Chicken Cutlet

Ingredients

Chicken thigh/breast pieces
Potato - 1
Onion
Green chilli - 1/2
Garlic - 1clove
Ginger - small piece
Egg - 1
Bread crumbs - small amount
Chilli powder - 1/2 tsp
Coriander powder - 1/2tsp
Turmeric powder - 1/4tsp
Cilantro
Oil
Salt

Method

Boil the potato and mash it and keep aside
Marinate the chicken pieces with Chilli, coriander, turmeric powder and salt

Saute the marinated chicken in the oil once it cooked keep aside and cool down. Once it cool down grind the chicken with garlic and ginger. In the pan pour oil and put the chopped onion, green chilli. After 2 minutes put the potato, little bit of all the powders and salt saute it and then add the ground chicken and in low flame 3 minutes. Allow it for cool down then add 2 tsp of bread crumbs for binding and add cilantro. Now take a frying pan with oil, keep ready with one beaten egg in a bowl and bread crumbs in the plate. Roll out small portion of the mixture into lime size ball flatten it between the palms to give it shape(oval or circle). Dip the cutlet into the beaten egg and roll them in the bread crumbs to nicely coated then put it the heated oil fry pan, till they are golden brown. Chicken cutlet is ready to eat and serve with tomato ketchup.

Bisibelabath

Ingredients

Rice - 1 cup
Toor Dal - 1/2 cup
Tamarind - small round size
Onion - for sauteing
Beans - 15
Carrot - 1
Peas - 1 handful
Drumstick - half (optional)
Egg plant - 1 (optinal)
Ghee - 1 tsp
Oil
Mustard seed - 1 tsp
Curry leaf
Fenugreek seed - 5
Red Chilli powder - 1/4 tsp
Coriander powder - 1 tbsp
Sambar powder - 11/2 tbsp
Turmeric powder - 1/2 tsp
Asafoetida - 1 pinch
Salt

For Grinding the Masala

Coriander seed - 1 tbsp
Channa dal - 2 tbsp
Cumin seed - 1 tsp
Fennel seed - 1/4 tsp
Cinnamon stick - small
Cloves - 2
Cardamom -1
Kuskus - 1/4 tsp
Coconut - 2 tbsp
Red Chilli whole - 2

Method

Soak the Rice and dal for half an hour.

Soak the Tamarind.

Fry the ingredients mention above for grinding the masala and once it cool down grind the mixture into paste and keep aside.

In the cooker add the ghee and oil. Add mustard seed, fenugreek seed and curry leaf then add onion saute the onion till it golden brown in color. Then add the vegetables mention above one by one and put little salt and saute. After 3 minutes put red chilli, coriander, turmeric powder and asafoetida then add little water and saute. Then add the ground masala paste and little water saute well. Then add the tamarind paste. After 5 minutes Pour 4 cups of water, once it come to boil add the rice and dal put salt for taste. Put the cooker lid after 10 minutes yummy Bisibelabath ready to eat. Serve with Pappad or vadagam or beetroot fry or avarakkai(broad beans) fry.

Rasam

Ingredients

Tomato - 1
Tamarind - small round size
Water - 6 cups
Oil - 1tsp
Red Chilli - 1
Rasam powder - 21/2 tsp
Garlic - 3 cloves
Turmeric powder - 1/4 tsp
Asafoeetida powder - 2 pinch
curry leaf
Cilantro
Salt

Method

Take the bowl pour the water, soak the tomato, tamarind and salt. Keep a side for 15 minutes. Then smash altogether.

Crush the garlic and keep a side.

Heat the oil and put the red chilli, rasam powder, turmeric powder, crushed garlic, curry leaf and asafoetida powder. Saute for 1 minute and pour the tomato tamarind water filter the chunks.  Put the cilantro. Wait for the bubbles to come. Once it started boiling switch off the stove. Tasty and yummy rasam is ready to eat with rice.

Note: See my Rasam Powder under the lable powders.

Egg Plant Chutney

Ingredients

Egg Plant - 2
Tomato - 1 small
Onion - 1/2
Green Chilli - 2
Red Chilli - 1
Channa dal - 1tsp
Urad dal - 1 tsp
Oil
Salt

Method

Cut the egg plant into dice and cut the tomato and onion.

Heat oil in a pan. Add diced egg plant, onion, tomato and chilli's, saute for 5 minutes and add half cup of water and close the lid and keep the flame low for 10 minutes. After 10 minutes altogether come to little mashy consistence pour it into the mixer jar and keep a side. Now saute channa dal and urad dal and put together in the jar. Leave it for cool down. Then add salt and grind it. Yummy egg plant chutney is ready now to eat with Idly and Dosa.

Paruppu Urundai Kulambu

Ingredients

Channa dal - 1/4 cup
Toor dal - 1 hand full
Red Chilli(whole) - 1
Onion
Oil
Mustard Seed
Curry leaves
Tomato - 1
Fenugreek seed - 3 or 5
Fennel seed - 5
Tamarind - small round size
Red chilli powder - 1/2 tsp
Corriander powder - 2 1/2 tsp
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp (optional)
Coconut - 10 small pieces
Salt

Method

Soak the channa dal and toor dal for 2-3 hours and grind coarsely with 1 whole red chilli and some fennel seed. Make a small ball and steam it in the idly cooker for 10 -15 minutes. Take out the small balls and keep a side.

Soak the tamarind and extract.

Grind the coconut and 3 or 4 small pieces of onion together and make a fine paste.

Heat the oil add the mustard seed, fenugreek seed, curry leaves. Then add the chopped onion fry till golden brown then add tomato. After 3 minutes add red chilli powder, corriander powder, turmeric powder (sambar powder optional) and salt add water. After 2 minutes add ground coconut paste and allow to boil and then slow cook for 10 minutes. Pour some water if necessary.  Add the small balls in to the Kulambu. After 3 minutes add the tamarind extract slow cook for 10 more minutes. Now yummy Paruppu Urundai Kulambu is ready to eat.

Spinach Dal(parupu)

Ingredients

Spinach - 1 packet
Dal(Thuvaram Parupu) - 1/4 cup
Oil
Whole Red Chilli - 1
Green Chilli - 1
Mustard seed and Urad dal
Garlic - 1 clove minced
Onion little amount minced
Tomatao - 1
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - pinch
Salt

Method

Pressure cook the dal and mash it and keep a side
Cut the Spinach into small

Heat the oil add whole red chilli into two pieces then add mustard seed and urad dal. Add onion and green chilli saute for 2 minutes then add tomato. After two minutes add red chilli, corriander and turmeric powder, asafoetida and salt. Then put the spinach and saute well for 5 minutes and then add the cooked dal pour water for your consistency and taste the salt level, pressure cook for 5 minutes. Easy and yummy Spinach dal is ready now. Good with rice and chapati.