Potato Bonda

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Potato 2
Onion 1 finely chopped
Ginger 1 small piece
Fennel seeds 1/2 spn
Curry leaves few finely chopped
Corriander leaves few finely chopped
Green chillies 2 finely chopped
Turmeric 1/4 spn
Salt as required
Oil for deep frying
Besan flour 1 cup
Rice flour 2 spn
Chili powder 1 spn
Ajwan seeds or cumin seeds 1/2 spn
Hing 1/4 spm
Baking soda a pinch optional

Boil potatoes and peel of the skin..
Mash it and keep aside..
Heat 2 spn oil in a pan..
Add Fennel seeds and finely chopped ginger..
Add curry leaves and green chillies saute well..
Add onions..
Add salt..
Fry until translucent..
Add little turmeric ..
Fry again for a minute..
Add mashed potatoes and Corriander leaves..
Mix well..
Let it cool..
Meanwhile make batter for bonda..
In a mixing bowl add besan flour,rice flour,chilli powder, ajwan seeds, hing,baking soda a pinch,salt as required..
Add water little by little make it as thick consistency batter..

Now make small balls with potato masala..
Heat oil for deep frying..
Dip the potato balls in the besan batter..
Put it in hot oil..
Repeat the process..
Fry until all sides changes golden brown..
Serve hot with chutney or ketchup..

Instant Milk Cake (kalakand)

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Condensed milk 200 ml(sweetened)
Paneer 200g (grated)
Milk powder 3 spn
Cardamom powder 1/2 spn
Ghee 2 spn
Badam and pistachios crushed 2 spn
I used only badam..
Saffron 1/2 spn optional

In a pan take paneer, Condensed milk, milk powder..
In medium flame saute the ingredients until it turns thick consistency..
It may take nearly 6 to 8 minutes or more..
Add Cardamom powder ,saffron and a spn of ghee at this stage..
Once all mixed well wait until it did not stick in pan.. like a tight dough ..
Greese a plate or pan with ghee..
Put the milk cake in it..
Sprinkle crushed badam and pista on top..
Let it cool down..
Make pieces and store it in a box..
Serve chill…
Use freshly made paneer if possible..
Yummy milk cake ready…

Fish Gravy with Coconut Flavor

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Fish 1/2 kg (I used salmon)
Onion 1 big size
Tomato 2
garlic paste 1 spn
Fenugreek seeds powder 1/2 spn
Curry leaves few
Mustard seeds 1/2 spn
Turmeric 1/2 spn
Chilli powder 2 spn or 1 spn (depends on spice level)
Corriander powder 2 spn
Fennel seeds powder 1 spn
Tamarind juice 1 cup
Grated Coconut 1 cup
Salt as needed
Coconut oil 3 spn

Cut n clean the fish with turmeric..
Grind coconut into a fine paste with little water..
Heat pan
Add oil
Add mustard, fenugreek seeds powder, curry leaves one by one..
Fry for a while then add onion..
When it turns into golden brown add green chillies and garlic paste..
Fry until raw smells leaves..
Add turmeric, chilli powder, corriander powder, Fennel seeds powder, and salt..
Add tomatoes fry until mushy..
Now add tamarind juice..
Cook until oil separate from gravy..
Add Coconut paste..
Adjust the water level for ur preferred consistency
Let it boil well..
Once it started boiling add fish pieces
Turn the flame into medium
Chk salt
Once fish cooked well turn off the heat..

Serve hot..,.

Mushroom Biriyani Ambur Style One Pot

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Biriyani day special..
Seeraga samba rice 2 cups
Mushroom 250g
Onion 2 big thinly sliced
Tomatoes 2 big finely chopped
Cinnamon 1 piece
Cloves 3 to 4
Cardamom 2
Star annise 1
Bay leaves 1
Garlic paste 1 spn
Ginger paste 1 spn
Red chili paste 2 spn (dry roast then grind into fine paste with little water)
Corriander leaves one handfull finely chopped
Mint one handfull finely chopped
Curd 100 ml
Lemon juice 1 spn
Salt as required
Oil 100 ml

