Egg Coconut Thoran

INGREDIENTS:

• Egg – 3 nos
• Grated coconut – 1/4 cup cup
• Red chilli powder – 1/2 tsp
• Onion (finely chopped) –1 no (small)
• Cumin powder - a pinch
• Tamarind - Gooseberry sized piece
• Chopped coriander leaves - 2 tsp
• Ginger – 1" piece
• Mustard seeds – 1/4 tsp
• Coconut oil – 2 tbsp
• Salt – As reqd

METHOD:

• Beat eggs in a bowl and set aside.
• Grind grated coconut, red chilli powder, ginger, cumin powder, and tamarind  in a wet grinder without adding water to make a thick paste. Stop before the paste get too smooth.
• Heat oil in a pan and splutter the mustard seeds.
• Add chopped onion in it ans saute well.
• When they start turning brown,add the coconut paste and salt and saute well.
• Lower the heat and add the beaten eggs and scramble it until it is done to your liking.
• Garnish the Egg Coconut Thoran with chopped coriander leaves.
• Serve it hot with Appam.

Note:If the eggs start sticking to the bottom just add a little more oil.

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Honeydew Milk Shake

INGREDIENTS:

• Honeydew melon(peeled and cubed) - 1/2 

• Honey - 3 tsp
• Cardamom powder - 1 tsp
• Milk - 2 cups

METHOD:

Grind all the ingredients in a blender or mixie. If you want,add crushed ice & serve cold.

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French Fries

INGREDIENTS:

• Potatoes(large) - 2 nos
• Black pepper powder - 1/8 tsp
• Garam masala - 1/2 tsp
• Red chilly powder - 1/4 tsp
• Salt - To taste
• Coconut/Olive oil - 1 tsp

METHOD:

• Preheat an oven to 375 degrees F (190 degrees C). 
• Grease a large baking tray with oil or butter.
• Wash the potatoes thoroughly and peel them.
• Then slice the potatoes about ¼-inch thick. The length of the fries depends on how you like them.
• In a large bowl, mix  together the Oil,  Pepper powder, Chili powder, and Garam masala. 
• Add the potato slices in it, and mix until evenly coated.

•  Arrange fries on the greased baking sheet.

• Bake for 15 minutes in the preheated oven. 
• Then, turn the fries over, and continue to bake for 10 more minutes, until crispy and browned.
• Serve it hot with tomato sauce. 

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Mixed Vegetable Kurma

INGREDIENTS:

• Mixed Vegetables (Green peas, Double beans, carrot, green beans,sweet corn) - 1 cup
• Onions - 2 medium
• Potatoes - 1 medium (peeled, cubed) 
• Tomatoes - 1medium
• Ginger Garlic paste - 3/4 tsp
• Cloves, Cinnamon & Cardamon powder - 1/2 tsp
• Green chilies (lengthwise sliced) - 3 nos 
• Coriander powder - 1/2  tsp
• Garam Masala - 1/2 tsp
• Pepper powder - 1/4 tsp
• Salt to taste
• Oil - 2 tsp
• Mustard seeds - 1/4 tsp
• Coconut milk - 3/4 cup
• Chopped coriander leaves - 2 tsp
• Water as required

METHOD:

• Chop all vegetables to medium size peices.
•  Heat a pressure cooker with oil.
•  Splutter mustard seeds in it. 
• Then Saute chopped onions, when they start turning brown, add the sliced green chillies and ginger garlic paste. Allow it to cook well .
• Then add the tomatoes and cook in sim till they get soft, then add all the vegetables.
• Cover with lid and cook in simmer for 10 mins for the vegetables to get evenly cooked.
• Add all the spices and enough salt. 
• Now add the coconut milk and water. 
• Cover with lid and pressure cook till they are done.
• Garnish vegetable korma with chopped coriander leaves. 

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Thattu Dosa

INGREDIENTS:

• Urad dal - 1/2 cup
• Raw rice ( pachari ) - 2 cups
• Cooked rice - 1/2 cup
• Fenugreek powder - 1 tsp
• Salt to taste ( approximately 1 teaspoon )
• Ghee / oil for frying
• Water for grinding

METHOD:

• Wash and soak urad dal and rice separately for 6 - 7 hours.
• Grind the urad dal and fenugreek powder to a very fine paste . Add 1/4 cup water while grinding. Remove and keep aside in a big vessel.
• Then grind rice with little water and add cooked rice with this. Remove and mix with urad dal paste  Batter should be of dropping consistency. 
• Cover and keep aside for fermentation in a warm place .Fermentation needs 8-12 hours depending on the climatic conditions. 
• After fermentation add enough salt and mix well.

PREPARATION:

• Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.
• Grease with little oil / ghee.
• Make the dosa by placing a ladleful of batter on the centre. Do not make even circular shape like normal dosa. 
• Thattu dosas should be of 4 - 5- inch in diameter. You can prepare 2 - 3 dosasat a time, sprinkle ghee / oil if required and turn other side also.
•  Serve hot with coconut chutney / sambar/Kadala curry.

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Daffodils

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Oats vegetable soup

INGREDIENTS:
Oats – 3 Tbsp
Mixed vegetable(Cut green beans,Carrot dices, Green peas,and Sweet Corn) - 1 cup
Milk – 1/2 cup
Pepper powder – 1/2 tsp
Salt - 1/8 tsp
Sugar – 1/4 tsp
Chopped cilantro /Coriander Leaves (Optional) - 2 tsp

METHOD:

• Take 1 cup of mixed vegetables.

