Aloo Subji

Ingredients:

Potatoes 4 (boiled,peeled and cubed)
Curd 1 cup
Bengal gram flour1 cup
Ghee 1 tblsp
Asafoetida powder 1/4 tsp
Turmeric powder 1/2 tsp
Chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp

Seasoning:

Mustard seeds 1 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Bay leaf 1
Cloves 2
Cinnammon 1 stick

Garnishing:
Coriander leaves few

Method:

Take a bowl.Combine curd and bengal gram flour.
Whisk well and keep aside.
Heat ghee in a kadai.
Add mustard seeds.When they crackle add other seasoning items.
Stir for a few seconds.Add asafoetida powder.
Add the curd and gram flour mixture.
Add
Turmeric powder
Chilli powder
Cumin powder and
Coriander powder
Allow to boil for sometime.
Add potatoes and salt with one cup of water.
Bring to a boil.
Garnish with coriander leaves
Serve hot with chappati.

Broccoli and Potato Curry

Ingredients:

Broccoli florets 1 cup
Ginger garlic paste 1 tsp
Cumin seeds 1 tsp
Turmeric Powder 1 tsp
Chilli powder 1 tsp
Onion 1 (chopped)
Potato 1 (boiled and cubed )
Coriander leaves few
salt and oil as required

Method:

Steam broccoli for about five minutes.Drain it and keep aside.
Heat oil in a kadai.Fry cumin seeds together with chopped onion till brown.
Add ginger garlic paste and steamed broccoli florets.
Add cubed potatoes,turmeric powder and chilli powder with salt.
Stir well.
Reduce the flame when the broccoli becomes soft and tender.
Garnish with coriander leaves.

Olan

Ingredients:

White pumpkin 1 piece
Yellow pumpkin 1 piece
Green chillies 4
Black eyed bean 1/2 cup
Coconut milk 1 cup
Coconut oil 1 tblsp
Curry leaves few

Method:

Pressure cook black eyed bean.
Peel the skin of white and yellow pumpkins and cut into
cube shaped pieces.
Take a kadai.Add yellow and white pumpkins,slit green chillies
with little salt and two cups of water.
Allow to boil for ten minutes until soft.
Add cooked blackeyed bean and coconut milk.
Reduce the flame.
Add coconut oil and curry leaves.

Carrot Soup

Ingredients:

Carrot 2 cups (peeled and diced)
Onion 1 (chopped)
Garlic 3 cloves (chopped )
Ginger 1 small piece (sliced )
Vegetable stock 2 cups
Butter 2 tblsp
Curry powder 1 tsp
Black pepper 1 tsp
Coconut milk 1/2 cup
salt as needed

Method:

Take a deep bottomed vessel.Cook carrot and onion with butter.
Stir occassionally.
Add garlic,ginger,curry powder,salt and pepper.
Cook for another five minutes.
Add vegetable stock.
Bring to boil.Add coconut milk and reduce the flame.
Use blender to puree the soup.
Serve hot.

Steel Cut Oats Dosai

Steel cut oats are whole grain groats (the inner portion of the
oat kernel)which have been cut into only two to three pieces.
They are golden in colour and resemble mini rice particles.

Steel cut oats are full of nutritional value and are high in
B-Vitamins,Calcium,protein and fiber while low in salt and
unsaturated fat.

Ingrfedients for Dosai:

Steel cut oats 2 cups
Rawa 1/4 cup
Urad dhal 1/4 cup
Cumin 1 tsp
Red chillies 4
Asafoetida little
Pepper 1 tsp
Salt and oil as required

Method:

Soak Steel Cut Oats overnight.
Soak other items for two hours.
In the morning first grind Steel cut oats in to a smooth paste.
Keep aside.
Grind other items with salt into a smooth paste.
Mix the ground steel cut oats paste with this and grind it again for few minutes.
The consistency should be loose but not watery.
Heat Tawa.Sprinkle little oil.
Slowly place the dosai batter in a circular shape.
Cook on both side by adding little oil.

Broccoli Soup

Ingredients:

Broccoli florets 2 cups
Onion (chopped ) 1
Cabbage (chopped ) 1
Milk 2 cups
Butter 1 tblsp




Method:

Cut Broccoli into small florets and wash well.
Steam them for five minutes.
Heat the butter in a kadai.
Saute onion till brown.
Add cabbage and broccoli.Saute well.
Add milk.Allow to boil for few minutes.
Grind the entire mixture in a mixie until smooth.
Heat it again for a few minutes.
Serve hot.

DATES

Dates are loaded with energy.
Dates are high in dietary fibre,carbohydrates,and contain more
potassium than bananas.They are virtually fat,cholesterol and sodium free.

Dates provide essential vitamins and minerals-such as B-complex vitamins,
magnesium and iron.The essence of the fruit was used to treat bronchitis,cough
colitis.

Remedies:

* For swelling of limb:
Make a paste out of this and apply in the affected area and bandage.
* For cough in children:
Drink milk mixed with crushed dried dates.

Oats Pudding (Microwave samaiyal)

Ingredients:

Oats 1 cup
Water 1 cup
Sugar 1/4 cup
Ghee 1 tblsp
Cashewnut 10
Cardamom powder 1 tsp
Food Colour 1 tsp
(Lemon yellow)

Method:

Take a kadai and fry oats without oil.
Grind it like a rawa in the mixie.

