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.