RASGULLA

Ingredients

Milk 1 litre

lemon juice 3 tbsp

Sugar 1.5 cups

Preparation

1. To a pan, add milk and bring it to boil.

2. Add lemon juice and mix gently until paneer seperates.

3. Filter in a cloth and wash the paneer with cold water.

4. Then dry the paneer by twisting the cloth.

5. Knead the paneer and make it into a smooth dough.

6. Make small equal balls and keep aside.

7. To a cooker, add sugar and 3 cups of water and bring it to boil.

8. Add the small balls into the boiling syrup and cover it.

9. After 2 whistle turn off the flame.

10. Refrigerate and serve chilled.

EGG FRY

Ingredients

Boiled egg 3

Chilli powder 3 tbsp

Pepper powder 1 tbsp

Salt to taste

Oil 3 tbsp

Preparation

1. Cut egg into equal parts.

2. To a plate, add chilli powder, pepper powder and salt. Mix well.

3. Spread this powder above the egg.

4. Heat a pan, add oil and fry the egg.

5. Serve it with rice.

SNAKE GOURD DAL CURRY

Ingredients

Snake gourd 1 piece

Toor dal 1/2 cup

Coconut 1/2 cup

Cumin seeds 1 tbsp

Chilli powder 1 tbsp

Garlic 2 flakes

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Cut snake gourd and cook toor dal.

2. Grind cocont, cumin seeds, garlic and chilli powder coarsely.

3. Heat oil in a pan, add mustard seeds, after it crackle, add curry leaves and snake gourd and fry well.

4. Add little water and cook snake gourd.

5. Then add toor dal and grinded coconut and salt. Mix well.

6. Turn off the heat. Serve it with rice.

OKRA / LADYSFINGER / VENDAKAI YOGURT PACHADI

Ingredients
Ladysfinger 10
Coconut 1/2 cup
Green chilli 2
Cumin seeds 1 tbsp
Yogurt 1/2 cup
Mustard seeds
Curry leaves 5 leaves
Salt to taste
Oil 2 tbsp
Preparation
1. Cut okra into small pieces.
2. Grind coconut, cumin seeds and green chilli finely.
3. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves and ladysfinger and fry well.
4. Add grinded coconut and salt. Mix well.
5. Add yogurt just before serving.

RICE CRACKERS / CHEKKALU / THATTU VADA

Ingredients

Rice flour 2 cups

Ginger 1 piece

Green chilli 2

Curry leaves 5 leaves

Butter 2 tbsp

Red chilli powder 1 tbsp

Channa dal 3 tbsp

Salt to taste

Oil for fry

Preparation

1. Grind ginger, green chilli and curry leaves.

2. Soak channa dal in water for 30 mts.

3. To a bowl, add rice flour, grinded mixture, channa dal, red chilli powder and butter. Mix well.

4. Sprinkle little water and mix well. (Dont add large amount of water)

5. Make small balls and spread balls into small discs.

6. Fry in hot oil.

7. Put it into tight containers

KAJA (SWEET MAIDA ROLLS)

Ingredients

Maida 1 cup

Sugar 1 cup

Butter 2 tbsp

Rice flour 3 tbsp

Ghee 5 tbsp

oil for fry

Preparation

1. To a bowl, add maida, butter and water and make it into a thick dough.

2. Mix rice flour and ghee and keep aside.

3. To a pan, add sugar and water and make into one string consistency.

4. Divide the dough into 8 parts.

5. Roll it to 1" thickness disc and apply rice flour, ghee mixture on the top and repeat the same for the remaining balls.

