Raw Jackfruit (Kathal) Briyani

Ingredients:

Basmati Rice - 2 1/2 cup
Raw Jackfruit - 1
Big Onion - 2 (sliced)
Tomato - 1
Curd - 1/2 cup
Turmeric Powder - 1 tsp
Red Chilly powder - 2 tsp
Kashmiri Chilly powder - 3 tsp
Cumin powder - 1 tsp
Fennel Powder - 1 tsp
Briyani Masala - 2 tbsp
Green chilly - 1-2
Mint, Coriander Leaves - Little
Bay leaf - 1
Green elaichi - 2
Salt, Oil, Water - As reqd

To Grind:
Cashews - 10
Cloves - 2
Ginger garlic paste - 2 tbsp

Method:

• Soak basmati rice for 10 mins.
• Saute this rice in ghee and transfer to electric cooker bowl.
• Grind the items under "to grind" and set aside.
• Cut the jackfruit into two halves and then cut into havles.
• Add little salt and turmeric powder and pressure cook for 2 whistles.
• In this way you can easily remove the skin and cut the brown part on top.
• Cut into small pieces, fry in oil and set aside.
• Heat oil in pan and add bay leaf, cloves and green elaichi.
• Add onion and saute till it turns golden brown.
• Now add the grinded paste and fry till oil separates.
• Add tomato, cumin powder, fennel powder, salt and mix well.
• Then add briyani masala, chilly powders and mix well.
• Once tomato turns mushy add mint and coriander leaves.
• Add curd and fried jackfruit and cook covered for few mins.
• Then add this to rice mixture and then add reqd water and cook for few mins.
• Serve this kathal briyani with raita or spicy gravy.

Note:
You can add coconut milk and if using have to adjust water accordingly.

Mushroom Briyani

Ingredients: 

Basmati Rice - 3 cups
Button Mushroom - 1 pack (200 g)
Onions - 2 (sliced)
Coconut Milk - 1 1/2 cups
Bay Leaf - 1
Cloves - 2
Cinnamon Stick - 1 small piece
Green Elaichi - 2
Star Anise -1
Water, Salt - As Reqd
Ghee, Oil - As Reqd

To Marinate:
Curd - 2 tbsp
Tomato - 2 (finely chopped)
Ginger Garlic paste - 1 1/2 tbsp
Red Chilly powder - 2 tsp
Kashmiri chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Fennel powder - 1 tsp
Cumin powder - 1 tsp
Mint and Coriander Leaves - Little

Method:

• Boil water in a pan and turn off fire.
• Add the mushrooms and wash nicely.
• Tranfer this to another bowl and add all items under marinate.
• Add little salt and mix up well and set aside.
• Soak basmati rice for 10 mins.
• In a pan add ghee and strain rice and add to this and saute for a while.
• Transfer this to your electric cooker(I used this) bowl.
• Heat oil in pand and fry onions(brown color) and set aside.
• Now again add ghee and oil to the pan.
• Add bay leaf and garam spices.
• Add the marinated stuff and coconut milk.
• Add required salt for rice and cook for few minutes.
• Add this to rice and 1 1/2 cups of water.
• Mix it well and cook. Garnish with fried onions and coriander leaves
• Serve with raita.

Eggless Wheat Custard Cookies

Ingredients: 

Wheat flour - 1 cup
Sugar - 1/2 cup
Unsalted Butter(Melted) - 1/4 cup
Custard powder - 1/4 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Vanilla Esc - 1/2 tsp
Milk - As reqd

Method:

• In a bowl take all the dry ingredients and mix well.
• Now add melted butter and mix well.
• Add in vanilla esc and mix well.
• It will be of crumble texture.
• Gradually add milk to attain dough consistency.
• Shape it using your cookie cutter and design using fork.
• Preheat the oven(OTG) at 170°C and bake for 15-18 mins.

Rich Chocolate Cake

Ingredients:

All purpose flour - 1 cup + 6 tbsp
Sugar - 1 cup
Cocoa Powder - 6 tbsp
Baking powder - 1/2 + 1/4 tsp
Milk - 1/2 cup
Oil - 1/4 cup
Water(boiling water) - 1/2 cup
Vanilla Esc - 1 tsp
Salt - 1/2 tsp
Egg - 1

For Topping:
Chocolate frosting
Ferraro Roucher - 6 (few crushed)

Method:

• In a bowl add all the dry ingredients and mix well.
• In other bowl take milk,egg,oil and mix lightly.
• Add this to dry ingredients and mix well.
• Now add in vanilla esc and mix it up.
• Then add the boiling water and mix the batter.
• Transfer this to a greased cake pan.
• Preheat the oven(OTG) at 180°C and bake for 25-30 mins.
• You can frost the cake with chocolate frosting.
• Crush few ferraro roucher and decorate the cake.

