Olan

Ingredients:
Ash Gourd - 100gm
Pumpkin - 100gm
Green Chillies - 4nos
Red Gram Dal - 1tbs (soaked in the water for about 6 hours)
Grated Coconut - 1/2quantity (Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)
Salt - to taste
Coconut oil - 1tbs
Curry leaves - 1sprig


Method:

1. Remove the covering of the ash gourd and pumpkin and cut it into small pieces.
2. Cook the vegetables and red gram dal in water.
3. Add enough salt and the green chillies.
4. When it is done, add 1cup coconut milk and boil.
5. When it thickens well, add 1/4cup coconut milk.
6. Bring to a boil and remove from fire.
7. Add 1tbs coconut oil and the curry leaves and mix well.

Chili Cheese Toast

Ingredients :

Bread slices - 12
Cheese cubes - 3
Pasteurised butter - 100 gms
Green chillies - 3
Salt - Little
Pepper powder - 1/2 tsp
Chopped coriander leaves - 1 tbsp

Method :

1. Apply little butter to bread slices.
2. Chop green chillies into thin round pieces.
3. Grate cheese using a fine cheese grater.
4. Mix all the other ingredients together, for filling except bread.
5. Keep little of the filling in between two slices of bread.
6. Press and toast using a sandwich toaster. (Both sides till brown)
7. Serve with ketchup or mint chutney.

Rice Flour Rings

Ingredients :

Rice flour -2 cups
Water - 3 cups
Salt - 2 tbsp
Oil - to deep fry
Grated fresh coconut - 1 1/2 tbsp

Powder coarsely :
Black pepper - 1/2 tsp
Cumin seeds - 1/2 tsp

Method :

1. Heat water in heavy vessel or deep frying pan.
2. Add salt, a teaspoon of oil and grated fresh coconut to the water.
3. When it starts boiling reduce flame completely and put the flour as a heap in the centre of the water.
4. Insert a laddle and close with a lid.
5. Allow to cook for 7 to 10 minutes in reduced flame.
6. Remove from fire and stir briskly with laddle.
7. When it becomes luke warm add cumin, pepper powder, and knead well like chappathi dough. (If necessary sprinkle little warm water).
8. Knead smoothly using enough oil to handle the dough.
9. Make lemon sized balls.
10. Roll it out into fingers on oiled working surface.
11. Jioin both the ends to form a ring.
12. Make all the dough in the sma emanner.
13. Deep fry in hot oil till golden brown and crisp.
14. Serve with coconut chutney or pickle.

Shrimp Fry

Ingredients:

* Onion - 1 big (finely chopped)
* Coconut pieces - 3 tbs (finely chopped)
* Ginger garlic paste - 2 tsp
* Fennel seeds - 1 tsp (crush coarsely)
* Dried red chillies - 4
* Oil - 3 tbs
* Mustard seeds - 1 tsp
* Cilantro and curry leaves

To Marinate:

* Shrimp - 1 lb
* Chilli powder - 3 tbs
* Turmeric powder - 1/2 tsp
* Coriander powder - 1 tsp
* Fenugreek powder - 1/4 tsp
* Lemon juice - from 1 lemon
* Fresh ground black pepper - 2 tsp
* Salt to taste

Make a paste with all these ingredients.

Method:
Clean the shrimp and marinate it.
Let it marinate for 2 hrs in the refrigerator.
Finely chop the onion and coconut pieces.
Heat oil in a pan, splutter mustard and add the chopped onion and cocunut.
Put the red chilly pieces in to it and fry.
Add the ginger and garlic paste and fry until the raw smell goes.
Now add the marinated shrimp and cook.
Don't add any water as the shrimp has a better moisture content.
Now add freshly crushed fennel seeds and fry the shrimp until done.
Add the chopped cilantro and fresh curry leaves at the end and serve hot.

