Murmura/ Puffed Rice Mixture #1

 

Ingredients:

Puffed rice/pori - 2 cups

Groundnuts - 1/4 cup

Split gram - 1 tbsp

Turmeric powder - 1/8 tsp

Chilly powder - 1/4 tsp

Curry leaves - a sprig

Oil, Salt - As reqd

Method:

• Dry roast puffed rice in a pan and set aside.
• Heat oil in pan and add in groundnuts.
• Saute this till is done, add in split gram and saute in low flame.
• Add in curry leaves, spice powders and mix well.
• Add in puffed rice and toss it.
• Turn off range.
• Add in salt and toss it.

Carrot Tomato Soup

 

Ingredients:

Carrot - 3

Tomato - 2

Onion - 1

Garlic - 3

Cumin seeds - 1 tsp

Pepper  - 1 tsp ( crushed)

Mixed herbs - 1 tsp (optional)

Butter - 1 tbsp

Salt, Oil, Water - As reqd

Method:

• In a bowl add in sliced carrots, onion, tomato.
• Add in cumin seeds, garlic, salt and 2 cups of water.
• Pressure cook this for 3-4 whistles.
• Once done strain and collect the water.
• Now blend the strained contents.
• Heat little oil in pan.
• Add in strained water and blended paste.
• Mix them well.
• Add in spices and crushed pepper.
• Add water if needed to adjust the consisitency.
• Add in milk like 2 tbsp (optional) and then add butter.
• Serve hot.

Drumstick/Murungakaai Soup

 

Ingredients:

Drumstick pieces - 6-8

Moong dal - 1 spoon

Small onion - 6

Tomato - 1/4 

Garlic - 4

Pepper corns - 4-5

Turmeric powder - 1/4 tsp

Ginger - small piece

Cumin seeds - 1 tsp

Coriander leaves - Little (fine chop)

Salt, Oil, Water - As reqd

Method:

• In a bowl add in drumstick pieces, small onion, garlic.
• Add in tomato, ginger, pepper corns and cumin seeds.
• Add in salt and then add 1 1/2 cup of water/
• Pressure cook for 4-5 whistles.
• Once pressure is released, remove the drumstick pieces.
• Now strain the water and add the strained ingredients to blender.
• Peel the flushy part from drumstick and add that to blender.
• Make it a paste.
• Now heat a pan and add in strained water.
• Add in blended paste and cook in low flame.
• Add water to adjust consistency.
• Let it boil for few mins.
• Sprinkle pepper powder and garnish with coriander leaves.
• Serve the hot soup.

Orange Pound Cake / Pizza Cake

 

Ingredients:

All purpose flour - 130 g

Corn flour - 20 g

Unsalted butter - 185

Egg - 3

Sugar - 150 g

Baking powder - 1 tsp

Orange juice - 45 ml

Orange zest - 2 tsp

Tutty frutti - 1 tbsp

Chocolate chips - 1 tbsp

Method:

In a bowl add in butter.

Add in sugar and cream them well.

Add in zest and whisk well.

Add in one egg at a time and whisk well.

Add in dry ingredients and orange juice alternatively.

Whisk well and make the batter.

I dusted the pizza mould with flour.

I used (65 + 32.5 g) of flour and other ingredients accordingly.

Added tutti frutti to 2 cases and chocohips to 2 cases.

Bake this in a preheated oven at 180°C for 15-18 mins.

Mini Jangiri/Jaangiri

 

Ingredients:

Urad dal - 160 g (whole urad dal)

Salt - pinch

Orange color - Little

Water - As reqd

Oil - to fry

Sugar Syrup:

Sugar - 200 g

Water - 3/4 cup

Lime juice - few drops

Orange color - Little

Rose esc - few drops

Method:

• Soak urad dal for 2 hours.
• Strain water and blend it like vada batter.
• It should be fluffy.
• Add in salt and color and mix well.
• Fill in piping bag and set aside.
• In a pan add in sugar and water and whisk well.
• Cook in low range till you get half string consistency.
• Turn off range and add in juice, esc and color and mix it.
• Take a flat bottomed pan and add oil for frying.
• Cook in low flame.
• Make patterns and flip and cook.
• Color should not change.
• Soak it in warm syrup for 5 mins.
• Strain and arrange in plate.
• Yields 40-45 mini jaangiris.

