Rava kesari

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Ingredients: 

• Rava - 1 cup
• Sugar - ½ Cup 
• Ghee - 5-6 tsp
• cashews - 5-6 pcs
• Raisins -5-6 pcs 
• Water - 2 Cups 
• Cardamom powder – 1tsp(optional)
• Saffron powder – 1tsp

Method: 

• Take a pan Add 1 tsp of ghee.
• After ghee melted, Fry rava until golden brown. And keep aside.
• Take another pan and fry cashews and raisins until golden brown. And keep it aside.
• Take a heavy bottomed vessel and boil 2 cups of water. 
• Add ½ cup of sugar and 1 tsp of saffron/yellow food coloring.
• Boil until sugar dissolves.
• Mix the fried rava slowly with constant stir and Mix it well.
• Cook it in a low flame and stirring all the while until the mix get thicker.
• Add the fried cashews, raisins and little amount of ghee. Cook in low flame for 2 mins.
• Add the cardamom and saffron powder for garnishing. 

Pumpkin halwa ( Pumpkin pie indian style)

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Ingredients:

• red pumpkin – 2 ½ cup (chopped)
• Almond - 1 tsp
• Cashew - 5 tsp
• Milk - 2 cups
• Sugar - 2 tsp
• milk cream - ½ cup
• Raisins - 1 tsp
• Ghee - 4 tsp

Method:

• Heat some ghee in a pan.
• Fry the cashew, raisins until brown and keep aside.
• Cook pumpkin with 1 cup of milk.
• When it is half cooked, add remaining milk and grind it with almond, milk cream  and cashew nuts.
• In a heavy bottomed vessel, add some ghee, sugar and ground pumpkin.
• Cook it in a low flame and stirring all the while until the halwa get thicker and ghee floats on top.
• Then transfer it to greased plate and spread it.
• Garnish with fried raisins and cashews.

Spinach Soup ( Keerai kootu)

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Ingredients:

• Spinach 1 bunch
• Yellow Green Gram dhal – ½ cup 
• Red or green chilly – 4
• Tomato - 1
• Bay leafs - 5
• Garlic - 5 cloves (Big one)
• Mustard seeds- 1 tsp 
• Cumin seeds 1 tsp
• Onion – 15 to 20 small chopped
• Sambar powder- 1 tsp 
• Turmeric powder- ½ tsp 
• Asafetida – 1 tsp
• Coconut gratings – 3 tsp
• Oil- 4 tsp 
• Salt – ½ teaspoon
• Water  - 4 cup

Methods:

• Wash and soak the yellow green gram dal for 15 minutes. Drain and keep aside.
• Wash the spinach, cut the leafs and keep aside
• Boil spinach, onion, tomato, garlic and yellow green gram dal.
• Boil until gram dal and garlic get smashed.
• Heat the oil in a pan, add mustard seeds. Wait for mustard seeds start spluttering, add bay leafs, cumin seeds and chilly and fry.
• Mix the fried item into boiled spinach and add turmeric powder, asafetida powder, Sambar powder and salt. Cook for another 5 mins.
• Serve with rice or chapathi.

French Fries

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Ingredients:

• Potato (half boiled and peeled) 2
• Corn flour - 1 tsp
• Ginger garlic paste - 1 tsp
• Chilly powder - 1 tsp
• Pepper powder - 1 tsp
• Red food coloring 1 pinch
• Oil for frying
• Salt - ½ tsp

Methods:

• Cut the potatoes  like finger chips.
• Take a bowl add ginger garlic paste, chilly powder, corn flour, salt and food color.
• Mix well with potatoes and soak it about 10 mins.
• Take a heavy pan Add the oil.
• After oil heated fry the potatoes until golden brown.
• Have a tasty, crispy french fries.

Lemon Rice

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Ingredients:

• Boiled rice 2 cups
• Mustard seeds ½ spoons
• Urad dal 1 tsp
• Chana dal 1 tsp
• Bay leafs 7 pieces
• Peanuts 1 tsp
• Ginger 1 tsp
• Lemon juice 4 tsp
• Turmeric powder ½ tsp
• Salt to taste
• Red chili 2
• Oil 3 spoon

Methods:

• Heat the pan, Add some oil.
• Add mustard seeds, cook until its spluttering.
• Add Urad dal, peanuts, channa dal and fry it until its brown.
• Add ginger, Red chilli, Bay leafs and fry it for 2 mins.
• Add lemon juice, turmeric powder and salt. Mix it like a paste.
• mix the above paste with cooked rice.
• Have an wonderful simple lemon rice with pickles.

