Mango Icecream

Ingredients:

Mango Puree - 230 g
Whipped Cream - 175 g
Condensed Milk - 70 g + 1 tbsp

Method:

• Wash and peel mango skin.
• Scoop out the mango pulp and add to blender.
• Blend this without adding water.
• Transfer this to bowl.
• Take 2-3 tbsp of puree and set aside.
• Add in condensed milk and mix well.
• In other bowl add in whipped cream.
• Whisk this till you get stiff peaks.
• Slowly fold in mango condensed milk puree.
• Add in chopped mango pieces (optional) and fold gently.
• Now pour this freezer safe bowl.
• Spoon in the mango puree.
• Use a toothpick and make swirls.
• Cling wrap, such that surface touches the cream.
• Freeze for min 6 hours or overnight.
• Scoop and enjoy.

Note:

• I used 2 banganapalli mango.
• Also I took the icecream after 4 hours.
• Added it to blender, blended it using pulse mode.
• This gives a creamy texture.
• And this step is optional.

Bun Dosa

Using Aapa Kadai

Using Dosa Tawa

Ingredients:

Raw Rice  - 250 g or 2 cup
Poha -  1 cup
Grated Coconut - 1 cup
Fenugreek seeds - 1/2 tsp
Salt, Water - As reqd

Temper:

Mustard seeds - 1 tsp
Urad dal - 1 tsp
Green Chilly - 2
Curry Leaves - a sprig (fine chop)

Method:

• In a bowl add in rice and water.
• Add in fenugreek seeds and set this aside for 4 hours.
• Wash poha and soak in water for 10 mins.
• In a blender squeeze and add poha.
• Add in grated coconut and app 3/4 cups of water.
• Blend it to fine paste.
• Transfer this to bowl.
• Now strain and add rice and fenugreek seeds.
• Add water little by little and blend it to smooth batter.
• Transfer this to the same bowl that has poha batter.
• Add in required salt and mix  well.
• Set this aside for 8 hours or overnight to ferment.
• Next day mix the fermented batter well.
• Heat little oil in pan.
• Add in mustard seeds, urad dal and curry leaves.
• Fine chop chilly and crush it and add.
• Saute this in low flame and add to batter and mix well.
• If needed add a pinch of baking soda.
• Heat a aapa kadai.
• Grease it with oil.
• Pour a laddle of batter.
• Cover and cook in low flame.
• Flip and cook.
• Serve hot with chutney or sambar.
• Yields 18-20 dosa.

Note:

• I made the batter using grinder.
• Also you can make dosa in regular dosa tawa too.

Vegetable bonda

 

Ingredients:

Onion - 1 (fine chop)
Potato - 2
Carrot - 1
Beetroot - 1/2
Green Peas - 2 tbsp
Fennel powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Red Chilly powder - 1/4 tsp
Garam Masala - 1/8 tsp
Ginger garlic paste - 1 tsp
Hing - a pinch
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Coriander Leaves - Little (fine chop)
Curry Leaf - a sprig (fine chop)
Lime juice - 2 drops
Salt, Oil - As reqd

Batter:

Besan flour - 1/2 cup
Rice flour - 3 tbsp
Turmeric powder - 1/8 tsp
Red Chilly powder - 1/8 tsp
Salt - As reqd
Water - 1/2 cup or As reqd

Method:

• In a bowl add in vegetables and little water.
• Pressure cook and set this aside.
• Strain the water completely and mash them.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in fine chopped curry leaves and then onion.
• Add in ginger garlic paste and saute well.
• Cook in low flame.
• Add in spice powders and salt and mix well.
• Add in mashed veggies and mix well.
• Cook in low flame for 2 mins.
• Turn off range and add in lime juice.
• Garnish with coriander leaves and transfer to plate.
• In other bowl add in items under "batter".
• Add water little by little and mix gradually.
• Make a semi thick batter.
• Now make veggie balls.
• Heat oil in pan.
• Dip the balls in batter and fry them in oil.
• Cook in medium flame.
• Serve hot with chutney or sambar.
• Yields 12 bondas.

