"Chicken Rice"

Chicken Rice

Quantity :3-4 members

About this Foodie!!

"Chicken Rice" is a favorite country type dish variety made with short time and it is made using rice cooker in a simple manner.This dish has a unique taste and flavor and it should not be confused with chicken fried rice or chicken biriyani...this dish is somewhat middle to  both of the dishes.Its spicy taste and aroma gives us a different foodie experience.

Best independant dish but it can be accompanied with Onion raita, any chicken gravy especially chicken chettinad gravy without coconut recipe.

Chicken Rice

Recipe

Ingredients

1. Biriyani Rice(either basmati or seeraga samba) - 2 cups given along with your rice cooker.

2. Chopped Chicken - 300 gms

3. Big Onions - 2 nos.

4. Chopped Tomato - 1 no.

5. Green chilly - 4 nos (or) to your taste.

6. Chilly powder - 1 teaspoon (or) to your taste.

7. Turmeric powder - 1/4 teaspoon.

8. Cinnamon - 2 inch sized 1 no.

9. Cloves - 2nos.

10. Cardamon - 2 nos.

11. Bay Leaf - small piece.

12. Mint and Coriander leaves - 1/2 cut together.

13. Ginger garlic paste - 1 tbl.spoon

14. Oil - 1 tbl.spoon

15. Ghee -   3 tbl.spoon

16. Water - 1cup rice : 2 cup water  ratio

Method

1. Add all the above ingredients in your rice cooker and wait till your dish is cooked..and serve it hot! Its that simple...!!

Try it and you will like it!!

Happy Foodie!!!

"Nethili Karvad(White Bait)"

"Nethili Karvad Fry"

Quantity- 3-4 members

About this Foodie!!!

"Nethili Karvad(White Bait)" is a famous seafood dish with mouth watering taste and flavor very very special in South India the flavor of this bait and spicy taste really mesmerize your taste buds and the gravy of tomato and onion shoots up the flavor of this dish.Its look, aroma and taste all will be awesome!!!

Normally this dish can be stored in fridge and eaten for 3-4 days longer , its taste gets added up as days prolong,  is the specialty of this dish.

Best side dish with curd rice and with white plain rice even rasam rice too.

Nethili Karvad

Recipe

Ingredients

1. Nethili Karvad(Dry White bait) - 100 gms.

2. Big Onion - 2 nos.

3. Tomato - 2 nos.

4. Chilli powder - 1 teaspoon or to your taste.

5. Turmeric powder - 1/4 teaspoon

6. Curry leaves - 6-7 nos.

7. Salt and Oil - To Taste

Method

1. Nicely clean the Nethili karvad  and keep it  and in a mixie mix tomato and onion to semi - solid state.

2. Add the semi solid gravy of tomato and onion along with Nethili karvad , chilli powder, turmeric powder and salt in a cooker and cook for 3 whistles.

3. Take a frying pan and add some oil and put the cooked contents from cooker along with curry leaves and nicely cook(sunda -vanaki) from liquid state to semi-gravy state and cookdown and serve it hot .

Try it and you will love it!!

Happy Foodie!!!

 

"Egg Kurma with Chilly and Coriander Powder"

"Egg Kurma"

 Quantity- 3-4 members

About this Foodie!!!

"Egg Kurma" is one favorite dish in South India rich in protein contents as egg plays the major part of the dish and its taste really will conquer your taste buds and make you feel content and satisfied with the flavor and taste as this dish slightly touches non-veg taste so people who does not take mutton or chicken can try this and get satisfied.

Best side dish with white plain rice along with lime pickle and appalam, chapati, parotta, naan , idly and dosai , idiyappam of course its a versatile dish which suits with most of our other main dish varieties .

"Egg Masala with Chilly and Coriander Powder"

Recipe

Ingredients

1. Boiled Eggs - 4 nos.

2. Coriander powder - 2 tbl.spoon

3. Chilly powder - 1 teaspoon or to your taste.

4. Big onion- 3 nos.

5. Tomato - 2 nos.

6. Ginger garlic paste - 1 teaspoon

7. Turmeric powder - 1/4 teaspoon

8. Cinnamon - 1 inch 1 no.

9. Cloves - 2 nos.

10. Coconut - 1/2 cup + some cashew.

11. Oil and Salt to taste.

12. Coriander leaves - To garnish

13. Boiled Potatoes - 3-4 nos

Method

1. In open cooker add cinnamon, cloves and chopped onions and cook till onion gets golden brown color.

2. Add ginger garlic paste to the mix and cook till raw smells goes off.

3. Add tomato cook for sometime and then add coriander powder, chilly powder and turmeric powder, salt and cook for sometime(vanakuvathu).

4. Add coconut cashew mix to the above contents and add some water along with boiled potatoes and close the cooker and cook for 2 whistles.

5. Finally add boiled eggs and garnish with coriander leaves and serve hot!!

Try it and you will love it and post your valuable feedback.

Happy Foodie!!!

