CHILLY SQUARE

Egg Biriyani Ingrediants: Boild egg-5 Basmathi rice-2c Onion-2 Ginger/garlic paste-1tbsp Green chilly-8 Yogurt-1/2c Cashew nut n raisins Biryani masala-4tbsp Cardamom-5 Cinnamon-small piece Cloves-5 Bay leaf-smal piece Water-3c Preparation: Wash te rice n soak it for 30mnts. Heat oil and add all the spices,onion,chilly and ginger garlic paste.Saute till onion turns golden brown.Add cashew nut and raisins.Saute for a while.Add briyani masala.cook few minutes and add yogurt.Add watr and let it boil.Now add rice and cook on a medium flame till rice is done. Marrinate the egg with some ginger garlic paste,chilli powdr, turmeric and corriandr powder and  fry it .Mix it with the rice and serve.

Rava Ladoo (Rava Unda) Ingredients: Rava-2 cup Sugar-2cup coconut grated-2cup ghee-1cup milk-optional fried cashews/raisins-few cardamom-4 Preparation: Fry rava for a while,powder sugar with cardamom.u can powdwer coconut also.mix all the above ingredients together.Add ghee slowly in to the mixture& make ball.Sprinkle milk if needed.Place cashews& raisins on each ball. Note :make the ball when the mixture is little hot otherwise the ball ill break.

Mulaku Bajji Ingredients Basen flour (kadala mavu)-1cup Bajji mulaku-10 no Rice flour-2tbsp Kashmiri chilly powder-1/2tsp Asafoetida powder/hing/kayam – a pinch Salt – to taste Water- as needed Oil -for frying Baking soda- a pinch (opt) Preparation Wash and drian the chillies .Mix besan powder,rice flour, salt,chilly powder,asafoetida(kayam) powder,baking soda and water to make a thick batter(like Idli batter) Make a partial length wise slit in each chilly ( try to not cut the edges ) .If u want u can cut them to equal parts . Now dip each chilly in the batter to coat well on all sides .Deep fry them in hot oil .When both sides are golden colour, remove from the oil and drain them in kitchen tissue. Serve hot with tomato sauce .

MATHAN OLAN(PUMPKIN OLAN) Ingredients: Mathan -1 cup(cut in to small piece) Greenchilly -1 Garlic - 3,4 Red chilly -1 Oil -seasoning Salt Water Preparation : Take a chatti add the pumpkin peice ,green chilly,and salt and cook well.Mash it lightly and season with gralic and red chilly.Tasty and easy olan rady.

KAYA VATTAN(PLANTAIN DRY) Ingredients: Raw Plantain (Cut in rounds):  1 Green Chilli (Slit): 2  Turmeric Powder: 1/2 teaspoon Grated Coconut: 1/4 cup Coconut oil: 1 tablespoon Water: 1/4 cup Curry Leaves: Handful Salt to taste Mustard seeds-1/2 tsp Rice - 1 tsp Preparation : soak the cut plantain in some turmeric and salt water.  In a deep pan,add the cut plantain, slit green chili, turmeric powder and water.  Cover and cook until its soft. Add salt. add the coconut and mix,and let it all simmer for other 5-10 mins.  For final seasoning, heat some oil in a pan. Splutter mustard seeds, dried red chilies, rice and curry leaves.

PERAKKU(CUCUMBER) Ingredients : Cucumber -1 (cut in to small peice) Onion 1 small(cut in to small peice) Greenchilly -2 nos. Coconut grated -1/2 cup Mustard Seed - 1 tsp Curry leaves Red chilly -2 oil for seasoning Curd - 2 tbsp Salt Preparation : Mix the cucumber, onion, green chilly and salt.Mix well with hand .Grind coconut little mustard seed together with water.Mix the grind coconut with the veg mixture.Season with mustard seed ,red chilly and curry leaves. 

