Sakarai pongal...

INGREDIENTS:

Green gram  -  1/2 cup.
Rice  -  1 cup.

Water - 4 cups.

Milk - 2 cups.

Cardamons - 3.

Pinch salt .
Jaggery or brown sugar  -  1 cup.
Ghee (clarified butter)  -  3 to 4 tbsp.
Cashew nuts  -  12 to 15.

METHOD:
Fry gram slightly.  Boil water, add milk, gram, cardamons and rice.  Cook till soft.  Add jaggery, pinch salt and mix well, till dissolved. 
Fry nuts in ghee, add to the pongal and serve.  

Pressure cooker method:

Add first five ingredients and pressure cook for seven minutes. Once pressure is released add jaggery, mix well. Fry nuts in ghee add to the pongal and serve.  

"ENJOY COOKING AND EATING"

Fried sesame cookies...

INGREDIENTS:

1 cup all purpose flour.

1/3 cup sugar.

2 tbsp butter.

1 egg.

1/4 tsp salt.

1 tsp water.

White sesame seeds.

Oil to fry.

METHOD:
Combine the first six ingredients. Add 1 1/2 tbsp sesame seeds and mix well.  Roll out on a floured board very thin about 1/8 inch thickness.  Cut in to desired shapes. 
Heat oil.  Fry the cookies, on medium heat till its light brown color. 

If baking, after cutting the shapes, firmly press the cookies with sesame seeds on one side.  Bake at 350 degrees, F (180 degrees, C) for 8 to 10 minutes. 

"ENJOY COOKING AND EATING"

Ven pongal...

INGREDIENTS:

Rice  - 2 cups (1 lb or 450 gm).
Split green gram  - 1 cup.
Black pepper   -10 gm or 1 tbsp.
Cumin seeds  -  1 tsp.

Water - 12 cups.
Ginger  - 1 inch long, chopped. 
Ghee  - 4 tbsp.
Cashew nuts  - 3 tbsp or 30 gm.
Salt to taste.

METHOD:
Heat ghee, fry cashew nuts till golden brown and set aside.  Fry slightly the whole pepper, cumin seeds and gram.  Boil the water,  add washed rice, fried gram, cumin, and pepper.  When half cooked add salt and chopped ginger.  When  done add fried  cashews and serve hot. 

"ENJOY COOKING AND EATING"

Coconut chutney...

INGREDIENTS:

Grated fresh coconut  - 1 cup.
Split roasted gram  - 2 tbsp.
Poppy seeds  - 1/2 tsp.
White sesame seeds  - 1 tbsp.
Red chilies as needed. 
Tamarind  - small piece.
Salt to taste. 

Gingely oil or coconut oil or extra virgin 

Olive oil  -  2 tbsp.

Curry leaves  - 1 sprig.
Mustard seeds  - 1/2 tsp.
Red chilies -  2.

METHOD:
Roast the first five ingredients slightly. 
Grind together with tamarind and adequate water.  

Heat oil.  Add the mustard seeds.  When it splutter add curry leaves, red chilies and fry. Add the ground mixture with more water, and salt to taste.  Bring to boil and remove from fire. 

"ENJOY COOKING AND EATING"

Soft dosai...

INGREDIENTS:

1 cup parboiled rice.
1 cup raw rice or extra long grain rice.
1/2 cup split black gram.
Salt to taste. 

METHOD:
Soak the first three ingredients together for 4 to 5 hours.  Grind fine, and leave it overnight or at least 10 hours to ferment.  Add salt to taste and water if needed to obtain the pouring consistency.  Pour one big spoon full of batter in the center of the hot fry pan.  Spread the batter towards the sides, with the spoon in to a circle.  Cook until bubbles appear  and begin to break .  Turn over and cook on the other side for few seconds on medium heat.  Remove from pan and serve with any chutney. 

"ENJOY COOKING AND EATING"

Wheat Murukku...

