Meal Maker - Corn Flakes Balls

Preparation Time : 10 Minutes

Quantity : Makes 10 - 12 balls

Ingredients:

Soya / Meal maker - 10
Corn Flakes - 2 cups
Finely chopped Carrot & Cabbage - 1 cup
Finely Chopped Onion - 1/2 Cup
Green Peas (Boiled & Mashed) - 1/4 cup
Ginger Garlic paste - 1 tsp
Green Chilli paste - 1 tsp
Maida / All purpose flour - 2 tbsp
Salt - To Taste
Oil - To Deep fry

Preparation:

• Roughly crush the corn flakes to make a powder and keep aside.
• Put Soya Chunks in Boiling water for 10 minutes and remove it.
• Put it in cold water, remove it and squeeze the water out of it.
• Grind it coarsely without adding water.
• To the ground powder, add finely chopped carrots, cabbage, onions, mashed green peas and mix well.
• Add ginger garlic paste, green chilli paste, salt and Maida and mix well.
• Make the prepared mixture into small lemon sized balls and coat it with the corn flakes powder.
• Heat Oil in a pan and fry these balls under medium flame.
• Serve hot with tomato ketchup.

Rice Veg Balls

Preparation Time : 10 Minutes
Quantity :  Makes 10 - 12 balls

Ingredients:

Boiled & Mashed Rice - 2 cup
Finely chopped Onion - 1/2 cup
Finely chopped carrot, cabbage - 1 cup
Green chilli paste - 1 tsp
Ginger garlic paste - 1/2 tsp
Corn flour - 1 tsp
Lemon juice - 1 tbsp
Finely chopped Mint and celery leaves - 1 tsp
Salt - To taste
Oil - To Fry

Preparation:

• Excluding Oil, Mix all the above said ingredients thoroughly and make lemon sized balls.
• Heat Oil in a frying pan and fry these balls in medium flame.
• Serve Hot with Tomato Ketchup.

Brinjal Rice

Cooking time : 15 minutes

Quantity : Serves 4

Ingredients:

• Green Chillies – 3
• Gingelly Oil – 2 tsp
• Saunf – 1 tsp
• Hing – ½ tsp
• Onion – 1 big
• Brinjal – 1/4 kg (Cut into medium Pieces)
• Turmeric powder – ½ tsp
• Tamarind Pulp – ½ lemon sized
• Curry Leaves – 2 strands
• Salt – To Taste

To Dry Roast:

• Saunf - 1 tsp
• Garlic – 2
• Pepper – 1 tsp
• Red Chillies – 8
• Dhania – 2 tsp

Preparation:

• Dry roast the above said ingredients in table, and make a coarse powder.
• Heat Oil in a pan and add Saunf, Chopped Onion, Split green chillies, Curry Leaves and Hing for tempering.
• Add Brinjal, Turmeric Powder, Salt and tamarind pulp and stir well.
• Add the required Salt and allow the brinjals to cook.
• Add the ground Powder to the mixture and cook for a minute.
• Add cooked rice to the mixture and mix well.
• Serve Hot with any fried curry.

Kovil Puliodharai (Puliogare Prasadham)

Cooking time : 15 minutes
Quantity : Serves 4

Ingredients:

Red Chillies – 15 nos
Gingelly Oil – 2 tsp
Mustard seeds – 1 tsp
Split urad dal – 1 tsp
Toor Dal – 1 tsp
Channa Dal -1 tsp
Fenugreek seeds – 1 tsp
Ground nut – 50 grams
Curry leaves – 2 strands
Hing – ½ tsp
Turmeric powder – ½ tsp
Tamarind Pulp – 1 ½ lemon sized
Salt – To Taste

To Dry Roast:

Fenugreek Seeds - 1 tsp
Dhania Seeds – 2 tsp
Pepper – 1 tsp
Cumin Seeds – 1 tsp
Toor Dal – 2 tsp
Channa Dal – 2 tsp
Curry Leaves – 2 strands
Hing – ½ tsp

Preparation:

• Dry roast the above said ingredients in table, and make a coarse powder.
• Heat Oil in a pan and deep fry 10 Red chillies in oil and keep aside. Allow it to cool and crush it using hand and make flakes.
• Heat Oil in a pan and add mustard seeds, Split Urad Dal, 6 Red Chillies, Toor Dal, Channa Dal, Fenugreek Seeds, Curry Leaves and Hing for tempering.
• Add Ground nut and fry for a minute.
• Add Turmeric powder and Pour the thick tamarind pulp.
• Add the required Salt and allow the mixture to boil.
• Add the ground Powder to the boiling mixture and allow it to boil until oil seperates in the sides of the pan.
• Put Rice in a Mixing Bowl, Add 1 tsp of oil, crushed chilli flakes and mix well.
• Add the boiled paste according to taste and mix well.
• Adjust salt if required.
• Serve Hot with Potato Curry.

