Aam/Mambazha/Mango Phirni

Ingredients:
Full Cream Milk - 1 litre
Basmatic rice - 75 gm
Granulated sugar - 150 gm
Mango puree - 500 gm
Cardamom pods - 2 (crushed)
Almond flakes - 2 tbsp.
Raisins - 1 tbsp.
Cashewnuts - 1 tbsp. (crushed)

To Garnish:
Pistachios - few (chopped)

Method:
Soak basmati rice for 30 minutes in little water.
Blend into paste.
In a pan, add the milk and bring it to boil.
Add the crushed cardamom pods and simmer for 5 minutes.
Strain the milk and add it to a thick bottomed pan.
Add the rice paste to the milk and simmer for 15 minutes by stirring constantly.
Be careful at this stage or else it will stick to the bottom (after adding rice paste).
Add the sugar, almonds and raisins. Simmer for 15 minutes.
Pour into bowl and cool. Chill in the refrigerator.
Stir in the mango puree, crushed cashewnuts and garnish with pistachios.
Enjoy the yummy Phirni.

Adapted from a magazine.

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Lauki Chana Dal/Bottle Gourd with Bengal Gram (Microwave Version)

Ingredients:
Bottle gourd - 1 (Medium)
Onion - 1 (small-chopped)
Chana dal/Bengal gram - 1/3 cup
Tomato - 1 (chopped)
Garlic - 1 (chopped)
Ginger - 1/2 tsp. (chopped)
Green chillies - 2 (slit)
Kashmiri red chilli - 1/2 tsp.
Turmeric powder - a pinch
Salt (to taste)
Oil
Cumin seeds - 1 tsp.
Garam masala - 1/2 tsp.

Garnish:
Coriander leaves

Method:
Soak bengal gram in 1 cup of water for an hour.
Microwave high for 10 minutes (without lid).
The water dries up after 10 minutes. Add another cup of water.
Micowave high for  another15 minutes( without lid) or until dal is cooked but not mushy. Stir in between for every 5 minutes.
Remove the dish and keep it aside.
Peel the skin of bottlegourd and chop it into pieces.
Take another microwave safe dish and add chopped bottlegourd.
Micowave high till the bottlegourd is cooked (cover the corningware with a lid).
Stir 3-4 minutes in between.
Add oil and cumin seeds in a bowl and micro high for 2 minutes.
Add onions, green chillies, garlic and ginger and micro high for 3 minutes or until the onions change color.
Add tomatoes and again micro high for 3 minutes. Stir.
Add kashmiri red chilli powder, turmeric powder and micro high for a minute.
Combine bottlegourd, onion, green chillies, garlic, ginger, tomatoes, kashmiri red chillies, turmeric with cooked bengal gram.
Now add required salt to taste, garam masala and 2 tbsp. of water. Mix well.
Micro high for 3 minutes.
Cover and keep aside for 5 minutes.
Sprinkle with coriander leaves and mix.
Serve with any main course.

Sent off to "MLLA-24" (hosted by Diana and started by Susan), "Think Spice Think Garam Masala" (hosted by Saraswathi Iyer and started by Sunitha) and "MEC-Delicious Dals" (hosted by Kamalika and started by Srivalli).

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Tomato Coconut Milk Pulao

Ingredients:
Basmati rice - 2 cups
Tomato - 2
Ghee
Coconut - 1/2
Green chilli paste - 1 tsp.
Garam Masala - 1 tsp.
Turmeric powder - a pinch
Salt (to taste)

To garnish:
Fried onions
Fried cashew nuts
Fried raisins

Method:
Grate the coconut and take the milk.
Puree the tomatoes and run through the strainer to collect tomato water.
Mix coconut milk, tomato water and plain water  (3.5 cup).
Soak rice for 10 minutes in water.
Heat ghee in pressure cooker and add green chilli paste.
Saute in low flame (Don't saute in medium or high flame or you will end up sneezing and coughing).
Add soaked rice (discard the water) and saute for a few minutes.
Now add salt, garam masala, turmeric water and mix well.
Now add the 3.5 cup of  tomato coconut water and pressure cook upto 3 whistles. You can cook in rice cooker also.
After few minutes spread the cooked rice in a wide plate.
Garnish with fried cashewnut, raisin and onions.
Serve the pulao with egg curry, potato fry, raita or chips.

