Mutton Soup

Ingredients:-

Mutton - 1/4 kg ( Chopped and cleaned)
Small Onion - 5 or 6
Green chillies - 3
Ginger - 1½ inch long piece
Garlic - 3 pods
Tomato - 1 big
Curry leaves - few
Coriander leaves -a handful

Spring onion - 1

Cinnamon stick - 1 small stick 

Bay leaves - 1
Cumin seeds - 1 tsp
Fennel seeds-1/2 tsp
Crushed peppercorn - 1 tsp

Crushed cumin - 1/2 tsp

Crushed fennel - 1/4 tsp

Turmeric powder - 1/4 tsp
Salt - As per taste
Oil

Preparation:-

1. Heat the pressure cooker pan with  oil, add cinnamon stick, bay leaves, cumin, fennel, and fry.
2. Add curry leaves, green chillies, and Crushed ginger garlic. Saute for few minutes.
3. Then add chopped onions and saute on low flame until the onions turn translucent. 
4. Add  chopped tomato pieces and give a stir.
5. Now add the washed mutton pieces and saute on low flame for a minute. 
6. Then add turmeric  powder , Salt and saute again for a minute. Pour 4 cups of water and stir well.
7. Add the crushed Pepper corn, crushed cumin seeds and fennel seeds, some fresh whole curry leaves, chopped coriander leaves and stir well. 
8. Close the cooker with its lid and then cook for a 6-8 whistles or more till they are cooked completely.
9. Remove from flame and set aside until pressure drops.
10. Garnish with coriander leaves and spring onion.
11. Serve hot as soup.

Spaghetti with Asparagus & Hard-cooked eggs

Ingredients:-
Spaghetti - 10 ounces
Asparagus - 6 or 7 (cut them into 2-inch pieces)
Zuchinni - 1 ( Sliced)
Shrimp - 1/2 cup
Egg - 4
Shallot - 1
Pepper powder - 1 tsp
chilli sauce - 1 tsp
Tomato sauce - 1/2 tsp
Soy sauce - 1/4 tsp
grated garlic - 1tsp
Chilli powder - 1 tsp
Spring onion - 1
Olive oil
Salt to taste

Preparation:-

Egg Roast:-

1. Place the eggs in a saucepan, cover with water, and bring to a boil. Remove from heat and Run under cold water to cool. Peel and chop the eggs into 4 pieces.
2. Heat oil in a flat pan, add salt and chilli powder .Now slowly place the eggs on the flat side and fry eggs to a golden brown color on both the sides. set aside.

To make Spaghetti:-

1. Put a pot of salted water on to boil for the spaghetti.set aside.
2. Heat oil in a wok. Once the oil heats, add in garlic and shallot.Cook for 30 seconds 
3. Then add in the Sliced Zuchinni, chopped asparagus, shrimp and season with salt and pepper. Stir to combine and let cook for 1 minute.
4. Now add Cooked Spaghetti , along with Soy sauce, Tomato sauce, Chilli sauce and toss to combine.
5. Serve Spaghetti in bowls or on plates.
6. Garnish with Spring onion and Roasted Eggs. 

Raw Mango Sambar

Ingredients:-
Thoor dal - 1 cup
Mango - 1 ( Cut into bigger pieces)
Small Onion - 8 or 10  
Tomato - 1
Green chillies - 2
Red chillies - 2 
Curry leaves - few
Tamarind - lemon sized ball
Mustard seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Turmeric powder- 1/4 tsp
Hing - 1/4 tsp
Sambar powder - 1 tsp
Chilli powder - 1 tsp
Salt to taste
Oil

Preparation:-

1. Soak the tamarind in water and squeeze well to extract the juice and set aside. 
2. Pressure cook dhal with turmeric powder. set aside.
3. Heat oil in a pan, splutter with mustard seeds,cumin seeds ,curry leaves, green chillies,broken red chillies, Hing and fenugreek seeds.
4. When Mustard start to pop add onion and fry till it is transparent. 
5. Add chopped tomato and saute for a minute.
6. Add the mashed dal, salt, turmeric, red chilli powder, tamarind extract, sambar powder, and water to it.  Let it boil for another min.
7. Now add mango pieces and cook till the mango gets cooked.
8. Serve hot with rice.

Goat Liver Fry

Liver fry is popular dish in south India. Liver is excellent for women during menstrual cycle as liver is a very good source of vitamin A . It’s good for health. Don't overcook the liver. The liver becomes hard and rubbery if overcooked. Usually I don't have much liking for liver but I force myself to eat  because it's healthy. 

