Broccoli Cutlet

Ingredients:-

• Broccoli - 20 florets 
• Potato - 2 (cooked and mashed)
• Onion - 1 big (finely chopped)
• Garlic - 3 cloves (grated)
• Red Chilly powder - 1 tbsp
• Turmeric powder- 1/4 tbsp
• Cumin Powder - 1/4 tbsp
• All purpose flour - 1 tbsp
• Bread crumbs - 1 tbsp
• Corn flour - 3 tbsp
• Oil - to roast
• Salt to taste

Preparation:-

1. Pressure cook the potatoes for 2-3 whistles. Peel and mash it.
2.  Place the chopped broccoli in a mixer. Pulse until small pieces remain. 
3. Heat oil in a pan, add grated garlic, onion, red chilly powder, grated broccoli, turmeric powder, cumin powder and salt. Saute them until broccoli becomes tender. 
4. Now transfer the broccoli mixture to a bowl and add all purpose flour, corn flour and mashed potatoes to it. Mix well and make a medium thick dough. 
5. Make the broccoli mixture into small balls and roll them on bread crumbs and flatten them slightly.
6.  Heat the non-stick tawa and spread little bit of oil.
7. Place cutlet on the hot tawa and cook until both sides are crispy.
8. Serve hot with tomato sauce or green chutney.

Broccoli Pakora

Ingredients:-

• Broccoli florets - 15 or 20 nos
• Besan / Gram flour - 1 cup (10 tsp)
• Rice flour - 1 tsp
• Red chilly powder - 1/2 tsp
• Fennel powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Grated garlic -  1 tsp
• Turmeric powder - 1/4 tsp
• Pinch of asafoetida
• Oil for deep fry
• Salt as per taste
• Baking soda - a pinch

Preparation:-

1.  Wash and dry the broccoli florets. 
2.  In a bowl, mix gram flour, rice flour, red chilly powder, fennel powder, cumin powder, grated  garlic, salt, asafoetida, turmeric powder and baking soda.
3.  Then add water to make a smooth batter. Set aside
4. Heat oil in a wok. 
5. When oil is hot, dip the broccoli florets in the batter and drop them one by one into the hot oil slowly.
6. Flip and fry until it turns golden brown in color.
7. Remove from heat and set aside to drain on paper towel.
8. Serve with any dip or chutney.

Flying Fish Curry / Kola Meen Kuzhambu

Ingredients:-

• Flying Fish - 4 
• Shallots / Small onion, chopped- 8 to 10 
• Green chilly- 3 nos
• Tomato, chopped - 1 nos
• Garlic pods, chopped - 8 nos
• Tamarind - a small lemon sized ball 
• Chilli powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1/4tsp
• Curry leaves- 10 to 15
• Cumin seeds - 1/2 spoon
• Fenugreek seeds - 1/2 spoon 
• Mustard - 1/2 spoon 
• Salt - 1/4 tsp
• Oil - 3 tsp

To Grind:-

• Cumin Seeds - 1/2 tsp
• Fennel seeds- 1/2 tsp
• Grated coconut- 1 cup (1/2 of a coconut)
• Shallots / Small onion - 5

Preparations:-
a) Remove the heads from the fish, clean the skin and wash them well and cut them into small pieces.

b)For coconut tamarind mixture:-

1. Now in a blender, add cumin seeds, fennel seeds, grated coconut and shallots. Grind to fine paste with 3 tsp of water. Set aside.
2. Soak tamarind in a cup of water for 15 to 20 minutes. After it gets soaked well, mash it with your fingers and extract the tamarind juice (discard the pulp) . Set aside.
3.  In a wide pan, add the tamarind juice, 3 cups of water, coconut paste, red chilli powder and coriander powder, turmeric powder , salt and mix well. set aside. 

c) For the curry:-
1.  In pan/wok, add oil, and when the oil is hot, add mustard seeds and let it splutter. Then add fenugreek seeds, curry leaves,chopped garlic, chopped onions,chopped green chilly, chopped tomato and saute well until the onions turn slightly brownish.

2. When they are soft , add coconut tamarind mixture and stir well.
3. Add the fish pieces and Cook in low flame for about 30 minutes until the curry becomes thick.

