MASALA CHICKEN

750g chicken
2tbsp olive oil
1 finely chopped onion
4tsp ginger garlic paste(2tsp ginger paste+2tsp garlic paste)
2tsp turmeric powder
1tsp fenugreek powder( ground)
2tbsp coriander leaves(chopped)
2tbsp chilli sauce(sweet)
1tbsp garam masala
1cup chicken stock
1/2cup coconut milk
salt to taste

Coat the chicken pieces with turmeric powder and leave for a few minutes.
Heat olive oil in a pan and saute the chicken for 2-3 minutes over medium heat,until the pieces turn brown.n
Heat some more oil in the same pan and saute the onion and ginger garlic paste for 4-5 minutes.
Add chopped coriander,mint leaves and the ground fenugreek.
Add chilli sauce, garam masala, chicken stock and the coconut milk.
Finally add the chicken pieces and simmer on a low flame for about 45minutes.
Add salt to taste.
Garnish with the remaining coriander leaves and serve with rice.

GARLIC SOUP

Soups were some thing I hated all my life, especially because of the corn flour in it. But alas! The time has come for me to maintain a strict diet as I am gaining weight beyond my BMI. I was suggested to try soups and broths with other stuff.
so I started with a simple soup recipe and it was garlic soup
so here is how I did it

8 garlic flakes
pepper powder as per taste
salt as per taste
few vegetable pieces
2cloves
1/2 tsp thyme
a few parsley sprigs
oil
4cups water

If you got an oven, you can preheat it to 350 degrees and when it is ready roast the garlic flakes in it and then peel their skins.
Or you can boil the garlic in some water for a minute or two, then rinse and peel the skins.
Or you can halve the whole garlic midway and place them in kadai dribbled with oil. When it has roasted, you will be able to remove the skin like a cap off your head.
So finally what I am trying to say is peel the skin, roast it or boil it to peel off the skin!!!!!!!!!!!
Next put the garlic into a large saucepan together with the cloves, thyme, parsley and oil. Saute for a while. At the same time mash the garlic with the spoon( potato riser).
[If that seems hard you could first run the roasted garlic pieces in a mixer and then proceed with the sauting in the oil part with the other ingredients as mentioned above] And then add water and salt to taste.
Bring to a boil and simmer for 30 minutes. Strain the soup and return it to the pan.
Add the mixed vegetables and simmer for another 20 minutes or until the vegetables are tender.
Remove from heat.
You could eat it with bread or toasted bread.
And if you dont have any diet limit like me you could garnish by sprinkling grated cheese over it.

CARAMEL CUSTARD/FLAN/ Crème Caramel

Guess what?? This was the pudding that i had been eating for all these years without knowing its name :( Well! That's me !! I don't care about the names as long as its delicious :D. But now I do and its been so since the time the kitchen has come under my responsibility :D
So here's the recipe for making a scrumplicious CARAMEL CUSTARD !!!



1st the ingredients:
½ liter milk
100 gms sugar
150 gms sugar for caramelizing
6 eggs
1 tsp vanilla essence

Now to the making of the caramel custard!!

1.1st prepare a mould for the custard by greasing the custard cups very lightly with butter
2.Heat 150g of sugar with 1 tsp of water in a pan till it melts and turns golden
brown.Pour the caramelised sugar into the pudding mould and swirl to coat the sides
of the mould.Keep aside to cool.
3.Preheat the oven to 350 degree F.
4.Clean a sauce pan and heat it up (use low heat). Add in the milk and 100g of sugar. As soon as the sugar dissolves, turn off the heat. In a big bowl, whisk the eggs until blended, and add in the warm milk slowly. Add the vanilla extract and do a quick whisk.
5.Strain the custard mixture into the custard moulds(fill them 3/4 of the way to the top) and set aside.
6.Arrange the moulds in a baking pan big enough to fit them. Pour hot water in the baking pan so that the moulds are immersed halfway. Transfer the baking pan into the oven and bake for about 50-60 minutes or until a cake tester inserted in the center comes out clean.
7.Remove the moulds from the baking pan and allow them to cool. Once cooled, transfer them to the fridge and chill them for a few hours.
8.When they are ready to serve, slide a knife around the side of each mould to loosen the caramel custard.Or else you could do the same by placing a plate over the mould,and then holding it firmly in place, turn over the mould gently.
Pour some of the remaining caramel over the pudding and serve.


caramel custard is also called as flan

SEMIYA/ VERMICELLI UPMA

Ingredients:
1 cup Semiya
1 green chilli
1 medium size onion, sliced thin
1 tsp mustard
1 tsp urad dhal
1 tsp channa dhal
few curry leaves
A pinch of turmeric



Method:
Add 1 tsp of oil in a pan and roast the vermicelli to light golden colour.Add 2 tsp of oil in a pan and add the mustard, urad dhal , channa dhal and curry leaves.When the mustard pops, add the Onions and green chillies and fry till translucent.Now add 2 cups of water,salt to taste,a pinch of turmeric and cover the pan with a lid.When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed.Garnish with few sprigs of cilantro.

PANEER BHURJI

Each time the milk curdles, it was an oppurtunity to make my favorite paalkova or rasagullah. But this time it curdled, i decided to make something different. aAnd that's where i decided to do PANEER BHURJI.
Its a simple dish and a vegetarian alternative to SCRAMBLED EGGS.
Here is the recipe for PANEER BHURJI:

INGREDIENTS:
paneer or senna or cottage cheese got from 1 liter of milk.
1 big onion finely chopped
1-2 green chillies finely chopped
1tsp mustard
1tsp urad dal
1tsp chilli powder
1/2 tsp turmeric powder
salt to taste
a few coriander leaves for garnishing

PREPARATION:
heat 3tsp oil in a kadai and when its hot add the mustard and urad dal and saute for a minute. add the finely chopped onions and saute till translucent. next, add the chopped chillies and saute for another minute. add salt, chilli powder and turmeric powder and mix well. then add the paneer and mix it well with the onion and chilli mixture. no need to add more oil as the oiliness of the paneer is more than enough. crumble the paneer before adding it to the mixture or with the spoon after adding it.
serve garnished with coriander leaves.
optionally tomatoes (1) and capsicum (1) can be added to this dish too.

tastes good as filling for chappatis, puris and sandwiches

VADA CURRY, VADAI CURRY

Ingredients:
1 cup channa dhal (soaked for two hours)
1tsp fennel seeds
1 tsp jeera
1 inch cinnomon strip
3 cloves
1 bay leaf
1 tbsp minced garlic
1 tsp minced ginger
1 medium sized onion sliced thinly
2 medium sized tomatoes chopped finely
1 cup chopped coriander leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp tumeric powder
salt as needed
Method:
For Vada:

Soak the channa dhal for two hours and grind it coarsely along with fennel seeds(like we do for masal vadai).Heat a dosa pan and make thick adais(about 2 inch thickness) by adding little oil on the sides.Keep the heat in medium and allow it to cook well, until browned on both sides(as shown in picture above).Cool it and scramble it into tiny pieces.You can do this the night before, store it in refrigerator and use it the next morning.

For Curry:
Add 2 tsp of oil in a sauce pan.Add cinnamon, cloves and bay leaf to it.When the cloves pop add the sliced onions and fRy till translucent and the add the chopped garlic and ginger.Fry well till the raw smell goes.Add the chopped tomatoes to it and fry till mashed well and the oil leaves the surface.Now add all the powders and stir well till the masala mixes well with the tomatoes.Now add 5 cups of water.It should be very watery at this stage.close with a lid and allow it to boil. After 10 mins, add the scrambled adai/vadai pieces to this liquid and mix well.The chana dhal mixture will soak up all the liquid.Add the chopped coriander leaves and stir well.

Tastes good with idlis and dosas.

TZATZIKI SAUCE

Tzatziki is a cucumber yogurt dill sauce that makes a refreshing dip or a topper for gyros and pita sandwiches. The sauce is served chilled or at room temperature. Do use fresh mint or dill. Plan ahead to drain the yogurt overnight.

Prep Time: 15 minutes

Ingredients:
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 Tablespoon chopped fresh mint or dill plus additional sprigs
1 Tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
Preparation:
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.

Yield: about 1-1/2 cups

Per Tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.

LABNEH

Labneh is strained yogurt and has a cheeselike consistency. It makes a great alternative to sour or cream cheese. Spread it on bread, bagels, or fresh pita. It is popular for breakfast in the Middle East.
Ingredients:
3 cups plain yogurt
1 teaspoon salt
Preparation:
In a medium bowl, combine yogurt and salt.

Place mixture in the middle of large cheesecloth. Bring the sides of the cheesecloth together, making a pouch. Tie the "pouch" with string or twist tie.

Hang in the refrigerator for 12-24 hours with a bowl underneath to catch the whey. You can tie the pouch to a rack in the refrigerator and place a bowl on the shelf below to catch.

HARISSA

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
Prep Time: 10 minutes
Ingredients:
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

BECHAMEL SAUCE

Bechamel is a white cream sauce that is used in many dishes. It acts as a base for many sauces. Originating in France, bechamel is popular in many types of cuisines.
Cook Time: 10 minutes
Ingredients:
1/2 cup maragrine or butter
6 tablespoons flour
4 cups warm milk
Preparation:
In a large, deep, saute pan, melt butter over a medium high heat. Add flour, a little bit at a time. Stir constantly to avoid lumping. Stirring quickly and vigorously is very important!

Once flour and butter is a creamy, smooth mixture, slowly add warm milk. Keep stirring to avoid clumping.

Bring mixture to a boil. You have to bring it to a boil because this is what will thicken your sauce. It may take several minutes over a medium high heat and constant stirring.

