PohaPeanut Vada/Cutlet

Ingredients:

Poha - 1 cup
Roasted Peanut(groundnut) -  1 cup
Corn flour - 2 tbsp
Onion - 1 (fine chop)
Red Chilly powder - 1 tsp
Garama masala - 1/2 tsp
Salt, Oil, Water - As reqd

Method:

• In a bowl add poha and add little warm water to this and set aside.
• Squeeze excess water from this and add to a bowl.
• Coarsely grind peanuts and add to this.
• Add salt, spice powders and onion and mix well.
• If needed you can add little bread crumbs too.
• Make small balls and fry.
• Serve with ketchup.

Aapam #1 - Instant

Ingredients:

Dosa Batter - 2 cups
Coconut Milk -  1 1/2 cup
Sugar - 1/4 cup
Baking Soda - a pinch (optional)

Method:

• In a bowl add the dosa batter.
• To this add sugar and coconut milk and mix well.
• Batter should be of poruing consistency.
• Heat a non stick kadaai and pour a laddle full of batter.
• Rotate this to spread all over.
• Cover and cook for 3-4 mins.
• Serve with coconut milk or kurma.

Note:
You can add milk if you don't have coconut milk.

ChauChau Baji

Ingredients:

  ChauChau - 1 (remove the nerve and cut into pieces)
  Thoor Dhal - 2 tbsp (handful)
  Green Chilly - 2
  Onion -1 (finely chopped)
  Tomato - 1(finely chopped)
  Tamrind pulp - soak small piece in water.
  Sambar Thool - 1 tbsp
  Salt, Water, Oil - As reqd.
  Temper: Mustard, cumin, curry leaves

Method:

• Heat a pan and dry roast thoor dhal and transfer to a bowl.
• Add a spoon of oil to pan and fry the chauchau for few seconds and transfer to same bowl,
• Add little water and pressure cook for one whistle.
• Bring it to room temperature and grind and keep.
• Now add 2 spoons of oil and add items under temper, let it splutter.
• Now add onion, tomato, chilly, sambar thool, salt, tamrind pulp.
• Add the grinded paste and little water.
• Let it boil for few minutes.
• Garnish with fresh corriander leaves.
• Goes good with rice, dosa and idly.

Osmania Biscuits

Ingredients:

All purpose flour - 1 3/4 cup
Powdered sugar - 3/4 cup
Butter - 1/2 cup (120 g)
Milk -4 tbsp
Custard powder - 2 tsp
Milk powder - 2 tsp
Cardamon powder - a pinch
Baking powder - 1/4 tsp
Saffron strands - Little

Method:

• In bowl add milk and soak saffron strands and set aside.
• In other bowl add other ingredients and make a dough.
• Refrigerate the dough for few mins.
• Now dust the flour and roll out the dough.
• Cut into desired shapes.
• Line a baking tray with butter paper and place these cookies.
• Pour the saffron milk all over the cookies and drain the excess milk.
• Bake this in a preheated oven (OTG) at 180°C for 12-15 mins.

Beetroot Cutlet #1

Ingredients:

  Beetroot - 2 (grate)
  Potato - 3
  Onion - 1 (finely chopped)
  Kashmiri Chilly powder - 3 tsp
  Garam masala powder - 1/2 tsp
  Turmeric powder - Pinch
  Bread Crumbs or Rusk powder - 1 cup
  Salt, Oil - As reqd

  Batter:
  Maida - 4 tbsp
  Corn flour - 1 tbsp
  Salt - pinch
  Water - to mix above

Method:

• Boil the potato and strain the water.
• Mash it and squeeze and add grated beetroot.
• Add chilly powder, garam masala, turmeric powder and salt.
• Then add onions and mix well.
• Add little bread crumbs and mix well.
• Make it into desired shapes and dip it in batter.
• Then roll it in bread crumbs and again in batter.
• Coat with bread crumbs and refrigerate it for 1/2 hr.
• Then bring it to room temperature.
• Heat oil in pan and fry the cutlets.

