Ingredients:

Carrot                     : 1
Capsicum green     : 1small
Red capsicum        : 1/2
Lettuce                   : 10 leaves
Purple cabbage       : 1/4
Olive oil                 : 1 tbsp
Pepper pdr              :1/2 tsp
Salt a pinch



Method:

Cut the vegetables in lengthwise.  In a vessel Mix the olive oil with  salt and pepper. Put all the vegetables in this and mix well and serve!!

പാൽ പായസം 

Ingredients:

Broken matta rice      : 1/4 cup
Milk                           : 2 cup
Condensed milk         : 1 tin
Sugar                          : 1/4 cup(optional)
Cashews broken         : 2 tbsp
Cardamom pdr           : 1/4 tsp
Ghee                           : 1 tbsp




Method:

Wash the rice well. Boil the milk and 1/4 cup water, add the rice and cook it n a wide vessel. Or  use a pressure cooker to cook the rice. After one whistle switch off the stove. After cooling open the cooker  and  check the rice  cooked well.







 Boil again to reduce the quantity of the milk to half and add the condensed milk to this.  Check the sugar and add if needed.  The whole process has to be done on low heat.  Switch off the stove when the payasam is semi thick and creamy.
Fry the cashews in the ghee and pour this to the payasam. Serve it hot or chilled!!

Ingredients:

Heat oil in fry pan, slowly drop the cabbage balls into the hot oil, this should be fried in a low heat as the inside of the balls get cooked.  Once the bottom of the balls getting brown gently flip it and fry until  light brown.




Keep it in a paper towel just to absorb the extra oil.

Ingredients for the gravy

Tomato                 : 3 nos
Green chillies       : 2 nos
Chopped ginger    : 1"pc
Cumin seeds         : 1/4tsp
Asafoetida            : a pinch
Milk                      :2 tbsp
Cream                   : 2 tbsp
Chilli pdr              : 1tsp
Coriander pdr       : 1tbsp
Besan                    :1tsp
Salt to taste
Kasoori methi       :a pinch
Garam masala       :1/4tsp
Coriander leaves for garnishing
Oil                         : 2tbsp

Method for the gravy

Cut the tomatoes and blend it in a mixie to make a puree, keep aside. 
Heat oil in a pan add Asafoetida, chopped ginger, chopped green chilli,cumin seeds and besan.
Fry them together till the besan  gives out a nice smell.
 Now add the tomato puree, chilli pdr, coriander pdr and salt.
Boil it till the gravy reduced  to half, reduce flame and add the milk to this. Boil for a few seconds and add kasoori methi and garam masala.Then  add cream to this and mix well.


 Finally add the koftas to this, carefully stir it otherwise the koftas will break. Better to add the koftas just before serving.


 Garnish with coriander leaves and serve it with paratha, chappathi or fried rice.

Ingredients:

Basmati rice      : 2 cups
Cumin seeds      : 1tsp
Ghee                  : 1tbsp
Green chillies    : 2 nos
Water                 : 1&1/2 cups
Salt to taste



Method:

Cook basmati rice in a rice cooker adding one and half cups of water and salt. The rice should not be overcooked.
Heat ghee in a pan and add cumin seeds, when it splutters add the chopped green chillies to this and saute for 2 secs.

                                   Add the cooked rice to this and mix well.

 Keep it in low flame for 2 mins stirring it evenly. Check for salt and switch off the flame.
Serve it with some spicy curry of your choice!!

Saute for a while  till the mint get coated evenly on the rice. Switch off the stove and sprinkle lime juice. Serve hot with potato chips and  onion raita!.

Ingredients:

 Besan                           : 1 cup
Grated coconut             : 1 cup
Ghee                             : 1 cup
Milk                              : 1 cup
Sugar                            : 3 cups

Method:


Take a plate and grease it with ghee and keep aside.
Fry the besan in 1tsp of ghee till you get a nice aroma of fried dal.




Remove from fire and add coconut, sugar and milk. Stir well and finally add ghee to this and return to fire.




 Keep stirring it till the mixture starts to leave the sides of the pan.
A formation of froth will be there at this time.



Now transfer the contents to the greased plate and spread it evenly. Let it cool for some time.
Using a knife cut the cakes into square or diamond shapes.



Store it in an airtight container.

Masala idli

Idly is supposed to be a simple and good food as it does not contain any oil and it is a steamed product. But if you want to spoil  it adding oil, chilli etc you can try this recipe :) But of course once in a while we can have unhealthy food also!!

Ingredients:

Idli                      : 2nos
Onion                  : 1small
Tomato                : 1/2
Ginger                 :1/4"pc
Green chilli         :1
Chilli pdr             :1/4tsp
Turmeric pdr       : a pinch
Oil                       :1tbsp
Coriander leaves : for garnishing



Method:

Make Idli or left over idlis will do.  Cut it into 6 pieces.
Slice onion into thin slices. Chop green chilli and ginger  finely. Cut tomato into small pieces.


