No Onion No Garlic Gravy / Tariwale AlooMattar Gravy

Ingredients:

Potato - 2
Peas - 1/4 cup
Tomato - 2 (puree)
Ginger - small piece
Green Chilly - 1
Kashmiri Chilly powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Amchur powder - 1/4 tsp
Pav Bhaji Masala - 1 tsp
Garam Masala - 3/4 tsp
Kasoori Methi - Little (crush & add)
Coriander Leaves - Little (fine chop)
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Butter - 2 tbsp
Sugar - 1 tsp
Salt, Water - As reqd

Method:

• Heat oil and butter in a pan.
• Cook in low flame.
• Add in mustard seeds and cumin seeds.
• Add in fine chopped curry leaves.
• Now add besan flour and cook in low flame for few mins.
• Add in all spice powders other than garam masala.
• Cook in low flame.
• Add in cubed potatoes and peas and mix well.
• Add in salt and sugar and mix well.
• Add in tomato puree and mix well.
• Add little water app 1 cup.
• Pressure cook for 3 whistles.
• Once pressure is released, just mash the potatoes.
• Let it boil for few mins.
• Add in garam masala, fine chopped coriander leaves.
• Add in methi leaves and mix well.
• Let it boil for 2 mins.
• Serve with chpathi or poori.

Road Side Kaalan

Ingredients:

CabbageMushroom Pakoda 
Onion - 1 (fine chop)
Ginger garlic paste - 1 tsp
Green Chilly - 1 (deseed and slit)
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp
Kashmiri Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Tomato sauce - 2 1/2 tbsp
Soya sauce - 1/4 tsp
Curry Leaves - a sprig (fine chop)
Coriander Leaves - Little (fine chop)
Salt, Oil - As reqd
Corn flour -  1 tbsp
Water - 1 cup

Method:

• In a bowl add corn flour and a cup of water and mix and set aside.
• Crush the pakodas and keep it ready.
• Heat oil in pan and add fine chopped onions (reserve little).
• Add in curry leaves and chilly and saute for a while.
• Cook in low flame.
• Add in ginger garlic paste and saute for a while.
• Add in spice powders, salt and mix well.
• Add in sauces and mix well.
• Add the corn flour water mixture and mix well.
• Add the crushed pakodas and cook in low flame.
• Cook till masala coats well with pakodas.
• Spinkle 1/4 tsp of black pepper powder and mix well.
• Garnish with raw onion and coriander leaves.
• Serve hot.

CabbageMushroom Pakoda

Ingredients:

Cabbage - 150 g (fine chop)
Mushrooms - 150 g (fine chop)
Maida - 3/4 cup or 150 g
Corn flour - 1/4 cup or 75 g
Chilly powder - 1/2 tsp
Kashmiri Chilly powder - 1 1/2 tsp
Garam Masala - 1 tsp
Salt, Oil - As reqd

Method:

• In a bowl add cabbage and washed and chopped mushrooms.
• Add in maida, corn flour, chilly powder and garam masala.
• Add in salt and mix well.
• Heat oil in pan.
• Take small balls out of the mixed dough and make pakodas.
• Yummy snack ready.
• I used this and make road side kaalan.

ChocoMango Icecream Cake

Ingredients:

Mango ice-cream- 1 cup (125 ml or 65 g)
All purpose flour -1/2 cups
Powdered Sugar - 1/4 cups
Baking powder - 1 tsp
Cocoa powder - 1 tbsp

Method:

• In a bowl take ice-cream and set aside for few minutes to melt a bit.
• Add in flour,and baking powder.
• Mix this nicely.
• The batter will be thick.
• If its too thick add little milk.
• Divide the batter and to one part add cocoa powder.
• Mix this and set aside.
• Grease the packing foil and place butter paper.
• Pour a spoon of plain batter and then a spoon of cocoa batter.
• Repeat this till the batter is over.
• Now dap it.
• Make swirl patterns using toothpick.
• Place this in a greased tray.
• And bake this in a preheated oven(OTG) at 180°C for 20-25 mins.
• Yields 7-8 slices.