Chocolate Frosting #1

Ingredients:

Butter - 100 g
Dark Chocolate - 50 g
Cocoa powder - 1/4 cup
Powdered Sugar - 1/2 cup
Corn Starch - 1 tsp
Boiling water - 1/2 cup
Vanilla Esc - 1/2 tsp

Method:

• Using double boiler melt the chocolate and butter.
• Then add coco powder,sugar and corn starch.
• Mix well and add in vanilla esc.
• Let it cool for a while.
• Your chocolate frosting is ready.

Chettinaad Egg Podimas

Ingredients:

Egg - 4
Onion - 1 (finely chopped)
Tomato - 1 (small, finely chopped)
Coriander powder - 1 tbsp
Garam Masala - 1/2 tsp
Kashmiri Chilly powder - 1/2 tsp
Chettinaad Masala / ITC Chettinaad Chicken Masala - 4 tsp
Curry Leaves - Little
Salt, Oil - As reqd

Method:

• In a pan heat oil.
• Add curry leaves and onion and saute.
• Then add tomato and saute till it turns mushy.
• Now add the masala powders and salt and saute for few mins.
• In a bowl break the eggs and keep.
• Add this to pan and keep stirring.
• Hot chettinaad podimas is ready.

Spicy Mutton Gravy

Ingredients:

Mutton- 400 g
Onion - 3(finely chopped)
Toamto - 1(finely chopped)
Green Chilly - 1 - 2 (slit)
Coconut Milk - 1/2 cup
Red Chilly powder - 1 tsp
Kashmiri Chilly powder - 2 tsp
Coriander Powder - 1 tbsp
Fennel powder - 1/2 tsp
Cumin Powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam Masala - 1 tsp
Mutton Masala - 1 tbsp
Ginger garlic paste - 1 tbsp
Coriander Leaves - Little
Salt, oil, Water - As reqd

Method:

• In a pressure cooker add the mutton pieces.
• Add onion, ginger garlic paste and green chilly.
• Then add all masala powders except garam and mutton masala.
• Add coconut milk, salt and mix well. 
• Add in coriander leaves.
• Now add 1 1/2 cups of water to this and pressure cook for 3-4 whistles.
• In a pan heat oil and add tomatoes and cook till it turns mushy.
• Now add the pressure cooked gravy and mix well.
• Let this boil for 10 mins.
• After 10 mins add the garam masala and mutton masala and mix well.
• Garnish with coriander leaves and server hot the spicy curry.

Quick Chettinaad Chicken Gravy

Ingredients:

Chicken(Boneless) - 200 gm
Onion - 1 (fine chopped)
Tomato - 1(small)
Cloves - 2
Cinnamon Stick -1 small piece
Curry Leaves, Corriander leaves - Little
Fennel powder - 1/2 tsp
Ginger Garlic Paste - 1 tbsp
Red Chilly powder - 1 tsp
Pepper powder - 1 tsp
ITC Chettinaad chicken masala - 2 - 3 tbsp or Homemade chettinaad masala
Salt, Oil, Water - As reqd

Method:

• In a bowl add the chicken pieces and add ginger garlic paste.
• Then add ITC masala,pepper powder, chilly powder, fennel powder and mix well.
• Let this marinate for a while or you can refrigerate it.
• Heat oil in a pan and add cloves and cinnamon stick.
• Add the curry leaves, onion and saute well.
• Now add in tomatoes and cook till it turns mushy.
• Add the marinated chicken, little water and salt.
• Cook for about 10-12 mins.
• Garnish with coriander leaves and serve quick chicken gravy.

Beans Paruppu Usili

Ingredients:

Beans - 15-20
Channa Dal - 1/2 cup
Dry red chilly - 3
Fennel seeds - 1/4 tsp
Hing - Little
Temper - Mustard seeds, Cumin seeds, curry leaves
Salt, Oil - as reqd

Method:

• Cut the beans into small pieces and boil and keep aside.
• Soak channa dal for an hour.
• Then grind channa dal, dry red chilly,fennel seeds and hing coarsely.
• Heat a pan and add oil.
• Add the items under temper.
• Now add the grinded mixture and saute for a while in low flame.
• Sprinkle some water and saute for few mins.
• Add the boiled beans and give a stir and cook in low flame for few mins.
• Your paruppu usili is ready.

