HALEEM

 INGREDIENTS:-

1. Boneless mutton            1 cup    
2. Whole wheat                  1/2 cup
3. Water                             5 cups
4. Milk                               1/4 cup
5. Turmeric                        1 tsp
6. Chilly powder                2 tsp
7. Garam masala                1 tbsp
8. Cashew nuts                  6
9. Badam                           5
10. Pista nuts                       10
11. Walnut                           3
12. Salt                                2 tsp
13. Oil                                 1/2 cup
14. Lemon                           1
15. Coriander leaves           handful

FOR GRINDING:-

1. Onion                             2 nos
2. Garlic                            10 flakes
3. Ginger                           1/4"
4. Green chilies                 4

METHOD:-

• Wash wheat and mutton for 3 times.
• Pressure cook both adding 5 cups of water for 10 whistles or more.
• Drain the water and cool cooked wheat and mutton.
• Grind onion, ginger, garlic, chilies to a smooth paste.
• Grind the cooked mutton and wheat to a smooth paste.
• Pound nuts, cut coriander leaves, squeeze lemon juice.
• Heat oil in a pan and reduce the flame, add ground onion paste.
• Fry till good aroma comes out, add milk in between.
• Add ground wheat and mutton paste and mix.
• Add the broth, turmeric, chilly powder, garam masala, salt, and nuts.
• Cook on a low flame stirring continiously.
• Cook for 15 minutes, add lemon juice, garnish with coriander leaves.
• Serve hot with fried onion.

ELLAKKI

INGREDIENTS:-

1. Rice                      1 cup
2. Black sesame       1 tsp
3. Coconut                1/4 cup
4. Jaggery                 1/2 cup

METHOD:-

• Wash and soak rice for 1 hour. 
• Drain water completely in a collander for 1/2 an hour.
• Spread the rice on atowel for an hour.
• Dry fry sesame seeds, cut coconut to small pieces.
• Pound jaggery, take a bowl, add rice, sesame seeds, coconut, and jaggery.
• Mix well and serve immediately.

DEEP FRIED CHICKEN

 INGREDIENTS:-

1. Boneless chicken   1 cup
2. Onion                     1
3. Green chilies          4
4. Chilly sauce            2 tbsp
5. Salt                          1 tsp
6. Soya sauce              1 tbsp
7. Garam masala         1 tsp
8. Ginger-garlic past   1 tsp
9. Egg                         1
10. Rice flour                1/2 cup
11. Oil                            for frying

METHOD:-

• Wash chicken and marinate with salt, soya sauce for 1 hour.
• Cut onion, green chilies. Add to the chicken and mix.
• Add ginger-garlic paste, garam masala, chilly sauce, and mix.
• Keep it aside for 1/2 an hour. Beat egg in rice flour, add little salt.
• Heat oil dip chicken in rice flour mix and deep fry.
• Serve with tomato sauce.
• Refer chilly sauce from this blog.

METHI PURI

 INGREDIENTS:-

1. Wheat flour              1 cup        
2. Water                        1/4 cup
3. Methi leaves             1 cup
4. Salt                           3/4 tsp
5. Turmeric                  1/4 tsp
6. Cumin powder         1/4 tsp
7. Oil                           for frying

METHOD:-

• Mix the above ingredients except oil to a smooth dough.
• Let the dough sit for an hour.
• Heat oil, knead the dough and make small balls and press it as puri.
• Deep fry on both sides, the puri will not blow, but it will be very soft.
• Serve with any gravy.

ASITTU MUDDE

INGREDIENTS:-

1. Rice                2 cups
2. Sugar              2 cups
3. Cardamom     6
4. Dry ginger      3"
5. Water              1/4 cup
6. Black sesame  1 tbsp
7. Coconut          1/2 cup
8. Roasted gram  1 tbsp

METHOD:-

• Wash and soak rice for 3 hours, drain the water completely on a colander for 1/2 an hour.
• Spread rice on a towel for 1 hour.
• Powder dry ginger, cardamom with 1 tbsp sugar and sieve.
• Powder coarsely and sieve it and spread on a plate and keep it aside.
• Fry sesame until it splutters and looks fluffy. Cut coconut to a small pieces.
• Mix sesame seeds, cut coconut, roasted gram, dry ginger powder to rice flour.
• In a thick pan add sugar and water and boil for one string.
• Pour the syrup to the rice flour and mix it with a wooden ladle.
• Let it cool for a minute, then mix by hand and make balls out of it.
• This sweet is prepared on Mariamma Festival in Salem.
• It is distributed to guests, relatives and neighbors.

