Corn Dippers

                                                           

Ingredients :

4 Corn cobs, halved
2 spoons of Grated Coconut
1 spoon of Cinnamon Powder
1 spoon of Castor Sugar
1 spoon of Butter.



How to make it :

     Boil the corn cobs in water for 10 minutes or till corn is tender. You can also grill the corn till they are cooked. Meanwhile, roast the grated coconut in a hot pan until it turns golden in colour. Add cinnamon powder and castor sugar and mix well. Toss the hot corn cobs in butter. Using a fork, roll and dip the corn cobs in the coconut mixture. Serve as evening snacks. 

Paala Beerakaya Koora (Milky Ridge Gourd Curry)

Ingredients :

2 Beerakayalu (Ridge Gourds), washed, scrapped and chopped
1/4 cup Milk
1 spoon jeera/cumin seeds
2 Onions, chopped
1/2 spoon turmeric powder/haldi
2 spoons red chilli powder
2 Green chillies, chopped
Salt according to your taste
Oil for cooking
Chopped coriander leaves for garnishing



How to make it :

                 Heat oil in a kadai (pan), fry jeera and chopped onions for 5 minutes. Add red chilli powder, salt and chopped ridge gourd pieces. Mix well. Cover the kadai (pan) with a lid and simmer till ridge gourd is cooked and becomes soft. Now add chopped green chillies and fry for another 10 minutes. When ridge gourd is completely cooked, add milk. Simmer for 5 minutes and remove from the stove. Garnish with chopped coriander leaves. Serve with roti or steamed rice.

Liver Masala

                                     

                                                   

Ingredients :

1kg liver
2sp ginger-garlic paste
4sp red chilli powder
5-6 cloves
4 cardamoms
2 onions, chopped
2sp dhania powder
1sp haldi
2sp coconut powder
2sp garam masala powder
a bunch of coriander, chopped
4sp lime juice
salt as per your taste
oil for frying



How to make it :

Wash liver and soak it in milk for 30 minutes. Wash again and keep aside. Mix liver, ginger-garlic paster, chilli powder, salt, oil and mix well. Saute this mixture in hot pan for 10 minutes or till liver is golden in colour. In the same pan, heat oil and fry cloves, cardamoms for 4 minutes. Add chopped onions and salt and fry till onions are crispy and golden in colour. Add ginger-garlic powder, haldi, chilli powder, dhania powder, coconut powder and little water. Simmer for 5 minutes. Now add liver and mix well. Cover and cook till liver is cooked. Sprinkle garam masala powder. Garnish with chopped coriander, lime juice.

Creamy Palak Curry

Ingredients :

2 bunches of Palak leaves/Spinach, washed and chopped
1/2 cup Milk
4 spoons single cream or cream layer on top of home-made curd
1 spoon jeera/cumin seeds
5 laung/cloves
3 elachi/cardamom pods
2 cinnamon sticks
2 spoon ginger-garlic paste
2 Onions, chopped
1/2 spoon turmeric powder/haldi
1 spoon garam masala powder
2 spoons red chilli powder
Salt acording to your taste
Oil for cooking



How to make it :

                 Heat oil in a kadai, fry jeera, laung, elachi, cinnamon sticks for 5 minutes. Add ginger-garlic paste, chopped onions and fry till onions turn into golden colour. Add haldi, salt and chilli powder and mix well with the onions. Now add washed and chopped palak leaves. Fry till palak is done. Stir in milk, cream and garam masala powder. Simmer for 5-7 minutes. Serve immediately with roti or steamed rice.

Daddojanam (Curd Rice)

This is a yummy south indian dish which you can serve as breakfast or even for a light lunch. It can be made very quickly. It is normally served as 'prasadam' in the south indian temples.

Ingredients :

2 cups Cooked Rice
1 cup Curd
4 chopped green chillies
1 small ginger, chopped
1 spoon mustard seeds
a sprig of curry leaves
2 dry red chillies
Salt according to your taste



Method :

   Mix curd with cooked rice. If you want the consistency to be very smooth, add some more curds. Add chopped green chillies and salt according to your taste. Keep aside. Heat oil in a small kadai for the seasoning. Add dry red chillies, chopped ginger, mustard seeds, curry leaves and fry for 2-3 minutes. Pour this seasoning on the curd rice and mix well. Serve hot or cold along with pickle and fried chillies.