Broccoli Cheese Pops

Ingredients:
Broccoli - 1 (medium size)
Potato - 2
Red Chilly powder - 1 tsp
Garam Masala - 1/4 tsp
Black pepper powder - 1/4 tsp
Turmeric powder - a pinch
Cheese cubes - 4
Bread Crumbs - 1/2 cup
Salt, Water, Oil - As reqd

Slurry for dip:

All purpose flour - 3 tbsp
Corn flour - 3 tbsp
Black pepper powder - a pinch
Salt - a pinch
Water - As reqd

Method:

• Cut each cheese cube into 4 and set aside.
• Boil the potatoes and strain water and mash it.
• Now boil water in a pan and whnen it boils add in the broccoli florets.
• Cover and cook for 4 mins.
• Strain water and add this to chopper.
• Fine chop it and transfer to bowl.
• Add in boiled potatoes.
• Add in spice powders and salt and mix well.
• Add in bread crumbs to adjust consistency and mix well.
• Now in a bowl add in items under "slurry for dip".
• Make a thin batter.
• In a plate spread bread crumbs.
• Now make balls out of the mixed veggies.
• Place a cheese cube and seal the ball and roll it.
• Repeat the same with rest of the mix.
• Now dip each ball in slurry and roll in bread crumbs.
• Again dip in slurry and roll in bread crumbs.
• I refrigerated this till use.
• Heat oil in pan and fry them in medium flame.
• Serve hot with sauce.
• This yields 10 pops.

Quick Pizza - Trending Recipe

Ingredients:

Bread slices - 4-5
Egg - 3
Onion - 1 (diced)
Tomato - 1 (deseed & dice)
Green Capsicum - 1 (dice)
Pizza sauce  - 1 - 1 /2 tbsp
Italian seasoning - 1 tsp
Chilly Flakes - 1/2 tsp
Cheese - As reqd

Method:

• Beat the eggs in a bowl.
• Add in salt, pepper powder and whisk well.
• Cut triangle shape out of bread.
• Heat a pan and keep in low flame.
• Add in oil and pour the egg mixture.
• Place the egg slices and flip and cook.
• Spread the sauce and top it veggies.
• Add in seasoning and top it with grated cheese.
• Cover and cook till cheese melts.
• Slice it and enjoy.

Maravalli Kizhangu Masal Vadai

 

Ingredients:

Maravalli Kizhangu - 1 (app 300 g)

Chana dal/Kadala Paruppu - 3/4 cup

Fennel Seeds - 1 tsp

Dry Red Chilly - 5

Small onion - 15-20 (fine chop)

Curry Leaves - Little fine chop)

Coriander Leaves - Little (fine chop)

Salt, Water, Oil - As reqd.

Method:

• Soak dal, chilly and fennel seeds for an hour or two.
• Peel and chop the kizhangu.
• Remove the center (stick like) part.
• Grate it and set aside.
• To a blender add in strained dal, chilly, fennel seeds.
• Add in salt, grated kizhangu.
• Blemd it coarsely.
• Transfer this to bowl.
• Add in onions, curry leaves and coriander leaves.
• Mix well.
• Heat oil in pan and fry the vadas.
• Serve hot with coconut chutney.

Poha Veggie Paniyaaram

 Poha Veggie Paniyaaram

Ingredients:

Poha - 1 cup
Potato - 1 
Beetroot - 1/2
Onion - 1 (fine chop)
Garlic - 2 (crushed)
Red Chilly powder - 1/2 tsp
Cumin powder - 1/8 tsp
Garam masala  - a pinch
Curry Leaves - Little
Coriander Leaves - Little
Salt, Oil - As reqd

Method:

• Soak the poha in water and let it soften.
• Grate the beetroot and squeeze gently to remove little water.
• Now boil potato and mash it.
• In a bowl add in mashed potato.
• Add in mashed poha to this.
• Add in beetroot and spice powders.
• Add in chopped coriander leaves and curry leaves.
• Add in salt and mix well.
• Heat paniyaaram pan and add in oil in each case.
• Make small balls our the mixture and place in each case.
• Flip and cook in medium flame, until crisp.

Masala Stuffed Roti

Masala Sutffed Roti

Ingredients:

Onion - 1 (fine chop)
Ginger garlic paste - 1 tbsp
Tomato - 1 (fine chop)
Curry Leaves - a sprig
Coconut - 1/4 cup (grated)
Tumeric - 1/4 tsp
Chilly powder - 3/4 tsp
Garam Masala -  1/2 tsp
Salt, Oil, Water - As reqd

For Dough:

Wheat flour - 1 cup
Salt - As reqd
Oil - 1 tbsp
Water - 1/2 cup or As reqd

Method:

• Heat oil in pan and add in mustard seeds.
• Add in onion and saute in medium flame.
• Add in ginger garlic paste and saute in medium flame.
• Add in tomato and cook till it turns mushy.
• Add in spice powders, salt and chopped curry leaves.
• Let the masala cook for a while.
• Add in grated coconut and mix well.
• Let it cook for 2 mins.
• Transfer to bowl and let it cool.
• Now in a bowl, add in flour and salt and mix well.
• Add in oil and mix well.
• Add water little by little and make a soft dough.
• Make medium size balls out of it (not as big as chapathi and not as small as poori).
• Dust with flour and roll it thin.
• Place the sutffing in middle and  nring corners together and seal it.
• Pinch in centre such that stuffing does'nt come out.
• Gently flatten it and repeat the same with remaining dough.
• Add in 3 tbsp of oil in pan and place the prepared dough.
• Flip and cook both sides.
• Serve hot.
• Yields 8-9 stuffed roti.

