BEETROOT PACHADI

Ingredients:

Beetroot - 1 

Green chilli - 1-2 

Curd 

Salt to taste 

For tempering:

Mustard seeds - 1 tsp

Urad dhal - 1 tsp 

Small onion - 2 -3 sliced 

Curry leaves - 1-2 

Method:

Remove the beetroot skin with the peeler.

Scrap the beetroot with food scrapper or grate it.

Add grated/scrapped beetroot and green chillies to the mixer grind it once and add to the curd.

Heat oil in a pan add mustard seeds, urad dhal, Onion , curry leaves and saute it.

Finally add this tempering to the pachadi.

CARROT BURFI

Ingredients:

1 cup grated carrot

1/2 ltr milk

5 tbsp ghee

1 cup grated coconut

1 cup sugar 

1/2 cup broken cashewnut 

Method:

Fry the grated coconut & grated carrot without oil or ghee.

Boil the milk with sugar keep stirring.

Mix the fried coconut & carrot & stir again. It should be thick.

When it is cooked add cashewnuts.

Apply ghee on a tray and put the mixture.

Cut it into pieces when cool.

THIRUVATHIRAI KALI

Ingredients:

Raw rice - 1/2 cup

Water - 1 1/4 cup

Jaggery - 1 cup grated 

Coconut - 1/4 cup grated 

Ground elachi or cardamom - 1/2 tsp 

Cashews - 10 

Ghee - 2 tsp 

Method:

Roast the rice until red and grind into coarse like rava.

Roast cashew in ghee & set aside.

Heat water & dissolve jaggery.

After that add ccconut, ground rice & 1 tsp of ghee.

Mix well transfer to another vessel.

Pressure cook for 2 whistles.

Mix roasted cashews & elachi.

Serve hot.

IDLY PODI

Ingredients:

Red chillies - 20

Urad dhal - 200 gms

Bengal gram - 100 gms

Asafoetida - 1 tsp

Curry leaves - 5-6

Sesame seeds - 50 gms

Salt to taste 

Method:

Heat a tava keep it in low flame and roast urad dhal till it become light brown and remove from heat.Then you have to add one by one like bengal gram, sesame seeds & curry leaves. 

Then add little oil & roast red chillies.let it cool for some time.

Finally grind everything in the mixer and  add salt.

Serve with Idly , dosa , Adai.

TOMATO THOKKU

Tomato thokku is my all time favorite. Tomato is very good for health.  My Mom used to do all times. I miss my Mom so much. She make so many innovative dish but after marriage everything changed.

Tomato is very good for health. It has so many health benefits in it. It is used in all dishes.

Ingredients:

Tomato - 4- 5 ( big one)

Mustard seeds - 1 tsp

Chilli powder - 2 tsp

Turmeri powder - 1 tsp

fenugreek powder - 1 tsp

Salt to taste 

Method:

Heat oil in a pan add mustard seeds when they start to splutter add tomatoes and saute it for 2 min.Then add the turmeri powder, fenugreek powder, chilli powder, & salt.

keep it in low flame till the oil leaves out from the tomatoes.

Serve with rice or with chappati.

Note:

you can also make that fenugreek powder in home. fry tht fenugreek seeds in tava without oil & grind it in mixer.

KUSKA RICE

This is the very easy and quick dish. I learned this recipe from my mom. You can try this recipe with using mixed vegetable. 

Ingredients:

2 cup of basmati rice

onion(medium size) - 1 sliced

2 pieces of cinnamon stick

2-3 bay leaves

Ginger garlic paste - 1 tsp

4 -5  green chillies 

1-2 mint leaves ( optional)

coconut milk - 1 cup 

salt to taste.

METHOD:

Soak the rice in the warm water for 10 mins.

Heat 2 tsp of ghee & 2 tsp of regular oil in a normal pan.

Add bay leaves, cinnamon stick , cloves , green chillies , ginger garlic paste & onion and saute it   for 2 -3 min.

Add the mint leaves & saute for 2 min.

Remove the pan from the heat & transfer to the rice cooker then add rice & salt into it.

Serve with raita , vegetable kurma, potato kurma or potato fry.

Note:  For 2 cups of basmati rice add 3 1/2 cups of water.

