MAC-N-CHEESE

Ingredients
1 packet macaroni pasta
2 tsp olive oil
1 stick butter
3 cloves garlic grated
salt as per taste
1 tsp pepper powder
3 tbsp. flour
2 cup milk
1 tsp paprika
3 cups cheddar cheese grated
hot sauce as per taste

Method         

In a large pot of boiling, salted water, cook the pasta until al dente; drain it.                       

Meanwhile, in large saucepan, add olive oil and butter  over low heat.
Add grated garlic and saute it. Add salt and pepper.
Now lower the flame and add flour , cook the flour and be careful not to burn it.
Add paprika (adding this will enhance the colour of macncheese).Whisk in  2 cups of milk and hot sauce. Thicken the sauce for 5 mins and stir in cheese .season with salt and pepper . Preheat broiler to 350 F
Put pasta in this mixture and stir it well
Pour this pasta an cheese mixture in a baking dish. Add some more cheese .
Put in under a broiler for 3 mins..
This is one of many "Yum-o!" recipes – it's good and good for you

VEG KADAI

 Ingredients
1 big onion finely chopped
2 cloves garlic chopped
veg like potato,cauliflower, peas, carrot
1 big tomato chopped
1 bell pepper
1 tsp chaat masala
salt as per taste
1 tbsp. olive oil
100 gm paneer

Kadhai masala
2 tsp gingergarlic paste
1 green chilli
1 tsp cumin seed
1 tsp chilli powder
pinch turmeric
1 1/2 tsp coriander powder

Method
Blend the ingredients for kadhai masala and keep it in a bowl.
Heat a non-stick pan. Pour oil , after it becomes hot add onions and saute it.
Add gingergarlic paste, fry till raw smell goes off.
Add potatoes, peas, flower ,carrot and saute till half cooked.
Add chopped tomato and bell pepper , paneer.
Then add kadhai masala and cook till done.
Add coriander leaves and chaat masala.
Cook for 2 mins.
Enjoy with Chapati .

MUSHROOM AND BELL PEPPER MASALA

Ingredients
1 tsp mustard seeds
1  big onion chopped into medium size
500 gm mushroom chopped into medium size
1 tomato chopped
1 tsp gingergarlicpaste
2-3 green chilli finely chopped
2 tsp coriander powder
1/2 tsp cumin powder
salt
1 tsp garam masala
1 bell pepper chopped roughly

Method
Heat oil in a pan, add mustard seeds  and let it splutter .
Add onions to it. Saute the onions .
Add mushrooms and fry for 5 mins .
 Add tomato, bell pepper ginger garlic paste, green chilli.
Allow them to cook for 5 min. Now add coriander powder, cumin powder and salt.
Stir well so all the masala binds together.
Add garam masala. Cook for 5 mins .
enjoy your sabzi.

EGGLESS DATE CAKE

My kids don't like dates. I saw this recipe and tried it. The cake looks like chocolate cake and my kids loved it.

Ingredients
1 cup Flour
18 dates pitted
3/4 cup milk
3/4 cup sugar
1/2 cup oil
1 tsp baking soda
1 tsp walnut finely chopped

Method

Warm the milk and soak the dates in it for 10-15 minutes.
Preheat the oven to 180C/360F for 10-15 minutes. Grease the baking tray with butter and dust it with flour. Keep it aside.
In a mixing bowl, mix oil, milk(1/2 cup and remaining 1/4 cup I used to grind the dates) and sugar.
Make a paste of the dates using a blender. I used only 1/4 of milk for easy grinding. Add this ground dates to the wet ingredients. Mix well till you get smooth thin batter.
Add the flour mixture( flour and baking soda) to it and gently fold it till all the ingredients are properly mixed.
Add roughly chopped walnuts to the batter. Gently fold it.
Pour this batter to the pan and bake it for 30-35 minutes. After 30 minutes, check it with toothpick  by inserting it into the center of the cake. It should come out clean.
The baking time might vary from oven to oven.
Cool the cake for 5-10 minutes and transfer it to wire rack to cool completely.
Cut them into slices and enjoy.

