I prepared this salad because it contains lots of fresh veggies from my kitchen garden. It is so good, and because it makes its own dressing, it's very healthy as well. 


Ingredients

  • Chopped cucumber - 1 cup
  • Cashew nuts - 2 tsp coarsely grind

Dressing

  • Olive oil - 1 tablespoon
  • Lemon juice - 1 teaspoon
  • Salt - ½ teaspoon
  • Black paper - 1/8 teaspoon

Method

  1. Dressing: In a bowl, mix all the dressing ingredients well. Set aside.
  2. Cut all the ingredients and mix together.
  3. Just before serving, add the dressing. Mix it well.
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Ingredients

  • Egg - 4 nos
  • Onion - 1 large
  • Tomato - 2 large 
  • Ginger garlic paste - 1 tbsp
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 1 and 1/2 tsp
  • Green mirchi - 2
  • Garam masala -1/2 tsp
  • Pepper powder - 1/4 tsp
  • Salt to taste
  • Oil - 3 tsp
  • Coriander & mint leaves - 2 tbsp finely chopped

Method


  1. In a sauce pan add 2 cups water bring to a boil add salt and the eggs boil for 10 minutes. Transfer the eggs to cold water and remove the shell, set aside
  2. In a wide non stick pan, heat oil add the onions, saute until transparent. Add the ginger garlic paste and saute until golden. Now add the spice powders - turmeric, red chilli, garam masala, coriander, pepper powder and salt. Mix well
  3. Add the tomato and cook until the raw smell goes away (3 minutes). Add 1 cup water and bring to a boil. 




4. Bring flame to simmer and cook further for 3 minutes. Add eggs and close with lid. Immediately switch off the flame. Egg can cook in the gravy heat in another 3 - 4 mins.


Serve hot with piping hot idly/dosa/ chappati.
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Kambhu - Amma's secret healthy receipe...ssshhhh
Bajra is very popular in Rajasthan and is the most widely grown millet. It is high in protein and contains all essential amino acids. It is rich in calcium, iron and other minerals. It also has vitamin E and B-complex. You can make a variety of dishes as your wish just play with kambhu in your kitchen. 


Ingredients
Method
  1. Wash and soak urad dal and fenugreek for 2 hours. Grind it to a smooth batter. If grind mixer (mixie) add a little more than 1/2 cup of urad dal.
  2. Mix bajra flour with needed water and salt making sure that there are no lumps. 
  3. Add the grinded urad dal and mix it well. Add water if needed to get a dosa batter consistency.Check for salt.
  4. Prepare just like you prepare regular dosa.
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Chettinad Cuisine
Mouth watering taste for Indians. I love my nativity cooking and I got this recipe from my periamma who instructed me correctly to grind the ingredients which turns chicken masala taste great.





Ingredients

  • Chicken - 500 grams
  • Ginger Garlic paste - 3 tbsp
  • Cinnamon stick – 2 inch size
  • Cloves - 4
  • Star anize - 1
  • Bay leaf - 2
  • Cardamom - 1
  • Black stone flower - 4
  • Fennel seeds - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Salt to taste
  • Oil - 3 tbsp
  • Curry leaves - 2
  • Chettinad masala paste – Refer prepare chettinad masala paste
  • Onion tomato paste – Refer prepare Onion tomato paste




Prepare Chettinad chicken masala - To Roast and grind
  • Coriander seeds -1 tbsp
  • Cumin Seeds - 1 tbsp
  • Fennel seeds - 1/2 tsp
  • Pepper corns - 1/2 tsp
  • coconut - 1/4 cup
  • Poppy seeds - 1/4 tsp
  • Cinnamon Stick - 1 inch size
  • Cloves - 3
  • Red chilli - 2
  • Curry leaf - 2 sprigs

 Onion Tomato Paste - To Roast and grind
  • Onion - 2 cut into cubes
  • Tomato - 2 cut into cubes
  • Salt to taste
  • Oil - 1 tbsp

 Method
  1. Wash chicken with hot water and salt and marinate with turmeric. Keep aside.
  2. Dry roast all ingredients under prepare chettinad masala in very low flame till raw flavor goes away. Allow it to cool down and grind to nice paste.
  3. Place pan over your stove, add 1 tbsp oil and fry onion and tomatoes by adding salt to taste and cook till they are soft by covering with lid for 10 minutes. Allow it to cool down, grind it to smooth paste.
  4. In a frying pan, add 3 tbsp oil, once it is hot add cinnamon stick, cloves, star maze, bay leaves and cardamom. Once you got nice aroma, reduce flame to low, add fennel seeds and black stone flower. Allow it to splutter. Do not burn any ingredients, if burnt, then u get only bitter taste.
  5. Add ginger garlic paste. Fry till raw flavor goes away.
  6. Add chicken and mix all ingredients finely and cover it with lid, cook for 2 minutes till the chicken oozes out water. Add chettinad masala paste along with salt .
  7. Mix it well and cook with lid for another 5 minutes so that the flavour of all spices will mix thoroughly and gives nice aroma with chicken.
  8. After 5 minutes, add onion and tomato paste along with water (as your wish, I added 1 glass of water) and mix and cook it till the chicken is completely cooked. For me it takes 20 mins.
  9. Reduce the flame to very low and allow it to cook for 10 more minutes. Slow cooking makes your curry even more tasty.

Finally garnish it with coriander leaves , curry leaves and serve with rice or roti, chapati, naan, parata . It taste great with dosa / Idli.

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Ingredients

Bhindi/Okra/Ladies Finger(Vendakkai) - 15 to 20
Onion - 1  finely chopped
Turmeric powder - a pinch
Chilli powder -  1/2 tablespoon
Corriander powder – 1 tablespoon
Salt - to taste

Seasoning

Mustard seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Jeera - 1/2 tsp
Curry leaves - few
Green Chillies -1 
Sesame Oil - 2 tsp


Method

1.Wash the okras, dry them well using tissue paper. Then chop them into thin circles.
2.Heat oil, add the items under Seasoning then add onion and fry till slightly browned. Then add okras and saute till it shrinks in volume.
3.When it starts shrinking in volume and the stickiness is reduced, sprinkle little water and cook covered for 3mins until it turns soft. Then give a quick stir, add required salt and turmeric powder. Keep stirring.
4.Once the stickiness is fully gone and it turns dry and slightly browned add the chilli powder and coriander powder.

5. Stir and leave it for 2 mins.
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