Paneer Butter Masala

Wheat Dosa

Paruppu Rasam

White Kozhukattai

Ingredients:
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Rice Flour - 2 cups
salt - 1/4 tsp
water - 2 1/2 cups

Puranam (Stuffing)
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Grated Coconut - 1 cup
Jaggery - 3/4 cup


1. Blend Coconut, Jaggery.
2. In a pan, add the above mixture and cook for 5 mins.
3. Make small balls and keep aside.
4. In a saucepan, add water, salt and bring water to boil.
5. Stir in the rice flour, simmer and cook for 10 mins.
6. Remove from heat and combine quickly making sure there are no lumps.
7. Once the rice mixture is warm, add oil to the dough and knead well.
8. Make dumplings and keep aside.
9. Take each rice dumpling, place in between greased ziploc cover and
flatten by pressing with a heavy plate.
10. Once the dumpling is flattened, keep the coconut filling in the center and fold to seal well.
11. Press with a fork along the edges.
12. Steam it for 10 mins.
13. Can use peanut-jaggery, sesameseeds-jaggery filling too.

Urad Pepper Bonda

Ingredients:
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Urad dhal - 1 cup
Rice - 2 tbsp
Salt
Crushed Pepper - 2 tbsp

1. Soak Urad dhal and rice for 4 hrs.
2. Grind, add crushed pepper, salt and refrigerate for ~ 4-5 hrs.
3. Take small balls and deep fry in oil.

Chickpeas Sundal

Ingredients:
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Chickpeas (Soaked overnight and cooked ) - 1 cup
Onion - 1 finely chopped
Curry leaves
Ginger - 1/2 inch finely chopped
Oil
Mustard, urad dhal - 1 tsp each
Red chili - 1
Hing
Grated coconut - 4 tbsp
Salt
Cilantro

1. Heat oil in pan and fry mustard, urad dhal, curry leaves, hing, red chili.
2. Add onion, ginger and saute for 2 mins.
3. Add Chickpeas, salt, coconut and cook for 2 mins.
4. Garnish with cilantro.

Creamy Vegetable Soup

Ingredients:
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Potato (cubed) -1
Sweet Potato (cubed) - 1
Carrot (diced) - 1
Peas - 1/2 cup
Sweet Corn - 1/4 cup
Kidney Beans(Soaked Overnight) - 1/4 cup
Pasta/Croutons (Optional)
Garlic (finely chopped) - 1 clove
Pepper - 1 tsp
Salt
Butter - 1 tbsp

1. Bring water to a rapid boil.
2. Add garlic, Potato, Sweet Potato, Carrots, Peas, Sweet Corn, Kidney Beans.
3. Cover with lid and let simmer for 20 mins.
4. Now Remove from heat and take 3/4th of the Vegetables and grind to a puree.
5. Stir in the pureed vegetables to remaining quarter portion and place on heat.
6. Add salt, Pepper and let cook for 10 mins.
7. Finally add butter.
8. Can add cooked pasta or Croutons to make the soup a balanced meal.

Murunga Keerai Poriyal

Ingredients:
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Murunga keerai (chopped) - 1 cup
Onion - 1/2 chopped
Oil
Mustard - 1 tsp
Red chili - 1
Roasted Peanuts (crushed) - 1/2 cup
Salt

1. In a pan, add oil and fry mustard, red chili.
2. Add onion and saute till translucent.
3. Add Moringa leaves and saute for a min.
4. Sprinkle some water, cover and cook.
5. When the leaves are half cooked add salt and crushed peanuts.
6. Mix well and let cook uncovered for 15 mins.

Avarakkai Poriyal

Ingredients:
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Avarakkai (Broad beans) - 1 cup
Onion - 1/2 chopped
Oil
Mustard, Cumin seeds - 1 tsp each
Red chili powder - 1 tsp
Turmeric - pinch
Salt

1. In a pan, add oil and fry mustard, cumin.
2. Add onion and saute till translucent.
3. Add avarakkai and saute for a min.
4. Sprinkle some water, cover and cook.
5. When the beans are half cooked add salt, turmeric, red chili powder.
6. Mix well and let cook covered until the beans are well cooked and tender.

Beetroot curry

Ingredients:
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Beetroot - 2
Fennel - 1 tbsp
Onion - 1 chopped
Coconut - 3 tbsp
Poppy Seeds or Cashew nut - 2 tbsp
green chili - 1
Pepper corn - 1 tsp
Coriander powder - 2 tbsp

1. Bring water to boil, add beetroot and cook until beetroot is tender.
2. Heat oil in a pan and saute fennel, onion.
3. Keep saute'ing until onion is translucent.
4. Add green chili, pepper corn, coconut, poppy seeds or cashewnut and saute for 10 mins.
5. Switch off the flame and add coriander powder and mix well.
6. Once the mixture is cool, blend by adding little water.
7. Add this to beetroot and cook for 5 mins.

