Blueberry Lassi

Ingredients:-

• Blueberries - 1 cup
• Yogurt - 1/2 cup
• Honey or Sugar - 2 tbsp
• Vanilla extract - 2 drops
• Salt - a pinch
• Ice cubes - 2

Preparation:-

• Put all ingredients in a blender. Mix until smooth.

• Transfer to a serving glass and serve immediately. 

Mixed Vegetable Kachori | Mixed Vegetable Stuffed Poori

Ingredients:-

1. For Poori dough:-

• Wheat flour - 2 cups
• Warm water as needed
• Salt - 1tbsp
• Oil - 1 tbsp

2. For Stuffing:-

• Mixed Vegetable [Carrot, cabbage & beans(leema Beans)]-1 cup, finely chopped
• Onion - 1 finely chopped
• Tomato - 1 
• Green chillies- 1
• Garlic - 1 pods, finely chopped
• Curry leaves - 1 spring
• Mustard seeds-1 tbsp
• Cumin seeds - 1/2 tbsp
• Fennel seeds - 1/2 tbsp
• Chilli powder- 1 tbsp
• Garam masala powder - 1/2 tbsp
• Turmeric powder - 1/4 tbsp
• Salt as needed
• Oil for sauteing and deep frying.

Preparation:-

1. To make Stuffing:- 

• Heat oil in a pan, add mustard seeds, cumin seeds, fennel seeds, curry leaves, green chilli and chopped garlic. Saute it for a minute.

• Add onion and tomato. Cook 1 minute or until very soft, stirring frequently.

• Now add Finely Chopped vegetables and salt.stir fry 5 to 7 minutes.

• Then add chilli powder, garam masala and turmeric powder. stir-fry or until vegetables are tender.

• Turn off the flame and kachori/stuffing is ready.
• Keep it aside.

2. To making Poori dough:-

• Combine wheat flour, warm water and salt in a large bowl. 
• Add a little oil at a time and knead to form a dough.
• Once the dough is ready keep it aside to rest for 5-10 minutes. 

• Now take a small sized ball on rolling board and roll it into poori. 
• Roll all the pooris and keep it aside.

3. To make Kachori/ Stuffed poori:-

• Place 1 or 2 tbsp of kachori/stuffing at the center of each rolled out poori.
• Lift the edges of poori and bring it together to seal.

• Now roll out each stuffed poori's.
• Repeat the process with all the batches.

• Heat oil for deep frying in a wok/kadai.
• When oil is hot, slowly drop a rolled kachori into oil.

• When it turns golden, flip over and cook till the other side also becomes golden brown. 
• Remove onto absorbent paper. Fry the remaining pooris the same way. 
• Serve hot.

King Fish Fry / Vanjaram Meen Varuval

Ingredients:-

• King Fish/Vanjaram fish - 1 big size
• Red Chilli Powder - 1 tbsp
• Coriander powder - 1tbsp
• Turmeric powder - 1/4 tbsp
• Lemon juice - 3 tbsp
• Corn flour - 1tbsp
• Crushed garlic - 1 tbsp
• Finely chopped curry leaves - 1 spring
• Salt as needed
• Oil for fry

Preparation:-

• Wash fish and drain it.

• Combine red chilli powder, coriander powder, turmeric powder, corn flour,lemon juice, crushed garlic, chopped curry leaves and salt together. 

• Sprinkle water and mix into thick paste and coat the fish piece with this paste.
• Let marinate 1 hour at room temperature.
• Heat a pan with oil. Fry fish pieces on medium heat.

• Flip to the other side carefully and continue cooking until its done.
• Remove from flame.
• Drizzle some lemon juice and serve hot.

