Blueberry Popsicle

Ingredients:-

• Frozen Blueberries - 1/2 cup
• Milk - 1 cup
• Sugar - 5 or 6 tbsp
• Vanilla extract - 1 tbsp

Preparation:-

1. Place all the ingredients into a blender and mix until well blended.
2. Pour into popsicle moulds.
3. Now place popsicle sticks in and freeze overnight, then enjoy.

Mutton Briyani (Thalapakattu Style)

Ingredients:-

• Mutton with bones - 1 lb
• Jeeraga samba/Basmati rice - 3 cups.
• Onion - 2 big
• Tomato - 2 nos
• Green chilles - 3 nos
• Bay leaves - 1
• Cardamom - 1
• Cashew nuts - 3or4 
• Cumin seeds - 1/2 tsp
• Red chilly powder - 1 tbsp
• Turmeric powder - 1 tbsp
• Lemon juice - 1 tbsp
• Yogurt - 2 tbsp
• Salt to taste
• Ghee - 3 tbsp
• Oil - 4 tbsp

To grind:-

• Mint , chopped- 1/2 cup
• Coriander leaves, chopped - 1/2 cup
• Green chillies - 2 nos
• Ginger - 2 inches
• Garlic pods - 5 or 6
• Small onion - 1
• Cloves - 1
• Cardamom - 1
• Mace - 1
• Cinnamon stick -1
• Star anise - 1

Preparation:-

• Pressure cook mutton with water, 1 tbsp of turmeric powder and 1 tbsp of salt for 5 whistle. Remove from flame and set aside.
• Wash  and soak the rice for 30 minutes. Keep it aside.
• In a blender, add mint, co.leaves, ginger, garlic, small onion, spices(cardamom, cloves, mace, cinnamon stick, star anise) and blend it until like a fine paste. Keep it aside.

• Heat oil in a briyani pan, add bay leaves, cardamom, cashew nuts and cumin seeds.
• Add chopped onion, tomato and green chillies and saute till tomato turns soft and mushy.
• Now add ground masala paste and saute till raw smell leaves.

• Add the boiled mutton pieces, red chilli powder and curd and stir to combine.
• Now add water and enough salt and mix well.
• Once it starts boiling ,add drained rice, lemon juice and ghee.
• Cook the rice in medium high heat till 75% water drained.
• Close with a lid and cook for 45 minutes on low heat. 
• Finally add 3 tbsp of ghee and garnish with coriander leaves and mint.
• Serve hot with Raita.

Mutton Masala Fry

Ingredients:-

• Mutton -1/2 kg
• Cumin seeds- 1/4 tsp
• Turmeric powder- 2tsp
• Onion finely chopped - 2 nos
• Coriander leaves-1/2 cup
• Chilly powder - 1/2 tbsp
• Coriander powder-1/2 tbsp
• Ginger garlic paste-1 1/2 tbsp
• Tomato finely - 2 nos
• Curry leaves- 2 sprigs
• Salt to taste
• Oil for frying

To Roast and Grind:-

• Cardamom - 1 nos
• Cloves - 1 nos
• Pepper - 1 tbsp
• Red Chilly - 2
• Curry leaves - 1 spring
• Small onion - 5 or 6 nos
• Garlic - 3 nos
• Cumin seeds - 1 tsp

Preparation:-

1. Wash and clean the mutton pieces.
2. Add ginger garlic paste, turmeric powder, red chilli powder, coriander powder, salt, 1/2 cup of water and pressure cook until it is cooked. 
3. Dry roast cardamom, cloves, pepper, red chilly, curry leaves, small onion, garlic and cumin seeds. Let it cool down and grind then into a fine paste.
4. Heat oil in a pan, add cumin seeds, curry leaves, ginger garlic paste, onion, and tomato. Fry for 5-6 mins.
5. Now add the ground paste and  saute until the raw smell disappears.
6. Add cooked mutton pieces and mix well.
7. Add the red chilly powder,coriander powder, turmeric powder, cumin powder and salt.
8. Cook for few minutes until all the water evaporates and turns dry.
9. Remove from flame and serve hot.

Carrot Halwa

Ingredients:-

• Grated Carrot - 1 cup
• Ghee - 3 tbsp
• Sugar - 3/4 cup
• Whole Milk/Condensed milk - 2 cups
• Nuts (Broken Cashew & Almond) - 1/4 cup
• Golden Raisin - 1 tbsp/ 6-8 nos
• Cardamom powder - 1 tbsp

Preparation:-

1. Peel and grate carrots.
2. Heat 1 tbsp of ghee in a non-stick pan. Add broken cashew nuts and raisin. Saute for a minute until slightly brown in color. keep aside.
3.  Heat remaining ghee in the same pan and add grated carrots and cardamom powder. Saute the carrots for about 5-10 minutes on medium heat.
4. Add sugar and milk  and then reduce the heat to low and continue to simmer until the carrots is fully cooked; keep stirring and Cook until all the water evaporated.
5. When it starts thickening add roasted nuts and raisins and mix and keep stirring the halwa for 2-3 minutes.
6. The halwa is done when ghee leaves the sides of the pan.
7. Remove from heat and transfer to a serving bowl.
8. Garnish with chopped nuts and serve warm. 

Chappati Pizza

Ingredients:-

Chappati Dough:-

• Wheat flour - 1 cup
• Olive oil - 1 tbsp
• Salt - 1/2 tbsp

Toppings for Pizza:-

• Tomato Sauce - 4 tbsp
• Grated Mozzarella cheese - 1/4 cup
• Capsicum - 1/4 cup
• Onion - 1/4 cup
• Tomato, sliced - 1
• Oregano - 1 tbsp

Preparation:-

1. Stir together wheat flour, salt, olive oil and water in a bowl until dough forms.

2. Cover with plastic wrap and let sit for 15-20 minutes.

3. Divide the dough into 4 equal pieces and make it into balls.

4. Using a rolling pin, roll each ball into a small round. 

5. Heat flat frying pan/Dosa tawa and cook chapathi on both sides.

6. Remove from flame and take 2 tbsp of tomato sauce and spread it around till the edge.

7. Sprinkle grated cheese on top of the sauce.

8. Spread capsicum, tomatoes and onions.

9. Finally sprinkle cheese and oregano on top.

10. Place pizza onto a microwave safe plate. 

11. Microwave on high for 1 to 2 minutes, until cheese melts.

12. Serve hot.

Simple Alfredo Broccoli Pasta

Ingredients:-

• Penne pasta- 1 cup
• Broccoli - 1/2 cup (cooked and lightly chopped broccoli)
• Olive oil - 2 tbsp
• All purpose flour - 1 tbsp
• Garlic - 3 cloves(finely chopped)
• Onion - 1 (minced)
• Dried thyme - 1/4 tbsp
• Pepper powder- 1 tbsp
• Alfredo sauce( Bertolli pasta sauce) - 1/4 cup or 4-5 tbsp
• Salt to taste

Preparation:-

1. Heat water in a large pot. Add pasta and salt.
2. Cook until the pasta is done and drain it.Set aside.
3. Steam the broccoli until it turns tender. Set aside.
4. Heat olive oil in a pan, add garlic and onion. Saute for a minute.
5. Now add Alfredo sauce, thyme, pepper powder,cooked pasta, steamed broccoli and all purpose flour. Stir everything until well mixed.
6. Serve the pasta with Alfredo sauce over the top.  

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.