Keerai masial

Ingredients:

• Palak keerai/Arai keerai /Mulai keerai  – 2 bunches
• Garlic flakes – 5 –7 nos
• Salt & water – as needed.

Method:

• Remove the leaves and wash it for 2-3 times until all the soil gets removed.
• Boil 1/2 cup of water in a vessel and add the keerai /spinach to it.
• Cook it well and don’t cover the vessel with the lid.(hope u all know this:))After sometime flip it once and cook it.
• Once its done , switch off the flame and let it cool.Don’t drain the excess water.U can use it for grinding.(Always add less water to cook spinach.)
• First,run the garlic flakes with the salt once or twice without water.
• Now add the cooked spinach and grind it to make a smooth paste.

Mix with plain rice by adding ghee!!

Milkshake ingredients:

 Milkshake ingredients:

1. Ripe bananas – 2
2. Cold milk – 2 cups
3. Sugar – 4 tsp or to taste
4. Saffron – 4 strands
5. Almonds – 2 
6. Cashew nuts – 2 
7. Pista – 2 
8. Cardamom powder – a pinch 

Preparation:

Peel and cut the banana into medium size pieces. 

Now blend the banana pieces with little amount of milk. 

Blend it well.

Now add remaining milk, sugar and a pinch of cardamom powder.

Once again blend it well.

Transfer the banana milkshake into glass.

Finally garnish with chopped almonds, pista, cashew nuts and saffron.

Serve immediately.

Mochai kottaikulambu

Mochai kottaikulambu

INGREDIENTS

1/2 cup mochai kottai (soak and boil)
2 tablespoons tamarind add 1/2 cup water to obtain juice
5 shallots sliced
2 cloves garlic slice
2 teaspoon chili powder
2 teaspoons coriander powder
1 tomato chopped
1/2 teaspoon turmeric powder
2 green bananas cut into bite size
1/2 teaspoon fenugreek seed
1 teaspoon mustard seed
1 teaspoon cumin
2 tablespoons oil
salt to taste
curry leaves

METHOD



1. Heat the oil, fry fenugreek, mustard, cumin and curry leaves until fragrant.

2. Pour in the shallot, garlic and tomato, cook until soft.

3. Add chili powder, coriander powder, turmeric powder, tamarind juice and salt, bring to a boil.

4. Now add the green banana, bean, the stock from boiling the bean and water, cook until tender.

5. Add more salt if required. The gravy should not be very thick or too runny. Add more water if needed. Remove from heat.

Poondu kuzhambu

Poondu kuzhambu

• Ingredients:
  • Garlic – 10 to 12 cloves 
  • Onion – 1/2
  • Tomato – 1
  • Tamarind – Big gooseberry size
  • Mustard seeds and Urad dal – 1/2 tspn
    
    
    
  • Curry leaves – 1 sprig
  • Turmeric powder – 1/4 tspn
  • Gingelly Oil – 2 to 3 tspn
  • Salt – to taste
  Roast and make paste:
  • Red chilies – 3 to 4
  • Coriander seeds – 1/2 tspn
  • Cumin seeds – 1/2 tspn
  • Peppercorns – 1/4 tspn
  • 
    
  • Curry leaves – 2 sprigs
  • Garlic – 4 to 5

• Finely chop Onion and Tomato. Soak Tamarind in water for 15 minutes. Extract about a cup tamarind juice from it and keep aside.
• Heat a tspn of Oil in a pan. Add Red chilies, Coriander seeds, Cumin seeds, Peppercorns, Fennel seeds, Curry leaves and roast till they are light brown, then remove from pan.
• Roast 4 to 5 Garlic cloves till they are golden brown. Then make a very fine paste of these roasted items.
• Heat little Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts
  spluttering add Curry leaves and Garlic, fry till they are light brown.
• Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.
• Add Turmeric powder, ground masala paste and fry for 2 to 3 minutes.
• Add Tamarind juice, 1 or 2 cups of water and Salt to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.
• Cook till the curry becomes thick and Garlic are soft and oil seperates.
• Serve with appalam.
•  

Chicken Tikka

Chicken Tikka: Ingredients: 500 gms Boneless, skinless chicken breasts
 2 tbsp Tomato paste
 2 tbsp Lemon juice
 2 tsp Ground coriander
 2 tsp Curry Powder
 1/2 tsp Paprika
 2 cups plain Yoghurt
 4 Garlic Cloves (finely chopped)
1 inch Fresh Ginger (chopped) 2 tsp Ground cumin
 3 tbsp Butter
Method:
 Mix all ingredients except chicken together in a bowl.
• Refrigerate it overnight.
• Add chicken (cut in cubes) and marinate it in the above-mentioned bowl.
• Cover and refrigerate at least 4 hours.
• Preheat oven to 350 degrees F.
• Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).
• Place on baking tray and bake in oven for 20 to 35 minutes.
• 3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.

Mangai urugai

ingredients :

1. 3 cups chopped Mangai/Raw mango

1. 3 teaspoon red chilli powder.

1. 1-1/2 teaspoon salt
2. 1/4 teaspoon turmeric powder.

For Seasoning:

1. 1tsp Mustard
2. a pinch asafoetida
3. 3 tablespoon oil.

Procedure

1. Heat oil in a kadai/Pan and add the mustard.
2. 
   
   Then add the salt, turmeric,asafoetida and chilli powder.
3. 
   
   Finally add cut Mangai/Raw mango. Mix well and serve after 15 minutes.
4. 
   
   Adjust salt and chilli powder according to taste.
5. 
   
   Stays fresh for 3 to 4 days in the refrigerator.

Rice Cake

 Rice Cake Ingredients

• 
  

   Rice Cake Recipe
  3 servings boiled rice
• 1 pot ketchup
• 1 cup natural peas green peas boiled
• Two egg omelette
• One cup prepared mince
• 1 dish for cooking

How to make Rice Cake

• Take a baking pan and make layer of rice then add 2 tabble spoon of Ketchup then
  One particular omlate then One thick coating of mince as well as green peas
  environmentally friendly peas.
• Repeat this step and make 3 layers like this.
• Put this specific bowl inside hot stove for 5 in order to 10 minute.
• Take this particular cake out in a serving dish making sure manifesting your desires break.
• Decorte it with ketchup or however you want.

•  Rice Cake is ready to serve.