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.