"Mor Kuzhambu"

"Mor Kuzhambu"

Quantity:3-4 members

About this Foodie!!
"Mor(Curd) Kuzhambu" is one special traditional dish in South India, the main ingredient of this dish is Curd(not ripe one) this dish has its own attractive color we shall also call it is "Madam Curie Kuzhambu(just for fun) " as its color is somewhat radium based yellow and green mixture.When this dish is prepared you dont have to take buttermilk rice or curd rice separately as this one dish itself  will compromises for both kuzhambu and buttermilk taste.

This dish is plain variety, however you can add Ulunthu vadai(Black gram Methu vadai) or separately boil ash pumpkin(poosanikai) or lady's finger and add up the flavor and taste.

Best side dish with plain white rice and thick dosai(Uthappam).

"Mor Kuzhambu"

Recipe

Ingredients

1. Curd - 2 big cups

2. Yellow split peas - 1 teaspoon

3. Raw rice - 1 teaspoon

4. Coconut - 1/2 cap

5. Green chilly - 2-3 nos or to your taste.

6. Cumins(Seeragam) - 1/2 teaspoon

7. Mustard seeds - 1/4 teaspoon

8. Red chilly - 2 nos

9. Turmeric powder - 1/4 teaspoon

10. Curry leaves- 4- 5 nos.

11. Oil and Salt - To taste.

Method

1. Soak raw rice and yellow split peas in water for sometime till they get soft and then add coconut ,green chilly cumins and mix them well in a mixer.

2. Put some oil in a pan and saute mustard, red chilly , curry leaves and add the mixed contents to it.

3. Add one tumbler of water to the mixture and cook for 2-3 mins.

4. Add turmeric powder and salt and while the mixture is cooked and rises up (pongum pothu) add curd and immediately cook down and serve it hot.

Try it and you will love it.

Happy Foodie!!!  

"Pasiparuppu Sambar"

"Pasiparuppu Sambar"

Quantity:3-4 members

About this Foodie!!

"Pasiparuppu Sambar" is also another traditional and regular dish prepared frequently at houses of South India , this type of sambar is mainly taken for tiffin at night and morning breakfast. It has its own flavor unlike regular sambar variety especially the flavor and aroma of Green gram(Moong Dal) in sambar gives a good food experience.Always serve hot particularly this dish , otherwise you will loose its real taste.

Best side dish for Roast(Dosai).

"Pasiparuppu Sambar"

Recipe

Ingredients

1. Whole green gram(Moong Dal)- 3/4 tumbler

2. Big Onion - 1 no

3. Green Chilly - 3 nos.

4. Tomato - 1 no

5. Turmeric powder - 1/4 teaspoon

6. Mustard seeds, cumins - 1/4 teaspoon

7. Curry leaves - 4-5 nos.

8. Salt - To taste

9. Oil- Req.Qty

Method

1. In cooker add dhal,onion,green chilly,tomato,turmeric powder and salt and cook for 2 whistles.

2. In a pan add oil and saute(thalichu) mustard seeds, cumin and curry leaves and them to sambar mix in cooker and cook for 2-3 mins and serve it.

Try it and you will love it.

Happy Foodie!!!

"Mulangi Sambar"

"Mulangi Sambar"

Quantity:3-4 members

About this Foodie!!!

"Mulangi(Radish) Sambar" is a traditional and a special regular dish always available in South Indian hotels and restaurants and ofcourse at our  homes too and very easy to cook dish, the taste of this dish is so well that we dont get bored of this even frequently made in our homes.Many cook with different combinations of vegetable like carrot,radish,beans etc.,depending on their taste and likings.

Best side dish for plain white rice, Idly , Vadai and Roast.

"Mulangi Sambar"

Recipe

Ingredients

1. Radish(Mulangi) - 1/4 kg

2. Big Onion - 1 no

3. Tomato - 2 nos

4. Yellow split peas(Thuvaram paruppu) - 1 tumbler

5. Turmeric powder - 1/4 teaspoon

6. Sambar powder - 2 teaspoon

7. Tamarind water - 1/4 tumbler

8. Black  gram , mustard seeds, fenugreek,cumin - all 1/4 teaspoon

9. Curry leaves - 5-6 nos.

10.Oil- Required quantity

Method

1. In cooker put some oil and add yellow split peas,onion,tomato,turmeric powder and cook for 3 whistles.

2.Add sambar powder , salt in tamarind water and nicely mix it.

3. Saute mustard seeds, black gram,fenugreek,cumin and curry leaves and add chopped raddish to the mix and cook for 2-3 mins(vanakuvathu) and add it to sambar mix in cooker and cook till 1-2 whistles.

Try it and you will love it.

Happy Foodie!!! 

"Yam Roast"

"Yam Roast"

Quantity:3-4 members

About this Foodie!!

"Yam Roast" is a special dry variety made with below mentioned ingredients.Its spicy taste , flavor and the aroma of saunf while eating will give a different taste experience for us.

Best side dish with curd rice and sambar rice.


