Raw papaya halwa

Ingredients
Raw papaya -1(small)
Sugar -to taste
Lemon juice -few drops
Almond sliced
cardamom -1/4 tsp
  
Method
Peel skin of the papaya and grate it with grater.
Now put grated papaya in the vessal and add water till the papya is imersed,now turn on the stove and cook till it become soft.
Add sugar and few drops of lime juice and keep mixing till it gets thick.
In another kadai put some ghee and add almonds and fry for 1min and add to the halwa.
Sprinkle cardamom and serve.

Kanchipuram idli

Ingredients:
idli Rice - 200
Urud dal - 50g
Thick curd - 2 tbsp(if u like curd flavor u can add up to 1/2 cup of curd)
Black peppers - 1/2 tbsp
Cashewnuts - 6
Cumin seeds - 1/2 tbsp
Ginger - small piece.
Ghee - 2to4 tsp



Method:
1. Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste.
2. Add 1/2 tsp salt and mix well. Keep it overnight. Next day, when you are about to make idli, add 2tbsp of thick curd.
3. In ghee roast 6 cashew nuts, whole black peppers - 1/2 tsp, cumin seeds - 1/2 tsp, and a small piece of ginger in ghee and add it to the batter.
4. Take a deep plate and pour 4 laddles of batter in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove.
Serve it with gunpowder or chutney and enjoy break fast in kanchipuram style.

Moog dal dosai(andhra pesarattu)

Ingredients (moong dal dosa) :
Whole Moong dal - 2 cups
Rice -2tbsp
Ginger - small piece
Green chillies - 10
Salt - 2 tbs
Seasoning:
Cumin seeds - 2 tbls
Oil/ghee - 4 tbls
Onions - 2 (finely chopped)optional
black pepper-1tsp


Method:
1. Soak moong dal and rice for 4 to 5 hours and drain the water , add 6 green chillies , ginger piece, salt and grind into smooth paste adding little water.
2. Transfer the batter to the bowl and add seasoning, jeera (cumin seeds) ,black pepper to the batter.
3. Heat an iron pan till hot . Now prepare as dosa and add chopped onions and green chilies (optional)pieces for topping.
4. Add oil/ghee on top and edges of pesarattu.
5. Allow the pesarattu to turn on golden brown colour at the bottom and then turn it back.
6. Allow pesarattu to fry for a minute and then turn it back again. Fold into two halves and serve hot with upma and ginger chutney.

Green cabbage

Ingredients:

• Cabbage-50gm
• Coconut-2tbs
• Cumin seeds-1/4tsp
• Curry leaves-few strands
• Dry chhili - 2
• For seasoning-mustard seeds,urad dal, channa dal.
• oil -2tsp

Method:

•    Grind Coconut,Jeera,Red Chili,Curry leaves and make paste.
•    Chop Cabbage into small pieces and stem it.
•    Know  keep the  kadai on the stove put  oil and seanoning now put the grinded paste and cook 2to 3 min and add the steamed cabbage.Mix well till it becomes dry.
• It goes well with rice and chapati.

Plantain stem poriyal (vaazhaithandu poriyal)

The outer one should be removed completely.It will be brittle in nature and will break if you try to.The inner layer will be firm and solid and this is the edible section of the stem.Cut the stem into discs... a sticky thread like structure will cling on to your knife..basically the fibre part.Remove it and continue cutting.Once done with the stem cutting completely ,assemble the cut discs in groups of 3-4 and cut them into cubes. The cut cubes should be immersed immediately in a bowl of water mixed with a drop of curds or turmeric to prevent the discolouration of the cut pieces.Replace the water with fresh water before cooking then proceed.
Ingredients:
Banana stem diced -1 cup
mustard seeds -1/2 tsp
urad dal -1/2tsp
Channa dal -1/2tsp
Curry leaves -few
red chili -2 or 3
Oil -1tsp
salt to taste,but be care full while adding salt it will consume only very little salt.
Turmeric is optional.
Coconut grated -1/2 cup.
method:

• In a kadai put oil once its hot add all other ingredients one by one.
• Strain diced banana stem and add it to the kadai and mix well and close it with a lid and simmer the stove.(you can also cook vegetable in boiling water for 2to3 min and strain it and add to the seasoning )
• Once vegetable is done go head and add coconut and turn off the fire .
• Onion is optional.If u need u can add before adding vegetable.
• If u need protein to be add to this u can add half cooked dal before adding coconut.
• Enjoy with rice and sambar .