Fried Shrimps

Ingredients

1 pound of Shrimps
2 large Onions
1 tsp of Chilli powder
1 tsp of Coriander powder
1/2 tsp of Cumin powder
1 tsp of Garlic paste
1 tsp of Ginger paste
1.5 tsp of Lemon Juice or 2 pieces of "Kokam" or 1 gm of Tamarind soaked & crushed in some water
1 clove of Garlic, finely chopped.
Salt to taste
1 tbspn of Oil
Chopped Coriander leaves for garnishing

Method:
Clean the shrimps by removing the shell & deveining them.
To the washed shrimps, add the above mentioned spices, ginger-garlic paste & lemon juice or kokam/tamarind paste. Marinade the mixture for app. 1/2 hour.
Finely chop the onions & keep them aside.
Heat some oil in the pan. Season it with chopped garlic. Add the chopped onions & stir fry till they are golden brown.
Add the shrimps & stir fry them very nicely. Cover the pan with the lid & let the shrimps cook on low flame for some time.
Stir fry the mixture once again until the shrimps are cooked & the water begins to evaporate.
Garnish with chopped coriander leaves.

Tandoori Shrimp

Ingredients:
Shrimps - 1/4 kg
Egg - 1, beaten
Chilli paste - 1/4 tsp
Onion - 1 tbsp, chopped
Pepper powder - 1 tsp
Celery - 1 1/2 tbsp, chopped
Parsley - 1 1/2 tbsp, chopped
Ginger powder - 1 tsp
Garlic powder - 1 tsp
Salt - to taste

Method:
1. Clean the shrimps, removing their shells and de vein them.
2. Boil in salt water for about 5 minutes.
3. Add the chilli paste, onion, pepper, celery, parsley, ginger and garlic to the beaten egg.
4. Add salt to taste and mix the batter well.
5. Coat the shrimps generously with the batter and place on a dish in a flat tandoor or grill.
6. Grill for about 30 minutes.
7. Serve hot in a platter, garnished with ginger strips and lemon wedges.

Mushroom Samosa

Ingredients:
Dough
225 gm flour
1/2 tsp salt
4 tbsp oil
4 tbsp water

Filling
2 tbsp oil
1 chopped onion
300 gm diced mushrooms
1 tsp ginger paste
2 chopped green chillies
1/2 tsp garam masala
1/2 tsp ground cumin seeds
2 tbsp chopped coriander
2 tbsp lemon juice
oil for frying
salt to taste

Method:
Combine all the dough ingredients and make into stiff dough.

Heat oil in a pan and saute onions.

Add the rest of the filling ingredients and cook until the mushrooms are tender. Sharpen with lemon juice.

Add chopped coriander and seasoning. Cool.

Divide the dough into small balls, roll out into circle and cut into two halves.

Moisten the edges and shape into cones. Fill a teaspoon of the mixture and seal.

Fry the samosa in hot oil until golden in color.

Serve hot with mint chutney.

Cocktail Samosas

Ingredients
For Crust:
maida- 1 cup
oil - to fry
1 teaspoon to knead maida.
salt - to taste.
take maida in a pan,
add salt and knead.
(cover this dough with a wet kitchen napkin until the filling is ready.)

For filling:
boiled potatoes - 3 or 4
oil - 2 teaspoon
onion - 1 v. thin slices
jeera - 1/2 teaspoon
salt, turmeric, chilli powder, fresh coriander
peas (optional)
chat masala - 1 teaspoon

Method
Heat oil in a pan, add jeera.
Then add onion. After the onions turn transparent, add turmeric, chilli powder, salt and heat for a few more seconds.
Then add the boiled potatoes (smashed). Add peas and green coriander if desired. And the filling is all ready.
Now, make balls out of the dough (size that of a puri).Cut it into half. Use these 2 halves to make 2 samosas.
Put the filling onto the centre. Fold as a triangle. Fry them.
Arrange them in a plate. Now sprinkle some chat masala on to them.Your samosas are ready... and enjoy the party.

