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 s...

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 coc...

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