Chettinad Chicken Kuzhambu

Ingredients
Chicken - 250 gms
Big Onion - 1 chopped
Cumin Seeds / Jeera - 1 tsp
Salt - 1 tsp

To Make Paste
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 4
Turmeric Powder - 2 pinch
Red chili powder - 3 tsp
Coriander Powder - 1 tsp
Tamarind - Little (like using for sambar)

To Make Chettinad Chicken Kuzhambu

• Make it as paste the above mentioned ingredients
• Heat the oil in pan add Cumin seeds, Onion
• Fry until becomes golden brown
• Add Chicken and fry it for 5 minutes
• Add Paste to the chicken
• Add Salt and Mix it well 
• Add 2 cups of water and mix it 
• Cover it and cook until the chicken becomes tender and soft
•  Switch it off and serve it hot with Idly, Dosa and Rice 

Brinjal Rice( Vangibath)

Ingredients
Rice - 2 cup
Water - 4 cup
Salt - 2 tsp
Onion - 5 big medium size
Cashew - 3tsp
Brinjal - 500gms

Vangibath Powder
Chana dal - 8 tsp
Black gram - 5tsp or Urud dal
Dry Red chili - 8
Dry Coconut powder - 8 tsp
Ground nuts - 6
Sesame seeds - 1tsp
Coriander seeds - 4tsp
Cumin seeds - 2tsp
Asafoetida - Pinch
Turmeric Powder - 1/4 tsp

To Make Vangibath Powder

• Dry roast all above mentioned items in Low flame (add one by one)
• Finally add coconut
• Let it cool down for 5 minutes
• Grind it in the mixi and make it as powder
• While grinding add turmeric powder and Asadoetida 

To Make Vangibath Rice 

• Cook the rice for 1 whistle, slow it down  
• Switch it off after 10 minutes and keep it aside
• Fry the Cashew nuts and keep it aside
• Heat the oil in pan add Cumin seeds 
• Add Sliced Onions fry until becomes golden brown 
• Add Brinjal, salt and fry it for 5 to 7 minutes 
• Add Vangibath powder and mix it well with Brinjal for 5 minutes 
• After the brinjal has cooked add cooked rice 
• Mix the rice well with cooked brinjal in low flame 
• Cover and cook for 1 minute 
• Add cashew nuts and mix it well with vangibath
• Serve it hot with Raita 

Steamed Vegetable Dumplings

Ingredients
All Purpose Flour - 1 cup
Sesame oil - 3 tsp
Salt - 1/2 tsp
Water - to make dough

For Stuffing
Vegetables - 1 cup
Cabbage
Carrot
Beans
Onion - 1/2 medium size chopped
Green chili - 1 chopped
Ginger, Garlic paste - 1 tsp
Block ground pepper - 1 tsp
Soya sauce - 1 tsp
Salt - 1/2 tsp

To Make Steamed Vegetable Dumplings

• In a bowl mix all the ingredients to make dough
• Add water little by little and make smooth dough
• Cover and keep it aside for 15 minutes
• In the mean time we can make filling 
• Heat the oil in a pan add ginger garlic paste 
• Add Onion and fry until becomes golden brown 
• Add green chili fry it 
• Add All the vegetables and stir for a minute
• Finally cabbage mix well and cook for 2 minutes 
• And add Salt, Pepper and soya sauce and stir for a minute 
• Mix well and switch it off 
• Vegetables should be crunchy and not over cooked 
• Vegetables should be dry and leave it for cool down
• Take a lemon size of dough 
• Make it as small round shape Flatten the dough in round shape with chapatti roller 
• Use some round shape cutter or small steal bowl cap cut in to round puri

• The size depends on how big you want your momos to be
• Add the filling in center of the rounds close the puri filling 
• Heat the water in idly maker 
• Brush the plates with oil and place the momos in idly plates 

• And steam it for 8 to 10 minutes

I made Soya sauce for Dipping

To make soya sauce

Soya sauce - 2 tsp

Water - 3 tsp

Green chili - 2 chopped

Salt - pinch

• Mix it all together and serve it with hot vegetable momos 

Note : In this measurement ca make 8 momo,  and can add Chicken also, while adding chicken, should cook it properly with vegetables

Bisi Bela Bath

Ingredients
Rice - 1 cup
Toor dal - 1/4 cup
Moong dal - 2 tsp
Vegetables - 2 cups
Carrot
Beans
Potato
Tamarind paste - 1/4 cup
Red chili powder - 2 tsp
Salt - 1 tsp
Small onion - 10(Pearl onion) or Big onion - 1/2
Tomato - 1

