Brigadeiro - Brazilian Chocolate Truffle

Ingredients:

Condensed Milk - 100 g
Cocoa powder - 2 tsp
Unsalted butter - 1/4 tbsp

Method:

• Add in condensed milk and cocoa powder to a bowl and whisk well.
• Add this to a pan.
• Add in butter and cook in low flame till it thickens a bit(not too thick).
• Transfer this to greased plate.
• Cling wrap and refrigerate for 15 mins.
• Scoop a small portion and make balls.
• Roll it in chocolate sprinklers.
• Serve it.
• Tastes best on the day it is made.
• Lasts upto 2 days.

Carrot Kesari

Ingredients: 

Carrot - 3/4 cup
Rava - 3/4 cup - 1 tbsp
Sugar - 1 1/4 cup
Water - 2 1/4 cup
Cashews - 6-8
Elaichi powder - a pinch
Ghee- As reqd

Method:

• In a bowl add in grated carrots.
• Add little water like 1 tbsp and pressure cook for a whistle.
• Now heat ghee in pan and roast cashews and set aside.
• To the same pan and in rava and roast in medium flame.
• Transfer this to bowl.
• Now the same pan and in water( 3 times 3/4 cup).
• Let it boil.
• Reduce the flame to low.
• Add in rava and carrot and mix well.
• Cover and cook till rava is cooked.
• Now add in sugar and mix well.
• Add in elaichi powder and roasted nuts and mix well.
• Cook till it leaves the edges.
• Serve hot.

Note: 

Adjust sweetness acc to your taste buds.

ChurChur Paratha

ChurChur Paratha

Ingredients:

Wheat flour - 1 cup
Salt, Water, Oil - As reqd
Garlic - 10-12 (grated)
Coriander Leaves - Handful (fine chop)
Kashmiri Chilly powder - 1 tsp
Cumin powder - 1/2 tsp

Method:

• In a bowl add in flour, salt and mix well,
• Add in water and make a soft dough.
• Now make balls out of it.
• In a bowl mix the chilly and cumin powder and set aside.
• Now take a ball and roll it thin.
• Apply little oil all over it and sprinkle little spice mix.
• Then sprinle little flour.
• Use knife or pizza slicer and make slits.
• Now roll it.
• Or fan fold and roll as we do for parotta.
• Now top the rolled dough with little garlic and coriander leaves.
• Gently press it and roll it.
• Heat a tawa and drizzle oil.
• Place the paratha and cook in medium.
• Flip and cook both sides.
• Serve hot with gravy of your choice.

Coconut / Desiccated Coconut Modak

Ingredients:

Desiccated Coconut - 100 g
Condensed Milk - 90 ml
Milk - 40 ml
Elaichi powder - a pinch
Saffron strands - Little (optional)
Ghee - 1/2 tsp

Method:

• Add in saffron strands to boiled room temperature milk.
• Set this aside.
• In a pan add in ghee and spread it fully in the pan.
• Now add in desiccated coconut and saute in medium flame.
• Saute for 3-4 mins.
• Now turn off the range and add in condensed milk.
• Mix well and then place it in stove top.
• Now cook this medium flame for a min.
• Add in saffron milk and mix well.
• Keep mixing till it leaves the edges and turns thick.
• Add in elaichi powder and give a quick mix.
• Cook for a min and transfer to greased plate.
• Let it cool for 3-4 mins.
• Now you can grease the modak mould and make modaks.
• Or can make ladoos too.
• Yields 10-12 modaks.

Chocolate Speculoos Frosting

Ingredients:

Unsalted butter - 20 g
Biscoff spread - 60 g
Icing sugar - 20 g
Unsweetened Cocoa powder - 5 g
Fresh Cream - 1 tsp

Method:

• In a bowl add in butter and sugar and cream well.
• Add in biscoff spread and cocoa powder and mix well.
• Add in fresh cream and whip to stiff peaks.
• If it is too thick add in cream to adjust consistency.
• This is just enough to cover and frost a mini cake.

Tomato/Thakaali Dosa

Ingredients:

Dosa Batter - 3 cups
Rava - 1 tbsp
Besan flour - 1 tbsp
Tomato - 1 
Dry red Chilly - 2
Kashmiri chilly - 1 or Kashmiri Chilly powder - 1/4 tsp
Hing - Little
Garlic - 2
Salt, Water, Oil - As reqd

Method:

• In a blender, add in tomato ( if tomato is big, add one if not 2 medium size).
• Add in dry red chilly,  kashmiri chilly, garlic, hing and salt.
• Blend this to a puree.
• Now in a bowl add in dosa batter and blended puree.
• Mix well.
• If it is thick can use to make dosas as such.
• If not, add in rava and besan flour and mix well.
• If you find the batter to be thin even after adding these two.
• Then add in a tbsp of rice flour.
• Set this aside.
• Heat a dosa tawa and pour a laddle of batter.
• Drizzle oil and cook in medium flame.
• Serve hot with chutney/sambar/podi.

