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

CHICKEN KOFTAS

minced chicken 500g
big onion 1
egg(white) 1
garam masala powder 2tsp
coconut 1/2
coriander powder 2tsp
marinate the chicken in a mixture of ginger garlic paste, chilli, salt and turmeric powder.
add egg white nd mix like batter and make balls.
heat 1tbsp oil in a kadai and add chopped onions.
then add coriander powder, coconut and saute well
add 2 tumbler of water and add salt
when it has boiled well reduce the flame to medium
add the chicken koftas one at a time and turn over gently without breaking them.
cover cook till the koftas are cooked and garnish with coriander leaves and serve

CHICKEN GRAVY

1kg chicken
50gg ginger garlic paste
250g onion paste
250 curd
salt to taste
turmeric powder
1tsp coriander finely chopped
50g green chilli

fry green chillies and make paste of half of them
slit remaining half and keep aside
cut chicken for curry and fry till golden brown
take curd, add coriander, turmeric powder, onion, chilli pastes and salt
add ginger garlic paste to fried chicken
roast on low flame till the water evaporates
add 500ml oil and curd mixture and cook till gravy thickens
add water adjusting the consistency as needed
remove and add fried chillies and cover

CHICKEN CURRY

boneless chicken 1 kg
oil 25g
ginger garlic paste
pattai 1g
lavangam 1g
krambu 1 g
green chilli 8
tomato 250g
onion 250g
chilli powder 3spoons
salt as needed
coriander powder 4 sp
turmeric powder 1tsp
seeragam powder 1tsp
heat oil in a kadai and saut pattai, lavangam, krambu, and onions.
add ginger garlic paste
add chilli, tomatoes and allow to cook
when it has sauted well enough add masala powders and add the chicken pcs and allow to cook.
add some water.
when the chicken is cooked remove the curry from fire and pour some lemon extract and mix

CHICKEN CURRY

boneless chicken 1 kg
oil 25g
ginger garlic paste
pattai 1g
lavangam 1g
krambu 1 g
green chilli 8
tomato 250g
onion 250g
chilli powder 3spoons
salt as needed
coriander powder 4 sp
turmeric powder 1tsp
seeragam powder 1tsp
heat oil in a kadai and saut pattai, lavangam, krambu, and onions.
add ginger garlic paste
add chilli, tomatoes and allow to cook
when it has sauted well enough add masala powders and add the chicken pcs and allow to cook.
add some water.
when the chicken is cooked remove the curry from fire and pour some lemon extract and mix

CHICKEN CHEESE MASALA

chicken 750g
cheesew 100g
butter 3tbsp
tomato extract 3tsp
big garlic 1
chilli powder 1/2tsp
ginger 1pc
salt as needed

make ginger garlic paste
rub on the chicken pcs and leave to marinate for 30minutes
heat oil in a kadai and melt the butter.
add the chicken pieces and allow to cook for 20minutes
when the chicken is cooked,add cheese, tomato juice,
chilli powder and salt, and toss well
cook in low flame for 15minutes.

BLACK PEPPER CHICKEN

flesh of chicken wings 200g
ginger garlic paste 2 tbsp
green chilli 1
big onion 1
corn flour 2tbsp
maida 2tbsp
pepper powder 3tbsp
salt as needed
egg 1
soya sauce a little
ajinimoto 1 pinch

chop onions and chillies and mix with corn flour,maida, pepper powder and salt.
add egg, soya sauce, ginger garlic and beat well
add chicken pcs
mix well and fry in boil
fry onion, soya sauce and ajini moto in a little oil and add the chicken pcs and fry

SPONGE CAKE

maida 200g
sugar 200g
eggs 6
soft gel 20g
baking powder 5g

beat all the above ingredients by hand to a frothy batter
pour this into a greased vessel and cook over medim flame for 20 mins

PUDDING CAKE

milk 1/4l
egg 3
sugar 50g
vnilla ice cream 25g
cocoa powder a little
sponge cake- thin horizontal slice

beat milk, eggs and sugar together nicely and then add the cocoa powder and beat well
take a vessel and grease the insides with dalda and pour the egg batter into the vessel
over the batter place the sponge cake and press it till it is completely immersed in the batter
sprinkle cashews and almonds over this
close this vessel and keep it in a vessel containing only a small amount of water and cook over a high flame
after 10mins reduce to low flame and continue cooking for 30mins

