CHINESE NYONYA MIXED VEGE CURRY

CHINESE NYONYA MIXED VEGE CURRY

Ingredients:

100 grms zucchini cut into 1 inch length
100 grms carrot cut into 1 inch length
100 grms long beans cut into 1 inch length
100 grms cabbage cut into thick strips
1 red capsicum cut into strips
2 potatoes peel and cut into cubes
6 fried bean curds cut into halves
2 cups of thin coconut milk
½ cup thick coconut milk
2 tbs oil

2 tbs meat curry powder, mixed with 3 tbs water
1 vegetable cube
Salt to taste
Little sugar to taste

Blend into paste:
2 stalks of lemongrass
1 cm galangal
½ inch fresh turmeric
6 shallots
4 garlic
2 piece candlenuts
2 tbs chillie paste

Method:
Heat the oil in a pan. Stir fry the blended ingredients until fragrant.
Add in the curry powder, continue to stir fry.
Add in little of the thin coconut milk.
Continue to fry until you see oil separates.

Add in the rest of thin coconut milk and the vegetable cube.
Bring to boil, add in the carrots and potatoes.
Cover and let it cook for 5 minutes. Add in the rest of the vegetables.
Cook on medium heat until the vegetables are cooked.

Add in the bean curd, simmer for another 5 minutes.
Add in the thick coconut milk, season with salt and sugar.
Heat for a minute and remove. Serve warm.

DHAL TADKA DEV

Dhal tadka:
Yellow moong dhal(roasted until slightly golden) and cooked just until done. make sure it is not all mashedup... just 1 whstle in thw cooker will do.

Heat oil. add jeera, green chillies and chopped onion. saute until golden.
Add gin-gar(paste or chopped very fine). saute well.
Add in chilly pwd, turmeric pwd and kitchen king masala. Saute for few secs. Don't burn the masala.
Add in tomatoes. Saute until pulpy.
Add the dhal, salt and let it come to a boil. this dish should be thick.
Garnish with cori leaves.

Methi dhal tadka:
Use dried methi leaves aka kasuri methi(crushed) -abt 2 tbsp for a cup of dhal. Add it along with tomatoes.
Garnish with ginger strips for this dhal.

Veg dhal:
In a pressure cooker,put any 1 veg(of choice-usually carrot,pumpkin,bottlegourd,greens are used) , y.moong dhal, onion n tomatoes chopped,gin-gar chopped, turmeric pwd, chilly pwd and cook till done(1 whistle). Let the steam settle and then mash the mixture roughly.
Make a tadka using jeera, chillies, curry leaves. take off flame and add KK masala. mix and pour into the dhal. Add salt and water(if req) and let it boil once. Done!!! IMO,this dhal tastes good only with KK masala.


Note:
Use garam masala if u don't have kitch king masala. But KK masala gives a flavour close to the restaurant ones.

U can use masoor dhal insted of moong or use a combi of both.

Use ghee instead of oil.

DHANSAK DEV

Dhansak

1. cook 1/2 cup thuvar dhal+ 1/4 cup yellow moong + 1/4 cup channa dhal + 1/4 kg yellow pumpkin cut into big pieces + asafoetida+turmeric pwd for 3-4 whistles...

2. Grind 7 red chillies,1 tsp pepper, 1" cinnamon, 2 cardamom pods, 1 tsp each cumin & coriander seeds , 6-7 pods garlic & 1' ginger to a paste. In case u want to simplify the process, u can make a dry masala by grinding the dry masalas alone & gin-gar paste can be made when req. Increase the dry spice measures in that case.

3. Heat oil in a pan. Add 1 onion chopped & fry till brownish. Add in the ground paste & fry till raw smell diappears & the masala becomes flavourful... Add 2 chopped tomatoes & a small bunch of clean greens(u can use any one or a mix of these- mulai keerai, kaatu keerai, arai keerai, siru keerai, spinach , methi). If u r using methi, u neednt chop it. cook till the tomato breaksup & becomes mushy.

4. Add in the dhal mixture, salt & let it boil for 3-4 mins. Add water if req. The consistency of the dhal will be bit thick. Dosa batter consistency. Done.

