Green Beans Curry

Ingredients

1. Green beans
2. Coriander powder
3. Cumin powder
4. Turmeric powder
5. Pepper
6. Salt
7. Water

Method:

1. 
   
   Blanch beans and keep it aside.
2. 
   
   In a pan add little oil and then add the blanced beans
3. 
   
   Now add all the masala powders along with little water and allow it to boil.
4. 
   
   Let it cook until all the masala blend well with the beans.
5. 
   
   Beans curry ready to taste with chappathi , Coconut rice or curd rice.

Banana Nutty Cake

Ingredients

1. Wheat flour - 2 cups
2. All purpose flour(Maida) - 1 cup
3. Sugar -  1 cup
4. Banana - 3
5. Raisins - 1/2 cup
6. Almonds - 1/4 cup
7. Vanilla extract - 1 tspn
8. Baking Soda - 1 tspn
9. Baking powder - 1 tspn
10. Oil - 5 tspns
11. Salt - a pinch
12. Water - 1 cup

Method:

1. 
   
   Mix all the dry ingredients except raisins and almonds and keep it aside
2. 
   
   Mash the bananas after peeling the skin.
3. 
   
   Add the vanilla extract and oil
4. 
   
   Mix the dry ingredients to the banana paste and mix them well them a hand blender.
5. 
   
   Finally add the raisins and almonds and mix them gently
6. 
   
   Rub the cake pan with butter and pour in the mixed cake mix.
7. 
   
   Bake them for 30-40 minutes. Cool it for 10 minutes.
8. 
   
   Healthy banana nutty cake ready to taste

Chicken Artichoke Sandwich

Ingredients

1. Bread
2. Artichoke
3. Pickle
4. Tomato
5. Chicken
6. Lettuce
7. Cheese

Method:

• 
  
  Toast the bread and then assemble with the rest of the ingredients
• 
  
  Take one loaf, keep the lettuce peice, then the tomato slices, artichoke peices.
• 
  
  Then the boneless cooked chicken peices and then the pickle followed by cheese.
• 
  
  Close it with another bread toast.
• 
  
  Keep this sandwich on a heated tawa until the cheese melts.
• 
  
  Yummy sandwich ready to taste with a cup of orange juice

Tofu Peas Masala

Ingredients:

1. Tofu - 1 packet
2. Peas - 100 grams
3. Onion - 1
4. Tomato - 3
5. Ginger Garlic Paste
6. Garam Masala
7. Cumin
8. Salt
9. Red chilly Powder
10. Cashew Nut
11. Poppy Seeds (Kasa Kasa)

Method:

• Soak cashew nuts(5) and kasa kasa in warm water atleast for 30 min
• Chop onions and tomatoes and fry them in a pan till the raw smell goes.
• Grind the onion and tomato mixture after it gets cooled
• Take a pan add little oil and when it gets heated, add cumin.
• Then add the ground onion and tomato paste along with the ginger garlic paste.
• Fry until the oil gets to the edge of the ingredients inside the pan
• Now add salt, red chilly powder, garam masala and fry for 2-3 minutes.
• Now add the peas and required amount of water and cook the peas.
• Meanwhile drain the water completely from the tofu and cut them into peices.
• Shallow fry the tofu peices with little oil in a pan.
• Once when the peas is cooked, now add the fried tofu peices and give it a toss until the tofu peices are coated well with the masala.
• Grind the soaked kasa kasa and cashew with water.
• Finally add the cashew n kasa kasa paste and allow it to boil.
• Healthy tofu peas masala ready to serve with chappathi.

Kala Channa Capsicum Fry

Ingredients:

1. Kala channa
2. Green Bell Pepper
3. Onion
4. Coriander Powder
5. Cumin Powder
6. Chilly Powder
7. Salt

Method:

• 
  
  Cook kala channa with salt in pressure cooker.
• 
  
  Add oil in a kadai and add mustard seeds when the oil gets heated.
• 
  
  When the mustard splutters, add chopped onions and fry nicely
• 
  
  When the onion gets translucent, add all the masala powders and fry until the raw smell goes off.
• 
  
  Now add the chopped capsicum along with the salt and fry for 5-10 minutes.
• 
  
  Finally add the cooked kala channa and mix well.
• 
  
  Hot Kala channa Capsicum fry is ready to serve with roti and rice.