Vazhakaai / Plantain Bonda

Ingredients:

Plantain - 2
Turmeric powder - 1/4 tsp
Red Chilly powder - 1/2 tsp
Garam Masala - 1/4 tsp
Cumin powder - 1/4 tsp
Curry Leaves - Little (fine chop)
Coriander Leaves - Little (fine chop)
Salt, Water, Oil - As reqd

For Batter:

Besan flour - 100 g
Rice flour - 3/4 tbsp
Red Chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Hing - a pinch
Baking soda - a pinch (optional)
Salt, Water - As reqd

Method:

• Pressure cook  plantain for 1 whistle.
• Pee skin and mash it.
• Add in turmeric powder, chilly powder, garam masala and cumin powder.
• Add in salt, chopped curry leaves and coriander leaves.
• Mix well and  make small balls.
• Set this aside.
• In other bowl add in ingredients under "for batter".
• Add water little by lttle and make asemithick batter.
• Heat oil in pan and dip each ball in batter and fry them in medium flame.
• Yields 10.
• Serve hot with chutney of your choice.

Thanni chutney - Madurai spl

Ingredients:
Onion - 2
Garlic - 4
Green Chilly - 3
Roasted gram - 50 g
Small onion - 4
Dry red Chilly - 2 (deseed)
Curry Leaves - Little
Mustard seeds -  1 tsp
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add in roughly chopped onion.
• Saute this in medium flame.
• Add in green chilly and garlic and saute for 2 more mins.
• Transfer this to plate.
• Let it cool.
• Once cooled, add it to blender.
• Add in roasted gram and little water and blend it.
• Transfer this to bowl.
• Add water, such that the consistency is thin.
• Now heat oil in pan and add in mustard seeds.
• Add in curry leaves, small onion and dry red chilly.
• Saute this and add to chutney,

Yam/KarunaiKaelangu Chips/Fry

Ingredients:

Yam - Medium size
Red Chilly powder - 1/2 tsp
Hing - a pinch
Curry Leaves - a sprig
Tamrind - small piece
Salt, Oil, Water - As reqd

Method:

• Peel the skin and chop the yam to tiny cubes.
• Wash this and add to a bowl.
• Add in water and tamrind and mix well.
• Let it sit for 20 mins.
• Strain this and wash again.
• Now strain the yam and take it in a bowl.
• Heat oil in pan, once hot add in these yam cubes and fry them.
• Fry them in medium flame.
• Once the sizzling sound settles, transfer to a bowl.
• Now turn off range and fry the curry leaves and set aside.
• Now in a bowl add in fried yam.
• Add in salt, chilly powder and hing.
• Add in fried curry leaves and toss well.
• Store in airtight container.

Coconut Halwa

Ingredients:

Coconut - 90 g (Grated)
Sugar - 50 g
Milk powder - 30 g
Milk - 200 ml
Rice flour - 2 tbsp
Elaichi powder  - a pinch
Nuts, Ghee - As reqd
Food Color - Little or Saffron strands - Little

Method:

• Boil Milk and add saffron strands and set aside.
• Heat ghee in pan and add in nuts.
• Roast them and transfer to plate.
• Now to the same pan add in grated coconut and saute in medium flame for 2 mins.
• To this add in rice flour and saute for 2 more mins.
• Now add in milk slowly and mix well.
• Cook in low flame for 2-3 mins.
• It will thicken fast.
• Now add in sugar and milk powder and mix well.
• Add little ghee and cook till the mixture leaves the edges of pan.
• Add in elaichi powder and roasted nuts and ,mix well.
• Serve hot.

Note:

• You can skip milk powder and add extra sugar.
• For natural color, you can used brown sugar too.
• If using food color add in while adding milk.

Pudhina Dosai

Ingredients:

Dosa Batter - 1/2 cup
Mint leaves - Handful or small bunch
Coriander leaves - Little
Green chilly - 2
Garlic - 3
Ginger - small piece
Salt, Water, Oil - As reqd

Method:

• In a blender add in washed mint leaves and coriander leaves.
• Add in chilly, garlic and ginger.
• Add in little salt and little water and blend it.
• Add this to a bowl.
• To this add in 1/2 cup or more as per your taste.
• Heat dosa tawa and pour in a laddle of batter.
• Spread it thin and drizzle oil.
• Cover and cook in medium flame.
• Serve hot with chutney of your choice.