Allow to boil for one minute. Reduce heat to low and allow to simmer. If you are adding cheese to the sauce, now would be the time to do so. Stir constantly until the cheese is melted.

Cover and keep on low, stirring every few minutes until ready to use. If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out.

SAUCES FOR ARABIAN RECIPES

KABSA SPICE MIX

Kabsa spice is a blend of spices used to make al kabsa or al kabseh, a Saudi chicken dish.
Ingredients:
1 tbsp coarse black pepper
1 tbsp tumeric
1 tbsp coriander
1 tbsp fennel
1 tbsp allspice
1 tbsp ground cardamom
Preparation:
Mix ingredients together to create a well combined spice mixture. Store in a cool, dry area.

YOGURT GARLIC SAUCE

Recipe for yogurt garlic sauce that is often used for shawarma or for kebabs. It makes an excellent alternative for mayonaise on sandwiches. This is the universal sauce/dip.

I have seen people eat it with french fries, on burgers, on bagels, and even on pancakes.
Prep Time: 5 minutes
Ingredients:
16 oz. plain cold yogurt
2 garlic cloves, minced
2 tablespoons lemon juice
salt to taste
Preparation:
In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt. Mix well. Serve immediately, or cover and refrigerate for up to 5 days.

TARATOR SAUCE

Tarator sauce is perfect for meats, and even better on pita sandwiches like shawarma. It is a universal sauce and can be used on veggies, seafood, beef, chicken and lamb.
Ingredients:
1 cup tahini * See recipe below
3/4 cup lemon juice
2 tablespoons water
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon parsley, finely chopped
dash of cumin
Preparation:
In a food processor, combine tahini, garlic, lemon juice, salt, and cumin together. Mix well and add water as you are combining the ingredients.

Remove from processor and into a small bowl. Stir in parsley.

Serve immediately, or store in refrigerator for up to a week in an airtight container.

NAAN

Naan is a flatbread found in Iran, Afghanistan, Pakistan, India and other surrounding countries. Naan is served for dipping or stuffed with a variety of meats and vegetables. Topping can also be placed in top of the bread.

Naan is like pita, yet softer and most of the time larger. It can be frozen in freezer bags for up to 30 days.

10-12 servings.
Ingredients:
1 package active dry yeast
2 teaspoons sugar
3/4 cup warm water
1 1/2 cup all purpose flour
1 teaspoon salt
1/4 cup ghee (see recipe below) or vegetable shortening
3 tablespoons plain yogurt
melted butter for brushing
Preparation:
Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.

In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee (or vegetable shortening)and begin to knead for 5-10 minutes, until a dough forms.

Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.

Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.

Cook in oven for 8 minutes or until lightly browned and puffed up.

Serve naan immediately or store in pantry or freezer

LAVASH

Lavash is thin, soft flatbread that is served with dips and used for wraps.

Serves 8 large pieces or 16 small pieces.
Ingredients:
1 pkg. yeast
1 1/2 cup warm water
2 teaspoons sugar
4 1/2 cup all purpose flour
1 tablespooon toasted sesame seeds
1 tablespoon toasted
1 1/2 teaspoon salt
Preparation:
Coat a large bowl with oil. Set aside.

In a measuring cup, combine yeast, water and sugar. Mix until yeast is dissolved.

In a large mixing bowl, combine flour and salt. Add yeast water mixture and form a dough. Knead dough by hand for 10 -15 minutes. 5-8 minutes is sufficient if using a knead hook on a mixer.

Once dough is kneaded, place ball of dough in oiled bowl. Roll the dough around the bowl to coat it with oil. Cover and let rise for 1 -1 1/2 hours, or until dough doubles in size.

Once dough has doubled, punch down to release air. Continue to knead for about 5 minutes.

Divide dough into 8 separate balls of dough. Cover and allow to rise for 30 minutes.

Preheat oven to 400 degrees.

Once risen, roll dough out to thin rectangles, about 12"x10" for large or 8"x6" for small flatbreads. They should be as thin as pizza dough.

Puncture rectangles with a fork. Brush dough with water and sprinkle sesame seeds. Bake on baking sheet for 20-25 minutes until golden brown. Continue baking remaining dough.

TABBOULEH

Tabouleh is a salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread, scooped onto pita bread, or traditionally with a fork. In the Middle East, fresh grape leaves are used as a scoop. Tabouleh can be made with a variety of veggies according to taste. You can add carrots, cucumbers, red or green onions. I always suggest to taste as you go along in preparation. Yo can also add romaine lettuce for a fuller salad.
Prep Time: 2 hours, 10 minutes
Ingredients:
2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line servicng bowl (optional)
Preparation:
Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

HUMMUS

Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.


Prep Time: 10 minutes
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

FALAFEL

Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.

In Egypt, McDonald's has their version of a falafel sandwich. Can you guess the name? McFalafel, of course.

No time to make your own falafel? Check out our favorite falafel mixes.
Prep Time: 15 minutes
Cook Time: 1 hours, 45 minutes
Ingredients:
1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying
Preparation:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Serves 4.


1.There are many factors that go into good falafel - quality of the beans, whether you mash by hand or food processor, etc. This recipes does call for 2 tablespoons of flour, however, if you find your falafel is falling apart, by all means use more, but add a little at time. Egg is also an acceptable binding agent, but only use 1 egg.
2.Instead of boiling the beans after an overnight soak,simply cover them with boiling water, after an overnight soak . (Makes it easier) Hours later,put the beans into the food processor with some oil, garlic, lemon, and spices. Before making the falefel balls, add flour, an amount to get the nearly cookie dough texture. Finally maKe them into balls, and roll the ball in bread crumbs."

TAHINI

Tahini is a Middle Eastern pantry essential. It is the foundation for amny Middle Eastern recipes like hummus and baba ghanoush.

Tahini can be prepared homemade or purchased at a Middle Eastern grocer in a can. It is called tahini or tahina, depending on the region.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
Preparation:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Yield: 4 cups
Storing Tahini
Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

PITA BREAD

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwhiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat comes very close.


Ingredients:
1 package of yeast, or quick rising yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 teapsoon salt
1 teaspoon granulated sugar
1 cup lukewarm water
Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pur yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

PLace dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Chicken Shawarma Recipe

Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Before attempting a shawarma recipe, please read "Shawarma 101: Tips for Making Authentic Shawarma". You won't be disappointed!


Ingredients:
1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
juice from 1 lemon
___________________________
FOR THE SAUCE:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt
___________________________
PITA FILLINGS:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)
Preparation:
Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.

Add chicken, cover and refrigerate at least 8 hours, preferable overnight.

In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.

While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
Prepare the Pita
Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.
Serving Shawarma
You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.

Sweet chilli and lime stir-fry sauce

Makes 1/2 cup

Ingredients
100ml sweet chilli sauce
1 lime, juiced
2 teaspoons fish sauce
Method
Place sweet chilli sauce, 2 tablespoons lime juice and fish sauce in a jug. Whisk with a fork until well combined.

GINGER SOY DIPPING SAUCE

Sesame oil gives a glossy sheen to this tangy dipping sauce, which complements all the ingredients on your steamboat menu.

Preparation Time 15 minutes

Ingredients (serves 6)
60ml (1/4 cup) soy sauce
2 tbs white vinegar
2 tsp grated fresh ginger
1 1/2 tsp Chang's Sesame Oil
Method
Whisk together the soy sauce, vinegar, ginger and oil in a jug. Divide among small serving bowls to serve.
Notes & tips
Time plan tip: Make this recipe up to 2 hours ahead. Cover the jug with plastic wrap and store at room temperature.

QUICK CHILLI SAUCE

Ingredients (serves 4)
400g can chopped tomatoes
100ml sweet chilli sauce
Juice of 1 lime
1 tbs brown sugar
1 long red chilli, seeded, chopped
Method
Combine all the ingredients in a small saucepan. Bring to a simmer over low heat and cook for 10 minutes until thickened. Season to taste and cool. Pulse in a food processor to puree. Keeps in the fridge for up to 1 week.

BBQ SAUCE

Ingredients (serves 4)
2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 tbs tomato puree
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
2 tbs white wine vinegar
1 tbs Dijon mustard
Method
Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly.
Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.

CRISPY SQUID

Ingredients (serves 6)
750g squid tubes
1/2 cup flour
Salt and pepper
Extra light olive oil
Lemon wedges
Method
Wash and dry 750g squid tubes. Cut the squid into 8-10cm strips. Season 1/2 cup flour with salt and pepper. Preheat oven to 180°C.
Heat 10cm extra light olive oil in a large saucepan over medium heat until a bread cube dropped into the oil turns golden in 10-15 seconds.
Coat about one-quarter of the squid in seasoned plain flour. Carefully lower squid into oil. Cook for 2-3 minutes or until golden. Drain on a plate lined with paper towel. Transfer to a tray and place in oven to keep warm. Repeat with remaining squid. Toss squid in some extra salt and pepper. Serve with lemon wedges.

Peanut dipping sauce

Preparation Time 15 minutes

Ingredients (serves 6)
70g (1/4 cup) crunchy peanut butter
80ml (1/3 cup) coconut milk
1 garlic clove, crushed
1 tbs soy sauce
Method
Whisk together the peanut butter, coconut milk, garlic and soy sauce in a jug. Divide among small serving bowls to serve.
Notes & tips
Time plan tip: Make this recipe up to 2 hours ahead. Cover the jug with plastic wrap and store in the fridge.

