Pasi Paruppu Payasam

Ingredients :
Moong Dal  1 cup
Milk  1 cup
Powdered Jaggery  1 cup
Water  2 cups
Cardamom Pods 4
Ghee  2 tsp
Cashews  8

Crush the cardamom seeds coarsely with a mortar and pestle and keep it a side.
Heat the ghee in a pan. Add and fry the cashew nuts. Set a side when the nuts turn golden brown color. In the same pan, add and fry the moong dal until it turns light golden brown. Pressure cook the roasted moong dal with 2 cups of water for 3 whistles. Turn off the flame and wait until the pressure go off.  Add the powdered jaggery to cooked dal and allow the jaggery to melt. Now add the milk, ghee roasted cashews and cardamom powder and cook for another 5 minutes.  Serve as a dessert.

Dosa

Ingredients
Urad dal - 1 cup
Paraboiled Rice - 4 cups
Fengureek Seeds - a pinch
Salt to taste
Asafoetida Powder

To prepare dosa dough soak 1 cup of Urad dal and 4 cups of rice,Fengureek seeds for 2 to 3 hours. Soak them separately. Then grind them in a mixer grinder or grinder.
After grinding mix them and add salt to the mixture. Keep side for over night or more than 8 hours. The dough will ferment and it will 'come up'. Add soda then mix it well and make dosas out of it. Serve with any chutney.
Notes:-Fenugreek Seeds will give a good aroma and good colour to the Dosa.

Bitter Gourd Sambol

Ingredients
150g Karavila (Bitter gourd/ bitter melon)
30g tomatoes
20g green chillie
30g onion
1 tsp sugar
1/2- lime
Salt
Pepper

Cut the Karavila into 1/2cm thick slices and deep fry till golden brown. Slice the onion, tomato and add to a bowl. Next chop the green chilli and add to the bowl. Squeeze the lime juice and add salt and pepper to taste, Mix all and serve. 

Lunu Miris

Ingredients
1 Small Onion
3 tbs chili powder
1 tbs crushed Maldive fish
Salt to taste
Lime juice

in a skillet saute the onions and red chillies with little salt for few seconds.then Grind the all the ingredients.Add lime juice and mix thoroughly. Serve with String Hoppers and curry.

Beef and Bell pepper

Ingredients:
Beef Bell Pepper (cut in cubes)
Sweet onions (cut in cubes)
Oyster Sauce
Pepper Garlic

Sautee garlic and add onion Add beef and oyster sauce When beef is done, add bell pepper and season with pepper Cook until bell pepper is half-cooked Serve immediately

kovakka curry

Ingredients
Tindora(Kovakkai) ½ kg
Red chilli powder 1 tsp
Salt to taste
Turmeric powder a pinch
Oil 2 tsp
Mustard seeds ½ tsp
Urad dhall ½ tsp

Wash and finely chop the kovakai as small round.Heat oil in a pan add mustard seeds and urad dhall and fry till golden brown .Add the chopped kovakkai, turmeric powder, salt and red chilli powder and mix well . Add half a cup of water and cover the pan and cook on a medium flame till the water drains out completely and the pieces are cooked . Add a tsp of oil and fry on a medium flame till the pieces turn crispy.serve with rice.

மசால் தோசை

தேவையானவை
புழுங்கலரிசி - 2 கப்,
பச்சரிசி - 2 கப்,
உளுத்தம்பருப்பு - முக்கால் கப்,
வெந்தயம் -ஒரு டீஸ்பூன்.
ஜவ்வரிசி - ஒரு டீஸ்பூன்,
உப்பு - ஒரு டீஸ்பூன்
எண்ணெய்,
நெய்,
உருளைக்கிழங்கு மசாலா - தேவையான அளவு

