Sambar Recipie for Lunch

Toor Dal - ¾ th visampadi

Small onion - 6 nos

Tomato - 1no

Garlic cloves - 3 nos

Green Chilli - 1 no

Tur. Pwd – 1/4th tsp

Asafoetida – a pinch

Cumin seeds – a pinch

Brinjal - 2 nos

Drumstick – 1 no

Water – 2 tumbler

Salt - 1 tsp

Chiili pwd – 1 tsp

Sambar pwd – 1 tsp

Tamarind – 1 ½ tsp

Method:

Add toor dal+ small onion 4 nos+ tomato+garlic+Green Chilli+Tur.pwd+Cumin seeds+ Asafoetida+very little oil + water until the tomatoes are soaked and pressure cook it for 2 whistles.

In a saucepan add vegetables + chilli pwd+ sambar pwd+ salt +water 2 tumbler. Let it half cook. Then add the cooked dal to it. And boil until the veg. are fully cooked. Thn add tamarind and let it boil. Thn switch off

In a small kadai add fenugreek seeds+ mustard seeds+ cumin seeds+ small onion+ curry leaves+ asafoetida+ dry cilli 2 nos and let it pop and thn add it to sambar. Serve it with coriander leaves on top.

Jalar roti

Ingredients :Eggs -2 , Water - 650 ml , Thick Coconut milk - 100 ml , Salt - to taste , Flour - 350 grams , Oil - 100 ml .

Mix all the ingredients together except for oil making sure no lumps are formed . Heat a tawa greased with oil . Pour the batter using a jalar cup or a piping bag in a circular motion , making thin , lacy pancakes . Cook until set and crisp on one side . Fold into a triangle and serve hot with any non - vegetarian curry .

* I just mix flour with salt to taste and water , at times which works perfect as well . Health freaks can follow this method for the batter .*

 Paped fritters

Ingredients ; Paneer( cottage cheese ) - 1 cup crumbled Chilli powder -1 teaspoon , Tomato ketchup - 1 teaspoon , Coriander leaves - 1 tablespoon chopped , Onion -1 big chopped , Green chilli -1 finely chopped , Salt - to taste , Water -1/2 cup , Maida - 1/4 teaspoon , Crushed paped - 1 cup ( I used normal South Indian appalam not the Kerala pappadam ) Oil - to deep fry

Method ; Mix paneer , chilli powder , tomato ketchup , salt to taste , onion , green chillieand coriander leaves together . Knead well . Divide the mixture into equal portions . Roll each portion into long cylinders . Set aside . Mix maida along with water and salt to taste to get a smooth batter . Dip each cylinder into the batter and then roll in the crushed papad Making sure its coated well all around . Do the same to all the paneer cylinders . Deep fry in hot oil to golden brown in colour from all sides . Drain and Serve immediately with tomato ketchup or any sauce of your choice .

* can substitute panner with boiled potato alone or a combination of boiled potato and cooked minced chicken or mutton ( like for cutlet ) . Can make a mix of flavoured papads like garlic , pepper and normal crushed together for the coating . *

Steamed apple pudding

Ingredients ; apples - 2 peeled , cored and cut into thin sliced , milk - 2 cups , eggs - 2 , sugar - 1 cup +4 teaspoons , mixed fruit jam - 5 tablespoons , milk powder - 1 cup , vanilla Essence - 1 teaspoon , butter - to grease .

Method ; Immerse sliced apples in water or apply little lime juice to prevent discolouring . Pour 1/4 cup water and 4 teaspoons of sugar to the apples and cook for few minutes . Drain the syrup and set aside . Blend eggs , milk , sugar , milk powder and vanilla essence together till sugar dissolves . Grease a pudding dish with butter all around . Spread jam evenly on the base and sides . Arrange stewed apples in a round decorative manner on the base of the dish on top of the jam . Press the apple pieces firmly towards the jam . Pour the egg , milk mixture gently over the apple pieces , making sure the apples are not messed up . Cover the dish with a lid .preheat water in a pressure cooker , place a stand in the Center . Keep the pudding dish over closed with a lid and pressure cook for 3 whistles . Remove from heat , cool and refrigerate for 5 hours . Run a knife all around the pudding . Turn upside down on a flat plate and serve chill .

spaghetti pricked sausages with white sauce

Prick spegati into sausage bits . Boil in salted water and drain and set aside . Heat 1 teaspoon olive oil, add 1 crushed garlic and 1 chopped onion . Sauté to golden brown , add 1 tablespoon maida fry for a minute with out burning . Add 2 cups milk , season with salt and pepper . Keep stirring .add 2 cheese slices and melt them . Garnish with dried basil , oregano and chilli flakes . Serve hot with grated cheese.

