Keerai Kuzhambu

Ingredients:

Keerai - 1 1/2 cup ( I used siru keerai)
Thoor Dal - 1 1/4 cup
Turmeric powder - 1 tsp
Hing - Little
Sambar powder - 1 tbsp
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Tamrind water - Little
Temper - Mustard seeds, cumin seeds
Salt, Water, Oil - As reqd

To Grind:
Dry Red Chilly - 3-4
Channa Dal - 1 tbsp
Coriander seeds - 1 tbsp
Grated Coconut - 3 tbsp

Method:

• Cut the greens and wash nicely.
• Pressure cook the dal(add turmeric and hing) for 5 whistles and mash it.
• Soak tamrind in water.
• Heat oil in pan and items under "to grind" except coconut..
• Add coconut and grind this to a paste.
• Heat oil in pan, add items under temper.
• Once it splutters add onion and saute well.
• Then add tomato and saute till it turns mushy.
• Add the greens and saute for few seconds.
• Add the mashed dal, grinded paste and required water.
• Add salt and let it boil for few mins.

Variation #1:

• You can use any greens of your choice.
• If you dont add tamrind water and "to grind" items then it will be"Keerai Pappu".

Hyderabdai Egg Biryani #1

Ingredients:

Bay Leaf - 1
Cinnamon Stick - 1 small piece.
Cloves - 3
Green Elaichi - 2
Tomato - 1 1/2(fine chop)
Curd - 2 tbsp
Basmati Rice - 4 Cups
Briyani Masala - 1 1/2 tbsp
Red Chilly powder - 1 tsp
Onion - 1 1/2
Cashews - 6-8
Oil, Ghee,Water, Salt - As reqd

For Fried Egg:
Boiled egg - 4
Ginger garlic paste - 1 tsp
Red chilly powder - 2 tsp
Black pepper powder - 1 tsp
Besan flour - 2 tbsp
Salt - 2 tsp

Masala for Briyani:
Cashews - 6
Poppy Seeds (kasa Kasa) - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Coconut - 2 tbsp
Green Chilly - 4
Ginger Garlic paste - 1 tbsp
Mint Leaves - 1/2 cup
Coriander Leaves - 1/2 cup

Method:

• Heat oil in pan and deep fry onions(till it turns in brown color) and keep aside.
• Add cashews and fry and keep aside.
• Marinate eggs in items under "For Fried Egg".
• Add water to this and set aside for 15 mins.
• Heat a pan add ghee and oil and fry these eggs in low flame and set aside.
• Soak rice in water for 10 mins.
• Heat ghee in pan and add rice and saute and transfer to the bowl.
• Grind ingredients under "masala for briyani" and keep aside.
• Heat oil in pan and add garam spices.
• Then add tomato and grinded paste and saute till tomato is mushy.
• Now add briyani masala, red chilly powder and salt.
• Add little water and let this boil for few mins.
• Add curd and give a mix and transfer this to rice bowl.
• Add required water and cook.
• At the final stage add fried onions and egg and pour in the saffron mix.
• Cook again for 5 mins.
• Serve the spicy fried egg biryani with raita.

Fhatafat Gravy #2

Ingredients:

Cauliflower - 1/2 cup
Fennel Powder - 1 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1 tbsp
Red chilly powder - 1 1/2 tsp
Cloves - 2
Cinnamon Stick - small piece
Ginger garlic paste - 1 tsp
Turmeric Powder - 1 tsp
Onion - 1
Tomato - 1
Coconut - 2 small piece
Cashews - 4 (optional)
Sugar - Little
Oil, Salt, Water - As reqd

Method:

• Add turmeric powder,little salt and water and let it boil.
• Once it boils turn off and add florets and cover with lid.
• After 5 mins filter the florets and keep aside.
• In a pan add oil and garam spices.
• Add onion,ginger garlic paste and saute well.
• Then add coconut, tomato, masala powders and mix well.
• Add the cashews, required salt and mix well.
• Transfer this to a bowl and let it cool.
• Once it cools, grind it to a paste.
• Heat little oil in pan and add grinded paste.
• Add little sugar and required water and let it boil.
• After few mins add the florets and mix well.
• Garnish with coriander leaves and serve with hot chapathis.

Barbie Cake

Ingredients:

Butter Cake
ButterCream Frosting
Orange food color gel - 2 drops
White ball Sprinklers - Little
Barbie Doll
Icing bag
Flower Nossil

Method:

• I used a medium sized doll.
• I baked the butter cake in a medium borosil bowl.
• Take the cake and give a crumb coating .
• Refrigerate this for 10-12 mins.
• Now make a hole in the middle to insert the barbie.
• You can cling wrap the barbie and use.
• Keep its hands upwards and use flower nossil and make flowers.
• Sprinkle the sprinklers, your barbie cake is ready.

Butter Cake

Ingredients:

All Purpose Flour - 1 cup
Powdered Sugar - 1 cup
Unsalted butter - 125 g
Baking powder - 1 tsp
Salt - Pinch
Egg - 2
Milk - 2 tbsp
Vanilla esc - 1/2 tsp

Method:

• In a bowl mix all the dry ingredients.
• In other bowl add butter, eggs (one at a time) and blend using hand blender.
• Add in vanilla esc, milk and blend nicely.
• Now add dry ingredients to this and blend nicely.
• Grease a pan and add this batter.
• Preheat oven at 180°C and bake for 7-8 mins.

