Sambar recipe - Restaurant style

Sambar Recipe

Toor dal - 1/2 cup
Tomato - 1 small diced
Onion - 1 small sliced
Green chilli - 1 slit
Garlic - 2 pods
Tamarind - 1 small gooseberry size(put in 1/4 cup hot water and extract juice)
Jaggery - 1/4 tsp powdered(optional)
Sambar powder - 2 tsp
Coconut - 1/4 cup ground to paste(optional)

Oil - Sesame oil(if available)
Vegetables - (1 small potato cut to cubes, 1 drumstick cut to 2 inch pieces)
Curry leaves - 10

Seasoning:
Ghee - 1 tsp
Shallots - 2
Sambar powder - 1/4 tsp
Dry red chilli - 2
Mustard - 1/2 tsp
Fenugreek(vendhayam) - 1/4 tsp
Aesofoetida - 1 pinch
Curry leaves - 3

Method:

1. Wash toor dal in water and keep soaked for 15 mins.
2. Meanwhile cut all the vegetables and keep aside.
3. Heat sesame oil in preassure cooker and toss in the onion and green chilly and saute for 2 mins. Add Dal and preassure cook for 4 whistles.
4. Open and add salt. Then add garlic,tamarind paste,sambar powder and all the vegetables except tomato. Preassure cook for 1 whistle.
5. Open and add tomato and curry leaves and bring to boil for 5 mins.
6. Add coconut paste and enough water approximately 1/2 cup. Again bring to boil and add jaggery and mix well. Check salt and turn off flame.

For seasoning:
Heat ghee in a pan and splutter mustard and then add fenugreek and aesofoetida, shallots, dried red chilly,curry leaves. Fry on low flame for a minute till shallots starts
turning golden brown. Now sprinkle 1/4 tsp sambar powder and mix well.
Pour it over the curry and keep covered for 10 mins so that the flavours infuse into the gravy. Serve hot with rice,dosa or idly.

Prawn masala

Ingredients:
Prawns - 250 gms deveined
Tomatoes, finely chopped - 2 medium
Coconut oil or Sesame oil(If not available, use regular cooking oil)
Cardamom -1 or 2
Onions - 2 medium, finely chopped
1 teaspoon fennel seeds (sombu) or powder
Curry leaves - 10
Ginger Garlic paste - 2 teaspoon (Ginger 1 inch piece & Garlic big 4 pods)
Salt
250 grams prawns, cleaned and de-veined


Masala Powders
Chilli powder - 1 teaspoon
Pepper powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon

Cloves 2 - Crushed
Grated coconut 1/4 cup
Cilantro 1/4 cup

Method:

1.Heat oil in a pan and add the fennel seeds, cardamom and curry leaves.
2.Add the chopped onions and fry until the onions turn brown.
2.Add chopped tomatoes, ginger garlic paste, all masala powders and the salt. Saute on medium flame till the tomatoes
are become mushy and the oil starts separating.
3.When the mixture becomes thick add in the prawns. Add crushed cloves and few more curry leaves. Cook for 5 minutes till all mixture coats the prwan and add 1/2 cup water.
Cook for another 5 mins till all is done. Now add the grated coconut and mix well for 2 mins.Turn off flame and garnish with cilatro leaves.
4. Serve with rice or any kind of roti.

Medhu vadai / Ulundu vadai recipe

Medhu vadai / Ulundu Vadai Recipe 

Ingredients

 Urad dal skin removed – 1 cup
 Small onion – 6-7 chopped
 Curry leaves – 2 tsp torn to pieces
 Pepper corn – 1/4 tsp
 Salt
 Green chilli – 1  chopped
 Aesofotida – a small pinch
 Cilantro leaves - 2 tsp

Oil - For frying

1. Wash urad dal and soak it in water enough to cover the dal. Keep soaked for 2-3 hours.
2. Drain water in a bowl and keep aside. Now grind it by adding little by little. Add the soaked water       as required.
3. Do not make the batter very loose. (Check the batter by taking little amount in a teaspoon and       dropping it in a glass of water, if it floats, then your consistency is perfect).
4. Now add all ingredients to the batter.
5. Heat oil in a kadai.
6. Take a small polythene sheet, wet your hand and then a small ball out of the batter and pat it on the     polythene sheet.
   Make a hole in the centre and carefully drop it in hot oil. Another method is to simply wet your          hands take batter with yourfingers and make a hole with your thumb finger and slowly drop into oil.    Whichever is easy for you, go ahead. But make sure you wet your hand everytime you take the            batter. Else it will stick.
7. Fry it on medium flame till it turns golden brown on both sides.
8. Dry it on a paper. Serve with chutney or sambar.