 

Idly Fry

Ingredients:

Idlis - 8 

Gram flour - 2 tbsp

Onion - 1 (chopped)

Ginger - small piece grated 

Green chillies - 1-2 

Oil 

Salt 

For Gravy:

Curd - 2 tablespoon 

Grated Fresh coconut - 2 tblspoon 

Onion Grated - 2 tablespoon 

Chilli powder - 1 teaspoon 

Turmeric powder - 1/2 teaspoon 

Garam masala - 1 teaspoon 

Bay leaves - 1 

Oil 

Method:

Cut the Idlies into 4 pieces .

Mix the gram flour with small water & make it batter.

Add  onion , grated ginger , green chilli & salt .

Heat oil & dip the idli pieces in batter & deep fry and keep aside.

Take different pan heat 2 teaspoon of oil & add bay leaves & grated onion.

Fry till the onion is light pink in colour & add grated coconut.

Add garam masala, turmeric powder,chilli powder  & fry for 1/2 min.

Add curd & fry till the onion till it leaves oil in the sides.

Add enough water so that the idli pieces can well dipped in that gravy .

Serve hot.

HUMMUS RECIPE

Ingredients:

Chick peas - 1 can 

Tahini paste  - 1 tblspoon (u can get ths paste in all American super markets)

Curd  -  2 tblspoon 

Mint leaves - 4 leaves

Garlic  -  2 Crushed

Lemon - 1 

paprika powder - 1/2 teaspoon

Parsely for garnish 

Olive oil - 2 tablspoon

Method:

Rinse the chick peas  in the cold water.

Add chick peas in the food processor or blender. 

Then add tahini paste into the blender.

Add curd, mint leaves  into the blender.

Take the garlic crush it with little salt. Then add garlic into the blender.

Finally add the lemon juice & 2 tablespoon of water into the blender.

Grind the mixture nicely. The mixture should be little thick .

Garnish with parsely,paprika powder & with olive oil.

VEGETABLE SPRING ROLL

Ingredients:

For the outer crust:

Plain flour - 1 cup

Salt to taste 

Oil - 1 tsp

Water - a little

For the fillings:

Cabbage, shredded - 2 cups

Capsicum shredded - 1/2 cup

Carrot grated - 1/2 cup

Beans sprouted - 1 cup

Spring onions,finely chopped - 1/2 cup

Soya sauce - 1 tbsp

Vinegar - 1 tbsp 

Chilli sauce - 1 tbsp 

Ajinamoto to taste ,

Salt to taste

Plain flour - 2 -3 tsp

oil - 2 tbsp 

Method:

Mix the plain flour with salt & oil.

Add enough water to make a soft dough.

Divide a dough into 10 equal parts.

Roll each to a size of a chappati & roast them lightly on hot tawa.

Trim all the four sides to make a square shape.

Repeat with remaining dough into the same manner keep it aside. Heat  the  oil.

Stir fry onions,spring onions & bean sprouts for 2 min.

Then add the capsicum,carrot,cabbage, & fry again.

Remove from heat & add soya sauce & vinegar,ajinomoto & salt.

Sprinkle 2-3 teaspoon plain flour on top of the filling. This keeps the filling dry.

Spread the filling on each squares and roll it up tightly.

Seal the edges with flour paste.

Heat the oil & deep fry the rolls with golden brown.

Cut into 3-4 pieces & serve hot.

CAULIFLOWER PEAS MASALA

Ingredients:

Cauliflower - 1 cup

Green peas - 1/4 cup

Onion - 1 

Green chilli  - 1 

Cumin seeds - 1/4 tsp

Fennel seeds - 1/4 tsp

Cinnamon stick - 1 

Cloves - 2 

Chilli powder - 1/2 tsp

Coriander powder - 3 tsp

Turmeric powder - 1/4 tsp

Black pepper - 1/4 tsp

Salt - 1 tsp

Oil - 5 tsp 

Garam masala - 1/2 tsp

Coriander leaves - 3 sticks

Curry leaves - 5 

To paste 1:

Onion - 3 

Tomato -5 

Ginger - 1/2 tsp

Garlic - 2 cloves

To paste 2 :

Fresh grated coconut - 1/2 cup

Water - 1/4 cup

Method:

Cut Cauliflower into small florets,wash the florets along with fresh green peas.cook     them in salted water for 8- 10 min. strain & keep aside.

Grind all ingredients from (paste 1)  to  make a thick paste.

Grind all ingredients from (paste 2).

Heat oil in a pan & roast cumin seeds,fennel seeds,cloves & cinnamon.

