Corn Uppuma...

INGREDIENTS:

Corn meal - 1 cup. (coarsely ground corn)

Sliced onion - 3 tbsp.

Grated ginger - 1 tbsp.

Curry leaves - 1 sprig.

Mustard seeds - 1/2 tsp.

Sesame seeds, (gingely seeds) - 1/2 tsp.

Red chilies - 3.

Olive oil - 2-3 tbsp.

Grated coconut - 1/2 cup.

Salt to taste.

METHOD:

Roast the corn meal. Wet the roasted corn meal by sprinkling little water at a time and keep aside. Heat oil, add the seeds, curry leaves, red chilies and fry. Add sliced onion and grated ginger. Saute. Add the wet corn meal and cook. Stir in the salt. Mix thoroughly, stirring constantly, until its cooked. Sprinkle water, if needed. Garnish with grated coconut and serve.

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Idli Uppuma...

INGREDIENTS:

Idlis - 10.

Oil - 3 tbsp.

Mustard seeds - 1/2 tsp.

Grated ginger - 1 tbsp.

Green chilies - 2, finely chopped.

Red chili powder - 1/2 tsp.

Curry leaves - 2 sprig.

Grated carrots - 1/4 cup, ( optional)
Moringa leaves - 1/4 cup (optional)


METHOD;

Shred the idlis with hand or pulse in the food processor for 2,3 times. Heat oil, add the curry leaves, mustard seeds, and fry. When it crackles add the moringa leaves,  grated ginger and saute. Add the chopped green chili, chili powder, and grated carrots. Saute. Stir in the shredded idlis and mix well. Add salt to taste and serve.

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Rice flakes Uppuma:

Aval uppuma... 

INGREDIENTS:

Aval - 2 cups. 

Sesame seeds - 1 tsp. 

Green and red chilies - 4.

Grated coconut - 1/2 cup.

Olive oil - 3 tbsp.

Curry leaves - 2 sprig. 

Red pearl onions - 10, chopped. 

 Salt to taste. 

Chopped cashew nuts. - 2 tbsp. 

 Pinch of nutmeg powder. 

 

METHOD:

Soak the rice flakes by sprinkling water. Heat oil, add curry leaves red chilies, sesame seeds. Add sliced pearl onions, green chilies, nutmeg powder, and grated coconut. Saute for few seconds. Stir in the soaked rice flakes and salt. Mix thoroughly. Add the chopped nuts and serve.

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Bread Uppuma:

INGREDIENTS:



Bread slices - 3 to 4.

Onion sliced - 1/4 cup.

Green chilies - 2, seeded.

Lime juice - 1-2 tbsp.

Mustard seeds - 1/2 tsp.

Turmeric powder - 1/4 tsp.

Chili powder - 1/4 tsp.

Olive oil - 2-3 tbsp.

Raisins - 2 tbsp. (optional)

Chopped nuts - 2 tbsp. (optional)

Curry leaves - 1 sprig.

Salt to taste.

Sugar - 1 tsp.



METHOD:



With the food processor running, drop the bread slices through the feed tube. Process until crumbs are uniformly fine, stopping if necessary to scrap down the work bowl.

Meanwhile heat oil, add sliced onion, mustard seeds, green chilies, curry leaves turmeric powder, chili powder. Saute. Stir in the bread crumbs. Stir in the nuts and raisins. Add salt, sugar and lime juice. Mix well, cook for 2 minutes more and serve.



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Vermicelli Uppuma...

Angel hair pasta uppuma:



INGREDIENTS:



Vermicelli - 8 oz.

Olive oil - 2 tbsp.

Green chilies - 2, seeded.

Red chilies - 2, seeded.

Grated ginger - 1 tbsp.

Split green gram - 1/2 tsp.

Mustard seeds - 1/2 tsp.

Curry leaves - 1 sprig.

Raisins - 2 tbsp.

Salt to taste.

Chopped walnut or sliced almonds - 2 tbsp.



METHOD:



Cook the vermicelli with 3 to 4 cups water and little salt. When cooked strain and keep aside.

Heat oil, add curry leaves and mustard seeds. When they crackle, add the green gram, chilies, grated ginger and fry. Add the cooked vermicelli and mix well. Stir in the nuts, raisins and serve.



