Semiya Kesari

Ingredients:
Semiya/vermicelli-2cups
sugar-1 1/2 cups
water-3 cups
ghee-1 table spoon
cardamom-2
dry grapes-50g
cashew nuts-50g
color powder-little
salt-1 pinch

Method:
1.Mix the color powder and salt in the water and keep aside.
2.Heat ghee in a pan on medium flame and fry the cashew nuts and dry grapes and keep aside
3.In the same pan roast the semiya until slightly golden in color.
4.Pour the water on the roasted semiya and let it cook for a while.
5.When almost all the water has been absorbed add the sugar,crushed cardamom,and the fried cashew nuts and dry grapes
6.Keep stirring until the mixture leaves the sides of the pan.
7.Now its ready to serve.

Bread Toast

Ingredients:

Bread-4 slices
Egg-1
Rava/Sooji/Semolina-1/2 cup
Yogurt-1/2 cup
Onions chopped-a handful
1/2 Tomato- 1/2 chopped finely
Green chilli-2 chopped
Coriander leaves
Salt
Turmeric powder-a pinch

Method:
1. Mix all the ingredients except bread in to a thick batter without adding water.
2. Dip each piece of bread in the batter and coat both the sides. As the batter is thick, you might have to use your hand to place some veggie-yogurt mixture on the bread.
3. Heat a flat non stick pan. Add 1/2 tsp oil. Place the bread slice and add few drops of oil along the edges. Cook on medium flame for about 3 minutes.
4.Flip the bread and toast the other side for few more minutes until golden brown.
5.Serve with ketchup.

Aval upma

This is a very quick breakfast or snack dish, if you have aval at your hand.It can be eat as it is.No side dish is required.Aval is called flattened rice in english and poho in hindi

Ingredients:

Aval- 2 cups

oil-1 tablespoon

Mustard seed-1/2 teaspoon

Urad dhal-1/2 teaspoon

Cumin powder-1 teaspoon

Pepper powder-1 teaspoon

Red chilli-2 or 3

Curry leafs

 Salt-little

Procedure:
1. In a bowl, wash and soak the aval with just enough water to cover it and set it aside for about 2 minutes. After 2 minutes drain the water from the aval
2. Take a pan, heat some cooking oil, add mustard seeds and wait for them to splutter. After the mustard splutters, add  urad dhal, dried red chilli and curry leaves and fry until the urad dhal turns light golden brown in color.
3. Add the pepper powder,cumin powder and salt in the pan.
4. Add the softened aval,  mix everything well and turn off the stove after 2 minutes. 
5. Aval upma is ready in 5 minutes.

Appam

Ingredients:

• Raw rice-2 cups
• Grated coconut-3/4 cup
• Black gram(Urad dal)-1 handfull
• Cooked rice(sadam)-little 
• Salt-to taste
• Yeast-1/2 tsp (optional)

Procedure:

• Soak the rice and the black gram for 2 hours. 
• After soaking grind all the ingredients in the mixie or grinder.Grind the batter in to a dosa batter consistency.
• Allow the batter to ferment for 10-12 hours.
• Take a non-stick pan, spread the batter and put a lid on the pan.Heat it for 2 minutes
• Now the Appam is ready to serve.

karasev

Ingredients:

Gram flour-2 cups

Rice flour -1 cup

pepper powder-1/2 tsp

chilli powder-2 tsp(adjust)

cumin seed-1/2 tsp

Asafoetida- 1/4 tsp

salt to taste

oil for deep frying

Method:


1.Mix gram flour, rice flour,pepper powder,cumin seeds, chilli powder, asafoetida,2 tsp oil and salt together.

2.Add enough water in to the mixture and make it into a soft dough.

3.Heat oil in a pan and squeeze the dough from the murukku mould into small length pieces.

4.Deep fry the karasev and drain it in paper towel.

5.Store the karasev in a airtight container.

Easy Chicken leg fry

Ingredients:
Chicken Leg piece -5

Red chilli powder-1tbsp

Coriander powder-1tbsp

Turmeric powder-1tbsp

Garam masala-1tbsp

Ginger paste-2tbsp

Garlic paste-1tbsp

Curd-2tbsp

Oil-2tbsp

Color powder-1pinch

Salt-1tbsp(adjust)

finely chopped fresh coriander and onion rings to garnish

Method:

1.Mix all the ingredients except the chicken pieces in to a mixing bowl to make the masala.

2. Make 4 or 5 small cut in the chicken pieces using knife so that the masala will absorbed by the chicken easily.

3.Put the chicken pieces in to the masala and mix well and keep aside for about 1/2 hours

4.Preheat the oven for 220 c. Put little oil in the oven tray and rub it well

5.Put the marinated chicken in the tray and place the tray in the oven.

6.After 15mins take the tray and turn the chicken pieces then again cook for 15mins.

7.Now the chicken is cooked. For frying turn on the grill and place the chicken for another 10 mins.

8.Now the chicken leg fry is ready to eat. Serve hot sprinkled with the lemon juice and garnished with coriander leaves.

Tips:

1.If Oven is not available heat the oil in a pan for deep frying and fry the marinated chicken pieces till they are cooked through and evenly browned. Drain into a bowl lined with paper towel.

2.The amount of chilli, coariander powders and salt can be increased or decreased as desired.

Drumstick kulambu

Ingredients:

Drumstick -2 Nos

Tomato -1

Moong dal (Passi parupu) - 1/4 cup

Sambar powder-2tbsp

Coconut -1/4 cup

Salt - 1tbsp

To temper:

Mustard seed -1tsp

Cumin seed -1tsp

Chopped onion -3tbsp

curry leaves

oil -1tbsp

Asafetida powder -2pinch

Method:

1.Take a pan ,add 1 tsp of oil to it and then add the mustard seed,cumin seed,curry leaves and chopped onion.

2.Fry the onion for 1 minute and add the moong dal and water.

3.Add the chopped tomato, sambar powder and allow it to boil.

4.After the moong dal is half cooked add the drumstick and salt.

5.Grind the coconut with little water in to a fine paste and add the coconut.

6.Now cook under low flame for 5-10 min. After the drumstick is fully cooked turn off the flame.

7.Serve hot with rice.