Bundt Cake with Strawberry compote

Ingredients:

Pound cake

Strawberry Compote :

• Strawberry - 100 g
• Water - 1/2 tbsp
• Corn flour - 1/2 tsp
• Lemon juice - 1 tsp
• Sugar - 1 1/2 tbsp

Method:

• In a pan add in washed and chopped strawberries.
• Add in sugar, lime juice.
• Mix corn flour with water and add it to pan.
• Cook this is in medium flame till it thickens.
• Set this aside to cool.
• I baked cake in two bunt pans.
• Like filled laf batter and then added compote in the middle.
• Then topped with remaining batter.
• Once baked glazed the cake with vanilla glaze.

Strawberry Compote/Filling

 

Ingredients:

Strawberry - 450 g
White sugar - 100 g
Corn flour - 2 tbsp
Lemon juice - 1 tbsp
Water - 240 ml
Salt -  a pinch

Method:

• In a pan add in washed and cut strawberries.
• Add in 120 ml of water(half qty)
• Add in sugar, salt and lime juice.
• Now transfer this stove top and cook in medium flame.
• Swirl the pan carefully.
• Continue to cook for a min.
• Then use a masher and mash the strawberries.
• To the remaining water add in corn flour and mix well.
• Add this to pan and stir well.
• Cook till it thickens and turns glossy.
• Let it cool and then transfer to airtight container.
• Can use as toppings and fillings.

Big Onion Chutney

Ingredients:
Big onion -  4
Garlic - 10
Ginger - small piece
Curry Leaves - 2 sprigs
Dry Red Chilly - 10 + 3
Tamrind - small piece
Channa dal - 1 1/2 tbsp
Urad dal - 2 tbsp
Mustard seeds - 1 tsp
Hing - a pinch
Salt, Water - As reqd

Method:

• Heat oil in pan add in oil.
• Add in channa dal and urad dal.
• Saute in low flame.
• Add in a sprig of curry leaves and 1o chillies.
• Saute for a while and transfer to plate.
• Add in little oil.
• Add in onions, garlic and ginger and saute in low flame.
• Add in tamrind piece, salt and hing and mix well.
• Transfer to plate.
• Let it cool.
• Blend everything to a fine paste.
• Add little water while blending.
• Now heat oil in pan and add mustard seeds.
• Break and deseed 3 chillies and add.
• Add in curry leaves and add this to blended chutney.
• Goes good with idly/dosa/paniyaaram.

Bread Masala Pav

 

Ingredients:
Bread - 5
Onion - 1 (medium size, fine chop)
Tomato - 2 (fine chop)
Green Capsicum - 1/2 (fine chop)
Carrot - 1 (small, fine chop)
Garlic - 2 (fine chop)
Paav Bhaji masala - 2 tsp
Tomato sauce - 1 1/2 tbsp
Salt, Butter - As reqd

Method:

• Take the bread slices and cut the edges.
• Cut it into small squares.
• Heat butter in pan and add in onion and garlic and saute.
• Cook in medium flame.
• Add in onion and saute for a while.
• Add in capsicum and carrots and saute for a while.
• Add in tomato and cook till it is mushy.
• Add in paav masala, salt and tomato sauce.
• Mix well.
• Add in bread pieces and toss well.
• Each piece should be coated with masala.
• Garnish with coriander leaves and serve hot.

CarrotGinger Soup

Ingredients:

Carrot - 175 g
Ginger - 4 g (chopped)
Onion - 30 g
Water - 1 cup + As reqd
Black pepper powder - 1/8 tsp
Black pepper corns - 4-5 (crush)
Coriander Leaves - 1 tbsp (fine chop)
Salt, Oil - As reqd

Method:

• Cut the carrot to roundels and set aside.
• Heat oil in pan and add in onion and saute.
• Add in ginger and saute for a while.
• Add in carrots and saute for a while.
• Transfer this to bowl and add in water.
• Pressure cook for 3 whistles.
• Strain the water and set aside.
• Blend the strained carrot, ginger and onion to fine paste.
• Now heat oil in pan, add in blended paste and a cup of water.
• Add in required salt and pepper powder and mix well.
• Cook in low flame till you get desired consistency.
• Crush and add pepper corns for extra flavour.
• Garnish with coriander leaves and serve hot.

