Eggplant Roast ( Baigan Roast )

Ingredients :
Eggplant - 1
Coriander seeds - 2 tbsp
Pepper - 1/2 tsp
Cumin seeds - 1/4 tsp
Fennel seeds - 1/2 tsp
Chana Dal - 2 tsp
Cardamom - 1
Cloves - 2
Sambar powder or Kozhumbu powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as required
Garlic paste - 2 tsp
Oil - as required

Preparation :
1. Dry roast coriander seeds , pepper , cumin seeds , fennel seeds , chana dal , cardamom , cloves.
2. Blend dry roast ingredients along with remaining ingredients except oil.
3. Marinate the sliced eggplant with the ground paste for 10 mins.
4. Fry the eggplant until cooked on both sides.

Wheat flour Murukku

Ingredients :
Wheat flour - 2 cups
Rice flour - 2 cup
Gram flour - 1 cup
Red chili powder - 2 tsp
Sesame seeds - 1 tsp
Ajwain - 1 tsp
Salt - as required
Oil - as required for deep frying
Asafoetida - a pinch

Preparation :
1. Mix all the ingredients into a bowl , add water to make a dough.
2. Place a little dough inside the murukku maker and prepare murukku in desired shapes.

Carrot Uthappam

Ingredients :
Dosa batter - 1 cup
Carrot ( Shredded ) - 1/4 cup
Onion - 1/4 cup
Coriander leaves - 1 tbsp
Oil - as required

Preparation 1:
1. Combine carrot , onion , coriander leaves in a bowl and keep them separately.

Preparation 2:
1. Pour a laddle of dosa batter in the tawa , immediately add the shredded carrot - onion mixture on top of the dosa and pour in required amount of oil and allow it to cook on both sides.
2. Serve with coconut chutney and Onion tomato chutney.

Appam ( without yeast and without appam soda )

Ingredients :
For the batter
Par boiled rice - 1 cup
Raw rice - 1 cup
Urad dal - 2 1/2 tbsp
Aval ( Rice flakes ) - 1/2 cup
Fenugreek seeds - 1 tsp
Salt - as required

For Serving :
Coconut milk added with required amount of sugar , pinch of cardamom powder.

Preparation :
1. Soak all the ingredients of " For the batter " except salt for 4 to 5 hourrs.
2. Make a batter out of this and allow it to ferment for 8 hours or overnight.
3. Using appam kadai , make appam and serve with coconut milk.

Sodhi ( Idiyappam side dish )

Ingredients :
Coconut milk - 1 cup
Onion - 1
Tomato - 1
Ginger garlic paste - 1 tbsp
Corn flour - 2 tsp ( dissolved in water )
Turmeric powder - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp
Fennel seeds - 1/2 tsp
Star anise - 1
Lemon juice - 1 tsp
Green chilies - 2
Coriander leaves - 1 tbsp
Salt - as required

Preparation :
1. Heat oil in a pan , add fennel seeds , star anise , curry leaves , green chilies , onion  and saute till golden brown.
2. Add ginger garlic paste , saute until raw smell disappears. Go ahead with tomatoes , turmeric powder and saute until raw smell from turmeric powder leaves.
3. Add coconut milk. Immediately after adding coconut milk , it becomes curdle texture. In order to stop that , add the corn flour liquid as soon as you add the coconut milk.
4. Add coriander leaves and give it a quick stir and allow it to cook for 5 mins.
5. Switch off the flame , add the lemon juice and it is ready to be served.

Spicy chicken in cashew nut gravy

Ingredients :
Chicken - 500 gms
Onion paste - 1
Tomato puree - 2
Ginger garlic paste - 1 tbsp  + 1 tsp
Cashew nuts - 10 to 15
Almonds - 5 to 6
Cardamom - 2
Cloves - 3
Bay leaf -1
Curd - 1 tbsp
Coriander leaves - 1 and 2 tbsp
Chicken masala - 1 tsp
Oil - 2 tbsp
Butter - 1 tbsp
Garam masala powder - 1/2 tsp
Red chili powder - 2 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/2 tsp

Preparation 1:
Soak almonds and cashew nuts in hot water for 10 mins. Remove the shell from almonds and make them a paste with little water.

