Vazhaipoo Vadai (வாழைப்பூ வடை)

Cooking Time: 30 mins
Servings: 4 people

Ingredients

• 1 - Vazhaipoo (cut the buds ,and chopped them well )
• 2  cups - Channa dhal  ( soak them well 2 hours )
• 4 - Green chillies
• 4 -Red chillies
• 2 tsp -Sombu
• 1 tsp - Jeera
• 1 tsp - Fresh Ginger
• 1 -Onion ( chopped )
• Asafortida powder - a pinch
• Curry leaves few
• Coriander leaves 
• Salt to taste
• Oil -( deep frying )

Procedure

1.  Mix the red chillies, sombu, jeera, channa dhal in a blender and blend them well. Add a little (extremely little) amount of water.
2. Then add vazhaipoo,onion,green chillies, curry leaves, salt, ginger, asafortida powder and mix well.
3. Take a lemon size ball and keep it in your left palm and gently pat it with your right palm. Fry it in heated oil in a pan until they turn golden brown.
4. This is best served without a side dish, but if needed, chutney will work very well.

Pav Bhaji (பாவ் பாஜி)

Cooking Time:
Servings: 1 person


Ingredients

•  12 -Pav buns
• 3 - Potatoes
• 1 - Carrot
• 1/2 cup - Beans
• 1/2cup -Peas
• 1 - Onion ( chopped)
• 2 - Tomatoes ( chopped)
• 2 - Green chillies ( chopped)
• 2 tsp -Ginger,Garlic paste
• 1 tsp -Sombu
• 1 tsp -Red chili powder
• 1 tsp -Coriander powder
• 1 pinch -Turmeric powder
• 1/4 tsp -Cumin powder
• 1 tsp -Garam masala powder
• 2 tsp -pav bajji powder
• 1 tsp -Lemon juice
• 1 cup -Coriander leaves
• 2 tsp -butter
• 1 tsp -oil
• salt to taste

Procedure

1. Heat a pan with oil add the onions,fry till add tomatoes,salt and all the powder and till the oil floats on top.
2. Add cup of water and  let it cook to boiling the all vegetable with a maser keep mashing the mixture let it cook nicely .when all the vegetable are cooked thoroughly garnish with coriander leaves and lemon juice. Serve with Pav
3. Dinner rolls can be used pav.still open the dinner rolls.Apply little butter on the tawa and roast the pav till hot and soft.
4. Serve hot with pav bajji and tomato sauce / green chutney.

Vegetable Puff (வெஜிடபிள் பப்)

Ingredients

• 1 cup -All vegetables
• 1 tsp -Chaat masala
• 1 tsp -Coriander powder
• 1 tsp -Red chilli powder
• 1 pinch -Turmeric powder
• 1 tsp -Cumin seeds
• 1 tsp -Ginger,Garlic paste
• 1 tsp -Lemon juice
• 1 bunch -Coriander leaves (chopped)
• 1 tsp -Oil
• 1 number -Puff sheets
• Salt as per taste

Procedure
1. Take all vegetables then cut them into small pieces. Boil,and keep it aside.
2. Take a pan add oil to it then add cumin seeds, turmeric powder, ginger and garlic paste, salt, red chilli powder, saute them then add all vegetables, coriander powder,coriander leaves.mix them, then add chaat masala powder,latly add lemon juice mix well.once it is done transfer it a plate let it cool down.
3. Take puff sheets make it into different shapes add stuffing into it. add little water to the edges and close the puff keep it in the fridge for 5 mins.
4. Preheat the oven at 450 degrees and keep it for 10 mins.Vegetable puff is ready.

Vazhaipoo Poriyal (வாழைப்பூ பொறியல்)

Cooking Time: 30 mins
Servings: 4 people

Ingredients

• 1 - Vazhaipoo 
• 1/4 Tsp - Mustard Seeds
• 1/4 Tsp -Urad Dhal
• 2 -Red Chilies
• 1 -Onion ( Small Size)
• Few curry leaves
• 2 Tsp -Coconut ( Grated) 
• 1/4 Tsp Turmeric Powder 
• Salt to taste
• 1 Tsp -Oil 
•  Asafoetida (பெருங்காயம்)

Procedure

1. Clean the Banana Flower, and chop it.
2. In a kadai  put the oil and add mustrad seeds,add urad dhal, red chillies, asafoetida powder and fry till urad dhal light brown , Add curry leaves and fry for a while. 
3. Add the Banana Flower and fry nicely ,add turmeric powder, salt and cover cook 10 to15 minutes.
4. Add grated Coconut and saute it for few minutes.