Thakkali Thokku #3

Ingredients:

Onion - 1 (big, fine chop)
Tomato - 2 (fine chop)
Red Chilly powder - 2 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Tamrind - small piece or Tamrind paste - 1 tsp
Temper - Mustard seeds, Curry Leaves
Coriander Leaves - For Garnish
Salt, Oil - As Reqd

Method:

• Heat oil in pan and add items under temper.
• Add onion and saute well,
• Then add ginger garlic paste, tamrind paste and saute well.
• Add tomatoes and masala powders and saute till tomato turns mushy,
• Add little water to this and let it boil.
• Add reqd salt and saute for few seconds.
• Garnish with coriander leaves and serve this with dosa or idly.

Idly Podimas

Ingredients:

Idly - 6
Idly Podi - 2 tbsp
Turmeric Powder - 1/2 tsp
Temper - Mustard seeds, cumin seeds, urad dal and curry leaves
Coriander Leaves - for garnish
Salt,Oil - As reqd

Method:

• In a bowl add idly and mash it with hands.
• Add idly podi to this and mix well.
• Heat oil in pan and add items under temper.
• Add turmeric powder, salt and slit green chillies(optional).
• Now add idly and mix well and cook in low flame for few mins.
• Garnish with coriander leaves.

Pathiri (Kerala Recipe)

Ingredients:

Rice flour - 1 cup
Salt, Oil, Water - As reqd

Method:

• In a bowl add the flour and add Little Water and make a dough.
• Knead the balls flat(thin roti's).
• Heat oil in pan add oil and make like chapathis.
• Cook both sides and serve with KadalaCurry.

Kaima Idly

Ingredients:

Idly - 5 (cut into cubes)
Fennel seeds - 1/4 tsp
Onion - 1 (thin slices)
Tomato - 1 (fine chop)
Capsicum - 1 (diced,optional)
Turmeric Powder - 1/4 tsp
Pav bhaji Masala - 2 tsp
Coriander powder - 1 tsp
Sugar - Little
Tomato Sauce - 1 tbsp
Coriander leaves - For Garnish
Salt, Oil - As reqd

Method:

• Deep fry the idlis and set aside.
• In a pan heat oil and add fennel seeds,
• Then add onion and saute for a while.
• Add tomato and saute til it turns mushy.
• Add turmeric powde, paav bhaji masala, coriander powder and saute till raw smell goes.
• Now add llittle salt, sugar and  tomato sauce.
• Sprinkle little water and let it boil.
• Finally add fried idly and toss and garnish with coriander leaves.

Mulangi(Radish) Chutney

Ingredients:

Radish - 1
Dry Red Chilly - 3-4
Cumin Seeds - 1 tsp
Chana Dal - 1 tbsp
Urad Dal - 1 tbsp
Ginger Garlic paste - 1/2 tbsp
Tamrind - Small piece
Temper - Mustard, cumin seeds and curry leaves
Salt, Oil - As reqd

Method:

• Heat oil in pan and add cumin seeds, chana and ural dal and saute.
• Once color starts to change, add chilly and tamrind.
• Transfer this to a plate.
• In the same pan saute the diced radish for few seconds and transfer this same bowl.
• Add ginger garlic paste and salt and grind it.
• Now heat oil in pan and add items under temper.
• Add the grinded paste and saute for few minutes.
• This goes good with idly, uttapam.

Note:

I found the chutney to be salty and to reduce it, I added 2 tbsp of lime juice and the taste was awesome.

Masala Pori

Ingredients:

Pori - 1 1/2cup
Poha - 2 tbsp
Groundnut - 4 tbsp
Gram dal - 2 tbsp
Garlic Pods - 3-4 (crushed)
Turmeric Powder - Less than 1/4 tsp
Sambar Powder - 1 tsp
Hing - Little
Curry Leaves - Little
Salt,Ghee - As needed

Method:

• Heat ghee in pan and add groundnuts and gram dal and saute for a while.
• The add garlic pods and saute till color changes.
• Now add in the curry leaves, turmeric and sambar powder and mix it.
• Lower the flame and add hing and salt and turn off the fire.
• Finally add pori and poha and give a mix and serve it.

Mutton Curry

Ingredients:

Mutton(bone pieces) - 500 g
Coriander leaves - 3/4 cup
Salt, Oil - As Reqd

For Masala:
Onion - 3 (big)
Tomato - 2
Ginger - 2 inch piece
Garlic - 7-8 pods
Coriander Leaves - 3/4 cup
Fennel seeds - 1 tsp
Cinnamon stick - 3 small pieces
Cloves - 3
Green Elaichi - 3
Red Chilly powder - 2 tsp
Turmeric powder - 1/2 tsp

For Temper:
Cloves - 2
Cinnamon stick - 2 small pieces
Green Chilly - 2 (slit)

Method:

• Wash the mutton pieces nicely.
• Grind the items listed in "for masala" to a paste(add little water).
• In a cooker add oil and add items under "for temper".
• Add the grinded paste and saute for 2-3 mins.
• Now add in the mutton pieces and pressure cook for 3 - 4 whistles.
• Add required salt and water and garnish with coriander leaves.
• Cook this in low flame for 20 - 25 mins.
• Once it thickens your mutton curry is ready.
• This goes good with briyani.

