Milakai bajji

Ingredients

1.Chilli-5
2.Gram flour-1 cup
3.Rice flour-1/4 cup
4.Chilli powder-2 spoon
5.Baking soda -a pinch
6.salt



Method

Fistly slit the chilli and take off the seeds and keep it aside.Now mix gram flour,rice flour,chilli powder,salt and baking powder and make it into a Thick batter.Now heat oil in a kadai .Dip chilli in the batter and fry in oil.This is a good snacks for rainy season .It is served with coconut chutney.

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Spicy Chicken fry

Ingredients

1. Chicken -1 lb
2. Onions-1
3. Tomato-1
5. Ginger/garlic paste-3 tsp
6. chilli powder-2 tsp
7. Jeera powder-1 tsp
8. Tumeric powder- a pinch
9. Curry leaves
10.Fennel seeds
11.Bay leaves


Method

Wash chicken and marinate it with ginger/garlic paste ,tumeric and salt .Keep it aside for 1 hour.Now in a kadai add oil,when hot season it with fennel seeds and bay leaves.When it spultters put onins and curry leaves to it.Once the onions turn transparent add tomato.When oil oozes out add the marinated chicken to it and stir .Add very little water to it sice water will oozes out.Keep it in low flame and cook for 15 mins.When the chicken is fully dry sprinkle it with coriander leaves before serving.

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Egg puffs

Ingredients

1. Pastry sheet-1
2. Egg-2
3. Onion-1
4. Chilli powder-1 tsp
5. Coriander powder-1/2 tsp
6. Peas-1/4 cup
7. Ginger/garlic paste-1 tsp
8. salt


Method

Boil the eggs with water and cut them into half.Heat oil in a kadi and saute onions till it turns transparent.Then add ginger/garlic paste and fry till the raw smell goes.Now add chilli powder,coriander powder and add the frozen peas to it.keep it in low flame such thata it comes to a thick paste.Now take the pastry sheet cut them into four parts.Place this gravy along with half cut boiled egg.Close the edges of the sheets and place it in the oven for 350degree.

This can be served with tomato ketcup.

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Chick peas kuzhambu

Ingredients

1.Chick peas -1 cup
2.Onion-1
3.Tomato-1
4.Ginger/garlic paste-2 tsp
4.Coconut paste-3 tsp
5.Chilli powder-2 tsp
6.coriander powder-1 tsp
7.curry leaves

Method

In a kadai add oil and when hot season it with fennel seeds and add onions.Now add tomato and saute it for some time .When raw smell goes add ginger/garlic paste.To this gravy add boiled chick peas and add little water so that it mixe well with the gravy.While boiling add chilli powder ,coriander powder and salt.Finally add coconut paste nd keep it in low flame for 10 mins.

This goes well with rice and with idli.

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Ven pongal and sambhar

Ingredients

1.Rice -1 cup
2.Moong dhal-1/4 cup
3.Jeera-1 tsp
4.pepper-1/2 tsp
5.curry leaves
6.salt
7.Ghee


Method

Wash rice and moong dhal together .Add 3 1/2 cup of water and keep it in the pressure cooker for 10 mins.In the mean time coarsely ground pepper and jeera.Now in a frying pan add ghee ,when hot add jeera ,peeper ,cashews and curry leaves .Mix well such that pepper and jeera are mixed well in the pongal.

This is served hot with sambhar.

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Valaipoo vadai

Ingredients

1.Banana flower-1
2.shallots-8
3.Chilli powder-1 spoon
4.Fennel seeds-few
5.Tumeric powder
8.Curry leaves
9.Channa dhal
10.Salt


Method


Clean the banana flower as above and boil it in water.Add little tumeric powder to it.Soak channa dhal and keep it aside for 2 hour.When the flower is slightly cooked drain the water completly.Now grain channa dhal along with this flower to coarse consistansy.Mix the chopped onions ,curry leaves ,chilli powder and salt to the grained mixture.Make the mixture into a ball and make it flat in the palm.Now fry the vadai till it turns golden brown colour and place it in the tissue paper.

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