CHILLY SQUARE

Chappathi Roll Ingredients Chappathi -8 For Filling Chicken -250 gm Red chilly powder- 2 tsp Turmeric powder- 1/2 tsp Onions- 3 big  sliced thinly Ginger- garlic paste- 2 tsp Green chillies- 3-4 slit Curry leaves- as reqd Coriander leaves- as reqd Salt to taste. For the coconut paste. Grated coconut-1/2 of one  small coconut Perumjeerakam-1/2 tsp Red chilly powder- 2 tsp Turmeric powder- 1/2 tsp Coriander powder- 2 tbsp Garam Masaala powder- 1tsp Curry leaves- 3-4 Oil- 1 tbsp Preparation Heat a pan, add oil and roast the grated coconut till brown in colour.Now add to it all other ingrediends mentioned under the heading “for the coconut paste” and mix well till the raw smell goes. Let it cool.Now, Grind the coconut very very finely into a paste mixing 1/4 cup of water.Keep aside. Marinate the chicken peices with the red chilly powder, turmeric powder and salt.Now, fry thischicken pieces till brown in colour.Do not overcook.Shread the chicken No

Egg Fried Rice Ingredients Rice: 2 Cups Basmati rice 3 Cups water 1/2 tbsp oil 2 Eggs 1/2 cup Carrot pieces 1/2 cup Green Beans pieces 1/2 cup chopped Spring onions 1 tbsp minced Garlic or finely chopped Garlic 1 tbsp finely chopped Ginger 4/5 chopped Green Chillies (add more for spicy) 1/4 tbsp Garam masala Salt and pepper to taste 2 tbsp oil 2 tbsp Soya sauce 1 tbsp rice Vinegar Preparation: 1. Cook rice as usual (add 1/2 tbsp oil) on the stove or cooker. Remove from cooker, spread on plate and cool. 2. Add a little oil to a hot frying pan, beat the eggs and stir rapidly to break it up. Remove from pan and keep seperate. 3. Heat oil in the frying pan on high heat. 4. Stir fry Ginger and Garlic.  5. Add Green Chillies, Carrot, Beans pieces and stir fry 1/2 min 6. Add Soya sauce, salt, Spring onions mix well and stir fry, take care that vegetables are not overdone, they should be crisp. 7. Add Cooked rice(Step 1), Fried eggs (Step 2), Garam

Vegetable Burger Ingredients 4 small size burger rolls 1 cucumber 2 tomatoes 100g butter For Vegetable Cutlet: 100g carrots, chopped 100g beans, chopped 150g potatoes, boiled, peeled & mashed 1 lemon 1/2 tsp pepper powder 2 tbsp all purpose flour 50g oil Salt to taste Preparation Mix the chopped carrots and beans in a bowl and boil with 1 glass of water. Add these vegetables to the mashed potatoes with salt, pepper powder and lemon juice. Mix well and divide into four balls. Sprinkle some all purpose flour to the balls and press to round cutlet with your palms. Heat oil on a flat pan and fry the cutlets on both sides until brown. Cut each burger roll into half, apply butter to burger rolls and fry on the same pan for few minutes. Place 2 cucumber slices and tomato slices on the bottom roll. Then place the cutlet and then again tomato and cucumber slices. Serve with tomato sauce or ketchup.

Moru Curry Ingredients Curd(thayir): 1 cup Water:1 cup Salt(uppu): as required RedOnion/Pearl onion(Valiyaulli/Kunjulli):a small piece/2 nos Garlic(vellulli): 2 pods of a medium sized garli Ginger(inji): 1small piece Fenugreek seeds(uluva): 1/4 tsp Cumin seed(jeerakam): 1/4 tsp Turmeric Powder(manjal podi):1/2 tsp For seasoning Oil(enna): 1 tsp Mustard seed)kaduku): 1 tsp Red chili(chumanna mulaku): 3 nos Curry leaves(kariveppila): 1 sprig Heat oil in a pan.Add the mustard seed once it started spluttering add the red chili and the curry leaves.saute for 30 seconds. Add the chopped onion,saute well until it become light brown color Add the crushed ginger garlic fenugreek and cumin seeds followed by turmeric powder and saute for another minute..  Reduce the heat to very low  Add the Diluted curd into the mixture.Mix all togther and heat the mixture for 1-3 minute.Never let the mix to boil. Preparati on

