Peas Pulao

The Fragrance of this pulao is so amazing ..that it makes one ask for more ..

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Ingredients
************************************************
Peas - 1 cup
Jeera / Basmati Rice - 1 cup
Green chillies - 3
Pudina + Coriander Leaves - 1 cup ,Finely chopped
Onion - 1 Big, sliced
Clove - 4
Bay Leaves - 1 medium sized leaves
Cardamom - 2
Cinnamon Stick - 0.5 inch
Salt- As Required
Ghee - 2 Tblspoon

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Method
************************************************
1. Add ghee in the pressure cooker and fry the onions , cloves , cinnamon
sticks, green chillies and the bay leaves .
2. Fry till the onion is all glossy.
3. Add the peas to it and fry for a min.
4. Add the rice to it.
5. Add the coriander and the pudina leaves to it.
6. Add the 2 cups of water to one cup of rice and keep the rice on fire
unitl 2 whistles and then switch off
7. Serve hot .

Cauliflower Fry

Crunchy and Chilli and Salty Cauliflower ! Thats how this dish tastes !

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Ingredients
************************************************
Cauliflower Florets - 250gm
Tumeric Powder - 1 Tsp
Chilli Powder - 4 Tsp
Salt- As Required
Oil to fry

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Method
************************************************
1. Take a bowl full of water. Add salt to the water.
2. Soak the cauliflower for a  half an hour in the salt water
3. Drain the cauliflower out of water once it has soaked for 30 min
4. Rub chilli powder, turmeric and salt and allow it marinate for another 30 min
5. Heat oil in a kadai for dep fry
6. Drop in the marinated cauliflower one by one and fry until they are golden brown.
7. Serve Hot !

Mushroom Dosa

It just makes me realize how simple ingredients put togther can be so amazing as this.


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Ingredients
************************************************
Mushroom - 250 gms , finely chopped into tiny pieces
Garlic - 8 to 9 , finely chopped into tiny pieces
Ginger - 1/2 inch long , finely chopped into tiny pieces
Chilli Flakes
Salt
Oil
Dosa Batter

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Method
************************************************
1. Heat oil in a kadai and add the ginger and garlic
2. Fry till golden brown and then add the mushrooms to it.
3. When the mushrooms start watering, add the chilli flakes and a little salt.
4. Cook in low fire, until all the water in it is gone and the mushroom looks are dry.
5. Allow the mushrooms to cool nicely.

6. Mix the mushrooms to the dosa batter.

7. Spread the batter on the tawa the same way as you would do for a normal dosa.
8. Cook until both sides are cooked to prefection.
9. Can be served with Coconut Chutney

Peas Soup

A very filling soup !

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Ingredients
*************************************************************************
Fresh Peas - A cup
Milk - A cup
Garlic Powder - 1 Tblspoon
Whole Peppercorns - 5 in nos
Onion - 1 Medium , chopped
salt to taste
Mint + Coriander - 1 cup

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Method
*************************************************************************
1. Heat oil in a kadai
2. Add the onions and peppercorns. saute til brown
3. Add mint , coriander leaves and saute for a min.
4. Finally add the peas . Cook for about 10 min by adding a little water.
5. Remove the above from fire and allow it to cook.
6. Make a puree of it .
7. Pour the pease puree to a vessel and start heating it in low fire,
8. Add one cup of milk and mix nicely
9. Sprinkle the garlic powder to the puree
10. Bring it to a boil.
11. Serve hot.
PS. Instead of garlic powder, 5 to 6 garlic pods can be used. Fry them along with the
onions .

Chapathi Fry

A very easy to make quick breakfast made out of left over chapathi !