In a microwave bowl put the oats rawa with one cup water.
Keep it in microwave "High" for 3 minutes.
Take it out and stir well.
Add sugar and ghee.Mix well.
Again keep it in microwave "High" for 3 minutes.

Add food colour with little milk.Stir well.
Add fried cashewnuts and cardamom powder.

Paneer Mutter

Ingredients:

Paneer cubes 1 1/2 cup
Green peas 1/2 cup
Onion 2
Tomato 2
Curd 1/2 cup
Ginger garlic paste 1 tblsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Almond 4
Cashewnut 4
oil and salt as required

Method:

* Cut onion into small pieces and boil the same in water for
five minutes.Drain and grind it into a smooth paste.

* Cut tomatos into small pieces and fry with oil till it becomes
a soft paste.

* Soak almond and cashewnuts in water for one hour.Drain and grind it
into a paste.

* Fry paneer cubes with oil till brown.Dip in cold water.

Takea a kadai.Add little oil.
Add onion paste.
ginger garlic paste,
and almond,cashew paste.
Fry for five minutes.
Add red chilli powder and coriander powder.
Stir and add tomato paste with salt.
Add beaten curd.Stir well.Cook for five minutes.
Add little water and green peas.
Cook till green peas are tender.
Squeeze the paneer cubes and add to gravy.
Garnish with chopped coriander leaves.

Potato Paneer Fry

Ingredients:

Paneer grated 2 cup
Potato 2 cup (boiled and grated)
Red chilli powder 2 tsp
Cumin powder 2 tsp
Coriander leaves few (finely chopped)
oil and salt as required

Method:

Boil potato,peel and grate them in a bowl.
Add grated paneer and mix well.
Add red chilli powder,cumin powder,salt,coriander leaves.
Mix well to avoid lumps.
Make small round balls with the mixture.
Heat oil in a kadai and add the balls slowly.
Fry till they are golden brown.
Remove from oil and keep on a kitchen towel to absorb excess oil.
Serve hot with tomato chutney or ketchup.

Vazhaithandu (Plantain stem) koottu

Ingredients:

Vazhaithandu 1
Buttermilk (thick) 1 cup
Asafoetida little

To grind:
Grated coconut 1/2 cup
cumin seeds 1 tsp
green chillies 4

Seasoning:

Mustard 1 tsp
Urad dhal 1 tsp
Curry leaves few

Method:
Remove fibre from Vazhaithandu.Finely chop them and put it in a bowl
of water containing one tblsp of butter milk.
Grind grated coconut,cumin and greenchillies into a fine paste.
Drain the vazhaithandu.
Take a kadai.Add vazhaithandu with little water,salt and asafoetida.
Allow to boil for few minutes.
When the vazhaithandu becomes tender add the ground paste.
Allow to boil for sometime.
Reduce the flame and add the buttermilk.
Switch off the flame after two minutes.
Season it with mustard,urad dhal and curry leaves.

Instant Rasam

Ingredients to make a paste:

Pepper 4 tblsp
Cumin 4 tblsp
Dhania 4 tblsp
Red chilli 10
Tamarind small orange size

Take a kadai.Add little oil.Fry pepper,cumin.dhania and red chilli.Fry tamarind without oil. Add litle water and grind all the items into a fine paste.
Keep it in a closed box and refrigerate it.We can keep this paste for ten days.

To make instant rasam:

Ingredients:

Rasam paste 1 tblsp
Tomato 2
Asafoetida little
Water 3 cups
Coriander leaves few

For seasoing:
Mustard 1 tsp
Red chilli 2
Curry leaves few

Method:
Take a Microwave bowl.Add rasam paste with water.Stir well.
Add tomato,asafoetida and salt,Keep it in microwave 'H" for five minutes.
Take it out from microwave.Stir well and again keep it in microwave "H"
for five minutes.
Add seasonings and garnish with coriander leaves.
Instant rasam is ready.

Brinjal Kothsu

Ingredients:

Brinjal 1 (big one)
Tamarind lemon size
Powdered jaggery 1 tblsp (optional)

For grinding:
Red chilli 10
Urad dal 2 tblsp
Asafoetida little

Seasoning:
Mustard 1 tsp
Urad dal 1 tsp
Bengalgram dal 1 tsp
Curry leaves few

Method:

Apply little oil over the brinjal and heat directly in the flame.
Remove the skin and grind it for a second in the mixie.Keep aside.

Fry red chillies,urad dal and asafoetida with little oil and grind into a
fine paste.

Heat oil in a kadai.
Add seasonings.
Add tamarind water with salt.Allow to boil.
Add ground paste and brinjal paste.
Allow to boil for five minutes.
If you feel it spicy add jaggery.
This is a good side dish for idli,dosai and pongal.

Green Chilli Chutney

Ingredients:

Green chillies 10
Tamarind Lemon size
Asafoetida little
Salt and oil as required
Powdered Jaggery 1 tblsp

Seasoning:

Mustard 1 tsp
Urad Dhal 1 tblsp
Curry leaves few
Method:

Heat oil in a kadai and fry green chillies.
Saute well.
Add asafoetida and tamarind and fry the same.
Grind green chillies,asafotida,tamarind with salt into a fine paste.
Heat oil in the Kadai and add seasonings,
Add the ground paste.
Add little water and allow to boil for sometime.

This chutney can be served as a side dish for idli and dosai.

Banana,Strawberry Smoothie

Ingredients:

Curd 1 cup
Banana 2 ( sliced)
Grapes 10 (seedless)
Strawberry 10(cut into half)
ice cubes 1/2 cup

Method:

Combine all ingredients in a blender
and blend until smooth.
This is a highly nutritious breakfast.

