Chicken Kozhumbu

Ingredients :
Chicken - 500gms
Red Chilli powder - 1/2 tsp
Fennel seeds - 1tsp
Cinnamon - 1'
Cardamom - 1
Star Anise - 1
Curd - 1 tbsp
Coriander powder - 2 tsp
Curry leaves - few
Onion - 2
Tomato - 1
Ginger Garlic paste - 1 tbsp
Coriander leaves - 1 tbsp
Curry Masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp

Ground Paste :
Coconut - 2 tbsp
Fennel seeds - 1 tsp
Pepper - 1 tsp
Cumin seeds - 1 tsp
Oil - 1 tsp
Shallots - 6 to 7
Water - 1 cup

Tempering : ( Optional )
Oil -
Curry leaves - few
Dry red chilli - 2
( Note : Heat oil and saute the remaining ingredients and keep them aside )

Preparation :
1. Saute the ground paste ingredinets and blend them with little water. Marinate the chicken with curd, turmeric powder , Salt.
2. Heat oil in a pan , add the spices - Fennel seeds , star anise , cinnamon , cardamom.
3. Add curry leaves , Onion. Saute and add Ginger garlic paste. Saute until raw smell disappears.
4. Add Chicken into this and allow them to cook for 2 mins by covering the lid.
5. Add all the masala powders. Saute them and make sure the masala does not get burnt.
6. Add tomato and cook them. When the tomatoes are completely smashed , add water.
7. Go ahead by adding the ground paste.
8. Once the chicken is cooked completely, add the tempering ingredients before serving which gives beautiful aroma to the dish.

Mint Chicken Chilli Dry

Ingredients :
Chicken - 400gms
Curry Leaves - 2 tbsp
Mint Leaves - 1 tbsp
Ginger Garlic paste - 1 tbsp
Garlic - 6 to 7
Red Chilli Powder - 1 tsp
Curry Masala - 1 tsp
Curd - 1 tbsp
coriander powder - 1 tsp
Cumin powder - 1/2 tsp
pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Salt - As required

Preparation :
1. Marinate Chicken with all the ingredients except oil and garlic for 20 mins.
2. Heat Oil in a pan , add chopped garlic. Roast till golden brown.
3. Add the marinated chicken. Cook until it becomes tender and dry.

Dosa Sambar

Ingredients:
Moong Dal - 100 gms
Shallots - 5
Tomatoes - 2
Hot Green Chillies - 2 to 3
Dry Red chilli - 2
Sambar Powder - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - Few
Onion - 1
Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Garlic - 2
Coriander Leaves - 1 tbsp
Water - 2 cups + 1/2 Cup
Salt - As required

Preparation :
1. Pressure cook moong dal with turmeric powder , Shallots , garlic , Green chillies in 2 cups of water.
2. Blend tomatoes and cook them with sambar powder, adjusted salt , coriander leaves by adding 1/2 cup of water.
3. Once tomato is cooked , add the cooked dal to it.
4. For tempering , Heat oil in a pan , add mustard seeds . Once it starts to splutter , add cumin seeds.
5. Add curry leaves , dry red chilli , Onion. Saute until onion is translucent.
6. Add this tempered ingredients to sambar.
7. Serve hot with Dosa.

Eggless Walnut Banana Cake ( Using Pressure Cooker )

Ingredients:
Banana - 2
Wheat Flour - 1.5 cups
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Oil - 2/3 Cup
Milk - 1/4 Cup
Walnut - 1/4 Cup ( Chopped )
Brown Sugar - 100 gms or 1/2 cup
Vennila Essence - 2 drops
Salt - A Pinch

Preparation :
1. Take ripe or over ripe bananas. I have used here over ripe bananas. mash the bananas with a fork to a smooth consistency. there should be no chunks. you can also use a blender to mash the bananas.
2. Add sugar, oil and vanilla extract.
3. Stir very well so that the oil mixes with the banana puree and the sugar dissolves.
4. Sieve whole wheat flour, baking soda, baking powder and salt directly in the bowl
5. Fold the dry ingredients into the wet ingredients very well.
6. Add the chopped walnuts and fold again. apart from walnuts, you can also add raisins, pistachios or any dry fruits of your choice. chocolate chips can also be added.
7. pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
8. Keep the pan in the preheated(10 mins ) pressure cooker and cook for 35 to 40 mins till tooth pick inserted in the cake comes out clean.
9. Allow it to cool down and then it will be easy to remove the cake from pan.


Note :
If you like spiced cakes, you can also add about 1/8 tsp of cinnamon or nutmeg powder in the cake.