CHETTINAD GARLIC KUZHAMBU

Ingredients
20 cloves garlic
6 nos small onion or shallots finely chopped
1/2 cup tomato finely chopped
lemon sized ball tamarind
pinch turmeric
1/2 tsp chilli powder
1 tsp sambhar powder
1 1/2 tsp oil
salt
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1 dry chilli
5 curry leaves

Roast and grind to fine paste with water
1/2 tsp cumin seeds
1/2 tsp pepper powder
3 nos small onion
1 no dry chilli
1/2 tsp coriander powder
2-3 curry leaves
3 cloves garlic
1/2 cup tomato

Method

For preparing spicy chettinad garlic kuzhambu, soak the tamarind with  water. Add in the sambar powder, coriander and turmeric powder to the water. Keep it aside. Cut the onions and 7 garlic cloves into length wise pieces. Keep it aside. Cut the tomatoes to small pieces and keep it aside. Roast and then grind cumin seeds, pepper corns, pearl onions, coriander seeds, curry leaves, garlic cloves and tomato with a little water to a fine paste. Keep it aside. Heat oil in a kadai and splutter the mustard seeds. Toss in the fenugreek seeds, red chilly and curry leaves. Now add the chopped onion and chopped garlic. Saute till the onion turns lightly brown. Add the chopped tomato and saute till the raw smell goes.  Pour in the tamarind water to this and mix well. Then add the ground paste and whole remaining garlic. Allow it to boil till the raw smell goes. Cook in low flame till the gravy becomes thick. Spicy chettinad garlic kuzhambu is ready.

COONDAPUR CHICKEN

This recipe is very famous in a coastal town in  Karnataka. This Chicken Curry is one of the versatile coastal curies, which goes very well with almost anything, neer dosa, appam, chapati and rice.

Ingredients
2 kg chicken
200 gm dry chilli
2 tbsp coriander seed
1/2 tsp fenugreek seed
1 tbsp cumin
1/2 cup grated coconut
2 onions sliced
1 -2 tomato sliced
10-12 cloves garlic finely chopped
2 inch ginger finely chopped
salt
1 tsp turmeric
2 tsp chicken masala
1 tbsp lemon juice
3 tbsp coriander leaves

Method
Lightly roast dry chilli, coriander, cumin, fenugreek in 1 tsp oil  . Grind all these with coconut to a fine paste with little water.
Heat a pan. Add oil , after it becomes hot put gingerand garlic. Saute it till brown .
Add onions, tomato, chilli, turmeric. Cover with lid and let it cook.
Add chicken pieces , salt and pinch of red food colour . Cover again with lid.
After chicken is half done add ground masala , 1/2 cup water, chicken masala , lemon juice .
After about 5 mins , you can garnish with coriander leaves.

     

RAW BANANA FRY

Ingredients
1-2 raw bananas
2 tbsp oil
1 onion finely chopped
1 tomato
1inch ginger
3-4 clove garlic
1-2 tsp chilli powder
salt

Method
Peel the outer skin of banana. Cut the banana into small pieces, immerse in water for some time.
Boil the bananas in water until half done. Remove and keep it aside.
Heat a pan. Pour oil , after it is hot, add onions and saute .
Add tomatoes , saute. Remove it from pan and let it cool.
Grind the onion tomato mixture with ginger and garlic .
Heat another pan, pour oil and fry the ground paste till the oil floats on the sides.
Add chilli powder , salt fry.
Add boiled bananas and fry until done.