அரிசி வகை, பருப்பு, வெந்தயம், ஜவ்வரிசி எல்லாவற்றையும் ஒன்றாக சேர்த்து 3 மணி நேரம் ஊறவைக்கவும். பின்னர் நைஸாக அரைத்து, உப்பு போட்டுக் கரைத்து, 10 மணி நேரம் புளிக்கவைக்கவும். மாவு பொங்கிவரும் பட்சத்தில் தோசை வார்க்கலாம். தோசைக்கல்லில் நடுவில் மாவை ஊற்றி, அடி தட்டையாக இருக்கும் கரண்டியில் நிதானமாக வட்டமாக தேய்த்துக் கொண்டே வந்தால் தோசை பார்க்க அழகாக இருக்கும். பிறகு உருளைக்கிழங்கு மசாலாவை உள்ளே வைத்து மடித்து கொடுக்கலாம். இந்த தோசைக்கு திருப்பிப் போடவேண்டிய அவசியமில்லை. நெய்யும் எண்ணெயும் கலந்து வைத்துக்கொண்டு தோசை வார்க்க வேண்டும்.

Rotti Noodles

Ingredients:
Chapathi / Roti - 4
Onion - 1
Cabbage - 1/4 cup chopped lengthwise
Carrot - 2 medium sized chopped lengthwise
Capsicum - 1 medium sized chopped lengthwise
Garlic - 5 pods chopped finely
Lemon juice - 1/2 tsp
Pepper powder - 1 tsp
Soya Sauce - 1 tsp
Tomato sauce - 2 tsp
Salt - as required
Olive oil/ Cooking oil - 2 tbsp

Stack the 2 chapathis and cut into four squares and then cut along thin strips lengthwise Chop all the veggies lengthwise and keep aside. Heat oil, add onion and garlic saute until browned. Now add carrot, capsicum and cabbage, saute them for a minute. Then add soya sauce, tomato sauce and pepper powder , mix well. Add required salt.Saute till the veggies are slightly soft and raw smell of the veggies leave, sprinkle little water if you want at this stage. Now add the chapathis cut lengthwise and mix well. Simmer for 2mins, give a quick stir and switch off.

Notes: You can garnish with spring onions at the end, Olive oil gives a nice flavour to the chinese dishes. The veggies are up to ur choice, you can plus or minus the quantity as per your taste. You can also add egg with the veggies while sauting. On the whole the chapatis and veggies should not be very soft it should be crunchy and slightly soft like in noodles and veg fried rice.Sometimes just add sambar powder, coriander powder and make it indianised. So no more second thought when there is left over chapathi at home :) 

Cucumber Carrot Salad

Ingredients
1 no seedless cucumber
1 no Carrot
1 no Onion
½ cup Chickpeas (fully cooked)
3 stks Coriander leaves
2 tsp Olive oil
¼ tsp Salt
¼ tsp Ground black pepper

Soak (1/4 cup) dry chickpeas overnight, wash, drain and pressure cook with 1 cup of water. Drain the liquid and seaparte the cooked peas. Combine olive oil, salt and pepper. Whisk to blend well and keep aside. In a large bowl, combine diced cucumbers, diced carrots, diced onion, cooked chickpeas and coriander leaves. Slowly add the oil mixture dressing and toss the salad for couple of times.Serve at room temperature or refrigerate for 1 hour. Use a tsp of lemon juice + pinch of sugar.

Onion Kulcha

Ingredients
2 cups all purpose flour
2 tablespoon yogurt
1 teaspoon baking soda
1 tablespoon Oil
1 teaspoon Salt As per taste
1/4 teaspoon Sugar
2 medium onion chopped
1 green chilli
1/2 teaspoon cumin seeds
1 teaspoon ginger grated

Make a soft dough by mixing and kneading flour with oil, yogurt, salt,sugar, baking soda and water. Rest the dough for at least an hour Mix onions, green chilli, cumin seeds,ginger and salt together to make the stuffing . Now take one ball and roll it into a small round. place some stuffing in the middle of the rolled ball, Fold the filled rounds and seal the edges by pinching the dough. Roll out the kulcha with a rolling pin using dry flour as required to prevent it from sticking. Place the kulcha on a hot tawa with very little oil or ghee toast on both sode till cooked good or place on a grill in the oven till slightly brown and soft. 