To Make Bisi Bela Masala powder
Chana dal - 2 tsp
Red chili - 2
Fenugreek seeds - 1/4 tsp
Coriander seeds - 2 tsp
Dry Coconut - 3 tsp
Asafoetida - 1/2 tsp ( Perungayam)

To Make Bisi Bela Bath

• Dry roast the above ingredients except the coconut
• Let it cool, add the coconut and make fine powder 
• Cook the rice with moong dal
• Pour the rice in wide basin to cool down
• In a pressure cooker add toor dal and vegetables 
• Add tamarind paste and 4 to 5 cups of water 
• Add Red chili powder and salt
• Leave it for 4 whistles and switch it off 
• Heat the ghee in a pan add Onion fry it until becomes golden brown 
• Add tomato fry it and reduce the flame 
• And add the sambar in to the pan, mix it well and switch it off
• And mix the sambar with rice 
• And add the Bisi bela bath masala powder 
• And Mix it well
• Serve with some ghee on top and some pappad 

Tofu Scramble

Ingredients
Soft tofu - 1 cup
Big onion - 1/2  finely chopped
Ginger & Green chili paste - 1 1/2 tsp
Tomatoes - 1/2 finely chopped
Coriander powder - 1tsp
Cumin powder - 1/2 tsp
Turmeric powder - pinch
Block pepper - 1/2 tsp
Coriander leaves - Finely chopped
Salt - 1/2 tsp

To Make Tofu Scramble

• Heat the Oil in fry pan 
• Add Chopped Onion and Ginger green chili paste fry it until becomes golden brown
• Add Cumin powder and Coriander powder, Turmeric powder and mix it well 2 minutes
• Add Tomatoes and saute for a minute
• Add crumbled Tofu and salt 
• Mix well and saute for 5 to 6 minutes to let the tofu absorb all the flavors
• When the mixture is dry add the coriander leaves 
• Season with freshly ground block pepper
• Serve it warm with bread and Sambar rice

Kuzhi Paniyaram

Ingredients
Boiled rice - 1 cup (Pulungal arisi
Jasmine rice - 1 cup (Raw rice, Pacha arisi)
Urud dal - 1/2 cup
Methi seeds - 2 tsp
Onion - 1 medium size chopped
Green chili - 2 chopped
Coconut - shredded 6 tsp

To Make Kuzhi Paniyaram

• Soak the Rice and urud dal separately for 3 hours
• And grind it as like Idly batter 
• While mixing the batter add 1 tsp of salt and mix it well
• And leave it over night for fermentation
• Next day heat the oil in pan add mustard seeds, Onion, Green chili 
• Fry it until onion becomes golden brown
• And add in to the batter 
• Add Coriander leaves, Coconut and mix it well with batter
• If required can add little salt
• Pour in to the paniyaram pan 
• Wait for 2 minute and using the small stick turn upside and down 
• And allow it to cook for 2 minutes and take it out
• And serve it hot with Kara chutney 

Banana Muffins

Ingredients

All Purpose Flour - 1 1/2 cup
Baking soda - 1/4 tsp
Baking powder - 1/4 tsp
Brown sugar - 1/2 cup
Bananas - 2 (smashed)
Vegetable Oil - 1/4 cup
Milk - 1/4 cup
Egg - 2
Salt - Pinch
Vanilla extract - 1/2 tsp
Chopped walnuts - 1/2 cup

To Make Banana Muffins

• Pre heat the oven for 425 degree F. 
• Brush the muffin tray with butter and set aside
• Whisk the All purpose flour, Baking soda
• Brown sugar in a medium bowl and set aside ( dry ingredients together)
• In  another bowl whisk the Eggs for 2 minutes
• Add smashed banana mix it for 2 minutes
• Add Milk, Salt, Oil and vanilla extract and mix it well
• Make a small well in the dry ingredients (all purpose flour)
• Pour the wet ingredients in the center 
• And mix it with hand mixer machine 
• Mix until dry ingredients become moisture and lumpy(mix it for 5 minutes)
• Add the baking powder and mix it 
• Do not over mix the batter
• And gently stir in the nuts
• Divide the batter evenly in to the muffin tray
• Put the muffins in to the oven
• And immediately reduce the oven temperature in to 350 degree F
• Bake until golden brown for 25 minutes
• Insert a toothpick in to the center of the muffin to check if it is done 
• If toothpick come out clean means muffins are ready
• Cool down the muffins for 10 minutes and serve it

Note : Once the Batter is ready should keep it immediately in to the Oven, And in this measurement can make 10 muffins