Masala Neer Dosai

Ingredients:

Raw Rice - 1 1/2 cup
Coconut - 1/2 cup
Garlic pods - 6
Ginger - 3 small pieces,
Mint Leaves - Little
Coriander Leaves - Little
Water, Salt - As Reqd

Method:

• Soak rice overnight.
• Grind rice along with coconut and other ingredients.
• Mix salt and water.
• Batter should be of milk consistency.
• Then pour in tawa like appam, but it should be very thin layer.
• Serve hot with parupu thuvayal.

Pori Dosai

Ingredients:

Raw Rice - 1 1/2 cup
Pori - 1 1/2 cup
Curd - 1/4 cup 
Baking soda - Little(optional)
Salt - Little

Method:

• Soak  the rice for 2 hrs.
• Wash the pori nicely and add curd and keep aside.
• Add salt and blend rice and then poha.
• It should be of dosa batter consistency.
• Heat the tawa and pour the batter and cook covered.
• Serve this with tomato kurma or parupu thuvayal.

Parupu Thuvayal/Thogayal #1

Ingredients:

Urad dhal - 1 tbsp
Channa dhal - 1 tbsp
Thur dhal - 1 tbsp
Garlic pods - 6
Dry Red Chilly - 7-8
Coconut - 1 1/2 tbsp(grated)
Tamrind water - 2 1/2 tbsp
Hing - Little
Temper - Mustard - 1 tsp, Curry Leaves - Little
Salt, Oil - As reqd

Method:

• Heat oil and add all dhals and fry till color changes.
• Strain this and keep aside.
• In same oil add  garlic, red chilly, coconut, hing, tamrind water and saute.
• Add salt and blend this coarsely.
• Heat oil and add items under temper.

Icing Sugar

Ingredients:

Sugar - 1 cup
Corn Starch - 1 tbsp

Method:

• Add the ingredients in a blender and blend them to powder form.
• Transfer this to air tight container and can use as and when needed.

Glaze Fruits

Ingredients:

Sugar - 2 tbsp

Cherries - 10-15 (no seeds)

Corn flour - 1 tsp(mix in water and keep)

Water - Little

Method:

• Heat a pan and add cherries and sugar(increase or decrease sugar amount depending on fruit taste).
• Mash it off and add corn flour mixture and turn it off. 

Note:

In same way you can do with strawberries, cranberries etc.

Cherry Upsidedown Cupcakes

Ingredients:

Butter - 1 cup
Brown sugar - 1 cup
Eggs - 2
Vanilla Extract - 1 tsp
All purpose flour - 110g
Baking powder - 1/4 tsp
Milk - 30 ml
Glaze Cherries - 10-15(cut into small pieces)

Method:

• In a bowl blend butter and brown sugar.
• Add eggs one by one and blend.
• Then add vanilla extract, 1 spoon of flour and blend (we add this way to avoid curdles).
• Then add baking powder and flour mix and blend.
• Add milk to it and make the batter ready.
• Now add the cherries to the batter liners and fill in 3/4th in moulds.
• Preheat oven at 150-160°C and bake for 20-25  mins.

Veg Balls Manchurian

Ingredients:

Cabbage - 1/2 cup
Carrot - 1 (big)
Beans - 4-5
Pepper Powder - 1 tsp
Maida flour - 1/2 cup
Corn flour - 2
Soya Sauce - 1 tsp
Salt,Oil - As reqd

Manchurian Gravy:

Spring onion - Little (finely chopped)
Garlic pods - 6 (finely chopped)
Pepper powder - 3/4 tsp
Soya Sauce - 1 1/2tbsp
Tomato Sauce - 1/4 cup
Red chilly Sauce - 1/8 cup
Corn Flour - 1 tbsp(mix in water and keep)
Water - 1 cup
Oil, salt - As reqd

Method:

• In a bowl add the finely grated veggies.
• Then add pepper powder, flours, soya sauce and little salt.
• Mix this nicely(no need of water) and make small balls.
• Heat oil in pan and deep fry these balls and keep aside,
• Heat oil in pan and add spring onion and garlic and saute.
• Add pepper powder and sauces.
• Then add water and let it boil for few mins.
• Now add the corn flour water mix and stir.
• Once the gravy thickens add in the fried balls and give a quick mix.
• Garnish with spring onion leaves and serve.

