SUNDAKKAI VATHAL KULAMBU

Ingredients

Slightly crushed sundakai (turkey berry) 1 cup

Chopped small onion 1 cup

Chopped tomato 1 cup

Chopped garlic 1/2 cup

Grinded coconut 1/2 cup

Red chilli powder 2 tbsp

Curry leaves 5 leaves

Tamarind juice 1/2 cup

Fenugreek seeds 2 tbsp

Cumin seeds 1 tbsp

Mustard seeds 1 tbsp

Salt to taste

Gingelly oil 1/4 cup

Preparation

1. Heat a pan, add oil, mustard seeds, fenugreek seeds, curry leaves, cumin seeds, garlic, salt and onion and fry well till the color of the onion turns into a golden brown.

2. Then add tomatoes and red chilli powderand fry well.

3. Then add tamarind juice and cook.

4. Finally add coconut and little water.

5. After 5 mts turn off the flame.

6. Serve it with hot rice.

CAULIFLOWER (GOBI) SUBZI

Ingredients

Cauliflower florets 1 cup

Cashew nuts 15

Broken almond 5 tbsp

Raisin 10

Chilli powder 1 tbsp

Turmeric powder 1/2 tbsp

Cumin seeds 1 tbsp

Milk 1 cup

Oil 3 tbsp

Salt to taste

Preparation

1. Heat a pan, add oil, cumin seeds and cauliflower and fry well.

2. Add water to that and cook well.

3. Add salt, cashew, almond, raisins and milk.

4. Mix well. Add chilli powder and turmeric powder.

5. Let the water content reduce so that it becomes a thick gravy.

6. Turn off the heat.

7. Serve it with any rotis.

TOMATO DOSA

Ingredients

Rice 1 cup

Channa dal 1 tbsp

Cumin seeds 1 tbsp

Tomato 2

Pepper 1 tbsp

Red chilli 3

Curry leaves 10 leaves

Salt to taste

Oil

Preparation

1. Soak rice, channa dal and red chilli for about 2 hours.

2. Grind rice, channa dal, red chilli, cumin seeds, tomatoes and pepper finely.

3. Add salt and chopped curry leaves. Mix well.

4. Heat thava, add the batter and spread.

5. Pour oil along its sides.

6. Turn the dosa when one side is cooked and take out the dosa when both sdes are cooked.

7. Serve it with any chutney.

BUTTER CHICKEN

Ingredients

Chicken breast 500 gm

Chopped onion 1/2 cup

Chopped tomato 1 cup

Tomato sauce 2 tbsp

Coriander powder 2 tbsp

Chilli powder 2 tbsp

Garam masala powder 2 tbsp

Butter 50 gm

Kasoori methi leaves 2 tbsp

Ginger garlic paste 2 tbsp

Milk 1/2 cup

Saffron colour (optional)

Salt to taste

Oil to fry

Preparation

1. Cut chicken breasts into small pieces.

2. To a bowl, add chicken, chilli powder and salt. Mix well.

3. Heat a pan, add oil and fry chicken.

4. To same pan, add onion and ginger garlic paste. Fry well.

5. Add chopped tomatoes, tomato sauce, kasoori methi leaves, coriander powder, chilli powder, salt and garam masala powder. Mix well.

6. Cool and grind the above into a fine mixture.

7. To another pan, add butter and grinded ingredients and fried chicken. Mix well.

8. Finally add milk. Mix well. Turn off the heat.

9. Serve it with any rotis.

APPLE HALWA

Ingredients

Peel and grated apple 2 cups

Sugar 1 cup

Ghee 3 tbsp

Milk 1/4 cup

Cardamom powder 1 tbsp

Powdered almond and cashew nuts 1/2 cup

Sliced almond 2 tbsp


Preparation


1. Heat a pan, add ghee and grated apple. Mix well.

2. Add milk and sugar and cook apple.

3. After it gets thicken, add powdered nuts and cardamom powder. Mix well.

4. Put this halwa in a greased plate.

5. Garnish with sliced almonds.