Green chicken tikka

Ingredients
Group I

(1/2 cup of masala)

• Lemon juice (approximately from 1/4th of lemon)
• Green chillies - 6
• Mint - handful
• Coriander leaves - handful

Group II

• Chicken(cut into bitable pieces) - 1 chicken breast (skin out, without ribs)
• Yogurt - 1/4 cup
• Melted butter and olive oil - 1 tbsp
• Ginger and garlic paste - 1 tbsp
• Coriander powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Cumin powder - 1/4 tsp
• Pepper - 1/4 tsp
• Salt to taste

Method

• Grind the group I ingredients to a smooth paste.
• Mix all the group II ingredients together & add the group I paste.
• Mix well & marinate it for at-least 1-2 hour. This can be refrigerated for marination.
• Now preheat the oven to 400 degree fahrenheit.
• Thread the chicken pieces on the skewers & place it in the oven for 15- 20 minutes or till it is done.
• Do not forget to place the tray to catch the drippings.
• When the chicken is done, arrange it in the serving plate or tray. 
• Sprinkle some chat masala & serve it with onion rings.

Tips for the recipe - For restaurant style tikka or tandoori turn the oven to the broil mode & continue to broil for another 1-3 minutes. While doing this, the oven door should be open. Or else this can be grilled using a griller.

I grilled one batch of boneless chicken. And for the next batch(with bones) i used the oven(posted both the pictures).

I made yogurt side dish for this. here is the recipe:

Fry 1 or 2 pinches of kasuri methi in 1 spoon of olive oil & mixed it with slightly beaten yogurt(1/2 cup). Add a pinch of black salt, & regular salt if needed. Mix and serve.

Tomato Chutney I

Ingredients

• Red chillies - 5
• Garlic - 6
• Coriander leaves - handful
• Curry leaves - few
• Tomatoes - 4
• Oil as required
• Salt to taste

Method

• Heat a spoon of oil in the pan & roast all the ingredients. Let it cool & then grind it to smooth paste(without adding water).
• Do the seasoning with some mustard & urad dal. Add the chutney to it & fry for few mints.
• Serve it with dosa or idly.

Beetroot Chutney

Ingredients

• Beetroot - 1 small size (chopped or shredded)
• Shallot - 10-15 
• Garlic - 1small (sliced)
• Coconut - 1 tbsp (shredded)
• Cumin - 1/2 tsp
• Coriander - 1 1/2 tsp
• Channa dal - 1/2 tsp
• Curry leaves - few
• Red chillies - 5
• Tamarind - small gooseberry size
• Salt to taste
• Oil as required

Method

• Heat oil to the pan on high medium flame.
• Add all the ingredients except beetroot & coconut.
• Fry till the onions turn translucent. Now add the beetroot & fry well. 
• Keep stirring. It should be at least half cooked. Do not add water.
• Now add the coconut & give a quick mix & remove from heat. Don't over fry the coconut.
• Cool & grind it to smooth chutney.
• This goes well with idly or dosa.

Sweet(banana) & hot(chickpeas) sandwich

   
I thought of making a quick sweet & hot bread sandwiches. So bought a canned chickpeas & sandwiches are ready in few minutes. Here is the recipe;

Ingredients for Sweet(banana) sandwich

• Banana - 1
• Honey - 1 sp
• Butter -little to spread
• White or whole wheat bread slices of your choice

Method

• Spread butter on the bread slices.
• Arrange the sliced banana on the bread(buttered side) & pour some honey of top of the bread.
• Cover it with another slice of bread.
• Toast it in the sandwich maker or in the grill.

Enjoy.
I have just arranged a single layer of banana. If you want more bananas, add one more layer of banana.

Ingredients for Hot(chickpeas) sandwich

• Chickpeas - 1 cup(boiled)
• Chilly powder - 1 tsp
• Channa masala - 1 tsp
• Cucumber & Onions (sliced)
• Butter as required
• Oil as required
• White or whole wheat bread slices of your choice

Method

• Heat some oil in the pan on low flame & add the spice powders(take care, not to burn).
• Soon add the chickpeas & mix well. Add salt if needed.
• Arrange some onions & cucumbers on the bread & place the chickpeas masala on top of it.
• Cover it with another slice of bread.
• Toast it in the grill using some butter.

