Soya Chunks Dry Fry

Prep Time:10 m      Cook Time:20 m

Serves:3

Ingredients

Soya Chunks        - 1 cup

Green Chilli          - 1

Red Chilli Powder - 1/4 tsp

Mustard Seeds      - to splutter

Garlic                   - 2 cloves(finely chopped)

Curry Leaves       - few

Salt                       - to taste

Oil                         - 2 tsp

To Roast and Grind

Coriander Seeds  - 2 tsp

Cumin Seeds       - 1 tsp

Peppercorn          - 1/2 tsp

Red Chilli            - 4

Coconut               - 2 tblsp

Method

• Soak the soya nuggets in hot water for five minutes,drain and keep aside.Roast the ingredients under roast and grind into a paste.
  
• Heat oil in a pan,splutter mustard seeds,add curry leaves,green chilli,finely chopped garlic and saute for a while.Then add the soya chunks.
     
• Add chilli powder,salt and the coconut spice paste.Now fry this until it becomes dry like chukka and serve with plain rice or as a snack or as a side dish.
                             
     

Little Words

• Soaking in water softens the soya chunks.
• Can be had plain as a snack,with rice,curd rice...
• I have used small soya chunks.

Chocolate Chip Cookies

Prep Time:20 m      Cook Time:10 m

Yields:12

Ingredients

Butter                - 75 g

Sugar                 - 1/2 cup

Vanilla Essence- few drops

Egg                   - 1

Plain Flour       - 1 cup

Cocoa Powder - 1/4 cup

Baking Powder - 1 tsp

Choco Chips     - 50 g

Method

• Preheat oven to 180 degree c.Beat butter and sugar.Add vanilla essence,egg and mix well.
                                    

            

• Sift the flour,cocoa powder and baking powder togetherAdd the choco chips and gently mix the wet and dry ingredients together.
     
• Make small balls,flatten them and arrange on a baking tray and bake for eight to ten minutes.Cool them and store in an airtight container.
                                    
                                          

          

Little Words

• Brown sugar can be used instead of sugar.
• The number of cookies may vary depending upon the size.
• Cook them in two batches or use two trays depending upon the size of the tray.

Ven Pongal

Prep Time:5 m        Cook Time:20 m

Serves:2

Ingredients

Raw Rice   - 1/2 cup

Moong Dal - 1/2 cup

Salt             - to taste

Water         - 3 &1/2 cups

To Temper
Ghee               - 1 tblsp
Cumin Seeds  - 1 tsp
Peppercorn     - 1 tsp
Curry Leaves - 2 sprigs
Cashewnut     - few

Method

• Wash and soak rice and dal for twenty minutes.
     
• Add required amount of water,salt and pressure cook for three whistles.Mix it with a ladle and it gets mashed up well easily.
     
• Heat ghee and add the items to temper and add this to the pongal,mix well and serve with sambhar or chutney.
                                      
     

Little Words

• Adjust the quantity of water such that it is one to two cups extra than for the normal rice.
• Kids may not like eating whole peppercorn so pepper powder can be added for them.
• While serving drizzle some ghee on top.
• Served with sambhar or coconut chutney this makes an excellent breakfast. 
• While tempering roast the cashewnuts separately and add it to the remaining else jeera may get burnt.

Pepper Mushroom Gravy

Prep Time:10 m      Cook Time:20 m

Serves:3

Ingredients

Mushroom         - 250 g

Onion                 - 1

Ginger                - a small piece

Garlic                 - 4 cloves

Green Chilli        - 1

Pepper Powder    - 1 tsp

Curd                    - 1/2 cup

Curry Leaves       - 2 sprig

Coriander Leaves - to garnish

Mustard Seeds     - to splutter

Oil                        - 2 tsp

Salt                       - to taste

Method

• Blend roughly chopped onion,ginger,garlic and green chilli into a paste.Set this aside.
     
• Heat oil in a pan,splutter mustard seeds,add curry leaves,onion paste and fry till the onion paste becomes nice brown in colour and the raw smell goes off.
     
• Now add the chopped mushrooms,salt,pepper powder and little water and cook until the mushrooms are done.
     
• Now switch off the flame and when it slightly cools add the curd and mix it well.Garnish with coriander leaves and serve with chappathi.
                                 
     

Little Words

• The curd may curdle if added to the hot gravy.To avoid curdling add it mixed with water when it slightly cools.
• Mushroom can be substituted with chicken also.

Baby Potato Fry

Prep Time:5 m        Cook Time:10+10

Serves:3

Ingredients

Baby Potato        - 20

Dried Red Chilli - 6

Pepper Powder    - 1 tsp

Mustard Seeds    - 1/4 tsp

Cumin Seeds      - 1/2 tsp

Salt                     - to taste

Oil                      - 1 tblsp

Method

• Wash the baby potatoes and pressure cook for two whistles adding little salt..Peel off the skin.
     
• Heat oil in a pan,splutter mustard seeds,cumin seeds,add red chillies,salt,pepper powder and toss in the baby potatoes.
                                
     

Little Words

• Goes well with rice.
• Can be had as a snack too.
• Hot and spicy,perfect for a cold rainy day. 

Stuffed Vendaikkai

Prep Time:10 m      Cook Time:15 m

Serves:2

Ingredients

Lady's Finger     - 20 no.s(tender and small)

Idli Milaga Podi - 1/4 cup

Oil                      - 1 tbl sp

Method

• Wash and trim the heads and tail of lady's finger.Keeping the ends intact make a slit well enough to stuff with idli podi.Make a paste of idli podi with water.Stuff this inside the vendaikkai and fry them in a frying pan drizzling oil.Gently turn over and when all the sides are cooked remove from pan.Serve with rice
                                          
                                       
                                
     

Little Words

• Tender lady's finger is good for this.
• Stuffing can be done with sambhar powder or peanut powder.
• Goes well with rice.