INGREDIENTS:

2 cups wheat flour, steamed.
1 cup roasted split gram flour.
1/2 cup split black gram flour.
1/2 tsp asafoetida powder.
1 tsp poppy seeds.
Salt to taste.
2 tbsp hot oil.
Any oil to fry.

METHOD:
Steam the wheat flour for 20 minutes.  Roast the grams and pound it fine.  Combine wheat flour, gram flour, asafoetida powder, poppy seeds and salt.  Add the hot oil and mix well.  Make a stiff dough, by adding suffecient water. 
Heat oil.  Fill  the dough in the  murukku mould and press through the holes straight in to the hot oil and fry till its golden colour.  Drain on paper towel.

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Chickpeas saute...

INGREDIENTS:

2 cups chickpeas, cooked.
1 large onion, sliced.
5 or more red chilies and green chilies, as needed.
1 large tomato, diced.
2 inch long ginger piece, grated.
1 tsp mustard seeds.
2 tbsp extra virgin olive oil.
1 bunch cilantro leaves, chopped.
Salt to taste.

METHOD:
Clean and soak the chick peas overnight.  Cook with adequate water. 
Heat oil, add mustard seeds.  When it crackles add sliced onion and saute.  Add grated ginger, saute till the raw smell goes.  Gradually add the diced tomato, cook till its soft, stirring occasionally.  Stir in the cooked peas and salt.   Mix thoroughly and saute till its fairly dry.  Stir in the chopped cilantro leaves and remove from fire. 

"ENJOY COOKING AND EATING"

Pork fry...

INGREDIENTS:

Pork meat with skin  -  1 1/2 pound.
Ginger  - 3 inch piece, grated.
Green chilies  - 12 to 15, sliced.
Meat masala  - 1 tbsp.
Curry leaves  2 sprig.
Extra virgin olive oil  -  2 to 3 tbsp.
Tamarind pulp  - 2 tbsp.
Salt to taste.
Desiccated coconut  -  2 tbsp.

METHOD:
Clean and cut the pork meat in to 1 inch pieces.  Heat one table spoon oil, add ginger, meat masala, meat pieces and saute for a minute.  Stir in salt, cover and cook on medium heat.  When its almost cooked, add tamarind pulp and mix thoroughly. 
Heat the remaining oil, add curry leaves, sliced green chilies and desiccated coconut.  Fry and add to the cooked meat, cook uncovered, stirring occasionally, on high heat.  Stir frequently and fry until its dry.  Add more salt if needed and remove from fire. 

"ENJOY COOKING AND EATING"

Microwave cake...

INGREDIENTS:

1/2 cup all purpose flour, levelled.
1/2 cup sugar, levelled.
2 tbsp butter.
2 tbsp milk.
1 egg.
1/4 tsp vanilla extract.
1/2 tsp baking powder.
1/8 tsp salt.

TOPPING:
1/4 cup butter,  (4 tbsp).
1/4 cup sugar.
1 tbsp all purpose flour.
1 tbsp milk.
1/3 cup sliced or slivered almonds.

METHOD:
In a small bowl melt butter with milk for a minute.  Set aside.
In a mixing bowl beat egg until light.  Gradually beat in sugar till its light and thickened, about two minutes.  Add the milk mixture.  Combine flour, baking powder, salt together.  Fold in to the egg
mixture.  Grease 8 inch glass pan or line the dish with parchment paper.  Pour the batter in to the prepared baking pan. Cook, uncovered,  2 minutes, 30 seconds, in the microwave oven, until toothpick inserted in center comes out clean. Cake should still look moist on top.  

For topping:
Combine sugar, flour, milk and butter in a glass bowl.  Cook, uncovered, for a minute or until mixture boil, stirring once. Drizzle topping  over cake.  Sprinkle the sliced almonds over topping. 

"ENJOY COOKING AND EATING"

Orange chiffon cake..

