Soyabean n dal

Ingredients:

1. Soyabean(soaked over night) - 1 Cup

2. Spinach(chopped) - 1 Cup

3. Dal - 1 cup

4. Tomato - 2

5. Turmeric powder- 1/2 Tea Spoon

6. Chilly powder - 1 Table Spoon

7. Mustard seeds, curry leaves and red chilly

8. Oil - 1 Table Spoon

9. Salt to taste

Method:

To the pressure cooker add soyabean, spinach, dal , tomato, turmeric powder , chilly powder and salt. Add required water and cook till 4 whistles.

Heat oil in a pan and add mustard seeds. When it splutter add red chilly and curry leaves.

Pour this to the contents in the pressuer cooker. Serve hot.

Beans and egg fry


Ingredients:
1. Beans chopped - 1 cup
2. Egg - 1
3. Turmeric powder- 1/4 Tea spoon
4. Chilly Powder - 1/2 Table Spoon
5. Oil - 2 Table spoon
6. Salt to taste
Method:
Cook beans in 1/4 cup water. Now add 2 table spoons of oil, turmeric powder, chilly powder and salt. Fry in low fire for 5 minutes. Now add egg to it and stir continously. Serve hot.

Green peas Masala

Ingreidients:

1. Green Peas(fresh) - 1 cup
2. Onion - 1 chopped
3. Tomato - 1 chopped
4. turmeric powder - 1/4 tea spoon
5. Chilli powder - 1 Table spoon
6. Garam masala - 1 Table spoon
7. Coconut milk - 1 cup
8. Garlic(smashed) - 1 Table Spoon
Method:
Cook green peas in a pressure cooker.
Heat oil in a pan. Add garlic and saute.
Add onion and fry till brown. Now add tomato and fry.
Add turmeric powder, chilly powder and garam masala and fry in low fire for 2 minutes.
Now add cooked green peas and water to it and cookfor another 10 minutes in low fire.
Add coconut milk and cook for 1 minute.

Tomato Sauce

Ingredients:
1. Tomato - 1 Kg
2. Ginger - 100 gms
3. Garlic - 50 gms
4. Small onion - 500 gms
5. Cardamom - 15
6. Cloves - 15
7. Cinnamon - 10
8. Fennel seeds - 1 tea spoon
9. Pepper - 10
10. Sugar - 2 Table spoon
11. Chilly powder- 1 Tablr spoon
12. Vinegar - 4 Table spoon
13. Salt to taste

Method:

Blanch tomatoes in hot water and remove the skin. Grind the tomatoes and pass it through a sieve.

Grind cardamom. cloves, cinnamon, pepper and fennel seeds. Tie it in a clean cloth.

Grind ginger, garlic and small onion. Tie it in another clean cloth.

Now boil the tomato purie in a vessel, keeping both the bags inside this vessel for 15 minutes.
Now remove the bags. Add sugar, chilly powder and salt to the tomato purie and boil for 10 more minutes. Add vineger and bottle

Jelly

Ingredients:

1. Grapes - 1/2 Kg

2. Gelatin -1 1/2 Table spoon

3. Water - 1 cup

4. Sugar - 3/4 Kg

Method:

Dissolve gelatin in water and keep it aside. Boil grapes in water and filter. Add sugar to it and mix with gelatin. Now keep it over fire for just 1 minute. Refrigerate for 1/2 an hour.

Pathiri

Ingredients:
1. Rice Flour - 2 cups
2. Salt - 1/4 Tea spoon
3. Water - 2 cups
4. Oil - 1 Table spoon

Method:

Boil water and add salt. Now add rice flour and mix well with a spoon.

Once it cools, knead it into a soft dough, just like that for chappathi. Add oil to make it soft.

Make small lemon sized balls. Roll it into small round shape(just like that for chappathi). Spread rice flour while rolling. (While rolling, turn it every now and then so that you need to use very little flour.)

Shape the pathiri using a round shaped lid.

Keep a tawa or griddle in medium flame. When it is hot keep pathiri on it . Cook both sides.

Cooked pathiri is white in colour. Brown spots should not come.

Have it with chicken or mutton curry.