CLASSIC TOMATO PIZZA SAUCE

Makes 1 1/3 cups

Ingredients
1 tablespoon extra-virgin olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
400g can whole peeled tomatoes
pinch white sugar
1 teaspoon dried oregano
Method
Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until tender. Add tomatoes, sugar, a good pinch of salt, and pepper. Cook, stirring with a wooden spoon to break up tomatoes, for 7 minutes or until sauce comes to the boil.
Reduce heat to medium-low. Simmer for 10 minutes or until sauce thickens. Spoon into a food processor and process until smooth. Stir in oregano.

Spicy chicken pizzettes

Ingredients (serves 4)
2 teaspoons olive oil
350g chicken breast mince
1 garlic clove, crushed
1 1/2 teaspoons Middle Eastern spice blend (see note)
3 green onions, sliced
1 red capsicum, deseeded, sliced
125g cherry tomatoes, halved
2 x 225g pkts 97% fat-free pizza bases
1/4 cup barbecue sauce
1/4 cup coriander leaves
lemon wedges, to serve
Method
Heat oil in a non-stick frying pan over medium-high heat. Add mince and garlic. Cook, breaking up mince with a wooden spoon, for 2 minutes or until light golden. Add spice blend, green onions and capsicum. Cook, stirring, for 1 minute. Remove from heat. Add tomatoes. Season with salt and pepper.
Preheat oven to 220°C. Place pizza bases on 2 baking trays and spread with barbecue sauce. Top with chicken mixture. Bake for 10 to 12 minutes, swapping trays after 6 minutes, or until bases are crisp. Top with coriander and serve with lemon.
Notes & tips
Middle Eastern spice blend is an aromatic mix of cumin, garlic, turmeric and coriander. Look for it in the spice aisle of your supermarket.
Spicy chicken pizzettes are delicious topped with mint yoghurt. Combine 1 cup yoghurt, 1/4 cup chopped mint leaves, 1 tablespoon lemon juice and salt and pepper. Spoon over pizzas just before serving.

TURKEY, MACARONI AND CHEESE BAKE

Ingredients (serves 6)
2 cups dried macaroni pasta
50g butter
1/4 cup plain flour
2 cups chicken stock
3/4 cup pure cream
2 1/2 cups shredded cooked turkey (see note)
1 cup frozen peas
1/2 cup chopped fresh flat-leaf parsley leaves
1 cup grated light pizza cheese
1/2 cup stale breadcrumbs salad leaves, to serve
Method
Preheat oven to 180°C. Lightly grease a 6.5cm-deep, 20cm square baking dish. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain.
Meanwhile, melt butter in a large saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in combined stock and cream. Bring to the boil. Reduce heat to medium. Add turkey, peas, parsley and half the cheese. Cook, stirring, for 5 minutes or until heated through. Season with pepper. Remove from heat. Stir in pasta.
Spoon mixture into prepared dish. Top with breadcrumbs and remaining cheese. Bake for 20 to 25 minutes or until golden. Serve with salad leaves.
Notes & tips
You will need 400g cooked turkey for this recipe.

Mexican pizzas with guacamole

Cooking Time 25 minutes

Ingredients (serves 4)
olive oil cooking spray
350g extra-lean beef mince
2 x 125g cans red kidney beans, rinsed, drained
35g packet taco seasoning mixture
2 x 24cm pizza bases
40g 50% reduced-fat cheddar cheese, thinly sliced
mixed salad greens, to serve
Guacamole
1/2 large avocado, chopped
1/4 cup low-fat cottage cheese
2 tablespoons lemon juice
1 green onion, finely chopped
1 garlic clove, crushed
1/4 cup coriander leaves
Method
Preheat oven to 180°C. Heat a large frying pan on medium-high heat. Lightly spray with oil. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 to 4 minutes or until browned.
Stir in beans and seasoning. Cook, stirring, for 2 minutes or until heated through. Remove from heat.
Place pizza bases on oven trays. Spread over beef mixture. Top with cheese. Bake for 15 minutes or until bases are crisp and cheese melted. Remove to chopping board.
Meanwhile, make guacamole. Combine avocado, cottage cheese, lemon juice, onion and garlic in a bowl. Mash with a fork to combine. Season with salt and pepper.
Dollop pizzas with guacamole. Sprinkle with coriander. Cut into wedges. Serve with salad greens.
Notes & tips
For an extra 'kick', drizzle pizzas with sweet chilli sauce just before serving. Serve with light sour cream.
You could use Lebanese bread instead of the pizza bases. Bake for 10 to 15 minutes or until crisp.

CLASSIC TIRAMISU

Ingredients (serves 8)
4 eggs, separated
1/2 cup caster sugar
250g mascarpone cheese
1/3 cup coffee liqueur (such as Kahlua)
200ml thickened cream
2 tablespoons instant coffee powder
2 cups warm water
28 sponge finger biscuits (see note)
1 tablespoon cocoa powder
Method
Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Gently fold in mascarpone and liqueur. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap and refrigerate for 30 minutes.
Combine coffee and warm water in a shallow dish, stirring until coffee dissolves. Using half the biscuits, dip biscuits 1 at a time in coffee, turning to coat. Place, in a single layer, over the base of a 6cm-deep, 18cm x 28cm (base) baking dish.
Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and refrigerate for 4 hours.
Dust top with cocoa powder and serve.
Notes & tips
You will need 2 x 250g packets or one 500g packet of sponge finger biscuits.

CHOCOLATE CINNAMON CAKE

Cooking Time 35 minutes

Ingredients (serves 6)
200g butter, chopped
3/4 cup brown sugar
1 teaspoon vanilla essence
2 eggs
1 1/4 cup self-raising flour
1/4 cup cocoa powder
3 teaspoons ground cinnamon
1/2 teaspoon bicarbonate of soda
1/2 cup buttermilk
Icing
100g dark chocolate, chopped
2 tablespoons cream
1/2 teaspoons ground cinnamon
Method
Preheat oven to 180°C. Grease and line a 20cm round cake pan. Cream butter, sugar and vanilla in a bowl until pale. Add eggs, one at a time, and beat until well-combined.
Sift flour, cocoa, cinnamon and bicarbonate of soda together. Fold into butter mixture alternately with buttermilk until well-combined. Spoon mixture into prepared pan and smooth the surface.
Bake for 35 to 40 minutes. Cool in pan for 5 minutes, then turn out onto a wire rack. Allow to cool before icing.
To make icing: Combine chocolate, cream and cinnamon in a small heatproof bowl. Place bowl over a saucepan of simmering water and stir until mixture is melted and smooth. Remove from heat and spread over cake.

MARS BAR CHOCOLATE CAKE

Ingredients (serves 16)
400g butter, chopped
400g good-quality dark chocolate, chopped
1/2 cup cocoa powder
2 cups caster sugar
6 eggs, lightly beaten
1 1/2 cups self-raising flour
2 x 60g Mars Bars, chilled, chopped
double thick cream, to serve (optional)
Method
Preheat oven to 160°C. Grease a 4cm-deep, 22.5cm x 28cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
Combine butter and dark chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until almost melted. Add cocoa and whisk until smooth.
Add sugar and mix well. Add one third of the egg and stir to combine. Repeat with egg in 2 batches. Sift flour over chocolate mixture. Stir gently until just combined. Pour mixture into prepared pan. Sprinkle Mars Bars over batter and press in slightly.
Bake for 60 to 65 minutes or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan. Cut into squares. Serve with cream.

CLASSIC CHOCOLATE CAKE

Ingredients (serves 8)
1 1/3 cups (200g) plain flour
2 tbs cocoa
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g good-quality dark chocolate, chopped
225g unsalted butter, softened, chopped
1 cup (220g) caster sugar
1 tsp vanilla extract
4 eggs
1/2 cup (125ml) milk
Chocolate ganache icing and chocolate curls, to decorate
Method
Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.
Notes & tips
It's best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.
To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn't touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it's melting, it will 'seize' and become hard and unusable.
Storing the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
Variations
Soft-centred chocolate puddings: Preheat the oven to 180°C. Grease eight 200ml ramekins. Omit the cocoa, baking powder, bicarbonate of soda and milk from the master recipe above, reduce the plain flour to 50g, and replace the caster sugar with 1/2 firmly packed cup (100g) brown sugar. Make a batter as per the master recipe method, adding the flour all at once rather than in stages. Spoon the mixture into the ramekins. Bake in the oven for 12-15 minutes until set on the surface but still slightly soft in the centre. Remove from the oven, dust with icing sugar and serve immediately with thick cream.
Choc-macadamia ice cream layer cake: Halve all the quantities for the master recipe, then make the cake as per the master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Cool as for the master recipe, then carefully cut a thin layer from the top of the cake and discard. Slice the remaining cake horizontally into 3 long pieces. Place cake slices on a tray, with plastic wrap or baking paper between each layer, and freeze for at least 1 hour. Clean loaf pan, then line with plastic wrap, leaving enough overhanging to cover the top. Return bottom layer of cake to pan. Working quickly, use a hot palette knife (dip it in hot water) to evenly spread about 1 1/2 cups ice cream (we used macadamia) over the cake, right to the edges. Repeat with another layer of cake and ice cream, then top with remaining piece of cake. Cover with overhanging plastic, then freeze for at least 3 hours. Remove cake from pan, using plastic wrap to help, then cut into 6-8 slices. Serve drizzled with chocolate sauce, if desired.
Chocolate & hazelnut petits fours: Halve all the quantities for the master recipe, then make the cake as per master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Carefully slice cooled cake in half horizontally. Cut each piece into 3 long strips, then cut each strip into 8 pieces to make 48 cubes. Set aside. To make chocolate icing, place 100g chopped good-quality dark chocolate, 60g unsalted butter and 3 tbs water in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch the water) until chocolate melts. Stir in 1/2 cup (75g) sifted icing sugar, then remove bowl from heat and cool slightly. You should have a thin, glossy icing - add a little water if too thick. Place cakes on a rack. Top each with 1/4 tsp Nutella (or other hazelnut spread). Gently press in a hazelnut or macadamia. Using a small palette knife, drizzle and spread icing over cakes. Sprinkle with flaked chocolate garnish (from supermarket baking aisle), then leave to set at room temperature for at least 2 hours.