Nutella sandwich curl buns Dough recipe:

Ingredients

2 cups all-purpose flour¾ cup warm milk1 tsp. instant yeastpinch of baking powder

½ tsp. sugar1 tsp. salt1 egg, lightly beaten and divided in half1 tbsp. melted butter2 tbsp. oil1 tbsp. milk powder

Instructions

Sieve the flour, then add milk powder, baking powder, sugar, yeast and salt. Then add the oil, butter and half the egg (reserve the other half for brushing the bread later) and mix together. Now add the milk gradually whilst kneading. You might not need it all, so add it sparingly until your dough is nice and soft. If more milk is needed to get a soft dough consistency, warm a litte more and use. Knead for a good 8-10 minutes. The more you knead the softer the bread results will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

STEP 1 & 2 - Divide the dough into 2 equal sections. Start rolling each one into an oval/rectangular shape, about quarter inch or less thickness.

Step 3 - apply Nutella all around one rectangle evenly . Cover with the other rectangle and sandwich them together .

Step 4 - cut the sandwich into equal strips about 1/4 inch each . Twist each strip to get a curl and roll into a circle . Do the same with all the strips .

Step 5 - keep covered with a wet damp cloth for 30 minutes . Brush with the remaining egg all around the surface of the buns . Preheat an oven to 180 degree Celsius and bake for 20 - 30 minutes until the buns are cooked through and has a golden colour .

Step 6 - remove from oven and brush with melted butter . And keep covered in a damp wet cloth until needed to be served . Serve hot , warm or at room temperature .

Indo - Chinese batter fried chicken

Ingredients :

Boneless chicken cubes - 1/2 kg , Egg -1 , Ginger - 1 inch piece ,

Green chillies -6to 8 , Small onions - 1 hand full , Garlic - 4 to 5 flakes , Vinegar - 1/4 teaspoon , Chick pea flour - 2 tablespoons , Rice flour - 2 tablespoons , Corn flour - 2 tablespoons Salt - to taste , Lime juice - 1 teaspoon , Ajinomoto - a pinch ( optional ) Oil - to deep fry .

Method : Blitz small onion , green chillies , ginger and garlic to a coarse mixture . Make sure not to grind to a paste . Mix along with all the other ingredients except for oil to deep fry to a thick consistency batter .taste and adjust . Set aside and marinate for 2 hours or more . ( I marinated in the morning by 10 and deep fried in the evening for tea ) . Heat oil in a deep vessel and drop the chicken pieces along with the batter coated all around . Once the chicken pieces pop up to the surface . lower the flame to medium and Fry to a light golden colour and crisp . Make sure not to burn the chicken pieces as we need a white coloured crisp batter fried chicken . Drain and serve hot with tomato sauce and hot tea or as aside dish for lunch or dinner .

* the same recipe can be followed and done by substituting prawns for chicken .

Fish curry nellai style

Ingredients to be ground to a smooth paste :

Coriander powder -3 tablespoons full , Red chilli powder - 2 1/2 tablespoons full , Turmeric powder - 1/4 teaspoon , Cumin powder - 1 teaspoon

Grind all the above mentioned ingredients together to get a smooth masala paste .

Coconut -1/4 cup .

Grind coconut separately to a smooth paste .

Other ingredients : Cleaned fish -1/2 kg , Small onions - 1 1/4 hands + 6-7 to season chopped into two , Tomatoes -2 medium sized chopped ( my mother- in - law just squeezes the whole tomatoes into the tamarin water ) , Green chillies - 2-4 slit ,

Tamarind - lemon size ball , soaked in 1 cups of water and pulp squeezed and strained , Salt - to taste , Sesame oil ( gingely oil /nalla ennai ) -1/4 cup , Fenugreek seeds - 1 teaspoon , Cumin seeds -1 teaspoon , Curry leaves - 1 strand .

