എണ്ണ കത്തിരിക്ക

Ingredients: 

Brinjal (small size)                        :  6 nos
Tamarind                                       : small lemon size
Turmerc pdr                                  : 1/4 tsp
Chilli pdr                                       : 2 tbsp
Coriander pdr                                : 2 tbsp
Fenugreek seeds                            : 1/4 tsp
Shallots                                          : 10 nos
Garlic                                             : 3 cloves
Ginger                                            : 1/2 " pc
Salt to taste
Mustard seeds                               : 1 tsp
Oil                                                 : 2 tbsp
Grated coconut                             : 1 cup

Method:

Slit brinjal into four parts without cutting it fully and put it in water.
Soak the tamarind in 1 cup of water for 10 mins.
Heat 1 tsp oil in a kadai, add fenugreek seeds and fry it till it becomes brown. Reduce flame and add chilly pdr and coriander pdr. Fry it for a few secs till the raw smell goes. Remove from fire. Add 6 nos of shallots, garlic, ginger and grind it to a paste.
Take a portion of the paste and smear it inside the brinjal. Heat 1 tbsp of oil in a kadai and add the brinjal to this and saute this for 2 mins.




Add the remaining masala paste to this and saute for 10 secs. Then add the tamarind extract to this. Add turmeric pdr and salt. Let  the brinjal cook in this for 4 - 5 mins.
Grind the grated coconut to a paste and add this to the curry. If it is too thick add some more water and let it boil for 1 min. It should be a semi thick gravy.



Heat balance oil in a kadai add mustard seeds. When it pops up add chopped onion to this and saute for  2mins. Pour this to the curry. Garnish with curry leaves.
It goes well with steamed rice!!







  

Ingredients:

Irimbampuli                     : 1/4 cup
Grated coconut                : 1/4 cup
Turmeric pdr                   : a pinch
Chilli pdr                         : 1tsp
Coriander pdr                  : 1/2 tsp
Mustard seeds                 : 1/2 tsp
Curry leaves                    : 1 sprig
Shallots                           : 6 nos
Oil                                   : 1 tbsp

Method:

Wash and clean the irimbampuli well. Cut into small pieces.
Chop shallots and keep aside.
Fry coconut till it changes to light brown colour and add chilli pdr and coriander pdr, mix well and remove from fire. Grind it into a smooth paste.
Cook irimbampuli with salt and turmeric pdr for 2 or 3 mins. Add the coconut paste to this and cook for 2 more mins and remove from fire.
Heat oil in a kadai and mustard seeds. When it splutters add curry leaves and chopped shallots, saute well and  add this to the curry. Goes well with steamed rice!!

Ingredients:

Irimbampuli                         : 2 cups
Kashmiri chilli pdr               : 1 tbsp
Chilli pdr                              : 1 tbsp
Fenugreek seeds                   : 1/4 tsp
Asafoetida  powder              : 1/4 tsp
Salt to taste
Garlic(optional)                   : 6 cloves
Gingelly oil                         : 2 tbsp


Method:

Wash and clean irimbampuli well. If it is big size, cut it into four(lengthwise).
Dry roast fenugreek seeds and powder it.
I'm using kashmiri chilli pdr also to get red colour for the pickle.
Heat oil in kadai and add the irimbampuli, saute well till it changes colour.
Saute garlic in a pan and add this.
Add salt, both the chilli pdrs, fenugreek powder and asafoetida pdr. Mix well and remove from fire.
Use it next day itself and keep it in fridge. 

Ingredients:

Rice flour                        : 3 cups
Fried gram flour             : 1 cup
(pottukadala podi)
Asafoetida                      : a generous pinch
Cumin seeds                  : 1 tbsp
Sesame seeds                 : 1 tbsp
Salt as required
Oil for frying
Required quantity of water



Method:

Mix rice flour, fried gram flour, salt,cumin seeds, asafoetida and sesame seeds together. Add 2 tablespoons of hot oil to this mixture. Add little water to this and knead well to make a soft dough. The dough should not be too stiff or too loose.
Heat kadai with enough oil to fry.
Take a piece of plastic sheet(or a zip lock bag) and grease it.
Take a portion of the dough and fill it in the murukku press (seva nazhi). (Use the star shaped chillu for making this).
Press it down in a circular motion to make the murukku. Slowly drop it in the hot oi,l when it becomes golden brown remove it from oil. Repeat the process with the balance dough. Keep it in a plastic container.