BAKED FISH WITH STICKY SAUCE

Ingredients (serves 6)
1 large (about 1 1/2kg) whole fish (such as snapper or ocean trout)
80ml (1/3 cup) vegetable oil
2 tbs sesame seeds
2 garlic cloves, sliced
1 small piece fresh ginger, peeled, cut into thin strips
2 long red chillies, seeded, thinly sliced
3/4 cup grated palm sugar*
120ml (6 tbs) fish sauce
4 tbs tamarind concentrate*
100ml (5 tbs) lime juice
1 cup Thai basil leaves
2 tbs fried Asian shallots*
Fresh coriander leaves, to garnish
Method
Preheat the oven to 190°C.
Make 3 deep slashes in one side of the fish, brush with oil and sprinkle with sesame seeds. Place in a greased baking dish and bake for 25 minutes.
Heat 1 tablespoon of the oil in a wok over high heat. Add garlic and cook until golden (don't burn or it will taste bitter). Transfer to paper towel to drain. Add ginger and chilli to wok and stir-fry for 1 minute, then add sugar, fish sauce, tamarind and lime juice. Cook for 1-2 minutes until syrupy. Transfer to a jug and set aside. Clean and dry wok. Add remaining oil over high heat. When hot, add Thai basil (ensure basil is completely dry) and fry for 1-2 minutes until crisp.
To serve, place fish on a platter, pour sauce over and garnish with garlic, basil, shallots and coriander.

Thai fishcakes with dipping sauce

Ingredients (serves 6)
500g red fish fillets, roughly chopped
1 bunch fresh coriander, washed
3 small red chillies, seeds removed, finely chopped
150g green beans, cut into 1cm pieces
2 tablespoons fish sauce
1 1/2 tablespoons brown sugar
finely grated rind and juice of 2 lemons
1 eggwhite
vegetable oil to deep-fry
Dipping sauce
1/2 cup sweet chilli sauce
1 tablespoon fish sauce
Method
Process fish fillets in a food processor until finely chopped. Transfer to a large bowl. Cover and set aside.
Finely chop coriander root, and 2cm of stalks and leaves. Add chillies, beans, fish sauce, 2 teaspoons brown sugar, lemon rind, 2 tablespoons lemon juice, eggwhite and half the coriander to the fish. Mix ingredients until well-combined.
Shape tablespoons of mixture into balls, then flatten into small patties. Place oil into a frypan and heat over medium heat. When hot, add fishcakes, cooking in batches for 3 to 4 minutes each side until golden. Remove fishcakes from the pan when they are golden and cooked through. Drain on paper towels.
To make dipping sauce: Place sweet chilli sauce, remaining lemon juice, fish sauce, remaining brown sugar, and coriander in a bowl. Stir until well-combined. Serve with fishcakes.

Thai fishcakes with dipping sauce

Onion Payasam

Onion Payasam
Onion Payasam stimulates ones mood for greater sex. In this recipe, onion, cardamom, asafoetida and vanilla powder are aphrodisiacs. Aphrodisiacs are foods that are consumed to increase sexual desire (Libido). Ancient people used diet with aphrosiacs to have great sex life than modern people.

Ingredients:

1. Onions - 2
2. Sugar- 100 gm
3. Coconut – 1
4. Cardamom seed – 4
5. Asafoetida – a small pinch.
6. Vanilla powder – a pinch.

Method of preparation:

1. Boil chopped onion with 2 tbsp of sugar and cool it.
2. Do not strain the extra water.
3. Grate coconut and extract thick milk.
4. Mix coconut milk, sugar, milkmaid, honey, cardamom, asafoetida and vanilla powder.
5. Add boiled onion into it and mix well.
6. Serve it to your better half to have good sex.

Have a nice dinner and enjoy great night life.

MULAI KEERAI PACHADI

greens(mulai keerai) (f.ch) 1bunch
green chilli 1
thick curd 1cup
chopped onion 1/2 cup
tomato 1/4 cup
ginger 1/4"pc
salt, coriander
grind the chilli and ginger together in a mixie.
heat oil in a kadai and saute the greens
then add the ginger mixture and add curd,
onion, tomatoes, and coriander and remove from fire.

STRAW BERRY STRAIGHT

pomegranate juice 100ml
strawberry juice 25ml
crushed ice cubes 10
mix all the above ingredients and serve in a tall glass

PASALA KEERAI MASIYAL ( MASHED SPINACH LEAVES)

SPINACH LEAVES(pasalai keerai) (f.ch) 2cupd
paasi paruppu 1/4 cup
chopped onion 1
slit chillies 2
garlic 1 pc
jeeragam 1/2 tsp
ghee 1spoom
salt needed
heat a kadai.pour 3/4 tumbler water.
add the dhal, keerai onion and chilli
and allow to cook
when the greens is cooked add jeeragam and salt and mash it.
mash the garlic and add to the mashed greens
add ghee over the mixture and remove from fire.

LEECHI ROYAL

leechi fruit pcs 6
orange juice of two fruits
crushed ice cubes 10

beat the above ingredients in a blender and serve in tall glasses

GRAPES SMOOTHIE

take 100g of fresh seedless black grapes and beat with 1/2tsp nd 5ice cubes in a mixie

FRESH ORANGE MOUSSE

orange 6
sugar 4tbsp
corn starch 2tbsp
orange color 2drops
gelatine 1 sachet
milk 100ml
fresh cream 200g

slice the orange 3/4" from the top and scoop out the orange segments with the help of a tea spoon
extract juice from the orange
mix gelatine and orange juice in a bowl and add hot water until the gelatine has dissolved completely.
allow it to cool
boil milk with corn starch until thick.cool it
add the orange mixture to the milk and mix well.
place in the refrigerator till half set
whip cream until fluffy and add to the orange mixture
add orange color if desired and put back into orange shell
refrigerate for 6-8hrs or till set

FRESH ORANGE MOUSSE

orange 6
sugar 4tbsp
corn starch 2tbsp
orange color 2drops
gelatine 1 sachet
milk 100ml
fresh cream 200g

slice the orange 3/4" from the top and scoop out the orange segments with the help of a tea spoon
extract juice from the orange
mix gelatine and orange juice in a bowl and add hot water until the gelatine has dissolved completely.
allow it to cool
boil milk with corn starch until thick.cool it
add the orange mixture to the milk and mix well.
place in the refrigerator till half set
whip cream until fluffy and add to the orange mixture
add orange color if desired and put back into orange shell
refrigerate for 6-8hrs or till set

BLACK COW

black cow

big lemon 1
crushed ice cubes 10
coke 50ml
sugar 1tsp

in a glass mix lime extract, sugar and crushed ice.lastly add coke

TIRUNELVELI HALWA /WHEAT HALWA

thirunelveli halwa

whole wheat 500g
sugar 1 1/2kg
ghee 500ml
cashew 100g
kesari powder a little
cardamom 4

soak wheat the previous day.
on the next day,grind and extract the milk
heat this wheat milk in a kadai and add sugar.
stir well.
when both are mixed well and thickens add color powder
then add ghee little by little
add cashews and cardamom after roasting in ghee.
when it is in halwa consistency remove from fire.

SOHAN HALWA (BENGALI)

paalgova 100g
sugar 3/4cup
ghee 1/2cup
pistha,badham,acroot(skinned and cleaned)
cucumber seeds
jaadhi pathiri powder 1/4 tsp

melt ghee in a heavy bottomed vessel.
sprinkle the palgova in it.
keep fire in sim and stir well.
when it mixes well add sugar and jaadhipathiri powder
mix well.
when the mixture is in halwa consistency
remove from fire and pour onto a greased plate evenly
sprinkle the nuts and cucumber seeds.

CASHEW COCONUT HALWA

1/2 coconut
kadala maavu 1/2 cup
ghee 6tbsp
sugar 3cup
cashew nut pcs 1cup

roast the flour in ghee.
grate and grind coconut nicely
make sugar syrup with sugar + water
when it begins to crystallize add the roasted flour,
cashew and coconut and mix well/
add ghee now and then little by little.
when it gains halwa consistency,remove from fire
pour onto a greased plate and garnish and serve.

