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 .

Brinji

Serve - 3

Ingredients

Basmati Rice - 2 cup
Onion - 1m
Tomato - 2
Mint Leaves - 2 tbsp
Coriander Leaves - handful
Green Chillies - 4
Ginger Garlic Paste - 1 tsp
Saffron - 6 or 7 strands [Optional]
Cloves - 2
Bay Leaf - 1 or 2
Cardamom - 1
Salt to taste
Oil - 2 tsp

Method
     Chop onion,tomato,green chillies,mint leaves and coriander leaves.
    In a sauce pan,heat oil add cloves,cinnamon,bay leaf and cardamom.Add onions,pinch of salt and saute until it is translucent.Add mint leaves,1 tsp of coriander leaves,ginger garlic paste and saute.Add tomatoes and green chillies.Saute until tomatoes are soft.Add 4 cups of water,saffron and required salt.When the water starts boiling,add the rice.Mix well,close the lid and allow it cook for 5 to 8 minutes.When the rice is completely done,garnish with coriander leaves.
    Serve hot with raitha.

Tomato Chutney

Serve - 3

Ingredients

Onion - 1
Tomato - 1
Garlic - 2
Curry Leaves - 5 or 6 (Optional)
Grated Coconut - 1 1/2 Cup
Green Chillies - 2 or 3
Salt to taste
Oil - 1 tsp

Method
         In a sauce pan,heat oil and saute onions until they are translucent.Add green chillies,garlic and saute for 30 seconds.Add tomatoes and saute until soft.Remove from fire.Allow it to cool.
        Place the above mixture,coconut,required salt and water in a blender.Blend until it is coarse.
        Serve with dosa or idli.

Rajma Masala/Red Kidney Bean Gravy

Serve - 2

Ingredients

Red Kidney Bean/Rajma - 250 gm
Onion - 1
Tomato - 2
Green Chilli - 2
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1 1/2 tsp
Garam Masala - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Cumin Seeds - 1/2 tsp
Coriander Leaves - 2 tsp
Salt to taste
Oil - 2 tsp

Method

       Soak rajma/red kidney bean over nite.Pressure cook the bean with salt.Strain the excess water and keep aside.This will be used during the masala preparation.
      Finely chop the onion, tomatoes and green chilli.
      In a sauce pan,heat oil,add cumin seeds,onion,pinch of salt and saute until it is translucent.Add ginger garlic paste and saute.Add 50 ml of the bean water and cook.Add coriander powder,chilli powder,garam masala and saute.Add chopped tomatoes,green chillies and saute.Close the lid and cook until tomatoes are soft.Saute occasionally.Add the red kidney bean and cook for 10 or 15 minutes.
      Garnish with corainder leaves.
      Serve hot with chapathi and rice.

Mushroom Masala

Serve - 2

Ingredients

Mushroom - 500 gm
Onion - 1
Cumin Seeds - 1/2 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Curd - 1 cup
Coriander Leaves - handful
Salt to taste
Oil - 2 tsp

Method

    Finely chop onion and coriander leaves.Cut mushroom into small pieces.
In a sauce pan,heat oil,add cumin seeds and onion.Saute until it is translucent.Add red chilli powder,cumin powder,turmeric powder,coriander powder and saute.Add mushroom,1 tsp coriander leaves,salt  and 10 ml of water and mix well.Close the lid and cook until mushroom is cooked and water is dried.Saute occasionaly.Finally add the curd,required salt and mix well.Cook for 2 or 3 minutes.Remove from fire.Garnish with coriander leaves.
  Serve hot with chapathi.

Prawn gravy

Serve - 2

Ingredients

Cleaned and deveined Prawns - 500gms
Onion - 1
Tomato - 1
Green Chilli - 2
Ginger Garlic Paste -1 1/2 tsp
Coriander Leaves - 2 tbsp
Curry Leaves - 5 or 6
Red Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Cinnamon - 1
Cloves - 2
Salt to taste
Oil - 2 tsp

Method
         Chop onion,green chillies and tomato.
        In a sauce pan,heat oil add cinnamon and cloves.Add onion and saute until it becomes translucent.Add ginger garlic paste,green chillies and saute for 45 seconds.Add tomato,1 tsp of coriander leaves and saute it.Close the lid and cook on very low flame until the tomato becomes very soft. Saute occasionally.Add red chilli powder,turmeric powder and saute for a minute.Add curry leaves.prawns,salt and 20 ml of water.Saute and cook for 5 or 8 minutes.When the prawn is cooked and the gravy is thick,remove from fire.Garnish with coriander leaves.
        Serve hot with rice,chapathi.