One bowl chocolate cake #2

Ingredients:

All purpose flour - 125 g
Cocoa powder - 15 g
Brown sugar - 110 g
Unsalted butter - 85 g
Baking powder - 3/4 tsp
Baking soda - 1/4 tsp
Egg - 1 1/2 
Hot water - 30 ml
Vanilla Esc - 1/2 tsp

Method:

• Bring all ingredients to room temperature.
• In a bowl add in butter and whisk well.
• Add in sugar and egg and whisk well.
• Add in flour, cocoa powder, baking powder, baking soda.
• Whisk well.
• Add in hot water and esc and whisk well.
• Pour batter in greased pan.
• Bake this in a preheated oven at 160 °C for 25-20 mins.
• I baked in two 5 inch square tins and cake weighed app 390 g.

Milk powder Burfi

 

Burfi

Fudge

                                       

                                        

Ingredients:

Milk powder - 150 g

Powdered sugar - 90 g

Milk - 72 ml

Ghee - 72 ml

Pistachios - 2 tbsp(chopped)

Saffron strands - Little

Method:

• In a bowl add milk powder, milk and mix well
• Add in ghee and keep mixing.
• Add in powdered sugar and mix well.
• Once it starts to leave edges, turn off range, app 5-6 mins.
• Transfer this to greased plate.
• Top it with pistachios and saffron strands.
• Press it with laddle.
• Let it sit in room temperature for 15-20 mins.
• Slice and enjoy melt in mouth burfi.

Note:

• If you like to have as fudge cook for few more mins.
• Tastes yum.

KajuKatli

                                             

                                                 

                                            

Ingredients:

Cashews - 160 g (Whole cashews)

Regular Sugar - 100 g or 1/2 cup

Water - 1/4 cup or 62 g (app)

Silver varak - As reqd

Ghee - 1 tsp

Method:

• Take cashews in blender and blend them in pulse mode.
• It will be bit coarse, not fine powder.
• Now take a nonstick pan and add in sugar and water.
• Let it boil in low flame.
• When you get single string consistency add in powdered cashew and keep stirring.
• You can add cashews after 3 mins that is before single string consistency too.
• But if you add after the stage is crosse your katli will not be soft.
• Like it will take app 3-4 mins.
• Now keep stirring in low flame for 6-7 mins.
• Dough should not be dry.
• When you lift spatula, it should fall slowly.
• Transfer the dough to greased butter paper.
• Mix well with spatula to form a soft dough.
• Place another greased paper over it and roll it.
• Place varak carefully and cut it.
• Store in airtight container.

ChocoPeppermint Frosting

Ingredients:

Unsalted butter - 125 g

Condensed milk - 100 g

Green gel color 

Dark chocolate - 2 tbsp (1 tbsp)

Pepper mint esc - few drops

Method:

• Beat butter till creamy.
• Add in condensed milk and whisk.
• Add in esc and color and whisk till stiff peaks.
• Now add in grated chocolate and fold.
• Use in recipes of your choice.

Rose Buttercream Frosting

Ingredients:

Unsalted butter - 125 g
Icing Sugar - 188 g
Rose Esc - 1/4 tsp
Fresh cream - 1/8 cup
Corn flour - 1/2 tbsp + 1/8 tbsp

Method:

• Beat butter in a bowl for 30 sec.
• Then add sugar and whisk well.
• Add in esc, cream and corn flour.
• Whisk till stiff peaks.
• Add a drop of color and whisk well.
• Use it cakes or cupcakes of your choice.

Rose Truffles / Rose Coconut Turffles

Ingredients:

Desiccated coconut - 70 g + 2 tbsp
Milkmaid - 45 g
Rose esc - 2 tsp
Rose Milk esc - a drop
Pink color - optional

Method:

• In a bowl add in desiccated coconut (70 g) and milkmaid.
• Mix well.
• Add in esc and pink color.
• Mix well and make balls.
• Roll these in desiccated coconut (2 tbsp) and serve.
• Yields 12-15 truffles.

