Masala Cookies #2

Ingredients:

All purpose flour - 150 g

Milk Powder - 1 tbsp

Baking powder - 1/4 tsp

Chopped Coriander leaves - 1/2 cup

Green Chilly - 2 - 3

Salt - 1 tsp

Powdered sugar - 1 tbsp

Butter - 100 g

Grated Cheese - 1/2 cup (finely grated)

Method:

• Seive the flour, milk powder and baking powder together.
• Coarsely grind together green chilly, coriander.
• Mix together the butter and sugar till fluffy.
• Then add grinded stuff to this and mix well.
• Add grated cheese to this and add the seived dry ingredients.
• Fold in gently to make a soft dough.
• Roll it 1/4th " thick.
• Cut it into any shape of your choice place them on a lined baking tray.
• Bake this in a preheated oven (OTG) at 150℃ for 20 - 25 mins. 
• Allow it to completely cool and store in a air tight container.

Plum Cake #2 - 5 Mins Cake

Ingredients:

All purpose flour - 1/2 cup + 1 tbsp
Cocoa powder - 1 1/2 tbsp
Baking soda - 1/4 tsp
Brown sugar - 1/4 cup
Oil - 1/8 cup
Water - 1/4 cup
Milk - 1 tbsp
Treacle Syrup/Honey - 2 tbsp

Fruit & Nuts  - 1/2 cup includes:

Tutti Frutti - 2 tbsp
Dates - 3 (fine chop)
Cashews - 2 (fine chop)
Almonds - 2 (fine chop)
Candied orange peel - 1 tbsp (fine chop)

Method:

• In a bowl add flour, cocoa powder and baking soda.
• Mix well and set aside.
• In other bowl take fruit and nuts.
• Add boiling water to this.
• Let it sit for 3 mins.
• Add in sugar to this and then oil.
• Add in treacle or honey and mix well.
• Add in dry ingredients and fold well.
• If batter is too thick add milk accordingly and fold.
• Pour this in a greased microwave safe bowl.
• Microwave high for 3 mins.
• Take out and check, if it needs little more baking time.
• Pop into oven for 2 more mins.
• Let it cool and then slice and enjoy.

Note:

• Oven time varies for each oven.
• So keep an eye.

Malli Thuvayal

Ingredients:

Coriander Leaves - a bunch
Dry red chilly - 2-3
Garlic - 2
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Coconut - 1/4 cup (grated)
Mustard seeds - 1 tsp
Tamrind - small piece
Salt, Oil, Water - As reqd

Method:

• Wash the coriander leaves and set aside.
• Heat oil in pan and add dal.
• Cook in low flame.
• When color starts to change add in chilly, garlic.
• Add in coconut, tamrind and mix well.
• Add in coriander leaves and mix well.
• Let this cool.
• Add salt and blend coarsely.
• Can add little water while grinding.
• Heat oil in pan and add mustard seeds.
• Add this tempering to thuvayal.
• Goes good with rice/dosa/idly.

Javvarisi/Sago/Sabudhana Vadai

Ingredients:

Javvarisi - 3/4 cup
Potato - 1 (boiled)
Red chilly powder - 1 1/2 tsp
Groundnuts - 1/4 cup
Coriander leaves - Handful (fine chop)
Salt, Oil - As reqd

Method:

• In a bowl add sago and soak for 3 hours.
• Drain the water and set aside.
• Dry roast the groundnuts and blend coarsely.
• Add this to sago.
• Add chilly powder, salt and finely chopped coriander leaves.
• Mix well.
• Make vadai shape and set aside.
• Heat oil in pan and fry these.
• Serve with chutney of your choice.

Note:

•  Generally they use green chilly instead of chilly powder.
• Also you can add finely chopped ginger too.

Gulab Jamun

Ingredients:

MTR gulab jamun mix - 1 cup
Water - 1/4 cup
Sugar - 2 cup
Water - 2 cup
Oil - As reqd

Method:

• In a bowl add the jamun mix and 1/4 cup water and mix well.
• Make small balls and set aside.
• In a pan add the sugar and water and mix well.
• Let it boil for 6-9 mins in low flame.
• No consistency check needed.
• In other pan and heat oil.
• Fry the balls and set aside.
• Now add these to the syrup.
• Let it soak for couple of hours before serving.

