Puliyodharai

Raw Rice – 2 cups

Tamarind Juice – 1 cup

Turmeric powder – 1/2 teaspoon

To fry and grind:

Red chillies– 4

Coriander seeds – 1 tablespoon

Bengal gram dhal – 1 tablespoon

Fenugreek seeds – 1/2 teaspoon

Hard Asafoetida – Gooseberry size

Sesame seeds - 1 tsp

Peppercorn - 1 tsp

For seasoning:

Gingelly Oil – 6 to 7 tablespoons

Mustard – one teaspoon

Red chillies – 5 to 6

Bengal Gram Dhal – 1 tablespoon

Groundnut – 2 to 3 tablespoons

Fenugreek seeds – 1/4 teaspoon

Curry leaves – few

Salt – 1 teaspoon or as per taste

Cook rice till soft (but not mushy). Put it in a plate or broad vessel and spread it. Sprinkle one or two teaspoon oil over it.

In a kadai put a teaspoon of oil and fry the ingredients given under “To fry and Grind” (hard asafoetida, bengal gram dhal, coriander seeds,fenugreek seeds.and red chillies). Cool it and powder it.

In another kadai put the oil and when it is hot add mustard. When it pops up, add Bengal gram dhal and fry till it turns light brown. Add ground nut, fenugreek seeds, red chillies and  curry leaves and fry for a while. Add turmeric powder and stir well.

Then add Tamarind juice along with salt and mix well. Close with a lid and let it boil on medium heat.

Once it is boiled well, add the ground spice powder to the tamarind mixture. Mix well and cook till the oil floats on top. Remove it from stove. It look like tamarind paste and called “Pulikaichal”.

Add required Pulikaichal (Tamarind Paste) gradually to cooked rice and mix gently. When mixing you can add one or two teaspoon gingelly oil.

Chicken 65

Chicken 65 is a spicy, deep-fried Chicken dish originating from Chennai, India.

It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish.

Chicken (Thigh and Drumsticks) - 1/2 lb., boneless, 1" cubed

Ginger Garlic paste - 1 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Garam Masala powder - 1 tsp

Salt

Pepper

Lemon Juice - 1 tbsp.

Corn Starch - 1 tbsp.

Egg - 1/2

Oil

Curry Leaves

In a bowl add the Chicken along with Ginger Garlic paste, Turmeric, Chilli powder, Garam Masala, Salt, Pepper, Lemon Juice, Corn Starch and Egg. Marinate the Chicken in this mixture for 1 hour.

Deep fry the Chicken pieces in hot Oil until golden and crisp. Remove from heat and transfer to a paper towel lined plate.

Deep fry Curry Leaves in the same Oil and garnish the Chicken.

Banana Dosai

Banana - 4, ripe

Cashew - 1 tbsp., broken

Raisin - 1 tbsp., chopped

Cardamom powder - 1 tsp

Rice flour - 1/2 cup

All Purpose Flour - 1/4 cup

Sugar - 2 tbsp.

Salt

In a bowl add the Bananas and mash them with a fork. To the mashed Bananas add Cashew, Raisins, Cardamom powder, Rice flour, AP Flour, Sugar and Salt. Mix well.

Heat a griddle on medium heat. Add tablespoons of batter on the hot griddle in medium heat. Drizzle Ghee on the Dosai and cook until the edges turn golden. Flip the Dosai and cook for another 1 minute or so until cooked through. Serve warm.