Note:

• You can serve the fried balls as a starter.
• Add salt accordingly as ball also has salt and also the soya sauce.
• Goes good with fried rice.

Prawn Pathia

Ingredients:

Onion - 1
Turmeric powder - 1/2 tsp
Red Chilly powder - 2 tsp
Coriander powder - 2 tsp
Tomato puree - 1 1/2 cup or 300 ml
Red Chilly paste - 2 tbsp
Green Chilly - 3 (slit)
Lime juice - 1 tbsp 
Ginger garlic paste - 1 1/2 tbsp
Prawn - 10-15
Curry Leaves - Little
Oil,Salt, Water - As reqd

Method:

• Heat oil add onion and saute.
• Then add curry leaves and ginger garlic paste and saute till raw smell goes.
• Add the masala powders one by one and stir it.
• Now add in the tomato puree and red chilly paste and saute.
• Add required water and let it boil.
• Now add lime juice , slit green chillies.
• Finally add in washed prawns and let it boil for few mins.
• Garnish with coriander leaves and serve spicy prawn pathia.

Green Soup

Ingredients:
Oats - 4 tbsp
Spinach - 1 cup
French beans - 4- 5(blanched)
Green Capsicum - 1 (big)
Pepper powder - 1 tsp
Whipped Cream - 1 tbsp
Salt, Water, Butter - As reqd

Method:

• Heat a pan and add oats and roast it.
• Add chopped spinach leaves, capsicum and blanched beans.
• Add water and let it boil for few mins.
• Let it cool and blend the mixture to a fine paste.
• Heat a pan and add butter.
• Add the blended mixture and little water and let it boil for 5-6 mins.
• While serving add whipped cream and serve.

Carrot Soup

Ingredients:

Carrot - 1 (big)
Beans - 1 or 2
Onion - 1
Bay Leaf - 1
Pepper powder - 1 tsp
Corn flour - 1 tbsp(mix in water and keep)
Salt, Water, Butter - As reqd.

Method:

• In a pan add butter.
• Add bay leaf and saute, then add onion and saute.
• Then add carrot and beans and saute for a while.
• Add water to this and boil till veggies are soft.
• Let this cool and blend this (remove bayleaf while blending).
• Heat butter in pan and the bay leaf(which you removed) and puree.
• Add 1 cup of water and let it boil.
• Do add salt and pepper powder.
• Now add the corn mix and give a stir.
• Once it thickens turn off the fire.
• While serving add little fresh cream and serve.

Sandesh Bengal Sweet

Ingredients:

Homemade Paneer
Saffron strands - Little
Pista or any nuts - Little (finely cut)
Powdered Sugar - 4-6 tbsp

Method:

• Now take your homemade paneer and knead it nicely for 5-8 mins.
• Heat a non-stick pan and add this paneer and powdered sugar.
• Mix well and stir continuously, for 5 mins(till it does'nt stick to the pan).
• Transfer to plate and make desired shapes and garnish with nuts and saffron strands.

Variation #1:

• You can add coco powder while stirring and garnish with white chocolate and serve choco sandhesh.

Wheat Pizza (No Yeast)

Ingredients:

Pizza base:
Wheat flour - 1 cup
Ketchup - 2-3 tbsp or Homemade Pizza Sauce
Salt, water, olive oil - As reqd

Topping:
Onion - 1
Capsicum - 1/2
Tomato - 1
Oregano - 1 tsp
Red chilly flakes - 1 -2 tsp
Grated cheese - 2- 4 tbsp

Method:

• Make a dough and make small pan size base.
• Use fork a make holes here and there.
• In a bowl add the diced onions, capsicum and tomato(seedless).
• Add crushed oregano, chilly flakes, salt and little olive oil and mix well.
• In a non-stick pan drizzle olive oil and toast the base.
• Then turn off fire and spread ketchup (or pizza sauce)and the onion mix.
• Now grate the cheese on top of it.
• Heat the pan and drizzle oil and keep this wheat pizza and cook covered till cheese melts.
• Serve this with tomato sauce.

