AROMA OF AGAPE

Ingredients 1. 5 sausage rings cut into bite sized pieces 2. 1 Red Onions sliced thin 3. ginger garlic paste 5 garlic pods and 2 inches ginger 4. 4-5) green chillies (the sausages were spicy so just enough for the rice) In a food processor chop the ginger,garlic and green chilies 5. 2 juicy tomatoes diced fine 6. 2 cups of mint and coriander leaves chopped 7. 2 cups Basmati rice (Rice:Water 1 : 1 1/2) 8. 1 tsp each of chilly powder, cumin powder and coriander powder 9. 2 tbsp yogurt 10. seasonings, cumin, cinnamon, cloves (3), saunf, bay leaves, curry leaves 11. 2 tsp oil 12. salt to taste Method 1. In the pressure cooker or a pan which is big enough to hold the rice, pour the oil and ghee and when it is hot add all the seasonings and saute. 2. In a separate pan add about 3 cups of water and bring it to a boil 3. Add the onions and fry till they are brown. 4. Add the ginger, garlic,green chillies mince and fry them well. 5. Add the mint and coriander leaves and saute ti

INGREDIENTS Coconut milk- 3 cups Jaggery- 1/4th kg Rice flour- 1/4 cup dry ginger powder- 1/2tsp cardamom powder- 1/4 tsp cumin powder- 1/4 tsp Ellu (optional)- 1/4tsp METHOD Melt jaggery in 1/2 cup of water, filter and keep aside. Take coconut milk in a pan and bring to a boil on low flame ( stir continuously) Add jaggery syrup to the milk Dissolve the rice flour in water and add to the milk Add the powdered spices Put in the cross made of the blessed Palm leaf. Serve with pesaha appam

INGREDIENTS Rice flour- 2 1/2 cups Urad dhal- 1/4 cup( soaked for 3-4 hours) Coconut-1 cup Shallots- 5 -6 Garlic- 2 cloves Cumin-1/4th tsp Salt Water METHOD Grind soaked urad dhal to a fine fluffy paste. Grind shallots and garlic to a fine paste. Grind coconut and cumin seeds to a course consistency. Mix the all  the ground ingredients with the rice flour along with salt. Mix with water to form a thick batter( slightly less thicker than that of idli batter) Keep the batter for 3 hours pour the batter into a plate  Make a cross with the palm sunday palm leaf and place in the middle. Steam till done

INGREDIENTS Chicken Onion Tomato curd Salt  pepper powder curry leaves mustard cumin powder coriander powder chilli powder chicken masala turmeric ginger garlic paste garam masala oil green chilli coriander leaves(chopped) cumin Whole garam masala FOR GRINDING cashew nuts Coconut METHOD Marinate the chicken with salt, turmeric powder, chilli powder, ginger garlic paste,garam masala powder, cumin powder and curd. Keep aside Heat oil in a pan, splutter the curry leaves, mustard seeds and cumin seeds. Toss in the whole garam masala( clove,cinnamon, cardamom) Add the ginger garlic paste and saute till the raw smell goes away add the chopped onion and chillies and saute till brown Add the turmeric powder, cumin powder,  chilli powder, coriander powder, garam masala,pepper powder and chicken masala Add the tomatos and the ground paste and saute Add the curd Add the chicken pieces and cook till done Garnish with chopped coriander leaves and serve hot.

INGREDIENTS Wheat berries- 1cup Jaggery- 3cups Thin coconut milk- 2cups Thick coconut milk- 1 cup Cardamom powder- 1  tsp Dry ginger powder- 1tsp Condensed milk- 2 tbsp Salt- a tiny pinch Ghee- 1tbsp Cashew- 1 tbsp Khishmish- 1 tbsp thinly sliced coconut pieces(thenga kothe)- 1tbsp METHOD Wash and soak the wheat berries overnight Cook the wheat berries with 2 cups of water in a cooker on medium flame for 5- 6 whistles( approx. 15-20 min) Melt  the jaggery in some water, strain and keep aside. Add the thin coconut milk, and jaggery to the cooked wheat berry and bring to boil mixing intermittently. Add the cardomom and ginger powder and allow the content to simmer for 10 - 15 min Add the thick coconut milk and simmer for another 10 min meanwhile heat the ghee in a pan, roast the coconut pieces till brown, roast the cashew and  khishmish and  add it to the payasam Serve hot or cold NOTE Do not allow payasam to boil after adding thick coconut milk. Stir in

