Rava Dosa

Instant Rava Dosa

---

Instant Rava Dosa is really quick and easy to make. I couldn't get a better picture of the dosa. This was the only left over dosa.

Ingredients:	Quantity
Rava/Sooji	1 cup
Rice Flour	1 cup
All purpose Flour	1/2 cup
Yogurt	2-3 tbsp
Onion finely chopped (Optional)	1/4 cup
Ginger Grated	1/2 tsp
Green Chilies chopped	1-2 nos
Cumin Seeds	1 tsp
Black Pepper	1 tsp
Curry Leaves	1 strand
Coriander Leaves Chopped	1 tbsp
Salt	To taste
Water	As needed
Oil	For pan roast

Preparation:
1) Mix all the dry ingredients, Rava, Rice flour and all purpose flour together.
2) Add the beaten yogurt and enough water to make it into a thin batter. Add enough salt.
3) Add chopped onions, grated ginger, chopped green chilies, cumin seeds, black pepper, curry leaves and coriander leaves.
4) Let the batter sit for 30-45 min's.
5) Heat the griddle/dosa tava and pour in the batter. Let it cook for a few min's and then pour in oil to the sides and turn to the other side and let it cook for few min's.
6) Serve hot with Sambar or Coconut Chutney or Tomato Chutney.

Tomato Chutney

Tomato Chutney

---

Thakkali/Tomato chutney is a very good accompaniment with idli or any type of dosa. I have got this recipe from my hubby.

Ingredients:	Quantity
Tomatoes Chopped	4-5 nos
Onion Chopped	1 nos
Garlic Peeled	2 nos
Ginger Chopped	1 tsp
Dried Red Chili	2-3 nos
Urad Dal	2 tsp
Tamarind	1-2 tsp
Salt	To taste
Oil	1-2 tbsp
Tempering:
Mustard Seeds	1 tsp
Urad Dal
Curry Leaves	1 strand
Sesame/Gingelly Oil	2 tbsp

Preparation:
1) Heat oil in a pan and sauté the urad dal, red chilies, onions, garlic and ginger.
2) Once the onions are caramelized, add the tomatoes, tamarind and salt and sauté until tomatoes are well cooked.
3) Let it cool and blend it finely.
4) Heat gingelly oil in a pan and add the ingredients for tempering and when the mustard sputter add the ground chutney and let it cook for few min's and serve it with any kind of dosa or Idli..

Carrot Halwa

Gajar Ka Halwa

---

Carrot Halwa is a simple and easy to cook dish. The basic dish can be done with just four major ingredients. You can add the spices and garnishing to enhance taste and look.

Ingredients:	Quantity
Carrot Grated	1 cup
Sugar	1 cup*
Milk	1 cup
Ghee	1-2 tbsp
Cardamom Powder	1/4 tsp
Saffron (Optional)	2-4 strands
Nutmeg (Optional)	a pinch
Raisins roasted	5-6 nos
Cashews roasted	5-6 nos
Almonds/Pista Silvered (Optional)	2-3 nos

Preparation:
1) Heat the ghee in a pan and add the grated carrot and sauté for few(10-12) min's until the raw smell disappears.
2) Add the sugar and sauté for another 1-2 min's and add the milk into it and let it cook until the carrots are cooked and tender.
3) Meanwhile soak the saffron in 2-3 tbsp of warm water or milk.
4) Mix the soaked saffron, cardamom powder and nutmeg into the Halwa.
5) Garnish with the raisins, cashews and other nuts if using them.
6) It can be served hot and tastes yummy when served with cold vanilla ice cream.

Carrot Halwa with Condensed Milk

Note:* You can adjust sugar according to your taste. You can also substitute or add half quantity of condensed milk to make it more rich. Khoya is mostly used in this dish. I do not prefer to use it.

Rasam

Parupu Thakkali Rasam

---

Rasam, the South Indian specialty item is part of lunch menu. It is light and the lemon or tamarind used in it helps in digestion. It has got several variations. Everything is unique and tasty.

