GINGER TAMARIND ( CHILLI) MANDI. ( INCHI PULI )

INCHI PULI  :- 

NEEDED:- GINGER - 50 GMS, GREEN CHILIES - 25 GMS, TAMARIND - 1 LEMON SIZE BALL, SALT - HALF TSP, OIL - 3 TSP, ASAFOETIDA - SMALL PIECE, MUSTARD - HALF TSP.

METHOD:- SOAK TAMARIND IN HALF CUP WATER WITH SALT. SQUEEZE THE PULP OUT OF IT. PEEL AND CHOP THE GINGER INTO SMALL STICKS. CHOP CHILIES INTO STRANDS. HEAT OIL IN A PAN ADD MUSTARD AND ASAFOETIDA. WHEN THE MUSTARD SPLUTTERS ADD THE CHOPPED GINGER AND CHILIES. SAUTE FOR A MINUTE. POUR THE TAMARIND PULP. BRING TO BOIL. KEEP COVERED AND COOK TILL THICKENS. FINALLY ADD A TSP OF JAGGERY IF DESIRED. OTHERWISE SERVE HOT WITH HOT RICE OR IDLI, DOSAS. 

KALKANDU VADAI :-

KALKANDU VADAI :-

NEEDED:-

URAD DHAL - 1 CUP

KALKANDU ( SUGAR BAR.. CRUSHED ) OR SUGAR - 1 CUP

SALT - 1 PINCH.

OIL - FOR FRYING.

METHOD :-

WASH AND SOAK URAD DHAL FOR 2 HOURS.

DRAIN WATER AND GRIND WELL .. ADD KALKANDU OR SUGAR AND GRIND IT INTO A FINE SMOOTH FLUFFY DOUGH.

HEAT OIL IN A PAN MAKE VADAIS AND FRY WELL. IT WILL BE GOOD FOR 3 DAYS.

ITS A CHETTINAD SPECIAL SWEET ITEM AND PREPARED AND SERVED MARRIAGES AND IN DEEPAVALAI AND IN PILLAIYAR NONBU .

CLUSTER BEANS PACHADI.

CLUSTER BEANS PACHADI.

NEEDED:- CLUSTER BEANS - 200 GMS, THOOR DHAL - 50 GMS, BIG ONION - 1NO, TOMATO - 1 NO, OIL - 2 TSP, MUSTARD, ORID DHAL, JEERA - HALF TSP EACH, ASAFOETIDA - 1/4 INCH PIECE, TURMERIC PWDR - 1 PINCH, SAMBAR PWDR - 2 TSP, TAMARIND - 1 4 PODS, SALT - HALF TSP. CURRY LEAVES - 1 ARK.

METHOD :- CLEAN AND CUT THE CLUSTER BEANS IN TO SMALL PIECES. CHOP THE ONION AND TOMATO. PARABOIL THE THOOR DHAL IN COOKER FOR ONE WHISTLE. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, AND JEERA. WHEN THEY SPLUTTERS ADD ASAFOETIDA, CURRY LEAVES, CHOPPED ONION, CLUSTER BEANS AND TOMATO. SAUTE FOR 2 MINUTES. SOAK AND SQUEEZE TAMARIND IN ONE CUP WATER WITH SALT. POUR THIS PULP IN THE CLUSTER BEANS. ADD TURMERIC PWDR AND SAMBAR PWDR. BRING TO BOIL. COVER IT WITH A LID AND COOK FOR 10 MINUTES. ADD THE PARABOILED THOOR DHAL AND COOK FOR 2 MORE MINUTES. REMOVE FROM FIRE AND SERVE HOT WITH RICE.  

CHANNA GRAVY.

CHANNA GRAVY.

NEEDED:- BLACK CHANNA - 1 CUP , BIG ONION - 1 NO, TOMATO - 1 N, GARLIC - 5 PODS, GINGER - 1 INCH PIECE, TURMERIC PWDR - 1 PINCH, RED CHILI PWDR - 1 TSP, DHANIYA PWDR - 1 TSP, SALT - HALF TSP. OIL - 2 TSP. CINAMON, CARDAMOM, CLOVE - 1 NO EACH. 

METHOD :- SOAK CHANNA FOR 10 HOURS. PRESSURE COOK FOR THREE WHISTLES. GROUND GARLIC AND GINGER COARSLY. CHOP TOMATO AND BIG ONION. HEAT OIL IN A PAN ADD CINAMON, CARDAMOM, CLOVE. THEN ADD THE CHOPPED ONION FRY TILL IT BECOMES GLASSY. ADD GINGER GARLIC PASTE. SAUTE TILL IT BECOMES BROWN. ADD TOMATO SAUTE FOR A MINUTE ADD THE TUMERIC, DHANIYA, CHILI PWDRS. ADD SALT AND SAUTE TILL THE OIL SEPERATES AT THE SIDES. ADD THE COOKED CHANNA. ADD HALF CUP WATER AND BRING TO BOIL. THEN SIMMER IT AND COVER IT WITH A LID. COOK FOR 5 MINUTES AND SERVE HOT WITH CHAPPATHI, ROTI, RICE. YOU CAN DECORATE IT WITH CHOPPED ONION AND CORIANDER. 

CHICKEN SOUP.

CHICKEN SOUP.

NEEDED:-

CHICKEN STOCK WITH SOME CHICKEN PIECES. - 3 CUP

TO GRIND:-

SMALL ONION - 10 NOS

JEERA - 1 TSP

POPPY SEEDS - 1 TSP

SALT - 1/2 TSP.

PEPPER POWDER - 1/4 TSP,

METHOD :-

GROUND SMALL ONION, JEERA, AND POPPY SEEDS WITH LITTLE WATER INTO A PASTE. ADD THIS THO THE BOILING CHICKEN STOCK AND ADD SALT.  COOK FOR 2 MINUTES AND REMOVE FROM FIRE. SPRAY PEPPER POWDER AND SERVE HOT WITH PAPADS.