Sambar rice

Serve - 4

Ingredients

Onion - 1
Shallots - 2
Tomato - 2
Drumstick - 1
Carrot - 1
Bean - 1/2 cup
Peas - 1/4 cup
Potato - 1
Rice - 2 Cups
Toor Dhal - 1/2 Cup
Green Chillies - 2
Garlic - 2
Red Chilli Powder - 2 tsp
Coriander Powder - 2 tsp
Turmeric - 1/4 tsp
Sambar Powder - 1 tsp
Salt to taste
Coriander leaves - 1 Cup
Curry Leaves - 6 or 7
Tamarind Juice - 1/4 cup
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Red Chillies - 2
Asafoetida - a pinch
Oil required quantity

Method

     Pressure cook toor dhal,shallots,garlic and green chilli.
     Soak rice in water for 1 hour.
     Chop onion,tomatoes and vegetables.In a pan,add oil,mustard seeds,red chillies,jeera and asafoetida.Add onions and saute until they are golden brown.Add tomatoes  and saute until they are soft.Add chilli powder,coriander powder,turmeric powder and sambar powder.Saute for 2 minutes.Add all the vegetables,curry leaves,coriander leaves,salt  and saute for 2 minutes.Close the lid and cook for 5 to 7 minutes.Add tamarind juice and cook for 3 minutes.Add 6 cups of water and allow it to boil.Add the rice and cooked dhal.Allow it to cook for 10 minutes or more until rice is well done with a mushy texture.
     Garnish with corainder leaves and add a tsp of ghee.Serve with mango pickle or papad.

Crab Kuruma

Ingredients

Crab - 1 kg

Onion - 1
Tomato - 1
Ginger Garlic - 1 tsp
Green Chillies - 5 or 6
Coconut - 1
Fennel Seeds - 1 tsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Leaves - 2 tbsp
Salt to taste
Oil - 2 tsp

Method

    Clean the crab.Grind coconut,green chillies,fennel seeds and cumin seeds and make it into a paste.
Heat oil in the pan.Add onion and little salt.Salt helps to soften the onion quickly.Saute until it is golden brown.Add ginger,garlic paste and chopped tomatoes.Cook until the tomato becomes soft.Add crab,turmeric,salt and 50 ml to 100 ml of water.Allow it to cook for 5 to 7 minutes.Add the ground paste,required salt and water.Cook for another 4 or 5 minutes.Remove from fire.Garnish with coriander leaves.
   Serve with rice or idli.


Note


* Crab color changes to orange when it is cooked.

Thakkali Thokku

Serve - 5

Ingredients

Tomato - 5
Tomato Paste - 1 Can [Optional]
Chilli Powder - 2 tsp
Curry Leaves - 5 or 6
Garlic Ginger Paste - 1 tsp
Gingely Oil - 3 or 4 tbsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Salt to taste

Method

Blanch the tomatoes.Allow it to cool.Blend it into a puree.
In a sauce pan,heat oil and add mustard seeds and fenugreek seeds.
Add tomato puree,tomato paste,ginger garlic paste,curry leaves,chilli powder and salt.
Cook on very low flame for about 30 to 45 minutes.
The gravy will become non sticky and oil will float.
Remove from fire.

Serve with rice,dosa,idli,chapathi.

Bhel Puri

Serve - 2 

Ingredients

Puffed Rice - 1 Cup
Finely chopped Onion - 1 Cup
Finely chopped Tomato - 1 cup
Grated Carrot - 1/2 Cup
Finely chopped Cucumber - 1/2 Cup
Finely chopped Corainder leaves - 2 tbsp
Lemon Juice - 1 tbsp
Red Chilli Powder - 1 tsp
Madras Mixture/Sev - 1 cup
Salt to taste

Method


Mix all the ingredients except puffed rice and coriander leaves.Finally add puffed rice and mix.
Garnish with coriander leaves.Serve immediately.

Vendaikai Poriyal

Serve - 2

Ingredients

Vendaika/Lady's Finger - 250 gm
Curry Leaves - 4 or 5
Coriander Powder - 1 1/2 tsp
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1 tsp
Urad Dhal - 1 tsp
Oil - 2 tsp
Salt to taste

Method

       Finely chop lady's finger.
       In a sauce pan,heat oil.Add mustard seeds and urad dhal.Wait until urad dhal turns golden brown.Add chopped lady's finger and saute for 3 or 4 minutes.Add red chilli powder,turmeric powder,coriander powder,curry leaves and salt.Blend them.Cover the lid and cook for 4 or 5 minutes.When the lady's finger is dry and non-sticky remove from fire.
     Serve with rice.

Corn Carrot Poriyal

Serve - 3

Ingredients

Boiled Sweet Corn - 1 Cup
Grated Carrot - 1 Cup
Onion - 1
Red Chilli Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - 1 tsp
Mustard Seeds - 1 tsp
Oil - 2 tsp
Salt to taste

Method

       In a sauce pan,heat oil.Add mustard seeds.Saute onions until translucent.Add red chilli powder,turmeric powder and saute.Add grated carrot,sweet corn and salt.Saute for 3 or 4 minutes.Cover the lid and cook for 3 or 4 minutes.Remove from fire.Garnish with coriander leaves.
      Serve hot with rice.