Note: If your batter is of right consistency, it will not absorb much oil.

Pasta with Paneer Recipe

Easy and Tasty Pasta recipe:

Ingredients:

Pasta 1 1/2 cup

Tomatoes ripe medium blanched and ground to paste

Onion 1 small chopped 

Salt

Pepper 1/2 tsp

Mayonaise 2 tsp

Oregano 1 tsp

Basil 1/2 tsp optional

Garlic 3 pods chopped 

Capsicum 1/2 chopped 

Paneer 1 cup 

Method:

1. Pressure cook pasta for 1 whistle 

2. Chop onion. Blanch tomato(Put in boiling water and remove skin)Grind to paste.

3.Heat oil and put capsicum and saute till raw smell goes.Now add onion and garlic and saute till onion turns translucent.

4.Now add tomato paste and cook till water evaporates and mixture gets thick.Add 1/4 tsp sugar and mix well.

5.Add herbs and salt. Now toss in paneer cubes. Cook till it turns soft.

6.Add pepper and Pasta to the mixture.Mix and add the mayonnaise to it atlast and mix till it coats well.

Serve with tomato ketchup.

Oats Dosa

Instant Oats Dosa:

Oats - 1 cup(Powdered)

Rava- 1/4 cup((roast on low flame for 2 mins)

Maida - 1/4 cup

Rice flour - 2 tbsp

Curd/Yoghurt - 1/2 cup

Water as required

Salt

Curry leaves - 5 to 6 leaves

Cilantro 3-4 stems chopped into bits

Oil to drizzle

1. Powder the oats in blender.

2. In a large bowl, mix all the ingredients. Add enough water to make the batter slightly loose.

    Not too watery.Should be buttermilk consistency. Check by pouring small portion on hot tawa. 

    If you are able to make crispy dosa, then the consistency is right.  If not add little more water.

    Also check salt.

3. Leave aside for 15 minutes.

4. Heat a tawa and drizzle few drops of oil and spread it. The dosa will have small holes and 

    look like lace.

5. Check if its brown & flip over. Don't do it in a hurry. When both sides turn brown and 

    crispy, remove it from tawa. 

7. Sprinkle water and rub the tawa and repeat the above process.

6. Serve hot with chutney.

Kerala style varutharacha chicken curry

Kerala chicken curry

Ingredients :

Chicken – 1/2 kg, cut into medium size pieces
Onion Chopped – 2
Green Chilly Slit – 3
Tomato (chopped) -1
Garlic Chopped -1 1/2 tsp
Ginger Chopped -1 ½ tsp
Red Chilly Powder – 1 tsp
Coriander Powder- 2 tsp
Turmeric Powder- 1/4 tsp

Grated Coconut – 1/2 cup
Fennelseeds – 1/2 tsp
Cardamom – 1
Cloves – 3
Cinnamon – 2 small piece

Oil (coconut oil for authentic flavour) -1 tbsp
Shallots – 5

Salt -to taste
Curry leaves – 15 nos

Method :

1. Marinate the chicken pieces with salt, pepper, chilli powder and little bit of lemon juice or yogurt,
   keep aside for 20 minutes.

2. Heat a frying pan and dry roast the grated coconut,shallots and when they turn light brown, add all
    the spices(fennel seeds,cloves,cinnamon and cardamom) roast on medium low flame till the
    mixture becomes dark brown color.
    Remove from fire, allow to cool and grind the mix with little water to a fine paste.

3. Heat oil non-stick pan, saute chopped onions,green chillies and saute well.
    Add the ginger and garlic in to it and saute until raw smell goes off.
    Then add turmeric powder,coriander powder,red chilli powder and saute well.

4. Once the raw smell goes,add the chopped tomato.Cover and cook on medium flame until the
    tomato is well cooked.

5. Add chicken pieces and 1/2 cup water,stir well. Cover and cook for 15 mins on low flame till
    chicken is cooked.
6. Now finally add coconut paste and curry leaves and let it boil for few minutes.
   Bring to boil add salt as required. Add more water if the gravy is too thick. Garnish with cilantro.
   Serve with rice,Chapati or any kind of bread.

