White Chocolate Mocha Mud Cake

 

Ingredients:

Wheat flour -140 g
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Unsalted butter - 115 g
Brown Sugar - 100 g
White Chocolate - 225 g
Milk - 180 ml
Curd - 180 ml

Instant Coffee powder - 1/2 tbsp
Vanilla esc - 1 tsp

Method:

• In a small bowl take like milk and add instant coffee powder and whisk well.
• In a pan add in butter, milk, chopped chocolates and sugar and mix well.
• Boil this till butter is melted and mixed well with other ingredients.
• Set this aside to cool.
• Once it comes to room temperature, add in curd and esc and whisk well.
• Add in flour, baking powder and baking soda and fold well.
• Add the coffee mix and mix well.
• Grease two 5 inch pan with oil and line with parchment paper.
• Dust with flour.
• Invert and dap to remove excess flour.
• Now pour equal amount of batter in pans and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 38-40 mins.
• Let the cake cool.

Note:

• With same batter, I made 6 cupcakes and each weighed 40 g.
• Also mad a mini loaf that weighed 113 g.

Egg/Muttai Veg Idly

 Ingredients:

Egg - 3

Milk - 2 tbsp

Black Pepper powder - 1/2 tsp

Onion - 1 (fine chop)

Carrot - 1 (grated)

Tomato - 1/2 (deseed and fine chop)

Green Capsicum - 1/2 (fine chop)

Turmeric Powder - 1 1/2 tsp

Ghee - 1 tsp

Salt, Oil - As reqd

Method:

• In a bowl break eggs and whisk well.
• Add in milk, 1/2 tsp pepper powder  and salt and whisk well.
• Whisk till it foams up a bit.
• Heat ghee in pan and add onion and saute for a while.
• Cook in low flame.
• Add in tomato, capsicum and saute for a while.
• Add in turmeric powder, pepper powder and little salt.
• Add in grated carrot and mix well.
• Add this to egg mixture and whisk well.
• Now grease idly plates, and pour the laddle of egg batter.
• Steam for 8-10 mins.
• Serve the yummy egg veg idly.

Maravallikizhangu Murukku

 Ingredients:

Rice flour - 1 cup

Maravalli Kizhangu - 1/2 

Butter - 1 tbsp

White Sesame seeds - 1 tsp

Hing - a pinch

Water, Oil, Salt - As reqd

Method:

• Cut the kizhangu into small pieces.
• Cut the small pieces into two halves.
• Place the knife and press the skin part and peel it.
• Remove the thick part in middle.
• Add water and pressure cook this for 2 whistles.
• Mash this and take 1/4 cup of boiled and mashed kizhangu.
• Add this to blender, add butter to this and little water.
• Blend to fine paste.
• In a bowl add flour, sesame seeds, hing, salt
• Mix well.
• Add blended paste and mix well.
• Add little water and make a smooth dough.
• Place the dough in greased murukku maker.
• Heat oil in pan and squeeze and make butter murukku.
• Cook in low flame.
• Once bubble ceases, remove it from flame.

Mulangi / Raddish Thovayal

 

Ingredients:

Radish - 1 

Onion - 1 

Dry Red Chilly - 3-4

Urad dal - 1/2 tbsp

Tamrind - small piece

Hing - Little

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add urad dal.
• Saute till color changes, then transfer to plate.
• Add chilly and tamrind and saute for a while.
• Transfer to plate.
• Add in onion and saute for a while and transfer to plate.
• Then finally add raddish and saute for few seconds.
• Now add all this to blender and blend it to a fine paste.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in curry leaves and let it spluttter.
• Add this to blended paste.
• This thovayal goes good with  dosa or idly.

