Garlic Potato Masala

Ingredients:

2 New Potatoes

1 Onion (Sliced)

8 cloves of Garlic (Sliced)

1/2 Tomato (Chopped)

2 strands of curry leaves

1 cinnamon stick

1 whole Cardamom

2 cloves

1 Star anise 

1 tsp Fennel seeds

1 tbsp Kashmiri Chilli powder 

1/2 tsp Turmeric Powder

Few stalks of Coriander leaves

1 tbsp oil

1/2 tsp Ghee

Salt to taste

Method:

• Wash potatoes, cut into big chunks and boil it in salted water till 3/4 cooked. Cool and peel the skin and cut into big bite size pieces. Keep aside.
• Heat oil and ghee in a non stick pan and add the whole garam masala (Cardamom, cloves, cinnamon stick and Star anise). Fry for a min. 
• Then add fennel seeds.
• Then add the garlic slices, onion and curry leaves and fry for 2 mins.
• Then add the tomatoes and masala powders. Stir everything together, then add the potatoes and salt. 
• Stir fry for couple of mins under medium flame till the potatoes are well coated with the masala mixture, then add chopped coriander leaves and keep it on very low flame for another 5 mins till potatoes are well roasted. Switch off the stove.
• Serve it hot with steamed rice and Rasam .

Peppered Tuna Masala

Ingredients:

2 cans of Tuna in olive oil

10 cloves of Garlic (peeled and finely chopped)

2 inch Ginger (peeled and finely chopped)

2 onions (Finely Chopped)

1/2 Tomato (Finely Chopped) 

3 Red chillies (Slit)

2 Red dried chillies

2 tbsp Coriander leaves (Finely chopped)

3 strands of curry leaves (Finely chopped)

2 tbsp Freshly ground black pepper powder

1 tbsp Fish curry powder

1/2 tbsp Fennel seed

1 tsp Oil

Salt to taste

Method:

• Heat the oil in a wok and splutter the fennel seeds and red dried chillies. Then add garlic, ginger, onion, curry leaves and red chillies. Stir fry for few mins.
• Then add the tomatoes. Cook till tomatoes are smashed and the oil comes to the surface.
• Now add the fish curry powder and coriander leaves. Stir well to combine everything together.
• Then add the tuna with its oil, grounded black pepper and salt and stir everything together to mix well.
• Keep it on low flame till oil separates and comes on the surface.
• Serve it warm.

Bread Gulab Jamun

Ingredients:

5 Slices of Fresh white bread
4 tbs Fresh Milk 

3/4 cup Sugar

1 cup WaterFew strands of Saffron

1/2 tsp Cardamon powder
Oil to fry

Finely sliced Almonds and pistachio (for garnishing)  

Method:

• Trim off the brown edges from the bread and soak them in milk for a few mins.
• Now knead the bread to a soft smooth dough and shape into marble size balls.
• Take sugar, water and cardamon powder in a pan. Boil it and make a thick syrup. Keep on very low flame.
• Add the saffron strands to the syrup.
• Meanwhile heat oil in a deep bottom pan on medium high flame and fry the bread balls till golden brown.
• Drain the bread balls on the kitchen towel and immediately drop them into the syrup.
• Let them soak in the syrup for atleast an hour. The balls would have doubled in size by now.
• Serve it hot or cold garnished with finely sliced almonds and pistachio.

Spicy Pan Grilled Salmon

Ingredients:

2 Salmon fillets

1 tsp Freshly ground black pepper

11/2 tbsp Kashmiri Chilli powder

1/2 tsp Roasted ground cumin

1/4 tsp Turmeric powder

salt to taste

1/2 tsp Olive oil

Method:

• Wash and clean the salmon fillets. Pat it dry and place on a wide plate.
• In a small bowl, combine the spice powders with salt  and rub everything together to mix well.
• Rub the spice mixture on the salon fillets, making sure that all sides are well coated. Marinate for a couple of hours in the refrigerator.
• Heat an outdoor grill or heat olive oil in a grill pan over medium high heat. Once the pan is hot, place the salmon skin side up.
• Cook for about 5 mins each side till the salmon fillets are opaque and cooked thoroughly.
• Serve it pipping hot with salad or pasta dishes.

