Egg Appetizer

Ingredients:

Eggs - 6 ( boiled )

Mayonnaise- 3 tbsp

Yellow mustard seeds powder- 1/4 tsp

Pepper powder - 1/2 tsp

Lemon juice - 1 tbsp

Salt to taste

Italian seasoning for garnishing.

Paprika for garnishing.

Method:

• Slice hard boiled eggs in half.
• Remove yolks and place in a small bowl.
• Mash yolks with a fork. add mayonnaise, mustard powder, lemon juice, salt and pepper. mix everything.
• pipe the yolk mixture into empty, egg whites.
• Garnish with Italian seasoning or paprika. Store covered in refrigerator.

Serve Chilled.

Vegetable Semiya Upma

Ingredients:

Semiya (Vermicelly) - 2 Cups

Carrot - 1( cut in to small pieces )

Beans - 4( cut into small pieces )

Green Peas - 1/4 cup

Corn - 1/4 cup

Onion - Half ( chopped )

Green chillies - 4

Ginger - A small piece( finely chopped )

Curry leaves & Coriander leaves - few

Channa Dhal , Urad dhal - 1 tbsp

Musturd Seeds - 1 tsp

Cashew - 3 nos

Ghee - 3/4 tbsp

Oil - 2 tbsp

Water - 3 cups

Salt - to taste.

Method:

• Roast the semiya with 1 spoon of ghee or oil, till you get a light golden colour.
• Heat the oil and add add the mustard seeds,once they crackle, add the dhals and cashew. fry them till golden brown.
• Add the chopped onions,ginger, slitted green chillies & curry leaves.Fry them 2 minutes.Now add vegetables along with salt.
• Mix well and low heat for 3 minutes.Now add 3 cups of water. allow to boil.
• Now add semiya.mix it well and cook till the vegetables and vermicelli turn soft and the water evaporates.
• Garnish with Coriander leaves.
• Vegetable semiya upma is ready!Serve with coconut chutney.

Black Eyed Peas / Karamani Sundal

Ingredients:

Black eyed peas / Karamani - 1 cup

Onion - 1/2 ( chopped )

Green chillies - 2 nos

Red chillies - 2 nos

Curry leaves - few

Muatard seeds - 1/ 2 tsp

Grated coconut - 2 tbsp

Oil - 1 tsp

Salt to taste.

Method:

• Pressure cook the peas with salt for 2 whistles.Dont over cook, it might turn very mushy.
• Heat the kadai with oil. Add mustard seed allow it to pop, add onion,chillies and curry leaves and fry till golden.
• Add grated coconut and stir for a minute.Now drain the water from peas and add to the coconut.
• Stir for 2 minutes on a low flame. Now Sundal is ready.

Chilli Chicken

Panneer Bhurji / Scrambled Panneer

Ingredients:

Panneer - 1 cup (crumbled )

Coloured Capsicum/Bell Pepper - 1 cup (chopped)

Onion - 1(chopped)

Green chilli - 1( finely chopped)

Ginger and garlic paste - 1 tsp

Tomato - 1( finely chopped )

Turmeric powder - a pinch

Chilli powder -2 tsp

Corriander powder - 1 tbsp

Oil - 2 tbsp

Cumin seeds - 1 tsp

Lemon juice - 2 tsp.

Corriander leaves

Salt to taste.

Method:

• Heat the oil in a pan on a medium flame. Add the cumin seeds.Wait till they puff up.
• Add the onions & chillies and fry till soft. Add G&G paste.fry for a minute.
• Add tomatoes and fry till the tomatoes are pulpy.Add all the powdered spices and salt. mix well.
• Add the chopped capsicum ( red, green and yellow). Mix well. Let the mixture cook for 5 mins.
• Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry.
• Now add the lemon juice and mix well.Garnish with corriander leaves.

Serve hot with Chapathi.

Pasta With Tomato And Garlic

Potato Poriyal / Easy Potato Curry

Ingredients:

Potato - 4 nos

Onion - 1/2 ( chopped )

Red chilli - 2

Curry leaves - few

Channa dhal - 1 tsp

Urad dhal - 2 tsp

Mustard seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Sambar powder - 2 tsp

Pepper powder - 1 tsp

Oil - 1 tbsp

Salt to taste.

