Break the Jaggery into powder and add this to the flour
3. Mash the Banana and add it to the flour
4. Add sombu and Jeera to the flour, add water and make it to dough (Dosa batter consistency)

5. Heat the dosa tawa, and prepare dosas with less oil
6. Healthy Banana dosas are ready!!!

Semiya Payasam

Ingredients

Roasted Semiya - 1 cup
Milk - 2 cups
Sugar - 1 cups
Cashew - 1 spoon
Badham - 1 spoon

Method

1. Boil Semiya and water in a vessel
2. When the Semiya is soft, add Milk and let it boil till it reduces 3/4 its size
3. Add sugar and continue boiling
4. Cook till it reduces half the size
5. Fry the Cashew and Badham in ghee and add to it
6. Yummy Payasam is ready!!

Note - Different type of Semiya can be chosen and the same method can be followed.

Gulab Jamun

Ingredients

MTR Jamun mix - 1 packet
Cardamom - 4
Sugar - 300 grams
Oil - to fry

Sugar syrup Method

1. Boil water in a vessel
2. Add sugar to water

3. Boil till it comes to syrup consistency
4. Add Cardamom when it boils

Jamun Method

1. Put the MTR Jamun mix in a bowl and seive it with hands to ensure that there are no hard flour
2. Mix water little by little and prepare a soft dough
3. Take a small quantity of this dough, apply ghee in palm and prepare small balls. Ensure that the ghee gets blended with the small balls. This will leave the balls in proper shape while frying
4. Prepare small size balls as it will become big after frying
5. Heat oil in kadai, keep it in medium flame and fry all the jamuns
6. When the jamun balls cool down, add this to the sugar syrup and leave it soaked for 5-6 hours
7. Soft and Tasty Jamuns are ready!!!

Pepper chicken dry

Ingredients

Chicken - 1/2 kg
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Ginger - a small piece (or 1 spoon paste)
Coriander leaves - as needed
Salt - as needed
Oil - 4 spoon
Lemon - 1
Turmeric powder - 1/2 spoon

Masala items

Pepper - 1 spoon
Sombu - 1/2 spoon
Red chillis - 6
Coriander seeds - 1 spoon (or 2 spoon powder)

Seasoning

Bay leaves - 4
Pattai / krambu - 3
Sombu - 1/2 spoon

Method
1. Cut the chicken to medium size pieces; add lemon, 1/4 spoon turmeric powder and salt and marinate for 15 minutes
2. In a kadai, add oil and the seasoning items; fry for 30 seconds
3. Add onions, ginger paste and fry till onion becomes transparent
4. Add tomatoes, 1/4 spoon turmeric powder and cook for 1 min
5. Add the marinated chicken and salt as needed; cook for 5 minutes in high flame
6. Add some water and cook for 10 minutes
6. Fry the Masala items in a small kadai without oil, and grind to a fine powder
7. Add the masala to chicken and cook till the curry becomes thick
8. Garnish with Coriander leaves

9. Spicy Pepper chicken is ready!!

Bread cutlet

Ingredients

Bread - 4 slices
Rava (Suji) - 1/4 cup
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Coriander leaves - as needed (finely chopped)
Green chillis - 2 (finely chopped)
Red chilli powder - 1/4 spoon
Salt - as needed
Oil - as needed

Method
1. In a bowl - mix the rava, onions, tomatoes, coriander leaves, green chillis
2. Add water to make it a paste
3. Add Red chilli powder and salt as needed
4. Heat the dosa tava and apply 1/2 spoon oil in it
5. Cut the ends of the bread slices and cut it into 4 pieces
6. Coat the bread pieces with the paste prepared in steps 1,2 and 3
7. Toast this in the tava till the both the side of the bread becomes crispy
8. Yummy bread cutlet is ready!!

