Easy Rasam

Ingredients:

Tomato             -3
Garlic                -5cloves
Whole pepper   -2 tsp
Cumin seed       -1tsp
Tamarind           -1 Amla sized ball soaked in water and pulp squeezed out
Shallot               -4
Mastard seed     -1/2 tsp
dried red chilly    -4
Salt to taste
Corriander leaves

Methods:
Cut tomato in to small pieces and crush it with hand or in blender
Crush the garlic,cumin seed and whole pepper and keep aside.
Heat the pan and pour the smashed tomato and the crushed garlic, cumin seed and whole pepper add tamarind  soaked in water and pulp squeezed out.
Then add six glasses of water and heat it till just before boil and add salt to taste.
Heat oil in a small pan and season with mustard, red chillies , crushed pepper and curry leaves .
Pour this over the rasam and sprinkle coriander leaves on top. 
Serve with rice.

Roasted chicken / Kozhi Piralan

Nadan Kozhi Piralan:


 Ingredients:


Chicken                        -2lb
Onion                            -5
Ginger                           -1 1/2 inch
Garlic                            -1 pod
Kashmiri Chilli Powder -3 teaspoon
Turmeric Powder           - 1/2 teaspoon
Masala Powder              - 1 1/2 teaspoon
Curry Leaves                  - 2 sprigs
Coriander Leaves          
Lemon Juice                  - 2 teaspoon
Soy sauce                     - 3 teaspoon
Vegetable Oil                - half cup
Pepper Powder             - one and a half teaspoon
Salt to taste

Method
Marinate the chicken with turmeric powder, one teaspoon Kashmiri chilli powder, one teaspoon masala, lemon juice salt and keep aside for 30 minutes.

Make a paste with the remaining chilli powder, pepper powder, ginger garlic, Soy sauce and masala powder and keep aside.

Heat the oil in a pan and half-fry the chicken pieces and takeout.

Then fry the onion, till it become brown.

Heat two teaspoon oil in a pan and add the paste in it and saute for 3 minutes and add one cup of water, half-fried chichen and onion and let the chicken become cooked.

Serve hot and Enjoy the taste of Kozhi Piralan

Kappa Biriyani

Kappa Biriyani/Tapioca with meat
      
Usually the meat used in kappa biriyani is beef.Here i used chicken for a different taste and especially for my husband who is allergic to beef.We can also try it with mutton or pork.


Ingradiends:


Kappa//Yuca/Cassava/Tapioca  -2lb
Chicken                                     -1.5lb
Garlic                                        -8cloves chopped
Ginger                                       -1inch chopped
Onion                                        -1 chopped
Tomato                                     -1 sliced
Green chilly                               -5
Turmeric powder                      -1/2 tsp
Coriander powder                    -1 1/2tsp (one and half)
Kashmiri chilly powder            -3tsp
Masala Powder                        -1 1/2 tsp (one and half)
Grated coconut (fried)              -3/4 cup
Cumin powder                         -1/4 tsp
salt to taste

Cooking Method:


For chicken:
Add oil in a Pan and add onion,green chilli,ginger-garlic pasteand saute untill the onion becomr light brown
Add tomato and saute for 5 minutes.
Add chilly powder,coriander powder,turmeric powder and masala powder
Add chicken, salt and mix well.Cover the pan and cook with out addding water.
By the time chicken is cooking we can prepare Tapioca

For tapioca:
Cut the tapioca into one inch pieces and put in a large vessel add excess water and bring to boil .
When the tapioca is cooked well ,drain the water,add salt to taste and keep it aside.
Paste the fried coconut with cumin powder and add it with  cooked tapioca .
Add the chicken curry into cooked tapioca and smash well.
Heat some oil in frying pan and splutter the mustard seed and add shallot,curry leaves,fried red chilly till it become brown,and spread over the smashed tapioca
Serve hot and enjoy the tapioca that you made...

