kara kozhambu

ingredients:
1 big lemon size tamrind soaked in cup of water
2 onions
1 tomato
1 strand curry leaves
pinch of tumeric
half a table spoon pepper powder
2 table spoon chilly coriander powder
pinch of asfoetedia
salt to taste
oil
method:
place the kadai in high flame .Add oil and add mustard to crackle and add curry leaves and asfoetedia.Then add chopped onions and fry till light brown and add tomato fry it for 2mins then add turmeric,peper,chilly coriander powder,salt to taste and sim ur flame and mix it properly and leave it for 2mins and once u see oil coming out at surrounding add 1 glass of water and bring to boil .after u see the content getting little thick add the soaked tamrind water into it and do this for twice so the pulp is completely extracted and bring it boil in high flame once u see curry thickens turn off the flame.
NOTE:If you wish to add vegetables you can add potato,drumstick,sprouts,brinjal,yam,ladyfinger.

Malai Kofta

Ingredients:

• 2 tbsp - Maida
• 1 no. - Boiled & mashed potato
• 100 gms - Grated Paneer
• 10 nos. - Kaju
• 2 small - Tomato
• 1 big - Onion (Grinded)
  
• 2 tsp - Garam Masala powder
  
• 2 tsp - Red chilly powder
• 1 tsp - Turmeric powder
  
• 1 no. - Elaichi (crushed)
  
• 1/4 cup - Curd
• 2 tsp - Cornflour
• 1 tsp - kasuri methi
  
• Oil for deep fry
• Salt to taste
  

Method:

• In a bowl mix mashed potato, grated paneer, maida, 1 tsp garam masala, 1tsp red chilly powder, salt and make small balls.
• Coat the balls with the cornflour and deep fry
  
• Heat oil in a pan. Add the grinded onions and turmeric. Fry till golden brown.
• Grind kaju, tomato and curd.
• Add this mix into the pan and fry for sometime.
• Add 1 tsp garam masala, 1 tsp red chilly powder, kasuri methi and salt.
  
• Add crushed Elaichi.
• Mix the balls in the gravy.
• Serve it hot.
  

Goby Fry

Ingredients:

• 250 gm - Cauliflower
• 2 tbsp - Cornflour
• 2 tbsp - Besan (Gram flour)
• 1 tbsp - Chilly powder
• Salt - according to taste
• Aamchur (Dry Mango Powder)/Chaat Masala - for taste
• Oil to deep fry

Method:

• Mix cornflour, besan, chilly powder and salt with water to make thin paste.
• Coat Cauliflower thouroughly into this paste.
• Heat oil in kadai and deep fry the Cauliflower and keep aside.
• Sprinkle with Aamchur or Chaat Masala.

Aloo Dahi

Ingredients:

• 4 nos. - Potatoes2
• 1/2 ltr - Curd
• 1 tsp - Coriander Powder
• 1 tsp - Cumin Powder
• 1 tsp - Garam Masala
• 1 tsp - Chilly Powder
• Salt - According to taste
• 2 tbsp - Oil
• 1 tsp - Mustard Seeds
• 1 tbsp - Coriander leaves

Method:

• Boil the potatoes. (Peeled and cubed)
• Heat oil in a kadai and add mustard seeds.
• When it starts to crackle switch off the stove.
• After 2 minutes add curd.
• Switch on the stove and boil it for a minute & add other masalas.
• Add potatoes and boil it both for another minute.
• Garnish with coriander leaves.

veg kurma

ingredients:

2onion

1 tomato

1 carrot

1 drumstick

1raddish

a peice cinnamom

1 elaichi

1 clove

1/2 garam masala

3 green chillis

1 teaspoon mirch powder with dhania powder

pinch of turmeric

salt as per the taste

gingergarlic paste

1 spoon ghee and 3 spoon oil

1 cup coconut scraped

curry leaves

method:

fry onion,chilles in 1spoon oil and tomato and coconut sperately

and make a paste of the fried

heat the cooker and add ghee and oil

and clove,cinnamom,elachi then add thepaste of oinion and chilli first and cook till light brown

and the carrot drumstick and raddish and cook for 5 mins and add the gingergarlic paste and tomato paste and leave it for 2mins in sim

then add tumeric, salt,little pepper powder,mirch and dhania powder

and mix well the ingredient and leave in for 2 mins and once you see the oil coming out of the gravy add water according to the thickness

pressure it for 2 whistle then add coconut paste and bring it a single boil and turn off the gas then in a pan add 1 1/2 spoon oil and add jeera,garam masala powder and curry leaves add this to the kurma which is prepared

Khichdi

Ingredients:(Serves 2)

• 1/2 cup - Rice
• 1/2 cup - Toor dal (Sambar Dal) /moong dal
  
• 1 big - Tomato
• 1 big - Onion
• 1 tbsp - Coriander Powder
• 1 tbsp - Garam Masala
• 1 tsp - Turmeric Powder
• 1 tsp - Cumin Seeds (Jeera)
  
• 1 tbsp - Ghee
• 3 cups - Water

Method:

• Wash & keep rice and toor dal.
• Heat ghee in a cooker.
• Add Jeera.
• When it starts to crackle add chopped onion and fry till golden brown.
• Add chopped tomato and fry for a while.
  
• Add coriander powder, garam masala and turmeric powder.
• Cook for a while and then add the washed rice and toor dal.
• Add water
  
• Close the lid and cook for 2 whistles.
• Serve hot with pickle.
  

Mango Rice

Ingredients:

• 1 cup - Rice
• 1 tsp - Cumin seeds (jeera)
  
• 1/2 cup - Shredded raw mangoes
  
• 3 - shallots or 1 onion
• 1 strand - Curry leaves
• 2 strands - coriander leaves
• 2 tbsp - Oil
• 2 cups - Water
• Salt to taste
  

Method:

• Boil the rice in 2 cups of water & keep aside.
• Heat oil in a kadai.
• Add jeera.
• When it starts to flutter add curry leaves and chopped shallots or onions.
• Fry till golden brown.
• Add coriander leaves and shredded mangoes.
• Fry for a while.
• Turn off the flame.
  
• Add rice to the mixture.
• Mango rice is ready to serve.