I have added more cucumbers for crunchiness. You can adjust it according to your taste.You can also add some mashed potatoes with chickpeas.

Horse gram masiyal II

Ingredients

• Horse gram - 1/2 cup
• Shallots - 10 - 15 (chopped lengthwise)
• Garlic - 4 (chopped lengthwise)
• Green chilly - 4 or adjust according to spice level needed
• Cumin seeds - 2 tsp
• Coriander seeds - 1 tsp
• Hing - a pinch
• Curry leaves - 1 strings
• Coriander leaves - 1 handful
• Salt to taste.
• Oil as required

Method

• Clean & wash the horse gram.
• Add fresh water & boil the horse gram with 1 tsp Cumin seeds & 1/2 tsp Coriander seeds till it is tender.
• Mash the dal (using a masher or 1 or 2 quick turns in the blender) & keep it aside. 
• Heat 1 tbsp of oil in the pan on medium heat.
• Splutter cumin, coriander seeds, hing & garlic. Fry till the garlic turns golden brown in color.
• Now add curry leaves, green chillies, onions & salt.
• Fry till the onions becomes transparent. Now add the mashed horse gram & mix well.
• Finally add chopped coriander leaves & remove from heat.
• Serve it with hot rice.

Chicken curry

Ingredients(group I)

• Onion - 1
• Tomato - 1 big size
• Ginger- garlic paste - 2 tbsp
• Chicken - 250 grams with bones
• Chilly powder - 2 tsp or adjust
• Pepper (optional) - 1/4 tsp
• Coriander leaves - handful
• Salt to taste
• Oil - 2 tbsp

Dry masala(group II)

• Bay leaves - 1
• Ani star - 1
• Marathi moggu - 2 small pieces
• Cloves - 6
• Cinnamon - 1 inch

To fry & powder(group III)

• Coriander seeds - 2tbsp
• Cumin seeds - 1/2 tbsp
• Aniseed - 1 tbsp
• Cloves - 4
• Cinnamon - 1 inch
• Khus- khus - 1 tsp
• Cardamon - 2

Method

• Fry group III ingredients with little oil & make a fine powder. This is the spice powder.
• Heat oil in the wok pan on low flame. Add all the group II ingredients.
• Then add the ginger garlic paste. Fry till the oil separates. Now add onions & increase the flame to medium.
• Roast till the onion becomes golden brown & add the tomatoes with salt & chilly powder.
• Now add the chicken pieces & fry for another 5 minutes.
• Add enough water & allow the chicken to cook. when the chicken is done, finally add the spice powder & coriander leaves. 
• Allow to cook for 1 minute & switch off the flame.

Tips for the recipe - This gravy looks little water than the normal one. I add the entire spice powder for i love more spice in this curry. If you want very mild spice just adjust accordingly. This goes well with idly & dosa.

Chicken Curry

Ingredients (group I)

• Chicken - 250 grams (chopped into bitable size pieces)
• Onion - 1 (chopped lengthwise)
• Tomato - 1 big or medium size (chopped)
• Curry leaves - few
• Coriander leaves - 1 - 2 handfuls
• Chilly powder - 1/2 tsp (adjust)
• Turmeric powder - 1/4 tsp
• Chicken masala powder - 1 tsp
• Pepper - 1/4 - 1/2 tsp
• Cinnamon - 2
• Bay leaves - 2
• Cloves - 4
• Oil - 2 tbsp
• Salt to taste

To Grind (group II)

• Kush Kush - 1 tsp
• Aniseeds - 1 1/2 tsp
• Cardamom - 2
• Cloves - 3
• Cinnamon - 1 inch
• Coconut - 4 tbsp
• Garlic - 5
• Ginger - equal to garlic

Method

• Grind all the group II ingredients & keep it aside.
• Heat oil in the wok on high-medium flame. Put some cloves, cinnamon & bay leaves in the oil.
• Add curry leaves, chillies & onions. Fry for few mins & add tomatoes with salt, masala powder, turmeric pwd & chilly powder.
• When the tomatoes becomes mashy, its the right time to add the chicken pieces & fry for another 5mints.
• Now pour the grind masala & mix well. Add required amount of water. 
• Cover & cook till the chicken is done.
• Finally add the pepper & coriander leaves. Remove from the stove.
• This gravy goes well with roti.

