TOMATO KURMA

Ingredients:
1) Riped Roma Tomatoes chopped- 6
2) Red Onion - 1 (sliced) or small onion 1/4 kg
3) 2 red chillies
4) 2 green chillies
5) 1/4" cinnamon sticks
6) 3 pods cloves
7) 1/2 tsp fennel seeds
8) 1/2 tsp cumin seeds
9) 4 tbsp cumin/corriander powder
10) 2 tbsp garam masala
11) 1/4 cup shredded coconut
12) 1/4 tsp mustard seeds
13) 1 sprig curry leaves
14) 1 tsp turmeric powder
15) 1/2 cup corriander leaves chopped.
16) salt as needed
17) 2 tbsp oil

Masala preparation:
1) Add 1 tbsp oil. When it gets warm, add cinnamon sticks, cloves, fennel and cumin seeds. Saute it.
2) Add sliced onion and red chillies and add little more oil if needed. saute well.
3) When it becomes golden brown, add cumin/corriander powder & saute it.
4) When onions turns brown color, add coconut and leave for 2 mins. Switch off the flame and keep it aside. Bring down to room temperature.
5) Grind the masala to coarse texture by adding water little by little.

Method:
1) Heat 1 tbsp oil in a pan and add mustard seed. when it starts to pop up, add curry leaves and green chillies.
2) Add the tomatoes and leave it till the tomatoes are half cooked and smash it.
3) Add ground masala,turmeric powder and add water to required consistency.
4) Add salt to taste and add gram masala if needed to required taste.
5) Close the pan with lid and cook till it starts to boil vigorously.
6) Switch off the flame & add corriander leaves.
7) Serve with Dosas and idlies.

TOMATO THOKKU

Ingredients:
1)10 Romo tomatoes - finely chopped
2)1 big red onion - sliced
3)1 sprig curry leaves
4)1 tbsp red chilli powder
5)1 tsp ginger-garlic paste
6)1/2 tsp hing powder
7)3 tbsp sesame/gingelly oil
8)salt to taste

Method:
1)Heat oil in a pan. Add mustard seed and let them pop.Add curry leaves and saute.
2)Add onions and saute till it becomes golden brown.
3)Add tomatoes,chilli powder,ginger-garlic paste & hing.saute it.
4)Add salt and mix well.
5)When tomatoes becomes soft and dry, add little amount of oil and saute.
6)Cook untill oil seperates out.Turn off the heat & cool.
7)Store it in a air tight container & refrigerate.It can be eaten for few days.
8)Serve with idli,dosa & chapathis.

CHICKEN TIKKA SKEWERS

Ingredients:
1)Skinless boneless chicken breast -1/2 pound
2)Bell pepper(red/green/yellow) - Diced as required
3)Onion Big -Diced as required
4)Bamboo Skewers -2 (Soak this in water for 30 mins to avoid sticks getting burnt)

To Marinate:
1)Corriander powder -1/4 tsp
2)Cumin powder -1/4 tsp
3)Garam masala -1/4 tsp
4)Chilli powder - 1 tsp
5)Ginger-Garlic paste -1/2 tsp
6)Lemon juice-1 tbsp
7)Curd -1 tbsp
8)pinch of Turmeric powder
9)pinch of red colour
10)pinch of salt

Method:
1)Cut Boneless chicken into cubes and wash with running water and turmeric powder.
2)In a bowl, mix corriander Powder,cumin powder,garam masala,chilli powder,ginger-garlic paste,turmeric powder,red colour,curd,bell peppers,salt & lemon juice.
3)Add the mix to the chicken. Refrigerate for more than an hour.
4)Thread the chicken,onions & bell peppers as shown in picture.Squeeze lime juice over them.
5)Spread out on a baking tray lined with foil.(Grease the tray with oil to avoid sticking)
6) Preheat the Oven in broil mode for about 5 mins.Broil the chicken for about 40 mins turning halfway through.
7)Garnish with corriander leaves.

SNAKE GOURD PORIYAL

Ingredients:
1)Snake Gourd-2 small ones(finely chopped)
2)1/2 cup onions(chopped)
3)3-4 red chilli
4)1 sprig curry leaves
5)1/2 tsp mustard seed
6)1 tsp channa dal
7)1 tsp urad dal
8)1/4 cup coconut(shredded)
9)salt to taste

Method:
1)Heat oil in a pan.Add mustard seed.let it pop-up.
2)Add channa dal,urad dal.when it turns to golden brown colour.
3)Add red chillies & curry leaves.saute it.
4)Add onions & fry till it is done.
5)Add the chopped snake gourd & mix it.
6)Add salt & sprinkle water if needed.
7)Close the lid.Let it cook till it becomes soft.
8)Add coconut & saute it.
9)Serve with sambhar & chapathis.

CRISPY BITTERGOURD

Ingredients:
1)Bittergourd-2
2)2 tbsp chilli powder
3)1 1/2 tbsp Turmeric powder
4)2 tbsp Tamarind paste
5)1 tsp garam masala
6)Salt to taste

Method:
1)Cut the bittergourd into thin pieces.
2)Mix chillipowder,turmeric powder,garam masala,tamarind paste & salt.
3)Apply this paste to bittergourd pieces & keep it in refrigerator for an hour.
4)Heat oil in pan.Fry the bittergourd pieces till it becomes brown colour.
Drain the extra oil using tissue paper.
6)Serve with curd rice or sambar.

