Ada Payasam- A sweet dessert

Ada-200gm
Brown sugar-500 gm
coconut-2 ( to take milk) you can substitute it with any other milk (even low fat milk)
cash nut-20
kismis-20
elakka powder- 1 tea spoon
ghee- 100 gm
- 100 gm
steps

1. Put Ada in boiling water ( stir it while pouring it to prevent it from sticking together) to cook and when it cooks well and Ada becomes soft, wash it in cold water; drain it and put aside.
2. Add brown sugar in boiling water to dilute and put aside.
3. Heat a pan and pour ghee.
4. When ghee becomes hot, pour the brown sugar water.(you can also add the drained ada in the ghee first and saute a little and then add the brown sugar liquid on it)
5. When it began to boil, add the cooked ada in it and stir well occassionaly until it becomes well cooked (tender).
5a. Add the cooked chavvari.
6. When the gravy begins to thicken, pour the coconut milk . At first the diluted milk
and then stir and cook again and then add the thickened milk. (Can add powdered milk also)
7. As a final step, add some cardamon (Elakka powder, and fried (in ghee) kismis and cashnuts and stir well.

Payasam is ready

If it is too sweet or thick, you can add milk and stir it; and if you want to make it more sweater, just add some sugar.

Grilled Chicken

Mix chilli powder, black pepper, turmeric and
a little chicken masala together in salt water and
marinate the chicken pieces.
grill it for 20 to 30 minutes. No oil required.

Chicken Nuggets

Buy Chicken Nuggets from NTUC or Cold Storage and keep it in refrigerator.

Method
Arrange the nuggets evenly in a microwave proof plate and turn on the oven in grill mode for 20 minutes. Try to turn it when one side is cooked well.
( I put the grill temperature to 15 minutes and when the one side is cooked, I stop the oven and then turn the nuggets to the other side and again put the temperature to 5 minutes and grill it again)

Puttu

Rice flour
coconut
salt
water
Step-1
Heat the rice flour in medium heat until small steam appears above.
Let the flour cool down
Mix the flour with salt and water, slowly and thoroughly. It takes time. All the flour must get wet evenly.
Step-2
Boil water in the 'puTTu kutti' pot,
Put some shredded coconut in the kutti first followed by the wet flour and then coconut, then flour, alternatively( you can mix the coconut together with the flour also) .
Step-3
Put the kutti over the pot and cook it until the steams appear.
After 1 or 2 minutes take the kutti and push out the puttu from it using a small stick.

Instant Oats

Boil water
pour three table spoons of instant oats in a cup
Pour the boiled water in it and cover for 1 minute
Add some milk( any milk- I like to add soya milk) and stir well
and drink it while hot

Lime Pickle

Big Lemon-3
kayam- quarter teaspoon
uluva-1 table spoon
kaduku 1 table spoon
chilli powder - 2 teaspoon
salt

sugar

Heat a pan, pour oil, add mustard seed and when it breaks, add uluva and immediately the chillipowder followed by hot water and some kayam powder and stir well add the cut lemon and add enough salt/sugar according to your taste.

Theeyal

cut some vegetables. (potato, big onion, tomato, brinjal, small onion curry leaves etc ) and put aside

Heat oil and put mustard seed.
When it burst, add the cut vegetable and saute a little and cover with a lid and cook in small flame without adding any water.
When it is half cooked, add corriander 1 table spoon, chilly 2 table spoon , turmeric 1 teaspoon,
uluva 1 tea spoon and saute a little more
( you can prepare the curry powder beforehand- mix all these powders together in a pan and heat a little until you get a good aroma- and just add it in the sauted vegetables)
add the tamarind and salt water in it and cook well.
If you want it more tastier you can add some coconut milk as well

Fish curry

Cut fish into small pieces and put it aside

Heat some oil and put some mustard seed.
when it bursts, add small onion( 6 finely chopped) and saute well. when it becomes
golden brown, add tumeric powder(1 teaspoon, corriander- 3 table spoon, chilli powder- 4 table spoon and some uluva ( 1 teaspoon)saute a little and pour the tamarind and salt mix water in it
and also some curry leaves and when it began to boil, put the fish and cook in medium heat.