Sent off to "Think Spice Think Garam Masala" (hosted by Saraswathi Iyer and started by Sunitha).

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Dal Makhani

I didn't add too much butter for health reasons. I just added cream with some low fat milk. If you want to increase the amount of butter, just add 2-3 tbsp.
Ingredients:
Whole urad dal (black lentils) - 1 cup
Rajma (kidney beans) - 2 tbsp.
Onion - 3 (small-chopped)
Tomatoes - 3 (pureed)
Butter - 1.5tsp
Garam masala - 1 tsp.
Salt (to taste)
Ginger-garlic paste - 2 tsp.
Cream - 1/4 cup
Low - fat milk - 1/4 cup
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Cumin seeds - 1 tsp.
Coriander leaves - 2 tbsp. (chopped)
Green chillies - 2
Oil

To garnish:
Butter
Coriander leaves
Cream
Ginger julienned

Method:
Soak urad dal and rajma overnight. Discard water.
In a pressure cooker, add urad dal, rajma, required fresh water, salt, green chillies and 1 tsp. ginger-garlic paste.
Pressure cook up to 3 whistles and simmer up to 15 to 20 minutes.
Remove from heat and keep aside.
When pressure drops, remove the lid and lightly mash the dal and rajmah.
In a pan, heat oil and add onion, saute till golden color.
Add 1 tsp. ginger- garlic paste and saute till raw smell fades.
Remove from heat and cool it. Grind them into a coarse paste.
In the same pan, add butter and add cumin seeds.
When the cumin seeds sizzle, add the onion coarse paste and saute for few minutes.
Now add the tomato puree and saute till it releases oil (I mean butter).
Add red chilli powder, coriander, turmeric powder and salt. Stir for a few seconds.
Add the boiled dal and simmer for 10 minutes.
Meanwhile mix cream and milk in separate bowl.
Add the cream , garam masala and mix with boiled dal.
Remove from heat and garnish with the given ingredients.

Sent off to "MLLA-24" (hosted by Diana and started by Susan) and "Think Spice Think Garam Masala" (hosted by Saraswathi Iyer and started by Sunitha).

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Chicken Kuzhambu

Ingredients:
Chicken - 1/2 kg (cut into pieces)
Onions - 3 (chopped)
Garlic - 5 (crushed)
Ginger - 1.5 inches (crushed)
Tomatoes - 2 (chopped)
Curry leaves - 2 sprigs
Coriander leaves - a small bunch (chopped)
Kashmiri Red chilli powder - 1 tbsp.
Coriander powder - 2 tbsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil

To powder:
Cinnamon - 1 stick
Cloves - 2
Green cardamom - 2
Cumin seeds - 1 tsp.
Black Peppercorn - 1 tsp.
Poppy seeds - 1 tsp.
Fennel seeds - 1 tsp.
Kalpasi - 1/2 tsp.
Pottukadalai/chutney dal - 1 tbsp.
Coconut flakes - 1 tbsp.

Method:
Powder the given ingredients without adding any water.
Heat oil and add onions, curry leaves and saute till golden color.
Add ginger garlic and saute till the raw smell goes off.
Add tomatoes, salt and saute for a few minutes.
Add chicken and saute.
Now add the kashmiri red chilli, coriander and turmeric powder.
Saute for a few seconds.
Now add water (3 to 4 cups) and cover it with a lid.
After few minutes, when the chicken is cooked, add the spice powder and stir gently.
Bring it to a boil and simmer it.
After a few minutes, add coriander leaves and remove from heat.
Enjoy with chapathi, idli or dosai.

Note:
Adjust the spices and chillies according to your taste.

Semt off to "CWS-Pepper" (hosted by Padma and started by Priya).

