Tofu Fried Rice

Peanut oil - 2 tbsp
Firm Tofu - 1 block,drained and cubed
onion - 1 medium, sliced
bell pepper - 1 sliced(optional)
Garlic - 3 cloves, minced
green chillies - 1 large, chopped
cashews, roasted in oil - to taste

To mix in a bowl,
hot water - 1/3 cup
soy sauce - 2-3 tbsp
Corn flour - `1 tsp
brown sugar -1 tbsp
white vinegar - 2-3 tbsp
crushed red chillies 1 -2 tsp

scallions - 1 bunch
brown rice, cooked - 2 cups

Carefully fry the tofu in peanut oil.
When lightly browned, add onions, green chillies, garlic and bell peppers.
When vegetables are cooked but still crunchy (5 minutes), add the mixed sauce and stir for a few minutes until it coats the tofu and veggies and dries up a little.
Mix in chopped scallions and roasted cashews.
Mix in cooked rice in desired proportion.
Goes well with Red chillies in oil

Recipe Source

Mexican Wedding Cookies or Indian Sweet Butter cookies with nuts

INGREDIENTS:

Butter- 1 cup
Sugar-1/2 cup
Powdered Sugar-1/2 cup
Flour-2 cups
Vanilla essence-2 tsp
Pecan chips-3/4 cup

Powdered sugar- For rolling the cookies.


PROCEDURE:

1. Whisk butter and sugar together.
2. Add vanilla essence.
3. Now add the flour and make into a thick cookie dough.
4. Add the pecan chips and knead well.
5. Refrigerate for 1.5 hours
6. Heat oven for 350 F. 
7. Make small round balls and place in a cookie sheet.
8. Bake for 15-18 minutes.
9. Allow cookies to cool down and roll in powdered sugar. Enjoy!!

Note:

You can substitute with chopped almonds or remove the nuts.
You can add 1/4 tsp of salt if you like to add salt to your cookies.

Mutter Paneer Biriyani

INGREDIENTS for PANEER MARINADE:

Paneer-1 whole box,cut into small cubes
Yogurt-2 tbsp
Turmeric powder-1/2 tsp
Chilli powder-1 tbsp
Ginger Garlic paste-1 tbsp
Coriander seed powder-1/2 tbsp
Cumin seed powder-1 tsp
Saunf(Fennel seed) powder-1 tsp
Garam Masala-1 tsp

Mix all the above ingredients and soak for 1/2-1 hour.

INGREDIENTS FOR BIRIYANI:

Basmati Rice-3 cups
Onions-1 big,sliced thin
Tomato puree-1 tbsp
Dried Fenugreek powder-1 tbsp
Yogurt/Sour cream-2 tbsp
Red chilli powder-1 tbsp
Green chillies-3 slit
Turmeric Powder-1 tsp
Coriander seed powder-1 tbsp
Fennel seed powder-1 tsp
Cumin seed powder-1 tsp
Frozen peas-1 cup
Ginger Garlic paste-1.5 tbsp
Biriyani powder(you can substitute by using cloves,bay leaf,cinnamon stick,cardamom pods,aniseed)
Cilantro-1/2 a bunch for garnish
Saffron strands-A pinch for flavor.
Ghee-2 tbsp
Water-6.5 cups

PROCEDURE:

1. In a pan of oil,add the paneer and fry till the masala is brown. Remove and keep aside.
2. In the same pan,add the onions and caramelize them. Remove and keep aside.
3. Now add some ghee,add the frozen peas,ginger garlic paste,tomato puree and mix well. Now add the yogurt,dried fenugreek leaf powder,all the spices and allow to come to a boil.
4. Add the rice and mix well and saute till the gravy mixes well with the rice.
5. Add the caramelized onions and mix well.
6. Cook in rice cooker.Pour water.
7. After the rice is cooked. Mix with the paneer and cilantro.

Paruppu urandai Kolambu

INGREDIENTS for KOLAMBU:

Onion-1 small, finely chopped
Tomatoes-4 small,peel skin by boiling in hot water and grind to a smooth paste
Garlic pods- 4 or 5 roughly chopped
Tamarind pulp- size of a golf ball,soaked in hot water and take the extract.
Turmeric powder-1 tsp
Coriander powder- 1 tbsp
Red chilli powder-2 tbsp
Cumin powder-1 tsp
Curry leaves-A few
Sesame oil-1/8 cup
Mustard seeds-1 tsp
Asafoetida-2 puffs

INGREDIENTS for PARUPPU URANDAI(LENTIL BALLS):

Toor dal-1/2 cup
Channa dal-1/2 cup
Saunf(Fennel seeds)-1.5 to 2 tbsp
Onion-1/2 small,finely chopped
Red chillies-4

PROCEDURE for PARUPPU URANDAI(LENTIL BALLS):

1. Soak toor dal and channa dal for 1 -2 hours.
2. Remove water and grind toor dal,saunf,channa dal and red chillies to a fine paste.
3. In a pan with a drop of oil,saute onions till golden brown.
4. Now add the ground dal paste and fry till raw smell.
5. Let cool and make balls from the paste.

