Eggless Chocolate Cup Cake

INGREDIENTS

Maida  -  1 cup
Cocoa powder  -  1 tbsp
Baking powder  -  1tsp
Powdered sugar  -  1/2 cup
Melted butter  -  1 tbsp
Milk  -  1/4 cup


METHOD

Sieve maida, cocoa powder, baking powder together into a bowl and mix it well.
Then add sugar, melted butter and milk into the mixture and mix thoroughly until a thick batter is formed.
Grease and the microwave safe cups with butter and dust them with maida.
Spoon the cup cake batter into the cups until 1/2 of the cup is full.
Now microwave it oh high for 2 minutes.
Serve with chocolate sauce or ice cream.

Spicy Matar Pulao

INGREDIENTS

Basmati Rice  -  1 cup
Cumin seeds  -  1/2 tsp
Onion chopped  -  1 nos
Green chilies  -  4 nos
Ginger  -  1" piece
Green peas  -  1 cup
Garam masala powder  -  1 tsp
Coriander powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Salt


METHOD
Wash and soak the rice in water for 30 minutes
Grind green chillies and ginger together and make a paste.
Heat oil in a pan and splutter cumin seeds.
Then add chopped onion and fry till translucent.
Then add turmeric powder and saute for 2 minutes and add ground ginger and chilli paste and saute well till the raw smell leaves.
Now add garam masala and coriander powder and saute well.
Then add the washed green peas and mix well.
Now add the soaked basmati rice and 2 cups of water.
Add salt according to taste
Close the lid and cook for 10 minutes on high flame and another 5 minutes on medium flame till the rice cooks well.
Serve hot with veg raita.

Oats Banana Porridge

This porridge contains oats which is very fibrous. The sliced banana and honey make this porridge burst with flavor and vitamins making it a perfect start for the day.


INGREDIENTS

Oats  -  2 tbsp
Skimmed milk  -  1/4 cup
Banana sliced  -  1 nos
Honey  -  1tsp


METHOD

Mix oats and milk together in a pan and bring it to a boil.
Allow it to simmer for few minutes until the porridge thickens.
Add little water if necessary.
Transfer it into another bowl and add the sliced banana and honey and mix well.
Serve hot or cold.

Chettinad Egg Curry

INGREDIENTS

Boiled eggs  -  4 nos
Coriander powder  -  3tsp
Chilli powder  -  1 1/2 tsp
Fennel seeds  -  1 tsp
Cumin seeds  -  1 tsp
Turmeric powder  -  1/2 tsp
Ginger chopped  -  1/2 tsp
Garlic chopped  - 1 tsp
Onion chopped  -  2 nos
Tomatoes chopped  -  1 nos
Coconut milk  -  1/4 cup
Coriander chopped  -  1 tsp


METHOD

Peel the eggs and cut them into 2 halves.
Grind coriander powder, chilli powder, fennel seeds, cumin seeds, turmeric powder, chopped ginger and garlic together with little water into a fine paste.
Heat oil in a pan and add chopped onions and fry till golden brown.
Now add the ground paste and cook for 5 minutes.
Pour in little water to avoid scorching.
Add the chopped tomatoes and cook for 3 minutes.
Then add the coconut milk and heat for some time.
Garnish with chopped coriander.
Goes well with Coconut milk rice.

Coconut Milk Rice

INGREDIENTS

Basmati rice  -  1 cup
Onion sliced  -  1/2 cup
Green chillies slit -  3 nos
Cinnamon  -  few
Cloves  -  few
Ginger garlic paste  -  1 tsp
Coconut milk  -  1 cup
Bay leaf  -  1 nos
Salt
Coconut oil


METHOD

Soak the basmati rice for 1/2 hour.
Heat oil in a pan and splutter cinnamon, cloves and bay leaves.
Saute onion until transparent and then add slit green chillies and ginger garlic paste.
Drain off water from the rice and add it to the sauteed onions.
Saute for few minutes.
Add 1 cup of coconut milk and 1 cup water  and salt to it.
Close the pan and cook till its done.
Serve hot with a Chettinad egg curry.

Vanilla Cake

INGREDIENTS

All purpose flour  -  1/2 cup
Softened butter  -  3 tsp
Egg  -  1
Milk  -  1/4 cup
Baking powder  -  1/4 tsp
Vanilla extract  -  1 tsp
Salt  -  1 pinch


METHOD

In a bowl combine butter, sugar, egg, vanilla extract and milk and blend them together.
Combine the flour, baking powder and salt and blend it into a smooth mixture.
Grease a microwave safe bowl with butter and little flour.
Pour the mixture into the bowl.
Cover the bowl and cook on high for 3 minutes or until the cake springs back when touched.
To serve, let the cake cool for 5 minutes, the cover the bowl with a plate and turn both the bowl and plate
upside down so that the cake falls on to the plate.

Lemon Aval (Poha)

INGREDIENTS

Aval  -  2 cups
Lemon juice from one lemon
Green chillies  -  4 nos
Urad dal  -  1/2 tsp
Groundnut  -  1 tsp
Curry leaves  -  few
Mustard seeds  -  1/2 tsp
Asafoetida  -  1 pinch
Turmeric powder  -  1 pinch
Salt  -  as needed
Oil.


METHOD

Wash and soak the aval in a handful of water for about 15-20 minutes.
Heat oil in a pan and splutter mustard seeds, then add urad dal, groundnuts, curry leaves, green chillies,  asafoetida and fry till golden brown color.
Add turmeric powder and salt and stir well.
Now add the soaked aval and stir for  minutes.
Switch off the flame and squeeze out the lemon juice on it and mix well.
Serve hot.

