Bitter Guard Fry

Bitter guard fry can be served as a side dish for lunch.

Ingredients :

Bitter guard - 3 nos
Salt - as required
Chilli powder - 1 tsp
Corn flour - 1/4 tsp
Oil - 1 tsp
Mustard - 1 tsp
Onion - 1 medium (finely chopped)

Method :

1. Chop bitter guard finely.

2. Transfer the chopped bitter guard to a bowl.

3. Add salt.

4. Add chilli powder.

5. Add corn flour to it.

6. Mix well.

7. Cling wrap the bowl and let it marinate for 30 minutes.

8. Heat oil in a pan.

9. Add mustard, wait for it to splutter.

10. Add onion and fry till it turns brown.

11. Add marinated bitter guard.

12. Let it cook on medium flame for 15 minutes with a closed lid.

13. Let it roast well to crispyness.

14. Bitter guard fry ready,

Instant Mango Pickle

Ingredients :

Oil - 2 tsp
Mustard - 1 tsp
Cumin - a pinch
Mango - 1 medium
Salt - as required
Chilli powder - 1 tsp

Method :

1. Cut the mango into small pieces.

2. Add salt and toss it.

3. Add chilli powder and Toss again.

4. Mix all together well so all pieces are coated.

5. In a pan, heat oil.

6. Add mustard and cumin. Let it splutter.

7. Pour the tempered content into the bowl and mix well.

Instant Mango Pickle will last for a week if refrigerated.

Carrot Cake

Ingredients :

Eggs - 2

Sunflower oil - 125 ml

Light muscavado sugar - 112 gm

Carrot - 100 gm (peeled and grated)

Self raising flour - 150 gm

Baking powder - 1 tsp

Ground Mixed Spice - 1/2 tsp

Ground Ginger - 1/2 tsp

For the Icing 
Butter - 50 gm
Vanilla extract - 2 drops 
Icing sugar - 25 gm
Full fat cream cheese - 250 gm


Method 

1. Wrap a 20 cm cake tin with aluminium foil and grease well. Set aside.

2. In a large bowl, break the eggs and whisk well. 

                                    

3. Add sunflower oil and mix well.

4. Add light muscavado sugar and mix to be well combined.

                                 

5. Add the grated carrot and combine well.

                                

6. Add self raising flour and mix in one direction to get a well combined mixture.

7. Add baking powder, ground mixed spice and ground ginger and mix finally.

8. Pour the mixture into the cake tin.

9. Place the cake tin in the oven and bake at 180°C for 35 minutes.

10. Remove the cake tin from the oven and allow it to cool for 15 minutes.
      Place the cake on a cake turning table and slice the cake in the middle equally. (Sorry, missed
      to click picture)

11. For the icing, melt butter in a bowl.

                                               


12. Add vanilla extract, icing sugar and full fat cream cheese.
      Mix well to form a well combined icing mixture.

                                  

13. Add a dollop of icing on the bottom layer of the cake and spread well.
      Now place the top layer of the cake on the bottom layer.
      Add the icing mixture and spread evenly.

14. Decorate as per your wish. Place the cake in the fridge for at least 4 hours. Serve chilled.

         

                            

                         

Thinai Ven Pongal (Foxtail Millet Pongal)

Thinai Ven Pongal can be served for breakfast along with Coconut chutney / Sambhar

Quantity mentioned below can serve : 2 people

Ingredients :

Oil - 1 tsp
Ginger - 1 inch piece (chopped)
Curry leaves - few
Peppercorns - 1 tbsp (crushed)
Green chilli - 2 or 3
Water - 700 ml
Turmeric powder - 1/4 tsp
Salt - as required
Thinai (Foxtail Millet) - 100 gm
Moong dhal - 50 gm

To temper :
Oil - 1 tbsp
Cashews - 7 (split)
Cumin - 1 tsp
Curry leaves - few


Method :

1. Chop all the required ingredients.

2. Heat oil in a pressure cooker. Add the chopped ingredients to pressure cooker. Fry for 2 mins.
    Later add water, turmeric powder and salt.

3. Add thinai and moong dhal to the pressure cooker. Let it cook on medium flame for 2 whistles.

                                   

4. Heat oil in a small kadai.

5. Add cashews and fry till it turns light brown.

6. Add cumin and curry leaves. Fry for a minute.

7. Later mix the tempered content with the cooked Pongal. Serve HoT!!

Tomato Briyani

Tomato Briyani can be served for lunch / Dinner.

Quantity mentioned below can be used for : 4 people

Ingredients :
Oil - 1 tbsp
Ghee - 1 tbsp
Bay leaf - 1
Clove - 1
Cinnamon - 1 inch stick
Fennel - 1/2 tsp
Seeraga Samba Rice - 400 gm
Onion - 1 large (chopped)
Tomatoes - 4 medium (finely chopped)
Green chilli - 1 or 2 (slitted)
Chilli powder - 1.5 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Salt - as required
Coriander leaves - to garnish
Coconut milk - 240 ml
Water - 450 ml

To Grind :
Shallots - 5
Garlic pods - 5
Ginger - 1 inch
Green chilli - 2 or 3
Fennel seeds - 1/2 tsp
Clove - 1
Cinnamon - 1

Method :

1. Soak rice for 30 minutes. (I used Seeraga Samba Rice, you can use any type of rice. Seeraga
    Samba rice gives a nice flavour)

2. Add the ingredients mentioned under "To Grind". Blend well adding little water. Set aside.

                    

3. In a pressure cooker, add oil, ghee, bay leaf, fennel, clove, cinnamon.

4. Add chopped onion, tomato, green chilli and salt. Fry till it turns mushy.

       
                     


                           


5. Add chilli powder, turmeric powder, garam masala and mix well.

                      


6. Add the grinded paste to the pressure cooker.

                                      

7. Add chopped coriander leaves. Fry for a minute.

8. Now add coconut milk, rice and water. Let it cook for 3 whistles.

                   

9. Switch off the flame and let the pressure get released by itself.

                                 

10. Serve with raita / Muttai Milagu Pirattal

Please Note :

You can adjust the number of green chillies according to your spicyness.

You can add mint leaves (in step 7) if you wish.

Water quantity for Basmati Rice will differ.