May 2014

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Red Beans Rice 
 
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Ingredients Basmati rice 1 cup Small red beans -1/4 cup Onions - 1/2 cup chopped Tomatoes - 1/2 cup chopped Ginger-garlic paste - 1 tsp Coriander powder - 1 tsp Chillies powder -1/2 tsp Garam masala powder - 1/2 tsp Fresh Lemon juice -1 tbsp Cloves -2 Cinnamon - 1 inch piece Bay leaf -1 Oil - 1 tbsp Preparation Soak basmati rice for 15 minutes, drain off water and keep it aside. 
 Heat oil in a pan and add cloves,cinnamon,bay leaf Add onions and saute till they become transparent. Then add ginger-garlic paste and saute for a few more minutes. Add tomatoes and fry a little. Add
 coriander powder, chillie powder, garam masala powder, cooked red 
beans, rice, salt required, 2 cups of boiling water, lemon juice and 
pressure cook. Garnish with coriander leaves. Red Beans Rice is ready to be served with raitha or papads or chips. </div>

Red Beans Rice Ingredients Basmati rice 1 cup Small red beans -1/4 cup Onions - 1/2 cup chopped Tomatoes - 1/2 cup chopped Ginger-gar...

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Kuzhi Paniyaram</h2>
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Ingredients 2 cups of dosa/idli batter 1/4 cup onions chopped finely (if you get the baby pearl onions they are more tastier) 1 teaspoon of green chilles chopped coarsely 1 tablespoon finely chopped curry leaves Salt to taste 1 tablespoon of oil</div>
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 Method In a small pan heat the oil,  Add the chopped onions and saute until onions are tender. Combine all the ingredients including the above mixture into the dosa batter. Grease the paniyaram pan with oil. Spoon the dosa mixture into the holes of the pan. Heat the pan on medium heat and cover with a lid. After a 3-4 minutes you will notice the top part steamed. At this point, turn over each paniyaram and allow it to cook the other side. This time around don't cover with a lid. Allow it to cook on medium low heat until the bottom is browned and crisp. Once done, remove and arrange on serving trays.Server with your favorite chutney.</div>
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Kuzhi Paniyaram Ingredients 2 cups of dosa/idli batter 1/4 cup onions chopped finely (if you get the baby pearl onions the...

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Idli Recipe 
 
 
 
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Recipe 
Par Boiled Idli rice - 3 cups (Idli Pulungal Arisi) 
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Urad dal - 1 cup (Mulu Ulundu or whole urad dal without skin)</div>
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Soak Procedure 
soaking time is also equally important. Wash and soak rice and dal for 5- 6 hours.</div>
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Grinding:</div>
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I personally, always prefer to use wet grinder for grinding batter for idli and dosa. The secret to soft idli lies in grinding and the consistency of the batter.</div>
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First grind the urad dal well until it is light and fluffy. After switching on the grinder, do not forget about it. Check now and then and add water little by little to the batter (you can use ice cold water if needed).</div>
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I usually grind urad dal for about 40 minutes. Then remove the grounded dal from the grinder. The urad dal batter should not be sticky but light and fluffy. 
 
Then add the soaked rice along with little water. You should not add too much water in the beginning itself.You have to add water little by little, while it grinds. Grind rice to a smooth paste.</div>
 
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Then add the grounded urad dal to the grounded rice and grind for another 5 minutes so that it gets mixed well. 
 
Remove the batter from the grinder, add salt and mix well with your hands. Fill only up to half in a container leaving room for it to raise while fermenting.</div>
 
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Consistency  
Just as grinding is important, the consistency of the batter is also equally important.If your batter is too thin, the your idli will turn flat. 
 
If your batter is thick, then your idli will be rock hard. So take care when adding water while grinding. That is the reason why you should add water little by little by checking the consistency.</div>
 
Steaming 
 
You can use an idli pot or a streamer or a kadai or a pressure cooker without weight for steaming.  
 
You can use any heavy bottomed vessel with a lid which can fit your idli moulds perfectly. 
 
The important point to be noted here is to bring the water to boiling point before steaming the idlis. I place a damp muslin cloth on the idli mould , then scoop out a ladle of batter and fill in the idly moulds, then close it with a lid.You can even grease your idli mould with oil but I usually prefer the first method for the lovely texture. Steam for 10-12 minutes. Insert a fork in the middle, if it comes out clean, then your idli is done. Invert the mould on a plate and gently remove the mould. Sprinkle water on the cloth and gently separate the cloth from the idlis. Serve hot with any <a href="http://www.padhuskitchen.com/2010/09/chutney-recipes-chutney-varieties.html" style="color: #660000; font-weight: bold; text-decoration: none;" target="-blank">chutney</a> or <a href="http://www.padhuskitchen.com/2010/09/sambar-recipes-sambar-varieties-south.html" style="color: #660000; font-weight: bold; text-decoration: none;" target="-blank">sambar</a> or just<a href="http://www.padhuskitchen.com/2009/09/idly-milagai-podi.html" style="color: #660000; text-decoration: none;" target="-blank"> idli podi </a>and gingerly oil.</div>
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Idli Recipe Recipe Par Boiled Idli rice - 3 cups (Idli Pulungal Arisi) Urad dal - 1 cup (Mulu Ulundu or whole urad dal without sk...

