Sausage Peas Pulao

Serve - 3

Ingredients

Basmati Rice - 2 cup
Sausage - 2
Peas -1 Cup
Ginger Garlic Paste - 1 tsp
Green Chillies - 4 or 5
Onion - 1
Coriander Leaves - handful
Bay Leaf - 2
Cloves - 2
Cinnamon - 1
Salt to taste
Oil - 2 tsp

Method

           Soak the rice in water for 45 minutes.Chop the onion and green chillies.Chop the sausage into small dices.
           In a separate pan,heat oil and add cloves,cinnamom and bay leaf.Add onion,a pinch of salt to soften it and saute until it is translucent.Add ginger garlic paste and saute.Add peas,sausage and saute for 3 or 4 minutes in medium flame.Add salt,4 cups of water and allow it to boil.When the water starts boiling,add rice and mix well.Close the lid and cook until the rice is done.Remove from fire.Garnish with coriander leaves.
            Serve hot with raitha or tomato sauce.
        

      

Basundi

Serve - 4

Ingredients

Milk - 2 cups
Lemon Juice - 2 tsp
Sugar - 1 1/2 cup
Cardamom - 2
Pista - 2 tsp
Almonds - 5
Saffron - 5 or 6 strands

Method
        Chop the pista and almonds.
        Boil the milk and cook until it is half the original quantity.Remove from fire.Add the lemon juice slowly and keep stirring slowly.It forms a granular texture.Mix the sugar,saffron and heat the mixture for 10 minutes on medium and stir occasionally.Remove from fire.Garnish with pista,almonds and cardamom.Refrigerate and serve cold.
          

Cauliflower Chops

Serve - 4

Ingredients


Cauliflower - 1
Onion - 1
Tomato - 1
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Curry Leaves - 5 or 6
Coriander Leaves - handful
Salt to taste
Oil - 2 tsp

Method

       Cut the cauliflower.Finely chop the onion and tomato.In a sauce pan,bring water to boil and remove from fire.Add salt and cauliflower and allow it to sit for 5 or 7 minutes.Drain the water and keep the cauliflower aside.
        In a separate pan,heat oil,add onion,little salt and saute until it becomes translucent.Salt will help in softening the onions quickly.Add tomato,cook on low flame until it becomes soft.Add red chilli powder,coriander powder,turmeric powder,salt and saute.Add 20 ml of water and allow the gravy to boil.Add the cauliflower and saute.Close the lid and cook until the mixture becomes dry.Remove from flame and garnish with coriander leaves.
      Serve hot with rice or chapathi.

Mixed Veggie poriyal

     A healthy and easy to prepare dish with all the required nutrients.

Serve - 2

Ingredients

Carrot - 1
Green Peas - 1/2 Cup
Mushroom - 250 gms
Yellow Bell Pepper - 1/2 cup
Onion - 1 tbsp
Soy Sauce - 1 tsp
Red Chilli Sauce - 1 tsp
Garlic - 3
Coriander Leaves - 2 tsp
Salt to taste
Oil - 2 tsp

Method
        Finely chop the onions.Cut the carrot and mushroom into small pieces.
        In a sauce pan,heat oil and saute garlic for 30 seconds.Add the chopped onion and saute for a couple of minutes.Add coriander leaves,carrot,peas,required salt and saute.Close the lid and cook for 3 or 4 minutes.Add mushrooms,bell pepper,red chilli sauce,soy sauce and salt if required.Add 2 tbsp of water and allow it to cook.When the vegetable is cooked and water is completely dried, remove from fire.Garnish with coriander leaves.
       Serve with rice or chapathi

Hot Chicken Dry

Serve - 2

Ingredients
Chicken - 500gm
Onion - 1
Ginger Garlic Paste - 2 tsp
Green Chilli - 2
Red Chilli Powder - 1 1/2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1 tsp
Coriander Leaves - handful
Fennel Seeds - 1 tsp
Curry Leaves - 5 or 6
Salt to taste
Oil - 2 tsp