Chocolate cake

Ingredients:

Maida -1 1/2cup

Coco powder-1/3cup

Sugar -1cup

Oil -1/2cup

Cold milk -1/2cup

Cold water -1/2cup

Baking soda -1tsp

Salt -1/2tsp

Vanilla extract-2tsp

Vinegar-2tsp

Method:

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
Grease a 9 inch (23 cm) cake tin.
Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
Add milk/water, vegetable oil .
Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
Add vinegar at the end mix vigorously

Transfer to bake tin and bake immediately at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
If needed add 1/3 cup of unsweetened choco chip to add extra flavour and richness.

zucchni dip(zucchini chutney)

Ingrediants:

Zucchni - 1(remove the skin and dice the vegetable)

Urad dal -1tsp

Red or green chili -2(you can add more if u need more spice)

hing -2pinch

Coconut grated-4tblsp

oil -1tbs

Salt to taste

Method:

In a kadai put oil ,once its hot add chili and hing fry for 1 min .

Add urad dal and fry till it turns light brown .Now add zucchni and cook till vegetable is cooked well.

Now add coconut and mix well .

Once its cooled grind it,with water if needed.Add salt to taste.

Enjoy with chips ,rice and Chapathi.

cauliflower utthapam

Ingredients:
You need regular dosa batter -1cup
Cauliflower-small flower
Ginger,garlic paste-1tsp
Onion diced-1
Chili powder-1tsp
Turmeric-1/4tsp
Salt to taste
Oil-2tbs
Coconut - 3 tbs
Cinnamon-small piece
Clove-2piece
Fennel(snoof)-1/2tsp
poppy seeds-1/2tsp
Now grind ingredients from coconut to poppy seeds with water and make paste.

Method:
Cut cauliflower into small florets and steam it till its half cooked.
In a kadai put some oil add onion,ginger,garlic paste,curry leaves,chili powder,turmeric powder and grinded masala and cook till raw smell is gone.
Now add cauliflower and salt and mix well .
If needed sprinkle very little water and close it with a lid and simmer the stove,cook till the masala becomes semi dry.
Now last part make dosa like uthappam (like pan cake)and spread masala on dosa,turn the side and cook both sides.
Serve with any kind of chutney and enjoy!

Banana Flower Vadai

Ingredients:
Channa dal or yellow split peas -1cup
Cinnamon,clove -1or2pieces
Red chili - 3 no
Curry leaves,coriander leaves -few strands
Onion diced -1/2 cup
Salt to taste
Oil to fry
Banana flower (remove outer skin and take only the florets in side,from that florets also take out centre stem and small leaf like portion in the front of the flowers ,after removing all this chop the flowers and soak it in the water till u use it) -1cup(approximately one flower )

Method

• Soak Channa Dal half hour and strain the water.Grind with chili,cinnamon and clove with very little water into coarse batter.
  Now mix it with onion,chopped coriander and curry leaves,chopped banana flower(strain water and squeeze out water thoroughly and add to the mixture) and salt .
• once this is ready heat oil in a kadai make like patties and deep fry into golden brown colour.
• serve with any kind of dip.u can also serve it plain hot vada.

coconut rice

Ingredients

Cooked rice- 1cup

Grated coconut-1/2 cup

Mustard,uradal,channadal-1tsp

Red or green chili- 2n0

Cashew-5no

Curry leaves & coriander leaves- few strands

Hing-1pinch

Oil-1 1/2tsp

salt to taste

Method:

In a kadi add oil and add all other ingredients one by one (Mustard,Uraddal, Channadal,Chili,Curry leaves,Cashew, grated Coconut)

After frying for 2 to 3 min add rice and mix well with salt and 1pinch of hing.

Sprinkle coriander on top and serve .

Baghi

Ingredients:
Plaintain - 1
Besan flour - 1 cup
Rice Flour - 1 Tbsp
Chilli Powder - 1 tsp
Salt To Taste
Baking Soda - 1 pinch
Oil - As needed (for frying)
Asafetida - ¼ tsp

Method:

Peel the edges of the plantain and slice it to your desired Shape
　
Now mix all the ingredients together (except the oil ! ) with water to make batter.
　
Pour the oil into a pan or tava , and heat it. Once it is well heated, dip the plantain slices in the batter and fry them till they are golden.
　
Serve hot with Ketchup or Chutneys of choice.
Enjoy!

(Optional) Let me know if you liked it or not!

Rasa Malai

Ingredients:
Milk - 2 litres
Sugar - 2 cups
Water - 2.5 cups
Saffron - 1 pinch
Broken Pista & Badam - 1 tbs
Cardomom - 1/2 tsp
Vinegar - 2 tsp
All Purpose Flour - 1 tsp

Method:
Make paneer with one litre of milk using vinegar. Now strain the paneer, and mix it with the all purpose flour, and make small flat balls.
Now take another litre of milk and place it on the stove, add 1/2 cup of sugar and let it boil till it is reduced to 1/2 the quantity. At this stage turn of the stove and add cardamom and saffron, mix well.
Take a pressure pan and add 2.5 cups of water and rest of the sugar and mix well.
When it starts boiling add the paneer, and close the lid. Leave it for 2 whistles, and release the pressure and open the lid. Now remove the paneer and press it lightly, and add it to the milk.

Once it is soaked well, serve it chilled.

Jeera poori with spicy potato curry

For preparing jeera poori :

Take a cup of atta(whole wheat flour) add to it quarter spoon of whole jeera ,salt and one spoon of hot oil.

