Pork ribs

For the marinade:

Ginger
Garlic
Red chillies
Green chillies
Honey
Vinegar
Coriander leaves
Soy sauce
BBQ sauce
Turmeric powder
Cinnamon stick
Salt to taste

Grind the above to a fine paste n marinate the ribs overnight.

BBQ or grill n serve.

Seyal Maani - leftover chapathi

Cut up leftover chapathis in squares.

Chop Onion, garlic, green chillies, coriander leave, tomatoes.

Heat oil, add mustard seeds, curry leaves, garlic, fry till raw smell goes, add onions n green chilli, fry till soft, add tomatoes n fry till puree.

Add 1/4 cup water n bring to boil, salt to taste.

Add chopped up chapathi and stir, garnish with coriander leaves.

Tenu pasta...

Boil pasta in olive oil and salt. Keep aside. Make a paste with tomatoes garlic and Italian herbs. In a pan add olive oil chopped garlic fry till brown. Some onions fry .add the paste u made.. salt a pinch of sugar... give a good boil. Add mince or chicken  or vegies preferably mushrooms. . Boil and add the cooked pasta or spaghetti.

Madhu prawn gasi...

Medium sized prawns(30-40)marinate with half tsp chilli powder, haldi nd salt.take 1tbsp coconut oil add kadi patta nd prawns nd fry fr abt 2 mins.remove n keep aside.

For masala:grind kashmiri chillies5,3 onions, ginger half inch, garlic 4-5, 1/2 tsp jeera,tamarind. Grind to a fine paste wth little water......

Take pan add 2tbsp coconut oil add masala nd fry well fr abt 15-20 min. Add prawns. Add 2 cups coconut milk,salt nd a pinch of sugar.

Vermicelli breakfast NOT Bob's noori

Soak pre roasted vermicelli in boiling water for ten mins and drain.
heat oil in dekchi and add mustard seeds, urdu, curry leaves, green chilly and onion, fry a little.
Add the vermicelli and salt and coconut and stir.

Sweet banana thalipith.

Method:  ripe banana jaggery per your taste.  Mix them with your hand.  In a tawa roast quarter cup besan  wheat flour and soji separately.   Add the to the mixture along with one tbs rice nd corn flour.   Kesar with little milk crushed nuts and a sprinkle of design ghee.  Mix all these.  Take a plastic and one ball of mixture with the help of little water sprinkled on plastic form the shape and fry on slow flame by of course sprinkling the design ghee on both the sides while frying.  This might look as if too much work children will love this.  Also while mixing add coconut. 

Madhu Vermicelli payasa:

Vermicelli payasa:

.

100 gms vermicelli, 10-15 cashew nd raisins, 1 tbsp ghee, sugar as per taste, crushed cardamom.

FRy dry fruits keep aside.same ghee fry vermicelli. Add milk nd sugar nd boil fr sometime. Garnish wth fry fruits.

Tenu stuffed Bhindi

Half kg lady finger.

Roast 2tbsp cor seeds,1tsp jeera,6-7 red chillies, groundnuts 3-4tbsp,3-4rbsp coconut.grind with haldi,hing(1/4 tsp) salt nd little tamarind.

Cut off stalk nd cut lenghtwise slits in bhendi( do nt split) apply salt nd keep aside.

Stuff bendi wth d mixture. Coat it wth Bengal gram powder.nd shallow fry on slow flame. Sprinkle chat masala .

Kinni Rava idli

2 cups (approx 100ml cup) rawa. Roast it lightly and keep aside to cool

2 med onions, finely chopped

15-20 cashews chopped

Small bunch coriander leaves finely chopped

2 small katoris sour curd

Heat Approx 2tblsp oil.

Add

1.5tsp each of mustard, urad dal, channa dal, finely chopped curry leaves and finely chopped green chillis Add onion and sautee till transparent Add cashew and fry till light brown Add the above to the rawa along with coriander leaves, curd and salt (to taste).

Mix well, pour into idli maker and viola its ready!!

You can add finely chopped ginger too

To make it look pretty you can first place some finely grated carrot and/or green peas in each of the idli maker and pour the batter on top of it