Kummayam Flour

Ingredients:

Raw rice - 2 1/2 cups
Urad dal - 3 tbsp
Split Moong dal - 3 tbsp

Method:

• Heat a pan and add raw rice.
• Roast till it puffs.
• Transfer this to a bowl.
• Now to the same add urad dal and roast till turns lite brown in color.
• Transfer it to bowl.
• Now dry roast moon dal and add it to bowl.
• Let this cool.
• Add this to blender and make a fine powder.
• Sieve it and store in airtight container.
• Can make kummayam using this.

Kummayam

Ingredients:

Kummayam flour - 1 cup
Palm Jaggery - 1 cup
Ghee - 1/4 cup
Water - Little

Method:

• In a pan add jaggery and add little water.
• Once jaggery dissolves, transfer this to a bowl.
• Set aside to cool.
• Now in a pan add little ghee and add the flour.
• Roast this till you get nice aroma.
• Transfer this to a plate and let it cool.
• Once cool add it to jaggery syrup and mix well.
• There should be no lumps.
• Add little water if it is too thick.
• Now heat ghee in a pan and add the above mixture.
• Cook in low flame.
• Keep stirring, till you get desired consistency.
• If you touch with finger, nothing should sitck.
• Serve this yummy chettinaad sweet with a drizzle of ghee.

Note:

• Add ghee when you stir.
• More the ghee, it will turn out delicious.

Cheese Sticks

Ingredients:

Wheat flour - 1/2 cup
All purpose flour - 1/2 cup
Butter - 45 g
Vanapati - 45 g
Salt - As reqd
Egg yolk - 1 eggs
Cheese - 1/2 cup (grated)

Method:

• In a bowl add flour, salt and mix well.
• Add in butter and vanapati and rub it into flour.
• Add in grated cheese and mix well.
• Add in egg yolk and shape it to a dough.
• Cling wrap and refrigerate for 30 mins.
• Then unwrap and roll it.
• Cut it into strips and roll each strip smooth.
• Arrange this in a lined baking tray.
• Brush top with water/ egg wash.
• Bake this in a preheated oven (OTG) at 190°C for 13-15 mins.
• Give sticks.

ChocoChip Cake

Ingredients:

Wheat flour - 1 cup
All purpose flour - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - a pinch
Unsalted butter - 100 g
Egg - 2
Milk - 1/4 cup
Vanilla esc - 2 tsp
Chocolate chips - 5 tbsp

Method:

• In a bowl cream butter and sugar.
• Add in esc and mix well.
• Add one egg at a time and mix well.
• Add in dry ingredients and fold well.
• Add in milk and fold well.
• Finally add the chocolate chips and fold.
• Grease a pan with butter and dust with flour.
• Invert and dap to remoe excess flour.
• Pour the batter in this and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 20-25 mins.

Milk CupCakes

Ingredients:

Wheat flour - 1 1/2 cup
Coconut Sugar - 3/4 cup
Brown Sugar - 1/4 cup
Unsalted butter - 1/4 cup (melted)
Milk - 1 cup (boiled & cooled)
Baking soda - 1 tsp
Vanilla Esc - 1 tsp
Salt - 1/8 tsp

Method:

• In a bowl add flour, sugar, salt and baking soda.
• Add in melted butter, esc and milk.
• Mix this well.
• Pour this batter in a lined muffin tray.
• Bake this in a preheated oven (OTG) at 180°C for 20-22 mins.

Bread Cutlet

Ingredients:

Potato - 2
Carrot - 1
Bread slice - 3
Bread Crumbs - 1/4 cup
Red chilly powder - 1 tsp
Garam Masala powder - 1/4 tsp
Salt, Oil - As reqd

Method:

• Boil potato and carrot and mash it.
• In a plate take 1/4 cup of water.
• Dip the bread slices in it and add it in a bowl.
• Add the mashed veggies.
• Add in spice powders, salt and mix well.
• Add in 3 tbsp bread crumbs and mix well.
• Make small balls, flatten and roll in bread crumbs and set aside.
• Heat oil in pan and fry these.
• Serve bread cutlet with sauce.

Chicken 65

Ingredients:

Chicken - 150 g
Chilly powder - 1 tsp
Kashmiri chilly powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Curd - 1 tsp
Ginger Garlic paste - 2 tsp
Pepper powder - 1/4 tsp
Salt, Oil - As reqd

Method:

• In a bowl add chicken pieces.
• Add in the all spice powders and salt and mix well.
• Set this marination aside for 2-3 hours.
• Heat oil in pan and add the marinated pieces.
• Fry in low flame.
• Add in pepper powder and toss and serve.