Ingredients:-
Goat Liver - 1/2kg
Egg - 1
Chopped Onion - 1 cup
Tomato - 1
Green chillies-2 or 3
Broken Red Chillies- 2 
Curry leaves - 1 spring
Ginger Garlic paste - 1 tsp
Chopped Garlic- 1/4 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - a pinch
Pepper powder - 1 tsp
Cumin powder - 1/2 tsp
Fennel powder - 1/2 tsp
Salt 
Oil

For seasioning:-
Cumin seeds- 1 tsp
Cloves - 1
Bay leaves - 1
Cardamom - 1
Cinnamon stick - 1

For Garnishing:- 
Ground pepper - 1/2 tsp
Curry leaves - 1 spring
Lime Juice - 1 tsp

Preparation:-

1. Cut the liver into small sized cubes.Take a bowl add liver pieces into it add turmeric powder and yogurt to it and soak for 15 mins and then Wash them well in 4 – 5 rounds of water. keep it aside.
2. In a  pan, add oil and add cumin seeds , bay leaves,  cardamom, cloves and cinnamon stick and fry for 2 mins.
3. Add onion, green chillies, broken red chillies and chopped garlic and saute for 5 minutes .
4. Add ginger garlic paste and sauté for another minute and add cumin powder, fennel powder, pepper powder,coriander powder, chili powder, turmeric powder, salt and mix well.
5. Add tomatoes, mix well, and cook for 2-3 minutes or until tomatoes are mushy.
6. Now add liver pieces and add 1/4 cup of water and boil it for 4-5 mins.
7. Once the water is drained completely, add 1/2 tsp freshly ground pepper powder and egg . Stir it quickly.
8. Reduce the heat  and continue to sauté until the liver is well roasted.
9. Finally garnish with curry leaves and sprinkle with lime juice.

Goat Brain Fry

Cooking Goat brain is a delicacy. It's very high in cholesterol but we want to try the taste of it.I'm little scared  to cook the brain, so my hubby  helped me in cleaning. Original recipe is from my mother-in-law,but she used to add egg to this .I didn't use it , Since this is the first time and I want to know the real taste (Egg ll cloud the brain). Surprisingly it came out so good & tasty. yummmmm !!!

Ingredients:-

Goat Brain - 2
Chopped Onion - 1 cup
Chopped curry leaves- 1/2 cup
Chopped coriander leaves - 1/2 cup
Green chillies - 3 sliced
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Chopped Ginger - 1 tsp
Garlic - 1 coves
Peppercorn - 1 tsp
Cinnamon stick- 1
Grated Coconut - 2 tsp
cloves - 1
Lemon juice - 1 tsp ,for garnishing

Preparation :-

1. Wash the goat brain and cut into small pieces. 
2. Boil the water for 5 mins.When the water just starts boiling, switch off the flame and add mutton brain. keep it in for few more minutes.
3. Blend Cumin seeds, fennel seeds, peppercorn, ginger , garlic and coconut until it become a fine paste. keep it aside.
4. Heat Oil in a pan.Add cumin seeds, cloves, cinnamon stick and green chilli  and fry for few mins.
5. Then add the onion, chopped curry leaves, chopped coriander leaves and salt and Saute a few minutes, until just softened.
6. Now Add grounded coconut paste, chilli powder, turmeric powder and coriander powder , and saute for another two minutes.
7. Finally add goat brain and cook till brain is tender.
8. Garnish with Curry leaves, chopped fresh onion, and green chillies.
9. Sprinkle with lemon juice and  serve hot.

Vazhaipoo Vadai / Plantain Flower Vadai

I used to prepare vazhaipoo poriyal most of the times because its easy to prepare. I want to try little different and I made this.Enjoy the crispy and delicious vadas for your evening tea time!!!

Ingredients:-

Channa dal/Kadalaiparuppu         - 1 cup
Vazhaipoo/Plantain flower            - 1 cup , chopped
Onion , Chopped                         - 1 cup
Green chillies, Chopped               - 2 nos
Ginger , chopped                         - 1 tsp
Garlic                                           - 1 clove
Curry leaves                                -  few
Coriander leaves                          - few
Fennel seeds                                - 1 tsp
Turmeric powder                         - 1/2 tsp
Asafoetida                                   - a pinch
Salt                                             - as needed
Oil                                              - For deep frying

Preparation:-

• Soak the channa dhal for at least 1 hr.

• Grind it coarsely along with the green chillies, ginger, garlic, fennel and salt.
• Then add chopped vazhaipoo and grind it coarsely and Remove from blender.

• In a Bowl,add Vazhaipoo Channadal paste, Chopped Onion, Green chillies, Turmeric powder, Chopped curry leaves, Asafoetida,Chopped coriander leaves and salt. Mix well.

• Heat oil in  a flat bottomed kadai.
• Make lemon size balls and  flatten them on your palm .
• Drop the vadai in Oil and deep fry it in medium flame till it turns golden brown on both sides.

