Vegetable pulav

Ingredients
Basmati rice : 1 cup
Coconut milk : 1 cup
Water : 1 1/2 cup
Carrot : 1/4 cup
Beans : 1/4 cup
Green peas : 1/2 cup
Capsicum (Bell pepper) : 1/4 cup (Thinly sliced)
Onion : 1/2 (Thinly sliced)
Tomato : 1/2 (Thinly sliced)
Coriander leaves : little
Mint leaves : little
Ghee : 1 tsp
Ginger garlic paste : 1 tsp
Salt : 1 tsp
Red chili powder : 2 tsp
Green chili : 2
Cumin powder (jeera powder) : 1 tsp
Fennel seeds : 1 tsp
Bay leaves : 1 (big size)
Cardamom : 2
Cloves : 5

To Make Vegetable Pulav

• Heat the oil in pan add Bay leaves, cardamom, cloves 
• Keep the flame in medium 
• Add onion fry it until becomes golden color
• Add ginger garlic paste, Green chili, Tomato
• Mix well and add all the vegetables except capsicum
• Add salt fry it for 5 minutes 
• Switch it of after all vegetable cooked
• And in Pressure cooker add rice, ghee, cumin powder, fennel seeds
• Add Red chili powder, coconut milk, water
• Add cooked vegetables, Capsicum, pinch of turmeric powder, Salt
• Mix it well all together
• Switch it off after 1 whistle and turn in to low flame for 15 minutes 
• Open the cooker after steam is released
• Garnish it with coriander leaves and mint leaves

Note : if frozen green peas add after open the cooker or soak the green peas for 5 hours and mix it with with vegetables in pressure cooker

Mutton Ezhumbu kulambu

Ingredients
Mutton : 1/4 kg
Cumin seeds : l
Big Onion : 1/2 or Pearl (small Onion) : 15
Tomato : 2
Cumin seeds : 1 /2 tsp
Urud dal : 1/2 tsp
Methi seeds (vendayam) : 1/2 tsp
Garlic : 4 pods (small pieces)
Turmeric powder : 2 pinch
Salt : 2 tsp
Red chili powder : 6 tsp
Tamarind : little

To Make Masala
Fennel seeds : 1 tsp
Cumin seeds (jeera) : 1 tsp
Coconut :  3 tsp
Coriander powder : 1tsp

To Make Mutton Ezhumbu Kulambu

• Grind all the ingredients before mentioned, and keep it aside
• Heat the oil in pan 
• Keep the flame in medium to high
• Add Cumin seeds,  urud dal, methi seeds
• Add garlic pods 
• Add Onion cook until becomes golden brown 
• Add Tomato and cook it for 5 minutes
• Add mutton pieces fry it for 5 to 10 minutes
• Add Turmeric powder, salt and mix it well
• Add red chili powder and grinded paste 
• Mix it well 
• Add Tamarind water with 3 cups of water
• Change the gravy in to pressure cooker and close it
• After 1 whistle keep the flame in low
• Switch it off after 15 minutes and serve it hot with Idly, Dosa, White rice

Peanuts masala

Ingredients
Raw peanuts : 2 cups
Onion : 1 medium (chopped)
Tomato : 1 medium (chopped)
Cucumber : 1/2 length (small pieces)
Omapodi / Sev : little
Coriander leaves : Little
Garam masala : 1/2 tsp
Chat masala : 1/2 tsp

To Make peanuts masala

• Boil the Raw peanuts in pressure cooker 
• Switch it off after 5 vessels 
• Add chopped onion, tomato cucumber to the boiled peanuts
• Add garam masala, chat masala 
• Mix it well
• Garnish it with omapodi / sev, coriander leaves and serve it

Chettinad Karupatti Paniyaram

Ingredients

Jasmine rice(Raw rice, Pacha arisi)  : 2 cups

Karupatti (Palm Sugar) : 2 cup (powdered)

Jaggery : 1cup (powdered)

Water : 1/4 cup

To Make Rice flour

• Soak the rice for 1 hour 
• Then make it dry by spreading the rice in cloth for 10 minutes
• Grind it in the mixi
• Filter the grinded flour using flour mesh (Challadai)