Ingredients:	Quantity
Toor Dal	1/2 Cup
Tomatoes	2 big nos
Garlic Pods	6-7 nos
Cumin Powder	1/2 tsp
Rasam Powder	1-1 1/2 tbsp
Turmeric Powder	1 tsp
Ginger Powder (or Ginger grated) (optional)	1 tsp
Lemon Juice*	2-3 tbsp
Salt	To taste
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Curry Leaves	1-2 Strands
Dry Red Chilies halved	1-2 nos
Garlic Pods Crushed	2-3 nos
Asafoetida	A pinch
Oil	1-2 tsp
Coriander Leaves	To Garnish

Preparation:
1) Add the Dal, 3 cups water and then add half the turmeric powder, salt, cumin powder and Asafoetida to it in a pressure cooker.
2) Add the tomatoes and garlic pods to the Dal and pressure cook for 2-3 whistles.
3) Let the pressure down and remove the garlic pods and tomatoes from the pressure cooker separately. Remove the skin and crush the tomatoes and garlic well.
4) In a pan add the oil and add all the ingredients for tempering.
5) Once the mustard sputters add the crushed tomatoes and garlic.
6) Add rest of the turmeric powder, rasam powder and ginger powder/grated ginger if using it. Sauté until it mixes well.
7) Add the Dal with the cooked water to it. Let it boil for 5-6 min's, then add the lemon juice to it remove from heat.
8) Garnish with chopped coriander and serve with hot rice.


Note: * You can replace the lemon with tamarind water. But need to let it boil for a couple of more min's if you add tamarind water. Also add it before you add Dal.
** You can add crushed mint to it to make mint rasam.

Banana Muffins

Sweet and Soft Banana Muffins

---

Tried the banana muffin to get my kids eat some fruits. It came out so soft and sweet. The below recipe makes up to one dozen muffins. You can go ahead and add nuts to the batter, but I didn't want my little one to get choked, therefore avoided nuts. When it is baking time, my daughter is already there ready to help me out.

Ingredients:	Quantity
Ripe big Bananas	3 nos
All-purpose flour	1 1/2 cups
White Sugar *	3/4 cup
Egg	1 nos
Butter softened	1/3 cup
Baking Powder	1 tsp
Baking Soda	1/2 tsp
Salt	1/2 tsp
Vanilla Essence	2-3 drops
Brown Sugar + White Sugar (Optional)	2-3 tbsp to sprinkle

Preparation:
1) Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners.
2) Sift the flour, baking powder, baking soda and salt. Mash the bananas well.
3) Beat the sugar, egg, softened butter, vanilla essence and smashed bananas together.
4) Fold in the sifted flour mixture and mix into a smooth batter.
5) Fill the muffin tin upto 3/4 a cup with the batter and sprinkle the sugar on top if using.
6) Bake for 20-25 min's or until done. Let it stand for a couple of min's and it is ready to serve.

Batter scooped into the muffin tin	Muffin baked and ready to eat

Note: * You can use a mixture of 1/2 cup brown sugar and 1/4 cup white sugar.

Mutton Stew

Lamb and Vegetable Stew

---

South Indian style mutton stew is lamb/goat cooked along with vegetables in coconut milk. Vegetable stew and chicken stew can be prepared using the same method.

Ingredients:	Quantity
Mutton with bone on cut into medium pieces	1.5 lbs
Onions finely chopped	2 nos
Potato cubed	1 nos
Carrot Chopped	1 nos
Celery Stalks chopped(Optional)**	1-2 nos
Tomatoes chopped	2 nos
Green Chilies	4-5 nos
Garlic chopped	4-5 nos
Ginger Garlic Paste	1 tbsp
Thick Coconut milk	1 cup
Thin Coconut milk	2 cups
Cinnamon *	1 inch stick
Cloves *	2-3 nos
Cardamom *	2 nos
Bay leaf *	1 nos
Black Pepper	1 tsp
Fennel seeds	1/2 tsp
Curry Leaves	1 Strand
Turmeric Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Fennel & Cumin Seeds Powder	1/4 tsp each
Dried crushed Rosemary (Optional) **	1 tsp
Tempering:
Mustard Seeds	1 tsp
Curry Leaves	1-2 Strands
Fennel Seeds	1/2 tsp
Pepper crushed	1/2 tsp
Green Chili	1 nos
Ghee	1 tbsp