Mix all ingrediants above and make a dough and deep fry it to make hot puris.

For spicy potato curry:

Corriander seeds - 2tbs

Channa dal -1tsp

Urad dal -1/2tsp

Idli rice - 1tsp

Whole jeera -1/4tsp

Whole pepper -1/4tsp

Red chilies -6flakes

Saunf powder -1/2tsp

Boiled potato -2 medium size

Onion - 1 medium size

Tomato -1medium size

Salt to taste.

method:

First dry roast ingrediants ie [corinder,channa dal, urad dal, idli rice,whole jeera,whole pepper,red chilli] then grind , but not too smooth powder.

Take a kadai put 2 tbs of oil then add onions cut in long pieces, then add tomato let the oil come out, then add the ground masala, add some turmeric powder and the required amount of water allow it to boil till oil comes out.

Atlast add salt to taste then the boiled potato leave for one minute .

In another kadai put a table spoon of oil allow it to boil switch of the gas and then add the saunf powder and pour this into the curry which is ready to serve.

ENJOY THE GREAT COMBINATION!

Urad dal Sweet Idli

Ingredients:

Urad dal - 200gms

Jaggery - 100gms

Cardamom -2 or 3 pieces

Method:

Wash urad dal thoroughly and soak it for half an hour .

Smash jagerry and keep aside.

Drain urad dal and grind it without adding water,water in the dal itself is enough .

Grind it to the smooth paste and then add the jagerry to it and mix again.

Remove it from the grinder and then add cardamom powder .

Now take a idli bowl and pour the batter into it and bake it for 10 to 15 mins.

And its now ready to taste ,the yummy urad dal idli.

Crispy masala Bindi(okra)

Ingredients:

Bindi _ 1/4 kg

For stuffing:

coriander powder -1tbsp

jeera powder -1tsp

chat masala -1 1/2tsp

chili powder -1tsp

fried gram powder -2tsp

salt to taste

For batter:

corn flour - 3tbs

rice flour -1tbs

maida(allpurpose flour) -1tsp

method:

• Wash bindi's thoroughly, and select those are in medium size and not too long .
• Now slit bindi in long wise and cut the edge only on the up side,and check for the worms.
• And next step is to mix the ingredients given in stuffing.
• Fill the stuffing in the slit bindi's and keep for half an hour.
• Now mix the batter with salt and pepper ,with enough water and also little thinner.
• Keep oil in kadai,allow it to boil, then dip the stuffed bindis in the batter and deep fry those till golden brown.

Phirni

Ingredients:
Basmathi Rice - 1/2 Cup
Milk - 1 litre
Sugar to Taste
Saffron - A Few Strands
Cardamom - 1/4 tsp
Sliced (Silvered) Almonds - 2 Tbsp

Method:


1. Soak the Basmathi rice for 10 minutes and strain it.
2. Put the rice in the blender and grind it till the rice is coarse.
3. Put the milk on the stove, once it starts boiling add the rice and let it cook till the milk is reduced to half the initial amount.
4. Now add the saffron and sugar, mix well. Once the sugar is dissolved add cardamom and turn off the flame.
5. Garnish with the Sliced (Silvered) Almonds and serve chilled.


Enjoy.

Onion Sambar

Ingredients:

Coconut - 1/2 cup
Roasted Channa Dal - 3 tbsp
Kus Kus (Poppy Seeds) - 1 Tsp
Ginger - 1/4 inch
Fennel - 1/2Tsp
Garlic - 2 pods
Cinnamon - 1 small piece
Clove - 3
Green Chilli - 5
Grind all the Above ingredients into a paste with water.
Big Onion -2( Cut it length wise.)
Oil - 2 Tbsp
Mustard seeds, Channa Dal, urud dal - 1 Tsp
Curry Leaves - a few strands
Salt
Hing - 1 pinch
turmaric-1pinch

Method:
1. In a kadai add oil, once its hot add the mustarrd seeds, channa dal, urud dal, curry leaves and onion and saute for a few minutes.
2. Pour the coconut paste and saute this for 2 minutes and add the required amount of water. Add turmaric.Let it boil for about 5 minutes till the raw smell is gone. Add salt and garnish with coriander leaves.

Serve with dosa.
Note: You can alternate this sambar by adding potato to the sambar and make potato sambar.

tomato brinjal smash

Ingredients:

Brinjal - 150 grams (diced)
Tomato - 2 (diced)
Cumin(Jeera) - 1/4 Tsp
Onion - 1 chopped
Mustard, Channa dal, Urud dal - 1 tsp
Oil for seasoning
Curry leaves - a few strands.
Salt to taste


Method:
1. In a cooker add the brinjal and tomato, the red chilli, jeera and 1/4 cup of water.
2. Cook it for 2 whistles.
3. In a Kadai add the oil and add mustard seeds, channa dal, urud dal, curry leaves and onion and saute for a few minutes.
4. Now remove the cooker lid, and smash the brinjal and tomato mixture.
5. Add salt and saute'd onion and mix well.
6. Garnish with coriander leaves and serve with idli or chappathi.