Vazhaipoo/ Banana flower Sambar/Pappu

Ingredietns:

Banana flower - 1 medium size
Thoor dal - 1 cup
Onion - 1 (fine shop)
Tomato - 1 (fine chop)
Tamrind - small size (soak in water)
Turmeric powder - 1/4 tsp
Sambar thool - 1 1/2 tbsp
Hing - a pinch
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Dry red chilly - 1 (break & deseed)
Curry Leaves - a sprig
Salt, Oil, Water - As reqd

Method:

• In a bowl add in dal, water and turmeric powder and hing.
• Pressure cook till dal is done.
• Mash this and set aside.
• Clean the banana flower, remove the bulbs.
• Add little water to pan and add in fine chopped banana flower.
• Add a srop of lime to retain the color.
• Strain this and set aside once it is cooked.
• Now to the same pan add in oil, mustard seeds.
• Add in cumin seeds and curry leaves.
• Add in dry red chilly and saute.
• Add in fine chopped onion and saute for a while.
• Cook in medium flame.
• Add in fine chopped tomato and saute till it is mushy.
• Add in little tamrind water and let it boil.
• Add in mashed dal, sambar thool and required salt.
• Add in little water and boiled banana flower.
• Cook in low flame for 3-4 mins.
• Serve hot with rice.

Coconut Thuvayal #2

Ingredients:

Coconut - 1/2 cup

Dry Red chilly - 2-3
Urad dal - 1 tbsp
Tamrind - small piece(cherry size)
Ginger - small piece

Curry Leaves - 2 sprigs
Msutard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Dry red Chilly - 1 (break and deseed)

Curry Leaves -  a sprig

Salt, oil, water - As reqd

Method:

• Dry roast red chilly, urad dal.
• Grind all ingredients to a fine paste.
• Heat oil and add tempering items,
• Add it to grinded paste.
• Goes good with rice, idly/dosa.

KajuMasala Gravy

Ingredients:

Cashews - 70 g + 50 g
Poppy seeds - 20 g
Onion - 3 (150 g)
Tomato - 4 (150 g)
Cloves - 4
Cinnamon stick  - small piece
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Kashmiri Chilly powder - 1 tsp
Kasuri methi - 1 tsp
Coriander Leaves - Little (fine chop)
Fresh cream - 3 tbsp
Salt, Oil, Water - As reqd

Method:

• Soak 70 g of cashews and poppy seeds in water for 20 mins.
• Strain water and blend it to fine paste and set aside.
• Now add ghee to pan and roast 50 g of cashews and set aside.
• Add oil to the same pan and add garam spices.
• Add in fine chopped onion and saute for a while.
• Saute till golden brown.
• Add tomato and saute for 2 mins.
• Cook till it is mushy.
• Add in spice powders an salt and mix well.
• Add in app 450 ml water and mix well.
• Cook for 5-6 mins,
• Add in blended paste and cook in medium flame.
• Cook for min 15-20 mins , and keep stirring.
• If it is too thick add water to adjust consistency.
• Add in crushed dried methi leaves.
• Add in fried cashews, chopped coriander leaves.
• Turn off range and add cream and mix gently.
• Transfer to serving bowl.
• I added little oil to pan and added 1/4 tsp of chilly powder.
• Saute for a sec and added to gravy.
• Serve hot.

Semiya Pakoda

Ingredients:

Semiya - 1 cup
Onion - 1 (fine chop)
Curry Leaves - a sprig (fine chop)
Red Chilly powder - 1 tsp
Cumin powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Besan flour - 3 tbsp
Water, Salt, Oil - As reqd

Method:

• Boil water in pan.
• Add semiya to this and cook till it is done.
• Now strain if any water and transfer semiya to bowl.
• To this add onion, curry leaves, spice powders and salt.
• Add in ginger garlic paste and besan flour and mix well.
• You can also add maida or wheat flour too instaed of besan flour.
• Now heat oil in pan and fry these pakodas.
• Serve hot.

