Orange Carrot Juice

Ingredients:-
Orange - 1 
Carrot - 1
Grated fresh ginger - 1 tsp
Sugar - 1 tsp

Preparation:-

1. Put all ingredients into a blender and blend until smooth.
2. Serve the juice chilled.

  

Grilled chicken pasta

Ingredients:-
Penne pasta - 1 cup
Chicken Breast , Cut into small pieces - 1 cup
Chopped Spinach - 1 cup
Chopped tomatoes - 1/2 cup
Slice Pepper/Capsicum - 1 cup
Slice Red onion - 1
Red Cabbage , Shredded - 1 cup
Jalapeno - 1
Minced Garlic - 2 tsp
Lemon juice - 1 tsp
Pepper powder - 1/4 tsp
Red chilli flakes - 1/2 tsp
Parsely flakes - 1 tsp
Spring onion - 1
Salt to taste
Olive oil

Preparation:-

1. Bring a large pot of water to a boil, season with salt. Add the pasta and cook until tender. Drain it.

2. Marinate the chicken along with lemon juice, pepper powder, salt and parsely flakes. Let marinate for 30 minutes. 

3. Heat an indoor iron grill pan, Sprinkle marinated chicken pieces and cook for 3 to 5 minutes. Keep aside.

3. In a large saute pan, heat olive oil over medium heat; add shallots, tomato, garlic, red cabbage, capsicum, jalapenos and salt . Saute for about 3-5 mins.

4. Add cooked pasta, grilled chicken pieces , spinach and red chilli flakes, parsley flakes and lemon juice.Toss until pasta is well coated and rewarmed.

5. Garnish with finely chopped spring onion.

Avacado Toast with Garlic Shrimp

Ingredients:-
Avocado - 1
Tomato slices - 3 or 5 nos
Lemon juice  1 tsp
Freshly ground pepper - 1 tsp
Red pepper flakes - 1 tsp
Seasame seeds 
Spring onion - 1
Bread 
Salt

For the garlic shrimp:
Shrimp - 10 nos
Olive oil - 1 tsp
Cloves garlic, minced - 2
Parsely flakes - 1 tsp
Lemon juice - 1/2 tsp

Preparation:-
1. Cut the avocado into small pieces .Mash the avocado with  lemon juice,  red pepper flakes and salt. Keep aside.

2. Heat oil in a skillet, add the shrimp, lemon juice, garlic and salt. Cook until the shrimp is done. Keep aside.

3. Toast the bread and Spread the avocado mixture on toasted bread.
4. Top with Tomato Slices and garlic shrimp.
5. Sprinkle with chopped spring onion  and  seasame seeds.
6. Serve immediately.

Mutton Varutharacha Curry ( Goat Meat in Roasted Coconut Gravy)

Ingredients:-
Mutton (with bones , cut into pieces) - 1 kg
Small onion - 10-15 nos
Tomato - 1 big
Green chillies - 3 nos
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Bay leaf - 1
Cumin seeds - 1 tsp
Curry leaves - few
Vinegar - 1 tsp
Salt to taste 
Oil

To Roast and Grind:-
Grated coconut - 1 cup
Garlic pods - 5 or 6 nos
Curry leaves - few
Corainder seeds - 1 tsp
Peppercorn - 1/4 tsp
Fennel seeds - 1 tsp
Cardamom - 1
Cinnamon stick - 1
Shallots - 5-6 nos
Oil - 1 tsp

Preparation:-

1. Place the mutton pieces in a pressure cooker along with  salt ,turmeric powder and water. Cook until mutton is done. Keep aside.
2. Heat oil in a pan, add all the ingredients given below " To Roast and Grind". Saute until coconut turns golden brown.  Let it cool and Grind this to a smooth paste with adding water. Keep aside.
3. Heat oil in a kadai/wok, add Cumin seeds, bay leaf, Ginger garlic paste , green chilli , curry leaves and onion. Saute until onion turns golden brown.
4. Add tomatoes and saute till it turns mushy.
5. Now add cooked meat and saute for 4-5 mins.
6. Add grounded coconut paste, Red chilli powder, coriander powder and turmeric powder and salt and mix well. Saute for about 2-3 mins.
7. Add  water and  vinegar and mix well. Bring this to a boil and reduce the heat to medium. 
8. Turn off the flame when the gravy is thick.
9. Serve hot with steamed rice, Briyani, Ghee rice , Dosa etc. 

Strawberry Mousse

Ingredients:-
Strawberries - 1 cup
Whipping cream 
Lemon juice - 1/4 cup
Milk - 1/4 cup
Sugar - 3 tsp
Almond powder- 1/4 tsp

For garnishing:-
Strawberry slices 
Crushed nuts (almond/peanut)

Whipping cream

Preparation:-

1. Combine strawberries, lemon juice and sugar in blender. Blend until smooth.Keep aside.
2. In a  bowl whisk the cream, almond powder and milk until soft peaks form. Keep aside.
3. Arrange the strawberry mixture and cream mixture in serving glasses. Cover with plastic wrap and allow it to set in the refrigerator for 10-15 mins.
4. Remove from refrigerator and top with whipping cream , crushed nuts  and strawberry slice.
5. Serve chill.