To Make Karupatti mix

• Take a pan 
• Add 1/4 cup water in karupatti and jaggery
• Mix it well using big spoon
• Switch it off once bubbles start coming up

To Make Karuppatti paniyaram

• Take a rice flour in big bowl 
• Add little by little karuppati mix 
• Make it as chapatti dough (big ball)
• Keep it in fridge Using air tight container

Next day 

• Take the karupatti dough in bowl 
• Add little water and mix it like idly batter
• Keep the flame in medium
• Heat the oil in pan
• Take the batter in medium size spoon and pour it in oil
• If one side is cooked turn it to other side
• Fry it for 1 minute and remove it from oil and serve it 
• The paniyaram will be brown, soft and fluffy inside

Thirattu pal

Ingredients
Milk : 5cup
Karupatti (Palm Sugar) : 1 1/2 cup (1/4kg)

To Make Thirattu pal

• Keep the flame in medium
• Boil the milk in heavy bottom pan
• Once the milk start coming up add Palm sugar 
• Keep on stirring until it comes together
• As u stir, the milk will be thicken
• Switch off and leave it for cool down

Note : If we stir the thiratti pal for 1 to 2  hours in low to medium flame, will get a good taste

Meen puli kuzhambu(Fish kuzhambu)

Ingredients 
Cat Fish slices : 4
Onion : 1/2 big onion (or) Pearl onion (small onion) : 10
Tomato : 1
Tamarind : little
Fennel seeds : 1 tsp
Methi seeds : 5 seeds
Mustard : 1/2 tsp
Green chili : 1
Salt : 1/2 tsp

To make paste

Onion : 1medium big onion (or) Pearl onion (small onion) : 10

Tomato : 1 

Red chili powder : 4 tsp

Coriander powder : 1 tsp

Garlic pods : 4 

To Make Meen puli kuzhambu 

• Soak the tamarind in water for 10 minutes and filter it
• Grind all the ingredients in mixi and make it as paste
• Heat the oil in pan add methi seeds, mustard, fennel seeds, green chili
• Keep the flame in medium to high 
• Add grinded paste mix it well and add filtered tamarind water
• Mix it well for 10 minutes if necessary add little water, salt
• Once the gravy has boiled and become thick gravy
• Reduce the flame in to low to medium and add cat fish 
• Leave 5 minutes for fish to get cooked and Switch it off 

Butter Chicken

Ingredients
Milk : 1 cup
Cream : 1 tsp
Butter : 2 tsp

Marinate chicken
Chicken : 1 lb (1/2 kg)
Curd : 1 cup
Cream : 2 tsp
Ginger garlic paste : 1 tsp
Orange color : pinch
Garam masala : 1 tsp
Salt : 1 tsp

Paste
Ginger : 1 inch
Garlic : 10 flakes
Cashew nuts : 4 tsp
Garam masala : 1 tsp
Red chili : 1tsp
Sugar : 1/4 tsp
Salt : 1/2tsp

To Make Butter chicken

• Marinate the chicken with above mentioned ingredients for 1 hour in the fridge
• Grind all the above mentioned ingredients and make it as paste
• For gravy heat butter and oil in pan 
• Keep the flame in medium
• Add grinded paste in butter and mix it for 2 minutes
• Add marinated chicken and cook it for  5 minutes 
• Add 1 cup of water and milk, cream, salt, sugar mix it well
• Cook until thick gravy is formed and chicken is cooked
• If spicy required more can add red chili powder 
• Serve it hot with Chapatti and variety rice 

Masala poori

Ingredients
Poori
Omapodi / Sev
Coriander leaves

To Make Masala
Dry peas : 1 cup (white peas)
Big Onion : 1 medium size (chopped)
Tomato : 2 chopped
Red chili powder : 1 tsp
Coriander powder : 1/2 tsp
Green chili : 3 (chopped)
Ginger : 1 inch (chopped)
Garlic : 5 pods (chopped)
Garam masala : 1/2 tsp
Turmeric powder : 1 pinch
Salt : 1/2 tsp

