Rice Sticks Noodles with Shrimp

Ingredients
Rice stick noodles - 1 packet
Shrimps - 15 no(cleaned)
Onion-1 no
Garlic - 2 no (chopped)
Green chilly - 1no
Carrot - 1 no(grated)
Celery -1no
Pepper
Salt
Water-1/2 liter
Butter
for sauce
GreenChilly sauce- 1 tbsp
Soya sauce-1 tbsp
Tomato sauce- 1 tbsp
Lemon juice-1/2 lemone
Corn flour-1 tbsp
Sugar-1 tbsp
Water-1/2 cup
Sauce preparation
Mix soya sauce,chilly sauce,tomato sauce and sugar.keep it aside.
take a bowl of hot water, add cornflour and stir well.
Add this to the mixed sauces.(Cornflour is added to get the thick gravy.)Add lemon juice and mix well.And set aside.
Method
Boil 1/2 liter water add salt and 1tbsp oil.Add noodles in to the boiling water.(oil is use to avoid sticking of noodles).When noodles get cooked remove from water.And keep aside.
Heat butter in a pan,and saute onion,garlic,carrot and celery for 5 mts.Then cleaned shrimps to it and saute well.Cover with lid and cook it for 10 mts.Add the sauce mixture to the pan.Stir well.Add noodles and mix well.Spread pepper over the noodles.
Serves 5.

Chembu Mezhukuvaratty

Ingredients :
Chembu- 7 no(medium size)
Green chilly - 3 no
Tuemeric powder-1/2 tsp
Chilly powder-1/2 tsp
Mustard seeds-1/2 tsp
Oil - 1 tsp
Salt
Water
Method
Clean and cut chembu into small round pieces. Heat oil in a pan and add mustard seeds. When it starts spluttering, add green chilly, turmeric powder,red chilly powder,salt and chembu . Saute well and cover it with a lid.Allow it to cook for 10 minutes. Saute well until chembu turns dry.

Mathan Erriserri/Pumpkin curry

Ingredients

Red beans or vanpayar - 1 cup

Yellow Pumpkin(Mathan)- 1/2 kg

Cumin seed(jeerakam) - 1 tsp

Coconut(grated) - 2 cup

Garlic - 2 no

Turmeric powder -1/2 tsp

Chilly Powder - 1/2 tsp

Mustard seeds -1/2 tsp

Red dry chillies - 3 no

Curry leaves

Coconut oil

Salt

Water

Method

Cut pumpkin into medium pieces and cook it with little water and salt.

At the same time cook red beans in a pressure cooker.

Boil cooked red beans and pumpkin together.

After cooling down, mash it with a spoon and keep it aside.

Grind together coconut, garlic, cumin seeds turmeric powder and,chilly powder into a paste. Pour this into the mashed pumpkin and mix well.

Boil it for few minutes and remove it from fire.

Heat oil in a kadai and add mustard, shallots,red dry chillies curry leaves and grated coconut. Stir it in low flame till the coconut turns into golden brown colour. Add it into the pumpkin.

Masala Dosa and Medhu Vada

Ingredients

For dosa

Ponni raw rice-2cup
Idly rice - 2 cup
Urad dal-1 cup
Fenugreek seed-1/4 cup
Water
salt to taste
Oil

Masala Filling:

Large potatoes-4 no
Onion (chopped)-2 medium
Turmeric powder-1/2 tsp
Green chili-2 no
Ginger - a small piece
Cilantros
Mustard seeds - 2 tbsp
Oil-1 tbsp
Salt to taste

Method

For dosa

Soak ponni raw rice and idly rice in water for about 6 hours.
Soak urud dal and methi together in water for 6 hours.
Drain the water from urud dal and grind it with 1/2 glass of water until the mixture is frothy.
Drain water from soaked raw rice and idly rice. Grind it with 1 glass of water.
Then mix the ground items and add salt. Allow it to ferment for 16 - 18 hours.

For masala

Boil potato,peel the skin and keep aside.
Dice the onions.
Heat oil in a pan, add mustard seed. When mustard seeds splutter,add onions and saute well.Add cooked potatoes,ginger,green chillies,turmeric powder,salt and saute them in low heat.Add cilantros.
Heat pan on medium-high heat, Rub pan with oil.Take a ladleful of batter and spread it out on the heated pan in a circle; Let it brown, then add masala stuffing in the middle and fold it over. Serve hot.

vada

Urud dal-1 cup

Greenchilli-6

Ginger-1 1/2 inch

salt to taste

Few curry leaves few coriander leaves

oil for frying

Method
Soak urud dal for 5 to 6 hours.Drain water and grind it.Add chopped green chillies, ginger,cutty leaves,and coriander leaves.heat oil in a deep frying pan, Take a small amount of batter and flatten it with fingers, put little hole in the middle
andput in oil for frying until brown.

Carrot Halwa

Ingredients
Grated Carrots - 2 cup
Milk - 1 cup
Sugar - 1 cup
Ghee - 4 tbsp
Cardamom Powder - 1/2 tsp
Chopped Cashew nuts and raisins - 2 tbsp

Method
Wash and grate carrots. Heat ghee in a kadai. Fry raisins and cashew nuts and keep aside. Add the grated carrots to kadai. Cook for about 5 minutes till the carrots are coated well with the ghee.
Pour milk into kadai and leave them for boiling, about 3-5 minutes. Turn down the heat, add sugar and stir constantly until the carrot absorbs all the liquid(about 15 minutes).Add the powdered cardamom ,raisins and cashew nuts.

chembu asthram

Ingredients
Chembu (colocasia) – 4-5 nos.