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Mixed Uppuma:

INGREDIENTS:



Roasted Semolina - 1 cup.

Grated carrots - 1/4 cup.

Grated ginger - 1 tbsp.

Green chilies - 2, seeded and sliced.

Chopped onions - 1/4 cup.

Red chilies - 2, seeded.

Curry leaves - 2 sprigs.

Mustard seeds and sesame seeds - 1 tsp.

Raisins - 1/4 cup.

Extra virgin olive oil - 2 tbsp.

Boiling water - 1 3/4 to 2 cups .

Chopped walnuts - 1/4 cup, (optional).


METHOD:
Roast the cream of wheat and set aside. Heat oil, add seeds, curry leaves, chilies, chopped onion, grated ginger and fry. Add grated carrots, raisins and saute. Stir in the roasted rawa and mix well. Add the boiling water and stir frequently on medium fire, till all the water is absorbed, and cooked. Add salt to taste. Remove from heat, garnish with grated coconut and serve.

If desired, add chopped walnuts or sliced almonds and serve.



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Rawa Uppuma:

Cream of wheat, Semolina or Sooji uppuma.



INGREDIENTS:



Cream of wheat - 1 cup.

Extra virgin olive oil - 2 tbsp.

Sliced onion - 1/4 cup.

Green chilies - 2, seeded.

Ginger - 1 1/2 inch long piece.

Mustard seeds - 1/2 tsp.

Curry leaves - 1 sprig.

Boiling water - 2 cups.

Fresh grated coconut - 1/2 cup.

Split Bengal gram or split green gram - 1/2 tsp.

Salt to taste.



METHOD:



Roast the cream of wheat and set aside. Boil the water. Meanwhile heat oil, add mustard seeds, split green gram, and brown lightly. Add green chilies, sliced onion, grated ginger and curry leaves. Saute. Add the cream of wheat and roast. Stir in the boiling water and salt. Stir frequently, keep on medium fire, until all the water is absorbed and dry. Garnish with grated fresh coconut and serve.



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Idli (A)...

INGREDIENTS:

Idli rice or extra long grain rice - 1 cup.

Split black gram - 1/4 cup.

Salt to taste.

Fenugreek - 1/2 tsp. (optional).


METHOD:

Wash and soak rice and gram, separately for 3 to 4 hours. Grind gram with little water, to a smooth and fluffy consistency. Grind the rice coarsely in the electric grinder. Mix together with salt.  Leave to ferment for at least 8 hours or overnight. Mix well. Pour the batter in the greased idli moulds. Steam in the idli steamer for 15 minutes and serve with any chutney or chicken curry or goat curry.



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Chicken Fry: (B)

INGREDIENTS:

Chicken pieces (boneless) - 1 1/2 pound.

Ginger - 1 1/2 inch piece.

Garlic - 5-6.

Turmeric powder 1/2 tsp.

Chili powder - 1 tsp.

Coriander powder - 1/2 tsp.

Garam masala - 1/2 tsp.

Ground nutmeg - 1/4 tsp.

Juice of one lime.

Salt to taste.

Curry leaves 3-4 sprigs.

Coconut oil or Olive oil - 5-6 tbsp.

METHOD:

Clean and cut the chicken pieces. Grind the ginger and garlic into a paste. Mix all the ingredients with chicken pieces except oil. Let the marinated pieces stand for an hour. Keep refrigerated.

Heat oil in a skillet and fry the marinated chicken pieces with curry leaves. Serve hot.

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Rawa Dosai...

CREAM OF WHEAT PANCAKES:

INGREDIENTS:

Sooji, (cream of wheat) - 1 cup.

Eggs - 2.

Milk - 1/2 cup.

Wheat flour - 3 tbsp.

Boiling water - 2 cups.

Salt to taste.

METHOD:

Put the cream of wheat into a mixing bowl and pour on the boiling water. Stir well, then set aside to soak for half hour. Add eggs and milk, mix well. Stir in the flour and salt. Mix thoroughly. Pour a big spoonful of batter onto a hot griddle. Cook until bubbles appear and begin to break. Turn and cook on the other side. Remove from heat and serve.

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Gold Pound Cake...

INGREDIENTS:

1 1/4 cups all purpose flour or cake flour.

