Kuzhi paniyaram

Ingredients:                            serves.3

To grind

Raw rice.....4cups
Urad dal.....1/4 cup
Fenugreek seeds...2tbsp

For tempering

Mustard seeds...1tsp
Chana dal......2tsp
Urad dal....1tsp
Asafoetida.....1/4 tsp
Curry leaves ....few
Onion..........2 (medium size-finely chopped)
Grated Coconut.......2-3 tbsp(optional)
Oil..............1tbs
Red chilli ......1-2 no ( broken in 4-5 pieces)

salt ....to taste

Method:

1. Soak rice, urad dal,fenugreek in water separately for 2-3 hrs.
2.Grind nicely and mix together with salt. Keep the batter overnight
 for fermentation.
3.Heat 1tbsp oil,add mustard seeds,chana dal, urad dal, red chilli,curry leaves
asafoetida and allow it to crakle.
4.Add onion,little salt ,saute till onion gets tranperent.
5.Mix this with the batter(the batter  should be little lose like idly batter)
6Add cooking soda,grated coconut (optional).
7.Heat the paniyaram pan and make paniyaram in low flame.

                                         8. Serve hot with coconut chutney.

Note
Can also make sweet paniyaram with this batter.
Make a syrup out of jaggery or karuppatti (as need) with very little water.
Add the syrup,cooking soda  with the batter and make paniyaram in low flame.

Pachchai Moochai curry

Ingredients:                                  serves. 2

Fresh moochai.............1 cup
Onion..........................1 no (finely cut)
Chili powder ..............1 tsp
Coriander powder.......1tsp
Cumin powder
        or
fennel powder.............1/2 tsp (sombu) powder
Tomato.................../....1no (small size)
Turmeric powder ........1/4 tsp
Coconut paste .............1 tbsp
Oil(gingily oil).............3 tbsp
Curry leaves ................few
Coriander leaves ..........few
Salt ...............................to taste

Method:

In a bowl ,mix  moochai, onion, chili powder,coriander
powder, cumin or fennel powder, tomato, turmeric powder, 
11/2 cup of water.

Let it  cook in the cooker( cook for 2-3 whistle.) or pan
till soften the moochai.

Add coconut paste, salt, and cook for thicken the curry.

Once thicken the curry ,add oil,cook for 2-3 min on a low flame.

Garnish with curry leaves and coriander leaves

Moochai curry is side dish with sambar rice ,rasam rice ,curd rice.

Jawvu Mittai

                                        

Ingredients:

Jaggery (Vellam).....2cup powdered

Ginger (optional)......1/2 inch

Water ....   .......1/2 cup

coconut oil.....1/2 tsp

Method:

Grease the kadai or plate with coconut oil and keep aside for cooling the syrup.

Take jaggery (vellem), ginger (optional).water in a vessel and boil in a medium flame..

Once jaggery melts completely in the water remove from flame and filter it to remove the dirt.

Then heat them again to get thick enough syrup.

To check the consistency, place a bowl of cold water next to you.

Add few drops of jaggery syrup to the cold water. Once the drop of syrup, became soft ball,

lower the flame, then check until the syrup became slightly hard ball.

Pour the checked consistency syrup to the greased kadai or plate.

This will cool down quickly over the water. So this kadai or plate float on water.

Take out the syrup in your hand ,pull the thickened syrup many times till golden color.

 

 Pulled out small pieces and enjoy the taste.

Chicken liver gravy

Chicken liver gravy is goes with rice and roti.Most of people doesn't take chicken liver.
But it is very easy to cook and tasty .

                                                 
Ingredients:                                                              serves:3

Chicken liver......200gms (Wash the Chicken liver and cut medium size.)
Ginger narlic paste....1tbsp
Onion ............2nos (Finely cut)
Tomato..........2nos (medium size.finely cut)
Cumin powder..........1/2 tsp
Chili powder...........1tsp
Coriander powder........1tsp
Fennel seeds powder....1/2 tsp
Cardamom................1 no
Coconut....................2tbsp(paste)
Turmeric powder.......1/4 tsp
Cinnamon(pattai)......1 inch
Black pepper powder......1-2 tsp
Oil...............4-5tbsp(Gingily oil)
Curry leaves......... few
Coriander leaves...... few
Salt ........................to taste

Method:

1.Heat a pan in medium flame , add oil,cinnamon, cardamom and saute a minute.
2.Then add onion,ginger garlic paste,turmeric powder,little salt( to cook onion)and tomatoes.
3.After 1-2 min ,add Chilli powder, coriander powder, cumin powder, fennel powder, coconut,salt,
  1cup of water, cover it  and allow to cook for 2-3 min.
4.Add chicken liver pieces, cook in lower flame till oil comes out.
5.Once oil comes out ,add pepper powder, curry leaves.
6. Garnish with chopped coriander leaves.