Coconut Ginger Chutney ( South Indian Chutney)

Ingredients
coconut - 1/2
green chillies - 2
one small piece of ginger
salt as per taste

for tampering
mustard seed - 1 tsp
few curry leaves
red chilli - 1

Method
Make a paste of coconut, green chillies, ginger and salt and temper it with mustard seed, curry leaves and red chilli. Serve hot with dosa or idli.

Corn Bread Rolls

Ingredients
corns - 1 cup
onion - 1 medium size
tomato ketchup - 1 tbl.sp
salt and pepper as per taste
few bread slices

for coating
cornflour paste


for sauce
mayonnaise - 2 tbl.sp
tomato ketchup - 1 tbl.sp
salt and pepper as per taste

Method
coarsely make a paste of corn. Heat oil in a pan, add onions and saute till soft.
then add corns, tomato ketchup, salt and pepper and little water. Allow it to cook till it is completely dried.
Take bread slices, dip in water. Squeeze out the excess water and spread one tsp of the corn paste.
Roll it tightly and refrigerate for 10 minutes. Dip in corn flour paste and deep fry it till golden brown in color.

for making sauce - combine all the ingredients given and serve with corn bread rolls.

Spinach Curd Curry

Ingredients

Sour curd – 1 cup

Soaked peanuts – a handful of

Spinach leaves blanched – a handful of

A small piece of ginger

Garlic cloves – 3 to 4

Coconut – ¼ cup

Besan/chickpeas flour – 2 tsp

Rice flour – 2 tsp

Sugar – ½ tsp

Cumin seed – 1 tsp

Salt as per taste

For tampering

Mustard seed – 1 tsp

Fenugreek seed – ¼ tsp

Red chilli – 2

Method

Boil soaked peanuts till soft. Then make a paste of all the
ingredients given except curd.

Heat pan and put this blended mixture into it and bring it
to boil.

Lower the flame and put curd into it and immediately stir it
and let it simmer for few minutes.

Off the flame and temper it with mustard seeds, fenugreek
seeds and red chilli.

Serve hot with rice or roti.

Keema Palak Paratha

Ingredients

Boiled and shredded
chicken/mutton – 250 gm

Onion – 2
medium

Tomato –
2 medium or 1 tbl.sp tomato puree

Ginger
garlic paste – 2 tsp

Turmeric
powder – ¼ tsp

Corriander
powder – 1 tbl.sp

Roasted
cumin powder – 1 tsp

Red chilli powder and salt as per taste

Chicken stock

Madras curry powder – 1 tsp

Spinach leaves – 7 to 8

Eggs - 2

Wheat flour dough

Method

Heat oil in a pan. Add onions and saute till golden brown in
color. Add ginger garlic paste and again sauté for a minute. Add tomato puree
and cook for 2 to 3 minutes. Add shredded chicken and all the masala. Stir fry
and cook for a minute. Add chicken stock and spinach leaves and cook till it is
completely dried. Off the flame and let it cool down.

Break egg. Add a pinch of salt and keep aside.

Make few chapatis. Heat pan and place this chapatti and
little of the chicken masala on one side. On the other side put little egg and
fold the chapatti. Cook till chapatti is cooked and also the egg inside. Put
ghee or oil as needed. When done. Remove and cut into pieces and serve hot.

Sweet and Spicy Fried Potatoes

Ingredients

Potatoes – 4 thinly sliced

Corn flour/all purpose flour – 3 tbl.sp

Red chilli powder – ½ tbl.sp

Salt as per taste

Other ingredients

Garlic – 4 crushed

Soya sauce – ¼ tsp

Red chilli sauce – 1 tbl.sp

Honey – 1 tbl.sp

Roasted sesame seed – 1 tsp to sprinkle

Method

First marinate the potatoes with cornflour, red chili powder and salt and leave it aside for half an hour.

Deep fry this in oil and remove.

Heat one tsp of oil in a pan. Add crushed garlic and saute on a high flame for a minute, then add soya sauce, red chilli sauce and honey. Add fried potatoes and mix well. Remove in a serving plate and sprinkle roasted sesame seeds on it.

Spicy Potato

Ingredients
Potatoes - 4 boiled and diced
onion - 2
ginger garlic paste - 1 tsp
green chilli - 3
tomatoes - 3 chopped or pureed
few coriander leaves
salt as per taste

dry roast and make powder of
coriander seeds - 1 tbl.sp
sesame seeds - 1 tbl.sp
cumin seeds - 1 tsp

Method
heat oil in a pan and saute onions till soft. then add ginger garlic paste and green chillli and cook for 2 minutes. when done add tomatoes and cook till it is mashed up.then add corriander powder, boiled potatoes, salt and little water. Mix well and let it cook on a low flame for few minutes.
garnish with corriander leaves and serve hot with rice or roti.

EGG SALAD

EGG SALAD

INGREDIENTS

BOILED EGG – 2

GRATED CARROT – 1

CHOPPED ONION – 1

FEW CORRIANDER/PARSLEY LEAVES

MAYONAISSE – 1 TBL.SP

MUSTARD PASTE – 1 TSP

SALT AND PEPPER AS PER TASTE

LEMON – ½

YOU CAN EVEN ADD CHOPPED CABBAGE OR LETTUCE LEAVES.

THIS CAN BE EVEN STUFFED IN A BREAD AND CAN BE EATEN AS SANDWICH

METHOD

MIX ALL THE INGREDIENTS TOGETHER AND LET IT STAY FOR FEW MINUTES. THEN REMOVE IN A SERVING PLATE AND SERVE.