Chana Salad

Ingredients

Chana 50 gms
Capsicum 1
Onion 2 (thinly sliced)
Tomato 1 (big with seeds removed and thinly sliced)

Dressing:

Mint leaves
Garlic 5
Coriander leaves
Green Chilli 3 (if needed you can add as you want)
Lemon Juice
Salt to taste
Mustard powder (if there)
Olive Oil 2 tsp
Hot Water 2 spoon
Mix the above in a blender
Method:

Boil the chana with salt.
Add capsicum, onion and tomato and mix them.
Keep it in fridge till required.
Add the dressing before 10 minutes of serving.

Tomato and Cucumber Salad

Ingredients:
1 medium cucumber-peeled and thinly sliced
4 ripe tomatoes-sliced
90 ml sour cream
2 tbsp white wine vinegar
2 tbsp fresh mint-chopped
salt
black pepper-ground
Method:
Place the cucumber in a bowl and sprinkle a little salt and a tbsp of vinegar and toss it around with 5-6 ice cubes.

Chill for an hour and then rinse and pat it dry.

Add the sour cream, pepper and the mint and pack it in a box.

To serve, arrange the tomato slices on a plate and sprinkle with the remaining vinegar and add the cucumber pieces in the center.

Cucumber Potato Salad

Ingredients:
2 Cucumbers
1/2 kg Potatoes, washed
1 cup yoghurt
Mint லேஅவேஸ்
Method:
1. Cook the potatoes in salted water and peel after cooling.
2. Cut into slices.
3. Peel cucumber and cut into slices.
4. In a salad bowl, put one layer of potatoes and one layer of cucumber and sprinkle yoghurt dressing on it.
5. Continue layering and sprinkle the mint leaves.
6. Leave for atleast half an hour and serve

Keerai Cutlet

Ingredients:

Keerai (Any green) – 1 bunch
Big onion – 1
Tomato – 1
Sambar Powder – 1 teaspoon (heaped)
Turmeric Powder – ¼ teaspoon
Garam Masala Powder – ¼ teaspoon
Ginger garlic paste – ½ teaspoon
Besan flour – 1 cup
Salt – 1 teaspoon or as per taste
Oil – five to six tablespoons

Wash and chop the greens into tiny bits. Chop onion and tomato finely.

In a kadai put two to three teaspoons of oil.
When it is hot add chopped onion and fry for a while.
Add ginger garlic paste and stir well. Then add tomato pieces and fry till it mashed well.
Add sambar powder, turmeric, garam masala and salt and mix well.
Then add chopped greens and just mix it for a second.
Switch off the stove and remove.
When it is warm enough to handle, add besan flour little by little and mix by hand and make a dough.
Take lemon size dough and make a ball and flatten it slightly. Heat tawa and grease it with little oil.
Arrange the cutlets on the tawa and pour one or two teaspoons of oil around it. Keep it on medium flame.
Turn the cutlets gently after few minutes and allow to cook for other side. Repeat this till the cutlets are crispy and nice brown colour.

Vegetable Cutlet

Ingredients
1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)

To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit
One medium sizes onion finely cut & keep.

To dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour)

Powder
Take 3-4 slices of bread & powder them. (you can use either breads crumbs)

Method
1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.
3.Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.
8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

Pumpkin Cutlets

Ingredients:
1 medium sized pumpkin
9 medium sized potatoes
6 green chillies
a pinch of asafoetida
1 tsp mustard
1 1/2 tsp black gram dal
juice of half a lime
4 tbsp fine semolina or rice powder
3 tbsp ghee
a few curry leaves
salt to taste

Method:
1. Wash and peel the pumpkin, cut into cubes and boil till sufficiently soft for about 15 minutes and keep aside.
2. Boil, peel and mash the potatoes.
3. Add salt and lime juice.
4. Heat two teaspoons of ghee in a frying pan, add mustard, black gram dal, a few curry leaves and the green chillies cut into pieces.
5. After the spluttering stops, add mashed potatoes, pumpkin and salt.
6. Keep a tawa on the fire and smear it with a little ghee.
7. Make into balls.
8. Dip each ball in the semolina or rice powder and roast on the tawa

Serve hot.