Maaza/Frooti

Ingredients:

Raw mango - 1 cup (165 g)
Mango - 1 cup ( 165 g)
Sugar - 85 g
Water - 200 ml + 350 ml
Lemon juice - 1 tsp

Method:

• Peel skin and chop mangoes and set aside.
• Use mangoes that has no fiber.
• Now in a pan add sugar and 200 ml water.
• Cook in low flame till you get sticky consistency (app 5-6 mins)
• Set this aside.
• Now add 200 ml water to a pan and let it boil.
• Add the chopped magoes and cook in low flame till mangoes are cooked.
• Will take app 3-4 mins.
• Turn off range and add lime juice and mix well.
• Now strain the mangoes and reserve the water.
• To this add sugar syrup and mix well.
• Add in reserved water and mix well.
• If it is too thick add little chill water and mix well.
• This yields app 450-500 ml juice.

Note:
I used Imaampasand mango and used brown sugar.

Ulli Vada #2

Ingredients:

Onion - 2 (thin slices)
Green Chilly sauce - 1 tsp
Ginger garlic paste - 1 tsp
Fennel powder - 1 tsp
Turmeric powder - 1/4 tsp
Kashmiri Chilly powder - 1 tsp
Coriander leaves - little (fine chop)
Curry Leaves -  Little (fine chop)
Besan flour - 3 tbsp
Rice flour -  1  1/2 tbsp
Baking soda - a pinch
Hing - a pinch
Salt, Oil - As reqd

Method:

• In a bowl add the sliced onions.
• Add in ginger garlic paste, spice powders, salt.
• Add in coriander leaves and mint leaves.
• Add hing and mix well.
• Now add a tbsp of hot oil to this.
• Mix carefully with a spatula.
• Make small balls out of it.
• Heat oil in pan and fry these.
• Serve hot with chutney of your choice.
• Yields 10-12 small ulli vada.

Mutton Gravy #3

Ingredients:

Mutton - 150 - 200 g
Turmeric powder - 1/2 tsp
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Ginger garlic paste - 1/2 tbsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1/2 tsp
Kashmiri Chilly powder - 2 tsp
Chilly powder - 1/2 tsp
Cinnamon stick - small piece
Clove - 1
Coriander leaves - Little
Curry Leaves - a sprig (fine chop)
Salt, Water - As reqd

Method:

• In a bowl add mutton pieces, turmeric powder and salt.
• Pressure cook this for 6-7 whistles and set aside.
• In a pan add oil and add in onions.
• Saute for a while, add in ginger garlic paste.
• Cook in low flame.
• Add in tomatoes and cook till it turns mushy.
• Add in spice powders and salt and mix well.
• Add in boiled mutton with water and mix well.
• Cook in low flame for few mins.
• Garnish with coriander leaves and serve hot.
• Goes good with briyani, idly, dosa.

Black pepper powder - 1/2 tsp

Mutton Briyani #1

Ingredients:

Jeeraga Samba rice - 2 3/4 cup
Mutton - 150 g (boneless)
Oil - 1 1/2 tbsp
Ghee - 1 1/2 tbsp
Onion - 1 (puree)
Tomato - 1 (fine chop)
Mint leaf - Little (fine chop)
Coriander leaf - Little (fine chop)
Curd - 1/4 cup
Lemon juice - 1/2 limes
Kashmiri Chilly powder - 1/2 tsp
Garam Masala - /12 tsp
Briyani Masala - 2 1/2 tsp
Water, Salt - As reqd

For Masala paste:
Ginger - small piece
Garlic - 3
Green chilly - 3
Cinnamon stick - 1/2 inch
Star anise - a petal
Clove - 1

Method:

• In a blender add items under "for masala paste" and add little water.
• Blend this to a fine puree.
• It was app 1/2 cup, set this aside.
• Soak rice in water and strain it.
• Heat ghee in pan and add in rice and saute for a while.
• Transfer this to cooking bowl.
• In a pan add mutton, little salt and water.
• Pressure cook this for 4-5 whistles and set aside.
• Strain the stock water, it was app 1 1/4 cup
• Heat oil and butter in pan and add fine chopped onions.
• Now add tomatoes and saute for a while.
• Add in briyani masala, garam masala and chilly powder.
• Add in salt and mix well.
• Add in coriander leaf and mint leaf.
• Turn off range and add lime juice.
• Add this to rice and mix well.
• We have to add 5 1/2 cups of water for this rice quantity.
• We are adding stock, curd, puree also.
• So add water accordingly.
• Add in boiled mutton pieces.
• Cook this for desired time.
• Serve hot with raita and gravy of your choice.
• I served with mutton gravy.

