Chicken Biryani

Ingredients:

• Chicken - 1 lbs
• Basmati rice - 2 cups
• Water - 3 cups
• Onion - 1 medium (sliced)
• Tomato - 1 medium (chopped)
• Green chilies - 3
• Bay leaf - 1
• Fennel seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Curd - 2 tsps
• Mint leaves - 1 cup (chopped)
• Coriander leaves - 1 cup (chopped)
• Oil - 5tbsps
• Ghee - 1 tsp
• Salt - to taste

To grind:

• Cinnamon - 11/2 inch pieces
• Cloves - 10
• Fennel seeds - 1 tsp
• Cardamom - 2
• Khus Khus - 1 tsp
• Ginger - 1 inch piece
• Garlic - 8 cloves
• Green chilies - 4
• Red chilies - 4
• Onion - 1/2 medium size
• Coriander leaves - 3 sprigs

Method:

1. Wash and soak the rice for 15 mins.
2. Cut the chicken into bite size pieces and wash thoroughly.
3. Grind the items given under "To grind".
4. Add oil and ghee to the pressure cooker. Once the oil is hot, add bay leaf and fennel seeds and fry for 30 secs.
5. Add sliced onions, green chilies and cook the till the onions turn light brown.
6. Add the ground paste and cook till the raw smell of the mixture goes away.
7. Add the chopped tomatoes, mint leaves, coriander leaves, turmeric powder and cook till the tomatoes becomes soft.
8. Now add the washed chicken, curd and cook for 5 mins.
9. Add salt, water and once the water comes to boil, add the soaked rice and mix everything well.
10. Close the pressure and cook for 2 whistles.
11. Serve with raita.

Poori Masal:

Ingredients:

• Potato – 3 medium (boiled and mashed)
• Onion – 1 large (Sliced)
• Green chillies – 6 (slit)
• Ginger – 2 tsp (chopped into fine pieces)
• Curry leaves – few
• Turmeric powder – ½ tsp
• Mustard seeds – ½ tsp
• Split urad dhal – ½ tsp
• Chana dhal – ½ tsp
• Besan flour mixed with little water – ¼ cup (To thicken the gravy)
• Coriander leaves – for garnishing
• Oil – 2 tsps
• Salt - to taste
• Water – 1 cup

Method:

1. Heat the oil in a pan. Add mustard seeds, urad dhal and chana dhal.
2. Once the mustard seeds cracks, add in the turmeric powder, curry leaves,
3. Slit green chilies, chopped ginger and fry for a minute.
4. Now add in the sliced onions and cook till translucent.
5. Add in the mashed potatoes and 1 cup water. Give it a boil.
6. Finally add the besan flour mixed with water to thicken the gravy.
7. Garnish it with coriander leaves.
8. Serve with poori or chapatti.

Hakka Noodles

Ingredients:

• Hakka noodles - 1 packet(I use Chings brand)
• Cabbage - 1/2 cup(shredded)
• Carrot - 1 no (Julienned)
• Green capsicum - 1/2 medium size(Cut thin strips)
• Onion - 1/4 medium chopped(optional)
• Ginger - 1/2 inch(Julienned)
• Garlic - 2 cloves(Cut thin strips)
• Spring onions - 4 stks
• Dark soy sauce - 2 tsp
• Red chili sauce - 1 tsp
• Green chili sauce - 1 tsp
• Sugar - 1 pinch
• White pepper powder - 1/2 tsp
• Black pepper powder - 1/2 tsp
• Salt - 1/2 tsp or to taste
• Oil - 3 tsp

Method:

1. Cook the noodles as per the packing instructions. Switch off, drain the noodles and drizzle little oil again and keep aside.
2. Heat the pan. Add oil. Once the oil is hot, add ginger, garlic, onions and saute for a minute.
3. Add the cabbage, capsicum, carrot, sprinkle sugar and toss the veggies till it is half cooked.
4. Add the cooked noodles along with all the sauces, white pepper powder, black pepper powder, salt and mix everything well.
5. Switch off and garnish with spring onions. Serve hot.