Dalgona Coffee Muffins

Ingredients:

All purpose flour - 150 g
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Curd - 62 g
Powdered Sugar - 65 g
Milk - 60 ml + 3 tbsp
Vanilla Esc - 1 tsp
Oil - 60 ml
Instant Coffee Powder - 1 1/2 tsp
Warm Water - 1 tsp

Method:

• In a bowl mix flour, baking soda and baking powder.
• Mix this and set aside.
• In other bowl add in curd and sugar.
• Whisk this well.
• Add in oil and milk (60 ml) and esc and whisk well.
• Add in dry ingredients and mix well.
• The batter will be thick.
• Add in 3 tbsp of milk and fold well.
• In a bowl add in instant coffee powder and water.
• Mix this and set aside.
• Line the muffin case with liners.
• Fill 2/3 rd of batter or like 1 1/4 tbsp in each case.
• Dap it.
• To the remaining batter add in coffee mix and mix well.
• Top this batter to the previous one like 3/4 tbsp in each case.
• Bake this in preheated oven (OTG) at 170°C for 18-20 mins.
• Yields 8 muffins.
• Each weighed 53 g app.

Kalyana Veetu Style Lunch Sambar

 

                                        

Ingredients:

Thoor dal - 1 1/4 cup

Moong dal  - 1/4 cup

Big Onion - 1 (thin slice)

Small Onion - 18-20

Green chilly - 1

Garlic - 6 (without skin, crushed)

Tomato - 3 (fine chop)

Carrot - 1 

Beans - 4 

Drumstick - 7-8 pieces

Brinjal - 2 

Tamrind - Lemon size (soak in 1/4 cup water)

Turmeric powder - 1/2 tsp + 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 1 1/2 tsp

Hing  - a pinch

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Dry Red chilly - 2

Ghee - 1 tbsp

Jaggery - small piece

Curry Leaves  - a sprig

Coriander Leaves - Little (fine chop)

Salt, oil, Water - As reqd

Paste:

Channa dal - 2 tbsp

Thoor dal  - 1/2 tbsp

Coriander seeds - 2 tbsp

Garlic - 8 (with skin)

Fenugreek seeds - 1/4 tsp

Dry Red Chilly - 4

Curry Leaves - a sprig

Cumin seeds - 1/4 tsp

Coconut - 2 tbsp (grated)

Method:

• In a bowl add in dal and water.
• Add in turmeric powder (1/2 tsp) and hing.
• Pressure cook for 6 whistles.
• Once done, mash this and set aside.
• Also I added veggies other brinjal in a bowl.
• Added very little water and pressure cooked for 2 whisltes.
• You can skip this step and let it cook while making gravy.
• Heat a pan.
• Add in items under "paste" one by one except coconut.
• Dry roast in low flame.
• App for 2-3 mins, then add coconut and saute.
• Transfer to plate and let it cool.
• Add little water and blend it fine paste.
• Heat oil in pan and add mustard seeds and cumin seeds.
• Add in small onion (either full or slit to half) and saute for while.
• Add in big onion (thin slice and then cut into half) and green chilly.
• Add in dry red chilly and curry leaves and saute.
• Cook in low flame.
• Add in garlic and saute.
• Once onions are partially cooked, add in tomatoes and mix well.
• Saute this in medium flame.
• Add in turmeric powder, chilly powder and coriander powder.
• Saute this and add little water and mix well.
• Add in required salt and then veggies.
• Saute this by adding little water.
• Cover and cook in low flame for 3-4 mins.
• Add in blended paste and mix well and cook in medium flame.
• Add very little water and cover and cook for 5-6 mins.
• It will be like a thick gravy.
• Add in strained tamrind water.
• Add in mashed dal and mix well.
• Cook for 2-3 mins.
• Add in little jaggery and mix well.
• Add ghee and garnish with coriander leaves.
• Goes good with rice.

Brinjal Gravy - For Briyani #3

 

Ingredients:

Brinjal - 250 g

Black pepper corns - 1 tbsp

White Sesame seeds powder - 1 tbsp

Groundnut powder - 1 1/4 tbsp

Ginger garlic paste - 3/4 tbsp

Tamrind - lemon size

Onion - 1 

Green Chilly - 2

Turmeric powder - a pinch

Chilly powder - 3/4 tbsp

Coriander Leaves - Little (fine chop0

Curry Leaves - Little (fine chop)

Salt, Oil - As reqd

Method:

• Dry roast white sesame seeds and transfer to plate.
• Blend this using pulse mode option and set aside.
• Dry roast groundnut and blend it to fine powder.
• Heat oil in pan and add in pepper corns.
• Add in fine chopped onion, curry leaves and green chilly.
• Saute for a min.
• Make 4 slits one end of brinjal.
• Add in brinjals and mix well.
• Add in little salt and mix well.
• Saute in low flame for 3-4 mins (will tuen mild brown).
• Add in ginger garlic paste and mix well.
• Saute for 2 mins.
• Add in turmeric powder and chilly powder.
• Add in little water and mix well.
• Cover and cook for 2 mins.
• or till masala is cooked well.
• Add in thick tamrind pulp and water and mix well.
• Cook till raw smell goes off.
• Now add in sesame powder and groundnut powder.
• Mix well.
• Cover and cook in low flame for 4-5 mins.
• Goes good with briyani.

