LEMON PICKLE

LEMON PICKLE.:-

NEEDED:-

LEMON - 20 NOS.

TIL OIL ( GINGELLY ) -  100 ML.

RED CHILLI POWDER - 100 GM

SALT - 100 GM

MUSTARD - 1 TSP

ASAFOETIDA - 1 PINCH

METHOD:-

WASH AND DRY THE LEMONS IN A CLOTH. CUT INTO 8 PIECES AND REMOVE THE SEEDS. PUT IT IN A JAR WITH SALT. COVER IT WITH CLOTH & KEEP ASIDE FOR 2 DAYS. THEN SHAKE WELL ONCE IN A DAY . AFTER 4 DAYS KEEP THE JAR IN SUNLIGHT FOR 2 HOURS.

HEAT OIL IN A PAN. ADD MUSTARD AND ASAFOETIDA. OFF THE STOVE AND KEEP THE OIL FOR COOLING. AFTER COOLING ADD THE RED CHILLI POWDER ALONG WITH MARINATED LEMON &  SALT.  STIRR WELL AND PLACE IT IN SMALL JARS . USE IT AFTER 2 DAYS. IT WILL BE SERVED WITH CURD RICE OR CHAPPATHIS.

VELD GRAPE THUVAIYAL. ( PIRANTAI THUVAIYAL )

VELD GRAPE THUVAIYAL. ( PIRANTAI THUVAIYAL )

NEEDED:- VELD GRAPE - 8 PIECES, GRATED COCONUT - HALF CUP , RED CHILLI - 3 NOS, GREEN CHILLI -2 NOS, SMALL ONION - 6 NOS, TAMARIND - 1 POD, SALT - HALF TSP, OIL - 2 TSP, ASAFOETIDA - 1 PINCH. MUSTARD , ORID DHAL - HALF TSP EACH. 

METHOD :- CLEAN AND REMOVE THE SKIN AND NERVE PART FROM VELD GRAPE.SAUTE IT WITH ONE TSP OIL IN A KADAI FOR 2 MINUTES. THEN HEAT 1 TSP OIL IN ANOTHER KADAI ADD MUSTARD SEEDS AND ORID DHAL. WHEN THEY SPLUTTERS ADD RED CHILLIS AND HALVED GREEN CHILLIS. THEN ADD THE SMALL ONION, SALT, ASAFOETIDA AND TAMARIND. SAUTE WELL. FINALLY ADD THE SAUTE VELD GRAPE AND GRATED COCONUT. SAUTE FOR 2 MORE MINUTES . AFTER COOLING GROUND WELL.

SERVE IT WITH HOT IDLIS AND DOSAS. WITH RICE AND GHEE TOO. 

EGG VEG OMLETTEE

EGG VEG OMLETTEE

NEEDED:- EGG 2 NOS, CHOPPED VEGETABLES - 2 TBLSPN ( CARROT, BEANS, CAULIFLOWER, POTATO ) , GINGER GARLIC PASTE - HALF TSP, SALT - 1/4 TSP, PEPPER JEERA PWDR - 1/4 TSP, RED CHILLI PWDR - 1/4 TSP, MILK - 1 TBLSPN, FRIED CHANNA DHAL PWDR -HALF TBLSPN, CHOPPED TOMATO - 1 TBLSPN , CHOPPED ONION - 1 TBLSPN, CHOPPED GREEN CHILLI - 1 NO, CHOPPED CORRIANDER - 1 TSP, OIL - 2 TSP

METHOD.:- MIX MILK WITH FRIED CHANNA DHAL PWDR, ADD EGGS, SALT, GINGER GARLIC PASTE, PEPPER JEERA PWDR, CHILLI PWDR, BEAT WELL. THEN ADD THE CHOPPED VEGETABLES, ONION, TOMATO GREEN CHILLI AND CORIANDER. MIX WELL.

HEAT DOSA PAN AND SPREAD ONE TBLSPN FULL OF EGG MIX IN IT. SPREAD WELL.SPRAY OIL . WHEN COOKED ONE SIDE FLIP IT OVER AND COOK ANOTHER SIDE ALSO. 

SERVE HOT WITH SAUCE OR WITH RICE AND VATHAK KUZHAMBU OR SAMBAR. 