1 1/4 cups sugar.

1/2 cup softened butter.

1/2 cup milk.

2 tbsp sour cream.

1 1/2 tsp baking powder.

3 eggs.

1 tsp vanilla extract.

1/4 tsp salt.

METHOD:

Preheat oven to 350 degrees, F. Grease and flour the cake pan or 9" by 5" loaf pan. In large bowl with mixer at high speed, beat sugar and butter until light and fluffy. Sieve flour, baking powder, and salt. Add the flour mixture and the remaining ingredients, at low speed, beat until well mixed. Beat at high speed, scraping the sides for 2-3 minutes. Pour batter into the pan and bake for 45-50 minutes, until tooth pick inserted in center comes out clean. Cool cake in pan for 10 minutes. Remove from pan, cool completely on wire rack.

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Egg Dosa...

INGREDIENTS:

Dosa batter and eggs.

METHOD:

Beat the eggs with little salt and keep it aside. Pour one spoonful dosa batter, in the center of a lightly oiled fry pan and spread. Pour one spoonful of beaten egg on top of that batter and spread. Cook for a minute on low heat. Turn over and cook for few seconds. Remove from heat and serve.

Coconut chutney (C):

INGREDIENTS:

1 cup grated coconut.
1 tsp red chili powder.
2 sprigs of curry leaves.
1 tbsp diced onion.
Salt to taste.

METHOD:

Mix all the above ingredients in a blender or chopper and serve.

Coconut chutney (B):

INGREDIENTS:

Roasted Bengal gram - 1/2 cup.
Grated coconut - 1 cup.
Red chilies - 2.
Juice of one lime.
Salt to taste.

METHOD:
Grind the first 3 ingredients to a coarse paste. Mix with salt and lime juice and serve. If desired, this chutney may be tempered with 2 tbsp oil, mustard seeds and curry leaves and little water to make it as a curry.

Coconut Chutney: (A)

INGREDIENTS:

Grated coconut - 1 cup.
Red chilies - 2.
Pearl onion - 4-5.
Tamarind - small piece.
Salt to taste.

METHOD:
Grind all the ingredients together. Add salt to taste and serve.

If desired, this chutney may be tempered with two table spoon oil, mustard seeds, curry leaves.

 

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Spicy Dosa...

INGREDIENTS:

Sliced onion - 1/2 cup.
Green chilies - 4-5, seeded and finely chopped.
Grated ginger - 1 tbsp.
Curry leaves - 1 sprig.
Sesame seeds - 1 tsp.
Red chilies - 3-4, seeded.
Oil - 1 tbsp.

INGREDIENTS FOR THE BATTER:

1 cup extra long grain rice.
1/4 cup split back gram.

Soak both separately and grind separately. Ferment for 8 to 10 hours.
Chop onions, chilies and curry leaves. Heat oil and add sesame seeds and all the other ingredients. Fry for few seconds and mix with the dosa batter. Add enough salt and little water and mix well. Cook as for the dosa or pancake.

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Pistachio coconut Chutney:

INGREDIENTS:

Pistachio nuts - 1/4 cup, shelled.
Grated coconut - 1 cup.
Pinch cumin seeds 
Green chili - 1 or 2.

One sprig curry leaves 

Salt to taste.  

Grind all the above ingredients with adequate water.

TO TEMPER:

2 tbsp oil.
1 tsp mustard seeds.
1 sprig curry leaves.
2 or 3 red chilies.

Heat oil, add mustard seeds and when it crackles, add the chilies and curry leaves and fry. 

 Add to the ground mixture, and serve with dosa.

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Carrot and Cilantro Dosa...

INGREDIENTS:

Grated carrots - 1 cup.

Chopped cilantro - 1/2 cup.

Salt to taste.

METHOD:

Mix all the above ingredients with the dosa batter and cook as for dosa or pancakes.

The recipe for dosa is shown below.

INGREDIENTS:

Extra long grain rice - 4 cups.

Split black gram - 1 cup.

Gingelly oil or Olive oil.

Salt to taste.

Water to soak and grind.

