MIXED PULAO:

Very long time ago, I have learned this from a friend. It will be more delicious than any other pulao as it has so many ingredients in it like dal, sago, rice flakes, vermicelli and rice. It takes a little more time to arrange every thing but the final result will be very tasty and worthy.

கதம்ப புலவு

Ingredients:

Rice flakes- half cup
Cooked basmati rice- half cup
Tuar dal- half cup
Finely sliced Onion-2
Chopped tomato—4 cups
vermicilli- half cup
Sago- half cup
Red chillies-3
Asafetida- half sp
Turmeric powder- half sp
Salt to taste
Shredded coconut- 1 cup
Cashew nuts-2 tbsp
Ghee- 2 tbsp
Oil- 4 tbsp
Mustard seeds- 1 tsp
Cumin seeds- half sp
Black gram- 1 tsp

Fry the following ingredients in a tsp of oil and then grind coarsely:

Green chillies-6
Coriander leaves- a handful,
Curry leaves-1/4 cup
Ginger- 1 tsp

Procedure:

Boil the sago in lots of water.
When it is ¾ th done add the vermicelli with enough salt.
When they are cooked, drain them in a colander.
Soak the dal in enough water for half an hour.
Then drain the water and grind it with the red chillies, asafetida and salt to a coarse paste.
Heat a pan and pour a tbsp of oil.
Add the coarse paste and fry them on slow fire until it turns like bread crumbs [usili].
Wash the rice flakes, drain the water thoroughly and keep it away.
In a pan pour a tbsp of ghee and fry the cashew nuts first and then add the coconut and fry for a few minutes until it turns golden brown.
Heat a big pan and pour the remaining oil and the ghee.
Add the mustard seeds and when they splutter add the cumin seeds and the black gram.
Fry them for a few seconds.
Add the onion slices and fry them to golden brown.
Add the tomato with the turmeric powder and fry them until they are mashed and the oil floats on top.
Add the rice flakes with a little salt and mix well.
Then add the cooked rice and mix well.
Cook for a few minutes.
Then add the dal mixture and cook again for a few minutes mixing well.
Add the ground mixture and mix well.
Lastly add the sago and the vermicelli.
Cook for a few minutes mixing them thoroughly.
Add the coconut and the cashew nuts.
Mix well.
The delicious mixed pulao is ready now!!

RADISH COCONUT CHUTNEY

This is a fine side dish for idli and dosa varaities! If the radish is fresh, no body will believe that the chutney has radish in it!

முள்ளங்கி தேங்காய் சட்னி

Ingredients:

Chopped radish pieces- 4 small cups
Shredded coconut- 2 cups
Tamarind- a marble size
Split black gram- 4 tsp
Green chillies-5
Asafetida- a small pea size
Salt to taste
Mustard seeds- 1 tsp
Curry leaves-a few
gingelly oil-2 tbsp

Procedure:

In a tsp of oil fry the black gram and the asafetida to golden brown.
Fry the green chillies for a few seconds.
Grind all the ingredients with salt to a coarse paste.
Heat the remaining oil in a sauce pan.
Add the mustard seeds and curry leaves.
When they splutter, pour the tempering in the chutney.
Mix well.
The delicious Radish chutney is ready now!

CHICKEN SUASAGE CURRY

This is a fine filling for a sandwich.

CHICKEN SUASAGE CURRY

Ingredients:

Chicken sausages- 8
Chopped onion-1 cup
Chopped green chillies-half sp
Chopped tomatoes- 1 cup
Chilli sauce- 1 tbsp
Soy sauce- 1 tsp
Chopped capsicum- 1 tbsp
Frozen corn-2 tbsp
Chopped mint- 2 tbsp
Salt to taste
Oil- 3 tbsp
Turmeric powder= half sp

Procedure:

Wash the sausages and keep it in water for 15 minutes.
Then microwave them in high for 1 minute.
When cooled, cut them into desired size.
Heat a pan and pour the oil.
Add the chopped onion with the green chillies and fry them to golden brown.
Then add the chopped tomato with the turmeric powder and cook until they become soft and mashed.
Add corn, capsicum, mint and salt.
Cook for a few seconds.
Then add the sausage chucks with the sauces and cook for a few minutes.
Now the chicken sausage curry is ready!!

ENNAI KATHTHARIKKAI CURRY

This is a famous side dish especially for the briyani varieties. Years back, I have learnt this from a Muslim friend who belonged to Salem area. In her area, Thalicha [Mutton kuzhambu with bones, dal and vegetables] and this ennai kathtahrikkai kuzhambu are the most famous side dishes for the Briyanis. Fresh and tender small brinjals will always enhance the taste.