Gulab Jamun (குலாப் ஜாமூன்)

Cooking Time: 20 - 30 mins
Servings: 40 Gulab Jamuns 


Ingredients

• MTR Gulab Jamun Mix (or any other)
• Oil/Ghee
• 800g/20 oz of Sugar
• Cardamon (powdered)
• 1/2 cup of Water

Procedure

1. Add the water to the mix, and knead gently into a dough. Set aside for 5 mins.
2. Make small balls out of the dough, and fry them in a heated pan of oil/ghee over a low flame until they all turn golden brown.
3. Sugar Syrup : Add the sugar and equal of water, then boil for 15 mins. 
4. Then soak the Jamuns in the sugar syrup, add the Powdered Cardamon.
5. You are now ready to serve.

Ghee Rice (நெய்ச் சோறு)

Cooking Time: 30 mins

Servings: 4 people

Ingredients

• 2 Cups of Basmati Rice (Non Cooked/Washed)
• 2 Bay Leaves
• 1 Cinnamon
• 2 Cloves
• 3-4 Green Chilies (Chopped in two pieces per chili)
• 1 Large Onion (Chopped)
• 1 Cup of Coconut Milk
• 1 tsp of Ginger Garlic Paste
•  1 tbsp of Ghee
• 1 tbsp of Oil
• Salt for Taste

For Garnishing

• Coriander Leaves
• Cashews (Fried)

Procedure

1. In a pan of heated oil, add the Bay Leaves, Cinnamon, Cloves. Fry them together.
2. Add the onions and green chilies, then fry them together for 5 mins. Now add the Ginger Garlic Paste. 
3. Now add the rice, coconut milk and 3 Cups of Water. Now add the Salt.
4. In a cooker, add all of this, then let it steam for about two whistles, or in an electric cooker.
5. After add the ghee and cashews, mix it nicely with the rice.
6. Garnish with Coriander Leaves.

Vegetable Kuruma (காய்கறி குருமா)

Cooking Time: 30 mins
Servings: 4 people

Ingredients

• 1 Small Cauliflower
• 15 Beans (Chopped)
• 1 Potato (Chopped)
• 1 Large Onion (Chopped)
• 2 Carrots (Chopped)
• 1/2 cup of Peas
• 1 Tomato (Chopped)
• 1 tbsp of Ginger Garlic Paste
• 3-4 Green Chilies
• 1 Piece of Cinnamon
• 2 Cloves
• 1 Bay Leaf
• 1 tbsp of Pottu Kadalai
• 1/2 tsp of Poppy Seed
• 1/2 tsp of Fennel Seed
• 1/2 cup of Coconut
• Pinch of Turmeric Powder
• Salt for Taste

For Garnishing

• Coriander Leaves

Procedure

1. Have the Coconut, Poppy Seed, Fennel Seed, Green Chili, and Pottu Kadalai blended together.
2. In a heated pan of oil, add the Bay Leaves, Cloves, Cinnamon. Fry them in a pan. Add the onions, and fry until they turn light brown. 
3. Add the tomatoes, stirring it for 2-3 mins. Then add the Ginger-Garlic Paste. 
4. Add all the vegetables, turmeric powder, and Salt. Add a Cup of water, add cover it with the lid. Let the vegetables cook for 10-15 mins.
5. Add the Coconut Mix (from Step 1) to the pan. Stir it, then let it cook for 10 mins. 
6. Turn the stove off, and garnish with Coriander Leaves
   

 

Uthapam (வெஜிடபிள் ஊத்தப்பம்)

Cooking Time:
Servings:


Ingredients

• Dosa batter
• 1 -Onion ( chopped)
• 1 -Tomato ( chopped)
• 1 -Capsicum ( chopped)
• 1 -cup Coriander leaves ( chopped)
• 2-Table spoons Idli podi with Gingili Oil (Sesame seed oil)
  

Procedure

1. Dosa batter and spred on dosa tawa.
2. Uthappam has to be small and thick .spread onion,tomato,cappicum,corinder leaves pour some oil on the sides.
3. After sometime turn the dosa and cook until you get a nice golden color,after turn the dosa spred idli podi.
   

