Paal(Milk) kozhukattai

Ingredients:-

Milk-1 Cup

Rice flour-1/2 Cup

Sugar-1/2 Cup

Elachi-2

Grated coconut-1 Spoon

Salt-a Pinch

Process:-

1.Make a soft dough with rice flour and salt.

2.Knead into tiny balls.

3.Boil the milk and add sugar and elachi.

4.Stir continuously.

5.Allow the balls into the milk when it is slightly thicker.

6.When fully cooked the balls will float on the top.

7.Mix a spoon of rice flour if thicker consistency is required.

8.Add the grated coconut.(optional)

9.Serve hot.

Chilli Pork

Ingredients:-

Pork-200gms(cut into small pieces)

Onion-2 (chopped)

Green Chillies-3

Capsicum-1/2(chopped)

Bay leaf-2

Clove and cinnamon-1(small piece)

Garlic-2(finely chopped)

Butter-1/2 Spoon

Soya sauce-2 Spoons(optional)

Oil-1 Spoon

Salt-to taste

Coriander leaves-a small bunch

Masala powder-2 Spoons(or)Chilli powder and Coriander powder-1 spoons

Process:-

1.Heat the oil in the pressure cooker in medium low heat.

2.Add butter to the oil.

3.Add Bay leaf,Clove, Cinnamon,Garlic and fry it for a minute.

4.Slit the green chilli and add to it.

5.Then add the chopped onions.

5.Stir occasionally till onion turns brown.

6.Add Capsicum to the pan and continue frying.

7.After Capsicum turns the color, add Pork.

8.Stir continuously for a minute and add masala powder.

9.Mix it well and add Soya sauce and salt.

10.Add water and lock the cooker and leave it for 4-5 whistles.

11.After few minutes,open the pan and look for the consistency.

12.Boil it again if thicker consistency is required.

13.Garnish with chopped Coriander leaves and serve with rice.

Kara Seedai

Ingredients:-

Par boiled rice(pulungal arisi)-1 Cup

Urad dal-1/4 Cup

Cumin seeds-1 Spoon

Chilli powder-1 Spoon

Ghee-1/2 Spoon

Salt-to taste

Process:-

1.Soak the rice in water for 2 hours.

2.In dry pan roast Urad dal and 1/2 Spoon Cumin seeds together to its golden brown color.
3.Cool it down and grind it to make a powder.

4.Drain the water and grind rice with salt by adding little water to it.

5.Make it to a fine paste.

6.To paste mix the urad dal powder, raw cumin seeds,Chilli powder and Ghee.

7.With the paste make small balls and keep it aside.

8.After 1 hour deep fry the balls in the oil.

9.Drain in tissue paper and the crunchy Kara Seedai is ready.

Lemon Pickle

Ingredients:-

Lemon-2

Red chilli-6

Methi seeds-15 seeds

Mustard seeds-1/4 spoon

Curry leaves-10-15

Salt-2 Spoons

Green Chillies-5 (Optional)

Process:-

1.Fry Red chillies and Methi seeds in a dry pan.

2.Let it cool and grind it in a mixie to a coarse powder.

3.Wash the lemon.

4.Boil the lemon in cooker and leave it for one whistle only.

5.Cut the lemons into small dices and mix the chilli powder with it.

6.Fry Mustard seeds and Curry leaves in oil and add this to Lemon.

7.Slit the Green chillies lengthwise and mix it with Lemon.(Optional)

8.Mix with dry spatula for every 24 hours.

9.Pickle is ready to serve within two days.

Egg Vadai

Ingredients:-

Egg-1

Gram Flour-3 Spoons

Maida Flour-2 Spoon

Rice Flour-1 Spoon

Chilli Powder-1/2 Spoon

Onion-1/2(finely Chopped)

Curry leaves and Coriander leaves-10-15

Chilli-1(chopped)

Oil-200 gms

Salt-to taste

Process:-

1.Beat the Egg.

