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.

Orange Cake #2 - Sponge Cake

Ingredients:

All purpose flour - 35 g
Wheat flour - 30 g
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Sugar - 66.5 g
Egg  whites - 1 1/2 
Egg yolk - 1 1/2 
Oil - 30 ml + Little more
Orange juice - 30 ml
Orange esc - a drop

Method:

• Separate egg white in bowl and weigh it.
• Now measure of another egg's white and add to bowl.
• In similar way measure and add egg yolks in other bowl.
• Set this aside.
• In a bowl add flour, baking powder and baking soda and set aside.
• Now take egg whites and whisk for a min.
• Then add in sugar and whisk till you get stiff peaks.
• Add in oil and whisk in low speed.
• Then add yolks and whisk well.
• Add in dry ingredients and fold gently, by cut and fold method.
• Add in orange juice and esc and fold gently.
• Grease a 5 inch pan and dust with flour.
• Pour the batter and dap it.
• Bake this in a preheated oven at 180 for 25-28 mins.
• Cake weighed 133 g app.

Note:

I divided the batter and baked loaf that weighed 88 g.

Apple Honey Cake

 

Ingredients:

All purpose flour - 70 g

Wheat flour - 70 g

Baking powder - 3/4 tsp

Nutmeg powder - 1/2 tsp

Brown sugar - 100 g

Honey - 1/4 cup

Grated apple - 100 g

Lemon juice - 3/4 tbsp

Method:

• In a bowl add in flour, baking powder and nutmeg powder.
• Mix it.
• Add in eggs in a bowl and whisk for 2 mins.
• Add in sugar and whisk continuously.
• Add in oil and honey and whisk it.
• Peel the skin and remove seeds.
• Grate apple and add lime juice and set aside.
• Gently add dry ingredients and apple mix to wet ingredients.
• Fold gently.
• If batter is too thick add a tbsp of water.
• Pour batter in greased and dusted pan.
• I used two 5 inch pans.
• Pour batter and dap it.
• Bake this in a preheated oven at 140 for 40-45 mins.
• Cake weighed 325 g (app).
• Can be served as such.
• Or can pour sugar glaze on top before serving.

Karuvaepilai Idiyappam/Curry Leaves Idiyappam

 

Ingredients:

Idiyappam

Curry Leaves podi - 2-3 tbsp

Dry red chilly - 1

Curry Leaves - a sprig

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Oil, Salt - As reqd

Method:

• Heat oil in pan.
• Add in mustard seeds, cumin seeds and urad dal.
• Deseed and add dry red chilly.
• Add in curry leaves.
• Crumble and idiyappam.
• Add in podi and mix well.
• Cook in low flame for 2 mins.
• Serve hot.

Tomato Kurma #2

 

Ingredients:

Onion - 1 1/2 (fine chop)

Ginger garlic paste - 1 tsp

Turmeric powder - 1/8 tsp

Kashmiri Chilly powder - 1/2 tsp

Coriander powder - 3/4 tsp

Garam Masala - 1/8 tsp

Curry Leaves - a sprig

Coriander Leaves - Little (fine chop)

Water, Oil, Salt - As reqd

To Grind:

Coconut - 1/2 cup

Tomato - 2 1/2 

Green chilly - 2-3

Poppy seeds - 1/2 tsp

Cashew - 6

Fennel seeds - 1/2 tsp

Cloves - 2

Cinnamon Stick - small piece

Method:

• In a blender add items under "to grind".
• Add water and blend it to fine paste and set aside.
• Heat oil in pan.
• Add in onion and saute in medium flame.
• Once it turns to mild brown in color.
• Add in ginger garlic paste and saute.
• Add in tomatoes and cook till it turns mushy.
• Add in spice powders and salt and mix well.
• Add little water and cook in medium flame.
• Add in blended paste and mix well.
• Let it boil for 2-3 mins.
• Garnish with coriander leaves.
• Goes good with idly/dosa.

Note:

You can add fine chopped tomatoes rather than grinding too.

Muttai Kari Dosai/Egg Kari Dosai/Egg Masala Dosai

 

Ingredients:

Dosa batter - As reqd

Egg - 4

Onion - 2 (fine chop)

Tomato - 1 (fine chop)

Ginger garlic paste - 1 tsp

Curry Leaves - a sprig (fine chop)

Turmeric powder - 1/8 tsp

Kashmiri Chilly powder - 1/2 tsp

Coriander powder - 3/4 tsp

Garam Masala - 1/2 tsp

Pepper powder - 1/2 tsp

Salt, Oil - As reqd

Method:

• Heat oil in pan and add onions and saute.
• Add in ginger garlic paste and saute for a while.
• Cook in medium flame.
• Add in toamtoes and cook till it turns mushy.
• Add in spice powder and salt and mix well.
• Cook well in low flame.
• Add in beaten eggs and mix well.
• The crumble should be coated well with masala.
• Transfer to plate and set aside.
• Now heat a dosa tawa.
• Drizzle oil.
• Pour a laddle of batter and spread thick.
• After few seconds spread the masala and gently press.
• Drizzle oil, cover and cook.

Serve hot.