Njandu Roast (Crab Roast)

INGREDIENTS

Cleaned Crabs  -  4 nos
Onion chopped  -  3 nos
Tomato chopped  -  2 nos
Pepper powder  -  2 tsp
Chilly powder  -  2 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder -  1/4 tsp
Garlic cloves  -  4 nos
Ginger  -  1" piece
Fennel seeds  -  1/2 tsp
Green chillies  -  3 nos
Vinegar  -  2 tsp
Curry leaves  -  few
Coconut oil
Salt


METHOD

Grind together garlic, ginger, green chillies and fennel seeds and make a paste.
Heat oil and saute chopped onions until transparent.
Add the ground paste and stir for one minute.
Add the chopped tomatoes, pepper powder, salt, curry leaves, turmeric powder and chilly powder.
Stir and cook until the tomatoes are mushy.
Then add the cleaned crabs.
Close the pan and cook on low flame for 5 minutes.
Check and add 1/4 cup water if there no water and mix well.
Cook for 15-20 minutes.
Add vinegar and mix well and check for salt if needed
Add garam masala, coriander leaves and mix well.
Remove from fire.
Serve hot with rice or chapatti.

Fattoush Salad

Fattoush is a popular salad, especially in Lebanon. The great thing about fattoush is that you can add and delete vegetables from the recipe according to taste. Instead of pita bread you can also use French or Italian bread.

INGREDIENTS

Toasted Pita bread or Khubus  -  torn into 1" pieces
Cooked chick peas  -  1/4 cup
Tomato diced  -  2 nos
Cucumber diced  -  2 nos
Parsley chopped  -  1/2 cup
Spring onion chopped  -  1/4 cup
Capsicum chopped  -  1/4 cup
Lettuce chopped  -  Half of 1 bunch
Garlic cloves crushed   -  3 nos
Lemon juice  -  1/2 cup
Olive oil  -  1/4 cup
Fresh mint chopped  -  1/4 cup
Salt  -  to taste
Pepper  -  to taste.


METHOD

In a large bowl combine lettuce, bread, cucumber, tomatoes, capsicum, onions and parsley together and gently toss them.
In another small bowl combine garlic, olive oil, lemon juice and mint and mix them well.
Pour the above mixture to combined  salad mix them well and serve.

Varutharacha Sambar Thrissur Style

INGREDIENTS

Toor dal - 1/2 cup

Turmeric powder - 1/4 tsp

Pearl onions - 10 - 12 nos

Potato - 2 small, cut into large cubes

Drumstick - 1, cut into 2 '' pieces

Winter melon / kumbalanga - 2 cups, cut into medium cubes

Carrot - 2 small, cubed

Okra / vendakka - 5 - 6, cut into  1.5 ’’ pieces

Tomato - 1 medium, cubed

Tamarind - Small lemon-sized or to taste ( Soak the tamarind in 1/4 cup warm water and extract its juice)

Curry leaves - 1 sprig

Salt - To taste

Coriander leaves - To garnish

Coconut oil -  2 - 3 tsp

Mustard seeds - 1/2 tsp

Dry red chillies - 2 - 3

Curry leaves - 1 sprig

To Roast and Grind

Grated coconut - 1/2 cup

Uluva / fenugreek seeds - 1/4 tsp

Split urad dal / uzhunnu parippu - 1 tsp

Chana dal / kadala parippu - 1 tsp

Coriander seeds - 3 - 4 tsp

Dry red chillies - 4 - 5

Hing - 1/4 tsp

Pearl onions - 2 , slit

Curry leaves - A few

Coconut oil - 1 tsp

Heat oil in a pan and add fenugreek seeds. Saute until lightly brown.

Add 1 tsp split urad dal and 1 tsp chana dal.Saute until they turn golden and add 1/4 tsp hing.

Transfer them to a blender.

In the same pan add coriander seeds and dry red chillies. Saute until a nice aroma arises.

Then add small onions, curry leaves and grated coconut.

Saute until coconut turns golden brown.

Allow it to cool and transfer the same to the blender and grind well with little water.

METHOD

Cook the toor dal in a pressure cooker, adding enough water, for 1 whistle.

When the pressure releases, open the cooker and add the veggies and add turmeric powder, water and salt. Pressure cook again for 1 whistle.

In the mean time saute the okra in little oil until stickiness goes off.

Open the cooker and add the tamarind extract.

Add the sauteed okra pieces and bring it to a boil.

Then add the ground paste, 1/4 tsp turmeric powder and salt, if needed.

Add water if needed and adjust to desired consistency.

Cook in low heat for about 5 minutes.

Heat oil in a pan and splutter mustard seeds and fry dry red chillies and some curry leaves.

Pour over the prepared sambar.

Garnish with coriander leaves.

Serve hot with rice, idli or dosa.

Fish Molly

INGREDIENTS

King fish  -  4-5 pieces
Small onion chopped  -  few nos
Ginger chopped  - 1 tsp
Green chilli chopped  -  1 tsp
Cardamom  -  3-4 nos
Cinnamon  -  1 medium stick
Cloves  -  3-4 nos
Tomato  -  1 nos
Thin coconut milk  -  1 cup
Medium thick coconut milk  -  1cup
Thick coconut milk  -  1/2 cup
Curry leaves  - few
Pepper powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Salt  -  as needed
Coconut oil


METHOD

Marinate the fish pieces in pepper powder, turmeric powder and salt. Keep it for 30 minutes.
Shallow fry the fish on both the sides for 2-3 minutes.
Heat oil in a pan and splutter cardamom, cinnamon and cloves.
Add chopped ginger and green chilli and chopped small onions.
Once the onion becomes soft add the thin coconut milk and bring it to a boil.
Add the fried fish pieces and salt.
When the gravy becomes little thick add the medium coconut milk.
Then after the gravy becomes thick add the tomato and curry leaves.
Once the tomato and fish is cooked well add the thick coconut milk and just heat it, do not boil it.
Serve hot with palappam or bread.

Capsicum Thoran (Capsicum Poriyal)

INGREDIENTS


Capsicum  -  4 nos
Shallots  -  5 nos
Mustard seeds  -  1 tsp
Curry leaves  -  few
Turmeric powder  -  1 tsp
Grated coconut  -  1/4 cup
Garlic  -  4 nos
Ginger  -  1/2" piece
Green chilli  -  3 nos


METHOD

Grind coconut coarsely by adding ginger, garlic and green chilli and keep it aside.
Wash and remove the seeds of capsicum and chop into small pieces.
Heat oil in a pan and splutter mustard seeds and add chopped shallots, curry leaves and saute well.
When shallots turn translucent add turmeric powder, chopped capsicum and salt.
Close the pan with a lid and cook in a very slow flame.
When capsicum is 3/4 cooked add the grinded coconut paste, stir well and switch off the flame.
Serve hot with rice and sambhar.

