Cucumber Rice (Vellarikai Sadam)

Ingredients


Boiled Rice - 1 Cup
Grated Large Cucumber - 1
Chopped Green Chillies/Red Chillies - 3
Finely Minced Ginger - 2 Teaspoons
Lemon Juice - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Hing/Asafoetida - 1/2 Teaspoon
Curry Leaves - 6 Nos.
Coriander Leaves - 1/2 Cup
Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon
Fried Cashews - 7 (Optional)
Fried Ground Nuts - 10 (Optional)
Ghee - 1 Teaspoon (Use only ghee)
Salt


Step-By-Step Pictures

Mustard seeds and urad dal splutters in ghee

Ginger, green chillies, and asafoetida are added

Turmeric powder is added

Cucumber and salt are added

Boiled rice and lemon juice are added

Cucumber Rice

Preparation


1. In a pan, heat ghee. Add mustard seeds and when it splutters, add urad dal followed by curry leaves. 
2. When urad dal turns golden brown, add ginger, green chillies, asafoetida, turmeric powder, grated cucumber and salt in an order and fry for five minutes. Switch off the stove.
3. Now, add the boiled rice, lemon juice, cashews, ground nuts, and coriander leaves and mix well.


Now, Cucumber Rice is ready!!!


Serve: Pickle, Thuvaiyal, Chutney etc.

Chennai Fish Kuzhambu

Ingredients

Fish - 5 
Chopped Onion - 1
Tamarind Water- 1 Cup
Garlic Pods - 6
Cumin Seeds - 1 Teaspoon
Mustard Seeds - 1 Teaspoon
Poppy Seeds (Kus Kus) - 3/4th of a Teaspoon
Turmeric Powder - Nearly 2 Teaspoons
Chilli Powder - 1 Teaspoon
Ghee - 2 Tablespoons (Do not substitute oil for ghee)
Salt

Chennai Fish Kuzhambu

Preparation

1. In a mixing bowl, put fish, onion, and tamarind water.
2. Grind cumin seeds, garlic pods, poppy seeds, mustard seeds, chilli powder, and turmeric powder into a fine paste. Add this paste to the mixing bowl. Stir once. Transfer the content to the frying pan and add salt. Stir once.
3. Heat the frying pan. Add ghee and little water and boil well until the kuzhambu thickens.  
Once the kuzhambu thickens, the taste would be very nice.

Now, Chennai Fish Kuzhambu is ready!

Serve: Hot Rice, Dosa, and Idly.

Murungakai Poricha Kuzhambu (Drumstick)

Ingredients

Drumstick - 2 (Cut Into Pieces)
Onion - 1/2 Cup
Tomato - 1 Cup
Garlic Pods - 2
Tamarind - 1 Lemon Size
Grated Coconut - 1/2 Cup
Cumin Seeds - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1 Teaspoon
Curry Leaves - 5 To 8
Chilli Powder - 2 Teaspoons
Turmeric Powder - 1/2 Teaspoon
Coriander Powder - 3 Teaspoons
Oil - 2 Tablespoons
Salt

Murungakai Poricha Kuzhambu
Learned From Chef Damu

Preparation

1. Grind coconut and cumin seeds to a paste.
2. In a frying pan, heat oil. Add mustard seeds and when it pops out, add fenugreek seeds. When the seeds turn golden color, add curry leaves and onion. Fry until the onions turn transparent color, then add tomato.
3. Fry for 2 minutes then add drumstick pieces. Then, add tamarind water, turmeric powder, chilli powder, and coriander powder in an order. Stir well.
4. When drumstick has cooked, add tamarind water and boil well. Now, sim the fire and add coconut and cumin powder paste. Add salt and stir well.

Now, Murungakai Poricha Kuzhambu is ready!

Serve: Hot Rice, Curd Rice, Idly, and Dosa.

Oats Curd Rice

Ingredients

Oats - 1 Cup

Boiled Rice - 1 Cup

Curd - 1 Cup

Chopped Green Chillies - 1

Finely Chopped Raw Mango - 1/4 Cup

Grated Ginger - 2 Teaspoons

Curry Leaves - 5 To 6

Mustard Seeds - 1/2 Teaspoon

Red Chillies - 2 To 3

Urad Dal - 1/2 Teaspoon

Raisins - 10 (Optional)

Oil - 1 Teaspoon

Oats Curd Rice
Learned From Chef Damu

Preparation

1. Beat the curd well. 

2. Boil oats using 1/2 cup water and a pinch of salt for 3 minutes. Add green chillies, raw mango, and ginger. Transfer it to a mixing bowl and let it cool down.