Enjoy..

strawberry juice

Ingredients:

Strawberries - 10
Sugar to Taste
Milk - 1/4 Cups
A Few Nuts - (Cashew, Almond, Walnut)

Method:
1. In a blended, add all the ingredients and blend it.
2. Serve Chilled

badam kheer

Ingredients:
Milk - 1/2 litre
Almonds (Badam) - 10 (soak them for a while and remove the skin, grind with a little water).
Sugar to taste
cardamom powder - 2 pinches
Saffron - 1 pinch
Rice flour - 1/2 tsp (optional)
Method:
1. Place the milk on the stove,add the badam paste.
2. Let it cook for 5 minutes, till the raw smell of the milk and badam is gone.
3. If you want the kheer to be thicker mix a little rice flour with water and add it to the milk.
4. Add the sugar, saffron, and cardamom.
5. Once the sugar is completely dissolved turn off the stove.
6. Serve hot or cold, it's a great drink for Kids.

ragi dosa

Ingredients:

Ragi Flour - 2 cups

Plain Dosa batter - 1/2 cup

Salt to taste

Onion - 1 chopped

Green Chilli - 3 chopped

Water - 1.5 cups

Jeera - 1/2 Tsp

Method:

1. Mix ragiflour and dosa batter adding water. Add sufficient water as needed to make the batter lightly thinner.

2. Add salt to the batter, also add jeera, onion, green chillies, and curry leaves, and mix well.

3. Keep dosa tava on stove, it should be very hot. Now pour the batter on the tava close from the outer edge, towards the middle in a clockwise motion.

4. Put some oil and place a cover over the dosa. Take it off in a little while, once the dosa is done, then turn the dosa over to the other side, let it roast.

5. Once done, serve hot with any chutney.

veg kurma

Ingredients:
Coconut - 1/2 Cup
Cumin- 1/2 Tsp
Fennel - 1/2 Tsp
Ginger - Garlic paste - 1/2 Tsp
Clove-3no
cinaman-1small piece
Coriander - 1 Tsp
poppy seeds - 1 Tsp
Roasted Channa Dal - 1 Tbsp

> Grind the above into a fine paste
Coriander Leaves - For Garnishing
Curry Leaves - A few Strands
Onion - 1 diced.
Tomato - 1 diced
Oil - 3 tbs
Mustard Seeds - 1/4 tsp
Cardamom - 1 or 2
1 cup of Diced & Boiled Vegetables(Carrot, Beans, Peas, Potatoes, and Cauliflor)

Method:
1. In a kadai, add oil, cardamom, mustard seeds, curry leaves, let it splatter.
2. Now put onions and tomato and cook till it is soft.
3. Now add the grinded masala. Add a little water and cook for a while.
4. Add vegetables, and mix well.
5. Serve Hot with chapathi.

beans poriyal

Ingredients:

1. Beans-50gm
2. Coconut grated-1/4 cup
3. Dry red chili-4no
4. Curry leaves-few strands
5. Oil-2tsp
6. Mustard,urad dal,channa dal-1tsp
   Salt to taste.

Method:

• Wash beans and cut it in small pieces and steam it.
• Put kadai on stove once it is hot add oil,mustard ,urad dal,channa dal,dry Chili,curry leaves and fry for 2min.
  Now add beans and salt and mix well for few min and add coconut and mix it well .
• Your beans poriyal is ready to serve with rice.

onian pakora

INGREDIENTS:

1. Onion-1
2. Basan flour(channa dal powder)-1cup
3. Ajwin-1/4tsp
4. Chili powder-1tsp
5. Rice flour-1tbs (optional)
6. Oil for frying
7. Salt to taste

Method:

• Slice onion length wise.
• Mix all other ingredients together without water.
• Now bind onion with flour mixture wetness in the onion should be enough to bind if u feel its not enough sprinkle very little water.also add one tsp of Hot oil to the batter.
• Now heat oil in a kadai and fry
  enjoy with tea.
  

coffee

Ingredients:
Milk-3/4cup
Water-1/4cup
Instant coffee powder-3/4tsp
Sugar-1tsp
method:
Boil milk and water separately.
while water is boiling add coffee powder and turn off the stove and add hot milk and mix it with sugar and serve hot with the cream on top.

