Idiyappam /Noolputtu/ String hoppers

Ingredients:

Roasted rice flour  - 1 cup
Water - 1 - 1.5 cups (depends on the rice flour)
Oil - 1 tsp
Salt to taste
Grated Coconut - 1/2 cup


Method:

1. Boil water in a pot. Add oil and salt to it.
2. Take rice flour in a mixing bowl and add water to it little by little, stirring continuously. After it cools down slightly, use your hands and make a smooth dough . Set this aside for 15-20 minutes.Fill the idiyappam maker with this dough.
3. Grease the idli moulds with oil and sprinkle 1 tsp of coconut . Now press the idiyappam maker onto the idli moulds in circular motion. You can add some coconut on top of it ,if desired.
4. Steam cook it for about 10-12 minutes. Allow it to cool slightly and transfer it to a serving bowl.

Enjoy hot idiyappams with kadala curry or vegetable stew or egg curry!!

Palmiers / Little hearts

Ingredients:

Puff pastry sheets(like Pepperidge farms) - 1
Sugar - 1/4 cup

Method:

1. Remove the puff pastry sheet from the refrigerator and bring to almost room temperature. It should still be cool and not very soft.
2. Preheat oven to 400 F.
3. Sprinkle about 2 tbsp of sugar on to the counter.Unfold the thawed pastry sheet onto the counter and sprinkle another 2 tbsp of sugar on to the sheet.
4. Now with a rolling pin , roll the pastry sheets with sugar on it . Just roll it 1-2 times so that the sugars are incorporated into the sheets.
5. Fold the sheet from the opposite sides so that they meet at the center.  Again fold the same side of the sheet so that they meet at the center.
6. Fold one half of the sheet over the other. Now cut the sheet into 1/2" pieces and place it on a baking tray lined with parchment paper.
7. Sprinkle remaining sugar on top of all the pieces .
8. Bake it for 5 minutes. Then turn over all the pieces and bake for another 5 minutes or until the pieces turns golden brown.

Potato poriyal / Potato fry

Ingredients:

Potato - 3
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves -1 sprig
Dried Red Chilly - 2
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Salt to taste

Method:

1. Peel off the skin of potatoes. Wash and cut them into small cubes.
2. Take a bowl and add these potato pieces, salt , turmeric powder and red chilly powder and mix well so that all the masala gets coated onto the potatoes.
3. Heat oil in a non - stick pan and add mustard seeds, Once the mustard seeds splutter add red chilly and curry leaves. Then add the potato pieces and the masala. You will find little water at the bottom of the bowl, add that also to the pan.
4. Reduce the flame to low and cook for another 10 - 15 minutes till the potatoes start turning to golden brown.
5. Make sure to stir the potatoes every 4-5 minutes. Switch off the flame.
Serve hot with rice!

Carrot cake

Source: Joy of baking

Ingredients:

Whole wheat flour - 1/2 cup
All purpose flour - 1/2 cup
Carrot - 1 - 1 and 1/2 cups
Nuts(Walnuts or pecans) - 1/2 cup chopped
Baking powder - 1/2 tsp
Baking soda - 3/4 tsp
Salt - 1/2 tsp
Sugar - 3/4 cup
Oil - 1/2 cup
Eggs - 2
Vanilla extract - 1 tsp

Method:


1. Preheat oven to 350 F. Grease a 9" cake pan and line it with parchment paper.
2.Peel the carrots. Grate or finely chop the carrots .
3. In a mixing bowl, add the wheat flour, all purpose flour, baking powder, baking soda and salt and whisk it together.
4.In another mixing bowl, add the eggs and beat it for about 1 minute until frothy. Add the sugar slowly and beat till the batter is thick and lightly coloured, for about 4-5 minutes.
5. Add the oil while beating the mixture.Now add the vanilla extract and beat for a minute.
6. Mix in the flour mixture and beat until incorporated.
7. Fold in the grated/chopped the carrots and nuts.
8. Pour the batter into the greased pan and bake for 30 - 35 minutes or until the tooth pick inserted comes out clean. Allow it to cool for 10 -15 minutes before removing it from the pan.

Onion Chutney

Ingredients :

Shallots - 10 - 12, cubed
Dried Red Chilly -  3
Oil  - 2 Tsp
Salt to taste

To temper:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Red chilly - 1
Curry leaves - 1 sprig

Method:

1. Heat oil in a pan. Add onion and red chillies. Fry till onion starts turning colour.
2. Allow the mixture to cool down and transfer it to a blender . Add salt to it.
3. Grind it to a smooth paste . You can add 1 or 2 tsp of water if you want.
4. Heat oil in a pan . Add the items under 'To temper'. Add the ground paste to it.

Serve it with dosa or idli!

Notes:

1. Shallots works best for this chutney. But you can use 1 medium onion(chopped/cubed) as well.

Easy Paneer biryani

Ingredients:

Paneer- 250gm

Onion - 2 big, thinly sliced

Rice - 1 cup

Water - 2 cups

Coconut milk - 1/2 cup

Cashews - 10 - 12

Raisins - 2 tbsp

Ghee/Oil - 3 tbsp

For the Marinade 
Curd - 1/3 cup
Ginger garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp 
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp  
Salt to taste  
Mint and Coriander leaves - 1/4 cup each,chopped 

For the seasoning 
Cinnamon - 1' stick
Cloves - 2-3  
Cardamom - 1
Star Anise - 1
Shahjeera - 1/2 tsp  

Method
1. In a thick bottomed kadai, add 2 tbsp oil/ghee and fry the onions in it till dark brown and crispy.You could also deep fry the same. Keep aside. 
2. Return the pan to heat and add remaining 1 tbsp oil/ghee and fry the cashews and raisins for 2 minutes. Keep aside.

3.Wash and soak the rice in 2 cups of water for 30 minutes.

4.Cut paneer into small cubes and shallow fry it. Marinate the fried paneer in ingredients mentioned under marinade along with half of the fried onions. Refrigerate for 30 minutes.
5.In a kadai add oil+ghee and saute the whole garam masala followed by shahjeera.

6.Add the marinated paneer along with the marinade and cook for 5-7 minutes.

7.Mix in the coconut milk and let it cook for another 3-4 minutes.  

8.Drain the rice and mix in carefully trying not to break the grains.Add in salt to taste and  1/2 tsp of garam masala.
9.Add 2 cups of water and let it boil.Cover with a lid and cook for 15 minutes.The water should be fully absorbed by now. 

10.Switch off the flame and leave it undisturbed for another 15 minutes.  
11.Now fluff the rice with a fork. Mix in the rest of the fried onions, fried cashews and raisins.

Serve hot with raita.