Beans Poriyal

Serve - 3

Ingredients

Beans - 500gms
Green Chilli - 2
Curry Leaves - 5 or 6
Mustard Seeds - 1 tsp
Urad Dhal - 1 tsp
Grated Coconut - 2 tbsp
Oil - 2 tsp
Salt to taste

Method

           Finely chop the beans.Slit the green chillies into half.
In a sauce pan,heat the oil,add mustard seeds,urad dhal,curry leaves and green chillies.When the urad dhal is golden brown,add the beans,salt and saute until the color of the bean changes to light green.Add 20 ml of water,close the lid and cook for 5 or until beans is cooked.Add the grated coconut and blend well.Remove from fire.
           Serve hot with rice.

Pudhina-thengai Chutney/Mint with Coconut Chutney

Serve - 4

Ingredients

Mint Leaves/Pudhina - 2 Cup
Urad Dhal - 2 tsp
Garlic - 3 Pods
Tamarind juice - 1/4 Cup
Grated Coconut - 1 Cup
Green Chilli - 3 or 4
Red Chilli - 1
Curry Leaves  - 4 or 5
Salt to taste
Oil - 1 1/2 tsp

Method

          Heat oil in a pan.Add 1 tsp of urad dhal and fry until it is golden brown.Add mint leaves and saute until it becomes soft and the leaves color change.Add garlic and green chilli,saute for 2 minutes.Remove from fire and allow it to cool.
         Place the above cooked ingredient in the blender along with coconut,tamarind juice and salt.Blend it to form a coarse texture.Remove and season it with mustard seeds,urad dhal,red chillies and curry leaves.
         Serve it with rice,chapathi,idli or dosa.
  

Vellai poosanikai thengai kootu/White Pumpkin Curry

Serve - 3

Ingredients

White Pumpkin/Vellai Poosanikai - 500 gm
Channa Dhal - 1/4 cup
Grated Coconut - 1 cup
Green Chilli - 1
Red Chilli - 4
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 5 or 6
Salt to taste
Oil - 1 tsp

Method

      Soak channa dhal for 15 to 30 minutes.Chop the pumpkin into cubes.Slit the green Chillies.Grind coconut,red chillies and jeera into a coarse paste.
     In a sauce pan,cook channa dhal,pumpkin,green chilli and required water.When the mixture is cooked and water has completely evaporated,add the ground paste.Mix well and cook for 3 or 4 minutes.Remove from fire.Season it with mustard seeds and curry leaves.
      Serve hot with rice or chapathi.

Corn Cake

Serve - 3

Ingredients

Corn Kernel - 1 Cup
Garlic - 2 Pods
Ginger - 1/2 inch
Green Chillies - 2
Coriander Leaves - 2 tbsp
Mint Leaves - 1 tbp
Garam Masala - 1/2 tsp
Rice Flour - 1 tsp
Maida/All Purpose Flour -2 tbsp
Bread Crumbs - 2 tbsp
Salt to taste
Oil required quantity

Method

      Place all the above ingredients in the blender except maida,bread crumbs and oil.Blend it to form a coarse mixture.Mix maida,bread crumbs and form a very thick batter.
      Heat oil in the griddle.Take 1 scoop of the batter and make a circle of  5cm diameter on the griddle.Allow it to cook for 2 or 3 minutes on one side and cook on the other side for 3 minutes.Repeat the same process for the remaining batter.
       Serve hot with tomato sauce.

