YAM FRY:

INGREDIENTS:

yam - medium size (cut into small pieces)
water -as needed to cook yam (1/2 litre)
oil - 1 tablsepoon
turmeric powder - 1/2 teaspoon
chilly powder - 1/2 teaspoon
asofoetida - a pinch
fennel/sombu powder - 1 teaspoon
seeragam/cumin(whole) - 1 teaspoon
curry leaves - 1 spring (optional)
salt - 1/2 teaspoon (as per taste)

PROCEDURE :
1. Take yam pieces and required water in a vessel and keep it in the stove.
2. Close and cook it till the water evaporates and the yam pieces become soft.Take and keep the yam aside.
3. Place a pan and add oil into it.When oil is hot, add curry leaves and all the powders,seeragam,salt and mix well in oil jus for few sec. (make sure the flame is very low so that u wont burn the ingredients)
4. Now add the cooked yam pieces and mix well.Stir and fry it for 2 to 3 mins.
5. Serve hot with rice.

BROKEN WHEAT VEGETABLE UPMA

INGREDIENTS:
serves - 2


oil - 1 tablespoon
mustard seeds - 1/2 teaspoon
urad dal - 1/2 teaspoon
channa dal - 1/2 teaspoon
curry leaves - 1 spring

onion - 1 mediun (sliced/chopped)


green chilly - 1 (slitted)
tomato - 1 medium (chopped)
ginger garlic paste - 1 tablespoon

carrot - 1 (chopped)
beans - (chopped)
peas - handful
potato - chopped (optiional)
turmeric powder - 1 teaspoon

garam masala -1 tablespoon
broken wheat(godumai rava) - 1 cup



water - 2 1/2 cup
salt - as per taste (1/2 tablespoon)

PROCEDURE:
1. Place a pressure cooker in the stove and add oil into it.When oil is hot, add mustard seeds.after it pops add the urad dal,channa dal ans saute for few sec.Then add curry leaves and saute for few sec.
2. Now add onion and green chilly. saute for 2 min.
3. Add the tomato and saute for a min.
4. Add ginger garlic paste and saute for a min.
5. Add in the veggies and turmeric powder. saute for a min.
6. Add half of the garam masala,salt and mix well.
7. Now add water and let it boil.
8. Add the broken wheat and mix well. (for better taste,you can also roast and add the broken wheat)
9. Close the cooker and wait for a whistle. (in medium flame)
10.Off the stove and leave it for while for the pressure to goes out.
11. Open it and sprinke the remaining garam masala,corriander leaves and mix well.
serve the upma hot with chutney of your choice.

PRAWN RICE (ERA PERATUNA SORU)

INGREDIENTS:

prawn - medium 300 to 500 gram (clean and cut into small pieces)
cooked rice - 2 cup
onion - 2 medium (sliced)
green chilly - 1 (slit in the middle)
tomato - 1 large (chopped)
ginger garlic paste - 1 1/2 talespoon
turmeric powder - 1/2 teaspoon
chilly powder - 1/2 tablespoon
asafoetida/perumgayam - 1/2 teaspoon
oil/ghee - 2 tablespoon (ghee will add taste)
coriander leaves - for garnishing (optional)
salt - to taste

PROCEDURE:
1. Keep a pan in the stove and add oil.When oil is hot,add onion and green chilly.Saute for 1 to 2 min.
2. Add ginger garlic paste and saute for a min.
3. Add tomato and saute for a min.
4. Add turmeric powder,chilly powder, asofoetida and saute nicely for few sec. 
5. Add the cut prawns and salt. Mix well and fry for 4 to 5 min.
6. Now add this mixture to the cooked rice and mix well gently.
7. Garnish and Serve hot with raita.

FISH BRIYANI

INGREDIENTS:

for the fish fry:
fish - 1/2 kg (clean and cut into medium pieces)
chilly powder - 1/2 tablespoon
pepper - 1/2 talespoon
fennel/sombu powder - 1 teaspoon
ginger garlic paste - 1 teaspoon
salt - to taste

for the rice:
basmathi rice - 2 cup
water - 4 cup
whole pepper - 7 to 8
cardamon - 2
cloves - 2
cinnamon - small stick
star anise - 1
bay leaves - 2
onion - 2 medium (sliced)
green chilly - 1 (slit in the middle)
coriander leaves - handful (chopped)
pudina leaves - 6 to 8 (chopped)
tomato - 2 large (chopped)
ginger garlic paste - 2 1/2 tablespoon
yoghurt - 4 tablespoon
chilly powder - 1/2 or 1 tablespoon according to taste
oil - 4 tablespoon.
salt - to taste

PROCEDURE:
1. First fry and keep the fish aside.
    