ChurChur Naan / Layered Naan

 

                                       

Add in filling

Top it with coriander leaves

Spiral it 

Roll it to log

Roll it thin

Ingredients:

Dough:

Flour - 2 Cups

Milk powder - 2 tbsp

Curd - 1/4 cup

Salt - As reqd

Ghee - 1 tbsp

Warm Water - 175 ml (app)

Oil - 1 tbsp

Filling:

Paneer - 250 g (grated)

Onion - 1 (fine chop)

Coriander leaves - 1 tbsp (fine chop)

Mint Leaves - 1 tbsp (fine chop)

Red Chilly powder - 2 tsp

Crushed Coriander seeds - 1/2 tbsp

Crushed garlic - 1 tbsp

Amchur powder - 1/2 tsp

Cumin powder -1 tsp

Garam Masala - 1/2 tsp

Salt - Little

Method:

• In a bowl add in ingredients under "filling".
• Mix well and set aside.
• In other bowl add all items except oil under "dough".
• Mix well and add oil and set aside.
• Now make small balls out of it.
• Roll it thin and apply oil and sprinkle flour.
• Roll it like log and stretch.
• Now roll it to spiral (like parotta fold).
• Top with coriander leaves and spread with hand.
• Place the filling and seal it.
• Roll it oblong shape.
• Heat oil in pan and make naans.

Garlic Cheesy Pull Aparts

Baked

After 2nd Proofing

For Second Proofing

After Proofing

For Proofing

Ingredients:

Wheat flour - 2 cup or 200 g
Dry yeast - 2 tsp
Sugar - 1/4 cup
Salt - 1/2 tsp
Milk - 1 cup + 2 tbsp
Butter - 2 tbsp (melted)

Filling:
Butter - 5 tbsp
Garlic - 6-8 (grated)
Cheese - 1 cup
Coriander leaves - 1 tbsp (fine chop)

Method:

• In a bowl add sugar, yeast and warm milk and set aside.
• In other bowl add flour and salt.
• Once the yeast is activated add it to flour and mix well.
• Set this aside for an hour.
• In a bowl add butter and grated garlic.
• Add in coriander leaves.
• Mix well and set aside.
• Now the dough would have been doubled in size.
• Punch and knead the dough.
• Divide into two equal parts.
• Roll one into circle.
• Spread the filling .
• Top them with grated cheese and roll it tight like a log.
• Refer picture for the same.
• Cut it into equal sizes and arrange them in a greased pan.
• Set aside for 30 mins for second proofing.
• Brush them with oil.
• Preheat oven(OTG) at 200°C and bake for 25 - 30 mins.
• Once done brush them with butter for glossy effect.

 

Chicken Gravy #9 - Coconut Milk

 

Ingredients:

Onion  -  1 (chopped)

Cinnamon stick - 1 inch piece (surul pattai)

Green Chilly - 2

Curry Leaf sprig - 2

Red Chilly powder - 1/2 tsp

Pepper powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger garlic paste - 1 tsp

Coconut Milk - 1 cup

Pandan leaf  - 1 or Lemon grass

Salt - 1/2 tsp

Marination :

Chicken - 250 g

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Kashmiri Chilly powder -  1/2 tsp

Pepper powder - 1/2 tsp

Vinegar - 1/2 tbsp 

Ginger garlic paste - 1 tsp

Salt -1/2 tsp

Oil - 1/2 tbsp

Masala :

Coriander seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Black pepper corns - 1/2 tsp

Rice - 1/2 tsp

Mustard seeds - 1/4 tsp

Fennel seeds - 1/2 tsp

Cloves - 1

Green Elaichi - 1

Fenugreek seeds - 1/8 tsp

Curry Leaves - a sprig

Method:

• In a bowl add ingredients under "Marination".
• Set this aside for 30 mins.
• Heat a pan and add items under "Masala".
• Dry roast them in low flame.
• Once the rice turns in mild brown, transfer it to plate.
• Let it cool and blend it to a fine powder.
• Heat oil in pan.
• Add in cinnamon stick.
• Cook in low flame.
• Add in green chilly and onion and saute for a while.
• Now add in masala powders and blended powder.
• Mix well and saute for 2mins.
• Now add the ginger garlic paste and saute for a min.
• Now add marinated chicken and if using pandan leaves add now (I didn't add).
• Let it cook for 5 mins.
• Now add the coconut milk, little water and salt.
• Mix well.
• Cover and cook in low flame till oil oozes out.
• Serve hot with rice.