Method

          Clean the chicken and marinate it with 1 tsp ginger garlic paste and salt.
   In a sauce pan,heat oil and add fennel seeds,onion and a pinch of salt to soften the onions.Saute the onion until it is translucent.Add the marinated chicken,green chillies and curry leaves.Saute and close the lid.Allow it to cook with the water that comes out of the chicken.Add water only if it is necessary.When the water has evaporated,add red chilli powder,turmeric powder,coriander powder,garam masala powder and salt to taste.Saute for 3 or 4 minutes.When the chicken is completely done,garnish with coriander leaves.
           This serves good with rice,chapathi,parata.

Masala Chaat

Serve - 2

Ingredients

Fresh Green Peas/Dried Green Peas - 2 Cup
Ginger - 1/2 inch
Garlic - 2 Pods
Green Chillies - 3
Grated Carrot - 1 Cup
Finely Chopped Onion - 1 Cup
Tomato - 1/2 Cup
Coriander Leaves - handful
Garam Masala Powder - 1/2 tsp
Chaat Masala - 1/2 tsp
Chilli Powder - 1/4 tsp
Turmeric Powder - a pinch
Sugar - 1/2 tsp
Lemon Juice - 1 tsp
Salt to taste

Method

        Soak the dried green peas over night if used.Pressure cook green peas with required salt(approx 1 whistle for fresh green peas or 3 whistles for dried green peas).Divide the cooked peas in to half.Take one half of the peas and place it in blender.Grind it together with garlic,ginger,green chillies and half of coriander leaves into smooth paste.
         In a sauce pan,add the ground mixture,garam masala powder,chaat masala,chilli powder,turmeric powder and salt.Cook for 4 or 5 minutes.Mix the remaining peas with the gravy.Add sugar and salt if required.The whole mixture should blend well.
     Serve hot with grated carrot,onion,tomotoes,crushed sev/puri.Sprinkle lemon juice.

Ishtoo/Vegetable Stew

Serve - 4 
Ingredients

Diced Potato - 2
Carrot - 2
Finely chopped Ginger - 1 tsp
Green chillies - 4
Coconut milk - 1 1/2 cup
Curry Leaves - 5 or 6
Coriander Leaves - handful
Coconut oil - 2 tsp
Pepper Powder - 1 1/2 tsp
Salt to taste

Method

        Pressure cook potatoes,ginger,green chillies and curry leaves.Give a mash to the whole mixture.Heat the mixture and when it starts boiling add the coconut milk and salt.When it starts to bubble remove from fire.Add pepper powder and coconut oil,mix well.Garnish with coriander leaves
        This dish is good with appam,puttu or chapathi

Butter Cookies

Ingredients

All Purpose Flour - 2 2/3 cups
Butter @ room temperature- 1 cup
Sugar - 1 cup
Egg - 1
Vanilla Essence - 2 tsp
Salt - 1/2 tsp

Method

    In a large bowl,mix butter,sugar,egg,vanilla,salt and flour in the given order.Make it into a dough.Refrigerate for 1 hour.Remove the dough and roll it into a disc shape of 2 cm thickness.Cut it into desired shapes using a mould(heart,circle,square,star or rectangle).Bake it in the oven for 15 minutes at 375 degree.
    Allow it to cool down.

VellaiPoosanikai kootu/Pumpkin Curry

Serve : 2

Ingredients

White Pumpkin/VellaiPoosanikai - 500 gms
Toor Dhal - 1/4 cup
Channa Dhal - 1/4 cup
Onion - 1
Tomato - 1
Asafoetidia - a pinch
Green Chilli - 2
Red Chilli Powder - 1 tsp
Coriander Powder - 1/2 tsp
Turmeric - 1/4 tsp
Coconut - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 5 or 6
Jeera - 1/2 tsp
Salt to taste
Oil - 1 tsp

Method

         Pressure cook channa dhal,toor dhal,turmeric powder and asafoetidia.Mash the toor dhal without breaking the channa dhal.Channa dhal will look like it is half cooked.That is the right consistency.
        Chop the onion and tomato.Cut the pumpkin into medium sized cubes.
        Grind coconut,green chilli and jeera into a coarse texture.
        In a separate sauce pan,cook onion,tomato,pumpkin,red chilli powder,coriander powder,turmeric powder and salt with half cup of water.Pumpkin will be cooked in 8 or 10 minutes.Mix the mashed dhal and cook.When it boils,add the coconut,check the salt and simmer for 3 minutes.Season it with mustard seeds and curry leaves.
          Serve with Chapathi or Rice.
        

