Sweet Corn Chicken Soup

Ingredients:

Cooked Chicken pieces  ½  cup  OR Chicken Taste Maker 2 pkt

White Pepper Pdr as rqd

Cornflour  2 Tbsp

Sweet Corn 1 Tin

Water 5 cups

Egg 1

Salt

Boil corn in 5 cups of water. Add chopped chicken pieces or chicken taste maker into this. Dissolve the cornflour in a little water and pour it into the chicken. Combine it. When it starts to thicken, slowly add the beaten egg into this and mix it well. Add required amount of salt and white pepper into this.

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Channa Masala

Ingredients:

Channa 1 cup

Onion 3 big

Tomato 1 big

Chilly 2 to 4

Coriander leaves 1 cup

Garam Masala  ½ Tsp

Turmeric pdr ½ Tsp

Cumin seeds ¼Tsp

Coriander pdr 2 Tsp

Water

Salt

Oil

Soak channa overnight and cook it with salt and pinch of turmeric pdr. Grind onion, tomato, green chilly and ¾th of coriander leaves into a fine paste. Grind 2 tbsp of cooked channa well and keep it aside.Heat oil in a pan and add cumin seeds. When it splutters, add grounded onion paste into it and mix well. When oil starts to separate and its void of the raw smell, add turmeric, garam masala and coriander pdr into it and saute it well. Put the cooked channa into it along with the water. Add the grounded channa into it and mix well. Boil it for few min. Finally add the chopped coriander leaves and remove it from fire.

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Ada with Tomato Chutney

For Preparing Ada:
Ingredients:

• Raw rice 1 cup
• Urud dal ¼ cup
• Channa dal ½ cup
• Moong dal ¼ cup
• Fenugreek seeds few
• Curry leaves few
• Saumf ½ Tsp
• Onion 1 big
• Dry chilly 5
• Water
• Ghee
• Salt

Soak rice, urud dal, channa dal, moong dal and fenugreek seeds for 5 to 8 hrs. Clean it and grind it using  dry chilly and little water. Dont grind it into a fine paste. Grind it like idli batter. Keep it aside for 3 to 4 hrs. No need to ferment the batter. Then add salt, chopped onion, curry leaves and fennel seeds. Heat the tawa and pour dosa batter. Spread it and drizzle ghee over it .Cook and serve it hot with chutney or avial. 

For Tomato Chutney:
Ingredients:

• Tomato 2
• Onion 3 small
• Dry chilly 10 (de-seeded)
• Ginger 1 Tbsp
• Oil ½ to ¾ cup
• Sugar 1 pinch
• Salt

Grind the first four ingredients well and saute it in oil. When the oil starts to separate, add salt and sugar to it. Remove it from fire and allow it to cool.

[Recipe Courtesy: Sheeba Sreenath]

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Ethappazham (Ripe Plantain) Halwa

Ingredients:

• Ripe plantain 8
• Cardamom pdr ½ to 1 Tsp
• Sugar 1½ cup
• Water ½ cup
• Ghee 1 cup

Boil water and sugar in a heavy bottom pan and add the chopped ripe plantain. Combine well with sugar and cook it. Mash it with the back of a big spoon. Slowly add ghee into it. Stir and add cardamom pdr into this. Then transfer it into a greased plate or to a tray and spread it evenly using a spoon. Cool it and cut it into desired shape.

[Recipe courtesy: Lekshmi Nair, Magic Oven.]

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Chena Mezhukkupuratti

Ingredients:

• Yam (Chena) 2 cup
• Sliced shallots ¼ cup
• Pepper pdr ½ Tsp
• Coriander pdr 1 Tsp
• Turmeric pdr ½ Tsp
• Garam masala ½ Tsp
• Chilly pdr 1 Tbsp
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Clean and cut the yam into small cubes. Cook it with sliced shallots, curry leaves, salt, turmeric pdr, chilly pdr, coriander pdr, garam masala pdr and water. Remove the lid and make it dry. Heat oil in  a pan and add mustard seeds. When it splutters add little shallots and curry leaves. When it turns light brown, put the cooked yam into this. Saute occationally till it turns dry and crispy. Add pepper pdr into this and remove it from fire.

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