Paneer Butter Masala #3

Ingredients:

Paneer - 200 g
Big Onion - 1 - 1 1/2  (fine chop)
Tomato - 3 (fine chop)
Gigner garlic paste - 1/2 tbsp
Green Chilly - 1 (dessed and slit)
Kashmiri Chilly powder - 2 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam Masala - 3/4 tsp
Turmeric powder - 1/4 tsp
Kasoori Methi -  Little
Coriander leaves - Little
Sugar - 1/2 tsp
Cinnamon stick - small pice
Elaichi - 1
Bay Leaf - 1
Fresh Cream - 1/4 cup
Oil - 1 tbsp
Butter - 2  tbsp
Water - 100 ml (app)
Salt - As reqd

Method:

• Heat oil and butter in a pan.
• Add in bay leaf, garam spices.
• Cook in low flame.
• Add in fine chopped onion and saute till it turns brown in color.
• Add in ginger garlic paste and saute for a while.
• Cook in low flame.
• Add in chilly, chilly powder, cumin powder and turmeric powder.
• Add in sugar, salt and coriander powder and mix well.
• Now add in tomatoes and mix well.
• Add in water and cover and cook for 5-6 mins.
• Now add in paneer cubes and mix well.
• Add in fresh cream and mix well and cook in low flame for 3-4 mins.
• Add in garam masala, kasoori methi and coriander leaves.
• Let it boil for a min.
• Serve hot with chapati or poori.

Brinjal Gravy (for Briyani) #2

Ingredients:

Brinjal - 4
Onion  - 1
Tomato - 2
Ginger garlic paste - 1 tbsp
Tamrind water - 1/4 cup
Pepper corns - 1/2 tbsp
Kashmiri Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Coriander powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Coriander Leaves - Little (fine chop)
Salt, Water, Oil - As reqd

Method:

• Saok tamrind in hot water.
• In a blender add in onion and tomatoes and blend to a fine paste.
• Heat oil in pan.
• Add the brinjal pieces and saute till skill turns brown in color.
• Set this aside.
• To the same pan add in mustard seeds.
• Add in pepper corns and blended puree.
• Cook in low flame.
• Add in ginger garlic paste and mix well.
• Cook in low flame till oil oozes out.
• Strain and add the tamrind pulp.
• Add in spice powders and required salt.
• Now add the fried brinjals and cook in low flame.
• Cook till masala is coated well.
• Goes good with briyani.

Gobi 65 - Hyderabadi Style #1

Ingredients:

For Fry:

Cauliflower - 1 small floret
Besan flour - 2 tbsp
Corn flour - 2 tbsp
Ginger garlic paste - 1 tbsp
Curry Leaves - a sprig (fine chop)
Kashmiri Chilly powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - As reqd

Batter:

Maida - 2 tbsp
Corn flour - 5 tbsp
Water - As reqd

For 65:

Oil - 1 tbsp
Garlic - 5 (chopped)
Green Chilly - 2 (Deseed & Slit)
Curry Leaves - a sprig (fine chop)
Red Chilly Sauce - 1 tbsp
Kashmiri Chilly powder - 1/4 tsp
Curd - 3 tbsp
Black Pepper Powder - 1/4 tsp
Salt - As reqd

Method:

• Boil water in a pan and add turmeric powder.
• Let it boil.
• Add in cauliflower florets and cover and cook for 2 mins.
• Strain and set aside.
• In a bowl add items under "for fry" other than florets and turmeric powder.
• Mix them well.
• Now add the boiled florets and coat well with masala.
• It should be dry.
• Now in a bowl add items under "for batter" and make a not thin batter.
• Heat oil in pan.
• Dip florets in batter and deep fry them.
• Once done, now let the oil to be too hot.
• Again fry the fried gobis for a min and set aside.
• Heat oil in pan and add curry leaves.
• Add in garlic and saute for a while.
• Add in chilly, sauce and chilly powder.
• Add in black powder and salt and mix well.
• Cook in low flame.
• Add curd in a bowl and whisk it.
• Add it to pan and mix well.
• Now add the florets and toss well.
• Serve hot.