Ingredients:

Chicken                       : 1/2 kg cut into small pieces
Cinnamon                    : 1 pc
Cloves                         : 3 nos
Cardamom                  : 2 nos
Onion                          : 2 nos chopped
Tomato                        : 1 big chopped
Ginger                         : 1 small pc
Green chillies             : 2 nos
Garlic                          : 3 cloves
Coconut milk              : 1 cup
Salt to taste
Turmeric pdr              : 1/4 tsp
Chilli pdr                    : 1 tsp
Coriander pdr             : 2 tsp
Oil                              : 3 tbsp
Coriander leaves        : for garnishing


Method:


Grind garlic, ginger and green chillies together to a paste and keep aside.
Heat oil in a kadai and add the whole garam masala.  Then add the chopped onion and saute till light brown in colour.  Add the ginger garlic paste to this and saute again. Then add the chilli pdr, turmeric pdr and coriander powder. Saute for a few seconds and add chopped tomato and saute well. Then add the chicken pieces to this, add very little water and salt. Close the vessel and allow this to cook. When the chicken become soft add 1 cup of coconut milk, simmer it for a few mins.
Remove it from fire. Garnish with coriander leaves. Serve hot with chappathi, parotta or rice!

Ingredients:

Mushrooms diced                      : 2cups
Onions                                       : 2 finely chopped
Tomatoes                                   : 2 finely chopped
Green chillies                            : 2 nos chopped
Garlic & ginger paste               : 1 tbsp
Salt to taste
Chilli pdr                                 : 1 tsp
Coriander pdr                          : 1 tsp
Turmeric pdr                           : 1/4 tsp
Oil as required
Garam masala                         : a pinch



Method:


Heat oil in a kadai add finely chopped onions and saute this well. Then add the ginger garlic paste and saute again. Now add the chopped  green chillies and the chilli pdr, coriander pdr and turmeric pdr to this and mix well. Add chopped tomatoes and saute again till the tomatoes mix well with the masala. Finally add the mushrooms and salt and cook  ( add little water if it is too dry) for 3 mins. Sprinkle garam masala and mix well and serve hot with chappathis or steamed rice.

പോന്നാങ്കണ്ണി ചീര  ഉപ്പേരി 

Ingredients:

Ponnankanni cheera                 :  1/2 bunch
Mustard seeds                          : 1 tsp
Red chillies                              : 2 break into 2
Raw rice                                   : 1 tbsp
Garlic                                       : 3 pods
Moong dal                                : 1 tbsp
Grated coconut                         : 2 tbsp
Salt to taste
Oil as required

Method:

Wash and cut the cheera very finely.
Cook the moong dal in a pan seperately for 3 mins adding little water to make it soft.
Heat 1 tbsp of oil in a kadai, add mustard seeds. When it splutters put the red chillies, raw rice and fry it. Then add the chopped garlic to this, again saute for a while. Then add the chopped greens to this, add salt and mix well.  Let the cheera cook for a min and add the moong dal and grated coconut to this and mix well. Switch off the fire. Serve it with rice.

Variation: You can make this dish with different types of greens available in the market. eg: Palak, Methi or spinach.

Kabsa is an Arabic recipe. Its very tasty, almost like our biryani but not spicy.

Ingredients:

Basmati rice                             : 2 cups
Green chillies                           : 2 long
Tomatoes                                  : 2 nos
Bay leaves                                : 2
Cinnamon                                 : 2 sticks
Cloves                                      : 2 nos
Garlic                                       : 2 cloves
Onion                                       : 1 sliced
Chilli pdr                                  : 1 tbsp
Turmeric pdr                            : a pinch
Maggie chicken cube               : 1 
Dried lemon                             : 1
Salt to taste
Cardamom                               : 3
Oil as required


For Chicken grill

Chicken legs                             : 2 pcs
Yoghurt                                     : 1 tbsp
Turmeric pdr                             : a pinch
Green chilli                               : 1
Ginger                                       : a small pc
Garlic                                        : 1 clove
Salt to taste
Pepper pdr                                : 1/2 tsp


Method: 

Grind green chilli, garlic and ginger to a paste.. Mix this paste with yoghurt, salt, pepper and turmeric pdr and marinate the chicken legs with this paste for 1 hour.