2.Add salt when beating the eggs.

3.Mix Gram flour,Maida Flour,Rice Flour with beate egg to form batter.

4.If needed Water can added.

5.To the batter add Onion,Chilli,Curry leaves,Coriander leaves,Chilli powder.

6.Heat the oil in Kadai.

7.Pour small balls into the oil using spoon.

8.Deep fry and drain in tissue paper.

9.Buffy egg vadai is ready to serve.

Note:

It can be prepared without egg.Instead of egg water can be used.

Semiya Vadai

Ingredients:-

Semiya-1/2 Cup

Rice flour-1/2 Cup

Yoghurt-1/2 Cup

Onion-1 (finely Chopped)

Green Chilli-2(finely chopped)

Curry leaves-20-25

Salt-to taste

Process:-

1.Mix Semiya,Rice flour and Yoghurt together to form a batter.

2.To the batter mix onion,Chilli and Curry leaves and Salt.

3.Keep it aside for not more than 5 mins.

4.Heat the oil.

5.Prepare Vadai's and deep fry in oil.

6.Drain in tissue and Serve hot.

Note:-

If u need it spicy u can add chilli powder.

Ulundhu Vadai

Ingredients:-

Urad dal-1 cup

Pepper powder-1/2 Spoon

Onion-1 large onion(finely chopped)

Green chilli-2(finely chopped)

Curry leaves-15-20 leaves

Coriander leaves-25 leaves

Salt-to taste

Oil-For deep frying.

Rice Flour-1/4 cup(0ptional)

Process:-

1.Soak the Urad dal for 2hours.

2.Grind the dal without adding much water.

3.The batter should be finely ground.

4.Add chopped onions,green chillies,Curry leaves,Coriander leaves,Salt and Pepper powder.

5.Heat the pan with oil.

6.Wet your hands and make small balls.Flatten it and make a hole in the center with ur finger.

7.If the batter is watery add rice flour to thicken.

7.Gently drop into the hot oil and deep fry till it turns to golden color.

8.Drain in the tissue paper.

9.Ulundu vadai is ready and it is good for evening snack.Serve it hot.

Note:-

Adding Rice flour will make the vadai crispy and will taste good.

Idli Podi

Ingredients:-

Urad dal-3/4 Cup

Channa dal-1/4 cup

Curry leaves-10 to 15 leaves

Red Chilli-5 to 7 pieces

Garlic-2(finely chopped)

Salt-to taste

Process:-

1.Heat a pan.

2.Roast the Garlic to its golden brown color.

3.Fry all the ingredients separately.

4.Let it cool down to the room temperature.

5.Grind them to a coarse powder with salt.

6.Mix with a spoon of oil before serving.

7.Idli Podi is ready and it goes for Dosai also.

Note:-

It is not required to fry the ingredients in oil.

Kara Pidi Kozhukattai

Ingredients:-

1.Rice flour-1 Cup

2.Toor dal-1/4 Cup(Soaked and Grinded)

2.Chilli powder-to taste

3.Salt-to taste

For Seasoning:-

1.Oil-1 Spoon

2.Mustard seeds-1/4 spoon

3.Channa dal-1/2 Spoon

4.Curry leaves-10 leaves

5.Red chilli-1(chopped)

6.Onion-1/2(chopped)

Process:-

1.Heat the Kadai and add oil.

2.Add the seasonings when Mustard seed splutters.

3.Add water and let it boil for few mins.

4.Remove from stove and let it cool.

5.Add Rice flour,Toor Dal(soaked and grinded),Chilli powder and salt to form a soft dough.

6.Place them in ur hands and close ur fists to get the desired shape.

7.Steam the Kozhukattai in idli plates for 7-10 mins.(like idli's)

8.Kara pidi kozhukattai is ready.

Good for evening snack.Can be prepared for Vinayagar Chathurthi.