Sago Kesari

 

Ingredients:

Sago/Nylon javvarisi - 1 cup 
Jaggery - 3/4 cup
Carrot - 1 (grated)
Water - 1 1/4 cup + 1/4 cup
Cashews - 5-6
Elaichi powder - a pinch
Ghee - 2 tsp

Method:

• Heat a pan, add in ghee and roast cashews and set aside.
• To the same pan add in grated carrot and saute till raw smell goes.
• Now transfer this to plate and set aside.
• Add little ghee in pan.
• To this add in sago and dry roast till it fluffs up, like it should be white.
• Now add water (1 1/4 cup) and let it cook in medium flame.
• Like it should look glossy.
• In other pan add in jaggery and little water(1/4 cup).
• Make jaggery syrup (no consistency required)strain and set aside.
• When sago is cooked, add in sauted carrot, jaggery syrup.
• Add in roasted cashews and mix well.
• Cook in medium flame till all comes together.
• Add in a pinch of elaichi powder and mix well.
• Drizzle a tsp of ghee and turn off the range.
• Serve hot.

ChillyNoodles/Burnt Chilly noodles

 

Ingredients:

Noodles - 1 pack

Onion  - 1 (thin slice)

Green Capsicum - 1 (thin slice)

Carrot - 1 (thin slice)

Cabbage - 1/2 (thin slices)

Garlic - 4 (fine chop)

Soy sauce - 2 tbsp

Red chilly sauce - 1 tbsp

Green Chilly sauce - 1 1/2 tsp

Tomato Sauce - 1 tbsp (opitonal)

Black pepper powder - 1/2 tsp

Vinegar - 2 tsp

Salt, Oil, Water - As reqd

Method:

• Boil water in pan, add in salt and a drop of oil.
• Add in the hakka noodles.
• Once it is almost done, strain and aside.
• To this add little oil and mix with fork.
• Heat oil in pan and add in garlic and saute in low flame.
• Mix the sauces and set aside.
• Now to the pan add in onion and saute for a while.
• Add in carrots and cabbage and saute for a while.
• Add in vinegar, mixed sauces and mix well.
• Add in pepper powder and mix up.
• Now add the boiled hakka noodles and toss it.
• Garnish with spring onion greens (if you have).
• Serve the spicy noodles.

Note:

• If you don't want spicy, adjust spices acc.
• In that case it will not be chilly noodles ;-)
• I used Chings veg hakka noodles.

Orange Buttercream frosting

                                        

Ingredients:

Unsalted butter - 75 g
Sugar - 112.5 g
Vanilla esc - 1/8 tsp
Orange esc - 1/4 tsp
Freshcream - 1 1/4 tsp
Corn flour - Little more than 1/8 tbsp

Method:

• Cream butter for 30 seconds.
• Add sugar in parts and blend.
• Add in cornflour and then fresh cream.
• Add in esc and beat to stiff peak consistency.
• Add in orange color if using.

Note:

• Can add 2 tsp of fresh orange juice to frosting.
• In that case add in either sugar or corn flour to adjust consistency.

Masala Cashews

 

Ingredients:

Broken cashews - 1 cup
Ghee - 3 tbsp
Red Chilly powder - 1/4 tsp
Black pepper powder - 1/4 tsp
Garam Masala - a pinch
Curry Leaves - a sprig
Salt - As reqd

Method:

• Heat ghee in pan and fry cashews and set aside.
• Don't brown them.
• Now to the same pan add in curry leaves and fry.
• Transfer to plate.
• Use tissue paper to remove excess ghee.
• Now in a bowl add in fried cashews.
• Add in spice powders and salt.
• Crush and add fried curry leaves.
• Toss them well.
• Enjoy.

Note:

• To make them more spicier.
• Do as mentioned above, but repeat adding spice powders after an hour again.
• Repeat twice, add and toss and enjoy spicier version.