Mixed nuts biscotti

Ingredients

1. 
   
   All-purpose flour - 1 cup
2. 
   
   Sugar - 1/4 cup
3. 
   
   Baking powder - 1/2 teaspoon
4. 
   
   Egg - 1
5. 
   
   Mixed nuts - 1/2 cup (I used almonds and raisins)
6. 
   
   salt - 1/4 teaspoon

Method:

• 
  
  Beat sugar and egg in a hand blender
• 
  
  Mix all the other ingredients except nuts.
• 
  
  Now add the dry ingredients to the egg batter in parts and blend to rounded mix
• 
  
  Finally add the nuts and just blend it softly along with the batter.
• 
  
  Take a baking plate and place the batter by forming a log and bake it for 20 minutes
• 
  
  Take the baked log out and allow it to cool
• 
  
  Cut the log sidewards and then bake it for 5 min for one side and the same for the other side.
• 
  
  Cool it and enjoy the biscotti with good coffee/tea

Jeera Rice - Veg Kuruma

Ingredients

1. 
   
   Basmati rice - 2 cups
2. 
   
   Cumin seeds - 2 tspn
3. 
   
   Bay leaves - 1 or 2
4. 
   
   Cardamom - 2
5. 
   
   Cinnamon stick - 2 small pieces
6. 
   
   Fennel seeds - 1/4 tspn
7. 
   
   Ginger-Garlic paste - as per taste(i used 2 tspn)
8. 
   
   Green chilli - 3
9. 
   
   salt

Method:

• 
  
  Wash the rice and fry with little ghee until the water is absorbed. Keep this aside
• 
  
  In a pressure cooker, add little ghee and olive oil.
• 
  
  When the oil gets heated, add bay leaves, cinnamon, fennel seeds and cumin seeds.
• 
  
  Then add the ginger garlic paste and fry until the raw smell goes.
• 
  
  Now add the green chillies and then the rice along with the salt.
• 
  
  Add water in the ratio (1:2) and then leave until 2 whistles.
• 
  
  Rice is ready to serve with mixed vegetable kuruma.

Sundal

Kesari

Special Omlette : Shankar-made breakfast for me

Poha(Aval) mixture

Ingredients

Spicy chicken Flat noodles

Ingredients

Ragi Semiya

Ingredients

Vegetable Omlette

Ingredients

• Eggs
• Carrot
• Beans
• Corn kernels
• Mushroom
• Onion
• Tomato
• Red Chilly powder
• Cumin powder
• Salt
• Cheese

Method:

1. 
   
   Heat oil in a pan and add chopped onion. Fry onion till it becomes translucent.
2. 
   
   Then add chopped tomatoes and fry till it becomes soft.
3. 
   
   Then add chopped mixed vegetables and fry them.
4. 
   
   Then add cumin, red chilly powder and salt. Fry until the vegetables are cooked.
5. 
   
   Beat the eggs in a bowl and keep it aside
6. 
   
   Once when the vegetables are cooked add the beaten egg to the frying pan.
7. 
   
   After 3-4 minutes, fold the omlette into two and leave it to cook for another 3-4 minutes.
8. 
   
   Garnish with cheese and Vegetable Omlette ready to taste as a breakfast meal.

Pori Urundai

Ingredients

• Puffed Rice - Pori
• Fried Peanuts
• Brown Sugar
• Cardamom
• Butter

Method:

1. 
   
   Fry puffed rice lightly in a pan and keep it aside.
2. 
   
   Make brown sugar syrup (paagu) with little water and brown sugar. Take this from heat.
3. 
   
   Add crushed cardamom powder to the sugar syrup
4. 
   
   Add puffed rice and peanuts to the syrup and mix gently without breaking the puffed rice
5. 
   
   Make small balls before the heat gets reduced from the mixture
6. 
   
   This is special made for Karthiigai Deepam Neivedhiyam.