Kesari Boli

Ingredients :

Rava Kesari - As reqd

Maida - 1 cup

Ghee - 2 tbsp

Salt, Water - As reqd

Method:

• I made this with leftover kesari.
• In a bowl add in maida, salt and mix well.
• Add in water little by little and make a soft dough.
• Make 4 equal sized balls and set aside.
• Dust the surface with flour and spread the dough thick.
• Or make like a cup placing in your hand.
• Add the kesari filling and carfully seal it.
• Now roll this carefully.
• Heat a tawa and drizzle ghee.
• Roast each boli in medium flame.
• Apply ghee over it and serve hot.

Kathal 65

 

Ingredients:

• Baby Jackfruit or Kathal - 1
• Turmeric powder - 1/4 tsp
• Kashmiri Chilly powder - 2 tsp
• Garam Masala - 1/2 tsp
• Cumin powder - 1/2 tsp
• Curd - 2 tbsp
• All purpose flour - 1 1/4 tbsp
• Corn flour -   3 -  3 1/4 tbsp
• Gram floir - 1 1/4 tbsp
• Curry Leaves - A sprig (fine chop)
• Kasoori Methi - Little
• Lime juice - 1/2 tsp (optional)
• Salt, Water, Oil - As reqd

Method:

• In a bowl peel and kathal pieces.
• Now to this add turmeric powder and water.
• Pressure cook for whistle and strain and set aside.
• Heat oil in pan and set in medium flame.
• In a bowl add in cued, spice powders, salt.
• Add in curry leaves, crushed kasoori methi and mix it.
• Add in flours and at this stage if you want you can add chicken masala too.
• Mix well.
• Add in boiled kathal pieces and gently mix it.
• Add a tbsp of hot oil and mix with laddle.
• Now fry these in hot oil.
• Garnish with fried chilly and curry leaves.
• Serve hot.

Cheesy Corn

Ingredients:

Sweet Corn - A cup
Big onion - 3 tbsp (fine chop)
Garam Masala - a pinch
Peri Peri Masala - 1/4 tsp
Pav bhaji Masala - 1/4 tsp
Kashmiri Chill Powder - 1/8 tsp
Cheese Slices - 3
Unsalted Butter -  1 - 1 1/2 tbsp
Coriander Leaves - Little (fine chop)
Water, Salt - As reqd

Method:

• Boiled the corn kernels in water.
• Strain it and set aside.
• Heat a pan and add in butter.
• Cook in low flame.
• Add in littleo onion and saute.
• Add in corn kernels, salt and spice powders.
• Toss well, let it cook for 3-4 mins.
• Place the cheese slices on top and add in raw onions.
• Add in coriander leaves and cook for a min.
• Serve hot.

Potato Tornado

 

Ingredients:

Potato - 2

Maida- 4 tbsp

Corn flour - 4 tbsp

Kashmiri Chilly powder - 1 1/2 tsp

Chat masala - a pinch

Water - 1/2 cup

Salt, oil - As reqd

Homemade Mayo -  1 tbsp

Cumin powder - 1/4 tsp

Method:

• Now take two big skewers and soak it in luke warm water.
• Now peel the potato skins and insert each in a skewer.
• Take a vegetable slicer and genlty insert skewer and start to rotate.
• Repeat the same with other potato too.
• Now carefully space out the spirals.
• Place this in a bowl of water.
• In a bowl add in maida, corn flour, salt, chilly powder.
• Add in chat masala and mix well.
• Now add water little by little and make a thin batter (not too thin nor too thick).
• Now carefully the take potato spirals and pour the batter all over.
• Heat oil in pan and fry them medium flame.
• Use tongs and flip and cook.
• Transfer to serving plate.
• Spinkle a mix of cumin, chilly and chat masala.
• Pipe out the mayo and serve hot.

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.

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.

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.

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.

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.

Cashew Pakoda #2

 

Ingredients:

Cashews - 1/2 cup

Besan flour - 3/4 cup

Rice flour - 2 tbsp

Red Chilly powder - 1/2 tsp

Ginger garlic paste - 1/2 tsp

Fennel Powder - 1/4 tsp

Hot oil - 1 tsp

Mint Leaves -  3 tbsp (fine chop)

Coriander Leaves - 3 tbsp (fine chop)

Hing - a pinch

Baking soda - a pinch (optional)

Salt, Oil, Water -  As reqd

Method:

• Roughly break and add the cashews in a bowl.
• Add in flour, salt, hing, spice powders/
• Add in mint leaves and coriander leaves.
• Add in hing and baking soda and mix well.
• Add in hot oil and mix with a spoon.
• Then rub with hands.
• Now add water little by little and make a dough.
• Heat oil in pan and pinch the dough and drop.
• Fry them low-medium flame.
• Serve hot.

