Onion tomato raita

Onion – 1 (finely chopped)

Tomato – 1 (finely chopped)

Coriander leaves – a few (finely chopped)

Yogurt – 1 cup

Pepper powder – to taste

Salt – to taste

1. Beat curd till it takes a smooth consistency.

2. Add onion, tomato, coriander leaves, pepper powder and salt into the curd and mix well.

Serve cold with rice. 

Brinjal fry / Vazhuthananga mezhukkupuratti

Brinjal – 1 cup (remove the seeds & cut into medium size pieces)

Green chillies – 2 (split lengthwise)

Turmeric powder – ¼ tsp

Oil – 2 tbsp

Salt – to taste

1. Mix brinjal pieces with green chillies, turmeric powder and salt.

2. Heat oil in a pan and add the brinjal pieces.

3. Cook covered in low flame for 10 minutes.

4. Remove the lid and simmer for 2 – 3 minutes.

Serve with rice.

Cabbage Rice

Basmati Rice – 2 cups

Cabbage (finely chopped) – 2 cups

Grated coconut – ½ cup

Onion (finely chopped) – 1

Green chilly – 1

Ginger – a small piece

Garlic – 2 cloves

Curry leaves – 1 spring

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Asafoetida powder – a pinch

Turmeric powder – ¼ tsp

Cinnamon – a small stick

Cloves – 2

Cardamom - 2

Lemon juice – 1 tbsp

Oil – 1 tbsp

Salt – to taste

Coriander leaves (chopped) – for garnishing

1. Cook the rice.

2. Grind coconut, green chilly, ginger and garlic.

3. Heat oil in a pan and add mustard seeds, cumin seeds, cinnamon, cloves, cardamom, asafoetida powder, onion, curry leaves and sauté well.

4. Then add cabbage, coconut paste, turmeric powder, coriander power, chilli powder, salt and mix well.

5. Sprinkle some water and cook covered for 8- 10 minutes on low flame.

6. Then add the cooked rice and lemon juice and mix well and simmer for 2 – 3 minutes.

7. Garnish with coriander leaves.

Serve hot with salads.

Lady finger – tomato curry / Vendakka thakkali curry

Lady finger – 15 (cut into pieces)

Tomato – 2 (chopped)

Onion – 2 (chopped)

Garlic – 2 (chopped)

Coconut milk – 1 cup

Green chillies – 2 (split lengthwise)

Chilli powder – 1 tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Curry leaves – 1 spring

Mustard seeds – ½ tsp

Oil – 1 tbsp

Salt – to taste

1. Heat oil in a pan and splutter mustard seeds.

2. Add onion, garlic, green chilli, lady fingers, curry leaves and sauté well.

3. Then add tomatoes, chilli power, turmeric powder, coriander powder and stir well.

4. Then add coconut milk and salt and cook on low flame till it boil.

Serve with rice

Chicken fry

Chicken – 1 kg (cut into medium pieces)

Ginger garlic paste – 1 tbsp

Chilli powder – 2 tsp

Coriander powder – 1 tsp

Pepper powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala powder – ½ tsp

Lemon juice – 2 tsp

Onion – 1 (thinly sliced)

Green chilli – 2 (split lengthwise)

Curry leaves – 2 springs

Crushed pepper corns – 1 tsp

Oil – 2 cups

Salt – As reqd.

1. Marinate chicken pieces with chilli powder, coriander powder, pepper powder, turmeric powder, garam masala powder, ginger garlic paste, lemon juice and salt and keep it in the refrigerator for 1 hour.

2. Heat oil and fry the chicken pieces on medium heat.

3. Heat 2 tbsp oil in a pan and sauté onion, green chilli, curry leaves and crushed pepper corns.

4. Add the fried chicken pieces into it and mix well.

Serve with Rice / Indian breads

Strawberry Milkshake

Strawberry - 10

Milk – 1 ½ cups

Strawberry ice cream- 2 tbsp

Sugar - to taste

Ice cubes

1. Blend milk, strawberries, ice cream, sugar and ice cubes together until smooth.

2. Pour it into the glasses and garnish with strawberries.

Serve immediately.

Garlic cheese bread

Bread slices – 4

Unsalted butter – 2 tbsp

Garlic powder – 1 tsp

Coriander leaves (finely chopped) – 1 tbsp

Grated cheese – ¼ cup

Salt – a pinch

1. Preheat oven to 210°C.

2. Mix together butter, garlic powder, coriander leaves and salt in a bowl.

3. Spread this mixture on the top of the bread slices.

4. Sprinkle cheese over the bread.

5. Place it on a baking pan and bake for 10 minutes (or when cheese melted).

6. Remove from pan and serve immediately with tomato sauce.

Enjoy