GINGER CHUTNEY

Ingredient:

• ·         Ginger  grated
• ·         Channa dal 1tbsp
• ·         Fenugreek seeds ¼ tbspn
• ·         Mustard seeds 1/2tbsp
• ·         Tamarind juice 1cup
• ·         Salt to taste

METHOD:

• ·         Heat sesame seed oil in a pan add mustard seeds, fenugreek seeds,   channa dal, grated ginger, cook this till golden in colour, add hing (optional), salt, tamarind juice, chilly powder.
• ·         cook it till tamarind raw flavor is gone.
• ·         cook for 5 minutes switch off the flame. Serve this with dosa idly.

VEG-MANCHURIAN

Ingredient:

• ·         Chopped ginger and garlic
• ·         Corn flour 3tbsp
• ·         Oil
• ·         Onion 2nos
• ·         Pepper 2tbsp
• ·         Salt to taste
• ·         Cauliflower 50gm
• ·         Sweet sauce 4tsp
• ·         Spring onion -1spring
• ·         Soya sauce  4tsp
• ·         Capsicum  2nos
• ·         Green chillies -3piece
• ·         Celery -2piece

METHOD:

• ·         Boil /steam finely chopped minced vegetables and bind with some corn flour and rice with all shown spices and make small lumps the size of a ping pong ball. roll in corn flour and deep fry.
• ·         Make sauce as shown add cumin ,2 tbsp chopped garlic ,1 tbs chopped ginger and chopped onion add soya sauce,pepper,chilli paste,spring onion , sweet sauce or sugar stock and cook thicken with cornflour mixture adding very little at a time add fried dumpling or cauliflower.
• ·         Serve hot .

PALAK PARATHA

Ingredients:

·         2 cups atta/whole wheat flour

·         pinch of salt 

·         1 cup spinach puree (wash, blanch and puree 2 bunches of spinach)

·         1/2 – 3/4 tsp red chili powder

·         1/2 tsp coriander powder

·         3/4 tsp carrom seeds

·         salt to taste

METHOD:

• ·         Prepare a soft pliable dough of the atta/whole wheat flour, palak puree, carrom seeds, red chili powder, coriander powder and salt. Add little water if necessary while preparing the dough. Allow to sit for 3-4 hrs.
• ·          Pinch off large lemon sized balls from the dough. Dust some flour on the working surface and roll each ball to about 5-6″ in diameter. Drizzle a few drops of ghee or oil and spread it around the paratha. Dust a little flour all over.
• ·         Use a knife and cut 3 inches from the center of the paratha to one end of the rolled out paratha. Take the cut end of the paratha and roll it towards the other end of the paratha (towards the cut side). See picture above.
• ·          Flatten it lightly with your palm. Dust the working surface and roll out a thick paratha. Prepare with the rest of the dough.
• ·         Heat a tawa and place on high flame. Place paratha on the hot tawa. Cook on both sides till brown spots appear and the paratha is cooked. Drizzle ghee on both sides and serve hot.

PEPPER CHICKEN

INGREDIENTS:

• ·         Chicken - 400 gms
• ·         Onion - 1 finely chopped
• ·         Ginger garlic paste
• ·         Tomato - 1 finely chopped
• ·         Turmeric powder
• ·         Red Chilli powder - 1/2 tsp
• ·         Coriander powder - 1 tsp
• ·         Coriander leaves - 1 tsp chopped finely
• ·         Fennel seeds - 1/2 tsp
• 
  
• To  Temper:
• ·         Jeera - 1 tsp
• ·         Cinnamon - 1/4 inch piece
• ·         Cloves - 2
• ·         Cardamom -
• ·         Curry leaves - 10
• ·         Green Chillies - 1 chopped

METHOD:

• ·         Dry roast the ingredients under the list 'to roast and grind' till slightly browned and grind it to a coarse powder. Keep aside. In a pressure cooker heat oil - add onion and ginger garlic paste and saute till slightly browned.
• ·         Then add tomato and fry till its mushy and raw smell leaves. Add the turmeric,red chilli, coriander and half of the coarse pepper powder along with chicken pieces and fry well till raw smell leaves. Saute till chicken is well blended with the spices.
• ·         Then add water till immersing level say 1 cup along with salt and pressure cook for 4 to 5 whistles. Meanwhile heat oil in a kadai and add the items under 'to temper' then add pressure cooked chicken.
• ·         Add the remaining pepper fennel powder and saute till it becomes semi dry. Taste and adjust salt. Add chopped coriander leaves and switch it off.

