Ven Pongal

Description:Pongal is made out of Rice and moon dhal Comments: Pongal if it is made properly is very tasty   IngredientsVenPongal
Rice – 1 cup
Green gram(Cheruparippu) – 1/4 cup
Milk – 2 tbsp
Turmeric powder – a pinch
Salt – As reqd
Green chillies(finely chopped) – 2 nos
Ginger – 1/4\

1)Cook green gram/moong dhal and rice by adding 3 cups of water and required amount of milk in a pressure cooker.

2)Add salt and turmeric powder to it and cook.

3)Heat ghee and oil in a pan.

4)Fry all the other ingredients and mix it well with the rice and moong dhal.

Serve hot with sambar and chutney.


Description:Boneless chicken Pices Cooked in Tandoori style Comments: Tandoori Style of Cooking Originated From Mugal Dynasty in India   Ingredients
450 grams) or 1 lb. of Boneless Chicken Breast (skinned)
1 tsp. of Salt
Lemon Juice (from half of a lemon)
1/2 tsp. of Tandoori color or a few drops of Red Food Coloring mixed with 1 tbsp. of Tomato Puree
2 cloves of Garlic (peeled & coursely chopped)
1/2 inch piece of Root Ginger (peeled & coursely chopped)
2 tsp. of Corriander (Dhania) (grounded)
1/2 tsp. of Garam Masala
1/4 of a whole Nutmeg (finely grated)
1/2 tsp. of Turmeric Powder (Haldi) (grounded)
4 tbsp. of Corn Oil or Vegetable Oil
1/2 tsp. of Red Chilli Powder
1) Cut the chicken into 1-inch cubes. Sprinkle with 1/2 teaspoon of salt from the specified amount, and the lemon juice. Mix thoroughly. Cover and keep aside for 30 minutes.2) Put the rest of the ingredients into an electric food processor or liquidizer and blend until smooth. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is left.

3) Coat the chicken thoroughly with the sieved marinade. Cover the container and leave to marinate for 6 to 8 hours or overnight in the refrigerator.

4) Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).

5) Thread the chicken onto skewers, leaving a 1/4-inch gap between each piece (this is necessary for the heat to reach all sides of the chicken).

6) Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the center of the oven for 6 to 8 minutes.

7) Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for another 6 to 8 minutes.

8.) Shake off any excess liquid from the chicken. (Strain the excess liquid and keep aside for Chicken Tikka Masala). Place the skewers on a serving dish. You may take the tikka off the skewers if you wish, but allow the meat to cool slightly before removing from the skewers.
1. It is better to serve the Total Dish in Very Hot Condition on a Wooden platter as in Picture

Tandoori Chicken

Description:The Recipe Of Famous Tandoori Chicken Comments: This Recipe Originated from Mugul   Ingredients
2 1/4 lbs. of Chicken (skinned)
1 tbsp. of Lemon Juice
1 tsp. of Yellow Food Coloring
1/2 tsp. of Red Food Coloring
1 1/2 tbsp. of Corriander (grounded) (Pisa Dhania)
1 tbsp. of Paprika
1 tbsp. of Cumin (grounded) (Pisa Zeera)
1 tsp. of Salt
1 1/4 cup of Plain Yogurt
1 tbsp. of Fresh Ginger (grated)
1 tsp. of Garlic Paste (Pisa Lasan)
1/4 cup of Ghee or Vegetable Oil**************************************
1) Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup. Brush chicken with this mixture to coat.

2) Mix Corriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.

3) Mix yogurt, ginger, and garlic in a small bowl. Pour yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.

4) Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of ghee or oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons ghee or oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.**********************************************************
Serving Suggestions: Serve Immediately with: Onions, Tomatoes, Lemons, Green Chillies, Lettuce, and Cucumbers. (As shown in picture above.)
Degree of Difficulty: Easy

Description:Dosas made with maida or all purpose flour (Plain Flour)
Allpurpose flour(Maida) – 2 cups
Onion(chopped) – 1 no
Coriander leaves – 1/4 cup
Green chillies – 4-5 nos
Coconut pieces – 1/2 cup
Ginger – 1/2 tsp
Soda Bicarb – very little
Ghee – 1/4 cup
Salt – As reqd

1)Mix together maida, soda bi-carb, onion, coriander, chillies, coconut pieces, ginger and salt along with sufficient water.
2)Heat dosa tawa and spread a ladle full of the above batter onto it.
3)Spread out the batter and sprinkle ghee on top.
4)Remove when cooked on both the sides.

idliDescription:Idly for Break Fast 
Comments: Idly is South Indian Dish

Parboiled rice 1/2 Kg
Blackgram 1/4 Kg washed
Salt to taste
Water desired

Soak Rice for 6 hours and black gram for 4 hours.Grind this separately in a mixie or grinder.While grinding add water until the paste becomes uniformly fine.Dont add to much water.Mix the two paste with salt, stir it and keep it for 8 hrs for fermentation. When ready to use stir it.Spread any edible oil on the idle maker and pour the mixture.Put the idle make into the cooker and cook for 2 minutes.Serve hot with chutney or sambar

Serve with with Sambar,chutney. The sambar for Breakfast and Sambar for Lunch (Rice) is Different and cooked in different way

AchappamDescription:Achappam is a Special Fried Snacks in Kerala 
Comments: In south Kerala It is one of the most Popular 

Raw rice powder – 1 glass
All purpose flour(Maida) – 1 glass
Sugar(powdered) – 3/4 glass
Coconut milk(thick) – 1 no
Eggs – 2 nos
Oil for frying
1)Beat the eggs well.

2)Mix together eggs, sugar, rice powder, maida and coconut milk well.
The consistency should that of dosa batter.

3)Heat the oil and dip the achappam mould. The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil.

4)Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.

5)Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.)

6)Once slightly golden brown, turn and cook the other side.

7)Remove from the oil and place them on a tissue paper.

8)At a time, you can make 3-4 achappams or more depending upon the size of the vessel.

:- Mould made of beelmetal is the best to make achappams.