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.

Tuna Sandwich

Ingredients
Tuna-3tsp
(drain water from the tin)
Classic Cole Slaw-1 hand full
(shredded green cabbage and carrots)
Pepper & Salt to taste
Wheat bread toasted-2
Mayonnaise-2tsp
Method
Mix above ingredients well .Smear it on bread slice,cover it with another slice.Cut it into half & serve.This sandwich is very filling.

Kada Vettu Lunch

I was very bzy this Sunday!!! Lots of invitations for Lunch & Dinner.This was a very important function which i couldn't miss or say no.It was planned a month back......guess what?
Kada Vettu Lunch!!!!!!!!!!!!! at my friends house.
lots of food and lots of fun.You must be eager to know the menu right?

Mutton Biriyani

Mutton Chukha fry

Chicken fry

Kola urundai (done by me)

Boiled egg

Mysore pak

Mix.Veg.Raita

Meen Kuzhambu

Plain rice

Parupu rasam

Curd

Beeda

Everything was served on a Plantain Leaf ( vazhlai Elai).Thanks to My friend for giving us a great treat!!!!!!!!!!!!!!!!

Radish & Squash Poriyal

Ingredients
Radish chopped-1 cup
Squash-1/2cup
Onion chopped-1/2
Garlic crushed-5
Curry leaves little
Salt to taste
Chille powder-1/2tsp
Turmeric powder-1/4tsp
Tempering
Oil-2tsp
Mustard-1/2tsp
Jeera-1/4tsp
Uraddhal-1/2tsp
Method
Heat oil temper it.Add remaining ingredients fry a bit.Sprinkle water,cover & cook it till done.Garnish it with curry leaves.

Oats Kuzhi Paniyaram

Ingredients
Oats (powder it in mixi) -1 cup
Rice flour-1/2cup
Ragi flour-1/4 cup
Rawa(semolina dry roasted)-1/4cup
Curd-2tbsp
Salt to taste
Jeera-1tsp
onion chopped-1/4
Green chilles chopped-1
Curry & Corriander leaves-little
Oil to cook
Method
Mix all above ingredients to a thick smooth batter.Rest it for 1o minutes.Pour oil in the holes of the paniyaram pan.Pour a laddle full ,cook it both sides till done.Serve it with my Bottle gourd chutney.
Tips
This is a very quick & healthy tiffin.

Oats Burfi

Hey Hurray!!!!!!!!!!!! I have completed 100 posts in my Cookery site.To celebrate this I am making Oats Burfi today. Try it & enjoy !!

Ingredients
Quick oats (powder it in mixi))-2 cups
Milkmaid tin (14 oz)-1
Milk-3tsp
Ghee-6tbsp
Cardamom powder-1tsp
Sliced almonds-21tbsp
Chironji (saraparupu)-1tsp
Method
Heat ghee in a non stick pan fry the oats till light brown & gives a good aroma.Pour the milkmaid ,cardamom powder & milk.Stir it in low heat till it leaves the sided of the pan.Add the nuts & pour it on a greased plate or aluminium foil.Cool & cut into desired shapes.
Tips
This dish has very mild sweet, if you want more sweet add extra 3tsps of sugar.This is a soft & a bit sticky burfi.

Bottle gourd ( Sorakai) Thogayal

Ingredients
Bottle gourd ( chopped with skin)-1/2
Salt to taste
Curry leaves-little
Turmeric powder-1/2tsp
Green chilles-2
Ginger-1/2''
Uraddhal-1tbsp
Channadhal-1tbsp
Tamarind paste-1/4tsp
Peanut-2tsp
Tempering
Oil-2tsp
Mustard-1tsp
Hing-1/2tsp
Jeera-1tsp
Curry leaves-little
Method
Heat 1 tsp of oil fry the above ingredients till light brown.Cool & make a smooth paste.Temper it.Serve it with hot rice or Tiffins.

Aloo Bonda

Ingredients for the filling

Boiled & Mashed Potato-4

Onion chopped-1

Greenchilles-4

Curry & Corriander leaves-little

Ginger chopped-1/2''

Turmeric powder-1/2tsp

Salt to taste

Hing-1/4tsp

Mustard-1tsp

Uraddhal-1tsp

Jeera-1/2tsp

Oil -for deep frying

Ingredients for the Covering

Besan-2 cups

Rice flour-1/2cup

Baking soda-1/2tsp(optional)

Chille powder-1/4tsp

Salt to taste

Ajwain-1tsp

Yellow food colour-a pinch(optional)

Method

Heat oil in a kadai temper it with mustard,uraddhal & jeera.Now fry other ingredients till done.Make small balls & keep it aside.Pour water & mix the covering ingredients to a thick dropping consistency with out any lumps.Heat oil in a kadai dip the potato balls in the besan mixture & deep fry it till done.Serve it with ketchup or corriander & tamarind chutney.