Note:
In same way you can do podalanga usili, kothavranga usili and vazhaipoo usili too,

Ready2Eat Pizza Base

Yeast activation 

Dough before proofing

After Proofing

Final Dough

Roled out base

Ingredients:

All purpose flour - 11/2 cups
Dry Yeast - 1 tsp
Warm water - 1/2 cup
Sugar - 1/2 tbsp
Salt - 3/14 tsp
Olive oil or  Regular Oil - 1/8 cup

Method: 

• In a cup add sugar, 3 tbsp of warm water,oil ,yeast and set aside.
• In other bowl add flour and salt and mix well.
• Once yeast is activated, add it to flour mixture.
• Add water till you attain the desired dough consistency.
• Set aside till it doubles up in size.
• Then punch the dough and make 2 small balls.
• Knead the dough and prick base the with fork.
• In a pan put this base and cook covered for 2 mins.
• Then open flip it and cook for few seconds.
• Transfer this to plate and let it cool.
• Your pizza base is ready and you can store in refrigerator and use.

Veg Pizza

Ingredients:

Homemade Pizza Base
Pizza Sauce - 2 tbsp
Grated Cheese - A cup
Onion - 1/2 (diced)
Tomato - 1 (remove seeds and dice it)
Capsicum - 1 (diced)
Olive oil - 2 tbsp
Red chilly flakes - 1 tbsp
Oregano - 1 tbsp or Italian seasoning - 1 tbsp
Milk - 1 tbsp

Method:

• In a bowl add veggies and add little salt and olive oil.
• Add in little chilly flakes and italian seasoning and mix and keep aside.
• Now take the pizza base and spread pizza sauce.
• Top it with veggies and cover it with grated cheese.
• Preheat the oven(OTG) at 200°C and bake for 15-18 mins.
• Brush the baking tray with oil and transfer the pizza to it.
• Brush the corners with milk before baking
• While serving sprinkle oregano and serve with ketchup.

Note:

• You can bake the base separately and then add topping and bake.
• If so bake pizza base for 8 mins and then with toppings 10 mins.

Pizza Base

Yeast activation 

Dough before proofing

After Proofing

Final Dough

Roled out base

Ingredients:

All purpose flour - 1 1/2 cups
Dry Yeast - 1 tsp
Warm water - 1/2 cup
Sugar - 1/2 tbsp
Salt - 3/4 tsp
Olive oil or  Regular Oil - 1/8 cup

Method: 

• In a cup add sugar, 3 tbsp of warm water,oil ,yeast and set aside.
• In other bowl add flour and salt and mix well.
• Once yeast is activated, add it to flour mixture.
• Add water till you attain the desired dough consistency.
• Set aside till it doubles up in size.
• Then punch the dough and make 2 small balls.
• Knead the dough and prick with fork.
• Your pizza base is ready.

Mashed Veggies

Ingredients:

Carrot - small Piece
Baby Potato - 1
Green Peas - 5-6
Salt - a pinch

Method:

• Pressure the veggies for 2 whistles.
• Before mashing remove the green peas skin.
• Mash the veggies and add salt.
• Feed the baby.

Note:

• Consult doctor before starting any new food.
• You can use a piece of regular potato too.
• Gradually increase the quantity as they grow.
• The above suits for babies above 6 months.

Greens Soup

Ingredients:
Greens (Murunga Keerai) - 6- 8 leves
Dal Water - 6 tbsp
Salt - a pinch
Pepper Powder - a pinch (optional)

Method:

• Reserve a cup of dal water from your daily cooking.
• When it is hot,add greens and let it sit for 3-4 mins.
• Strain and remove leaves.
• Add salt and pepper powder and feed the baby.

Note:

• Consult doctor before starting any new food.
• Gradually increase the quantity as they grow.
• Add in little ghee if using pepper powder.
• The above suits for babies above 7 months.

Vegetable Stock Soup

Ingredients:

Vegetable stock - 6 tbsp
Salt - a pinch
Pepper powder - a pinch(optional)

Method:

• You can strain the water which you use to boil daily veggies.
• Boil that water and in salt and pepper powder.
• Feed your baby the simple and healthy soup.

Note:

• Consult doctor before starting any new food.
• Gradually increase the quantity as they grow.
• If you add pepper powder(optional), add little ghee.
• The above suits for babies above 6 months.

