CHICKEN CHETINAD

CHICKEN 500 G                                                    Chettinad Masala 30 G                                     Onion 200 G                                                            Tomato 100 G                                                         Oil 80 G                                                                     Ginger 20 G                                                             Garlic 20 G PROCEDURE                                             1.    Make a paste of ginger and garlic 2.    In handi add oil allow to heat. Cook chop onion along with chicken and roast till onion gets dissolve. 3.    Add ginger garlic paste and sauté and salt to tenderize the chicken. 4.    Add water and cook CHICKEN 80%. 5.    Add chop tomato and cook till tomatoes are cooked. 6.    Add chettinad masala and cook for 10-15 mins 7.    Garnish with chop coriander or julienne of ginger and serve hot.

          

PULIHORA

Rice 150 G                     

Turmeric 10 G               

Oil  25 G                           

Mustard seeds 15 G  

Peanuts 30 G                

Tamarind 50 G               

Green Chillies 10 G  

Chop ginger 10 G        

Salt To taste            

Chana dal 15 G            

Whole red chillies 5 G   

Curry leaves 5 G

PROCEDURE

                                                 

1. Boil rice and keep aside. Add turmeric and mix.

2.    In separate sauté pan add oil. Add mustard seeds, whole red chillies, curry leaves.

3.    Add peanuts, slit green chillies, chop ginger, chana dal and roast.

4.    Add tamarind pulp, turmeric, salt.

5.    Add this mixture to the rice and toss it.

6.    Garnish with chop coriander.

TOMATO PAPPU

Whole red chillies 10G           

Mustard seeds 5G    

Curry leaves 5G        

Tomatoes 100 G        

Red chilli powder 10G              

Turmeric powder 5G                  

Ginger 10G                   

Garlic 10G                    

Hing 5G                           

Fresh coriander For garnish

Arhal dal150G          

Tamarind 20G

PROCEDURE          

1.    Boil dal along with salt and turmeric and chop tomatoes. Add chop tomatoes when dal is 90% cooked.

2.    In pan add oil, add mustard seeds, curry leaves, whole red chillies and hing.

3.    Add ginger garlic paste, turmeric powder and red chilli powder. 

4.    Add boiled dal along with tomatoes and cook. Add tamarind pulp to adjust the sourness.

5.    Add salt and garnish with chop coriander

KOOBARI BOORELU

Rice Flour   100                                                                                    

Jaggery           80                                                                                       

Coconut powder  60                                                                                       

Oil         For frying                                                                         

PROCEDURE

1.    Melt jaggery to syrupy consistency by adding little water.

2.    Add coconut powder and stir well and cook.

3.    Now add rice flour and cook till it forms solid mass.

4.    Give it rest and knead the mixture to form dough. 

5.    Make small patties and deep fry in medium hot oil