Chinese Vegetable Soup

Ingredients:
Spring onions - 2 or 3
Carrots - 2 (medium)
Cabbage - 150gms
Cauliflower - 1 small
French beans - 100gms
Salt - as required
White pepper powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Soya sauce - 3/4 tsp
Oil - 2 tbl sps
Sugar - 1 tsp
Cornflour - 1 tbl sp.
Method:
1. Blanch whole carrots and french beans in hot water for 2-3 minutes
2. Strain, add cold water and drain again.
3. Chop all the vegetables into thin, even, matchstick like pieces.
4. Heat oil and stir fry all the vegetables with ajinomoto for 3-4 minutes.
5. Add enough water, salt, soya sauce, sugar and cook gently in reduced flame till the vegetables become just tender.
6. Mix cornflour in little cold water to make into a paste and pour it to the soup.
7. Stir gently and heat for few minutes.
8. Add pepper powder and serve hot.

Dal Soup

Ingredients:
Masoor dal - 2 tbl sps
Garlic - 2 flakes
Small onions - 3 (chop finely)
Butter - 1 tsp
Coriander seeds - 2 tsps
Cumin seeds - 1/2 tsp
Fenugreek - a pinch
Red chilli - 1
Green chilli - 1
Chopped coriander leaves - 1 tbl sp
Turmeric powder - a pinch
Curry leaves - few
Tomato paste - 1 1/2 tbl sps
Salt - as required
Lemon - 1

Method:
1. Pressure cook dal with 1 1/2 cups water with a pinch of turmeric powder.
2. When it cools down mash it well
3. Dry roast coriander seeds, cumin, fenugreek till good smell comes. Powder coarsely in a mixie.
4. Heat butter and fry crushed garlic and then chopped onions.
5. Fry till raw flavour goes in reduced flame so that colour is not changed.
6. Add tomato paste and cook for a minute or two.
7. Add powdered ingredients, mashed dal, slit green chilli and broken red chilli.
8. Dilute it with enough water and then add salt, curry leaves and coriander leaves.
9. Heal till boiling point and remove from fire.
10. Close with a lid and keep aside, strain it well and reheat it just before serving.
11. Squeeze lemon and serve hot.

Chana Masala

Ingredients -
Serves 3 - 4

kabuli chanas(chick peas) - 1 cup
butter - 2 to 3 tbsp
ginger paste - 1 tsp
garlic paste - 1 tsp
onions (medium) - 2 finely chopped
tomatoes (medium) - 2 finely chopped
garam masala - 1 tsp
turmeric pdr - 1/2 tsp
coriander - cumin pdr - 2 tsps
chilly pdr - 1tsp or accdly
coriander leaves for garnishing
salt

Method -
Soak chick peas overnight or for at least 8 to 10 hrs.
Take some butter in a cooker.
Add the chopped onions, ginger paste & garlic paste & saute till onions turn transparent.
Add the chopped tomatoes. Stir it for some time.
Add the turmeric pdr, coriander - cumin pdr, salt, garam masala, chilly pdr & mix well.
Add the kabuli chana & add water such that all the ingredients are properly soaked.
Pressure cook till the chick peas is cooked.
Garnish it with chopped coriander leaves.

Potato and Channa Masala

Ingredients :
Whtie Kabuli Channa - 1 cup
Potatoes - 2
Onions - 2

Grind Together :
Coconut - 1/2
Onion - 1
Garlic - 5 or 6 flakes
Red chilles - 10
Asafoetida - a pinch
Poppy seeds - 1 1/2 tsp
Tomatoes - 2 or 3
Cloves - 2
Cardamom - 2
Salt and sugar - to taste.
Method :
1. Saok channa overnight with a little soda-bicarbonate and enough water.
2. Wash well in the morning with fresh water. pressure cook it with the potatoes.
3. Peel and mash the potatoes coarsely. cut onions into small pieces.
4. Grind other ingredients first, add tomatoes at the end and grind well.
5. Heat ghee in a pan fry onion well, then add the ground mixture, fry till it smells good.
6. Add the boiled potatoes and channa with enough water.
7. Salt and sugar can be added according to taste.
8. Boil till the gravy thickens, remove and serve hot with lime, finely cut onions and coriander leaves.