KOVAKAI FRY

Ingredients
1 kg kovakai
pinch turmeric
1 tbsp olive oil
1 tsp mustard
1 onion thinly sliced
1 tomato thinly sliced
3 curry leaf
5-6 cloves garlic thinly sliced
1-2 tsp chilli powder
3-4 tbsp grated coconut
2 tbsp coriander leaves
1 tsp lemon juice

Method
Clean and Slice Kovakai lengthwise . Boil kovakai with a pinch of turmeric . After it is cooked , drain the water and keep it aside.
Heat oil in a pan and add mustard seeds .When they pop up add chopped onion and curry leaves and saute till they are soft 4-5 minutes.
Add sliced garlic and fry it again for 2-3 minutes.Add tomato , chili powder and turmeric powder and combine it well.
Slide in the kovakai pieces and toss it well so that it gets mixed with the masala.
Add grated coconut and lemon juice .
Sprinkle 1 tsp  of water and cook it covered till they are soft .
Garnish with coriander leaves.
Serve warm !!

CASHEW CHICKEN WITH VEGETABLES

Ingredients
1/2 kg chicken breasts cut into bite size pieces
1 small carrot, sliced diagnolly
6-7 broccoli florets
1tbsp soya sauce
1-2 tsp gingergarlic paste
2 tbsp olive oil
1 onion chopped into chunks
6 cashews toasted

Method
Take a bowl, add soya sauce, gingergarlic paste. Add chicken pieces and marinate for 1 hour.
Heat a wok on high flame. Add 2 tbsp oil, add marinated chicken peices and saute till tender.
Remove from wok and keep in a plate.
In the remaining oil add onion,carrot, broccoli and saute .Add sauted chicken and 1/2 cup water. Cook until veg n chicken are done.
Add toasted cashews. Cook for 2 more mins.

CABBAGE AND CARROT SLAW

Ingredients
1 carrot finely shredded
300 gm cabbage finely shredded

Dressing
3 tbsp rice vinegar
1 tbsp sugar
salt
pepper
3 tbsp sour cream
1 tbsp horseradish
Combine all the dressing ingredients and pour over cabbage and carrot.
Enjoy the slaw.

CAULIFLOWER THORAN

Ingredients
1 small cauliflower cut into florrets
1 big onion, chopped
1tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric
1/2 cup grated coconut
3-4 curry leaf
1 tsp  fennel powder
10 slices coconut cuts(thenga kothu)
salt

Method
Cut the cauliflower florrets and put into a bowl with water and 1 tsp vinegar in it. (adding vinegar will kill the germs in cauliflower)
Take a kadhai , add washed florrets, sliced coconut pieces, onions,turmeric, salt. Cover with a lid and  let it boil till half done.
Uncover the lid and add chilli powder and coriander powder.
Add grated coconut and fennel powder alongwith curry leaves.
Cover and cook on low flame till flower is cooked.
Enjoy your dish with rice or chapati.

QUINOA

Quinoa is actually a seed, but can be prepared like whole grains such as rice .
There are two alternative ways of pronouncing "quinoa": The first option is "kee-NO-wah" and the other is "KEEN-wah.
Quinoa is my favorite whole grain for three reasons: First, it takes less time to cook than other whole grains – just 10 to 15 minutes. Second, quinoa tastes great on its own, add a bit of olive oil, sea salt and lemon juice and - yum! Finally, of all the whole grains, quinoa has the highest protein content, so it's perfect for vegetarians and vegans.

 Cooking quinoa:
Prepare quinoa as you would prepare rice. Place 1 part quinoa to 2 parts water  or vegetable broth and boil until soft, about 15 minutes.

 Nutritional content of quinoa:
According to CalorieCount, 1/3 cup of cooked quinoa has 160 calories, 2.5 grams of fat, 3 grams of fiber and 6 grams of protein.