Sweet Samosa

Ingredients:
Maida - 1 cup
Fine Rawa - 1/4 cup
Salt - a pinch
Oil and Vanaspathi - for deep frying

For inner filling
Cashewnut - 1/2 cup
Musk melon seeds - 1/2 cup
Powdered sugar - 1 cup
Cardamom powder - little

Method:
1. Mix rawa, maida, salt with enough water to form a thick dough.
2. Keep aside for half an hour closed with wet cloth.
3. Knead well again to make the dough soft and pliable.
4. Dry cashewnuts, melon seeds under hot sun for one hour.
5. Powder separately, and mix together with powdered sugar and cardamom powder.
6. Make small balls from the maida dough and roll it out into very thin chappathis.
7. Put it on top of a greased samosa mould.
8. Spread little filling on top, wet the edges and seal well.
9. Remove samosa from mould and deep fry in oil in reduced flame till crisp and golde

Seafood Salad

Ingredients
1 cup shrimps
1 cup lobster
1/2 cup crab meat
1/2 cup squid rings
1 cup tuna fish
1/4 cup mussels
1/4 cup finely chopped onions
1/2 cup chopped parsley
Salt as per taste
1/2 tsp fresh ground pepper
3 tbsp olive oil
1 head lettuce, shredded

For Dressing:
1/2 cup olive oil
1/4 cup lemon juice
1/2 tsp white pepper powder
1/4 tsp dry mustard
1/4 tsp garlic paste
Salt to taste

Method for Dressing:
Mix all the ingredients of dressing
Shake well
Refrigerate for 4 hours

Method for Salad:
Clean all the seafood
Boil them separately till tender
Drain and make small pieces
Heat oil in a pan
Toss the seafood in it
Add parsley, salt and pepper powder
Let is simmer for 7-8 minutes
Remove from fire
In a salad dish, spread shredded lettuce
Then spread warm seafood
Sprinkle onion
Shake the dressing well and top the salad with it
Serve warm

Roast Chicken Salad

Ingredients:
1 chicken- whole, with skin
2 tsp butter
1 glass white wine
150 ml chicken stock
1 tbsp oil
1 tbsp spring onion paste
1 tsp garlic paste
1/2 tsp basil
200 gm sliced mushrooms
salt and pepper
1 tbsp tomato puree
3 tbsp lemon juice
2 tbsp chopped herbs
1 tbsp cream

Garnish
Roasted walnuts, chopped


Method:
Place chicken in a roasting tin. Cover chicken breast with butter. Pour over the wine and stock.
Roast at 220 degree C for 1 hour or until the chicken is tender and colored. Cool.
Heat oil; saute pring onion, garlic and basil for 1 minute.
Stir in the mushrooms, wine, seasoning and tomato puree.
Reduce over a high flame until the wine evaporates. Cool.
Stir in lemon juice, herbs and cream. Whisk in the juices without any fat from the roasting tin.
Carve the chicken.
Spoon over dressing and garnish with an extra helping of herbs and chopped walnuts.

Chicken and Noodle Salad

Ingredients:
Rice noodles - 160gms
Boneless chicken (shredded) - 160gms
Salt and pepper - to taste
Oil for frying
Capsicum (julienned) - 80gms
Carrot (julienned) - 80gms
Spring onion (julienned) - 40gms
Sesame-soya dressing - 75ml
Black sesame seeds - 1tsp, roasted

Method:
To make Sesame-Soya Dressing
1. Combine 40ml sesame oil with 25ml soya, 10ml oyster sauce and 5g red chilli flakes.

To make Chicken and Noodle Salad
1. Soak the rice noodles in warm water for 20 - 25 minutes and drain.
2. Set aside on a clean cloth and allow to cool.
3. Dust the chicken with salt and pepper.
4. Heat the oil in a wok and stir-fry the chicken till cooked.
5. Remove from heat and allow the chicken to cool.
6. Place all the remaining ingredients in a bowl along with the dressing.
7. Add the chicken and toss well.

