Avocado Salad

INGREDIENTS:

• Ripe avocados - 1 big
• Chopped Tomato -1 no
• Lemon juice - 1 tsp
• Chopped Corriander leaves / Cilantro - 1tsp
• Pepper powder - ¼ tsp
• Salt - to taste

PREPARATION METHOD:

• Cut avocados in half.
• Remove seed and scoop out avacado from the skin.
• Cut it into small cubes.
• Add tomato, lemon juice, corriander leaves, pepper powder and salt and mix it well. 
• Refrigerate before serving.

Green peas Masala

INGREDIENTS:

• Green peas - 1 cup
• Onion(sliced) – 1 no
• Tomato (chopped) – 1 no
• Green chilly(slit) – 2 nos
• Ginger garlic paste - 1 tsp
• Coriander powder – 1 tsp
• Turmeric Powder - ¼ tsp
• Chilly powder – 1 tsp
• Fennel seed Powder - ½ tsp
• Garam Masala Powder - ¼ tsp
• Red Chilly -2 nos
• Mustard seeds - 1 tsp
• Curry leaves - 1 stem
• Salt to taste
• Oil - 2 tsp

PREPARATION METHOD:

• Soak Green Peas in water for 4 hours .
• Cook soaked Green Peas with turmeric powder and water in a pressure cooker for 5-6 whistle.
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add sliced onion, gingergarlic paste, green chillies and curry leaves.
• Sauté till onion turns translucent.
• Add chilly powder, corriander powder, garam masala,fennelseed powder and saute for a minute. 
• Add chopped tomato and salt, saute well and cook very well in medium heat.
• Add cooked greanpeas and mix well.
• Let it cook for 3- 5 minutes, then remove from fire and serve.

Cabbage Carrot Thoran

INGREDIENTS:

• Finely chopped Cabbage – 1 cup
• Grated carrot - 1 cup
• Finely chopped Onion – 1 no
• Roundly cut Green Chillies - 6 nos
• Grated Coconut –  1 cup
• Turmeric powder - 1/2 tsp
• Coconut oil - 1 tsp
• Mustard seeds - 1 tsp
• Red chillies - 2 nos
• Curry leaves - A few
• Salt-to taste

PREPARATION METHOD:

• Heat oil in a pan.
• Add mustard seeds and red Chillies, allow to splutter.
• Add onions and green chillies , sauté until transparent.
• Add curry leaves.
• Add cabbage and carrot into it.
• Add turmeric powder and salt.
• Mix well, cover the pan with a lid and let it cook for 5 minutes.
• Add grated coconut in to it.
• Slow down the flame and let it cook for 2mins .

Recommended Combination: Serve hot with Rice.

Paniyaram

INGREDIENTS:

• Dosa / Idli batter - 1 cup
• Chopped onion - 1 tbsp
• Chopped ginger - 1 tsp
• Chopped green chili - 1 tsp
• Chopped curry leaves - 1 tsp
• Oil 
• Unniyappam or Paniyaram pan

PREPARATION METHOD:

• Add onion, ginger, green chili and curry leaves into the batter and mix well.
• Heat the paniyaram pan. 
• Add little oil in each mould of the pan.
• Pour batter in each mould. (3/4 portion of the mould).
• Cook in medium heat. 
• When one side is cooked and turns golden brown, turn and cook the other side till it turns brown colour.
• Remove from the mould and serve.

Kumbalanga / Winter Melon Pachadi

INGREDIENTS:

• Chopped Winter melon / Kumbalanga- 1 cup
• Grated coconut - ½ cup
• Green chillies - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Water - ¼ cup
• Fenugreek Powder- a pinch
• Curry leaves - A few
• Salt - to taste
• Coconut Oil -1 tsp

PREPARATION METHOD:

• Cook chopped winter melon / kumbalanga and green chilly in water along with salt.
• Grind the coconut and cumin seeds to a fine paste and crush ½ tsp mustard.
• Add this paste and crushed mustard to the cooked winter melon / kumbalanga and allow to boil.
• When it starts boil,turn off the stove and allow to cool.
• Add curd to the mixture and stir well.
• Heat oil in a pan.
• Add mustrard seeds and red chillies into it, allow to splutter.
• Pour the seasoning over the pachadi and add Curry leaves.
• Sprinkle fenugreek powder, add curry leaves and mix well.

Recommended Combination: Serve with Rice.

Spinach Chappathi

INGREDIENTS:

• Wheat Flour -  1 cup
• Green chilly - 2 nos
• Garlic - 2 pods
• Spinach - 3 cup
• Ghee - 1 tsp
• Salt to taste

PREPARATION METHOD:

• Put spinach in boiling water for 2 mins, drain it.
• Add garlic, green chillies and spinach in a mixer and grind it into a fine paste.
• Add this paste, salt and ½ tsp ghee to the flour and mix well.
• Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
• Make the dough into small balls and is rolled out into chappathi.
• Heat the tawa and cook both sides of the rolled Chappathi by smearing little ghee.

Mushroom Masala Dosa

For Dosa Batter

INGREDIENTS:

• RawRice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt to taste

PREPARATION METHOD:

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Keep it overnight to ferment. 