3. In a pan, heat oil and add mustard seeds. when seeds pop out, add curry leaves, red chillies, and urad dal. Add this seasoning to the beaten curd.

4. Now, mix both the curd and oats in the mixing bowl. Add raisins and coriander leaves. Now, add the boiled rice and mix well.

Now, Oats Curd Rice is ready!!!

Serve: Pickle, Thuvaiyal, and Subzi.

Cauliflower Potato Masala (Aloo Gobi)

Ingredients

Cauliflower Florets - 1
Potato Cubes - 2 To 3
Finely Chopped Onion - 1/2
Diced Tomato - 1
Ginger Garlic Paste - 1/2 Teaspoon
Finely Chopped Green Chilli - 1
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1/2 Teaspoon
Coriander Powder - 1/4 Teaspoon
Garam Masala Powder - 1/4 Teaspoon
Amchoor Powder - 1/2 Teaspoon
Kasoori Methi - 1 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - 5 To 6
Coriander Leaves
Oil - 2 Teaspoons

Salt 

Cauliflower Potato Masala

Preparation

1. Wash and cut cauliflower into small florets and put them in hot salted water to kill the germs.
2. Cube the potatoes and soak in cold water to avoid discoloration.

3. Heat oil in a frying pan. Add mustard seeds and let it splutter. Then, add cumin seeds and curry leaves. Let them sizzle. Now, add chopped green chilies and onion and fry them till they turn golden brown.
4. Now, add the ginger garlic paste and saute till the raw smell of the paste goes off. Now, add tomatoes and saute for 3 to 4 minutes.
5. Add the potatoes, turmeric, red chili powder, coriander powder, amchoor powder, kasoori methi, garam masala and salt in an order. Sim the fire and cook for about 3-4 minutes.
6. When the potatoes are half cooked, add the cauliflower. Cover and cook for another 3-5 minutes. Sprinkle a few drops of water if needed. Finally, add coriander leaves.

Now, Cailiflower Potato Masala is ready!!!

Serve: Chappathi, Poori, Sambar, Rasam, and can also be used as a stuffing.

Potato Podimass

Ingredients


Boiled and Mashed Potatoes - 3
Finely Chopped Onion - 1
Finely Chopped Ginger - 1 Tablespoon
Slit Green Chillies - 1 To 2
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Channa Dal - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon
Lemon Juice - 1/2 Teaspoon
Hing - A Pinch
Curry Leaves - 5 To 6
Cashew Nuts - 5 To 6 (Optional)
Oil - 1 Teaspoon
Salt


Step-By-Step Pictures

Heat oil, mustard seeds, urad dal, channa dal

Add Curry leaves, hing and turmeric powder

Add ginger and onions

Add salt and mashed potatoes

Potato Podimass

Preparation


1. Heat oil in a frying pan. Add mustard seeds. When it pops out, add urad dal. Let it sizzle then add channa dal and curry leaves. 
2. Now, add green chillies, hing, and turmeric powder. Then, add ginger and fry for a minute.
3. Add onions and fry until they turn light brown. Add salt and mashed potatoes. Stir well and fry for 3 minutes. Switch off the stove and add lemon juice. At this stage if you wish, you could add cashew nuts. 


Now, Potato Podimass is ready!!!


Serve: Sambar, Rasam, and Dal.

Olive Rice

Ingredients

Boiled Basmathi Rice - 1 Cup
Coriander Leaves - 1/2 To 1 Cup
Chopped Garlic Pods - 5
White pepper Powder - 1/2 To 1 Teaspoon
Grated Lemon Skin - 1 Teaspoon
Olive Oil  - 2 Teaspoon
Salt

Olive Rice
Learned From Chef Jacob

Preparation

In a frying pan, heat oil. Add garlic pods and fry for 30 seconds. Now, add coriander leaves, boiled rice, white pepper powder, salt, and grated lemon skin in an order. Sprinkle water and cook for 3 minutes in high flame.

Now, Olive Rice is ready!!!

Serve:  Chicken Chalna, Navaratna Kuruma, Shahi Kuruma, Paneer Butter Masala etc.