Pulao Recipe

Special Pulao recipe

 Ingredients:
 Basmati Rice - 2 1/2 cups
 Onion -1 chopped
 Green chilli - 2 slit
 Chopped capsicum - 1/2
 Mixed vegetables - 1/2 cup (carrot,peas,beans)
 Cabbage - 1 / 2 cup
 Pepper 1/2 tsp
 Chicken stock 1/2 cube(I used maggi. Its optional but it gives a wonderful flavour)
 Ginger garlic paste 1tbsp (ginger 1 inch piece & garlic 3 big pods)
 Coconut milk powder 2tsp in 1/4 cup water
 Bayleaf
 Cinnamon 1 to 2 inch piece
 Cardamom 1
 Cumin powder 1/2 tspoon
 Cloves 3

Garnish:
Cashews - 6 fried in ghee(optional)

Method:

1. Heat oil add Bayleaf, cinnamon,cardamom, cloves  and  onion. While onion becomes transparent,
   add cumin and saute till onion becomes light brown.
2. Add Gingergarlic paste and saute for 2 mins.
3. Now add capsicum, green chilli, cabbage, mixed vegetables(I used frozen.If you are
   using fresh veges, you need to make sure they get cooked properly)
4. Saute for 5 mins add maggi chicken stock cube in warm 1/4 cup hot water and dissolve it.
   Now add coconut milk and about 4 cups of water and bring to boil.
5. Add rice when water boils add enough salt. Cover vessel with a towel and place lid and cook for 12mins.
6. Turn off stove and keep covered for 15mins. Add pepper and mix well without breaking the rice. Better to mix once it cools down a bit.
7. Serve with raitha and boiled egg or curry of your choice.

Chicken Chinthamani

A very simple recipe, yet never compromising on taste. Try it and you will love it.... Trust me.. 

chicken chinthamani

Ingredients:

Chicken 500 gms

Shallots(small onion) - 250 gms or (20 to 25 nos)

Dry red chilli 8 - 10 Nos (according to your level of spiciness)

Turmeric powder ½ tsp

Salt and oil as required

Curry leaves - 6-7 leaves

Preparation:

1. In a pan add 2 tablespoon oil and chopped shallots.Saute well.

2.  Add split dry red chillies and saute till oil colour changes.

3.  Now add chicken pieces,salt and turmeric powder.

4.  Mix well. Cover & cook for 15 minutes on low flame. No need to open inbetween if on low flame.

5.  Do not add water,chicken should get cooked in its own water content & oil. 

6.  Open and add curry leaves and mix well and cook till semi-thick.

Serve with rice

Fish curry without tamarind

Fish curry

Fish curry without tamarind

 Fish fillet 1 (I used white fish fillet) - You can also use normal fleshy fish like King fish
 2 medium onions
 2 medium tomatoes
 Ginger garlic paste
 Fennel powder 1/2 tsp
 Coriander powder 2tsp
 Red chili powder 1tsp for masala + 1tsp to marinate fish
 Turmeric powder 1/4 tsp+1/4 tsp to marinate fish
 Salt
 Viniger 1tsp
 Cardamom crushed 1
 Curry Leaves
 Grated coconut 1/2 to 3/4cup cup
 Coconut oil

 Seasoning optional
 Mustard
 Fenugreek 1/4 teaspoon
 Dried chilli 1 broken

 Method
 Marinate fish and keep aside.
 Heat coconut oil add fennel powder,cardamom ,onion and ginger garlic paste.
 When onion is slightly brown add masala powders.saute for sometime.
 Add tomatoes sliced and cook till soft.
 Take half portion and let it cool. Then grind with coconut.
 Add the paste to curry and then add fish and curry leaves mix gently and cover cook for 10mins.
 Open check salt and add some water as required.
 Bring to boil on slow flame and add viniger.
 Turn off and make seasoning

Chocolate Cake - Basic easy method

Chocolate Cake:

For Cake :
1 3/4 cups 250 grams all-purpose flour
1 1/4 cup white sugar (powder it in blender)
1/4 cup unsweetened cocoa powder (natural or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup 240 ml warm water
1 cup 200 ml milk
1/2 cup 120 ml cooking oil
1 1/2 teaspoons pure vanilla essence or pure extract

Preheat oven to 350 degrees F (180 degrees C) for about 10mins and place oven rack in the center of the oven.
Apply butter or oil to medium sized cake mould. Dust with flour to make a thin coating. This is to avoid cake from
sticking to pan.

In a another bowl combine together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, water, milk, oil, and vanilla extract. Add the wet ingredients
to the dry ingredients and stir, or whisk, until combined.Do it slowly to avoid clumps. Bake for about 27 - 32 minutes or check by inserting toothpick
into the center of the cake just comes out clean.