Tomato Rice

Serve - 2
Ingredients

Rice - 2 cups
Onion - 1
Tomato - 1
Garlic - 3 Pods
Green Chilli - 1
Red Chilli Powder - 11/2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Urad Dhal - 1 tsp
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Curry Leaves - 4 or 5
Coriander Leaves - handful
Oil - 2 tsp
Salt to taste

Method


        Soak rice in water for 15 minutes.Wash and clean the rice.Heat 4 cups of water in a sauce pot and when it boils add the rice,1/2 tsp oil and required salt.Cook until the rice becomes soft and water is dried.Keep aside and allow it to cool.
       Finely chop the onion,tomato  and garlic.
       In a seperate pan,add remaining oil,mustard seeds,urad dhal and jeera.Add garlic and saute for no more than 30 seconds.If garlic is sauted for a longer time it losses its pungent smell.Add chopped onion,green chilli,curry leaves and saute until onion is translucent.Add a pinch of salt while sauting,this helps in softening the onions quicker.Add chopped tomato and saute until it becomes soft.Add the red chilli powder,turmeric powder,coriander powder and saute for 2 or 3 minutes.Add 50 ml of water and required salt.Allow it to boil.When the gravy is thick,mix the cooked rice.Both should blend well.Cook on very low flame for 3 or 4 minutes.Remove from fire,garnish with coriander leaves and close the lid.Allow it to set for 5 or 10 minutes.
        Serve with papad or raitha.
    

Bread Onion Dosa

               An easy to prepare recipe.It serves as a snack as well as a breakfast :)
Serve : 2

Ingredients

Bread Slices - 6

Buttermilk - 1/2 cup

Finely chopped Onion - 1/2 cup 

Finely chopped Corainder Leaves - 2 tsp

Curry Leaves - 5 or 6

Rice Flour  - 1 tsp

Finely chopped Green Chilli - 1

Salt to taste

Method

     

      Remove the bread crust and place it in a blender.Add the buttermilk,rice flour,salt and grind it.Bring it into a dosa batter consistency.Mix onion,curry leaves,coriander leaves and green chilli

      Heat the tava,smear oil over the pan.Take a small quantity of batter and spread over the tava in a circular shape.Cook for 2 minutes on one side,turn and cook on the other side for another 2 mins.

       Serve hot with chutney or sauce.

Kunthal curry/Squid Gravy

Ingredients

Squid - 500 gm
Finely chopped Onion - 1
Finely chopped Tomato - 1
Green Chillies - 3
Curry Leaves - 5 or 6
Coriander Leaves - handful
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Corainder Powder - 1/2 tsp
Oil - 2 tsp
Salt to taste

Method

        Heat oil in a pan.Add onions and saute until it is translucent.Add the ginger garlic paste,green chillies and saute for 30 seconds.Add tomatoes and cook on low flames until it becomes soft.Add red chilli powder,turmeric powder and coriander powder.Saute for a minute and add the squids,curry leaves and salt to taste.Saute and close the lid.Allow it to cook for about 5 to 10 minutes.If there is excess water,keep the flame in high and cook until the gravy is of required consistency.Remove from flame and garnish with coriander leaves.Serve hot with rice or chapathi.