கந்தரப்பம்(KANDHARAPPAM)

பச்சரிசி 250g
புழுங்கலரிசி 50g
உளுந்து 50g
வெந்தயம் 1tsp
பாசி பருப்பு 50g
வெல்லம் 1kg
ஏலக்காய் 10
தேங்காய் பூ 2 மூடி துருவியது
எண்ணை பொரிப்பதற்கு தேவையான அளவு

ஊற வைத்த அரிசி , பருப்பு வகைகளை அதிகம் தண்ணீர் சேர்க்காமல் கோரகொரபக அரைக்கவும் .
இதனுடன் ஏலக்காய், வெல்லம் , தேங்காய் பூ சேர்த்து 4 தடவை அரைத்து எடுக்கவும்
4 மணி நேரம் மாவை புளிக்க விடவும்
வாணலியில் எண்ணை ஊற்றி நன்றாக காய்ந்ததும் குழி கரண்டியில் மாவை எடுத்து எண்ணையில் விடவும்
பொன் நிறத்தில் பொறித்து எடுக்கவும்

குறிப்பு :
மாவை அரைக்கும் போது அதிகம் தண்ணீர் விட கூடாது
மாவை எவளவு புலிக விடுகிறோமோ அவ்வளவு மெதுவாக இருக்கும் கந்தரப்பம்

KUZHI PANIYARAM

pacharisi-200g
puzhungal arisi-250g
urad dal-150g
small onion-15
green chilli-4
coconut-1/2
mustard,curry leaves,salt,gingelly oil-needed

soak the rice and urad dal for an hour
peel off the onion skin and grind it
grate the coconut
grind the rice and dal together to a coarse batter without adding much water
to this batter add the onion,coconut,green chilli,salt and mix well
heat some oil and saute the mustard and curry leaves and add this to the batter
mix the batter well
heat the vessel for making paniyarams
pour some oil into the holes and pour the batter
allow to cook and turn over til golden brown on both sides

SPICY SINGAPORE NOODLES

200g egg noodles soaked in warm water for 10mins then drained completely
1onion sliced or 4 spring onions
2green chillies sliced
100g bean sprouts
1cup green peas boiled
12 fresh spinach leaves torn
1cup bean curd or paneer
2eggs beaten
1/4 cup lime juice
2tbsp oriental stir fry sauce
1tbsp szechwan sauce
3tbsp tomato ketchup
1/2 cup oil(sesame/olive)

heat half the oil in a large frying pan
fry tthe onions and green chilli until fragrant
add the peas, spinach and bean sprouts,
stir fry until the spinach turns bright green
add the oriental stir fry sauce, lime juice and ketchup
stir. add the noodles and bean curd
reduce the heat
make a well in the center of the pan and pour in the remaining oil
add the beaten curd and cook in the oil until set
break the egg and mix well into the noodles
serve immediately

CARROT HALWA

METHOD 1:

1l milk
2carrots(peeled,grated)
1/2cup sugar
1/4tsp cardamom powder
8-10raisins
8-10rose petals
8-10pista(unsalted,skinned,slivered thinly)

put carrot in boiling water,cover pan.
keep aside for five minutes
drain and pour cold water over it
squeeze out all the water and keep aside
boil milk in a large pan and simmer for 15mins
stir continuously.
add sugar and bring back to boil.
add carrot and simmer for a few minutes
garnish in serving bowl with raisins,pistas,rose petals
serve hot or chilled as desired
do not reheat or it may curdle

METHOD 2:

carrot halwa

1/2kg carrot
100g sugar
1/2l milk
50g khoya

cut and peel the carrots and grate them
saute them in desi ghee
now add milk, khoya and sugar.
cook till the milk is completely absorbed in it
garnish with assorted nuts

BANANA HALWA

banana halwa

banana pcs 1 cup
flour 1cup
sugar 1cup
milk 1cup
ghee 1cup
color pwder a pinch

heat ghee in a kadai and add the banana pcs
when it is well fried add the flour and roast till the raw smell goes off
then add the sugar and cook till it melts and solidifies and then add milk and a pinch of color
when it all mixes well and gains halwa consistency remove from fire and sprinkle cardamom powder and spread on a greased plate and cut into pcs
sprinkle almond and cashew pcs

BADHAM(ALMOND) HALWA

badham halwa

badham 200g
sugar 400g
ghee 400g
saffron 1g
cardamom 5rg
lemon yellow powder 1 pinch

boil a little water and add add badham.
then peel off the skin
rinse the nuts well and then coarsely grind it
with 100ml water
put this paste in kadai with sugar and mix well.
then remove from fire and add ghee and stir further.
when it becomes non sticky add the colour powder.
mix well

APPLE HALWA

200g apple
200g wheat flour
100ml ghee
cardamom powder a little
400g sugar
200ml milk
cashews and kesari powder as needed

boil grated apple in milk.
when its well cooked mash with hands.
to this add wheat flour and dissolve it.
add kesari powder and some sugar.
when it begins to thicken add ghee little by little.
when it gains halwa consistency garnish with
cashews and cardamom powder.

FISH CURRY ( விரால் மீன் குழம்பு)

big size fish(peria viraal meen) 1kg
finely chopped big onion 1/2cup
finely chopped ripe tomatoes 2
garlic paste 1 tsp
chilli powder 3tsp
coriander powder 4 tsp
turmeric powder 1/2 tsp
salt as needed
curry leaves a bunch
sombhu 1 tsp
mustard 1/2 tsp
oil 1/2 cup
thick tamarind extract 1/2cup

clean the fish and piece it according to its size
as 1 or 2"pcs.
apply salt and turmeric and keep aside.
of the above ingredients, from onion to curry leaves,
grind all together and to this masala add the
tamarind extract.
heat oil in a kadai and saute sombu, mustard some curry
leaves.
then add the masala + tamarind extract mixture
and allow to boil.
add the fish pcs and cook in low flame for 10mins
remove from fire,serve with rice

நெத்திலி மீன் வறுவல்

சுத்தம் செய்யபட்ட நெத்திலி மீன்களை மிளகு,சோம்பு,சீரகம் அதிகமா சேர்க்கபட்ட மசாலாவுடன் கலந்து பொரிக்கவும்

FISH WITH FENUGREEK FOR ROTIS

fish and fenugreek

200g surmai fish
250g fenugreek leaves
100g coriander leaves
3-4pods garlic and tomatoes
1tsp turmeric powder
1tsp cumin seeds powder
1tbsp coriander powder
6-7tbsp oil
salt to taste

rub the fish with salt and turmeric and keep aside
remobe the fenugreek leaves from the stems and cut into tiny pcs
chop the tomatoes and garlic into small pcs
heat the oil and pan fry the fish a few at a times till golden brown
in the same oil cook the fenugreek over a low flame for 2-3mins
add 2-3tbsp water and cover the fenugreek leaves with a lid and cook for another 2-3mins
add the tomatoes, coriander, fish and spices
add 2-4tbsp water and cover with a lid and cook the fish over a low flame for another 4-5mins
serve hot with phulka

FISH TIKKA

வஞ்சரம் மீன் துண்டுங்களை முல் இல்லாமல் எடுத்து
தேவையான மசாலாவை இஞ்சி உடன் சேர்த்து அரிது தனியாக
வைத்து கொள்ளவும் .
செதில் இல்லாத மீன் துண்டுகளை தயாராக இருக்கும்
மசாலா கலவையில் கலந்து சுமார் 1/2 மணி நேரம் ஊற விடவும் .
பின்னர் அதை எண்ணையில் பொறித்து எடுத்தால் பொன் நிறமாக வஞ்சரம்
மின்னும் .கேக் போலவும் இருக்கும் .

FISH MASALA FOR ROTIS

500g surmai fish
400g onion
4tomatoes
3-4pods garlic
1"pc ginger
1tbsp garam masala powder
1tsp turmeric powder
1tbsp coriander powder
salt
1/2cup oil
coriander leaves chopped

peel and chop the onions,tomatoes,garlic and ginger into fine pcs
clean wash and cut the fish into fairly big pcs
take a big kadai and mix all the ingredients without putting it on the fire
mix the dish, onion,tomatoes and the spices and oil gently with your fingers in the kadai on fire and cook on a high flame for 2mins and cover with a lid and cook for 7-8mins until the fish is cooked
do not stir often so that the fish pcs do not break
when the fish is half done add the chopped coriander and cover with the lid once again
garnish with coriander leaves and serve hot with rotis

FISH KOFTA CURRY

fish kofta curry

150g fish(minced)
1tbdp salt
10g green chilli
1tsp ajwain
1tbsp ginger garlic paste
1egg
1tsp black pepper
2tbsp gram flour

mix all the ingredient and shape into balls and fry or steam them

gravy:

50g poppy seed paste
50g cashew paste
25g onion paste
4tbsp oil
4 cardamoms
4cloves
2bay leaves
20g ginger garlic paste
5g coriander powder
3g turmeric powder
1tbsp salt
1/2tbsp chilli powder
100g yoghurt
2limes

heat oil in a pan and put the whole gram masalas into it and add ginger garlic paste
saute and add coriander powder,salt, turmeric and red chilli powder
saute and add yoghurt and cook
add poppy, cashew paste, onion paste and 180ml water
cook till oil floats over gravy
add lime juice and remove from fire

FISH IN MUSTARD GRAVY

fish in mustard gravy
(elish in sorso bata.bengali)

6-8 cross sectional slices of big fish weighing about 2kgs
1tsp haldi paste
1/2tsp haldi powder
1tsp green chilli paste
4tsp mustard paste
4tbsp mustard oil
2-3 green chillies slit into halves
salt to taste

sprinkle salt and haldi powder on the fish and keep aside for 10mins,
heat the mustard oil in a pan and fry the fish lightly but not crispy.
remove and keep aside
mix all the pastes and add 1 cup of water. pass this solution through a sieve.
put the kadai in which the fish has been fried on the fire again.
lower the flame and mix in the paste solution.
add the fish pcs and cook the fish on low flame for 3-4mins.
the gravy will be light so if you prefer you could add little more water
depending how thick you would like the gravy,
add salt and also the green chillies.
serve hot with plain rice

TOSHAS

sindhi sweet dish

150g maida(flour)
a pinch of salt
1/2tsp baking powder
100-120g sugar
oil to fry
3tbsp ghee

sieve the maida with salt and baking powder
mix in the ghee and add water to form a thick dough as for parathas
divide the dough into small portions
rub your palm with oil and take each portion of the maida between your palms and shape into a round ball or an elongated 1/2"pc
shape all the portions in this way
heat enough oil in a kadai and deep fry the toshas a few at a time on a low flame so that they get cooked from the inside too
fry till they are golden brown, drain and keep aside

in another pan heat 2-3tbsp water and add the sugar and allow to melt
when the sugar is hot add the prepared toshas and stir gently
put out the flame so that the sugar coats the toshas. allow to cool
lasts for 4-5days

