Banana/Plantain Chips

Crispy Banana/Plantain Chips

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Simple and crispy homemade Plantain chips or Banana Chips, is very easy to make. Kerala style chips at home for people who are staying away from home. 

Ingredients:	Quantity
Plantain/Unripe Green Banana	2-3 nos
Chili Powder	1/2 tsp
Paprika	1/2 tsp
Salt	To taste
Vegetable Oil	For Shallow Frying

Preparation:
1) Peel and cut the plantain into thin slices. Wash it in water and pat dry.
2) Heat oil in a shallow pan. Let the oil boil up to 350-360°F.
3) Fry the plantain slices in the oil for less than a minute and turn them once in between and remove them from oil. (Be careful not to splash hot oil while placing the slices in the oil.)
4) Place them on a paper towel and sprinkle salt and chili powder immediately, so that it would stick well while it is hot and oily. Plantain/Banana Chips is ready to eat. Store it in a airtight container and enjoy for a couple of days.

Veggie Lasagna

Vegetable Lasagna Primavera with Cheese Sauce

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Lasagna baked with vegetables and pasta sauce and served with a creamy Parmesan cheese sauce. When I ate this lasagna primavera at Olive garden just loved it. So had tried to imitate that dish.

Ingredients:	Quantity
Lasagna	4-5 sheets
Zucchini finely chopped	1 nos
Squash finely chopped	1 nos
Roasted Red Pepper chopped	1 nos
Roasted Garlic finely minced	2 tbsp
Pasta Sauce*	1 cup (or as needed)
Grated Mozzarella Cheese	2-3 tbsp
Grated Parmesan Cheese	1-2 tbsp
Fresh Basil Finely Chopped	1-2 tbsp
Dried Oregano	1/2 tsp
Dried Thyme	1/4 tsp
Pepper Powder	To season
Salt	To taste
Olive Oil	1-2 tbsp
Parmesan Cheese Sauce	To serve
Fresh Parsley Chopped	To Garnish

Preparation:
1) Cook Lasagna according to package instructions. Preheat oven to 375°F.
2) Mix the chopped zucchini, squash, roasted peppers, roasted garlic, little olive oil, salt and pepper.
3) Brush a baking tin with olive oil and layer the pasta sauce and layer it with a cooked lasagna sheet.
4) Add the mixed vegetables and little pasta sauce. Repeat the Lasagna and vegetable layers.
5) Complete it with sprinkling grated mozzarella and Parmesan cheese.
6) Cover it with a foil and bake it for 40 Min's and then remove the cover and bake it for another 5-10 Min's.
7) Cut into half and place them on the Parmesan cheese sauce and garnish with chopped parsley and serve hot.

Note: * You can use store bought pasta sauce or home made sauce. To make your own sauce refer to Marinara Sauce recipe.

Parmesan Cheese Sauce

Creamy Parmesan Cheese Sauce with herbs

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Ingredients:	Quantity
Parmesan Cheese Grated	1/4 cup
Milk	1/2 cup
Heavy Cream	1 cup
Dried Basil crushed	1/2 tsp
Dried Oregano Crushed	1/2 tsp
Dried Parsley Crushed	1 tsp
Salt	To taste
Pepper Powder	To taste

Preparation:
1) Heat heavy cream in a sauce pan. Simmer until it reduces to half.
2) Mix the Parmesan cheese and milk and add it to the simmered heavy cream and let it cook for 2 Min's.
3) Add the dried herbs and season with pepper and salt (Parmesan Cheese contains salt. Finally adjust salt if required). Serve it immediately with pasta or roasted or grilled chicken.

Ricotta Cheesecake

Baked Ricotta Cheesecake

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Baked Ricotta Cheesecake with a almond meal base. I have substituted the usual biscuit/cracker base with almond meal.

