CHEESE OMELETTE

Egg-6

Cheese-50g
Pepper powder- ¼ teaspoon
Turmeric- ¼ teaspoon
Onion-2
Tomato-2
Coriander leaves – 2 to 3
Mint leaves- 2 to 3
Oil- 4 tablespoon
Salt to taste

method

Beat eggs with salt and pepper. Keep aside.

Heat 1-tablespoon oil in a pan. Fry onion and tomato along with the leaves; keep aside.

On a pre-heated pan add 1table spoon of oil and pour the egg mixture and spread evenly.

Add the onion tomato mixture and cheese. Lastly fold the omelette from both ends.

Makes 4 omelettes

BOMBAY SANDWICH

Bread - 6 slices

Potato – 1 (Boiled and mashed)
Cucumber -1
Tomatoes -1
Capsicum -1
Onion -1
Green Chilli -1
Ginger – ¼ piece
Coriander Leaves
Lemon Juice – 2 teaspoon

METHOD

Grind green chillies, ginger, onion, coriander and salt.

Add lemon juice and the green chutney filling is ready.

Take the slices of bread and spread chutney.

Evenly spread pieces of boiled potato, slices of onion, tomatoes, cucumber and capsicum(raw).

Toast the sandwich & it’s all ready to eat.

EGG MALABAR

Egg - 4 (boiled)

Onion - 1(chopped long)
Tomato - 2(chopped)
Green chilli - 2(slit)
Coriander powder - 2 teaspoon
Turmeric powder - ¼ teaspoon
Chilli powder - 3 teaspoon (Kashmir chilli)
Ginger garlic paste - 2 teaspoon
Egg masala or curry masala powder - ½ teaspoon
Scraped coconut - ¼ cup
Coconut oil - 4 dessert spoon
Salt to taste

METHOD

Slit the boiled eggs on two ends.

Rub the egg with salt, turmeric and ginger garlic paste. Keep aside for 10 minutes.

Heat a kadai and add 1 teaspoon of oil.

Add coriander powder, chilli powder and coconut. Stir and heat well.

Once done, grind them well in a mixer with required water.

Heat the remaining oil in the kadai and crackle mustard. Add tomato and sauté until they are soft.

Add the egg masala and stir for a minute. Add the ground masala and required water. Mix well.

Add the eggs; mix well and cook for 5 minutes under low flame until the gravy become semi - thick.

Best served with aapam

PUTTU

Rice powder –2 cups

Scraped coconut -2 cups
Water- ¼ cup
Salt to taste

method

Boil water into the Puttu Kutti.

In the cylindrical part of the vessel, add 1 tablespoon of Coconut followed by ¼ cup of Rice Powder.

Continue this process until the mixture reaches the rim.

Steam for 5 to 7 minutes under medium flame.

Stick out the puttu and split into 5 pieces.

Best served with Channa curry or small banana.

DAL PALAK

Palak (Spinach) - 250g

Onion-1 (chopped)
Green chilli-1(chopped)
Channa Dal (Bengal gram) - ¼ cup
Thoor Dal (Yellow Split peas) - ¼ cup
Coriander powder - ¼ teaspoon
Chilli powder - ¼ teaspoon
Cumin powder -1 pinch
Mustard - ¼ teaspoon
Ghee - 1 teaspoon
Salt to taste
Water as required

METHOD

Wash palak and drain. Finely chop and keep aside.

Cook channa and thoor dal separately in a cooker.

Heat oil in pan; crackle mustard. Add onion and green chilli. Stir well for 2 to 3 minutes.

Add all ingredients from coriander powder to cumin powder. Stir well for a minute.

Add palak; and sauté until it becomes soft.

Add the cooked dal. Add required water.

Boil well. Once done pour ghee over it.

Best served with roti

MURG MAZA

Chicken leg- 10 pieces

Coriander powder- 1 tablespoon
Chilli powder-1 tablespoon
Pepper powder- ¼ teaspoon
Cumin Seeds- ¼ teaspoon
Ginger garlic paste- 1 teaspoon
Onion-1
Tomato-1
Curry leaves- 3-4
Oil – 2 tablespoon

METHOD

Remove chicken skin; wash and clean well.

Add all the ingredients from coriander powder to ginger garlic paste.

Mix well and keep aside for 10 minutes.

Heat oil in a kadai. Fry chopped onion and stir fry for few minutes.

Add onion and curry leaves. Lastly add the chicken pieces.