Pepper Chicken Fry

Ingredients:

• Chicken - 1 lbs (Cut into bite size pieces)
• Onion - 1 medium (chopped)
• Tomatoes - 2 medium (chopped)
• Ginger Garlic paste - 2 tsps
• Green chilies - 3
• Chili powder - 1/2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander leaves - for garnishing
• Salt - to taste
• Oil - 3tbsps
• 
  
• To fry:
• Pepper seeds - 1 tbsp
• Cumin seeds - 1 tsp
• Fennel seeds - 1/2 tsp
• Cinnamon - 1 inch piece
• Cloves - 3
• Cardamom - 1

Method:

1. Wash the chicken thoroughly and drain the water completely.
2. Dry roast the items given under "To fry" and make a coarse powder.
3. Heat the pan. Add oil and once the oil is hot, add the onions and saute till golden brown.
4. Add the green chilies, ginger garlic paste, turmeric powder, tomatoes and cook till the tomatoes become soft.
5. Add the chili powder, coriander powder, salt and chicken. Mix everything well for 2 to 3 minutes.
6. Now add the ground powder and cook till the chicken becomes soft and cooked thoroughly.
7. Sprinkle some water if required.
8. Garnish it with the coriander leaves.

Kathirikaai sundal kozhambu/Brinjal chickpeas curry

Ingredients:

• Chickpeas - 1/2 cup
• Brinjal - 4 medium size(sliced)
• Onion - 1/2 medium(chopped)
• Curry leaves - few
• Mustard seeds - 1/2 tsp
• Chana dhal - 1/2 tsp
• Urad dhal - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Tamarind juice - 1/2 cup
• Salt - to taste
• Oil - 3 tsps
• Coriander leaves - for garnishing

To grind:

• Onion - 1/4 cup
• Red chilies - 4
• Curry leaves - few
• Coriander powder - 3 tsps
• Coconut - 5 tsps

Method:

1. Soak the chickpeas for 5-6 hrs and pressure cook it.
2. Fry the items given under "To grind" in 1 tsp oil and grind to a smooth paste.
3. Heat the pan. Add oil and once the oil is hot, splutter mustard seeds. Add chana dhal, urad dhal, turmeric powder and fry for 30 secs.
4. Add curry leaves, chopped onions and saute till the onion turns golden brown.
5. Add brinjal and cook till the brinjal becomes soft.
6. Add the ground paste, 1 cup water, salt and cook till it comes to one boil.
7. Add the tamarind paste and cook till the curry becomes thick.
8. Finally add the cooked chick peas and cook for 5 mins.
9. Garnish it with coriander leaves.
10. Serve with hot plain rice.

Sooji Upma/Rava Upma

Ingredients:

• Coarse Sooji/Rava - 1 cup
• Mustard seeds - 1/2 tsp
• Chana dhal - 1 tsp
• Urad dhal - 1 tsp
• Asafoetida - a pinch
• Curry leaves - few
• Red chilies - 1
• Green chilies - 3 (finely chopped)
• Ginger - 1 1/2 tsp(finely chopped)
• Onions - 1 small(finely chopped)
• Salt - to taste
• Water - 2 cups
• Oil - 2 tsp
• Ghee - 2 tsp
• Coriander leaves - for garnishing

Method:

1. In a heavy bottom pan, add the sooji and dry roast it till it turns light golden brown or it emits a nice aroma.
2. Transfer it to another bowl to stop the cooking process.
3. Heat the pan. Add oil and once the oil is hot, splutter mustard seeds, add chana dhal, urad dhal and fry for 30 secs.
4. Add asafoetida, curry leaves, green chilies, red chilies, chopped ginger, onions and saute till the onions are cooked.
5. Add water, salt and once the water comes to a boil, add the sooji little by little.
6. Mix really well and make sure there are no lumps.
7. Cover it and cook for 2 to 3 minutes until the sooji is cooked thoroughly.
8. Add the ghee and mix well.
9. Garnish it with coriander leaves.