Oats Kesari

Ingredients:

Quick cooking oats - 1 cup
Milk - 1 cup
Sugar - 3/4 cup
Ghee - 3 tbsp
Kesari color - a pinch
Elaichi powder - a pinch
Cashew nut - 4 (fine chop)
Raisins - 4

Method:

• In a pan add little ghee and roast the nuts and raisins and set aside.
• Add ghee again and roast oats for 2 mins.
• Add milk and mix it and cook in low flame.
• Cook till it thickens.
• Add in sugar and kesari color and keep stirring in low flame.
• Once it all blends and comes together, add little ghee.
• Add the roasted nuts and raisins.
• Add in elachi powder and mix well.
• Serve the oats kesari.

Butter Muruku

Ingredients:

Rice flour - 1 cup
Kadala Maav - 2 tbsp
Pottukadalai Maav - 3 tsp
Butter - 2 tsp
White sesame seeds - 1 tsp
Salt - 1 tsp
Oil, Water - As reqd

Method:

• Heat a pan and roast the pottukadalai for a min and then blend it to a powder.
• Dry roast rice flour and then kadala maav in medium flame.
• Seive all the flours in a bowl.
• Add salt, sesame seeds and butter and mix well.
• Add water little by little and make a soft dough.
• Grease the muruku achu with oil.
• Use the 3 star disc and place it.
• Fill the mould.
• Heat oil in pan and carefully press dough directly into oil.
• Fry till golden brown and drain in tissue paper.
• Cool and then store in airtight container.

Yogurt CupCakes

Ingredients:

Wheat flour - 1 1/4 cup
All purpose flour - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Lemon Zest - 1 limes
Eggs - 2
Yogurt - 3/4 cup
Oil - 1/2 cup
Sugar - 1 cup
Vanilla Esc - 1 tsp
Almond Esc - a drop

Method:

• In a bowl add eggs, oil, sugar, yogurt.
• Add vanilla esc and almond esc to this and whisk well.
• In other bowl add flour, salt, baking soda, baking powder.
• Add lemon zest to this and mix well.
• Add this to dry ingredients and fold nicely.
• Pour this in a lined cupcake mould.
• Bake this in a preheated oven at 180°C for 25-30 mins.

Yogurt Cake

Ingredients:

Wheat flour - 1 1/4 cup
All purpose flour - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Lemon Zest - 1 limes
Eggs - 2
Yogurt - 3/4 cup
Oil - 1/2 cup
Sugar - 1 cup
Vanilla Esc - 1 tsp
Almond Esc - a drop

Method:

• In a bowl add eggs, oil, sugar, yogurt.
• Add vanilla esc and almond esc to this and whisk well.
• In other bowl add flour, salt, baking soda, baking powder.
• Add lemon zest to this and mix well.
• Add this to dry ingredients and fold nicely.
• Pour this in a greased pan.
• Bake this in a preheated oven at 180°C for 25-30 mins.

Note:
I reserved half of the batter and made yogurt cupcakes.

Custard TuttiFrutti CupCakes #1

Ingredients:
Wheat flour - 1 cup
All purpose flour - 1/2 cup
Custard powder - 3 tbsp (vanilla flavour)
Baking soda - 1 tsp
Vinegar - 2 tsp (plain/apple cider)
Salt - a pinch
Oil - 1/2 cup
Warm milk - 1 cup
Tutti Frutti - 1/4 cup
Sugar - 3/4 cup

Method:

• In a bowl add flour, salt, baking soda and mix well.
• In other bowl add milk and vinegar and set aside for 5 mins.
• Add in sugar and oil to this after mins and whisk it.
• Add in flour and mix well.
• Now add tutti frutti and mix the batter.
• Fill in 3/4th of cupcake mould.
• Bake this in a preheated oven(OTG) at 180°C for 18-20 mins.