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Ingredients
*************************************************************************
Chapathi - 4 to 5
Onion - 1 Big , finely chopped
Tomato - 1 medium , finely chopped
Green Chillies - 2 , Slit into two
Curry Leaves - 5 to 6 of them
Coriander Leaves - for garnishing
Turmeric powder - 1 Tsp
Chilli powder - 1 tsp
Oil
Salt to taste

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Method
*************************************************************************
1. Tear the chapathis into medium sized pieces
2. Heat oil in a kadai , add curry leaves and allow them to splutter.
3. Add onions and green chillies . Fry till golden brown
4. Add the tomatoes , turmeric powder, chilli powder and salt and fry till all of them are cooked .
5. Finally add the chapathi pieces and fry for a couple of min.
6. Garnish with coriander leaves

Gooseberry Rasam

This rasam is too tangy and it is so good to eat with hot rice

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Ingredients
*************************************************************************

Big sized gooseberry - 5 to 6
Toor Dhal - 1/2 cup
Sesame Seeds - 1 Tsp
Curry Leaves - A handfull
Garlic - 4 to 5 crushed
Rasam Powder - 2 Tsp
Coriander Leaves - finely chopped , a handfull
Mustard Seeds - 1 tsp
Dry Ginger Powder - 1 Tsp
Pepper Powder - 1 tsp
Tumeric Powder - 1 Tsp
Asofoetida - a pinch
Oil
Salt to Taste

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Method
*************************************************************************
1. Pressure Cook the dhal and keep aside
2. Remove the seed from the gooseberry by scrapping it around with a knife round and
round
3. Heat oil in a kadai . Add sesame seeds and curry leaves .
4. Add the gooseberry , turmeric and salt and fry till they turn soft.
5. Add the cooked dhal, ginger powder , pepper powder , rasam powder and salt .
6. Allow the rasam to cook and bring it to a boil.
7. For the tadka, heat oil , add mustard seeds . Add the crushed garlic and fry it .
8. Add asofoetida and pour the tadka to the rasam. Garnish it with coriander leaves.

Nellikkai Urugai

One of the easy to make pickles that taste both hot 'n' sour !

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Ingredients
************************************************
Small gooseberry - 2cups
Chilli powder - 3 Tbsp
Fenugreek powder - 1 Tbsp
Asofoetida - 0.5 Tbsp
Mustard Powder - 1 Tbsp
Gingelly Oil - 6 Tbsp
Salt - As required

************************************************
Method
************************************************
1. Wash and dry the gooseberry on a towel until it is dry .
2. Heat gingelly oil in a kadai and add the gooseberry into it.
3. Fry till the gooseberry is cooked soft.
4. Add the chilli powder, fenugreek powder , mustard powder , asofoetida and salt.
5. Remember to add more salt than required so that the pickle stays good for more than a week.
6. Simmer and fry till all the masala powder is cooked.
7. Cool it and store it in refrigerator . Stays well for 10 to 15 days

Steamed Dhal Vada

This is absolutely a zero oil recipe which is very high in protein and tastes great !

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Ingredients
*************************************************************************
Moong Dhal - 1/2 cup
Chana Dhal ( Kadala Paruppu ) - 1/2 cup
Toovar Dhal - 1/2 cup
Red Chillies - 6 to 8
Coriander Leaves
Curry Leaves
Asofoetida - 3 tsp
Salt to taste

***********************************************************************
Method
*************************************************************************
1. Soak the dhal together for about 20 min
2. Drain the dhals and add it to the mixer along with the salt and asofoetida .
3. Grind the mixture without adding water.
4. Take out the ground mixture and mix it with coriander leaves and curry leaves.
5. Heat the water in the steamer or an idli vessel
6. Place the dhal mixture into small portions in the idli / steamer plate and allow it to
cook for 10 min.
7. Take it out once cooked and serve it with Sambhar Rice or any rice dish on the same
lines.

More Kulambu

More Kulambu is made entirely using curd as a major ingredient. It is a very suttle
kulmabu which goes well with Rice or Adai Dosa.

