Muyal varuval or Rabbit fry

It’s a very delicious non vegetarian dish.

Ingredients:

• Rabbit meat: 500 gram (cut into small pieces)
• Turmeric powder: 1 tsp
• Black pepper powder: 2 tbsp
• Ginger garlic paste: 2 tbsp
• Salt: As required
• Curry leaves: A few leaves
• Edible oil for frying

Method of Preparation:

• Marinate the pieces of rabbit meat with all the above ingredients except curry leaves for about half an hour.

• Fry the marinated rabbit meat pieces in oil.

• Garnish with the sautéed curry leaves.

Serve hot with anything like cooked rice, chapatti, parantha, purotta, bread, idli, dosai (dosa), vadai (vada), puri (poori), samosa, biriyani, kushka. Also taken with drinks.

Egg bonda or Muttai bonda

It is a very easy to prepare side dish cum snack. Required number of eggs depends upon how many bondas you need.

Ingredients:

• Eggs: As required
• Bengal gram flour (Besan / Kadalai mavu)
• Chili powder
• Salt
• Edible oil for deep frying
  

Method of Preparation:

• Hard boil the eggs, remove the shell from each egg and cut each egg into two.
  
• Make a batter with gram flour, chili powder, salt and water.
  
• Heat edible oil in a sauce pot / wok (kadhai / kadai / Iruppuchchatti.
• Dip the egg in the batter and deep fry in oil till golden brown.
  
• Serve hot with or without chutney / thuvaiyal / pickle / podi / thokku.
  

Any edible flour can be made into a batter, into which a variety of bondas, bajjis, pakodas / pakoras, tempuras, hush puppies, bhajias, kakiage, beignets, fritters etc. can be deep fried. This may be experimented in the leisure time using small quantity. Different flours will make different bondas with different flavours (flavors) and textures.

Egg curry / Muttai kuzhampu

It is a delicious gravy, served with rice, puri, chappati, purotta, etc.

Prepared well in Tiruppattur, Piranmalai, singampunari, Melur, Kalaiyar kovil, Kallal areas.

Ingredients:

• Egg: 4 to 6
  
• Small onion: 200gm
  
• Ginger: A small piece
  
• Garlic: 4 to 5
  
• Tomato: 1
  
• Mustard (kaduku/rai) + husked black gram (uluntham paruppu/Urad dal): 1/2 tsp
  
• Curry leaves: a few
  
• Chili powder: 1 tsp
  
• Coriander powder: 1 tbsp
  
• Chicken masala: 2 tbsp
  
• Turmeric powder: 1/4 tsp
  
• Edible oil: as required
  
• Salt: as required
  

Method of preparation:

• Boil the eggs.
  
• Slightly make a long narrow cut on each hard boiled egg.
  
• Remove the shells.
  
• Peel and coarse grind small onions.
  
• Grind ginger and garlic to make paste.
  
• Cut tomatoes into small pieces.
  
• Heat oil in a pan.
  
• Add mustard and black gram. Let them splutter.
  
• Add curry leaves, ginger garlic paste and fry for a while.
  
• Add onions and fry till light brown.
  
• Add tomatoes and fry till soft.
  
• Add chili powder, coriander powder, chicken masala and turmeric powder and fry till the raw smell goes off.
  
• Add salt and required water.
  
• Add the eggs.
  
• Allow for boiling and remove from flame.
  
• Serve hot.

Onion Rava Dosa

It is a delicious, crispy, easy to prepare, thin pancake called Vengaya ravai thosai in Tamil.
Ravai, rava, rawa, ravva, sooji, ravey or ravam is made from wheat. It is called semolina in English. Husk removed wheat is grinned to form rava. Wheat is ground in a flour mill. Then it is passed through a fine mesh. Finally the flour and rava are separated.

Ingredients:

• Roasted semolina: 1/2 cup
• Rice flour: 1/2 cup
• Maida: ¼ cup (optional)
• Salt to taste
  
  For seasoning:
• Finely chopped onion: 2 tbsp
• Chopped green chili: 3 or 4 as desired
• Mustard(kaduku /rai)
• Cumin (jeera / jeeragam)
• Curry leaves (karipatha / karuveppilai)
• Coriander leaves (dhania patha / kothamalli ilai)
• Edible oil: I tbsp
  

Method of preparation:

• Mix rava, rice flour, maida, salt and water to make a thin batter.
• Heat oil in a pan.
• Add cumin seed, curry leaves, green chili, and onion one after the other.
• Sauté thoroughly.
• Add to the batter.
• Heat griddle / tawa / dosaikkal.
• Spray about ½ tsp of oil.
• Stir the batter and pour a ladleful (ladle is karandi) of it on the hot griddle.
• Tilt the griddle to make the batter flow around.
• Cook on medium flame till crisp on one side.
• Turn the thin pancake upside down with the help of a flat turning device called dosa spatula or dosai karandi.
• Both the sides will become crisp and brown.
• Remove from griddle.
• Repeat for making similar onion dosas from the remaining batter.

Serve hot with chutney, sambar, kuruma / kurma, thuvaiyal and / or potato masala.

