Akkaravadisal - Sweet Milk Pongal - Srirangam special

Ingredients

Raw rice                                   1/2 cup

Moong dal (paasi paruppu)         2 tblsp

Milk                                          2 + 1 cup

Water                                       1/2 cup

Jaggery                                     1/2 cup

Sugar                                        2 tblsp

Ghee                                        1/4 cup + 1 tblsp

Cardamom                                1

Cashew nut                               6

Saffron                                      pinch

Method:

In a heavy bottomed pan (pressure cooker), add one tblsp ghee, roast the cashewnuts, broken into small pieces until golden color and transfer to a bowl, keep aside. Soak saffron in a tblsp of warm milk, set aside.

Add moong dal, rice to the same ghee and roast for a minute in medium flame. Add milk.

Add water to this and Bring to boil, Pressure cook for 4 whistles  in medium flame

Once done, mash the rice well and add the remaining 1 cup (boiled) milk. Mash and mix well.

Continue heating and add two tblsp of ghee, powdered jaggery. Mix well until jaggery dissolves.

Add another two tblsp ghee, sugar and continue mixing. Keep the flame in medium. Stir for 3-4 minutes and add saffron along with the milk and another two tblsp of ghee.

Stir well for 2 minutes adding the  last two tblsp ghee, cardamom powder, roasted cashews and switch off the flame.

Sounth Indian Lunch

Rice, Okra puli kolambu, Broccoli poriyal, Snack gourd kootu and Appalam

Chicken Korma

Ingredient :

Coriander Powder  1Tablespoons

Cumin Seed Powder 1Teaspoons

finely chopped Onion 2Numbers

Garam Masala  Piece – Cinnamon, Cloves, Cardamom, bay leaf and fennel seeds (1/2 tablespoon)

Ginger garlic paste 2Teaspoons

Cooking Oil 1 Tablespoon

Butter - 2 tablespoon

Coconut grated 1Cup

Yogurt 1.5Cup

Salt 1To Taste

turmeric 1Pinch

pepper powder 1/2 Teaspoon

Chicken 500Grams

cashew and Poppy seeds 2Tablespoons

chopped gr chillies 2Numbers

coriander leaves 1Bunch (optional)

Mint Leaves – half bunch

Method:

In a big frying pan heat oil and butter, add garam masala, fennel seeds, bay leaf then fry the onions until they turn golden brown. Now add the ginger & garlic paste, mint leaves (half bunch), coriander leaves, and chopped chilli. Add cumin powder, coriander powder, pepper powder and salt. Add the chicken pieces and cook in the gravy. Make a paste with coconut, mint leaves, green chilli (4 depends on your taste), cashew and poppy seeds. Once the chicken fully cooked add the paste and yogurt, stir and serve hot with chopped coriander as garnish.
(Tips - If you look at the picture, you could notice the oil oozes out. That's the point where it indicates that it has done. Keep the flame on low heat and cook until the oil separates out)

Rich aromatic yummy Chicken korma!!!!!!!!

Healthy Tasty Yet Simple Wheat Dosa

Ingredients:

Whole Wheat flour - 1 cup

Water - Amount needs to make the flour in dosa dough consistency (I never measured it  :P)

Salt - Desired amount up to your taste

Melted Butter - 2 table spoon

Yogurt ( Curd) - 1/2 cup

Method:

Add wheat flour, water, salt, butter and curd into the blender. Grind for 1 to 2 minutes.

Now the batter for dosa is ready. On hot dosa, pan pours one ladleful batter and make the dosa :D

Healthy Tasty Wheat Dosa is ready! Eat with your favourite chutney or side dip