All Paruppu Vadai

Ingredients:

Channa dal - 1/2 cup
Thoor dal - 1/2 cup
Raw rice - 1/4 cup
Whole Urad Dal - 2 tbsp 
Dry Red Chilly - 5
Grated Coconut - 2 tbsp
Hing - a pinch
Curry Leaves - 2 sprigs (fine chop)
Ginger - small piece (fine chop)
Cashewnuts - 10
Salt, Water, Oil - As reqd

Method:

• Soak the dal, chilly,  rice, cashews and ginger in water for 2 hours.
• Drain the water and add it to blender.
• Add in salt and blend coarsely.
• Transfer this to bowl.
• Add in grated coconut and hing.
• Add in fine chopped curry leaves and mix well.
• Heat oil in pan and fry these vadas.
• Serve hot with chutney of your choice.

Murungakaai / Drumstick Thokku

Ingredients:

Drumstick - 3
Onion - 1 (fine chop)
Tomato - 3 (fine chop)
Green Chilly - 1
Turmeric powder - 1/4 tsp
Red Chilly powder - 1 tsp
Garam Masala - 1/2 tsp
Coriander Powder - 1 tsp
Curry Leaves - a sprig
Ginger garlic paste - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Kadala paruppu  -1 tsp
Cumin seeds -1/s tsp
Oil - 2 tsp
Salt, Water - As reqd

To Grind:

Coconut - 1/4 cup
Cashewnuts - 8
Poppy seeds - 1 tsp
Water - Little

Method:

• Heat oil in pan and in drumstick pieces and saute.
• Saute for 2 mins and transfer to plate.
• To the same pan add in oil and add mustard seeds, urad dal.
• Add in kadala parupu and cumin seeds.
• Add in onion, ginger garlic paste and saute in low flame.
• Add in chilly and curry leaves and saute in low flame.
• Once onion turns into mild brown color add in tomatoes.
• Add in spice powders and salt.
• Cover and cook in medium flame for 3-4 mins.
• Now add items under "to grind" to blender.
• Blend it and set aside.
• Now to the pan add in sauted drumstick and mix well.
• Add in blended paste and little water and mix well.
• Cover and cook in low flame for 8-10 mins.
• Cook till oil oozes out.
• Add in fine chopped coriander leaves.
• Goes good with rice//idly/dosa.

Mixed Melon Juice

Ingredients:

Muskmelon - 1/2 cup
Watermelon - 1/2 cup
Ice cubes - 3-4
Sugar - As reqd

Method:

• Take watermelon and muskmelon pulp without seeds.
• According to the sweetness of melon add sugar.
• Add this to blender.
• Add in icecubes and blend it.
• Serve chill.

Kalyana Kesari

 

Ingredients:

Rava - 1 cup

Water - 3 cups

Sugar - 1 - 1 1/4 cups

Saffron Strands - a pinch (optional)

Elaichi powder - a pinch

Kesari color - As reqd

Cashewnuts -6-8

Raisins - 6-8

Ghee - 1/4 cup

Method:

• Heat ghee in pan and roast nuts and raisins in low flame.
• Transfer this to a plate.
• To the same pan with ghee add in rava.
• Roast in low flame for 3-4 mins.
• Boil 3 cups of water and add it to rava.
• Cover and cook.
• Once rava is cooked add in sugar, kesari color and mix well.
• Once ghee oozes out, add in toasted nuts and raisins.
• Add in saffron strands if using.
• Add in elaichi powder and mix well.
• Add a tbsp of ghee and serve hot.

Badam Kheer

 

Ingredients:

Badam - 1/4 cup

Milk - 2 1/2 cups

Sugar -  1/2 cup

Saffron Strands - a pinch

Elaichi powder - a pinch

Ghee - 1 tsp

Method:

• Boil a cup of water in pan and add in badam.
• Let it boil for a min.
• Strain and wash with normal water.
• Now it will easy to peel off the skin.
• Reserve some 5 badam and set aside.
• Now add the remaining to blender and add little milk and blend it to fine paste.
• To a tbsp of warm milk add in saffron strands and set aside.
• In a pan add in milk, blended paste, saffron milk and sugar.
• Mix well and cook in low flame for 8-10 mins.
• Keep stirring, till you get desired consistency.
• Add in elaichi powder.
• Now in other pan add in ghee and roast the reserved chopped badam.
• Top the ghee with roasted nuts and serve.
• You can refrigerate and serve chill.