Chicken Kurma #2

Ingredients:

Chicken - 250 g(small pieces)
Onion - 2
Tomato - 1
Ginger garlic paste - 1 tbsp
Garam Masala - 1/8 tsp
Kashmiri Chilly powder - 1 tsp
Sambar thool - 3 tbsp
Coriander Leaves - Little
Salt, Oil, Water - As reqd

To Grind:
Pepper corn - 1/4 tsp
Cumin seeds - 1/4 tsp
Fennel Seeds - 1/8 tsp
Coconut - 1/4 cup
Cashew - 5 (soak in water)
Green Elaichi - 1

Method:

• Grind the items under "to grind" to a fine paste and set aside.
• Heat oil in pan and add garam spices, onion and saute well.
• Add ginger garlic paste and tomato and saute till it turns mushy.
• Now add green chilly and washed chicken and mix well.
• Add in red chilly powder, garam masala and grinded paste.
• Add sambar thool, required salt and water.
• Cook till chicken is nicely blended with all spices.
• Garnish with coriander leaves and add little butter(optinal) serve.
• Goes good with roti.

BCT Soup

Ingredients:

Carrot - 1 (small)
Beetroot - 1/4 piece
Tomato - 1
Garlic pods - 2
Bay Leaf - 1
Pepper powder - 1 tsp
Butter - 1/2 tbsp
Salt, Water - As reqd
Coriander Leaves - Little

Method:

• Boil carrot, beetroot, garlic and tomato.
• Once done peel tomato skin.
• Blend all to a puree.
• Heat little butter in pan and add bay leaf.
• Add grinded puree and water.
• Add salt and pepper powder and let it boil.
• Remove bay leaf before serving.
• Garnish with coriander leaves and serve.
• This is an immunity building soup.

Chicken Kurma #1

Ingredients:

Chicken - 250 g
Onion - 2
Tomato - 1
Ginger garlic paste - 1 tbsp
Garam Masala - 1/8 tsp
Green Chilly  - 1
Kashmiri Chilly powder - 1 tbsp
Coriander Leaves - Little
Salt, Oil, Water - As reqd

To Grind:
Pepper corn - 1/4 tsp
Cumin seeds - 1/4 tsp
Fennel Seeds - 1/8 tsp
Coconut - 1/4 cup
Cashew - 5 (soak in water)
Green Elaichi - 1

Method:

• Grind the items under "to grind" to a fine paste and set aside.
• Heat oil in pan and add garam spices, onion and saute well.
• Add ginger garlic paste and tomato and saute till it turns mushy.
• Now add green chilly and washed chicken and mix well.
• Add in red chilly powder, garam masala and grinded paste.
• Add required salt and water.
• Cook till chicken is nicely blended with all spices.
• Garnish with coriander leaves and serve.
• Goes good with rice.

ABC Roll Ups

Baked

After Proofing

B4 Proofing

Stuffing

Ingredients:

All purpose flour - 3/4 cup
Sugar - 1 tsp
Salt - a pinch
Yeast - 1/4 tsp
Butter - 1/2 tbsp
Warm Water / Warm milk - 1/4 cup
Filling:
Apple - 1 (peel, fine chop)
Cinnamon powder - 1/4 tsp
Brown Sugar - 2 tbsp
Jam - 1 tbsp(optional)

Method:

• Heat a pan and add apple, sugar and cinnamon powder.
• Cook in low flame.
• Add in jam and mix well and set this aside.
• In a bowl add sugar, yeast and water.
• In other bowl take flour and salt and mix well.
• Once yeast is activated add to flour and set aside to proof.
• Once done, punch the dough and roll it to a rectangle.
• Spread the filling all over and sprinkle little sugar.
• Roll it to a tight log and cut it.
• Place this in a greased muffin tray and set aside to proof.
• Once done, give milk wash.
• Bake this in a preheated oven(OTG) at 180°C for 20-22 mins.
• Again apply milk wash and increase to 200°C and bake for 3 mins,

