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