Indian milk cake

Ingredients:
6 cups of whole milk
Approximately 3 tablespoon lemon juice
1/2 cup sugar
1/8 teaspoon crushed cardamom
2 tablespoons ghee or unsalted butter
Approximately 1 table sliced pistachios for garnish

Grease a 6-inch plate and set aside. In a large, wide and heavy saucepan bring the milk to a boil over medium high heat. And let it boil for 2-3 minutes. Add lemon juice to the milk, it will begin to curdle.
Use minimum amount of lemon juice to just start the curdling process and prevent the whey (milky water) from completely separating immediately. Boil for 5 minutes and remove approx. 1 ½ cups of the whey. This will help reduce the tartness from the cake. Continue to cook and stir occasionally until the milk is a grainy consistency and the whey is evaporated.
This will take an additional 15-20 minutes. Add sugar and cardamom and keep stirring until the mixture starts coming together. This should take approximately 5 minutes. Lower the heat to medium and cook for another 4-5 minutes until mixture changes to a slightly golden brown color.
Transfer mixture to the greased plate and press firmly into a square shape, approximately 1 inch high. As an option, sprinkle sliced pistachios on top. Let sit for at least an hour before slicing into individual pieces. Tips this wonderful dessert can be prepared ahead of time and stored at room temperature for a few days.
It is generally a few inches tall and has different shades of color throughout. However, this recipe will make an even colored cake that is approximately 1 inch thick. The taste of this Milk Cake is identical to what I have grown up enjoying as a delicacy in our home.

Minced Meat Curry

Ingredients
Lean Ground Beef – 1 lb
Fresh or Frozen Green Peas – 1/2 cup
Finely diced Potatoes – 1 medium
Diced Onions – 1 large
Diced Tomatoes – 2 medium
Meat Masala Powder – 2 tbsp
Coriander Powder – 1 tbsp
Red chilly powder – 1 tsp
Pepper Powder – 1/2 tsp
Garam Masala Powder – 2 tsp
Ginger Garlic Paste -1 tbsp
Oil – 2 tbsp
Salt – to taste
Water – As needed

For Marinating
Beef Meat Masala Powder – 1 tbsp
Coriander Powder – 1 tbsp
Turmeric Powder – 1/2 tsp
Pepper Powder – 1/2 tsp
Red chilly powder – 2 tsp
Salt – to taste

Wash the minced meat thoroughly in a colander atleast 4 or 5 times and allow it to drain. Marinate the ground meat with the above ingredients and keep it aside for around 15-20 minutes. Meanwhile, heat oil in a wok and add onions. Saute till the onions become translucent. Add the diced tomatoes along with salt and allow it to cook until pulpy. Reduce heat and add ginger garlic paste. Stir fry for 2 minutes. Add chilly powder, meat masala powder, coriander powder, garam masala powder and saute for a minute. Add the marinated ground meat to the pan. Sprinkle the pepper powder. Mix everything well. Cover and cook on medium heat for around 10 minutes. Open the pan and add potatoes. You will notice the gravy that has formed in the pan. Cover and continue cooking for another 10 minutes. Open the pan and add green peas. If the gravy has reduced, add water to the pan and mix well. Cover and cook for another 10-15 minutes and switch off the stove. Open the pan after half and hour and stir everything well. The Minced Beef would have absorbed most of the gravy. Serve this Spicy Meat Kheema along with any Bread.

Note The cooking time varies depending on the type of meat used. For Minced Beef, I cooked it for 35 minutes and then kept it covered. Chicken requires only 20-25 minutes of cooking time. You can also Pressure Cook the Meat but you will have to cook potatoes and green peas separately, or else it will get mashed.

Cucumber curry

Ingredients
1 Cucumber (diced)
1 Green chilli
2 Tomato (diced)
1 Onion
¼ tsp Mustard
¼ tsp Cumin seeds
1 tsp Red chilli powder
2 tsp Corrainder/dhania powder
¼ tsp Turmeric powder
6 Curry leaves
½ tsp Salt (or to taste)
2 tbsp Oil

Wash, peel off the skin and dice the cucumber. Heat oil in a sauce pan and toast mustard, cumin and curry leaves until it splutters. Add onion, chillies saute til brown, add chopped tomatoes and cook till they turn soft and mushy. All dry masala powders like turmeric, red chilli powder, dhania powder and salt can be added along with diced cucumber. Partially close the pan with a lid and cook for 5 to 8 minutes on medium flame. Once it turns tender and soft,serve with hot rice and ghee.