Method : Mix tamarin pulp water , ground masala paste , salt to taste , chopped small onions 6-7 , tomatoes and green chillies together . Add 2 cups of water and mix well . Taste and adjust . Heat sesame oil in a heavy bottomed board vessel . Add fenugreek seeds , cumin seeds , chopped onions and curry leaves . Once the fenugreek seeds crackle And small onions are brown and crisp , Pour the tamarind masala water base . Cover and Bring to boil . Once the raw smell has gone and the green chillies are boiled and changes its colour . Add the cleaned fish pieces . Cook on medium heat for 5 minutes by just rotating the vessel once in a while making sure the gravy coats and covers all the fish in the curry . ( do not use a spatula to toss or mix the fish into the curry as the fish pieces might break ) . Dilute the coconut paste with little water . Pour into the curry and mix well . Lower the flame and cook further for another 4-5 minutes until oil separates and floats on top . Remove from heat and serve hot with white boiled rice , iddli , dosa , appam , chappathi ...Cornflakes fish

Ingredients : Bone less fish -1/4 kg cut into thin board slices , Chilli powder -1/2 teaspoon full , Turmeric powder - 1/4 teaspoon , Curd -1 tablespoon ,Salt - to taste , Curry leaves - 5 chopped , Mustard seeds -1/4 teaspoon , Green chillies -1 big chopped into tiny bits , Oil -1 teaspoon + to deep fry , Cornflakes -3 heaped cups Corn flour -1 1/2 tablespoon , Maida -1 1/2 tablespoon .

Method : Heat 1 teaspoon of oil . add mustard seeds , green chillies and curry leaves . once they splutter . cool . Marinate cleaned fish in curd , chilli powder , salt , turmeric powder and the spluttered ingredients . Toss well and set aside for half an hour . Make a batter with cornflour , maida and salt to taste of thick consistency like bajji batter . Dip each slice of marinated fish in this batter and press towards the cornflakes placed on tray . Do the same turning the fish over . Follow and do the same to all the remaining fish pieces . ( I follow till this point and refrigerate the cornflakes coated fish pieces and fry when ever required ) heat oil to deep fry . Lower the flame to medium heat and deep fry 6 pieces at a time for one minute on each side of the fish To golden brown . Make sure not to burn the cornflakes . Drain and serve hot with any dip of your choice . I

love it with garlic mayonnaise .

* incase you want to fry the fish next day , substitute curd with lime juice *

Tangy Prawn gravy : 

Ingredients ; 

Prawns - 1 kg , Tomato - 2 chopped , Onions - 2 chopped , Green chillies - 3 slit , Ginger garlic paste - 1 teaspoon each , Red chillies - 5to 8 , ( or to taste ) Cloves -2, Tamarind pulp - 1/4 teaspoon , Pepper powder -1/4 teaspoon , Cumin powder - 1/2 teaspoon , Curry leaves - few , Coriander leaved - few chopped , Vinegar - 1 tablespoon , Salt - to taste , Coconut oil - 4 tablespoons , Sugar - 2 pinches . Method : 

Grind ginger garlic paste , red chillies , tamarind pulp , cumin powder , pepper powder and vinegar together to a smooth paste . Marinate the cleaned prawns with the ground masala and salt to taste . Heat oil , add curry leaves , cloves , onions and fry to brown . Top with tomato and green chillies . Fry till it gets to a gravy consistency . Add the marinated prawns and Toss well . pressure cook for one whistle adding 1/4 cup water . Simmer and let the oil separate . Add the sugar and toss well , This helps to balance the sourness of the dish .taste and adjust seasoning . Garnish with chopped coriander leaves and serve hot .

 Kaalaan 

Ingredients to marinate : Maida - 1 1/2 cup , Cornflour - 1 1/2 cup , Ginger garlic paste - 1/4 teaspoon each , Red food colour - little , Salt - to taste , Cabbage - 2 cups finely chopped , ( it's used to substitute mushroom in an economic way by the street food stalls , you can add mushrooms instead ) Mushroom - 1 cup chopped , Chilli powder -1 teaspoon , Oil - to deep fry . 

