Carrot tomato chutney
Ingredients

Tangy tomatoes - 4
Green chilies - 5-6
Chopped carrot - half
Few cloves of Garlic
Cumin seeds - 1 tsp.
Salt to taste
Soaked tamarind - 1 piece
Few coriander leaves

Method
1. In a pan, add little oil, tomatoes, green chilies. Cook them till they are mushy.
2. Add cumin seeds, salt, garlic cloves, tamarind and coriander leaves.
3. Mix it well and grind it in a mixer.
NOTE: The chutey shouldn't be too fine when you grind it.
4. Top it up with chopped carrots and mix it well
4. Garnish it with a coriander leaf on top

Grilled Tandoori Chicken legs
Ingredients

Chicken legs - 1 kg

For Masala
Red chilli - 6
Coriander seeds - 1 tbsp
Cumin seeds - 2 tsp
A few Cardamom pods
A few Cloves
Cinnamon
A piece of Ginger
A few cloves of Garlic
Yogurt - 3/4 cup
Lemon juice - 2
Salt to taste
Red chilli powder

Method
1. Grind the dry ingredients first Red chilli, Coriander seeds, Cumin seeds, Cardamom, Cloves, Cinnamon and then Ginger, Garlic, Yogurt, Lemon juice, Salt and Red chilli powder.
2. Rub it to the Chicken legs and marinate it to overnight.
3. Pre-heat the oven for about 180 degree and cook it for about 12 minutes, take it out from the oven and turn the chicken legs.
4. Turn the chicken legs for about every 12 minutes, till the chicken legs cook.
5. Wrap the chicken legs with foil and serve it.

Bottle Gourd Halwa
Ingredients

Bottle gourd - 1 grated
Sugar -1 cup
Khoya - 75 gms
A few Cashewnuts
A few Raisins
A few Cardamom pods
Milk - 400 ml
Ghee - 4 tbsp

Method
1. Toast the raisins and cashews in a little ghee.
2. Add some more ghee to it and cook the bottlegourd in it.
3. When the bottlegourd is a little tender and half cooked, add the milk and cook it.
4. Once the milk starts to boil, add khoya & crushed Cardamom powder.
5. When it starts to thicken, add sugar & roasted raisins and cashews and let it cook till you get a thickened halwa-like consistency.

Pomegranate salad
Ingredients

Pomegranate - 2
Onion - 1 chopped
Green capsicum - 1/2 chopped
Tomato - 1 deseeded & chopped
Green Chili -1/2 thinly sliced
A few chopped Mint leaves
A few chopped Coriander leaves

For Dressing
Juice of 1 lemon
Salt to taste
Pepper - 1 tsp
Extra Virgin Olive Oil - 2 tsp

Method:

1. Mix all the vegetables together, starting from Pomegranate, onions, capsicum, tomatoes followed by green chili.
2. Chop mint and coriander and add it in the mixture.

For dressing:
1. Add lemon juice, salt, pepper and extra virgin olive oil in a bowl.
2. Mix it well and add it in the salad.

You're pomegranate salad is now ready.
Serve it immediately or refrigerate it and then serve.

Egg Frittata
Ingredients

Egg - 6 nos
Olive oil - 3 tbsp
Onion - 1 no. thinly sliced
Few chopped Garlic
Red Bell Pepper - 1/4 thinly sliced
Red Wine Vinegar/Balsamic Vinegar - 2 tsp
Salt to taste
Pepper - 1 tsp
Few thinly sliced Zucchini

Method:
1. First we have to saute the vegetables, Heat 3 tsp of Olive oil in a wide pan, add the Onion, Garlic, Bell pepper & saute it for few minutes.
2. Then add Salt, Red Wine Vinegar/Balsamic Vinegar & saute for 2 minutes. Turn off the stove & keep it aside.
3. Crack open the Eggs, add Salt, Pepper & whisk it. Add a little water to dilute it & whisk it again.
4. Heat olive oil in a non-stick pan & coat it.
5. Pour the Egg mixture & cook in low flame. Top it with saute vegetables & place the Zucchini slices.
6. Cover the pan & let it cook.
7. Enjoy the Egg Frittata.

Ingredients
Boneless chicken - 1/2 kg
Mushroom - 100 gm
Chopped onions - 1
Spring onions - 1 small bunch
Tomato ketchup
Salt - 1 tsp
Few cloves of chopped garlic
Chicken stock - 1 cup
Pepper
Corn flour

Method
1. Pour some oil in a wok. Add some onions, garlic, mushroom, salt, pepper, spring onions, garlic paste, tomato ketchup and chicken stock.
2. let it cook.
3. In another pan, pour enough oil to deep fry the Chicken.
4. Coat the chicken with corn flour and deep fry it.
5. Put the fried chicken into the vegetables.
6. Coat the fried chicken with the cooked vegetables.
7. Garnish it with chopped coriander leaves

Chicken Tikka Wrap
Ingredients

Chicken Tikka
Chapati
Mint chutney
Tomato
Onion

Method
1. Place the Chapati and shred Chicken, add Mint chutney, Tomato, and Onion
2. Roll the Chapati.

