Aloo Palak

Ingredients
1. Palak (Spinach)-3 cups chopped
2.Onion-2 chopped fine
3.Potato- 2 large boiled and peeled
4.Tomato-1 tomato grated
5.Green Chilly-2
6. Ginger-1" piece
7. Lemon juice-1 tsp
8.Corn flour-1/2 tsp.
9.Chilly Powder-1 tsp.
10.Cinnamon and clove powder-1 tsp.
11. Turmeric powder-1/4 tspn
12.Cumin seeds -1/2 tsp
13.Asafoetida-2 pinches
14.Garam masalsa-1/2 tsp.
15.Butter-1/2 tbsp.
16.Ghee-4 tbsp.
17.Salt -as required


Method

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.Keep aside.In the same hot ghee add the cumin seeds.Add the ginger, onions and fry till very tender.Add the tomato and further fry for two minutes.Add all the dry masalas and fry till ghee separates.Add spinach and potatoes.When it is boiling sprinkle the corn flour and stir well. Boil for 2-3 minutes. Add lemon juice Just before serving heat butter in a tiny sauce pan and add the asafoetida.Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Mushroom Pepper Fry

Ingredients

Button Mushroom-150 grms
Chilly powder-1 tspn
Turmeric powder-1 tspn
Coriander powder-1tspn
Salt-as required
Rice powder-2 tspn
Coconut oil-as required
Small onion-50 grms(cut into small pieces)
Garlic -1 tspn (cut into small pieces)
Ginger-1 tspn (cut into small pieces)
Curry leaves-little
Pepper-1 tbspn (crushed)

Method

Wash mushroom and cut into 2 pieces and mix chilly powder, turmeric powder, coriander powder, rice powder and salt keep for few minutes then deep fry and keep aside. In other pan pour oil and fry ginger, garlic,small onion and curry leaves, when the masala is light brown in colour add fried mushroom and pepper then mix nicely for 10 minutes in low fire. remove from the fire amd serve hot with nan or chapathi.

China Grass Pudding

Ingredients

Milk-1/2 litre
Condense Milk-1 tin
Cream- 3/4 of a tin
Vanila essences-1/4 tspn
China Grass-10 grms

Method

Boil china grass in one cup of water till it is melted properly and keep in low fire, In other vessel boil milk and condense milk together till the milk is thick, when the milk is thick add china grass and stir nicely, then add cream in it and when it is go to boil remove from the fire and pour in a pudding tray then add vanilla essences in it. keep this pudding down not in the freezer. If needed on the top you can put nuts.

Brownies

Ingreidents

Condensed Milk- 200grms
Milk-1/2 cup
Butter-125 grms
Maida-125 grms
Cocco powder-50 grms
Baking Powder-1tspn
POwdered Sugar-75 grms
Egg-2
Walnuts-1/2 cup (cut into small pieces)

Method
Simply mix maida, cocco powder,baking powder and keep aside.In baking plate spread butter nicely, heat oven to 180 degree. With hand mixer mix butter and sugar nicely then add one by one in it (egg,maida mix, condense milk and wallnut)this batter pour in the baking plate and keep in the oven and cook for 25 to 30 minutes, remove from the oven and make to cool then give shape according to your choice.

Cooker Appam

Ingredients

Raw rice-1 cup (soak for 4 hours)
Jaggery-125 grms
Coconut grated-1/2 cup
Boiled rice-2 tbspn
Salt- as required
Cardammon-1/4 tspn
Ghee-2 tbspn
Coconut pieces-2 tbspn
Small onion-1 tbspn (cut into small pieces)

Method

Melt jaggery with little water and keep aside, grind raw rice, coconut grated and boiled rice in semi solid form, in this batter add jaggery, cardammon and salt then mix nicely and keep for 10 minutes. Keep cooker in the fire put ghee , small onion, coconut pieces and fry till light brown colour then add the mix in it and close the lid without putting weight. keep the fire in a sim mode for 20 minutes.

Dal Prawn Curry

Ingredients

Prawn-250 grms
Dal-100 grms
Small onion-100 grms (Crushed)
Pepper powder-1 tspn
Coconut oil-as required
Turmeric powder-1/4 tspn

Method

Boil dal and prawn with salt and turmeric nicely, POur oil in a pan put mastard seed, onion and pepper, when it is fried nicely add this boiled dal and prawn in it, put little curry leaves in it at last and remove from the fire.