Vendakka Puli Kootu (Okra Tamarind Curry)

INGREDIENTS

Okra  -  20 nos (cut in 1 inch long pieces)
Onion chopped  -  1 nos
Garlic sliced  -  4 nos
Tomato chopped  -  1 nos
Thick tamarind extract  -  1/4 cup
Mustard  -  1/2 tsp
Fenugreek seeds  -  1/2 tsp
Dry red chillies  -  3 nos
Turmeric powder  -  1/2 tsp
Chilli powder  -  1 tsp
Curry laves
Salt to taste
Oil


METHOD

Heat oil in a pan over medium heat and splutter mustard seeds and fenugreek seeds.
Add broken dry red chillies  and curry leaves.
Add the chopped onion and sliced garlic and turmeric powder and saute until the onions becomes transparent.
Add the tomatoes and salt and saute until the tomatoes turn pulpy.
Add the sliced okra and saute until the stickiness leaves.
Then add chilli powder and tamarind extract.
Cover the pan and cook until it thickens and the okra is cooked.
Serve hot with rice and dal tadka.

Chilli Fish

INGREDIENTS

Fish fillets
Corn flour  -  3-4 tbsp
Pepper powder  -  1 tsp
Chilli powder  - 1 tsp
Ginger garlic paste  -  1 tsp
Dried red chilli flakes  -  2 nos
Garlic minced  -  2 large
Onion diced  -  1 nos
Green chillies  -  5 nos slit
Capsicum diced  -  1/2 cup
Spring onion sliced  -  2 stalks
Chilli sauce  -  1 tsp
Tomato sauce  -  1 tsp
Soy sauce  -  1 tsp


METHOD

Clean the fish fillets thoroughly and cut them into small cubes.
Marinate the fish fillets using corn flour, pepper powder, red chilli powder, ginger garlic paste and salt.
Marinate the fish fillets for about 30 minutes.
Heat oil in a pan and fry the marinated fish fillets.
Heat another pan, use the same oil and add dried chilli flakes.
Saute for few seconds and add chopped garlic and diced onions.
Cook for some time until the onions are transparent.
Add diced capsicum and spring onion and saute for few minutes.
Then add the sauces mixed well with little water.
Add the fried fish fillets and slit green chillies and mix well until the fish is coated well with the sauces.
Cook on low flame until all the flavour is infused into the fried fish fillets.
Mix corn flour with water  and pour it in the chilli fish and cook for a while the gravy thickens.
Serve hot with fried rice.

Jelly Custard

INGREDIENTS

Packet of Strawberry jelly crystals
Crushed biscuits
Custard powder  -  2-3 tbsp
Sugar  -  as needed
Milk  -  1 cup



METHOD
For Custard

Take little of milk in a bowl and dissolve the custard powder in it.
Boil the remaining milk.
When it starts boiling add sugar and the dissolved custard powder in milk and stir continuously for few minutes till the mixture is thick.
Keep it aside to cool.

For Jelly Custard

Prepare the jelly according to the packet instructions.
Pour the jelly in a bowl and allow it to set in fridge for about 2-3 hours.
After it is set, add the crushed biscuit on top of the jelly.
Then add the custard mixture on top of the jelly and again allow it to set in the fridge for 2-3 hours.
Serve cold.

Idli Manchurian

INGREDIENTS

Left over idli  -  5-7 chopped into pieces
Maida  -  1 cup
Cornflour  -  1/2 cup
Salt  -  to taste
Pepper  -  1/2 tsp
Oil  -  to fry
Onion chopped  -  1 nos
Green chilly chopped  -  1 nos
Ginger garlic paste  -  1 tsp
Capsicum chopped  -  1/2 nos
Tomato sauce  -  1tbsp
Soya sauce  -  1 tbsp
Sugar  -  1 tsp
Red chilly powder  -  1/4 tsp
Salt to taste


METHOD

Make a batter using maida, cornflour, salt, pepper and water.
Heat oil in a kadai, dip the chopped idli in the batter and deep fry till golden brown and keep aside.
In another pan add oil and saute onions and green chilly till golden brown.
Then add ginger garlic paste and saute well till the raw smell leaves.
Add the chopped capsicum, tomato sauce, soya sauce, sugar, chilly powder, salt and stir well.
Mix 1tsp of cornflour in water and add it to the above mixture to make a thick manchurian sauce.
Then mix in the fried idlis and stir well till idli gets coated with the sauce.
Switch off the flame and garnish with coriander leaves.
Serve hot.

Chocolate Jamun

INGREDIENTS

Maida  -  1/2 cup
Milk powder  -  1 cup
Baking soda  -  1/2 tsp
Coco powder  -  2 tsp
Milk -  enough to make dough soft
Sugar  -  2 cup
Water  -  1 cup
Cardamom pods  -  4-5 nos
Oil  -  for frying


METHOD

Make the dough by combining milk powder, maida, baking powder, coco powder.
Add enough milk to make the dough soft.
Divide the dough into small balls.
Make the sugar syrup by mixing 2 cups of sugar and 1 cup of water.
Add cardamom pods to it.
Mix it well so that the sugar dissolves in the water.
Heat oil in a kadai and fry the balls.
Make sure that the ball become brown on both the sides.
Add the fried jamun's into the warm sugar syrup.



Note: You can also add chocolate chips instead of coco powder, so that will make Chocolate Chip Jamun.

Potato Halwa

INGREDIENTS

Potatoes  -  3 large
Sugar  -  1 cup
Ghee  -  1/4 cup
Dry nuts for garnishing


METHOD

Boil potatoes, peel the skin and mash them.
Heat ghee in a non stick pan and add mashed potatoes gradually.
Continue stirring at medium heat.
When the potatoes start changing color to golden brown, add sugar and mix.
Allow sugar to completely mix with the potatoes.
Remove from heat and add dry nuts.
Serve warm.

