Rice Pathiri with Lamb gravy

Ingredients:
Rice flour - 2 cup
Water - 2 cup
Jeera – 2tsp
Oil for frying
Salt to tase

Preparation:
Boil water adding salt, when its starts boiling well, add the rice flour into it. Keep stirring to make a smooth and soft dough. Remove from fire, close with a lid & keep aside for few minutes. Allow it cool. Then add jeera to it & knead the mixture well, do not add water.

Make it into small balls. Then take each balls and roll it into very thin, round shapes on banana leaf. (Usually banana leaf is used for this. But I used Plastic wrap as I dint have banana leaf) Heat oil in a pan and fry it.

Serve with mutton or chicken gravy

Potato Poori masala

Potato poori masala is a simple recipe which is prepared in every house either for breakfast or dinner.

Fresh Potatoes from my garden

Ingredients:
Potato - medium size 5 or 6
Onion – 2 medium size
Tomato – 1 small
Green chili – 3 No’s
Curry leaves - few
Red chili powder – ½ tsp
Turmeric powder – ½ tsp
Mustard seeds – few
Salt to taste & oil for sautéing

Preparation:
Boil potatoes, peel off the skin, and dice into small pieces and keep aside. Heat oil in a pan add mustard seeds, when it splutters add onion and sauté for sometime,when it starts changing color add tomatoes & green chilli sauté for 2 to 3 mins. Then add the potatoes mix well,add water as needed to adjust the dish to the consistency you like let it boil for 10 minutes. When done serve with hot poori.

Nesi Lemak ( Malaysian food)

Nesi Lemak is a Malaysian food. It is rice prepared
in coconut milk, and served with boiled egg, peanuts,
Netholi fry ( Anchovy),Gravy & Cucumber.

Source: My husband
Ingredients:
Rice - 2 cups
Coconut milk - 3 cups
Water - 1cup
Salt-1 tsp

Preparation:
Wash rice, drain and keep aside. Take heavy bottom vessel, pour coconut milk and water into it, mix it with salt, then add the drained rice, cover with lid, simmer it and allow it to cook.

Meanwhile clean the fish, add some turmeric powder,chili powder, salt & mix well and fry nicely. Boil the egg, cut it into halves, Cut cucumber into slices.

When rice is cooked, serve with the above said items. Usually it is served in leaf.

Kalathappam

Source - My Mom
Ingredients:
Idli Rice - 1 1/2 cup
Cooked rice - 1/2 cup
Jaggery - 1 cup
Cashew - few
Chopped Coconut - few
Coconut oil - 3 tbs
Baking powder 1tsp

Preparation:
Soak Idli rice for 5 to 6hours or overnight. Melt jaggrey adding 1/4 cup of water. Grind the soaked
rice add cooked rice adding jaggery syrup to a fine consistency. The batter should not be very liquid.

Heat a pan add few tsp of coconut oil and fry cashew nut and chopped coconut until it turns brown.

Take pressure cooker grease it with coconut oil and heat it,add the batter into it. The batter has to be
lukewarm, if you grind in a mixie it will be lukewarm,you can add immediately. Then on top of it spread with the fried cashewnut, chopped coconut. Cover it with the lid, do not keep the weight. Allow it to cook on low flame for 20 to 25 minutes. Remove from fire,allow it to cool, open the lid, turn over and cut it into small pieces.

This can be stored for 2 to 3 days.

Mango Halwa

Ingredients:
Mango Pulp - 3 cups
(I used Nirav mango pulp)
Milk mava - 1 cup (This is optional)
Sugar - 1 cup (You can use 1 1/2 if you need more sweet)
Sooji/Rava - 1/4 cup
Ghee - 6 tbp
Almond - few

Preparation:

In a pan add 1 tsp ghee and fry rava & milk mava and keep aside. In the same pan add the mango pulp and stir well for 2 to 3 minutes on low flame. Then add rava & milk mava and mix thoroughly. When it starts boiling add sugar. After sometime it will start becoming thick, now
add ghee little by little and stir continuously till it is thick like halwa and leaves the sides of the vessel.

when done, transfer into a greased tray & cut it into squares or any other desired shape & decorate with almond.

Note: If you can get riped mangoes, then peel of the skin, cut it into pieces and grind in a mixie for pulp.

Spicy Chicken curry

Ingredients:
Chicken – 1lb
Onion - 2
Tomato – 1
Garlic – 5 flakes
Ginger – small piece
Green chilly – 2
Red chilly – 4
Cinnamon Stick - 1
Cloves – 3
Pepper corns – few
Turmeric powder – ½ tsp
Coriander powder – 2tsp
Ground pepper – 1 ½ tbs
Salt to taste, oil for sautéing
Coriander leaves - Few for garnishing

Preparation:
Cut chicken to medium sized pieces, wash & keep aside. Finely chop onion, ginger, Garlic, and slit the green chilly.

Heat oil in a pan, add cinnamon stick, cloves, red chilly, pepper corns & sauté for a minute. Add chopped onion and fry until it changes its color, then add ginger, garlic, green chilly and fry until raw smell goes away.

Then add the washed chicken pieces, all spices & mix well and cover it with lid and allow it to cook, do not add water. When it is half done cut tomato into 4 to 5 pieces and add it this. Finally garnish with cilantro.

Serve hot with steamed rice, chapathi

Sooji Coconut Ladoo

Preparation time: 20 to 30 mins
Source: Shilpa
Ingredients:
Sooji/Rava - 1cup
Coconut - 1cup (grated)
Sugar - 1cup
Water - 1/2 cup
Ghee - 2stp
Cardamom - 1/2 tsp

Preparation:
Heat a heavy bottom pan, add ghee and roast sooji on a low heat, when it starts turning light brown
add coconut & continue to roast, stir continuously.

Mean while boil water and sugar to make syrup. Add the sugar syrup to the roasted sooji & coconut, mix well, when it becomes thick remove from fire

Make small balls, about the size of a table tennis ball. Transfer in a container and refrigerate.