Bottlegourd and Shrimp Curry





Ingredients:
1 bottlegour cut into small pieces
250 grams small prawns
1/2 bunch palak leaves chopped
1 big onion chopped
1 big tomato chopped
1 tbsp ginger garlic paste
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1 big green chili chopped
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp garam masala powder

Method to cook:
Heat oil in a wok.
Add mustard seeds and cumin seeds. Add chopped green chilies, chopped onions and ginger garlic paste.
Cook till onion turns brown.
Add chopped tomatoes and cook for some time. Add chopped prawns and mix well. Add chipped spinach leaves and cottlegourd. Add turmeric powder, garam masala powder and red chili powder. Add salt and mix well. Cook for 10 minutes on slow.
Serve hot.


Poi Bara

Ingredients:
I bunch Poi leaves finely chopped
1 big onion chopped finely
3 tbsp besan
1 tbsp rice flour
Salt to taste
Green chilies chopped.
Oil for shallow Frying


Method to cook:
Mix all the ingredients and mash well. Make small Patties and fry on tawa on both sides till they are crispy and golden brown.

Bottlegourd (Lauki) Dosa



Ingredients :
1 and 1/2 cup rice
1/2 cup urad daal
2 cups boiled lauki
1 tsp methi dana
Salt to taste

Method to cook:
Soak rice and urad daal along with methi overnight.
Grind with water to a fine paste.
Allow the batter to ferment. Mix salt to it.Grind boiled bottlegourd/lauki and add to it.
Heat your dosa pan. Add a little butter for greasing. Take a ladder full of batter.
Pour it over pan and spread it evenly.
Cok on both sides.
Serve with Coconut Chutney/Sambhar and Aloo Masala.

Fish Chettinad



Ingredients:

10-12 pieces of king fish
1 big onion chopped
4-5 curry leaves
1 tsp mustard seeds
1 tsp methi seeds
3-4 tomatoes chopped
3-4 kokum soaked in warm water
1 tsp turmeric powder
1 tsp red chili powder
2 tbsp oil

To be dry roasted and ground to paste:
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
5 curry leaves
2 tbsp grated coconut
4-5 black pepper corn
3 dry chilies
10-12 shallots
5-6 cloves of garlic
1 tbsp toor daal
1 tbsp channa daal
Method to cook:
Marinate fish with salt and 1 tsp turmeric powder
Heat oil in a wok. Add mustard seeds, methi seeds and curry leaves. Add chopped onion and cook till it turns brown.
Add chopped and pureed tomatoes and cook till tomato is well cooked.
Add the ground paste, turmeric powder and red chili powder. Add kokum water and cook till everything is well cooked. Add 2 cups of water and bring it to boil.
Add the fish pieces and cook till fish is well cooked. Serve hot with appam.

Oats Dosa

Ingredients :1 and 1/2 cup rice
1 cup oats
1/2 cup urad daal
1 tsp methi dana
Salt to taste

Method to cook:Soak rice, oats and urad daal along with methi overnight.
Grind with water to a fine paste.
Allow the batter to ferment.
Mix salt to it.
Heat your dosa pan. Add a little oil for greasing. Take a ladder full of batter.
Pour it over pan and spread it evenly. Add few drops of oil. Turn the heat to high.
Fold the dosa and take out of the pan.
Serve with Sambhar and Aloo Masala.

Jackfruit Biryani



Ingredients:
4 cups jackfruit cut into big chunks and cooked in pressure cooker with salt and turmeric till you hear 2 whistles
5 onions cut into julians and deep fried or caramalised
1 tbsp cashew nuts fried till it turns brown
2 cups rice soaked for half an hour
½ cup chopped coriander leaves
½ cup chopped mint leaves
4 tbsp oil
2 tbsp biryani masala of your choice
2 bay leaves
2 green cardamom
2 black cardamom
4-5 whole black pepper
2 cloves
2 cinamon sticks
4-5 green chilies cut into half
½ cup curd
2 tomatoes chopped
1 big onion chopped finely
1 tbsp ginger garlic paste

Method to cook:
Cook rice with 1 tsp oil and whole spices till its 75% cooked.
Strain and keep aside.
Heat 2 tbsp oil in a wok. Cook boiled jackfruit till it turns brown. Keep aside.
Heat 2 tbsp oil in a deep vessel. Add the chopped onions, ginger garlic paste till it turns brown. Add chopped tomatoes and cook till you see oil on top. Add boiled and fried jackfruit pieces.
Add beaten curd and mix well.
Turn off the flame.
Spread half the caramalised onion. Spread half the coriander leaves, mint leaves and green chilies.
Add the cooked rice. Spread rest of the onions, coriander leaves, mint leaves . Add the fried cashew nuts . Cover with lid and dum for about 10-12 minutes.
Serve with Raita.

Jackfruit Cutlet


Ingredients:
2 cups jackfruit boiled with turmeric and salt.
1 cup mashed potatoes
1 small onion chopped
1 tsp ginger garlic paste
2 tbsp chopped coriander leaves
1 tsp garam masala powder
1 green chili chopped
Salt to taste
Oil to shallow fry

Method to cook:
Heat 1 tsp oil in a wok. Add ginger garlic paste.
Add chopped onions and mix well. Cook till it caramalises. Add chopped green chilies and garam masala powder.
Add this mixture to the jackfruit and potato. Add salt to taste and chopped coriander leaves. Mix well.
Make small kebabs out of it. Heat oil in a flat pan. Add the kebabs and cook on both sides till they are cooked well.
Serve with chutney of your choice