PATHIRI WITH CHICKEN CURRY

                        PATHIRI 

                                          INGREDIENTS:

Ø  RAW RICE                                   ½ KG

Ø  WATER                                        3 CUPS

Ø  SALT                                            TO TASTE

METHOD:

Ø  RAW RICE SHOULD BE FINELY POWDERED, ROASTED AND SIEVED.

Ø  BOIL WATER WITH SALT, ADD RICE POWDER TO THE BOILED WATER AND MIX WELL. MAKE A HOLE IN THE CENTRE AND CLOSE THE VESSEL WITH LID IN A LOW FLAME FOR 1 MINUTE.

Ø  PUT OFF THE FIRE MIX THE DOUGH WELL WITH THE BACK SIDEOF HE SPOON

Ø  TAKE BALL SIZED FROM THE MIXTURE AND FLATTENS WEL WITH CHAPPATHI MAKERTO THIN SIZES

Ø  PLACE ONE BY ONE IN THE HEATED DOSA PAN WITHOUT ANY OIL

Ø  SERVE WITH CHICKEN CURRY.

CHICKEN CURRY

      INGREDIENTS

v Chicken                                         1kg

v Potato                                           ¼ kg 

v Onion                                           3nos

v Tomato                                        3nos

v Green chilly                                 6nos

v Ginger                                        1 small piece

v  Garlic                                        a pod of

v Curry leaves                               1 stalk

v Coriander leaves                        1 stalk

v Chilly powder                            3tsp

v Turmeric  powder                     ½ tsp

v Coriander powder                     3tsp

v Coconut                                    2 cups

v Vinegar                                    2 tsp

PREPARATION

v Coarsely powder the cinnamon, cloves, cardamom.

v Grind the coconut to a fine paste& keep aside.

v Pour 3 tsp oil in a pan, add garam masala, and add chopped ginger, garlic, green chilly, and onions Sauté for some time till it gets brown. Add chopped tomato. Then chicken  ,  sauté for some more time

v Add chilly powder, turmeric powder, coriander powder &   salt .Mix well

v Add 1 cup water, let the chicken cook , when the chicken is half cooked ,add potatoes.

v Once it is done add coconut paste let it   boil for some more time in a low flame.

v Add vinegar or lemon juice

v Finally add coriander leaves.

KESARI

                        

INGREDIENTS:

Ø Sooji                                      1cup

Ø Sugar                                     1 cup

Ø Water                                    2 ½ cup

Ø Cardamom                         1tsp   (powdered)

Ø Jeelebi clolour                    one pinch

Ø Ghee                                     1 cup

Ø Kismiss& nuts                       1 cup

Ø Milk                                       optional

     (you can use one part milk instead of water )

PREPARATION:

Ø Pour 1 tsp ghee in a pan, roast the sooji until the nice aroma wafts, keep aside.

Ø Boil 2 ½ cups of water, add sugar and jeelebi colour. Let the sugar dissolve completely. Add sooji to it. Keep stirring to avoid lumps.

Ø Keep on pouring ghee in small quantity every now and then until the mixture becomes solid.

Ø Remove from heat. Add cardamom, nuts &kismisses.

  

    (Can use condensed milk, chopped pineapple to this mixture)

                                                      

                          

TANDOORICHICKEN

                        TANDOORICHICKEN

INGREDIENTS:

v  Chicken                      1kg

v  Chillypaste                 3tblsp

v  Chillypowder              2tsp

v  Turmericpowder         1tsp

v  Curd                            ½ cup

v  Cornflour                     2tsp

v  Cinnamon                    3 nos

v  Cloves                         2 nos

v  Pepper                         3 tsp

v  Cardamom                   2 nos

v  Oil                                3tsp

(dry roast the cinnamon .cardamom and pepper and powder it)

Prepraration:

v  Mix everything and apply over the chicken pieces keep it in the refregerator for 30 minutes and grill the chicken in the pre heated oven at 200 degree .

v  Once it is grilled apply oil on the other side and again grill the chicken for 20 minutes.

v  Serve hot with pudhina chutney

SOYACHUNKS CUTLET

                                                   