Note:
I made this with leftover chapathi dough.

Tomato Soup

Ingredients:

Tomato - 3 (bangalore tomato)
Onion - 1 (finely chopped)
Garlic - 3-4
Bay Leaf - 1
Bread - 3-4 slcies
Pepper powder - 1 tsp
Corn flour - 1 tbsp(mix in water and keep)
Salt, Water, Butter - As reqd.

Method:

• Heat water a pan and blanch the tomatoes.
• Remove the skin and blend the tomatoes.
• In a pan add butter and roast the bread pieces(cut into small squares) and keep aside.
• In a pan heat oil and add bay leaf and saute, then add garlic and onion and saute.
• Now blend this (remove bayleaf while blending).
• Heat butter in pan and the bay leaf(which you removed) and add the tomato and onion puree.
• Add 1- 1 1/2 cups of water and let it boil.
• Do add salt and pepper powder.
• Now add the corn mix and give a stir.
• Once it thickens turn off the fire.
• While serving add the bread pieces and little fresh cream.

MothiChur

Ingredients:

Besan flour - 1 cup
Rava - 1 tbsp
Baking soda - 1 tsp
Badam - 3-5 (thin slices)
Milk - 2-3 tsp
Elaichi powder -  a pinch
Kesar food Color - little
Oil, water - As reqd

Sugar Syrup:
Sugar - 1 cup
Water - 2-3 tsp

Method:

• In a bowl sift and add the besan flour,rava and baking soda and mix well.
• Add little water and batter should be of dosa consistency
• Heat oil in pan and use a ladoo spatula and pour the batter.
• Do repeat the process and collect the boondi in a plate.
• In a pan add sugar and little water and let it boil.
• Boil it till you get single strand consistency.
• Keep the fire in low range and add food color, elaichi powder and boondi and mix well.
• Turn off the fire and make ladoo and garnish with badam.

Note:

• I use the vegetable grater to make boondis.
• As the whole were bigger I got bigger boondi's, so just coarsely blended and added to sugar syrup.

FhataFhat Gravy (Desi Style)

Ingredients:

Onion  - 1
Tomato - 1
Garlic pods - 4-5
Ginger - Small piece
Turmeric powder - 1/2 tsp
Red Chilly powder - 2 tsp
Cumin powder - 1 tsp
Fresh cream - 2 - 3 tbsp
Potato - 2 (boiled)
Coriander leaves - For garnish
Oil, Water, Salt - As reqd

Method:

• Grind onion, tomato, ginger and garlic to a fine paste.
• Cut the boiled potatoes to small pieces.
• Now heat oil in pan and add the paste and water.
• Now cook till raw smell goes.
• Then add turmeric powder, chilly powder and cumin powder.
• Then add the required salt and mix well.
• Now add the potatoes and mix and let it bilo for 2 mins,
• Finally add the chopped coriander leaves and fresh cream.

Note:
Instead of potatoes you can use paneer or chicken or cauliflower or any veggie of your choice.
Here I have used cauliflower.

Pasta N Pesto Sauce

Ingredients:
Basil leaves - a bunch
Garlic pods - 5(to grind), 5 (finely chopped)
Walnuts - Little
Pepper powder - 1 tsp
Parmesan Cheese - 2 tsp(grated)
Olive oil - 2 tbsp
Brocolli - few Pieces
Pasta - 1 cup(boiled)
Onion - 1 (finely chopped)
Olives - 5
Salt, Water - As reqd

Method:

• In a bowl add basil leaves, garlic pods, walnuts, pepper powder and cheese.
• Mix this well and add 1 tbsp olive oil and blend this nicely by adding little water.
• In a pan heat oil, add garlic and onion and saute for a while.
• Then add the grinded paste and cook for 7-8 mins till the raw smell goes.
• Then add cooked pasta, brocoli and required salt and mix well.
• Finally add the olives and serve the pasta in pesto sauce.