METHOD:

Soak rice and gram  separately for 3 to 4 hours. Grind the gram to a smooth and fluffy consistency. Grind the rice fine. Mix together with salt. Leave it to ferment overnight. (or at least eight hours). Add little water to obtain the pouring consistency. Pour one big spoonful of batter, in the center of the hot, lightly oiled fry pan. Spread the batter towards the sides, with the spoon into a circle. Cook until bubbles appear and begin to break. Turn over and cook on the other side for few seconds. Remove from pan and serve with any chutney.

VARIATIONS:
You can make spicy dosa by adding spices to the dosa batter or by adding vegetables to that batter and make vegetable dosa.


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Dosa:

INGREDIENTS:

Extra long grain rice - 4 cups.

Split black gram - 1 cup.

Gingelly oil or Olive oil.

Salt to taste.

Water to soak and grind.

METHOD:

Soak rice and gram  separately for 3 to 4 hours. Grind the gram to a smooth and fluffy consistency. Grind the rice fine. Mix together with salt. Leave it to ferment overnight. (or at least eight hours). Add little water to obtain the pouring consistency. Pour one big spoonful of batter, in the center of the hot, lightly oiled fry pan. Spread the batter towards the sides, with the spoon into a circle. Cook until bubbles appear and begin to break. Turn over and cook on the other side for few seconds. Remove from pan and serve with any chutney.

VARIATIONS:
You can make spicy dosa by adding spices to the dosa batter or by adding vegetables to that batter and make vegetable dosa.



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Dark Chocolate cake:

INGREDIENTS:

1/2 cup, cacao powder.

3/4 cup, unbleached all purpose flour.

1 and 1/3 cup, granulated sugar.

1/4 tsp, baking soda.

4 large eggs.

2/3 cup, canola oil.

1 tsp vanilla extract.

1/4 tsp salt.

1/2 cup water.

METHOD:

Heat oven to 350 degrees. Grease and flour the baking pan.

In a small saucepan, boil about 1/2 cup of water. Meanwhile sift the cacao powder through a sieve. Stir in the boiling water into the cacao, until its smooth and glossy. In the mixer bowl combine eggs, oil, salt and sugar. Beat on medium-high speed, until thick, lemon colored and creamy. Reduce the speed to low and gradually add the cacao mixture. Gradually mix in the remaining dry ingredients, until just combined, scraping down the sides of the bowl. Pour the batter into the prepared cake pan and bake till a toothpick comes out with moist crumbs clinging to it, but with no wet batter, 40-50 minutes. Let it cool for 10 minutes. Carefully run a paring knife around the inside edge to release the cake. Let it cool completely.

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Spicy Strawberry fish curry...

INGREDIENTS:



Fish,(salmon, king fish, mackerel) - 1 pound.

Sliced strawberries - 1 cup or 8 oz.

Garlic chopped - 10.

Turmeric powder 1/2 tsp.

Chili powder - 1 tbsp.

Diced onion - 3/4 cup.

Curry leaves - 2 sprig.

Red chilies - 3 to 4.

Mustard seeds - 1/2 tsp.

Oil - 3 tbsp.

Salt to taste.



METHOD:



Clean and cut the fish into small pieces, without bones. Heat oil. Add mustard seeds, red chilies, curry leaves, diced onion, chopped garlic and fry for 3 to 4 minutes. Stir in the sliced strawberries, turmeric powder, chili powder and cook for another 5 minutes. Add salt and fish pieces. Add one cup water, bring to boil and let it simmer for 10 to 15 minutes, until the gravy is fairly thick. Remove from heat and serve hot with plain rice.



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Split green gram rice...

INGREDIENTS:


Basmati rice - 1 cup.
Split green gram - 1/2 cup.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tbsp.
Curry leaves - 1 sprig.
Oil - 2tbsp.
Red chilies - 2.
Turmeric powder - 1/4 tsp.
Sesame seeds, black or white - 1/2 tsp. (optional).
Salt to taste.

Water - double the quantity of rice and gram.

METHOD:


Heat oil. Add the mustard seeds, sesame seeds, cumin seeds, chilies and curry leaves. When it crackles add turmeric powder, split green gram, rice and fry for few seconds. Add 4 cups water and bring to boil. Cover and cook over medium heat till the rice and gram is soft.