Note:

I pressure cooked chicken and added to gravy.

Puffed Rice/Pori Pakoda

Ingredients:

Puffed rice - 1 1/4 cup
Besan flour  - 1/4 cup
Onion - 1 (fine chop)
Ginger - small piece (fine chop)
Red Chilly powder - 1/2 tsp
Turmeric powder -1/4 tsp
Coriander leaves - Little (fine chop)
Curry Leaves - a sprig (fine chop)
Hot oil - 1 tsp
Salt, Water, Oil - As reqd

Method:

• In a bowl add puffed rice, besan flour, salt.
• Add in onion, ginger and spice powders.
• Add in coriander leaves and curry leaves.
• Mix this well.
• Add in hot oil and mix it.
• Add in water little by little and make a stiff dough.
• Heat oil in pan and fry these pakodas.

Churumuri / Bhel Puri

 

Ingredients:

Puffed rice / Pori - 2 cups

Onion - 1 (fine chop)

Tomato - 1 (deseed and fine chop)

Red Chilly powder - 1/4 tsp

Coriander leaves  - Little (fine chop)

Lemon juice - 3/4 tbsp

Groundnuts - 2 tbsp (roasted)

Hot oil - 1 tsp

Salt - As reqd

Method:

• Dry roast the groundnuts in pan till it is aromatic.
• Set this aside.
• Add puffed rice to a bowl.
• To this add onion ,tomato.
• Add in salt, chilly powder.
• Add in lime juice.
• Now add hot oil to this and mix well.
• Add in coriander leaves and groundnuts and mix it.
• Serve immediately.

Motichur Ladoo / Channa dal Ladoo #3

 

Ingredients:

Channa dal - 1 1/2 cup
Sugar - 1 1/2 cup
Water - 1/2 cup
Oil - to fry
Ghee - 3 tbsp
Cashews - 7-8 
Dry grapes - 8-10
Elaichi powder - 1/4 tsp

Method:

• Soak dal in water for 2 hours and then strain water and set aside.
• Add this to blender and blend coarsely.
• Transfer this to bowl.
• Make small pakoda shapes and fry them in oil.
• Transfer this to plate and then let it cool.
• Now add this to blender and blend it coarsely.
• Heat ghee in pan and add cashews and dry grapes.
• Roast them and set aside.
• To the same pan add sugar and then add water.
• Mix this well.
• Cook in low flame.
• Add in elaichi powder.
• Cook in medium flame till you get single stirng consistency.
• Once you get that consistency, reduce the flame to low.
• Add in blended dal and mix well.
• Cook for app 3-4 mins.
• Add in fried cashews and grapes and mix well.
• Keep mixing for 3-4 mins.
• Turn off range and cover and let it sit for 10m ins.
• Make laddoo shapes and set in plate.

Tea Kadai Kajada/Vedi Cake/ Aatu Kaal cake

 

Ingredients:

Maida - 125 g

Rava - 2 tbsp

Rice flour -1 tbsp

Sugar - 100 g

Egg - 1

Milk - 2 tbsp

Ghee - 1 tsp

Green Elaichi - 3

Baking soda - a pinch

Salt - a pinch

Oil - to fry

Method:

• In a blender add sugar and elaichi and powder them.
• Add in egg and blend it again.
• In a bowl add maida, rava, rice flour.
• Add in ghee, salt and baking soda.
• Mix this and then add blended stuff.
• Mix well.
• It will be a sticky dough.
• Set this aside for 20-30 mins.
• Heat oil in pan and make balls shapes.
• Drop one ball at a time and cook in low flame.
• It will take app 6-7 mins to get fully cooked.
• Yields 8-10 kajadas.

