Muttai Podimas Biryani/ Scrambled Egg Biryani.

Ingredients for Muttai Podimas/ Scrambled Egg

Eggs-6

Onion small finely chopped-1

Green chilly finely chopped-1

Red chilly powder-1tsp

Turmeric powder-1/4tsp

Salt to taste.

Ingredients for Biryani

Basmati or Any Rice-2cups( cleaned and washed)

Onion medium finely sliced-3

Tomatoes medium finely chopped-3

Ginger and Garlic paste-1 tbsp

Red chilly powder-2tsp( +/- according to taste)

Turmeric powder-1/2tsp

Garam masala-2tsp

Black pepper powder-1/2tsp( +/- according to taste)

Salt to taste

Water required

Chopped Mint and Coriander leaves-1/2cup

Thick Curd-1tbsp

For tempering

Aniseed/ Sombu-1tsp

Clove-4

Green Cardamom-2

Cinnamon stick-1" inch

Bay leaf-2

Method for preparing Muttai podimas/ Scrambled eggs.

In a medium sized bowl add 1tsp red chilly powder, 1/4tsp turmeric, required salt for the eggs and 1tbsp water and mix well. Add the eggs one by one to this red chilly mixture and beat the eggs till frothy. Next in a small pan heat 2tbsp of oil, add chopped onions and green chillies and fry till onions turn pink. When onions are done, add the beaten egg mixture to the onions. Reduce the heat to medium, stir well the egg mixture with spatula and break eggs to small pieces and cook till done. Set aside. ( You can also serve this Muttai podimas/ Scrambled eggs with bread, roti and rice)

Method for preparing Biryani

In a pressure cooker heat 4 to 5 tbsp oil, when hot add the tempering ingredients and fry till the aroma rises. Add the chopped onions, fry for 2 mins until onion turns pink, next add the ginger and garlic paste and fry till the raw smell leaves. Add the red chilly powder, turmeric powder, garam masala powder and black pepper powder, fry for few more mins. Now add the chopped mint and coriander leaves, chopped tomatoes and thick curd. Fry till the tomatoes are mashed, add required salt and water for the rice. Bring the mixture to boil and add the rice, cover the pressure cooker with lid, reduce the heat and cook till rice is tender and done. Finally add the prepared muttai podiams/ scrambled egg to the rice and mix well. Set aside Biryani for few mins till the eggs and rice are blended together. Serve hot with Raita of your choice.

Aviyal( Mixed Vegetables in Coconut and Yogurt Gravy).

Ingredients

Mixed Vegetables-2cups

Thick Curd/ Yogurt-1/2cup

Turmeric powder-1/4 tsp

Salt to taste

Tempering

Coconut Oil/ Any Oil-2tbsp

Curry leaves-few

Grind together to smooth paste

Grated coconut-1/4cup

Cumin seeds-1tsp

Green chilly-5( +/- according to taste)

Method

In a large pan add the mixed vegetables, turmeric powder, salt and 1/4 cup of water. Place the pan on medium heat, cover with lid and cook till vegetables are 3/4th done. Remove the lid, add the ground paste to the vegetables and cook for 5 more mins. Check the seasoning, increase the heat and cook till water is absorbed. Once the vegetables are dry, remove the pan from heat and add the thick curd. In a tadka pan heat oil and add the curry leaves, add this tempering to the Aviyal and mix well. Serve hot.

Nethili Karuvadu Varuval/ Dry Anchovies Fry

Ingredients

Nethili Karuvadu/ Dry Anchovies( Cleaned and washed)-250gms

Red chilly powder-2tbsp

Turmeric powder-1tsp

Tamarind pulp-1tsp

Salt to taste( use very less salt as the dry fish is already salted and preserved)

Method

Make a smooth paste out of red chilly powder, turmeric powder, tamarind pulp, salt and little water. Add this paste to dry anchovies, mix well and allow to marinade for atleast 15 to 20 mins. Heat a wok, add 3 to 4 tbsp of oil. When hot add the marinated anchovies and fry till golden brown and crisp. Serve with steamed rice, sambar and rasam.

