Chole (Channa) Masala

Ingredients:-
Channa /White Chickpeas - 1 cup
Bay leaf - 1
Cinnamon - 1
Cardamom - 1
Cloves - 1
Cumin seeds - 1 tsp
Curry leaves - 1 spring
Green chilly - 1 or 2
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Salt

To Roast and Grind:-
Onion - 1 big
Tomato - 1
Green chilli - 1
Garlic - 5 or 6 cloves
Ginger - 1 tsp chopped

Preparation:-

1. Soak the Channa Dal for 4 or 5 hrs.
2. Pressure cook the Soaked Channa dal for 3 whistles until they are soft . Drain and keep aside.
3. Heat a 1 tsp of oil in a pan. Add Chopped Onion, Tomato, garlic, ginger  and green chilli. Saute for few more minutes .Let it Cool and Grind it until like a paste. Set aside.
4. Heat oil in pan. Add cumin seeds, bay leaf, cinnamon, cardamom , cloves, curry leaves and green chilli. Fry for 2 -3 minutes.
5. Then Add the grounded paste followed by chilli powder, coriander powder, turmeric powder , garam masala and salt. let it cook for 4-5 minutes or until raw smell goes.
6. Add cooked Channa dal and 1 cup of water and mix well.
7. Cook  for 10-15 minutes on medium flame.
8. Garnish with fresh chopped onion and coriander leaves.

Onion Roll Egg Sandwich

Ingredients:-
Onion hamburger buns - 1
Red onion ring slices - 2 or 3 pieces
Sliced Tomato - 2 or 3 pieces
Sliced Capsicum - 2 or 3 pieces
Lettuce -
Mayonnaise - 1 tsp
Egg - 2 

Turmeric powder - 1tsp
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Olive oil - 1 tsp
Salt 

Preparation:-

1. Take a bowl, beat the egg along with the pepper powder,turmeric powder,cumin powder and salt. set aside.
2. Heat olive oil in a large skillet. pour the egg mixture. cook it on medium flame.Turn over the egg and fry until done. Keep it aside.
3. Toast the bun. 
4. Once the buns have toasted,spread the mayonnaise and place the egg on the bun, top with Capsicum, tomato . lettuce and onion rings and top of bun. 
5. Serve.

Brinjal Garlic Kara Kuzhambu

Ingredients:-

Eggplants - 2 to 3 sliced thickly

Small onion - 8 or 10

Garlic  -6 or 8 cloves 

Tomato 1 big chopped finely

Tamarind extract - 1 cup

Coriander powder - 1 tsp

Chili powder  -1 tsp

Turmeric powder-1/2 tsp

Sesame oil - 2 tsp

Jaggery -1 tbsp

For Seasioning:-

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Curry leaves - 1 sprig

Broken Red chilli - 1

To Roast and Grind :-

Cumin seeds - 1 tsp

Pepper - 1/4 tsp

Channa dal - 1 tsp

Coconut - 2 or 3 tsp ( Preferrably Fresh)

Preparation:-

1. Soak tamarind in a cup of water for 10 mins. Extract tamarind juice from the soaked tamarind. Keep aside.
2. Roast the ingredients given for  roasting and grind it to a smooth paste and keep aside.
3. Heat Oil in a Kadai and crackle mustard seeds, cumin seeds and Fenugreek seeds. 
4. Add curry leaves, Broken Red chilli , small onion and garlic. Saute  them well.
5. Now add chopped tomato, followed by Eggplant. Fry for a couple of minutes.
6. Then add Chilli powder, Coriander powder and turmeric powder. Fry well.
7. And add the tamarind juice and add 1 cup of water ,enough salt .Cover and cook on medium flame.
8. Finally add Grounded paste and jaggery. Cook for few more minutes or till oil starts separates from the curry.
9. Pour the seasame oil on top and remove from heat.

Chicken Fry

Ingredients:-
Chicken with bone - 1 kg
Onion - 1 cup chopped
Tomato - 1 big 
Green chillies- 2 nos
Ginger Garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Pepper powder - 1/2 tsp
Salt
Oil
  

For Seasioning:-
Cumin seeds - 1 tsp
Bay leaves - 1 
Cinnamon - 1
Curry leaves- 1 spring
Broken Red chillies - 1 or 2 nos

For Paste:-
Khus Khus - 1 tsp
Fennel seeds- 1/2 tsp
Coconut flakes -1/2 cup
Cashew nuts - 1 or 2

For Garnishing:-
Chopped coriander leaves - few
Fried curry leaves- few
Fresh Sliced Onion Rings

Preparation:-

1. Heat oil in a Wok. 
2. Add cumin seeds, bay leaves, cinnamon, broken red chillies, and curry leaves.
3. When it starts spluttering , add ginger garlic paste, onion, tomato and green chillies and fry for few minutes.
4. Add chilli powder, coriander powder and turmeric powder .Saute it well until the raw smell goes.
5. Now add chicken pieces and salt and mix it well. Let it cook for 10-15 minutes or until chicken is cooked.
6. Finally add the Grounded paste. Mix well and fry until the curry becomes dry .
7. Garnish with coriander leaves, Fried curry leaves and fresh sliced onion rings.

