Vendakkai puli kuzhambu is one of the specialties from Kongunadu, I mean this is the way we cook. Freshly ground Masalas spreads the aroma and sure everyone would love it. This can be eaten with white rice or curd rice.
Onion / Vengayam
Sorakkai Paal Curry / Pal Sorakai Poriyal / Bottle Gourd Milk Gravy
Lot of us know to cook bottel gourd in one or two ways to make a fry or some sweet recipe. I should say this is the best recipe i had with Bottle Gourd. Once of my friends who was my roommate too cooked this when we were staying together, I just loved it in the first attempt itself. Bottel gourd with ghee and milk should be a perfect combination to mix with white rice, can also be eaten with Chapathi or roti.
Hotel Sambar / Tiffin Sambar
Any one would be delighted to hear the recipe cooked with restaurant style at home. I am sure of that kind. This is a tamilnadu style Hotel Sambar more like Saravana Bhavan Sambar. I love this with idili, dosa, pongal and other tiffin items. The ground Masala added at the end gives the extra taste.
Onion Samosa with Puff Pastry
This snack is apt for evening crunching. It’s very easy to prepare and tastes good. These kind of puffs we get all over Tamilnadu with bit of stuffed masala added with Vegetables. The same method can be followed to prepare vegetable samosa or Veg Samosa with the vegetable fillings.
Nattu Kozhi Kulambu / Chicken Gravy
This is some what similar to the way we prepare chicken kuzhambu at kongunadu houses. We don’t add star anise, black stone flower. I added those to get the extra aroma which suites well for idili and dosa. Preparing this with the whole chicken gives an extra ordinary taste. Chicken thighs or breasts can also be substituted but will get the taste little closer to the original.
Gongura Chicken Gravy / Pulichakeerai Chicken Gravy
Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. This is an authentic spicy Andhra Gongura Chicken Recipe.
Chicken Biryani Tamilnadu Style
Biriyani is one of the famous foods in India. The way of making differs all over India with slight taste variations. Taste of the biriyani lies in the ingredients added and mainly depends on the order in which they are added. This is a very simple recipe used mostly in the southern state of Tamil Nadu.
The same procedure can be used to make Veg, Mushroom Biriyanis taking out the Chicken and related marination stuffs. Taste and Flavor of the biryani comes well when you trial it for more number of times. I added Orange Food Color- 1/4 tsp to get this color.