Plum Cake #1 - Eggless

Ingredients:

Wheat flour - 1 1/2 cup
Brown Sugar - 3/4 cup
Baking soda - 1/2 tsp
Cinnamon powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Elaichi powder - a pinch
Butter - 1/3 cup(melted)
Warm Water - 1/2 cup
Milk - 2 tbsp
Candied orange peel - 2 tbsp(fine chop)
Orange juice - 1/2 cup
Tutti Frutti - 3/4 cup
Dates - 6-7 (fine chop)
Cashew - 5 (fine chop)
Badam - 5 (fine chop)
Walnut - 3 (fine chop)
Treacle syrup - 2 tbsp
Golden syrup - 2 tbsp
Corn flour - 1 1/2 tsp
Baking powder - a pinch
Baking soda - a pinch
Water - 2 tbsp

Method:

• In a bowl take the tutti frutti, nuts,dates and mix well.
• Add in orange juice and mix well.
• Refrigerate this for a while.
• After couple of hours remove little juice from this.
• Add in treacle syrup and mix well.
• Refrigerate this overnight.
• Next day, in a bowl add flour.
• Add in baking soda and spice powders and mix well.
• Add in candied orange peel.
• In other bowl add melted butter,sugar and warm water and mix well.
• In other bowl make egg substitute.
• Add in a pinch of baking soda, a pinch of baking powder.
• To this add corn flour and water and mix well.
• Add the egg substitute to wet ingredients and mix well.
• To this add the soaked fruits and nuts.
• Add in golden syrup and mix well.
• Add in dry ingredients and fold.
• If it is too thick add milk accordingly.
• Grease a pan and dust it with flour.
• Dap and remove excess flour.
• Pour the batter and dap it.
• Bake this in a preheated oven at 160°C for 40-45 mins.
• Yields 10-12 slices when made as a loaf cake.

Note:
The egg substitute mentioned here is for one egg.

Candied Orange Peel

Ingredients:

Oranges - 2
Sugar - 1/2 cup
Water - 1/4 cup + As Reqd

Method:

• Peel the orange skin and scrape the white part as in picture.
• Cut it into strips.
• Boil 2 cups of water and add the orange peels.
• Cook this in low flame for 6 mins.
• Strain this and rinse in normal water.
• Repeat boiling and straining steps(3,4,5) for a minimum of 3 times.
• The more we repeat the process it removes the bitterness from peel.
• Now in pan add 1/2 cup sugar and 1/4 cup water and mix till sugar dissolves.
• Now add the orange peels and cover and cook.
• Cook in low flame for min 15-18 mins.
• Remove from pan and arrange in a wire rack.
• Set aside for few mins.
• Now take these peels and roll in sugar and set in plate.
• Let it dry completely and then store in a container.
• Can refrigerate and use in recipes as needed.

Variation #1:

• You can dip the oranges in chocolate and let it dry.
• Your chocolate orange peel is ready.

Broccoli Cheese Fingers

Ingredients:

Broccoli Florets - 1 broccoli's(medium size)
Grated Cheese - 1/2 cup
Chilly powder - 1 tsp
Garam masala - 1/2 tsp
Chat masala - 1/4 tsp
Bread Crumbs -  1/2  cup
Salt, Oil - As reqd

Method:

• Boil water in a pan, once it bubbles up add in broccoli florets.
• Cover and cook for 3-5 mins.
• Strain the florets and blend coarsely.
• Take this in a bowl and add grated cheese.
• Add in salt and spice powders and mix well.
• Add in bread crumbs and mix well.
• Make finger shaped balls and refrigerate for 10 mins.
• Heat oil in pan and fry these.
• Serve with sauce.

