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.

Chow Chow Kootu

Ingredients:
Chow Chow – 1 No
Green Gram Dhal – ½ cup
Coconut gratings – 1 tablespoon
Jeera – ½ teaspoon
Green chilli – 1
Sambar powder – 1 teaspoon
Turmeric powder – a pinch
Salt – ½ teaspoon
Oil – 1 teaspoon
Mustard – ½ teaspoon
Curry leaves – few
Method:
Cook green gram dhal along with a pinch of turmeric powder till soft.
Remove the skin from chow chow and cut into small pieces.
Put it in a vessel and add just enough water to cover the vegetable.
Add sambar powder, turmeric and salt and cook till the vegetables are soft.
Add the cooked dhal. llow to boil.Grind coconut, green chilli and jeera to a fine paste.
Add this to the vegetable and mix well. If the kuzhambu is too thick, add little water and make semi liquid. Season it with mustard and curry leaves.

Bread Pizza

Ingredients
4 cucumber round slices
4 potatoes slices boiled
4 carrot slices
2 white bread slices oval or round
2 tbsp. pizza sauce (commercial of from recipe index)
1 pinch sugar
1 tbsp. butter
1 tbsp. cheese grated

Method
Heat half butter in nonstick pan, add vegetables, stirfry till tender.Add sugar, salt to taste.
Stir and cook till moisture evaporates.
Butter slices of bread with remaining butter, keep aside.
Spread pizza sauce over buttered breads.Arrange overlapping slices of carrot, cucumber and potatoes.
Use two slices of each vegetable over one bread.Garnish with grated cheese.
Grill in oven or over skillet for 3-4 minutes till bread is crisp and cheese melts.Serve hot.

Bread Roll

Ingredients
3 potatoes boiled and mashed
4 green chillies
1"piece ginger
8-10 flakes garlic
1 tbsp. coriander
1 tsp. mint leaves finely chopped
salt to taste
8 slices sandwich bread
oil to deep fry.
Method :
Mix all ingredients,except bread, oil.Wet a slice of bread by dipping in water for a second.Pat out excess water.Place a tsp. of mixture in the centre in oblong shape.Fold over remaining slice and roll between palms gently.Take care there are not openings where filling will pop out.A smooth, cylindrical,tapered tip roll should result.Repeat for 2-3 more slices.Heat oil well, till smoky.Slide in prepared rolls, deep fry on med. Heat.Flip slowly, and fry golden evenly.Drain, cut in two, serve with sauce or chutney.Repeat for remaining slices, and filling.

Garlic Bread

Ingredients:Bread/bun - 2-3 scliced
Butter - 3tsp
Garlic grates - 1 tps
Garlic powder - 1/2 tsp
Salt - as per taste
Basil powder - 1 tsp
Coriander leaves -finely chopped
Pepper powder - 1/2 tspPaprika பவுடர்
Method:1. Take the bun and slice it ச்லன்த்லி
2. Mix butter, salt,pepper,basil,garlic grates/minced,garlic powder for extra garlic flavour.
3. Butter up all the slices and then garnish with paprika and coriander leaves.
4. Now place them over a cookie sheet and pop it in the oven for about 8 min at about 350 degree.
5. Serve hot with coffee or soup

Poosinikai kootu

Ingredients:
Red pumpkin - 500 gm
Coconut - 1/2 cup
Red chillies - 1
Curry leaves
Milk- 50 ml
Jeera - 2 ts
Bengal gram dhal - 25gm
Broken Moong dhal - 25 gm
turmeric powder - 1ts
Mustard seeds - 2ts
urad dhal - 2ts
Oil - 2ts
சால்ட்
Method :
Peel the skin of the pumpkin and chopped it into thin pieces.Pressure cook the pumpkin with moong dhal and bengal gram dhal , turmeric powder by adding little water to it. Grind the coconut, jeera, red chillies and 1ts of raw rice. (Rice is to thicken the gravy).
Mix the mixture with the cooked pumpkin.Add salt and 1 ts sugar.Cook it for a minute.Now add milk and keep it in the flame for some seconds.Season the mustard seeds and urad dhal in the oil.Pour it on the kootu.Add curry leaves.Serve with rice/ chappathi.

Cabbage Kootu

Ingredients:1/2 lb Caggage1 cup Chana dal (boiled)
1 tsp Cumin seeds3 Green chilles1
Medium size onion1
Medium size tomato1/2 cup Shedded saltfor தச்டே
Method:1. Pre-heat the oil in a kadai splutter some cumin seeds.
2. Add the chopped onion & cillies fry till golden brown.Add the chopped tomato,turmeric powder & salt & cook for4-5mts.
3. Add the cabbage & cook for 6-7 mts.
4. Then, add the chana dal & transfer the cabbage in to the pressure cooker & cook till 1whistle.
5. Open the cooker & added the shedded coconut & cook for next 5-6mts.6. Cabbage kootu is ready serve hot with rice,roti & puri.

Peerkangai Kootu

2 Medium size Ridge Gourd
1/2cup Moong dal
1/4cup Thoor dal
1 Medium size Onion
1 Medium size Tomato
2 Green chillis
1/2tsp Cumin seeds
1tsp Coriander powder
1/2tsp Chilli powder
1/2 tsp Turmeric powder
1/4tsp Turmind concentrate
Oil
salt for தச்டே
Method:
1. First fry the moong dal in a pressure pan for 5-6 mts & add the thoor dal combine both & pour 1 glass of water & pressure in to 1 whistle.
2. Cut the ridge gourd into round pieces & add the pieces,green chilli,turmeric powder,coriander powder,chill powder & salt to the dal & cook the dal till ridge gourd becomes soft.
3. Then,in a kadai heat the oil & put the cumin seeds & let them splutter.Add the chopped onion& fry till golden brown & add the chopped tomato cook for 6-7 mts.
4. Now,add the dal to the kadai & cook for 10 mts i medium heat.Kutu is ready.
5. Serve the kutu with rice,roti & puri.

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.