Rice Noodles

Ingredients:
Noodles - Cooked Rice noodles - 1 bowl
Spring onion - 1 cup chopped
Carrot - 1/2 cup chopped
Chicken - 1 cup
Egg - 1
Ginger garlic paste - 1tbs
Soy sauce - 2tsp
Worcestershire sauce - 1tsp
Salt to taste
Butter or oil

Preparation:
Break the rice noodle and boil in water, when cooked, drain the water and keep aside. Boil the chicken adding ¼ tsp salt. Mean while chop carrot & spring onion and keep.

Heat butter in a pan, scramble the egg and keep separately. In the same pan add ginger garlic paste and sauté for some time. Then add carrot and sauté it followed by chicken and rice noodles. Add Soy sauce & Worcestershire sauce & mix well. Finally add spring onion & scrambled egg and remove from fire.

Serve with tomato ketchup or any other sauce.

Note: Worcestershire sauce contains salt, so when you add salt, taste and see & add accordingly

Mango Pickle

Ingredients:
Raw Mango – 4nos’s
Mustard seeds – 1tsp
Chili powder -3 tbs
Asafetida – 1 tsp
Vinegar - 2tbs
Salt as required
Oil Gingley oil (sesame )

Preparation:
Wash the Mangoes, wipe with a towel, cut into small pieces and keep aside.
Heat oil in a pan & add mustard seeds, when it splutters add asafetida and sauté for a minute or two. Then add the cut mangoes, chili powder, salt and mix well. Add the remaining oil, allow it to get cooked. Stir occasionally. Finally add vinegar, mix well and remove from fire.

Allow it to cool & transfer it in a container.

Strawberry Jam

Recipe from my Sister

Ingredients:
Strawberry - 2lb
Sugar - 2lb

Preparation:
Wash strawberry & dry with paper towel and put it in a bowl.Add sugar to it & keep it for 7 to 8 hrs. Sugar will get dissolved and red watery juice will be formed.

Take a pan & heat it. Add the strawberry & the dissolved sugar and cook on low heat. Keep stirring. When it gets cooked some froth will start coming, we have to keep removing that.

After sometime, it will start getting thick. When the water evaporates and it starts becoming sticky. Remove from Fire .

Let it cool for sometime and transfer it in a container.

Broccoli Thoran

Ingredients:
Broccoli
Garlic - 4 flakes
Green chilly -2 slit length wise
Curry leaves - 1 twig
Grated coconut - 2 tbs
Urad dal -1/2 tsp
Mustard seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Oil or frying and salt to taste

Preparation:
Wash Broccoli nicely and cut into small pieces.Addturmeric powder and salt mix well and keep aside. Heat oil in a non-stick or thick bottomed pan. Add mustard seeds & urad dal when the mustard seed splutters add garlic,green chillies and curry leaves & saute for sometime. Then add Broccoli and stir well and 1/4 cup of water,cover with lid and allow it to cook on low flame. Keep stirring in between. When the water evaporates and stars becoming dry add grated coconut mix well after 1 or 2minutes minutes remove from fire.

Serve with steamed rice.

Semiya Coconut Payasam

Source: Geetu Pore- (Friend)
I had this in my friends house. Tasted very good and it
was very different. Thought i'll prepare the same and
post it.
Ingredients:
Milk - 3 cups
Semiya - 1/2 cup
Shredded coconut - 1cup(Sweetend or unsweetend-your choice)
Sugar - 3/4 cup (you can add or reduce according to your taste
Cardamom - 5 to 6
Ghee - 2tbs

Preparation:
Heat a pan, add a tbsp of ghee and add the vermicelli and roast it for 4 to 5 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and keep aside.

Take a vessel pour the milk into it and cook for 5 mts, then add the roasted vermicelli and allow it to cook fully. Then add shredded coconut and sugar let it simmer for few more, stir it once in a while. Finally add cardamom powder or whole cardamom. When done remove from fire.

Serve warm or refrigerate until chilled.

Coconut Rice

Ingredients:
Rice - 1 cup (I used basmati rice)
Grated coconut - 1/2 or 3/4 cup
Urad Dal - 1/2 tsp
Channa Dal - 1/2 tsp
Mustard Seeds - 1/2 tsp
Peanut - few
Cashew nut - few
Curry leaves - 1 twig
Salt & Oil as required

Preparation:
Cook rice and keep aside.
Heat oil in a vessel, add mustard seeds and as they splutter add urad dal, channa dal, peanut and cashewnuts allow them to turn red. Add the red chilly, curry leaves and asafoetida and roast for a few secs. Add grated coconut and salt combine and saute for 2-3 mts on low flame. Then add the cooked rice and combine well.

You can have this with mint chutney or any chutney, pickle or papad

Lamb Gravy

Ingredients:
Lamb - 1 lb
Onion - 2
Garlic - 7 to 8 flakes
Ginger - small piece
Green Chilly - 2
Curry leaves - 1 string
Bay Leaves - 3
Cinnamon stick - 1 stick
Elachi - 4
Turmeric powder - 1/2 tsp
Roasted coriander & chilly powder - 2 tbs
Salt - as required
Oil - as required

Preparation:

Cut the lamb into small pieces, wash nicely and keep aside. Chop onion, garlic, ginger. Marinate the lamb pieces with turmeric, ground & roasted chilly coriander powder for about 20 minutes. Heat oil in a pan, add Bay leaves, cinnamon stick,elachi and saute for a minute. Then add the chopped onion & saute till it turns light brown, then add ginger, garlic and green chilly and saute until raw smell goes away.

Add the marinated lamb pieces add salt and mix well, cover with the lid. Stir occasionally. When it is cooked nicely and becomes thick gravy add curry leaves and remove from fire.