Lemon Rasam

Ingredients:


Toor dal (cooked) - 3 tablespoons
Water - 2 cups
(you can cook 2 to 3 tablespoons of toor dal in 2 cups water and use the entire content for this rasam)


Ginger (grated) - 1 teaspoon


Green chilli (slit vertically) - 1


Asafoetida powder a pinch


Turmeric powder - quarter teaspoon


Rasam powder - 1 teaspoon


Lemon juice - 2 tablespoons (use readymade or squeeze juice from 2 lemons)


Salt as required


Ghee - 2 teaspoons


Cumin seeds - 1 teaspoon


Chopped coriander leaves
Method:


Mix the dal and water. Add turmeric powder, asafoetida powder, green chilli, ginger and salt and allow it to boil in medium heat.


Keep the lemon juice ready.


Add the rasam powder and let it boil for a minute. Now, reduce the heat and add the lemon juice. Stir well and remove from heat.


For the seasoning, heat ghee and add cumin seeds, when it sizzles, add it carefully to the rasam. Garnish with coriander leaves.


Serve hot with white rice.

Tomato mint masala kootu

Ingredients:


Onion - 1 big - finely chopped (can be omitted)


Tomatoes - Large red ripe juicy - 3


Oil for seasoning


Turmeric powder - quarter teaspoon


Mustard seeds- half teaspoon


Urud dal - 1 teaspoon


Red chilli powder - 1 teaspoon


Curry leaves - 1 sprig


Salt as required
Grind together using very little water:


Mint leaves - 1 small bunch


Coriander leaves - 1 small bunch


Grated fresh coconut - half cup (I used 2 tablespoons of dry, ground desiccated coconut)


Poppy seeds (khas khas or gasa gasa) - one and half tablespoons (soak in wate for 10 minutes)


Grind chillies - 3


Cumin seeds - half teaspoon


Mustard seeds - quarter teaspoon


Method:


Blanch the tomatoes: Boil water and add the tomatoes. After a few minutes the skin will peel off. Drain water and cool it. Remove the skin completely.


Cut the blanched tomatoes into one and half inch cubes. Keep it aside.


Heat oil in a kadai and add the mustard seeds. When it pops, add urud dal and curry leaves.


Add the chopped onions anf fry till it changes color.


Add chilli powder and turmeric powder. Stir for a minute and add the ground masala.


Mix required amount of salt and stir till good smell comes.


Add the tomato cubes and half cup water. Allow it to boil till the gravy thickens. Stir occasionally.


Garnish with mint leaves and serve hot with iddli, dosa or chapathi.

Beans carrot palya

Ingredients:


Chopped green beans - 1 cup


Diced carrot - ¾ cup


Salt to taste


Oil for seasoning - 2 teaspoons


Mustard seeds - ¼ teaspoon


Urud dal - 1 teaspoon


Turmeric powder - less than ¼ teaspoon


Asafoetida powder - 1 pinch


Desiccated coconut - 1 tablespoon

Method:


Wash the carrot and beans together. Drain water and transfer it to a microwave container. I used the Microwave rice cooker.


Microwave on high for 8 minutes partially opened.


Heat oil in a kadai and add the mustard seeds. When it pops, add the urud dal.


When the urud dal turns golden, Reduce heat and add the cooked beans and carrot. Stir.


Add the turmeric powder, asafoetida powder and salt. Stir until even distribution.


Turn off the heat and garnish with desiccated coconut.

TOMATO THOKKU

Ingredients:

8-10 ripe medium tomatoes, chopped or pureed
2 tsp mustard seeds
2 tsp red chilli powder (or to taste)
1/2 tsp asafoetida powder
1/4 tsp fenugreek seeds, powdered (optional)
1/2 tsp turmeric powder
1 tsp coriander seeds, powdered
5-6 curry leaves
Salt to taste
2 tbsp oil

Method:

1. Heat the oil in a wide pan. Add the mustard seeds, cover, and let them pop - then put in the various powders, curry leaves and fry for 15-20 seconds on high.

2. Lower the heat and add the chopped/pureed tomatoes. Stir well to mix.

3. Bring the heat up to medium-high and cover the pan. Let the tomatoes cook in their own juices till they soften and break down.