Mysore Bonda

Ingredients:
* Urad dhal- 1 cup
* Thoor dhal- 1 tablespoon
* Ginger paste- 3/4 tsp
* Finely chopped green chilies- 10
* Pepper powder- 1 tsp
* Cumin powder- 1/2 tsp
* Shredded coconut- 2 tablespoon
* Salt
* Oil


Method:
Soak urad and thoor dhal in water for 4 hrs. Drain well,
add salt and grind the dhals to a smooth paste with very little water.
Mix all other ingredients to the dhal paste and make lemon sized balls and deep fry this in hot oil until golden brown.
Serve hot with coconut chutney.

Rava Bonda

Ingredients :
Rava - 3 Cups
Rice Flour - 1 Cup
Curd : 1 Cup
Cashew Bits
Green Chilly - 3pcs
Salt to suit taste
Oil for frying.
Method :
1. Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter.
2. Take small balls and deep fry it in Oil. If needed, coconut shreddings can be added to the batter.
3. Remove from the frying pan after the balls become golden in colour. Serve it with Coconut Chutney.

Bread Bonda

Ingredients:

Potatoes: 200 grams,
Besan flour: 2cups,
Mustard seeds: 1/2 teaspoon,
Urad dal: 1 spoon,
Onions: 2,
Green chillies (chopped): 6,
Chilli powder: 1tea spoon,
Turmeric powder: 1/4tea spoon,
Lemon: 1/2piece,
Oil: 4 cups,
Bread: 1,
Salt to taste,
Curry leaves, Coriander leaves, Ginger, Hing and Soda.

Method of preparation:

1. Boil the potatoes, peel the skin and smash them into fine pieces.
2. Heat oil in a saucepan and add mustard seeds.
3. As the seeds start sputtering, add urad dal, chopped green chillies, onion, ginger, turmeric powder, hing, and curry leaves and cook them till the onion turns to golden brown.
4. Add mashed potatoes, coriander leaves, salt (to 3) and cook all of them on low flames for two minutes and put off the gas.
5. Pour the lemon juice and mix thoroughly.
6. Make the batter by mixing the besan, red chilli powder, salt and a pint of soda with water.
7. Cut the bread through corners to make four triangles into each piece.
8. Make small balls of potato mixture (6) and put one ball pressing in between two triangles of bread pieces(7).
9. Heat oil in a deep frying pan, dip the bread triangle in batter (6, 7, 8.) And slowly add into oil.
10. Deep- fry till the bondas become golden brown.
11. Serve the hot bondas with tomato sauce or green chutney.

Chicken Salad

Ingredients
2 whole chicken breast
Salt as per taste
1 tsp black pepper powder
1 egg, hard boiled, grated finely
1/4 cup roasted almonds
1 tbsp finely chopped onion
1/2 cup cooked cauliflower florets
1 tsp lemon juice
1/2 cup mayonnaise
1 tbsp chopped corriander leaves
3-4 lettuce லேஅவேஸ்

Method:
Marinate chicken with salt, pepper for 1/2 hour
Cook till tender
Cool it and make 1/2" cubes of chicken and
In a bowl add chicken, onion, cauliflower
Mix it well
Break lettuce leaves and spread on salad dish
Pour the chicken mixture
Sprinkle with grated egg and almond, corriander leaves
Pour the mayonnaise over it
Serve

Boneless Chilli Chicken

Ingredients:
350 gm boneless chicken-diced
1 egg-slightly beaten
1/2 cup corn flour
1/2 tsp garlic paste
1/2 tsp ginger paste
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced
1 tbsp soya sauce
2 tbsp vinegar
some greens for garnish
salt - to தச்டே
Method:

Mix together the chicken, egg, corn flour, garlic and ginger paste, and enough water so that the chicken pieces are 'coated' with the batter.
Leave thus about 1/2 an hour.Heat the oil and deep fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through.
Drain on absorbent paper till required. Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look 'wet'.
Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the chicken.
Mix well, and serve garnished with some greens.