Slice the onion. Grind the tomatoes and make a puree.
Slit the green chillies and chop the garlic.
Soak basmati rice for 10 mins.
Heat oil(2 tbsp approx) in a kadai and fry the spices( cloves, cinnamon, cardamom and bay leaf) for 10 secs. Then add the garlic, onion and the green chillies and saute it. Now add the tomato puree and mix well.
Add salt, turmeric pdr and chilli pdr. saute for a few seconds.  Add the rice along with 3 and a half cups water.  Add the chicken stock cube and dry lemon to this, mix well. Then transfer this to a rice cooker and cook it.

Grill the marinated chicken and serve along with the rice.

കുറുക്കു കാളന്‍

Ingredients:

Yam(chena)                 : 1/4 kg
Raw banana                 : 1 no
Turmeric pdr                : a pinch
Pepper pdr                   : 1 tsp
Green chillies              : 3 nos
Grated coconut            : 3 cups
Cumin seeds                : a  pinch
Mustard seeds             : 1 tsp
Red chillies                 : 2 break into 2
Fenugreek seeds         : a pinch
Curry leaves
Yoghurt                      : 2 cups
Oil for seasoning


Method:


Cut yam & raw banana into 1 inch cubes. Put the banana pieces in water for 5 mins adding a pinch of turmeric pdr.  Wash yam and banana and cook it in a pressure cooker adding salt and pepper powder.
Grind coconut, green chillies and cumin seeds together into a smooth paste and keep aside.
Beat the yoghurt and add (sour curd is better) this to the curry and let it boil. When it becomes thick add the coconut paste to this and mix well. Boil for 3 more mins and remove from fire.

Heat oil in a kadai and add mustard seeds. when it splutters add red chillies, fenugreek seeds and curry leaves and pour this to the curry.

മത്തന്‍ ഓലന്‍ 

Ingredients:

Pachamathan(raw pumpkin)           : 1/2 kg
Green chillies                                  : 3nos
Coconut milk                                  : 1/2 cup
Salt to taste                              
Curry leaves
Coconut oil                                     : 1 tbsp


Method:


Cut pachamathan into small thin slices with skin. Cook it adding salt and a little water. Cut green chillies lengthwise and add this. When pumpkin becomes soft add the coconut milk and mix well. Remove from fire and add coconut oil and curry leaves.

Ingredients:

Snake guard(padavalanga)            : 1 (small)
Grated coconut                              : 1 cup
Cumin seeds                                  : 1/2 tsp
Mustard seeds                               : 1 tsp
Green chillies                                : 2 nos
Salt to taste
Oil                                                 : 1 tbsp
Turmeric pdr                                 : a pinch
Red chillies                                   : 2 (break into 2)
Curry leaves


Method:

Wash and cut padavalanga into small pieces and  keep aside.
Heat oil in a kadai, add mustard seeds, when it pops up add red chillies and curry leaves. Add padavalanga pieces to this. Add 1/4 cup water, salt and turmeric pdr and close it with a lid. Let it cook till the water got absorbed.
Grind coconut scrapings, green chillies and cumin seeds together coarsely and add this to the cooked padavalanga and mix well.

ലഡ്ഡു 

Ingredients:

Besan (gram flour)                : 2 cups
Sugar                                     : 2 cups
Cashews (broken)                 : 2 tbsp
Raisins                                  : 1tbsp
Kalkandu(sugar candy)        : 1 tbsp
Cloves                                  : 5 nos
Cardamom pdr                     : 1 tsp
Ghee                                     : 2 tbsp
Kesari colour                       : a pinch
Edible camphor
(pacha karpooram)              : a pinch
Milk                                    : 1 tbsp
Oil  for frying

Method:

Add water little by little to the besan to make a loose batter( like dosa batter)





Heat oil in a kadai. Gently pour 1 ladle batter in the boondi ladle  and tap it. Droplets of batter will fall into the hot oil, fry it (do not fry it till crispy). Remove it from oil and repeat the process with the remaining batter and keep aside.




Take a pan, add water to the sugar and boil it. Add milk to it, the impurities will come to the surface. Remove it with a spoon. Add a pinch of kesari pdr to this and mix well.



 

Boil the sugar syrup till we get the one string consistency  (when you touch it between your index finger and thumb and pull it apart, it should form a string). Remove from fire.