Kulfi
Ingredients

Milk - 1 liter
Unsweetened Khoa - 150 gms
Sugar - 1 cup
Pistachio
A few Cardamom pods
Saffron in Milk
Corn flour - 1 tsp

Method
1. In a wide saucepan, pour in the milk. Keep stirring and let it thicken.
2. Add khoa & pistachios in the milk and leave it to thicken a bit.
3. Add sugar and let it boil for about 20 minutes.
4. Then add saffron and cardamom powder.
5. Dilute 1 tsp of cornflour in a cup of water and add this to the boiling mixture.
6. Turn off the stove when you get the right pouring consistency. Let it cool.
7. Pour it into kulfi moulds and Freeze it for about 12 hours.

Apple Oat Muffins
Ingredients

Apple - 1
Rolled Oats - 1 cup
All purpose flour - 1 cup
Sugar - 3/4 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Cooking oil - 100 ml
Milk - 1 cup
Cinnamon powder - 1 tsp
A little Sugar
A pinch of Salt

Method:
Mix the apple with sugar, salt and cinnamon powder.
In a wide bowl, add flour, sugar, baking soda, baking powder and oats. Mix them well.
To this, add milk and cooking oil. Gently mix everything together.
Add the apples to the oats batter and gently mix it untily you get a think consistency.
Line silicone uffin moulds with cupcake liner. Use an ice cream scooper and fill three quarters of the cup with the batter.
Meanwhile, preheat the oven at 180 degree centigrade.
Place the cups on a baking tray and bake it in the oven.

Pomegranate Raita
Ingredients

Pomegranate - 1 cup
Onion
Yogurt
Green chilli - 1/2 thinly sliced
Cucumber
A few Coriander leaves
A few Mint leaves
Salt to taste

Method:
1. In a bowl Add Yogurt and whisk It nicely. Add salt, Onion, Green chilli, Cucumber, Pomegranate, Coriander leaves, Mint leaves and mix it well.

Plantain fry (Vazhakkai poriyal)
Ingredients

Plantain - 3 cut into small pieces
Onion - 1 finely chopped
Grated Coconut - 1/2 cup
Chilli powder - 1tbsp
A few Curry leaves
Salt to taste
Oil - 2 tbsp

For Tempering
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Split Urad dal - 1 tsp
Asafoetida powder - 1/2 tsp

Barbecue Chicken Pizza
Ingredients

Ready made Pizza Base
Cooked Chicken
Barbecue sauce
Onion Thinly sliced

Method:
1. Precook the pizza base for 10 minutes in the oven.
2. Spread barbecue sauce on the base.
3. Shred the chicken and add them over the base. Then, add onions.
4. Finally, top it with some mozarella cheese.
5. Preheat the oven at 180 degrees. Bake it till the cheese melts or approximately for 10 minutes.

Corn and cheese dip
Ingredients

cooked corn - 1 cup
Large onion finely chopped - 1
Small capsicum chopped - 1
Green chili thinly sliced - 1
Italian seasoning
Mozzarella cheese - half cup
Parmesan cheese - half cup
Olive oil
Salt
Fresh cream
Mayonnaise

Method:
1. Take some olive oil in a pan and sorte the vegetables starting from onions, green chili, capsicum.
2. After about 5 mins, add the cooked corn kernels, italian seasoning and some salt. Mix it well
3. Turn off the stove and let the mixture cool down for sometime.
4. Add the Mayonnaise, parmesan and mozzarella cheese and mix it.
5. Blitz the mixture and add the fresh cream.
6. Finally add some chopped corainder leaves.

Description:
Homemade Cold Coffee
Ingredients

Hot Water - 1/4 cup
Coffee powder - 2 tsp
Sugar - 4 tsp
Ice cubes
Milk - 1 glass
Chocolate syrup

Method:
1. In a bowl add hot water, coffee powder, sugar and let it dissolve.
2. You can use a shaker or blender.
3. In a shaker add ice cubes, milk, dissolved coffee, chocolate syrup and shake it well. Pour the coffee in a glass and drizzle it with chocolate syrup.

Lemon Idiyappam Sevai
Ingredients

Idiyappam
Juice of 2 lemons
Oil - 3 tsp
A piece of Ginger chopped
A few Shallots
Green chilli - 1 cut up
Fresh grated Coconut
Turmeric powder - 1/4 tsp
Salt to taste
Roasted Cashew nuts

For Tempering
Urad dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
A few Curry leaves

Method:
1. Boil the water, turn off the stove and boil idiyappam in it for 3-5 minutes. Add 1 tsp salt.
2. For tempering, heat 3 tsp of oil in a kadai. Add Urad dal, mustard seeds and cumin seeds.
Once mustard starts crackling, add ginger, green chillies, shallots and curry leaves.
3. Strain the cooked idiyappam.
4. Add turmeric powder and lemon juice to the tempering, add the idiyappam little by little and mix it well.
5. Garnish with grated coconut and roasted cashew nuts.