Kappa puzhukku

Ingredients:

Kappa/ Tapioca - 1 kg
Turmeric powder - 1/2 tsp
Coconut Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dried Red chilly - 2
Curry leaves - 1 sprig
Salt to taste

To grind

Grated Coconut - 1 cup
Garlic - 2 pods
Cumin seeds - 1/2 tsp
Red chilly - 2


Method:

1. Clean and chop the tapioca into small cubes. Cook it in pressure cooker with enough water, salt and turmeric powder for about 1 whistle. Drain off the excess water.
2. Meanwhile coarsely grind together the ingredients under ' To grind' . If required you can add about 1 -2 tsp of water.
3. Add the ground ingredients to the cooked tapioca and mix well.
4. Heat oil in a pan. Add mustard seeds and red chilly. When the mustard seeds splutter add curry leaves and turn off the stove. Add this to the cooked tapioca and mix well.


Notes:

1. You can use any oil, but coconut oil tastes best for this.

Gobi Tikka masala

Ingredients:

Cauliflower - 1 small
Onion - 1 medium, chopped
Tomato - 2 medium, chopped
Green chilly  - 2 , slit lengthwise
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Oil - 1 tbsp
Cumin seeds - 1/2 tsp
Cream - 1 tbsp
Milk - 1/4 cup
Salt to taste

To Marinate

Yogurt - 1/4 cup
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1 tsp
Coriander powder - 1/2 tsp
Lemon juice - 1/2 tbsp
Salt to taste


Method:

1. Wash and cut the cauliflower into small florets.
2. In a mixing bowl, add all the ingredients under "To marinate" and mix well. Now add the cauliflower florets to this and mix well so that all the florets are coated with the marinade. Let it rest for half an hour.
3. Heat the oven to broil. Place an aluminium sheet on a baking tray and  spread a tbsp of oil. Place the marinated florets on this tray and cook till the edges of the cauliflower starts turning brown. It will take around 20 - 30 minutes.
4. Heat oil in a pan and add cumin seeds. When it splutters, add chopped onion and saute till it turns translucent. Now add ginger garlic paste and green chilly and fry for a minute.
5. Add chopped tomatoes and cook till the tomatoes are soft and mushy .
6. Now add all the powders and salt and cook for another 2- 3 minutes.
7. Mix in the cauliflower florets . You can add about 1/4 cup of water if the gravy is too thick. Close the lid and cook for another 5 minutes.
8. Now add the cream and milk and mix well and cook for another 2 minutes.

Serve hot with chappathis!!

Potato masala fry

Ingredients:

Potato - 2 medium
Curd - 1/4 cup
Oil - 1 tsp + 1 tbsp
Salt to taste

To grind:

Cinnamon stick- 2" inch
Cloves - 5
Nutmeg - a small piece
Peppercones - 10 small
Jeera - 1/4 tsp
Garlic pods - 2-3
Red chilly powder - 1/4 tsp


Method:

1. Peel the potatoes and cut it into cubes.
2. Grind together all the ingredients under 'To grind' to a coarse paste. You can add 1 or 2 tbsp of water.
3. In a non stick pan, add potatoes, ground mixture, curd, a tbsp of oil and salt. Mix well.
4. Cook on low heat till all the moisture is gone, stirring in between to unsure it doesn't stick to the bottom of the pan. It will take around 10 -15 minutes.
5. Once the potatoes are cooked , add a tsp of oil and fry for another 2 minutes.

Chow chow kootu

Ingredients:

Chow chow - 1 cup, cubed
Moong dal - 1/2 cup
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Salt to taste

To grind:
Grated Coconut - 1/2 cup
Cumin seeds - 1/2 tsp

To Temper:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Dried red chilly - 2
Curry leaves - 1 sprig


Method:

1. In a pressure cooker, add moong dal, turmeric powder, sambar powder, salt and enough water . Cook it for 3-4 whistles.
2. Meanwhile grind coconut and cumin seeds to a smooth paste adding little water at a time.
3. Once the pressure is released , add the ground coconut paste to the cooked vegetables and allow it to boil for 1 -2 minutes. Switch off the stove.
4. Heat oil in a small kadai. Splutter mustard seeds, add red chilly and curry leaves. Add this to the prepared curry.

Serve hot with rice!

Potato masala / Poori masala

Ingredients:

Onion - 2 medium , thinly sliced
Potato - 3 medium
Ginger - 1 tbsp, chopped
Garlic - 1 tbsp, chopped
Green chilly - 2 , slit lengthwise
Turmeric powder - 1/4 tsp
Oil - 2 tbsp (Coconut oil is preferred)
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dried Red chilly - 2
Curry leaves - 1 sprig
Water - 2 and 1/2  cups
Salt to taste

Method:

1. Wash and cut potatoes into halves. Pressure cook it with little water for 3-4 whistles. Peel off the skin and lightly mash it with a fork.
2. Heat oil in a kadai. Add mustard seeds, urad dal and dried red chilly. When the mustard seeds splutter add curry leaves, followed by chopped ginger and garlic. Saute it for a minute.
3. Add onion and green chilly and fry it onion turns translucent.
4. Then add turmeric powder, salt and water and mix well and bring to boil. Now add mashed potatoes and cook for another 10 -15 minutes till the gravy thickens to desired consistency.

Serve hot with hot poori or chappathi !!

Hot chocolate

Ingredients:

Milk - 2 cups
Unsweetened cocoa powder - 2 tbsp
Sugar - 4 tsp
Vanilla essence - 1/2 tsp


Method:

1. Heat the milk till boil in a sauce pan.
2. Remove it from heat and add cocoa powder, sugar and vanilla essence to it. Whisk well.
3. Blend it in a blender if you like frothy and serve hot.

Note:

 - You can use any combination of half and half or cream or milk instead of 2 cups of milk.

French toast

Ingredients:

Bread - 4 slices
Egg - 2 medium
Sugar - 2 tsp
Milk - 1/4 cup

Method:

1. Beat egg, sugar and milk in a shallow dish.
2. Dip each bread piece in the egg mixture, turning to coat evenly on both sides.
3. Heat a skillet or pan on medium heat. Fry the dipped bread pieces till both sides turn golden brown.

Serve hot with butter or pancake syrup.

Pav bhaji

Ingredients:

Onion - 1 , finely chopped
Tomato - 2 small, chopped
Vegetables - 3 cups
Pav bhaji masala - 2 tbsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Coriander leaves
Lemon juice - 1 tsp
Salt to taste
Butter - 1 tsp
Oil - 1 tsp

Method

1. Boil the vegetables in a pressure cooker with very little water, say 1/2 cup, and salt and turmeric powder. The vegetables I used are 1 carrot, 1 potato and 1 cup of other vegetables like cauliflower , capsicum and peas . Cook it for 2 -3 whistles. Mash these vegetables and keep aside.
2. Heat oil in a pan. Add onion and fry till translucent. Add ginger garlic paste and fry for another one minute.
3. Add the chopped tomatoes and fry till the tomatoes are soft and fully mashed up.
3. Now add all the masala powders and salt and fry for another one minute. Then add the mashed vegetables to this and mix well. Add very little water if the mixture is very thick.
4. Garnish it with coriander leaves, butter and chopped onion. Also sprinkle some lemon juice

While serving, cut the pav into halves, apply butter on both sides and toast it on a tawa.

