PURSLANE WITH DAL

A:

3 tbsp dal ( washed & pre-soaked )

1-2 hand full purslane leaves cleaned

1 hand full spinach chopped

1 tomato small chopped ( optional )

5-8 bird’s eye chilies chopped

4 cloves garlic chopped

1 onion medium chopped

½ tsp turmeric powder

Salt to taste

Pressure cook all above ingredients

for 3-4 whistle. Remove from fire,

allow to cool.

B:

¼ cup coconut milk / fresh cream

Remove the lid of pressure cooker,

add coconut milk let it cook for a minute

or bubble start to form on the sides.

C:

1 tbsp cooking oil

½ tsp mustard seeds

¼ tsp cumin seeds

1 dried chili cut small

Shallots sliced

D:

¼ tsp fenugreek powder

METHOD:

In a frying pan fry C until shallots are golden brown pour into the cooked dal mixture, add the fenugreek powder mix well, remove from fire, cover & keep till serve.

Serve with Rice, Chapattis or any Bread

MURUNGAIKKAI BIRYANI ( DRUMSTICK BIRYANI)

A:

1 cup basmati rice ( washed & pre-soaked

for 10 minutes & stained  )

B:

1-2 tbsp ghee

1stick cinnamon

2 star anise

1 bay leaf

½ cup onion chopped

C:

1 tbsp ginger & garlic paste

1/2 tsp biryani masala

¼ tsp garam masala

1 tomato sliced

1 tsp coriander leaves chopped

1 tsp mint leaves chopped

1 tsp spring curry leaves chopped

1 murungai ( drumstick ) cut small

1 chili green sliced

D:

Salt to taste

2 cups water

1 cup ideal milk / evaporated milk

Mix D in rice cooker & keep aside

E:

For garnishing:

2 tbsp cashew nuts fried in ghee

1 sp ghee

Coriander leaves

Mint leaves

METHOD:

Heat up ghee fry A until onion are golden brown.

Add in ginger & garlic paste fry for a minute.

Add both masala powder stir, add remaining ingredients in C & mix well.

Then add in rice stir-fry for few minutes

Transfer the rice into rice cooker & cook.

Once rice is cooked add E & mix.

Keep warm till served.

Serve with veg or non-veg side dish,

Rita & Papadams.

SWEET BANANAS IN MILK BATH

1 tbsp ghee

4-6 well ripped sweet bananas

1 tbsp honey

3-4 tbsp fresh cream

Pinch of saffron powder

FOR GARNISHING:

1 tbsp mixed nuts

1 tbsp ice-cream  

METHOD:

In non-stick pan add ghee & fry

the mixed nuts keep aside.

In the same pan with remainder ghee

fry bananas on both sides till golden brown.

Add honey, saffron powder & fresh cream.

Let it cook for few seconds, remove from fire.

Serve with ice-cream, sprinkle mixed nuts on top.

SATAY ( MALAYSIAN KEBABS ) WITH PEANUT SAUCE

FOR SATAY:A:

1 kg chicken meat cubed

1 crushed lemon grass

Oil for cooking

THINGS TO GRIND:B:

1 inch ginger

3 cloves garlic

8 shallots

½ tsp cumin powder

1 tsp coriander powder

2 inch fresh turmeric

2 stalk lemon grass ( white part )

1 tsp cinnamon powder

2 tbsp peanuts roasted ( skin removed )

1 tbsp sugar

Salt to taste

METHOD:

Marinate the chicken pieces in the

grinded paste for 1 hour or more.

Using skewer, skewer 5-6 pieces of

meat on one skewer.

Grill over burning charcoal, constantly

sprinkling cooking oil over the meat using

crushed lemon grass.

Turn over & continue grilling until

 the chicken is cooked.

PEANUT SAUCE:-

A:

250 gm peanuts roasted

( removed skin, pound coarsely )

1 cup sugar ( more or less )

1 onion minced

1 sp tamarind paste

Salt to taste

Oil for cooking

THINGS TO GRIND:B:

10-15 dried chilies ( pre-soaked )

2 inch ginger

3 shallots

2 cloves garlic

1 inch galangal

2 stalk lemon grass ( white part )

Heat up oil, sauté onion.

Pour in grinded paste stir for 1 minute

add tamarind paste, little water let it cook

for few minutes.

When gravy become thick add peanut,

sugar & salt.

Serve Satay with Peanut Sauce,  Ketupat

sliced Cucumber, sliced Onion.

Ketupat: 

Rice dumpling made from

rice packed inside young coconut leaf

PALAK TOFU WITH CHEESE

A:

2 green chilies

½ inch ginger

1-1 ½  cup spinach chopped

( washed,  to blanch the spinach,

boil in salted water for 2 minutes.

Drained transfer into cold water,

drain again & keep aside )

¼ cup water

Grind above items together into smooth paste.

B:

Oil for cooking

1 onion large minced

½ tsp garlic minced

Salt to taste

2 bean curd ( cut, fried )

Water for cooking

C:

½ tsp lemon juice

¼ tsp kasuri methi

Grated cheese

D:

Fresh cream

METHOD:

Heat up oil sauté onion add garlic.

Pour in spinach mixture, add

some water, salt let it cook.

Once start to boil add in bean curd,

kasuri methi, lemon juice & cheese mix well.

Remove from fire, transfer to serving dish.

Before serving pour some fresh cream on top.

Serve this with Nan, Chapati

STIR-FRIED YOUNG PUMPKIN

A:

1 tbsp oil

½ tsp mustard seeds

1 dried chili cut small

¼ tsp cumin seeds

½ tsp white dal

1 stalk curry leaves

B:

1 tbsp onion chopped

1 tsp garlic chopped

1 red chili cut small

1 green chili cut small

1-1½ cup pumpkin pieces

¼ tsp turmeric powder

Salt to taste

METHOD:

Heat up oil fry A, wait for mustard seeds to pop up.