Chicken sandwich
Ingredients

Cooked Chicken - 250 gms
Brown Bread
Onion - 2 chopped
Green Capsicum - 1 chopped
A few cloves of Garlic chopped
Pepper - 2 tsp
Salt to taste
Italian seasoning - 1 tsp
Olive oil - 2 tsp
A few Coriander leaves chopped
Mayonnaise - 1/2 cup

Chicken Pakora
Ingredients

Boneless Chicken - 250 gms
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Salt to taste
Ginger & garlic paste - 1/2 tsp
Onion - 1 thinly sliced
Green chilli - 1 finely chopped
A piece of Ginger finely chopped
A few Coriander leaves chopped
A few Curry leaves chopped
A few Mint leaves chopped
Rice flour - 4 tsp
Besan flour - 4 tbsp
Chicken stock
Oil for frying

Method:
1. To boneless chicken add Turmeric powder, Chilli powder, Salt, Ginger & garlic paste & rub it gently. And pressure cook it for 2 to 3 whistles.
2. Cool the cooked chicken & Shredded it. To this add Onion, Green chilli, Ginger, Coriander leaves, Curry leaves, Mint leaves, Rice flour, Besan flour, Chicken stock & mix it well.
3. Heat the oil, gently drop the chicken mixture & deep fry it.
4. Hot & crispy Chicken Pakora is ready enjoy it.

Andhra Egg curry - Recipe
Ingredients:
Boiled Eggs - 10
Tomato - 3 chopped
Onion - 2 finely chopped
Tamarind puree - 1/2 cup
Water - 1 cup
Oil - 3 tsp
A few cloves of Garlic
Green Chilli - 1 cut up
Salt to taste
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Ginger & garlic paste - 1 tsp

For Tempering
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
A few Curry leaves

Method:
1. Heat oil. Add urad dal, mustard seeds & cumin seeds
2. Once the mustard starts to crackle add onions, green chilis, curry leaves and garlic cloves. Saute till brown
3. Add ginger garlic paste, tomatoes, salt, chili powder, turmeric powder & coriander powder. Mix well.
4. Pour the tamarind puree and a cup of water. Mix well
5. Make small cuts on the boiled eggs and add to the curry. Close and cook for 10 minutes
6. Garnish with coriander leaves
Done!

Chilli Chicken - Recipe
Ingredients: To Marinate
Boneless Chicken -1/2 kg, Ginger & garlic paste - 2 tsp, Juice of 2 lemon, Salt to taste, Egg - 1

To fry the Chicken
Oil for frying, All purpose flour - 1 cup, Corn flour - 1 tbsp

To make sauce
Sesame oil - 1 tbsp, Chopped Garlic - 1 tbsp, Ginger - 1 tsp, Green chilli - 1, Spring onion - 1 bunch, Vinegar - 1 tbsp, Soy sauce - 1 tbsp, Chilli sauce - 1 tbsp, Tomato ketchup - 3 tbsp, Chicken stock - 1 cup

Method:
1. Marinate the boneless chicken with, ginger & garlic paste, lemon juice, salt & mix it. Let the chicken sit it for about 15 minutes.
2. After about 15 minutes add the beaten egg & mix it. Let the chicken sit for another 15 minutes.
3. Pour enough oil for frying. Mix the all purpose flour(maida) & corn flour. Coat the chicken pieces in flour & gently drop in the oil. Keep the fried chicken separately.
4. Now we will prepare sauce for a chilli chicken. In a kadai add sesame oil, garlic, ginger, green chilli, spring onion, vinegar, soy sauce, chilli sauce & tomato ketchup. After a minute add chicken stock. If you feel the stock is watery or thin, add a little corn flour mix it with water & add in to the sauce.
5. Once the sauce thicken add the fried chicken pieces & mix it well. Let the sauce coat the chicken pieces. Add the spring onion stock & mix it. The spring onion stock will give you a little crunch, that's why we add it at end. Your Chilli Chicken is ready to serve.

Beerakaya Pachadi
Ingredients

Ridge gourd (Beerakaya) - 1
Green chilli - 2
Oil - 1 tsp
A few Coriander leaves
Tamarind - 1 piece
A few cloves of Garlic
Cumin seeds - 1 tsp
Salt to taste

For tempering:
Oil - 1 tsp
Chana dal - 1/4 tsp
Cumin seeds - 1/4 tsp
A few Curry leaves
Dry red chilli - 2

Method:
1. Saute the Ridge gourd (Beerakaya), green chilli in a oil. Once the vegetable cooked turn off the stove & cool it.
2. Grind the Cumin seeds, garlic, Tamarind, Coriander leaves, cooked Ridge gourd (Beerakaya), green chilli & salt in to a nice coarse paste.
3. In a small pan temper it with oil, channa dal, cumin seeds, dry red chilli, curry leaves & pour on top of the pachadi.