Corn meal Pongal

Ingredients
Corn meal-1 cup
Yellow moongdhal-1/2cup
Salt to taste
Turmeric powder-1/4tsp
Ginger chopped-1/4''
Water-4 & 1/2cups
Tempering
Ghee-2tbsp
Cashew nut-8
Pepper crushed coarse-1/2tsp
Jeera-1tsp
Curry leaves-little
Method
Roast moongdhal & cornmeal till it gives a good smell.Pour water check for salt & pressure cook it till done.Temper it & mix it well.Serve it with my Tomato chutney.

Olive Raita

Ingredients

Black olives crushed or chopped-10

Curd beaten-1 & 1/2 cup

Salt to taste

Grind to a smooth paste

Coconut-1tsp

Greenchillies-1

Corriander leaves-little

Tempering

Oil-1/2tsp

Mustard-1/2tsp

Uraddhal-1/2tsp

Red chilles slit -1

Hing- a pinch

Method

Mix all above ingredients together & temper it.Serve it cold.

Radish Leaf Pulao

Ingredients

Basmati rice soaked in water for 10 minute-1 cup

Salt to taste

Ghee-1tsp

Oil-3tsp

Green chillies-4

Garlic chopped-4

Onion chopped-1/4

Radish leaves chopped-2 cups

Cinnamon-1,Cloves-2,Cardamom-2,Jeera-1tsp,Pepper-5

Cashew nut-5

Green food colour diluted in 1tsp of lime juice-a pinch(optional)

Water-1 & 1/2 cups

Method

Heat ghee & oil in a pan add the whole garam masala.Fry onion,garlic,green chillies & radish leaves.Fry till greens is cooked.Add rice & water,check for salt,close & cook it till done .Pour food colour on top.Garnish it with cashew nuts.Serve it with my Boondhi raita & Baked potato wedges

Baked Potato wedges

Ingredients
Potato cut into wedges-4
Salt to taste
Kastoori methi-1 tbsp
Chille powder-1tsp
Olive oil-1/2 tbsp
Chat masala-1tsp
Garam masala -a pinch
Method
Pre heat the oven to 375deg. Place a foil on a baking tray.Mix all above ingredients well.Rest for 5 minutes.Arrange it on the baking tray ,bake for 10 minutes or till done.

Prunes Chutney

Ingredients
Prunes chopped-6
Coconut-1tsp
Uraddhal-1 & 1/2tsp
Channadhal-1tsp
Jeera-1/4tsp
Greenchilles-4
Ginger-1/4''
Salt to taste
Hing-1/4tsp
Oil-1tsp
Method
Heat oil in a pan fry above ingredients one by one.Cool & grind to a smooth paste.
Tips
To give extra taste you can also temper it again & pour it on top of chutney.Coconut roasted brown gives extra flavour .

Corn meal Vegetable Upuma

Ingredients
Corn meal roasted dry till you get good aroma-1 cup
Water-3 cups
Salt to taste
Carrot,peas,beans-1/2cup
(add any veg. of your choice)
Chopped onion-1/4
Curry leaves little
Ginger chopped-1/4''
Green chillies-4
Turmeric powder-1/4tsp
Tempering
Oil-4tsp
Mustard-1/2tsp
Uraddhal-1/2tsp
Channadhal-1/2tsp
Method
Heat oil in a pan temper it.Fry onion,ginger & greenchilles till its light brown.Add salt,turmeric powder & corn meal.Fry a bit and add boiling water.Cover & cook it in low heat till done.Garnish it with curry leaves.Serve it with my Prunes chutney.

Cashew Prunes Roll

Ingredients for the Outer covering.
Cashew nut powder-1 & 1/2 cup
Powdered Sugar-1 cup
Corn starch-1tsp

Milk powder-1/2 cup

Cardamom powder-1/2tsp
Rose essence-1 drop
Water-1tbsp or lesser
Ingredients for the Filling
Prunes mashed in Mixi-10
Sugar-3tsp
Method
Mix prunes & sugar together keep it aside.In a double boiler(placing hot water on the stove & place another pan on top) fry the sugar,corn starch & milk powder till its slightly hot.Let it warm.Mix the sugar,corn starch , milk powder,cashew nut ,essence & cardamom powder.Sprinkle water little by little till you form a dough.Roll it on a parchment Paper,smear the prunes mixture on top.Roll it tightly.Keep in fridge for 10 minute & cut into circles.

Chinese Chicken & Vegetable Soup

Ingredients
Shredded vegetables-1 cup
(cabbage,carrot,beans )
Shredded Chicken-1/2 cup
Salt & Pepper to taste
Ginger & Garlic chopped-1tsp
Onion chopped-1/4
Spring onions -1tbsp
Chille sauce-1tsp
Soy sauce-2tsp
Water for boiling the soup
Corn starch diluted-1tbsp
Sesame oil-1/4tsp
Method
Heat oil in a vessel fry ginger,garlic,onion & vegetables.Add chicken fry a bit.Pour water,salt & pepper,chille paste & soy sauce.Boil it for 15 mins in low heat.Pour the corn starch to thicken it.Serve it hot.

Variation
Vegetarians can follow the whole procedure just omit chicken.