Grilled Mushroom Sandwich

Butter Mushroom – 1 Cup.
Garlic (Finally Chopped) – 2 Pods.
Olive Oil – ¼ Cup.
Italian Seasoning – 1 Tbsp.
Balsamic Vinegar – 1 Tbsp.
Black Pepper – ¼ Tsp.
Spinach Leaves – 1 Hand Full.
Small Onion (Sliced) – 1.
Bread – 2 Sliced.
Cheese – 1 Sliced.
Mayonnaise – 1 Tbsp.
Salt – To Taste.

Remove the Stem from the Mushroom.
Marinade the Mushroom Caps with Olive Oil, Vinegar, Salt, Black Pepper, Garlic and Italian Seasoning for 15 Min.
Drain the Mushroom Caps and Grill it with Little Olive Oil in a Grilling Pan or Tawa and Till Golden Brown on Both Sides.
Toast the Bread Slices and Stack the Sandwich with Mayonnaise, Mushroom, Spinach, Cheese and Onions.

Beeroot Rasam

1/4 Cup Toor dal
1 beetroot
2tbsp rasam powder
tamirand pulp
1 tomato
few coriander leaves
salt
oil

For rasam powder:
2 tsp jeera
2tsp pepper
1 whole garlic
Grind everything.
Cook toordal and grated beetroot.
heat oil make seasoning with mustard and curryleaves,asofoetida.
add rasam powderand fry well. Add tamirand pulp,water,salt,cooked dal,tomato,coriander leaves.
Boil it,when it started boiling switch off the stove

Vada curry(pakoda curry)

1 cup dal vada batter
oil for deep frying
for gravy
1/2 cup coconut
1 1/2 tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp Garam masala powder
2 potato boiled and cut into cubes.
onion 1 chopped
tomato 2 chopped
1 tsp ginger garlic paste

Put 1 tsp oil in a pan fry all coconut and then add all masala powders.
Grind it nicely.
Make balls with vada batter fry it in oil.

put 2tbsp oil in a kadai,saute onion,ginger garlic paste,tomato.saute well.
Add ground masala and water.Bring it to boil.
Add fried vada's and boiled potatoes . Boil for 2 minutes.
Serve with rice or idli or dosa.

Keerai Porial

1 bunch Keerai (greens)    
1 onion chopped
1 cup gratted onion
1/2 tsp jeera
1 clove garlic
salt
1 tsp red chilli

Chop greens...

make seasoning with mustard,curry leaves,add onion,saute well.
grind coconut,garlic ,jeera coursly....

Add chopped greens to onion mixture,saute well...then add ground coconut..fry well.

Thirunelveli Sodhi

Moong dhal - ¼ cup
Grated coconut - 2 cups
Carrot ( medium) - 2 – chop into ½ cm rounds
Beans - 15 - Chop 1” long
Drumstick - 2 – chop 2” long
Cauliflower - 2 cups flowerets
Peas - ½ cup
Potatoes - 3 medium – boil, peel & cut into big pieces.
Onions ( big) - 3 – chop
Small onions - 20 – cut into 2
Garlic - 15 pieces – chop ( optional)
Green chillies - 4,5 ( slit)
Tomatoes - 3 – deskin & chop
Lime juice - 2-3 tsp
Salt
Curry leaves
To temper in 1 tbsp oil:
Mustard seeds - 1 tsp
Grind fine
Green chillies - 7,8
Fried gram ( pottukadalai) - 3 tbsp
Boil moong dhal soft.
Grind coconut in 3 instalments with ½, 1 1/2 & 2 cups of water respectively.
Boil all vegetables ( including onions) in the 3^rd coconut milk.
Now add the second milk to which ground paste is added.
Add chopped tomatoes, cooked dhal & boiled potato pieces.
Add salt & mix well.
When all ingredients have blended well, simmer.
Add first coconut milk & immediately remove.
Add lime juice & curry leaves.

baby corn Roast

Babycorn - 1 kg (cut 1” long)
Curds - 1 cup
Besan - 1 cup
Rice flour - ½ cup
Cornflour - ½ cup
Chilli powder - 2 tsp (or to taste)
Salt
Oil - to deep fry

Marinate the babycorn pieces in curds for 2 hrs.
Drain well, add all other ingredients & deep fry.

