Pepper Chicken

Ingredients:

• Chicken - 1/2 kg
• Pepper - 1 tb sp
• Salt - to taste
• Curry leaves - 6 strings
• Coconut oil - 4 tb sp
• Onion - 1
• Lime - 1

Method:

Wash and clean chicken. Slit the leg pieces. Powder the pepper in a mixie. Marinate the chicken with the powdered pepper, salt, lime juice, curry leaves. Leave it covered for an hour. In a kadai pour 3 table spoon of coconut oil and drop this chicken with the marination. close and cook then cook it open till the chicken is completely done. Slice the onion. In another pan pour the remaining oil and sauté this onion slices and curry leaves. fry till the onions are brown sprinkle a spoon of sugar over the onions. This gives a nice flavor and a glossy effect.
Put it over the chicken in the kadai and toss once. Serve this chicken for chapathi or basmathi rice.

Payaru vazhaipoo thoran

Ingredients:

• Green gram (Paasi payaru) - 1/4 cup
• Plantain flower (vazhai poo) - 1/2 cup
• Coconut - 1/4 cup
• Small onion - 4 to 6
• Curry leaves - 3 strings
• coconut oil - 2 tbsp
• green chilli - 4 to 6
• Jeera - 2 tsp
• turmeric powder - 1/2 tsp
• salt to taste

Method:

cook the green gram in water with salt. do not over cook. take the inner part of the vazhai poo and chop well. put little salt and a dash of coconut oil mix and keep. When the green gram is cooked (See to it there is very little water) add this chopped vazhai poo in it and toss well. close and cook for 3 minutes. 

grind coconut, green chilli, geera and turmeric powder coarsely. Turn off the stove and add the ground coconut and toss. put the curry leaves and pour the coconut oil. serve with rice or kanji or even for chapathi.

Egg Fried Rice

Ingredients:

• Basmathi Rice - 1 cup
• Water - 1 3/4 cup
• Salt - to taste
• Aginomotto - 1 pinch
• Carrots - 1/4 cup
• Beans 1/4 cup
• Onion - 1 small
• Cabbage - 2 leaves
• Capsicum - 1/2
• Egg - 2 nos
• oil - 2 tbsp
• Butter - 1 tbsp
• Pepper powder - 1 sp
• Vinegar - few drops

Method:

soak the rice in measured amount of water and salt in a cooker. Add the chopped carrots and beans. Pour two spoons of oil and a pinch of aginomotto in the rice. Close the cooker and leave it on sim for 15 min with out weight.
In a kadai melt butter add the chopped onions, salt pepper and aginomotto and sauté for a minute. Then add cabbage followed by capsicum and turn off the stove. Take this contents in a plate.
Heat the kadai again melt butter. In a bowl beat the egg with little salt, pepper and vinegar. Pour the egg in the kadai and scramble nicely. Now mix the vegetable egg and rice together.

Kathirikai Aviyal

This is also called as kallaveetu aviyal.... it is a dish to accompain Idly or Dosa or Chapathi fo rebreak fast as well as dinner.

Ingredients:

• Brinjal - 4
• Potato - 2
• Tomato - 2
• Onion - 2
• Chilli powder - 1 sp
• Salt to taste
• Pepper - 1 sp
• Oil - 1tb sp

For the paste

• Coconut - 1/2 cup
• Kasa Kasa - 2 sp
• Split roasted bengal gram (Pottu Kadalai) - 2 tbsp

Method:

Cut all the vegetables into square pieces.Heat oil in a kadai. Season with pepper and curry leaves. Add the onions and sauté it well. Add the brinjal and potato sauté for 2 to 3 minutes then add the tomatoes. Sauté till the vegetables are cooked add chilli powder and salt and cook till the raw smell of chilli powder goes. Then pour a glass of water and bring it to boil. Allow it to boil for 3 to 5 min then add the ground paste. Bring it to a boil and tun off the stove.

Note: Peel the potatoes and put it in water. Same way put the brinjal also in water as you cut them to avoid blackening.

Vegetable Kurma

Ingredients:

• Onion - 1
• Potato - 1
• Tomato - 1
• Carrot - 1/2 cup
• Beand - 1/2 cup
• Peas - 1/2 cup
• Cauliflower - 1/2 cup
• Coconut - 1/4 cup
• Green chilli - 5 to 8
• Cumin seed - 1 tsp
• Coriander powder - 2 sp
• Turmeric powder 1 sp
• Coriander - 1/2 bunch
• Curry leaves
• Bay leaf
• Cinnamon
• Salt to taste

Method:

Cut all the vegetables into small squares. Break the cauliflower into small florets, boil water blanch the florets with little salt drain and keep aside.
Heat oil in a cooker pan add the spices and curry leaves followed by onions. sauté it for a minute. Then add the vegetables, peas and cauliflower. Sate for 3 minutes. Then add the chopped tomatoes.
When the tomatoes are cooked add coriander powder turmeric powder and salt. Pour a glass of water and add half the coriander leaves. Close the cooker and pressure cook for a whistle.
Grind Coconut, cumin seed green chillies and coriander leaves.
Open the cooker allow it to boil and pour this ground paste. Bring it to boil and turn off immediately.

Note: If you let it boil for a longer time after adding the coconut paste the coconut may churn and float like foam on top surface. This goes good with chapathi, poori, parotta or biriyani. Change the consistency as per you need.

Sambar for Breakfast

This sambar is usually called pachadi in our native. Its for breakfast to accompain Idli, Dosa, Upmas, Pongal or Idiyappam. Its called pachadi when green gram dhal (Paasi paruppu ) is used and sambar when thoor dhal is used. Some people adds both the dhal equally so just to increase quantity.

Ingredients:

• Brinjal - 3
• Potato - 1
• Onion - 1
• Tomato -1
• Green chillies - 6 to 10
• Green gram dhal - 1/4 cup
• Turmeric powder - 1/2 tsp
• Oil - 1tbsp
• Tamarind - a small ball
• Salt - to taste
• Mustard - 1/2 ts
• Split urudh dhal - 1/2 tsp
• Jeera - 1/2 tsp
• Red chilli - 2
• Asafoetisda - 2 pinch
• Coriander leaves 
• Curry leaves

Method:

Pressure cook dhal with turmeric powder and asafoetida.
Cut brinjal, potato, tomato and onion in small pieces. Slit the green chillies. When the dhal is cooked open the cooker and put all the cut vegetables add a glass of water and pressure cook for two whistles.
Open the cooker and let it boil. Make a solution of tamarind and salt and pour into the sambar.
In a kadai heat oil add all the seasoning stuffs along with curry leaves and asafoetida. Once the mustard splutters pour the sambar in it and bring it to a boil.Garnish with coriander leaves.

Note: If you feel the sambar has gone little thin (Watery) dissolve a spoon full of idly batter in very little water and add it to the sambar when it boils.

potato fry

Ingredients:

• Potato - 2 large
• Garlic - 1 pod
• Mustard  1/2 tsy
• Split urudh dhal - 1/2 tsp
• Curry leaves - 1 string
• Oil - 2 tbsp
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Salt to taste

Method:

Peel the potatoes and cut them into small squares. Heat oil in a kadai and season with mustard and urudh dhal add the crushed garlic and curry leaves. Add the potatoes and sauté for a minute.
Then add the chilli powder turmeric powder and salt.
Sauté till the color changes to golden yellow and the potatoes are completely cooked.

Note: Put the potato in water after you peel it and also the cut potatoes in water. When you are about to put it in the kadai drain it from water and put. And no water to cook potato this way. This hardly takes 5 min to cut and 5 min to cook.