Carrot Balls(Carrot Kola)

PREP TIME: 15 mins

COOK TIME: 30 mins

SERVING SIZE : 15 balls

INGREDIENTS:

Grated carrot – 2

Grated coconut – 2 tablespoon

Finely chopped Onion – 1

Fennel seeds – 1 tablespoon

Maida flour – 1 cup

Roasted gram  ( Pottu kadalai in tamil)- 1 tablespoon

Chopped green chillies - 1

Salt – as needed

Oil for frying

 PROCEDURE:

1.       First add the roasted gram and fennel seeds in your mixie or blender and grind it without adding water. Just make it  as a powder and keep it aside

        

         

2.       Now make ready with your ingredients . Heat oil in a kadai and add onions in it. Roast it until onions becomes golden brown

3.       Once it comes to the stage add the grated carrot and green chillies

4.       Roast it until the raw smell goes off ,add the grated coconut and salt. Roast it for 5 mins and keep it aside.

5.       Now take a bowl and add maida flour with a pinch of salt. Now add water little by little and make it as a bajji batter

6.       Now add the roasted gram powder to the roasted carrot and make it as small balls.

7.       Now dip the balls in the batter.

8.       Have  an  oil in kadai for deep frying. So you can add the dipped balls in oil and fry it on both the sides.

9.       And finally the carrot balls is ready. Have it in a paper towel and you can eat.

THINGS TO KNOW:

1.       Do wash your hands before cooking it.

2.       Do not use the already used oil

3.       If you add more roasted gram powder then the balls will be hard. do add it in  a correct amount and the powder is just for the  grip of the balls.

Chettinad Chicken Curry

PREP TIME: 15 mins

COOKING TIME: 40 mins

SERVING SIZE: 4 person

CHICKEN MARINATION:

ADD the items listed below into the chicken.

Salt

A pinch of turmeric powder

A tablespoon of lemon juice

A tablespoon of curd

           

INGREDIENTS:

Chicken- ½ kg

Salt - 1 tablespoon

Oil- 1 tablespoon

 Finely chopped Onion- 3

Finely chopped Tomatoes – 3

Ginger garlic paste – 1 tablespoon

Curry leaves – few

Coriander leaves - few

TO ROAST:

1.Ghee – ½ tablespoon

2.Red chillies – 5

3.Coriander seeds – 1 tablespoon

4.Fennel seeds ( sombu in tamil))- 1 tablespoon

5.Black pepper ( uncrushed)- 1 tablespoo n

6.Cinnamon stick – a small one

7.Cardamom – 1

8.Grated coconut – 1 cup

9.Finely chopped onion – ½

10.Finely chopped tomatoes – ½

PROCEDURE:

1.       Heat  ghee in a pan. Add all the ingredients mentioned under TO ROAST in the given order

2.       Now let it cool and after 10 minutes grind it in your blender or mixie by adding little water

3.       Heat oil in a kadai and add onions and curry leaves

4.       Once the onion turns golden brown add the marinated chicken

5.       Close the kadai with some cap or lid for 10 minutes.

               

6.        Once the chicken is boiled add the tomatoes.

7.       Once the tomatoes becomes mushy add the grinded masala mixture along with a ¼ cup of water

8.       Allow it to boil for 10 minutes and finally garnish it with some coriander leaves

And so the chettinad chicken curry is ready to serve. This curry is one of the famous food in chettinad. Im sure that you people will like it.

THINGS TO KNOW:

1.       You can have the curry with plain rice , chapathi, idly and dosa

2.       Spices measurement can be varied according to your taste

3.       If you cook it for extra 10  minutes you can get it as a perfect chicken roast.

RICE UPMA(ARISI UPMA)

Actually we would have tasted rava upma, semiya upma and other stuffs. First time I have heard about the rice upma. I have never tried such a delicious upma. And even the recipe is quite easy and fast. When we have cold, the rice upma helps a lot because this contains a crushed black pepper.

PREP TIME: 25 mins

COOK TIME: 15 mins

SERVING SIZE: 2 person

INGREDIENTS:

Bengal gram (kadalai paruppu) -  1 tablespoon

Mustard seeds – 1 tablespoon

Urad dal – 1 tablespoon

Black pepper ( milagu)- 1 tablespoon

Cumin seeds ( jeeragam)- 1 tablespoon

Red gram ( thuvaram parupu) – 2 tablespoon (optional)

Grated coconut – 1 tablespoon (optional)

Red chillies – 1 (optional)

White rice( do not soak)  – 1 cup

Water – 2 cups

Salt – 1 tablespoon

Chopped Onion - 1

PREPARATION:

Add the rice  and red gram in a mixie and powder it without adding water.

And now grind the black pepper and cumin seeds together and keep it aside. At the same time pour two cups of water into a vessel and boil it. These are some of the things to prepare before cooking.( do not use already crushed pepper or jeera powder) .And also make ready with the chopped onions.