Heat ghee in a kadai and fry cashews, cloves and raisins separately.

Add fried cashews, raisins, pacha karpooram, cloves and cardamom pdr to this.
Add boondi to the sugar syrup and mix well.  Add a tsp of ghee and make balls out of it.




 Tasty laddus are ready!!
                     

Ingredients:

Tur dal                                  : 1/2 cup
Spinach or Palak leaves        : 1/2 bunch
Onion                                    : 1 chopped
Garlic                                    : 2 cloves
Green chillies                        : 2 chopped
Tomato                                  : 1 small chopped
Mustard seeds                       : 1 tsp
Chilli pdr                               : 1/2 tsp
Turmeric pdr                         : a pinch
Ginger                                   : 1/2 " pc chopped
Kitchen king masala              : a pinch
Salt to taste
Oil as required


Method:

Pressure cook tur dal adding a pinch of turmeric pdr and keep aside.

Wash and chop the spinach finely and keep aside.
Heat oil in a kadai, add mustard seeds, when it splutters add chopped garlic, chopped ginger and chopped green chillies and saute it . Then add the chopped onion and saute  till it slightly changes the colour.  Now add chilli pdr and fry  for 2 seconds and add the chopped tomato and saute again till it become soggy. Then add the chopped spinach, salt and mix together. Transfer this to the pressure cooker and cook along with tur dal. Finally add a pinch of kitchen king masala and mix well. Serve hot with rice or chappathi .

1.  Bread rolls:

Ingredients:

Bread                                :  4 slices
Paneer                              :  1 cup crumbled  
Onion                               : 1 small chopped
Cumin pdr                        : 1/4 tsp
Green chillies                   : 2 chopped finely
Ginger garlic paste          : 1/2 tsp
Tomato ketchup               : 1 tsp(optional)
Coriander leaves              : 1 cup chopped
Salt to taste
Oil for frying    


Method:

Mix crumbled paneer with chilli pdr, cumin pdr, onion, chopped green chillies, ginger garlic paste, tomato ketchup and chopped coriander leaves, finally  salt together and keep aside.

Take bread pieces and remove the crust. Roll it thinly and place 1 tbsp of the paneer mixture at one end of  the bread slice  and roll it slowly and tightly. Keep aside. Repeat the process with the remaining bread slices.

Heat 2 tbsp of oil in a pan and shallow fry the rolls, careful while turning it, the stuffing should not come out.  A very nice evening snack!!



2. Bread Bajji:




Ingredients:

Bread                    : 3 slices
Besan                    : 1/2 cup
Red chilli pdr        : 1/2 tsp
Asafoetida            : a pinch
Baking soda         : a pinch(optional)
Salt to taste
Oil for frying

Method:

Remove the crust of the bread slices. Cut it diagonally to make triangular piece. keep aside.
Mix besan, red chilli pdr, asafoetida, salt, baking soda together and add water to make it a medium thick batter.  Heat oil in a kadai. Dip the bread slices one by one in the batter and deep fry it in hot oil. Serve hot with tomato sauce.

variation: If you toast the bread with butter in a dosa tawa and then follow  the process it will be more tastier!!


3. Stuffed bread sweet:




Ingredients:

Bread                        : 3 slices
Grated coconut         : 1/2 cup
Sugar                        : 1/4 cup
Cardamom dpr         : a pinch
Oil for frying


Method:

Mix grated coconut, sugar and cardamom pdr together in a bowl.  Remove the crust of the bread and dip it in water and take out and squeeze it to remove the excess water.
 Then take a portion of the coconut mixture and place it in the soaked bread piece and make it like a ball shape. 
Heat oil in a kadai and fry the bread balls till golden brown in colour. Serve hot!!

Ingredients:

Spinach leaves  chopped             :   1/2 cup
Besan( gram flour)                       :   1 cup
Rice flour                                     :   2 tbsp
Salt to taste
Green chillies                               :  2 nos chopped
Onion                                           :  1 finely chopped
Oil for frying





Method:



Mix besan, rice flour and salt together. Add chopped spinach, chopped onion and green chillies to this and add 1or 2 tbsp of water (dont add excess water as the batter should be thick and sticky).
Heat oil in a kadai, make small fritters and drop them in hot oil and deep fry them till golden brown in medium flame.
Drain out excess oil and serve it with tomato ketchup.           