 

Tomato Rice

Ingredients:-

• Tomato - 2
• Cooked Rice - 2 cups

For Tempering:

• Sesame oil - 2 tsp
• Mustard seeds - 1 tsp
• Channa dal - 1 tsp
• Cumin seeds - 1/2 tsp
• Green chilly - 3 nos
• Curry leaves - 1 spring
• Crushed ginger - 1 tsp
• Chopped garlic - 1tsp
• Sliced Onion - 1 cup
• Chilly powder - 1tsp
• Turmeric  powder - 1/2 tsp
• A few Coriander leaves finely chopped
• Hing - a pinch
• Salt

Preparation:-

1. Heat oil in a Kadai, allow mustard Cumin seeds and channa dal to splutter.
2. Add Green chillies,curry leaves, hing and onions and fry them till onion changes color.
3. Then add chopped ginger garlic and Saute for 3-5 minutes.
4. Now add chopped tomato and cook well.
5. Add the Chilly powder, turmeric powder and salt and cook for another min.
6. Add little water and let it cook for 5 to 10 minutes.The gravy should be a thick paste.
7. Now add the cooked rice and mix well .
8. Garnish with coriander leaves.

Tomato Rasam without Tamarind

Ingredients:

• Tomatoes - 2 medium diced
• Garlic - 4 to 5 pods crushed
• Ginger - 1 tsp Chopped
• Green chilly - 2 or 3 nos
• Shallots - 4 to 5 crushed
• Pepper powder - 1 tsp 
• Asafoetida - 1 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1 tsp
• Salt to taste
• Mustard seeds - 3/4 tsp
• Cumin seeds - 1 tsp
• Curry leaves - 2 sprigs
• Dry red chillies -1 or 2
• Coriander chopped - for garnish
• Oil - 1 to 2 tbsp

Preparation:-

1. Take a large bowl ,Soak the Tomatoes in warm water for 10 minutes. Mash the tomatoes well and add pepper powder, cumin powder, Chopped green chilli, turmeric powder, Chopped coriander leaves and salt . mix well. set aside.
2. Heat oil in a pan .
3. Add mustard seeds and cumin seeds, When its start to splutter, add the Curry leaves, broken Dry Red Chillies, Asafoetida powder. Fry this for a minute.
4. Then add crushed garlic, crushed ginger and Shallots.Saute for 3-5 minutes.
5. Now add the tomato mix. Keep it on low flame and let it boil for 10 - 15 minutes.
6. Garnish with chopped coriander and serve hot with steamed rice.

Kaju Pista Roll

Ingredients:-

• Pistachios - 1 cup
• Cashew nuts - 1 cup
• Cardamom - 1
• Sugar - 2 cup
• water 
• Ghee
• Varaq ( Optional)

Preparation:-

1. Grind the cashew nuts and pistachios separately into fine powder. keep it aside.
2. Take 1 cup of sugar and water in a pan and mix well until the sugar dissolves. It should be sticky.
3.  Reduce the heat to low and the powdered cashews to the sugar syrup and mix well. Keep stirring for 2 - 3 minutes. cool it.
4. Take remaining cup of sugar and water in a separate pan and mix well until the sugar dissolves. cook until one string consistency syrup is formed.
5. Now add pistachio powder and cook it on medium flame . let it cool.

To make roll:-

1. Take a lemon size of Pistachio dough and roll it down with rolling pin in long rectangle shape. Set aside.
2. And then take a Cashew dough and roll it down with rolling pin in long rectangle shape. 
3. Place pistachio sheet on top of cashew sheets and roll it tightly. cut into length rolls.
4. you can roll into silver paper(Varaq) for decoration.

Broiled Chicken Thighs

Ingredients:-

• 4 Chicken Thighs, Bone in, Skin on
• 2 tsp of Lime juice
• 2 Tsp Chilli Powder
• 1 tsp of dried Parsley
• Egg - 1 
• Curd - 1 tsp
• Olive Oil 
• Salt 

To Roast and Make a Paste:-

• Onion - 1 big
• Garlic - 5 or 6 cloves.
• Ginger - 2 tsp chopped.
• Turmeric powder - 1 tsp
• Green chilli - 1 nos
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp
• Cloves - 1
• Cinnamon - 1

Preparation:-

 To Marinate the chicken:-

1. Heat Oil in a pan, add onion, garlic,ginger, green chilli, cumin seeds, fennel seeds, cloves, cinnamon and turmeric powder. saute for few more minutes or until its done.
2. Let it cool and then grind it until like a paste.
3. Marinate the chicken with above paste and add beaten egg, curd, salt, chilli powder, and lime juice. keep it aside for 15 - 30 minutes.

