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.