Variation: u can use a mix of tomato & tamarind fr sourness or even tamarind alone. But i like mine with only tomatoes.

U can use masoor dhal or green moong or any of ur fav dhal tht'll cook within 3-4 whistles.

U can use any combination of vegs u like. brinjal,potato,carrot, raw mango etc can be used. But I ike the pumpkin dhansak...

POTATO BRINJAL SUBJI

POTATO BRINJAL SUBJI

Ingredients:

1 big potato cut into small pieces.
1 brinjal cut into small pieces
2 onions chopped
4 tomatoes chopped
3 green chillies sliced
2 tsp of sambar powder
1 tbs of idlli flour
3 cups of water

1 tbs gingelly oil
1 tsp mustard seeds
1 tsp channa dal
1 tsp urad dal
2 pinches of asafoetida powder
¼ tsp turmeric powder
2 tbs chopped coriander leaves
1 sprig curry leaves chopped
Salt to taste

Method:
Heat a pot with the oil. add in the mustard, channa and urad dal.
Let them splutter , add in the onions, green chillies,
tomato and the potato pieces. Sauté well.
Add in the 3 cups of water and let it come to a boil.

Add in now, the asafoetida powder, turmeric, sambar powder,
salt and let it come to a nice boil. Cover and cook in sim.
Once the vegetables are cooked well,
add in the table spoon of the iddli flour. Let it boil once.
Remove from the stove and garnish with the coriander and curry leaves.
Mix well and serve with iddli or dosai.

KEERAI WITH URAD DAL

KEERAI WITH URAD DAL

Ingredients:

300 grms spinach washed and chopped
100 grms small onions peeled whole
3 tomatoes cut into slices
5 green chillies sliced
Salt to taste
1 cup tamarind juice, from a lime sized tamarind
2 cups of water
2 tbs urad dal podi

To make the urad dal podi:
3 tbs whole urad dal
¼ tsp black pepper
1 sprig curry leaves.
Dry roast the 3 ingredients and grind into powder

Method:
Put a pot on the fire, add in 3 cups of the water.
Add in the urad dal podi and mix well.
Add in the sliced green chillies, the small onions.
Also add in the tamarind water. Let it boil well.

Now add in the cut tomatoes, also the chopped keerai.
Add enough salt and cook till the keerai is cooked.
Remove and serve with rice.

CREAMY ZUCCHINI KURMA

CREAMY ZUCCHINI KURMA

Ingredients:

1 zucchini, slit across and cut into thick pieces
5 cashew nuts ground to paste
1 cup coconut milk
2 tbs thick curds, well beaten
2 onions chopped
1 red tomato chopped
3 green chillies slit across
½ tsp red chillie powder
2 tsp coriander powder
¼ tsp turmeric powder
½ tsp ginger paste
½ tsp garlic paste
¼ tsp pepper powder
½ cup of water
Salt to taste

3 tbs ghee or oil
¼ tsp cumin seeds
¼ tsp aniseeds
1 bay leaf
1 stick cinnamon
2 cardamom pods
1 sprig curry leaves

Little coriander leaves
Little lime juice

Method:
Heat a pot with the ghee, add in the seasonings.
Let them splutter, add in the chopped onions.
Sauté well till it browns a bit. Add in the green chillies.
Mix well, now add in the ginger garlic paste.

Sauté well, add in the chopped tomatoes and cook well till mushy.
Now add in the zucchini pieces with turmeric powder.
Cover and cook on low flame for about 5 minutes.
Now add in the chillie , coriander powder and salt.
Fry for a minute.

Now add in the curds mixed with the cashew paste.
Also add in the coconut milk and simmer for 5 minutes.
If the gravy is very thick, add little water to dilute the gravy.
Add in the pepper powder, mix well. Remove from the stove.
Add little lime juice to taste, garnish with the coriander leaves.
Serve with rice, or chapathi.