Preparation:
1) Clean the medium sized mutton pieces and add little salt and turmeric and set aside.
2) Heat oil in a pressure cooker or a sauce pan and add the whole garam masala*, Black Pepper, curry leaves, fennel seeds, green chilies and sauté it for few seconds.
3) Add the chopped onions and chopped garlic and sprinkle enough salt and fry until the onions caramelize. Then add the ginger garlic paste and sauté for 1-2 min's.
4) Add the chopped carrot, potatoes and celery. Sprinkle the fennel and cumin powder and add the rosemary if using it.
5) Stir in the mutton and the chopped tomatoes.
6) Add the thin coconut milk and pressure cook until 3-4 whistles or well cooked if cooking with a sauce pan. Let the pressure release completely and remove the cover.
7) Stir in the thick coconut milk to the cooked mutton stew.
8) Heat ghee in a small sauce pan and add all the ingredients for tempering and once the mustard sputter remove from heat and add it to the stew and serve with appam, rice or parotta .

Note: ** You can use celery and rosemary for a slightly different taste.
***You can leave the mutton and add more vegetables like cauliflower, beans and peas to make a vegetable stew or add chicken to make a chicken stew and need not pressure cook.

Zucchini & Cheese Patties

Oven Roasted Zucchini and Cheese Cutlets

---

Ingredients:	Quantity
Zucchini grated	2 nos
Carrot grated	1 nos
Potato boiled and smashed	1 nos
Onion finely chopped	1/4 cup
Ginger Garlic Paste	1 tsp
Mozzarella Cheese	1/2 cup
Cheddar Cheese	1/2 cup
Egg beaten (optional)	1 nos
Bread crumbs	1/2 cup
Pepper	To taste
Salt	To taste
Red Chili Powder	1/4 tsp
Garam Masala Powder (Optional)	1/4 tsp
Olive Oil	2 tsp + Extra for brushing

Preparation:
1) Pre-heat the oven to 375°F. Apply olive oil on a baking sheet and set aside.
2) Heat oil in a small pan and sauté the chopped onions and ginger garlic paste for a couple of min's until the onions are slightly caramelized.
3) Mix the grated Zucchini, grated Carrot, smashed potato, sautéed onion and ginger garlic, Mozzarella cheese, Cheddar cheese, pepper, salt, red chili powder, and garam masala powder.
4) Make patties and put them in the egg wash and then coat with bread crumbs.*
5) Line the patties on the baking sheet and brush them with a little oil.
6) Bake them for 12 min's and turn sides and bake them for another 10-12 min's.
7) Broil on high for 1-2 min's on each sides and remove from the baking sheet and serve hot with tomato ketchup or mayo.

Note: * You can also add the beaten egg and bread crumbs to the mixture on step - 3 if the patties fall apart and not able to take it out of the egg wash. You can try adding little corn starch for the egg when you mix it. I have not tried adding corn starch.

Schezwan Fried Rice

Indo-Chinese Schezwan Vegetable Fried Rice

---

After a short break, back with one of my favorite dish, Indo-Chinese Schezwan Vegetable Fried Rice.

Ingredients:	Quantity
Cooked Rice*	3 cups
Sriracha Hot Chili Sauce**	2-3 tbsp
Soy sauce	1 tbsp
Worcestershire sauce (Optional)***	1 tsp
Vinegar	1 tsp
Spring/Green Onions Chopped	4-5 stalks
Garlic Chopped	4-5 nos
Ginger finely Chopped	1/2 tsp
Red Chilies	1-2 nos
Carrots finely chopped	1 nos
Cabbage Shredded	1/2 cup
Capsicum Chopped	1 small
Beans Chopped	4-5 nos
Pepper	To taste
Salt	To taste
Olive oil	3-4 tbsp
Sesame oil	2 tsp

Preparation:
1) Heat half the olive oil in a pan and add the hot chili sauce and let it cook for 2-3 min's or until the raw smell disappears.
2) Add the soy sauce, vinegar, Worcestershire sauce (if using). Schezwan sauce is ready. Remove it and set it aside
3) Heat the remaining oil in a wok and add the red chilies, chopped green onions, ginger & garlic and all the chopped vegetables. Sauté them until the vegetables are just cooked and crisp.
4) Add the Schezwan sauce and sauté it for a min and then add the cooked rice and toss it and let the flavors blend in for a couple of min's. Do not over mix otherwise the rice would get smashed up.
5) Sprinkle pepper and adjust salt as required. As you are using soy sauce and other sauces, they contain salt already, therefore taste the food and then add salt as required.
6) Drizzle sesame oil and toss the rice.
7) Serve hot with just tomato ketchup or with any indo-Chinese curry.

