1 Min Brownie #2

Ingredients:

All purpose flour - 45 g

Chocolate - 20 g

Unsalted butter - 20 g

Sugar - 30 g

Milk - 20 g

Method:

• In a bowl add butter and chocolate.
• Melt them and mix well.
• To this add sugar, flour and milk.
• Transfer this to microwave safe bowl.
• Add few chocolate chunks to this.
• Pop this microwave for a min and serve hot.

Fish / Meen Kozhambu #6

 

Ingredients:

Onion - 1 1/2

Small onion - 15

Garlic - 15

Tomato -  1 1/2

Green Chilly - 1

Vanjiram fish -  500 g

Tamrind - Lemon size

Coriander powder - 2 tbsp

Chilly powder - 1  tbsp

Sambar thool - 1/2 tbsp

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Curry Leaves - a sprig

Salt, Gingley Oil, Water - As reqd

Method:

• Wash and clean the fish pieces and set aside.
• Soak tamrind in water and set aside.
• Blend big onion and cumin seeds coarsely and set aside.
• Blend tomatoes coarsely and set aside.
• Heat oil in pan and add in mustard seeds.
• Cook in low flame.
• Add in fenugreek seeds and saute.
• Add in crushed garlic and fine chopped small onion.
• Saute in low flame.
• Now add in coarsely blended onion and cumin seeds and saute.
• Add in tomatoes and mix well.
• Tomatoes should turn mushy.
• Now strain the tamrind water.
• To this add in corinader powder and chilly powder and mix well.
• Add in curry leaves and mix it.
• Add this to kadai and mix well.
• Add in salt and mix it.
• Add water, if the gravy is too thick.
• Add in little sambar thool and mix it.
• Add in 1 green chilly and mix it.
• Once the desired consistency is achieved, takes app 7-9 mins.
• Add in washed and cleaned fish pieces.
• Fish will also leave water, so adjust consistency acc.
• Give a gentle mix and cook for 5-8 mins in low flame.
• Add in fresh curry leaves and serve hot with rice.

Aloo Paratha #2

 

Ingredients:

Wheat flour - 2 cup
Potato - 3

Onion - 1 (fine chop)
Red chilly powder - 1 tsp 
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp

Coriander Leaves - little
Salt,Water, Oil - As reqd

Method:

• Boil the potatoes and mash it.
• To it add turmeric powder, chilly powder and cumin powder.
• Add in coriander leaves.
• Mix this well.
• Add in flour and salt and mix well.
• Now add tsp of oil and then water little by little.
• Make a soft dough.
• I added fine chopped onions at this stage and mixed well.
• Using onions is optional.
• Make small balls out of the prepared dough.
• Dust with flour and roll out.
• Heat a tawa and drizzle ghee.
• Make parathas and serve hot with pickle or raita or as such.
• I served the parathas with garlic thokku.

Walnut Chocobar

Ingredients:

Walnuts - 50 g 
Milk powder - 120 g
Sugar - 60 g
Milk - 75 ml + Little
Vanilla Esc - 1 tso
Melted Chocolate - As reqd

Method:

• Soak walnuts in water in 3 hours.
• Boil milk and bring it to room temperature.
• Now to the blender add in milk powder, sugar, milk and esc.
• Add in soaked nuts and blend it to smooth paste.
• Can add extra milk if it is too thick.
• Pour this in popsicle moulds.
• Cling wrap and refrigerate overnight.
• The next day, demould and dip in melted chocoalte of your choice.
• You can also add finely chopped nuts to chocolate and dip the ice cream in it.
• Enjoy.

Restaurant Style Crispy Dosa

Ingredients:

Raw rice - 1 cup
Idly rice - 1 cup
Urad dal - 1/4 cup
Channa dal - 2 tbsp
Fenugreek seeds - 1/4 tsp
Salt, Water - As reqd

Method:

• Soak rice, dal and fenugreek seeds in water.
• Soak it for min 3 hours.
• Then drain the water to a bowl.
• Add the content to blender and add required salt.
• Add water acc and blend to a coarse pate.
• Let it ferment overnight.
• Yields crispy dosa.

Note:

• You can add sugar(like 1 1/2 tsp) to the batter while blending, which is optional.
• Or at the time of making dosas add little rava and mix up, this is also optional.