Apple Gulkhand Milkshake

 

Ingredients:

Apple - 1

Gulkhand - 1 tbsp

Milk - 1 cup

Sugar - As reqd

Method:

• Peel the apple and chop it.
• Now add this to blender.
• Add in gulkhand and blend it in pulse mode.
• Add boiled and cooled milk to this and blend it.
• Transfer this to serving glass and enjoy.

Egg/ Muttai Vadai

 Ingredients:

Boiled egg - 3

Onion - 1 (fine chop)

Red Chilly powder - 1 tsp

Garam Masala - 1/4 tsp

Cumin powder - 1/4 tsp

Black pepper powder - 1/4 tsp

Ginger - Small piece (fine chop)

Curry Leaves -  2 sprig(fine chop)

Coriander Leaves - Little (fine chop)

Besan flour - 2 tbsp

Rice flour - 1 tbsp

Water - 1/2 tbsp

Salt, Oil - As reqd

Method:

• Boil the eggs and peel shell.
• Now grate the eggs and transfer to a bowl.
• Add in onion, curry leaves and coriander leaves.
• Add the spice powders and salt.
• Add in besan flour and rice flour.
• Mix well.
• Add water and gather them together.
• Make vada shapes and set aside.
• Heat oil in pan and fry these vadas.
• Serve hot.
• Yields 10 medium size vadai.

Javvarisi / Sago Payasam #1

 

Ingredients:

Nylon Javvarisi - 1 cup

Milk - 1/2 cup

Cashews - 5 

Ghee - 1 tsp

Saffron strands - Little (optional)

Elaichi powder - a pinch

Method:

• Soak sago for 3 hours in water.
• Boil two cups of water and add strained sago.
• Cook till sago is transparent, app 3 mins.
• Don't overcook as it may turn into porridge.
• Strain this and set aside.
• Now heat ghee in pan and roast cashews and set aside.
• Transfer this to plate.
• To the same pan add boiled milk and sago.
• Mix well, add in sugar and cook in low flame.
• It should be of semi-thick consistency.
• Add elachi powder and transfer to serving bowls.
• Garnish with saffron strands and serve hot.

Thengai Poorana Kozhukattai

 

Ingredients:

Dough:

Idiyappam flour - 130 g

Salt - 1/2 tsp

Oil - 1/2 tsp

Water - 150 ml

Stuffing:

Grated Coconut - 70g

Jaggery - 70 g

Cashews - 4 (fine chop)

Elaichi powder - a pinch

Ghee - 1 tsp

Method:

• In a bowl add flour and salt and mix well.
• Boil water in a pan.
• Add oil to this and let it boil.
• Add the water little by little and mix with a spoon.
• Then knead it to a soft dough.
• Cover with damp cloth and set aside.
• Heat ghee in pan and add grated coconut.
• Saute in low flame for 2 mins.
• Add in jaggery and mix well.
• Once jaggery and coconut blends together, add cashews.
• Add a pinch of elaichi powder and mix well.
• Transfer this stuffing to bowl.
• Now grease the kozhukattai mould and fill in dough.
• Fill the dough with stuffing and seal it.
• Repeat the same with other kozhukattai too.
• Place this in greased idly plate and steam for 8 mins.

Note:

• I didn't use the entire dough to make this kozhukattai.
• I used the half of dough to give a different stuffing.

Ellu Kozhukattai

 

Ingredients:

Dough:

Idiyappam flour - 130 g

Salt - 1/2 tsp

Oil - 1/2 tsp

Water - 150 ml

Stuffing:

White Sesame seeds - 50g

Jaggery - 55 g

Method:

• In a bowl add flour and salt and mix well.
• Boil water in a pan.
• Add oil to this and let it boil.
• Add the water little by little and mix with a spoon.
• Then knead it to a soft dough.
• Cover with damp cloth and set aside.
• Dry roast the sesame seeds in low flame.
• Once it starts to pop, trasnfer to plate and let it cool.
• Now add this to blender and use pulse mode and blend.
• Add in jaggery and blend using pulse mode.
• Transfer this stuffing to bowl.
• Now grease the kozhukattai mould and fill in dough.
• Fill the dough with stuffing and seal it.
• Repeat the same with other kozhukattai too.
• Place this in greased idly plate and steam for 8 mins.