Mullangi Sambar

 Ingredients

Toor dhal - 1 cup
Mullangi (Radish) - 1 (cut into thin slices)
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Sambar powder - 1 spoon
Turmeric powder - 1/2 spoon
Salt - as needed
Oil - 2 spoon
Mustard - 1/2 spoon
Jeera - 1/2 spoon
Curry leaves - as needed
Coriander leaves - to garnish
Tamarind - 1 small ball (or 1/4 spoon paste)
Asafoetida (perungayam) - a pinch

Method -
1. Soak the toor dhal in water for 30 min
2. After 30 min, cook the dhal with 1/4 spoon turmeric powder in a cooker (3 whistles)
3. Parallely, boil Radish in water (add salt while boiling)
4. After the dhal and Radish are cooked - Heat Kadai and add oil
5. Add mustard, jeera, curry leaves and fry for 30 seconds
6. Add onions and fry till transparent
7. Add tomatoes and 1/4 spoon turmeric powder and cook for 1 min
8. Add the cooked dhal and Radish and add enough water
9. Add sambar powder, tamarind juice and allow to boil
10. When the sambar boils, add asafoetida.
11. Finally garnish with Coriander leaves
12. Sambar is ready!!!

Note - Mullangi can be replaced with Avarakai / Drum stick / Carrot / Beans

Melagu Vadai

Ingredients

Urad Dhal (Ulundhu) - 2 cups
Pepper - 1.5 spoon
Jeera - 2 spoon
Onion - 2 (finely chopped)
Curry leaves - as needed
Rice flour - 2 spoon
Salt - as needed
Oil - to fry

Method

1. Soak the Urad Dhal in water for 1 hour
2. Grind this to a fine paste
3. Add the chopped onions, pepper, jeera, curry leaves and salt
4. Keep this in fridge for 15 min.. the dough will become thick
5. After 15 mins, add rice flour and mix it well
6. Heat the oil in a pan
7. In a plastic sheet, apply water and prepare the vadas
8. To get the hole in the middle, dip the finger in water and make the hole in the dough
9. Fry the vadas in oil, till the vadas turn golden.
9. Yummy vadas are ready!!!

Tastes best with Coconut Chutney!!

Chettinad Chicken Curry

Ingredients -

Chicken - 1/2 kg
Potato - 1 (if required)
Onion -1 (finely chopped)
Tomato - 1 (finely chopped)
Ginger - a small piece (or 1 spoon paste)
Garlic - 4 pods (or 1 spoon paste)
Coconut - 3 spoon
Lemon - 1 (or 1 spoon juice)
Salt - as needed
Oil - 3 spoons
Turmeric powder - 1/4 spoon
Coriander leaves - to garnish

Masala items -

Red chills - 5
pepper - 1/2 spoon (if needed)
Sombu - 1/2 spoon
Coriander seeds - 1 spoon ( or 2 spoon coriander powder)

Seasoning -

Bay leaf - 3 leaves
Sombu - 1/2 spoon
Pattai / krambu - 3

Method -
1. Wash the chicken, add salt, turmeric powder and lemon juice and keep it for 15 minutes
2. Wash the ginger and garlic and make it into a fine paste / or instant paste can be used
3. In a small kadai, fry the ingredients specified under Masala items and ground it to a fine powder
4. In a kadai, add oil; when the oil is hot - add bay leaf, sombu, pattai / krambu and fry for 30 seconds
5. Add the onions and ginger-garlic paste and fry till the onions turns transparent
6. Add the tomatoes, turmeric powder and fry for 1 minute
7. Add chicken and cook it for 5 minutes (by closing with a lid)
8. Cut the potatoes to square pieces and add to chicken if required (optional)
9. Cook it for 5 more minutes with lid closed
10. Add the grounded Masala powder and cook the chicken for 10 more minutes
11. Grind the coconut to a paste and add it to the curry, and add water as required
12. Allow it to boil till it turns out to be thick curry
13. Garnish with coriander leaves
14. Yummy Chicken curry is ready