Remove from oven and let cool. Then remove the cakes from their pans and let it cool completely before frosting.


Method:
 Chocolate Frosting:
 1Gather the ingredients. You'll need:
 1 cup of sugar(powder in blender)
 6 tablespoons of butter(keep it in room temprature 1/2 hour before starting to prepare)
 1/2 cup of cocoa powder

Cream butter. In a large bowl, whip butter at medium speed with an electric mixer(for better result),
if you don't have electric blender, you can do it with an egg whisk,
until it is fluffy.

Blend dry ingredients. In a small bowl, sift to combine cocoa and granulated sugar.

Add little milk to the cocoa and sugar, mix well. Do not add too much milk, or the mixture will become
too thin.

Beat well until the mixture is spreading consistency. If too thick, add more milk, one teaspoon at a time. If too thin,
add more cocoa/sugar mixture.
Add 1 tablespoon vanilla. Blend well.
Blend well so there aren't any clumps.

Now you can spread it on your cake.

Reshmi Kebab - Indian Grilled chicken

Chicken Reshmi Kabab is a grilled dish made with Boneless Chicken Breast, marinated and grilled to perfection.

Ingredients

400 gm boneless chicken breast
 1 cup curd (yogurt)
 2 tablespoon ginger-garlic paste
 1 teaspoon cashewnuts
 1 teaspoon almonds(optional)
 1 teaspoon lemon juice
 2 tablespoon fresh cream(After heating milk and when it cools, you can remove the layer thats formed on top and use it)
 1/2 teaspoon red chili powder
 1/2 teaspoon white pepper powder
 1/2 teaspoon turmeric powder
 2 tablespoon fresh coriander leaves, finely chopped
 1 tablespoon oil or butter
 Salt to taste

 Instructions

Rinse the chicken pieces in running water and cut into medium size chunks. Also soak almonds and cashews in water for about 20 minutes. Remove the skin from almonds and keep them aside.
 Now in a big bowl, mix the curd, ginger-garlic paste, cream, salt, lemon juice, chopped coriander and spices very well.
 Make the paste of almonds and cashew nuts and add into it.
 Add about 1/2 tablespoon of oil in yogurt mixture and marinate pieces of chicken in it. Coat all the chicken pieces very well, cover the marination and keep it aside at least for 1 hour. (In this way chicken gets the flavors and juices of ingredients of marination).
 Preheat the oven at 350F degrees for 5 minutes and put the wooden skewers in warm water.
 Thread the chicken pieces into skewers and place in the oven. Lightly brush with some oil.
 Grill for about 20 minutes until chicken tenders and becomes juicy. When the chicken is done, then remove out from the skewers.
 Serve hot with coriander chutney and cabbage salad.
 Notes

This marination of Chicken Reshmi Kabab can be kept for overnight in refrigerator.

To make in stove:

Heat a flat tawa and drizzle 2 tablespoon oil or butter on it. When hot, place the chicken pieces and cover cook for 8 minutes on either sides. If you want smokey flavour, take a piece of charcoal and burn it till its red hot. Keep it in a small bowl and place inbetween chicken. Now pour two drops of oil over it and cover the whole vessel with a lid for 2 minutes. Now open the vessel with chicken will absorb the smoke and give you the desired tandoor flavour. Remove charcoal.

Badhusha Recipe

Badhusha Recipe - Indian Dessert

Ingredients

Maida – 1 and 1/2 cups
Butter(at room temperature) – 1/4 cup
Baking Soda – 1/2 tsp
Sugar – 1 tsp
Oil – 1.5 tbsp
Curd – 2 tbsp
Water – 1/4 cup(plus or minus according to requirement)
Oil – for frying

For The Sugar Syrup:

Sugar- 1/2 cup
Water – 3/4 cup
Elachi powder – a pinch
Saffron – 2 strands optional
Lemon Juice – 3/4 tsp

Melt butter, In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add maida and mix.
Mix well , it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for
10 mins. Divide lemon sized balls and keep aside. Allow it to rest for 10 mins.
Start shaping the badushas. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls,
 making a dent with your thumb in the middle as shown below. See the video below the steps for making badusha swirls.
When you shape them itself the badushas should be smooth…there should not be much cracks (for this kneading it to a soft
pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes
they may even start to break.

Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add
saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside. Simultaneously while making
the sugar syrup itself you can start frying the badusha.
Note: After heating oil in a kadai – add a pinch of the batter if it rises immediately then that is the correct stage.
Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil….
When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium to low flame, flip it over
once it gets browned on one side and fry until golden brown.
Important: Don't fry in high flame.

