Uzhunnu Vada

                                                

Ingredients

1.  Urud Dal - 1 cup
2.  Ginger- 1 big piece
3.  Curry Leaves- few
4.  Green Chilly- 2 medium size
5.  Salt to taste

How to Cook.

1. Soak Urud Dal for 5 to 6 hours.
2. After 6 hours  grind the urud Dal to a fine paste  , please make sure to get a creamy paste.
3. Grind the ginger , curry leaves , green chilly, salt just for one round.
4. Mix the above grinded ingredients with the Dal paste.
5. Make oval shaped patties, shallow fry the patties.

Chicken Fry

                                  

Ingredients

1. Chicken - 1/2 kg
2. Oil for deep frying.

 For Marinating

1. Ginger Garlic Paste-  2 tbsp
2. Turmeric Powder-1 tsp
3. Chilly Powder- 3 tbsp
4. Garam Masala - 2 tbsp
5. Coriander Powder-1 tsp
6. Pepper Powder-1 tsp
7. Salt to taste

How to Cook

1. Wash the chicken pieces well. Soak the chicken pieces in turmeric water or vinegar solution for 30 minutes.
2. Transfer the chicken pieces to a bowl , sprinkle the masalas, ginger garlic paste and drops of water over the pieces and mix well  such that the chicken pieces are covered with masalas.
3. Refrigerate it overnight.
4. Take the marinated chicken pieces and keep it outside for 2 hours.
5. Deep fry each of the pieces.
6. Garnish with Onions and serve hot.

     

Vegetable Pulao

This is an easy recipe !!

Ingredients

1. Basmati Rice  -  2 cups
2. Water - 3 cups
3. Pepper Corns - 1 tsp
4. Cinnamon - 3 inch piece
5. Cardamons - 5 Nos
6. Cloves- 10 No
7. Bay Leaves-4 No
8. Cumin Seeds-1 tsp
9. Green Peas - 1 cup
10. Cauliflower - 1cup
11. Beans- 1 cup
12. Onion- 2 No thinnly sliced
13. Ginger-2 tsp chopped
14. Garlic- 2 tsp chopped
15. Green Chillies- 3 No chopped
16. Coriander Leaves Chopped - 2 tbsp
17. Methi Leaves Chopped - 2 tbsp

For Garnish 

1. Onion - 3 No
2. Cashew Nuts - 10 No
3. Raisins -  15 No

How to Cook.

1. Soak rice in water for 30 minutes and keep aside.
2. Wash the florets and soak the cauliflower florets for 30 minutes .Keep this aside.
3. Deep fry the onions till brown and keep it aside.
4. Fry the cashew nuts , raisins and keep it aside.
5. In a pan , add 6 tbsp ghee . Add the cardamon , cumin seeds , cloves,pepper corns ,bay leaves , cinnamon  and saute till it splutters.
6. When they splutter , add the onions and saute till the onions turn translucent.
7.  Make a paste  with coriander and methi leaves, add to the mixture.
8. Add the chopped ginger and garlic , green chillies and saute. 
9. Add cauliflower florets , green peas, beans  and saute for 2 minutes.
10. Add the  drained rice.
11. Saute for 3-4 minutes taking care not to burn the rice kernels.
12. Add 3 cups of water , 2 tbsp lemon ,salt and bring to boil.
13. Reduce heat and cook covered for 20 - 25 minutes .
14. Once it is cooked , garnish with fried onion, cashew nuts, raisins and coriander leaves.
15. Serve Hot.

Chicken Chettinadu without Coconut

  

Ingredients   

1. Chicken - 1 kg
2. Cinnamon - 2 inch piece
3. Cardamons- 4 No
4. Cloves- 6 No
5. Cumin Seeds- 1tsp
6. Pepper Balls - 10 No
7. Onion- 2 large finely chopped
8. Ginger - Garlic Paste- 2 tbsp
9. Red Chilly powder- 2 tbsp
10. Garam Masala - 2 tbsp
11. Coriander Powder- 1 tsp
12. Turmeric Powder- 1 tsp
13. Tomatoes  - 2 No finely chopped
14. Lemon juice- 1 tsp
15. Curry Leaves
16. Oil - 5 tbsp
17. salt

  How to Cook.

1. Heat oil in a pan and add the garam masalas  ( Cinnamon , Cardamon, Cloves , few pepper balls,cumin) into it and let it splutter. When it crackles , add the onion and saute till brown.
2. Add ginger-garlic paste ,red chilly powder , coriander powder, garam masala , turmeric powder and saute for 5 minutes .
3. Add the tomato pieces and saute for 10 minutes till the oil becomes clear and the tomatoes get cooked well.
4. Add little water if necessary  ( only 1/4 cup of water should be added so that the tomatoes gets cooked well enough to get a gravy form.)
5. Add the chicken pieces and cook on high flame for 10 minutes.  Then add 1 cup of water , salt to taste , curry leaves  .
6. Close the pan, simmer the flame and cook till the chicken is tender and gravy is thick.
7. Finish the crushed pepper corns , lemon juice and curry leaves.
8. Serve hot with rotis or rice.