INGREDIENTS Chicken- 1kg Garlic- 2 big cloves Lemon juice - 1/2 lemon Tomato- 2 Red chilli powder- 2 tbsp Salt Curry leaves- a handful Tomato sauce- 2 tbsp Green chilli- 4 nos. Oil METHOD Grind ingredients 2 to 6 andmarinate the chicken with this mixture and keep aside for atleast 1 hour. Cook the the marinated chicken on low flame with fresh curry leaves and tomato sauce. Heat oil in a pan Add green chillies and curry leaves and fry till crisp Add in the cooked chicken and fry till dry. Serve hot

INGREDIENTS Pork ribs- 1kg Oil-3tbsp Tomato paste- 3 tbsp Orange juice- 3 tbsp Lime juice- 2tbsp Soya sauce- 4tbsp Onion- 1 big( finely chopped) Garlic- 30 pods Honey 1 tbsp Mustard powder- 1 tbsp Chilli powder- 4 tbsp Corriander powder- 2 1/2 tbsp Garam masala powder- 1/2 tsp METHOD Mix all the above ingredients in an oven tray and allow it to marinate in the fridge for a day. Cover  the tray with an aluminium foil and cook on a stove on low flame till the water content dries up Bake in the oven till crisp. Serve hot. Note Pork ribs can be replaced with  beef ribs. If chicken  is being used the tray can  directly go into the oven

INGREDIENTS Prawns- 500gms Chilli powder- 1 tsp Kashmiri chilli powder- 2tsp Turrmeric powder- 1/2 tsp Onion 1 small Tomato paste- 1 tbsp ginger garlic paste- 1 1/2 tsp curry leaves- 1 spring corriander leaves- for garnishing Coconut oil Salt METHOD Clean, devein and wash the prawns Marinate the prawns with 1 tsp chilli powder and salt. keep aside for at least 1/2 hour Heat oil in a pan, splutter mustard seeds,add the curry leaves, ginger garlic paste and fry. Add the onion and fry till brown Add the turmeric powder and the kashmiri chilli powder. Add the tomato paste and stir well Stir in the prawns and cook in a low flame for 20- 30 min.( no need to add water) Garnish with corriander leaves and serve hot.

  INGREDIENTS Red Onions- 3 medium Green chillies- 5nos. Lemon juice- 1/2 lemon Vinegar- 2tsp pepper/ red chilli powder- a pinch Salt- to taste. METHOD Mix all the ingredients in a bowl. Squeeze the onions with hand for 2-3min till the onion becomes soft and deep pink. cover the bowl with a cling film and refrigerate for a few hours before serving. serve cold.

INGREDIENTS Rice flour- 2cups Yeast- 1tsp Sugar- 3tbsp Rava- 2 tbsp Coconut milk (thick)- 1/2 to 1 cup water- 2cups salt METHOD Make a porridge by adding rava to 2 cups of boiling water and cook till it becomes a pasty consistency.Allow it to cool. Mix yeast in few tablespoon of luke warm water and a pinch of sugar and let it rest till it bubbles. Add the rava porridge, yeast mixture, sugar, coconut milk to the rice flour along with a pinch of salt Mix the mixture to form a thick batter allow to ferment for 6-8 hours. Pour batter into the appa chatti and make palappam Serve hot with egg roast, stew or any spicy  indian dish.

This recipe includes 2 parts PART I INGREDIENTS Mutton- 1kg Onion- 3/4th kg Corriander, pudina, curry leaves- 1 cup Chilli- 8no.(crushed) Ginger- 1 big piece (crushed) Garlic- 10 big pods (crushed) Chilli powder- 1tsp Corriander powder- 2tbsp Turmeric powder- 2tsp Elachi, Patta, clove- few Ghee- 1tbsp oil- 2tbsp Salt- to taste METHOD Mix all the ingredients in a cooker. Wash the mutton and mix it to the cooker content( no need to drain the excess water after washing the mutton) Cook on medium flame for 5 whistles. proceed to part II NOTE No need to add additional water to the cooker. PART II INGREDIENTS Oil- 5tbsp Ghee- 1tbsp Onion- 1 big Patta, elachi, clove- few Lemon juice- 1 lemon corriander, curry and pudina leaves- 1 cup Garam masala- 1tsp Jeeraka Shala rice- 1 1/2 kg water- double the rice METHOD Heat oil and ghee in a pan Add onion and fry till crisp Add Patta, elachi, clove, water, lemon juice and stir. Add 1/2cup gr