Mushroom Biriyani

Ingredients:

Basmati Rice- 4 cups
Mushroom - 1 to 2 lbs (16-32 oz)
Oil & ghee (melted butter)-3/4 cup
Lemon -1
Chopped Ginger - 3 tsp
Garlic - 7 cloves
Green chillies - 4
Onion - 2 (cut in lengthwise)
Soy Sauce - 2 tsp (soya sauce in India)
Tomatoes -3
Chilly powder - 1 &1/2 tsp
Coriander powder - 3 tsp
Cinnamon - 3
Cardamom - 3
Cloves-3
Salt to taste
Cilantro (coriander leaves), mint leaves (pudhina) for garnishing

Method:

Soak rice for 1 hour.
Wash and cut Mushrooms into big pieces.
Cut onions, chillies, tomatoes.
Grind cinnamon, cardamom, cloves, ginger, garlic into a paste.
In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till golden brown. To this add all other ingredients, mushrooms and stir for 10 minutes. Add 7 cups water and allow it to boil, add the soaked rice and stir when rice level and water level are the same, pressure cook (with whistle on it) in low flame for 15 minutes

Mushroom Fried Rice

Ingredients

Diced mushroom 1 cup
Diced onions 1/2 cup
Green peas 1/4 cup
Tomato 1
Chilly powder 1 spoon
Dania powder 1 spoon
Cashews 5
Coriander chopped to garnish
Cooked rice
Salt to taste
Oil as required

Method


Heat oil in tawa. Fry cashewnuts and onions. Then add mushrooms, chilly powder, salt, dania powder, green peas and tomatoes.
Add 1/4 cup of water in it. Fry till oil separates from the mixture.
Then mix cooked rice and garnish it with chopped coriander leaves.

Cauliflower Rice

Ingredients
cauliflower - 1/2
jeera - 1 spoon
cloves - 2
salt
coriander - 1/2 bunch
green chillies - 2
tomato ketchup - 2 spoons
basmathi rice - 1 1/4 cup

Method
Fry cloves,jeera ,green chillies in oil.
Add cauliflower and fry till it turns brown.
Add salt and tomato ketchup.add coriander leaves.
Cook basmathi rice separately and mix the rice with the cauliflower.
Enjoy!

Cauliflower 65

Ingredients:
250 gms cauliflower floretes
1.5 tbsp plain all purpose flour
1.5 tbsp besan
1 tbsp garlic-ginger paste
2 pinches of china salt ( ajinomoto)
salt
1/2 tsp red chilli powder
Pinch of red color
For seasoning:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 onion chopped
3 green chillies
Few curry leaves

Instructions:
1. Take the florettes in a bowl and add hot water mixed with 1 tsp salt for 30 mins.
2. Prepare batter by mixing besan flour, all purpose flour, salt, ginger garlic paste, chili powder, china salt, red color and make a fine batter with required quantity of water.
3. Add the floretes to this mixture.
4. Deep fry the florettes in oil.
5. Heat 2 tbsp of oil in another pan. Season with mustard seeds, cumin seeds, curry leaves, chopped green chilies, onions and fry for a minute.
6. Now add the fried cauliflower pieces to the seasoning mixture and mix well.

Serve hot.

Cauliflower Chilli Fry

Ingredients:
1 cup diced cauliflower
3 tsp curd
2 green chillies
4-5 curry leaves

For the batter
2 tbsp Rice flour
red chilli powder to season
salt to taste
water
oil to deep fry

Method:
Mix all ingredients to make a thick batter or paste. To this add the cauliflower and deep fry. Keep aside.

Heat oil in a pan and lightly saute the curry leaves. Add green chillies and curd.

Finally add the cauliflower, mix well and serve.