Tomato Rasam

Ingredients:

• Ripe tomatoes - 3 medium
• Tamarind paste - 1/2 tsp
• Garlic - 4 cloves(crushed)
• Rasam powder - 1 tsp
• Chili powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Pepper powder - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Red chilies - 2
• Curry leaves - 1 strand
• Salt - to taste
• Coriander leaves - for garnishing
• Oil - 1 tsp

Method:

1. Place the tomatoes in microwave for 4 to 5 mins until it becomes soft and make a juice out of it.
2. Add the tamarind paste, crushed garlic, pepper powder, asafoetida, rasam powder, salt, 1/4 cup water and mix well.
3. Heat oil in a pan. Splutter mustard seeds and add cumin seeds, curry leaves, red chilies and the rasam. Bring it to a boil, switch off the stove and add the coriander leaves.
4. You can either drink this as hot soup, or serve with white steamed rice.

Potato Bonda

Ingredients:

• Potato - 2 medium (boiled, peeled and mashed)
• Onion - 1 medium (finely chopped)
• Green chilies - 4 (finely chopped)
• Ginger - 1 inch (finely chopped)
• Curry leaves - 1 strand
• Coriander leaves - 1/4 cup (finely chopped)
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Oil - 2 tsps
• Salt - to taste

For the batter:

• Besan flour - 1 cup
• Rice flour - 3 tsp
• Baking soda - a pinch
• Salt - to taste
• Chili powder - 1 tsp
• Water - 1/2 cup
• Oil - for deep frying
• Water - 1/2 cup

Method:

1. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds and add cumin seeds. Fry for 30 secs.
2. Add the curry leaves, ginger, green chilies, turmeric powder and onions. Cook till the onions turn light brown.
3. Add the mashed potatoes, garam masala, salt and mix everything well.
4. Finally add the coriander leaves and set aside the mixture to cool down.
5. Once the mixture is cool down, form small balls and keep aside.
6. Mix all the ingredients given under "For the batter" until smooth and lump free.
7. Heat oil in a pan on a medium heat to fry the bonda.
8. When the oil is hot, dip the potato balls in the batter, completely coat them and place them in the oil one by one.
9. Fry on all the sides until light brown.
10. Serve hot with any chutneys.

Baingan Bhurta(A curry made with eggplant)

Ingredients:

• Egg plant - 1 medium size(Aprox 1lb)
• Onions - 1 medium(Finely chopped)
• Tomatoes - 3 medium(Finely chopped)
• Green chilies - 3(Finely chopped)
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 2 tsps
• Cumin powder - 1 tsp
• Red chili powder - 1 tsp
• Garam masala - 1 tsp
• Frozen peas - 1/2 cup
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Coriander leaves - for garnishing
• Salt - to taste
• Oil - 2 tbsps

Method:

1. Preheat the oven to 400 degress, apply some oil on the eggplant, place it on the oven proof dish and cook it for about 45 mins.
2. Once that's done. take the eggplant out and once it's completely cool down peel the skin off and cut into small cubes.
3. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds and add the cumin seeds. Fry for 30 secs.
4. Add the onions, turmeric powder and cook till the onions turn translucent.
5. Add the ginger garlic paste, green chilies, tomatoes and cook till the tomatoes become soft and the oil separates from the mixture.
6. Add garam masala, coriander powder, cumin powder, red chili powder and salt. Mix well.
7. Sprinkle little water if required.
8. Add the egg plant cubes and mix. Also, add the frozen peas and cook for 10 to 15 mins till the curry becomes thick.
9. Garnish it with coriander leaves.
10. Serve with chapathi, naan or paratha.

