Ulunda Vadai/Vada

Ingredients:

Big Onion - 1(chopped)
pepper corns - 2 tblspn
green chilli- 1(chopped)

curry leaves - 1stick(chopped)
cilantro(coriander leaves)- Chopped

For Grinding:

Urud dhal - 1 Cup
toor Dha1 - 1 tblspn
rice      - 1 tblspn
Soak the above ingredients for atleast 1 hours.
Grind this along with small piece of ginger into smooth paste by sprinkling very little water(water should not be used apart from sprinkling).

Preparation:

Add all the above ingredients with the grinded paste along with salt.
Make it small rounds with a hole in the middle and deep fry it.
Vadai is ready.

Goes well with:kara/venn Pongal,tea,coffee

Chicken Roll

Ingredients:

Chicken Fry- See Menu Below
Chapathi
Mayonesse
Big Onion - 1
Tomato -1
Capsicum - 1/2
Tomato Sause

Chicken Fry Preparation:

Ingredients:

Chicken - 1/2kg
curd - 2 spoon
GingerGarlic Paste- 2 Spoon
Chilli Powder - 1 spoon
Pepper Powder - 1 Spoon
Salt - 1 Spoon
Lemon Juice - 1 Spoon

Preparation:

Add all the above ingredients with Chicken and marinate it for 1/2 an hour.
Deep fry this and add 1 spoon of lemon and server.

Chicken Roll Preparation:

1.Make chapathi and spread Mayonesse,Sprinkle onion,tomato,capsicum,chicken fry and sause.
2.Roll it and serve.

Pepper Chicken masala

Ingredients:

Chicken - 1/2 kg
Onion - 3 big
tomato - 2
GingerGarlic Paste - 1 spoon
pepper powder- 4 spoons
chilli powder- 2 spoons
coriander powder - 1 spoon
Turmeric Powder - 1/2 spoon
Curry Leaves - 2 sticks
cinnamon stick - small piece
Fennel seeds - 1/2 tspn
Pepper corns - 1/2 tspn

Preparation:

1.Take oil in a pan and add cinnamon stick,fennel seeds,pepper corns.
2.Add Onion until its golden brown then add gingergarlic paste and fry till the raw smell goes off.
3.Add tomato,chilli powder,coriander powder,turmeric powder fry this till the tomatoes becomes paste.
4.Add chicken,pepper,salt and sprinkle little water.
5.Mix well and close the pan with lid till the chicken is cooked well.
6.Fy curry leaves seperately and garnish it.

Goes Well With: Chapathi,Rice,Parathas

Masala Chai/Tea

Masala Chai/Tea

For 2 cups of Masala chai

Ingrdients:

Elaichi -2
Pepper  -2
clove    -1
Ginger  -small piece
Half grind these above ingredients.
Milk    -2 glass
Water   -1/2 glass

Preparation:

Mix Water,Milk,tea powder,above ingredients and brew it for 5-10 Minutes,add sugar and serve.
Goes Well With : Tea Buns,Biscuits

Chicken Masala/Thokku

Ingredients:

Chicken - 1/2 kg
Shallot(small onion) - 15 nos
Tomato - 1
Grated cocount- 2 tblspn
pepper corns - 3 tblspn
Cumin Seeds - 1 tspn
Gingergarlic paste - 2 tblspn
Curry leaves - 2 stick
Coriander Powder - 2 tblsp
Tamarind paste- 1 tblspn

Grinding:

shallots - 7 nos
grated coconut - 2 tblspn
Gingergarlic paste
Pepper corns - 2 tblspn

Preparation:

- Heat oil in a pan and add pepper corns,cumin seeds
- Add onion and fry it to golden brown.
- Add the grinded masala and fry till the raw smell goes off
- Add tomato and fry it
- Add chicken,coriander powder,chilli powder,pepper powder(optional), salt and tamarind paste
- Allow the chicken to cook till the oil oozes out.
- Garnish it wil fried curry leaves.

Goes Well With:Chapathi,Rice,Idly,Dosa

Kozhi Kulambu

Ingredients:

chicken - 1/2 kg
Shallot(small onion) - 15 nos
tomato - 1
grated cocount- 4 tblspn
dry chilli - 8 nos
pepper corns - 2 tblspn
jeera - 2 tspn
Cumin Seeds - 1 tspn
Gingergarlic paste - 2 tblspn
Curry leaves - 2 stick
Coriander Powder - 2 tblspn

For Grinding:

- Heat oil in a pan and add peppercorns(1 tblspn),jeera and cumin seeds.
- Add onion(10 nos) fry it till its transparent.
- Add dry chilli,gingergarlic paste,coriander powder and fry till the raw smell goes off and add grated coconut to it.

Let it cool and grind.

Preparation:

1. Heat oil in a Kadai,add peppercorns(1 tblspn),curryleaves,onion(5 nos) and grinded masala.
2. Add chicken,salt(as required) and little water then close it with a lid.
3. Allow this to cook till oil oozes out and the chicken is cooked.
4. fry curry leaves seperately and season chicken gravy.

Goes Well With: Roti,Parathas,Rice

Ennai Kathirikkai - Chettinadu Style

Ingredients:
Brinjal(kathirikai) - 4 Nos(Split it into four pieces without removing the stem)
Turmeric Powder(Manjal podi) -1 tsp
Mustard (kadugu) - 1 tsp
Urad Dhal(ulundhu) - 1 tsp
Fenugreek seeds(Vendhayam) - 1 tsp
Grated Coconut  - 3 Tbl spn
Ginger Garlic Paste - 1 Tbl spn
Onion - 1
Tomato - 1
Tamarind paste -1 tsp
Coriander Powder - 2 tsp
Chilly Powder - 2 tsp
Jaggery - 1/2 tsp
Coriander leaves
Cumin Seeds(sombu) - 1 tsp

For Grinding:
-  Fry Mustard,Fenugreek,Urud dal without Oil in a pan and let it cool.
-  Fry grated coconut seperately without oil and grind it with the above ingredients.

Preparation:

- Pour oil in a frying pan  and cook the Split Brinjal along with turmeric powder. Cook with the lid closed until it's soft and tender.
- Heat oil in a frying pan. Add cumin seeds and onion. Fry it to golden brown colour then add ginger garlic paste and fry it till the raw smell goes off.
- Add tomato,coriander powder,chilli powder,tamarind paste,jaggery,salt and the grinded ingredients.
- Fry it completely and finally add the cooked brinjal and stir it occasionally.
- Cook till the oil oozes out.
- Season it with coriander leaves.

Goes well with : Chappathi,Rice.