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.

Carrot Vadai

 

Ingredients:

Carrot - 1 cup (grated)
Roasted gram  - 1 cup
Fennel seeds - 1 tsp
Black pepper corns - 1/2 tsp
Garlic - 4 (with skin)
Onion - 2 (medium size, fine chop)
Green Chilly  - 1 (fine chop)
Dry Red Chilly - 2 (break & deseed)
Curry Leaves - 2 sprigs (fine chop)
Coriander Leaves - Little (fine chop)
Water - 1-2 tbsp
Salt, Oil - As reqd

Method:

• In a blender add roasted gram, fennel seeds and pepper corns.
• Blend it to a fine powder.
• Now add grated carrot, garlic and salt.
• Blend this in pulse mode.
• Now transfer this to bowl.
• Add in onion, curry leaves and coriander leaves.
• Add in chillies and mix well.
• Add a tbsp of water and mix well.
• If required add extra water.
• Make small balls and flatten to vada shape.
• Heat oil in pan and fry them.
• Serve hot with chutney of your choice.
• Yields 12-15 vadai.

Coconut Chutney #2

 

Ingredients:

Coconut - 1 cup (grated)
Red Chilly powder - 1/2 tbsp
Small onion - 7
Ginger - small piece
Curry Leaves - 2 sprigs
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Dry Red Chilly -  2 (break and deseed)
Salt, Water, Oil - As reqd

Method:

• In a blender add coconut, chilly powder, ginger and salt.
• Add a sprig of curry leaves and 4 small onion.
• Add little water and blend the chutney.
• Now heat oil in pan and add mustard seeds.
• Add in urad dal, 3 sliced small onion and curry leaves.
• Saute this and add to chutney.

WheatVeg Dosa

 

Ingredients:

Wheat flour - 140 g

Carrot - 1 (grate)

Potato - 1 (grate)

Onion - 1 (fine chop)

Grated coconut - 3 tbsp

Green Chilly - 1 (fine chop)

Red Chilly powder - 1 tsp

Garam Masala - 1 1/2 tsp

Cumin powder - 1 tsp

Turmeric powder - 1/2 tsp

Curry leaves - 2 sprig (fine chop)

Coriander Leaves - Little (fine chop)

Salt - 1/2 tsp or As reqd

Water, Oil - As reqd

Method:

• In a bowl add flour, salt and add water little by little.
• Make as semi-thick batter.
• Now add onion, carrot, potato, coconut.
• Add in chilly, spice powder and mix well.
• Add in curry leaves and coriander and mix well.
• Heat a dosa tawa and drizzle oil.
• Pour a laddle of batter and spread thick.
• Cover and cook in low flame for a min.
• Flip and then cook for a min.
• Serve hot with chutney of your choice.
• Yields 6-8 dosa.

ThenKuzhal #2

 

Ingredients:

Raw rice flour - 1 cup

Urad dal flour - 1/4 cup

Roasted gram flour - 1/4 cup

Unsalted butter - 3/4 tbsp

White sesame seeds - 2 tbsp

Hing - a pinch

Water, Salt, Oil - As reqd

Method:

• In a bowl add rice flour, urad dal flour and gram flour.
• Add required salt, butter and hing.
• Add in sesame seeds and mix it.
• Now boil water in a pan and add water little by little.
• Mix the dough with spoon and make a soft dough.
• Grease the thenkuzhal achu with oil and fill the dough.
• Heat oil in pan and once hot, reduce the flame to medium.
• Press the muruku on oiled paper/plate/laddle.
• Drop them carefully in oil.
• Flip and cook both sides.
• Once color changes to mild brown, take it off.
• Store in airtight container.
• Yields 10-15 murukku.

Note:

• I took 35g of roasted gram.
• Dry roasted them for 2 mins.
• Blended it to fine powder and used.

Urad dal flour

 

Ingredients:

Urad dal - 120 g

Method:

• Dry roast the urad dal in low flame.
• Roast them till golden brown.
• Transfer to plate and let it cool.
• Blend it to fine powder.
• Seive it and store in air tight container.

Rosemilk Sabja Milkshake

 

Ingredients:

Milk - 2 cups

Rose Milk esc - 3 drops

Sabja seeds - 2 tsp

Sugar - As reqd

Method:

• Boil milk and let it cool.
• Chill the milk for a while.
• Add in esc, sugar and mix well.
• Soak a tbsp of sabja seeds in water.
• It will bloom in a while.
• Now pour the chill rosemilk in a serving glass.
• Top it with sabja seeds and enjoy.

Sago Motichur Ladoo

 

Ingredients:

Nylon javvarisi / Sago - 1 cup

Water - 1/2 cup

Sugar - 1/2 cup

Elaichi powder - a pinch

Cashew nuts - 7-8

Orange food color - Little

Corn flour - 1 1/2 tbsp

Ghee - 2 tbsp

Method:

• Soak sago in water overnight or for min 8 hours.
• Strain the water and set aside.
• Heat ghee in pan and fry cashews and set aside.
• To the same pan add half cup water and half cup sugar.
• Cook in low flame till sugar melts and boils.
• At this stage add food color, elaichi powder.
• Add in sago and corn flour and mix it.
• Cook in low flame for 2-3 mins.
• Add in fried cashews and a tbsp of ghee.
• Cook in low flame for 3 more mins.
• It should leave the edges of pan and thick(not too thick).
• Set aside for 4 mins.
• Then make ladoo shapes.
• Quick motichur ladoo is ready.
• Yields 8-9 ladoos.

