Poori & Kilangu/ Poori & Potato Masala

Poori
Ingredients:

• Wheat flour - 1 cup
• Salt as required
• Water to knead dough
• Rava - 1 tbsp(for crispness)
• Oil for frying

Method:

• Mix wheat flour, rava, salt with required water into a soft dough.
• Make small balls from the dough and spread it using rolling pin.
• Heat oil and deep fry poori.

Potato Masala
Ingredients:

• Potato - 3
• Onion - 1
• Green chillies - 1 or 2
• Urud dal - 1 tbsp
• Channa dal - 1 tbsp
• Turmeric powder - a pinch
• Curry leaves and Coriander leaves - few
• Salt as required

Method:

• Boil potatoes, peel off skin, and mash it nicely.
• Cut onion and cook it in water until it becomes transparent and soft.
• In a kadai, add oil, mustard seeds, channa dal, urud dal, chopped green chillies, and curry leaves.
• Saute it for two minutes, then add cooked onion, finally mashed potatoes along with turmeric powder and salt.
• Add little water to get the gravy consistency.
• Garnish with coriander leaves.
• Cook for 3 to 4 minutes and serve it with hot pooris.

Chicken Briyani - 2

Ingredients:

• Basmathi rice – 1 cup
• Onion – 3
• Tomato – 1
• Chicken – ¼ kg
• Ginger garlic paste – ½ tsp
• Mint leaves – 10
• Cilanto  leaves – Same amount as mint leaves
• Chilli Powder – 1 tsp
• Salt as required
• Water – 2 cups
• Curd – half tsp
• Cinnamon stick – 1
• Bay leaf – 1
• Cardamon – 2
• Clove – 1
• Anise seed – 1
• Ghee – 1 tsp
• Oil – 1 tsp

Method :

• Wash the rice and soak it for minimum 20 minutes
• In a pressure cooker add ghee and oil.
• When heated add bay leaves, cardamon, clove, anise, cinnamon stick.
• Now fry the onions till transparent.
• Add ginger garlic paste and fry till the raw smell disappears.
• Add the tomato and cook till it becomes tender.
• Add the cilantro and mint leaves and mix well
• Now add the chicken, salt, chilli powder, curd and mix.
• Close the lid and cook till the chicken is half done.
• Now add the basmathi rice and pour the water.
• Cook in full flame and when the rice is 3/4th cooked.
• Keep the flame low and close the lid.
• After 2 minutes switch off the stove.
• Rest of the rice will get cooked in the steam.
• Best with raitha, chicken fry, Chicken gravy..

Kadai Chicken

Ingredients:

• Big onion – 1
• Tomato – 2
• Chicken – 1 kg
• Cilantro to garnish
• Coriander seeds – 2tsp
• Cumin seeds – 2 tsp
• Black pepper – 8 nos
• Red chilli – 5-6
• Ginger – 2inch
• Garlic –  15pods
• Ghee – 1 tsp
• Oil – 1 tsp
• Salt as required 

Method:

• Dry roast coriander seeds, cumin powder and black pepper.
• Cool and grind it to a fine powder. Transfer it into a bowl.
• Grind red chillies, ginger and garlic. Add water and grind it into a paste.
• In a deep pan add ghee and oil.
• Add onion and fry till transparent.
• Add grounded spice powder and the chilli garlic paste.
• Fry till the raw smell disappears.
• Now add the tomatoes till it becomes soft.
• Add the chicken and salt.
• Mix well. Close the lid and cook till the chicken is done.
• Garnish with cilantro. 
• This is a dry version of kadai chicken. If you want it in a gravy form add some water and cook.
• Serve with steamed rice, chappati, sambhar rice, curd rice...

Coriander Seed Thuvaiyal

Ingredients:

• Coriander seeds – 2 tsp
• Coconut – ¼ Shell
• Fried Grams – 2tsp
• Garlic pods – 3
• Dry Chilli - 2
• Tamarind – small gooseberry size
• Curry Leaves few
• Salt to taste 

Method: 

• Dry roast Coriander seeds and dry chilli.
• Cool it and grind into fine powder.
• Then add the chopped coconut, tamarind, fried grams, curry leaves and garlic.
• Grind into a fine paste with required water and salt.
• Serve with curd rice, dosa, idli...

Mango Pachadi

Ingredients : 

• Mango – 1 
• Jaggery– 50 gms
• Water half cup
• Chilli powder a pinch
• Salt a pinch

Method:

• Peel the mango skin and chop it into small cubes
• Shred the jaggery in a deep pan and add water.
• Boil the mixture till the jaggery melts.
• Now filter the mixture and transfer it into another bowl.
• Heat the pan pour the jaggery and add the mango, chilli powder, salt.
• Cook till it turns into a thick consistency.

This is a special recipe for pregnant women. 

Surai Kaai Kulambu/ Bottle Gourd Kulambu

Ingredients : 

• Moong Dhall – 1 handfull
• Bottle guard – ½ cup
• Mango – ¼ cup
• Garlic pods – 4
• Garlic crushed – 4
• Cumin seeds – 1 tsp
• Hing – a pinch
• Chilli powder/sambhar powder – ½ tsp
• Salt to taste
• Tomato – 2
• Small onions – 10
• Dry chilli - 2
• Curry leaves few
• Cilantro to garnish
• Oil to fry 

Method :

• Pressure cook Moong dhall, garlic pods,cumin seeds, hing and tomato.
• In a deep pan, heat oil.
• Add mustard seed, dry chilli, curry leaves.
• Now fry the small onions and crushed garlic till transparent.
• Add mango and bottle guard.
• When the vegetables are half cooked add salt, chilli powder, dhall mix.
• Add required amount of water and cook till it is done.
• Garnish with cilantro.
• Serve with rice, chappati.