GARLIC PRAWN FRY

INGREDIENTS: 

Prawns - 300 gms

Onion - 1 big

Garlic cloves - 12 sliced

Green chillies - 3 or 4

Turmeric powder - 1 tsp

Chilli powder - 1 tsp

Garam masala powder -1/2 tsp

Salt to taste

METHOD OF PREPARATION: 

1) Clean the prawns and marinate it with chilli powder, turmeric powder and Salt for 1 hour.

2) Heat oil in a pan. Once hot, saute sliced onion and garlic cloves till tender. Then add in the sliced chillies.

3) Add the marinated prawn to it and mix it well for few minutes. Cook with a lid and cook till prawn is cooked.

4) Add in Chilli powder, Garam masala powder and Salt. Toss it well, till prawn is roasted well.

 Remove from the flame and Serve Hot.

RED RADISH PORIYAL ( British Radish)

INGREDIENTS :

Red Radish (British Radish) - 300 gms

Onion - 1 medium

Garlic cloves - 4

Green Chillies -4

Mustard - 1 tsp

Jeera - 1 tsp

Grated Coconut - 1 tbsp

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add Mustard and Jeera. When it splutters, add in onion, garlic cloves and chillies. Saute them till soft and tender.

2) Then, add in the chopped radish. Saute for few minutes and add little water. Cover with a lid and cook till soft and tender in slow flame. 

3) Once done, add in turmeric, chilli powder and Salt. Mix it well. 

4) Finally, add in the grated coconut. Toss it well for 2 minutes and remove from the flame.

Serve hot.

 

MASOOR DAL TADKA

INGREDIENTS:

Masoor dal -1 cup

Mustard seeds-1 tsp

Tomato - 1 

Onions- 1 cup

Turmeric powder-1/2 tsp

Cumin seeds(jeera)-1 tsp

Salt to taste

Curry leaves and coriander leaves

Green chillies - 3

Asafoetida

Ghee few tsps.

METHOD OF PREPARATION:

1) Boil dal with turmeric powder, 2 tsps of oil and tomato in pressure cooker for 4-5 whistles. Check whether the dal is well cooked and mash it well.

2) Heat oil in kadai. Add mustard seeds,cumin seeds. When it splutters, add finely chopped onion and garlic cloves. Saute it till becomes tender. Add curry leaves and Green chillies. 

3) Add dal to the it with salt and hing .Leave in medium flame for 5-10 mins.

Garnish it with a coriander leaves and ghee. 

Serve hot with rice and potato fry. 

 

MUTTON LIVER KULAMBHU

INGREDIENTS :

Mutton liver - 200 gms

Green chillies - 3

Onion - 2 medium

Tomatoes - 2

To grind :

Cumin seeds - 1 tsp

Fennel seeds - 1/2 tsp

Coriander seeds - 1/2 tsp

Ginger - a small piece

Garlic cloves - 6

Marinate the liver with Chilli powder, Turmeric powder and Salt. 

METHOD OF PREPARATION :

1. Heat oil in a pan. Saute onion and tomatoes till soft and tender.

2) Blend the ginger, garlic, fennel seeds, coriander and Cumin seeds.

3) Add in the blended masala and  green chillies with turmeric powder. Mix it well.

4) Finally, add in the liver to it and mix it well. Once the liver is cooked, add in salt and a tsp of gingelly oil before removing from the flame.

Serve hot with Rice or Roti.

 

CHANNA DAL RADISH SAMBAR

INGREDIENTS :

Channa dal - 1 cup

Onion - 1 

Tomato - 2

Tamarind water - 1 cup

Mustard -1 tsp

Jeera - 1 tsp

Methi seeds - 1 tsp

Coriander leaves -few

Sambar powder - 2 tsps

Turmeric powder - 1 tsp

Asafoetida/ Hing - a pinch

Salt to taste

METHOD OF PREPARATION :

1. Soak channa dal over night and leave it in refrigerator. Wash it once, and cook for 3 whistles till it softens with a turmeric powder and a spoon of oil.

2. Heat oil in a pan. Once hot, fry the sliced radish and saute for few minutes till tender and the raw smell leaves. Once done, leave it aside.

3. Heat oil in the same kadai. Once hot, add mustard, jeera, methi seeds. When it splutters, add in the chopped onion, followed by tomato and saute till tender and soft.

4. Then, add in the radish to it, sambar powder and salt. Then, add in the boiled channa dal with tamarind water and 1 cup of water. Bring it to boil.

5. Add hing and garnish it with coriander leaves before removing from the flame.

Serve hot with Rice.
 

