PARATHA BURGER

4 mini parathas ( readymade )

2 burger meat ( readymade )

chicken / vegetarian

4 salad leaves

2 slices cucumber

2 slices tomatoes

2 slices Cheddar cheese

¼ tsp butter

Chili sauce

Cheesy sauce

Thousand Island sauce

METHOD:

Heat up butter in a nonstick pan,

fry paratha on both sides.

In same pan fry burger till done.

Burger:

Spread some chill sauce inside

of each paratha.

On 1 piece of paratha add 1 salad leaf,

1 piece tomato, spread thousand island sauces,

1 piece cucumber, spread cheesy sauce,

1 piece cucumber, burger, chill sauce,

1 cheddar cheese, 1 salad leaf then cover

with another paratha spread with chili sauce.

Do the same method with other 2 parathas.

At last heat up in Microwave / oven/

or grill till cheese melt.

Serve hot. Enjoy !!

LAYERED PARATHA PIZZA

A:

For stuffing:

1 tbsp olive oil

1 onion chopped

3 cloves garlic chopped

200 gm chicken meat sliced

½ can button mushroom sliced

100 gm bell pepper chopped

( red, yellow & green )

½ tsp pizza herbs ( optional )

Salt & pepper to taste 

Coriander leaves chopped

Method:

Sauté onion & garlic, add in chicken

stir-fry for few minutes.

Add in other ingredients, stir for

few more minutes, keep aside.  

B:

Pineapple chuck

Cherry tomatoes cut

Pizza sauce

Olives sliced

Cheddar cheese grated

Mozzarella cheese grated

C:

6 parathas readymade

( I use small ones )

½ tsp butter to grease

Method:

Heat up frying pan with butter,

heat up paratha on both sides.

To make pizza:

Take 1 parathas, spread pizza

sauce on 1 side.

Add some stuffing’s, pineapples,

olives, tomatoes & sprinkle with cheese.

Take another paratha spread pizza sauce

on both sides & cover the stuffed paratha.

Again on top add some stuffing, pineapple,

olives, tomatoes, sprinkle with mozzarella cheese.

Do the same way with other parathas.

At last heat up in Microwave / oven /

or grill… till cheese melts.

Serve hot with Chili /Tomato Sauce.

DUCK CURRY WITH COCONUT MILK ( THARAVU MAPPAS )

A:

500 gm duck cut into pieced

1 tbsp ginger & garlic paste

1 tsp chicken curry powder /

1 tsp chili powder + ½ tsp garam masala

1 tsp turmeric powder

Marinate & keep for 20-30 minutes.

B:

Coconut oil for cooking

1 tbsp whole spice

( cinnamon, cloves, cardamom, fennel

seeds, whole black pepper & bay leaves )

C:

1 stalk curry leaves

1 onion big sliced

1 ½ inch ginger sliced

5 gloves garlic sliced

2 chilies green cut

½ tomato cut

D:

2-3 tbsp white vinegar

1 tbsp coriander powder

1 tsp pepper powder ( white )

1 cup coconut milk ( thin ) / water

Salt to taste

E:

½ cup coconut milk ( thick )

1 chili small green cut

½ tomato sliced

1 tsp garam masala

½  tsp coconut oil

Spring curry leaves

METHOD:

Heat up coconut oil in Pressure Cooker,

fry B, then C… sauté until onion turn transparent.

Add in pepper powder, coriander

powder, sauté till raw smell is gone.

Add in A, vinegar, coconut milk / water

salt mix well.

Cover with lid & pressure cook for 2-3

whistles or till cooked.

Open the lid adds in E mix well.

When it start to boil remove from fire.

Serve with Rice, Bread, Porotta,

String Hoppers, Chapathi etc. …

STIR-FRIED ALTEMANTHERA WITH COCONUT ( PONNANGANNI KEERAI PORIYAL )

1 sp oil

½ tsp mustard seeds

1 dried chili cut small

½ tsp cumin seeds

1 tbsp split dal

3 shallots chopped

2 cloves garlic chopped

4 bird’s eye chilies chopped

¼ tsp turmeric powder

Salt to taste

3 handful ponnanganni keerai ( cleaned )

3-4 tbsp coconut grated

METHOD:

Heat up oil, fry mustard seeds, dry chili,

cumin seeds, split dal.

Add in shallots, garlic, bird’s eye chilies,

salt & turmeric.

Once shallots turn little brown, add in

the altemanthera leaves fry for few minutes.

Add in coconut, stir-fry for few more seconds.

Serve as a side dish for Rice.

STIR-FRIED CHINESE STYLE SEAFOOD NOODLES + SPICY SAUCE DIPPING

1-2 tbsp Sesame oil

3 gloves garlic crushed

100 gm prawns cleaned

100 gm squids cleaned & cut

10 fish balls ( more / less )

150 gm cabbage cut

150 gm mustard leaves cut

1 small carrot sliced thinly

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

Salt, sugar & pepper to taste

500 gm fresh noodles

For Garnishing:

1 chili red cut / sliced

1 stalk spring onion cut

METHOD:

Heat up oil, fry garlic till brown.

Add in prawns, squids, fish balls,

all the vegetables, all the sauces,

seasonings fry for few minutes.

Add in noodles, stir-fry until well complain.

Garnish with chili & spring onions.

Serve hot with Spice Sauce Dipping.

SPICE SAUCE DIPPING:

3 bird’s eye chilies minced /

1 chili red chopped

3 cloves garlic minced

2 tbsp light soy sauce

1 tbsp water

Pinch of sugar

METHOD:

Mix all the above ingredients together.

MANGO PAYASAM ( DESSERT )

1 mango well ripped ( removed skin & cut )

2 tbsp sago ( pre-soaked & drained )

Pinch of salt

1 cup milk

½ cup condescend milk ( more / less )

½ tsp cardamom powder

Water for cooking

For Garnishing:

Ghee for cooking

Extra mango pieces

5 cashew nuts cut

METHOD:

Add water, salt & cook mango pieces till soft.

Cook sago till transparent.

Once sago is cooked add cooked mango,

condensed milk, fresh milk mix well &

keep stirring for few minutes until

bubbles form sides of the pan.

Add cardamom powder, mix &

remove from fire.

In a frying pan heat up ghee, fry

cashew nuts till golden keep aside.

In the same pan add extra mango

pieces, fry till golden keep aside

Last add fried mango pieces, cashew nuts

into mango payasam mix well.

Serve hot or cold.

JACKFRUIT PAYASAM ( DESSERT )

2 tbsp ghee

5 cashew nuts ( cut open )

1 tbsp fresh coconut chopped

6-8 jackfruit pulp ( removed seeds & chopped )

2  tbsp sago ( pre-soaked & drained )

½ cup molasses ( jaggery, more / less )

1 cup coconut milk

½ tsp payasam spice powder

( cardamom, dried ginger, cumin )

Water for cooking

METHOD:

Heat up ghee, fry cashew nuts till

golden, keep aside.

Fry coconut pieces till golden, keep aside.

In same remainder ghee fry jackfruit

pieces till golden brown, keep aside.

Add some water, cook sago till transparent.

Add molasses mix well until well dissolved.

Add jackfruit, coconut milk, keep string till

bubble start to form.

Remove dessert from fire add, payasam

spice, mix well.

Garnish with cashew nuts & coconut pieces.

NOTE:

Best to serve is after 1 hour / more after cooking.