Ingredients:

Cooked rice             : 2 cups
Coriander leaves     : 1/2 bunch
Green chillies          : 3 nos
Grated coconut        : 2 tbsp
Roasted channa dal : 2 tbsp
(pottukadala)
Salt to taste
Mustard seeds         : 1 tsp
Oil as required
Red chillies             : 2 break into 2
Curry leaves           : 1 sprig


Method:

Grind green chillies, coconut, coriander leaves and pottukkadala and salt together to a paste.

Heat oil in a kadai add mustard seeds. When it pops, add red chillies, curry leaves and add the ground paste and mix well. Finally add the cooked rice and mix well. Remove from fire. Serve hot.
                                                                        
   




                                                                             

Ingredients:

Cooked rice                 : 2 cups                              
Turmeric pdr               : 1 pinch
 Lemon Juice              : 1 Tbsp(juice of 1 lemon)
Ginger                         : 1" pc finely chopped
Green chillies             : :3 chopped
Hing                           : a pinch
Mustard seeds            : 1tsp
Red chillies                : 2 break into 2
Coconut  oil               : 2-3 tsp
Roasted ground nut    :2 tsp
Urad dal                     : 1 tsp
Salt to taste

Curry leaves


Method: 

Heat oil in a kadai, add mustard seeds. When it splutters add red chillies,curry leaves, chopped ginger and chopped green chillies and saute this for a minute. Add hing and turmeric pdr to this, stir well. Now add the cooked rice and salt . Mix well and saute it for 2 minutes and remove from fire. Finally add the lime juice and roasted ground nuts. Serve it with potato chips.

Ingredients:

Fish  pieces                             : 1/2 kg
(any fleshy fish eg: king fish)
Shallots chopped                    : 5 -8 nos
Green chillies                         : 2 slit lengthwise
Ginger  chopped                    : 1" pc
Garlic chopped                      : 2 cloves
Curry leaves                          : 1 sprig
Grated coconut                      : 1 cup
Pepper corns                          : 1 tsp
Chilli pdr                               : 2 tsp
Turmeric pdr                         : 1/4 tsp
Coriander pdr                        : 1 tbsp
Tamarind                               : small lemon sized
                                                   ball
 Oil                                        : 2 or 3 tbsp
 Salt to taste
Lemon juice                           :1 tbsp


Method:

Soak tamarind in 1 cup of water and extract the juice and keep aside.
Wash the fish pieces thoroughly and marinate it with salt, a pinch of turmeric pdr and 1 tbsp lemon juice and keep aside.

Grind coconut, chilli pdr, coriander pdr, and pepper corns together to a smooth paste and keep aside.
Heat oil( 2 tbsp) in a kadai, add chopped garlic and ginger saute for a while and add the chopped shallots. Saute for 2 mins and add green chillies and curry leaves, saute again for 1 more min. Then add the tamarind extract, salt and turmeric pdr. Let it boil for 2 mins. Now add the ground coconut mixture and boil again for 1 min and finally add the fish pieces and cook again for 2 mins. Remove from fire. Goes well with steamed rice!

Ingredients:

Puthina(mint) leaves           : 1 cup
Grated coconut                    : 1 cup
Red chillies                         : 4 -5 nos
Urad dal                              : 2 tbsp
Channa dal                          : 1 tbsp
Fenugreek seeds                 : 1/4 tsp
Asafoetida                          : 1 small pc
Tamarind                            : 1 small ball(gooseberry size)
Salt to taste
Oil                                      : 1 tbsp


Method:

Heat a kadai with oil and add asafoetida  first. Then add fenugreek seeds, red chillies, urad dal and channa dal one by one and roast it till the dals changes the colour. Then add the grated coconut and fry it till it slightly changes the colour. Finally add the puthina leaves and switch of the stove. Mix well and cool it. Then grind all this together along with tamarind and salt. Dry grind it first then slowly add very little water, it should be thick.
Have it with rice adding ghee, very tasty combination!!

