Fish Pickle

Ingredients:

Flesh Fish (King Fish) 1 kg
Chili powder 5 Tablespoon
Garlic 250 gms
Ginger 100 gms
Gingerly oil 1/2 litre
Mustard 1 Teaspoon
Green Chili 5
Salt 1 n 1/2 Tablespoon
Vendhayam (Fenugrek) fry it and powder it 1/2 Teaspoon
Curry Leaves a bunch
Vinegar 50 ml

Method:

• Remove skin and bone from the fish and cut into small pieces.
• Marinate fish with 3 tablespoon of chili powder & salt for 1 hour.
• Fry the fish pieces in oil and keep aside.
  
• Peel the garlic and keep it aside.
• Cut ginger into small pieces.
• Add gingerly oil to a kadai.
• Add mustard when it splits add peeled garlic, green chili, ginger and curry leaves.
• Fry for few minutes.
• Add 5 tablespoon chili powder and salt to taste.
• Add fried fish and saute for few minutes.
• Add fried vendhayam powder.
• Finally add warm vinegar and off the stove.
  
• Soak one whole day then use the pickle.
  

Mysore Pak

Ingredients:

Gram Flour 1 cup (Sieve the gram flour)
Sugar 2 cup
Ghee 1 n 1/2 cup
Water 3/4 cup

Method:

• Add water to a pan keep the stove in low flame.
• Dissolve sugar in water.
  
• Add gram flour little by little(1 spoon each time) to the pan.
• Mix it well without lumps.
• Finally add ghee and stir well.
• When the mixture is not able to absorb any more ghee, the mixture becomes porous and starts leaving the edges of the vessel.
• Now pour the mixture to a greased plate.
• Allow it to cool and cut into pieces.

Spicy Toast

Ingredients:

Small onion (Shallots) 6
Green Chili 2
Garlic pod 2
Ginger 1/2 inch
Coriander or mint a handful
Curry leaves a handful
White Bread
Egg 2
Salt
Oil

Method:

• Beat the egg and salt well.
• Make a paste of small onion (Shallots), green chili, garlic pod, ginger, coriander or mint and
  curry leaves.
• Mix the paste with the egg.
• Dip the bread in the paste and toast it in the tawa.
• Add oil to bread sides.
• Turn bread and cook it.

A different quick snack, its very delicious.

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Appam

Ingredients:

Raw Rice (Pacha rice)2 cups
Cooked white rice 1/2 cup
Grated tender coconut 1 cup
Baking Soda 1/2 teaspoon
Dosa batter 1/2 cup
Salt to taste


Method:

• Soak raw rice for about two hours.
  
• Grind cooked rice, tender coconut, soaked raw rice and sufficient water, grind to a soft batter.
  
• Batter should be of pouring consistency.
• Add dosa batter and mix well.
  
• Ferment over night in a warm place.
  
• The next morning add baking powder and salt to taste.
• Heat the appam kadai.
• Pour a spoon of batter to the kadai and spread the batter in the kadai.
• Close the kadai with lid and cook appam.

Appam goes well with coconut milk.

Set Dosa

Ingredients:

Raw Rice (pacha arasi) 3 cups
Rice flake (aval) 1 cup
Urid dhal 1 cup
Fenugrek(vendhayam) 1 Tablespoon

Method:

• Soak the above ingredients in water for 4 hours.
• Grind it to a batter like dosa batter.
• Leave in over night for fermenting.
• Use the batter to make set dosa on a hot dosa tawa.

Set Dosa goes well with chutney.

Babycorn Fry

Ingredients:

Baby corn 10 (Slit into half)
Ginger n garlic 1 Teaspoon
Chili powder 1 Teaspoon
Salt
Corn Flour 1 Tablespoon
Gram Flour 2 Tablespoon
Rice Flour 2 Tablespoon
Oil to fry

Method:

• Boil water in a pan add baby corn and salt.
• Do not cover the pan and cook it.
• Filter water and use can use this water for making soup.
• Add salt, ginger n garlic paste, chili powder and mix well.
• Add all the flour and mix well with little water.
• Dip the corn in the batter and then fry it in oil.

Serve in with sauce.

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Rava Dosa

Ingredients:

Rava (Semolina) 1 Cup
Maida (Plain Flour) 1/2 Cup
Rice Flour 1 Cup
Jeera 1/2 Teaspoon
Whole Pepper 1/2 Teaspoon
Green Chili 1
Onion 1 (Finely Chopped)
Ginger crushed 1/2 Teaspoon
Chasewnut 10
Curry Leaves a bunch
Salt
Oil or Ghee

Method:

• Soak maida, rice flour, rava in water for 3 to 4 hours.
• Soak jeera in half cup of water for few minutes.
• Add the jeera to batter.
• Add green chili, whole pepper, curry leaves and salt to batter.
• The batter should be watery.
• Take the batter in a small cup and pour the batter from the corner in the dosa tawa.
  
• Sprinkle the cut onions and cahewnut over the dosa each time.
• Remove after they are nicely done and look crisp.

Rava dosa is good with steaming sambar and coconut chutney.