Egg fried rice

Ingredients

7 cup cooked rice

3 eggs

1/2 cup onion finely chopped

1/4 cup carrot finely chopped

1/4 cup beans finely chopped

1/4 cup celery finely chopped

1/4 cup chopped spring onions

4 garlic

1-1.5 tbsp soya sauce

1 tsp Chili sauce(green or red)

2 tsp tomato sauce(optional)

2 tsp vinegar

1 tsp pepper powder

Directions

Beat the eggs with 1/2 tsp pepper powder and salt. Scramble it and keep it aside. Heat oil in a pan. Add onion, garlic and stir-fry until onion just starts to change color. Then add carrot beans and celery. Saute for 3-4 mins on high flame. Add all sauces stir for 1 min and then add vinegar. Add cooked rice and mix well for 3-4 mins.Finally add scrambled egg and toss it again.Garnish it with spring onions.

Note 
Cook the rice early and cool it before preparing the fried rice.(or use left-over rice ).
I added salt while cooking rice.Sauce and vinegar can be added according to your taste.

Spaghetti with tomato sauce

Ingredients

1lb Spaghetti
6 Tomatoes
4 garlic cloves
¼ cup chopped onion
1 tsp dried basil
1 tsp dried oregano
1 tsp pepper powder
2 tsp Crushed red chili flakes
2 tbsp butter
2 tsp sugar
2 tbsp olive oil
Salt

Directions

Blanch and puree three tomatoes along with garlic and onion. Chop the remaining tomatoes. Heat olive oil in a pan and add both the puree and chopped tomatoes in a pan. When it starts to boil add all the remaining ingredients and simmer for 20-30mins.Cook the spaghetti with enough water and salt. Once it is cooked switch off the flame and add cold water. Strain it and serve with sauce.

Note :
The quantity of sugar totally depends on the sourness of tomatoes.
Adjust the spice according to your taste.
You can also puree all the tomatoes instead of chopping.
Personally I like to serve with sour cream.

Chickpea Salad

Ingredients

1 cup Chickpeas(uncooked)
1 tomato Chopped (Big sized)
1 Onion chopped
1.5 tbsp. Lemon juice
1tsp Chat masala
½ tsp. pepper powder
Few chopped Coriander leaves
Salt

Directions

Cook the chickpeas with enough water.Mix chick peas with all the ingredients together in a large bowl and toss. Taste, and adjust seasonings as needed.
Note: Also I add some grated cheese for kids.

Banana Nut Muffins

Ingredients

3 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp espresso (Instant coffee powder)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts (toasted or raw)

Directions

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.Mix in the sugar, egg, espresso and vanilla.Sprinkle the baking soda and salt over the mixture and mix in.Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Notes
No need for a mixer (electric Beater) with this recipe.
Ignore the white nuts shown in the picture. That is done by my lil "G' who always wanted to help mama in kitchen :) .

Meen Peera Pattichathu

Ingredients 

2 cup Kozhuva/Anchovies
1 cup grated coconut
A small piece ginger chopped
1 onion finely chopped (small sized)
3 Kodampuli
1 tsp Chilie powder
¼ tsp turmeric powder
2 sprig curry leaves
2 tsp coconut oil.

Directions

Soak the kodampuli in water and keep aside for 10 minutes.Combine grated coconut , chopped green chiles and ginger, chopped onion, turmeric powder , (chili powder-optional), curry leaves, oil and salt, and mix it well with your fingertips. (or just quickly run(crush) in a blender). keep it aside for 10mins.Add fish, soaked kodampuli and 1/4 cup of water. Transfer these into a chatty/pan and allow it to boil. Once it is boiled simmer it and cook for 20 minutes, or until it is done and dry.