Overnight SlowProof Bread

Done

Baked

After refrigerating

Into the fridge

First Proofing

Dough

Ingredients:

Wheat flour - 2 cups

All purpose flour -2 cups

Milk powder - 1/3 cup

Salt - 1 3/4 tsp

Sugar - 3 tbsp

Yeast - 2 3/4 tsp

Oil - 2 tbsp

Warm milk - 1 1/4 cup

Warm water - 1 1/4 cup

Method:

• In a bowl add yeast, warm water and sugar.
• In other bowl add flour, oil, salt and mix well.
• Once yeast is activated add it to flour and add warm milk.
• Make a dough and set aside for proofing.
• Once proofed, punch the dough.
• Roll it to a rectangle and roll tightly and seam it.
• Place this in a greased loaf pan(seam area at the bottom).
• Cling wrap and refrigerate overnight(8-12 hrs).
• Before baking give a milk wash and sprinkle sesame seeds(opitonal).
• Bake this in a preheated oven(OTG) at 200°C for 30-35 mins.

Manathakaali Vathal Kuzhambu

Ingredients:

Manathakaali Vathal Podi - 1 1/4 tbsp
Manathakaali vathal - 2 tsp
Small onion - 15
Garlic - 5-6 (fine chop)

Dry Red chilly - 2
Sambar thool - 4 tbsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Curry Leaves - A Sprig
Jaggery - 1 tsp
Tamrind water - Soak lemon size in water
Salt, Oil, Water - As reqd

Method:

• Soak tamrind in water for a while and after a while strain and set aside.
• In a pan add oil and fry manathakalli vathal and set aside.
• In same pan add oil and add mustard seeds, curry leaves and red chilly.
• Saute this for a while.
• Add onion, garlic and saute for a while in low flame.
• Add turmeric powder, sambar thool and salt and mix well.
• Add tamrind water and little water(if needed).
• Let it boil and add fried manathakaali vathal.
• Add the manathakaali podi and mix well.
• Let this boil for 5-8 mins.
• Garnish with coriander leaves and serve.

Manathakaali Vathal Podi

Ingredients:

Thoor Dal - 1 tsp
Fenugreek seeds - 1/2 tsp
Hiing - pinch
Coriander seeds - 1 tsp
Manathakali vathal - 1 tsp
Oil - 1tsp

Method:

• Heat oil(nalennai) in a pan.
• Add all items and cook in low flame.
• Sauter till golden brown and then let it cool.
• Grind this to a fine powder and use.

Cheesy VegEgg Omlette Rolls

Ingredients:

Egg - 2
Carrot - 1
Corainder Leaves - Little(fine chop)
Cheese - 1/4 cup(grated)
Pepper powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam Masala - a pinch
Salt - 1/2 tsp
Milk - 1 tbsp
Oil - 1 tsp

Method:

• In a bowl beat egg and add milk.
• Add all other ingredients except oil and cheese.
• Whisk this well.
• Heat a pan and pour this batter.
• After few seconds, top with grated cheese.
• Roll this and cut and serve.

Stuffed Egg Paratha

Ingredients:

All purpose flour - 1 cup
Oil - 1 tbsp
Salt, Water - As reqd

Stuffing:

Egg - 2
Carrot - 1 (grated)
Coriander Leaves - Little(fine chop)
Pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Kashmiri Chilly powder - 1 tsp
Salt - Little

Method:

• In a bowl beat egg and add other items under stuffing.
• Whisk well and set aside.
• In other bowl add flour, salt, water and oil.
• Make a soft dough.
• Make small balls out of it.
• Roll it thin.
• Heat a pan and add a thin sheet and drizzle oil.
• Once it slightly bubbles, pour a spoon of stuffing in mid.
• Fold the corners and flip and cook till roast.