Marinate all the above mentioned ingredients except for oil together and set aside for 1/2 an hour . Heat oil to deep fry . Deep fry the marinated masala dropping 1/4 teaspoon full into hot oil . Deep fry to crisp , drain and set aside in an air tight container . 

Ingredients for the stock : Bay leaf - 2 , 

Coriander seeds - 2 tablespoons crushed , Cinnamon -1 inch piece , Black pepper -1 tablespoon Cardamom -3 , Clove -4 , Cumin seeds -2 tablespoons , Fennel seeds -2 tablespoons , Nutmeg powder - a pinch , Water -4 cups , Onion -1 big chopped , Ginger garlic paste -1/4 teaspoon , Salt - to taste , Garam masala powder - 1 teaspoon . 

Mix all the above ingredients together in a heavy bottomed vessel and bring to boil for 4 minutes , then simmer for 10 minutes . Strain and set side covered . ( can store this stock in the refrigerator up to a week and use ) 

How to proceed ;Oil -1 tablespoon , Chilli powder -1 teaspoon , Garam masala -1/4 teaspoon . 

Follow these steps just before you want to serve . You do this in advance the Kalaan gets soggy and does not taste good . 

Crush the fried Kalaan . Heat oil in a kadai . Add chilli powder and garam masala powder . Tip in the crushed Kalaan and toss well . Pour the strained stock and keep stirring on high flame until it gets to a thick saucy consistency just coating around the Kalaan . Remove immediately and serve piping hot garnished with finely chopped onions , green chillies and coriander leaves . 

 Simple curry leaf chicken Ingredients for marination:Chicken- ½ kgKashmiri chilli powder-2 tspSalt- to tasteCurd- ½ cupOther Ingredients:Green chilli - 1/3 cup(sliced round)Curry leaves- ½ cupButter- 50gMethod:1. Marinate chicken with all marinate ingredients for 2 hours and keep it in fridge for another 2 hours(not compulsory)2. Cook this marinated chicken in low flame until done and keep it aside3. In a frying pan melt butter; to this add curry leaves and green chillies. Cook for 2-3 mins until a lovely aroma comes.4. Add this curry leaf-green chilly mixture to the cooked chicken and close with a lid.5. Mix well after 10 mins and serve hot.

 Mutton cashew pops : 

Ingredients : 

Boneless Mutton/ beef - 1/4 kg , cut into tiny pieces Ginger -1/4 inch piece , Green chillies -6 or to taste Mint leaves -1 teaspoon , Coriander leaved - 2 teaspoon with stem , Chilli powder - a huge pinch , Black salt - a pinch , Salt - to taste , Curd -1 1/2 tablespoons , Cashew nuts - 8 to 10 , Oil - to deep fry , Egg whites -2 , Tooth pick . 

Method : 

Grind ginger , green chillies , mint leaves , coriander leaves , chilli powder , salt , black salt , curd and cashew nuts together to a smooth paste . Taste and adjust the masala paste . Marinate mutton / beef pieces in this light green masala for 2 hours . Pressure cook without water for 1-2 whistles . ( I pressure cook for one whistle and check if the meat is cooked , if not I pressure cook again for another one whistle .) reduce the cooked meat to a dry consistency until the thick masala coats the meat cubes well . Poke each cooked meat piece with a tooth pick . ( Usually i prep until till stage and leave them in the fridge and proceed when required just before serving. ) Beat egg whites with salt and pepper to taste . Heat oil to deep fry . Dip each tooth pick meat piece into the egg white dip and deep fry to crisp and golden for 1-1 1/2minutes . Can fry 10 -12 tooth pick meat pieces at a time . Drain and serve hot with the tooth pick along with tomato sauce or any dip of your choice .

 Mauritian Methi mutton 

Ingredients : 

Fresh Fenugreek leaves - 1 1/2 cups ( leaves alone) , Mutton - 1/2 kg , Tomatoes -3 medium sized chopped , Oil -4 tablespoons , Salt - to taste , Turmeric powder - 1/4 teaspoon , Red chilli powder - 1/2 teaspoon , Ginger garlic paste -1/2 teaspoon each , Cumin powder - 1/2 teaspoon , Garam masala powder - 1/4 teaspoon , Onion paste - 3 tablespoons , Fried onions - 4 tablespoons , Curd - 1/2 cup , White Sesame seeds -2 tablespoons , Poppy seeds - 1 tablespoon Water -1 cup . 

