Ingredients:

Prawns – 1Kg

Onion – 3

Tomato – 2

Ginger Garlic Paste – 1 1/2tablespoon

Red Chilli Powder – 2 tablespoon

Turmeric Powder - pinch

Green Chillies – 2 to 3

Curry Leaves – Handful

Coriander Leaves – Finely chopped

Salt for taste

Oil – Required


Method:

1.Clean, De-vein and wash the Prawns Thoroughly.

2.After Prawns are De-veined, It is necessary to marinate the prawns with seasalt, lemon juice and Turmeric Powder for 5-10 mins and then completely wash it. This process can be followed for all the meat and sea food.Coz it removes dirt, germs and makes the food 100% safe to consume.

3.Heat Oil in a Pan. Add finely chopped Onion, Curry leaves and fry till transparent.

4.Once onion is done, add chopped tomatoes, ginger garlic paste, Green chillies, Red Chilli Powder and Turmeric Powder.

5.Fry till raw smell goes away and oil separates to form a gravy.

6.Now add prawns and fry it for 5 mins.

7.Add required salt and water for the prawns to cook and close with a lid.

8.Once the prawns are done, Garnish with Coriander Leaves.

9.Serve Hot.

Ingredients:

King Fish/Seer Fish/Vanjaram – 1 Kg


For masala paste:

Garlic – 6 to 8

Red Chilli powder – 2tablespoon

Coriander Powder – 1teaspoon

Cumin powder- 1tablespoon

Pepper powder – 2teaspoon

Turmeric Powder – a Pinch

Small Onion – 3 to 4 (Optional)

Ginger garlic paste – ½ teaspoon (Optional)

Lemon Juice – 2teaspoon

Salt for taste.

Oil for shallow frying.


Method:

1. Clean and wash the Fish thoroughly.

2.Grind Garlic along with all the other ingredients given for masala paste.
3.Apply the paste on the fish and refrigerate for 1 to 2 hours for
Marination. (Note: Do not keep it in freezer)

4. Now heat oil in a pan for shallow frying the fish. You can also deep fry.

 

5.Once the oil is hot. Place the fish pieces and fry on both sides and remove once done.
6.Garnish with Onion Slices and Lemon wedges. Serve Hot.

 

Serving:4

Ingredients:

Plaintain Stem/Vazhaithandu - 1 (clean,wash and cut into small cubes)
Water - 5cups
Garlic(finely chopped) - 1pod
Ginger(Finely chopped) - a small piece
Onion(Finely chopped) - 1tablespoon
Spring Onion(Finely chopped) - 1tablespoon
Coriander Leaves(Finely chopped) - 2tablespoon
Vegetable stock cube - 1(dissolve in water)
Cumin/Jeera Powder - 1teaspoon
Corn Flour - 1teaspoon dissolved in 2teaspoons milk or water.
Ajinamoto - a pinch
Pepper for taste
Salt for taste.
Butter - 1tablespoon

Note:If you dont get stock cube u can very well use rasam powder.In that case u can avoid cumin powder coz rasam powder will have cumin flavour.

Method:
1.Heat butter in a sauce pan.Add garlic and ginger and saute for 1min.
2.Add onion and springonions.saute for 2mins.
3.Add Plantain stem and saute for 5mins.
4.Add water and cumin powder bring it to boil.close it with a lid and allow plantain stem to cook.
5.Once plantain stem is half done,add stock cube,required salt and stir it continuously for 2mins.
6.Now add cornflour which is dissolved in water and stir continously till it comes to soup consistency.
7.Finally add a pinch of Ajinamoto and pepper for taste.Garnish with Coriander leaves.
8.Serve either with masala papad,salad,corn flakes or soup stick

Serving:4
Ingredients:

Button Mushrooms - 10 to 12 (clean,wash and dice it however u want)
Water - 5cups
Garlic(finely chopped) - 1pod
Ginger(Finely chopped) - a small piece
Onion(Finely chopped) - 1tablespoon
Spring Onion(Finely chopped) - 1tablespoon
Coriander Leaves(Finely chopped) - 2tablespoon
Vegetable stock cube - 1(dissolve in water)
Cumin/Jeera Powder - 1teaspoon
Corn Flour - 1teaspoon dissolved in 2teaspoons milk or water.
Ajinamoto - a pinch
Pepper for taste
Salt for taste.
Butter - 1tablespoon

Method:

1.Heat butter in a sauce pan.Add garlic and ginger and saute for 1min.
2.Add onion and springonions.saute for 2mins.
3.Add mushrooms and saute for 5mins.
4.Add water and bring it to boil.close it with a lid and allow mushrooms to cook.
5.Once mushrooms are half done,add stock cube,required salt and stir it continuously for 2mins.
6.Now add cornflour which is dissolved in water and stir continously till it comes to soup consistency.
7.Finally add a pinch of Ajinamoto and pepper for taste.Garnish with Coriander leaves.
8.Serve either with masala papad,salad,corn flakes or soup stick

Ingredients:
Ragi - 4tablespoon
Wheat Flour - 2Tablespoon
Idli Dosa Batter – 2Tablespoon or Rice Flour - 2Tblspoon
Onion - 1
Coconut(cut into small pieces) - 1cup
Green Chillies – 2
Curry Leaves – handful
Coriander Leaves – handful
Salt for taste

Method1:

1.Mix all the above ingredients together without lumps.
2.Now heat the paniyaram pan with required oil in each holes.
3.Now add the batter into each holes and wait patiently for it to cook.
4.Remove it once done and serve it hot with chilli or coconut chutney.

Method2:
1.Heat Oil in a Kadai for deep frying.
2.Once the oil gets hot,pour the batter using a ladle into the oil.Cook it in low heat.
3.Wait for it to cook and remove it from oil and serve with chutney.

When I feel tired and drowsy...I would like to have this wonderful and Refreshing drink.
It recharges your energy the next minute u sip.No sugar But Relishing.Try this.Very simple and quick to prepare.

Ingredients:
Apple - 3
Grapes - 2handful(green/black/blue)(ideal ones are the grapes without seeds)
Pomegranate-2
Icecubes - Required

Servings :4

Method:

1.Dice the apple.Wash the grapes thoroughly.Cut and Deseed the pomegranates.
2.Put all the 3 in a juice maker and reduce it to a thick juice.(Note:If you need you can add a cup of water.)
3.Add Ice cubes and serve it in a tall glass.

You can very well do it with other combinations also.