Ingredients:	Quantity
For Base*:
Almond Meal**	1/2 cup***
All purpose Flour	1/2 cup***
Sugar	4 tbsp
Unsalted Butter	6 tbsp
Salt	1/4 tsp
For Filling:
Ricotta Cheese	15 oz
Cream Cheese	4 oz
Sour Cream	1/2 cup
Caster Sugar	3/4 cup
Eggs	3 nos
All purpose Flour	4 tbsp
Vanilla Extract	1 tsp
Orange/Lemon Juice	2 tbsp
Orange/Lemon Zest	1/2 tsp
Berries (optional)	To Garnish

Preparation:
1) Preheat oven to 325°F. Grease a 8" round baking tin with butter.
2) Mix all the ingredients for the base and fill it in the baking tin and press it evenly. Bake it for 12-15 Min's in the preheated oven.
3) Beat the eggs and sugar and vanilla extract. Then add the ricotta cheese, cream cheese, sour cream, flour, orange juice and orange zest and blend them with an electric blender. Pour it into the cake tin over the base. Tap lightly to remove any trapped air to avoid air bubbles.
4) Bake it in the preheated oven for 50-60 Min's. Let it cool and then refrigerate it until it is cold and sets well.
5) Serve slices topped with berries.

Note: *You get a nice thin base with the recipe above. If you prefer a thicker base, then you can add a little more of the ingredients in the same proportion. ** You can use store bought almond meal or just make a fine powder of unblanched almonds. *** You can crumble digestive biscuits or plain biscuits substituting the almond meal and all purpose flour.

Mango Milkshake

Mango Milkshake

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Ingredients:	Quantity
Medium sized Mangoes	4 nos
Milk	2 cups
Sugar	1-2 tbsp
Rose Water Essence	1 tsp
Saffron soaked in warm water	2-3 strands
Cardamom Powder	A Pinch
Crushed Ice (Optional)	1/2 cup

Preparation:
1) Peel and cut the mangoes. Reserve a few tiny pieces for garnishing.
2) Puree the mangoes in a blender/juicer and then add the milk, crushed ice (if using) and rest of the ingredients and pulse it for few seconds.
3) Garnish with the reserved mango pieces and serve chilled.

Note: Do not add crushed ice and mango pieces if it is for little ones. You can use berries, banana or any other fruit of your choice or a combination.

Malai Kofta Curry

Malai Kofta cooked in Curry Sauce

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Rich and creamy restaurant style Malai Kofta Curry. Panner and Vegetable Kofta balls cooked in Onion and Tomato Gravy.

Ingredients:	Quantity
Boiled and ground Onion	2 nos
Tomatoes Pureed	3-4 nos
Ginger Garlic Paste	1 tbsp
Cashew Paste	1/4 cup
Garam Masala	1 tsp
Red Chili Powder	1 tsp
Crushed Kasuri Methi Leaves	1/2 tbsp
Butter	1 tbsp
Fresh Cream	1/4 cup
Sugar	1 tsp
Salt	To taste
Tempering:
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
For Kofta:
Panner finely grated	1 whole packet
Potato boiled and mashed	2 nos
Carrot boiled and mashed	2 nos
Peas cooked and mashed	1/4 cup
Onion finely chopped	1/4 cup
Ginger Garlic paste	1/2 tsp
Green Chilies finely chopped	2-3 nos
Bread soaked in water and crushed	2-3 nos
Garam Masala	1 tsp
Paprika(Optional)	1/2 tsp
Corn Flour	1-2 tbsp
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Preheat oven to 375°F*. Mix all the ingredients for Kofta together and make them into equal sized balls**. Line them in a baking sheet and sprinkle some oil.
2) Bake them for 15 Min's on one side and turn them to the other side without breaking the Kofta balls and bake them for another 12-15 Min's. Broil them for 2 Min's***. Kofta balls should be crispy and browned on all sides.
3) Meanwhile heat a sauté pan with butter/oil and all the whole garam masala listed in tempering. Saute for a few seconds and then add the boiled and ground onion paste and ginger garlic paste. Sauté them for 2-3 Min's.
4) Add the pureed tomato, cashew paste, red chili powder and garam masala powder. Close with a lid for few Min's and let it cook until the raw smell disappears.
5) When it is almost cooked add the cream into it and sauté for a min.
6) Add the cooked Kofta balls just before serving and garnish with chopped coriander leaves. Serve hot with Naan or Pulao Rice.

Note:* Usually the Kofta balls are deep fried in oil. To reduce the amount of oil I have roasted them in oven. You can use the traditional method too. **Squeeze out any excess amount of water from the ingredients before making into Kofta balls. ***Need not broil if the Kofta balls are roasted well in the oven.

Achaari Bhindi

Crispy and Tangy Okra

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Crispy fried Okra's cooked in Tangy Tomato Gravy with Achaari masala.

