Maanga Malli Sadham / Greens Rice

Ingredients:

Boiled Rice -1 cup
Channa dal -  1 tbsp
Green chilly - 2 (slit)
Coriander Leaves - Handful (app half bunch)
Raw Mango - 1/2 (grate)
Mustard seeds  - 1 tsp
Urad dal - 1/2 tsp
Dry Red Chilly - 1 (deseed)
Curry Leaves - a sprig
Ghee - 1 tbsp
Salt, Oil - As reqd

Method:

• Heat a tbsp of oil in pan and add in channa dal.
• Saute in low flame till it turns mild brown.
• Add in chilly and coriander leaves and saute for 1-2 mins app.
• Let it cool and blend it to fine paste and set aside.
• Peel the raw mango skin and grate and set aside.
• Heat oil in pan and add in mustard seeds.
• Add in urad dal and dry red chilly.
• Add in curry leaves and saute in low flame.
• Add in raw mango (reserve little) and saute for a min.
• Add in blended paste and saute for a min.
• Add in ghee and mix well.
• Add the cooked rice, salt and mix gently.
• Top it with reserved mango and serve hot.

Note:

• I had very little coriander leaves.
• So I added a cup of  mixed leaves -  coriander leaves, mint leaves and curry leaves.
• And after adding rice sprinkled poondu parupu podi(1 tsp) and mixed it.

Homemade Masala Paneer

Ingredients:

Milk - 1 L
Lime juice - 1 Lemons
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Black Pepper Corns - 5
Red Chilly flakes - 1 tsp
Coriander Leaves - Little (fine chop)
Salt - a pinch

Method:

• Dry roast cumin seeds, coriander seeds, black pepper corns.
• Roast them in low flame for 2 mins.
• Let it cool, add it mortar and pestel.
• Add in chilly flakes and a pinch of salt and crush it.
• Set this aside.
• Now boil milk in  heavy bottom pan.
• Place a laddle.
• Once it starts to boil, add in crushed spices, coriander leaves and mix it.
• Add in lime juice and mix it.
• Once whey separates remove from flame.
• Place a muslin cloth in strainer and pour the mixture.
• Now rinse it twice with normal water.
• Now hold the cloth tight and squeeze excess water.
• Shape it and place a flat bowl and place pestel inside it.
• Set aside for an hour.
• Slice it and refrigerate and use in recipes.
• Or refrigerate overnight and then slice it and store.

Orange Almond Cupcakes

Ingredients:

All purpose flour - 50 g
Wheat flour - 25 g
Powdered Brown sugar - 1 tbsp
Crushed Almonds - 23 g
Almond flakes - 1 tbsp
Baking soda - 1/4 tsp
Baking powder - 1/2 tsp
Orange Zest - 1/2 tbsp
Water - 30 ml
Orange juice - 30 ml
Condensed Milk - 90 ml
Unsalted butter - 56.5 g
Vanilla Esc - 1/4 tsp
Orange Esc - a drop (optional)

Method:

• In a bowl add in butter, sugar and whisk well for a min.
• Then add in condensed milk, zest and whisk well.
• Add in water, juice and esc and whisk well.
• Add in flour, baking soda and baking powder and whisk well.
• Add in crushed almonds and fold gently.
• Line the muffin cases with liner.
• Fill in the batter in each muffin case.
• Top it with almond flakes.
• Bake this in a preheated microwave convention oven at 180 °C for 15-18 mins.
• Yields 6 cupcakes and each weighed 40 g.

Sooji/Rava Onion bonda #1

Ingredients:

Rava - 75 g
Besan flour - 65 g
Turmeric powder - 1/2 tsp
Red Chilly powder - 3/4 tsp
Onion - 1 (fine chop)
Curry Leaves - a sprig (fine chop)
Water - 1 1/4 cup
Salt, Oil - As reqd

Method:

• In a bowl add rava, besan flour, salt, turmeric powder.
• Add in chilly powder and mix well.
• Add water and whisk well, batter should be lump free.
• Add little oil in pan and add in the batter.
• Cook in low flame.
• Keep stirring till it thickens.
• Transfer to a bowl.
• Add in onions, curry leaves nd mix well.
• Grease your hands and make small balls and set aside.
• Heat oil in pan and fry them.
• Serve hot with sauce/chutney/sambar.
• Yields 15-16 bonda.

