Kezhvaragu kali (கேழ்வரகு களி)

Ingredients:
Ragi flour - 1 cup (கேழ்வரகு)
Water - 2 cups
Salt


Method:
Mix 1 cup of ragi flour with 1 cup of water without any lumps. This is important.
In a thick nonstick saucepan boil another 1 cup of water with required salt.
When water starts to boil add the ragiflour.
Mix continuously with strong wooden spoon.
When the ragi gets closer to play-doh consistency (it should not be sticky), remove from burner.
Make bigger ball shapes from the cooked ragi while it is hot. Dip your hand in cold water and then make the ball.


There are variety of sides to go with kali. Dry fish kuzhambu, brinjal kuzhambu, drumstick leaves sambar, roasted brinjal.

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Paasi Payir Payasam (பாசி பருப்பு பாயாசம்) Sweet Lentils Dessert

Ingredients:
Paasi payir - 1cup (moong dal) (பாசி பருப்பு )
Jaggery - 1 1/2 cup (வெல்லம்)
Coconut milk - 1 cup
Ghee - 2 tsp
Cashew nut -10
Cardamom - 4 (crushed)
Coconut pieces -1 tsp(optional)

Method:
Boil the dal. Mash it lightly.
Roast the cashnewnut and coconut pieces separately in ghee.
Melt and filter the jaggery.
Mix melted jaggery and boiled dal in kadai and keep it in low flame.
Add coconut milk and bring to boil by mixing.
Add the cardamon, roasted cashewnuts and coconut pieces (optional)

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Chucumber

Ingredients:
Cucumber -1 ( cut into pieces)
Onion -1/4(chopped)
Tomato -1/2( chopped)
Unroasted peanuts -1 tbs( cut into pieces)
Red chilli -1 (chopped ) Optional
Green chilli -1( chopped) optional
Coriander leaves - 2tsp( chopped)
Chaat masala - 1/4 tsp
Lime juice -1/4 tsp
Crushed pepper -1/4 tsp
Salt



Method:
Mix onion, cucumber, tomato, red chilli(optional), green chilli(optional), salt, crushed pepper, coriander leaves and chaat masala.
While serving add the cut pieces of peanuts and lime juice.


P.S: To incease the taste fry the peanuts in oil by adding little salt. For mild taste don't add red chilli and green chilli.
Sent off to the 15-minute event.

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Fried Mackerel Curry வறுத்த மீன் கறி

Ingredients:
Spanish mackerel - 6 cut pieces
Onion - 1 (chopped)
Ginger garlic paste - 1tsp
Tamarind - lime size
Tomato -1 ( medium)
Green chilli - 2 ( sliced)
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp ( crushed )
Pepper corn- 1/4 tsp ( crushed )
Coconut milk - 1/2 cup
Oil
Salt

For fish marination:
Garlic -2 cloves grated
Red chilli powder -2 tsp
Corainder powder -1 tsp
Trumeric powder - 1/4 tsp
Lime juice -1tsp
Salt

Method for frying the fish:
Have the fish sliced into horizontal pieces.
Mix all the ingredients for marination except oil.
Cover and keep it aside for 30 minutes.
After marination, all the masala would have soaked in the fish. Deep fry the fish pieces in a medium flame.

Method for making the curry:
Soak the tamarind and take the extract.
Heat the oil in a kadai.Add chopped onion and green chilli and fry.
Add ginger, garlic paste .Add tomoto pieces and fry till it becomes paste.
Add crushed cumin, pepper, red chilli powder and fry.
Add the tamarind extract, salt and let it boil.
Deep fry the fish.Add the fried fish in the gravy.
After some time add coconut milk and let it cook for 5 minutes and remove.

P.S adjust the green chilli, pepper,red chilli accoridng to your taste.

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Vendhaya Keerai Chapathi

Ingredients:

Fenugreek leaves - from one bunch ( chopped)
Wheat flour - 2 cups
Gram flour - 1/2 cup ( besan)
Red chilli powder -1 tsp
Salt
Curd -2 tsp
Cumin powder - 1/2tsp
Ghee - 2tbs
Oil

Method:

Seive the wheat flour and gram flour.
Add salt , red chilly powder,cumin powder and yogurt to the flour.
Add the chopped fenugreek leaves and mix with the flour.
Add required water and knead into a dough.
Cover and keep aside for 30 minutes.
Divide them into equal sized key lime sized balls.
Roll out into desired thickness.
Heat the flat pan and lay the paratha and cook it in little oil (by sprinkling)
Remove and apply little ghee on the paratha and serve it with pickle or whatever you wish.

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Chettinad chicken curry

Ingredients:
Whole chicken - 1 (cut into pieces)
Red onion - 1 (chopped into small pieces)
Garlic - 4 cloves (Crushed into almost paste)
Ginger - 2 inch long (crushed like garlic)
Green Chillies - 2 (Slit vertically)
Tomatoes - 2 (medium sized, chopped into small pieces)
Coconut milk - 1/2 cup (take 1/2 coconut and grind it and extract the milk)
Salt - 1 tea spoon (as you wish)
Oil - 1 table spoon (if you need more taste and already working out a lot, increase oil)
Coriander leaves


Items to grind:
Fry the following items together in 1 tea spoon of oil. And then grind and keep it separately.
Cumin seeds - 1 tea spoon (சீரகம்)
Pepper corns - 1/2 tea spoon (மிளகு)
Fennel Seeds - 1 tea spoon (சோம்பு)
Coriander seeds - 1.5 tea spoon (கொத்தமல்லி விதை)
Dry red chillies - 8
Cardamom - 2 (ஏலக்காய்)
Cinnamon - 2 sticks(பட்டை)
Curry leaves - 8 (கறிவேப்பிலை)
Poppy seeds - 0.5 tea spoon (கச கசா)
Cloves - 2 (கிராம்பு)


Method:
In a big kadai heat the oil. (ஒரு வாய் அகன்ற வாணல் )
Add chopped onions and fry till golden brown.
Add ginger, garlic, green chillies, and fry.
Add tomatoes, and necessary salt. After this step don't add salt later. Fry for 5 minutes.
Add the chicken, stir, and let it cook for 5 minutes. No need to cover the kadai. Let the flame run in medium heat.
Add the ground masala earlier and mix well.
Add about 1/2 cup of water, cover the lid and let it cook till the chicken is cooked.
Add the coconut milk and cook for 4 more minutes.
Garnish with coriander leaves (or as you wish).

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