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Murungakkai Milagu Kuzhambu/Drumsticks in Pepper Sauce

Ingredients:
Drumstick (medium and long) - 1 (chopped 1.5 inches)
Onion - 2 (chopped)
Garlic - 2 big cloves (peeled and chopped)
Salt (to taste)
Tamarind - lemon size
Curry leaves - 2 sprigs
Turmeric powder - 1/4 tsp.
Oil
Mustard seeds - 1 tsp.

To fry and powder:
Urad dal - 1 tsp.
Arhar/tuvar dal - 1 tsp.
Coriander seeds - 2 tsp.
Peppercorn - 1 tsp.
Fenugreek seeds - 10 seeds
Byadgi chillies - 5
Curry leaves - 3 sprigs
Oil
Asafetida - a pinch

Method:
Soak tamarind in 1 cup of water.
Fry and powder the given ingredients.
Heat oil in a pan and add mustard seeds.
When mustard seeds crackle, add the onion pieces and saute till they turn golden color.
Add the garlic and saute till raw smell fades.
Add 1 to 1.5 cups of water (or required water to boil drumsticks) and the chopped drumsticks.
Allow the drumsticks to cook.
When the veggie are tender add the tamarind extract, salt and turmeric powder.
Let the tamarind water boil till the raw smell fades away.
Now add the powder and stir well.
Cook till oil separates in simmer mode, remove from heat and add the curry leaves.
Enjoy with plain rice.

Note:
I didn't boil the drumsticks directly in tamarind water as it takes a lot of time.

Sent off to "CWS-Pepper" event (hosted by Padma and started by Priya).

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Chicken Biryani (Version 3)

This isn't a traditional or an authentic biryani. Whatever ingredient came into my mind, I threw them in the vessel and cooked it. And it's 0% ghee this time.

Ingredients:
To cook rice:
Basmati Rice - 3 cups
Bay leaves - 2
Cinnamon - 2 sticks
Fennel seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Water - 5 cups
Salt (to taste)
Oil (few drops)

Method:
Boil water and add all the ingredients.
Let the rice cook in open vessel till the water is absorbed.
At this stage rice is cooked only  40 to 50%.
Spread the rice in a big plate.
.
For chicken marination:
Chicken - 3/4 kg (cut into bite size pieces)
Ginger-garlic paste - 1.5 tsp.
Mint leaves - 15
Yogurt - 2 tbsp.
Red chilli powder - 1/2 tsp.
Salt (to taste)

Method:
Clean and wash the chicken. Marinate with given ingredients and keep aside for 30 minutes.

To pound into coarse powder:
Cinnamon - 2 sticks
Black cumin seeds - 1/2 tsp.
Cloves - 2
Green cardamom - 2

For chicken masala:
Onions - 4 (sliced)
Tomatoes - 3 (chopped)
Ginger-garlic paste - 1 tsp.
Green chillies - 4 (slit)
Oil
Salt (to taste)
Red chilli powder - 1 tsp.

For layering:
Fried onions
Saffron color water
Kewra water - few drops
Mint leaves - few
Coriander leaves (alone) - few

Garnishing:
Fried cashewnuts - few
Boiled eggs
Lemon wedges

Method:
In a pan, heat oil and add coarse powdered spices , sliced onions. Saute till golden color.
Add ginger-garlic paste, green chilli and saute till the raw smell fades away.
Add tomatoes and saute till mushy.
Add the marinated chicken and saute for a few minutes.
Add the red chilli powder, little water and saute till there is no moisture.
At this stage, the chicken is 30%-40% cooked. Remove from heat.

Method for Dum Biryani:
In a heavy bottomed deep pan, add half of the chicken in the bottom and spread.
On the top, spread the rice.
On the top of the rice, sprinkle mint leaves, few drops of kewra water, saffron water, fried onions and coriander leaves.
Now spread the remaning chicken, rice, and the remaining layering ingredients.
Cover the pan with a heavy duty aluminium foil (as a double foil by folding).
Place a lid on the top of foil and keep in simmer mode for 20 to 25 minutes.
After 25 minutes, remove the lid and foil carefully.
The rice and chicken is cooked fully at this stage.
Gently mix the rice and chicken. 
Garnish with fried cashews, lemon wedges and egg.
Enjoy with raita and any chicken fry.