Kerala Roast Chicken

Ingredients:
1 kg chicken
5 tsp coriander powder
3 tsp chillie powder
1/4 tsp turmeric powder
1 tsp pepper powder
salt-as per taste
2 tsp garam masala
4 tsp ginger paste
4 tsp garlic paste
4 tomatoes
3 large onions
6 green chillies
3 tbsp soya sauce
4 tbsp oil
curry லேஅவேஸ்

Method:
Clean the Chicken and make a few slits in both sides. Mix items 2 to 6 with 1 tsp garam masala and add 2 tsp garlic and 2 tsp ginger paste. Mix well.
Marinade chicken with this paste both inside and outside. Keep the chicken for one-hour.
Heat the oil. Fry the sliced onion, green chilly, curry leaves still onion becomes brown.
Add remaining ginger and garlic paste and garam masala. Add chopped tomato (small slices). Stir it still oil clears. Add soya sauce and place the chicken.

Roast Lemon Chicken

Ingredients:
6 Boneless Chicken Breasts with skin
1 Onion cut into 8 wedges
500 gm Potatoes washed and cut into wedges
juice of 1 large Lemon
2 tsp Honey
1 1/2 tbsp Olive Oil
6 cloves Garlic, crushed
Salt and Pepper to taste
Mint and Coriander leaves

Method:
1. Preheat oven.
2. In a non-stick pan, dry-fry the chicken till well browned.
3. Place the chicken, onion and potato in a large roasting pan.
4. Mix the lemon juice, olive oil, honey, garlic, salt, pepper and chopped leaves and pour over the chicken in the pan.
5. Bake in the preheated oven till chicken is well cooked and potatoes are tender.
6. Serve immediately from roasting pan.

Coorg Chicken Fry

Ingredients:
1 whole Chicken (about 1 kg)
3 tbsp Oil

Spice paste:
12 green chillies
3 tbsp chopped garlic
2 tbsp chopped ginger
1 onion, roughtly chopped
1 tsp cumin seeds
3 tsp black pepper
1/2 tsp salt
juice of 1 lime


Method:
1. Wash and clean the chicken and cut into 8 pieces.
2. Grind fine, all the ingredients for the spice paste.
3. Rub spice paste over chicken and set aside to marinate for 1 hour.
4. Heat the oil in a pan and fry the chicken over low heat.
5. Add 1/2 cup water, cover pan and cook until the chicken is tender.
6. Serve hot with rice.

Chilli Chicken with Gravy

Ingredients:
600 gms boneless chicken, cut into 1inch dice
1 1/2 tsp salt
1/4 tsp finely chopped ginger
1 egg white
1 1/2 tsp corn flour
5 tbsp oil

Sauce:
2 tsp red chilli sauce
3 tbsp tomato puree
1 1/2 tbsp soy sauce
1 1/2 tbsp vinegar
2 tbsp stock
2 tsp corn flour
2 tbsp water

Method:
1. Marinate the chicken with salt and ginger for 10 minutes.
2. Beat together the egg white and corn flour and coat the chicken pieces with this batter.
3. Prepare the sauce by mixing the chilli sauce, tomato puree, soy sauce, vinegar and stock in a pan.
4. Make a paste of corn flour and water.
5. Place pan over medium heat for a minute. When the sauce starts to boil, add the corn flour mixture and thicken. Remove pan from heat.
6. Heat the oil in a frying pan and fry the chicken until tender.
7. Drain off as much oil as possible.
8. Heat the sauce once again and stir in the chicken.
9. Serve hot with steamed rice.