Hyderabad Veg Biriyani

Ingredients:-
1.Basmati rice 2 cups
2.Water 3 cups
3.Beans 1/4 cup(chopped)
4.Cauliflower 10 flowerets
5.Carrot 1/4 cup grated
6.Potato 1/4 cup(peel potato and cut into 1" long)
7.Onion 2 (chopped)
8.Tomato 5
9.Curd 1 cup
10.Ginger garlic paste 1 tblsp
11.Turmeric powder,red chilli powder and corainder powder
each one tsp.
12.Oil and salt as required.
Masala spices:-

1.Cardamom 2
2.Cloves 2
3.Bay leaf 1
4.Aniseed 1 tsp
5.Cinnamom 1 piece
6.Khus-khus 1 tsp

Method:-
1.Wash and soak rice for 15 minutes.
2.Put tomato in boiling water.Peel the skin.
Take a kadai.Add oil and the peeled tomato.Saute well
and make it a paste. Keep aside.
3.Heat oil in a deep curved pan
Add masala spices
Add tomato paste
Add all the chopped vegetables and onion
Sprinkle little water and allow the vegetables to cook.
Add ginger garlic paste
Add turmeric powder,red chilli powder and corainder powder
Add salt
4.Mix in curd and rice.
Pour three cups of water and mix well.
Pressure cook for ten minutes in medium high without putting the weight.
Reduce the flame and again cook for ten minutes in medium low.
5.Finally reduce the flame and keep under
"DHUM" (keep the vessel in a big pan containing boiling water
for ten minutes till the moisture is absorbed).

Dhokla (Gujarat)

Ingredients:

Boiled rice (idly rice) 1 cup
Urad dhal 1 cup
Moong dhal 1 cup
--
Curd 3 cups
green chillies 4
Ginger small piece
cooking soda 1/2 tsp (sodium bicarbonate)
pepper powder 1 tblsp
salt and oil as required
coriander leaves little

Method:
* Soak rice,urad dhal and moong dhal for one hour.
Cool and grind it into a semi coarse powder.
Put the powder in a bowl.
Add curd and salt.
Mix well.
Add little oil in the cooking soda.
Stir it and mix it along with the dhokla paste.
Make a paste of ginger and green chillies.
Add this also.
Stir and mix the dhokla paste.

* After four hours pour the dhokla paste in a greased vessel
and steam cook for about 15 minutes.
Once the dhokla is done cut into desired shapes.
Sprinkle pepper powder.
Garnish with chopped coriander leaves.

Microwave Mysore Pak

Ingredients:

Bengalgram flour 1 cup
(besan flour)
Powdered sugar 1 1/2 cup
Ghee 1 cup
Milk 1 tbls

Method:

Mix Bengalgram flour,sugar and ghee in a microwave bowl.
Keep this mixture in Microwave High for 2 1/2 minutes as under.
First keep it for 30 seconds.Take it out from the microwave.
Stir well and again keep it for 30 seconds likewise (5 times).

Add milk and again keep it for 2 1/2 minutes as mentioned above.
Pour into a greased plate and cut into pieces of desired shape and size.

Gulab Jamun

Ingredients:

Khoa (sugarless) 2 cup
Sugar 5 cup
Maida 1/2 cup
--
Baking soda 1/2 tsp
Ghee 1 1/2 cup
Saffron few strands
Cardamom powder 1 tsp
Water 6 cups

Method:
Mix sugar in water.
Allow to boil till the sugar dissolves.
Turn off the heat.
Add cardamom powder and saffron.
Keep aside.
--
Take a bowl and mix khoa,maida and baking soda.
Mix by hand to form a soft dough.
Make small balls out of the dough.
Heat ghee in a deep frying pan.
Add the balls slowly.
Fry in a low medium heat.
Soak the jamun in the syrup.
Serve immediately or refrigerate for an hour and serve.

Rava uppuma

Ingredients:-
1.Bombay Rawa 1 cup
2.Onion 1 (chopped)
3.Green chilli 1 (chopped)
4.carrot 1 (chopped)
5.peas 1/2 cup
6.Water 2 cups
Seasoning:-
Mustard 1 tsp
Urad dal 1 tsp
Asafoetida 1 tsp
Curry leaves few
Ginger small pieces

Garnishing:-
Finely cut corriander leaves 2 tblsp
Grated fried coconut 2 tblsp
Lemon 1
Method:-
1.Take a deep curved pan and fry the rawa without oil.
2.Heat oil add seasonings and chopped onion.
Fry till it becomes brown.Add carrot,peas and green chilli.Fry again.
3.Pour boiling water and stir in reduced flame.Add salt.
4.When moisture is absorbed and uppuma is cooked,switch off the gas.
Squeeze lime,mix welland garnish with grated coconut and cut coriander leaves.

Oats Upma

Ingredients:

Oats 1 cup
Onion 1
Green chilli 2
Carrot 2
Capsicum 1
Water 1 1/2 cup
Salt and oil as required
Coriander leaves chopped few
----
Seasoning:
Mustard 1 tsp
Urad dhal 1 tsp
Curry leaves few
---


Method:
1.Cut onion,green chillies,carrot,and capsicum into small pieces.
2.Heat oil in a pan
Add seasonings.
Add green chillies and onion and fry till brown.
Add carrot and capsicum and fry for sometime.
3.Add water with salt and allow it to boil for few minutes.
Then add oats.
Keep stirring til all the water is absorbed and the oats are cooked.