Note:

• I didn't use the entire dough to make this kozhukattai.
• I used the half of dough to give a different stuffing.

Kaara Kozhukattai - Ulundhu Pooranam

 

Ingredients:

Dough:

Idiyappam flour - 130 g

Salt - 1/2 tsp

Oil - 1/2 tsp

Water - 150 ml

Stuffing:

Urad dal - 1/4 cup

Green Chilly - 2

Salt - As reqd

Mustard seeds - 1/4 tsp

Hing - a pinch

Curry Leaves - a sprig 

Salt, Oil - As reqd

Method:

• In a bowl add flour and salt and mix well.
• Boil water in a pan.
• Add oil to this and let it boil.
• Add the water little by little and mix with a spoon.
• Then knead it to a soft dough.
• Cover with damp cloth and set aside.
• Soak urad dal and chilly for an hour in water.
• Strain water and add chilly, hing and salt to blender.
• Then strain water and add urad dal and blend coarsely.
• Now spread this in a greased idly plate and steam for 8 mins.
• Heat oil in pan and mustard seeds.
• Add in fine chopped curry leaves.
• Add the steamed mixtures and keep mixing till it becomes dry.
• Cook in low flame.
• Now grease the kozhukattai mould and fill in dough.
• Fill the dough with stuffing and seal it.
• Repeat the same with other kozhukattai too.
• Place this in greased idly plate and steam for 8 mins.

Sweet Amini Kozhukattaai

 

Ingredients:

Idiyappam flour - 65 g

Water - 60 ml

Oil - 1 tsp

Milk - 1 tsp

Salt - As reqd

Jaggery - 65 g

Water - 1/2 cup

Coconut - 2 tbsp (grated)

Elaichi powder - a pinch

Ghee - 1 tsp

Method:

• Heat ghee in pan and add coconut.
• Roast them in low flame and transfer to plate.
• In a pan add water, salt and oil.
• Add little milk and let it boil.
• Now in a bowl add flour and salt and mix well.
• Add water little by little and mix with a spoon.
• Then use your hands and knead a soft dough.
• Make small balls and place them in greased plates.
• Steam them for 10 mins.
• In a pan add jaggery and water and cook in low flame.
• Cook in low flame till it attains honey like thickness.
• Add the balls and mix well.
• Add in roasted coconut and a pinch of elaichi powder.
• Mix well.

Apple Dates Milkshake

 

Ingredients:

Apple - 1

Seedless dates - 4-5

Milk - 1 cup

Saffron strands - Little

Method:

• Soak dates in milk for 10-15 mins.
• Peel and chop apples and set aside.
• Add this to blender and add soaked dates.
• Blend this to a paste.
• Add in milk and blend it.
• Check for sweetness, if needed add sugar and give a blend.
• Transfer to serving glass.

Top it with saffron strands.

Pomegranate Sabja Juice

 

Ingredients:

Pomegranate - 1

Sugar - 3 tbsp

Sabja seeds - 2 tbsp

Water - As reqd

Method:

• In a bowl add sabja seeds and add little water.
• Soak this till it blooms.
• Collect the pomegranate pearls in a bowl.
• Blend this and strain the seeds.
• Add water and sugar and mix well.
• Transfer this to serving glass.
• Top with sabja seeds and enjoy.

Gulab Jamun Cupcakes

 

Ingredients:

Wheat flour - 90 g

Gulab jamun mix - 90 g

Powdered brown sugar - 200 g

Baking powder - 1/2 tsp

Baking soda - 1/4 tsp

Elaichi powder - 1/2 tsp

Milk - 240 ml

Oil - 60 ml

Cashew - 10-15 (fine chop)

Method:

• In a bowl add flour, gulab jamun mix and sugar.
• Add in baking powder, baking soda and elaichi powder.
• Mix well.
• Add in oil and mix well.
• Add in milk and mix batter gently.
• Pour the batter in lined muffin cases.
• Top it with chopped nuts.
• Bake this in a preheated oven (OTG) at 180°C for 25-28 mins.
• I made 6 cupcakes, 2 square slices and a mini loaf.
• Cupcakes weighed 50g each,  square slice each 62.5 g, loaf 100 g.

