Ingredients:

Basmati rice – 2 cup

Water – 4 cup

Corn – 2 cups

Garam Masala powder – 2 tsp

Pepper powder – 1/2 tsp

Chilli powder – 2 tsp

Salt – to taste

Oil – 2 tablespoon

Coconut milk – 2 cup

Tomato Paste – 2 cup

Finely chopped Onion – 1 cup

Cooked Carrot, beans and peas – 2 cup

For Masala:

Cinnamom – 2

Poppy seeds – 1 tablespoon

Dry Chilli – 6

Jeera – 2 tsp

Coriander seeds – 1 tablespoon

Ginger – 1 inch piece

Garlic – 6

For frying:

Elachi – 4

Cinnamom – 4

Clove – 4

Jeera powder – 2 1/2 tsp

Bay leaves – 4

Butter – 1 table spoon

Method:

1. Grind the masala ingredients and keep it ready.

2. Take a tawa, heat oil add grinded masala and saute till raw flavour fades.

3. Add the coconut milk, garam masala powder, pepper powder, chilli powder along with tomato paste and allow it to boil for sometime till it becomes a thick paste.

4. Take another tawa, heat oil, add onion, cooked vegetables, cooked corn, salt and saute.

5. Soak the rice for 10 mins.

6. Take a pan, add butter along with frying ingredients and fry for sometime and add the soaked rice and little salt and add water and allow it to cook.

7. Take a baking bowl, spread the cooked rice, overlay with cooked vegetables and the third layer be the masala prepared and the final layer be the chopped coriander leaves.

8. Close the bowl with silver foil and bake it in oven for 20 mins at 180 degree centigrade.

Corn Pulao

Rich Corn pulao ready.

Ingredients:

Pudhina -2 cups

Ginger – small piece

Green chilli – 2

Jaggery – a small piece

Salt – to taste

Thick tamarind juice – 3 tsp or lemon juice – 1 table spoon

Ingredients for hot n sweet mint chutney

Method:

1. Grind pudhina,ginger, green chilli, jaggery and salt to a fine paste.

2. Mix the lemon juice or tamarind juice to the green chutney and mix well.

Hot n Sweet Mint Chutney

This chutney will taste sweet and sour and goes well with stuffed chapaties and parathas.

Ingredients:

Brinjal – 4

Pepper – 1/2 tsp

Jeera – 1/2 tsp

Coriander seeds – 1 tsp

Dried ginger – a small piece (sukku)

Tamarind – small lemon size

Garlic – 15 pods

Turmeric – a pinch

Coconut – 2 tsp

Tomato – 1

Gingely oil -5 tsp

Salt – to taste

Curry and coriander leaves – to garnish

Method:

1. Taka a pan add little oil and fry the sukhu and keep it separately.

2. Now fry the coriander seeds, pepper and jeera.

3. Grind the fried ingredients along with coconut and tomato.

4. Extract the tamarind juice .

5. Take a pan, add oil, sliced brinjal and garlic and fry for few min till the garlics raw flavour fades.

6. Now add the grinded material, turmeric, tamarind juice and allow it boil.

Pepper Sukku Kuzhambu

Garnish with curry and coriander leaves.

Ingredients:

For Kachori:

Maida – 1 1/2 cup

Salt – 1/2 tsp

Ghee – 2 tsp

Baking Soda – a pinch

For Stuffing:

Cooked green peas – 1 cup

Mashed potato – 1 cup

Finely Chopped green chilli, ginger and coriander – as required

Garam Masala powder – 1 tsp

grated Cheese – 3/4 cup

Salt – to taste

Oil – for frying

Method:

1. Take a bowl, add maida, salt, ghee, soda and mix well.

2. Add little water and prepare the dough.(chapati dough consistency)

3. Allow it for 15 mins.

4. Take another bowl, add cooked peas, mashed potatoes, green chillies, ginger, coriander leaves, garam masala powder and salt and mix well.

5. Make small balls of the above mixture.

6. Stuff the grated cheese 1 tsp each in each ball.(just like kozhukattai)

7. Flatten the cheese stuffed balls and keep them ready.(like vada)

8. Make small balls of the maida dough and flatten.(small poories)

9. Take the flattened cheese balls and keep them inside the small poori prepared and take another poori to close it over the top.

10. Seal the corners of both the poories with little water so that the stuffing don’t come out.

11. Heat oil in a tawa and deep fry them and the Kachories are ready.

Cheese Peas Kachori

Ingredients:

Raw Mango – 1

Chilli Powder – 2-3 tsp

Salt – 2 tsp

Gingely Oil – 1 tablespoon

Asafoetida – 1/4 tsp

Mustard – 1 tsp

Method:

1. Wash and chop the raw mango to fine pieces.

2. Add salt and chilli powder and mix well.

3. Heat oil in a tawa, add mustard and asafoetida and add it to the chopped mango.

4. Mix well and serve.

Easy Instant Raw Mango pickle

This instant mango pickle can be stored for 3 days if refridgerated.