Mutton Biryani

Ingredients:
=========

Mutton - 1/2 kg
Rice - 1 1/2 cup
Ginger and garlic paste - 3 spoons
Onion - 1(Big-Sliced)
Pearl Onion - 9 count
Green chillies - 4 (Splitted)
Tomato - 2 (Sliced)
Mint leaves - 1 bunch
Coriander leaves - 1 bunch
Turmeric powder - 1/4 spoon
Biryani powder (Sakthi Biryani Masala) - 4 spoons
Ghee - 1/2 cup
bay leaf - 3
Cardamom - 4
Cinnamon and Cloves - few
Cashews - few
Salt - as required

Preparation:
==========

1. Dry roast the rice and soak for 15 mins.
2. Wash the mutton well and marignate with ginger garlic paste, turmeric powder, chilli powder and salt
3. Pressure cook the marignated mutton till 3 whistles
4. Pour oil and ghee  in a pan. Add bay leaf, cardamom, cinnamon and cloves
5. Add onion, ginger and garlic paste, pearl onion, green chillies, Cashews. fry well.
6. Add tomato, mint leaves and coriander leaves. fry well
7. Add the half cooked mutton and biryani masala. mix and fry well.
8. Add the rice and pour water on 1:2 basis. here pour 3 cups of water. Add 2 spoons of curd.
9. Add required salt and pressure cook in electric cooker.

Pooranae Kolukattai

Poorana kolukkatai:
=============

Ingredients:
---------------

Patchai Arisi mavu (Rice flour) - 2 cups
Kadalai paruppu (Channa dal) - 1/2 cup (1hr soaked)
Mandavallam (Jaggery) - 1 cup
Coconut - 1/2 cup (pieces)
Ghee - 2 spoons
Elaichi - 3

Preparation:
----------------

1) Mix hot water with Arisi mavu
2) Grind saoked kadalai paruppu
3) Add ghee to a pan. add coconut pieces and elaichi. Put ground mixture to this
4) Heat jaggery in a separate vessel. Add this mixture and bring it to semi solid consistency
5) Bring Arisi mavu in a cup shape. Keep this jaggery mix in middle and close the cups to bring as ball shape
6) Keep these balls in a idly cooker and boil

Addition:
------------
Instead of Kadalai paruppu, we can use Pachai Payiru(Green gram)

Poori Masala

Poori Masala :
===========
Ingredients:
---------------

Potato - 2 (Boiled and mashed well)
Onion - 1
Chillies - 5
Ginger - (Sliced 3 spoons)
Curry leaves - as required
Cilantro - as required
Oil - 2 spoons
Kadugu (Mustard) - 1 spoon
Ulundhu (Urad dal) - 1 spoon
Kadalai paruppu (Channa dal) - 1 spoon
Ghee - 1 spoon
Cashewnuts - as required
Fresh Green peas - 50 gms (half boiled)
Turmeric powder - 1/2 spoon
Salt - as required

Preparation:
-----------------

1) Put oil and ghee in a pan. Add kadugu, ulundhu, Kadalai paruppu and curry leaves
2) Add onion, ginger, chillies and cashewnuts
3) Add turmeric powder and salt as per taste
4) Add green peas and mashed potato
5) Add required water and boil well
6) Add chopped Cilantro.

Beans Usili

Beans usili :
=========
Ingredients:
---------------
Beans - 3 cups
Kadalai paruppu(channa dal) - 1 cup
Red chillies - 5
Kadugu(Mustard) - 1 spoon
Ulundhu (Urad dal) - 1 spoon
Oil - 1/2 cup
Salt - as required

Preparation:
-----------------
1) Boil cutted beans with little salt and keep aside
2) Grind 1 hour soaked kadalai paruppu with red chillies
3) Add 1/2 cup oil to a pan. Put ground paste and fry till mix turns golden brown
4) Add 2 spoons of oil to another pan. Add Kadugu, ulundhu and ground mixture
5) Add boiled beans and dry boil well.

Addition:
------------
Instead of beans, we can use Valaippu or Chenaraikkai

Pitla

Pitla:
====

Ingredients:
---------------

Kondakadalai - 1 cup (Soak overnight and pressure cook it)
Thuvaram paruppu (Toor dal) - 1/2 cup (soak for 4 hours and pressure cook it)
Brinjal or Bitter guard - 200 gms
Tamarind juice - small amount
Jeeragam - 1 spoon
Vendhayam - 1/2 spoon
Kadalai Paruppu (Channa dal) - 3 spoons
Coriandar seeds - 3 spoons
Red Chillies - 5
Onion - 1
Oil - 3 spoons
Mustard seeds - 1 spoon
Urad dal - 2 spoons
Kayam - 1/4 spoon
Turmeric powder - 1/2 spoon
Salt - to taste

Preparation:
----------------

1) Fry Jeeragam, Vendhayam, Kadalai paruppu, Coriandar seeds and red chillies without oil and grind it.
2) Add oil to another pan. Add mustard seeds, urad dal, kayam and fry it.
3) Add brinjal or Bitter guard with turmeric powder and salt. fry it well.
4) Add tamarind juice, ground paste, boiled kondakadalai and thuvaram parupppu.
5) Bring it to boil. Add coriandar leaves. Pitla is ready now.

Tirunelveli Sambar

Sambar:
=======

Ingredients:  
---------------

Vegetables (Brinjal or Drumstick or Potato or Carrot or Beans or Mango) - as required
Chopped Onino - 1/2
Small Onion - 5
Tomato - 1
Turmeric powder - 1/4 spoon
Chillies - 5
Sambar powder - 3 spoons
Thuvaram paruppu (Toor Dal) - 1 cup
Jeeragam - 1 spoon
Garlic - 3 pods
vendhyam - 1/2 spoon
Kayam - little amount
mustard seeds - 1 spoon
Curry leaves - 1 bunch

Preparation:
----------------

1) Add oil, mustard seeds, Jeeragam and vendhyam in a pan and fry
2) Add kayam, garlic and curry leaves to the mix
3) Add chopped onion, small onions and chillies. Fry till golden brown
4) Add chopped tomato, vegetables, turmeric powder, sambar powder and salt
5) fry well, add water and bring it to boil
6) Pressure cook the toor dal with salt, turmeric powder and few drops of oil till 5 whistles
7) Add the cooked toor dal and tamarind juice
8) Bring it to boil and add the chopped coriandar leaves
9) Sambar is ready

Addition:
------------
If required, grind coconut with jeeragam and add to the sambar. Gives more taste.

Nellai Avial

Avial:
====

Ingredients:
---------------

Vegetables (beans, Carrots, Plaintain, Potato, Drumstick, peas, Brinjal, etc) - 3 cups
Turmeric powder - 1/2 spoon
Coconut - 1/2 cup
Jeeragam - 1 spoon
Chillies - 5
Onion - 1
Garlic - 5 pods
Curry leaves - 1 bunch
Salt - to taste
Oil - 3 spoons

Preparation:
----------------

1) Add turmeric powder and salt with cutted vegetables. Pressure cook it as half done.
2) Grind coconut, jeeragam, chillies, onion, garlic and curry leaves
3) Add oil, mustard seeds, curry leaves and fry it.
4) Add the half cooked vegetables and ground mixture
5) Add coconut oil and curd.
6) Bring it to boil. Avial is ready.