Cashew Modak

Ingredients:

Cashews - 100 g
Sugar  - 35 g
Milk powder - 21 g
Water - 53 ml
Ghee - 1/2 tbsp

Method:

• In a blender add in cashews.
• Blend them using pulse mode.
• Add milk powder to this and blend in pulse mode.
• It should of powder form.
• Seive and set this aside.
• In a pan add in sugar and water.
• Let it boil in low flame for 3 mins.
• Turn off range and add in seived flour.
• Mix well.
• Now cook this in low flame for 3 mins.
• Add in ghee and cook for 2 more mins.
• It should leave the edges of pan.
• Now transfer this to greased plate and let it cool for 4 mins.
• Now grease hands and mold with ghee.
• Fill the dough and gently seal the bottom.
• Remove of excess dough.
• Demould and repeat the same.
• Yields 10-12 modaks.

Pori Upma

Ingredients:

Puffed Rice - 1 cup
Onion - 1 (fine chop)
Groundnuts - 1 tbsp
Turmeric powder - 1/8 tsp
Red Chilly powder - 1/8 tsp
Lime juice- Little 
Coriander Leaves - Little (fine chop)
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Salt, Wate, Oil - As reqd

Method:

• In a bowl add in puffed rice.
• And add in water, mix it and let it sit for couple of mins.
• Then squeeze and add puffed rice to a bowl.
• Heat oil in pan and add in dal and roast in low flame.
• Add in mustard seeds, cumin seeds and curry leaves.
• Add in chilly(deseed) and onion and saute in low flame,
• Add in groundnuts and then puffed rice.
• Add in salt, spice powders and mix well.
• Let it cook for couple of mins.
• Then turn off range and squeeze in a drop of lime juice.
• Toss it and garnish with coriander leaves.
• Serve hot.

PodiKozhukattai - Leftover Idiyappam Dough Recipe

Ingredients:

Leftover Idiuappam Dough - 125 g (app)
CurryLeaves podi - 3 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Dry Red Chilly - 1 (deseed)
Curry Leaves - a sprig (fine chop)
Coriander Leaves - Little (fine chop)
Oil - As reqd

Method:

• Make small balls out of the dough.
• Place this in greased idly plates.
• Steam this for 6-7 mins.
• Now heat oil in pan and add in urad dal.
• Add in mustard seeds, chilly and fine chopped curry leaves.
• Add in steamed balls and sprinkle podi.
• Toss it well, cook in low flame for 2 mins.
• Garnish with coriander leaves and serve hot.

Vazhakaai/ Plantain Chukka

Ingredients:

Plantain - 2
Mustard seeds - 1 tsp
Curry Leaves - 2 sprigs
Gingely oil - 2 tbsp

Masala:

Black pepper corns - 1 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/8 tsp
Red Chilly powder - 1 tsp
Garlic - 3
Ginger - small piece
Small onion - 5-6
Cloves - 2
Cinnamon stick - small piece
Fennel seeds - 1/2 tsp
Lime juice - 1/2 tsp
Water - 2 tsp
Coriander leaves - Little
Curry Leaf - 3-4 leaves
Salt - As reqd

Method:

• Peel the skin of plantain.
• Cut into roundels and cut each roundel to four pieces.
• Soak it in water.
• In a blender add in items under "masala" and blend it to fine paste and set aside.
• Heat oil in pan and add in mustard seeds, curry leaves.
• Add in blended paste and cook for a min.
• Add in strained plantain pieces and mix well.
• Cover and cook in medium flame for a min.
• Then mix well and cover and cook for 3 more mins.
• Garnish with coriander leaves and serve hot with rice.

Masala Plantain / Vazhakaai

Ingredients:

Plantain - 2
Curry Leaf - 2 sprigs
Garlic - 4-5
Fennel seeds - 1 tsp
Red Chilly powder - 1 tsp
Salt, Wtaer, Oil - As reqd

Method:

• Peel the skin and chop the plantain like juliennes.
• Soak in water and set aside.
• In a blender add in fired curry leaf, garlic and fennel seeds.
• Blend it without adding water.
• Heat oil in pan and add in strained plantain pieces.
• Cook in low flame till it is half cooked.
• Add in blended masala and then add in chilly powder.
• Cook it low flame till it nicely roasted.
• Serve hot with rice.

