Ingredients
Collard greens – 1 bunch
Sliced Shallot onion – 6 to 7 or medium size onion – 1/2
Green Chilly – 1 chopped as per ur taste
Mustard
Curry leaves
Oil
Shredded coconut – 2 tbsps or egg -1

 Method
1. Wash the leaves well.                        

                                 
2. Remove the mid rib (the hard center vein of the leaf)

3. Fold the leaf into half and roll it and chop the leaves.    

                               
(You can chop it as you like, I prefer this way, it is much easier)
4. Add little oil on the pan, pop mustard , add the sliced 
onions, curry leaves and saute it for a while.

5. Then add the chopped leaves and add enough water
(approximately 1/2 cup) and close it with a lid and
cook till the leaves are tender and well cooked. 

6. Now add salt ,coconut (you can also add a egg instead of
 coconut)and mix everything together and cook it for further
few minutes. You have to mix it in between to avoid any 
bottom burns. Turn off the heat and serve with rice.    

Method
1. Wash and chop the bean sprouts finely and add some water, turmeric salt and cook it well. (it stays cruchy even after cooking, so cook for few mins until the water evaporates)
2. In the mean time cook the potato ,carrot (else microwave it for 5 to 6 mins) mash it and keep ready.
3. Heat little oil in pan add the chopped onion, ginger garlic paste, green chilly and fry until the onion becomes soft.
4. Now add the mashed veggies, cooked bean sprouts add garam masala (if u want it more spicy u can add little red chilly powder) adjust the salt and fry for few mins and switch off the gas.
5. Let the mixture cool for few mins.
6. Make small balls, flat each balls and dip the balls in the maida batter (mix 1 tbsp maida/all purpose flour with water and make the batter to dip the balls)and then roll in the bread crumbs and deep fry in the oil until you get a nice brown color.
Click here to check out the vegetable cutlet.

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Ingredients
Eggs – 4
Mushroom – 6
Potato – 1 small
Red onion – 1 medium
Tomato – 2 medium
Red chilly powder – 1 tsp
Turmeric – 1/4 tsp

To grind
Coconut – 3 tbsps
Ginger garlic paste – 1 tsp
Cardamom – 3
Cloves – 2
Cinnamon – 1 inch
Cashew nuts or almonds – 5 to 6
Cilantro – 1 tbsp
Mint – 8 to 10 leaves

Method
1. Grind all the ingredients “to grind” into a very smooth paste adding little water(I used the kitchen aid coffee grinder).
2. Heat oil in the pan fry the sliced onion until soft add the chopped tomates and fry till it mashed well and oil seperates.
3. Now add red chilly, turmeric powders, ground masala fry for 3 to 4 mins.
4. Add the mushroom and pototo pieces, add two cups of water add salt and cover it with a lid and cook for 8 to 10 mins.
5. In the mean time boil the eggs for 10mins, remove the shells and make some slits over the egg and keep it ready.
6. Once the curry starts to thicken add the eggs and chopped cilantro mixed it once and cook for further few mins.
7. Now the delicious curry is ready to go.

Method
1. Wash and cook the rice seperately with 2 cups of water. Spread in on a tray and let it cool.
2. Heat little ghee or oil in pan, add the cumin, cashew nuts, green chilly fry it for a min. Add turmeric, chilly powder and then the grated carrot.
3. Once the carrot is done add garam masala and cilantro.
4. Finally add the cooked and cooled rice adjust the salt , add lemon juice, mix it gently and serve with raita.

Ingredients
Potato, Cauliflower, Green beans, Carrot – 2 cups cubed
Onion – 1/2 sliced
Tomato Paste – 11/2 tsp or tomato – 1 (if using tomato, put it in hot water for 5 mins remove the skin and extract the juice)
Red chilly powder – 1tsp
Corriander powder- 11/2 tsp
Pepper powder- 1/8 tsp
Cumin – 1/4 tsp
Fennel- 1/4 tsp
Coconut milk – 1/2 cup

To grind
Coconut – 3 tbsps
Green Chilly – 2
Khus Khus – 1/4 tsp
Garlic pods – 2
Cashew nuts – 5 to 6
Shallot Onion – 3
Cilantro – 3 tbsps chopped
Grind all the above into a smooth paste.

