Kaara Paniyaram

Ingredients :
Paniyaram Batter - See the recipe in Kuzhi Paniyaram
Onion - 1
Mustard seeds - 1 tsp
Chana dal - 2 tsp
Green chili - 2
Curry leaves - few ( Chopped )
Coriander leaves - 1 tbsp ( chopped )
Ginger ( chopped ) - 1 tsp
Salt - as required
Sesame oil - as required for frying paniyaram + 2 tsp

Preparation :
1. Heat 2 tsp of oil in a pan , add mustard seeds , chana dal. When it turns brown , add onion and saute for 2 mins. Add ginger and saute for another one minute.
2. Add  green chilies , curry leaves , coriander leaves and give it a quick stir.
3. Add this mixture to the batter along with required salt.
4. Make paniyaram using paniyaram maker the same way we used to prepara kuzhi paniyaram.

Cold Peanut Salad

Ingredients :
Peanuts ( Boiled ) - 1/2 cup
Cabbage ( Shredded ) - 1/2 cup
Green Peas ( Boiled ) - 1/4 cup
Mayonnaise - 4 tbsp
Salt - as required
Pepper powder - as required
Lemon juice - 2 tsp

Preparation :
1. Mix all the ingredients and serve cold.

Goan Style Fish Fry

Ingredients :
Pomfret  ( Slices ) – 2,
Ginger garlic paste - 1 tbsp
Turmeric powder – 1 tsp
Egg - 1
Red chilli powder – 2 tsp
Coriander powder – 2 tsp
Cumin powder – ½ tsp
Lemon juice – 1 tbsp
Salt – As required
Semolina - 3 tbsp
Rice flour – 3 tbsp
Oil - For shallow fry

Preparation :
1. Mix all the ingredients except semolina and rice flour.
2. Apply this on the fish and marinate for 20 mins.
3. In a separate bowl , combine semolina and rice flour together.
4. Place each fish on this semolina mixture and shallow fry each fish.

Home made Paneer

Ingredients :
Milk - 2 ltrs
Lemon juice - 1/4 cup

Preparation :
1. Boil milk in a heavy bottom pan over medium flame.
2. when it starts to boil , reduce the flame and add lemon juice gradually and stir slowly.
3. Once the milk starts to curdle , switch off the flame.
4. Strain the curdled milk in the muslin cloth using the strainer.
5. Squeeze the muslin cloth for excess water and tie the knot.
6. Place it on the flat surface and keep a heavy object over it for about 40 to 45 mins.
7. Remove the heavy object and the Paneer is all ready for any type of recipe.

Hot and Sour Sweet corn soup

Ingredients :
Sweet Corn ( Boiled ) - 2 tbsp
Cabbage - 1 tbsp
Beans - 1 tbsp
Carrot - 1 tbsp
Onion - 1/2
Oil - 2 tsp
Salt - as required
Corn flour - 2 tbsp ( Make a paste using little water )
Water - 1.5 cup
Soy sauce - 2 tsp
Vinegar - 1 tsp
Ajinomoto ( Optional ) - a pinch
Green Chili Sauce - 2 tsp
Ginger chopped - 2 tsp
Garlic chopped - 2 tsp
Pepper powder - 1/2 tsp

Preparation :
1. Heat oil in a pan , add garlic , ginger and stir for a minute.
2. Add onion , saute for 2 mins. Continue addng the vegetables one by one and saute for 2 mins.
3. Add Soy sauce , green chili sauce , ajinomoto and vinegar to the cooked vegetabvles.
4. Add required amount of water and adjust with salt.
5. Go ahead and add pepper powder. Finally add corn flour mixture and allow it to cook for 5 mins.

Tomato Ginger Chutney

Ingredients :

Tomato – 3

Ginger – 1”

Onion – ½

Salt – As required

Sesame oil -  3 tbsp

Mustard seeds – ½ tsp

Curry leaves – few

Garlic – 4

Dry red chilli – 5

Asafoetida – A pinch

Preparation :

1. Blend tomatoes , ginger , onion , salt , garlic , dry red chili into a fine paste.

2. Heat oil in a pan , add mustard seeds , curry leaves , ground paste.

3. Add Asafoetida and allow it to cook until all the raw smell disappears and oil separates from all the sides pan.

Easy Butter Chicken

Ingredients :
Chicken ( Boneless ) - 300 gms
Ginger garlic paste - 2 tbsp
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Onion - 2
Tomato - 3
Cashew nuts - 5 to 6
Cardamom -  1
Cloves - 2
Salt - As required
Oil - 3 tbsp
Butter - 2 tbsp
Kasuri Methi - 1 tsp

Method:
1. Cut the chicken into thin stripes. Marinate chicken with Ginger Garlic paste , red chilli powder , coriander powder and salt for 20 mins.
2. Fry the chicken in 1 tbsp of Oil and keep it aside.
3. Add remaining oil to the pan , add cardamom , cloves , onion. Add ginger garlic paste. After the raw smell disappears , add the tomatoes.
4. Add Cashew nuts and the remaining powders. Saute oil separates from the mixture.
5.Once the the mixture cools down , make a paste with little water.
6. In the same pan , add butter and the ground paste. Once it starts to cook , add the chicken. Adjust with salt.
7. Finally add kasuri methi and allow it to cook for 2 minutes.

