Semia-Semolina kheer (semia-rava payasam)

Semiya 2 cups, semolina (fried) 2 tblspn,sugar 11/2 cups, milk 11/2 litres, ghee 1/3 cup,
cashew nut splits and raisins 1 tbsp. each, cardamom powder 11/2 tspn.
Heat ghee in wok. Fry cashewnuts and raisins seperately and keep aside. Fry semolina
in the wok till golden brown, add semolina , half the quantity milk , stir well and cook.
Pour milk inorder , not to allow the mix get thickened. When cooked , add sugar, stir,
add balance milk and remove from flame in a kheer consistency. Add cardamom powder,
mix well, garnish with fried nuts and raisins.
According to personal taste sugar and ghee can be adjusted.

Raita for all ages(carrot in yogurt)

Grated carrot 2 cups,
Fat free yogurt 11/2 cups
Salt to taste
Combine all ingredients and have it before main meal or have it as in between meal.

According to individual taste go for onion,green chilly and curry leaf along with this raita.

Pea rice

Green and white peas 1 cup,soak overnight ,cook in a pressure cooker and keep aside.
Basmathi or sonamasuri rice 2 cups ,cook rice in 4 cups water,keep aside.
Grated coconut 1 cup,crushed red chilly 2 tspn,mint leaves chopped 2 tblspn,lemon juice
2 tblspn,salt to taste,ghee 1 tblspn
Heat ghee in a wok,add crushed chilly,mint leaves,stir well,add grated coconut,lemon juice,
cooked peas,salt ,combine well,add rice,mix thoroughly,remove to serving bowl,serve with
salad,pappad and pickles.This dish is rich in protien.

Chickpea mint stew

Chickpea 2 cup ,soak overnight and cook in a pressure cooker.
Onion sliced 1 cup
Ginger garlic paste 1 tablespoon
Mint leaves chopped 1/3 cup
Lemon juice 1 tablespoon
Coconut milk 1 cup, salt to taste
Masala -chilly powder 1 tsp., pepper powder 1/2 tsp., coriander powder 1 tsp.,
               turmeric powder 1/3 tsp., garam masala 1/2 tsp., soak masala in lemon juice
and keep aside.
Cooking oil 1 tablespoon, dried chilly 2
Heat oil in a shallow pan, add dried chilly and fry. Simmer flame, add masala mix ,stir
to get rid raw texture, add cooked chickpeas, salt and let it boil. Add coconut milk ,mix
well, remove from flame, garnish with little mint leaves.

Coconut chutney

Grated coconut 2 cups
Shallots sliced 4
Fried channa 2 tspns
Chilly powder 1 tspn
Cooking oil 2 tspn,mustard seeds 1/4 tspn,dreid chilly 1,curry leaf 1 sprig,salt to taste
Grind the first four ingredients together in a coarse texture and add salt.Heat oil in a pan,
drop in mustard seeds and
dried chilly.Simmer flame,wait till seeds pop completely,add curry leaf and coconut mixture
stir for 30 secs and remove from flame.This chutney goes well with dosai,idli and urd dal vada.

Cucumber in sauces

Salad cucumber sliced 2 cups
Soy sauce 2 tspns
Chilly sauce 2 tspns
Tomato sauce 4 tspns
Salt to taste
Combine all ingredients.Keep for half an hr before use.

Salmon Biriyani

Salmon cleaned and cut into pieces 1 kg
Basmathi rice 4 cups,cook the rice in 8 cups water, along with a cardamom,1tspn ghee and salt to taste.keep it aside.
Onion sliced 1 cup,ginger chopped 1 tblspn,garlic chopped 1 tblspn,green chilly 2,sliced,
Cinnamon stick 2 inch,clove 4,star anise 1,pepper corns 12,fennel seed 2 tspn,mace a little
Fish masala 2 tspn
Cooking oil,cilantro,mint,salt as required
For marinade

Chilly powder 1 tspn,pepper powder 1/2 tspn,coriander powder 1 tspn,turmeric powder 1/2 tspn
Fenufgreek powder 1/4 tspn,lemon juice 2 tblspn,salt to taste
Marinate fish pieces and refrigerate for 2 hrs.Shallow fry fish and keep aside.
Heat a wok ,add 2 tblspn oil,fry spices till aroma comes.Add onion,ginger,garlic,green chilly,saute well,add tomato,cilantro
and mint and saute well till cooked,add green peas combine well.Add fish masala ,salt,mix rice and garnish with fish pieces and cilantro.