Walnut Burfi

Ingredients:

Walt nut 1 cup
Sugar 1/ cup
Condensed milk 1 1/2 cup
Ghee 2 tblsp
Nutmug powder 1 tsp
Cardamom Powder 1 tsp

Method:

Take a kadai and fry walnut till it becomes dark brown
and grind into powder.
Heat the milk and sugar together.
Stir continuously till it thickens.
Add powdered walnuts.
Add ghee and stir well till the mixture leaves the kadai.
Add the nutmeg powder and the cardamom powder.
Take a plate and apply ghee.
Spread the mixture over the plate.
Refrigerate it.
After one hour cut into square shaped pieces.

Sprouted SoyBean Sundal

Ingredients:

Soy Bean 1 cup
Capsicum 1 (chopped)
Onion 1 (chopped)
Carrot 2 (grated)
Green chillies 2
Turmeric powder 1 tsp
For dry roast:
Coriander 1 tsp
Bengal gram 1 tsp
Urad dhal 1 tsp
Red chilli 1


Seasoning:
Mustard 1tsp
Urad dhal 1 tsp
Asafoetida 1/2 tsp (powder)
Curry leaves few

Method for making sprouts:
Soak soybean overnight.
Drain off the water.
Rinse and drain every four hours.
Second day night keep the drained soybean in a wet cloth.
In the morning you can see the sprouts.

Method:
1.Cook sprouted soybean with enough salt,turmeric powder and water till it becomes soft.
2.In a Kadai fry dhaniya,bengal gram,urad dhal and redchilli with oil.
Grind coarsely in the mixie.Keep aside.
3.Add one tsp of oil in the kadai.
Add seasonings.
Add chopped onion,green chillies and fry until brown.
Add cooked soy bean,capsicum,grated carrot.
Mix well.
4.Finally add ground powder.

Sponge Idly

Ingredients:

Rice 4 cups
Urad dhal 1 cup
Fenugreek 2 tsp
salt and oil as required

Method:

1.Soak rice for 3 hours
2.Soak urad dhal for 45 minutes.
Soak fenugreek separately.
3.Grind urad dhal with fenugreek into a smooth paste.
Grind the rice coarsely.
4.Add the urad dhal batter to the rice batter with salt.
Let the grinder run for 2 to 3 minutes.
5.Keep it in a warm place for about 8-9 hours for fermentation.
Fermentation is the key step in making sponge idlis.
6.Grease idli moulds with oil and fill batter in each mould.
Steam cook for about ten minutes.
7.Remove the idlis with the help of spoon.
Side dish for this idli can be sambar,chutney (coconut,onion) &
idli chilli powder.

Other entry - Kuzhayya Puttu
Vermicilli Upma

Aval (Rice flakes) Upma

Ingredients:

Aval 1 cup
Green chillies 2
Turmeric powder 1 tsp
Asafoetida a pinch
--
Onion 1
Lemon 1
--
For seasoning:
Mustard 1 tsp
Urad dhal 1 tsp
Curry leaves few
--
For garnishing:
Coriander leaves (chopped) few

Method:
1.Clean,wash and soak Aval in water for five minutes.Drain it and keep aside.
2.Heat oil in a Kadai and add seasonings.
3.Add turmeric powder,green chillies and asafoetida.
Stir well.
Add onion and fry till brown.
4.Add Aval and cook on low flame for few minutes.
Finally squeeze lemon.
5.Garnish with chopped coriander leaves.

Sponge Idli

Ingredients:

Rice 4 cups
Urad dhal 1 cup
Fenugreek 2 tsp
salt and oil as required

Method:

1.Soak rice for 3 hours
2.Soak urad dhal for 45 minutes.
Soak fenugreek separately.
3.Grind urad dhal with fenugreek into a smooth paste.
Grind the rice coarsely.
4.Add the urad dhal batter to the rice batter with salt.
Let the grinder run for 2 to 3 minutes.
5.Keep it in a warm place for about 8-9 hours for fermentation.
Fermentation is the key step in making sponge idlis.
6.Grease idli moulds with oil and fill batter in each mould.
Steam cook for about ten minutes.
7.Remove the idlis with the help of spoon.
Side dish for this idli can be sambar,chutney (coconut,onion) &
idli chilli powder.

Watermelon Banana split

Ingredients:
Banana 4
Watermelon 8 scoops
Yogurt 1/2 cup
Blueberries handful
Roasted almonds 1/2 cup

Method:

*To make watermelon " scoops" use an icecream scoop to create balls of watemelon.
* Cut bananas lengthwise.
* Place the watermelon scoop on the banana.
* Pour yogurt over the watermelon scoops.
*Sprinkle with blueberries and roasted almonds.

Spinach & Yogurt Dip

Ingredients:

Spinach 1 cup (finely chopped)
Onion 1/2 cup (finely chopped)
Yogurt 1 cup
Ground cinnamon 1/2 tsp
Ground pepper 1/2 tsp
Butter 2 tblsp
Garlic 2 (minced)
salt as per taste

Method:
1.Melt the butter in a saucepan.
Add garlic and onion.Fry till brown.
2.Add chopped spinach and salt.
Saute well.
Set the mixture aside to cool.
3.In a medium bowl mix the yogurt,ground cinnamon and
ground pepper well.
Mix the spinach mixture.
Wait for 30 minutes to allow the flavours to mingle.
Refrigerate it.
4.This dip can be served with bread and french fries.