Vendakaai puli kuzhambu/Ladies finger in tamarind juice

Ingredients:

• Ladies Finger - 10 to 12 pieces (cut into round pieces)
• Onion - 1/2 medium (chopped)
• Tomato - 1 large (chopped)
• Garlic - 4 cloves
• Curry leaves - 1/2 strand
• Chili powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Asafoetida - a pinch
• Mustard seeds - 1/2 tsp
• Tamarind - lemon size ball
• Salt - to taste
• Oil - 3 tsp

Method:

1. Soak the tamarind in 1/2 cup water and extract the juice.
2. Heat oil in a pan. Splutter mustard seeds and add fenugreek seeds fry for 30 secs.
3. Add the asafoetida, turmeric powder, garlic cloves and saute the onions till golden brown.
4. Now add in the tomatoes and cook till it becomes soft.
5. Add the ladies finger, chili powder, coriander powder, salt and cook till the ladies finger is half cooked. You can sprinkle some water at this point to avoid burning at the bottom of the pan.
6. Add the tamarind juice and cook till the curry becomes thick.
7. Serve with hot plain rice.

Mint Chutney/Pudhina Chutney

Ingredients:

• Mint - 1 bunch
• Salt - to taste
• Oil - 2 tsp

To Fry:

• Coriander seeds - 1/4 tsp
• Pepper seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Chana dhal - 3 tsp
• Urad dhal - 2 tsp
• Curry leaves - 1/2 strand
• Garlic - 2 cloves
• Red chilies - 3
• Green chilies - 3
• Onion - less than 1/4 of small onion
• Tamarind - 1 inch piece
• Coconut - 2 tbsp

Method:

1. Wash the mint and take only the leaves. Fry it in oil and keep it aside.
2. In the same oil, add the items given under "To fry" in the same order and fry till the aroma comes out from the mixture.
3. Allow it to cool down.
4. Grind this along with the mint by adding little water and salt.
5. Serve with idli, dosa or plain rice.

Soya Chunks(Meal Maker) Biryani

Ingredients:

• Soya chunks - 1 cup
• Rice - 2 cups
• Onion - 1 medium (sliced)
• Tomato - 1 medium (chopped)
• Green chilies - 2 (Sliced)
• Bay leaf - 1
• Fennel seeds - 1/2 tsp
• Mint leaves - 1/2 cup
• Coriander leaves - 1/2 cup
• Salt - to taste
• Water - 31/2 cups
• Oil - 5 tbsp
• Ghee - 1 tsp

To Grind:

• Onion - 1/4 th of medium size
• Ginger - 1 1/2 inch piece
• Garlic - 10 cloves
• Green chilies - 5
• Red chilies - 3
• Cinnamon - 1 big piece
• Cloves - 8
• Fennel seeds - 1 tsp
• Khus Khus - 1 tsp
• Cardamom - 2
• Coriander leaves - 3 to 4 sprigs

Method:

1. Soak the soya chunks in hot water for 15 mins and drain the water.
2. Soak the rice for 15 mins and drain the water.
3. Grind the items given under "To Grind" to smooth paste.
4. Add oil and ghee to the pressure cooker. Once it becomes hot, add the bay leaf and fennel seeds. Fry for 30 secs.
5. Add the sliced onions and cook till translucent.
6. Add the ground paste, tomatoes and cook till tomatoes become soft.
7. Also add the mint and coriander leaves. Fry till the oil separates from the mixture.
8. Add the soya chunks and fry for a minute or two.
9. Add water, salt and once the water comes to a boil add the rice and mix well.
10. Cook for 2 whistles.
11. Once the pressure goes down, serve hot with raita.

Capsicum(Bell pepper) Curry

Ingredients:

• Capsicum - 2 medium (chopped)
• Onion - 1 small (chopped)
• Tomato - 1 medium (chopped)
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp

To Grind:

• Roasted skinless peanuts - 1 cup
• Tamarind paste - 1/2 tsp
• Red chili powder - 1 tsp
• A piece of jaggery or tsp of sugar
• Cumin seeds - 1 tsp
• Cloves - 2
• Cinnamon - a small stick
• Salt - to taste

Method:

1. Grind the items given under "To grind" to a smooth paste by adding 1/2 cup water.
2. Heat a pan. Add oil. When it is hot, add cumin seeds and mustard seeds. When its splutter, add onions and cook till translucent.
3. Add the tomatoes and cook till it becomes soft.
4. Now add the capsicum and saute for a minute or two.
5. Add the ground paste, half cup water and mix them together.
6. Taste the gravy and add in the jaggery, salt and red chili powder.
7. Cook for 10 to 15 mins covered stirring occasionally, till the capsicum become tender and gravy thickens.
8. Serve with hot plain rice or with chapathi.