Milk Sarbath / Paal Sarbath #1

 

Ingredients:

Milk - 475 ml

Badam pisin - 4 tbsp

Saffron strands - Little

Badam pieces - 1 tbsp

Nannari Syrup - 50 ml

Sabja seeds - 1 tbsp

Water - Little

Method:

• In a bowl add in sabja seeds and add water to soak it.
• Let it sit for 10 mins till it blooms.
• Add in milk in pan and cook in low flame.
• Keep stirring the milk, till it reduces to half.
• Add in saffron strands and mix well.
• Now set this aside.
• To a blender add in 1 tbsp of badam pisin, 1 tbsp of sabja seeds.
• Add in reduced milk and 35 ml of syrup and blend it.
• In a serving glass add in 1/2 tbsp of pisin, top with little nannari syrup.
• Add in little sabja seeds and blended milk.
• Top it with badam pieces and serve hot.

Note:

• You can use homemade nannari syrup or store bought.
• In this recipes I used store bought 777 brand.

Garlic Kaara Chutney #2 - Hotel Style

 

Ingredients:

Garlic - 20 

Dry Red Chilly - 6 + 1

Urad dal - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1/4 tsp

Hing - Little

Fenugreek powder - a pinch or Fenugreek seeds - 1/8 tsp

Curry Leaves - a sprig

Salt, Gingely Oil, Water - As reqd

Method:

• Dry roast urad dal in low flame.
• Roast till it turns in brown color.
• Transfer this to plate and let it cool.
• Blend it to semi-coarse powder.
• Now in a blender add garlic with skin and dry red chilly.
• Add in salt and blend it.
• Now heat 4 tbsp of oil and cook in medium flame.
• Add in mustard seeds, cumin seeds and saute.
• Add in blended powder and mix well.
• Cook in low flame for 3 mins.
• Then add garlic and chilly paste and mix well.
• Cook in low flame for 2 mins.
• Now it will thicken and oil will ooze out.
• Now in other pan add in a tbsp of oil.
• Add in curry leaves, deseed and add chilly.
• Add in hing and fenugreek powder.
• Mix well and add to chutney.
• This chutney goes good with idly/dosa.

Stuffed Idiyappam

 

Ingredients:

Idiyappam - As reqd

Egg - 2
Onion - 1 (fine chop)
Tomato -  1 1/2 (deseed & fine chop)
Curry Leaves - a sprig (fine chop)
Turmeric powder - 1/2 tsp
Fennel Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Kashmiri Chilly powder - 3/4 tsp
Black pepper powder - 1/2 tsp
Coriander powder - 1 tsp
Salt, Oil - As reqd

Method:

• Prepare the idiyappam dough and set aside.
• Heat oil in pan and add curry leaves.
• Add in onion and saute.
• Add ginger garlic paste and saute till onion turns in mild brown color.
• Low the flame and add in tomatoes.
• Cook till it turns mushy.
• Now add the spice powders and salt and mix well.
• Add eggs one at a time and keep stirring, till the egg crumbles are coated with masala.
• Set this aside.
• Grease the idly plates.
• Fill the dough in idiayappam achu and squeeze a thin layer on each idly case.
• Now place a tbsp of filling and squeeze little idiyappam on top.
• Steam this for 8 mins and serve hot.

Note:
I used 125 g of flour and made idiyapppam.

Edible Moss Cake

Ingredients:

Egg - 1
All purpose flour - 25 g
Honey - 30 g
Baking powder - 4 g
Sugar - 13 g

Method:

• In a bowl add egg and whisk well.
• Add in sugar and whisk well.
• Add in honey and whisk.
• Now add flour and baking powder and whisk well.
• I divided batter in two bowls.
• Added colors acc.
• Microwave this on high for 50 seconds.
• Your edible moss cake is ready to be used.
• It weighed 46 g each.

White Modelling Chocolate

 

Ingredients:

White Chocolate Compound - 200 g

Corn syrup - 100 g

Method:

• Chop the chocolates and add to bowl.
• Mix well and make it smooth without any lumps.
• Now slightly warm the corn syrup.
• Add it to warm melted chocolate and mix well.
• Don't overmix.
• When it comes together transfer to cling wrap.
• Flatten it and set aside for 3-4 hours on counter.
• After desired time, knead and make a soft dough.
• Cling wrap and store in air tight container.
• Use this candy clay to create toppers, flowers etc.