If using pressure cooker, add water to the proportion of 1:2, (1 cup rice plus 2 cups water and for 1/2 cup gram-1 cup water) bring to boil, cover and cook for 7 minutes over medium heat and remove. Let it cool till all the pressure goes. Add salt. Sprinkle lime juice and serve.


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Split black gram rice...

INGREDIENTS:



1/2 cup, split black gram.

1 cup rice.

1 tbsp cumin seeds.

1/2 tsp mustard seeds.

Salt to taste.

1 sprig curry leaves.

2 tbsp ghee or olive oil.

2 red chilies.

1 tbsp, lime juice.



METHOD:



Heat oil. Add the mustard seeds, curry leaves, cumin seeds, and chilies. When it crackles add the split black gram, rice and fry for few minutes. Then add 4 cups water and bring it to boil. Cover and cook over medium heat till the rice and gram is soft or till all the water is absorbed. Stir occasionally. Add lime juice, salt to taste and serve.



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Chili Beef Fry..

INGREDIENTS:


Beef (lean) - 1 lb.

Ginger - 1 inch piece, grated.

Garlic 3-4, grated.

Garam masala - 1 tsp.

Chili powder - 1 tsp.

Tomato sauce - 2 tbsp.

Coconut oil or olive oil - 2-3 tbsp.

Salt - 1/2 tsp.

Desiccated coconut - 2 tbsp.

METHOD:

Clean and cut the lean beef into small pieces. Heat 1 tbsp oil in a skillet and fry ginger and garlic. Add chili powder and garam masala. Add the tomato sauce, meat and mix. Cover, cook on a slow fire without water for half an hour. When the meat is tender add the remaining oil, salt and coconut and fry well. Serve hot.

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Lime Rice.(B)

INGREDIENTS:

1 cup cooked rice.
3 tbsp lime juice.
2 tbsp oil.
1/2 tsp turmeric powder.
1/2 tsp fenugreek.
Dash asafoetida powder.
1 tsp split green gram.
1 tsp split black gram.
1 tsp mustard seeds.
1 tbsp peanuts.
1 sprig curry leaves.
3-4 red chilies.
Salt to taste.

METHOD:

Roast and powder fenugreek and black gram. Mix with rice. Add salt and lime juice. Heat oil, fry nuts, curry leaves, mustard seeds, asafoetida, split green gram, turmeric powder, and red chilies. Add rice mixture and mix well. Serve hot.

Lime Rice. (A)

INGREDIENTS:

Rice - 2 cups.
Lime juice of 2 limes.
Olive oil 3 tbsp.
Turmeric powder - 1 tsp.
Split Bengal gram and split black gram - 1 tsp each.
Mustard seeds - 1 tsp.
Peanuts - 2 tbsp.
Curry leaves - 2 sprigs.
Red chilies - 6-7.
Salt to taste.

METHOD:

Boil rice and set aside. Heat oil, fry nuts and remove. On that oil add mustard seeds and when it crackles, add curry leaves, chilies both grams and roast. Add turmeric, salt and lime juice. When it boils add cooked rice and mix well. Garnish with peanuts and serve hot.

Ghee Rice...

INGREDIENTS:

2 cups basmati rice.
1 medium sized onion, sliced.
4 cloves.
2 inch long cinnamon stick.
3 cardamom.
1 star anise.
1 bay leaf.
4-5 tbsp ghee.
Salt to taste.
2 tbsp raisins and cashew nuts, (optional).

METHOD:

Clean and soak rice. Slice onions. Heat ghee. Fry onions till crisp and golden and remove. Fry all the dry ingredients on the left over ghee for a minute, add rice and fry. Add hot water in the proportion 1:2 (1 cup rice: 2 cups water), salt and cook. When the rice is cooked, garnish with fried onion and serve hot.

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EASY SALMON FRY:

INGREDIENTS:

3 tbsp extra virgin olive oil.

2 tbsp all purpose seasoning.

8 oz Salmon fish.

2 tbsp lemon or lime juice.

1 tsp red chili powder. (optional).

METHOD:

Heat oil with all purpose seasoning. Place salmon pieces on to that and fry. Turn over and fry until its done. Add more seasoning if needed. Since seasoning has salt, there is no need to add salt. Drizzle the lemon juice and serve.

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Raw plantain with dry beans...

