Pori Urundai/ Puffed Rice Ball

                                                                         

Ingredients:

• Jaggery - 1/2 cup
• Water - little
• Ghee - 2 tsp
• Pori -  3 cups

Method 

•  Dry roast the pori in kadai for 2 minutes.

• Take the jagerry in a pan and add a little amount of water to it. Boil till they dissolve. 

• Boil the syrup till its become frothy and thick. Keep the flame low. 

• To check the consistency, pour a dash of syrup in a plate of water. Check if the syrup stays in a solid state without dissolving. This is the correct stage to switch off the flame.

• Add the puffed rice and ghee to the pan and mix it well. The mixing should be done very quickly.

• Apply some ghee on your palm; take a small amount of the warm mixture and make it into balls (tight).

       
Pepper Chicken

Ingredients:

• Oil - 2 tbsp
• Whole garam masala - Little
• Cumin - 1tsp
• Onions - 2 (finely chopped)
• Ginger and garlic paste - 1 tbsp
• Tomatoes - 1 (finely chopped)
• Cumin powder - 1/2 tsp
• Chilly powder - 1tsp
• Coriander powder - 1 tsp
• Tumeric powder - 1/2 tsp
• Green chillies - 1
• Curry leaves - few
• Freshly grounded pepper - 2 tsp
• Salt - as required
• Coriander leaves - few
• Chicken - 500gm
• Lemon - few drops

Method:

• Heat oil in a pan; add the whole garam masala, cumin seeds, curry leaves and finely chopped green chillies; fry well. 

• Then add the finely chopped onions and saute well.

• Once the onions get translucent, add the ginger and garlic paste; fry well until its raw smell leaves. 

                                                 

• Add the finely chopped tomatoes, salt and turmeric powder; fry well. 

                                               

• Then add all the dry powders (cumin powder, coriander powder, chilly powder); fry well.

                                     

• Add the chicken pieces and toss well; close with a lid. 

                                         

• Once its done add the freshly grounded pepper, coriander leaves and curry leaves and mix well.

                             

• Switch off the flame. The pepper chicken is ready to be served. It goes well with Sambar, Rasam or Chapathi/ Paratha.

                             

Pomegranate-Orange Salad

Ingredients

• Pomegranate - 1 large
• Orange - two
• Almond - 6
• Pistachios - 6-7
• Peanut - 12
• Pepper powder - 2 tsp
• Lemon zest 
• Orange zest 
• Lemon juice of one Lemon
• Salt as needed
• Parsley leaves 
• Rosemary
• Mixed herbs
• Olive oil 1 tsp

Method

1. In a bowl mix lemon juice with lemon zest, orange zest, pepper powder, salt, olive oil for dressing.
2. In a plate add pomegranate kernels and oranges.
3. Cut almonds, pistachios.
4. Add almond, pistachios, peanuts to it.
5. Then, add prepared zest dressing.
6. Mix well.
7. Sprinkle some parsley, rosemary and mixed herbs on top.
8. Enjoy!

Boiled Egg Salad

Ingredients

• Large eggs - 2
• Garlic sauce - 2 tbsp
• White vinegar - 1 tsp
• Mustard - 1 tsp
• Paprika powder - 1/4 tsp
• Tomatoes - 1
• Cucumber - 1
• Salt as required
• Bread sticks - 6
• Mixed herbs for seasoning

Method

1. Boil eggs for 10 mins, slice into two.
2. Mix garlic sauce with mustard and vinegar.
3. Chop cucumber and tomatoes.
4. In a plate, place cucumber, tomaotoes.
5. Top it with boiled eggs.
6. Spread garlic sauce mixture on them.
7. Add pinch of paprika powder on top.
8. Season with mixed herbs.
9. Serve with bread sticks.

SriLankan Fried Egg Curry

Ingredients

• Eggs boiled - 3
• Onion - 2 (finely chopped)
• Red chillies (dried) - 4
• Curry leaves few
• Ginger garlic paste - 1 tbsp
• Tomatoes - 2
• Oil - 2 tbsp
• Salt as needed 
• Sri Lankan Curry powder - 2 tsp
• Fennel powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1 tsp
• Coriander leaves few

Ingredients for Srilankan curry powder:

1. 2 tsp coriander seeds.
2. 1 tbsp cumin seeds.
3. 1 tbsp fennel seeds.
4. 1 tsp fenugreek seeds.
5. 1 small cinnamon stick, broken into small pieces.
6. 6 cardamom pods.
7. 6 cloves.
8. 6 dried curry leaves.
9. 4-5 dried pandarus leaves

Grind together everything and use as required.

