Ingredients:

Cauliflower  florets               : 2cups
Cabbage                                : 1 cup(coarsely chopped)
Onion                                    : 1/2
Garlic                                    : 2 cloves
Maida                                    : 1 tbsp
Milk                                      : 1/2 cup
Salt to taste
Pepper powder                     : to sprinkle
Butter  melted                      : 1 tsp
Chicken stock cube              : 1


Method:


Wash and cook Cauliflower and cabbage with garlic, onion and salt in 1and a half cup of water.
Cool it and blend it to a puree and keep aside.
Heat butter  and add maida, fry it till the raw smell goes. Remove from fire and add milk, mix well without any lumps.
Mix the cauliflower puree with the milk and maida mixture, add the stock cube and boil  it in a reduced flame till it is thick and creamy. Sprinkle pepper powder and serve hot.

Ingredients:


Chicken breast                    : 2 pcs minced
Onion                                  : 1 finely chopped
Tomatoes                             : 2 chopped
Garam masala pdr               : 1/2 tsp
Chilli pdr                             : 1 tsp
Coriander pdr                      : 1 tsp
Ginger                                 : 1/2 " pc
Garlic                                  : 3 cloves
Green chillies                      : 2no
Turmeric pdr                       : 1/4 tsp
Coriander leaves                 : 1cup(chopped)
Bread                                   : 1 slice
Cashews                              : 6 nos. 
Salt to taste
Oil as required


Method: 


To make the koftas


Make bread crumbs with the bread slice by grinding it coarsely in a blender.
Grind green chillies, ginger and garlic together to a paste. 
Mix chicken mince with salt, a pinch of turmeric pdr, a tsp of chopped onions,a tsp of ginger garlic paste, a pinch of garam masala pdr, a tbsp of chopped coriander leaves and bread crumbs together and make even lemon sized balls.




Heat oil in a pan and fry this balls till golden brown in colour and keep aside.





To make the gravy:



Soak cashews in warm water for 10 mins and grind it to a paste.
Grind tomatoes in a blender and make a puree and keep aside.
Heat oil in a kadai, add the balance ginger garlic paste. Fry for 2 secs and add chopped onions. Saute it till brown, reduce the flame and add the chilli pdr, coriander pdr and saute for a minute.




Then add the tomato puree and let it cook on a low flame till the oil separates. Now add the cashew paste along with 1/2 cup of water(according to the consistancy of the gravy) and let it boil for 1 min.  Finally  add the koftas and coriander leaves.
Serve hot with chappathi, parotta or rice.

Ingredients:

Tomatoes                    : 5 nos
Onion                         : 1/2
Garlic                         : 2 cloves
Chicken stock            : 1 cube(optional)
Butter                         : 1 tsp
Maida                         : 1tbsp
Salt to taste
Pepper pdr                  : 1/4 tsp



Method:


Heat butter in a pan, add chopped onion and fry for 1 min. Add maida and fry it till the raw smell goes. In a pressure cooker add chopped tomatoes, fried onion and maida, garlic,salt and the stock cube with 2 cups of water and cook.
Cool it and puree it in a bender. Boil it again for 1 or 2 mins and remove from fire, sprinkle pepper powder. Serve it with fried bread pieces.

Ingredients:

Clove                            : 3 no
Cinnamon                     : 1/2 " pc
Ginger                           : 1/2" pc
Garlic                            : 3 cloves
Green chillies                : 2 nos
Poppy seeds                  : a pinch
Chilli pdr                       : 1 tsp
Coriander pdr                : 1tsp
Onion                            : 1 big chopped
Tomato                          : 1 chopped
Cashews                        : 5 nos.
Grated coconut              : 1 cup
Carrots                           : 1 no
Beans                            : 8 nos
Potato                            : 1 big
Peas                              : 1/2 cup
Cauliflower                    : 5 or 6 florets
Oil                                 : 2 tbsp
Salt to taste


Method:

Soak cashews in warm water for 5 to 10 mins.
Wash and cut carrots, beans, potato into cubes.




Grind garlic, ginger and green chilli together to make a paste.
Grind coconut with soaked cashews and poppy seeds to a paste and keep aside.
Heat oil in a pan and fry cloves and cinnamon.  Add chopped onion and saute it till light brown colour. Add the ginger, garlic and green chilli paste and saute till the raw smell goes.Reduce the flame and add the chilli pdr, and coriander pdr and tomatoes and saute it well. Add the vegetables and required amt  of water, salt and cook.




