RED RICE MILLET NOODLES

 INGREDIENTS:-

1. Red rice noodles     1 packet
2. Water                       5 cups
3. Salt                          2 tsp
4. Turmeric                  1 tsp
5. Chilly powder          1 tsp
6. Garam masala          1 tsp
7. Onion                       2 nos
8. Tomatoes                  5 nos
9. Ginger-garlic paste   1 tsp
10. Green chilies             5
11. Coriander leaves       handful
12. Oil                            3 tbsp

METHOD:-

• Boil water add noodles, cook for 3 minutes, drain water and cool it.
• Cut onion, green chilies, and grind tomatoes.
• Heat oil, saute onion, green chilies, for a minute.
• Add ginger-garlic paste fry till good aroma comes up on low heat.
• Add tomato paste, chilly powder, salt, and garam masala.
• Close a lid and cook for 3 minutes or till oil separates.
• Add the boiled noodles and fry, mix well.
• Garnish with coriander leaves and serve hot with egg white omelette.

CHETTINAD CHICKEN GRAVY

INGREDIENTS:-

1. Chicken                1 kg

FOR GRINDING:-

1. Cardamom             4
2. Cinnamon              1"
3. Cloves                    5
4. Kalpasi                   1"
5. Curry leaves           handful
6. Ginger                    2"
7. Garlic                     10
8. Fennel seeds           1tsp
9. Cumin seeds           1 tsp
10. Coriander seeds      1 tbsp
11. Red chilies             20
12. Pepper corns           1 tsp
13. Poppy seeds            1 tbsp
14. Coconut                   1 cup
15. Small onion             1 cup
16. Cashewnuts             20
17. Roasted gram          3 tbsp
18. Oil                           2 tbsp

• Fry the above ingredients in oil and grind to a smooth paste.

FOR GRAVY:-

INGREDIENTS:-

1. Oil                                 1 cup
2. Bay leaf                         1 big
3. Star Anise                      2
4. Cinnamon                      1"
5. Cloves                            5
6. Cardamom                     4
7. Marati moggu                2[dagadphull]
8. Fennel seeds                  1 tsp
9. Small onion                   1 cup
10. Curry leaves                   handful
11. Ginger-garlic paste         2 tsp
12. Tomatoes                        4 nos
13. Turmeric powder             1/4 tsp
14. Chilly powder                  2 tsp
15. Coriander powder            1 tbsp
16. Garam masala powder     1 tsp
17. Salt                                   4 tsp
18. Coriander leaves              handful

METHOD:-

• Wash chicken and drain water completely.
• Cut onion, tomatoes, and coriander leaves.
• Heat oil in a kadai, splutter fennel seeds, add marati moggu, cinnamon, star anise, kalpasi, cardamom, and cloves.
• Add onion, and curry leaves, ginger-garlic paste and saute well.
• Add tomatoes and fry and cook until mashed.
• Add garam masala powder, chilly powder, coriander powder, salt and ground masala.
• Cook till the raw flovour is gone.
• Add chicken and cook slowly till tender on low heat for 45 minutes.
• Garnish with coriander leaves, serve with chapati, idly, dosa.

GREEN LEMON TEA

INGREDIENTS:-

1. Organic tea leaves    1 tsp
2. Water                        1 cup
3. Sugar                        1 tsp[opt]
4. Lemon juice              1 tsp

METHOD:-

• Boil water, tea leaves for 1 minute.
• Add lemon, sugar in cup.
• Pour the tea water into the cup.
• Mix and serve.
  

AMUL DARK CHOCOLATE COFFEE

INGREDIENTS:-

1. Milk                    1 cup
2. Water                   1/4 cup
3. Sugar                   1 tsp
4. Coffee powders   1 tsp
5. Chocolate             1/2 tsp 

METHOD:-

• Boil milk with chocolate, and sugar for a minute.
  
• Melt chocolate, add coffee powder in a serving cup.
• Pour the milk and mix. Serve with grated chocolate on top

SALEM MUTTON BIRYANI

INGREDIENTS:-

1. Mutton                 1 kg or 5 cups 
2. Biryani rice          1 kg
3. Onion                   5 nos
4. Tomatoes             5 nos
5. Mint                     1 small bunch
6. Green chilies       25
7. Turmeric             1 tsp
8. Ghee                    5 tbsp
9. Oil                        1 cup
10. Water                   9 1/2 cups
11. Lemon                 2 nos

FOR SEASONING:-

1. Bay leaves             5
2. Cinnamon             5"
3. Cloves                   25
4. Cardamom            20
5. Marati moggu       25
6. Star Anise             5 whole
7. Kalpaasi                1"