Vermecelli Coconut Burfi

Serve - 8

Ingredients

Vermecelli - 1 1/2 Cup
Grated Coconut - 1 Cup
Nestle Condensed milk - 1 Can
Saffron - pinch
Almonds  - 1 Cup

Method

       Blanch almonds and chop them.Dry roast vermecelli until it is golden brown.Soak saffron in 1 tsp of milk
In a sauce pan,mix condensed milk,vermecelli,almonds and saffron.Heat it and mix well.Keep stirring until the mixture doesnt stick to its sides.Remove from fire.
        Grease a flat plate with ghee.Spread the mixture on the plate of 1/2 inch thickness.Allow it to cool and cut it into squares.

Mochakottai Curry

Serve - 3

Ingredients

Mochakottai - 1 1/2 Cup
Onion - 1
Tomato - 1
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Coriander Leaves - 5 tbsp
Turmeric Powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp

Method
    Soak mochaikottai over night.Pressure cook for 2 or 3 whistles.
    In a sauce pan,heat oil and saute onions until it is translucent.Add ginger garlic paste and saute for 45 seconds.Saute tomatoes until it is soft.Add red chilli powder,coriander powder,cumin powder,turmeric powder and saute.Add the cooked mochaikottai and salt.Mix well.Cook for 4 or 5 minutes until they blend well.Remove from fire.Garnish with coriander leaves.
    Serve hot with rice or chapathi.

Masala Dosa

Serve - 3

Ingredients

To make filling

Potato - 3

Onion - 1

Green Chillies -3 or 4

Curry Leaves - 4 or 5

Ginger - 1 inch

Coriander Leaves - 3 tbsp

Turmeric Powder - 1/4 tsp

Channa Dhal - 1 tsp

Mustard Seeds - 1 tsp

Oil - 2 tsp

Salt to taste

To make Dosa

Idli rice - 2 Cup

Urad Dhal - 3/4 Cup

Salt to taste

Gingely Oil required quantity

Method

To make filling

     Pressure cook potato for 3 whistles.Remove from fire.Peel the skin.Mash it.Keep it aside.

     Finely chop onion,green chillies,ginger and coriander leaves.

In a sauce pan,heat oil and add mustard seeds and channa dhal.Saute onion until it is translucent.Add ginger,green chillies,few coriander leaves and turmeric powder.Saute and add mashed potato,salt and 250 ml of water.Blend well.Allow it to cook for 3 or 4 minutes.Remove from fire.Garnish with coriander leaves.

To make dosa  

   Soak rice and urad dhal in water for 4 hours.Grind it to form a thick batter.Leave it over night or for 12 hours to ferment.

   In a non-stick tava, smear the batter to form a cirlce.Sprinkle 1/2 tsp of oil.When it is half cooked,spread the masala on one half of dosa.When it is completely cooked,remove from fire.

   Serve hot with chutney. 

Spicy Chicken gravy

Serve - 2

Ingredients

Chicken - 500 gm
Chopped Onion - 1
Chopped Tomato - 1
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 2 tsp + 1 tsp for marination
Turmeric Powder -   1/4 tsp marination
Mint Leaves - 4 or 5
Coriander Leaves - 3 tbsp
Saunf - 1 tsp
Pepper Kernel - 1 tsp
Lemon Juice - 1 tsp
Salt to taste
Oil - 2 tsp

Method
    Marinate chicken with red chilli powder,turmeric powder,salt and lemon juice for 1 or 2 hours.
  In a sauce pan,heat oil and add saunf and pepper kernel.Saute onion until translucent.Add mint leaves,ginger garlic paste,coriander leaves and saute for 45 seconds.Saute tomato until soft.Remove from fire.Keep it aside and allow it to cool.Place the above mixture in a blender and blend until smooth.
  In the same sauce pan,add 1 tsp of oil and marinated chicken.Saute for 4 or 5 minutes until water starts to ooze out from the chicken.Add the chilli powder,ground paste and saute.Add 250 ml of water and allow it to cook for 20 minutes.When the chicken is done and gravy is thick,remove from fire.Garnish with coriander leaves.
  Serve hot with rice,chapathi or paratha.

Vegetable Rice

Serve - 3

Ingredients

Finely Chopped Beans - 1/2 Cup
Finely Chopped Carrot - 1/2 Cup
Finely Chopped Onion - 1 Cup
Green Chillies - 4 or 5
Ginger Garlic Paste - 1 tsp
Cloves - 1
Cinnamon - 1
Cardamom - 1
Coriander Leaves - handful
Basmati Rice - 2 Cup
Oil - 2 tbsp
Salt to taste

Method
           Soak rice in water for 30 minutes.
     In a sauce pan,heat oil and add cloves,cinnamon,cardamom.Saute onion until translucent.Add green chillies and ginger garlic paste.Saute for 45 seconds.Add chopped vegetables and salt.Cook for 3 or 4 minutes or until the color of vegetables changes.Add 4 cups of water and required salt.Allow it to boil.Add basmati rice and cook for 7 to 8 minutes or until done on medium flame.Remove from fire.Garnish with coriander leaves.
          Serve with raitha or any gravy.