Tip:

You can substitute peanuts with sesame seeds or combination of both for different taste.

Semiya payasam/Semolina Kheer

Ingredients:

• Semolina/Semiya - 1/2 cup
• Milk - 3 1/2 cups(Preferably whole milk)
• Water - 1/2 cup
• Sugar - 1/4 cup or according to taste
• Cardamon powder - 1/2 tsp
• Cashewnuts - 5 to 6
• Raisins - 1 tsp
• Ghee - 2 tsp
• Vanilla Extract - 1/4 tsp (optional)

Method:

1. Heat the pan and add ghee. Fry cahewnuts and raisins till golden brown.
2. In the same ghee, fry semolina till golden brown.
3. Add the milk, water and allow it to boil. Stir often to ensure that it doesn't burn at the bottom.
4. Add the semolina and allow it to cook. Add the sugar and stir well.
5. Add cardamon powder, vanilla extract and mix.
6. Garnish with cashewnuts and raisins.
7. Serve hot or cold.

Coconut Milk Rice

Ingredients:

• Basmati rice - 1 cup
• Frozen peas - 1/2 cup
• Coconut milk - 1 cup
• Green chilies - 5
• Onion - 1/2 medium (sliced)
• Ginger garlic paste - 1 tsp
• Cinnamon - 1
• Cloves - 2
• Cardamon - 1
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Bay leaf - 1
• Water - 1 cup
• Salt - to taste
• Oil - 2 tbsps
• Ghee - 1 tsp

Method:

1. Wash and soak the rice for 15 mins.
2. Heat oil and ghee in a pressure cooker. Add bay leaf, cinnamon, cloves, cardamon, fennel seeds, cumin seeds and fry for 30 secs.
3. Add the green chilies, ginger garlic paste and sliced onions. Cook till onions become translucent.
4. Add the frozen peas and mix well. Add the coconut milk, water and salt.
5. Once the water comes to a boil, add the rice and cook for 2 whistles.
6. Serve hot with any kurma.

Egg parota/Muttai parota

Ingredients:

• Frozen paratha - 3(I use Kawan paratha. Tear into pieces)
• Eggs - 5
• Onion - 1 medium(chopped)
• Tomatoes - 3 medium(chopped)
• Green chilies - 4(chopped)
• Ginger garlic paste - 1 1/2 tsp
• Garam masala powder - 1/2 tsp
• Coriander powder - 1 tsp
• Pepper powder - 1 tsp
• Curry leaves - 4 to 5 leaves
• Mustard seeds - 1/2 tsp
• Chana dhal - 1 tsp
• Split urad dhal - 1 tsp
• Salt - to taste
• Coriander leaves - for garnishing
• Any veg or non veg gravy - 1/2 cup
• Oil - 2 tbsp

Method:

1. Beat the eggs with little salt and pepper and keep aside.
2. Roughly chop the paratha by hand.
3. Heat oil in a non stick pan. Add mustard seeds and let them pop.
4. Add chana dhal, urad dhal and allow them to turn golden brown.
5. Add the green chilies, curry leaves, ginger garlic paste and onions. Mix well and cook until onions are light golden.
6. Add tomatoes, salt and all the powders. Cook till tomatoes become mushy.
7. Now add the paratha pieces, chicken or veg gravy and mix well.
8. Add the beaten egg and cook till eggs are cooked throughly.
9. Garnish with coriander leaves.