Onion Sambar (வெங்காய சாம்பார்)

சாம்பார்

Cooking Time: 45 mins
Servings: 4 people

Ingredients

• 2 tsp - Biriyani rice
• 2 - Red Chilies
• 3 tsp - Corainder seeds
• 2 tsp - Besan dal
• 2 tsp - Venthiyam
• 1/2 tsp Perungayam
• 15 - Small onion
• 2 -Tomato
• 1 1/2 cup -Toordal
• 3/4 cup -moong dal
• 3/4 tsp - Red chili powder
• 1/2 tsp - Turmeric powder
• 2 - Green chilies
• 2 tsp -Tamarind juice
• 1/2 tsp -Mustard seed
• 3/4 tsp - Jaggery
• 1 small bunch - Coriander leaves
• Few curry leaves
• Salt to taste
• 1 tsp -Oil

Procedure

1. Now mix toordhal and moongdhal , put it in a cooker, add 2 cup water turmeric power boil them for 2 whistle or 5 minutes.
2. Now heat a kadai with 2 tsp oil and fry the above incredents in the order given below first red chilies, coriander seeds, rice, besandhal, venthiyam, perugayam turn off the flame allow to cool down, and mix it and make powder, kept it asaid.
3. Heat a kadai with 2 tsp oil add musterd seeds and curry leaves, add small onion cook for 1 minute, then add tomatoes. cook for 1 minute, now add masala powder and tamarind juice, add green chilies, salt,  cook for 5 to 10 minutes.
4. Now add the jaggery. cook for 1 minutes.
5. Now turn off the flame and garnish it with coriander leaves.

Chettinad Chicken Kozhambu (செட்டி நாடு சிக்கன் குழம்பு)

Cooking Time:30 mins
Servings: 4 people

Ingredients

• 1/2kg Chicken
• 30 Small Onion or Big Onion -2
• 2 -Tomatoes (small size)
• 20 pods -Garlic
• 2 teaspoon -Ginger,Garlic paste
• 1 tablespoon -Chilli Powder
• 2to3 tablespoon -Corinder Powder
• 2 teaspoon -Lemon juice
• For Marination
• 2tablespoon -Curd
• 1teaspoon -Turmeric Powder
• 2teaspoon -Chilli Powder
• 2teaspoons -Salt
• 1teaspoon -Ginger,Garlic Paste
• ForSesoning
• 2 -Cardomom
• 2smallpieces -Cinnmom
• 2 -Cloves
• Bay leaf small piece
• Star anise -small piece
• Mint leaf - little
• Curry leaf -little
• 1 teaspoon -Fennal seed
• For Grinding
• 2 table spoons -Cocunut
• 5 -Cashewnut
• 1 teaspoon -Fennel seed

Procedure

1. Wash the chicken pieces nicely . Marinate with the items given in 'to marinate'
2. Let it stay for 1 hour . Mince the onion, garlic and tomatoes ,Grind items in 'to grind to a smooth paste.
3. Keep the cooker in the stove in 1 table spoon of oil season the kozhambu with the items in 'to season'
4. Saute the onion, ginger garlic paste and tomatoes one by one nicely.
5. Add thechilli powder,corinder powder.
6. Add 2 to 3 cups water (if gravy is thick water can be added latter also)
7. Put the salt needed ( Remember 2 teaspoons of salt was added while marinating) mix everything well.
8. Close the cooker and put the weight
9. Once the steam starts coming reduce the flame to medium, cook for 8 to 10 minutes
10. Wait for the pressure to get relesed, open the cooker and the grinded paste
11. Let the gravy boil for 5 minutes
12. Now if the gravy is thick then the consistency you need, water can be added, check for the salt and hot taste and if any correction has to be made it can be done now .If you find the gravy too watery even after 5 to 8 minutes of boiling little coriander powder can be added.
13. Once everying is well mixed and the gravy looks perffect switch off the stove.
14. Add the lemon juice and mix well
15. Garnish with coriander leaves
16. Chettnad chicken gravy is ready.