Fry the onions & green chilli from (paste 1 ) until golden brown.

Add thick onion tomato puree along with turmeric powder,red chilli powder, 

coriander ,black pepper & salt.

Cook this gravy until the raw smell goes off.

Then add coconut paste to the simmer for another couple of min.

Now add the cooked cauliflower & green peas, garam masala to the gravy.

Garnish with coriander & curry leaves .

THAI FISH CURRY

Ingredients:

 

2 tablespoons canola oil or peanut oil

1/2 red pepper(capsicum)

16 green beans - topped & tailed & halved

2 cloves garlic - finely chopped

1 teaspoon finely grated fresh ginger

1 teaspoon turmeric

1 cup coconut milk

1/2 cup water 

2 tablespoon fish sauce 

1/2 teaspoon chilli powder

white fish fillets - each cut into thirds

1 tablespoon lemon juice

1 tablespoon finely chopped fresh basil

1/2 pinch sugar

Salt to taste

Method:

Heat the oil in a large frying pan over a medium heat.

Cook the red pepper and green beans for 4 minutes,stirring occasionally.

Add the garlic,ginger & turmeric and cook for 1 min stirring constantly.

Add the coconut milk,water,fish sauce, sugar ,salt & chilli powder & bring to boil.

Reduce the heat to medium & simmer for 8 minutes.

Add the fish(spoon the curry sauce over the fish to coat) & simmer,covered for 8 min.

Remove from the heat  and stir through the lemon juice & basil.

Serve with Jasmine rice.

Thai Chicken Fried Rice

Ingredients:

Chicken (fresh boneless, skinless breast) 1/2 lb
Red bell pepper 1
Oyster Sauce 2 tbl spoon
Fish Sauce 1 tbl spoon
Soy Sauce 2 tbl spoon
Garlic cloves 6
Green Chilli 5
Shredded carrot 1/4 cup
Jasmine Rice 2 cups
Basil leaves
Olive oil
Salt

Method:

1. Cook the jasmine rice with 3 1/2 cups of water and keep aside.
2. Crush the garlic and green chilli together
3. Heat olive oil in a large pan. Add the crushed garlic and chilli, and fry for 2 minutes
4. Add chicken into the pan (Washed and sliced into thin strips). Let chicken cook completely.
5. Add Oyster sauce, Fish sauce, Soy sauce and some salt
6. Add Red bell pepper, Shredded carrots and cook for 3 more minutes
7. Add cooked rice and mix gently with a fork. (Flur gently. Don't whip)
8. Finally add some basil leaves and mix gently.
9. Turn off the heat and let it stand for 10 minutes.
10. Serve hot with cucumber and extra soy sauce.

Raitha

Ingredients:

Onion 1

Tomato 1/2

Green chillies 2

Cucumber 1

Carrot 1

Salt to taste

For Tadka:

Mustard Seeds - 1 tea spoon

Oil

To Garnish:

Coriander Leaves - 1/2 bunch.

Chop the onion into thin slices and wash it with salt water.

Then chop the green chillies,cucumber & tomato.

Then scrap the carrot using food scrapper.

Then mix all the above ingredients and add salt.

Heat little oil in a pan add mustard seeds when they start 2 splutter add to raita.

Serve with Briyani rice , fried rice, tomato rice.

Egg Kulambhu

Ingredients:
Egg - 2
Onion -1
Tomato -1
Grated Coconut - 3 tablespoon
Turmeric Powder - a pinch
Graram masala - 1 teaspoon
Chilli powder - 1/2 teaspoon
Black pepper - 1 teaspoon
Coriander seeds - 1 teaspoon
Saunf - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - a string

Method:

1. Cut the onion and tomato into small pieces.
2. Grind coriander seeds, saunf and black pepper with grated coconut.
3. Take coconut milk out of this grounded mixture and keep aside.
4. Heat oil in a pan and add mustard seeds once its splutter add curry leaves and onion fry till golden brown in color.
5. Then add tomato and fry till it becomes soft.
6. Then add chilli powder, garam masala, and turmeri powder, fry till the raw smell of masala goes.
7. once the raw smell goes add a cup of water, salt and already prepared coconut milk.
8. let it boil for 10 min.
9. Finally break each Egg and drop into the curry,one at a time.
10. Do not stir or mix after adding Egg.
11. Once the Eggs cook on both sides, garnish with coriander leaves.
12. Serve hot with rice, roti or paratha.