PEAS MASALA

Ingredients
600 gm Peas
1 tsp cumin seed
2-3 curry leaf
1 onion finely chopped
6-7 cloves garlic finely chopped
1 inch ginger finely chopped
3-4 green chilli finely chopped
1 tbsp. coriander powder
1/2 tsp turmeric
1 cup tomato puree
1/4 cup coconut
1/2 tsp pepper powder
1/2 tsp garam masala
1 tbsp. olive oil
2 tbsp. coriander leaves

Method
Heat a kadhai. Pour some oil, after it becomes hot, add cumin , curry leaf.
Add onions , chilli and saute it till soft.
Add ginger and garlic , saute till brown. Make a paste of coriander powder and turmeric in 3 tbsp. water  and put in kadhai.(adding water to dry masala will prevent masala from burning)
Stir till moisture evaporates.
Add tomato puree , salt, stir till you see the oil on the sides.
Grind  coconut with water and make a paste , add this to above along with   peas with 3/4 cup water. Cook until peas are done.
Add pepper powder and garam masala. Cook for 5 mins.
Add coriander leaves.
Enjoy your Peas Masala with paratha or jeera rice.

BHINDI SUKHI

Ingredients
1 kg bhindi
1 big onion finely chopped
5 cloves garlic finely chopped
1 tsp mustard seed
1 tsp cumin seed
11/2 tsp coriander powder
1 1/2 tsp chilli powder
1/2 tsp turmeric
2 tbsp. chopped coriander leaves
2 tbsp. grated coconut
salt
1 tbsp. olive oil

Method
Cut Bhindi into small round pieces. Keep it aside for 1 hour, so that the bhindi's stickiness goes off.
Heat a frying pan. Add olive oil, add mustard seeds, cumin, let it splutter.
Add garlic and onions , fry till brown.
Add coriander powder, chilli powder , turmeric, salt , bhindi.
Cook it on low flame. Cover it with a lid.
Cook until done.
Add coriander leaves and grated coconut.
This is very tasty with rice and chapatti too.

FISH SHASHLIK KABAB

Ingredients
5-6 fish fillet like basa or Salmon
1/2 cup yogurt
1 tsp vinegar
pinch food colour
salt
1 tsp oil
1-2 tsp gingergarlic paste
1 tsp chilli powder
1 tsp onion grated
2 tsp chaat masala

Method

Take a bowl. Add yogurt, vinegar, red food colour, salt, oil, onion, gingergarlic paste, chilli powder.
Marinate fish with above for 1 hour.
Skewer fish and grill at 160C.
Bast fish with oil .
Serve hot with chaat masala.

RASAM

Ingredients
1 tsp mustard seed
1 tsp cumin
2 dry chilli
1-2 tomatoes chopped
1 cup tuvar daal boiled
2-3 curry leaf
2 tbsp coriander leaves chopped
1 tsp tamarind paste
1 tbsp cumin powder
1 tbsp pepper powder
1 tsp lemon juice
salt

Method
Heat a kadhai. Pour oil, add mustard seed, cumin, dry chilli, let it splutter.
Add chopped tomatoes and boiled tuvar daal, salt alongwith some water. Boil it for 5 mins.
Add curry leaves and coriander leaves. Add tamarind paste.
Add cumin powder and pepper powder.Boil it for 10 mins. Add lemon juice at the end.

CHILLI CHICKEN GRAVY

Ingredients
1 kg boneless chicken cut into bite size pieces
1-2 tsp cornflour
salt
1-2 tsp black pepper crushed
2 tbsp soya sauce
1 egg
8 cloves garlic finely chopped
3-4 green chillies chopped
1 bell pepper cut into cubes
1-2 tbsp chilli sauce
1 tsp vinegar
1 onion sliced
2 tbsp water

Method
Marinate boneless chicken with cornflour , salt, crushed black pepper, 1 tbsp soya sauce and egg. Keep it for 1 hour.
Take a kadhai , pour some oil . Add chicken pieces and fry it.
Heat a nonstick pan. Add some oil, after it becomes hot, add chopped garlic and saute it ( don't fry till brown)
Add sliced onion and green chillies, saute it.
Add bell pepper saute , add soya sauce, chilli sauce and 2 tbsp water.
Add the fried chicken pieces . Make a mixture of cornflour and water to a smooth paste.
Add cornflour mixture , salt and vinegar .Boil it on low flame till a thick gravy .

