Coconut Rice

Ingredients

Rice - 1\2 kg ( wash and keep)

Coconut milk -500 ml (1 measure rice : 2 measure coconut milk diluted)

Onion - 2 (big,finely chopped)

Ginger & Garlic paste - 1 cup

Cardamom - 8

Cinnamon - 4

Elachi - 6

Green chilly - 8 -10(slit,remove seeds)

Tomato - 2 (medium,finely chopped)

Corriander - 1 cup (finely chopped)

Pudinah - 1 cupTurmeric powder - 1\2 tsp

Salt

Ghee - 2 tbsp

Oil

Cooking Method

Heat oil in a vessel and fry cardamom,cinnamon and elachi.

Add the chopped onions and fry till translucent.

To this add the ginger garlic paste and fry till oil comes up.

Add slit green chillies,corriander,pudinah and tomatoes and fry on slow flame.

After a couple of minutes add turmeric powder,salt and fry

 till the raw smell goes.

Add the rice and fry.

Heat the diluted coconut milk and bring to boil.

When the milk is boiling add it to the vessle, mix well and close the lid.

Allow it to cook on slow flame, when done mix well and add the ghee.

Serve hot with vegetable kurma

Cooking Time - 40 minutes
Serves - 5-6

Yennai Katharikai (Baingan ka Bhartha)

Ingredients
Brinjal - 1\2 kg (wash,cut bottom,stalk and slit into 4)
Coconut - 1\2 (grind to a fine paste)
Onion - 1 (big,finely chopped)
Curry leaves
Corriander - 1 cup (wash,finely chopped)
Chilly powder - 2 -3 tsp
Turmeric powder - 1\2 tsp
Tomato - 2  (wash,finely chopped)
Salt
Oil

Make a fine paste of
Onion - 1
Ginger -1 cup
Garlic - 1 cup

Cumin seeds - 1 tsp

Mustard - 1\2 tsp

Cooking Method

Heat oil in a kadai,add the brinjal and fry till it changes colour.

Remove the brinjal and keep it aside.

Add the onions,curry leaves and fry.

When the onions are translucent add the ground masala and fry till the raw smell has gone.

Add the chilly powder,turmeric powder and fry for a couple of minutes.

To this mix add the ground coconut paste,corriander and fry till the oil comes up.

Add the fried brinjal,salt,tomatoes close the lid and allow it to cook on slow flame till done.

Serve hot with roti or rice.

Cooking time - 30 minutes

Serves - 4

Cluster Beans Poriyal (Kothavaranga Poriyal)

Ingredients
Cluster beans -1\4 kg
Onion - 1(big,finely chopped)
Mustard - 1 tsp
Curry leaves
Chilly powder - 1 tsp
Turmeric powder - 1\4 tsp
Coconut - 1\2 cup(scraped)
Salt
Oil

Cooking Method
Wash,cook,strain,peel the veins and cut the cluster beans into 2 insh pieces.
Heat oil in a kadai,add mustard and curry leaves.
As it sputters add the onions and fry till translucent.
Add chilly powder, turmeric powder, salt and fry.
When the raw smell has gone add the cooked cluster beans and fry on slow flame.
Add the scraped coconut when the masala has stuck to the cluster beans and fry till its dry.

Note - Water used for cooking cluster beans can be used for making rasam or any other curry.

Serve hot with roti or rice.

Cooking time - 40 minutes
Serves - 3

Baby Corn Pakoda

Ingredients
Baby corn - 200 gms (cut to half or any other shape depending on the size)
Besan flour - 2 cups
Chilly powder - 1tsp
Turmeric powder -  a pinch
Salt
Oil

Cooking Method
Pour oil in a kadai and heat.
Mix all the ingredients except oil into a fine batter.
Dip the baby corn in the batter and deep fry.

Serve as starter or an evening snack with sauce.

Cooking time - 15 - 20 minutes
Serves 4

Capsicum Poriyal ( Shimla Mirch ki Sabzi)

Ingredients
Capsicum - 1\4 kg(wash,chop into small cubes)
Onion - 1 (big,finely chopped)
Curry leaves
Mustard - 1 tsp
Urad dal - 1 tsp
Channa Dal - 1 tsp
Chilly powder - 1\2 tsp
Turmeric powder - 1\4 tsp
Oil
Salt

Cooking Method
Heat oil in a kadai,add curry leaves and mustard.
When the mustard sputters add the channa dal, urad dal and fry for a minute.
Add the chopped onions and fry till translucent.
To this add turmeric powder, chilly powder, salt and fry.
Add the chopped capsicum and mix well.
Cover the kadai and cook on slow flame till done.

Serve with rice or roti.

Cooking time - 20 minutes
Serves - 2

Malida (Maida sweet dish)

Ingredients
Maida - 2 cups
Salt
Coconut - 1\2 (grated)
Elachi - 1seeds powdered(for additional flavour)
Sugar - 4 - 5 tsp

Cooking Method
Mix a pinch of salt in the maida and make a soft dough.
Add sugar to the grated coconut,elachi powder if desired and keep aside.
Heat water in a vessel and allow it to boil.
Take a small ball of dough and roll it into a small,thin roti.
Put this roti into the boiling water and leave it for a couple of minutes on slow flame.
Carefully take out the roti from the water with the help of a ladle that will drain the water.
Place the roti on a plate, add the coconut and sugar mix and make it into a roll.

Cooking time - 20 minutes
Serves - 4

Cabbage Poriyal

Ingredients

Cabbage - 1\4 kg(wash and chop finely)

Onion - 1(big,finely chopped)

Curry leaves

Corriander

Green chilly - 3 -4 (slit)

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Turmeric powder - 1\2 tsp

Salt

Oil

Cooking Method

Heat kadai and add oil.

Add mustard, curry leaves and fry.

As it sputters add the urad dal, channa dal and fry for a minute.

Add the chopped onions, corriander, chillies and fry.

When the onions are translucent add turmeric powder and fry for a minute.

Add the chopped onions, salt and mix well.

Close the lid and cook on slow flame till done.

Serve with rice or roti.

Cooking time - 20 minutes

Serves - 4