Schezwan noodles

Source : Raks kitchen

Ingredients:

Noodles - a small bunch
Red chilly - 1 + 1
Carrot - 1 small , finely chopped
Cabbage - 1/2 cup, finely chopped
Beans - 10, finely chopped
Garlic - 1 pod, finely chopped
Soy sauce - 1/2 tsp
Chilly sauce - 1 tsp
Tomato sauce - 1 tbsp
Pepper powder - 1/2 tsp
Olive oil - 2 tbsp
Sugar - 1/2 tsp
Salt to taste

Method:

1. Cook noodles as per package instructions. Drain and wash immediately with cold water to prevent sticking.
2. Soak 1 red chilly in hot water for 15 min and grind it to a smooth paste.
3. Heat a heavy bottom pan. Add oil , red chilly  and garlic. Fry for 1 -2 minutes.
4. Now add beans, carrot and cabbage and fry it in medium flame for about 3-4 minutes. It good to add beans first and fry for a minute, then carrot and then cabbage.
5. Add the red-chilly paste , followed by soy sauce,chilly sauce, tomato sauce, pepper powder, sugar and salt. Stir for a minute.
6. Now add the cooked noodles and stir well till everything is mixed properly.

Serve hot and enjoy!!

Sabudana Vada

Ingredients:

Sabudana - 1 cup
Potato - 3 medium
Peanuts  - 1/4 cup
Green chilly - 3, chopped
Lemon juice - 1 tsp
Salt to taste
Oil for deep frying

Method:

1. Soak sabudana for atleast 4-5 hrs. I soaked it over night. Drain of the water and keep aside.
2. Boil , peel and mash the potatoes.
3. Dry roast the peanuts. Allow it to cool down completely and then remove its skin . Coarsely powder the peanuts in a mixer .
4. In a large mixing bowl, mix together the drained sabudana, mashed potatoes, powdered peanuts, chopped green chillies, lemon juice and salt. Do not add water. Make small balls of this mixture.
5. Heat oil in a skillet. Once the oil is hot, flatten the balls and slowly place it into the oil. Deep fry it in medium flame till both sides are golden brown.

Serve hot with tomato ketchup or green chutney!!

Cauliflower-peas stir fry/Gobi mutter curry

Ingredients:

Cauliflower florets- 2  cups
Onion - 1/4 cup, chopped
Peas - 1/4 cup
Turmeric powder - 1/8 tsp
Red chilly powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 1 tsp
Salt to taste

Method:

1. Heat oil in a kadai. Add cumin seeds. When it splutters, add onion . Saute till onion becomes translucent.
2. Add cauliflower florets to this and some water(around 1/4 cup). Add salt, turmeric powder and chilly powder. Cook on medium-low flame till cauliflower florets become tender.
3. Add peas to this and fry till all the water has evaporated. Fry for another 2 minutes stirring in between.

Serve hot with rice or chapathis!

Note:

1. Instead of adding cauliflower directly, you can boil water and add cauliflower, salt and turmeric . Let it stand for 2 min and then drain of the water from cauliflower. Then add the cauliflower into the kadai with onions.

Besan Laddu

Ingredients:

Besan flour - 1 cup
Powdered Sugar - 1/2 cup
Melted Ghee - 1/4 cup


Method:

1. Sieve the besan flour and roast it in medium - low flame till the colour starts changing to golden brown. Keep stirring continuously to avoid burning the flour. It will take around 10 mins.
2. Switch of the stove and add powdered sugar to this and mix well. Allow it to cool for about 5 -8 minutes . Don't allow the mixture to cool completely.
3. Now add the melted ghee and mix well.  Make small balls when the mixture is still warm and able to handle with hand.

Garnish it with any of the nuts of your choice!!

Potato Murukku

Ingredients:

Potato - 1 medium
Rice flour/Idiyappam flour - 1 cup
Butter - 1 .5 tbsp
Cumin seeds - 1/2 tsp
Asafoetida  - a pinch
Salt to taste

Method:

1. Boil and peel the potato. Allow it to cool down and grind it to a smooth paste without adding any water.
2. In a large mixing bowl, add rice flour, potato paste, butter, cumin seeds , asafoetida and salt. Mix well. Make a smooth dough, by adding water little by little. Fill this into a murukku maker.
3. Heat oil for deep frying. When the oil is really hot, press the murukku maker into the oil, making small circles.
4. Fry till both sides turn golden brown. Drain it into a paper towel.

Store it in air tight container.

Vanilla Cake

It was my daughter's 3rd birthday and I wanted to make her a jungle themed cake. So I made a 4 layered vanilla cake and covered it with green buttercream frosting . Also made small animals with fondants for my daughters friends :). It was a huge success. The cake has a very sweet buttery flavor. Its very moist and light. And all the kids liked the small animals on top of the cake.

Source:Joy of baking

Ingredients:

All purpose flour - 3 cups
Sugar - 1 3/4 cups
Eggs - 4 large
Unsalted Butter -  1 cup
Milk - 1 cup

Baking powder - 1 tbsp

Salt - 1/2 tsp
Pure Vanilla extract - 2 tsp

Method:

1. Bring the butter, milk and eggs at room temperature.
2. Preheat oven to 350 degree F. Butter the bottom of a 9 x13" cake pans (or you can use two 9" pans).Line the bottom of the pan with parchment paper and grease it with butter.
3. In a large mixing bowl , combine the flour, baking powder and salt.
4.In a large mixing bowl, beat the butter until soft . It will take around 1- 2 minutes.
5. Gradually add sugar and beat for another 5- 6 minutes till it is very light and fluffy.
6. Add eggs one at a time , beating after each addition. Scrape down the sides of the bowl and beat for another 1-2 minutes.
7. Add vanilla extract and beat until combined for about 2-3 minutes.
8. Alternatively add the flour and milk and beat on low speed, like add 1/3rd flour, then half the milk, then 1/3rd flour, half the milk and the remaining 1/3rd flour. Beat till the mixture is well combined.
9. Pour the batter into the pan and bake for 30 - 35 minutes or until a tooth pick inserted comes out clean. Cool completely before frosting.

Homemade Paneer (Indian cottage cheese)

Homemade paneer tastes so better than store brought out ones.So give it a try!!

