Ven pongal

Ingredients:

Raw rice - 1 cup (washed and soaked for 10 mins)
Moongdal - 1/2 cup
Water- 4 1/2 cup
Ginger (Grated ) - 1 tsp
Peppercorn- 1 tsp
Cumin seed - 1 tsp
Curry leaves - 10
Salt
Ghee - 1 tsp
Olive oil 1 tbsp
Cashewnuts- 10

Preparation Method:

Heat the oil in the pan, Add the pepper corn, cumin seed ,curry leaves,ginger and moong dal and saute for 2 mins.
Add this to the soaked rice and pour 4 1/2 cup of water into it and add the required salt.
Cook it in the rice cooker.

Meantime Fry the cashewnuts in the ghee and kept aside.
Add this fried cashews with the ghee to the cooked pongal .

Serve hot with Coconut chutney/sambar

Easy Dosa

Ingredients:

Gram Flour - 1 cup
Wheat Flour - 1 cup
Rice Flour - 1/2 cup
Green chilly -1 finely chopped
Cumin seed - 1 tsp
Salt
Olive Oil

Preparation Method:

Mix all the flours,Green chilly and cumin seed with required salt and water to make dosa batter consistency.
Heat the tawa, pour a ladleful of batter and spread to a circle and spread 1 tsp of oil over the dosa.
Cook on both sides.
Serve hot with Coconut chutney/ Egg curry.

Egg Curry

Ingredients:

Onion- Finely chopped- 1 cup
Tomato - Finely chopped -  1 cup
Ginger garlic paste  2 tsp
Garam masala powder- 1 tsp
Chilli powder- 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/8 tsp
Salt
Olive oil - 1 tbsp
Coriander leaves
Cumin seed
Egg 2

Preparation Method:

Heat Oil in a pan, add cumin seed when oil hot.
After it splutters,add ginger garlic pasteand saute for few sec.
Then add the chopped onion and saute till it become translucent.
Now add the tomato and saute till it blends well.
Add turmeric,chilli,coriander and garam masala powders and saute for 2 mins.
Add 2 cups of water and add salt.
Let it boil for 5 mins.
Now crack and pour the egg in this gravy and mix well for a min.( Don't cook for more time ,then egg and water will seperate)


Remove the pan from heat and garnish with coriander leaves.
 
Serve hot with Chapathi/instant besan dosa.

Cabbage poriyal

This is a very simple and delicious recipe.

Ingredients:

Cabbage - shredded  -  2 cups
Shallots - chopped - 1/2 cup
Green chilly- Chopped - 1
Mustard Seed - 1 tsp
Urid dal - 1 tsp
Curry leaves -10
Oil
Salt.
Grated coconut - 1/2 cup

Preparation Method:

Heat oil in a pan, when the oil is hot,add  mustard seed ,Urid dal and curry leaves.
When it splutters,add the onion and green chilly and saute.
Then add the cabbage and required salt.
Cook for 5 mins and remove the pan from the stove and add the grated cocnut and mix well.

Serve with Sambar rice.

Pumpkin puli kulambu

Ingredients:

Pumpkin- Peeled and cubed - 1 cup
Shallots- sliced - 1 cup
Tomatoes - sliced - 1 cup
Garlic - sliced - 10
Chilli powder- 2 tsp
Corinder powder - 2 tsp
Turmeric powder - 1/4 tsp
Tamarind juice - 1 cup (Extracted from 1 lemon size ball)
Coconut (Grated )- 1/2 cup
Jeera - 1 tsp
Olive oil - 2 tbsp
Mustard seed - 1 tsp
Fenugreek seed -  1tsp
Curry leaves - 10

Preparation method:

Coconut gravy- Grind grated coconut and the jeera to a paste.

Heat Oil in a pan, add mustard,fenugreek seeds and curry leaves.
Add the shallots and saute till it becomes light pinkish color.
Now add the tomatoes and saute till it blend well.
Add the chilli powder, coriander powder and turmeric powder and saute well till it raw smell goes.

Now add the tamarind extract,pumpkin and salt.Let it boil.
After it boils,add the cocnut paste and boil for 10 more mins.

Serve hot with White Rice and pappad.

Fish Kulambu

Ingredients

Fish - 1/2 kg
Shallots (Chopped) - 1 cup
Tomato (Chopped) - 1 cup
Garlic- 8 ( sliced)
Tamarind - 1 lemon size ( Soak in warm water and squeeze the juice  to 1 cup)
Chilli powder - 2 tsp
Corainder powder -  2 tsp
Cumin seed powder - 1 tsp
Pepper powder- 1 tsp
Hing - a pinch
Salt - as required
Gingelly/Olive oil - 2 tbsp
Curry leaves - 10
Mustard seed- 1 tsp
Fenugreek seeds - 1 tsp
Cumin seed - 1 tsp
Coconut milk - 1 cup
Mango - 1 ( cubed )

Preparation Method:

Tamarind Gravy:  Put all powders ( Chilli,coriander,cumin seed and pepper) , Hing and salt to the tamarind juice and mix well.
In a pan, heat the oil and put Mustard seeds,Fenugreek seeds,Cumin seed and then curry leaves. After those splutters, add the garlic and saute.
Then add the shallots and saute till it become translucent.Now add the chopped tomatoes and saute till it blends well.
Now add the prepared tamarind gravy to this and add the mangoes.
Close the lid and let it boils.
After it boiled for 5 mins add the fish pieces and close the lid , Cook for 10 mins.

Serve hot with White rice and Fish Fry.

Muttai Parotta

Ingredients:

Frozen Parotta- 2

Onion ( chopped ) - 1 cup

Tomato ( chopped )- 1/2cup

Ginger- Garlic paste- 1 tbsp

Garam masala powder- 1 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/8 tsp

Salt- 1/4 tsp

Curry leaves - 10

Coriander leaves- a fistful

Egg-2

Olive oil- 1 tbsp

Preparation Method:

Cook the parotta and cut into small pieces using knife.

In a heavy bottomed pan, heat the oil and put the curry leaves when the oil is hot.

Now add the chopped onion and saute for a min.

Add the ginger garlic paste and saute for 2  mins.

Then add the chopped tomatoes and saute for a min.

Now add the chilli,coriander,turmeric and garam masala powders and mix well till the raw smell goes.

Sprinkle the salt over this and mix again.

Pour the egg over this and saute for a while and put parotta pieces and mix it well and mince it using the spatula.

Switch off the stove after egg cooked well.

Garnish with coriander leaves and Serve hot with Onion raita.