Ingredients:	Quantity
Okra/Bhindi	1 lb
Tomatoes finely Chopped	2 nos
Ginger grated	1 tsp
Red Chili Powder	1 tsp
Coriander Powder	1 tsp
Garam Masala	1/2 tsp
Amchoor Powder	1/4 tsp
Yogurt	2-3 tbsp
Lime Juice	2 tsp
Salt	To taste
Olive oil	2-3 tbsp
Achaari Masala:
Mustard Seeds	1 tsp
Fennel Seeds	1/2 tsp
Fenugreek Seeds	1/4 tsp
Nigella Seeds/Kalonji	1/4 tsp
Asafeotida	A pinch

Preparation:
1) Preheat oven to 400°F. Clean, pat dry and cut the okra lengthwise into four pieces.
2) Spread the Okra on a oven proof plate and sprinkle oil and salt. * Roast them for 10-12 mins and then broil them for 2-3 mins.
3) Meanwhile heat oil in a pan and add all the spices for Achaari masala and fry until mustard splutters.
4) Add the finely chopped tomatoes and grated ginger and sauté for 2-3 mins and then add the red chili powder, coriander powder, amchoor powder and garam masala.
5) Saute until the raw smell of the masala disappear. Remove the pan from heat and add the yogurt into the tomato masala. Simmer and cook for 5 mins.
6) Add the crispy okra into the masala and add the lime juice and let it cook for 4-5 mins. Adjust salt and serve the crispy and tangy okra with Roti or Dal and rice.

Note: Usually the cut okra is fried in a pan, but frying in pan consumes lot of oil to get rid of the stickiness of the okra.

Madurai Chicken Salna

Madurai Chicken Salna

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Salna/Chalna is a very popular gravy, esp. in Madurai along with Biryani or Parotta.

Ingredients:	Quantity
Whole Chicken	1 nos
Large Onion Finely Chopped	2 nos
Tomatoes chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Coconut Milk(Optional)	1/2 cup
Grind to paste:
Dry Red Chili*	6-8 nos
Coriander Seeds	1 tbsp
Cumin Seeds	1 tsp
Fennel Seeds	1 tsp
Black Peppercorns	1 tsp
Poppy Seeds	2 tsp
Roasted Peanut**	1 tbsp
Garam Masala Powder	1 tsp
Turmeric Powder	1/2 tsp
Grated Coconut	1/2 cup
Tempering:
Mustard	1 tsp
Curry Leaves	1-2 strands
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Dry roast all the items for spice paste and grind into a smooth paste.
2) Heat oil in a sauce pan and add all the items for tempering and then add the finely chopped onions and sauté until they are translucent.
3) Add the ginger garlic paste and green chili and sauté for 2 Min's and then add the tomatoes. Cook until the tomatoes are well cooked. Add the cleaned and cut chicken and sauté it for a min and then add the ground masala paste.
4) Add 2 cups water and let it cook for 30 to 40 Min's on medium flame until the chicken is well cooked.
5) Add the coconut milk, if you are using and let it cook for 2-3 Min's.
6) Garnish it with chopped coriander leaves and serve with Biryani, Parotta or Dosa.

Note: * You can use chili powder(1 tbsp), coriander powder(1 tbsp), Cumin Powder(1 tsp), Fennel Powder(1 tsp) and pepper powder(1 tsp) instead of the whole spices. ** You can use cashewnuts instead of peanuts. Usually salna is watery in consistency and not made as a thick gravy. On request from vegetarian friends, wanted to update some vegetarian alternates. # You can fry Brinjal and add it to the gravy instead of chicken or just leave the chicken and the gravy would taste good enough. # You can add boiled egg cut into half/quarters, into the gravy 5 min's before it is done.

Onion Raitha

Amma's Thayir Pachadi

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The Thayir Pachadi, a classic dish made by my mother, a very tasty one and my favorite Raitha, which can be served with various rice dishes. I do not like the smell of raw onions therefore prefer this fried onion Raitha.