Note:
Adjust the chillies, spices and salt according to taste.

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Chicken in Cashew Nut Gravy

Ingredients:
Chicken - 1 kg (cut into pieces)
Onions - 4 (chopped)
Ginger-garlic paste - 1.5 tsp.
Ripe tomatoes (big) - 2 (chopped)
Red chilli powder -  1 tsp.
Coriander powder - 2 tsp.
Salt (to taste)
Cashew nuts - 15
Goda masala - 1.5 tbsp.
Oil
Cinnamon - 2 sticks
Gloves - 2
Coriander leaves - 2 tbsp.

To marinate:
Ginger-garlic paste - 2 tsp.
Red chilli powder - 1/4 tsp.
Salt
Yogurt - 2 tbsp.

Method:
Marinate the chicken with the given ingredients 'to marinate'. Cover and keep aside for 30 minutes.
Heat oil in a kadai and throw in the cinnamon and cloves.
Add the onions and saute until golden color.
Add ginger-garlic paste and saute for 2 minutes.
Add tomatoes and saute until mushy.
Add marinated chicken and saute for 4 minutes.
Add red chilli powder, coriander powder, salt and goda masala. Saute for 2 minutes.
Now cover with a lid and let it cook. Stir in between.
Meanwhile soak the cashew nuts for 30 minutes in hot water. Grind them into a thin paste.
When the chicken is tender and dry, add the cashew paste and saute for 2 to 4 minutes.
Throw in the coriander leaves and saute.
Remove from heat.
Enjoy with chapathi or naan.

Note:
I added kashmiri red chilli powder
The gravy thickens when it becomes cool.
Fresh cream can aslo be added at the final stage.

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Pani Puri/Gol Gappe-ICC for May

For May's ICC, the popular Indian Chaat Pani Puri/Gol Gappe is the challenge. When I first tried the recipe, the puris turned out to be like papris. My husband teased me if I was making papri chaat or pani puri. Then I told him that I was following the recipe exactly as given. He said, "Don't add baking soda or baking powder. Instead, increase the measurement of maida." Then I checked my recipe collection for reference, only to find that no baking soda or powder was added. Then I took maida's and sooji's/rava's ratio as 1:1 (equal amount). I didn't add salt also. It was a huge success. For accompaniments, nothing was changed; we loved the red tamarind chutney especially. Now onto the recipe.

Puri
Ingredients:
Sooji/Rava - 1/2 cup
Maida/APF - 1/2 cup
Water (to knead)

Required Items:
Damp cloth or towel - 3

Method:
In a bowl, add rava and maida.
Add water and make a stiff dough out of the flours.
Cover with a damp cloth and keep it aside for 15-20 minutes.
After the given time above, make small balls like seedais and cover it with a damp cloth.
Roll them into small circles.
Place the circles on another damp cloth and cover it with the other.
Heat oil in a thick-bottom pan, slide one puri and lightly press it with a ladle (should puff at this stage).
Continue the same process with a batch of 4 puris.
Fry them till they turn golden color.
Place them on a paper towel.

Note:
Allow the puris to cool and store them in an air-tight container.

Pani/Spicy Water
Ingredients:
Mint leaves - 1 1/2 cup (chopped)
Coriander leaves - 1 tbsp. (chopped)
Tamarind - 1/3 cup
Ginger - 1 inch
Green chillies - 4-5
Ground cumin- 1 tsp.
Black salt - 1 1/2 tsp.
Salt (to taste)

Method:
Soak the tamarind with 3/4 cup of water.
Extract the pulp from the tamarind.
In a blender jar, add mint leaves, coriander leaves, ginger, dry roasted ground cumin, chillies, tamarind pulp, salt and black salt and blend into a smooth paste.
Keep in the refrigerator.
While assembling, add required amount (maybe 4 cups) of water to this paste and run through the strainer.