                                             Yam Roast

Recipe

Ingredients

  1.       Yam- 1/4kg

  2.       Chilli powder- 1 t.spoon

  3.       Turmeric powder- 1/4 t.spoon

  4.       Saunf – 1/4 t.spoon

  5.       Salt to taste.

  6.       Coconut scarps – 2 tbl.spoon

  7.       Mustard seeds - 1/4 teaspoon

  8.   Curry leaves - 3-4 nos.

  9.       Oil- 3-4 tbl.spoon or required qty. as per your wish.

Method

  1.      Cut yam to small cubes shape and mix it with chilli powder, turmeric powder, salt , saunf and sprinkle some  water and cook in cooker for 2-3 whistles or based on Yam’s nature.

  2.      Add  mustard seeds and curry leaves in a frying pan with oil.

  3.     Put the yam mixture from cooker to this frying pan.

  4.    Add coconut scraps now to the yam mixture and roast the mixture and serve it.

  Try it and you will love it!

  Happy Foodie!!!

"Pachai Payir Kadaithal"

"Pachai Payir Kadaithal"

Quantity:3-4 members

About this Foodie!!!

"Pachai Payir Kadaithal" is a dish of South India , where its thick consistency gives us a rich flavor and taste rather like our regular pachai payir masala(kuzhambu) taste. This dish is not too spicy to take , however it has its own spice taste.

Best side dish with white plain rice and lime pickle gives a good combination for this dish along with appalam.

 "Pachai Payir Kadaithal"

Recipe

 

Ingredients

  1.      Green gram – 1 tumbler

  2.      Mustard seeds -1/4 teaspoon

  3.      Black Gram(Uluntham.paruppu) – 1/4 teaspoon

  4.      Red chilly – 2 nos

  5.      Seeragam(Cumin) – 1/4 teaspoon

  6.      Curry leaves- 3-4 nos.

  7.      Table Salt – to taste

Method

  1.      Add green gram and salt in cooker and cook for 10 mins.

  2.      Fry ingredients 2 to 6 in small pan and put it to cooked green gram mixture and nicely smash it to smooth consistency using wooden mathu.(Wooden stick with round bottom at base).

   Try it and you will love it!!!

  Happy Foodie!!!

   

"Milagu Kuzhambu"

"Milagu Kuzhambu"

Quantity:3-4 members

About this Foodie!!!

"Milagu Kuzhambu(Pepper Masala)" is a favorite seasonal dish of South India prepared with black pepper as main dish, its spicy flavor gives us a different taste and experience especially during a rainy day. When we are caught with Cold , and when we take this dish it gives us good relief from cold and you will feel very comfortable and your throat becomes very clear , if affected in cold.

Best side dish for white rice, dosai and idly.

Milagu Kuzhambu

Recipe

Ingredients

1. Black pepper - 2 tbl.spoon

2. Seeragam(Cumin)- 1 teaspoon

3. Coconut- 1/4 cap

4. Garlic - 6-7 tooth

5. Tamarind water - 1/4 to 1/2 tumbler

6. Coriander powder - 2 tbl.spoon

7. Turmeric powder - 1/4 teaspoon

8. Stone Salt- To Taste

9. Oil and Ghee - 1 to2 tbl.spoons (or) to your measurement.

10. Mustard Seeds - 1/4 teaspoon

11. Asafoetida - 2 Pinch

12. Curry leaves - 3 to 4 leaves.


Method

1. Take a pan and golden fry black pepper,cumin,coconut and garlic in Oil and ghee.

2. In tamarind water add the above mixture along with coriander powder,turmeric powder and salt.

3. Put some oil in a pan and fry mustard seeds, asafoetida and curry leaves.

4.Pour that tamarind mixture into the fried mustard seeds content (point no.3) and cook for 10 mins and  when you visually see the separation of oil in masala , finish your cooking and serve it.

Try it and you will Love it!

Happy Foodie!!!

"Potato Podimass"

"Potato Podimass"

Quantity: 3- 4 members

About this Foodie!!

"Potato Podimass" is a mild side dish made with coconut and other ingredients mentioned below, this dish would give you a different taste of potato apart from normal potato fry dish its color and aroma is entirely different from regular potato fry with chilly powder.

Best side dish with poondu kuzhambu, curd rice and even it can be taken with dosai.

Potato Podimass

Recipe

       Ingredients

  1. Potato – 1/4 kg 

  2.  Big Onion- 1 no

  3.  Green chilly – 3 nos

  4.  Curry leaves- 6 to 7 nos

  5.  Mustard seeds – 1/4 teaspoon

  6. Black gram(Ulantham Paruppu)- 1/4 teaspoon

  7.  Ginger- To your size(small piece)

  8.   Turmeric powder- 1/4teaspoon

  9.  Coconut scraps- 1/4 cap.

 Method

              1. Boil potato in cooker and smash it nicely.

  2.  Pour oil in a vessel and add Mustard seeds, Uluntham paruppu, Onion , Greenchilly and Turmeric powder  and cook (Vanakuvathu).

              3.  Add boiled potato to that mixture in vessel and cook for few minutes.

              4.  Then add coconut scraps and coriander leaves and finish your cooking and serve it.

               Try it and enjoy it!!

               Happy Foodie!!!