Ingredients:	Quantity
Beaten Yogurt	1 cup
Small sized Onion	1 nos
Ginger grated	1/2 tsp
Green Chili Chopped	1 nos
Coriander Leaves Chopped	2-3 strands
Mustard Seeds	1 tsp
Curry Leaves	1 strand
Oil	2 tsp
Sour Cream (Optional)	1 tbsp
Salt	To taste

Preparation:
1) Heat oil in a small fry pan add mustard and curry leaves, once the mustard splutters add the green chilies, grated ginger, chopped coriander and chopped onion. Fry until the onion caramelizes.
2) Add this to the yogurt and add the sour cream if you are using it.
3) If the yogurt is too sour, then add a little milk. Add salt just before serving.
4) This can be served with Pulao's, Biryani, Tomato Rice or other Rice varieties.

Note: For a traditional Biryani Raitha do not fry the onions along with the other stuff. Just add them raw at step 2 along with the tempering.

Fish in Red Curry

Fish in Thai Red Curry Sauce

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Very tasty Thai red curry sauce which can be used as a base to cook several dishes. The dish is slightly modified using the ingredients available in the local market.

Ingredients:	Quantity
White Fish	1 lb
Large Onion	1 nos
Thai Red Curry Paste	3-4 tbsp
Coconut Milk	1 cup
Green Chili	1 nos
Fish Sauce/Soy Sauce	1 tsp
Brown/Palm Sugar	1 tsp
Kaffir Lime Leaves/Lemon Rind	1-2 nos/1 tsp
Oil*	2-3 tbsp
Turmeric Powder	1 tsp
Cayenne Pepper Powder(Optional)	1/4 tsp
Salt	To taste
Dried Basil	1/2 tsp
Fresh Basil	5-6 leaves
Chopped Parsley	To Garnish

Preparation:
1) Clean and cut fish into large cubes and marinate fish with salt and turmeric powder for few Min's.
2) Heat oil in a fry pan and fry a 2-3 Min's on each side and set aside.
3) Heat oil in a large sauté pan and sauté the onions for 1-2 Min's and then add the red curry paste sauté for few Min's until the raw smell disappears.
4) Add the lemon rind/lime leaves, green chili, fish sauce, sugar, Cayenne pepper powder and the coconut milk, water/stock and simmer for 8-10 Min's.
5) Add the fried fish to the curry and let it cook for another 10 Min's.
6) Add the dried basil, and then garnish with fresh basil and chopped parsley.
7) Serve hot with steamed rice or flavored rice.

Note:* Usually peanut oil is used for this dish. You can use olive oil or canola oil or vegetable oil.
You can also add vegetables like carrot, zucchini, mushroom to this curry.
You can replace fish with chicken or vegetables or shrimp.
You can make you own red curry paste using the recipe Red Curry Paste or use a readymade paste.

Red Curry Paste

Indo-Thai Red Curry Paste

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Thai red curry paste is a basic condiment in Thai cooking. I have left out few ingredients that are not easily available in our local markets and substituted a few with similar ingredients. Check out the notes for the original ingredients.

Ingredients:	Quantity
Small Shallots	4 nos
Dried Red Chillies	4-5 nos
Coriander Powder	1 tbsp
Cumin Powder	1 tsp
Black Peppercorns	1 tsp
Turmeric Powder	1 tsp
Kashmiri Red Chili Powder*	2 tsp
Salt	to taste
Lemon Rind*	1/2 tbsp
Ginger Grated*	1 tbsp
Garlic Chopped	5-6 nos
Soy Sauce/Fish Sauce/Tamarind paste*	2 tsp
Chopped Coriander	1 tsp
Lemon Juice	1 tbsp

Preparation:
1) De seed and soak the red chili in water for 10 Min's.
2) Strain the water and add rest of the ingredients to the soaked red chili and blend it into a fine paste.
3) This paste can be stored in refrigerator for a couple of days and can be used with various gravy dishes.

Note:* To make the authentic Thai red curry, replace few of the above ingredients with their original ingredient based on the availability.

Original Ingredient	Replaced Ingredient
Paprika	Kashmiri Red Chili Powder
Lemon Grass	Lemon Rind
Galangal	Ginger
Shrimp Paste	Soy Sauce/Fish Sauce/Tamarind Paste (Use little less in quantity, since this will lighten the Red color of the paste.)

Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks with Sour Cream Dipping Sauce

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Ingredients:	Quantity
Chicken Drumsticks	4 nos
Tandoori Chicken Masala Powder*	2 tbsp
Onion Powder	1/4 tsp
Ginger Garlic Paste	1 tbsp
Crushed Dried Fenugreek leaves	1 tsp
Lemon Juice	2 tbsp
Thick Yogurt	1/4 cup
Salt	To taste
Sour Cream Dipping Sauce:
Sour Cream	1/4 cup
Heavy Cream	2 tbsp
Paprika	1/4 tsp
White Pepper Powder	1/4 tsp
Crushed Dry mint	1 tbsp
Crushed Dry Parsley	1 tsp
Lemon Juice	1 tbsp
Salt	To taste

Preparation:
1) Clean and marinate the chicken with all the other ingredients for 2-3 hours or overnight.
2) Pre-heat oven to 375°F. Line a roasting pan with foil and spread oil.
3) Place the chicken drumsticks in the pan and roast them for 25 mins and turn them onto the other side and roast for 20-25 mins.
4) Remove the excess water from the roasting pan during the last 10-15 mins.
5) Mix all the ingredients for dipping sauce and serve with the tandoori drumsticks.

Note:* You can use ready made tandoori chicken masala powder or make your own using the recipe Tandoori Chicken Masala Powder

Bissi Bele Bath / Sambar Sadam

Rice and Dal cooked with vegetables and spices

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Sambar Rice is a famous rice dish served in south India mostly Tamil Nadu and Karnataka. Though it looks simple a lot of ingredients are used and various steps need to be followed, but worth the time and work.

Ingredients:	Quantity
Rice	1 cup
Toor Dal	3/4 cup
Turmeric Powder	1 tsp
Asafoetida	1/2 tsp
Salt	To taste
Ghee/Oil	2-3 tbsp
Tamarind Paste	1 tbsp
Vegetables *
Sambar Vengayam (Small Onions/Pearl Onions)	8-10 nos
Tomato	1 nos
Potato Peeled and chopped	1 nos
Capsicum Chopped	1/4 cup
Carrot Peeled and chopped	1 nos
Green Peas	1/4 cup
Brinjal	2-3 nos
Drumstick	1 nos
Spice Paste:
Dry Red Chili	6 nos
Bengal Gram Dal	2 tbsp
Coriander Seed	1 tbsp
Black Pepper	1 tbsp
Cumin Seeds	1 tsp
Fenugreek Seeds	1/2 tsp
Cinnamon Stick	1 nos
Cloves	2 nos
Asafoetida	1/2 tsp
Poppy Seeds	1 1/2 tsp
Grated & Dry Roasted Copra **	1/4 cup
Tempering:
Ghee	1 tbsp
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Cumin Seeds	1/2 tsp
Dry Red Chili Halved and De-seeded	1 nos
Curry Leaves	1 strand
Chopped Coriander	To Garnish
Fried Cashews	To Garnish (Optional)

Preparation:
1) Soak Rice and Toor Dal for 30 Min's. Pressure cook rice and Dal together adding salt, turmeric powder and Asafoetida.
2) Heat 1 tsp oil in a small fry pan and fry Red chili, Coriander seeds and Bengal Gram Dal for 1-2 Min's and then add the rest of the items for spice powder excluding grated copra and poppy seeds until they release fragrance. Soak the poppy seeds in water for 5 Min's. Add the copra and 2-3 tbsp water and grind into a smooth paste ***.
3) Heat oil/ghee in a sauce pan and fry the sambar onion and other vegetables for few Min's. Add the tomato and salt and sauté for 2 more Min's.
4) Add the tamarind paste and 1 cup water and cover the pan and simmer for 12 - 15 Min's to let the vegetables cook well. Add the spice paste. Cook until the raw smell disappears.
5) Mix in the cooked rice and Dal, and stir well to prevent lumps.
6) Heat ghee and add all the ingredients for tempering. Once the mustard seeds splutter add it to the rice mixture.
7) Garnish with chopped coriander and cashews and serve hot with potato chips / fry or avial.

Note: * Vegetables can be added or left out based on the availability.
** Copra is dry coconut
*** Dry grind the spices first and then add the copra and water to get a smooth paste.