Drain badhusha on tissue then add it to the sugar syrup immediately.
Keeep them immersed for 1hour and then transfer it to a tray with silver foil. Remove from syrup and store them.
Leave in syrup for 2 to 3 hours for better taste.

Chappathi paneer roll

Now you don't have to worry about your leftover chappathis. Just use them up the nextday and get appreciated by your loved ones.

Ingredients:

Chapatti 4
 Paneer 1 cup crushed slightly
 Onion medium 1/2 piece cubed to fry
 Other half sliced for garnish
 Mint cilantro 1/4 cup chopped
 Red chili powder 1/4 tsp
 Garam Masala 1/4 tsp
 Turmeric a pinch
 Capsicum cut into small pieces
 Chaat masala for garnish
 Salt

Green chutney grind
 Cilantro and mint 1 cup
 Yoghurt 1/2 cup
 Ginger small piece
Green chilli 1

Mix in a bowl the paneer,onion,red chilli powder, turmeric, mint,cilantro, garam masala, capsicum, salt
 Heat oil and stir fry for 5mins.
 Divide into four parts.

Take chappathi and put the paneer mixture, sliced onion, chat masala, green chutney, some chopped mint and cilantro.

Toast on pan with some oil.
 Serve with tomato sauce and remaining green chutney.

Tandoori chicken on stove with Green Chutney

Ingredients

Chicken 500gms cut into  2

First marination

Red chilli powder 3tsp

Gg 1tbsp 

Lemon juice 1/2 lemon 

Salt 1tsp

Second Marination

Red chilli powder 1/2 tsp

Cumin 1/2 tsp

Coriander powder 1tsp 

Black pepper powder 1/4 tsp

Turmeric 1 / 4  tsp

Kasuri methi 1tsp 

Curd 2tsp full

Garam masala 1/2 tsp 

Butter 1tbsp

Method:

Make deep slits in chicken.

Do first marination and leave for 10mins

Mix in bowl second marination and rub into chicken well with 1tsp oil.Save remaining marination.

Heat pan and add butter 3/4 tbsp.

Place chicken bony side facing pan.

Cook on high flame for 3mins covered.

Open and flip over and cover cook on high for 3 mins.

Open and cook for 5mins more fliping over till masala coats well.

Now place grid on stove and set high flame and place chicken over it.Apply little butter on chicken while roasting.

Flip over and do same.

Meanwhile heat the pan with fried leftover and add sliced onion and saute for few mins.Add 1/4 cup water in left over marinade and add to pan.mix well and add half of it over grilled chicken.

For tandoori smokey smell and taste trick:

Take a piece of charcoal and burn it till its red hot. Keep it in a small bowl and place inbetween chicken. Now pour two drops of oil over it and cover the whole vessel with a lid for 2 minutes. Now open the vessel with chicken will absorb the smoke and give you the desired tandoor flavour. Remove charcoal.

Green chutney with yoghurt:
Pudina 1 cup
Cilantro 1 cup
Green chilli 1
Ginger small piece
Yoghurt 1 cup

Grind all ingredients with half cup yoghurt
Beat remaining half cup yoghurt separately and add to ground mixture.
Add required salt.

Chicken Dum Biryani - Easy but authentic taste

Chicken Dum Biryani - Easy but authentic taste

Ingredients:

500gms chicken
1.5 cups dahi
200 grams basmati rice
2 cups onions thin long sliced( 4-5 medium onions)
4 green chillies (slitted)
1 cup chopped green coriander
1/2 cup chopped pudina patta
Water
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp shahi biryani masala
1 tso garam masala
Salt to taste
5-6 cloves
10 black pepper
2 small cardamom sticks
4-5 cinnamons
1/2 cup ghee or oil
1 tsp ginger garlic paste
Orange food colour

Atta dough for sealing sides(I used towel instead to cover the pan & closed with lid)

