Green Gram Dosa/Pesarattu/Pacha Pairu Dosa

Ingredients

Green gram-1cup

Raw rice-1/4cup

Green chilly-2

Garlic-2

Curryleaves-few

Ginger-1inch

Cumin seeds-1/2tsp

Onion-1 small finely chopped (optional)

Method

1.Soak green gram and rice together for 5-6 hrs or overnight...

2.Drain the water and grind it with cumin seeds,green chilly,garlic,curry leaves and ginger to a smooth batter.Add water to make batter consistency.

3.Add salt to the batter and mix well..Add water if the batter is too thick...



4.Heat a dosa tawa,take a laddle full of batter and spread it thin like dosa.

5.Drizzle a tsp of oil and cook on both sides...

6.Dosa was ready to serve.

Note

I didn't use onions..if u used grind it along with batter or sprinkle chopped onions on the top of dosa and press it lightly with a laddle.after it gets cooked,flip it over to the other side.Cook till done

Peanut Coconut Chutney

Ingredients

Peanut-1cup

Coconut-1/2cup

Red chilly-4 or as per taste

Garlic pods-2

Tamarind-little

Salt to taste

Mustard seeds-1/2tsp

Curry leaves-few

Urad dal-1/2tsp

Method

1.Dry roast the peanut and remove the skin of roasted peanuts...

2.Put coconut,peanuts,tamarind,red chilly,garlic and salt in a blender with little water and grind it...

3.Make it a smooth paste add some more water if u need.

4.Transfer it into a serving bowl.

5.Heat oil in a pan,add mustard seeds when mustard seeds splutters add urad dal and curry leaves..Pour it over the chutney

6.Spicy chutney was ready to serve...

Pasi Paruppu Gulab Jamun

Ingredients

Pasi paruppu-1/4kg

Maida-25gms

Salt-a pinch

Sugar as req

Water

Oil for deep frying (u can use ghee)

Kesari color-a pinch

Method

1.Dry roast the pasi paruppu till it turns little gloden brown.

2.Boil the paruppu with water.

3.After boiling,allow to cool then grind it into a paste.

4.Now mix grinded paruppu,maida and salt...

5.Dough should be soft and make a small balls.

6.Meanwhile make sugar syrup,Combine sugar and water in a pan.Cook for 5-10 mints or until it thickens slightly(one string consistency).Add cardamom and kesari color to it and keep aside...

7.Heat oil in a pan,deep fry the balls over medium high flame until it turns golden brown..

8.Drain these cooked balls into the sugar syrup...

9.Yummy jamun are ready to eat

Urad Dal Laddu

Ingredients

Urad dal-1cup

Sugar-3/4cup

Ghee as req

Method

1.Heat a tsp of ghee in pan,roast urad dal till it turns brown..

2.Allow it to cool...Then grind it along with sugar....

3.Melt the ghee and add little by little to that dal mixture...

4.Make laddu...

Milk Kesari

Ingredients

Rava-1cup

Sugar-11/4 to 11/2 cup

Milk-2cups

Ghee-3tsps

Cashewnut-5

Raisins-5

Kesari powder-1/4pinch

Method

1.Deep fry the cashew nuts and raisins in ghee and keep it aside.

2.Heat a tsp of ghee in pan,Roast the rava till nice aroma comes...

3.Add the milk to the pan and kesari powder.

4.When it starts boiling,change flame to medium

5.Add rava to it without forming any lumps..keep on stirring until rava absorbs allthe milk..

6.Add sugar and stir well...

7.After adding sugar,the kesari turns bit on runny side,but after it will get thickened..

8.Add fried cashew nuts and raisins..

9.Add remaining ghee also...Keep stirring..

10.Delicious kesari was ready....

Pasiparuppu Murukku

Ingredients

Rice flour-4cups

Gram flour/pasi paruppu -1/2cup

Kadala paruppu-1/4cup

Ghee/butter/hot oil-2tsp

Cumin seeds/sesame seeds-2tsp

Salt to taste

Oil for deep frying

Preparation


To make rice flour

1.Wash and soak rice in water for 1 to 2 hrs...

2.Drain the water and spread the rice on paper or absorbing cloth..

3.Let the water evaporate and when the rice is little moist..grind it to fine powder...sieve it...

4.Now heat a pan,add the powdered rice into it and stir continously till nice aroma comes from rice.