Murungakeerai Kuzhambu

 

Ingredients:

• Small onion - 15-20 (fine chop)
• Garlic - 1 tbsp / 4 garlic (fine chop)
• Murungai leaves / Moringa leaves - a bunch
• Tamrind - 13 g
• Thoor dal - 100 g
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1 tsp
• Curry Leaves - a sprig
• Dry Red Chilly - 2
• Hing - Little
• Water, Salt, Oil - As reqd

Roast & Grind :

• Thoor dal - 1 tbsp
• Raw rice - 1 tbsp

Paste:

• Grated Coconut - 1 cup ( 1 moodi)
• Black pepper corns - 1 tbsp
• Cumin seeds - 1 tbsp
• Dry Red Chilly - 8

Method:

• In a bowl add in dal, water and turmeric powder.
• Add hing and pressure cook for 5-6 whistles.
• Mash the dal and set aside.
• Clean and wash the moringa leaves and set aside.
• In a bowl add tamrind piece and 50 ml of water.
• Now heat a pan and add items under "Roast & grind".
• Dry roast them in low flame till golden brown color.
• It will app 4 mins.
• Let this cool and blend to fine powder.
• In a blender add in items under "paste".
• Blend this to fine paste by adding water.
• Heat 3 tbsp of gingely oil and add in mustard seeds.
• Add in dry red chilly (Gundu Milagai) and saute.
• Cook in low flame.
• Add in fine chopped onions (Add 4 onions alone as such) and saute.
• Add in garlic and curry leaves and saute for a min.
• Add in blended paste and mix well and cook for 2 mins.
• Add in salt, strained tamrind water, mix and cook.
• Now add the powder and mix it.
• Add in keerai and mix well.
• Cook in low flame for 5 mins app.
• Add in dal with water and mix it.
• Add a pinch of turmeric powder and little water and mix well.
• Let it boil for 2-3 mins.
• Drizzle a tbsp of gingely oil and turn off the range.
• Serve hot.

KathiriMurungai KaaraKuzhambu - Kalyana Veetu Style

Ingredients:

Small onions - 15-20
Onion - 1 (medium size)
Tomato - 2 (fine chop)
Garlic - 10
Drumstick - 6 pieces
Brinjal - 2 (chop roughly)
Kuzhambu thool - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Tamrind  - Lemon size
Mustard seeds - 1 tsp
Dry Red Chilly - 1
Curry Leaves - a sprig
Coriander Leaves - Little (fine chop)
Jaggery - Small piece
Salt, Water, Gingely oil - As reqd

Masala:

Coriander seeds - 2 tsp
Black pepper corns - 1/4 tsp
Dry Red Chilly - 6
Cumin seeds - 1/2 tsp
White Sesame seeds - Little less than 1/4 tsp
Fenugreek seeds - 1/4 tsp
Curry Leaves - a sprig
Coconut - 2 tbsp (grated)
Kuzhambu thool - 1 tsp
Salt - Little

Method:

• In a bowl add tamrind piece and add 1/4 cup of water.
• Set aside for few mins and strain and collect thick pulp.
• Now heat oil in pan and add items under "masala".
• Cook in low flame.
• Add in dry red chilly, coriander seeds and pepper corns.
• Saute for a min and add in sesame seeds, curry leaves and saute.
• Add in coconut and saute for a min,
• Turn off range and add in kuzhmbu thool and fenugreek seeds.
• Add little salt and mix up and transfer to plate.
• Let it cool and blend it to a semi-coarse paste by adding water.
• Boil the medium size onion and blend it to a fine paste.
• Now heat oil in pan.
• Add in mustard seeds, vadagam, dry red chilly and curry leaves.
• Add in small onion and saute in low flame.
• Add in garlic and saute for a min.
• Now add chopped brinjal and drumstick and mix it.
• Cook in low flame for 3 mins or till brinjal color changes.
• Add in fine chopped tomatoes and mix well.
• Add in blended paste and cook in low flame.
• Add in turmeric powder, kuzhambu thool and required salt.
• Mix well and add very little water.
• Add in tamrind pulp and cook till raw smell goes.
• Add jaggery piece and mix well.
• Garnish with coriander leaves and serve hot.