Ash plantain curry

Ingredients
Ash Plantain 200 Gms
Onion 1 medium
Green chillies 4
Curry leaves 10
Salt to taste
Milk 1 cup
Cumin powder 1 teaspoon  roasted
Turmeric powder ¼ teaspoon

Skin and cut the Ash plantain into ¾ inch cubes. Keep these in water so that they do not stain. Dice the onions into small pieces. Chop the green chillies into small pieces Place the drained pieces of ash plantain, chopped onion, salt, green chillies, turmeric powder and ½ cup water in the cooking pan and bring to boil. Cook until ash plantain pieces are soft. Add the milk and bring to boil. When boiled, add the cumin powder and stir and simmer. Remove from fire.

Seeni Sambol

ingredients
5 large Onions peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbs crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small spring Curry leaves

1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp Tamarind paste
2 tbs Sugar
4-6 tbs Vegetable oil

Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stirring. When the onions are well fried and dry, add the tamarind paste and keep stirring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep string for a little while longer. Taste and adjust salt if required.

Carrot Chutney

Ingredients
Grated carrot - 1 1/2 cups
 Roasted peanuts - 1/4 cup
 Grated coconut - 1/2 cup
 Dry red chillies - 4 Nos
 Coriander powder - 1/4 teaspoon
 Garlic - 1 clove
 Salt to taste
 For tempering Mustard seeds - 1 teaspoon
 Curry leaves - 2 springs
 Dry roast the red chillies and garlic. Add a teaspoon of oil and add the grated carrot and coriander powder. Saute till carrots are slightly done. Add in the rest of the ingredients and saute for a minute. Cool and grind to a smooth paste adding a little water. Transfer to serving bowl. Heat a teaspoon of oil and crackle the mustard seeds and fry the curry leaves. Pour it over the chutney. Serve with Dosa.

மீன் கறி

தேவையானவை.
மீன்(சுறா மீன் துனா மீன் தவிர்த்து) - 500 கிராம்
தேங்காய் துருவல் - 3/4 கப்
சின்ன வெங்காயம் -. 6 அல்லது 7
மிளகாய்தூள் - ஒரு தேக்கரண்டி(காரத்திற்கு ஏற்ப)
மஞ்சள்தூள் - கால் தேக்கரண்டி
புளி - சிறிய எலுமிச்சை அளவு
உப்பு - தேவையான அளவு
கறிவேப்பிலை - 2 அல்லது 3 இனுக்கு
நல்லெண்ணெய் - ஒரு மேசைக்கரண்டி

மீனை சுத்தம் செய்து எடுத்துக் கொள்ளவும். மற்ற தேவையான பொருட்களையும் தயாராக எடுத்து வைக்கவும்.
வாணலியில் நல்லெண்ணெய் ஊற்றி சூடாக்கி சின்ன வெங்காயம், கறிவேப்பிலை சேர்த்து வதக்கவும்.
வெங்காயம் முக்கால் பாகம் வதங்கியதும் தேங்காய் துருவல் சேர்த்து வதக்கவும்.
தேங்காய் துருவல் பிரவுன் நிறமானதும் கிளறி இறக்கி விடவும்.
ஆறியதும் மிக்ஸியில் போட்டு முதலில் தண்ணீர் சேர்க்காமல் பொடித்து கொண்டு பின்னர் தண்ணீர் சேர்த்து மையாக அரைத்துக் கொள்ளவும்.
அரைத்த கலவையில் கறிவேப்பிலை, புளிக்கரைசல், உப்பு,மஞ்சள் தூள்,மிளகாய் தூள் சேர்த்து கலந்து உப்பு புளி காரத்தின் அளவை சரிபார்த்துக் கொள்ளவும்.
மீன் துண்டுகளை சேர்த்து அடுப்பில் வைத்து கொதிக்க வைக்கவும்.
குழம்பு நன்றாக கொதி வந்ததும் 7 நிமிடங்கள் அதிக தீயில் கொதிக்க விட்டு பின் தீயைக் குறைத்து மேலும் 5 நிமிடங்கள் கொதித்ததும் இறக்கவும்.
சுவையான வறுத்தரைத்த மீன் கறி தயார்.