STUFFED BRINJAL GRAVY

Ingredients:
Brinjal - 5 [small size]
coriander leaves - 1/2 bunch
Grated coconut - 1/2 cup
Sesame seeds - 2 tablespoon
Coconut slices - 5-6
Peanuts - 1/2 cup
Chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Coriander powder - 1 teaspoon
Jeera powder - 1 teaspoon
Tamarind -1/2 cup
Jaggery -1/2 piece
Salt to taste

For tempering/tadka:
Mustard seeds
Cumin seeds
Hing

Method:
Wash brinjal and cut just the way we could cut for egg gravy.
Chop the onion,little coriander leaves,&little grated coconut mix them all.
Then roast sesame seeds& coconut slices make it a nice powder& put it in above mixture.
Then rosat little peanuts then grind it into a finre powder&put it in the above mixture.
Then add salt,chilli powder,little garam masala,coriander powder,jeera powder,in the above mixture.
Stuff this mixture in brinjal and if u have remaining mixture keep aside.
Soak little tamarind in water and cut little jaggery and keep aside.
Heat oil in a pan add mustard seeds,cumin seeds,hing and add remaining mixture and stuffed brinjals.
Mix it with spoon or fork.
Add little water into it and cover it with lid till the brinjal cooked.
Then add the tamarind paste,little jaggery & mix well.
Then add little salt.
Garnish with coriander leaves.
Serve hot with roti or rice.

Note :
Photo will be upadated soon.

BITTER GOURD GRAVY

Ingredients:
Bitter gourd - 2 -3 no
Onion - 1[medium size]
Ginger - 1/2 size crushed
Garlic - 3 pods crushed
Tamarind puree - 1 cup
Chilli powder - 1 teaspoon
Sambar powder - 2 teaspoon
Jaggery - 1 big piece
Sesame oil - 1/2 teaspoon
Salt to taste
Oil

For tempering/tadka:
Mustard seeds
Methi seeds
Curry leaves
Dry red chilli

Method:

1. Make puree with tamarind paste by soaking it in hot water & keep it aside.
2. Add oil to the pan add mustard, methi seeds & chopped onions
3. Add crushed garlic,ginger & fry for a while until raw smell goes .
4. Then add cut bitter gourd pieces,fry until golden brown.
5. Add tamarind,turmeric powder, sambar powder, chilli powder,water, salt & cook until gravy becomes thick.
6. Add jaggery , sesame oil/ghee
7. Adjust the salt and chilli powder to the taste.
8. Serve hot with rice.

Note: cut the bitter gourd into round shape and remove the seeds and wash it in turmeric powder and salt and keep aside for 10 mins to reduce bitterness.

RIDGE GOURD KOOTU

INGREDIENTS:
2 medium size ridge gourd
1/2 cup moong dal
1/4 cup toor dal
1 medium size onion
1 medium size tomato
2 Green chillies
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp chilli powder
1/2 pinch turmeric powder
1/4 tsp tamarind concentrate
Oil
Salt to taste

Method:

Fry moong dal in a pressure pan for 5-6 min add the toor dal combine both & pour 1 1/2 glass of water & pressure into 1 whistle.
Peel the skin and cut the ridge gourd into round pieces, add green chillies, turmeric powder,coriander powder, chilli powder, tamarind paste & salt to the dal and cook dal till ridge gourd becomes soft.
Then, in a kadai heat oil add cumin seeds, if they start to splutter add chopped onions fry till
golden brown.
Add chopped tomatoes cook for 6-7 min
Add this dal to the kadai & cook for 10 min in medium heat.
Serve hot with rice or roti.

VEN PONGAL

Ingredients:       

1 cup Raw rice
1/2 cup Milk
1/3 cup Moong dhal
1 1/2 tsp whole black pepper
1 tsp cumin seeds
1/2 inch finely cut Ginger
3-4 Curry leaves
5-6 Cashewnuts
5 cups of Water
Salt to taste
Ghee.

METHOD:

Wash rice & dhal and pressure cook them together in five cups of water for 3 to 4 whistle.
Then add salt, curry leaves & ginger with half cup of milk.
Fry cashewnuts , black pepper, & cumin seeds in ghee.
Pour this over the rice-dhal mixture
Mix well & serve steaming hot with ghee on top.


