how to make egg moringa leaves curry

                                                            INGREDIENTS

MORINGA--LEAFS----------1 CUP

coconut graded-----------1/4 cup

turmeric powder----------1 pinch
cumin seed ---------1 pinch

garlic         1
mustard-----------1/4 spoon
dry chilly----------1
curry leafs-----------1 tund

cooking oil-------------1 spoon

                                                          METHOD

First grind the following items in a mixi jar

graded coconut
turmeric powder
cumin seed &
garlic

two or three EGG to boil in a vessel 5 mints

Heat a vessel with cooking oil
add mustard   dry chilly   curry leafs   
the mustard broken after add
MORINGA leafs

stir it nicely

add the first coconut mixer
add salt little

cook in low flame for 5 mints

now add boiled egg on it

serve it hot
taste EGG MORINGA LEAVES CURRY

how to make tapioca kappa aviyal odachath

                                                      INGREDIENTS

TAPIOCA --------one big piece

coconut graded---------3 spoon
cumin seed------1 pinch

turmeric powder----------1/2 spoon
chilly powder--------1 pinch

garlic sliced -------2 alli
curry leafs----------2 thund


                                                          METHOD


Wash and clean the tapioca
sliced in a small pieces
and heat a cooker with 2 glass water
put the tapioca on it  and close the top
cook in medium flame for 10 mints

after beep sound open and remove the water from the cooker


in a mixi jar add coconut graded
turmeric powder   cumin seed   garlic  chilly powder  and curry leafs
to grind well

this above mixer add to tapioca
add little salt
then one more time to cook this for three or four mints

now keep this to a table and make it wooden thund to make a paste type for tapioca
 [e kappa-ye oru cheriya thadi kashnam kondu nannayi udach edukkuga ennu parayum ]

how to make jambakka juice

                                           ITEMS


JAMBAKKA---------fresh and sliced without kuru ----1cup


lemon juice-----------1/2 spoon
ginger--------a small piece
sugar---------3 t spoon
water         1  glass


                                         preparation

in a mixi jar add the above items
grind it well

 filter the juice to clear

and serve with ice cubes


the JAMBAKKA juice is ready to serve

how to make chapati

                                                                      INGREDIENTS

Wheat Flour ------------------1 cup

water---------------1 cup
salt-------------as you need



                                                                   METHOD


Heat a bowl with one glass water
add little salt
the water become boiled
then put the wheat flour on it
stir it slowly
the four become dough


keep the dough in a big plate or muram
make it a small boll type
and make the presser for shape to chappathy

for help for it add  little four powder also

then heat a fry pan
to fry one by one

the CHAPATI is ok

how to make duck egg roste

                                               INGREDIENTS


EGG  DUCK------------------5

Big onion--------------4 [in sliced position]
turmeric powder------------1/4 t spoon
chilly powder---------1 spoon
pepper powder------1 t spoon
sweet fennel------------1spoon
salt   --------as you need to taste

cooking oil----------------5 spoon

                                                                                          METHOD

Heat a bowl with two and hafe of glass water
add a little salt with it
put the egg boil it for 10 mints

Heat a fry pan
add the cooking oil
after heated oil add big onion
add salt
stir and fry for 5 mints

add turmeric powder
chilly powder     pepper powder  
and sweet fennel stir it well

add hafe glass water stir slowly

and the gravy will come thick then add DUCK EGG to it
keep to close the top heat in low flame for two four mints
the duck egg roste  is ready to serve

mango juice

mango juice we can make


mango     one cup sliced mango
milk----------------1 cup
sugar------------3 t spoon
honey----------1tspoon


                     How to make

In a mixi jar add mango,milk,sugar,and honey
make it grind in juice

this much only to make a juice will get mango juice

how to make keera thoran

we can try how to cook keera tho-ran  OK


                                                            INGREDIENTS

KEERA  chopped in small pieces-------------1 cup

coconut graded ----------------1/4cup
garlic------------1pice
cumin seed----------1pinch
salt
cooking oil------------1 spoon
mustard----------1pinch
dry chilly---------1
curry leafs-----------1thund
chilly powder---------------1pinch

                                                          METHOD

Coconut,cumin seed,chilly powder,garlic,this items mix and grind in mixi jar
for thorans type

Heat a bowl with the cooking oil
after it add mustard then its broken mustard
add dry chilly curry leafs
now add KEERA then stir it well
close the  bowl top and cook in low flame for 5mints

after it open the top and add the coconut mix and as you need to add little salt also
stir the thoren and cook for three or four mints

now the KEERA THORAN is getting ready

this is a side dish for lunch and the one of veg vitamin food also
  

how to make chicken roaste

                                                 INGREDIENTS

CHICKEN ----------------500GM

Big onion sliced--------------2
green chilly chopped-------------4
ginger------------1/2 spoon
garlic-----------1/2spoon
gar em masala---------1spoon
sweet fennel-------1spoon

chilly powder-------------1/2 spoon
turmeric powder----------1 spoon
cardamom powder---------1/4spoon

tomato----------2
cooking oil---------5 t spoon 
mally leafs -----------3thund
curry leafs---------2 thund


                                      METHOD

Heat a bowl with cooking oil
add ginger , garlic , curry leafs , stir it well
after 2 mints add little salt
then add chilly powder , turmeric powder ,cardamom powder ,  gar-em masala , stir it
one mint after add tomato , and chicken pieces then stir it well position
add one glass water and close the top heat it in low flame  for 30 mints
  the water will com less and the gravy will thick
then put off the flame keep it like that for three four mints after that
you can serve the CHICKEN ROSTE in hot and taste