Ingredients:

Milk - 4 cups
Curd - 1/2 cup
Cheesecloth

Method:

1. Boil milk and add curd to it. Keep stirring.
2. Continue heating till the milk curdles completely and the whey separates fully.Switch off the heat.
3. Take a cheese cloth and place it over a strainer. Now pour the contents into the cheesecloth lined over the strainer. Gently squeeze out the excess whey and hang it on to the kitchen faucet for about 1 -2 hrs.
4. Flatten it and place it on a plate or tawa. Place another plate on top of it along with some heavy weight items like pestle or some cans of beans or another heavy weight pan. Allow it to rest for another 2 hrs. Keep it in refrigerator for half and hour.
5. Unwrap it and cut it into your preferred size. I cut it into small cubes.

Notes.
- You can use lemon juice to curdle milk. But make sure to wash the strained paneer.
- You can use the whey for making roti or can even add it to the vegetable gravy you prepare .

Sambar

Ingredients:

Toor Dal - 1 cup
Onion - 1 medium , cubed
Potato - 1 medium , cubed
Carrot - 1 medium , cubed
Tomato - 2 small, cubed
Ladies finger (Vendakka) - 4 small, cut into 1" pieces
Drum stick - 4 -5 pieces
Tamarind - 1 small lemon sized ball
Sambar powder - 3 tbsp ( I used Brahmins sambar powder)
Asafoetida(Kayam) - 1/8 tsp
Turmeric powder - 1/4 tsp
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Red chilly - 2
Curry leaves - 2 sprig
Salt to taste


Method:

1. Pressure cook toor dal along with onion, potato and carrot with enough water for about 3-4     whistles.
2. Meanwhile soak tamarind in some warm water and take the tamarind pulp.
3. Once the pressure is released , add the tomatoes, drum stick and ladies finger and cook for another     6-8 minutes. Then add the tamarind pulp and cook till all the veggies are fully cooked.
4.  In a small bowl, add the sambar powder and kayam . Add 2- 3 tablespoon of water and make a    thick paste. Add this to the veggies and cook for another 2 minutes.
5. Heat oil in a small pan, add oil, mustard seeds and red chilly. When the mustard seeds splutter, add curry leaves. Add this to the sambar and  mix well.

Serve hot with rice!!

Quick and easy Aviyal

Ingredients:

Raw plantain (Pachakaya) - 1
Snake gourd (Padavalanga ) - 1/2 cup
Cucumber (Vellarikka) - 1
Drumstick (Muringakka ) - 4-5 pieces
Elephant yam (Chena ) - 1/2 cup
Carrot - 1
Beans/ Payar/ Ivy gourd(Kovakka) - 1/2 cup
Green chilly - 2, slit length wise
Beaten Curd - 2 tbsp
Turmeric powder - 1/2 tsp
Coconut oil - 1 tbsp
Curry leaves - 2 sprigs
Salt to taste

To grind:

Shredded Coconut - 1.5 cups
Cumin seeds - 1/2 tsp
Red chilly - 2
Green chilly - 3

Method:

1. Cut all the vegetables length wise into about 2" long pieces. In a pressure cooker, add all these vegetables along with green chilly, curd, salt and turmeric powder. Cook in a medium -high heat for 1 whistle. Quickly switch of the stove.
2. Meanwhile, coarsely grind all the ingredients under 'To grind' with no water. If required, add just a tablespoon of water.
3. Once the pressure is released, bring the pressure cooker back on medium - high heat and cook till the little water oozed out from vegetables is evaporated. Then simmer the heat and add the ground coconut paste to this. Mix well and cook for a minute.
4. Add the coconut oil and curry leaves and switch of the flame.

Kerala Appam

Ingredients:

Raw rice - 3 cups
Cooked rice - 1 cup
Shredded coconut - 1 cup
Sugar - 7  tbsp
Yeast - 1/4 tsp
Salt to taste

Method:

1. Wash and soak rice for 5-6 hours and grind it in a blender for about 2-3 minutes.
2. Now add cooked rice and shredded coconut and grind it to a smooth paste adding 2-3 cups of water.
3. Now add sugar and yeast and again grind for another 1 - 2 minutes.
4. Transfer the batter to a large bowl. Cover and allow it to ferment for about 6 - 8 hours or overnight till the volume doubles. Keep it in a warm place. I usually keep the batter inside the oven .
5. After about 6-8 hrs, when the batter has almost doubled, add the salt  and mix well. Leave it undisturbed for about 30 minutes.
6. Heat the appachatti over medium -high heat. Pour a ladle of the batter into the pan. Immediately swirl the pan in circular motion to spread the batter . Cover and cook till the sides of the appam turns golden brown.

Enjoy hot appams along with Egg roast or Vegetable stew!!

Notes:

1. You can add all the ingredients together and grind. But I found grinding it in stages as easier.
2. Adding more sugar will help in making the edges crisp.

Mathanga theeyal/ Pumpkin theeyal

Ingredients:

Pearl onion - 2 cups
Pumpkin - 1 cup, diced
Shredded coconut - 2 cups
Tamarind - 1 small lemon sized
Red chilly - 8
Coriander seeds - 1 tbsp
Oil - 1 tbsp
Turmeric powder -1 tsp
Salt to taste

Tempering

Oil -1 tsp
Mustard seeds - 1 tsp
Red chilly - 1-2
Curry leaves - 1 sprig

Method:

1. Slice the pearl onions length wise.
2. In a pan, roast the shredded coconut till it changes to light brown stirring continuously. Now add the red chilly and coriander and roast for another 1 or 2 minutes. Allow it to cool and then grind it to a smooth thick paste adding little water (max 1/2 cup).
3. Meanwhile soak tamarind in 1/2 cup warm water for 10 minutes and extract the juice.
4. Return the pan to heat, add oil and the onions. Saute the onion for 2 minutes. Then add pumpkin and about 1 and half cups of water ( or enough water to cook the onion and pumpkin). Add salt and turmeric powder, give a stir and allow it to cook for about 10- 15 minutes or until the pumpkin is fully cooked. Then lightly mash the pumpkin pieces.
5.  Now add the tamarind extract and boil it for 1 minute. Then add roasted coconut paste and little water(if the curry is very thick). Check for salt. Bring it to boil for a minute and switch off the heat.
6. In another pan, heat oil . Add mustard seeds and  red chilly. When the mustard seeds splutter add curry leaves and turn of the heat. Add this to the curry.

Serve hot with rice!!


Note:

1. If you don't have coriander seeds, you can replace it with coriander powder as well.
2. You can also make different versions of this theeyal, by adding pavakka or egg plant(vazhuthananga) instead of pumpkin.
3. You can also make theeyal, with big onion as well.