SWEET NUTS

1egg white
1tsp wter
5cups mixed nuts(walnuts, almonds,cashews, pistachios)halves
1/2cup sugar
1/2 tsp ground cinnamon
1/4tsp salt

beat egg whites and water at high speed of an electrical mixer until foamy
add nuts stirring to coat well
combine sugar, cinnamon and salt
sprinkle over nuts, stirring to coat well
spread in a single layer on a lightly greased baking sheet
bake at 225 degrees for one hour, stirring occasionally
cool completely on baking sheet
store in an airtight container

SHRIKHANDH

250g curd
125g sugar crushed
1g cardamom powder

put curd in a muslin cloth overnight
squeeze out the water and add the crushed sugar in it and mix well and strain it properly
set it in a bowl and garnish with assorted nuts

SOAN PAPDI

gram flour 200g
maida 200g
ghee 200g
sugar 1/2kg

mix and sift the two flours together
heat a kadai.then reduce the flame and roast the flour for 10mins
mix sugar with 2cup water and boil till it thickens to a thread consistency.
to this add the roasted flour and mix well
add the remaining ghee
when the mixture thickens and does not stick to the sides pour onto a greased plate and slice it

BRINJAL CHUTNEY

BRINJAL CHUTNEY

1. Big size brinjal = 1 (400 grams in weight)
2. Cucumber (Dosa kaya) = 1 cup (into small pieces).
3. Tamarind juice =2 spoons.
4. Oil (ground nut or sunflower) =3 spoons.
5. Salt = Sufficient for taste sake.
6. for spicing:
A. Black gram (Udat dal) in small quantity,
B. Mustard seeds=2Spoons,
C. Mentis =1/4 spoon.
D. Red chilly (dried) =6-8 pieces
E. Green chilly (mirchi) = 2-3 pieces
F. Coriander leaves = 1/2 cup (made into fine pieces).
G. Curry leaf =small amount.
H. Cumin seeds powder==1spoon.

Method of preparation:

1. First of all clean the brinjal with water and smear it with oil.


2. Make small niches (small cuts) with knife on it (1).


3. Burn that brinjal (2) directly on the burning fire of the stove, until the skin of the brinjal becomes black and the part underneath the skin also completely burnt and becomes soft.


4. Now take out the brinjal from the stove (3) and allow it to cool and remove the skin of the brinjal. After wards, make (press) that inner pulp (of the brinjal) to become smoother with the help of a fork.


5. Now take another pan and pour oil on it and heat the pan, so that the oil also becomes hot and then add black gram to the oil and heat the pan until the black gram turns to gold color.


6. And then add mustard seeds and mentis to (5) and remove the burning fire (stove).


7.Then add the dried red chilly to it (6) and a cracking sound is produced due to the red chilly, after that add curry leaf, green chili and cumin seeds and let all these spicy items be cooled themselves.


8. After these spicy items become cooled, add to this mixture (7), tamarind pulp and grind all the contents (6&7).


9. Add sufficient salt (for taste) to this (8) and again grind all this mixture (8) until it becomes very soft.


10. Add this soft mixture (9) to the already prepared brinjal pulp (4).


11. Remove all the water content, either by pressing or squeezing the (10) and add cucumber core (small pieces in the cup) to it and mix them (10) well with the help of a spoon.


12. Serve this chutney (11) along with hot ghee and you find it very tasteful

CHUTNEY RECIPES-1

peerkangaai pachadi:
1. Ridge gourd skin - 3 cups
2. Onion - 1, sliced
3. Tomato - 1, chopped
4. Urad dal - 4 tbsp
5. Red chillies - 8 or to taste
6. Coriander seeds - 2 tbsp
7. Mustard seeds - 1 tsp
8. Cumin seeds - 1 tsp
9. Fenugreek seeds - 1/4 tsp
10. Curry leaves - few
11. Salt - to taste
12. Oil - 2 tbsp


Ridge gourd skin chutney:
Wash the ridge gourds (beerakaya) and peel and chop the skin and keep aside.

Take a pan and heat with 1/2 tbsp of oil and add mustard seeds.

When they start to crackle add cumin seeds, fenugreek seeds, coriander seeds, red chillies, urad dal and curry leaves.

Saute for 3-5 mins or they turn into light golden yellow colour.

Remove from flame and keep aside.

In the same pan add another 1/2 tbsp of oil and heat.

Now add sliced onions and chopped tomatoes and little quantity of salt.

Cook on low flame till the onions become transparent and tomatoes become juicy.

Remove from heat and keep aside.

In the same pan add another 1/2 tbsp of oil and heat.

Add ridge gourd peeled and chopped skin and little quantity of salt.

Cook on low flame till the skin become tender.

Remove from heat and keep aside.

Allow the sauteed ingredients for some time.

Then take a mixer jar and add the sauteed ingredients and grind to a coarse paste (don't add too much of water).

Finally adjust salt and remove from the mixer jar and transfer into the serving bowl.

Now your easy and tasty beerakaya pachadi is ready to serve.

Serve with steam white rice with ghee.



Channa dal chutney

ingredients:
1. Channa dal – ½ cup
2. Fresh coconut pieces – ¼ cup
3. Green chillies – 3 or to taste
4. Ginger – ½ inch
5. Salt – to taste
6. Oil – 1 tsp

For seasoning:
1. Mustard seeds – ¼ tsp
2. Urad dal – ¼ tsp
3. Curry leaves – 4
4. Oil – 1 tsp

Chutney preparation:
Take a pan and heat with 1 tsp of oil.

Add the channa dal, green chillies and ginger.

Fry till they turn into golden yellow colour.

Remove from heat.

Allow it to cool.

Add the fried ingredients, coconut pieces and salt in a mixer grinder.

Grind to a fine paste.

Transfer into serving bowl.

In the same pan add 1 tsp of oil and heat.

Add mustard seeds and urad dal.

When they start to crackle add curry leaves.

Add this to the chutney and mix well and adjust salt.

Serve with idly, dosa, upma, etc…


Chilli chutney

Chilli chutney ingredients:
1. Onion- 1 (sliced)
2. Chilli powder – 1 tsp
3. Cumin seeds – ½ tsp
4. Tamarind paste – 1 tsp
5. Salt – to taste


Chilli chutney preparation:
Add all ingredients in a mixer jar.

Grind to a fine paste without adding any water.

Transfer into serving bowl.

Serve with idly, dosa, upma. With in 5 mins chilli chutney is ready.

Easy to prepare.


Coconut chilli chutney
SOUTH INDIAN CHUTNEY RECIPE

Coconut chilli chutney ingredients:
1. Fresh coconut grated – 1 cup
2. Chilli powder – 1 tsp or to taste
3. Cumin seeds – ½ tsp
4. Garlic flakes -3
5. Salt – to taste


Chilly chutney preparation:
Add all ingredients in a mixer jar.

Grind it to a fine paste with little amount of water.

Transfer into serving bowl.

Serve with Idly,Dosa, etc...


Coriander chutney
INDIAN CHUTNEY RECIPE

Coriander chutney ingredients:
1. Coriander – 1 bunch (chopped and washed)
2. Fresh coconut – ½ cup (grated)
3. Green chillies – 5 or to taste
4. Ginger – ½ inch
5. Tamarind paste – 1 tsp
6. Oil - 2 tsp
7. Salt - to taste

For seasoning:
1. Mustard seeds – ¼ tsp
2. Urad dal – ¼ tsp
3. Curry leaves – 4
4. Oil – 1 tsp


Chutney preparation:
Take a pan and heat with 1 tsp of oil.

Add chopped coriander leaves, green chillies and ginger.

Sauté for few mins.

Remove from the heat.

Allow it to cool.

Then grind with coconut, tamarind paste and salt.

Grind to a fine paste.

Remove from mixer jar and transfer into serving bowl.

In the same pan add 1 tsp oil and heat.

Add mustard seeds and urad dal.

When they start to crackle add curry leaves.

Add this to the chutney and mix well and adjust salt.

Serve withIdly, Dosa, Rava Upma, etc...


Ginger Chutney
Allam Pachadi or Inji Thogayal

Ginger Chutney ingredients:
1. Ginger – 2 inch piece
2. Onion – 1 chopped
3. Tomato – 1 chopped
4. Urad dal – 2 tbsp
5. Red chillies – 6 to 8
6. Coriander seeds – 2 tsp
7. Mustard seeds – 1 tsp
8. Cumin seeds – 1 tsp
9. Fenugreek – ¼ tsp
10. Curry leaves – 10
11. Tamarind paste – 2 tsp
12. Oil – 1 tbsp
13. Salt – to taste

Allam pachadi or inji thogayal Preparation:
Take a pan and heat with ½ tbsp of oil.

Add urad dal, red chillies, coriander seeds, mustard seeds, cumin seeds and fenugreek and curry leaves.

Sauté till they turn into golden yellow colour.

Remove from the pan and keep it aside.

In the same pan add the remaining oil and heat.

Add chopped ginger, onions, tomatoes and curry leaves.

Sauté till the tomatoes become juicy.

Remove form the pan and keep it aside.

Allow it to cool for some time.

Then add the sautéed ingredients except ginger, onion, tomato and curry leaves in a mixer grinder.

Make a fine powder without adding any water.

Then add allam or inji, onion, and tomato, curry leaves and tamarind paste to this.

Again grind it to a fine paste or your desired consistency.

Add little amount of water if required.

Transfer into serving bowl.

Add salt and mix well.

Serve with plain white rice and ghee.



