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.

Aval Upma/Poha

Ingredients:

• Thick poha - 2 cups
• Onion - 1 medium (finely chopped)
• Ginger garlic paste - 1/2 tsp
• Green chilies - 5 (finely chopped)
• Curry leaves - 5 to 6
• Turmeric powder - 1/2 tsp
• Chana dhal - 1 tbsp
• Urad dhal - 1 tsp
• Asafoetida - a pinch
• Roasted peanuts - 1 tbsp (optional)
• Mustard seeds - 1/2 tsp
• Lemon Juice - 1/2 tsp
• Salt - to taste
• Oil - 2 tbsp
• Cilantro - for garnishing

Method:

1. Clean the poha with water twice and drain the water immediately otherwise it will become soggy.
2. Heat oil to a non stick pan. Once the oil is hot, crackle mustard seeds. Add chana dhal, urad dhal, roasted peanuts and fry for a minute or two.
3. Add curry leaves, green chilies, ginger garlic paste, turmeric powder, asafoetida, salt and chopped onion. Cook till onions turn translucent.
4. Add poha and mix well. In the end add lemon juice and switch off the fire.
5. Garnish it with cilantro.

Ven Pongal

Ingredients:

• Moong Dhal - 1/2 cup
• Rice - 1 cup
• Water - 4 1/4 cups
• Pepper seeds - 1 tsp
• Cumin seeds - 1 tsp
• Ginger - 1/4 inch finely chopped
• Salt - to taste
• Asafotedia - a pinch
• Turmeric powder - a pinch
• Curry leaves - 5 to 6 leaves
• Cumin powder - 1/4 tsp
• Pepper powder - 1/4 tsp(Optional)
• Cashewnuts - 6 to 7 nos
• Ghee - 2 tbsp

Method:

1. Add moong dhal, rice,cumin seeds, pepper seeds, asafotedia, ginger pieces, salt,cumin powder, pepper powder, 1 tsp ghee, turmeric, salt and water in a pressure cooker and cook for 3 whistles.
2. Heat remaining ghee in a pan, add curry leaves, cashewnuts and fry til cashewnut turns golden brown in color.
3. Add this to the cooked dhal and rice. Mix well.
4. Serve hot with sambar and coconut chutney.

Kollu Paruppu/Horsegram Dhal

Ingredients:

• Kollu/Horsegram - 1/2 cup
• Onion - 1/4 small (chopped)
• Red chilies - 3
• Green chilies - 2
• Curry leaves - 5
• Coriander seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Pepper seeds - 1/4 tsp
• Garlic - 3 cloves (chopped)
• Tamarind - 1/2 inch piece
• Salt - to taste
• Oil - 2 tsp

Method:

1. Pressure cook the horsegram dhal for 4 to 5 whistles.
2. Heat the pan. Add oil. Once the oil in hot add the chopped onion, chopped garlic, curry leaves, green chilies, red chilies, cumin seeds, coriander seeds, pepper seeds and fry for a minute or two.
3. In the end add the tamarind and switch off the fire.
4. Keep it aside to cool.
5. Once it is cool down, grind this with the cooked horsegram dhal by adding salt. Add little water while grinding.
6. Grind it to a coarse paste.
7. Serve with hot plain rice and ghee.

Plain moor kuzhambu/Buttermilk curry

Ingredients:

• Curd - 1 1/2 cups
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 6 to 7
• Red Chilies - 2
• Onions - 1/4 chopped(Optional but it gives nice crunchy taste)
• Salt - to taste
• Oil - 2 tsp
• Coriander leaves - for garnishing

To Grind:

• Grated coconut - 4 tsp
• Green chilies - 5
• Cumin seeds - 1/2 tsp
• Ginger - 1/4 inch piece
• Garlic - 2 cloves
• Curry leaves - 3
• Pepper seeds - 1/4 tsp
• Raw rice - 1 tsp, toor dhal - 3/4 tsp (Soak in water for 30 mins or till becomes soft)

Method:

1. Blend the curd by adding little water in a blender and make 2 cups buttermilk.
2. Grind the items under "To Grind" to a smooth paste.
3. Heat the pan. Add oil, mustard seeds and cumin seeds. Once the mustard seeds crackle, add
4. curry leaves, red chilies, turmeric powder and chopped onion. Fry for a minute or two.
5. Add the ground paste and fry for a minute or two.
6. Immediately add the buttermilk and salt. Give it one boil.
7. Do not allow it to boil too much. Garnish it with coriander leaves.
8. Serve with hot plain rice.