Ven Pongal(White Pongal)

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Ingredients:

• 1 cup Raw rice
• 3 cups water
• ¼ cup Split yellow green gram
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 tsp ginger chopped
• 1 tsp green chilly chopped
• 1/3 cup cashewnuts
• 6-8 curry leaves
• 1 tbsp peppercorns
• 3 tbsp ghee
• salt to taste

Methods:

• Wash, and soak the yellow green gram dal and rice, separately for 15 minutes. Drain and keep aside.
• Heat the ghee in a pan, and add the cumin seeds, mustard seeds, and peppercorns. Wait for mustard seeds start spluttering, and add chopped ginger, bay leafs and green chilly and fry for another minute.
• Add the soaked yellow split green gram dal and stir fry for about 4 minutes.
• Add the soaked rice and stir fry for another 2 minutes.
• Add the water and salt, and bring to a boil. Lower the flame and cover and cook till done. It should be a bit mashed and squishy.
• Heat a tablespoon of ghee in another pan and fry the cashew nuts till golden brown. Add it to the Pongal.
• Serve hot with Sambar And chutney.

Green Moong Dhal Soup

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Ingredients:

• 1 cup Green moong dhal (Soak in water for an hour)
• 1 chopped tomato
• 1'' piece of ginger sliced
• 1/4 tsp Turmeric powder
• 3 cups of water
• 1 cup of small onion chopped
• 2 green chilly chopped
• 3 garlic
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seed
• 2 tsp Ghee
• Bay leafs
• Salt for taste
• Coriander leafs

Method:

• Heat the pan, add the ghee.
• Add the mustard seeds. Once the seeds start spluttering add cumin seeds, bay leafs, green chilly, chopped onion and fry it until golden brown.
• Add the ginger, garlic and tomato and cook it for 2 mins.
• Add turmeric powder, salt and asafoetida powder.
• Shift the above fried item into pressure cooker, add moong dhal with water.
• Cook it for 4 whistles.
• Before serving add some coriander leafs.

Garlic Tamarind Gravy(poondu puli kolambu)

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Ingredients:

• Garlic - 10 cloves (Big one)
• Small Onion – 20(Chopped)
• Tomato - 1
• Tamarind - Big Lemon size
• Mustard seeds and Urad dal - 1/2 tspn
• Curry leafs - 1 sprig
• Turmeric powder - 1/4 tspn
• Coriander Powder - 1/2 tspn
• Chilly Powder - 1/2 tspn
• Oil – 6-8 tspn
• Salt - to taste
• Sugar 1 tspn

Roast and make a paste of:

• Red chilies - 3 to 4
• Cumin seeds - 1/2 tspn
• Fenugreek - 1/4 tspn
• Curry leafs - 2 sprigs
• Garlic - 4 to 5

Method:

1.  Soak Tamarind in water for 15 minutes. Extract about a cup tamarind juice from it and keep aside.
2. Heat a tspn of Oil in a pan. Add Red chilies, Cumin seeds, Fenugreek, Curry leaves, 4 to 5 Garlic cloves and roast till they are light brown, then remove from pan.
3. Then make a very fine paste of these roasted items.
4. Heat little Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts
   spluttering add Curry leaves and Garlic, fry till they are light brown.
5. Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.
6. Add Turmeric powder, Chilly powder, Coriander powder, ground masala paste and fry for 2 to 3 minutes.
7. Add Tamarind juice, 1 or 2 cups of water, Salt and sugar to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.
8. Cook till the curry becomes thick and Garlic are soft.

coconut breaking

           Coconut breaking really takes few mins. Every one can break the coconut easily. Its the basic thing should know every one in this world. Here is the best tutorial to breaking the coconut. Also u can separate the coconut shell, coconut milk and the coconut.  

• Find the eyes of the coconut.