Chettinad fish curry

INGREDIENTS

Fish  -  5-6 pieces
Tamarind extract  -  1 lemon size
Turmeric powder  -  1 tsp
Coriander powder  -  1/2 tsp
Small onion chopped  -  10 nos
Tomato chopped  -  1 nos
Garlic  -  5 nos
Mustard seeds  -  1 tsp
Fenugreek seeds  -  1/2 tsp
Coriander leaves
Curry leaves
Oil  -   tsp
Salt  -  as needed

TO GRIND

Coconut grated -  1/4 cup
Fennel seeds  -  1 tsp
Chilli powder  -  1 tsp
Coriander powder  -  1 tsp
Tomato chopped  -  1 nos
Onion chopped  -  1 nos

Put coconut, fennel seeds, chilli powder, coriander powder and onion in a mixer.
Heat 1/2 tsp oil in a pan and saute the onion and tomato and then add this to the mixer and blend it to a fine paste.


METHOD

Heat the oil in a kadai and splutter mustard seeds.
Then add fenugreek seeds, curry leaves, chopped small onion and garlic and saute them well.
Then add the chopped tomatoes and saute until the raw smell leaves.
Then add the grind paste, turmeric powder tamarind extract, salt and add 1/4 cup of water and boil well for about 15-20 minutes.
When oil seperates, add the cleaned fish pieces and allow it to ccok well.
Since fish pieces will get cooked faster, be careful not to break them.
Once the fish turns soft and the gravy is cooked well, oil will start collecting at the edges. At this stage garnish with coriander leaves.
Serve with rice.

NOTE: Fish curry tastes best the next day even the day after.

Varutharacha Thakkali Curry (Tomato Curry in Roasted Coconut Gravy)

INGREDIENTS

Tomatoes  -  3-4 nos
Shallots chopped  -  1/2 cup
Green chillies  -  2 nos
Turmeric powder  -  1/2 tsp
Cumin powder  -  1/2 tsp
Curry leaves  -  1 sprig
Mustard seeds  -  1/4 tsp
Oil  - 2 tbsp
Salt  -  as needed

TO ROAST AND GRIND

Grated coconut  -  1 cup
Garlic  -  2 cloves
Red chilly powder  - 1 tsp
Garam masala powder  -  1 tsp
Fennel seeds  -  1/2 tsp

Dry roast all the above ingredients and grind it to a smooth paste.


METHOD

Cook the tomatoes in a little water along with slit green chillies, turmeric powder and salt until the tomatoes are mashed.
Heat oil in a pan and splutter mustard seeds.
Add the chopped shallots and curry leaves and saute them till golden brown.
Then add the cooked tomatoes to this and add cumin powder.
Allow it to cook for 2-3 minutes.
Pour the coconut paste along with 1-2 cups of water  and salt to taste.
Bring it to a boil in medium flame for about 5-10 minutes until the gravy thickens.
Serve hot with rice.

Wheat Gulab Jamun

INGREDIENTS

Wheat Flour  -  1 cup
Milk powder  -  1/4 cup
Maida  -  1/4 cup
Baking powder  -  2 pinch
Sugar  -  1 cup
Milk  -  5tbsp
Cardamom powder  -  1/2 tsp
Water  -  3 cup
Oil  -  2 cup


METHOD

Take a large bowl and mix wheat flour and maida, milk powder, baking soda and mix it well.
Now add milk and make a dough out of it.
Roll the dough into small balls.
For making sugar syrup, mix in 1 cup sugar with 3 cups of water and heat it in a pan for half an hour in medium flame.
Heat oil in a another pan and fry the balls until they turn brown in color.
Add cardamom powder to the sugar syrup and mix well.
Heat the syrup once again and add the fried balls in it and simmer for 10-12 minutes.
Turn off the heat once all the balls absorb the sugar syrup.
Remove the balls from the syrup.
Serve it hot or cold.

Cauliflower Green Peas Curry

INGREDIENTS

Cauliflower  -  1 cup
Green peas  -  1/4 cup
Tomato puree  -  1 cup
Onion chopped  -  1 nos
Ginger garlic paste  -  1 tsp
Turmeric powder  -  1 tsp
Chilli powder  -  1 tsp
Coriander powder  -  1 tsp
Garam masala  -  1 tsp
Salt  -  as needed
Sugar  - 1 pinch
Cloves  - 2-3 nos
Cinnamon  -  1/2 inch piece
Fennel seeds  -  1 tsp
Oil  -  as required


METHOD

Cook the cauliflower florets in a bowl with water and little salt for 5-8 minutes.
Strain the water and keep it aside.
Cook the green peas well.
Heat oil in a pan add cinnamon, cloves and  fennel seeds one at a time.
Then add the chopped onions and turmeric powder and saute till transparent and then add ginger garlic paste and saute till the raw smell goes off.
Add the tomato puree to this and cook till the raw smell of tomatoes disappears.
At this point add all the powders and mix well, add a little water and cook for about 2-3 minutes.
Now add the cooked cauliflower and green peas and mix well, till the masala gets coated well.
Cook for about 5 minutes.
Serve hot with roti or rice.

Chicken Dry Fry Kerala Style

INGREDIENTS

Chicken  -  1kg
Onion  -  3 nos
Green chillies  -  4-5 nos
Ginger garlic paste  -  2 tsp
Ginger chopped  -  2 tsp
Chilli powder  -  2-3 tsp
Turmeric powder  -  1tsp
Salt -  as needed
Coconut oil  -  as needed
Curry leaves  -  few

TO ROAST AND GRIND
Coriander seeds
Dry red chillies
Pepper
Fennel seeds
Cumin seeds
Cinnamon sticks
Cloves

Dry roast all the above ingredients without oil and powder it well and keep aside.


METHOD

Clean the chicken well and marinate it with turmeric powder, chilli powder, salt and chopped ginger and keep aside for 30 minutes.
In a cooker, add the marinated chicken and cook for about 3 whistles or till the chicken is cooked well. Do not as water while cooking in the cooker.
Take another pan and saute the chopped onion, green chillies and curry leaves in coconut oil.
Add ginger garlic paste when the onion turns transparent and cook well till the raw smell goes off.
Then add the cooked chicken without water and saute it well.
Then add the powdered masala and salt(if not sufficient) and mix well.
Add little oil in between so that the chicken can get fried and cooked again well.
Keep in medium flame and cook for about 30 minutes till all the masala is coated well on the chicken.
Serve hot with rice.