Beef Dry Fry

Ingredients

Beef-1 kg
Greenchilly-4
Garlic-1 1/2whole
Ginger- 1 big piece, (cut into small)
Onion-2 (cut into small pieces)
Pepper powder-1 tspn
Coriander powder-1 tspn
Meat masala-2 tspn
Malli leaves- as required
Tomato-2
Chilly powder-1 tspn
Curry leaves-as required
Salt- as required
Coconut oil- 4 tpsn

Method

Beef marinate with chilly powder, pepper powder, salt and keep for 20 minutes, then boil till the meat is soft and remove from the fire. In another pan pour oil and fry onion, garlic, ginger,green chilly, tomato till the raw smell go then add pepper powder, coriander powder, meat masala and fry nicely add boiled beef in it and mix nicely for 3 minutes then pour coconut oil in it mix nicely and close the vessel with a lid, keep the fire in sim, put curry leaves, malli leaves in it and stir nicely, when the beef is fried and mixed with all this masala remove from the fire and serve hot with chappathi or nan

Green Peas Egg Fry

Ingredients

Green peas-1 cup (boil and keep aside)
Egg-3
Pepper powder-2 tspn
Onion-2 (cut into small pieces)
Green Chilly-2
Ginger-1 small pieces,(cut into small)
Tomato-1
Butter or Oil-3 tbspn
Salt-as required

Mehtod

Put butter or oil in a pan and when it is heated put onion, green chilly, ginger stir fry nicely till the raw smell go,add tomato fry nicely, then add green peas mix well, put egg one by one add salt and pepper stir fry nicely, remove from the fire serve hot with bread and chappathi.

Potato Fry

Ingredients

Potato-2 cup
Onion-1/4 cup
Chilly Powder-1 tspn
Turmeric Powder-1/4 tspn
Coriander Powder-1/2 tspn
Coconut Oil-1/4 cup
Garam Masala-1/4 tspn
Malli leaves-2 tspn (cut into small pieces)
Salt- as required

Method
When oil is heated fry potato then add onion in it fry nicely till the raw smell go then add chilly powder, turmeric powder, coriander powder, salt and water, when it is boiled nicely put garam masala and malli leaves and mix nicely for 5 minutes then remove from the fire and serve hot with chapathi or nan.

Nut Almond Rockies

Ingredients

Cooking chocalate-200 grms
Almond- 50 grms
Nuts-50 grms

Method

Cut almond and nuts into small pieces and fry in pan.Double boil the cooking chocalate and in that mix the nuts, and in paper cup put this mix and keep in the fridge.

Mango Ice-cream With 3 Ingredients

Ingredients

Ripe Mango Pulp- 2 cup
Fresh Cream-2 cup
Sugar-1/2 cup

Method
Powder sugar,in that add fresh cream and mango pulp mix nicely then pour in a ice cream bowel and keep in the freeze till it is set.

Prawn Crum Fry

Ingredients

Prawn-250 grms
Egg-2
Bread crumbs-as required
Chilly powder-4 tbspn
Pepper powder-1/4 tspn
Garlic-10
Salt-as required

Method

Grind chilly powder,pepper and garlic and keep aside.Clean the prawn, cut the middle part of the prawn and marinate with the grinded masala and keep for few minutes, then dip in the egg and bread crumbs and fry till golden brown and serve hot with tomato sauce.

Chilli Chicken

Ingredients
Chicken-16 pieces (cut into medium size)
Green Chilly-6
Ginger-1 big pieces (cut into very small pieces)
Garlic- 1 (cut into very small pieces)
Butter/oil-1/2 cup
Chilli sauces-2 tbspn
Soyasauce-2 tbspn
Salt -as required
Curry leaves- as required


Method

Marinate the chicken with salt, soyasauce and chilli sauce for half an hour. Keep a pan in the fire pour butter or oil, when it is heated fry green chilly, ginger, garlic for few minutes,then add chicken, fry nicely in low fire with closed lid till the chicken is soft, now and then stir the chicken,at last add curry leaves in it and remove from the fire and serve hot.

