Masala Peanut Chaat

Ingredients:-

• Raw peanuts - 1 cup
• Onion, finely chopped - 1/2 cup
• Coriander leaves , finely chopped - few
• Carrots, grated - 1/4 cup
• Cucumber, finely chopped - 1/2 cup
• Green chillies, finely chopped - 1
• Fresh lemon juice - 1 tbsp
• Red chilli powder - 1 tbsp
• Coriander powder - 1/2 tbsp
• Chaat masala powder - 1/4 tbsp
• Sev/Omapodi - 3 tbsp (optional)
• Salt to taste
• Oil

Preparation:-

1. Pressure cook the peanuts with little salt and required water for 2 to 3 whistles or until well cooked.
2. Heat oil in a pan, add red chilli powder, coriander powder, chaat masala powder,boiled peanuts and toss well.
3. Transfer to a mixing bowl and add chopped onion, grated carrots, chopped cucumber, freshly chopped coriander leaves, green chillies and salt.
4. Squeeze the lemon juice and toss again.
5. Sprinkle sev/omapodi on top of it and serve immediately. 

Lemon Pickle

Ingredients:-

• Lemon - 4 nos
• Turmeric powder - 1/4 tbsp
• Red chilli powder - 1 tbsp
• Turmeric powder - 1/4 tbsp
• Asafodita powder - 1/4 tbsp
• Gingelly oil - 3 to 4 tbsp
• Curry leaves - few
• Mustard seeds - 1 tbsp
• Salt as needed

To Roast and Grind:-

• Fenugreek seeds -1 tbsp
• Mustard seeds - 1 tbsp
• Red chillies - 4 to 5 nos

Preparation:-

1. Heat a pan, add fenugreek seeds, mustard seeds and red chillies and dry roast till the color starts changing to brown. Remove from fire and Let it cool down. Powder the roasted mixtures to a slightly coarse texture. Set aside.

2. Cut the lemons into small bite size pieces and remove the seeds.

3. In a pan, boil 1 cup of water and put the lemon pieces in to it and add salt and turmeric powder. Cover the lid and allow to boil for 5 to 10 minutes or until it's soft.

4. Now add ground powder and red chilli powder and mix everything well. 

5. Heat oil in a kadai and when it is hot add mustard. Once the seeds crackle, add curry leaves, asafoetida and broken red chilli. Remove from fire and pour it over the lemon mixture. Mix well and transfer it to a glass jar/ bottle.

6. Serve with sambar rice or Curd rice.

Mutton Potato Curry

Ingredients:-

• Mutton - 1/2 kg or 1 lb
• Potato - 2 nos
• Onion, chopped - 1 big
• Tomato - 1
• Green chillies - 3 
• Ginger Garlic paste - 2 tbsp
• Coconut paste - 1/4 cup
• Curd - 2 tbsp
• Curry leaves - few
• Coriander leaves - few
• Cardamom - 1
• Bay leaves - 1
• Cinnamon stick - 1
• Star anise - 1
• Cumin seeds - 1 tbsp
• Fennel seeds - 1 tbsp
• Cloves - 1
• Turmeric powder - 1/4 tbsp
• Red chilli powder - 1 1/2 tbsp
• Coriander powder - 1 tbsp
• Salt as needed
• Oil 

Preparation:-

1. Wash the mutton pieces thoroughly and put it in the pressure cooker along with salt for 5 whistle. Set aside.
2. Heat a oil in a pan.Once oil is hot add cumin seeds, fennel seeds, cloves, cinnamon, Bay leaves, cardamom and star anise.
3. Once it crackle, add curry leaves,chopped onion, tomato and green chillies. Saute for 5 to 6 minutes.
4. Add ginger garlic paste and saute it for 3 to 4 minutes.
5. Now add red chilli powder, coriander powder and turmeric powder and saute for a minute.
6. Add potatoes and salt. Cover with a lid and let it simmer on low heat until potatoes are well cooked and not mushy. 
7. Add boiled mutton pieces and mix well with masala, add required water to cook.
8. Now add coconut paste and curd. Cook it till oil float.
9. Turn off the flame and garnish with coriander leaves.
10. Goes well wtih plain rice, idli,dosa,roti,parata,appam,idiappam etc

Ginger Ice cream

Ingredients:-

• Egg yolks - 2 nos
• Sugar powder - 1/2 cup
• Whole milk - 2 cups
• Grated Ginger- 1/4 cup
• Heavy cream/Whipped cream - 1 cup
• Vanilla extract - 2 tbsp

Preparation:-

1. In a sauce pan, cook grated ginger, little water and sugar powder. Stir it for 5 minutes. Keep it aside
2. Whisk egg yolks, whole milk, heavy cream/whipped cream, vanilla extract and ginger mixter in a large bowl until thick.
3. Pour this mixture into freezer container.
4. Freeze for overnight or 4-5 hours.
5. Remove from the freezer.
6. Scoop and topping with chocolate syrup.
7. Enjoy!