Chole Palak

Ingredients:
-------------
Spinach (blanched and pureed)- 1 cup
Garbanzo beans (Soaked overnight and cooked) - 1 cup
Tomato - 2
Green chili - 1
Ginger - 1/2 inch
Oil
Cumin seeds - 1 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tbsp
Turmeric - pinch
Garam masala - 1/2 tsp
Hing
Salt


1. Blend Tomato, green chili, ginger.
2. Heat oil in pan and fry cumin seeds.
3. Add Tomato puree, coriander powder, chili powder, turmeric, salt.
4. Once the oil starts separating, add spinach puree and cook covered for 5 mins.
5. Add garbanzo beans, cover and cook for another 5 mins.
6. Finally add garam masala.

Dry Potato Brinjal Curry

Murunga Keerai Sambar

Ingredients:
-------------
Toor Dhal - 1/4 cup
Onion - 1/2
Tomato - 1
Sambar Powder - 2 tsp
Murunga Keerai - 1 cup
Tamarind juice - 2 tbsp
green chili - 1
vadagam - 1 tsp
Hing - pinch
Turmeric
Salt
Cilantro

1. Pressure cook dhal and mash it.
2. In a sauce pan , add oil and fry vadagam, hing.
3. Add onion and saute till translucent.
4. Add green chili, Tomato and saute till tomato is mushy.
5. Now add turmeric, sambar powder, salt.
6. Stir in Murunga keerai and saute for a min.
7. Add required amount of water, dhal and let cook for ~ 10 mins covered.
8. Finally add tamarind juice and cook for 5 mins. Garnish with Cilantro.

Homemade paneer

Ingredients:

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

Milk - 6 cups

Lemon juice - 2 tbsp

1. Bring milk to boil and add lemon juice.

2. Keep stirring and milk would start curdling.

3. Remove from heat and drain in a clean muslin cloth.

4. Place a heavy weight on the muslin cloth. Let rest for ~ an hour.

5. After an hour, cut into small cubes and store it in refrigerator.

Avarakkai araichuvitta sambar

Ingredients:

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

Toor dhal - 3/4 cup

Tamarind - small lemon size

Turmeric - 1/2 tsp

Jaggery - 1 tbsp
Salt
Avarakkai - 1 1/2 cup
Tomato - 1

Cilantro

Masala

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Urad dhal - 1 tsp
Channa Dhal - 1 tsp
Red chili - 4
Coriander seeds - 2 tsp
Peppercorns - 3/4 tsp

Fenugreek - 1/2 tsp
Hing - 1/2 tsp
Grated coconut - 2 tbsp
Rice - 1 tsp

Seasoning

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Ghee - 1 tsp
Mustard - 1 tsp

Cumin - 1 tsp

Red chili - 1 

Curry leaves

1. Pressure cook dhal.

2. In a pan, dry roast the ingredients for Masala and grind to a fine paste by adding required amount of water.

3. In the same pan, combine tamarind juice, turmeric, jaggery, salt and bring to boil.

4. Add avarakkai, tomato and cook until avarakkai is tender.

5. Now add the masala, dhal and cook for ~ 10 mins.

6. Add the seasoning and garnish with cilantro.

Bombay chutney

Ingredients:

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

Besan Flour - 1/2 cup

Fennel Powder - 2 tsp 

Onion - 1 finely chopped

Green Chili - 2 Slit

Salt 

Turmeric - 1/4 tsp

Water - 3 cups 

Cilantro

1. Combine Besan flour, turmeric, salt, water.

2. In a pan, add oil and saute fennel powder, onion, green chili.

3. Saute onion till it is translucent.

4. Now add the Besan flour mixture and let cook for ~10 mins.

5. Garnish with cilantro.

Simple Okra Poriyal

Ingredients:

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

Okra - 1 cup

Red Chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Salt

Oil

Tamarind juice - 1 tsp

1. In a pan , add oil and saute Okra.

2. Once Okra is half cooked, add red chili powder, salt, turmeric, tamarind juice.

3. Cover and cook until okra is tender.

French Toast

Ingredients:

-----------

Whole Wheat Bread - 8 Slices

Egg - 3 

Milk - 1/4 cup

Sugar

Ghee

1. Beat egg, milk, sugar.

2. Soak bread slices in the egg mixture.

3. Roast on a skillet applying ghee.

Medhu Vada

Ingredients:

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

Urad Dhal - 1/2 cup

Rice - 2 tsp

Green Chili - 2

Red Chili - 1

Salt

Ginger - an inch

Onion - 1/2 chopped

Cilantro

Oil

1. Soak Urad Dhal, Rice for couple of hours.

2. Grind with Ginger, Green chili, Red Chili.

3. Combine Dhal mixture, salt, Onion, Cilantro.

4. Make as Vadas and deep fry in oil.

Kadai Shrimp

This recipe is similar to Kadai Chicken. Just Replace Chicken with Shrimp.