I made the curry little thicker. You can remove it from flame at desire consistency, once the chicken is done.

Warm spinach salad

Ingredients

• Spinach (preferably baby spinach) - 2 handfuls
• 1 Whole egg or just white from 2 eggs
• Olive oil - 2 tsp
• Garlic salt - 1/4 tsp
• Few onion rings
• Salt - to taste
• Pepper - to taste

Method

• Slightly heat the oil & add the eggs.
• Keep mixing it till it looks crumbled.
• Now add the spinach & mix it for few seconds or till it cooks slightly.
• Sprinkle some salt, garlic salt & pepper.
• Mix well & serve it warm with onion rings.

Do not over cook the spinach.Then it looks soggy & not crunchy.

Tomato & Cucumber salad (Italian)

Ingredients

• Tomato - 1 (round slices)
• Cheese - 1 tbsp (grated)
• Onion small size - 1 (finely chopped)
• Mushroom - 3 pieces (finely chopped)
• Cucumber - 1 (finely chopped)
• Oregano - 1/2 tsp
• Dry parsley leaves - 1/2 tsp
• Garlic salt - 1/2 tsp
• Olive oil - 1 - 2 tbsp
• Salt - to taste
• Lemon juice - 1/2 tsp or to taste
• Black pepper - to taste

Method

• Expect first 2 ingredients mix all other ingredients together & keep it ready.
• Arrange the tomatoes as a single layer & sprinkle some salt & pepper on it.
• Now place a spoon of the cucumber mixture on top of it.
• Sprinkle some cheese & serve.

I have used fat free cheese to make my salad healthy. you can choose any type of cheese you wish.You can also add ranch or any other dressing if you wish.

Potato fry or cutlet

Ingredients (group I)

• Potatoes - 2 big size (chopped lengthwise)
• Onion - 1
• Mustard & urad dal - 1/2 tsp
• Tomato - 1
• Curry leaves - few
• Chilly powder - 1 tsp
• Salt to taste
• Oil for deep frying

To grind(group II)

• Garlic - 4
• Ginger - equal to garlic
• Aniseed - 1 1/2 tsp
• Cinnamon - 1/2 - 3/4 inch
• Cloves - 4
• Cardamon - 2
• Coconut - 1 tbsp

Method

• Grind the group II ingredients & keep it aside.
• Half boil the potatoes & transfer it to the tissue towel, so that the moisture is absorbed. Then deep fry them.
• In the wok pan add some more oil & put it on high medium flame.
• Then through some mustard & urad dal. Add curry leaves & onions. Fry till the onions turn slight brown color.
• Now add tomatoes, chilly powder & salt.When the tomatoes turns mashy, add the grind masala & mix well.
• Slowly add the potatoes & mix gently. Reduce the flame to medium & keep mixing every 5 mints.
• Remove from the flame, when you see some oil from the sides.

Tips for the recipe - This fry requires 2 or 3 spoons of more oil. For this recipe & i normally dont put the potatoes in the tissue towel after deep frying it(to remove the excess oil). I just directly put them in to the masala, since this requires oil. Instead of potatoes, you can also add plantains. You can chop them into cubes or 1/4 inch round slices.

Thalicha Dosai

Ingredient

• Dosa batter - 1 cup
• Onion - 1/2 small size onion (Chopped)
• Curry leaves - few (chopped)
• Channa dal - 1 tsp (optional)
• Mustard & Urad dal - 1/4 tsp
• Ginger - 1 tsp (chopped)
• Green chillies - 1 (chopped)
• Coriander leaves - few (chopped)
• Red chillies - 1 (halved)
• Oil - 1-2 tbsp
• Salt for taste

Method

• Heat oil in kadai on high medium flame.
• Splutter mustard, urad dal, channa dal, curry leaves, ginger & green chilies one by one.
• Add onions, salt and fry well.
• Now switch off the flame & add the onion mixture & coriander leaves to the batter. Mix well.
• Heat the Dosa tawah on medium high.
• Rub the pan with oil dipped cloth or tissue towel.
• Spread one or two ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
• Drizzle some oil &amp cook for 1 or 2 minutes.
• Now flip the dosa using spatula & cook both the side till it becomes brown in color.