Pineapple Rasam

Ingredients:

Pineapple 2 pieces
Toor dhal 1/2 cup
Asafotida powder 1 tsp
Tamarind Lemon size
Coriander leaves few

To grind:
Red chilli 2
Coriander 1 tsp
Pepper 1 tsp
Bengalgram dhal 1 tsp
Toor dhal 1 tsp
Cumin 1/2 tsp

For seasoning:
Mustard 1 tsp
Curry leaves few

Method:
*Grind the two pieces of pineapple with little water in a mixie
and filter it.Keep the juice aside.
*Pressure cook toor dhal.
*Take a kadai and fry all the items except cumin and grind (along with raw cumin)
into a smooth paste.
*Soak tamarind in a cup of water and extract the pulp.
Add asafoetida powder and salt.
Allow to boil for five minutes.
*Add the ground paste and cooked toor dal with two cups of water.
Let it boil for sometime.
Remove from heat and add pineapple juice.
*Season with mustard and curryleaves
Finally garnish with coriander leaves.

Kollu (Horse Gram) Adai

Ingredients:
Kollu 2 cups
Boiled rice 1 cup
Toor dhal 1/2 cup
Bengal gram dhal 1/2 cup
Red chilli 4
Green chilli 2
Asafoetida a small piece
Oil and salt aas required
---
Coriander leaves chopped few
curry leaves few
--
Method:
* Soak the kollu overnight.
Soak other items for about two hours.
* Grind the entire item with salt to a smooth paste.
* Add chopped coriander and curry leaves.
* Heat tava.Sprinkle little oil.
Slowly place the adai batter on it.
Cook on both sides by adding little oil.
* Serve with tomato chutney.

Kollu (Horse gram)Podi

Ingredients:
Kollu 1 cup
Red chilli 2
Cumin 1 tsp
Pepper 1 tsp
Curry leaves few
Asafoetida powder 1tsp

Method:

1.Heat oil in a kadai.Fry Kollu till red. Keep aside.
2.Fry red chilli,cumin,and pepper.
3.Grind all the items with salt and curry leaves.

Pattani (Green Peas) Sundal

Ingredients:

Green peas 2 cups
Green chillies 4
Grated coconut 1 cup
Raw mango 1 (cut into small pieces)

Seasoning:
Mustard 1 tsp
Urad dhal 1 tsp
Red chilli 4
Grated ginger 1 tblsp
Curry leaves few
Asafoetida powder 1 tsp

Method:

1.Soak green peas for six hours.Pressure cook.
Allow two whistles.Drain the water.
2.Heat oil in a kadai.
Add seasonings.
Add cooked peas and salt.
Add green chillies
Add grated coconut
Add mango pieces
Stir for few minutes.
3. Remove from heat and let it cool for few minutes.

Kozhukkattai

Ingredients to prepare the outer shell of the Kozhukkattai:

Rice 2 cups
Water 4 cups
Seasame oil 2 tblsp
salt as required

Method:

1.Wash and soak rice for an hour.Drain the water and spread the rice on a cloth
and allow it to dry.Then grind it into a smooth flour.
2.Take a kadai.Pour four cups of water.Add a pinch of salt and one tsp of
seasame oil.Allow to boil.When the water starts boiling,sprinkle rice
flour,stirring continuously.
3.Remove from fire when the mixture becomes a thick dough like chappatti batter.
4.This dough is used for all kozhukkattai's as an outer shell.

Coconut Kozhukkattai:

Ingredients:
Grated coconut 1 cup
Grated jaggery 1 cup
Cardamom powder 1 tsp
Method:
1.Take a kadai.
Add grated coconut and grated jaggery.
Stir well till the jaggery dissolves.
When the mixture becomes thick add cardamom powder.
Keep aside.
2.Make small balls out of the dough already prepared for the outershell.
Make cups out of the balls.Fill one tsp of the coconut pooranam
and cover the edges.You will get a round ball with a cone shape on top.
3.Keep it in idli cooker for seven minutes.

Urad dhal Kozhukkattai:


Ingredients:
Urad dhal 1/2 cup
Grated coconut 1/2 cup
Bengal gram dhal 1 tblsp
green chillies 2
Red chillies 2
Asafoetida a small piece

Seasoning:
Mustard 1 tsp
Urad dhal 1 tsp
curry leaves few
Method:
1.Soak the two dhals in water for an hour and grind coarsely along with other
items.Add salt.Keep it in the idli cooker for ten minutes.
2.Take a kadai.Add seasonings.
Add the ground urad dhal.
Cook on low flame stirring well.
3.Make small balls out of the prepared dough for outer shell.
Make cups out of these balls.
Fill one tsp of urad dhal pooranam and fold it like "somasi"
Keep it in idli cooker for seven minutes.

Badam (Almond) Icecream

Ingredients:

Milk 4 cups
Cream 1/2 cup
Sugar 1 cup (powdered)
Icecream steplizer 1 tsp
Badam 15
Badam essence 1 tsp
Yellow food colour 1 tsp

Method:

* Soak badam in water for one hour.
Peel off the skin and grind into a nice paste.Keep aside.
* Take a kadai.Pour 4 cups of milk.Allow to boil till it becomes
two cups.
* Add powdered sugar,cream,icecream steplizer,badam essence and food colour.
Grind the entire mixture by using whipper in the mixie.
* Then add badam paste and grind for few minutes.
Keep it in the freezer.

