Coconut Chutney

Recipe Ingredients:

1 coconut, grated
2 green chillies

2 tbsp cumin seeds

1/2 tbsp mustard seeds
1/2 split bengal gram 
4 dry red chillies

10 curry leaves
5 tbsp oil
salt (according to taste)

How to Prepare: 

Grind grated coconut and green chillies into fine paste and transfer it into a bowl. Heat oil in a small saucepan over a medium heat, when hot add mustard seeds followed by adding cumin seeds, split bengal gram, curry leaves and dry red chillies and cook, stirring, for 2-3 minutes.

Pour the contents of saucepan over raw mango chutney paste scraping off every bit from the saucepan, mix well untill combined.

Serving Suggestions:

It goes well with hot rice and ghee or with dosa.

Seasoned Fried Eggs

Recipe Ingredients:

 

4 boiled Eggs

2 tbsp oil

1/3 tbsp pepper powder

1/3 tbsp chilli powder

 salt (according to taste)

green chillies, for garnish 

 

Preparation Method: 

Stir fry boiled eggs in oil . Season it with all spices. Garnish with green fresh chillies or onions. Serve hot.

Soya Chunks Pulao

Recipe Ingredients:

2 cup basmati rice

2 cups water

1/2 cup peas

1 cup soya chunks

1 medium size onion

1 tbsp cumin seeds

salt (according to taste)

2 tbsp oil

How to Prepare:

Soak soya chunks in hot water or boil them with close lid. Wash the rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 min, then drain the water. Heat oil in a pressure cooker or pan and add cumin seeds and chopped onion. Once onion turns slightly golden add green peas and saute till peas are cooked. Now add salt and soya chunks and mix well. Add rice and mix well and add water, close the lid and cook for 20-30 minutes untill rice is cooked.

Serving Suggestions :

Serve with any gravy or curry .

Bottle Gourd Dal

Recipe Ingredients:

 

1 cup toor dal

1 cup chopped bottle gourd

1 onion, finely chopped

2 garlic cloves finely chopped

4 green chillies finely chopped

1 tbsp turmeric powder

1/2 tbsp red chilli powder

1 tbsp mustard seeds

1 tbsp cumin seeds

10 curry leaves

2 dry red chillies, broken into two

4 tbsp oil

salt (according to taste)

How to Prepare:

Wash dal untill water runs clear and leave to soak for 30 minutes. Pressure cook toor dal, chopped bottled gourd, 3/4 of the chopped onions (reserve the remaining chopped onions) turmeric, salt, red chilli powder and green chillies with 3 cups of water and cook for 40 minutes or untill 3 whistles. Mash toor dal into smooth paste with the laddel.

Heat oil in a small saucepan over a medium heat, when hot add mustard seeds and cumin seeds. As as the mustard seeds pop add dry red chillies, reserved chopped onions, chopped garlic and curry leaves. Let the seasonings sizzle untill dry red chillies have lightly darken in colour.

Pour the contents of seasoning over the tomato dal, scraping off every bit from the saucepan. Turn off the heat and keep the saucepan covered untill you are ready to serve.

Serving Suggestions:

Serve with hot rice and ghee.

Spinach Pakora

Recipe Ingredients:

150 gm gram flour
1 tbsp salt
1 tbsp red chilli powder
pinch of baking powder/bicarbonate of soda
2 tbsp ground rice/rice flour
1 tbsp cumin seeds
1 tbsp fennel seeds
2 fresh green chillies, finely chopped
2 large onions, sliced length wise
2 cups chopped spinach, washed 
200ml water
sunflower oil for deep-frying
tomato ketchup, to serve

How to Prepare:

Sift the gram flour into a large bowl and add the salt, bicarbonate of soda,ground rice and fennel and cumin seeds. Mix together thoroughly, then add chillies, spinach leaves and onions. Gradually pour in the water and mix untill a thick batter is formed and all the other ingredients are thoroughly coated with it.

Heat enough oil for deep-frying in a deep saucepan over a medium heat. Add as many small amounts (about 1/2 tabel spoon) of the batter as will fit in a single layer, without overcrowding. Reduce the heat slightly and cook the pakoras for 8-10 min,untill golden brown and crisp.

Remove and drain on kitchen paper. Serve hot with tomato ketchup.