VEGETABLE BIRYANI

VEGETABLE BIRYANI

½ kilo basmathi rice, soak for 10 minutes, drain
½ kilo mixed vegetables e.g carrot, cauliflower, beans, potato.
100 grms green peas
200 grms onion chopped
200 grms tomatoes chopped.
1 hand full mint leaves
1 hand full coriander leaves
3 green chillies sliced
3 tsp ginger garlic paste
1 cup curds
2 tsp chillie powder
3 tsp coriander powder
Salt to taste

1 big spoon oil or ghee
2 star anise
2 bay leaves
3 cardamoms
2 pieces cinnamon sticks
3 cloves
Little jathi pathiri or mace

Method:
Wash and soak and drain the rice.
Cut the vegetables into 1 ½ inches in length

Heat a pressure cooker with the oil or ghee.
Add in the seasonings, let them splutter.
Add in the hand full of mint and coriander leaves.
Sauté well , add in the chopped onions, sauté well.

Add in the ginger garlic paste, stir well.
Add also the chopped tomatoes, stir fry well.
Add in the green chillies, add in the beaten curds and salt.
Cook well, now add in all the vegetables, stir fry well.

Now add in the coriander powder and the chillie powder.
Mix well till oil separates from the masala.
Add in the drained rice. Give a good stir slowly.
Now add 1 ½ measures of water for 1 measure of rice.

Mix all the ingredients well. Close the pressure cooker.
Keep for 3 whistles, then sim for 5 minutes.
Remove and fluff up the rice.
Garnish with more cut coriander leaves.

PLAIN RICH GRAVY

PLAIN RICH GRAVY

Ingredients:

(A)
2 onions chopped
2 tomatoes chopped
4 cashew nuts
2 tbs grated coconut
1 tsp oil

(B)
2 tsp oil
2 big onions sliced
2 green chillies sliced
6 garlic pips sliced
1 tsp red chillie powder
2 tsp coriander powder
½ tsp garam masala powder
1 tsp ginger garlic paste
4 tbs curds well beaten
4 cashew nuts
¼ tsp sugar
Salt to taste

Method:
Heat 1 tsp of oil, add in the onions from (A)
Stir fry till golden brown, add in the cut tomatoes.
Cook till a bit mushy, remove and cool it.
Add in the grated coconut and the cashew nuts.
Grind to a smooth paste.

Heat the 2 tsp of oil, add in the ginger garlic paste.
Add in the sliced green chillie, cashew nuts and the onions.
Stir fry till light brown, add in the red chillie powder, coriander
and garam masala powder. Mix well.

Now add in the salt, sugar and the ground paste.
Stir well, add in water to make a thick gravy.
Let it boil, for about 5 minutes. Keep stirring.
Switch off the the flame, add in the curds and mix well.
Serve with any flavoured rice.

MUSHROOM VERMICELLI SOUP

MUSHROOM VERMICELLI SOUP

Ingredients:

½ cup mushroom chopped
½ cup rice noodles
¼ cup tofu cut into cubes
¼ cup shallots, from the scallions, chopped
¼ cup scallion chopped
2 tsp coriander leaves
1 tsp ginger chopped very finely
2 tsp soy sauce
2 tsp sesame oil
Salt to taste
Little pepper powder to taste
3 cups of vegetable stock.

To Make Vegetable Stock:
1 big onion chopped
1 carrot chopped
1 cup chopped Chinese Celery
6 stems of the coriander leaves

Method:
In a pot, add in all the vegetables to make stock.
Add in 3 cups of water, boil it well for about 20 minutes.
Strain the stock and keep aside.
( You can make a poriyal with the stock vegetables)

In another pot, add in about 3 cups of water.
When the water boils, add in the rice vermicelli first.
When it is about half cooked, add in the mushrooms,
tofu, chopped shallots, ginger, and salt .

let it come to a nice boil. Add in the vegetable stock.
Let it boil once again, now add in the soy sauce.
Add also the pepper powder . Remove from the stove.
Now garnish with the scallions, coriander leaves.
Lastly pour in the sesame oil.
Serve piping hot in bowls.