BITTERGOURD PITLAI

BITTERGOURD PITLAI:-

NEEDED:- BITTERGOURD - 200 GM, THUVAR DHAL -  1 TBLSPN, LOBIA - 1 TBLSPN, COCONUT - 2 INCH PIECE,  RED CHILLI - 5, ORID DHAL - 1 TSP, CHANNA DHAL - 1 TSP, DHANIYA - 2 TSP, JEERA - HALF TSP, PEPPERCORN - 10 NOS, SMALL ONION - 8 NOS, TOMATO - 1 NO, TAMARIND - 1 AMLA SIZE BALL, SALT -HALF TSP, OIL - 2 TSP, MUSTARD , ORID DHAL, JEERA - HALF TSP EACH, HING PWDR - 1 SPATULA, HALDI PWDR - 1 SPATULA, CURRY LEAVES - 1 ARK.

METHOD :- SLICE BITTERGOUR AND FRY IT IN ONE TSP OIL. ADD HALF CUP WATER AND PARABOIL IT. PUT THUVAR DHAL AND LOBIA IN A SEPERATE PLATE ADD HALF CUP WATER AND PRESSURE COOK IT FOR 3 WHISTLES. FRY RED CHILLI, ORID DHAL, CHANNA DHAL, DHANIYA, JEERA, PEPPER. POWDER IT WITH COCONUT. 

SOAK TAMARIND IN ONE CUP WATER SQUEEZE THE JUICE ADD SALT WITH IT. ADD THIS TO PARABOILED BITTERGOURD, ADD THE ONION AND TOMATO. COOK FOR SOME TIME. THEN ADD THE POWDERED MASALA. BRING TO BOIL THEN ADD THE COOKED LOBIA AND THUVAR DHAL. SEASON IT WITH MUSTARD, ORID DHAL AND JEERA. SPRINKLE PEPPER POWDER AND CURRY LEAVES. SERVE HOT WITH RICE AND PAPPAD. 

CHICKEN BIRIYANI :-

CHICKEN BIRIYANI :-

NEEDED:-

CHICKEN - 1/2 KG

BASMATI RICE - 3 CUPS.

BIG ONION - 4 NOS.

GINGER GARLIC PASTE - 2 TBLSPN

TOMATO - 2 NOS.

GREEN CHILLIES - 3 NOS

RED CHILLI POWDER - 2 TSP

DHANIYA POWDER - 1 TSP

TURMERIC POWDER - 1 PINCH

MINT AND CORIANDER LEAVES -    3 TBLSPN CHOPPED.

LEMON JUICE - 1/2 TBLSPN

CURD - 1/2 CUP

SALT - 2 TSP.

OIL - 4 TBLSPN

BAY LEAVES - 1

CINNAMON - 4 INCH

CLOVES - 4 NOS

CARDAMOM - 4 NOS

KALPASIPPOO - SMALL

METHOD :-

WASH AND DRAIN THE CHICKEN. WASH AND FRY THE BASMATI RICE AND KEEP ASIDE. HEAT OIL IN THE PRESSURE COOKER. ADD BAY LEAF, CINNAMON, CARDAMOM, CLOVES, KALPASIPPOO . ADD THE FINELY CHOPPED ONION AND SAUTE WELL. TO THAT ADD THE GINGER GARLIC PASTE. SAUTE TILL OIL SEPERATES. ADD THE CHICKEN AND SAUTE FOR SOMETIME. WITH THAT ADD HALF CHOPPED TOMATO, CURD, GREEN CHILLIES, RED CHILLI POWDER, DHANIYA POWDER AND TUMERIC POWDER,  ADD  HALF MINT AND CORIANDER LEAVES. POUR HALF TUMBLER WATER AND PRESSURE COOK FOR 2 WHISTLES.

AFTER COOLING OPEN THE LID ADD THE BASMATI RICE, REST TOMATOS,  MINT, CORIANDER LEAVES . ADD SALT AND 5 CUPS OF WATER ( ALREADY THERE IS ONE CUP OF WATER WITH CURD ) . STIRR WELL. AND KEEP FOR ONE WHISTLE. REMOVE FROM FIRE . AND ADD THE LEMON JUICE. STIRR AND SERVE HOT. WITH POTATO CHIPS, AUBERGINE GRAVY AND ONION RAITHA. AND BOILED EGG.