Chicken Curry

Ingredients:

• Chicken - 1 lbs
• Onion - 1 medium(chopped)
• Tomato - 3 medium(chopped)
• Green chilies - 4(chopped)
• Ginger garlic paste - 1 tbsp
• Coriander powder - 1 tbsp
• Chili powder - 1 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Chicken masala powder - 1 tsp(I use Sakthi chicken masala)
• Freshly grounded pepper seeds - 1 tbsp
• Fennel seeds - 1/2 tsp
• Cloves - 2
• Bay leaf - 1
• Salt - to taste
• Coriander leaves - for garnishing
• Oil - 2 tbsp

Method:

1. Clean and cut the chicken into bite size pieces.
2. Heat oil in a non stick pan. Add bay leaf, cloves, fennel seeds and fry for 30 secs.
3. Add the chopped onions, green chilies, ginger garlic paste and fry till onion turns golden brown.
4. Now add the chopped tomatoes, all the powders, salt and cook till tomatoes become mushy.
5. Add the chicken pieces, 1 cup water and cook till chicken becomes tender.
6. Now add the ground pepper seeds and garnish with coriander leaves.
7. Serve with hot plain rice, chapathi or with curd rice.

Mirchi Bajji/Milagaai Bajji

Ingredients:

• Bajji Milagaai/Mirchi - 3 medium size
• Gram flour - 1/2 cup
• Rice flour - 2 tsp
• Red chili powder - 1/2 tsp
• Baking soda - 1/8 tsp
• Salt - to taste
• Water - to make the batter
• Oil - for frying.

Method:

1. Cut the mirchi into 4 pieces and microwave it for 2 mins.
2. Mix gram flour, rice flour, red chili powder, baking soda and salt without any lumps.
3. Now add water little by little and make a thick paste.
4. Dip the mirchi into this batter and fry it in oil.
5. The oil should be in medium heat.
6. Mirchi is done once it turns golden brown on both the sides.
7. Serve hot with any chutneys of your choice.

Sambar

Ingredients:

• Toor dhal - 3/4 cup
• Tomato - 1 medium
• Potato, carrot - 1 cup chopped(U can also use vegetables of your choice)
• Tamarind juice - 1/4 cup
• Onion - 1/2 medium chopped
• Red chilies - 2
• Sambar powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Curry leaves - 5 to 6
• Mustard seeds - 1/2 tsp
• Asafoetida - a pinch
• Salt - to taste
• Oil - 2 tsps
• Coriander leaves - for garnishing

Method:

1. Wash the toor dhal and pressure cook it with turmeric, tomato and water for 4 whistles.
2. Half cook the vegetables in stove top or in microwave.
3. Once the pressure is released, add the half cooked vegetables, sambar powder, salt and cook till it comes to a boil.
4. Now add the tamarind juice and cook for 5 to 10 mins till the raw smell of the tamarind goes away.
5. In another small pan, heat oil. Splutter mustard seeds, asafoetida, curry leaves, red chilies, chopped onion and cook till onion turns translucent.
6. Add this to the sambar and garnish it with the coriander leaves.
7. Serve with hot plain rice, idli, dosa

Tip:

You can also add ghee in the end for extra flavor.

Ladies Finger Fry/Vendakaai Fry

Ingredients:

• Okra - 1 lbs(Cut into circular pieces)
• Red chili powder - 1 tsp
• Coriander powder - 1 1/2 tsp
• Salt - to taste
• Oil - 2 tbsp

Method:

1. Heat oil in a non stick pan. Once the oil is hot, add the okra, red chili powder, coriander powder, salt and fry well. Do not add water. Fry until okra is crispy and cooked thoroughly.
2. Serve with curd rice, sambar.