• Heat 1 cup of water in a vessel or pan. Transfer the vegetables to this vessel and half cook the vegetables. 

• At this stage, add Oats.

•  Mix it well and cook for 5 more minutes.

• Once you add the Oats, the whole mixture turns a bit thick. If needed add 1/2 cup of water to the mixture and keep stirring so that the Oats do not turn into lumps and these Oats are cooked well.
• Now add Pepper Powder, Sugar and Salt and heat for a minute.
• Finally add Milk and stir once and boil the mixture for a minute more. Do not overheat or cook this Soup mixture for more than 2 minutes once you add the Milk. You can skip the Milk if you want to by adding 1/2 cup of Water instead, but Milk provides better taste. See to it that the Oats Soup turns out to be sufficiently thin to your preference.

• Oats Vegetable Soup is now ready to serve.
• If needed garnish with Cilantro/Coriander Leaves.
• Serve Oats Vegetable Soup hot.

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Ganesha

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Sweet Poora/Puda

INGREDIENTS:

• Wheat flour - 1 cup
• Cardamom powder - 1 tsp
• Sugar - 3 Tbsp
• Warm water 
• Ghee or oil for frying

METHOD:

• Sieve the wheat flour. Add cardamom powder. Then add sugar according to your taste. Add more if you want more sweetness. 

• Mix well all the ingredients. 

• Add warm water and make batter which is neither too thick nor too thin.

• Heat ghee in a pan and when it become hot, pour a spoonful of batter into it.
• The puda will puff while frying. Turn it and fry the other side.
• Deep fry till golden brown color.
• Using a slotted spoon, transfer to paper towels to drain.
• Serve Puda hot.

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Lunch 8

Rice, Beans Mezhukkupuratti,Ayila fry, Mathanga erissery and Chakkakuru Muringakka Thoran. Comments

Peach-Oats-Dates Shake

INGREDIENTS:

• Milk - 11/2 cup
• Peach (Peeled, cored and cubed) - 1 no
• Oats - 1 cup
• Honey - 2 Tbsp
• Pitted Dates - 10 nos 
• Vanilla extract - 1/2 tsp

METHOD:

• Place all ingredients in blender and blend until creamy and smooth.
• Pour into glasses and serve.

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Green Chilli Chammanthi

INGREDIENTS:

• Grated coconut - 1/2 cup
• Pearl onion - 4 nos
• Green chillies – 3 nos 
• Ginger - a small piece
• Tamarind  – Gooseberry sized piece
• Curry leaves – 1 stem
• Salt – as needed

METHOD:

• Grind all ingredients in a wet grinder without adding water to make a thick paste. Stop before the paste get too smooth.
• Make the chutney into a ball with your hand that is the traditional way of serving this chutney.
• Serve with Kanji, Dosa,or Idly.

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Chakkakuru Muringakka Thoran

INGREDIENTS:

• Jack fruit seeds- 1/2 cup 
• Drumsticks- 1 no 
• Salt - to taste 
• Turmeric powder - 1/4 tsp 
• Coconut grated- 1/4 cup 
• Green chilies - 3 nos (slit lengthwise) 
• Garlic paste -1/2 tsp 
• Cumin seeds - 1/8 tsp 
• Oil - 1 tsp 
• Mustard seeds, urad dal - 1/4 tsp each 
• Red chilli - 1 
• Curry leaf –1 sprig 

METHOD

• Cut jack fruit seeds into four after scraping its outer skin. 
• Cut the drumsticks into two cm long pieces. 
• Wash these and add turmeric,green chilies, salt and enough water and cook. 
• Grind coconut, garlic and cumin seeds coarsely and add to the cooked items. 
• Heat oil in a pan , splutter mustard and fry the red chilli cutting into two pieces and urad dal till they turn light brown. 
• Add curry leaves in it. 
• Now add the cooked jack fruit seeds and drumsticks and stir well. 
• Remove from heat when all the moisture evaporates.

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BLOOMING FLOWERS

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Indian Mackerel /ayila Fry

INGREDIENTS:

• Fish slices - 4 pieces
• Red chili powder -1/2 tsp
• Turmeric powder -1/4 tsp
• Garam masala - 1/4 tsp
• Pepper powder - 1/8 tsp
• Lemon juice - 1 tsp
• Chopped ginger - 1 tsp
• Garlic pod - 1 no
• Oil-1/2 cup more or less-for deep frying
• Salt-to taste
• Thinly sliced onion - 2 tbsp
• Sliced tomato - 1 Tbsp
• Chopped coriander leaves - 1 tsp

METHOD:

• Clean the fish,wash and slice.Keep aside.
• Grind ginger, red chilly powder, garlic pod, turmeric powder, garam masala, pepper powder, lemon juice and salt altogether, with just enough water to a smooth paste.This is the marinade which is applied on the fish slices(let the pieces be not wet after cleaning).Apply marinade on the slices making sure it is coated all over the surface liberally.Arrange flat on a plate and let it stay for at least 30 minutes.
• Heat oil in a frying pan. Fry fish slices on medium flame.
  

•  Fry it till golden brown.Turn the fish slices over and fry other side also.

• Garnish fish fry with sliced onion, tomatoes and chopped coriander leaves.
• Serve hot with rice.

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