Mango Lassi

Mango lassi is sweet and chilled beverage in Indian Food Restaurants. I used canned mango pulp which is available in Indian Grocery Stores. I do not get fresh mangoes all the times. If you have mango pulp, you can make it all the time whenever you need to drink. You can store the mango pulp in refrigerator. 
" You can make a lassi with various fruits. Lassi is supposed to be thick and creamy".

Ingredients:-

• Mango pulp - 1 cup
• Yogurt - 2 cups
• Sugar - 10 tbsp
• Salt - a pinch
• Vanilla extract - 1 tbsp
• Water - 1 cup

Preparation:-

1. Place all ingredients in a blender. 
2. Blend until smooth.
3. Transfer to serving glassess.
4. Serve chilled.

Chicken Money Bags( Thung Thong)

Tung Tong are a tasty Thai appetizer that are usually served with a sweet chilli sauce or plum sauce. These are also called Money Bags due to their appearance. It's crispy and deep-fried pastry purses filled with a mixture of minced chicken, minced prawn and minced mushroom. I always buy my pastry sheets from Asian stores.

Ingredients:-

• Chicken Filling - 1 cup
• Square wonton wrappers/Spring rolls- 12 nos
• Chives/Spring onion - 1 bunch
• Oil for deep frying
• Sweet chilli sauce to serve

Preparation:-

• Place 1 wrapper on a flat surface. 

• Spoon 1  teaspoon chicken mixture in centre of wrapper. 
• Brush edge with cold water. Fold up sides to form a pouch. Pinch to enclose filling. 
• Tie with a chive to secure.

•  Repeat with remaining wrappers, chicken mixture and chives.

• Heat oil in wok or large saucepan; deep-fry money bags, in batches, until crisp and browned lightly. 
• Drain on absorbent paper.
• Serve with dipping sauce.

Nethili Karuvadu Fry/ Dried Anchovy Fish Fry

Ingredients:-

Dried Anchovy fish / Nethil karuvadu - 1 cup or 100 grams

Garlic, chopped - 8 or 10 pods

Curry leaves - few

Cumin seeds - 1 tbsp

Dried red chillies - 3

Red chilli powder - 1 tbsp

Turmeric powder - 1/4 tbsp

Salt to taste

Oil

Preparation:-

• Remove head and clean the fish well. Set them aside.
• Heat oil n a pan/ kadai. Add cumin seeds, curry leaves and broken dried red chillies.
• When its splutter, add chopped garlic and  saute them for a minute.
• Now add dried anchovy fish/ nethili, turmeric powder, red chilli powder and salt. Fry them for 10 - 15 minutes till it becomes crispy.
• Transfer them to the plate and serve hot.

Chicken Filling

Ingredients:-

• Boneless chicken- 200 gms
• Capsicum, finely chopped - 1/2 cup
• Tomato- 1 nos
• Onion, finely chopped - 1 big
• Garlic pods, minced- 8 nos
• Ginger, minced- 1 tbsp
• Pepper powder- 1/4 tbsp
• Cumin powder - 1/2 tbsp
• Red Chilli powder- 1 tbsp
• Lemon juice - 1 tbsp
• Salt to taste
• Olive oil

Preparation:-

• Heat olive oil in a non-stick pan, add minced ginger, minced garlic, onions and stir fry until they're translucent. 

•  Add the chopped capsicum and chopped tomatoes, stir-fry for about 5mins until they start to soften.

• Add minced chicken and saute for a minute.

• Now add cumin seeds, red chilli powder, pepper powder and salt. Keep stirring until they start browning.

• Finally add  lemon juice into the mixture and Mix well.
• Turn off the heat and use as needed!