5.Store it in air tight box once cooled.


To make dal powder

1.Dry roast dal in pan till it turns light brown with a nice aroma..

2.Now grind it into a fine powder...

3.Sieve it and keep aside..

Method

1.Take rice flour,dal powder,salt,cumin seeds and butter.Mix well..

2.Knead a dough by adding little by little water.Dough should be soft.

3.Take a murukku press and drop some dough into it.

4.Heat oil in a pan..

5.Deep fry the murukku till it turns little brown..

6.Drain it and keep aside.

7.Healthy and crispy murukku was ready...


Note

1.U can add chilly powder or pepper powder to the dough

2.The oil should be medium hot to fry the murukku till crispy...

Athirasam

Ingredients

Rice flour-2cups

Jaggery-11/2cup

Dry ginger(sukku)-few

Cardamom-3

Ghee-1tsp

White sesame -1tsp(optional)

Preparation


To rice flour

1.Wash and soak raw rice for 1 to 2 hrs.

2.After 2hrs,drain the water completely and spread it on a cloth or paper,so that it will absorb the excess water.

3.After 15mints,dry grind the rice nicely.Sieve it.

To jaggery

1.Grate jaggery,add enough water to soak the jaggery..

2.Bring it to boil..once jaggery dissolves,filter it to remove any impurities...

Method

1.Mix flour,cardamom powder,sukku and sesame seeds..

2.Boil the jaggery water and check the consistency of the syrup to get a two string consistency.Don't allow to burn the syrup..

3.Pour the hot syrup over the flour and mix well with a ladle..

4.Cover it with a tight lid and let it rest for 1-2days..

5.I left it only for one day.after one day

This is the dough for athirasam...

6.Take the dough out and knead again...

7.Grease ur hands with ghee or oil.

8.Make balls from the dough and flatten the ball with ur hands and a small hole in the center.(u can use banana leaf or plastic cover with ghee)

9.Gently slip it into the oil.Fry both sides till it turns brown colour.

10.Remove from oil.Athirasam has tendency to absorb the oil.

11.Press the athirasam between two slotted ladles to remove

12.Then put it on a paper towel to drain excess oil and let them cool

13.Store them in airtight containers.


Note

1.If the flour is sticky or loose and u are unable to make balls,then add a little wheat or maida flour to it to get the right consistency.

2.If the dough is too tight,then add some milk to it

Besan Flour/Gram Flour Murukku (kadala Mavu Murukku)

Ingredients

Rice flour-2cups

Besan flour-1/2cup

Cumin seeds or sesame seeds-1tsp

Perungayum-a pinch

Butter/ghee/hot oil-1tsp

Salt as req

Oil for deep frying

Method

1.Take a bowl,add rice flour,besan flour,cumin seeds,perungayam,salt and butter.

2.Mix it well.

3.Add some water slowly and mix all together to the dough consistency.

4.Dough should not be too sticky or too hard.

5. Take the 3round holes or star holded plate in the murukku press and fill it with the dough..

6.Heat oil in the kadai.Turn the heat to medium and fry the murukku both sides till golden brown..

7.Drain it from oil to paper towels.

8.Crispy murukku was ready to eat

Nellikai Halwa/jam (Gooseberry/amla Halwa)

Ingredients

Nellikai/gooseberry-8big

Sugar-2cups

Cashew and raisins-5

Honey-2tsp

Ghee-2tsp

Food color-a pinch (optional)


Preparation

1.Steam the amla for about 10 to 15mints...

2.Remove the seeds and grind the flesh in the mixie..


Method

1.Heat a tsp of ghee in pan and fry the cashew nuts and raisins.

2.In same pan,add sugar and enough water and food color...


3.No neccessary to check any consistency...

4.To the boiling syrup add grinded amla and stir well.


5.Add fried cashewnuts and raisins..Keep stirring it until the mixture turns medium thick.

6.Finally add 2tsp of honey..

7.Once halwa starts to thicken,switch off the stove..

8.Allow to cool...

9.Amla halwa/jam ready to serve...

Oats Stuffed Paratha

Ingredients

Wheat flour-1cup

Oats-1/2cup

Chillypowder-1/2tsp

Turmeric powder-1/4tsp

Coriander powder-1/2tsp

Salt as req

Curry leaves-few string

Coriander leaves-few

Water as req

Oil/ghee as req

Preparation

For Dough

Take a bowl mix wheat flour,salt,2tsp of oil and water.Make a dough.Dough should be soft.keep aside it for 30mints.