Preparation 2 :
1. Marinate chicken with curd , turmeric powder , 1 tsp of ginger garlic paste for 20 mins.
2. Heat oil and butter in a pan , add dry spices , followed by onion paste and saute until raw smell disappears.
3. Add ginger garlic paste and continue to saute. Go ahead and add the marinated chicken and cover the lid , cook for 3 mins.
4. Once the oil is separated , add the dry masala powders and coat the chicken with all the dry masala's.
5. Add the tomato puree and cover the lid and cook for another 2 to 3 mins. Add coriander leaves and combine them well.
6. When oil is separated , finally add the cashew nut paste and allow them to cook for 5 mins.
7.  Garnish with remaining coriander leaves and serve hot with Roti , Tandoori roti.

Corn Fried Rice

Ingredients :
Basmati rice ( cooked ) - 1 cup
Boiled sweet corn - 1/2 cup
Carrot ( chopped ) - 1/4 cup
Garlic ( chopped ) - 1 tbsp
Onion ( Optional ) - 1
Peas or beans - 1/4 cup
Salt - as required
Oil - 1.5 tbsp
Spring Onion - 2 tbsp
Soy sauce - 1 tsp
White pepper powder - 1 tsp or as required

Preparation :
1. Heat oil in a pan , add garlic and saute until light brown.
2. I used onion , this is optional. Saute the onions for a minute.
3. Add all the vegetables and give it a quick stir. Add required salt.
4. Add cooked rice and combine well with all the vegetables. Season with pepper powder , and finally add the spring onion.



Note :
Boil 5 to 6 cups of water in a big pot , add 1 tbsp of oil and required salt for rice. Add rice once the water starts boiling. Cook them until they are done.

Sathu Maavu recipes for babies

This particular recipe is best suitable for babies. Its a very easy and healthy recipes for kids.

Ingredients :
Finger millet - 250 gms
Pearl millet - 50 gms
Green gram - 100 gms
Corn - 50 gms
Red rice - 50 gms
Cooking rice - 50 gms
Jowar - 50 gms
Wheat - 100 gms
Cashew nuts - 10 ( Optional )
Almonds - 25
Cardamom - 5 to 6
Black channa - 50 gms

Preparation :
1. Dry roast each ingredients separately and keep them in separate utensils once roasted until all the moisture is removed.
2. Grind them to a fine powder.

Note :
This can be used for babies , diabetics patients ,elder people.

Karuvepilla Chicken varuval

Ingredients :
Chicken - 400 gms
Curry leaves - 1/4 cup ( roasted )
Curd - 5 to 6 tbsp
Red chili powder - 2 tsp
Garam masala - 1/2 tsp
Pepper powder - 1/2 tsp
Ginger garlic paste - 1 tbsp
Salt - as required
Fennel seeds - 1/2 tsp
Oil - 2 tbsp
Fennel powder - 1/2 tsp
Cumin powder - 1 tsp

Preparation :
1. Blend all the ingredients except chicken and oil.
2. Marinate the chicken with the ground paste for 1 hour.
3. Heat oil in pan , add fennel seeds , marinated chicken and cook until the chicken is done.

Pomegranate mint cooler

Ingredients :
Pomegranate - 1 cup
lemon juice - 2 tbsp
Mint leaves - 6 to 8 fresh
Roasted cumin powder (optional) - 1/4 tsp
Sugar - as required or use honey
Chill water - 2 cups

Preparation :
1. Blend all the ingredients together in a blender.
2. Strain the mixture in a juice strainer.
3. Add water to this mixture and adjust with required sugar.
4. Pour in glasses. garnish with mint leaves. Also add ice cubes or crushed ice for better taste.