Buttermilk Pancake

Buttermilk Pancakes

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Ingredients:	Quantity
Buttermilk*	1 cup
All purpose Flour/Maida	1 cup
Eggs	2 nos
Unsalted Butter	6 tbsp
Sugar	3 tbsp
Salt	1/2 tsp
Baking Soda	1/2 tsp
Baking Powder	1 tsp

Preparation:
1) Beat the eggs and mix all the ingredients together and whisk until all the ingredients are well mixed without any lumps. Leave it to rest overnight in the refrigerator.
2) Heat a pan or griddle and add butter and ladle well mixed batter with a big shallow spoon. Let it cook for 2-3 Min's and turn onto the other side and let it cook for 1-1 1/2 Min's .
3) Serve hot with maple syrup or honey. I have served with sweetened whipped Cream**.


Note: * For a quick homemade buttermilk. Whisk 1/2 cup yogurt and 1 1/2 cup water with a electric egg beater for 5-6 Min's.
** Whip 1/2 cup heavy cream with 1 tbsp sugar.

Urulai Roast

Spicy Roasted Baby Potatoes

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Ingredients:	Quantity
Baby potatoes	500 gms
Chili Powder	1 tbsp
Coriander Powder	1/2 tbsp
Cumin Powder	1/4 tsp
Turmeric Powder	1/2 tsp
Asafoetida	1/4 tsp
Salt	To Taste
Mustard Seeds	1 tsp
Curry Leaves	1-2 strands
Oil	1 tbsp
Sesame Oil	1/2 tbsp
Ghee	1/2 tbsp

Preparation:
1) Add baby potatoes, turmeric, salt and asafoetida in water and pressure cook up to 2 whistles or cook in a pan for 15 to 20 Min's. Peel the potatoes.
2) Heat the oil, sesame oil and ghee in a pan and add mustard and curry leaves, when they splutter add the chili powder, coriander powder and cumin powder sauté for few seconds.
3) Add the cooked and peeled potatoes and simmer it until it turns golden brown in color. Adjust salt.
4) It is good to be served with Sambar Sadam, Rasam or just the curd rice.

Note: * You can add herbs like rosemary and thyme with garlic to the roast in step 2.

Green Chutney

Mint & Coriander Chutney with Mango Peel

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Ingredients:	Quantity
Mint Leaves	1 bunch
Coriander Leaves	2 bunch
Raw Mango Peel	Peel of one Mango
Green Chili	2 nos
Dry red Chili	1 nos
Garlic	1 nos
Urad Dal	1 tsp
Tamarind Paste	1/2 tsp
Mustard Seeds	1 tsp for tempering

Preparation:
1) Heat oil in a pan and add the urad Dal once they turn brown add the mint, coriander, raw mango peel, garlic, green chili and dry red chili.
2) Fry for 2 to 3 mins and add the tamarind pulp and salt and grind to a fine paste.
3) Fry the mustard seeds and add to the chutney. Serve it with dosa, idly or curd rice.

Note: Substitute Mango peel.
* Add onion to the chutney.
** Add coconut to the chutney.

Tomato Rice

Spicy Tomato Rice with Herbs

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Ingredients:	Quantity
Cooked Basmati Rice	2 cups
Peeled and Crushed Tomato	1 no
Spring Onion/Scallions	5-6 nos
Dried Oregano	2 tsp
Dried Mint	1 tbsp
Dried Parsley	1 tbsp
Bay Leaf	1 nos
Garlic Powder	1 tsp
Finely Chopped Green Chilies	2 nos
Mustard Seeds	1 tsp
Cayenne Pepper *	1/4 tsp
Paprika*	3/4 tsp
Pepper Powder	1 tsp
Dijon Mustard (Optional)	1/2 tsp
Tomato Paste	3-4 tbsp
Garam masala	1/2 tsp
Salt	To taste
Chopped Coriander Leaves	To Garnish
Olive Oil**	2 tbsp

Preparation:
1) Cook Rice in 3 cups water and set aside.
2) Heat oil in a sauce pan and add mustard seeds and once they splutter crush the dried herbs and add it and saute for 10 seconds.
3) Add the spring onions, green chillies and garlic powder. Saute for a min and then add the crushed tomatoes, tomato paste and Dijon Mustard.
4) Add the Cayenne pepper, paprika and garam masala and saute for 4-5 mins or until the raw smell disappears and tomato is well cooked.
5) Add 1 cup of water and simmer for 2-3 mins.
6) Add the cooked rice, sprinkle pepper powder and salt and saute it. Simmer it for 3-4 mins.
7) Garnish with the chopped coriander leaves and serve with raita or vegetable or chicken curry.