Cabbage Balls in brown sauce/Cabbage Kofta

Serve - 2

Ingredients

Cabbage - 1/2
Channa Dhal - 1 1/2 tbsp
Onion - 1
Green Chilli - 1
Ginger Garlic Paste - 1 tsp
Besan Flour - 1 tsp
Curd - 1 1/2 Cup
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Jeera  - 1 tsp
Oil - 2 tsp
Salt to taste

Method

             Finely chop the onion ,green chillies,cabbage and coriander leaves.Whisk the curd and make a smooth texture.
    Soak channa dhal for 15 minutes.Cook channa dhal with water until it is 80% done.In a separate sauce pan,heat water with salt.Add cabbage and cook until it is soft.Add the partially cooked channa dhal to the cabbage.When the cabbage and dhal is cooked,strain the water in a bowl.This water will be used while making the sauce.Mash the cooked cabbage and channa dhal.Add the chopped green chillies,onion,few coriander leaves,besan flour,salt if required and mix well.Make small balls using the mixture.These balls can be  deep fried or steamed or baked.Once the balls are cooked,keep it aside.
      In a sauce pan,heat oil,add jeera,chopped onions and a pinch of salt .Saute until the onions are translucent.Add red chilli powder,coriander powder,cumin powder and saute for 2 minutes.Add ginger garlic paste and saute for less than a minute until it emanates nice flavour.At this point,add the strained water and cook on very low flame.Add the curd and cook very slowly.Do not allow it to boil.when the first bubble starts ,add the cabbage balls.Simmer for a minute or two,remove from fire.Garnish with chopped coriander leaves.
     Serve hot with chapathi or rice.

Ginger/Inji Chutney

Serve - 3

Ingredients

Ginger - 2 inch
Garlic - 2 Pods
Green Chilli - 1
Red Chilli - 2
Urad Dhal - 1 1/2 tbsp
Channa Dhal - 2 tbsp
Tamarind Juice - 1/2 tbsp
Jaggery - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 4 or 5
Salt to taste
Oil - 3 tsp

Method
              Heat 1 tsp of oil in a pan.Add urad dhal,channa dhal and roast until they are golden brown.Add green chillies.red chillies and garlic.Roast for less than a minute.Keep it aside.Add another tsp of oil to the pan and saute the ginger for 3 minutes.Allow the above mixture to cool.Blend the above mixture with jaggery,salt and tamarind juice to coarse texture.Season it with mustard seeds and curry leaves.
             Serve with dosa,idli or rice

Ragi Dosa

Serve - 8 Dosa

Ingredients

Ragi Flour - 2 Cups
Rice Flour - 1/2 Cup
Chopped Onion - 1 Cup
Chopped Green Chillies - 1
Chopped Coriander Leaves - 2 tbsp
Salt to taste
Gingely oil required quantity

Method

         Mix ragi flour,rice flour,onion,green chilli,coriander,curd,salt and required water to make batter of thin consistency.Heat the griddle,pour the batter using ladle.Then swirl the batter around the griddle so there is thin and even layer.Cook for about a minute on one side and for another minute on the other side or until it is crisp.
       Serve hot with  chutney or sambar.
          

Egg Parata

Ingredients

To make dough

Wheat Flour - 1 cup
Oil - 1 tsp
Salt to taste

To make egg filling

Eggs - 2
Onion - 1
Green Chilli - 1
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Chat Masala - 1/4 tsp
Coriander Leaves - 2 tsp
Salt to taste
Oil - 2 tsp

Method

    In a bowl,mix wheat flour,salt,oil and required water.Knead into a dough.Keep it aside for a
n hour.

Egg Filling
    In the meantime finely chop the onion and green chilli. In a separate pan,heat the oil,add onion and green chilli.Saute them until the onions are translucent.Add the turmeric powder,chilli powder,chat masala and salt.Saute them for 2 or 3 minutes.Remove from fire.
   In a separate bowl,add the eggs and whip.Add the above ingredients,mix well.Add salt if required.

Chapathi

    1. Make equal sized balls from the dough.
    2. Take one ball,dust it with dry flour and roll it on a rolling board.
    3. Take little oil and spread it on top of chapathi.Dust little dry flour on top.
    4. Fold the chapathi into half, to form a semi circle
    5.Spread some oil on top of the chapathi,dust it with dry flour.
    6.Fold it into to half to form a triangle.Dust it with dry flour.
    7.Roll it to make a chapathi,maintaining the triangle shape.
    8.Heat the tava and roast the chapathi.
    9.When it is half cooked,the air inside the chapathi will form a pocket/bubble.
   10.Using a teaspoon,add the egg filling to the pocket/bubble.
   11.Egg might spill out,no worries.
   12.Cook on very low flame as the egg inside should be cooked.
   13.Egg Parata is ready.Serve hot with Mint Chutney, Tomato Sauce, Spicy curd.