RESTURANT STYLE DAL

RESTURANT STYLE DAL

Ingredients:

¼ cup moong dal
¾ cup mysore dal
1 tsp grated ginger
1 tsp mashed garlic
3 green chillies, slit into 2 and cut across
A pinch of turmeric powder
Salt to taste

2 tbs ghee
½ tsp cumin seeds
2 dry red chillies broc ken
1 onion chopped
1 tomato finely chopped
2 tbs chopped coriander leaves
1 tbs butter

Method:

Wash the dals, put them in a pressure cooker, with 1 ½ cups of water,
ginger, garlic, turmeric powder, salt and the green chillies.
Pressure cook till well done. The dal should not be very watery.

Heat ghee in a non - stick pan, add in the cumin seeds and red chillie.
Then add in the onions, and sauté until lightly brown.
Next add in the finely chopped tomato and fry for 2 minutes.

Now add in the cooked dal and simmer on medium heat for 5 minutes.
Add in the chopped coriander leaves, and top with the butter.
Serve with chapathis, naan, rotis or even rice.

CHOCOLATE CHIP MUFFIN

Before and after baking
CHOCOLATE CHIP MUFFIN

Ingredients:

1 ½ cups of plain flour
2 tbs cocoa powder
2 tsp baking powder
½ tsp baking soda
½ tsp instant coffee powder
½ cup fine sugar
½ cup chocolate chips

1 cup milk
¼ cup oil

Method:
Preheat the oven at 160 degrees C for 10 minutes..

Sieve the flour, baking powder, baking soda, cocoa, 2 times.
Now in a big bowl, add in the sieved flour, sugar, salt,
instant coffee powder and ¾ of the chocolate chips.

In another bowl, mix nicely the milk and the oil.
Now pour the milk mixture into the flour.
Slowly mix the mixture with a sptula.
See that there are no lumps.

Now spoon the mixture ¾ full into muffin cases.
Sprinkle some chocolate chips on top.
Line them in a tray, and bake them for about 25 minutes,
Or when a cake tester comes out clean, when tested.

Remove and cool then serve.

SALT AND PEPPER TOFU

SALT AND PEPPER TOFU

Ingredients.

Marinate:
3 firm tofu cut into cubes
1 tsp plain flour
1 tsp corn flour
1 tsp soy sauce
¼ tsp white pepper powder
½ tsp garlic powder
Little salt
Oil for frying

2 tsp oil
1 big fresh red chillie, seeded and cut fine
2 pips of garlic chopped very fine
1 tsp coarsely ground black pepper
¼ tsp grated fresh ginger
2 tsp sliced scallions
Little soy sauce

Method:
Marinate the tofu in the above ingredients for 20 minutes.
Do not use any water.
Heat oil in a pan, shallow fry the tofu until golden.
Remove and keep aside.

Heat 2 tsp of oil in a pan, add in the chopped garlic.
Sauté well, add in the ginger, chopped red chillie,
Add in the fried tofu, the black pepper powder,
Soy sauce and the scallions.
Stir fry well for a minute and remove

BITTER GOURD SAMBAL

BITTER GOURD SAMBAL

Ingredients:

300 grms bitter gourd, slit, cleaned and cut into slices
1 tbs tamarind pulp, mixed with ½ cup of water
3 tbs of oil
1 big onion sliced
4 pips of garlic smashed
Salt to taste
Sugar to taste

To Grind:

10 red chillies, soaked and ground fine
10 shallots ground fine
1 lemon grass, the white part ground

Method:
Heat the cooking oil in a wok.
Add in the smashed garlic and sauté until a nice aroma comes.
Add in the ground shallots, and lemon grass.
Sauté well till oil separate.

Now add in the chillie paste and keep on stir frying,
till the raw smell goes and oil again separates.
Add in the cut bitter gourds and fry for a minute.
Now add in the tamarind juice, bring to a quick boil.

Add in the salt and sugar.
By now the bitter gourds should have been cooked.
Also the oil will separate again.
Add in the sliced onions, stir fry for a minute.
Remove and serve.

HEALTHY OATS DRINK (SUMI SENTHIL )

HEALTHY OATS DRINK

Ingredients:

2 cups mooru

3 cups water

1/2 cup cooking oats

2 tbs grated carrot

2 tbs finely chopped onions

A pinch of cumin powder

Little cut coriander leaves

Salt to taste

Method:

Add the oats to a pot. Add in the water.

Cook on medium heat stirring all the time till it is cooked well.

