Orapadai

Ingredients:

• Boiled rice-1 tumbler(pulungal arisi)
• Toor dhal-1/2 tumbler
• channa dhal-1/2 tumbler
• Ginger-small piece
• Big oninon-2
• Garlic-1
• Chilli powder -3/4tbsp
• Curry leaves
• Drumstick leaves(optional)
• Coconut

Method:

• Soak Boiled rice separately,soak Toor dhal,Channa dhal together, for 2 hours.
• After 2 hours.Grind rice,toor dhal,channa dhal,ginger,but the dough should be coarse.
• The dough should be thicker than normal dosai.
• Mix grated coconut,onion,garlic,curry leaves,chill powder,salt.
• Then heat the pan with little oil
• Pour the dough in the pan and make it round shape with your hand.
• Wait till its come to golden brown colour after that turn it..
• Then pour oil few.again turn it.
• Serve hot with sambar or ketchup.

Pavarkai Paneer Poriyal

Ingredients:

• Pavarkai -2
• Paneer -3 or 4 cubes(grated)
• Coconut
• Mustard seeds-tsp
• Urad dhal-tbsp
• Red chill-3
• Small onion(chopped)
• Curry leaves
• salt-as your requirement

Method:

• Boil the pavarkai with little salt and turmeric.(pour curd-optional)
• After boiled rinse the water and keep it aside.
• Then take a pan pour oil,add mustard seeds,urad dhal,red chilli,small onion,curry leaves fry it for few minutes.
• Then add boiled pavarkai,salt .wait for few minutes...
• Then finally add grated panner .switch off the stove .
• Mix it well..And also add grated coconut..
• And serve hot with sambar sadam..

Deep Fried Chicken

Ingredients:

Chicken wings-4

Flour-1cup

Pepper to taste

Beaten egg-2

Bread crumbs

Salt to taste

Method:

Boil chicken about 20 minutes .While chicken boiling,

Prepared 3 bowls as follows

With flour, salt, and pepper

With beaten egg

With seasoned bread crumbs

Drain and rinse chicken until cool enough to handle.

Roll chicken wings in flour mixture,

Then egg mixture and

Finally seasoned bread crumbs.

Then deep fry in oil, until golden brown .

Serve hot, with tomato ketchup

Milagu pongal

Ingredients:

• Raw rice - 1 cup
• Green gram - 1/3rd cup
• Asafoetida - a pinch
• Ginger - 1 tbs
• Pepper - 1 stbs
• Cumin seeds - 1 tbs
• Cashew nuts – as your requirement
• Curry leaves - small quantity
• Ghee - 2 tbs
• Butter - 1 tbs
• Salt to taste

Method:

1. Wash and keep rice and green gram (Dhal) and pour 6 cups of water, add asafoetida,salt and ginger to it in a pressure cooker. Let it boil for 20 minutes.
2. Then add ghee to a pan and fry pepper, cumin seeds, cashew nuts and curry leaves and add this to boiled rice and dhal. Now add butter to the content. Mix it well.
3. Now pongal is ready to serve…

Berry Melony Drink

Ingredients:

Þ    4 cups deseeded and chopped watermelon

Þ    8 strawberries, roughly chopped

Þ    4 tsp lemon juice

Þ    4 tbsp sugar syrup

Þ    1 cup crushed ice

For the garnish:

Þ    4 small wedges of watermelon

Method:

·                         1. Combine the watermelon, strawberries, lemon juice, sugar syrup and ½ cup of water and blend in a mixer till smooth.

·                         2. In each glass place ¼ cup of crushed ice and pour equal quantity of the juice. 

Coffee Ice- cream

Ingredients:

§         2 1/2 cups (1/2litre) full fat milk

§         1 tbsp corn flour

§         ½ cup sugar

§         1 1/2 tbsp instant coffee granules

§         ¼ tsp vanilla essence

§         ¾ cup fresh cream

Method:

§         Dissolve the coffee in 1 tablespoon of hot water and keep aside.

§         Dissolve the corn flour in ½ cup of milk and keep aside.

§         In a pan, combine 2 cups of milk with the sugar and bring to a boil. Simmer for 5 to 7 minutes and add the milk and corn flour paste.

§         Simmer for 2 to 3 minutes till it is of a coating consistency.

§         Add the coffee solution and mix well. Cool completely.

§         Add the vanilla essence and cream and mix well.

§         Pour into a shallow container. Cover and freeze till it is almost set.

§         Divide the mixture into 2 batches and churns each batch separately in a blender till it is smooth.

§         Transfer both the batches into a shallow container. Cover and freeze till it is firm.