Pineapple Pachadi

INGREDIENTS

Pineapple diced  -  1 cup
Coconut grated  -  2 tablespoon
Cumin seeds  -  1 tsp
Chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Green chillies  -  2 nos
Sour less thick curd  -  1 cup
Mustard  -  1 tsp
Dry red chillies  - 2 nos
Coconut oil  -  2tablespoon
Curry leaves  -  few
Salt -  as required

METHOD

Cut the pineapple into small pieces after removing the skin
Cook it in a pan along with chilly powder, turmeric powder, salt, green chillies and water.
Grind together coconut and cumin seeds into a smooth paste
When the pineapple cooked and the water is almost evaporated, add the ground mixture to it.
Allow the mixture to get cooked.
Then add curd and mix well.
Make sure that the pachadi is not too watery as it should be thick.
Heat oil in a pan.
Splutter mustard seeds, dry red chillies and curry leaves and add it to the pachadi.

Caramel Custard

INGREDIENTS


Milk  -  500ml
Eggs  -  2 nos
Sugar  -  8-9 tabelspoon
Vanilla essence  -  1 tsp


METHOD

Melt 3 tablespoon of sugar in 3 tabespoon of water in a pan in medium flame.
Wait until it is golden brown to form caramel and then take it from the flame.
Pour the hot caramel in a bowl until it covers the base and then allow it to cool.
Pour 500ml milk, eggs, sugar, and vanilla essence in a bowl and mix it well.
Do not allow it to form bubbles, if so the custard surface will not be smooth and even.
Then pour the mixture into the bowl over the caramel syrup.
Steam it in a cooker for about 20 minutes in high flame.
Then take it from the cooker and allow it to cool.
Refrigerate it for 1 hour.
Put a plate above the bowl and turn it up side down.
Serve cold.

Ginger & Fruit with Lemon

INGREDIENTS

Carrots  -  3 nos
Apple  -  2 nos
Lemon Juice  -  1/2 lemon
Fresh ginger  -  1 small piece
Honey  -  1 spoon.

METHOD

Blend all the ingredients in a blender.
Strain it into another container.
Serve chilled.

Aloo Chappathi

INGREDIENTS

Potatoes  -  3 nos
Onion  -  1 nos
Green chillies -  3 nos
Ginger chopped  -  1 tsp
Coriander leaves  -  1 tsp
Chilli powder  -  1 tsp
Garam masala  -  1 tsp
Pepper powder  -  1/2 tsp
Oil  -  as needed
Salt  -  as needed.


METHOD

Boil and peel the potatoes.
Mash them.
Heat oil in a pan, add chopped onion and saute them till transparent.
Add chopped green chillies and chopped ginger and saute well.
Then add all the powders and mix well.
Add the mashed potato and coriander leaves and mix well till all the ingredients are blended well.
Take one chappathi and spread 2 tsp of the above masala in the middle.
Fold upper side to lower part, and then again from right to left.
Slightly press it then evenly with palm, without the masala coming out.
Cook them on medium flame.
When one side is cooked and turns golden brown, turn it over.
Cook both the sides evenly.
Serve hot with raita.

Chicken Tandoori and Mint Chutney

CHICKEN TANDOORI

INGREDIENTS

Chicken pieces  -  500gms
Lemon juice  -  1 lemon
Red chilli powder  -  2 tsp
Garam masala  -  2 tsp
Beaten Curd  -  1 cup
Oil for brushing
Salt  -  as required

METHOD

Clean and wash the chicken pieces and prick the pieces all over with a fork or knife.
Rub the pieces well with salt, red chilli powder, garam masala and lemon juice and keep aside for 30 minutes
Add a pinch of red color to the beaten curd.
Mix well and add to the marinated chicken pieces and refrigerate for 3-4 hours
Place the chicken pieces on the grill rack of microwave.
Brush with oil and cook on the grill rack on combination-3 for 10 minutes or till tender.
Turn the pieces over halfway through cooking time.
Then grill it again for 15-20 minutes turning over the pieces frequently and brushing with oil.
Serve hot with lemon or mint chutney.


MINT CHUTNEY

INGREDIENTS

Curd  -  1 cup
Mint leaves  -  1/2 cup
Coriander leaves  -  1/4 cup
Green chilli  -  1 nos
Chopped ginger  -  1 tsp
Cumin powder  -  1/2 tsp
Salt  -  as needed

METHOD

Take the curd in a cup and beat it gently.
Mix the cumin powder and salt in the curd.
Grind the mint leaves, coriander leaves, green chilli, chopped ginger with little water to a smooth paste.
Mix the ground chutney to curd.
Blend both of these well till they become uniform and even in color.
Serve with tandoori.

Cucumber juice

Cucumbers provide health benefits from head to toe, inside and out. Rich in Vitamin A, Vitamin C, Vitamin K, Calcium and potassium.
It has digestive and anti cancer properties.
Cucumber makes an important food aid in weight loss.
Drinking cucumber juice may boost your digestion, accelerate your metabolism, flush toxins and water from the body, conquer hunger and thus help in weight loss.

INGREDIENTS

Cucumber  -  5 nos
Sugar  -  2 tsp
Honey  -  1tsp
Water  -  1 cup

METHOD

Peel the cucumbers, slice off the ends and chop in pieces.
Blend the cucumbers in a blender with water for 2 minutes.
Strain cucumber mash using a strainer and using a spoon gently stir it until no more juice is separating out.
Pour the strained juice in a blender, add sugar and honey and blend it once again.
Serve cold.

Masala Oats

INGREDIENTS

Oats  -  1/2 cup
Vegetables (carrot, peas)  -  1/4 cup
Onion finely chopped  -  1/2 onion
Turmeric powder  -  1 pinch
Red chilli powder -  1/2 tsp
Garam masala powder  -  1/4 tsp
Coriander leaves  -  1 tsp
Pepper powder  -  1/4 tsp
Water  -  1 cup
Salt  -  as needed


METHOD

In a non stick pan add chopped onions and roast well until it shrinks and then add the oats and roast until nice aroma comes.
Cook the vegetables separately until soft and mushy.
Now add water, cooked vegetables, red chilli, turmeric, garam masala and required salt to the oats.
Cook in a medium flame for about 3 minutes until oats becomes soft.
Add more water if required.
Allow it to boil for a while and using a laddle mash it well.
Cook for 2 minutes until it reaches porridge consistency and then add coriander leaves and pepper powder.
Serve hot for breakfast.

