Kushkha

IngredientsBasmati Rice – 2 கிப்ஸ்

Sliced Onion – 1Chopped Tomato – 2Slited Green Chilly – 3 (indian green chilly)Coconut Milk – 1 cupWater – 4 கிப்ஸ்

Ginger / garlic paste – 2 tspsBay leaf – 2Cardamom – 3Cloves – 3 to 4Cinnamon – 1 inchStar anise – 1 (optional)
Chopped Cilantro a handfulChopped Mint few
Ghee – 2 tbsps, oil – 2 tspsLime juice – 1 or 2 த்ச்ப்ஸ்

Method1. Heat oil and ghee in a pan , saute bay leaf, cardamom, cloves, cinnamon and star anise.

2. Add the sliced onion and fry until brown. Add the ginger garlic paste and the slited green chilly and saute for few more mins.

3. Add the chopped tomato and cook until the tomato is well done. Add the cilantro and mint leaves.

4. Wash the rice well and add it to the masala and fry for two mins, add the coconut milk and saute it for further few mins.

5. Finally add 4 cups of water, salt and lime juice, mix everything together and cover it with a lid and cook until the rice is done.

Serve with raitha or any spicy curry.

Mixed Vegetable Bonda

IngredientsPotato , Beans, Carrot, Green peas – 3 cups choppedOnion – 1/2 choppedGreen chilly – 3 to 4Ginger/ garlic paste – 1/2 tspTurmeric – 1/4 tspGaram Masala – 1/4 tspCilantro
மேதொது
1. Wash and chop all the vegetables into equal sizes except green peas.
2. Heat little oil in a pan, add the chopped onion , green chilly and ginger garlic paste and fry until soft. Add turmeric powder.
3. Add the chopped vegetables and saute it until the vegetables become soft. Finally add the garam masala, cilantro and salt. Turn off the heat and let the vegetables cool. Mash it coarsley and make small balls.

For the batter.
Gram Flour / kadalai Mavu – 1 கப்
Rice Flour – 1/4 கப்

Red chilly powder – as per ur tasteBaking Soda a pinch (optional)Salt
Mix all the ingredients together by adding enough water make a thick batter. Dip each vegetable balls in the batter and deep fry until brown and serve with coconut chutney or green chutney. Good tea time snack.Makes 8 to 10 bondas.

Kuli Paniyaram

Ingrediants:-
Finelly chopped Onion -1 medium onionFinelly chopped
Green Chillies - 4Finelly chopped
Curry and Corinder Leaves - 1 1/௨த்ப்ஸ்ப்
Mustard seeds - 3/4tspUrad dal - ௧த்ஸ்ப்

Method:-
1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel
2) Then add the chillies and onions and sauté for a few minutes.
3) Add this sautéed mixture to the idli batter and mix well.
4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoonof batter in each hole.
5) Cook them on both the sides.

Palak Paneer

Ingredients :

Paneer cubes 15-20 .
Onion chopped 1 No.
Garlic clove Chopped. 2 Nos
Salt To taste
Coriander Powder 1 Tsp.
Cumin Powder 1 Tsp.

Sugar 1/4 Tsp.
Oil 1 Tsp.
For Gravy :

Spinach 1 bunch.
Ginger small Piece 1.
Cinanamon small stick 1.
Green Serrano chillies 2 Nos or to Taste.
Onion small Chopped 1 No.
Tomato 1 NO

For Garnish :

Grated Cheese 1 Tbsp.
Cream 1 Tbsp or To Taste

Method:

1. Wash & drain the water from Spinach. Chop them coarsely.

2. In a pan bring to boil or microwave on high for 8 minutes all the ingredients for gravy.

3. Cool & grind them coarsely to Paste.

4. In the same pan heat the oil, fry onions till translucent. Add Garlic & fry briefly. mix all the spice powders & stir.

5. Add the Spinach Paste & let cook for a couple of minutes till combined. Add the Paneer cubes cook for 2 minutes & switch off the flame.Adjust the seasonings & Serve Garnished with Cream & Grated Cheese on top.