Mangalore bonda

Ingredients:

Maida -1 cup

Cooking soda - a pinch

Rice flour -1/4 cup

Thick curd -1/2 cup
Chopped onions-1/4 cup
Chopped coriander
Cumin -5 gm

Chopped Green Chilli-1 tbsp

Ginger -a small piece
Salt

Oil for frying

Method:

Take curd in a vessel.Cut Green Chilly, Ginger into small pieces.
Add salt, cumin, cooking soda, chilly, ginger pieces and mix.
Add maida and mix well.
When the batter is thick, add Rice flour.
Heat oil in a frying pan.Drop small balls of the batter in oil and fry them golden in medium heat.
It can be eaten with tomato or chilly sauce or coconut chutney.

Mexican corn salad

Ingredients:
1. Onion-1/4 cup
2. Corn-1/4 cup
3. Tomato-1/4 cup
4. Lime-1 small
5. Olive oil-1tbsp
6. Cream-1tbsp
7. Red capsicum-2 tbsp
8. Green capsicum-2tbsp
9. Yellow capsicum-2tbsp
10. Paprika-1tsp
11. Salt-to taste

For garnishing:

· Cucumber
· Corn
· Coriander or curry leaves

Method:

· Take a bowl ,cut the lemon into half pour it in a bowl
· Then add paprika, olive oil, cream, onion, green capsicum, yellow capsicum, red capsicum, tomato, corn and salt.mix it well.
.That’s all.colorful mexican corn salad is ready.

Chicken 65

Ingredients:

1.      1-1.5 lb boneless chicken 

2.      2 tsp Chilli powder 

3.      3 tbsp Lime Juice

4.      2 tbsp Curd 

5.       tsp Ginger garlic paste 

6.      2 tsp of corn flour

7.      2 tsp of all purpose flour

8.      Salt to taste

9.      a little Food coloring 

10.  Oil for deep frying

For garnish:

Curry Leaves 
Green Chillies – finely chopped
Red Onions
Lime slices

Method:

§         Take a bowl and mix all of the mentioned ingredients (except oil) and allow marinating for 3-4 hrs. 

§         Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.

§         Pat dry with paper towels (to remove excess oil). 

§         Garnish with slightly sautéed sliced onions and green chillies, curry leaves and lime slices. 

§         An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties. 

Onion Raita

Ingredients:

2 cups Yogurt

1 big onion 

1 Green Chilli finely chopped 

Salt to taste 

Method:

Þ    Slice the onions lengthwise, Wash under cold water and swish. Drain all water.

Þ    In a serving bowl beat the yogurt with the salt. Add the onions and chillies with salt.

Þ    Serve cold. It’s a great side dish for any rice dish.

Tomato Rice

Ingredients:

Basmati rice - 2 cups (250 gms)

Tomatoes – 4 (grind this in mixer)

Onion - 2

Green Chillies - 4

Ginger garlic paste - 1 1/2 tbl spoon

Cloves – 2

Cinnamon - 2

Cardamom - 3

Bay Leaves - 2

Salt - to taste

Coriander Leaves - as you wish

Procedure:

1. In a Pressure Cooker heat the oil and add the cloves, cinnamon, cardamom, bay leaves and fry them well.

2. Now add onion slices, green chillies and sauté it.

3. Add ginger garlic paste and fry it. Then add the tomato puree and fry it well.

4. Then wash basmati rice and add in that and sauté for a while. Add water (for 1 cup of rice adds 1 1/2 to 2 cups of water), salt

6. Pressure cook for three whistles. After that keep that in low flame for 5 more minutes.

7. Garnish with coriander leaves and serve it with potato curry and onion raita.

Cauliflower Fry

Ingredients:

Cauliflour-1medium size
Onion paste-1/2cup
Tomato paste-1/2cup
Ginger garlic paste-1/2tsp
Salt to taste
Chilli powder-2tbsp
Turmeric powder-pinch
Corn flour-3tsp
Rice flour-2tsp
Oil for deep-frying

Method:

1.      Cut cauliflower into small pieces.

2.      Add salt, ginger garlic paste, chilli powder, turmeric powder, onion paste & tomato paste to the florets & let it sit for about 30mts.

3.      Just before frying add corn flour & rice flour mix well.

4.      Deep fry in oil on medium flame till golden brown.

Curd rice

Ingredients:

Oil -3 tbsp
Rice -1 cup
Water -2 1/2 cups
Yogurt- 1 cup
Curry leaves- 5-6
Mustard seeds -1 tsp
Green chilies -2nos
Salt to taste
Coriander leaves to garnish

Preparation:

Wash the rice well and put in a pressure cooker with the water. Cook till done
Cook first on a high flame till you hear the first whistle, then simmer and allow 1 more whistle, then switch off the stove and Keep aside.
Mix the yogurt in the rice and add salt to taste.
Heat the oil in a small pan and add the mustard seeds, curry leaves and green chilies.
Add this mix to the rice and stir well.
Serve with a pickle.