Rava Uttapam

 

Ingredients:

Rava - 125 g
Curd - 1/2 cup 
Water - 1/2 cup
Salt - As reqd
Onion - 1 (fine chop)
Carrot - 1 (grated)
Capsicum - 4 tbsp (fine chop)
Ginger - small piece (fine chop)
Coriander Leaves - Little (fine chop)
Curry Leaves - a sprig (Fine chop)
Idly Podi - 1/4 cup
Oil - As reqd

Method:

• In a bowl add in rava and curd and mix well.
• Then add in salt and mix well.
• Add water little by little and mix well.
• Set this aside for 20 mins.
• In a bowl add in onion. capsicum, carrot and curry leaves.
• Add in coriander leaves, salt and fine chopped ginger.
• Heat a tawa.
• Pour a laddle of batter and make uttapam.
• Sprinkle idly podi.
• And top it with filling and press gently.
• Drizzle oil.
• Flip and cook both sides.
• Serve hot with chutney and sambar.
• Yields 6-7 uttapams.

Stuffed Rava Idly

 

Ingredients:

Rava - 125 g
Curd - 125 g
Water - 125 ml or as needed
Baking soda - a pinch
Onion - 1 (fine chop)
Potato - 2 (boil & mash)
Red Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Coriander leaves - little (fine chop)
Curry Leaves - a sprig (fine chop)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Salt, Oil - As reqd

Final Temper:

Red Chilly powder - 1/4 tsp
Idly podi - 1 tsp
Turmeric powder - 1/4 tsp
Curry Leaves - a sprig(fine chop)

Method:

• In a bowl add rava and curd and mix well.
• Add 1/2 quantity water and mix well.
• Let it sit for 3 mins.
• Then add water and make a batter (idli batter consistency).
• Don't  add water all at once, I used app 100 ml only.
• Now set this aside for 10 mins.
• Heat little oil in pan.
•  Add in mustard seeds and cumin seeds.
• Add in curry leaves and onion and saute.
• Cook in medium flame.
• Add in ginger garlic paste and saute.
• Add in spice powders and salt and mix well.
• Add in boiled and mashed potatoes and mix well.
• Garnish with coriander leaves and transfer to plate.
• Now take the batter and water if batter is too thick.
• Add in required salt and baking soda a pinch and mix well.
• Grease the tumbler with oil.
• Pour a laddle of batter and shape the sutffing and place in it.
• Cover with batter, refer pic.
• Repeat the same for remaining batter.
• Now place it in idly plate and steam for 12-15 mins.
• Once done, set aside for 5 mins.
• Run a knife around the edges and invert and demoul it.
• Serve it as such.
• Or heat oil in pan and add items under "final temper".
• Cook in low flame.
• Add in steamed idlis and toss it for a min.
• Serve hot with chutney and sambar.
• Yields 4 idli's.

Bread Baji

Ingredients:

Bread Slice - 4
Besan flour - 1/2 cup
Rice flour - 1/4 cup
Red Chilly powder - 1/2 tsp
Hing - Little 
Baking soda - a pinch
Salt, Water, Oil - As reqd

Method:

• Cut the edges of bread slices.
• Then slice them to the desired shape you want.
• In a bowl add besan flour, rice flour, chilly powder and hing.
• Add in salt and baking soda and mix well
• Add water little by little and make a semi-thick batter.
• Dip the bread slices in batter and fry them in oil.
• Serve hot.

Potato Onion Baji

Ingredients:

Potato  - 2 (grate)
Onion - 1 
Chilly - 1 (fine chop)
Ginger - small piece (fine chop)
Curry Leaves - a sprig (fine chop)
Coriander Leaves - Little (fine chop)
Turmeric powder - 1/4 tsp
Red Chilly powder - 3/4 tsp
Garam Masala - 1/2 tsp
Cumin powder - 1/2 tsp
Hing - a pinch
Besan flour - 2 tbsp
Salt, Oil - As reqd

Method:

• In a bowl grate potato and set aside.
• Cut onions as thin slices and then cut it into half and add to another bowl.
• Add little salt and mix well.
• Set these aside till you get ready with other stuff.
• In other bowl add in fine chopped chilly, ginger, curry leaves and coriander leaves.
• Squeeze the potato and add to bowl.
• Same way squeeze onion and add to bowl.
• Add in spice powders and salt (we already added little salt to onion) acc.
• Mix them well.
• Add in besan flour and mix well.
• If it is wet add little flour and mix well.
• Make vada shapes and set aside.
• Heat oil in pan and fry the bhaji's.
• Serve hot with coconut chutney.
• Yields 10-12 baji's.