Gulab Jamun Cheese Cake

Ingredients:

Cream cheese - 200 g
Fresh cream - 100 g
Whipped Cream - 200 g
Sugar - 1/ 4 cup + 3 tbsp
Digestive Biscuits- 150 g (crush and keep)
Butter - 50 g
Water - 3/4 cup
Gelatin - 1 tbsp + 2 tsp
Saffron - a pinch
Gulab Jamun - 15 - 20

Method:
Step 1:

• Grease a pan with butter.
• In a bowl add crushed biscuit and add butter and mix well.
• It should be like crumbles.
• Put this in greased pan and level it.
• Refrigerate this for 30 mins.
• Strain the jeera and take jamun alone.
• Cut into two half and set in freezer for a while.

Step 2:

• Add saffron to fresh cream and set aside.
• Mix a tbsp of gelatin in luke warm water.
• Beat whipped cream in a bowl using electric blender(peak consistency).
• In other bowl add cream cheese and 3/4 cups of sugar and beat well.
• Microwave gelatin for 30 sec and let it cool.
• Add gelatin to fresh cream and saffron mix.
• Add the above to cream cheese mix and mix well.
• Now add in the whipped cream and mix well.

Step 3:

• Take the pan you kept for refrigerating.
• Arrange the jamuns one by one over it.
• Then pour the cream cheese mixture over it.
• Refrigerate this for 30 mins.

Step 4:

• Again put the remaining gelatin in luke warm water.
• Boil water in a pan and add 3 tbsp of sugar and saffron strands.
• Let it boil for few mins, add 2 tsp of gelatin to this and turn of the fire(once gelatin mixes).
• Take the cream cheese from fridge.
• Now pour this gelatin on top(once it is cool).
• Refrigerate for 3 hours and serve your gulab jamun cheese cake,

Khoya (Sugarless)

Ingredients:

Milk - 1 L

Method:

• Boil milk in a heavy bottom pan.
• Once it starts to bubble reduce the flame and keep stirring.
• After say 10-15 mins it will start to thicken.
• Now scrap the sides and keep stirring.
• Once all the water evaporates and it will be non-sticky.
• Now transfer this to a bowl and let it cool.
• It will thicken more when it comes to room temperature.
• Refrigerate and use this khoya when needed.

Pizza Sauce

Ingredients:

Tomatoes - 3-4(Bengaluru tomatoes) or Tomato Puree - 1 cup
Garlic - 6-8 pods(Crush it)
Oregano - 1/2 tsp
Red Chilly flakes - 1/2 tsp
Pepper powder - 1/2 tsp(grind pepper corns and use)
Sugar - 1/2 tsp
Olive Oil - 2 tbsp
Baking soda - a pinch
Salt, Water - As reqd

Method:

• Blanch the tomatoes and remove skin and make puree and keep aside.
• Heat a pan and add olive oil.
• Now add in garlic and saute well.
• Add in the tomato puree and cook in low flame till raw smell goes.
• Add oregano, chilly flakes and pepper powder and mix well.
• Let it boil for 5-10 mins.
• Then add salt and sugar and cook till sauce thickens.
• Once it starts to thicken, add baking soda and give a stir.
• Transfer this to a bowl and let it cool.
• Your pizza sauce is ready.

Note:

If you have no time to do this just use tomato ketchup as your pizza sauce :))

CreamCheese

Ingredients:

Homemade Paneer
Curd - 2 tbsp

Method:

• Place a muslin cloth in bowl and add your homemade paneer.
• Add curd to this and mix well.
• Strain for excess water and hang it off for 10-15 mins.
• Now add this to a blender and blend till creamy.
• Homemade creamycheese is ready.
• Store this in refrigerator and use when needed.

Paneer

Ingredients:

Milk - 1/2 L
Lemon - 1 (juice it) or Curd - 3 tbsp

Method:

• Boil milk in a pan and once it starts to bubble out, reduce to low flame.
• Now add in lime juice and keep stirring till the whey water separates(starts to curdle)
• Place a muslin cloth in a bowl and pour this mixture.
• After straining pour chill water to this and strain it.
• Tie the cloth and either hang it or place a weight over it and leave for 30 mins.
• After 30 mins, knead it and cut into desired shapes and use your homemade paneer.

Note:
You wash in cold water to remove the lime juice smell.

Godhumai Rava Kesari

Ingredients:

Godhuma Rava - 1/2 cup
Milk -  1 cup
Water - 1 cup
Sugar - Less than 1 cup(like 3/4 cup)
Elaichi powder - a pinch
Ghee - 2 - 4 tbsp
Cashews and raisins - 6-7 (each)

Method:

• Heat a tablespoon of ghee in a pan and dry roast the godhuma rava.
• Transfer this to a bowl.
• Add milk and water to this and pressure cook for 2 whistles.
• Heat ghee in pan and roast cashews and raisins and set aside.
• Now in the same pan add in boiled godhumai rava.
• Add sugar to this and keep stirring in low flame till sugar melts.
• Once it starts to thicken add ghee,roasted nuts and elaichi powder and mix well.

