Karai kudi karikai [ vegetable ] Mandi

Ingredients :

• Drumstick - 1 [ cut into small pieces ]
• Avarakkai [ broad beans ] - 4 to 5 [ cut in to pieces [
• Potato -1 [ peel and cut into cubes ]
• Vazakkai - 1 [ peel ans cut in to cubes ]
• Carrot - 1 [ peel and cut in to small pieces ]
• Brinjal - 2 [ cut in to pieces ]
• Green moong - 1 cup [ boiled ]
• Small onion - 10 [ peeled]
• Red tomato - 1 big [ chopped ]
• Raw  mango - small piece
• Or tamarind paste - 1/2 tsp
• Green chilli - 6 to 7
• Garlic flakes - 2 [ optional ]
• Mandi - 1 cup [ rice water ]
• Rice flour - 2 tbsp
• Salt - as required
• Turmeric - 1/2 tsp
• Red chilli powder 1 tsp
• Jaggery - small piece
• Curry leaves - few

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Methi seeds - 1/4 tsp
• Asafoetida - a pinch
• Oil - 3 tbsp [ seasame ]

Method :

First take a cooker, add oil. When the oil becomes hot, add seasoning. Wait for a second when the mustard seeds pop and the dal change in colour, add onion, tomato, garlic, and  green chilli. Mix well then add boiled moong and other vegetables one by one. Add salt and mandi [ wash the  rice and take the water, this called mandi ] rice flour, turmeric, red chilli powder, little jaggery.  Close the cooker and wait for 2 whistle to come.  After the pressure leaves open the cooker and boil for 2 minutes more. Garnish with curry leaves. Serve with rice and roti.

Paneer Biryani

Ingredients:

• Paneer - 250 gms
• Fried Onion - 2 tsp
• Onion - 2 (Sliced)
• Tomato - 1 (Sliced)
• Basmati rice - 1 glass (soak for 20 mins in water)
• Curd - 1 cup
• Turmeric - 1/2 tsp
• Ginger garlic paste - 1/2 tsp
• Oil - 2 tbsp
• Ghee - 2 tbsp
• Biryani masala - 1 tsp
• Salt - As required
• Red Chilli powder - 1 tsp
• Pudina - little
• Coriander leaves - little

For Seasoning:

• Bay leaf - 1
• Cinnamon - 1 small stick
• Black pepper - 3 to 4
• Cardomom - 3
• Cloves - 3

Method:

First take a bowl, mix curd, ginger garlic paste, salt, turmeric powder, red chilli powder & biryani masala powder. Add paneer cubes & mix well. Keep aside for 20 mins. Then soak rice for 20 mins. Now take a pressure cooker, add oil & ghee or butter. When it becomes hot, add all the seasonings. Then add sliced onion, mint, coriander leaves & mix well. Then add soaked rice, soaked paneer cubes,  water, a pinch of biryani masala, saffron milk, required salt & mix well. Close the cooker & wait for 3 whistles to come. Your Paneer Biryani is ready. 

Mango Payasam

Ingredients :

• Basmathi rice - 2 tbsp
• Milk - 2 cup
• Sugar - 2 tbsp
• Mango plup - 11/2 cup
• Kesar - 1 pinch [ disolve in little warm milk. ]
• Ghee -1 tsp
• Cashews - 6 to 7
• Mango pieces - little
• Cardamom powder - 1/2 tsp

Method :

First powder the rice in a mixcer. Soak kesar in warm milk.  Then add rice power and milk in a vessel, and keep it   in the cooker and  wait  for 3 whistle  come. After the pressure goes, open the cooker and remove the vessel and pour it to  a deep bottom vessel,  [ in case if the rice become thick, put it in the mixer ]  then add sugar, kesar, and allow to boil for 5 minutes in low flame. Then if required add more milk and cardamom powder. Mix well. When it's completely cool, add the mango pulp and mango pieces.  Fry cashew nuts in the ghee and add it to the payasam. Enjoy your  mango payasam.

