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