Note:

You can add garlic without skin too.

Veg Paya #2

Ingredients:

Onion - 2 (fine chop)
Tomato - 2 (roughly chop)
Bay Leaf - 1
Cloves - 2
Cinnamon stick - small piece
Fennel seeds - 1/2 tsp
Curry leaves - a sprig
Coriander leaves  - Little (chop)
Salt, Water, Oil - As reqd

Paste:
Coconut - 1/4 cup (1/4 moodi)
Garlic - 6-7
Ginger - small piece
Green Chilly - 5-6
Fennel seeds - 1 1/2 tsp
Black pepper corns - 1 1/2 tsp
Poppy seeds - 1 1/2 tsp
Cashews - 4
Roasted Gram dal  - 1 tsp

Method:

• In a blender add in coconut and other ingredients under "paste".
• Add water and blend this to fine paste.
• Heat oil in pressure pan and add in bay leaf, cloves, cinnamon stick.
• Add in fennel seeds, onion and saute in low flame.
• Add in blended paste and saute in low flame.
• Add in chopped tomatoes and saute for a while.
• Add in required salt and add water acc to the thickens of gravy you want.
• Add in chopped coriander leaves and mix it.
• Cover and pressure cook for 2 whisltes.
• Goes good with idiyappam/aapam/idly/dosa/chapathi/poori.

Pirandai Thokku

Ingredients:

Pirandai - 1 cup (cleaned)
Small Onion - 15
Tomato - 1 (Naatu thakaali)
Garlic - 6-7
Dry Red chilly - 9
Tamrind - 1 lime size
Kashmiri Chilly powder - 1/2 tsp
Mustard seeds - 1 tsp
Gingely Oil, Salt, Water - As reqd

Method:

• Clean the pirandai.
• First remove the leaves and other unwanted roots in pirandai.
• Break them and then remove the fibre(naar).
• Cut into small pieces.
• In a bowl add in rock salt, 1/2 lime size tamrind piece.
• Add in a cup of water and mix it.
• Now add chopped pirandai pieces.
• Let it sit till we are ready with other ingredients.
• Now peel onion, garlic and chop tomato and set aside.
• Strain the pirandai and set aside.
• Heat oil in pan and add in pirandai pieces.
• Cook in low flame till it shrinks and dries like vathal.
• Transfer to plate.
• To the same pan add in oil.
• Add in garlic and onion and saute for a while.
• Add in dry red chilly and 1/2 lime sizde tamrind piece
• Saute in low flame.
• Add in tomato pieces and cook till it is mushy.
• Turn off range and add in sauted pirandai pieces.
• Mix this and let it cool.
• Once cooled, add in required water, salt and blend it to fine paste.
• Heat oil in pan and add in mustard seeds.
• Once it splutters add in blended paste and cook in low flame.
• Add in kashmiri chilly powder and mix well.
• Cook in low flame, till oil oozes out.
• Goes good with idly/dosa/rice.

Note:

• Depending on the quantity of pirandai, adjust other ingredients acc.
• Also adjust spice to your taste level.

Paneer Kurma

Ingredients:

Paneer - 200 g
Onion - 1
Tomato - 1
Garlic - 4
Ginger - small piece
Green Chilly - 3
Coconut - 1/4 cup
Cashews - 5-6
Groundnut - 1 tbsp
Cloves - 2
Cinnamon stick - small piece
Kashmiri Chilly powder - 1 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/8 tsp
Chole Masala  - 1/4 tsp
Ginger garlic paste - 1/4 tsp
Unsalted butter - 1 tbsp
Salt , Water, Oil - As reqd

Method:

• Heat oil in pan and add in cloves, cinnamon stick.
• Saute in medium flame.
• Add in onion and 1/2 tomato and cook in medium flame.
• Add in garlic, ginger, chilly and saute.
• Add in cashews and ground nuts and saute.
• Add in coconut and salt and mix well.
• Cook in medium flame for 2-3 mins.
• Let it cool and blend it to fine paste by adding water.
• Heat oil and butter in pan.
• Cook in medium flame.
• Add in ginger garlic paste, spice powders and cook for a min.
• Add in roughly chopped tomato and mix well.
• Cover and cook in low flame till tomato turns mushy.
• Add in blended paste, required water and mix well.
• Let it boil for 2-3 mins.
• Add in paneer pieces and gently mix it.
• Finally add in crushed methi leaves and chopped coriander leaves.
• Serve hot with chapati/Poori.

