Pulav

PULAV
INGREDIENTS
Basmati rice            : 1 cup
Coconut                    : 1
Ginger garlic paste : 2 tsps
Ghee                          : as required
Green Chillies          : 2 nos.
Corriander leaves   : 1 hand full
Mint leaves               : 1 hand full
Onion                         : 1 medium
Cashews                    :  10 to 12
Cloves                         : 3 nos.
Cinnamon                 : 1 inch
Cardomon                 : 4 nos.
Star anise                  : 1
Bay leaf                      :1

METHODS
1. Wash and soak the Basmati rice for 30 minutes.
2. Grate the coconut and extract milk from it.. (take first milk, second milk and third milk and keep seperately)
3. Heat a heavy bottom kada with Ghee.. Ghee should not be over heat.
4. Add Cloves, cinnamon, cardamon, star anise and bayleaf one by one then add Cashews and saute till the Cashews become golden brown..
5. Add onions and saute to become transparent in colour, then add ginger garlic paste and green chilly..
6. When the raw smell of ginger garlic vanishes add mint leaves and mix well.. Saute for a minute and add the third milk(1cup).
7. Later seven minutes add the second milk(1cup).keep in medium flame while cooking.. Stir the rice without breaking so that it will not stick in the kada).
8. When the rice is cooked to about 75% then add the first milk and stir without breaking.
9. Stir and switch off flame in 5to7 minutes and season with Corriander leaves and few more fried Cashews..
10. Now the food is ready to serve..

Vatha kuzhambu

VATHA KUZHAMBU

INGREDIENTS 

1. Chunda vathal(turkey berry) - 1hand full

2. Onion                          - 3 medium 

3. Coconut                      - 1/2 

4. Garlic                          - 3 cloves

5. Chilly powder           - 1.5 tsp

6. Corriander powder - 1.5 tsp

7. Hing                            - 1/4 tsp

8. Cumin powder         - 3/4 tsp

9. Pepper powder        - 1/2 tsp

10. Turmeric powder  - 1/2 tsp

11. Tamarind                - lemon sized

12. Salt                            - as required 

13. Gingelly oil             - 250ml

METHODS 

1. Heat the kada with oil and deep fry the chunda vathal (turkey berry) and keep aside. 

2. Now heat another kada and add some oil and roast all the ingredients one by one.. 

3. First fry the onions till it becomes transparent. Then add coconut along and saute till it gets golden brown..

4. Then add garlic, chilli powder, Corriander powder, Hing, cumin powder, and turmeric powder along and saute without burning..

5. Now  cool the ingredients which you have saluted and add them in a mixer .. Add half of the chunda vathal (turkey berry) along with the sauted items and grind into a fine paste.. 

6. Heat the kada with the remaining oil and add the paste then add the tamarind extract.. 

7.finely add fried chunda vathal (turkey berry) and leave the curry to boil. 

8. Before switch off the blame add few pepper powder and mix well

9. Now the vatha kulambu is ready to serve. 

Note: you can store and use for few days. 

Methu Vada

METHU VADA
INGREDIENTS
Urad dal         : 1cup
Onion             : 1
G.chilly          : 1
Curry leaves : few
Pepper corns: 1 tsp
Hing               : 1/4 tsp
Rice flour      : 2 tsps
Ginger           : 1 inch
Salt                 : as required
Oil                   : as required

METHODS
1. Wash and soak the urad dal for 3 hrs and grind into a fine paste.
2. Finely chop the onion, curry leaves, g. Chilly, ginger and along with the vada batter.
3. Add pepper corns, salt, Hing, rice flour along with the batter.
4. Now mix the batter well check for salt add if required.
5. Heat the kada with oil in medium flame.
6. Once the oil is heat, make a flat vada and put a hole in the middle and drop in the oil.
7. Fry the vada in a medium flame. When once the vada turns golden brown take it away.
8. Now the Fluffy, crispy methu vada is ready to serve.

NOTE: Serve along with coconut chutney.

Idly upma

IDLY UPMA
INGREDIENTS
Idly                     : 5 nos.
Ghee                   : as required
Chana dal          : 1tsp
Mustard seeds  : few
Curry leaves     : few
Onion                 : 1 large
Dry Chilly          : 2 nos.
Salt                     : as required

METHODS
1. Mash the idlies with hand and keep ready.
2. Heat the pan with Ghee and temper the following items, Mustard seeds, curry leaves, chana dal, dry Chillies, onion.
3. Add little salt and saute well.. Then add the mashed idlies. Mix well..
4. Garnish with Ghee.. Now the idly upma is ready to serve.

Note: Adding few ginger while tempering gives excess flavour.

Vendaikai pirattal

VENDAIKAI PIRATTAL

INGREDIENTS
Ladies finger                 : 250 gms
Curry leaves                  : few
Oil                                    : as required
Chicken Kabab masala: 2 tsps
Corriander powder      : 1/2 tsp
Salt                                   : as required

METHODS
1. Wash and chop the ladies finger(little finger sized).
2. Heat the pan with oil and add ladies finger, salt and curry leaves.
3. Saute gently, so that the ladies finger should not break and as well it should get dry.
4. Add chicken Kabab masala and Corriander powder and saute smoothly.
5. When once the ladies finger is cooked the masala will set perfectly and the oil separates.
6. Now you can switch off flame and serve.
It will suits perfectly for curd rice and paruppu Sadam. Happy appetite.. Keep supporting Ferdin'skitchen