Red Tamarind Chutney
Ingredients:
Tamarind - 1 cup
Jaggery - 1/2 cup
Sugar - 2 tbsp.
Red chilli powder - 1/2 tsp.
Dry roasted ground cumin - 1 tsp.
Ground black pepper - 1/4 tsp.
Cloves -2
Warm water - 2 cups
Salt (to taste)

Method:
Soak the tamarind with 2 cups of water.
Extract the pulp from tamarind.
In a pan, dry roast the cloves and pound them into a coarse powder.
In another pan, add tamarind pulp, jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
Heat for 5 minutes on medium heat.
After 5 minutes, remove and cool the mixture.
Run through the strainer and keep the chutney aside.


Potato Filling
Boil 4 small potatoes.
Peel and chop them.
Sprinkle little salt and red chilli.
Keep it aside.


Lentil Fillings
Ingredients:
Chana (cooked) - 1 cup
Salt (to taste)
Chilli powder - 1/2 tsp.
Tumeric powder - 1/4 tsp.
Garam masala - 1/4 tsp.
Oil - 1 1/2 tsp.

Method:
Heat the oil in a pan, And add the cooked chana and masalas and saute for few minutes.
Remove from heat and keep aside.

To assemble:
Make a hole in the centre of a puri.
You can stuff in whatever you want with the fillings.
Open your mouth extremely wide "AAAH!" and pop it in.

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Dal Palak (Microwave Version)

Ingredients:
Moong Dal - 1/2 cup
Palak/spinach - 1/2 from a medium bunch
Onion - 2 (chopped)
Ginger - 1.5 tsp.
Tomatoes - 2 (chopped)
Green chillies - 3 (slit)
Cumin powder - 1/2 tsp.
Turmeric powder - 1 pinch
Salt (to taste)
Oil - 2 tsp.
Coriander leaves - 4 tbsp. (chopped)

For tempering:
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Asafoetida - 1 pinch

Method:
Soak moong dal with 1 cup of water for 2 hours.
Add this moong dal with water in a microwave proof dish (I used corningware).
Cook micro high for 10 to 12 minutes.
Stir in between for every 2 to 3 minutes.
After sometime while cooking water dries up, so add little water and conitnue to cook.
Once the dal is cooked (that is after 12 minutes), remove from microwave and keep the dal aside.
In another microwave bowl add oil, onions, green chillies, ginger and micro high for 2 minutes. Stir.
Add tomatoes, chopped spinach and micro high for 2 minutes. Stir.
Add this green mixture to the dal, and also add salt, turmeric powder, coriander leaves, cumin powder and if required add water.
Micro high for 4 to 6 minutes stirring in between.
Remove and keep aside.
In a micrwave bowl, add oil and do the tempering for a minute.
Add this tempering to the dal plalak.
Enjoy with roti or with plain rice.

Sent off to "MEC-Delicious Dals" (hosted by Kamalika and started by Srivalli).

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Egg White Omelette

This is a healthy and simple omelette for breakfast.

Ingredients:
Egg white - 3 eggs
Spinach - 4 leaves
Coriander leaves - 1 tbsp. (chopped)
Tomato - 1/2 (small)
Salt (to taste)
Coarsely crushed pepper (to sprinkle)
Oil

Method:
In a bowl, add the egg white.
Tear the spinach and add to it.
Scoop out the seeds of the tomatoes, dice them and add them to the egg white.
Add the coriander leaves and mix lightly.
Heat a griddle and add the egg white mixture.
Sprinkle a little oil.
Cook on both the sides.
Remove the omlette and place it on a plate.
Sprinkle salt and coarsely crushed pepper.
Enjoy with breakfast.

Sent off to "CWS-Pepper" (hosted by Padma and started by Priya).

