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