Blackberry Smoothie

Serve - 2

Ingredients

Blackberry - 1 cup
Milk - 1 Cup
Vanilla Extract -1 tsp
Sugar - 3 tsp

Method

       Place all the ingredients in a blender.Blend until smooth.Serve cold.

Prawn Curry

Serve - 6

Ingredients

Prawn - 250gm
Tomato - 1
Ginger - 1 inch
Green Chillies - 2
Curry Leaves - 5 or 6
Red Chilli Powder - 2 tsp + 1/2 tsp for marination
Turmeric Powder - 1/4 tsp + 1/4 tsp for marination
Coconut Milk - 1 Cup
Salt to taste
Coconut oil - 2 tsp

Method
        Marinate prawn with red chilli powder,turmeric powder and salt for 30 minutes.Chop tomato,green chilli and ginger.Place the chopped tomato,green chillies,ginger,marinated prawns,red chilli powder,turmeric powder,curry leaves,required salt and 300ml of water in a sauce pan.Place it on heat and allow it to cook until prawns are done.Add coconut milk and allow it to blend.When it starts to boil remove from fire.Add the coconut oil and close the lid.
       Serve hot with rice.

Semya Payasam

Serve - 4

Ingredients

Vermicelli/Semiya - 1/2 Cup
Milk - 1 1/2 Litre
Sugr - 1/2 Cup
Cashewnut - 100gm
Raisins -100gm
Ghee - 2 tsp
Cardamom - 1
Salt - pinch

Method

       Roast the vermicelli with 1 tsp of ghee.Roast cashewnuts and raisins with remaining ghee.
In a sauce pan,heat milk until it becomes thick or half the quantity.Add the roasted vermicelli and pinch of salt.Cook for 4 or 5 minutes.Add sugar and mix well.Add caradmom and roasted cashewnut and raisins.Remove from fire and allow it to cool.Refrigerate for an hour or two.
      Serve cold.

Red Chilli Chutney

Serve - 2

Ingredients

Onion - 2
Red Chilli - 5 or 6
Garlic - 1
Salt to taste
Oil - 3 tsp

Method

          In a sauce pan,heat oil and add red chillies.Saute onions until it is translucent.Add garlic and saute for 45 seconds.Remove from fire.Allow it to cool.When it is cool,place it in a blender,add salt and blend until smooth.
          Serve with dosa or idli

Wheat Rava Upma

Serve - 2

Ingredients

Wheat Rava - 1 1/2 cup
Onion - 1
Green Chillies -3 or 4
Ginger - 1 inch
Curry Leaves - 5 or 6
Coriander Leaves - 2 tbsp
Mustard Seeds - 1 tsp
Channa Dhal - 1 tsp
Salt to taste
Oil - 1 tbsp

Method
        Dry roast wheat rava for 4 or 5 minutes.
        Finely chop onions,ginger,coriander leaves and curry leaves.
        In a sauce pan,heat oil and add mustard seeds,channa dhal.Saute onions for 4 or 5 minutes.Add green chillies,ginger,curry leaves.Saute for a minute.Add 2 Cups of water and required salt.Allow it to boil.Add
roasted rava.Cook until water evaporates.Remove from fire.Garnish with coriander leaves.
         Serve hot with pickle or chutney.

Mango Shake

Serve - 4

Ingredients

Diced Ripe Mango - 3 Cup
Milk - 2 Cup
Ice Cubes - 2 Cup
Sugar - 2 tbsp

Method

           Place the ingredients in a blender.Blend until smooth.Serve cold.

Bread Sandwich

Serve - 2

Ingredient


Bread - 4 loaves
Grated Carrot - 1 Cup
Finely chopped Tomato - 1 Cup
Finely Chopped Cucumber - 1 Cup
Boiled Sprouted Green Gram Dhal - 1 Cup
Pepper Powder - 1 tsp
Tomato Ketchup - 4 tsp
Boiled and Mashed Potato - 1
Oil/Butter - 1 tsp

Method

      Mix carrot,tomato,green gram dhal, potato and cucumber.Toast the bread with butter/oil.Take one slice of bread,apply 2 tsp of ketchup.On top of it place the above mixture.Sprinkle some pepper powder.Place another slice of bread on top of it.

Gobi Chapathi

Serve - 2

Ingredients

To make filling


Cauliflower - 2 Cup
Onion - 1
Tomato - 1
Red Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1 tsp
Coriander Leaves - 2 tbsp
Salt to taste
Oil - 1 tbsp

To make Chapathi

Wheat Flour/All Purpose Flour - 3 Cups + 1 tbsp

Salt - 3/4 tsp

Oil - 2 tsp

Method

To make Filling

        Finely chop onion,tomato and  corinader leaves.Cut cauliflower into small florets and soak it in hot water for 5 to 10 minutes.Strain the water.