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Simple Dal (Microwave version)

Ingredients:
Masoor dal - 1/2 cup
Spring onions - 4 (chopped)
Ginger - 2 tsp. (chopped)
Garlic - 2 cloves (crushed)
Tomatoes - 2 (small-chopped)
Green chillies - 2 (slit lengthily)
Cumin seeds - 1/2 tsp.
Mustard seeds - 1/2 tsp.
Cumin powder - 1/2 tsp.
Turmeric powder - 1/2 tsp.
Garam masala - 1/2 tsp.
Curry leaves - 10 leaves
Coriander leaves - 2 tbsp. (chopped)
Asafoetida - 1 pinch (optional)
Lemon juice - few drops (optional)
Salt (to taste)
Oil - 2 tsp.

Method:
Soak dal in 1 cup of water for 30 minutes.
In a deep microwave safe bowl add the dal with the soaked water and also add 1/2 cup of water to 1 cup of water.
Cover and cook at microwave high for 10 to 12 minutes or until dal's cooked. Stir in between. Be careful!
In another microwave bowl, add oil, mustard and cumin seeds. Microwave for 2 minutes.
Add chopped spring onions, ginger, garlic, green chillies and microwave for another 2 minutes. Stir in between.
Add tomatoes and microwave for 3 minutes.
Now add this mixture to the dal and stir.
Add salt, cumin powder, turmeric powder and water if required and stir.
Microwave for 3 minutes and stir.
Add garam masala, curry leaves and coriander leaves. Microwave for 2 minutes. Stir.
Add lemon juice (I didn't add lemon juice and asafoetida) and serve immediately.
Enjoy with plain rice or with chapati.

Note:
I didn't have a bowl of long depth, so I used the normal regular ones and the dal water leaked out of it on the turntable (the rotating glass plate).
I didn't mash the dal.

Updated on 14/06/10
Edit:
-Soak the dal before cooking in the microwave.
-The dal should be cooked without any lid closed on the vessel.
-The water dries up while cooking. Check every 2-3 minutes for the moisture and add a little amount of water every time when it dries up. This is to prevent the dal from being burned.

WARNING: DO NOT COOK IN PLASTIC!

-Use a microwave proof dish or a corningware dish.

Sent off to "MEC-Delicious Dals" (hosted by Kamalika and started by Srivalli), "Think Spice Think Garam Masala" (hosted by Saraswathi and started by Sunitha) and "Healing Foods-Onions" (hosted by Priya and started by Siri).

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Snake gourd/Pudalankaai Poricha Kootu

Ingredients:
To boil:
Pudalankaai/snake gourd - 350 gm (tender)
Moong dal - 1/2 cup
Turmeric powder - 1/4 tsp.
Salt (to taste)

To fry and powder:
Black gram/urad dal - 1 tbsp.
Peppercorns - 1 1/2 tsp.
Byadgi chillies - 3
Grated coconut- 1/4 cup
Cumin seeds - 1/2 tsp.
Asafoetida - 1 pinch
Oil

To Temper:
Mustard seeds - 1 tsp.
Urad dal - 1 tsp.
Curry leaves - 1 sprig
Oil


To garnish:
Chopped coriander leaves

Method:
Add moong dal and water in an open pan. Let it cook.
When the dal is half done, add the chopped veggies along with white fiber and tender seeds.
Add turmeric powder and salt.
Fry and powder the given ingredients.
Add this powder to boiled dal and vegetable. Mix well.
Temper the given ingredients and pour it in the kootu.
Remove from heat and garnish with coriander leaves.
Serve as side dish for rice.

Sent off to "CWS-Pepper" (hosted by Padma and started by Priya) and "Green Gourmet Event-1" (hosted by Preeti Kashyap of Write Food: Relishing Recipes).

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Spring Onion Bhurji

Here is another version with spring onions.

Ingredients:
Spring Onion - 250 gm
Gram flour/Besan - 2 tbsp.
Oil - 2 tbsp.
Cumin seeds - 1/2 tsp.
Turmeric powder - 1/2 tsp.
Garam masala - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Coriander powder - 1/2 tsp.
Lemon juice - from half fruit
Salt (to taste)

Method:
Chop finely both green and white part of the spring onions.
Heat oil and add cumin seeds.
Add spring onions, turmeric, chilli, coriander powders, salt and garam masala. Mix well.
Cover and cook for 5 minutes.
Remove the lid and add the besan and cook for 6 minutes without lid stirring continuously.
Add lemon juice and serve hot with chapatis.

