PEPPER RASAM

INGREDIENTS:

1. Tamarind - 1 Lemon Size


2. Tomato - 1/2 crushed well in a cup of water (medium)


3. pepper- 1 spoon


4. Jeera - 1 1/2 Spoon


5. Garlic - 3 pods


6. Whole red chillies - 3


7. Green chillies - 3


8. Hing - a pinch


9. Turmeric Powder - 1/4 Spoon


10. Mustard


11. Salt


12. Curry Leaves


13. Corriander leaves - a bunch diced well
    

METHOD:

1. Squeeze out the juice from the tamarind..Discard tamarind Skin .
   


2. Crush the tomatoes well in a cup of water mix it with the tamarind juice.
   


3. In the mixer grind pepper,jeera,red chilli,green chilli,Garlic Coarsely add them to the tamarind and tomato juice.
   


4. Heat the pan add 2 spoons of oil,when warm add mustard..when it splutters add curry leaves
   


5. Now pour the juice prepared above into the pan and turn the stove to sim..(very imp)
   


6. Add turmeric powder and hing and allow it to make some yellowish foam
   


7. When the Foam starts forming ..switch it off..Never allow Rasam to boil..it becomes less tasty..
   


8. Garnish with corriander leaves and serve hot..

CHILLI GOBI

INGREDIENTS:

1. Cauliflower/Gobi - 1 CUP (cut into medium sized Florets)




2. Green Chillies - 3 Slit Lengthwise




3. Egg - 1 beaten well




4. Capsicum - 1/2 cut lengthwise




5. Onion - 1 Medium cut lengthwise




6. Ginger - 1 small piece ..diced finely




7. Garlic - 1 small piece ..diced finely




8. All purpose flour - 1/2 cup




9. Ginger garlic paste - 1 1/2 spoon




10. Hot Sauce - 1 spoon




11. Tomato Ketchup - 1 spoon




12. Soy Sauce - 1 Spoon




13. Ajno Moto - a pinch (optional)




14. cilantro - bunch diced finely




15. RedChilli powder - 1 Spoon




16. White pepper Powder - 1/2 spoon




17. Red Whole chilli - Ground Coarsely




18. Salt - to Taste




19. Oil - for frying ... 1 cup

METHOD:

1. In a Bowl Mix All purpose Flour,Ginger Garlic Paste,RedChilli Powder,Salt,Beaten Egg,Pepper Powder,Salt and make it into a batter..(not too thick also not too thin)




2. Now add the Cauliflower Florets in the batter and coat them uniformly..




3. Heat oil in a pan..When warm..add the florets and fry them..turn aside to fry them uniformly both sides till it becomes golden brown..




4. When its brown remove them from the pan and drain excess oil in a paper towel..




5. Now in a wide pan, add 3 spoon oil..when the oil is warm..add diced Ginger and Garlic..Saute them till it becomes brown..




6. Now add the onions and now the Capsicum and the green chillies..Don't let the onion soften..Add Salt




7. Now add the fried Cauliflower and mix well ..taking care not to remove the coating from the Cauliflower..




8. Now add Hot Sauce, soy Sauce, Tomato Ketchup and Stir




9. Add pepper Powder , Ajno Moto (optional),coarsely ground red chilli..




10. Throw in some diced Spring Onions and Fresh Corriander Leaves ..to make her Gorgeous..

11.Serve her with Chapathi or Fried Rice...

PORRICHA MEEN

INGREDIENTS:

1. Fish - 1/2 Pound (Tilapia, Catfish...)



2. Chilli Powder - 2 spoons



3. Corriander Powder - 1 Spoon



4. Turmeric Powder - 1/2 Spoon
   


5. Garam Masala - 1/2 Spoon
   


6. Pepper Powder - 1 Spoon
   


7. Ginger Garlic paste - 1 1/2 Spoons
   


8. Curd - 3 Spoons
   


9. Salt - to taste
   


10. oil - 2 Spoons

METHOD:

1. Clean Fish and Rinse it with Turmeric water. Cut them into small Pieces



2. Mix the Masala to a Paste
   


3. Apply the paste well on the fish



4. Allow it to Marinade for 15 - 30 mins



5. Fry in oil..
   


6. Drain out excess oil with paper towel..
   


7. Drizzle lemon juice over them and they r good to go...

KARA CHUTNEY

INGREDIENTS:

1. Onion - 1/2



2. Whole Red chilli - 5-6



3. Curry Leaves - 10-12 Leaves



4. Tamarind - 3 Small pieces



5. Asefotida - 1/6 spoon



6. Salt - to taste



7. Oil - 5 Spoons

METHOD:

1. Grind Everything ..I use my small Jar..as i have to grind it well adding no water...



2. Transfer its contents to a small bowl



3. Add oil..Mix well and Serve..



4. Pretty Simple Ain't it..



5. Goes well with Dosai and Idlli

VEGETABLE GRAVY

INGREDIENTS:

1. Eggs - 2 Boiled, Shells Removed and slit Gently Sideways



2. Button Mushrooms Big - 4 Diced moderately big



3. Cauliflower - 4 Florets



4. Peas - a Handful



5. Onion - 1 Medium Sized Diced



6. Tomato - 2 medium Sized Diced



7. Ginger Garlic Paste - 1 Spoon



8. Chilli powder - 1 Spoon



9. Turmeric - 1/4 Spoon



10. Garam Masala - 1/6 Spoon



11. Curd - 3/4 Cup



12. Salt - to Taste



13. oil - 4-6 Spoons



14. Cashew - 4 Lightly roasted in ghee

METHOD:

1. Heat Pan and add 2 spoons of oil and saute the Onions..Add salt and allow it to Soften



2. Now add Ginger Garlic Paste and Saute well



3. Now add Tomatoes cover and cook to soften them



4. Mash them well with a wooden spoon



5. Now add chilli , turmeric and garam Masala powder



6. Mix them well..till they make a good gravy



7. Now allow them to cool



8. Add the gravy to a blender and blend them with Curd and cashew to a smooth Paste



9. Heat the Pan add 2 spoons of oil and roast Cauliflower, Mushroom,Peas ..sprinkle some salt and allow them to cook



10. Now add the blended curry to the vegatables and cook in low flame for 3-5 mins..



11. The Gravy is done..



12. Hope u enjoy them with Chapati..

Chicken 65

Chicken 65

INGREDIENTS:

1. Chicken Skinned ,Boneless, cubed into smaller pieces – ½ pound
2. Curd – 4 Spoons
3. Ginger Garlic Paste – 1 ½ Spoon
4. Salt – 1 Spoon
5. Lemon Juice – 2 Spoons
6. Pepper Powder – ½ Spoon
7. Chilli Powder – 1 Spoon
8. Tumeric Powder – ¼ Spoon
9. Garam Masala – ¼ Spoon
10.Corn Flour – 1 ½ Spoon
11.Rice Flour – 2 Spoons
12.Oil – ¼ cup (for frying)


METHOD:
1. Marinate Chicken with Curd, Ginger Garlic Paste, Salt , Lemon Juice for 30-60 mins .
2. Add Pepper Powder,Chilli Powder,Turmeric Powder,Garam Masala and leave it for 15 – 30 mins..
3. Add Corn flour and mix well..(Do it just before frying)
4. When done .. add Rice flour and mix again..
5. Heat oil in a pan and allow it to get warm..
6. Now drop the Chicken pieces one by one in the oil making sure they Don’t stick with each other…
7. When the chicken changes golden brown..change sides..
8. Drain excess oil in a paper towel..
9. Drizzle freshly squeezed lemon on the Fried Chicken just before serving..
10.Hope u like them..