Cheeyam ( Susiyam ) - Traditional Tamilnadu style

Ingredients :
Chana dal - 1 cup
Cardamom powder - 1/2 tsp
Coconut ( shredded or chopped ) - 1/2 cup ( I preferred roasted coconut )
Jaggery - 1 cup
All purpose flour - 1 cup
Water - as required
Salt - a pinch
Ghee - 1tbsp
Oil - for deep frying

Preparation :
1. Pressure cook chana dal with required amount of water.
2. Make jaggery syrup with 5 to 6 tbsp of water.
3. Now coarsely grind the chana dal and keep them aside.
4. Heat ghee in a pan , add chana dal , cardamom powder , salt , filtered jaggery syrup ( after removing the impurities ).
5. Finally add roasted coconut and make a dough.
6. In a separate bowl , add all purpose flour , pinch of salt and little water. Make a batter.
7. Make small balls of the poornam and dip in the batter. Deep fry the balls and serve.

Jaggery Pidi Kozhukattai

Ingredients :
Rice flour - 200 gm
Jaggery - 1 cup
Cardamom powder - 1/2 tsp
Water - 13/4 cup
Coconut slices - 1/2 cup ( slightly roasted ) ( optional )
Salt - a pinch

Preparation :
1. Melt jaggery in water and drain them from impurities. Add the filtered jaggery in a pan.
2. Add cardamom powder , cocnut slices , salt , rice flour and stir continuously in flame to make a dough.
3. Apply some ghee or sesame oil in hands and make small balls out of the dough when its still hot.
4. Cook the balls in steam

Masala Peanuts

Ingredients :
Peanuts - 1 cup
Rice flour - 2 tbsp
Besan - 3 tbsp
Maida - 1 tbsp
Water - as required
Salt - as required
Red chili powder - 2 tsp
Asafoetida - a pinch
Oil - for deep frying

Preparation :
1. Take peanuts in a bowl , add all the ingrediuents except water.
2. Combine them well so that the peanuts are well coated.
3. Sprinkle water on the peanuts and start combining them well with fingers and make sure it is well coated and need not be like bajji batter.
4. Deep fry them in batch wise. Drain them in tissue paper for any excess oil.

Chicken Reshmi Kabab - Using direct gas ( without Oven )

Ingredients :
Boneless chicken - 400 gm
Curd - 1 cup
Ginger-garlic paste - 2 tbsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander leaves ( chopped ) - 2 tbsp
Salt - as required
Fresh cream - 1 tbsp ( Optional )
Red chili powder - 1/2 tsp
Cashew nuts - 6 to 7
Almonds - 6 to 7
Lemon juice - 1 tsp
Oil - 1 tbsp

                                                           Roti Maker ( Downloaded from Google )


Preparation :
1. Soak cashew nuts and almonds in hot water for 10 mins.
2. Make a paste of this with little water. Keep them aside.
3. Combine curd , ginger garlic paste , lemon juice , fresh cream , red chili powder , pepper powder , turmeric powder , coriander leaves , salt , cashew nut
4. Add chicken to this mixture and add oil to it. Allow the chicken to marinate for 1 hour.
5. Then place the chicken in the chappathi maker and allow it to cook until the chicken is done.
6. If required apply some butter. This is an optional step.
7. Serve hot with some mint coriander chutney.

Murg Tangdi Kabab

This is my favorite recipe and my husband loves this a lot. I watched this in a TV show and tried to implement and came out really well.