Method : 

Grind sesame seeds and poppy seeds together to a smooth paste and set aside . In a pressure cooker mix meat with all the ingredients except for the ground paste and pressure cook on low heat for twenty minutes or until the meat is cooked through . Then add the ground masala and mix well . Being to boil . Check and adjust seasoning . Serve hot as a side dish for roti , naan , chapathis , pulaos or white boiled rice . 

Notes : 

* the same recipe can be followed by using chicken also . *

Vendakai paal Kari

Ingredients :

Tender small ladies finger - 1/4 kg cut into finger size , First coconut milk thick extract - 1 /2 cup , Second coconut milk thin extract - 1/2 cup , Small onions - one hand full chopped , Tomato - 1 big chopped , Green chillies -2 slit , Coconut oil -1 tablespoon , Cumin seeds -1/2 teaspoon , Curry leaves - few , Chilli powder -1/4 teaspoon , Turmeric powder -a pinch , Salt - to taste .

Method :

Heat coconut oil in a non - stick pan . Add cumin seeds and curry leaves . Once they crackle add small onions , green chillies and ladies finger . Sauté until the ladies finger changes colour and gets dry without being sticky . Add the tomato and sauté until it lets out all its juices and gets to a mushy pulp . Add salt , chilli powder and turmeric powder . Mix well adding thin second extract of the coconut . Cover and cook the ladies finger . Once cooked and the thin extract has evaporated , add the thick first extract of the coconut . Simmer and let the coconut milk infuse into the ladies finger for a few minutes and when oil separates , remove from heat and serve hot as a side dish with white rice or chapatis .

Notes ;

* wash the ladies finger whole . Pat dry with a napkin . Then cut and use . In case the ladies finger are wet , it tends to get sticky and mushy .

You can do the same with French beans , drum sticks and potato fingers . ( use fennel seeds instead of cumin seeds with drum stick and potatoes .) *

Makes about 24 idlies

What you'll need

1. Raw Rice – 2 cup* (see notes)2. Urad Dal – 1 cup3. Black Pepper – 1 tsp4. Cumin Seeds – 1 tsp5. Dry Ginger Powder – ½ tsp6. Ghee/Melted Butter – 1 tbsp7. Salt to taste

Method

1. Soak the rice and dal for 3 to 4 hours.2. In the Mixie jar or add the black pepper and cumin seeds and add the rice

and urad dal little by little and grind to idli batter consistency by adding water.

3. Allow this to ferment for 8 to 24 hours, depending on the place and weather conditions. It took 24 hours for me. The batter should rise well just like idli batter.

4. Before making the idlis, add the dry ginger powder and ghee/butter and mix well.

5. Grease idli mould, pour a ladle of batter in each groove.6. Steam for 10 to 12 minutes or until a toothpick inserted comes out clean.7. Serve immediately with chutney and sambar.

Carrot Chutney Sandwiches

Channel: FoodFood-Sirf 30 Minute

Rating:          

 

Carrot-mayonnaise and paneer-green chutney help make these sandwiches colourful.

Cooking Time: 10-15 minutes

Servings: 4Preparation Time: 10-15 minutes

 Category: Veg

Print this Recipe

Add to Favourites

  23  7  7  0 

Ingredients

• Carrots,grated 1 cup• Green chutney 4 tablespoons• White bread slices 12• Salt to taste• Eggless mayonnaise 2 tablespoons• Paneer (cottage cheese),grated 1 cupMethod Mix carrots and salt in a bowl. Add mayonnaise and mix well. Mix cottage cheese and salt in another bowl and mash well. Add green chutney and mix.

Take 3 bread slices for each sandwich. On one slice spread carrot filling, cover it with second slice and spread cottage cheese-green chutney mixture on it. Top it up with third bread slice. Press gently. Trim the sides of each sandwich and cut it into two pieces and serve

3 colour staked up pepper sandwich

Ingredients :

White Bread slices - 4 large , (cut into bite size cubes ) Cheese slice -2 cut into bite size cubes equal to the bread cubes ( optional ) , Salt - to taste , Omelet - made with one beaten egg and cut into even bite size cubes like the bread , Capsicum - green , yellow and red -1 each cut into even size cubes equal to the bread bite size

cubes , Vinegar -1/4 teaspoons , Sugar -1/4 teaspoon , Mayonnaise - 2 tablespoons . Tomato sauce -2 tablespoons , Olives or cherries - to garnish , Tooth pick - to serve .

