Panner Peas Curry

Ingredients:

• Paneer cubes - 200 gms




• Peas - 50 gms




• Onion - 2 [ Chopped]




• tomato - 3 [Chopped]




• Cashewnuts - 8 - 10 nos




• Cumin seeds - 1/2 tsp




• Yoghurt - 3 tsp




• Corriander leaves - chopped




• Oil - 5 tsp




• Chilli powder - 11/2 tsp




• Corriander powder - 2 tsp




• Tumeric powder - 1/2 tsp




• Cumin/jeera powder - 1/2 tsp




• Garam masala - 1/2 tsp

Method of Preparation:

• Keep 2 tsp of oil in a pan.




• Once the oil is hot, add the cashew nuts to the oil, once they are golden brown




• Add the chopped onion, saute till they are brown




• Add the chopped tomatoes and saute till they are soft




• Remove it from the pan, cool it and blend it to a fine paste.




• Heat 3 tsp of oil in a fresh pan, once oil is hot, add the cumin seeds and tumeric powder.




• Add chilli powder,corriander powder,jeera powder and mix well.




• Add 1/2 glass of water and allow it to boil in medim flame.



• Add the Panner cubes and Peas to the paste mix well.




• Once the raw smell goes off and the liquid thickens.




• Now add the yoghurt to the mixture, mix well.




• Now add 1/2 tsp of garam masala mix well.




• Boil it for 2 min.




• Finally garnish with corriander leaves.

Goes well with naan,chappathis and pooris.

Mushroom Peas curry

Ingredients:

• Mushroom - 200 gms


• Peas - 50 gms


• Onion - 2 [ Chopped]


• tomato - 3 [Chopped]


• Cashewnuts - 8 - 10 nos


• Cumin seeds - 1/2 tsp


• Yoghurt - 3 tsp


• Corriander leaves - chopped


• Oil - 5 tsp


• Chilli powder - 11/2 tsp


• Corriander powder - 2 tsp


• Tumeric powder - 1/2 tsp


• Cumin/jeera powder - 1/2 tsp


• Garam masala - 1/2 tsp

Method of Preparation:

• Keep 2 tsp of oil in a pan.


• Once the oil is hot, add the cashew nuts to the oil, once they are golden brown


• Add the chopped onion, saute till they are brown


• Add the chopped tomatoes and saute till they are soft


• Remove it from the pan, cool it and blend it to a fine paste.


• Heat 3 tsp of oil in a fresh pan, once oil is hot, add the cumin seeds and tumeric powder.


• Now add the mushroom [cut into 2 halves] and peas, saute them for 2 min


• Now add the blended paste to the mushroom, mix well


• Add chilli powder,corriander powder,jeera powder and mix well


• Add 1/2 glass of water and allow it to boil in medim flame


• Once the raw smell goes off and the liquid thickens


• Now add the yoghurt to the mixture, mix well


• Now add 1/2 tsp of garam masala mix well


• Boil it for 2 min


• Finally garnish with corriander leaves

Goes well with naan,chappathis and pooris.

Brinjal Drumstick Fry

Ingrediants:

• Brinjal - 100 gms [ Cut into 1 inch pieces]


• Drumstick - 2 nos [ Cut into 1 inch pieces]


• Garlic - 2 pods [ Chopped finely ]


• Onion - 1 [ finely chopped ]


• Oil - For frying


• Curry leaves - 1/2 string


• Mustard seeds - 1 tsp


• Hing - Pinch


• Turmeric powder - 1/4 tsp

Roast and Grind Masala:

• Corriander seeds - 2 tsp


• Dry red chillies - 2 nos


• Saunf - 1/2 tsp


• Jeera seeds - 1 tsp


• Channa dal - 1 tsp

Roast these items to golden brown, cool it, grind and keep it aside.

Method of preparation:

• Heat oil in a kadai.


• Add mustard,Hing,Curry leaves and tumeric powder for Tadka.


• Now add the garlic pods and onion, once they are golden brown.


• Add the chopped Brinjal and drumstick and add salt, close it and cook for few min.


• Make sure you keep a watch on it, coz it may burn.


• Once you see the vegetables are half cooked, add the grounded masala powder 2 tsp.


• Mix well, cook it in a lower medium flame and keep it open.


• Add some oil if required, cook it till they are mixed well.

Serve with Sambhar rice,Moor kulambhu goes well with this.

Papaya Halwa

Ingredients:

• Papaya(Ripen one) - 1[Medium size]



• Milk - 1 glass



• Sugar - to taste



• Cardamom - crushed



• Ghee - 4 tsp



• Cashews,Badam,Dry grapes - Mixed 3 tsp

Preparation Method:

• Wash and remove the Outer cover from Papaya


• Grate it into thin slices, Do it with a carrot grater.


• Remove the water from the slices by slightly squeezing it.


