Navrathna Salad

INGREDIENTS

Masala Moong Dal  -  1 pkt (I used Haldirams)
Onion chopped  -  1 nos
Tomato chopped  -  1 nos
Capsicum chopped  -  1 nos
Carrot chopped  -  1 nos
Cucumber chopped  -  1 nos
Green chillies chopped  -  1 tsp
Lemon juice  -  1 tsp
Pepper powder  -  1/2 tsp


METHOD


Add all the above ingredients in a bowl and mix well.





NOTE: Prepare this salad just few minutes before to retain the crunchiness of moong dal and all the veggies.

Kari Ikan (Malaysian Fish Curry)

INGREDIENTS

Pomfret cleaned  -  5-6 pcs
Garlic cloves  -  3 nos
Onion  -  1 nos
Fish curry powder  -  3 tbsp
Okra  -  5 nos
Tomato diced  -  2 nos
Green chillies slit  -  2 nos
Tamarind extract  -  1/4 cup
Mustard seeds  -  1 tsp
Fenugreek seeds  -  1/4 tsp
Cumin seeds  -  1 tsp
Curry leaves  -  1 tslk
Coconut milk  -  1 cup
Salt  -  to taste
Oil  -  4 tbsp


METHOD

Put garlic and onion in a blender and make a fine paste and keep it aside.
Mix fish curry powder with 3 tbsp water and make fine paste.
Cut the head of okra and slit it half. Saute it in little oil, so that its stickiness gets removes.
Heat oil in a pan and splutter mustard seeds, cumin seeds, fenugreek seeds and curry leaves.
Then add the onion and garlic paste and saute well for 5 minutes on low heat.
Then add the fish curry paste and cook over low heat and oil starts to separate.
Then add tamarind extract and bring it to a boil.
When it starts boiling add okra, tomatoes, green chillies, coconut milk and salt and simmer for about 10 minutes or until the fish gets cooked well.
Serve hot with rice.

Chocolate Coconut Balls

INGREDIENTS

Arrowroot/Marie biscuits  -  1 pkt
Desiccated coconut  -  1/2 cup
Cocoa powder  - 4 tbsp
Sweet condensed milk  -  1 small tin


METHOD

In a blender, blend the biscuits until fine powder.
In a bowl add the powdered biscuit, cocoa powder and mix well.
Then add the sweet condensed milk and combine it using hands.
Roll it into small balls.
Roll the balls in extra desiccated coconut.
Keep it in the refrigerator for about 30 minutes before serving.

Nagarcoil Chicken Curry

INGREDIENTS

Chicken  -  1/2 kg
Onion chopped  -  3 nos
Ginger garlic paste  -  2 tbsp
Turmeric powder  -  1/2 tsp
Chilli powder  -  1 tbsp
Fennel powder  -  1 tbsp
Salt  -  to taste
Coconut oil  -  as needed


METHOD

Heat oil in a cooker and add the chopped onion and saute well.
Then add ginger garlic paste.
And fry till onion becomes translucent.
Add in the chicken pieces and stir well till it becomes even brown color.
Then add turmeric powder, chilli powder and fennel powder.
Add enough salt and water and pressure cook the chicken for 2 whistle or until chicken is cooked well.
Finally add 1tbsp of coconut oil and mix everything well and simmer for few minutes.
Serve hot with rice or appam.

Onion Thoran (Stir fried onion with coconut)

INGREDIENTS

Onion chopped  -  1 cup
Grated coconut  -  1/2 cup
Green chillies chopped  -  2 nos
Ginger chopped  -  1" piece
Turmeric powder  -  1 pinch
Curry leaves  -  few
Mustard seeds  -  1 tsp
Salt  -  as needed
Coconut oil  -  1 tbsp


METHOD

Combine chopped onion, grated coconut, green chillies, chopped ginger, curry leaves, turmeric powder and salt in a bowl and mix well with your hands.
Heat oil in a pan and splutter mustard seeds.
Add the contents of the bowl and stir well.
Sprinkle little water, close the lid and cook well.
Cook in low heat till the water drains completely.
Serve hot with rice.

Vankaya Nuvvula Masala (Brinjal in Sesame Sauce)

Vanakaya Nuvvala Masala is a classic Andhra vegetarian curry that is prepared on special occassions.
This dish goes well with rice and roti.