To Make Masala Poori

• Soak the dry white peas Overnight and boil it in cooker
• Switch off after 5 sounds
• Flame should be in medium
• Heat the oil in pan add ginger, garlic and green chillies for 2 minutes
• Add onion cook until becomes brown
• Add Tomato, salt, Turmeric powder and mix well
• Add boiled white dry peas mix well
• Add Red chili powder, coriander powder and garam masala mix it well
• Cook until a thick gravy is formed
• Take one poori make little hole on the top
• Add white peas gravy in to the hole 
• Garnish it with omapodi / Sev and coriander leaves and serve it

Soya chunks Cutlet

Ingredients
Soya chunks (Meel maker) : 1 cup
Onion : 1/2 medium size
Tomato : 1/2 medium size
Carrot : 1 (cut it as small pieces)
Beans : 1/2 cup (cut it as small pieces)
Potato : 1 medium size (boiled)
Corn flour powder : 1/2 cup
Bread gums : 1/2 cup  (Rusk powder)
Red chili powder : 2 tsp
Salt : 1/2 tsp
Garam masala powder : 1/2 tsp

To make soya chunks cutlet

• Soak the soya chunks for 1 hour and cut in to small pieces
• Heat the oil in pan add little mustard, onion 
• Add tomato and fry it, add all the vegetables fry it for 5 minutes 
• Add salt and soya chunks fry it 5 minutes 
• Add red chili powder, garam masala powder  and cook it well
• Add boiled potato and mix it well 
• Masala should not be watery 
• Once it become masala switch it off and leave it 5 minutes
• After it cool down take little masala in hand and make it as shape as u like round or square
• And roll over the corn flour powder and Rusk powder

• Heat the oil in pan and fry the cutlets
• Keep the flame in medium
• If one side has fryed slightly turn it to other side
• And serve it hot with hot sauce

Kandarppam

Ingredients
Raw rice : 1 cup
Boiled rice : 1/4 cup
Urud dal : 1/4 cup
Methi seeds : 1/2 tsp
Cardamom : 2
Coconut : 1 cup
Jaggery : 2 cup
Oil : 3 cups

To make kandarppam

• Soak the boiled rice, Raw rice, Urud dal, methi seeds for 3 hours
• Grind it in the mixi an make it as idly batter
• Once it become as idly batter add powdered jaggery and grind it well
• Add  cardamom and coconut in to the batter and grind it 2 rounds
• Keep it in the fridge for one day 

Next day

• Make the kandarppa paniyaram next day 
• If we are using the batter, 1 hour before keep it out from fridge and mix it well
• Heat the oil in pan 
• Keep the flame in medium 
• Take the batter in medium size spoon and pour it in oil
• If one side is cooked, slightly turn it to other side 
• Fry it for 1 minute and remove it from oil and serve it hot

Note : when you add jaggery while grinding it will become more watery, so should not add more water when grinding the rice

Seedai

Ingredients
Raw rice : 5 cups (Jasmine rice, Pacha arisi)
Roasted grams : 1 cup
Coconut : 1 full
Salt : 1 tsp

To make Rice flour

• Soak the rice for 3 hours 
• Dry it for 15 minutes in cloth, rice should not dry fully 
• Grind it in the mixi an make it as powder 
• Leave it for 24 hours in news paper 
• After 24hours filter the grinded flour using flour mesh(challadai)
• Fry it in pan to dry the rice flour for 2 seconds, should not become brown

Fried Rice flour

To make Roasted grams

• Grind the roasted gram in mixi and make it as powder
• Filter the grinded roasted gram using flour mesh(challadai)

To make Coconut milk

• Take 1/2 moodi 

• Grind it in the mixi with 2 1/2 cups of water
• Filter the milk
• Boil the coconut milk (like Rasam, should not boil it fully)
• Switch it off once start coming up

To make Seedai

• Take 3 cups from the fried rice flour
• Take 1 cup from roasted gram
• Mix it together, add salt 
• Add little by little coconut milk and make it as chapatti dough
• Take small small pieces and make it as oval shape in hand 

