Toor Dal Rasam

Ingredients:

Tomato -1medium size

Toor Dal -1/4 cup

Tamarind- less then 1/4 lemon size

Peppercorns-6corns

Garlic-1

Onion-1/6

Cilantro-garnishing

Mustard seed-1/2 tsp

Red chili-1

Hing(asafetida)-a pinch

Turmeric-1/4 tsp

Cumin-1/2 tsp

Curryleaves-1sprig

Rasam powder (any store brought brand)-1/4tsp(optional)

Castor oil-1/4 tsp

Oil –needed

Salt to taste

Method:

Step1:

1.     Take tomato, Toor Dal, Castor oil and pressure for 3 whistles.

2.     When pressure goes down, open the cooker and separate dal water.

3.     Then squeeze the tomato and filter the juice alone and set aside.

4.     Crush the peppercorn, cumin and garlic as coarse and keep it ready.

5.     Take onion (chopped), curry leaves, cilantro and red chili (broke to two piece).

6.     Soak the ¼ lemon size tamarind in water for 1hour.

7.     Then squeeze the tamarind and filter the juice alone and set aside.

8.     Finally mix all the water with right proportion.

Step2:

1.     Take kadai and add 2tsp of oil.

2.     When oil is hot, add mustard seed to splutter.

3.     Then add onion, curry leaves, cilantro and red chili.

4.     Toss it well then add Turmeric powder, crushed mixture .Keep in medium flame to prevent burning.

5.     Add juice mixture, salt, hing, cilantro, rasam powder and bring to boil and off the stove. Your zesty rasam is ready to taste.

Note: Don’t let rasam to boil, keep the entire ingredient aside. You can make rasam in 5to10 min maximum. You crush the peppercorn, cumin and garlic to get fresh tasty rasam .Otherwise dry cumin and peppercorn. Make powder in mixer and store it.

Egg Fried Rice

Ingredients

• Basmati   - 1 cup
• Water -11/2 cup
• Ghee    - 1 tbsp
• Oil   - 3 tbsp
• Onion - 1 Medium (cut lengthwise)
• Beans -1/2 cup                                            
• Egg -2
• Carrot   -1/2 cup (cut lengthwise)                                            
• Spring onions -1/2cup (cut lengthwise)                                   
• Green chilies -2                                      
• Capsicum -1/4 cup (cut lengthwise)                                         
• Ginger garlic paste - 1tsp
• Soya sauce - 2 tsp
• Chili sauce -1/4 tsp
• Vinegar - 1/2 tsp
• Black pepper powder - 1 tsp
• Coriander leaves - handful
• Salt to taste

Method:

1.     Wash the Basmati rice and soak in enough water for 20mins.

2.     Drain water from it completely and keep it aside.

3.     Take a pressure cooker and add ghee. When ghee is hot adding the rice and toss for few minutes and pressure cook for 1 whistle. Take care; the rice should not be overcooked

4.     When pressure cools, transfer the rice to a bowl.

5.     Lightly beat the eggs with little salt and pepper and keep aside.

6.     Heat a teaspoon of oil and cook the eggs, scramble as they cook. Once fully cooked, remove and keep aside

7.     Take a heavy bottem pan, heat oil and sauté green chilies, onion and toss well. Then add the veggies and cook it covered for 5 mins.

8.     The vegetables should be cooked crisp.

9.     Now add some soya sauce, mix well with the veggies.

10. Add cooked rice and mix well.

11. Add salt accordingly, black pepper powder and remaining soya sauce.

12. Mix gently, so that the rice remains separate.

13. Now add spring onion and egg and toss it will.

14. Finally add chili sauce and close the pan and allow standing for 5 mins.

15. Remove from flame. Garnish with remaining, freshly chopped coriander leaves.

16. Serve hot with spicy curry, ketchup.

Notes: To add spice to fried rice, I added chili sauce.

Mutter Paneer

Ingredients

• Paneer – 1cup
• Peas-1/2 cup
• Onion-1medium
• Tomato-2medium
• Green chilli-3 medium
• Chasew-7
• Cinimon-3
• Cloves-2
• Bay leaves-3
• Cardamom-2
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Chili powder-1/2 tsp
• Garam masala-1/4 tsp
• Ginger garlic paste-1/2 tsp455g
• Oil-2 tsp
• Butter-2 tsp or dried fenugreek leaves

Notes: Dried fenugreek leaves give buttery taste.

Method:

Step1: masala for grinding

1.     Take a pan pour oil, when is hot add cashew and saulte to light brown

2.     Add onion fry till it losses moisture.

3.     Finally add tomato and toss all to mix well.

4.     Cool the mixture and grind to find paste.

Step2: Paneer Preparation

1.     Cut the paneer in medium sized cube

2.     Fry paneer cubes to light golden brown

3.     Put the fried paneer in the lukewarm water and squeeze the water. By doing this paneer remains soft.

Step3: preparing gravy

1.     Heat oil in a pan, when oil is hot adds whole gram masala and green chili.

2.     Add the ground paste, chili, coriander, and cumin and turmeric powder.

3.     Add some water if the gravy is very thick and add salt.

4.     Fry till the raw smell goes away and oil starts to separate from the sides of the pan.

5.     Add the peas to the gravy and simmer for 10 minutes.

6.     Add the fried paneer cubes to the gravy.

7.     Simmer for 5 minutes.

8.     Now add butter and switch off the stove.

9.     Garnish with coriander leaves.

10. Serve with chapattis, Dosa, naan

Medu Vada

Ingredients:

• Urad dal – 1cup
• Green chilies – 2 medium
• Pepper corns – 1/2 tsp
• Rice flour-1/4 tsp
• Salt to taste
• Curry leaves – a few
• Oil for frying