• Serve hot with coconut chutney.

Shrimp and Asparagus stir-fry with pasta

Ingredients:-
Shrimp - 1 lb (peeled)
Pasta(Angel Hair)- 6 oz
Asparagus - 5 or 6
Zucchini - 1 (sliced)
Almond - 5 or 6
Sesame seeds - 1 tsp
Pepper powder - 1 tsp
Lemon Juice - 1 tsp
Garlic crushed - 2 tsp
Olive oil - as needed
Salt - as needed
Soy sauce - 1/2 tsp
Parsely flakes - 2 tsp
Grated Parmesan cheese - 2 tsp

For Garnishing:-
Celery - 1/2 cup (chopped)
Spring onion - 1
Fresh Zucchini rolls - 5 or 6

Preparation:-

1. Blend Almond and sesame seeds until it become a powder. Set aside.
2. In a large pot of salted boiling water, cook pasta for 3-5 mins.While pasta is cooking, Drain it and set aside.
3. In a large saute pan,  add oil .when pan is hot. Add garlic  to the pan and saute about a minute and add pasta and season with salt and pepper, Cook about 2 minutes. set aside.
4. Heat the oil in a pan, fry asparagus and zucchini along with almond powder, salt and pepper. set aside.
5. Heat oil in a same pan add garlic; stir until garlic begins to turn golden.
6. Then add shrimp , pepper powder, almond powder and soy sauce ; stir and saute for 2-3 mins.
7. Now add the fried vegetables, Lemon juice and Parsely flakes and saute for few mins.
8. Remove from flame.
9. Set a pasta on  dinner plates. Place shrimp and Vegetables stir-fry  over pasta.
10. Garnish with Celery, spring onion and fresh Zucchini rolls.
11. Sprinkle Almond powder and Grated Parmesan cheese to taste.
12. Serve hot.

Orange Juice

Orange Juice can help your immune system and good for skin. Here, Orange juices that we buy never taste like real "Orange Juice". I'm bored and prepared fresh orange juice. I used mandarin Oranges. Don't add much sugar. It tastes so well . Wooooowwww !!! 

  

Ingredients:-
Orange - 4
Water - 1 cup
Sugar - as needed
Salt - a pinch
Ice Cubes - as needed

 

Preparation:-

1. Wash and peel the Orange skin. 
2. Place Orange, sugar and salt into the blender and blend them together with 1 cup of water. 
3. Filter them with the strainer. 
4. Pour into the serving glass.
5. Serve it with ice cubes. 

Colourful Fried Idly

Ingredients:-
Idlis - 6
Cookie Cutter ( Heart shape)
Food color ( Red and Green)
Corn flour - 2 tsp
Water - 4 tsp
Salt
Oil

Preparation:-

1. Take a Bowl, add corn flour and water and beat well.
2. Divide the corn batter into 2 bowls.
3. In one bowl, mix red food color and salt.Set aside
4. In another bowl, mix green food color and salt.Set aside.
5. Use a heart shaped cookie cutter to cut out the Idlis. Set aside.
6. Heat the oil in a wok.
7. Dip idlis into  green or red batter till it completely coated.
8. Turn flame to medium heat &  fry them till its done.
9. Serve them hot with Sambar and Chutney.

Egg Kothu Chapathi

Ingredients:-
Chapathi - 4
Onion, chopped - 1 cup
Tomato , chopped - 1/2 cup
Green chilli , chopped- 2
Cumin seeds - 1 tsp
Curry leaves - few
Coriander leaves - few
Eggs - 2
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Salt 
Oil

Preparation:-

1. Cut the Chapathi's into thin  strips.set aside.
2. Heat a tsp of oil in a wok, add Cumin seeds, followed by the Green chilli, Curry leaves and Ginger garlic paste and saute for a minute.
3. Then add Onion and Tomato. Saute for another few more minutes.
4. Now add Chapathi strips to this. Mix well and cook for another 2-3 minutes.
5. Break and add the 2 eggs.Sprinkle some salt over it and scramble the egg.
6. Then add Chilli powder, Garam masala and Turmeric powder and stir for a minute until it well mixed up.
7. Garnish with coriander leaves.
8. Serve immediately.

Neer More

Ingredients:-

Curd - 1 cup
Water - 2 cups
Green chilli - 1 nos
Ginger -  1 inch piece
Curry leaves - few
Coriander Leaves - few
Mustard seeds - 1 tsp
Hing - 1 pinch
Salt - as needed

Preparation:-

1. In a large bowl , add Curd and beat it well. Add the 2 cups of water and salt to the curd and mix well . keep it aside.
2. Heat oil in a pan and splutter the mustard seeds .
3. Now add crushed ginger, chopped green chilli , curry leaves and hing. mix it into the buttermilk.
4. Chill and serve.