Sent off to "Healing Foods-Onions" (hosted by Priya and started by Siri) and "Think Spice Think Garam Masala" (hosted by Saraswathi and started by Sunitha).

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Pepper Chicken

Ingredients:
To Marinate:
Chicken - 1 kg (cut into bite size)
Ginger-garlic paste - 2 tsp.
Kashmiri Red chilli - 1/2 tsp.
Salt - 1/4 tsp.
Curry leaves - 4 sprigs (finely chopped)

For masala:
Onion - 4 (chopped finely)
Ginger-garlic paste - 2 tsp.
Ripe tomatoes - 2 (finely chopped)
Green chilli - 2 (slit lengthily)
Bay leaves -2
Salt (as required)
Oil

To powder coarsely:
Cinnamon (1 inch) - 2
Cloves - 2
Green cardamom - 2
Mace - 2
Fennel seeds - 1 tsp.

To add at the final stage:
Pepper coarsely powdered - 2 tbsp.
Coriander leaves - 2 tbsp. (chopped)

Method:
Marinate the chicken with the given ingredients "to marinate" for 30 minutes. Cover and keep aside.
Heat oil in a pan and add the bay leaves and the spices under "to powder coarsely".
Add the onions and saute till it changes color and the oil releases.
Add the ginger-garlic paste, green chillies and saute for 2 minutes.
Add the tomatoes and saute till they are pulpy.
Add required salt and the marinated chicken.
Saute for 2 to 3 minutes and cook the chicken by covering with a lid.
Stir in between.
When the chicken is tender saute till they turn dry.
Now add the coarsely powdered pepper, coriander leaves and saute for 5 minutes in medium flame without burning. The chicken should be completely dry.
Enjoy with any main course.

Sent off to "CWS-Pepper" (hosted by Padma and started by Priya).

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Vazhakkai Milagu Varuval/Plantain Pepper Fry

Ingredients:
Plantain - 2
Onion - 1 (chopped)
Garlic - 2 (crushed)
Curry leaves -1 sprig
Sambar powder - 1/2 tsp.
Peppercorn - 1/2 tsp.
Grated coconut - 2 1/2 tbsp.
Coriander powder - 1 tsp.
Oil
Salt (to taste)

For tempering:
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Black Gram - 1 tsp.

Method:
Slice the plantain into circles.
Heat the oil and temper the 'tempering' ingredients.
Add onions, garlic, curry leaves and saute till the onions change color.
Add plantain and saute for 2 minutes.
Add sambar powder, coriander powder and required salt and saute for a minute.
Add required water to cook the plantain.
After a while, the water should be absorbed and the plantain should be cooked.
Meanwhile fry peppercorn and grated coconut (till they turn golden).
Add this powder to the plantain and saute till they turn dry.
Serve with any type of rice.

Sent off to "CWS-Pepper" (hosted by Padma and started by Priya).

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Keerai Milagu Masiyal

Ingredients:
Amaranth leaves - 200 gm
Arhar/Tuvar dal - 3 tbsp. (boiled)
Tomatoes - 2 (small)
Peppercorn - 1 tsp.
Grated Coconut - 2 tbsp.
Black gram - 1 1/2 tsp.
Vadagam - 2 tsp.
Oil
Salt (to taste)

Method:
Cook the amaranth leaves in an open pan with little water.
When the leaves are half done, add chopped tomatoes and mix.
Meanwhile dry roast the peppercorn and fry the black gram and grated coconut till golden color.
Powder peppercorn, black gram and grated coconut.
When the leaves are done let them become warm.
Grind them coarsely.
Add the boiled tuvar dal, powder and salt. Play with the blender for 2-3 times.
Temper with vadagam.
Serve with rice with a drop of ghee. :)

Note:
Adjust the pepper according to your taste.

Sent off to "CWS-Pepper" (hosted by Padma and started by Priya).