Wash and soak seeraga samba rice and keep aside..
Heat a heavy bottom pan or nonstick pan..
Add onion and oil..
Add all live spices too (cinnamon, cloves, cardamom, star annise and bay leaves)
Fry until onion turns into golden brown..
Add garlic paste..
Fry for 2 minutes..
Add ginger paste..
Fry again..
Add chili paste..fry for 1 more minute..
Add salt now..
Adjust the chili paste as per spice level..
We’re not going to add any spices or masala..
Add in tomatoes fry until mushy..
Add corriander and mint leaves..
Saute for a minute..
Add mushrooms..
Saute for few seconds..
Add lemon juice now..
Fry for few minutes..
Add curd now..
Fry for 30 seconds then add 1.5 cup water..
Check salt..
Cover and cook for 3 to 4 minutes in high flame..
Add soaked rice
Mix well..
Cover the pan .. keep the hot rice water pot on top of it..
Let it cook in medium flame for 1 to 2 minutes..
Once steam comes out keep the flame low..
Let it cook for 15 minutes..
After 15 minutes our ambur Mushroom biriyani will be ready..
Mix gently..
Serve hot with raitha or desired gravy…
Use seeraga samba rice for this biriyani..

Raw Banana/Vazhaikai Varuval/Fry

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Raw banana 2 big ones
Onion 1 thinly sliced
Tomato 1 thinly sliced
Ginger garlic paste 1 spn
Fennel seeds powder 1 spn
Chili powder 1 spn
Turmeric 1/2 spn
Sambar powder 1 spn optional
Salt as required
Oil 3 spn
Mustard seeds 1 spn
Hing 1/2 spn
Curry leaves few

Peel the skin and cut the banana into slices..
Boil water..
Add the banana pieces with little salt..
Cook only 50%..
Drain the water and keep aside..

Heat oil in a pan..
Add mustard seeds..
Add hing..
Add curry leaves..
Add onions fry until brown..
Add ginger garlic paste fry until raw smell leaves..
Add spice powders saute again..
Add Tomatoes and salt..
Fry until mushy..
Add little water..
Cook until oil separate from gray..
Add the cooked banana pieces..
Flip until the masala coat well with banana..
Cook until banana becomes crispy..
Serve hot..

Pineapple Chicken Gravy

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Chicken 1/2 kg
Onion 1 thinly sliced
Tomato 1 thinly sliced
Garlic 4 to 5 crushed
Curry leaves few
Mustard seeds 1 spn
Turmeric 1/2 spn
Chili powder 1 spn
Chicken masala 1 spn or garam masala
Pineapple 1/2 to 1 cup diced
Corriander leaves for garnishing
Salt as required
Oil 2 spn

Heat oil in a pan..
Add mustard seeds..
Add curry leaves..
Add in Garlic fry until brown..
Add in onions fry until it turns golden brown..
Add tomatoes..
Now add salt and all spice powders…
Fry for few minutes..
Add chicken fry well…
Add water only if required or add less water..
Cover and cook for few minutes…
Once chicken is cooked add Pineapple pieces..
Cook for 2 more minutes..
Adjust salt and spices..
Garnish with Corriander leaves..
Yummy Pineapple chicken gravy is ready..

Fryum / Rice Vadagam

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Cooked rice 1 cup (i used leftover rice soaked in water overnight)
Chilli powder 1 spn
Cumin seeds 1 spn
Salt 1/2 spn or less
Hing 1/4 spn

Soak rice for about 1 or more hours if using freshly cooked rice..
Drain water completely from soaked rice..
In a mixi put all ingredients..
Grind it into coarse paste..
It should not be watery…
Make small shape randomly and arrange it in a big plate..
Leave it under sunlight for 2 to 3 days..
If no sunlight keep it near heat place..
It may take few more days to dry..
Store it in a airtight container…
Fry in hot oil whenever required…

Dosakaya Pappu Andhra Special

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Dosakai 3 small ones
Toor dhal 1 cup
Onion 1 diced
Tomato 1 diced
Garlic pods 5 to 6 crushed
Turmeric 1/2 spn
Chili powder 1 spn
Green chillies 3
Red chillies 3
Curry leaves few
Oil or ghee 2 spn
Mustard seeds 1 spn
Cumin seeds 1 spn
Hing 1/4 spn
Tamarind a small piece optional
Salt as required