Curd Biriyani

Ingredients:

Basmati rice 2 Cups
curd 2 cups
Onion 1
Mint few leaves

For seasoning:

Cardamom 1
Cloves 2
Bay leaf 1
Cinnammom 1 inch piece

Method:

* Soak rice in two cups of water for 40 minutes.
* Take a kadai.Heat oil and fry seasonings.
* Cut onion into small pieces and fry till brown.
* Add mint leaves
* Add curd and salt.
* Mix well.
* Mix the entire mixture with the soaked rice and keep it in the
Electric cooker.

Okra Buttermilk Charu

Ingredients:
Okra 10
Buttermilk 4 cups
Turmeric powder 1 tsp
Asafoetidas powder 1 tsp
Coriander leaves few
Oil and salt as required

Grind to paste:
Toor dhal 1 tblsp
raw rice 1 tblsp
green chilly 2
grated coconut 1/2 cup
cumin 1 tsp
ginger one inch size piece
(soak all the above items in water for ten minutes and grind it in a
mixie to a smooth paste)

Seasoning:
Mustard 1 tsp
Urad dhal 1 tsp
red chilly 2
curry leave few

Method:

1.Cut okra into one inch size pieces.
2.Take a vessel.Add buttermilk,salt,turmeric powder,asafoetida powder.
Mix well and keep aside.
3.Take a kadai and fry seasonings with oil.
Add okra and fry with oil until brown and crisp.
Add buttermilk mixture.
Add ground paste.
4.Stir well and allow to boil for few minutes.
Finally add cut coriander leaves.

Gulab Jamun

Ingredients:

Unsweetened Khoa 350 gm
Sugar 5 cups
Milk 8 cups
Maida flour 1/2 cup
Baking powder 1/4 tsp
Water 4 cups
Cardamom Powder 1 tsp
Ghee as required

Method:
1.Mix sugar,water and cardamom powder in a deep bottomed vessel
and cook until the syrup becomes thick.
2.Take a kadai.Boil milk.Add khoa.Stir constantly until khoa becomes
white and thick.
Mash the khoa in hsnd and add maida flour,baking powder and little water
and make soft smooth dough.
3.Make small balls of equal size.
4.Heat ghee in a khadai.Deep fry the balls over low heat until golden brown.
5.Put the balls in sugar syrup for 10 to 20 minutes.
Gulab Jamuns are ready.

Mango Soup

Ingredients:

Mango (fully riped) 2(peeled and cubed)
coconut milk 1 cup
Lime juice 2 tblsp
Grated ginger 2 tblsp
Sugar 1/4 cup
Mint leaves few
Salt as per taste

Method:
* Put mangoes,and half a cup coconut milk
in a blender and puree until smooth.
* Add remaining half a cup coconut milk,lime juice,grated ginger,sugar and
salt and process again.
Refrigerate it for one hour.
Garnish with mint leaves.

Strawberry Halwa

Ingredients:

Strawberry 15
Milk 1cup
Sugar 2 tblsp
Ghee 1 tblsp
Honey 1 tblsp

Method:
Grate strawberries in the grater.
Mix with milk in a deep bottomed vessel.
Heat on a low flame.
Stir well till the strawberries are dissolved.
Add sugar,ghee and honey.
Stir well and cook till it comes separately from the vessel

Plantain podimas

Ingredients:

Plantain 5
Grated ginger 2 tblsp
Grated coconut 2 tblsp
Turmeric powder 1 tsp
Salt and oil as required

Seasoning:
Mustard 1 tsp
urad dhal 1 tsp
Red chilli 2
curry leaves few

Method:
* Cut plantain into three pieces and keep it in the cooker with water and turmeric
powder.Allow three whistles.
Remove the skin and grate it.
* Take a kadai and fry seasonings with oil.
Add grated plantain,grated ginger,grated coconut and salt.
Mix well.
This can be used as a side dish for all rice items.

Broccoli soup

Ingredients:

Broccoli 2 cups (cut into florets)
Onion 1 (chopped)
Garlic 2 (minced)
Potato 1 (chopped)
Milk 1 cup
Water 2 cups
Pepper 1 tblsp (crushed)
Oil and salt as required

Method

* Heat oil in a kadai and fry onion till brown.
* Add broccoli,chopped potato and garlic.Fry till the vegetables are tender.Add salt.
* Add milk and water.
Bring to boil and simmer for 20 minutes.
* Blend in a mixie.
Serve hot with crushed pepper.

Cabbage and Bean sprout salad

Ingredients:

For salad:
Cabbage 2 cups (thinly sliced)
Bean sprouts 2 cups
Onion 1 (thinly sliced)
Pepper 2 tblsp (crushed)

For dressing:

Soy sauce 2 tblsp
Lemon juice 2 tblsp
Honey 1 tsp
Grated ginger 1 tsp

Method:
* Take two bowls.
Mix salad ingredients in one bowl and mix dressing
ingredients in another bowl.
* Pour the dressing mixture over salad and mix well.Set aside
for five minutes and serve.

Mushroom Fried Rice

Ingredients:

Basmati rice 2 cups
Mushroom 1 cup (thinly sliced)
Onion 1
Peas 1/2 cup
Ginger 1 tblsp (chopped)
Pepper 1 tsp (crushed)
Soy sauce 1 tblsp
Seasame oil 1 tblsp

Method:

* Soak rice in three cups of water for 40 minutes. Keep aside.
* Heat oil in a kadai and fry onion (cut into small pieces) till brown.
* Boil the mushroom separately till tender.
* Add the cooked mushroom with onion.
Add peas
Add sliced ginger
Add crushed pepper
Add soy sauce
Add salt
Add oil and stir well till the mixture becomes tender.
* Mix the rice( with water) with mushroom mixture and keep it in electric
cooker.
* Serve fried rice with tomato ketchup.