Heat a pan with 1 tbsp of oil and add the onion,green chilli and ginger pcs. Saute  well till the onion become light pink. Add a little chilli pdr and turmeric pdr mix well.   Add chopped tomato and saute it till soggy.
Then add  a little salt for this masala, idli had got salt already, so careful while addding. You can avoid the green chilli if it is too spicy for you, because we are adding chilli pdr to this.
Now add the idli pieces and mix well till the masala evenly coated the idli pieces.
Transfer to a plate and garnish with coriander leaves. A tasty snack for the evening tea!

I used to watch making Mysore pak by the cooks coming for marriage functions etc. They will come the previous day itself and will make sweets like Laddu, Mysore pak etc. It was very interesting to watch them doing, but I thought its not easy for us. My mother used to make Laddu but I never saw her making Mysore pak.
Anyway I tried it before but it turned out to a besan burfi!!
 This time it came out better than last time, anyway not like a professional style!!
Anyway I'm confident I can make even better next time, and I'll update the photos then:)






Ingredients: 

Besan                        : 1/2 cup
Sugar                        : one and a half cup
Ghee                         : 3/4 cup
Oil                            : 1/4 cup




Method:

Take besan in a broad vessel. Add 2 tablespoons of hot oil to this and mix well, seive it.
Take a tray and grease it with ghee, keep aside.




    In a pan put sugar add a little water to cover the sugar and boil it.




  In another pan heat ghee and oil together.

  Boil sugar till 1 string consistency, reduce the flame in this stage.



Add the besan to this syrup little by little stirring constantly. Now we can add the hot ghee /oil mixture to this little by little.



Whenever you add ghee froth will be coming, stir it well. Continue the process with the ghee until the mixture completely leaves the sides of the pan.


Remove from the fire and slowly pour it in the greased  tray. Wait till it become warm and cut in into the desired shape .

       
After cooling keep it in an airtight container.

പരുപ്പു രസം


Ingredients:



Cooked tur dal            : 2tbsp
Tomato                        : 1
Tamarind                     : 1 small lemon size
Rasam powder            : 1tsp
Turmeric pdr               : 1/4 tsp
Salt to taste
Coriander leaves         : 1tbsp chopped

For seasoning:

Mustard seeds             : 1tsp
Cumin seeds                : a pinch
Red chilli                     : 1 break into 2
Ghee                            :1tsp
Garlic flakes                :2 or 3

Method:

Soak tamarind in 1 cup  of water for 30 mins and extract the juice from that.
When you cook tur dal for sambhar just remove 2 tablespoons of dal and keep aside.
Boil tamarind juice with salt, 1tsp of rasam powder ,turmeric pdr and 1 chopped tomato for 2 or 3 mins till the raw smell of tamarind goes.
Reduce the flame and  add the mashed tur dal. When it starts boiling froth will come on the top, switch off the stove.



Heat a tsp of ghee in a pan and add mustard seeds. When it pops add broken chilli and cumin seeds, finally add the garlic flakes till it changes the colour. Add this to the rasam. Garnish with chopped coriander leaves.




 

I'm not familiar with rasam powder, I used to buy from market or either use chilli pdr, coriander pdr pepper and jeera separately. Now I just roasted all these together and worked out well.



Ingredients:
        
Red chillies                : 20nos
Coriander seeds         : 1/2cup
Peppercorns               :1/4 cup
Cumin seeds              : 1/4cup
Asafoetida                 :1"pc
Chana dal                  :1/4cup
Tur dal                       :1/4 cup



Method:

Dry roast all the ingredients except asafoetida till the dals become light brown in colour. Remove from fire, let it cool. You must add the cumin seeds at the final stage only.



Take a teaspoon of oil and add asafoetida and fry this. You can also use asafoetida powder. In that case no need to roast or fry it. You can directly add this to the rasam.
Dry grind all this together to a fine powder.
Store it in an airtight container.

Ingredients:

Chicken drumsticks  : 3pcs
Chilli pdr                  : 1tbsp
Coriander pdr           : 1tsp
Turmeric pdr            : 1/4tsp
Pepper pdr                :1tsp
Cinnamon                 : 1/2"pc
Cloves                       : 4pcs
Onion                        : 2nos
Tomatoes                  : 2nos
Ginger garlic paste   : 1tbsp
Salt to taste
Coriander leaves      : 1tbsp chopped
Oil                            : 4 tbsp

Method:

Remove skin and  wash chicken pcs thoroughly.
Chop onion into thin slices and keep aside.
In a non stick kadai heat 1 tbsp of oil, reduce flame and add chilli pdr, coriander pdr, turmeric pdr and salt and stir it quickly for 5 seconds and add chicken pcs to this and saute.
keep it in slow fire as the masala powders will burn quickly. Stir  till it changes the colour and remove from fire.




In another kadai heat the remaining oil and add the cinnamon stick and cloves. Then add the ginger garlic paste and saute it for a few seconds. Now add the sliced onion and saute till it changes colour. then add the tomato pieces and saute for 2 mins and add the chicken to this and then add very little water to this and cover the vessel and cook it in a slow fire. When the chicken becomes tender open the lid and add salt, if needed to the masala.
Keep it in slow fire for some more time till the masala covered the chicken well. Sprinkle pepper pdr over this.
Transfer to a serving bowl and add chopped coriander leaves.  A good combination to chappathis, parotta and steamed rice!!