Brinjal Curry

Ingredients :

Red Chilli- 8-10 flakes
Garlic - 4 pods
Tomato - 1 (diced)
Brinjal - 250gms( slit in length)
Onion - 1
Cocconut Milk - 1 cup
Tamarind- 1/4 cup extract

Method :

1. Slice the onion, deep fry and keep aside

2. Shallow fry the brinjal and keep aside.

3.Now make a paste of the dry chilli and garlic with little water.

4.To start cooking, pour oil in a pan, add the red chilli paste and cook till the raw smell disappears.

5.To this add the tomatoes and cook well. Add the cocconut milk.When done add brinjal.

6. Add the tamarind water and allow to cook well.

7. Remove from flame and decorate with the deep fried onion.

Green Paneer Masala

Ingredients:

Paneer - 100 gms ( Cut in large pieces)
Palak - 250gms
Methi(Fenugreek) Leaves- 250 gms
Pudina( Mint) Leaves - 2 Stem leaves
Onion - 1 (Chopped in round peices)
Carrot- 1( Chopped in round peices)
Capsicum-1( Chopped in round peices)
Tomato - 2 ( Make a puree)
Turmeric - 1/4 Tsp
Dhaniya powder- 1tsp
Red Chilli - 1tsp
Khus khus(2tsp)+ Cashewnut(5-6 piece)- make a paste
Ginger Garlic paste - 1Tsp

Ingredients:
1. Fry Paneer lightly. keep seperate.

2. Heat a tsp of oil. Add Methi , pudina and Palak leaves to it. Cook lightly and ensure the the greems dont lose their color.Aloow to cool and grind to paste.

3. Heat Oil, Add Onion, Carrot and Capsicum. Allow to cook and add ginger garlic paste, dhaniya pwd, Red Chilli pwd, turmeric pwd and the Khus Khus paste.

4. Add the tomato puree and cook for some time. When cooked add the paneer pieces. Cover and allow to cook for sometime in low heat.

5. Serve Hot with Parathas'

Morkuzhambu

Ingredients:

• 1/4 Cup White Pumpkin, chopped into small pieces
• 3 tbsp Toovar dal
• 2 tsp Coconut, shredded
• 2 Cups butter milk
• 1 tsp Mustard seed
• 6 Curry leaves
• 1 Small ball size tamarind
• 3 tbsp Chana dal
• 2 Small piece green chilies
• 2-3 Stalks of coriander leaves
• 1/4 tsp Fenugreek
• 1/2 tsp Cumin seeds
• 1 tsp Oil
• 1 tsp Salt

METHOD
1. Boil the chopped vegetables and tamarind in water.

2. Heat oil and saute toovar dal, chana dal, cumin seeds, fenugreek seeds and green chilies.

3. Add coconut and coriander leaves.

4. Grind and add this mixture to the boiling vegetables.

5. Boil for few minutes and add one tsp salt.

6. Remove from the flame and cool. Add buttermilk to it.

7. Garnish with curry leaves and fried mustard seeds

Mexican Salad

Ingredients:

4 eggs
2 avocados , peeled and stoned
2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
small red onion , finely sliced
large bunch coriander , leaves only, roughly chopped
250g punnet cherry tomatoes , halved
bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
1 red chilli , deseeded and finely sliced
½ tsp cumin

Method :
1. Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes.

2. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters.

3.Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas

Gongura Pappu Recipe

Ingredients:

Toor dal-2 cups
Erra gongura (tender red sorrel leaves)-2 cups
Chopped green chillies-4
Chopped onions-2
Turmeric powder-1/4 teaspoon
Red chilly powder-1 tablespoon
Garlic cloves-2 or hing-a pinch
Salt-1 tablespoon
Oil-2 தப்லேச்பூன்ஸ்
For Seasoning:
1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal, ¼ teaspoon fenugreek seeds, 3-4 dry chilly pieces and a few curry leaves


Method:

1. Wash the dal and cook until it becomes soft.
2. Add gongura leaves, chopped green chillies, half of the chopped onion, turmeric powder, red chilly powder and salt to it and cook it for eight minutes on medium flame.
3. Heat oil in a pan and add the dry chillies, garlic, gram dal, urad dal, fenugreek seeds, mustard seeds, cumin seeds, remaining chopped onion and curry leaves.
4. Fry them until they turn brown in colour and add it to the cooked dal.
5. Serve it with hot rice and papad.