Pizza Muffins

Ingredients:

All purpose flour - 1 cup

Milk - 1/2 cup + 1 tsp extra

Veggies - 1 cup(saute, like onion, capsicum)

Mixed herbs - 2 tsp

Pepper Powder - 1 tsp

Coriander Leaves - Little (chopped)

Green chilly - 1 (chopped)

Chilly flakes - 1 tsp

Baking powder - 1/2 tbsp

Salt - 1/2 tsp

Melted butter - 2 tbsp

Tomato or pizza sauce - 1 tsp

Egg - 1

Cheese - 1 1/2 cup(grated)

Method:

• In a bowl sieve flour salt and baking powder.
• Mix milk melted butter egg sauce mixed herbs and veggies and mozzarella in another bowl.
• Whisk it nicely. 
• Now fold in the dry ingredients slowly into the wet mixture.  
• Put some cheese on top.
• Bake in a preheated oven(OTG) at 200°C for 17 to 20 mins. 

Rasmalai ChocoBar

Ingredients:

White Compound - 500 g

Fab Rasmalai Premium flavour - 1/2 tsp

Dried Rose Petals - 1/4 cup

Pistachios - 1/2 cup (sliced,slightly roasted)

Method:

• Melt the white compound and add  Fab Rasmalai Flavour.
• Add dried rose petals and pistachios mix well .
• Make sure pistachios doesn't enrobed with petals or else or bars will have lumps.
• Fill in moulds and top it again with some pistachios.
• Let it set and yummy choco bars ready.

Mint Pakoda - Instant

Ingredients:

Mint Leaves - 1 cup (chopped)
Cashews - 8 (chopped)
Onion - 1 (thin slices)
Kashmiri chilly powder - 2 tsp
Besan flour - 3 tbsp
Rice flour -  1 tbsp
Salt, Oil - As reqd

Method:

• In a bowl add mint leaves, cashew and onion.
• Add in flour, salt and spice powder and mix well.
• Heat oil in pan and fry these pakodas and serve hot.

Gluten Free Mug Cake

Ingredients:

Banana - 1
Egg - 1
Peanut butter -  4 tbsp
Sugar - 1 tbsp
Cocoa powder - 3 tbsp

Method:

• In a bowl mash the banana with a fork.
• Add peanut butter, egg and mix well.
• Add in sugar, cocoa powder and beat until smooth.
• Transfer this to microwave safe mug.
• Microwave high for 1 min and serve the gluten free mug cake.

Tandoori Roti

Ingredients:

Wheat flour - 2 cups
Water - 1 cup
Salt, Oil - As reqd

Method:

• Make a chapathi dough and set aside.
• Set aside for 1/2 an hour.
• Roll it thin and apply water on one side.
• Heat a pan and place the water applied side on tawa.
• Cook for few seconds.
• Flip the pan and cook (you can see video in kulcha recipe)
• Once done transfer to plate and apply ghee or oil and serve.

Note:

• You can also add 2 tbsp of curd and 2 tbsp of ghee to dough.
• Add water accordingly and make a soft dough.

Stuffed Idly

Ingredients:

Idly batter - 2 cup
Onion - 1
Carrot - 1 (grated)
Beans - 5 (fine chop)
Chilly powder - 1 tsp
Coriander powder - 1 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Curry Leaves - Little
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add mustard, urad dal and channa dal.
• Add finely chopped curry leaves.
• Add finely chopped onion and saute.
• Add in spice powders, salt and mix well.
• Add in carrot and beans and mix well.
• Sprinkle little water and cook till veggies are soft.
• Now pour a spoon of idly batter in idly plate.
• Add a spoon of this stuffing and pour a spoon of batter(refer pic).
• Cook for 10-12 mins.
• I served this with sambar and peerkankaai chutney.

Kaara Chutney #2

Ingredients:

Onion - 1
Tomato - 1/2
Red Chilly powder - 1 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves - 1 sprig
Salt - As reqd

Method:

• Roughly chop onion and tomato.
• In a blender add this.
• Add chilly powder and salt.
• Blend this without adding water.
• Het oil in pan and add mustard seeds and cumin seeds.
• Add in curry leaves and grinded paste.
• Cook in low flame for 3-6 mins.

