MemberJunior Hubber Join Date Feb 2005 Posts 76 DINDUKKAL BIRYANI Wash 1/2 kg.

of JEERAKA SAMBA rice and soak for 30mins. Clean 1/2 kg. mutton pieces. Finely slice 1/4kg. of onions and chop 1/4 kg. of tomatoes. Heat 100gm. cooking oil [ can also use some ghee , about 50gm. in addition to the oil] in a heavy vessel, and splutter 2 sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae [ kadal paasi in tamil ] and one maraati moggu [ I don't know the English name]. Then add onions and saute till brown. Then add paste of 6 garlic and 50gm. ginger, and the tomatoes and cook till raw smell goes. Then add washed mutton, 4 chopped green chillies , 1/4 tsp. turmeric powder, 2 tsp. chilli powder, 3 tsp. dhania powder, 1/2 a bundle of mint leaves, chopped, 1/2 cup thick curds, and cook till oil floats on top. Then add water twice the amount of rice , add required salt and cook the mutton. When the mutton is 3/4th. done, add the drained rice, mix, cover and cook. Do not disturb till you see small pits forming on top of the biryani. Then add little red [kesari] food colour dissolved in little water, mix well but lightly, and cook on 'dum' for half an hour. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].

AAMBUR BIRYANI BASMATHI rice - 500 gms. No kadalpasi, maratti moggu in this recipe. The rest of the ingredients required and their quantity is the same as the above recipe. But method of cooking is different. Method: Take 1 1/2 litres of water in a heavy pan. Add half the spices [clove,cardamom etc.] and boil the water. Add washed rice, salt and cook till 3/4th. done and drain the water. Set the rice aside. Meanwhile, clean the mutton. Mix it with curd, chopped tomatoes, mint leaves, coriander leaves, ginger garlic paste, turmeric powder and slit green chillies. Mix well and marinate for at least 30 mins. Heat the oil/ghee in a heavy pan, splutter the remaining whole spices, and fry the onions till brown. Then add muttons and cook till oil floats on top. Then add coriander powder and chilli powder, salt, and sufficient water to cook the meat. Once the mutton is cooked, and the mixture thickens, add the cooked rice, mix well and cook the biryani on 'dum' for 30mins. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd]. Reply With Quote THIRUVALLUR PONGAL - VADAICURRY

Pongal : Wash 1 cup raw rice and 1/2 cup mung dal. Add 2 1/2 cups water, salt, a pinch of cumin seeds and cook in pressure cooker for 1 whistle. Then reduce flame & cook for a further 10mins. Remove from stove, add 1/2 tsp. asafoetida powder, mix well and set aside. Heat 1 tsp. oil and 2 tsp. ghee in a pan, and splutter 1tsp. cumin seeds, 2 tsp. pepper corns, 1 small piece of giner [finely grated], 5 cashewnuts broken and a few curry leaves. Add this seasoning to the cooked rice, mix well and serve hot. Vadaicurry: Grind together 1 small piece ginger, 8 garlic, 1tsp. fennel seeds, 3 red chilly, 1 piece cinnamon, 1 clove and 1 cardamom to make a thick paste. Soak 1 cup chana dal for 1 hour and grind to a coarse paste, adding as little water as possible. To this dal paste, add 1 Tbsp. of the ground masala paste, required salt and mix well. Make small vadais and fry in hot oil. Keep aside. In a pan, heat some oil and saute 2 chopped onions till brown. Then add 2 chopped tomatoes, the ground masala paste, 1tsp.each of chilli powder & coriander powder, 1/2 tsp. turmeric powder and saute well. Then add 1 cup of coconut milk and bring to a boil. Break up the fried vadais into bite-size pieces, add to the gravy, mix well & taste for salt. Add little water if gravy is too thick, bring back to the boil , switch off stove. Serve hot with pongal. Reply With Quote SIVAGANGAI VELLAI PANIYARAM Soak 2 cups raw rice & 1/4 cup whole urad together for one hour and grind to a fine paste. Then add required salt, 1 Tbsp. milk, 1/2 tsp. sugar and mix well. The batter should be of a dosai - maavu consistency. In a small fry-pan, heat required oil. When oil is medium hot , take a broad ladle and pour one ladle of batter into the oil. While the paniyaram is cooking pour the hot oil , from the sides onto the top of the paniyaram. Once it cooks and rises to the top, turn over to cook the other side, and after a minute remove from pan, drain and serve. Note : This dish should not be made in a paniyaram pan like how we do for kuzhi paniyaram etc. It should be made like appams, one at a time in a small kadai / vanali, adding more oil as & when the oil reduces. Reply With Quote DHARMAPURI KEERAI VADAI Soak together 1/2 cup whole urad and 1 cup chana dal for one hour. Drain, grind to a coarse thick paste, without adding any water. Finely chop 1/2 cup small onions, 3 green chillies and 1/2 a bundle of arai keerai or siru keerai [or a combination of both]. Add these to the ground dal alongwith required salt & 1tsp. cumin seeds. Add finely chopped curry leaves and coriander leaves, mix very well. Heat oil for frying in the pan. Take a small ball of the vadai dough, place it on the palm, flatten to make thin vadais, pierce center with a finger and slowly drop the vadais in the oil. Fry on a medium flame till done. Don't overcrowd the pan, only add as many vadais as the pan will hold.

