Rice flour marsh mellow cake

Ingredients:
egg - 1
butter -1/2 stick
sugar
chocolate morsels - few
marsh mellows - few (may be around 12, small)
oil - 1/2 tsp
water - 1/4 tsp ( you will know why ;-) )
baking powder - a pinch
rice flour - 4tbsp
cinnamon powder - a pinch

Method:
Beat the egg in a blender. Add water(!!), butter, sugar, chocolate morsels, marsh mellows, oil, baking powder, rice flour and cinnamon powder in the order mentioned blending after  adding each. Preheat the oven to 350F. Pour the blended mixture onto a baking tray and bake for 17 min.

It was yummy!

Note: My son wanted to cook by himself and started this recipe. He insisted he wanted to add water so I convinced him to use 1/4 tsp. When he said it was ready to be baked, I requested him and then added rice flour, baking powder and cinnamon powder. I ran out of all purpose flour and maida ( we were baking a lot these recent days), so I selected rice flour. :-) I baked it a little skeptical, but it turned out to be yummy. :-) My son named it 'marsh mellow candy', though it was soft!!

Try if you have the guts ;-)

Stuffed Peppers

Ingredients:
Bell Peppers - 4
Potato - 3 medium sized
Rice - 1 cup (cooked)
Onion -1
Garlic - 3 cloves
Parsley or Cilantro - 1/2 cup chopped
chilli powder - 1tsp
tomato sauce - 2 tbsp
oil, salt - as needed

Method:
Slice off the top of the peppers and remove the seeds. Boil the peppers in a pan.
Cook the potatoes, let cool, mash it and keep aside.Chop the onion, garlic and parsley/cilantro finely.
Heat a pan, add oil. When its hot enough, add the garlic and onion and saute until soft. Simmer the stove. Then add chilli powder, mashed potatoes, salt, parsley, tomato sauce and saute for 2 min.
Heat the oven to 350 F. Fill the peppers with the cooked mixture. Add little tomato sauce at the top. Spread mozerella cheese, this is optional. Line the peppers in an ungreased baking dish. Cover slightly with aluminium foil and bake for 10 min. Uncover the peppers and bake further for 15 min or until peppers are tender. Sprinkle cheese at this stage, optionally. Delicious stuffed peppers are ready to serve!

Mutton Cutlet

Ingredients:
Minced mutton - 1/2 kg
Potato - 1
Onion - 1
Garlic - 4 cloves
Ginger - 1 inch piece
Cloves - 4
Cinnamon - 1 inch piece
Cardamom - 4
Green chillies - 3 (vary according to your taste)
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander leaves - finely chopped 1/2 cup
Egg - 1
Pepper powder - a pinch
Salt for taste
Oil for frying

Method:
Boil the potato. Very finely chop the onion, garlic, ginger and green chillies. Powder the cinnamon, cloves and cardamom together.
In a kadai, heat little oil and add the onion. Then add the garlic and ginger and saute well. Then add powdered spices. Mix well and then add the minced meat along with the turmeric, salt and red chilli powder. Reduce the heat to medium. Cook the meat nicely, stirring often. When the meat is cooked well and the mixture is dry, remove from heat. Mash the potato with little pepper and salt and add it to the meat mixture. Add one egg, green chillies and coriander leaves and mix it all together. Take a little mixture, make it into a ball, then flatten it gently on the palm of your hand and deep fry until both sides are cooked. Mutton cutlet is ready!

