Chakkarai Pongal

Ingredients

Raw Rice : 1 cup
Toor dal : 1/4 cup
Jaggery : 1 1/4 cup(Powder)
Milk : 2 cups
Water : 2 cups
Ghee : 6 tsp
Cashew : 8
Dry grapes : 10
Cardamom : 2(Powder)

To Make Chakkarai Pongal

• Wash the rice and soak it for 10 minutes
• In Pressure cooker add Rice, Toor dal, Jaggery, Water, Milk
• Switch off after 1 sound and 15 minutes
• Keep the flame in low to medium
• Heat the ghee in small fry pan 
• Add cashew, cardamom and fry it 
• Add dry grapes finally
• When we add dry grapes in ghee it will bulges, Should take it out immediately from fire 
• Mix it well with rice 
• And serve it hot

Vadakari

     Ingredients

To Make Vadai

Bengal gram : 3/4 cup
Red chili powder : 1 tsp
Fennel seeds : 1 tsp
Turmeric powder : pinch
Salt : 1/2 tsp

To Make curry 
Mustard : 1 tsp
Urud dal : 1 tsp
Fennel seeds : tsp
Onion : 1 big onion (Chopped)
Garlic : 5 pods (Chopped)
Green chili : 3
Tomato : 1 (Chopped)
Red chili powder : 2 tsp
Dhania powder : 1 tsp
Salt : 1 tsp

To Make Vadakari

• Soak the Bengal gram for 2 hours and grind it with red chili powder, salt, fennel seeds 
• Grind it coarse (little roughly). while grinding should not add more water
• Make it as round ball and Steam cook it (like Idly)
• Heat the oil in pan add mustard, urud dal
• Add Onion, green chili, garlic, fennel seeds
• Add tomato fry it until becomes gravy
• Add dhania powder, red chili powder, salt and mix it well
• Add little water and close it with lid for 5 minutes
• After that add boiled vada in the gravy
• Close it with lid 
• Switch it off after 5 minutes and garnish it with coriander leaves
• Serve it hot with Idly, dosa, chapatti and Rice

Nethili Meen(Anchovies) Kuzhambu

Ingredients
Nethili meen (Anchovies) : 1/2 Lb
Big Onion : 1 (Small pieces) Or pearl onion : 25
Tomato : 2 (small pieces)
Garlic : 8
Curry leaves : little
Tamarind water : 1 cup
Red chili powder : 5 tsp
Coriander powder : 1 tsp
Fennel seeds : 1/2 tsp
Methi seeds (vendayam) : 1/2 tsp
Turmeric powder : pinch
Salt : 1 tsp
Lemon juice : 1 tsp

To Make Nethili Meen Kuzhambu

• Wash and clean the fish 
• Marinate the fish with red chili powder, salt, lemon juice, turmeric powder  
• Keep it aside for 30minutes
• Heat the oil in pan add fennel seeds, methi seeds,  curry leaves, Onion 
• Cook the onion until becomes brown
• Add garlic, tomato 
• Fry it for 5 minutes
• Add Tamarind water, red chili powder and mix it
• Add coriander powder, salt, 3 cups of water and mix it well
• Keep the flame in medium 
• Close it with lid and cook it for 10 to 12 minutes 
• Cook until raw smell goes off and water has to reduce an become gravy
• Finally add the fish slowly and just bring it to boil 
• Switch it off after fish has cooked 
• Serve it hot with Idly, Dosa, Rice

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