Mulagai (Mirchi) Bajji

Ingredients

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1. Mirchi (Mulagai - Long Light Green ones used for bajji) - 3 

2. Chilly powder - 1 tbsp 

3. Gram Flour(Kadalai Maavu) - 3/4 cup 

4. Baking soda - 1 pinch 

5. Salt as per taste 

6. Oil for frying 

Method

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1. Mix the gram flour, chilly powder, baking soda , salt with little water. mix to the consistency to make bajji .(it should not be too watery)

2. Cut the Mulagai into desired sizes and dip in the bajji mix 

3. Drop the mulagai in the heated oil pan and deep fry them until it cooks both sides. 

4. Bajji is ready

Chicken Salna

Ingredients 

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Marinate:

chicken-1lb

salt-required

chilli powder- 3/4 tsp

turmeric powder

lemon juice

DryRoast & Grind:

sombu- 1tsp

jeera- 1 tsp

peppercorns- 3/4 tsp

red chillies- 4

pattai- 1/2"

Masala:

roughly chop everything and roast in 2 tsp oil.

Onion- 1

garlic- 5 pods

ginger- 1/2"

tomato- 1

coconut- 1/4 to 1/2 cup

Method

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1. Heat oil in a kadai and fry coconut until color changes. set aside. roast the rest of the ingredients under masala until soft. grind this along with the coconut until smooth.

2. Heat oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas. Add required salt. Mix well and pressure cook for 2 whistles. Finally add corriander leaves. 

3. Chicken chalna is ready.

Kothu Parotta

Ingredients 

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cooked parotta- 3 (small parottas)

onion- 1

ginger garlic paste- 1tsp

tomato-1

green chillies-3

turmeric- 1/4 tsp

curry leaves

eggs-2

chicken chalna- 1 cup

Method

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1. Heat oil in kadai and fry pattai and cloves. Then add onions, ginger garlic paste, chillies,turmeric & curry leaves.

2. When the onion gets cooked add tomato. saute for sometime. Then add parotta and fry for a minute. 

3. Now add eggs,salt and pepper. Blend everything together. 

4. When the egg is almost done add chicken chalna and break eveything into small pieces using two spatulas. Check for seasonings. Finally add corriander leaves.

 

Note: Check for the chicken salna in the blog list 

Nethili Fry (Anchovies)

Ingredients 

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Nethili meen -1/2 lb

Ginger garlic paste -1tbsp

Chilly powder-2tsp

Dania powder-1tsp

Turmeric powder-1/2tsp

Salt

Oil

Orange Food Color 

Lemon juice

Method

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1.Wash and clean the fish. Mix it along with the above ingredients and allow it to marinate for 15 to 30 mins.

2. Heat oil in a pan and fry the fish. Dont crowd the pan with more fish. Fry it till it become brown color. 

3. Nethili Fry is ready 

Kuzhi Paniyaram

Ingredients 

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1.Raw Rice / Pacharusi  - 1 cup

2.Boiled Rice / Puzhungal arusi - 1 cup 

3.Urad Dhal / Ulundha Paruppu - little less than 1/2 cup 

4.Salt - 2 tbsp 

5.Small onions - 10 to 12 nos 

6.Green chillies - 5 

7.Oil - 10 tbsp 

8.Kuzhipaniyaram vessel - it has hole 

Method

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1. Soak the Raw rice , boiled rice and urad dhal for atleast 6 hrs. 

2. Grind the above like idly batter and allow it to ferment overnight. 

3. Fry the cut onions and cut green chillies in 1 tbsp of oil 

4. Add salt and fried onions and chillies to the batter . Place the Kuzhi Paniyaram vessel on the stove, 5. Add 1/2 tsp oil in each hole , pour 1 tbsp of batter in each hole.allow it to cook one side and flip it other side and allow it cook. and remove all the paniyaram from the holes. repeat the process until required

6. Kuzhi Paniyaram is ready. 

Adai

Ingredients 

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1.Bengal Gram / Kadalai Paruppu - 1 cup 

2.Red Gram / Thuvaram Parupu - 1 cup 

3.Raw Rice / Pacharusi  - 1 cup 

4.Boiled RIce / Puzhungal arusi - 1 cup 

5.Urad Dhal / Ulundha Paruppu - 1 cup 

6.Moong Dhal / Pasi Paruppu - 1 hand full

7.Sago/ Javarusi - 1/4 cup 

8.Dry Red Chilly - 10 

9.Fennels seeds/Sombu - 1 tbsp

10.Salt - 2 tbsp

11. Oil for making adai

For Seasoning

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Small Onions - 15

Grated coconut - 1/2 cup 

Mustard seeds - 1 tsp 

Urad dhal - 1 tsp

Asofotida - 1 pinch 

Curry leaves - 2 strips 

Oil - 1 tbsp 

Method 

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1. Soak the ingredients from 1 to 6  together for atleast 6 to 7 hrs  in a bowl of water

2. Soak the sago for atleast 5 hrs in a bowl of water 

3. After an hour drain the excess water and grind the ingredients from 1 to 6   with salt, dry chilly and fennel seeds little coarsely without adding water. 

4. Fry the ingredients under seasoning in 1 tbsp of oil, and add this to the grinded batter and also add the sago to it and keep the batter ready to make the adai 

5. On the dosa pan, make the adai and pour 1 tbsp oil around the adai , after it cooks one side ,turn it around to the other side and pour another 1 tbsp oil

6. Adai is ready now

Chicken Kuzhambu (Kozhi)

Ingredients

------------

Chicken – 1 Kg

Chilli powder – 2 Tbsp

Coriander powder - 2 Tbsp 

Turmeric powder – ½ tsp

Thalika/Tadka 

1. Fennel seeds – 1 tspn
2. Curry leaves – 2 strips 

Masala

1. Red onion – 2 large 
2. Coconut – ¾ of one half of a medium size coconut
3. Garlic – 10 cloves
4. Ginger – 1 inch
5. Curry leaves – 2 strips 

Method

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1. Clean the chicken and marinate it with turmeric powder and salt for 30 mins 

2. Fry the ingredients under masala in a little oil and grind it into a paste.

3. Heat 2 Tbsps oil in a pan and add the chicken and fry it till the chicken is sealed. Then add the chilli and coriander powder and mix it well with the chicken. Add the ground masala and adjust the water level as 

required. Close with lid and cook until chicken is cooked.

4. Heat another pan and 1 tbsp oil and add the thalika ingredients. Once the fennel seeds is brown add it to the kuzhambu and cover it with a lid.

5. Ready to serve