Nutty Chocky

Ingredients:

Dark chocolate 500 g

Milk chocolate 500 g

Almonds,cashew,raisins - needed

Peanut butter,nutella, fruit jam-as required

Coconut oil - few drops

Method:

• First break the slab into small tiny pieces.
• Melt it in microwave oven or use double boiler method.
• Add few drops of coconut oil.
• Then add sum chopped nuts and dry fruits pieces and mix well.
• Pour the chocolate and nuts /fruit mix into the moulds and dap it.
• Refrigerate for 15 mins and your nutty chocky is ready.

Trio Treat

Ingredients:

Dark Chocolate - 250 g
White Chocolate - 250 g
Jam - 2 tbsp or As reqd
Marie Biscuits - 10
Lollipop Sticks - 10

Method:

• Boil water in a pan and place a bowl on top of it.
• Use double boiler method and melt the chocolates(milk and dark chocolate).
• Remove it from pan and wipe the water outside the bowl.
• Take a marie biscuit and apply jam of your choice and place other biscuit over it.
• Likeweise do many biscuits and keep aside.
• Now in the chocolate mould pour little chocolate mix and place the biscuit.
• Again on top pour the chocolate mix.
• Refrigerate for 15 mins and serve this Trio Treat.

Choco Gulkhand

Ingredients:

Milk Chocolate - 250g
Gulkhand - Little
Chocolate Mould
Lollipop Stick - 5-6

Method:

•  Boil water in a pan and place a bowl on top of it.
• Use double boiler method and melt the chocolate.
• Remove it from pan and wipe the water outside the bowl.in 
• Refrigerate gulkand for 15 mins and then use it.
• Pour one layer of white chocolate in mould and then stuffing and again chocolate.
• Refrigerate 15 mins for choco gulkhand.

Variation # 1:

You can place lollipop stick and pour the same batter without stuffing and make milk lollipops.

Double Chocky

Ingredients:

Dark Chocolate - 250 g
White Chocolate - 250 g
Butter Scotch chips - 1/4 cup
Color Ball Sprinklers or Rice Balls - 1/4 cup
Lollipop Sticks - 10

Method:

• Boil water in a pan and place a bowl on top of it.
• Use double boiler method and melt the chocolates(milk and dark chocolate).
• Remove it from pan and wipe the water outside the bowl.
• Now mix the sprinkler balls to portion of choclate mix.
• Pour this in chocolate mould and dap it.
• In one other mould pour little chocolate mix and spread it to all sides of mould.
• Then put the butter scotch chips.
• Again pour the chocolate mix and dap it.
• Refrigerate for mins and store this hidden crisp's.

Variation #1:

You can just pour the batter in mould and place lollipop sticks and make choco lollies.

Note:

I used a bar of milk and dark chocolate(compound chocolate).

About's

Hi All  ....Welcome to the world of cooking...

I just wanted to have a virtual diary of my recipes and few incorporated recipes that could be referred as and when needed. And that gave a kick start to this blog...

This blog has exclusive set of my recipes and recipes from other source too like from TV Shows, magazines, friends etc.,
I guess it is "No harm in learning and trying out new things".

Before trying out any recipe please read through the "Following Link" and start off.
            

                   B4 Kick Start

Happy Blogging and Happy Cooking :))

Maava Kachori

Ingredients:

For Dough:
Maida - 250 g
Ghee - 2 1/2 tbsp
Salt - Little
Water - As reqd

Sugar Syrup:
Sugar - 1 cup
Water - 3-4 tbsp
Saffron - Little

Stuffing:
Koya - 1 cup
Mixed Nuts - 1/2 cup(badam, cashew, pistaochios)

Method:

• Heat a pan and add sugar and water and let it boil.
• Once it attains single string consistency, turn off range and add saffron.
• In a bowl add maida, ghee,little salt and water and make dough (chapathi dough consistency).
• In other bowl add koya and mix grated nuts.
• Take small maida ball and keep this stuffing inside and flatten it.
• Fry it in medium heat oil for 5-7mins till golden brown...
• Immerse in sugar syrup for an hour.
• Remove it and serve Maava kachori.

Butterscotch Cake #1

Ingredients:

Maida -1 cup

Custard powder -1/2 cup

Sugar -3/4 cup

Baking powder -1 tsp

Oil - less then 1/2 cup

Butterscotch essence - A drop

Milk - 1 cup

Salt - pinch

Chocolate chips- 1/4 cup

Method:

• Take all the dry ingredients and mix well.
• Now add in oil,salt,sugar,milk and essence.
• Transfer the batter to greased pan.
• Bake them in a  preheated oven at 180 °C for 30-35 mins.