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Ghee Idli Sambar.

Click here for-> Tiffan Sambar recipe

Idli

Ingredients

Urad Dal/ Ulunthu/ Black gram-1cup

Idli Rice-2cup

Salt and Water required

Method

Wash and Soak Idli rice and Urad dal  separately for 4 to 5 hours. Drain the urad dal and rice, set aside the drained water. Using a mixer grinder or wet grinder, grind the urad dal to smooth batter by adding required drained water( the batter should be of butter consistency).

Next in the same grinder, grind the rice to a coarse and smooth batter by adding required drained water. 

In a deep vessel mix together dal batter, rice batter and required salt. Cover with a lid and set aside the batter vessel in warm and dry place for overnight to ferment. Once batter is fermented idli is ready to cook. Add water to the idli cooker and bring to boil. Now separate idli plates from the stand and grease the idli moulds with oil. Pour spoonful of idli batter into the each idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 20 mins. When the idlis are done, remove the idlis from the idli moulds and place in the insulated casserole.

While serving place 2 to 3 hot idlis on a plate, pour 1tsp of ghee over the idlis and pour generous amount of Tiffan Sambar on the hot idlis. Serve hot.

Mutton Chukka Varuval( Lamb Fry).

Ingredients

Mutton/ Lamb-1/2kg

Onions medium( finely sliced)-2

Ginger and Garlic paste-2tbsp

Red chilly powder-2tbsp( +/- according to taste)

Turmeric powder-1tsp

Salt to taste

For tempering

Whole dry red chilly-8

Curry leaves-4 sprigs

Oil-4tbsp

Method

In a pressure pan add the cleaned and washed mutton pieces, onions, ginger and garlic paste, red chilly powder, turmeric powder, salt and 1/4cup water. Pressure cook mutton for 20 mins  or until tender. Next in a sauce pan heat oil, when the oil is hot add the whole dry red chilly and curry leaves, now add the pressure cooked mutton along with the gravy to the sauce pan, stir the mutton and cook for about 7 mins until the masala is well coated on all the mutton pieces and dry. Serve hot. 

Vareka uperi( Plantain and Black eyed peas curry)

Ingredients

Lobia( black eyed peas)- 1cup( soaked overnight and pressure cooked)

Plantain( peeled and cubed)-1

Onion medium finely chopped-1

Turmeric-1/4tsp

Salt to taste

For tempering

Mustard seeds 1tsp

Urad dal-1/2tsp

Dry red chilly-3

Curry leaves- 1sprig

Oil- 2tbsp

Hing-pinch

Grind following to smooth paste

Cumin seeds-1tsp

Grated coconut-5tbsp

Garlic clove-6

Green chilly-2

Method

Heat oil in a pan, when hot add the tempering ingredients and allow the mustard to crackle. Next add the chopped onions and saute for a minute, then add the plantain and saute for few more mins. Now add the lobia, ground paste, turmeric powder, required salt and 1/4 cup water. Cover the pan with a lid and reduce the flame and cook till the raw banana is tender. Once the raw banana is done, remove the lid, increase the heat and cook till the gravy is thick and dry. Serve hot with steamed rice or appam.

Rava Idli( Tempered Sooji Idly).

Ingredients

Roasted rava/ sooji-3 cups

Thick curd-3 cups

Shredded coconut-1/4 cup

Green chilly finely chopped-2( +\- accoring to taste)

Hing/ asafetida- 1/4 tsp

Salt to taste

Curry leaves chopped-few

Corriander leaves chopped-1/2 cup

Broken cashewnuts fried-4 tbsp

For tempering

Mustard seeds-2 tsp

Urad dal-3 tsp

Channa dal-3 tsp

Oil-4 to 5 tbsp

For garnishing

Shredded carrots or peas or whole fried cashewnuts.