Hot Milk Cake #3

Ingredients:

All purpose flour - 1 1/4 cup or 140 g
Unsalted butter - 1/4 cup or  56
Sugar - 1 1/4 cup or 160 g
Milk - 1 cup
Curd - 1/4 cup
Vanilla esc - 1 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp

Method:

• Boil milk in a pan and add butter to it.
• Boil it in low flame and whisk till butter melts in milk.
• Set this aside.
• In a bowl add curd and sugar and whisk till creamy.
• Add in flour, baking powder and baking soda.
• Add in esc and mix well.
• Add in hot milk and butter and mix well.
• Grease a 6 inch cake pan and dust with flour.
• Invert it and dap it to remove excess flour.
• Now pour the batter(3/4th)  in and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 35-40 mins.
• Yields 10-12 slices.
• Weighed 525 g.
• I poured little batter in small pan and baked and it weighed 84 g.

Dalgona ChocoCoffee Cupcake

Ingredients:

Wheat flour - 122 g
Brown sugar - 1/2 Cup or 80 g
Cocoa Powder - 3/4 tbsp
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Instant Coffee - 1 tbsp
Hot water - 2 tbsp
Milk - 1/2 cup or 75 ml + Little
Oil - 50 ml

Method:

• In a bowl add flour, cocoa powder, baking powder and baking soda.
• Mix this and set aside.
• In other bowl add sugar, hot water and instant coffee.
• Whip it up using electric hand mixer.
• Whisk till it is fluffy and pale in color.
• Now add in oil and mix well.
• Now add dry ingredients and half of milk and mix well.
• Add the remaining milk and make a lump free batter.
• Line the muffin cases.
• Pour the batter in each case.
• Bake this in a preheated oven (OTG) at 180°C for 20-22 mins.
• Yields 10-12 cupcakes.

Note:

• If you like to make this as a cake then pour batter in a greased 6 inch pan.
• Bake for 30-35 mins.

Dalgona Coffee Cupcakes

Ingredients:

Wheat flour - 122 g
Brown sugar - 1/2 Cup or 80 g
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Instant Coffee - 1 tbsp
Hot water - 2 tbsp
Milk - 1/2 cup or 75 ml + Little
Oil - 50 ml

Method:

• In a bowl add flour, baking powder and baking soda.
• Mix this and set aside.
• In other bowl add sugar, hot water and instant coffee.
• Whip it up using electric hand mixer.
• Whisk till it is fluffy and pale in color.
• Now add in oil and mix well.
• Now add dry ingredients and half of milk and mix well.
• Add the remaining milk and make a lump free batter.
• Line the muffin cases.
• Pour the batter in each case.
• Bake this in a preheated oven (OTG) at 180°C for 20-22 mins.
• Yields 10-12 cupcakes.

Note:

• If you like to make this as a cake then pour batter in a greased 6 inch pan.
• Bake for 30-35 mins.

Blanched Almond Flour

Ingredients:

Almonds - 2 cup
Water - 2 cup
Powdered Sugar - 2 tbsp

Method:

• Boil water in a pan.
• When it starts to bubble add in almonds.
• Cook exactly for a min.
• Now strain the almonds.
• Now rinse it with normal water.
• Star peeling the skin and spread it in a plate.
• Let it dry completely.
• Now add these to a blender and add tbsp of powdered sugar.
• Use pulse mode and pulse it.
• Sieve it and set aside.

Note:

• Adding powdered sugar ensures the mixture not to be oily.
• Also I used this for making macaroons.
• So I used the powdered sugar from the measured amount for making macaroons.
• If you are just making almond flour, just pulse them and store.