Green Panacottas

Ingredients:

Milk - 1 cup
Milkmaid - 1 tbsp 
Milk powder - 2 tsp
Sugar - Little
Gelatin - 2 tsp
Pistachios - 1/4 cup (finely chopped)
Elaichi powder - pinch

Method:

• Boil milk in a pan and add milkmaid, milk powder and sugar.
• stir well add cardamom powder,grated pistas and stir well.
• In a bowl add gelatin,mix with water.
• Add it in milk mixture and stir.
• Transfer to bowl and refrigerate for 2 hrs and serve the panacottas.

Trio Choco

Ingredients:

Cherry - 50 g

Jam - 50 g

Honey - 30 g

Coffee Powder - 2 tsp

Butter cubes- 5 (dice size)

Choco Crumb Cake - 100 g

Method:

• Mix cake,cherry,jam, honey and coffee powder and little butter.
• Make small balls and keep.
• Then add 2 small cubes of butter and melt white chocolate in microwave.
• Dip the balls in this and freeze it
• Drizzle chocolate sauce and serve.

Smileys

Ingredients: 

Potato - 1 (large)
Corn Starch - 3 tbsp
Corn flour - 1/4 cup
Bread Crumbs - 3 tbsp
Salt - 1 tbsp
Pepper powder - 1 1/2 tsp
Egg - 1

Method:

• Boil potatoes and mash it.
• Add other ingredients one by one and mix well and make a dough.
• Dust with flour and spread the dough.
• Place butter paper over it and knead.
• Use cookie cutter and make round shapes.
• Use straw for eyes and spoon for lips.
• Deep fry and serve smileys with tomato sauce.

Blondie

Ingredients:

Maida - 1 cup

Baking powder - 1/4 tsp

Baking soda -1/4 tsp

Vanillla esc - 1 tsp

Egg - 1 

Butter - 50 g

White chocolate - 50 g

Brown sugar - 1 cup

For Chocolate Sauce:

Chocolate - 1 bar (dark)

Fresh Cream - 1 cup

For Crunch top:

Sugar - 2 tbsp

Butter - 2 tbsp

Chopped Nuts - 1 tbsp

Corn flour - 1 tbsp

Method:

• Mix all the ingredients in a bowl.
• Preheat oven at 190 °C and bake for 18 - 20 mins.
• Heat a pan add chocolate and fresh cream and let it boil till chocolate melts.
• Turn off range and let it cool.
• In a pan add sugar, once it melts turn off fire.
• Add butter and mix well and then add chopped nuts.
• In a aluminium foil spread this and let it cool.
• Once it hardens crush it , add corn starch(powder) and  mix well...
• After baking blonde drizzle choclate sauce and top with butterscotch crunch.

Truffle Cake #1

Ingredients:

For Cake:
Oil - 150 ml
Sugar - 275 g
Milkmaid - 185 g
Curd - 375 g
Maida - 375 g
Baking powder - 9 g
Baking soda - 9 g

For Sugar Syrup:

Sugar - 200 g
Water - 200 ml

For Truffle:

Dark chocolate - 500 g
Fresh Cream - 250 g

Method:

• Mix all the ingredients under "for cake" in a bowl(add oil at last).r
• Mix this batter nicely.
• Transfer this to baking pan.
• Preheat the oven at 180 °C and bake for 35-40 mins.
• Let it cool.
• Make the sugar syrup with given measurement and let it cool.
• In a pan add the dark chocolate and fresh cream.
• Once the chocolate melts turn off the range.
• Cut the Cake into three layers.
• Take a layer and pour sugar syrup and then turffle.
• Repeat by placing other layers on top.
• Spread the truffle all over the cake.
• Eggless truffle ready.

Note:

• The measurements are as in magazine.
• You can increase or decrease as to your requirement.

Maa Vilaku

Ingredients:

Raw Rice - 1 cup
Jaggery - 1/2 cup
Ghee - 2 tbsp

Method:

• Soak rice for an hour and strain the water.
• Keep this in a shadowy place.
• Grind this rice(when wet) nicely and siff it.
• Grind jaggery to pieces.
• Now add this to grinded rice little by little and mix well.
• Make this dough and then make diya(vilaku) shape.
• Put ghee and light it.

Marundhu Kozhambu #1

Ingredients:

Manathakali Vatral - 1/4 cup
Small onion - 10-15
Garlic pods - 15-20
Tamrind - Lemon size
Dry Ginger (sukku) - 1 inch piece
Thippili - 10
Pepper corns - 2 tsp
Cumin seeds - 2 tsp
Coriander seeds - 2 tsp
Channa Dal - 1 tsp
Fenugreek - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry Leaves - Little
Hing - Little
Jaggery - Little
Oil - 5 tbsp
Salt, Water - As reqd

Method:

• Dry roast sukku,thipili, cumin seeds,coriander seeds, fenugreek, half of manathakali vatral and channa dal separately.
• Let it cool and grind it.
• Heat oil in pan and add mustard and cumin seeds.
• Then add curry leaves, hing and balance vatral and saute.
• Add small onion, garlic and saute for a while.
• Then add tamrind water, salt and turmeric powder and let it boil for few mins.
• Now mix little water to grinded masala and add it.
• Once it thickens, turn off the range.

Note:

• This is good to have in cold seasons.
• It helps to cure indigestion problems and also good for body tiredness.