Note: Add more ghee to make your pongal more tasty & yummy.

GREEN CHILLI SAMBAR

Ingredients:
1 1/2 cup Toor dhal
1 Medium size onion
1 Medium size tomato
5 Drumsticks
3-4 Brinjals(small ones)
1/2 Pinch turmeric powder
1/2 tablespoon tamarind paste
Salt to taste

To grind:

1/2 cup Grated coconut
4-5 green chillies

1 teaspoon cumin seeds

For tempering/tadka:

1 Teaspoon oil

1 Teaspoon mustard seeds

1 pinch Hing

2-3 Dry red chillies

4-5 Curry leaves

METHOD:

Pressure cook the toor dhal with enough water to become very soft.

Remove half of dhal from the cooked dhal and add cut brinjals, drumstick, onion

tomato,turmeric powder.

Pressure them till 2 whistle.

Then, open the pan add tamarind paste & salt and cook for 5 min.

Then add the grinded mixture and remaining dhal.

Now, in a tempering vessel preheat the oil & splutter the mustard seeds,curry

leaves, hing , dry red chillies & add to sambar.

Sambar is ready serve with rice.

CHICKEN LOLLIPOP

Ingredients::

12 chicken lollipop

1 1/2 tablespoon garlic paste

1 tablespoon vinegar

2 tablespoon plain flour(maida)

3 tablespoon tomato ketchup

1 tablespoon oil

2 tablespoon water,

salt to taste

For the garnish::

2 tablespoon spring onions chopped

METHOD:

1. Clean and wash chicken lollipops & keep aside.

2. In a bowl mix together the garlic paste, chilli powder, vinegar,flour,tomato

ketchup, water & salt.

3. Coat each chicken lollipop with the mixture & keep aside for 1 hour.

4. Grease a microwave plate with the oil & preheat using grill option.

5. Garnish with spring onion greens.

KADAI PANEER

Ingredients:
1 cup paneer cut into thick strips
1 large onion finely chopped
2 cloves,
2 garlic ,
2 ginger,
1 teaspoon coriander powder
1 teaspoon cumin powder
pinch of turmeric powder
3/4 teaspoon chilli powder,
1/2 teaspoon garam masala,
1/2 teaspoon kasturi methi,
4 tablespoon tomato puree,
1/4 cup capsicum sliced,
1 tablespoon fresh cream,
Pinch sugar,
2 tablespoon oil,
Salt to taste


For garnish:
2 tablespoon coriander chopped


Method::
1. Combine the oil onion, garlic and ginger in a bowl high for 2 min.
2. Add coriander cumin seed powder,turmeric powder,chilli powder,garam masala,
and kasturi methi, for 1 min.
3. Add paneer,cream,sugar,salt & 1/4 cup of water & mix lightly for 1 min.


Handy tips:
1. you can use two blanced & puree tomatoes instead of 4 tablespoon of tomato
puree & omit the water in step 3.
2. To blanch tomatoes on high for 2 min,peel & puree them in a liquidizer.
3. Remember to pierce them with a fork so that they do not explode.

MEXICAN TOMATO SOUP

Ingredients:

6 tomatoes,

3 spring onions finely chopped,

1 capsicum finely chopped,

3 tablespoon baked beans,

3 tablespoon sugar,

2 tablespoon chilli sauce,

2 tablespoon oil,

Salt to taste

For the dumplings:

1/2 cup cottage cheese,

1 tablespoon plain flour,

1 tablespoon coriander chopped,

1 tablespoon green chillies chopped,

Salt to taste, oil for greasing.

For the garnish:

1/4 cup cheese grated.

Method:

1. Place tomatoes in a dish for 2 min.

2. Cool slightly,peel & puree in a liquidizer till smooth & 1 cup of water & keep aside.

3. Combine the oil & onions in a bowl for 1 min

4. Add the capsicum , mix well & high for 1 min.

5. Add the pureed tomato, baked beans, sugar , chilli sauce, & salt high for 1 min.

For the dumplings:

6. Combine all the ingredients in a bowl & divide the mix into 12 equal portions.

7. Roll each portion into a ball & plate it in dish and high for 2 min.

How to proceed:

8. Add the dumplings to the soup and microwave for 1 min.

9. Garnish with grated cheese.

CORN BASIL & FUSILI SOUP

Ingredients:

1/2 cup onion chopped

2 cloves garlic chopped

3/4 cup cream style corn(canned)

1o basil leaves, chopped

1/2 cup fusili(pasta)

1 teaspoon olive oil or oil

2 tablespoon tomato puree

salt and pepper to taste

For garnish:

2 tablespoon grated cheese & basil leaves.