Brinjal Kuruma (கத்திரிக்காய் குருமா)

Cooking Time: 30 mins
Servings: 4 people

Ingredients

• 4 Brinjals (without cutting the whole brinjal, run your knife on four sides of it)
• 1 Large Onion (chopped)
• 1 Large Tomato (chopped)
• 2 tsp of Ginger-Garlic Paste
• Small piece of Cinnamon
• 2-3 Small Cloves
• Small Piece of Kalpasam
• 4 Green Chilies
• 1/2 tsp of Poppy Seeds
• 1/2 tsp of Fennel Seeds
• 2 Cashews
• 1/4 Cup of Coconut
• 2 tsp of Coriander Powder
• Salt for taste

For Garnishing

• Coriander Leaves

Procedure

1. Fry the Green Chilies, Poppy Seeds, Fennel Seeds, Cashews, Coconut, and Coriander Powder together in a pan of heated oil. Then blend them together in the blender. Keep this separately.
2. In a pan of oil, add cinnamon, cloves, and Kalpasam. Fry them together. Now add the onions, and fry them until they turn golden brown.
3. Add the Brinjal and tomato, also add the salt. fry them all together for two minutes.
4. Add the Ginger-Garlic Paste, fry them lightly. Now add the blended mixture in. Add 1 cup of water, then stir. Close it with the lid, and let it cook for 15-20 mins.
5. Garnish with Coriander Leaves. Serve with Chapathi, Dosa, Idli, etc.

Shrimp Masala (செம்மீன் மசாலா)

Cooking Time: 30 mins
Servings: 5-6 people people

Ingredients

• 1/2 lb Shrimp
• 1/2 cup Tamarind Juice
• 2 cups of Chopped Onion (small)
• 2 tbsp Sambar Powder OR 2 tbsp of Red Chili Powder
• A pinch of Turmeric Powder
• A pinch of Vadagam
• 1/2 tsp of Mustard Seeds.
• Salt for Taste
• Oil

Procedure

1. In a pan of heated oil, add the mustard seeds and onion. Fry them together until the onion turn golden brown.
2. Add the shrimp, tamarind juice, sambar/red chili powder, turmeric powder, salt, and 2 cups of water. Stir it a little bit, then cover it with the lid. Let it cook for 20-30 mins. (until it turns gravyish/thickens)
3. Serve it with rice, or use it as a side dish.

Chicken Tikka (சிக்கன் டிக்கா)

Cooking Time: 30 mins (not including marinating time)
Servings: 5 people

Ingredients

• 4 pieces of Chicken Breast (chopped in small squares)
• 1 Large Onion (chopped in small pieces)
• 1 Capsicum (chopped in small pieces)
• 1 Large Tomato (chopped in small pieces)
• 2 tsp Red Chili Powder
• A pinch of Turmeric Powder
• 1 tsp Kastoori Methi (Fenugreek Leaves)
• 1 tsp of Ginger-Garlic Paste
• 3 tbsp of Yogurt
• 1/2 tsp of Coriander Powder
• 1/2 tsp of Garam Masala
• Salt for Taste
• Oil
• Red Color (optional)
• 1/2 tsp of Lemon Juice

For Garnishing

• Chaat Masala
• 1/2 tsp of Lemon Juice

Procedure

For Marinating

1. In a bowl add all the ingredients (NOT For Garnishing ones). Then rub it into all the chicken pieces, and vegetable pieces.
2. Place it in the refrigerator for 2 hrs.
3. Afterwards place all the chicken and vegetables patternly in a wooden skewer (boil the skewer first)
4. Spray oil on the chicken tikkas. Then with the oven preheated to 400 degrees, place the tikkas in there. Let them cook for about 15 minutes, then flip to other side and let them cook for another 15 mins.
5. Take them out, pour some lemon juice, and garnish it with Chaat Masala

Thatta Payir Puli Kulambu (தட்டப்பயிறு புளிக் குளம்பு)

