OMELETTE WITH VEGETABLE CURRY

3 no eggs ( beat lightly,

make omelette, cut & keep aside )

A:

Oil for cooking

1 stick cinnamon

2 star anise  

1 onion chopped

1 stalk curry leaves

1 tbsp ginger & garlic paste

1 chili green sliced  

B:

1 tsp chili powder

1 tbsp meat curry powder

1 tbsp kurmah powder

½ tsp turmeric powder

½ tsp pepper powder

¼ tsp garam masala powder

( add little water make into paste )

C:

1 potato cut

1 carrot cut

2 French beans / long beans cut

Cauliflower cut

1 tomato cut

Water to cook

Salt to taste

½ cup coconut milk / cream

Coriander leaves chopped

METHOD:

Heat up oil fry cinnamon, star anise.

Sauté onion till brown, add curry leaves,

green chili, ginger & garlic paste fry for

few minutes.

Add B fry for few more minutes.

Now add all the vegetables, water &

salt mix well cover & cook.

When vegetables are cooked add

coconut cream, coriander leaves.

When curry start to boil add cut omelette

stir slowly remove from fire.

Serve with rice or breads.

CRISPY FRIED LOTUS ROOT

1 lotus root mediums size ( peel & sliced thinly )

1 tsp ginger & garlic paste

1 tsp curry powder

1 tbsp rice flour

1 tsp yogurt

½ tsp turmeric powder

½ tsp pepper powder

¼ tsp garam masala powder

Salt to taste

Marinate all above ingredients together,

keep aside for 10-15 minutes.

Oil for deep frying

METHOD:

Heat up oil, deep fry lotus root until

golden brown & crispy.

Serve hot as a snack with Tomato Ketchup

or as a side dish for meal.

   

GREEN GRAM DAL & COTTAGE CHEESE DOSA ( SPICY PANCAKE)

½ cup green gram dal  ( pre-soaked,

grind into smooth paste )

¼ cup cottage cheese ( paneer )

¼ cup oats

3- 4 tbsp yogurt

1 onion minced

1 red chili minced

1 green chili minced

1 small piece ginger minced

1 stalk spring curry leaves chopped

1 stalk coriander leaves chopped

Salt to taste

Water to make batter

Mix all the above ingredients well keep

aside for 10-15 minutes.

Oil for cooking

Grated cheese ( optional )

METHOD:

Heat up a nonstick frying pan /dosa pan.

Take ladle full of the mixture, spread like pancake.

Sprinkle few drops of oil around the edges & top.

Let it cook for few minutes until golden brown.

Flip & cook other side, turn sprinkle some

cheese fold & serve.

Serve hot as plain or with any dip 

Chutneys, Curries or Tomato Ketchup.  

FRIED ANCHOVIES MASHED WITH BIRDS EYE CHILIES ( Sambal Ikan Billis Tumbuk Cili Api )

A:

100 gm dried anchovies cleaned & wash

100 gm shallots sliced

10-15 bird’s eye chilies

2 cloves garlic sliced

1 stalk curry leaves ( optional )

Oil for deep frying 

Deep fry all the above ingredients

separately until crispy, keep aside.

B:

Salt to taste

¼ tsp sugar

1 lime juice

METHOD:

Pound A, add in B mix well.

Serve with hot plain rice or as

a side dish for any dish.

DAL CURRY WITH VEGETABLES

A:

½ cup green gram dal

1 potato cut

1 tomato cut

1 carrot cut

1 long beans cut

2 shallots cut

2 cloves garlic cut

5 birds eye chili cut

½ tsp turmeric powder

Salt to taste

Cook all the above ingredients together.

B:

½ cup coconut milk /

3 tbsp creamer

C:

1 sp oil / ghee

½ tsp mustard seeds

¼ tsp cumin seeds

1 dried chili cut small

1 stalk curry leaves

2 shallots sliced

METHOD:

Once A is cooked add B.

When curry start to boil remove from fire.

Heat up ghee /oil, fry mustard seeds,

dried chili, cumin seeds & curry leaves.

Add in shallot & fry till golden brown.

Pour the fried C into the dal curry & mix well.

Serve with Rice or Roti’s.

PURPLE CABBAGE PAKORAS ( FRITTER )

 1 small purple cabbage washed & cut

Oil for deep frying

A:

½  cup chickpea flour

½  cup rice flour

½ tsp white pepper powder

¼ tsp asafetida

½  tsp ginger & garlic paste

Salt to taste

Water to mix

B: Things to mince

1 onion

1 red chili small

1 green chili small

1 stalk curry leaves

METHOD:

Heat up oil.

Mix A into thick paste without lumps,

add B, cabbage  to it & mix well

Deep fry the cabbage in hot oil ( adding

little by little ) until golden & crispy.

Serve hot as a snack with tomato ketchup

or as a side dish for the meal.