Tips for the recipe - This type of dosa is little thick. Old batter works good for this type of dosa. Normally dosa wont taste that good if the batter is old & very sour. In that case you can make this method of dosa & it tasty. You can serve this dosa with any chutney or idly podi or even sugar taste good for this dosa.

Dal & Broccoli

Ingredients

• Split moong dal - 1/2 cup
• Broccoli florets - 10- 15(medium size florets)
• Garlic - 5 (crushed & finely chopped)
• Onions - 1 small (chopped)
• Curry leaves - few
• Green chillies - 5 (slitted & chopped)
• Turmeric - 1/4 tsp
• Cumin - 1/2 tsp 
• Mustard - few pinches
• Pepper corns(optional)- 1/4 tsp
• Hing - a pinch
• Salt to taste
• Oil as required

Method

• Boil the dal till it becomes mashy.
• Clean the broccoli florets using salty warm water & keep it aside.
• Heat oil in the wok pan on medium heat & splutter some mustard, cumin & pepper corns.
• Then add hing, curry leaves, green chillies & garlic one by one.
• Roast the garlic well. Then add onions, salt & turmeric powder.
• Fry till the onions turn transparent. Then add the broccoli & continue to fry for another 5 minutes.
• Finally add the dal & some water if needed.
• Remove from stove, when the dal reaches the desired consistency & the vegetable is done.

It is simple yet tasty & healthy recipe. This goes well with rice & roti. 

Pumpkin Poriyal

Ingredients

• Pumpkin - 1/4 medium size pumpkin or 2-3 cups
• Onion - 1 small size onion (Chopped)
• Curry leaves - 1 spring
• Mustard & Urad dal - 1/2 tsp
• Coconut - 1 tbsp (grated)
• Green chillies - 4 or adjust
• Chilly or sambar powder - 1-2 tsp
• Oil - 1 tbsp
• Salt for taste

Method

• Wash the pumkin, deseed & cut it into small cubes.
• Cover & cook the vegetable on low flame by adding water, a spoon of chilly powder & salt.
• Remove from heat & keep it aside once it is done.
• Heat oil in the pan on high medium flame.
• Splutter mustard, urad dal, curry leaves & green chilies one by one.
• Add onions, sambar powder, salt and fry till it becomes light brown in color.
• Now add the cooked vegetable and fry carefully, not to mash it.
• Finally add the coconut & jaggery.
• Remove from heat & serve as side dish for rice.

Tips for the recipe - If the pumpkin is already sweet & taste, then little jaggery will do. or else add some more jaggery for better taste. The one in the pic i cooked today was really soft & so tasty. so i added very less jaggery.

Cholam(Jowar) dosai

Ingredients

• Cholam - 3 cups
• Idly rice - 1 cup
• urad dal - 1 cup
• Salt to taste

Method

• Soak cholam, rice & urad dal overnight.
• Grind it to smooth batter & add salt.
• Keep it in the warm place for fermentation. It may take 8-14 hours, depends upon the temperature.

Tips for the recipe - I soak the ingredients separately, so that i can grind the urad dal to more fluffy & smooth which gives good dosa.

Olive fried rice

Ingredients

• Black olives (coarsely chopped) - handfull
• Capsicum (chopped) - 1/4 cup
• Garlic (finely chopped) - 4
• Cooked rice - 1 cup
• Red chillies (crushed) - to taste
• Olive oil - 2 tbsp
• Salt to taste

Method

• Heat oil to the pan & roast the chopped garlic.
• Then add the capsicum, chillies & olives. Saute it for a min.
• Now mix cooked rice & salt to it. Serve hot.

Tips for the recipe - Too much of frying will make the capsicum soggy & not crunchy.You can also add some sliced olives to the rice finally for more flavor. You can also add scrambled eggs if you wish.