Kerala Parippu curry

Parippu curry is a very nutritious , specially for kids. In different parts of Kerala, this dish is made differently. Some add garlic while some doesnt add coconut. Below is how my mom makes it and so does me :)

Ingredients:

Parippu / Moong Dal - 1/2 cup
Shredded Coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Coconut oil - 1 tbsp
Curry leaves - 1 sprig
Salt to taste

Method:

1. Dry roast moong dal for 2-3 minutes on medium high heat. Pressure cook it for 2 - 3 whistles with enough water.
2. Meanwhile grind coconut and cumin seeds to a smooth paste.
3. Open the pressure cooker once the pressure is released. Add salt and the grinded coconut to this. Cook this for 3-4 minutes. Add coconut oil and curry leaves to this and turn off the heat.

Serve hot with rice, ghee and pappadam.

Kootu curry

Ingredients:

Kadala/ Black Chana - 1 cup
Raw banana - 1 medium , diced
Chena/ Elephant yam - 1 , diced
Shredded coconut - 1 cup ( fried)
Red chilly - 5-6
Turmeric powder - 1/2 tsp
Salt to taste

To temper 

Red Chilly - 2
Mustard seeds - 1/2 tsp
Oil - 2 tsp
Curry leaves - 1 sprig

Method:

1. Soak kadala overnight or for atleast 8- 10 hrs. Pressure cook kadala with enough water , salt and turmeric powder for 3-4 whistles.
2. To this add chena and raw plantain and cook till they are done or you can also pressure cook then for another 1 or 2  whistles. Cook till the water almost evaporates.
3. Meanwhile roast the coconut till they are golden brown . Add the red chilly and roast for another 1 minute. Allow it to cool down and grind these to a coarse paste with very little water.
4. Add these to the cooked kadala and vegetable mixture. Mix well and cook for another 2 minutes.
5. In another pan, heat oil and add the mustard seeds and red chilly.Once the mustard seeds splutter, add curry leaves. Pour it over the curry.

Serve hot and enjoy!

Paneer tikka masala

Source - kurryleaves.blogspot.com

Ingredients:

Paneer - 250 gm , cubed
Onion (medium) - 2 , chopped
Tomato ( small) - 2 ,  chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Coriander powder - 1 tsp
Kasuri methi  ( Dried fenugreek leaves) - 1/4 tsp
Coriander leaves - 1 tbsp , chopped
Bay leaf - 1
Cumin seed - 1/2 tsp
Water - 1 cup
Cream - 1 tbsp
Salt to taste
Oil


Marinade

Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Red Chilly powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Kasuri methi - 1/4 tsp
Curd -3 tbsp
Lime juice - 1 tsp
Salt to taste

Method:

1. Combine all the ingredients under the marinade . Add paneer and mix well. Keep aside for 30 minutes.  Shallow fry these paneer pieces on a non-stick tawa till the pieces are golden brown , turning sides in between.
2. Heat 1 tbsp oil in  pan, add the onion and fry for few minutes, say 3-4 minutes. Then add chopped tomatoes and fry for another 3 minutes. Allow it to cool and grind it to a smooth paste .
3. Bring the same pan over to the flame, and add 1 tbsp oil. Add the cumin seeds and bay leaf. Once the cumin seeds  splutter, add the onion-tomato paste and allow it to cook for another 5 minutes or until oil separates.
4. Then add turmeric powder, chilly powder, coriander powder, garam masala and salt. Mix well and cook for another 2 minutes.
5. Pour water to this mixture and allow it to boil .
6. Then add the fried paneer cubes and kasuri methi and cook on low flames for 3-4 minutes.
7. Add cream and cook for another 1 minute. Turn off the heat and garnish it with chopped coriander leaves.

Serve hot with chapatti or naan!!Enjoy!

Notes:

1. Addition of kasuri methi is a must. It bring the sweet smell of tikka masala

Cherupayar curry

Ingredients:

Cherupayar/ Green gram - 1 cup
Water - 2 cups
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Green chilly - 1 or 2 , slit lengthwise
Coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Dried Red chilly - 1
Curry leaves - 1 spring
Shallots - 2-3 , cut into small pieces
Salt to taste

Method:

1. Pressure cook cherupayar with water , salt , green chilly, turmeric and red chilly powder for 2-3 whistles.
2. Grind coconut and cumin seeds .
3. Once the pressure is released, add the ground coconut paste to the green gram mixture and cook for another 5 minutes. Add water if the curry is very thick.
4. Heat oil in a pan and add mustard seeds and red chilly. Once the mustard seeds startd to splutter, add the curry leaves and shallots. Fry it for 1-2 minutes and add it to the cherupayar curry.

 Serve  hot with kerala puttu!!

Kaju Katli

source: Vegrecipesofindia

Ingredients:

Cashews - 1 cup
Sugar - 1/4 cup
Water - 5 tbsp
Ghee - 1 tbsp

Method:

1. Powder cashews in a mixer. Do not grind it for too long, otherwise you will get start getting cashew butter.
2. Boil sugar and water over low heat till sugar dissolves completely.
3. Then add powdered cashew and mix well. Cover over low heat , stirring continuously.
4. Stir and cook till the mixture starts coming together. It will take around 10 minutes. Switch off the heat and transfer the mixture on to a plate.
5. When the mixture is warm enough to handle with hands, knead it to a soft dough. If the dough is dry , you can add 1- 2 tsp of milk.
6. Flatten the dough with a rolling pin to thickness of about 3-5 mm. You can use a parchment paper over the dough while rolling it.
7. Using a knife , cut it into diamonds.  Store it in air tight containers.

Enjoy!!

Gobi manchurian

Ingredients:

Cauliflower/Gobi - 1 medium, cut into florets
Onion - 1 medium , chopped
Green chilly  - 2 -3 , slit length wise or chopped
Garlic - 2 cloves
Turmeric powder - a pinch
Corn flour - 2 tbsp
All purpose flour - 4 tbsp
Tomato sauce - 2 tbsp
Soy sauce - 1/8 tsp
Green chilly sauce - 1/2 tsp
Salt to taste
Oil for deep frying

Method:

1. Boil water and add salt and turmeric and cauliflower florets. Keep it aside for 10 min.
2. Make a batter with corn flour, all purpose flour , salt and water . The consistency of the batter should be semi thick . Add all the florets to the batter. Mix well so that each floret gets can be coated with the batter. Deep fry these florets and keep aside.
3. Heat a tbsp of oil in a pan. Add chopped onion and garlic and fry till onions turns light brown. Now add green chillies and fry for few seconds.
4. Then add tomato sauce, soy sauce, green chilly sauce and salt and mix well for a minute. You can add a tbsp of water if the consistency too thick.
5. Add the fried cauliflower florets to this and toss well till the florets get well coated with the manchurian mixture.
6. Finally you can garnish it with green part of spring onion. I didnt have spring onion, so I didnt use it.

Serve hot! Enjoy!!

