Tomatillo Puliyohara/Puliyodharai

Ingredients
Tomatillo-6

(make a puree in mixi)

Salt to taste

Chilly powder-1tsp

Hing-1tsp

Curry leaves-little

Tamarind paste -1/4tsp(optional)

Turmeric powder-1/2tsp

Tempering

Oil-6tsp

Channa dhal-1tsp

Urad dhal-1tsp

Mustard-1tsp

Jeera-1/2tsp

Red chillies-4

Dry roast & grind to a powder

Sesame seed-2tsp

Methi-1/2tsp

Coriander seeds-1tsp

Channa dhal-1/2tsp

Method

Heat oil in a pan & temper it .Add tomatillo puree,curry leaves,salt,hing,chilly & turmeric powder.Boil it till oil separates.Now add the ground powder,mix it well & remove from stove.Cool & store it in fridge.Mix it with hot rice,your puliyohara is ready.
Tips

After mixing it with rice for extra taste you can again temper it with cashew nuts or peanuts ,curry leaves & red chillies.

Katchi Chicken Biriyani / Kachi Chicken Biriyani

Katchi Biriyani

Ingredients for rice.

Basmathi rice-1 & 1/2 pound

salt to taste

Jeera-1/4tsp

Mint leaves-6

Whole garam masala-1 each

(Cardamom,cloves,cinnamon)

Ingredients for chicken marination.

Chicken-1 & 1/2 pound

Salt to taste

Biriyani masala powder -1 tsp

Mint leaves chopped-1 cup

Coriander leaves chopped-1/4 cup

Ginger & Garlic paste-1tbsp

Curd-1 cup

Turmeric powder-1/2tsp

Green chillies-10

Pepper-6

Jeera-1/2tsp

Shajeera-1tsp

Fried onions-1/2 cup

Ghee-1 tbsp

Oil-6tsp

For Garnish

Yellow food colour diluted in 6tsp of lime juice

Fried onions-1 hand full

Mint leaves-little

Method

Marinate the chicken with above ingredients for 2 hrs or overnight. Soak rice in water for 20 minutes.Cook the rice till 3/4 done with above ingredients & drain it.Now put the chicken in a wide heavy vessel & place the rice on top of the chicken (immediately you drain the cooked rice).Add the lime juice ,onions & mint leaves on top,check for salt & cook it with lid closed for 30 minutes in low heat.Mix it before serving .Serve with raita.

Tips

Keep a heavy weight on top of the lid ,so that the flavour does not evaporate.The more time you marinate you get the taste.

Chayote & Mint Chutney

Ingredients

Chayote chopped-1

Mint leaves-1 hand full

Ginger-1''

Green chillies-3

Peanuts-1tsp

Urad dhal-1tsp

Channa dhal-1tsp

Jeera-1tsp

Tempering

Oil-3tsp

Mustard-1tsp

Urad dhal-1tsp

Jeera-1/2tsp

Curry leaves-little

Method

Heat oil & fry above ingredients till cooked.Cool & grind to a smooth paste.Temper it & serve it with any tiffin.

Oats Pongal

Ingredients

Quick oats-1 cup

Yellow Moongh dhal-1/2cup

Salt to taste

Ginger grated-1/2''

Turmeric powder-1/4tsp

Water-3 & 1/2cup

For Tempering

Ghee-2tbsp

Oil-2tsp

Cashew nuts chopped-10

Pepper-1tsp

Jeera-1 & 1/4tsp

(I coarsely powdered jeera & pepper in mixi)

Curry leaves-little
Chopped green chillies-1

Method

Dry roast oats & dhal in a pressure cooker till you get a nice smell.Add water & other ingredient,cook it till done.Heat oil & ghee in a pan temper it with above ingredients.Pour it on the cooked pongal,mix & serve.

Methi Tofu Fry

Ingredients

Methi leaves-3 cubes

(i used the frozen one)

Chopped onion-1/2

Chopped Tomato-1/2

Grated ginger-1/2''

Salt to taste

Turmeric powder-1/4tsp

Chilly powder-1/2tsp

Firm Tofu cubed-1 cup

Jeera-1tsp

Oil-3tsp

Kitchen king masala-1tsp

(or any Garam masala you have in your kitchen).

Method

Heat oil in a pan temper it with jeera.Add onion & ginger fry till light brown.Now add tomato,methi & all dry powders & fry till raw smell goes.Add the tofu & cover it in low flame for 5 minutes.Serve it with roti.

Orange & Mint Drink

Ingredients

Orange-4

(Take the juice from it)

Water to dilute the juice

Brown sugar-1tsp

Honey-1tsp

Mint leaves-20 leaves

Lime juice-2tsp

Method

Boil the mint & take the essence of it ,cool & filter.Mix every thing together & serve it cold.This is a very cooling drink for summer.

Chilly Idly

Ingredients

Idly-8

(cubed & fry it in tawa till light brown)

Diced onion-1

Diced capsicum-1/2

Curry leaves little

Salt to taste

Red chilly paste-2tsp
Ketchup-1tbsp

Vinegar-1tsp

Oil-3tsp

Soy sauce-2tsp

Chopped Ginger & Garlic-2tsp

Spring onions little (optional)

Yellow food colour-a pinch (optional)

Method

Heat oil in a Kadai add onion ,capsicum, curry leaves,ginger & garlic,fry till transparent.Add all the liquid ingredients,check for salt.Now add the idly fry for 2 minutes.Garnish it with spring onions.

Tips

You can also make with left over chapathi or Paratha.You can also bake the idly in oven till light brown.

Ginger chicken

Ingredients

Chicken -2pounds

Salt to taste

Chilly powder-1tsp( optional)

Pepper powder-3tsp

Turmeric powder-1tsp

Any garam masala or Meat masala-2tsp

Kastoori methi-1 hand full

Ginger strips-1/4cup

Diced onion-2

Diced Capsicum-1

Curry leaves

I used the fat of the chicken instead of oil.

For Garnish

Lemon juice-2tsp,Curry leaves & Ginger strips.

Method

Heat a kadai add the chicken fat add all above ingredients together except capsicum & keep frying in high flame.Cook it till chicken is cooked & all masala get into the chicken.Before removing from fire add capsicum & garnish it.

Tips

For this dish the masalas are altered to your taste.It takes only 10 minutes to do this dish.No need to add any oil ,the chicken will leave lot of fat.