Thenga Chammanthi (Roasted Coconut Chutney )

Ingredients
Grated/sliced coconut - 1 cup
Dry Red Chillies - 6-8  (upto your spice level)
Shallots /Small red Onion - 4-6 nos 
Tamarind - gooseberry size ( if you are using tamarind paste - 1/2 tsp)
Ginger - 1  piece 
Curry leaves - 1 sprig
Salt to taste
Preparation
1.Dry roast the coconut in a pan.
2.Add the dry red chillies and saute till the coconut and the dry red chillies turns to golden brown.
3.Allow to cool.
4.Grind it together with shallots/small red onion, ginger, curry leaves, tamarind and salt. Sprinkle a couple of spoons of water.
Serve with warm kanji /rice gruel, rice ,Idly ,Dosa or with any dishes of your choice.

Carrot Cake - Eggless Recipe

Ingredients
All purpose flour - 1 cup
Grated Carrot -1/2 cup
Curd - 3/4 cup (200ml)
Canola Oil - 1/4 cup (60ml)  {you can use vegetable oil too)
Milk - 2 1/2 tblspn
Powdered Sugar - 1/2 cup {you can use granulated sugar too}
Vanilla essence - 1/2 tspn
Cinnamon Powder - 1/4 tspn (optional)
Baking Powder - 1/2 tspn
Baking Soda - 1/2 tspn
Salt - 1/4 tspn
Walnuts (chopped) - a Handful 
Cashews & Raising - a Handful
Preparation
1.Sieve All purpose flour with baking soda and baking powder.Keep aside.
2.In a Mixing bowl,add curd,sugar,milk and oil.Mix well until sugar completely dissolves.
3.Add cinnamon powder and vanilla essence .Stir it well.
4.Fold in carrots then add all purpose flour.
5.Whisk it well to form a creamy batter.
6.Fold in walnuts ,cashews & Raisins.
7.Grease a pan and pour the cake mixture into the pan.
8.Preheat the oven at 360 degree F (or 180 degree C). Bake it for 30 minutes (mine about 40 minutes )until the toothpick inserted comes out clean.
9.Allow to cool.
10. Decorate with cool whip if you want .

Ridgegourd stir fry (Peerikangai Poriyal/Peechinga Thoran)

Ingredients 

Ridgegourd - 1 (peeled and chopped)

Onion-1/2  (chopped)

Green chilli-2 (sliced)

Dried red chillies-2 (broken into two)

Channa dal-2 tspn

Turmeric powder-1/4 tspn

Mustard seeds-1 tspn

Olive oil or coconut oil-1 tblspn

Grated coconut-3 tblspn

A few curry leaves

Salt to taste

Preparation

1.Heat oil in a pan.Splutter mustard seeds.

2.Add channa dal and fry it until it turns golden brown color

3.Add red chillies,onions,green chillies and curry leaves.stir it until the onions turns golden brown colour.

4. Add the grated coconut and stir it until it turns golden brown colour.

5.Add ridge gourd ,turmeric powder and salt.stir well.

6.Keep the lid closed and cook it in low heat until the ridgegourd are tender.

 Serve with rice.

Spicy Sundal made with Black Beans

Ingredients

Black Beans-1 cup

Extra virgin olive Oil - 2 tblspn

Mustard Seeds - 2 tspn

Red Chilies (broken into 2 pieces) -2

Curry Leaves - 2 springs

Asafoetida powder- a pinch

Pearl onions (chopped) - 1/2 cup

Green Chilies  - 4 (chopped)

Salt to taste

Lemon (optional)

Preparation

1.Soak black beans in water overnight. Drain, add fresh water and cook black beans in a pressure cooker along with salt until soft. 

2.Drain excess water from cooked black beans. 

3.Heat oil in a pan, splutter mustard seeds. Then, add red chili, curry leaves and asafoetida powder to it. 

4.Add chopped pearl onions and green chilies . saute it.

5.Add the cooked black beans .Simmer for 3-4 minutes. 

6.Turn off the flame .Sprinkle lemon juice and mix it well( optional).

Rasam Powder - Homemade

Ingredients
Cumin Seeds- 1/2 Cup
Black Peppercorns - 1/2 Cup
Coriander Seeds - 3/4 Cup
Split Pigeon Peas/Toor Dal - 1/4 Cup
Fenugreek Seeds - 1 tbsp
Dry Red Chilli - 12 nos
Asafoetida/Hing - 1 tsp
Preparation
1.Dry roast cumin seeds,black peppercorns,toor dal,coriander seeds,fenugreek seeds and red chilliies until they give a nice aroma.(dals should turn golden brown color).
2.Cool all roasted ingredients and  grind together with hing in a blender
3.Store in an air tight container.
.
Here you go for Rasam Recipe

Cilantro Chutney

Ingredients
Cilantro - 1/3 Bunch
Green Chilli - 2
Yogurt - 3 tblspn
Cumin seeds - 1 tspn
Pepper corns - 4-5 
Onion - 1/5 ( sliced)
Salt to taste
Preparation
1.Put all the above ingredients in a blender and grind to make a fine paste. 
2.Keep refrigerate and serve as you need .

Tri-Color Pasta

Ingredients

Tri-color artisanal pasta -1 cup

Olive oil- 4 tblspn

Onion-1(chopped)

Garlic clove-1 (minced)

Red chilli powder- 1/2 tspn

Turmeric powder-1/4 tspn

Pasta sauce-6-7 tblspn

Salt to taste

Shreded parmesan cheese-1/4 cup ( optional)

Carrot – 1/4  cup (cut into small pieces)

Beans – ¼ cup (cut into small pieces)

Green peas - !/4 cup

Preparation

1.Cook the pasta in boiling salt water until tender and drain it.

2.Heat oil in a pan.Add garlic and onions.cook until soft.

3.Add carrot,beans,green peas, turmeric powder,red chilli powder and salt.stir well.keep lid closed and cook until vegetables are tender.

4.Add cooked pasta and mix it.

5.Add pasta sauce and stir it for 5 mins.

6.Sprinkle top with grated parmesan cheese. ( optional)

Pineapple Fried Rice-Thai Recipe

Ingredients

Pineapple chunks-1cup 
Cooked Basmati rice(leave for an hour or more in the refrigerator uncovered)- 3 cups
Extra virgin olive oil - 3 tblspn
Vegetables-1/4 cup  
Shallots-2( finely chopped) 
Garlic cloves -3(finely chopped )
Green chili-2 thinly sliced
Dried crushed chili (chili flakes)-1 tspn  
Frozen peas - 1/2 cup
Small carrot grated-1/4 cup (optional) 
Rainsins - 1/4 cup
Roasted unsalted whole cashews-1/4 cup
Spring onions-3(finely sliced)
Fresh coriander-1/4 cup
Soy sauce-3tspn
Curry powder-2tspn
Salt to taste
Preparation
1.Mix 1 Tbsp oil with the rice and set aside.
2.In a small bowl stir soy sauce and curry powder together.Keep aside.
3.Heat oil in a pan.
4.Add shallots, garlic, and green chili, stir-frying until fragrant (1 minute).
5.Add the carrot (if using) and peas. Stir-fry 1-2 minutes.
6.Now add the rice, pineapple chunks,crushed red chilli ,currents and cashews.
7.Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat about 5 to 8 minutes.
8.Remove from heat. Do a taste-test for salt and add if necessary.
Top with spring onions and coriander.