Varuthu aracha theengai Sambar/Roasted coconut sambar

Ingredients

Radish/Drumstick/Carrot/Beans -  1 cup
Toor Dhal - 1/2 cup
Onion - 1T
omato - 1
Garlic - 2
Shallots - 5 or 6
Red Chilli - 4
Urad Dhal - 1 tsp
Channa Dhal - 1 tsp
Jeera - 1 tsp
Coriander Seeds - 1 tsp
Whole Pepper - 1 tsp
Red Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Grated Coconut - 2 tbsp
Coconut Oil - 3 tsp
Curry Leaves -  5 or 6
Coriander Leaves - handful
Mustard Seeds - 1 tsp
Asafoetidia - 1/4 tsp
Salt to taste

Method
            Pressure cook the thoor dhal and keep it aside.
            In a pan,1 tsp of coconut oil and roast coriander seeds,red chilli,urad dhal,channa dhal,jeera,pepper,asafoetidia,garlic,minced shallots and coconut.Roast the coconut till it turns brown and until then get yourself drenched in the aroma that comes out from the mixture.Once it is roasted,remove from fire and allow it cool.Grind the ingredients and make it into a paste.
           In a seperate pan,add the remaining coconut oil,mustard seeds,1/2 tsp jeera,2 red chillies,a pinch of asafoetidia.Add the onions and saute until it is translucent.Add the tomatoes and cook on very low flame.Tomato should become soft and blend with the onion.At this point, add red chilli powder and turmeric powder,saute well.Add the vegetables,some salt and allow it to cook.When the vegetables are half cooked,add the cooked dhal,tamarind juice and ground paste.Mix it well and add required quantity of water and salt.Allow it to boil.Remove from fire and garnish with coriander leaves.
          Serve with rice.

Puliinji/Sweet n Sour Ginger

Ingredients

Ginger - 1 cup
Green Chillies - 4
Tamarind - 1 Lemon Size
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Jaggery - 2 inch
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Urad Dhal - 1 tsp
Curry Leaves - 5 or 6
Red Chillies -3
Coconut Oil - 3 tsp
Salt to taste

Method

     Soak the tamarind in warm water and make 2 cups of tamarind juice.
     In a pan,heat oil and add mustard seeds,fenugreek seeds,red chilli,curry leaves,ginger and green chillies.As you continue to saute,it gives out a very good aroma.Feel the aroma and cook on medium flame.When ginger turns golden brown remove from fire and keep it aside.
      In a sauce pan,boil the tamarind juice for 4 or 5minutes.Add jaggery,chilli powder,turmeric and salt.Keep stirring the liquid frequently.Allow it to boil on medium flame.Once it reduces to half of its original quantity,taste the liquid content.There should be perfect balance between sourness and sweet.Add some more jaggery if required.The secret in getting the perfect taste and texture is cooking on a low flame and stirring.At a point,the whole content looks like a sauce,now add the fried ginger along with the other ingredients.Keep stirring and allow it to boil.When it starts boiling,lower the flame and cook until oil is seen on top.Remove from fire.It thickens as it cools and sets.
      Serve with rice.This can be refrigerated and used for a long time.

Podalanga Kootu/Snake Gourd lentil Curry

Ingredients

Snake Gourd - 1
Channa Dhal - 1/4 cup
Onion - 1
Tomato - 1
Green Chillies - 3 or 4
Garlic - 3 Pods
Curry Leaves - 9 or 10
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1/2 tsp
Red Chillies - 2
Coconut - 2 tsp
Oil - 1 tsp
Salt to taste

Method

        Cut the snake guord into medium size.Mince the onion,tomato and green chillies.Pressure cook channa dhal,onion,tomato,green chilli,garlic,curry leaves,turmeric powder for three whistles.Once the above ingredient is cooked,add the coconut,required salt and mix it.Season it with mustard seeds,red chilli and curry leaves.Serve hot with rice,karakozhambu/rasam.