       for the fish fry:

•    Add all the fish fry ingredients into a smooth paste and apply on the fish nicely.
•    Keep it aside for 10 mins
•    Then place a pan in the stove and add oil in it..
•     When oil is hot,put the fish pieces one by one into the pan and fry it nicely on all the sides

for rice:
wash and soak the rice for 15 min.
2. Keep a vessel in the stove and add 2 spoon oil(if u wish,u can add the fish fried oil).When oil is hot, add bay leaves,pepper corns,cardamon,cinnamon,cloves and star anise.saute for few sec.
3. Add the onion and green chilly and saute nicely for 2 mins.
4. Add the coriander and pudina leaves and saute nicely for min.
5. Add the ginger garlic paste and saute for a min.
6. Add the chopped tomato and saute nicely for 2 min.
7. Add the chilly powder and saute nicely until the mixture becomes a paste.
8. Add salt , yoghurt ant mix nicely for few sec.
4. Add water and let it boil.At this stage drain and add the rice and mix well.
5. Close the vessel and cook in low flame for 15 min.
6. Open the vessel,Keep the fried fishes inside the rice by taking some rice at the top and keeping it back on the fishes.Mix gently and close.
7. cook for another 5 mins and off the stove.
8. Open after 10 mins and serve hot with raita.

EGG NOODLES (RESTAURANT STYLE)

INGREDIENTS:

noodles - 2 cup

carrot - 1 (julienne cut)/lenghthwise

cabbage - 1/2 cup (julienne cut)

onion - 1 1/2 (sliced)

capsicum - 1 (julienne cut)

egg - 2

soy sauce - 1 tablespoon

hot sauce - 1/2 tablespoon

pepper powder - 1 tablespoon(to taste)

salt - to taste

oil - 2 tablespoon

water - for cooking noodles

PROCEDURE:

1. Take water(enough water for the noodles to get sink) in a vessel and boil it.Add the noodles and few drops of oil into the boiling water.

2. Half cook the noodles(so that it wont smash) and drain the water.Wash the noodles in cold running water,drain it and keep aside.

3. Keep a pan in the stove and add oil.When the oil is hot,add the onions and saute for a min.

4. Break and add the eggs into it,wait for 30 secs(for the eggs to set) and stir well until the eggs get cooked.

5. Add the cut carrot and cabbage and saute for 30 to 40 secs in high flame.(since we have to cook     in high flame for noodles recipe,make sure all the ingredients are near so tat you wont overcook anything )

6. Add the noodles(wash the noodles once again in cold water before adding),capsicum,pepper, 

   soy sauce,hot sauce, salt and mix nicely.

5. Toss and stir it well for 30 secs.

6. Serve it hot by garnishing with spring onion.

SEMIYA RAVA IDLI

INGREDIENTS:

semiya - 1/2 cup
rava - 1/2 cup
curd - 1 1/2 cup
ginger - 1 tablespoon (chopped)
green chilly - 1 (chopped)
corriander leaves - handful (chopped)
baking soda - a pinch (optional)
salt - 1 teaspoon

FOR TEMPERING/THALIPPU:
 oil - 1 tablespoon
mustard seeds - 1/2 teaspoon
urad dal - 1/2 teaspoon
channa dal - 1/2 teaspoon
curry leaves - 1 sring (chopped)
asofoetida - 1/2 teaspoon

PROCEDURE:
1. Roast semiya and rava in a pan for 2 min and keep.
2. Take curd in a bowl and add roasted semiya, rava , ginger , green chilly , corriander leaves , salt and mix well into idly batter/maavu consistency.(if needed add little water)
3. Keep a pan in the stove and oil.When oil is hot, put the mustard seeds and let it crackle.Then add all the tempering ingredients and saute fr few sec.
4. Add the tempering ingredients to the curd mixture and mix well.
5. Grease the idly plated and pour the semiya rava curd mixture to have the delicious semiya rava idly.
6. Serve hot with chutney.

AVAL LADDU/URUNDAI

INGREDIENTS:
(for  5 ladoos)

aval - 1 cup
jaggery/vellam  - 2 tablespoon (crushed)
sugar - 1 to 2 tablespoon (according to your taste)
cardamon powder - 1/2 teaspoon
water/milk - 2 tablespoon
grated coconut - 5  tablespoon

PROCEDURE:

1. Keep a pan in the stove and add aval to it.Roast the aval for 2 min .
2. Grind together the roasted aval,sugar,jagger and cardamon powder into a coarse mixture.
3. Add the grated coconut and 2 tablespoon water/milk to it and mix nicely.
4. Make ladoos with your hand and serve this delicious and easy sweet with coffee or juice of your choice.