Paneer paratha recipe

Ingredients:

 1 cup Paneer(grated)
 1 tbsp Coriander Leaves (chopped)
 1 Onion (chopped)
 4 Green Chillies (chopped)
 3 cup whole meal flour
 2 tbsp Ghee
 1/2 tsp Salt
 Ghee for frying

Preparation:

In a bowl, add grated paneer, coriander, onion, green chillies and salt.

Make a dough and keep it side for 1 hour.

Take a dough ball and flatten it. Put 1 tbsp of stuffing mixture in the center.

Draw up the edges towards the center to cover the mixture properly.

Put the paratha on a preheated tawa.

Turn after cooking for 1-2 minute. After a minute apply ghee around the edges and turn again.

Fry till the brownish spots appear on both sides.

Paneer Paratha is ready.

Gobi paratha Recipe

Ingredients:
 
2 cups Whole Wheat Flour
2 cups Grated Cabbage
Coriander leaves (finely chopped)
2 Chopped Green chilies
1" Ginger Chopped
Red chili powder
Garam Masala powder
Salt as required
Butter /Oil for frying


Preparation:

Make a dough of whole-wheat flour.

Mix grated cabbage, green chilies, ginger, coriander leaves, chili powder, salt, and garam masala as a filling in paratha.

Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.

Cook on a pre-heated Tawa. Turn it and pour 1/2 tsp butter.

Turn it and again pour oil or butter on the other side.

Cook on a low heat till golden brown.

Serve gobhi ka parantha hot with yogurt.

Methi Paratha Recipe

Ingredients:

Wheat flour - 2 cups
Methi leaves/fenugreek leaves - 1 cup
Red chilli powder - 3 tsp
Turmeric powder - a pinch
Cumin seeds - 1 tsp
Salt to taste
Oil -2 tbsp


Method:

1.Wash methi leaves and drain the water. Chop it roughly.

2.Mix wheat flour, methi leaves, red chilli powder, turmeric powder, cumin seeds, salt and 2 tbsp oil together to make a soft dough. Cover it and keep it side for 1 hour.

3.Now make equal sized balls out of it and roll the balls into round shaped chapati with a rolling pin.

4.Heat a tawa and and put the rolled out parathas on it and cook for a minute.When bubbles start appearing, apply a little oil. Let the other side also get cooked.

5.Serve it with curd, chutney.

Aloo Partha Recipe

Ingredients:

 2 cup Wheat Flour
 1 cup Water
 3 Potatoes(boiled and mashed)
 1/2 tsp Red Chilli Powder
 1 tsp Chaat Masala
 salt as required
 Oil/ghee

Preparation:

Mix water and flour and make a soft dough.
Leave the dough for about half an hour.
In a bowl, add salt, chili powder, chaat masala to the potatoes and mix thoroughly.
Now roll out small balls out of the dough.
Put little oil in the center and then put some stuffing mixture.
Draw the edges towards the center to cover the mixture.
Press the dough gently and dust it with flour. Flatten to the size of roti.
Place the paratha on a preheated tawa and cook till golden brown.
Hot Paratha is ready. Serve with Chutneys or Tomato Ketchup.

Chinese Chicken Manchurian

Chinese Chicken Manchurian

Ingredients:

1 lb chicken meat , cut square pieces
1 1/2 tsp cornflour
1 beaten egg
1 1/2 tsp all-purpose flour
2 tsp oil
2 tsp crushed ginger
2 tsp crushed garlic
2 tsp crushed green chili peppers
2 tsp chopped cilantro
1 cup chicken stock
1 tsp soya sauce
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp sugar
1/4 tsp ajinomoto
2 tsp cornflour , dissolved in
1/4 cup water
salt

Directions:

• Mix corn flour, flour, salt and pepper with the beaten egg to make the batter.
• Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside.
• For the Manchurian sauce, heat oil in a pan. Lightly fry garlic and ginger till they change color.
• Add green chilies and cilantro leaves. Fry for a minute.
• Reduce heat, add chicken stock, Soya sauce, salt, sugar, pepper and ajinomoto. Cook for 5 minutes.
• Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. Serve hot.

