South Indian Recipe

Paasi Paruupu or Moong Dal
1. Put 3/4 olakku payiru in the big cooker
2. 2 olakku water
3. Garlic 3 or 4

Let it get boiled for 1 whistle only

For thalikka

1. Cut a small onion and 3 or 4 chillies
2. Add oil and kadugu
3. Add onion and chillies
4. Add turmeric powder
5. In the shelf near the adupu where we have salavupotti you should
small rubbermaid box with seeragam+kothumilli powder. Add 1 or 2
spoons of the same
6. Now add boiled paruppu to this
7. It should boil for about 10 min, keep stirring occasionally


Blend it for extra taste :-)
-Tamizh

Channa Masala:

soak 1 tumbler of channa in water 8 hours before cooking


Boil that with water approximately one more time equivalent to that of
sundal level-for 2 whistles

after whistle settles down,open the lid and pour the boiled sundal
along with the remaining water to another container(sundal-a nasuki
paarkavum-if its boiled its fine else we need to boil along with the masala
mix later)

-Nicely cut 2 medium sized onions.
-Put 2 or 3 tomatoes in the mixie and little grind would make that to
tomato purie.
-Put the cooker base on stove and pour little oil.
-Add 1 spoon of ginger-garlic paste (alternative1:we can put garam
masala along with coriander powder,alternative 2:along with Tomatoes add
ginger and garlic and grind them together in the mixie)
-Then put chopped onions and let the onions fry to brown(appothaan
pacha vaasam adikaathu).
-Add the tomato purie and little of sundal water and allow it to boil
-after 2 min add 1 spoon red chilli powder,2 or 3 spoons of coriander
powder(or chicken masala)
-add sundal along with water
-if the sundal hasnt boiled yet close the lid and put the weight and
cook for a whistle
-else u can just close the lid and allow it to boil until the curry
becomes thick
-add coriander leaves
-channa masala is ready :)

Arisim paruppu:

-take arisi(1 tumbler) and paruppu (.5 tumbler) and soak it in water
-take 7 poondu pal :) and cut it into small pieces
- half-onion nicely cut
-3 green chillies & 2 red chillies
-curry leaves
-put the cooker on stove and add oil
-put kaduvu and then add onion,garlic,chillies,curry leaves
-add little seeragam to this mix
-now add water (water for rice+ 1:1 water for paruppu)
-add turmeric powder and salt
-add the rice & paruppu-kelari vittu close the cooker with the lid.
-wait for the whistle and arisim paruppu :)



Lemon Rice
- i assume that u get the lemon syrup bottle(small one)
-boil the required amount of rice,adha oru plate-la pottu aara vekkavum
-take a small pan
-add little oil
-put kaduvu and curry leaves and red chillies
-add a small cup(oru one-third of a tumbler) of lemon syrup and little
water
-add turmeric powder and salt(for the rice amount)
-let it boil-quickly it will start becoming thick-don allow it to go
very thick
-add this syrup to the rice
-if u feel the syrup is not enough,plz do the process again as it is
simple


Tamarind Rice
-get MTR puliogare powder
-boil the required amount of rice,adha oru plate-la pottu aara vekkavum
-take a small pan
-add little oil
-put kaduvu and curry leaves
-switch off the stove-now add MTR powder to the pan-that heat is
sufficient
-if oil is not enough add little oil
-now add this to the rice
-tamarind rice ready


T.N. Sambhar
-add paruppu and vegetable to the cooker with approximate water and
boil the same in the cooker
-now open the lid and add tamarind water and sambhar powder to the
above and allow it to boil without the lid
-add enough water so that sambhar is not thick
-in another pan add oil,kaduvu,very little onion,red chillies,little
asafoetida(perungaayam)
-pour the boiling sambhar into this.

Mutton Biryani

a)For Rice:
2 cups basmati rice
3 1/2 cups water
1 1/2 tsp salt
3 tsp ghee or butter
3 each of
cloves, cardamoms, and cinnamon
1 bay leaf
1 tsp black cumin seeds

b)For Mutton:

1/2 kg mutton
3 green chilies
3 large onions
3 tomatoes ( USE TOMATO PUREE FOR BEST RESULT , I USE IT ..:) )
3 each of cloves, cardamom and cinnamon
4 tsp ghee
1 bunch coriander leaves
1/2 bunch mint leaves

c) Masala 1:

1 large pod garlic
1 large piece ginger
Grind together to a fine paste.

d)Masala 2:

12 red chilies
2 tbsp coriander seeds
2 tsp fennel seeds
2 tsp khus khus seeds
Grind together to a smooth paste

e) Masala 3:

1/2 cup grated coconut
3 tsp chopped cashew nuts
1/2 cup yogurt
Grind together to a smooth paste
Hard boiled eggs for decoration

Cooking Process

For Rice:
1. Soak the rice in water for 20 minutes, drain and keep aside.
2. Heat ghee, add the remaining spices for rice preparation and fry for 1 minute.
3. Add rice and fry for further 2 to 3 minutes.
4. Add water, salt and cook till the water is absorbed. Allow rice to cool.

For Mutton:
1. Clean the meat, cut into pieces and soak in the yogurt.
2. Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.
3. Now add the tomatoes and fry for 2 minutes.
4. Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
5. Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.

Arranging the Biryani:
1. Divide rice into 3 parts and mutton into 2 parts.
2. Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.
3. Dissolve a little saffron or yellow coloring in 1/4 cup of milk.
4. Pour over rice, cover and bake for 20 to 30 minutes.
5. Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs

-Vijay


Pesarattu

Ingredients:

1 cup Whole Green Moong Dal
2 tblsp Rice Flour
1" fresh Ginger (peeled)
2-3 Green Chillies
1- 1 1/2 cup Water to grind
Salt for taste
For Garnish
1 medium Onion (finely chopped)
1" Ginger (finely chopped)
2-3 Green Chilies (finely chopped)
2 tblsp Cumin Seeds
2-3 tblsp Oil


Preparation:

* Soak moong dal overnight (atleast 8-10 hrs)
* Wash and grind dal along with ginger and green chillies into smooth batter.( not too thick/thin. Shift the batter into bowl and add rice flour and salt.
* Keep the frying pan or non stick pan on medium heat and grease it with little oil.
* Pour a ladle of batter on it and spread it into a thin round layer like a pan cake and drizzle little oil around the edges of Pesarattu.
* Sprinkle small quantity of chopped onions, cummin seeds and green chilies on the Pesarattu.
* Cook until the edges become brown. Then flip the Pesarattu over and sprinkle little oil over the edges.
* Cook it for a minute , keeping a watch that it does not get charred.
* Remove from the pan, and your Pesarattu is ready for eating.
* Sprinkle a little water on the pan and use the same proceedure for making your next Pesarattu.
* Serve it hot with upma and ginger chutney.
* Donot ferment the batter. If your not making dosas immediately refrigerate the batter.