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.