INGREDIENTS:

1 1/4 cup cake flour or all purpose flour.
1 cup sugar.
1/2 tbsp baking powder.
1/8 tsp salt.
4 eggs, separated.
1/4 cup canola oil.
1/2 cup orange juice.
1 tbsp finely grated orange rind.
1 tsp orange extract.
1/4 tsp cream of tarter.

METHOD:
Prepare two 8 inch round cake pans. 
Preheat oven to 325 degrees, F.  In a large bowl, combine flour, sugar, salt and baking powder.  Add egg yolks, canola oil, orange juice, orange rind, orange extract and beat well on medium speed.  In another bowl at high speed, beat egg whites and cream of tarter in to stiff, glossy peaks.  With rubber spatula, gently fold the beaten whites in to the flour mixture.  Pour batter in to prepared baking pans.  Bake 20 to 25 minutes or until top springs back when lightly touched.  Invert cakes to wire rack and cool completely. 
Prepare frosting.  With metal spatula, fill, frost the sides, top decorate cake layers. 

ORANGE BUTTER CREAM FROSTING:
16 oz  confectioners sugar.
8 tbsp softened butter. (4 oz or 1/2 cup).
1/2 tbsp orange extract.
2 tbsp milk.
3 to 4 drops of orange  and green color.

Cream butter at medium speed.  Gradually add sugar, beating until light and fluffy.  Add milk, colour and orange extract, beat well to spreading consistency.

"ENJOY COOKING AND EATING"

Goat or mutton curry...

INGREDIENTS:

Goat or mutton pieces  - 1.5 lb.
Onion  - 1, sliced.
Coriander seeds  - 1 tbsp.
Cumin seeds  -  1/2 tsp.
Cloves  -  3.
Cardamon  -  3.
Peppercorns  -  1/2 tsp.
Dry coconut  - 2 tbsp.
Sesame seeds  - 1/2 tsp.
Poppy seeds  - 1/2 tbsp.
Ginger  - 2 inch piece, sliced.
Garlic  -  5 to 6 sliced.
Turmeric powder  - 1/2 tsp.
Red chili powder  - 1 tbsp. (more or less as needed).
Salt to taste.
Extra virgin Olive oil or cold pressed organic coconut oil- 3 to 4  tbsp.
Curry leaves  -  2 sprig.
Potatoes  -  2 diced. (optional)
Salt to taste.

METHOD:
Slightly fry all the ingredients from coriander seeds to garlic.  Grind nicely. 
Heat oil, add one sprig curry leaves, sliced onion and saute.  Add the ground spices and fry a little.  Stir in the turmeric powder, chili powder, meat pieces and fry.  When its fairly dry add salt and 2 cups water.  Allow to cook, covered on medium heat, for one hour or till its cooked. Add potatoes and cook  till its soft.  Add the remaining curry leaves and remove from fire.   
If its pressure cooked, cook for 7 minutes. 

"ENJOY COOKING AND EATING"

Rice with carrots and peas...

INGREDIENTS:

1 cup basmati rice or any long grain rice.
1 cup sliced carrot.
3/4 cup green peas.
1 tsp poppy seeds.
2-3 tsp extra virgin olive oil.
Salt to taste.

METHOD:
Boil 3 cups water and add rice.  When its half cooked, remove from fire and strain.
Heat oil, add poppy seeds and fry.  Stir in the vegetables and salt.  Add the half cooked rice and mix well.  Add little water, cover and cook on medium heat, stirring occasionally, till the rice is soft.

"ENJOY COOKING AND EATING"

Broccoli saute...

INGREDIENTS:

1/2 lb broccoli flowerets.
1 tsp red chili flakes.
1/2 tsp black pepper powder.
Salt to taste.
3 tbsp extra virgin olive oil.

METHOD:
Heat oil.  Add all the ingredients and saute for a minute.  Cover and remove from heat.  Do not over cook.

"ENJOY COOKING AND EATING"