Maggi Cheese Balls

Ingredients:

Maggi Pack - 2 (12 rupee pack)
Tastemaker - 2 sachets
Melted Butter - 1 tbsp
Italian seasoning - 1 tsp
Kashmiri Chilly powder - 1/2 tsp
Salt - 1/2 tsp
Cheese - 2 tbsp (grated)
Bread crumbs - 3 tbsp
Crushed Corn flakes - 5 tbsp
Oil,Water - As reqd

Batter:
Maida - 4 tbsp
Corn flour - 1 tbsp
Salt - a pinch
Water - As reqd

Method:

• In a plate add crushed corn flakes and add 1/2 of maggi and crush it.
• To this add 1 tbsp of crumbs, mix it and set this aside.
• In a bowl add ingredients under "batter".
• Add water and make a thin batter.
• In a pan add water and 1 1/2 maggi.
• Cook for 2 mins.
• Now strain this and add it to bowl.
• Add in tastemaker, italian seasoning and chilly powder.
• Add in butter(room temp) and salt.
• Mix this well.
• Add in grated cheese and bread crumbs and mix well.
• Make small balls.
• Dip it in batter and roll it in corn flakes and maggi mix.
• Heat oil in pan and fry these.
• Serve with sauce.
• Yields 8-10 maggi cheese balls.

Note:

• If you have chilly flakes you can use that instead of chilly powder.
• Also instead of batter you can just whisk a egg and add a pinch of salt to it.
• Dip the balls in egg batter and then roll it in cornmaggi crumbs and fry it.

Ribbon Pakoda #1

Ingredients:

Besan flour -  1/2 cup
Rice flour - 1 cup
Roasted Gram - 2 tbsp (powdered)
Chilly powder - 1 tsp
Hing - Little
White sesame seeds - 1 tsp
Salt, Oil, Water - As reqd

Method:

• In a bowl add in flour, chilly powder and salt.
• Add in hing, sesame seeds and roasted grams powder.
• Add water little by little and make a soft dough.
• Now grease the mould and fill in dough.
• Heat oil in pan.
• Cook in medium flame.
• Now make ribbon pakodas.
• Flip and cook both sides.
• Yummy snack ready.

Chole Masala

Ingredients:

Channa - 100 g
Garlic - 3
Cinnamon stick - small piece
Green Elaichi - 1
Cloves - 2
Black pepper corns - 4
Bay Leaf - 1
Water - 125 ml
Tea powder - 1 tbsp
Onion - 1 (paste)
Ginger garlic paste - 1/2 tbsp
Tomato puree - 1 1/2 (puree)
Green Chilly - 1 or Green Chilly sauce - 1/2 tbsp
Ginger Julianne - Little
Corinader powder - 1/2 tbsp
Kashmiri Chilly powder - 1/2 tbsp
Cumin powder - 1/4 tbsp
Boiled Water - As reqd
Oil - 3 tbsp
Kasoori methi - Little
Coriander leaves - Little
Salt - As reqd

Method:

• Soak channa overnight and strain water and set aside.
• To this add garlic, cinnamon stick, elaichi, cloves and bay leaf.
• Add in pepper corns, salt.
• In a bowl add 125 ml of water and to this add tea powder.
• Mix well and then strain it and add it to channa.
• Now pressure cook in medium flame for 5-6 whistles.
• Now heat oil in pan and add onion puree.
• Cook in low flame till it turns in brown color.
• Now add ginger julianne, ginger  garlic paste, tomato puree and saute.
• Add in salt(we have already added while boiling channa so add acc).
• Cook till oil oozes out.
• Add in chilly sauce or deseeded chilly.
• Add in spice powders and mix well.
• Cook for 2-3 mins.
• Now add boiled channa and if needed add boiled water.
• Cover and cook till it thickens.
• Add in kasoori methi and coriander leaves.
• Mix well and cook for a min.
• Goes good with chola poori.

Egg Masala

Ingredients:

Egg - 3
Onion - 1 (fine chop)
Ginger garlic paste - 2 tsp
Green Chilly Sauce - 1 tbsp
Cumin powder - 1/4 tsp
Kashmiri Chilly powder - 1/4 tsp
Coriander powder - 1/2 tbsp
Garam Masala - 1/2 tsp
Black Pepper powder - 2 tsp
Turmeric powder - 1/8 tsp
Tamrind - Small piece
Coriander Leaves - Little
Salt, Water, Oil - As reqd

Method:

• Boil eggs and cut it into half and set aside.
• Soak tamrind in water and strain the water and set aside.
• Heat oil in pan and add little salt, little chilly powder and fine chopped coriander leaves.
• Cook in low flame.
• Place the egg pieces and cook both sides.
• Transfer this to plate.
• To the same pan add oil and add onions and saute.
• Now add ginger garlic paste and saute for a while.
• Add in chilly sauce, spice powders, salt and mix well.
• Cook in low flame.
• Now add tamrind watear (app 2 tbsp) and mix well.
• Add little water and place the fried eggs.
• Cook in low flame till masala is dry and coats with eggs.
• Garnish with coriander leaves and serve hot.