Note:

You can also add vegetables like okra, pumpkin, ashgourd

Aloo Paratha

Ingredients:

For Filling:

• Potatoes - 2 large boiled and peeled
• Onion - 1/2 finely chopped
• Green chilies - 3 finely chopped
• Cumin seeds - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Amchur powder - 1/2 tsp optional
• Cilantro - 2 tbsp finely chopped
• Salt - to taste

For Dough:

• Whole wheat flour - 1 1/2 cup
• Water - for kneading
• Salt - 1/2 tsp
• Dry flour - for rolling

Method:

1. Mix flour, salt, water and prepare the dough. Keep aside
2. Mash or grate the potatoes. I prefer grating since it prevents lumps.
3. Heat the pan. Add oil, cumin seeds. Once the cumin seeds crackle add in the chopped onions,
4. green chilies, grated potatoes, garam masala powder, amchur powder, chili powder, salt,
5. cilantro and mix for a minute or two.
6. Keep aside to cool.
7. Divide the dough and the potato filling to 6 equal parts.(The filling should be slightly bigger than the dough)
8. Roll out the dough into 3 inch diameter. Place the potato filling in the center and seal the edges of the rolled dough by pulling it to the middle.
9. Proceed with all the 6 balls.
10. Roll the ball into 6 inch diameter and whenever the dough sticks to the rolling pin or to the ground, sprinkle some dry flour and continue rolling.
11. Heat the skillet and place the paratha. After few seconds, u will see bubbles and paratha changes in color. Flip it to the other side and spread the oil.
12. Allow this side to cook for 30 seconds and flip it over once more. Again, lightly spray with cooking oil.
13. Flip again and press with the spatula to make sure its golden brown on both the sides.
14. Repeat the process for all the remaining balls.
15. Can be served with curd or any subji.

Coconut Rice

Ingredients:

• Freshly Grated coconut - 1 cup
• Rice - 1 cup
• Mustard seeds - 1/2 tsp
• Chana dhal - 1 tsp
• Split urad dhal - 1 tsp
• Finely chopped onions - 1/4 medium (Optional)
• Curry leaves - 7 to 8 leaves
• Red Chili - 2
• Salt - to taste
• Oil - 2 tbsp
• Coriander leaves - for garnishing

Method:

1. Cook the rice separately.
2. Heat the pan. Add oil. Splutter the mustard seeds, urad dhal and chana dhal.
3. Add the curry leaves and red chili and fry for a minute.
4. Add the onions and cook for a minute or a two.
5. Add the grated coconut, salt and fry 3 to 4 mins until the coconut turns a toasted reddish-brown and becomes quite crisp.
6. Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.

Egg Kuzhambu

Ingredients:

• Eggs - 3(Boiled)
• Onion - 1 medium (Finely chopped)
• Tomatoes - 1 big (Finely chopped)
• Green chilies - 3 or to taste
• Garlic - 5 to 6 (Sliced)
• Tamarind juice - 1/4 cup or as per taste
• Chili powder - 2 tsp
• Coriander powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Cocount milk or paste - 1/2 cup
• Mustard seeds - 1/2 tsp
• Split urad dhal - 1/2 tsp
• Chana dhal - 1/2 tsp
• Curry leaves - 8 to 10 nos
• Asafoetida - pinch
• Coriander leaves - for garnishing
• Salt - to taste
• Oil - 1 tbsp

Method:

1. Add oil to a heated pan. Splutter mustard seeds, urad dhal and chana dhal.
2. Add curry leaves, asafoetida and garlic cloves and fry till garlic turns brown.
3. Add chopped onions and sauté till they turn golden brown.
4. Add the tomatoes and green chillies and fry them.
5. Add turmeric powder, coriander powder, chilli powder and fry for 2-3 mins.
6. Add quarter cup of water to the mixture and let it cook.
7. Add the coconut milk or paste to the boiling mixture. Mix it well and add salt to taste.
8. Add the tamarind juice and allow it to cook.
9. As the gravy begins to thicken and starts boiling, reduce the flame and add the boiled eggs. Cook for 5 mins and garnish it with the coriander leaves.
10. Serve with hot plain rice.