Method:

1. Combine the onion,garlic, & olive oil in a microwave safe bowl & microwave

for 2 min.

2. Add the cream style corn,basil,tomato puree, fusili(pasta) ,& 3 cups of water

and microwave for 10 min until the fusili is cooked.

3. Add the salt and pepper & mix well.

4. Garnish with cheese & basil leaves.

MAKAI SHORBA

Ingredients:

1/2 cup tender corn kernels

1/4 cup onions chopped

2 cloves garlic sliced

2 cloves

2 pepper corn

1 bay leaf

1/4 cup carrot cubed

1/2 teaspoon crushed coriander seeds

1/4 teaspoon cumin powder

pinch turmeric powder

1 tablespoon oil,

Salt to taste

To serve:

Lemon juice,

1 tablespoon chopped coriander.

Method:

1. In a microwave bowl, add 1 tablespoon of oil, the cloves,cinnamon, pepper

corns & bay leaf and microwave for 1 min.

2. Add the onions , garlic and microwave for 1 1/2 min.

3. Add carrots, coriander seeds , cumin powder, turmeric powder & microwave

for 2 min.

4. Add the corn kernels, 2 cups of water & salt & microwave for 5 min.

5. Remove from microwave and make it cool. Make a smooth puree in a blender.

6. Transfer to a bowl,add 1 cup of water and high 3 min.

7. Serve hot with lemon juice & coriander.

MACARONI HOT POT

Ingredients:

Cooked macaroni - 3/4 cup

onion - 2

Capsicum - 1 [large]

Tomatoes - 3 [large]

Chilli powder - 1 teaspoon

Baked beans - 1 [small]

Tomato ketchup - 5 -6 tablespoon

Grated cheese - 1/4 cup

Cloves - 2

Garlic - 2 crushed

Butter - 1 teaspoon

Salt to taste

Method:

1. Cut the onions and capsicum into rings.

2. Keep aside a few rings of onions and capsicum for garnish.

3. Put the tomatoes in a microwave bowl on high for 5 min cool and remove the skin

puree in a food processor.

4. Put the butter in a microwave on high for 30 sec. Add the onion rings and

microwave high for 30 sec.

5. Add capsicum rings and microwave for 2 min.

6. Add the garlic, tomato puree and chilli powder and microwave on high for 2 min.

7. Add macaroni, baked beans, tomato ketchup and salt and mix very well.

8. Cover the capsicum and onion rings & sprinkle the cheese on top.

9. Microwave 3 to 3 1/2 min.

10. serve hot.

TOMATO PEPPER RASAM

Ingredients:

Tomatoes - 3 [large]

Tamarind pulp - 2 tablespoon

Turmeric powder - 1/4 teaspoon

Chilli powder - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Salt to taste

For rasam powder:

Cumin seeds - 1 teaspoon

Coriander seeds - 1/2 teaspoon

Pepper corns

For garnish:

Coriander - 1 teaspoon chopped

Method:

For rasam powder:

Step 1 : combine all the ingredients in a microwave bowl for 2 min.

Step 2 : Remove and cool completely grind into fine powder. keep aside.

How to proceed:

Step 3: Pierce the tomatoes with a fork and place on microwave safe plate and

microwave for 4 min.

Step 4 : Remove the skin and discard and mash the tomatoes lightly with fork.

Step 5 : In another microwave bowl, microwave 3 cups of water on high for 2 min.

Step 6 : Add mashed tomatoes, turmeric powder, chilli powder, asafoetidia, rasam

powder, tamarind pulp & salt microwave high for 4 min.

Step 7 : Garnish with coriander.

CREAM CHEESE DIP

Ingredients:

Milk - 1/2 cup

Cheese - 4 slices

Capsicum - 2 tablespoon

Corn flour - 1/2 teaspoon

Mustard paste - 1/4 teaspoon(prepared)

Salt to taste

Method:

Step 1 : In a microwave bowl,add the milk, cheese slices, capsicum and corn flour , mix

well and microwave for 2 min stirring after 1 min.

Step 2 : Remove and allow it to cool.

Step 3 : Add the mustard paste and salt and mix well.