KERALA CHICKEN CURRY

Ingredients
1 kg chicken
1 onion finely chopped
2 tomatoes finely chopped
2 tbsp. chilli powder
11/2 tbsp. coriander powder
1 tsp turmeric
2tsp ginger garlic paste
1 tbsp. lemon juice
3 green chilli slit
2 tbsp. coriander leaves
3-4 curry leaf
salt
1/2 tbsp. garam masala
2 tbsp. coconut oil

Method
Take a big bowl, add all the above ingredients along with cut chicken pieces.
Keep the marinated chicken pieces for 2 hours.
Pressure cook chicken until 2 whistles, then remove the whistle and cook on low flame till chicken is cooked.

NO-BUTTER CHICKEN

Ingredients
1 kg chicken cut into bite size pieces
1-2 tbsp olive oil
1 big onion finely chopped
2 tsp ginger garlic paste
1 tomato finely chopped
1 tsp garam masala
1-2 tsp chilli powder
1 tsp turmeric
salt
3/4 cup yogurt
coriander leaves

Method
Heat a frying pan. Add olive oil, add onions and saute till light brown.
Add ginger garlic paste, fry it. Add tomato and cook .
Add garam masala, chilli powder, turmeric, salt . Add chicken pieces and cook on low flame till half done.
Add 3/4 cup yogurt and 2 tbsp water. Cook till done. Garnish with coriander leaf.
(you can use whipping cream instead of yogurt)

SAUTED BRUSSEL SPROUT

Ingredients
1 tbsp. olive oil
1 tsp mustard
1 tsp cumin
pinch asafoetida
1 tsp turmeric
1 tsp chilli powder
1 tomato finely chopped
1 cup brussel sprouts chopped
1 red pepper chopped
5 cashews
2 dry chilli
salt

Method
Heat a frying pan. add oil. Put dry chilli, mustard seeds and let it splutter . Add cumin, asafoetida, turmeric, chilli powder and fry it.
Add tomato and Brussels sprouts . Put a lid and cook till done.
Add red pepper, cook . Add cashews. Cover and cook 3 more mins.

OATMEAL PANCAKE

Ingredients
1/4 cup flour
1 cup oats
2 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon powder
pinch salt
1 cup buttermilk
2 tbsp butter


Method
Take a bowl, add  butter and buttermilk. Mix it with a whisk .
Combine all dry ingredients in another bowl.
Add wet ingredients to dry and mix it thoroughly. The batter should`nt be thick.
Keep it aside for 45 mins.
Heat a nonstick pan , put butter in it and pour a tablespoon of batter in it. Cover with lid for 1-2 mins. keep the lid aside and you will see tiny holes on the upper side of pancake. Flip it and cover it again with lid.
After 2 mins uncover the pan and on low flame cook pancake.
Delicious pancake is ready .
Serve it with honey or chocolate syrup.
P.S. You can add 1 egg too, adding this will make pancake softer.

EGG VINDALOO

Ingredients      
6 eggs
5 dry chilli
4-5 cloves garlic
1 small piece of ginger chopped
1 tsp cumin
2 tbsp vinegar
1 onion finely chopped
salt
1 tsp olive oil       
1 tsp garam masala
pinch sugar
1 tsp cinnamon powder

Method
Boil eggs and keep aside .
In a blender blend red chilli, ginger, garlic, cumin, 1 tbsp vinegar and salt.
Heat a frying pan. Pour olive oil, add onions and above ground paste . Saute it 5 mins .
Add cinnamon powder, sugar, vinegar and garam masala,
Add boiled eggs and cook for 5-10 mins on low flame.