Papad Curry

Ingredients:
10 papads
1 large onion paste
3-4 cloves garlic paste
2 tbsp curd
1/2 tsp cumin seeds
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
some coriander leaves, chopped
2 tbsp oil
salt tஒ taste
Method:
1. Break the papads into small pieces. Lightly fry in oil and keep aside.
2. Heat oil in a pan, add cumin seeds. When they beging to crackle, add the onion and garlic pastes. Fry till done.
3. Add all four spices along with the curd. Fry till the oil separates. Add 2 cups of water and bring to a boil.
4. Add the papad pieces and simmer for 2-3 minutes.
5. Remove from fire.
6. Garnish with coriander leaves and serve hot with chapatis.

Egg Jeera Masala

Ingredients :
Boiled eggs - 4
Oil or ghee - as required

Gring Together :
Red chilles - 3
Jeera - 1 tbsp
Small onions - 8
Salt - as required.

Method :
1. Heat oil in a pan and fry the masala well, until oil separates.
2. Remove outer shells from boiled eggs.
3. Add eggs and fry well till the masala coats on top of the egg.
4. Serve with rice / Toasted bread.

Egg Bajji

Ingredients :
Eggs - 6
Bengal gram flour - 1 cup
Maida - 1/4 cup or rice flour - 1/4 cup
Red chiili powder - 1 tbsp
Salt - As required
Soda-bi-carbonate - 1/4 tbsp
Oil - Enough to deep fry.

Method :
1. Boil eggs, remove shells and slice into even round pieces.
2. Sieve flours together with chilli powder, salt and soda.
3. Add enough water and prepare a thick batter of pouring consistency and mixing carefully without forming lumps.
4. Heat oil in a kadai, dip each slice in the batter and deep fry.
5. Serve hot with chutney or ketchup.

Egg Curry

Ingredients:
4 hard boiled eggs (cut in halves lengthwise)
1 dessert spoonful of sliced red onions
1 ripe or green chilli (cut lengthwise)
a pinch of turmeric powder
a slice of green ginger (chopped)
1 clove of garlic (chopped)
a few curry leaves
1/4 tsp fenugreek
a small piece of cinnamon
juice of half a lime
salt to taste
1/2 tea cup thick coconut milk
1 1/2 cups second extract of coconut மில்க்
Method:
1. Put all the ingredients, except the thick milk and the lime juice, into a pan and boil till the ingredients are cooked.
2. Then add the thick milk and lime juice and stir well otherwise it will curdle.
3. Add the eggs, stir for a few minutes, take it off the fire and continue stirring for a couple of minutes longer.

Easter Egg Sandwiches

Ingredients:
6 hard-cooked eggs, peeled and chopped
1/2 cup finely chopped celery
1/4 cup chopped green pepper (optional)
2 tablespoons finely chopped green onion
1/3 cup mayonnaise
1/4 teaspoon salt
A dash of pepper

Method:
Mix all ingredients and spread on bread; makes 6 sandwiches.

Fruity Salad

Ingredients
1 stick celery, cleaned sliced into juliennes
8-10 cherry tomatoes
2 canned pineapple slices, chopped
1/2 cup peanuts, salted, roasted
1 tbsp. Soft raisins
1 tbsp. Pine nuts
1/2 cup cream
1 tbsp. Mayonnaise or cheese spread
1/4 cup thick (tied) curds
2 tbsp. Pineapple syrup (from can)
1/4 tsp. Pepper powdered
3 banana, sliced
salt to taste

Method

Take a large glass salad bowl.
Cream together cream, cheese, curds, syrup, salt and pepper.
Add all other ingredients except bananas
Mix well, chill and add bananas before serving

Easter Chocolate

Ingredients:
3/4 cup condensed milk
1 cup soft butter
1 tsp salt
2 tsp vanilla essence
1 cup flaked coconut
2 cups powdered sugar (keep 2 tbsp aside for sprinkling)
1/2 cup nuts (of your choice)
2 cups semi-sweetened chocolates
1 tbsp butter
Method:

Beat butter and salt till fluffy
Add milk, coconut and sugar, vanilla essence and nuts
Mix it well, till it is stiff
Dust the dough with 2 tbsp sugar
Knead the dough till smooth
Set aside for 5 minutes
Shape the dough into small desired moulds (like eggs, or ball..)
Place a large pan or double boiler with water to boil
Place a small pan or upper section over simmering water
Add chocolate chips and butter, melt while stirring very gently
When smooth, take from fire
Dip the shapes and place it on waxed paper to harden

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.