SIRU KEERAI PORIYAL

Ingredients:
1)1 bunch siru keerai
2)1 cup chopped onions(small red onion)
3)3-4 garlic flakes
4)3-4 red chillies
5)1 sprig of curry leaves
6)1/2 tsp mustard seed
7)1 tsp channa dal
8)1 tsp urad dal
9)1/2 cup grated coconut
10)salt as required

Method:
1)Wash the greens(keerai),drain the water and chop the leaves & fine stems to fine pieces.
2)Heat oil in a pan,add mustard.let it pop up.
3)Add channa dal.when it turns to golden brown,add urad dal.
4)Add red chillies,curry leaves & garlic. saute it.
5)Add onions and saute well.
6)Add siru keerai and salt.saute it & let it cook.
7)When it is cooked, add coconut and saute it.
8)Serve with sambar.

PEERKANGAI (Ridge Gourd) PORIYAL

Ingredients:
1)Ridge gourd: 2 small ones,peeled & chopped.
2)1 cup of sliced onion
3)3-4 red chillies
4)1/2 tsp mustard seed
5)2 tsp channa dal
6)1 tsp urad dal
7)2 srigs of curry leaves
8)1 cup of coconut(shredded)
8)salt to taste

Method:
1)Heat oil in a pan,add mustard seeds.After it pop up,add channa dal & urad dal.saute it.
2)Add curry leaves & onion.saute well.
3)Add the chopped ridge gourd & salt. saute it & close it with lid.
4)when the ridge gourd becomes soft & well cooked,add coconut & mix it.
5)Serve with rice,sambar & chapathi.

OMELLETE

Ingredients:
1)1 egg
2)1 tbsp milk
3)1/4 cup onion(chopped)
4)1-2 green chillies(chopped)
5)2 curry leaves(finely chopped)
6)pinch of turmeric powder
7)1 tbsp corriander leaves
8)pinch of pepper powder
9)salt as required

Method:
1)Beat egg with milk and turmeric powder.
2)Add onion,green chillies,curry leaves,corriander leaves,pepper & salt.mix well.
3)Heat oil in a dosa pan and pour the egg mixture.
4)Spread the mixture evenly on the pan.
5)when the egg sets,turn on the other side and cook.

CHOW CHOW KOOTU

Ingredients:
1)2 cups chow chow(chayote squash/Bangalore kathirikkai)
2)1/4 cup gram dal(chana dal/kadalai paruppu) or moong dal
3)1 tsp turmeric powder
4)water

Ingredients for coconut paste:
1)2 tbsp grated coconut
2)3-4 green chillies
3)1/2 tsp cumin seeds
4)2 tsp rice flour

For seasoning:
1)2 tsp oil
2)1 tsp mustard seed
3)1 tsp urad dal
4)1 tsp cumin seeds
5)6-7 curry leaves
6)pinch of hing/asafoedita
7)1 tbsp corrinander leaves for garnish

Method:
1)Soak the channa dal in water for about 10 mins.(optional)
2)Put the chopped squash & channa dal in a saucepan and add just enough water to cover the vegetables fully.
3)Add turmeric and stir,then cover the pan and bring the water to boil.
4)Boil the mixture till squash and dal turns soft.
4)Add the ground paste along with salt to the squash dal mixture and heat till the mixture becomes as dry as required.
5)In a seperate pan heat oil and add the seasoning ingredients and add the seasoning to the squash mixture.
6)Garnish with corriander leaves.
7)Serve with rice or chapathis/roti.

VENDAKKAI KOOTU

Ingredients:
1)1/2 kg bindi/okra (Cut lengthwise)
2)1 tsp cumin seeds
3)1 tbsp garam masala
4)2 tsp sugar
5)1 tsp lemon juice
6)4 tbsp oil
7)salt to taste

Masala Ingredients:
1)3/4 cup shredded coconut
2)1 tbsp cumin seeds
3)4-5 green chillies
4)1 cup corriander leaves

Method:
1)Grind the masala ingredients.
2)Heat oil in a pan.Add cumin seeds.let it fry.
3)Add Bindi and saute for 5 mins.
4)Add salt and mix it well.
5)Add garam masala and mix it well.
6)Add the ground masala.
6)Add sugar and mix well.
7)If needed sprinkle water and saute well.
8)After it gets cooked,add lemon juice and remove from heat.

MOR MILAGAI

Ingredients:
1)25 long fresh green chillies
2)2 1/2 cup yogurt
3)1 cup of water
3)2 tsp salt

Method:
1)Green chillies washed and slit in the middle(keep the ends intact)
2)Soak them in yogurt-water-salt mixture.
3)Keep them open(without lid cover) for 4-6 days.The colour changes from green to creamy yellow.
4)Remove the chillies and arrange them neatly in rows with space in-between on a big sheet placed on a plate suitable for sun drying.
5)Let it sun dried for 3-5 days to get completely free from moisture.The end result is creamy-white chillies.
6)Store it in a tight lid box,they can stay fresh from 6 months to a year.
7)To cook - deep fry them in oil until they turn to golden.
8)Serve with curd rice.