தட்ட பயிர் புளிக்குளம்பு

Cooking Time: 1 hr
Servings: 5 people

Ingredients

• 1 cup of Thatta Payir
• 1/2 cup of Tamarind Juice
• 15-20 Small Onions
• 1 Small Tomato
• 3-4 Brinjal
• 1/4 tsp of Mustard Seeds
• 2 tbsp Sambar Powder OR 2 tbsp Red Chili Powder
• A pinch of Turmeric Powder
• 1/4 Cup of Coconut
• A little amount of Curry Leaves
• Salt for Taste
• Oil

Procedure

1. Have the thatta payir already cooked (boiled) and keep it aside.
2. In a pan of oil, add the coconut and half of the number of onions, and fry them until they turn ashy brown.
3. Take that and blend them in the blender.
4. In a pan of oil, add the mustard seeds and curry leaves and the leftover onion (NOT the blended ones), and brinjal. Fry them all together for about five minutes or until they turn light brown.
5. Add the tamarind juice (also mix some water for non thickness), Turmeric/Sambar Powder, Salt to this. Stir the mixture a little, then cover it with the lid. Let it cook for 10-15 mins.
6. Now after letting the mixture cook, add the thatta payir to this mixture. Stir it again, then close, and let it cook for another 15-20 mins.
7. After that, add the blended mixture of coconut and onions to the pan, and stir it up a bit.
8. Close the lid and let it cook for another 10 mins.
9. Afterwards you are ready to serve, you may serve with rice or use it as a side dish.

Masala Vadai (பருப்பு மசால் வடை)

Vadai

Preparation Time: 5 mins
Cooking Time: 30 mins
Servings: 24 vadais


Ingredients

•  2 Cups of Bengal Gram Dhal
• 1 Large Onion (chopped)
• 2-3 Green Chilies (chopped)
• 2 Red Chillies
• A small piece of Ginger (chopped)
• A few Curry Leaves
• 1 tsp Sombu
• 1 tsp Cumin
• Salt for Taste
• Oil

Procedure

1. Soak the Dhal for an hour, and then drain he water from the dal.
2. Now add the dhal, red chilies, and sombu into a blender. Now blend them together.
3. Taking out the blended mix, and putting it into a bowl. Add the onion, ginger, green chilies, and cumin with it.
4. Flatten the balls between dampened palms and slide them, a few at a time, into the hot oil. Deep fry on medium heat till the vadais turn golden brown and are completely cooked.
5. You are now ready to serve along with a favorite chutney.

Tandoori Chicken (தந்தூரி சிக்கன்)

Tandoori Chicken

Cooking Time: 45 mins (not including marinating time)
Servings: 8 people

Ingredients

• 8 Chicken Legs
• 2 tbsp Coriander Powder
• 2 tsp Cumin Powder
• 1 tbsp Red Chili Powder
• 3 tbsp Ginger - Garlic Paste
• 1 tsp of Kastoori Methi
• Chat Masala for taste
• 2 tsp Pepper Powder
• 1 tsp Turmeric Powder
• 11/2 Yogurt
• 2 tsp Garam Masala
• 1 Lemon
• Red Food Color (optional)
• Salt for Taste
• 1 tbsp Oil

For Garnishing

• 1 Capsicum (Sliced)
• 1 Lemon (Sliced)
• 1 Lime (Sliced)
• 1 Onion (Sliced)

Procedure

1. Before beginning take all the chicken pieces and run your knife throught into the flesh and cut dash so that the marinating can penetrate inside the chicken.
2. Marinate the chicken with Coriander Powder, Cumin Powder, Red Chili Powder, Ginger - Garlic Paste, Pepper Powder, Turmeric Powder, Yogurt, Garam Masala, Lemon, Red Food Color (optional), Salt, and oil.
3. Spread it around the chicken.
4. Let it sit in the fridge marinating for 3-4 hrs.
5. Preheat your oven to 425 degree Fahrenheit. Cook for 15 mins, then flip the chicken over. Let it cook for another 15-20 mins. Remove from oven.
6. Remove from oven and serve hot, garnished with sliced onions and lime wedges, lemon slices and Capsicum Slices, (and anything else you favor in). Also it can be heated on griddle if serving later.