Katharikka Karakozhambu/Brinjal Sour n Spicy Curry

Ingredients

Brinjal - 6 or 8
Onion - 1
Tomato - 1
Garlic - 4 Pods
Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Curry Leaves - 5 or 6
Tamarind - 1 Lemon size
Sugar or Jaggery - 1 tsp
Rice Flour - 1 tsp
Salt to taste
Oil - 3 tsp

Method
        Soak the tamarind in warm water and make 2 cups of tamarind juice.
        Finely chop the onion,tomato and garlic.In a pan,heat the oil and add mustard seeds,fenugreek seeds,curry leaves and garlic.Saute for exactly 30 seconds.Add the onions and saute until translucent.Add the tomato and saute them on a very low flame.Close the lid and allow the tomato to cook.When tomato is cooked on low flame,it gives out a very good taste to recipe.Once it is cooked,add chilli powder,turmeric powder and saute.When the oil oozes out,add the brinjal and required salt.Keep frying until brinjal looses its colour.At this point,add tamarind juice,and required salt.Allow it to boil.Add sugar and rice flour.When the mixture becomes thick and the oil floats on top remove from fire.
        Serve hot with rice adding a teaspoon of ghee.

Chickpea Cutlet/Channa Dhal Cutlet

Ingredients

Channa Dhal/Chick Pea/Garbanzo Beans - 250 gm
Finely chopped Onion - 1
Finely chopped Carrot - 1 cup
Finely Chopped Beans - 1 cup
Ginger,Garlic Paste - 1 tsp
Finely chopped Mint - 1 tsp
Finely chopped Coriander Leaves - 2 tsp
Chilli Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Egg - 1
Bread Crumbs - 2 cups
Oil required quantity
Salt to taste

Method

      Soak channa dhal in water and keep it overnight.Pressure cook channa dhal with salt.Allow it to cool down and mash it well.
      In a separate pan,heat oil.Add onion,mint and saute until onions are translucent.Add ginger.garlic paste and saute..Add chilli powder,turmeric powder and saute.Add carrot,beans,salt and little water.Close the lid and cook for 3 or 4minutes or until dry.Add the mashed channa dhal and mix well.Garnish with coriander leaves.Allow it to cool down.Take small quantity of the mixture and shape it into patties of desired size.
     Whip the egg in a bowl.In a separate plate,place the bread crumbs.Dip the pattie in egg and then cover it with bread crumbs.Shallow fry/deep fry the patties.Serve hot with Tomato sauce or mint chutney

Kallumukai Thoran/Mussel Coconut Fry

Ingredients

Mussels - 500 gm
Grated Coconut - 1/4 cup
Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/4 tsp
Ginger,Garlic Paste - 1 tsp
Coconut oil - 1 tsp
Curry Leaves - 5 or 6
Jeera - 1/4 tsp
Salt to taste

Method

         Boil the mussels for 5 minutes in water.The shell opens,remove the flesh and clean it.Marinate the flesh with chilli powder,turmeric powder,coriander powder,ginger,garlic paste and salt for about an hour.Cook the mussels with little water and curry leaves for about 10 minutes.In the mean time pound the jeera with grated coconut in a mortal and pestle.Mix the pounded coconut with mussels and saute until mussel and coconut blends well(approx 3 or 4 mins). Serve hot with rice.

Mexican Bean Salad

   On Saturday,even sun was on a holiday.It was a gloomy morning with light drizzling.What an awesome weather to enjoi :) Gez wat??? My hubby was also at home apart from his usual saturday morning schedule of playing cricket.We were lazing around and watched IPL match.RCB Vs Knight Riders,superb sixers from  Uttappa. After match, I asked him whether he would prefer to have Mexican cuisine at home.Well the answer was a big 'Yes'.First I prepared the Mexican Bean salad and for the main course I decided to prepare an Italian cuisine.Quickly we both sprang on our feet and went to a nearby super market to pick up groceries for cooking.We were back by 12.15pm.I started my cooking at 12.30pm and finished it by 1pm.Easy and effortless cooking.
         An awesome weather with a comfy food at home,perfect way to get out of the busy schedule.