Tomato Sambar/ Gravy

 

Ingredients:

Tomato - 4

Small onion - 8-10 (fine chop)

Green Chilly - 4

Hing - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Curry Leaves - a sprig (fine chop)

Coriander Leaves - Little (fine chop)

Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add chilly and saute for a while.
• Transfer to a bowl.
• Add in tomatoes and a cup of water.
• Pressure cook this for 3 whistles.
• Now strain the water in a bowl and blend the cooked tomato and chilly.
• Heat oil in pan and add mustard seeds, curry leaves.
• Add in small onion and saute for a while.
• Add in turmeric powder, hing and strained water.
• Cook for 2 mins.
• Now add blended paste and salt and mix well.
• Cook in low flame for 5-6 mins.
• Garnish with coriander leaves and serve hot.
• This sambar will be thin compared to regular sambar.

Rava Idly

 

Ingredients:

Rava - 200 g

Curd - 3/4 cup

Water - 1/4 cup or As reqd

Ginger - Small piece (fine chop or grate)

Green Chilly - 1 (deseed & fine chop)

Hing - a pinch

Curry Leaves - 2 sprig (fine chop)

Coriader Leaves - Little (fine chop)

Mustard seeds - 1/2 tsp

Channa dal - 1 tsp

Cashews - 8-10

Baking soda - 1 tsp

Ghee - 2 tbsp

Salt, Oil - As reqd

Method:

• Heat ghee in pan and roast cashews and set aside.
• To the same pan add in rava and roast in low flame and transfer to plate.
• Heat ghee in pan add mustard seeds, channa dal.
• Saute for a while.
• Add in ginger, green chilly and curry leaves.
• Add this to rava and mix well.
• Add in fine chopped coriander leaves.
• Add in curd and mix well.
• Add water to adjust consistency, should not be thin or thick.
• Batter should be of semithick consistency.
• Set aside for 20 mins.
• Add in hing and salt and mix well.
• Grease the idly plates and place one cashew in center of each case.
• Now to the batter add baking soda and mix well.
• Pour a laddle of batter in each case.
• Cook for 10-12 mins.
• Serve hot with any chutney of your choice.
• We had with Kozhambu and Onion thokku.

Onion Thokku #1

 

Ingredients:

Big Onion - 2

Garlic - 3

Mustard seeds - 1 tsp + 1 tsp

Channa dal - 1 1/2 tsp

Dry Red Chilly - 3

Tamrind - small piece

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add channa dal, mustard seeds.
• Transfer to plate.
• To the same pan add chilly and saute and transfer to plate.
• Add little oil and add onion and saute for a while.
• Transfer to plate.
• Let this cool.
• Add tamrind, salt and water and blend to fine paste.
• Heat oil in pan add mustard seeds, curryleaves.
• Add blended paste and cook in low flame for 2 mins.
• Serve hot with idly/dosa.

ChauChau / Chayote Squash Thogayal

 

Ingredients:

Chau chau - 1/2

Small onion - 6

Garlic - 6

Coconut- 2 tbsp (grated)

Green Chilly - 1

Dry Red Chilly - 2

Coriander Leaves - Little

Curry Leaves - 2 sprigs

Tamrind - small piece

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Hing - a pinch

Salt, Water, Oil - As reqd

Method:

• Peel and chop chau chau and set aside.
• Heat oil in pan and add onion, garlic and chilly.
• Add in chau chau and saute for 2-3 mins.
• Add in coriander leaves, a sprig of curry leaves.
• Add in tamrind piece, hing and salt.
• Mix this well.
• Set aside to cool.
• Blend this to fine paste, by adding water.
• Now heat oil in pan and add mustard seeds.
• Add in urad dal and curry leaves.
• Add this to thogayal and serve it with Idly/Dosa.