Method:

• Soak urad dal in water 3 to 4 hour.
• After that, drain the water and grind the dal with little water to make a soft batter.
• Once it becomes a soft batter, transfer the contents to a bowl.
• Add pepper corns, chilies,salt,rice flour,curry leaves and blend it well.
•  Heat oil in a pan.
• Take a thick small plastic cover and grease it with oil.
• Dip your hands in water and take a small portion of the batter of lemon size and put it in the greased cover.
• Dip your index finger again in water and make a small hole in the middle of the lemon sized batter like in the doughnut and slowly transfer it into your palm and slide it in the hot oil.
• Repeat the same procedure and add 3to4 vada in the vessel size and amount of oil.
• Turn the other side and deep fry till they become golden brown.
• Remove it from oil and put it in a bowl with paper towel to remove excess oil
•  Serve hot with coconut chutney/ sambar. 

Notes:Adding  rice flour gives crispy texture to the vada.

Cauliflower 65

Ingredients:

• Califlower -1medium size(cut in medium sized cubes)
• Califlower 65 masala or chicken 65 masala( store bought. I used JB masala) -3\4 packet
• Ginger Garlic Paste -1tsp
• Corn starch 1tsp
• Salt( if needed)
• Red color -pinch
• Oil for deep frying

Marinating Cauliflower:

1.      Cut the Cauliflower in cubes.Wash and dry nicely with paper towel .

2.     Take a bowl. Add Cauliflower 65 masala powder, ginger garlic, red color,cauliflower and mix well. Set aside this marinate for an hour (keep the marinate in fridge for good result).

Note: The longer you refrigerate, becomes more taster.

Method:

1.     Take a heavy bottom pan and pour oil for deep frying.

2.     When the oil is hot , fry  the Cauliflower in batches and place on the paper tower to remove excess oil.

Garnishing:

          Take onion (cut in length wise) and Lemon (slice it). Take a serving plate place Cauliflower with onion and lemon and ready to eat.

                

Pepper Liver Fry

Ingredients:

• Liver – 500 gm(cut into small pieces)-mutton or chicken
• Turmeric powder – 1  tsp
• Red chili powder -1/4 tbsp
• Pepper chilli chicken masala(store bought)-2tsp(optional)
• Black Pepper – 1 tsp
• Green chilli -3
• Curry leaves-lo
• Onions – 1 cup(sliced)
• Tomato - 1
• Ginger&Garlic paste – 1 tbsp
• Curry leaf – 1o
• Salt – As reqd
• Oil – 3 tbsp 

Method:

1. Take a pan and pour oil in it.
2. Add mustard and let is splatter.
3. Add cinnamon, cloves, green chili,curry leaves  and  finely chopped onion fry them till it becomes soft and translucent.
4. Now add ginger& garlic paste sautes it till the raw smell goes off.
5. Add finally the cut tomato and little salt mix it all together till  it becomes mashy.
6. Now add curry leaves, turmeric, pepper masala, pepper and chili powder.
7. Finally add the liver pieces and mix well with masala.
8. Now add enough water to cover the mixture. Occasionally stir-fry.
9. Finally add some pepper when you want it little spicy.
10. Just let it sit in the flame for 15 minutes, till the water is absorbed. 
11. Finally garnish with cilantro.
12. Serve them with rotis, rice.

Notes: Don’t cover the lid and cook. The liver becomes harder.

Puli kozhambu / Termarid Curry

Ingredients

• Bitter gourd-2 medium
• Onion -1 medium
• Tomato-1medium
• Chili powder -1tsp
• Coriander powder-1tsp
• Cumin powder-1tsp
• Sesame oil-3tsp
• Salt-as needed
• Turmeric-1/2tsp
• Termarid-1/2 lemon

Method: 

• Soak the termarid in water for an hour.
• Take pan pour sesame oil, when oil is hot, add mustard.
• Cut the bitter gourd in small sided cubes and add into the oil.
• Fry till the bitter guard the green color changes to pale.
• Then add sliced onion and fry till it looses moisture.
• Then add tomato and fry it becomes mashy.
• Now add chili, coriander, cumin powder and mix it well.
• Add termarid juice and let it boil.
• When it becomes thick paste, switch off the stove and garnish with cilantro. 

chicken lollipop

Ingredients:

• Chicken wings.
• Chili chicken masala( store bought. I used JB masala)-1/2 packet
• Ginger Garlic Paste -1tsp
• Corn starch 1tsp
• Salt( if needed)
• Red color -pinch
• Oil for deep frying
• Bread crumbs
• Soya sauce-1/2 tsp
• Chili sauce-1\4 tsp
• Egg-1 beaten

Method:

Step1:

1. Take the chicken wings, cut the edge of the wing.
2. Then Cut in to two Parts, one close to the shoulder and another away from it.
3. Now two pieces one will be meaty and another small in size. 

Step2: Marinating chicken

1. Take a bowl. Add Chicken masala powder, ginger garlic, red color, soya sauce, chili sauce, lollipop chicken and mix well. Set aside this marinate for an hour.
2. Take a bowl add egg and ¼ tsp corn starch and mix it well.
3. Take some bread crumbs in plate.
4. Now dip the lollipop in egg batter and roll it in bread crumbs.

Step3: Frying chicken

• Take a heavy bottom pan and pour oil for deep frying.
• When the oil is hot, fry the chicken in batches and place on the paper tower to remove excess oil. 

Step4: Garnishing

          Take onion (cut in length wise) and Lemon (slice it). Take a serving plate place chicken lollipops with onion and lemon, ready to eat.