Chicken Korma

Ingredients

Chicken -1 kg (cut into medium size)
Garlic- 1 tbspn (cut into small pieces)
Ginger- 1 tbspn (cut into small pieces)
Chilly powder-2 tbspn
Green Chilly-4
Onion-2 +1
Tomato-3
Malli leaves-1 hand full
Curd-3/4 cup
Salt- as required
Coconut-1/2 pieces of one

Method
Marinate chicken with all this ingredient (green chilly, salt, tomato, onion, half hand malli leaves add in chicken remaining half hand keep a side) and keep aside for 1/2 an hour. 1 Onion cut into thin small peices and fry till golden brown, in this add ginger and garlic fry till the raw smell go, then add chilly powder, add chicken marinated and boil nicely, when it is half boiled add grinded coconut,curd in it, when it is boiled nicely and grave is thick add malli leaves in it and remove from the fire and serve hot with chappathi, nan and appam.

Beef Roast

Ingredients

Beef- 1kg
Tomato-150grms
Gralic-1 tbspn
Ghee or Oil-2 tbspn
Soyasauces-1tspn
Pepper powder-1 tbspn

Method

Grind ginger and garlic and keep aside, cut beef into small pieces and boil nicely till the meat is soft and make the water dry then remove from the fire, boil tomato seperately in 1/4 cup of water, Keep a pan in the fire pour oil when it is heated put ginger and gralic paste fire nicely till the raw smell go then add tomato fry then put boiled meat mix nicely at last add pepper and soyasauce and cook for 5 minutes and remove from the fire and serve hot.

Paneer Cheese Masala Dosa

Ingredients
Dosa Battar-4
Cheese-as required

Ingredients to make dosa
White Rice-250 grms
Boiled Rice -100 grms
Urad Dal-50 grms

Method

Seperately soak rice and dal, after it is soaked for 6 hours grind seperately and mix nicely then add salt in it and keep aside for furmentation for 6 to 8 hours.

Ingredients for masala

Oil-1 tbspn
Onion-1 (cut into small pieces)
Tomato-half of one (cut into small pieces)
Paneer-50 grms (grated)
Pepper Powder-2 pinch
Garam Masala-1 pinch
Green Chilly-2 (cut into small pieces)
Salt -as required
Malli leaves-1 tspn

Method

Pour oil in a pan, put onion and fry nicely, then add tomato, pepper powder, paneer, garam masala,salt chilly, fry till the raw smell go, last add malli leaves in it and remove from the fire.
Keep dosa pan on the fire when it is heated pour dosa battar and round it,put cheese on the top of the dosa then spread the masala and roll it and serve hot.

Chettinad Masala Dosa

Ingredients

Dosa Battar-4 cup
Oil-2 tbspn
Onion-2 (cut into small pieces)
Tomato-1 (cut into small pieces)
Green Chilly-1(cut into small pieces)
Ginger and Garlic paste-1 tspn
Chilly powder-1 tspn
Turmeric Powder-1 pinch
Cashew nut grinded-1 tspn
Tomato sauce- 1 tspn
Malli leaves-1 tspn

Method

Pour oil in a pan put onion in it fry till light brown add tomato, green chilly in it fry nicely till the raw smell go then remove from the fire. In other pan pour oil and put ginger garlic paste stir fire till the raw smell go then add chilly powder. coriander powder, turmeric powder fry nicely, then along with cashew nut grinded and tomato sauces add tomato grave which we fried and kept aside and boil nicely till the grave is very thick, at last add malli leaves on the top and remove from the fire.

Keep a dosa pan in the fire when it is heated pour dosa battar in it and round it then spread this masala on the top of the dosa and fold it and serve it hot.

Aloo Masala (Potato)

Ingredients

Potato (Aloo)-250 grms (boiled and mashed)
Onion-2 (cut into small pieces)
Tomato-1 (cut into small pieces)
Garlic 4
Ginger- small piece
Green Chilly-5
Coriader Powder-1 tspn
Chilly Powder-1 tspn
Turmeric Powder-1/2tspn
Boiled Water- 1 cup
Salt - as required
Butter-50 grms
Malli leaves-little

Method

Take a thick bottom pan and pour oil in it,fry onion and tomato then add ginger,garlic, chilly powder, turmeric powder, coriader powder,salt and fry nicely till the raw smell go then remove from the fire, grind and keep aside. In another pan pour butter when it is heated add mashed potato, grinded masala and water boil nicely till the grave is thick,last add malli leaves on the top of the grave and remove the fire and serve hot with nan or chappathi.