Kuzhambu Thool

 

Ingredients:

Coriander Seeds - 50 g
Dry Red Chilly - 50 g
Black pepper corns - 
Cumin seeds - 5 g
Thoor dal - 5 g
Channa dal - 5 g
Mustard seeds - 5 g
Dry Ginger - 5 g
Turmeric powder -  3/4 tsp
Fenugreek seeds - 2.5 g
Curry Leaves - 9 g

Method:

• There are two ways in which we can make this.
• In  method #1 add add ingredients in a big plate.
• Sun dry them for 2 days and the saute them for 2 mins.
• Can give in mill and blend it to fine powder.
• In method #2dry roast each ingredient one by one.
• Transfer them to plate.
• Let it cool and then blend it to fine powder.
• Yields 121 g of powder.powders 
• You can use this in all kuzhambu recipes.

Note:

• I didn't  have virali manjal, if you have use it instead of turmeric powder.
• In that case use 5 g of it.

Milagu Rasam #3

 

Ingredients:

Thoor dal - 1/4 cup

Tomato - 2

Tamrind - 9 g

Dry Red Chilly - 2 

Curry Leaves - a sprig

Coriander Leaves - Little (fine chop)

Turmeric powder - 1/2 tsp

Hing - a pinch

Salt, Water, Gingely Oil - As reqd

Special powder:

Black pepper corns - 1 tbsp

Cumin seeds - 1/2 tbsp

Method:

• In a bowl add dal, water and turmeric powder.
• Pressure cook this for 5 whistles.
• Mash the dal and set aside.
• Heat a pan and add in pepper corns.
• Dry roast this in low flame for few mins.
• Transfer to plate.
• To the same pan add in cumin seeds and saute for a min.
• Transfer this to plate.
• Blend them to semi-coarse powder and set aside.
• Soak tamrind in 50 ml water and strain and collect the pulp.
• Heat oil in pan and add mustard seeds.
• Once it splutter add in curry leaves and red chilly.
• Add in boiled tomatoes and tamrind water.
• Add in mashed dal with water and mix well.
• Let it boil for 2 mins.
• Add in powdered masala and mix it.
• Add in required salt and mix well.
• Garnish with coriander leaves and serve hot.

Note:

• I added a crushed garlic and 1/4 tsp of regular rasam podi.
• This is optional.
• Also you can add tomatoes directly rather than adding boiled ones.
• In that case, have to wait till it is cooked and then add masala.

Rottu Kadai Sambar /Tiffin Sambar #8

 

Ingredients:

Small Onion - 25 (fine chop)

Tomato - 3 ( Puree)

Green Chilly - 2 (slit)

Besan flour - 2 tsp

Thoor Dal - 1/4 cup

Turmeric powder - 1/2 tsp

Hing - a pinch

Mustard seeds - 1 tsp

Curry Leaves - a sprig

Salt, Water, Oil - As reqd

Masala :

Coriander Seeds - 1 tbsp

Channa dal - 2 tsp

Dry Red Chilly - 4

Cumin seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Method:

• In a bowl add in dal, water and turmeric powder.
• Add in hing and pressure cook for 5 whistles.
• Mash the dal and set aside.
• Heat a pan.
• Add in items under "masala".
• Dry roast in medium flame.
• First add coriander seeds, channa dal and chilly.
• Saute this for a min.
• Then add cumin and fenugreek seeds and saute for 30 secs.
• Transfer this to plate.
• Let it cool and make it to a fine powder.
• Heat oil in pan and add mustard seeds.
• Add in curry leaves and onion and green chilly and saute.
• Add in tomato puree and cook till raw smell goes.
• Now mix water to besan flour and add to pan.
• Mix this well and cook in low flame for a min.
• Add in powdered masala, salt and mix well.
• Add in mashed dal with water.
• Mix well and add water.
• Let it boil for 4-5 mins.
• Garnish with coriander leaves and serve hot.
• This will be off thin consistency.
• Goes good with idly/dosa/paniyaaram.