Puli Inji

Ingredients
2" piece of ginger
2 large balls of tamarind
12 cloves of garlic
3 red chillies
3 green chillies
1/2 tsp methi (fenugreek) seeds, roasted finely
1 tsp mustard seeds, for seasoning
1 tsp cumin seeds
A small piece of jaggery
Salt to taste

Method
Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic.
Chop the ginger, green chillies and remaining garlic.
Soak the tamarind in some hot water and extract the juice.
Put in the chopped ingredients and continue boiling.
In a pan, heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds.
When the mustard crackles, add the ground masala and fry till the masala turns color.
Put in the chopped ingredients, jaggery, salt to taste and tamarind juice.
Bring to a boil and boil till the juice is thick.
Bottle when cool.
Should keep for about a week.

Erissery

Ingredients:
green bananas or plantains, cubed
1 tsp turmeric powder
1 tsp chili powder
½ tsp cumin seeds
¼ tsp mustard seeds
¼ tsp urad dal
½ cup coconut, grated (may substitute with desiccated coconut)
1 tbsp coconut for garnishing
¼ tsp black pepper
a few curry leaves
salt to taste
1 tsp oil

Method:
Soak the cut plantains in warm water mixed with ½ a tsp of turmeric for 10 minutes.
Drain and cook the plantains with the remaining turmeric and salt.
Grind the coconut well with cumin and add to the cooked plantains.
Meanwhile, heat the oil and pop the mustard seeds.
Add the urad dal and the coconut reserved for garnish and stir till brown.
Add this mixture to the Erissery and mix in the curry leaves

Theeyal

Ingredients:

1 Cup Baby onions
5 Curry leaves
1/2 teaspoon Mustard seeds
2 tablespoons Tamarind paste
1/2 teaspoon Sugar
1 Pinch Asafoetida
1/2 cup Grated coconut
7 Red chillies
1 tablespoon Coriander seeds
1/4 teaspoon Cumin seeds
7 Black peppercorns
1/4 teaspoon Turmeric powder
3 tablespoons Oil
Salt

Method:

* Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown.
* Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma.
* Add the turmeric powder. Stir-fry for 2-3 seconds.
* Keep aside to cool. Grind into a coarse powder.
* Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies.
* When the seeds start spluttering, add asafoetida and onions.
* Saute for 5 minutes on a medium flame.
* Add the ground masala powder and cook for a few seconds.
* Add water, tamarind extract, salt and sugar and bring to a boil.
* Simmer for 5-7 minutes. Serve hot with steamed rice.

Mullu Murukku

Ingredients
Rice flour - 4 cup
Chana dal - 1/2 cup
Moong dal - 1/2 cup
Butter - 2 tbsp
Sesame seeds - 3 tsp
Cumin seeds - 2 tsp
Chilli powder - 2 tsp
Asafoetida - 1 tsp
Oil as needed for frying

Method

1. Dry roast both the chana dal and small gram dal together and powder it.
2. Take one cup of this powder (you will get approx. 2 cups) and mix with the rice flour.
3. Add a little water and all other ingredients and make a smooth thick dough.
4. Take a small portion of the batter and press it through the Murukku mould in circles into a paper towel.
5. Carefully move it from the towel to your palm and very carefully drop it in the hot oil and deep fry.
6. Drain and store in an airtight container.

Onion Murukku

Ingredients:
raw rice - 3 1/2 cups
tuvar dal - 1 cup
small onions (peeled) - 1/4 cup
salt - 2 tsp
chilli powder - 1 1/2 tsp
hot oil - 2 ladles
oil - for deep frying

Method:
1. Powder rice and dal together in a mill.
2. Sieve it and mix with salt, red chilli powder.
3. Grind onions to smooth paste and mix with flour.
4. Pour measured hot oil and blend well.
5. Divide the flour equally into 10 parts.
6. Mix water to each portion separately just before frying to form a thick dough.
7. Using a three star disc in murukku maker, squeeze directly in hot oil to form a big murukku.
8. When crisp remove and drain excess oil in a colander.
9. Crumble when it cools and store in air-tight container.