• Keep the flame in medium 
• Fry it in the oil 

Stuffed Chapatti Roll

Ingredients
Stuffing 
Beet root : 1 medium size (Scraped)
Carrot : 1 (Scraped)
Beans : 1/2 cup (Thinly sliced)
Capsicum :1/2 (cut it as cubes)
Mushroom : 5
Soya chunks : 1 cup
Eggs : 3
Onion : 1/2 Big size (Chopped)
Tomato : 1/2
Green chili : 2 chopped
Ginger garlic paste : 1 tsp
Soya sauce : 1 tsp
Tomato sauce : 4 tsp
Garam masala : 1/2 tsp
Coriander leaves : Little
Salt : 1/2 tsp

To make Stuffing for chapatti

• Soak the soya chunks for 1/2 hour and cut it as small pieces
• Heat 1 tsp oil add onion fry it 
• Add beaten eggs and mix it 
• Keep the flame in mediuam
• Stir and break up as the eggs began to set
• Stir well with your ladle to break up and large egg pieces so that every thing in the pan is roughly the same size, Make and keep it aside
• Heat 2 tsp oil in pan add onion fry it, add green chili, tomato fry it 
• Add salt, ginger garlic paste and vegetables
• Mix it well, add mushroom, soya chunks and egg mixture 
• Add garam masala, soya sauce, tomato sauce mix all together 
• Switch it off after 5 to 10 minutes and add coriander leaves 

Stuffing for chapatti

• Make the chapatti an keep it ready for stuffing
• Take 3 tsp of stuffing and keep it in center of chapatti roll it and serve. 

Chapatti

Ingredients
Wheat : 1 cup
Cooking oil : 2 tsp
Water : 1/4 cup
Salt : 1/4 tsp

To make Chapatti

• Warm the oil and water in separate containers
• Add the oil first in to the wheat flour mix it well by using hands
• Add salt
• Add water little by little 
• Make it as soft dough like elastic but not sticky
• Keep it aside by closing airtight
• After 1/2 hour take a small piece 
• Make it as round shape
• Flatten the chapatti in round shape with chapatti roller
• Heat the chapati maker in medium flame
• Apply little oil 
• Heat the flattened chapatti until puffed up and golden brown
• Serve it hot with Kurmas and dal

Wheat/Suji Rava Kitchadi

Ingredients
Wheat / Rava : 2 cup
Onion : 1 big onion
Tomato : 1
Green peace : 1/4 cup
Carrot : 1/2 length (thinly sliced)
Beans : 1/2 cup
Coriander leaves : little
Green chili : 3
Water : 4 cup

To make Wheat / Rava Kitchadi

• Heat the pan and add wheat rava fry it for 3 minutes in low flame
• Heat the oil in pan add mustard and urud dal
• Keep the flame in medium
• Add onion, Green chilli, tomato and fry it
• Add all the vegetables  and fry it for 5 minutes 
• Add salt, water and close the pan 
• After the water starts boiling 
• Add the fried wheat rava and mix it well with water
• Switch it off after 5 minutes
• Garnish it with coriander leaves

Bread Sweet

Ingredients
Bread : 6 slices
Cashew : 5
Sugar : 5 tsp
Ghee : 2 tsp

To make Bread sweet

• Cut the bread corners and keep it aside
• Take the center piece of the bread and grind it in the mixie 
• Make it as powder
• Keep the flame in low to medium
• Heat the ghee in pan and add the bread powder in to the ghee
• Fry it for 2 minutes 
• Add cashew and mix it
• Switch it of after bread becomes dry
• Add sugar
• Make it as round balls and serve it

Mushroom Dry masala

Ingredients
Mushroom : 6 pieces (cut in to small pieces)
Big onion : 1 (chopped)
Tomato : 1(chopped)
Ginger garlic paste : 1 tsp
Cinnamon stick : 1
Cloves : 3
Bay leaves: 1
Fennel seeds  : 1 tsp
Green chillies : 2
Coriander leaves : little
Chilli powder : 1 tsp
Salt : 1/4 tsp
water : little

