Mushroom 65

Ingredients:

Button Mushroom 1 cup
Rice flour 1 tblsp
Bengalgram flour 2 tblsp
Chilli powder 1 tblsp
Turmeric powder 1/2tsp
Cumin powder 1 tsp
Garam Masala 1 tsp
Pepper powder 1 tsp
Curry leaves few (chopped)
Coriander leaves few (chopped)
salt to taste
Oil for frying

Method:

1.Wash,dry and cut the mushroom into pieces.
2.Take a bowl.Mix all the items mentioned aboe with the mushroom except oil.
Stir well and keep aside.
3.Heat oil in a kadai and deep fry mushroom masala like pakodas and drain on an
absorbent paper.
4.Serve hot with dal and rice.

Crackling Spinach

This recipe is served as an appetizer.
Ingredients:

Spinach 1 bundle
Sesame oil 1 tblsp
Sesame seed 1 tblsp (roasted)
Red chilli flakes 1 tblsp
Crushed pepper 1 tblsp
Oil to deep fry
Salt as required

Method:
Wash and drain spinach leaves.
Pat dry thoroughly with an absorbent kitchen towel and cut into pieces.
Heat oil in a kadai.
Add spinach pieces.Deep fry till crisp.
Place it in a stainer.
Heat sesame oil in a kadai.
Add red chilli flakes,crushed pepper and fried spinach pieces.
Sprinkle salt,sugar and roasted sesame seeds.
Toss well and serve.

Soya Bean Uthappam

Ingredients:

Soya Bean 1 cup
Rawa 1 cup
Water 3 cups
Green chillies 2 (chopped)
Tomato 1 (chopped)
Onion 1 (chopped)
Coriander leaves few (chopped)
Salt to taste
Oil for cooking

Method:

Wash and soak soya bean in water for three hours.Drain and grind it with three cups of water to a fine puree.Strain it to extract the milk.

Take a bowl and combine this milk with rawa.Stir well and keept it aside for 10 minutes.
Add chopped green chillies,onion,tomato,coriander leaves,salt and mix well.
Heat a dosa 'tava' and grease it with oil.
Pour a ladleful of batter and spread it.
Cook on both sides with oil until it turns brown.
Serve hot with coconut chutney.

Vegetable Clear Soup

Ingredients:

Any vegetables
pepper 1 tblsp
Butter 2 tblsp
salt as required

Method:

Cut all the vegetables into small pieces
Boil all vegetables except tomato in a pressure cooker with three cups water.
Allow three whistles.
Make puree out of tomato.
Add the tomato puree with the boiled vegetables.
Add salt,pepper and butter in the mixture.
Garnish with chopped corriander leaves
Serve hot.

Tofu Thai Curry

Ingredients:


Tofu 1 cup (cubed)
Butter 1 tblsp
Onion 1 (chopped)
Garlic 3 cloves (minced)
Coconut milk 1 cup
Curry powder 1 tblsp
Pepper 1 tblsp
Cilantro 1/4 cup (chopped)
Oil and salt as required

Method:

Take a kadai.Add oil and fry tofu till brown and set aside.
Melt butter in the kadai.Add chopped onion and minced garlic.
Stir until tender.
Add coconut milk,salt,curry powder,pepper and chopped cilantro.
Reduce the flame and stir well.
Add fried tofu and mix the entire mixture well.
Serve this dish with rice.

Ghee Rice (Neich choru)

Ingredients:

Basmati Rice 2 cup
Ghee 2 tblsp
Onion 1 (sliced)
Cinnammon 1" piece
Fennel seeds 1 tsp
Cloves 4
Cardamom 2
Bay leaves one small piece
salt as required
--
For seasoning:

Ghee 2 tblsp
Cashewnuts 10
Raisins 10
--
Method:
Soak basmati rice in water for half an hour.Drain and keep aside.

Heat ghee in a kadai.
Add fennel seeds,cinnammon,bay leaves,cardamom and cloves.Saute well.
Add sliced onion and fry till brown.
Add the drained rice and fry for sometime.
Add three cups of water with salt.Bring it to a boil.
Allow to boil until the rice is cooked.
Reducethe heat.

Fry cashewnuts and raisins in ghee.Add this to the rice mixture
and mix everything gently.
Kurma is the best side dish for ghee rice.

Strawberry,Banana,Pine apple Smoothie

Ingredients:

Strawberry 6
Banana 2 (peeled)
Pine apple 2 slices
Crushed ice 2 tblsp
Milk 1 cup
Sugar to taste

Method:

Place all the ingredients in a blender.
Blend well until smoothie consistency is reached.