Oatmeal cookie

Ingredients

1. Oats - 2 cups
2. All-purpose flour(maida) - 1 cup
3. Butter - 1 stick
4. chocolate chips
5. honey
6. salt - a pinch
7. baking soda - 1/2 tspn
8. baking powder - 1/2 tspn
9. Almonds - sliced
10. Milk - 1 cup
11. Egg - 2
12. Vanilla essence - 2 tspn

• 
  
  Take a bowl and mix all the dry ingredients except choclate chips and almonds
• 
  
  In another bowl beat eggs along with milk, honey, vanilla essence
• 
  
  Now add the liquid slowly into the dry ingredients and mix them
• 
  
  Finally add the melted butter, chocolate chips, sliced almonds and just give a quick whisk
• 
  
  Preheat the oven to 350 degrees
• 
  
  Place the foil paper in a tray
• 
  
  Split the cookie mix, lightly flatten and place it on the greased foil paper
• 
  
  Place this tray and bake the cookie for about 20min
• 
  
  After 20 min, take out the tray and allow it to cool
• 
  
  Oatmeal cookie is ready to eat and healthier too

Chicken Kuzhambu

Ingredients

Potato Poriyal

Ingredients                                       
 

1. Potato
2. Garlic
3. channa dhal
4. Urad dhal
5. Salt
6. Chilly powder
7. Mustard seeds

• Clean and Cut the potato into cubes
• Heat oil in kadai, add mustard seeds.
• Once when the mustard splutters, add channa dhal and urad dhal
• When the dhal gets fried, add minced garlic
• Add the cubed potatoes
• Fry the potatoes for 5 minutes
• Add chilly powder and salt and let the potato fry until it becomes soft.

Curd Semiya

Ingredients



Vermicelli
Urad dhal
Channa dhal
Mustard seeds
Red chilly
Dry fruits
Grapes
Curd
Salt
Curry leaves

Method:

• Boil water in a pan and add vermicelli
• Drain the water when the vermicelli is soft and cooked
• Let it cool down
• Heat oil in a pan, add mustard seeds
• When the mustard splutters add urad dhal and curry leaves
• Then add red chillies and fry
• Add this tadka to the cold vermicelli along with curd and salt. Mix it well
• Garnish with dry fruits and grapes.

Asparagus Fry

Ingredients

1. Asparagus
2. Salt
3. Pepper
4. Oil

• Heat oil in pan
• Place the Asparagus
• Fry it for 2 minutes
• Add Salt and pepper
• Fry until the Asparagus is slightly soft and crisp

Shankar's Signature Soup

Ingredients

1. Water
2. Onion - 2
3. Ginger
4. Garlic
5. Channa dhal
6. Urad dhal
7. Horsegram(kollu paruppu)
8. Garbanzo(chic peas)
9. Pinto beans
10. Potato
11. Carrot
12. Peas
13. Corn kernels
14. Rice
15. Cumin powder
16. Coriander (Dhaniya) powder
17. Chilly powder
18. Oregano
19. Basil
20. Soy sauce
21. Chilly Sauce
22. Tomato paste
23. Little oil
24. Butter
25. Salt

• 
  
  Add oil in a pan, add channa dhal and urad dhal
• Fry the dhals
• Add onion and let it become translucent
• Add cumin powder, coriander powder and chilly powder
• Fry until the raw smell goes
• Now add horsegram, rice, all the beans, vegetables and fry them
• Add oregano,basil powder, soy sauce, chilly sauce and tomato paste
• Fry it for about 3-5 minutes
• Then add enough water and salt and allow it to boil
• When the soup is boiling, slow down the heat to low
• Allow the soup to low heat for about 30-40min
• Before getting down the soup add 1/2 part of unsalted butter stick.
• Soup is ready to server with bread toast.(Goes well with garlic bread)

Chicken Biriyani

Ingredients

Fish Fry

Ingredients

Orange Chicken

Ingredients

1. Chicken pop-corns - frozen
2. Red Chilly flakes
3. Orange juice
4. Orange zest
5. Soy sauce
6. Sugar
7. Vinegar
8. Olive oil

Method:

1. 
   
   Take a pan and add all the ingredients except chilly flakes and orange zest
2. 
   
   When the ingredients in the pan gets along well to a thick paste add chilly flakes and orange zest.
3. 
   
   Fry it for 5 minutes. Now add the chicken popcorns and mix it well for few minutes
4. 
   
   When the paste is uniformly coated with chicken and when the chicken is cooked, remove from heat
5. 
   
   Orange chicken is ready to serve as an evening snack.