Vermicelli Gheer



Ingredients:
1. Broken Vermicelli- 1 cup
2. Milk - 2 litres
3. Sugar -1.5 cup
4. Cardamom- 1
5.Cashew nut - 5
6. Raisin-10
7. Ghee - 2 table spoon

Method:

1. Fry broken pieces of cashew nut and raisins in 2 table spoon of ghee .Keep it aside. To the same ghee add the broken semiya and fry for 5 minutes in low flame. Keep it aside.
2. To the pressure cooker add milk, sugar and fried semiya. Cook in high flame till 2 whistles. Lower the flame and cook for 20 more minutes. After 20 minutes switch off the burner . Open the pressure cooker after 10 minutes (or after all the pressure inside is released)
3. Mix fried cashew nuts and raisins.Yummy Vermicelli Gheer is ready .

Important note:1. Clean the cooker thoroughly, else milk will get spoilt.2. For 2 litres of milk, cooker capacity must be atleast 5 litres.3. At any point of time, if milk comes out with pressure release you can continue in low flame. But after 2 whistles 20 minutes in low flame is necessary

Bread Toast

Ingredients:
1. Bread - 6 slices
2. Sugar - 1.5 Table Spoon
3. Milk - 4 Table spoon
4. Egg - 1
5. Cardamom - 1(grinded)

Method:
Beat egg, milk, cardamom powder and sugar . Keep the frying pan on the burner and brush ghee on the pan. Dip each slice of bread in this mixture and fry both sides. Serve hot.

Spicy Fish Curry

Ingredients:

1. Fish - 1 kg
2. Small onion - 1 cup
3. Ginger - 1 small piece
4. Malabar Tamarind (Garcinia Cambogia) - 3 pieces
5. Red chilli powder - 2 Table spoons
6. Turmeric powder - 1 table spoon
7. Coriander powder - 1 Table spoon
8. Curry leaves
9. Coconut Oil
10. Salt to taste
11. Water - 2 1/2 cups
Method:

Take all the ingredients except curry leaves and oil in a kadai and cook in low fire for 30 minutes. When the gravy is thick, switch off the fire and pour coconut oil on the top of the curry and put curry leaves. Keep the kadai closed for 5 minutes and use.

Juice:

Ingredients:

1. Grapes - 1 kg

2. Sugar -1 kg

3. Water - 1 litre

Method:

Take all the ingredients in a vessel and boil. Switch off the fire when the water colour turns vine red. Filter this mixture and separate juice and pulp separately. Cool the juice and bottle it. (keep it in the fridge.) .You can mix small quantities of this juice with water and use.

Jam:

Ingredients:

1. Smash the remainig pulp and filter it, passing through a fine sieve, to remove skin and seeds.

2. Sugar - 300 gms

Method:

Add sugar to the pulp and cook, continously stirring , till one thread consistency. Bottle it and keep it in the fridge. Jam is ready to use.

Pepper Chicken

Ingredients:

1. Chicken - 1 Kg

2.Turmeric powder- 1 Tea spoon

3. Chilly powder - 1 Table spoon

4. Pepper powder - 2 Table spoon

5. Grind together {Cinnamon - 1 small piece, Cloves - 3 pieces , Cardamom - 1 piece, fennel powder- 1 table spoon} into fine powder

7. Big onion chopped - 6

8. Ginger - 1 small piece

9. Garlic (chopped) - 1 cup

10. Curry leaves

11. Coriander leaves chopped.

12. Oil

13. Salt

Method:

Pour oil in a pan and add chopped ginger , garlic, curry leaves and chopped green chillies.

Add onion to it and saute. When onion is done add turmeric powder, red chilly powder, pepper powder and the grinded powder. Saute for 2 minutes. Now add chicken pieces to it and 2 glasses of water. Add required salt and cook till done.

Ingredients:

1. Milk powder -2 1/2 cups
2. Cocoa powder - 1/2 cup
3. Sugar - 1 1/2 cup
4. Water - 1/2 cup
5. Butter - 100 gms

1. Mix milk powder and cocoa powder together.(not on fire)
2. Make one thread syrup of sugar (boil 1/2 cup water and add 1 1/2 cup sugar - stir till one thread consistency)
3. To the sugar syrup add milk powder - cocoa powder mixture and butter.
4. Keep stirring until the mixture leaves the sides of the vessel.
5. Grease a plate with butter and pour the mixture into it.
6. Cut into squares once it starts solidifying.

Tip: If your chocolate is not hard enough to cut , it means sugar syrup consistency is not enough. Make it into balls .