Biriyani Rice

Ingrediance
1. biriyani Rice- 3 cup
2. water- 41/2 cup( for 1 cup of rice you need 1 1/2 cup of water)
3. saffron- 10 leaves
4. salt
5. ghee- 1 tble spoon
6. spices(patta, elakka, gramboo)
7. (kismis, cashnut, big onion- to fry and add later)

Method
1. Wash the biriyani rice and put aside to drain
2. Pour water in the rice cooker and on the switch (I put the saffron leaves and salt now)
3. Pour ghee in a pan and when it becomes hot, add patta, elakka, gramboo and saute till aroma
comes,
4. Add the drained rice in the pan and saute a little
5. Put the sauted rice in the Rice Cooker when the water began to boil

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I cook biriyani rice in a simple way in a Rice cooker
I boil water, (one and a half cup for one cup of rice)
When the water boils, I put some salt, kumkumappoo or manjalppoti, and a long leaf (I don't know it's name yet)
and add the washed rice and cook.
You will get a fat free biriyani rice (without ghee)

biriyani chicken

chicken-1
ghee- 1-2 table spoon
tomato-4 ( cut into small pieces)
big onion-3 ( cut into small pieces)

small onion-10

cashnut-20 ( soaked in water for 15 minutes and washed)

red chilli-5 ( cut into small pieces)

[grind the small onion, red chilli and cashnuts in a mixi to form a fine paste ]

garlic- 3 cloves and ginger same amount ( cut into small or make it into a paste )

biriyani powder-2 table spoon

curd- 1 table spoon

Preparation
Grind the small onion, red chilli and cashnuts in a mixi to form a fine paste and put aside.

Pour one table spoon ghee in a pan.
When the ghee becomes hot, add the big onion slices and saute well until it becomes a little brown
Then add the ginger and garlic paste and saute for 1 minute
Then add the tomato slices in it and saute until it becomes a thick paste .
Add the biriyani powder and and saute well.
Add the cashnut and onion paste it it and some curd and stir wel.
Add the cut chicken pieces in it and mix well.
Add salt.
Cover it and cook in small and medium flame .
You can add some tomato sauce now if you want.
Don't pour water as we need the gravy thicker.

You can serve this with biriyani rice with a salad and a vegetable mix

[When the chicken curry is cooked well, you can mix it with the Biriyani Rice in the Cooker
and put the Rice Cooker in warm mode.]

Potato Curry for chapathi or bread

Potato- 2, big
big onion- 2, medium
green chilli- 4
curry leaves- according to taste
wash and cut all the three into small pieces and put it aside.
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turmaric powder and sombu powder ( very small proportion)
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Preparation

Heat a pan, pour oil, add mustard seed.when it burst, add a little perum jeeraham(sombu thool) and turmaric powder, add the cut vegetables and saute well and cook in small flame. when it is half cooked add some coconut milk diluted with water and cook well in medium flame until it is well cooked. Mash the potatoes and add some more coconut milk and stir well. add salt to taste.

Soft chappathi

Mix the wheat flour with boiled water. (first, use a spoon to mix it and and then slowly to mould the flour by wearing a gloves)
Take small amount from the moulded dough and flatten it like a pappadam.
Heat a dosa kallu and in medium heat and put the chapathi on it and
when I see bubbles forming, I turn it to the other side and press it little with a wooden thavi. It makes the chappathi like a pappadam.

I paraththuka the chappaththi and chuduka at the same time. I put aside a plastic pathram which is heat resistant and will put chappaththi in it and cover it with the lid, so the chappathi will become more softer and well cooked at the serving time.

It took more than half an hour to finish the work. But I got chappathi for the whole family for two days. I keep the rest in fridge and take it when necessary, re-heat it in microwave and serve

green bean koott

This is a healthy food for daily use ( not a presentable item for party for its simplicity)

Cook green beans together with 3 or 4 small onions and a little manjal thool and salt in a pressure cooker.

Heat oil in a pan.
Add mustard,
Add some shredded small onions(4 or 5)
saute well,
add Cumin Powder (half tea spoon);
Turmeric Powder ( half tea spoon) ;
and Chilly Powder( half tea spoon)
and curry leaves( as much as you want- for it is good for health)
mix it all and immediately ( before it get burned), add the cooked green beans in it and mix well. and heat it in a low flame until all the ingredience blended well in the green beans.

Vegetable mix

Ingredience

Cauliflower,
Broncolli
carrot
Capsicum
big onion
green chilli
garlic
jeera thool,
manjal thool
salt
Method
Cut all the vegetables into small pieces and put aside.
Heat 1 tbl spoon oil and add mustard seeds
When all the seeds break, add shredded big onion and saute well
Add the green chilli, garlic
When it becomes tender, add some manjal thool (less than a quarter tea spoon) and cumin powder (quarter tea spoon) in it saute a little,
Add vegetables and mix well
Cook in medium heat until all the vegetables become tender.

Rice

I boil rice in plenty of water and when it is cooked, i will drain off the water. People say that by doing so, we will get a better rice than a rice cooked in a rice cooker.

When I boil ponni white rice, I turn off the fire just after it began to boil and leave the pot there for another 5 minutes covered. Then just drain the water. Soft Ponni Rice is ready