EGGLESS PINE APPLE TRIFLE

vanilla sponge cake 18"
pine apple slices 1small can

for the custard:
milk 400ml
corn starch 6tsp
castor sugar 1cup
fresh cream 200g
pine apple essence 1tsp
pine apple syrup as needed

chop the pine apple slices
slice the cake into two layers
mix corn starch with a little warm milk and add to the remaining milk along with the sugar and bring it to a boil
stir constantly to avoid lumps
reduce the flame and cook till the mixture thickens and take it off the flame
cool and add pine apple syrup to it
whip cream and add to the custard along with the essence
put some of the custard in a serving dish and arrange half of the cake on it
sprinkle a little syrup over the cake, scatter half of the chopped pine apple bits on top then add the rest of the cake
sprinkle the last of the syrup over this
add the rest of the custard and decorate as desired with pine apple slices and cashews

EGGLESS ALMOND CAKE

butter 3/4cup
whole wheat flour 2 1/3cup
salt 1/3tsp
cloves 1/4 tsp powdered
cinnamon 1/2tsp powdered
lemon juice 1tsp
honey 1cup
sugar 1cup
baking soda 1tsp
vanilla essence 1tsp
nutmeg powder 1/4tsp
lemon peel 1/4tsp
yoghurt 1cup
almonds 3/4 cups

chop half a cup of almonds
seive the flour with baking soda and salt
set aside
cream together butter and sugar until light and fluffy
add to it the flour mixture ,cinnamon powder, cloves powder, nutmeg powder, lemon peel,lemon juice, honey and vanilla.mix well.
add in the yoghurt and chopped almonds, mix thoroughly until well blended.
pour the batter in a well greased cake tin
put the reserved whole almons on top for decoration
bake in a pre heated oven at 180 degree celsius or 350 degree fahrenheit for 45mins or until a skewer inserted in the center of the cake comes out clean

COCONUT AND STRAW BERRY CAKE

225g flour
1 1/4tsp baking powder
1cup thick curd not sour
140g sugar
115g melted butter or sunflower oil
5-6strands of saffron soaked in 3tbsp of luke warm milk
1cup freshly grated coconut
50g raisins
50g blanched almonds cut into small pcs
2pinches of salt

topping:
strawberry sauve

sift together the salt, baking powder and maida.
grind the sugar in a mixer and then blend together the curd and the oil
also mix in the fresh coconut and blend well to obtain a smooth mixture
gradually mix this mixture into the maida stirring to ensure that no lumps form.
fold in the saffron, raisins, almonds into the mixture to form a soft dough of dropping consistency
spoon the mixture into an oven proof cake tin and level the surface with a knife
bake in a pre heated oven till a skewer comes out clean when inserted in the center.
the baking should take around 35-40mins when baked at 180 degrees celcius
top the cake with butter scotch sauce and decorate with fresh fruits or cake decorations

CARROT CAKE

carrot 400 or 450g
cashew 350g
or cashew 200g and almonds 150g
egg 8
flour 150g
icing sugar 200g
cardamom essence 1tsp
baking powder 1/2tsp
dry grapes 100g

1.break eggs and take the white and yellow yolks seperately
beat the yellow yolk with 100g icing sugar to a creamy consistency
to this batter add grated carrots and cardamom essence and the dry grapes and beat
2.mix 100g icing sugar with white yolk and beat to a creamy consistency
3.sift the flour and baking powder together
4.mix the carrot mixture of 1. and flour
mixture of 3.
5.to this add white yolk mixture of 2.
6.pour this batter into a cake tin and bake
for 30mins at 180deg celsius of heat
serve hot with orange sauce

PAAL KOZHUKATTAI(TAMIL)

pacharisi 1 aazhakku
coconut 1
jaggery 1/2kg
cardamom 50g
milk 1/2 liter

soak the rice and grind it to a thick paste
grind coconut and cardamom seperately and keep.
put jaggery in water till it sinks well in it,heat it in stove and allow to dissolve and drain
put this jaggery in a heavy bottomed vessel and add 1/2l water and allow to boil
now squeeze the rice paste through a holed spoon over the boiling jaggery mixture.
the small balls along with the jaggery mixture will thicken
add the coconut and cardamom paste over it.
pour 1/2 liter milk onto it and after it boils remove from fire

MITHI SEVAI(PUNJABI)

mithi sevai
(punjabi)

200g sevai
150g sugar
400ml water
1/2tsp cardamom powder
4tbsp ghee
dry fruits

heat the ghee in a kadai
lower the heat and add the vermicelli
fry over a low flame stirring from time to time till the vermicelli attains a golden brown color
add the water to allow it to boil and the vermicelli to cook in the water
when most of the water has been absorbed, add the sugar and stir gently
continue to cook over a low flame till the sugar has mixed well
serve with fried potatoes garnished with dry fruits

to make the fried potatoes just peel and cut the potatoes and deep fry in oil till golden brown

sausage and cheese wraps

sausage and cheese wraps

10-12 maida roti or left over roti

filling:

3-4lettuce leaves
4-5 sliced chicken sausages
1/4cup grated cheese

spread:

2tbsp peanut butter
1tsp chilli sauce
1tsp chaat masala

salad:

1sliced cucumber
3-4 tomato wedges
3-4black olives

prepare the wrappers first and keep aside
to prepare the filling, saute the sliced sausages in 1tbsp of oil and remove and keep aside
for the spread mix in the peanut butter with the chilli sauce and the chat masala
mix well and apply on the wrapper
spread some lettuce leaves over and arrange the sausages and grated cheese over and roll up
serve immediately with tomato/chilli sauce

LOLI(PUNJABI)

loli
(punjabi)

250g wheat flour
125g sugar
100ml water
3tbsp ghee
ghee or oil for shallow frying
melt the sugar and add the water to make a syrup
knead the flour with this sugar syrup and the ghee to form a thick and hard dough
divide it into large portions
take a fist size lump of dough and roll into a 5" diameter circle with the help of a rolling pin dusting with flour, if required
the dough will be rolled out to about 1/2" in thickness
make light criss cross insertions with a knife on the surface of the rolled out dough
heat a tava(griddle) and shallow fry the loli on a very low flame adding ghee from time to time and cooking the loli on both sides till it is crisp cooked well inside and on both sides
to get the best taste this loli is cooked on a very low flame though it is time consuming
serve hot or cold with pickle

KARAMANI ADAI

200g pacharisiyai kalaindhu,ularthu kollungal
ularndha arisiyai mixieyil potu mavaga araithu kollungal
indha mavai vanaliyil potu varuthu eduthu kollungal
25g karupu karamaniyai venneeril oora vayungal.2mani neram kara mani oora vendum
1/2moodi thengayai thuruvi kollavum
innoru moodi thengayai pallu pallaga narukki vaithu kollavum
2tumbler neerai oru vanaliyil vitu kodhika vidavum
poditha 200g vellathai thoovi karaikkavum
idhodu oora vaitha karamani, thengai thuruval,thengai pall ivatrai serkavum
mavaga araithu vaithirundha arisiyai thoovi mella kilarungal
katti thatti kollamal, urundayaga aagamal, midhamana sootil kilari vidavum
neer vatru padhamaga vandha piragu indha kalavayay vadai thatuvadhu pola vaazhai ilail thatti idli vega vaipadhu pol vega vaithu eduthu kollungal

WAFFLES- BELGIAN CUISINE

waffles
(belgium)

1cup flour
1cup milk
2eggs
1tsp vanilla essence
1/2cup sugar
4tbsp melted butter.

make a smooth batter with flour,milk, eggs, vanilla essence and sugar. keep aside for one hour.
heat a waffle iron.grease well with melted butter. pour a ladleful of the prepared batter.the batter will spread and take the shape of waffle iron.
cook for about 3-4mins till golden.
take them to serve.
served best with melted butter sprinkled icing sugar and/or honey.

QUICK TOSS ITALIAN NOODLES

1pkt chinese noodles
2-3 tbsp olive oil
1tsp garlic(chopped)
1tbsp onion(chopped)
1/2cup tomato puree
2tomatoes(chopped)
1tsp mixed herbs
10-12 mushrooms sliced
4tbsp american corn
1tsp chilli flakes
2tbsp sliced black olives
2tbsp sliced green olives
1/2cup grated cheese
2tbsp vinegar
2tbsp pesto sauce

for garnishing:
2tbsp sliced nuts

boil the noodles in plenty of water to which a tsp of oil and some salt has been added.remove once the noodles are just done and refresh with cold water.

to prepare the pesto sauce:

heat oil in a pan, add in the garlic and onion and saute for few seconds. add in the tomato and puree and herbs and mix well.add in the vinegar and half the olives and mushrooms and corn.cook for another six minutes and remove.
toss the noodles seperately in olive oil and addition of some more herbs can be done.finally mix in the noodles and the sauce and serve hot in a pasta plate and garnish with sliced olives and cheese.

chef's variation:

try a similar dish with a combination of assorted vegetables and sauce made with tuna fish and cheese.
broccoli and baby carrots can also be a part of the plate.
garnish for the color combination.

VELLAI(WHITE) KOZHUKATTAI

vellai kozhukattai
ulutham paruppu 100g
pacharisi 300g
pepper 1 tbsp
jeeragam 1tbsp
salt, oil as needed
green chilli 6
ginger and curry leaves a little

clean and sun dry the rice and get it powdered and sift it and keep
soak the urad dal in water for some time and grind it like for making idlis.
add the powdered rice to this dhal batter
add salt to it and leave it covered for 30 minutes
then add the ginger, green chilli, curry leaves(all finely chopped) and keep.
further add pepper, jeeragam and mix well.
heat oil in a kadai nad pour the batter with a small spoon, turn it over and allow to fry till golden brown

PANCAKES WITH MAPLE SYRUP

1cup flour
1cup milk
1egg
2tbsp sugar
2tbsp melted butter or oil
maple syrup as an accompaniment

make a smooth batter with flour,milk,eggs, sugar and water. keep aside for 10mins.
heat a frying pan.add a ladleful of butter.swirl the pan around to make large round out of the batter.( the batter spreads all over the pan).
add a tbsp of butter or oil from the sides.fry on both sides till golden brown.
make similar pancakes using the whole batter.
drizzle maple syrup and serve

PEPPER AND SEA FOOD BROTH(SWISS)

1tbsp butter
1tsp garlic chopped
1tbsp onion
1/2cup prawns
1cup diced boneless fish
1tsp mixed herbs
1tsp chilli flakes
1/2diced carrots
1/4cup green peas
1/2cup diced capsicums
2tbsp vinegar
1/2cup tomato puree
3cups fish stock
2tbsp cream
1/2cup grated cheese
salt and pepper to taste

heat butter in a pan, saute the garlic and onion for a few seconds and in the carrots and peas, prawns and fish and add into the stock, salt, pepper to taste,tomato puree and herbs
further add chilli flakes and vinegar and bring to a boil simmer fot 10mins
add in a little cream and serve hot.
garnish with grated cheese and parsley

chef's variation:

a similar soup can be made with only vegetables of ur choice.
boiled chicken can be used for a non sea food choice

THANJAI KADAPPA(TANJORE/THANJAVUR)

payitham paruppu 2cup
big onion 1
big tomato 1
oil a little
jeeragam 1 tsp
slit chillies 4
chilli powder 1tsp
turmeric powder 1tsp
curry leaf, coriander leaves as needed
boiled and finely chopped potato 1cup

heat oil and temper mustard, jeeragam,curry leaves, green chillies and add onion
when the onion is browned add tomato and saute.
roast and cook the dhal it till its mashable by hand in a heavy bottoomed vessel over low flame.
add this to the tomato mixture and add chilli powder and cover it.
when the ingredients blend well and a good aroma rises, sprinkle the potato pcs.
after some time sprinkle coriander leaves and remove from fire.

SEMIA IDLIS

semia idli

cashew-50g
mustard 1tsp
urad dal 1tsp
jeera a little
asafoetida a small pc
sevai 250g
ravai 1 aalaaku
curd 1/4padi
salt, green chillies. ginger, curry leaves

roast cashews,mustard,urad dal,jeera,asafoetida till reddened
roadt sevai and rava till golden
mix salt, green chilli, ginger, curry leaves with curd and add all the roasted items
leave to soak for 1hours
then pour it in idli holes and steam them
serve with coconut chutney

BLINI-RUSSIAN

1cup flour
7g yeast
1/2cup milk
a pinch of sugar
salt to taste
make a smooth batter with all the above ingredients using water. keep aside for 30mins to let the batter rise.
heat a pan.add a ladleful of batter and fry on both sides like a pancake.
serve hot best with sour cream and caviar or smoked salmon

NOODLES-PAD THAI(THAI STYLE)

pad thai
(thai style noodles)

1pkt rice noodles
1tbsp chopped garlic
1cup prawns, shelled and deveined
1egg beaten
2tbsp cubed paneer or tofu
2tbsp roasted peanuts
1tsp sugar
1tbsp soya sauce
2tbsp fish sauce
2tbsp tamarind juice

soak the rice noodles in water for 15-20mins. drain and keep aside.
heat oil in a large wok. add the beaten eggs. scramble and remove. in the same oil add garlic.fry till golden.
add the prawns,cook till it turns pink.set aside.
in the same wok, add the noodles, tofu or paneer,peanuts, sugar, soya sauce, fish sauce, tamarind juice.cook for 4-5mins.
return the prawn and egg mixture to the noodles, mix well.serve hot

NOODLES- LASKA(MALAY)

laska(malaysian style noodles)
1cuo rice noodles(cooked)
1tsp samba oelek
(indonesian chilli paste)
if unavailable use red chilli and garlic chutney
6-8 medium sized prawns
1tsp curry powder
1tsp yello curry paste
4-6kaffir lime leaves or normal lime leaves
2tbsp oil
2cups coconut milk, fresh or ready made

heat oil in a pan.add the yellow curry paste and the curry powder
mix well,add coconut milk,lime leaves and prawns
bring to a boil.
in a large bowl place the boiled noodles,
pour over the prepared mixture. add sambal oelek on top and serve

ROTI UPMA

rotti-4-5pcs
mustard 1/2tsp
ulutham parupppu-1/2tsp
red chilli-3
onion-2
salt-1/2tsp

tear the rotis into small pieces.
hear oil in a kadai and temper the mustard, dhal(paruppu),chilli.
add finely chopped onions and salt and saute
add 2spoons of water.
when the onion is cooked add the roti pieces and mix

MIXED VEGETABLE TORTAS(SWISS)

2boiled and mashed potatoes
1/4cup grated carrots
1tsp garlic(chopped)
1tbsp oil
1/4cup cabbage(chopped)
1/2green capsicum(chopped)
1tbsp spring onion greens(chopped)
2 eggs
salt and pepper to taste

sauce:
1 cup tomato ketchup
2tbsp sring onions(chopped)
1tsp celery(chopped)
1dash tabasco sauce

mix all the sauce ingredients to get the sauce.

for tortas:

in a bowl mix together the boil and mashed potatoes.
saute the garlic, carrots, cabbage and capsicum in the oil for 3-4mins and add salt and pepper to taste.
remove and mix with the potatoes
add in some flour if required and the eggs
heat 1tsp oil in a tava or non stick pan and spoon over 2tbsp of the mixture to cook on both sides for 3-4mins until nicley browned.
remove and serve hot with the sauce.

RAAGI ADAI + POOSANI THUVAYAL(PUMPKIN SIDE DISH)

RAAGI ADAI

raagi flour 2cup
tamarind extract as needed
green chilli 5 or 6
asafoetida a little

boil tamarind extract and add asafoetida and salt.
finely chop chillies and add to the extract
add the ragi flour without forming lumps and mix well.
make flat dosas with this batter and cook on tawa on both sides.
optionally can add chopped onions to the ragi batter.

POOSANI THUVAYAL(PUMKIN SIDE DISH)

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
ragi prevents fate deposition

MIXED VEGETABLE CAKES WITH HERBED SAUCE

2cups boiled and mashed potatoes
1grated coconut
10-12 sliced french beans
1/4cup green peas
1capsicum(chopped)
1 tsp garlic(chopped)
1tsp green chillies( chopped)
1tbsp corn flour
1tbsp maida
1egg
oil to fry
salt to taste

combine all the vegetables together into a bowl and mix well
aff in the seasonings and flavorings as desired and using the corn flour and maida and make a nice firm mixture and shape the same into any desired shape.
coat with bread crumbs and deep or shallow fry until golden brown
remove and serve with herbed sauce


herbed sauce
1cup tomato ketchup
1tbsp chopped spring onion greens
1tsp mixed herbs
1tsp chat masala powder
a dash of tabasco sauce

saute the spring onion greens in 1tbsp olive oil and mix into the tomato ketchup and chat masala and tabasco and herbs, mix well and serve warm

chef's variation:

try a similar cake with boiled mashed chicken or soya bean kheema for the high protein foods

CROISSANTS(FRANCE)

2cups plain flour1tsp salt
1tbsp sugar1cup milk
15g fresh yeast1cup butter
1 egg beaten

mix the flour, sugar and salt into a large bowl.
make a well in the center.
heat the milk to luke warm temperature.
pour into the well along with the yeast
work to a smooth and elastic dough.
the process will take about five minutes.
cover it with a cloth and let it rise for about an hour.
when the dough is well risen, incorporate all the butter in the dough.
cover with a plastic wrap, and chill it in the refrigerator for about 30minutes.
take out the dough and roll it into a very large(approx 2ftx1 1/2ft) rectangle.
take a triangula template
cut out triangular shapes from the entire rolled out dough.
roll each triangle(dough) up starting with the wide size first to form a crescent. this creates the croissants.
place the croissants on a baking sheet.
lightly brush with the beaten egg.
let it rise for about 30minutes,till double in size.
bake it in a 200cent.
preheated oven for about 15-20minutes or till golden, brush melted butter on top. best served hot with butter and jam.

PARUPPU KEERAI ADAI

arisi 2 alakku
ulutham paruppu 1/2alakku
kadali paruppu 1/2alakku
vatral 10
thengai 1/2moodi
uppu, malli ilai, karuveppilai
paruppu keerai 1kattu
peria vengayam 2

mudhalil arisi, paruppugalai nangu kalaindhu 1 mani neram oora vaikkavum
pin adhudan thengai, vatral serthu kora korapaga araikavum
araitha mavil podiyaga arindha vengayam,parupu keerai, karu vepilai, malli elai, uppu serthu nangu kalakavum
pin thosai kallil ennai ootri satru kanamana thosaigalaga ootri edukavum
ellu milagai podi thottu saapidalam

COTTAGE CHEESE ROLLS WITH MEXICAN SALSA

wrappers:
10-12 flour tortillas

spread:
1/2cup mayonnaise
2tbsp cream cheese
1/2tsp paprika
1/2tsp mixed herbs
1tbsp red chilli sauce

filling
1/2 cup shredded cabbage
1/2boiled mashes kidney beans
1/4 juliennes of red,green,yellow capsicums

mexican salsa:
2tbsp olive oil1tsp garlic(chopped)
1small onion(chopped)
3tomatoes(chopped)
1/2cup tomato puree
1/2tsp mixed herbs
1tsp paprika
2tbsp sliced olives
2tbsp vinegar

prepare the filling,
shred the cabbage,
boil and mash the beans,
cut the peppersprepare the salsa,
heat oil add in the garlic, onion, tomatoes, puree,herbs,paprika,vinegar,salt and pepper to taste
simmer for 4-5mins add in the sliced olives,
check for salt and removeto assemble the wrap,
take each tortilla wrapper and spread the mix of mayonnaise and cream cheese over it and then sprinkle the lettuce and the beans and pepperfinally spoon over some salsa and roll it up
serve some salsa seperately as well

chef's variation:poached prawns in hot garlic sauce can be an ideal choice as wellsprouts and paneer can also be used

PIDI KOZHUKATTAI

pidi kozhukattai

pulungal arisi 500g
grated coconut 1
mustard, kadala paruppu, ulutham paruppu
a little of each
chopped ginger, green chilli, curry leaf, a little

soak and clean the rice and grind it to a coarse paste.
heat oil in a kadai and add mustard, kadala paruppu, ulutham paruppu,grated coconut, ginger, chilli, curry leaf and saute well
add the rice batter and mix well for some time.
when it thickens, make small balls and place in idli pans and cover cook it

MASALA APPAM

masala appam

urad dal 100g
pacharisi maavu 300g
kadala maavu 100g
chilli powder 2tbsp
green chilli 6
kadala paruppu 1/2 cup
salt,asafoetida, oil, curry leaf as needed

soak the dal and grind to a fine paste
add the rice flour,gram flour, chilli powder,salt and mix to an idli batter consistency.
leave it covered for 30mins
soak the kadala paruppu, drain the water and add it to the above batter.
finely chop the green chillies, curry leaves.
temper mustard, urad dal and add chopped chillies and curry leaves and asafoetida and add this mixture to the rice batter.
heat oil in a kadai and pour the batter in small amounts with a small spoon and fry on both sides.
poke 2,3 places and allow to cook and then take it out of oil and allow the oil to absorb

KAARA APPAM

kaara appam

payitham paruppu 1/4kg
dry chilli 6
lime 1/2
maida 1/2kg
dalda 1 tbsp
oil, asafoetida as needed

soak the dhal.
add the dry chilli and grind it coarsely
add salt and leave it covered for 30mins
saute mustard, urad dhal,
add the payitham paruppu batter and mix well
add asafoetida and lime extract and mix well and remove from fire.
when it cools a bit, make small balls with it.
sift the maida, and add dalda,salt and make a dough with it.
make maida balls,put a hole in it and stuff it with the dhal masala mixture, and seal the hole
flatten the stuffed ball well
heat oil in a kadai and fry these like pappad on both sides till golden brown

MIXED RICE RECIPES-NON VEGETARIAN

1.MUTTON BIRIYANI

2cups basmathi rice
1/4kg mutton pcs
1/2cup diced tomatoes
1/2cup onions(cut lengthwise)
8 green chillies
1tbsp ginger garlic paste
sombu,lavangam,pattai a little of each
4 cardamoms
1/4tsp powdered pepper
1/4cup ghee
salt and mint leaves as needed

soak rice for 30mins and wash.
heat ghee in kadai and saute lavangam,pattai,sombuadd the onion, chillies and saute well.
add tomato,ginger garlic paste and saute well.
then add the mutton pcs and add water as neededallow to cook.
when its cooked add rice and add 3cups water andcook in low flame.
when the water has dried add mintleavesserve with onion raitha.


2.LEBANESE CHICKEN AND RICE

100g minced meat
200g chicken breast
1medium onion finely chopped
3 pods garlic crushed
3/4 cup long grained rice
3tbsp olive oil
1tsp cinnamon powder
1tsp red chilli powder1tsp all spice powder
1 1/2 cup chicken stocksalt

wash rice and keep asideheat oil and fry the chicken till it is golden brown on both sides
remove and keep aside
in the same oil fry onions till translucent
add crushed garlic and minced meat and fry over lowe flame for 7-8mins
mix spices and continue to cook for further 3mins
mix in the rice gently into the minced meat taking care that spices mix mixes well into the rice
add stock and mix well
transfer to a baking dishplace fried chicken
cover with aluminium foil and bake at 180deg celsius for 20mins or till rice is done and stock is seperated


3.PAELLA(RICE - SPANISH STYLE)

2cups arborio rice or basmathi rice,
soaked1cup shelled and deveined shrimps
1tsp saffron strands
1onion finely chopped
2garlic cloves minced
5cups chicken stock
2tbsp vinegar
1tsp paprika
4tbsp olive oil

heat oil in a pan.
fry the onions.
add garlic.
add the chicken stock,vinegar, paprika and saffron.
bring it to a boil.
soak the rice for 15mins and drain,
add to the boiling stock.
cook till half done.
add the chicken pcs, prawns.
cover and cook till the liquid disappears and the chicken is cooked.
serve hot

CHICKEN- AUSTRIAN STYLE(WIENER SNITZEL)

4chicken breasts boneless
(traditionally pork or veal is used)
200g bread crumbs
2eggs beaten
200g flour
oil to fry
salt and pepper

flatten the chicken breasts with a steak hammer.
season the flour with salt and pepper.
keep the flour, eggs and bread crumbs ready side by side
coat the chicken pcs first in seasoned flour then dip in the eggs and finally coat in the bread crumbs
deep fry schnitzel till golden brown