Onion Pickle

Ingredients (group I)

• Red onions(chopped & slightly crushed) - 2 big size
• Tamarind paste - 1 tbsp(adjust)
• Sambhar powder/chilly powder - 1/2 tsp
• Jaggery - 1 tbsp
• Salt to taste

Tempering (group II)

• Sesame oil
• Mustard - 1/4 tsp
• Fenugreek seed - 1/4 tsp
• Curry leaves - few
• Garlic crushed or chopped - 6
• Hing - 1/4 tsp

Method

• Heat the pan on medium flame with 1/4 cup of sesame oil.
• Add the onions & fry. Now add sambar powder & tamarind paste to it. 
• Add the jaggery & keep mixing.
• Finally do the tempering with group II ingredients & add it to the onions.
• Remove it from the stove when the oil separates.
• Once cooled, this can be bottled & refrigerated.

Tips for the recipe - No need to fry the onions much. It should be crunchy.

Puttu kadalai curry

Ingredients(for the puttu)

• Puttu flour or rice flour - 1 cup
• a pinch of cumin seeds
• lightly salted water
• Sugar to taste
• Coconut - 1/4 - 1/2 cup

Method

• Sprinkle the cumin seeds & the salted water to the puttu flour & mix well.
• Tips for the consistency - I should look crumbled.If u press it tightly, it must be able to hold it shape.When you mix it back it should fall loosely like a sand.
• Now fill the puttu maker with one layer of puttu flour & the next layer with coconut. Again third layer with puttu flour & fouth with coconut. 
• Steam the puttu till it is done.

Tips for the recipe - You can make puttu with either rice flour or puttu flour.Puttu flour taste much better than rice flour.

Puttu flour - (soak raw rice for 1 hr & pat dry it on wet cloth till all the water is absorbed. Then powder it immediately when there is some moisture.)

Kadalai Curry(group I)

• Boiled black chickpeas - 1-11/2 cup
• Ginger-garlic paste - 1 tbsp
• Mustard - 1/4 tsp
• Curry leaves - few
• Green chillies - 3
• Chilli powder - 1/2tsp
• Onions - 1 
• Tomato - 1 big
• Sliced coconut
• Oil as required
• Salt to taste

Dry roast & powder(group II)

• Coriander seeds - 2 tsp
• Fennel seeds- 1 tsp
• Cloves - 2
• Cinnamon- 1 inch

Method

• Roast & powder the group II ingredients & keep it aside.
• Heat the pan on medium flame with some oil. Splutter some mustard & add ginger garlic paste to it. Fry till the oil seperates.
• Now add curry leaves, chillies & onions. Fry till onions turn medium brown color.
• Add tomatoes, salt & chilly powder. Fry till it becomes mashy.
• Pour some water & allow to boil for 10 minutes.
• Now add sliced coconut & the masala powder. Allow to boil for another 5 minutes.
• Remove from heat & serve it with hot puttu.

Sweet puttu

Ingredients

• Ragi - 1 cup
• lightly salted water
• Sugar to taste
• Coconut - 1/4 - 1/2 cup

Method

• Sprinkle the salted water to the ragi flour & mix well.
• Tips for the consistency - I should look crumbled.If u press it tightly, it must be able to hold it shape.When you mix it back it should fall loosely like a sand.
• Now fill the puttu maker with one layer of puttu flour & the next layer with coconut. Again third layer with puttu flour & fouth with coconut. 
• Steam the puttu till it is done.
• Serve it with sugar & banana.

Tomato pickle

Ingredients (group I)

• Tomatoes - 10 medium size
• Tamarind paste - 1 tbsp(adjust)
• Sambhar powder/chilly powder - 1 tbsp
• Salt to taste

Tempering (group II)

• Sesame oil
• Mustard - 1/4 tsp
• Fenugreek seed - 1/4 tsp
• curry leaves - few
• Garlic crushed or chopped - 15
• Hing - 1/4 tsp

Method

• Heat 1/2 cup of sesame oil in the pan.
• Add the tomatoes & fry well. Now add sambar powder & tamarind paste to it. 
• Add the salt & allow to cook till it becomes completely mashy & no raw smell.
• Finally do the tempering with group II ingredients & add it to the pickle.
• Remove it from the stove when the oil separates.
• Once cooled, this can be bottled & refrigerated.