Turkish Pide Pizza

Baked

Cheese Toppings

Shaped Like Boat

Rolled & filled

After Proofing

                                                                  For 1st proofing                         

                                   

Ingredients:

All purpose flour - 260 g
Warm water - 208 ml
Salt - 1/4 tsp
Instant yeast - 1 tsp
Sugar - 3/4 tbsp
White Sesame seeds - 1/4 tsp
Nigella seeds - 1/4  tsp
Unsalted butter - to brush

Filling:

Onion - 1 (fine chop)
Green Capsicum - 1 (fine chop)
Tomato - 1 (deseed & fine chop)
Sweet Corn - 5 tbsp
Oregano - 2 tsp
Italian Seasoning - 1 tsp

Method:

• In a bowl add in flour, sugar, salt.
• Add in sugar and yeast.
• Add in water little by little and make a soft dough.
• Place this in a grease bowl and set aside for 30 mins.
• Now punch the dough after first proofing.
• Now in a ball add in ingredients mentioned under "Filling".
• Mix it and set aside.
• Now punch the proofed dough and divide it to equal sized balls.
• I had 5 such balls of each 110 g.
• Roll out each into oval shape and place filling in center.
• Fold the sides and pinch the edges to give a boat shape (Refer Pic)
• Bake this in a preheated microwave convention oven at 200℃ for 20-22 mins.
• Then top it with grated cheese and microwave the same till cheese melts.
• Brush the top with butter and serve hot.

Turkish Pide Bread

 

After Proofing

                                                                  For 1st proofing                         

                                   

Ingredients:

All purpose flour - 390 g
Warm water - 312 ml
Salt - 1 tsp
Instant yeast - 1 1/2 tsp
Sugar - 1 tbsp
White Sesame seeds - 1/2 tsp
Nigella seeds - 1/2 tsp
Unsalted butter - to brush

Method:

• In a bowl add in flour, sugar, salt.
• Add in sugar and yeast.
• Add in water little by little and make a soft dough.
• Place this in a grease bowl and set aside for 30 mins.
• Now punch the dough after first proofing.
• Divide it into medium size balls.
• Roll out to a circle form.
• Place this in a grease and lined baking tray.
• Brush the cling wrap with little oil and cover the tray.
• Set this aside for 25 mins for second proofing.
• Once done, make circle pattern leaving corners with hand.
• Then criss cross as in pic.
• Top it with sesame and nigella seeds.
• Bake this in a preheated oven (OTG) at 200℃ for 20-22 mins in lower rack.
• Brush the top with butter and enjoy.

CurryLeavesTomato /Karuvaepilaithakaali Chutney

Ingredients:

Tomato - 4 (medium size)
Dry Red Chilly - 4
Garlic - 3
Ginger - small piece
Channa dal - 2 tbsp
Urad dal - 1 tbsp
Cumin seeds - 1 tsp
Hing - Little
Curry Leaves - Handful
Mustard seeds - 1/2 tsp
Salt, Oil - As reqd

Method:

• Heat a tbsp of oil in pan.
• Add in channa dal, urad dal and saute for a second.
• Cook in medium flame.
• Add in cumin seeds, garlic and ginger and saute.
• Add in dry red chilly, hing and saute for a second.
• Add in curry leaves and chopped tomatoes.
• Add in salt and mix well.
• Cover and cook in low flame for 3-4 mins.
• Let it cool and blend it to a fine paste.
• Add very little water (if needed) while blending.
• Transfer this to bowl.
• Heat oil in pan and add mustard seeds.
• Add in curry leaves and add this to chutney.
• Goes good with idly/dosa.

Strawberry WhiteChocolate Blondie

Ingredients:

White chocolate - 90 g
Unsalted butter - 57.5 g
Sugar - 50 g
Egg - 1
All purpose flour - 45 g
Wheat flour - 18 g
Strawberry puree - 3 tbsp

Method:

• To make strawberry puree, I blended 6 strawberries.
• Added little sugar and very little water and made puree.
• Transfer this to bowl and refrigerate it.
• In a bowl chop and add chocolate.
• Add in chopped butter to this.
• Use double boiler method, melt the butter and chocolate.
• Set aside to cool.
• Now add sugar to this and whisk.
• Add in esc and egg and whisk well using beater.
• Add in flour and whisk well.
• Line the pan with butter paper, leaving excess paper on both sides.
• This helps to pull out after baking.
• Now pour the batter in and dap it.
• Now add the strawberry puree on top of batter leaving some space.
• Use toothpick and make swirl patterns.
• Bake this in a preheated oven (OTG) at 180℃ for 28-30 mins.

Note:

• Strawberry puree should be of thick consistency and not thin.
• If in case it is thin, cook in low flame till it thickens.
• I had dried strawberries and used it.