Then add onion, garlic, both chilies.

When onion become transparent add in

pumpkin pieces, turmeric powder, salt

stir, ( can sprinkle some water ) cover & cook

in medium fire till cooked & crispy.

This makes nice side dish for spicy Curries or Sambar.

ONION & GARLIC CURRY ( KUZHAMBU )

A:

Indian gingerly oil

½ tsp mustard seeds

¼ tsp fenugreek seeds

1 dried chili cut small

½ tsp split dal

1 stalk curry leaves

B:

½ shallots ( remove the skin & cleaned )

½ cup garlic ( remove skin & cleaned )

1 tomato cut small

2 green chilies cut

C:

1 tbsp chilly powder

2 tbsp coriander powder

½ tsp turmeric powder

1 cup water

1 tbsp tamarind paste

Salt to taste

D:

200 ml coconut milk

Chopped coriander leaves

METHOD:

Heat up oil add A, once mustard seeds pops up,

add shallots, garlic cook until light brown colour.

Add in tomato, green chilies stir until tomato is soft.

Add all the powders one by one, stir for

a minute then add water, tamarind paste,

salt let it boil for 2 minutes.

Add coconut milk, once curry start to boil

sprinkle coriander leaves & remove from fire.

NOTE:

This curry I cooked in earthen pot, taste

better for next day.

BEAN CURD / FISH CAKE WITH MIXED VEGETABLES CURRY

A:

2 bean curds ( cut & fried )

or fish cake ( cut & fried )

1 carrot cut

1 tomato cut

3 French beans cut

Cabbage cut

1 brinjal ( long one, cut )

B:

1 tsp mixed spice seeds ( mustard, fenugreek,

cumin, fennel seeds, split dal, white dal )

2 dried chills cut

Curry leaves

4 shallots sliced

1 inch ginger sliced

3 gloves garlic sliced

2 green chilies sliced

C:

1 tbsp chili powder

1 tbsp fish curry powder

1 tbsp coriander powder

1 tsp turmeric powder

¼ cup water

Mix C into paste keep aside

D:

Oil for cooking

Tamarind paste to taste

Salt to taste

200 ml coconut cream

Water for cooking

Coriander leaves chopped

METHOD:

Heat up oil fry mixed spicy seeds, 

dried chilies & curry leaves.

Add in shallots, ginger, garlic & green chilies

fry until light brown colour.

Add in C stir-fry for few minutes, add water, vegetables, salt cover & cook for 1 minutes.

Add in tamarind paste cover & cook.

Once vegetables almost cooked add

bean curds / fish cake, coconut cream let 

it cook for 2 minutes or when it start to boil.

Garnish with coriander leaves.

Serve with Rice or any types Roti’s , Bread.

VEGETARIAN OMELET

A:

3 tbsp garam flour

1 tbsp rice flour

¼ tsp chili powder

¼ tsp coriander powder

Pinch of cumin seeds/ powder

Pinch of garam masala

Salt to taste

Pepper powder to taste

2 pinches of kasoori methi

Water to make batter

Mix all above ingredients together without

 lumps, keep aside.

B: Things to chop:

Onion

Green chilly

1 stalk spring curry leaves /

coriander leaves

1 tomato

Mix A & B together.

C:

Cheese grated ( optional )

METHOD:

Heat up small non-stick pan.

Grease with little butter / oil.

Pour a ladle of mixture & spread evenly

to form round shape.

Add some butter / oil on omelet cover & cook.

When it is cooked flip over & cook the other side.

Sprinkle some cheese on top & serve hot.

Serve with Rice, Bread or Tomato Ketchup.

PUNJABI DHABA STYLE CHICKEN CURRY

A:

300 gm chicken pieces

1-2 tbsp yogurt

¼ tsp turmeric powder

¼ tsp salt

Marinate all above ingredients

together & keep for 20-30 minutes,

B:

1 tbsp oil

2 onion big sliced

1 inch ginger sliced

4-5 cloves garlic

1 bay leaf

1 tbsp whole spices ( cinnamon, cloves,

cardamom, cumin seeds, star anise )

Fry all ingredients till light brown colour,

add little water & grind into smooth paste.

C:

2-3 tbsp butter

2 tbsp tomoto puree

D:

1 ½  tsp coriander powder

1 tsp chilly powder

¼ tsp turmeric powder

¼ tsp cumin powder

E:

½ tsp garam masala powder

¼ tsp dried mango powder ( amchur )

¼ tsp dried fenugreek leaves ( kasuri methi )

Salt & sugar to taste

F:

Fresh coriander leaves chopped

METHOD:

Melt the butter add the grinded onion

paste & sauté till thick.

Add in the tomato puree stir till the oil comes up.

Add in D stir for a while, then add

the marinated chicken, little water mix

well cover & cook in low flame.

Once chicken is cooked add E & mix well.

Garnish with coriander leaves.

Serve with Naan, Chapathi, Bread or Rice

INSTANT CARROT PICKLE

A:

2 tbsp gingerly oil

½ tsp mustard seeds

¼ tsp cumin seeds

1 dried chili cut small

1 stalk curry leaves

B:

3 carrots cut ( washed & peeled )

¼ tsp turmeric powder

½ tsp chill flakes ( more or less )

2 tsp of sugar ( more or less )

Salt to taste

4-5 tbsp vinegar

¼ tsp of fenugreek powder

1-2 pinch asafetida powder

METHOD:

Heat up oil fry A, add in B & cook in

low flame till almost dry.

Remove from fire & cool before

transferred to a jar.

Serve with any dishes, remainder should 

be refrigerated ( can keep for one week ).