        In a sauce pan,heat oil and saute onion until it is translucent.Add tomato and cook until it is soft.Add red chilli powder,coriander powder,turmeric powder and saute.Add salt and 10 ml of water.When it boils add the florets cook until it becomes soft and dry.Add coriander leaves and mix well.

To make Gobi chapathi

     In a mixing bowl,add flour,salt and water.Mix well and finally add oil.Make it into dough.Allow it to sit for 1 to 2  hours.This will help in making soft wraps.

     Divide the dough into small balls.Roll it and place the filling in the middle and fold it. Roll it to make chapathi.Heat the tawa and cook the wrap on both side for a minute on each side.Smear some oil on it.

     Serve with tomato ketch up or corinder chutney.

Rasam

Serve - 3

Ingredients

Tomato - 1
Tamarind Juice - 1 cup
Pepper Kernel - 1 tsp
Garlic - 2 or 3
Cumin Seeds - 1 tsp
Green Chillies - 1
Coriander Leaves - handful
Curry Leaves - 5 or 6
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Salt to taste
Mustard Seeds - 1 tsp
Red Chilli - 1
Oil - 1 tsp

Method
         Pound garlic,pepper and cumin seeds.
        In a sauce pan,smash the tomato.Add tamarind juice,pound mixture,red chilli powder,coriander powder,green chilli,salt,coriander leaves,curry leaves and 1 1/2 cup of water.Cook until it starts to boil.Remove from fire.Season it with mustard seeds,red chilli.
       Serve hot with rice.

Channa Masala

Serve - 2

Ingredients

Channa - 1 Cup
Onion -1 + 1 for garnish
Tomato - 1
Coriander Leaves - bunch
Garam Masala - 1/2 tsp
Red Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Lemon juice - 1 tsp
Salt to taste
Oil - 1 tbp

Method
         Soak channa over night.Pressure cook channa until three whistles.
         Place 1 onion,tomato and coriander leaves in a blender.Blend smooth.In a sauce pan,heat oil and add the ground mixture.Cook for 4 or 5 minutes.Add red chilli powder,garam masala,turmeric powder and salt.Add cooked channa and 50ml of water.Allow it to blend for 5 minutes.Garnish with finely chopped onions,coriander leaves and sprinkle 1 tsp of lemon juice.
         Serve hot with Chapathi or poori

Egg Rice

Serve - 2

Ingredients

Boiled Rice - 2 Cup
Egg - 3
Finely Chopped Onion - 1
Finely Chopped Coriander Leaves - handful
Finely Chopped Green Onion - 1 tsp
Pepper Powder - 1 tsp
Soy Sauce - 2 tsp
Chilli Sauce - 2 tsp
Salt to taste
Oil - 1 1/2 tsp

Method
 
     Heat oil in sauce pan.Saute onions for 4 or 5 minutes.Add soy sauce,chilli sauce,salt and saute.Add eggs and scramble it.Add boiled rice,required salt and saute.Add spring onion,pepper powder and mix well.
    Serve hot with ketchup.

Adai Dosa

Serve - 15

Ingredients

Raw Rice - 1/2 Cup
Boiled Rice - 1/2 Cup
Channa Dhal - 1/2 Cup
Toor Dhal - 1/4 Cup
Urad Dhal - 1/4 Cup
Red Chillies - 5 or 6
Asafoetida - 1/4 tsp
Finely Chopped Onion - 1 Cup
Finely Chopped Coriander leaves - 2 tbsp
Finely chopped Curry Leaves - 5 or 6
Grated Coconut - 2 tbsp
Garlic - 1
Salt to taste
Oil required quantity

Method
        Soak rice and dhal for about 3 to 4 hours.Grind them with red chillies,garlic,coconut,asafoetida and salt to form a semi thick batter.Add onion,coriander leaves and curry leaves.Mix well.
       In a non stick tawa,smear 1 scoop of batter and form a circle.Cook for 1 minute or until it becomes light brown on one side and repeat the same for the other side.
       Serve hot with coconut chutney.

Coconut Cookie

Serve - 32 Pieces

Ingredients

All Purpose Flour - 11/4 cup
Baking Powder - 1/4 tsp
Egg - 1
White Sugar - 1/2 cup
Brown Sugar - 1/2 cup
Unsalted butter - 4oz
Vanilla Extract - 1 tsp
Grated Coconut - 1 1/4 cup

Method
        Sift all purpose flour,baking powder and salt. Preheat the oven to 350 F
        In a mixing bowl,add butter,white sugar and brown sugar.Mix until it becomes fluffy.Add egg and vanilla extract.Mix until it becomes white.Add the dry ingredients slowly and mix slowly.Finally add coconut flakes and fold well.Take a spoon,drop small pieces of the dough on to a baking sheet.Bake for 10 to 12 minutes or until brown.Allow it to cool.

