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.