Ridge gourd [ peerkkangai, torai ] kootu

Ingredients :

• Ridge gourd [ peerkkangai ] - 2 [ peel the skin and cut into small pieces ]
• Toovar dal - 1 / 2 cup [boiled and mashed ]
• Green chillies - 2 to 3[ slit ]
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Lemon juice - 2 tsp
• Curry leaves - little
• Besan [ kadalai mavu ] - 1 table spoon

For seasoning  :

• Mustard seeds - 1 / 2 sp
• Asafoetida - 1 / 4 tsp
• Oil - 1 tsp

Method :

Take one deep bottom kadai. Heat oil, add mustard seeds. When it crackles add asafoetida, then add cut ridge gourd along with green chillies. Mix well. Add salt and turmeric powder. Pour 1 / 2 glass of water. allow to boil till the subji become soft. Then add the boiled dal, cook for 5 minutes more. If you feel it is watery  mix besan to that   [ disolved in water. ] Simmer for 5 mts. When the kootu becomes thick add the lemon juice. Mix well and remove from the gas. Garnish with curry leaves. Serve with roti and sambhar rice.

Tandoori paneer

Ingredients - :

• Paneer - 250 gms.
• Dhania powder - 1 tbl. sp.
• Jeera powder - 1 tsp
• Tomato sauce or ketchup - 2 tbl. sps.
• Garam masala powder - 1 / 2 tsp
• Red chilli powder - 1 tsp
• Salt - 1 / 2 tsp
• Oil - for frying

Method :

Cut paneer into small pieces.Mix dhania powder, jeera powder, salt, chilli powder and garam masala powder with tomato ketchup. Apply this paste to paneer pieces on all the sides to cover it properly and allow to marinate for 1 / 2 an hour. Preheat the oven for 20 mintues in high mode till the light turns off. Then heat 2 table spoons of oil in the pan and arrange paneer pieces on top of that. When it turns golden, turn it over gently and allow to fry till all the sides are fried evenly to golden brown colour. Serve hot as an evening snack.

Easy katta meeta mango ginger garlic pickle

Ingredients :

• Raw mango big - 2 to 3 [ cut into pieces ]
• Tamarind paste - 2 table spoon [ soaked in hot water ]
• Powdered jaggery - 2 table spoon
• Green chillies - 2 [ cut into small pieces ]
• Ginger - 1 inch piece [ cut into small pieces ]
• Garlic flakes - 10 to 15
• Curry leaves - little
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Red chilli  powder - 2 tsp

For seasoning :

• Seasame oil - 3 table spoon
• Mustard seeds - 1 tsp
• Methi seeds - 1 / 2 tsp

Method :

First take one kadai, heat oil when it become hot add mustard seeds. When it pop add methi seeds. Wait for 2 minutes and add green chillies, ginger, garlic and fry  till the aw smell goes. Then add the cut mangoes, fry for 2 seconds and add the turmeric water. Mix well, add salt, turmeric, and  red chilli powder. Allow to boil till the mango pieces becomes soft. Then remove from the gas. When it becomes cool store it in a container.

Custard apple milk shake

Ingredients :

• Custard apple - 2 to 3 [clean  remove  the seeds ]
• Sugar - as required
• Vanilla essence - 1 drop
• Milk - 5 cups
• Ice- cubes - little

Method -:
Grind in a mixie, custard apple, [ remove 2 tabl. sps of custard apple and keep aside before grinding  for garnishing ] sugar, vanilla essence, ice- cubes, milk,  blend  well  and keep inside the fridge to cool till serving time. Before serving add little custard apple in the glass and pour the milk shake. Your yummy custard apple milk shake is ready to drink.