Banana Marble Cake

Ingredients:
All purpose flour - 180 g
Unsweetened Cocoa powder - 1 tbsp
Baking powder - 3/4 tsp + 1/4 tsp
Baking soda - 1/4 + 1/8 tsp
Banana - 2
* Sugar - 150 g + More
Oil - 41 g
Milk - 41 g
Esc  - 3/4 tsp
Walnuts - 3 tbsp (chopped)

Method:

• In a bowl add in dry ingredietns - flour, baking powder and baking soda.
• Mix this and set aside.
• In other bowl add in ripen bananas and mash it with a fork.
• Add in sugar, oil and milk and whisk well.
• Add in dry ingredients little by little and whisk it.
• Now take little batter and add it separate bowl.
• In a cup add in 2 tbsp of hot water and then add in cocoa powder.
• Whisk well and this to bowl with plain batter.
• Now take the pan to bake.
• Add in plain and cocoa batter alternatively.
• Dap it and make swirl patterns using toothpick.
• I pored cooca batter as base in bundt pan and topped with plain batter.
• Used tooth pick and made swirls.
• Bake this in a preheated oven (OTG) at 180 for 22-25 mins.
• I baked in different moulds.
• I baked a plain banana bread topped with walnuts.
• I baked marble banana bread and bundts too.

Note:

• Once batter is done, check for sweet and add accordingly and mix gently.
• Or based on the sweetness of banana adjust the sweet in cake.
• If baking in pan it will take more time.

Lapsi

Ingredients:

Godhumai Rava - 1/2 cup or 60 g
Yellow moong dal - 1/2 tbsp or 7.5 g
Water - 1 1/2 cup or 225 ml
Brown sugar - 1/2 cup or 60 g
Water - Little
Elaichi powder - a pinch
Cashews - 4-5 
Raising - 4-5 
Ghee - 4 tbsp

Method:

• Heat a pan and add in ghee.
• Add in cashews and raisins and roast them low flame.
• Set this aside.
• In other pan, dry roast moong dal in low flame.
• Transfer this to plate.
• Now to the same pan add in rava.
• Roast in low flame.
• Roast till you get a nice aroma.
• Transfer this to plate.
• Now add in sugar and little water and let it boil.
• Boil till sugar is completely dissolved.
• Add in elaichi powder and mix it.
• Turn off the range.
• Now add in 1 1/2 cups of water to the same pan.
• Let it boil.
• Now reduce the flame to medium.
• Add in roasted dal and rava and mix it.
• Cover and cook in medium flame till done.
• It will take app mins.
• Now add in prepared sugar mixture  and mix well.
• Cook till everything blends together.
• Add in ghee and then fried nuts and raisins.
• Serve the hot yummy Maharastrian sweet.

Pizza Boats

Ingredients:

For Dough:

All purpose flour - 100 g
Wheat flour - 100 g
Instant yeast - 1 tsp
Sugar - 1 tbsp
Warm Milk - 1/2 cup
Warm Water - 1/4 cup
Olive oil - 2 tbsp
Salt - 1 1/2 tsp

For Filling:

Onion - 1 (fine chop)
Green Capsicum - 1 (fine chop)
Tomato - 1 (deseed, fine chop)
Boiled Corn Kernels - 5 tbsp
Italian Seasoning - 1/4 tsp
Red Chilly flakes - 1/4 tsp
Oregano - 1/4 tsp
Pizza Sauce - 2-3 tbsp
Grated Cheese - 1/4 cup

Method:

• Prepare the filling.
• Heat oil in pan and add in fine chopped onions.
• Saute in medium flame.
• Add in tomatoes and saute.
• Add in sauce, seasoning and mix well.
• Add a pinch of salt and mix it.
• Add in capsicum and mix well.
• Turn off range and add in grated cheese.
• Mix it and set aside to cool compleltely.
• Now prepare the dough.
• In a bowl add in flour, salt and mix well.
• Add in sugar and yeast and mix it.
• Now add in warm milk and water and mix well.
• Warm milk and water together weighed app 180 ml.
• Knead well.
• Add in olive oil and make a soft dough.
• Place this in a greased bowl and set aside for an hour to proof.
• Once done, punch the dough.
• Roll out and cut small circles.
• I used a lid to do this.
• Take a cirlce and and roll both side and pind the ends.
• It will resemble a boat or turkish pide shape.
• Place the filling and repeat the same with rest of the dough.
• Now grease a pan and arrange them in a pattern you wish too.
• Bake this in a preheated oven(OTG) at 180℃  for 22-25 mins.
• Serve hot with sauce.

Finger Donuts

Ingredients:

Oil - to fry

Dough:

All purpose flour - 360 g 
Salt - 4.5 g
Milk powder - 26.2 g
Instant yeast - 4.5 g
Curd -  18.25
Luke Warm Water - 188 ml
Unsalted butter - 28 g

Cream Filling:

Whipped cream - 263 g
Icing sugar - 26 g
Esc - 1/4 tsp

Jam:

Fruit Jam - 5 tbsp
Icing sugar - 1 tsp

Cinnamon Sugar:

Cinnamon Powder - 1/4 tsp
Sugar - 1/3 cup

Method:

• Lets prepare the dough.
• In a bowl add in flour, salt and milk powder.
• Mix this well.
• Add in sugar and yeast and mix it.
• Add in curd and mix well.
• Now add in luke warm water and mix well.
• Add in softened butter and knead the dough.
• Make the dough and place it in a greased bowl.
• Cover it and set aside for an hour for first proofing.
• Once proved punch the dough and divide to equal portions.
• I made balls of 50 g each.
• Shape it like cylinder or mini log and placed in a lined tray.
• Set aside for 30 mins for second proofing.
• Now in a plate add in cinnamon powder and sugar and mix it.
• Set this aside.
• Heat oil in a pan and  fry the donuts in medium flame.
• Set the  fried donuts aside.
• Roll them in cinnamon sugar while warm and not hot.
• Set aside to cool.
• Prepare the cream filling, stiff peak consistency.
• Refrigerate till use.
• Now heat a pan and add in jam and sugar.
• Cook in low flame for a min.
• Let it cool completely and fill it piping bag.
• Now before serving, slit the donut by keeping the base intact.
• Pipe the cream and then pipe the jam.
• Enjoy.
• Yields 15 donuts.

Note:

• You can also bake the same.
• Can refer the blog for baked donuts.

Burfi Mousse with GulabJamoon Shots

Ingredients:

Gulab Jamoon - 10 pieces
Ghee - 12.5 g
Milk powder - 60 g
Almond flour - 1 tbsp
Milk - 20 g 
Icing sugar - 1/4 cup
Saffron Strands - Little
Elaichi powder - 1/4 tsp
Whipped Cream - 100 g
Cream Cheese - 25 g
Icing sugar - 7.5 g

Method:

• Strain the jamoon from syrup and refrigerate.
• Prepare the burfi.
• Add in ghee to the pan, once it melts turn off the range.
• Add in almond flour, milk powder and milk
• Mix well, there should be no lumps.
• Place the pan on stove top and cook in medium flame till it thickens a bit.
• It will app take 2 mins.
• Then add in icing sugar and mix well.
• Cook for 2 more mins, it should leave the edges of the pan.
• Add in elaichi powder and mix it.
• Turn off range and set aside to completely cool.
• Now add in cream cheese to a bowl and cream it.
• Whisk the prepared burfi and then add it to cream cheese.
• Whisk them well.
• Now add in whipped cream and whip till stiff peaks.
• Add in sugar while whipping.
• To the serving glass add in jamoon pieces.
• Pipe the mousse and then top it with jamoon piece.
• Refrigerate till you serve.