Palak paneer

Palak Paneer

Ingredients:

3 bunches of spinach
100 gms paneer
1 onion
3 tbsp of butter
3-4 bay leaves
1 tsp cumin seeds
Salt to taste
¼ tsp of black pepper powder
¾ tsp ginger-garlic paste
½ tsp green chili paste
1 tsp garam masala powder
2 tsp oil

Preparation:

1. Mix the ginger-garlic paste, green chili paste and some water with spinach.
2. Put the mixture in a pressure cooker, steaming it for about 7-8 minutes.
3. Blend the mixture in a thick spinach paste.
4. Cut the paneer into small cubes.
5. Heat oil in a pan and then deep fry the paneer cubes till it is light brown.
6. In a cooking pan heat the butter and fry the bay leaves and cumin seeds, Add the chopped onion.
7. Add salt, black pepper powder, garam masala.
8. Add the fried paneer cubes and cooked spinach.
9. Serve hot with rice.

Pumkin Curry

Pumkin Curry

Ingredients:

1 lb Pumpkin
2 Onions
2 Tomatoes
4 Green Chilies
1 tsp Red Chili Powder
1/2 Mustard seed
1 tsp bengal gram & urad dal
1/4 cup Coconut (grated)
Cilantro (chopped)
Salt

Preparation:

Chop onions, green chilies and tomatoes to small pieces.

Cut the pumpkin into medium-size pieces.

Heat a pan and add mustard seeds. When the seeds splutter, add Bengal gram dal and urad dal.

Add onions and fry them until they become soft. Then, add tomatoes.

Now, add pumpkin and fry for 5 minutes. Add salt, and red chili powder. Fry well.

Sprinkle some water and let the pumpkin cook till it becomes soft.

Lastly, add grated coconut.and garnish with coriander leaves.

Cauliflower masala fry

Cauliflower masala fry

Ingredients:

Cauliflower - 1
Potato - 1
Small onion - 5-6
Tomato - 1
Chilly powder - 1tsp
Ginger/ garlic paste
Coriander leaves chopped
cumin spseed - 1/2 tsp
mustard seeds - 1/2 tsp
Oil
Salt to taste

Method:

Take a pan; add 2 Tbsps of oil. Add jeera seeds, mustard seeds and allow it splutter.

Add garlic, ginger paste, fry it well. Then add the diced onions.

After the onions are sautéed add salt and chilli powder and mix well.

Add the tomatoes and sauté well.

Now, add the chopped potato and mix well. Sprinkle little water and cover with lid and let it cook. Stir in between.

After the potatoes are ¾ way cooked, add the chopped cauliflower florets and toss them together.

Sprinkle water and cover with lid on medium and allow it to cook.

After it is cooked add the paav bhaji masala,

Finally,garnish with chopped coriander leaves.

Chocolate Mint Cheesecake

Ingredients:

1 1/2 cups crushed Oreo cookies
3 tsp butter, melted
3 (8 oz.) packages cream cheese, softened
1 can condensed milk (not evaporated)
3 eggs
3/4 tsp peppermint extract
1 cup sweet chocolate chips
1 tsp flour

Directions:

1. Preheat oven to 300 degrees F. Combine cookie crumbs and butter. Press firmly on bottom of pan.

2. In large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.

3. Add eggs, peppermint, and food coloring; mix well.

4. In small bowl, toss 1/2 chips with flour to coat; stir into cheese mixture. Pour into prepared pan.

5. Sprinkle remaining 1/2 cup chips evenly over top.

6. Cool to room temperature. Chill about 4 hours.

mushroom chilli fry

Mushroom Chilly fry

Ingredients:
Mushroom - 300gms
Dry red chilly - 8
6 flakes garlic, sliced
2 onions, sliced thinly
2 cardamoms
3 cloves
1 stick cinnamon
2-inch piece ginger
1/2 tsp turmeric powder
1 1/2 tbsps coriander seeds
1 cup sour curd
2 tsps lemon juice
1/4 cup coriander leaves, chopped
3 tbsps oil
Salt to taste

Method:

1. Heat the pan add 1 tsp of oil,and roast the chilies, coriander seeds, garlic and ginger, using little oil. 
2. When cool, blend into fine powder.
3. In a saucepan heat the remaining oil and fry the onions till golden brown and crisp. Drain and keep aside.
4. Add the cloves, cinnamon and cardamom to the oil and fry for a minute.
5. Then add the mushrooms, turmeric and salt and fry till mushrooms are half cooked.
6. Add the curd, ground powder and cook till done. Add the lemon juice and fried onions just before serving.
7. Garnish with chopped coriander leaves.
8. Serve hot with any pulao or chapthi.