Mexican Salad

Ingredients

Cooked Kidney Bean - 1 Cup
Cooked Corn Kernel - 1/4 cup
Onion - 1 chopped
Red Bell Pepper - 1/2
Green Bell Pepper - 1/2
Yellow Bell Pepper - 1/2
Garlic - 2 Pods
Coriander Leaves - 1/2 Cup
Red Chilli Sauce - 1 1/2 tsp
Chilli Powder - 1/2 tsp
Lemon Juice - 2 tbsp
Sugar - 2 tsp
Vinegar - 1 tbsp
Olive Oil - 1 tbsp
Pepper Powder - 1/2 tsp
Salt to taste

Method
  
     In a bowl,mix kidney bean,corn kernel,onion,red bell pepper,green bell pepper and yellow bell pepper.
In a separate bowl,whisk together lemon juice,garlic,coriander leaves,vinegar,chilli powder,pepper powder,salt,red chilli sauce and olive oil.Pour this dressing over the vegetables and mix well.
Serve cold.

Mint Rice

             The aroma of this dish brings back all my nostalgic memories.I used to prepare this dish in a hurry burry before leaving to office.My dad will keep all the ingredients ready and I will do the honours.Lovely days are those!!!


Ingredients

Basmati Rice - 2 Cups
Mint - 2 Cups
Coriander Leaves - 1 cup
Coconut - 3 tsp
Garlic - 10 or 12 Pods
Ginger - 1 inch
Shallots - 6 or 7
Cloves - 2
Cinnamon - 1
Cardamom -1
Bay Leaf - 1
Cumin Seeds - 1/2 tsp
Jeera - 1/2 tsp
Green Chillies - 6 or 7
Tamarind - small piece
Salt to taste
Oil - 3 tsp


Method
       Soak the rice in water for about 45 minutes.
       Place mint leaves,coriander leaves,4 garlic,ginger,2 shallots,cloves,cinnamon,bay leaf,cumin seeds,jeera,cardamom,green chillies,coconut,tamarind in a blender.Puree until smooth.
       Mince the remaining shallots and garlic.In a separate pan,add oil and heat.Add shallots and garlic,saute them for  3 or 4 minute.Add the ground ingredients and saute until the raw smell vanishes approx 5 mins.Add 4 cups of waters and required salt.Mix well and allow it to boil.Add the rice,mix well and close the lid.Allow it to cook.When it is done,remove from fire.
        Serve hot with raitha,curd chutney

Carrot Cucumber Raitha

Ingredients

Carrot - 1
Cucumber - 1
Grated Coconut - 1/2  cup
Ginger - 1 inch
Green Chillies - 2
Mustard Seed - 1 tsp
Urad Dhal - 1 tsp
Red Chilli - 1
Curry Leaves - 3 or 4
Oil required quantity
Salt to taste
Method

        Grate the carrot and cucumber. Grind the coconut and green chillies.Finely chop the ginger.Mix the above ingerdients and salt.Season it with mustard seeds, urad dhal, red chillies and curry leaves.
        Serve with pulao or briyani.

Curd Chutney

Ingredients


Curd - 1 Cup
Grated Coconut - 1/2 cup
Garlic - 4 Pods
Green Chilli - 3
Jeera - 1/2 tsp
Coriander Leaves - 2 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Red Chilli - 2
Chat Masala - pinch
Oil - 1 tsp
Salt to taste

Method

       In a pan,heat oil and add jeera.Add chopped garlic, chopped green chillies and saute for 30 seconds.Add coconut and saute until it is dry.Remove from fire and allow it to cool.Place all the above ingredients in a blender and pound/grate them.

  Mix curd,coriander leaves  and required salt with the grated/pounded ingredients.Sprinkle some chat masala.Season it with mustard seeds, urad dhal and red chilli.
  Serve with chapathi,parata,puliogare and variety rice.
          

