Spicy cauliflower

Ingredient:

• ½ Medium size cauliflower
• 1 green chilli
• 2 Cloves garlic chopped
• 1 teaspoon chili paste
• 1 tablespoon oil
• Pinch of mustard
• ½ teaspoon cumin seed
• ½ teaspoon fennel
• ¼ teaspoon turmeric
• ½ of large onion
• ½ tomato
• ¼ cup water

Method:

• Clean and cut the cauliflower into small pieces
• Heat the oil add mustard, cumin seed, fennel, garlic and onion
• Now add green chilli, turmeric, salt and cauliflower
• Stir for few minutes and mix the chilli paste
• Now add tomato and water cover it for 8 minutes
• Serve with rice

Caramel pudding

Ingredients:

• ½ tin condensed milk
• 1 egg
• ½ tin milk
• ½ tin water
• pinch of cinnamon powder/ ½ teaspoon vanilla essence

For caramel

• 1 ½ Tablespoon sugar
• 1 ½ Tablespoon water

Method:

• Mix sugar and water heat slowly till it becomes brown
• Pour the caramel in a dish
• Beat the egg and mix all ingredients together
• Pour it in the dish with caramel
• Steam for 30 minutes (time may vary according to the steamer)
• Prick the center with a toothpick and check before taking it
• Let it cool 
• Take a plate and turn it upside down while serving

Devilled chicken

Ingredients:

For fried chicken:

• 250g chicken
• 1 tablespoon tomato sauce
• 1 tablespoon soy sauce
• ½ tablespoon chick pea flour

For tempering:

• ½ onion
• 1 tomato
• 3 spring green onion
• 1 Capsicum 
• 1 tablespoon chili flakes
• 1 tablespoon tomato sauce
• 1 tablespoon soy sauce
• pinch cumin seed
• 1/2 tablespoon oil
• salt to taste

Method:

• Mix the chick pea flour ,soya sauce and salt
• Apply to the chicken and keep it aside for 15-30  minutes
• Heat the oil,   fry the chicken till golden brown
• Heat the oil in a pan put onion, capsicum and tomatoes and saute for few seconds
• Add chilli flakes, pepper powder and saute for few minutes
• Now add ¼ cup of water and mix it
• Add tomato sauce and soya sauce
• Finally add chicken and green onion stir well
• Cover and cook for 3- 5 minutes

Sarkkarai Pongal

Ingredients:

• 1 cup red rice
• 1/4 cup moong dal/ green lentil
• 2 tablespoon ghee
• 1 cup jaggery
• 10 cashew
• 1 cardamom
• 1 pinch dried ginger powder
• 1 tin coconut milk
• 3 cup water

Method:

• Roast the green lentil
• Wash rice and  green lentil and keep aside
• Heat one teaspoon ghee, roast the cashew and take it out
• Add the water with rice and lentils
• Add pinch of salt and bring to boil
• When the rice cooked ¾ add the jaggery and stir
• Add the cardamom
• Now Add the coconut milk and reduce the heat
• stir continuously to avoid burning
• Cook till the  rice become soft and absorb all liquid
• Add balance ghee and mix it well
• Remove from heat while there is little watery
• Add cashew and cover the pot

French toast with Eggnog

Ingredients:

• ¾ cup eggnog
• ¼ cup milk
• pinch cinnamon powder
• butter
• 2 slice of bread 

Method: 

• Mix the eggnog, milk and cinnamon powder
• Beat slightly
• Heat the pan and melt the butter
• Dip the bread in mixture and toast it

Serve with butter or maple syrup or honey

 (1 Serve)

Yellow Lentil with shallots

Ingredients:

• ¾ cup - Yellow lentils
• ¼ cup - Shallots (small onion)
• ½ - Tomato (Chopped)
• ½ - Onion (Chopped)
• 1 Tablespoon - Ghee
• 1 Pinch of asafoetida
• Coriander leaves for garnishing

For masala

• 4 cloves - Garlic
• 1 - Green chilli
• ½ Teaspoon - Cumin seed
• 1 Teaspoon - Coriander
• Small piece of Ginger

Method:

• Soak the lentils overnight
• Wash and cook the lentil with 2 1/2 cup water
• When half done add small onions and cook for 10 minutes
• Grind the masala ingredients to thick paste and keep it aside
• Heat the ghee in a pan
• Fry the onion till it turns to golden brown
• Add the masala paste and cook for 2 minutes
• Now add cooked lentil, salt and cook for 5 minutes
• Finally add tomato and cook further 5 minutes
• Take the pan from stove and add asafoetida
• Garnish with coriander leaves

This dish is taste with rice, chapathi and string hopper

Fish fry

Ingredients:

• Fish basa fillets or any sliced fish -1 kg
• Corn flour -1 tablespoon
• Chilli powder -1 tablespoon
• Yellow powder -a pinch
• Salt -1 teaspoon
• Balsamic vinegar -1 teaspoon
• Rice vinegar -½ teaspoon
• Lime juice -1 teaspoon
• Tomato puree -2 tablespoon
• Ginger, garlic paste (optional) -1 teaspoon
• Oil for frying

Method:

• Clean and cut the fish into small cubes
• Mix all the ingredients except fish without lump
• Apply the paste evenly to the fish
• Refrigerate it 1 - 4 hours
  
• For deep frying heat the oil and fry the fish till golden brown
  Or
• In a non stick pan heat 2 tablespoon oil
• Keep the fish and cook in medium
• Turn side to side till golden brown.

Avocado juice

 

Ingredient:

• 1 Ripe Avocado
• 2 teaspoon sugar
• ½ cup water
• ¼  cup milk (Optional)

Method:

• Cut the avocado and remove the pulp
• Add sugar, water and blend it
• Finally add milk and mix it
• Add 2 ice cubes and serve it
• You can add honey instead of sugar
• If you don’t want milk add ¾ cup water

Avocado is a very healthy fruit. It contains lots of protein and can reduce cholesterol.

Having a glass of juice for breakfast can fulfill your hunger and reduce cholesterol!

( 1 serve)

Guava juice

Ingredients:

• 4 - guava
• 1 tablespoon - lime juice
• 10 - mint leaves
• 3-4 teaspoon - sugar
• Pinch of salt
• 1/4 teaspoon - pepper
  
  

Method:

• Wash and cut the guava into small pieces
• Grind with other ingredients except mint leaves
• Add required amount of water and filter it
• Cool it put few mint leaves and serve

Oats soup

Ingredients:

• 1/2 cup - Oats
• 1 cup - Milk
• 2 cup - Hot water
• 3 clove - Garlic
• 1/2 Teaspoon - Pepper
• 2 Teaspoon - Butter
• Salt to taste
  
  

Method:

• Ground the garlic
• Heat the butter and fry the garlic
• Add oats and fry for 2 minutes
• Add hot water and cook for 5 minutes
• Add milk and salt, cook for 2 minutes
• Serve with pepper
  
  
  It is very easy and healthy recipe for the breakfast.