Curd Rice

Ingredients :

• Raw rice - 1 glass
• Curd - 1/2 cup
• Milk - 3 to 31/2 glass
• Green grapes or 
• Promogrante seeds - 2 tbsp
• Green chili and ginger - 1 tbsp [ finely chopped ]
• Salt - as required
• Curry leaves - little
• Coriander leaves - little

For seasoning :

• Seasame oil - 2tbsp
• Mustard seeds  - 1 tsp
• Urad dal - 1/2 tsp
• Broken cashews - 1 tsp
• Asafoetida - 1/4 tsp
• Finely chopped chili - 1/2 tsp
• Finely chopped ginger - 1/2 tsp 

Method :

Wash the rice add milk and water and pressure cook in the cooker for 4 to 5 whistle. After the pressure goes open the cooker and mashed the rice. Add seasoning , salt, and fruits, curry leaves and  asafoetida. Mix well and add curd.  Make it waterey [ loose ] slowly it  will become thick.   Garnish with coriander leaves.

Brinjal with Peanut Gravy

Ingredients :

• Small purple brinjal - 6 to 8
• Medium size onion - 2 [ peel and chopped ]
• Red tomatoes - 2 big chopped
• Peanuts - 11/2 cup [ fried ]
• Oil - 2 tbsp
• Ginger garlic paste - 1/2 tsp
• Salt - as required
• Turmeric - 1/2 tsp
• Red chili powder - 1 tsp
• Coriander leaves - little

For seasoning :

• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp

Method :

Roast peanuts with skin and keep aside. When its become cool, grind in a mixer to a smooth powder. Then  in  same  kadai,  add  oil. When the oil becomes hot add seasoning  once its splutter  add  chopped onion then slit brinjal and stir for 5 minutes. Then add cut tomatoes.  Saute till all are done. Keep the flame low. Now add ginger garlic paste, red chili powder, turmeric and salt. Now mix the peanut powder along with required water. Cook for 10 minutes more in low flame. Garnish with coriander leaves.  You can do this with ridge gourd also. Serve with roti, and steamed rice.

Katherikai [ brinjal ] Poricha Kuttu

Ingredients :

• Brinjal - 1/2 kg. [ cut in to cubes ]
• Thur dal - 1/4 cup [ boiled and mashed ]
• Tamarind  paste - 1/2 tsp
• Jaggery - 1/4 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Curry leaves - few

For grinding masala :

• Urad dal - 1 tbsp
• Black pepper - 1/2 tsp
• Dry red chili - 3 to 4
• Grated coconut - 1/4 cup
• Cumin seeds - 1/4 tsp

[ fry all ingredients  except  coconut  in to golden brown, then add coconut and jeera  and grind in the mixer to a smooth paste and keep aside. ]

For seasoning :

• Coconut oil - 2 tbsp
• Mustard seeds - 1 tsp
• Dry red chili - 1 [ broken ]

Method :

First take one kadai, add coconut oil. When its becomes hot, add seasoning then add cut brinjal to that and fry for 2 minutes. Then add tamarind paste,  salt, turmeric,  jaggery along with required water. Allow to boil for 10 minutes till  brinjal  cooked  well  and the raw smell goes.  Then add mashed thur dal and ground masala and mix well.  Allow to boil 5 minutes more in low flame. Remove from the gas and garnish with curry leaves.  Serve with roti, and rice as a side dish.

Ghee Roast Dosa

Ingredients :

• Raw rice - 200 gms
• Boiled rice - 100 gms
• Urad dal - 50 gms
• Rawa - 2 tbsp
• Ghee - as required
•  Oil - as required
• Salt - as required
• Black pepper jeera powder - 1/2 tsp

Method :

First soak both rice for 6 hours along with urad dal. Then grind in a mixer with a salt to a smooth paste. Do this on previous night.  Keep it out side only for fematation.  Next day add pepper, jeera power and mix nicely.  Keep dosa tawa on the gas, pour a full landle of batter and spread thin dosa. Add ghee and oil mix together in and out. When it's  becomes golden and crispy remove from the tawa.  Serve with coconut chutney and sambhar.