biriyani

Onion -  1
Green chilli
Mint
Coriander leaves
 Ginger  little
 Garlic - 6 or 7
Grind above and fry it until raw smell goes
Tomato - 5 or 6
Grind tomatoes and pour with above mixture fry with above
Chilli powder optional
Karunanithi masala little
Salt
Five chillu coconut
Chicken or mutton water
Five glass of 200 GMs water altogether including coconut milk , mutton soup

kara ginger chutney

Ingredients

Ginger - little

Red chilli - 12
Tamarind - lemon size
Hing
Mint
Coriander leaves
Salt
 CHAnna dhal - optional

Method
 Fry all and grind it

porikadalai podi

Ingredients
Porikaadali 200 GMs
Red chilli  22 now
Salt
Curry leaves dry little
hing little

Method

Fry and powder it.

Porikadalai laddu

Ingredients

Porikadalai - 300 gms
Melted Ghee as per need
Sugar - 150 GMs
Cardaom little


Preparation

Powder porikadalai and sugar desperately.

Melt ghee

While all hot or warm mix both powder cardamom and pour melted hot ghee, now make balls by hand.

Likewise, make all balls till flour finishes.

Now ready to serve, keep rest in the air tight box.

Tips   10 to 15 balls. Can be made by the mentioned measurement, purely depends size of the ball you make.

Likewise instead porikadalai, you can make by rava or wheat or besan flour or yellow moong dhal flour.

Egg Gravy

INGREDIENTS
Translation

Boiled Egg - 4
oil -  5 spoon (say) pour needed more oil leads no sticky.
cardamom -2
ciloves- 4
Onion - 2
ginger garlic paste - 1 normal spoon
tomatoes - medium 3 or big 2
curry leaves - little
jeera powder - 1/2 small spoon
corriander powder - 1 small spoon
chilli powder - 1/2 small spoon
turmeric powder - 1/4 small spoon
garam masala - 1/4 small spoon
karunanithi kari masala - 1 small spoon
hing little
salt
corriander leaves - little to garnish.

PREPARATION

1. Boil all eggs well and keep aside once egg becomes cool break the egg from its shell and cut in to half lengthy wise.
2. In a sim stove, keep vessel,  pour oil , once oil get heated put shallots ( cut onion ) once it turn brown add ginger garlic paste, once it raw smell goes, add curry leaves, tomatoes, and turmeric powder, garam masala, corriander powder, chilli powder, jeera powder, karunanithi kari masala, hing one by one and add salt.
3. Once all masala smell goes off, if needed add 1/2 glass of water depends stickiness and gravy thickness add boiled egg  garnish with corriander leaves and keep the lids closed and boil in sim for 3- 5 minutes .
4. Egg gravy is ready to serve ( serve hot with chapathi, parota, veg pulao, peas pulaov, fried rice, rice ).


Tips

After adding egg you should not stir otherwise egg will break further. shape ll go. so the gravy must be cooked enough and then add egg. presentation ll be good.

MILK HALWA / SOURASHTRA PAL HALWA / SOURASHTRA MILK HALWA

INGREDIENTS

Translation

Thick Milk          4 and half glass (Normal small tamblar)
Curd                    5 big spoon / table spoon
Thick ghee          3 Normal spoon  full
Sugar                  75 gms
Cardamom          5

PREPARATION

1. Heat Milk and pour curd heat as long as milk turns curd then pour ghee, sugar, cardamom

2. Heat and stir now and then till it becomes thick. ( end of halwa ll be thick and look like semolina )

3. Milk halwa is ready to serve.

ELLU KOLAKATTA

Ingredients

Ellu / black sesame seeds - 25 gms

mandavellam - pori urundai size

kadala paruppu - 50 gms

coconut - little

salt - little

arisi maavu - needed 400gms

hot water

Preparation

thokku making

1. In the dosa kal on stove, mix coconut , mix (kadala paruppu & ellu powdered from mixi )and jaggery fry till jaggery melts and become a dough, in that put cardamom

2.now jaggery dough is ready to make balls now.

shell making

1.mix arisi maavu salt with hot water and make shell and keep jaggery dough and keep like idly