Let it cool first, add in the butter milk, salt, cumin powder,

Grated carrots, chopped onions, and coriander leaves.

Mix it well, and enjoy the healthy drink.

S.B. HOTEL SAMBAR

S.B HOTEL SAMBAR

Ingredients:

Pressure Cook:

1 cup toor dal

1 big onion chopped

1 red tomato chopped

To Grind:

1 red tomato chopped

1 tbs pottu kadalai

¼ tsp tumeric powder

1 tsp chillie powder

1 tsp coriander powder

2 tsp grated coconut

To Temper:

2 tsp ghee or oil

¼ tsp mustard seeds

¼ tsp funugreek seeds

½ tsp cumin seeds

1 onion chopped

1 sprig curry leaves

3 green chillies chopped

To Garnish:

¼ cup of chopped coriander leaves

Method:

Pressure cook the above ingredients in 3 cups of water for 3 whistles.

Grind fine all the ingredients under to grind.

Release the pressure and mash the contents well.

Add in the ground masala and salt, boil well for 10 minutes.

Heat the ghee in a pan, add in the things to temper.

Saute well, now pour the seasonings into the boiling sambar.

Boil the sambar for about 5 minutes. Add in the chopped coriander leaves.

Remove and serve with iddlis or dosai. Your finger lickin sambar ready.

PUMPKIN PASI PARUPPU KUTOO

PUMPKIN PASI PAYIR KUTOO

Ingredients:

(A)
150 grms chopped pumpkins
50 grms paasi payir
150 grms chopped onions
150 grms chopped tomatoes
2 green chillies sliced
2 tsp chillie powder
3 tsp coriander powder
½ tsp turmeric powder
Salt to taste

Grind together:
2 tbs grated coconut
½ tsp cumin seeds
2 green chillies


2 tbs oil
1 tsp mustard seeds
½ tsp cumin seeds
2 dried chillies
1 sprig curry leaves
Little coriander leaves for garnishing.

Method:

Put all the ingredients in (A) into a pressure cooker.
Add in 1 tumbler of water and cook for 3 whistles.

Release the pressure, add in the ground ingredients.
Mix well and let it come to one boil.

Heat a pan with the oil, add in the seasonings.
Let them splutter and pour it in the kutoo
Mix well, remove and garnish with the cut coriander leaves.
Serve with rice, chapathi and things.

VEGE MEAT

VEGE MEAT OR SEITAN (Kugan)

Dev, this is how I do. It is very easy. Kugan98

VEGE MEAT OR SEITAN

Ingredients:
8 cups strong flour
2 ½ cups of water

Method:

Mix the flour with the water to make a stiff dough.
Form into a ball and knead well.

Let it stand under water for at least 2 hours or over night.
Then wash out starch by kneading with the hand in the water.

Be careful to to keep the dough together.
Pour off the starchy water frequently and continue,
washing until the water is almost clear.

You will then have a lump of gluten.
Boil the lump of gluten in water with little sliced
onions , garlic, salt pepper and little soy sauce.

Remove slice as you wish and use in your dishes

CHICKEN BIRYANI

CHICKEN BIRYANI

Ingredients:

To Marinate For 1 Hour:
500 grms chicken pieces
2 tsp chillie powder
1 tbs ginger garlic paste
2 tbs lime juice
Salt to taste

½ kg basmathi rice soaked for 15 minutes and drained

100 ml ghee
100 grms big onion sliced
1 tomato chopped
1 cup shallot paste
1 tbs ginger garlic paste

5 tbs grated coconut } ground fine
1 tsp kas kas } ground fine

2 bay leaves
Little coriander leaves chopped
Salt to taste
Biryani paste

To make Biryani Paste:
1 tbs aniseeds
1 hand full mint leaves
1 inch pattai
2 cloves
2 cardamoms
1 star anise
Little coriander leaves

Method:
Heat a pressure cooker with the ghee. Add in the bay leaves.
Add in the sliced onions, sauté well.
Now add in the biryani paste, stir and cook well.
Now add in the shallot paste, sir well again.