Ingredients for the green pesto :

olive oil -2 tablespoons , garlic - 2 flakes , fresh basil leaves ( tulsi leaves ) - 5 , Coriander leaves - 1/4 cup Parmesan cheese- 2 tablespoon , Green chillies - 2 or to taste , pine nuts -1 tablespoons , butter-1 tablespoon , Salt and pepper- to taste ,

To make the pesto , Grind all the ingredients together in a food processor to a chunky texture and set aside .

Marinate the red , yellow and green capsicums / pepper cubes in vinegar, sugar and salt to taste and Set aside .

Mix mayonnaise and tomato sauce together and set aside .

To assemble the sandwich :

Toast bread slices in butter to a golden brown colour . Spread the green pesto on one side of a toasted bread cube . Place a piece of omelet cube , top with cheese slice cube , place green capsicum cube over and place another slice of toasted bread with tomato mayonnaise applied side facing towards the green capsicum .

Top with pesto on the other side of the bread cube , place with yellow pepper cube , omelet cube and cheese slice cube . Then place a bread slice applied with tomato mayonnaise applied side facing down towards the yellow capsicum , apply green pesto over , top with omelet cube , cheese slice cube and do the same by repeating the layer with red capsicum slice . Making sure bread is the final layer . Insert a tooth pick and top the tooth pick with whole olive or cherrie and serve .

Notes :

You can use mint chutney mixed with mayonnaise instead of green pesto sauce .

Vegetarians avoid the omelet and you get the veggie version .

Ingredients and Method to make Carrot chutney1 medium onion cut fine1 small tomato cut fine4 medium carrots cut into small pieces (yielded approx 1 and 1/2 cups of cut pieces of carrots)salt to taste1 and 1/2 tbsp lemon juice (or to taste)

1 tbsp oil3/4 tsp cumin seeds2 Thai or Indian variety green chilies (or to taste)2 whole dry red chilies (or to taste) 1 inch piece of ginger minced = 1/2 tsp minced ginger1/2 tsp minced garlic

Heat oil in a medium sized heavy bottom pan on medium heat. Add cumin seeds to it, when the seeds begin to sizzle add onions and stir until the onions are cooked and become transparent. Add ginger and garlic and stir a few times.

Add green chilies and red chilies and stir a few times. Add tomatoes and stir until the tomatoes are soft and mushy.

Add carrots, salt to taste and sprinkle a little water, cover with a lid and allow the carrots to cook until soft. Stir a few times in between to ensure even cooking. When the carrots are cooked, remove from heat and allow to cool.The copyright of this content belongs to Veginspirations.com

Puree this mixture until smooth. Add lemon juice to taste and mix well.

Serve this chutney with any kind of Rotis/ chapathis/ phulkas (Indian flat bread) or with any kind of dosai / idli or with some raw veggies or use it in a wrap or a sandwich. This time I used it in a sandwich and was blown away by how awesome it tasted in a sandwich, plan to make it more often to go with my sandwiches:)

Savoury Bread mixture

Bread slices -14 chopped into tiny bits ,

onion-3 big chopped , green chillies- 3 minced , curry leaves- few minced, coriander leaves - 2 table spoons - chopped, ginger- 1/4 inch piece grated , tomato -1 small chopped , chilli powder - 1/4tea spoon , salt - to taste , garam masala powder - 1/4 tea spoon , pepper powder - 1/4 Tea spoon , oil - 4 table spoons , egg- 2 ( seasoned with salt n pepper and scrambled ) , bone less chicken - 4 table spoon (cooked and shredded ) Chopped and Boiled ,mixed veggies - carrots , green peas , cabbage , cauliflower , beans , capsicum - 1 cup , lime - 1/2 - a squeez .