Treacle Syrup

Ingredients:

Brown Sugar - 1/2 cup
Water - 2 tbsp
Sugar - 1 1/4 cup
Boiling water - 1/2 cup
Lemon - 1/4 of a lemon

Method:

• In a pan add 1/2 cup sugar and 2 tbsp of water and swirl (don't Stir).
• Cook in low flame.
• Once the color starts to change, more like black color.
• Add the boiling water.
• Then add the 1 1/4 cup of sugar and mix till sugar dissolves.
• Now take the lemon piece and squeeze the juice.
• And add the peel too.
• Cook in low flame for 6-8 mins.
• Remove the peel and let it cool.
• Store this in a clean air tight container.
• This syrup will be bit bitter in taste.
• No need to refrigerate, stays good for months.

Note:

• The syrup will look watery but once it cools it will thicken.
• If you find the syrup to be too thick add 1 tbsp of water.
• Cook in low flame for few mins.
• If you find the syrup to be too watery even after cooling.
• Then put it back in low flame for few more mins.

Golden Syrup

Ingredients:

Brown Sugar - 1/2 cup
Water - 2 tbsp
Brown Sugar -  1 cup
Sugar - 1/4 cup
Boiling water - 1/2 cup
Lemon - 1/4 of a lemon

Method:

• In a pan add 1/2 cup sugar and 2 tbsp of water and swirl (don't Stir).
• Cook in low flame.
• Once the color starts to change(Caramalize),that is light brown color.
• Add the boiling water.
• Then add the 1 1/4 cup of sugar and mix till sugar dissolves.
• Now take the lemon piece and squeeze the juice.
• And add the peel too.
• Cook in low flame for 6-8 mins.
• Remove the peel and let it cool.
• Store this in a clean air tight container.
• No need to refrigerate, stays good for months.

Note:

• The syrup will look watery but once it cools it will thicken.
• If you find the syrup to be too thick add 1 tbsp of water.
• Cook in low flame for few mins.
• If you find the syrup to be too watery even after cooling.
• Then put it back in low flame for few more mins.

Maangaai Meen Kuzhambu

Ingredients:

Vanjiram Meen - 6 pieces
Small onion - 15-16 (fine chop)
Tomato - 1/2 (small)
Garlic - 4-5 (fine chop)
Coconut - 1/2 cup (grated)
Green Chilly - 2
Raw Mango - 5 pieces (Small Cubes)
Sambar thool - 5 tbsp
Pepper powder - 2 1/2 tsp
Fenugreek seeds - 1 tsp
Mustard seeds - 1 tsp
Curry Leaves - 2 sprig
Coriander Leaves - Little (garnish)
Tamrind - Lemon size
Gingely oil, Salt - As reqd

Method:

• Soak tamrind in 2 cups of water and then strain and keep.
• Soak the fish pieces in tamrind water.
• Grind coconut and set aside.
• Heat oil in pan and add, mustard seeds, cumin seeds and fenugreek seeds.
• Cook in low flame.
• Saute till color of fenugreek changes in brown color.
• Now add in curry leaves, chilly and ginger garlic paste.
• Add in fine chopped onions and saute well.
• Add in tomato and saute till it turns mushy.
• Now strain the fish pieces to a plate.
• To the tamrind water add turmeric powder, pepper powder and sambar thool.
• Mix well and add salt and again mix it up.
• Pour this mixture to the pan and boil for few mins.
• Add in grinded coconut mixture and mix well.
• When it starts to bubble up add in fish pieces and mix gently.
• Cook covered for 4-5 mins and mix up.
• Now add the mango pieces and mix gently.
• Let it boil for few minutes.
• Garnish with coriander leaves and serve hot.

Note:

• This is madurai special "Mudhal Mariyaadhai Meen Kuzhambu".
• This is made using kelathi meen.
• Use mango pieces carefully as it may result in more tanginess.