Poori Ladoo

Ingredients:

Maida - 1 cup
Rava - Handful(3 tbsp)
Salt - Little
Cashews - 6-8(cut into small pieces)
Ghee - 2 tbsp
Powdered sugar - 150 g
Water, Oil - As reqd

Method:

• In a bowl add maida, rava and little salt and mix well.
• Add water and make dough.
• Knead the dough and make small poori's.
• Heat oil in pan and fry these poori's and keep aside.
• Once it is cool grind these pooris and keep aside.
• In a bowl add these poori's and powdered sugar.
• Heat ghee and add cashews and fry and add this to poori mix.
• Mix well and make ladoo and serve the poori ladoo.

Ulli Vada - Kerala Style

Ingredients:
Besan flour - 2 1/2 tbsp
Rice flour - 1 tbsp
Cumin seeds - 1 tsp
Green chilly - 2-3 (finely chopped)
Ginger - small piece (finely chopped)
Red chilly powder - 1 tsp
Onion - 2 (fine chop)
Cashews - 6 - 8(cut into small pieces)
Fennel powder - 1/2 tsp
Coriander leaves - little(finely chopped)
Salt, Water,oil - As reqd

Method:

• Finely chop the onions and wash it in water and strain and keep aside.
• Now in a bowl add all the ingredients listed except oil.
• Mix well.
• Heat oil in pan and fry these.
• Serve the kerala style ulli vada.

PaasiParupu Urundai

Ingredients:
Moong dhal - 1 cup (powdered)
Powdered sugar - 1 1/2 cup
Elaichi powder - Little
Ghee - 2 tbsp
Cashews - 10 -15(cut into small pieces)

Method:

• Mix the powdered dhal and sugar and keep aside.
• Heat ghee in pan and fry cashews.
• Add the flour mix and elaichi powder and mix well.
• Mix by keeping in low range.
• Turn off the range and make balls when it is hot.

Mughal Chicken Briyani

Ingredients:

Basmati Rice - 2 1/2 cups
Bay leaf - 1
Cloves - 2
Green Elaichi - 1
Cinnamon Stick - small piece
Safforn - Little (soak in luke warm water/milk)
Chicken - 150 g
Onion - 2 (fry in ghee)
Green chilly  - 2 (slits)
Ginger garlic paste - 1 tbsp
Curd - 75-100g
Red Chilly powder - 1 - 2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1/2 tsp
Corainder leaves - for garnish
Egg - 1 (boiled)
Ghee, Salt - As Reqd

To Grind:
Cashews - 6
Badam - 6
Grated coconut - 2 tbsp
Mint leaves - Little

Method:

• Grind the items under "to grind" and keep the paste aside.
• In a bowl add the chicken pieces and the grinded paste.
• Add salt, turmeric powder, chilly powder, coriander powder, garam masala and cumin powder and mix well.
• Add curd and slit chilly, 2 tbsp of ghee and mix well and keep this aside for half an hour.
• Now in pan add ghee and add basmati rice and saute well.
• Transfer this to bowl and add required water.
• Now add bay leaf, cloves, elaichi, cinnamon and safforn water and cook this.
• Now in a pan add marinated chicken and little water and cook till the chicken is tender.
• Now add this to rice and mix well.
• Garnish with coriander leaves and do grate boiled egg.

Note:

• You can half cook rice and strain and keep.
• Then can layer rice, gravy and dum it.