Peanut Chutney

Ingredients:

 Peanuts – 1 cup
 Dried Red Chillies – 3 to 4
 Tamarind – a small piece
 Salt to taste

For tempering:

 Mustard Seeds – ½ tsp
 Split Urad Dal – ½ tsp
 Hing – a pinch
 Curry Leaves – a few
 Oil – 1 ts

Method:

1. Heat a Kadai and dry roast the peanuts. Cool and remove the skin.
2. In a pan, add little oil and fry the red chillies.
3. Grind the roasted peanuts, dried red chillies and tamarind without adding water. Once these are powdered well, add salt and water and pulse it for a few seconds more. Transfer into a bowl.
4. Heat a fry pan with a little oil, season with mustard seeds, urad dal, hing and curry leaves. Pour the seasoning over the chutney.
5. Peanut chutney is ready. 
6. Serve it with idli or dosas.

Chettinad Chicken Biryani

Ingredients:

Rice – 1/2kg
Chicken – 1/2kg
Coriander leaves – 1/2 bunch
Mint leaves – 1bunch
Green chilli – 6
Big Onion – 250g
Tomato – 250g
Ginger garlic paste – 50g
Curd – 1/2 cup
Oil – 2tblspn
Cardomon – 2
Cinnamon, Cloves, Marathi Moggu, Star anise – Each 2
Red Chilli Powder – 2tspn
Turmeric Powder – 1/2 tspn
Coriander Powder – 4tspn
Salt – to taste

Method:

1. Heat the presser cooker. 
2. Add 2tsp oil and add all garam masala ingredient one by one. 
3. Add chopped onion and fry it till it turns into brown color. Now add ginger garlic paste and fry it till the raw smell goes off. Then add tomato, saute it well.
4. Now add turmeric powder, chiili powder, coriander powder and little water, fry it till till the raw smell goes off.
5. Add coriander, mint leaves and saute it well. Now add cleaned chicken with little salt , fry it till the chicken color changes.
6. Once its half done, then add slitted green chilli  and mix it well.
7. Finally add washed rice and mix well. add 1 cup of water. Close the lid and let it to cook.
8. Once the rice is 3/4th done add curd and mix well.
9. Now reduce the heat into medium flame and remove the biryani vessel.
10. Now place a flat heavy bottomed non-stick pan with water  on the stove and allow it to heat.
11. After that  on top of it place the biryani vessel and cook for 30 -35 minutes.
12. Finally, serve it hot.

Idiyappam Recipe

Ingredients:

Rice Flour - 1 cup,
Hot Water - 1 cup
Coconut - 1/2 cup, grated
Ghee - 1 tsp
Salt to taste

Method:

1.  In a bowl,add rice flour,hot water,ghee and salt.
2.  Make it into a smooth dough.
3.  Fill it into an idli pan.
4.  Steam for 5-10 minutes. 
5.  And finally sprinkle grated coconut on top after steaming.

Rajma Curry

Ingredients:

2 Cups Rajma  (Soaked for 8 hours)
3 Tomatoes, Chopped finely
1 Onion, Chopped finely
2 Green Chilies
1tsp Rajma Masala Powder
1tsp Oil
1tsp Mustard Seeds
1tsp  Cumin Seeds
1/2tsp Turmeric Powder
Ginger paste
2 sprigs Coriander leaves
Salt to taste

Method:

Cook Rajma until it is soft.
Heat oil and add Mustard Seeds and when they splutter, add Jeera, Turmeric Powder.
Add Ginger paste, Green Chilies and Onion and saute for a minute.
Add tomatoes and saute for another minute.  Add Rajma Masala powder and stir.
Add Salt, Rajma and mix well.
Cook for 2 minutes and serve hot with plain Rice.