4. Once the tomatoes are soft, take the lid off and let it cook, stirring occasionally, till the liquid evaporates and the sauce reduces to a thick paste.

5. Let the thokku cool, then store in a clean airtight jar in the refrigerator.

Raw Papaya Chutney

Ingredients:
grated raw papaya - 2 cups
green chillies - 7
garlic flakes - 4
oil for frying
grated fresh coconut - 1 cup
turmeric powder - 1/4 tsp
salt as required
cumin seeds - 1/2 tsp
mustard seeds - 1/4 tsp
curry leaves - few

Method:
1. Grind green chillies, garlic, cumin seeds and coconut together to smooth paste.
2. Heat oil in kadai, add mustard seeds, curry leaves and then grated papaya.
3. Fry well till raw smell is lost. Add little water, close with lid and cook till moisture is absordbed.
4. Add ground paste and cook in medium flame for few minutes. Remove from fire.

Raw Papaya Soup

Ingredients:
Onion - 1
Chopped raw papaya pieces - 1 cup
Carrot - 1 (dice finely)
Bayleaf - 1
Grated cheese - 1 tbl sp
Butter - 1 tbl sp
Salt and pepper - as required

For spice bag:
Ginger - 1/2 inch piece
Cumin seeds - 1/2 tsp

Crush the above ingredients coarsely and tie in a clean muslin cloth.

Method:
1. Heat pressure pan (or) cooker with butter.
2. When it melts add bayleaf and chopped onion.
3. Fry for one (or) two minutes in reduced flame.
4. Add chopped carrot and papaya pieces.
5. Fry in medium flame for another two minutes.
6. Pour just enough water to cover the pieces. Add spice bag and close the lid.
7. Pressure cook in reduced flame till first whistle.
8. Cool down, discard the spice bag and grind the pieces to smooth paste in a mixie.
9. Strain well and dilute with enough water.
10. Add salt, sugar and pepper as per individual taste.
11. Reheat and serve hot with finely grated cheese sprinkled on top along with bread sticks.

Soya Dosai

Ingredients:
Par boiled rice - 3 cups (idli rice)
Raw rice - 1 cup
Soya beans - 1 cup
White urad dal - 1/4 cup
Fenugreek seeds - 1 tsp.
Salt - 3 tsp
Oil as required.

Method:
1. Wash and soak rice varieties with fenugreek and urad dal together for 2 hours.
2. Soak soya beans in enough water separately for 6 hours.
3. Grind everything together to a smooth paste
4. Add salt at the end and take out from the grinder.
5. Allow the batter to ferment until next day morning.
6. Prepare dosa's by spreading a ladle full from centre to edge on a hot dosa pan (tawa). Fry till crisp and golden.
7. Serve along with suitable chutney and sambar.

Payatham Paruppu Payasam

Ingredients :
Green gram dal (Moongh Dal) - 3/4 cup
Water - 1 1/2 cups
Jaggery (powered) - 1- 1 1/2 cups
Cardamoms - 4-5
A few cashewnuts broken into pieces
Milk - 1 1/2 cups
A few raisons
Small piece coconut, cut into tiny pieces - 1
Ghee - 1 tbsp
A pinch of cooking camphor (opt)

Method :
1. Boil dal to a light brown colour. Remove, cool : wash.
2. Add water, set to boil. When Dal has cooked, mash thoroughly.
3. Add jaggery and continue to cook till jaggery has dissolved.
4. Add milk, boil further for 2-3 minutes, remove from fire.
5. heat ghee, fry cashew nut pieces, coconut pieces and raisons, each separately. Add cardamom powder, along with camphor, mix all of it.

Varations :
1. This payasam can be prepared with coconut milk also. For this, use gratings of half the coconut and if desired 1/2 cup milk as well.
2. Take out first milk, then second, and third milk.
3. Add to the dal the third milk (add some water if the quantity is not sufficient), set to boil, when done, mash thoroughly.
4. Add second milk and jaggery, cook till done.
5. Add first milk, boil just once and remove from fire.
6. Add ordinary milk and garnish as before.