Kadapa Kaara Dosa

Ingredients:

Dosa Batter - 1 cup
Instant Masala - 1 cup
Kaara Chutney - 1/2 cup

Method:

• Heat dosa tawa and pour the batter and spread it thin.
• Cook in low flame.
• Drizzle oil and then spread a spoon of  kaara chutney.
• Top it with instant masala.
• Serve this kadapa kaara dosa with coconut chutney.

Instant Masala - KadalaMaav Masala

Ingredients:

Besan flour - 1 1/2 tbsp
Onion - 1
Tomato - 1/2
Green Chilly - 2
Ginger - 1/2 tsp(fine chop)
Water - 1 cup
Corainder Leaves - Little
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1/2 tbsp
Salt, Oil - As reqd

Method:

• In a bowl add flour and add water. 
• Whisk this without lumps and set aside.
• Heat oil in pan and add mustard, urad dal and channa dal.
• Add curry leaves,onion, chilly, ginger and tomato.
• Add the flour liquid mixture and mix well.
• Add required salt and cook for 5-8 mins till it is thick.
• Garnish with coriander leaves.
• This will taste like poori masala.

Tiffin Sambar #4 - Instant

Ingredients:

Onion - 1(thin slices)
Tomato - 1 (fine chop)
Potato - 1 (boiled)
Green chilly - 1
Besan flour - 2 tbsp
Coriander powder - 1 tbsp
Aashirvaad sambar thool - 2 tsp
Turmeric powder - 1 tsp
Sugar - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry Leaves - Little
Salt, Water, Oil - As reqd

Method:

• Boil potatoes and mash and set aside.
• Heat oil in pan and add mustard seeds, urad dal and curry leaves.
• Now add onion and saute and then tomato and saute.
• Add green chilly and saute.
• Then add kadala maav(besan flour) and other spice powders.
• Cook in low flame and mix them all.
• Add water and salt and let it boil.
• Add mashed potatoes and then sugar.
• Let this boil for few mins.
• Garnish with coriander leaves and serve.

Fish Chukka

Ingredients:

Fish - 3 piece
Onion - 1 (fine chop)
Egg - 1
Ginger garlic paste - 1 tsp
Curry Leaves -  A sprig
Pepper powder - 1 tbsp
Sambar thool - 1 tbsp
Salt, Water, Oil - As reqd

Method:

• Boil water in pan and add fish pieces.
• Let it boil for 5 mins.
• Then remove skin and bone and mince it.
• Heat oil in pan and add curry leaves and onion.
• Then add ginger garlic paste and saute.
• Add in spice powders, fish and saute.
• Add salt and mix well.
• Add egg and keep stirring.
• Cook in low flame till all blends together.

Tomato Puree

Ingredients:

Tomato - 5
Water - 1 1/2 cup
Vinegar - 1/4 tsp

Method:

• Boil water in a pan.
• Make marks in tomatoes and add in water.
• Add in vinegar.
• Let it blanch for 10 mins.
• Drain water and peel skin and remove seeds.
• Blend them and store the puree.

Note:

• In case making large batch, add in 1/4 tsp of sugar and pinch of salt.
• Then boil the puree and store.

Red Chilly Paste

Ingredients:

Dry Red Chilly - 8
Vinegar - 1 tsp
Water - 1 1/2 cups
Oil - 1 tsp

Method:

• Boil water and once starts to bubble add in chillies.
• Add vinegar.
• Cook in low flame for 10 mins. 
• Let it cool and then blend it to a paste.
• Add little water while blending.
• Heat oil in pan an add the paste.
• Cook in low flame for 4 mins.
• Let it cool and store in container and use.

Note:

Saute is oil wen doing large batch, otherwise just grind and use.