Chicken Wrap

Serve - 4

Ingredients

To make filling

Boneless Chicken - 500 gms
Onion - 2 + 1 to fill
Tomato - 1
Red Chilli Powder - 2 tsp
Coriander Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Ginger Garlic Paste - 1 tsp + 1 tsp for marination
Coriander Leaves - 2 tbsp + 3 tbsp for garnish
Lemon Juice - 1 tbsp + 1 tbsp to use in wrap
Pepper Powder - 1 tbsp
Cinnamon - 1
Cloves - 1
Salt to taste
Oil - 1 1/2 tbsp

To make Wrap

Wheat Flour/All Purpose Flour - 3 Cups + 1 tbsp
Salt - 3/4 tsp
Oil - 2 tsp

Method

To make filling


      Clean and cut chicken into small pieces.Marinate it with ginger garlic paste,lemon juice and salt for an hour.Chop onion,tomato and coriander leaves.
      In a sauce pan,add oil,cinnamon and cloves.Saute onions with a pinch of salt until it is translucent.Add ginger garlic paste and saute for 40 seconds.Add tomatoes,little coriander leaves and saute until oil oozes out.Add red chilli powder,turmeric powder,coriander powder,1/4 tsp salt and saute.Add chicken pieces and mix well.Cover the lid and cook on low flame.Allow the chicken to be cooked in its own water.Add extra water only if required.It will take about 25 to 30 minutes for the chicken to be well done.When it is dry,remove from fire.Garnish with coriander leaves.
    
To make wrap

     In a mixing bowl,add flour,salt and water.Mix well and finally add oil.Make it into dough.Allow it to sit for 1 to 2  hours.This will help in making soft wraps.
     Divide the dough into small balls.Roll it to form a chapathi. Heat the tawa and cook the wrap on both side for a minute on each side.Smear some oil on it.
     Place the wrap on a flat surface.To it add 2 tsp of chicken,freshly chopped onions,1/2 tsp of coriander leaves,1/4 tsp of lemon juice and sprinkle some pepper powder.Wrap it.
     Serve with tomato ketch up or corinder chutney.

Onion Tomato Chutney

Serve - 4

Ingredients

Onion - 2
Tomato - 2
Red  Chilli - 4
Asafoetida - pinch
Mustard Seeds - 1 tsp
Curry Leaves - 5 or 6
Cardamom - 1
Oil -2 tsp
Salt to taste

Method
        Finely chop onion and tomato.
        In a sauce pan,heat oil and add red chillies,asafoetida and cardamom.Saute onions until it is translucent.Add tomatoes and saute until is soft.Remove from fire.Allow it to cool.Place this in a blender,add required salt.Blend until is smooth.Season it with mustard seeds and curry leaves.
        Serve with dosa,idli or rice.

Fish Curry/Meen Kozhambu

Serve - 5

Ingredients

Clean Fish - 1 kg
Finely Chopped Onion - 1
Finely Chopped Tomato - 1
Garlic -7 or 8
Red Chilli Powder - 2 tsp + 1 tsp for marination
Coriander Powder - 1 tsp
Pepper Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp + 1/4 tsp for marination
Fenugreek - 1 tsp
Tamarind Juice - 2 Cup
Coconut Milk - 1  Cupn
Curry Leaves - 5 or 6
Gingely Oil - 2 tbsp
Salt to taste

Method
      Marinate the fish with red chilli powder,turmeric powder and salt for an hour
      In a sauce pan,heat oil and add fenugreek.Saute onions until translucent.Add garlic and saute for 45 seconds.Add chopped tomatoes and saute until oil oozes out.Add red chilli poweder,turmeric powder,coriander powder,pepper powder and saute.Add tamarind juice,salt and allow it cook until it becomes thick.When it is thick add fish and cook for 10 to 15 minutes.Finally add the coconut milk,curry leaves and allow  to cook.When it starts bubbling remove from fire.
       Serve hot with rice or idli.

Mango Lassi

Serve - 2

Ingredients

Curd - 2 Cup
Mango Pieces - 2 Cup
Sugar - 3 tsp
Salt - pinch

Method
      
      Place all the above ingredient in blender.Blend until it is smooth.Serve cold.

Mussel Fry

Serve - 2

Ingredients

Mussels - 250 gms
Red Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Salt to taste
Oil required quantity

Method
       To clean the mussels,check kallumukai thoran recipe.Add red chilli powder,turmeric powder and salt.Mix well and allow it sit for 1 hour.Shallow fry mussels for 5 or 8 minutes.
        Serve hot with rice.

Chenna Kuruma

Serve - 5

Ingredients

Chenna/ChickPea - 200gm
Coconut - 1 Cup
Onion -  1
Tomato - 1
Potato - 1
Green Chilles - 4 or 5
Cinnamon - 2 Stick
Cloves - 2
Pepper Kernels- 1 tsp
Cumin Seeds - 1 tsp
Ginger - 1 inch
Garlic - 3 or 4
Coriander Powder - 2 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 7 or 8
Oil - 2 tbsp
Salt to taste

Method
         Soak channa over night.Pressure cook channa and potato with salt.

         Saute onion and green chillies until onions are translucent.

         Grind tomato,cloves,cinnamon,cloves,cumin seeds,ginger,garlic,coriander powder,pepper,cumin seeds,onion and green chillies.

          In a sauce pan,mix cooked channa,potato and ground mixture.Allow it to boil.Season it with mustard seeds and curry leaves.
         Serve hot with rice,chapathi,puri,paratha.