Cauliflower Capsicum Fry

Ingredients

Cauliflower - 100gm
Capsicum - 1/2
Onion - 1/2
Soy Sauce - 2tsp
Chilli Sauce - 2 tsp
Coriander Leaves - 2 tsp
Pepper Powder - 1/2 tsp
Oil - 2 tsp
Salt to taste

Method
       Cut the cauliflower into florets.Soak it in warm water for 5 minutes.Drain the water.Cut the capsicum into long strips.
      Heat oil in a pan.Add onion and saute for 3 or 4 minutes.Add soy sauce and chilli sauce.Saute them.Add capsicum,cauliflower,salt and pepper.Saute them for 4 or 5 minutes.The capsicum and cauliflower should have its crunchiness.Remove from fire.Garnish with coriander leaves.Serve hot.

Kuruma

Ingredients

Diced Potatoes - 2
Diced Carrots - 2
Slit Green Chillies - 2
Chopped Onion - 1
Chopped Tomato - 1
Ginger,Garlic Paste - 1 tsp
Grated Coconut - 2 cups
Chilli Powder - 2 tsp
Turmeric Powder  - 1/4 tsp
Garam Masala - 1 tsp
Coriander leaves - handful
Cloves - 2
Cinnamon - 1
Oil required quantity
Salt to taste

Method

      In a pressure cooker,add oil,cloves  and cinnamon.Add onion and saute until golden brown.Add ginger,garlic paste and one green chilli.Add potatoes and carrot and saute them for 3 or 4 minutes.In the mean time,grind coconut,tomato,green chilli and little coriander into a paste.Add this paste to the above mixture.Add required quantity of water,chilli powder,turmeric powder,garam masala and salt.Mix well and close the lid.Pressure cook on medium flame for 3 whistle. Garnish with coriander leaves.This dish is very good with chapathi,dosa,idli, puttu.

Coriander Chicken Gravy

Ingredients

Chicken - 1 kg
Onions - 2
Ginger,Garlic Paste - 3 tsp
Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Curry Leaves - 8 or 9
Coriander Leaves - handful
Cinnamom - 1
Cloves - 2
Oil required quantity
Salt to taste

Method

    Clean the chicken.Marinate it with salt and 1 tsp ginger,garlic paste.Set it aside for an hour.
Heat oil in a pan.Add cloves,cinnamon and onion.Saute until the onions are golden brown.Add ginger,garlic paste and saute for 50 seconds.Add curry leaves,chilli powder,coriander powder and turmeric powder.Saute them.Add chicken,required salt and saute well.Close the lid and allow the chicken to cook with its own water.Add extra water only if required.Cook on medium flame.When the chicken is cooked,remove from flame.Garnish with coriander leaves.
   Serve with rice,chapathi,naan,parata.

Gajar Ka Halwa/Carrot Halwa

Ingredients

Carrot - 250gms
Milk - 600 ml
Condensed Milk - 1/4 cup [Optional]
Sugar - 1/4 cup
Cashewnut - 10
Raisins - 10
Cardamom - 1
Ghee - 4 tsp

Method

    In a pan add 2 tsp of ghee and carrot,saute them until the raw smell vanishes.Carrot must be soft and dry.Add milk and allow it to boil.Add the condensed milk and cook on medium flame.Cook until all the milk is absorbed by the carrot.It is time to add sugar and mix well.Remove from flame.
   In a separate pan,heat the remaining ghee and roast cashewnuts and raisins.After roasting allow it to cool,so the cashews become crisp n crunchy.Add the roasted ingredients to the carrot halwa and sprinkle cardamom.Serve after an hour so the sugar is nicely absorbed by carrot.

Tip :
1.Refrigerate it and serve cold.This enhances the taste of the halwa.
2.To make it different recipe,serve with Ice cream and your Gajar Ka Halwa with Ice Cream is ready.Isnt that a quick recipe???

Roasted Gram Dhal Powder/Pottukadalai Podi

                 An awesome podi shared by my friend.The spiciest indeed,came to our rescue very often.Aroma that  comes from garlic blended with red chilli is fantastic.Adding little ghee or gingely oil to it,my god.. there is no match for it at all...  This podi comes handy when I am very lazy to prepare any curry.