Banana BlueBerry Crumb Muffin

Ingredients:

Wheat flour - 1 cup
All purpose flour - 1 cup
Baking powder - 2 1/2 tsp
Brown Sugar - 1 1/4 cup
Egg - 1
Banana - 1
Oil - 1/4 cup
Vanilla Esc -1 tsp
Dried Blueberries - 1/2 cup (Chop)
Club Soda - 1/3 cup
Milk - 1/4 cup
Lemon zest - 1/2 tsp
Lemon juice - 1 tsp

For Crumbs :

Wheat flour - 1/2 cup
All purpose flour - 1/4 cup
Butter - 56 g / 4 tbsp
Sugar - 1/4 cup

Method:

• In a bowl add flour, baking powder and set aside.
• Take a tbsp of this and add to berries and toss and keep.
• For the crumbs take a bowl and add flour and sugar and mix well.
• Now add in butter cubes and mix well with hands.
• It should resemble a crumb texture.
• Set this aside.
• In other bowl add egg ,banana, sugar and beat till creamy (app 5 mins)
• Add in esc and oil and whisk it.
• Add in dry ingredients and whisk off.
• Add in berries, zest, juice and club soda and beat it.
• Add in milk and fold well.
• Pour the batter in each muffin cases.
• Top it (cover) with the crumb mix.
• Bake this in a preheated oven (OTG) at 180℃ for 32-35 mins.
• This yeilds 12 muffins.

Banana Blueberry Crumb Cake

Ingredients:

Wheat flour - 1 cup
All purpose flour - 1 cup
Baking powder - 2 1/2 tsp
Brown Sugar - 1 1/4 cup
Egg - 1
Banana - 1
Oil - 1/4 cup
Vanilla Esc -1 tsp
Dried Blueberries - 1/2 cup (Chop)
Club Soda - 1/3 cup
Milk - 1/4 cup
Lemon zest - 1/2 tsp
Lemon juice - 1 tsp

For Crumbs :

Wheat flour - 1/2 cup
All purpose flour - 1/4 cup
Butter - 56 g / 4 tbsp
Sugar - 1/4 cup

Method:

• In a bowl add flour, baking powder and set aside.
• Take a tbsp of this and add to berries and toss and keep.
• For the crumbs take a bowl and add flour and sugar and mix well.
• Now add in butter cubes and mix well with hands.
• It should resemble a crumb texture.
• Set this aside.
• In other bowl add egg ,banana, sugar and beat till creamy (app 5 mins)
• Add in esc and oil and whisk it.
• Add in dry ingredients and whisk off.
• Add in berries, zest, juice and club soda and beat it.
• Add in milk and fold well.
• Pour the batter in a greased pan and dap it.
• Top it (cover) with the crumb mix.
• Bake this in a preheated oven (OTG) at 180℃ for 32-35 mins.
• This yeilds 10-12 slices when made as a loaf.

Murungakaai (Drumstick) Kuzhambu

Ingredients:

Drumsticks - 11-13 pieces
Small Onion - 15 (fine chop)
Mustard seeds - 1 tsp
Dry Red Chilly - 2
Curry Leaves - a Sprig
Coriander Leaves - Little (fine chop)
Tamrind - Lemon Size (soak in 2 cups of water)
Jaggery - Little
Gingely Oil, Salt - As reqd

To Roast and Grind:

Channa dal - 1 tbsp
Urad dal - 1 tbsp
Dry Red chilly - 4-5
Onion - 1 (roughly chop)
Tomato - 1/2 (roughly chop)
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 2 tsp
Coriander seeds - 2 tsp
Pepper corns - 1 tsp
Coconut - 1/4 cup
Curry Leaves - 2 sprigs
Sambar thool - 1 tsp
Turmeric powder - 1 tsp
Hing - Little

Method:

• Soak the tamrind in 2 cups of water and extract the water and set aside.
• Heat a tbsp of oil in pan and add dals  one by one and roast.
• Roast in low flame, till the color changes to light brown.
• Add in the rest of the ingredients under "To roast and grind".
• Let this cool and blend this to a puree and set aside.
• Now heat 3 tbsp of oil in pan and add mustard seeds and curry leaves.
• Once it splutters add in onions and saute.
• Add in drumstick and tamrind water and add salt.
• Cook in low flame for 12-15 mins, till drumstick color changes.
• Now add in grounded puree and cook for 5-6 mins.
• Garnish with coriander leaves.
• Serve hot with rice.

