• Mushroom
• Onions                      1
• Curry leaves         few
• Pepper powder     1 tsp
• Fennel seeds          1 tsp
• Turmeric powder a pinch 
• Chilli powder          1 tsp
• Pepper powder      1 tsp
• Coriander powder

Method:

1. Wash the mushroom in water and squeeze the excess water.
2. In a pan heat oil, add fennel seeds, Garlic pods and onion. Stir them until onion turns golden brown
3. Then add turmeric powder, chilli powder, pepper powder and coriander powder. Mix well with onions and stir them until raw smell of  masala is gone.
4. Then add mushroom and stir well with masala. If its dry, sprinkle some water and then stir. Cover with lid and allow it to cook for 15 to 20 minutes in medium flame.
5. When it is done serve with chappathi or rice. Garnish with some coriander leaves.

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For Fish fry:

• Nethili meen            1 pound
• Red chilli powder
• Pepper powder
• Turmeric powder  1 tsp
• Salt

For Masala:

• Onions                         1
• Curry leaves         few
• Fenugreek seeds
• Garlic
• Pepper powder        1 tsp
• Coriander powder  1tbsp
• Sambar powder       1tbsp

Method:

1. Clean and wash the fish in water and strain it.  Marinade the fish with chilli powder, pepper powder and salt.
2. In a kadai heat oil for deep frying the fish. Once done, place the fried fish in paper towel so that excess oil is absorbed.
3. In a separate pan , add 1 tbsp of oil and heat it. Add fenugreek seeds, chopped garlic pods, curry leaves and chopped onions. Fry them until they turn golden brown in medium flame.
4. Then add the coriander powder, sambar powder and fry them until the raw smell is gone.  Don’t cover the pan with lid, masala should be dry.
5. At last, add the fried fish to the masala and mix well. Ready to serve with rice or as side dish.

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Ingredients:

• Cabbage             1whole
• Mustard seeds 1/2 tsp
• Urad dal             1/2 tsp 
• Curry leaves     few
• Green Chilli      2
• Turmeric pwdr
• Oil

Method:

1. Heat oil in a pan, add mustard seeds,urad dal,curry leaves.
2. When it splutters, add the shredded cabbage along with the green chilli’s.
3. Stir well for 5 min. Then, Sprinkle some water and cover with the lid. Allow it to cook for 10 – 15 min.
4. When it is done serve with chappathi or as side dish for rice.

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• Grated Coconut 1 and 1/2
• Rice 1Cup or left over rice
• Urad dal 2 tsp
• Dried red chilli 30r 4
• Channa dal 1 tsp
• Mustard seeds 1 tsp
• Asafoetida pwdr or hing 1/4 tsp
• Curry leaves
• Cashews few

Method:

1. In a pan, heat oil add mustard seeds, Urad dal, hing, cashews, channa dal, dried red chilli’s, curry leaves and fry for few minutes.
2. Now add the grated coconut and fry for few minutes say about 10 minutes and then, add the rice to it.
3. Mix rice well with coconut. Coconut rice is ready to serve with hot paapads.

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• Rice 1 cup
• Moong daal 1/4 cup
• Cumin seeds 1 tsp
• Black pepper corns crushed
• Ginger
• Ghee 2 tbs
• Cashews few

Method:

1. Soak rice and moong daal in water for 10 – 15 minutes.
2. Meanwhile, in pressure cooker add some oil. To it add the ginger, cumin seeds and black pepper corns. Stir it for a while.
3. Once the raw smell goes add the soaked rice and daal.
4. Add salt to it and mix well and add 6 cups of water and ghee to it and then pressure cook it for 4 whistles.
5. Atlast garnish the pongal with cashwes fried in ghee.
6. Serve with sambar and chutney.

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• Cashews 2 cups
• Sugar    1 cup
• Ghee 1 tbsp
• Water 1/2 cup

Method:

1. Soak the cashews in water for 30 minutes and then grind to coarse paste after draining the water.
2. Boil the water with sugar until the syrup thickens.
3. Take a pan in a medium low heat, add the paste , ghee and syrup and keep on stirring until it comes to halwa texture.
4. Garnish with roasted cashews and serve.

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• Onion              1
• Tomato           3
• Green chilli    4 0r 5
• Red chilli        3 or 4
• Ginger             finely chopped few
• Curry leaves few
• Urad daal
• Mustard seeds

Method:

• In a pan heat oil, add mustard seeds, urad daal,curry leaves,red chilli’s and chopped ginger. When it sputters add onion and stir for few minutes.
• When the raw smell of onion has gone, add the tomatos and green chilli’s let it cook for a while.
•  Switch off the flame and let it cool for a while.
• Grind to a smooth paste and season it 2 tsp of gingely oil with mustrad seeds and urad daal and with few curry leaves again.
• Serve hot with dosa, idli’s or bhajji’s.

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• Potato    3
• Peas        1/2 cup
• Carrot    1/2 cup
• Onion    1
• Bell peppers  1
• Tomato     1/2
• Cumin seeds   few
• Garlic
• Coriander powder 1 tsp
• Garam masala         1 tsp
• Hing
• Oil
• Coriander leaves
• Salt to taste

Method:

1. First divide the potatoes into 2 halves and cut in round shape with thin slices.  Cut the carrot to small cubes and bell peppers also into medium cube pieces.
2. Heat oil in a pan, add cumin seeds and a pinch of hing.
3. Add the onions and chopped garlic and stir for few minutes until the raw smell goes.
4. Then add the bell peppers along with peas, carrot and tomatos. Stir well.
5. Now add the coriander powder, garam masala, red  chilli powder. Cover it with lid and allow it cook for a while in medium heat. Sprinkle some water and then close the lid.
6. Atlast, garnish with coriander leaves. Serve with chappathis or with rice.

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• Peanuts                 1 cup
• Dry red chillis     2
• Curry leaves       few
• Small onion        3
• Garlic                   1
• Tamarind pulp
• Mustard seeds

Method:

• In a pan, roast the peanuts and red chillis for few minutes. THen allow to cool for a while.
• Grind the peanuts , redchillis with onion, soaked tamraind pulp and gralic pod to a caorse paste.
• Heat oil in a pan and add the mustard seeds, curry leaves when it splutters add to the chutney.
• Serve hot with dosas, idli.

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Coriander leaves 1 bunch
Coconut 1/4 cup
Onion chopped finely
Ginger small grated
Green chilli 2
Red chilli     2
Salt
Lemon juice 2tsp

Method:
Blend the chopped onions, coconut, coriander leaves and ginger to a smooth paste. Add some water to it in blender.
Add few drops of lemon juice to it.Serve with dosas, samosa, bajji.

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