Gulkhand Rose Milkshake

Ingredients:

Milk - 250 ml + 100 ml
Gulkhand - 1 1/2 tbsp
Sugar - 2 tbsp
Rosemilk Esc - 1/2 tsp
Vanilla Esc - a drop

Method:

• Boil milk and set aside to cool.
• Take 250 ml milk and add it to a bowl.
• Freeze this for 4-5 hours.
• After desired time, take the bowl and let it rest for 10 mins.
• Now to the blender add in sugar, rosemilk esc, gulkhand.
• Add in vanilla esc and blend it.
• Now scoop and add the frozen milk to blender and blend it.
• To this add 50 ml milk and blend it.
• Transfer to bowl and adjust consistency by adding remaining milk.
• Serve chill.

Kuluki Sarbath

 

Ingredients:

Lemon - 1 
Green chilly - 1 (slit)
Sabja seeds - 1 tsp
Ice cubes - 3
Chill water - 1 cup
Sugar - As reqd

Method:

• In a bowl add sabja seeds.
• Add little water and let it soak for 10 mins, till it blooms.
• Strain this.
• Take a tall vessel with lid.
• Add sabja seeds to this.
• Slice a small piece of lime and add to vessel.
• Add in slit green chilly.
• Squeeze the remaining lime to the vessel.
• Add in sugar, water and ice cubes.
• Close the lid and shake rigorously.
• Transfer to serving glass and enjoy.

Note:

• You can add sugar syrup instead of sugar.
• Also you can use cocktail shaker to make sarbath. 

Kaarasev / Karasev #1

Ingredients:

Besan flour - 100 g
Rice flour - 75 g
Black pepper corns - 2 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/8 tsp
Hing - 1/4 tsp
Unsalted butter - 28 g (softened)
Water - 60 ml(app)+ As reqd
Salt, Oil - As reqd

Method:

• Now in a bowl add besan flour, rice flour and salt.
• Mix this well.
• Crush pepper corns and cumin seeds coarsely.
• Add this to bowl.
• Add in turmeric powder, hing and softened butter.
• Mix this well.
• Add water little by little and make a soft dough.
• Heat oil in pan to fry.
• Now grease the achu and place the muruku achu.
• Fill in dough and pipe it.
• Cook in medium flame.
• Once the sizzling sound reduces, transfer to plate.
• Store in airtight container.
• Yields 190 g of kaarasev.

Note:

• Generally they use laddle with big holes.
• Place the dough and press it directly in oil.
• I didn't have a laddle with big hole.
• I didn't have the murukku achu too instead used star murukku achu.

Samosa Roll

Ingredients:

For dough:
Maida - 150 g
Salt - As reqd
Ghee - 1 tsp
Water - 75 ml (app)

For Filling:
Potato - 3 (medium size)
Onion - 1 (fine chop)
Coriander Leaves - Little (fine chop)
Turmeric powder - 1/4 tsp
Red Chilly powder - 1/2 tsp
Kashmiri Chilly powder - 1/8 tsp
Garam Masala - 1/8 tsp
Cumin powder - 1/4 tsp
Salt - As reqd

For paste :
Maida - 1 tbsp
Water - Little

Oil - To fry

Method:

• In a bowl add items under "for dough".
• Add water little by little and make s soft dough.
• Cover with damp cloth and set aside for an hour.
• Boil potatoes and strain water and mash it.
• Heat a tbsp of oil in pan.
• Add in onion and saute for a while.
• Add in ginger garlic paste and saute well.
• Add in mashedd potatoes and cook in low flame.
• Add in spice powders and salt and mix well.
• Add in coriander leaves and mix well.
• Transfer to plate and set aside.
• In a small bowl add in maida and little water.
• Make like a semi-thick paste.
• Now dust the workspace with flour and transfer the dough.
• Make balls out of it.
• Roll out dough and cut rectangle strips.
• Now roll filling like mini log and place on strip.
• Roll it and seal the edges with paste.
• The dough should be rolled out to semithin size.
• Refer picture for the steps.
• Heat oil in pan and fry them in medium flame.
• Serve hot with sauce.
• Yields 11-12 rolls.