Kuska #2

Ingredients:

Onion - 2
Tomato - 2
Garlic - 8
Ginger - small piece
Green Chilly - 2
Cloves - 3
Green Elaichi - 1
Cinnamon stick - small piece
Fennel seeds - 1 tsp
Star Anise - 1 petal
Briyani Masala - 3 tsp
Coriander powder - 1 tsp
Bay Leaf - 1
Curd - 1 tbsp
Coconut Milk - 2 1/4 cup
Basmati Rice - 3 cup
Salt, Oil, Ghee, Water - As reqd

Method:

• In a blender add in diced tomatoes, onions, garlic and ginger.
• Add in ginger, green chilly, cloves and cinnamon stick.
• Add in elachi, fennel seeds and star anise.
• To this add briyani masala,coriander powder and required salt.
• Blend this to a fine paste by adding water gradually.
• Soak rice for 20 mins in water.
• Now heat ghee in pan and strain and add rice.
• Saute for a min and transfer to electric rice cooker.
• To the same pan add ghee and oil and add bay leaf.
• Add in blended puree and cook in low flame till oil oozes out.
• Now add this to rice.
• Add in coconut milk and curd and mix well.
• Cook for desired time.
• Serve with onion raita.

Note:

We have added only 2 1/2 cups of coconut milk as the blended puree is also liquid.

Egg 65 #2

Ingredients:

Egg - 3
Black pepper powder - 1/4 tsp
Cumin powder - 1/2 tsp
Kashmiri Chilly powder - 2 tsp
Ginger garlic paste - 2 tsp
Curd - 1/4 cup
Rice flour - 1/4 cup
Besan flour - 1 tbsp
Oil - 1 tbsp
Garlic - 2 (fine chop or crush)
Green Chilly paste - 2 tsp
Green Chilly  - 1 (slit & deseed)
Curry Leaves - 2 sprigs
Salt, Oil - As reqd

Method:

• Boil eggs and just take the white part alone.
• Chop them to small pieces.
• Transfer this to a bowl.
• Add ginger garlic paste, little curry leaves(fine chop), salt.
• Add in cumin powder, pepper powder and kashmiri chill powder.
• Add curd and mix well.
• Now add rice flour, besan flour and mix well.
• Add oil and mix well.
• Heat oil in pan and fry these and set aside.
• Heat little oil in pan and add garlic and saute.
• Cook in low flame.
• Add in curry leaves and chilly.
• Add in chilly sauce and saute.
• Add little pepper powder and add fried eggs.
• Toss well and serve hot.

Milk Bread - Cylindrical Bread in Stainless steel bowl

Sliced

Baked

After 2nd Proofing

For 2nd Proofing

After 1st Proofing

For 1st Proofing

Ingredients:

All purpose flour - 180 g
Milk powder - 1 tbsp
Dry yeast - 1/2 tsp + 1/8 tsp
Salt - 1/4 tsp
Sugar  - 2 1/2 tbsp
Unsalted butter - 2 tbsp
Luke warm milk - 1/2 cup

Method:

• In a bowl add sugar, yeast and warm milk.
• Set this aside to activate.
• Once it blooms add in flour, milk powder, salt and unsalted butter.
• Mix this well.
• Make a soft dough and place this in a greased bowl.
• Set this aside for 1- 1 1/2 hrs for first proofing.
• Once done, punch the dough and roll it like bun shape.
• Grease a stainless steel bowl and place this dough.
• Set this aside for 30 mins for second proofing.
• Bake this in a preheated oven (OTG) at 200°C for 25-28 mins.
• Place this in lower rack while baking.
• Once baked invert it to wire rack.
• Let it cool and slice and enjoy.
• Yields 7 slices.