Rosemilk Cake #2 - Eggless

Ingredients:

All purpose flour - 120 g
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Milk - 62.5 ml
Curd - 125 ml
Oil - 62.5 ml
Sugar - 100 g
Rose Esc - a drop
Rosemilk Esc - 1/4 tsp or as reqd
Vanilla Esc - 1/4 tsp

Method:

• In a bowl add in milk and rosemilk esc and mix well and set aside.
• In a bowl add in curd and baking soda and set aside for 5 mins.
• It will bubble up.
• Add in sugar, oil and whisk well.
• Add in flour, baking powder and mix well.
• Now add rosemilk and rose esc and whisk well.
• Pour batter in greased 6 inch tin or can bake in two 5 inch tins.
• Bake this in preheated oven at 180 ℃ for 35-40 mins.
• App the cake weighed 360 g.

ChocoMocha Cake

Ingredients:

Wheat flour - 110 g
Unsweetened cocoa powder - 30 g
Unsalted butter - 56 g
Brown sugar - 160 g
Milk - 175 ml
Curd - 50 g
Vanilla Esc - 1 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Instant coffee powder - 1 tsp
Milk - 3 tsp

Method:

• In a small bowl add in coffee powder and 3 tsp of hot milk.
• Mix well and set aside.
• 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.
• Add in coffee milk and mix it.
• Grease a cake pan and dust with flour.
• Invert it and dap it to remove excess flour.
• I baked in two 6 inch pans.
• Now pour the batter in and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 35-40 mins.

Noodles Ball

 

Ingredients:

Maggi single pack - 2

Potato - 1

Carrot - 1

Onion - 1 (fine chop)

Besan flour - 3 tbsp

Red Chilly powder - 1/2 tsp

Maida - 1/4 cup

Coriander leaves - Little

Salt, Oil, Water - As reqd

Method:

• Boil potato and carrot and strain the water.
• Mash and set aside.
• Now boil water in pan and add a pack of maggi and masala.
• Cook till done.
• Strain water if any.
• In a bowl add in boiled veggies, boiled maggi.
• Add in spice powder, besan flour and salt and coriander leaves.
• Mix well.
• Make roundels and set aside.
• In a plate crush a pack of maggi and set aside.
• In other bowl add in maida, maggi masala, salt and littler water.
• Make the dip and set aside.
• Now dip the balls in dip and roll it in crushed maggi.
• Press well using.
• Repeat the same with rest of the balls too.
• Heat oil in pan and deep fry in medium flame.
• Serve hot with sauce.
• Yields 7-8 balls.

Green Brinjal Poreyal

 

Ingredients:

Green brinjal - 250 0

Garlic - 4(crushed)

Turmeric powder - 1/2 tsp

Coriander seeds - 1 tsp

Chilly powder - 3/4 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Dry Red Chilly - 1

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• Heat a pan and dry roast the following.
• Add in coriander seeds, mustard seeds(1/2 tsp), fenugreek seeds and cumin seeds.
• Roast for a min and then let it cool.
• Grind it to fine powder and set aside.
• Heat oil in pan.
• Add in mustard seeds, curry leaves and dry red chilly.
• Add in crushed garlic and saute in low flame.
• Add  brinjal pieces and turmeric powder.
• Cover and cook in low flame for 5-6 mins.
• Then add in chilly powder, salt and blended powder.
• Mix well.
• Cook for 2 more mins.
• Serve hot.

ChinnaUrulai / Baby potato Fry

 

Ingredients:

Baby Potato - 12- 15

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Cumin powder - 1 tsp

Red Chilly powder - 1 tsp

Garam Masala - 1 tsp

Dry Mango powder - 1/2 tsp

Besan flour - 2 tap 

Dry Red Chilly - 1

Curry Leaves - a sprig

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Salt, Oil, Water - As reqd

Method:

• Pressure cook the potatoes for 5-6 mins.
• Peel the skin off and set aside.
• Heat oil in pan and add mustard seeds, cumin seeds and urad dal.
• Add in curry leaves and dry red chilly.
• Cook in medium flame.
• Add in spice powders and salt.
• Mix well.
• Add in potatoes and toss it.
• Add in flour and cook in low flame.