TOMATO RICE : Ingredients: For rice Basmati Rice - 1 cup Coconut milk-1/2 cup Water-1 cup cloves cinnamon- Cardamom salt Oil For Masala: Tomato -2 Onion -1 Ginger ,Garlic,Greenchilly paste-2 tsp Garam masala-1 tsp turmeric powder- 1 tsp Coriander Powder - 2 tsp Carrot,beans,Greenpeace -1 cup(optional) Onion-1 salt Curry leaves Preparation: Soak ,wash and drain the rice.Heat the oil in a cooker.Add Cardamom,Cloves and Cinnamon to it.Then add the drained rice and stir for a minute.Pour 1 cup of water and half a cup of coconut mil and salt in to it and close the lids.After a wistel switch off it and allow to cool. Masala: Heat oil in a pan add onion and saute till it turns golden brown.Add chopped veg.Then add ginger garalic green chilly paste and curry leaves.Saute again for few seconds.Now add chopped tomato in to it and mash it.Put the turmeric powder ,coriander powder,garam masala and salt.Add enough water to cook the vegi

Biriyani (In Pressure Cooker) Ingredients Ghee – 3 Tbsp Oil – 3 Tbsp Cinnamon – 2 inch piece Cloves – 4 Cardamom – 4 Bay leaf – 1 large Fennel seeds – 3/4 tsp Onion – 2 big sliced Ginger Garlic paste – 4 tsp Green chilies – 8 to 10 Coriander leaves – handful Mint leaves – handful Tomatoes – 1 big Turmeric powder – 1/2 tsp Coriander powder – 1/2 tsp Rice – 2 cups Hot Water – 1 cup Coconut milk – 1 cup Salt to taste Fried cashew nuts, raisins and coriander leaves for garnish METHOD  Wash the rice well under running water till the water is no longer cloudy. Strain and keep aside.  Heat the ghee and the oil on a medium flame. Add the whole spices  bay leaf, cardamom, clove , cinnamon and fennel seeds to the ghee and wait till a nice aroma fills the room. Add the onions and the green chilies and cook till translucent. The chillies you add now will form the spice part of the biryani. If you like heat in your biryani, add more chillies. When onions are tr

BUTTER CHICKEN Ingredients: Chicken - 1 kg (cut into small pieces) Red Chilly pwd - 2 tbsp Turmeric pwd - 1/4 tsp Tomatoes - 2 big (pasted) Ginger paste - 1 tbsp Garlic paste - 1 tbsp Garam Masala pwd - 1 tsp Onions - 4 (sliced) Cashew nuts - 50 gm (soaked in water) Kasoori Methi pwd - 1/2 tsp Corriander leaves - 1/4 cup (chopped) Butter - 3 tbsp Water - 1 cup Salt - To taste Oil - To saute onion Preparation: Heat 2 tbsp of oil and saute the sliced onion till soft (no need to brown it)and keep aside.Grind together the sauted onions and soaked cashews together to a fine paste and set aside. In a thick bottomed vessel melt the butter and add the cleaned chicken pieces with turmeric pwd (till the water from the chicken gets completely evaporated and the butter clears up).Add the ginger garlic paste till the raw smell dissappears and add chilly pwd and garam masala and saute again.At this stage add the pasted tomatoes and water with enough salt and let it boil till the chic

PEPPER CHICKEN ROAST Incredients: Onion - 2 (chopped ) Ginger Garlic Paste - 3 tbsp Green Chilly - 2 (chopped) Tomato - 2 (Cut into small cubes) Turmeric Powder - 1/4 tsp Chilly Powder - 2 tsp Coriander Powder - 2 tsp Fennel Powder - 1/2 tsp Pepper Powder - 1 1/2 tsp Lemon Juice - 2 tbsp Salt - to taste Chicken - 1 kg (Cut into small pieces) Oil Preparation:  In a bowl, mix all the above ingredients together except oil and mix well  Keep the bowl with all the ingredients mixed well to marinate for 1/2 an hr.  Pick chicken alone from the mixed ingredients kept for marination.  Heat oil in a pan.Shallow fry the chicken in oil until its slightly brown in colour.   Remove the chicken from oil. In the same oil add the remaining vegetables.Add more oil if u need.  Once the vegetables is completely translucent, add the fried chicken & mix for a minute or two.  Add the salt if needed.  Remove from fire.Serve it hot.