Seppankizhangu Fry

Ingredient:
8 - 10 Arbi
4 - 5 medium size onions sliced.
1 tbsp sambar powder
A few Curry leaves/ Kadi Patta
1 tsp black mustard seeds
1 tsp urad dal
A pinch of hing or asafoetida
Salt to taste
Oil

Method:
1. Pressure cook arbi until just done and not too mushy.

2. Remove the skin carefully and cut into big pieces and keep it aside.

3. Heat oil in a non-stick pan as Arvi/Arbi has teh tendency to stick to stainless steel.Add mustard seeds, allow it to splutter then add urad dal. When it turns golden brown, then add the onions and saute until it is cooked.
4. Add the Curry leaves and also the sambar powder and salt.

5. Mix well. Now add the cut arbi pieces and slowly mix them so that the oil is coated evenly. Let it cook on medium flame for a few minutes.

6. Allow it to cook. Turn the pieces and let it cook more. Check for seasonings.Not sure where where I read but I beleive to make it more crsip you can add a couple of teaspoons of rice flour or besan flour

7. Serve hot with Steamed rice and Sambhar/ Daal/ Kerai Pappu

Agathi Keerai Poriyal

Ingredients:
Agathi Keerai - one medium bunch
Onion - 1
Red Chillies - 2
Coconut gratings - 2 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Jeera - 1 teaspoon
Urad dhal – 1 teaspoon
Asafotida Powder – a pinch
Salt - 1/2 டீஸ்பூன்
Method:

1. Remove the keerai from its stem. Chop onion finely.

2. In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal and asafotida powder and fry till the urad dhal turns light brown.

3. Add chopped onion . Fry for two minutes. Add the keerai washed well along with salt.

4. Grind Jeera,Cocconut and Red chilli in mixie. Add this mixture to the keerai.

5.Close with lid and cook on low flame till it is cooked. Serve Hot with rice.It tastes good with plain rice and Ghee also.

Arai Keerai Masiyal

Ingredients:

Two bunches of any Keerai (Arai Keerai preferred)
Half an chopped onion
Garlic cloves
Half a lime size tamarind
1 tsp of mustard
1 tsp of cumin
6 or 7 curry leaves
2 red chillies
a pinch of asitopedia
Method:

* Pressure cook the keerai with a couple of garlic cloves.
* Heat oil and temper it with all the tempering ingredients
* Add onions and saute for a couple of minutes
* Mash the cooked keerai and add it to the tempered oil with onions.
* Squeeze in the extract of tamarind and boil for a minute
* Add salt. Serve with hot rice and ghee.

Chicken Pickle

Ingredients:

1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli powder
1/2 tsp turmeric powder
juice of 3 lemons, heat for 3 mt and cool
1 1/2 - 2 tbsps salt (adjust)
4 tbsps oil

Dry roast and make a powder:

3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise

For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil

1. Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine powder.

2. Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.

3. Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.

4. Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

Tomato Pickle

Ingredients:
1 1/2 kg tomatoes, wash, dry and slice
large lemon sized tamarind (use if the tomatoes lack tang)
2 tbsps red chilli powder(adjust)
1 tsp methi powder
1 1/2 - 2 tbsps salt (adjust)
2-3 tbsps oil

For tempering/poppu/tadka:

1 tsp mustard seeds
pinch of methi seeds
15 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
2 tbsps oil

Method

1. 1/2 kg tomatoes, wash, dry and slice large lemon sized tamarind (use if the tomatoes lack tang)

2. tbsps red chilli pwd (adju1 Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.

3. Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates completely (the tomatoes could take a good 45 mts to an hour to cook). Turn off heat, add the tamarind and place lid. The tamarind will soften with the heat of the cooked tomatoes. Cool completely.

4. Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste. Remove onto a vessel. Add chilli pwd and methi pwd. Combine.

5. In a pan, add 2 tbsps oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red. Add the dry red chillis, curry leaves and saute for a few seconds and turn off heat. Add the crushed garlic and leave aside the tempering for 4-5 mts.

6. Once cool, add this tempering along with oil to the tomato paste. Combine well. Cool and store in an airtight bottle. Refrigerate.