Note:
At the final stage you can add fresh cream ( Optional )

Brown Rice Pudding

Ingredients :
Butter – 1 tsp
Chopped nuts - 1 tbsp
Brown rice – 4 tbsp ( Soak rice in 1/4 cup of milk and then blend it )
Milk – 2.5 cup
Cardamom powder – A pinch
Cream – 3 tbsp
Rose water – 1 tsp

Plating or Garnishing 
Biscuits – 4 to 5
Butter – 1 tsp
Sugar - 2 tsp

Preparation :
1. Heat butter in a pan , saute the chopped nuts until golden brown and keep them aside.
2. Cook the blended rice in milk. Add cardamom powder , cream and rose water and give it a quick stir.
3. Make sure to stir in between , so that it do not get burnt.
4. Blend biscuits , butter , sugar separately and keep them aside.

Plating ( Optional )
1. Place the blended biscuits at the bottom , them pour the rice pudding. Finally garnish with nuts.

Bagels

Preparing Bagels takes 2 days preparation. I have explained each and every step to be followed to get a chewiest Bagels. This is a challenge given by Swathi Iyer who blogs at Zesty South Indian Kitchen , who coordinates all the activities for all the members of " Baking partners ".  I have performed this task well. This is my first challenge.

Ingredients :

Day 1
Preparing the dough :
Honey - 1 tbsp
Active dry yeast - 1.25 tsp
Lukewarm water - 1 cup + 2 tbsp
Bread flour ( or All purpose flour ) - 3.5 cups
Salt - 1.5 tsp
Oil - To grease the parchment paper

Day 2
Poaching and baking :
Water - 2 to 3 Quarts ( which might exactly equivalent top 8 cups )
Honey - 1.5 tbsp
Baking Soda - 1 tbsp
Salt - 1 tsp

For Garnishing 
Whilte Sesame seeds (optional)
Melted Butter for brushing

Preparation of Dough :
1. Mix honey, yeast and salt into the lukewarm water. Wait for the yeast for 5-10 minutes in order to dissolve completely.
2. In a separate bowl, combine all purpose flour and yeast. Mix them well to form a dough.
3. Allow the dough to rest for 5 mins. Then knead the dough into a soft dough.
4. Apply some oil to the sides of the bowl and keep the kneaded dough into it.
5. Cover the bowl with plastic wrap and let it rest for an hour.
6. Place the parchment paper on the baking tray and brush some oil.
7. Divide the dough and shape each ball into a Donuts shape.
8. Place each bagel on the tray and apply some oil on top of the bagels.
9. Again wrap the baking tray with plastic wrap and refrigerate for about 8-10 hours.

Preparation for Poaching and baking :
1. Preheat the oven to 500 degrees for about 30 mins prior to baking.
2. Go ahead and boil water.Then add honey , baking soda and salt.
3. In other side , we can check for "float test" performed for Bagels. Place one bagel in the water and if it floats , then they are ready to be baked.
4. Drop the Bagels in the simmering liquid. Cook the Bagels for a minute on both sides by flipping over.
5. Remove them from the poaching liquid and again kept back in the tray.  Immediately you can drop little sesame seeds of your choice.
6. Bake for 5 minutes on one side and the flip over and the continue to bake for another 5 mins.

Onion Chicken Varuval

Ingredients :
Chicken - 1/4 kg
Onion - 2 ( sliced )
Ginger garlic paste - 1tbsp
Garam masala - 1/2 tsp
Coriander powder - 1 tsp
Red chili powder - 1 tsp
Salt - As required
Cinnamon - 1"
Dry red chili - 2
Fried Curry leaves - Few
Coriander leaves - 1 tbsp
Tomato Puree - 1 ( tomato )
Coarsely crushed pepper - 1 tbsp
Oil - 1 tbsp + 1 tbsp

Marination :
1. Marinate chicken with ginger garlic paste , coriander powder , garam masala, salt for about 20 mins.

Preparation 1:
1. Heat 1 tbsp oil in a pan , saute the marinated chicken until it is well cooked. Keep it aside.

Preparation 2:
1. Heat oil in the same pan , add cinnamon , dry red chili and saute for a minute.
2. Add onion and saute for about 2 mins and then add the cooked chicken " from preparation 1" and give it a toss.
3. Now add curd , red chilli powder and saute until it leaves oil at the corners.
4. Go ahead and add the tomato puree and combine well chicken. Season with salt if needed.
5. Once the tomato is cooked well and becomes coated well with chicken , add the crushed pepper.
6. Finally garnish with coriander leaves.
7. Before serving , add the fried curry leaves.

Bajji Batter

Ingredients :
Gram Flour - 1 cup
All purpose flour - 1/2 cup
Rice flour - 1/2 cup
Asafoetida - A pinch
Baking soda - 1/2 tsp
Chili powder - 1 tsp
Salt - As required

Preparation :
1. Mix all the ingredients together with required amount of water and make a batter ( consistency of Pan cake )

Note : This batter can be used to make bajji's of Raw banana , chilli , potato , onion.