Note: * Rice needs to be cooked 90-95%. You can use any long grain rice or basmati rice or just use raw rice.
** You can make your own hot chili sauce by just soaking 6-8 red chilies in warm water for 10 min's and then grinding it. Cook it in a little oil adding salt, one chopped garlic, 1 tsp vinegar, 1 tsp soy sauce and a little water.
*** If you are a pure vegetarian do not use this sauce. It contains anchovies. Check the label for details.

Sambar Podi

Homemade Sambar Masala Powder

---

Sambar powder can be made and stored in an air-tight container for a couple of months. This gives the delicious aroma to the Sambar. Usually homemade powder contains fewer ingredients, but I have tried to match up the taste with the commercial packs.

Ingredients:	Quantity
Dry Red Chili*	1 cup
Coriander Seeds	1 Cup
Cumin Seeds	2 tbsp
Black Peppercorns	2 tbsp
Bengal Gram Dal	2 tbsp
Red Gram Dal	2 tsp
Mustard Seeds	1 tsp
Fenugreek Seeds	1 tbsp
Poppy Seeds	1 tsp
Dry Ginger Powder	1/2 tsp
Turmeric Powder	1 tsp
Curry Leaves	2 strands
Cinnamon stick	1 small stick
Copra (Dry coconut) Grated	1-2 tbsp
Oil	1 tsp

Preparation:
1) Heat oil in a pan and roast the red chilies.
2) Dry roast each ingredient separately (excluding the dry ginger powder and turmeric powder) until they emit aroma. Spread them all to cool down.
3) Grind all the ingredients together into fine powder and let it cool down for a min and then store it in an air tight container. This can be kept safe for a couple of months if stored safely in a good air tight container and kept free from water and heat.

Note:*I have used a variety of dried red chilies to balance color and spiciness. It contains round red chili (which is usually used), very spicy red chili and Kashmiri red chili.

Sambar

South Indian Dal

---

Sambar the South Indian Dal Curry, the most common food prepared in every household. It is prepared using Lentils, main source of protein for the vegetarians. Every mother has her own recipe and method for cooking sambar, there are several variations. The below recipe is a simple and basic one which is prepared using sambar powder, cooked lentils and vegetables.

Ingredients:	Quantity
Toor Dal/Red Gram Dal	1 cup
Onions Chopped	2 nos
Tomatoes Chopped	2 nos
Vegetables Chopped**	1 cup
Tamarind Paste	1-2 tbsp
Sambar Powder	2 tbsp
Turmeric Powder	1 tsp
Asafoetida	1/4 tsp
Cumin Powder	1/4 tsp
Salt	To taste
Oil	1-2 tbsp
Tempering:
Oil/Ghee	1/2 tbsp
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Dry Red Chili Halved	2 nos
Curry Leaves	1-2 Strands
Fenugreek Seeds	1/2 tsp
Cumin Seeds	1/2 tsp
Asafoetida	1/4 tsp
Coriander Leaves Chopped	To Garnish

Preparation:
1) Clean and soak the Dal for 30 min's. Add two cups water, Dal, salt, half of the turmeric powder, Asafoetida and cumin powder in a pressure cooker and cook up to 2-3 whistles.
2) Meanwhile heat oil in a sauce pan and sauté the chopped onions and sauté until the onions caramelize, then add vegetables (if using) and fry for a couple of min's .
3) Add chopped tomatoes and sauté for a min and then add the remaining turmeric powder and sambar powder and let it cook until the tomatoes soften.
4) Add the tamarind paste and a cup of water and cook covered until the raw smell of the tamarind disappears and vegetables are well cooked.
5) Let the pressure release and then add the cooked Dal into the pan and cook for a couple of more min's for the Dal and tamarind mixture to blend in well.
6) Meanwhile heat oil/ghee in a small pan and add all the ingredients for tempering. Once the mustard sputter, add it into the saucepan. Garnish with chopped coriander and serve with steamed rice or Idly, Dosa or Upma.

