Tomato Rice

Ingredients

Rice( I used to use ‘ponni’ raw rice )- 1 cup

Tomatoes- 3 medium size

Garlic - 4 pods

Turmeric powder-1/2 tsp

Onion-1/2 cup(chopped)

Coriander leaves for garnishing

Salt to taste

for the seasoning:
Oil - 12 tbsp gingely oil

Mustard seeds: one teaspoon

Urad dal: one teaspoon

Chana dal: 1/2 teaspoon

Red chillies: 3-5( depending on how hot you like it)

Asafoetida: a pinch

Method:

Cook 1 cup Rice with 3 cup of water .Keep aside.
In the frying pan, heat oil. Add Mustard seeds and dry red chilly ; once the seeds splutter, add Urad dal asafoetida and channa dal . Once the dal ingredients turn golden brown, add turmeric powder and garlic.
Then add onions and and fry the onions till translucent.
Add the tomatoes and cook on medium-low flame,keep stirring frequently.
When the tomatoes are cooked add the cooked rice & combine.Garnish with Fresh Coriander leaves & enjoy.

Chicken Momos

Ingredients
1. Chicken, boiled and minced-250 gm
2.Plain wheat flour/Maida-500 gm
Oil-1 tbsp
Salt to taste
3.Onions-1 chopped
Olive- 3 chopped
Ginger-1 Inch chopped
Green chilli-2 chopped
Garlic-2 chopped
Pepper-1/2 tsp
4.Soya sauce-1 tsp
5. Salt to taste
6. Tomato Garlic Sauce (For Serving & Garnishing)
Method
For Dough
Take maida in a bowl and add salt and little oil and kned it into a soft dough using water.Keep it aside.
For filling
Now take Chop green chilies, onions, garlic and ginger, Combine them it in a large bowl with minced chicken.Add chopped olives . Mix well with hand, adjust for seasoning with salt and pepper. Add Soya sauce to it and mix well, set aside.
Make small balls from the dough. Roll them into a small round and put 1 tsp of the filling in the middle. Seal it and steam in a momo steamer.Steam it for about 20 minutes. its ready to eat now Garnish the chicken Momos with Tomato Garlic Sauce and Serve it hot.

Vazhapoo Thoran/Plantain flower fry

Ingredients

Vazhapoo or plantain flower : 1 nos
Red beans or vanpayar-1/4 cup(cooked)
Fresh coconut - 1/2 cup,grated
Dried red chilli - 2 no
Jeerakam - 1 tsp
Garlic cloves - 2 no
Redchilly powder- 1/2 tap
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 2 tsp
Salt

Method
Clean and finely chop the plantain flower or vazhai poo.
Grind grated coconut, garlic and jeerakam and keep aside.
Take a tawa, add oil and mustard. Allow mustard to pop and then add dry chilli .
Now add the chopped plantain flower and add turmeric powder and redchilly powder.
Sprinkle water and allow it to cook.
When half cooked, add the cooked Red beans or vanpayar , salt and mix well.
Finally addground mixture and turn off the stove.

Serve with rice.

Drumstick leaves curry(Muringa ella Parippu curry)

Ingredients:

Drumstick leaves(Muringa ella)-2 cup

Moong dal -1 cup

Coconut - 1 cup

Turmeric powder-1/4 tsp

Chilly powder-1 1/2 tsp

Garlic (chopped)-2 flakes

Cumine seeds- 1 tsp

Mustard seeds-1/4 tsp

Dry redchilly - 3 no

Oil-3 tbsp

Salt

Curry leaves

Method

Cook dal in preassure cooker.Keep aside.

Make a ground paste of coconut,cumine powder and garlic.Keep aside.
Heat oil in a pan add mustard seeds , dry red chilly and curry leaf .
Add drumstick leaves,turmeric powder,chilly powder and salt, and saute for 4 mins.
Then add cooked dal and allow for boiling.

Add ground paste to it.And cover with a lid.

Remove from heat.Serve with Rice

Fish Moly

Ingredients
Mackerel/Salmon/Tilapia - 3 no (Medium size)
Turmeric powde-1 tsp
Chilly powder - 1 tsp
Meat masala- 1 tsp
Onions - 2 no
Green Chillies - 3
Ginger - 1 inch
Garlic - 2 pods
Big tomato - 1
Curry leaves - 1 sprig
Thin coconut milk- 1 1/2 cup
Medium thick coconut milk-1 cup
Thick coconut milk-1/2 cup
Pepper powder -1 tsp
Cardamam powder-1/2 tsp
Oil for frying
Salt to taste





Method

Clean fish thoroughly with salt. Make 3 or 4 slits on fish and apply chilly powder ,turmeric powder and salt.

Fry the fish lightly on both sides.Drain and keep it aside.

Saute onion, garlic, ginger,curry leaves green chilly in 3 tbsp oil (use the same oil that used for frying fish).

When onion becomes soft, add tomato and saute well for 5 minutes.

Add meat masala on it and saute well.

Then add fried fish & add salt to taste. Cover the fish with onion and tomato in the gravy.Let it cook in medium heat.

Then cover with a lid.

Add light coconut milk, let it boil.

Add crushed pepper powder.When the gravy becomes little thick add medium thick coconut milk.

Cover with a lid and let it boil
Add crushed cardamam powder and thick coconut milk. Remove from heat.

Serve with Appam,Chapathi or white rice.

Ottada(Elai adai) Happy Vishu....

Ingredients:

Rice Powder - 2 cups

Grated coconut - 1½ cup

Cumin seeds- ½ tsp

Cardmom - 1 /2 tsp

Sugar - 1 cup

Jaggery - 1/ cup

Ghee - 1/4 cup

Boiled Water -1 cup

Salt - 1/4 tsp

Plantain leaf(Vazhayila) for wrapping

Method

Crush the coconut,sugar,cardmom and cumin seeds well(Using your hand).Keep aside.

Add jaggery ,ghee and salt to the rice flour and make it into a dough by adding boiled water.

Spread the dough on the vazhayila pieces.

Put coconut mixture inside the adas and fold the vazhayilas.

Arrange these stuffed leaf in an idli plate .

Cook for 10 minutes on medium -high heat.

Remove from heat. Elai Adai is ready.

Pal Kanji(Broken Wheat)

Ingredients:

Broken Wheat- 1 cup

Water - 2 cups

Milk- 4 cups (2% reduced fat)

Sugar to taste

Method

Wash wheat and cook in preassure cooker with 2 cups of water in medium heat (until it's cooked well).

After the wheat is cooked, open the cooker and then add 4 cups of milk and then boil for 10 minutes in medium heat.

Add sugar as per taste.

Serve the pal kanji with chips.