Puffed Rice / Pori Halwa

Ingredients:

Puffed rice - 1 1/2 cup
Water - 1/2 cup
Jaggery - 1/2 cup
Elaichi powder - a pinch
Cashews nuts - As reqd
Ghee - 2 tbsp

Method:

• In a pan add in jaggery and water and cook in medium flame.
• Cook till jaggery dissolves.
• Turn off range and set aside to cool.
• Now in a bowl add in cleaned puffed rice.
• Add little water to soak them.
• Set this aside for 10 mins.
• Strain it and add to blender.
• To the blender add in cooled jaggery syrup too.
• Blend them to fine puree.
• Heat little ghee in pan.
• Add in nuts and saute them and transfer to plate.
• To the same pan add in little ghee and blended puree.
• Cook in low flame till it thickens.
• Add in remaining ghee, elaichi powder and roasted nuts.
• Mix well and serve hot.

Kaara Sev/Kara Sev #2

Ingredients:

• Besan Flour - 1 cup
• Rice Flour - 3/4 cup
• Hing - a pinch
• Turmeric powder - 1/8 tsp
• Black Pepper corns - 2 tsp
• Cumin seeds - 1 tsp
• Unsalted butter - 2 tbsp (app 28 g, melted)
• Salt, Water, Oil - As reqd

Method:

• In a bowl add in besan flour, rice flour, hing and salt.
• Then add in turmeric powder.
• Crush and add pepper corns and cumin seeds.
• Mix well.
• Add in melted butter and mix well.
• Add water little by little and make a stiff dough.
• Now grease the mould you use and place the achu.
• I had thin holes achu and used it.
• Heat oil in pan and make large circle.
• Cook in low flame till done.
• Flip and cook both sides.
• Transfer to plate.
• You can break them into pieces.
• Store them in air tight container.

Gulab Jamnun Sooji Cake

Ingredients:

Sooji/Rava - 100 g
MTR Jamun Mix - 180 g
Powdered Sugar - 150 g
Elaichi powder - 1/2 tsp
Baking powder - 1 tsp
Milk - 300 ml
Ghee - 50 ml
Chopped nuts - 4tbsp

Sugar Syrup :

Sugar - 150 g
Water - 150 ml
Elaichi powder - a pinch
Safrron Strands - Little
Rose Esc - a drop

Method:

• Boil milk and set aside to cool.
• In a bowl add in dry ingredients and mix well.
• Add in milk and ghee and fold it.
• Pour the batter in ready to serve cases.
• Top them with nuts of your choice.
• Bake them in a preheated oven(OTG) at 180℃ for 25 mins.
• I made nearly 10 squares and 2 mini loaves.
• While the cake is baking, prepare the sugar syrup.
• In a pan add in sugar and water and cook in low flame.
• Cook just sugar melts.
• Add in elaichi powder and saffron and turn off range.
• Set this aside to cool.
• Once the cake is done, remvoe from oven and let it sit for 5 mins.
• Prick holes all over the cake and pour the sugar syrup.
• Let it sit for an hour.
• Then slice it and enjoy.

Note:

• If baking in a pan, you can use a 7 inch pan.
• Grease the pan and line with butter paper.
• Pour the batter in and top with nuts.
• Bake them in a preheated oven (OTG) at 180℃ for 35-38 mins.
• After pouring the syrup, cling wrap and set aside for an hr.

Crsipy Onion Pakoda - Tea Kadai Special

Ingredients:

Onion - 175 g (thin slices)
Green Chilly - 1
Garlic - 6
Ginger - 1 inch
Fennel seeds - 1 tsp
Red Chilly powder - 3/4 tsp
Garam Masala - 1/4 tsp
Curry Leaves -  a sprig (fine chop)
Besan Flour - 90 g (app)
Salt, Oil, Water - As reqd

Method:

• Heat oil in a pan, in medium flame.
• In a bowl add in flour and salt and mix well.
• Add in spice powders.
• Mix well.
• Add in 2 tbsp of hot oil and use a spoon and cover with rest of the flour.
• Then gently mix with hand.
• Now gently rub the flour between hands.
• Now blend chilly, garlic, ginger and fennel seeds.
• Or use mortar and pestle and crush them nicely.
• Add this to flour.
• Add in fresh chopped curry leaves.
• Add in 175 g of onion and mix gently.
• Sprinkle water if the mixture is dry.
• Add water acc, it should hold and not a batter kind.
• Dip hands in water and take small amount of batter.
• Drop them in oil and cook in medium flame.
• Top them with fried and crushed curry leaves and serve hot.

