Pudina Rice

Ingredients:

1 bunch pudina leaves
3 green chillies, chopped
1 onion, finely chopped
1 tsp ginger garlic paste
2 tbsp urad dal
1/2 tsp mustard seeds
1 cup cooked rice
Salt
Curry leaves

Method:

Saute pudina and urad dal separately and  grind together with little water.
Pour oil in kadai and add mustard seeds and curry leaves. Then add onion, saute for few minutes and add ginger garlic paste.
Later add green chillies. Saute for 2 minutes and add pudina paste, add some salt and saute nicely, until water evaporates.
Now add cooked rice and mix properly.
Serve hot with raita....

Crab Rasam

Ingredients:

5 crabs, cleaned and cut into pieces
1/2 inch cinnamon
2 cloves
1/2 tsp saunf
2 green chillies, chopped
1 tbsp ginger garlic paste
1 cup onions, chopped
1/2 cup tomatoes, chopped
1 tsp turmeric powder
1 tbsp wheat flour
1 tbsp pepper powder
Salt
Few drops of lemon juice
Curry leaves and Coriander leaves

Method:

Pour oil in kadai. Add Cinnamon, saunf and cloves, fry and then add green chillies. Saute for 1 min and then add chopped onions, fry for few minutes and add ginger garlic paste.
Add few curry leaves abd chopped tomatoes.
Then Turmeric powder and crabs. Mix properly and close it for 2 mins.
Later add pepper powder, salt and water. Sprinkle some wheat flour to become thick.
let it cook for few minutes...and then add lemon juice.
Garnish with coriander leaves and serve hot with rice.....

Crispy Prawns

Ingredients:

1 cup, Prawns
1 tbsp Maida
1 tbsp Rice flour
1 tbsp Corn flour
1 tsp Ginger garlic paste
1 tsp Pepper powder
1/2 tsp Chilli powder
Salt
Oil for frying


Method:
Mix all ingredients and marinate for 30 mins.
Then deep fry in oil and serve hot with sauce...

You can add egg too...Same recipe can be used in pizza....

Egg Curry

Ingrediants:

5 eggs hard boiled, chopped into cubes
3 tsp coriander powder
1tsp jeera powder
1 tsp saunf powder
2 tsp chilli powder
1 tsp ginger garlic paste
1/2 tsp methi seeds
1/2 tsp saunf
small piece of cinnamon stick
3 onions, paste
2 tomatoes, paste
1 cup coconut milk
1 tsp lemon juice
chopped coriander for garnishing
salt to taste

Method:
Boil eggs and chop into cubes.
Prepare spice paste using coriander powder, saunf powder, chilli powder, jeera powder, ginger garlic paste with water.
Heat oil in kadai and add methi, saunf and cinnamon. Then add onion paste, cook until golden brown.
Add spice paste and little water, cook for 5 mins.
Then add tomato paste, stir in for 3 mins and pour somemore water. Let it boil for 15 mins.
Add coconut milk and cook for 1 min.
Then add lemon juice and chopped eggs....Garnish with coriander leaves or pudina leaves.
Serve hot with rice.....

Avarakai Curry

Ingredients:
1 cup chopped Avarakai / Broad beans
2 onions, finely chopped
3 tomatoes, finely chopped
1 tsp ginger garlic paste
1 1/2 tbsp chilli coriander powder
a pinch of turmeric powder
Salt to taste
Oil(add more quantity compared to other curry)

Method:

Add oil in kadai and add finely chopped onions. Saute nicely and add ginger garlic paste.
Later add tomatoes and saute for few minutes or until tomatoes get mashed. Then add broad beans, chilli coriander powder, turmeric powder and salt.
Add some water and cook for 10 minutes or until oil separates from the curry.

Garnish with curry leaves and serve hot with chapathi or rice.