Chicken Rasam

Ingredients:

Chicken - 5 pieces
Rasam thool - 1 tbsp
Pepper Corns - 4-5
Cumin seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Small onion - 3
Garlic - 2
Tomato - 1 (small)
Curry Leaves - A sprig
Coriander Leaves - Little

Method:

• In a blender add onion, pepper corns and cumin seeds.
• Add in garlic, 1/2 tomato, turmeric powder and blend this to a fine paste.
• Heat oil in pan and add curry leaves.
• Add in grinded paste and 1/2 tomato.
• Add in reqd salt and chicken pieces and mix well.
• Add in rasam thool and requried water.
• Pressure cook for 3 whistles.
• Garnish with coriander leaves and serve yummy rasam.

Beetroot Cutlet #2

Ingredients:

Potato - 2
Beetroot - 1
Garam Masala - 1 tsp
Chilly powder - 1 tsp
Chat Masala - 1/4 tsp
Bread Crumbs - 1/2 cup
Maida - 2 tbsp
Water - 3 tbsp
Salt, Oil - As reqd

Method:

• Boil potato and beetroot and mash it.
• Add in spice powders, salt and 3 tbsp of crumbs and mix well.
• Make small balls and set aside.
• In a bowl add maida, water and little salt and make thin batter.
• Dip the balls in batter and roll in crumbs.
• Refrigerate for few mins.
• Heat oil in pan and fry these cutlets.
• Serve beetroot cutlet with sauce.

Note:

Before frying, bring the refrigerated cutlet to room temperature and fry.

Double Coconut Cookies

Ingredients:

Wheat flour - 1/2 cup
Unsalted butter - 1/4 cup or 56 g
Coconut sugar - 4 tbsp
Dessicated coconut - 1/4 cup
Vanilla esc - 1 tsp

Method:

• In a bowl add sugar and butter and whisk till creamy.
• Add in flour, esc and gather the dough.
• Cling wrap and refrigerate for 30 mins.
• Now roll the dough between butter paper.
• Shape them using cookie cutter.
• Roll them in dessicated coconut.
• Arrange them in a lined baking tray.
• Bake this in preheated oven (OTG) at 180°C for 15-16 mins.
• You will get 15 crispy cookies.

Sugar Cookies

Ingredients:

Wheat flour - 1/2 cup
Unsalted butter - 1/4 cup or 56 g
Brown sugar - 4 tbsp
Vanilla esc - 1 tsp

Method:

• In a bowl add sugar and butter and whisk till creamy.
• Add in flour, esc and gather the dough.
• Cling wrap and refrigerate for 30 mins.
• Now roll the dough between butter paper.
• Shape them using cookie cutter.
• Poke holes all over using fork.
• Arrange them in a lined baking tray.
• Sprinkle sugar on top of each cookie.
• Bake this in preheated oven (OTG) at 180°C for 15-16 mins.
• You will get 15 crispy cookies.

Masala Sundal

Ingredients:

Channa - 1 cup
Coconut - 3 tbsp (grated)
Mustard seeds - 1 tsp
Curry Leaves - a sprig
Dry red Chilly - 2
Hing - a pinch
Salt, Oil, Water - As reqd

Masala:
Channa dal - 1 tbsp
Split moong dal - 1 tsp
Pepper corns - 1/4 tsp
Dry red chilly - 1
Coriander powder - 1/2 tsp

Method:

• Soak channa overnight.
• Add salt and pressure cook channa and strain water.
• Set this aside.
• Heat a pan and add items under "masala".
• Dry roast this and let it cool and blend to a fine powder.
• Now heat oil in pan and add mustard seeds.
• Add in curry leaves, hing, dry red chilly.
• Add in boiled channa, masala and grated coconut.
• Mix well and serve.

Aval Kozhukattai

Ingredients:

Aval - 1 cup
Water - 1 cup
Salt - 1/2 tsp
Grated coconut - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tbsp
Dry red chilly - 1
Curry Leaves - a sprig
Oil - 2 tsp

Method:

• Blend aval coarsely and set aside.
• Heat oil in pan and add mustard, urad dal and channa dal.
• Add in broken red chilly and curry leaves and saute.
• Add in water and salt and let it boil.
• Now add blended poha and cook in low flame.
• Once all the water is absorbed, add grated coconut and mix well.
• Now transfer it to a plate.
• Use modak moulds and shape them.
• Now pressure cook them for 5 mins.
• Serve yummy modak.

