Cinnamon Swirl Bread

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Ingredients:
3 ½ cups      -   All-purpose Flour
1 cup           -    Milk
6 Tbsp.        -    Butter
2 ½ tsp.        -    Active Dry Yeast
2                  -    Eggs
1/3 cup        -    Sugar
1 tsp.           -    Salt
1/3 cup        -    Sugar
2 Tbsp.        -   Ground Cinnamon

For Glazing:
Egg And Milk


Method:

1. Heat the milk and  butter on medium flame. Heat until butter has melted. Remove from flame.
2.  Allow it to cool until  warm to the touch. Stir in the yeast and set aside for about 10 minutes.
3. Combine the flour and salt.
4. Beat sugar and eggs in a bowl until combined and pour in milk/butter/yeast mixture and stir.
5.  Slowly add the flour to the above wet mixture and beat on medium speed until combined.
6. Knead the dough for ten minutes. 
7. Add 1/4 cup flour if the dough is  sticky, and knead again for a few more minutes.
8. Heat a metal  bowl so it's warm. Add a little canola oil and toss the dough in the oil to coat. Cover the bowl in plastic wrap and set it in a warm place for at least 2 hours.
9. Preheat oven to 350 degrees.
10. Turn dough out onto the work surface.
11.  Roll out the dough into a neat rectangle no wider than the loaf pan you're going to use. About 20 inches long.
12.  Smear the dough with 2 tablespoons of melted butter. 
13. Mix sugar and cinnamon together in bowl, then sprinkle evenly over the butter-smeared dough. 
14. Start rolling the dough towards you from the far end and keep it tight.  Pinch seam to seal.
15. Smear loaf pan with softened butter. Place the dough in the pan with the seam down. Cover the loaf pan with a  plastic wrap and allow the dough to rise for about 2 hours.
16. For the glazing mix a little egg and milk together  and smear it over the top of the risen dough. Bake for 40 mins.
17. Remove from the pan and allow bread to cool. Slice and serve.

Note:
(Serving option: Toast the sliced bread, smear butter and serve!)

You can add raisins after adding the cinnamon- sugar mixture in the dough before rolling it.

Sambar

Ingredients:(You can use any mix of veggies you like..)

1 Cup                 -   Toor Dal(Thoran parippu), washed
1 big                   -   Potato, diced
1 no.                   -   Onion, sliced
2 no's.                 -   Tomato, diced
1 Tbsp.               -    Oil
100g.                  -    Lady's Finger
50g.                    -    Drumstick
1/2 tsp.               -    Turmeric powder
1/2 tsp.               -     Chilli powder
1 tsp.                  -     Coriander Powder
1/2 lemon size    -    Tamarind (Soak in water)
1/3 tsp.               -    Asafoetida/hing
1/3 tsp.               -    Fenugreek Powder
Salt & Water as required

For Tempering & Garnishing:

1 tsp.                   -    Mustard seeds
5 no's.                 -    Dried Red chilli
10 g.                    -   Coriander Leaves, chopped
2 sprigs               -   Curry Leaves

Method:

1.  Boil half a litre water in a hard bottomed vessel (can be made in a pressure cooker, it's quicker)and put the washed dal in it. When the dal is cooked add the onion, tomato, veggies of your choice and potato to it and allow it to cook.
2. In a separate pan heat a little oil and saute the drumstick and lady's finger well and add the chilli, turmeric and coriander powder and saute(Do not burn the spices). Add this to the cooked dal and combine well.
3. Squeeze the tamarind and add the water and the required salt and asafoetida to the dal. Add water if required. Allow it to boil
4. When all the veggies are cooked add fenugreek powder and remove from flame.
5. In a separate pan heat oil and splutter mustard seeds and the red chillies and incorporate it with the sambar.
6. Finally garnish with coriander leaves and crushed(with your fingers) curry leaves and keep it closed until ready to serve.

Karimeen(Pearlspot) Polichathu

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           This is not the traditional way to make Karimeen Polichathu.
In this recipe the fish and the masala is cooked in water minus the banana leaf. I wouldn't call it a fish curry though, none the less the flavour is good.

Ingredients:

500g.           -   Karimeen(White Pomfret/ Avoli can also be used)   
2 tbsp.         -   Red Chilli Powder
15 No's        -   Shallots       
1 cup           -   water
2 Sprig's       -   Curry Leaves
1 Tbsp.        -    Coconut Oil 
Salt as required

For Grinding:

 5 no's.         -    Green chilli
20 no's.        -    Shallots (Onions can also be used)
2 Sprig's       -    Curry leaves
      

 Method:

1. Clean the Fish and make slits on both sides of the fish.
2. Very lightly grind the chilli powder and the shallots and incorporate the salt in it.
3. Rub this mixture on the outside and inside of the fish.
4. Take a flat clay pot and place the curry leaves in it, over this place the prepared fish and pour water over it. Cook this over low flame.
5. When it is half done, flip the fish over.
6. Spread the grounded mixture of green chilli and shallots over the flipped over fish and pour very little water in to it. Allow to boil.
7. After 2 mins. and when you have the desired amount of gravy pour the coconut oil and remove from flame. And it's ready to serve.

     Recipe source: Vanitha magazine

Carrot Raita

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Ingredients:
Serves:3-4
Thick Curd        -      1 cup     
Carrots, washed & grated   -     1 Cup           
Green chili, finely  chopped   -  1      
Oil           -     2 Tbsp.
Mustard seeds   -   ½ tsp.         
cumin seeds       -   ½ tsp.          
asafoetida           -   1 Pinch           
Few cilantro leaves, chopped 
Salt to taste


Method:

1.  Gently combine the grated carrots and salt into the curd.
2.  Heat the oil in a small saucepan and splutter mustard seeds, cumin seeds and asafoetida. Add the chili and cilantro saute for a minute. Remove from  heat.
3.  Combine this seasoning along with  salt into the carrot-curd mixture & serve.