Green Moong Dal Recipe

Ingredients:
Green Moong Dal - 1/2 Cup, soaked in water for an hour or two hours or overnight
Green chillies - 1
Bay Leaf -1
Cumin Seeds - 
Oil - 1 Tbsp
Onion - 1 
Tomato -1 
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam Masala powder - 1/4 tsp
Coriander leaves - 2 tbsp
Water - 3 cups
Salt - As required

For Tempering:
Oil - 1 tbsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Red chilli powder - 1/4 tsp
Coriander leaves - 1 tbsp

Preparation :

1.    Heat 2 tbsp oil in a pressure cooker.

2.    Add the whole spices - bay leaf , cumin seeds. Saute till the cumin seeds splutter.

3.    Then add the chopped onions. Saute the onions till light golden.

4.    Add ginger-garlic paste and chopped green chilies. Stir and saute till the raw aroma of ginger-garlic goes away.

5.    Now add the chopped tomatoes , turmeric powder, red chili powder, coriander powder and garam masala powder.

6.    Stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides.

7.    Drain and add the moong beans. Stir very well.

8.    Add 3 cups water and salt as per taste. Stir very well.

9.    Cover and pressure cook for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the beans are softened thoroughly.

Tempering (optional):

1.    Heat oil in a small pan or tadka pan. Splutter cumin seeds first.

2.    Switch off the flame and then add a pinch of asafoetida and red chili powder and coriander leaves.

3.    Add this tempering to the green moong dal. Stir well.

4.    Serve whole green moong dal with steamed rice or chapatis.

Mutton Kothu Curry

Ingredients:
Minced Mutton - 250 gms
Onion - 1 big
Tomato - 3
Ginger Garlic paste - 1 tbsp
Curry leaves - few
Fennel seeds - 1 tsp
Cinnamon - 1"
Red chilli powder - 1 tsp
Green Chilli - 2 ( chopped )
Pepper powder - 1/2 tsp
Curry Masala - 2 tsp
Coriander powder - 2 tsp
Kashmiri Red chilli powder - 1 tsp
Coriander leaves - 1 tbsp
Oil - 2 tbsp
Salt - As required
Water - 1/2 glass

Method:
1. Heat oil in a pan , add fennel seeds , cinnamon. Once the aroma starts coming , add curry leaves.
2. Add onion and saute till translucent and then add ginger garlic paste.
3. Go ahead and add tomatoes. Once the tomatoes are completely smashed , add the masala powders.
4. Allow them to cook till it leaves oil round the pan.
5. Finally add the minced mutton and cook for 2 to 3 mins.
6. Add water and close the lid. Allow them to cook.
7. Once cooked , garnish with coriander leaves.
8. This goes well with Chappathi , Bread , rice.

Chicken Egg Roll

Ingredients:
Chappathi's - 4
Chicken - 200 gms
Egg ( Beaten ) - 2 ( adjust with salt and pepper powder )
Mixed Vegetables - 1 cup (Carrot , Cabbage , Onion , Capsicum)
Schezwan sauce - 4 tbsp
Mayonnaise - 3 tbsp
Salt
Pepper Powder - 1 tsp

For Marination :
Ginger Garlic Paste - 1 tbsp
Red chilli powder - 1 tsp
Oil - 2 tbsp
Curd - 1 tbsp
Pepper Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt - To Taste

Chicken Preparation :
1. Marinate Chicken with for marination ingredients for 20 mins.
2. Fry the Chicken until cooked and keep them aside.

Stuffing Preparation :
1. In a bowl , add all the vegetables along with mayonnaise and chicken. Season with salt and pepper powder.

Roll Preparation :
1. Heat a pan with little oil , pour a ladle of beaten egg.
2. immediately place one chappathi on top of the egg.
3. Flip over the chappathi on other side once it is cooked. Repeat the same for other chappathi's.
4. Place one Chappathi and keep the stuffing and roll the chappathi.

Paal Kozhukattai

Ingredients:
Rice Flour - 1 cup
Salt - A pinch
Jaggery - 1/2 cup ( Make jaggery syrup with little water )
Water - 2 cups + For Kneading dough
Cardamom powder - 1/2 tsp
Coconut ( Shredded ) - 2 tbsp

Method:
1. Make a dough out of rice flour by adding a pinch of salt.
2. Now make small balls out of the dough and keep them aside.
3. Boil 2 cups of water and add a pinch of salt to it.
4. Once the water comes to boil , add the kozhukatttai balls and allow them to cook.
5. Add jaggery syrup along with cardamom powder to above mixture.
6. Finally add coconut to the dish and serve them hot or cold.


Note:
Lukewarm water will be preferred for kneading the dough.