Note:
Variations - * The sautéed onion and vegetable mixture is pressure cooked along with the Dal or half cooked Dal and then the tamarind is added to the pressure cooked mixture.
* The sautéed onion and vegetable mixture and Dal are pressure cooked separately and then mixed together along with the tamarind and cooked.
** Any vegetable such as Brinjal/Baby eggplant, drumstick, Radish, Turnip, Squash, Pumpkin, carrot, beans or potato or mixture of any of these vegetables are used. Usually Brinjal and Drumstick make a tasty combination. Carrot, beans and potato are used too. Kadambha Sambar has mixture of 4-5 vegetables.

Crème Brûlée

Chocolate Cream Brûlée

---

White Chocolate Crème Brûlée is a very tempting and tasty dessert, made with very few ingredients. It is definitely a treat for people with sweet tooth.

Ingredients:	Quantity
Cream	500 ml
White Chocolate*	90 gms
Sugar	1/4 cup + Extra for Caramelizing
Egg Yolks	4 nos
Vanilla Essence	2-3 drops

Preparation:
1) Preheat oven to 325°F. Heat the cream in a sauce pan.
2) Beat the egg yolks, sugar and vanilla essence.
3) Remove the cream from heat and add the chocolate.
4) Once it melts, add the beaten egg mixture very little at a time. Whisk them well and add the mixture into two 14" ramekins (or 4 small ones).
5) Fill a bigger baking tray with hot water and place the ramekins in them and bake for 30-40 min's. It should be slightly wobbly and not completely firm.
6) Let it cool and then place it in the refrigerator for 4-5 hours or overnight.
7) Before serving time sprinkle sugar and use a blow torch and caramelize the sugar or broil/grill for 30-40 seconds. Serve immediately so that the sugar doesn't get soggy.

Mixture added into Ramekin	Ramekin placed in hot water tray
Ramekin out of the Oven	Ramekin from the fridge
Caramelized Crème Brûlée

Note:* You can use milk chocolate or dark chocolate or make it plain, without adding chocolate.

Pumpkin Halwa

Pumpkin Halwa

---

Ingredients:	Quantity
Yellow/Orange sweet Pumpkin Grated	1 LB
Sugar	3/4 cup*
Ghee	1/4 cup
Milk	1/2 cup
Saffron	2-3 strands
Cardamom Powder	1/4 tsp
Nutmeg Powder	A Pinch
Cashews Roasted	8-10 pieces
Raisins Roasted	1-2 tsp
Rose Water (optional)	2-3 drops
Chopped Nuts (Almond, Pista...)	1-2 tsp To Garnish

Preparation:
1) Heat half the ghee in a pan and add the grated pumpkin and sauté for couple of min's (for about 5-6 min's) or until the raw smell disappears.
2) Once the raw smell disappears add the milk and let it cook until the liquid evaporates. Stir often.
3) Soak the saffron in 1 tbsp warm water/milk and add it to the Halwa. Stir in the remaining ghee, cardamom powder, nutmeg, roasted raisins & cashews and rose water. Let the flavors blend for 1-2 min's.
4) Garnish with the chopped nuts and serve.**

Note:* Adjust sugar according to your taste.
** You can pour the Halwa into a sheet and let it cool and cut into cubes and serve.

Mutton Kheema

Mutton/Lamb Minced Meat Curry

---

Mutton Kheema/Kothukari/minced meat is a very famous TamilNadu recipe, esp. in the southern parts of TamilNadu. I have got this recipe from my mother in law and did a bit of improvisation to it. It is a spicy semi-gravy curry which tastes great with any Roti, Parotta or rice items.

Ingredients:	Quantity
Mutton/Lamb boneless finely minced*	1.5 lbs
Shallots/Small onions chopped	2 cups
Ginger Garlic paste	2 tbsp
Red Chili Powder	1/2 tsp
Turmeric Powder	1 tsp
Salt	To taste
Oil	2-3 tbsp
Tempering:
Cloves	2-3 nos
Cardamom	2 nos
Cinnamon Stick	1 inch piece
To Grind:
Grated Coconut	1/2 cup
Dry Red Chili**	8-10 nos
Coriander Seeds	2 tbsp
Fennel Seeds	1.5 tsp
Cumin Seeds	1 tsp
Poppy Seeds	1.5 tsp
Peppercorns	1 tsp

Preparation:
1) Heat 1 tbsp oil in a fry pan and fry all the ingredients listed to grind, except coconut. Add coconut and little water as required and grind into a smooth paste and set aside.
2) Meanwhile heat oil in the pressure cooker and add the whole garam masala listed for tempering and then add the chopped onions and ginger garlic paste. Sauté until the onions caramelize and the raw smell of ginger garlic paste disappears.
3) Add the minced meat to it and add very little water and pressure cook upto 2-3 whistles or well cooked.
4) Wait and release the pressure and add the ground masala and let it cook until the raw smell of the masala disappears and the gravy thickens.
5) Serve with any Indian flat bread or rice item.