(boiled)Rice Addai

This adai is done in two ways:
First one ,add 1cup of boiled rice to 2 cup of rice flour add 1tsp of salt and make chapathi dough if needed sprinkle very little water for binding ,also if u have dill leaves u can add it to the mixture.let it rest for few min and roll it with roller or do it with hand round shape and cook it as we do for chapathis .you have to eat it immideatly if not it will become harder.
2nd method:
Onion-1,Greenchili-4,Coriander leaves-small bunch,Curry leaves-few strands, Ginger-very small piece,Grated carrot-1/4 cup.
Chop all above ingredents expect carrot.
Now mix all ingredents with one cup of boiled rice and one cup of rice flour with salt.
Now wet your hand and make small balls out of the batter .
Heat dosa tava and pat the balls in round shape like chapathi,put oil and cook both sides.
Serve hot with coconut chetney.

strawberry,date, protein shake,

Ingredients:

• Straw berry -1/2cup
• Dates-8no
• Almond-few
• Walnuts-few
• Protein powder-1tbs
• Milk-1/2 cup

Method:

• Grind all together in blender for 4min and whip it for 2min ,now your healthy protein drink is ready .
• Drink it chilled and energise yourself.

spinach onion bonda

ingredients:
besan flour-1cup
onion -1/2 cup chopped
spinach -1cup chopped
green chili-3no chopped
rice flour-1tbs
baking soda-1/4tsp
few curry leaves and coriander leaves
salt to taste
water for binding
oil for deep frying

method: bind all ingredients together and fry it in oil.serve this tasty snack with ketchup.

paneer stir fry

ingredients:

1. paneer(diced)-100gm
2. capsicum-1(cut straight)
3. ginger-small piece(make juliennes)
4. ginger garlic paste-1tsp
5. tomato puree-2tbsp
6. crushed coriander seeds-1/2tsp
7. dry red chili-2no
8. coriander leaves for garnish
9. salt to taste
10. oil-2tsp

method:

• Heat oil in a kadai, add ginger garlic paste fry for few min.
• Add tomato puree fry 1 min and add paneer,crushed coriander seeds,ginger juliennes,whole red chili,and green pepper.
• Mix it for 2 to 3 min now add salt and garnish with coriander leaves and serve hot.
  

Rasagulla

Ingredients:

Milk	1 Litre
Vinegar	2 tsp
Rava (or 1tsp Maida)	1/2 tsp
Sugar	2.5 cups
Water	2.5 Cups

Method:
1) Make paneer with milk using vinegar (refer to the step by step paneer making guide, just search for "how to make paneer" in the above search box)

2) Now mix the paneer with 1/2 tsp of Rava for 10 mins and make it into a soft dough. Divide the dough into equal sizes and make small balls.

3) Now dissolve the sugar in the water. Transfer the syrup into a pressure cooker, add the balls and let them cook for two whistles. Slowly release the pressure.

4)Transfer them into a bowl, and once they are cooled, add a little rose essense(optional) .

5) Serve Chilled. Enjoy!

Milk Peda

Ingredients:

1/2 Cup - Paneer
1/2 Cup - Milk Powder
1/2 Cup - Milk
1/4 Cup - Sugar
2 Tsp - butter or Ghee
Cardamom Powder - 2 pinch
Pistachios(cut or diced) and a Pinch of saffron for garnishing.

Method:

1. Take a nonstick pan and add the ghee, milk, milk powder and paneer and mix well.
2. Cook the mixture at a medium flame until the mixture leaves the side {doesnt stick to the side).
3. Now transfer this to a bowl and let it cool till it is lukewarm.
4. Now mix the sugar and cardamom powder into the mixture and mix well till everything is blended together and forms a soft dough.
5. Divide the dough into equal sizes and make round balls, and press in the middle and place the pistacios in the depression.
6. Serve
7. Enjoy.

Paruppu Urandai with Tamarine sauce dipping

Ingredients:

Urud dal - 1 cup
Coconut - .25 cup
Dry Chilli - 4
Mustard Seeds - 2 tsp
Cumin Seeds - 1/4 Tsp
Asafotedia - 1/2 tsp
Oil - 1 tbsp
Salt to Taste

Method:

1. Soak dal and chilli for one hour and drain the water and grind them together with coconut, asofetida and salt, till the mixture is coarse.
2. Pour the oil in a kadai and add mustard sees, cumin seeds, curry leaves and add the ground tuvardal mixture, and mix well.
3. Once it has reached a bindable consistency(so it can be made into balls), make small balls, and steam them for 7 to 8 minutes.

For the Dipping:

1. Take tamarin juice and add red chilli, salt, curry leaves, and a little jaggery and mix this mixture by hand till the flavors of the ingredients infuse with the tamarin juice.
2. Season the mixture with mustard seeds.
3. Serve with the Paruppu Urandais as an evening snack.

Drumstick in Tamarin Sauce (Murungakai Puli)

Ingredients:

• Drumstick-6
• Tamarind juice -1/4 cup
• Onion-1
• Chili powder-11/2tsp
• Turmeric powder-1/4tsp
• Curry Leaves-few
• Mustard -1/4tsp
• Urad dal - 1/4tsp
• Methi seed - 2 pinch

Method:

1. Cook the drumstick in water and drain it.
2. Once it is cooled take out the inner pulp.
3. In a Kadai add mustard seeds, methi seeds, urud dal, curry leaves and onion and cook them for 4 minutes and add the chili powder and pulp.
4. Cook till the raw smell is gone.
5. Now add the tamarin juice, turmeric powder and cook till the mixture becomes thick. If you need you can add a little bit of sugar. It enhances the flavour.
6. Add salt to taste.
7. Serve with white rice.