Vitamin C Soup

Ingredients:

Milk - 1/4 cup
Carrot - 1
Beans - 8 - 10
Green Peas - Handful
Small Onion - 10
Ginger - Small Piece
Garlic pods - 2
Pepper powder - 1/4 tsp
Cumin powder - 1/4 tsp
Cinnamon Stick - Small Piece
Coriander Leaves - Handful(finely chopped)
Lemon - 1 (extract and take the juice)
Butter - 1 tbsp
Salt, Water - As reqd

Method:

• Heat butter in pan and add cinnamon stick.
• Then add ginger, garlic, onion and veggies and saute for a while.
• Add little water and pressure cook this.
• Once done strain the water and grind the boiled stuff by adding water.
• After grinding strain and keep this water aside. 
• Now again keep a pan and add vegetable stock and grinded and strained water.
• Let it boil, add milk to this.
• Once you get the soup consistency, add pepper and cumin powder and boil for few seconds.
• Turn off the range and add lime juice and mix well.
• If needed add fresh cream and serve the rich vitamin C soup.

Stuffed Paneer Paratha

Ingredients:

For Stuffing:

Grated Paneer - 1 cup
Red chilly powder - 2 tsp
Garam Masala powder - 1 tsp
Coriander Leaves - Little (chopped)
Salt - Little
Oil/Butter - As reqd

For Dough:

Wheat flour - 3 cups
Water - 1 1/4 cups
Salt - 1 tsp

Method:

• Take big size dough and make it like a cup.
• Place a spoonful of stuffing and close it.
• Now dust in flour and roll it such that stuffing does'nt come out.
• Heat oil in pan and cook these parathas.
• Serve with ketchup or pickle of your choice.

Aromatic Masala

Ingredients:

Cloves - 3
Pepper corns - 6
Cinnamon Stick - 3 small pieces
Green Elaichi - 3
Masala Elaichi - 1(only seeds should be taken)
Bay Leaf - 3
Cumin Seeds - 1/2 tsp
Fennel Seeds - 2 tsp
Coriander Seeds - 1/2 cup
Dry Red Chilly - 2
Poppy Seeds - 1 tsp
Chat Masala - 1/2 tsp
Oil,Salt - As reqd


Method:

• Dry roast cumin seeds, fennel seeds and coriander seeds and set aside.
• Heat little oil in pan and add other ingredients (except chat masala and salt) and roast it.
• Grind these and transfer this powder to a bowl.
• Now add salt and chat masala and mix well.
• Store in air tight container.
• Sprinkle this to pulav or briyani you make,this gives an excellent aroma.

Mutlipurpose Gravy

Ingredients:

Big Onion - 500 g
Tomato -  500 g
Red chilly powder - 2 tsp
Garam Masala powder - 1 tsp
Ginger - 50 g
Garlic - 50 g
Cloves - 5
Cinnamon - 5 small pieces
Green Elaichi -5
Oil, Salt - As reqd

Method:

• Grind the onion to paste first.
• Then blend ginger and garlic to a paste.
• Blanch the tomatoes and peel its skin and blend it.
• Now heat oil in a pan and add cloves, cinnamon and elaichi.
• Add the onion and ginger garlic paste and saute well.
• Now add the chilly powder and cook till raw smell goes.
• Add in the tomato paste and saute for a while.
• Now add salt and garam masala and mix well.
• Let it cool and store in a container.

Note:
You can use this gravy and add cooked channa/roasted paneer/chopped cauliflower/ peas and make gravy in a giffy.

Apple Cinnamon Muffin

Ingredients:
Maida - 1 1/2 cups
Apple - 2
Brown Sugar - 3/4 cup (increase or decrease depending on fruits sweetness)
Baking powder - 2 tsp
Egg -1
Milk - 1/3 cup
Oil - 4  tbsp
Vanilla Esc - 1 tsp
Cinnamon - 1 tsp
Powdered Sugar - 1 tbsp
Granulated Sugar - 1 tsp

Method:

• Peel the apple and cut it into very small pieces.
• Add cinnamon and to this and little flour and mix well.
• In other bowl siff and take the dry ingredients(maida,brown sugar,baking powder) and mix well.
• Add in egg and mix well.
• Now in other bowl add oil, esc and milk and mix well.
• Add this to dry ingredients and mix well.
• Now add in the apples and mix well.
• Batter consistency should be bit thick.
• Grease the muffin pans and fill in the batter.
• In a bowl mix cinnamon and sugar and sprinkle this on top of each muffin.
• Preheat the oven at 200 °C and bake for 15-18 mins.
• Dust it with icing sugar and serve.

Note:

• There was no egg at home when I made this recipe.
• I replaced it with little vinegar and baking soda, hardly 1/2 tsp each.