For stuff

Take abowl,add oats,coriander leaves,curry leaves,chilly powder,turmeric powder,coriander powder(u can use chaat masala) mix well by adding little by little water.This is the stuff.Make small balls from this..

Method

1.Divide a dough into equal portions.

2.Flatten the dough and fill the stuff and seal it.

3.Now roll it into a paratha of desired thickness on a floured surface.

4.Cook it on both sides.Drizzle a tsp of oil..

5.Serve it with any curries..

Mutton Vindaloo

Ingredients

Mutton-1/4kg

Onion-1finely chopped

Lemon/Vinegar

Coconut milk (optional one)

Vindaloo Masala

Redchilly-6to7

Ginger-1inch

Garlic-5 to 6

Cumin seeds-1/2tsp

Pepper corns-1/2tsp

Mustard seeds-1/2tsp

Salt to taste

Sugar-1/4tsp

Cinnamon-1

Cloves-2

Method

1.Soak the above vindaloo masala ingredients in vineger and coconut milk for 30mints

2.Grind it into fine paste...

3.Wash the mutton apply salt and keep it aside for 30mints...

4.After 30mints,take the mutton add vindaloo masala and mix well...

5.Keep this mixture for 30mints to 1 hr...

6.Heat oil in a pan,add the mutton mixture to it.. Allow to cook for few mints...



7.After that add chopped onions...

8.Add some water and cover the pan with lid..Allow to cook...

9.Cook in a low flame...Cook till the mutton is tender...



10.Mutton vindaloo are ready to serve

Egg Kabab

Ingredients

Boiled egg-2

Onion-1

Green chilly-2

Ginger garlic paste-1tsp

Coriander leaves-few

Mint leaves-few

Salt as per taste

Gram flour-2tsp (binding agent)

Corn flour-1tsp

Chilly powder-1tsp

Coriander powder-1tsp

Turmeric powder-1/2tsp

Kasuri methi leaves-few

Method

1.Boil the eggs and grate them into a medium bowl.

2.Chop the chillies,onion,mint and coriander leaves...

3.Combine all the above ingredients together..

4.Mix well and make a smooth dough(if it is dry,add some water)

5.Make a small balls and flatten each of these in ur palm.

6.Heat oil in a pan and fry kababs,few at a time until crisp and golden brown.

7.Tasty kababs was ready to serve and eat

Palak Chicken

Ingredients

Chicken-1/4kg

Onion-1 big finely chopped

Tomato-1 finely chopped

Ginger garlic paste-11/2tsp

Chilly powder-2tsp

Coriander powder-1tsp

Palak/spinach-as much as u want ( washed and chopped)

Salt as req

Oil

Cloves-1

Cinnamon stick-1

Star aniseed-1

Method

1.Heat oil in a pan,add cloves,cinnamon,star aniseed..

2.Then add chopped onions and saute it well till it turns little brown color..

3.Add ginger garlic paste to it and stir it for a while.

4.Then add chopped tomatoes and saute it till tomatoes get smashed..

5.Add chilly powder and coriander powder to the above mixture...Let it cook for 2 to 3 mints...

6.Now,add chicken and mix well.Add salt...keep covered...

7.Allow to cook for about 5 to 8mints.But stir it for every 2mints...

8.Now add chopped palak to chicken and mix well..keep covered on medium heat...

9.After chicken is cooked and change the flame to high.Fry well to remove any excess water...

10.Palak chicken was ready.Serve hot with rice or chapathi or parotta...

Curryleaves chicken varuval

Ingredients

Chicken-1/4kg

Ginger paste-2tsp

Chilly powder-1-11/2tsps

Kadala mavu-4-5tsps

Onion-1 finely chopped

Egg -1

Curry leaves-1string

Fennel seeds-1/4tsp

Salt to taste

Oil

Method

1.Marinate the chicken with ginger paste,chilly powder and kadala mavu for 30-45mints

2.Heat oil in kadai,deep fry the chicken

3.Take another pan,heat oil in a pan add fennel seeds

4.Add onion and curry leaves.saute it well...

5.Add egg and fried chicken

6.Mix well

7.Dish is ready to serve..