Rajma curry

Ingredients:
Dry Rajma - 1 cup
Onion - 2
Tomato - 2
Potato - 2
Green chilly - 4
Garlic - 5 cloves
Ginger - 1 inch piece
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Coriander powder - 3 tsp
Tamarind - small lemon sized
Coriander leaves - few
Curry leaves - few
Asafoetida powder - 1/4 tsp
mustard seeds, jeera seeds for seasoning
salt for taste
oil for seasoning (I used gingelly oil, but any cooking oil should work fine)

Method:
Soak the rajma overnight or in boiling water for 2 hrs. Pressure cook the rajma. Peel and cut the potato into small cubes.
In a pan heat oil, add the mustard and jeera seeds and let it splutter. Add the curry leaves, finely chopped ginger, garlic and slit green chillies. Then add chopped onion and saute until soft. Add turmeric powder, chilli powder and coriander powder. Add the potato. Saute well in medium heat taking care not to burn. Then add finely chopped tomato. Saute until its cooked and then add the cooked rajma. Mix well so that the rajma gets in the masala. Add little salt, water to cook the potato and close the lid and let it simmer for ten min. Take care so that it doesn't get burnt. Add water if necessary. Once the potato is cooked, extract tamarind juice and pour over the rajma mixture. Add salt, check for salt and spices and let it boil. Add the asafoetida powder, stir well. Give another boil and and then switch off the stove. Garnish with coriander leaves. Serve with hot rice.

Note:You can cook the potato with rajma and then cut into cubes and add in the curry. Sometimes it gets mushy and gets mixed with the curry. If you add cooked potato simmer the mixture for just 5min and add the tamarind juice.

கர்ப்பிணிக்கு மருந்து

வெற்றிலை
வேப்பிலை
கருவேப்பிலை
அருகம்புல்
துளசி

இவையனைத்தையும் அரைத்து வடிகட்டி, சுமங்கலிப் பெண்கள் சிறு கரண்டியில் கொஞ்சம் கொடுத்து சக்கரையும் கொடுப்பர்.

Milagu Kulambu

To Grind List:
Milagu / Black Pepper - 1 tsp
Ulundhu /Urad dal - 1/2 tsp
Tuvaram paruppu / Toor Dal - 1 tsp
Jeera - 1/2 tsp
Sombu / Fennell seeds - 1/4 tsp
Dhaniya / Coriander seeds - 1 tsp
Garlic - 2 cloves
Dry coconut - 2 small slices
Curry leaves - few

Tamarind extract - 1/2 cup
Water - 1 cup
Kadugu /Mustard seeds - 1/4 tsp
Garlic - 5 cloves, cut in halves
Oil - 1tbsp (preferably gingely oil)

Method:

Dry roast Milagu, Ulundhu, Tuvaram paruppu, Jeera, Sombu, and Dhaniya separately. Then roast Garlic, Dry coconut and Curry leaves in few drops of oil. Grind these ingredients together into a powder.
Heat the oil in a pan. Splutter mustard seeds and add in the garlic pieces. Then add the ground powder and mix well. Pour in the tamarind extract and water and add salt. Let it boil and then simmer for 10 minutes. Garnish with coriander leaves. Serve hot with rice. Adding ghee or oil to reduce the spicy taste is optional. This kulambu is very good for cold.

Mutton fry

Appetizing aroma of the mixed spices pulls you to the kitchen and then the delicious pieces of goat march quick into your stomach. This is what happens when you make the following recipe! ;-)

Ingredients:
Mutton - 1 kg

List 1:
Chilli powder - 2 tsp (vary according to your spice level)
Turmeric powder - 1/4 tsp
Ginger-Garlic paste - 2 tsp
Curd - 1 tbsp (optional, adding curd makes the mutton softer)
Salt - (according to taste)

List 2:
Cinnamon sticks - 1 inch piece
Cloves - 7
Cardomom - 4
Sombu/Fennell Seeds - 1 tsp

To garnish:
Green chillies - 4 chopped finely
Onion - 1 sliced in to rings

Oil - 2 tbsp
Salt
Lemon juice - 2 tsp

Method:
Marinate the mutton with the list 1 ingredients, for atleast 1/2 hour. Then pressure cook the mutton for 3 whistles. Heat oil in a kadai and add ingredients from List 2. Once it sizzles add the mutton and fry for few minutes. In a separate kadai, heat oil and then saute the onion and green chillies until the onion is light brown
and add little salt. Pour this over the mutton and switch off the stove.  Mix in the lemon juice. Delicious mutton fry is ready!