Mutton Chukka

Ingredients:

Mutton - 100 g
Small Onion - 6(finely chopped)
Tomato - 1 (finely chopped)
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 1/2tsp
Pepper powder - 1 tsp
Fennel Powder - 1
Curry Leaves - Little
Salt,Oil, water - As reqd

Method:

• In a bowl add the mutton pieces.
• Add all the masala powders one by one and mix well.
• Next add tomato and required salt and mix well.
• Pressure cook this(7-8 whistles).
• Now heat oil in pan.
• Add curry leaves and once it splutters add onion and saute for a while.
• Then add the boiled mutton and mix well.
• Cook this till it is dry and serve the chukka.

Variation #1:

• Once the chukka is dry, you can add 2 tsp of besan flour.
• Mix well and serve chukka varuval.

Paandinaatu Chicken Kuzhambu

Ingredients:

Chicken - 300 g
Bay leaf -1
Onion - 1(big, finely chopped)
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Corainder powder - 1 tsp
Pepper powder - 1 tsp
Lime juice - Little (1 tbsp)
Curry Leaves & coriander leaves - Little
Salt, Water, oil - As reqd

To Grind:
Tomato - 1
Green Chilly - 2
Red Chilly - 2-3
Fennel seeds - 1/2 tsp
Pepper corns - 1/2 tsp
Coconut - 1-2 tbsp
Ginger garlic paste - 1 1/2 tbsp
Cumin seeds - 1/2 tsp
Curry Leaves - little

Method:

• Marinate chicken with turmeric, coriander, pepper ad chilly powder.
• Do add salt and lime juice and set this aside.
• Now grind the items under "To grind" and keep the paste aside.
• Heat oil in pan and add bay leaf.
• Now add onion and saute for a while.
• Then add the grinded paste and saute for a while till raw smell goes.
• Now add the marinated chicken.
• Once it is half cooked add required salt and water.
• Cook for other 5-8 mins and garnish with coriander leaves.

Wheat Cookies

Ingredients:

Wheat Flour  - 1 cup
Sugar - 3/4 cup
Unsalted Butter - 100 g
Baking Powder - 1/4 tsp
Salt - a pinch
Tutti Frutti - 1/4 cup
Milk - 1 - 2 tsp

Method:

• Preheat oven to 180°C. Line a baking sheet with parchment paper and set aside.
• Take butter, powdered sugar in a bowl and mix well.
• Add in wheat flour, baking powder, salt and mix well.
• Add in tutti frutti and mix well.
• Now it resembles coarse crumbs, add spoonful of milk and make it into a dough.
• Now you can roll the dough into square and cut small pieces from it or you can take small portion from it, roll it out and flatten it lightly.
• Now arrange this in baking tray and pop it in oven and bake for 12 -15  mins.
• Remove it from oven and cool it down for 5 mins.
• Remove the cookies and place it in cooling rack and let it cool down completely.
• Store it in air tight container and serve with milk.

Wheat Halwa

Ingredients:

Wheat flour -  1 cup
Sugar - 2 cup

Cashews - 8-10

Ealichi powder - Little

Food color - optional

Method:

• Dilute wheat flour in water without lumps.
• Mix sugar with wheat flour batter and pour in pan and keep on stirring.
• When it turns transparent putt off the range.
• Heat ghee add cashews,elachi powder and add to this to halwa.
• If needed add colur when you start stirring.
• Add oil+ghee when the mixture starts boiling

Variation #1:

• If you get halwa wheat wash and soak overnight and grind it.
• Filter and take the milk. 
• In pan add 2 parts of sugar and when it boils add the milk and colour(optional)and keep stirring.
• When it starts to boil add ghee+oil and  it turns transparent then put off the range.

Chole Masala

Ingredients:

Bay leaves - 8-10

Cinnamon  - 2 inch 
Cloves - 8-10
Black elaichi - 1
Carom seeds (ajwain) -  1/2 tsp

Cumin Seeds - 2 tbsp

Coriander Seeds - 3 tbsp
Black peppercorns - 2 1/2 tsp
Dry fenugreek -1 tsp

Pomegranate seeds - 2 tbsp
Dry Red chilly - 8-10
Dry mango powder - 1 tsp
Dry ginger powder - 1/2 tsp
Salt  - 1 tsp
Black salt - 2 tsp

Method:

• Dry roast the above ingredients and grind it to a powder.
• Store and use when needed.