INGREDIENTS:

1 raw plantain.

1/4 cup dry beans.

2 tbsp oil.

1 tsp mustard seeds.

1 sprig curry leaves.

1/2 tsp turmeric powder.

1/4 tsp chili powder.

1/4 cup grated coconut.

1/4 ground cumin seeds.

3-4 grated garlic.

Salt to taste.

METHOD:

Cook the dry beans with adequate water. Remove the skin from the plantain, cut into small pieces and keep aside. Heat oil, add the mustard seeds and curry leaves. Stir in the grated coconut, turmeric powder, ground cumin, chili powder, and grated garlic. Add the plantain pieces and mix well. Sprinkle little water, salt, cover and cook on medium heat. When its half done add the cooked beans and stir. Cover and cook, till its done. Add salt to taste and serve.

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Chicken Hearts Saute...

INGREDIENTS:

Chicken hearts - 1 lb.

Ginger - 1/2 inch, grated.

Garlic - 3, grated.

Chicken masala - 1/2 tbsp.

Coriander powder - 1/2 tsp.

Green chilies - 4-5, sliced.

Curry leaves - 1 sprig.

Salt - 1/2 tsp.

Oil - 1/2 tbsp.

METHOD:

Heat oil and add curry leaves, grated ginger, grated garlic, chicken masala, coriander powder, sliced green chilies and fry. Add the chicken hearts and stir, till all the spices are coated. Add little water, cover and cook on medium heat for about 15 minutes. Stir occasionally. When all the water is absorbed add salt and remove from heat. Serve hot.

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Mixed Vegetable Yogourt Salad...

INGREDIENTS:

Cucumber - 1.

Onion - 1 medium size.

Celery - 1 stalk.

Carrot - 1.

Green chilies - 2, seeded and chopped.

Tomato - 1 sliced.

Green bell pepper, (capsicum) - 1/2, seeded.

Yogurt - 1 cup.

Curry leaves or cilantro leaves.

METHOD:

Clean and slice the cucumber. Dice the celery and slice the onion. Cut the carrot into julienne strips. Remove the seeds from the green chili and chop. Slice the tomato. Dice the bell pepper. Mix the sliced onion with some salt and keep aside for 10-15 minutes. Then add all the vegetables, yogurt, curry leaves, chopped green chili and mix well. Let it sit for at least 30 minutes before serving.

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Mixed Fried Rice...

INGREDIENTS:

Chicken pieces or any meat - 1/4 cup.

Basmati rice - 1 cup.

Eggs - 2.

Carrot - 1 diced.

Beans - 1/4 cup, thin sliced.

Cloves - 3.

Cardamom - 3.

Cinnamon - 1 inch piece.

Star anise - 1.

Ghee - 1/4 cup.

Meat masala - 1/4 tsp.

Salt to taste.

METHOD:

Heat 1 tbsp ghee. Fry the cloves, cardamom, cinnamon stick and anise star. Add rice and fry. Add hot water in the proportion of 1:2 with salt and cook.

Meanwhile cut the meat into small pieces and cook with meat masala and little salt.

Heat the remaining ghee, fry the vegetables and cooked meat. Scramble the eggs and add to it. Stir in the cooked rice and fry. Fry for few minutes, till everything is mixed and dry. Serve hot.

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Goat or Lamb Khurma...

INGREDIENTS:

Goat or lamb - 1 pound.

Yogurt - 1/2 cup.

Dry coconut - 3 tbsp. (45 gm).

Onion - 1 small.

Ginger - 1 inch.

Garlic - 3-4.

Red chilies - 4-5.

Coriander - 1 tsp.

Green chilies 1-2, seeded.

Cinnamon - 1 inch piece.

Peppercorns - 1/4 tsp.

Cloves - 3.

Cardamom - 3.

Oil - 3 tbsp.

Curry leaves - 1 sprig. (optional)

METHOD:

Soak the meat pieces in yogurt for half an hour. Grind together dry coconut, garlic, ginger, coriander, red chilies, green chilies with little water. Heat oil, fry the sliced onions. Add the cinnamon stick, cloves, cardamom, peppercorns and fry. Stir in the ground mixture, meat and stir for few minutes. Add adequate water, salt, cover and cook till the meat is tender. Serve hot.

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