Cream of Tomato Soup

Ingredients:

Fresh Tomatoes big chopped-3
Onion medium chopped-1
Garlic cloves chopped-2
Bay leaf -1
Butter-1tbsp
Pepper and Salt to taste
Cream-2tbsp (optional)
Tomato red food colour-pinch (optional)
For garnish-
Bread croutons (bread chopped to cubes and fried in oil/ butter)
Spring onion greens chopped.
Preparation:

n a pressure pan add tomatoes, onions, garlic and bay leaf. Add enough water and pressure cook for 10 mins. Remove the bay leaf from the cooked tomato mixture, cool down the mixture and make puree in the blender. Heat butter in a deep pan, add the tomato puree and water to make the soup thin as required. Season with salt and pepper. If required add cream to make Cream of Tomato soup. Garnish with bread croutons and greens of spring onions. Serve Hot.

MIXED VEGETABLE CURRY

Ingredients : 200g carrots, cut into 2 cm lengths 200g beans, cut into 3 cm lengths 100g peas, shelled 200g pumpkin, cut into 2 cm cubes 1 tablespoon split peas 1 cup(250ml) plain yoghurt 1/4 cup(60ml)water 3 tablespoons desiccated coconut 3 green chilies, chopped and seeds removed 2 teaspoons cumin seeds 30g ghee 8 curry leaves

Preparation :

Cook carrots, beans, peas and pumpkin separately in boiling water until tender, drain.Place split peas in a frying pan, stir over low heat 5 minutes. Put split peas in a bowl, cover with water and sand 1 hour. Drain and crush to a paste dhal. Combine vegetables and dhal in a saucepan with yoghurt, water, coconut, chillis cumin. Cook over low heat, without boiling for 10 minutes. Melt ghee in a frying pan and saute curry leaves until lightly browned, spoon over vegetable curry to serve.

ALUR DOM RECIPE

Ingredients:
Potatoes(small) - 500 gms
Mustard - 1/2 table spoon
Curry leaves - 8-10 (Small)
Bay leaves - 2
Tamarind - 50 Gms
Chilli Powder - 1/2 table spoon
Chillies (green) - 5
Salt according to taste
Ginger paste - 1 table spoon
Garlic paste - 1/2 table spoon
Sugar - 1 table spoon
Refined oil - 3/4 table spoon

Method:
a. Boil potatoes and peel off the skins.
b. Soak tamarind in a cup of water for 10 mins.and strain the juice.
c. Heat oil in pan and fry ginger, garlic, mustard, bay leaves with some sugar till brown.
d. Then add the boiled potatoes & fry untill the potatoes becomes golden brown.
e. Then add chillies,kurry leaves, salt & add tamarind juice.
f. Stir & serve hot with luchi/puri.

CHILLI BHAJJI RECIPE'S

Chilli Bajji is also known as Milagai Bajji. Learn how to make/prepare Chilli Bajji by following this easy recipe.

Ingredients:

• 10 Green chillies, preferably big ones • 100 gms Chickpea flour • 1 tbsp Rice flour • 1 Large potato, cooked and mashed • 1/2 tbsp Tamarind paste • 1 tsp Cumin powder • 1 tsp Red chilli powder • 1 tsp Ginger paste • 1/4 tsp Turmeric powder • 1 Pinch asafoetida powder • Salt as per taste • Oil for deep frying

How to make Chilli Bajji:

• Combine together the rice flour, chickpea flour, cumin powder, asafoetida powder, red chilli powder, turmeric powder and salt. • Prepare thick batter using water. • Slit the chillies keeping its tail-end intact. • Remove the seeds. • For preparing stuffed chilli bajjis, mix tamarind paste and mashed potato with a little salt. • Fill the mixture inside each Chilli and close them well. • Dip the chillis in the batter and deep-fry in the oil. • Serve Chilli Bajji with sauce.

BANANA VADA RECIPE'S

Banana Vada also known as Aratikaya Vadalu is a very easy to make recipe. Learn how to make/prepare Banana Wada by following this easy recipe.

Ingredients:

• 2 cups Gram Dal/ Channa Dal • 2 Raw Bananas • 2 Green Chilli (chopped) • 1 tbsp Coriander Leaves (chopped) • A few Mint Leaves • 1-1/2 tsp Ginger-Garlic Paste • 1 Onion (chopped) • 1 tsp Garam Masala • 1 tsp Salt • Oil for deep fry

How to make Banana Vada:

• Soak the gram dal in enough water for two hours. • Boil the raw bananas in a pressure cooker and peel them. • Smash the boil bananas. • Meanwhile drain the water and grind the dal into a coarse paste. • Make dough by mixing mashed bananas, coarsely grounded dal and all other remaining ingredients. • Make small balls of dough and pat on a plastic sheet into circular shapes. • Heat oil in a frying pan and fry them until brown and serve hot with any sauce.

COCONUT CHICKEN RECIPE'S

Coconut Chicken is a South Indian recipe, best served with rice. Learn how to make/prepare Coconut Chicken by following this easy recipe.

Ingredients:

• 2-3 Chicken breasts • 1 Can coconut milk • 1/2 Cup sweet peas • 1 Green onion, chopped • 1 Big carrot, sliced thin • 1 tbsp Curry powder • Salt and pepper to taste • Oil as needed

How to make Coconut Chicken:

• Remove bones and skin from the chicken. • Wash and cut it into bite-size pieces. • Heat oil and fry them. • add carrot, peas, onion, pepper, salt and curry powder to it. • Cook for 5 minutes. • Combine coconut milk with it, mix well. • Cook it for about 10 or 15 minutes more.

AVAL PAYASAM RECIPE

Aval Payasam is made with milk and poha. Learn how to make/prepare Awal Pyasam by following this easy recipe.

Ingredients:
• 1/4 Cup poha (flattened rice)
• 1 Litre whole cream milk
• 5 Almonds, thinly slivered
• 5 Pistachios thinly slivered
• 5 Pinches cardamom powder
• 1 Cup sugar
• 4 Cashews, broken
• 15 Raisins
How to make Aval Payasam:

•	Wash and drain the poha. Leave it aside for 10 minutes.
•	Separate poha grains with your finger.
•	Boil the milk in a large vessel.
•	When milk starts boiling, add poha and stir gently.
•	Bring to boil again.
•	Simmer till milk volume reduces to half. Stir occasionally.
•	Now add sugar and cardamom. Stir to dissolve.
•	Add raisins and cashews. Simmer for 2 more minutes.
•	Garnish with chopped almonds and pistachios.
•	Aval Payasam is ready.

MASALA DOSA RECIPE

Ingredients:
Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil.
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste.
Preparation:
Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more Serve
• Add filling inside Dosa and roll. Serve hot with Chutney.