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Avocado Mango Smoothie

Ingredients:
Avocado flesh - from 2 ripe avocados
Mango flesh -  from 1 1/2 ripe mangoes
Milk - 1 cup
Yogurt - 1 cup
Sugar/honey - as per taste
Ice cubes -  1 cup or as per taste

Method:
Add all the ingredients in the blender and play with it.
Pour it in glasses and serve.
Enjoy.

Sent off to Spicy Tasty's "Sizzling Summer Contest".

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Pyaaz Ki Sabzi

Ingredients:
Onions (large) - 4 (thinly sliced)
Gram flour/besan - 3/4 cup
Oil - 4-5 tbsp.
Salt (to taste)
Turmeric powder - 1/2 tsp.
Red chilli powder - 1/2 tsp.

Method:
Heat oil in a pan and add the onions.
Saute till it changes color.
Add sieved gram flour slowly while mixing into the onion mixture.
Saute for 6 to 7 minutes in medium flame continuously.
Combine turmeric, red chilli powder and salt.
After 2 to 3 minutes remove from heat.
Serve hot with rotis.

Sent off to "Healing Foods-Onions" (hosted by Priya and started by Siri).

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Brinjal in Coconut Milk Masala

Ingredients:
Brinjal - 400 gm
Onions - 3 (sliced)
Tomato - 2 (small-chopped)
Coconut - 1 tsp. (grated)
Coconut milk - 1 cup
Fennel seeds - 1 tsp.
Poppy seeds - 1 tsp.
Coriander seeds - 2 tsp.
Bengal gram - 1 tsp.
Byadgi chillies - 5 to 6
Garlic - 6
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil
Curry leaves - 10
Coriander leaves - 2 tbsp. (chopped)

Method:
Heat oil in a pan and add the mustard and cumin seeds.
Allow mustard seeds to crackle. Add onions and saute till they change color.
Add tomatoes and saute till they become mushy.
Add chopped brinjals and saute for 5 minutes.
Add red chilli powder, turmeric powder and salt. Mix well.
Add 2 to 3 cups of water and allow it to boil in medium flame.
Meanwhile dry roast the poppy seeds.
Heat oil and fry coriander seeds, grated coconut, garlic, bengal gram till golden color each separately.
Fry the byadgi chillies also.
Turn them into paste with fennel seeds.
When the brinjals are tender, add this paste and 1 cup of water. Stir.
Bring it to a boil and reduce the heat and cook for 4-5 minutes. Check for salt.
Add the coconut milk immediately remove from heat.
Add coriander leaves and curry leaves.
Serve with rice, roti and dosai.

Sent off to "Healing Foods-Onions" (hosted by Priya and started by Siri).

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Avocado Smoothie

Ingredients:
Avocado - 1
Litchi juice - 1/2 cup
Plain yogurt - 1/2 cup
Honey - 1 tbsp.
Sugar - 3 tsp.
Ice cubes - 4

Method:
Scoop out the flesh of the avocado and add in a blender.
Combine all the other ingredients in the blender and of course you what to do with a blender.
After blending, pour the smoothie in a glass and refrigerate for 2 hours.
Serve chilled and enjoy.

Sent off to Divya's "Show Me Your Smoothie" event.

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Pasta Salad

Ingredients:
Fusilli Pasta - 2 cups (tri-color)
Farfalle pasta - 2 cups
Red capsicum - 1 (cubed)
Yellow capsicum - 1 (cubed)
Cucumber (big) - 1 (peeled and chopped)
Carrots - 2 (grated)
Olive oil
Basil (dry)
Oregano (dry)
Thyme (dry)
Dry red chilli flakes
Salt (to taste)
Lemon juice - few drops
Tomato sauce - 2 tsp.
Scallions - 2 (chopped)
Lettuce (to garnish)

Method:
Cook pasta as per instructions.
In a mixing bowl, add cooked pasta, cubed capsicums, scallions, cucumber and carrot
Sprinkle dry basil, oregano, thyme and red chilli flakes and mix well.
Add a few drops of olive oil, tomato sauce, salt and lemon juice. Toss well.
Garnish with lettuce and serve immediately.

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