Quick Samosa

Ingredients:

Samosa Dough:
Wheat flour - 1 cup
Maida - 1/2 cup
Sugar - 1 tsp
Hot Oil - 1 tbsp
Water, Salt - As reqd

For Stuffing:
Onion - 1 (finely chopped)
Poha (pori) - 1/4 cup
Red Chilly powder - 1 tsp
Garam Masala - 1/4 tsp
Ginger Garlic paste - 1/4 tsp
Coriander Leaves - Litle (finely chopped)
Salt,Oil - As reqd

Method:

• Roll the dough and keep aside.
• Take a small ball out of it and roll is very thin.
• Cut a big rectangular shape out of it.
• Toast this in a pan for few seconds.
• Now fold this like a cone. fill in the stuffing.
• Use maida paste(mix 2 tbsp maida in water) to stick the corners.
• Heat oil in pan and fry your samosas.
• Serve this with tomato sauce.

Note:
Stuffing can vary.

Spicy French Toast

Ingredients:

Bread - 4
Egg - 1
Cheese slice - 2
Turmeric powder - 1/2 tsp
Red Chilly powder - 2 tsp
Garam Masala Powder - 1/2 tsp
Corriander Leaves - Handful(finely chopped)
Salt, Oil - As reqd

Method:

• Beat egg in a bowl and add salt and other masala.
• Beat well, finally add coriander leaves.
• Now take a bread slice and place the cheese layer over it.
• Cover it with other bread.
• Cut this in triangle shape and dip in egg batter.
• Add a spoon of oil in grill pan and toast this bread.

Bread Pizza

Ingredients:

Bread slices - 4p

Grated Cheese - 1/2 cup

Onion - 1 (diced)

Capsicum - 1 (diced)

Tomato - 1 (deseed and dice)

Italian spices - 1 tbp

Red Chilly flakes - 1/2 tsp

Pizza/Pasta sauce or tomato ketchup  - 2 tbsp

Tomato Sauce - 2 tbsp

Olive Oil - 1 tbsp

Butter - 1 sp

Method:

• Slightly toast the breads on both sides using butter.
• Heat a pan and oil and saute onion,capsicum and tomato.
• Then add italian spice and give a quick stir and transfer this to bowl.
• Now apply pizza sauce in bread and top with these the sauted stuff.
• Spread the grated cheese over it and sprinkle chilly flakes.
• Bake in microwave for few seconds(till cheese melts).
• Or in a pan cook cook covered in low flame.
• Serve with tomato sauce.

Note:

• I did Sahi Tukda along with this.
• You can try different toppings.

Sahi Thukda

Ingredients:

Bread Slices - 4
Pisatchios - 5-8 (Grated)
Condensed Milk - 2 tbsp
Milk - Less than 1/2 cup
Ghee - As reqd

Method:

• Use cookie cutter and cut bread into desired shapes.
• Heat ghee in pan and fry these bread pieces and keep aside.
• Now in a pan add milk and let it boil.
• Add in condensed milk and cook in low flame till it thickens.
• Once done, pour this over bread pieces and garnish with pistachios.

Chettinaad Spicy Chicken Gravy

Ingredients:

Chicken - 150gm
Small Onion - 5-6
Tomato - 1(small, finely chopped)
Turmeric Powder - 1/4 tsp
Fennel seeds - 1/4 tsp
Cinnamon stick - small piece
Coriander Leaves - Little
Ginger Garlic paste - 1 tbsp
Grated Coconut - 2 tbsp
Chettiaad Masala - 2 tbsp
Water,Salt,Oil - As reqd

Method:

• While dry roasting for chettinaad masala do add coconut and dry roast.
• Then Grind this masala to a paste and set aside.
• Now heat oil in a pan and add cinnamon stick and fennel seeds.
• Once it splutter add onion and saute nicely.
• Then add ginger garlic paster and saute for while.
• Add tomatoes and cook till it becomes mushy.
• Add salt, grinded paste and turmeric powder and mix well.
• Add water and washed chicken pieces and cook in low flame.
• Continue cooking till chicken becomes tender.
• Garnish with coriander leaves and serve the spicy gravy,

Variation #1:

• You can use mutton and do the same way.
• But pressure cook the mutton pieces and add it to gravy.

Chettinaad Egg Curry Masala

Ingredients:

Eggs - 3
Bay Leaf - 1
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Ginger garlic paste - 1/2 tbsp
Turmeric powder - 1 1/4 tsp
Red Chilly powder - 3/4 tsp
Chettinaad Masala - 1 tbsp
Corainder Leaves - Little
Salt, Oil, Water - As reqd.

Method:

• Boil eggs and cut into halves and keep aside.
• In a pan heat oil and add 1/4 tsp of turmeric and chilly powder.
• Fry the eggs (both sides) for 2 mins and keep aside.
• Again heat oil in pan and add bay leaf.
• Now add onion, ginger garlic paste and saute for a while.
• Add the tomato and cook till it becomes mushy.
• Now add the masala powders,salt and a cup of water.
• Let it boil for few 4-5mins.
• Now add in the fried eggs and give a toss.
• Garnish with coriander leaves and serve hot.

Chettinaad Masala

Ingredients:
Star Anise - 1
Clov es - 8
Cinnamon Stick - 2 (1 inch size)
Green Elaichi - 4
Pepper Corn - 1 tbsp
Coriander seeds -  1 tbsp
Fennel seeds - 2 tsp
Cumin seeds - 1 tsp
Dry Red chilly - 2

Method:

• Dry roast the ingredients and let it cool.
• Grind it to a powder and store in air tight container.