PROCEDURE for KOLAMBU:

1. In a pan with sesame oil,add mustard seeds,curry leaves,asafoetida and let splutter. Now add the onions,garlic and saute till golden brown.
2. Add the tomato paste that you have ground. Add all the spices.Mix well/
3. Now add the tamarind pulp extract.Allow to boil till the mixture reduces to half and oil separates.
4. Reduce the flame of the stove to minimum and add the paruppu urandai(Lenthil balls) and close the lid and allow to cook for 2-3 minutes. Switch off stove.
5. Serve hot with rice,idlies,dosas.

You can replace the lentil balls with pearl onions or baby brinjals or fish.

Kadai Vegetables

INGREDIENTS:

Baby Carrots-5 nos cut into small pieces
Green bell pepper-1 small,cubed into small pieces
Mushroom-1/2 cup,cubed into small pieces
Cauliflower-1/2 cup
Green beans- 1/2 cup,cut into small pieces
Onion- 1/2 big
Onion-1 small,chopped into course pieces.
Green chillies-3 or 4 nos
Tomato paste-1 tbsp
Ginger garlic paste-1 tbsp
Sour cream-1/4 cup
Kasoori Methi-1 tsp
Turmeric powder,cumin seeds powder,chilli powder,fennel seeds powder,dry coriander seeds powder,Garam masala-According to taste

PROCEDURE:

1. Boil all the vegetables in water separately except green bell pepper and mushrooms.
2. Soak 1/2 the onion in the hot water to remove the strong raw smell.
3. Remove the onion from the hot water and chop into fine paste with green chillies in a chopper.
4. In a separate pan,add oil,add the onions,green peppers and mushroom and allow to cook.
5. Now add the onion/green chilli paste and allow cook well.
6. Add the tomato paste.
7. Add some yogurt,all masala powders and kasoori methi and mix well.
8. Now add the boiled vegetables and add some left over hot water.
9. Allow the water to evaporate and become a dry sabzi.Turn off stove.
10. Garnish with cilantro.Serve hot with chapathis/naan/rice.

Aviyal

This is a very famous Kerala dish but made in Tamil Nadu as well quite often.

INGREDIENTS:

1. Carrots-1 big,cubed
2. Plantain-1 big,peeled and cubed
3. Drum stick-1 cubed
4. Cauliflower-Some pieces
5. Green beans-3 cubed
6. Butter beans or Soy beans- A handful
7. Cayote squash-1 small,cubed
8. Pumpkin-A few pieces,cubed
9. Yam or Potatoes-1 small, cubed
10. Raw Mango(if available)-1 side,cut into smaller pieces.
11. Coconut oil
12. Red chilli powder,Coriander seeds powder,Turmeric powder-1 tsp each

GRIND TO PASTE:

1. Coconut powder-1/2 cup
2. Yogurt or sour cream- 1 cup
3. Green chillies-3 serrano 
4. Cumin seeds-1 tsp

PROCEDURE:

1. In a pot filled with water,add some turmeric powder and all the vegetables and allow to cook till tender but not mushy.Drain and keep aside.
2. In a bigger pan,add coconut oil,add the vegetables,salt and masala powders and mix. 
3. Now add the ground paste.
4. Add the yogurt, mix once and switch off stove. Garnish with cilantro.
5. Serve with chapathis,rice,dosas,anything you like.

Note: You dont have to necessarily add all the vegetables.A few from the list is good enough.Raw mango gives a good twist for sure.

Thakkali Kurma(Tomato Kurma)

This dish literally takes not more than 15 minutes to make and you can eat with idlies/dosas/chapathis.

Ingredients:

1.Tomatoes-4 nos

2.Onions-1 small sliced

3.Turmeric powder-1/8 tsp

4.Sambar Powder-1 tbsp

5.Garam masala-1 tsp

6.Ginger garlic paste-1 tsp or more as per your taste

7.Curry leaves &  Cilantro-For garnish
8.Cumin seeds

To grind into a paste:

1.Coconut-1 tbsp

2.Sombu/Saunf/Fennel seeds-1/2 tbsp

Procedure:

1. In a pan, add oil,cumin seeds,onions,curry leaves,ginger garlic paste and saute till well done.Now add the tomatoes, masala powders and some water and allow to boil well and make sure the tomatoes are cooked well.
2. After the onion/tomato mixture has cooked well, add the ground paste and allow to come to a boil.
3. Turn off the stove and add cilantro.
4. Serve hot with idlies/dosas/chapathis. Yummo!