Chilly Veg Machurian

Ingredients:

Veg balls:

Onion - 1 (fine chop)
Cabbage - 1/4 cup (fine chop)
Carrot - 1 (fine chop)
Beans - 5 (fine chop)
Maida - 3/4 cup
Corn flour - 1/4 cup
Pepper powder - 1/2 tsp

Manchurian:

Onion - 1
Green Capsicum - 1 
Garlic - 3 (fine chop)
Ginger - small piece (fine chop)
Green chilly - 2 (slit & deseed)
Pepper powder - 1/2 tsp
Tomato sauce - 1 1/2 tbsp
Chilly sauce - 1 1/2 tbsp
Kashmiri Chilly powder - 1 1/2 tsp
Soya sauce - 1 tsp
Water - 1/2 cup
Salt - 1/2 tsp
Oil - 1 tsp

Slurry:
Corn flour - 1 tbsp
Water - 1 tbsp

Method:

• In a bowl add in onion, cabbage, carrot and beans.
• Add in salt, pepper powder, maida and corn flour.
• Mix well.
• If it is watery can add extra flour and make a non-sticky dough.
• Make small balls or any shape of your choice and set aside.
• Heat oil in pan and fry them in medium flame.
• Can have this as such, but lets make it spicier.
• Please do adjust the spice as per your taste.
• Heat oil in pan and add in garlic and ginger.
• Saute in low flame.
• If you have spring onions, can add fine chopped white part of it.
• Now add in diced onion and capsicum.
• Add in chillies and saute in medium flame.
• Now add in chilly powder and cook in low flame.
• Add water and mix well.
• Let it boil for a min.
• Add in salt, sauces and mix well.
• Add in slurry and cook in low flame.
• Once you see the change in consistency.
• Add in fried balls and toss well.
• Garnish with spring onion greens or fine chopped coriander leaves.
• Serve the spicy chilly veg with sauce.

Rosemilk Truffles/Rose truffles / Ladoo

 

Ingredients:

Desiccated coconut - 70 g + 2 tbsp

Condensed milk - 45 g

Rose Esc - 1 drop

Rosemilk Esc - few drops

Method:

• In a plate add in 2 tbsp of desiccated coconut and set aside.
• In a bowl add in desiccated coconut, condensed milk.
• Add in esc and mix well with fork.
• Make small balls and roll in desiccated coconut.
• Yields 12 truffles.

Pizza Cutlet

 

Ingredients:

Bread crumbs - 1/2 cup

Corn flakes - 1/2 cup

Potato - 3 (boiled & mashed)

Green Capsicum - 2 tbsp (chop)

Sweet corn - 4 tbsp

Onion - 1 (fine chop)

Italian seasoning - 1 tsp

Chilly flakes - 1 tsp

Pizza sauce - 3 tbsp

Corn flour - 2 tbsp

Slurry:

Maida - 2 tbsp

Corn flour - 2 tbsp

Water - As reqd.

Method:

• In a bowl add in onion, capsicum, corn.
• Add in pizza sauce and mix well and set aside.
• If using cheese, you can add a tbsp of cheese and mix up.
• In other bowl add in boiled and mashed potatoes.
• Add in corn flour, salt and Italian seasoning.
• Add chilly flakes and mix them well to get a non-sticky dough.
• Now in other bowl make slurry.
• In a plate add in bread crumbs and crushed corn flakes.
• Now make balls out of potato dough and place the filling.
• Shape it.
• Dip it in slurry and coat in crumbs.
• Repeat again.
• Heat oil in pan and fry these cutlets.
• Serve hot with sauce.
• 
  

Potato Vadai

 

Ingredients:

Urad dal - 250 g

Potato - 250 g

Green chilly - 3

Ginger - small piece

Curry Leaves - fine chop

Salt, Oil, Water - As reqd

Method:

• Soak dal, chilly and ginger in water for 2 hours.
• Boil and roughly chop the potatoes.
• Set this aside. 
• Strain dal, chilly, ginger and add it to blender.
• Add in required salt.
• Blend it half way and then add in potatoes.
• Blend them to vada consistency.
• Transfer this to bowl.
• Add in fine chopped curry leaves.
• Heat oil in pan and fry the vadas.
• Cook in medium flame.
• Serve hot.
• Yields 10-12 vadais.
• 
  

Sooji balls / Rava Balls

 

Ingredients:

Sooji / Rava - 1 cup

Water - 1 cup

Chilly powder - 1/4 tsp

Chat masala - 1/8 tsp

Salt, Water, Oil - As reqd

Method:

• In a pan, add a cup of water.
• Add in salt and a tsp of oil.
• Let it boil.
• When it boils add in sooji and mix well.
• Keep stirring till it is cooked and comes together.
• Now cover with lid and set aside for 3-4 mins.
• Now make small balls out of it.
• Heat oil in pan and fry these balls and set aside.
• Add the fried balls to a bowl.
• Add in chilly powder and chat masala.
• You can add extra chilly powder, if you want it spicy.
• Add in a pinch of salt and toss well.
• Serve hot with sauce.