Rava Upma

Ingredients:

Rava - 1 cup
Onion - 1 (fine chop)
Green Chilly - 1
Curry Leaves - a sprig
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Hing - Little
Water - 2 cup
Ghee - 1 tbsp
Salt, Oil - As reqd

Method:

• Heat a pan and add rava.
• Roast this for a while and set aside.
• Now in the same add oil and add mustard seeds.
• Add in cumin seeds and urad dal.
• Now add fine chopped curry leaves.
• Add in onion and green chilly and saute for a while.
• Now add water(use the same cup which you used to measure rava).
• Add hing and salt and cover and let it boil for 2 mins.
• Now add rava and keep stirring.
• Cover and cook in low flame till it leaves its edges.
• Add ghee and serve hot.

Muttai Aapam

Ingredients:
Raw rice - 1 cup
Pulungal arisi - 1 cup
Urad dal - 1/4 cup
Fenugreek seeds - 1/4 tsp
Salt, Water - As reqd
Egg - 1
Kurma or Any NonVeg Gravy - As reqd

Method:

• Wash rice and dal and take in a bowl.
• Now add in fenugreek seeds and water.
• Soak this for 3-4 hrs.
• Then drain water in a bowl.
• Add salt and grind this.
• Add a cup of water while grinding.
• Once done, transfer to a bowl.
• Now add a cup of water and collect the rest from grinder.
• Heat a pan and add this water and keep stirring in low flame.
• It will be thick, let this cool.
• Once cooled add to batter and mix well.
• Keep this in room temperatute for min 5 hrs and then refrigerate.
• In a bowl add egg and whisk well.
• To this add gravy and mix well.
• Now in a aapam kadai pour aapam batter and swirl and cover and cook.
• Cook for a min.
• Now pour the egg batter and swirl.
• Cover and cook for a min.
• Serve hot.

Note:

• You can make paniyaaram with this batter.
• While making aapam, add a pinch of baking soda and 2 tbsp sugar.

Mixture

Ingredients:

Groundnuts - 1/2 cup
Roasted gram - 1/2 cup
Poha - 1/2 cup
Curry Leaves - 2 sprig
Salt -  As reqd
Hing - a pinch
Red Chilly powder - 1tsp

For Kaaraboondhi:
Kadali Maav - 1 cup
Rice flour - 1/4 cup
Chilly powder - 1 tsp
Hing - a pinch
Baking soda - a pinch
Salt, Water, Oil - As reqd

For Omapodi:
Kadalai Maav - 1 cup
Rice flour - 1/4 cup
Turmeric powder - 1/2 tsp
Hot Oil - 1 tsp
Hing - a pinch
Salt, Water, Oil - As reqd

Method:

• To make mixture, first we will make all needed stuff.
• In a bowl add ingredients for karaboondi.
• Add all dry ingredients and then add water little by little.
• Make a semithick batter (refer pic).
• Now heat oil in pan and use poondhi laddle or any laddle with small holes.
• Cook in medium flame.
• Now take a laddle of batter and spread in boondi laddle.
• Once the sizzling sound reduces,take it off from oil.
• Repeat the same with remaining batter.
• Now boondi is ready.
• Now in another bowl add dry ingredients under "for omapodi"
• To this add water little by little and make a soft dough(Refer pic)
• Now grease the idiyappam achu and fill with dough.
• Heat oil in pan and make omapodi.
• Tranfer this to plate.
• Once done crush them and set aside.
• To the same oil add groundnuts and fry for 2 mins and transfer to plate.
• Now fry the roasted grams and set aside.
• Add in poha and fry for a min and transfer to plate.
• Turn off range and add curry leaves.
• Transfer this to plate.
• Now in a big bowl add boondi, crushed omapodi, groundnut, roasted gram.
• Add in curry leaves and poha.
• Add little salt, hing and chilly powder and toss well.
• Yummy mixture ready.
• It weighed around 360g.

Pulisadham /Puliyogare/ Tamrind Rice

Ingredients:

Rice (boiled) - 2 cups
Pulikaichal - 2 1/2 tbsp
Special powder - 2 tsp
Oil - 1 tsp
Curry Leaves - a sprig

Method:

• In a plate spread the boiled rice.
• Add in pulikaichal and mix well.
• Check for salt and add if needed.
• Add in curry leaves and sprinkle the powder.
• Mix well.
• Serve hot with papad.

Note:
Special powder is what we made while making pulikaichal.