Coconut Bread Sweet Sticks

Ingredients:

Coconut Bread - 5-6 (cut into strips)
Cinnamon powder - 1 tsp
Sugar - 3 tbsp
Butter - 3 tbsp

To Blend:
Egg -1
Milk - 1/4 cup
Cinnamon powder - 1/2 tsp
Sugar - 1 tsp
Vanilla esc - 1 tsp

Method:

• In a plate spread the bread sticks and set aside.
• In other plate mix cinnamon powder and sugar and set aside.
• Blend the items under "to blend" till creamy.
• Pour this mixture over the bread and let it sit for 2-3 seconds.
• Heat a pan and add butter.
• Cook in low flame.
• Toast the bread sticks by flipping sides.
• And transfer this cinnamon sugar plate and roll it.
• Serve hot.

Chilly Parotta

Ingredients:

Parotta - 5 (Cut into small pieces)
Onion - 1 (thin slices)
Tomato - 1 (Deseed and thin slices)
Green Capsicum - 1 (thin slices)
Carrot - 1 (thin slice)
Green Peas - 2 tbsp (boiled)
Ginger garlic paste - 1 tsp
Red chilly paste - 1 tbsp
Kashmiri Chilly powder - 1 tsp
Salna - 1/4 cup
Coriander Leaves - Little
Salt - 1/4 tsp
Oil - 1 tbsp

Method:

• Heat oil in pan and add onion and saute.
• Add in ginger garlic paste and saute for a while.
• Add in tomato and then capsicum and saute for a while.
• Add in green peas, carrot and salt and mix well.
• Now add in red chilly paste and mix well.
• Add in parotta pieces and mix them up.
• Now add salna (veg or non-veg) to this and mix well.
• Cook this in low flame.
• Add in kashmiri chilly powder and mix well.
• Garnish with coriander leaves and serve hot.

Coconut Bread

Sliced

Resting Time

Baked

For Second Proofing

After First Proofing

For First Proofing

Ingredients:

All purpose flour - 2 cups
Wheat flour - 1/4 cup
Coconut - 1/2 cup (grated, tightly packed)
Luke warm milk - 1/4 cup
Coconut Milk - 3/4 cup (fresh)
Active dry yeast - 1 1/4 tsp
Oil - 3 tbsp
Sugar - 3 tbsp
Salt - 1 1/4 tsp

Method:

• In a bowl add yeast,sugar and milk and set aside.
• Take fresh coconut milk and set aside.
• In other bowl add flour, salt and mix well.
• Add in coconut, oil and mix up.
• Add in the activated yeast and mix up.
• Add in coconut milk and knead for 10 mins.
• It will be a sticky dough.
• Set this aside for an hour to proof.
• After the desired time, punch the dough.
• Roll it out and shape it and seam it.
• Place this in greased loaf tin with seam side to the bottom.
• Set this aside for 30 mins for second proofing.
• Bake this in a preheated oven (OTG) at 200 for 32-35 mins.
• After few mins, invert from tin and let it cool.
• Slice it and enjoy.

Note:

• The original recipe uses 1 cup coconut milk and instant yeast.
• As I did'nt have instant yeast, I have made adjustments accordingly.

Beetroot Kola Urundai

Ingredients:

Beetroot - 1 medium size(grate n squeeze of extra juice) Thoor dal - 1/8 tbsp Channa dal - 1/8 tbsp Grated coconut - 1/2 cup Small onion - 10 Coriander powder - 1 tsp Red chilly powder - 1/2 tsp Coriander Leaves - Little (fine chop) Besan flour - 1/4 cup Dry Red chilly - 1 Clove - 1 Elaichi - 1 Cinnamon - small piece Curry Leaves - A Sprig Salt, Oil - As reqd Method: Soak dal for an hour and then drain water. Add it to a bowl and add onion, coconut, clove, cinnamon and elaichi. Add in red chilly, coconut and salt to this. Grate beetroot and squeeze of juice and add to the bowl. Blend the stuff without adding water. Take the blended stuff and add spice powders. Add in finely chopped coriander leaves and potukadalai maav. Mix all make balls. Heat oil in pan and fry these balls. Garnish with fried curry leaves and serve with sauce.