Mixed Veg Chapathi/ Paratha

 

Ingredients:

Wheat flour - 2 cups
Carrot - 1 (grated
Coriander leaves - Little (fine chop)
Potato - 2 (boiled & mashed)
Onion - 1 (fine chop)
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Cumin powder - 1/4 tsp
Kasuri methi - 1 tsp (crush and add)
Salt, Oil, Water - As reqd

Method:

• In a bowl and add in flour and salt.
• Mix this well.
• Add in grated carrot, coriander leaves, mashed potato.
• Add in onion, spice powders and kasuri methi.
• Mix well with hands.
• Now add water little by little and make a soft dough.
• Set aside for 10 mins.
• Now make balls out of it.
• Roll it gently.
• Heat a tawa and drizzle oil.
• Place the rolled out dough.
• Flip and cook both sides.
• Serve with onion raita or green kurma.

Green Kurma #2

 

Ingredients:

Onion - 2

Green chilly - 3

Ginger - small piece

Garlic - 5

Coconut - 1/4 cup (grated)

Groundnuts - 50 g

Coriander powder - 1 tbsp

Kashmiri chilly powder - 1/2 tsp

Fennel seeds - 2 tsp

Cumin seeds - 2 tsp

Black pepper corns - 2 tsp

Cinnamon stick - small piece

Cloves - 3

Coriander Leaves - handful

Curry Leaf - a handful

Salt, Water, Oil - As reqd

Method:

• Chop one onion roughly and other onion into thin slices.
• Set this aside.
• Heat a tbsp of oil and add garam spices.
• Add in fennel seeds, cumin seeds, pepper corns.
• Add in green chilly, ginger and garlic and saute.
• Add in roughly chopped onion and mix well.
• Saute for a while and then add in curry leaves and coriander leaves.
• Saute this for 2 more mins.
• Add in grated coconut and groundnut(without skin) and saute.
• Once done, transfer to plate and let it cool.
• Add little water and blend it to fine paste.
• Heat oil in pan and add in a sprig of curry leaves.
• Add in thin sliced onion and saute.
• Add in blended puree and a cup of water.
• Cover and cook in low flame for 7-8 mins.
• Oil will ooze out.
• Now in other pan add in oil and then chilly powder.
• Just keep it on flame for few seconds.
• Add this to gravy.
• Garnish with coriander leaves and serve hot.
• Goes  good with idly/dosa/chapathi.

Egg Noodles/ Egg strip Noodles

 

Ingredients:

Egg -  2

Onion - 1 (thin slice)

Green Capsicum - 1/2 (thin slice)

Ginger - small piece (fine chop)

Garlic - 3 (fine chop)

Coriander leaevs - Fine chop

Black pepper powder - 2 tsp

Turmeric powder - 1/8 tsp

Tomato sauce - 2 tbsp

Pizza sauce - 1/2 tbsp

Salt, Oil - As reqd

Method:

• In a bowl add in eggs and beat well.
• Add in 1 1/2 tsp of pepper powder, turmeric powder and salt.
• Whisk well.
• Heat a pan and drizzle oil.
• Add in beaten egg and make omlette.
• Flip and cook.
• Once done, transfer to plate.
• Roll it tight and cut it to thin strips.
• Now heat oil in pan and add in ginger and garlic.
• Saute in low flame.
• Add in sliced onions and saute.
• Add in capsicum and saute.
• Add in salt, pepper powder and sauce and mix well.
• Cook in medium flame.
• Add in egg strips and toss it.
• Garnish with coriander leaves and serve hot.

