BREAD BUTTER TOAST

Required:
Bread-8 slices
Butter-8 tsp
Sugar-6 tsp
Cardamom powder-2 pinches

Preparation:
Mix butter with sugar, butter and cardamom powder into a paste. Apply on each slice of bread. Toast in a tawa. When it becomes golden brown on one side turn and toast the other side. This becomes crispier when cools.

MUTTON CURRY-1

Required:
Mutton-1/2 kg
Coconut scrapping-1 cup
Chilly powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Garam masala-1/4 tsp
Salt to taste
Cinnamon-1/2 inch piece
Cloves-2
Small onion-1 cup
Ginger-1 inch piece

Preparation:
Pressure cook mutton with chopped onion, cinnamon, cloves, ginger and turmeric powder for 25 minutes. Grind coconut with chilly powder, coriander powder and garam masala. Add the paste to cooked mutton and allow to boil for 5 minutes. Serve hot with white rice, chapathi, or idly.

TOMATO MINT CHUTNEY

Required:
Tomato-2 big sized
Mint-1 handful
Salt to taste
Green chilly-4
Ginger-1/8 of an inch
Oil-1 tsp
Tamarind-just a very little piece

Preparation:
Heat oil in a pan. Saute finely chopped ginger,green chilly and mint. When mint shrinks add chopped tomato and saute until it is cooked. Now grind together with salt and tamarind. Serve with idly or dosa

MASAL VADA

Required:

Yellow split peas - 1 cup
Onion - 1 small sized
Green chilly - 2
Fennel - 1 tsp
Asafoetida - 2 pinches
Salt to taste
Oil for deep fry

Preparation:

Soak dal for 1 hour and drain the water completely.


Take 2 tsp full of dal and keep aside to add later. Grind the remaining dal coarsely without water.


Add the unground dal, finely chopped onion, green chilly, fennel, asafoetida and salt.


Mix well. Take a lemon sized ball and press between hands to make it flat. Deep fry in oil until it become golden brown and crispy.


Serve hot with chutney.


Note:
If you like really spicy then add whole red chiles while grinding.


Chana dal / chick peas gram can also be used. But split peas gives good taste.

BLACK GRAM RICE

Required:
Split black gram or whole Black gram-1/3 cups
Partially boiled rice-2/3 cups
Garlic-50 grams
Fenugreek seeds-3 tbsp
Coconut scrapping-2 cup
Salt to taste
Dry ginger powder-1/2 tsp

Preparation:
Method 1:(In pot)
In a vessel boil 5 cups of water. When it comes to boil add rice, split black gram, fenugreek seeds and peeled garlic. When it is 90% done add dry ginger powder and salt. Allow to cook until the rice becomes thick. Finally add coconut and serve hot.

Method 2: ( Pressure cooker)
Pressure cook rice and dal with fenugreek seeds in 3 times of water. After first whistle allow to cook for four minutes.

When pressure is released add garlic and cook for another 2 whistles.


Finally add salt, dry ginger powder, coconut and mix well. Serve hot with fish curry, some theeyal, thuvayal or pickle.

Note: If whole gram is used then add rice after 10 minutes when gram is partially cooked.

DAL WITH GREENS

Required:
Dal-1 cup
Greens-2 cups (any variety)
Small onion-10
Green chilly-6
Garlic-6 cloves
Asafoetida-2 pinches
Salt to taste
Tamarind-1 small gooseberry sized
Cumin seeds-1/2 tsp
Coconut scrappings-3/4 cup
Turmeric powder-1/2 tsp

For seasoning:
Oil-2 tsp
Mustard seeds-1/4 tsp
Curry leaves-1 sprig

Preparation:
Cook dal with greens, onion, garlic and green chilly in water. Grind coconut with cumin seeds, turmeric powder and tamarind into a fine paste. Add asafoetida and the ground paste to the dal and allow to cook for 5 minutes. Finally season with mustard seeds and curry leaves. Serve hot with idly or plain rice.