Nethili Karuvadu Kuzhambu/ Dried Anchovy Fish Curry

Ingredients:-

• Dried Anchovy fish / Nethil karuvadu - 1 cup or 100 grams
• Vazhaikai/ Plaintain - 1, cut into large dice
• Small onion/shallots - 8 or 10 
• Green chillies-3
• Tomato - 1 big
• Garlic pods - 6 or 8
• Red chilli powder - 1 tbsp
• Coriander powder - 1/2 tbsp
• Curry powder - 2 tbsp
• Turmeric powder - 1/4 tbsp
• Tamarind water - 1 cup
• Salt to taste

To Temper:-

• Mustard seeds - 1 tbsp
• Fenugreek seedss - 1/4 tbsp
• cumin seeds - 1/2 tbsp
• Curry leaves - few
• Garlic - 3 nos
• Pepper Corns - 1 tbsp
• Oil

Preparation:-

1. Clean the dried fish:-

Remove the head and tail. Clean it with salt and turmeric powder and wash in running                         tap water. Set them aside.

2. To make Nethili Karuvadu Kuzhambu/ Dried Anchovy Fish curry:-

• Crush the garlic and pepper Corns together to form a powder. Set aside.
• Heat oil in a pan /kadhai. Temper mustard seeds, fenugreek seeds, cumin seeds, curry leaves and green chillies. 

• Add crushed garlic pepper mixture, garlic, onion, and tomato. Cook it for a min on low flame. 

• Then add tamarind water and bring this to boil.

• Now add red chilli powder, curry powder, coriander powder, turmeric powder and salt.
  Cook it for 10 mins till masala is cooked well. 

• Now addvazhaikai/plantain and Nethili/ Dried fish and . Mix well. 

• Let them cook for a while. When oil shows up on sides, remove from heat.
• Serve hot with steamed rice.

Orange Milkshake

Ingredients:-

• Fresh orange- 2 
• Whole Milk - 1 cup
• Vanilla extract - 2 tbsp
• Sugar - 5 tbsp
• Salt - a pinch

Preparation:-

1. Combine orange segments, sugar and salt  in a blender until smooth.
2. Filter them with the strainer .
3. Now blend this orange mixture, vanilla extract and 1 cup of warm milk until smooth.
4. Pour into a glass and refrigerate up to 2 hours.
5. Serve chilled.
   

Egg Rolls

Ingredients:-

• Spring roll pastry 
• Oil for deep fry

Filling:-

• Egg - 6 nos
• Capsicum, chopped -  1 nos / 1/2 cup
• Cabbage, shredded - 1 cup
• Grated fresh ginger - 1 tbsp
• Pepper powder - 1 tbsp
• Turmeric powder - 1/4 tbsp
• Salt to taste
• Olive Oil - 1 tbsp

Preparation:-

To make the filling:-

• In a large saute pan or wok, heat oil, add grated ginger, cabbage and capsicum and  stir-fry the vegetables for about 2 minutes.

• Now add  pepper powder, turmeric powder,salt and egg and  stirring frequently. Set aside.

To make rolls:-

• Place 2 tablespoons of the filling in a straightline across the bottom  of the wrapper.

• Fold the sides and the bottom and then tightly roll the egg roll towards the unfolded corner.

• In a large wok or saucepan over high heat, heat cooking oil.
• When it's hot, drop egg rolls into the oil and allow them to cook for 2-3 minutes or until the rolls are golden brown. 

•  Remove the egg rolls to a paper-towel-covered plate to allow them to drain. 
• Serve hot.

Murungai Keerai Poriyal / Drumstick Leaves Stir Fry

Ingredients:-

• Murungai Keerai / Drumstick Leaves - 1 bunch or 1 large bowl
• Small onion/ shallots, chopped - 5 or 6 nos
• Dried Red chilli - 3 nos
• Curry leaves - few
• Mustard seeds- 1 tbsp
• Boiled moong dal - 2 or 3 tbsp
• Asafoetida - a pinch
• Coconut, shredded- 1/4 tbsp
• Salt to taste
• Oil - 2 tbsp

Preparation:-

• Remove the leaves from the stalks. Wash and clean the leaves. Set aside. 

• Heat oil in a kadai/wok. Add mustard seeds and asafoetida. Let it splutter.
• Add broken dry red chili, curry leaves and onion and saute until it becomes light brown.  

• Now add drumstick leaves, boiled moong dal and salt. Saute for few mins or cook till the leaves are tender.
• Finally add coconut and mix well, saute for another minute.

• Remove from flame and serve hot with rice and sambar.