Nankhatai I

Ingredients:

Besan flour (gram flour) - 1 cup

Rice flour - 2 tbsp
All purpose flour - 1 tbsp

Almonds -  1/4 cup (finely ground)

Ghee - 1/2 cup

Sugar - 1/2 cup
Green elaichi - 2-3

Method:

• Mix the besan and rice flour.
• Grind the almonds, cardamom (the seeds and not the skin) and sugars together.
• Add that to the besan-rice flour mix and mix well.
• Pour the ghee slowly and rub it into the flour. 
• Cling wrap it and store it in the fridge for 30 minutes.
• Take out dough from the fridge, divide dough into equal size balls, roll and flatten the ball by pressing between the palms.
• Keep space between the cookies since they will spread.
• Place the cookie sheet in the oven and bake at 180 °C for 13-16  mins till it becomes golden and slightly brown at the edges.
• Let them rest on the sheet for 10 mins and then cool on wire rack for 20-30 mins. Store in an airtight jar.

Note:

• while Baking do check after 10 mins as besan flour will burn easily.

Chicken Popcorn

Ingredients:

Chicken - 100 g
Maida - 3 tbsp
Corn flour - 1 tbsp
Red chilly powder - 1 tbsp
Garam Masala - 1 tsp
Egg - 1
Corn Flakes - 1 Cup(crushed)
Salt,Oil - As reqd

Method:

• In a bowl add maida, corn flour, chilly powder, garam masala and salt and mix well,
• Cut chicken into small pieces and put them in this flour and mix and strain.
• Beat an egg and keep.
• Dip the chicken pieces in egg and again dust in flour and again dip in egg.
• Now roll them in cornflakes mixture and keep aside.
• In same way do prepare all pieces.
• Heat oil in pan and deep fry this and serve with sauce.

Note:

• You can use onion powder, garlic powder and oregano to the flour mixture.
• And if you are using this then don't use garam masala.

Neer Dosa

Ingredients:
Raw Rice - 1 1/2 cup
coconut - 1/2 cup
Water, Salt - As Reqd

Method:

• Soak rice overnight.
• Grind rice along with coconut.
• Mix salt and water.
• Batter should be of milk consistency.
• Then pour in tawa like appam, but it should be very thin layer.
• Serve hot with vada curry or kaara chutney.

Palak Shorba

Ingredients:

Spinach (palak) - 4 cups(chopped)
Green chilly - 1 to 2
Mint leaves - 2 tbsp
Milk - 1 cup
Black pepper powder - 1 tsp
Lemon juice - 1 tsp
Ghee - 1 tbsp
Crushed garlic - 1 tbsp
Ginger julliene - 1 tbsp (garnish)

Method:

• Boil 1 cups of water in a pan, add the spinach and cook for 3 to 4 minutes.
• Do not drain. Keep aside and allow to cool.
• Combine the spinach, mint leaves and green chilly and blend in a mixer to a smooth purée.
• Transfer the purée into a pan, add the milk and bring to boil.
• Add the salt, black pepper powder and lemon juice and mix well.
• For the tempering, heat the ghee in a small pan, add the garlic and sauté till it turns golden brown.
• Add this tempering to the spinach mixture. Mix well and simmer for 2-3 minutes.
• Serve hot garnished with ginger julienes.

Akki(Rice) Rotti - Karnataka Style

Ingredients:

Rice flour - 1 cup
Onion - 1 (finely chopped)
Carrot - 1 (grated)
Green Chilly - 2
Coriander Leaves - Little Chopped
Cumin seeds - 1 tsp
Salt, Oil, Water - As reqd

Method:

• In a bowl add the flour, then add onion,cumin seeds.
• Then add carrot, coriander leaves, chilly and salt and mix well.
• Add Little Water and make a dough.
• Heat oil in pan add oil and keep this ball and flatten it.
• Roast both sides and serve with kaara chutney.