• Heat the 2 tsp of ghee in the Kadai.


• Add the squeezed and sliced Papaya to that.


• Keep stirring it till all the water evaporates from it.


• Now add the glass of milk and allow it to boil for some time.


• Add sugar to the mixture once the milk nicely mixes well.


• Add ghee as and when required.


• Just keep a watch on it, cause it may burn if u keep it in high flame.


• Once everything mixed well and lump comes out.


• Heat a Ghee in a separate kadai, Nuts and dry grapes and add it to the mixture.

Small kids who refuse to take fruits, this way parents can help them in consuming nutrient diet.

Aloo stuffed rotis

Ingredients:

• wheat flour/Godhumai mavu - 1 cup




• Salt - to taste




• Water - Required amount for making dough




• Oil - 1 tsp

For Filling:

• Boiled Potatoes - 3 medim size




• Green chillies - 3 nos - Finely chopped




• Cumin seeds - 1tsp




• Cilantro - required amount




• Salt to taste

Method of preparation:

Mix well Wheat flour,water,salt and oil and make a dough, the dough should not be watery. allow it to rest for about 20 min.

lets prepare the filling and keep it aside

• Mash the boiled potatoes without any large lumps.




• Add required salt, green chillies,cumin seeds,cilantro to it




• Mix well and keep it aside in a bowl

1. Make small puris of the dough, make a small ball of the filling and place in the centre of the puris.




2. Close all the sides of puri properly




3. Roll it to 5 inch diameter roti.




4. Heat the Tava, Place the roti.




5. Cook it till you see brown spots all over.




6. Add 1/4 tsp of oil to the roti, before you remove from the tava.

Serve hot with tomato curry.

Appala Kosthu/Papad Gravy

Ingredients:

• Channa dal - 1/2 cup



• Papad - Roasted [4 nos]



• Potato - 1 no [boiled]



• Onion - 1 [ Finely chopped]



• Garlic - 3 pods [ chopped]



• Tomato - 2 [ Finely chopped]



• Tumeric powder - 1/2 tsp



• Chilli powder - 1/4 tsp

Fresh Grind:

• Shredded coconut - 3 tsp



• Saunf - 1 tsp



• Green chillies - 2 nos



• Khus Khus - 1/4 tsp

Talika/Tadka:

• Oil - 3 tsp



• Cinnamom stick - 1 inch



• Cloves - 2



• curry leaves - 1/2 string



• Hing - Pinch

Preparation Method:

• Wash and cook Channa dal, until they are soft and mash it properly keep it aside.



• Mash the boiled potato and keep it aside



• Fresh ground the ingredients specified under[ Fresh Grind:] and keep it aside



• Heat oil in the pan, once the oil is hot add the items under [ Talika / Tadka ] one by one.



• Add chopped onion and garlic and saute them till they are brown



• Now add the chopped tomatoes.



• Add the grounded paste to the tadka with some water and allow it to boil for a while.



• Let it boil till raw smell goes off.



• Break the roasted papads into large pieces and add to the boiling mixture.



• Now add the cooked channa dal to the mixture and boil in medium flame.



• Once everything mixes well



• Add chilli powder and Salt to taste



• Boil it for another 5 mins.



• Serve hot

Can be served with Rasam rice,Curd rice,Puris and Chappati.

Wanna buy a fresh coconut?

Here you go…

• The first thing is to feel the weight of the nut - if it seems "light" compared to others there will be little water left inside.



• Select only the one which has, on being shaken, a robust splashing sound indicative of plenty of water.



• Next examine the soft eye, seeking advice on how to distinguish it from the two "blind" eyes. Remember that the shell is usually slightly raised around one side of blind eye.



• Note also that there are three "stripes" on the nut, which come together between the three eyes.



• The angle between the two stripes closest to the soft eye is much wider than the other two angles. If the embryo is exposed or protruding in any way through the soft eye, reject the nut as infection and spoilage of the kernel is likely.



• Infection which enters through the soft eye spreads very quickly inside the cavity of the nut. The nut water and the inner surface of the kernel make this a very favourable place for "bugs".



• Look carefully for any discolouration on the soft eye when choosing a nut -it is normally covered by a circular dry brown disc.



• Look at the whole nut for signs of patchy staining which might have come about if there is a fracture in the shell allowing moisture to seep out.



• "Old" ones have a greyish look instead of brown.



• Fresh mature ones have a shelf life of perhaps two months at moderate or low temperature.



• The delay between collection from a farm and presentation in an urban market can sometimes be longer than two months, and a proportion of nuts is generally unsuitable for consumption.

Storage Tips

• Cool storage suppresses the activity of micro-organisms, keeping the nut fresh for longer, and freezing has been shown to work on a small scale.



• Defrosted kernel is softer, having lost some of the crispness of the fresh kernel. This makes shredding in a blender or juicereasier.