Mawa Modak

Ingredients:

Unsweetened Khoya - 200 g
Brown sugar- 1/2 cup
Elaichi powder - a pinch
Ghee -  1 tbsp

Method:

• Do grate or crush the khoya and set aside.
• Now heat a pan and add this khoya. 
• Cook in very low flame.
• The mawa starts to melt.
• Add in sugar and keep stirring.
• At one point it will start to bubble up.
• Add in elaichi and mix well.
• It will become thick and will leave the edges of pan.
• Transfer this to a bowl.
• Grease your hands with ghee and make a soft dough.
• Make small balls.
• Grease modak moulds with ghee.
• Press mawa balls into the mould and gently unmould.
• Repeat the same for the rest of the dough.
• Mawa modak ready.

Milk Rusk

Milk Rusk

For Second Bake

After First Bake

After Second Proofing

For Second Proofing

First Proofing

Dough

Ingredients:

Wheat flour - 3/4 cup
Rava - 1/4 cup
Water - 1/2 cup
Active Dry yeast - 1 tsp
Brown Sugar - 1/8 tbsp
Milk powder - 1/8 cup
Oil - 1 tbsp
Salt - 1/8 tsp

Method:

• In a bowl add yeast, sugar and luke warm water.
• Set this aside to activate.
• In a bowl add flour, rava, salt, milk powder and mix well.
• Add in oil and activated yeast and make this a soft dough.
• Set this aside to proof for an hour.
• After an hour, punch the dough and place this in a greased loaf tin.
• Set this aside for 30 mins for second proofing.
• Bake this at 180°C for 22-25 mins.
• Cool completely and then slice it.
• Arrange them closely in a lined baking tray.
• Bake this at 180°C for 15-18 mins.
• In between second baking flip the slices for even baking.
• Yields 15-20 rusks.

Note:
You can increase the brown sugar quantity to your taste.

Vanilla Sponge Cake #1

Ingredients:

Wheat flour - 1 1/4 cup
Coconut Sugar - 1/2 cup
Brown Sugar - 1/4 cup
Baking powder - 3/4 tsp
Milk - 1/3 cup
Egg - 4
Salt - a pinch
Vanilla esc - 1 tsp

Method:

• In a bowl add in eggs and beat until fluffy.
• It will double in size.
• Now add in sugar and whisk well.
• Add in flour and baking powder and whisk well.
• Add in milk and esc and whisk well.
• Pour this batter in a greased and dusted baking pan.
• Dap the pan to remove excess air.
• Bake this in a preheated oven at 180°C for 20-22 mins.
• Let it cool.
• Slice and enjoy the sponge cake.

Note:
I used this cake for making Tres Leches Cake.

Banana Walnut Biscotti

Baked

Sliced after cooling

After First Bake

Dough

Ingredients:

All purpose flour - 1 cup
Wheat flour - 1/2 cup
Baking powder - 1 1/2 tsp
Salt - 1/4 tsp
Unsalted butter - 56 g or 1/4 cup
Brown sugar - 1/4 cup
Coconut Sugar - 1/4 cup
Vanilla Esc - 1 tsp
Egg - 1
Walnuts - 1/4 cup

Method:

• Dry roast walnuts and fine chop and  set aside.
• In a bowl add sugar and butter and beat until creamy.
• Add in mashed banana, egg and vanilla esc and whisk well.
• Add in flour, baking powder and walnuts.
• Gather and form a dough.
• Grease a baking tray and line with baking sheet.
• Place the sticking dough and shape like a rectangular log.
• Bake this in a preheated oven (OTG) @ 180 for 20-22 mins.
• Cool the log and then slice it.
• Place these slices in rack and bake for 10-12 mins.
• It should be crisp on both sides.
• If needed can flip the slices while doing second baking.
• Yields 20 small biscottis.

Note:

• To shape the sticky dough, you can dip your hand in chill water and shape.
• Slice the log only after cooling.