Nellikka Thenga Chammanthi (Gooseberry Coconut chutney)

INGREDIENTS

Nellikka (Gooseberry) Chopped -  5-6 nos
Grated Coconut  -  2-3 tsp
Small onion chopped  -  3-4 pcs
Green chilli  -  3-4 nos
Ginger  -  small piece
Curry leaves
Salt

METHOD

Grind all the ingredients in a mixer with little water.
Serve with rice.

Spicy Mutton Curry

INGREDIENTS

Mutton  -  1/2 kg
Cumin seeds  -  1/4 tsp
Turmeric powder  -  2 tsp
Onion finely chopped  -  2 nos
Coconut grated  -  1/4 cup
Coriander leaves -  1/4 cup
Coriander powder  -  1 tsp
Ginger garlic paste -  2 tsp
Tomato finely chopped  -  2 nos
Salt  -  as needed

To Roast and Grind

Cloves
Cinnamon
Bay leaves
Cardamom
Cumin seeds
Fennel seeds
Whole black pepper
Whole red chillies

Heat the pan and dry roast all the above ingredients to form a fine powder. Keep it aside.


METHOD

Pressure cook mutton with cumin seeds, turmeric powder, salt and enough water.Cook till tender.
Separate the mutton pieces and stock.
Heat oil in a pan add 1/4 cup of chopped onion and saute till transparent.
Grind the cooked onion and the above powder masala with 1/4 cup grated coconut, 1/2 cup coriander leaves and 1 tsp coriander powder and make a smooth paste.
Heat oil in a pan and saute the remaining onion.
Now add ginger garlic paste and saute for few minutes.
Now add the cooked mutton pieces without stock and fry for 5 minutes.
Add chopped tomato, curry leaves, turmeric powder and salt to taste.
Cook for 5 minutes over low flame.
Now add the ground masala paste and cook for 10 minutes or until oil separates.
Garnish with chopped coriander leaves.

Shahi Veg Biriyani

INGREDIENTS

Basmati rice  -  2 cups
Onion sliced  -  3 nos
Ginger garlic paste  -  2 tsp
Tomatoes finely chopped  -  3 nos
Chilli powder - 2 tsp
Turmeric powder  -  1tsp
Curd  -  1/2 cup
Shahi Masala  -  2 tsp
Cooked vegetables (Carrot, Beans, Peas)  -  1 1/2 cup
Milk  -  1/2 cup
Salt  -  as needed
Oil or Ghee  -  as needed

For Shahi Masala

Cumin seeds
Fennel seeds
Black pepper
Cardamom
Nutmeg
Dry red chilli
Dry methi leaves
Turmeric
Clove
Coriander seeds

Dry roast all the ingredients and make a coarse powder in the blender.


METHOD

Cook the basmati rice separately and keep it aside.
In a pan heat oil and fry the sliced onions.
Add the ginger garlic paste and cook till the raw smell goes off.
Then add chopped tomatoes, chilli powder, turmeric powder.
Cook till the oil separates.
Then add 1/2 cup curd and 2 tsp of powdered shahi masala and mix well.
Add the cook vegetables and salt and mix well.
Take a separate vessel, grease it with oil or ghee.
Spread half the rice, then add the masala and spread the remaining rice.
Pour 2 tsp oil or ghee and 1/2 cup milk over it.
Cover the vessel and heat for 15 minutes on low flame.

Garnish with fried onions, cashew nut and raisins.
Serve hot with raita or salad.

Blueberry Smoothie

INGREDIENTS

Low fat milk  -  1/2 cup
Low fat plain yogurt  -  1/2 cup
Blueberries  -  1 cup
Honey  -  1 tsp


METHOD

Put all the ingredients in a blender and blend until smooth.
Serve cold.

Fresh Fig and Banana Milkshake

Figs and bananas are both very high in potassium so that makes this smoothie great for getting your daily fix of potassium. This is a great meal replacement for breakfast and should hold the average person over until lunch hour..

INGREDIENTS

Fresh Figs  -  3 nos
Banana  -  1 nos
Honey  -  1-2 tsp
Low fat milk  - 1 cup


METHOD

Put all the ingredients in a blender, process it until smooth.
Serve cold.

Coriander Drink

A drink that can help in removing excess salt and toxins from the body.

INGREDIENTS

Bunch of fresh coriander leaves.

METHOD

Wash the coriander leaves well.

Cut it into small pieces and put it in a vessel and pour clean water.

Boil it well for 10 minutes.

Let it cool down and then filter it and pour in a clean bottle.

Cool it in a refrigerator.

Drink one glass daily (before going to sleep or early in the morning) and you will notice all excess salt and accumulated toxins come out of your kidney through urination.

Unakka Chemmeen Chammanthi / Dried Prawns Chutney

INGREDIENTS

Unakka Chemmeen / Dried Prawns  -  1/2 cup
Grated coconut  -  3/4 cup
Dry red chillies  -  6-7 nos
Ginger  -  1 inch piece
Small onions  -  4-5 nos
Tamarind  -  1 gooseberry size
Curry leaves  -  10-12 leaves
Salt  -  as needed


METHOD

Wash the dried prawns and pat dry.
Roast the dried prawns and red chillies together in a pan until the prawns turn light brown.
Keep it aside and cool them.
Add the roasted prawns, dry red chillies , grated coconut, ginger, small onions, tamarind, curry leaves and salt in a blender.
Grind well without adding water.
Adjust the tamarind and salt to suite your taste.
Enjoy the chammanthi with plain rice or kanji (rice porridge).

Murg Methi

INGREDIENTS

Chicken  -  1/2 kg
Onion sliced  -  2 nos
Tomatoes sliced  -  2 nos
Garlic paste  -  2 tsp
Ginger paste   -  2 tsp
Coriander powder  - 2 tsp
Cumin powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Red chilli powder  -  1 tsp
Garam masala  -  2 tsp
Methi leaves (fenugreek leaves) chopped -  2 tsp
Oil  - as required
Salt  -  as needed.