Mochai Kaara Kuzhambu

Ingredients:

Small Onion - 6-8
Garlic pods - 6-8
White Mochai - 1/2 cup
Tamrind - lemon size
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Vadagam - 1 tsp
Turmeric Powder - 1/2 tsp
Sambar thool - 5-6 tbsp
Curry Leaves - Little
Coriander Leaves - Little
Oil,Salt, Water - As reqd

Method:

• Soak white mochai payir overnight.
• Add turmeric powder, water and pressure cook mochai for 2 whistles and keep aside.
• Heat oil in pan and add vadagam, mustard and cumin seeds.
• Once it splutters add curry leaves, onion and garlic and saute for a while.
• Now add sambar thool and salt and mix well.
• Add in strained tamrind water and then add the boiled mochai.
• Let it boil for few mins.
• Once it thickens garnish with coriander leaves and serve.

Brinjal Kaara Kozhambu

Ingredients:

Small Onion - 10-15
Garlic pods - 10-15
Brinjal - 4-5
Tamrind - lemon size
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Vadagam - 1 tsp
Sambar thool - 5-6 tbsp
Curry Leaves - Little
Coriander Leaves - Little
Oil,Salt, Water - As reqd

Method:

• Cut the brinjal and soak in water.
• Now heat oil in pan and add vadagam, mustard and cumin seeds.
• Once it splutters add curry leaves, onion and garlic and saute for a while.
• Now add the brinjals and saute till it becomes soft.
• Now add sambar thool and salt and mix well.
• Add in strained tamrind water and add little water.
• Once it thickens garnish with coriander leaves and serve.

Kaara Kozhambu

Ingredients:

Small Onion - 10-15
Garlic pods - 10-15
Tamrind - lemon size
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Vadagam - 1 tsp
Sambar thool - 5-6 tbsp
Curry Leaves - Little
Coriander Leaves - Little
Oil,Salt, Water - As reqd

Method:

• Heat oil in pan and add vadagam, mustard and cumin seeds.
• Once it splutters add curry leaves, onion and garlic and saute for a while.
• Now add sambar thool and salt and mix well.
• Add in strained tamrind water and add little water.
• Once it thickens garnish with coriander leaves and serve.

Kaaramani (Black Eye Pea) Kaara Kozhambu

Ingredients:

Small Onion - 6-8
Garlic pods - 6-8
Kaaramani - 1/4 cup
Tamrind - lemon size
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Sambar thool - 5-6 tbsp
Curry Leaves - Little
Coriander Leaves - Little
Oil,Salt, Water - As reqd

Method:

• Heat a pan and add the washed kaaramani and dry roast till it changes color.
• Then add water and boil it for 2-3 whisltes.
• Now heat oil in pan and add mustard and cumin seeds.
• Once it splutters add curry leaves, onion and garlic and saute for a while.
• Now add sambar thool and salt and mix well.
• Add in strained tamrind water and add little water.
• Let it boil for 5-6 mins.
• Now add kaaramani and let it boil.
• Once it thickens garnish with coriander leaves and serve.

Milagu Rasam #1

Ingredients:
Mustard Seeds - 1 tsp
Cumin seeds - 1 tsp
Pepper Corns -1 tbsp
Garlic pods - 5-6
Dry Red Chilly - 2
Curry Leaves - Little
Corriander Leaves - Little
Rasam Thool - 1 tsp
Rice Water / Dal water - 1 1/2 cup
Tamrind Pulp - 2 - 3 tbsp
Hing - 1/2 tsp
Salt, Oil - As reqd

Method:

• Blend pepper corns, garlic pods and red chilly coarsely.
• Stock the water you use to wash rice(rice water) or Strain water you use for boiling dal(dal water).
• Heat oil in pan and add mustard and cumin seeds.
• Once it splutters add curry leaves and grinded items and saute.
• Add in rice water(I used this) and add tamrind pulp.
• Add rasam thool, hing and salt.
• Let it boil for few mins.
• Garnish with coriander leaves and serve hot.

Note:
I used 1/2 tomato and reduce tamrind pulp.

Milagu Jeeraga Kozhambu

Ingredients:
Small Onion - 10-15
Garlic Pods - 6-8
Pepper corns - 2 tbsp
Cumin seeds - 1tbsp
Curry leaves - Little
Thoor Dhal - 1 tbsp
Corinader leaves - Little
Mustard seeds - 1 tsp
Vadagam - 1 tsp
Turmeric powder - 1/2 tsp
Sambar thool -  2 tbsp
Tamrind - Lemon Size
Salt, Oil, Water - As reqd

Method:

• Soak tamrind in water and strain and keep aside.
• Heat pan and dry roast pepper corns, cumin seeds and thoor dal separately.
• Grind this to a powder.
• Add garlic pods, 8 onion and again give a blend and keep this paste aside.
• Heat oil in pan and add vadagarm.
• Now add mustard seeds and curry leaves.
• Once it splutters add onion and saute well.
• Then add turmeric powder and sambar thool.
• Then add grinded paste and tamrind pulp and required water.
• Add salt and let it boil.
• Once it thickens garnish with coriander leaves and serve.