Egg's in Coconut Milk

Recipe Ingredients:

4 hard boiled eggs
4 tbsp sunflower oil or olive oil
4 red chillies, finely chopped
1 large onion finely chopped
2 tbsp ginger puree
2 tbsp garlic puree
2 tbsp ground coriander
1/2 tbsp ground turmeric
1 tbsp chilli powder
1/2 tbsp peppercorns 
1/2 tbsp cloves
1/2 tbsp cardamom pods
125 gm tomatoes, finely chopped,cooked
200 ml coconut milk
salt (according to taste) 

How to Prepare:

Heat oil over in a medium saucepan over a medium-high heat and add the onion. cook untill the onion is soft but not brown. Add the ginger and garlic purees, red chillies and cook for 2-3 minutes.

Reduce the heat to medium, add chilli powder, pepper corns, cloves, cardamoms, coriander powder and turmeric powder to the onion mixture and cook for 1-2 minutes. Reduce the heat to low and continue to cook for 2-3 minutes.

Add half the tomatoes and cook for 2-3 mintes. Add the remaining tomatoes and cook for further 2-3 minutes.

Add the coconut milk, bring to slow simmer and cook, uncovered, for 6-8 minutes, stirring regularly.

Mean while, shell the eggs and using a sharp knife, make 4 slits lengthwise on each egg without cutting them through. Add the eggs to the pan. Increase the heat slightly and cook for 6-8 minutes.

Remove from heat and transfer the curry to the serving dish and serve hot.

Serving Suggestions:

Serve with hot rice.

Butter Milk Rasam

Recipe Ingredients:

2 cups yogurt

3 cups water

1/2 cup chopped onions
2 green chillies finely chopped
1 inch ginger, finely chopped 
2 dry red chillies
5 curry leaves
1/2 tbsp red chilli powder
1 tbsp turmeric powder
1/2 tbsp cumin seeds
1/2 tbsp mustard seeds
1/2 tbsp split bengal gram
1/2 tbsp split black gram
1/2 tbsp split golden gram
2 tbsp oil
salt (according to taste)

How to Prepare:

In a bowl add yogurt, water, turmeric powder, red chilli powder, salt, half chopped green chillies and half onions, mix well untill well combined and keep it aside untill needed.

Heat oil in a saucepan over a medium heat, when hot add cumin seeds, mustard seeds, split black gram, split bengal gram, split golden gram followed by dry red chillies, chopped ginger, remaining green chillies, remaining chopped onions and curry leaves. Stir in the yogurt mixture and mix well. Serve hot.

Serving Suggestions:

Serve with Rice.

Simple Chicken Fry

Recipe Ingredients:

600 gm chicken
2 tbsp ginger garlic paste
1 tbsp turmeric
2 tbsp red chilli powder
1 tbsp pea nut powder 
1/3 cup yogurt
2 tbsp salt
juice of 1 lime

How to Prepare:

In a non metallic bowl add chicken, turmeric powder, red chilli powder, salt, ginger garlic paste, peanut powder, lime juice and yogurt,mix well untill well combined. Cover and leave to marinate in the refrigerator for 3 hours. 
In a heavy base saucepan add oil, when hot add marinate chicken and cook untill chicken turns light golden brown in colour and crispy with out the lid.

Sweet Potao Fry

Recipe Ingredients:

4 sweet potatoes, peeled and cubed

2 tbsp red chilli powder

4 tbsp oil

1 tbsp cumin seeds

5 curry leaves

salt (according to taste)

How to Prepare:

Heat oil in a pan over a medium-high heat. Add the cumin seeds and stir around for 30 seconds, or untill they brown and crackle.

Add chopped sweet potatoes and curry leaves, fry for about 15 minutes stirring occasionally or untill potatoes are cooked and turn into light golden brown in colour.

Add chilli powder and salt, mix well. Remove from heat and serve immediately.

Serving Suggestions:

Serve hot with rice.

Flourless Chocolate Cake

Recipe Ingredients:

280 gm nestle plastowe dark cooking chocolate

160 gm butter

6 eggs

3/4 cup sugar

1 1/2 cup almond meal

cadbury  bronville cocoa, to dust

milkybar buttons, to decorate

How to Prepare:

Preheat oven to 160º C or (140º C fan forced). Line tin with baking paper.

Melt chocolate and butter in a heat proof bowl over a saucepan of simmering water. Stir in egg yolks and half the sugar. Remove from heat and allow to cool.

Using electric beater, beat egg whites and sugar untill soft peaks form. Gradually remaining sugar and beat on high speed untill thick and glossy.

Flod the almod meal into chocolate mixture. Gently flod in egg whites. Pour into tin, bake for 55-60 min minutes untill firm to touch. Dust with cocoa powder and top with milkybar buttons.