Vanilla Cake

Ingredients:

Maida - 6 tbsp

Granulated Sugar - 1/4 cup

Milk - 1/4 cup

Unsalted butter - 1 1/2 tbsp

Baking Soda -  less than 1/2 tsp

Vanilla Esc - 1 tsp
Vinegar - Little more than 1/2 tsp

Method:

• In a bowl add the flour, sugar and baking soda and mix well.
• Now add the melted butter and milk and mix well.
• Finally add vanilla esc and vinegar and mix nicely.
• Grease a pan with butter and transfer the batter to this. 
• Bake this for 1-1 1/2 mins and serve the quick delicious cake.
• You can do pour chocolate syrup or chocolate glaze before serving.

Whipped Cream Frosting

Ingredients:

Whipped Cream - 1 cup
Icing Sugar - less than 1/4 cup
Vanilla Esc - 1 tsp

Method:

• Get the whipped cream powder and make the cream as directed.
• Refrigerate for 15 mins.
• Now add in sugar, esc and blend nicely till it is stiff and forms peak
• It will take app 4-6 mins.
• This frosting will be good on a black forest cake.

Note:

• As in butter cream you can show variations by adding flavors.
• Add in sugar and esc only if your whipped cream powder doesn't contain these.
• You can check the pack for the ingredients and then add accordingly.

Chocolate Glaze

Ingredients:

Sugar - 1/2 cup
Cocoa Powder - 3 tbsp
Unsalted Butter - 1 tbsp
Milk - 3 - 4 tbsp

Method:

• In a microwave bowl add sugar, cocoa powder, melted butter and mix well.
• Microwave this for 30 secs. 
• Now add in milk little by little and give a quick.
• You can pour this on to any cake you bake.

Note: Add Milk accordingly so that glaze is not too watery.

Jamun Cake

Ingredients:

MTR Gulab Jamun Mix - 3/4 cup
Maida - 3/4 cup 
Powdered Sugar - 3/4 cup
Milk - 1 cup
Badam - 5-8(thin slices)
Unsalted butter - 1/3 cup 
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp 
Cardamom powder - 1 tsp 

Method:

• In a bowl add jamun mix and sugar and mix nicely
• Then add flour, baking powder and baking soda and mix all thoroughly.
• Now add melted butter to this and mix well.
• Add milk little by little and mix.
• The batter should be without lumps.
• Now add in the badam and mix it.
• Transfer this to the baking pan.
• Preheat the oven at 180 °C and bake for 30 mins.

Note:  You can use oil instead of butter.

Nel Pori Urundai

Ingredients:

Pori (Nel Pori) - 3 and 1/2 cups
Jaggery - 1/2 cup
Water - As reqd
Elaichi powder - a pinch
Ghee - 1 tsp

Method:

• Heat a pan and add jaggery.
• Now add water till jaggery immerses.
• Stir in low flame.
• The consistency should be when u put this syrup in water it should stand firm, like should be able to roll it like a ball.
• Add elaichi powder and turn off the fire and keep aside.
• Now clean the pori and add it to jaggery base.
• Mix well and then grease your hands with ghee and make urundai's.

Paal Kozhukattai

Ingredients:

Kozhukattai:

Idiyappam flour - 1 cup
Ghee - 1 tsp
Milk -1 cup
Water - 1 cup
Salt - to taste

Syrup:
Jaggery syrup -  1 cup 
Milk - 1 cup
Water - 1/2 cup or Second Coconut milk - 1/2 cup
Coconut Milk - 1 and 1/4 cup
Elaichi Powder - 1/4 tsp
Milkmaid - 2 tbsp
Saffron - 4-5 strands (soak in milk)

Method:

• Make flour dough using items under kozhukattai.
• Make small balls out of it and keep aside.
• Heat pan add jaggery and add water and make jaggery syrup.
• Strain this and keep aside.
• Do take fresh grated cocnut in a mixie and add luke warm water and grind it.
• Strain and take fresh coconut milk and keep aside.
• Now boil milk in a thick pan  and add the kozhukattai balls and cook in low flame.
• Once it comes up add in coconut milk, jaggery syrup and let it boil for few mins.
• Add in elaichi powder and turn off.