Kadai Paneer #2

Ingredients:

Paneer - 250 g
Onion - 1 1/2 (dice 1/2 onion and keep)
Tomato - 2 1/2 (deseed and dice half)
Green Capsicum - 1/2 (dice and keep)
Cashews - 3-4
Fresh cream - 1 tbsp
Ginger garlic paste - 2 tbsp
Kashmiri chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/8 tsp
Dry Red Chilly - 1 
Salt, Oil, Water - As reqd

Kadai Masala:

Coriander seeds - 3 tbsp
Black pepper corns - 1 tbsp
Cumin seeds - 1 1/2 tbsp
Cloves - 10
Cinnamon stick - 3 small pieces
Green Elaichi - 5
Dry Red Chilly - 14 

Method:

• Dry roast ingredients under "Kadai Masala"  one bye one in medium flame.
• Set aside to cool.
• Blend it to a fine powder and let it cool and store.
• Heat oil in pan add in onion and saute for a while.
• Add in tomatoes and cook till turns soft.
• Add in garlic, ginger and green chilly.
• Cook in medium flame.
• Add in kashmiri chilly powder, coriander powder and turmeric powder.
• Add in cashews and mix well.
• Cook for 2 mins.
• Let this cool.
• Add in salt and blend this to a fine paste and set aside.
• Heat oil in pan and deseed and add one chilly.
• Then add in blended puree and cook for a min.
• Add in paneer cubes.
• In other pan add very little butter.
• Add in diced onion and diced capsicum.
• I also added deseeded and added diced tomatoes.
• Saute for 30 sec and add to gravy.
• Add in 1 1/2 tbsp of kadai masala and mix gently.
• Cover and cook for 2-3 mins.
• Add in fine chopped coriander leaves and curshed methi leaves.
• Mix well and cook for a min.
• Turn off range and add in cream.
• Serve hot with chapathi/poori.

TomatoCoriander Chutney #2

Ingredients:

Tomato -  3
Garlic - 4
Green Chilly - 1 1/2
Cumin seeds - 1/2 tsp
Coriander Leaves - As reqd (Equal to how much tomato you take)
Tamrind - small piece
Curry Leaves - A sprig
Mustard seeds - 1/2 tsp
Urad dal - 1 1/2 tsp
Oil, Water, Salt - As reqd

Method:

• Heat little oil in pan.
• Add in urad dal and saute in meidum flame.
• Once it turns to mild brown, transfer to a plate.
• Add in cumin seeds and saute for few sec and transfer to plate.
• Now to the same pan add in green chilly and garlic.
• Saute for a min.
• Add in tomato and tamrind piece and cook till tomato turns mushy.
• Cover and cook in low flame.
• Add in coriander leaves and give a quick mix.
• Transfer this to plate.
• In a blender  add dal,cumin seeds, chilly, garlic and salt.
• Blend them coarsely.
• Add in tomatoes and coriander leaves and blend them.
• Now heat oil in pan and add in mustard seeds.
• Once it splutters add in curry leaves.
• Add the blended chutney to this and cook in low flame.
• Cook for app 2 mins.
• Goes good with idly/dosa.

Note:

If you take 1cup of  roughly chopped tomato, then take same 1 cup of roughly chopped coriander leaves. 

Semiya/ Vermicilli Mixture

Ingredients:

Semiya - 1 cup
Rice flour - 1/4 cup
Corn flour - 1/4 cup
Water - 3 cups
Red Chilly powder - 1/4 tsp
Curry Leaves - a sprig
Salt, Oil - As reqd

Method:

• To a pan add in water and salt.
• To this add 2 tbsp of oil and let it boil.
• Now add in semiya and let it cool.
• If you press the semiy between fingers it should be soft.
• Now strain this and pour normal water to this.
• Strain and set aside.
• In a bowl add in rice flour and corn flour.
• If you don't have corn flour, you can add maida too.
• Mix well.
• Add little semiya to this and mix well.
• Add the mixed semiya to a seive and seive it.
• This removes excess flour.
• Heat oil in pan and fry the coated semiya.
• Cook in medium flame.
• Repeat the same with remaining semiya too.
• Now fry the peanuts and curry leaves too.
• Drain the excess oil and then transfer to bowl.
• Add in little salt and spice powder and toss well.
• You can also fry and add crushed garlic too.
• Add spice acc to your taste.

Sundal Masala/Podi

Ingredients:

Coriander seeds - 2 tbsp
Channa dal - 2 tbsp
Dry Red Chilly - 4-5 
Hing - Little

Method:

• Heat a pan and set it to medium flame.
• Now add each ingredient separately and dry roast them.
• Transfer to plate and let it cool.
• Blend this to fine powder.
• Store it in airtight container and refrigerate.
• Use this while making sundal.