Note

U can use green chilly paste

Chilli Chicken

Ingredients  

To Marinate

Chicken-1/4kg

Corn flour-1tsp

 Egg-1

Ginger Garlic Paste-2tsp

Soya sauce-2tsp

Lemon juice-1tsp

Salt to taste  

To Gravy

Onion-1

Ginger Garlic paste-1tsp (or u can use minced ginger n garlic)

Corn flour-1tsp (dissolved in water)

Soy sauce-1tsp

Capsicum-1 (optional)

Chilly sauce-2tsp or chilly paste(I used chilly paste)

Tomato sauce-2tsp

Green chilly-1

Salt to taste

Spring Onions

Oil

Method

1.Marinate the chicken with above marinate ingredients and keep it aside..

2.Heat oil in frying pan and when its hot,deep fry the chicken,,,

3.Heat 1 tsp oil add green chilly,onion,ginger garlic paste and saute for a min.

4.Then add capsicum and chopped spring onions,Mix well

5.Pour tomato sauce,soy sauce and chilly paste.Mix well...

6.Pour little water stir well and allow to boil..

7.When it starts to boiling add fried chicken.

 8.Mix well..Add dissolved corn flour to it,,,

9.Stir well till the desired thickens

10.chilli chicken was ready to serve

Mutton Pepper fry Method 2

Ingredients

Mutton-1/4kg

Turmeric powder-1/2tsp

Small onions-10

Cumin Seeds-1tsp

dry red chilly-3

Coriander seeds-2tsp

Cloves-3

Ginger-1inch

Garlic-2

Pepper powder-1 to 2tsp

Mustard seeds-1/2tsp

Cinnamon Stick-1

Bay leaves-little

Coriander Leaves

Salt as per taste

oil

Method

 1.To cook the mutton with turmeric powder,,,

2.Heat 1 tsp of oil in pan,add cumin seeds,then add small onions..saute it until the skins peeled off,,

3.Add dry read chilly,coriander seeds and stir them well,,,

4.Then turn off the flame and allow them to cool for a min..

5.Then grind it with little amount of water ,ginger,garlic and salt,,,Make a thick paste

6.In pan,add oil,mustard seeds,cloves,cinnamon,curry leaves and fry them for a min,,

7.Then add cooked mutton along with the juice and grinded masala...

8.Finally add pepper powder...

9.Allow it to cook for 10mints until the recipe becomes dry.Garnish with coriander leaves,,

10.Spicy mutton pepper fry is ready to eat...

Cauliflower fry

Ingredients

Cauliflower-1medium sized

Ginger garlic paste-2tsps

Red chilly powder-1-11/2tsp

Coriander powder-1tsp

Cumin powder-1/2tsp

Pepper powder-1tsp

Turmeric powder-1/4tsp

Rice flour-2tsp

Maida/besan flour-2tsp

Corn flour-1tsp

Lemon juice-2tsp

Salt as per taste

Oil for frying

Preparation

1.Heat water along with salt and turmeric powder in a pan.

2.Bring it to boil.Then add cauliflower florets in it and cook till tender.

3.Drain and allow it to cool down..

Method

1.Take a bowl,add cauliflower and all the above ingredients together...Add splash of water if needed...

2.Mix well and keep aside for 30 to 45 mints...

3.Deep fry the florets...

4.Crispy and tasty cauliflower fry are ready...!!!

Spicy dosa

Ingredients

Dosa batter

Egg-1

Oil

Red chilly-10

Garlic-1full

Salt as req

Preparation

To Masala

1.Soak red chilly in hot water for 5mints...

2.Now grind it with garlic and salt.

3.It should be fine paste.

Method

1.In a small mixing bowl crack one egg and beat it well..

2.Take a ladlefulof batter and spread out a thin dosa on a hot tawa..

3.Now pour the egg mixture and spread it on the dosa..

4.Once half done,take a spoon of spicy masala and spread over the dosa.

5.Drizzle some oil and cook it till the bottom gets crispy..

6.Flip it over and cook on the either side too..

7.Spicy dosa was ready to serve.

Mint Chicken Roast

Ingredients

Chicken-1/4kg

Red chilly-4 to 5

Coriander seeds-2tsp

Cumin seeds-1 tsp

Ginger garlic paste-1tsp

Mint leaves-1/4cup

Corainder leaves-1/2 cup

Turmeric powder-1/4tsp

Chilli powder -1/2 to 1 tsp

Curd-2tsp

Salt as per taste

Lemon juice-1tsp

Oil

Method

1.Heat oil in a pan,roast corainder seeds and jeera on low flame.