VEGGIE PAN CAKE

INGREDIENTS:-

1. Wheat flour             1 cup                                                  
2. Eggs                        3 nos
3. Chilly powder         1 tsp
4. Salt                          1 tsp
5. Curry masala           1 tsp
6. Turmeric                  1 tsp
7. Baking soda             1 tsp
8. Water                       1/2 cup

FOR MIXING:-

1. Onion                      1 big
2. Carrot                      1
3. Tomato                    1
4. Beans                      4
5. Potato                      1
6. Coriander leaves     handful
7. Mint leaves             handful

METHOD:-

• Julienne onion, tomato, beans, potato, carrot, coriander and mint leaves.
• In a mixing bowl add wheat flour, chilly powder, turmeric, soda, masala powder, and salt.
• Beat eggs and pour into the bowl, mix well.
• Add the veggies and water, mix thoroughly and keep it aside for 1 hour.
• Heat pan add oil, spread the dough evenly and roast on low flame for 5 minutes.
• Close the lid while cooking. Serve with tomato sauce.

VEG KURMA FOR CHAPATI

INGREDIENTS:-

1. Potato                   2 nos
2. Carrot                   1
3. Peas                      1/2 cup
4. Beans                    5 nos
5. Onion                    1
6. Turmeric               1 tsp
7. Salt                       3 tsp
8. Water                   5 cups
9. Coriander leaves   little
10. Mint leaves           little
11. Lemon                  1 tsp

FOR GRINDING:-

1. Coconut               1/2 cup
2. Cashew nuts         10
3. Poppy seeds          1 tsp
4. Fennel seeds         1 tsp
5. Cumin seeds         1 tsp
6. Cinnamon             2"
7. Cloves                  6
8. Garlic                   10 flakes
9. Ginger                  1"
10. Tomato                 3 nos
11. Roasted gram       1 tbsp
12. Red chilies           10 

FOR SEASONING:-

1. Oil                        3 tbsp
2. Mustard seeds      1 tsp
3. Urad dhal             1 tsp
4. Bengal gram        1 tsp
5. Curry leaves        little
6. Hing                    1/4 tsp

METHOD:-

• Cut vegetables, onion, Grind masalas to a smooth paste.
• Heat oil in a pressure pan, add seasoning, splutter mustard, fry dhal.
• Add hing, curry leaves, saute onion and add cut veggies to it and fry.
• Add salt, turmeric and fry, add masala paste and mix.
• Add water and pressure cook for 3 whistles.
• Let the pressure settle down, open, and add mint leaves and coriander leaves.
• Add lemon juice. Serve with chapati, puri.

BANANA HALWA

INGREDIENTS:-

1. Banana                 6 nos
2. Sugar                   1 cup
3. Vanilla essence    few drops
4. Coconut oil          1/2 cup
5. Yellow color        a pinch

METHOD:-

• Grind banana to a smooth paste.
• Heat oil to a pan, add banana paste and mix.
• Keep on stirring for a minute, let the paste mix with oil.
• Add sugar and keep on stirring for a minute.
• Add vanilla essence and stir, let it come to halwa consistency.
• The oil will come out and halwa should not stick to the pan.
• Take out the pan, brush little oil to a plate and transfer the halwa to it.
• Serve cold with any spicy snacks.

DHAL PODI IDLY

INGREDIENTS:-

1. Idlies                               6 nos                                  
2. Dhal chutney powder     2 tbsp
3. Oil  or ghee                    1/4 cup

METHOD:-

• Cut idlies to 1" pieces.
• Mix idly powder and oil thoroughly.
• Add to the idli pieces and mix.
• Serve with chutney, sambar.

