Chicken Biriyani

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Noodles

Mango Achar-Maanga oorugaai

• This achar-pickle takes one year for the preparation.
  
• First of all select and by good raw mangoes of medium size.
  
• wash and dry them and cut them into four  .Remove the seed.
  
• Now take a jar and put the pieces and add plenty of salt so that it forms a layer above the mango pieces.This will not allow air to pass in.
  
• Close the jar and keep it for preservation.
  
• It will not get spoiled for three years.
  

After six months take some  30-40 pieces and season it with mustard oil,methi powder,asafoetida,jeera powder,mustard seed powder,curry leaves,ginger, garlic.

Paruppu Vadai of Tamil Nadu

Things you need

• 1 cup Bengal gram/Gram dal
• 2 tsp Ginger Garlic chopped
• 2 Green chilies, chopped
•  Coriandar leaves
• 1 cup Onion , chopped
• 2 tsp Salt or to taste
• Oil for deep frying

The way to make

• Wash and soak dal for 3-4 hours.
• Keep 2 tbsp. dal aside for later use; grind the rest, coarsely without adding water.
• Mix all other ingredients(onions,green chilies,,ginger garlic paste,coriander leaves), including whole dal.
• Heat oil, make pattie shaped rounds with moist palm.
• Let carefully into the hot oil.
• Fry first one side then the other till golden brown.
• Serve hot with green chutney, tamarind chutney, ketchup or hot tea.

Cauliflower Soup

  florets of a cauliflower
1 peeled and diced potato
2 c. of vegetable stock
1 c. of milk
1 spoon refined edible oil
1 chopped onion
6 cloves of (big)garlic
1 tomato
coriander leaves
1 green chilly

Saute some onion , garlic and the green chilly (in oil) over medium flame for approx 5 min.

Pour in your cauliflower ,tomato and potatoe.

Saute this for approx. 5 min.

Slowly add in your stock, letting this boil now more than a minute before allowing to simmer.

Now you want to pour in your milk and stir well.

Add a dash of salt and pepper!

garnish with coriander leaves

serve hot and Enjoy.