Masala Kaara Kozhukattai - Leftover Rice

                                   

Ingredients:

Leftover Rice - 1 1/2 cup

Rice flour - 1 cup

Onion - 1

Tomato - 1

Turmeric powder - 1/4 tsp

Coriander powder - 2 tsp

Red chilly powder - 2 tsp

Curry leaves - a sprig

Coriander leaves - Little

Salt, Water, Oil - As reqd

Method:

• To the blender add in rice and blend it to fine paste.
• Don't add any water 
• Transfer this to bowl.
• Add in salt, rice flour little by little.
• Make a soft dough.
• Now grease your hands and make small balls.
• Place this in greased plate.
• Steam for 10 mins.
• Heat oil in pan and add in mustard seeds.
• Add in fine chopped curry leaves.
• Add in onion puree and saute in medium flame.
• Add in tomato puree and little water.
• Cook in medium flame.
• Add in required salt, spice powders and mix well 
• Once oil oozes, add in steamed balls.
• Toss well.
• Garnish with coriander leaves and serve hot.

 

Naanizza/ Wheat Naan Pizza - Panner Naan Pizza

                                       

Ingredients:

For Dough:

All purpose flour - 125 g
Wheat flour - 125 g
Salt - 3.4 tsp
Curd - 1 cup or 225 g (app)

Garlic Butter:

Unsalted butter  - 2 tbsp
Garlic crushed or paste - 1/4 tsp 
Coriander leaves - Little (fine chop)

Paneer Masala:

Paneer -  250 g
Onion - 1 (thin slices)
Tomato - 1 (roughly chop)
Curd - 2 tbsp (thick curd)
Ginger garlic paste -  1 tsp
Red Chilly powder - 1/4 tsp
Garam Masala - 1/4 tsp
Salt, Oil - As reqd

Topping:

Onion - 1 (Slice/ Dice)
Green Capsicum - 1 (Slice/Dice)
Pizza sauce - 3 tbsp
Italian seasoning - As reqd
Grated Cheese - 1/4 cup

Method:

• Lets make the dough first.
• In a bowl add in flour, salt and mix well.
• Add curd little by little and make a soft dough.
• Use thick curd.
• Now in other bowl lets prepare paneer marination.
• Add in Curd, ginger garlic paste, chilly powder and garam masala.
• Mix this well.
• Add in paneer cubes and mix well.
• Heat oil in pan and add in onion and saute for a while.
• Add in tomato and saute for a while.
• Add in marinated paneer and mix well.
• Cook in low flame for 3-4 mins.
• Transfer this to plate.
• Now divide the dough into  equal parts and roll it to oblong .
• Now heat a tawa and prepare naan as we do regularly.
• That is apply little water to one side of naan.
• Place this side to tawa and flip the tawa and cook.
• Prepare the naan and set aside.
• Prepare garlic butter and set aside.
• Now apply this in naan.
• Spread in pizza sauce and sprinkle seasoning.
• Add in paneer masala and then top it with onions and capsicum.
• Sprinkle cheese and seasoning.
• Arrange them in lined baking tray.
• Bake this in a preheated oven at 200°C for 6-8 mins or till cheese melts.
• Serve hot.
• Yields 6 naanizza.

Note:

• You can do the same in stove top too.
• Place a tawa and inside it place a small bowl or stand.
• Cover  the tawa it with a lid.
• Preheat the same for 10 mins.
• Now reduce the flame to medium.
• Place the naan and cover with lid.
• Cook till cheese melts.
• It will take app 10 mins.

Corn Masala Poori

Ingredients:

Wheat flour - 2 cups
Sweet Corn - 1/2 cup
Green Chilly - 2 
Ginger - Small piece
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red Chilly powder - 1 tsp
Coriander powder - 1 tsp
Black pepper powder -
Salt, Water, Oil - As reqd

Method:

• In a blender add in sweet corn(add it raw), chilly and ginger.
• Blend it to fine paste and set aside.
• In a bowl add in flour, salt, cumin seeds.
• Add in turmeric powder, chilly powder and mix well.
• Now add the blended puree and mix well.
• If needed add little water and make a tight dough.
• Grease the dough with oil and set aside.
• Now dust the surface and make small balls out of dough.
• Take a ball, sprinkle little flour and roll it.
• Don't roll it thin.
• Heat oil in pan and fry these pooris.
• Serve hot with poori masala or gravy of your choice.