Muskmelon Milkshake - Street Food Spl

 

Ingredients:

Muskmelon pulp - 250 g

Milk - 150 ml

Fresh cream - 50 g

Sugar - As reqd

Nuts - 1 tbsp

Tutti frutti - 1 tbsp

Method:

• Cut the top portion of muskmelon and scoop the pulp using a laddle.
• Remove the seeds.
• Add this to blender.
• Add in milk, cream and sugar.
• Blend this well.
• Transfer to the muskmelon fruit bowl.
• Top it with chopped nuts and tuttifrutti.
• Serve chill.

Note:

Add sugar acc to sweetness of melon.

Bread Veggie Bonda

 

Ingredients:

Bread - 6

Potato - 1 (big)

Green peas - 1/4 cup

Onion - 1 (fine chop)

Coriander Leaves - Little (fine chop)

Red Chilly powder - 1/4 tsp

Kashmiri Chilly powder - 1/4 tsp

Cumin powder - 1/2 tsp

Garam Masala - 1/8 tsp

Turmeri powder- a pinch

Salt, Oil, Water - As reqd

Method:

• Boil potatoes and green peas and mash it.
• Now in a pan add in little oil and add in onions and saute.
• Add in boiled veggies and spice powders.
• Add in salt and cook in low flame till dry.
• Add in coriander leaves and mix well.
• Set aside to cool.
• Once cool, make small balls and set aside.
• Trim the edges of bread pieces.
• Dip it water for a second and squeeze it.
• Then fill with the prepared balls.
• Shape it like bonda, while shaping squeeze to remove excess water.
• Heat oil in pan and fry these bondas in low flame.
• Serve hot with sauce.

Onion Paratha / Pyaaz Ka Paratha

 

Ingredients:

For Dough:

Wheat flour - 1 cup

Oil - 1 tsp

Water, Salt - As reqd

Masala:

Onion - 2 (thin slices)

Kashmiri Chilly powder - 1 1/4 tsp

Coriander powder - 1 tsp

Garam Masala - 1/2 tsp

Green Chilly - 1 (deseed and fine chop)

Coriander leaves - Little (fine chop)

Method:

• In a bowl add in wheat flour, salt and mix well.
• Add in oil and mix it.
• Add water little by little and make a soft dough.
• Set this aside.
• In other bowl add in ingredients under masala and mix it.
• Dust the surface with flour and roll out the dough.
• Place the masala on one end and sprinkle salt.
• Roll it tight and make roll it again.
• Refer pics above.
• Dust with flour and roll out the dough.
• Heat a tawa and brush with ghee.
• Place the paratha and cook in medium flame.
• Flip and cook both sides and serve hot.
• Yields 3 parathas.

Thandai Icecream

Ingredients:

Whipping cream - 225 ml

Condensed milk - 198 g

Thandai masala - 1/4 cup + 1 tbsp

Warm milk - 1 tbsp

Saffron strands - Little

Dry rose petals - Little

Pistachios - Little (chopped)

Method:

• Soak saffron strands in warm milk and set aside.
• Chill the bowl and blade till use.
• Now add in whipped cream to the bowl and whip till soft peaks.
• It may take app 3 mins.
• Add in condensed milk, thandai masala.
• Add in saffron milk and whip till it turns thick.
• It may take app 3-4 mins.
• Transfer to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and top it with little masala.
• Also top it with pistachios and dry rose petals.

 

Thandai Popsicle

 

Ingredients:

Milk -  1 1/2  cups

Fresh Cream - 1/2 cup

Milk powder - 1/8 cup

Condensed Milk - 1/4 cup

Thandai Masala - 2 tbsp

Saffron Strands - a pinch

Method:

• In a pan add in milk, fresh cream and milk powder.
• Add in condensed milk, thandai masala and saffron strands.
• Mix well.
• Cook in low flame till it thickens.
• Let it cool and then blend it to fine paste.
• Pour this in popsicle moulds and sprinkle little masala.
• Refrigerate overnight and enjoy.
• This yeilds 5 popsicles.

Kadalamaav/Besan Flour Murruku

 

Ingredients:

Rice flour - 1 cup

Besan flour - 1/2 cup

Unsalted butter - 1 tbsp

Hot Oil - 1 tsp

Pepper corns - 1 tsp (crushed)

Turmeric powder - 1/4 tsp

Hing - a pnch

Salt, Oil, Water - As reqd

Method:

• In a bowl add in flour, butter and salt and mix well.
• Add in turmeric powder, hing and mix it.
• Add in a tsp of hot oil and mix with spoon.
• Add in crushed pepper corns and mix it.
• Add water little by little and make a soft dough.
• I used butter murukku achu.
• Grease the achu and fill the dough.
• Heat oil in pan and fry these murukku.
• Store in airtight container and enjoy.