Method
1. Heat little oil and pop cumin and fennel. Add the sliced onion and fry until soft. Cook the vegetable seperately and keep it ready.
2. Add the ground paste, chilly, corriander and pepper powders and fry for 3 mins add the cooked vegetable and cook for about 10mins.
3. Add the coconut milk & tomato juice and cook until oil comes out from the gravy.
Goes very well with Pulav, Chapathi, Poori and Idly.

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Method
1. Wash and chop the leaves.
2. Grind green chilly, cumin, garlic, coconut into a coarse paste.
3. Heat little oil and pop mustard, add the sliced onion fry for a minute. Add chopped leaves and fry for 2 to 3 mins. Add the ground paste , salt and sprinkle little water and cover it with a lid and cook for few more mins.
4. Open the lid and fry until all the water evaporates and the leaves cooked well. Serve with white rice as a side dish.

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Method
1. Combine rice flour and urad dal flour , add salt, cumin seeds and mix it together.
2. Add the melted butter and oil, add water little by little and make a soft (not so watery, ).
3. Take a small lemon size dough and use your index and thumb fingers and sprial in circular motion. (like sprial rope) (It may be little hard, but after two or three murukku it would be easy. An exercise to your hand). Make this murukku on paper towel.
4. Heat enough oil for deep frying in a frying pan (medium heat). Place carefullly the murukku in the oil and deep fry both the sides and enjoy.

Storage: Can keep this for more than 15 days. Taste so better than any other murukku made by murukku press.

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Ingredients

Seasoning
Mustard
Cumin – 1/4 tsp
Fenu greek / Vendayam – 1/4 tsp

Method
1. Wash and wipe the okra with paper towel and cut into 11/2 inch pieces.
2. Heat little oil and fry the okra pieces and keep it aside.
3. Heat little more oil, pop mustard, cumin, fenu greek. Add the sliced onion and saute until the becomes soft.
4. Add the chopped tomato and cook until the tomato is done.
5. Add the sambar powder and fry until oil seperates out from the masala. Add the tamarind juice and a cup of water and bring it to boil.
5. Once the raw smell goes off from the kulambu and gets little thicker add the coconut milk. (if using grated coconut grind it into a smooth paste and add it ). Add water if necessary. Cover it with a lid and cook for further few minutes.
6. Finally add the fried okra and salt and cook until the veggie is done. (oil starts to come out from the kulambu) .Garnish with cilantro and serve with white rice.

Note: Take coconut milk from fresh grated coconut and try this kulambu. Makes 3 to 4 servings.

Ingredients
Butter – 1/4 cup
Vegetable shortening – 2 tbsps or olive oil – 2 tbsps
Corn flour (Masa Harina) – 1/2 cup
Water – 4 to 5 tbsps

Corn meal – 3 tbsps (looks like sooji/rava)
Corn Kernels – 3 tbsps canned or frozen
Sugar – 1/4 cup
Whipping Cream – 3 tbsps
Baking Powder – 1/4 tsp
Salt a pinch

Method
1. Mix butter and shortening together in mixing bowl and mix until creamy.
2. Add corn flour little by little and mix thoroughly. Add water and make like a cookie dough. Add the corn kernels.
3. In another bowl add corn meal, whipping cream, sugar, baking powder, salt and mix well.
4. Combine this two mixtures together and mix until well blended.
5. Pre heat the oven to 350 degrees.
6. Grease the baking pan with butter or oil , pour the mixture cover it with a aluminium foil and bake for about 25 to 30 mins.
7. Remove it from oven and cool it and serve as a dessert, or with breakfast, lunch or dinner. Makes 2 to 3 servings.

Recipe Source: Recipezaar
 

Ingredients
Parota – 4 (make into small pieces)
Chopped Onion – 1 medium size
Chopped Tomato – 1
Slited Green Chilly – 2 or 3
Ginger garlic paste – 1 tsp
Red Chilly powder – 1/4 tsp
Pepper powder – 1/4 tsp
Turmeric – 1/4 tsp
Egg – 2
Curry leaves few
Chopped cilantro to garnish

Method
1. Heat little oil , add the curry leaves, chopped onion, green chilly, ginger garlic paste and saute until the onion becomes soft.
2. Add the chopped tomato and fry for few mins, add chilly powder, turmeric, pepper powder and mix everything together.
3. Now add the eggs and cook it well and make it like scrambled egg. (you can also make scrambled eggs seperately and add at this point, this may reduce the eggy smell).
4. Finally add the parota pieces, adjust salt . Garnish with cilantro and serve with Salna (Spicy curry).

Click here to see how to make parota