Duck Curry /Tharav Curry Incredients: Duck - 1 kg Onion - 1/2 kg (Finely sliced) Ginger -50 gms Garlic -25 gms Greenchilly -8 nos Tomato -2 big Turmeric powder- 1 tbsp Chilly powder - 2 1/2 tbsp Coriander Powder- 2 tbsp Curry leaves - 2 strp Coconut oil -2 1/2 tbsp Salt -to taste Garama masala- 2 tsp Coconut milk- 1cup(thick)  Preperation: Cut and Clean the duck and keep a side.Heat a thick bottomed pan and saute the onions till its colour changes to golden brown .Then add crushed ginger,garlic and greenchillys and saute its raw smeel goes.After that add turmeric powder,coriander powder ,chilly powder.Saute for a minute and add water and salt to it.When it turns boling add the cleaned duck and curry leaves in to it.At the time when the duck cooked add the coconut milk and garam masala .Turn of the heat before it start boiling .

Duck Roast Incredients: Duck - 500 gms Black pepper Powder - 2 tsp Turmeric Powder - 1 Tsp Coriander Powder -2 tsp Ginger -1 Pc Garlic -8 nos Green Chilly -5 Onion -2 Cinnamon Cloves Cardamom Oil-2 tbsp Curry Leaves Salt Water-1/2 cup Preperation: Marinate the duck with salt,pepper powder,coriander powder, and turmeric powder and leave it for 30 minutes. Heat the pol in a pressure cooker and saute onions until they turn transparant and then add green chilly,ginger garlic crushed and cook until they are soft.Then add some curry leaves in to it.At this stage add marinated duck pieces.Add half a cup of water and cook till 5,6 wistles come.When pressure cooker cools down add garam masala(cloves,cinnamon,cardamom) and some more curry leaves.If need add some salt.Turn of the heat when the roasted texture came.Transfer it in to a serving bowl..

GOLDEN FRIED PRAWNS Ingredients Prawns -250 grams Corn flower- 1 1/2 tsp Maida- 1 tsp Ginger/garlic paste-1 tbsp Chilly sauce- 1 tbsp Pepper powder-1/2 tsp Egg white -of 1 egg Ajinomoto-1/2 tsp Salt -to taste Water -to make thick paste Oil -for frying Preparation 1. Clean the Prawns. 2.Marinate the cleaned prawns with salt and pepper and keep aside for 20 minutes 3.Mix cornflour,maisa ,salt pepper ajinomoto,ginger garlic paste,chilly sauce,egg whites and little water to maje a thick paste. 4.Add the marinated prawns and mix well. 5.Deep fry in oil for 3 minutes till golden brown. Garnish with coriander leaves

NETHOLI PEPPER DRY FRY Incredients : Netholi-1/2 kg Ginger & GArlic paste-1 Teaspoon Chilly powder-3 1/2 teaspoon Pepper powder-3 1/2 teaspoon Turmeric powder-3/4 teaspoon salt-to taste water-2 tablespoon oil-for frying curry leaves- Preparation Clean the fish well using salt and turmeric powder so the raw smell will go and make some slit in the fish and make a paste using ginger & garlic paste,chilly powder,pepper powder,turmeric powder, salt and water and marinate it with the fish and keep aside for 30 minutes. Heat oil in a pan ,once it hot place the fish and fry the fish both side till done on a medium heat at this time you can add some curry  leaves over the fish which give some additional flavour to the fish.Tasty netholi fry ready to serve.

CHICKEN SAMOSA Ingredients: For the filling Chicken -2 cups (cooked and shredded) Onion - 4 (finely chopped) Green chillies - 6/8 (finely chopped) Ginger Garlic paste - 1 tbsp Turmeric pwd - 1/4 tsp Chicken masala- 1/2 tsp Salt - to taste Corriander leaves - 1 cup Heat oil in a pan and saute the onions , chillies , ginger garlic paste with turmeric ,chicken masala and salt till soft Finally add the cooked and shredded chicken and saute few more minutes and add in the corriande leaves Remove from flame. For the Samosa leaves Maida - 2 cups Salt Water  Prep: Mix the flour,salt and water. knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes. Roll it and just cook it in a pan  and fill the cone with the filling.Deep fry it.