Bhel Puri

Ingredients:-

Puffed Rice (Pori) - 1 cup
Chopped Tomato - 1 cup
Chopped Onion - 1/2 cup
Chopped Coriander Leaves - 1/4 cup
Chopped Cucumber - 1/4 cup
Chopped Mango - 1/4 cup
Grated Carrot - 1/4 cup
Chopped Green Chilli - 1 tsp
Chopped Ginger - 1/2 tsp
Tamarind Chutney - 1 tsp
Coriander Leaves And Mint Chutney- 1 tsp
Nimkis (Papdi) - 1/2 cup
Sev/Oma Podi - 1/2 cup
Peanuts- 1 cup
Roasted gram(Pottukadalai) - 1/2 cup
Roasted Chickpeas (Kondakadalai)- 1/2 cup
Lime or Lemon juice - 1 tsp

Preparation:-

1. Take a big bowl. Add the puffed rice, peanuts, cucumber,onion, tomato, mango, carrot, Green chillies, ginger, Roasted gram and Roasted Chickpeas together in a large bowl.
2. Add the Lime juice, Tamarind Chutney and Coriander chutney. Mix well.
3. Garnish with coriander leaves, sev and papdi. Serve immediately. 

Tomato Tamarind Rasam

Ingredients:-

Tamarind – 1 lemon sized ball
Peppercorns – 2 tsp
Cumin Seeds – 1 tsp
Garlic – 5 cloves 
Tomato ,cut into 4 pieces – 1 no
Asafoetida Powder  – 1/4 tsp
Turmeric Powder – 1/2 tsp
Salt to taste – 1 tsp
Coriander Leaves, chopped – 1 tbsp

For Seasoning

Oil  – 1 tsp
Mustard  Seeds – 1/4 tsp
Dry Red Chillies  – 2 no
Curry Leaves  – 1 stalk

Preparation:-

1. Soak the tamarind in warm water for 10 minutes until it becomes soft and mashable. Keep it aside.
2. Crush the Garlic Pods, Peppercorns and Cumin Seeds. Keep it aside.
3. In a large vessel, mix the Tamarind juice, Tomatoes, Asafoetida Powder, Turmeric Powder, Salt, chopped coriander leaves ,2 cups of Water , crushed garlic/peppercorns and cumin seeds. keep it aside.
4. Heat oil in a  pan and splutter the mustard seeds and cumin seeds.
5. Now add the curry leaves and dry red chillies into the  pan and fry for a minute . Pour it over the tamarind mixture from step 3. 
6. Let it boil for 4-5 minutes. Now switch off the stove.
7. Garnish Rasam with Coriander Leaves and serve it hot.

Fried Chicken With Asparagus

Ingredients:-
Chicken Thighs 1 lb ( Cut into long pieces)
Salt and pepper - 1 tsp
Lime juice - 1 tsp
Garlic - 1 cloves
Egg Whites - 1 beaten
Olive Oil - 1 tsp
Milk - 1/4 cup
All purpose flour - 1 tsp
Crushed Corn flakes - 1 cup 
Parsely flakes - 1 tsp

For Garnishing:-
Sour cream - 1 tsp
Asparagus - 6 nos
Grated Parmesan cheese - 1/4 cup
Mashed potatoes - 3 tsp
Slice carrots - few
Chopped green pepper - 1 tsp
Spring onion - few

Preparation:-

1. Marinate the chicken along with Salt and pepper, parsely flakes, Crushed Garlic,Lime juice and olive oil for half an hour.set aside.
2. Take a Bowl , add beaten Egg whites , milk, All purpose flour and salt. Mix well. set aside.
3. Heat the oil in a skillet over medium-high heat. 
4. Dip the chicken into the egg mix and Coat the chicken with crushed corn flakes.
5. Add the coated chicken into the oil  and cook for 15 minutes or until well browned on both sides.
6. Remove the chicken from the skillet and keep warm.
7. Serve the chicken with grilled asparagus, Mashed Potatoes, Sour cream, sliced carrots, Chopped green pepper, Spring onion and  Sprinkle with the parmesan cheese.

Chocolate MilkShake

Ingredients

1 cup - Chocolate, finely chopped, plus extra flaked, to serve

• 1 1/2 cup - milk
• 3 scoops - chocolate ice cream

• Preparation:-

1. Place the chocolate in a blender , add 1/4 cup of  boiling water, and blend until completely smooth.
2. Add the milk , chocolate ice cream and chopped chocolate and blend again until thick, smooth, and creamy.
3. Pour into a  glass and top each with a scoop of Chocolate ice cream. Sprinkle with flaked chocolate and serve immediately.