CreamCheese ChocoDelight

 

                                        

Ingredients:

Crumb :

Chocolate biscuits - 150 g

Melted butter - 50 g

Chocolate sauce:

Dark Chocolate - 200 g

Fresh cream - 120 g

Chocolate Filling:

Cream Cheese - 250 g

Powdered sugar - 55 g

Vanilla esc - 2 tsp

Dark chocolate - 120 g (melted warm chocolate)

Whipped Cream - 300 ml

Topping:

Whipped cream - 240 ml

Powdered sugar - 1 tbsp

Vanilla Esc - 1 tsp

Chocolate Sauce - 1 tbsp

Method:

• In a bowl crush the biscuits and add in melted butter.
• Mix well and set this aside.
• Now prepare the sauce.
• In a bowl add in chocolate and fresh cream.
• Using double boiler, melt this and set aside.
• Melt 120 g chocolate and set aside.
• In a bowl add in cream cheese and whisk well.
• Add in sugar and esc and whisk well.
• Add in melted chocolate and whisk well.
• Now add in whipped cream and whisk till stiff peaks.
• Set this aside.
• Now prepare the topping.
• In a bowl add in cream and powdered sugar.
• Add in esc and sauce and whisk till stiff peaks.
• Refrigerate till use.
• Now in the serving bowl, first add in crumbs.
• Press it with spoon.
• Now pipe the chocolate filling.
• Repeat this depending on your serving bowl size.
• Top it with chocolate sauce.
• Refrigerate till it sets.
• Now pipe whipped cream topping.
• Refrigerate till serving.
• Yields app 25-27 servings.
• Each weighed app 44 g.

Puratasi Month Special / Variety Rice

 

Ingredients:

Sakkarai Pongal

Tamrind rice

Ellu Rice

Coconut Rice

Lemon Rice

Ulundhu Vadai

Podi Idiyappam

 

Ingredients:

Idiyappam - As reqd

Curry Leaves podi - 3 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Dry red chilly -  1 (deseed)

Curry leaves - a sprig

Method:

• Crumble the idiyappam and set aside.
• Heat oil in pan and cook in low flame.
• Add in urad dal.
• Once color changes add in mustard seeds, cumin seeds.
• Add in curry leaves and dry red chilly.
• Saute this and  add in crumbled idiyappam
• Sprinkle required podi and toss well.
• Serve hot.

CookiesNCream Frosting

Ingredients:

Unsalted butter - 250 g

Condensed Milk - 200 g

Oreo cookies - 10

Method:

• Add butter in bowl and whisk well for 30 secs.
• Then add in condensed milk and whisk till stiff.
• Add in crushed oreo and whisk for a mins.
• Use it cakes or cupcakes of your choice.

Potukadalai Urundai/Maa ladu

Ingredients:

Roasted Gram flour - 1/2 cup
Powdered sugar- 1/4 cup
Ghee - 1 tbsp
Milk -  1 1/2 tbsp
Cashews - 6

Method:

• Heat ghee in pan add roast the cashews and set aside.
• In a bowl add in flour, sugar and mix it.
• Add in ghee and little milk and make a dough.
• Shape it to balls and top it with nuts.
• My little girl did this for diwali.
• Yields 7 ladu.

Javvarisi / Sago Payasam #2

 

Ingredients:

Nylon javvarisi (small variety) - 1/2 cup

Sugar -  1 cup

Milk - 3 cup

Cashews - 6 

Raisins - 5

Elaichi powder - a pinch

Ghee - 3 tsp

Method:

• Heat ghee in pan and roast cashews and raisins and set aside.
• To the same pan add in little ghee.
• Add in javvarisi and saute in low flame.
• Saute till it turns white (like fluffs up).
• Add in milk and let it cook, till it is transparent, max 3-4 mins.
• Once it is, add in sugar, elaichi powder and mix it.
• Cook for 2-3 mins.
• Top it with roasted cashews and raisins.
• Enjoy.