Tamarind rice

Ingredients:

Rice -3 cups
Tamarind- 1 cup
Channa dal(soaked)-1/4 cup
Urad dal(soaked)- 1tsp
Groundnuts-1/2 cup
Turmeric-2tsp
Mustard seeds-1tbsp
Cumin seeds-1tsp
Asafoetida-1tsp
Curry leaves- 1 bunch (small)
Red chillies-5
Oil-1/2 cup
Salt to taste


Method:

Soak tamarind in water and extract thick juice out of it.

Cook rice, add salt and add little oil and mix it well. Keep it aside.

Now in a pan, take tamarind extract add salt, turmeric, cook until it thickness.

Add cooked tamarind extract (according to taste) into the rice and mix it well.

Heat oil in a pan, add channa dal, urad dal, red chilies, curry leaves, mustard, cumin seeds, groundnuts and asafoetida fry for few minutes.

As the ingredients turns brown and the mustard starts to splutter, mix all these to the above prepared rice.

Tamarind rice is ready to serve.

Sweet Lassi

Ingredients:

Plain yoghurt- 1 cup 
Sugar- 2 tablespoons 
Ice Cubes- 4

Method:

Blend all the ingredients in an electric blender. Serve cold.

Idli Batter

Ingredients:

· Par boiled Rice - 4 cups

· Urad dal - 1 cup

· Salt to taste

Method:

· Soak rice in water for 2-3 hours.

· Soak urad dal in water for 45 minutes.

· Grind them separately and mix them with salt and water, if required.

· Ferment it for 8 hours, so that it will be perfect in the morning.

Milk Chocolate

Ingredients: Milk - 1 litre Sugar - 350 gm Cocoa powder - 25 gm Refined flour - 15 gm Cardamom - 5 nos Ghee - 1 tsp

Method : Remove the covering of the cardamom and grind the seeds in it.  Boil 1litre milk in a vessel till it reduces to  1/2 the quantity. Sieve sugar, cocoa powder and flour together.  Add this into the milk slowly and stir continuously. Keep boiling the mixture till bubbles come on top and becomes thick. Add 1/3 of ghee and stir well. Then slowly add rest of the ghee and keep stirring.  When the mixture leaves the sides of the vessel, remove from fire.  Add cardamom powder and immediately transfer the content to a greased vessel and keep for setting. When it cools, cut into desired shapes.

Pista Lassi

Ingredients :
Chilled Fresh Curds	-	2cups
Sugar	-	1tbs
Cardamom Powder	-	1/2tsp
Pistas	-	2-3nos
Pista Essence	-	2drops
Crushed Ice	-	1/2cup
Hot Milk	-	1tsp

Method of Preparation:

Coarsely grind pista. Dissolve sugar in curd.

Mix all the ingredients together. Blend well in an electric blender. Chill the lassi and serve.

Coconut Rice

Ingredients:

2 cups raw rice, wash, cook such that each grain is separate

10-12 fresh curry leaves

1 cup grated fresh coconut

Salt to taste

For seasoning:

1 tbsp coconut oil or 1/2 tbsp oil+ 1/2 tbsp ghee

1 tbsp channa dal

1 tsp urad dal

1 1/2 tbsps broken cashew nuts

1/2 tsp mustard seeds

1/4 tsp asafoetida

3-4 green chillis slit lengthwise

1 dry red chilli

7-8 fresh curry leaves

Method:

Þ    Spread the cooked rice on a wide plate and allows cooling. Season with salt and add fresh curry leaves. Keep aside.

Þ    Heat coconut oil (or) oil + ghee in a vessel, add mustard seeds and as they jump around, add the urad dal, channa dal and cashew nuts allow them to turn red.

Þ    Add the red chilli, green chillis, curry leaves and asafoetida and roast for a few seconds.

Þ    Add grated coconut and combine and sauté for 2-3 minutes on low flame. Turn off heat.

Þ    Add the seasoning to the rice and combine well.

Þ    Serve hot with pickle and papad.

Rava Pongal

Ingredients
» Rava 1 cup 
» Moong Dal 1/2 cup 
» Cashew Nuts 10 no
» Ghee 4 tbs 
» Curry Leaves 
» Chopped Ginger 1 tsp 
» Black peppercorn 1 tsp 
» Cumin Seeds 1 tsp 
» Salt to taste 

Method
1. Fry the rava without any oil till raw smell goes off. 
2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them. 
3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside. 
4. Pressure cook the moong dal with 1 cup of water. 
5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water. 
6. Add the required salt. 
7. Allow this to boil well. 
8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely. 
9. While the rava is being cooked add the ghee little by little. 
10. Finally, add the coarsely powdered pepper and jeera and the fried cashew nuts, curry leaves and chopped ginger. 
11. This goes well with coconut chutney.