Shallots- 2 nos.

Turmeric powder – 1/4 tsp

Chilly powder – 1 tsp

Green chilly – 2-3 nos. ( chopped)

Grated coconut – 1 cup

Thick Tamarind pulp – ½ tbsp

For seasoning
Dry Chilly – 1-2 nos.( broken)

Mustard seeds – 1 ½ tsp

Shallots – 2-3 nos( chopped)

Curry leaves – As required

Oil - 1-2 tbsp

Fenugreek seed - 1/2 tsp

Method
Peel and chop the chembu/colocasia into medium sized pieces and wash well.Cook the chembu in a thick bottom vessel with 2 cups of water for about 10 minutes in medium heat.Add salt,chilly powder and turmeric powder.When it becomes soft add the ground mixture of coconut, shallots and greenchilly,tamarind pulp. Cook about 2-3 minutes until the raw smell goes off from the chembu curry.Finally do the seasoning and enjoy the curry with hot kanji and pickle.

Fluffy Omelette

Ingredients:
Eggs- 2 no

Chicken sausage-1 no

Onion - 1 no

Ginger - 1 piece

Garlic - 3 no

Green chilly- 1 no f

Fresh pepper powder- 2 tbsp

Aajwain - 1/4 tsp

Fennel seeds - 1/2 tsp

Milk - 2 tbsp

Coriander leaf

Cheese(grated)- 2 tbsp

Butter/oil - 2 tbsp

Salt to taste
Method

Heat oil/butter in a pan.

Add fennel seeds.When it pops up,add onoin(chopped),garlic,ginger,aajwain,green chilly.then saute four five minutes in a low heat.

Then add sausage(cut in a small pieces). Then cover it and cook for 5 minutes. After that keep it aside.
How to make fluffy omelette:

Take egg white and yolk Seperately.

Add milk and salt to the yolk.Beat well and keep it aside.

Beat the egg white until it become creamy(make this in a dry bowl only).

Add the yolk mixture to the egg white. mix well.
Heat oil/butter in a pan and pour the battered egg .

Spread coriander leaf and pepper powder on this omelette.

Cover it and cook in medium heat.

Make sure that the omelette got cooked properly (since it is one side cook).

Spread the sausage mix on half part of the omelette . Put cheese on it.

Now make this omelette in closed way by keeping the free part of the omelette over the filled part.

Meanwhile it can be seen the cheese starts melting.

Remove from the flame and serve hot.

Idly with Mutta/Egg roast and chutney

Soft idly

Ingredients
Idly rice -2 cups (preferably Ponni raw rice)

Urud dal -1 cup

Par-boled rice- 1/4 cup

Fenugreek seeds(Methi) -1/4cup

Water - 1 1/2 cup

Salt for taste
Method:
Soak Idly rice in water for about 6 hours. Soak urud dal and methi together in water for 6 hours.

Drain the water from urud dal and grind it in mixie with 1/2 glass of water(make sure that the batter does not get hot in between.)

Fine grind it until the mixture is frothy. Keep aside .
Drain water from soaked rice . Grind it with one glass of water in mixie. Now mix the ground items and add salt.Now let it to ferment for 16 - 18 hours. Then make idlys in the idly steamer. Steam the idlys on high for 10 minutes .

Coconut chutney

Ingredients
Coconut , grated- 1 cup

Green chillies- 3 no

Ginger-1-inch piece

Shallots - 1
Salt to taste

For seasoning
Oil-1 tsp

Mustard seeds-1/2 tspdry red chilli - 2

Shallot - 1

Curry leaves-4 noMethod

Method

Grind all the ingredients to a smooth paste with little water.
Heat oil. Add mustard seeds. When they splutter, add dry red chilli,shallots and curry leaves and sauté slowly for 1 minutes. Add this seasoning to ground mixture .

Egg roast or Mutta roast

Ingredients

Egg - 3 nos(hardboiled)

Onion(sliced thinly) - 2 no(medium size)

Ginger - 1/2 tsp

Garlic - 6 no

Coriander powder - 2 tbsp

Dry redchilly - 5 no

Pepper powder - 1/2 tsp

Oil - 3 tbsp

Mustard seeds - 1 tsp

Fennel seeds - 1 tsp

Curry leaves - 5 no

Water - 1 cup

Coconut milk - 1/2 cup

Salt - As reqd

Method
Heat a pan ,add coriander,dry red chilly and salt and fry on medium heat. Then grind well.

Make few slits on the hardboiled eggs.

Heat oil in a kadai.Splutter mustard seeds and fennel seeds and saute curry leaves.

Add onion,ginger and garlic and saute well.

Add the ground mixture to it. Saute again for a while.Add water and salt.

Allow it to boil.

When it starts to boil, add eggs and coconut milk.when gravy thickens to the required consistency, remove from heat.

At the end add pepper powder.
:- Can serve hot with roti, chappathi, puttu, appam etc.