METHOD

Heat oil in cooking pan and add the sliced onion, saute till the onion becomes golden brown color.
Remove from heat and grind the onions into a smooth paste.
Now grind the tomatoes along with ginger and garlic paste into a smooth paste.
Heat the oil left over from frying the onions, add the onion paste and saute for 2-3 minutes.
Now add the tomato paste and all the powders along with garam masala and mix well.
Saute the masala well until the oil begins to separate from it.
Now add the chicken pieces  to the masala and add required salt and mix well.
Saute till the chicken is cooked well.
Then add the methi leaves and stir well.
Add 1/2 cup water and stir well and cover the pan and cook till the chicken is tender.(Add more water if the masala dries up).
Remove from heat after is chicken is cooked well.
Serve hot with chapatis or rice.

Green Peas Masala

INGREDIENTS

Green peas  -  1//2 cup
Onion  -  3nos
Tomato  -  3 nos
Garlic  -  3 cloves
Ginger  -  1 piece
Jeera  -  1/2 tsp
Fenugreek seeds  -  1/2 tsp
Red chilli powder  -  2 tsp
Coriander powder  -  2 tsp
Garam masala powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Coriander leaves chopped  -  2 tsp
Sugar  -   pinch
Salt  -  As needed
Oil  -  2 tsp
Cinnamon  -  1 piece
Cardamom  -  2 nos


METHOD

Golden roast jeera and fenugreek seeds with little oil in a pan.
Crush them well and keep aside.
Chop onion, tomato, ginger and garlic, and fry them in 1 tsp of oil until the tomatoes turn mushy.
Cool and grind them to a paste.
Heat the pressure cooker with oil and temper with cinnamon and cardamom.
Add the above paste and fry in a medium flame for about 5 minutes.
Then add chilli powder, coriander powder, garam masala and turmeric powder.
Fry till the oil separates.
Then add the peas and enough water for the peas to cook (1 1/2 to 2 cups).
Add required salt and 1 pinch sugar and cook for 3 whistles.
Open after the pressure is released and add the jeera and fenugreek powder and give it a boil.
Garnish with coriander leaves.
Serve hot with rice or roti.

Macaroni Payasam

INGREDIENTS

Macaroni  -  1 cup
Milk  -  1/2 ltr
Milk maid  -  2 tsp
Sugar  -  1/4 cup
Ghee  -  2 tsp
Cardamom powder  -  1 tsp
Cashewnuts  -  few
Raisins  -  few.


METHOD

Cook the macaroni well separately, drain it and keep.
Pour milk in a vessel and bring it to a boil.
Then add the cooked macaroni, milk maid and sugar.
Continue stirring till the payasam becomes thick.
Once the payasam is thick add the cardamom powder and switch off the fire.
Roast the cashew nuts and raisins in ghee.
Garnish the payasam with roasted cashews and raisins.
Serve hot or cold.

Oats Soup for Weight Loss

INGREDIENTS

Oats -  4-5 tsp
Onion chopped  -   1/2
Garlic chopped  -  1 clove
Green chilly chopped  -  1 clove
Pepper powder  -  1/2 tsp
Skimmed milk -  1/4 cup
Coriander leaves chopped -  1/2 tsp
Olive oil  -  1 tsp
Salt as needed


METHOD

Heat olive oil in a pan.
Add the chopped onion, garlic, green chilly and fry till golden brown.
Add oats to this and fry for 2mins.
Add little water and stir well.
Add skimmed milk and bring it to a boil.
Add salt and pepper powder and mix well.
Garnish with coriander leaves.
Serve hot with brown bread.

Chocolate Cake

INGREDIENTS

Maida  -  1/2 cup
Unsalted butter  -  3 tsp
Powdered sugar  -  1/4 cup
Egg  -  1 nos
Warm milk  -  1/4 cup
Cocoa powder  -  2 tsp
Baking powder  -  1/4 tsp
Vanilla essence  -  1 tsp
Salt  -  1 pinch

For Icing
Icing sugar  - 1/4 cup
Cocoa powder  -  1 tsp
Melted butter  -  10gms


METHOD

In a bowl combine butter, sugar, egg, vanilla essence and milk and blend well.
Combine maida, cocoa powder, salt and baking powder along with this and blend well.
Blend till the mixture becomes very smooth without any lumps.
Take medium microwave safe tray and grease it with butter and little maida.
Pour the cake mixture into the tray.
Cover and cook in the microwave on High for 3-4 minutes or until the cake springs back when touched.
Let the cake cool for 5 minutes and cover the tray with a plate and turn both the plate and tray upside down, so that the cake fall on to the plate.

To make the icing, put the icing sugar and cocoa powder in a bowl.
Add butter and stir until it becomes smooth.
Spread the icing over the cake.
Top with nuts or fresh cut fruits.
Allow the icing to set.
Slice and serve.

Malabar Fish Biriyani

INGREDIENTS

For Rice
Ghee  -  2 tsp
Cardamom  -  4-5nos
Cinnamom  -  4-5nos
Cloves  -  4-5 nos
Onion sliced  -  2 nos
Basmati rice  -  3 cups
Salt  -  as needed

For Fish Masala
King fish -  1/2 kg
Chilly powder  - 1 tsp
Turmeric powder  -  1/2 tsp
Onion sliced  -  2 nos
Ginger, garlic and green chilly paste  -  2 tsp
Tomato chopped  -  1 nos
Garam masala powder  - 1 tsp
Curd  -  2-3 tsp
Thick coconut milk  -  1/4 cup
Coriander leaves chopped  -  1 cup
Oil  -  as needed
Salt  -  as needed


METHOD
For Rice
Heat ghee in a pan.
Add cardamom, cinnamon, cloves and stir them.
Add the sliced onion and fry them till transparent
Add the rice and stir for 5 minutes.
Add enough water and salt and cook the rice till done.