Raspberry Smoothie

Serve - 2

Ingredients

Raspberry - 1 Cup

Banana - 2
Curd - 1 Cup
Vanilla Extract - 1 tbsp

Method

           Place all the above ingredients in a blender.Blend until it is smooth.Serve Cold

Mushroom Coriander Curry

Serve - 2

Ingredients

Mushroom - 1 Cup

Onion - 1
Red Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - 2 tbsp
Salt to taste
Oil - 2 tbsp

Method
      Chop onion,mushroom and coriander leaves.
      In a sauce pan, heat oil and saute onions until golden brown.Add red chilli powder,coriander powder,turmeric powder and saute.Add mushroom,salt and 20 ml of water.Saute and cook them for 15 minutes or until it is dry.Remove from fire.Garnish with coriander leaves.
     Serve hot with chapathi or rice

Egg Curry

Serve - 2

Ingredients

Boiled Egg - 3
Onion - 1
Tomato - 1
Ginger Garlic Paste - 1 tsp
Coriander Leaves - 1 tbsp
Red Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Cinnamon - 1
Salt to taste
Oil - 2 tsp

Method

    Slice the egg into half.Chop onion,tomatoes and coriander leaves.
    In a sauce pan,heat oil and add cinnamon.Saute onion until translucent.To it add ginger garlic paste and saute for 45 seconds.Add tomatoes and cook until it becomes soft.Add red chilli powder,turmeric powder,salt and saute.Add 20 ml of water and allow it to boil.Add the sliced eggs and cover the lid.Cook for  3 or 4 minutes.Remove from fire.Garnish with coriander leaves.
    Serve hot with chapathi or rice

Mutton Curry

Serve - 2

Ingredients

Mutton - 500 gm
Onion - 2
Tomato - 1
Green Chillies - 2
Potato - 1
Ginger - 1 inch
Curry Leaves - 5 or 6
Red Chilli Powder - 2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Salt to taste
Coconut Oil - 1 tsp

Method

    Pressure coo k mutton with 1/4 tsp of tumeric powder,salt and 150 ml of  water.Partially cook the mutton(say 80%).In the meantime,chop onion,tomato,green chilli and ginger.Dice the potato into cubes.Place the chopped ingredients,curry leaves,red chilli powder,turmeric powder,coriander Powder,partially cooked mutton along with its water and salt in a sauce pan.Cook until mutton and potato is done.Reemove from fire.Finally mix the coconut oil and cover the lid.
    Serve hot with rice,chapathi.

Corn Pudding

Serve - 8 to 10

Ingredients<\b>

Corn Kernel - 3 Cups

Milkmaid - 1 Can
Egg - 4
Vanilla Extract - 1 tsp
Baking Powder - 1 tbsp

Method

     Preheat the oven to 350 F.
     Place corn kernel,milkmaid,egg,baking powder and vanilla extract in a blender.Blend until it smooth.Pour the mixture into a baking dish and bake for 40 minutes or until it becomes golden brown.Remove and cool for 30 minutes.
      Serve with cream.

Rava Kichidi

Serve - 2

Ingredients

Rava - 1 1/2 Cup
Onion - 1
Tomato - 1
Garlic Pods - 2
Beans - 1/4 Cup
Carrot - 1/4 Cup
Peas - 1/4 Cup [Optional]
Green Chillies - 3 or 4
Turmeric Powder - 1/4 tsp
Cinnamon - 1
Coriander Leaves - 3 tbsp
Salt to taste
Oil - 2 tsp

Method
   Dry roast the rava.Keep it aside.
   Chop onion,tomato and green chillies.Finely chop beans,carrot and coriander leaves.
   In a sauce pan,heat oil and add cinnamon.Saute onions until it is translucent.Add green chillies and garlic.Saute for 40 seconds.Add tomato and saute until they are soft.Add beans,carrot,peas,1 tbsp corainder leaves,turmeric powder and salt.Saute for a minute and close the lid.Cook for 3 or 4 minutes.Add 1 3/4 Cup of water and bring it to boil.Simmer and add the roasted rava.Mix well and remove from fire.Garnish with coriander leaves.
   Serve hot with coconut chutney or pickle.

Paruppu thengai kozhambu

Serve - 4

Ingredients


Yellow Pumpkin Diced - 2 Cup
Toor Dhal - 1 Cup
Grated Coconut - 1 Cup
Red Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli - 2
Curry Leaves - 5 or 6
Mustard Seeds- 1 tsp
Cumin Seeds - 1/2 tsp
Salt to taste
Oil - 1 tsp

Method


    Pressure cook toor dhal.Cook pumpkin with red chilli powder,turmeric powder,salt and 50 ml of water
for 10 minutes.Grind coconut with cumin seeds to form fine paste.Mix the ground paste,cooked dhal with
pumpkin.Add required salt and water.Allow it to cook.When it starts to boil,remove from fire.Season it with
mustard seeds,red chilli powder and curry leaves.
      Serve hot with rice.