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Ingredients
*************************************************************************
Curd - 2 cups
Carrot , Beans - 1 cup , cut into long pieces
Coconut - 1/2 cup
Jeera - 1 Tblsp
Green chillies - 3
Rice - 1 tsp
Toovar Dhal - 1 tsp
Curry Leaves
Coriander Leaves
Turmeric - A pinch
Asofoetida - A pinch
Oil
Salt to taste

*************************************************************************
Method
*************************************************************************
1. Make a paste of coconut,green chillies,jeera, rice and the toovar dhal .
2. Heat oil in a kadai , add the jeera seeds and allow it to splutter.
3. Add the curry leaves to it and a pinch of asofoetida .
4. Add the carrot and the beans to it .
3. Fry them for a min and then add turmeric and salt.
4. Mix all together and add 2 cups of water .
5. Allow the vegetables to cook.
6. When the vegetables are half cooked , add the ground paste and stir.
7. Allow the mixture in the kadai to cook thoroughly so that the raw smell of the masala
is gone and the vegetables are cooked .
8. Switch off when all are cooked and allow it to cool.
9. Finally add the curd and stir.
10. Garnish it with coriander leaves and serve it with rice.

P.S : While re heating , reheat in medium. Over heating will make the curd to become
watery

Tip 1: Instead of carrots and bean , potatoes can also be used.

Tip 2 :Instead of vegetables , steamed dhal vada can also be used.

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Tawa Paneer

One of my favorite appetizers that can be eaten with Roti and subzi

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Ingredients
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Curd - 2 cups
Kabab Masala - 2 Tblsp
Garam Masala - 1 Tblsp
Ginger Garlic Paste - 1 Tblsp
Turmeric - 1tsp
Red Food Color - a pinch optional
Paneer - 1 packet , cut into cubes
Onion - 2 , cut into cubes
Capsicum - 2 , cut into cubes
Salt
Oil - 1 tsp

*************************************************************************
Method :
*************************************************************************

1. In a mixing bowl, add the curd , kabab masala , garam masala , ginger garlic paste
,turmeric , Red food color and salt . Mix to form a paste.
2. Add the paneer,onion and capsicum to the paste . Mix carefully so as not to break the
paneer cubes .
3. Allow the mixture to marinate in the fridge for 2 hours
4. Heat a tawa , preferably a non stick one .
5. Apply a little oil on it and then carefully place each of the marianted paneer on it.
6. Keep turning the paneer now and then till the paneer is cooked
7. After cooking the paneer, add the onion and capsicum . Cook on the tawa until the
masala in it is cooked.

Stir Fried Vegetables

This recipe is a simple and healthy one. Goes well with Pasta / Noodles / Fried Rice.


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Ingredients
*************************************************************************
Bok Choi ( Chinese Cabbage ) - 1 Bunch
Red / Green / Yellow Peppers - 2 cut into thin pieces
Button Mushrooms - 100gms
Baby Corns - 5 to 6
Carrot - 1 cut into thin pieces
Beans - 6 to 7 cut into thin pieces
Garlic - 50 gms finely chopped
Ginger - 50 gms finely chopped
Vegetable Stock - 100ml
Chilli flakes - 2 teaspoons
Ajinomotto - 1 tsp
Olive Oil
Salt

*************************************************************************
Method :
*************************************************************************
1. Add 1 tablespoon of oil in a pan .
2. Add the ginger , garlic and chilli flakes.
3. Fry the above till they turn brown
4. Add ajinimoto and then add the chopped Beans and allow it to cook.
5. once done, add the mushrooms and saute till they are half done
6. Add the rest of the veggies to the pan
7. Add the vegetable stock to the veggies and simmer.
8. Wait till the stock reduces .
9. Serve hot with Noodles / Paste / Fried Rice



P.S : I use the Maggie Vegetable Stock Cubes to make the stock. It tastes great and
ofcourse easy to make one.

Pasta with Arabiatta Sauce

***********************************************

Ingredients
***********************************************
· Pasta ( Spaghetti , Penne )
· Mozarella Cheese – 1 cube
· Tomato – ½ Kg
· Dry Italian Seasoning – Oregano , Basil , Parsley
· Olive Oil
· Chilli Flakes – 2 Tblspoon
· Sugar – I tsp
· Olives – 4 to 5 for Ganish
· Wine – Optional