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Sweet Appam </div>
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Ingredients</div>
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Rava 1 cup 
Maida 1/2 cup 
Banana 1 
Sugar 3/4 cup 
Cardamom 1,powdered 
Cashew -5</div>
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Procedure 
• Soak Rava in water for 1 hour. 
• Add rice flour, banana, sugar and mix it well. 
• Batter should be like dosa batter consistency.( Make sure it is not too watery) and fry cashew and cardamom with Oil and add it to thismixture</div>
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• Heat oil in a pan. Pour in a laddle of batter to the oil and Fry it.</div>
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• Appam is ready!</div>
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Sweet Appam Ingredients Rava 1 cup Maida 1/2 cup Banana 1 Sugar 3/4 cup Cardamom 1,powdered Cashew -5 Procedure • Soak Ra...

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Navadhanya Vadakari Recipe</h1>
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Ingredients   
Navadhanya<a href="http://elitefoods.blogspot.com/2008/07/masal-vadai.html" style="background-color: white; font-style: italic; line-height: 22.464000701904297px; text-decoration: none;"> vadai</a> - 6 (big size) Vegetable kuruma - 2.5 cup Fennel - 1/2 tsp cinnamon - 1 inch cilantro - a handful mint leaf - a handful curry leaf - 1 sprig oil - 1 tbsp 
 
Procedure For Navadhanya Vada : 
Soak Sundal,pattani,pacha payiru 6 to 7 hrs  and grind it with green chilli,ginger,garlic and add bit of salt and make vada in tawa 
 
Procedure For Vegetable kuruma : 
Heat oil in a tawa add mustard,green leaves followed by onion fry until till golden brown then add tomoto and green chilli add chilli powder,turmeric powder and salt bolt till the raw smell goes. 
 
Method: 
Heat oil in a tawa and add  cinnamon , curry leaf and coriander leaves 
Now add the kuruma and bring it to a boil.Take the vadais and crush gently with hand to get small pieces and boil  upto 5 to 10 mins Switch off and garnish with mint , cilantro etc.</div>

Navadhanya Vadakari Recipe Ingredients Navadhanya vadai - 6 (big size) Vegetable kuruma - 2.5 cup Fennel - 1/2 tsp cinnam...

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Navadhanya Sundal 
 
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Brown cow peas/black eyed pea (brown karamani) 
White black eyed pea (white karamani) 
Brown channa (brown kondai kadalai) 
Green gram (whole pasi paruppu) 
Bengal gram (kadalai paruppu) 
Green peas (pachai pattani) 
White channa (white kondai kadalai) 
Peanuts (verkadalai) 
Horse gram (kollu) 
 
I took 1 tbsp of each of the above and I got 1 cup of legumes, you can substitute with any other legumes as per your preferences. 
 
Ingredients needed 
 
Mix of 9 Legumes - 1 cup 
Grated coconut - 1/4 cup 
Finely chopped raw mango - 1/4 cup (optional) 
 
For the seasoning 
 
Oil - 1 tsp 
Mustard - 3/4 tsp 
Urad dal - 3/4 tsp 
Red chilli - 1-2 
Hing - a pinch 
Curry leaves - few  
 
Preparation 
 
Soak all the legumes except bengal gram together in water overnight or for 6 hours. 
Add bengal gram to the soaked legumes an hour before cooking. 
Wash and pressure cook everything together with very less water and salt needed for 3 whistles.Keep it aside. 
Peel the skin and chop mangoes finely. Adding mango is optional but highly recommended. 
 
Method 
 
Heat oil in a pan, add mustard seeds, when it splutters, add hing, urad dal and red chillies. 
When dal turns golden brown, add curry leaves and the cooked legumes. Saute for 2-3 minutes. 
Add grated coconut, chopped mangoes, mix well and switch off the flame. Check for salt. 
Navadhanya Sundal is ready to be served. 
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Navadhanya Sundal Brown cow peas/black eyed pea (brown karamani) White black eyed pea (white karamani) Brown channa (brown kondai ka...

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CHETTINAD CHICKEN FRY RECIPE 
 
 
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<tr><td style="padding-left: 10px;">• 1 kg Chicken • ½ tsp Turmeric Powder • 6 tbsp Oil • 2 cup Onions, chopped • ¾ cup Tomatoes, chopped • 1 tsp Fennel Seeds • 14 Red Chilies, broken into pieces • Salt, to taste</td><td><table align="middle" border="0" cellpadding="0" cellspacing="0" class="smallblack" style="color: black; font-size: 12px; line-height: 18px;"></table>
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<tr><td class="title" style="color: #ad0000; font-family: Arial; font-size: 11pt; font-weight: bold;">How to make Chettinad Chicken Fry:</td></tr>
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<tr valign="top"><td width="10">•</td><td>Clean the chicken to ward off unwanted material from it and then cut it into pieces.</td></tr>
<tr valign="top"><td width="10">•</td><td>Now, rub the chicken with a paste of salt and turmeric and keep it aside.</td></tr>
<tr valign="top"><td width="10">•</td><td>Heat oil in a pan and put fennel seeds in it. When the seeds start to crackle, put red chilies and onion in it and fry well.</td></tr>
<tr valign="top"><td width="10">•</td><td>When the onion turns brown, put chopped tomatoes and chicken in it and fry well again.</td></tr>
<tr valign="top"><td width="10">•</td><td>Sprinkle hot water on it as required in small amounts so that the chicken does not stick to the pan.</td></tr>
<tr valign="top"><td width="10">•</td><td>Remove from the fire when the chicken is cooked and serve hot.</td></tr>
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CHETTINAD CHICKEN FRY RECIPE Ingredients: • 1 kg Chicken • ½ tsp Turmeric Powder • 6 tbsp Oil • 2 cup Onions, chopped • ¾ cu...

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