Milagu Idiyappam

 

Ingredients:

Idiyappam - As reqd

Black pepper corns - 1 tsp

Cashews - 8 (fine chop)

Curry Leaves - a sprig

Cumin seeds - 1 tsp

Salt, Oil - As reqd

Method:

• Take required idiyappam (here 2 cups) and scramble it.
• Heat oil in pan and roast cashews and set aside.
• To the same add in crushed cumin seeds and pepper corns.
• Add in curry leaves and saute for few seconds.
• Add in scrambled idiyappam and toss it.
• Serve hot.

Nool parotta / String parotta - Kerala Special

 

Ingredients:

Maida - 1 1/8 cup

Salt - 1/2 tsp

Ghee - 1 tsp

Curd - 1 tsp

Egg - 1/2 (beat one egg and use half of it)

Water, Oil - As reqd

Method:

• In a bowl add in maida, salt and mix well.
• Add in ghee and curd and mix well.
• Add in egg and mix well.
• Add little water to make a soft dough.
• Cover with damp cloth and set aside for mins.
• Make balls out of dough.
• Roll each ball thin.
• Cut it into thin strips and gather them.
• Roll it in loose patttern, not too tight.
• Flatten them gently.
• Heat tawa and drizzle oil.
• Add in flatted balls and cook on both side.
• Crush the parottas with both hands.
• This gives the flaky string or nool parotta.

Note:

If you don't want to add in eggs, add in 1 tsp of curd.

Rice flour dosa

 

Ingredients:

Rice flour - 1 cup

Rava - 1/2  cup

Onion - 1 (fine chop)

Curry Leaves - a sprig (fine chop)

Green chilly -  2 (fine chop)

Salt, Water, Oil - As reqd

Method:

• In a bowl add in rice flour, rava and salt and mix well.
• To this add in fine chopped onion, green chilly.
• You can add chilly or crushed pepper.
• Add in churry leaves and app 3 cups of water.
• Mix well.
• Set this aside for 15 mins.
• Then water (if needed) to make a thin batter.
• Heat tawa and pour a laddle of batter.
• Drizzle oil and cook both side.
• Serve hot.
• Yields app 12 dosa.

Note:

You can add in grated carrots too.

Rava / Sooji Pakoda #2

 

Ingredients:

Sooji/Rava - 1 cup

Onion - 2 (thin slice)

Ginger garlic paste - 1 tsp

Green chilly - 1 (deseed, fine chop)

Besan flour - 2 tbsp

Cashewnuts - 8-10 (fine chop)

Curry leaves - a spring (fine chop)

Coriander Leaves - Little (fine chop)

Turmeric powder - 1/4 tsp

Chilly powder - 1/4 tsp

Hing - a pinch

Salt, Oil - As reqd

Method:

• In a bowl add in onion, chilly, curry leaves and coriander leaves.
• Add in cashewnuts, spice powders and salt and mix well.
• Add in rava and ginger garlic paste and mix well.
• Add in little water like 1 tsp and mix it.
• Add in flour and mix well.
• Heat oil in pan and fry the pakodas.
• Serve hot with chutney.

Tomato Onion thokku

 

Ingredients:

Big onion - 2

Tomato - 3

Garlic - 6

Turmeric powder - 1/8 tsp

Red Chilly powder - 1 1/4 tsp

Hing - a pinch

Curry Leaves - a sprig

Corinder leaves - Little (fine chop)

Mustard seeds  - 1 tsp

Urad dal - 1/2 tsp

Dry red chilly - 2 (deseed)

Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add in mustard seeds.
• Add in urad dal and curry leaves.
• Add in fine chopped onion and saute for a while.
• Crush and add garlic and saute in medium flame.
• Add in fine chopped tomatoes and cook till it turns mushy.
• Now add in spice powders, salt and hing and mix well.
• Add in little water and mix well.
• Add in fine chopped coriander leaves and mix well.
• Cook in medium flame till you get thokku consistency.

Leftover Chapati Nachos

 

Ingredients:

Chapati  - 4-5 

Black pepper powder - 1/2 tsp

Chat masala - 1/4 tsp

Salt, Oil - As reqd

Salsa Dip

Method:

• Now take the leftover chapthis.
• Cut it into small triangles and set aside.
• If using fresh chapathis refrigerate for a while and then cut.
• Heat oil in pan and fry these triangles in meidum flame.
• It should turn crisp, but should not brown out.
• Take this in a bowl and add in salt, pepper powder.
• Add in chat masala and toss well.
• Transfer to plate and serve with salsa dip.