Method

In a large bowl add thick curd and beat well, next add the shredded coconut, finely chopped green chilly, hing, curry leaves, coriander leaves, broken fried cashew nuts and salt to taste. In a tadka/ small pan heat oil, when oil is hot add the tempering ingredients and fry till dals are golden brown. Add the tempering to the curd mixture and mix well. Finaly add the roasted rava to the curd mixture and mix well so no lumps are formed. Set this rava idli batter aside for an hour. Add water to the idli cooker and bring to boil. Now seprate idli plates from the stand and grease the idli moulds with oil. Place the garnishing ingredient in each moulds and pour spoonful of rava idli batter into the idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 15 mins. When the rava idlis are done, remove the idlis from the idli moulds and place in the insulated casserole. Serve hot Rava idlis with Coriander chutney and Sambar.

Maida Cake / Maida Burfi

Maida cake sweet

Ingredients

Maida- 1 cup

Sugar- 2 cups

Ghee- 1/2 cup

Vanilla essence - 1/2 tsp

Cashew nuts broken required

Color- little

Water- less than 1/4 cup

Method

1. Grease tray and keep ready, heat ghee in a pan, when it's hot fry cashews keep aside.

2. Next add maida to hot ghee in the pan pan and roast until nice aroma comes, remove pan from heat and place on kitchen counter.

3.Dissolve sugar with water in a pan, add essence and color, place pan on heat and boil until you get one sting consistency. 

4. Immediately pour this sugar syrup to pan which roasted maida and cashews is kept. Keep stirring the maida mixture( the pan need not be on stove it can be on kitchen counter) at first mixture will loosen, then forms to big mass which will not stick to sides of pan. 

5.Quickly transfer this to greased tray n cut into squares.

Butter Garlic Noodles and Chilly Vegetables.

For Butter Garlic Noodles

Ingredients

Plain Noodles or Thin Spaghetti-1 packet

(Boiled and drained as per packet instruction)

Butter-3 to 4 tbsp

Garlic clove-5 to 6( finely minced)

Red chilly powder-1/2tsp or White Pepper-1/2tsp

Salt to taste

Method

Heat a wok, add butter and allow to melt( do not burn). When butter starts melting add the minced garlic and saute for a min until the aroma of garlic raises. Now add the boiled noodles, red chilly powder or white pepper and salt. Toss the noodles well until the butter and garlic is well coated on each strings.

For Chilly Vegetables Gravy

Ingredients

Mixed Vegetables-2cups

(Carrots, Baby corn, Green beans, Tofu, Aubergine, Cabbage etc)

Ginger minced-1"inch

Garlic minced-4cloves

Green chilly slit-2

Dark Soy sauce-1tbsp(+/-)

Green chilly sauce-1tbsp(+/-)

Chilly vinegar-1/2tsp

Sugar-1/4tsp

White pepper-1tsp

Salt to taste

Cornflour-1tbsp( Mixed with 1tbsp water)

Chinese sesame oil or any oil-2tbsp

Method

Heat oil in a wok when hot add the minced ginger, garlic and slit green chilly. Stir for a min and add the mixed vegetables, saute the vegetables for 2 to 3 mins until they are crisp and tender. Reduce the heat to medium and add the soy sauce, green chilly sauce, vinegar, sugar, pepper and salt. Keep stirring for another 3 mins and add cup of water. Check the seasoning and bring the mixture to boil. When the mixture boils, add the cornflour paste and keep stirring until the gravy thickens. Serve hot with fried rice or noodles or steamed rice.

While serving

Take a wide soup bowl and spread the prepared Butter Garlic Noodles inside. Make a well in the center of noodles and pour the Chilly Vegetables. Garnish with chopped Cilantro and serve hot.

South Indian Fish Fry/ Meen Varuval.

Ingredients

Any variety of fish-1/2kg( Cleaned and washed)

Red chilly powder-3tbsp

Turmeric powder-1tsp

Tamarind pulp-1tsp

Salt to taste

Method

Make a smooth paste out of red chilly powder, turmeric powder, tamarind pulp, salt and little water. Apply this paste on each fish pieces and allow to marinade for 15 to 20 mins.

Heat a wok, add 2 to 3 tbsp of oil. When hot add 4 to 5 fish pieces and fry the fish on both sides until golden brown. Serve hot with steamed rice, sambar and rasam.