Vendaikai Poriyal

Serve - 2

Ingredients

Vendaika/Lady's Finger - 250 gm
Curry Leaves - 4 or 5
Coriander Powder - 1 1/2 tsp
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1 tsp
Urad Dhal - 1 tsp
Oil - 2 tsp
Salt to taste

Method

       Finely chop lady's finger.
       In a sauce pan,heat oil.Add mustard seeds and urad dhal.Wait until urad dhal turns golden brown.Add chopped lady's finger and saute for 3 or 4 minutes.Add red chilli powder,turmeric powder,coriander powder,curry leaves and salt.Blend them.Cover the lid and cook for 4 or 5 minutes.When the lady's finger is dry and non-sticky remove from fire.
     Serve with rice.

Corn Carrot Poriyal

Serve - 3

Ingredients

Boiled Sweet Corn - 1 Cup
Grated Carrot - 1 Cup
Onion - 1
Red Chilli Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - 1 tsp
Mustard Seeds - 1 tsp
Oil - 2 tsp
Salt to taste

Method

       In a sauce pan,heat oil.Add mustard seeds.Saute onions until translucent.Add red chilli powder,turmeric powder and saute.Add grated carrot,sweet corn and salt.Saute for 3 or 4 minutes.Cover the lid and cook for 3 or 4 minutes.Remove from fire.Garnish with coriander leaves.
      Serve hot with rice.

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.