Prawn Biriyani

Ingredients:

Basmati Rice - 1/2 kg

Prawns - 1/2 kg
Ginger garlic paste  -1 tsp
Onion - 1 Chopped
Green Chillies - 4
Tomato - 1 Chopped
Mint Leaves - 1 bunch
Fresh Coriander Leaves
Oil - 4 tsp
Curd - 1/2 cup
Salt -  to taste
Whole garam masala (clove, cinnamon, cardomom) 

Bay leaves
Chilli pdr - 1 tsp
Garam masala pdr -  1 tsp

Method:

1. Wash and soak rice for atleast ½ hour
2. Marinate the prawns with ginger garlic paste, chilli pdr and salt and leave it for 30 min
3. Shallow fry the prawns and keep it aside
4. In a pan heat the oil. Add the whole garam masala and bay leaves
5. Add the onions until they become golden brown and add ginger garlic paste, gr chillies, mint, coriander ,chilli pdr, tomato, garam masala, curd and cook
6. Add the prawns to the pan and mix well
7. In the same masala measure 1 1/2 times the amout water to rice and bring it to boil
8. Add soaked rice and mix well and cook covered till rice is done

Serve with Raita

Chilly Gobi

Ingredients:

Cauliflower florets - 1/2 kg
All purpose flour - 1 tsp
Rice flour - 2 tsp
Corn flour - 2 tsp
Chilli powder - 1 tsp
Ginger garlic paste - 1/2 tsp
Soy sauce - 1 tsp
Salt - to taste
Oil

Method:

1. Prepare a batter of all purpose flour, rice flour, corn flour, chilli powder, ginger garlic paste, soy sauce, salt and water
2. Mix the cauliflower in the prepared batter and marinate this for 30 minutes
3. Heat Oil in a pan. Deep fry the marinated cauliflower till the batter coating has turned golden brown

Paruppu Vadai/Dal vada

Ingredients:

Chana Dal - 1 cup
Red chillies - 4
Cumin seeds - 1/4 tsp
Sombu (Aniseed) - 1/4 tsp
Curry leaves - 1 stem
Onion - 1 chopped
Green chillies - 2 chopped
Chopped coriander leaves
Asafoetida powder - 1 pinch
Salt - to taste
Oil for frying

Method:

1. Wash and soak dal for 3 hours
2. Drain the dal. There should be hardly any water left on the dal
3. Grind the dal with red chillies, cumin seeds, salt and make a paste
4. Add chopped onion, gr.chillies, chopped curry leaves, chopped coriander leaves, asoefetida and sombu to the mixture
5. Shape into patties and deep fry till the vada  become golden brown

Chicken Frankie

Ingredients:

Atta - 1/2 cup
Maida (All purpose flour) - 1/2 cup
Chicken (boneless - small pieces) - 250 grams

Chilli pdr - 1 tsp
Coriander pdr - 1 tsp
Garam masala -  1/2 tsp
Cumin seeds - 1/2 tsp
Egg - 1 beaten
Ginger garlic paste - 1/2 tsp
Lemon juice - few drops
Oil - to fry
Onion - 1 chopped
Gr.chillies - 1 chopped
Tomatoes -  1 chopped
Coriander leaves - chopped
Salt - to taste

Method:

1. Take a bowl add maida, atta, salt, oil 1 tsp. Add water to make a soft dough and keep it aside
2.  Heat oil, splutter cumin seeds, add ginger garlic paste, onion and saute
3. Add tomatoes, chill pdr, coriander pdr and garam masala
4. Add chicken and cook well, add lemon juice and coriander leaves
5. Take the dough make into a chapati, then fold it(like parotta fold)
6. After 10min roll it again into a chapati add it to tava, apply oil one side then spread beaten egg on top and turn it over
7. Once it is cooked transfer it to a plate, add the chicken mixture, add sliced onions,tomatoes and roll the chapati as frankie

Pavakkai/Bitter gourd Fry

Ingredients:

Bitter gourd - 2 (cut into thin slices)
Chilly pdr - 1 tsp
Turmeric pdr - 1/2 tsp
Coriander pdr - 1/2 tsp

All purpose flour - 2 tsp
Bread crumbs - 4 tsp
Oil for frying
Salt - to taste

Method:

1. Wash bitter gourd and drain the water completely

2. Add chilly pdr, turmeric pdr, coriander pdr,bread crumbs, salt and 2 tsp oil to the bitter gourd pieces and mix well

3. Heat oil in a pan. Shallow fry the bitter gourd pieces on a low flame, till they turn crispy & light brown in colour

Note:
Bake this for 20 mins at 450 degrees instead of frying

Ennai Kathrikkai Kuzhambu/Stuffed Brinjal curry

Ingredients:

Small brinjals - 8
Oil - 6 tsp
Tamarind paste - 1 tsp
Mustard - 1/4 tsp
Fenugreek pdr(Vendaya podi) - a pinch
Onion - 1/2 chopped
Garlic - 2 cloves
Salt to taste

For masala:
Coriander seeds - 1 tsp
Cumin - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Pepper - 1 tsp
garam masala pdr - 1 tsp
Red chillies - 8
Coconut - 3 tsp

Method:

1. Roast cumin, coriander seeds, urad dal, channa dal, red chillies, pepper
2. Grind all the above ingredients with coconut, garam masala pdr and a little salt
3. Make criss-cross cuts into the brinjals from the base almost upto the stalks
4. Stuff the brinjals with the masala and keep the remaining masala aside
5. Fry the stuffed brinjals in 4 tsp of oil
6. Now heat 2 tsp of oil in a pan, add mustard and vendaya podi. Add onion,garlic,curry leaves followed by the fried brinjals
7. Add the remaining masala and fry till the raw smell goes off. Add tamarind paste
8. Add little water and cook till oil comes out of the gravy

Serve with white rice

Mushroom Pepper Fry

Ingredients:

Mushroom - 1/2 kg (cut into small pieces)
Bay leaves - 1
Cinnamon - 2 pieces
Cumin seeds - 1/2 tsp
Onion - 1 chopped
Tomato - 1 chopped
Green chillies - 2 chopped
Curry leaves - 1 spring
Pepper pdr - 1 tsp
Chilli powder - 1/4 tsp
Cumin pdr - 1 tsp
Turmeric - 1/4 tsp

Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Salt - to taste
Coriander leaves

Method:

1. Heat oil in a pan
2. Add cinnamon, bay leaves, cumin seeds and when they splutter add onions, salt, turmeric ,ginger garlic paste, curry leaves and gr chillies
3. Add tomatoes and cook for few min
4. Add mushrooms, chilli powder, pepper pdr, cumin pdr and cook till they are soft
5. Garnish with chopped coriander leaves