Sharkara Payasam / Nei payasam

Ingredients:

Payasam rice /Raw rice - 1/4 cup
Jaggery - 1/3 cup
Water - 1 and 1/2  cup
Ghee - 2 tbsp + 1 tsp
Raisins - 1 tbsp
Coconut  - 2 tsp (grated / sliced)
Cardamom powder - a pinch

Method:

1. Wash and cook rice in enough water till the rice is cooked , but separated. I used around 1 and 1/2 cups of water.
2. Once the rice is cooked, add 2 tbsp of ghee and cooked for 1-2 minutes.
3. Then add grated jaggery to the rice and mix till the jaggery is dissolved completely. Cook for another 1-2 minutes till the mixture starts leaving the sides of the pan. Remove from fire.
4 In another pan, heat the remaining 1 tsp of ghee and fry raisins and coconuts separately till they are golden brown. Add it to the mixture.
5. Add cardamom powder also to the payasam.

Serve hot!!

Banana bread

Ingredients:

Banana               - 4  ripe (mashed)
All purpose flour - 2 cups
Eggs                   - 2
Baking powder   - 1 tsp
Baking soda        - 1/4 tsp
Sugar                  - 3/4 cup
Butter                  - 1/2 cup (at room temp)
Salt                     - 1/4 tsp

Method:

1. Preheat oven to 350 degree F. Lightly grease a 9x5 loaf pan with butter.
2. In a large bowl, combine flour, baking soda and salt.Keep aside
3. Take another mixing bowl, cream together sugar and butter. Add eggs and beat until well blended.
4. Now add the mashed banana and stir well combined. Add in the flour mixture and stir until moistened. Do not over mix.Pour the batter into the loaf pan.
5. Bake in the preheated oven for about 60 - 65 minutes, until a toothpick inserted comes out clean. Allow the bread to cool for 10-15 minutes


Source - allreceipes.com

Parippu vada

Ingredients:

Toor Dal / Channa Dal - 1 cup
Shallots - 4-5, chopped
Green chilly - 2-3 , chopped
Curry leaves-  1 sprig, chopped
Asafoetida - a pinch
Red chilly powder - 1/4 tsp
Salt to taste
Oil for deep frying

Method:

1. Wash and soak dal for 2-3 hours. Drain the dal completely and grind it in a mixie for few seconds or for 2-3 pulses. Make sure you do not add any water and also do not make a smooth paste of it.
2. In a mixing bowl, add the grinded dal, chopped shallots, green chilly, curry leaves, asafoetida, chilly powder and salt . Mix it well and make small balls of it.
3. Heat oil in a deep bottom pan.  Once the oil it hot, slightly flatten the ball with your palms and add it to the oil. Fry it till both sides turns golden brown. Drain the vadas into a paper towel.

Serve hot along with hot tea!!

Notes:
-  Using coconut oil enhances the taste of parippu vada.
-  Wet your hands before flattening the balls. Also flatten the balls just before adding it to the oil.

Bread Upma

Ingredients:

Bread - 6 slices
Onion  - 1 medium, chopped
Tomato - 1 , chopped
Green chilly - 1-2 chopped
Ginger garlic paste - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Dried Red chilly - 1 cut into 2-3 pieces
Oil - 1 tbsp
Salt to taste

Method

1. Cut the bread pieces into small squares.
2. Heat oil in a pan and add mustard seeds and red chilly. When the mustard seeds splutter , add curry leaves followed by chopped onion. Fry till onion turns transparent.
3. Now add ginger garlic paste and fry for a minute. Then add green chillies and tomatoes. Fry till tomatoes turn soft and mushy.
4. Add turmeric powder, red chilly powder and salt and mix well. Sprinkle some water.
5. Add the bread pieces and mix well.

Dal tadka

Ingredients:

Dal - 1 cup
Onion  - 1 medium chopped
Tomatoes - 2 , chopped
Green chilly - 2-3, slit lengthwise
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilly powder - 1 tsp
Jeera - 1 tsp
Oil - 2 tsp
Ghee- 1 tsp
Salt to taste

Method:

1. Rinse and wash dal. Add it to the pressure cook it with enough water, little salt and turmeric for about      3-4 whistles in medium heat.
2. Take a pan, add oil. When hot add 1/2 tsp jeera. When jeera splutters , add chopped onion. Fry it till translucent. Then add green chillies and ginger garlic paste and fry for a minute.
3.  Now add the tomatoes and fry till tomatoes turns soft and mushy. Then add turmeric powder, 1/2 tsp chilly powder and salt . Fry for 1-2 minutes.
4.  Add the cooked dal to this and mix well. Add little water if the consistency is very thick.
5. Boil it for 2-3 minutes and turn off the heat.
6. For tempering, heat ghee in a kadai, and add the remaining 1/2 tsp jeera. When it splutters , turn off the heat and add the remaining 1/2 tsp red chilly powder. Add this to the dal curry.
7. Enjoy it with hot rice or chappatis!

Jalapeno pickle

Ingredients:

Jalapeno - 15
Garlic - 1 clove, peeled and smashed
Water - 1 cup
Vinegar - 1 cup
Salt - 1 tbsp

Method:

1. Thinly slice the jalapenos into small rings.
2. In a large sauce pan, add water, vinegar, garlic and salt. Bring it to boil .
3. Then add the sliced jalapeno and turn off the stove.Slightly press the jalapenos down so that all the pieces are immersed in the liquid. Let it sit there for about 15 minutes.
4. Transfer the jalapenos to a clean jar and then pour the liquid over it. Allow it to cool to room temperature before covering it with the lid.
5.  You can refrigerate and use for a long time.

Chocolate brownie

Source: Food.com

Ingredients:

Cocoa powder - 1/2 cup
Sugar - 1 1/4 cups
All purpose flour - 2/3 cup
Eggs - 2 large
Butter - 1/2 cup
Vanilla  - 1/2 tsp
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Nuts(Almond, walnuts, pecans) - 1/2 cup ( chopped)

Method:

1. Preheat oven to 350 F and grease a 8x8" pan.
2. Melt the butter in a large pan over low heat and then stir in cocoa. Remove from heat.
3. Mix in sugar and vanilla. Then mix in eggs one at a time.
4. Stir in all purpose flour and baking powder and mix well. Then mix in the nuts.
5. Bake for 30 minutes.
6. Allow it to cool completely. Then cut it into 2x2" squares.

Bread Pizza

Ingredients:

Bread slices - 2
Pizza sauce/ Tomato sauce - 2 tbsp
Mozzarella Cheese - 4 tbsp
Vegetables (Onion , tomato, capsicum) - 2 tbsp (chopped)


Method:

1. Preheat oven to 250 F .
2. Spread pizza sauce/tomato sauce on to the bread slices.
3. Then add the onions, followed by capsicum or tomato or any vegetable of your choice.
4. Add the cheese to cover the veggies.
5. Place these bread slices onto the oven and bake for about 5 - 7 minutes or until the cheese melts.
6. Serve hot.