Garlic Murukku

Ingredients:
bengal gram flour - 3 cups
rice flour - 1 1/2 cups
hot oil - 1 1/2 big ladle
oil for deep frying

Grind to smooth paste
Garlic - 2 flakes
red chillies - 6
green chillies - 5
curry leaves - 2 sprigs
salt - 1 1/2 tsp

Method
1. Sieve both kinds of flour togethere, add ground paste and mix well.
2. Pour hot oil and blend well with the flour.
3. Divide the flour equally into 6 portions.
4. Sprinkle water to each portion separately to form a thick dough just before frying.
5. Prepare small murukkus using 3 eyed disc in a murukku maker on top of a polythene sheet.
6. Deep fry few at a time in hot oil till crisp.
7. Store in air-tight containers.

Pappadam

Ingredients:

Urud dal - 1/4 kgs
Salt - As required.
pappad soda - a pinch.
pirandai - As reuired.

Method:

1. Soak urud dal for 1 hour and grind it to a fine, thick paste.
2. Grind pirandai and salt together.
3. But add pappad soda with pirandai and salt.
4. Make two small pappads. Then place one pappad over another and roll again into big pappad.

Onion Vadam

Ingredients :

Rice flour - 2 cups.
Green chillies - 4.
Asafoetida - 1/2 tsp.
Salt - 1/2 tsp.
lemon - 1
Onions - 2 cups.

Method :

1. Heat some water and when it boils add rice flour and heat for 2-3 minutes with constant stirring.
2. Grind green hot chillies, lemon juice , asafoetida and salt.Add this to cooked rice flour and knead well.
3. Add equal amount of chopped onions and mix well.
4. Make this into small uniform balls and place them on a large sheet of plastic paper.
5. Dry this in the sun or place it in the oven so that they become crisp and then store in a tight container.
6. Fry the vadam in oil for serving.

Thali Vadam

Ingredients :

Par boiled rice - 200g.
Salt - 1/2 tsp.
Sesame or cumin seeds - 1 tsp.

Method :

1. Soak the par boiled rice for 3 - 4 hours and grind it to a thin smooth paste.
2. Keep it overnight to get sour. Add salt and cumin seeds. Add water to make the batter into a thin consistency.
3. Then make into flat shapes and place it in thali vadam stand inside a large vessel or idli cooker. After it is cooked remove.
4. Repeat this until all the flour is over. Then dry the cooked vadams in hot sun until they turn crisp.

Ulundhu Vadam

Ingredients:

Urud dal - as required.
chopped onions or chopped pumpkins - 1 cup.
Salt - as required.

Method:

1. Soak urud dal for 1 hour and grind it to a fine, thick paste. Add salt.
2. Add chopped onions or chopped pumpkins.Spread a large sheet of plastic paper on a sunny place and place small balls of this mix until the flour is over.
3. Dry for 2 - 3 days depending on the heat, until they become crisp. Store in air tight containers.

Rice Appalam

Ingredients :

Rice - 2 cups
Sago - 1/4 cup
Green chillies - 8
Asafoetida - 1/4 tsp
Salt - As required
Ghee - 3 tbsp

Method :

1. Grind rice and sago into a very nice powder. Grind 8 green chillies, 1/2 tsp salt and 1/4 tsp asafoetida. Add 2 cups of water to the ground paste and bring it to boil.
2. Add the ground rice flour to this and cook for 1 minute. Stir well.
3. Add 3 tsp ghee and knead the flour well so that the flour becomes very soft. Make even sized balls with this flour.
4. Grease the hand with ghee and knead the ball well until it becomes very soft. Then roll it with a roller as in poori to form a thin round shape.
5. Dip the top side of the shape in dry flour everytime you roll the flour.This will help to get the round shape easily.
6. Repeat this procedure for all the balls until all the balls are over. Spread these on a sheet of paper and dry it in the sun or under the fan.

