BANANA LASSI

Ingredients:

Ripe Banana 1
Plain Yogurt 1/2 cup
Green Cardamom Powder a pinch
Honey to taste
Cashews 3
Sunflower Seeds (optional)

Method of preparation:

Peel and roughly chop banana.
In a juice mixer, blend together chopped banana, plain yogurt, water, cardamom powder and honey into smooth juice.
Garnish with chopped cashew nuts and sunflower seeds

Notes: Replace honey with sugar if you wish.

Dry mango pickle

Dry mango pickle


Ingredients for Dry Mango Pickle Recipe



Raw mango - 1 kg
Red chilly powder - 6 tbsp
Ginger - 2" piece
Vinegar - 1 tbsp
Salt - As reqd
Gingelly oil - 4 cups
Curry leaves - 7 stems
Mustard seeds - 3 tsp


Preparation Method of Dry Mango Pickle Recipe



1)Cut mango into long pieces.

2)Grind ginger with chilly powder and mix with salt and vinegar.

3)Add mango pieces to this and mix well.

4)Keep this for overnight.

5)Dry this under sun for 5 - 6 days or untill it become dry and no more water content left.

:- This will not get spoiled if u keep this in a dry, airtight glass container.

:- To use the dry mango:
1)Heat Gingely oil in a pan or a kadai.

2)Sputter mustard seeds and curry leaves.

3)Saute the mango pieces for 2 - 3 mins.

:- Use this after 2-3 days. The mango has to be soaked well in the oil.

Parippu Pradhaman

Ingredients
moong dal 1/4 cup
coconut 1/2
jaggery 1/2 lb
ghee 2 tbsp
Cook dal with 3/4 cups of water, let it cool and mash well. Make syrup of jaggery, by
boiling it with 3/4 cup of water. Slice 2-3 thin long pieces from coconut keep aside.
Grate the rest of coconut. Take the milk by squeezing well (first extraction of milk),
keep aside. Grind the remaining coconut in a mixer for 10-20 seconds. Mix well with 1
cup of water and take the second extraction of milk. Similarly take third extraction of
milk. In flat, thick-bottomed pan heat 1 tbsp ghee and add mashed dal. Mix well and fry
for a while till ghee separates.
Add jaggery to pan, mix well and keep stirring till it comes to a boil. Add the third
extraction of milk, keep on stirring. Bring to a boil then reduce the heat to low medium
and cook continuously stirring till coconut milk reduces by half. Now add second
extraction of milk and repeat the same process. Add first extraction of milk. If required
add little sugar. And switch off the stove and let it remain there for 30 minutes. Mean
while cut the coconut strips into small pieces. Heat remaining ghee in a pan and fry the
coconut pieces till brown. Pour over the hot pradaman. Serve hot or refrigerate and
serve.

Ada Pradhaman

Ingredients
ada - 200 gms
jaggery - 750 gms
ghee - 200 gms
cardamom - 50 gms
coconut - 3
raisins - 10
cashew nuts - 10

Melt Jaggery and keep aside.
Boil water and keep the ada in it till it is cooked soft.
Strain after 10 minutes and keep aside.
Mix the melted jaggery with the cooked ada and stir for ten minutes in
Take two extracts of the coconut milk and add the second extract to t
Boil this until it becomes thick.
Take it off the fire and add the first extract of milk.
Fry the cashew and raisins and ghee and garnish the payasam.

CHETTINAD EGG CURRY

Ingredients:


Boiled eggs-3
Small Onion- 15 to 20
Tomato- 1
Chili powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Oil and Slat- as required

To paste:

Coriander seeds- 2 spoon
Red Chili- 2
Garlic- 2 cloves
Ginger- 1/2 inch
Curry leaves- few
Rice- 1/2 tsp
Pepper corns- 1/2 tsp
Fennel seeds- 1/2 tsp
Cumin seeds- 1/4 tsp
Grated coconut- 4 spoon

Recipe:

Peel Small onion and fry with little Oil. Fry till it turns into light brown in color.Crush the fried onion with a knife. Hard boil the eggs in water.
Chop the tomato and keep this aside. Remove the shell of boiled eggs and cut it lengthwise.
In medium flame, heat 2 teaspns of Oil in a pan . Add all the ‘To paste’ ingredients except grated Coconut. Fry till the rice becomes pure White in color.
Finally add grated Coconut and fry for a min.
Grind all fried ingredients with Water and make a fine paste.
Heat Oil in a pan. Add the crushed Onion and fry for a min. Then add Tomato and saute till it turns soft.
Then add Chili powder, Turmeric powder, ground paste,Salt and a cup of Water. Cook for 7 to 10 min in medium flame.
Finally add the bolied eggs and cook for a min.

Goes well with: Rice and chapathi

Chicken Coconut Soup

1 chicken breast
1 cup chopped mushroom
1-1/2 cup coconut milk
3 cups chicken stock
3 tbsp chopped lemon grass
1 tbsp ginger root
1 tbsp lemon juice
1/2 tsp sugar
1/4 cup fish sauce
1/4 cup chopped spring onion
2 green chillies, chopped finely
3 tbsp chopped coriander leaves for garnishing


Method


Boil chicken till pink in colour.
Drain and keep the water as stock.
Discard skin and bones, and shred into small pieces keep aside.
In a saucepan, mix all the ingredients except chicken and lemon juice, bring it to boil
Let it cook for another 20-25 minutes on slow flame.
Add chicken pieces and simmer for another 10 minutes.
Add lemon juice.
Serve hot, garnished with coriander leaves.

Crispy Curry leaf Chicken Fry

For all those who love the flavour of curry leaves fried in oil, this chicken fry with lots of curry leaves would be perfect. It is simple and is less time consuming to prepare.


Ingredients

Chicken(cut into big pieces) = 600g

For the marinade
Dried curry leaves(crushed) = 1&1/2tbsp
Ginger& Garlic (crushed) = 1tbsp
Red chilli powder = 1tsp
Egg = 1
Cornflour = 3tbsp
Salt

Method

Beat an egg and add salt and dissolve the cornflour in it
Add the red chilli powder, ginger & garlic and curry leaves
Mix well
Marinate the chicken pieces with the above marinade
Keep refrigerated for at least an hour
Shallow or deep fry it till it turns brown
Grill it in a pre heated griller
Squeeze lime juice over if desired
Serve hot, with naan, roti or rice