FOR GRINDING:-

1. Garlic                  30 pods[ 60 gms]
2. Ginger                 5 " [ 40 gms]

METHOD:-

• Wash mutton and drain the water, wash and soak the rice.
• Slice onion, cut tomatoes, clean and wash mint leaves.
• Grind ginger, garlic to a smooth paste. Squeee lemon and extract juice.
• Heat oil in a cooker, add oil, fry the seasoning, then add green chilies and close the lid for few seconds. The chilies splutter, its safe to close the lid, and changes its color,
• Add turmeric and saute onion until light brown in color.
• Add ginger, garlic paste aand fry until good aroma comes out.
• Add tomatoes and close the lid and cook.
• Mash tomatoes and add motton, salt, mint leaves and fry.
• Cook and mix well the mutton and add water, lemon and stir.
• Close the lid and cook for 3 whistles, wait until the pressure to settle down.
• Open the lid, add rice and ghee, mix and cook for 3 whistles on high heat.
• Cool for another 15 minutes and mix well.
• Serve with boiled eggs and gravy.

BIRYANI OMELETTE

INGREDIENTS:-

1. Biryani           1 cup
2. Eggs               3
3. Oil                  1 tbsp

METHOD:-

• Beat eggs, pick and discard masalas in biryani.
• Mix biryani in beaten eggs.
• Heat tawa, brush oil and pour a ladleful.
• Fry on both sides and serve with tomato sauce.
  

BRINJAL, POTATO AVIAL

 INGREDIENTS:-

1. Brinjal                  10
2. Potato                   5
3. Onion                   1 big
4. Tomatoes             2 big
5. Salt                      3 tsp
6. Turmeric             1 tsp
7. Water                  4 cups
8. Oil                       for frying

FOR GRINDING:-

1. Coconut               1/2 cup
2. Cashew nuts         15
3. Poppy seeds         1 tsp
4. Garlic                   20
5. Ginger                  1"
6. Small onion          15
7. Ani seeds              1 tsp
8. Jeera                      1 tsp
9. Green chilies         10
10. Cinnamon             1"
11. Cloves                   5
12. Cardamom            4

FOR SEASONING:-

1. Oil                         3 tbsp
2. Cinnamon             1"
3. Cloves                   5
4. Star anise              1
5. Ani seeds              1 tsp
6. Jeera                      1 tsp
7. Curry leaves          little
8. Red chilies            5

METHOD:-

1. Cube onion, and potaotes, cut brinjal lenght wise, and soak in water.
2. Cut tomatoes, Grind masala to a smooth paste.
3. Heat oil and fry potatoes, and brinjal till crisp, separately and keep it aside.
4. Heat 3 tbsp of oil in a kadai, add seasonings and fry.
5. Add onion and fry for a minute, add tomatoes and cook on a low heat.
6. Mash tomatoes and add masala paste, add fried potatoes and brinjal.
7. Add turmeric, salt and water and mix well.
8. Bring to boil once and reduce the flame and cook for 10 minutes.
9. Stir in between, cook until thick and till gravy consistency.
10. Serve with rice, appam, dosa.

RAGI APPAM DOSA

INGREDIENTS:-

1. Ragi flour                 1 cup
2. Cooked rice              1/2 cup
3. Coconut                    1/4 cup
4. Curd                          1/4 cup
5. Salt                            1 tsp
6. Water                        1 cup
7. Baking powder         1/2 tsp 

METHOD:-

• Mix ragi flour with water with out lumps.                                 
• Grind coconut, salt, rice, curd, to a smooth paste.
• Add the ground paste to the ragi mix.
• Soak for 1 hour, add baking powder just before 10 minutes.
• The batter looks frothy and smooth.
• Heat tawa, brush with oil, pour a laddleful batter, do not spread.
• Close a lid and fry on low heat. 
• Serve hot with chutney, sambar.

PINEAPPLE WINE

 INGREDIENTS:-

1. Pineapple                 1 medium
2. Water                        3 cups
3. Sugar                        3 cups[optional]
4. Instant yeast             1 pinch
5. Egg white                 1

METHOD:-

• Cut piineapple into pieces, and grind it.
• Beat egg white, take a glass bowl or stainless steel bowl.
• Add pineapple, egg white, sugar.
• Warm water, add it to pineapple, and add yeast and mix well.
• Leave for three days. Strain and bottle.
• Use it after 10 days.