MalliKuzhambu

 

Ingredients:

Coriander seeds - 3 tbsp
Black Peppercorns - 1 1/2 tsp
Cumin seeds - 1 tsp
Dry Red Chilly - 6
Garlic - 18-20
Turmeric powder - 1/4 tsp
Sambar thool - 1/2 tsp
Red Chilly powder - 3/4 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/8 tsp
Curry Leaves - a sprig
Tamrind - amla size
Coriander Leaves - Little (fine chop)
Salt, Gingely Oil - As reqd

Method:

• Soak tamrind in 1/4 cup of water.
• Heat little oil pan.
• Add in coriander seeds and saute in medium flame.
• Add in pepper corns, cumin seeds and dry red chilly.
• Saute this for a while.
• Add in garlic pods and saute till raw smell goes.
• Now set this aside to cool.
• Add this to blender.
• Add in salt and tamrind with soaked water.
• Blend this to fine paste.
• Now heat gingely oil in pan.
• Add in mustard seeds, fenugreek seeds and curry leaves.
• Cook in medium flame.
• Add in blended paste, turmeric powder.
• Add in chill powder and sambar thool and mix well.
• Add little water and cover and cook in low flame for 6-7 mins.
• Garnish with coriander leaves.
• Drizzle little gingely oil and turn off range.
• Serve with hot rice.

Corn Peas Gravy

 

Ingredients:

Onion - 1 (fine grate)

Tomato - 1 1/2 (puree)

Green capsicum - 1/4 (small dices)

Tomato - 1/2 (deseed and dice)

Onion - 1/2 (dice)

Green peas - 4 tbsp

Sweet corn kernels - 4 tbsp

Potato - 1 (small potato)

Cashew Nut - 8

Kasoori methi - 1 tsp

Turmeric powder - 1/4 tsp

Kashmiri chilly powder- 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam Masala - 1/2 tsp

Coriander Leaves - Fine chop

Dry Red Chilly - 1 (deseed and break)

Oil, Butter, Salt - As reqd

Method:

• In a bowl add in peas, cashews, corn kernels and potato.
• Boil this and set aside.
• Mash the potato alone.
• Now heat butter and ghee in oil.
• Add in grated onion and saute for a while.
• While pureeing the tomato add the cashews and blend it.
• Add in ginger garlic paste and saute.
• Add in tomato cashew puree and saute for a while.
• Add in cumin powder, chilly powder, turmeric powder.
• Add in coriander powder and salt and mix well.
• Cook till oil oozes out.
• Now add in boiled corn, peas with water and mix it.
• Add in mashed potato and mix well.
• Cook in low flame for 4-5 mins.
• In other pan dry roast kasoori methi.
• Crush it and add to gravy.
• Add in garam masala and let it boil for 2 mins.
• Heat oil in pan and add dry red chilly.
• Add in diced onion, tomato and capsicum
• Saute this for 2 mins on medium flame.
• Add this to gravy.
• Add in fine chopped coriander leaves.
• Serve hot.
• Goes good with poori/chapathi.

Thavala Vadai / Paruppu vadai

 

Ingredients:

Thoor dal - 50 g

Channa dal - 50 g

Urad dal - 50 g

Moong dal - 50 g

Raw rice - 50 g

Ginger - small piece

Dry Red Chilly - 5

Mustard seeds - 1 tsp

Hing - Little

Salt, Oil - As reqd

Method:

• In a bowl add thoor dal, channa dal and urad dal.
• Add in water, chilly and ginger.
• Set this aside for min 4 hrs.
• In other bowl add in rice and moong dal.
• Add in water and soak it for 4 hrs.
• First in blender add in rice and moong dal (strain water) and blend coarsely.
• Transfer to bowl.
• To the blender add dry red chilly, ginger and salt.
• Blend it and then add the strained thoor dal, urad dal and channa dal.
• Blend this coarsely.
• Add to rice and moong dal mixture and mix well.
• Heat a tsp of oil and in mustard seeds.
• Add in hing and turn off range.
• Add this to batter and mix it.
• Now heat oil in pan.
• Fry the vada in medium flame for 5- 6 mins.
• Serve hot with chutney of your choice.
• We had with onion chutney.

Add in salt an

GodhumaRava Pongal

 

Ingredients:

Samba Godhumai rava - 1 cup

Moong dal - 1/4 cup

Black pepper corns - 10 (crush)

Cashew Nuts - 8 

Cumin seeds - 1 tsp

Curry Leaves - a sprig

Ginger - small piece

Hing - Little

Ghee, Salt, Water - As reqd

Method:

• Dry roast dal and transfer to a bowl.
• To the same pan add in ghee.
• Add in cumin seeds, cashew nuts, curry leaves and pepper corns.
• Add in ginger pieces and saute.
• Add this to dal.
• Add in hing and rava and mix it.
• Add in 2 1/2 cups of water.
• Pressure cook this for 3 whistles in medium flame.
• Add a tbsp of milk to retain the consistency.
• Serve hot with chutney.