Carrot Halwa

Ingredients:
1 kg - carrot (peel the skin,wash and grate)
1 litre - milk
450 g - sugar
5 tbsp - ghee
1/2 cup - dry fruits (sliced almond, Cashew and raisin-fry in ghee)
pinch - salt
1 tsp - cardmom(crushed
Method:

1. Wash and grate the carrots.

2. In a pan put 3 tbsp of ghee and carrot and fry till 5 to 8 mins.

3. Add the milk. Cook on a low flame for 1 hour stirring occasionally.

4. Add sugar, salt, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

5. Add ghee and simmer for 2-3 minutes.

6. Add the slightly crushed cardamoms.

7. Mix well.

8. Remove the gajjar halwa from heat and arrange in a serving dish.

9. Garnish with almonds, cashew and raisins.

Pista Cookies

Ingredients:

1 cup or 2 sticks unsalted butter
1 cup confectioner’s sugar
1 tsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour (plus additional for tolling the dough)
1/2 cup chopped pista
Method:

1. Beat together the butter, sugar, vanilla and salt until smooth and fluffy for about 5 minutes.

2. Slowly add the flour now while keeping the mixer at low speed, and mix until combined and it forms a dough. Mix in the chopped pistachios.

3. Divide the dough into two halves. Place each half on a piece of floured or wax paper. Take a small portion of flour in your hands and roll the dough until a 1 1/2 inch log forms. Wrap the logs firmly in the paper and refrigerate until firm for about 1 to 1 1/2 hours. The logs can be refrigerated for upto 4 days or even frozen for upto a month.

4. Preheat the oven to 350F. Remove the logs from the refrigerator, and using a serrated knife, slice the dough into 3/4 or 3/8 inch slices. Arrange the slices about 1 inch apart on the sheet.

5. Bake for about 15 minutes until lightly golden brown around the edges. Cool on baking sheets or transfer to a wire rack.

Maida Halwa

Ingredients:
Maida (all purpose flour) - 1 cup
sugar - 1 &1/2 cup (change the quantity as per your taste)
red orange food color - 2 pinches
Cashew nuts - 15-20 broken and roasted
Ghee - 2 cups
Cardamom powder --1 தசப்
METHOD:

1. Shift the maida in to a big bowl and add water to make a thin batter and add food color to this maida batter. Keep aside for some time.

2. Add little water to sugar and boil it to make a sticky syrup(add a little water to sugar don't add too much water ).

3. Add maida mixture to the sugar syrup keep stirring well. with in 6-8 min it will start getting thick.

4. Start adding the ghee to the maida and sugar syrup mixture and keep stirring. The halwa would absorb all the ghee then again add some more ghee and keep stirring,by the time you finish the ghee halwa starts to leave the sides of the pan and it will become like a ball around to your laddle.

5.Add cardamom powder and mix well.

6. Transfer it in to a greased plate and level it with a spoon and let it cool and cut in to pieces with a greased knife and garnish with roasted cashew nuts.

7. Storage life is about 1 week to 10 days.

keerai kootu

Ingredients: Keerai- 1 bunch - (You can use any greens)
Green Gram dhal – ½ cup
Mustard seeds- 1 tsp
Onion – 1/2 chopped finely
Sambar powder- 1 tsp
Turmeric powder- ½ tsp
Coconut gratings – 1 tablespoon
Jeera – 1 tsp
Oil- 2 tsp
Salt – ½ teaspoon
Method:
Cook green gram dhal till soft.
Remove the roots and wash the keerai thoroughly.
Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel. Add salt, sambar powder and turmeric powder.
Close it with a lid. Cook the keerai in slow flame.
No need to add water since the keerai will cook in its own water content. When the keerai is cooked, add cooked dhal mashed nicely.
Grind coconut and jeera to a paste and add this also to the keerai.
Add little water and make semi liquid. Allow to boil.
Season it with mustard and chopped onion finely fried.

Pudalangai kootu

IngredientsMoong dal-1/2 cup
Pudalangai/Snakegourd -1/2 cup chopped
Turmeric powder- 1/4 tsp
Green chillies-2
Onion - 1 medium sized choppedFor tadka
Ghee - 2tsp
Jeera-1/2tsp
Mustard seeds - 1/2tsp
urad dal-1/2tsp
Curry leavesMethodCook moong dal in a pressure cooker for 1 whistle.Now,
add chopped pudalangai,slit green chillies
,chopped onion,salt, turmeric powder and pressure cook again for 1 whistle.
Do the tadka and add that to the cooked dal mix.