Note:* If you do not get minced meat, then you can finely chop the meat and process it in a food processor (Mixie).
** Add or reduce dry red chilies according to the heat of the chilies and your tolerance level.

Parotta

South Indian Layered Flat bread

---

Parotta is a very popular pan fried layered flat bread served with spicy curries. It is very tasty and tempting, only disadvantage being, it is made of all purpose flour and needs lot of oil to get the consistency, taste and texture. When occasional Naan or Pizza are allowed even Parotta can be an exceptional food once in a while.

Ingredients:	Quantity
All purpose flour/Maida*	3 cups
Baking Soda/Soda bi carb*	1 tsp
Salt*	To taste
Egg	1 nos
Sugar	1 tsp
Warm water	1/2 cup or as required
Oil	3-4 tbsp + enough for frying

Preparation:
1) Sieve the flour, salt, sugar and baking powder and mix with egg and then add water and kneed well. Add the oil to the dough and kneed it very well. The dough should be very soft and slightly sticky. Wrap it with a wet cloth or cling film and let it rest for a couple of hours in the refrigerator.
2) Make medium sized balls of the dough and roll them into a very thin sheet with a rolling pin.
3) Make fleets of the rolled thin sheet of dough. Circle them and roll it again into a medium sized sheet. Add oil at each stage as required.
4) Fry them on a hot pan turning sides until well cooked applying oil on it. Serve hot with any spicy South Indian Curry like Kurma or Kuzhambu. Usually it is served with Salna as side dish and popularly known as Parotta Salna in southern parts of TamilNadu.

Dough Balls
Dough Spread and made into fleets
Rolled into circle	Circled dough rolled again
Served with Kothukari
Note:* One of my friend suggested that we can replace the self-raising flour to make Parotta. I had used it this time and it came out better than All purpose flour by itself. Leave out flour, salt and baking soda and replace it with self-raising flour.

Chicken 65

Spicy Deep Fried Chicken

---

Chicken 65 is a spicy deep fried South Indian dish. It is a very popular snack dish which is available in most of the non-vegetarian restaurants to road side shops. Usually I avoid deep fried foods and prefer to bake or shallow fry or grill. Some food items are so temping and let me break the rules. Here is one of it. Though it is dry dish it is very juicy and soft inside and crispy outside.

Ingredients:	Quantity
Skinless Boneless Chicken Thighs*	1 lb
Yogurt	2-3 tbsp
Ginger Garlic Crushed/Paste	2-3 tsp
Red Chili Powder	1 tsp
Green Chilies Slit	2 nos
Curry Leaves	One Strand
Oil	For Deep Frying + 1 tbsp
Red food color (Optional)	2-3 drops
Marinade:
Egg	1 nos
Corn Flour	2 tbsp
Red Chili Powder	1 tsp
Pepper Powder	3/4 tsp
Coriander Powder	1/4 tsp
Turmeric Powder	1/4 tsp
Salt	To Taste
Ginger Garlic Paste	1 tsp
Lemon Wedges	To Garnish

Preparation:
1) Clean and cut the chicken into cubes. Add the red chili powder, corn flour, ginger garlic paste, pepper powder, coriander powder, turmeric powder and salt and mix well. Then add the egg and mix well and let it marinate for atleast one hour.
2) Deep fry the marinated chicken until they are almost cooked, nearly 6-8 min's** and set aside on a paper towel.
3) Heat oil in a fry pan and add the slit green chilies, curry leaves and chopped (or paste of) ginger and garlic. Sauté for a few seconds and then simmer the stove (or remove from the stove) and add the yogurt and stir well. Add the red chili powder, very little salt, and food coloring (if using it). Stir for a few seconds, do not let the yogurt to curdle.
4) Add the fried chicken into it and sauté until the chicken is well mixed with the yogurt gravy. Simmer it until all the liquid evaporates. Garnish with lemon wedges and serve it as a snack or with Biryani.

