CAPSICUM RICE

CAPSICUM RICE :-

COOKED RICE - 2 CUPS

CAPSICUM - 4 NOS (MEDIUM) CUT INTO THIN STRANDS.

BIG ONION - 3 NOS CUT INTO STRANDS.

ORID DHAL - 2 TSP

CHANNA DHAL - 2 TSP

RED CHILLIES - 4 NOS.

OIL - 1 TBLSPN. ( OR GHEE)

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

SALT - 1 TSP.

METHOD:-

HEAT OIL OR GHEE IN A PAN . ADD MUSTARD WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ONION AND CAPSICUM AND SAUTE WELL. IN A SEPERATE PAN FRY CHILLIES., ORD DHAL., AND CHANNA DHAL. WHEN IT BECOMES A GOLDEN BROWN OFF THE GAS . , COOL AND GRIND IT TO A POWDER. ADD RICE., SALT AND THE POWDER IN THE PAN AND SITRR WELL TO MIX WITH ONION & CAPSICUM.

SERVE HOT WITH PAPADS., SALADS., AND RAITHAS.

COCONUT CHUTNEY(RED)

COCONUT CHUTNEY.:-

NEEDED:-

SCRAPPED COCONUT - 1 CUP
RED CHILLIES - 3 NOS.
FRIED CHANNA DAL - 1/ 8 CUP
GARLIC - 2 PODS (OPTIONAL)
SALT - 1/2 TSP

FOR FRYING:-
MUSTARD - 1/4 TSP
URAD DAL - 1/4 TSP
CURRY LEAVES - 1 ARK
ASAFOETIDA POWDR - 1 PINCH
OIL - 1 TSP

PREPARATION :-

ADD ALL THE INGREDIENTS (NEEDED) AND GRIND WELL IN A MIXIE ..
ADD SOME WATER TO MAKE A LIQUID CONSISTENCY.
FRY MUSTARD., URAD DAL., CURRY LEAVES AND ASAFOETIDA IN OIL AND ADD IT IN THE CHUTNEY. HAVE IT WITH HOT IDDLIES..

BETEL LEAF RASAM

BETEL LEAF RASAM:-

NEEDED:-

BETEL LEAF - 4 NOS.
BOILED THUVAR DHAL WATER - 1 CUP.
TOMATO - 1 NO
TAMARIND - 1 AMLA SIZE BALL
SALT - 2 TSP
RED CHILLIES - 2 NOS
GARLIC - 4 PODS
TURMERIC - 1 TSP
JEERA PEPPER POWDER - 2 TSP
DHANIA POWDER - 1 TSP
OIL - 2 TSP
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
JEERA - 1 TSP
FENUGREEK 1/4 TSP
CURRY LEAVES - 1 ARK
ASAFOETIDA - 1 / 8 INCH PIECE
CORRIANDER LEAVES - 1 TSP CHOPPED

METHOD:-

SOAK TAMARIND IN 4 CUPS OF WATER AND TAKE THE PULP OUT OF IT . ADD SALT AND THUVAR DHAL WATER IN IT . ADD THE SMASHED GARLIC AND TOMATO . ADD THE TURMERIC POWDER., PEPPER JEERA POWDER., DHANIYA POWDER IN IT. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD JEERA AND FENUGREEK AND ASAFOETIDA. THEN ADD THE HALVED CHILLIES AND HALVED BETEL LEAVES. SAUTE FOR A MINUTE THEN ADD THE TAMARIND PULP IN IT. BRING TO PREBOIL STAGE AND SWITCH OFF THE GAS. SERVE IT AS A SOUP OR WITH PLAIN RICE. ITS GOOD FOR SOAR THROAT AND FOR COLD.

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.