CHETTINAD KARAKOLAMBHU

Ingredients:

Brinjal - 4 to 5

Onion - 1 [big]

Tamarind paste

Chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder - 1/2 pinch

Fenugreek - 3 to 4 seeds

Curry leaves - 3 to 4

Salt to taste

Oil

Method:

Step 1 : Cut brinjals into four parts.

Step 2: Cut small onions into two halves

Step 3 : Add oil and fry brinjals till its skin shrinks.

Step 4: Add onions few mins before the brinjals get fried and fry the onions till golden brown.

Step 5 : Now add fenugreek seeds and fry

Step 6 : Get thick tamarind by adding less amount of water to tamarind

Step 7 : To this add salt, chilli powder and coriander powder

Step 8 : Add this to kadai

Step 9: Allow it to boil well & till you get thick gravy.

Step 10 : Add chopped curry leaves at last

Step 11 : The same gravy can be prepared with ladies finger to small pieces & fry.

Step 12 : Add coconut milk base if neccesary.

Step 13 : Serve with rice.

IDLI SAMBHAR

Ingredients:

Toor dhal - 1/2 cup

Sambhar powder - 2 tablespoon

Grated coconut - 2 tablespoon

Curry leaves - 4 -5 leaves

Mustard seeds - 1/2 teaspoon

Urad dhal - 1/2 teaspoon

Sambhar onions - 100 gms

Green chillies - 2

Tamarind - 2 tablespoon

Water - 1/2 cup

salt to taste

Method:

Step 1 : Cook 1/2 cup toor dhal till done and mash well.

Step 2 : Grind together 2 tbps sambhar pwd, 2 tbsps roasted grated coconut & few curry leaves to a smooth paste.

Step 3 : Heat 1 tsp oil in a kadai & season with 1/2 tsp each of mustard and urad dal & a sprig of curry leaves.

Step 4 : Add a handful of sambhar onions, 2 green chillies, & few curry leaves.Fry till you get a nice aroma.

Step 5 : Now add 2 tbsp of tamarind paste, a little water & salt to taste & cover & cook till the raw smell of the tamarind disappears.

Step 6 : Add the mashed dal & the ground paste & a little more water if required & bring to boil.

Step 7 : Simmer for a couple of minutes & serve hot with idlis.

POHA CHIVDA

INGREDIENTS:

Thin poha - 3 cups

Green chillies - 4 or 5

Crushed garlic - 3 to 4

Mustard seeds -1 teaspoon

Jeera - 1 teaspoon

Hing - 1/2 pinch

Oil - 2 teaspoon

Curry leaves - 6 to 7

Turmeric powder - 1/2 pinch

Coriander powder - 2 teaspoon

Dry coconut - 7-8 slices

Groundnuts - 1/2 cup

Powdered sugar - 1 teaspoon

salt to taste

METHOD:

Step 1: Take thin poha roast it and keep aside

Step 2: Heat oil in a pan add green chillies, crushed garlic , mustard seeds, jeera, hing,

curry leaves fry all these things.

Step 3: Remove from heat after removing from heat add turmeric powder into that.

Step 4 : Fry dry coconut slices and keep it aside

step 5 : Fry groundnuts and keep aside.

Step 6 : Take a big bottomed pan add dhania powder, powdered sugar, salt and add

roasted poha in this mixture.

Step 7 : Then add coconut and groundnuts into poha mix it nicely with hand.

Step 8 : serve with hot coffee or tea.

METHI MURG

Ingredients:

For the chicken:

Chicken - 1 medium chicken cut into pieces

Thick curd - 1 cup

Ginger paste - 3 tablespoon

Garlic paste - 3 tablespoon

Salt to taste

For the masala:

Onion - 2 cup finely chopped

Tomato - 1 cup

Green chillies - 3 to 4

Coriander powder - 1 teaspoon

Chilli powder - 1 teaspoon

Turmeric powder - 1 teaspoon

Garam masala - 1 teaspoon

kasturi methi - 2 tablespoon

Oil - 3 tablespoon

FOR THE GARNISH:

Coriander leaves - 4 tablespoon

Method:

For the chicken:

Step 1: Clean and cut the chicken and keep aside

Step 2 : In a bowl, add curd, add ginger garlic paste & salt

Step 3 : Marinate the chicken in this mixture for 1 hour

For the masala:

Step 4 : In a bowl, Combine the oil & onions high for 13 mins,till golden brown

Step 5: Add the tomatoes, green chillies, coriander powder, turmeric powder, chilli powder,garam masala for 10 mins till the oil seperates from masala

How to proceed:

Step 6 : In a bowl, mix together the cooked masala & the marinated chicken, cup of water and for 12 min.

