Tamarind Chutney

Ingredients:

• Tamarind - 1 lemon size
• Hot water - 1 cup
• Chat masala - 1 tspn
• sugar - 6 tpsn

Procedure:

• Boil the water and add it to the tamarind.
• Allow it to soak for 20 minutes.
• Squeeze and filter the tamarind juice from it .
• Add chat masalaand sugar to the tamarind juice. If you feel the sugar is not enough, add little more.
• Take this in a microwave safe bowl and microwave it for 7 minutes.
• Tamarind Chutney goes well for Samosa, cutlets, samosa chat, pani poori.

Wheat Chapathi

Ingredients:

• Wheat flour/Atta - 1 Cup
• Water - 3/4 cup
• Salt - 1/2 tspn
• Oil - 1 tspn

Procedure:

• Heat the 3/4 cup water and bring it to boil.
• Add salt and oil to the wheat flour and mix it.
• Add the hot water to the flour (you can add the entire water)
• Use a spatula or a big spoon to knead the flour till the flour is not too hot to touch.
• Knead it with hand till the flour is mixed well with water and come together well.
• Keep it aside for 1 hour or so.
• Then make 6 balls of small size and make chappathi using a rolling pin/roller. (if the chappathi is too sticky you can add dry wheat flour while rolling.)
• Heat a pan and add this rolled flour and add 1/4 tspn oil for each chappathi and fry it till it is Golden brown and cooked both sides .
• Chappathi is ready and it goes well with channa masala, rajma masala, chicken/mutton salna, chicken gravy

Parotta (Layered Parotta) (Parota - TamilNadu Style)

Ingredients:

• All purpose flour Or Maida - 4 cups
• Oil - 2 tblsp - For Kneading
• salt - 1 tsp
• sugar - 1/2 tsp
• water - 1 cup
• Egg - 1 (optional)
• Oil - 1/2 cup for Making Parotas and to Fry
• Baking Soda - 1 pinch

Procedure:

• In a well flat surface, Combine flour,sugar,salt and 3 tblspn oil.slowly add water to this and Knead for 10 min.
• The dough will be sticky at first but by constant kneading it will be a soft ball.
• Once the dough is soft,apply 1 tblsp of oil over the dough ball and cover the dough with a wet cloth for 2 to 3 hrs.
• After that uncover the dough, apply little oil in your hand and Keep the dough in between the index finger and thumb and press the dough.
• That will form lemon sized ball from the dough. Similary make 12 balls like that from the dough.
• Apply oil in the work surface and take one ball, roll it with the rolling pin (poori katta) till the dough is too thin and even if it tears,you need not worry and keep on rolling it too thin. Apply little oil over the rolled dough as well while you were rolling it.
• Once it is pressed and rolled to the maximum extent, now take the dough from one corner, remove from the work surface and using your other hand hold the other corner.
• Now rotate the dough and then roll and settle the dough in the center of your palm or in work surface.
• Apply little oil and press this rolled Dough and tranfer it to the hot kadai.
• Add little or no oil and fry the parottas in medium heat till both the sides turn brown in most parts.
• Transfer the parotta to a plate
• Repeat these steps for all the 12 balls.
• Once you are done with all parottas, keep all parottas one above other, between your palms and soften the parottas by doing like clapping your hands.
• Serve parottas with Chicken/Mutton Salna

Note: Adding egg is optional it would make the parotta more softer

Saffron Mix

Ingredients:

• Saffron - 1/2 tspn
• Milk - 1/4 cup

Procedure:

• Take saffron in a big spoon and heat it on stove top for 4 to 5 minutes till it is warm and crispy
• Warm the milk little bit or put it in microve for 20 seconds.
• In a bowl, mix the warm milk and the saffron.
• Milk would change color as saffron gets dissolved into it.

Tips:

If you do not have saffron, 2 pinches of egg shade yellow food color can be substituted with saffron.

Saffron Rice

Ingredients:

• Basmati Rice -1 cup
• Onion - 1/2 cup
• Green Chillies - 6
• Mint Leaves - 1/3
• Cilantro/coriander leaves - 1/4
• Red Chilly powder - 1 pinch
• Bay Leaves -1
• Clove - 5
• Cardamom - 1
• Aniseed - 1
• Curd - 1/3 cup
• Cashew nuts - 2 tspn
• Ginger Garlic Paste - 1 tspn
• Water - 1 1/2 cup
• Oil - 5 tspn or more
• Salt - As required

Procedure:

• Soak rice with enough water for 30 minutes
• Heat cooker, add the oil .
• Once the oil is hot add all the spices (bayleaves, clove, caradmom, aniseed)
• Fry for 2 minutes and add cashew nuts.
• Immediately add the onion and salt.
• Once Onion turns golden brown, add mint leaves, coriander leaves, green chillies and ginger garlic paste.
• Add the curd to this and a pinch of chilly powder
• Add water also to the cooker and add the soaked rice (without water) to the cooker.
• Close the cooker and cook it for one whistle.
• Remove it from cooker.
• On top of rice while serving, add the saffron mixture receipe found her
  Link :-http://srirasi.blogspot.com/2009/07/saffron-mix.html

Tips: If you want onion to be fried quickly, add salt to it while frying itself.

Fish Fry (Indian-Tamil Nadu Style)

Ingredients:

• Fish fillets - 1/2 lbs
• Sambar masala - 1 tspn
• Salt - As required
• Ginger Garlic paste - 1 tspn
• Oil to pan fry - 5 tpsn

Procedure:

• Wash the fish pieces and remove water using a paper towel.
• Add Ginger garlic paste, sambar masala and salt to it.
• Apply all over the fish pieces and keep it aside for atleast 20 minutes till it dries a bit
• Heat a flat pan or tawa or dosa pan , once it is heat add the fish pieces and pour little oil around it.
• Reverse the fish pieces after sometime and pan fry it till both the sides becomes brown.
• Once done, add lime juice on top to add extra flavor.
• Fish fry goes well for pulav, Biryani, Curd Rice, Sambhar, Dal rice.

Mango Milk Shake (Mango Pulp Milk Shake)

Ingredients:

• Mango Pulp - 1/2 cup or 1 peeled ripe mango
• Milk - 1/2 cup
• Sugar - 2 1/2 tspn

Procedure:

• Add mango pulp (you can get it from indian store) , milk and sugar to the blender/juicer and beat it together quickly
• Pour it in glass and add icecream topping to it and serve
• Mango Milk shake can be served after a meal.

Note: If the color of mango milk shake is too light or more of white, then you could optionally add a pinch of food color (egg shade yellow color) mixed with water .