Chettinad chicken curry Ingredients: 1 kg chicken, washed and cut into medium sized pieces 1 cup small onions, shallots (sambar onions) 1 cup chopped tomatoes 1/2 tsp turmeric pwd 10-12 curry leaves 1 cup coconut milk (extract from 1/2 coconut) fresh coriander leaves for garnish salt to taste 1 tbsp oil Make a paste: 2 green chillis 8 garlic flakes 1″ ginger 1 tsp poppy seeds (soak in warm water for 10 mts) Roast and make a powder: 1/2 tsp pepper corns 1/2 tsp cumin seeds 3/4 tsp fennel seeds 1 1/2 tbsps coriander seeds 6-8 dry red chillies 2 cardamoms 1″ cinnamon 6-7 curry leaves 1/2 tsp oil Preparation Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.  Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.

Meen Pathiri Ingredients For the Rice Rotis or pathiri. Ponni rice- 3 cups soaked for atleast 3- 4 hrs and drained Grated coconut - of 1 coconut Perumjeerakam - 1 tsp Jeerakam - 1 tsp  Small onions (cheriya ulli)- 9-10 or a handful slit into 2 Cardomom- 2 Cinnamon stick- 1 piece of 1 and ½ inch long Cloves- 2 Salt to taste Rice powder- as reqd Optional  Preparation Grind the ponni rice with all other ingredients and make it like a thick and rough dough by adding very little water. If the water gets more and to get the right consistency, add the rice powder and knead it to the right consistency. Ingredients For the Fish masala. Kingfish- 3/4 kg Red chilly powder- 2 tsp Turmeric powder- 1/2 tsp Onions- 3 big sliced thinly Ginger- garlic paste- 2 tsp Green chillies- 3-4 slit Curry leaves- as reqd Coriander leaves- as reqd Salt to taste. For the coconut paste. Grated coconut-1/2 of one small coconut Perumjeerakam-1/2 tsp Red chilly powder- 2 tsp Turmeric powder- 1/2 tsp Coria

Kalathappam Ingedients: Rice -1 cup Cooked rice- 1 hand  Coconut grated 1/2 cup   Jaggry 1 blocks or as per your taste Small onions 4 Coconut oil and gee Salt to taste Cardamom 4 powdered Raisins Cashew nuts Baking Powder 2 pinch Preparation 1.Grind rice,cooked rice and coconut to a fine paste.Now add baking powder and keep aside for half an hour. 2.Melt jaggery in little water and remove all the impurities. 3.Now mix jassery with rice batter and add 1/4 tsp salt. 4.Heat a pressure cooker and add coconut oil and gee in equal preposition. 5.Fry chopped onions and coconut,when its colour change to brown colour add raisins and cashew nuts. 6.Off the stove.Now take half portion of coconut mix and mix it with rice batter. 7.Place the batter on the fire,and heat the batter for 5 minutes.Stair continuesily without taking hand. 8.Now on the cooker and pour this to cooker.Now close the cooker lid without putting the weight. 9.Now pressure cook for 2 -3 minutes on a high flame,the

Fried Chicken Biriyani Ingredients: For Rice: Basmati Rice- 2 cups Ghee- 1 tbsp Water- 3 cups Salt- to taste Marinating chicken Chicken - 12 pieces Ginger-Garlic paste- 2 tsp Turmeric powder- 1/4 tsp Chilly powder- 2 tsp Garam Masala- 1 tsp Lemon juice- 2 tsp Salt- to taste Ingredients for masala Onion- 4 large onions Ginger/Garlic paste- 2tsp Green chilly- 3 chopped Tomatoes chopped- 2 Fried Chicken- 12 pieces Garam Masala- 1tsp coriander powder-1tsp coriander leaves-few Salt- to taste Yogurt- 3tbsp Lemon juice- 1 tsp Ghee- 2tbsp   Preparation  Chicken fry: marinate the ingredients over the chicken and mix well&keep covered atleast 1 hour. Then Take pan heat oil put the marinated chicken &fry well,until it turns light golden on both sides.kept it aside. For rice: boil water in another vessel,add enough salt,apinch of cardamoms,cinnamon, cloves &1sp ghee in to it.cook rice until it is done &drain. For Masala; Heat oil in a pan put onions when it turn

Prawns dry fry Ingredients : For Marinating : Shrimp /Prawns /Chemmeen :1/2 kg/1 lb   Red chilli powder : 2 tsp Turmeric powder : 1/2 tsp Salt to taste For Sauteing : Onion  : 1 (thinly sliced) Green chillies : 3 (slit open lengthwise) Ginger-1 ps Curry leaves : 2 sprigs Pepper powder-1/2 tsp Redchilly powder-1 tsp Coconut oil enough for frying. Preparation  Marinate the prawn with red chilly powder,turmeric powder and salt.Shallow fry the prawn.keep aside. Heat the oil in a pan add the onion and saute well till the onion turns goldenbrown.add ginger,green chilly,curryleaves salt and saute.add the masala and fried prawns in to it saute again for a minute and add little water to mix it.Mix well and saute till the oil seperates.

