Beetroot Chapati

Ingredients
For Chapati
Wheat flour -1 cup
Salt -1/2 teaspoon
Water -1/2 cup
Oil -1 teaspoon
For stuffing
Chopped Beetroot -1/2 cup
Chopped Onion -1/4 cup
Ginger -1/4 inch piece
Garlic -4 cloves
Green chilly -1
Fennel seeds -1/4 teaspoon
Salt -1/4 teaspoon
oil -1 teaspoon
Method
Make a soft chapati dough and cover it with a wet cloth so they retain the moisture
Heat a pan and add oil.Add the fennel seeds,chopped ginger,garlic and green chilly,after 1 min add the chopped onion and cook for 1 min
Add the chopped beet root and saute for 1 min.Sprinkle little water and cook for 10 min and add 1/4 teaspoon salt and cool the mixture and grind them to a fine paste

Roll the dough balls and with the help of spoon add a layer of the  beetroot paste over the chapati,roll another chapathi ball and place over the beetroot chapathi
Press them gently at the sides
Heat the tawa and place the stuffed chapati and cook both sides with few drops of oil

Yummy colorful beetroot chapati is ready to serve

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Apple Pickle

Ingredients
Green apple -2
Mustard -1/2 teaspoon
Garlic -10 cloves
Curry leaves -10
Asafoetida -1/4 teaspoon
Fenugreek powder -1/2 teaspoon
Chilly powder -1 1/2 teaspoon
Gingelly oil -3 teaspoon
Salt -1 teaspoon

Method
Wash the green apple and dry the apple with a paper towel.Cut the apple in to small pieces

Heat the pan and add oil.Add the mustard and after it slutters add the curry leaves
Now add the minced garlic and cook for 5 min.Add Asafoetida,fennugreek powder,chilly powder,salt and mix well.Now add the cut green apples and cook for 2 min

Remove from the stove.After it cools add the pickle to a clean and dry glass bottle
Store it in a refrigerator and use it when required

It tastes similar to mango pickle

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Chicken Curry

Ingredients
chicken -1/2 kg
Onion -1
Capsicum -1/2
Tomato -1
Fennel seeds-1 teaspoon
Clove-4
Cardamom -1
Cinnamon -1 inch piece
shredded coconut -4 teaspoon
Pepper corn -5
Chilly powder -1 teaspoon
Coriander powder -2 teaspoon
Ginger garlic paste -2 teaspoon
Salt -1/2 teaspoon
To Marinate
In a dry bowl add 1 teaspoon of ginger garlic paste,1/4 tsp salt,chilly powder,coriander powder and mix well.Wash the chicken and add to the bowl
Mix well so the masala's and chicken blend together.Marinate the chicken for 20 min

 To Grind
Heat a pan and add 1/2 tsp of fennel seeds,clove,cardamom,cinnamon,pepper corn and fry 1 min then
add the shredded coconut and fry for 30 sec.Remove from the stove and cool them

Grind the fried ingredients
Method
Heat the pressure cooker and add oil
Add the fennel seeds and add chopped onion Cook for 1 min and add chopped capsicum
Add salt and chopped tomato then cook for 2 min

 Add the marinated chicken and cook for 10 min.Add the ground paste and 1/4 cup of water
 Cook for 5 min,close the lid and cook for 3 whistles

After the pressure is gone open the lid and add the coriander leaves and serve hot with rice or chappati

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Palak Puloa

Ingredients
Basmati Rice -2 cup
Palak/Spinach -2 cup
Butter beans/peas -1/4 cup(optional)
Onion -1
Fennel seeds-1/4 teaspoon
Cloves -4
Cinnamon stick -1/2 inch stick
Cashew nuts -5
Salt-1/2 teaspoon
Oil-1 teaspoon
Ghee -1 teaspoon
To Grind
Tomato -2
Green chilly -2
Ginger -1 inch piece
Garlic -5 cloves
Coriander leaves-1/4cup

Method
Soak the rice in water for 15 min and drain the water completely
Heat the pressure cooker and add oil and ghee.Add the fennel seeds,cloves,cinnamon stick ,cashew nuts and fry for 30 sec
Add the chopped onion and cook for 1 min then add the ground paste and cook for 2 min

Add the chopped palak/spinach,butter beans and stir well.After 1 min add the drained rice and 3 cups of water
Add the salt and mix well.Close the pressure cooker and cook for 2 whistles then reduce the flame and cook for 2 min and remove from the stove

 Open the lid after 10 min,using a fork gently mix the rice .Enjoy the tasty and healthy palak puloa

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Hakka Noodles

Ingredients
Hakka noodles -1 pack
Garlic -5 cloves
Green chilly -2
Onion-1/2 cup
Sliced Carrot -1/4 cup
Thinly sliced Capsicum-1 cup
Shredded Cabbage -1/2 cup
Spring onions -1/2 bunch
Soya sauce -1 teaspoon
Tomato ketcup -2 teaspoon
Chilly sauce -1 teaspoon
Salt -1/2 teaspoon
Olive oil -2 teaspoon
Method
Cook the noodles as per the pack.Drain them and sprinkle 1tbsp oil and toss well

Heat a wide pan and add oil then add the minced garlic and green chilly
Cook them for 1 min and add the chopped onions and vegetables

