Egg Pulao

Chole Chaat

1 cup chickpeas - soaked in water for 8 hours, drained, and pressure cooked for 3 whistles

2 tbsp oil

1/4 cup besan

1 tbsp grated ginger

1 seeded minced green chili

1 1/2 tsp salt

1 tsp black salt

1/2 tsp black pepper

1 tsp roasted cumin powder

1 tsp mango powder

1 tsp garam masala

2 tsp lemon juice

1/4 cup tamarind chutney

Heat oil in a saucepan and add besan, stirring until it turns golden brown.

Add grated ginger, minced green chili, and cooked chickpeas to the besan.

Season with salt, black salt, black pepper, roasted cumin powder, mango powder, and 1/2 cup water.

Lightly mash the chickpeas and let it simmer on low heat for 10-15 minutes.

Remove from heat and stir in garam masala and lemon juice. Allow it to rest for at least 30 minutes.

Before serving, drizzle with tamarind chutney and garnish with minced ginger, green chilies, tomatoes, and lemon wedges.

Serve with toasted bread slices, French bread, or crispy potato wedges.

Puttu Payaru

Puttu Maavu - 2 cup

Coconut - 2 cup, grated

Salt

Green Gram - 1 cup, soaked and pressure cooked with Salt

Banana

Pappadam

In a bowl add the Puttu Flour along with required Salt and mix well. Sprinkle little warm Water on this mixture and mix well.

Heat ½ cup Water in a pressure cooker and close the lid. In a Puttu kuzhal add 1 tbsp. Coconut followed by 2tbsp. Puttu Flour mixture. Repeat this till the Puttu Kuzhal is filled to the top. Place the Puttu Steamer on top of the pressure cooker and let steam. When steam starts coming out from the top of the Puttu Steamer; about 10 min remove from heat and transfer to a platter.

Transfer to a plate and serve hot with Payaru, Pappadam, Kadala Curry and Banana.