For Masala

INGREDIENTS:

• Mushroom (sliced) - 15 nos
• Sliced onion - 1 nos
• Chopped ginger - 1 tsp
• Chopped garlic - 1 tsp
• Slit green chillies - 4 nos 
• Corriander powder - ¼ tsp
• Red chilly powder - ¼ tsp
• Garam masala powder - ¼ tsp
• Turmeric powder - ¼ tsp
• Oil - 1 tbsp
• Salt  to taste      

PREPARATION METHOD:

• Heat oil in the pan.
• Add onions, green chillies,  chopped ginger and garlic and curry leaves.
• Saute onions till it turns transparent.
• Add red chilly powder, turmeric powder, corriander powder, garam masala powder, salt and sauté for a minute. 
• Add Mushroom into it.
• Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
• Turn off the stove when the water completely dries up from the mushroom.

Masala Dosa
INGREDIENTS:

• Dosa batter 
• Mushroom masala
• Ghee or oil

PREPARATION METHOD:

• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour some ghee or oil on it.
• When one side is golden brown, add mushroom masala inside the Dosa and roll.

Chicken Puffs

INGREDIENTS:

• Pastry sheet - 1 no
• Chopped boneless chicken - 1 lb or 500 gm
• Finely chopped onion - 1 nos
• Finely choppedTomato - 1 nos
• Chopped green chilly - 2 nos
• Garlic paste -1 tsp
• Ginger paste - 1 tsp
• Chily powder -1 tbsp
• Corriander Powder-1 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder -½ tsp
• Pepper Powder - 1 tsp
• Oil - 1 tbsp
• Water- ¼ cup
• Salt -to taste

PREPARATION METHOD:

• Heat oil in the pan.
• Add onions, green chillies, ginger and garlic.
• Saute onions till it turns transparent. 
• Add red chilly powder, coriander powder, garam masala, fennelseed powder,and pepper powder and saute till the raw smell goes.
• Add tomatoes and sauté well until it becomes soft.
• Add chicken pieces, turmeric powder, water and salt into it.
• Slow down the flame, cover the pan and let it cook.
• When the chicken cooks well and the gravy becomes thick turn off the stove and let it cool
• Thaw the frozen puff pastry sheet (as per instructions on the pack).
• Roll out the sheet and cut them into squares pieces(or any desired size).
• Take one piece and place a spoonful of chicken masala.
• Brush the four edges of the sheet with egg wash and fold diagonally to make a triangle shape and slightly press the edges to seal.
• Brush the top of the puffs with egg wash to get a shiny appearance.
• Repeat the same process for the remaining sheets.
• Preheat the oven to 400 deg F.
• Place the puffs in a tray with a parchment sheet placed in it (you can also use a greased tray).
• Bake for 20 - 25 mins till it turns golden brown color.

Recommended Combination: Serve hot with tea / coffee.

Daal Palak / Spinach Red gram Curry

INGREDIENTS:

• Red gram / toor daal - ¼ cup
• Spinach (chopped) - 2 cup
• Onion (chopped) - 1 no
• Tomato (chopped)-1 no
• Green Chilly (slit)-2 nos
• Garlic (crushed)- 2  pods
• Chilly powder- ¼ tsp
• Corriander Powder- ½ tsp
• Turmeric powder - ¼ tsp
• Asafoetida powder - ¼ tsp
• Cumin seed - ¼ tsp
• Mustard seeds – ¼ tsp
• Red Chilly-2 nos
• Salt – to taste
• Oil - 1 tbsp

PREPARATION METHOD

• Cook the toor daal / red gram in water and keep it aside.
• Heat oil in a pan.
• Put mustard seeds, cumin seed and red chillies and allow to splutter.
• Add onions, green chillies, crushed garlic and sauté till onion turns transparent.
• Add tomatoes and sauté well.
• Add red chilly powder, corriander powder, asafoetida powder and sauté for a minute.
• Add spinach and cooked daal / red gram and mix well.
• Add turmeric powder and salt into it .
• Cover the pan and and let it cook.(no need to add water because the water in the cooked daal and from the spinach is enough to cook)
• Turn off the stove when the curry becomes thick.

Recommended Combination: Serve hot with Rice / Chappathi.

Channa Sundal / Chickpeas Stir fry

Sundal is a quick and easy south Indian snack very commonly served in Tamilnadu. This easy to make dish can be made out of cooked dried beans. We can use dried Chickpeas/Chana, Green beans/Moong daal or any dried beans for this preparation.

INGREDIENTS:

• Kadala (Chickpeas) - 1 cup
• Grated coconut - ¼ cup
• Gingely oil - 1 tsp
• Urad daal - 1 tsp
• Asafoetida / Hing - a pinch
• Mustard seeds - 1 tsp
• Red chilly -2 nos
• Salt to taste
• Curry leaves - a few

PREPARATION METHOD:

• Soak kadala in water for 6 hours .
• Cook soaked kadala, salt and water in a pressure cooker for 5-6 whistle.
• Heat oil in a pan.
• Add mustard seeds and red chilly and let it splutter.
• Add urad dal and fry it.
• Once urad dal becomes golden colour add asafoetida, and curry leaves into the hot oil.
• Add cooked chana / kadala into it and mix.
• Add grated coconut and roast it for 2 -3 minutes.
• Remove from fire and serve.