Mathanga/Pumpkin Erissery

Ingredients

3 cup Pumpkin/Mathanga diced
1 cup Grated coconut (grinding)
½ cup Grated coconut (for frying)
8 Green chillies
½ tsp Turmeric powder
1/2 tsp Cumin seeds
1 tsp 5-6 Small onion / shallots chopped
4 dried red chillies
Mustard seeds,
Curry leaves

Directions

Cook diced mathanga with salt, adding 1 cup of water , until cooked (2 whistles) through. Mash it well using a spoon. Grind 1 cup of grated coconut, green chillies, 1/2 tsp of turmeric powder, and cumin seeds to a paste. Heat oil in a cooking vessel and add mustard seeds. when they pop up add dried red chillies, chopped shallots and Curry leaves and sauté it for a minute. Stir in the mashed mathanga/Pumpkin and combine it well. Add the coconut paste and mix thoroughly with mathanga .Heat a tsp of oil in a pan and fry chopped ginger (optional) and 2 tsp of grated coconut. Fry till they turn brown,Be sure not to burn it. Pour this over the erissery and serve with rice.

Cilantro Garlic Sauce

Ingredients 

1 1/2 cups plain yogurt
1/4 cup finely chopped cilantro
1 tbsp fresh lemon juice
1 1/2 tbsp finely chopped garlic
1 green chili (optional)
salt

Directions

Blend together all ingredients with salt , then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.

Popcorn shrimp with Cilantro Garlic Sauce

Ingredients

20 Shrimp
1 tsp Ginger Garlic Paste
1/2 tsp Pepper Powder
1/4 tsp Chili Powder
1 Egg
2 tbsp milk
4 tbsp Corn flour
Bread Crumbs
Salt

Directions

Wash and clean the shrimp. Pat dry the shrimp with paper towel. Marinate Shrimp with GG paste, chili powder, Pepper powder and salt for 30 mins. Meanwhile Whisk egg and milk in a bowl. Mix corn flour with some water .Place bread crumbs in another bowl. Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack. Deep fry  breaded shrimp in oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain.

You Can find the recipe for Cilantro Garlic Sauce Here

Inji/Ginger Pachadi

Ingredients

1/2 cup grated coconut
1/4 cup curd
2-3 shallots
A small piece Ginger
3-4 Green chilies
1-2 Dry red chilies
Mustard seeds
Few curry leaves
Salt
Oil

Directions

Grind coconut, shallots and ginger. Add curd and salt. Mix well. Season it with mustard seeds, dry red chilies, curry leaves and pour over the chutney. Serve with Dosa/idly.

Hyderabadi chicken korma

Ingredients

1-1¼ kg Chicken 

12 Green chilies 

50g Cashews 

1tbsp Pepper Powder 

12 cloves Garlic 

5 tbsp sour less cup curd 

coriander leaves 

2tbsp refined oil 

Salt

Directions

Cook chicken with 1/2 cup water and salt(80%). Grind green chilies, garlic, Cashews, Pepper and curd to a fine paste. Heat oil in a pan and add ground paste, sauté till oil separates from the pan. Add the chicken along with stock and mix well and cook on low flame for another 5-10mins.Garnish with coriander leaves.

Prawn/Chemmeen Masala

Ingredients

½ kg Prawns / Shrimps /Chemmeen
3 onion (medium sized )
3 tomato( medium sized)
6-8 Garlic
A small piece Ginger
5 Green chillies
1.5 tsp Chilly powder
½  tsp Turmeric powder
1 tsp pepper powder
½ tsp garam masala
1 tsp Coriander powder
2 sprig Curry leaves

Directions

Marinate prawns with salt, 1/4 tsp turmeric powder and ½ tsp chilly powder for 30minsMeanwhile heat oil in a pan and add sliced onions, chopped green chillies, curry leaves, chopped ginger and garlic and saute till the shallots become light brown in color. Then lower the flame and add remaining turmeric and chili powder, coriander powder, pepper powder and garam masala and stir till the powders become dark in color. Now add tomato and sauté till oil separates. Then add prawns and ¼ cup water. Mix well and fry for 2-3mins and then reduce the flame and cook for 15-20 or till prawn is cooked and masala blended with prawns.