Peel the skin and remove the seeds from dosakai.. cut into dices..
In a pressure take washed toor dhal, dosakai,onion,tomato, few curry leaves, green chillies, turmeric, Chilli powder, few drops of caster oil or regular oil..
For 1 cup dhal take 3 cups of water..
Cover and cook for 3 whistle..
Once the pressure is down add salt and Tamarind piece..
Mash it well..
For seasoning
Heat a pan..
Add oil or ghee..
Add hing..
Add mustard seeds and Cumin seeds..
Add red chillies..
Add crushed garlic and curry leaves
Fry until garlic turns brown..
Add it to the dhal..
Mix well..
Serve hot…

Ambur Chicken Biriyani

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Chicken 1/2 kg
Seeraga samba rice 2 cups
Onion 2 big thinly sliced
Tomatoes 2 big finely chopped
Cinnamon 1 piece
Cloves 3 to 4
Cardamom 2
Star annise 1
Bay leaves 1
Garlic paste 1 spn
Ginger paste 1 spn
Red chili paste 2 spn (dry roast then grind into fine paste with little water)
Corriander leaves one handfull finely chopped
Mint one handfull finely chopped
Curd 100 ml
Lemon juice 1 spn
Salt as required
Oil 100 ml

Wash and soak seeraga samba rice and keep aside..
Heat a heavy bottom pan or nonstick pan..
Add onion and oil..
Add all live spices too (cinnamon, cloves, cardamom, star annise and bay leaves)
Fry until onion turns into golden brown..
Add garlic paste..
Fry for 2 minutes..
Add ginger paste..
Fry again..
Add chili paste..fry for 1 more minute..
Add salt now..
Adjust the chili paste as per spice level..
We’re not going to add any spices or masala..
Add in tomatoes fry until mushy..
Add corriander and mint leaves..
Saute for a minute..
Add chicken now..
Saute for 3 minutes..
Add lemon juice now..
Fry for few minutes..
Add curd now..
Fry for 30 seconds then add 1.5 cup water..
Check salt..
Cover and cook for 3 to 4 minutes in high flame..
Mean while heat 2 litre water in a separate pan..
Add 1 spn salt..
Add soaked rice(soak atleast 30 to 45 minutes)
Cook only for 2 minutes in high flame..
Drain water completely..
Add the rice immediately to the chicken masala pot..
Just add it on the top..
Water should cover the rice..
Adjust water if required..
Use the drained rice water..
Cover the pan .. keep the hot rice water pot on top of it..
Let it cook in medium flame for 1 to 2 minutes..
Once steam comes out keep the flame low..
Let it cook for 15 minutes..
After 15 minutes our ambur biriyani will be ready..
Mix gently..
Serve hot with raitha or desired gravy…
Use seeraga samba rice for this biriyani..

Kovakai (Tindora) chutney/ Thuvayal

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Kovakai 200g
Onion 1 diced
Tomato 1 diced
Garlic 5 to 6 pods
Red chillies 4 to 5
Green chillies 2 to 3
Curry leaves few
Urad dhal 1 spn
Toor dhal 1 spn
Channa dhal 1 spn
Pepper 1 spn
Cumin seeds 1 spn
Corriander seeds 1 spn
Sesame oil or regular oil 4 spn
Mustard seeds 1 spn
Tamarind small piece optional
Coconut 1/4 cup grated optional
Hing 1/4 spn
Salt as required

Clean and cut the kovakai ..
Heat 3 spn oil in a pan
Add the Kovakai with little salt..
Fry until the veggies cooked soft..
Remove it from pan ..
Leave the oil take only the veggies..
Keep aside..
Heat the same pan ..
Add 1/2 spn oil.if required..
Add urad dhal, channa dhal,toor dhal, pepper..
Fry for 1 minute in medium flame..
Add Cumin seeds and Corriander seeds now..
Saute again..
Add Green chillies and red chillies..
Add garlic, onion fry until translucent..
Add tomatoes and few curry leaves fry until tomatoes turn mushy..
Add the cooked kovakai along with tamarind if you are adding..
Add Coconut too..
Turn off flame..
Make it cool..
Once cool down grind it into a coarse chutney..
Add very little water only if required..

Heat 1/2 spn oil in a pan
Add hing
Add mustard seeds and curry leaves..
Pour it into the chutney…
Using Sesame oil will enhance the taste than other oil..
Perfect combo for hot rice , idli dosa’s…