Chicken Fry

Ingredients:
Chicken - 500 gms
Onion - 2
Curry Leaves - Few
Ginger Garlic Paste - 1 tbsp
Fennel Seeds - 1 tsp
Star Anise - 1
Cinnamon - 1"
Oil - As required
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Pepper powder - 1 tsp
Coriander powder - 1 tsp
Curry Masala powder - 1/2 tsp
Chopped Tomato - 1 tbsp
Water

Method:
1. Saute Chicken in 1 tbsp of Oil until it is 3/4 cooked. Remove and keep it aside.
2. In a pan , heat 1 tbsp of oil. Add fennel , star anise , cinnamon , Curry leaves , Onion.
3. Once the onion is cooked add ginger garlic paste.
4. Now add the chicken and continue to saute.
5. After the chicken is well sauteed , add all the masala powders.
6. Mix them completely well with chicken.
7. Now add the tomatoes and cook them until it leaves oil from the sides of pan.

Parotta

Ingredients:
All Purpose Flour : 4 Cups
Salt - To Taste
Oil - 1/2 Cup , approx
Egg - 2 ( Optional )
Sugar - 1 tsp
Water - As required

Method:
1. In a bowl , add all the ingredients except Oil and water. Slowly add water and make a soft dough. Add a tbsp of oil and mix the dough well.
2. Cover the dough with a lid and allow to rest for at least 2 to 3 hours.
3. Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.
4. Take each ball and roll it like a thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can.
5. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end like we do it for Laccha Paratha.
6. Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.
7. Place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased. Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.
8. Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.
9. Repeat this action with all the roasted parottas. Serve parotta with vegetable salna or chicken salna.



Note:
For people who do not prefer Egg , add 2 to 3 tbsp of curd.

Egg Tomato Thokku

Ingredients:
Boiled eggs - 3
Onion - 2
Tomato - 3
Ginger garlic paste - 1 tbsp
Fennel seeds - 1 tsp
Curry leaves - few
Coriander leaves - 1 tbsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Salt
Oil - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Curry Masala - 1  tsp

Method : 
1. Heat oil in a pan , add fennel seeds and curry leaves.
2. Add onions to it and saute until translucent.
3. Proceed adding ginger garlic paste and add the masala's after the raw smell disappears.
4. Add the tomatoes. Cook until the tomatoes are cooked well and leave's oil.
5. Finally add eggs and garnish with coriander leaves.

Peppered Capsicum Chicken

Ingredients:
Chicken Boneless - 300 Gms
Coarse Pepper Powder - 2 tsp
Capsicum - 1 tbsp
Onion - 1
Soy Sauce - 3 to 4 drops
Salt - to taste
Oil - 1 tbsp
Chopped Garlic - 1 tbsp
Turmeric Powder - 1/2 tsp

Method:
1. Heat oil in pan , add garlic. Once the raw smell disappears , add chicken and little turmeric powder.
2. Saute till the water absorbs completely.
3. Add onion , and continue to saute.
4. Now go ahead and add capsicum. After the misture is cooked well , add soy sauce and adjust with salt.
5. Finally add pepper powder and serve hot.

Sooji Halwa

Ingredients:
Semolina ( Rava ) - 1 cup
Sugar - 1 cup
Water - 2 1/2 cup
Butter - 1/2 cup
Nuts ( assorted ) - 1/4 cup

Method:
1. Heat butter in a pan , once the butter melts , add the nuts.
2. Now add the semolina and saute till the color changes to light golden brown and the when the aroma starts coming.
3. Go ahead by adding the sugar. Saute for 2 minutes.
4. Add the water and allow it to cook until it doesn't stick to the pan.

Onion and Tomato Chutney

Ingredients:
Onion - 2
Tomato - 3
Dry Red Chilli - 4 to5
Mustard seeds - 1 tsp
Tamarind - little
Oil - 1 tbsp
Curry leaves - few
Garlic pods - 3 to 4
Salt - To taste

Method:
1. Grind all the ingredients together into a fine paste.
2. Heat oil in a pan. Add mustard seeds , once it splutters add curry leaves.
3. Now add the ground paste and allow to cook until the raw smell disappears.
4. This goes well with Idly , dosa.

Banana Appam

Ingredients:
Banana - 1
All purpose Flour - 1 Cup
Powdered Sugar - 1/2 Cup
Cardamom Powder - 1/2 tsp
Water - As required
Salt - A Pinch
Oil - For Frying

Method :
1. Smash the banana. Add the remaining ingredients and add water little by little.
2. Make it a thick batter.
3. Heat Oil in a pan , pour a spoon full of this mixture into oil. Fry them till golden brown.