Method:

• Wash and cut the potato into small cubes.When chopping potatoes, keep them in a bowl of water to prevent them from discoloring.
• Heat oil in a non stick pan. add mustard seeds. When they pop, add urad dhal,channa dhal.
• Then add onion,red chili and curry leaves.once the onion becomes golden brown ,add the potatoes, turmeric powder,sambar powder, pepper powder,salt and 1 spoon of water.
• Mix well and close the lid.
• Keep the flame in low.Cook for few minutes.
• Remove from heat and garnish with corriander leaves.
• 

Mutton Kuzhambu

Ingredients:

Mutton - 2 lb (with bones)

Onion – 2 nos ( chopped )

Tomato - 2 nos( chopped )

Curry leaves - few

Green chillies - 1 no

Ginger garlic paste - 2 tbsp

Corriander powder – 2 tbsp

Pepper powder - 2 tsp

Turmeric powder - 1 tsp

Mustard seeds - 1 tsp

Oil - 2 tbsp

Salt to taste.

To powder:

Corriander seeds - 2 tbsp

Red chillies – 7 nos

Fennel seeds – 1 tsp

Cumin seeds - 1 tsp

Cinnamon - 1 small piece

Cardamom - 1

Clove – 2nos

Dry roast all these items and dry grind them.

Method:

• Wash and cut the mutton into small pieces.
• Heat 2 tablespoons oil in a cooker.
• Add mustard seeds.let it splutter for a second.
• Add the onions and sauté till golden brown.
• Add ginger, garlic paste and green chillies and sauté for a minute.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add the mutton pieces along with turmeric powder and salt.
• Now add the freshly prepared masala powder,pepper powder and corriander powder .
• Add 3 cups of water . Mix well and close the lid of cooker.
• Pressure cook this mixture for 5 whistles on medium flame.or the mutton till it is tender.
• Now open the lid and add curry leaves and let it simmer for 5 minutes.
• Remove from heat and garnish with corriander leaves.

Serve hot with white rice,idli,dosa etc...

Mutton Chukka / Mutton Varuval

Ingredients:

Mutton (boneless) cut into small pieces - 1 lb

Garlic pods (chopped ) 2 nos

Ginger garlic paste - 1 tbsp

Tomato - 1 ( chopped )

Onion - 1 (chopped finely)

Coriander leaves - few (chopped)

Curry leaves - few

Corriander powder - 1 tbsp

Chilli powder - 1 tbsp

Pepper powder - 1 tsp

Mustard seeds - 1/2 tspTurmeric powder- 1/2 tsp

Oil - 2 tbsp

Salt to taste.

To powder:

Cinnamon 1inch - 2 nos,Cardamom - 1no

Cloves -2 nos

Cumin Seeds -1 tsp

Black Pepper corns -1 tsp

Fennel Seeds -1/2 tsp

Marinate the mutton pieces with salt, turmeric powder, 1/2 tbsp chilli powder and powdered spices. Let it marinate for 30 minutes.

Method:

• Heat 1 tbsp oil in a pressure cooker. Add the fennel seeds and let it splutter for a second and then add half the chopped onion. Fry for a few minutes and add the ginger-garlic paste. Then add the chopped tomatoes, few curry leaves.
• Add the mutton pieces . add 1/2 a cup of water . Pressure cook this mixture for 4 whistles on medium-high flame.
  
• Remove from heat.
• In a Kadai heat Oil, when hot, add mustard seeds and let it splutter for a second.Then remaining onion and saute well till it turns golden brown. Add the curry leaves, and finely chopped garlic. Fry for 1 min.
• Add red chili powder, coriander powder
  and pepper powder. Fry for 1 min.
• Drain the water from the cooked mutton and add it.Check the taste of salt and add more if required.
• Allow it to boil till all the water evaporates.
• Add the mutton and fry till it becomes dry in medium flame.
• Remove from heat and garnish with corriander leaves.
• Serve hot with white rice,briyani etc,etc..

Pasta With Broccoli