Moong dal sultani

Ingredients:

• Moongdal [ split green gram ] - 1 / 2 cup
• Toovar dal - 1 / 4 cup
• Chopped tomatoes - 1 / 4 cup
• Chopped garlic - 1 1 / 2 tbls.
• Chopped ginger - 1 tsp
• Finely chopped green chillies - 1 or 2
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Cumin seeds - 1 tsp
• Oil - 2 tsp
• Ghee - 1 tsp
• Chopped onions- 1 cup
• Finely chopped coriander leaves - little [ for garnishing ]

Method :

Clean, wash and soak both dals in water for 2 to 3 hours. Drain and keep aside. Mix the both dals, tomatoes, ginger, garlic, green chillies, turmeric powder, salt and 2 glass of water and pressure cook for 3 whistles. When the pressure leaves, open the lid and whisk well. Then heat a non- stick pan on a medium flame and when hot, add the oil and ghee together. When it hot,add  cumin seeds. When it pops add the chopped onions and fry for 5 minutes till it turns light brown in colour. Sprinkle little water if the mixture starts burning. Add the cooked dals, 1 cup of water and  mix well and simmer for another 5 minutes. Remove from the gas, garnish with chopped coriander leaves. Serve hot with roti, and steamed rice.

Gobhi noorani

Ingredients :

• Cauliflower - 1 small cauliflower [ cut into medium florets with long stem ]
• Maida - 2 tbsp
• Shah jeera [ black cumin ]  or regular jeera - 1 / 2 tsp
• Finely grated khoya [  mawa ]  - 50 gms
• Kasoori methi - 1 1 / 2 tsp
• Salt - as required
• Garam masala - 1 1 / 2 tsp
• Oil - for frying
• Onion paste - 3 to 4 tbsp
• Tomato paste - 3 to 4 tbsp
• Tej patta - 2 [ broken ]
• Milk - 1 cup

For onion paste :
Take 1 big onion, 2 laung [ cloves ], 1 / 2 inch piece ginger, 3 to 4 garlic flakes, 2 cardamom, 2 tsp saunf [aniseed ], small piece cinnamon and grind in mixer to a smooth paste.

For tomato paste :
Take 3 big tomatoes [ boiled in water for 5 minutes and peeled ], 1 / 4 tsp jaiphal,[ nutmeg ] javithri [ mace ] 8 to 10 cashewnuts, 3 dry red chillies,  1 1 / 2 tsp poppy seeds and grind to a smooth paste.

Method :

Cut cauli flower into florets. Wash and wipe dry, sprinkle maida and mix well. Heat oil and deep fry the florets till golden brown in colour. Remove from the kadai, keep on paper napkins. For gravy heat 4 tbsp oil, add tej patta and shah jeera, wait for a minute, add onion paste and  fry for 2 to 3 minutes till it change to brown colour. Then add tomato paste and stir for 5 minutes in low flame, till oil separates. Add  khoya, kasoori methi, salt and garam masala. Cook for 5 minutes, in low flame. Then add 1 cup of water. Mix well simmer for 2 to 3 minutes. Before serving add 1 cup milk and boil on low heat, add fried cauliflower. Cook for some more time and remove from the gas. Serve hot. It goes well with roti, parathas, and jeera rice.

Cabbage halwa

Ingredients :

• Finely chopped cabbage - 2 cups [ heaped ]
• Sugar - 1 cup [ level ]
• Fresh grated coconut - 1 / 4 cup
• Cashewnuts - 10 to 12
• Cardamom powder - 1 / 2 tsp
• Venilla essence - few drops
• Green colour - 2 drops
• Fresh ghee -3 to 4 tabl. sps
• Raisins - little

Method :

Cook cabbage in enough water till it becomes soft. Then drain off excess water. Fry it in 1 table spoon ghee. After that grind it along with cashew, coconut  using little milk for grinding. Keep one non- stick vessal, heat sugar with water. When the sugar completely dissolves, add the ground paste, colour. Mix well and keep stirring till halwa consistency is reached. Add remaining ghee to that.When the ghee leaves side,  remove from the gas. Fry raisins  in little ghee and add to halwa along with cardamom powder and vanilla essence. Garnish with sliced badam.  ur tasty  cabbage halwa is ready to eat.