CHATTI PATHAL(ADUKKU PATHAL) Incredients: For Filling: Chiken/Fish/Mussels/Beef-1 cup (i used mussels-fried and shreded) Onion - 3 (finely chopped) Green chillies - 6 (finely chopped) Ginger Garlic paste - 1 tbsp Turmeric pwd - 1/4 tsp Chiken masala -1/4 tsp Salt - to taste  Corriander leaves - 1 cup For Layer: maida milk- 1 cup egg - 4 Preparation: Heat oil in a pan and saute the onions , chillies , ginger garlic paste with turmeric and salt till soft Finally add the cooked and shredded chicken and saute few more minutes and add in the corriander leaves. Remove from flame. Knead the maida.T hen roll out and cook it just as we make normal rotis. we need 5 rotis for this dish. Beat up the 4 eggs+1 cupmilk.Beat it well.T ake a thick bottom nonstick haandi and coat the bottom with some ghee.N ow dip a roti that we've made into the milk n egg batter and put it in the vessel , add a layer of masala on it  continue layering the same way.End the layers with a roti.T h

UNDAKKAY(BONDA WITH MAIDA) Incredients: Maida - 2 cups Banana- 2(optional) Sugar- 8 Tbsp. Baking Soda-1/8 Tspn cardamom powder-1/4 tsp Oil Salt Preparation: In a bowl add sugar, salt and soda to mashed bananas. Mix well. Add maida and mix to make dough. The amount of flour specified is approximate, add enough flour to make a stiff dough. Cover this dough and leave for about 3-4 hours. Maximum resting time of this dough is 8 hours, this make the dough to raise in its volume. Shape into balls with wet hands. Drop the balls into hot oil and fry them brown. Serve hot. 

BONDA Incredients:  Potato - 2 Onion -1 Ginger -small piece green chilly -2 No.s Curry leaves -few(chopped) Turmeric Powder- 1/4 tsp Mustard seeds-1/2 tsp Salt Oil For batter: Gram flour-1 cup Chilly powder-1/2 tsp Water Salt Preparation: Make a medium thick batter using the above incredients. Boil and peel off the potatoes and mash them.Heat oil and splutter mustard seed and add curry leaves. Add chopped onions ,green chilly,ginger and saute it.Add turmeric powder with this and then mix the boiled potato with this and salt.Make small balls and dip then in gram flour and deep fry.

PAZHAM BOLI(BANANA BOLI) Incredients Rice - 2 Cup Black geam( urad dal) - 1 Cup Cumin seeds-  1/2 Tsp Sesame Seeds -1 Tsp Salt -a pinch Turmeric powder -1/4 tsp Banana - Preparation Soak the rice  and black gram 6 hours in water .Then grind it as fine paste..Mix the cumin seed,salt,sesame seed,turmeric powder with the paste.Cut the banana in to length wise to make thin slice.Dip the slices of banana in to the batter and coat it very well with the batter.Heat the oil in a deep fry pan.Put the slices and fry both sides, till the pazham boli is fried well.

PARIPPUVADA Incredients Bangal gram/chana dal-200 gm Small onion- 100 gm Red chilly- 6 nos. Red chilly Powder -1/4 tsp Curry leaves- one hand full salt -to taste Preparation Soak the chana dal 2-3 hrs in water and drain it. Mix the small onion,salt,chilly powder,curry leaves and red chilly.Then Grind it.Not a fine paste .Just crush. Take a ball of that mixture and shape it. heat the oil in a deep ffring pan and deep fry the vada until it beacome crispy.