Now add in the ginger garlic paste, and the tomatoes.
Cook well till the tomatoes are mushy.
Now add in the coconut, kas-kas paste, give a good stir.
Add in the coriander leaves, and 3 cups of water.

Let it come to a boil, add in the chicken pieces.
Close the pressure cooker and cook for 2 whistles.
Remove the pressure, add in the drained rice.
Give a gentle stir all over, close the pressure cooker.
Cook for 2 whistles, and sim for 5 minutes.
Remove and fluff up the rice.
Serve with a raitha or kurma.

Note: You can even cook this dish in a wok,
Later transfer all to a rice cooker.

SUVAI"S FRIED RICE

Suvai's fried rice

Thideer Rice
2 Cups cooked rice – nalla uthir uthira irukattum
1 big medium onion – chopped big like for fried rice or to your taste.
2 big tomatoes – nalla soft ones so that when u chop it fine it will be about one & a half kai alavu irukanum.
Carrots – 1 medium – chopped lengthwise. (Like for fried rice)
(can also add capsicum / peas – en kita illa athanaala add pannalai)
Mint – 1 Tblspn
Corriander – 1 ½ Tblspn
(more or less according to yr taste)
Green chillies – 5 – (nalla kaara saarama irunthichi) - add according to yr liking.
Thayir – 3 Tblspn

In a big kadai – add oil / ghee ( I added both)
When hot add ½ tsp jeeragam
Thalaila cut onions/chillies/carrots ellaam kottunga
Nalla ithai vathakunga – till onions are limp
To this add the chopped tomatoes stir / add salt stir.
Cover this & cook till the water from the tomatoes almost evaporates on medium fire.
Keep stirring periodically.
Now add the thayir & don’t let it break keep stirring also till it evaporates.
Now add the kothamalli & Mint leaves give it a good stir. Oru two seconds.
Now add in the cooked rice & stir till the masala is well coated on the rice.
Make some microwaved appalams & viola……..suvaiyaana rice ready!!

PUMPKIN KADALAI PARUPPU KOOTU (SELVIEM)

pumpkin kadalai paruppu kootu:
==========================

kadalai paruppu - 3/4 cup soak for 1/2 hour and pressure cook one whistle and remove the water (can use the water for soup or rasam)
pumpkin (yellow) - 2 cups cut in cubes

in a pan add pumpkin cubes, green chillies 3 (slit), turmeric powder - 1/2 tsp, salt reqd. and 1/2 cup of water cover and cook till pumpkin is 3/4th cooked.

than add cooked dhal with this and allow it to cook for another 5 mintues.

now grind a coarse paste from 4-5 tblsp of grated coconut and 1 tsp of jeera.

add this paste to pumkin-dhal mixture and allow it to cook for 2 to 3 minutes.

in a kadai, add oil (either coconut oil or cooking oil)- 1 to 2 tsp, mustard seeds, urad dhal, little vadagam, red chilly 2 and curry leaves. then add one big onion chopped and fry for 3 minutes, then transfer to dhal mixture, after one boil remove from fire. serve hot with steamed rice, chapathis.

CUMIN RICE

CUMIN RICE

Ingredients:

3 cups of basmathi rice.
2 medium onion sliced
5 green chillies, slit into 4 and cut across
2 tsp ginger paste
2 tsp garlic paste
Salt to taste
Little coriander leaves for garnishing

2 tbs ghee or oil
1 tbs cumin seeds
2 one inch cinnamon sticks
3 cloves
2 bay leaves

Method:

Soak the rice for 15 minutes, then drain. Keep aside

Heat ghee in a wok, add in wok.
Add in the cinnamon sticks, bay leaves and cloves.
Add in the cumin seeds and let it splutter.
Add in the onions and fry till light brown.

Add in the green chillies, ginger and garlic paste.
Fry for a minute till raw smell goes.
Add in the drained rice, sauté gently for a minute.

Now transfer the whole thing to a rice cooker.
Add in 4 ½ cups of water and salt.
Mix every thing once gently, and cook in the rice cooker.
When cooked, fluff up the rice and garnish with coriander leaves.


NOTE: You can even cook this dish in a pressure cooker.
Give 2 whistles and remove.

