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.

Onion Kurma

         Ingredients

Onion : 1 medium size (thinly slice it )

Tomato : 1 medium size (chopped)

Coriander leaves : little

To make coconut masala

Coconut : 1/4 cup

Fennel (sombu) : 1 tsp

Fried grams : 3 tsp

Red chili powder : 2 tsp

Salt : 1/4 tsp

water : 250 ml

To make Onion kurma

• Heat the oil and add mustard, urud dal and onion. Fry untill onion turns golden brown
• Add tomato and fry it.
• Add coconut masala and mix it well and add 250 ml of water
• If more spicy required can add more chilli powder.
• Add salt and mix it will
• Finally add little coriander leaves and serve hot with chapatti, Idly, Dosa

Crab masala

    Ingredients

Crabs : 3

Onion : 1/2 medium size 

Tomato : 1/2 medium size

Cashew :  5 

Kasa kasa : 1 tsp

Fennel (Sombu) : 1 tsp

Cumin seeds : 1 tsp

Garlic pods : 4 + 2

Green chilli : 2

Red chilli : 2

Block pepper : 1+2 tsp

Clean the crab and keep it aside

To make paste for Crab

• Heat the oil, add Fennel seeds, Cumin seeds, Black pepper, Garlic pods 4, Green chilli, red chilli, kasa kasa, cashew.
• Fry it and leave it to cool down.
• Grind it in the mixi.

To make Crab masala

• Break the crab's legs and claws from the body.
• Heat the oil and add onion. Fry it until it turns golden brown.
• Add tomato, garlic 2 pods. Fry it and add cleaned crabs.
• Fry it till crab is half cooked or 8 mins in medium heat.
• Add salt, turmeric powder and mix it well.
• Add coconut paste and add little water and mix it well in medium heat.
• If spicy required can add block pepper
• Switch off after 15 minutes.
• Serve it with coriander leaves added to the top.

Chicken Tandoori

      Ingredients

Chicken leg piece : 3 

Red chilli powder : 5 tsp
Ginger garlic paste : 1 tsp

Curd : 7 to 10 tsp

Salt : 2 tsp

Orange color : pinch

Egg : 1

To make Tandoori

• Mix all the ingredients and marinate the chicken for 6 hours in the refrigerator 

Marinated chicken

• Place the marinated chicken in the aluminium foil paper and close the oven. 
• Bake it for 20 mins at 350 degree F.
• Open the oven and turn the leg pieces to the other side.
• Leave it in the oven for 20 mins at 350 degree in the Bake mode.
• Change the Oven to Broil mode and leave it for 5 mins at 500 degree F.

• Open the oven and turn the leg pieces to the other side.
• Leave it for 5 mins at 500 degree F.
• Take out the Chicken Tandoori immediately from the oven as leaving inside will make it over cooked.
• Serve hot with lime and tomato ketch-up.

Pepper masala Chicken

       Ingredients
Chicken : 1 lb (1/2 kg)
Onion : 2 medium size
Tomato : 2 medium size
Green chilli : 1
Red chilli powder : 2 spn
Turmeric powder : 1/2 tsp
Black pepper : 3 tsp
Salt : 2 tsp
Bay leaves: 2 leaves
Cloves: 4
Cinnamon stick: 1
Anise star flowers: 2

To make Pepper masala chicken

• Heat the oil and add Bay leaves, Cloves, Cinnamon stick, Anise star flowers.
• Add onion and fry till it turns golden brown
• Add Tomato and fry it. After 5 mins add green chilli 
• Add chicken and fry it till chicken is cooked.
• Add salt,  turmeric powder  and mix it well
• Once the chicken is ready switch off and add black pepper and mix it 
• Finally add coriander leaves.