Chicken Ceasar Salad

Ingredients

1. Chicken boneless
2. Salt
3. Pepper
4. Cumin powder
5. Coriander powder
6. Olive oil
7. Lettuce
8. Mayyonaise
9. Carrot
10. Fried bread peices

  

Method:

• 
  
  Pan fry the chicken with salt, cumin powder, coriander powder, pepper and little turmeric with little oil.
• 
  
  Chop the lettuce and carrot.
• 
  
  Take a  big bowl, add olive oil and mix it with little salt and pepper.
• 
  
  Now add the chopped vegetables and mix it well
• 
  
  Then add mayyonaise and mix it once again.
• 
  
  Cut the pan cooked chicken peice into smaller peices and add it to the salad
• 
  
  Also add the fried bread peices.
• 
  
  Salad is now ready to serve.

Mutton Biriyani

Ingredients

Mutton Kuzhambu

Ingredients

Mutton Mizhagu Varuval

Ingredients

1. Goat meat -  1/2 lb
2. Onion - 1
3. Tomato - 1 big
4. Cumin powder - 2 tspn
5. Coriander powder - 2 tspn
6. Pepper powder - 3 tspn  Freshly ground pepper corn
7. Ginger - 1 small peice
8. Garlic - 2-3 pods
9. Cilantro leaves
10. Oil
11. Salt

Method:

• Pressure cook goat meat along with giner, garlic, turmeric powder, salt and required amount of water(not much water).
• Leave it for 5-6 whistles so that the meat gets cooked well.
• Meanwhile fry the chopped onions and tomato separately.
• Grind onion and tomato and keep it aside.
• Once when the meat is ready, transfer it to pan.
• Add the ground onion n tomato and let it boil.Allow the meat to boil until all the water evaporates.
• Now add the cumin, coriander and pepper powder and fry it.
• Add little olive oil at the stage so that the dry powders gets coated well to the juicy meat.
• Finally garnish with chopped cilantro.
• Yummy and spicy mutton varuval ready to taste.

Iam sending this post to http://padmasrecipes.blogspot.com/2010/05/cooking-with-seeds-pepper.html

Note: I usually will not add the entire water content from the cooker to the pan along with the meat.. I do add water little by litte whenever the water evaporates. By this way, the meat remains juicy and will not get very dry

Shrimp Cocktail

Ingredients

Chicken-65

Ingredients

1. Chicken peices
2. Salt
3. Turmeric
4. Chilly powder
5. Salt
6. Cumin powder
7. Garam masala
8. Curd
9. oil

Method:

• 
  
  Marinate the chicken with all the ingredients except oil and let it rest for atleast 30min
• 
  
  Then drizzle little oil in a microwave plate covered with foil paper.
• 
  
  Place the chicken peices individually and broil it for 15 minutes.
• 
  
  The chicken peices will be tender and crunchy and it is ready to taste.
• 
  
  Chicken - 65  can be enjoyed without oil unlike the usual deep fry method.

Chicken Lollipop

Ingredients

1. Chicken -leg peices
2. Salt
3. Pepper
4. Garam Masala
5. Turmeric
6. Ginger-Garlic paste
7. Olive oil

Method:

• Clean the chicken peices. Marinate with turmeric powder.
• Heat oil in  a pan.
• Add the marinated chicken peices. Add ginger-garlic paste. Fry for 5 minutes.
• Sprinkle water and cover it with a lid for 5 minutes.
• Once when the water gets dried,  add garam masala, salt and pepper as per the saute the chicken peices.
• When the peices are soft and cooked and when it turns little brown it is ready to serve.

Vegetable Rice

Ingredients

1. Basmati rice
2. Oil
3. Green chillies
4. Potato
5. Carrot
6. Green Beans and Peas
7. Soy chunks
8. Salt
9. Cumin powder
10. Coriander powder
11. cumin seeds
12. Ginger garlic paste

• 
  
  Soak soy chunks in hot water
• 
  
  Add little oil in cooker add mustard seeds and cumin seeds
• 
  
  When it splutters, add ginger garlic paste and fry until the raw smell goes
• 
  
  Then add the green chilly, chopped potatoes, carrot, beans and peas
• 
  
  Drain the water and add soy chunks.
• 
  
  The add cumin, coriander powder and fry until the spice smells out nicely
• 
  
  Add soaked basmati rice after draining the water
• 
  
  Close the lid and leave for 2 whistles
• 
  
  Garnish with mint and cilantro
• 
  
  Serve with raitha.