First we need to boil basmati rice. So boil some water and add 200, grams of washed and cleaned basmati rice. Add salt to taste and add 1 small cinnamon stick, 3-4 cardamom, 4 cloves and 3-4 black pepper. And let it boil.
Now add 1 tsp of oil or ghee while boiling.
We have to cook the rice to 60%. Dont cook it fully. And strain it. Keep it aside by spreadind it in a plate and let it cool.
Now to marinade chicken add 1.5 cups dahi into the chicken and 1 tsp gg.
Add 1 tsp red chilli powder
Add more if you want to make it more spicy.
1/2 tsp turmeric powder.
add remaining cloves,, cinnamon , cardamom and peppers.
Add 2 tsp shahi biryani masala.
Add /2 tsp garam masala powder, add salt.
Add green chillies. Add 1/2 of green coriander.Add some pudina and mix well.
Refrigerate 2hrs.
To make crispy onions fry onions in hot oil on high flame until golden brown.Fry little by little.
Take out marinated chicken.
Take a thick bottomed pan or vessel and add in the marinated chicken.
spread it evenly at the bottom and them sprinkle some fried onions over it.
Drizzle a tsp ghee or oil over it.
Add some chopped pudina leaves and coriander leaves.
Now add 1/2 quantity of cooked rice over it and form a layer.
Add again fried onions, green coriander and pudina leaves with a spoon of ghee or oil over it. Now repeat the same procedure again for rice and fried onions. So all together we have one layer chicken and 2 layers of rice on top.
Now on half side add orange food colour mixed with milk and in another side yellow colour.
Close it with a perfectly fit lid. And close the sides properly with dough of maida flour. Do not keep any gaps as it will allow steam to go out.I used towel instead of dough.
Cooking procedure:

1. First cook it for around 25 minutes on low medium flame.
2. Then cook it for 15 mins on low flame.
3. Finally keep the pot on a tawa and cook it for around 5 minutes on low medium flame.
Turn off stove and keep it covered for 5mins. Open & enjoy

Kozhukattai with Rice & Wheat flour

Ingredients
Rice flour 1 1/2 cup
Jaggery 1/2 cup
Coconut 1 1/4 cup
Cardamom 2

Filling:

Heat pan and add quarter cup water.
Put Jaggery and boil
When dissolved add coconut and mix till it becomes semi-thick where jaggery liquid won't drip.
Now add Cardamom

Method 1:

To rice flour add a pinch salt and add approximately 1 1/4cup hot water and make dough, Flatten small portion your palm about 10cms diameter and fill with coconut Jaggery mixture.

Steam for 10 mins on Idly plate.

  on

Method 2:

Boil 1 ¼ cup water and add a pinch of salt. Turn to sim and add rice flour to the water and mix well till it forms dough consistency. Remove from stove and take small portion and flatten it on palm. Take a spoon full of coconut jaggery mix and keep in the center and roll to balls, Fold and make a ball. Steam for 10 to 12 mins on Idly plate.

Wheat Kozhukattai

Ingredients
Wheat flour 1 1/2 cup
Jaggery 1/2 cup
Coconut 1 1/4 cup
Cardamom 2

Filling:

Heat pan and add quarter cup water
Put Jaggery and boil
When dissolved add coconut and mix till it becomes semi-thick.
Now add Cardamom

Method 1:

To wheat flour add a pinch salt and add approximately 1 1/2 cup cold water and make dough, Flatten small portion on your palm about 10cms diameter and fill with coconut Jaggery mixture and roll to balls..
Steam for 10 mins on Idly plate.

Laddu or Ladoo Recipe - Easy recipe

Ingredients:

Besan 1cup
Water 1/2 and 2tbsp for batter
Sugar 1 1/4 cup
Water for syrup 3/4 cup
Cardamom 5
Salt 1pinch
Camphor (pacha karpooram)- 1pinch
Baking powder 1pinch
Ghee 1tsp melted to add before making balls.

Make batter sit for 10 mins.
Heat oil in a kadai. You need two perforated ladle.
Pour batter through perforated laddle holding 2inches above oil and keep moving laddle. Remove boondi from oil with the other ladle before it gets brown and dry it on a paper.


Sugar syrup: Prepare first.

Add sugar into water and boil till you get just more than 1string consistency. You can test it by touching the syrup and rubbing between thumb and index finger. When you lift your index finger, you should see 1 single thread like formation. This is 1 string consistency.

Make boondhi and take ½ portion and run in blender one round before adding to syrup.
Add Cardamom and camphor to syrup.
Soak boondhis in syrup for 1/2 an hour and add melted ghee before rolling to balls. Roll it while its warm enough to touch.
Wet hands before rolling.

Mushroom Pepper Fry

 Mushroom Pepper Fry - Must try....