Aviyal

   Ingredients
Carrot : 1
Potato : 1 medium size
Green peas: 1/4 cup
Bay leaves : 2
Onion : 1/4 small size onion
Tomato :1/4
Salt : 1/4 tsp

To make paste
Coconut : 1/2 cup
Fennel : 1/2 tsp
Cumin seeds: 1/2 tsp
Fried gram : 1 tsp
Green chilli : 3

To make Aviyal

• Grind all the ingridients for the paste with water 
• Heat the oil in pressure cooker and add bay leaves, onion and tomato
• Add all the vegetables, fry it for 5 minutes and mix the coconut paste 
• Mix it well and add 2 glass of water. 
• Add salt to it.
• Switch off after 2 whistles.  
• Serve it hot with Adai, Idly, Dosa, Chappathi.

Beetroot kola urundai

      Ingredients

Beetroot : 1 medium size

Onion : 1/2 chopped small size

Salt : 1/4 tsp

Chana dal (kadala paruppu) : 4 tsp

Toor dal : 8 tsp

Fennel (Sombu) : 1 tsp

Cumin seeds : 1 tsp

Red chilli : 4 to 5

To make Beetroot kola urundai

• Soak the chana dal, toor dal, fennel, cumin seeds, red chilli for 3hours
• And grind it to coarse (little rough) in the mixi. Don't make it paste. While grinding pour little water, make sure not to add more water.
• Peel the skin of beet root, scrap it and grind it to coarse (little rough) in the mixi.
• Mix the grind beetroot with the already made paste and mix with hand. 
• Add chopped onion and salt.
• Add chopped coriander and curry leaves

Beetroot mix

• Make it as round shaped ball and fry it in the oil. 

Adai

     Ingredients
Boiled Rice (Pulungal arisi) : 1/2 cup
Raw Rice (Pacha arisi or Jasmine rice) : 1/2 cup
Toor dal : 2 spn
Chana dal : 2 spn
Urud dal : 1 tspn
Moong dal : 1 tsp
Red chilli : 6
Perungayam : litle
Fennel (sombu) : 1 tsp
Onion : 1/2 small size chopped
Curry leaves : little chopped
Coriander leaves : little chopped

To make Adai

• Soak all the ingredients toor dal, chana dal, urud dal, moong dal, red chilli, perungayam, fennel, raw rice and boiled rice for 2 hours
• Grind it to coarse (little roughly) and make it as batter in mixi. Don't make it as paste.

Batter for Adai

• Add chopped coriander curry leaves and onion. Mix it well.
• Heat the dosa thawa and make thick dosa.
• Serve it hot with Aviyal, Kurma.

Adai with Aviyal

Mutton Liver Soup

         Ingredients

Mutton Liver, kidney, fat (optional) : 100gms

Onion : equal quantity as Mutton  (small squares)

Water : 2 glass 

Cumin seeds : 1 tspn

Black pepper (Crushed) : 2 tsp + 1 tsp (to add at the end)

Turmeric powder : 3 pinch

Salt : 1/4 tspn

To make Mutton soup

• Add All together in pressure cooker.
• Switch off the Pressure cooker after 5 whistles. 
• Sprinkle additional the crushed black pepper and serve.

Keerai thovattal

           Ingredients
Spinach (Keerai) : 1 full bundle
Onion : 1/4 th from small onion
Red chilli : 2
Coconut : little (optional)
Toor dal : 1/4 cup
Salt : 1/4 tsp

To make keerai thovattal

• Wash the spinach repeatedly and finally wash in the running water.
• Chop the spinach into very small and keep it aside
• Boil the toor dal with 1 glass of water and a pinch of turmeric powder.
• Heat 1 tsp oil in kadai, add mustard and urud dal
• Add chopped onion and red chili. Fry it till the onion turns golden brown
• Add chopped spinach and fry it with Salt.
• Once the spinach has cooked switch off
• Add little coconut(optional)
• Add boiled toor dal, mix it and serve.

Kadala kari

Ingredients
Chana (Chole or Kondai Kadalai) : 1 cup
Onion : 1/2 small size (Chopped onion)
Tomato : 1/2  (chopped tomato)
Garlic pods : 2 (chopped)

To make paste
Onion : 1
Tomato : 1
Tamarind : little

cashew : 6

Coconut : 1/4 cup

Red chilli powder : 2 tsp

To make Paste

• Cut the onion, tomato, tamarind and cashew and grind it in the mixi  with one spoon of boiled chana 
• Add coconut and red chilli powder and again grind it as paste.