Ingredients

Roasted Gram dhal - 250 gm
Red Chillies -  100 gm
Garlic - 7 or 8 pods
Curry Leaves - 7 or 8
Salt to taste

Method

 Dry roast the red chillies,garlic and curry leaves seperately.Allow it to cool down.Place the dry roasted ingredients,roasted gram dhal, salt in a blender.Pound it to coarse texture.
 Serve with hot rice or idli. To enhance the taste add ghee or gingely.

Shahi Tukra

Ingredients

Bread Slices - 6
Milk - 1 1/4 cup
Condensed Milk - 1/2 cup
Sugar - 1/2 cup
Cardamom - 1
Cashew nuts - 10 or 12
Raisins - 10 or 12
Butter - 2 tbsp
Saffron - pinch

Method

    In a sauce pan,heat the milk.Allow it to boil for about 10 minutes.Mix the condensed milk with the milk.Allow it to boil until it is reduced to half the quantity.Mix the sugar and saffron.Remove from fire.Add the cardamom.Allow it to cool.
    In a separate tava or griddle,toast the bread with butter.Allow it to cool and remove the bread crusts.
   Roast the cashew nuts and raisins in butter.Keep it aside.
   In a square shaped flat bottomed ,place one layer of bread,sprinkle cashews and raisins and pour the milk over the bread.Repeat this process until the bread,milk,cashews and raisins are used.
  Refrigerate and serve cold.

Carrot Salad

    One of the easiest and quickest salad to prepare.

Ingredients

Carrot -2 or 3
Pepper Powder - 1/2 tsp
Chat Masala - 1/4 tsp
Coriander Leaves - 2 tsp
Lemon Juice - 2 tsp
Salt to taste

Method

         Grate the carrot.Mix it with all the above ingredients. Carrot salad is ready.Isnt it very simple and quick??

Vadakari

Ingredients

Channa Dhal - 1 cup

Onion - 2
Tomato - 1
Ginger,Garlic Paste - 1 tsp
Green Chillies -2
Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Fennel Seeds - 1 tsp
Bay Leaf - 1
Cloves - 1
Cinnamon - 1
Coriander Leaves - handful
Curry Leaves - 4 or 5
Oil required quantity
Salt to taste

Method

     Soak channa dhal for about 30 minutes.Grind the dhal into a coarse texture.Finely chop one of the onion and green chilli.Mix onion,green chilli,coarsely ground dhal and salt.Make it into small balls.Steam them in a idli  cooker for 10 minutes.Allow it to cool down and smash the cooked balls as shown in the pic .
    Chop the remaining onion,green chilli and tomato.
    In a seperate pan, heat oil and add cloves,cinnamon and fennel seeds.Add onion and saute them until golden brown.Add tomatoes and cook them on very low flame.When it softens,add chilli powder,turmeric powder,salt,curry leaves and add quarter cup of water.Allow it to boil.Add the smashed dhal into the mixture and mix it well.Close the lid of the pan and cook on very low flame for 4 or 5minutes.Remove from flame and garnish with coriander leaves.
      Serve hot with Idli or Dosa

Tomato Chutney

Ingredients

Tomatoes - 3
Ginger - 1 inch
Garlic - 3 or 4 pods
Green Chillies - 4 or 5
Mint Leaves - handful
Cashew Nuts - 7 or 8
Sesame Seeds - 1 tsp
Red Chillies - 4
Tamarind - small piece
Urad Dhal - 2 tsp
Mustard Seed - 1 tsp
Cumin Seed - 1/2 tsp
Curry Leaves - 4 or 5
Asafoetidia - a pinch
Salt to taste

Method

       Heat oil in a pan.Add urad dhal,two red chillies ,sesame seed and fry them well.Add ginger,garlic,green chillies,2 or 3 curry leavesasafoetidia and saute them for 2 minutes.Add cashew nuts,tamarind and saute them.Add tomatoes,mint,salt and cook on very low flame until tomatoes become soft.When the tomato is cooked,remove from fire and cool them.Place the cooked ingredients in the blender and grind it coarse.Season it with mustard seed,urad dhal,curry leaves,asafoetidia and red chillies.