Kalakand recipes

Ingredients:
Milk - 2 lts
Sugar - 1/2 cup
Citric acid - 1/2 tsp
Water - 1/2 cup
Chopped nuts, pista, almonds - 1/2 cup


Preparation:
Dissolve citric acid in water
Boil 1 ltr of milk in a pan
When it comes to boil add citric acid
Once the chenna settles, sieve in a muslin cloth, press out excess water, take in a plate and press down

Now put the ramaining milk to boil

Add chenna and boil till it tickens

Now add sugar and cook till it get lumpy

Spread it over a greased plate and allow to cool and sprinkle nuts

Once set cut into pieces & serve.

Khandvi (Gujrati snack)

Ingredients:

1/2 cup gram flour
1 cup  buttermilk
Salt To Taste
3 pinch  turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut  scraped
1 tbsp Coriander leaf  finely chopped
2 pinches  asafoetida
2 green chillies  chopped
8-10 curry leaves

Preparation:

Mix  water, flour, salt and turmeric to form a batter. Heat oil in a pan, add batter.

Stir  continuously  to avoid lump formation. Cook  the mixture till the raw smell  goes .When done pour a ladle ful in a large plate.

Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.

When cool, cut into  wide strips. Carefully roll each strip.

Place in a serving dish.

For seasoning: Sprinkle coconut and coriander all over khandvi rolls.

Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.

Add sesame seeds and immediately pour over khandvi rolls.

Serve with Tomato sauce.

Curd curry (Mor Kulambu)

INGREDIENTS:

Curd - 2 cups

Bengal Gram  - 2 tsp

Rice Flour - 1 tsp

Green Chillis - 5

Cumin seeds - 1 tsp

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Grated Coconut - 1/2 cup.

Curry Leaves - to taste

Salt - to taste

PROCEDURE:

Soak  2 tsps full of Bengal Gram  in water  for 1/2 hour.

Now, grind the green chilly ,grated coconut and cumin seeds with the

soaked dal   into a thick paste.

Add 1 tsp  of rice flour and salt to  curds .Mix this very well.

Take this mixture and add a small quantity of water to it.Then,heat it for 5 minutes until the mixture boils.

Now, heat oil in a kadai, Add mustard seeds and  curry leaves to it.

Now,pour this mustard with oil into the curd curry prepared above and mix well.

Serve hot with  rice.

Dal Rasam

Ingredients:

Toor Dal - 1 cup well cooked

Tomato - 2

Coriander - 1/4 tsp

Pepper - 1/4 tsp

Jeera - 1/2 tsp

Garlic - 2 cloves

Salt to taste

Rasam powder - 3 tsp

Chilli powder - 1 tsp

coriander leaves 

Lemon juice - 3 tsp

Preparation:

1. Add the cooked dal  in a pan,with 2 cups of water, now add the tomatoes and crush them well.
2. Grind the coriander seeds ,pepper , jeera  well together and skeep it aside.
3. Let the rasam boil for about 6 minutes in  low medium heat, now add the ground ingredient, salt and let it boil for another 10 mins.
4. Then finally add the coriander leaves
5. Heat some oil in a seperate pan and add some mustard seeds, curry leaves ,urud dal , and asafoetida fry them till it become golden brown.
6. Finally add to the rasam.

Chinese fried Rice

 Ingredients:

 2 cups Cooked Rice
 1 cup finely chopped spring onions.
 1/2 cup finely chopped cabbage.
 1/2 cup finely chopped green beans.
 1/2 cup finely chopped big capsicums.
 1/2 cup finely  onion.
 2 tsp finely chopped ginger, garlic & Chilies

 3-tsp Soya sauce

 1 tsp Chili sauce.
 3 tsp Oil.
 Salt.

Method:

1. Heat the oil in the frying pan.
2. Add chopped Ginger-garlic and chilly in the oil.
3. Put chopped onion in pan and stir for 2 mins.
4. Put all the vegetables except spring onions in the frying pan & fry for 5 mins.
5. Put 1 spoon of Soya sauce & 1 spoon of Chili sauce & stir.
6. After 5 mins put cooked rice in the pan and add salt & stir nicely.
7. Then put remaining 2 spoon of Soya sauce & stir properly, mix it properly.
8. Put 1/2 spoon  oil from side & stir nicely.
9. Then put finely chopped Spring onions on top of the rice & stir little bit.