2.Add red chilles and roast it for few mints. Transfer to a blender.

3.Grind with ginger garlic paste, pudina leaves, coriander leaves, turmeric powder, chilli powder, curd, oil and some salt into a smooth paste without adding water.

4.The paste should be spicy.Marinate the chicken by uing this paste.Keep aside for 30 to 45 mints

5.Transfer it to a kadai. Cook covered for 5 minutes on medium low flame.

6.Drizzle 1tsp oil and mix gently. Close it. Turn the heat to medium.

7. Cook it for another 15 to 20 minutes till the chicken is completely cooked, the gravy is absorbed and the chicken appears semi-dry..

8.Drizzle 1 tsp lemon juice and mix.

9.Mint chicken roast was ready to serve…

Jeera Rice

Ingredients

Basmati Rice - 1 cup

Onion - 1 finely chopped (optional)

Oil - 2 tsp or butter or ghee

Cumin seeds - 1 tbsp

Cloves -2

Cinnamon -1 inch piece

Bay leaf-1

Star anise - 1

Method

1.Wash and soak basmati rice in water for 30 mints. Drain and keep it aside.

2.Heat oil in a pan, add cloves, cinnamon and bay leaf, saute for a few secs

3.Then add jeera seeds.Wait till they crackle.

4.Now add onion and saute till onions become golden brown.

5.Then add the drained rice.Mix well and saute for a few mints.

6.Add 2 cups of water and salt.

7.Cover the pan and cook till it starts boiling.Turn the heat to low and let it cook

8.Once the water is fully absorbed,turn off the heat.

9.Jeera rice was ready to serve

10.Serve with dal fry or raita or any gravy as per ur choice

Lemon Rice

Ingredients

Basmati rice-1cup

Salt to taste

Turmeric powder-1/4tsp

Mustard seeds-1/2tsp

Urad dal-1/2tsp

Red chilly-2

Peanuts or cashews (optional)

Lemon juice -5 to 7tsp

Curry leaves -few

Asafoetida-a pinch

Oil

Method

1.Rinse the rice and drain it...cook it in 2cups of water and add a little salt to it.

2.Heat oil in a pan,add mustard seeds and urad dal.

3.Allow it to splutter and then add turmeric powder.

4.Now add red chilly and asafoetida.saute it for few secs.

5.Switch off the stove..Add lemon juice

6.Now gently mix rice without smashing it...

7.Garnish with curry leaves or coriander leaves...

Dal Paratha

Ingredients

Wheat flour-1cup

Dal fry-as req (here the link for dal fry : http://geethaeasycooking.blogspot.in/2012/04/dal-fry.html?m=1)


Method
1.Mix wheat flour and dal fry.

2.Make a dough.Dough should be soft

3.keep aside for 15 to 20 mints or u can make it immediately.

4.Make a small balls from the dough.

5.Dip it in dry wheat flour and start rolling out into thin circles..

6.Toast in tawa on both sides...

7.Dal paratha was ready to eat...

Curry Leaves Chicken

Ingredients

Chicken -1/4kg

Turmeric powder-1/4tsp

Curd-1tsp

Onion-1 finely chopped

Tomatoes -1 finely chopped

Ginger garlic paste-1tsp

Red chilly powder-1/2 to ¾ tsp

Coriander powder-1/2tsp

Fennel seeds-1/2tsp

Peppercorns-1/2tsp

Curry leaves-1/4cup

Cumin seeds-1/2tsp

Bayleaves-1

Cloves-1

Cinnamon-1

Salt

Oil

Method

1.Marinate the chicken with turmeric powder,salt and curd for 30 to 45 mints.

2.Dry roast fennel seeds,cumin seeds,pepper corns,curryleaves and grind as fine powder

3.Heat oil in a kadai,add bayleaves,cloves,cinnamon..

4.Add chopped onions and fry till it turns golden brown.

5.Add chopped tomatoes and sauté it well until it smashes.

6.Add ginger garlic paste,stir it well till raw smell removes.

7.Add the marinated chicken pieces and mix well.

8.Add red chilly powder and coriander powder and salt , close it and cook for few minutes in medium flame.Stir it occasionally.

