Ingredients :

For the mix
• Coriander seeds-2 tsp
• Channa dhal-1 tsp
• Fenugreek seeds-1/2 tsp
• Red chillies-8
• In a kadai dry roast all the items in low fire for 5 to 6 minutes and grind it in the small jar of the mixie

Ingredients for the Rice:

• Raw rice-2 cups
• Tamarind-size of a small lemon
• Curry leaves-little
• Turmeric powder-1 tsp
• Asafoteds-1/2 tsp
• Ground nut-2 tsp

To season

• Mustard seeds-1 tsp
• Channa dhal-1 tsp
• Curry leaf-little
• Red chillies-2(If the mix is not used use 6 more chilies)

Method:

• Keep the kadai in the stovePour four table spoons of gingili oilSeason with items given in ‘To season’Add the groundnut also and roast for 2 minutesDissolve the tamarind in ½ cup of water
• Add this water into the kadaiAdd the grinded mixAdd little turmeric powder,asafoteda powder and required salt(2 to 3 table spoons, Remember salt is needed for the rice too)
• Keep the stove in sim and cook till oil separatesNow The Puliyodarai mix is ready
• Cook the rice with little less water than usual in such a way that they do not stick to each otherTransfer the rice into a flat bottom vessel.
• Add 1 tablespoon oil, mix well and allow it to cool .Once the rice cools ,little by little add the Puliyodarai mix into the rice and mix well.
• If there is extra mix, it can be stored for future use. It can be even kept outside. It will not get spoiled for 10 days .If refrigerated the mix will stay fresh for a longer time

Ingredients:

• 1½ cup Grated Carrots
• 1 cup Flour
• ¾ tsp Baking Powder
• 2 Eggs
• 1 cup Sugar
• ¾ cup Vegetable Oil
• ½ tsp Cinamom Powder
• ¼ tsp Salt

Method:

• In a bowl add the eggs and the sugar. With an electric beater, beat them till you get a thick, creamy, off-white coloured mixture. It should take you about 3-4 mins.
• Now add all the other ingredients into this mixture. Using a ladle mix the batter well.
• Take a 9”x9” square baking dish (or any other shape with similar capacity).
• Apply oil to its sides and bottom.Cut a butter paper in the size of the baking dish’s size.
• Grease it baking on both sides with oil and place it in the baking dish.
• Pour the cake batter into the baking tray.For baking in an oven preheat the oven.
• Then bake the cake at 180 dgree temparature, for about 20-25 minutes till it is done and the cake gets a nice brown colour on the top.
• You should keep checking in between, piercing the cake with a toothpick or a fork to see if the cake in done in the center. If nothing sticks to the toothpick, then the cake is done.You may also micro cook the cake on high for about 10-12 minutes.
• It should be done by then. For the browning, use the grill-combi option during the last 2-3 minutes.Cool the cake and then run a knife along the edges.
• Turn the cake upsidedown on to a platter, remove the butter paper, slice and serve.

Ingredients:

• 800-900 gms of Chicken (10-12 Medium Pieces)
• 1 Medium Onion
• 1 Small Tomato
• 3 Green Chillies
• 1 tsp Garlic Paste
• 1½ tsp Dhania (Coriander) Powder
• ½ tsp Haldi (Turmeric) Powder
• ½ Chillie Powder
• ½ tsp Nutmeg Powder*
• ½ cup Curd
• 4 tbsp Oil
• Salt to taste

Method:

• Clean the chicken piecesSlice the oinion, chop the tomato and slit the chillies.Now in a pan heat the oil and add the onions. Fry till translucent.
• Now add the green chillies and the tomatoes.Then add the garlic paste, coriander powder, turmeric powder and the chille powder.
• Add a little water and salt and fry the masala well.Once dry, add a little more water and stir till oil starts separating.Now add the nutmeg powder and the curd. Stir and cook till oil separates.
• Then add the chicken pieces and the remaining salt as per your taste.Stir and cook the chicken pieces on high flame along, till all the water evaporates from the gravy and it becomes completely dry.
• Add a cup of water, stir and cover kadai with a lid. Simmer and let the chicken cook until soft.Uncover the lid and keep the heat on till the excess water evaporates and oil starts to separate from the gravy.
• Remove from flame and serve hot.

Ingredients:

• 1/2 Kg Red Chilli
• 1/2 Kg Dhanya (Coriander Seeds)
• 50 Gms Cumin Seeds
• 50 Gms Fennel Seeds
• 20 Gms Pepper
• 10 Gms Fenugreek
• 100 Gms Raw Rice
• 50 Gms Kadalai Paruppu( Channa Dhal)50 Gms
• Thuvaram Paruppu (Toor Dhal)50 Gms
• Curry Leaves Dried
• 1 No. Turmeric

Method:

• Slightly roast all items except Red chillies in a pan with out oil.
• Dry Red chillies in the sun.Mix all items and grind to a fine powder in the mill.

Ingredients:

• 1 cup Urad daal
• 7-9 Dry red chilli
• 1/4 tsp Asafoetida
• A sprig Curry leaves
• 1 tsp Oil
• Salt to taste

Method:

• Heat the oil in a pan and roast all the ingredients until golden brown.
• Cool it and powder it in a mixie.
• Store in air tight container for future use.

Ingredients:

• 25 gms cinnamon
• 25 gms cloves
• 25 gms cardamom
• 1 no. nut meg
• 1 no. nutmeg flower
• 4 no. star anise
• 2 no. marati mokku
• 10 gms fennel seed
• 10 gms cumin seed
• 10 gms pepper
• 3 no. bay leaves

Method:

• Roast all slightly in the pan with out oil.Make into a powder in the mixie.
• This powder can be used in the veg and nonveg Chettinad items.