Instant Sweet Appam

Cooking time : 15 minutes

Quantity : 20 Appams

Ingredients:

Wheat flour - 1 cup

Jaggery - 34 cup

Rice flour - 2 tbsp

Banana - 1 small mashed

Coconut - 2 tbsp (Finely chopped)

Cardamom powder - 1/2 tsp

Salt - A Pinch

Ghee - to fry

Preparation:

• Crush jaggery into small pieces and immerse in warm water. Heat it in medium flame until its slightly thick. Remove from flame and pour it into a strainer to remove impurities.
• Sprinkle few drops of water/ milk over the banana to mash it finely.
• Take wheat flour & Rice flour in a mixing bowl, add jaggery syrup to it and mix well to get a Dosa batter consistency. Add water (if required) to get the desired consistency. Use an egg beater to mix this batter thoroughly without forming any lumps.
• Add mashed banana, Chopped coconut, cardamom powder, Salt and mix well.
• Grease each hole of the Paniyaram pan with little ghee / oil and allow the pan to become hot
• Using a spoon, pour the batter in to each hole and allow it to cook until it turns golden brown.
• Turn over the appams to the other side and cook till golden brown

Chilli ka Bhaji

Cooking time: 15 mins

Quantity: Serves 4

Ingredients:

• Onion – 1 Medium Sized
• Tomato – 2 Medium Sized
• Carrot -  1 Medium Sized
• Capsicum – 1 Small sized
• Cabbage – ½ Cup
• Big Chilli (Chilli Bhajji) - 2
• Grated Paneer – ¼ Cup
• Red Chilli powder – 1 tsp
• Garam Masala powder – ½ tsp
• Green Chillies – 3
• Cashew nut – 10
• Fresh Cream – 3 tbsp
• Kasoori Methi – ½ tsp
• Salt – To Taste
• Cumin Seeds – ½ tsp
• Ghee / Clarified butter – 2 tsp

Preparation:

• Cut onion, cabbage, carrot and cabbage to thin strips
• Cut the Big Chilli into slightly big pieces
• Make tomato puree by grinding the tomatoes.
• Make cashewnut paste by grinding the nuts with little water.
• Heat Ghee in a pan and temper Cumin seeds.
• Add onions and fry until translucent.
• Add the split green chillies and the sliced big chilles and fry for a minute
• Add tomato puree and Fry until raw smell leaves.
• Add the cashew paste and Mix well.
• Add chilli powder, garam masala powder and mix well. Cook until the oil starts to separate in the sides of the pan.
• Add all the vegetables, salt and mix well. Add grated paneer and give a stir.
• Add cream and Kasoori Methi and mix well.
• If the consistency is too thick, add little water and cook for 2 minutes.
• Serve hot with Roti , Naan

Plantain Stem Cooked in curd gravy (Vazhai thandu thayir kootu)

Cooking time: 15 minutes

Quantity: Serves 4 

Ingredients:

• Plantain Stem (Vaazhai Thandu) - 1 Medium
• Beaten Curd / Yogurt – 1 Cup 
• Salt - To taste 
• Water - To cook plantain stem
• Butter milk – ¼ cup (To Soak chopped veg)

To Grind

• Green chillies - 3 
• Grated coconut - 2 tbsp 
• Cumin Seeds / Jeera – 1 tsp

To Temper

• Coconut Oil – 1 tsp
• Cumin Seeds – ½ tsp
• Hing - 1/4 tsp

Preparation:

• Finely chop the plantain stem removing the outer smooth layer.
• Mix ¼ cup of butter milk and ½ cup of water and soak the chopped plantain to keep it fresh without getting oxidized.
• Strain the chopped plantain stem from the diluted butter milk and pressure cook it with little water and salt allowing 2 whistles.
• Meanwhile, Grind the above said ingredients under “To Grind” and make a fine paste and add it to the beaten yogurt.
• Heat coconut oil in a pan and sauté cumin seeds and Hing.
• Add the cooked plantain stem and the yogurt mixture and give a stir.
• Allow it to start bubbling and turn off the flame.
• Serve hot with plain rice.