9. Finally add the grounded powder as per need and cook in medium flame until the oil gets separates.

10.Serve hot with rice

Dal Fry

Ingredients


Toor dal-1cup


Onion-1 finely chopped


Tomato-1 finely chopped


Ginger garlic paste-1tsp


Cumin Powder-1tsp


Coriander Powder-1tsp


Chilly Powder-1tsp


Kasoori methi-1tsp


Cumin seeds-1tsp


Coriander leaves-few


Garlic-2


Salt to taste


Oil or ghee


Method

1.Pressure cook toor dal with turmeric and garlic.

2.Heat oil in kadai,add half of jeera.

3.When jeera splutters add onion and fry till it turns golden brown.Addginger garlic paste.

4.Fry it raw smell removes.Add tomatoes and sauté it well

5.When tomato becomes soft add cumin powder,coriander powder, red chilli powder, salt.

6.Fry for a minute.Add dal and it simmer for few mints

7.Add Kasoori methi.

8.Garnish with coriander leaves

Pineapple Halwa

Ingredients

Pineapple-1 chopped and grind them into paste

Semiya – ¼ to ½ cup

Milk-11/2 to 2 cups

Sugar-3/4cup or req

Ghee-3tsp

Cardamom-1 or 2 (Optional)

Raisins n cashewnuts-10

Method

1.Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown.keep aside.

2 In the same pan, add the semiya and roast it till a nice aroma comes and it turns a light brown shade.

3.Then add milk…After boiling semiya add grinded pineapple

4.Saute it well and allow to cook..

5.Then add sugar and keep stirring in a medium heat.

6.Finally add remaining ghee,cardamom,raisins and cashewnut

7.Pineapple halwa is ready to eat

Gobi Manchurian Dry

Ingredients

Cauliflower-1 medium

Maida-7 tsp

Corn flour-5tsp

Salt to taste

Chillypowder-1/2 tsp

Pepper Powder-1/2tsp

Oil for deep frying

Water as req

For Sauce

Onion-1 medium finely chopped

Green chilly-1 finely chopped

Ginger garlic paste/ ginger n garlic cloves-1tsp(I used paste)

Capsicum-1/2,finely sliced(Optional)

Tomato Sauce-1tsp

Soy Sauce-1tsp

Chilly Paste/Chilly sauce/Chilly Powder-1tsp

Salt to taste

Corn Starch-2tsp

Oil-2tsp

Lemon Juice-1tsp

Method

1.Wash cauliflower and cut into florets.Placed in salted hot water for 10mints and drained.

2.In a bowl,Mix maida,corn flour,pepper powder,chilly powder,salt and a little water to make a thick paste

3.Mix drained florets into the batter such that its well coated.

4.Deep fry it in oil and keep aside.

5.Heat oil in a pan,add chopped onions.Fry it until turns golden brown

6.Add ginger garlic paste and stir it for few mints.Then add chopped green chilly and add salt

7.Saute for few mints and add chilly powder,tomato sauce,soy sauce.

8.Mix corn flour with water and add it to the above mixture.

9.Reduce the flame and when the sauce thickens add fried cauliflower florets.

10.Mix well.So that florets are covered well with the sauce.

11.Garnish with coriander leaves and serve hot.

Paneer Butter Masala Method 2

Ingredients

Paneer cubes

Fresh cream-2tsp

Milk-1tsp

Ginger garlic paste-1tsp

Fenugreek leaves-1tsp

Butter -2tsp

Oil-1tsp

Bay leaves-1

To Grind

Onion -1

Tomato -1 medium

Green chilly-2

Coriander leaves-few

Cloves-1

Cinnamon-1

Cardamon-1

Mint leaves-few

Cashewnut-5

Kasakas-1/2tsp(Optional)

Fennel seeds-1/2tsp

Chilly powder-1tsp

Turmeric powder-1/4tsp

Method

1.Heat oil n butter in a pan.Add bay leaves

2.Add 2tsp of onions(already onion used to paste so 2tsp is nough)

3.Add ginger garlic paste and sauté it until raw smell removes.

4.Add grounded masala.Saute it well until raw smell removes.Sim for 5 to 8 mints

5.Add salt and 1tsp of milk.Then add paneer

6.Add fenugreek leaves and then add fresh cream.

7.Finally add 1tsp of butter.