Swiss Chocolate Roll Cake

Ingredients:
2 eggs
1 1/2 oz. flour
2 oz. castor sugar
1 tsp baking powder
1 table spoon warm water
1oz. grated sweetened chocolate

Grease a Swiss roll tin, line with grease proof paper and then grease the paper well.
Separate the whites from the yolks of the eggs.
Beat the yolks and the sugar together until the mixture is creamy.
Then add the warm water, and immediately after that the chocolate.
Whisk the whites stiffly, and add alternately with the sieved flour and baking powder, folding them in lightly.
Put the mixture in the tin and bake in hot oven for about 12 minutes.
Turn out on to a piece of greaseproof paper well sprinkled with icing sugar, trim the edges Spread with your choice of filling.filled with butter cream. Roll up. Done.
Then put it on a rack to cool.

Vanilla Swiss Roll

Ingredients:
4 eggs
70g caster sugar
1/4 tsp vanilla essence
80g plain flour (sifted)
50g butter (melted)

Preheat oven to 200 °C. Grease and line a swiss roll pan (8x12 inch).
Using a mixer, whisk eggs and sugar until light and fluffy. Fold in sifted flour.
In a separate bowl, take small portion of the batter and mix with the melted butter. Then pour back into the main batter and combine well.
Spread mixture into tin and bake 8-10 minutes until cooked. Leave to cool.
Turn cake out onto a clean sheet of baking paper. Spread with your choice of filling.filled with butter cream. Roll up. Done.

Baked Puff Fish

Ingredients
300 gm fish fillets
1/2 kg puff pastry
1/2 cup mayonnaise
1 egg
1 lemon
1 small onion, finely chopped
1 green bell pepper, finely chopped
4 green chilies, finely chopped
1 tsp garlic paste
1 tsp black pepper
salt to taste

Method:
Place fish fillets in a bowl.Add garlic paste and lemon juice in it.Season with salt and pepper.Cover and Marinate for 2 hours.After 2 hours preheat the oven to 180 degree C.Now roll puff pastry with a rolling pin.Place chopped vegetables and marinated fish on it.Pack the fish and vegetable with puff pastry.Brush with beaten egg.Bake in the preheated oven for 20 to 25 minutes or until golden brown.
Take out of the oven.

Gotukola sambol

Ingredients
1 Bunch Gotukola
Chopped onions
1 chopped green chillies
cut small pieces of Maldive fish
Shredded coconut
Lime juice
salt

Wash the Gotukola well.Then drain the water and chop it well.
Now add all the above ingredients and mix together.

Eggnog

Ingredients:
12 separated eggs
6 cups of milk
2 cups of heavy cream
2 cups of bourbon
3/4 cup of brandy
1.5 cups of sugar
2 teaspoons of ground nutmeg

In a large bowl, blend the milk, cream, egg yolk , vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Chill the nog until ready to serve. Serve in mugs or cups garnished with a sprinkle of nutmeg.

Eggnog Smoothie

Ingredients:
2 cups eggnog
1 banana
1 cup nonfat vanilla yogurt
1/3 cup of 2% milk
2 cups of ice
Pinch of nutmeg
Pinch of cinnamon

Blend until the banana is part of creamy texture.Add remaining ingredients and mix until thoroughly combined. Store refrigerated. When ready to serve, pour in a coffee glass or mug for each serving.sprinkle the nutmeg and cinnamon.
this is eggnog smoothie is delicious!

Eggnog Coffee

Ingredients
1/4cup ground-coffee
1/4tsp ground nutmeg
2Tbsp sugar
2-1/2cups cold water
1cup eggnog warmed
1/2cup cool Whipped Topping

place coffee and nutmeg in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker.
add water to coffee maker; brew. When brewing is complete, stir in eggnog.
pour into cups; top with cool whip.
Garnish with a light sprinkling of additional nutmeg.