To make Mushroom Dry masala

• Heat the oil in pan add Cinnamon, bay leaves, cardamom,  cloves, fennel seeds, green chillies and mix it
• Add chopped onion and tomato, salt 
• Add ginger garlic paste and fry it for 5 minutes 
• Add mushroom pieces and chilli powder, water (if spicy required can add extra chilli powder) 
• Mix it well for 3 minutes
• once the gravy become dry
• Switch it off  and garnish it with coriander leaves
• serve it hot with rice and chapatti 

Coconut Burfi

Ingredients
Coconut : 3 cups
Sugar : 2 cups
Milk : 200 ml
Ghee: 6 tsp
Cordamom
Raisins : 1 tsp

To make Coconut burfi

• Warm the 100ml milk in pan
• Keep the flame in medium
• Add Coconut in to the milk 
• Mix it well for 5 minutes
• Coconut should not stick in to the vessel
• Add sugar and mix it well with coconut 
• Add 3 tsp ghee in coconut
• Mix it well for 10 minutes,  later add the rest of the milk and ghee
• Stir well and cook till soft lump has formed
• Coconut smell should not come till that have to cook 
• Add cardamom, raisins and mix it well
• Take one tray and apply ghee 
• Pour that coconut mixture in to that 
• After it cool down cut in to the square shape
• Store in airtight container 

Athirasam

Ingredients
Raw rice : 1 cup (Jasmine rice, Pacha arisi)
Jaggery (Vellam) : 1/2 cup
Water : 1/4 cup
Ghee : 1 tsp
Cardamom : 2

To make Athirasam flour

• Soak the rice for 4 hours 
• Then make it dry by spreading the rice in cloth

• Grind it in the mixi
• Filter the grinded flour using flour mesh( challadai)

To make jaggery mix

• Heat the water in container or vessel.
• Mix the powdered jaggery in hot water.

• Stir it until it is proper proportionate. The proportionate can be checked using below method.
• To find the jaggery mix is ready take 2 tsp water in plate.
• Take one drop of hot jaggery mix and add in to the water 
• If the drop becomes as soft ball and does not mix with water, then the jaggery mix is ready.

To make athirasam

• Cook in low heat.
• Once the jaggery mix is ready, the rice flour should be added little at a time and mix it while adding.
• After all the rice flour is added mix it well for 5 minutes and then switch it off
• Without changing the mix to another vessel, apply ghee on the surface of the mix and close it with a cloth for the heat to escape without water-vapour.
• Leave it in the vessel for a day with cloth covered.

Next day

• Heat the oil in a pan.
• Take the mix as a small round ball (like the ball for Chappathi). Flat the ball with hand.
• Fry it in the oil at low-medium heat, by turning both the sides.
• Take out the athirasam after it turns to brown.

Masala Cheeyam

     Ingredients
Raw rice (Jasmine rice, Pullungal arisi) : 1 cup
Urud dal : 3/4 cup
Javarisi ( pearl tapioca) : 1 tsp
Coconut : 1/4 cup
Onion : 1/4 cup chopped
Green chilli : 1/2 chopped for spicy chilli (If not spicy chilly: 1)
Coriander : little chopped

To make Masala Cheeyam

• Soak the raw rice, urud dal,  javarisi all together for 2 hours
• Grind it in the mixi or grinder like vada, idly batter
• Heat the oil in pan add mustard, green chilli, onion and fry it.
• Add coconut, mix it well and switch it off
• Add this mixture in to the batter and mix it well
• Heat the oil in pan.
• Take little batter in hand and drop it in oil as a ball and fry it
• Serve it hot with tomato chutney, kaara chutney

Rajma (Red kidney beans) masala

  Ingredients
Rajma : 2 cup
Onion : 1 chopped
Tomato : 1 chopped
Garlic : 5 chopped
Ginger : 1 inch
Green chillies : 3
Coriander powder : 1 tsp
Red chilli powder : 1 tsp
Garam masala powder : 1/2 tsp
Coriander leaves : little

