Chettinad Vegetable Biryani

Ingredients :

• Small onions - 1/4 cup
• Red tomatoes - 2
• Ginger garlic paste - 1/2 tsp
• Green chillies - 2 [ slit ]
• Mint leaves - 1/4 cup [ finely chopped ]
• Coriander leaves - 1/4 cup [ finely chopped ]
• Mix vegetables - 11/2 cup [ cut into cubes ]
•  [ carrot, beans, capsicum, green peas and potato ]
• Bay leaf - 2 [ broken ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Oil - 2 tblsp
• Fresh ghee - 3 tbl sp
• Basmathi rice - 2 cups
• Coconut milk - 2 cups
• Water - as required

For making garam masala powder :

• Cinnamon - 2 sticks
• Cloves - 3
• Cardamom - 2
• Star arise - 2
• Mase flower - 2
• Nut meg - 1/2 tsp grated
• Fennel seeds - 1 tsp
• Black pepper - 1/2 tsp
•  [ fry all the ingredients in a dry pan till nice aroma comes. Then grind in a mixer to a smooth powder . ]

Method :

Heat oil and ghee in a pressure pan, add the bay leaf, green chilli, onion, ginger garlic paste and fry for few minutes. Then add chopped mint leaves and coriander leaves fry for 2 minutes in medium flame till the onion turns translucent. Then add chopped tomatoes and fry till it becomes soft. Now add cut vegetables along with salt, turmeric, red chilli powder and fresh garam masala powder  [ which we grind in mixer ]  and coriander powder. Fry for few minutes to get the masala mix well. Then add the soaked basmathi rice, coconut milk, and water. Check the salt at this stage. Close the pressure cooker and put the weight. Keep the gas at medium flame. Wait for 3 whistle to come, then remove from the gas. Once the pressure release, open the lid, and garnish with fresh coriander leaves. Pour melted ghee over the cooked  biriyani . Do not stir let it cool. Then gently fluff with a fork and transfer to a serving bowl. Serve hot with onion raitha and papad.

Mugalai Mix Vegetable

Ingredients :

• Mix vegetables - 2 cups [ cut into small pieces and boiled ]
•  [ flower, baby potato, peas, beans  and carrot ]
• Red big tomatoes - 2 [ pureed ]
• Tomato puree - 2 tbsp [ ready made ]
• Fresh khoya - 1/3 cup [ grated ]
• Turmeric powder - 1/2 tsp
• Salt - as required
• Fresh cream - 2 tbsp
• Curd - 2 tbsp
• Lemon juice - 1 tbsp
• Chat masala - 1 tsp

Grind together :

•  Dhania - 2 tbsp
• Ginger - 1/2 inch piece
• Green chilli - 1
• Cumin seeds - 1/2 tsp
• Cashew nuts - 6 to 10
• Black pepper  - 2 to 4
• Green cardamoms  - 2
• black cardamom - 1 [ moti elaichai ]
• Cloves - 2
• Cinna mon - one small piece
• Mace blades - 2 [javitri ]
• Dry red chillies  - 2

For seasoning :

• Fresh ghee - 4 tbsp
• Mustard seeds - 1 tsp

Method :

Mix all the ingredients of the paste in a bowl, soak in a water [ 1/4 cup ] for an hour. Then grind to a smooth paste, add  3/4  cup water to make it thin. Then heat ghee in a pan. Add mustard seeds, when it  splutters add the masala paste, saute for 5 minutes. Then add grated khoya, mix well. Fry for 2 minutes add pureed tomatoes and tomato pruee, turmeric, salt and chat masala and mix well. Keep stirring continuously till oil separates. Then remove from the fire. Let it cool completely. After that, add curd and cream and mix well. Again keep on low flame and  cook for 3 minutes. Finely add boiled vegetables in the masala and cook for 2 minutes. If the gravy is thick add 2 cups of water and lemon juice. Give  a boil and cook on low heat for 3 minutes. Garnish with coriander leaves.



 

Hotel sambhar for vadas and bondas

Ingredients :

• Thuar dal - 1 cup [ boiled nicely in cooker. Keep atleast 8 whistle ]
• Sambhar onion [ small ] - 10 to12 [ peeled ]
• Red tomatoes - 4 [ chopped ]
• Red pumpkin - 1/4 k.g. [ peeled and cut into cubes ]
• Green chilli - 2 [  slit ]
• Curry leaves - little
• Coriander leaves - little
• Asafoetida - 1/4 tsp
• Tamarind paste - 1/2  tsp
• Jaggery - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Sambhar powder - 1 tsp
• Grated fresh coconut - 1 table spoon
• Salt - as required

For seasoning :

• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Red dry chilli - 1 [ broken ]

Method :

First boil the thuar dal in pressure pan adding enough water with  turmeric powder.  Wait for 8 whistle  to come. Open  the  lid,  and  mashed  the  dal  nicely.  Then  take  one  deep  bottom  vessel,  pour  the  dal  in to the vessel. Add  onion, chopped  tomatoes, cut  pumpkin, slit  green  chillie, salt , turmeric, asafoetida, red chillie  powder  and  jaggery.  Mix well and allow to boil. When its started  to  boiling add the tamarind paste. Allow to boil till the raw smell goes.Cheak salt at this time,  and if you want add some more water to the sambhar. Add fresh grated  coconut  to  that.  Mean  time  keep  one  small  fry  pan  on  the  gas, add oil to that. When the oil becomes hot, add seasoning to that. When the mustard seeds pop, add sambhar powder in the oil add pour into the sambhar. Garnish with coriander leaves. Make vadas and bondas and soak in the sambhar.

