Murunga keerai thoran : (Drumstick leaves medley)

INGREDIENTS;

2  handful drumstick leaves.

1 handful drumstick flowers.

3/4 cup grated coconut.

2 to 3 green chilies, slit.

1/2 tsp garlic  powder.

1 medium sized onion, chopped.
1/2 tsp turmeric powder.
1 to 2 tbsp Olive oil.
1/2 cup yellow split peas, (Bengal gram).
Salt to taste.

METHOD:
Soak the split peas for one hour and cook with enough water.
Heat oil, add onion and saute.  When it turns translucent, add green chilies, turmeric powder, garlic powder and salt.  Stir in the leaves, flowers and sprinkle little water and cook, stirring frequently on medium heat.  When its almost cooked add coconut, salt and cook.  Stir in the cooked gram and mix well.  Cover and remove from heat.

"ENJOY COOKING AND EATING"

Goan fish curry....

INGREDIENTS:

1 LB any small fish (anchovies or sardines)
Salt to taste.
1/4 tsp turmeric powder.
5 red chilies.
1/4 tsp mustard seeds.
1/4 tsp cumin seeds.
3 garlic cloves. 
3-4 dry mango pieces.
2 tbsp olive oil to fry the fish.

METHOD:
Smear the fish with salt and turmeric powder. 
Grind the next 5 ingredients, with little water. 
Heat oil, fry the fish slightly on both sides.  Add ground mixture, mango pieces and little water. 
Cover and simmer till the fish is cooked and gravy is thickened. 

"ENJOY COOKING AND EATING"

Carrot halwa...

INGREDIENTS:

2 cups grated carrot.
3/4 cup milk.
1/4 cup sugar.
2 tbsp ghee.
2 tbsp pistachio, crushed.
1/8 tsp cardamon powder.
2 tbsp sweetened condensed milk.

METHOD:
Cook the grated carrot in milk.  When its cooked, add sugar and continue cooking.
When the mixture is almost dry, add ghee, crushed nuts, condensed milk and cardamon powder. 
Stir for some more time on medium heat and remove from fire.

"ENJOY COOKING AND EATING"

Banana pepper fritters: (Milagai Bhaji)...

INGREDIENTS:

4 banana  peppers.

About one and a half cup gram flour.

1/2 tsp red chilie powder.

1/4 tsp turmeric powder.

Salt to taste.

Oil to fry.

METHOD:

Make a batter with gram flour, chilie powder, salt, turmeric powder, and enough water.

Make some slits on the sides of the peppers.

Dip the peppers in the batter and deep fry in  hot oil.

Drain, when its crisp and fried.  Serve hot with ketchup.

"ENJOY COOKING AND EATING"

Potato paratha....

INGREDIENTS:

1 LB or 1/2 kg potatoes.
5 - 6 green chilies, chopped.
1/4 tsp garam masala.
1 tsp crushed ginger.
1 tsp crushed garlic.
1/4 tsp aniseeds, crushed.
1/4 tsp thymol seeds, crushed.
6 to 7 small onions, sliced.
2 tbsp Olive oil.
1/2 tsp turmeric powder.
Salt to taste.

METHOD:
Cook the potatoes, peel the skin and mash.
Heat oil, add aniseeds, thymol seeds, ginger, garlic and fry.
Stir in the turmeric powder, garam masala, sliced onion and chilies. 
Add the mashed potatoes, salt and mix well.  Remove from heat and leave it to cool.
Prepare dough as mentioned in paratha recipe. 
Flatten each ball and place one tablespoon of filling inside.  Close and seal well all around.
Press and roll out in to  thick parathas. 
Fry both sides on a heated griddle.
Serve hot with yogurt and pickle.

"ENJOY COOKING AND EATING"

Vermicelli Kesari...

INGREDIENTS:

Vermicelli or angel hair pasta  - 7 oz.
Sugar  -  3/4 to 1 cup (can be decreased or increased).
Water - 3 cups. 
Pinch of salt.
Ghee  - 2 to 3 tbsp.
Cardamon powder - 1/8 tsp.(optional)
Rose extract  -  2 to 3 drops.
Saffron  - a pinch.
Sliced almonds  - 2 tbsp.

METHOD:
Roast the pasta in the ghee.
Boil water and add to that.  
Stir continuously on medium heat, until the vermicelli is cooked and thickened. Stir in the sugar and mix well till it dissolves and thickens. 
Add the cardamon powder, rose extract, saffron, sliced almonds and mix well. 
Spread in any shape mould  and let it cool. 

MICROWAVE METHOD:
Place the pasta, nuts and ghee in a glass bowl  and cook in the oven for 30 seconds.
Add the remaining ingredients and mix well. 
Cover with plastic wrap, and turn a corner of the wrap back to allow steam to escape.
Cook for 12 minutes.  Let stand  for one hour before cutting.

"ENJOY COOKING AND SERVING"

Beetroot vadai or patti...

INGREDIENTS:

1 medium sized beetroot, skin removed and grated.
3/4 cup yellow split peas, soaked for 2 to 3 hours.
1 inch piece ginger, grated.
2 to 3 green chilies, seeded and chopped fine.
2 tbsp finely chopped, cilantro leaves or curry leaves.
1/4 cup finely chopped onion.
1 tsp salt.
Oil to fry the vadai.

MEHTOD:
Grind the yellow split peas fine without adding water.
Grate the beetroot and squeeze the excess juice.  Mix all the ingredients together, except oil.
Make in to even shaped rounds and flatten.
Heat oil, deep fry and serve hot.

"ENJOY COOKING AND EATING"

Lassi...

INGREDIENTS:

1 cup plain yogurt.
1/4 cup milk.
1/2 tsp cumin seeds.
1/2 tsp salt.
1/4 cup crushed ice.

METHOD:
Place all the ingredients in a blender and blend till its forthy, (about  1/2 minute). 
Add more salt if needed and serve.

LASSI is a traditional yogurt beverage from Northern part of India.  Its an unsweetened yogurt with salt and some spices.  Sweetened lassis become very popular now a days, both in India and around the world.

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Sweet Lassi....

INGREDIENTS:

Yogurt  - 1 cup.
Cream  or milk  - 1/4 cup.
Sugar  - 3 to 4 tsp.
Crushed ice - 1/4 cup.
Rose extract  - 3 to 4 drops.

METHOD:
Blend all the ingredients in a blender for about a minute, or till its forthy and serve.

"ENJOY COOKING AND EATING"

Chicken saute...

INGREDIENTS: 

1 1/2 lb chicken, boneless pieces.
10 red chilies.
1/4 tsp peppercorns.
2 inch cinnamon stick.
5 cloves.
1 tsp fennel seeds.
7-8 garlic cloves.
2 inch piece ginger.
Lemon juice of one.
1 onion, sliced.
1 tomato, diced.
3-4 geen chilies, slit.
2 sprig curry leaves. 
Salt to taste. 
2-3 tbsp coconut oil.

Method:
Grind together all the spices, from red chilies to ginger with lemon juice.  Apply half of the ground mixture to the chicken pieces and set aside for 30 minutes. 
Heat oil, add the curry leaves, and when it splutter, add the remaining ground spice mixture and fry.  Add sliced onion and saute.  When it turns clear, add, salt, diced tomato, green chilies and saute.  Gradually add the chicken pieces and saute, stirring occasionally, till its cooked and fairly dry.   Add  more salt if needed  and remove from fire. 

"ENJOY COOKING AND EATING"