Ingredients :
Chicken drumsticks - 3
Ginger garlic paste - 2 tsp
Red chili paste - 1 tsp
Chat masala - 1/2 tsp
Salt - as required
Lemon juice - 2 tsp

Tandoori Masala Ingredients :
Curd - 1 cup
Ginger garlic paste - 2 tsp
Red chili paste - 1 tbsp
Chat masala - 1 tsp
Black salt - 1 tsp
Lemon juice - 1 tsp
Salt - as required
Garam Masala - - 1 tsp
Oil - 3 to 4 tbsp

For Garnish 
Green chutney

Preparation :
1. In a bowl , marinate chicken drumsticks with ginger garlic paste , red chili paste , chat masala , salt and lemon juice. Mix it well and keep it aside.
2. In a separate bowl , add curd , ginger garlic paste , red chili paste , chat masala, black salt , lemon juice , salt and garam masala. Mix it well.
3. Now mix the prepared paste with marinated chicken and keep it aside for minimum 3 hours. I prefer to keep it overnight.
4. Add some oil to the chicken and grill at 170'c preheated oven for about 15 mins.

Crispy Rava Dosa

Ingredients :
Semolina - 1 cup
Rice flour - 1/2 cup
All purpose flour - 1/4 cup
Onion - 2
Green chilies - 2
Ginger ( chopped ) - 1"
Coriander leaves - 1 tbsp
Curry leaves - 1 tbsp
Salt - as required
Oil - as required
Water - 11/2 to 2 cups
Cumin seeds ( half crushed ) - 1 tsp
Pepper ( half crushed ) - 1 tsp

Preparation :
1. Combine semolina,rice flour and all purpose with enough water to it and mix until no lumps are formed.
2. The batter should be thin enough. The consistency should be like butter milk.Keep this aside for 10-15 mins.
3. Add finely chopped onion,ginger,salt,green chili,coriander,curry leaves, cumin and pepper to it and give a proper mix.
4. Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to the centre.
5. Cook on medium flame for 1-2 mins and the increase the flame later and cook for another 2 mins until you see brown.
6. Serve it hot right from the pan and on to the plate with coconut chutney.

Spicy Chicken Galette - Indian style

Ingredients:

Dough
All purpose flour - 1 cup
Sugar - 1/4 tsp
Salt - 1/4 tsp
Unsalted butter ( cold ) -  cubed into 1/2” pieces
Semolina - 1/4 cup
Ice water - 1/4 cup

Filling
Chicken tikka - 1/2 cup
Onion sliced - 1
Capsicum - 2 tbsp
Tomato - 2 tbsp
Sweet corn ( cooked ) - 2 to 3 tbsp
Tomato ketchup - 2 tbsp
Pizza seasoning - 1 tsp
Chili flakes - 1/2 tsp

Preparation :
1. In a large bowl, mix together flour, sugar and salt. Using your hands, mix in half of the butter, squeezing the cubes between your fingers, until the mixture resembles a coarse meal.
2. Add in the remaining butter, squeezing the cubes between your fingers once again. Drizzle water over the dough and knead 3 to 4 times. Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 30 minutes.
3. When ready to bake, preheat oven to 375 degrees. Roll out the galette dough into a 10” round.
4. Apply the tomato ketchup evenly , place the chicken tikka. Sprinkle tomatoes , capsicum , sweet corn , onion.
5. Sprinkle pizza seasoning , chili flakes.Fold the pastry edge up and over the filling to create a 1” border. Brush the pastry border and edges with the melted butter. Place the galette on the parchment paper which is placed over the baking tray and bake for 35 minutes.

Ribbon Pakoda

Ingredients :
Besan - 3 cup
Rice flour - 1 cup
Red chili powder - 5 tsp
Salt - as required
Baking soda - a pinch
Oil - For deep frying

Preparation :
1. Sieve besan , rice flour , salt , red chili powder , baking soda in a bowl.
2. Add required amount of water and make a dough.
3. Add little oil and knead the dough to a soft texture.
4. Heat oil in a pan for deep frying. Place little dough in the murukku maker and fry them well.