Method; heat oil in a non stick kadai . Add onion and sauté till translucent . Top with green chillies , tomato, curry leaves , half of coriander leaves and ginger . Stir for a minute . Add chilli powder , salt to taste , pepper powder , garam masala powder , chicken And chopped boiled veggies .Mix well . Add the chopped bread and toss well on medium heat for five minutes until all the flavours infuse together . Finally add a squeez of lime , coriander leaves and scrambled eggs . Mix well . Taste and adjust . Serve hot wit onion raitha or tomato sauce .

Notes :

*Vegetarians avoid the chicken and egg ... Add one more cup of mixed veggies instead .

This dish is apt for packed lunches to office , school and picnics ..

Can do the same with minced mutton , left over chicken curry , prawn masala , mutton gravy ... *

Falooda

Ingredients:

Chilled Milk - 2 cups, Sugar - to taste , Vermicelli - one hand full boiled , Rose Syrup or rooh afzah - 2to 3 tablespoons , Basil seeds ( sabza vethai in Tamil ) - 1 tablespoons soaked in water , Vanilla icecream / kulfi - 1 to 2 scoops for each glass jelly - any flavour , cut in to small cubes.( I usually use a combination of 3 colours and flavours ) , Cashew nuts - 3 tablespoons chopped , Pistachio - 3 tablespoons chopped , Almonds - blanched , skin peeled and chopped - 3 tablespoons .

Method:

Chill the cooked vermicelli by placing it in the refrigerator until needed . Soak the basil seeds in water for abt 45 min, they will puff up and double in size.then boil them for 5 minutes and drain.In a tall glass add cooked chilled vermicelli , basil seeds and rose syrup / rooh afzah . Mix sugar to taste with chilled milk and mix well until sugar has dissolved completely . Place an inverted tablespoon or dessert spoon at a 45º angle over the falooda glass and pour the milk over the spoon. The milk will slide gently to form a layer over the syrup and won’t get mixed with the bottom layer.garnish with jelly cubes and nuts. top it with a scoop of vanilla ice cream / kulfi and Serve chilled .

Notes :

* make jelly as per packet instructions and use .

I personally prefer kulfi to ice cream to be added to the falooda as it gives an authentic Indian touch to the dish .

You could serve the falooda on a small plate by placing the kulfi first , topped with vermicelli , rose syrup , basil seeds and garnished with nuts and jelly . Omit the milk here . *

Ingredients : eggs -2 , milk maid - 1 tin ( condensed milk ) , 1 tin of milk ( measure with the condensed milk tin ) , vanilla essence - 1 tea spoon For caramel : sugar - 5 table spoons , water - 1 table spoon . Method : heat a pan withsugar and water . Caramelise the sugar till golden brown . Take away from heat and pour into the desired pudding dish .(can make individual cups or all at once ) keep aside for five minutes for the caramel to cool and set . Blend together all the other ingredients well . Pour over the set caramel and double boil with a lid . Usually I use a pressure cooker and double with the weight on for 3 whistles . Can use a rice cooker as well .take out and keep aside to cool . When in room temperature keep in refrigaratore to cool . Take out and cut the edges with a knife and turn over a flat plate or dish . Cut and servVe. Ya

Bengal gram vada - 6 to 8 , onion - 3 sliced , ginger 1/2 inch piece crushed , garlic - 3 flakes crushed , red chilli powder - 1 tea spoon , green chillies - 2 chopped , fennel powder 1/2 tea spoon , garam masala powder - 1/4 tea spoon , roasted Bengalgram dal -1 tea spoon powdered , tomato - 3 big ( blanched , peeled and ground ) , oil - 3 table spoon . Turmeric powder - 1/4 tea spoon , salt - to taste , sugar -1/4 tea spoon , coriander leaves - few chopped to garnish .

Heat oil , fry the onions , ginger and garlic to brown . Top with chilli powder , green chillies , fennel powder , garam masala powder , Bengal gram powder . Fry till oil separates . Mix in the ground tomatoes and fry till oil floats on top . Pour 3 cups of water adding salt and sugar . Boil

till raw smell has gone . Then add the Bengal gram vadas half whole and half crushed . Boil for a few minutes . If the gravy is to thick add water to get a thick following consistency . Taste and adjust . Garnish with coriander leaves and serve hot with idli and dosa .