Special Kara Kuzambu

Tamarind paste - 2 tbsp
Onions - 3 (chop fine)
Tomatoes - 3 ( chop fine)
Garlic pieces - 7,8 (crush lightly)
Red chilli powder - 2 tsp
Dhaniya powder - 1 tsp
Methi powder - ½ tsp
Hing powder - 1 tsp
Mustard seeds - 1 tsp
Salt, haldi, curry leaves
Gingelly oil - 3 tbsp (more is optional)
Grind to a paste:
Grated coconut - 3 tbsp
Cashewnuts - 7,8
Khus khus - 2 tsp
Mix tamarind paste with 2 cups of water, add salt & haldi.
In a kadai, heat 2 tbsp oil, temper mustard seeds, hing powder, then add onions, garlic & tomtoes adding one after the previous one is well fried.
Now add red chilli, dhaniya, methi powders followed by the tamarind water.
Allow the mixture to boil on a medium flame.
Add the coconut paste towards the end, simmer & remove.
Add the remaining 1 tbsp of oil. 

Easy sambar with beasan

In a vessel, take 1 tsp oil, add ½ cup peeled small onions, lightly fry &cook adding 1 cup water & haldi.
When cooked add ½ cup chopped tomatoes(deskin, if you prefer ), 2-3 slit green chillies & salt. When tomatoes are cooked, add 2 tsp besan  mixed with little water , stirring well till cooked. Remove & temper in 1 tsp oil with mustard seeds, 1 tbsp finely chopped onions & 2-3 red chillies. Remove & garnish with chopped coriander leaves.
This is easy & good for idli & dosa.

Tasty Salad

Boil chick pea,sweet corn,peanuts,
Add salt,lemon juice.
Keep it for sometime then serve.

Hotel Sambar

Cook tur dal with equal quantity pumpkin.
Make seasoning with mustard,rechilli,jeera,curry leaves.
Saute onion, then tomato.Add salt,water tamirand paste.
Allow it to boil.Add asofoetida, curry leaves,coriander leaves.
then add sambar powder,cooked mashed dal,little jaggerAllow it to boil.
Add ghee,curry leaves, coriander  leaves

Sambar powder
red chilli         8
coriander       1handfull
channa dal     1tbsp
jeera              1tsp
fenu greek      1tsp
Dry fry everything,powder it.

Nutty Veg Salad

Mixed vegetables      1C chopped
lemon juice                1 tsp
salt                            to taste
honey                        1 tbsp
Peanuts                     1/4 C roasted
till seeds                     2 tsp roasted
Mix everything except peanuts and till seeds.
At the time of serving add peanuts and till seeds.

Lemon Rasam

Tomatoes (chopped ) 2-3
Green chillies 2-3
Ginger 1”
Cooked tur dhal 2 tbsp
Lime juice 1 tbsp
Salt, haldi hing
Lightly dry roast & powder
Dhania 1 tsp
Jeera 1 tsp
Pepper ½ tsp
Dilute tur dhal with water & make it up to required quantity of rasam
Crush ginger & green chillies well & add along with chopped tomatoes.
Add salt, haldi & hing powder.
Put the vessel inside a pressure pan , keep the weight & cook for just one whistle.
Cool the cooker, open .
Temper in 1 tsp ghee with ½ tsp mustard seeds & the prepared powder & add chopped coriander leaves.
After cooling add lime juice.
You can omit tomatoes & make plain lemon rasam.
You can add 2-3 garlic crushed , while tempering.along with the prepared powder

Pineapple Rasam

Finely chopped pineapple ¼ cup

Tomatoes 3-4
Green chillies 2
Ginger 1”
Cooked tur dhal 2 tbsp
Rasam powder 2 tsp
Hing powder 1 tsp
Lime juice 2-3 tsp
Salt,haldi, curry leaves,coriander leaves
To temper:
Ghee 1 tsp
Mustard seeds 1 tsp
Jeera 1 tsp
To decorate:
Extra chopped pineapple pieces
Method:
Cook together chopped tomatoes, pineapple pieces,ginger.a few coriander leaves & curry leaves with ½ cup water till soft & pass through a blender.
To this add slit green chillies, rasam powder, salt, haldi , hing & the cooked tur dhal mixed with 3 cups water.
Cook this in a vessel in the pressurepan for 1 whistle.
Cool ,open & add lime juice.
If you like add a little syrup from the pineapple.
Instead of adding lime juice 1 tsp tamarind paste can be added in the first stage of cooking.
Serve topped with finely chopped coriander leaves & pineapple pieces.