Raspberry Orange Smoothie

Serve - 4

Ingredients

Orange Juice - 2 Cups
Raspberry - 1 Cup
Ice Cubes - 1 Cup
Vanilla Extract - 1 tsp
Granulated Sugar - 3 tbsp

Method

           Place the above ingredients in a blender.Blend until it is smooth.Serve cold.

Vegetable Briyani

Serve - 3

Ingredients

Basmati Rice - 2 Cups
Onion - 1
Tomato - 1
Beans - 1 Cup
Carrot - 1 Cup
Peas - 1/2 Cup [Optional]
Cauliflower - 1 Cup [Optional]
Bell Pepper - 1
Ginger Garlic Paste - 2 tsp
Green Chillies - 4
Red Chilli Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - 4 tbsp
Mint Leaves - 2 tbsp
Cardamom - 2
Cinnamon - 1
Cloves - 2
Bay Leaf - 2
Oil - 2 tbsp
Salt to taste

Method
     Soak rice for 45 minutes.
      In a sauce pot,heat oil,add cardamom,cinnamon,cloves and bay leaf.Add onion,pinch of salt and saute until it is translucent.Add mint leaves,green chillies and ginger garlic paste and saute for 45 seconds.Add tomatoes, 2 tbsp of coriander leaves and cook on very low flame with the lid closed.When the tomatoes are soft and oil seperates,add red chilli powder,turmeric powder an saute.Add all the vegetables and required salt,close the lid and cook for 4 or 5 minutes.Add 4 cups of  water and required salt.Allow it to boil.Add rice and cook for 8 minutes or until rice is cooked and water evaporates completely.Remove from fire.Garnish with coriander leaves.
     Serve hot with raitha.

Cucumber Tomato Salad

Serve - 4

Ingredients

Cucumber - 1
Tomato - 1
Green Chilly - 1
Coriander Leaves - 1 tbsp
Lemon Juice - 1/2 tsp
Pepper Powder - 1/2 tsp
Salt to taste

Method
         Finely chop cucumber,tomato,green chillies and coriander leaves.Mix the chopped ingredients with pepper powder,lemon juice and required salt.
           Serve with briayani or pulao.

WaterMelon Juice

Serve - 2

Ingredients

 

Water Melon Pieces - 4 Cups[preferably refrigerated over night] 

Sugar - 2 

Rose Water - 1 tsp

Method

        Place watermelon,sugar and rose water in a blender.Blend until smooth.Serve cold

Egg Curry

Serve - 2

Ingredients

Egg - 4
Onion - 2
Tomato - 1
Green Chillies - 2
Ginger Garlic Paste - 1 tsp
Coriander Leaves - handful
Red Chilli Powder - 1 tsp
Coriander Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Salt to taste
Oil - 2 tsp

Method
       Chop the onions,tomato,green chillies and corainder leaves.
       Heat oil in a sauce pan.Saute onion until it is translucent.Add ginger garlic paste and green chillies.Saute for 40 seconds.Add tomatoes and cook on medium flame until they are soft.Add red chilli powder,coriander powder,garam masala powder and salt.Saute for 50 seconds.Add 20 ml of water and allow the mixture to come to boil.Add one egg at a time and do not saute.Close the lid and cook for  5 minutes,until one of the yolk is cooked.Turn it to the other side and cook for another 5 minutes,with lid on.Do not disturb until the egg is completely cooked.When done,remove from fire.Garnish with coriander leaves.
       Serve hot with chapathi or paratha.

Paruppu usli

Serve - 4

Ingedients

Finely Chopped Karamani - 2 Cups
Channa Dhal - 1 Cup
Red Chilli - 3
Green Chilli - 1
Turmeric Powder - 1/4 tsp
Asafoetida - pinch
Mustard Seeds - 1/2 tsp
Curry Leaves - 4 or 5
Salt to taste
Oil - 2 tsps

Method

      Soak channa dhal for 1 1/2 hour.Grind channa dhal,red chillies,green chillies and salt into a coarse paste.Make small balls of  lemon size and steam them for 10 minues.When it cools down,crumble the ball.
    Cook karamani,turmeric,salt and 10 ml of water for 10 minutes.In a pan,heat oil add mustard seeds,curry leaves and crumbled dhal.Saute for 3 or 4 mintues.Add the cooked vegetables and saute.Close the lid and cook for 3 or 4 minutes.Remove from fire.
     Serve hot with rice.

Orange Raisins Sponge Cake

neServe - 8

Ingredients

All Purpose Flour - 1 1/2 Cup
Freshly squeezed Orange Juice - 1/4 Cup
Orange Zest - 1 tbsp
Raisins - 1/2 Cup
Baking Powder - 1/4 tsp
Baking Soda - 1/4 tsp
Butter Milk - 3 Ounce
Salt - 1/4 tsp
Vanilla Extract -1 tsp
Egg - 2
Unsalted Butter - 8 Ounce
Sugar - 1 Cup

Method
    Preheat oven to 350 F.
    In a electric mixer,mix butter and sugar until they become very fluffy.Slowly add one egg at a time and then orange zest.Sift all purpose flour,baking powder,baking soda and salt[Dry Ingredients].Mix buttermilk,orange juice and vanilla extract[Wet Ingredients].Add the two third of the dry ingredient to the mixer followed by the wet ingredients.Follow this step until the dry and wet ingredients are done.Add raisins and fold.It will form a thick batter.Add it to cake pan.Bake it for 30 minutes or until it passes cake test.When cake is done,allow it to cool for 15 or 20 minutes.