Pineapple Kesari

Source : Sharmis Passion

Ingredients:

Pineappple - 1/3 cup (chopped)
Rava - 1/2 cup
Sugar - 1/2 -3/4 cup
Water - 1 and 1/2 cups
Cashews - 1/2 tbsp chopped
Raisins - 2 tsp
Yellow food colour - a pinch
Ghee - 3 tbsp

Method:

1. Boil water and add pineapple pieces and let it boil for 5 minutes till the pineapple pieces turns soft. Add food colour and allow it to boil for another 1 or 2 minutes.
2. Add 2 tsp of ghee in a pan and fry cashews till golden brown and then fry raisins.Keep aside.
3. In the same pan, add another 2 tsp of ghee and add rava and fry till rava starts turning colour . Then add the pineapple pieces and water to the rava and mix well so that no lumps are formed.
4. Once the rava is cooked and the water is fully absorbed, add sugar and stir . Keep stirring continuously.
5. Then add fried cashew and raisins and ghee and mix well till the whole mixture becomes thick and starts coming together. Turn off the stove.
6. Garnish with pineapple pieces, cashews and raisins. Serve warm.

Note:
- Add sugar only after the rava is fully cooked.

Peas Pulao

Ingredients:

1. Basmati Rice- 1 cup
2. Peas - 1/2 cup
3. Onion - 1 medium , sliced thinly
4. Ginger garlic paste - 1 tsp
5. Water  - 2 cups
6. Salt to taste

For seasoning

Oil/Ghee - 2 tbsp
Cinnamon - 1' stick
Cloves - 2-3
Cardamom - 1
Star Anise - 1
Cumin seeds- 1 tsp

Method:

1. Wash and soak basmati rice in water for about 30 min.
2. Heat oil in a heavy bottom pan , and add cinnamon, cloves, cardamom, star anise and cumin seeds. Once the cumin seeds starts to splutter, add onion.
3. Fry till onion turns brown. Now add ginger garlic paste and fry for a minute .
4. Now add peas and fry for another 2-3 minutes.
5. Add the soaked basmati rice, water and salt. Transfer it into a pressure cooker and cook for 2 whistles.
6. Once the pressure is released and the rice is cooked, fluff it with a fork.Serve hot.

Homemade ghee

Method:

1. Keep the butter at room temperature for about 10-15 minutes.
2. Heat the butter in a heavy bottom vessel in medium to low flame. Once the butter has melted completely, it will start boiling . Keep stirring in between to avoid burning.
3. Then the butter will be frothy and yellowish in colour.
4. Slowly the colour will change to light brown . Then add few curry leaves or rock salt and switch off the flame. Curry leaves and rock salt help the residue in settling down.
5. Now filter the ghee to a container without the residue.

Semiya Upma

Ingredients:

Semiya/Vermicilli - 1 cup
Vegetables - 1/2 cup, chopped (You can use carrot, beans, peas ,corn)
Green chillies  - 1-2 , slit length-wise
Onion - 1/2 cup, chopped
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Red Chilly - 1 or 2, broken into 2 or 3 pieces
Curry leaves - 7-8 leaves
Coconut - 1/4 cup
Water - 2 cups
Salt to taste

Method:

1. Take a heavy bottom pan and roast the semiya till it turns to golden brown. Keep aside.
2. Bring the same pan to heat and add oil , mustard seeds, urad dal and red chillies. Once the mustard seeds starts to splutter, add the curry leaves and  chopped onion and fry till it turns colour .
3. Now add all the vegetables and green chillies. Fry for 3-4 minutes.
4. Add the roasted semiya. Mix and fry for a minute. Now add water and salt. Cover and cook till all the water is absorbed and semiya is soft and done.
5. Add coconut and mix.
6. Serve hot.

Palak Paratha

Ingredients:

Wheat flour - 1 cup
Spinach/Palak - 1/2 cup
Garlic - 1 pod
Chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Oil - 1 tbsp
Salt to taste
Luke warm water as required to make dough


Method:

1. Put spinach and garlic in a blender .Make a puree by adding 1/4 cup water.
2. Take a mixing bowl. Add wheat flour, spinach puree, chilly powder, turmeric powder, salt and oil and mix well.
3. Knead the mixture by adding water little by little and make a soft dough. Cover it and keep aside for about 15-20 minutes.
4. Make small balls with the dough and roll it into parathas.
5. Heat a tawa, transfer the parathas and cook till both sides turn golden brown. Drizzle little oil /ghee on both sides. Serve hot.

Vegetable fried rice

Ingredients:

Basmati rice - 1 cup
Water -  2 cups
Onion - 1/2 cup, finely sliced
Vegetables - 1 cup (I used carrot, beans, sweet corn, peas)
Green chillies - 1-2, cut length-wise
Ginger garlic paste - 1 tsp
Soya sauce - 1/2 tsp
Cashew - 10
Raisin - 15-20
Salt to taste
Ghee/ Oil - 3-4 tbsp

Method:

1. Wash and soak rice for about 15-20 min.
2. Take a heavy bottom pan and put a tbsp of ghee. Drain the rice and fry for a minute in the ghee. Add water and salt . Cook till the water is fully absorbed and rice is soft.
3. Take another heavy bottom pan. Put 1 tbsp of ghee and fry the cashew and raisins and keep aside.
4. In the same pan , add 1 tbsp of ghee. Add all the vegetables and fry till soft. It would be better to fry the carrots and beans first and then add sweet corn and peas. Keep aside these vegetables.
5. Bring the same pan back to heat and add another tbsp of ghee. Add the onions and fry till it turns golden brown .
6. Now add the fried veggies and fry for a minute. Then add soya sauce and salt and mix well.
7. Add the rice and mix well. Serve hot.

Banana Roast/Pazham Pori

Ingedients:

Ripe banana/ Ethapazham - 2
All purpose flour - 1/2 cup
Corn flour/ Rice flour - 1 tbsp
Turmeric powder - a pinch
Sugar - 1 tbsp
Salt - a pinch
Water - 3/4 cup
Oil for deep frying


Method:

1. Peel and slice the bananas. You can cut the banana into half and then slice it length wise into 2-3 pieces.
2. Make a thick batter with all purpose flour, corn/rice flour, turmeric powder, sugar and salt, adding water little by little.
3. Heat oil in a pan. Dip the banana slices in the batter and put it in the oil. Deep fry till it is golden brown. Drain excess oil and serve hot.


Note:

- Adding rice flour/ corn flour makes it crispy.
- Wheat flour can also be used instead of all- purpose flour.

