Onion and peas rice

Ingredients:-

2 cups Basmati or long grain rice washed
2 tbspn cooking oil
3-4 cloves
1 cardamom pounded
1/2 tspn whole black pepper
1 tspn cumin seeds
3 large onions sliced
1 cup frozen green peas (you can use more or less, as you prefer)
3-4 cloves garlic crushed
1 1/2" piece ginger crushed
2 stock cubes (any flavor)
salt to taste

Method

Cook the rice the regular way and set aside. Heat the oil in a large flat-bottomed pan and add the cinnamon, cloves and cardomom. After a minutes add the cumin seeds. As soon as they stop spluttering, add the onions. Fry until are golden brown. Now add the chopped ginger and garlic and stir fry for few minutes. Sprinkle a little bit of water if necessary, to prevent burning and sticking.

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Those (Dosa) recipe

Ingredients:-

2 cups urad (Uludhu) flour (If using Urad dhal, soak 2 cups dhal overmight and grind well)
1 cup rice flour
2 tbsn yeast
1 onion thinly sliced
salt to taste
curry leaves

Method

To make the yeast mixer, get some warm water add 2 tbsn yeast and a little sugar and stir well keep it aside for a while. Now in a large bowl mix the two flours together and add the yeast mixture and mix well. Add a little water if needed and let the mixture rise for few hours. When it's time to make them heat a pan with a little oil and brown the sliced onions. Then add the curry leaves and temper well. Add the tempered mixture to the those mix and add salt and stir well. Heat a flat non stick pan and spread a little oil using a paper towel and add a large spoonful of mixture at a time and cook them until well done if it's sticking to the pan and hard to remove add a beaten egg to the mixture and make those.

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Cabbage stir-fry

Ingredients:-

1 Cabbage
2 or 3 carrots
3 green chillies
chopped ginger
crushed dried red chillies
1/2 tspn turmeric powder
cooking oil
salt to taste
vinegar

Method

Wash the cabbage well. Shredd the cabbage or cut it very thinly and set aside. Peel and grate the carrots. Heat a large pan and some oil. When it's hot add the cabbage and stir-fry well. When it's done add the carrots, chopped ginger, chopped green chillies, turmeric powder, salt, vinegar stir well. Now add crushed red chillies, stir and remove from fire.

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Malay Pickle

Ingredients:-

Banana peppers (malu miris) 250g
small red onions 250g
carrorts 100g
dates 250g
sugar 100g
vinegar
grinded mustard powder
chopped garlic ginger
red chillie powder 60g
2 pickled lime
1/2 cup cubed pineapple
salt to taste

Method

Cut the carrorts into thin stipes. Banana peppers into regular size pieces, Onions into two (if they are big), pickled and dates into thin stripes and set aside.
Now add vinegar, grinded mutard powder, chopped garlic and ginger, red chillie powder into a pan and cook for a while. Add sugar and stir well. When the mixture is boiling add the carrots, banana peppers, dates, pineapple, pickeled lime mix well. After a while remove from fire.

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Eggplant and green banana curry

Ingredients:-

1 egg plant
1 green banana
1 1/2 teaspoons salt
1/4 teaspoon turmeric
1 cup oil
1 large onion sliced fine
4 cloves garlic peeled
1 green chilli sliced in the middle
1 sprig curry leaves
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon chilli powder
1/4 cup water
1/3 cup milk

Method:-

1. Slice eggplant into 2 inch length pieces. Wash the eggplant and mix with 1 teaspoon  of salt and turmeric and marinate for half an hour. do the same with the green banana.

2. Heat oil in a pan on high heat and when the oil is hot fry the sliced eggplant a few at a time, until they turn to a golden colour. Drain well on a paper towel. Do this till all the eggplants have been fried. Then fry the green banana slices and drain on a paper towel.

3. Deep fry the sliced onions till they are nice golden brown and add the garlic and green chilli,  taking care not to let it burn. Add curry leaves and lower the heat and add the mustard seeds and fenugreek seeds. Drain the fried onions and rest of the fried ingredients and to the fried eggplant and greek banana mixture.

4. Drain off the oil from the pan and place the pan over the stove on a low heat. Add the chilli powder and salt and water and bring to the boil. When it has boiled for about 5 minutes add the milk and then add the fried ingredients and give it a good stir. Cook for a further 5 minutes dish out the curry and serve.

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Spicy fish koftas

 Ingredients:-

1 tin Tuna
3 medium size potaotes (boiled)
1 large onion chopped fine
2 green chillies chopped fine
2 teaspoons salt
2 teaspoons ground pepper
2 springs of mint leaves chopped fine
1 sprig curry leaves chopped fine
1 egg yolk
Oil for frying
2 egg beaten
Breadcrumbs for coating

Method

1. Drain fish very thoroughly and get rid of any skin and flake the fish. Remove skin from potatoes and mash it well.

2. In a bowl mix together, the fish, potatoes, chopped onions, chopped green chillies, salt, ground pepper, chopped mint leaves and curry leaves and egg yolk.

3. Once it is mixed thoroughly, shape into small balls, dip each ball in the beaten egg and then roll it in the bread crumbs.

4. Heat the oil in a deep saucepan. The oil should be very hot and then fry the koftas a few at a time quickly. When nicely browned lift them out with a slotted spoon and drain on absorbent paper and serve.

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okra Curry

Ingredients

* 500g Okra
*4-5 tblsspns oil
*2 tbspns mustard
* I tblsp unroasted curry powder
* I tblsp turmeric
*I onion
*I green pepper
*pinch cinnamon
*salt to to taste
*I tblsp sugar
*I tblspn lime

Method

1 Dice onions green pepper.
2 Thaw okra and dry with paper towels
3 add oil to a pan on medium heat
4 fry the okra until golden brown.
5 Then add mustard.turmeric.curry powder,onion,green pepper,cinnamon,salt and sugar and cook for 3 minutes
6 Remove from heat and add lime juice.

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