4. Switch off the flame and garnish with curry leaves/ coriander leaves.

Onion Uthappam

Ingredients:-
Dosa Batter - 1 cup
Onion, finely chopped - 1 nos
Green chilly, finely chopped - 1 nos
Oil/Ghee - 2 tsp

Preparation:-
1. Heat oil in a tawa.
2. Spread a ladle full of batter to thick dosa.

3. Sprinkle chopped onion and green chilly.

4. Drizzle a little oil/ghee around the uttapam and cook for 2-3 minutes.
5. Turn uttapam and cook on the other side for a minute.
6. Serve uttapam with chutney or sambar.

Tomato Garlic Chutney

Ingredients:-
Tomato - 1 , cubed
Garlic cloves -6 or 8 nos
Shallots(Small onion)- 4 or 5 nos
Dry red chillies - 4 or 5 nos
Salt to taste

To Temper:-
Mustard seeds-1tsp
Curry leaves - few
Hing - 1/4 tsp
Oil - 1 tsp

Preparation:-
1. Heat oil in a Vessel.
2. Add dry red chillies and garlic cloves and saute for a minutes.
3. Then add shallots and tomato. Saute until tomato turns soft.
4. Turn off the stove and let it cool completely.
5. Blend the tomato garlic mixture till coarse.
6. Heat the same pan with oil.
7. Add mustard seeds. When they splutter, add curry leaves and hing and turn off heat.
8. Pour this tempering over the chutney and mix well.
9. Serve with idli or dosa.

Oats Porridge / Oats Kanji

Ingredients:-

• Oats - 3 or 4 tsp
• Onion, chopped - 1nos
• Tomato, chopped - 1 nos
• Green chilly, chopped - 1 nos
• Grated ginger garlic - 1 tsp
• Mixed Veggies, Chopped - 1 cup (Carrot, beans, Corn and peas)
• Milk - 1/2 cup
• Pepper powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Chilly powder - 1/2 tsp
• Cilantro, chopped - 2 handful
• Curry leaves - 1 spring
• Water - 2 cups
• Ghee - 1 tsp
• Oil - 1 tsp
• Salt - to taste 

Preparation:-
1. Heat a pan with oil, add grated ginger garlic and curry leaves. Saute for a minute.
2. Add green chilly, onion and tomato. Saute till onions turn translucent.
3. Then add mixed veggies and saute until raw smell leaves.
4. Add oats, saute for a couple of minutes.
5. Add 2 cups of water ,combine well and cook for 5 more minutes.
6. Add chilly powder, turmeric powder  and salt. Mix it well.
7. Now add milk , combine well and cook for a minute.
8. Finally add pepper powder and Ghee.
9. Garnish with cilantro.
10. Remove the porridge from the heat.
11. Serve hot.

Mango Ginger Chutney/Manga Inji Thokku

Ingredients:-

• Mango Ginger/Manga Inji - 500 grams
• Mustard seeds - 2 tsp
• Red Chilly powder - 2 tsp
• Fenugreek powder - 1/4 tsp
• Green Chilly - 2 nos
• Asafoetida - 1/2 tsp
• Tamarind Paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Jaggery - 1 tsp
• Curry leaves - 2 spring
• Gingerly oil - 5 or 6 tsp
• Salt to tast

Preparation:-

1. Wash and scrap the skin of Mango ginger/ Manga Inji well.

2. Cut the mango ginger into pieces and wash again well.

3. Grind it to a fine paste. Set aside.

4. Heat oil in a pan, add mustard seeds.

5. When mustard seeds crackle, add asafoetida, curry leaves and green chilly and saute on medium flame for 3 minutes.

6. Then add the ground mango ginger paste and tamarind paste and saute for a minute.

7. Now add red chillly powder, fenugreek powder, turmeric powder, jaggery and salt. Mix it well.

8. Pour 2 tsp of gingerly oil and saute it until it leaves the oil floats on top.

9. Turn off the flame and allow the Chutney/Thokku to cool.

10. Store it in a glass bottle or air tight container.

11. Serve it with rice, idli, dosa, Chappati, Baji,Boonda, Adai etc.

Vegetable Chapati Noodles

Ingredients:-

• Chapati - 5 nos
• Onion, chopped lengthwise - 2 nos
• Green chilly, finely chopped - 1 nos
• Crushed Ginger garlic - 1 tsp
• Carrot, chopped lengthwise- 1
• Beans , chopped lengthwise - 1/4 cup
• Red chilly powder / Red chilly flakes - 1 tsp
• Pepper powder - 1/4 tsp
• Cumin powder - 1/4 tsp
• Soya Sauce - 1 tsp
• Tomato Sauce - 1 tsp
• Coriander leaves , chopped - 2 tsp
• Salt to taste
• Oil - 1 tsp