TomatoOnion Gravy / Quick Gravy #3

 

Ingredients:

Small Onion - 12-15

Tomato - 4

Green Chilly - 4

Turmeric powder - 1/4 tsp

Hing - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Curry Leaves -a sprig

Corinader Leaves - Little (Fine chop)

Dry Red Chilly - 1

Oil,Salt, Water - As reqd

Method:

• In a pressure pan add in oil.
• Add in green chillies and saute in low flame.
• Saute for 2-3 mins.
• Add in roughly chopped tomatoes.
• Add 1/2 cup of water and pressure cook this for 3 whisltes.
• Once prssure is released, just strain the tomatoes and chillies.
• Set aside the strained water.
• Now add the tomatoes and chillies to blender and blend it.
• Heat oil in pan and add thin sliced onions and saute for a while.
• Add in strained water and cover and cook for 4 mins.
• Now add the blended paste and salt and mix well.
• Add a cup of water to this and mix well.
• This gravy will be thin, so add water acc.
• In other pan add oil.
• Add in mustard seeds, cumin seeds and dry red chilly.
• Add in curry leaves and add this to gravy.
• Garnish with coriander leaves and serve hot.

Oreo Buttercream Frosting

 

Ingredients:

Unsalted butter - 230 g

Powdered sugar - 360 g

Fresh cream - 30 ml

Vanilla esc - 1 tsp

Oreo Biscuits - 10-15

Method:

• In a blender add in oreo and blend it.
• In other bowl add in butter and beat well.
• Add in powdered sugar little by little and whisk well.
• Add in fresh cream and esc and whisk it.
• Now add the oreo crumbs and whisk till you get stiff peak consistency.

Matar Kulcha & Masala Kulcha

 

Ingredients:

Kulcha:

Maida - 420 g

Milk powder - 2 tbsp

Baking powder- 2 tsp

Powdered sugar - 2 tsp

Curd - 1 cup

Oil - 2 tsp

Salt - 1 tsp or As reqd 

Water - As reqd

For Masala:

Butter - 2 tbsp

Onion - 2 (thin slices)

Tomato - 1 (fine chop)

Green chillies  - 2 (fine chop) or Green chilly sauce - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 1/2 tsp

Kashmiri Chilly powder - 1 1/2 tsp

Salt - As reqd

Method:

• In  a bowl add flour, milk powder, salt and baking powder.
• Add in powdered sugar and mix well.
• Ad in oil and mix it.
• Add curd and mix well.
• Add water acc to make a soft dough.
• Cover this with muslin cloth and set aside for 30 mins.
• In a pan add butter.
• Add in onion and saute.
• Add in green chillies and tomato and cook in low flame.
• Cook till tomatoes are mushy.
• Now add in spice powders and salt and mix well.
• Add little water and cook for a min and set aside.
• Now after the desired time, divide the dough into equal size balls.
• Take a ball and drizzle oil on top.
• Roll it to a oblong shape or an oval shape.
• Heat a tawa and drizzle oil.
• Place the rolled out dough and cook on both sides in medium flame.
• Now remove it from tawa.
• Use a tong and place them on direct fire and cook for a min on both sides.
• Serve the plain kulcha.
• For masala kulcha, lightly warm the masala prepared and place the kulcha.
• Flip and cook and serve.
• We enjoyed the kulchas with Matar gravy
• Yields 10-12 kulchas.

Matar/ White Peas Gravy

 

Ingredients:

White peas - 1 cup

Onion - 2 (fine chop)

Tomato - 2 (fine chop)

Green Chilly - 2 (fine chop) or green chilly sauce - 2 tsp

Ginger - small piece (crush)

Turmeric powder - 1/2 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tbsp

Red Chilly powder- 1 tsp

Kashmiri Chilly powder - 1 1/2 tsp

Garam masala - 1 tsp

Kasoori Methi - 1 tsp

Coriander leaves - Little (fine chop)

Ghee - 2 tbsp

Water - 750 ml

Salt, Oil, Butter - As reqd

Method:

• Soak peas in water overnight.
• Strain the water and add 750 ml water.
• Add in salt, turmeric powder and ginger.
• Pressure cook for 3 whistles.
• Heat ghee in pan and add onion and saute.
• Add in green chillies and saute in low flame.
• Now add in tomatoes and saute.
• Add in cumin powder, coriander powder.
• Add in chilly powder and mix well.
• Cook in low flame till ghee oozes.
• Now add the boiled white peas with water and cook in low flame.
• Cook for app 3-4 mins.
• Now add little butter (1 tbsp) and mix well.
• Add in garam masala and kasoori methi.
• Add in fine chopped coriander leaves and transfer to serving bowl.