A recipe for passion is always simmering !
The procedure is same as Uppma. First you season cinnamon, cloves, souf and curry leaves in ghee. Add onions, green chillies, two cloves of garlic and vegs. like carrot, peas and beans (cut into small pieces and small quantity) otherwise you will bite into vegs all the time. Then cook it with little water. Add tomatoes and cook. Add water 1 : 2 ratio and salt and when it bubbles, add turmeric powder and the roasted rava and stir until it is done. Y
Soak half cup channa dhal,half cup urad dhal, half cup thur dhal and half cup pasi dhal. Soak them together for couple of hours. Also soak 1 cup of rice and grind rice seperately and then the dhals, with red chillies and mix them all with salt and leave it overnight. You may grind and make them immediately too. When making adai, add cut onions/coconut cuttings. To make it spicier, When you grind the dhal add cumin seeds, ginger, curry leaves and onions.
In a pan, heat ghee and oil and then season mustard, urad dhal, channa dhal, dry chillies, asafoteda and grated coconut, curry leaves and ground nuts. Cook rice with less water and cool it. Put ghee, salt and the fried mixture and serve hot.
Buy thigh part of the chicken and cut it into large pieces. Make deep slashes in the chicken. Put one beaten egg, 1 tsp of vinegar and crumbled maggi chicken cubes (3-4) in a bowl. Add the chicken joints and mix well till each piece is coated. Marinate chicken for 2 hours.Coat each chicken with bread crumbs and deep fry in oil on a medium flame till golden brown. Sprinkle lemon juice and serve hot.
Grind curry leaves,coriander leaves, onion(small onion) about 6 of them, pepper, ginger, cumin seeds with water and keep aside. Use little of each. In a pot, use nallayennai and season mustard, methi seeds and cumin seeds and curry leaves, fry them and then add tomatoes.
Grate 4 -5 carrots and cook them with half a cup milk and some cardamoms in the inside vessel of a pressure cooker and cook for 3 pressures. Cool it and then in a pan, with ghee stir the fry the contents of the cooker until the carrots loose its shape and the content comes away from the vessel. (that is it should not stick to the vessel) Keep adding ghee little by little. Then add sugar to taste and keep stirring until it become
Spicy chutney made with Red Bell pepper / Red Capsicum.
Classic Okra Fry (Vendakkai / BendaKaya / Bhindi / Lady's finger) from TamilNadu.
Ghee (Clarified Butter) is a semi-liquid form of Butter that has the milk solids and water removed by following a special heating and straining process. Stays fresh up to 6 months and dos not need refrigeration. Takes about an hour (approx) for the entire process.
Korma or Kurma is a mild curry sauce made with coconut cream and nuts. (Potato Kurma / Aloo Korma)
