CHEESE CARROT POTATO SANDWICH

INGREDIENTS :

White bread

Cheese slices

Mayonnaise Sauce

For masala :

Onion - 1

Tomato - 1

Carrot - 3 small

Potato - 2 medium

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Heat oil in a pan. Once hot, saute onion and tomato till tender. Then add carrot and potato with little water and cook till done. Add Turmeric powder, Chilli powder and Salt. Mash it well. Once done, remove from the flame and allow it to cool down.

METHOD OF PREPARATION:

1. Spread Mayonnaise sauce over the bread.

2. Then, spread the prepared masala.

3. Place the cheese slice. Cover it another bread.

4. Spread little butter over the bread on both sides and place in a toaster till done.

Serve Hot.

WHITE BAIT (Saala Meen) FISH CURRY

INGREDIENTS :

White bait - 600 gms (Saala meen in Tamil)

Tamarind  - a small lemon size (Soak in 1 cup of water for 30 minutes )

Coconut milk - 1 1/2 cup

Turmeric powder - 1 tsp

Chilli powder - 3 tsps

Coriander powder - 1 tsp

Jeera powder - 1 tsp

Pearl Onions - 2 cups

Green chillies - 3

Salt to taste.

METHOD OF PREPARATION :

Clean the fish well in Salt water. 

1. Heat a ladle of gingelly oil in a pan. Once hot, add in finely chopped onion and saute till soft.

2. Add in split chillies, Turmeric powder, Jeera powder, Coriander powder, Chilli powder and salt. Saute till the raw smell leaves.

3. Add in the thick coconut milk. 

4. When it starts boiling, add in the cleaned fish. Add a spoon of oil . Cover with a lid and cook till the fish is cooked and the oil separates out. 

Remove from the flame and Serve hot with Rice.

 

MURUNGAI KEERAI ADAI (Drumstick Leaves Lentils Dosa)

INGREDIENTS :

Raw rice - 1 cup

Boiled Rice - 1 cup

Toor Dal - 1/4 cup

Channa dal - 1/4 cup

Urad dal - 2 tbsps

Turmeric powder - 1 tsp

Pearl onions - 8 (finely sliced)

Green Chillies - 6 (finely chopped)

Drumstick leaves - 1 1/2 cup

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1. Wash and soak rice, toor dal, urad dal, channa dal for 3 hours. Then grind them a bit coarsely with little water.

2. Transfer it to a bowl, add in chopped onion, jeera, chillies and drumstick leaves with salt and mix it well.

3. Heat dosa pan. Once hot, spray a spoon of gingelly oil and spread the batter evenly. Again, spray little oil. Cover with a lid, for few minutes and flip to its sides till done.

Serve Hot with Sambar/ Chutney/Aviyal.

LUCKNOW MUTTON BIRIYANI (AWADHI BIRIYANI)

Biriyani is one of the most favourite for food lovers. It is being prepared in different cuisines with unique flavour and aroma. 

INGREDIENTS:

Mutton - 1 kg

Seeraga samba rice - 1 1/2 cups 

Onion - 1 big 

Cinnamon - 3

Cloves - 1

Rajapatri - few

Phool - few

Chilli powder - 2 tsp

Handful of  pudina and coriander leaves. 

Garam masala powder - 1 tsp

Curd - 1/2 cup

Salt to taste 

To Grind :

Ginger - small piece

Garlic cloves - 6

Green Chillies - 5

METHOD OF PREPARATION :

1) Marinate Mutton with the blended masala and curd for 2 hours.

2) Heat oil or ghee in pressure cooker . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till roasted .

3) Add in the mutton and saute for few minutes, till it leaves out water. Then, add in 1/2 cup of water. Pressure cook for 8-10 whistles till done. Allow the steam to leave and remove the lid.

4) Add in the coriander and pudina leaves.

5) Add in the half cooked rice and few more fried onion and pudina. Cover with a lid and leave it in dhum for 20 minutes. 

Before serving, remove the lid and mix it well from the sides of the pan. Serve hot with Raitha.

 

MUTTON GOAN STYLE ( XACUTI)

INGREDIENTS :

Mutton - 1 kg

Garam masala powder - 1 tsp

Coconut pieces - 8 finely sliced

Green chillies - 5

Coriander seeds - 1 tsp

Jeera powder - 1 tsp

Chilli powder - 1 tsp

Salt to taste

Corinader leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai. Once hot, saute cocnut pieces, green chillies and coriander seeds for 2-3 minutes. Allow it to cool and then blend them finely.

2) Meanwhile, marinate mutton pieces with chilli powder and salt.

3) Heat oil in a pressure cooker. Once hot, saute onion till tender.

4) Add in Garam masala and Jeera powder.

5) Then, add in the blended masala to it. 

6) Then, add in the mutton to it. Add 1 cup of water and pressure cook for 10-15 minutes till done. Allow the pressure to leave. Cover in medium flame without lid till the oil separates out. Garnish it with Coriander leaves.

Serve hot with Rice.

 

DRUMSTICK LEAVES SOUP (MURUNGGAI KEERAI SOUP)

INGREDIENTS:

Drumstick leaves - 1 cup

Toor dal - 3 tbsps

Tomato - 1 small

Pearl onion - 3

Garlic cloves - 5

Turmeric powder - 1 tsp

Coriander powder - 1 tsp

Jeera powder - 1 tsp

Gingelly oil - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Heat pressure cooker. Add 3 tbsps of Toor dal, 1 cup of water, garlic, onion and tomato with turmeric powder and a spoon of gingelly oil. Pressure cook for 5 whistles till dal is soft.

2) Once done, open the lid and add drumstick leaves. Add 1-1/2 cups of water. Bring it to boil.

3) Add in coriander and Jeera powder with Salt. Mix it well. Cook till it reaches soup consistency.

4) Once done, remove from the flame and serve hot.

 

MADURAI STYLE MUTTAI PAROTTA (KOTHU PAROTTA)

INGREDIENTS :

Pearl onions/Sambar onions /Small onions - 1 cup

Tomato - 2 (medium)

Curry and coriander leaves

Turmeric powder - 1 tsp 

Kari masala powder/ Garam masala - 1 tsp

Chilli powder - 2 tsps

Coriander powder - 1 tsp

Green chillies - 5

Eggs - 5

Chicken kuzhambu/kurma - 3 cups

Parotta - 5

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot, add onion , green chillies and curry leaves. Saute till tender. Then chopped tomato and saute them till skinny.

2) Drop in the eggs and Salt. Mix it well.

3) Then, add in the Chicken Kuzhambu/Kurma , Turmeric powder, Chilli power, Coriander powder and kari masala power. Mix it well. 

4) Then, add in the scrambled parotta pieces to it, add little more salna and mix it well. Take a long flat spatula or dosa ladle and finely mince it well. Mix it evenly and once done, garnish it with Coriander leaves.

Serve hot with Chicken Salna. 

PANEER DOSAI

INGREDIENTS :

Paneer - 250 grams

Green chillies - 4

Coriander leaves - few

Wheat flour - 1 cup

Turmeric powder -1/2 tsp

Chilli powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Mix paneer cubes with salt, chilli powder and turmeric powder. Fry them for 2 minutes in a pan. Allow it to cool and blend them to scramble, mix in finely chopped green chillies and coriander leaves.

2) Heat Dosa Tawa. Spread dosai batter. Pray a spoon of ghee.

3) Spread the scrambled paneer over the dosai. Spray little ghee. Once gets roasted, remove from the flame and serve hot.