To make broiled chicken:-

1. Preheat the oven to 450 F.
2. Place chicken on the roasting pan and Spray chicken pieces with olive oil spray.
3. Roast for about 20 minutes. Turn , and cook for 20 minutes.
4. Finally broiled them for approximately 2 minutes on each side.
5. Serve with roasted potatoes and roasted beans.

Chicken Curry

Ingredients:-

Chicken  (washed and cut into medium sized pieces)- 1 kg

Small onions  - 1 cup chopped
Green chilli - 3 nos

Tomato - 1 big  chopped

Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Coriander powder- 1 tsp

Curry leaves - handfull
Bay leaf- 1
Coconut milk - 1 cup

Fresh coriander leaves for garnish

Salt to taste

Oil

Roast and make a paste:

Dry red chilly - 2 nos

Garlic flakes - 6

Ginger - 1 tsp chopped

Pepper corns - 1/2 tsp

Cumin seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Poppy seeds/Khus khus - 1 tsp

Coriander seeds - 1/2 tsp

Cardamoms - 1

Cinnamon - 1

Curry leaves - 1 spring

Preparation:-

1. Heat a pan with oil and fry all the ingredients given under " Roast and make a paste"  on medium heat  for 2 mts. Remove from fire, cool and grind to a fine paste. Keep aside.
2.  Heat oil in a cooking vessel, add the bay leaves , cumin seeds, small onions, green chilly and curry leaves and saute till transparent.
3. Add the ground paste and saute for a minute .
4. Now add salt, turmeric pwd and tomatoes and combine well.Fry till tomatoes become mushy.
5. Then add chicken and mix well. Cook for 5-10 minutes 
6. Add chilly powder and coriander powder. Cook for few more minutes or until chicken is done.
7. Now add the coconut milk. Cook for 4 mts and combine well.
8.  Turn off heat and garnish with fresh coriander leaves.
9.  Serve hot with White steamed rice, Briyani, Chappatis or dosas.

Ven Pongal

Ingredients:

• Raw rice – 1 cup
• Moong dhal - ½ cup
• Hing - a pinch
• Curry leaves- 1 sprig
• Pepper- 2 tsp
• Cumin seeds – 2 tsp
• Ginger (chopped)- 1 tsp
• Green chillies (chopped)-1 
• Cashew nuts  – 5 or 10 nos
• Oil - 2 tbsp
• Ghee -3 tbsp

Preparation:-

1. Wash and soak the rice and Moong dhal for atleast an hour.
2. Pressure cook the rice and moong dhal along with chopped green chilly, chopped ginger and salt in nearly 6-7 cups of water.
3. Heat oil and  ghee in a pan.
4. Add cumin seeds, pepper, curry leaves, chopped ginger, chopped green chillies and cashew nuts. Pour it over the Rice , dhal mixture and mix well.
5. Turn off the flame. Finally add 2 tsp of ghee and mix  thoroughly.
6. Serve hot with Sambar , Vadai, Gosthu and Coconut chutney.

 

Kondakadalai (Chickpeas ) Rice

Ingredients:

• Rice – 1 cup
• Chick peas – ½ cup
• Onion – 1
• Green chilly - 3 nos
• Curry leaves  – few
• Channa dhal – 1tsp
• Mustard seeds - 1 tsp
• Urad dhal – 1 tsp
• Cumin seeds - ½ tsp

To Roast and Grind:-

• Coriander seeds – 2 tsp
• Red chilli – 4 or  5
• Gingelly- ½ tsp
• Fenugreek- ¼ tsp
• Channa dal- ½
• Garlic - 1 cloves

Preparation:-

1. Cook the rice in pressure cooker, each rice should be separate .
2. Cook the chick peas in pressure cooker with some salt and keep it aside.
3. Fry Coriander seeds, Red chilli, Fenugreek, channa dal and garlic without oil and grind all the items together.
4. Heat oil in the pan and add mustard seeds, channa dal, cumin seeds, chopped onion , green chilly and curry leaves. Fry for a minute.
5. Then add the ground items, then add chick peas and saute for  3-4 minutes.
6. Then add the cooked rice and salt for taste.
7. Finally add 1 tsp of Gingelly oil and mix well.
8. Garnish with coriander leaves.