Kandi Pachadi (Toor dal chutney)
South Indian Chutney Recipe

Kandi Pachadi Ingredients:
1. Toor dal – 1 cup to taste
2. Red chillies - 8 or to taste
3. Coriander seeds – 1 tbsp
4. Mustard seeds – 1 tsp
5. Cumin seeds – 1 tsp
6. Fenugreek seeds – ¼ tsp
7. Tamarind paste – 1 tbsp
8. Ginger – 1 inch piece
9. Garlic – 3 flakes
10. Oil – 6 tsp
11. Salt – to taste

Toor dal chutney or Thogayal Preparation:
Take a pan and heat with 4 tsp oil.

Roast the toor dal in low flame till they turn into golden yellow colour.

Remove from pan and keep aside.

In the same pan add 2 tsp of oil and heat.

Add red chillies, coriander seeds, cumin seeds, mustard seeds and fenugreek.

Roast on low flame till they turn into golden yellow colour.

Remove from pan and keep aside.

Allow it to cool for sometime.

Take a mixer jar and add sautéed ingredients except toor dal and make a fine powder.

Then add toor dal, ginger, garlic, salt and tamarind paste.

After grinding 2 mins add some water and once again grind it to a fine paste or your desired consistency.

Remove from mixer jar and transfer into serving bowl.

Toor dal chutney or thogayal is ready to eat.

Serve with plain white rice and ghee.


Onion Tomato Chutney
South Indian Chutney Recipe

Onion Tomato chutney Ingredients:
1. Onion – 2 sliced
2. Tomato – 2 chopped
3. Ginger – 1 inch piece
4. Garlic – 2 or 3 flakes
5. Red chillies – 2
6. Green chillies – 2
7. Tamarind paste – 1 tbsp
8. Salt – to taste
9. Oil – 6 tsp

Seasoning Ingredients:
1. Mustard seeds – ½ tsp
2. Urad dal – ½ tsp
3. Curry leaves – 6

Tomato Onion Chutney Preparation:
Take a pan and heat with 4 tsp of oil.

Add all the ingredients (except seasoning ingredients) and sauté for few mins.

Sauté till the tomatoes become soft and onion turns into light brown colour.

Remove from heat and allow it to cool for some time.

Then add the sautéed ingredients in a mixer grinder.

Grind to a fine paste or your desired consistency without adding any water.

Take another pan add 2 tsp of oil and heat.

Add mustard seeds and urad dal.

When they start to crackle add curry leaves.

Add this to the chutney and mix well and adjust salt.

Onion tomato chutney is ready.

Serve with idly or dosa.


Radish Chutney

ingredients:
1. Radish – 1 (medium size)
2. Onion – 1 chopped
3. Tomato – 1 chopped
4. Red chillies – 6 to 8
5. Coriander seeds – 2 tsp
6. Mustard seeds – 1 tsp
7. Cumin seeds – 1 tsp
8. Fenugreek – ¼ tsp
9. Curry leaves – 10
10. Tamarind paste – 2 tsp
11. Oil – 2 tbsp
12. Salt – to taste

Mullangi Chutney Preparation:
Take a pan and heat with 2 tsp of oil.

Add red chillies, coriander seeds, mustard seeds, cumin seeds and fenugreek and curry leaves.

Sauté till they turn into golden yellow colour.

Remove from the pan and keep it aside.

In the same pan add 1 tsp oil and heat.

Add chopped radish and sauté for 5 to 7 mins.

Remove from the pan and keep it aside.

In the same pan add 1 tsp of oil and heat.

Add chopped onions and tomatoes.

Sauté till the tomatoes become juicy.

Remove form the pan and keep it aside.

Allow it to cool for some time.

Now add the sautéed ingredients except radish, onion and tomato in a mixer grinder.

Make a fine powder without adding any water.

Then add radish, onion, and tomato and tamarind paste to this.

Again grind it to a fine paste or your desired consistency without adding any water.

Take another pan and add the remaining oil and heat.

Add mustard seeds.

When they start to crackle add the paste / chutney and salt.

Cook on low flame till the oil separates from the chutney.

Remove from heat and adjust salt.

Then transfer into serving bowl.

Mullangi chutney is ready.

Serve with idly, dosa and plain white rice.



THOGAYAL (PARUPPU THOGAYAL)
SOUTH INDIAN CHUTNEY RECIPE

Thogayal ingredients:
1. Onion – 1 sliced
2. Tomato – 1 sliced
3. Urad dal – ½ cup
4. Red chillies – 6 to 8
5. Coriander seeds – 2 tsp
6. Mustard seeds – 1 tsp
7. Cumin seeds – 1 tsp
8. Fenugreek – ¼ tsp
9. Ginger – 2 inch piece
10. Curry leaves – 10
11. Tamarind paste – 2 tsp
12. Oil – 2 tbsp
13. Salt – to taste.

Preparation:
Take a pan and heat with 2 tsp of oil.

Add urad dal, red chillies, coriander seeds, mustard seeds, cumin seeds and fenugreek and curry leaves.

Saute till they turn into golden yellow colour.

Remove from the pan and keep it aside.

In the same pan add 1 tsp oil and heat.

Add sliced onions and tomatoes.

Saute till the tomatoes become juicy.

Remove form the pan and keep it aside.

Allow it to cool for some time.

Then add the sautéed ingredients except onion and tomato in a mixer grinder.

Make a fine powder without adding any water.

Then add onion, tomato and tamarind paste to this.

Again grind it to a fine paste without adding any water.

Take another pan and add the remaining oil and heat.

Add mustard seeds.

When they start to crackle add the paste / chutney and salt.

Cook on low flame till the oil separates from the chutney.

Remove from heat and adjust salt.

Then transfer into serving bowl.

Serve with idly, dosa and plain white rice.


Urad dal chutney ingredients:
1. Urad dal - 1/2 cup
2. Onion - 1, finely sliced
3. Tomato - 1, finely chopped
4. Fresh ginger root - 2" piece
5. Tamarind - gooseberry size
6. Mustard seeds - 3/4 tsp
7. Cumin seeds - 3/4 tsp
8. Fenugreek seeds - 1/4 tsp
9. Dry red chillies - 4 or to taste
10. Coriander seeds - 1 tbsp
11. Oil - 1 tbsp
12. Salt - to taste

Ulundu thogayal preparation:
Take a pan and heat with 1/4 tbsp of oil.

Add mustard seeds, cumin seeds, fenugreek seeds, coriander seeds and red chillies.

Saute till they turn into nice golden yellow colour.

Remove from pan and keep aside.

Add 1/4 tbsp of oil in the same pan and heat.

Now add the urad dal and saute till they turn into light golde brown colour.

Constantly stir well. so that, they don't burn.Remove from heat and keep aside.

Finally add the remaining oil and heat.

Add sliced onions, chopped tomatoes, sliced ginger root and tamarind.

Saute till the onions become transparent and tomatoes become mushy.

Remove from heat and keep aside.

Allow them to cool for sometime.

First grind the sauteed mustard seeds, cumin seeds, fenugreek seeds, coriander seeds, red chillies and urd dal.

Make a coarse powder without adding any water.

Then add the sauteed onion and tomato mixture, salt and again grind to a coarse paste or your desired consistency.

Add water if required and check the salt.

Now your easy and tasty urad dhal chutney or dal pachadi is ready to serve.

This chutney goes well with plain white rice and ghee.

WHITE SAUCE

50g butter
1 1/2 tbs plain flour
2 tsp drained green peppercorns
2 cups (500ml) milk
Salt

To make sauce, melt butter in a small saucepan over a medium heat. Add flour and peppercorns. Cook for 1 minute, stirring constantly.
Gradually add milk, stirring until well combined. Cook for about 5 minutes, stirring often until sauce boils and thickens. Remove from heat.

MAKKAN PEDA

khova 1/4kg
maida 1/2kg
vanaspathi 100g
baking soda 10g
curd 1/4kg
sugar 2kg
cooking oil 1/2kg
cashews 100g
almonds 100g
grapes 100g
acroot 100g
melon seeds 1/4kg
cardamom 25g

make sugar syrup.
mix khova,maida,baking soda and curd and make into a dough
make small balls and flatten it.
stuff it with the assorted nut mixture and seal it.
round it up and again flatten it by hand and fry it on tawa on both sides.
put in the sugar syrup and allow to soak

ADIRASAM

2kg rice flour
3/4kg jaggery
10g cardamoms
ghee to fry

liquefy the jaggery over a heat source.
mix with rice flour.
pat into flat rounds with hand and fry in ghee.

Sweet soy and ginger fish

Ingredients (serves 4)
1/3 cup honey
1/4 cup reduced-salt soy sauce
2cm piece of ginger, peeled, grated
1 teaspoon sesame oil
8 small white fish fillets (such as snapper)
baby Asian salad greens, to serve
Method
Combine honey, soy, ginger and oil in a saucepan over medium heat. Cook, stirring, until marinade comes to the boil. Set aside to cool. Pour marinade into a ceramic dish.
Add fish to cooled marinade. Turn to coat. Cover. Refrigerate for 30 minutes.
Preheat a chargrill or barbecue on medium heat. Remove fish from marinade, reserving marinade. Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking. Place onto plates. Serve with Asian salad greens.