Veg - Fried Rice

Ingredients:

• Rice - 1 cup
• Diced Vegetables - 1/2cup (carrot,beans,capsicum,springonion,peas any vegetables you like u can add to it.)
• Oil - 1 tsp
• Vineger - 1/4tsp optional
• Chili sauce, (Aginomotto optional)

For Sauce:

• Tomato sauce (ketchup) - 2tsp
  Soy sauce-1 tsp
• Chili powder-3/4 tsp
• Salt- 1.25 tsp
• White pepper-1 tsp
• Oil-1 tbs

Method:

1. Cook rice first and let it cool make sure each rice strands are separate.
2. In a kadai add 1 tbsp oil let it heat till smoke comes now turn off the stove.
3. Add chili powder,pepper,tomato sauce,soy sauce,salt and mix well this will be the sauce for rice.
4. Now in another kadai put 1tsp of oil add vegetable and cook for a while.
5. Keep some spring onion separate so it can be added at the end to enhance the flavour.
6. Add pinch of aginomoto to the vegetables if you like.
7. Once the vegetables are 3/4 done add rice and sauce and mix well.
8. Sprinkle some spring onion on the top and mix it once and serve.

Ginger Pickle (Ingi Urugai)

Ingredients:

1. 100 grams  ginger (cut into 1/4 or 1/2 inch pieces)
   
2. 15 Red Chili
   
3. 1/4 cup tamarin juice
   
4. Salt to taste
   

• Mustard seeds for seasoning - 1/2 tsp
  

Method:

• Put 1/2 tsp of oil and fry the ginger till it loses the raw smell.
  
• Remove it and grind it with chili, tamarin juice and salt. If you prefer it a bit sweeter add 2 tbs of sugar.
  
• In a Kadai add 3 tbs of oil add mustard seeds and pour the mixture into it.
  
• Mix well till it becomes thick as needed (as per your taste)
  

Coconut Burfi

Ingredients:

• Grated Coconut - 2 cups
  
• Sugar - 2 cups ( add less if you don't want it too sweet)
  
• Ghee - 1 tsp.
  
• Cardamom powder - 1 tsp.
  
• Water - 1 cup.
  

Method:

1. Warm coconut in a heavy pan and transfer to a plate.
2. Add sugar to 1 cup of water and heat in a frying pan till it reaches a "2.5 string consistency".
   Then add the grated coconut to the sugar syrup
   Keep on mixing well till it forms soft lumps.
3. Add cardamom powder to the above prepared mixture.
   Pour the mixture into a greased flat plate and spread evenly with a spoon.
   Allow it cool down and after sometime ,make slices with a knife.
   Enjoy and Post Comments
   

Carrot-Almond Kheer

Ingredients:

• 100 grams of carrot(s)
• 10 to 12 almonds
• Pachai Karpooram (also known as green camphor)
• Cardamom - Half teaspoon
• Milk - 1 cup
• Sugar 1/4 cup

Method:

1. Cut the carrot and steam it.
2. Remove the almond skins and grind the almonds with the carrots and the milk in a blender/mixie.
3. Take a bowl and put it on the stove and pour the mixture into the bowl.
4. Add sugar and water, add more sugar if you want it sweeter or more water if needed.
5. Let it boil for 2 - 3 minutes.
6. Take from flame and add crushed cardamom and pachai karpooram ( green camphor)
7. Serve hot or cold.
8. Leave a comment.

Enjoy!

Did you know?

1. Pachai Karpooram (green camphor) is got from the tree Cinnamomum camphora (commonly known as Camphor tree, Camphorwood or camphor laurel)
2. Camphor is a white crystalline substance, obtained from the tree Cinnamonum camphora. Camphor has been used for many centuries as a culinary spice, a component of incense and as a medicine. Camphor is also a bug-repellant and a flea-killing substance.
   
3. Cinnamomum camphora is native to Taiwan, southern Japan, southeast China and Indochina
   

Bread Bhaji

The bread bhaji is a quick fix snack that offers a sweet and spicy taste. Perfect as an appetizer just make sure it isn't too oily. The sweetness comes from the bread and the batter provides the spice.

Ingredients:

For the batter:

1. 4 Tbs Besan Flour

2. 1 Tsp Rice Flour

3. 1 Tsp red chili powder

4. A pinch of hing

5. Salt to taste

Method:

1. Add water to the ingredients and make a thick batter.
2. Dip the bread in the batter and fry it in oil till golden. 
   
3. Bread bahji is ready
   
4. Goes well with tomato ketchup or sauce or any dipping of your choice.
   

Enjoy!