Potato Samosa

Ingredients:- 

For the Samosa Pastry:-

All purpose flour (maida) – 1 cup
Rice flour/Corn starch – 2 Tbsp
Oil – 2 tsp plus 1 tsp
Water – about 1/3 cup
Whole wheat flour (atta) – 1/2 cup
Rawa (Sooji)- 1 tsp
Salt – 1/4 tsp

For The Filling:-

Potato - 2

Onion sliced - 1

Tomato - 1

Green chilli - 3 nos

Curry leaves - a few

Peas - 1/2 cup

Cumin seeds - 1/2 tsp

Mustard seeds - 1 tsp

Ginger chopped - 1/2 tsp

Turmeric powder - 1/2 tsp

Oil

Salt

Preparation:-

For the Samosa Pastry:-

1. Mix the all purpose flour, Rice flour, Wheat flour, Rawa, oil and salt and make a dough by adding enough warm water.
2. Knead the dough well and keep for ½ an hour.

For the Filling:-

1. Heat oil in a pan.
2. Add mustard seeds, cumin seeds, curry leaves, green chilli and ginger and fry for a minute.
3. Then add the onion and tomato . saute for about 10 seconds.
4.  Add green peas , chopped potatoes and mix nicely . Cover and cook for 2 minutes.
5.  Then once the potatoes are boiled and mash the potatoes well.
6. Add Turmeric powder and chilli powder. Mix nicely. Saute for 2 to 3 minutes.
7.  Once done keep this aside for the filling.

To make Samosas:-

Take a lemon size dough and roll it in a rectangle shape.

Using the Knife, Cut the dough into a long rectangle strips.

Place about 1 tablespoon of the filling at the end of each strip.

Fold like a triangle. 

Brush a small amount of dough paste onto the last fold and press together to close the samosa.
Heat the oil in a deep frying pan on a medium heat. 
Once the oil is hot ,fry each the samosas  until golden brown.
Cook on both sides.
Serve hot with Tomato ketchup or any chutney.

Tiffin Sambar

Ingredients:-

Moong dal/paasi paruppu - 1/2 cup
Door dal - 1/4 cup
Small onion - 7 or 8 nos
Tomato - 1
Green chilli - 3 nos
Brinjal chopped - 1 cup
Potato chopped - 1 cup
Carrot chopped - 1 cup
Tamarind extract - 1 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - few
Salt and water - as needed.
Sambar powder - 1 tsp

To roast and Grind:-
Roast in 1tsp oil 
Channa dal - 1 tsp
Coriander seeds - 1/2 tsp
Dry red chillies - 3 or 4 nos
Fenugreek seeds - 1/4 tsp
Garlic - 1 cloves

To season:-
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 spring
Red chilli - 1 or 2 nos
Ghee - 1 tsp
Hing - a pinch

Preparation:-

1. Pressure cook Moong dal and door dal upto 3 whistles; mash them and keep aside.
2. Heat oil in a pan .
3. Add Mustard seeds , urad dal, cumin seeds, curry leaves , hing and Red chillies and  fry on a medium flame for 2 minutes.
4. Then Add Small onion and tomato. saute for 3-5 minutes.
5. Now add chopped vegetables. saute well.
6. Add some salt while frying for easy cooking of the vegetables.
7. Add water and the tamarind extract and cook till the vegetables get cooked.
8. Then add Sambar powder and ground powder and boil for 4-5 minutes.
9. Finally add the cooked dal and mix well.
10. Garnish with coriander leaves
11. Serve with idly, dosa or Pongal

Aloo Bonda

Ingredients:-

Potatoes - 4 ( boiled potatoes)

Green chilies – 1 or 2 finely chopped

Ginger – ½ tsp (grated)

Curry leaves – 1 string

Salt to taste

Turmeric powder -1/2 tsp

Cilantro Leaves – 2 tbs finely chopped

lemon juice - 1 tsp

For seasioning:-

oil -2 tsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

cumin seeds - 1 tsp

For batter:-

Besan/Gram flour-1/4 cup

Rice Flour – 3 tbs

Salt to taste

ginger garlic paste - 1/2 tsp

Chili Powder -1/2tsp 

Turmeric powder -1/4tsp

Hing -1/4 tsp

Baking soda – 2 pinch

Water – ½ cup

Preparation:-

1.  Boil and Peel Potatoes. Mash them keep it aside.
2.  In a  bowl mix besan  flour, rice flour, red chili powder, Hing , ginger garlic paste, turmeric powder, salt , baking soda and water and  mix well like a smooth batter.
3.  Heat oil , add mustard seeds ,urad dal, cumin seeds, curry leaves and when they start to splutter , add chopped ginger, green chilli and sliced onion. saute for 2 -3 minutes.
4.  Add mashed potatoes, salt , turmeric powder and lemon juice and mix well.
5.  Make this mixture into lemon sized balls.
6.  Heat oil in a frying pan.
7.  Dip the potato ball in the batter and deep fry them until golden brown.
8.  Serve hot with tomato ketchup , coconut cutney or mint cutney.