LEMON CHICKEN

Ingredients:

·         Boneless Chicken Breasts-2 pieces (6-8oz each)

·         Crushed Ginger-2 tsp

·         Crushed Garlic-2 tsp

·         Turmeric-1 tsp

·         Grund Cumin-2 tsp

·         Ground Coriander-2 tsp

·         Garam Masala-1 tsp

·         Red chili(paprika)-1 tsp

·         Lemon Juice-2 tbsp

·         Salt-to taste

·         Yoghurt-1 cup (beaten)

·         Oil-2 tbsp

METHOD:

• Cut the Chicken into bite sized pieces and rub some turmeric and salt.Keep aside.
• Heat oil in a skillet and add the chicken pieces.
• Saute until slightly golden and almost cooked.
• Add the crushed ginger and garlic.Saute for about a minute.
• Add turmeric,cumin,coriander,garam masala and red chili.Saute on medium heat until oil separates from the sides.Add the lemon juice.
• Beat the yoghurt in a bowl.Take the skillet off the heat and mix the yoghurt into the chicken.
• Bring it back on the heat and keep stirring the whole mixture until it comes to a boil.Reduce the heat and continue to cook for about 2 minutes.Garnish with coriander.
• Serve hot 

KARA KUZHAMBU

Ingredients:

·                     1 drumstick , cut into 2 inch pieces

·                     2 small sized Brinjal, drumstick diced and keep it immersed in water

·                     Tamarind extract 2 1/2 - 3 cups

·                     1 medium sized onion, roughly chopped

·                     1 medium sized tomato, chopped 

·                     A pinch of asafoetida

·                     1 tsp of mustard seeds

·                     1/2 tsp. of fenugreek seeds

·                     Chopped coriander leaves

·                     2 tablespoon of coconut Oil

·                     Salt

METHOD:

·         Heat oil in a kadai, add mustard seeds,once they crackle, add the fenugreek seeds and curry leaves. Fry for a second.

·         Add the chopped onions and asafoetida  and salt.Fry until it turns translucent.Then add the tomatoes , followed by drumstick and brinjal and drumstick. Fry for a couple of minutes.

·         Pour the tamarind extract. Cover and cook on medium flame.Allow it to boil until the veggies are cooked and the raw smell of the tamarind disappears.

·         When the kuzhambu comes to the right consistency (i.e.) a little bit thick add 1 glass of coconut milk and allow it to boil for few more minutes.

·         Pour the coconut oil on top and remove from heat.

APPAM

Ingredients:

§  Raw rice - 1 1/2 cups soak in water for 4-5 hours

§  Grated coconut - 3/4 cup

§  Cooked rice - 2 tbsps (optional)

§  Salt - 1 tsp

§  Sugar - 2 tsp

§  Baking soda - 1/4 tsp

METHOD:

• ·         Drain the rice and grind it along with grated coconut and cooked rice in a mixer grinder. Add water little by little while grinding. You can add upto 3/4 cup of water. The ground batter need not be too smooth. When you run the batter between your fingers, it can feel a little coarse but not too coarse. Even if the batter is super smooth, its fine.
• ·         In a stainless steel vessel, add 1/4 cup of the ground batter and 3/4 cup of water. Place it over very low flame and go on stirring constantly. It will begin to thicken, continue stirring vigourosly till it appears like a transparent thick mixture. Turn off heat and bring to room temperature.
• ·         Add the cooled cooked batter to the remaining ground appam batter and mix well such that there are no lumps. Add 1/4 to 1/2 cup water, if necessary. This batter should not be too runny like rava dosa batter not thick like a masala dosa batter. It should be a slightly thick pouring consistency.
• ·         Place lid and ferment this batter overnight. It will almost double in size on fermentation.
• ·         At the time of preparation, add salt, sugar and baking soda. Mix well but do not over beat the batter.
• ·         Heat the non-stick appam pan on medium flame for 2 mts. There is no need to add oil while preparing appam.  Add 2 to 3 drops and use a tissue to grease the pan all over. Lower flame, pour a ladle full of batter or a little more than 1/4 cup of batter in the center of the pan.
• ·         Lift the pan (off the flame of the stove) and twirl the batter in a clock wise direction so that the batter spreads out in a circular shape. Do not twirl more than twice. There will be more batter in the center than the sides, which is fine. Place back the pan on stove, cover with lid and cook on low flame. Check after two mts and if it is done, remove from pan, otherwise continue to cook with lid for a little while longer. It should cook within 2 1/2 mts to 3 mts.
• ·         The edges will be crisp and will slowly leave the sides of the pan. Use a flat spatula to lift the appam off the pan and place on serving plate. You can cook for a while longer for browner edges but I prefer pure white appams.
• ·         Prepare appam with the rest of the batter. There is no need to add oil for preparing appams in a non stick pan.
• ·         Serve warm appam with vegetable or chicken stew, egg roast or sweetened coconut milk.