Vendaya Keerai Paruppu

Ingredients :
Chana Dal - 1/2 cup
Fenugreek leaves - 2 bunch
Onion - 1
Garlic - 4
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Lemon juice - 1 tbsp
Salt - as required

For Tempering :
Cumin - 1/2 tsp
Mustard seeds - 1/4 tsp
Oil - 2 tbsp

Preparation :
1. Pressure cook chana with turmeric powder and keep them aside.
2. Clean and wash fenugreek leaves. Heat oil in a pan , add mustard seeds , cumin seeds , chopped garlic. Once the garlic is turned golden brown , add chopped onion and saute for 2 mins.
3. Add chopped fenugreek leaves , red chili powder , cumin powder , salt and cook for sometime.
4. Add cooked dal to this and allow it to cook for sometime and finally add lemon juice.

Vazhakkai Kadalaiparuppu Kootu

Ingredients :
Vazhakkai or Raw banana - 2
Kadalai paruppu or Chana Dal - 1/4 cup
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Shredded coconut - 1/4 cup
Shallots - 4

For Tempering :
Dry red chili - 3
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - as required
Shallots - 4
Oil - as required

Preparation :
1. Soak chana dal for 2 hours.
2. Peel raw banana and chopped them.
3. Pressure cook chana dal along with turmeric powder , cumin powder , shallots with required water. This should be half cooked.
4. Add chopped raw banana to this cooked chana dal and allow it cook for 15 mins.
5. Add shredded coconut to raw banana mixture and give it a quick stir.
6, Heat oil in a pan , add mustard seeds , urad dal , dry red chili , curry leaves , onion and saute until golden brown. Add this to the raw banana.

Aval Jaggery

Ingredients :
Aval - 1 cup
Jaggery - 1/2 cup
Cardamom powder - a pinch
Shredded Coconut - 3 tbsp
Salt - a pinch
Ghee - 2 tsp
Mixed nuts - cashew nuts , raisins , pistachio , badam

Preparation :
1. Wash aval in water for 2 to 3 times and leave it for 5 to 10 mins or until it becomes soft.
2. Make thick jaggery syrup using little water.
3. In a pan , heat ghee and roast mixed nuts. Remove and keep them aside.
4. In the same pan , add jaggery syrup and bring them to boil.
5. Add the soaked aval , cardamom powder , salt , coconut and give them a quick mix,
6. Finally add the nuts and serve them.

Spicy Masala Baby Potatoes

Ingredients :
Baby Potatoes
Curry leaves - few
Egg plant - 1/4 cup
Kashmiri red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as required
Garlic - 1 tbsp
Oil - 2 tbsp
Coriander leaves - 1 tbsp
Chat masala - 1/2 tsp

Preparation :
1. Boil baby potatoes. Peel out potatoes and pork each potatoes with fork. So that masala's go inside.
2. Apply turmeric powder and keep them aside.
3. Heat oil in a pan , add chopped garlic , curry leaves and saute until golden brown. Add potatoes , chopped egg plant and continue to saute for sometime until egg plant is cooked.
4. Add all the dry masala powders and saute for 2 to 3 mins.
5. Finally garnish with coriander leaves and serve hot with Roti.

Sweet Diamond cuts using Wheat Flour

Ingredients :
Wheat flour - 1 cup
Salt  - a pinch
Brown sugar or normal sugar - 1/2 cup
Cardamom powder - a pinch
Baking soda - 1/2 tsp
Oil - for deep frying
Ghee - 1 tsp
Water - as required

Preparation :
1. Sieve wheat flour , baking soda , salt in a bowl.
2. Add sugar , ghee , cardamom powder to this mixture and knead it to a soft dough using water.
3. Now take a small portion and roll it using chappathi rolling pin and make it a chappathi shape.
4. Now cut into small pieces ( diagonally ) and fry them in hot oil.
5. Make sure this do not get burnt.

Nei Appam

Ingredients :
Raw rice - 1 cup
Aval ( rice flakes ) - 1 cup
Ghee - as required
Salt - a pinch
Jaggery - 1 cup
Cardamom powder - 1/2 tsp
Coconut - 4 tbsp
Banana - 1

Preparation 1: 
Prepare thick jaggery syrup with little water.