Method  

1. Take a shallow thick bottomed pan and heat oil in the pan.
2. Shallow fry the eggs in the pan so that they are golden brown from outside and the skin turns crispy (pierce them before shallow frying so that they'll not burst)
   

   

   
   

   
3. In the same pan add mustard seeds, curry leaves and whole red chillies broken into few pieces.
4. Add chopped onions and lightly fry them.
   

   
5. Add all spice powders, red chilli powder, Sri Lankan curry powder, turmeric powder, fennel powder and salt to the pan and cook everything for 1 minute.
6. Now add chopped tomatoes and cook everything so that tomatoes are well cooked and pulpy.
   

   

   
   

   
7. Add coconut milk and stir well. Bring the mixture to a rolling boil and add fried eggs to the curry. Add water if you think curry is too thick for your personal preference.
8. Reduce the heat and cook for 2-3 more minutes.
   

   

   
   

   
9. Serve it in a dish and garnish with fresh finely chopped coriander leaves.
   

   
10. Sri Lankan Egg curry goes best with Rice, appams and iddyappams or Sri Lankan string hoppers.
    

    

Chocolate Mousse

Ingredients

• Oreo - 10-12 biscuits
• Butter - 2 tbsp
• Dark chocolate - 1 cup
• Whipping cream - 1/3 + 1 cup
• Vanilla essence - 1 tsp
• Powdered sugar - 1/4 cup

Method

1. Crush Oreo pieces well.
   
   
   
   
2. Melt butter and mix with the crushed Oreo.
3. Take a cake mould and grease it with butter.
4. Spread crushed Oreo into the mould evenly.
5. Cover and refrigerate for 30 mins.
   
6. Meanwhile, take a cup of dark chocolate and add 1/3 cup of whipping cream in it.
7. Double boil or microwave and melt the chocolate.
   
   
   
   
8. Let it cool.
9. In a separate bowl take a cup of whipping cream and whip until stiff peaks form.
10. Add powdered sugar to it.
11. Mix well.
12. Now add chocolate mixture with whipped cream.
    
    
    
    
    
    
    
13. Mix all together.
14. After 30 mins take Oreo crust out of refrigerator and spread the whipped cream chocolate mixture on top of it evenly.
15. Cover the mould and refrigerate for minimum 4 hours or overnight.
    
    
    
16. Decorate and serve.
    

Frango Churascco

(Spicy Chargrilled Chicken)

Ingredients

1. Chicken thighs - 2
2. Lemon - 1
3. Red chillies - 4
4. Ginger - 1 inch
5. Garlic - 4 fat cloves 
6. Olive oil - 2 tsp
7. Paprika powder - 1 tsp

METHOD

1. Peel and grind ginger garlic and red chillies together. 
2. Add it to a bowl with oil, paprika powder, lemon zest and juice.
3. Mix all together.
4. Add chicken, massage and marinade with the above made paste, cover and keep in refrigerator over night or atleast 2 hours.
5. Preheat oven.
6. Before placing chicken in grill, cook on stove top along with chillies and lemon using pan until it's crispy.
7. Now place inside oven uncovered for 35 to 40 minutes in high flame.
8. Once it's done dress it with lemon and chillies.
9. Serve with yoghurt and coriander leaves.

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Burnt Garlic Fried Rice

Ingredients:

• Oil - 2tbs
• Garlic- 20 cloves (finely chopped)
• Ginger - small piece 
• Cooked basmathi rice -1cup
• Salt - as required
• Colour Capsicum - 1/2 cup
• Spring onion - 1bunch
• White pepper powder- 1/2 tsp
• Soya sauce - few drops
• Red chilly paste - 2 tsp
• Sugar - 1 tsp

Method:

• Heat oil in pan, add finely chopped garlic and ginger ; fry till its turn golden brown colour.

                                         

• Add the chopped capsicum, red chilly paste, pepper powder, sugar and fry, but the ensure that the capsicum retains it crunchiness.

                                           

• Add the cooked basmati rice and toss well and garnish with the spring onions.