Babycorn Manchurian

Ingredients:
¼ cup all purpose flour
¼ cup corn flour
10 baby-corns cut into 1" pieces
2 tsp finely chopped ginger
2 tsp finely chopped garlic
2 green chilies finely chopped
1 egg (optional)
2 tbsp soy sauce
3 tbsp vegetable oil
1 tsp black pepper
1 small bunch spring onion, finely chopped
1 cup thinly sliced onions, bell peppers and Chinese cabbage

Method:
Mix the all purpose flour, beaten egg, a little water and salt to make a paste.
Add the baby-corns to the paste and leave it for 45 minutes.
Heat some oil in a pan and deep fry the coated baby-corn pieces.
Heat a little oil in a pan and saute the onions, bell pepper, cabbage and spring onion ginger and garlic pieces.
Add the soy sauce the fried baby-corn pieces. Garnish with green chillies and spring onions.
For Manchurian with Gravy: Dissolve 2 Tbsp Corn Flour in 2 cups of water and add to the sauteed vegetables just before adding the Manchurian, and simmer till thick..
Note 1: The Egg is optional and may be substituted with water instead.
Note 2: For a local touch, add a tablespoon of tomato chili sauce to the batter and to the sauteed vegetables.

Vegetable Pulao

Ingredients:
2 cups Basmati rice
1 large potato, cubed
10 Cauliflower florets
½ cup peas
½ cup carrot
¼ cup French beans
2 small onions finely chopped
6 cloves garlic
1" piece ginger
Turmeric, Chili, Coriander powders
1 tbsp ghee (or butter)
Salt to taste

Method:

Finely chop, or coarsely grind garlic and ginger together
Wash the rice.Heat ghee in a pressure cooker and add the onion.
When the onion is light brown, add the ginger and garlic.
Add the vegetables and cook for a while over medium flame
Add the rice, stir, and add the spices.
Stir constantly, and add 2 cups water after 2-3 minutes.
Pressure-cook for 5 minutes
Serve hot.

Bittergourd Chips

Ingredients:
1 bitter gourd, peeled and sliced
3 tsp salt
Oil for frying

Method:
Sprinkle salt over the sliced bitter gourd and let it sit for 2 hours.
Drain the slices and discard the liquid
Deep fry in medium heat, drain, cool and serve.

Crispy Crunchy Balls

Ingredients:
1 cup Marie biscuits,crushed
½ cup powdered sugar
½ cup dessicated coconut
½ cup crushed groundnuts
¼ cup white sesame seeds
¼ cup corn flakes
¼ cup milk powder
2 tbsp cocoa powder
2-3 tbsp sweetened condensed milk (Milkmaid)
2 tbsp ghee or butter
Extra dessicated coconut for rolling

Method:

Heat ghee in a large pan.
Add dessicated coconut, crushed groundnuts and sesame seeds and fry until light brown on low heat.
Add the sugar, cocoa powder, milk powder and crushed Marie biscuits. Mix well.
Add milkmaid (and milk, if required) for binding. Mix well.
Remove from heat. Shape into medium-sized balls.
Roll them in dessicated coconut and serve

Gnanakatha

ingredients
1 cup flour
1 1/4 cup Icing sugar
1/2 tsp baking powder
5 tbsp Ghee
1 tsp vanilla

Take bowl and combine the flour, icing sugar and baking powder well.
Add the ghee and knead well. Next add vanilla. Make 1'diameter balls and place on a greased tray.
Bake at 150c for 15minutes.Remove and let cool before serving.

Potato Masala Curry

Ingredients
Potatoes - 2 or 3
Onion (medium) - 1/2
Tomato - 1
Green chilli - 1
Mustard seeds - 1/4 tsp
Besan flour - 2 tbsp
Curry masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt
Oil

Pressure cook the potatoes, mash them and keep aside.
Heat oil in a pan, and add mustard seeds. When they start to splutter, add chopped onion and green chilli and fry till onion turns golden brown.
Add chopped tomato and turmeric powder and fry till tomatoes are soft. Add 1 cup of water and bring it to a boil.
Add besan flour, curry masala powder and fry for a couple of minutes. Then add the mashed potatoes, salt and enough water to bring it to consistency.
Boil the masala for 5 minutes. This potato masala can be served with roti or naan.

