Sambar

Ingredients:

• Toor dal : 1/2 cup
• Carrot : 1or 2
• Small Onion (Sambar Onion) : 7 to 8 nos
• Tomato : 1 
• Garlic : 2 or 3
• Roasted gram : 1 tbsp
• Turmeric powder : 1 tsp
• Chilli powder : 1tbsp
• Coriander powder : 2 tsp
• Coconut : 2 pieces
• Mustard seeds : 1/2 tsp
• Cumin seeds : 1/2 tsp
• Urad dal : 1/2 tsp
• Oil : 3tsp
• Red chillies : 2
• Salt : as needed
• Coriander leaves : few
• Curry leaves : few
• Ghee : 1tsp
• Tamarind paste : 2 tbsp
• Hing : 1/4 tsp

Method :

1. Take a pressure cooker,add toor dal  ,garlic ,1/4 tsp turmeric powder and cook  with water for 3 whistle. After the whistle is released ,mash the dal roughly and keep it aside.
2. Grind the roasted gram with tomato,turmeric powder,coriander powder,chilli powder,coconut in to fine paste  by adding little water.
3. Take a pan ,add oil and temper with mustard seeds,cumin seeds,red chillies, and curry leaves.when it splutters,add small onions (sambar onion) and saute it well.
4. Add chopped carrot and saute for 1 minutes.
5. Add some water and cover with lid until the carrots are well cooked.
6. Add cooked dal in to the pan and bring it to boil.
7. Add the grinded paste (2).
8. Add tamarind paste ,cover and cook in medium for 5 minutes.
9. Finally, add hing ,ghee and garnish with corriander leaves.
10. Serve with idly ,dosa ,pongal and rice.

Bread Butter Pudding

Ingredients:

• White Bread : 6 Slices
• Egg : 4
• Butter : 3 tbsp
• Milk : 2 cups
• Sugar : 1/2 cup
• Vanilla essence : 1 tsp
• Raisins : 1/2 cup

 Take 2 cups of  hot milk in a bowl,add 1/2 cup sugar and stir till it dissolves.

 Break 4 eggs in to it and whisk to mix well.

 Add 1 tsp vanilla essence and mix.

 Apply 3 tbsp butter on 6 bread slices.

 Keep one slice on top of the other and make three sandwiches.

 Cut each of them in to four triangles.

 Arrange the triangle in tha baking dish so, each triangle bread overlaps the previous one.
                                      
 Pour the egg and milk mixture over the bread slices and press the bread lightly.so,that they soak up most of the milk.

 Sprinkle 1/2 cup raisins on the top.

Preheat oven to 180 degree celsius and then place the dish in the preheated oven .

 Bake for about 40 minutes .

Serve hot or cold .

Karunai Kilangu / Elephant Yam Roast (Fry)

Ingredients:

•  Senai kizhangu (Elephant yam) :250 gms
• Turmeric powder : 1/4 tsp
• Red chilly powder : 2 tsp
• Coriander powder : 1 tsp
• Tamarind paste : 2 tsp
• Oil : 1tbsp
• Water : 1 Cup
• Salt : as needed

 Remove the skin and cut them in to half inch thick pieces.

 Heat oil in a shallow fry pan and add the senai kizhangu and fry for 1 minute.

 Add turmeric powder,red chilly powder,coriander powder and salt then saute it for 1 minute.

 Add water and stir well.

 Once the water starts boiling cover the lid and cook it for about 10 minutes in a medium heat.

 After the senai kizhangu is soft and cooked add the tamarind paste and turn it smoothly without breaking and cover the lid for 3 minute.

 After 3 minutes ,remove the lid when the oil starts seperating .

Fry the senai kizhangu in low to medium heat till it gets golden brown on both sides.

Kovakkai Fry/Masala

Kovakkai in tamil / dondekaya in telugu / Ivy Gourd in english

Ingredients:

• Kovakkai – 250 gms
• Onion  : 2 Medium sized
• Tomatoes : 1 
• Tomato Paste : 1 tbsp
• Red chilli powder : 2 tsp
• Coriander powder : 1 tsp
• Turmeric : 1/2 tsp
• Salt – as required
• Oil : 1 tbsp
• Mustard seeds : 1 tsp
• Dry red chilli : 1
• Garlic : 2
• Curry leaves : Few
• Coriander leaves : Few

 Wash and cut kovakkai in to half pieces and cook the kovakkai seperately in cooker or pan .