MintPeas Briyani

Ingredients:

Green peas - 1/2 cup
Green Chilly - 1
Onion - 1 1/2 (fine chop)
Cashews - 5 - 6
Briyani Masala - 1 1/2 tbsp
Garam Masala - 1 tsp
Kashmiri Chilly powder - 1/2 tsp
Coriander powder - 1 tbsp
Mint Leaves - 1 1/2 cup(finely chopped)
Coriander Leaves - Little
Cloves - 2
Cinnamon stick - small piece
Green Elaichi - 2
Bay Leaf - 1
JeeragaSamba Rice -  2 1/2cups
Coconut Milk - 2 cup
Water - 1 3/4 cup
Salt - 2 tbsp
Ghee - 3 tbsp

Method:

• Soak rice and strain water.
• Heat ghee in pan and saute rice and add to electric cooker.
• In same pan heat ghee.
• Add cashews and roast it and set aside.
• Now take mint leaves (reserve little), coriander leaves and chilly.
• Blend this to a puree.
• Heat ghee in pan and add garam spices.
• Add onion and saute.
• Add ginger garlic paste and saute for a while.
• Add girnded puree, briyani masala, garam masala and coriander powder.
• Mix well and add reqd salt.
• Now add a cup of coconut milk and  mint leaves and mix well.
• Now low the range and let it boil.
• Add this to rice and add reqd water/coconut milk and mix well.
• Add kashmiri chilly powder and mix up.
• Cook for 15-20 mins and garnish with roasted cashews.
• Drizzle a tsp of ghee and cover it up.
• Serve with onion raita.

Note:

• For jeeraga samba rice, the ratio of water will be 1 : 1 1/2.
• While adding water/coconut milk, add acc as the puree is also a liquid content.

Dhaniya (Coriander) Powder

Ingredients:

Coriander seeds - 2 cups / 90 g

Method:

• Dry roast the seeds and set aside.
• Grind this to a fine powder.
• Let it cool and store in air tight container.

Bittergourd Poreyal

Ingredients:

Bittergourd - 1 (big)
Onion - 1 (ds chop)
Tomato - 1 1/2 (fine chop)
Garlic - 4 (fine chop)
Sambar thool - 1 1/2 tbsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves  - Little (fine chop)
Jaggery - 1 tsp (powdered)
Tamrind - Tiny piece
Oil, Salt, Water- As reqd

Method:

• In a bowl add water, jaggery and tamrind.
• Cut bittergourd to roundels and remove seeds.
• Fine chop and add to the bowl with water, jaggery and tamrind.
• Set this aside.
• Heat oil in pan and add mustard and cumin seeds.
• Then add curry leaves and add onion and saute.
• Add in garlic and tomato and saute for a while.
• Strain and add bittergourd and reqd salt.
• Add in sambar thool and mix well.

Cook in low flame for few mins.

Milk(Paal) Halwa

Ingredients:

Milk - 2 cup
Brown sugar - 1/3 cup
Rava - 1 tbsp
Curd - 1 tbsp
Ghee - 4 tbsp
Cashews - 4-5
Elaichi powder - a pinch

Method:

• Boil milk in a pan.
• Once done reduce the flame.
• Let it boil till it reduces to one-third.
• Add sugar and rava and mix well.
• Cook until it starts to thicken.
• When it thickens, add in curd and mix well.
• It will start to curdle, keep stirring.
• Add ghee little by little and keep stirring.
• Once it starts to leave edges, add in elaichi powder.
• Top it with roasted cashews and serve.

Mini Masala Buns

Baked 

For 2nd Proofing

1st Proofing

Dough

Ingredients:

Wheat flour - 2 cup
Dry yeast - 1 1/4 tsp
Lukewarm Milk - 1/2 cup
Lukewarm Water - 1/2 cup
Sugar - 2 tsp
Salt - As reqd

Masala:

Onion - 1 (fine chop)
Cumin powder - 1 tsp
PavBhaji Masala - 2 tsp
Sesame seeds - 2 tsp
Curry leaves - 2 sprig
Coriander leaves - Little
Olive oil - 2 tbsp

Method:

• Heat oil in pan and add in onion and saute.
• Saute for a while, then add curry leaves and spice powders.
• Add in coriander leaves and mix up.
• Set this aside.
• In a bowl add yeast and sugar.
• Add in warm water and set aside to activate.
• In a bowl take the flour and add required salt.
• Add the prepared masala and mix.
• Add in activated yeast and warm milk and mix well.
• Add in oil and knead for 10-12 mins and make a soft dough.
• Place this in a greased bowl for an hour to proof.
• After the desired time, punch the dough and make small balls.
• Arrange them in a greased pan.
• Brush the top with water or milk.
• Sprinkle some sesame seeds on top and set aside for 30 mins.
• Bake this in a preheated oven at 180°C for 20-25 mins.
• Once baked, brush the top with butter/oil.
• Sprinkle some fine chopped coriander leaves.
• Enjoy the masala buns.