Penne Arabiata


************************************************
Method:
************************************************

1. Pressure cook the tomatoes for 3 whistles .
2. On cooling , peal of the tomato skin and make a puree of it
3. Heat a soup pan and add olive oil
4. Once hot, add the tomato puree
5. Add the chilli flakes , sugar , salt and allow it to cook.
6. Simmer for about 15 min and the sauce will be cooked.
7. Add the Italian seasoning and wine and mix .
8. Cook Pasta in hot water and strain it. Mix it with a little oliv oil and jeep
aside.
9. Heat olive oil in pan . Put the arabiatta sauce and then the paste and toss.
10. Top it with the mozarella cheese and once the cheese starts melting switch off.
11. Serve hot and garnish with some more cheese

Vegetable Cutlet

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Ingredients
************************************************
Carrot , Bean - 2 cups Chopped into small pieces
Potato - 4
Onion - 1 finely chopped
Peas - 1/2 cup
Ginger Garlic Paste - 2 tbsp
Garam Masala
Chilli Powder
Turmeric
Bread Crumbs - 2 cups
Maida - 1 cup
Oil for deep frying
Coriander for garnishing
Salt

************************************************
Method
************************************************
1. Heat oil in a kadai
2. Add onion and fry till brown
3. Add all the vegetables , chilli powder, garam masala and salt
4. Add 2 cups of water and cook till done
5. Pressure cook the potatoes and mash them
6. Add the potatoes to the cooked vegetables and mix nicely.
7. cook for a min n switch off
8. Garnish with coriander leaves
9. Roll the prepared veg - potato mixture into small cylindrical cubes
10. Take the maida n mix it with water and salt.
11. The maida mixture should be like a paste. Shud not be very watery
12. Spread the bread crumbs in a plate
13. Dip the cubes in the maida paste. Make sure they are fully covered in the paste
14. Roll the cubes in the bread crumbs . Make sure they are fully covered in the bread
crumbs
15. Heat oil for deep fry and keep it ready
16. Deep fry the cutlets till brown
17. Serve with Tomato Sauce

Mooli Paratha

***********************************************

Ingredients

***********************************************

Radish - 3 Nos

Chilli Powder

Turmeric

Salt

Atta

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Method

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1. Knead the dough for chapathi and keep aside

2. Grate the radish and squizz out all the water that comes out of it
3. Heat oil in a pan.

4. Add the radish , chilli powder , turmeric and salt .

5. Saute the radhish until it is cooked

6. Roll two chapathis.
7. Take one , spread a layer of the cooked radish in the centre
8. Keep the other chapathi on top of it.
9. Fold them into a square
10. Roll into a single chapathi
11. Fry the chapathi

Badam Burfi ( Almond Sweet )

Easy to make and very tasty. Ideal sweet for a festival like Diwali

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Ingredients
*************************************************************************
Badam / Almonds - 1 cup
Sugar - 2 cup
Ghee - 2.5 cups
Milk - 0.5 cup
Saffron - a few strands

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Method
*************************************************************************
1. Boil water and soak the almonds in hot water for half an hour
2. Peel of the almond skin and chop it into small pieces
3. Put the chopped almonds in a blender and add the milk. Make a fine paste
4. In the kadai , add the sugar and 2 tablespoon of water and allow it to become a syrup
5. Once the sugar is completely dissolved , add the almond paste .
6. Add the ghee now and then little by little whenver the mixture seems to sticking to the kadai
7. Keep stirring continuously until the mixture starts coming off the kadai without sticking. It might take around 12 minutes to reach this consistency
8. Take a plate and spread ghee all over.
9. Pour the almond mixture and spread it evenly in the plate
10. Make pieces using the knife once the burfi cools down.
11. Store it in an air tight container and it will stay good for about a week

Pudina Chutney

This chutney goes very well with Dosa / Idli / Roti.

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Ingredients
*************************************************************************

Mint Leaves - 100 gm
Coriander Leaves - 50 gm
One big onion - cut into big pieces
One medium sized tomato - cut into big pieces
Coconut - 1 small cup
Red Chilli - 3 to 4
Salt to taste
Oil

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Method
*************************************************************************
1. Heat a table spoon of cooking oil in a kadai
2. Add the onion and saute them until they turn transparent
3. Add the tomatoes and red chillies and fry until the tomato is finely cooked
4. Add the mint leaves n the coriander leaves and fry them for a minutes
5. Finally add the grated coconut and fry till the coconut becomes dry.
6. Allow the ingredients to cool down and then put them in a mixer to make the chutney.