For Fish Masala
Marinate the fish with chilly powder and turmeric powder for 1 hour.
Fry the marinated fish pieces in oil.
Use the same oil and fry the sliced onion till golden brown.
Add the ginger garlic and green chilly paste along with tomato and stir for few mins till the tomato is coked well and the raw smell of the ginger garlic and chilly paste goes off.
Add garam masala, curd, coconut milk, coriander leaves and salt and stir for 5 mins.
Add the fried fish pieces and cook till it starts to boil.

Final Procedure
Take a deep bottomed vessel and layer the rice and fish masala one by one and cover the lid.
Keep it on low flame for about 10 minutes
Garnish with roasted raisins and cashew nuts.
Serve hot with raita and pappadam.



Note: Coconut oil can also be used instead of ghee as it will give a nice traditional flavor to the biriyani.

Yellow Pumpkin erissery (Mathanga erissery)

INGREDIENTS

Black eyed beans  -  1/2 cup
Yellow pumpkin (Mathanga)  -  3 cups
Grated coconut  -  1/2 cup
Cumin seeds - 1 tsp
Garlic pods  -  2-3 nos
Turmeric powder  - 1/2 tsp
Chilly powder  - As needed

FOR SEASONING
Oil  -  2 tsp
Mustard seeds  -  1 tsp
Dry red chillies -  2-3 nos
Curry leaves  - few
Grated coconut  -  1/4 cup

METHOD

Soak the black eyed beans in water for 2 hours.
Pressure cook them upto 2 whistles.
After opening the lid add the pumpkin cubes along with salt, turmeric powder and chilly powder.
Cook them again for 1 whistle.
Grind coconut with cumin seeds and garlic.
Add the paste to the cooked pumpkin.
Simmer for few mins.
Heat oil in a kadai, splutter mustard seeds followed by dry red chillies and curry leaves.
Add the grated coconut to this and fry till it turns golden brown.
Add the above mixture to the pumpkin curry and mix well.
Simmer for a minute.
Serve hot with rice.

Avial

INGREDIENTS

Yam  -  100gms
Ash gourd  -  100gms
Raw banana's  -  1 nos
Drumstick  -  2 nos
Carrot  -  100gms
Beans  -  100gms
Green chillies  -  6-7 nos
Cumin seeds  - 1 tsp
Grated coconut  -  1 cup
Curd  -  1 cup
Turmeric powder  -  1 tsp
Coconut oil  - 1/4 cup
Curry leaves  -  few


METHOD

Clean and cut the vegetables into 1 inch long pieces.
Cook the vegetables separately in a vessel with very little water.
Mix all the cooked vegetables with turmeric powder and salt.
Grind the coconut together with green chillies and cumin seeds and make a fine paste adding little water.
Mix curd to the ground paste.
Add the ground paste to the cooked vegetables and heat through. Make sure to prevent curdling.
Add 1/4 cup coconut oil and curry leaves and mix well. Do not heat.
Serve hot with rice.

Appam and potato stew

APPAM

INGREDIENTS

Raw rice  -  2 cups
Cooked rice  -  1tsp
Grated coconut  -  1/2 cup
Salt to taste
Sugar  -  1 tsp
Yeast  -  1tsp
Warm water  -  1/4 cup

METHOD

Mix sugar with warm water
Add yeast and keep aside for 10-15 minutes
Mix well until sugar and yeast granules are dissolved well.
Soak raw rice for about 4-5 hours and drain it
Make a smooth batter out of raw rice, cooked rice and grated coconut.
Mix the sugar and yeast solution to this
Leave this batter to ferment overnight.
Heat non-sticky appachatty on medium flame
Pour a laddle full of batter to the appachatty
Slightly twist around the appachatty to make a circular shape
Close it with a lid and cook on low flame till the edges become brown color.
Serve it with HOT POTATO STEW.

POTATO STEW

INGREDIENTS

Medium sized potatoes  - 3-4 nos
Onion  - 1 nos
Ginger  -  1 inch
Green chillies  -  3-4 nos
Coconut milk  -  1 cup
Salt  -  as needed
Few curry leaves

METHOD

Pressure cook the potatoes. When cool, open the cooker and peel the skin.
Cut the potatoes into small cubes. Do not mash them
Add the diced potatoes, sliced onion, sliced ginger, green chillies and curry leaves along with sufficient water in a vessel.
Add salt and stir well.
When the water has nearly evaporated, lower the flame
Add the coconut milk and stir well. Do not boil.
Remove from fire and garnish with fresh curry leaves and coconut oil.
Serve with HOT APPAM.

Carrot Halwa

INGREDIENTS

Carrot Grated  -  2 cup
Milk  -  1 cup
Condensed milk  -  1/2 cup
Ghee  -  3-4 tsp
Cardamom crushed -  5 nos
Sugar  -  5-6 tsp
Chopped nuts

METHOD

Grate the carrots.
Heat the ghee in a pan on medium heat.
Put the grated carrots in the pan and stir fry for about 10-15 minutes or until the water in the carrot is evaporated and comes to a dark color.
Add milk, condensed milk, crushed cardamoms and chopped nuts and cook for about 20-30 minutes till carrot is cooked well and the milk evaporates and becomes thick.
Add sugar and cook for another 10 minutes carefully so that it does not stick to the bottom of the pan.
Remove from and fire and tranfer it to a bowl.
Serve hot or chilled.

Chettinad King fish fry

INGREDIENTS

1. King fish   -  4-5 fillets
2. Garlic  -  8 pods
3. Small onion  -  6-8 nos
4. Cumin seeds  - 1 tsp
5. Fennel seeds  -  1 tsp
6. Black pepper  -  1 tsp
7. Red chilly powder  - 2 tsp or according to taste
8. Coriander powder - 1 tsp
9. Turmeric powder  -  1 tsp
10. Lemon juice  -  1 tsp
11.Salt  -  as needed
12.Oil  -  as needed

METHOD

Clean the fish and keep aside.
Make a fine paste of the ingredients from 2 to 10 with water.
Apply the paste on to the fish fillets and keep them in refrigerator for 1 hour.
Heat oil in a frying pan and and add the marinated fish fillets and shallow fry them on medium heat till both the sides gets cooked well.
Pour little oil on the sides and on top when flipping them.
Once they are well cooked and golden brown color remove and serve hot with rice.