Chettinadu pepper chicken

It is a special type of tasty chicken curry. It is also called Chetti nattu milaku kozhi varuval. It helps reducing the common cold. It is Prepared nicely with wonderful taste of slight variation in areas like karaikkudi, Nerkuppai, Tiruppattur, Tirumayam, Pulankurichi, Sevvur, Rangiyam etc.
Ingredients:

• Chicken: 1/2 kg
• Bellary onion (Periya vengayam): 2
• Tomato (Thakkali): 2
• Ginger garlic paste (Inji poondu vizhuthu): 2 teaspoons
• Chili powder (Vara milakai thool / Lal mirchi) : 1 table spoon
• Turmeric powder (Manjal podi): 1tea spoon
• Coriander powder (Malli podi/ Dhania thool): 1 table spoon
• Black pepper( Milaku / Kali mirchi / Kala mirch): 2 table spoons
• Lemon juice (elumichchai saaru / Yelumicham palam chaaru): 1 table spoon
• Oil and salt: as required
  

For seasoning:

• Cinnamon stick (Pattai / Dal chini): 3
• Cardamom (Elakkai / Yelakkai / elaichi): 3
• Cloves (Lavangam/Kirambu): 3
• Bay leaves (Punnai ilai /Tej Patha / Tej petta /Tejpatta / Karuvaela / Masala Aku /Biryani aaku): a little
• Fennel (Perunjeeragam / sonf): 1 teaspoon
• Curry leaves (Kariveppilai / Kari patha): a little

Method of preparation:

• Mince nicely the onions.
• Cut tomatoes into very small pieces.
• Crush the black peppers.
• Cut chicken into pieces.
• Marinate the chicken for 30 minutes with a little salt, chili powder, turmeric powder and 1tsp of ginger garlic paste.
• Heat 2 table spoon of edible oil in a sauce pot / wok (kadhai / kadai / Iruppuchchatti).
• Add Cinnamon, Cardamom, Cloves, Bay leaves, Fennel, Curry leaves one after the other.
• Add onion and sauté till oil separates.
• Add ginger garlic paste.
• Add turmeric powder.
• Stir well.
• Add tomatoes and stir.
• Add coriander powder and stir.
• What we got now is the ‘masala’.
• Add about ¼ cup of water with this masala.
• Close the wok.
• Reduce the flame.
• After about five minutes, oil can be seen on top of the masala.
• Now add the marinated chicken.
• Sauté for some time so as to allow water comes out from the chicken.
• Add required salt.
• Close the saucepot / wok and cook for about 10 to 15 minutes.
• Add pepper and mix.
• Remove from flame.
• Add lemon juice.
• Garnish with coriander leaves.
• Serve with great love and affection.

Coconut milk kuruma / Thengai paal kuruma: Sivagangai style

Coconut milk kuruma / Thengai paal kuruma / kurma / kurmaa / korma / kormaa / khorma / khormaa is a very delicious easy to prepare side dish, taken with idli / idly, dosai / dosa, chapati / chapatti / chappaathi, purotta / parantha / barotta / poori / puri or any other suitable food.

Ingredients:

• Coconut milk: 2cups
  
• Potato: 2
  
• Small onion / Sambar onions / Sambhar onions / Shallots / Baby Onions / chinna vengaayam): 10
• Carrot (gajar /gajjar): 2
• Tomato (thakkali / tamatar): 2
• Coconut turnings (Shredded Coconut / Tenkai thuruval): 2 tsp
• Roasted gram (Buna channa / Chutney dhal / pottuk katalai / pori kadalai): ¼ cup
• Cashew nut (munthiri paruppu / mundhiri paruppu / kaju / khaju): 10
• Green chilies (Hari mirch, pachchai milagai) : 2
• Poppy Seeds (khuskhus, kasakasa): 1 tsp
• Cinnamon (dalchini / lavanga pattai): a little
• Cloves (lavang / kirambu): a little
• Aniseed (saunf / sombu): a little
• Edible oil: For frying
• Salt: as required

Method of preparation:

• Boil potatoes, remove skin and cut into small pieces.
• Remove skin of small onions.
• Cut carrots and tomatoes into small pieces.
• Grind smooth shredded coconut, roasted gram, cashew nuts, green chilies and poppy seeds.
• Heat edible oil in a sauce pot (kadhai / Iruppuchchatti) and fry cinnamon, cloves and aniseed.
• Add and sauté the onions.
• Add potatoes, carrots, tomatoes, salt and sauté well.
• Add the well grinded paste of shredded coconut, roasted gram, cashew nuts, green chilies and poppy seeds.
• Add ¼ cup of water and bring to boil.
• At last add coconut milk and remove from flame just after boiling.
  

Serve with great pleasure.

Banana Halwa (Vazhaip pazha Halva / Vaalai Halwa / Waalai Hulva)

It is a very delicious, energetic, and easy to prepare dessert.

Ingredients:

• Ripe banana: 4
• Jathikkai / Jaiphal (Nutmeg): 4
• Cardamom (elakkai / elaichi): 2
• Ghee (clarified butter): 1 tablespoon
• Sugar: 1 cup
  

Method of preparation:

• Peel and mash the banana.
  
• Make powder from nutmeg and cardamom.
  
• Make powder from sugar.
  
• Heat ghee in a heavy pan.
  
• Add bananas and cook under low flame with constant stirring for about ten minutes.
  
• Add more ghee if it starts sticking.
  
• Add sugar and stir till dissolving.
  
• Add nutmeg and cardamom and remove from flame.
  
• Spread evenly on a plate.
  
• Cut into pieces after cooling.
  
• Serve with a smile.