Coconut Chutney

Ingredients:

• Shredded coconut - 1 cup
• Roasted chana dhal - 3 tbsp
• Green chilies - 6
• Ginger - 1/2 inch piece
• Curry leaves - few
• Mustard seeds - 1/2 tsp
• Chana dhal - 1/2 tsp
• Split urad dhal - 1/2 tsp
• Salt - to taste
• Oil - 2 tsp

Method:

1. Grind coconut, roasted chana dhal, green chilies, ginger, curry leaves, salt by adding little water in a mixie.
2. Transfer it to a bowl.
3. In a small pan, add oil, mustard seeds, urad dhal, chana dhal, curry leaves, red chilies and add this to the ground mixture.
4. Serve with idli, dosa, paniyaram, venpongal.

Potato Fry

Ingredients:

• Potatoes - 2 medium(chopped into small pieces)
• Chili powder - 1 tsp
• Coriander powder - 1 1/2 tsp
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Salt - to taste
• Oil - 3 tsp

Method:

1. In a non stick pan, add oil. Once the oil is hot, add the mustard seeds.
2. Once the mustard seed splutters, add chopped potatoes, red chili powder, coriander powder, turmeric powder and salt.
3. Fry in a medium flame until the potatoes are cooked.
4. Serve with curd rice, tomato rice or lemon rice.

Carrot Halwa

Ingredients:

• Shredded carrots - 2 cups
• Milk - 2 cups
• Ghee or unsalted butter - 4 tbsp
• Sugar - 1/4 cup or to taste
• Cardamom powder - 1/2 tsp
• Cashewnuts and raisins - for garnishing

Method:

1. Roast the cashewnuts and raisins in ghee and set aside.
2. Boil the milk in a pan until it is reduced to half of its quantity. Stir often to ensure that its not burn at the bottom.
3. Add ghee to the heated nonstick pan. Add shredded carrot and fry for about 10 mins tills the carrots are tender.
4. Add the boiled milk and cook until the milk dries.
5. Now add the sugar and fry for about 5 mins until the halwa starts to leave the side of the pan.
6. Add cardamom powder and garnish it with roasted cashewnuts and raisins.
7. Can be served hot or cold.

Apple Milk Shake

Ingredients:

• Apple - 1 (cored and chopped)
• Milk - 1 cup
• Sugar - 3 tbsps
• Water - little if required

Method:

1. Place the apple, milk, and sugar in a blender, and blend until smooth. Serve cold.

Mushroom Biryani

Ingredients:

• Mushroom – 1 cup (cut into big pieces)
• Rice - 2 cups (Soak for 15 mins and drain the water)
• Water - 3 cups
• Onion - 1 medium (Sliced)
• Tomato - 1 medium
• Green chillies – 4
• Fennel seed - 1/2 tsp
• Bay leaf - 1
• Cashew nut - 6 to 7
• Salt – to taste
• Oil - 5 tbsp
• Ghee - 1 tsp

To grind:

• onion - 1/4 cup
• Green chillies - 4
• Coriander leaves - a few sprigs
• Ginger - 1 inch piece
• Red chilli - 2
• Garlic - 7 to 8
• Cinnamon – 1 inch piece
• Cardamom – 1
• Cloves – 6 to 7
• Fennel seeds – 1 tsp
• Khus Khus – 1 tsp

Method:

1. Add oil to the heated pan. Add fennel seeds, bay leaves and cashewnut and fry for a minute. Add sliced onions and cook till translucent.
2. Now add green chillies and ground paste and cook till the raw smell goes away.
3. Add in the chopped tomatoes and cook till it becomes mushy.
4. Now add mushroom pieces and fry for a minute or two till the masala coat the mushroom nicely.
5. Now add water and salt. Once it comes to a boil add the rice and cook for 2 whistles in a low medium heat.
6. Once the pressure goes down, open the lid and serve hot with Raita.

Mushroom/Peas masala:

Ingredients:

• Mushroom – 10 (sliced)
• Frozen Peas – ¼ cup
• Onions – 1 small (chopped)
• Tomatoes – 1 large
• Ginger garlic paste – 1 tsp
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Chili powder – ½ tsp
• Garam masala – ½ tsp
• Coriander powder – 1 tsp
• Pepper powder – ½ tsp
• Dried Fenugreek leaves (Kastoori methi) – 1 tsp (optional)
• Salt – to taste
• Oil – 1 tbsp

Method:

1. Heat oil in a pan. Add the cumin seeds and allow them to crackle.
2. Add in the chopped onions, ginger garlic paste and sauté till transparent.
3. Add in the chopped tomatoes and cook till it becomes mushy.
4. Now add turmeric powder, chili powder, garam masala, coriander powder, pepper powder and salt
5. Add the mushrooms and frozen peas. Cook until mushrooms and peas are tender. Do not add water.
6. Finally add kastoori methi for extra flavor and close the heat.
7. Can be served with chapathi or curd rice.