Takkali vadakal for roti

Ingredients

• Tomatoes (chopped) - 3 medium size
• Onion(chopped lengthwise) - 2 medium size
• Garlic (finely chopped) - 2
• Curry leaves - few
• Green chillies(slitted) - 3 or adjust
• Chilly powder - 1 tsp or adjust
• Sambhar powder - 1 tsp
• Mustard & urad dal - 1/2 tsp
• Salt to taste
• Oil as required

Method

• Over medium flame heat oil to the wok & splutter mustard.
• Add curry leaves, garlic, chillies & then onions.
• Fry till onions turns medium brown color.
• Now add the tomatoes & fry well. Add salt, chilly & sambar powder.
• Fry till the tomatoes becomes completely mashy & no raw smell.

Tomato sevai (Idiyappam)

Ingredients

• Par Boiled rice -1/4 kg 
• Green peas - 1/2 cup (optional) 
• Ginger - 1 inch (chopped) 
• Coconut - 1/2 cup (shredded) 
• Tomatoes - 3 medium size (chopped) 
• Green chillies - 7 (chopped) 
• Aniseeds coarsely powdered (optional)- 1 tsp 
• Curry leaves - 2 spring 
• Onions - 1 big (chopped) 
• Channa dal - 1 tsp 
• Oil - 2 Tbsp 
• Mustard & urad dal- 1 tsp 
• Coriander leaves - 3 tbsp (Chopped) 
• Salt for taste 

Method

• Soak rice for 2 hours and grind to a smooth batter by adding salt. 
• The consistency of the batter should be watery. 
• Prepare idlies of out this batter. 
• Press 2 idlies at a-time using the idiyapam instrument. 
• Now the idiyappam is ready. 
• Heat oil in the pan and add mustard, urad, channa dal, aniseeds, curry leaves, green chillies, ginger & onions one by one. 
• Add green peas, salt & saute well. 
• Now add the tomatoes & fry till it becomes mashy. 
• Add the idiyappam & mix well till it incorporates with the mixture. 
• Finally add coconut & coriander leaves. 
• Mix well & serve hot. 

Tips for the recipe - Press the idilies when it is hot or warm. It is difficult to press once it is cool. Take care while mixing the idiyapam that it should not get mashed. Cool down the idiyapam completely before mixing it to the tomato mixture. If the batter is watery then it is easy to press the idiyappam.

Rava Laddu

Ingredients

• Rava - 1 cup
• Sugar - 3/4 cup
• Ghee -  1/2 cup
• Shredded coconut - handful
• Nuts (crushed) - handful
• Cardamon - 3

Method

• Add little ghee & roast the rava separately & blend it in the blender along with the sugar & cardamon. Keep this aside.
• Heat 1-2 tbsp of ghee on low flame. Roast raisins. Then add the nuts. Take care not to burnt the nuts. Immediately add the grated coconut and semolina in it, stir continously & switch off the stove. 
• Add a spoon of ghee only to the small portion of rava mixture & make balls. Adding few drops of milk or water will make the work easy but the ladoos will turn hard after few hours.

Selavu Rasam

Ingredients
Group I

• Tamarind - Small gooseberry size
• Turmeric - 2 pinches
• Coriander - few
• Salt to taste
• Oil as required

Group II

• Garlic - 8
• Cumin- 1 tsp
• Coriander - 1 tsp
• Pepper corn - 1 tsp
• Red chilly - 1
• Curry leaves - few
• Tomato - 3/4 medium size

Group III

• Mustard - 1/4 tsp
• Red chilly - 1
• Hing - a pinch
• Curry leaves - few
• Shallot - 2 chopped

Method

• Soak tamarind in a cup of water for few mints.Then extract the juice & keep it aside.
• Heat oil to the pan & roast all the group II ingredients.Allow it to cool & grind it with the turmeric. Then add tamarind juice & salt to it & keep aside.
• Now heat the kadai with a spoon of oil & season the group III ingredients. Pour the rasam & bring it to boil. Remove it from flame by adding coriander leaves.

Tips for the recipe - Red onions can be used instead of shallots.  Spice flavour should be the dominant in this rasam. Adding too much of tomatoes will change the taste of the rasam.