Baby Corn Manchurian

Ingredients:

Baby Corn - 12
Corn Flour -  4 tbsp
Rice Flour - 2 tbsp
Onion - 1 (fine chop)
Green Capsicum - 1 (fine chop)
Spring oinon - Little
Pepper powder - 1 tsp
Ginger garlic paste - 2 tsp
Red Chilly powder - 1 tsp
Red Chilly Sauce - 1 tsp
Soya sauce - 2 tsp
Corn flour - 1 tsp (mix in 1/4 cup water)
Coriander Leaves - Little (for garnish)
Salt, Oil - As needed

Method:

• Wash and cut corn into small roundels and add it in a bowl.
• Add in 4 tbsp corn flour, 2 tbsp rice flour, chilly powder.
• Add in a tsp of ginger garlic paste and salt and mix well.
• Drizzle little water and mix well.
• Heat oil in pan and fry these and set aside.
• In other pan add little oil.
• Add in a tsp of ginger garlic paste and onion and saute well.
• Add in finely chopped white part of spring onion and saute.
• Add in capsicum and saute.
• Add in fried corns and then sauces and mix well.
• Cook for 2 mins.
• Add corn flour and water mix and cook for few more mins.
• Garnish with coriander leaves and spring onion.
• Serve hot with a sauce.

Apple Halwa

Ingredients:

Apple - 2
Brown sugar - 3/4 cup
Elaichi powder - a pinch
Cashews - 5
Ghee - 4 tbsp

Method:

• Peel the apple skin and make puree and set aside.
• Heat little ghee in pan and fry cashews and set aside.
• Low the flame and add the apple puree.
• Cover with lid as it might splutter.
• Saute in low flame till the water evaporates.
• Add in sugar and mix well.
• Add ghee as and when needed.
• Cook till it is of right consistency.
• Add in fried cashews and elaichi powder and mix well.
• Serve hot.

Chetinaad Urulai Varuval

Ingredients:

Baby potato - 15
Green chilly - 1
Ginger garlic paste - 1/2 tbsp
Lime juice - 1/2 tsp
Turmeric powder - a pinch
Curry Leaves - A sprig
Coriander Leaves - Littler (fine chop)
Salt, Oil, Water - As reqd

Roast & Grind:

Coriander seeds - 1 tbsp
Poppy seeds - 1/2 tbsp
Pepper corns - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Fennel seeds - 1 tsp
Dry red chilly - 1
Coconut - 1 tbsp (grated)
Clove - 1
Cinnamon stick - small piece
Elaichi - 1
Curry Leaves - A sprig

Method:

• Heat a pan and add items one by one under "Roast & Grind".
• Saute for a while till raw smell goes.
• Let this cool and blend to a fine powder.
• Add salt, turmeric powder and par boil potato and set aside.
• Heat oil in pan and add curry leaves and ginger garlic paste.
• Add in potatoes and mix well.
• Add little water and cover and cook for 3 mins.
• Now add the grinded powder and mix well.
• Again add little water and cover and cook for 5-6 mins.
• Garnish with coriander leaves and serve.