GRILLED BALSAMIC VEGETABLES

Ingredients
3 zucchini
1 onion
red bell pepper
green bell pepper
10 button mushroom
Balsamic Marinade
1/3 cup balsamic vinegar
3 cloves garlic grated
2 tsp honey
salt
pepper
1/2 cup olive oil

Method
Combine all ingredients for marinade.
Cut zucchini into thick slices. Cut onions into thick rounds. Cut bell pepper into big chunks.
Pour marinade onto vegetables and let stand for 2 hours.
Heat grill on medium heat, place vegetables, close lid and grill, basting with marinade for 12 mins.

Spicy Veg Burgers

Ingredients
Burger bun
2-3 lettuce leaf
1 tomato sliced
1 cucumber
1 boiled potato
4 cauliflower florets boiled
1 carrot boiled
1 cup boiled kidney beans
1/2 cup capsicum finely chopped
1 green chilli chopped
1/4 cup oats powdered
salt
pepper
3 tbsp. flour

Dressing
1 tbs ketchup
1 tsp chilli sauce
1/2 tsp mustard sauce
1 tbsp. sour cream

Method
Take a food processor , put potato, flower, carrot, beans and pulse it for 2-3 mins. till they form a smooth paste.
Take these in a bowl, add capsicum, green chilli, oats, salt n pepper. Mix well and make cutlets , keep aside.
Make a batter of flour and water .(The batter shouldn't be thick ) Dip the cutlet in this batter . Then roll in breadcrumbs and fry the cutlet with little oil. It will turn golden brown .
Cut your burger bun in half . Put the sour cream and dressing on it, place lettuce leaf , tomato slices, cucumber, and your veg cutlet. Place a lettuce leaf and the dressing on top of cutlet. Place the other half bun and burger is ready to go into your tummy.

TERIYAKI CHICKEN BITES

Ingredients
1/4 cup soya sauce
2 tbsp honey
1 tbsp rice vinegar
1-2 tsp ginger garlic paste
1 tsp hot pepper sauce
1/2 kg chicken chopped into bite size pieces
1 capsicum

Method
Take chicken in a bowl. Add soya sauce, honey, rice vinegar, ginger garlic paste, hot pepper sauce. Marinate chicken and keep it for 1 hour.
Soak wooden skewers in water. Put chicken pieces on it, with layers of capsicum. Bake in the oven at 350F for 12-15 mins.

CAPSICUPS

Ingredients
3-4 small capsicums
2 green chilli
1 big onion finely chopped
2 boiled potatoes
2 tbsp lemon juice
1/4 kg paneer grated
1/2 tsp chilli powder
1 tsp chaat masala
1 tsp turmeric
salt

Method
Take the capsicums and slice the head off it. Apply salt inside it.
Place them in a plate in a microwave and cook for 10 mins or until capsicums are half done..
Take a pan , put oil, add onion , green chilli, saute till soft.
Add mashed potatoes, paneer, lemon juice, chilli powder, chaat masala, turmeric and salt.
Mix all and cook for 10 mins.
Fill the above mixture in capsicums and keep these in a frying pan with little oil . Cover with lid and let it cook on low flame for 10-15 mins.

Rainbow Veggie Salad
1 tbsp olive oil
1 tbsp vinegar or cider vinegar
1/2 tsp honey
salt as per taste
pepper as taste
1 cup sliced red cabbage
1/2 cup grated carrot
1/2 cup thinly sliced cucumber
1/2 cup boiled broccoli florets
2 tbsp roasted sunflower seeds
In a bowl stir oil, vinegar, honey, salt n pepper.
Add cabbage, carrot, broccoli, cucumber and sunflower seeds . Let it stand for 20 mins.


Chickpea Salad with Lemon Yogurt Dressing
1/4 cup yogurt
2 tbsp lemon juice
salt
pepper
1 cup boiled chickpeas
1 tomato finely chopped
3 tbsp red onion finely chopped
3 tbs mint finely chopped
1 tbs parsley
In a bowl stir yogurt, lemon juice, salt n pepper.
Stir in chickpeas , tomatoes, onion, mint n parsley. Enjoy the Salad.