Note: * Substitute Cayenne pepper and paprika with 1 tsp red chili powder. ** Substitute Olive oil with cooking oil.

Dal Tadka

Simple Tadka Dal

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A simple and quick Tadka Dal which can be made when you are running short of time to make Sambar.

Ingredients:	Quantity
Toor Dal	1 cup
Turmeric Powder	1/2 tsp
Cumin Powder	1/2 tsp
Asafoetida Powder	1/4 tsp
Medium sized Tomato	1 nos
Onion powder/Onion	1 tsp/1/4 cup
Garlic finely chopped	4 nos
Ginger finely chopped	1/2 tsp
Green Chillies chopped	2 nos
Lemon Juice	2 tbsp
Salt	To taste
Garam Masala Powder	1/2 tsp
Oil	1/2 tbsp
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1/2 tsp
Fenugreek Seeds	1/2 tsp
Curry leaves	6-8 leaves
Dry red chili deseeded and halved	1 nos
Ghee	1 tbsp
Chopped Coriander leaves	To Garnish

Preparation:
1) Soak Dal for 30 mins and add two cups water, little salt, turmeric, asafoetida and cumin powder and pressure cook for 2-3 whistles.
2) Heat oil in a sauce pan and add the chopped garlic, ginger, green chillies, onion powder/onion and tomato and saute until the tomato is well cooked. Add the pressure cooked Dal.
3) Meanwhile heat ghee and add the ingredients for tempering, once they splutter add it to the Dal.
4) Sprinkle garam masala and lemon juice let it boil for a min and remove from heat and garnish with chopped coriander.
5) Serve hot with steamed rice, pulao rice or roti.

Note: You can make lot of variations to the tadka. Add whole garam masala for tempering. Use Masoor Dal instead of toor Dal.

Masala Raitha

Masala Raitha

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Ingredients:	Quantity
Yogurt	1 cup
Milk	1/4 cup
Medium sized Onion	1 nos
Medium sized Tomato	1 nos
Green Chili finely Chopped	2 nos
Grated Ginger	1/2 tsp
Chopped Coriander	2-3 tbsp
Garam Masala	1 tsp
Salt	To taste
Mustard Seeds	1/2 tsp
Oil	1 tsp

Preparation:
1) Heat oil in a pan and add mustard, once they crackle add the onions, green chili and ginger and fry for 2 to 3 mins.
2) Beat the yogurt and milk and then add the fried onion, green chili and ginger.
3) Add tomato, chopped coriander, salt and garam masala and mix well. Refrigerate until serving time. Serve with any pulao or roti.

Prawn Pulao

Prawn Pulao

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Ingredients:	Quantity
De veined Prawn	750 gms
Basmati Rice	3 Cups
Large Onions	2 nos
Tomatoes	2 nos
Ginger-Garlic paste	2 tbsp
Mint & Coriander Chopped	1/4 cup
Coriander Chopped	1/4 cup + some for Garnish
Green Chilies Slit	3 nos
Red Chilly Powder	2 tsp
Garam masala	1 tsp
Turmeric Powder	1/2 tsp
Yogurt	1/2 Cup
Coconut Milk	1 1/2 cups
Bay leaf	1 nos
Cinnamon Stick	1 nos
Cloves	2-3 nos
Lemon	Half

Preparation:
1) Soak the rice for 30 mins. Heat oil in a sauce pan and add the whole garam masala and the chopped mint coriander leaves and fry for 2 mins.
2) Then add the onions and fry till light golden brown, and then add the ginger garlic paste and slit green chillies and turmeric.
3) Add the tomatoes and saute until the tomatoes soften. Add the red chili powder and saute for a min.
4) Add the prawns and saute for 2 more mins.
5) Add the coconut milk and the yogurt and the garam masala and simmer for few mins.
6) Add the rice to it and mix it lightly and then add 2 1/2 cup of warm water. Adjust salt and sprinkle some garam masala and squeeze in the lime juice.
7) Close it and cook 12 - 15 mins or pressure cook, simmer it for 2 whistles.
8) Garnish it with the coriander leaves and serve with raitha or a fish curry.

Note: Pulao served with masala raitha.