Note: * Use thigh pieces instead of chicken breast pieces, since they don't turn dry so soon. They are more soft and tender than the breast piece.
** The frying time varies on the size of the chicken pieces, no of chicken pieces you fry at a time, oil temperature. Check one piece before you remove them out of oil. Do not overcook, it will become dry.

Pudalangai Milagu Kootu

Snake Gourd and Lentil Curry

---

Kootu is Lentil and Vegetable curry which is part of the South Indian thali. This is also called as poricha Kootu or milagu kootal. Various other vegetables can be used in this Kootu like the Chayote Squash(Chow chow), Turnip, Pumpkin, Beetroot and any other vegetable.

Ingredients:	Quantity
Red Gram Dal	1/2 cup
Bengal Gram Dal	1/2 cup
Snake Gourd medium sized	2-3 nos
Turmeric Powder	1 tsp
Asafoetida	1/4 tsp
Salt	To taste
Spice Paste:
Dried Red Chili	2-3 nos
Coriander Seeds	1 tsp
Black Peppercorns	1/2 tbsp
Cumin Seeds	1 tsp
Bengal Gram Dal	1 tsp
Urad Dal	1 tsp
Grated coconut	2 tbsp
Coconut Oil/Ghee*	1 tsp
Tempering:
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Dried Red Chili halved	1 nos
Curry Leaves	1-2 strands
Coriander Leaves Chopped	2-3 tbsp
Coconut Oil/Ghee*	1 tbsp

Preparation:
1) Wash and soak Dal in water for atleast 30 min's. Peal and cut the snake gourd.
2) Pressure cook Dal's, Snake gourd, Asafoetida, Salt and turmeric powder up to two whistles.
3) Meanwhile heat ghee/coconut oil in a pan and fry the ingredients for spice paste and grind them into a fine paste.
4) Add the ground spice paste into the cooked Dal and let it cook until the raw smell disappears.
5) Heat ghee/coconut oil in a pan and add the ingredients for tempering and once the mustard seeds splutter add it into the Kootu. Serve it with steamed rice and Kuzhambu.

Note: * Usually Coconut oil is used in this Kootu. If you do not have any you can use ghee for a unique flavor.
* You can add 1 tsp tamarind to the Kootu at step 4.
* You can leave out Bengal gram Dal and just add red gram Dal or add Moong Dal.

Coconut Chutney

Coconut Chutney Saravana Bhavan Style

---

Coconut Chutney is the South Indian Dipping sauce served with most of the Tiffin/Breakfast items like Dosa, Idli, Upma, Vada and several other dishes. Every household have their own recipe or variation do make this chutney. The most famous and my favorite one is the Saravana Bhavan style chutney.

Ingredients:	Quantity
Grated Coconut	1 cup
Roasted Gram Dal	1-2 tbsp
Ginger chopped	1 - 1 1/2 tbsp
Green Chili	1-2 nos
Curry Leaves	4-5 nos
Chopped Coriander	1 tbsp
Salt	To taste
Tempering:
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Asafoetida	A pinch
Curry Leaves	1 strand
Chopped Coriander Leaves	1 tbsp
Dry Red chili broken	1 nos
Oil	1 tbsp

Preparation:
1) Add all the ingredients listed for the chutney and a little water in a blender and grind into a fine paste of medium consistency.
2) Heat oil in a small pan and add the items for tempering and once the mustard splutters add it in the chutney and serve with any south Indian tiffin item like Dosa, Idli or upma.

Murugal/Crispy Dosa served with Coconut chutney and Sambar

Note: Variations:- * You can add garlic instead of ginger and 1/4 tsp Cumin seeds. * Mostly Tamarind is added to the chutney made at home. * Add 1-2 dry red chili instead of green chilies.

Gobi Paneer Matar Kheema

Minced Cauliflower, Cottage Cheese and Peas Curry

---

Cauliflower is a good option to make Kheema for vegetarians. It tastes subtle and goes well with any flat bread.