Chicken Shawarma

Ingredients
3 pieces Naan or chapati
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilli powder
1.tsp cinnamon powder
salt as per taste
1/2 tsp pepper
2 tbsp lemon juice
2 cloves garlic grated
1/2 kg chicken breasts
hummus
1 slice tomatoes
1 cucumber

Method
Warm naan or chapati for 5 mins in oven.
In a bowl combine coriander, cumin, chilli, cinnamon , pepper and salt. Stir in lemon juice and garlic . Marinate chicken with this paste and keep it for 1 hour.
Broil chicken for 5 mins in oven or until done. Transfer to cutting board and slice into strips.
spread hummus on chapati or naan . Top with cucumber, tomato and chicken . Fold it into a wrap and enjoy chicken shawarma.

TOMATO RICE

Ingredients
2 dry chilli
2 tsp mustard
2 tsp cumin
1 tsp chana dal
1 tsp urad dal
3 cashews
1 inch ginger finely chopped
2 green chilli finely chopped
3 curry leaf
1 onion finely chopped
1 tsp asafoetida
1 tsp garam masala
3 cup boiled rice
3-4 tomatoes chopped
1-2 tsp chilli powder
salt
coriander leaf
2-3 tbsp olive oil

Method
Heat a nonstick frying pan. Add olive oil , add dry chilli, mustard , cumin, chana dal, urad dal, cashews. Saute till dal brown (be careful not to burn the daals).
Now add ginger, green chilli, curry leaf, fry it.
Add chopped onions , saute it. Add asafoetida , fry .
Then add chopped tomatoes, saute till mushy. Add chilli powder and garam masala and salt.
Add boiled rice , mix with the tomato mixture .
Add coriander leaves.

TUNA THORAN

Ingredients
1 tsp mustard
2 dry chilli
3 curry leaf
8-10 small onion finely chopped
3 green chilli
2 tbsp olive oil
pinch turmeric
1-2 tsp chilli powder
canned tuna rinsed
2 tsp pepper powder
1/4 coconut
2 tsp garam masala
1 small piece kodampuli
salt

Method
Heat oil in a pan, now add mustard seeds, let it splutter . Add dry chilli, curry leaves, small onion, garlic , ginger , green chilli . Fry till brown .
Add turmeric, chilli powder, saute for 2-3 mins. Now add canned tuna which is rinsed  and fry it for 3-5 mins till all the water is evaporated.
Add 2 tsp pepper powder,salt and coconut. Mix well thoroughly.
Add kodampuli and 2 tbsp water . Cook it , after done add garam masala . Stir well.

P.S. - if you want thoran to be spicy add more pepper. Adding more of garam masala also enhances the taste.

BOTTLEGOURD (DUDHI) AND VANPAYAR(RED MOONG) CURRY

Ingredients
1 cup vanpayar
1/2 kg bottlegourd cut into big pieces
1small onion finely chopped
3 curry leaf
1 tsp chilli powder
1 tomato finely chopped
1 tsp coriander powder
1/4 onion
1/4 tsp cumin
2 dry chilli
4 tbsp coconut
2 tsp sambhar powder or chicken masala
pinch turmeric
1 tsp tamarind paste
salt
2 tbsp oil

Method
Pressure cook vanpayar with salt and water till done. Now add cut dudhi and cook on slow flame for 10 mins.
In a Blender add 1/4 onion, 1 tsp coriander powder, cumin, dry chilli, coconut, sambhar powder or chicken masala . Grind all these with little water to a paste.
Heat oil in a kadhai, add curry leaf  and onions , saute . Add tomatoes and chilli powder, saute it.
Add ground paste and cook it. Now add boiled vanpayar and dudhi, turmeric , salt.
Add tamarind and cook till it becomes a thick gravy.
This curry can be eaten with chapati or plain rice.