Finally add the coconut paste into the curry and mix well. Add water depending on the consistency, cook for 2 more min and  remove from fire. Garnish with coriander leaves. It goes well with chappathi, dosa or idiappam.

Ingredients:

Pumpkin                      :  1/2 kg
Onion                          : 1cubed
Garlic                          :  2 cloves
Salt to taste
Stock cube(optional)  : 1
Butter                         : 1/2 tsp
Maida                         : 1 tsp
Water as required





Method:


Cut pumpkin into medium pieces. Cook the pumpkin along with onion, garlic with required amt of water in a pressure cooker.
When it is cold puree it in a blender.
Heat butter in a pan, add maida and fry it till the raw smell goes. Then add the pumpkin puree and stock cube to this and let it boil for 2 mins in reduced flame. Remove from fire and serve it hot.



                  

Ingredients:

Tamarind                            : 1 lemon sized ball
Pepper corns                      : 1 tsp
Cumin seeds                      : 1/2 tsp
Garlic                                 : 3 cloves
Turmeric pdr                      : a pinch
Salt to taste
Coriander leaves               : 2tbsp( chopped)

For seasoning
Ghee or oil                        : 1 tsp
Mustard seeds                   : 1/2 tsp
Red chilli                          : 1
Curry leaves                     : few


Method:

Soak tamarind in 1 cup of warm water for 10 mins and extract the juice. Otherwise you can add tamarind as such in 2 cups of water and boil for this rasam only.
Grind or crush the pepper corns, cumin seeds and garlic together (dont grind it finely).
Take a pan, boil tamarind with salt, turmeric pdr for 5 mins. Then reduce the flame and add the crushed pepper corn cumin garlic mix.  After adding this mix just boil it till a froth comes on top of the rasam.  Remove from fire.
Heat ghee and add mustard seeds, red chilli. When it pops add curry leaves and pour it over the rasam. Add chopped coriander leaves.
You can have it with steamed rice and pappad. 

Ingredients:

Idli rice                             : 1 cup
Raw rice                           : 1 cup
Shredded cabbage            : 1 cup
Green chillies                   : 2
Coriander leaves              : 1/2 cup(chopped)



Method:

Soak rice for 2 hours.
Boil the shredded cabbage and drain.
Grind rice with green chillies and coriander leaves.
Mix the cabbage and salt to the batter. The batter resembles like ada dosa batter.





Heat the dosas tawa and pour one ladle full batter and spread it evenly.
Sprinkle oil and when it changes colour slightly to brown turn it and cook the other side also.
Serve  it hot with tomato chutney!

Ingredients:

Gram flour                          : 1 cup
Sugar                                  : One and half cup
Broken cashews                 : 10pcs
Raisins                                : 6nos
Ghee                                   : 1 tbsp
Pacha karpooram                : a pinch
Sugar candy(kalkandu)      : 1 tbsp
Cardamom pdr                   : a pinch
Powdered sugar                 : 1 tbsp
Water as required
Oil for frying


Method:

Mix gram flour with required water to make a thin batter.  Dont make it too thin. The batter should be lump free and should drip drop by drop when it poured on the jarny(perforated ladle) and keep aside.

Put sugar and water  in a pan and keep it in medium flame. Boil the sugar syrup till we get the one string consistency  (when you touch it between your index finger and thumb and pull it apart, it should form a string). Remove from fire.

Heat oil in a kadai. Gently pour 1 ladle batter in the boondi ladle  and tap it. Droplets of batter will fall into the hot oil, fry it (do not fry it till crispy). Remove it from oil and repeat the process with the remaining batter and keep aside.



Heat ghee in a kadai and fry cashews and raisins seperately.
Add fried cashews, raisins, pacha karpooram and cardamom pdr to the sugar syrup.
Add the boondi to the sugar syrup and mix well. Finally add 1or 2 tbsp of powdered sugar to this, mix well. Boondi is ready!

Ingredients:


 Eggs                                        : 4 nos
Shallots                                    : 5 or 6 nos
Chilli pdr                                  : 1 tsp
Coriander pdr                           : 2 tsp
Ginger                                      : 1/2 " pc
Garlic                                       : 2 cloves
Turmeric pdr                            : 1/4 tsp
Grated coconut                         : 1 cup
Tamarind paste                         : very little
Curry leaves
Coriander leaves


Method: 


Boil the eggs and remove the shells and keep aside.
Heat a tawa and roast the chilli pdr and coriander powder until the raw smell goes. Then add shallots, ginger, garlic and grind it into a smooth paste.
Grind the coconut seperately into a paste.
Mix the masala paste and tamarind paste, add 2 cups of water and let it boil for 2 or 3 mins. The add the coconut paste and boil it in reduced flame for 4 mins. Cut the boiled eggs into two and add this to the curry and cook for 1 more min. Remove from fire. Add curry leaves. Garnish with coriander leaves and serve.