Vermicelli Kesari

 

Ingredients :
Vermicelli - 1 cup
Sugar - 1 cup
Water - 2 cup
Cardamom powder - A pinch
Ghee - 7 tbsp
Mixed nuts - 2 tbsp ( Raisins , Cashews )
Kesari powder - a pinch

Preparation :
1. Roast the cashews and raisins in a 1 tbsp of ghee until golden brown and remove the , keep them aside.
2. In the same pan , roast the vermicelli till they become golden brown.
3. Remove them and keep it separately.
4. In the same pan , add water and bring it to boil. Add the vermicelli and allow it cook or until the water is almost absorbed.
5. Now add sugar and cook until it melts and come together well.
6. Add the remaining ghee into the pan along with the roasted nuts.
7. Cook until the ghee separates.

Peas Pulao

Ingredients :
Basmati Rice - 1 cup ( Cleanly wash and keep it aside for 10 mins )
Green Peas - 1/4 cup
Green chillies - 2
Onion - 1
Mint leaves - 2 tbsp
Water - 13/4 cup
Ginger Garlic paste - 1 tbsp
Salt - As required
Cinnamon - 1"
Star anise - 1
Cardamom - 1
Cloves - 2
Bay leaf
Butter - 1 tbsp
Oil - 1 tbsp

Preparation :
1. Heat oil , butter in a pressure cooker , add the whole spices.
2. Add onion and saute till it changes color.
3. Add green chillies and ginger garlic paste. Saute them for about 2 mins.
4. Add the mint leaves and strir for a minute.
5. Go ahead and add the rice and saute for 5 mins or until the rice becomes slight brown in color .
6. Add the measured water and season with salt.
7. Pressure cook for 3 whistles. Serve hot with plain raitha or any spicy fry vegetables.

Simple Mixture

Ingredients :
Omapodi - 2 cups
Karaboondi - 2 cups
Flattened rice ( Aval ) - 1 cup
Split gram - 100 gms
Roasted green peas - 50 gms
Roasted peanuts - 100 gms
Fried curry leaves - Few
Salt - As required
Fried Corn flakes - 50 gms
Chili powder - As required
Sugar - 1tsp
Asafoetida - 1 tsp

Preparation :
1. Fry the flattened rice slowly and keep them aside.
2. Combine split gram , roasted peanuts , roasted green peas and curry leaves in a bowl.
3. Gradually add the flattened rice , omapodi , karaboondi.
4. Finally add salt , chilly powder , asafoetida and sugar. Mix them well.

Instant Sambar Podi

Ingredients:
Dry chilli - 25
Coriander seeds - 1 cup
Fenugreek seed - 1 tbsp
Asafoetida - a small piece

Preparation :
1. Dry roast chilli , coriander seeds , fenugreek seeds, asafoetida.
2. Cool them and dry grind into fine powder.

Milk Khoa - ( Using Jaggery Balls Stuffings )

Ingredients:
Milk Khoa
Coconut - 2 cups ( Shredded )
Jaggery - 11/2 cup
Cardamom powder - A pinch
Ghee - 1/4 cup

Toppings :
1. Crushed pistah , almonds, raisins

Method:
1. Take a heavy bottom pan , combine coconut and jaggery. Heat and stir well and allow the jaggery to melt.
2. Stir continuously and cook them until we get a thick mixture.
3. Add cardamom powder and ghee into the mixture.
4. Make small balls out of this mixture and keep them aside.
5. Now coat the coconut jaggery balls with the khoa mixture. It should be stuffed inside the khoa mixture.

Note : Refer to Milk khoa recipe : 

Milk Khoa ( Using Sugar )

Ingredients:
Milk - 1 liter
Sugar - 1 cup
Cardamom - 4

Toppings :
1. Crushed pistah , almonds, raisins


Method:
1. Bring the milk to boil. Simmer and cook until it reduce to 1/5 or a thick curd.
Note: boiling milk will spill and will get burnt. So keep stirring time to time.
2. Once the milk reach the curd consistency add the sugar , crushed cardamom and cook until all the water is gone and serve.

Yummy Rich Chocolate Cake

Ingredients :
All purpose flour - 1/2 cup
Dark Chocolate - 150 gm ( Chopped )
Water - 4 tbsp
Butter - 150 gm ( Room temperature )
Caster Sugar - 2/3 cup
Eggs - 4
Almonds ( ground ) - 11/4 cups
Chocolate Syrup - 1/2 cup
( Note : I used ready made Hershey's chocolate syrup )

Topping :
Plain Chocolate - 50 gms ( Chopped )

Preparation :
1. Grease the cake pan with butter and dust with all purpose flour.
2. Perheat oven to 160C or 325F.
3. Place the chocolate and water in a small pan ( i used non - stick ) and melt it. Allow it to cool down a bit.
4. Beat butter and sugar together until light and fluffy.
5. In another clean dry bowl , whisk the egg whites , until stiff.
6. Beat the chocolate , until it becomes smooth.
7. Combine almonds , flour and fold into the cake mixture.
8. Pour the cake mixture into the cake pan and bake for approximately 1hour or test by placing a toothpick through the center, when it comes out clean , that means the cake is baked.
9. Rest the pan for 5 mins before removing it from the pan.