Hotel Vattha Kuzambu

Ingredients :

• Sambhar onions - 1 cup [ peeled ]
• Red tomatoes - 3 to 4
• Tamarind paste - 1 tsp
• Red chilli powder - 3 tsp
• Daneya powder - 2 tsp
• Turmeric powder - 1/2 ts
• Jaggery - 1 tsp
• Salt - as required

For granding :

• Grated fresh coconut - 1/2 cup
• Ani seeds - 1/2 tsp
• Garlic flakes - 2
• Chutney dal [ pottu kadalai ] - 2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Broken black gram -- 1/2 tsp
• Methi seeds - 1/4 tsp
• Curry leaves - littlChopped coriander leaves - little.
• Oil - 3 tsp

Method :

First take one deep bottom vessel, add oil to that. When the oil becomes hot, add seasonings. When the mustard seeds pop add other ingredients. Then add the onions to that. When the onions change into brown, add chopped tomatoes along with  salt, turmeric, red chilli powder, jaggery  and  dhaneya powder. Mix well. Then add tamarind paste and required water. Allow boil till the raw smell goes.  Mean time grind all the ingredients in a mixer to a smooth paste.  After the raw smell goes add the ground masala to that. Mix well and boil for  10 minutes  more in low flame. When the kuzambu gets ready remove from the gas. Garnish with curry leaves and chopped coriander leaves.  Serve with steam hot rice and roasted curry.

Kuttu [ without dahl and coconut ]

Ingredients :

• Any vegetables chopped - 1 cup [ i have taken chow- chow and green pumpkin. U can use duthi, white pumpkin ]
• Milk - 1 glass
• Besan - 3 tsp [ heaped ]
• Coconut oil- 2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Asafoetida - 1/4 tsp
•  [ mix all these [ exept ] [  salt and turmeric ] in the milk without lumps and keep aside ]

For seasoning :

• Coconut oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dahl - 1/2 tsp
• Curry leaves - little

Method :

First pressure cook the vegetables in the cooker adding salt and turmeric with  required water for 3 whistle. After the pressure goes open the lid, and add the milk masala mixture to that and allow to boil for 5 minutes  in a low flame. Mean time take one small fry pan, add the coconut oil to that. When the oil becomes hot, add the seasoning to that and wait till its pop and the  dhal change in to golden colour. Then  pour it to the kuttu. Have it with jeera rice, steam rice,and roti. Very simple and tasty kuttu.











.

Appalath Thogayal ( appalam means fried papad )

Ingredients :

• Fried appalam - 3 to 4 [ chopped] 
•  [which become soft ]
• Green chillies - 3 to 4 [ according to taste ]
• Tamarind paste - 1/2 tsp
• Oil - 2 table spoon 
• Salt - very little [ because already salt is in appalams ]
• Curry leaves - little
• Fresh grated coconut - 1/4 cup

Method :

First take one kadai , add oil. When it becomes hot, add chopped appalams and fry till its change in colour and little crisp. Then add other ingredients to that and grind in mixer to a smooth paste. 
Serve with idli, dosa and hot steamed rice adding little oil to that. Have with wafers or wadams.

Ela Neer Payasam

Ingredients :

• Whole milk  - 2 cups
• Milk maid - 1 cup
• Coconut milk - 1 cup
• Coconut water [ elaneer ] - 1 cup
• Tender coconut - 1 cup [ vazukai chopped ]
• Cashew nuts - 8 to 10 [ broken ]
• Saffon [ kesar ] - little [ soaked in warm milk ]
• Ghee - 2 tsp
•  [ fry the cashews in the  ghee and keep aside ]

Method :        

First take one non- stick vessel. Add ghee to that, fry the cashews in the ghee till its change into golden in colour.Then remove that and keep aside. In same vessel, add milk and allow to boil. When the milk reduced add the saffon  to that  and  mix well,  and  allow to boil for 5 minutes. Then add the coconut milk to that and boil  for 10 minutes in low flame. Then remove from the fire. Before serving add coconut water and chopped tender coconut to that.  Keep it  in  the fridge and serve cool  or hot. Enjoy your tender coconut payasam.

Yarecha Curry

Ingredients :

• Previous day's sambhar - 1 bowl
• Previous day;s rasam mandi - 1/2 cup [ after using rasam remaing portion ]
• Previous day's aviyal - 1 cup
• Previous day's dry curry - 1 cup
• And whatever pacadi, kootu  etc.- 1 cup

Method :

Take one deep heavy bottom vessel. Add all the ingredients together mix well , and boil in high flame foe 10 minutes. Then keep the gas in low flame and  allow to boil for another 5 minutes more. In between stir the curry.When it becomes thick and nice aroma comes remove from the gas. It goes well with rice, roti, and dosas.

P. note.:  Generally people makes this when some funtion held in a house [ sadya  prepared ].