Mushroom Munchurian Ingredients Mushroom-250gm Big onion-1 diced Green Chilly-4(slits) Soya  Sauce-4tbsp Pepper powder-2tsp Ginger-1piece(chopped) Chilly Sauce-1tsp Tomato sauce-1tbsp Salt For batter Maida-5tbsp Corn flour-2tbsp Pepper powder-1tsp Soya sauce-1tsp Ginger-garlic paste-2tsp Water-1/4cup Salt-to taste Preparation Mix all the ingredients and make a thick batter.Add the mushrooms(chop one mushroom to 4 pieces) and mix well .. Heat oil in a pan and shallow fry them until it become light golden colour. Drain the fried mushrooms and keep aside Heat 2tsp of oil and saute onion till translucent . Add  ginger and green chilly Saute for 2 minutes Add the fried mushrooms ,3tbsp of soya sauce,2tsp of pepper powder ,chilly sauce  and stir well .. Cook the mushrooms for another 15 minutes in a low flame by covering  the pan Stir again and remove from the fire .Then  add 1Tbsp of soya sauce and tomato sauce .Check the salt .Cover it and let it set for another 30 minutes. Transfer

Nadan Cake Ingredients Maida-1kg Egg-9 Ghee-50g Sugar-750g Elachi powder-1tsp Baking soda-1/4tsp Salt Oil - for frying Preparation Mix sugar and egg.Beat well with hand till the sugar dissolves add all with egg mixture and make a smooth dough leave it for 2hour roll it and cut small pieces .deep fry in low flame  .

Petti Appam Ingredients  Maida 2 c  egg 1 chilly powder 1 tbsp black jeera 1 tbsp salt Sesame seeds-1 tbsp Preparation  Mix all ingredients n usin water lil by lil knead the dough till soft n smooth.cover n leave for 1 hr.Knead again n make into 3 to 4 small portions .roll each portions to as thin as possible abt !/8 " . fry till golden brown.

Kappa  Ingredients Kappa(Tapioca) -1 kg Green chilly -2 Salt- Curry leaves- Mustard seeds- 1 tsp Redchilly -2 Turmeric powder-1/2 tsp Oil-2 tsp Coconut-one hand full Preparation  Clean the tapioca and turmeric powder and salt.cook it with enough water.Then drain the water and add the splitted green chilly.Mash it. Heat a kadai add some oil splutter the mustar seeds and add red chilly and curry leaves .Mix this with the cooked tapioca.

Macaroni Masala Ingredients Macaroni -1 cup Beans - Onion -1  Tomato -1 Carrot - 1 Peas -  Ginger - 1 ps oil - Salt - Tomato ketchup coriander powder-1 tsp pepper powder-1/4 tsp Chilly powder-1/2 tsp Preparation  Boil more water add macaroni,salt and water.Cook till macaroni is done.Drain and keep aside. Heat the oil in a pan and add onion and ginger saute well.then add chopped vegetables and salt.Again saute for a minute.Then add the masala and some water .cook for few minutes.Then add the boiled macaroni and mix well.

Ney Pathiri Ingredients: Parboiled rice/Puzhukkalari - 2cups Grated coconut - 1cup Shallot - 4 Fennel Seeds - 1tbsp Rice flour -1/2 cup Salt Preparation Wash and soak the rice overnight.Grind it along with 1/2 cup of water until to get a coarse mixture.(Do not add too much of water.If you can grind the rice with less water you need to add less rice powder only). Crush together coconut,shallot and fennel seeds. Add this to the rice mixture.add salt too. Mix everything well.Add enough rice powder and make it a smooth dough. Take a lemon size ball and flatten it using your fingers by placing it on a plastic sheet.It should not be too thin.You can see the shape and width of the  pathiri  in the picture.Heat oil in a pan. Hold the plastic sheet in one hand and remove the pathiri using the other hand and carefully put into hot oil. After sometimes it will float on top and puff up.Flip it over and fry both sides until golden brown color.