CHILLY SQUARE

Ingredients: 6 Red Kashmiri Chilies 2 Tea Spoons Coriander seeds 1 Tea Spoon Cumin seeds ½ Tea Spoon Turmeric Powder 4 Tablespoons Grated Coconut 1 Small Ball of Tamarind 2 Flakes Garlic Other Ingredients: 1 Onion 1 Tomato (Optional Skinned) 2 Flakes Garlic ½ Cup Thick Coconut Milk 4 Eggs First grind the masala ingredients above with a little water. Put a casserole on the fire with some oil in it heating oil While the oil is getting hot, chop the onion and two flakes of garlic Add the chopped onion and garlic to the casserole and saute. If your using a tomato add it now. Stir occasionally till the onions are golden brown. saute till brown Once the onions are golden brown add the masala. Add a pinch of salt for taste Stir fry for a little while mix well Add a cup of water, pour it into the mixer to get all that masala out. add a cup of water drop eggs Drop in all your eggs, once your eggs are in, you can use a spoon to pour some hot curry. three eggs dropped

Ingrediants: Rice – 2 cups cooked Urad dal / Ulundu Paruppu– 1 tsp Mustard seeds / Kaduku -1 tsp Channa Dal / Kadala Paruppu – 1tsp Dry Red Chillies – 2 broken Curry leaves -1 spring Turmeric Powder / Manjal Podi -1tsp Salt to taste Hing - 1/4 tsp Lemon Juice – 2 tblspn or to taste Oil- 2 tblspn Method: Heat oil in a kadai. Add mustard seeds, channa dal, urad dal, dry red chillies, curry leaves and fry for 30 seconds. Now add in salt and turmeric powder and hing and fry for 10 seconds. Add lemon juice in and mix well. Immediately add cooked rice in and mix well. Stir until everything is heated through.

Ingredients Raw rice powder  - 1 glass Wheat flour - 1/4 cup Jaggery - 3 cube s Small banana (mysore pazam) - 1 Semolina - 1 tbsp Black sesame seeds-1 tbsp Coconut piece s    Oil Ghee - 1 + 1 tbsp Preparation Mix rawrice powder,atta and semolina. Powder jaggery, mix in ½ cup of water and let it boil.Cut coconut into small pieces, fry in ghee and add to the jaggery syrup. Peel banana, mash and mix it in syrup.When the syrup is hot, add it to the powder and mix.It should have idli batter consistency.add sesame seeds also. oil and ghee mix. Take an appam mould, fill the cups with ¾ th oil.Pour the batter in the cups. When one side is cooked turn the appam .When cooked, remove from oil, drain and set aside.

Ingredients Bread slice  -10 Oil                      - 1 tbsp Chopped ginger    - 1 tsp Green chilli      -2 Curry leaves          Onion              - 2 Boiled potato - 2 Turmeric            -½ tsp Chilli powder    -1 ½ tsp Salt to taste Besan flour     -  1 cup Chilli powder   -  ½ tsp Garam masala - ½ tsp Oil for fry Preparation In a pan heat 1 tbsp of oil Add ginger, green chilli and curry leaves, saute well Add chopped onion and fry till it become transparent Add chilli powder,garam masala , turmeric powder and salt into it and saute well Add boiled mashed potato into it and mix nicely Turn off fire and let it cool Cut bread into triangles and keep it aside Once stuffing cooled spread this potato mixture on one triangular bread and place one plane bread on top of it Repeat all and keep aside Make a thick besan flour batter by mixing besan flour, chilli powder, salt and enough water Heat oil in a pan at medium high flame Dip each stuffed bread into besan

Ingredients Pasta - 1 cup Onion - 2 medium size Green chilli -4 Coriander leaves Biriyani masala - 1 tsp Oil Salt Method Add the pasta in water along with a tsp of oil and salt and boil it till they become soft. Drain the water and keep it aside. Heat oil in a pan and add the green chillies followed by the onions. Add some salt and fry till they become translucent. Add the grated ginger and saute for a minute.Add the biriyani masala powder and coriander leaves. Add the cooked pasta and combine well. Serve hot.

Ingredients Bread  - 3 slices Besan – 1 cup Salt to taste Red chili powder – 1\2 tsp Garam masala powder – 1\4 tsp Fresh coriander – 2 tsp ( chopped ) Green chilli- 1 Oil for frying Method : Mix besan, salt, red chili powder, garam masala powder and fresh coriander in a bowl. Add little water and make a batter. Heat oil in a frying pan. Cut the bread slices into 4 parts. Dip each slice in the batter and fry till golden brown. Serve hot.

Ingredients For pathiri - Wheat flour - half cup All purpose flour -half cup Salt Water For masala Chicken - 250 gm Onion - 2 big Curry leaves Garam masala - 1 tsp Chilly power - 1/2 tsp Pepper powder-1 tsp Turmeric powder - a pinch Coriander leaves Method In a bowl combine plain flour, wheat flour, salt . Add lukewarm water, gradually and make a soft dough similar to that of poori dough. Divide into equal sized small balls. Roll out each ball into small lemon sized balls. Press it between palms.Dust the rolling board and rolling pin using the same all purpose powder used for making pathiri dough. Roll the flattened balls using chapathi roller until you get thin round roti/pathiri; just like you make the pooris.   At the same time marinate chicken with salt chillypowder, pepper powder, turmeric powder and chicken masala.and cook .and let them cool.when its cool..shread it to small pieces. Heat oil in a pan, and saute finely chopped onions, 2 green chilies and little

Ingrediants: Whole Urad Dal / Vellai Ulundu – 250 gms Onion – 1 finely chopped Green Chilli – 3 finely chopped Ginger – 2 tblspn finely chopped Curry leaves – 1 handful finely chopped Salt to taste Oil for deep frying Method: Soak Urad dal for 2 to 3 hours. Now drain it and grind in a blender to a very smooth paste. Add little water as needed to make a smooth paste. Tranfer this to a mixing bowl and set aside. Now add onions, green chilli, ginger, curry leaves in this and mix well. Take a small portion out and drop in hot oil. Fry this till golden brown and drain in a paper towel. Serve with chutney and sambar.

Ingredients Dates - 6 to 8 (unseeded) Milk -2 cups Sugar - 3 tbsp Method :    Add all the ingredients into a blender.Blend until smooth.Serve immediately.