Corn Pakoda #2

 

Ingredients:

Sweet corn - a pack

Onion - 1 

Curry Leaf - a sprig

Red Chilly powder - 1/2 tsp

Fennel powder - 1/4 tsp

Turmeric powder - 1/8 tsp

Hing - Little

Besan flour - 3 tbsp

Rice flour - 3 tbsp

Salt, Oil - As reqd

Method:

• Strain the water from corn pack.
• Rinse the sweet corn in normal water and transfer to blender.
• Blend it and transfer to bowl.
• Add in roughly chopped onions, finely chopped curry leaves.
• Add in hing, spice powders and salt and mix well.
• Add in besan flour and rice flour and mix well.
• Heat oil in pan and fry the pakodas.
• Serve hot.

Papaya Juice

 

Ingredients:

Papaya - 1 (Medium size)

Sugar - As reqd

Water - As reqd

Method:

• Peel the skin and remove seeds and chop papaya.
• Add it to blender.
• Add in sugar and blend it.
• If it is too thick add in water and mix well.
• Transfer to serving glass and enjoy.

Semiya Bonda

 

Ingredients:

Semiya - 1 cup

Onion - 1

Green chilly - 1 (deseed)

Curry Leaf - a sprig

Red Chilly powder - 1/2 tsp

Besan flour - 1  1/2 tbsp

Maida - 2 tbsp

Thick Curd - 3 tbsp

Salt, Oil, Water - As reqd

Method:

• In a pan add in water.
• Add in required salt and chilly powder.
• Mix this well and let it boil.
• Add in semiya and cook till done.
• Let it be of mushy type.
• If any water strain it and add the semiya to bowl.
• Add in fine chopped onion, cury leaves and green chilly.
• Add in besan flour, maida and thick curd and mix well.
• Make small balls and set aside.
• Heat oil in pan and fry these balls in medium flame.
• Serve hot with chutney of your choice.

Podi Idly #2

 

Ingredients:

Mini Idly - 36-40

Idly podi - As reqd

Dry Red Chilly - 1

Curry Leaves - a sprig

Mustard seeds - 1 tsp

Gingely Oil - 1 tbsp

Method:

• Make mini idlies and set aside.
• Heat oil in pan and add in mustard seeds.
• Deseed and add in dry red chilly.
• Add in curry leaf and very little podi.
• Add in idly and toss it.
• While tossing, sprinkle required amount of podi.
• Keep tossing till all idlies are coated well.
• Cook in low flame for 2 mins.
• Serve hot.

Idly Podi #2

 

Ingredients:

White sesame seeds - 50 g

Channa dal/Kadala parupu - 50 g

Urad dal - 100 g

Cumin seeds - 1 tsp

Black pepper corns - 1 tsp

Curry Leaevs - 2-3 sprig

Hing - Little

Dry Red Chilly - 10

Byadgi Chilly - 15

Salt - As reqd

Gingely Oil - 1 1/2 tbsp

Method:

• Dry roast sesame seeds in medium flame.
• Once color changes to light brown and when it starts to pop.
• Transfer to plate.
• To the same pan add in kadala paruppu and saute in medium flame.
• Once color changes to light brown (takes app 3-4 mins), transfer to plate.
• To the same pan add in urad dal and saute till color changes to golden brown.
• Transfer to plate.
• Now to the same pan add in pepper corns, cumin seeds and curry leaves.
• Saute this and transfer to plate.
• Add in a tsp of oil and add in rock salt and hing and saute.
• Saute for few seconds and transfer to plate.
• Now add in oil and saute the chillies.
• Saute in low flame and color should not change.
• Strain the oil and transfer to separate plate.
• Let it cool.
• Now to the blender, first add in chillies and salt and blend it.
• Then add other ingredients and blend it to fine powder.
• Goes good with idly/dosa.

