Tamarind Rice ( Temple Style)

Tamarind - Big Lemon Size
Boiled Rice - 3 cups
Mustard and urud dhal- 1 tsp
Channa Dal - 2 tsp
Red chilli - 5-7 nos
Curry Leaves - few
Hing - 1 pinch
Cashews - 10 nos
Turmeric powder - 1/2 tsp
Ground nuts - 1/4 cup ( half powdered)
Gingelly oil and salt as required


To fry and grind into powder

Red Chilli - 5 nos
Channa Dal - 2 tsp
Coriander seed - 2 tsp
fenugreek - 1/4 tsp
sesame seeds - 1 tbsp

Heat a pan and fry them in a drop of oil cool it and grind it into a powder.


Method :

1.Pressure Cook Rice and put it on a plate and cool it, Keep Aside.

2. soak and Squeeze tamarind into thick pulp and keep Aside

3. In a pan, add oil and when heats add mustard and Urud dhal to this when it splutters add the other items Channa dhal, cashews,curry leaves, hing, red chilli and fry it..don't leave it to go black.

4. Add tamarind Pulp to this and add salt and turmeric powder and leave it to boil.

5. Wait till oil oozes out and pulp thickens.

6. Before you switch of the flame add 2 tsp of ground powder and mix it and cool it.

7. Now Add the tamarind mix to the rice and put the remaining ground powder and ground nuts(half powdered) to this and check salt and mix them well. Add 2 tsp of gingelly oil to this mixture to make the rice soft.

8. Serve with papad or apalam

I have not added Much of nuts to this as my child wont like it. but you can add more channal dhal, chilli,ground nuts etc.

Chicken Noodles

Noodles - 2 packets
Chicken - 1 cup (boneless cooked)
Onion - 1 big sliced
Capsicum - 1 cup
carrot - 1/2 cup
Cabbage - 1/2 cup
Ginger garlic paste 1 Tbsp
Egg - 3 num
Soya sauce - 2 tsp
Red chilly sauce - 2 tsp
White or black pepper - 2 tsp
Ajinamoto - 1 Tsp
Oil, salt as required.

For Making chicken
Batter

Red Chilli Sauce - 1 Tsp (Insted of this you can also use Chilli powder)
Ginger Garlic Paste - 1 Tsp
Corn flour - 1/2 cup
Maida - 2 tbsp
Pepper - 1 tsp
Kesari powder 1 pinch
Salt As required

Method :
1. Boil noodles with a drop of oil and when its cooked run thorough the cold water, drain the water and keep aside in a plate. If you are boiling noodles in Microwave then microwave it on hight for 8 to 10 mins and do as above.

2. Marinate chicken with the above batter ingredients for 30 mins and deep fry in oil and cut them into small pieces and keep aside.

3. Now in a Pan add oil and when its heats add onion and saute it, Add chilly sauce and Ginger garlic paste and stir again.

4. Add the cut vegetables like carrot, capsicum, cabbage and stir it, close the lid and wait until its cooked.

5. Now add the eggs to this and keep siring to scramble it, add little salt and Ajinamoto and mix it well.

6. Add chicken to this give a mix and add boiled noodles little by little and keep stirring for the vegetables, and egg to mix well.

7. Check salt and if needed add as required, add pepper and soya sauce to this and mix well until the mixture blends well. Ones its done stop the flame

8 Serve hot. with chilly chicken, or any spicy gravies.

I have not added spring onions or Coriander leaves, as My son doesn't like them. You can add it.Beans can also be added.

Bread Pakoda

Bread - 6 slices
Onion - 2 chopped
Ginger - 1 tsp grated
Green chilly - 1 or 2 Chopped finely
Curry leaves few
coriander leaves few
Rice Flour - 4 Tbsp
Roasted Gram dhall - 4 tbsp ( Pottukadalai Mavu)
Cashew nuts - 1 tbsp Broken
Peanuts - 2 tbsp Broken
salt, water and Oil As required.

Method:

1. Powder the bread slices in a mixer and add all the above ingredients to it and Salt as required. Red Chilly powder or pepper can be replaced with green chillies. As some kids may not want green chilly.
2. Add little water to this mixer and mix it to get a dough texture. It can be a lose dough as its pakoda.
3. In a Vok, add oil for deep frying and put the bread mixture slowly batch by batch to get this cooked and changes to golden brown.
4. Serve hot with Tea in the evening. Its a good snack in the evening.

You can also store this in a Air tight container for a couple of days.