Ingredients:

Potato                           :  1 big
Onion                           : 1 big
Green chillies               : 2 slit lengthwise
Ginger                          : 1"pc
Coconut milk               : 1 cup thin milk
Thick coconut milk     :  1/2 cup
Salt to taste
Coconut oil                 : 1 tbsp
Curry leaves               : 1 sprig


Method:

Cook whole potato in a pressure cooker adding 1 cup of water. Cool it and remove the skin and slightly mash it and keep aside.
Slice the onion. Cut ginger into thin long pieces and slit the green chillies lengthwise.
How to make coconut milk:
If you are taking fresh coconut milk, then grate half of a big coconut and squeeze it for thick coconut milk(onnam pal). It will be very less. keep it separately.
Then grind the squeezed coconut in a mixer adding 1 cup of warm water and filter it, this is the thin coconut milk(randam paal).
Nowadays you can easily buy fresh cocnut milk or coconut milk powder from the market. If you are using coconut milk powder then take 1 cup of warm water and add 3 tables spoons of coconut milk powder( consider this as randam pal) Take 1/2 cup of warm milk and add 1 full tbsp of coconut milk powder and this will be thick(onnam pal)
Cook onion,ginger and green chillies in the thin coconut milk for about 5 mins. Then add salt and mashed potato to this. Boil for a minute and finally add the thick coconut milk. Before boiling remove from fire. Add 1tbsp of coconut oil and curry leaves. It goes well with idli, dosa, appam etc.

April and May is the season of mango and Jackfruits in Kerala. After eating the juicy jack fruit,  we can use the seeds in many dishes.
Here I'm making an upperi using chakkakuru(jackfruit seeds) and bitter gourd.  The bitter taste of bitter gourd and a light sweetness of the jack fruit seeds is a nice combination.

Ingredients:

chakkakuru(jackfruit seeds)

Bitter gourd         :  1 big size
Chakkakkuru       :  10 nos
Shallots                : 10 nos
Chilli pdr             : 2 tsp
Turmeric pdr       : a pinch
Salt to taste      
Oil                       : 3 tbsp



Method:


Wash and cut the bitter gourd into small pieces and keep aside.
Remove the outer skin of the chakkakuru and cut into small pieces.
In a Kadai cook this adding 1 cup of water.
When it is almost soft add the bitter gourd pieces, salt and turmeric pdr. Grind shallots and chilli pdr into a coarse paste and add this and cook again for 3 more minutes. Add oil to this and fry for 2 or 3 mins. Tasty upperi is ready!!

Ingredients:

Unnithandu                  : 1 ' pc
Grated coconut            : 1 cup
Green chillies              : 2 or 3
Mustard seeds             : 1/4 tsp
Yoghurt                       : 1/2 cup
Salt  to taste

For seasoning:

Mustard seeds            : 1/2 tsp
Red chillies                : 2 split into 2
Curry leaves               : 1 sprig
Oil                              : 1 tbsp


Cut unnithandu into small pieces, remove the fiber  from it as much as possible  and soak it in water.
Grind coconut scrapings, green chillies and mustard seeds together to a paste and keep aside.
Drain unnithandu from the water and cook it adding salt and 1/2 cup of water till it become soft. Just mash it lightly . Now add the coconut paste and stir well. Cook it for 2 mins and add the yoghurt to this and mix well. Remove from fire before it starts boiling.
Heat oil in kadai, add mustard seeds. When it splutters add the red chillies and curry leaves. Pour it into the curry. This curry should be thick.

Ingredients:

Rice flour       : 2 cups
Salt to taste
Grated coconut   : 1 cup





Method:

This rice flour should not be smooth, coarsely powdered flour is good for making puttu. Nowadays puttu podi is available in market.
Mix salt in water and add it to the flour little by little. Mix well with the hand. The flour should be damped enough, but not a dough form, it should be in powdered form itself.




Take a puttukutti(the mould for making puttu, its a cylindrical vessel with a lid. Remove the weight from the pressure cooker and place it over the cooker and steam) put 2 tbsp of coconut scrapings into the mould first. Then put 2 or 3 handfuls of rice flour, then again 2tbsp of coconut and then again rice flour and on the top again put coconut and close the vessel.



After 2 mins the steam started coming from the holes on the top of the puttukutti. That means the puttu is ready. Reduce the flame and wait for 1 more min,  remove the puttukutti  from the cooker and  push  out the steaming puttu with a skewer to a plate. Have it with kadala(chick peas) curry.




