CHETTINADU CHICKEN GRAVY

CHETTINADU CHICKEN GRAVY:-

NEEDED :- CHICKEN - 350 GMS
SMALL ONION - 15 NOS.
GARLICS - 10 PODS.
TOMATO - 2 NOS
{RED CHILLI POWDER - 1 TBLSPN
DHANIYA POWDER - 3 TBLSPN}  OR
FOR MASALA:-
(RED CHILLIES - 10 NOS
DHANIYA - 3 TBLSPN
JEERA - 1 TSP
SOMPH - 1 TSP
PEPPER - 1 TSP
FRY THEM WITHOUT OIL )
WITH THIS ADD TUMERIC POWDER  4 SMALL ONIONS AND 2 PODS OF GARLIC AND GROUND WELL. 
OIL - 3 TBLSPN
SALT - 2 TSP
BAY LEAF - 2 INCH
CINNAMON - 2 INCH
CLOVES - 2 NOS
CARDAMOM - 2 NOS
CURRY LEAVES - 1 ARK.

METHOD :-  .

WASH AND PRESSURE COOK THE CHICKEN FOR 2 WHISTLES.  GROUND THE MASALA WELL. HEAT OIL IN A PAN ADD BAY LEAF, CINNAMON, CARDAMOM, CLOVES , HALVED SMALL ONIONS AND GARLIC. CHOP THE TOMATO AND ADD IT . SAUTE WELL. ADD THE GROUND MASALA AND STIRR THE OIL SEPERATES AT THE SIDES. ADD CHICKEN AND SALT and 3 CUPS OF WATER AND COOK FOR 10 MINUTES.
FOR ADDITIONAL GRAVEY GROUND 2 TBLSPN OF GRATED COCONUT WITH 6 ALMONDS. IT WILL GIVE RICH LOOK AND TASTE. COOK TILL IOL SEPERATES AT THE SIDES. REMOVE FROM FIRE AND SERVE HOT WITH IDLI, DOSAS AND CHAPPATHI AND GULCHAS. AND PLAIN RICES.

PARCHORU

PARCHORU

PARCHORU:-

NEEDED:-

RAW RICE - 1 CUP
JAGGERY + KARUPPATTI - 2 CUP
COCONUT 1/2 - CUT INTO THIN STICKS
WATER - 4 CUPS
GHEE - 1 TBL SPN

METHOD :-

RINSE THE RICE.  ADD POWDERED JAGGERY AND KARUPPATTI IN 4 CUPS OF WARM WATER. MIX WELL TILL THE JAGGERY AND KARUPPATTI DISSOLVES.  FILTER IT. POUR THIS IN A THICK BOTTOMED PAN. BRING TO BOIL. THEN ADD THE RINSED RICE.STIRR WELL AND COOK TILL DONE. ADD THE COCONUT CHIPS AND GHEE. STIRR WELL AND REMOVE FROM FIRE. SERVE HOT OR COLD.

OKRA/LADY FINGER SAMBAR

OKRA/LADY FINGER SAMBAR

NEEDED:- OKRA - 1/4 KG, SHALLOTS - 6 NOS, TOMATO - 1 NO, BOILED THUVAR DAL - 1 CUP, TAMARIND -1 AMLA SIZE BALL, SALT - 1 TSP, SAMBAR POWDER - 1 TBLSPN, TURMERIC PWDR - 1 PINCH, FOR FRYING: OIL - 2 TSP, MUSTARD, ORID DHAL, JEERA - HALF TSP EACH, ASAOETIDA - 1 PIECE, CURRY LEAVES - 1 ARK. 

METHOD:- WASH OKRAS AND WIPE WITH A CLOTH. CUT INTO ONE INCH PIECES. CLEAN AND CUT THE SHALLOTS AND TOMATO. SOAK TAMARIND IN 2 CUPS OF WATER AND SQUEEZE IT. ADD SALT AND SAMBAR PWDR, TURMERIC PWDR IN IT. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, JEERA, ASAFOETIDA AND CURRY LEAVES. THEN ADD SHALLOTS, TOMATOS AND OKRAS. SAUTE WELL. ADD TAMARIND PUREE WITH SAMBAR PWDR. BRING TO BOIL THEN ADD THE SMASHED THUVAR DHAL IN IT. REMOVE FROM FIRE AND SERVE HOT WITH RICE AND APPALAM.

SWEET POTATO PUTTU PODIMASS

SWEET POTATO PUTTU PODIMASS

NEEDED:- SWEET POTATO - 4 NOS, SHALLOTS - 6 NOS, GREEN CHILLI - 1 NO, SALT - 1/4 TSP, FOR FRYING : OIL- 2TSP, MUSTARD - HALF TSP, ORID DHAL - 1 TSP, CURRY LEAVES - 1 ARK.

METHOD:- PARABOIL SWEETPOTATOS AND DESKIN IT. SHRED THEM WITH HAND. CHOP SHALLOTS AND GREEN CHILLI. HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL. THEN ADD CHOPPED SHALLOTS AND GREEN CHILLI WITH CURRY LEAVES. SAUTE WELL THEN ADD SHREDED SWEET POTATO WITH SALT. MIX WELL AND SERVE WITH HOT PIPING RICE AND OKRA TAMARIND GRAVY. 

ALOO TOMATOR

ALOO TOMATOR  

NEEDED:-

ALOO - 2 NOS

TOMATO - 3 NOS

JEERA - 1 TSP

CHILLI POWDER - 1 TSP

GARAM MASALA - 1/2 TSP

AMCHUR POWDER - 1/4 TSP

SALT - 1/3 TSP

OIL -  3 TSP

METHOD:-

WASH AND CUT THE ALOO AND TOMATO INTO FINGER LIKE PIECES.  HEAT OIL IN A PAN. ADD JEERA AND TOMATO AND ALOO.SAUTE WELL FOR 4 MINUTES. ADD CHILLI POWDER , GARAM MASALA , AMCHUR AND SALT. COOK TILL THE OIL SEPERATES AT THE SIDES. SERVE HOT WITH RUMALI ROTI OR CHAPPATHI.