Paruppu Vadai

  Ingredients:

  Bengal gram (Chana dal)- 3 cups
  Chopped onions - 1 cup
  Green chillies – 5-6

  Asafoetida – ½ tsp
  Ginger (chopped) - 2 tbsp
  Curry leaves
  Salt to taste
  Oil for frying

Preparation:

1. Soak chana dal in water for 2 hrs.
2. Drain the water from chana dal.
3. Grind the drained chana dal to a coarse paste and don't make it a smooth paste.
4. In a large bowl, combine the ground chana dal with minced onion, minced ginger, chopped curry leaves, chopped green chillies, salt and asafoetida.
5. Make small balls out of it and flatten it between your palms.
6. Heat oil in a frying pan.
7. Fry the balls in medium heat till both the sides turn golden brown in color.
8. Transfer to a paper towel, let it absorb the oil.
9. Serve hot.

Mint Chutney with curd

Ingredients :

1/2 cup mint leaves

1/2 cup corriander leaves

4 garlic pods

small piece of garlic

1 tsp cumin seeds

1 cup curd

1/4 lemon sized tamarind

3 green chilly

Salt

Preparation :-

1)Grind all the ingredients except curd to a fine paste.

2)Add curd to the paste and mix well.

Fruit Custard

Ingredients:

1 Apple
1Banana
1 Orange
½ Cup Grapes (seedless)
1 Chikoo
1 tsp Cherries
4 Cups Milk
2 tsp Custard Powder
5 tbsp Sugar


Method:

• Chop Apple, Chikoo and Banana into small pieces, slit grapes and cherries into two.
• Mix all the fruits in a bowl and keep it aside.
• Boil Milk in a thick-bottomed pan.
• In a separate bowl mix the Custard Powder and 3tbsp Milk and add this to the boiling Milk.
• Now add Sugar and cook, continuously stirring until the Milk thickens and the powder gets cooked. Remove from heat and let it cool.
• Add the fruits to the custard and mix well. Chill for an hour and serve.

Pepper chicken

Ingredients:
Chicken - 1/2 kg
Onion - 2 diced
Green chilly - 4-5
Ginger/garlic paste -1 tsp
Black pepper powder - 2 tsp
Mustard seed - 1/2 tsp
Curry leaves
Oil - 2 tsp
Coriander leaves for garnishing

Process:

1. Heat oil in a pan add mustard seed, curry leaves and let it splutter.
2. Now, add ginger garlic paste ,onion, green chilly and fry well till golden brown.
3. Then add chicken and black pepper powder and mix well. (If required add 2-3 tsp of water)
4. Finally when chicken is cooked garnish it with coriander leaves.

kurkuri bhindi

Ingredients:

Bhindi ( Lady Finger ) 200 gms

Mango Powder – ½ tsp

Chaat Masala – ½ tsp

Red Chilli Powder – ½ tsp

Besan  -4 tbsp

Lime Juice – 1 tsp

Salt to taste

Oil for frying

Method:

Slit the Bhindi ( Lady Finger) length wise

 In a mixing bowl and put the Bhindi in it.

Add the Mango Powder , Red Chilly Powder,  Salt,  Besan, lime juice and mix well.

Now heat oil in a deep frying pan and fry the Bhindi.
 

Prawn Fry

Ingredients :
Prawns – 1/2 kg
Onions - 2
Green chilly -4
Jeera - 1 tsp
Garam Masala - 1 tsp
Ginger Garlic paste – 1 ½ tsp
Red chilli powder - 1 tsp
Turmeric Powder – ½ tsp
Salt - to taste
Coriander leaves - 1/2 bunch

Direction:
1 . Grind jeera and onion and make a paste.
2. Heat oil in a pan  and add onion paste, green chilly and fry it well. Then add ginger garlic paste, garam masala and fry it .
3. Then add Prawns in that and fry it for sometime. Now add red chilly powder, turmeric powder, salt and fry it.
4. Now close with lid and fry it until the prawn boiled.
5. Now garnish with coriander leaves. And serve with hot rice or chapthi.