For the Topping :
1. Cut the cake into 2 halves.
2. Into the first half , equally spread half of the chocolate syrup.
3. Place the top half and spread the remaining syrup.
4. Decorate it with the chopped chocolate on top of the cake.

Note :
Optional - You may decorate it with whipped cream on corners.

Boiled Egg Curry

Ingredients :
For Egg preparation :
Boiled Eggs : 3
Kashmiri red chili powder - 1 tsp
Cumin powder - 1/4 tsp
Fennel powder - 1/2 tsp
Salt - As required
Oil - 1 tsp

For the curry :
Kashmiri red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Black pepper powder - 1 tsp
Fennel - 1/2 tsp
Shallots - 10
Cumin - 1/4 tsp
Coconut ( Shredded ) - 6 tbsp
Curry leaves - Few
Green chili - 1 ( Slit )
Salt - As required
Tomato Puree - 2
Coriander leaves - 1 tbsp

For tempering :
Cinnamon - 1"
Star anise - 1
Fennel - 1/2 tsp
Oil - 2 tbsp

Ground Paste :
1. Grind Shredded coconut , shallots , fennel , cumin , curry leaves - 2 tbsp  , black pepper powder , coriander powder , turmeric powder , chili powder and green chilies into a fine paste.

Preparation :
1. Heat oil in a pan , add all the ingredients in " For Egg preparation " and saute for a minute. Add the Eggs and combine well so that the eggs are coated well with the masala's.
2. Heat Oil in a pan , add " For tempering " ingredients , add curry leaves.
3. Add the ground paste , tomato puree and little water. Bring it to boil.
4. Once the raw smell disappears , add the eggs. Add the coriander leaves.
5. Cook for couple of mins and serve hot with Roti.

Garlic pepper chicken roast

Ingredients :
Chicken - 1/2 kg
Garlic ( chopped ) - 15 cloves
Black pepper - 2 tbsp ( coarsely powdered )
Onion - 2
Turmeric powder - a pinch
Salt - As required
Red chili powder - 1/2 tsp
Lemon juice - 1/2 tsp
Ginger garlic paste - 1tbsp
Curry Masala or Garam masala ( Optional ) - 1/2 tsp
Coriander leaves

For Tempering :
Fennel seeds - 1/2 tsp
Curry leaves - 5
Dried red chili - 2
Oil - 2 tbsp

Preparation :
1. Marinate the chicken with turmeric powder , red chili powder , curry masala , lemon juice , salt , ginger garlic paste for about 20 mins.
2. Heat oil in a pan , add the tempering ingredients. Now add the chopped garlic and saute till it turns golden brown.
3. Now add the onions and continue to saute for about a minute or until they become translucent.
4.  Go ahead and add the marinated chicken and cook until the chicken is done or it leaves oil at the edges of the pan.
5. If required add little water. Finally add coarsely ground pepper and combine well with the chicken.
6. Garnish the chicken with coriander leaves.

Punjabi Kadhi

Ingredients for Pakora
Besan – 1 cup
Onion –  1/2
Ajwain – ¾ tsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Salt – As required
Baking Soda – A pinch
Oil – For frying

Ingredients for Kadhi
Sour Yogurt – 1 cup
Gram flour – 3 tbsp
Ginger garlic paste – 1tbsp
Green chilli – 3
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Salt – As required
Oil – 2 tbsp
Cumin seeds – 1 tsp
Fenugreek seeds – ½ tsp
Asafoetida – A pinch
Ginger – ½ tbsp.
Onion – 1
Coriander leaves - 1 tbsp

Preparation 1:
1. Combine yogurt , gram flour , ginger garlic paste , turmeric powder , red chili powder , salt and required amount of water. Make the batter as milk consistency.

Preparation 2:
1. Mix all the ingredients for preparing pakoras. Heat oil in a pan and deep fry the pakoras in batches.
2. Now take another pan , heat oil , add cumin seeds , Fenugreek seeds , asafoetida , ginger. Saute for about a minute.
3. Add green chili , onion and saute for 2 mins.
4. Now add the yogurt mixture and stir it continuously until it becomes thick. Make sure it doesn't get burnt.
5. Once the raw smell of the gram flour disappears , add the pakoras and garnish with coriander leaves.

