Moure Kulambu - SIDE DISH

INGREDIENTS:

2 tsp Urud dhall
2 tsp Moong dhall
5 gms par boiled rice
1 tsp Jeera seeds
2 gms fenugreek
5 green chilies
1 tsp. Ginger paste
¼ Gallon (1 litre)
curda pinch of turmeric powder
Mustard seed,
curry leaves for seasonning
salt to taste

DIRECTIONS:

1. Grind all dals, rice, chilies and jeera in to a paste.
2. Mix it well with the curd so that there are no lumps left.
3. Heat oil in a vessel and add mustard seed and curry leaves.
4. Now pour in the curd mix and remove immediately as soon as it is warm.
5. Add salt. Serve it with rice

Ghee Rice

INGREDIENTS:

2 cups Basmati Rice
¼ cup Ghee1
½ cups Onions (chopped)
2 pieces Cinnamon
20 Cloves
10 Cardamom
1 Garlic
2 pieces Ginger
Salt for taste

DIRECTIONS:

Grind ginger and garlic to a fine paste.Wash and soak rice in water for ½ hourHeat ghee in a vessel and fry chopped Onions. Add Cinnamon, Cardamom and Cloves and fry them. After few minutes add the rice and mix them for 3 minutes. Add the grinded paste. Add 1½ cup of water and salt. Pressure cook for 10 minutes in a cooker.Serve hot.

Bisi Bele Baath (Rice)

INGREDIENTS:

1 1/2cups rice
1 cup toor daal
Mixed vegetables[100gms each cut in cubes]
Potatoes,carrots,pearl onions,beans,squash[green]
thick Tamarind pulp
1 tbsp Sambaar powder1 tsp chilli powder
1/2 tsp turmeric powder
salt to taste(GRIND)
1 tsp Sesame seeds
1/2 tsp Fenugreek seeds
1 tsp Cumin seeds
1 tsp Dhaniafew black pepperfresh coconut-less than half a shell.
dry red chillies

DIRECTIONS:

1)Pressure cook daal and keep aside.2) After grinding take a thick bottomed vessel and add ghee (generously) and fry the paste nicely until you get a good aroma, but keep stirring.Then add the mixed vegetables, tamarind pulp, dry ingredients(sambaar powder,chilli and turmeric powder,salt)3) Now add the washed rice, the cooked daal and also add the required amount of water for cooking (for this quantity 5-6 cups of water should be sufficient)4) After the baath has been cooked (it should be in a semi solid consisitency,so if more water is required go ahead and add it) remove it from heat and serve hot with pappads.

Chicken Salad - Quick salad

INGREDIENTS:

½ lb. Chicken(boneless, cooked)
1 no. Egg(boiled)
½ clove Celery(diced)
1 cup Mayonnaise
½ tsp. Black Pepper
Salt to taste

DIRECTIONS:

Boil chicken with little salt. Drain and run for 5-10 seconds in a chopper. Add the rest of ingredients in the chopper and run for another 10 seconds. Remove and serve cold.

Side Salad - A very simple salad

INGREDIENTS:

½ cup Tomato(chopped)
½ cup Onion(chopped)
½ cup Cabbage(chopped)
½ cup Cucumber(chopped)
½ cup Carrot(chopped)
½ cup Pomegranate Seeds
½ cup Gorbanzo Beans(precooked/canned)
½ cup Kidney Beans(precooked/canned)
½ bunch Cilantro(finely chopped)
Salt to tasteSugar to taste
Black Pepper to taste

DIRECTIONS:

Mix all the ingredients well, add salt, Sugar and Black pepper before serving.

Creamy Fruit Salad - Fruits in a creamy sauce

INGREDIENTS:

½ lb. Fruits(assorted, sweet)
3 nos. Banana
25 nos. Cherries(jarred maraschino, halved)
½ cup Raw Cream
¾ cup Sugar(adjust to taste)
1 tsp. Vanilla Extract
1 tbsp. Corn Flour
3 cups Milk


DIRECTIONS:

Combine fruits, cherries with slices of bananas in a bowl, cover with plastic wrap and keep in refrigerator. Heat milk and add sugar. Mix corn flour with 1/4 cup of cold milk and add this to the hot milk after turning off heat. Add vanilla extract. Let the sauce cool down. Use an electric mixer to whip the whipping cream to soft peaks. Incorporate the whipped cream into cold custard sauce by folding action. Don't beat it or you will lose all the air. Now pour the mixture onto the fruit bowl and fold it very carefully. Pour into dessert bowls and keep in refrigerator for an hour before serving.

Carrot and Tomato Soup

Ingredients:

1/2 kg tomatoes
200 g carrot
2 tsp salt, or to taste
1/4 tsp powdered black pepper
water
1 tsp sugar (optional)
grated carrot for garnishing
cream for garnishing

Method:

Chop the tomatoes and carrots. Put them to boil, partially covered, with 1cup water and the salt. When it comes to a boil, lower the heat and simmer till the vegetables are completely cooked through. Cool and pass through a soup strainer or blend in a blender and then strain. Add water to make up to 4 1/2 cups of liquid. Put on the fire and bring to a boil and simmer. Add the sugar and the pepper. Simmer for about 10 minutes. Serve garnished with the cream and carrots.