Pushnikai Vadam

Ingredients:
2 cups blackgram dal
6-8 green chillies (or to taste)
small piece of asafoetida
salt to taste
1/4kg ash gourd
little coriander leaves (optional)
1-2 sprigs curry leaves

Method:
1. Wash and soak dal for half an hour, strain all the water.
2. Add chillies, salt and asafoetida to dal and grind to a very smooth paste. Avoid adding excess water while grinding.
3. Peel the ash gourd, remove seeds and the centre portion. Grate the gourd or mince into very fine pieces.
4. To ground batter add ash gourd pieces, add curry and coriander leaves, mix thoroughly.
5. Spread a clean sheet in the sun and using a teaspoon, keep spoonful of batter on cloth leaving space between two spoonfuls.
6. Allow one side to sun dry before removing from cloth. Gently peel the vadam, reverse them, so that the other side also gets dried properly before storing.

Fry and serve

Prawn Kabab

Ingredients
12 Prawns big size
3 Tsp Ginger paste
3 Tsp Garlic paste
2 Tsp Lemon juice
Salt to taste
1 cup Curd
1 cup Cream
3 Tsp Gram Flour
1 Tsp white Pepper
1 Tsp Ajwain (caraway)
1 Tsp Clove Powder

Marination:
Shell & clean the prawns in the water and shed it for ten minutes.
Blend the curd & cream properly then add 3 Tsp GramFlour, 1 Tsp whitePepper, 1 Tsp clove Powder & mix it again.

Method
Mix the dried Prawns in this marination and add salt to taste. Mix the marination and put it in the Silver Foil fully covered & Freeze it for Two hours.
Insert the Prawns one by one in the oven stick and tandoor it for 20 minutes until it is golden brown.
Put butter over the Prawns and Oven it for 2 minutes at 180 degrees.

Brinjal Prawn Curry

Ingredients
1/2 lb Prawn medium side
1/4 lb Brinjal cut into 1 by 2 inch slice
1/4 lb tomato chopped
1/2 tbsp cumin
1/2 tbsp mustard
1/2 tbsp turmeric
1 tbsp cumin, 2 tbsp mustard, 3 green chilli, coriander leaves, 4 cloves of garlic and a quarter inch of ginger grind all these ingredient into a paste with 2 tb of water
Salt to taste
5 tbsp of oil
1/2 cup of water

Method
First clean the prawn.
Take 2 tbsp of oil in a frying pan, and fry the brinjal until golden brown. Keep the fried
brinjal aside.
Then take 2tbsp of oil and fry the prawn in low heat until golden brown.
Keep the prawn fried aside and take 1 tb of oil and and when oil start to heat add the 1/2 tbsp of cumin and 1/2 tbsp of mustard.
Then add the chopped tomato and then stare for couple of second and let it cook for 2 to 5 minute and then add the fried prawn first and stir well and then add the brinjal and add the paste and turmeric and salt to taste and let it cook for 5 minute and add 1/2 cup of water.
And keep your pan in high heat upto boiling point then reduce the heat and keep it in low to medium heat for 5 minute. And your curry is ready serve hot with rice.

Prawn Salad

Ingredients:
Prawns - 1 cup
Turmeric powder a pinch
Salt as required
Thick coconut milk - 1 cup
Thin coconut milk - 1 cup
Green chilies - 4 to 5
Onion - 1



Method:
1. Marinate prawns with turmeric powder and salt for half an hour
2. In the meantime prepare the thick and thin coconut milk.
3. Cut green chilies in to round small pieces. Fry the prawns in oil till it turns pink in color and remove from the pan
4. In the same pan, fry onion and green chilies nicely. Add prawns and fry nicely.
5. Add thin coconut milk and allow it to boil for 5 minutes or until the prawns are thoroughly cooked.
6. Finally add the thick coconut milk and allow it to boil for 2 minutes.
7. Garnish with spring onions and coriander leaves. Serve with rice, appam and chapathi.