Preparation:-
  

     1. Stack the 3-4 chapati's and cut into 4 quarters. Then cut each quarters into thin long strips. Set aside.

     2. Heat oil in a pan. 
     3. Add onion , Green chilly and crushed ginger garlic and fry for a minute.
     4. Then add carrot and beans and saute for a minute.
     5. Add soya sauce, tomato sauce, pepper powder and salt. Mix well.      

     6. Now add chopped chapati's and toss well in high flame.
     7. Garnish with Coriander leaves/spring onion and serve immediately.  
   

Thuthuvalai Keerai Thuvaiyal/ Trilobatum Leaves Chutney

"Thuthuvalai Leaves/Trilobatum Leaves is an herb used to treat the cold, cough and asthma."

Ingredients:-

• Thoothuvalai Keerai / Trilobatum Leaves - 1 cup
• Dry Red Chilli - 3 nos
• Channa dal/Kadalai Paruppu - 1 tsp
• Urad dal - 1 tsp
• Mustard seeds - 1 tsp
• Small Garlic pods - 2 or 3 nos
• Small onion - 3 or 5 nos
• Tamarind - 1 lemon size
• Curry leaves - 2 spring
• Coriander leaves , chopped - 1/4 cup
• Grated Coconut - 1/4 cup
• Salt 

Preparation:-

Cleaning:-

1. Thoothuvalai Keerai / Trilobatum Leaves will be full of small thorns. So remove it carefully.
2.  Wash the leaves under running tap water. Set aside.  

To Make Thuvaiyal/Chutney:

1. Heat a tsp of oil in a pan/kadai.
2. Add mustard seeds, curry leaves and broken red chilies, urad dal and channa dal. Saute until it becomes golden brown color.
3. Now add chopped onions and garlic flakes. Saute for a min.
4. Add grated coconut and tamarind. Saute for a min on low flame.
5. Then add washed herb/keerai and chopped coriander leaves. cook for a min.
6. Remove from the heat and allow to cool.
7. Grind in a mixer adding little water and salt. Blend it well.
8.  Serve with idli, dosa or rice. 

Tomato Pickle

Ingredients:-
Tomatoes, chopped- 20 nos
Turmeric powder - 1 tsp
Tamarind water - 1 cup (adjust to suit your taste, discard the pulp)
Salt as needed

Roast and powder:-
Red chili - 7 or 8 nos
Methi seeds - 1tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp

Seasoning:-
Oil - 4 tsp
Curry leaves- 2 sprig
Mustard seeds - 1 tsp
Garlic cloves - 10 or 12 nos
Broken Red chilli - 4 nos
Pinch of hing

Preparation:-
1. Wash tomatoes and leave them aside to dry.
2. Soak tamarind in enough warm water to immerse it. set aside.
3. Dry roast red chillies, fenugreek seeds, cumin seeds and mustard seeds on a low flame. Set aside to     cool.
4. Powder the roasted ingredients.Set aside.

5. Chop tomatoes and fry them with salt and turmeric on a medium flame till they turns mushy.
6. Add tamarind water to the cooked tomatoes and fry until it turns to thicken.

7. Add grounded spicy powder to this mixture and mix well.
8. Heat a pan with 2 tbsp of oil, add mustard seeds , fry till they splutter, add garlic, broken red    chilies and curry leaves.

9.  Add this seasioning to cooked tomatoes and mix well.
10. Then add rest of the oil to the pickle  and mix well.
11. Allow to cool and store in a glass bottle in the refrigerator.
12. Eat with plain rice, sambar rice or chapati etc.

Layered Peach Salad

Ingredients:-

For the Salad:-
Corn - 1 cup
Tomato , diced  - 1 cup
Frozen peas  -  1 cup
Lettuce, shredded - 1 cup
Boiled Lima beans - 1 cup
Red Cabbage, shredded- 1 cup
Capsicum, diced - 1 cup
Peach, sliced - 1

For the Dressing:-
Lemon juice - 1 cup
Pepper powder-1 cup
Olive oil - 1 tsp
Mayonnaise - 2 tsp
Salt - 1/4 tsp

Preparation:-

1. In a glass bowl, transfer the corn to a glass bowl and spread evenly to form the bottom layer.
2. Continue making the next layer with the tomatoes, followed by peas, peach, boiled lima beans, lettuce, red cabbage and onion.
3.  Pour dressing over top and set aside until layers are soaked through, about 5 minutes.
4. Cover and chill at least 1 hour.
5. Before serving, garnish with peach slices and lemon slices.