Jaggery Pongal (சக்கரை பொங்கல்)

Sakkara Poongal

Cooking Time: 30 mins
Servings:  4-5 people
Ingredients

• 1 Cup of Raw Rice
• 1/2 cup of Moong Dal (fried)
• 1/2 Cup of Milk
• 11/2 Cup of Jaggery (Vellam)
• 2 tbsp of Ghee
• 10 Cashews
• 10 Raisins

Procedure

1. In a Pressure Cooker, add 2 Cups of Water, Milk, Rice, and Moong Dal. Let it steam for about 3-4 whistles.
2. In a large pan, add the Jaggery and melt it slightly. Now take the cooked rice/moong dal, and add it into the pan. Now take the cashews, raisins, and ghee, and add them into the pan.
3. Stir it up slightly, and it is now ready to be served.

Aaloo Paratha (ஆலு பராத்தா)

Aaloo Paratha

Cooking Time: 45 mins
Servings: 4-5 peopleIngredients

• 200g of Chapathi Atta
• 1/2 tsp Chat Masala
• 1/2 tsp Turmeric Powder
• 2 tbsp Cooking Oil
• 1/2 tsp Cumin Powder
• 4 Green Chilies
• 1/2 of a bunch of Coriander Leaves
• 1/2 tsp Lemon Juice
• 1 Large Onion(Chopped)
• 4-5 Potatoes (Boiled & Mashed)
• Salt for taste

Procedure

1. Have a pan of oil ready at the stove. Now add the onions, and fry them, now add the green chili and lightly stir/fry it.
2. Now add the Turmeric Powder, Chat Masala, Cumin Powder with the potatoes, and salt. Stir it up.
3. Turn off the stove. Add the lemon juice, and coriander leaves, mix it up. Keep this mix separately.
4. Add water to the Chapathi Atta just enough to make soft dough. Now take a bit out of that make it into a ball, flatten it, then take some of the mix and put it on it. Gather edges together and seal them at the top. Roll it again flatting but thickly (so that stuffing won't come out).
5. Place it on the heated pan, when it  gets heated apply oil on top of it. Keep turning simultaneously until it gets golden brown.
6. It is ready, repeat the process with the rest of the mix.
7. It is ready to be served with curd or anything else favored!

Vegetable Cutlet (வெஜிடபில் கட்லட்)

Cutlet

Cooking Time: 30 mins
Servings: 5-6 people

Ingredients

• 3 Small Potatoes (boiled & mashed)
• 1 carrot (boiled and mashed)
• 15 Green Beans (boiled and mashed)
• 1/2 cup of peas (boiled and mashed)
• 1/2 tsp of Garam Masala Powder
• 1/2 tsp of Mango Powder (Amchur Powder)
• 2 Green Chilies (Chopped)
• 1 Ginger (Chopped)
• Handful of Coriander Leaves
• 1 tbsp chopped cashew nuts
• 1/2 a piece of Cardamon
• 2 pieces of Cloves
• 1 cup Bread Crumbs
• 3 tbsp All Purpose Flour or Maida
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• Salt for Taste
• Oil

Procedure

1. After you have all your vegetables boiled up and mashed, keep it separately.
2. Have a pan out, then pour oil it. Add the cashews, cardamons, and cloves together, then fry it.
3. Now add the green chilies and ginger, and fry/stir these too.
4. Add the Garam Masala, Mango Powder, Red Chili Powder, Coriander Powder, and Cumin Powder. Now lightly stir/fry it.
5. Now add the mashed vegetables, salt. Now stir it all up. Add the coriander leaves, and turn the Stove off. Keep this separately.
6. Have the All Purpose Flour mixed with a bit of water, and have it separately. Have the Bread Crumbs in a plate separately too.
7. Now take some of the vegetable mix, roll it into a ball, then flat it, dip it into the All Purpose Flour then the Bread Crumbs, and fry it.
8. Repeat the process with the rest of the mix, and try to keep them equal for a good turnout.
9. Now it is ready to be served with chutney, or sauce.