Paneer Do Pyaza

 

Ingredients:

Paneer - 250 g

Onion - 2 (fine chop)

Ginger garlic paste - 1 tbsp

Tomatoes - 2 1/2 (fine chop)

Turmeric powder - 1/4 tsp

Curd - 3 tbsp

Kashmiri Chilly powder - 1/4 tbsp + Little more

Coriander powder - 1/4 tbsp +Little more

Fennel powder - 1/4 tsp

Cumin powder - 1/2 tsp

Hot water - As reqd

Garam Masala - 1/4 tsp

Kasuri Methi - 1/4 tsp

Bay Leaf - 1

Green Elaichi - 1

Cloves - 2

Cinnamon Stick - small piece

Pepper corns - 2 

Hing - a pinch

Ghee - 1 tbsp

Oil - 1 tbsp

Salt - As reqd

Tempering:

Ghee - 1/2 tbsp

Coriander seeds - 1/2 tsp (crush)

Cumin seeds - 1/2 tsp (Crush)

Green Chilly  - 1 (Slit)

Dry Kashmiri Chilly - 1 

Garam Masala - 1/2 tsp

Onion - 1 (dices)

Method:

• Heat oil in pan and fry the diced paneer.
• Add this to luke warm water and set aside.
• Heat ghee and oil in pan and add bay leaf, cloves, elaichi.
• Add in cinnamon stick, pepper corns and hing.
• Cook in low flame.
• Add in onion and saute for a while.
• Add in ginger garlic paste and saute.
• Cook in low flame.
• Add in turmeric powder and tomatoes and cook in low flame.
• Cook till it turns mushy and ghee oozes out.
• In a bowl add curd, to this add fennel powder, coriander powder.
• Add in chilly powder and cumin powder and mix well.
• Cook in very low flame.
• Add the curd mixture and keep sitirring.
• Cook for 2 mins till ghee oozes out.
• Add hot water to adjust consistency.
• Cook for 3-4 mins.
• Then add fried paneer pieces and gently mix.
• Cook for 2 more mins.
• Heat ghee in other pan and add crushed coriander seeds.
• Add in crushed cumin seeds.
• Add in green chilly and red chilly and saute.
• Cook in low flame.
• Add in diced onion and saute.
• Add in garam masala and mix it.
• Add this to gravy.
• Add in kasoori methi and garam masala and mix gently.
• Cook in low flame for 2 mins.
• Garnish with coriander leaves and serve hot.

Sundakaai Vathal Kuzhambu - Restaurant Style

 Ingredients:

Small onion - 15 (fine chop)

Garlic - 8-10 (chop)

Sundakaai Vathal - 3 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Vadagam - Little

Tamrind - Lemon Size (soak in water)

Curry Leaves - 2 sprigs

Coriander Leaves - Little (fine chop)

Dry Red Chilly - 1

Sambar Thool - 2 tbsp

Hing - a pinch

Salt, Oil, Water - As reqd

Masala:

Dry Red Chilly - 4

Garlic - 6-8

Fenugreek Seeds - 1/8 tsp

Channa dal - 2 tsp

Urad dal - 1 tsp

Cumin seeds - 1 tsp

Black pepper corn - 1 tsp

Coriander seeds - 1 tsp

Curry Leaves - 2 sprigs

Oil - 1 tsp

Method:

• Soak tamrind in water and strain the impurities and set aside.
• Heat oil in pan and add sundakaai vathal.
• Saute this in low flame for a min and then blend it coarsely and set aside.
• Heat a tsp of oil and add items under masala one by one.
• Saute in low flame for 2-3 mins.
• Transfer this to plate and blend it to a fine paste.
• Add app 1/2  cup water.
• Heat 4 tbsp of oil and add mustard seeds, cumin seeds and vadagam.
• Add in dry red chilly, curry leaves and onion and saute for a while.
• Cook in low flame.
• Add in garlic and saute.
• Add in tamrind water and let it boil on high flame for 2-3 mins.
• Add in grinded paste,sundaakaai vathal (reserve a tsp).
• Mix well.
• Add in sambar thool, salt and hing and mix well.
• Cook in low flame till kuzhambu thickens.
• Sprinkle the remaining sundakaai vathal and sprinkle coriander leaves.
• Serve hot with rice.

