Green peas & Paneer Sandwich

Ingredients 

Bread slices         : 10 
Chopped onion    : 2 tbsps
Green peas ( boiled)   : 1/4 cup 
Grated paneer      : 2 tbsps 
Tomato sauce      : 1 tbsp
Red chilly powder  : 1/2 tsp 
Salt
Coriander leaves 
Oil  
Butter 

Method

Heat the oil, add onion,green peas,salt and fry.
Add grated paneer ,red chilly powder and mix.
Add tomato sauce and cookfor few minutes.
Finally add coriander leaves and remove from fire.
Apply butter to one side of a bread, place 2 tbsps of peas mixture and cover it with another bread.
Toast it in a sandwich maker or in a tawa.
Cut into two and Serve with tomato sauce.
Enjoy.
Sending this to End of the year contest entry event by www.awesomecuisine.com

Deepavali Marundhu / Legiyam / தீபாவளி மருந்து

Ingredients 

Pepper corns       : 2 tbsp
Coriander seeds   : 2 tbsps
Kandanthipili ( long pepper)     : 2 tsp
Arisithippili           : 2 tsp
Dry ginger           : a small piece
Cloves                 : 1 
Cardamom          : 2 
Ajwain                : 1/4 tsp 
Honey                 : 3 tbsps
Ghee                   : 2 tbsps 
Jaggery /Palm jaggery   : 1/2 cup ( i used palm jaggery here) 

Method

Heat a pan, dry roast the ingredients ( except jaggery,ghee,honey) slightly and grind them into a fine powder.
Dissolve palm jaggery  in 1/2 cup water, boil and filter it.
Wash the pan,pour the palm jaggery water again ,let it boil it for few minutes.
Add the prepared powder slowly and mix.
Cook on slow flame.
Add ghee to it and stir well.
Once it becomes like a paste and the ghee starts separating ,remove from fire, add honey to it and mix everything well. 
Cool the mixture & store it in an air tight container.

Narthangai Pachadi

Ingredients 

Narthangai ( Bitter orange)  : 2 nos
Tamarind                            : small lemon size
Red chilly                            : 3 
Grated jaggery                     : 2 tbsp
Fenugreek seeds                  : 1/4 tsp 
Mustard seeds                     : 1/2 tsp 
Green chilly                         : 2 
Gingelly oil                          : 2 tbsps
Salt
Asafoetida 
Curry leaves 

Method

Soak tamarind in warm water and extract juice from it.
Wash & chop narthangai into small pieces.( remove seeds)
Heat oil in a kadai,add mustard seeds, let it splutter. 
Add urad dal,fenugreek seeds,asafoetida ,chopped green chillies, red chillies and fry.
Now add chopped narthangai pieces and mix.
Add tamarind water ,salt and cook the narthangai till soft.
Add jaggery and let it boil for few minutes. 
Sweet and sour narthangai pachadi is now ready.
Serve with curd rice or with dosa and Enjoy..  

Sending this to EP series of Julie  Hosted By Divya 

Ellu Sadam /Sesame Rice

Ingredients

Cooked rice         : 2 cups
White sesame       ; 1/2 cup 
Red chillies           :  4 nos
Peanuts                : 2 tbsps
Mustard seeds     ; 1/2 ysp
Urad dal              : 1/2 tsp
Chana dal            : 1/2 tsp
Curry leaves 
Salt
Gingelly oil 
Asafoetida 

Method

Dry roast Sesame seeds.
Add 1/2 tsp oil in a pan, fry 3 red chillies and grind along with sesame seeds to a fine powder.
Heat remaining oil in a pan,add mustard seeds, when they splutter add urad dal,chana dal, remaining 1 red chilly,peanuts,asafoetida, curry leaves and fry. 
Stir in the rice and the sesame powder.
Serve with papad. 

Linking this to EP series of Julie's hosted by Divya & Hubby's delight