Tender Coconut Icecream

Ingredients:

Whipped Cream - 240 ml
Coconut flesh / Vazhukai - 1/2 cup or from 2 coconut (app 65 g)
Tender Coconut water - 140 ml (app)
Condensed Milk - 1/2 cup or
Coconut pieces - 1 tbsp (fine chop)

Method:

• In a blender add in coconut flesh, condensed milk and 1/4 cup of coconut water.
• Blend this and set aside.
• In other bowl add in whipped cream and whip till you get stiff peaks.
• Add in blended stuff and whip it.
• Add in remaining tender coconut water and whip for a min.
• Transfer this to freezer safe bowl and top it with coconut pieces.
• Freeze for min 6 hours or overnight.
• Scoop and enjoy.

Note:

• You can do the same using fresh cream.
• In that case first whip cream for few seconds and transfer to bowl.
• Then while blending coconut flesh add in sugar.

 

Vanilla Ice-cream

Ingredients:

Fresh Cream - 240 ml
Condensed Milk - 120 ml
Vanilla Esc - 1/2 tsp

Method:

• In  a bowl add in fresh cream and whisk for few seconds.
• Add in condensed milk and whisk it for few seconds.
• Add in esc and mix well.
• Pour this in freezer safe bowl.
• Freeze for 6 hrs or overnight.
• Scoop and add toppings of your choice.

Idly bonda/ Instant bonda

Ingredients:

Idly batter - 250 g
Rice flour - 50 - 75 g
Onion - 1 (fine chop)
Green chilly - 2 (fine chop)
Ginger - small piece (fine chop)
Black pepper corns - 1 tsp
Cumin seeds - 1 tsp
Hing  - a pinch
Curry Leaves - a sprig (fine chop)
Coriander Leaves - Little (fine chop)
Salt, Oil - As reqd

Method:

• In a bowl add in idly batter, onion, green chilly.
• Add in ginger, crushed pepper corns and cumin seeds.
• Add in salt, hing, curry leaves, coriander leaves and mix well.
• Add in rice flour and mix well.
• If batter is thin, you will need 75 g of rice flour else 50 g will do.
• Heat oil in pan and drop the shaped bondas.
• Serve hot wit chutney and sambar.
• Yields  18-20 bondas,

CocoMint / Coconut Mint Chutney #2

Ingredients:

Coconut - 1/2 cup
Garlic - 1
Ginger - small piece
Green Chilly - 3
Mint leaves - 20 - 25 leaves
Roasted gram - 100 g
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry Red Chilly - 2 (deseed)
Curry Leaves - A sprig
Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add in green chilly.
• Saute this in medium flame.
• Once the color changes a bit, add in garlic, ginger.
• Add in coconut and saute for a min.
• Add in mint leaves and saute for a min.
• Let it cool and add to blender.
• Add in salt, roasted gram.
• Blend this to fine consistency, by adding required water.
• Now heat oil in pan and add in urad dal.
• Add in mustard seeds, cumin seeds, dry red chilly and curry leaves.
• Add this to chutney.
• Goes good with idly/dosa.

Khaja/ Surul Sweet

Ingredients:

Maida - 125 g
Salt - a pinch
Ghee - 2 tbsp
Sugar - 200 g
Water - 3/4 cup
Lime juice - few drops / 1/4 tsp
Ealichi powder - 1/4 tsp
Oil - As reqd

Method:

• In a bowl add maida and salt.
• Mix it well.
• Add in ghee and little water (app 1/4 cup) and make a soft dough.
• Set this aside for 30 mins.
• Now in other bowl add in sugar and water and cook in medium flame.
• Cook till you get single string consistency.
• Turn off range, add in lime juice and elachi powder and set this aside.

Method 1:

• Now take the dough and divide it into four portions.
• Roll out each dough in circle form.
• Now take a rolled out dough and apply ghee.
• Drizzle little flour and place the second rolled out dough.
• Repeat the same twice.
• Now to the top layer dust with flour and roll out thin.
• Apply ghee and drizzle flour.
• Roll it tight and apply little water and seal the edges.
• Use a knife and 1 inch strips.
• Press with a finger to give it a height.
• Fry them in oil in medium flame.
• Once fried add to syrup.
• Let it be in syrup till next batch cooks.
• Yields 10-15 pieces.