Dal Soup

Ingredients:

Thor / Moong Dal - 1 tbsp
Turmeric - a pinch
Water - 3 tbsp
Salt - a pinch

Method:

• Add water to dal and pressure cook.
• Mash the dal and add water and salt to it.
• Feed the baby the protein rich soup.

Note:

• Consult doctor before starting any new food.
• Gradually increase the quantity as they grow.
• The above suits for babies above 6 months.

Apple Puree

Ingredients:

Apple - 1
Water - 2 tbsp

Method:

• Wash apple and peel its skin.
• Cut it into cubes.
• Add little water and pressure cook for 3 whistles.
• Mash it and when it is luke warm feed the baby.

Note: 

• I started solids as per my pediatricians advice.
• So consult doctor before starting any new food.
• Initially I started with a small piece of apple(when my kid was 6 months).
• Gradually increase the quantity as they grow.
• The above suits for babies above 10 months.

Ilaneer Payasam

Ingredients:

Milk - 1 L

Tender Coconut Pulp - 1 cup (Vazhukai)

Sugar - 1 cup

Nutmeg powder - 1/4 tsp

Elaichi powder - 1/4 tsp 

Coconut Milk - 1 cup

Cashwes - 10-15

Ghee - 1 tbsp

Method:

• Take a heavy bottom pan and boil milk.
• Once it is boiled, reduce the range and boil.
• Keep stirring occassionally until it thickens.
• When it starts thickening, add in sugar,nutmeg and elaichi powder.
• Keep stirring till the sugar melts.
• Once done, turn off the range.
• Now in a blender blend the tender coconut pulp(vazhukai).
• Once the milk comes to room temperature, add this pulp(vazhukai).
• Then add coconut milk and mix it.
• In other pan add ghee and roast the cashews and add it to payasam.

Note: 

• I did'nt have nutmeg powder at home, so used cinnamon powder.
• While blending tender coconut pulp (vazhuakai), I added the tender coconut water.
• Also I blended it coarsely.
• Don't add water to milk.

Semolina(Rava) Bread

Dough

First Proofing

In Loaf Pan

Second proofing

Out of Oven

Sliced

Ingredients:

Rava - 3 1/4 cups
Water - 1 1/2 cups(luke warm)
Sugar - 2 1/2 tbsp
Salt - 1 1/2 tsp
Oil - 1/4 cup
Dry yeast - 1 tsp

Method:

• In a bowl add yeast, sugar, oil and 1/2 cup luke warm water.
• Leave this aside for yeast activation.
• In other bowl add rava and salt and mix well.
• Once yeast is activated add to flour mixture and mix it.
• Now add water slowly and knead it for 5-10 mins.
• Grease a bowl with oil and transfer this dough and cover it for proofing.
• Once it has doubled up in size, knead it again and transfer to loaf pan.
• Set this aside for second proofing.
• Once it has doubled up in size just dust the top with rava.
• Preheat oven at 190°C and bake for 35-40mins.
• Allow it to cool completely and slice it.

Note:

• If you get semolina flour you can use that.
• You can just add a tbsp of sugar, I added more as I wanted it to be sweet.

Eggless Vanilla Tutti Frutti Cake

Ingredients:

All purpose flour - 3 tbsp
Corn flour - 1 tbsp
Sugar - 1 tbsp + 2 tsp
Baking powder - 1/4 tsp
Milk - 3 tbsp
Oil - 1 tbsp + 1 tsp
Vanilla Esc - 1/4 tsp
Tutti Frutti - 1 tbsp
Salt - a pinch

Method:

• Take all the dry ingredients in the bowl and mix it.
• In other bowl add milk, oil and vanilla esc and mix it gently.
• Add this to dry ingredients and whisk it.
• Add tutti frutti and mix it.
• Transfer this batter to microwave safe bowl.
• Microwave this for 1-2 mins.

Vanilla Tutti Frutti Cup Cakes

Ingredients:

All Purpose flour - 1 cup
Unsalted butter - 100 g
Sugar - 3/4 cup
Vanilla Esc - 1 tbsp
Eggs - 2
Milk - 1/2 cup
Baking powder - 1 tsp
Tutti Frutti - 1/2 cup

Method:

• In bowl take tutti frutti and add 2 tbsp of flour and mix well and set aside.
• In other bowl take butter and sugar and blend nicely.
• Now add in vanilla esc and blend it.
• Add eggs one at a time and blend it nicely.
• Once done add flour and baking powder and mix nicely with spatula.
• Add milk to this mixture and then tutti frutti.
• Preheat the oven(OTG) at 180°C and bake for 20-25 mins.

