Ingredients:

250 gms - Brinjal
1 - Onion
1/2 tsp - Mustard seeds
1/2 tsp - Urad dal
1 tsp - Masala powder
Salt - To Taste
Curry leaves
Oil

Method:

Thinly slice Brinjals and Onion. Heat the pan add some Oil, add Mustard seeds and Urad dal then add Curry leaves and Onion, fry till the Onion are brown colour. Add Brinjals and fry till they are half cooked. Then add Masala powder and Salt, fry till the Brinjals are completed cooked.

Serve hot along with curd rice, sambar sadam

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Ingredients:

1/4 Kgs - Vegetables
1 - Tomato
2 tsp - Kulambu powder
2 tsp - Tamarind
To Taste - Salt
Oil

Fry with 2 tsp oil and grind:

1 tsp - Fennel seeds
1 tsp - Cumin seeds
1/2 tsp - Pepper
1tsp - Kasa Kasa
1 tsp - Channa Dal
1/2 cup – coconut
3-4 nos - Green Chilly
Small Piece - Ginger
4 flakes - Garlic
1/4 tsp - Mustard Seeds
1/4 tsp - Fennel Seeds
1/4 tsp - Urad Dal

Method:

Mix salt, tamarind, kulambu powder, tomato in required amount of water in a pressure cooker along with vegetables and ground masala and cook for two or three whistle. Then heat a pan add some oil and then add mustard, urad dhal and fennel, when it splutters add this to the kuruma.

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Ingredients:

2 - Onion
15 nos – Red Chilly
1 tsp – Cumin seeds
1 1/2 tsp – Tamarind paste
To Taste – Salt

Method:

Add all ingredients in a mixer together. Grind to a fine paste without adding any water. Chilly chutney is ready. Serve along with idly and dosa.

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Ingredients:

2 cups - Cooked Rice
1 1/2 tsp - Ghee
1 tsp - Mustard Seeds
10 - Curry Leaves
2 - Capsicums
Salt - to taste
2 tsp - Grated Coconut
1 tsp - Roasted Peanuts

Roasted in fine powder:

3-4 dry - Red Chilly
1 tsp - Coriander Seeds
½ tsp - Cumin Seeds
1 tsp - Black Gram Dal
1 Inch - cinnamon stick
2 tsp - Roasted Peanuts
1 tsp - Ghee

Method :

Heat the kadai add some ghee on medium heat and add cumin seeds, black gram and fry till the cumin splutters and the dal turns light brown. Add the coriander seeds, cinnamon stick, curry leaves and red chilly and fry. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off fire.

Then, grind to a make a fine powder. In the same kadai, add ghee and once its hot, add mustard seeds and curry leaves turn crisp. Add the sliced capsicums and fry them for five minutes. Add salt to taste and combine well. Reduce heat and add the cooked rice and combine with the spice mixture. Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed. Masala Capsicum rice is ready.

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Ingredients:

1 Cup – water
2 Lemons – juice Only
8 Oranges – juice Lnly
3 Cups – Powdered Sugar
Cracked Ice

Method:

Mix all the ingredients in a bowl and strain serve cool.

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Ingrediants:

1/2 kg - Chicken
2 - Onions
2 - Green Chilly Chopped
1 - Tomato
1 tsp - Garlic Paste
1 tsp - Ginger Paste
2 tsp - Soya Sauce
1 tsp - Fish Sauce
1 - Cardamom
2 - Cloves
1 piece - Cinnamon Stick
3 tsp - Pepper Powder
1/4 tsp - Turmeric Powder
1 Tbsp - Cornflower
oil
salt
Few Coriander Leaves Chopped

Method:

Cut and clean chicken. Chop onions and tomato.Just crush cardomam, clove and cinnamon.Cook chicken pieces with salt, turmeric powder and garlic ginger paste with water. When it is cooked remove chicken pieces and keep aside. Add corn flour to the water remained after cooking chicken.Heat oil add onion until brown colour add green chillies and chopped ginger and saute until the aroma spreads. Add tomato, crushed spices, pepper powder and enough salt. Saute well and add chicken pieces and the mixed with cornflour. Stir well until it is thick.Add soya sauce and fish sauce. Stir well and remove from fire. Garnish with coriander leaves.