STEAMED WHEAT FLOUR SWEET PIDI KOZHUKATTAI

INGREDIENTS :

Steamed Wheat flour - 1 cup (if plain wheat flour, just wrapped in damn plain cloth and leave in idli pan for 20 minutes)

Grated Coconut - 1 cup

Gingelly oil - 2 tsps 

Organic Sugar - 1 cup

METHOD OF PREPARATION :

1. Sieve the flour well. 

2. Add in the grated coconut with sugar. Knead a soft dough with warm water. 

3. Add in 2 tsps of gingelly oil and roll it out. 

4. Take small balls of it. Press it out with hands and steam cook in Idli pan for 10 minutes.

Serve hot.

 

MUTTON SALAN (GOSHT KA SALAN)

INGREDIENTS :

Mutton- 750

Cloves - 2

Cinnamon sticks - 2

Bay leaves- 2

Anasi - 2

Phool/ Kalpasi - few
Onion- 2 medium sized ( 1onion - chopped finely, 1 onion - Saute in oil for few minutes and blend it well)
Tomato- 1 1/2 
Turmeric powder-1 tsp
Red chilli powder- 2 tsps
Coriander powder- 2 tsps
Garam Masala powder- 1 tsp
Garlic- 10 cloves
Ginger- a small piece
Cumin seeds- 2 tsps.
Few coriander leaves
Green chillies- 3
Salt to taste

METHOD OF PREPARATION: 

1. Marinate the mutton with turmeric powder and Salt for an hour.

2) Heat oil in a pressure cooker. Once hot, add in cloves, cinnamon sticks, bay leaves, phool, anasi. When it splutters, add onions, tomatoes, garlic cloves, crushed ginger, cumin seeds. Saute till tender. 

3) Then add in the mutton pieces with little salt, turmeric powder, Garam masala, chilli powder and coriander powder. Mix it well for few minutes. Then add 1 cup of water and pressure cook for 10 whistles.

4) Allow the steam to leave. Open the lid, cook in slow flame. Add in sliced chillies and blended onion. Cook till the oil separates out. Garnish with Coriander leaves.

BREAD PIZZA

 INGREDIENTS:

Bread - as required,

Mixed vegetables - Corn, Capsicum, Tomato, Onion - as required.

Cheese slices 

Pasta sauce or we can use tomato sauce .

METHOD OF PREPARATION:

1) Preheat the oven for 10 minutes at 200 degree C.

2) Spead the sauce in the bread loaf. Top it with vegetables. 

3) Place the cheese slices over the bread.

4) Arrange it in the baking tray and bake for 5-8 minutes till done. Serve hot.

KEERAI KUZHAMBHU

INGREDIENTS :

Palak/Spinach - 5 bunches

Toor dal - 3/4 cup

Onion - 1 (medium)

Mustard,Cumin Seeds,Methi seeds - 1 tsp each

Salt to taste

To Roast and grind:

Coconut pieces -5
Dried Red chillies -5

Coriander seeds - 1 tsp

Channa dal - 1 tsp

Jeera - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add mustard and jeera. When it splutters, add onion and saute till tender.

2) Add chopped leaves,sprinkle some water .Cover with a lid and wait till keerai is well cooked.

3) When the keerai is cooked, add dal to it. Mash dal and keerai together with 1/4 cup of water and Salt to it. 

4) Then, add the grinded masala to it. Stir it up well. Cook for 5 minutes. Remove from the flame and Serve Hot.

 

BABY CORN SOY CHUNKS FRIED RICE

INGREDIENTS :

• Baby corn - 6
• Peas - 200 gms
• Soy chunks - 150 gms
• Capsicum - 1
• Red Jalapeno -3
• Basmati Rice - 1 cup
• Spring onion - 1 bunch( finely Chopped)
• Sweet and Sour chilli sauce - 2 tsps
• Pepper powder - 2 tsps
• Jeera powder - 1 tsp
• Dark soy sauce - 1 tsp
• Olive Oil/Butter
• Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a wide pan. Once hot, fry chopped baby corn for few minutes till golden brown. Once done, keep it aside. Meanwhile, soya chunks and soak in hot water for 20 minutes, then squeeze the chunks without water.

2) Heat butter or oil in a pan. One hot, saute the onion till transparent, followed by peas, capsicum, spring onion, red jalapeno, fried babycorn, soya chunks,  little water and cook till it softens. 

3) Once cooked, add in dark soy sauce, chilli saue, jeera powder and mix it well  before adding rice. Once done, add in the cooked rice and mix it well for 5 minutes. Garnish it with crushed pepper or pepper powder.

4) Remove from the flame and serve hot.