Quick Salsa

 

Ingredients:

Onion - 1 (fine chop)

Tomato - 2 (fine chop)

Green Chilly - 1 (deseed, fine chop)

Coriander leaves - Little (fine chop)

White pepper powder - 1/2 tsp

Honey - 1 tsp

Lime juice - 1 tsp

Red Chilly powder - 1/4 tsp

Pasta sacue - 1 tsp

Salt - As reqd

Method:

• In  a bowl add in fine chopped onion, tomato and chilly.
• Add in other ingredients one by one and mix well.
• Enjoy.

Macaroni Crisps

 

Ingredients:

Macaroni - 125 g

Corn flour - 1 1/2 tbsp

Kashmiri chilly powder - 1/2 tsp

Red chilly powder - 1/4 tsp

Chaat masala - 1/4 tsp

Amchur powder - 1/4 tsp

Salt, Water, Oil - As reqd

Method:

• In a pan add in water, a tsp of oil and salt.
• Let it boil.
• Add in macaroni and cook till is done.
• Don't over cook.
• Strain water and set aside.
• Add in corn flour and toss to coat well.
• Now heat oil in pan and drop macaronis.
• Fry them in medium flame and set aside.
• Now take the fried macaroni in a bowl.
• Add in spice powders and toss well.
• Serve the macaroni crisps.

KadalaiMittai / KadalaUrundai / Chikki

 

Ingredients:

Peanut / Groundnut  - 175 g (without skin)

Jaggery - 100 g

Elaichi powder - a pinch

Salt - a pinch

Ghee - 1 tsp

Method:

• Dry roast groundnuts and set aside.
• Grease a tray with ghee and set aside.
• In a pan add in jaggery and little water and make jaggery syrup.
• Strain this and add it back to pan.
• Add in salt, elaichi powder and mix it and cook in low flame.
• Cook till it thick.
• Like if you drop little jaggery in water, you should be able to form a ball.
• At this point turn off range and add in groundnuts.
• Mix well.
• Pour this in greased tray and flatten it with spatula.
• Set this aside for 5 mins.
• Then slice it and enjoy.

Pori / Puffed Rice Urundai

 

Ingredients:

Puffed rice /Pori - 35 g 

Jaggery - 70 g

Elaichi powder - a pinch

Dry Ginger powder - a pinch

Ghee - 1/2 tsp

Method:

• In a non-stick pan add the jaggery and slightly warm it.
• Add little water.
• Once it melts strain it to remove impurities.
• Now add this to pan and cook in low flame.
• Cook till you get a stiff ball consisitency
• Like if you drop the syrup in water, you should be able to make ball.
• When you drop it on plate, you should hear the sound.
• It is the right consistency.
• Turn off range and add elaichi powder and dry ginger powder.
• Now add the pori and mix well.
• Add a tsp of ghee.
• Grease your hand with ghee and make pori urundai's.
• Yields 10 pori urundai.

Brinjal Thokku #4

 

Ingredients:

Brinjal - 6

Onion - 2

Tomato - 2

Ginger garlic paste - 2 tsp

Red chilly powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1 tsp

Tamrind - small piece

Coriander leaves - Little

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry Leaves - a sprig

Gingely oil - 3 tbsp

Salt, Water - As reqd

Method:

• Heat oil in pan add in onion and saute for a while.
• Add in ginger garlic paste and saute in medium flame.
• Add in tomatoes and saute till it turns mushy.
• Add in brinjal and saute till color changes.
• Add in coriander leaves.
• Now add in spice powders, salt and tamrind piece.
• Mix well.
• Let this cool and blend it to a paste.
• Now heat oil in pan and add mustard seeds.
• Add in cumin seeds, curry leaves.
• Add in blended paste and cook in low flame till oil oozes.

Note:

• You can do the same in following way too.
• Fine chop onion and tomato.
• Instead of tamrind piece, soak amla size tamrind in water and use it.
• Cut brinjal to small pieces and use.
• Can make the recipe without blending too.