Pepper Mushroom (Today decided to make mushrooms after a long time and while going through my recipe book tada!! found this one which I made long back and totally forgot)

Ingredients:

Button Mushrooms 20nos
Onion medium sized 1 chopped
Garlic 4-5 cloves sliced
Fennel powder 1/2tsp
Coriander powder 1/4tsp
Turmeric Powder 1/4tsp
Pepper 1tbsp freshly ground coarsely
Curry Leaves 1 string
Cilantro few

Method:
1. Heat 1tbsp oil and add fennel and when aroma releases add onion, garlic salt and fry till almost golden brown.
2. Now toss in the mushrooms and cook till it shrinks to half.
3. Then add turmeric powder, coriander powder, curry leaves, pepper and salt. Sprinkle some water and cook till masala coats mushrooms well.
Garnish with cilantro and serve.

Chilli chicken fried

Chicken chilly fried

Ingredients:

500gm chicken, cut into small pieces
1 onion big, cut into cubes
1/2 of a green capsicum / bell pepper, cut into cubes
1 tbsp soya sauce
1/4 tsp white vinegar
1 tbsp green/red chilli sauce
1 tsp freshly ground black pepper
2-3 green chillies, slit
2 dry red chillies
1 tbsp minced garlic
1 tbsp cornflour
1 tbsp all purpose flour or maida
1 egg
Salt to taste
A pinch of sugar
Oil
Spring onions for garnish(optional)

Method

Marinate the chicken in 1/2 tbsp soya sauce, egg, salt, pepper, flour, cornflour, half the garlic and half the green/red chilli sauce for atleast 30 mins. Leave it for an hour or two if you have the time.
Heat a shallow pan with about 1/4 cup oil and lightly fry the chicken pieces until golden brown. Set aside.
In the remaining oil, add chopped garlic and the chillies and flakes and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (2-3 mins). Add vinegar and mix well. Top off with the fried chicken and the remaining quantities of ingredients used to marinate (1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce, salt, sugar, and pepper).
Stir all the ingredients until well combined and fry for another 3-4 mins. Garnish with some chopped spring onions and serve hot.

Paruppu vadai or Masalvadai

Paruppu vadai for evening snack 😊

Channa Dal - 1 cup
Small Onion - 10 or Big onion - 1 big sized (finely chopped)
Rice flour or Rava - 1 tbsp
Coriander Leaves - 3 to 4 tbsp finely chopped
Curry leaves few
Oil - for frying
Salt - to taste

To grind:
Fennel Seeds - 1 tsp or fennel powder 1/2 tsp
Red Chillies - 2
Garlic - 4 cloves chopped finely
Ginger - half inch piece

Method:
Wash and soak channa dal for 2 to 3 hrs. Then drain the water completely and keep aside. Grind together the ingredients listed under 'to grind' to a coarse paste.Keep aside.

Now grind channa dhal to a coarse mixture make sure it is thick...Few dhal as whole here and there is fine. Then transfer the mixture to a bowl. Add onions, rava, coriander leaves,curry leaves, salt, garlic fennel paste and mix well.

Do not add water. Make equal lemon sized balls out of the mixture, and pat them on your palm to form a circle to medium thickness.

Keep them in a plate ready to deep fry. Heat oil in a kadai and deep fry them till golden brown, turning over both sides. Drain it on a tissue paper.

Healthy Chicken Kadai Biryani

Healthy Chicken Kadai Biryani

Jeerakasala rice 1 1/4 cup
Onion medium 1 chopped
Tomato 1 chopped
Gg paste 1 1/2 tablespoon
Garam masala 1/2 teaspoon
Cumin powder 1/2 teaspoon
Cinnamon 1 inch piece

Chicken marinade
2 Thigh pieces
Lemon juice 1/2 lemon
Red chili powder 2 tsp
Turmeric a pinch
Salt

Take a nonstick kadai and add 1tsp oil.Place the chicken in the kadai.Cover and cook on lowest flame for 10mins.
Flip over and cover cook for another 3mins.

Keep chicken aside. Remove any burnt remains in the kadai.
In the same kadai add 2tsp ghee.Add cumin,onion and cinnamon stick.
Now add gg paste and saute till onions turn golden brown.
Add tomato and saute for 3mins and sprinkle garam masala powder.
Take 2 cups water in the kadai and bring to boil. Add enough salt and the washed rice.
Place the chicken on top.Cover the kadai with cloth and place lid and cook for 10-12mins.
Serve with pudina chutney and pickle.

Wheat Banana Muffins

Wheat Banana Muffins with honey Recipe:

2 cups (260 grams) whole wheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 1/ 2 cups mashed banana (about 3 large ripe bananas

2 large eggs, lightly beaten

1/4 cup honey or maple syrup(If you don't want to add honey you could relace it with same quantity sugar i.e total 3/4 cup sugar)

1/2 cup (105 grams) sugar

1/3 cup (80 ml) milk

1/4 cup (60 ml) sunflower oil

1 teaspoon pure vanilla extract
or essence

Instructions:

Whole Wheat Banana Muffins: Preheat oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line 16 muffin cups with paper liners or use non stick muffin baking tray.

