Lime Rice

Lime Rice
Lime Rice
  • PREP TIME 15 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 2 cups cooked rice
  • 3 limes
  • 4 dry red chilies
  • 1/2 Bengal gram dhal
  • big pinch hing ((asafoetida) )
  • 1/2 teaspoon mustard
  • 1/4 teaspoon Turmeric powder
  • 2 tablespoons oil
  • 1 sprig curry leaves
Heat 2 tablespoon of Oil in a pan and add ½ teaspoon of mustard seeds, curry leaves after crackling the mustard seeds add 4 dry red chilies, ½ tsp of soaked chana dal, hing and turmeric powder. Mix and fry all this for some times till the chana dhal becomes brown in colour, add salt and green chilies (if required more spicy). Now add the main ingredients lime juice and cooked rice. Mix it well. Your favorite Lime Rice is ready to serve.  

Chicken Chettinad

Chicken Chettinad
Chicken Chettinad
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • 1 kg chicken
  • 4 onions
  • 3 green chilies
  • 2 springs curry leaves
  • 4 tbsp ginger (garlic paste)
  • 3 ripe tomatoes
  • Fresh coriander leaves
  • ½ cup oil
  • salt
  • 3 tbsp lemon juice
  • 1 tsp Turmeric powder
  • salt
  • 3 tbsp black peppercorns
  • 10 dry red chilies
  • 2 tbsp Khus Khus
  • 2 tbsp Saunf
  • 1 tbsp cumin seeds
  • 3 cardomom
  • 6 cloves
  • 2 one inch pieces cinnamon sticks
  • 1 sprig curry leaves
  • 4 tbsp Grated coconut
  • Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
  • Dry roast spices masala can also use for vegetable dishes. Its gives the special flavor to any dish.
  • When you fry the onions add some salt in to that before adding the oil. It dries the onion and fry faster.
  • When we make the masala for chicken, fry it till oil separates, before adding the water. Its gives a nice flavor and original colour to the dish.
 

Sevai kothamalli balls

Sevai with kothamalli balls
Sevai with kothamalli balls
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 big bunch coriander leaves
  • 1/4 cup bengal gram
  • 1/4 cup urad dal
  • 8-10 red chillies
  • 1 pinch hing
  • 1/2 tsp oil
  • salt (To taste)
  • 1 cup Sevai
  • 1/2 Kothamalli balls
  • 1 tbsp Peanut
  • 1 tsp urad dal
  • 2 tsp oil
  • few curry leaves
  • pinch hing
  • salt (to taste)
  • corainder (for garnishing)
  • Kothamalli can be used in various dishes like Curd Rice, Masala Rice, Fry Idli etc
  • Kothamalli balls can make and store it in the refrigerator for long time; it’s a time saver of variety cooking.
  • Rice Sevai is very good to make noodles. Kids will enjoy with rice noodles.

Meen Kozhambu

Meen Kozhambu
Meen Kozhambu
  • PREP TIME 25 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • fish
  • 3 tsp oil
  • 1/2 tsp Mustard oil
  • 1/4 tsp methi seeds
  • 2 onions chopped
  • 4 Green Chillies
  • 1 1/2 tsp Ginger-garlic paste
  • 3 tsp Red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp Turmeric powder
  • salt (to taste)
  • 1 cup tomato puree
  • 1/2 cup (soak about 75 (pulp (soak about 75 gm of tamarind))
  • 1/2 cup water
  • curry leaves
  • coriander leaves
  • Always clean the fish with salt and lemon juice, which remove the smell of fish.
  • Try to use the earthen pot for cooking fish. Its gives the traditional taste.
  • Fry the masalas till the oil separates, to get an original colour for the dish.