PANEER BALLS

INGREDIENTS:-

                                                                                                  

1. Eggs                   3 nos                                  
2. Maida                 1 cup
3. Salt                     1 tsp
4. Pepper powder   1 tsp
5. Butter                  1/2 cup
6. Water                  1/2 cup
7. Oil                      for frying    
8. Paneer                1 cup grated

METHOD:-

• Boil water add butter and melt and cool it.
• Mix eggs, salt, pepper, grated paneer, and beat until frothy.
• Add butter water and beaten eggs to maida and knead to a smooth dough.
• The dough should be like donut dough.
• Heat oil to a medium-hot, and brush little oil to fingers.
• Drop tiny balls by hands and fry on both sides.
• Serve with tomato sauce.
  
  
  
  
  

CARROT - ONION RAITHA

INGREDIENTS:-

1. Carrot          1 big
2. Onion          1
3. Curd            1 cup
4. Salt              1/2 tsp

METHOD:-

• Wash and scrape carrot, julienne onion.
• Mix in curd, add salt, and serve with pulao.

AFGHANI CHICKEN PULAO

INGREDIENTS"=

1. Chicken legs           3 nos          
2. Basmathi rice         2 cups
3. Onion                     2 nos
4. Tomato                  2 nos
5. Green chilies         6 nos
6. Chilly powder       2 tsp
7. Carrot                    1
8. Raisins                  few
9. Oil                        1/2 cup

TO BOIL:-

1. Garlic                    6 flakes
2. Ginger                   1"
3. Fennel seeds          1 tsp
4. Cumin seeds          1 tsp
5. Coriander seeds    1 tsp
6. Cinnamon             1"
7. Cloves                  5
8. Cardamom            2
9. Water                    3 1/2 cups
10. Salt                       4 tsp

METHOD:-

• In a vessel boil water, add the above ingredients with chicken legs, salt, and cook for 30 minutes on low heat. Pound ginger and garlic and add to it.
• Drain the water and filter it, keep the leg pieces aside.
• Wash the rice and keep it aside, slice onion, slit chilies, cut tomato, scrape carrot.
• In a pressure pan heat oil saute onion till crisp and light brown in color.
• Add tomato, chilies and fry, add chilly powder and mix.
• Fry and add the chicken boiled water.
• Bring to boil and add rice and cook on low flame for 15 minutes.
• Add chicken leg pieces, carrot, and raisins.
• Keep it in dum for 15 minutes, first 5 minutes keep it on a low flame.
• Off the stove and close the lid for 10 minutes.
• Serve hot with carrot-onion raitha.

BITTER GOURD GRAVY

INGREDIENTS:-

1. Bitter  Gourd           4 nos
2. Small onion             1 cup
3. Tomato                    3 nos
4. Bengal gram flour   2 tbsp
5. Ginger                     1/2"
6. Garlic                      6 flakes
7. Chilly powder         2 -3 tsp
8. Turmeric                 1 tsp
9. Tamarind                lemon size
10. Jaggery                   1 tbsp
11. Salt                         3 tsp
12. Water                      3 cups
13. Ghee                       1 tbsp

FOR SEASONING:-

1. Badaga                   1 tsp
2. Curry leaves           few
3. Hing                       1/4 tsp
4. Oil                          1/2 cup

METHOD:-

• Wash bitter gourd, slice in a round shape, remove the seeds in the middle.
• Cut onion, tomato, pound ginger, and, garlic. Chop coriander leaves.
• Soak tamarind in 2 cups of water and extract the juice.
• Mix Bengal gram flour in one cup of water.
• In a pressure pan add bitter gourd, tamarind juice, onion, tomato, chilly powder, turmeric. jaggery, and salt.
• Cook for 3 whistles, cool down and open the lid, bring to boil.
• Stir in Bengal gram flour water and mix well. Add more water if necessary.
• Heat oil add seasoning, Badaga, hing and curry leaves fry and pour into the gravy.
• Boil for 2 minutes or until to gravy consistency. Add ghee.
• Garnish with coriander leaves, serve with rice and chapati.