Ennai Kathirikkai Kuzhambu ( Oil Roasted Eggplant Curry)

Ingredients:-

• Whole Eggplant- 4 nos
• Small onion - 6 or 8 nos
• Tomato - 1 
• Green chillies - 3 nos
• Garlic pods - 4 or 6 nos
• Mustard seeds - 1 tbsp
• Curry leaves - few
• Tamarind juice  - 1/2 cup
• Sambar powder - 1 tbsp
• Turmeric powder - 1/2 tbsp
• Salt as needed
• Sesame oil - 1 tbsp
• Oil - 2 tbsp

Masala to Grind:-

• Pepper corn - 1 tbsp
• Bengal gram l/kadala parupu - 2 tbsp
• Coriander seeds - 2 tbsp
• Red chilli - 1
• Shredded coconut - 3 tbsp

Preparation:-

1. To Make Masala:-

• Dry roast the pepper corn, bengal gram, coriander seeds, red chilli and shredded coconut. Let it cool and grind the mixture into fine paste. Keep it aside.   

2. To Roast Eggplant:-

• Wash brinjal and cut the stem off and slit brinjal into 4 keeping the bottom portion in tact.

• Heat sesame oil and fry the eggplants until it becomes tender. Keep it aside.

3. To make curry:-

• Heat oil in a pan. 
• Add mustard seeds, curry leaves, green chillies and garlic pods. Saute  for a couple of minutes.
• Add chopped onion, tomato and  salt until it becomes translucent. 

•  Now add ground paste,  turmeric powder, sambar powder, tamarind juiceand  1/2 cup of water. Mix well and saute for 2 to 3 minutes over medium heat. 

• Bring it to a boil over medium heat and turn off the heat. 

• Serve hot with Steamed rice.

 

Mutton Dum Briyani

Ingredients:-

• Mutton - 1 kg / 2 lbs
• Basmati rice/ zeeraga samba rice - 4 cups
• Onion, sliced - 2 large
• Tomato - 2 nos
• Green chillies, slit - 3 or 5 nos
• Fresh Ginger garlic - 2 tbsp
• Red Chilli powder - 1 tbsp
• Mint leaves - 1/4 cup, chopped
• Coriander leaves - 1/4 cup, chopped
• Curd/Yogurt - 4 tbsp
• Oil - 2 tbsp
• Ghee - 4 tbsp
• Water - 4 cups
• Salt to taste

To Grind:-

• Cumin seeds - 1/4 tbsp
• Poppy seeds - 1/4 tbsp
• Fennel seeds - 1/4 tbsp
• Cashew nuts - 5 nos

For Briyani Spices:-

• Cinnamon stick - 1
• Bay leaves - 1
• Cloves - 1
• Cardamom - 1
• Star Anise - 1
• Mace/Javitri - 1

Preparation:-

• Wash rice well in water and soak in water for 20 to 30 minutes. Set aside. 

• In a pressure cooker, add mutton, turmeric powder and salt and mix well. Add in 4 cups of water, cover and pressure cook it for 5 to 6 whistle. Simmer for 15 mins. Set aside.   

• Grind the fennel seeds, cumin seeds, cashew nuts and poppy seeds into a smooth paste. Set aside.  

• Heat oil and ghee in a vessel add bay leaves, star anise, mace, clove, cinnamon and cardamom, and add onion and green chillies. Fry till it becomes light brown.

• Now add ginger garlic paste, blended paste and salt, saute well. 

• Then add the tomatoes and sauté them well till they are cooked.
• Now add half of the coriander leaves and mint leaves.Saute for a minute.

• Then add cooked meat, red chilli powder and curd and fry for few more minutes.

• Now add 4 cups of water and salt and mix well. 

• Cover with lid and cook it medium low heat. When its boiled, add drained rice and Mix well.
• Once the water is absorbed and the rice is 80% cooked.  

• Place this vessel over a hot tawa and dum cook it for about 20 to 30 minutes on a medium to low flame until the rice is tender.    

• Turn Off the stove. Let the biryani rest in the pot for about 10 minutes.
• Biryani can be served with onion tomato raita and any gravy.

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.