Devil Chicken

INGREDIENTS:
1kg chicken thighs (whole)
4 fresh red chillies (chopped)
8 dried red chillies (soaked)
1/2 large onion (chopped)
40g fresh ginger (chopped)
1 lemon grass stalk (chopped)
4 cloves garlic (chopped)
2 tablespoons vinegar
2/3 cup coconut milk
1/4 cup coconut milk (mixed with 3/4 cup water)
2 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons mustard powder
pepper
1/3 cup vegetable oil


To make the paste:
In a food processor or with a hand blender. Blend till very smooth the fresh and dried chillies, onion, garlic, ginger and lemon grass.
Season the chicken with a little of the salt and some pepper. Heat the oil in a wok until just hot. Add the paste mix and fry over a moderate heat for 3-4 minutes adding a little of the diluted coconut milk during this time until the oil separates slightly. Now add the mustard powder, sugar, vinegar and salt and then the remaining diluted coconut milk. Bring this to the boil then add the chicken pieces. Once this begins to boil again, reduce the heat to low and cover. Gently simmer the chicken for 10 minutes, then add the remaining coconut milk and 1 cup of water. Simmer uncovered for 40 minutes stirring occasionally. The oil will separate then you can skim a little off before you eat it, or it’s not there by stirring it in.

Ghee Dosa

Ingredients:

Rice(Preferably parboiled rice) - 3 cups
Urad dhal - 1 cup
Salt to taste
Ghee

Method
Wash the rice and urad daal well.
Soak the rice and urad dhal separately in water for 2 to 3 hrs
Wet grind the dhal and rice separately to form a smooth batter
Mix the rice and dhal batter along with salt and set it aside overnight
The batter would have risen the next morning
Allow the dosa pan to get heated and then spread the batter into flat round plates.
Pour a tsp of ghee around it and allow it to get cooked
Turn over to the other side and reduce the flame and wait till the dosa becomes crisp
Serve hot with chutney & sambar

Rice and Coconut Pancakes

ingredients
2 cups Raw Rice, soaked for 4-5 hours
4 cups dessicated Coconut
1 cup Cooked Rice
1 cup Coconut Water
1/2 teaspoon Yeast Granules,
dissolved in some Coconut Water or little hot Water
Salt and Sugar to taste

Method of cooking "Appam (Rice and Coconut Pancakes)"

Drain the soaked rice and grind it along with the coconut and cooked rice to a fine thick paste.Coconut water may be preferably used instead of water for grinding.
Add the yeast and mix lightly.Mix in the salt and sugar to taste.
Allow to ferment at room temperature for at least 6 hours.
Heat a small non-stick wok.Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
Cover with a lid and cook each appam on medium heat for about 3 minutes or till the edges have become golden crisp and the center is soft and spongy.
Another sign of doneness would be when the edges start coming off the wok.

Tomato Dosa

The tomato dosa look delicious….Will try it.Looks colorful and awesome.

Ingredients
ponni rice (pacharisi) - 1 measure
moong dal (pasiparuppu) - 1/2 measure
tomatoes - 3 to 4 big
green chillies - 2
ginger - a small piece
hing/perungayam - a small chunk
salt to taste
cilantro and curry leaves for garnishing.

Soak the ponni rice and moong dal for at least 5-6 hours. In the blender first grind
tomatoes, chillies, hing, and ginger.
Keep it aside. Then grind the rice and dal mixture until fine. Make sure you don't add too
much water while grinding.
To this, add the pureed tomato mixture and blend well. Add the salt to it at this stage.
Keep the batter in the fridge for a good one hour, and then pour it over the tava like any
dosa.
This tastes good with chilly powder or a green chutney.