To make Rajma masala

• Soak the rajma over night 
• Boil the rajma in pressure cooker, after 4 whistles switch it off
• Heat the oil in a pan. Add ginger, garlic, green chillies fry it 
• Flame should be in medium
• Add onion fry it untill its turn brown 
• Add tomato and fry it until oil separates
• Add salt, boiled rajma and mix it well
• Add Red chilli powder, coriander powder and garam masala powder stir it
• After thick gravy has formed switch it off 
• Garnish rajma with coriander leaves
• Serve hot with chapattis, Variety Rice

Chettinad Egg kurma

 

     Ingredients
Onion  : 1/2 medium size
Tomato : 1/2 medium size
Bay leaves : 1
Egg : 2

To make Coconut paste
Cashew : 6
Fennel seeds : 1 tsp
Garlic : 3
Coconut: 1/4 cup
Red chilli powder : 2 tsp
Water : little

To make Egg kurma 

• Boil the Egg an keep it aside
• Grind all the coconut paste ingredients and make it as paste 
• Heat the pan and add bay leaves, fennel, urud dal onion fry it for 3 minutes
• Add tomato and fry it
• Add grinded paste with little water and mix it well
• After the kurma starts boiling, add boiled egg and switch it off
• Serve it hot with Idly, Dosa, Chapatti

Kaara Chutney

Ingredients
Onion : 1/2 medium size
Tomato : 1 full medium size
Chana dal (kadala paruppu) : 3 tsp
Red chilli : 6
salt : 1/4 tsp
Coconut : 1/4 cup

To make kaara chutney

• Fry all the above mentioned ingredients and grind it in mixi

• If need more spicy can add red chilli
• Heat the pan add little mustard and urud dal and mix it in chutney
• Serve it for Idly, dosa

Chettinad Sambar Milagai Thool

Cup measurement, grinded in the mixi 

   Ingredients
Red chilli : 5 cups
Coriander seeds : 3 cups
Pepper corns (milagu) : 1 cup
Thoor dal : 1 cup
Fennel seeds : 50 gm
Cumin seeds : 1/2 cup
Fenugreek seeds : 1/2 cup
Turmeric : 3 tsp

To make Sambar powder

• Fry all the ingredients together in big pan to make it dry and get it smooth powder
• Grind it in Mill, or grind it in the mixi  
• This cup measurement powder will come for 3 months for 2 persons

Same ingredients in Kgs

Red chilli : 2 kg

Coriander seeds : 1 kg

Pepper corns (milagu) : 50 gm

Thoor dal : 1/4 kg

Fennel seeds : 100 gm

Cumin seeds : 100 gm

Fenugreek seeds : 50 gm

Turmeric : 3 tsp

Paal paniyaram

   Ingredients
Raw rice (jasmine rice or pacha arisi) : 1 cup
Urud dal : 3/4 cup
Coconut : 1 full coconut  (can make it in coconut powder, cow milk also)
Sugar : 1 cup
Cardamom : 1

To make Coconut milk

• Cut the coconut in to small pieces 
• Grind it in the mixi with 4 to 5 cups of water
• Filter the coconut milk in separate bowl 
• Add sugar and cardamom mix it well and keep it aside

                      or

To make coconut milk from Coconut powder

• Mix the 1/2 cup of coconut powder in 1 1/2 cup of warm water
•  Add sugar and cardamom mix it well and keep it aside

                      or
To make from Cow milk 

• Boil the milk, add sugar and cardamom  

To make paal paniyaaram

• Soak the rice and urud dal for 3 hours
• Grind it in mixi or grinder like Idly batter

• Heat the oil in kadai
• Keep the flame in low to medium
• Make sure oil should not get over heated
• Take the batter in hand and put in the oil like small round balls
• Once the paniyaram balls has cooked, take it out of the oil and place it immediately in the warm water.
• Filter it warm water and take the paniyaram out. 
• Add the paniyaram to the coconut milk and serve it

Note : If paal paniyaram is made with coconut milk, complete it soon as it may get spoiled quickly.