Stuffed capsicums

Capsium 3
potato 2big cooked and mashed
g.chilli 3
salt to taste
coriander
leaves few
oil for fry

cut capsicum like a bowl and a lid.Scoop out the seeds.
Mix mashed potato,chopped green chilli,salt,coriander leaves.
Stuff this inside the capsicum.
heat a pan.put little oil,place this capsicum.
Close the capsicum with the lid part of the capsicum.
close the pan.Cook it till done

Methi Brinjal dry Curry

Brinjals - ¼ kg

Methi leaves - 2 small bunches

Amchur powder - 1 tbsp

Salt

Haldi

To fry in a dry kadai & powder:

Red chillies 3

Dhaniya - 1 tsp

Urad dhal - 1 tbsp

Khus khus - 1 tsp

Seasame seeds - 2 tsp

To temper:
Oil - 2 tbsp

Mustard seeds - 1 tsp

Cut brinjal into long pieces.

Wash,chop & drain methi leaves.

Heat oil, temper mustard seeds, add brinjals, salt & haldi.

Cover & cook.

When done, add methi leaves & fry on a medium fire to cook them.

Add the dry powder & amchur.

Mix well & remove.

Goes well with chappathis & rice.

stuffed capsicums

The stuffing can be varied according to taste – can be just potatoes, combination of vegetables with or without paneer, with or without onions, mixture of spices of your choice. Cheese is also optional.
Select medium small, firm capsicums, fairly rounded.
Capsicums - 4
Filling - 5-6 tbsps, depending on the size of the capsicum
Oil - 5-6 tbsp, for shallow frying

Filling:

Chop fine or mince vegetables.

Steam them lightly, cool & squeeze to remove excess moisture.

Heat 2 tsp oil in a kadai, temper jeera & finely chopped green chillies. Then add vegetale mixture, salt & masalas of choice. Saute till dry. Add finely chopped coriander leaves & mix well.
Chop the top slice of the capsicums – keep them.
Boil plenty of water & when the water boils, add all the capsicums & the tops.
Boil for just 2 mts & drain completely by keeping the upside down in a colander.
Divide the filling into 4 parts.
Keep the filling inside a capsicum, keep back its top or “ lid”.
Tie with a thread criss cross so that the top will be intact.
Heat oil in a flat saucepan & when it becomes hot, place the capsicums one by one & side by side.
Cook them on medium-low heat, turning them over very carefully, with a pair of tongs, till uniformly brown on all sides.

Cut off the thread & serve.

Chennai Roast

This method is applicable only to best & non-itchy variety.

Cut the vegetable into very small cubes, add salt & haldi.

Rest for 30 mts. Drain the excess water & squeeze the vegatable lightly. For 1 cup of squeezed chenai, you can add upto ½ cup grated coconut. In a kadai, heat 3 tbsp oil, , temper mustard seeds,add both chenai, coconut, haldi & salt. Roast on a low fire till crisp & done.

Bittergourd tokku (pickle)

Bittergourd - 250 gms
Green chillies - 4-5 ( or more to taste)
Oil - 2 tbsp + 1/4 cup
Mustard seeds - 1 1/2 tsp
Hing - 1/2 tsp
Curry leaves - few
Tamarind paste - 1 1/2 - 2 tbsp
Jaggery - lemon size ( optional)

Roast in little oil & powder:
Red chillies - 4-5 ( or more to taste)
Urad dhal - 1 tbsp
Gram dhal - 1/2 tbsp

Remove seeds from bittergourd & cut into thin 1 “ pieces or mince.
Heat 2 tbsp oil, temper mustard seeds & then saute bittergourd pieces & chopped green chillies, adding salt & haldi.
When the vegetable becomes tender, add tamarind paste with 1 cup water & hing.
Boil & simmer for some time.
Then add the powder, mix & cook well.
If you like, add jaggery now.
Add 2 tbsp oil & when well blended, remove.
This can be mixed with rice & ghee & eaten.

thoran (pallya)

1.any veg..chopped 1/4 kg
2.onoin..chopped 1 big
3.coconut..1/4 to 1/2
4 jeera 1/2 tsp
5 red chilli
6.salt
7. oil.curry leaves,mustard.

method
1.put some oil in a pan,add mustad,curry leaves,oinon,veg,saute well....put little water..cook the veg.
2.grind coursly ..coconut+red chilli+turmeric+jeera.
3.add this to veg mix well.Close with a lid
4.add salt...mix well.Serve hot

Ice cream raita

Ice cream Raita:

Fresh curds ( not at all sour) - 1 cup

Vanilla ice cream - 100 ml pack

Cucumber - 1 - chop

Chop into bits:

Apple - 1

Ripe mango - 1 medium

Banana - 1

Salt, sugar

Vanilla essence - few drops

Squeeze the cucumber pieces to remove the extra water.

Keep curds in a bowl.

Add fruits, sugar, salt & squeezed cucumber.

Whisk in ice cream & essence.

Mix well, chill & serve.