Instant Rava Dosa

Ingredients:
Semolina ( Rava ) - 3/4 cup
All purpose flour - 1/4 cup
Rice flour - 1 cup
Onion - 1
Green Chili - 4
Shredded carrot - 1 small
Coarsely ground cumin - 1 tsp
Coarsely ground pepper - 1 tsp
Coriander leaves - 1 tbsp
Oil - As required
Salt - As required

Preparation :
1. Mix all the ingredients except oil with required amount of water make dosa batter consistency.
2. Heat the flat iron skillet or dosa pan and make dosa out this mixture.
2. Serve hot with Coconut chutney and Sambar

Chicken chops

Ingredients :
Chicken - 1/2 kg
Tomato - 3
Onion - 1
Curry Masala - 1/4 tsp
Ginger Garlic paste - 1tbsp
Chili powder - 1 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - 1 tbsp
Garam Masala powder - 1/2 tsp
Yogurt or Curd - 3 tbsp
Salt - As required
Oil - 5 tsp

Preparation  :
1. Heat oil in a pan , add onion and cook until they are golden brown.
2. Now add tomatoes and cook until oil separates from the side.
3. Add ginger garlic paste and saute for 2 mins.
4. Add chili powder , curry masala , turmeric powder and mix well.
5. Now add salt , yogurt and cook for 2 mins .
6. Add Chicken , cover simmer and cook until the chicken is done.
7. Finally add garam masala , coriander leaves. Mix them well and serve hot with Rice or Roti

Fish Curry or Fish Kozhumbu

Ingredients :
Fish - 500 gms
Dry chili - 10 to 12
Coriander seeds - 2 tbsp
Black pepper - 1 tsp
Turmeric powder - 1/4 tsp
Tamarind - 1 lemon size
Oil - 2 tbsp
Shallots - 10
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt - As required

Preparation :
1. Soak tamarind in a cup of water for 10 mins and make a thick juice.
2. Grind chili , coriander seeds , turmeric powder , black pepper to a paste.
3. Add the ground paste to tamarind juice and add salt to taste and mix well/
4. Heat oil in a pan , add fenugreek seeds and fry for a minute.
5. Add cumin seeds and saute for a minute.
6. Add onion and saute them until golden brown.
7. Now add tamarind juice and cook for 20 - 30 min ( add water if necessary )
8. When raw smell disappears from the masala , add the fish and cook for 5 to 10 mins.

Fish Fry

Ingredients :
Fish - 1/4 kg or 4 pieces
Chili powder - 11/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fennel powder - 1/4 tsp
Lemon juice - 2 tsp
Garlic paste - 1 tsp
Gram flour - 1 tsp
Roasted gram flour - 1 tsp
Corn flour - 2 tsp
Salt - As required
Oil - for frying

Preparation :
1. Mix all the ingredients except fish and oil into thick paste.
2. Apply this paste to each fish pieces so that each of them are well coated.
3. Marinate the fish for an hour and then pan or deep fry them to golden brown.


Note :
Add as little water as possible if at all is needed.

Chettinadu Pepper chicken masala

Ingredients :
Chicken - 500 gms
Onion - 2
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Tomato - 2
Black pepper - 8 tsp
Turmeric powder - 1 tsp
Coriander powder - 3 tsp
Chili powder - 1 tsp
Slit green chili - 3
Thick coconut milk - from 1/2 coconut
Curry leaves - few
Coriander leaves - 15
Oil - 3 tbsp
Salt - As required

For Tempering :
1. Heat 1 tsp Oil in pan , add curry leaves and dry chili and saute for a minute and keep them aside.

Preparation :
1. Heat oil in a pan , add curry leaves , onion and saute until they turn translucent.
2. Now add ginger , garlic paste and saute until raw smell is gone.
3. Add tomatoes and saute till oil separates from the sides.
4. Add green chili , chicken and saute until the chicken sweat water and change color.
5. Now add chili powder , turmeric powder , black pepper and saute until raw smell disappears.
6. Finally add thick coconut milk and cook them well until chicken is done.
7. Garnish with coriander leaves and tempered ingredients and serve them with Rice or Roti.


Note :

Vegetable Briyani

Ingredients :
Basmati Rice - 1 cup
Mixed vegetables - 1 cup ( Carrot , Green peas , potato )
Cloves - 3
Cinnamon - 1/4"
Bay leaf - 1
Onion - 1
Green chilies - 2
Ginger garlic paste - 1 tbsp
Oil - 1 tbsp
Butter - 1 tbsp
Mint leaves - 1/4 cup
Salt - As required
Tomato - 1
Water - 2 cups

Preparation :
1. Wash basmati rice and keep it aside.
2. Heat oil in pressure cooker, add whole spices - cinnamon , cardamom , cloves , bay leaf.
3. Add onion and cook until it turns golden brown.
4. Add green chilies , ginger garlic paste and saute for 2 to 3 mins.
5. Proceed adding the vegetables and cook for about 3 mins.
6. Add mint leaves and cook for a minute.
7. Finally add rice to the vegetables and saute for 2 mins.
8. Add water and cook for 3 whistles.