Cake Test
-----------
* Insert a tooth pick or fork into the cake and remove.If it comes out clean,cake is cooked well.

Channa Masala

Serve - 3

Ingredients

Channa/Chickpea/Mukkadalai - 250gms
Onion - 2
Tomato - 1
Green Chillies - 2
Ginger Garlic Paste - 1 tsp
Curry Leaves - 5 or 6
Coriander Leaves - handful
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Cinnamon - 1
Cloves - 1
Lemon - 1/2
Oil - 2 tsp
Salt to taste

Method
     Soak chickpea over night.
    Mince onion and tomato.Slit green chillies into half.Finely chop coriander leaves.        
    In a pressure cook,heat oil,add cinnamon and cloves.Add onions,pinch of salt and saute until it is translucent.Add ginger garlic paste,curry leaves,green chillies and saute for 45 seconds.Add tomatoes,1 tbsp coriander leaves  and saute until tomatoes are soft and oil seperates from it.Add red chilli powder,turmeric powder and saute.Add the soaked chickpea,required salt and water.Close the lid and pressure cook for 3 whistles.When the pressure releases,remove the lid.Garnish with coriander leaves.
     Serve hot with chapathi,puri

Serving Tips
------------
* Garnish the dish with fresh finely chopped onions,grated carrot
*Sprinkle a teaspoon of  lemon juice

Sqaush/Yellow Pumpkin Curry

Serve - 2
Ingredients

Yellow Pumpkin/Squash - 500 gm
Fiinely Chopped Shallots -3
Green Chillies - 2
Channa Dhal - 1/2 cup
Red Chillies - 2
Turmuric Powder - 1/4 tsp
Grated Coconut - 4 tbsp
Curry Leaves - 5 or 6
Fennel Seed - 1/2 tsp
Salt to taste
Oil - 2 tbsp

Method

        Pressure cook channa dhal,pumpkin,green chillies and turmeric powder for 2 whistles.Grind coconut and fennel seeds to coarse paste.In a sauce pan,heat oil add mustard seeds,red chilli.When the mustard seeds splutter add onion and saute until it is translucent.Add curry leaves,cooked dhal and pumpkin.Blend well and add the ground paste,10 ml of water and required salt.Allow it to cook for 3 minutes or until it starts to bubble.Remove from fire.
       Serve hot with karakozhambu rice,tamarind rice or chapathi.

Thai Red curry chicken

Serve - 4

Ingredients

Boneless Chicken - 500gm
Finely Chopped Onion - 1
Finely Chopped Garlic - 3
Thai red curry paste - 3
Brown Sugar - 1 tsp
Lemon Juice - 2 tbsp
Chicken Stock - 2 Cups
Coconut Milk - 2 Cups

Basil - 4 or 5
Salt to taste
Oil - 2 tsp

Method
       Cut the chicken into small pieces of size half an inch.
       In a sauce pan,heat oil,add onion and saute until it is translucent.Add garlic and thai red chicken curry,saute for a minute.Add coconut milk,chicken stock,brown sugar and little salt.Cook on high flame until it  starts boiling and simmer for 12 minutes on medium flame.Add chicken pieces and cook for 10 minutes on medium flame with closed lid.Remove from fire.Garnish with basil.
       Serve with white rice.

Thakali Pachadi

Serve - 3


Ingredients


Onion - 2
Tomato - 2
Ginger - 1 cm
Curry Leaves - 5 or 6
Mustard Seeds - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt to taste
Oil - 2 tsp

Method


      In a sauce pan, heat oil,add mustard seeds.When it splutters,add onion and saute until it is translucent.Add ginger,curry leaves and tomato,saute until it is soft.Add chilli powder,turmeric powder and saute.Add required salt and 10ml of water.Allow it to boil.When it thickens,remove from fire.
      Serve hot with dosa,idli or chapathi.

Paruppu Pradhaman

Serve - 4

Ingredients

Moong Dhal - 1 cup
Coconut Milk First extract - 1 cup,
Coconut Milk second extract - 2 cups
Jaggery - 400 gms
Cardamom - 2
Cashews - 10 or 12
Raisins - 10 or 12
Ghee - 2 tsp
a pinch of salt

Method

            Heat 50 ml of water and add jaggery to it.Allow the jaggery to melt and strain the liquid and keep it aside.

            In a sauce pan,add ghee and roast the moong dhal until it becomes golden brown.Pressure cook this dhal for 1 whistle.Add the second extract coconut milk and allow it to boil.At this point add first extract coconut milk and melted jaggery.Mix well and donot allow it to boil.Crush cardamom and add it to the mixture.

        Roast cashewnuts and raisins in 1 tsp of ghee and add it to the mixture.

        Serve hot or cold .