Step 7 : Add kasturi methi and cook for 2 mins.

VEG MAKHAN

I learned this recipe from my friend. It is so healthy and rich dish. It is best for chapati or roti or naan. It is very healthy and very tasty recipe. Try it out and let me know your comments .....

Here goes my recipe....

Ingredients:

Tomatoes - 3 [boiled & peeled]

Chilli powder - 1 teaspoon

Cashewnuts - 4 or 5

Milk - 1 cup

Butter - 2 tablespoon

Mixed vegetables - 1 cup [ fresh or frozen]

Salt to taste

Sugar - 1/2 pinch

To paste:

Onion - 1(medium size)

Bay leaves - 3

Black pepper - 5

Cardamom - 1

Cloves - 2 0r 3

Cinnamon - 1 small piece

Ginger - 1 inch

Garlic - 2

Oil - 1 teaspoon

Method:

Step 1 : Soak the cashewnut in milk for 5 -10 mins.

Step 2 : Heat oil in a pan and roast the ingredients [to paste] till they become aromatic.

Step 3: Let it cool & then blend it to a fine paste with the cashewnut , milk & chilli powder do not add water.

Step 4: Boil tomatoes peel the skin and keep aside.

Step 5: Heat butter in a pan put the grinded mixture once tht grinded mixture gets

good color and starts leaving oil,

Step 6 : Add the boiled tomatoes into that mixture and simmer for about 2 mins.

Step 7 : Add boiled vegetables & add salt & sugar.

Step 8 : Finally add little milk to make gravy thin.

Step 9 : Serve hot with roti or naan.

I am sending this recipe to 'Side dish for chapathi' event hosted by Viki of Viki's Kitchen.

APPALAPU KARI

Ingredients:

Chana dhal - 1 cup

Tomato - 1

Urad dhal - 1 teaspoon

Onion - 1[big]

Chilli powder - 1 teaspoon

Coconut milk - 1/2 cup

Saunf powder - 1 teaspoon

Papad(appalam) - 7 to 8

Oil - 1 tablespoon

Water - 1 cup

Salt as taste

coriander leaves - 1/4 bunch.

Method:

Step 1 : Boil the chana dhal and tomato

Step 2 : Remove boiled tomato from the dhal and keep aside

Step 3 : Nicely mash the chana dhal & keep aside

Step 4 : Heat oil in a pan add urad dhal fry for 2 mins

Step 5 : Add onion lightly saute it and add boiled tomatoes till it becomes soft

Step 6 : Add chilli powder and keep it in low flame till the raw smell goes

Step 7 : Add coconut milk and saunf powder let it cook for 5 mins

Step 8 : Add boiled chana, add water and add salt into it

Step 9 : Finally add papad.

Step 10 : Garnish with chopped coriander leaves.

Step 11 : Serve hot with roti or rice.

GARLIC VATHAKULAMBHU

INGREDIENTS:

onion - 1 [big]

Tomato- 1[big]

Garlic- 10-15 pods

Chilli powder - 1 teaspoon

Coriander powder - 2 teaspoon

Garam masala - 1/2 teaspoon

Turmeric powder - 1/2 pinch

Sambhar powder - 1 teaspoon [ optional]

Fenugreek - 3 or 4 seeds

Tamarind - 1 lemon size

Vadakam - little[optional]

Curry leaves - 4

Water - 2 cups

Oil - 3 tablespoon

Salt as taste

METHOD:

Step 1: Soak the tamarind in water for 10-15 mins.

Step 2: cut the onions & tomatoes in square shape.

Step 3: Heat oil in a pan add vadakam , fenugreek seeds , curry leaves , & garlic fry till you get nice aroma.

Step 4: Add the chopped onions fry it till golden brown

Step 5: Add tomatoes fry till it becomes soft

Step 6: Add turmeric powder , chilli powder , coriander powder , garam masala ,

sambar powder, keep it in low flame till the raw smell of masala goes

Step 7: Add tamarind paste & two cups of water

Step 8: finally add salt.

Step 9: Serve hot with rice.