Chettinad Vellai Paniyaram

    Ingredients
Raw rice (Pacha arisi or jasmine rice) : 2 cup
Urud dal : 1/4 cup
Oil : 2 cup
Salt : 1/4 tsp

To make vellai paniyaram

• Soak the raw rice and urud dal together for 3 to 4 hours
• Grind it in mixi or grinder like Dosa batter
• Add salt, mix it well with big spoon
• If the batter is too thick, add little milk to make it like dosa batter
• Heat the oil in flat pan
• Keep the flame in medium heat
• Make sure that oil should not get over heated
• Take the batter in medium size spoon and pour it in the oil
• Color should not changed, it should be white (Thats why it is called Vellai Paniyaram) 
• Slightly turn it to other side and cook for one minute and remove it from oil
• After the paniyaram has cooled down break it to check weather it is cooked inside
• If not cooked leave the next paniyaram little extra time in oil and make sure it is not over cooked
• Serve it hot with tomato chutney, kaara chutney. 

Note : If you plan to make Vellai paniyaram the next day, after grinding keep the batter immediately in the fridge.

Aval Payasam

   Ingredients
Aval (Flattened rice flakes or Poha) : 1 cup
Ghee : 1 tsp
Milk : 2  to 2 1/2 cup
Milk maid : 1/4 cup
Sugar : 7 to 10 tsp
Cashew : 6
Cardamom : 2
Vanila essence : 1 tsp

To make Aval Payasam

• Heat the pan and fry the Aval in 1 tsp ghee for 4 to 5 minutes
• Add 2 cups of milk  and heat it until it until little bubble appears
• Add mik maid and sugar, mix it well
• Add cardamom, vanila essence
• Add cashew for better taste
• And serve it hot or cold

Chicken Briyani

      Ingredients

Basmati rice : 1 cup

Water : 2 cups

Onion : 1 thin and vertically sliced

Tomatoes : 1 

Green chilli : 3

Bay leaves : 3

Cardamom : 5

Cloves : 7

Anise star flowers : 2

Salt : 1 tsp

    Marinate Chicken

Chicken : 1/2 lb (1/4 kg)

Curd : 2 tsp

Red chilli powder : 2 tsp

Ginger garlic paste : 3 tsp

Salt : 1/2 tsp

To make Briyani

• Marinate the chicken with the ingredients and keep aside for 20 minutes.
• Wash the basmati rice and fry the rice slightly with 2 tsp ghee for 2 minutes in medium heat and keep it aside.
• In a fry pan, heat the oil and add Bay leaves, Cardamom,  cloves, Anise star flowers, Green chilli.
• Add onions and fry till it turns to golden brown.
• Add ginger garlic paste and fry it.
• Add marinated chicken and fry it for 3 minutes.
• Add tomato and fry it for 5 minute in the medium heat.

Chicken fried with Onion and other ingredients

• Add the fried rice to the Chicken with the ingredients and cook for 3 minutes and add 2 cups of water and keep it for steam in the rice cooker.

Rice and Chicken in the cooker for Steaming

• After rice is cooked add coriander and mint leaves and serve it hot with raita's

Please leave your comments after trying this.

Kavini Arisi (Black Sweet rice)

     Ingredients

Black Sweet rice : 1 cup ( Available in chinese stores)

Water : 3 cups

Sugar : 1/4 cup

Cardamom : 2 

Coconut : 1/4 cup

Ghee : 1/4 tsp

To make kavini arisi

• Soak the black sweet rice for 7 hours 
• Add the rice and water in pressure cooker and switch it of after 5 whistles
• After steam has released add sugar, cardamom, coconut and ghee. Mix it well and serve it hot or cold.

Idiyapam

            Ingredients
Rice stick noodles : 1 (Available in Chinese stores)
Onion : 1/2 medium size onion (Chopped)
Curd : 2 tsp
Green chilli : 2

Rice stick Noodles

To make Idiyapam

• Boil the Rice stick noodles with 6 glass of water for 10 to 15 minutes.
• After rice noodles boiled, filter the water and keep the rice noodle aside.
• Heat the oil in pan and add mustard, urud dal. 
• Add the onion and fry it.
• Add green chili to it and fry it.
• Switch off and add curd.
• Mix it well with the Boiled rice noodles.
• Finaly add coriander leaves.
• Serve hot with sambar, kurma.