PANANG CURRY

PANANG CURRY

Ingredients:

2 cups of mixed vegetables, carrots, beans, baby corn, potato, capsicum.
2 firm tofu cut into cubes
1 ½ cups thin coconut milk
½ cup thick coconut milk
1 tbs smooth peanut butter
2 big onions sliced
1 tbs grated ginger
5 pips garlic finely chopped
3 tbs red chillie paste
2 tsp brown sugar
½ tsp turmeric powder
½ tsp cumin powder
3 tsp lime juice
2 tbs oil
Salt to taste

Method:

Heat a wok with the oil, add in the onion, ginger and garlic.
Sauté well till the onions are limp.
Add in the red chillie paste and sauté in the oil.
Add in the thin coconut milk and mix well.

Now add in the turmeric powder, cumin powder and peanut butter.
Mix well, add in the vegetables, salt and sugar.
Cook on low heat till the vegetables are cooked.
Add in the thick coconut milk. Let it come to a boil.
Remove from the stove, add in the lime juice.
Serve with any rice.

OATS MILK COCOA BALLS

OATS MILK COCOA BALLS

Ingredients:

1 ¼ cup quick cooking oats
¼ cup brown sugar
¼ cup hot water
1 tsp instant coffee
¼ cup soft butter
¼ cup cocoa powder
2 tbs full cream powdered milk
1 tsp vanilla essence

¼ cup granulated sugar.

Method:
Dissolve the instant coffee in the hot water.
Mix the cocoa powder and the milk powder.

In a sauce pan, add in the coffee mixture and the brown sugar.
Bring to a slow boil, till it thickens a bit.
Slow the fire, add in the butter and let it melt.

Now add in the cocoa , milk powder.
Also the oats and the essence.
Off the flame and mix well.

Remove and allow it to cool.
Shape into balls, spread the granulated sugar in a plate.
Roll the prepared balls in the sugar.
Refrigerate before serving.

PANANG CURRY PASTE

PANANG CURRY PASTE

Ingredients:

1/3 cup full soaked dried chillies
1 tsp salt
2 tsp galangal cut into very small pieces
2 tbs lemon grass cut into thin rounds
1 tbs coriander roots cut into pieces
1 tsp roasted cumin seeds
2 tbs garlic chopped
2 tbs shallots chopped
1 tbs roasted peanuts

Method:
Grind the cumin seeds, coriander seeds and peanuts into powder.
Remove and keep aside.

Add the soaked chillies and salt and grind it in a mixie to a paste.
When the chillies are well ground, add in the lemon grass,
galangal, coriander roots and grind again.
Use little water to grind it.

Now add in the shallots, garlic and the powdered ingredients.
Grind again to mix everything to a uniform paste.
Remove, this is panang paste.

PUSINI TAYIR PATCHADI

PUSINI TAYIR PATCHADI

Ingredients:

1 cup pusini cut into small pieces
Salt to taste

1 tsp oil
¼ tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
1 big pinch of asafoetida powder

To Grind To A Smooth Paste:
¼ cup grated coconut
4 green chillies sliced
½ tsp cumin seeds

½ cup curds well beaten
Little red chillie powder

Method:
Heat a wok with the oil. Add in the mustard, urad dal,
curry leaves and asafoetida powder.
Add in the cut pusini, and salt. Saute well till the pusini
is cooked a little, not mushy. Remove to a container to cool.

Grind the coconut, green chillies and cumin seeds to a smooth paste.
Use very little water to grind. Remove.
Now add the ground coconut paste with the beaten curds.
Mix well, add it to the cooked pusini .
Sprinkle red chillie powder, chill before serving.

JACK FRUIT SEEDS PODIMAS

JACK FRUIT SEED PODIMAS

Ingredients:

2 cups jack fruit seeds
A pinch of turmeric powder
3 green chillies chopped
1 onion chopped
1 tsp ginger chopped fine
2 tbs grated coconut
Little lime juice
Salt to taste

2 tsp oil
½ tsp mustard seeds
½ tsp urad dal
1 tsp channa dal
1 sprig curry leaves

Method:

Soak the seeds for half an hour in water.
Then cut and peel the skins from the seeds.