Mint Coriander Green Chutney

Cooking time 5 minutes

Quantity : Serves 4

Ingredients:

Coriander - 1 bunch 
Mint leaves - 1 bunch 
Green chillies - 3 
Grated coconut - 2 tbsp 
Salt - To taste 
Water - To grind

Preparation:

• Separate the leaves of Mint and Coriander from the stem and wash thoroughly
• Grind all the other ingredients together with the leaves and make it to a fine paste
• Serve with idly, dosa or apply as a base layer in any sandwich 

Sambar (No Onion No Tomato)

Cooking Time : 15 Minutes

Quantity : Serves 4

Ingredients:

Vegetables - 1/2 Cup (Drum Stick, Lady's Finger, Brinjal, Pumpkin, Carrot, Chow Chow)

Sambar Powder - 2 tsp

Tamarind Pulp - 1 Cup

Toor Dal - 1/2 Cup (Steamed and Mashed)

Asafoetida- 1 Pinch

Dhania Powder - 1/2 tsp
Salt - To Taste

To temper:

Oil / Ghee

Curry Leaves

Mustard seeds - 1/4 tsp

Red Chillies - 1-2

Preparation:

• Soak a big lemon sized tamarind in warm water and extract the pulp out of it.
• Pressure cook Toor Dal with water and mash it finely when cooked.
• In a Soup Pan add the tamarind pulp, Diced vegetables, Sambar powder, Dhania powder, Asafoetida and Salt.
• Allow this mixture to boil until raw smell leaves and the quantity of the mixture is reduced
• Also Check if the vegetables are cooked.
• Once it is done, add the mashed Dal to it and allow it to start bubbling.
• Heat Ghee / Oil in a seperate pan and add Mustard seeds, split red Chillies, and Curry leaves for tempering.
• Transfer the tempering to the boiled Sambar.
• Serve Hot with White Rice and any vegetable fry.

Okra Raitha

Cooking Time : 5 Minutes
Quantity : Serves 4

Ingredients:

Okra / Lady's Finger - 100 grams (Cut into 1 inch pieces)

Oil - To fry

Salt - To Taste

Chilli powder - 1/4 tsp

Asafoetida - 1 Pinch

Curd / Yogurt - 1 Cup

Mustard seeds - 1/4 tsp

Preparation:

• Beat Curd with little salt and keep aside
• Heat oil in a pan and temper Mustard seeds.
• Once it splutters, add the Lady's finger, Asafoetida, Chilli Powder and Salt.
• Fry them well until its cooked.
• Add the fried Okra to the beaten Curd.
• Leave for 2 mins, so that the essence of Curd is absorbed by Okra.
• Serve with any Variety rice.

Beans Stir Fry

Cooking time : 8 minutes

Quantity : Serves 3

Ingredients:

French Beans : 250 grams 

Red chillies : 3
Asafetida : 1 pinch
Grated coconut : 1 tbsp
Broken Urad Dal : 1/2 tsp
Channa Dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Salt : To taste
Oil : 1/2 tsp
Water

Preparation:

• Chop the beans in to small pieces. 
• Heat oil in a pan and add mustard seeds, Channa Dal, Urad Dal and, split Red chillies and fry them until brown
• Add the chopped beans, salt and sprinkle little water and allow it to cook until beans become soft 
• Add the grated coconut and mix well.
• Serve hot with any meals or Sambar Rice

Curd Mint Chutney

Cooking Time : 5 Minutes

Quantity : Serves 2

Ingredients:

Curd - 1/2 Cup

Mint Leaves - 1/2 Cup

Green Chilies - 2

Onion - 1/4 Cup

Sugar - 1 Pinch

Salt - To taste

To Temper:

Mustard seeds - 1/4 tsp

Oil - 1/2 tsp

Curry Leaves

Asafoetida - 1 pinch

Preparation:

• Blend all the ingredients in mixer and prepare a smooth paste.
• Add water if required
• Heat oil in a pan and temper those ingredients mentioned above and add it on top of the blended paste.
• This holds a different taste and well accompanied with any Dosa or Idly.