Method 2:

• Take the dough and roll out.
• Cut out the corners such that you get a rectanlge.
• Now start rolling it tight.
• Every time you roll drizzle flour and roll.
• Once done seal the edges and cut it into 1 inch stips.
• Gently roll the strips.
• Fry them and soak in syrup.
• Let it soak till next batch is done.

CreamCheese Icecream / Red Velvette Icecream

Ingredients:

Cream cheese - 55 g
Condensed milk - 3 tbsp
Whipping cream - 125 ml (app)
Vanilla esc - 1/2 tsp
Strawberry Sacue - 1/2 tbsp
Red Food Color - a drop
Chocochips - 2 tbsp (optional)

Method:

• In a bowl add in cream cheese and condensed milk.
• Whisk this for a min.
• Add in whipping cream and whisk for 3-4 mins.
• Like whisk till you get soft peaks.
• Add in esc and fold gently.
• Divide it in two bowls.
• In one bowl add in strawberry sauce and food color and fold gently.
• Now in a freezer safe bowl add dollops of each alternatively.
• Make a swirl pattern.
• You can add in chocochips before adding to bowl.
• Now close it with lid and freeze for 6 hours or overnight.
• Scoop and enjoy.

Note:

• I skipped adding color and used strawberry sauce instead.
• If you want red color you can skip sauce and add red color.
• You can use homemade creamcheese too.

Tiffin Sambar #9

Ingredients:

Moong dal - 1 1/4 cup
Onion - 1
Small onion - 5
Tomato - 3
Green Chilly - 4
Turmeric powder - 1/4 tsp
Red Chilly powder - 1/2 tsp
Fennel powder - 1/2 tsp
Hing - a pinch
Mustard seeds - 1 tsp
Dry Red Chilly - 2 (deseed)
Curry Leaves - a sprig
Salt, Oil, Water - As reqd

Method:

• In a pressure cooker, add in dal.
• Add in roughly chopped onions, tomato, green chilly.
• Add in turmeric powder, red chilly powder and hing.
• Add in salt and water (app 600 ml ) and cover it.
• Pressure cook for 7-8 whistles.
• Once done, mash it well and transfer it to bowl.
• Heat oil in pan, add mustard seeds, dry red chilly and curry leaves.
• Add this to sambar.
• Goes good with idly/dosa.

Carrot Kola

Ingredients:

Carrot - 150 g
Roasted Gram - 100 g
Onion - 1
Garlic - 2
Garam Masala - 1/2 tsp
Chilly powder - 1/2 tsp
Fennel powder - 1/4 tsp
Cashews - 6 (broken)
Curry Leaves - a sprig (fine chop)
Coriander Leaves - Little (fine chop)
Salt, Oil, Water - As reqd

Method:

• In a blender add roasted gram and blend it to fine powder.
• Set this aside.
• Now add onion, garlic and blend it and transfer it to bowl.

1. To the same blender add diced carrot and blend it.

• Add in a tbsp of water and blend it to a paste.
• Transfer this to bowl.
• Add in onion garlic paste, spice powders.
• Add in salt, curry leaves and coriander leaves, broken cashews.
• Mix it and add roasted gram powder and mix well.
• Make small balls and set aside.
• Heat oil in pan, fry these balls in medium flame.
• Serve hot with sauce.
• Yields 15 balls.

Carrot Laddoo

Ingredients:

Carrot - 250 g
Sugar - 100 g
Milk - 62.5 ml
Milk powder - 84 g
Desiccated coconut - 2 tbsp
Elaichi powder - 1/4 tsp
Cashews - 5 (fine chop)
Pistachios - 5 (fine chop)
Badam - 5 (fine chop)
Ghee - 1 tbsp

Method:

• Peel the skin and grate the carrots and set aside.
• In a pan add the grated carrots, ghee.
• Cook in low flame for 2 mins.
• Add in sugar, milk, elaichi powder and mix well.
• Cook for app 10-15 mins, till the water evaporates and mixture is dry.
• Add in chopped nuts, milk powder and mix well.
• Add in desicated coconut and mix it.
• Turn off range and let it cool for 5 mins.
• Shape it like balls and serve.
• Or roll the shaped ladoo in desiccated coconut for extra taste and serve.
• Yields 12-15 laddoos.