எண்ணை கத்தரிக்காய் கறி

Ingredients:

Small tender brinjals-15
Chopped ripe tomatoes- 1 cup
Small onion- a handful
Small garlic flakes-10
Tamarind- a small lime size
Salt to taste
Gingelly oil-5 tbsp
Turmeric powder- half sp
Asafetida powder- half sp
Chilli powder- 2 tsp
Coriander powder- half sp
Chopped coriander- 3 tbsp
Curry leaves-a few
Peppercorns- half tsp
Slit green chillies-3

Fry the following ingredients to golden brown:

Groundnuts-2 tbsp, sesame seeds- 1 tsp, fenugreek seeds- 1 tsp, cumin seeds- half sp

Procedure:

Soak the tamarind in warm water for an hour and then extract its thick juice.
Heat a pan and pour a tbsp of oil.
Fry the onion, garlic and the tomatoes until they are cooked well and the oil floats on top.
When cooled grind them with the fried ingredients to a fine paste.
Cut the brinjals in to long fleshy stripes.
Add the powders, ground paste and salt.
Mix well and allow it to marinate for 15 minutes.
Pour 3 tbsp of oil.
Add the peppercorns and the slit green chillies along with the greens and fry them for a few seconds on slow fire.
Add the brinjals and cook for some minutes.
Add the tamarind extract and mix well.
Cook until the brinjals are done and the gravy is thickened.
Pour the remaining oil around it and put off the fire.
Ennai kaththarikkai curry is ready now to serve!

VENTHAYA MANGAI PICKLE

This is one of the most favourite pickles for me. The season for raw mango as well as Mangoes has gone. But still I can get some Kerala raw Mangoes here which is sweet and fleshy. When I have seen them last week in a famous Indian Super market, I immediately grabbed them and the next day, I have made this venthaya mangai pickle. I prepared with 4 mangoes but it didn’t even last for a week. My family members finished it within a few days!

வெந்தய மாங்காய் ஊறுகாய்

Ingredients:

Raw mango- 2
Fenugreek seeds- 1 tsp
Chilli powder- 2 tsp
Turmeric powder- half sp
Salt to taste
Gingelly oil- half cup
Asafetida- a small marble size
Mustard seeds-1 tsp

Procedure:

Cut the mangoes in to small cubes.
In a tsp of oil, fry the asafetida and fenugreek seeds separately to golden brown.
When cooled, grind them to a fine powder.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the magoes with the turmeric powder and salt and fry them on slow fire for 5 minutes.
Then add the chilli powder and cook for 5 minutes.
Then add the fried powder and cook again for a few seconds.
Now venthaya mangai pickle is ready.
This goes well with Thayir sadham and sambar sadham.

CHINESE BREAD DOSAI

There are so many varieties of recipes we can cook on bread slices. This is a new innovative creation using Chinese ingredients with dosa batter! Fresh white bread slices with this batter would do miracles for one’s appetite!

சைனீஸ் பிரெட் தோசை

Ingredients:
Bread slices- 16
Butter to spread and use
Dosa batter- 4 cups
Finely chopped spring onion- half cup
Finely sliced onion-1
Finely chopped green chillies-4
Finely chopped capsicum-2 tbsp
Chilli sauce- 2 tbsp
Soya sauce- 1 tbsp
Procedure:

Cut off the crisp corners of the bread slices and spread slightly the butter on one side.
Mix in all the ingredients in the dosa batter.
Heat a dosa tawa and grease with little butter.
The fire should be medium.
Place one bread slice on it with buttered side facing down.
Spread the dosa batter evenly and thinly on it.
Immediately flip the bread slice to the other side.
Again spread the batter in the same way on it.
Slightly spread butter around it instead of pouring oil around it like we do for dosai.
When both sides are cooked to golden brown, take it away.
Tasty and delicious Chinese bread dosa is ready!!

VARIATION:

CHINESE CHEESE BREAD DOSA:

For this, we need cheese slices or shredded cheddar cheese.
When one bread dosa is being cooked, place either some cheddar cheese or place a cheese slice carefully on top of it.
Cover with another buttered slice.
Spread dosa batter on top.
This will be very delicious when both sides are cooked to golden brown and the cheese inside the bread slices is slightly melted!!

LADIES FINGER PACHADI

This is a very different pachadi and tasty too. More suitable for pulao varieties.

வெண்டைக்காய் பச்சடி

Ingredients

Ladies finger- 250 gm
Enough fresh curd
Finely chopped onion-1
Finely chopped tomato- half cup
Finely chopped green chillies-2
Shredded ginger- half sp
Cumin seeds-half sp
Asafetida pr- half sp
Turmeric powder- half sp
Finely chopped coriander- 2 tbsp
Sambar podi- half sp
Oil- 2 tbsp
salt to taste

Procedure:
Wash and cut the vegetable in to thin slices.
Heat a kadai and pour the oil.
Add the cumin seeds and when they start to splutter, add the ladies fingers and fry on slow fire.
After a few minutes, add the onions with the green chillies.
Fry them for a few minutes.
Then add the tomato with the powders and salt and cook until the ladies fingers become soft.
When the ladies fingers are still in green colour, sprinkle the sambar powder and cook for a few seconds mixing well.
Add the coriander.
When cooled, mix in with a liberal quantity of fresh curd.
Now the pachadi is ready for serving!!