THOOTHUKUDI MAASI KARUVADU PODI Clean 100gms. of maasi karuvadu, wash and dry roast in a pan till moisture evaporates. Set aside and when cool, powder the karuvaadu [in an ural if possible]. Grate 1/4 a coconut and dry fry in a pan till golden brown. When cool, powder and set aside. Then finely chop 50gms. of small onions and split 4 dried red chillies into bits. Now, powder the onions and chillies [raw itself, without dry roasting] . Then mix together the powdered onions with the powdered coconut and dried fish powdered. Add little salt, and store in clean , airtight bottles. Can be eaten with hot rice and some ghee / gingelly oil, just like other podis. Instructions in English

Ginger Chicken by Dr. Damodaran

Ingredients

Boneless Chicken cut into small / medium pieces - 0.5 Kgs or 1 lb Make a paste of Ginger - 100 grams & Garlic - 25 grams Maida (All purpose flour) - 2 handful Corn flour - 1 handful Rice flour - 1/2 handful Egg with yolk - 1 Finely chopped Onion - 1 handful Red chilli paste - 2 tsp Tomato sauce - 2 tsp Soy Sauce - 2 tsp Sugar - 0.5 tsp Salt - As required Ajinomoto(MSG, China Salt) - One pinch White Pepper Powder - 1 tsp Red color powder - 1 tsp Spring onion - one handful

Oil - As required to fry the chicken

Instructions

In a bowl take Maida, Corn flour, Rice flour and Egg Then add salt, Soy Sauce, White pepper powder, Ajinomoto & Sugar to it and mix thoroughly Add chicken and let it marinate for a while Heat oil in a pan and deep fry chicken In another pan heat little oil, saute onion and add ginger-garlic paste. Saute until the raw smell leaves the mixture Add Red chilli paste, Soy Sauce, Tomato Sauce, Salt, Sugar, White Pepper Powder, Red color powder, Ajinomoto and Spring Onion. Saute thoroughly Add chicken to the mix and add a little water For thick consistency of the gravy, add corn flour mixed in water Cook until the gravy thickens Garnish with spring onion and serve hot Ginger Chicken goes well with Szechuan Noodles or Fried Rice

Szechuan Noodles by Dr. Damodaran

Ingredients

Noodles 1 packet Onion - 1 Capsicum- 1 Carrot - 1 Cabbage - 50 grams Red chillies - 3 or 4 nos Finely chopped Ginger(one small piece) + Finely chopped Garlic - Together One Handful Red chilli paste - 2 tsp Tomato sauce - 2 tsp

Soy Sauce - 2 tsp White pepper powder - Half tsp Sugar - Half tsp Ajinomoto (china salt / mono-sodium glutamate) - One pinch Spring Onion - One handful Salt - As required Oil - As required Butter - 2 tsp

Instructions

Chop all the vegetables & onions finely Cook the noodles (Check below for detailed instructions) Heat oil & butter together in a pan Add red chillies to oil then add all chopped vegetables and onions Fry vegetables until they are 3/4th cooked. Vegetables should not be over-cooked Add Noodles and mix thoroughly Add Red chilli paste, Soy Sauce and Tomato sauce Add chopped Ginger-Garlic mixture, Ajinomoto (MSG), Salt, Sugar, White Pepper powder and Spring onion, then mix thoroughly Cook until the noodles and vegetables get mixed with sauces evenly Serve the noodles in a bowl or plate, garnish with Fresh Spring Onion You can serve the noodles as is or it goes well when served with Gobi Manchurian or Ginger Chicken or Garlic Chicken or Chilli Chicken (adding butter to oil in the beginning makes the noodles taste soft)

Instructions to cook noodles

Boil water in a pan

Add salt and noodles Once the noodles is cooked, filter the water from noodles using a strainer Rinse noodles thoroughly in cold tap water and let it dry completely Toss the dried noodle in oil which will make the noodles not sticky

Additional instructions for adding non-vegetarian

If you wish to add chicken or mutton, add fresh chicken or boiled mutton after adding red chillies to oil and before adding vegetables. If you want to add egg, add it after adding vegetables. Chennai nandu porial

nandu--1/2kg 2 handfull--rice flour 2 handfull--rava 2tsp-pepper powder 2tsp-chilli powder curd---4tsp 2tsp-ginger garlic paste mint leaves--1handful salt mix everything and put nandu in that mixture and marinate for 15 minutes then deep fry.serve with fried curry leaves on top.