Okra & Coconut Fry

Recipe Ingredients:

500 gm okra, chopped &
1/2 cup desiccated coconut
1/2 tbsp red chilli powder
1/2 tbsp cumin seeds
1/2 tbsp mustard seeds
10 cashew nuts
4 dry red chillies, broken into two
4 tbsp oil
salt (according to taste)

How to Prepare:

Dry okra for at-least 2 hours. Heat oil in a thick bottomed pan . Add cashew nuts and cook, stirring occasionally, for 5-6 minutes, untill light golden brown in colour. Immediately tip them out of the pan and reserve untill needed.

In the same oil add mustard seeds and cumin seeds and dry red chillies, stir around for 30 seconds, or untill they brown and crackle. Add okra pieces and fry till done. Add the desiccate coconut, mix well and fry them for few seconds.

Finally add reserved cashew nuts, red chilli powder and salt, stir well untill combined. Serve hot.

Serving Suggestions:

Serve with rice.

Spinach Dal

Recipe Ingredients:

 
1 cup toor dal
2 cups spincah 
1 onion, finely chopped
2 garlic cloves finely chopped
4 green chillies finely chopped
1 tbsp turmeric powder
1/2 tbsp red chilli powder
1 tbsp mustard seeds
1 tbsp cumin seeds
10 curry leaves
2 dry red chillies, broken into two
4 tbsp oil
salt (according to taste)

How to Prepare:

Wash dal untill water runs clear and leave to soak for 30 minutes. Pressure cook toor dal, spinach, 3/4 of the chopped onions (reserve the remaining chopped onions) turmeric, salt, red chilli powder and green chillies with 3 cups of water and cook for 40 minutes or untill 3 whistles. Mash toor dal into smooth paste with the laddel.

Heat oil in a small saucepan over a medium heat, when hot add mustard seeds and cumin seeds. As as the mustard seeds pop add dry red chillies, reserved chopped onions, chopped garlic and curry leaves. Let the seasonings sizzle untill dry red chillies have lightly darken in colour.

Pour the contents of seasoning over the spinach dal, scraping off every bit from the saucepan. Turn off the heat and keep the saucepan covered untill you are ready to serve.

Serving Suggestions:

Serve with hot rice and ghee.

Raw Mango Chutney

Recipe Ingredients:

1 raw mango, deseeded ,grated

1/2 tbsp turmeric powder

2 tbsp red chilli powder

4 garlic cloves, crushed

2 tbsp cumin seeds

1/2 tbsp mustard seeds
1/2 split bengal gram 
4 dry red chillies

10 curry leaves
5 tbsp oil
salt (according to taste)

How to Prepare:

In a bowl add grated mango, red chilli powder, turmeric powder and mix well. Heat oil in a small saucepan over a medium heat, when hot add mustard seeds followed by adding cumin seeds, split bengal gram, curry leaves and dry red chillies and cook, stirring, for 2-3 minutes.

Pour the contents of saucepan over raw mango chutney paste scraping off every bit from the saucepan, mix well untill combined.

Serving Suggestions:

It goes well with hot rice and ghee or with dosa.

Pongal

Recipe Ingredients:

2 cups rice
1 cup split golden gram 
1 inch ginger, finely chopped
1 tbsp pepper corns
2 tbsp cumin seeds
4 dry red chillies
20 curry leaves
15 cashews
7 cups water 
5 tbsp ghee
salt (according to taste)

How to Prepare:

Dry roast split golden gram in a pan, wash split golden gram and rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 minutes, then drain the water. Pressure cook rice and split golden gram by adding 6 cups of water and salt for 20-30 minutes, allow the pressure to release completely and keep it aside untill needed.  In a small pan add ghee, when hot add cumin seeds, dry red chillies, curry leaves, cashews and chopped ginger and fry untill cashews are brown, add cooked  rice and mix well, when the contents star boiling add pepper corns and mix well. Serve hot.

Serving Suggestions:

Serve with extra ghee & Chutney.

Simple Egg Sandwich

 
Recipe Ingredients:

8 multi grain bread slices
3 hard boiled eggs

4 tbsp any sauce

4 ripe tomatoes, thickly sliced

lettuce

pepper powder

salt

How to Prepare:

Toast bread if desired, place on serving plate and spread sauce on it. Top with lettuce, tomato slices, hard-boiled egg slices and bread slice, season with salt and pepper powder . Cross cut the sandwich half horizontally. Repeat the same with other bread slices.