Karuvatu Kulambu (Dry Fish Curry)

Ingredients:

Any dry fish - 1/4 lb

Brinjal -1

Drumstick - 1

Shallot onions - 5

Garlic pods - 4

Tomato - 1

Green chilly - 2

Red chilly powder - 2 tsp

Coriander Powder - 1 tsp

Fenugreek seeds - 1/2 tsp

Tamarind juice

Coconut 2 pieces

Salt as required

Oil  -2 tsp

Method:
1. Soak the dried fish in hot water and wash them neatly add some salt to the fish and wash well and keep aside.

2. Heat oil in pan , add mustard, fenugreek seeds and then sliced shallot onions and fry until the onions are lightly brown. Now add the tomato and all the masala powders , slit green chillies,tamarind juice and add enough water. Add the vegetables.and cook it until the vegetables are done.

3. Grind the coconut into a smooth paste and add it to the boiling masala now add  salt and cook it for another few minutes.

4. Finally add the dried fish and stir it once and allow the fish to cook well. Once the oil starts to seperate from the gravy switch off the gas.

Chole palak

Ingredients:
1 tsp Cumin seed
1 cup tomato
1 tsp chilly powder
1 tsp garam masala powder
1 cup chickpeas
2 bunches spinach
4 green chilly
Small piece of ginger
5 cloves garlic
2 tsp Oil


Procedure:
1. Wash and soak chickpeas in a water for 5 to 6 hours.
2. Drain, add three cups of fresh water and pressure-cook till done. Drain and refresh.
3.Wash and blanch spinach in boiling water for two minutes. Drain it and blend to a puree.
4.Grind  green chilly,ginger, garlic and make a paste using little water.
5. Heat Oil or ghee in a kadai, add cumin seed and sauté till it changes colour. Add green chilli ginger-garlic paste and fry for a minute.
6. Add tomato puree, red chilli powder, garam masala powder and salt and fry for a minutes.
7. Add spinach puree and chickpeas and stir gently.
8. Cover and allow to simmer on low heat for 5 to 8 minutes.Serve hot.

Lemon rice recipe

Ingredients:
1 cup basmati rice (steamed)
2 red chilly
1/2 tbsp mustard seed
1 1/2 chana dal
1 tbsp urad dal
5-10 curry leaves
1 tbsp turmeric powder
1/2 lemon juice
1 tbsp oil
Coriander leaves for garnishing
Salt to taste

Method:
Heat  oil in a non-stick pan and add  red chilies, mustard seeds, urad dal, , chana dal and curry leaves. 
When the seeds crackle, add the turmeric powder, rice, lemon juice and salt and mix well.
Serve hot, garnished with chopped coriander.  

Semiya Kesari

Ingredients:
Semiya (Vermicelli) -1 cup
Sugar -3 cup
Ghee -3 tbsp
Cardamon Powder -1/2 tbsp
Cashew nuts -10
Raisins- 10
Saffron a pinch
Water 2 cups

Method:

1. In a pan add 1 tbsp ghee and fry the cashew nuts and raisins.
2. Remove and keep aside. In the same kadai,  fry the semiya till light brown. Remove it.
3. In another nonstick pan put the water and bring to boil. When it starts boiling, add the fried semiya and cook till soft.
4. Now, add sugar and mix well. Add saffron  and stir well. Keep the flame into low. 
5. Cook till it thickens. Add remaining ghee, fried cashew nuts and cardamom powder. Stir thoroughly and transfer it to a serving bowl. 

Egg curry

Ingredients:

4 eggs

1/2 tsp mustard seeds

Curry leaves

Cinnamon stick

3 green cardamom 

3 whole cloves

1/2 tsp garlic paste

1/2 tsp ginger paste

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp coriander powder

1 tsp red chili powder

1-3 green chilly, peppers, minced

2 tomatoes, chopped

2 onion, diced

1 cups coconut (grated)

Salt to taste

Method:

1. Heat oil in a pan.

2. Add mustard seeds and curry leaves. Then add clove, cardamom and cinnamon and fry until its color changes.

3. Add onions and fry them until golden brown, then add ginger and garlic paste and fry for a little while.

4. Add the green chilly and tomatoes and cook it until the tomatoes are well cooked and the mixture starts to separate the oil.