 Heat oil in a pan and dry red chilli and mustard seeds.Let it splutter.

 Add curry leaves , garlic and saute it for 30 seconds.

 Add chopped onions and fry till the colour changes.

 Add tomatoes and fry for 1 minutes.

 Now,add the tomato paste and fry till the oil separates.

 Add cooked kovakkai and saute it for 1 minutes.

 Add red chilli powder,turmeric powder,coriander powder and salt.let it fry for 2 minutes.
                                      
Lastly,garnish with coriander leaves.

Egg Gravy / Curry / Kurma

Ingredients:

• Eggs : 4 0r 5
• Onions : 1 Medium sized
• Tomatoes : 2
• Mint leaves : 1 Cup
• Coriander leaves : 1/2 Cup
• Ginger and Garlic paste : 1 tbsp
• Coconut Paste : 3 tbsp
• Oil : 1 tbsp
• Cinnamon : 1 Small
• Cardamom : 4 nos
• Cloves : 4 nos
• Star Anise : 1 nos
• Red chilli powder : 1 tbsp
• Turmeric powder : 1/2 tsp
• Coriander powder : 1 tsp
• Cumin powder : 1/2 tsp
• Black pepper powder : 1/2 tsp
• Salt : as needed
• Curry leaves : Few

 Boil the eggs and remove the shell from it. Grind the onion and tomatoes into fine paste  and,take juice from mint and coriander leaves.

 Heat oil in a pan and add cinnamon,cloves,cardamom,star anise .

 Add curry leaves, onion ,tomato paste and ginger, garlic paste and fry till oil separates.

 Add chilli powder,turmeric powder,coriander powder,pepper powder,cumin powder and salt and saute for 1 minutes.

 Add mint and coriander jucie and cover it with a lid  and cook for 2 minutes.

 After 2 minutes , slightly slit the 3 sides of egg and put it in to the gravy.

 Add coconut paste and let it cook for 1 minute.

 Finally ,garnish with coriander leaves and serve hot with rice,chappatis,dosa or idly.

Vegetable Biryani

Ingredients:

• Basmati Rice : 1 Cup
• Onions : 1 Medium sized
• Tomatoes : 1
• Ginger and Garlic Paste : 2 tsp
• Cinnamon : 1 small
• Cardamom : 4 nos
• Star Anise : 2 nos
• Cloves : 4 nos
• Bay leaves : 2 nos
• Coriander leaves : 2 tbsp
• Mint leaves : 4 tbsp
• Oil : 2 tbsp
• Ghee : 1 tsp
• Salt : as required
• Water : 2 Cups
• Coriander powder : 1 tsp
• Turmeric powder : 1/2 tsp
• Red chilli powder : 1 tbsp
• Green peas : 1/2 Cup
• Carrot : 1 small
• Beans : 5 nos
• Curd : 1 tbsp

 Cut onions,tomatoes,carrot and beans.Take a juice from coriander and mint leaves.

Clean and soak rice for 15 to 20 minutes.

 Add ghee to the non-stick pan.

 Add the drained rice to the pan and fry for about 5 minutes in medium heat.

 Heat oil in a pan,then add cloves,cinnamon,cardamom,star anise,bay leaves and saute until you get a nice aroma.

Add the sliced onions , ginger garlic paste and saute until the raw smell goes,then add chopped carrot,beans,green peas and tomatoes and cook till oil seperates.

                                   

Add turmeric powder,chilli powder,coriander powder and saute for 1 minutes.

 Measure and add 1 cup of coriander and mint juice and add 1 cup of water ,then add curd.

 Add the fried rice and then add required salt.

 Finally, transfer the contents of the pan in to the electric rice cooker and switch on.Your vegetable biryani is ready to eat in 20 to 30minutes.