In a large bowl combine the flour, baking powder, baking soda, salt, and ground cinnamon

In another large bowl combine the mashed bananas, lightly beaten eggs, honey or maple syrup, sugar, milk, oil, and vanilla extract. With a plastic spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and bake about 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan.

Dindugal Chicken Biryani

Dindugal Chicken Biryani

Ingredients:

Ghee - 2 tblspn
Oil - 3 tblspn
Basmati Rice / Jeera Chamba Rice- 2 cup
Onion - 1 large sliced thinly
Green Chilli - 3 slit
Ginger Garlic Paste - 3 tblspn
Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Coriander Leaves - 3/4 cup chopped
Mint Leaves - 3/4 cup chopped
Thick Coconut Milk - 1 cup
Water - 2 cup
Salt to taste

For Marinating:
Chicken - 500 gram chicken on the bone
Thick Unsour Curd - 1 cup
Chilli powder - 1 tsp
Salt to taste

For Briyani Masala Powder:
Fennel Seeds / Sombu / Saunf - 1 tblspn
Cinnamon Stick / Pattai - 2 small stick
Cardamom Pods / Yelakai - 4
Star Anise - 1
Cloves / Krambu - 4

Method:

Marinate chicken with the given ingredients for 30 mins,or can leave it in the fridge overnight.

Grind the ingredients given for the briyani masala to a fine powder.

Wash and soak the basmati rice for 30 mins.

Now make the masala. Heat oil and ghee in a frying pan.

Add in onions, green chilli and saute till light golden.

Now add in ginger garlic paste and saute for a min.

Add in turmeric, chilli powder and the ground masala.. Saute it for a min.

Now add in the marinated chicken along with the marination. Saute it for 5 mins so the chicken gets coated with the masala.

Now cover the pan and cook on a low heat for 15 mins.

Transfer the masala to a pressure cooker. In the same kadai. Add a tsp of ghee and fry the soaked and drained rice for 5 mins or so. Once it is coated well with the ghee, add it back into the pressure cooker.

Add in coriander leaves and mint leaves, coconut milk and water. Add salt to taste

Now bring everything to a boil. Cover the pressure cooker and let everything cook for 1 whistle on high. Simmer the flame and let it sit for 15 mins. Once 15 mins is over, switch off the flame and let the steam escape all by itself. Once the pressure is released. Open the cooker and fluff the rice with a fork.

Serve the briyani with raita.

Eggless Marble Cake

Eggless Marble Cake

Ingredients

All purpose flour - 2 cups (I used maida)
Baking powder - 1 1/4 tsps
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Oil - 1/2 cup
Sugar - 3/4 cup + 1 1/2 tbsps, superfine or coarsely powdered, divided
Banana puree - 1/4 cup
Yogurt - 1/4 cup
Milk - 1 cup, luke warm
Apple cider vingar - 3/4 tbsp (or white vinegar or lemon juice)
Vanilla extract - 1 tsp
Cocoa powder - 1/3 cup (dutch processed)
Hot water - 1/4 cup
Instant coffee powder - 1 tbsp

Method

Preheat oven to 160 C and position a rack in the center of the oven. Grease
the bundt pan thoroughly including the creases and flour it well and tap
out the excess flour.
In a small bowl, add the hot water, instant coffee powder, cocoa powder and
2 tbsps sugar and mix till smooth with no lumps. Set aside to cool.
Add vinegar to luke warm milk and set aside till use. This is becomes
buttermilk which is used for baking.
In a medium bowl, sift the flour, baking soda, baking powder and salt.
In large bowl, add the oil and superfine sugar and beat till the sugar is
well combined. Add the banana puree, yogurt, prepared buttermilk and
vanilla extract and mix till combined.
Gradually add the flour in four additions and mix until just combined and
smooth.
Transfer a little less than half of the cake batter to the cocoa mixture
and mix with a spoon until smooth.
With the help of a large spoon, alternate scoops of the vanilla and
chocolate batters into the pan. Take a chopstick and create a swirl all
through the batters taking care not to touch the sides of the pan. Smooth
the top lightly.
Bake in the preheated oven for 45 to 55 mts till a skewer inserted in the
center of the cake comes out clean. Check from 40 mts onwards. Cool on a
wire cake rack for 10 mts and invert the cake onto the rack to cool
completely.