Kuzha Puttu

Ingredients:

2 cups Red rice puttu flour

water

salt to taste

3/4 cup freshly grated coconut

A pinch of Cardamon powder

Ripe bananas

Sugar

Method:

• Heat a wide non stick pan and dry roast the red rice flour on low flame till it emits a nice aroma. Cool the flour and sieve it.
• In a big bowl, add the red rice flour, cardamon powder and salt and rub well to mix.  
• Sprinkle water little by little into the rice flour and mix well till it resembles bread crumbs. 
• In the meanwhile, boil water in the puttu maker base pan.
• Now fill the puttu maker's top with 2 tbsp of grated coconut followed by the puttu flour till you reach half of the puttu maker. Then again fill it with 2 tbsp of coconut  followed by the puttu flour till you reach the brim of the puttu maker. 
• Make sure you don't press the puttu flour and pack it loosely in the puttu maker. 
• Now place the top of the puttu maker to its base and steam for 6-8 mins. Remove and carefully push the steamed puttu out of the puttu maker.
• Serve the puttu hot with ripe bananas and fine sugar.

Urulai Varuval/Spicy Potato Roast

Ingredients:

3 New Potatoes

1 Onion (Chopped)

5 cloves of Garlic ( Chopped)

4 strands of Curry leaves

1/2 tsp Turmeric Powder

11/2 tsp Red Kashmiri chilli powder

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

1/2 tsp Fennel seeds

2 tbsp Cooking oil

salt to taste

Method:

• Wash and scrub the skin of the potatoes and cut it into semi thick even size pieces. Keep aside.
• Heat oil in a non stick pan, splutter the mustard and urad dhal then add the fennel seeds followed by onion, garlic and curry leaves. Fry for 2 mins.
• Then add the potatoes, stir fry, cover and cook till the potatoes are almost done. The potatoes should retain their shape and must not become mushy.
• Now add the salt, turmeric and chilli powder and stir fry on low flame till the potatoes are roasted.
• Serve it hot with rice and sambar or rasam.

Stuffed Bread Rolls

Ingredients:

8 Bread slices 

2 Potatoes (Boiled, peeled and mashed)

1/4 cup Cooked Green Peas

1 onion (Finely chopped)

1 tbsp Garlic Ginger paste

2 Green chillies (Deseeded and finely chopped)

1 stalk Coriander leaves (Finely chopped)

1/2 tsp Cumin Seeds

1/4 tsp Turmeric powder

1/4 tsp garam masala

A pinch of Hing

Oil for deep frying

Salt to taste

Method:

• Heat oil in a pan, splutter the cumin seeds. Then add the garlic ginger paste and fry till the raw smell leaves.
• Then add the chopped onions, green chillies and fry for 2 mins.
• Now add the mashed potatoes, peas, turmeric powder, salt and the hing. Fry for few mins.
• Finally, add the chopped coriander leaves and garam masala, Stir fry to mix everything and switch off the stove.
• Let the potato stuffing cool down completely before making the rolls.  
• When the stuffing is cool enough to handle, make 8 oblong shape rolls from it. Keep aside.
• Now remove the brown edges from the bread and dip it in water lightly and squeeze out the excess water by pressing it between the palm.
• Then take the stuffing and place it in the center of the bread slice and shape it around to get the oblong shape.
• Make sure all the sides are completely covered and the ends are sealed. Repeat the same with the rest of the bread slices. 
• Now heat oil in deep pan for frying. 
• When the oil is hot, carefully slide the bread rolls into the pan and fry them till they are golden brown and crisp. 
• Place them on kitchen towel to drain off the excess oil.
• Serve the hot bread rolls with tomato ketchup and Chai.