Chili Chicken (சில்லி சிக்கன்)

Chili Chicken

Cooking Time: 45 mins
Servings: 4 people

Ingredients

• 1/2 lb of Chicken Breast
• 1 Egg
• 1 tbsp of Ginger Garlic Paste
• 2 tsp of Cornflour
• A pinch of Aji-No-Moto
• 2 tbsp of Soy Sauce
• 1 tbsp of Chili Paste
• 1 tbsp of Tomato Ketchup
• 1 Large Onion (Chopped in big pieces)
• 1 Capsicum (Chopped in big pieces)
• 3 Whole Red Chilies
• 1/2  Cup of Spring Onions (Chopped in Big Pieces)
• Salt
• Oil

Procedure for Marinating

1. Mix the chicken with egg, ginger garlic paste, Aji-No-Moto 1/2 pinch, Soy Sauce 1 tbsp, 1tsp of Cornflour, and Salt for taste.
2. Nicely mix it, then let it settle in the refrigerator for an hour
3. Fry it in the oil and keep it separately before cooking.

Procedure

1. Have a pan of oil heated, then add the whole red chili, and onions. Let it fry for 2 mins.
2. Add the capsicum and the spring onion, lighlty fry it.
3. Add the fried chicken, then add the leftover Aji-No-Moto, Soy Sauce, Cornflour, and Salt. Let it cook for about 5 mins.
4. Add Ketchup then let it cook for 2 mins, and then turn the stove off.
5. Now It is ready to serve!!!

Egg Fried Rice (எக் ப்ரைட் ரைஸ்)



Egg Fried Rice



Cooking Time: 1 hr
Servings: 4 people

Ingredients

• 2 Cups of Basmati Rice (Cooked)
• 2 Eggs (Scrambled)
• 1 Large Onion (Chopped)
• 1 Capsicum (Chopped)
• 1 Small Ginger (Chopped)
• 1 Carrot (Chopped)
• 10-15 Beans (Chopped)
• 1/2 Cup of Chopped Cabbage
• 1/2 Cup of Peas
• 1/2 Cup of Spring Onion
• 1 tbsp of Soy Sauce
• 1/2 tsp of Chili Paste
• A pinch of Aji-no Moto
• 1/2 tsp of Black Pepper (Powdered)
• 1/2 tsp of Turmeric Powder
• Salt for Taste
• Oil

For Garnishing

• Coriander Leaves

Procedure

1. Have a pan of oil ready, fry the onions until they get light brown.
2. Add all the vegetable with Aji-No-Moto, Soy Sauce, Chili Paste, Black Pepper, Salt, and Turmeric Powder. Stir it a bit.
3. Top it with the lid and let it cook for 15 mins.
4. After add the eggs, and rice. Stir and mix it thoroughly.
5. Now turn off the stove, and garnish it with the coriander leaves, and now ready to serve.

Pasi-Parupu Payasam (பாசிப் பருப்பு பாயாசம்)

Pasi-Parupu Payasam

Cooking Time: 30 mins
Servings: 4 people

Ingredients

• 1 Cup of Moong Dal
• 11/2 Cup of Jaggery (Vellam)
• 8-10 Cashew Nuts (fried)(you can add how much ever favored)
• 8-10 Raisins (fried) (you can add how much ever favored)
• 2-3 Cardamons for scent
• A pinch of Saffron
• 1/2 tsp Ghee
• 1 tbsp of Coconut (Grinded)
• 1/2 Cup of Milk

Procedure

1. Add a drop of ghee into a pan, and fry the moon dal in it.
2. Afterwards add it into a cooker, then add 11/2 of water and milk and let them steam for 2 whistles.
3. Then open the lid and add Jaggery (Vellam) into the cooker, stir it for about 5 mins, then without closing the lid let it cook for 10 mins.
4. Then add the coconut, ghee, and cashews, raisins, and cardamon, stir it a bit.
5. Now Turn off the stove and let it settle a while, now your done!!!