Masala Egg / Egg Kothu

Ingredients:

Egg - 4
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Red Chilly powder - 1/2 tsp
Kashmiri Chilly powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Fennel powder - 1/4 tsp
Tandoori Masala - 1/2 tsp
Black pepper powder - 1 1/2 tsp + 1/2 tsp
Ginger garlic paste - 1 1/2 tsp
Coriander Leaves - Little (Fine chop)
Curry Leaves - Little (Fine chop)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Salt, Oil, Water - As reqd

Method:

• In a bowl add in eggs and whisk well.
• Add in turmeric powder and 1 1/2 tsp of black pepper powder.
• Add little salt and whisk well.
• Drizzle oil in pan and pour the egg mix.
• Cook in low flame and make omelette.
• Set this aside.
• Cut it into small cubes and set aside.
• Heat oil in pan and add mustard seeds.
• Add in cumin seeds and then add curry leaves.
• Add in onion and saute for a while.
• Cook in low flame.
• Add in ginger garlic paste and saute.
• Add in tomato and mix well.
• Add in all spice powders and salt (add acc as omlette also has salt).
• Now mix it well.
• Add little water and cook in low flame for 2-3 mins.
• Once it is semi-thick add the omlette cubes and mix well.
• Masalas should coat well.
• Cook till it is dry.
• Garnish with coriander leaves and serve hot.

Gole Bajji

After 3 hours

Initial Batter

Ingredients:

Maida - 130 g
Rice flour - 1/2 tbsp
Ginger - 1 tsp (fine chop)
Green chilly sauce - 1 tbsp
Curry Leaves - a sprig (fine chop)
Coriander Leaves - Little (fine chop)
Coconut - 1 tbsp (grated)
Curd - 6 tbsp
Water - 3-4 tbsp
Sugar - 1 tsp
Baking soda - 1/4 tsp
Salt, Oil - As reqd

Method:

• In a bowl add flour, ginger, sauce.
• Add in curry leaves, coriander leaves, coconut.
• Add in salt, sugar and mix well.
• Now add curd and mix it.
• Add 3 tbsp of water and mix well.
• If needed add one more tbsp of water.
• The batter should be of thick consistency.
• Add in baking soda and mix well (refer pic).
• Cover and set this aside for 3 hrs in room temperature.
• After desired it will look like the one in pic.
• If you find it watery add a tbsp of maida and mix well.
• Heat oil in pan and drop like balls in oil.
• Fry them low flame.
• Serve hot with any chutney of your choice.

Pulikaichal #1

Ingredients:

Tamrind - 2 Lemon size
Mustard seeds - 1/2 tbsp
Urad dal - 1/2 tbsp
Channa dal - 1/2 tbsp
Dry red chilly - 1 (break & deseed)
Fenugreek seeds - 1/4 tsp
Hing - Little
Turmeric powder -  2 1/2 tsp
Jaggery - Little (optional)
Oil,Salt - As reqd

For Spl Masala:

Coriander seeds - 1 1/2 tbsp
Dry read Chilly - 6
Black pepper corns - 3/4 tbsp
Channa dal - 1 1/2 tbsp
Urad dal - 1 tbsp
Fenugreek seeds  - 1 1/2 tsp
White sesame seeds - 2 tbsp
Curry Leaves - 2 sprig

Method:

• Soak tamrind in 2 cups of water.
• Now heat a kadai and add items from "for spl masala".
• First add coriander seeds, dry red chilly and pepper corns.
• Saute for a while and trasnfer to a plate.
• Now to the same pan add channa dal and urad dal.
• Cook in low flame.
• Once it changes in mild color, add fenugreek and roast.
• Roast till brown and transfer to plate.
• Now add white sesame seeds and once it crackles transfer to plate.
• Add curry leaves and saute and transfer to plate.
• Let this mixture cool and blend to a fine powder.
• Now strain the impurities and collect tamrind water in a bowl.
• Heat oil in pan.
• Add in mustard seeds, channa dal and urad dal.
• Cook in low flame.
•  Add in chilly, fenugreek and hing.
• Add in turmeric powder and salt.
• Now add 1 1/2 tbsp of blended powder.
• Add in tamrind water and cook in low flame.
• Cook till oil oozes and it thickens.
• Let it cool and store it in air tight container.
• You can refrigerate and use as and when needed.