Stir well; cover and cook under the low heat until the gravy become thick.

Best served with roti

RICE AND VERMICELLI PULAO

Basmati Rice – 1 cup (cooked)

Vermicelli – ½ cup (broken in small pieces)
Bay leaf – 1
Small onion – 1 (finely chopped)
Ginger – ½ (cut in long thin strips)
Green chilli - 1
Coriander leaves – ¼ (finely chopped)
Red chilli powder – ¼ teaspoon
Garam Masala powder – ½ teaspoon
Ghee - 2 tablespoon
Water – 2 cups
Salt to taste

METHOD

Heat ghee in a heavy bottom pan.

Add bay leaf and onion. Fry for a couple of minutes.

Add ginger and green chilli. Saute for 2 minutes.

Add vermicelli and cook for a couple of minutes.

Pour warm water, add salt and garam masala powder.

Stir and mix well. Bring to a boil on high flame and keep aside.

In a vessel, make 4-5 layers of rice with the masala mixture. Cook under low flame for 10 minutes.

Best served with raita.

PUDINA RICE

Basmati rice - 1 cup

Water - 2 cups
Onion – 1 (finely chopped)
Cloves - 2
Cardamom - 2
Cinnamon sticks - 2
Bay leaf – 1
Ginger garlic paste - ½ tbspn
Butter - 1 tbspn
Oil - 1 tbspn
Peas - ½ cup
Lime juice - 1 tbspn
Grind to paste the following
Coriander leaves - 1 small bundle
Mint leaves (pudina) - 1 bundle
Green chillies – 2 to 3 ( as per taste)
Curry leaves - 2 sprigs
Salt to taste

METHOD

In a pressure cooker, add oil and butter and allow to heat.

Add bay leaf, cardamom, cloves and cinnamon. Allow to fry.

Add onions and fry till translucent. Add the ginger garlic paste and fry for a couple of minutes.

Add the ground paste and fry for 2 minutes.

Add the basmati rice and fry till all the moisture evaporates. Add peas.

Add water and salt. Cover the cooker and cook until 1st whistle.

Garnish with fresh coriander leaves.

Best served with raitha, papad and pickle.

VEGGIE NOODLES

Noodles- 250gms

Onion-1
Tomato-1
Capcicum-1
Chilli powder- ¼ teaspoon
Pepper powder- ¼ teaspoon
Cumin Seeds- ¼ tablespoon
Curry flavour- 2 tablespoon
Oil –2 tablespoon
Water- ½ litre

METHOD

Boil water in a vessel; add noodles and cook for 2 minutes.

Dry the water and keep aside.

Heat oil in a kadai; add chopped onions and stir-fry until light brown.

Add capsicum and tomato, stir for a couple of minutes.

Add all ingredients from chilli powder to curry flavour.

Stir for a minute and add them to the noodles.

Mix well and it is ready to serve.

CARROT HALWA

Grated carrot - 2 cups

Milk- 1 cup
Ghee- 2 tablespoon
Sugar-1 cup
Cardamom- for flavouring
Cashew nut- 3-4


METHOD
Sauté the grated carrot in ghee.

Add milk and cook the carrot nice and soft.

Add sugar; allow to simmer for a while till the sugar dissolves and the mixture thickens.

Add cardamom powder.

Garnish with flaked cashew nuts

BOONDI RAITA

Boondi (lentil bits) – 1 cup

Curd – 1 cup
Water – ¼ cup
Cumin powder – 1 tsp (garnishing)
Chilli Powder – ½ tsp
Coriander leaves – finely chopped – ½ tbsp
Salt to taste

METHOD


Soak boondi in lukewarm water to remove excess oil.

Squeeze out the extra water and keep aside.

Mix water, curd, cumin (1/2 ) chilli and coriander and salt. Mix well.

Add boondi, mix well, decorate with chilli & cumin powder

RAVA DOSA

Rava (semolina) - 1 cup

Urad Dal (Black gram) – 1 cup
Onion - 1
Green chilli - 2 (chopped nicely)
Ginger -1 small piece (chopped nicely)
Curry leaves- few (chopped)
Salt to taste
Water as required

METHOD

Soak the dal overnight.

Drain and grind the dal with water thoroughly.

Heat a pan and roast the rava for a few minutes. Keep aside and allow to cool.

Mix the ground dal with rava, onion, green chilli, ginger, curry leaves and salt.