Vendhaya Kali

Ingredients :
Idly rice - 1 cup
Fenugreek seeds - 2 tbsp
Sesame oil (as needed) - 1 tbsp
Salt as needed
Water - 11/2 cup

Preparation :
1. Wash and soak idly rice and fenugreek seeds together in a wide bowl for 3 to 4 hours.
2. Using mixer grinder or wet grinder, grind soaked rice and fenugreek seeds to a fine batter by adding enough water to grind them.
3. After grinding add additional 1 to 1 1/2 cups of water and enough salt to the batter and mix well without any lumps. Consistency of batter should be little watery like appam flour.
4. Heat a wide pan (preferably non stick pan), add ground batter and keep stirring so that no lumps are formed. Keep the flame over medium heat.
5. Continue stirring till the batter gets very thick consistency. Now reduce the flame to low and add a tablespoon of sesame oil ( more if needed). Keep stirring so that it does not stick to the bottom of the pan and consistency should be like a thick ball.
6. In order to check whether it is done or not, dip your finger in a cold water and touch the batter, it should not stick in your fingers. Healthy vendhaya kali is ready to serve.
7. Serve hot with Palm jaggery.

Karupatti paniyaram

Ingredients :
Raw rice - 200 gms
Par boiled rice - 100 gms
Black gram - 20 gms
Karupatti or Palm Jaggery - 300 gms
Oil or Ghee - As required
Cardamom powder - 1/2 tsp

Preparation :
1. Soak raw rice , par boiled rice , black gram in water for 4 to 5 hours.
2. Grind them to thick batter by adding water as needed.
3. In a bowl add little water and dissolve palm jaggery. Make a syrup like we do it for sugar syrup.
4. Now combine everything and make a batter ( dosa batter consistency )
5. Heat the Kozhi paniyaram maker. Coat the skillet with oil. Once the oil is heated , pour a ladle of batter into the skillet.
6. Once the paniyaram rises flip to other side and cookfor about 2 to 3 mins.


Note : I usually prefer Sesame oil.

Dry Chili coconut chutney

Ingredients :
Shredded coconut - 1 cup
Roasted Split chick peas - 1/2 cup
Ginger - 1"
Hot dry chili - 3
Salt - to taste

For Tempering :
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - few

Preparation :
1. Grind all the ingredients with required water and make a paste.
2. Heat oil in a pan , add mustard seeds. Once it starts to splutter add curry leaves.
3. Add this to the ground paste.

Sweet Bonda

Ingredients :
All purpose flour - 1 cup
Banana - 1
Sour idli batter - 1/2 cup
Sugar - 3/4 cup
Cardamom powder - 1/2 tsp
Salt - 1/2 tsp
Oil - To deep fry

Preparation :
1. Blend all purpose flour , sugar , cardamom powder , salt , banana , sour idli batter into a thick batter.
2. In a pan heat oil, now take batter in a ladle and drop it in oil.
3. Lower the heat , deep fry them to golden brown and serve.

Chicken in Spicy gravy

Ingredients:
Chicken - 500 gms
Dry red chili - 10
Garlic - 10 to 15
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Curd - 1 tbsp
Salt - As required
Oil - 2 tbsp
Tomato - 1
Onion - 1
Ginger - Garlic paste - 1 tbsp
Fennel seeds - 1 tsp + 1 tsp
Cardamom powder - 1/2 tsp
Curry leaves - few
Coriander leaves - 1 tbsp
Cucumber seeds - 1 tbsp
Cashew nuts - 4 to 5
Cinnamon - 1"
Star Anise - 1

Marination :
1. Marinate chicken with turmeric powder , salt , curd.

Ground Paste :
1. Blend Cucumber seeds , cashew nuts and a tsp of fennel seeds with little and make a fine paste.
2. Blend tomato , dry chili , garlic into fine paste and keep them aside.

Preparation :
1. Heat oil in a pan , add fennel seeds , cinnamon , star anise. Saute them for a min.
2. Add curry leaves , onion. Once the onion is cooked add ginger garlic paste.
3. Add the marinated chicken and cook them for 2 mins by covering the lid or till the water is oozed out and leaves the oil from chicken.
4. Add the ground tomato paste and combine well with chicken.
5. Add coriander powder and cook them for 2 to 3 mins.
6. Add 1/2 cup of water and allow the chicken to cook. Once it starts to boil , add ground cashew nut paste.
7. Finally garnish with coriander leaves and can be served hot with Roti or Naan.

Spicy Chicken Tandoori - without Oven ( Direct Gas )

Ingredients :
Chicken - 400 gms
Curd - 1/4 cup
Red chili powder - 2tsp + 1tsp
Coriander powder - 1 tsp
Salt - As required
Mustard Oil - 2 tbsp
Ginger garlic paste - 1 tbsp + 1 tsp
Pepper powder - 1/2 tsp
Garam Masala - 1/2 tsp

Preparation :
1. Marinate the chicken with all the ingredients for 2 hrs.
2. Place them in phulka maker and place over tye gas.
3. Flip the chicken when cooked one side.
4. Can be served with Green chutney.

Note : If preferred butter can be applied in between.