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• Poke a hole into one of those eye, and drain the milk into a clean cup through the holes. You can  use it for lots of recipes, so don't Waste it.
• Coconuts breaking is easy when they're cold or hot. You can put yours in the freezer for an hour or heat it in a big pan for twenty to thirty minutes. If you heat it, be sure to let it cool before cracking. If you freeze it be sure to let it to be normal temp.
• Cover the coconut with a towel and use a good hammer to gently hit it all over the coconut shell. Now you can see the inside fresh coconut. Just peel it with a peeler.

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• Have your coconut as fresh pieces, or cut it and use it for some other recipes. You can store coconut in an air-tight container for few days in the refrigerator. If u don't have refrigerator you can put the coconut for 2 days by applying salt on it.

Coconut Rice

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Ingredients:

·         3 cup water with coconut milk

·         1 cup rice, soaked in some water for at least 20 min

·         2 tsp urad dal

·         1 tsp Ginger garlic paste

·         3-4 dried red chilly  (or as per taste)

·         1 tsp mustard seeds

·         1 cup of coriander leafs

·         1 cup of mint leafs

·         1/4 tsp asafetida powder

·         few bay leafs

·         few cashews (5-10)

·         salt to taste

·         4 tsp ghee

Method:

·      Heat the ghee in a pan. Add mustard seeds, When the mustard starts to crackle add urad dal and cashews.

·      After urad dal n cashews becoming to brown add bay leafs,  ginger garlic paste, chilly, coriander and mint leafs.

·      Add asafetida powder and fry it for 2 mins.

·      Now bring the pressure cooker. add rice, water, coconut milk and the fried ingredients.

·      Add salt for ur taste and let it to be cook about 3 to 4 visils.

·      Now ur coconut rice is ready.

Gooseberry Rasam (Nellikai Rasam)

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Ingredients:

• Gooseberry (Nellikai) water - 1 Cup (Cut 8to10 piece, grine it and take the water)
• Rasam powder - 1 tsp
• Cumin seeds - 1 tsp
• Pepper powder or Whole peppercorn - 1 tsp
• Tomato (chopped ) - 1
• Green or red chilly - 5
• Ginger garlic paste - 1 tsp
• Tuwar dal  (boiled and smashed) - 1 cup
• Asafetida (powder) - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Mustard - 1 teaspoon
• Curry leafs- 1 stem
• Ghee - 4 tsp
• Water - 3 cups
• Salt - to taste

Procedure:

• Heat 1 tsp of ghee in a pan. After ghee melted, add green chilly, tomato pieces, Ginger Garlic paste and fry it for 2 mins.
• Add pepper powder, Asafetida powder, rasam powder,Turmeric powder and mix well.
• Add gooseberry water and water.
• Add boiled and smashed Tuwar dal, salt  and mix well.
• Cook it in a low flame. Don't leave it to boil
• Heat 2 tspn of ghee in a pan and fry mustard seeds. When the mustard starts to crackle add cumin seeds, Curry leafs and mix it to the above rasam.

       Serve hot with rice.

Perfect maggi noodles

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Ingredients:

·         1 packet maggi noodles

·         chopped big onion

·         1 Green chilli

·         1 tsp Ginger-garlic paste

·         1 chopped tomato

·         tsp tomato sauce

·         tbsp Butter /Oil

·         2 cups  Water  

·         Salt to taste

Optional:

·         2 French beans

·         1 cup diced capsicum

·         1 carrot finely chopped

·         1/4 cup green peas

·         1 tsp soya sauce

·         1 tsp chilli sauce

·         1 egg bhurji only added with pepper and salt

·         Coriander leafs

Procedure:

There are 2 things for a perfect maggi noodles…

1^st process of boiling noodles

2^nd adding the flavor

1^st step:

·         Heat the 2 cup of water in a medium size vessel.  mean time just crush the maggi noodles

·         Add the maggi flavor pack that is in every pack

·         After its boiled reduce the flame  and add crushed noodles

·         And let if it to be cooked for 10 mins then filter the water and let the noodles to get dry

2^nd step:

·         Heat the pan. Add 4 tbsp oil r butter. Add half part of chopped onion with 1tsp of ginger  garlic paste.

·         Add green chilly chopped. Fry for a few minutes. Then add 1 crushed tomatoes

·         Then add chilly, tomato, soy sauce. Add the optional vegetables as u like, egg and fry it for few mins

·         Add salt for taste. turn off the stove, add the coriander leafs, remaining onion

·         Finally mix with dry noodles and enjoy it…