Vegetable Pulav

Ingredients:

Basmati rice: 4 cups
Water: 7 1/2 cups
Frozen vegetables: 2 1/2 cup (i used carrot, beans, peas & sweet corn)
Cinnammon: 1-2 big
Cardamom: 3-4 pcs
Clove: 4-5 pieces
Pepper corns: 6-8 nos
Bay Leaf: 2-3 nos
Butter: 100 gm
Cashews: 3-4 tbsp
Raisins: 3-4 tbsp
Coriander Leaves: 1 tbsp
Lemon juice: 1 tablespoon
Salt: to taste

Method:

Wash the rice, drain and keep it aside. Heat butter in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add the rice and sauté for 3-4 minutes, pour water. Then add frozen vegetables, salt, lemon juice, coriander leaves, cashew nut and raisins. lower the flame. Cover & cook until the rice is cooked & water is completely absorbed. Serve hot.

Healthy Chicken fry - without oil

Ingredients:
Chicken: 6-7 pcs
Paprika powder: 1/2 tbsp
Ginger powder: 11/2 tsp
Garlic powder: 11/2 tsp
Corn flour: 11/2 tbsp
Salt: 1/4 tsp
Lemon juice: 1 tbsp

Method:
Cut and clean chicken. Combine all the powders with lemon juice and apply marinade on the chicken pieces. Reserve in refrigerator for 1 hour. Heat a non stick pan and fry chicken pieces in low flame for 10-15 minutes. Cover it with tight lid. Remove lid and fry another 5-10 minutes. Serve hot

Ambazhanga (Hog Plum) Curry

Ingredients:

Ambazhanga/Hog plum: 5-6 pcs
Coconut grated: 3/4 cup
Green chilli: 1-2
Garlic chopped: 1 pc
Turmeric powder: 1/2 tsp
Chilli powder: 1 1/2 tsp
Mustard seeds: 1/2 tsp
Fenugreek seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Red chilli flakes: 1-2 pcs
Curry leaves: few
Water: 1 cup
Salt: 1 tsp
Oil

Method:
Cook ambazhanga with water, greenchilli, turmeric powder, chilli powder and salt . Grind coconut along with cumin seeds, garlic to a smooth paste. Pour the grinded coconut to the cooked curry. Lower the flame. Allow it to boil. cook for another 5-6 minutes. Remove from fire. Heat oil in another pan, splutter mustard seeds and fenugreek seeds, add red chilli flakes and curry leaves. Pour this seasoning over the curry. Serve hot with Rice

Fish Molee

Ingredients:
Karimeen : 1/2 kg (use tilapia, kingfish or pearlspot)
Onion chopped: 2

Green chillies: 3-4
Tomato sliced: 1
Ginger chopped: 1/2 tbsp
Garlic chopped: 1/2 tbsp
Pepper powder: 1/2 tbsp
Turmeric powd: 1/4 tsp
Cardamom: 2-3 pcs
Cloves: 2-3 pcs
Cinnamon: 1 stick
Thick coconut milk: 1/2 cup
Thin coconut milk: 1
Curry leaves: few
Oil
Salt: to taste

To marinate:
Pepper powder: 1tsp
Vinegar: 1/4 tsp
Salt

Method:
Marinate the fish pieces with pepper powder, vinegar and salt, refrigerate for 1 hour. Heat oil in a pan, shallow fry till half done and keep it aside. Crush the ginger and garlic. In the same pan, add the remaining oil and add cardamom, cinnamon, cloves, saute for 1-2 minutes. Add ginger, garlic, greenchilli, onion and salt. Cook till the onions become translucent and oil starts separating. To this add the pepper powder and turmeric powder. saute for 2-3 minutes, add thin coconut milk, lower the flame and allow it to boil. cover with lid. Add fish pieces. add tomatoes. Then add the thick coconut milk and leave it on low fire till it starts to boil. Remove from fire. Pour 1/4 tsp vinegar over the curry. Serve hot with bread, palappam or roti.