Ingredients:	Quantity
Grated Cauliflower	1 1/2 cups
Grated Paneer	1 cup
Green Peas*	1/2 cup
Onions Chopped	2 nos
Tomatoes Chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Red Chili Powder	1/2 tbsp
Coriander Powder	2 tsp
Turmeric Powder	1/2 tsp
Garam masala Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Caraway Seeds/Black Cumin Seeds	1/2 tsp
Whole Garam Masala**	1-2 nos
Chopped Coriander Leaves	To Garnish

Preparation:
1) Heat oil in a pan and add the caraway seeds and whole garam masala. Add the green chilies, ginger garlic paste and onions and sauté until the onions are caramelized. Sprinkle salt.
2) Add the tomatoes and cook until it turns soft and then add the turmeric powder, chili powder, coriander powder and garam masala powder and sauté for a minute.
3) Add the grated Cauliflower, Paneer and green peas and sauté it well. Let it cook until the cauliflower is well cooked and the raw smell disappears.
4) Garnish it with chopped coriander leaves and serve it with roti or pulao rice.

Note:* If using fresh green peas cook it before you add it at step-3, if using frozen peas just wash it and add it in step-3.
** Whole Garam Masala is usually cinnamon, cloves, cardamom and bay leaves.
You can leave out Paneer and just do the Gobi Matar Kheema.

Vatha Kuzhambu

Spicy Tamarind Curry

---

Vatha Kuzhambu is spicy tamarind curry usually served with yogurt rice (thair sadam). Simple and easy to cook yet very tasty. It goes well with steamed rice too. It can be stored for a few days in refrigerator.

Ingredients:	Quantity
Shallots	6-8 nos
Sambar Powder	1-2 tbsp
Turmeric Powder	1 tsp
Thick Tamarind Paste	2 tbsp
Salt	To taste
Sundakkai (Optional)	10-12 nos
Rice Powder (To thicken, optional)	1-2 tsp
Oil	1 tsp
Tempering:
Mustard	1 tsp
Curry Leaves	1-2 strands
Urad Dal	1 tsp
Channa Dal	1 tsp
Asafoetida	A pinch
Sesame Oil	2 tsp
Dry Red Chili	1-2 nos
Fenugreek Seeds	1/2 tsp

Preparation:
1) Heat oil in a pan and sauté the chopped shallots. Add the salt, turmeric powder and sambar powder and sauté for a min.
2) Meanwhile fry the sundakkai in a separate pan for few min's and set it aside.
3) Add the tamarind paste and enough water and simmer until the raw smell disappears. Add the sundakkai and let it cook for 2-3 min's, if the Kuzhambu is too watery add the rice powder to thicken the Kuzhambu.
4) Heat sesame oil in a small pan and add the items for tempering, once the mustard splutters add it into the Kuzhambu and remove it off the heat.
5) Serve it with steamed rice or curd/yogurt rice.

Missi Roti

Missi Roti: Gram Flour and Wheat Flour Flatbread

---

Ingredients:	Quantity
Gram Flour	1 cup
Multigrain/Whole Wheat Flour	1/2 cup
Onions finely chopped	1/4 cup
Finely Chopped Coriander	1-2 tbsp
Green Chili	1 nos
Turmeric Powder	1/4 tsp
Chaat Masala(Garam Masala + Amchoor Powder)	1/4 tsp
Salt	To taste
Oil	1 tsp + For greasing
Ajwain/Omam Seeds crushed*	1/8 tsp
Cumin Powder*	A pinch
Paprika*	A Pinch
Crushed Kasoori Methi*	1/2 tsp
Black Salt/Kala Namak*	A Pinch
Asafoetida*	A pinch

Preparation:
1) Heat 1/2 tsp oil in a small pan and sauté the chopped onions for 2-3 min's (This step is optional and you can use onions raw without sautéing them).
2) Shift the gram flour, wheat flour and salt for them to mix evenly. Add all the other ingredients along with the sautéed onions and 1/2 tsp oil. Add enough water and make it into a soft dough. Cover and let it rest for 10-15 min's.
3) Make small Atta balls and roll the roti, dusting little flour.
4) Heat a griddle/tawa and cook the roti turning sides and greasing oil on both sides.#
5) Serve hot with raita or Subzi.

Kneaded Atta	Rolled Roti

Note: # Usually Missi Roti is cooked in a hot Tandoor. I have used hot griddle to cook the Missi roti at home.
* The ingredients listed with * tag are optional. They are for flavoring purposes so can be left out or only a few items picked up.