Grape Juice

 

Ingredients:

Black grapes - 300 g

Water -  As reqd

Lime juice - 1 tsp

Method:

• Rinse the grapes the nicely in water.
• Remove the stem parts and add the grapes to blender.
• Blend it.
• Pass through a strainer and strain well by pressing it with spoon or laddle.
• To the collect juice add in water if needed.
• Add lime juice and mix well.
• Transfer to serving glass and enjoy.

Rangoon Puttu

 

Ingredients:

Sooji/Rava - 1 cup

Jaggery - 3/4 cup

Water - 1 1/2 cup

Grated Coconut -  1/4 cup

Cashews - 6 

Ghee - 4 tbsp

Elaichi powder - a pinch

Method:

• In a pan add in water and jaggery and just boil till jaggery melts.
• Set this aside.
• Add in 2 tbsp of ghee and roast cashews and set aside.
• To the same pan add in coconut and saute.
• Once color changes just strain and transfer coconut to plate.
• To the same pan add in rava and roast it.
• Then add jaggery water and keep stirring.
• Cook in medium flame.
• Keep stirring till it leaves the edges of pan.
• Add in ghee, elaichi powder and mix well.
• Once it starts to thicken add in roasted cashews and coconut.
• Mix well.
• Drizzle ghee and mix it.
• Serve hot.

Instant Popcorn

 

Ingredients:

Act II popcorn sachet - 1

Method:

• Empty the pack and add it to pressure pan.
• Close it with inverted lid.
• Leave little gap on one side.
• Cook in medium flame and do swirl the pan in between.
• Cook for min 3-4 mins.
• Transfer to bowl and serve hot.

Veg Spring Roll

Ingredients:

Spring roll sheets - As reqd
Onion - 2 (thin slices)
Carrot - 1 (julienne)
Green Capsicum - 1/2 (julienne)
Cabbage - 1/2 (thin slices)
Garlic - 2 (fine chop)
Green Chilly - 1 (deseed and fine chop)
Ginger garlic paste - 1 tsp
White pepper powder - a pinch
Green chilly sauce - 1 tsp
Red Chilly sauce - 1 tbsp
Tomato sauce - 2 tbsp
Soya sauce - 2 tsp
Kashmiri chilly powder - 2 tsp
Vinegar - 2 tsp
Sugar - 1 tsp
Corn flour - 1/2 tsp
Salt, Oil - As reqd

Paste:

All purpose flour - 2 tbsp
Water - 50 ml

Method:

• In a bowl add items under "paste".
• Mix well and make a slurry.
• Heat oil in pan and add in garlic, onion.
• Saute in medium flame.
• Add in veggies, salt and mix well.
• Add in sugar and toss it.
• Add in sauces, spice powders and mix well.
• Add in vinegar and mix well.
• Cook in medium flame.
• Now sprinkle corn flour and mix well.
• Transfer this to plate and set aside to cool.
• Now take a spring roll sheet and gently dap between hands.
• This is done to remove excess flour.
• Place the filling and roll tight (as in pic).
• Seal the corners using paste.
• Fry them in oil and serve hot.

Spring Roll Sheets #1

                                       

Ingredients:

All purpose flour  - 75 g
Corn flour - 75 g
Salt - a pinch
Water - 238 ml (app)

Method:

• In a bowl add in flour and salt and mix well.
• Add water little by little and whisk well.
• Batter should be lump free.
• It should be neither thick or thin.
• Set aside for 15 mins.
• Pour the batter on a hot non-stick pan and swirl it.
• Swirl in such a way that you get a thin sheet.
• Cook for app 30 sec.
• Dust a plate with corn flour.
• Place the cooked sheer over it.
• Repeat the same, every time dust the sheet and then place cooked one.
• Meaning, dust flour between sheets to avoid sticking.
• Cover them with damp cloth.
• Use it to make spring rolls.
• Yields 6-8 sheets.