Karamani (black eyed bean) Pongal

Ingredients:

Raw rice 1 cup
Karamani 1/4 cup
Milk 3 cups
Ghee 3 tblsp
Cardamom powder 1 tsp
Jaggery 1 1/2 cup (grated)

Method:

* Take a kadai and fry karamani and rice separately without oil for few seconds
and keep aside.
* Pressure cook karamani with one cup water.Allow 3 whistles.
* Pressure cook rice with one cup milk and one cup water.Allow three whistles.
* Dissolve jaggery with little water.
* Take a deep bottomed vessel
Add cooked rice
Add cooked karamani
Add jaggery and the remaining milk.
* Allow to boil.Stir well until the mixture thickens.
* Add ghee and cardamom powder.

Moongdhal Payasam

Ingredients:

Moongdhal 1/2 cup
Milk 1/2 cup
Powdered jaggery 1/4 cup
grated coconut 1 tblsp
Broken cashewnut 1 tblsp
Cardamom powder 1 tsp

Method:
* Fry moongdhal in a deep saucepan without oil for few seconds.
* Pressure cook with one cup of water.Alow three whistles.
*Add jaggery,grated coconut,cardamom powder to the mashed dhal.
Cook for few minutes till the jaggery dissolves and the mixture thickens.
*Add milk, stir well and reduce the flame.
*Add broken cashewnuts and serve warm.

Kasi Halwa

Ingredients:

Pumpkin 1 cup (grated)
Sugar 1 cup
Ghee 2 tblsp
Green cardamom 4
Saffron a few strands
Orange food colour 1 tsp
Cashewnuts few (fried)

Method:
1.Grind cardamom with one tsp of sugar to a fine powder.Sieve and keep aside.
2.Mix saffron and food colour in one tblsp of milk.
3.Peel the skin of the pumpkin and grate it.
4.Take a kadai and fry pumpkin with little ghee.Cook it till it looses all its
moisture.
5.Add sugar and cook again.
When the halwa thickens add ghee and stir again.
6.Add cardamom powder,saffron,food colour and fried cashewnuts and stir well.

Cranberry Rice

Ingredients:

Basumati Rice 1 cup
Cranberry (dried) 1 cup
Onion 1
Peas 1/2 cup
Grated carrot 1/2 cup
Tamarind water 1/2 cup
---
Ginger garlic paste 1/2 tsp
Chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
----
Jaggery (powdered) 1 tsp
oil and salt as required
------
For seasoning:
cardamom 1
cloves 1
bay leaf 1
cinnamom one inch piece
saunf 1 tsp

Method:
1.Soak rice in 1 1/2 cup water for 40 minutes.
2.Take a kadai.Heat oil and fry seasonings.
3.Cut onion into small pieces and fry till brown.
4.Add Cranberry and fry till it gets to a jelly consistency.
5.Add peas and grated carrot
Add Tamarind water and salt
Add ginger garlic paste,
chilli powder,coriander powder and cumin powder.
Add little water.
6.Mix all the items and saute well
Add powdered jaggery.
7.Mix the entire mixture with the soaked rice and keep it in the electric cooker.
(tamarind water and jaggery are added to reduce the tartness of cranberry)

Brinjal/kadalai kuzhambu

Ingredients:

Brinjal 3
Onion 1
Tomato 2
Green chillies 2
Groundnut 1/2 cup
Tamarind lemon size
Ginger garlic paste 1 tsp
Red chilli powder 2 tsp
Turmeic powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp

For grinding:
cloves 2
kus kus 1 tsp
cardamom 2
bay leaf 1
cinnamon stick 1 inch piece
grated coconut 2 tblsp

For seasoning:
Mustard 1 tsp
urad dhal 1 tsp
curry leaves few

Method:
1.Cut brinjal into 2" square size.Add little salt,one tsp.red chilli powder.
Mix well with oil.Fry until brown.Keep aside.
2.Cut onion and tomato into small pieces.Fry with green chilli until onion turns
golden brown.Keep aside.
3.Fry all the grinding items with oil and grind along with onion,tomato and
green cillies into a smooth paste.
4.Add one cup of water in tamarind and extract the juice.
5.Take a kadai.Add little oil.
Add seasonings
Add the ground paste with little water and salt.
Add ground nut
Add tamarind water
Add ginger gsrlic paste,red chilli powder (1 tsp),turmeric powder,coriander
powder and cumin powder.
Stir well and allow it boil for ten minutes.
Reduce the flame and finally add brinjal.

Spinach Dip

Ingredients:

Spinach 1 cup
Avocado 1
Lemon juice 1 tblsp
Ginger garlic paste 1 tblsp
Curry powder 1 tsp
Chilli powder 1 tsp
Crushed pepper 1 tsp
Cumin seeds 1 tsp
Salt as required

Method:

Mix all the ingredients and grind it in a mixie until smooth and serve.
This dip turns potato chips into something special.