Thandai Syrup

 

Ingredients:

Almonds - 6

Cashews - 6

Green Elaichi - 6

Melon seeds -  1 tsp

Poppy seeds - 1 tsp

Fennel seeds - 1  tsp

Pepper corns - 12-15

Sugar - 100 g

Water - 1/4 cup

Saffron Strands - a pinch

Gulkhand - 1/2 tbsp

Method:

• In a bowl add in nuts, seeds, saffron strands and pepper corns.
• Add little water and let is soak overnight.
• Strain the water and add the ingredients to blender.
• Blend it and add in gulkhand and strained water.
• Blend it to fine paste.
• Now in a pan add in sugar and water and cook in low flame.
• Stir it, once sugar melts add in blended paste.
• Mix well and cook in low flame for 8 - 12 mins.
• The mixture will be semithick.
• Let it cool and store in glass jar.
• Use in recipes as needed.

Sooji/Rava Bonda #2

 

Ingredients:

Sooji - 1 cup

Curd - 1 cup

Maida -  1/4 cup

Onion - 1 (fine chop)

Curry Leaves - Few Sprigs (fine chop)

Coriander Leaves - Little (fine chop)

Green Chilly - 2 (fiine chop)

Ginger -  Little (fine chop)

Cumin powder - 1/4 tsp

Baking soda - a pinch

Water, Oil, Salt  - As reqd

Method:

• Blend sooji/rava to fine powder and transfer to bowl.
• Add in salt, maida and mix well.
• Add curd and mix well.
• If too thick add in water and mix well.
• Set aside for 10-12 mins.
• Add in onion, chilly, curry leaves and coriander leaves.
• Add in cumin powder, ginger and mix well.
• Add in baking soda and mix it.
• Heat oil in pan and add in bondas and fry in low flame.
• Serve hot with coconut chutney.

Bakery Style Tea Cake

 Ingredients:

Wheat flour - 250 g

Unsalted butter - 250 g

Brown sugar - 250 g

Eggs - 5

Baking powder - 1/2 tsp + Little

Baking soda - a pinch

Vanilla Esc - 1 tsp

Orange Esc -  1/2 tsp

Pineapple Esc - Little Less than 1/2 tsp

Method:

• Cream butter and sugar till pale in color.
• Add in eggs one at a time and whisk well.
• Add in the dry ingredients and whisk.
• Add in esc and fold gently.
• Pour this in greased pan, here I used ready to bake loaf case.
• I used 100 g of flour and other ingredients acc.
• Bake this in a preheated oven (OTG) at 180 °C for 40-42 mins.
• Let it cool, demould and slice.

CashewNut / Kaju Halwa

 

Ingredients:

Cashewnuts - 1 cup (app 75 g)

Milk - 1 cuo

Sugar - 3/4 cup

Saffron Strands - a pinch 

Ghee - 2 -3 tbsp

Method:

• Add saffron strands to a tbsp of warm milk and set aside.
• Soak the cashews in milk and set aside for an hour.
• Then blend it to fine paste and set aside.
• Heat ghee in a pan and add in blended paste and cook in low flame.
• Cook till it thickens.
• Add in sugar and mix well.
• Cook till desired consistency.
• Add in saffron milk and little ghee.
• Mix well and cook till it leaves the edges of the pan.
• Serve hot.

Green Peas Soup

Ingredients:

Green Peas - 3/4 cup

Potato - 1/4 potato

Small onion - 6

Garlic - 4

Cloves - 1

Cinnamon stick - small piece

Coriander leaf -

Bay leaf - 1

Black pepper corns - 1 tbsp (crushed)

Salt, Water - As reqd

Unsalted Butter  - 1/2 tbsp

Sugar - a pinch

Method:

• In a pan, add in butter and add in bay leaf, onions and garlic and saute.
• Add in peas, potato and garam spices.
• Mix well.
• Add in sugar, salt and add in coriander leaves.
• Add in 2 cups of water and mix well.
• Pressure cook for 3-4 whistles.
• Strain this and remove bay leaf and blend the puree.
• Strain the puree and add it to pan with strained water.
• Adjust consisitency.
• Add in crushed pepper powder and serve hot.

Corn Peanut Chat

 

Ingredietns:

Corn Kernels - 2 cups

Peanuts - 1/2 cup

Onion - 1 (fine chop)

Garam Masala - a pinch

Pav Bhaji Masala - 1/4 tsp

Kashmiri Chilly powder - 1/4 tsp

Chaat Masala - a pinch

Salt - As reqd

Butter - 1 tbsp

Method:

• Boil the corn kernels and peanut and set aside.
• In a pan add in unsalted butter and cook in low flame.
• Add in spice powders and then add in boiled corn and peanuts.
• Toss well.
• Add in salt and mix it.
• Garnish with coriander leaves and top with raw onions.
• Serve hot.