Shallow fry potato

Ingredients

• Potato -  1\2 kg
  
• Garam masala - 2 tsp
  
• Chili powder - 1 tbsp
  
• Salt to taste 
  
• Hing a pinch
  

Method:

• Cut the potatoes into small even pieces  .
  
• Put two tablespoon of  oil in a kadai  then add some mustard  seeds  channa dal and urad dal let it become golden brown ,now add the cut potatoes in kadai and fry for ten to fifteen minutes.
  
• In this stage add the required amount of salt and fry till slightly brown.
  
• Now in this step add  turmeric , chili powder and garam masala.
  
• Now simmer the stove and stiring every two minutes ,continue till the potatoes becomes soft.
  
• And now the yummy potato shallow fry is ready to eat.
  

               MAJJA MADI!

Aloo - Paneer Paratha

A Paratha (or parantha) is a flatbread that originated in the subcontinent (South Asia). It is made with whole-wheat flour, pan fried in ghee or cooking oil, and sometimes stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or paneer

The original variety of parathas is served within Punjab, the home of parathas. They are covered in homemade butter and eaten by dipping pieces of the paratha in homemade yogurt. Parathas go best with lassi, a buttermilk drink also originating in Punjab.

Paratha (with yoghurt or pickles) is staple breakfast for a large number people in Pakistan and India.

Onto the Recipe:

Ingredients:

• Whole wheat flour - 2 cups
  
• Water - 3/4 or 1 cup (depending  upon flour quality)
  
• Salt - 1/2 tsp
  

Bind them all together and make plain chapathi dough. Let it rest for 10 minutes.

Ingredients for making the stuffing:

• Potato(medium) - 2
  
• Turmeric powder - 1pinch
  
• Green chili-4
  
• Paneer - 1/2cup
  
• Curry leaves - 2 tbs 
  
• Coriander leaves chopped - 2 tbs
  
• Gram masala - 1tps
  
• Lime juice - 1/4tsp
  
• Salt to taste
  

Method:

1. Peel the potatoes, boil them and smash them.
   
2. Now add scrambled paneer , chopped green chili, turmeric powder, garammasala, curry & coriander leaves, salt and mix well.
   
3. Sprinkle lime juice and make into balls.
   
4. Roll chapathi and keep the potato ball in middle and cover it .
5. Again roll it into chapathi 1/4 inch thick . Roll gently so the stuffing does not come out. 
6. Put these chapathi on hot tava put some ghee and cook on both sides.
7. Enjoy with tomato saag.
8. Post Comments.

Avaraikai Masala Vada

Ingrediants :

• Avaraikai - 1 cup


• Small onions - 150gms


• Green chillies - 3-4


• Cinnamon - 1\2 inch piece


• Clove -2-3 piece


• Ginger garlic paste - 2 tsp


• Khus-khus- 1 tsp


• Saunf - 1 tsp


• Red chillies - 2 flakes


• Salt to taste


• Curry leaves -15 leaves


• Corriander leaves - 1\4 cup

Method:

• Grind corsely avaraikai with cinnamon,clove,red chili,khus-khus,saunf .
  
• Chop onions,greenchili,curry leaves and coriander leaves.
  
• Mix chopped onion,green chili,curry leaves,ginger garlic paste and coriander leaves with avarikai batter with salt.(you can stir in these things in blender itself before removing avaraikai batter from  the blender)
  
• Now shape it and fry it in oil and serve it with mint chatney.

Shai Jeera Pulav

ingredients:

basmati rice -1cup
shai jeera-1tsp

sugar-1tsp

green chili-2no(chopped)

onion slicied-1/2cup

coriander leaves-few strands

ginger garlic paste-1/4 tsp

salt to taste

oil-2tsp

boiling water-1 to 1 1/2 cup

method:

• soak basmati rice for 10 to15 min and strain it.
• in thick bottomed pan add 2tsp oil and add shai jeera and add sugar to it and caramelize it ,be care full do not burn it.
• now add onion,ginger garlic paste,green chili and saute for min.do not worry if onion is dark brown,its because of sugar.
• now add strained rice to it and mix well be carefull not to break the rice.
• at this point add boiling water 1 to 1 1/2 cup depending on rice quality,once it starts boiling simmer stove let it cook till water is completely absorbed it might take 10 t0 20 min.
• sprinkle coriander leaves on top.
• serve this rice with any mugalai gravy.

(Plain) Rasam

Tamil: Rasam; Kannada: Saaru; Telugu: Chaaru; Malayalam: Rasam; Tulu:Resa

Rasam in Tamil means "essence," and, by extension, "juice" or "soup". Historically, it was prepared mainly with black pepper and tamarind, both ingredients are native to and abundant in Tamil Nadu, Andhra Pradesh, Kerala, and South India in general. It is also referred to as Chāttamudu by Iyengars.

Sourashtras, an immigrant community living in Madurai from the 16th century, still refer to it as Pulichaar (Puli or Pulipu means tart (tamarind).