MutliLayer Icecream Cake

 

Ingredients:

Cake 

Whipped Cream - 250 ml

Pistachios - 4 tbsp (chopped)

For Rabadi:

Milk - 250 ml

Sugar - 2 tbsp

Condensed Milk - 2 tbsp

Saffron strands - 8

Elaichi powder - a pinch

Method:

• I baked the cake in 7 inch square pan.
• I used hot milk sponge cake recipe.
• Added elaichi powder and saffrong strands to batter.
• Let the cake cool.
• Cut layers and then again I slit to get 3 layers.
• Boil milk in pan.
• Add in other ingredients under "for rabadi".
• Cook in low flame till it thickens.
• The final rabadi weighed  around 82 g (app).
• Now in a bowl add in whipped cream and whip till stiff peaks.
• Add in rabadi and whisk for min.
• Then mix gently with spatula.
• Place a butter paper and place a layer.
• Top it with rabadi cream.
• Then repeat the same with next two layers.
• Top with pistachios on top layers.
• Refrigerate overnight.
• Dip the knife in warm water to slice the cake.

Mattar Paneer Gravy #2

 

Ingredients:

Panner - 125 g

Green Peas - 2-3 tbsp

Green Chilly - 1 Or Kashmiri Chilly powder - 1/4 tsp

Ginger - small piece (fine chop)

Onion - 1 (fine grate)

Ginger garlic paste - 1/2 tbsp

Tomato - 2 (puree)

Turmeric powder - 1/4 tsp

Kashmiri Chilly powder - 3/4 tsp

Coriander powder - 1 1/2 tsp

Cumin powder - 1/2 tsp

Besan flour - 3/4 tbsp

Kasoori Methi - Little (crush)

Garama Masala - 1/2 tsp

Coriander Leaves - Little (fine chop)

Salt, Oil, Butter - As reqd

Method:

• Heat little butter and oil in pan.
• Cook in low flame.
• Add in green chilly (or chilly powder) and ginger pieces.
• Saute this.
• Add in paneer cubes and toss till it turns brown in color in all sides.
• Transfer to plate.
• Now heat oil in pan and add in onion and saute.
• Add in ginger garlic paste and saute for a while.
• Add in tomato puree and mix well.
• Add in besan flour and mix it.
• Add in turmeric powder, cumin powder, chilly powder and coriander powder.
• Add in salt and mix well.
• Cook in low flame till oil oozes out.
• Now add in peas and mix well.
• Add little water and cover and cook in medium flame for 8 mins.
• Now add tossed paneer and mix well.
• Cook for 2 mins.
• Add in crushed methis leaves and garam masala and mix it.
• Let it boil for a min.
• Now garnish with coriander leaves and serve.
• Goes good with chapathi or poori.

TomatoCoriander Chutney #1

 

Ingredients:

Onion - 1 

Tomato - 2

Garlic - 6

Dry Red Chilly - 4 + 1

Coriander seeds - 1 tbsp

White Sesame Seeds - 1 tbsp

Coriander Leaves - Small bunch

Curry Leaves - two sprigs

Tamrind - small piece

Turmeric powder - a pinch

Mustard seeds - 1/2 tsp + 1 /4 tsp

Urad dal - 3/4 tsp

Channa dal - 3/4 tsp

Salt, Oil, Water - As reqd

Method:

• Heat a pan and add in coriander seeds.
• Saute this in low flame for a min.
• Add in sesame seeds and saute till it pops.
• Transfer this to plate.
• Add to this to blender and use pulse option and blend it.
• Blend this to fine powder.
• Heat oil in pan and add in mustard seeds (1/2 tsp).
• Add in urad dal and channa dal.
• Saute in low flame.
• Add in 4 dry red chilly, onion and garlic.
• Saute this.
• Add in tomato, coriander leaves and curry leaves.
• Add in turmeric powder, tamrind and salt and mix well.
• Add in little water and cook in low flame.
• Add in blended powder and mix it.
• Cook for 3-4 mins.
• Let it cool and blend to fine paste.
• Heat little oil in pan add mustard seeds and red chilly.
• Add in curry leaves.
• Add this to chutney.
• Goes good with idli/dosa.