Sweet soy and ginger fish

PEPPER VADAI (மிளகு வடை)

மிளகு வடை
உளுத்தம் பருப்பு -200g
மிளகு -1தேக்கரண்டி
உப்பு -1/2 1தேக்கரண்டி
சீரகம் -1/2 தேக்கரண்டி
அரிசி மாவு -1 கரண்டி
பருப்பை 1 மணி நேரம் ஊற வைத்து கெட்டியாக நறநறவென அரைத்து கடைசியில் மிளகு ,சீரகம் இவற்றை சேர்த்து சிறிது அரைத்து ஒரு பாத்திரத்தில் எடுத்து கொண்டு அரிசி மாவு ,ஒரு கரண்டி நெய் இவற்றை சேர்த்து நன்கு கலந்து கொண்டு ஒரு சுத்தமான ஈர துணியில் விரித்து அதில் வடையை மெல்லிதாக தட்டி காய்ந்த எண்ணையில் போட்டு பொறித்து எடுக்கவும்



PEPPER VADAI
urad dal - 200g
pepper - 1tsp
salt- 1/2 tsp
cumin-1/2 tsp
rice flour - 1 spoon

soak the dal for an hour
drain the water and grind it coarsely.
add pepper and cumin and grind.
take the batter in a vessel and add rice flour and 1spoon ghee and mix well.
spread a clean cloth and take some of the batter.
make round balls from the batter and pat it flat on the cloth with palm.
fry the flattened vadas in oil.

EGG PEPPER CURRY

egg 5
small onion 15
garlic 10
tomato 4
salt to taste
oil as needed
grated coconut 1/4 cup
sombu 2tsp
cashew 10

finely chop onion garlic and tomatoes
grind coconut, sombu,pepper,cashews
boil eggs and pierce well with a fork or something sharp
or cut it in 1/2
heat oil in a kadai and saute mustard and pattai
add onion and garlic and saute for 2 more minutes
when the onion has sauted well add tomatoes and saute
add the coconut mixture and then add the eggs and salt
and mix well.

OATMEAL COOKIES

butter 1/2cup
honey 1/2cup
baking powder 1tsp
oatmeal 1 1/4cup
whole wheat flour 1 1/4cup
milk 3tbsp
salt 1/4tsp
cinnamon powder 1/2tsp
raisins 1/2 cup

mix butter,honey and milk
add in the cinnamon powder and salt
combine baking powder and flour and gradually add to the butter and honey mixture
drop by a rounded tablespoon onto a well greased baking tray and flatten with a fork dipped in cold water
bake in a pre heated oven at 180 degrees celsius or 350 degreee fahrenheit for 8-10mins or until golden brown

VEGETABLE CUTLETS

boil and mash 50g carrot,100g potatoes and 50g cabbage
add 100g gram flour and salt and make small balls with the mixture
fry these balls in oil and keep aside
in a kadai heat some oil and add 1onion finely chopped,4 green chillies,1tsp lime juice,1/4tsp pepper powder,1/4tsp coriander powder,1/4tsp turmeric powder and saute them.
add the vegetable balls and toss well
garnish with coriander leaves and serve

POTATO PAKORA(SENNA PAKORA)

2medium sized potatoes,
onions and green chillies
1tsp anardana powder
oil to fry the pakoras
4-5tbsp gram flour
a pinch of sodium bicarbonate
chopped coriander leaves
salt to taste
peel the potatoes and onions and chop them into very tiny pcs
chop the green chillies and mix
add the rest of the ingredients and
2-3tbsp of water and mix well to form a batter
which should be dry and not watery at all
divide into large portions and heat the oil and fry the big sized pakoras
drain and remove the excess oil
allow these pakoras to cool and then break them into small pcs
reheat the oil and fry these small pakoras on a low to medium flame till the pakoras are crispy and golden brown
serve hot with mint and coriander chutney

CRAB ROAST

clean the crab.
rub all parts of the crab with masala that has more pepper in it.
allow it to marinate and then steam it.
more pepper reduces the raw smell of the crab.
fry the crab pieces in oil.

(கடல் நண்டை சுத்தம் செய்து
மிளகு அதிகமாய் சேர்த்த மசாலா கலவையை
நண்டின் அனைத்து பகுதியுலும் பூசி
ஊற வைத்து வேக வைக்கவும் .
மிளகு பொடி அதிகமாக இருந்தால்
தான் கவிச்சை வராது .
அப்பளம் மாதிரி பொரித்தால் போதும் )

CRAB CURRY

crab curry

medium size crab 10 nos
brinjal(chopped) 1/4kg
green chilli 5
onion 3
tomato 4
ginger,garlic paste 3tsp
pattai,kraambu,sombu-3tsp
coconut milk of half coconut
turmeric powder 1/2tsp
chilli powder 3tsp
oil for sauting 100g
curry leaves and coriander leaves.
coriander seeds,pepper,dry chilli powder 2tsp
salt and water as needed

remove the shell and clean the crabs
heat oil in a kadai and saute pattai,kraambu,sombu powders
when it crackles, addd onion and fry till brown.
add ginger garlic and chilli pastes and mix well.
next add turmeric powder tomato,curry leaves and coriander
leaves and saute well.
when this mixture is cooked,add the cleaned crabs
and also the brinjals,coriander seeds,pepper.cry chilli powder
and stir well.
after some time add chilli powder and salt and
1tumbler of water and cover with lid.
after few minutes when the water has reduced add the coconut milk
when it starts boiling remove from fire
optionally can squeeze lime juice and mix the curry
serve with rice

POOSANI THUVAYAL(PUMPKIN)

pumpkin 1 pc,
urad dhal 1/4 cup
long chilli 4 or 5
salt, oil as needed
asafoetida, tamarind a little

cut the pumpkin slice into small pcs and saute till it is dehydrated,
roast the urad dal and chilli till golden brown.
when cool add salt and tamarind extract and asafoetida and pumpkin pcs and saute well and grind coarsely.

tip:
pumpkin helps to reduce body fat

PEERKANGAAI THUVAYAL

peerkangai 1/4kg
tamarind a little
salt as needed
mustard 1sp
asafoetida a little
kadala paruppu 1sp
urad dal 1sp
dry chilli 6
oil 1/4cup
chopped coriander 1/2 cup

peel the skin and dice the vegetable
heat oil in kadai and temper mustard,asafoetida, urad dal and when its golden brown drain off from oil and keep
in the same oil fry the dry chillies
add little more oil and fry the vegetable pcs
grind the fried vegetable,salt,tamarind,dry chillies together.
add the roasted dhal items one by one and grind
serve with rice

KAARA CHUTNEY

kaara chutney

coconut 1
dry chilli 8 or 10
big onion 1
lime extract 1tbsp
salt as needed
grind all ingredients

KHARA CHICKEN

1kg boneless chicken
3-4 dry chilli
2tbsp ginger garlic paste
1"pc cinnamon
2cloves
4cardamoms
1bay leaf
3tomatoes chopped
2medium sized onions cut into slices
1cup mustard oil
1tsp haldi powder
1tbsp coriander powder
1tsp roasted jeera powder
1tsp garam masala
salt to taste
chopped coriander leaves

remove the seeds from the red chillies and leave these whole(if you want a spicy chicken do not remove the seeds)
heat half the portion of the oil in a thick bottomed pan.
add the whole spices and allow to splutter.
add the chicken pcs and cook over a medium flame, till all the water has evaporated, remove and keep aside
in the same kadai, add the remaining oil and also add the onion and fry till golden brown.
mix in the ginger garlic paste and fry for another 2mins
lower the flame and mix in the chicken pcs
add the spices and the tomatoes.
continue to cook in medium flame, stirring from time to time till a fine aroma arises.
add about half a cup of water and cover with lid and cook over a low flame till the chicken is tender
serve hot with parathas.

CHICKEN WITH CARROTS AND PEAS GRAVY

250g boneless chicken cubes
200g fresh peas
125g carrot(chopped)
1 medium onion(coarsely chopped)
2tomatoes
2garlic pods crushed
1 1/2tbsp tomato puree
1tbsp coriander(ground)
1/4cup chopped coriander leaves
1/4tsp all spice powder
1cup chicken stock
1tbsp olive oil
1tbsp lime juice
2 pinches of chilli powder
2pinches salt
2pinches pepper


heat oil and fry onions till translucent
add garlic and fry for another minute
mix in ground coriander powder, chilli powder and mixed spices
add chicken pcs and continue to fry on medium flame for firther 3-4 mins
lower the flame and add tomatoes,puree and lime juice and chicken stock
brig gravy to boil and add carrots and salt and pepper
cook covered over low flame for further 6-7mins till the carrots are tender
mix peas,chopped coriander and cook for 2-3mins more till chicken pcs the vegetables are tender
and the gravy has thickened
add salt,pepper and serve hot with rice

CHICKEN LEGS

2 chicken legs
1tbsp salt
1tbsp vinegar
10g ginger garlic paste
10 green chillies
100g coriander leaves
25g mint leaves
juice of half a lime
50g hung curd
2tbsp oil

first make some slits in the chicken leg and then add 1tbsp of salt and vinegar and 1tbsp ginger garlic paste and leave so for an hour
take coriander leaves, mint, green chillies and make paste
add hung curd, lime juice,salt, ginger garlic paste and 1tbsp oil to this paste
apply the batter to the chicken legs and fix on skewer and put in tandoor or cook it over at 100deg celsius for 10-15mins
serve with onion and mint leaves

CHICKEN KURMA

ginger 20g
garlic 10g
pattai,krabmu,cardamom 10g
khuskhus 50g
jeeragam 5g
sombhu 5g
coriander 10g
small or big onion 50g
chilli powder 2 spoons
oil 50 ml
salt
grated coconut 1 full
coriander leaver as needed

grind ginger and garlic to a paste
take half of it and saute in a kadai with a little oil
when it is golden brown put chopped onions,
then add the roasted khuskhus,jeeragam, sombhu, coriander and add the remaining ginger, garlic paste and onion and saute.
add water as needed and allow to heat.
put the chopped chicken pcs and allow to cook
when it has boiled well put ginger garlic paste and mix it well
lastly add the coconut extract
allow to boil lightly and remove from fire