 Add salt and saute them for 2 min and the vegetables should be crunchy then  add the soya sauce,chilly sauce and tomato ketchup
Mix it well and cook for 2 min then add the cooked noodles and stir well

Remove form the heat and add some chopped spring onions and serve it hot

Note
Adjust the sauces according to your taste

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Broccoli Paratha

Ingredients
For Paratha
Wheat flour -2 cups
Water -1 cup
Salt-1/2 teaspoon
Oil -1/4 teaspoon
For Stuffing
Shredded Broccoli -1/2 cup
Jeera powder -1/2 teaspoon
Minced ginger & garlic -1 teaspoon
Onion -1/4 cup
Green chilly -1
Oil -1 teaspoon
Salt -1/4 teaspoon
Method
In a large bowl add the wheat flour,salt,1/4 teaspoon of oil and mix well
Sprinkle the required water and knead it.Cover the dough with wet paper towel so the moisture remains in the dough
Broccoli Stuffing
Shred the broccoli with a shredder or food processor
Heat the pan and add oil,add the minced ginger and garlic after 1 min add the chopped onion and chilly
Cook for 2 min then add jeera powder and saute it.Add the shredded broccoli and stir well

Cover the pan with a lid and cook for 5 min,make sure that no moisture is present in the stuffing then make small balls from the dough
Make a small disc and fill one tsp of broccoli stuffing

Close the stuffed balls from the sides and seal the dough balls tightly.Roll the balls gently and dust them in the flour and roll them

Heat the tava and place the rolled paratha,cook until the golden spots appear then flip the paratha and cook for 10 sec,add few drops of oil at the sides of paratha

Remove from the tava and enjoy the tasty and healthy broccoli paratha is ready to serve
Note
You can also add the stuffing to the dough and knead them and just make small balls and roll them like chappathi

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Egg Plant Fry

Ingredients
Egg plant -1(big)
Salt -3/4 teaspoon
sambhar powder-2 teaspoon
Turmeric powder -1/4 teaspoon
Garam masala powder -1/4 teaspoon
Gingergarlic paste-1 1/2 teaspoon
Asafoetida -1/8 teaspoon
Breadcrumbs -1 cup
Oil -for shallow frying
Method
Mix salt and all the powders together,add ginger garlic paste and sprinkle little water and make  them to a fine paste

Slice the egg plant/brinjal in to 1/2 inch thick slices.Apply the masala paste to the both sides of egg plant slices

In a flat plate spread the bread crumbs and dust the marinated egg plant both sides

Refrigerate them for 30 min so the bread crumbs stick to the masala
Heat a tava and spread little oil.Place the egg plants and cook in the low medium flame for 3 min
Turn the other side and cook for 3 min then remove from the tava and serve it hot

 It is goes well with sambhar,dal curry,mor kuzhambu and curd rice
You can also add little shredded cheese on the top,this tastes yummy

Note
You can add chilly powder instead of sambhar powder
For more crispiness you can add 2 teaspoon of rice flour
For kids
Just apply salt and pepper powder and dust with bread crumbs for marination

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Kondai Kadalai Kuzhambu /Channa Kuzhambu

Ingredients
Channa/Kondai kadalai -1 1/2 cup
Onion -1
Tomato -1
Garlic -6 cloves
Mustard -1/2 teaspoon
Pepper corns -5
Jeera -1/4 teaspoon
Fennel seeds -1/2 teaspoon
Currry leaves -1 sprig
Coconut -1/4 cup
Turmeric powder -1/4 teaspoon
Coriander Powder -2 1/2 teaspoon
Chilly powder -1 teaspoon
Salt -1/2 teaspoon
Oil -3 teaspoon
Coriander leaves -4 sprig
Procedure
Soak the channa over night and pressure cook for 2 whistle
Heat the pan and add 1 teaspoon of oil then add fennel seeds,pepper corns and add 3/4 of the chopped onions,cook for 2 min.Add the grated coconut and cook for 1 min

 Cool the mixture and make a fine paste
Heat the pan and add the oil,add the mustard after splutters add jeera and curry leaves.Add the garlic cloves and chopped onion
Cook for 1 min and add salt and chopped tomatoes and cook for 2 min
Add the turmeric powder,coriander powder and chilly powder

 Mix well and add 1/4 cup of water,let them boil for 2 min then add the ground coconut paste and cook for 10 min.Add the boiled channa/kondai kadalai and stir well

Cook for 10 min and add chopped coriander leaves and serve with hot rice

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Corn Halwa

Ingredients
Corn flour -1/2 cup
Sugar -1 1/2 cups
Water -4 cups
Ghee -2 teaspoon
Chopped nuts -3 teaspoon
Chopped raisin -1 teaspoon
Elachi powder -1/4 teaspoon
Food colour -a pinch




Method
In a bowl mix corn flour,sugar,water,food color and stir well ,make sure you don't have any lumps in the mixture

Heat a non stick pan and add one teaspoon of ghee and add the chopped nuts and raisin then fry for a minute and remove from the pan
Heat the same pan and add the corn flour mixture and stir well continuously for 10 min so they don't form any lump,now the halwa becomes little thick,add the fried nuts and elachi power

Stir well and cook until they became glossy and transparent they will look like a jelly mixture
Grease a plate with ghee and pour the halwa mixture and spread them evenly and let it cool down for 1 hour

Remove the halwa and cut in to pieces to enjoy the simple and tasty halwa.

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