Ingredients:

Atta                             : 2 cups
Methi leaves               : 1 cup (finely chopped)
Green chilli                 : 1 chopped
Oil                              : 1 tbsp
Salt to taste
Water as required





Method:


Rinse the methi leaves and drain it well.  Chop it finely and keep aside.



In a bowl mix atta with salt. Add  the chopped methi leaves and chopped green chilli and mix.
Mix water and oil, knead it well   to a smooth dough. Divide it into small balls.



                              Roll each ball into medium sized rotis.



Heat a tawa and cook the rotis on both sides. Drizzle oil on the sides of the paratha.




Serve it hot with raita or pickle.

Ingredients:

For the filling

Chicken breast (boneless)                :  250 gms
Onion                                               : 1 finely chopped
Green chilli                                      : 1 finely chopped
Chilli powder                                   : 1/2 tsp
Turmeric pdr                                    : a pinch
Tomato                                             : 1 chopped
Yoghurt                                            : 1 tsp 
Salt to taste
Oil as required
Lettuce leaves shredded                   : 1 cup
Finger chips  (optional)                    :  10 pcs
Pickled cucumber slices
Grated carrot & cucumber               : 1 cup
Mint leaves                       

For garlic sauce

Garlic                                               : 2 cloves
Yoghurt                                            : 2 tbsp
Lemon juice                                     : 1 tsp
Olive oil                                           : 1 tbsp
Salt to taste


For the bread

Maida                                              : 1 cup
Wheat flour                                     : 1 cup
salt to taste
water as required
Oil                                                  : 1 tsp

Method:

Mix atta with maida, salt, water and oil and knead it well and cover it with a wet cloth.




Wash the chicken breast and  slice it into small thin pieces. Marinate it with little salt, turmeric pdr and a tsp of yoghurt for 10 mins.
Heat 1 tbsp of oil in a tawa. Add chopped onions and saute it. Then add the chilli pdr,green chilli and  chopped tomato. Add the marinated chicken pieces to this  and close it and cook till the  chicken is tender.  Remove from fire.




Grind the garlic to  a paste and mix all the other sauce ingredients together and keep aside.




Divide the dough into small balls and roll it to make thin chappathis.

Heat the tawa and cook the chappathis.



Spread a spoonful of sauce over the chappathi and palce some  chicken pieces, grated carrot, pickled cucumber slices, shredded celery leaves and  1or 2 pieces of finger chips and mint leaves. Then roll it like a shawarma.

Ingredients:

Method

• Soak urad dal and rice separately for min 2 hours.
• Grind it separately. Mix it together with salt and keep for at least 6 hours to ferment.
•    
  
  When it fermented properly it will rise and double up after 6-8 hours if it is kept in a warm place. MIx well.
•  Heat the  idli maker, pour the batter evenly.
•  
  
• Steam this for almost 6 to 10  mins. When you prick in the middle of the idlis, it should come out clean .
• You can have it with Potato stew, Chutney or Sambhar or idli podi. 
•  

മസാല ദോശ 

Ingredients:

 For the batter

Urad dal                                    :  1/4 cup
Raw rice                                    :  1/4 cup
Boiled rice                                :  2 cups
Fenugreek seeds                       :  1tbsp
Salt to taste
Ghee                                         : 2 tbsp

For the masala

Potatoes                                    :  3 medium
Onion                                        : 1 big
Green chillies                           : 2
Turmeric pdr                            : 1/4 tsp                 
Ginger                                      : a small piece
Oil                                            : 2 tbsp
Salt to taste

Method:

Soak urad dal  along with  fenugreek seeds .  Soak both the rices together for 2 hours. Grind it to a smooth paste, add salt and keep for 6 hours to ferment.
Boil potatoes, remove the skin and cut into pieces.   Saute onions,  ginger and green chillies add salt, turmeric pdr, boiled potatoes and 1/2 cup of water and mix well. Remove from fire when the water gets absorbed and keep aside.

Make dosas with the batter,  add ghee and put 2 tbsp of potato mixture and fold it.


 
  Serve it with coconut chutney.