Tilapia Sandwich

Ingredients:-
Tilapia fillets - 1
Sandwich bread - 1
Lettuce - 1 leaf
Spinach - handfull
Onion, sliced - 1 nos
Cheddar cheese - 4 tsp
Bread crumbs - 1/2 cup
Beaten egg - 1 
Olive oil for deep frying

To marinate Tilapia:-
Pepper powder - 1 tsp
Corn powder - 1 tsp
Lime juice - 1 tsp
Red chilli paste - 1 tsp
Garlic paste - 1 tsp
Salt

Preparation:-

To prepare Fried Tilapia:-

1. Combine all the ingredients given under " To marinate Tilapia"  and mix well .Cover and place in a refrigerator for 1 hour. 
2. Heat oil in a wok.
3. Dip the tilapia in the beaten egg and dredge in the bread crumbs.
4. Now drop tilapia  in medium heat oil and fry for 2 minutes each side until well cooked and drain it in a kitchen towel.

To prepare Sandwich:-

1.  Spread about 4 teaspoons of cheddar cheese on bottom of bread. Top with  tilapia fillet. Arrange onion evenly over fish; top with lettuce and spinach and top of bread.

Brunch Style Portobello Mushroom

Ingredients:-
Portobello Mushroom - 1 nos

Shredded Cheddar Cheese - 1/4 cup
Fresh Onion rings - 6 or 8 nos
Bread curmbs - 3 tsp
Dried Parsley Flakes - 1 tsp
Fresh Spinach- 1 cup
Tomato Sauce - 1 tsp
Red chilly Sauce - 1 tsp
Grated Garlic - 1 tsp
Pepper Powder - 1 tsp
Olive oil - 1 tsp
Egg - 1
Salt

Preparation:-

1. Preheat your oven to 350 degrees F.
2. Clean and remove the stems and gills from the mushroom and discard. 
3. Arrange the mushroom  on a nonstick baking pan and drizzle about a tablespoon of  olive oil inside the mushroom and sprinkle salt & pepper to taste.
4. In a bowl, combine spinach, tomato sauce, chilly sauce, grated garlic, salt and pepper and mix well. set aside.
5. Fill the mushroom cap with the spinach mixture then top with the breadcrumb, fresh onion rings and cheddar cheese.
6. Bake for 15 to 20 mins or until mushroom is tender and the breadcrumbs are golden and crisp. Set aside.
7. Heat oil in a pan, crack the egg gently into the pan and sprinkle salt and pepper for taste. Cook until the white starts to set. 
8. Place the baked mushroom  in the center of a plate. Top with Fried Egg/Poached egg and sprinkle with dried parsley flakes.
9. Serve immediately.  

Cauliflower Crust Pizza

Ingredients:-

Crust:-
Steamed Cauliflower - 1 cup
All purpose flour - 1/2 cup
Egg ( beaten) - 1
Grated garlic - 3 nos 
Italian Seasioning - 1 tsp
Shredded mozzarella cheese - 1 cup
Yeast - 1 tsp
Salt to taste
Olive oil

Toppings:-
Tomato sauce - 2 tsp
Jalapenos - 1 , chopped
Sliced Red onions - 1 
Shredded mozzarella cheese - 1 cup

Preparation:-
1. Preheat oven to 350 degrees.
2. Place steamed cauliflower in a blender. Pulse until is well blended. 
3. In a bowl, combine blended cauliflower , egg, all purpose flour, shredded mozzarella cheese, yeast, grated garlic, Italian seasioning and salt. Mix well.
4. The dough will be thick and roll it into a thin circle.

5. Bake the crust for about 25-30 minutes.
6. Once the crust is cooked , remove from oven and Spread tomato sauce on crust.

7. Place on toppings with jalapenos , onion and tomatoes.Sprinkle with Shredded cheese and bake for 10-15 minutes or until cheese is melted. 
8. Top with spinach.
9. Cut into Slices and serve immediately !