Paneer Lollipops

Ingredients:-
Grated Paneer - 1 cup
Ginger garlic paste - 1 tsp
Green chilli paste - 1/2 tsp
Potato - 2
Chopped onion - 1/2 cup
Corn flour - 1 tsp
Rice flour - 1 tsp
All purpose flour - 1 tsp
Cilantro , chopped - 1/4 cup
Salt to tate
Oil for deep fry
Toothpicks

Preparation:-
1. Place the potatoes into a pan of salted water and bring to the boil. Mash well.
2. Take a bowl, put mashed potato then add ginger garlic paste, onion, grated paneer, chopped cilantro green chilli paste, corn flour, rice flour, all purpose flour and salt and mix well.

3. Heat oil in a pan.
4. Make oval shaped balls and fry on medium heat till golden brown. Drain on paper towels.
5. Insert toothpick into each fried lollipop.
6. Serve hot with green chutney and ketchup.

Strawberry Lemonade Chiller

Ingredients:-
Strawberries - 1 cup
Fresh Lemon juice - 1/2 cup
Sugar - 3 tsp
Ice cubes 
Soda Water /Water

Preparation:-

1. In a blender, combine strawberries, Soda water/water, sugar and lemon juice. Blend until smooth.
2. Strain through a strainer.
3. Fill glasses with ice cubes.
4. Garnish with Lemon slice and strawberry.

Spaghetti with Chicken Meatballs

Ingredients:-

Cooked spaghetti pasta - 2 cups
Spring onion - 1 

Chicken Meatballs:-

Chicken breasts - 1 pound
Bread crumbs -  4 tsp
Dried parsley - 1 tsp
Chopped cilantro - 1/4 cup
Pepper powder - 1/4 tsp
Finely Chopped onion - 1
Ginger garlic paste - 1 tsp

Freshly ground fennel seed- 1/4 tsp

Crushed red pepper flakes

Egg - 1

Salt to taste

Sauce:-

Tomato - 2

• Garlic cloves, finely chopped - 5 or 6 nos
• Green chilli - 2 nos
• Red pepper flakes - 2 tsp
• Dried Basil -  1 tsp
• Olive oil - 1 tsp
• Water - 1 cup
• Nutmeg - pinch
• Salt to taste

Preparation:-

Make the Chicken Meatballs:-

1. Mix chicken and egg until well blended. Set aside.

2. Combine all the ingredients given above under " Chicken meatballs" and add ground meat  in a large bowl. Mix well and form into meatballs. 

3. In a large skillet, heat the oil over medium-high heat and Cook meatballs until golden brown; drain.

Make the Sauce:-

1. Grind tomatoes in a blender until smooth. Keep aside.

2. Heat the olive oil in a  saucepan.

3. Add the garlic, green chilli and Onion. Cook until the onion is soft.

4. Add the tomato paste and cook for 3 to 4 minutes. 

5. Now add Fried meatballs and Cook another 2-3 minutes.
6. Transfer the spaghetti to a serving plate and sauce over spaghetti.
7. Garnish with Spring onion.

Strawberry-Apple Smoothie

Ingredients:
Strawberries - 1 cup
Apple, cut into small pieces - 1
Whole Milk - 1/4 cup
Sugar - 2 tsp
Whipped cream - optional

Preparation:-

1. Place all ingredients into blender and mix for 30 seconds to a minute.
2. Mix the juice well.
3. And pour into glasses and top with whipped cream.

Peanut Butter Sauce

Ingredients:-

Coconut milk  - 1/2 cup

Black tea - 2 tsp

Peanut & butter - 1 cup ( grind it like a paste)

Garlic powder/paste- 1 tsp

Dried basil - 1/4 tsp

Honey - 1 tsp

Seasame oil - 1 sp

Vinegar- 1/2 tsp

Red Pepper flakes- 1/2 tsp

Soy sauce - 1/2 tsp

Ginger paste - 1 tsp

Sriracha(R.chilli paste) - 1 tsp

Preparation:-

1. Heat the pan, add butter, g.g paste, Sriracha, soy sauce, honey, Peanut paste, Black tea, Seasame oil, Red pepper flakes, Vinegar, Mix well and boiled it.
2. Finally add Coconut milk boil until like a sauce.
3. Serve the sauce with  Satay.

Blueberry Mint Juice

Ingredients:-
Blueberries - 1 cup
Fresh mint - 1/4 cup
Lime juice - 1 nos
Sugar - 3 tsp
Soda water (Club Soda)
Cold Water
Mint spring for garnish

Preparation:-

1. Place the berries into a blender.  Add the mint, sugar, Lime juice, Club Soda and cold water.  Blend until smooth.
2. Pour the juice into a glass and garnish with mint spring.
3. Add ice, if desired.