5. Now add red chili powder, coriander powder, turmeric powder, garam masala and salt.

6. Next add the grind coconut and stir well.

7. Finally add the boiled egg halves gently to the gravy, yolk side up and simmer until heated through

Chicken curry

Ingredients:

1kg chicken

3 tbsp oil

3 cardamom pods

1 tbsp fennel seeds

1 cinnamon stick

1/2 tbsp cumin seeds

2 onions

1 tbsp garlic paste

1 tbsp ginger paste

1/2 tbsp turmeric powder

1/2 cup coconut (grated)

1 tbsp garam masala

 1 tbsp Curry powder

4 tomato

  

Method:

1. Heat oil in a pan and add cardamom pods, cinnamon, fennel and cumin seeds.

2. Fry the spices for 1mins and add the onions and cook until lightly brown. Reduce the heat and add garlic and ginger paste and saute for another 2-3 minutes.

3. Add the turmeric, curry powder, chicken, tomato, garam masala and grindcoconut and bring to a boil.

4. Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked.

5. Serve hot with rice.

Egg salad

Ingredients:

6 eggs
1 tbsp of black-pepper (crushed)
4 tbsp of vinegar
Salt to taste
1 tspn mustard powder
1 tspn white pepper powder
2 tblspns salad oil

Method:

• Boil  the eggs and Cool them, peel and place in cold water.
• Cut eggs into pieces. Make a dressing by mixing salt, white pepper powder, crushed black peppercorns, vinegar, mustard powder and salad oil. Mix this gently with the prepared eggs.
• Serve cold.

Rasam

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Ingredients

3 tomatoes 
1 onion, (chopped)
5-6 garlic, crushed
4 green chillies, chopped
1 lemon-sized ball of tamarind
1 tsp mustard seeds
10 curry leaves
1 red chilly
1 tsp coriander powder
1 tsp cuminseed powder
2 tsps pepper powder
1 tbsp oil


Preparation:
1.Extract the pulp of tamarind by soaking it in a cup of hot water.
2. Boil the tomatoes, chillies and garlic in 4 cups of water.
3. Add the ground spices,and tamarind pulp and simmer for 15 minutes.
4. Heat the oil.
5. Splutter the mustard seeds.
6. Add the curry leaves, red chilly, asafoetida powder and onion and fry for a minute. 
7. Pour it over the tomatoes.
8. Serve hot.

Sakkarai (Sweet) Pongal

Ingredients

 2 ltr Milk 

 1 1/2 cups  Rice

 1/4 cup Moong Dal 

 12 no. Cashewnuts

 10 no. Almonds

 20 no. Kishmis

 1/4 tbsp Nutrieg Powder

 1 1/2 cup Jaggery (grated)

 1/4 tbsp Saffron (crushed)

 1 tbsp Cardamom powder 

 2 tbsp ghee

Method

1.  Chop almonds and cashewnuts. 

2.  Clean kishmis. 

3.  Pour milk in a large pan.

4.  When the milk starts boiling add rice and dal. As soon as the rice and dal are cooked to softness, add jaggery and ghee.

5. Cook it on medium fire for some time and then put almond and cashewnut bits, saffron, nutrieg and cardamom powders. 

6.  Now, add the kishmis. 

7.  Bring to one or two good boils.

SouthIndian Mutton Curry

Ingredients

300g  Mutton

2 Small Onions

2 tbsp  oil

2 Green Chillies

1 tbsp Ginger Garlic paste

2 tbsp Garam Masala

2 tbsp red chilli powder

Pinch of Turmeric powder

Coriander leaves

Salt

Preparation

Cut and wash Mutton

Marinate Mutton with  Ginger, Garlic paste, red chilli powder, a pinch of Turmeric powder and salt for 10 minutes.

Wash and cut onions, tomatoes and chilly

Coriander leaves  (chopped)

Cooking Process

1) In a large pan heat oil and fry onions and chilly for 2 minutes

2) Add marinated Mutton and fry for 10 minutes without adding water  till the water from mutton evaporates

3) Add tomatoes and cook for 5 minutes adding 3cups of water

4) Add garam masala and cook for 5 minutes or till mutton is tender

5) Finally add corriander leaves

6) Serve hot with rice.