Walnut Mittai/ Chikki

 

                                        

                                       

Ingredients:

Walnuts - 75 g
Jaggery - 75 g
Water - Little
Elaichi powder - a pinch
Ghee - 3 tsp + 2 tsp

Method:

• Grease a bowl with ghee and set aside.
• Chop the walnuts and set aside.
• Heat a pan with 2 tsp of ghee.
• Add in walnuts and roast them in low flame.
• Roast them till you get nice aroma and nuts change mildly in color.
• Now transfer this to plate.
• Now to the pan add in jaggery and little water.
• Once jaggery melts, strain it and add it back to pan.
• Cook in low flame.
• Keep a small bowl with water.
• When you add the syrup to it, you should be able to gather and make a ball.
• This is the right consistency.
• Add in elaichi powder and ghee and mix it.
• Now add in nuts and mix well.
• Transfer this to greased bowl and press it.
• Set aside for couple of hours.
• Slice it and enjoy,

Twisted Samosa

                                         

                                       

Twist it

Cut it 

Seal with other half

Spread the filling

                                         

Ingredients:

For Dough:

All purpose flour - 2 cups

Cumin seeds - 1/4 tsp or Ajwain seeds - 1/8 tsp

Salt, Water - As reqd

For Filling:

Potato - 2 

Carrot - 1 (small)

Peas - Little

Onion - 1 (fine chop)

Cumin powder - 1/2 tsp

Kashmiri Chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam Masala - 1/4 tsp

Chat Masala - 1/4 tsp

Rice flour - 2 tbsp

Coriander leaves - Little (fine chop)

Salt - As reqd

Oil - To fry

Method:

• In a bowl add in flour, salt and cumin seeds(crush & add).
• Add oil and then add water little by little and make a dough.
• Set this aside.
• I boiled the veggies - potato, carrot and peas.
• Strained the water completely and added it to a bowl.
• Now added onions, spice powders, salt and rice flour.
• Mixed them well.
• Now divide the dough into two parts.
• And roll them into two circular discs.
• Now dust the surface with a flour and place a rolled out dough.
• Refer step-wise pics above.
• Now place the filling and spread it and cover with other rolled out dough.
• Now cut it length wise and then into half.
• I have twisted few as strips and few as round twists.
• Heat oil in pan and fry these.
• Serve hot.

Sooji Vegetable Adai

Ingredients:

Sooji/Rava - 1 cup
Rice flour - 2 tbsp
Curd  - 1 tbsp
Onion - 1 (fine chop)
Carrot - 1 (small, grate)
Beetroot - 1/4 (grate)
Chilly powder - 3/4 tsp or Green Chilly - 2 (fine chop)
Cumin powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Curry Leaves - a sprig(fine chop)
Coriander Leaves - Little (fine chop)
Salt, Water, Oil - As reqd

Method:

• Dry roast rava and add it to a bowl.
• Add in salt and mix it.
• Add in rice flour and curd and little water and mix it.
• Set this aside, app 5-6 mins.
• Now water will be absorbed.
• Add in other ingredients and mix well.
• Add water to get the desired consistency.
• It should be neither thin nor thick.
• Heat a tawa and drizzle oil.
• Pour a laddle of batter and spread.
• Flip and cook both sides.
• Serve hot with coconut chutney.
• Yields 8 medium size adai.

Spicy Mullu Murukku

Ingredients:

Murukku Maav - 2 cups
Hing - a pinch
Red Chilly powder - 1/2 tsp (optional)
White sesame seeds - 1 tsp
Hot Oil - 2 tbsp
Water - As reqd

Method:

• In a bowl add in all ingredients other than water.
• Mix well.
• Add in hot oil and mix with spoon.
• Add water little by little and make a soft dough.
• My murukku had salt, so didn't add separately. 
• I wanted it like butter murukku so used single star achu.
• Heat oil in pan and fry these in medium flame.
• Drain the excess oil if any and then store in air tight container.

Note:

• We wanted it spicy so added chilly powder.
• You can skip it and make a regular mullu murukku too.

Sweet Corn Sundal

Ingredients:

Sweet Corn - 250 g
Onion - 1 (fine chop)
Sundal Masala - 3/4 tbsp
Pav Bhaji masala - a pinch
Kashmiri Chilly powder - a pinch
Coriander Leaves - Little (fine chop)
Salt, Butter - As reqd

Method:

• Boil corn and strain water and set aside.
• Heat a pan and add a tbsp of butter.
• Add in onions and saute in low flame.
• Add in corns and toss.
• Add in salt, spice powders and sundal podi.
• Toss this well.
• Add in coriander leaves and little butter.
• Toss well and serve hot.