                INGREDIENTS:

v  Soyachunks                      2cups

v  Potato                                 3nos

v  Onion                                  2nos

v  Egg                                      2 nos

v  Green chilly                      2 nos

v  Chillypowder                    2 tsp

v  Turmeric powder           ½ tsp

v  Ginger                               a small piece

v  Curry leaves                    1 stalk

v  Coriander leaves           1 stalk

v  Fennelseeds                    1tsp

v  Cinnamon                          3nos

v  Cloves                                 2 nos

v  Oil                                        as per required

(powder the cinnamon, fennelseeds & cloves )

METHOD

v  Soak the soya chunks in water for 30 minutes and cook the chunks . Squeeze the water well .

v  Cook the potato . Smash the potato and the chunks.

v  Pour 1 tsp  oil   in a pan . Saute  onion, chilly &  ginger.  Add it to the smashed mixture,

v  Add  chillypowder ,turmeric powder,  cornflour, curry leaves  ,corainder leaves, egg &  garam masala . Mix well.

v  Refrigerate  for 15 minutes

v  Take a ball sized mixture and flatten them well .Fry  in the heated oil till they are golden brown.

                   

GINGER PACHADI

                          

INGREDIENTS

GINGER                        25 GM

GARLIC                         A POD OF

GREEEEN CHILLY        2NOS

CHILLY POWDER        4 TSP

TURMERIC POWDER    1TSP

TAMARIND                    50GM

JAGGERY                       25 GM

OIL                                 ½ CUP

SALT                           AS PER REQUIRED

MEHTOD

·        Grind the ginger coarsely, then extact the  juice and keep aside.

·        Pour oil in a pan ,saute the ginger ,  garlic & chilly   till it becomes brown.

·        Add tamarind extract, then chillypowder, Turmeric powder &  Salt. Cook it in a low flame  till it becomes thick .

·        Add jaggery to taste.

  

AVIAL

                                          

IINGREDIENTS:                

DRUMSTICK                                          3NOS

BRINJLAL                                            100GM

CARROTS                                            100GM

YAM                                                     100GM

LONG BEANS                                       100GM

YELLOW CUCUMBER                           100GM

WHITE PUMPKIN                                  100GM

GREEN CHILLIES                                 8NOS

RAW BANANA                                       1NO

CURD                                                    1 CUP

FRESH COCONUT                                 1 CUP

CURRY LEAVES                                    1 STALK

COCONUT OIL                                       2TBL SP     

SALT                                                     AS PER REQUIRED

METHOD

• COOK ALL THE VEGETABLES WITH ENOUGH WATER  & SALT, ADD 3 GREEN CHILLIES.
• GRIND  THE COCONUT WITH JEERA ,CHILLY. 
• ADD THE COCONUT AFTER THE VEGETABLES ARE COOKED&   STIR WELL,
•  ADD CURD  ,LET  IT BOIL.
• FINALLY ADD CURRY LEAVES   AND  SPRINKLE   COCOCNUT OIL.  PUT OFF THE FIRE.

PINE APPLE PACHADI

                                             

 INGREDIENTS

v   PINE APPLLE                2CUPS  CHOPPED

v   GREEN CHILLIES           2

v  GINGER                           A SMALL PIECE  (CHOPPED)

v  WATER                            ½ CUP

v  GRATED COCONUT      1 CUP

v  DRY RED CHILLY          2

v  MUSTARD SEDDS            1TSP

v  CURD                               ½ CUP

SEASONING

v  MUSTARD SEEDS                  1TSP

v  OIL                                          2TSP

v  DRY RED CHILLY                 3 

v  CURRY LEAVES                    1 STALK   

PREPARATION:

v  COOK THE PINE APPLE WITH ½ GLASS WATER WITH GREEN CHILLY

v  GRIND THE COCONUT WITH WITH RED CHILLY ADD MUSTARD SEEDS.

v  ADD THE COCONUT PASTE TO THE COOKED PINE APPLEIN ALOW FLAME

v  FINALLY ADD CURD    AND MIX WELL.

v  FOR SEASONING-  SEASON THE MUSTARD SEEDS A,CURRY LEAVES AND DRY RED CHILLY TO THE  MIXTURE