Preparation 2 :
1. Soak rice for 1 hour.
2. Rince aval for 2 to 3 times in water and leave it for 10 mins so that it becomes soft.
3. Now in a blender , add rice without water and blend it for smooth texture.
4. Then add banana , aval , coconut and smash them well in blender.
5. Add them to the bowl with salt , cardamom powder , jaggery syrup and mix them well.
6. Heat ghee in appam pan ( Paniyaram maker ) and pour laddle of this mixture and cook them using ghee.

Aval Muruku

Ingredients :
Aval - 1 cup
Fried gram - 1/4 cup
Rice flour - 1 cup
Salt - as required
Red chili powder - 1 to 2 tsp ( depending on spice you need )
Asafoetida - a pinch
Ajwain - 1 tsp
Oil - for deep frying

Preparation :
1. Blend aval keep it in a bowl.
2. Blend fried gram and add it in the same bowl.
3. Sieve rice flour ,fried gram , aval in the bowl.
4. Add salt , ajwain , asafoetida , red chili powder to this.
5. Add water little by little and make a stiff dough.
6. Place the dough in the murukku maker ( i used the star shape ) fry the murukku in oil.

Hotel Style Chili Parota

Ingredients :
Parota - 4  ( See recipe - Parota )
Onion - 2
Carrot - 1/4 cup
Capsicum - 2 tbsp
Boiled Chickpea - 2 to 3 tbsp
Pepper powder - 1/2 tsp
Chili paste - 1 tbsp ( see recipe - Chili paste )
Ginger garlic paste - 1 tbsp
Soy sauce - 1 tsp
Salt - as required
Oil - 1 tbsp
Sugar - 1 tsp

Preparation :
1. Cut the parota into small pieces.
2. Heat oil in a pan , add onion and saute for 2 mins.
3. Add ginger garlic paste and cook for sometime.
4. Add shredded carrot , capsicum , chickpea into the pan and cook them for 2 mins or until the vegetables are cooked.
5. Add the chili paste , pepper powder , soy sauce , sugar and give it a quick stir.
6. Finally add the chopped parota and cook for 3 mins. Serve hot.

Eggless Banana Oats Cake

Ingredients :
Banana - 2 ( Ripped )
Wheat flour - 1.5 cups
Oats - 2 tbsp
Brown sugar - 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Vanilla essence - 1 tsp
Walnut or mixed nuts - 4 tbsp
Oil - 2/3 cup
Milk - 4 tbsp
Salt - a pinch

Preparation :
1. Sieve wheat flour , baking soda , baking powder , salt in a bowl and keep them aside.
2. In a separate bowl , add smashed banana ( either using fork or blend them well - make sure no lumps ) , brown sugar , vanilla essence , oil. Combine them well.
3. Now combine both the mixtures and add the milk.
4. Add the chopped mixed nuts into the cake mixture and pour into the cake pan.
5. Finally sprinkle the oats on top of the cake mixture and bake it for 45 mins in cooker ( Preheat the cooker for 5 mins ) or bake it in oven for 35 to 40 mins.

Spicy Egg Noodles using hot chilli sauce

Ingredients :
Noodles - 1 cup
Mixed Vegetables - Carrot , Cabbage , Capsicum
Eggs - 2
Oil - 1 tbsp + 1 tsp
Soy sauce - 1 tsp
Vinegar - 1/ 2 tsp
Hot chili sauce - 1 tbsp
Water - 2 tbsp
Salt - as required
Noodles Masala - 2 tsp ( Optional )
Ginger garlic paste - 2 tsp

Preparation :
1. Heat 1 tsp of oil in a pan and make scrambbled egg. Keep them aside.
2. Heat oil a pan , add ginger garlic paste , vegetables , scrambbled egg , salt , noodles masala and saute for 2 mins.
3. Add soy sauce , vinegar , hot chili sauce and saute for 2 mins.
4. Finally add noodles and give it a quick stir , making sure all the masala's get well with noodles.
5. Add water and stir for a minute , so that the noodles do not look dry.