Rice porridge / Rice soup with methi seeds

Rice porridge/Rice soup with Methi seeds (Uluva kanji)

Ingradients:

Rice                         -1 1/2(one and half) glass (for 5 members)

Green moong dal    -1/2(half) glass

Methi seeds          -1 tsp

Shallot                  -8

Salt to taste

Curd                  -1 glass(optional)

Method

Add washed rice,moong dal,methiseeds,and shallot in a pressure cooker

Add enough water to cook the rice


cook for 3 whistles and then turn  the flame off


Let the pressure escape by itself.open the cooker after 15 minutes.


If u like you can add curd .


serve hot with any pickle


Note:this rice soup is very good for digestion..we can give little rest to our upset stomach

Chicken Drumstick

Grilled Chicken Drumstick

Ingredients:
Chicken leg                               -10pcs

Garlic                                        -1 pod

Ginger                                       -1 inch chopped fine

Turmeric powder                       -1/2tsp

Kashmeeri chilli powder             -3tsp

Pepper powder                          -1 1/2tsp(one and half)

Masala powder                          -1 1/2tsp

Lime juice                                  -1 squeeze

Salt to taste

Bread crumps                            -1 cup(optional)

Egg yoak                                   -2 (optional)


Method:

Marinate chicken with all ingredients and keep aside for30 mts(can keep inside the Refrigerator)

Dip the leg pieces in egg yoak followed by Bread crumps(optional)

Pre-heat the grill for 10 mts

Spread little vegetable oil over the cast iron skillet to prevent sticking

Place the leg piece over it and grill in 500degree F for 20 mts.or grilled

Turn the side and keep it for15- 20 mts or grilled.

When it become grilled turn of the grill and keep the drum stick for few minutes

Serve hot and enjoy

Onion Salad with Tomato and Carrot

Ingredients
Carrot          -  3 grated
Onion           -  2 medium, sliced thin
Tomato         - 2 medium sliced
Green chilli    - 2
Coriander leaver-1/4 cup
Curd             - 1 cup
Salt to taste

Method
Mix all the ingredients and keep aside for 30 minutes for flavors to blend.

Chicken Biriyani

Ingredients 

Chicken              -    1 1/2 kg (One & half kilogram) cut into big pieces.

Biriyani rice         -    1 kg. (One kilogram - approximately 5 glasses)

Onion                 -    5 medium sized, cut into thin slices

Green chilli          -   6 

Ginger                 -  1 inch piece crushed into coarse paste

Garlic                  -  1 pod crushed into coarse paste

Turmeric powder  - 1/2 teaspoon (half teaspoon)

Whole spices        - 4 cardamom,2 cloves,1 bay leaf,1/2 inch cinnamon stick ,5 whole peppercorn 

Tomato                - 1 large, sliced thin

Ghee                    - 3 teaspoon

Salt to taste

Water                   - 8 glass

Mint leaves            -1/4 cup, chopped

Coriander leaves     - 1 cup chopped.

Masala powder       - 2 teaspoon

Cooking Method

Wash the Biriyani rice and keep aside.

Heat the Cooking vessel and pour 2 teaspoon of Ghee and add chopped Onion, Green chilli and saute until the onions become golden colour.

Add sliced tomato and saute for 3 minutes 

Add Ginger garlic paste, then saute for 2 minutes

Add chicken pieces, salt, turmeric powder and masala powder.  Cover the cooking vessel to cook chicken in medium flame, till 3/4 cooked.

Add rice and pour 8 glasses of water, whole spices and salt to taste. When the rice is 3/4 cooked, 

Heat 1 teaspoon ghee in a small pan and fry one thin sliced onion, cashew nuts and raisin and pour over to cooked rice in the vessel.  Spread chopped coriander and mint leaves lightly.

Cover the vessel lid air-tight and keep aside for 20 minutes.  

Serve hot & Enjoy the taste of Chicken Biriyani with pickle and salad.

Note: Usually we add double the water than the rice.  While cooking chicken, water will come out of chicken, so we are adding only 8 cups of water.