SPICED MULTIGRAIN & LEGUMES ( BROWN ) RICE

A:

1 cup multigrain brown rice

( Wash & soaked in hot water for 30 minutes,

stain & keep aside )

B:

½ tsp mustard seeds

½ tsp cumin seeds

1 dried chili cut into small pieced

1 stalk curry leaves

5 shallots sliced

1 green chili cut small

1 tsp ginger & garlic paste

1 sp ghee for cooking

C:

1 cup ideal milk

1 ½ - 2 cups water

Salt to taste

D:

Extra ghee

METHOD:

Heat up ghee fry mustard seeds, cumin seeds,

dried chili & curry leaves.

Add shallots fry till golden brown.

Add green chili, ginger & garlic paste stir for

1 minute.

Now add the stained rice & stir-fry for few more minutes.

In the Rice Cooker add D, rice mix well & cook.

Once rice is cooked add extra ghee & mix.

Cove & keep warm till serve.

Multigrain & Legunes:

STIR-FRIED SWEET SOUR SPICY EGGPLANT

A:

2-3 eggplant medium size

½ tsp turmeric powder

¼ tsp salt

¼ tsp ginger & garlic paste

Cut the eggplant, mix all above ingredients

together, deep fry & keep aside.

B:

½ tsp mustard seeds

1 dried chili cut into pieces

1 small piece cinnamon

1 star anise

2 cloves

2 cardamoms

Things to pound: C

2-3 dried chilies

5 shallots

3 cloves garlic

1 small piece ginger

Few curry leaves

D:

1 tbsp chilly sauce

1 tbsp tomato sauce

1-2 tbsp cooking caramel or can

replace with brown sugar ( jaggery )

Salt & tamarind  to taste

E:

1 chili green cut

1 chili red cut

1 stalk curry leaves

¼ tsp garam masala

Oil for cooking

METHOD:

Het up oil fry B, then add C & fry till golden brown.

Add D stir-fry for few minutes, add 2-3 tbsp water.

When sauce start to boil add the fried eggplants,

both chilies, garam masala, curry leaves & quick stir-fry.

Serve hot with plain rice, fried rice or any types of breads.

SQUIDS DRY CURRY

A:

6 shallots sliced

 3 cloves garlic sliced

1 piece ginger sliced

1 green chili sliced

1 red chili sliced

1 stalk curry leaves

B:

2 pinches of fenugreek seed powder

1 tbsp chili powder

½ tbsp. fish curry powder

¼ tsp turmeric powder

¼ tsp pepper powder

Salt to taste

3 – 4 tbsp water

Mix B together in a small bowl & keep aside.

C:

300 gm squids cleaned & cut

1 stalk coriander leaves

1-2 tbsp lemon juice / vinegar

Oil for cooking

METHOD:

Heat up oil fry A till brown.

Add in B & stir for few seconds.

Add in squid, stir for few minutes till almost dry.

Last add lemon juice, coriander leaves mix well.

Serve as a main or side dish.

SWEET, SOUR & SPICY VEGETARIAN MEAT BALLS ( SOYA MEAT )

A:

1 onion big cut

1 green chilly cut

1 red chilly cut

1 piece ginger sliced

2 cloves garlic sliced

1 tomato small cut

B:

1 tbsp chili paste

1 tbsp chili sauce

1 tbsp tomato sauce

1 tsp caramel sauce

Salt & pepper to taste

3-4 tbsp water

C:

Oil for cooking

Meat balls ( Soy Meat, fried )

1 stalk spring onion cut

3 baby tomatoes cut

1 tsp white sesame seeds toasted

( Forgot to add in this picture )

METHOD:

Sauté A in oil till soft & light brown.

Add in B stir for few minutes, add water.

Once sauce start to boil add meat balls,

cherry tomatoes.

When sauce becomes thick, remove from

fire sprinkle spring onion.

Before serving sprinkle sesame seeds.

BANANA & SAGO IN COCONUT MILK DESSERT ( PAYASAM )

A:

5 bananas ripe ( small & sweet )

Sugar to taste

Pinch of salt

Water to cook

Cook above all ingredients together & keep.

B:

Cashew nuts

Raisins

Ghee

Fry both in ghee till golden & keep

C:

½ cup sago cooked

1-1½ coconut milk

¼ tsp cardamom powder

Pinch of yellow colour

METHOD:

Add together cooked bananas, sago,

cardamom powder, colour & coconut milk.

In low flame mix together for few minutes.

Add fried cashew nuts, raisins & mix.

Remove from fire, cover & keep sometime

before serve.

Serve hot or cold.

MANGO RICE

1 cup rice cooked ( cooled )

½ cup raw mango grated

¼ tsp of asafetida

¼ tsp turmeric powder

Salt to taste

Gingelly oil

A:

½ tsp mustard seeds

1-2 dried chilies cut

½ tsp split black gram ( urad dal )

2 tbsp channa dal

1 stalk curry leaves

1 green chilly chopped

METHOD:

Heat up oil, fry A in order.

Add turmeric powder, asafetida

powder, mango & mix.

Add rice, salt mix well, remove from fire.

Cover & keep for some time before serve.

Serve plain with Papad or any spicy dish.