Heat a tava and spread over it 1 teaspoon of oil.

Pour ½ cup batter in the center of the tava and spread evenly.

Cut the bread slices into small cubes and deep fry them in oil. Cook both ends until nice and crispy.

Best served with chutney.

FRIED ONION DOSA

Raw rice – 2 ½ cup

Kidney beans – 1 cup
Wheat flour – ½ cup
Fine flour – 2 tablespoon
Onion –2
Green Chilli -1
Curry leaves-1 stem
Chilli powder- 1 pinch
Coconut Powder – ¼ cup
Turmeric – 1 pinch
Salt to taste
Oil- 5 tablespoons
Water – ½ cup

METHOD

Soak a mixture of rice and kidney beans together overnight. Blend them and make a fine batter.

Heat 1-tablespoon oil in a pan. Add all ingredients from onion to turmeric for 2 minutes. Keep aside

Add wheat flour, fine flour, fried masala and salt to the batter; mix well.

Heat dosa tava, spread 1-teaspoon oil; and pour little less than ¼ cup of batter.

Spread evenly. Fry both sides and serve once crispy.

COCONUT DOSA

Raw rice- 1 ½ cup

Kidney beans- ¾ cup
Coconut-1 cup (scraped)
Fenugreek seed or powder - ¼ teaspoon
Salt to taste
Water- as required

METHOD

Wash and soak rice and kidney beans in water along with fenugreek over night.

Drain water and grind with coconut and salt along with required water. Grind to a fine batter.

Heat a tava / flat pan and spread 1 teaspoon of oil.

Place ½ cup of the batter onto it and spread well. Cook until done.

Make the doshas one by one.

Most ideal for breakfast. Best served with coconut chutney

JHINGA FRY

Large Prawns- ½ kg

Small Onion-10
Coriander powder- 2 tablespoon
Chilli powder-1 tablespoon
Cumin Seeds- ¼ tablespoon
Fenugreek- ¼ tablespoon
Garam masala- 1 pinch
Ginger garlic paste-1 tablespoon
Green chilli-1
Scraped coconut-1 tablespoon
Curry leaves-small bunch
Oil - ¼ cup
Water - ¼ cup

METHOD

Cut and clean the prawns; marinate with salt and turmeric for 5 minutes.

Grind all ingredients from onion to curry leaves. Add water in between.

Grind to a fine paste. Later add this to the prawns and deep fry for 15 minutes.

Serve with rice and curry.

SQUID CHILLI FRY

Squid- 1kg

Onion - 2
Chilli powder-1-tablespoon
Cumin Seeds- 1/4 teaspoon
Coriander powder-1 tablespoon
Fenugreek – 1 pinch
Ginger Garlic paste-1 teaspoon
Cardamom powder-1 pinch
Turmeric – ¼ teaspoon
Water- ¼ cup
Salt to taste
Oil – ¼ cup

METHOD

Cut squid into small pieces. Wash well and allow to dry for 5 minutes.

Add ingredients from chilli powder to turmeric.

Mix well and keep aside for 5 minutes.

Heat oil in a kadai; add chopped onions and stir-fry for a couple of minutes.

Add squid, mix well, and fry under low flame for 15 minutes

CRAB CORIANDER

Crab - ½ kg

Onion- 1 ½ (chopped long)
Garlic – 3 to 5 flakes (crushed)
Ginger -1 ½ inch piece (crushed)
Green chilli - 2 (crushed)
Coriander powder - 3 teaspoon
Chilli powder - 3 teaspoon (Kashmiri)
Fenugreek powder - 2 pinches (roasted)
Cumin powder- ½ teaspoon
Coconut milk - ¼ cup (Thick)
Turmeric powder- ½ teaspoon
Water - 1 cup
Coconut oil - 3 desert spoon
Salt to taste

METHOD
Cut and wash the crab well.

Add salt and turmeric powder, mix well and keep aside for 10 minutes.

Heat 3 dessert spoon oil in a pan / earthen pot and half fry the onions.

Add ginger; garlic and green chilli; fry until light brown.

Add all the ingredients from coriander powder to cumin powder. Stir for a few minutes.

Add tomato; keep stirring to make a fine paste.

Add the crab and mix well. Add 1 cup of water; cover and cook under medium flame until the crab becomes soft and tender. (Keep stirring as it cooks)

Add coconut milk and boil well until the gravy is thick. Turn off flame and garnish with curry leaves.

Best served with rice.