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.