8.Now paneer butter masala was ready to serve.Garnish with coriander leaves.

9.Serve with chapathi or rotis..

Oats Rava Dosa

Ingredients

Oats-1cup

Rice flour-1/2cup

Rava-1/4cup

Sour Buttermilk-3/4 to 1 cup (depends sourness)

Salt

Cumin Seed-1/2tsp

Green chiily-2

Pepper corns/pepper powder-1/2tsp

Coriander Leaves-few

Water as req

Method

1.Dry roast oats for few mints until aroma comes.Allow it to cool then powder it finely

2.Dry roast rava on a skillet.

3.Take a bowl,mix oats powder,rice flour,rava,cumin seed,pepper,green chilly,salt,coriander leaves and buttermilk.

4.Add water and make a thin batter.

5.Heat a non stick tawa,pour a ladle of batter and spread it in circular motion.

6.Drizzle oil…when it is cooked,flip it over to the other side.

7.This dosa will be very soft so do it carefully.

8.Dosa was ready to serve.

9.Serve hot with chutney

Semiya Payasam

Ingredients

Semiya-1cup

Sago-4-5 tsp

Ghee-2tsp

Milk-21/2cup

Cashew nut-5

Raisin-5

Sugar-1/2 to ¾ cup

Method

1.Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown.keep aside.

2 In the same pan, add the semiya and roast it till a nice aroma comes and it turns a light brown shade.keep aside.

3 Take a vessel, add the sago and two cups of water and cook for few mints, then add the roasted vermicelli and allow it to cook completely.

4.Add sugar and milk and let it slowly simmer for another few mints, stirring it once in a while.

5 Add roasted cashews and raisins.

6.Serve hot or chill

7. Once you turn off the flame and the payasam sits, the semiya will absorb the milk and the payasam will thicken.So at the time of serving, add some warm milk (a few tbsps) and mix well and serve.

Simple Saffron Rice

Ingredients

Basmati Rice-1cup

Saffron threads soaked in 3tsp of milk or hotwater

Cinnamon Stick -1

Cloves-2

Salt to taste

Butter/ghee-1tsp

Oil

Water-2cup

Cardamom pods-3

Bay leaves-1

Method

1.Soak the rice with cold water for 30mints

2.Heat oil and ghee/butter in a pan,add cloves,cardamom,bay leaves and cinnamon.Fry it for few minutes.

3.Drain water and add rice.Stir it for few minutes until the rice begins to absorb the ghee,but donot brown the rice

4.Pour the water along with saffron milk and salt.

5.Cover and cook until rice is cooked until all liquid is absorbed.

6.Serve hot with any spicy curry as per ur choice.

Note

For best result,donot remove the lid while the rice is cooking

Semiya kesari/Halwa

Ingredients

Semiya-1cup

Sugar-1/2 to ¾ cup

Water-2 to 2 1/4 cup

Raisins-5

Cashewnuts-5

Food Color-a pinch(yellow or orange)

Ghee-2 tsp

Method

1.Heat ghee in a pan and fry semiya until it becomes brown.Keep it aside

2.In same pan add 1tsp ghee,when it melts.Add cashew nuts and raisins.Fry till cashews turn golden color.Keep it aside

3.Again same pan,add water and allow it to boil.Add a pinch of food color.

4.Once water starts to boil add the fried semiya into that.

5.Along with the semiya add fried cashews and raisins.Close the pan and allow to cook.Once cooked, add sugar.

6.Cook it on medium flame till it becomes tight again.

7.Keep stiring once in a while.

8.Now tasty semiya kesari/halwa is ready to eat

Note

Make sure that semiya is well cooked before adding sugar,once u can add sugar then the semiya will stop cooking.

Oats Chapathi

Ingredients

Oats-3/4cup(Dry Roasted and grinded)

Wheat flour-1cup

Salt

Milk- 3to4 tsp

Warm water to knead the dough

Method

1.Mix wheat flour,oats with salt well..

2.Add warm water little by little and milk. Knead a dough..Dough should be soft.Keep it for 30mints or u can to make chapathi immediately

3.Make balls from the dough….Dip it in dry wheat flour and start rolling out into thin circles

4.Toast in tawa on both sides

Meen Poriyal

Ingredients

Fish

Turmeric Powder-1/4tsp

Onion-1

Green Chilly-1

Tomato-1 small(optional)

Pepper Powder-1tsp

Mustard Seed-1/4tsp

Curry leaves-few

Coriander Leaves-few

Salt to taste

Oil 1 to 2 tsp

Method

1.Wash and clean the fish…Boil the fish pieces with turmeric powder and salt in water.Boil till it is tender

2.Then remove its outer skin and bones.Mince them with hands and set it aside.

