Paneer subji

Paneer subji
#Pot in pot 
2.5ltr pressure pan
Layer 1: 100gms butter
Layer2: chopped onions 2
Layer 3: chopped tomatoes 2
Layer 4: 1 tsp of ginger garlic and green chilli paste
Layer 5: 1 tsp dhania jeera powder, chilli powder and salt
Mix paneer cubes with 1/4 cup curd, ggc paste,salt and chilli powder
In a vessel and place it in the cooker over the layers.
Close and cook on high flame for 3 whistles. Release pressure 
Take out the vessel, blend the cooked onion and tomato masala 
Now add the paneer to this. I added 3/4 cup hot water to the base to get desired consistency. 

Kathirikkai kalyana gothsu

kathirikkai kalyana gothsu and green grapes pickle
Gothsu - pot in pot

1)Green grapes pickle - Wash grapes, add salt,chilly powder,hing mix well. Do tadka with mustard!
In a 2.5 ltr pressure pan
2) Kalyana gothsu
Layer 1: 1/4 cup water, 2 tsp oil
Layer 2: cubed brinjal 1 1/2 cup
Layer 3: chopped tomato 1
Layer 4: sambar podi 3 tsp, salt 1 1/2 tsp, a small piece hing.
Take smaller vessel, add the soaked 1/4 cup mung dhal and 1 tbsp Channa dhal with enough water to cover the dhal.
Place this over the layered vegetables, close and cook on high for 3 whistles.
Allow the pressure to settle, open, mash the dhal and mix with vegetables.
Add enough water to get desired consistency.

Thiruvadhirai kali and Ezhuthaan kuzhambu

OPOS Thiruvadhirai Kali recipe :
Mix 1.5C jaggery with 3C water & filter. Add 1/4C (grated coconut, ghee, ch cashew), 1/2tsp cardamom powder & 1/4tsp salt. Cook for 1 whistle on high heat. Release pressure. Mix in 1C well roasted rice grits. Close and serve after 20 mins.

Ezhuthaan kuzhambu
Fry in a tsp of oil and grind it to a paste
Channa dhal 1 tbsp
Dhania 2 tbsp
Red chillies 12
Grated coconut 1 cup
4 ltr PC
Layer 1: 4 tsp oil, 1 cup water
Layer 2: 5 cups of vegetables cut into big chunks ( raw banana,brinjal, sweet potato,carrot, avarakkai, beans,mochai, both poosanikkai )
Layer3: ground paste,salt, a big piece of hing
Layer 4: cooked dhal 1 cup, curry leaves, 3 slit green chillies
Closed the PC and cooked for 4 whistles. Allowed the pressure to settle.
Opened and mixed, added little more hot water for the desired consistency.

Watermelon rasam

2 ltr pc 
layer 1: cut fruits 2 cups
layer 2: tam paste 2 tbsp
layer 3: rasam powder 1 1/2 tsp, salt 1 1/2 tsp,hing a small piece,and 1/4 tsp turmeric powder
closed and cooked in high for 3 whistles. Released pressure,blended and strained the rasam
added the my special rasam powder, gave tadka in ghee with mustard and jeera. Garnished with coriander leaves
My special rasam powder
This my amma makes, she taught me. She used it in pineapple rasam and lemon rasam. I grind this and store.
dhania 2 tbsp
jeera 2 tsp
red chillies 6
no need to roast, just grind it into a coarse powder.

Puli Milagai

Puli milagai (with capsicum & green chillies)
Capsicum 3 de seed and cut into cubes. I used red & green
Green chillies 5 chopped
Tamarind paste 4 tbsp 
Hing a small piece
Salt 1 1/2 tsp
Turmeric 1/2 tsp
Jaggery 1/4 cup
Oil 1 tbsp 
Water 1 tbsp 
In the pressure cooker add oil, capsicum,chillies,tam paste,hing,salt,jaggery,turmeric water and cooked in medium flame for 3 whistles. When the pressure subsides open the PC,puli milagai is ready!

Elumichangai oorugai

Elumichangai oorugai (lemon pickle)

Lemon 8 cut remove seeds & make it into 8 pieces

Green chillies 3 cut into small pieces

Ginger 2” piece chopped into small pieces

Chillie powder 4 tsp

Salt 3 ½ tsp

Hing ½ tsp

Turmeric powder ½ tsp

Sesame oil 3 tbsp

Mix everything together, rest for 10 minutes. Take a  pressure cooker, add the mixture

And cook in medium flame for 4 whistles. Allow the steam to settle.

 Open the cooker and the pickle is ready to use! 

Pottukkadalai thenkuzhal

pottukadalai  thenkuzhal

Rice flour 2 cups

Pottukadalai (fried gram) - 1/4 cup

Dry red chillies 3

Hing ½ tsp

Hot oil  2 tbsp

Salt 1 tsp

Omam  1 tsp

Oil for frying

Grind pottukadalai with red chillies, hing and salt to a nice flour.

Mix rice flour, pottukadalai flour & omam, to this add hot oil add mix it to

Bread crumbs texture. Then add water little by little to make a smooth dough.

Choose the design you want & make thenkuzhal as usual.

Once the oil becomes hot, keep the flame in medium throughout.

Pottukadalai thenkuzhal

Rice flour 2 cups

OPOS podi 3 tbsp

Hot oil  2 tbsp

Omam  1 tsp

Oil for frying

Mix rice flour, OPOS podi & omam, to this add hot oil add mix it to

Bread crumbs texture. Then add water little by little to make a smooth dough.

Choose the design you want & make thenkuzhal as usual.

Once the oil becomes hot, keep the flame in medium through out.