WHEAT ROTI

INGREDIENTS:-

1. Wheat flour           2 cups
2. Salt                        2 tsp
3. Water                     4 cups or more
4. Oil or Ghee           for brushing

FOR SEASONING:-

1. Onion                   2
2. Green chilies        6
3. Curry leaves         few
4. Coriander leaves   handful
5. Mustard seeds       1 tsp
6. Urad dhal              1 tsp
7. Bengal gram dhal  1 tsp
8. Oil                          2 tbsp

METHOD:-

• Mix wheat flour, salt and water to a smooth paste.
• Add more water if it is thick, it should be dropping consistency.
• Otherwise the roti will be thick and cannot spread easily.
• Slice onion, cut green chilies, curry leaves, coriander leaves to small pieces.
• Heat oil, splutter mustard seeds, fry dhal and add the cut ingredients, except coriander leaves.
• Fry onion till light brown and add to the dough and mix.
• Use a laddle to mix, and add coriander leaves.
• Keep water in a bowl, heat tawa, take handful of dough, and drop on tawa.
• Dip the fingers in water and spread slowly in circular motion.
• Don't put the fingers deep and touch tawa, take out the excess dough.
• Dip the fingers frequently in the water. 
• Add oil to the roti and roast on both sides till crisp.
• Serve with scrambled eggs and potato egg gravy.

MOONG DHAL FRY

INGREDIENTS:

1. Whole green gram   1 cup
   
2. Oil                             for frying
3. Salt                            1/2 tsp
4. Chilly powder            1/2 tsp

METHOD:-

• Wash and Soak green gram for 8 hours.
• Drain the water completely, wash once.
• Drain in a colander for 1 hour.
• Then spread on a cloth till it dries up.
• Heat oil to a medium hot, put handful of green gram.
• Do not stir, the cooked gram comes up.
• There will be no bubbles, and no noise.
• Drain the gram from oil, and put it in a colander for sometime.
• Transfer to tissue or news paper to remove excess oil.
• Sprinkle salt and chilly powder and mix well.
• Serve hot with tea or coffee.

POPPY SEEDS HALWA

 INGREDIENTS:-

1. Poppy seeds        1 cup        
2. Milk                    3 cups
3. Sugar                  3 cups OR
4. Jaggery               3 cups powder
5. Ghee                   1 tbsp

METHOD- 

PRESSURE COOK METHOD:-

• Grind poppy seeds adding 2 cups of milk to a smooth paste.
• In a pressure pan add the ground paste, milk and mix well.
• Cook for 3 whistles on high heat, let the pressure settle down.
• Open and add sugar, or jaggery, and mix for a minute.
• Again close the lid and pressure cook for 2 whistles on low heat.
• Open and mix and cook until the moisture evaporates.
• Close a lid if the halwa spills out. When halwa do not stick to the pan, then it is ready
• Add ghee and mix well, halwa looks to a coarse paste.
• Serve cold, it tastes good when it is cool.

KADAI METHOD:-

• Take a heavy bottemed kadai and add ground paste, milk, and mix.
• Bring to boil once, stirring continuously, reduce the flame.
• Close a lid and cook, stir in between. It will take 15 minutes to cook.
• Open and stir after 5 minutes once, let the milk evaporates.
• Add sugar, or jaggery, and mix, again close the lid and cook.
• Because the liquid of poppy seeds spill on hands.
• So you have to close the lid, the halwa changes its color.
• Looks to a coarse paste, add ghee and mix.
• When the halwa do not stick to the kadai, then it is ready.
• Serve cold, it tastes good when it is cool.

POTATO EGG GRAVY

 INGREDIENTS:-

1. Boiled potato             4
2. Boiled eggs                2
3. Onion                         1
4. Coriander leaves        handful
5. Kasuri methi              little
6. Chilly powder            1 tbsp
7. Dhania                        1 tbsp
8. Cumin powder           1 tsp
9. Garam masala            1 tsp
10. Salt                             3 tsp
11. Oil                              3 tbsp
12. Butter                         1 tbsp
13. Orange color              a pinch
14. Maida                        1 tsp

FOR GRINDING :-

1. Tomatoes                  3
2. Garlic                       10
3. Ginger                      1"
4. Cashew nuts             20
5. Cinnamon                 1"
6. Cloves                      5
7. Cardamom               3
8. Water                       5 cups

METHOD:-

• Boil water and pressure cook tomatoes, cashew nuts, spices, ginger, and garlic.
• Cook for 3 whistles, cool down the boiled tomatoes and masala.
• Remove the skin of tomatoes, and grind with other ingredients to a smooth paste.
• Cut onion to small pieces, cut coriander leaves and halve potatoes.
• Heat oil in a kadai, add onion, saute and brown, add potatoes and fry a minute
• Add masala paste, chilly powder, dhania, cumin and garam masala.
• Add salt, and cooked water, bring to boil once and reduce the flame.
•  Mix maida flour, orange color in little water and add to the gravy.
• Mix well and add kasuri methi, coriander leaves.
• Cook for 5 minutes, stir in between.
• Finally grate egg on top and serve with chapati, roti.