3.Heat oil in a pan.Once the oil Is hot,add mustard seed and curry leaves.

4.Add green chilly and onion.Fry them till onion turns golden brown.

5.Add tomato and stir it until it smashes.

6.Add salt.Then add minced fish to the above..

7.Add pepper powder.Fry them..

8.Meen poriyal is ready to serve…

Note

U can add ginger garlic paste or finely chopped garlic

Fish Finger

Ingredients

Fish fillets

Egg-1

Bread Crumbs

Oil for deep frying

To Marinate

Chilly Powder-3/4tsp

Turmeric Powder-1/2tsp

Coriander Powder-1tsp

Pepper Powder-1tsp

Ginger Garlic Paste-1tsp

Salt to taste

Lemon Juice-2 tsp or curd

Method

1.Clean the fish.Remove skins and bones(or u can use boneless fish)

2.Cut fish into small pieces(finger shaped lengthy pieces)

3.Marinate with all the above ingredients

4.Keep it in fridge for 15 to 30mints

5.Take a bowl,Beat the egg well

6.Dip the marinated fish finger in beaten egg.Then cover it with bread crumbs

7.Roll in palms to coat the crumbs nicely

8.Heat oil in kadai for deep fry

9.Deep fry fish finger,until they are cooked and crispy.

10.Serve hot…

Variation

Marinate Fish fingers with white pepper powder,salt and lemon juice.Keep it for 15 to 30 mints.Dip in beaten egg and cover with bread crumbs..Roll in palms.Then deep fry fish finger,until they are cooked.

Mutton Fry (Andra Style)

Ingredients

Mutton-1/4kg

Onion-1

Green chilly-1

Curry leaves-1string

Ginger Garlic Paste-1tsp

Turmeric Powder-1/4tsp

Chilly powder-1tsp

Coriander powder-1tsp

Pepper Powder or crushed pepper corns-11/2tsp

Salt to taste

Method

1.Cook the mutton along with 1/4tsp of ginger garlic paste,salt,turmeric powder and cup of water.

2.Once cooked,drain the excess water from the mutton

3.Heat oil in a pan,add onions,green chilly and curry leaves..saute it until it turns golden brown color.

4.Add ginger garlic paste and stir it well till raw smell removes

5.Add cooked mutton and then add chilly powder,coriander powder..Mix well..

6.Close the lid.Cook for 5 to 8 mints..

7.Remove the lid and saute well…Sprinkle pepper powder.Mix well

8.Spicy Mutton fry was ready to serve…

Note

1.I used the water from the cooked mutton to the curry.

2.Use fresh pepper,gives a rich taste…

3.Use cashewnut powder,gives more taste

Egg Paratha

Ingredients

To Dough

Wheat flour-1cup

Warm Water

Milk-2 or 3 tsp(Optional)

Salt

To Egg Mixture

Egg-1

Green chilly-1 small finely chopped

Coriander leaves-few finely chopped

Salt to taste

Pepper Powder -1/2tsp

Oil or butter

Chilly powder-A Pinch

Method

1.Prepare dough…Dough should be soft without cracks….keep aside for 15 to 20mints.

2.Beat the egg in a bowl.Add green chilly,coriander leaves,salt and pepper powder to the egg…Whisk the mixture well.

3.Make small balls from the dough,Flatten them.Sprinkle some oil,chilly powder(A pinch only) and flour and fold it into half.

4.Again smear oil..fold it again into half(form small triangle).

5.Roll it again lightly to form a large triangle(Need to separate the layers for egg filling)

6.Heat a tawa and roast the paratha on both sides lightly.

7.Open up the top layer of paratha with the help of knife.(Its like pocket).

8.Pour the egg mixture into it.

9.Spread oil on top.Cook for sometime

10.Gently filp the paratha to the otherside.

11.Cook parathas until egg is cooked

12.Serve hot.

Note

1.U can use chaat masala in egg mixture..

2.Egg will spill over through the center and that’s no pblm..dont worry abt tat