6. Take the first disc, and place it on the second disc. (Rice flour, ghee mixture of the first disc is on the top side)

7. Fold it like a mat.

8. Cut into small pieces and again roll them.

9. Fry in oil and drop them in sugar syrup and take them after 2 minutes.

SPICY CHICKEN CURRY

Ingredients

Chicken 1 kg

Onion 2

Tomato 3

Ginger garlic paste 1 tbsp

Red chilli powder 2 tbsp

Thick coconut milk 2 cups

Coriander

Mint

Cinnamon 2

Curry leaves 5 leaves

Cardamom 2

Cloves 3

Salt to taste

Oil 1/4 cup

Preparation

1. Heat a pan, add cloves, cinnamon, cardamom and ginger garlic paste. Fry well.

2. Add chopped onion and fry till it turns into golden brown.

3. Add chopped tomatoes and fry well.

4. Add chicken, salt, chopped coriander, mint leaves, curry leaves and coconut milk and cook the chicken.

5. Now add chilli powder.

6. After 5 mts turn off the stove.

7. Serve it with rice.

POTATO FRY

Ingredients

Potato 2

Ginger garlic 2 tbsp

Red chilli powder 1 tbsp

Cinnamon 1 stick

Cloves 2

Cumin seeds 1 tbsp

Salt to taste

Oil 3 tbsp

Preparation

1. Heat a pan, add oil, cinnamon, cumin seeds, cloves and ginger garlic paste. Fry well.

2. Add chopped potato and salt. Fry well.

3. Add little water. Cover it and cook.

4. Now add chilli powder and mix well.

5. Serve it with rice.

OLIVE PICKLE

Ingredients

Green olive soaked in salt 1 cup

Fenu greek seeds 2 tbsp

Red chilli 3

Gingelly oil 3 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Salt to taste

Preparation

1. Fry curry leaves, red chilli and fenugreek seeds and grind them.

2. Heat pan, add oil, mustards seeds after it crackle, add olive, grinded ingredients, and salt. Mix well.

3. Serve it.

FISH CUTLET

Ingredients

Boneless fish 1

Onion 1

Boiled and mashed potato 1/2 cup

Chilli powder 1 tbsp

Garam masala powder 1 tbsp

Chopped coriander leaves 3 tbsp

Green chilli 1

Curry leaves 5 leaves

Egg 2

Bread crumbs

Salt to taste

Oil for fry

Preparation

1. Make fish into small pieces.

2. Cut onion, green chilli and curry leaves into small pieces.

3. To a bowl, add egg and beat it and keep aside.

4. To another bowl, add fish, onion, curry leaves, coriander leaves, mashed potato, green chilli, red chilli powder, garam masala powder and salt. Mix well.

5. Make small balls of this mixture and dip this in beated egg and then in bread crumbs.

6. Put this in hot oil and fry well.

7. Serve this with tomato sauce.

PRAWN BIRYANI (CHEMMEEN BIRYANI)

Ingredients

Long grained rice 2 cups

Cleaned prawn 1 cup

Ginger garlic paste 2 tbsp

Onion 2

Tomato 2

Green chilli 2

Yogurt (curd) 3 tbsp

Curry leaves 5 leaves

Coriander leaves

Mint leaves

Bay leaf 1

Cloves 5

Cinnamon 2 stick

Cardamom 2

Red chilli powder 1 tbsp

Garam masala powder 2 tbsp

Turmeric powder 1/2 tbsp

Salt to taste

Oil 3 tbsp

Preparation

1. To a pan, add rice, salt, oil, cloves, cardamom and water. Cook rice to about 70% and keep aside.

2. To another pan, add oil, cardamom, cinnamon, cloves, bayleaf, ginger garlic paste, green chilli and chopped onion. Fry well till the colour of onion changes into golden brown.

3. Add turmeric powder and chopped tomatoes. Fry well.

4. Now add cleaned prawn and salt and cook it in medium flame.

5. Add chilli powder, garam masala powder, chopped coriander leaves, mint leaves and yogurt. Mix well.

6. To this thick gravy, add rice. Mix well and cover it with a tight lid and cook in a medium flame for about 5 mts.

7. Serve it with raita.

CARROT THORAN

Ingredients

Carrot 3

Coconut 1/2 cup

Cumin seeds 1 tbsp

Garlic 2 flakes

Chilli powder 1 tbsp

Mustard seeds 1 tbsp

Urad dal 1 tbsp

Salt to taste

Oil 1 tbsp

Preparation

1. Cut carrot into small pieces.

2. Grind coconut, cumin seeds, garlic and chilli powder coarsely.

3. Heat a pan, add oil, mustard seeds, after it crackle, add urad dal, carrot and fry.

4. Add salt and small amount of water and cook carrot.

5. To this add grinded coconut and mix well.

6. Serve it with rice.

SOOJI HALWA ( RAVA KESARI)