Venthaya Kuzhambu

*************************************************************************
 Ingredients
*************************************************************************

Sundaikkai Vatral - 10 - 12 of them

Sambar Onion - 100 gm

Tomato - 1 finely chopped

Tumeric Powder - 1/2 tsp

Hing - a pinch
Curry leaves
Mustard
Tamarind - lemon size soaked in water

For the Masala :

Fenugreek seeds - 1 tbsp
Cumin Seeds - 1/4 tsp
Thoor dhal ( Red gram ) - 2 tbsp
Dry chilli - 2 to 3
Shredded Coconut

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Method
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1. Fry all the ingredients in the masala one by one in oil and make a paste of them. Deep fry the sundaikkai vatral and keep aside.
2. Heat the kadai , add oil.
3. When the oil is hot , add the mustard seeds , hing , curry leaves
4. Add the onions n fry them to golden brown
5. Add the tomatoes and fry them until they turn tender
6. add the tamarind juice , salt and allow it to boil
7. Add the ground masala to the kadai and boil until the gravy is fully done.
8. Finally add the fried vatral nad the gravy is ready .

Pal Poli

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Ingredients:
***************************************************

Cashew – 1cup
Khus Khus – 2 Tblspoon
Coconut – ½ cup
Milk – 3.5 cups
Sugar – 1 cup
Maida – 2.5cups
Salt


***************************************************
Method:
***************************************************
1. Soak Cashew and Khus Khus in 1 cup milk for about 1.5 hours
2. Make a fine paste of the soaked cashew , khus khus and the finely grated
coconut.
3. Heat the rest of the milk , bring it to a boil and then lower the flame . Add
the sugar and allow it dissolve.
4. Add the paste to the milk and cook in low flame for about 12 min till the kheer
is ready.
5. Mix maida with a pinch of salt and make a dough . The consistency should be same
as puri dough.
6. Make small round balls of the maida and roll them into small puris
7. Heat oil in a kadai and deep fry the rolled maida into puris .
8. Once cooked , drop the puris directly from the oil kadai to the kheer .
9. Allow it to cool .

Mushroom Dum Biryani

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Ingredients
*************************************************************************

Mushroom – 200gm

Curd – 1 .5 cup

Garam Masala

Ginger Garlic paste

Chilli Powder

Cumin Powdder

Coriander Powder

Onion - 2 sliced

Tomato - 2 sliced

Mint Leaves - Handful

Coriander Leaves - Handful

Basmati / Jeera Rice - 1 cup

saffron - 4 to 5 strands

Atta for Dum



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Method
*************************************************************************

1. Soak rice in water for half an hour and then cook the rice separately.

2. Spread the cooked rice on a wide plate and mix it with salt .

3. Clean the mushrooms and slice them each into 4 pieces

4. Heat oil in a kadai and now add the onions . Fry them till brown and then

add the tomatoes along with a little salt.

5. Once the tomato is cooked, add ginger garlic paste , chilli powder,

coriander powder , cumin powder , garam masala and cook till the raw smell

is gone.

6. Add the mushroom , the mint leaves and the coriander leaves and cook in

low flame until the mushroom is cooked.

7. Heat a tawa for about 10 min in medium flame and then reduce the flame .

8. Mix the saffron in 2 table spoons of hot water and keep aside.

9. Take a wide kadai . Spread a little of the mushroom gravy . Top it with

a thin layer of rice. Sprinkle the saffron water on top the rice. Now again

spread a layer of the mushroom gravy . Then a layer of rice with saffron

water topping . Repeat till the last. The top most layer should be rice.

10. Put the lid on to the kadai and seal the lid around with the atta

prepared. No steam should escape out of the lid.

11. Keep the kadai onto the tawa and leave for about 15 min in low flame.

12. Serve with raitha.



Optional - While cooking the rice , add cardamom , clove , cinnamon,pepper n

bay leave to the water itself to get more spice to the food