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Ingredients:

4 bananas, peeled, sliced and frozen
1/2 cup coconut cream
2 cups pineapple juice
Toasted coconut and pineapple slices for garnish

Method:

Combine all the ingredients in a blender and blend till smooth and frothy. If you forget to freeze the banana before hand, add about a cup of ice to the blender. Serve glass garnished with toasted coconut and a slice of pineapple.

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Ingredients:

500 Kgs - Potato-boiled
1 Cup - Methi Chopped
1/4 tsp - Cumin Seed
1/2 tsp - Chilly Powder
1/2 tsp - Coriander Powder
1/4 tsp - Turmeric Powder
1/2 tsp - Fennel Seed Powder
1 pinch - Asafoetida Powder
1/4 tsp - Sugar
2 tsp - Lime Juice
To Taste - Salt
Oil

Method:

Heat the pan add some oil and add cumin seeds, when it starts spluttering, add asafoetida powder, salt to taste along with boiled potato cubes. Next add turmeric powder, chilly powder, fennel seed powder and coriander powder. Mix well. Add methi and keep close it with a lid for two minutes then add lime juice. Sprinkle sugar and serve hot along with curd rice, fried rice, sambar rice.

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Ingredients:

1/2 kg - Fish
5 nos - Onion
3 nos - Tomato
2 tsp - Garlic paste
2 tsp - Ginger paste
1 tsp - Green chilly paste
1 tsp - Garam masala powder
4 tsp - Curd
1 cup - Coriander leaves
1/4 cup - Mint leaves
1/2 cup - Ghee
4 tsp - Lime juice

For marinade:

1 tsp - Turmeric powder
2 tsp - Red chilly powder
2 tsp - Ginger-garlic paste
1/2 tsp - Fennel seeds powder

For rice:

2 Cups - Basumati rice
2 nos - Cardamom
3 nos - Cloves
2 nos - Cinnamon
Turmeric powder

Method:

Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for one hour in a refrigerator. Fry the marinated fish fillets in ghee. Remove them to a plate and heat up the same pan. Add onion and fry, till it turns golden brown. Add ginger-garlic-chilly paste and fry for two minutes. Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few minutes. Add curd. Put the fried fish fillets in this masala.

For rice:

Boil water in a vessel. Add salt, turmeric powder, cardamom, cloves, cinnamon and ghee. Cook rice until it is done and drain. Make sure the rice doesn’t get sticky. Heat a little ghee in a pan. Put a little of cooked rice and spread one tsp of lime juice over it. Put one layer of the fish masala above that and repeat the process till the rice and masala are over. Take care not to break the fish fillets.

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Ingredients:

1/2 Kgs - Chicken
1 - Tomato
1 tsp - Cumin Seeds
1 tsp - Mustard Seeds
1/2 tsp - Turmeric Powder
4 tsp - Oil
salt

Fry For Masala: 2 tsp oil

1/2 cup - chopped onion
1/4 cup - Grated Coconut
2 tsp - Pepper Corns
1 tsp - Fennel Seeds
4 - Cardamom
4 - Cloves
1 - Cinnamon stick
1 tsp - Red chilly Powder
1 tsp - Coriander Powder
Small - Curry Leaves

Method:

Grind all the above browned masala with half cup water and to a smooth paste and keep aside. Now heat oil in a cooker, add cumin seeds and mustard seeds,then add chicken pieces, salt and turmeric mix everything and cook for some time. Then add ground masala paste and chopped tomatoes to the chicken, mix and cook on low flame for five minutes. Now add one cup of water to the chicken mixture, cover and cook for two wistles and gravy is thick. Done, serve hot.

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