PAPPADA VADA Incredients for Pappada vada Pappad-20 no. Rice -1/2 kg* Red chilly-10 no. Sesame seeds-1 tsp Cumin seeds-1 tsp Gram flour-200 gm Salt -to taste Oil-for frying Preparation Gring the rice and chilly in a fine paste.Add gram flour, salt,sesame seeds and cumins seeds.and mix well and make a fine batter. Soak the Pappad in to the batter and deep fry in oil until it become crisp. * Use the white rice. Soak the rice in water for atleast 6 hours

ALOO PARATHA Ingredients: Wheat flour – 2 cups Potatoes (medium size) – 2 Chopped onion – 1 cup Green chillies – 2 Coriander leaves – 1/4 cup Salt to taste Water Garam masala-1/2 tsp cumin seeds -1/4 tsp Preparation: Firstly, boil the potatoes and peel them. Mash the potatoes   add all the spice powders, green chillies, salt. Dust the board with wheat flour. Take well kneaded dough made from wheat flour. Take two medium sized balls from the dough and roll these into a circle . Take a portion of the potato mixture and spread it on one of the rolled dough   close it from all ends. Press it in some wheat flour  and roll it out into circles with a rolling pin. Heat tava/ pan and fry these rolled parathas until cooked on both sides. Make sure to drizzle oil or ghee while making these.

UZHUNNU VADA Incredients : Urad dal - 1 glass Onion - 1 small Green chillies -2 Pepper - 3/4 tsp Ginger - a small piece Curry leaves - few Rice pwd - 1 tbsp Preparation : Wash & clean urad dal. Soak urad dal in water for 5-6 hrs. Grind urad dal in a grinder by adding only few drops of water.Add salt while grinding.The batter must be thick. Shift this batter to a bowl,add onion, green chillies, ginger,curry leaves ,pepper & rice pwd. Heat the oil. Wet ur palm with water. Take little batter with ur other hand & keep it on the wet palm & make a hole in the centre of the batter .Put this slowly in the oil & fry this in low fire till golden brown. Serve it hot

KOTHU PAROTTA I ngredients Kerala Parotta/Malayasian Paratha – 4 (Tear it into bite sized pieces) Diced Onions – 1 medium Chopped Green Chillies – 4 Curry Leaves – A sprig Chopped Tomatoes – 2 medium Ginger Garlic Paste – 1 tbsp Chicken Masala Powder – 2 tbsp (Alternatively, you can use 1 tbsp Garam Masala Powder and 1 tbsp Coriander Powder) Red Chilly Powder – 1 tbsp Tomato Ketchup – 2 tbsp (optional) Mustard Seeds – 1/4 tsp Eggs – 2(Optional) Oil – 2 tbsp Preparation Method Heat oil in a big non stick pan and splutter mustard seeds. Saute onions, curry leaves and green chillies until the onions turn translucent. Add the diced tomatoes and allow it to cook until soft and pulpy. Reduce heat and add chicken masala powder and red chilly powder. Stir fry for a minute Add tomato ketchup along with salt and mix well. Throw in the roughly torn Parotta pieces and stir fry on high heat for a few minutes. Break eggs and add it to the pan. Scramble thoroughly

CHATTI PATHAL(ADUKKU PATHAL) Ingredients: For Filling: Chiken/Fish/Mussels/Beef-1 cup (i used mussels-fried and shreded) Onion - 3 (finely chopped) Green chillies - 6 (finely chopped) Ginger Garlic paste - 1 tbsp Turmeric pwd - 1/4 tsp Chiken masala -1/4 tsp Salt - to taste  Corriander leaves - 1 cup For Layer: maida milk- 1 cup egg - 4 Preparation: Heat oil in a pan and saute the onions , chillies , ginger garlic paste with turmeric and salt till soft Finally add the cooked and shredded chicken and saute few more minutes and add in the corriander leaves. Remove from flame. Knead the maida.T hen roll out and cook it just as we make normal rotis. we need 5 rotis for this dish. Beat up the 4 eggs+1 cupmilk.Beat it well.T ake a thick bottom nonstick haandi and coat the bottom with some ghee.N ow dip a roti that we've made into the milk n egg batter and put it in the vessel , add a layer of masala on it  continue layering the same way.End the layers with a roti