Egg Masala (முட்டை மசாலா)



Egg Masala

Cooking Time: 30 mins
Servings: 4 people

Ingredients

• 4 Eggs (boiled)
• 1 Large Onion (Chopped)
• 1 Cup Tomato Puree
• 1 tbsp Ginger - Garlic Paste
• 1/2 tsp Turmeric Powder
• 2 tbsp Everest Egg Masala Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Red Chili Powder
• 1 tsp Lemon Juice (lemon squeezed)
• Salt for Taste
• Oil

For Garnishing

• Coriander Leaves

Procedure

1. Heat a pan of oil, then add the onions. Fry them until they turn light brown.
2. Add the ginger - garlic paste, lightly fry it, then add the tomato puree.
3. Add the Turmeric, Egg Masala, and Red Chili Powders. Now add the salt along with a cup of water. Top it with the lid, and let it cook for about 10 mins.
4. Now open it, and add the Garam Masala Powder with the eggs. Stir it slightly, and let the eggs dissolve in the masala by letting it cook for another 5 min.
5. Turn the stove off, add the lemon juice, and garnish it with the coriander leaves.

Kitchadi (ரவா கிச்சடி)



Kitchadi

Cooking Time: 25 mins
Servings: 4 people

Ingredients

• 1 cup of Rava (fried)
• Small Piece of Cinnamon
• 2 Small Pieces of Cloves
• 1 Large Onion (Chopped)
• 1  Small tomato (Chopped)
• 3-4 Green Chillies (Chopped)
• 1/2 Ginger (Chopped)
• 1 Carrot (Sliced)
• 10-15 Beans (Chopped)
• 1 Potato (Sliced)
• 1/4C Peas
• 1/2 tsp of Turmeric Powder
• Small Amount of Curry Leaves
• Salt for Taste
• Oil as needed

For Garnishing

• Coriander Leaves as needed

Procedure

1. Have your pan with oil heated until boiled
2. Add the cinnamon, cloves, curry leaves, and then you will be seasoning them
3. Add onions, tomatoes, green chili, and ginger and you need to fry them.
4. After they all are nicely fried, you will add the potatoes, beans, peas, and carrots, fry these.
5. Add the turmeric Powder, salt, and 2 cups of water, stir, then let it cook for about 10-15 mins
6. After it's nicely cook, add the Rava
7. Now stir them all together until it thickens
8. After complete, and serrated, you may sprinkle coriander leaves over the top
9. You have yourself Kitchadi!

Channa Masala (சன்னா மசாலா)



Channa Masala

Cooking Time: 30 mins
Servings: 4-5 people


 Ingredients

• 1 Cup of Channa Dal (boiled)
• 2 pieces of Cinnamon
• 2 pieces of Cloves
• 1 small piece of Bay Leaf
• 1 Large Onion (Chopped)
• 2 Small Tomatoes (Grinded Puree)
• 1/2 tsp of Ginger-Garlic Paste
• 1/4 tsp of Cumin Powder
• 1/4 tsp of Turmeric Powder
• 1 tbsp of Coriander Powder
• 1/2 tsp of Red Chili Powder
• 2 tsp of Chana Masala Powder
• 1/2 tsp of Garam Masala Powder
• 1/2 tsp of Chat Masala Powder
• 1 tbsp of Oil
• Salt for taste

For Garnishing

• Some Coriander Leaves
• Half Lemon (Squeezed)

Procedure

1. Heat a tablespoon of oil in a pan, then add the cinnammon, cloves, bay leaves. Then Stir (fry) it for a little while.
2. Add the onions to the pan, and stir it until it gets a little brown.
3. Add the ginger garlic paste, and stir it again.
4. Add the tomato puree, then stir it for about 5-10 mins. (until tomatoes get nicely cooked)
5. Add all the Cumin Powder, Turmeric Powder, Coriander Powder, Red Chili Powder, Chana Masala Powder, Garam Masala Powder, and salt with a cup of water. Stir it up nicely
6. Close it with the lid, and let it cook for about 10 mins
7. Add the boiled Channa Dal into the pan, then stir it up a bit. Close it with the lid, and let it cook for about 20 mins for it to thicken.
8. After it thickens, add the chat masala, stir it up.
9. Turn the stove off.
10. After it's settled in a separate dish or bowl, you may squeeze a lemon, sprinkle it wih coriander leaves.
11. You have yourself a Channa Masala!