Baby Aloo Gravy

Ingredients:

Baby potato  - 1/2 kg

Peas-  1 cup

Onion -3 (fine chop)

Tomato -2 (Puree)

Chilly powder - 1 1/2 tsp

Kashmiri chilly powder - 1 1/2 tsp

Coriander powder - 4 tsp

Turneric powder - 1/2 tsp

Ginger garlic paste - 1 tbsp

Garam masala  - 1 tbsp

Dried Kasoori methi - 1 tbsp

Sugar - 1 tsp

Cumin seeds - 3/4 tsp

Cashew - 10(grind to paste)

Mint leaves - 15

Fresh cream - 5 tbsp

Unsalted Butter - 3 tbsp

Corainder Leaves - Little (Fine chop)

Oil, Salt, water - As reqd

Method:

• Heat 2 tbsp butter and 2 tbsp oil .
• Add cumin seeds, onion and saute for a while.
• Then add tomato puree and cook for a while.
• Add in turmeric,chilly and coriander powder and  mix well.
• Add salt and  boiled potatoes, peas and add 1 cup water.
• Cover and cook, then add mint leaves,cashew paste and sugar and mix well.
• Then add in garam masala and mix well.
• Add fresh cream and crushed methi leaves and mix well.
• Garnish with coriander leaves and serve with pulav/chapati.

Note:

You can use this as base gravy and can do several variations.

Chicken Gravy #6

Ingredients:

Chicken - 250 g
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Green Chilly - 1
Chilly powder - 1/2 tbsp
Coriander powder - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Ginger garlic paste - 1/2 tbsp
Coriander leaves - Little (fine chop)
Oil, Salt, Water - As reqd

Roast and Grind:
Cinnamon stick - small piece
Clove - 2
Elaichi - 2
Fennel seeds - 1/2 tbsp
Coconut - 1/2 cup (grated)
Poppy seeds - 1 1/2 tbsp

Method:

• Heat little oil in pan and add items under "Roast and Grind".
• Roast them in low flame till they turn brown in color.
• Let this cool.
• Add little water and blend this to a fine paste.
• Heat oil in pressure pan.
• Add in onion, chilly and saute.
• Add in ginger garlic paste and saute.
• Add in tomato and cook till it turns mushy.
• Add reqd salt and spice powders and mix well.
• Cook in low flame till oil oozes out.
• Add in cleaned and washed chicken pieces.
• Mix well.
• Add blended paste and mix well.
• Add in enough water and pressure cook for 4 whistles.
• Garnish with coriander leaves.
• Serve with briyani/roti/idly.

WhiteChocolate Sponge Cake

Ingredients:

All purpose flour - 1 1/2 cup
White Chocolate - 170 g or 3/4 cup (chopped)
Sugar - 3/4 cup
Unsalted butter - 85 g
Egg - 3
Milk - 3/4 cup
Baking powder - 1 1/2 tsp
Salt - 1/8 tsp
Vanilla Esc - 1 tsp

Method:

• In a bowl add chopped chocolate, butter and milk.
• Use double boiling method and mix till chocolate and butter melts.
• Mix them and set aside.
• In a bowl add sugar, eggs, vanilla esc and beat well.
• Beat till it is triple in volume and pale in color.
• Add flour,salt and baking powder and beat on low speed.
• Then add chocolate milk mix and mix well.
• Pour this batter in greased pan.
• Bake this in a preheated oven (OTG) at 180℃  for 30-32 mins.

Note:

• After beating egg and sugar you can check for correct consistency by following next step.
• Lift the batter and draw an 8 on top of batter, you should be able to see the whole 8 before  it disppears.
• I just halved the recipe and did and I added 2 eggs.

Crispy Corn Barbeque Nation Style

Ingredients:

Corn Kernels -
Rice flour - 2 tbsp
Corn flour - 2 tbsp
Pepper powder - 1 tsp
Water - 1/2 tbsp
Onion - 1 (fine chop)
Kashmiri Chilly powder - 1/2 tsp
Chat Masala - 1/2 tsp
Coriander Leaves - Fine Chop
Salt, Oil- As reqd

Method:

• In a bowl add in corn kernels, flour, pepper powder, salt and mix well.
• Add 1/2 tbsp water and mix up so that flour sticks to corn.
• Heat oil in pan and fry these in medium flame.
• Do cover and fry as corn pops.
• Once the sizzling sound reduces remove corn.
• Place it in tissue paper layered plate.
• After straining the oil add it to a bowl.
• Add in onion, chilly powder, chat masala.
• Add in finely chopped coriander leaves and give a toss.
• Serve immediately.