INGREDIENTS

Purple brinjals  -  6 nos
Onion sliced  -  1 nos
Green chillies  -  4 nos
Grated coconut  -  3 tbsp
Sesame seeds  -  2 tbsp
Cumin seeds  -  1/2 tsp
Ginger garlic paste  -  1 tsp
Turmeric powder  -  1/4 tsp
Red chilli powder  -  1 tsp
Coriander powder  -  2 tsp
Cumin powder  -  1/2 tsp
Curry leaves  -  few
Oil  -  2 tbsp
Salt  -  as needed


METHOD

Slit the brinjal into four parts. Do nut cut it fully and place it in salted water for 10 minutes.
Add little oil in a pan and add the brinjal  and roast them till brown. Keep it aside.
In the same pan add the sliced onions and green chillies and saute well on low flame.
Then grind the above into a fine paste.
Lightly roast the grated coconut and sesame seeds and grind it into a fine paste by adding water.
Add the remaining oil in a pan and add cumin seeds, when it splutters add curry leaves.
Then add the onion paste and saute for 2 minutes.
Then add ginger garlic paste and saute again for 2 minutes.
Add the sesame paste to cook for 3 minutes.
Add turmeric powder, chilli powder, coriander powder, cumin powder and salt.
Mix well and add 2 cups of water and bring it to a boil.
Reduce the flame and finally add the roasted brinjals and allow it to simmer for 10 minutes or until the gravy thickens.
Serve hot with roti or rice.

Aam Panna (Green Mango Juice)

Aam Panna is an Indian drink renouned for its heat resistance properties. It is made from green mango and is used as a tasty and intense beverage to fight against intense summer in India.
This drink is mainly consumed in Northern India and is considered as a best treatment for gastro intestinal disorders.
I had Aam Panna for the first time in a North Indian restaurant near by, it was so tasty that I thought to make it at home.

INGREDIENTS

Green mangoes  -  3 nos
Black salt/Rock salt  -  1 tbsp
Cumin powder  -  1/2 tsp
Sugar  -  1 cup
Fresh mint leaves  -  few


METHOD

Peel the skin of the mangoes and cut it into 3 pieces.
Add little water in a pan and cook the cut mangoes until it is soft.
Put the cooked mangoes in a mixer along with mint leaves, sugar, salt and cumin powder.
Blend it in the mixer to a fine paste.
Store the mixture in a clean bottle.
When needed add one fourth of the mixture and 3 parts of water, mix well.
Serve with ice cubes.

Tortilla Espanola (Spanish Omelette)

INGREDIENTS

Eggs  -   4 nos
Finely chopped potatoes  -  1 nos
Onion chopped  -  1 nos
Capsicum  -  1 nos
Tomato chopped  -  1 nos
Crushed garlic  -  2 nos
Black pepper powder  -  1/2 tsp
Olive oil  -  to cook
Salt  -  as needed


METHOD

Heat olive oil in a pan.
Fry onions and crushed garlic for 2 minutes.
Then add sliced capsicum and soften little more.
Then add chopped potatoes and tomatoes and fry for 2 minutes.
Beat the eggs in a separate bowl with pepper powder and salt.
Pour the egg mixture over the contents of the pan.
Omelette will start to set.
When almost set invert on a plate and slide back into the pan and cook for few minutes.
Invert twice or more cooking the omelette on both the sides.
Serve hot with bread.


NOTE: You can also add sausages instead of potatoes.

Pasta in Tomato Sauce

INGREDIENTS

Pasta -  1 cup
Onion chopped  -  1 nos
Garlic chopped  -  4 nos
Tomato small diced  -  1 nos
Chopped parsley  -  1 tsp
Tomato sauce  -  2 tbsp
Pepper powder  -  1/2 tsp
Salt  -  as needed
Olive oil  -  1 tsp

METHOD

Cook the pasta till tender in a bowl of water.
Heat oil in a pan and add chopped onion and fry for 3 minutes.
Then add the chopped garlic and fry for another 1 minute.
Then add diced tomato and tomato sauce and cook for about 5 minutes.
Then add chopped parsley and stir well.
Finally add the cooked pasta, salt and pepper  and toss well.
Serve hot.

Kari Ayam (Malaysian Chicken Curry)

INGREDIENTS

Chicken  -  1 kg
Potatoes  -  2 nos
Coconut Milk  -  1 cup
Red chilli powder  -  2 tbsp
Onion  -   2 nos
Garlic  -  7-8 nos
Ginger  -  1 inch piece
Lemon grass  -  1 stalk

FOR CURRY POWDER

Coriander  -  5 tbsp
Cumin seeds  -  2 tbsp
Fennel seeds  -  2 tbsp
Fenugreek seeds  -  2 tbsp
Pepper  -  2 tbsp
Cinnamon  -  2" inch
Cardamom  -  1 tbsp
Red chilli  -  5 nos
Cloves  -  3 nos
Star anise  -  1 no
Turmeric  -  4tsp

Dry roast all the ingredients and and grind it to a fine powder when cold.


METHOD

Cut the chicken into small pieces and also peel and cube the potatoes and keep it aside.
Grind onion, ginger and garlic and make fine paste.
Mix the fine powdered curry powder and mix it with chilli powder and 2-3 tbsp water and make a fine paste.
Heat a kadai with oil and add the ground onion paste, fry till the raw smell leaves and oil separates.
Then add the curry powder paste and fry till oil separates.
Now add chicken pieces along with cut lemon grass stalks a and mix well so that the chicken is coated with masala.
Then add coconut milk and stir well.
Cook till the chicken is half cooked on medium flame.
Then add the cubed potatoes and cook for another 15 minutes or until chicken is fully cooked..
Serve hot with roti or rice.