Tofu Chatpatta

Ingredients :
Tofu - 250gms
Onion - 2
Capsicum - 3 tbsp
Tomato - 1
Red chili powder - 1tsp
Coriander powder - 1 tsp
Chat powder - 1/2 tsp
Ginger garlic paste - 1 tbsp
Cumin - 1 tsp
Green chilli - 1 ( slit )
Salt - As required
Oil - 1 tbsp + 1 tbsp

Marination :
Curd - 2 tbsp
Ginger garlic paste - 1 tsp
Salt - As required
Tofu - 250 gms
Red chili powder - 1 tsp

Preparation :
1. Marinate Tofu in marination ingredients for about 20 mins.
2. Fry the tofu in 1 tbsp of oil and keep them aside after it is cooked.
3. Heat oil in a pan , add cumin seeds , once it crackles , add onion and green chili.
4. Once the onion is cooked , add capsicum and cook them for 2mins.
5. Add tomato and cook until it is smashed 3/4th.
6. Add the dry masala's and saute for 2 mins.
7. Finally add the cooked tofu and mix them well.
8. Garnish with coriander leaves and can be served with Paratha.


Note : You can also add red or yellow capsicum.

Chicken in red gravy

Ingredients :
Chicken - 400gms
Onion - 2
Tomato - 2
Kashmiri red chili powder - 1 tbsp
Coriander powder - 2 tsp
Cashew nut - 5 to 6
Cloves - 2
Cardamom - 1
Cinnamon - 1"
Garlic - 5 to 6
Ginger Garlic paste - 1 tbsp
Salt - As required
Oil - 1 tbsp + 2 tsp
Butter - 1 tbsp
Coriander leaves

Preparation :
1. Heat oil in a pan , add dry spices - Cinnamon , cloves , cardamom.
2. Add Onion , saute for 2 mins and then add chopped garlic to it.
3. Add tomato and saute them until the tomatoes are smashed well.
4. Add red chili powder and coriander powder. Saute them until the raw smell is gone.
5. Allow them to cool and blend them with little water.
6. Combine chicken with 1/2 tbsp ginger garlic paste and little salt. Keep them aside for 15mins.
7. Saute this chicken in 2 tsp of oil until brown. keep them aside.
8. Heat butter in a pan , add the remaining ginger garlic paste.
9. Saute them for a min , now add the ground paste and cook them with required salt.
10. Add little water if needed , add the chicken once it comes to boil.
11. Finally garnish with coriander leaves and serve hot with Naan , Roti.

Karachev Recipe

Ingredients:
Gram flour - 2 cup
Rice flour - 2 tsp
Butter - 5 tsp
Chilli powder - 1 tsp
Garlic - 4
Black pepper - 1 tsp
Asafoetida - 1/4 tsp
Salt - As required
Oil - For deep fry

Preparation :
1 Grind asafoetida and garlic into thick paste.
2. Grind black pepper into fine powder
3. Combine garlic paste , black pepper, butter , salt to taste, chili powder , gram flour and rice flour.
4. Add water as needed and knead it to a non sticky pliable dough.
5. Heat oil . use " Murukku press " and press the dough into long string and fry to golden brown and serve.

Chicken Kozhumbu

Ingredients :
Chicken - 1/2 kg
Shallots - 10
Tomato - 1
Curry leaves - few
Garlic - 5
Coriander powder - 2 tsp
Red chili powder - 1 tsp

Grind to paste :
Dry chili - 5
Coriander seed - 1/2 tsp
Black pepper - 1/2 tsp
Cumin - 1/2 tsp
Onion - 1
Tomato - 1/4 cup
Shredded coconut - 1/4 cup
Curry leaves - few

For Marinating :
Curd - 2 tbsp
Turmeric powder - 1/4 tsp
Salt - As required

For Tempering :
Cinnamon - 1"
Cloves - 2
Cardamom - 2
Bay leaf - 1
Oil - 4 tbsp
Salt - As required

Preparation :
1. Marinate the chicken with curd , turmeric powder and salt.
2. Heat 1 tbsp of oil in a pan, add dry chili, coriander seeds , black pepper, cumin and saute them for 2mins.
3. Add onion and continue to saute until it is cooked.
4. Add tomato , curry leaves and saute until tomato is cooked. Add shredded coconut.
5. Cool this mixture and grind them into fine paste by adding little water.
6. Heat oil in a pan , add cloves , cardamom, bay leaf , cinnamon, saute them for 2 mins.
7. Add chopped shallots , garlic, curry leaves and cook until the oil turns translucent.
8. Add chopped tomato and cook them well.
9. Go ahead by adding the marinated chicken. Cover and cook until chicken is cooked.
10. Finally add coriander powder , chili powder , ground paste and as water needed.
11. Cook until oil starts to separate from sides.
12. Serve hot with Chappathi , Roti and rice.

Naan without Yeast

Ingredients:
All purpose Flour - 1 cup
Wheat - 2 cups
Baking powder - 1.5 tsp
Baking soda - A pinch or 1/4 tsp
Salt - As required
Oil - 3 Tbsp
Milk - 2 Tbsp
Yogurt - 3 tbsp
Sugar - 2 Tsp

Method:
1. Add ¾ or ⅔ cup water (or as required), to milk,yogurt and sugar. Mix them well. Keep this aside.
2. Sieve the flour (whole wheat flour + all purpose flour) , baking powder, baking soda and salt as required.
3. Mix the sieved flour with the milk + yogurt + water mixture. knead to a smooth dough

cover with a wet cloth and keep aside for 10 minutes.