Frankie

Ingredients

1. Peas
2. Tofu
3. Chilly powder
4. Turmeric powder
5. Coriander powder
6. Garam masala
7. Onion
8. Chappathi
9. Egg
10. Crushed pepper corns
11. Salt

Method:

• 
  
  Beat egg with salt and pepper powder.
• 
  
  Place the rolled chappathi flour on the pan and brush the beaten eggs throughout the rolled chappathi
• 
  
  Flip over the flour and get the chappathi done with the brushed eggs.
• 
  
  To prepare the filling:
• 
  
  Cut tofu into smaller peices and saute them in little oil.
• 
  
  Add water in a pan and boil the fresh green peas with little salt
• 
  
  When the peas is have done, add all the dry powders and fry until the raw smell leaves
• 
  
  Now add the fried tofus and cook them for 7-10 minutes.
• 
  
  The filling is ready now.
• 
  
  Place the filling at the centre of the roti along with chopped onions, little bit salt and pepper.
• 
  
  Roll both the ends and the frankie is ready to taste.

Oats Paniyaram

Ingredients

1. Oats - 3 cups
2. Roasted Rava - 2 tspn
3. Onion - 1
4. Cumin seeds - 2 tspn
5. Rice flour - 1 cup
6. Salt
7. Green chilly - 3
8. Channa dhal - 1 tspn

Method

• 
  
  Soak oats in water for 15 minutes
• Add rice flour to the oats mixture and mix well
• Now add oil in a pan and add mustard seeds.
• Once when it splutters add channa dhal.
• Add chopped onions, chopped green chillies and cumin seedds and saute them
• Add the fried items to the wet mixture.
• Finally add salt and roasted rava and mix well
• The batter is ready to put in the paniyaram pan
• Paniyaram ready to taste with coconut shutney, tomato and coriander chutney.

Fish Kuzhambu

Ingredients

1. Fish - Tilapia
2. Garlic
3. Ginger
4. Onion
5. Green chilly
6. Red chilly powder
7. Turmeric powder
8. Cumin powder
9. Coriander powder
10. Sambhar powder
11. Tamarind
12. Coconut milk
13. Mustard
14. Cumin seeds
15. Tomato
16. Coriander leaves
17. Salt

Method:

• 
  
  Cut tilapia fillets into peices. Add turmeric powder and keep it aside.I used 2 tilapia n cut into 6 peices
• 
  
  Chop 1 big onion, 3-4 garlic pods and 2 green chillies.
• 
  
  Add oil in a skillet and add mustard seeds.
• 
  
  Once it splutters add cumin seeds. Then saute onion and garlic until they are translucent
• 
  
  Add tomato and fry until it becomes tender
• 
  
  Add all the dry powder ingredients and fry until the raw smell goes.
• 
  
  Add coconut milk and tamarind paste(mix it with water and then add)
• 
  
  Leave until the masala boils.
• 
  
  Wash the fish peices and add it to the boiling masala.
• 
  
  Leave it for five minutes and garnish with chopped coriander leaves
• 
  
  Fish kuzhambu ready to taste with rice, dosa and chappathi.

Murukku

Ingredients

1. Rice flour
2. Urad dhal
3. Sesame seeds
4. Cumin seeds
5. Salt
6. Butter

Method:

• Fry urad dhal in a kadai.. just heat it and allow it to cool. Grind into smooth powder
• Add rice flour and urad dhal powder(in 4:1 ratio) with little water.
• Also add sesame seeds, cumin seeds and butter.
• Mix the ingredients and make into a smooth dough.
• Keep the dough inside the murukku-maker and press into different desired shapes.
• Deep fry them in oil until it is cripsy and light golden color.
• Enjoy diwali with tasty murukku.

I am sending this recipe to Priya's diwali contest

Boondi Laddoo

Ingredients

1. Besan flour
2. Sugar
3. Cardamom
4. Cashew nut
5. Raisins

Method:

• 
  
  Mix the besan flour with equal amount of water and make a smooth batter
• 
  
  Heat oil in a pan and pour the batter into the hot oil pan through a seive with small round holes.
• 
  
  Fry the boondi's and keep it ready
• 
  
  Make a sugar syrup and add cardamom powder to it.
• 
  
  Mix in the fried boondi's and roasted cashew nuts and raisins when the sugar syrup is hot.
• 
  
  Make small balls out of this mixture when it is warm
• 
  
  Boondi laddoo is ready to be served.