1.      Heat oil in a kadai. Add mustard seeds. Once it splutters add urad dal.

2.   Now add the Bengal gram. Once it gets roated add the coconut and red chillies. After 2 mins add the onions and let it turn golden brown.

                            

3.     The next step is add the powdered rice mixture and also the powdered pepper and cumin seeds.

                          

   

      4.   Now mix it well and roast it for 5 minutes. Make sure the mixture do not get burn.

      Now add the mixture to the boiling water along with a salt.

5.   Now pressure cook it upto 3 whistles. The upma is good to serve.

 This upma will be good for kids lunch. You can either eat it alone or with a dip of cutney, sambar, suger. I loved this upma a lot than the others. Hope you guys will like it.

THINGS TO KNOW:

1.       You can adjust your water size according to your cup size

2.       Upma will be really soft if you use the raw ponni rice.

3.       Do not add too much of water

ONION CHUTNEY(Venkaga Chutney)

Hey guys, you know what…… at times we would not have any vegetables in home. In such case we’ll be confused about our dinner plan. And I’m sure we’ll b having idly or dosa batters in our home. So I learnt from my mom that with the help of onions, tomatoes and some basic ingredients, we can prepare a delicious chutney. This onion chutney is the well-known recipe to everyone but just a little changes can be done to make it more delicious and yummy……..

PREPARATION TIME: 20 mins

COOKING TIME: 15 mins

SERVING SIZE: 4 person

INGREDIENTS:

Chopped Onions-3

Chopped Tomatoes-3

Coriander leaves – few(optional)

Mint leaves – few(optional)

Ginger- little bit(optional)

Grated Coconut- ½ tablespoon(optional)

Salt- ½ tablespoon

Oil-  1 tablespoon

Red chillies-2

TO TEMPER:

Mustard seeds- 1 tablespoon                

Urad dal- 1 tablespoon

PROCEDURE:

1.       Have a vessel in a stove. Add oil. Once it gets heated add mustard seeds and once it splutters add urad dal.

2.       Once it gets roasted add the little bit of ginger  and the red chilles( I added just one because I needed less spice)

3.       Now add onions. Once the onions turned golden brown , we can add the grated  coconut

4.       Now add tomatoes and salt. Fry it until the raw smell goes and also it should be mushy.

5.       Keep it aside for 5 minutes under the fan. So let it cool. At the same time add the mint leaves and coriander leaves  in the mixie.

6.       Once the mixture is cool add it in mixie and grind.

7.       Once grinded the chutney is good to serve

8.       We can serve the chutney with either hot idlies or dosa and even it tastes good with chapathi

Finally the chutney is ready……………

THINGS TO KNOW:

1.     If u add curry leaves with that, chutney tastes even more good.

2.    Also,  kids will like this chutney a lot.

3.    More the spice u need u can add more red chillies and the less you need , you can add just 1 chilly,

CORIANDER THOKKU(Kothamalli Thokku)

PREP TIME: 45 min

COOKING TIME: 15 min

SERVING SIZE: 4 person

INGREDIENTS:

Oil- 1 tablespon

Mustard seeds- 1 tablespoon

Urad dal- 1 tablespoon

Ginger- 3 little bit

Garlic- 10 cloves

Chopped onion- 4

Chopped tomatoes-4

Salt- 1 tablespoon

Grated coconut- 1 cup

Coriander leaves- a little bunch

Red chilli powder- ½ tablespoon

Jaggery- a little bit

PROCEDURE:

1.       First make ready with all the ingredients.

2.       Heat oil in a kadai and add mustard seeds along with urad dal and also add ginger, garlic with coconut

                            

 

3.       Once the coconut gets roasted add onions along with salt

4.       Once the onions turns golden brown add the tomatoes along with red chilli powder.

5.       Mix it well until the mixture gets mushy and at the same timeadd the coriander leaves in the mixie.

6.       Once the mixture gets cool down add the mixture in to the mixie and grind it well. Simultaneously again heat oil in kadai and add mustard seeds and urad dal.

7.       Now add the grinded mixture into it. The mixture will be green in  colour.

8.       Add a little bit of jiggery to it. And close it with a dosa lid.( Do not use plate). Have your stove in simmer or low for 25 min. in between check that the thokku is not sticky to the vessel. If it sticks add oil little by little.

Finally the coriander thokku is ready. The thokku is really yummy. I have never tried such a recipe before. You can have it with idly, dosa , utthapam and even with rice and chapathi. And also that this thokku will be good for two days if you refrigerate.

THINGS TO KNOW:

1.       You can add curry leaves or mint leaves instead of coriander leaves.

2.       More oil you add, the thokku will result more good

3.       It’s a good practice to add oil for every 5 minutes so that it will not stick to the pan.