My Variation:

• Before turning off  I added milkmaid and safforn.
• This enhanced the taste. 

Amini Kozhukattai

Ingredients:

Idiyapam flour - 1/2 cup
Water,Oil, Salt - As reqd

To temper:
Mustard seeds - 2 tsp
Cumin seeds - 2 tsp
Urad dal - 2 tsp
Red chilly - 3-4
Curry Leaves - Little

Method:

• Make the flour dough.
• Make small balls out of it and pressure cook for 5-8 mins.
• Now heat oil in pan and add items under temper.
• Add the steamed balls and give a toss.
• Amini kozhukattai is ready.

Pidi (Sweet) Kozhukattai

Ingredients:

Broken Raw Rice (upma noi) - 1 cup
Water - 1 cup
Jaggery - 1/2 cup
Grated coconut - 2 tbsp(optional)
Ghee -As reqd

Method:

• Heat a pan and add little ghee and add the upma noi.
• Add water and let it boil.
• Once boiled, add jaggery and mix well .
• Finally add grated coconut and mix well.
• Transfer this to a plate.
• After few mins make small shapes using your hand.

Pidi(Kaara) Kozhukattai #1

Ingredients:

Broken Raw Rice (upma noi) - 1 cup
Water - 1 cup + less than 1/4 cup
Salt,oil - As reqd

To temper:
Mustard seeds -1 tsp
Cumin seeds- 1-2 tsp
Curry Leaves - Little
Channa dal - 1-2 tsp
Red chilly - 3
Grated coconut - 2 tbsp(optional)

Method:

• Heat a pan and add little oil and add the upma noi.
• Add water and little salt and let it boil.
• Once boiled transfer this to a plate.
• Now heat oil in pan and add items under temper.
• Transfer this to the same plate.
• After few mins make small shapes using your hand.
• Serve this with tomato or kaara chutney.

Chocolate Ganache #1

Ingredients:

Fresh Cream - 1 cup
Compound chocolate - 125 g

Method:

• In a bowl beat the fresh cream until thick.
• Heat a pan and add the fresh cream to it.
• Now add the chocolate piece and stir it, in low flame.
• Keep Stirring till it melts and blends well with cream.
• Let this cool and pour this on cake you make.
• Or make it thick and use as frosting.

Butter Cream

Ingredients:

Icing sugar - 4 cup

Unsalted butter - 200 g

Milk - 1 1/2 tbsp

Method:·       

In a bowl add in butter and then add a cup of icing sugar.
Beat nicely, then add another cup and beat.
Add in remaining sugar and blend till you get stiff consistency.

Variation #1:

You can add a tsp of vanilla essence and make it vanilla buttercream frosting.

Variation #2:

Can add chocolate syrup to this and make a milk chocolate frosting.

Note:

If you have powdered sugar only, then in a cup of powdered sugar take a tbsp off.


Add a tbsp of corn flour.

Cheese Sticks

Ingredients:

Cheese - 5 slices (thick ones)
Maida - 3 tbsp
Pepper powder - 1 tbsp
Egg -1
Bread Crumbs - 1/4 cup or Corn flakes - 1/2 cup
Salt,oil - As Reqd

Method:

• Cut the cheese into finger size sticks.
• In a cup add maida, pepper powder and salt.
• In other bowl beat egg and keep.
• I used corn flakes(plain one), just crumble to pieces and keep.
• Now take a cheese stick roll in maida mix and then dip in egg.
• Now roll this in crumbs and then again dip in egg batter and then in crumbs mix,
• Keep all sticks ready.
• Heat oil in pan and deep fry it for few mins.
• Serve with tomato sauce.

Note:

Fry only for 2-3 mins if not cheese will melt.