Boil the seeds with little salt and turmeric powder.
Do not over boil the seeds, they should be firm.
Drain the water, cool it and mash the seeds roughly.

Heat a wok with the oil, add in the seasonings.
Let the seasonings splutter, add in the onions.
Sauté well till the onions are roasted, add in green chillies,
chopped ginger , salt and fry well.

Now add in the mashed jack fruit seeds, and stir fry once.
Add in the grated coconut, and fry till the coconut mixes well.
Add in the lime juice mix well and remove.

SPICY MUSHROOM CURRY

SPICY MUSHROOM CURRY

Ingredients:
300 grms fresh button mushrooms sliced
3 big onions grind them to a coarse paste
1 tomato chopped
1 tsp ginger paste
1 tsp garlic paste
1 small cinnamon stick
3 cloves
2 tsp oil
Salt to taste
Little coriander leaves for garnishing
3 tsp masala powder

Masala Powder:
1 tsp coriander powder
1 tsp chillie powder
¼ tsp turmeric powder
½ tsp cumin powder
¼ tsp pepper powder
A pinch of clove powder
A big pinch of cinnamon powder

Method:
Heat a kadai with the oil. add in the cloves and cinnamon stick.
Now add in the coarsely ground onions, ginger and garlic pastes.
Sauté them well till the raw smell goes.

Add in sliced mushrooms, and sauté them once.
Now add in the masala powder, and salt.
Mix well and allow it to cook for about 5 minutes.
The oil should separate from the gravy.

Now add in the chopped tomatoes and stir well.
Let it cook for about 3 minutes.
Remove and garnish with the cut coriander leaves.
Goes well with rotis, chapathis and even rice.

EGGLESS CHOCOLATE CAKE WITH ICING

EGGLESS CHOCOLATE CAKE WITH CHOCO ICING

Ingredients:
200 grms plain flour
50 grms cocoa powder
2 tsp baking powder
1 tsp baking soda

400 grms (1 tin ) sweetened condensed milk
150 grms butter melted
2 tsp vanilla essence
150 ml water

Method:

Grease and line a 9 inch tin.
Preheat the oven at 150 degrees C for 10 minutes.

Sieve the flour, cocoa, baking powder and the baking soda 3 times.
Pour the condensed milk in a bowl.
Add in the melted butter, water and the vanilla essence.
Beat the mixture until smooth.

Now add in the sieved mixture, little by little.
Stir in the mixture in one direction only.
Mix the contents gently till smooth. Do not over beat.

Pour the contents into the prepared tin.
Bake for about 40 minutes or till the skewer comes out clean.
Remove and cool the cake.
Cut the cake in half horizontally and sandwich together with chocolate icing.

CHOCOLATE ICING:

Ingredients:
125 grms cooking chocolate
30 grms soft butter.
1 tbs icing sugar.

Method:
Melt the cooking chocolate in a double boiler.
Add in the butter and the icing sugar. Beat well.
Sandwich the cake pieces. Then spread the icing and cover the cake.
Use a flute like comb and make patterns on the cake.
Chill the cake before serving.

TASTY PAVAKKAI MASALA

TASTY PAVAKKAI MASALA

Ingredients:

250 grms pavakkai, split into two and cut into thick slices.
½ tsp turmeric powder
Little salt


2 tsp oil
½ tsp cumin seeds
3 red chillies brocken
1 sprig curry leaves


To Roast In Oil And Grind:

2 onions sliced
3 tomatoes sliced
3 green chillies sliced
3 pips garlic sliced
¼ inch ginger sliced
2 tbs coriander leaves

Roast and Powder:

2 tsp kas kas
1 tbs sesame seeds

1 tsp tamarind paste, mixed in 1 cup of water

Method:

Boil the pavakkai with salt and turmeric powder.
Do not over cook, drain and keep aside.

Heat oil , add in the cumin seeds, red chillies,
And curry leaves. Let them splutter.

Pour in the ground ingredients, and stir fry till,
the raw smell goes.
Add in the boiled pavakkai and salt.
Mix well, add in 1 cup of water, and let it boil to a thick gravy.

Lastly add in the ground powder, mix well and remove.