Curd Rice/Thayir Sadham

Ingredients:

• Rice - 1 cup
• Curd - 2 cups
• Milk - 1/4 cup
• Chopped onions - 1/4 cup(optional but it gives nice taste)
• Chopped green chilies - 3
• Red chilies - 2
• Cashewnut - 2 tbsp
• Curry leaves - 5 to 6
• Asafoetida - a pinch
• Finely chopped ginger - 3/4 tsp
• Mustard seeds - 1 tsp
• Split urad dhal - 1/2 tsp
• Chana dhal - 1 tsp
• Oil - 11/2 tsps
• Coriander leaves - for garnishing

Method:

1. Cook the rice. Mash the rice little with the laddle.
2. Add curd and salt to the rice and mix well.
3. Add oil to the heated pan. Splutter the mustard seeds. Add chana dhal, urad dhal and cashewnut. Fry till cashewnut turns golden brown.
4. Add curry leaves, green chilies, ginger, red chilies and asafoetida. Fry for a minute.
5. Add chopped onions and cook till onion turns translucent.
6. Set aside to cool.
7. Once it is cool down, add to the curd rice. Also add milk to this and garnish with the coriander leaves.

Tips:

U can also add Pomegranate and raisins for extra taste.

Vanilla Pound Cake

Ingredients:

• All purpose flour - 1 cup
• Sugar - 1 cup
• Baking soda - 1/2 tsp
• Eggs - 3 at room temp
• Vanilla extract - 1 tsp
• Oil or butter - 1/2 cup
• Milk - 4 to 5 spoons (add only if the batter is too thick)

Method:

1. Preheat the oven to 350F.
2. Grease the baking pan with butter or oil.
3. Mix flour and sugar well. Add the baking soda, butter/oil and mix nicely with the hand mixer or with the whisk until smooth.
4. Beat the egg with the hand blender until fluffy and add this to the flour mixture.
5. Add in the vanilla extract.
6. Pour this into the baking pan and bake 30 to 35 mins.
7. Cake is done when the tooth pick comes out clean when inserted on the center of the cake.
8. Cool the cake for 15 to 20 mins and slice it.

Note:

Store it in an airtight container.The cake will hold good for 5 to 6 days at room temperature.

Kathirikaai Kara kozhambu/Brinjal curry

Ingredients:

• Brinjal - 6 (small, sliced)
• Onion - 1 (small, chopped)
• Tomato - 2 (medium, chopped)
• Garlic cloves - 3
• Tamarind - 1/2 of lemon size
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Asafoetida - a pinch
• Curry leaves - 4 to 5
• Mustard seeds - 1/4 tsp
• Fenugreek seeds - 1/4 tsp
• Salt - to taste
• Oil - 2 tbsp

To Grind:

• Coconut - 4 tsp
• Cashew - 5
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Pepper seeds - 1/2 tsp
• Garlic - 2 cloves

Method:

1. Soak the tamarind in water for 15 mins and take the juice.
2. Grind the items under "To Grind" to smooth paste.
3. Add oil to the heated pan. Splutter mustard seeds. Add fenugreek seeds, curry leaves, garlic cloves and fry for a minute.
4. Add in the chopped onion, turmeric powder and cook till onion turns translucent.
5. Add the chopped tomatoes and cook till tomatoes become mushy.
6. Add the sliced brinjal and cook till brinjal skin turns light brown in color.
7. Add coriander powder, red chilli powder, salt and cook for a minute.
8. Now add in the ground paste and cook for a minute or two.
9. Add tamarind juice and cook till the raw smell goes away and curry becomes thick.
10. Serve with hot plain rice.

Cabbage Porial

Ingredients:

• Chopped cabbage - 2 cups
• Green chilies - 4 (chopped)
• Curry leaves - 4 to 5
• Mustard seeds - 1/2 tsp
• Chana dhal - 1/2 tsp
• Urad dhal - 1/2 tsp
• Shredded coconut - 1/4 cup
• Salt - to taste
• Oil - 2 tsp

Method:

1. Heat a non stick pan. Add oil. Once the oil is hot, splutter mustard seeds. Add chana dhal and urad dhal and fry for a minute.
2. Add curry leaves, green chilies, chopped cabbage and salt. Cook till cabbage is tender.
3. Sprinkle little water if required. Finally add shredded coconut.
4. Serve with curd rice, sambar rice, chapathi.