Okra Pakora Fry

Ingredients:-

Okra / Vendakkai  - 250 g

Besan flour - 1 ½ tsp

Corn flour - 1 ½ tsp

Rice Flour - 1 tsp

Cumin Powder  - 1 tsp

Fennel powder - 1/2 tsp

Ginger garic paste - 1 tsp

Turmeric Powder - ½ tsp

 Red chilly pwd  - 1 tsp

Asafoetida - a pinch

 Oil to deep fry

 Salt to taste

To Temper:-

Onions sliced  - ½ cup

Mustard seeds - 1 tsp

Urad dal -  ½ tsp

Channa dal -  ½ tsp

Broken red chillies - 2 nos

Curry leaves - few

Preparation:-

1. Wash and chop the edges of okra and Slice the okra vertically into 4 pieces.

2. To this add besan flour, corn flour,rice flour, cumin powder, fennel powder, ginger garic paste, turmeric, red chilly powder, asafoetida and salt and mix it well. Keep it aside for 5 mins.

3. Heat the oil for deep frying.
4. Fry the okra till golden brown and crisp on a medium flame.

5. Drain the pakoras onto a kitchen tissue. Set aside.

6. Heat oil in a separate pan, add mustard seeds, urad dal, channa dal , sliced onions, Broken red chillies and curry leaves and let it splutter.
7. Now add fried okra pakora's and saute for 2-3 mins.
8. Remove and serve it hot.

Blueberry Fool in Waffle Bowl

Ingredients:-
Blueberries - 1 cup
Lemon juice - 2 tsp
Sugar - 2 tsp
Heavy Cream - 1/4 cup
Yogurt - 1/4 cup
Waffle Bowl - 1

Preparation:-
1. In a  pan , warm the berries with the sugar and 2 tsp of water. Simmer for 2 mins and let it cool.
2. In a blender, add blueberry mixture, lemon juice and  yogurt . Blend until smooth and transfer to a bowl.
3. In a bowl, combine heavy cream and yogurt-berries mixture.Cover and refrigerate until cold, about 1 hour.

4. Pour blueberry fool into waffle bowl. 
5. Top with Whipped cream and garnish with berries.
6. Serve immediately.

Vazhaipoo Kola Urundai Kuzhambu ( Plaintain Flower balls Curry)

Ingredients:-
Vazhaipoo Kola Urundai/ Fried Plaintain flower balls -  10 or12 nos
Onion- 1
Tomato - 1
Garlic -  3 or 4 nos, Chopped
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Sambar powder - 1 tsp
Salt to taste
Oil

For Seasioning:-
Cumin seeds - 1/4 tsp
Broken Red Chillies - 2 or 3 nos
Curry leaves - few
Mustard seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Hing - a pinch

To Roast and Grind:-
Channa dal / Kadalai paruppu- 2 tsp
Coriander seeds - 1 tsp
Urad dal - 1/2 tsp
Grated coconut - 1/4 cup
Fennel seeds - 1/4 tsp
Red chilli - 1

Preparation:-

1. Heat 1 tsp of oil in a pan, and roast all the ingredients given under "To roast and grind" until channa dal turns golden brown and let it cool  and grind it to a smooth paste . keep aside.
2. In a kadai, heat oil and add mustard seeds, fenugreek seeds, cumin seeds, broken red chillies and hing and let it splutter.
3. Then add the finely chopped garlic cloves & onions. Saute well for a minute. 
4. Add the chopped tomatoes and saute until mushy.
5. Now add the ground masala paste and saute for 1-2 minutes.
6. Add chilli powder, coriander powder,turmeric powder and sambar powder. Mix well and let it boil for a minute in low flame.
7. Now drop the Fried plaintain flower balls one by one into the gravy.
8. Mix well and cook covered for 5 minutes or till oil shows on top.

Vendikai Puli Pachadi

Ingredients:-
Okra/Ladi's Finger - 10-15 nos
Onion - 1
Tomato - 1
Sambar powder - 2 tsp
Jaggery - 1/2 tsp
Tamarind Paste - 1 tsp
Gingelly oil - 1 tsp
Salt to taste

For seasioning:-
Mustard Seeds - 1tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Chopped garlic - 1 tsp
Red chillies - 2
Hing - a pinch
Curry leaves - few

Preparation:-

1. Chop the Okra/Ladi's Finger and keep it aside.
2. Heat oil in a pan, add mustard seeds, cumin seeds, broken red chillies, hing , fenugreek seeds, curry leaves and chopped garlic and saute for a min.
3. Add chopped onion and tomato. Fry this for few mins until onion turns golden brown.
4. Add Okra and saute for 4-5 mins until it turns soft.
5. Now add tamarind paste and 1/2 cup of water .let it boil for 5-6 mins.
6. Add sambar powder and jaggery . Mix well and let it cook until okra is cooked.
7. Turn off the flame and finally add gingelly oil.
8. Serve hot with rice.