To make puttupodi @ home:

 You can make fresh puttu podi at home. Soak raw  rice for half an hour. It should not soaked more. Then dry it in a muslin cloth. Then powder it in a dry mixer coarsely.  Heat a kadai and roast the powder(no oil needed) for about 10 to 15 mins till vapour starts coming up. Stir it well. Cool it and keep it in a air tight container or in a fridge and use when required.

Ingredients:

Raw rice                  :  1cup
Moong dal               : 1/2 cup
Cumin seeds            : a pinch
Pepper                     : 1/2 tsp
Ginger                     : 1/4" pc
Green chillies          : 2 nos
Salt to taste.
curry leaves             :1 sprig

Method:

Wash rice and dal and cook it together in a rice cooker adding 5 to 6 cups of water.   When it is almost done add salt and mix well.
Heat ghee in a kadai add pepper and cumin seeds to this, fry for 3 secs and add ginger and green chillies chopped and fry for a while and add this to the pongal, mix well. Garnish with coriander leaves. Have it with coconut chutney and sambhar.

Ingredients:

Raw rice                 : 1 cup
Tur dal                    : 1/2 cup
Shallots                  : 8 nos(big size)
Turmeric pdr          : a pinch
Tomatoes               : 2 nos
Tamarind extract   : 1/4 cup(optional)
Salt to taste
Ghee                     : 3 to 4 tbsp
Curry leaves         : 1 sprig
Coriander leaves  : 1 cup chopped



For grinding:

Red chillies            : 7 nos      }
Coriander seeds     : 3 tsp       }roast all these
Fenugreek seeds    : 1/4 tsp    }together & grind it 
Cumin seeds          : a pinch   }(or you can use readymade sambhar pdr : 2 -3 tbsp
Asafoetida             :a small pc}


Method:

Wash the rice and the tur dal together and cook it in a rice cooker adding 5 to 6 cups of water.When half of the water reduced add the shallots and tomatoes. If you want more tamarind taste, add half a cup of tamarind extract. Add salt and turmeric pdr.  Cook for 5 more mins. Then add the ground masala to this and mix well.  Cook it till it is done and add ghee this and mix well. Garnish with curry leaves and coriander leaves... Have it with pappad, potato chips or kondattam!!

If you are using pressure cooker add dal and rice, turmeric pdr  and 4 cups of water. Close it and cook till 2 whistles. Switch off the stove, after cooling open it and add tamarind extract, shallots, salt tomatoes. Cook again for 2 to 3 mins. Then add the ground masala(sambhar pdr) to this and mix well. Cook till the water absorbs and add ghee to this and mix well. Garnish with curry leaves and coriander leaves!!

Ingredients:

Chicken                      : 3/4 kg
Chilli pdr                    : 2 tbsp
Turmeric pdr              : 1/4 tsp
Coriander pdr             : 3 tbsp
Pepper corns              : 1tsp
Shallots                      : 8 nos
Garlic                         : 4 cloves
Ginger                        : 1/4 " pc
Onion                         : 2 medium, chopped
Tomato                      : 1 big, chopped
Salt to taste
Oil as required
Lime juice                 : 1 tsp
Coriander leaves for garnishing

Method:

Cut chicken pieces into small pcs. Wash it thoroughly. 
Dry roast pepper corns, chilli pdr, coriander pdr till the raw smell goes. Grind it with shallots, garlic and ginger to a paste.
Marinate chicken pieces with salt, turmeric pdr and 1 tbsp of the ground masala and lime juice, keep it for 20 mins.
Heat  2 tbsp of oil in a kadai, add chopped onions and saute it till light brown colour. Add the ground masala and saute it till the colour changes to light brown. Then add the chopped tomato, saute it till soggy.

 Then add the marinated chicken to this and cook till the chicken become soft.Add little more oil to this and stir well. Keep it in the stove till it absorbs all the juices, stirring occasionally.  Garnish with coriander leaves.

Ingredients:

Idli batter            : 3 cups
Tomato               : 1 big chopped
Onion                 : 1 (sliced)
Green chilli        : 1 chopped
Ginger                : 1 small pc, chopped
Salt to taste
Coriander leaves for garnishing
Oil as required

Method:

Heat 1 tbsp of oil in a kadai, add sliced onion and saute till it turns to light pink colour. Then add the ginger and green chillies, saute for a min and add the chopped tomato and saute it till it is soggy.Sprinkle little salt over this and keep aside.