Sabudana Upma

Ingredients:

Sabudana/Sago - 1 cup
Onion - 1/4 cup , chopped
Green chillies - 2 chopped
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Turmeric powder - 1 tsp
Salt to taste

Method:

1. Wash and soak sabudana for 5-6 hrs or overnight. Drain off all the excess water using a colander.
2. Heat a non stick pan, add oil and mustard seeds. When the mustard seeds crackle, add curry leaves and the chopped onion and green chillies. Fry for 3-4 minutes.
3. Next add sabudana, turmeric powder and salt and stir well.
4. Stir fry sabudana in medium heat for about 4-5 minutes till sabudana becomes translucent.
5.Serve hot.You can garnish it with lime juice and corainder leaves.

Dates Paratha

Ingredients:

Whole wheat flour - 1 cup
Dates - 1/4 cup (deseeded)
Milk - 1/4 cup
Oil/Ghee - 1 tbsp
Salt to taste

Method:

1. Heat milk and soak dates for about 10 min. Then grind it to a smooth paste.
2. In a large mixing bowl, add wheat flour, salt, oil and mix well.
3. Add the ground dates paste to it and knead it to a soft dough by slowly adding water.
4. Make small balls with the dough and roll it into chapathis.
5. Heat a tawa, transfer the parathas and cook till both sides turn golden brown. Drizzle little oil/ghee on both sides.
6. Serve hot.


Recipe source :My Style of recipes

Home made croutons

Ingredients:

Bread - 5-6 pieces, cut into 1 inch cubes
Olive oil - 1 tbsp
Salt to taste


Method:

1. Preheat oven to 375 F.
2. In a large mixing bowl, place the bread cubes and drizzle it with olive oil and salt. Toss until well mixed.
3. Spread the seasoned bread on to a baking sheet and bake until golden brown, for about 10- 15 min.
4. Store it in an air tight container.


Note:
- You can season the bread with pepper and  red chilli flakes.
- Use within 1 week or you can freeze it for 6 months.

Mango Yogurt cake

Ingredients:

Sugar  - 1 cup
Eggs - 2 large
Mango Yogurt - 1 cup
All purpose flour  - 2 cups
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Butter - 7 tbsp
Vanilla Extract  - 1 tsp


Method:

1. Preheat the oven to 350 F.
2. Beat sugar and butter until creamy.
3. Add eggs and vanilla extract and mix well.
4. Sieve the all purpose flour along with baking soda and baking powder.
5. At low speed, add the yogurt and dry ingredients . Mix well to combine.
6. Fold into a greased pan and bake for 35 - 40 minutes.
7. Allow it to cool .
8. Decorate it with fresh mango slices or nuts and serve.

Semiya payasam

Ingredients:

Semiya/Vermicille  - 1 cup
Milk - 4 cups
Water - 1 cup
Sugar - 1/2 cup
Cashew - 2 tbsp
Raisins - 2 tbsp
Ghee - 2 tbsp
Condensed Milk - 1/2 cup

Method:

1. Heat ghee in a heavy bottom vessel.  Add cashew and raisins and fry till golden brown. Remove from fire and keep aside.
2. Add semiya to the same ghee and fry until it slightly changes the colour.
3. Now add 2 cups of milk and 1 cup of water to the semiya and cook till semiya is tender and soft.
4. When semiya is done, add the remaining 2 cups of milk , sugar and condensed milk. Mix well and remove from heat.
5. Garnish it with cashew and raisins.Serve hot.

Dates Cake (Eggless)

Source: Sharmis Passion

Ingredients:

Dates - 18
All purpose flour - 1 cup
Sugar - 3/4 cup
Milk - 3/4 cup + 3 tbsp for soaking
Oil  - 1/2 cup
Baking soda - 1/2 tsp
Walnut + Cashew - 1/2 tbsp , chopped

Method:

1. Preheat oven to 350 F .
2. Soak dates in  warm milk for 5 - 10 minutes. (You can even microwave it for 30 sec). Then grind it to a smooth paste.
3. In a mixing bowl , add sugar, milk and oil and stir until sugar dissolves completely.Keep aside.
4. Sieve all purpose flour with baking soda.
5. Add the dates paste to the sugar-milk mixture and mix well. Now add the all purpose flour and mix well.
6. Fold in the nuts and mix well.
7. Grease the pan with oil and little flour and pour the batter into it.
8. Bake the cake for 35 - 40 minutes. Start checking in after 30 minutes. Bake until a tooth pick or fork inserted in the center comes out clean.
9. Allow it to cool down and enjoy!

Aloo Paratha

Ingredients:

For Chapathi dough:

Wheat flour - 2 cups
Water - 3/4 cup, warm
Salt - to taste
Oil - 2 tsp

For Filling:

Potato - 2 medium
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Green chillies - 2 chopped
Coriander leaves - 1 tbsp, chopped
Salt - To taste


Method:

1. Boil the potatoes in a pressure cooker for 3-4 whistles. Remove the skin and mash it with a potato masher.
2. Add turmeric powder, red chilly powder ,garam masala, green chillies and salt to the mashed potato.
3. In the meantime, make the chapathi dough and allow it to rest for half an  hour.
4. Now divide the chapathi dough and filling into equal portions.
5. Roll the chapathi balls into small  discs. Place one portion of the filling on the center of the chapathi disk and pull the edges of the dough around the filling, completely enclosing it.
6. Flatten the stuffed ball into a small round with your fingertips and then gently roll it into bigger paratha  without letting the stuffing to ooze out. Dust flour when ever required.
7. Transfer the rolled paratha to a heated skillet and cook till bubbles start appearing and the colour changes.
8. Flip the paratha till both the sides are cooked completely. Drizzle ghee on both sides.
9. Serve hot with raita/pickles.


Note:

- The stuffing should be cooled completely before making balls.

Rajma Masala

Ingredients:

Rajma - 1 cup
Onion - 1 big,thinly sliced
Tomato - 2 medium chopped
Ginger garlic paste - 1 tsp
Cinnamon - 1/4 inch piece
Cloves - 2
Cumin - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilly powder  - 1/2 tsp
Garam masala  - 1/2 tsp
Cream - 2 tblsp
Salt - to taste
Oil - 3 tsp


Method:

1. Soak rajma overnight or for atleast 6-7 hrs. Wash it thoroughly and pressure cook for 6 whistles or until rajma is cooked.
2. Heat oil in a non stick pan and add cinnamon, cloves and cumin and fry for a minute. Then add onion and fry till golden brown.
3. Add ginger garlic paste and saute for 1-2 minutes. Then add tomatoes and fry till the tomatoes are mushy and soft.
4. Add turmeric powder, chilly powder , garam masala and salt. Fry for another 2 minutes .
5. Allow the mixture to cool down and grind it to a smooth paste.
6. Heat oil in a pan and add the tomato - onion paste . Saute for 2 minutes and add the drained water from the cooked rajma.
7. Allow it to boil for few minutes and then add cooked rajma and boil for 5 minutes till the gravy becomes thick.
8. Finally add cream and stir for another minute or so.
9. Serve hot with chapathi.