Note:

You can fry and add the vathal as such, blending is optional.

Pepper Powder

 

Ingredients:

Black pepper corns - 1 cup

Method:

• Add a cup of black pepper corns to blender.
• Blend it to a fine powder and store it.

Aval/Poha Appam

 

Ingredients:

Raw rice - 1 cup

Poha - 1/2 cup

Jaggery - 1 cup

Ghee, Water - As reqd

Method:

• Soak rice for 2 hours and poha for 1/2 an hour.
• Strain water and add rice and poha to blender.
• Add very little water and make a smooth paste.
• Note we will add jaggery syrup.
• Take jaggery in sauce pan and add little water and melt jaggery.
• Filter to remove impurities and set aside.
• Now add jaggery syrup to batter and mix well.
• Heat paniyaaram pan and add ghee in each case.
• Pour batter in each case and cook in low flame for 3 mins.
• Flip and cook the other side too.

Note:

• Don't add too much water while grinding.
• As we add jaggery syrup too.

Paneer Lasooni

 

Ingredients:

Paneer - 250 g

Onion  - 1 (fine chop)

Garlic - 10-12 (Crush finely)

Green Chilly - 1

Curd - 1/4 cup

Sugar -1/2 tsp

Garam masala - 1/2 tsp

Cumin powder -1/2 tsp

Kasoori methi - 1/2 tsp (crush)

Fresh cream - 1 1/2 tbsp

Butter - 1/2 tbsp

Coriander leaves - Little

To Ground: 

Oil - 1 tsp

Onion - 1 1/2 

Tomato - 2 1/2

Garlic- 6-7

Ginger - 1 inch piece

Cashews - 6

Coriander powder - 1/2 tbsp

Turmeric powder - 1/2 tsp

Red Chilly powder - 1/2 tsp

Kashmiri chilly - 3

Cumin seeds - 1/2 tsp

Green elaichi - 1

Salt - As reqd

Water - 250 ml

Method:

• Heat oil in pan and lets prepare masala to ground.
• Add in elaichi, cumin seeds and saute.
• Add in onion, garlic and ginger and saute.
• Then add chilly powder and chilly and saute for a while.
• Add in tomatoes and cook it turns mushy.
• Add salt and water ad mix well.
• Cover and cook for 6-7 mins.
• Then let it cool.
• Strain and take the content to blender.
• Blend it to fine paste by adding strained water.
• Now heat a pan and add oil.
• Add in onion,green chilly and garlic.
• Saute this in low flame for 2 mins.
• Add the grinded paste and add the water too.
• Whisk the curd and sugar and add it to gravy and mix well.
• Cook in low flame again for 2 more mins.
• Add in cumin powder, garam masala and crushed kasoori methi.
• Add in paneer cubes and mix gently.
• Add in fresh cream and butter and mix well.
• Garnish with coriander leaves and serve hot.

Paal Paayasam

 

Ingredients:

Milk - 500 ml

Basmati Rice - 1 tbsp

Ghee - 2 tsp

Sugar - 1/4 cup

Elaichi powder - a pinch

Saffron strands - a pinch

Method:

• Add ghee in a pan and roast the rice.
• Blend it coarsely and set aside.
• Grease a bowl and add boiled milk.
• Add powdered rice and a small plate to vessel to prevent from burnt bottom.
• Now pressure cook this for 2 whistles and set aside.
• Transfer this to a pan and add sugar and mix well.
• Cook in low flame for 10-12 mins, till it thickens.
• Add in elaichi powder and saffron strands and mix it.
• Enjoy the yummy payasam.