4. After 10 minutes, add 3 tbsp oil to the dough for kneading.

5. Cover with the same moist cloth and keep aside for 2 hours, till the dough leavens.

Pepper Chicken Masala

Ingredients :
Chicken - 1/4 kg
Onion - 1
Tomato - 1
Ginger garlic paste - 1/4 tsp
Cinnamon powder - 1/4 tsp
Chili powder - 1/2 tsp
Coriander leaves - 1 tbsp
Curry leaves - few

Grind to fine paste :
Black pepper - 2 tsp
Cumin seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Garlic - 6
Salt - As needed
Oil - 3 tbsp

Preparation:
1. Grind to paste the ingredients under the " Grind to fine paste"  section by adding little water as possible.
2. Heat oil in a pan , add onion and saute  until it turns translucent.
3. Now add tomato and cook until oil separates.
4. Add chicken and cook for about 2 to 4 mins.
5. Now add ginger garlic paste , curry leaves , chili powder , black pepper powder and saute until raw smell disappears.
6. Go ahead and add the ground masala paste, salt as needed and add little for the chicken to cook and combine well with masala.
7. Simmer and cook until oil separates. Serve hot with Roti, chappathi .

Simple Murukku Recipe

Ingredients :
Black Gram - 1 cup
Rice flour - 3 cup
Cumin seeds - 1 tsp
Ghee - 1 tbsp
Salt - As required
Oil - To deep fry
Sesame seed - 1 tsp

Preparation ;
1. Cook black gram with 3 cup of water in pressure cooker. Now ground to a dough the cooked black gram in a blender.
2. Add to rice powder , the black gram dough , cumin seed , ghee , salt, sesame seed and make a soft dough consistency to chappathi. ( Add warm water if needed )
3. Heat oil in a deep pan. Make murukk with murukku press and deep fry them.

Rava Ladoo

Ingredients:
Rava ( Semolina )- 1 cup
Sugar - 1 cup
Cashew - 15
Raisins - 15
Cardamom powder - 1/4 tsp
Ghee - As needed ie . 1/2 cup

Preparation :
1. Roast the rava in low heat by melting 2 tbsp of ghee, until you smell nice aroma of the roasted rava.
2. Grind the roasted rava into a coarse powder.
3. Grind the sugar into a fine powder.
4. Melt ghee and roast the cashews( break it into small pieces ) , raisins until the cashew turns color and raisins plumps.
5. In a bowl or flat pan add roasted rava , sugar , roasted cashew and raisins, cardamom powder.
6. Heat ghee well and add little by little to the mixture in the bowl and make balls while the ghee is hot.

Note: Do not pour all the ghee into the mixture

Rasmalai Recipe

Ingredients :
For Soaking liquid :
Whole milk - 1 ltr
Crushed cardamom - 2
Saffron - 1 tsp
Pistachio - 5
Cashew - 5
Almond - 5
Sugar - 150gms

For Soaking Solid:
Milk powder - 200gms
Baking powder - 1tsp
Melted ghee - 1tbsp

Preparation:
1. Boil milk with cardamom, sugar until becomes really thick. Now reduce heat and simmer.
2. Make a dough out of milk powder , baking powder m melted ghee. Add boiled milk if needed.
3. Make small 1/2 inch balls with the dough. Drop them in the simmering milk. Let it cook for 2mins.
4. Now remove the milk from the heat and let it down to cool and the serve.

Coconut Chocolate Recipe

Ingredients :
Chocolate chips - 1/2 cup
Dry Shredded coconut - 1 cup
Condensed milk - 1/2 tin
Coconut oil - 1 tsp

Preparation:
1. In a bowl add coconut , condensed milk and mix well.
2. Now add coconut milk and mix well. Make small balls out of this mixture.
3. Melt chocolate chip in microwave or double boiler method.
4. Dip the coconut balls in the melted chocolate. Keep this in fridge for 2-3 hours then serve.

Paruppu Urandai Kozhumbu

Ingredients :
Chana Dal - 1 cup
Thoor Dal - 2 tbsp
Onion - 1
Tomato - 1
Tamarind - lemon size
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Pepper - 1/2 tsp
Fennel seeds - 1 tsp + 1/2 tsp
Ginger - 1/2"
Garlic - 3
Shredded Coconut - 1/4 cup
Salt - As required
Oil - 2 tbsp
Curry Leaves - Few
Coriander Leaves - 2 tbsp

Preparation:
1. Place - 1 tsp fennel seeds , cumin seeds , pepper, ginger , garlic in a blender. Blend them coarsely.
2. Now add chana dal , thoor dal to blender and blend them coarsely.
3. Remove and put it in a bowl. Add coriander leaves , chopped curry leaves , coconut , salt to this mixture.
4. Make balls out of this mixture and keep them aside.
5. For the preparation of curry , make tamarind juice and add dry masala powders and salt.
6. Add tomatoes to this and allow them to cook until the raw smell disappears.
7. When it starts to boil, add the balls one by one and simmer the flame completely.
8. In a separate pan , add oil , fennel seeds , curry leaves , onion. Saute them and put them in the curry.
9. Serve hot with rice.