Kesar Beda

Ingredients:
Milk 5 cups
Gova 50 gm(sugar less)
Sugar 100 gm
Cardamom powder 1 tsp
Nutmeg powder 1 tsp
Saffron a few strands
Chopped pista 1/4 cup

Method:
1.Mix milk,gova and sugar in a deep bottom vessel.
2.Heat first on "high" for ten minutes.Stir continuously.
Then reduce the flame and stir well for another ten minutes.
3.Mix well till the mixture stop sticking to the sides of the vessel.
4,Soak saffron in a tablespoon of milk for five minutes and then add into the
mixture.
5.Add cardamom powde,nutmeg powder.
6.Make small pedas like balls and flatten them.
Keep them on a tray.
Decorate with chopped pistas.

Kunukku

Ingredients:

Raw rice 1 cup
Thoor dhal 1/2 cup
Urad dhal 1/4 cup
Channa dhal 1/2 cup
Red chillies 4
Green chillies 4
Asafoetida one pinch (hing)
Curry leaves a small bunch (finely cut)
Coriander leaves handfull (chopped)
Onion 1 (chopped)
Oil and salt as per taste

Method:

1.Soak the rice and dhals for one hour.Drain the water.Add red chillies,green chillies,hing and salt with the rice and dhals.Grind to a coarse thick paste.
2.Add curry leaves,chopped coriander leaves and chopped onion in to the ground batter
and mix well.
3.Preheat the oil.Make small balls out of the batter and deep fry it until golden brown.
Enjoy with tomato sauce.

Elaneer (coconut water ) payasam

Ingredients:

1.Condesnsed milk 2 cups
2.Coconut water 1 cup
3.Tender grated coconut 1/4 cup
4.Jaggery syrup 1/2 cup (pour one cup water in half cup grated jaggery.
Allow to dissolve and filter it)
5.Cardamom powder 1 tsp
6.Saffron few strands
7.sliced pista for garnishing

Method:
1.Mix the condesnsed milk,grated coconut and coconut water in a bowl.
Add the jaggery syrup and cardamom powder
Sprinkle saffron strands and sliced pistas.
Serve chill.

Pepper Rasam

Ingredients:

Tomato 2
pepper corns 2 tsp
Tamarind lime size
Jaggery 1 tsp (powdered)
cumin seeds 1 tsp
mustard seeds 1 tsp
curry leaves 1 sprig
asafoetida little
coriander leaves little (chopped)
ghee 1 tblsp
salt to taste
water 6 cups

Method:

Powder the peppercorns.
Add two cups of water in the tamarind and filter it.
Mix chopped tomato,powdered peppercorn,tamarind water,salt ,asafoetida in a kadai.
Bring it to a boil on a low flame.Add jaggery and allow to boil for a second.
Add the remaining water.
Season with mustard,curry leaves and cumin in ghee.
Garnish with chopped coriander
Eat when hot with plain rice.

Vermicelli Pulav

Ingredients:

Vermicelli 2 cups
Onion 2
Tomato 2
Beans 10
Grated carrot 1/2 cup
Ginger garlic paste 1 tblsp
mint leaves few

For Seasoning:

Cardamom 2
cloves 2
Bay leaf 1
cinnammom one inch piece

Method:
Fry vermicelli till brown
Cut onion,beans and tomato into small pieces

Heat oil in a kadai.Fry the seasonings.
Add onion and fry till brown.
Add tomato,beans,and grated carrot.
Sprinkle little water and allow the vegetables to cook till soft.
Add ginger garlic paste.
Pour four cups of water with enough salt.
When it starts boiling add the fried vermicelli and mix well.
Garnish with mint leaves.

Thavalai Adai

Ingredients:

Raw Rice 1/2 cup
Bengal gram dhal 1/2 cup
Thuvar dhal 1/2 cup
urad dhal 1/2 cup
moong dhal 1/4 cup

Red chillies 5
green chillies 5
ginger one inch piece
coconut 3 pieces
asafoetida powder 1 tsp
cut coriander leaves 1/4 cup
cut curry leaves 1/4 cup
mustard seeds 1 tsp
Fortune Refined Sunflower oil  as required
salt as required


Method:

1.Mix rice with bengalgram dhal and thuvar dhal.Soak for one
hour.Grind it with red chillies,salt and asafoetida.Grind
coarsely.Keep aside.
2.Soak urad dhal and moongdhal separately for half an hour.
Grind urad dhal till smooth and frothy.
Drain moongdhal.
3.Cut coconut into small pieces.
4.Cut ginger and green chillies into small pieces.

Take a bowl and mix all four items well.Heat oil,season with mustard
seeds and pour over the batter.Add cut coriander leaves,and curry
leaves.
Heat a Tawa and spread little batter into thick round adai.Add a
teaspoon of oil around and put two or three holes in the centre.Reduce
the flame and wait till crisp on both sides.

Enjoy with tomoto chutney

Pepper Rasam

Ingredients:

Tomato 2
pepper corns 2 tsp
Tamarind lime size
Jaggery 1 tsp (powdered)
cumin seeds 1 tsp
mustard seeds 1 tsp
curry leaves 1 sprig
asafoetida little
coriander leaves little (chopped)
ghee 1 tblsp
salt to taste
water 6 cups

Method:

Powder the peppercorns.
Add two cups of water in the tamarind and filter it.
Mix chopped tomato,powdered peppercorn,tamarind water,salt ,asafoetida in a kadai.
Bring it to a boil on a low flame.Add jaggery and allow to boil for a second.
Add the remaining water.
Season with mustard,curry leaves and cumin in ghee.
Garnish with chopped coriander
Eat when hot with plain rice.