To make Kadala Kari

• Soak the chana for 8 hours and boil it with salt in pressure cooker for 5 whistles
• Heat the oil in kadai, add garlic and Chopped onion and fry it till it becomes brown.
• Add chopped tomato and fry it for 5 minutes
• Add the paste and fry it for 5 minutes. Fry it until the odor is vanished 
• Add the boiled chana and mix it properly with the paste and add little chilli powder
• Add salt and mix it well and finaly add coriander leaves 
• Serve hot with Variety rice, Aappa dosa, plain dosa or  Idly

Chow chow kuttu kari

    Ingrediants
Chow chow : 1
Moong dal : 7 tsp
Green chilli : 2
Salt : 1/4 tsp
Cumin seeds : 1/4 tsp
Coconut : little
Coriander leaves : little
Water : 250 ml

To make Chow chow kuttu kari

• Add all the ingredients in the pressure cooker except  (jeera) cumin seeds.
• Add the measured quantity of water.
• Switch off after 3 sounds
• Open the cooker after the steam is released. 
• Heat the oil in kadai and add jeera and fry it
• Add the fried jeera to kuttu kari (in the pressure cooker).
• Finaly add little coconut and coriander leaves. 
• Serve hot with Idly, Dosa and chapatti.

Ginger Chutney

  Ingredients
Tomato : 3
Red chilli : 5
Chana dal (kadala paruppu) : 2 tsp
Coriander leaves: little
Curry leaves : little
Salt : 1/4 tsp
Tamarind : little
Ginger : 1 little piece
Asafetida powder( perungayam) : 1/4 tsp

To make ginger chutney

• Heat the oil and add chana dal and fry it until it turns to golden brown
• Add red chilli, Asafetida (perungayam), ginger, coriander leaves and curry leaves. 
• Finally add tamarind, tomato and fry it for 5 minutes and switch off
• Keep it aside, and let it cool down.
• Grind it in the mixi after it cooled down.
• Heat 1 tsp of oil in a fry pan and add musturd seeds and urud dal.
• Add the grinded chutney to the fry pan and mix it well.
• Leave it for 1 minute and switch off
• Serve hot with Idly and Dosa. 

Dahi Puri

    Ingrediants
Poori
Curd
Coriander
Tomato Sauce
oma podi / Sev

   Green chutney
Coriander : 1 full
Onion : 1 small size
Tomato : 1/2 small size
Green chilli : 2
Salt : 1/4 tsp

    Potato masala
Boiled Potato : 2
Carrot : 1/2
Beans : 5
Red chilli powder : 2 tsp
Salt : 1/4 tsp

To make Green Chutney

• Heat the oil in kadai, add onion and fry it till becomes golden brown.
• Add tomato and fry it for 5 minutes
• Add green chilli and fry it.
• Add Coriander leaves and fry it and add salt
• Fry everything together for 5 minutes and switch off 
• Keep it aside and leave it to cool down
• Grind it in the mixi after it became cool
• After the mixture is grind, heat 1 tsp oil and add mustard and urud dal and mix it in the chutney

Green chutney

To make Potato masala

• Boil the potato and smash it and keep it aside
• Heat the oil in kadai add mustard seeds and urud dal, then add onion and fry it
• After onion turned to golden brown add tomato and fry it.
• Add carrot and beans and fry it for 5 minutes
• Add boiled potato to it
• Add Red chilli powder, salt and mix it well. If required add little water
• Once everything is ready switch off an keep it aside.  

Potato masala

To make Dahi Puri

• Take one puri, make little hole on the top 
• Stuff the potato masala and add 1 tsp of green chutney
• Add the curd and sauce garnish it with oma podi
• Serve it with coriander leaves on top