Chicken Rasam

Ingredients

• Chicken - 1 split breast
• Tomatoes - 2 (pureed)
• Onions - 1 finely chopped
• Ginger garlic paste - 2 tbsp
• Chilly powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cinnamon - 1 - 2
• Curry leaves - few
• Mustard - 1/4 tsp

Group II

• Garlic - 4 crushed
• Green chillies 4 Crushed
• Coriander leaves - chopped

Group III (rasam powder)

• Cumin - 1 tsp
• Corinader seeds - 1 tsp
• Aniseeds - 1 tsp
• Pepper corns - 1 tsp

Method

• Make a powder of group III ingredients & keep aside. This the rasam powder needs to be added finally.
• Heat enough oil & add cinnamon, ginger-garlic paste on medium flame & fry till the oil separates.
• Now add onions & curry leaves. Fry till it becomes transparent.
• Add the pureed tomato & fry well. 
• Then add the chicken pieces, salt, chilly & turmeric powder.
• Fry for 5 mints & add enough water & cook the chicken.
• Using a slotted spoon, remove the chicken & cinnamon when its done & keep it aside. Chicken pieces can be fried later. 
• Heat enough oil to the pan & do the seasoning for the rasam by spluttering some mustard seeds & add all the group II ingredients & fry for few mints on medium flame.
• Pour the rasam in this & allow to boil for 2 mints. Add the rasam powder (group III) & switch off the flame.

I fried the chicken pieces & here is the recipe.

• Heat enough oil & add a tsp of ginger garlic(paste or chopped), onions (2- big), curry leaves(2-3 sprig), tomato (1big), & chilly powder. then add the chicken & fry well. Finally add some pepper & coriander leaves.

Tips for the recipe 

• No need to drain the rasam completely. Slotted spoon will work well for this recipe.
• A spoon of more oil will make this fry taste great.
• Add 1/2 tsp of sambhar power for the fry along with the chilly powder.

horse gram rasam

Ingredients
Group I

• Horse gram - 2-3 tbsps
• Tomato - 1
• Tamarind - small gooseberry size
• Mustard- 1/4 tsp
• Hing - a pinch
• Garlic - 4 (crushed)
• Red chilli - 1(optional)

Group II

• Cumin - 1/4tsp
• Coriander - 1/2 tsp
• Pepper corns  - 1/4tsp

Group III

• Coriander leaves - little
• Green chillies - 3(adjust)
• Shallot - 3-4
• Curry leaves - few

Method

• Boil horse gram with Group II ingredents.
• Allow it to cool & coarsly grind it with Group III ingredients. Add salt to it.
• Boil tomato & tamarind(3-5 mints) on high medium flame & keep aside. Allow it to cool. Then mash it well, remove the pulp & add the juice to the horsegram. Add more water if needed.
• Now heat the pan, pour a spoon of oil. Splutter mustard, garlic, hing, red chilly & now pour the rasam. Bring it to boil & remove it from the stove.

Tips for the recipe - No need to add rasam powder for this recipe because we are grinding the spices with the horse gram. Add more water to cook horse gram. You can also use red onions instead of shallot.

Beetroot rasam

Ingredients

• Beetroot - 1 small size (chopped into small pieces)
• Garlic - 2
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Green chillies - 2
• Tamarind - little
• Oil - 1 tbsp
• Coriander leaves - few (chopped)
• Salt to taste

Seasoning

• Mustard - few pinches
• Curry leaves - few
• Hing - 1-2 pinches
• Pepper - 1/4 tsp

Method

• Heat a spoon of oil in the pan & fry cumin, coriander seeds, chillies, garlic, tamarind & beetroot.
• Fry around 5 mints on medium flame.
• Allow it to cool, add salt & grind it.
• Now add enough water & check for salt & tamarind.
• If u need more (salt or tamarind) you can add some. Also add coriander leaves.
• Finally do the seasoning with ingredients mention above & pour it over the rasam.

I am not boiling the rasam because i roasted all the ingredients. If u wish u can bring it slight boil & granish it with coriander.

