Prawns Bhindi Masala

Ingredients
prawns - 250 gm
okra/bhindi - 250 gm
onion - 2
ginger garlic paste - 2 tsp
tomato - 2 or puree - 1 tbl.sp
corriander powder - 1 tsp
madras curry powder - 2 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
cumin seed - 1 tsp
few curry leaves
red chilli powder and salt as per taste
corriander leaves for garnishing


Method
First clean and wash the prawns and marinate it with little salt and tutmeric powder.
Heat oil in a pan and add cumin seeds and let it splutter. Then add curry leaves and then onion. Saute the onions till light golden brown in color.
Add ginger garlic paste and saute for few seconds and then add tomato puree and cook for 2 to 3 minutes till  the raw smell goes. Add all the powder masala and bhindi and cook till soft. In the last add Prawns and cover and cook for few minutes till done.
Serve hot with rice or roti.

Cheesy Spinach Corn Sandwich

Ingredients
few bread slices
few cheese slices
potato - 1 boiled and mashed
corn - 1 cup
7 to 8 blanched spinach leaves
ginger green chilli paste - 1 tsp
roasted cumin powder - 1 tsp
 bread crumbs - 1 cup
salt as per taste

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


Method
First blend coarsely spinach and corn and then to it add all the ingredients given and make small flat round balls. Shallow fry in oil till golden brown.
Heat bread till crispy.spread mayonaisse mixture on top and place one cheese slice and spinach cutlet. close with other bread and cut into half and serve.

Tomato Rasam

Ingredients
tuvar dal - 3 tbl.sp
tomato - 4
ginger - 1 small piece
turmeric powder - 1/2 tsp
asafoetida -1/4 tsp
tamarind pulp - 2 tbl.sp
sugar - 1 tsp'
salt as per taste

for making rasam podi/masala
corriander seed - 1 tbl.sp
cumin seed - 1 tsp
black pepper pods - 1 tsp
masoor dal - 1 tsp
urad dal - 1 tsp
chana dal - 1 tsp
fenugreek seed - 1/4 tsp
mustard seed - 1/2 tsp
red chillies - 3


for tempering
red chillies - 1
mustard seed - 1 tsp
few curry leaves

Method
Cook tuvar dal in enough water along with tomato, ginger, turmeric powder, asafoetida.
Dry roast the ingredients given for rasam and blend it to a fine powder.
when dal is cooked, blend it well and add rasam masala, tamarind pulp, sugar and salt and cook for two minutes.
Temper it with given ingredients and serve hot.

Tomato Ginger Chutney

Ingredients
tomato - 3
ginger - one small piece
few curry leaves
green chilli - 2
salt as per taste

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

Method
Blend all the ingredients given into a fine paste and temper it with mustard seeds, curry leaves and red chilli. Serve with idli or dosa.

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.