Cauliflower Masala

Ingredients:

• Cauliflower – 1 medium
• Cumin seeds – 1 tsp
• Onion – 1 small (chopped)
• Curry leaves – few
• Garam masala – 1/4 tsp
• Chilli powder - 1 tsp
• Chicken masala powder - 1/2 tsp
• Coriander powder – 1 ½ tsp
• Salt – to taste
• Oil – 2 tbsps
• Coriander leaves - for garnishing

Method:

1. Cut cauliflower into small florets and wash thoroughly.
2. Heat oil in a non stick pan. Once the oil is hot add in the cumin seeds and allow them to crackle.
3. Add onions and cook till translucent.
4. Add the chopped cauliflower florets, garam masala, coriander powder and salt.
5. Sprinkle little water if required.
6. Fry till cauliflower is cooked thoroughly.
7. Can be served with chapathi, plain rice and curd rice.

Kovakaai(Tindora) fry

Ingredients:

• Kovakaai/Tindora – 1 lbs
• Chili powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder = ½ tsp
• Salt – to taste
• Oil – 2 tbsp

Method:

1. Wash the tindora thoroughly and cut into circular pieces.
2. Add oil to the non stick pan. Once the oil is hot add tindora pieces, turmeric powder, chili powder, coriander powder, salt and fry till tindora is cooked nicely.
3. Don’t add water. If u want, u can sprinkle little water.
4. Tasty tindora is ready to be served with sambar rice or curd rice.

Vermicelli Kitchadi/Semiya Upma

Ingredients:

• Vermicelli(Semiya) – 1 cup
• Onion – 1 medium
• Tomato – 1 medium
• Curry leaves – 4 to 5
• Ginger garlic paste – 1tsp
• Mustard seeds – ½ tsp
• Split urad dhal – ½ tsp
• Chana dhal – 1 tsp
• Green chilies – 5 to 6
• Carrot – 1 small (chopped)
• Frozen peas – ¼ cup
• Coriander leaves – for garnishing
• Salt – to taste
• Oil – 2 tbsp
• Water – 1 ½ cup

Method:

1. Heat oil in a non-stick pan. Add mustard seeds, allow them to splutter. Now add urad dhal, chana dhal and fry till golden brown.
2. Add curry leaves, slit green chilies, onion, ginger garlic paste and sauté till transparent.
3. Add in the tomatoes and cook till becomes mushy.
4. Add chopped carrots and frozen peas. Cook till carrots are tender.
5. Add salt and water. Give it a boil.
6. Once the water comes to a boil, add the vermicelli and cook until the water has been completely absorbed and the vermicelli is thoroughly cooked.
7. Garnish it with the coriander leaves.

Panner Butter Masala

Ingredients:

• Paneer – 2 cups cubed(I used store bought Nanak paneer)
• Tomatoes – 3 big (pureed)
• Onions – 1 (blanched and pureed)
• Ginger garlic paste – 1tsp
• Cashewnut paste – 3 tbsp
• Red chili powder – 1 tsp
• Coriander powder – 1tsp
• Garam masala – 1 tsp
• Kasthoori methi – ½ tsp
• Butter – 2 tbsp
• Fresh cream – ¼ cup(optional)
• Salt – to taste

Method:

1. Heat butter in pan and fry the paneer cubes till light brown. Then soak these paneer in hot water for 15 to 20 mins to make it soft.
2. In the same pan, heat butter and add the onion puree and fry till they turn light brown color.
3. Add ginger garlic paste and fry for a minute.
4. Now add in the tomato puree, coriander powder, red chili powder, kasthoori methi, garam masala, cashew paste, salt and sauté for sometime.
5. Add in the soaked paneer cubes, little water and cook till the gravy becomes semi solid.
6. Finally add the fresh cream.
7. Can be served with chapathi, naan, paratha, poori.

Note:

Fresh cream can be replaced with evaporated milk.