Chicken Pepper fry/Kozhi Milagu varuval

Ingredients:

Onion - 1 (fine chop)

Ginger garlic paste - 1 tsp
Turmeric powder - 1/8 tsp
Kashmiri Chilly powder - 1/8 tsp
Black pepper powder - 1/8 tsp
Coconut Milk - 1/2 cup (not thick)
Cloves - 2
Cinnamon stick - a small piece
Bay Leaf - 1
Coriander Leaves - Little (fine chop)
Oil, Water - As reqd

To Marinate:

Chicken - 350 g
Oil - 1 tbsp
Curd - 1 tbsp
Turmeric powder - 1/8 tsp
Kashmiri Chilly powder - 1 1/2 tsp
Coriander Powder - 3 tsp
Fennel powder - 1/4 tsp
Black pepper powder - 2 tsp
Curry Leaves - a sprig (fine chop)
Coriander Leaves - Little (fine chop)
Salt - As reqd

Method:

• In a bowl add items under "to marinate".
• Mix well and set this aside for an hour.
• Heat oil in pan and add garam spices.
• Add in onion and saute in low flame.
• Once color changes to brown, add in ginger garlic paste.
• Saute well.
• Add in spice powders and 2 tbsp of water and mix well.
• Add in marinated chicken pieces and mix well.
• Let it cook for few mins, till oil oozes out.
• Then add in coconut milk and cook till you get dry masala.
• Garnish with coriander leaves and serve hot.

Green Kurma #1

 

Ingredients:

Onion - 1 1/2 (fine chop)
Tomato - 1 (small, fine chop)
Carrot - 1 (small, fine chop)
Potato - 1(fine chop)
Beans - 2 (fine chop)
Cloves - 2
Cinnamon Stick - small piece
Ginger garlic paste - 1 1/2 tsp
Turmeric powder - 1/8 tsp
Salt, Water, Oil - As reqd

Grind:

Coconut - 1/2 cup (from 1/2 coconut shell)
Cashews - 5-6
Green Chilly - 4-5 
Poppy seeds - 1 1/2 tsp
Curry Leaves - 2 sprigs
Coriander leaves - Little (app 3 tbsp chopped)
Mint Leaves - Little (leaves from 10 sprigs)

Method:

• Boil veggies and set aside.
• Add items under "grind" to blender and add water.
• Blend it to fine paste and set aside.
• Now heat oil in pan.
• Add in cloves, cinnamon stick.
• Add in fine chopped onions and saute in low flame.
• Once color changes to brown color.
• Add in ginger garlic paste and saute.
• Add in tomato, and cook till turns mushy.
• Now add in turmeric powder and salt and mix well.
• Add in blended paste and water and let it boil.
• Add in boiled veggies and cook in low flame for 4-5 mins.
• This will be of thin consistency compared to regular kurma.
• Goes good with idly/uthapam/rava idly.

Gulkhand Frosting

Ingredients:

Unsalted Butter - 168 g
Icing sugar - 75 g
Gulkhand  - 2 tbsp

Method:

• In a bowl cream sugar and butter.
• Add in gulkhand (1/2 tbsp) at a time and whisk well.
• Use in cakes of your choice.

Note:

• You can use caster sugar too.
• In that case, cream butter and sugar.
• Add a tbsp of water to cream it.

Pasta Pizza Sticks

 

Ingredients:

Penne Pasta - 2 cups

Pasta or Pizza sauce - 1/2 cup

Grated Cheese - 1/2 cup

Onion - 1 (small dices)

Capsicum - 1/2 (small dices)

Tomato - 1/2 (deseed and small dices)

Italian seasoning - 1 tbsp

Black pepper powder - 1/2 tsp

Salt, Oil, Water - As reqd

Method:

• In pan add in water, salt and a tsp of oil.
• Add in pasta and let it boil for 7 mins.
• Strain and set aside.
• Now carefully insert 10 or 11 pasta in each skewer.
• Grease a baking tray and line with butter paper.
• Place each stick on it.
• Brush the top and bottom part with sauce.
• Top the grated cheese on top part.
• Place onion, capsicum and tomato over it (refer pic).
• Sprinkle seasoning, pepper powder over each stick.
• Bake this in a preheated oven at 250 ℃ for 5 mins.
• Serve hot.