Solais true chettinad kitchen

Nalinis kitchen
Annis Kitchen
Fried Rice:
1. Soak rice for half to one hour.
2. Boil basmati rice (1:2 depending on rice) for 2 ppl-1.25 cups rice. Keep in rice cooker, also
add oil (2 spoons)
3. Pour oil, put onion, fry to golden yellow.
4. Put cut carrot & beans and continue frying, also add salt.
5. Add boiled rice and pepper.
6. Fried rice ready.
Gravy:
1.
2.
3.
4.
5.
6.
7.
8.

Pour oil, put onion, fry to golden yellow. (Half onion)

Add tomato (1 tomato), pudina & coriander, cashew or Pottukadalai and keep frying.
Cool the above mixture and grind in mixer by adding water.
Boil the vegetables if required before hand. (For eg: Potato, Peas, Gobi etc..)
Pour oil, put onion, fry to golden yellow. (Remaining half onion)
Add the mixture prepared and add water(required gravy qty)
Add boiled vegetables. (Change 6 & 7 based on vegetable condition- boiled or not boiled)
Add Chilli powder (2 spoons), Malli powder (1/2 spoon), Garam masala (1/2 spoon), Salt
(required qty-add bit by bit), Turmeric powder (Pinch)
9. Keep boiling till gravy is ready.
10. Serve by garnishing.
Upma:
1. Roast rava in ghee or oil till it turns golden yellow colour, then keep it aside.
2. Pour oil, put kadugu, ulundhu and seeragam, curry leaf, red chilli (2 nos), onion, salt & fry till
onion turns golden yellow.
3. Add grated carrot and continue frying.
4. Pour water (1:2) and allow it to boil.
5. Put roasted rava and continuously stir till it is properly cooked.
6. Upma ready.
Chutney:
1. Add grated coconut(3/4), pottukadalai(1/4), green chilli or red chilli (2 nos), ginger,
seeragam, salt in the mixer.
2. First grind once to make an even mixture.
3. Now add water and grind once more to prepare required class of chutney.
4. Pour oil, put kadugu, ulundhu and curry leaf, fry and add to the above mixture.