A fresh salad for Lunch

Purple and white cabbage, carrot, jicama , sliced thinly 1 cup, sprouts of baby broccoli few, blue berries half handful, strawberry 3, quartered, honey 1 tbsp., salt a pinch. Combine well and have it for lunch twice a week. The crunchy, fluffy, sweet and sour taste is awesome.

Carrot egg Omlette

 Hen's egg 2, grated carrot 1/2 cup, shallot paste, garlic paste 1/2 tsp. each, salt to taste.
Whisk all the ingredients in a bowl. Heat a pan, brush with ghee, pour the egg mix and prepare the omelette. Kids love this fluffy omelette and we can assure the veggies in kid's meal. Try with different vegetables like grated zucchini, chopped spinach, grated cabbage etc.
Our grandchildren love this omelette. Please try and enjoy!

Red chilli Salmon curry

Salmon cubes 4 lbs., shallots 12, ginger 3 inch and garlic cloves 5, both finely chopped.
Kashmiri chilli powder 3 tbsp., turmeric powder 1/2 tsp., coriander powder 3 tsp., fenugreek powder 1/3 tsp., coconut oil 2 tbsp., salt to taste, gamboge 12 cloves soaked in 2 cups of water, scallion 3 sprigs, chopped. Coconut milk 2 cups.
Heat oil in a wok, drop in onion, garlic and ginger, sauté till tender, add the curry powders, salt and sauté for 30 seconds and the gamboge along with the water, allow to boil and add the fish pieces, one by one, allow to boil and cook. Swirl the wok frequently to mix the contents. Add the coconut milk, allow to bubble, garnish with scallion and serve with hot white rice.

Cabbage and Sweet Pepper with grated coconut

Cabbage large 1,  red sweet peppers 6, onion 2, garlic cloves 10, ginger 2 inch, all finely chopped. Scallion a stalk, chopped.
Grated coconut 2 cups, turmeric powder 1tsp., chilli powder 1 tsp., salt to taste. Squeeze with hand the ingredients and keep aside.
Coconut oil 4 tbsp., curry leaf 2 sprigs, urd dal 2 tbsp., mustard and cumin seeds 1 tsp. each, dry red chili 2, broken into 2 each.
Heat oil in a wok, drop in urd dal, sauté till light brown, drop in mustard and cumin seeds, allow to splutter, drop in red chilli pieces and curry leaves followed by onion, garlic and ginger, sauté till aroma spreads and add cabbage. Sauté till it is tender and add sweet pepper. Combine well, add salt to taste. Add the coconut mix to the veggies, mix well, adjust salt and allow to remain in low flame for two minutes. Garnish with scallion chops. Combine well and serve with hot rice and plain yogurt.

A grand feast for dinner....

 A grand dinner for our abroad friends with some of our delicious Indian dishes.

Dishes of spicy prawn from extreme left to chicken biryani in the extreme right

My daughter invited her friends  of her office team and their families . We were with her in USA for a short stay. She gave me the menu to get ready for the eve. It was a cross section of dishes of South India. Cooking is my passion. I love to treat our loved ones with delicious food. There are spice lovers and non spice friends. So I need to prepare accordingly.
Appetizers were Samosa with mint chutney, Dal vadai, Masala Dosai with coconut chutney and Chicken sausages. We had our snacks outside in our deck. So no photographs. Sorry for that. At 8.30pm we all came inside to have the grand dinner. When they saw the display, started to take photographs. after getting the pictures I thought to share in my blog.
The dishes were
 Appam with Lamb stew and Mint egg.
 Tapioca mix with Fish curry.
 Chicken biryani with Cucumber raita, Mango pickle and Papadum.
Plain rice with Yogurt yam curry, Chicken vindaloo, Cabbage in grated coconut, Plain yogurt and Prawn fry, (both spicy and non spicy)
Kid's dinner was Pizza, Garlic bread and Chicken wings.
To our surprise majority enjoyed the dinner with sharing the recipe. Spice lovers had chicken vindaloo and the spicy prawns. It was a great evening to have them as our guest to taste our food. Thank you all for spending a lovely and beautiful evening with us and Good luck!!!