It is known as Saaru in Kannada and Chaaru in Telugu. Incidentally, rasam is the basis of mulligatawny soup, which is an Anglo-Indian version of the same.

Source: Wikipedia

Well, that's enough history, Onto the Recipie ! ☺

Ingredients:

• Tamarind - lemon size
  
• Jeera powder - 1tsp
  
• Coriander powder - 1/2tsp
  
• Pepper powder - 1tsp
  
• Red chili - 2
  
• Turmeric - 1/4tsp
  
• Hing - 2pinch
  
• Tomato - 1/2
  
• Garlic - 2pods(crushed)
  
• Curry leaves- 1 string
  
• Coriander few
  
• Salt to taste.
  
• Mustard seeds - few
  
• Oil - 1/2 tsp
  

(Optional - You can add 1 or 2 pinches to elevate it's flavor.)

Method:

1. Soak the tamarind and take out the thick pulp.
2. Add tomato, coriander leaves, coriander powder, jeera powder, pepper powder, turmeric and squeeze it by hand till the tomato is smashed well, now add water and adjust the taste by adding salt.
3. Turn on the stove keep a kadai ,add oil, once oil becomes hot, add mustard seeds , crushed garlic, curry leaves, dry chili and pour rasam mixture to it.
4. Once it gets ready to boil turn of the stove and add hing.
5. Serve with rice.
   

Enjoy.

Cucumber Kurma

ingredients:

•  Cucumber diced-1cup(skin peeled)
  
• yellow split moong dal-1tbs
  
• Jeera-1/2tsp
  
• Red chili-3
  
• Coconut scraped-1/2 cup
  
• Hing-2pinch
  
• Oil-1tbs
  
• For seasoning:oil,mustard,urad dal,curry leaves.
  

method:

• Steam diced cucumber.
  
• Fry moong dal and grind with chili,coconut,jeera,and hing.
  
• In a kadai pour the mixture and let it boil till raw smell is gone now add steamed cucumber and salt.
  
• Now season it with musturd ,urad dal and curry leaves. garnish with coriander and serve.
  
• Goes well with rice and chapatis.
  

Rice vadagam

Ingredients:

• Left over rice - 1 cup
• Cumin seeds - 1 tsp
• Green chillies - 3 to 4
• Salt to taste
• Hing - a pinch

Method:

• Take a mixie(blender) and add cumin seeds ,salt ,hing and green chilies and grind it once then add left over rice and grind till all ingrediants blend together
• Take a murukku press put the blended mixture into it and press it on a plastic sheet and keep that sheet in sun for two days to get it dried completely.
• After it is completely dried it is ready to fry.
• Take a pan add oil allow to it, now turn on the fire,once oil becomes hot ,fry dried vadagams in it.
• Once it splutters take it out and put it on a kitchen tissue .
• It is ready to eat as snack or as a an accompaniment to lunch.

Sweet Potato Stir Fry

Ingredients:

1. Sweet potatoes - 1 cup
2. Coconut(scraped) - 1tbs (optional; used for garnishing)
3. Oil - 1 tbs
4. Mustard seeds - 1 tsp
5. Channa dal - 1 tsp
6. Urad dal - 1 tsp
7. Curry leaves - 1 tbs
8. Chilli powder - 1 tsp
9. Turmeric powder - a pinch
10. Salt to taste

Method:

1. Wash the potatoes properly then cut them into half inch pieces, soak them in water till we use it. (This is to prevent it from changing color)


2. Now add oil to a pan let it get heated then add mustard seeds, channa dal, urad dal and curry leaves.


3. Next add the sweet potatoes and stir fry for few seconds and then add half cup of water and close lid till the potatoes are cooked soft.


4. In between remove the lid and add salt , chilli powder and turmeric powder and close the lid till water evaporates completely.


5. Now open the lid and mix it once and garnish with coriander leaves and scraped coconut.


6. Turn off the stove. It is now ready to serve.

Enjoy!

Capsicum in Pumpkin Gravy

Ingredients:

1. Pumpkin - 1 cup
2. Capsicum - 1 small
3. Tomatoes - 3 nos
4. Cumin seeds -1 tsp
5. Sugar - 2 tsp
6. Cinnamon stick - 1 inch piece
7. Maze flower - 1 pinch
8. Cardamom - 1

Method :

• Peel the skin of pumpkin boil it and grind to paste.
• Then take 2 tomatoes blanch it, remove the skin and make a fine paste .
• Now cut capsicum and one tomato saute in butter for few seconds and keep aside.
• Take a thick bottomed pan, Add two tbs of oil and add cumin seeds ,cinnamon, maze flower,cardamom and sugar.
• Let the sugar be caramalised then add grinded pumpkin and tomatoes , cook it till oil comes out.
• Then add salt ,chili powder,coriander powder and saute for few seconds and then add finely chopped green chillies and ginger juliennes,and lastly add the capsicum and tomatoes that have been sauted in butter earlier.
• Garnish it with coriander leaves and serve with chapatis and puries.