Mango Smoothie

Ingredients:

Mango - 2
Condensed milk - 1/4 Cup
Sugar - 3 tbsp
Water/Milk - 2 tbsp
Glaze Cherries - 2

Method:

• Peel the skin and cut the mango into small pieces.
• In a blender add this,sugar and condensed milk.
• Add little water or milk and blend nicely.
• Transfer to the bowl and chill it.
• While serving garnish with cherries and serve.

Note:
Adjust sugar and condensed milk according to the sweetness of mango.

Whole Wheat Bread

Ingredients:

Wheat Flour - 3 Cups
Milk Powder - 1/4 cup
Oil - 3 tbsp
Warm Water - 1 1/2 cups
Sugar - 4 tbsp
Dry Yeast - 1.5 tbsp
Salt - 1.5 tsp

Method:

• Take yeast in a bowl and add sugar and oil.
• Now add 1/2 cup of luke warm water and set aside for few mins.
• In other bowl take wheat flour and add in salt and mix well.
• Add the milk powder and mix it.
• Once the yeast is activated add it flour mixture and mix well.
• Now add warm water accordingly to attain a sticky dough consistency.
• Spray oil in a bowl and grease it and put the dough in it for proofing.
• It will take 1-2 hrs for proofing, once it doubles in size, punch the dough.
• Add it to the greased loaf pan and set aside for proofing.
• Once it doubles up, brush the top layer with milk, oil or butter.
• Preheat the oven(OTG) at 190°C  and bake for 35-40 mins.
• Once done let it completely cool and then slice it.

Note:
I just had a tbsp of milk powder at home and used only that.
You can reduce sugar level if you dont want your bread to be sweet.

Twin Bread

Activated Yeast

Dough

First Proofing

In Loaf Pan

Second Proofing

Out of Oven

Sliced

Ingredients:

Wheat Flour - 1 1/2 Cups
All purpose flour - 1 1/2 Cups
Milk Powder - 1/4 cup
Oil - 3 tbsp
Warm Water - 1 1/2 cups
Sugar - 4 tbsp
Dry Yeast - 1.5 tbsp
Salt - 1.5 tsp

Method:

• Take yeast in a bowl and add sugar and oil.
• Now add 1/2 cup of luke warm water and set aside for few mins.
• In other bowl take wheat and all purpose flour and add in salt and mix well.
• Add the milk powder and mix it.
• Once the yeast is activated add it flour mixture and mix well.
• Now add warm water accordingly to attain a sticky dough consistency.
• Spray oil in a bowl and grease it and put the dough in it for proofing.
• It will take 1-2 hrs for proofing, once it doubles in size, punch the dough.
• Add it to the greased loaf pan and set aside for proofing.
• Once it doubles up, brush the top layer with milk, oil or butter.
• Preheat the oven(OTG) at 190°C  and bake for 35-40 mins.
• Once done let it completely cool and then slice it.

Note:
I just had a tbsp of milk powder at home and used only that.
You can reduce sugar level if you dont want your bread to be sweet.

White Bread #1

Yeast activated

Dough

First Proofing

In Loaf pan

Second Proofing

Baked

Sliced

Ingredients:

All purpose flour - 1 1/2 cup + 1/4 cup
Dry yeast - 1/2 tbsp
Sugar - 1 - 1 1/2 tbsp
Salt - 1/2 tsp + little
Water - 1/2 cup + 2 1/2 tbsp
Butter or Oil - 2 1/2 tbsp

Method:

• In a bowl add yeast,sugar and luke warm water and mix well.
• Set this aside for 5-10 mins till it bubbles, as shown in picture.
• This means yeast is activated.
• Now in other bowl take flour and salt and mix well.
• Add yeast mixture and warm water and mix well.
• Add oil and knead the dough for 5 mins.
• Put it in a greased bowl(spray oil in bowl).
• Cover the bowl with damp towel or cling wrap it.
• Set this aside for proofing(till dough doubles in size).
• Mine dubbled up in an hour.
• Now add flour to the surface and take the dough and punch it.
• And knead it nicely and shape it according to your loaf pan.
• Grease the pan with little oil and add this dough to it.
• Set it aside for proofing(till it raises upto the rim of pan).
• Brush the top layer with milk or oil.
• Preheat oven(OTG) to 190°C and bake for 30-35 mins.
• Once done take it out of pan and let it cool.
• Slice once its completely cool.