Pineapple rasam

Ingredients (Group I)

• Pineapple - 2 round slices (chopped)
• Toor dal - 2 tsp
• Tomato - 1 small or medium size
• Coriander leaves - few (chopped)
• Lemon juice - 1/2 lime
• Salt to taste

Group II

• Tamarind - medium gooseberry size (soak it in hot water & extract the juice)
• Garlic - 3 (crushed)
• Green chillies - 2 (crushed)

To powder (Group III)

• Coriander seeds - 1/2 tsp
• Cumin - 1/4 tsp
• Pepper - 1/4 tsp

For Seasoning (Group IV)

• Oil - 1 tbsp
• Mustard - 1/4 tsp
• Urad dal - 1/4 tsp
• Fenugreek seeds - a pinch
• Hing - 2 pinches
• Curry leaves - few
• Chilly powder - 1/4 - 1/2 tsp or adjust

Method

• Pressure cook toor dal & tomatoes. Allow it to cool & mash it.
• Add all the group II ingredients to the mashed dal.
• Crush the pineapple in the blender (not completely, few pieces should be visible) & add it to the dal. Now bring this dal mixture to boil.
• Add the coriander leaves & lemon juice. Remove it from flame.
• Now do the seasoning.
• Heat oil to the pan & add all the group IV ingredients one by one in the same order.
• Take care do not burn the chilly powder.
• Pour the mixture in the rasam & serve it with rice.

Garlic bread

Ingredients

• Garlic (grated) - 6
• Butter - 1/2 - 1 cup
• Parmesan Cheese (finely grated or powdered) - 1/4 cup
• Bread of your choice - 1 loaf(I used french loaf)
• Fresh or dried parsley - few

Method

• Mix garlic, butter & cheese together. Add salt if needed. You may not need salt if the butter is already salted.
• Spread the butter mixture over the bread(both the sides).
• Toast the bread in the grill pan. Or preheat the oven at 350 degrees Fahrenheit. Prepare the tray by spraying some oil. Arrange it on the tray & sprinkle some parsley leaves.
• Roast it till it becomes golden color.
• Toast the bread if you need a soft garlic bread. If you want it really crispy then go for oven method.

More kuzhambu

Ingredients

• Toor Dal - 1 tbsp
• Par boiled rice - 1 tbsp
• Ginger - small piece
• Hing - 1/4 tsp
• Curry leaves - few
• Red chillies - 2-3
• Cumin seeds - 1tsp
• Shredded coconut - 2 tbsp
• Mustard - 1/2 tsp
• Fenugreek - 1/2 tsp
• Shallot - 10 (chopped lengthwise)
• White pumpkin - 1- 1 1/2 cup (cubed)
• Turmeric(optional) - little
• Buttermilk - 1- 1 1/2 cup
• Salt to taste
• Oil as required

Method

• Soak toor dal & rice for 15mints.
• Cook the vegetable with little salt & keep it aside.
• Heat little oil in the pan & roast cumin seeds, hing, curry leaves & red chillies.
• Grind this along with ginger, coconut, soaked dal & rice to smooth paste.
• Heat oil & splutter mustard, fenugreek & curry leaves.
• Add onions & roast till it turns transparent. 
• Now add the grounded paste, turmeric & add the vegetable.
• Add enough water & salt & let it cook for 10-15 minutes.
• Now remove the pan from heat & add the buttermilk.
• Serve it with rice or roti.

Tips for the recipe - Sour curd taste good to make buttermilk for this curry.

Quick & Tasty Oats Payasam

Ingredients

• Oats - 1/4 cup
• Jaggery - 1/2 cup
• Cardamon powder - few pinches
• Water - 1 full glass (1/2 liter)
• Coconut - 1 small piece

To roast

• Ghee - 1 tsp
• Cashew - 1 tsp
• Coconut -1 tsp (finely chopped)
• Raisin - 1 tsp

Method

• Bring 3/4 glass of water to boil & add oats on medium flame.
• Reduce the flame, when the oats is almost done. Add the jaggery & keep mixing.
• Now use the remaining 1/4 glass of water to grind the coconut & add it to the payasam.
• Cook it for few minutes or till it reaches the desire consistency. Sprinkle some cardamon powder.
• Roast the cashews, coconut & raisin in the ghee separately & add it to the payasam.

Tips for the recipe - If you wish you can add 1 or 2 spoons of boiled & mashed moong dal. This payasam taste good even without moong dal.