Nellikkai ( Amla ) Pickle

Ingredients
1/4 lb Nellikkai / Amla / gooseberries (fresh or frozen)
1 tbsp thinly sliced ginger pieces
1 tbsp thinly sliced garlic pieces
a few curry leaves
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
a pinch of brown sugar
salt to taste
1 tsp red chilli powder
1/4 tsp turmeric powder
1 cup boiled water
2 tbsp vinegar
4-6 tbsp oil

Method

1. Heat Oil in apan and saute with mustard seeds. On spluttering,add the fenugreek seeds and fry till brown.

2. Add curry leaves, ginger and garlic pieces and fry till the pieces are crispy.

3. Reduce the heat and add the spice powders and fry till brown.

4. Add the Amalas, salt and sugar and saute till the gooseberries are soft.

5. Pour the vinegar and hot water and allow to cook for sometime.

6. Allow to cool and tansfer to an airtight container and leave it for about seven days before transferring to the refrigerator.

Chilean Christmas Bread

ngredients:
2 cups SR flour
1 cup milk
1 teaspoon baking powder
100 grams glaced cherries
1 teaspoon cognac or brandy
1 cup plain flour
1 cup sugar
1 cup sultanas and chopped almonds (mixed)
1/2 cup glace fruit
2 eggs
115 grams butter
grated rind 1 lemon

Method : 1. Sift flour.
2. Cut butter into pieces.
3. Cream butter and sugar, add eggs and mix well.
4. Add sultanas and almonds, glace fruit, lemon rind, vanilla, cherries, and cognac to flour.
5. Mix well and pour into a buttered mould.
6. Bake at 150 celcius for 1 1/2 hours.

Banana Nut Bread

Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup chopped pecans
2 eggs
1 cup mashed bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract

Method :
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.

Aloo Puri

Ingredients:

Potatoes - 2
Onions - 1, finely chopped
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Ginger garlic paste - 1 tablespoon (optional)
Dhania powder - 1teaspoon
Curry leaves - few
Asafoetida powder - a pinch
Green chillies - 3, cut into small pieces
Coriander leaves - few
Turmeric powder - a pinch
Salt to taste
Oil - 1 tablespoon

Method :
1. Wash the potatoes and cook them for 10-15 minutes in microwave. Peel the skin, mash and allow them to cool.

2. Heat oil in a pan, add mustard seeds and allow them to crackle.

3. Further add urad dal, cumin seeds, asafoetida powder, curry leaves, green chillies, onions and fry until onions are translucent.

4. Then add ginger garlic paste (optional),Dhania powder, turmeric powder and fry until raw smell goes off.

5. Add mashed potatoes and sufficient water for gravy consistency.

6. Once it comes to boiling stage, add salt and mix well.

7. Garnish with coriander leaves.Serve with Dosa or Pooris.

Semia Upma/ Vermicilli Upma

Ingredients :

Semia ( Vermicilli) Roasted - 250gms
Tomato - 1
Potato - 1
Ginger - small piece ( Chopped)
Green Chilli - 2 ( Slit in length)
Vegetables - Carrot, Potato, Cauliflower( Chopped)

Method :

1. Heat Oil in a pan. Saute Mustard seeds, udad dal and curry leaves.

2. Add Chopped onion, green chilli and chopped tomato.

3.Add vegetables of choice and allow it to cook partially.

4. Add turmeric powder. Pour Water ( Double the quantity) and allow it to boil. Finally add vermicilli and salt. Cover and allow it to cook for 10 minutes.

Palak Makkai Rice

Ingredients:

1 cup Spinach/Palak puree
1 cup Basmati Rice, washed and drained
1 cup Sweet Corn
1 Onion, sliced
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam masala
1 tsp Chilli Powder
1 tsp Cumin Seeds
1/4 tsp Asafoetida
2 tbsp Oil
Salt to taste

METHOD:

1. Heat the oil in a pressure pan.

2. Add the asafoetida and the cumin seeds. When the seeds splutter, add the sliced onions and fry for a while.

3. Add the ginger and garlic pastes and the dry spices and fry a little. Add the corn and the spinach puree.

4. Add the rice and 1 1/4 cup of hot water. Add salt to taste.

5. Pressure cook for 2 whistles or 10 minutes on a low flame. Enjoy this rice with jeera raita or plain curd