Mushroom Rice

Ingredients

1. Mushroom
2. Basmati rice
3. Tomato
4. Ginger Garlic paste
5. Onion
6. Bay leaf
7. Cinnamon
8. Cloves
9. Mustard seeds
10. Cumin seeds
11. Ghee
12. Saunf
13. Cumin powder
14. Coriander powder
15. Chilly powder

• Soak basmati rice in water for 15 minutes
• Heat little ghee in a kadai, add mustard seeds and cumin seeds
• When it splutter add bay leaves, saunf, cinnamon and cloves
• Add ginger garlic paste and fry until the raw smell goes
• Add chopped onions and fry until it becomes translucent
• Add mushroom peices and fry until it leaves water
• Then add tomato and fry until it becomes soft
• Then add chilly, cumin and coriander powder until the smell comes
• Drain the water and add the rice to the mushroom gravy paste
• The add water and salt and allow it for 2 whistles
• Garnish with cilantro and dry fruits
• Serve hot mushroom rice with raitha or white veg kuruma.

Kothamalli Rice

Ingredient

1. Cilantro
2. Mint
3. Basmati rice
4. Cinnamon
5. Saunf
6. Cashew nuts
7. Ginger
8. Garlic
9. Tomato
10. Green chillies
11. Bay leaf
12. Cloves
13. Salt
14. Cumin powder
15. Coriander powder
16. Water

• Soak the basmati for 15minutes
• Drain the rice and fry it in a pan with little ghee(so that the rice is not soggy when cooked)
• Grind cilantro, mint and green chillies to a fine paste
• Add little oil and ghee in a cooker and add bay leaf, cloves and cinnamon
• Then add ginger, garlic paste and fry until the raw smell goes
• Add the cilantro,mint and chilly paste
• Add chopped tomato and let it fry until it becomes soft
• Add cumin and coriander powder and fry for 2 min
• Add the rice to it and fry until the rice blends with the paste
• Now to the rice add water in 1:1.5 ratio and salt, allow it for a whistle and stop the heat.
• Let the pressure release competely.
• Garnish with roasted cashew nuts.
• Serve hot kothamalli rice with raitha

Veg Pizza

Ingredients                            

1. All-purpose flour
2. wheat flour
3. Baking soda
4. Baking powder
5. Salt
6. Pepper
7. Marinara Sauce
8. Red Onion
9. Capsicum
10. Cheese
11. Mushroom

• Make a dough with all-purpose flour, wheat flour, salt, baking soda & powder.
• Keep this dough with the wet tissue on it for 3-4 hours.
• The dough will rise and it will be very fluffy
• Cut capsicum, onion and mushroom into long and thin peices
• Roll this dough and spread marinara sauce throughout
• Place mushrooms, onion and capsicum peices across the flat dough

• Sprinkle crushed pepper and cheese throughout the flatenned dough
• Preheat the oven to 350 degree
• Place the raw dough into the oven for 20-30 min
• Home-made pizza ready to taste with any soda

Pal Payasam

Ingredients

1. Milk
2. Vermicelli
3. Sugar
4. Cardamom
5. Dry fruits - almonds, cashew, raisins
6. Saffron
7. Water
8. Butter

• Dry roast vermicelli with little butter and keep it aside
• Boil milk in a pan.
• When the milk is boiled, add vermicelli.
• When the vermicelli is half-cooked, add the rest of milk and water and bring it to boil
• In a separate pan, add little ghee and roast the dry fruits
• Crush the cardamom and add to the boiling milk along with the roasted nuts
• In a glass with little milk add saffron and mix the milk until the milk turns yellow
• Add this saffron mixed milk to the boiling payasam.
• Allow it to boil and the payasam is ready to taste.

Vazhaipoo Vadai

Ingredients

1. Channa dhal - 2 cups
2. Vazhaipoo - handful
3. Curry leaves
4. Fennel seeds - 1 tspn
5. Green Chilli - 2
6. Red Chilli - 2
7. Ginger
8. Salt
9. Oil

Soak channa dhal for 1-2 hr
Clean and cut vazhaipoo into peices and soak in butter milk
Coarse grind the soaked channa dhal along with fennel seeds, red chilli, green chilli, ginger and salt
Add and Mix curry leaves  and vazhaipoo to the ground paste
Deep fry in oil
Yummy vadai - ready to taste
Goes well with Tea for an evening snack.
Also taken in traditional form with payasam for lunch

Test

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Avial

Ingredients

1. Carrot
2. Drumstick
3. Potato
4. Raw Banana
5. Green beans
6. Coconut shredded
7. Green chilly
8. Cumin seeds
9. Urad dhal
10. Saunf
11. Salt 

• Cut vegetables into lengthy peices and boil in water with salt
• Grind the coconut, cumin and green chilly into a fine paste
• Add little oil in a pan and then add mustard seeds, saunf and urad dhal
• Add the boiled vegetables and then the ground paste
• Add little water and allow it to boil for 5 - 7 minutes
• Avial is then ready to server.
• Goes well with any variety rice and with adai.