Ingredients

Sooji (rava) 1 cup

Sugar 1.5 cups

Water 4 cups

Cardamom powder 1/2 tbsp

Cashew nuts 10

Raisins 10

Saffron colour

Ghee or butter 3 tbsp

Preparation

1. Heat a pan, add ghee and fry cashew nuts and raisins and keep aside.

2. To the same pan add sooji and roast it and keep aside.

3. To the pan, add water, sugar and saffron colour and mix well.

4. When the water starts boiling, add sooji little by little and keep stirring.

5. Add cardamom powder and mix well.

6. Turn off the flame when all the water gets evaporated.

7. Transfer the halwa into a ghee coated plate.

8. Garnish with fried cashew nuts and raisins.

COCONUT MILK RICE (THENGAPAAL SATHAM)

Ingredients

Long grained rice 2 cups

Small onion 10 or Big onion 1

Thick coconut milk 2 cups

Green chilli 2

Ginger one small piece

Garlic 2 cloves

Cashew nuts 10

Butter 2 tbsp

Cloves 2

Cardamom 2 pieces

Salt to taste

Preparation

1. Cut onion into small pieces and cut green chilli in the centre.

2. Heat cooker, add butter, cloves, cinnamon, cardamom, ginger, chopped garlic, green chilli and onion. Fry well.

3. Add rice, coconut milk, 1 cup water and salt.

4. Cover it and after 1 whistle turn off the heat.

5. Serve it with chicken gravy.

EGG COCONUT VARUVAL

Ingredients

Egg 3

Coconut 1/2 cup

Onion 1

Cumin seeds 1 tbsp

Mustard seeds 1 tbsp

Garlic 2 cloves

Red chilli powder 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut onion into small pieces.

2. Grind coconut, cumin seeds, garlic and chilli powder coarsely.

3. Heat a pan, add oil, mustard seeds, after it crackle, add onion and salt. Fry well.

4. Add egg and mix well.

5. Then add grinded coconut and fry well in medium flame.

6. After 4 mts turn off the heat.

7. Serve it with rice.

CHICKEN LOLLYPOP

Ingredients

Chicken leg 5 pieces

Ginger garlic paste 2 tbsp

Soy sauce 1 tsp

Egg 1

Tomato chilli garlic sauce 2 tbsp

Chilli powder 1 tbsp

Corn flour 1 tbsp

Bread crumps

Salt to taste

Oil to fry

Preparation

1. Marinate chicken with ginger garlic paste, soy sauce and tomato chilli garlic sauce for 1/2 an hour.

2. Beat egg in a bowl and add salt, chilli powder and corn flour and mix well.

3. Pour this into the marinated chicken and spread evenly.

4. Coat this chicken in bread crumps and fry in medium oil.

5. Serve it with rice.

IDLI

Ingredients

Urad dal 1 cup

Rice 4 cups

Salt to taste

Preparation

1. Soak urad dal and rice for about 6 hours.

2. Grind seperately and mix them.

3. Add salt and mix well and rest the batter for over night.

4. Next day stir the batter and cook in idli plate.

5. Serve it with any chutney or sambar.

BEETROOT HALWA

Ingredients

Grated beetroot 2 cups

Sugar 1.5 cup

Ghee 3 tbsp

Cardamon powder 1 tbsp

Cashewnut 1o

Preparation

1. Pressure cook beetroot without whistle for about 15 mts.

2. Heat another pan, add ghee, cooked beetroot, sugar and water. Mix well.

3. Stir well till water completely evaporates.

4. Add cardamom powder and mix well.

5. Turn off the heat.

6. Garnish with cashew nuts.

EGG DOSA

Ingredients

Dosa batter

Egg 1

Gun powder (idli chutney powder) 2 tbsp

Oil

Preparation

1. To a bowl, add egg and whisk it

2. Heat thava, pour dosa batter and spread.

3. Pour beaten egg on the top of the dosa and spread.

4. Sprinkle gun powder on the top.

5. Turn dosa and take out.

6. Serve it with any chutney or sambar.

ONION DOSA

Ingredients

Dosa batter

Chopped onion 1 cup

Green chilli 2

Oil

Preparation

1. Heat thava, pour dosa flour and spread.

2. Sprinkle chopped onion and green chilli on the top and pour little amount of batter on the onion.

3. Pour oil along its sides and centre.

4. Turn dosa and take out.

5. Serve it with chutney or sambar.