Masala Vada

                                               Masala Vada (makes 50 vada):


   Note: Big burner and heat at 6

           1. Chana Dal 3 cups (4 hours soaking)

           2. Onion 2 (normal size) - Square cut

           3. Green Chili 5 (normal size)

           4. Fennel Seeds 2 spoon (sombu)

           5. Cumin 1/2 spoon (Jira)

           6. Chili Powder 2 spoon 

           7. Ginger 1 inch (grind or paste)

           8. Garlic 7 pods

           9. Salt 2 spoons

                                             How to cook chana dal

1/5 parruppu paste

3/5 parruppu paste (1/2 grind)

mix everything and cook it




                                              Visual steps:

Stove Top Chicken Biriyani

Chicken Biriyani

Main Ingredients:

• Basmati Rice - 1 cup
• Water - 2 cup  (India Basmati Rice: 1.5 cup)
• Chicken Pieces - 4 Medium Pieces or 1.5 Legs cut
• Onion - 1 Medium
• Tomato - 1/2
• Oil - 1/4 cup

Dry Roast Ingredients:

• Clove - 2
• Cinnamon Stick - 1
• Cardamom - 1
• Bay Leave - 1
• Fenugreek - 1 TBSP

Marination Ingredients:

• Ginger Garlic Paste - 1 Table Spoon
• Turmeric Powder -1/4 Tea spoon
• Chili  Powder - 1/2 Tea spoon
• Biriyani Masala or Chicken Masala - 1/2 Tea spoon    
• Jeera-1/4 Tea spoon
• Black Jeera  - 1/4 Tea spoon
• Salt - 1 1/4 Tea spoon
• Lemon-1/2 portion (Replace it with Yogurt 1 Table spoon)

   

Cooking Instructions:

1. Soak Basmati Rice for 15 mins
2. Warm and Grind the Dry Roast ingredients
3. Marinate the Chicken with Marination Ingredients and Dry Roast Ingredients.
4. Filter the rice and keep for another 15 mins
5. Place Biriyani Vessel
6. Add Oil + Spices (Clove 1 ,Cinnamon Stick 1 ,Cardamom 1 , and Bay Leaves 1/4)
7. Fry onion until golden brown
8. Add Tomato's and fry until they mash
9. Add marinated Chicken and fry for another 5 mins
10. Add filtered rice
11. Add Water  
12. Increase stove height by placing another burner stand on top
13. Cover with wet towel and put on it's lid (steam should stay in)
14. Cook for 25 mins in Burner ( Keep 2/10 in the burner)
15. Open the lid and mix with spatula handle
16. Cook for another 10 mins
17. Switch off the Burner and leave for 10 mins
18. Transfer the Biriyani to the container
19. That's it! That is how you make homemade chicken biriyani!
20. Enjoy your tasty chicken biriyani!!

  

KaraSev

Kara Sev

1. Gram flour (Kadalaii Maavu) கடல்லை மாவ்வு - 5 Cups
2. Rice flour - 2 Cups
3. Chilli Powder - 2 Table Spoon
4. Pepper Powder - 4 Tea Spoon
5. Butter - 4 Table Spoon (can be reduced little bit)
6. Salt - 1.5 Table Spoon
7. Perunkayam - 2 pinch
8. Water 2 Cups

If we need more spicy, add 1/2 Table Spoon chilli.

Hummus

Hummus

1. White Channa - 2 cups (cook with 6 whitles)
2. Lemon - 2
3. Salt 1.25 Tea Spoon
4. Garlic - 4 pod
5. Thahini - 2 Table Spoon
6. Water 1.5 cups
7. Oil - 1 Tea Spoon

Grind in Food Processor till you feel it is good.

Parotta

                                                     Parotta:


                        1. All Purpose Flour 4 cups (will get about 20 parothas)

                        2. Salt 1 spoon

                        3. Sugar 1 spoon

                        4. Baking Soda 1/3 of a spoon

                        5.  1 Egg

                        6. Oil 2 tablespoon

                        7. Yogurt 2 spoon

                        8. Water as needed ( should feel like chapathi dough)

                                               Steps For Success:

                             Mix well and let batter rest for 2 hours

                             Make into small balls and let balls rest for 30 minutes

                             Make balls into long strips and wrap around

                             Press the rolled up strips and cook on medium high

                             Keep the parotha on stove until you see golden brown on both sides

                             Cool the parothas and enjoy!



                                                    Visual steps: