meen kuzhambhu ( fish curry )

Ingredients:
-------------
Fish - Tilapia/snapper slices
Tamarind - 1 small lemon size
Turmeric - pinch
Chilli powder - 2 tsp
Coriander powder - 1 tsp
Vadagam ( mustard, urad dhal, fenugreek, cumin )
Onion - 1
Tomato - 1
Garlic - 5 cloves
Pepper corn - 1 tsp
Fenugreek - 1/4 tsp
salt
oil

1. Dry Roast Pepper corn, fenugreek and powder it
2. Mix turmeric, chilli powder, coriander powder, salt in tamarind water.
3. In a wok, add oil and vadagam.
4. Saute onion, garlic, tomato.
5. Add tamarind mixture and cook well.
6. Add fish slices and cook for 10 mins.
7. Add the roasted pepper, fenugreek powder and give a slight stir.
8. Turn off the flame immediately.

Pheni Payasam

Ingredients:

------------

Pheni - 1 cup

Water - 1/2 cup

Milk - 2 cups

Sugar - 1 1/2 cups

Ghee - 5 tsps

1. Add ghee in a saucepan and slightly fry pheni.

2. Add water, milk and allow to boil.

3. When the mixture thickens, add sugar

4. Allow to cook for 5 mins.

Pancake

Ingredients:
-------------
All purpose flour - 1 cup
sugar - 1/2 cup
baking powder - 1 tsp
egg - 1 beaten
butter - 2 cubes
milk - just enough to make batter
salt - 1 tsp

1. In a bowl, combine flour, baking powder, sugar, salt and whisk
2. Add melted butter, egg, milk and whisk till the batter thickens.
3. Spread butter on a hot pan and scoop pancake batter.
4. When it starts to bubble on top, flip the pancake and cook till golden brown.
5. Serve with maple syrup.

Lemon Rice

Ingredients:
--------------
Rice - 1 cup
Lemon - 2
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Channa dhal - 2 tsp
Green chilli - finely chopped
ginger - finely chopped
Roasted Cashewnuts
Hing
Salt
Turmeric
curry leaves

1. Squeeze lemon juice in a bowl
2. Add hing, turmeric, salt to it and keep aside.
3. In a wok , fry mustard, urad dhal, channa dhal, curry leaves, green chilli and ginger.
4. Add the lemon juice and switch off the flame in ~ 1 min
5. Finally add the roasted cashewnuts.

Masal vadai

Ingredients:
-------------
Channa Dhal - 1/2 cup
Toor Dhal - 1 tsp
fennel seeds - 1/2 tsp
green chilli - 2
red chilli - 1
ginger
salt
Onion - finely chopped
cilantro - finely chopped
curry leaves - finely chopped

1. Soak dhal in water for ~ 1 hr
2. Blend fennel, chillies, ginger.
3. Add dhal to the above and blend coarsely.
4. Add onion, cilantro, curry leaves, salt to the above mixture and mix well.
5. Make as small vadas and deep fry in oil.

Eggplant Parmesan

Eggplant Preparation
----------------------
Eggplant - 1
Egg - 2
Breadcrumbs
Salt

1. Slice Eggplant
2. Beat the egg with salt and pepper.
3. Dip the eggplant in egg and dredge with breadcrumbs
4. Fry in olive oil.

For Sauce:
-----------
Tomato Puree
Parsley - few chopped
Garlic - few chopped
Onion - 1 chopped
Garlic powder
Onion Powder
Oregano
salt

1. In a wok, add olive oil and saute onions till translucent.
2. Add garlic, parsley
3. Add Tomato puree and cook well
4. Add garlic powder, onion powder, salt and oregano.
5. Cook until sauce is thick.

Baking:
--------
1. In a baking dish, pour tomato sauce.
2. Layer the fried eggplant slices on top of it.
3. pour tomato sauce and spread grated parmesan cheese.
4. Place another layer of eggplant slices.
5. Pour tomato sauce over it and spread grated parmesan cheese.
6. preheat oven at 375 degree for ~5 mins.
7. Place the eggplant parmesan in oven and bake for ~20 mins.