Mushroom Thoren

Mushrooms are a good source of Vitamin B. It has no cholesterol and is virtually fat free. More information can be got from this site http://www.organicfood.com.au/Content_Common/pg-mushrooms-nutrition.seo

Ingredients:

1. 500 gms White button mushrooms finely chopped
2. 3 shallots sliced
3. 3 green chillies finely chopped
4. 1/4 cup Grated fresh coconut or dessicated coconut
5. 2 garlic cloves finely chopped
6. 1 tsp turmeric powder
7. 1 tsp cumin powder
8. A few curry leaves (optional)
9. 1 tblsp. oil for sauteing
10. 1/2 tsp. mustard
11. Salt as per taste

Method:

• Heat oil in a frying pan.
• Splutter the mustard seeds in it.
• Saute the onion until slightly brown.
• Add curry leaves.
• Add the chopped mushrooms, chillies and garlic and let it cook until all the water has evaporated. (If using dessicated coconut add it to the mushrooms before all water is evaporated along with the turmeric and cumin powder).
• Fresh grated coconut may be added after the water is evaporated along with the cumin and turmeric powders and mix.
• Cover and cook on a low fire until done.
• Serve it with rice.

Peanut and Cucumber Salad

Ingredients:

1. 1 medium sized cucumber finely chopped
2. 1 green chilli finely chopped
3. 3 tablespoons coarsely crushed roasted peanuts
4. 1 tsp. black mustard seeds
5. 1 tblsp. chopped coriander leaves
6. 1 1/2 tblsp. oil
7. salt to taste
8. 1/4 tsp. sugar

Method:

• Mix the cucumber, chillies and coriander leaves.
• Heat oil in a pan and splutter the mustard seeds.
• Add this over the mixed mixture.
• Put salt and sugar before serving.

Egg Chettinad

Eggs contribute significantly towards a healthy diet. They are protein rich. Visit this link www.nutritionandeggs.co.uk/eggs_nutrition/nutrition1.html for further information.

Ingredients:

1. 4 hardboiled eggs, shelled
2. 3 tsp. coriander powder
3. 1 1/2 tsp. chilli powder
4. 1 tsp. fennel seeds
5. 1 tsp. cumin seeds
6. 1/2 tsp. turmeric powder
7. 1/2 inch ginger
8. 2 big garlic cloves
9. 200 ml coconut milk
10. 2 tablespoon oil
11. 200 gms finely chopped tomatoes
12. 200 gms finely chopped onions
13. 2 inch cinnamon stick
14. 1/2 tsp. fennel seeds
15. 2 tblsp. oil
16. juice of 1/2 lime
17. salt to taste
18. 2 tblsp. warm water
19. 3 cups warm water

Method:

• Cut the eggs into half lengthwise and set aside
• Mix coriander powder, ginger, garlic, chilli powder, cumin seeds, turmeric powder and fennel seeds with 2 tblsp. warm water and put these into the blender and puree to a thick paste.
• Heat the oil in a heavy bottomed pan or kadai and fry the fenugreek seeds, fennel seeds and cinnamon for about 8 seconds. Add the onions and fry until lightly coloured.
• Add the ground paste and saute until the oil starts bubbling out of this paste. A few drops of water can be added if the mixture sticks to the bottoms of the pot.
• Add the chopped tomatoes and saute for a few more minutes.
• Add 3 cups warm water with salt to taste and let it simmer for 15 minutes. Keep it covered and it will make a smooth paste.
• Add the coconut milk and bring it to boil.
• Add lime juice and you can adjust the salt if necessary.
• Slowly put in the eggs with the sunny side up.
• Serve with bread, rotis or rice.