Cookie Brownie

Ingredients:

Unsalted Butter - 82.5g
Dark chocolate - 100g
Eggs - 2
Brown sugar - 125g
All purpose flour - 40g
Cocoa powder - 25-35g
Vanilla extract - 1 tsp
Cookies - 4-5

Method:

• In a bowl add butter and dark chocolate and microwave and keep aside,
• In other bowl add brown sugar and eggs and blend well.
• Then add the melted content and mix well.
• Add flour, cocoa, venilla extract and belnd nicely.
• Take a pan greese it with butter and add this mixture.
• On top break cookies and insert here and there.
• Preheat oven at 160 °C and bake for 25-30 mins.
• Yummy cookie brownies ready.

Zebra Cake

Ingredients:

All purpose flour - 3 cup
Salt - 1/4 tsp
Baking powder - 2 tsp
Butter - 200g
Sugar - 1 cup
Eggs - 4
Vanilla esc - 1 tsp
Milk - 1 cup
Cocoa powder - 3tbsp
Sugar - 1 tbsp
Milk - 1/4 cup

Method:

• In a bowl add all purpose flour, salt and baking powder and mix well.
• Then in a bowl add butter and sugar and blend nicely.
• Then add eggs and blend nicely then add venilla esc.
• Add the flour mixture to it and milk alternatively and blend nicely.
• In other bowl take coco powder, sugar and milk and whisk well.
• To this add 2 cups of batter and mix well.
• Take a pan and grease it with butter.
• Add a table spoon of  white batter and on top one spoon of coco batter.
• Repeat this continuously and fill the pan.
• Preheat the oven at 180 °C and bake for 20-25mins.
• Zebra cake is ready.

No Bake CheeseCake

Ingredients:

Hung Curd - 1 cup
Milkmaid - 60-70g
Gelatin - 10g(add water and microwave and keep aside)
Digestive biscutis - 200g(crush and keep)
Unsalted butter - 2-3 tbsp
Whipped Cream - 4 tbsp
Any Fruit jam - 2tbsp (mix in hot water and keep)
Sprinklers - 2 tbsp

Method:

• Take a baking  pan and greese with butter.
• Add the crushed biscuit and butter mixture and press it firmly.
• Refrigerate this for 15-20 mins to set.
• In other bowl add the whipped crean, milkmaid and gelatin and blend nicely.
• Add this to piping bag and squeeze on top of biscuit base.
• Refrigerate this for 5-6 hours.
• Then glaze with jam and serve the cheesecake.
• You can also decorate with strawberries or sprinklers.
• Instead of biscuit base you can use mysore pak or mothichur(orange ladoo).

Karaikudi NaatuKozhi Kuzhambu

Ingredients:
Naatu Kozhi - 1 kg
Small Onion - 10-15 (finely chopped)
Tomato - 2 (finely chopped)
Ginger garlic paste - 1 tbsp
Fennel seeds - 2 tsp
Bay leaf - 1
Star Anise - 1
Dry Red Chilly - 3
Cloves - 2
Cinnamon stick - small piece
Green chilly -2
Red Chilly powder - 2 1/2 tbsp
Corriander powder - 2 1/2 tbsp
Cumin powder - 1 tsp
Fennel powder - 1 tsp
Turmeric powder - 1 tbsp
Coriander leaves - Little
Salt, oil - As reqd

Special Paste:

Coconut - 2 tbsp
Groundnut - 1 tbsp
Pottukatdalai - 1 tsp
Poppy seeds - 1/2 tsp(soak in water).


Method:

• Add turmeric powder.little salt and required water.
•  Pressure cook for 3-4 whistles and keep aside.
• Grind the items under special paste .
• Heat oil in pan and add cloves, cinamon, bay leaf, fennel seeds and star anise.
• Then add red chilly, green chilly and onion and saute for a while.
• Now add tomato, ginger garlic paste and all masala powder one by one and saute till raw smell goes.
• Add chicken stock and let it boil.
• Now add the chicken pieces and let it boil
• Add the coconut paste and give a stir.
• Let  it boil. Add water if needed.
• Add salt accordingly as boiled chicken also has salt.
• Let it boil for few minutes. 
• Sprinkle corriander leaves and little pepper powder.
• Serve the hot naatu kozhi kolambu.

Note:

• Tried the same gravy in clay pot, it was even more tastier.
• I tried the same with regular chicken too.
  

Kari Meen Polichadhu

Ingredients:

Fish - 1 full fish (I used vanjiram)
Turmeric powder -  1tbsp
Chilly powder - 1tbsp
Pepper powder - 1tbsp
Ginger garlic paste - 2 tbsp
Lime juice - 1 limes juice
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1/2 tss
Small Onion - 10 -15 (finely chopped)
Big onion - 1 (finely chopped)
Green chilly - 2
Tomato -1 (finely chopped)
Curry leaves - little
Cashew - 5 (optional)
Tamrind water - Little (2 tbsp)
Coconut Milk - 1/2 cup(thick)
Salt, Oil - As reqd.
Banana leaf - For Steaming

Method:

• Marinate fish with turmeric powder, chilly powder and pepper powder (1/2 tbsp each).
• Also add gingergarlic paste (1 tbsp), little salt, lime juice and oil.
• Leave this aside for 1/2 an hour or refrigerate for 15mins and bring to room temperature.
• Add a tsp of oil in pan and fry this fish and place aside,
• Now in a pan, heat oil.
• Add fenugreek, cumin seeds and then curry leaves. Let it splutter.
• Then add small onion, ginger garlic paset and green chilly and saute for a while.
• Then add turmeric powder, and then big onion and saute.
• Squeeze and add tomatoes and saute till it blends well.
• Then add chilly powder, pepper powder, cashew, lime juice, tamrind water, salt.
• Mix well and add water if needed. Then add coconut milk and let it boil till the gravy becomes little thick.
• Now take a bananaleaf, place this masala and on top of it place the fried fish and again this masala. sprinkle little pepper powder, lime juice and fold the leaf.
• In a tawa steam this for 3 mins and serve this kari meen polichadhu.

Note: To get exact taste use coconut oil. I used regular oil