Oven Roasted Cauliflower Kebabs

I used purple and green cauliflower. I was searching this type of colored cauliflower in all the grocery stores but I couldn't findout. One day i went to Wholefood store. Finally i got it. we can easily get  this colored cauliflower in winter season.Soak bamboo skewers in water for atleast 30 minutes before threading to prevent them from burning on the grill.If you don't have a oven , you can also roast these cauliflower kebabs on grilling pan. This is very simple recipe for marinated cauliflower cooked on skewers on the grill.

Ingredients:-

• Cauliflower - 20 large florets
• Olive oil - 2 tbsp
• Garlic paste - 1 tbsp
• Pepper powder - 1 tbsp
• Corn powder - 4 tbsp
• Lemon Juice - 2 tbsp
• Salt as needed
• Bamboo skewers - 4 nos

Preparation:-

• In a large bowl whisk together the olive oil, garlic paste, pepper powder, corn powder, lemon juice, cauliflower and salt.
• Mix gently so the marinade coats all the vegetables. Cover and refridgerate for about 15-20 minutes.

• Preheat oven to 350F.
• Thread the marinated cauliflower onto skewers.
• Place this kebabs in a baking pan.
• Roast for about 30 minutes or until the cauliflower is tender and golden brown. 
• Transfer to plates and serve hot.

Gongura Thogayal / Gongura Chutney

Ingredients:- 

• Gongura leaves - 2 cup
• Green chillies - 3 nos
• Dry Red chillies- 3 nos
• Coriander seeds- 1 tbsp
• Cumin seeds- 1/4 tbsp
• Mustard seeds- 1/4 tbsp
• Fenugreek seeds - 5 or 6 seeds
• Garlic pods - 2 or 3 nos
• Tamarind paste - 1/2 tbsp
• Salt as need
• Oil 

Preparation:-

• Separate gongura leaves from the stem and wash the leaves.
• Drain the leaves and dry it in a paper towel for sometime. 

• Heat 1/4 tbsp of oil in a wok/kadai,add gongura leaves and fry until it becomes soft. Set aside. 

• Heat a kadai/wok and roast dry red chillies, green chillies, cumin seeds, mustard seeds, fenugreek seeds, garlic pods and coriander seeds. Let it to cool.
• In a blender, add roasted ingredients and grind it well.

• And then add the roasted gongura leaves, tamarind paste, little water and salt and grind it to a smooth paste.

• Serve with plain rice or curd rice.

Araichuvitta Kathirikai Kuzhambu /Masala Eggplant Curry

Ingredients:-

• Baby Brinjal/Egg plant - 5 or 6 nos
• Onion- 1
• Tomato - 1
• Green chillies - 2 nos
• Curry leaves - few
• Sesame oil - 2 tbsp
• Mustard seeds - 1/2 tbsp
• Cumin seeds - 1/4 tbsp
• Garlic pods - 6 or 8 nos
• Tamarind - small lemon sized ball
• Turmeric powder - 1/4 tbsp
• Sambar powder - 2 tbsp
• Red chilli powder - 1 tbsp
• Vegetable oil - 1 tbsp
• Salt as needed

For Grinding:-

• Bengal gram/ kadala paruppu - 1 tbsp
• Urad dal - 1/2 tbsp
• Coriander seeds - 1 tbsp
• Cumin seeds - 1/4 tbsp
• Red chillies - 3 nos
• Coconut - 3 tbsp

Preparation:-

• Dry roast all the ingredients given under " For Grinding" until it turns golden brown in color.

• Allow it to cool and grind it to a fine paste. Set aside. 

• Soak tamarind in a water for few minutes and squeeze out the pulp. Set aside. 
• Combine tamarind juice, ground paste, red chilli powder, sambar powder, turmeric powder and salt in a bowl. Set aside. 

• Heat a pan with 1 tbsp of sesame oil and 1 tbsp of vegetable oil.
• Add mustard seeds and cumin seeds, when its splutter , add curry leaves, green chillies and garlic pods. Saute for a minute.

• Add chopped onion and tomato and fry till translucent.

• Add eggplant and saute for some more time.
• Add tamarind mixture and salt and mix well. 

• Cover with the lid and let it cook for 4-5 minutes or until the curry starts thickening.
• Finally add 1 tbsp of sesame oil and turn off the flame.
• Serve hot with steamed rice.